|
A
to Z
Recipes
February
16,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. What
gorgeous weather we're having in my neck of the woods. It looks like
winter may be over for us (and not many folks down here are sad about
that!). I'd like some more cool weather but the snow and ice can stay
where people love it. Whew! What a mess when southerners drive in snow!
I think many of us do pretty well just dealing with rush-hour traffic
with the sun in our eyes!
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. It has been decided that we will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant (owned by Paula Deen).
Hey, y'all!
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.
Today we've got great recipes to cook and something to make you laugh
and think. Does it get any better than that? Nope!
We'll see you here again on Sunday, God willing.
|
|
|
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.
|
|
|
Anger
is an acid that can do more harm to the vessel in which it is
stored than to anything on which it is poured.
~ 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!
|
|
|
Cowboy Poetry
~Shared by Judy M.,
Montreal, Canada
Jake, the rancher, went one day
To fix a distant fence.
The wind was cold and gusty
And the clouds rolled gray and dense.
As he pounded the last staples in
And gathered tools to go,
The temperature had fallen,
And snow began to blow.
When he finally reached his pickup,
He felt a heavy heart.
From the sound of that ignition
He knew it wouldn't start.
So Jake did what most of us
Would do if we were there.
He humbly bowed his balding head
And sent aloft a prayer.
As he turned the key the last time,
He softly cursed his luck
They found him three days later,
Frozen stiff in that old truck.
Now Jake had been around in life
And done his share of roaming.
But when he saw Heaven, he was shocked --
It looked just like Wyoming !
Of all the saints in Heaven,
His favorite was St. Peter .
So they sat and talked a minute or two,
Or maybe it was three.
Nobody was keeping' score --
In Heaven, time is free.
'I've always heard,' Jake said to Pete,
'that God will answer prayers,
But the one time I asked for help,
Well, he just wasn't there.'
'Does God answer prayers of some,
And ignore the prayers of others?
That don't seem exactly square --
I know all men are brothers.'
'Or does he randomly reply,
Without good rhyme or reason?
Maybe, it's the time of day,
The weather or the season.'
'Now I ain't trying to act smart,
It's just the way I feel.
And I was wondering', could you tell me
What the heck's the deal?!'
Peter listened very patiently
And when Jake was done,
There were smiles of recognition,
And he said, 'So, you're the one!!'
That day your truck, it wouldn't start,
And you sent your prayer a flying,
You gave us all a real bad time,
With hundreds of us trying.'
'A thousand angels rushed,
To check the status of your file,
But you know, Jake , we hadn't heard
From you in quite a while.'
'And though all prayers are answered,
And God ain't got no quota,
He didn't recognize your voice,
And started a truck in Minnesota '!
IT'S
BEST TO
KEEP IN TOUCH...
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!
|
|
|
Make your own Baking Mix (like
Bisquick)
8 cups flour
1 1/4 cups dry milk
1/4 cup baking powder
1 T salt
2 cups shortening (I use butter flavored)
Mix dry ingredients in bowl and add to food processor. Add in
shortening and process till all is fine crumbs. Keeps in airtight
container up to 3 months.
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!
|
|
|
Monthly
Theme, Recipe Submissions |
|
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.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
How To Stop Church
Gossip
~Shared by Charlie
J., Mobile, AL
Mildred, the church gossip, and self-appointed monitor of the church's
morals, kept sticking her nose into other people's business.
Several members did not approve of her extra- curricular activities,
but feared her enough to maintain their silence.
She made a mistake, however, when she accused Frank, a new member, of
being an alcoholic after she saw his old pickup parked in front of the
town's only bar one afternoon.
She emphatically told Frank (and several others) that every one seeing
it there would know what he was doing!
Frank, a man of few words, stared at her for a moment and just turned
and walked away. He didn't explain, defend, or deny.
He said nothing..
Later that evening, Frank quietly parked his pickup in front of
Mildred's house, walked home ........ and left it there all night.
(You gotta love Frank!)
When Love Fades
~Shared by Rusty,
Leesburg, FL
Last night I was sitting on the sofa watching TV when I heard my wife's
voice from the kitchen:
"What would you like for dinner, my love? Chicken, Beef or Lamb?"
I said, "Thank you, dear, I think I'll have chicken."
She replied, "You're having soup, #%&^@*&(. I was talking
to the cat!"
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!
|
|
|
Recipe
Reviews, Reader Comments |
|
Recipe
Name:
Parmesan-Roasted Green Beans
Submitter:
Maggie, TX
Reviewer:
Pat (Patty
Cake) and Phil, Reno, NV
Date: February 13, 2011
"Phil
and I had
this Green Bean dish last night to go with our Valentine’s
dinner...thank you so much Mags, this recipe is GREAT...you all need to
try it."
PARMESAN-ROASTED
GREEN BEANS
~Shared by Maggie,
TX
Ingredients
1 pound thin green beans (haricots verts)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano
Directions
Preheat the oven to 400 degrees F.
Trim off the tough end of the beans and arrange the beans on a nonstick
cookie sheet. Drizzle with olive oil season with salt and pepper, to
taste. Sprinkle the cheese evenly over the top and bake until the
cheese melts and forms a crisp shell over the beans, about 10 minutes.
Let the beans sit a few minutes for the cheese to cool slightly. Lift
the beans out onto a platter and serve.
Serves 4.
Source: Chef Tyler Florence
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HOMINY CASSEROLE
~Shared by Luanne,
FL
I love hominy and all the things you can do with it. My Mom always
fried it in bacon fat with salt and pepper and there was never any
left. This is great and you can have some left for the next day.
INGREDIENTS:
2 (29-ounce) cans yellow hominy, drained
1/2 cup butter, divided
2 (4-ounce) cans chopped green chilies
1 cup sour cream
salt and pepper to taste
1/2 cup Half-and-Half cream (I used milk)
1 cup grated Cheddar cheese or if you like spicier, use Monterey Jack
cheese
DIRECTIONS
Cook hominy briefly in 2 tablespoons butter. In buttered casserole,
alternate layers of hominy and green chilies, dotting each layer with
remaining butter and sour cream, and seasoning with salt and pepper.
Pour cream over all and sprinkle with cheese. Bake at 350 degrees for
25-30 minutes.
** I bake for about 40 minutes.
This may be made a couple of days ahead, and refrigerated till needed.
Serve in place of potatoes.
BEEF BOURGUIGNON
~Shared by Barb C.,
Chula Vista, CA
Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
Directions
1. In a small bowl, combine the flour, salt and ground black pepper.
Coat the beef cubes with this mixture.
2. Melt the butter or margarine in a large skillet over medium high
heat. Add the meat and brown well on all sides. Pour this into a 2
quart casserole dish.
3. Return the skillet to the heat and add the onion, carrots and garlic
to it. Saute for 5 to 10 minutes, or until onion is tender. add the
wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour
over meat.
4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours.
Remove cover, add canned onions and mushroom crowns, and bake for 30
more minutes.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
MACHINE SHED BAKED
POTATO SOUP
~Shared by Larry
J., Spring Hill, TN
1 1/2 pounds red potatoes, peeled and cut into 3/4-inch cubes
6 slices bacon, chopped (I used a little more than this)
1 medium onion, chopped
1 stalk celery, chopped
4 tsp. all-purpose flour
4 3/4 cups chicken broth
2 1/2 cups milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 cup butter or margarine
1/2 cup all-purpose flour
2/3 cup whipping cream
1/4 cup snipped fresh parsley (I used basil because that’s all that’s
left growing in my herb garden!)
Cook potatoes in a large saucepan in lightly salted boiling water for
10 to 12 minutes or until tender; drain and set aside.
In a 4-quart Dutch oven, cook bacon, onion, and celery until bacon is
crisp and onion is tender. (Try to avoid eating all the bacon.) Stir in
4 teaspoons flour. Add broth, milk, salt, and pepper. Cook an stir
until just simmering (do not boil).
In a medium saucepan, heat butter until melted. Stir in 1/2 cup flour.
Cook and stir for 1 minutes. Slowly add butter-flour mixture to milk
mixture, stirring constantly. (I found that spreading a scoop at a time
around the Dutch oven to thin it out, then incorporating it into the
soup, worked well to avoid clumps.) Cook and stir mixture until
thickened and bubbly.
Stir in cream and parsley. Stir in potatoes. Heat through. Garnish with
shredded Colby cheese, crisp bacon pieces and fresh diced scallions if
desired. Makes 8 servings
CAPE ANNE CHOWDER
~Shared by Mary S.,
Nashville, TN
2 cups thinly sliced onions
2 tablespoons margarine
2 tablespoons flour
2 cups water
2 cups diced potatoes
1 cup sliced celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 lb. cod or haddock, skinned, boned, cooked, & cut in pieces
1- 7.5 oz. can crabmeat, drained, flaked
2 cups milk
2 1/2 cups (10 oz.) shredded sharp cheddar cheese
Cook onions in margarine until tender; blend in flour. Stir in water,
potatoes, celery, & seasonings. Cover & simmer 20 minutes or
until potatoes are tender. Add remaining ingredients; stir until cheese
is melted.
Serves 6-8.
Source: Mom's Menu
CHERRY'S POTATO
DRESSING
~Shared by Doe,
Oliver, B.C., Canada
TNT From Don Cherry of the NHL World.
6 Potatoes
1 can Cream of Mushroom soup
5 oz Evaporated milk
1 sm onion, chopped
1 stalk celery, chopped
1 T butter
1 1/2 t sage
1 1/2 t savory
salt
pepper
Boil potatoes, drain. Mash until smooth; stir in soup & milk. In a
small skillet cook onion & celery; add to potatoes along with
seasonings. Place in a greased casserole. Bake at 350 for 35 mins.
FILO ONION ROLLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
These appetizer pastries need to be baked just before serving - but
that's okay, since you actually make the pastries ahead of time. I bake
the recipe one cookie sheet at a time, so there are fresh, crispy hot
rolls to pass around again. They even taste wonderful as they cool.
This appetizer recipe also freeze beautifully before baking. Just bake
them, while they are still frozen, for about another 10 minutes until
golden brown.
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Ingredients:
8 oz. pkg. cream cheese, softened
2 cups grated Gruyere or Swiss cheese
2 onions, chopped
3 cloves garlic, minced
1/4 cup butter
1/2 teaspoon dried thyme leaves
1/8 tsp. pepper
18 (9" x 14") sheets filo dough, thawed
More melted butter (I use about 1/3 cup)
Preparation:
In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy
skillet, saute onions in 1/4 cup butter until very soft and beginning
to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool
20 minutes. Mix together onion mixture and cheese mixture and
refrigerate for 30 minutes.
Place one sheet filo dough on work surface. Brush with melted butter.
Lay another sheet on top, brush with butter, and put one more sheet on
top.
Take the onion mixture, divide it into six parts, and form a roll about
1 inch in diameter down one long edge of the stacked filo. Roll up
carefully and place on cookie sheet. Brush thoroughly with more butter.
Repeat with remaining filo and filling, making six rolls total. I place
three rolls on each cookie sheet. Cover well with plastic wrap and
chill overnight.
ZUCCHINI-CHEDDAR
WAFFLES
~Shared by Linda
H., Rosharon, TX
I gilded the lily
by topping with
leftover hamburger stroganoff! Delish! ~ Linda H.
1/3 cup extra-virgin olive oil
1 large shallots, finely chopped
1 large garlic cloves, finely chopped
1 1/4 cups buttermilk
2 large eggs
1 1/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 small zucchini, scrubbed, not peeled (about 8 oz.)
1/4 lb sharp cheddar cheese
yogurt or sour cream, for topping
Pour the olive oil into a small heavy skillet and warm over very low
heat.
Add in the shallot and garlic; stir to coat with oil.
Heat for 1 minute, just until you can smell the warming ingredients.
Remove the pan from stove and cool briefly.
Meanwhile, whisk together the buttermilk and eggs in a bowl.
Add the contents of the skillet to the buttermilk mixture and whisk
vigorously to combine; reserve.
Preheat your waffle iron; if you want to hold the finished waffles
until serving time, preheat oven to 200°. In a big bowl,
whisk together the flour, baking powder, baking soda, salt, pepper, and
nutmeg. Grate the zucchini and cheddar into the bowl; mix with a
rubber spatula (or your hands) to distribute evenly.
Pour the liquid ingredients over the dry ingredients and stir with the
spatula until just combined. Lightly butter or spray the grids of your
iron, if needed.
Brush or spray the grids again only if subsequent waffles stick.
Spoon out 3/4 cup of batter (or slightly more than your iron's
manufacturer recommends) onto the hot grids. Use a metal spatula or
wooden spoon to smooth the batter almost to the edge of the grids.
Close the lid and bake until browned and crisp; serve the waffles
immediately or keep them, in a single layer, on a rack in the preheated
oven while you make the rest of the batch.
Top w/ yogurt or sour cream; serve with side salad for a nice lunch.
Nutrition Facts
Serving Size: 1 (226 g) Servings Per Recipe: 5Amount Per Serving %
Daily Value Calories 395.1 Calories from Fat 222 56% Amount Per Serving
% Daily Value Total Fat 24.7g38% Saturated Fat 7.8g 39% Cholesterol
100.7mg 33% Sugars 3.8 g Sodium 844.0mg 35% Total Carbohydrate 29.4g 9%
Dietary Fiber 1.1g 4% Sugars 3.8 g 15% Protein 13.8g 27%
Source: Food.com
BACON-WRAPPED FILETS
MIGNON
~Shared by Jim D.,
WA
Serves 4
This is company food, perfect for a Saturday-night dinner party. The
filets are seared on the stovetop and then cooked through on a
preheated baking sheet in the oven, which gives you time to attend to
side dishes.
4 tablespoons unsalted butter , at room temperature
2 tablespoons minced fresh parsley leaves
1 teaspoon grated lemon zest
1 medium clove garlic, minced
4 slices bacon
4 center-cut filets mignons, each about 1 1/2 inches thick
4 teaspoons olive oil
1. With fork, beat butter, parsley, lemon zest, garlic, 1/4 teaspoon
salt, and 1/4 teaspoon pepper together in small bowl until smooth. Set
aside.
2. Wrap 1 bacon slice around each filet, overlapping ends and securing
ends to filet with toothpick. Adjust oven rack to lower-middle
position, place rimmed baking sheet on rack, and heat oven to 450
degrees.
3. Heat 2 teaspoons oil in medium skillet over high heat until just
smoking. Sprinkle filets with salt and pepper. Place 2 filets in
skillet and cook, without moving, until browned and nice crust has
formed, 2 to 3 minutes. Using tongs, turn filets and cook on second
side, 2 1/2 minutes longer. Hold filets on their sides and crisp bacon
slightly all around. Set filets aside on plate. Heat remaining 2
teaspoons oil in empty skillet and sear remaining 2 filets.
4. Transfer all 4 seared filets to preheated baking sheet in oven.
Roast 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to
10 minutes for medium. Transfer filets to large plate, tent with foil,
and let rest for 5 minutes. Spoon some parsley-lemon butter onto each
filet. Serve.
Test Kitchen Discoveries
Sear both sides of the filets in a heavy-bottomed skillet and then
transfer the meat to a preheated baking pan in a very hot (450-degree)
oven to finish cooking. The combination method delivers meat with a
flavorful crust and juicy interior.
Wrap the circumference of each filet in bacon to ensure that the meat
stays moist. The bacon adds a complementary smokiness to the meat.
A classic parsley-garlic butter with a little lemon zest is a quick
alternative to a time-consuming sauce.
Source: Cook's
Country
TRACEY PHILEN'S
CARAMEL CAKE
~Shared by Johnny,
LA
1 box Duncan Hines caramel Cake Mix
1 can Eagle Brand Milk
1 jar Caramel Ice cream topping
1 container cool whip
1 pkg. Heath candy pieces (found on the baking aisle)
Follow directions for cake mix. When you take the cake out of the oven
,poke holes in it with a wooden spoon handle. Pour eagle Brand Milk on
top of the cake, make sure you cover it entirely. Let cool completely.
Once cool, pour the caramel topping over it. Spread a layer of Cool
whip on top of caramel topping and top it off with a layer of Heath
candy pieces. It is really delicious and full of calories. ENJOY!!!
NOTE: You may want to microwave the caramel topping to make it easier
to pour.
FAVA BEAN BREAKFAST
SPREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (15 ounce) can fava beans
1 1/2 tablespoons olive oil
1 large onion, chopped
1 large tomato, diced
1 teaspoon ground cumin
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
salt and pepper to taste
ground red pepper, to taste
Pour the beans into a pot and bring to a boil. Mix them well and add
onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper,
and red pepper. Bring the mixture back to a boil, then reduce the heat
to medium. Let the mixture cook 5 minutes. Serve warm with grilled
pita.
OATMEAL-WALNUT
COOKIES
~Shared by Treva, NC
You can make these ahead of time and store them in an airtight
container, but they're best served warm.
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray
Preheat oven to 350º.
Place first 5 ingredients in a large bowl. Beat with a mixer at medium
speed until well blended. Lightly spoon flour into a dry measuring cup;
level with a knife. Add flour, oats, and salt to egg mixture; beat
well. Stir in raisins and walnuts.
Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet
coated with cooking spray. Bake at 350º for 12 minutes or until lightly
browned. Remove from oven; let stand 2 minutes. Remove cookies from
baking sheet; serve warm.
Yield: 2 dozen (serving size: 1 cookie)
CALORIES 109 (28% from fat); FAT 3.4g (sat 1.4g,mono 0.9g,poly 0.9g);
IRON 0.7mg; CHOLESTEROL 14mg; CALCIUM 12mg; CARBOHYDRATE 18.3g; SODIUM
24mg; PROTEIN 2.1g; FIBER 1.1g
Source: Cooking Light, JANUARY 2004
EASY CHICKEN MARENGO
~Shared by Marilyn,
Canton, OH
This was the dish served to Napoleon after he had fasted through his
victory at Marengo. Composed of findings from the nearby countryside,
the dish was such a success that from there on in, Napoleon’s chef had
to prepare it after every battle. See the history of Chicken
Marengo
here: http://en.wikipedia.org/wiki/Chicken_Marengo
2 whole cut up fryers
1 medium onion
1/4 cup chopped green pepper
1 crushed garlic clove
1/2 cup sliced mushrooms
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
olive oil
1/2 cup red wine
1 cup chicken stock
4 medium tomatoes, chopped coarsely
1 teaspoon dried thyme
1 bay leaf
You will need a large, covered roasting pan. Preheat oven
to 175 F
Chop onion and green pepper coarsely, slice mushrooms, add garlic and
sauté in olive oil until onion are soft; set aside.
Make a mixture of flour, salt and pepper. Dredge chicken in flour and
brown in olive oil in a heavy skillet.
Arrange browned chicken in large roasting pan. Pour chicken stock and
wine on top of browned chicken.
Add the sautéed onions, green pepper, mushroom and tomatoes.
Next add the dried thyme, 1 bay leaf and a few crack of fresh ground
pepper and salt.
Bake at 175 for one hour. (It gets very hot inside of a covered
roaster. The chicken will definitely be done, the goal is to meld the
flavors without killing the chicken. The chicken should be juicy and
tender.)
Serve with: Potatoes, French bread, cooked rice.
8 servings
APPLE RAISIN BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1/4 teaspoon nutmeg
2/3 cup packed brown sugar
1 cup quick cooking oats
1 1/2 cups grated apple
1/4 cup chopped walnuts
1/4 cup raisins
2 eggs
1/4 cup milk
1/4 cup vegetable oil
Preheat oven to 350* F. Grease and flour an 8 1/2 x 4 1/2 inch
loaf pan. In a large bowl, combine flour, baking powder, baking soda,
salt, cinnamon, nutmeg, brown sugar and oats. In a separate bowl mix
apples, nuts, raisins, eggs, milk and oil. Add to dry ingredients. Mix
until dry ingredients are just moistened. Do not over mix. Bake
at 350*F. for 55-60 minutes, or depending on your oven, until done.
Cool on wire rack.
BUTTERFINGER POPCORN
BALLS
~Shared by Linda
H., Rosharon, TX
6 cups popped popcorn
3 Butterfinger Candy Bars
1/4 cup butter or margarine
3 1/2 cups miniature marshmallows
Nonstick cooking spray
Combine popcorn and chopped Butterfinger in large bowl.
Melt butter in medium saucepan over low heat. Stir in marshmallows.
Heat, stirring constantly, until marshmallows are melted and mixture is
smooth.
Pour over popcorn mixture; quickly toss to coat well. Spray hands with
nonstick cooking spray. Form popcorn mixture into six 3-inch balls.
Place on wax paper to cool. Store in airtight container.
SHELLFISH STEW WITH
CHORIZO AND ROUILLE
~Shared by Jim D.,
WA
Active Time: 25 Minutes
Total Time: 40 Minutes
Rouille, the zesty garlic and red-pepper sauce served with
bouillabaisse, is stirred into this shrimp-and-scallop dish at the last
minute, and it's also spread on the croutes that top it.
INGREDIENTS
1 1/2 teaspoons olive oil
3/4 pound cured chorizo or other spicy hard sausage such as pepperoni,
casings removed and sausage cut into 1/4-inch slices
1 onion, chopped
1/2 cup dry white wine
10 cloves garlic, 4 minced, 6 smashed
3 cups bottled clam juice
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1 baguette
1/2 cup mayonnaise
1/3 cup drained bottled roasted red peppers
1/4 teaspoon cayenne
3/4 pound large shrimp, shelled
3/4 pound sea scallops, cut in half if very large
1/4 teaspoon fresh-ground black pepper
DIRECTIONS
In a large pot, heat the oil over moderately high heat. Add the chorizo
and cook, stirring frequently, until browned, about 10 minutes. Remove.
Pour off all but 1 tablespoon fat.
Reduce the heat to moderately low. Add the onion and cook, stirring
occasionally, until translucent, about 5 minutes. Add the wine and the
minced garlic, bring to a simmer, and cook until reduced to about 1/4
cup, about 3 minutes. Add the cooked chorizo, the clam juice, tomatoes,
thyme, and 1 teaspoon of the salt. Cover, bring to a simmer, and let
simmer for 20 minutes.
Meanwhile, cut a 3-inch piece from the baguette and remove the crust.
Hold this bread under running water to soften; squeeze to remove the
water. Put this bread in a food processor. Add the mayonnaise, red
peppers, cayenne, and the remaining garlic and 1/2 teaspoon salt and
puree.
Light the broiler. Cut the remaining baguette into 1/4-inch slices and
broil the bread on both sides until golden, about 3 minutes.
Add the shellfish to the stew; bring to a simmer, by which time they
should be just done. Stir in 1/2 cup of the rouille and the black
pepper. Serve with the remaining rouille and the croutes.
Serves 4
Source: Quick from Scratch - One Dish Meals
FRIED CHICKEN SALAD
WITH SWEET ONIONS
~Shared by Johnny,
LA
Makes 4 servings
2 heads Boston or Bibb lettuce
8 cherry tomatoes
½ cup peanut oil
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/3 cup milk
2 whole fryer breasts, halved, boned, and cut into ½-inch-wide strips
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ cup sliced white mushrooms
1 shallot, minced
Salt and freshly ground black pepper
1 tablespoon capers, drained
1 sweet onion, thinly sliced
Arrange the lettuce leaves and tomatoes on four salad plates.
Heat the peanut oil in a frying pan on medium-high heat. In a shallow
bowl, combine the flour with ½ teaspoon salt and the coarsely ground
black pepper. Put the milk in another bowl. Dip the chicken strips into
the milk, then into the flour mixture to coat evenly.
Fry the chicken on both sides until golden brown, about 5 minutes
total. Drain on paper towels and reserve the oil in the pan. Add the
vinegar to the oil and stir, scraping the pan to deglaze. Pour the oil
and vinegar into a mixing bowl. Add the mustard and mix. Add the
mushrooms and shallot; season to taste with salt and pepper.
To serve, arrange the chicken strips on the lettuce leaves and pour on
just enough vinaigrette to moisten. Scatter the capers and sliced onion
on top of the salads. Serve with the remaining dressing on the side.
Source: Marcelle Bienvenu
MRS. G'S BLUE RIBBON
PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 c. (sliced thin) Golden Delicious apples
3/4 c. granulated sugar
1/4 c. plain flour
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. cinnamon
Combine together. Add to apples. Coat and let set 1 hour.
3 tbsp. butter
Dot bottom of pie crust with 1 1/2 tablespoons butter. Pour in apple
mixture; put remaining 1 1/2 tablespoons of butter on apples.
Roll out dough for top. Cut out circles of pastry (2 1/2 or 3 inch
rounds). Place in circles around edge of top. Fill in between circles
with shaped leaves or stems from area left between circles. Sprinkle
top with 2 tablespoons brown sugar and 1/2 teaspoon cinnamon mixed.
Bake at 375 degrees for 50-55 minutes or until golden brown
PINEAPPLE BEEF
STIR-FRY
~Shared by Treva, NC
A zippy marinade sparks the flavor of this change-of-pace steak
specialty. Chock-full of veggies, seasonings and pineapple chunks
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
1 can (20 ounces) pineapple chunks
1/2 cup minced fresh cilantro
1/4 cup soy sauce
1 tablespoon ground ginger
1 pound boneless beef round steak, thinly sliced
1 teaspoon cornstarch
2 teaspoons oil
1 medium sweet red pepper, thinly sliced
1/2 cup cut fresh green beans
1 tablespoon chopped green chilies
2 garlic cloves, minced
2 green onions, sliced
Hot cooked rice
Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice.
(Cover and refrigerate remaining pineapple for another use.) In a small
bowl, combine the cilantro, soy sauce, ginger and reserved pineapple
juice. Remove 3/4 cup; cover and refrigerate. In a large resealable
plastic bag, combine the beef and remaining marinade. Seal bag and turn
to coat; refrigerate for 30 minutes. Drain and discard marinade.
Combine cornstarch and reserved juice mixture until smooth. In a
skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a
slotted spoon and keep warm. Add the red pepper, beans, chilies and
garlic in skillet; stir-fry for 5 minutes. Stir juice mixture; stir
into skillet. Bring to a boil; cook and stir for 1 minute or until
slightly thickened. Add the onions, beef and the reserved pineapple;
heat through.
Serve with rice.
Yield: 4 servings.
Source: Country Woman
POTATO SQUARES
~Shared by Marilyn,
Canton, OH
Don't eat greasy fast food potatoes! Make your own potato side dish at
home and save yourself money and calories. Potato Squares are sure to
please!
5 large all-purpose potatoes (about 2 pounds), peeled and cut into
large chunks
1 medium onion, cut into large chunks
2 eggs
2/3 cup vegetable oil
2 sprigs fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
Preheat oven to 350°F. Coat an 8-inch square baking dish with
spray; set aside. In a food processor, combine potatoes, onion, eggs,
oil, parsley, salt, and pepper. Process until the vegetables are
coarsely chopped; then add flour. Process just until the flour is mixed
in; pour into prepared baking dish. Bake for 1 hour and 15 minutes, or
until the top is golden. Let cool slightly then cut into squares.
Yield - Serves: 6
Serving Tip:
This cuts best after being allowed to cool for about 20 minutes.
It's a perfect make-ahead side dish because it reheats so well.
EASY BEEF STROGANOFF
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 pound ground beef
1 small onion -- chopped
1 can condensed cream of mushroom soup
1/2 cup milk
2 cups cooked noodles
2 tablespoons butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
In skillet, brown ground beef and onion; drain. Stir in soup, milk,
noodles, butter, salt, and pepper; simmer, covered, 15 minutes,
stirring occasionally. Remove from heat and stir in sour cream. Heat
through but do not bring to a boil. Serve immediately.
EASY KEY LIME PIE
~Shared by Linda
H., Rosharon, TX
This was made by a hostess of a BBQ in Fort Myers, Florida. It is
delicious!
8 oz sour cream
1 can sweetened condensed milk
½ c lime juice
Graham cracker crust
Mix sour cream and milk then stir in lime juice. Place in crust
and refrigerate for at least an hour. Serve with whipped topping or
whipped cream.
MASHED RED-SKINNED
POTATOES WITH
SCALLIONS
~Shared by Jim D.,
WA
Active Time: 10 Minutes
Total Time: 20 Minutes
Makes 8 servings
INGREDIENTS
2 pounds new red potatoes
1/2 cup of heavy cream
1 stick (8 Tablespoons) unsalted butter
1/2 cup sour cream
1/2 cup scallions, greens only, cut on the bias
salt and pepper to taste
DIRECTIONS
Place the potatoes in a large saucepan, cover with cold water,
liberally salt the water and bring to a boil over medium heat. Reduce
the heat and simmer the potatoes until tender but not mushy.
While the potatoes are cooking gently heat the cream and butter over a
low heat.
Drain the potatoes and return to the saucepan. Using a potato masher,
mash the potatoes while slowly adding the cream and butter mixture. Add
the sour cream and salt and pepper- mash to your preference. Just be
sure not to over do your mashing as this can make the potatoes gluey.
Gently stir in the sliced scallions and serve.
Source: Cooking.com
BARBECUED MEATLOAF
~Shared by Johnny,
LA
I have made this for many years and it is a change from regular
meatloaf.
Ingredients:
1 1/2 lb. hamburger
1/2-1 cup bread crumbs (just crumble up some bread)
1 cup chopped onion
1 beaten egg
1 1/2 tsp. salt
1/4 tsp. black pepper
2 cans (8 oz. each) tomato sauce
1/2 cup water
3 Tbsp. vinegar
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
2 tsp. Worcestershire sauce
Directions:
Mix hamburger, bread crumbs, onion, egg, salt, pepper and one can
tomato sauce and shape into loaf. Place in suitable pan. Combine
remaining ingredients and pour over loaf in pan. Bake, basting
occasionally, at 350 degrees F. for 75 min. ( 1 hr. 15 min ). Enjoy!
DILLED SHRIMP (Rejer)
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 quarts water
1/4 cup coarse salt
1/3 cup white sugar
5 sprigs dill
2 pounds medium shrimp, with shells
2 tablespoons vegetable oil
1 tablespoon white wine vinegar
1 tablespoon minced dill
1/4 teaspoon salt
1/4 teaspoon pepper
Bring water to a boil in a large pot over high heat. Add salt, sugar,
and dill sprigs; stir until sugar has dissolved. Pour in shrimp and
cook until the shells turn pink, and the meat is no longer translucent,
3 to 4 minutes. Strain the shrimp through a colander, discard dill
sprigs, and chill until cold in the refrigerator, about 30 minutes.
Once shrimp have cooled, peel and devein them; discard the shells.
Whisk together oil, vinegar, minced dill, salt, and pepper; toss with
shrimp meat to coat. Cover, and chill overnight in the refrigerator;
serve with sprigs of fresh dill.
COPYCAT GOLDEN
CORRAL ROLLS
~Shared by Treva, NC
1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 & 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. Stir
until yeast dissolves.
Add sugar, the 1/4 cup butter and salt to hot milk and stir until the
sugar dissolves and butter is melted. Cool mixture to 105 to 115
degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the
flour, 1 cup at a time, to form a soft dough. Use some of the remaining
1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour
(use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover
and let rise in a warm place until doubled in bulk, about 1 1/4 to 1
1/2 hours.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry
cloth. Dough will be sticky, but use as little flour as possible for
flouring your hands and the pastry cloth, otherwise the rolls will not
be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2
to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in
a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm
place until doubled in bulk, 30 to 40 minutes.
Brush tops of rolls with melted butter, then bake in a 375 degree F
oven for 18 to 20 minutes or until nicely browned.
Source: The Secret Recipe
Blog
DEATH BY CHOCOLATE
IN A CROCKPOT
~Shared by Marilyn,
Canton, OH
1 carton (8 oz) sour cream
2 eggs
1 cup water
1 chocolate cake mix (I used Devil's Food)
1 small box instant chocolate pudding
1 (8 oz) pkg. semi-sweet chocolate chips
Spray crock pot with cooking spray; set aside.
In a large bowl, mix sour cream, eggs and water together until well
blended.
Add remaining ingredients; mix well and place in prepared crock pot.
Cook on low for 6 hours (no stirring required while cooking).
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
ITALIAN VEGETABLE
HOAGIES
~Shared by Treva,
NC
Low Calorie, High Fiber, Low Cholesterol, Low Sat Fat, Heart Healthy,
Healthy Weight
This delightfully easy, and somewhat messy, sandwich packs a punch with
sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese
and zesty pepperoncini. We love it for dinner as well as lunch. If
you’re packing the hoagies to take along, keep the ingredients separate
and assemble right before eating to avoid soggy bread. Serve with
tomato and cucumber salad.
Makes 4 servings
ACTIVE TIME: 20 minutes; TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
1/4 cup thinly sliced red onion, separated into rings
1 (14-ounce) can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 (16- to 20-inch-long) baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini (optional)
1. Place onion rings in a small bowl and add cold water to cover. Set
aside while you prepare the remaining ingredients.
2. Combine artichoke hearts, tomato, vinegar, oil and oregano in a
medium bowl. Cut baguette into 4 equal lengths. Split each piece
horizontally and pull out about half of the soft bread from each side.
Drain the onions and pat dry.
3. To assemble sandwiches, divide provolone among the bottom pieces of
baguette. Spread on the artichoke mixture and top with the onion,
lettuce and pepperoncini, if using. Cover with the baguette tops. Serve
immediately.
NUTRITION INFORMATION: Per serving: 264 calories; 8 g fat (3 g sat, 4 g
mono); 10 mg cholesterol; 39 g carbohydrate; 14 g protein; 8 g fiber;
624 mg sodium; 174 mg potassium. Nutrition bonus: Vitamin C (20% daily
value), Vitamin A (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat
Source: EatingWell Magazine July/August 2009
LAYERED SANTA FE
SALAD WITH CHIPS AND
OLIVES
~Shared by Maggie,
TX
Serving Size : 4
1 cup salsa
1 tsp sugar
3 tsp chili powder
1 10 oz pkg mixed salad greens
1 8 oz contain nonfat sour cream
4 oz shredded reduced-fat Cheddar cheese
1 3.8 oz can sliced olives -- , drained
1 cup broken baked tortilla chips
1. In small bowl, combine salsa, sugar and chili powder; mix well.
2. Arrange salad greens in 13x9-inch (3-quart) glass baking dish. Spoon
salsa mixture evenly over greens. Top with spoonfuls of sour cream.
Sprinkle with cheese, olives and chips.
Per Serving (excluding unknown items): 40 Calories; 1g Fat (11.6%
calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 318mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
Source: Pillsbury Fast and Healthy Magazine
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
MEYER LEMON CURD CREAM
~Shared by Doe,
Oliver, B.C., Canada
Serves 6.
For the curd:
3 eggs
1/3 c. fresh Meyer lemon juice (use fresh lemons - about 2 to 3 - do
NOT use bottled lemon juice)
1 tbsp. Meyer lemon zest
3/4 c. granulated sugar
4 tbsp. (1/2 stick) unsalted butter at room temperature
1/2 c. heavy cream
In the top of a double boiler (or stainless steel bowl placed over a
saucepan of simmering water), whisk eggs, lemon juice, lemon zest and
sugar together until blended. Continue cooking and stirring constantly
(to keep from curdling) over simmering water about 10 minutes, or until
the curd thickens and coats a wooden spoon.
Remove from the heat (and strain if desired) into another bowl.
Cut the butter into small pieces and immediately whisk the butter into
the mixture until the butter has melted. The lemon curd will continue
to thicken as it cools. (At this point, covered with plastic wrap, the
lemon curd will keep a week in the refrigerator.)
Meanwhile, whip the heavy cream until fairly stiff, then stir it
together with 1/2 cup of the cooled lemon curd. (Keep the rest of the
lemon curd in the refrigerator and use on top of toast, over lemon
cake, etc.)
To serve: Top each meringue with a big spoonful of lemon curd cream,
then top off with fresh raspberries or blueberries, when available.
Nutrition information per serving of 6:
Calories 360 Fat 17 g Sodium 70 mg
Carbohydrates 49 g Saturated fat 10 g Calcium 32 mg
Protein 6 g Cholesterol 150 mg Dietary fiber 0 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 3 1/2 fat.
SOUTHWESTERN STEAK
AND PEPPERS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 3/4 teaspoon coarsely ground pepper, plus more to taste
- 1 pound boneless top sirloin steak, trimmed of fat
- 3 cloves garlic, peeled, 1 halved and 2 minced
- 3 teaspoons canola oil or extra-virgin olive oil, divided
- 2 red bell peppers, thinly sliced
- 1 medium white onion, halved lengthwise and thinly sliced
- 1 teaspoon brown sugar
- 1/2 cup brewed coffee or prepared instant coffee
- 1/4 cup balsamic vinegar
- 4 cups watercress sprigs
DIRECTIONS
Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a
small bowl. Rub steak with the cut garlic. Rub the spice mix all over
the steak.
Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron,
over medium-high heat. Add the steak and cook to desired doneness, 4 to
6 minutes per side for medium-rare. Transfer to a cutting board and let
rest.
Add remaining 1 teaspoon oil to the skillet. Add bell peppers and
onion; cook, stirring often, until softened, about 4 minutes. Add
minced garlic and brown sugar; cook, stirring often, for 1 minute. Add
coffee, vinegar and any accumulated meat juices; cook for 3 minutes to
intensify flavor. Season with pepper.
To serve, mound 1 cup watercress on each plate. Top with the sauteed
peppers and onion. Slice the steak thinly across the grain and arrange
on the vegetables. Pour the sauce from the pan over the steak. Serve
immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 226,
Fat: 9 g, Cholesterol: 64 mg, Carbohydrate: 12 g, Protein: 24 g, Fiber:
3 g, Sodium: 213 mg
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat
Source: The
Eating Well Diabetes Cookbook
MARDI GRAS GUMBO
~Shared by Mary S.,
Nashville,
TN
Yield: 10 servings
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into 1-inch
chunks
- 1 pound boneless, skinless chicken thighs, cut into 1-inch
chunks
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15-1/4 ounces) whole-kernel corn, drained
- 1 package (16 ounces) frozen cut okra, thawed
- 2 cans (14 ounces each) reduced-sodium chicken broth
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon liquid smoke
- 1 teaspoon black pepper
DIRECTIONS
In a soup pot, combine all the ingredients over high heat and bring to
a boil.
Reduce the heat to medium and simmer for 40 to 45 minutes, or until no
pink remains in the chicken and the gumbo thickens, stirring
occasionally.
Nutritional Information Per Serving (Approximately 1-1/2 cups):
Calories: 163, Fat: 3 g, Cholesterol: 63 mg, Sodium: 478 mg,
Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable
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!
|
|
|
MEXICAN STEAK & BEANS
~Shared by Maggie,
TX
I suggest you empty-nesters make a double batch of this and serve the
leftovers tucked inside flour tortillas for a taco night! Serve up
fresh fruit with a dollop of sour cream for dessert and you're set for
2 delicious meals made from one round of cooking.
2 Servings
Prep: 10 min.
Cook: 1 hour 5 min.
Ingredients
1 tablespoon all-purpose flour
1/2 to 1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1 boneless beef round steak (1/2 pound), cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup thinly sliced celery
1 medium onion, chopped
1/2 cup water
1/4 cup chili sauce
1 medium carrot, cut into 1/2 inch slices
1 small green pepper, cut into 1-1/2 inch strips
3/4 cup kidney beans, rinsed and drained
Hot cooked rice, optional
Directions
In a resealable plastic bag, combine the first five ingredients. Add
the steak; shake to coat.
In a skillet, cook steak in oil until browned on all sides; drain. Add
the celery, onion, water and chili sauce. Bring to a boil. Reduce heat;
cover and simmer for 30 minutes.
Add carrot; cover and simmer for 15 minutes. Stir in green pepper and
beans. Cover and simmer 10 minutes longer or until meat and vegetables
are tender. Serve over rice if desired.
Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 391 calories, 11 g fat (2 g
saturated fat), 64 mg cholesterol, 1,000 mg sodium, 41 g carbohydrate,
9 g fiber, 34 g protein.
Source: Taste of Home
CARRABBA'S CHICKEN
MARSALA
~Shared by Maggie,
TX
Servings: 2
2 chicken breast halves, grilled
2 cusp dry Marsala wine
1/2 cup (1 stick) butter
Pinch of salt
Pinch of black pepper
1 cup mushrooms, sautéed
Add Marsala wine, salt and pepper to a hot pan; reduce wine by 70
percent. Several tablespoons at a time, stir in butter until sauce is
creamy. Add hot sautéed mushrooms. Pour sauce over grilled chicken
before serving.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
JULIA CHILD'S FRENCH
ONION SOUP
3 tablespoons butter
1 tablespoon olive oil
1 1/2 lbs.thinly sliced onions (6 cups)
2 teaspoons salt
1/2 teaspoon sugar
3 tablespoons all-purpose flour
2 (32 oz.) containers lower-sodium beef broth
1 1/2 cups red wine
2 teaspoons dried sage
1/2 teaspoon pepper
sliced baguette
shredded Gruyere cheese
Melt the butter and oil in a large heavy pot and toss the onions until
coated with the butter mixture. Cover and cook over medium-low heat 15
to 20 minutes, stirring occasionally, until the onions are tender and
translucent.
Uncover the pan, increase the heat to medium and sprinkle the onions
with salt and sugar. Cook 15 to 20 minutes, stirring frequently, until
the onions are deep golden brown. Sprinkle with flour and stir
until coated; cook for 2 minutes, stirring constantly. Stir in the
broth, wine, sage and pepper. Bring to a boil, reduce the heat to
medium-low to maintain a nice simmer and cook 30 minutes. Taste and
adjust seasonings if necessary.
Meanwhile, heat oven to 425ºF. Brush the baguette slices lightly with
olive oil and bake on a baking sheet for 6 minutes, turn and continue
baking 2 to 3 minutes or until lightly browned. Reduce the oven
temperature to 350ºF.
Ladle the soup into ovenproof bowls and top with toasted croutons and
Gruyere cheese. Bake at 350ºF. 10 minutes or until the cheese is melted.
Serves 6 to 8
Source: The
French Chef Cookbook by Julia Child
CARAMELIZED ONION
GRAVY
This is a make-ahead gravy for Thanksgiving or any other time you might
serve turkey.
1 (32 oz.) carton lower-sodium chicken broth
Giblets from turkey (without the liver)
1/4 cup butter
3 large onions, quartered, thinly sliced crosswise (3 cups)
1/2 teaspoon sugar
1/4 cup all-purpose flour
1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
Simmer the broth and giblets in medium saucepan over medium-low to low
heat 30 minutes. Strain broth and reserve; discard giblets.
Meanwhile, melt butter in medium saucepan over medium heat. Add onions,
stir to coat. Cover and cook 5 minutes or until wilted. Sprinkle with
sugar. Increase heat to medium-high; cook, uncovered, 10 to 15 minutes
or until onions are golden-brown, stirring frequently and adjusting
heat as necessary. Stir in flour, cook 1 minute, stirring constantly.
Whisk in broth; bring to a boil. Reduce heat to medium; boil 8 to 10
minutes or until of desired consistency. Stir in sage, salt and pepper.
Cover and refrigerate until ready to serve. Reheat until warm; stir in
any drippings from the roasted bird or meat before serving, if desired.
Makes about 3 cups.
Source: Cooking Club magazine
JESSICA'S CHICKEN
8 slices of bacon, fully cooked (but not crisp)
4 whole chicken breasts or thighs, halved, skinned, boned
1 jar ( 2 & 1/2 oz.) dried beef, chopped
2 cans (10 oz. each) condensed cream of mushroom soup (undiluted)
1 cup sour cream
Mushrooms, sliced and sauteed (optional)
Parsley sprigs (optional)
Hot cooked rice
Wrap 1 slice bacon around each piece of chicken. Place side by side in
greased 12x8x2 inch baking dish. Sprinkle with beef. Mix soup and sour
cream; pour over chicken. Bake at 225 degrees for 3 & 1/2 hours.
Garnish with mushrooms and parsley. Serve with rice.
Makes 8 servings.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
CORN AND GREEN CHILE
RICE
This is excellent and so easy to prepare. I haven't tried freezing this
(it never lasts long enough!) but I think it might hold up pretty well.
Prep Time: 20 Min
Total Time: 55 Min
Serves: 12
INGREDIENTS:
1 cup uncooked regular long-grain white rice
2 cups water
1 cup cottage cheese
1 (11-oz.) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green
Peppers
1 (8-oz.) container sour cream
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
4 oz. (1 cup) shredded Mexican cheese blend
DIRECTIONS:
Cook rice in water as directed on package.
Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick
cooking spray. In large bowl, combine cooked rice and all remaining
ingredients except Mexican cheese blend; mix well. Pour into sprayed
casserole. Sprinkle with cheese.
Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly
heated and cheese is melted.
High Altitude (3500-6500 ft): No change.
Source: Pillsbury
APPLE SAUSAGE RING
WITH SCRAMBLED EGGS
This is a wonderful brunch entree. You will wow your guests.
Serves 6 To 8
2 lb lean bulk sausage
2 large eggs
1 1/2 cups crushed Ritz cracker crumbs
1 apple, peeled, grated
1/2 cup minced onion
1/4 cup whole milk
Combine all ingredients, mix well and press into a ring mold lined with
plastic wrap. Chill overnight. Unmold; remove plastic wrap. Place onto
rimmed baking sheet. Bake at 300° for 1 hour.
Place on serving platter and fill center with scrambled eggs; serve.
CHUNKY CHOCOLATE
COOKIES
1 package Dark Chocolate Fudge Cake Mix
2 eggs
1/2 cup butter, melted
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 (6-oz) package semi-sweet chocolate chips (about 1 cup)
1/2 cup chopped nuts
`
Place cake mix, eggs, butter, brown sugar and vanilla in large bowl.
Stir with spoon until thoroughly blended. Stir in chocolate chips and
nuts. Drop by tablespoons onto tin foil lined cookie sheet. Bake at 350
degrees for 12 minutes for chewy cookies (cookies will be puffed) or 14
for crisp cookies. Cool 2 minutes.
CROCKPOT ASIAN PORK
2-3 lbs. pork roast
1 large cooking onion, sliced
5-6 garlic cloves, minced
1 tsp pepper
6 TBSP brown sugar
1/4 cup soy sauce
3/4 cup apple juice
1 TBSP vinegar
3 TBSP Dijon mustard
3 TBSP ginger (I only used 3 tsp. ground ginger)
Ground cloves
Combine soy sauce, pepper, brown sugar, apple juice, garlic, vinegar,
mustard and ginger. Whisk together until well mixed. Layer onions on
bottom of crockpot. Place roast on top. Pour soy sauce mixture on top.
Sprinkle ground cloves on top of roast. Cook on low for 10-12 hours.
MEXICAN CASSEROLE
Servings: 8 to 10
Prep time: 10 brown meat simmer 30 min.
Cook time: 30-35 minutes
Total time: 1 hour 45 minutes
Ingredients:
1-1/2 pounds ground Round
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar hot enchilada sauce
1 cup milk
1 package corn tortillas
1 cup grated cheddar cheese
Directions:
1. Brown ground beef and onions in a skillet.
2. Add soups, enchilada sauce, milk simmer 30 minutes.
3. Line a 9x13 baking dish with corn tortillas.
4. Pour half of the beef mixture over tortillas add 1/2 cup cheese.
Make another layer: tortillas, beef mixture, cheese.
5. In a 350 degree F. oven bake 30-35 minutes.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|