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A
to Z
Recipes
February
6,
2011
Always
something to make you think,
laugh and cook.
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you had to go to the web site to
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Trey and
I are away and (hopefully) having a great time visiting with friends
and enjoying a chilly time in north Texas. This issue was prepared
before we left town. I couldn't forget about you guys!
Our a2z family will be visiting the Charleston, South
Carolina area next year. The reservation is for the week of
November 5-11, 2011. I have updated the 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 "Heart-Healthy
Recipes". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
I hope you enjoy this issue which contains recipes from our Monthly Theme topic: Five Ingredient
Recipes.
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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Action
speaks louder than words but not nearly as often.
~ Mark Twain
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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11 Rules That You Don't Learn in School
This is mistakenly attributed to Bill Gates, as a Speech he supposedly
gave at Mt. Whitney High School in Visalia, California.
It is actually from the book "Dumbing
Down our Kids" by Charles J. Sykes, 1995, and is directed at high
school and college graduates.
Rule 1:
Life is not fair - get used to it
Rule 2:
The world won't care about your self-esteem. The world will expect you
to accomplish something BEFORE you feel good about yourself
Rule 3:
You will NOT make $40,000 a year right out of high school. You won't be
a vice-president with a car phone until you earn both
Rule 4:
If you think your teacher is tough, wait till you get a boss
Rule 5:
Flipping burgers is not beneath your dignity. Your grandparents had a
different word for burger flipping - they called it opportunity
Rule 6:
If you mess up, it's not your parents' fault, so don't whine about your
mistakes, learn from them
Rule 7:
Before you were born, your parents weren't as boring as they are now.
They got that way from paying your bills, cleaning your clothes and
listening to you talk about how cool you are. So before you save the
rain forest from the parasites of your parents' generation, try
delousing the closet in your own room
Rule 8:
Your school may have done away with winners and losers, but life has
not. In some schools, they have abolished failing grades and they'll
give you as many times as you want to get the right answer. This
doesn't bear the slightest resemblance to ANYTHING in real life
Rule 9:
Life is not divided into semesters. You don't get summers off and very
few employers are interested in helping you find yourself. Do that on
your own time!
Rule 10:
Television is NOT real life. In real life people actually have to leave
the coffee shop and go to jobs
Rule 11:
Be nice to nerds. Chances are you'll end up working for one.
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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5 Tips on Reducing Salt Intake
Eating less sodium can help lower some people's blood pressure. This
can help reduce the risk of heart disease. Sodium is something we need
in our diets, but most of us eat too much of it. Much of the sodium we
eat comes from salt we add to our food at the table or that food
companies add to their foods. So, avoid adding salt to foods at the
table and use these 5 tips to reduce your salt intake:
* Take stock of the sources of salt in your diet, such as restaurant
meals, salt-based condiments, and convenience foods. Some of these are
really loaded with salt.
* Read the labels when shopping. Look for lower sodium in cereals,
crackers, pasta sauces, canned vegetables, or any foods with low-salt
options.
* If you think your meals are high in sodium, balance them by adding
high-potassium foods, such as fresh fruits and vegetables.
* Ask about salt added to food, especially at restaurants. Most
restaurant chefs will omit salt when requested.
* If you need to salt while cooking, add the salt at the end; you will
need to add much less. The longer the food cooks, the more the salty
flavor is muted and at the end, the final taste is on the top layer.
Source: WebMD Medical Reference from MedicineNet
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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I Owe My Mother
~Shared by Linda
H., Rosharon, TX
1.My mother taught me TO APPRECIATE A JOB WELL DONE.
"If you're going to kill each other, do it outside.. I just finished
cleaning."
2. My mother taught me RELIGION.
"You better pray that will come out of the carpet."
3. My mother taught me about TIME TRAVEL.
"If you don't straighten up, I'm going to knock you into the
middle of next week!"
4. My mother taught me LOGIC.
" Because I said so, that's why."
5. My mother taught me MORE LOGIC .
"If you fall out of that swing and break your neck, you're not
going to the store with me."
6. My mother taught me FORESIGHT.
"Make sure you wear clean underwear, in case you're in an
accident."
7. My mother taught me IRONY.
"Keep crying, and I'll give you something to cry about."
8. My mother taught me about the science of OSMOSIS.
"Shut your mouth and eat your supper."
9. My mother taught me about CONTORTIONISM.
"Will you look at that dirt on the back of your neck!"
10. My mother taught me about STAMINA.
"You'll sit there until all that spinach is gone."
11. My mother taught me about WEATHER.
"This room of yours looks as if a tornado went through it."
12. My mother taught me about HYPOCRISY.
"If I told you once, I've told you a million times. Don't
exaggerate!"
13. My mother taught me the CIRCLE OF LIFE.
"I brought you into this world, and I can take you out.."
14. My mother taught me about BEHAVIOR MODIFICATION.
"Stop acting like your father!"
15. My mother taught me about ENVY.
"There are millions of less fortunate children in this world who
don't have wonderful parents like you do."
16. My mother taught me about ANTICIPATION.
"Just wait until we get home."
17. My mother taught me about RECEIVING.
"You are going to get it when your father gets home!"
18. My mother taught me MEDICAL SCIENCE.
"If you don't stop crossing your eyes, they are going to get
stuck that way."
19. My mother taught me ESP.
"Put your sweater on; don't you think I know when you are cold?"
20. My mother taught me HUMOR.
"When that lawn mower cuts off your toes, don't come running to
me."
21. My mother taught me HOW TO BECOME AN ADULT.
"If you don't eat your vegetables, you'll never grow up."
22. My mother taught me GENETICS.
"You're just like your father."
23. My mother taught me about my ROOTS.
"Shut that door behind you. Do you think you were born in a barn?"
24. My mother taught me WISDOM.
"When you get to be my age, you'll understand."
And my favorite:
25. My mother taught me about JUSTICE.
"One day you'll have kids, and I hope they turn out just like you !"
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:
BEST-EVER HOT COCOA
MIX
~Shared by Jim D.,
WA
Makes about 20 servings.
3 cups nonfat dry milk
2 cups confectioners' sugar
1 1/2 cups Dutch-processed cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon Salt
Combine ingredients in large bowl. Working in two batches, pulse
ingredients in food processor until chocolate is finely ground. Store
in airtight container for up to 3 months. To make hot cocoa, stir 1/3
cup of this mix into 1 cup of hot milk. Top with whipped cream or mini
marshmallows.
MARMALADE PORK
TENDERLOIN
~Shared by Luanne,
FL
Servings: 6
A ginger-marmalade sauce lends a touch of sweetness to each tender
slice.
Ingredients:
2 (1 pound) pork tenderloins
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 cup orange marmalade
1 tablespoon water
1 1/2 teaspoons ground ginger
Directions:
1. Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack
in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 15
minutes. Combine marmalade, water, ginger and remaining salt; spoon
over pork. Bake 10-15 minutes longer or until a meat thermometer reads
160 degrees F. Let stand for 10 minutes before slicing.
CRISPY NAKANO
CROUTONS
~Shared by Luanne,
FL
I make these now and then for my soup. I like this vinegar and use it
in many things that call for regular vinegar. This is from their
website I belong to.
INGREDIENTS
1 (6 oz.) deli roll or sandwich roll (or 1/3 an Italian loaf)
1/4 cup NAKANO Seasoned Rice Vinegar Roasted Garlic
Onion powder or garlic powder
Crushed dried rosemary, dill or basil, or chili powder
DIRECTIONS
Preheat oven to 350°F (see note below). Slice the roll into 1/2-inch
thick slices.
Pour seasoned rice vinegar into a small bowl (see note). Generously
brush both sides of bread with vinegar. Sprinkle lightly on both sides
with onion powder and one herb; or use chili powder. Cut each slice of
bread into 1/2-inch wide strips, then into cubes.
Spread cubes out on a baking pan. Bake 7-8 minutes or until light
golden brown. Remove from oven and stir. Cool in pan about 10 minutes.
Croutons will stay crunchy for a week or more stored at room
temperature in a sealed plastic bag or plastic container.
One 6 oz deli roll makes about 3 cups croutons.
Notes: It’s easy to make a small amount of croutons in the toaster
oven. Preheat toaster oven to 350°F and prepare 1/3 the roll as
directed above. Spread cubes out on the toaster tray. Cook 7-8 minutes
or until light golden brown. Stir; let cool in tray 10 minutes.
The amount of NAKANO seasoned rice vinegar needed depends how many
croutons are made.
CANDY APPLE SALAD
~Shared by Luanne,
FL
1 8 oz. tub Cool Whip
2 8 oz. cans crushed pineapple, drained
3 Granny Smith apples, peeled and cubed
3 Snickers candy bars, sliced or cubed
1/2 c. chopped peanuts
Mix together well. Top with chopped peanuts and/or grated chocolate, if
desired. Chill before serving.
CORN WITH CREAM
CHEESE
~Shared by Luanne,
FL
2 pkgs. frozen corn
2 T. sugar
8 oz. cream cheese
1/2 c. butter
6 T. water
Combine all ingredients and microwave 15 minutes, stirring every 3 to 5
minutes.
*** I like about a tsp. of chili powder in this.
Source: Orange County Register
"Take Five" column
CREAM CHEESE WONTONS
~Shared by Debbie
P., Cibolo, TX
Yield: 8 to 10 servings
6 water chestnuts (from 8-ounce can)
2 green onions
1 package (8 ounces) softened cream cheese
1 package (1 2 ounces) small wonton wrappers
1 egg white, beaten
Vegetable oil for frying
Procedure:
1. Finely chop water chestnuts and green onions. In a medium bowl, mix
chopped vegetables with cream cheese.
2. Drop 1 teaspoon of cream cheese mixture into each wonton wrapper.
Brush corners with beaten egg white and press together to seal.
3. Heat vegetable oil in a skillet until it reaches 365 degrees. Fry
wontons until they are crispy and golden brown. Drain briefly on paper
towel-lined plate. Serve hot.
Source: Orange County Register
"Take Five" column
SPLIT-PEA SOUP
~Shared by Debbie
P., Cibolo, TX
"Serve with cheese toast or grilled cheese sandwiches for a tasty
treat."
Yield: 6 servings
7 cups water
1 package (16 ounces) dried split-peas
3 tablespoons butter or margarine
1 cup chopped onion
3/4 cup diced ham
1 1/2 teaspoons salt
Fresh ground pepper, to taste
Procedure:
1. In a medium-sized pot, bring water to a simmer. Add peas and simmer
3 to 5 minutes. Set aside.
2. In large soup pot, melt butter or margarine over medium-high heat.
Add onions and cook for five minutes, stirring occasionally. Add salt,
as well as peas and water from previous pot. Simmer for one hour or
until peas are softened.
3. Add ham and pepper. Using an immersion blender, blend soup until
desired consistency (soup should be in a semi-pureed state). Serve hot.
Source: Orange County Register
"Take Five" column
CLOUD 9 PIE
~Shared by Debbie
P., Cibolo, TX
Yield: 8 servings
3 egg whites
1 cup sugar
14 Ritz crackers, crushed
3/4 cup chopped walnuts or chopped pecans
1 teaspoon vanilla
Optional: whipped cream
Procedure:
1. Preheat oven to 325 degrees. Grease a 9-inch pie plate.
2. In a large bowl, beat egg whites until foamy. Slowly add sugar and
beat for five minutes until mixture is slightly stiff. Fold in crushed
Ritz crackers, chopped nuts and vanilla.
3. Pour into prepared pie plate and bake for 30 minutes or until pie is
set. Refrigerate overnight. Can be topped with whipped cream.
Source: Orange County Register
"Take Five" column
CRAB CROISSANT
POCKETS
~Shared by Debbie
P., Cibolo, TX
Yield: 8 servings
1/2 package (4 ounces) cream cheese
3 tablespoons crabmeat
1/4 cup Colby Jack cheese, shredded
1 can (10 ounces) refrigerated crescent roll dough
Procedure:
1. Preheat oven to 350 degrees.
2. Place cream cheese and crabmeat into a small microwave-safe bowl.
Heat in microwave for 1 minute or just long enough to soften cream
cheese. Stir in shredded cheese and blend well.
3. On a clean work surface, unroll crescent dough and separate the
triangles. Place a spoonful of the crab mixture onto the wide end of
each crescent. Roll toward the point; pinch the ends together to seal.
4. Place rolls on an ungreased baking sheet. Bake 10 to 12 minutes in
preheated oven until golden brown. Serve warm.
Source: Orange County Register
"Take Five" column
STEPHEN'S BEAN
PUDDING
~Shared by Debbie
P., Cibolo, TX
Yield: 6-8 appetizer servings
8 ounces whipped cream cheese, softened
1 can (16 ounces) black beans
1 jar (12.5 ounces) raspberry salsa
3/4 to 1 cup sharp cheddar cheese, shredded
Tortilla chips
Procedure:
1. Preheat oven to 350 degrees. Drain black beans and mash in a bowl.
2. Spread softened cream cheese over the bottom of an ungreased
9-by-9-inch square baking dish or 9-inch pie tin. Spread mashed beans
over cream cheese. Layer raspberry salsa over beans, and top with
shredded sharp cheddar cheese.
3. Bake in oven for 20 minutes or until cheese is melted. Sever with
tortilla chips.
Source: Orange County Register
"Take Five" column
CHEESY RICE DISH
~Shared by Debbie
P., Cibolo, TX
Yield: 6-8 servings
1/2 stick (8 tablespoons) butter or margarine, melted
1 1/2 cups long grain rice
1 can (14 ounces) beef broth
1 can (10.5 ounces) French onion soup
1 1/2 cups cheddar cheese, grated
Procedure:
1. Preheat oven to 350 degrees. In a two-quart ovenproof dish, brush
melted butter along sides and bottom of dish.
2. Add rice, broth and French onion soup. Sprinkle cheese evenly over
top of dish. Cover dish with aluminum foil.
3. Bake for one hour or until rice is tender and cheese is bubbling.
Serve.
Source: Orange County Register
"Take Five" column
BROWNIE PIE
~Shared by Larry
J., Spring Hill, TN
This pie recipe is just decadent; serve it warm with vanilla ice cream.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
9" pie crust
1 cup chocolate chips
15 oz. pkg. brownie mix
1/3 cup water
1 egg
1 oz. square semisweet chocolate, melted
Preparation: Sprinkle chocolate chips over the bottom of crust-lined
pan. Beat together brownie mix, water, egg and melted chocolate in a
medium bowl. Pour over chips in pie pan.
Bake at 375 degrees for 35-40 minutes until crust is golden brown and
brownie top is shiny and appears done. Let cool for at least one hour
before serving. Serves 8
Source: about.busycooks.com
SOUR CREAM POTATOES
~Shared by Larry
J., Spring Hill, TN
This simple five ingredient crockpot recipe is the perfect side dish
for entertaining a large group or a potluck.
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours, 15 minutes
Ingredients:
10 oz. can condensed cream of mushroom soup with roasted garlic
8 oz. container sour cream
1-1/2 cups shredded Cojack cheese
32 oz. pkg. frozen cubed hash brown potatoes
Preparation:
Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour
cream and cheese in medium bowl and mix well. Pour half of potatoes
into prepared crockpot. Top with half of sour cream mixture. Top with
rest of potatoes, then remaining sour cream mixture. Spread evenly.
Cover and cook on high for 3-1/2 to 4-1/2 hours. 12 (1/2 cup) servings.
Source: about.busycooks.com
CROCKPOT CAJUN POT
ROAST
~Shared by Larry
J., Spring Hill, TN
If you can't find Cajun Seasoning in your area, make Creole Meat
Seasoning and keep on hand for this recipe and many more.
Prep Time: 15 minutes
Cook Time: 9 hours
Total Time: 9 hours, 15 minutes
Ingredients:
2 lb. boneless beef chuck roast
1 Tbsp. Cajun seasoning
1 onion, chopped
14 oz. can diced tomatoes with garlic, undrained
1/2 tsp. Tabasco sauce
1/8 tsp. pepper
Preparation:
Sprinkle Cajun seasoning over roast and rub to coat well. Place in 4-6
quart crockpot and top with onion. In small bowl, combine tomatoes with
their juice, hot pepper sauce and pepper. Pour over vegetables and
roast. Cover and cook on low setting for 8-10 hours. Serves 6
Cajun Meat Seasoning
Make your own Creole meat seasoning for use in cooking and grilling
meats.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
1/2 cup salt
1/4 cup finely minced garlic
2 Tbsp. pepper
2 Tbsp. white pepper
1/4 cup cayenne pepper
1 tsp. crushed red pepper flakes
2 tsp. cumin seed
Preparation: Combine all ingredients in a small bowl. Pour into
airtight container and store in the refrigerator. Keeps 1 year. Use as
preseasoning for beef or pork roasts, chickens, and fish like salmon.
Source: about.busycooks.com
CROCKPOT RUEBEN DIP
~Shared by Larry
J., Spring Hill, TN
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours, 20 minutes
Ingredients:
8 oz. cooked corned beef, coarsely chopped
1 cup sauerkraut, rinsed, drained, chopped
8 oz. pkg. cream cheese, softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
Preparation: Mix all ingredients in 1-1/2 - 3 quart crockpot. Cover
crockpot and cook on LOW for 4 hours. Stir to combine and scrape down
sides. Dip will hold for 2 hours on LOW. Serve with party rye bread
slices, pretzels, pickles, and French bread cubes. Serves 10-12
Source: about.busycooks.com
SODA CRACKER FUDGE
~Shared by Larry
J., Spring Hill, TN
Ingredients:
2 cups sugar
1/2 cup milk
5 tablespoons peanut butter
7-ounce jar marshmallow crème
24 saltine crackers, broken into pieces
Procedure:
Mix sugar and milk in a saucepan and bring to a boil. Cook for 5
minutes. Place remaining ingredients in a bowl. Pour hot mixture over
them. Mix. Place in a buttered pan. Let cool. Cut and enjoy!
TIP: The mixture tends to spread out, so use a smaller pan for thicker
fudge (as seen in the photo).
Source: Tennessee Home And Farm Magazine
BROCCOLI RICE PILAF
~Shared by Treva, NC
1/4 cup margarine
one 10 oz (or about) frozen broccoli, thawed
1 small onion chopped
1 cup fat free reduced sodium chicken broth
1 cup uncooked instant rice
1 clove garlic, chopped
Melt margarine in 10-inch nonstick skillet over medium heat and cook
onion, stirring occasionally, until crisp-tender, about 3 minutes. Stir
in rice and garlic and cook, stirring frequently, for about 1 min. Stir
in broccoli and broth. Bring to a boil over high heat. Reduce to medium
and cook covered, stirring occasionally until rice is tender and
liquid is absorbed, approx 5 minutes.
CHOCOLATE GRAHAM
CRACKER PEANUT BUTTER
BARS
~Shared by Treva, NC
Obtained from the back of Kroger Chocolate Graham Crackers box.
1 cup Chocolate graham Crackers, crushed
1 (18 oz) Jar Peanut Butter
3/4 cup Butter, softened
1 Lb Powdered Sugar
2 cups, Milk Chocolate Chips
Place chocolate Graham Crackers into a large plastic bag and using a
rolling pin, crush into crumbs to make about 1 cup. Using a mixer,
cream together peanut butter and butter until soft and smooth, Beat in
powder sugar until smooth, add in the cracker crumbs. Beat until well
blended and moist. Spread mixture in a 9 x 13 pan. Melt the chocolate
chips and pour over the top. Chill 3 to 4 hours. Cut into bars and
serve. Be sure to chill any left overs.
CREAMY CRAB WONTONS
~Shared by Treva, NC
Creamy Crab Wontons are crowd-pleasing easy appetizers that are crispy
outside and creamy inside. Made with versatile wonton wrappers, every
bite is pure heaven, and no one will believe you made homemade wontons
yourself!
Yields: 30 ; Cooking Time: 25 min
1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)
1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. In a medium bowl, combine cream cheese, bread crumbs, and garlic
powder; mix well with an electric beater. Add crabmeat, stirring until
thoroughly mixed.
3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges
lightly with water then fold in half (one point to an opposite point,
like a turnover) over crab mixture, and press to seal. Place on baking
sheet.
4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway
through baking.
Note: Wonton skins can usually be found in your supermarket produce
department and also in Asian food stores.
EAGLE BRAND ICING
~Shared by Treva, NC
1 can Eagle Brand sweetened condensed milk
1 block baker's chocolate
1 teaspoon water
1 teaspoon vanilla extract
Place Eagle Brand milk and chocolate in double broiler. Let it melt
well. Add water and cook for approximately 5 to 10 minutes until
thickened. Remove from heat. Add vanilla extract. Frost cake.
CROCKPOT HAM
~Shared by Treva, NC
1/2 cup (4 ounces) sweetened tea
1 tablespoon Worcestershire sauce
1 tablespoon barbecue sauce
2-3 tablespoons ketchup
1 picnic shoulder (small enough to fit in crock pot)
Mix all ingredients, except shoulder. Put ham in crock pot
(skin-side-up) and cover with tea mixture. Cook on HIGH for 1 hour,
then cook on LOW all night. Ham will be so tender you can pull it apart
with a fork.
FRENCH-FRIED ONION
MEATBALLS
~Shared by Treva, NC
1 (2.8 ounce) can French-fried onions
1 & 1/2 pounds lean ground beef
1 envelope brown gravy mix
2 eggs
1 (8 ounce) bottle favorite ranch salad dressing
Preheat oven to 350 degrees. Crush the French-fried onions in a food
processor until they resemble bread crumbs. Place the crumbs in a large
bowl and add the ground beef, gravy mix and eggs; mix well. Form
the mixture into 1-inch meatballs, about 1 tablespoon per meatball.
Place on a baking sheet that has been coated with nonstick
vegetable spray. Bake for 20 to 25 minutes or until the meatballs are
cooked through. Makes about 36 meatballs.
PAN-ROASTED CHICKEN
WITH SHALLOTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Makes: 4 servings
Start to Finish: 20 minutes
Ingredients
8 shallots or 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1 1/4
pounds total)
Salt and ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cup snipped fresh parsley
Directions
Peel shallots; halve small shallots and quarter large shallots.
If using onion, cut into thin wedges (should have 1 cup shallots
or onion wedges); set aside. Sprinkle chicken lightly with salt
and pepper. In a large skillet, heat oil over medium-high heat.
Reduce heat to medium. Add chicken; cook for 2 minutes. Turn
chicken. Add shallots to skillet.Cook for 8 to 10 minutes more or
until chicken is no longer pink (170°F), stirring shallots
frequently and turning chicken, if necessary, to brown evenly. If
necessary, add additional oil to prevent sticking. Reduce heat to
medium low if chicken or shallots brown too quickly. Transfer
chicken and shallots to a serving platter. Cover to keep warm.
Add zucchini to skillet. Cook and stir for 3 to 5 minutes or
until crisp-tender. Add to platter with chicken. Sprinkle with
parsley.
CROCKPOT BANANAS
FOSTER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Bananas Foster is traditionally served flaming over ice cream. I
wouldn't recommend flaming this in the crockpot! Serve it over ice
cream (try butter pecan) or angel food cake or pound cake.
Prep Time: 10 minutes
Cook Time: 1 hour Total
Time: 1 hour, 10 minutes
Ingredients:
4 Tbsp. butter (no substitutes)
1/2 cup brown sugar
1 tsp. cinnamon
6 bananas, peeled and sliced
1/4 cup rum
Preparation:
Place butter and brown sugar in a 3-1/2 to 4 quart crockpot,
cover, and turn on LOW. Let butter melt for 10-20 minutes, then
stir to combine. Add cinnamon, bananas, and rum; turn gently
through the brown sugar syrup. Cover and cook on LOW for about 1 hour
until bananas are glazed and softened. Spoon sauce over pound
cake and top with rum flavored whipped cream. Serves 6
CARAMELIZED BRUSSELS
SPROUTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Ingredients
10 cups small, firm fresh Brussels sprouts (about 2 3/4
pounds)
1/2 cup sugar
1/4 cup butter
1/2 cup red wine vinegar
3/4 cup water
3/4 teaspoon salt
Directions
Prepare the Brussels sprouts by peeling off two or three of the
dark outer leaves from each Brussels sprout; trim stem ends. In a Dutch
oven or 12-inch skillet, heat the sugar over medium-high heat until
sugar begins to melt, shaking pan occasionally to heat sugar evenly.
Once sugar starts to melt, reduce heat and cook until sugar
begins to turn brown. Add butter; stir until melted. Add red wine
vinegar. Cook and stir for 1 minute. Carefully add the water and salt.
Bring to boiling; add the Brussels sprouts. Return to boiling; reduce
heat. Cover and simmer for 6 minutes. Uncover and cook about 15 minutes
more or until most of the liquid has been absorbed and the
sprouts are coated with a golden glaze, gently stirring occasionally.
Serves 16.
BACON STUFFED CHERRY
TOMATOES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
16-oz. pkg. bacon, crisply cooked, drained, and crumbled
Preparation:
Cut the top off each cherry tomato, and using a melon baller or a sharp
knife, carefully scoop out the seeds and pulp. Place each tomato upside
down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry
tomato with the bacon mixture. Chill in fridge for at least 2 hours to
blend flavors. To serve, I like to line the serving tray with parsley
to keep the little tomatoes from rolling around. It's very pretty too.
You need to use curly parsley to keep them upright - lettuce won't do
the trick. Serves 8
Calories per 2 stuffed tomatoes: 79
Fat: 8 grams
Sodium: 100 mg
JAMAICAN JERK
CHICKEN WITH SWEET
POTATOES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
1 1/2 pound(s) sweet potatoes, cut into 1-inch chunks
Salt and pepper
4 teaspoon(s) olive oil
1 bunch(es) (about 6) green onions, each cut into 1-inch pieces
1 (3 1/2 to 4 pounds) chicken, cut into 8 pieces and skin removed from
all but wings
1 tablespoon(s) jerk seasoning
Directions
1. Preheat oven to 450°F. In large bowl, toss sweet potatoes with 1/4
teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 2
teaspoons oil until coated. Arrange potato chunks in 15 1/2" by 10 1/2"
jelly-roll pan and roast 20 minutes. Add green onions to pan; stir to
coat green onions with oil and continue to roast 10 minutes longer or
until vegetables are tender and golden.
2. Meanwhile, line another 15 1/2" by 10 1/2" jelly-roll pan with
nonstick aluminum foil. In large bowl, toss chicken pieces with jerk
seasoning, 1/4 teaspoon salt, and remaining 2 teaspoons oil until
coated. Arrange chicken in pan and roast 25 minutes or until juices run
clear when thickest part of chicken is pierced with tip of knife.
When ready to bake, preheat oven to 375 degrees F and remove the rolls
from the refrigerator. Bake for 10-17 minutes or until rolls begin to
brown and cheese filling melts. Let stand 5 minutes, then, using a very
sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then
serve. The onion filling right out of the oven is super-hot. Serves
8-10 - or 4-6, at my parties!
You can also freeze these rolls. Wrap well in freezer wrap, label, and
freeze up to 3 months. To bake frozen rolls, place rolls on cookie
sheets and bake at 375 degrees F for 15-23 minutes or until the rolls
are beginning to brown and crisp and cheese melts. Proceed as directed
above.
Note: Sorry about the confusion with the directions. The original
recipe used 18" X 14" sheets of phyllo, so there were only three rolls
made, which were cut in half to make six rolls total. The directions
are now correct.
Calories 475 Total Fat 17g Saturated Fat 4g Cholesterol 141mg Sodium
655mg Total Carbohydrate31 DietaryFiber 4g Sugars Protein 48g
Calcium
BROCCOLI
RABE-AND-SAUSAGE SOUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
4 Servings
Ingredients:
1 1/4 pounds sweet Italian sausage
1 onion, chopped
1 head broccoli rabe, chopped
Two 32-ounce containers (8 cups) chicken broth
Two 15.5-ounce cans cannellini beans, rinsed
Directions:
In a large saucepan, cook the sausage, breaking it up, over medium-high
heat until browned, about 10 minutes. Transfer to a paper-towel-lined
plate; discard all but 1 tablespoon fat from the saucepan. Add the
onion to the saucepan and cook until softened, about 3 minutes. Stir in
the broccoli rabe and chicken broth and bring to a simmer; cook for 3
minutes. Stir in the sausage and beans and cook until heated through,
about 2 minutes; season with salt and pepper.
CHOCOLATE-ALMOND
SOUFFLE CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Ingredients:
Butter
1/4 cup almond flour
9 ounces chopped bittersweet chocolate
1/2 cup sugar
6 egg whites
Directions:
1.Position a rack in the lower third of the oven and preheat to 325°.
Butter a 9-inch springform pan and line the bottom with parchment, then
butter the parchment; add 1/4 cup almond flour and tilt the pan to coat
all sides. In a double boiler, melt 1 1/2 sticks (6 ounces) butter and
9 ounces chopped bittersweet chocolate over simmering water, stirring;
remove from the heat. Whisk in 1/2 cup sugar and let cool slightly.
Using an electric mixer, beat 6 egg whites and 2 pinches salt at medium
speed until foamy, about 2 minutes; sprinkle in another 1/2 cup sugar.
Increase the speed to high and beat until moist, stiff peaks form.
Whisk 6 egg yolks and 1 1/4 cups almond flour into the cooled chocolate
mixture. Fold in one-quarter of the egg white mixture until nearly
blended; fold back into the remaining egg white mixture. Scrape into
the prepared pan. Transfer to the oven and place a baking dish filled
halfway with boiling water on the oven floor; bake for 1 hour. Let cool
for 30 minutes before removing the sides of the pan.
PEANUT CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Ingredients:
3/4 cup water
2/3 cup chunky peanut butter
1/4 cup extra-virgin olive oil
1 pound cubed boneless chicken breast
1 cup shredded carrots
1/2 cup chopped scallion whites
1/4 cup chopped scallion greens
Cooked brown rice
Directions:
In a small bowl, whisk together 3/4 cup water and the peanut butter. In
a large skillet, heat 1/4 cup extra-virgin olive oil over medium-high
heat. Add the chicken, patted dry, and cook until no longer pink, 3 to
4 minutes. Transfer to a plate. In the same skillet, cook the carrots
and 1/2 cup chopped scallion whites over medium heat for 30 seconds.
Stir in the peanut butter mixture. Return the chicken and its juices to
the pan and cook, stirring, until heated through; season with salt and
pepper. Top with 1/4 cup chopped scallion greens and serve with cooked
brown rice.
PIZZA IN A CRESCENT
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Spicy pepperoni and melted mozzarella peek through the top of these
easy-to-eat pizza sandwiches.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 4
INGREDIENTS:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough
sheet
1 package pepperoni slices (3 1/2 oz)
4 tablespoons spaghetti or pizza sauce
1 package (6 oz) mozzarella cheese slices
DIRECTIONS:
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4
rectangles. Firmly press perforations to seal. Press or roll into four
7x5-inch rectangles. If using dough sheet: Unroll dough; cut into 4
rectangles. Press or roll into four 7x5-inch rectangles.
Arrange 9 pepperoni slices in center third of each rectangle. Spread 1
tablespoon spaghetti sauce over pepperoni.
Fold each slice of cheese in half; place over pepperoni. Fold short
sides of dough to almost meet in center; securely pinch edges together,
leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening.
Place on ungreased cookie sheet.
Bake 13 to 16 minutes or until golden brown.
Nutritional Information:
1 Serving (1 Sandwich)
Calories 470 (Calories from Fat 280), Total Fat 31g (Saturated
Fat 13g, Trans Fat 3 1/2g), Cholesterol 50mg; Sodium 1180mg; Total
Carbohydrate 28g (Dietary Fiber 0g, Sugars 6g),Protein 20g
Exchanges: 1 1/2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0
Low-Fat Milk;0 Milk;0 Vegetable; Very Lean Meat; Lean Meat;0 High-Fat
Meat;4 Fat; Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
GRANDMOTHER'S POUND
CAKE
~Shared by Mary S.,
Nashville, TN
1 c. margarine
1-2/3 c. sugar
5 eggs
1/2 tsp. vanilla extract
2 c. all-purpose flour
Cream margarine; blend in sugar, eggs and vanilla. Gradually mix in
flour; pour into a greased and floured 9"x5" loaf pan. Bake at 300
degrees for one to 1-1/2 hours. Makes 8 to 10 servings.
ASIAN GRILLED SALMON
~Shared by Mary S.,
Nashville, TN
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
1 side fresh salmon, boned but skin on (about 3 pounds)
Lay the salmon skin side down on a cutting board and cut it crosswise
into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil,
and garlic in a small bowl. Drizzle half of the marinade onto the
salmon and allow it to sit for 10 minutes.
Light grill and brush the grilling rack with oil to keep the salmon
from sticking. Place the salmon skin side down on the hot grill;
discard the marinade the fish was sitting in. Grill for 4 to 5 minutes,
depending on the thickness of the fish. Turn carefully with a wide
spatula and grill for another 4 to 5 minutes. The salmon will be
slightly raw in the center, but it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the
reserved marinade on top. Allow the fish to rest for 10 minutes. Remove
the skin and serve warm, at room temperature, or chilled.
BLACK BEAN &
RICE BURGERS
~Shared by Mary S.,
Nashville, TN
1 cup cooked brown rice
1 can (15 ounces) black beans, rinsed and drained
1/4 cup chopped onion
2 tablespoons salsa
Mash beans with a fork, potato masher, or food processor. Mix in
rice, onion, and salsa.
Spray a large, non-stick skillet with cooking spray, or coat with a
thin layer of extra virgin olive oil. Heat to medium-high heat.
Using 1/2 cup of mixture for each patty, flatten them onto hot skillet
with a spatula. Cook 4 - 5 minutes per side, or until lightly
browned.
Serve on your favorite bread or by themselves with slices of
avocado. Garnish if desired with any of the following: salsa,
cheese, sour cream, guacamole...pretty much anything you like.
Makes 4 servings.
CREOLE-STYLE OVEN
HASH BROWNS
~Shared by Mary S.,
Nashville, TN
6 large red-skinned potatoes (about 2 1/2 pounds), peeled, cut into
1/2-inch pieces
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon Creole or Cajun seasoning or 1 additional teaspoon chili
powder
1/4 cup olive oil
Preheat oven to 400°F. Cook potatoes in medium pot of boiling salted
water until almost tender, about 5 minutes. Drain well. Spread potatoes
on heavy large baking sheet. Sprinkle with paprika, chili powder and
Creole seasoning. Season with salt. Drizzle olive oil over potatoes and
stir to coat.
Bake potatoes until crisp, turning with metal spatula every 10 minutes,
about 40 minutes.
EASY “KIND OF”
COBBLER
~Shared by Mary S.,
Nashville, TN
1 can pie filling*
1 box Jiffy yellow cake mix
1 stick butter, melted
Spread pie filling in bottom of 8” x 8 “ baking pan (or similar
size). Sprinkle dry cake mix over filling. Pour melted butter on
top. Bake at 350º until browned to taste, about 45 minutes.
* You can substitute 2 cups fresh fruit sweetened with ½ cup of sugar
for the pie filling.
PEANUT BUTTER PIE
~Shared by Mary S.,
Nashville, TN
½ cup peanut butter, either crunchy or creamy, but not low fat
½ cup sugar
1 (8 ounce) pkg cream cheese, softened
8 ounce cool whip
Crust
Crust can be graham or chocolate (chocolate is best). Mix peanut
butter, sugar and cream cheese until smooth and well blended.
Fold in cool whip. Pour into pie crust and chill at least 3
hours. If you are in a hurry, chill in the freezer 45
minutes. Garnish with Oreos, Reese’s pieces, shaved chocolate,
etc.
ROAST BEEF WITH NO
FUSS GRAVY
~Shared by Mary S.,
Nashville, TN
1 eye of round roast (size of your choice)
1 can cream of mushroom soup
1 pkg Lipton dry onion soup mix (not golden onion)
water
Place eye of round roast in roasting pan. Spoon mushroom soup
over top. Sprinkle contents of dry onion soup over top of
mushroom soup. Pour small amount of water around roast (depends
on size of roasting pan). Cook slowly about 300 degrees until
tender. You will have fantastic gravy without doing a thing!!
CRAB NOODLE BOWL
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 (10 ounce) bags frozen stir fry vegetables (broccoli, mushrooms,
sugar snaps, peppers and onions)
1 lb imitation crabmeat (chunks)
2 (4 ounce) packages ramen noodles (shrimp flavor)
3 cups water (boiling)
1/2 cup teriyaki marinade
In LARGE non-stick pan, cook veggies on medium heat covered for about 3
minutes.
Mix 1 packet of seasoning with water.
Add water, ramen and crab to veggies and stir continuously until
noodles are soft and most of water is absorbed.
Pour over marinade. Heat through and serve.
BLACK OLIVE SPREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil
Place olives, Parmesan cheese, and garlic (if using) in a food
processor. Add olive oil slowly while running. Process until smooth.
CHOCOLATE CHIP
SHORTBREAD COOKIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup cornstarch
1 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
With an electric beater, mix together the butter or margarine and the
confectioners' sugar.
Sift together the flour and the corn starch and mix in gradually in the
butter mixture. Add the chocolate chips.
Shape dough into little balls of approximately 1 1/4 inch in diameter.
Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees
C) for approximately 20 minutes.
PARMESAN CHEESE
TWISTS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves, crushed
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400
degrees F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10-inch
rectangle. Cut in half lengthwise. Brush both halves with egg mixture.
Top 1 rectangle with cheese mixture. Place remaining rectangle over
cheese-topped rectangle, egg-side down. Roll gently with rolling pin to
seal.
Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2
inches apart on greased baking sheet, pressing down ends. Brush with
egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature.
Makes 28 appetizers.
QUICK GLAZED PORK
AND RICE SKILLET
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 boneless pork chops, 3/4-inch thick
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tablespoon Dijon-style mustard
2 cups uncooked instant white rice
Cook the pork in a 12-inch nonstick skillet over medium-high heat until
it's well browned on both sides. Remove the pork from the skillet.
Stir the stock, preserves and mustard in the skillet and heat to a
boil. Reduce the heat to low. Stir in the rice. Return the pork to the
skillet. Cover and cook for 10 minutes or until the pork is cooked
through and the rice is tender.
BEST BEEF DIP EVER
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay
leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10
hours. Unlike most roasts, the longer the better.
FLUFFY TWO-STEP
CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (8 ounce) package cream cheese
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
In a large bowl beat together the cream cheese and sugar until smooth.
Gently fold in the whipped topping. Spoon into the prepared crust.
Refrigerate 3 hours, or until set.
BEST EVER
SPINACH-ARTICHOKE DIP
~Shared by Dorie, IL
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Recipes Yahoo
Forum Moderator
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
Preheat oven to 350 degrees F (175 degrees C).
In a small casserole dish, mix the spinach, artichoke hearts, cheese,
mayonnaise, and Alfredo sauce.
Bake 20 minutes in the preheated oven, or until lightly bubbly and
lightly browned.
BLUE CHEESE CHICKEN
WING DIP
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a pot with enough water to cover. Bring to a boil and
cook 25 minutes, until chicken juices run clear. Drain liquid from pot
and shred chicken. Mix wing sauce and butter into pot. Bring to a boil,
reduce heat to low and simmer 10 minutes.
Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour
chicken mixture over cream cheese. Top with dressing.
Bake 15 minutes in the preheated oven, until hot and bubbly.
ROTINI PASTA BAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (16 ounce) package rotini pasta
1/2 pound lean ground beef
1 teaspoon diced onion
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) jar spaghetti sauce
3 cups shredded mozzarella cheese
In a large pot cook rotini pasta in boiling salted water until al
dente. Drain.
Cook ground turkey or beef in medium skillet until brown. Add the diced
onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
In a large bowl add the browned beef mixture to the drained pasta and
stir in the second half of the of spaghetti sauce. Pour mixture into a
2 quart baking dish. Cover with aluminum foil.
In a preheated 425 degree F (230 degree C) oven bake for 20 minutes.
Remove foil, sprinkle shredded mozzarella cheese and return to oven for
5 to 10 minutes. Serve warm.
VELVEETA HOT POPPERS
~Shared by Dorie, IL
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Forum Moderator
Prep: 20 min - Total: 5 hr 40 min
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into
2x1/2x1/2-inch pieces
12 medium fresh jalapeno peppers (about 1/2 lb.), cut in half
lengthwise, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
PLANTERS Peanut Oil for frying
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk,
then into combined flour and bread crumbs, turning to evenly coat all
sides. Repeat to coat each pepper twice. Place on baking sheet.
FREEZE 5 hours or until firm.
ADD 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown.
Remove from oil; drain on paper towels. Repeat with remaining poppers.
Serve immediately.
Makes 12 servings, 2 poppers each
Great Substitute: For an even spicier popper, prepare using VELVEETA
Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.
Source: This recipe created by Kraft Foods.
HOT ARTICHOKE
CROSTINI
~Shared by Dorie, IL
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Forum Moderator
1 baguette
1 cup mayo
1 cup grated Parmesan cheese
2 garlic cloves, minced
1- 14 oz can artichoke hearts, drained & chopped
Preheat oven to 400F. Slice bread into appox. 36-1/4" slices. Place
slices on foil lined baking sheet. Bake for for 5 minutes until lightly
brown. Combine mayo, cheese, garlic & artichoke hearts. Spread on
the bread slices. Bake at 400F for 5 minutes or until cheese melts.
Garnish with some chopped green onions, diced tomatoes or crumbled
bacon.
ADRIENNE'S CUCUMBER
SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 cucumbers, thinly sliced
1 small white onion, thinly sliced
1 cup white vinegar
1/2 cup water
3/4 cup white sugar
1 tablespoon dried dill, or to taste
Toss together the cucumbers and onion in a large bowl. Combine the
vinegar, water and sugar in a saucepan over medium-high heat. Bring to
a boil, and pour over the cucumber and onions. Stir in dill, cover, and
refrigerate until cold. This can also be eaten at room temperature, but
be sure to allow the cucumbers to marinate for at least 1 hour.
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BANANA OATMEAL
~Shared by Treva, NC
Preparation time: 10 min
Cooking time: 10 min
2 bananas, peeled and coarsely chopped
1/4 tsp ground cinnamon
3 cups water
1 & 1/4 cups old fashioned oats
1/4 tsp salt
Bring water and salt to a boil in a heavy saucepan over high heat. Stir
in oats and cinnamon. Reduce heat to low and continue to cook 4-5
minutes, stirring constantly until oatmeal reaches desired consistency.
Remove from heat. Stir in chopped bananas, cover and let sit 5 minutes
before serving. Serve with light cream and maple syrup, if desired.
Servings: 4
Nutrition Facts; Calories 160; % Calories From Fat 11.2%;
Total Fat 2g; Saturated Fats 0.4g;
Mono-unsaturated Fats 0.6g; Poly-unsaturated Fats 0.7g; Cholesterol
0mg; Sodium 160mg;
Total Carbohydrates 32g; Dietary Fiber 4.3g; Sugar 7.5g; Protein
4.2g
APPLESAUCE CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
This simple cake replaces some of the fat in the recipe with
applesauce. You can frost this cake with frozen low fat nondairy
whipped topping, thawed, to keep the fat content down.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
1 package 2 layer yellow cake mix
3 egg whites
1/3 cup applesauce
1 Tbs. flour
1-1/4 cups water
Preparation:
Preheat oven to 350 degrees F. Spray desired pan(s) with nonstick flour
based cooking spray. Prepare cake according to package directions
except, add 1 tablespoon of flour to the dry mix and blend well.
Substitute an equal amount of applesauce for the vegetable oil and
substitute an equal number of egg whites for whole eggs.
Pour into prepared pans and bake according to package directions. Cook
in pan(s) on rack. Remove when completely cool. Frost cake if desired.
16 Servings
Overall, you'll save 750 calories and 86 grams of fat using applesauce
instead of oil.
PEPPERED STEAKS WITH
ASIAGO CHEESE
~Shared by Maggie,
TX
4 servings (3 oz cooked meat, 1/4 oz cheese, and 1/4 cup mushroom
mixture)
Start to Finish: 20 minutes
Ingredients
4 beef tenderloin steaks, cut 3/4 inch thick (about 1 pound)
1 teaspoon coarsely ground black pepper
1 tablespoon olive oil
1/4 cup lower sodium beef broth
2 4-ounce packages sliced cremini, shiitake, or portobello mushrooms or
one 8-ounce package sliced button mushrooms (about 3 cups)
1 ounce Asiago cheese, shaved
1/4 cup fresh spinach leaves (optional)
Directions
Trim fat from steaks. Rub both sides of steaks with pepper. In a large
skillet heat olive oil over medium-high heat. Add steaks; reduce heat
to medium. Cook to desired doneness, turning once halfway through
cooking time. Allow 7 to 9 minutes for medium rare (145F) to medium
(160F). Transfer steaks to serving platter; keep warm.
Add beef broth to skillet. Cook and stir until bubbly to loosen any
browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for
4 minutes. Spoon sauce over steaks to serve. Sprinkle with shaved
cheese. If desired, garnish with fresh spinach leaves.
Substitution Tip: Switch out the shaved Asiago cheese for Parmesan
cheese in the shaved, shredded, or grated form.
Nutrition facts per serving: (3 oz cooked meat, 1/4 oz cheese, and 1/4
cup mushroom mixture)
Calories 352
Total Fat (g)26
Saturated Fat (g)10
Monounsaturated Fat (g)11
Polyunsaturated Fat (g)1
Cholesterol (mg)82
Sodium (mg)165
Carbohydrate (g)3
Total Sugar (g)1
Fiber (g)1
Protein (g)26
Vitamin C (DV%)2
Calcium (DV%)9
Iron (DV%)11
(DV%) Percent Daily Values are base on a 2,000 calorie diet
Source: My
Heart Healthy Online
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if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKEN 'A L'ORANGE
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 chicken (about 3 pounds), cut into 10 pieces and skin removed
- 1/2 teaspoon salt
- 1/2 cup orange marmalade
- 1 can (11 ounces) mandarin oranges, drained
- 1/8 teaspoon ground red pepper
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with
nonstick cooking spray.
Place the chicken in the baking dish. Season with the salt and bake for
35 minutes; drain liquid from the baking dish.
In a small bowl, combine the remaining ingredients then pour over the
chicken.
Bake uncovered for 20 to 25 minutes, or until no pink remains in the
chicken and its juices run clear.
Nutritional Information Per Serving (1/5 of recipe): Calories: 258,
Fat: 7 g, Cholesterol: 77 mg, Sodium: 326 mg, Carbohydrate: 25 g,
Dietary Fiber: 1 g, Sugars: 18 g, Protein: 26 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
FIG STICKS
~Shared by Mary S.,
Nashville, TN
Yield: 80 pieces
INGREDIENTS
- 4 cups fresh, whole figs
- 2 cups almonds
- 1 cup sesame seeds
DIRECTIONS
Place the figs and almonds in a grinder. Grind together. Mix
thoroughly. Place the mixture on waxed paper and roll to 1/8-inch
thick. Cut into rectangular bars 1-inch wide by 3-inch long. Place
sesame seeds in the center of each bar. Fold sides into the middle,
over the sesame seeds. Roll to 1-inch diameter. Cut 3/4-inch in length.
Nutritional Information Per Serving (1 piece): Calories: 59.1,
Carbohydrate: 8.24 g, Cholesterol: 0 mg, Fat: 2.86 g, Fiber: 1.54 g,
Protein: 1.49 g, Sodium: 2.36 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Fat
Source: The
Diabetic Dessert Cookbook by Coleen Howard
CINNAMON APPLE FLAT
BREAD
~Shared by Mary S.,
Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1 pound frozen bread dough, thawed
- 1/4 cup peach all-fruit spread
- 4 medium apples, cored, peeled, and thinly sliced
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet
with nonstick cooking spray.
On a lightly floured surface, roll out the dough to a 10" x 15"
rectangle. With your fingertips, gently spread the dough to cover the
pan, and push it up to the edges of the pan, forming a rim. If the
dough is too sticky, dust it with your hands lightly with flour.
Spread the fruit spread over the dough, then top with the sliced
apples, arranged in a single layer.
In a small bowl, combine the sugar and cinnamon. Sprinkle over the
apples. Bake for 20 - 25 minutes, or until the edges are golden.
Remove from the oven and cool slightly in the pan on a wire rack.
Slice, and serve warm.
Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1
g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary
Fiber: 2 g, Sugars: 11 g, Protein: 3 g
Diabetic Exchanges: 2 Carbohydrate
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
BLUEBERRIES WITH
LEMON CREAM
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (1/2 cup each)
INGREDIENTS
- 4 ounces reduced-fat cream cheese (Neufchatel)
- 3/4 cup low-fat vanilla yogurt
- 1 teaspoon honey
- 2 teaspoons freshly grated lemon zest
- 2 cups fresh blueberries
DIRECTIONS
Using a fork, break up cream cheese in a medium bowl. Drain off any
liquid from the yogurt; add yogurt to the bowl along with honey. Using
an electric mixer, beat at high speed until light and creamy. Stir in
lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wine
glasses. If not serving immediately, cover and refrigerate for up to 8
hours.
Nutritional Information Per Serving (1/2 cup): Calories: 156, Fat: 7 g,
Cholesterol: 22 mg, Carbohydrate: 19 g, Protein: 6 g, Fiber: 2 g,
Sodium: 151 mg
Diabetic Exchanges: 1 Fruit, 1 Fat
Nutritional Information Per Serving (3/4 cup): Calories: 159, Fat: 4 g,
Cholesterol: 4 mg, Carbohydrate: 25 g, Protein: 8 g, Fiber: 3 g,
Sodium: 60 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
BISTRO STEAK
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pounds 1-inch-thick bone-less beef top sirloin steak
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon-style mustard
- 1 teaspoon dried tarragon
- 1/4 teaspoon black pepper
DIRECTIONS
Preheat the broiler. Coat a broiler pan or rimmed baking sheet with
nonstick cooking spray. Place the steak on the broiler pan.
In a small bowl, combine the remaining ingredients; mix well. Spread
the mixture over the steak, coating well.
Broil for 12 to 15 minutes for medium-rare, or to desired doneness
beyond that, turning halfway through the cooking. Thinly slice and
serve.
Nutritional Information Per Serving (1/6 of recipe): Calories: 158,
Fat: 7 g, Cholesterol: 66 mg, Sodium: 149 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 0 g, Protein: 22 g
Diabetic Exchanges: 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SOUR CREAM BISCUITS
~Shared by Luanne,
FL
These are a treat and so simple to make. I do simple !!!!!
1 c. self-rising flour
1/4 t. baking soda
3/4 c. sour cream
2 t. vegetable oil
In a bowl, combine flour and baking soda. Add sour cream and oil; stir
until moistened.
Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in.
thickness; cut with a 2 1/2 in. biscuit cutter.
Place on a greased baking sheet.
Lightly spray tops with nonstick cooking spray. ( I use butter )
Bake at 425 for 10-12 minutes or until golden brown. Yield: 4 biscuits
*** As a substitute for self-rising flour place 1 1/2 t. baking powder
and 1/2 t. salt in a measuring cup. Add all-purpose flour to equal 1 c.
MONKEY SHINE JUICE
~Shared by Treva, NC
Preparation time: 5 min
Servings: 2
1 cup orange juice
1 banana, sliced
Combine ingredients in a blender and mix until smooth.
Nutrition Facts: Calories 110; % Calories From Fat 3.6%; Total
Fat 0.4g; Saturated Fats 0.1g; Mono-unsaturated Fats 0.1g;
Poly-unsaturated Fats 0.1g; Cholesterol 0mg; Sodium 1.8mg;
Total Carbohydrates 26g; Dietary Fiber 1.8g; Sugar 18g; Protein
1.5g
ALL-WRAPPED-UP SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
Makes: 2 servings
Prep: 20 minutes
Chill: up to 6 hours
Ingredients
2 8-inch whole grain, whole wheat, or flour tortillas
3/4 cup shredded romaine and/or fresh spinach
1/2 of an avocado, halved, seeded, peeled, and sliced
1/4 of cucumber, halved lengthwise, seeded, and thinly
sliced
1 ounce Monterey Jack cheese with jalapeño peppers,
shredded (1/4 cup)
Purchased salsa (optional)
Directions
On each tortilla, layer romaine, avocado, cucumber, and cheese.
Roll up tightly. If desired, halve tortillas diagonally. Wrap
each tightly with plastic wrap. Chill for up to 6 hours. If
desired, serve with salsa.
PEANUT BUTTER APPLE
RINGS
~Shared by Treva, NC
Prep Time: 10 min; Cook Time: 0 min
Yield: 2 servings
1/3 cup Jif® Natural Creamy Peanut Butter Spread
4 teaspoons honey
1/4 teaspoon ground cinnamon
1 large red delicious apple
1/2 cup granola cereal with raisins
1. STIR peanut butter, honey and cinnamon in small bowl. Arrange apple
rings on serving plates. Spread rings evenly with thin layer of peanut
butter mixture.
2. LIGHTLY PRESS granola cereal into peanut butter mixture. Serve
immediately.
SALMON SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
2 Servings
Prep 5 min
Cook 15 min
Ingredients:
3/4 pound skinless salmon fillets
1 large cucumber peeled, seeded and chopped
1 large red bell pepper stemmed, seeded and chopped
4 scallions, chopped
Juice of 1/2 lemon
Directions:
1.Preheat the oven to 350°. Place the salmon in a medium baking dish
and bake, covered, until cooked through, about 15 minutes. Let stand
until cool. In a medium bowl, combine the cucumber, bell pepper,
scallions and lemon with 3 tablespoons extra-virgin olive oil. Add the
baked salmon, flaking the meat with a fork, and mix until combined.
Season with salt and pepper.
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GRANOLA FUDGE
CLUSTERS
30 Servings
Prep/Total Time: 25 min.
Ingredients
1 cup (6 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
1 cup HERSHEY®’S Butterscotch Chips
1-1/4 cups granola cereal without raisins
1 cup chopped walnuts
Directions
In a microwave-safe bowl, melt the chocolate and butterscotch chips;
stir until smooth. Stir in granola and walnuts.
Drop by tablespoonfuls onto waxed paper-lined baking sheets.
Refrigerate for 15 minutes or until firm. Yield: about 2-1/2 dozen.
Nutrition Facts: 1 serving (1 each) equals 114 calories, 7 g fat (3 g
saturated fat), trace cholesterol, 9 mg sodium, 12 g carbohydrate, 1 g
fiber, 2 g protein.
Source: Taste of Home
HONEY TERIYAKI
CHICKEN
2 lbs boneless, skinless chicken breasts
½ cup honey (I use only OhioHoney.com)
¼ cup teriyaki sauce
1/8 cup orange juice
1 ½ teaspoon Dijon mustard
Preheat oven to 375 degrees.
Season both sides of chicken with salt and pepper. Place chicken in
shallow baking pan.
In a medium bowl, whisk together remaining ingredients. Pour mixture
over chicken. Bake uncovered for 45 minutes, occasionally basting the
chicken with the mixture.
SLOW COOKER PULLED
PORK
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted
Place the pork tenderloin in a slow cooker; pour the root beer over the
meat. Cover and cook on low until well cooked and the pork shreds
easily, 6 to 7 hours. Note: the actual length of time may vary
according to individual slow cooker. Drain well. Stir in barbecue
sauce. Serve over hamburger buns.
Serves 8.
Source: Allrecipes.com
EASY BAKED SALMON
3 tablespoons honey (I use only OhioHoney.com)
3 tablespoons Dijon mustard
1 teaspoon lemon juice
4 (6 ounce) salmon steaks
1/2 teaspoon pepper
Preheat oven to 325 degrees. In a small bowl, mix honey, mustard, and
lemon juice. Spread the mixture over the salmon steaks. Season with
pepper. Arrange in a medium baking dish. Bake 20 minutes in the
preheated oven, or until fish easily flakes with a fork.
Serves 4.
Source: Allrecipes.com
PEACH CREME PIE
2-1/3 c. pitted, peeled, & sliced peaches
1-1/4 c. sugar
1/3 c. + 1 T. flour
1 c. milk
1 pinch of salt
Mix all ingredients and pour into ready made pie crust. Bake at 400F
for 30 minutes. Reduce heat to 350F and bake for 30 minutes. Let cool
before serving.
CREAM
CHEESE-AND-OLIVE PECAN BITES
These little cream cheese-filled pecan bites are the perfect
combination of creamy and crunchy. You'll have a hard time stopping
with just one bite.
Yield: Makes 40 appetizers
3 ounces cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
80 large toasted pecan halves
Stir together cream cheese, olives, chives, and pepper. Spread onto 40
large toasted pecan halves; top with 40 large toasted pecan halves,
forming sandwiches.
Source: Southern Living, NOVEMBER 2009
SAUSAGE-MOZZARELLA
LOAVES
Yield: 12-15 appetizer servings
2 (1-pound) frozen bread dough loaves, thawed
1 pound sweet Italian sausage
1 (12-ounce) package shredded mozzarella cheese
2 eggs, beaten
Grated Parmesan cheese, to taste
Procedure:
1. Preheat oven to 400 degrees. Remove sausage from casings and brown
in a pan, breaking meat up with spatula. Set aside.
2. Roll bread dough into 8-by-16-inch rectangles. Sprinkle sausage and
mozzarella over loaves.
3. Pour eggs over top of loaves. Roll each loaf jelly-roll style,
starting at the short end.
4. Place rolls into two greased, 5-by-9-inch loaf pans. Bake for 30-40
minutes or until tops are golden brown. Cut into slices and serve.
Optional: Serve with warm marinara sauce for dipping.
EASY PINEAPPLE
CASSEROLE
Yield: 4 to 6 servings
1/4 cup butter, room temperature
3/4 cup sugar
4 eggs
1 (20-ounce) can crushed pineapple, drained
5 slices bread (your choice), cubed
Procedure:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream butter and sugar until fluffy. Add eggs and
mix until combined. Add pineapple and bread cubes and stir just enough
to coat.
3. Place in greased casserole dish.
4. Bake for one hour. Serve. Very good side dish for ham or pork.
MEXICAN BREAKFAST
CASSEROLE
Yield: 6 to 8 servings
1 cup mild salsa
8 ounces Monterey Jack cheese, grated
8 ounces cheddar cheese, grated
6 eggs
1 cup sour cream
Salt, to taste
1. Preheat oven to 325 degrees.
2. Spread salsa into a buttered 9x13 baking dish. Sprinkle cheeses over
salsa.
3. In a bowl, mix eggs and sour cream. Add a pinch of salt.
4. Pour the egg mixture over the cheeses and bake uncovered for 30
minutes or until set in the middle.
SHERRY BEEF
Yield: 4-6 servings
3 pounds stew beef, cut in bite-sized pieces
2 (15-ounc) cans cream of mushroom soup
1/2 package dry onion-soup mix
3/4 cup sherry
1. Preheat oven to 325 degrees.
2. Mix all ingredients together in 9-by-13-inch baking dish.
3. Cover dish with foil and bake 3 hours. Serve this over rice or
pasta. You may also add mushrooms during last 30 minutes of cooking. If
you have sour cream, you may swirl in 1/4 cup at end for creamier sauce.
SPINACH SUPREME
CASSEROLE
Yield: 4-6 servings
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (8-ounce) cups shredded Monterey Jack cheese
1 (10 3/4-ounce) can condensed cream of potato soup, undiluted
1 cup sour cream
1/2 cup grated Parmesan cheese
1. Preheat oven to 325 degrees.
2. In large bowl, combine all ingredients, stirring well.
3. Transfer to greased 11-by-7-inch baking dish.
4. Bake, uncovered, 25-30 minutes or until edges are lightly browned
and bubbly.
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A
to Z Readers' Family-Owned
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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