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A
to Z
Recipes
February
20,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Angela and
I went to see my mom in Galveston yesterday. It was so foggy we
could barely see the Gulf from the seawall. And preparations are
underway for the big Mardi Gras celebration and could be seen
everywhere. The Islanders expect between 1/4 and 1/2 million people to
converge there for the event. Mardi Gras attendees are famous for being
downright tacky and it is not at all safe for families. Even safe
viewing of the huge Momus parade, which we used to recall with
fondness, has gone by the wayside. It would be grand, in my opinion, to
have a resurgence of family values and good times in celebrations. Aaack! I have become my mother!!!
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. (I believe we have room for two more
persons.) 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.
If you're in the mood for tasty recipes, some grins, and maybe do some
thinking, then you've come to the right place today. We've got all of
that and more. I hope you enjoy!
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
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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"It [Mardi Gras] is a thing that
could hardly exist in the practical North.... For the soul of it is the
romantic, not the funny and the grotesque. Take away the romantic
mysteries, the kings and knights and big-sounding titles, and Mardi
Gras would die, down there in the South."
~ Life
on the Mississippi 1896, by Mark Twain
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if you have a submission for the Food For Thought section of
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History and Name of
Mardi Gras
Traditionally, rich foods such as eggs, meat, oils and butter were
strictly prohibited during the 40 days of Lent. It thus became
customary to eat all that remained of these foods in the house and
enjoy one last feast on the day before the 40-day fast. One of the most
well-known names for this day, Mardi Gras (French for "Fat Tuesday"),
reflects the tradition of enjoying rich foods on this day.
Another common name for the holiday, Carnival, may also refer to this
last enjoyment of rich foods. Some believe it derives from the medieval
Latin carnem levare or carnelevarium, which means to take away or
remove meat.
The name "Shrove Tuesday" derives from the practice of "shriving," or
the confession and absolution of sin, that takes place on that
day. According to a pre-1000 AD English Ecclesiastical Institutes:
In the week
immediately before Lent
everyone shall go to his confessor and confess his deeds and the
confessor shall so shrive him as he then my hear by his deeds what he
is to do [in the way of penance].
As with many Christian holidays, the celebrations of Mardi Gras were
probably adapted in some way from pagan festivals. "It possibly has its
roots in a primitive festival honoring the beginning of the new year
and the rebirth of nature, though it is also possible that the
beginnings of carnival in Italy may be linked to the pagan Saturnalian
festival of ancient Rome."
Mardi Gras
Celebrations Around the
World
Today, the celebration of Mardi Gras/carnival has very little to do
with religion. Although found primarily in Roman Catholic regions and
based on the tradition of Shrove Tuesday, carnival is a time for
raucous celebration and merrymaking to an excess that the Church frowns
upon.
In earlier times, Rome was the place to be for the carnival, as its
celebrations were unsurpassed in splendor. The Rome Carnival played a
major role in the development of dance, theater and music. Today, the
most famous Carnival celebrations take place in New Orleans, Rio de
Janeiro and Venice, which include masked balls, elaborate costumes,
parades and many other festivities.
Carnival celebrations vary in their length and nature throughout the
world. In Munich and Bavaria, Fasching (as Carnival is called) begins
on Epiphany (January 6), but in Cologne and the Rhineland it begins on
November 11 at 11:11 AM. In France, it is celebrated only on the day
before Ash Wednesday (thus Mardi Gras, "Fat Tuesday").
The New Orleans Mardi Gras celebration begins on Epiphany and ends on
"Fat Tuesday." In many places, Carnival begins on Quinquagesima Sunday
(the Sunday before Ash Wednesday) and ends on Shrove Tuesday.
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CREAM CHEESE FILLED
KING CAKE
There are thousands
of recipes for
King Cake, the traditional cake for Mardi Gras. However, only one laced
with cream cheese tickles my fancy. This one adds a "bean" for the
lucky recipient to find. The person who finds the prize is believed to
have good luck for the coming year. They also are to provide the group
with the King Cake for next Mardi Gras. Some folks will use a
specially-purchased plastic baby doll in place of the bean. I tuck mine
into the cake after it is baked (and before icing). Here is a more
detailed explanation of the King Cake and the "prize". ~Maggie
Stemming back to the 1700's, King Cakes are the traditional celebratory
cake of Mardi Gras. Originally king cakes were served at Mardi Gras
Parties and the king cake held a bean inside instead of a plastic baby.
When served, the "lucky" person having the bean on their plate was
named the king or queen of the party, and was then responsible for
holding the next Mardi gras party which would include all the guests
present at the party where the bean was found.
2 1/4 teaspoons yeast or 1 package instant yeast
1/2 cup milk
1/4 cup butter softened (1/2 stick)
2 tablespoons sugar
1/4 teaspoon salt
1 egg, room temperature
1 teaspoon nutmeg
grated zest of one lemon (1 tablespoon)
2 1/2 cups flour
Filling:
10 oz. cream cheese
1/4 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla
Icing:
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
colored sugars (green, purple and yellow)
1. Heat milk to 105-110 degrees in a small saucepan over low heat.
Place milk in the bowl of a standing mixer, add yeast and stir to
combine. Allow milk mixture to rest for about 10 minutes or until
frothy.
2. Beat the egg in a small bowl and add to milk mixture. Then add 2 1/2
cups flour, butter, sugar, salt, nutmeg and lemon zest. With the dough
hook on low speed, mix until dough comes together. The dough will be
slightly sticky, not too wet. If the dough seems very moist you may add
up to 1/2 cup additional flour 1 tablespoon at a time. (having made my
dough twice using both amounts of flour, I found less flour worked best
as I incorporated a little extra flour when kneading it by hand).
3. Transfer dough to a lightly floured surface and knead for a few
minutes until dough is soft and smooth. Place dough in a lightly oiled
bowl and cover with a towel or plastic wrap. Allow dough to rise in a
warm and draft-free place for about an hour, or until doubled in size.
(Since it is quite a cold day today and my house is a little drafty I
turned on the oven and sat the bowl on the range).
4. Make filling by beating the cream cheese, vanilla, and sugar
together with a mixer until fluffy then set aside.
5. Lay dough on lightly floured surface, punch down and roll into a 20"
by 10" rectangle. Spread cream cheese mixture evenly on one half of the
dough, then fold other half over to cover. Pinch dough together to seal
in cream cheese. Make a ring and pinch ends together, the ring can be a
circle or oval. Place on a parchment lined cookie sheet, cover loosely
with plastic wrap and allow to rose for 45 minutes.
6. In 375 degree oven bake king cake for 20 minutes or until slightly
browned. Remove from oven and set aside to cool. I add the bean at this
point by making a small slit underneath the cake with a paring knife.
7. Mix icing ingredients together and whisk until smooth. Drizzle icing
heavily over king cake, and while still wet, sprinkle with colored
sugars.
Happy Mardi Gras!!
Recipe Source: Gourmet
Girl
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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
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Please
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Please
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Please
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See
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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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Thought For The Day
~Submitted by
Robyn, Auckland, New
Zealand
I don't want to brag or make anyone jealous or anything, but I can
still fit into the earrings I wore in high school.
Observations on
Growing Older
~Shared by Jim E.,
WA
~Your kids are becoming you...and you don't like them...but your
grandchildren are perfect!
~Going out is good.. Coming home is better!
~When people say you look "Great"... they add "for your age!"
~When you needed the discount, you paid full price. Now you get
discounts on everything... movies, hotels, flights, but you're too
tired to use them.
~You forget names.... but it's OK because other people forgot they even
knew you!!!
~The 5 pounds you wanted to lose is now 15 and you have a better chance
of losing your keys than the 15 pounds.
~You realize you're never going to be really good at anything....
especially golf.
~Your spouse is counting on you to remember things you don't remember.
~The things you used to care to do, you no longer care to do, but you
really do care that you don't care to do them anymore.
~Your spouse sleeps better on a lounge chair with the TV blaring than
he or she does in bed. It's called their "pre-sleep".
~Remember when your mother said, "Wear clean underwear in case you GET
in an accident"?
Now you bring clean underwear in case you HAVE an accident!
~You used to say, "I hope my kids GET married...
Now, "I hope they STAY married!"
~You miss the days when everything worked with just an "ON" and "OFF"
switch..
~When GOOGLE, ipod, email, modem....
were unheard of, and a mouse was something that made you climb on a
table
~You tend to use more 4 letter words ...
"what?"..."when?"... ???
~Now that you can afford expensive jewelry, it's not safe to wear it
anywhere.
~Your husband/wife has a night out with the guys or gals but is home by
9:00 P.M. Next week it will be 8:30 P.M.
~You read 100 pages into a book before you realize you've read it.
~Notice everything they sell in stores is "sleeveless"?!!!
~What used to be freckles are now liver spots.
~Everybody whispers.
~Now that your spouse has retired ...
you'd give anything if he/she would find a job!
~You have 3 sizes of clothes in your closet ...
2 of which you will never wear.
bareMinerals
now on Beauty.com!
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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)
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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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submitter?
Search A to Z Recipes Site and Newsletters:
"PEEK-A-BOO" CHERRY
CAKE
~Shared by Mary H.,
Montreal, Canada
I am making this cake tomorrow to take to a coffee house at our church,
as a donation. Coffee and desserts will be served. I
thought you would like to have the recipe, too. It is very easy
to make, and delicious!
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
1 19-ounce can cherry pie filling
2 tablespoons sugar
1/4 cup sliced, blanched almonds (slivered almonds)
Combine all ingredients except the last three in a large bowl.
Blend, then beat for 3 minutes at medium speed. Spread 3/4 of the
dough evenly in a greased and floured, 13" x 9" x 2" baking pan.
Spoon cherry pie filling on top and spread gently to cover the surface.
Drop remaining dough by small spoonfuls over cherry layer.
Sprinkle the 2 tablespoons sugar and sliced almonds over top.
Bake at 350 degrees F. for about 45 minutes, or until golden
brown. Yield: about 12 servings.
PEPPERCORN CRUSTED
SIRLOIN WITH
MUSHROOM CREAM SAUCE
~Shared by Jim H.,
Calgary, Alberta,
Canada
For the steaks you will need:
2 (1/2 pound) top sirloin steaks, about 1 inch thick
4 tablespoons freshly ground black pepper (about 1 teaspoon for each
side of the steak)
Salt
granulated garlic
1 tablespoon olive oil
1. Heat olive oil over medium-high heat.
2. Sprinkle each side of the steak lightly with kosher salt and
granulated garlic. Then sprinkle each side with about 1 teaspoon of
freshly ground black pepper. (Note: The pepper will pretty much
coat the entire side of the meat. Use more or less if you need to).
3. Place the steak in the pan and don’t touch it until it is time to
turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium
well, 8-10 minutes for well done. (Note: The secret to the perfect
crust, is to cook the meat in a medium- hot pan and NOT touch it. It
will be fine, I know you want to pick it up and look at it as its
cooking but don’t, resist all temptations. Trust me, it’s for the
best).
4. Remove the steak from the pan, set on a plate and cover. Let rest
for 10 minutes, it will continue to cook during this time. (Note: This
is a very important step because if you cut the meat too early all of
the juices will escape leaving you with a very tough piece of meat.)
While the steak is resting, prepare your mushroom cream sauce.
For the mushroom cream sauce you will need:
1 tablespoon olive oil
1 clove garlic, minced
1 cup sliced mushrooms
1 cup beef broth
1/2 cup half and half
Salt and pepper to taste
1. In the same pan that you cook the steaks in, add the olive oil,
mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes
or until mushrooms begin to soften and turn a golden color.
2. Next add beef broth, be sure to scape all the yummy bits off the
bottom. (Note: The pan will be very hot so this will create a lot of
steam, be careful).
3. Reduce the heat, add the half and half. Stir constantly as you bring
it to a boil. Cook until the sauce thickens, it should coat the back of
a spoon.
4. Spoon over the steak and serve.
See, you don’t need to go to a big fancy expensive steak house to get a
great steak. Enjoy!
Source: Lifesambrosia.com
FAMILY SPAGHETTI PIE
~Shared by Treva, NC
Prep: 25 minutes; Bake: 30 minutes; Stand: 5 minutes
Serves: 6
Tender spaghetti forms a "crust" that's filled with a kicked-up,
beef-mushroom-tomato sauce and lots of cheese in this creative
main-dish pie. What fun!
1 pound ground beef
1 cup Pace® Picante Sauce
1 cup Prego® Fresh Mushroom Italian Sauce
1/3 of a 16-ounce package spaghetti, cooked and drained (about 3 cups)
1/3 cup grated Parmesan cheese
1 egg, beaten
1 tablespoon butter, melted
1 cup ricotta cheese
4 ounces shredded mozzarella cheese (about 1 cup)
Cook the beef in a 10-inch skillet over medium-high heat until meat is
well browned, stirring frequently to break up the meat. Pour off fat.
Stir the picante sauce and pasta sauce into the skillet and cook until
it's hot and bubbling. Stir the spaghetti, Parmesan cheese, egg and
butter in a medium bowl. Spread the mixture on the bottom and up the
side of greased 10-inch pie plate. Spread the ricotta cheese in the
spaghetti shell. Top with the beef mixture. Bake at 350°F. for 30
minutes or until it's hot and bubbling. Sprinkle with the mozzarella
cheese. Let stand for 5 minutes before serving.
Cut into 6 wedges.
Source: Campbell's Kitchen
BROCCOLI RABE &
GARLIC PASTA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
12 oz. uncooked linguine
1 lb. broccoli rabe
3 garlic cloves minced
1/4 t. salt
1/4 t. pepper
1/4 t. crushed red pepper flakes
1 C. chicken broth divided
1/4 C. minced fresh parsley
1/4 C. shredded Parmesan cheese
Cook linguine according to package directions. Meanwhile trim
1/4" off the bottom of broccoli rabe stems; discard coarse outer
leaves. Rinse broccoli rabe in cold water and cut into 2" pieces,
set aside.
In a large skillet saute garlic in oil for 1 minute. Add the
broccoli rabe, salt, pepper, pepper flakes and 1/2 C. broth.
Bring to a boil.
Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is
tender. Drain linguine; add to the pan. Stir in parsley and
enough remaining broth to moisten the linguine. Sprinkle with
cheese.
BOILED PEANUTS
~Shared by Marilyn,
Canton, OH
My peanuts are boiling now. Wasn't sure about time so looked up
the recipe and wanted to share. Great grandson, 2 yrs. old, Dylan
loves boiled peanuts. When he goes to my daughter's house. first thing
he says, GOT PEANUTS? (with a big smile). She boils a batch and keep
them in the freezer, so they're 'ready to heat 'n eat. I love to
snack on peanuts instead of sweets, etc.
2 to 3 pounds fresh green peanuts
1 1/2 cups salt
Put the peanuts and salt in a large stockpot; cover completely with
water. Bring to a boil and simmer for at least 1 hour and up to 3
hours. To check whether they are done, pull 1 or 2 peanuts out of the
pot and crack them open. When they are soft, they are done. If they are
still slightly crunchy, they are not done yet, If they are not salty
enough, leave them in the salted water and turn off the heat. When they
are done, drain and serve immediately.
Serves: about 6 to 8 servings.
Peanuts are good for the heart.
http://heartdisease.about.com/cs/riskfactors/a/peanuts.htm
Source: Food
Network
TOMATOES PROVENCALE
~Shared by Johnny,
LA
Makes 4 servings
4 medium, ripe tomatoes
3 tablespoons olive oil, plus more for brushing the tomatoes
1/3 cup bread crumbs
1 flat anchovy fillet, rinsed, dried, minced
1 teaspoon minced garlic
1/3 cup grated Parmesan cheese
1/3 cup minced parsley
3 tablespoons finely chopped fresh basil leaves
Salt and black pepper
Preheat the oven to 325 degrees.
Cut off the top third of each tomato and discard. Scoop out the seeds
with a small spoon. Brush the outside of the tomatoes with olive oil.
Put the tomatoes, cut side up, on a lightly oiled shallow baking pan
and season the inside of the tomatoes with salt and pepper.
Bake the tomatoes for 20 minutes. Remove and invert them over paper
towels and let them drain for about 15 minutes.
In a small bowl, toss together the bread crumbs, anchovy, garlic,
Parmesan, parsley and basil, and salt and pepper to taste. Divide the
mixture equally among the tomatoes and stuff into the cavities.
Sprinkle the tomatoes with the 3 tablespoons of olive oil. Return the
tomatoes to the shallow baking pan and broil about 4 inches from the
heat until the topping is crisp and golden, about 2 minutes.
MOROCCAN HERB
ROASTED CHICKEN
~Shared by Linda
H., Rosharon, TX
8 servings
4 chicken leg quarters or cut-up fryer
juice of 2 lemons
4 garlic cloves, chopped
1/2 tsp. salt
1 bag rosemary seasoned red potatoes
2 tbsp light olive oil
1 container (8 oz.) whole mushrooms
1 medium sweet yellow onion, sliced
8 pimiento stuffed olives (optional)
1. Combine the chicken, lemon juice, chopped garlic, and salt in a
large zipper bag. Marinate the chicken for 1 hour.
2. Heat oven to 375 degrees F. Line a baking sheet pan with foil and
set aside.
3. Prepare the Rosemary Potatoes according to package directions and
set aside. Heat a large skillet over medium heat for 3 minutes. Add the
olive oil, mushrooms, and onion slices and stir fry for 5 minutes. Stir
in the prepared red potatoes and toss to coat.
4. Drain the chicken and arrange in the prepared baking pan. Spoon the
mushroom potato mixture over the chicken and roast on the center oven
rack for 45 minutes or until the juice runs clear when a fork is
inserted in the thickest part. Add the olives and serve immediately.
Source: My H-E-B Texas Life Magazine
BACON AND DOUBLE
CHEESEBURGER LOAF
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
INGREDIENTS:
4 slices bacon
1-1/2 pounds lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low-far mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup
PREPARATION:
Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon
over medium heat until it is limp and some of the fat is rendered, 3 to
4 minutes.
Basic meat loaf recipe:
Remove the bacon from the skillet and reserve it.
In a large mixing bowl, use your hands to gently but thoroughly mix
together the meat, bread crumbs, 1/2 cup of the cheese, onion,
mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into
a shallow 2-quart baking pan. Spread the top of the loaf with the
ketchup, then lay the bacon strips over the ketchup. Bake until the
loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the
top of the loaf with the remaining 1/2 cup cheese to melt during the
last 5 to 10 minutes of baking. Internal temperature should be 155
degrees. Let the meatloaf stand in the baking dish for 10 minutes, then
cut into squares to serve.
Yield: 6 servings
FRIED CORNMEAL MUSH
~Shared by Luanne,
FL
Does everyone remember this OLD favorite? I still make a bread pan full
now and then to eat for supper with either sausage or bacon and a fried
egg. How can you go wrong?
1 cup cornmeal
1 cup cold water
3 cups water
1 teaspoon salt
Stir cornmeal into 1 cup cold water in a bowl.
Bring 3 cups water and the salt to a boil in a large saucepan. Add
cornmeal mixture to the boiling water gradually, stirring constantly.
Cook for 5 to 10 minutes or until thickened, stirring frequently.
Pour hot mixture into lightly greased loaf pan. Cool at room
temperature and then cover and refrigerate overnight.
Cut into medium slices. Fry in butter, bacon fat, shortening, oil or
lard in skillet over medium-low heat until brown on both sides.
Serve with butter and syrup or as desired.
TROPICAL BANANAS
FOSTER
~Shared by Mary S.,
Nashville, TN
2 medium bananas
1/3 cup firmly packed brown sugar
2 tablespoons reduced-calorie margarine
1 (8-ounce) can pineapple chunks in juice, drained
1/4 teaspoon ground cinnamon
1/4 cup white rum
2 cups vanilla nonfat frozen yogurt
Peel bananas; cut each banana in half lengthwise. Cut each half into
four pieces.
Place brown sugar and margarine in a large skillet, and cook over
medium heat until margarine melts, stirring constantly. Add banana,
pineapple chunks, and cinnamon; cook just until banana is tender,
stirring and basting frequently with cooking liquid. Place rum in a
small saucepan, and cook until warm. Ignite rum with a long match, and
pour over banana mixture. Stir banana mixture gently until flame dies
down. Spoon yogurt into dessert bowls, and top with banana mixture.
Serve immediately. Yield: 4 servings.
CHUNKY CHICKEN
BROCCOLI CHEESE TOPPER
~Shared by Treva, NC
Prep: 10 minutes; Cook: 5 minutes
Serves: 4
1 can (19 ounces) Campbell's® Chunky™ Chicken Broccoli Cheese and
Potato Soup
1 cup cooked broccoli cuts
4 hot baked potatoes, split
Shredded Cheddar cheese
Heat the soup and broccoli in a 1-quart saucepan over medium heat until
the mixture is hot and bubbling, stirring occasionally. Spoon the
soup mixture over the potatoes. Sprinkle with the cheese.
Ingredient Note: To bake the potatoes, pierce the potatoes with a fork.
Microwave on HIGH for 10 minutes or bake at 400°F. for 1 hour or until
fork-tender.
Nutritional Values per Serving: Using Campbell's Chunky Chicken
Broccoli Cheese and Potato Soup: : Calories 322, Total Fat 6g,
Saturated Fat 2g, Cholesterol 8mg, Sodium 527mg, Total Carbohydrate
56g, Dietary Fiber 5g, Protein 9g, Vitamin A 18%DV, Vitamin C 89%DV,
Calcium 4%DV, Iron 6%DV
Source: Campbell's Kitchen
BLACK MAGIC CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9
inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder
and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on
medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until
toothpick inserted into center of cake comes out clean. Cool for 10
minutes, then remove from pans and finish cooling on a wire rack. Fill
and frost as desired.
MOCK PIZZA
~Shared by Marilyn,
Canton, OH
1 cup spaghetti sauce
1 1/2 cups water
2 cups mozzarella cheese, grated
1/2 cup diced onion
1 Tbsp. Italian seasoning
12 ounces wide egg noodles
4 ounces pepperoni slices
In a small bowl, combine spaghetti sauce with water; set aside.
In a larger bowl, combine cheese, onion, and Italian seasoning.
Layer in the slow cooker 1/4 of each item in the following order until
all are used: noodles, sauce, pepperoni, cheese mixture.
Cover and cook on low 3 to 4 hours.
Yield - serves 6.
CHEESY BBQ CHICKEN
~Shared by Johnny,
LA
Tastes just like Chili's Monterey Chicken!
Ingredients:
4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
shredded cheese (Cheddar or Colby jack shredded cheese blend)
Directions:
Place chicken breasts in large zip lock bag and pour enough BBQ sauce
in bag to cover the chicken. Marinate them in the fridge from about 30
minutes. Preheat oven to broil HI, with rack 4 inches from heat.
In a large oven proof skillet (I used my trusty cast iron skillet),
over medium heat, saute chicken until mostly done, about 4 minutes per
side. Pour some BBQ sauce over chicken. Place desired amount of onions*
on the chicken. Cover with cheese (how ever much you want) Place bacon
on top.
Place pan in the oven and broil until the bacon has crisped up, about 5
minutes. Or until the chicken reads 165 degrees F on a instant read
thermometer.
*Caramelize Onions
Preheat oven to 425 degrees F. Thinly slice your desired amount of
onions. Coat lightly with vegetable oil. Season with salt and pepper.
In a dutch oven or casserole dish fitted with a lid, bake for around 1
hour, or until desired color is reached Make sure you stir them every
15 minutes so they don't burn.
Servings: 4
Time: 60 Minutes Preparation Time
60 Minutes Cooking Time
BANANA BREAD
~Shared by Linda
H., Rosharon, TX
1 c. butter flavored vegetable shortening or butter
2 c. mashed banana (about 5)
2 1/2 c. sugar
4 eggs
3/4 c. buttermilk
3 c. plain flour
1 1/2 tsp. soda
Scant tsp. salt
2 tsp. vanilla flavoring
1 c. chopped nuts
Combine shortening, bananas, and sugar. Add eggs, one at a time,
beating well. Sift flour, salt, and soda. Add dry ingredients
alternately with buttermilk to batter. Mix well. Stir in nuts and
vanilla. Pour into 2 greased and floured loaf pans. Bake at 325 degrees
for 75 to 80 minutes or until pick inserted in center comes out clean.
Freezes well
SHERI'S CHOCOLATE
ECLAIR CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 10 mins
Total Time: 10 mins
Servings: 12
Ingredients:
1 lb graham crackers
3 cups milk
2 (3 ounce) packages French vanilla instant pudding or 2 (3 ounce)
packages vegetarian trench vanilla instant pudding mix
1 (9 ounce) containers Cool Whip
1 (10 ounce) cans chocolate frosting
Directions:
1 Butter the bottom of a 9x13 inch pan. Line with graham crackers in a
single layer.
2 Mix pudding and milk at medium speed for two minutes. Fold in Cool
Whip. (Note: I couldn't find a 9 ounce container or Cool Whip, so I
bought the larger size and estimated 9 ounces. Seems to work fine.).
3 Pour half the pudding mixture over crackers. Put another layer of
crackers over the pudding. Pour the rest of the pudding mix over this
layer. Top with one final layer of crackers.
4 Melt frosting in microwave (I zapped it right in the container for 1
minute, lid and label off). Pour the melted frosting over the final
layer. Refrigerate for at least 8 hours.
CAJUN STYLE BAKED
SWEET POTATO
~Shared by Vicki,
Sarasota, FL
1 1/2 teaspoons paprika
1 teaspoon brown sugar
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 large sweet potatoes
1 1/2 teaspoons olive oil
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, stir together paprika, brown sugar, black pepper,
onion powder, thyme, rosemary, garlic powder, and cayenne pepper.
Slice the sweet potatoes in half lengthwise. Brush each half with olive
oil. Rub the seasoning mix over the cut surface of each half. Place
sweet potatoes on a baking sheet, or in a shallow pan.
Bake in preheated oven until tender, or about 1 hour.
Source: All
Recipes
TINSELTOWN TOFFEE
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
1 cup sugar
1 cup butter
3 Tablespoons water
1 teaspoon vanilla extract
7 ounces Hershey Special Dark chocolate candy bar
1 cup pecans, finely chopped
TO PREPARE:
1. Line a baking sheet with foil measuring approximately 13 x 17 inches.
2. Combine sugar, butter, water and vanilla in a heavy saucepan.
Cook over low heat, stirring constantly until light brown and hard
crack stage (290 – 300 degrees on a candy thermometer.) Pour
toffee onto foil, spreading smoothly and quickly into a 6 x 12-inch
rectangle. Cool. Carefully transfer candy to waxed
paper. It breaks easily.
3. Melt half of the candy bar and spread on top of the toffee.
Sprinkle with 1/2 cup pecans, pressing into chocolate firmly.
Refrigerate until set. Melt the other half of the candy
bar. Turn toffee over and spread remaining chocolate over
surface. Sprinkle with remaining pecans, pressing into chocolate
firmly. Cool and break into pieces.
NOTE: Recipe is easily doubled and may be packaged for gifts.
YIELDS: 1-1/2 pounds
Source: "California
Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" by
Junior League of Pasadena
STRAWBERRY CAKE
~Shared by Treva, NC
Note: You can easily substitute 3 cups of your gluten free flour mix
for mine- just watch the liquid content.
1/2 cup almond meal
1 & 1/2 cups brown rice flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons strawberry Jello® mix
1 & 1/2 teaspoons xanthan gum
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla
1 cup pureed strawberries
3/4 cup milk (or until consistency of cake batter)
FROSTING:
2 packages of cream cheese, softened
1 stick of butter, softened
3 cups or more of powdered sugar
1 teaspoon vanilla
squeeze of lemon juice
Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med.
mixing bowl, whisk together the dry ingredients including the Jello® .
In your stand mixer, cream together the butter and the sugar until
light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding
the flour mixture and the strawberry mixture. Slowly pour in
milk a little at a time until the cake reaches cake batter consistency-
about 3/4 cup. Pour batter into prepared pans.
Bake cakes for 30-40 minutes or until the cake tester comes out clean.
Remove the pans from the oven and allow them to cool for 5 minutes in
the pan. Invert on to cooling rack. Cool cakes completely before icing.
DIRECTIONS FOR FROSTING:
In your stand mixer, combine cream cheese and butter until smooth. Add
vanilla. Slowly add the powdered sugar until desired consistency.
Squeeze in just a little squeeze of lemon juice.
SALAD DRESSING
CUPCAKES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
3/4 cup creamy salad dressing
1 cup white sugar
1 cup warm water
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or
use paper liners. Sift all-purpose flour, baking soda and cocoa
together and set aside.
Whip salad dressing, white sugar, water, and vanilla together until
mixed thoroughly. Add flour mixture slowly and beat at medium speed of
an electric mixer for 2 minutes. Divide batter into prepared muffin
pans.
Bake in preheated oven for 15 to 25 minutes.
SWEETHEART BROWNIE
~Shared by Marilyn,
Canton, OH
Nothing will thrill your sweetie more than this homemade heart-shaped
brownie covered in a rich 'n' creamy topping and finished with fresh
strawberries and a chocolate drizzle.
1 (19.8-ounce) package brownie mix, (prepared according to package
directions)
1 (8-ounce) package cream cheese, softened
2 Tbsp. confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
1 (16-ounce) package fresh strawberries, hulled and sliced in half
Preheat oven to 350ºF. Coat an 8-inch square baking pan and an 8-inch
round pan with cooking spray. Pour equal amounts of batter into each
pan and spread over pan bottoms. Bake 20 to 25 minutes, or until a
wooden toothpick inserted in center comes out clean; let cool
completely.
Without cutting, remove whole brownie from square pan and place
diagonally on a large platter. Without cutting, remove whole brownie
from round pan and place on cutting board. Cut circle in half and place
the halves on the platter with flat sides against the top two sides of
the diagonal, forming a heart shape.
In a large bowl, beat Together cream cheese, confectioners' sugar, and
whipped topping until smooth. With a wet table knife, spread whipped
topping mixture evenly over brownie heart then arrange strawberries
evenly over topping. Cut and serve immediately, or cover and chill
until ready to serve.
Yield: 12 servings
Garnishing Tip:
To make it extra fancy, melt some chocolate chips in the microwave and
drizzle over entire heart before slicing.
Just before serving, top each slice with an extra dollop of whipped
topping. Mmm!
CAJUN DRY-BOILED
SHRIMP
~Shared by Johnny,
LA
Serves 8-10.
10 lbs. fresh shrimp, heads-on if possible
2 tbls. seafood seasoning
1 large onion, quartered
4 ribs celery with tops, coarsely chopped
4 bay leaves
1 bunch fresh parsley stems, chopped
1/4 tsp. dried thyme
1 tbl. salad oil
2 tbls. vinegar
2 tbls. salt
2 tbls. liquid crab boil
2 tbls. cayenne, optional
1. Preheat burner to medium-high heat.
2. Rinse shrimp (with heads and shells on) and drain well. Season with
seafood seasoning. Place shrimp and the rest of the ingredients in
heavy pot. Mix well and DO NOT ADD ANY WATER. Cover tightly.
3. Place pot on preheated burner and cook 5 minutes. Stir shrimp from
bottom to top. Cover again and cook 5 more minutes. Stir again. At this
point the liquid from the shrimp should be boiling. Cook covered 2 to 5
more minutes or until shrimp turns pink and you can see space between
the shrimp and the shell. Be careful to not over cook.
4. Remove from heat and let the shrimp rest for 3 minutes in pot to
absorb seasoning.
5. Drain and save liquid to use in other recipes. “We call this
concentrated stock or ‘shrimp essence.’ ” Spread shrimp on platter and
allow to cool. If desired, serve the “shrimp essence” in small bowls
for dipping hot French bread.
Source: “The
Cooking Cajun Cooking School Cookbook: Creole and Cajun Cuisine From
the Heart of New Orleans” by Lisette Verlander and Susan Murphy
CHICKEN POT PASTA
~Shared by Linda
H., Rosharon, TX
Serves 4 to 6
1 medium onion, peeled and chopped
3 carrots, peeled and cut into 1/4 inch rounds
1/2 cup chicken broth
One ten ounce package fresh spinach leaves, rinsed
3 cups cubed cooked chicken
Salt to taste
Grinding black pepper to taste
1/2 pound cooked elbow or butterfly pasta
4 tablespoons butter
4 tablespoons flour
Two 12 ounce cans evaporated milk
1 teaspoon salt
Grinding fresh nutmeg
Put the onion and carrots in a 2 quart soup pot. Add the broth and
bring to a boil. Cover the pot and lower the heat to simmer. Cook just
until the carrots are tender. Turn off the heat and add the spinach.
Cover and let the spinach wilt down just from the heat of the pot. Add
the chicken, salt and pepper to taste and cooked pasta. Stir well.
Cover and set aside.
In a saucepan melt the butter over medium heat. Whisk in the flour and
make a smooth paste or roux. Slowly add the evaporated milk, continuing
to whisk until it thickens to the consistency of heavy cream. Add salt
to taste and a grinding of nutmeg.
Pour the sauce over the pasta mixture, combining the ingredients well.
Reheat slowly and serve directly from the pot!
Source: CioaItalia.com
WESTERN BEANS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 Pound dried navy or pinto beans
6 Cups water
1/4 Pound salt pork, diced
1 Large onion, chopped
1 garlic clove, minced
1 Large green pepper, chopped
1-1/2 Pounds chuck steak, cubed
1-1/2 Teaspoons salt
1/2 Teaspoon oregano, crumbled
1/4 Teaspoon red pepper
1/4 Teaspoon ground cumin
8 Ounces tomato sauce
Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. Brown salt pork in a large
skillet; remove with a slotted spoon to cooker; saute onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker.
Brown beef, a few pieces at a time in pan drippings; remove to cooker
with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato
sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are
tender. Yields 8 servings.
PEANUT BUTTER
MARSHMALLOW CUPS
~Shared by Barb C.,
Chula Vista, CA
1 1/2 cup peanut butter; smooth or crunchy
5 oz semisweet chocolate or 5 squares chopped
2 tablespoons butter
1 pkg marshmallows; miniatures
Line 2 muffins pans with 24 foil baking cups. Melt peanut butter,
chocolate and butter over low heat or in microwave at Medium for 2
minutes. Stir until smooth. Fold in marshmallows. Spoon into baking
cups; chill. Makes about 24 cups.
Kids love these for a rainy day treat.
CHILI CON QUESO
~Shared by Jim D.,
WA
2 lb Hot Jimmy Dean Sausage
1 lb. Ground beef
1 bottle Picante or regular chili salsa
1 can Cream mushroom soup
1 lg Velveeta cheese
Brown and Drain hamburger and remove grease.
Add in the following order:
Bottle of Picante or Regular Salsa;
1 can cream of mushroom soup
1 large block of Velveeta Cheese; cut into chunks and drop chunks into
mixture.
Place mixture in a Crock Pot; cook until all melted. Stir occasionally.
Dip may be kept warm in a crock pot for dipping.
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AVOCADO ANGEL EGGS
~Shared by Marilyn,
Canton, OH
1 dozen large hard-cooked eggs, peeled
2 ripe California avocados
1 Tbsp. lemon juice
1/4 teaspoon coarsely ground garlic powder
2 Tbsp. finely chopped shallots or green onions
2 teaspoons capers, mashed (optional)
Garnish: slivers of red, yellow or green bell pepper
Slice each egg in half lengthwise, removing egg yolk. Use egg yolks in
another recipe. Cut avocado in half and remove seed.
Peel and cube.
In a bowl, combine avocado, lemon juice and garlic, mashing to blend.
Stir in shallots or green onions and capers, if desired.
Fill each egg half with avocado mixture. Garnish with bell pepper.
Serves 24.
Nutritional information per serving: 35 calories; 2 grams protein; 1
gram carbohydrate; 3 grams fat; 1 gram dietary fiber; 0 cholesterol; 55
mg sod
Source: The California Avocado Commission
FROZEN PEANUT BUTTER
PIE
~Shared by Treva, NC
Lightly coat hands with cooking spray to press the slightly sticky
crust into the pie plate. The filling may be thin after mixing but will
harden in the freezer.
1 & 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie
sheets)
7 tablespoons sugar, divided
2 large egg whites, lightly beaten
Cooking spray
1 & 1/4 cups fat-free milk
2/3 cup reduced-fat crunchy peanut butter
1/2 teaspoon vanilla
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 tablespoons finely chopped salted, dry-roasted peanuts
1/4 cup shaved milk chocolate (about 1 ounce)
Preheat oven to 350°.
Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork
until moist. Press into bottom and up sides of a 9-inch deep-dish pie
plate coated with cooking spray. Prick crust with a fork before baking.
Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.
Combine milk and remaining 1/4 cup sugar in a heavy saucepan over
medium-low heat. Cook 2 minutes or until sugar dissolves, stirring
constantly; transfer mixture to a bowl. Add peanut butter and vanilla,
stirring with a whisk until combined. Cover and chill 30 minutes.
Place cream cheese in a large bowl, and beat with a mixer at medium
speed until light and fluffy. Add milk mixture, beating on low speed
until combined. Fold in whipped topping; pour mixture into prepared
piecrust. Freeze, uncovered, 8 hours or overnight or until hard.
Sprinkle with peanuts and shaved chocolate. Transfer pie to
refrigerator 30 minutes before slicing.
Yield: 10 servings (serving size: 1 wedge)
CALORIES 259 (30% from fat); FAT 8.7g IRON 0.6mg; CHOLESTEROL 2mg;
CALCIUM 136mg; CARBOHYDRATE 35.5g; SODIUM 249mg; PROTEIN 9.4g; FIBER
1.6g
Source: Cooking Light, AUGUST 2007
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PARTY PINEAPPLE PUNCH
~Shared by Doe,
Oliver, B.C., Canada
Makes 24 servings
2 bananas
3 c unsweetened pineapple juice 750 ml
6 oz can orange juice concentrate-178g can
3 c cold water
2 tbsp lemon juice
5 env aspartame sweetener
1 1-litre bottle diet lemon lime soda
Cut bananas into chunks & place in blender. Add 1 c of the
pineapple juice & orange juice concentrate. Blend til smooth.
Transfer to lg bowl. Add the remaining 2 c of the pineapple juice &
cold water, lemon juice, & sweetener. Stir to completely mix. Pour
into a lg metal baking pan. Place in a freezer & allow to freeze
into a slush. Scoop into a punch bowl. Pour the lemon lime soda down
the sides of the bowl. Stir gently to mix. Serve in small punch cups.
Exchange- 1 serving-2/3 fruit
Calories-1 serving- 39
Carb-1 serving-9g
Source: Diabetic
Sweet Tooth Cookbook by Mary Jane Finsand
GREEN BEANS WITH
TOASTED NUTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound green beans, stem ends trimmed
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons chopped peeled hazelnuts or walnuts
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Cook beans in a large pot of boiling salted water until just tender, 5
to 7 minutes. Drain.
Heat oil in a large nonstick skillet over low heat. Add nuts and cook,
stirring, until golden, about 1 minute. Return the reserved beans to
the pot and toss to coat. Season with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 104,
Fat: 6 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Fiber: 7
g, Sodium: 145 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The
Eating Well Diabetes Cookbook
MOM'S CHICKEN CORDON
BLEU
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 slices (2 ounces) deli ham, coarsely chopped
- 1/2 cup (2 ounces) shredded Swiss cheese
- 6 boneless, skinless chicken breast halves (about 1-1/2 pounds
total)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian bread crumbs
- 1/8 teaspoon paprika
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 6-cup muffin tin with
nonstick cooking spray.
In a small bowl, combine the ham and cheese; mix well and set aside.
Between 2 pieces of wax paper, gently pound the chicken with a mallet
or rolling pin to 1/4-inch thickness. Season the chicken breasts with
salt and pepper, then place equal amounts of the ham and cheese mixture
in the center of each and roll up tightly, tucking in the sides as you
roll.
Place the rolls seam side down in the cups of the muffin tin. Sprinkle
with bread crumbs and paprika.
Bake for 25 to 30 minutes, or until no pink remains in the chicken and
its juices run clear. Serve immediately.
Nutritional Information Per Serving (1 breast half): Calories: 189,
Fat: 6 g, Cholesterol: 82 mg, Sodium: 412 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 0 g, Protein: 30 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
LEMONY ANGEL HAIR
TOSS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 box Dreamfields Angel Hair
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 teaspoon salt
- 2 cups packed baby arugula
- 2 cups halved cherry and/or grape tomatoes, assorted colors if
possible
- 1/3 cup freshly shredded Parmesan cheese
- 1/3 cup toasted pine nuts (optional)
- Salt and pepper (optional)
DIRECTIONS
Cook pasta according to package directions. Drain; rinse in cold water
or in ice water until completely cooled and drain well.
Meanwhile, in small bowl, whisk together olive oil, lemon juice and
salt. Toss with pasta.
Add arugula, tomatoes and cheese to pasta.
Toss gently to combine. Sprinkle with pine nuts and season with salt
and pepper, if desired. Serve at room temperature or chilled.
Nutritional Information Per Serving: Calories: 262; Protein: 8g;
Sodium: 143mg; Cholesterol: 2mg; Fat: 11g; Dietary Fiber: 5g;
Digestible Carbohydrates: 7g
Note: If traditional pasta is used instead of Dreamfields in this
recipe, then there is a total of 37g carbohydrate.
Source: Dreamfields
Healthy Carb Pasta
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ORANGE-KISSED BEETS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/3 cup orange juice
2 tablespoons light brown sugar
1 tablespoon butter
1/2 teaspoon cornstarch
1/8 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (8-1/4 ounces) sliced beets, drained
2 tablespoons golden raisins
Strips of orange peel
Directions
In a saucepan over medium heat, cook and stir orange juice, brown
sugar, butter, cornstarch, ginger, salt and pepper until thick. Add the
beets and raisins; heat through. Garnish with orange peel.
Yield: 2 servings.
ASPARAGUS ALFREDO
~Shared by Maggie,
TX
Makes: 2 servings
Start to Finish: 25 minutes
Ingredients
4 ounces dried spaghetti, linguine, fettuccine or angel hair
pasta or 9-ounce refrigerated pasta
1 cup 1-inch pieces fresh asparagus
1/2 of a 10-ounce container refrigerated Alfredo sauce (1/2 cup)
1/2 teaspoon finely shredded lemon peel
Directions
1. Prepare the pasta according to package directions, adding the
asparagus the last 3 minutes of cooking; drain. Add pasta mixture to
pan. Stir in Alfredo sauce and lemon peel. Cook and stir until heated
through.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 426.3,
Total Fat (g) 20,
Saturated Fat (g) 10.7,
Monounsaturated Fat (g) .1,
Polyunsaturated Fat (g) .4,
Cholesterol (mg) 40,
Sodium (mg) 258.3,
Carbohydrate (g) 49.5,
Total Sugar (g) 5.1,
Fiber (g) 2.8,
Protein (g) 12.3,
Vitamin A (DV%) 0,
Vitamin C (DV%) 13,
Calcium (DV%) 12,
Iron (DV%) 12
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
CRISPY HERBED CHICKEN
~Shared by Maggie,
TX
1/2 cornmeal
1/4 c. flour
2 tbsps. grated parmesan cheese
1 1/2 tsps. Italian seasoning
1/2 tsp. garlic powder
salt and pepper
2 boneless, skinless, chicken breasts
1/2 c. skim milk
butter flavor-cooking spray
Heat oven to 400 degrees
Combine dry ingredients. Dip chicken into milk; coat with corn meal
mixture. Pam both sides of chicken.
Place chicken on a cookie sheet that has been sprayed with non-stick
cooking spray.
Bake 30 min. or until brown and tender.
Serves 2
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RED BEANS AND RICE
Prep Time: 20 min
Cook Time: 2 hr 30 min
Level: Intermediate
Serves: 8 servings
Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch
pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2
inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the
tasso and cook, stirring, for 1 minute. Add the onions, celery and bell
peppers to the grease in the pot. Season with the salt, pepper, and
cayenne, and cook, stirring, until the vegetables are soft, about 4
minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks,
and cook, stirring, to brown the sausage and ham hocks, about 4
minutes. Add the garlic and cook for 1 minute. Add the beans and stock
or water, stir well, and bring to a boil. Reduce the heat to medium-low
and simmer, uncovered, stirring occasionally, until the beans are
tender and starting to thicken, about 2 hours. (Should the beans become
too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4
of the beans against the side of the pot. Continue to cook until the
beans are tender and creamy, 15 to 20 minutes. Remove from the heat and
remove the bay leaves.
Serve over rice and garnish with green onions.
Source: Emeril Lagasse, 2001
KUNG PAO PORK
1 pound boneless pork loin
1 tablespoon oil
1 (1 pound) bag purchased broccoli slaw
1 red bell pepper, cut into thin strips
1/2 cup water
1/2 cup spicy Szechuan stir-fry sauce
1 tablespoon honey
Slice pork into 1/2-inch strips. Heat oil in heavy skillet or wok. Add
broccoli slaw and stir fry 2 to 3 minutes until crisp tender. Remove
from wok with slotted spoon and set aside, leaving as much oil in the
pan as you can.
Add pork to skillet or wok. Stir fry over medium high heat for about 5
minutes until browned.
Add bell pepper and water. Cover and cook for 4 minutes until pork is
tender. Add stir fry sauce, honey, and broccoli slaw. Cook and stir for
2-3 minutes until hot. Serve over cooked rice.
Serves 4.
Source: Janet K. Keeler, food editor, St. Petersburg Times
WEEKNIGHT CHICKEN
ENCHILADAS
1 can (28 ounces) enchilada sauce (mild, medium or hot)
1 tablespoon canola oil
½ cup diced onion
½ cup diced green pepper
1 jalapeno pepper, minced, optional
3½ to 4 cups shredded cooked chicken
1 heaping tablespoon chile powder
1 teaspoon ground cumin
Salt and black pepper to taste
15 to 18 corn tortillas
2½ cups shredded Mexican-style cheese or favorite shredded cheese,
divided
Fresh pico de gallo salsa (optional)
Guacamole (optional)
Preheat the oven to 350 degrees.
Pour the enchilada sauce into a medium saucepan and heat over low to
warm. In a large skillet, heat the oil over medium heat. Add the onion,
green pepper and, if using, the minced jalapeno. Add the cooked
chicken, chile powder, cumin, salt and black pepper to taste. Stir in
about ½ cup of the warm sauce and ½ cup cheese. Stir to combine. Spread
about ¼ cup of the enchilada sauce in the bottom of a 9-by-13 baking
dish.
Working with several corn tortillas at a time, place them on a plate
and microwave about 45 seconds to soften.
Spoon about 1 tablespoon of the sauce on a warmed tortilla, spreading
it around. Put about ¼ cup of the chicken mixture on the tortilla and
roll up. Place in the baking dish. Repeat with the remaining tortillas,
fitting them snugly in the baking dish.
Pour the remaining sauce over all the enchiladas and sprinkle with the
remaining 2 cups of cheese. Cover with foil and place in the oven for
15 minutes to melt the cheese and heat through.
Remove from oven and serve with the pico de gallo and guacamole, if
desired.
Makes at least 15 enchiladas; 178 calories each.
Source: Adapted from Detroit Free Press
MAID OF HONORS
1 stick soft butter
3 oz. cream cheese
1 cup flour
Mix butter and cream cheese together, and then add 1 cup of flour.
Shape into balls, put it in tiny muffin tins and form a crust by
pressing around bottom and edges.
Filling:
3/4 cup brown sugar
3/4 cup chopped nuts
1 egg
1 tsp vanilla
1 tsp melted butter
Fill cups almost to the top and bake at 350* for 20 to 30 minutes.
Yields 24
PASTA WITH ASPARAGUS
5 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained
Directions
In a skillet, cook garlic, red pepper flakes and hot pepper sauce in
oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute
until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan
cheese; mix well. Pour over hot pasta and toss to coat. Serve
immediately. Yield: 4-6 servings.
BUFFALO CHICKEN DIP
16 Servings
Prep/Total Time: 30 min.
Ingredients
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips
Directions
Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer
with chicken, buffalo wing sauce and ranch dressing. Sprinkle with
cheese.
Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.
Serve warm with tortilla chips. Yield: about 2 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 156 calories, 13 g
fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g
carbohydrate, trace fiber, 7 g protein.
Source: Taste of Home, December/January 2007, p17
WINTER WHITE
RASPBERRY JAM CAKE
1 package Pillsbury moist supreme white cake
2 teaspoons almond extract
1/3 cup whipping cream
1 can Pillsbury creamy supreme vanilla frosting
1 teaspoon almond extract
1/3 cup seedless raspberry preserves
Prepare cake mix according to package directions with the addition of 2
tsp almond extract. Bake in 2 (8-inch) round greased and floured cake
pans.
In a small bowl, beat whipping cream until soft peaks form. Add can of
vanilla frosting and 1 tsp almond extract. Beat until light and fluffy.
Place one baked cake layer top side down on plate; spread 3/4 cup
frosting over top. Place second layer top side up on first layer.
Spread remaining frosting over sides of cake bringing frosting just
over the top edge. Top with seedless raspberry preserves. Garnish with
fresh raspberries. Store in refrigerator.
Per Serving (excluding unknown items): 292 Calories; 30g Fat (94.5%
calories from fat); 2g Protein; 2g Carbohydrate; 0g Dietary Fiber;
109mg Cholesterol; 30mg Sodium. Exchanges: 0 Non-Fat Milk; 6 Fat.
Source: "Pillsbury"
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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