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A
to Z
Recipes
February
23,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. We've
been in the mid-to-upper 70's here in my part of Texas. Humidity has
been about as high as the temps. And guess what I discovered as I
opened my front door yesterday? Mosquitoes!
Yuck! Winter is officially over and the heat is on. It was good while
it lasted, though. For those of you still experiencing the cooler
temps, don't hate me for being jealous.
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.
Except for my 'regulars', we are pretty much down and out in the recipe
department.
We truly need readers to consider sharing some recipes for posting. We
will survive without you but -- it won't be as much fun! You can use
this handy link to send some along right now: A to Z Recipes Inbox.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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One
man with courage is a majority.
~ Thomas Jefferson
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Prayer for World Peace
Lord, we pray for the power to be gentle;
the strength to be forgiving;
the patience to be understanding;
and the endurance to accept the consequences
of holding to what we believe to be right.
May we put our trust in the power of good to overcome evil
and the power of love to overcome hatred.
We pray for the vision to see and the faith to believe
in a world emancipated from violence,
a new world where fear shall no longer lead men to commit injustice,
nor selfishness make them bring suffering to others.
Help us to devote our whole life and thought and energy
to the task of making peace,
praying always for the inspiration and the power
to fulfill the destiny for which we and all men were created.
Amen.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Spice Up Your Condiments
When you’re nearly to the bottom of the jar, think twice before you
toss out a condiment—with the addition of an unexpected spice or sauce
you likely have on hand, you can create bold new dips, sandwich spreads
and more.
Mayonnaise
Add pesto: Blend 2 tablespoons of pesto into a cup of mayonnaise for
delicious, Italian-style flavor. It’s yummy on your average turkey
sandwich, or as a spread for a tomato and mozzarella panini.
Add lemon juice & sea salt: Create bright, clean flavor when you
squeeze a quarter of a lemon into a cup of mayo, plus a dash of sea
salt. We love it on white fish, or as a dip for homemade French fries!
Tip: To prevent the
citrus seeds from
falling into your mixture, hold your lemon skin-side down as you
squeeze.
Add garlic: Spice up your next cookout by serving garlic mayonnaise
alongside your burgers and grilled chicken sandwiches in an
old-fashioned squirt bottle. A teaspoon of minced garlic is all you
need for 1 cup of mayonnaise.
Ketchup
Add curry: It’s a strong, savory herb, so use it sparingly—just a pinch
will add exotic layers of flavor to 1 cup of tomato ketchup.
Add barbecue sauce: Combine two classics and create a new condiment
favorite! Whether you have a cup left or an entire bottle, mix ketchup
with equal parts barbecue sauce and enjoy.
Mustard
Add rosemary: Like mustard, rosemary has a slightly bitter, aromatic
quality, making the two perfect mates. For a gourmet sandwich spread,
add 1 teaspoon chopped rosemary to 1/2 cup of Dijon mustard.
Tip: Don’t bother
plucking each
rosemary sprig off its stem—instead, gently pinch your fingers and pull
backwards down the steam to easily remove them.
Add applesauce: For Dijon or coarse-grain mustard, try mixing in a few
spoonfuls of cinnamon applesauce. The unlikely ingredients combine to
create a sweet, tangy sauce that’s delicious on pork and chicken.
Butter
Add berries: With a bit of butter and a few leftover berries, you can
make something truly special. Drop a few berries into softened butter,
then mash together. We love blueberry butter on a whole grain bagel or
blackberry butter on toast.
Add honey: A few drops of honey can give butter a whole new
attitude—experience something heavenly when you melt it on just-baked
bread.
Sour Cream
Add cilantro: This fresh, leafy herb has bold, distinct flavor, so
sprinkle just 1/2 teaspoon of chopped cilantro into a cup of sour cream
to instantly dress up fajitas or a taco salad.
Add chipotle peppers: Look for canned chipotle peppers in adobo sauce
at your local grocery—they have spicy, smoky flavor, so finely chop the
peppers, then add 1/8 teaspoon to a cup of sour cream. Yum!
Source: Home
Made Simple
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Heart-Healthy
Recipes"
This month's theme
topic is "Heart-Healthy Recipes".
Let's celebrate American Heart Month with fresh-tasting recipes low in
sodium, saturated fat, and cholesterol. As attractive as a trim
waistline and great abs are, a gorgeous heart is more crucial than
outer appearance. And we all know that eating better and making wiser
dietary decisions will keep that ticker looking good! Share in this
Monthly Theme topic by sharing recipes that are good for your heart.
Even your favorite recipe that you made healthier by changing up some
of the ingredients would be perfect for sharing. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Heart-Healthy Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of March. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Heart-Healthy
Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Heart-Healthy
Recipes" has a deadline of
February 28, 2011,
and will be posted on March 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Heart-Healthy
Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Publisher's expenses thereto. You may donate through PayPal, or other
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To
make donations using other methods, go here.
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Religious Light Bulb
Jokes
How many Charismatics does it take to change a light bulb? One, since
his/her hands are in the air anyway.
How many Calvinists does it take to change a light bulb? None. God has
predestined when the lights will be on.
How many Brethren does it take to change a light bulb? CHANGE?!!!
How many Pentecostals does it take to change a light bulb? 10, one to
change it and 9 others to pray against the spirit of darkness.
How many TV evangelists does it take to change a light bulb? One. But
for the message of hope to continue to go forth, send in your donation
today.
How many Roman Catholics does it take to change a light bulb? None:
Candles only.
How many Amish does it take to change a light bulb? What's a light bulb?
How many Polygamous Mormons does it take to change a light bulb? Five.
One man to change the bulb, and four wives to tell him how to do it.
How many Jehovah's Witnesses does it take to change a light bulb?
Three. One to screw in the bulb, and two to knock on your door and ask
you if you've seen the light!
How many Unitarians does it take to change a light bulb? We choose not
to make a statement either in favor of or against the need for a light
bulb. However, in your own journey you have found that light bulbs work
for you, that is fine. You are invited to write a poem or compose a
modern dance about your light bulb for the next Sunday service, in
which we will explore a number of light bulb traditions, including
incandescent, fluorescent, three-way, long-life and tinted, all of
which are equally valid paths to luminescence.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
TROPICAL DROP CANDY
~Shared by Barb C.,
Chula Vista, CA
12 oz pkg (2 cups) semi-sweet chocolate chips
3/4 cup shredded coconut
1/2 cup chopped macadamia nuts
1/2 cup chopped banana chips or dried pineapple
Line cookie sheet with waxed paper. Melt chocolate chips in medium
saucepan over low heat, stirring constantly. Stir in remaining
ingredients; blend well. Drop by teaspoonfuls onto waxed paper-lined
cookie sheet. Refrigerate until set, about 30 minutes. Store in
airtight container.
Makes 24 candies
PORCUPINE MEATBALLS
~Shared by Luanne,
FL
1½ lbs. ground beef, I use 90 to 95% fat free beef
½ cup uncooked regular rice
2/3 cup milk
1 tablespoon instant minced onion, I use 1 medium onion, chopped finely
1½ teaspoon salt, I use less than that
1/2 teaspoon pepper
1 10½ oz., can condensed tomato soup
3/4 cup water
Combine beef, rice, milk, onion, salt and pepper. Drop rounded
tablespoonfuls of mixture into shallow baking pan, 13x9x2". Combine
soup and water. Pour over meat. Cover pan tightly with foil. Bake at
3507 for 1 hour.
Makes 6 to 8 servings
*** I like using the Tomato Bisque soup with this. Actually you could
use any soup you would chose.
FIVE-SPICE POWDER
~Shared by Jim D.,
WA
This is a traditional Chinese seasoning combination using American wild
ginger.
MAKES 2/3 CUP
2 tablespoons cinnamon stick pieces
2 tablespoons ground dried wild ginger or regular ginger
2 tablespoons star anise
2 tablespoons fennel seeds
2 tablespoons cloves
1/4 teaspoon black peppercorns
Grind all the ingredients into a powder using a spice grinder.
Store Five-Spice Powder in a tightly covered jar.
Source: The
Wild Vegetarian Cookbook by Steve Brill
CHICKEN NUGGETS
(with Broccoli or Spinach or Sweet Potato or Beet)
~Shared by Linda
H., Rosharon, TX
I don't know any kid who doesn't like chicken nuggets. Just don't tell
them what's hidden inside!
1 cup whole-wheat, white or panko (Japanese) breadcrumbs
1/2 cup flaxseed meal
1 Tbsp. grated Parmesan
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet puree
1 large egg, lightly beaten
1 lb. boneless, skinless chicken breast or chicken tenders, rinsed,
dried and cut into small chunks
1/2 tsp. salt
Nonstick cooking spray
1 Tbsp. olive oil
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika,
garlic and onion powder on the paper or foil and mix well with your
fingers.
In a shallow bowl, mix the vegetable puree and egg with a fork and set
the bowl next to the breadcrumb mixture.
Sprinkle the chicken chunks with the salt. Dip the chunks into the egg
mixture and then toss them in the breadcrumbs until completely coated.
Coat a large nonstick skillet with cooking spray and set over
medium-high heat. When the skillet is hot, add the oil. Place the
chicken nuggets in the skillet in a single layer, being careful not to
crowd the pan, and cook until crisp and golden on one side, 3 to 4
minutes. Then turn and cook until the chicken is cooked through, golden
brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece
to check that it's cooked through.) Serve warm.
Source: Created by Jessica Seinfeld from the book Deceptively
Delicious
JALAPENO CHEESE CORN
BREAD
~Shared by Johnny,
LA
This bread is studded with plenty of goodies: whole pieces of corn,
bits of jalapeño pepper and melted Monterey Jack cheese throughout.
Cooking Time: 20 mins
Servings: 9
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños
PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.
COMBINE corn meal, flour, sugar, baking powder and salt in large bowl.
Combine milk, eggs and oil in medium bowl. Add to corn meal mixture;
stir just until combined. Stir in cheese, corn and jalapeños. Pour
batter into prepared pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool in pan on wire rack. Serve warm.
Calories: 280 Calories from Fat: 110 Total Fat: 12 g
Saturated Fat: 4 g Cholesterol: 65 mg Sodium: 480 mg
Carbohydrates: 37 g Dietary Fiber: 2 g Sugars: 10 g
Protein: 9 g
CHOCOLATE-MACADAMIA
NUT CLUSTERS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup butter or margarine
1 cup sugar
2 large eggs
1 1/2 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cup unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut
In a heatproof bowl set over (but not touching) barely simmering water
in a pan, stir bittersweet chocolate and 1/4 cup butter often until
mixture is melted and smooth.
In a large bowl, with a mixer on high speed, beat sugar, eggs, and
vanilla until smooth. Add chocolate mixture and beat until well
blended. Stir in flour and baking powder, then beat just until
moistened. Stir in macadamia nuts, chocolate chips, and coconut. Drop
dough in 1-tablespoon portions about 2 inches apart on buttered 12- by
15-inch baking sheets.
Bake cookies in a 350° regular or convection oven just until firm on
the edges but still soft when pressed in the middle, 8 to 10 minutes;
if baking two sheets at once in one oven, switch their positions
halfway through baking. Let cookies cool on sheets for 5 minutes, then
use a wide spatula to transfer to racks to cool completely.
CORN SALSA
~Shared by Marilyn,
Canton, OH
Make with corn, tomatoes, cilantro, and avocado. Not only does it work
well for salmon, it’s great for chicken or pork.
1 can corn kernels, drained
1 medium tomato, diced
1 small avocado, diced
2 thick slices sweet onion (Vidalia or Walla Walla), finely chopped
1/2 garlic clove, crushed
1 Tbsp. vinegar
1 Tbsp. olive oil
1/2 cup chopped fresh cilantro
salt and pepper to taste
Mix all the ingredients together in a medium bowl. Refrigerate for at
least 1/2 hour.
ARTICHOKE, CHICKEN
AND OLIVES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1-1/2 Pounds boneless skinless chicken breast halves and or thighs
2 Cups sliced fresh mushrooms
1 Can diced tomatoes - (14 1/2 oz)
1 Package frozen artichokes - (8- or 9- oz)
1 Cup chicken broth
1 Medium onion, chopped
1/2 Cup sliced pitted ripe olives (or 1/4 cup capers, drained)
1/4 Cup dry white wine or chicken broth
3 Tablespoons quick-cooking tapioca
2 Teaspoons curry powder - (to 3)
3/4 Teaspoon dried thyme, crushed
1/4 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
4 Cups hot cooked couscous
Rinse chicken; set aside. In a 3 1/2- or 4-quart crockery cooker
combine the mushrooms, un drained tomatoes, frozen artichoke hearts,
chicken broth, onion, olives or capers, and wine or broth. Stir in
tapioca, curry powder, thyme, salt, and pepper. Add chicken; spoon some
of the tomato mixture over chicken. Cover; cook on LOW heat setting for
7 to 8 hours or on HIGH heat setting for 3 1/2 to 4 hours. Serve with
hot cooked couscous. This recipe yields 6 servings.
Per serving: 345 calories; 6 g total fat (1 g saturated fat); 60 mg
cholesterol; 531 mg sodium; 43 g carbohydrate; 9 g fiber; 30 g protein.
BUMPY PEANUT BUTTER
BALLS
(A no-bake recipe!)
~Shared by Treva, NC
This protein-rich snack is sure to please any peanut butter lover.
Yield: 4 servings
1/4 cup crunchy peanut butter
2 tbsp. liquid honey
2 tbsp. skim milk powder
1/3 cup graham cracker crumbs
2 tbsp. medium sweetened coconut
1. Put first 3 ingredients into bowl. Stir. Add graham cracker crumbs.
Mix well. Divide peanut butter mixture into 4 equal portions. Roll
portions between your hands to make balls.
2. Spread coconut on plate. Roll balls in coconut until coated.
1 serving: 365 Calories; 18.9 g Total Fat (8.5 g Mono, 5.3 g Poly, 4.2
g Sat); 1 mg Cholesterol; 41 g Carbohydrate; 3 g Fiber; 12 g Protein;
292 mg Sodium
COQUILLES SAUTEES
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
11 Tablespoons butter
5 garlic cloves, crushed
2 Tablespoons chopped green onions
6 ounces fresh mushrooms, sliced
1 Tablespoon chopped parsley
1 teaspoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Worcestershire sauce
1 pound scallops
1 Tablespoon white wine
Paprika
TO PREPARE:
Preheat oven to 450 degrees. Saute garlic and onions in
butter. Add mushrooms, parsley, salt, pepper, and Worcestershire
sauce. Cook slowly until mushrooms are tender. Add scallops
and wine. Increase heat to high about two to three minutes to
reduce any liquid from scallops. Do not overcook. Spoon
mixture into individual serving dishes and sprinkle with paprika.
Bake until butter bubbles and turns brown. Serve immediately.
SERVINGS: 4
Source: "Atlanta
Cooknotes" by The Junior League of Atlanta
WATERMELON GAZPACHO
~Shared by Jim D.,
WA
Makes 6 servings, generous 1 cup each
Ingredients
8 cups finely diced seedless watermelon (about 6 pounds with the rind)
(see Tip)
1 medium cucumber, peeled, seeded and finely diced
½ red bell pepper, finely diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
Instructions
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar,
shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a
blender or food processor to the desired smoothness; transfer to
another large bowl. Puree another 3 cups and add to the bowl. Stir in
the remaining diced mixture. Serve at room temperature or chilled.
Cover and refrigerate for up to 1 day.
Tip: Melon selection & storage: Look for symmetrical unblemished
melons, without flat sides, that have a creamy yellow spot on the
bottom indicating ripeness. At 92% water, this fruit should feel heavy
when you heft it. Precut melon flesh should be dense, firm and appear
moist. Store in the refrigerator for up to a week or keep in a cool,
dark spot. Cover the cut surface of melon with plastic wrap and
refrigerate.
Nutrition Information
Per serving: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg
cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 296 mg sodium.
Nutrition bonus: Vitamin C (110% daily value), Vitamin A (45% dv).
1/2 Carbohydrate Serving
PECAN MERINGUE RITZ
CRACKER PIE
~Shared by Linda
H., Rosharon, TX
3 egg whites (whip as for meringue)
1 c. pecans (chopped coarsely)
1/2 c. sugar
20 Ritz crackers
1/2 tsp. vanilla
Beat whites of 3 eggs as for meringues, add 1/2 cup sugar and 1
teaspoon vanilla. Beat until holds a peak.
Crumble 20 Ritz crackers with one cup pecans. Fold into egg
whites. Spoon into greased pie pan.
Bake at 350 degrees for 35 minutes. Top with whipped cream or
Cool Whip or ice cream.
A & P SPANISH
BAR CAKE
~Shared by Johnny,
LA
4 cups water
2 cups raisins
1 cup shortening
2 cups sugar
2 tsp. baking soda
4 cups flour
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. salt
1 cup walnuts, chopped (optional)
2 eggs, beaten
Add water to raisins and simmer for 10 minutes. Add shortening and
allow to cool. Sift together spices and flour, salt, sugar and baking
soda. Add cooled raisin mixture and blend well.
Add beaten eggs and nuts and stir well. Place into 9X13 greased and
floured pan in a preheated 350 degree oven for 35 min, or until tester
comes out clean. It can also be baked in a jelly-roll pan for 25 min.
Frost when cool.
FROSTING:
1/3cup shortening
3 cups powdered sugar
3 TBS. milk or cream
1-1/2 tsp. vanilla
Beat until smooth and creamy.
ALMOND RHUBARB
COFFEE CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round
pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla together until
smooth. Combine flour, salt and baking soda; add to sugar mixture
alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup
almonds. Pour into prepared pans.
In a small bowl, combine white sugar and butter or margarine. Stir in
1/4 cup almonds. Sprinkle topping over batter.
Bake for 30 to 35 minutes, or until the cake tests done.
MAGIC VANILLA ICE
CREAM
~Shared by Marilyn,
Canton, OH
Homemade ice cream has many more advantages than drawbacks, but one
downside is a big one: To make your own ice cream, you need a bulky,
hard-to-store, kitchen-cluttering ice-cream machine. Or do you?
1/2 cup sweetened condensed milk
1 ounce white chocolate chips (see note below)
1 Tbsp. vanilla extract Pinch salt
1/4 cup sour cream
1 1/4 cups cold heavy cream
MAKE BASE
Microwave sweetened condensed milk and white chocolate in large bowl
until chocolate melts, stirring halfway, about 30 seconds. Let cool.
Stir in vanilla, salt, and sour cream.
WHIP CREAM
With electric mixer on medium-high speed, whip heavy cream to soft
peaks, about 2 minutes. Whisk one-third of whipped cream into white
chocolate mixture. Fold remaining whipped cream into white chocolate
mixture until incorporated.
FREEZE
Place in airtight container and freeze until firm, at least 6 hours or
up to 2 weeks. Serve. Yield - Makes 1 quart
Note: Shop carefully: White chocolate varies greatly in quality. We
like Guittard Choc-O-Lait Chips or Ghirardelli Classic White Chips. If
you use a bar instead of chips, chop it fine before melting it in step
1. AND if you plan to store ice cream for more than a few
days, place plastic wrap directly on its surface before you freeze it.
CHICKEN CAESAR SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups cooked chicken strips
2 anchovy fillets, finely chopped, optional
1/2 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 large bunch romaine lettuce, torn
1 small red onion, sliced into rings
1 carrot, julienned
In a large bowl, combine the first eight ingredients. Just before
serving, stir in lettuce, onion and carrot; toss to coat.
Makes 4 servings.
SLOW COOKER CABBAGE
AND BEEF CASSEROLE
~Shared by Treva, NC
2 pounds lean ground beef
1 small head cabbage, shredded
1/4 cup chopped onion
1 (16 oz.) can tomatoes
1/3 cup beef broth or tomato juice
dash each salt, garlic powder, thyme, red pepper and, oregano
Brown ground beef to remove excess fat. Shred cabbage and chop onion.
Put broth or other liquid to cover bottom of slow cooker. Layer
cabbage,onion, herbs and spices, meat, and garlic salt.
Repeat layers ending with beef. Top with tomatoes, undrained and a
sprinkling of oregano. Cook on high for 1 hr. Stir all together.
Cook on low heat until ready to eat, 8-10 hrs.
Makes 6 to 8 servings.
BEER CUPCAKES
~Shared by Jim H.,
Calgary, Alberta,
Canada
Cake:
1 cup Guinness
1 stick, plus 1 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tb vanilla extract
2 cups flour
2 1/2 tsp baking soda
Glaze*:
8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk
Preheat oven to 350; butter a muffin tin. Combine the Guinness and the
butter, chopped into 1-inch chunks, in a large sauce pan, and heat to
melt the butter. Remove from heat, and whisk in the cocoa and sugar. In
a bowl, whisk the sour cream with the eggs and vanilla, then add to the
beer mixture. Sift together the flour and baking soda, and fold into
the batter. Pour into muffin molds and bake for 25 minutes, or until
inserted cake tester comes out clean. Let stand 10 minutes, remove from
muffin tin, and cool completely on a rack. Using a mixer, whip cream
cheese until smooth, sift in sugar, and beat. Add milk, and beat until
smooth. Spread glaze over cooled cupcakes.
*To create a thinner glaze, use a tablespoon or two more milk; for a
topping more akin to icing, use less milk, and perhaps more sugar. In
either case, add a little sugar or milk at a time, mix, and check for
desired consistency.
Source: Bigcitylittlekitchen.com
HILLBILLY CASSEROLE
~Shared by Jim D.,
WA
1-lb ground beef (chicken, turkey)
1 green pepper, cut up
1 onion, cut up
2 cups macaroni
1 can creamed corn
1/2 cup shredded Cheddar cheese
1 can tomato soup
Boil macaroni. Fry meat, onions and green peppers; add other
ingredients.
Mix all together, and put in casserole dish.
Bake, covered, for 1 hour at 350.
GUACAMOLE AND BACON
CANAPES
~Shared by Linda
H., Rosharon, TX
Yield: 36 Servings
1 ripe avocado, peeled and seeded
1/2 small ripe tomato, chopped
3 tablespoons minced scallions (white parts only)
1 tablespoon minced fresh coriander (cilantro) leaves
1 small chili pepper, minced
1 tablespoon fresh lime juice
Salt and ground black pepper to taste
8 slices lean slab bacon
12 thin slices pumpernickel bread, crusts removed
Softened butter for spreading
In a bowl, mash the avocado with a wooden spoon till lumpy, add the
tomato, scallions, coriander, chili pepper, lime juice, and salt and
pepper, and mix till well blended. Cover the guacamole with plastic
wrap and chill briefly.
In a large skillet, fry the bacon over moderate heat till crisp, drain
on paper towels, and crumble. Add the bacon to the guacamole and stir
until well blended.
Lightly butter the bread slices, spread the guacamole equally on the
slices, and cut into thirds.
Source: iVillage.com
SLOW COOKER CHILI
BEEF STEW
~Shared by Johnny,
LA
Mmm! Beef stew with a little heat from chilies, chili powder and cumin.
Prep Time: 10 min
Total Time: 9 hours 10 min
Makes: 6 servings
1 1/2 lb beef stew meat
4 medium potatoes, cut into 1-inch pieces
1 medium onion, coarsely chopped (3/4 cup)
3 cans (14.5 oz each) diced tomatoes with zesty mild green chilies,
undrained
1 3/4 cups Progresso® beef flavored broth (from 32-oz carton) (Or Your
Brand)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
1/8 teaspoon pepper
1. In 3 1/2- to 4-quart slow cooker, mix all ingredients.
2. Cover; cook on Low heat setting 9 to 10 hours.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If diced tomatoes with zesty mild green chilies are not available, use
plain diced tomatoes and add a 4.5-ounce can of Old El Paso® chopped
green chiles.
Serve-With
Serve warm corn muffins with butter and honey along with this hearty
chili.
Special Touch
Garnish chili with sour cream, shredded Cheddar cheese and fresh
cilantro.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 130); Total Fat 14g
(Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 65mg; Sodium 1130mg;
Total Carbohydrate 37g (Dietary Fiber 7g, Sugars 11g); Protein 28g
Percent Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 10%; Iron
35% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 2 1/2
Medium-Fat Meat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
EASY PHILLY OREO
CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees F. Place 16 of the cookies in resealable
plastic bag. Flatten bag to remove excess air, then seal bag. Finely
crush cookies by rolling a rolling pin across the bag. Place in bowl.
Add butter; mix well. Press firmly onto bottom of 9-inch springform
pan.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer
on medium speed until well blended. Add eggs, 1 at a time, beating just
until blended after each addition. Chop or crush remaining 8 cookies.
Gently stir half of the chopped cookies into cream cheese batter. Pour
over prepared crust; sprinkle with the remaining chopped cookies.
Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours
or overnight. Cut into 12 pieces. Store leftover cheesecake in
refrigerator.
HAWAIIAN PIE
~Shared by Marilyn,
Canton, OH
1 (14-oz) can sweetened condensed milk
1 (12-oz) container frozen whipped topping, thawed
1 (20-oz) can crushed pineapple, drained
2 Tbsp. lemon juice
1/2 cup mashed ripe banana (about 1 large banana)
1 large orange, peeled and sectioned
1/2 cup sweetened flaked coconut
1/2 cup chopped walnuts, toasted
1/2 cup maraschino cherries
2 (9-inch) ready-made graham cracker crusts
Garnishes: chopped pineapple, maraschino cherries, chopped walnuts,
whipped topping, toasted coconut, fresh mint sprigs
Stir together condensed milk and whipped topping. Fold in next 7
ingredients. Pour evenly into graham cracker crusts.
Cover and freeze 12 hours or until firm. Remove from freezer, and let
stand 10 minutes before serving. Garnish, if desired.
Yield 2 pies ~ Serves 16
PASTA SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
8 ounces uncooked spiral pasta
1/2 teaspoon cornstarch
1/3 cup water
1/4 cup Parmesan cheese
1/4 cup red wine vinegar or cider vinegar
2 tablespoons olive or canola oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups halved cherry tomatoes
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1/2 cup sliced green onions
1/2 cup sliced pepperoni (about 1-1/2 ounces)
Cook pasta according to package directions. In a small saucepan,
combine cornstarch and water until smooth. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Remove from the heat; stir in
the Parmesan cheese, vinegar, oil, oregano, salt, garlic powder and
pepper; mix well. Drain pasta; rinse in cold water
In a large bowl, combine the remaining ingredients. Add pasta and
dressing; toss to coat. Cover and refrigerate for at least 1 hour
before serving.
Makes 7 servings.
BLUEBERRY OATMEAL
BREAKFAST CAKE
~Shared by Treva, NC
1 & 1/3 cups (325 ml) all-purpose flour
3/4 cups (180 ml) quick-cooking oats
1/3 cup (75 ml) sugar
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
3/4 cup (175 ml) milk
1/4 cup (60 ml) vegetable oil
1 egg
1 cup frozen blueberries
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch round
baking pan; set aside. In a medium mixing bowl, combine flour, oats,
sugar, baking powder and salt.
In a 1-cup measure, stir milk, oil and egg; pour all at once into flour
mixture. Stir just until moistened (batter will be lumpy). Fold in
blueberries; spoon batter into prepared pan. Bake until cake is golden
and pulls away from sides of pan, about 20 to 25 minutes. Cool on a
rack, 5 to 10 minutes. Serve warm.
Serves 8.
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LOW-FAT MARINATED POTATO SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
5 medium (about 1 1/2 lb) red-skinned potatoes, cut into 1/2-inch cubes
3 Tbsp. fat-free, low-sodium or regular chicken broth
2 Tbsp. olive oil
1 1/2 Tbsp. plus 1 tsp. balsamic vinegar
1 large celery stalk, thinly sliced
3 Tbsp. chopped red onion or other sweet onion
1 1/2 tsp. Dijon-style mustard
3/4 tsp. basil
3/4 tsp. dried thyme leaves
1/4 tsp. salt, or to taste (optional)
2 to 3 drops hot pepper sauce
Combine the potatoes and enough water to cover in a large saucepan.
Cover the pot and bring to a boil over high heat. Reduce the heat
and simmer 6 to 11 minutes, until the potatoes are tender but not soft
when pierced with a fork. Cool under cold running water. Drain well in
a colander. While the potatoes are cooking, in a large bowl or serving
dish, combine the broth, oil, and vinegar. Stir to mix. Add
the celery, onion, mustard, basil, thyme, salt (if desired), and hot
pepper sauce. Stir to mix well. To assemble the salad, add the
potatoes, carefully stirring with a large spoon to coat them with the
dressing mixture. Be careful not to break up the potatoes. Cover
and refrigerate several hours, stirring occasionally, to allow flavors
to blend. Leftover salad will keep for 3 to 4 days in the refrigerator.
SALMON CAKES WITH
CREAMY TOMATO SAUCE
~Shared by Treva, NC
A heavenly combination of salmon, dill, and capers, all in a juicy
burger.
If you want to give your heart a break, give those fatty beef burgers a
rest and try these thick, juicy salmon “burgers” for a change.
Prep time 15 min.; Cook time 15 min.
Serves 4
1/4 cup sun-dried tomatoes (not oil-packed)
4 garlic cloves, peeled
1/3 cup plain fat-free yogurt
1/2 teaspoon hot red pepper sauce
1 large baking potato (10 ounces), thinly sliced
1 can (14 3/4 ounces) pink salmon, drained
2 tablespoons plus 1/2 cup plain dried bread crumbs
1/2 cup minced fresh dill
1 tablespoon capers, rinsed and drained
1/2 teaspoon salt
1 tablespoon olive oil
1. Cook sun-dried tomatoes and 2 garlic cloves in small pot of boiling
water for 3 minutes. Drain, reserving 1/3 cup cooking liquid. Transfer
tomatoes and garlic to mini food processor. Add reserved cooking
liquid, yogurt, and hot pepper sauce, and puree until smooth.
2. Meanwhile, cook potato and remaining 2 garlic cloves in medium pot
of boiling water until tender, about 7 minutes. Drain and transfer to
large bowl. With potato masher, mash potato and garlic.
3. Stir in salmon, 2 tablespoons bread crumbs, dill, capers, and salt.
Shape salmon mixture into 8 cakes.
4. Heat oil in large nonstick skillet over medium heat. Dredge salmon
cakes in remaining 1/2 cup bread crumbs. Add to skillet and sauté until
golden brown and heated through, about 3 minutes per side. Serve with
tomato sauce.
Health Hint
Why is canned salmon so healthy? For one thing, salmon in general is
rich with omega-3 fatty acids highly nutritious oils that help lower
blood cholesterol levels. But canned salmon also contains a fair amount
of calcium, which helps lower blood pressure. The calcium comes from
the salmon bones, which are softened and made edible in the canning
process.
Living Smart for a Healthy Heart
Eat fatty fish, recommends the American Heart Association. A study
found that older adults who eat fatty fish such as tuna, salmon, and
mackerel at least once a week greatly lower their risk of dying from a
heart attack. The average age of people studied was 71, which suggests
it's never too late to start eating better. As shown in previous
studies of middle-age adults, eating fatty fish increases your blood
levels of omega-3 fatty acids, known to protect against heart attack.
Leaner fish, such as cod and flounder, although healthy, don't provide
these same fatty acids.
Per serving: 263 calories / 34% from fat; 2 g saturated fat, 10 g
total fat; 41 mg cholesterol; 863 mg sodium; 29 g total
carbohydrate; 2 g dietary fiber; 17 g protein
Source: Cooking
Smart for a Healthy Heart
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DOUBLE RASPBERRY COOLER
~Shared by Doe,
Oliver, B.C., Canada
Makes 4 servings
1 1/2 c cracked ice
1 1/2 c fresh or frozen unsweetened raspberries
4 thin slices lemon
6 tbsp raspberry syrup
2 c sparkling water
Divide cracked ice & raspberries equally among 4 glasses. Add one
lemon slice, 1 1/2 tbsp of raspberry syrup and 1/2 c of sparkling
water to each glass. Serve with spoons so that the fruit can be
muddled.
Exchange- 1 serving- 3/4 fruit
Calories- 1 serving-43
Carbs- 1 serving 10g
ASIAN NOODLE SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 cups thin spaghetti or udon noodles
- 1 cup slivered carrots
- 1/2 cup slivered celery
- 1/4 cup minced shallot
Dressing:
- 1/3 cup reduced-fat peanut butter
- 3/4 cup fat-free, reduced-sodium chicken broth
- 2 tablespoons tamari soy sauce
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 2 teaspoons arrowroot
- 1 tablespoon water - Crushed red pepper flakes
- 1 tablespoon minced cilantro
- 1-1/3 tablespoons black sesame seeds
- 4 cups salad greens of choice
DIRECTIONS
In a salad bowl, combine the cooked noodles with the carrots, celery,
and shallot.
In a small saucepan over medium-high heat, melt the peanut butter with
the broth, soy sauce, ginger, and garlic. When mixture is boiling,
combine the arrowroot and water. Add to the sauce. Cook until
thickened.
Add the red pepper flakes and cilantro. Pour over the noodles and
sprinkle with black sesame seeds. Chill for 1 hour. Serve over any
greens of choice.
Nutritional Information Per Serving (About 1 cup): Calories: 382, Fat:
10 g, Cholesterol: 0 mg, Sodium: 755 mg, Carbohydrate: 64 g, Dietary
Fiber: 7 g, Sugars: 10 g, Protein: 15 g
Diabetic Exchanges: 4 Starch, 1 Fat, 1 Vegetable
Source: The
Diabetes Food and Nutrition Bible by Hope S. Warshaw and Nancy S.
Hughes
APRICOT BARS
~Shared by Mary S.,
Nashville, TN
Yield: 20 servings
INGREDIENTS
- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar
DIRECTIONS
Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with
nonstick cooking spray.
In a small saucepan, simmer 1/2 cup of the apricots in the water,
covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced
the remaining apricots.
Meanwhile, in a medium bowl, whisk together the flour, baking powder,
cinnamon, and baking soda. Stir in the diced apricots.
In a blender, add the cooled apricot mixture and puree, about 1 minute.
Add the egg, granulated sugar, oil, zest, and vanilla and mix until
just blended, about 30 seconds.
Pour this mixture into the middle of the flour mixture and stir until
just combined. Spread in the prepared pan and bake until golden brown
and edges begin to crust, 18-20 minutes.
Sprinkle powdered sugar over the warm bars. Cool before cutting.
Nutritional Information Per Serving (1 bar): Calories: 59, Fat: 1 g,
Cholesterol: 11 mg, Sodium: 38 mg, Carbohydrate: 12 g, Dietary Fiber: 1
g, Sugars: 7 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate
Source: Forbidden
Foods Diabetic Cooking by Margaret Powers and Joyce Hendley
STRAWBERRY SPINACH
SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 package (10 ounces) fresh baby spinach, washed, dried and
trimmed
- 1 pint fresh strawberries, cleaned and sliced lengthwise to
1/4-inch thickness
- 1/2 of a small onion, finely chopped
- 2 tablespoons sugar
- 3 tablespoons water
- 2 tablespoons white vinegar
- 1/2 teaspoon dry mustard
- 1/4 cup canola or vegetable oil
DIRECTIONS
Place the spinach in a large salad bowl; add the strawberries.
In a small bowl, combine the onion, sugar, water, vinegar, mustard, and
oil. Whisk until well combined. Drizzle the dressing over the salad and
toss to coat. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2
g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
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CREME BRULEE FOR TWO
~Shared by Jim D.,
WA
Serves 2.
Separate the eggs and whisk the yolks after the cream has finished
steeping; if left to sit, the surface of the yolks will dry and form a
film. The best way to judge doneness is with a digital instant-read
thermometer. The custards, especially if baked in shallow fluted
dishes, will not be deep enough to provide an accurate reading with a
dial-face thermometer. For the caramelized sugar crust, we recommend
turbinado or Demerara sugar. Regular granulated sugar will work, too.
The amount of sugar needed for the topping will depend on the shape of
the ramekin. Sprinkle enough sugar over the the top to cover, and then
shake off the excess (about 1 - 1 1/2 teaspoons for turbinado sugar or
1 teaspoon for regular granulated sugar).
Ingredients
1 cup heavy cream , chilled
2 tablespoons granulated sugar plus 1 additional teaspoon
Pinch table salt
3 large egg yolks
1/2 teaspoon vanilla extract
2 - 4 teaspoons turbinado sugar or Demerara sugar
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300
degrees.
2. Combine 1/2 cup cream, sugar, and salt in small saucepan; bring
mixture to boil over medium heat, stirring occasionally to ensure that
sugar dissolves.
3. Meanwhile, place kitchen towel in bottom of baking dish or roasting
pan and arrange two 4- to 5-ounce ramekins (or shallow fluted dishes)
on towel. Bring kettle or saucepan of water to boil over high heat.
4. After cream has cooled slightly, stir in remaining 1/2 cup cream to
cool down mixture further. Whisk yolks in medium bowl until broken up
and combined. Whisk in vanilla extract and about 1/4 cup cream mixture
into yolks until loosened and combined; repeat with another 1/4 cup
cream. Add remaining cream and whisk until evenly colored and
thoroughly combined. Strain through fine-mesh strainer into 2-cup
measuring cup or pitcher (or clean medium bowl); discard solids in
strainer. Pour or ladle mixture into ramekins, dividing it evenly among
them.
5. Carefully place baking dish with ramekins on oven rack; pour boiling
water into dish, taking care not to splash water into ramekins, until
water reaches two-thirds height of ramekins. Bake until centers of
custards are just barely set and are no longer sloshy and digital
instant-read thermometer inserted in centers registers 170 to 175
degrees, 35 to 40 minutes (30 to 35 minutes for shallow fluted dishes).
Begin checking temperature about 5 minutes before recommended time.
6. Transfer ramekins to wire rack; cool to room temperature, about 2
hours. Set ramekins on rimmed baking sheet, cover tightly with plastic
wrap, and refrigerate until cold, at least 4 hours or up to 4 days.
7. Uncover ramekins; if condensation has collected on custards, place
paper towel on surface to soak up moisture. Sprinkle each with about 1
teaspoon turbinado sugar (1 1/2 teaspoons for shallow fluted dishes);
tilt and tap ramekin for even coverage. Ignite torch and caramelize
sugar. Refrigerate ramekins, uncovered, to re-chill, 30 to 45 minutes
(but no longer); serve.
Source: Cooks Illustrated
SPINACH AND BASIL
SALAD WITH BEEF
~Shared by Maggie,
TX
Makes: 2 servings
Start to Finish: 25 minutes
Ingredients
1/2 of a small very ripe pear, cored and peeled
1 tablespoon white wine vinegar or cider vinegar
1/4 teaspoon white wine Worcestershire sauce or Worcestershire
sauce
Dash pepper
2 cups lightly packed torn fresh spinach
1 cup sliced fresh mushrooms
1/2 cup lightly packed fresh basil leaves
6 ounces sliced cooked beef, cut into thin strips (about 1 cup)
2 small oranges, peeled and sectioned, or one 11-ounce can
mandarin orange sections, drained
Directions
1. For dressing, in a blender container or food processor bowl combine
the pear, white wine vinegar or cider vinegar, white wine
Worcestershire sauce or Worcestershire sauce, and pepper. Cover and
blend or process until smooth.
2. In a bowl toss together the spinach, mushrooms, and basil leaves.
Add the beef strips and orange or mandarin orange sections. Toss
lightly to mix. Add the dressing; toss to mix. Divide salad mixture
between 2 individual salad bowls or plates.
Menu Suggestion: Choose sweet muffins to serve with this salad.
Nutrition Facts
Calories 274, Total Fat (g) 8, Saturated Fat (g) 3, Cholesterol (mg)
65, Sodium (mg) 118, Carbohydrate (g) 24, Protein (g) 28
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
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PASTA WITH VODKA SAUCE
1 1/2 c. tomato sauce
1/4 c. butter
1/4 lb. pancetta or bacon, diced
1/3 c. vodka
1/2 c. whipping cream
Salt & pepper to taste
1 lb. pasta such as penne or rigatoni
1/3 c. freshly grated Parmesan cheese
Melt butter in a large skillet. When butter foams, add pancetta. Saute
over medium heat until lightly colored. Add vodka and stir until
evaporated. Stir in tomato sauce and cream. Simmer uncovered for 8 to
10 minutes. Season with salt and pepper. Cook and drain pasta and place
in skillet with sauce. Toss pasta and sauce over medium heat until
sauce coats pasta, 20 to 30 seconds. Serve immediately with Parmesan
cheese.
CHEESY DIP
1 lb. ground beef
1 lg. onion
4 cloves crushed garlic
16 oz. jar salsa
16 oz. can refried beans
1 lb. grated Cheddar cheese
Corn chips
Brown ground beef in a large pan. Discard grease. Add onion and garlic.
Cook until onion is done. Stir in salsa and refried beans. Continue
cooking until hot. Add Cheddar cheese. Cook and stir until cheese melts
and blends in.
Serve with corn chips for dipping.
THAI-STYLE PORK STEW
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients
(pork through garlic) into an electric slow cooker. Cover with lid, and
cook on low-heat setting for 8 hours.
Remove pork from slow cooker, and coarsely chop. Add peanut butter to
liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and
peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions,
about 1/2 teaspoon peanuts, and 1 lime wedge).
SHRIMP-FILLED
DEVILED EGGS
6 hard-boiled eggs
1/4 cup Miracle Whip (I use Hellmann's real mayo)
1 teaspoon prepared mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped (can use canned, drained)
2 green onions, finely chopped
Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.
Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste
and adjust seasonings.
Stir in shrimp and minced green onions. Fill whites with egg yolk
mixture, forming a slightly rounded top, or pipe through a pastry bag.
Arrange on a serving dish. Cover tightly and refrigerate.
Garnish with paprika and chopped fresh parsley before serving, if
desired.
Yields 12 deviled eggs.
EGGPLANT AND GROUND
BEEF CASSEROLE
4 med. sized eggplants, sliced
1 lg. onion, coarsely chopped
butter
1 1/2 lbs. lean ground beef
2/3 c. tomato paste
2 c. water
1 tsp. salt
Black pepper to taste
Saute chopped onion in butter until golden. Add ground beef and cook,
stirring constantly, until it is crumbled and browned. Combine tomato
paste with water, add salt and pepper and pour mixture over meat. Bring
to a boil and then simmer for 5 minutes. Remove mixture from heat.
Saute eggplant slices in butter until slightly soft. Place a layer of
eggplant in the bottom of a well buttered casserole. Using a slotted
spoon, add a layer of drained beef, another layer of eggplant, then
beef and so on until all the beef and eggplant have been used. Pour the
remaining sauce over the casserole and bake, uncovered in a 350 degree
oven until eggplant is tender.
Serves 4.
CHART HOUSE BLEU
CHEESE DRESSING
3/4 c. sour cream
1/2 tsp. dry mustard
1/2 tsp. black pepper
Scant 1/2 tsp. salt
Scant 1/3 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 c. mayonnaise
4 oz. Danish bleu cheese
In a mixing bowl, place sour cream, dry mustard, pepper, salt, garlic
powder and Worcestershire sauce; blend for 2 minutes at low speed. Add
the mayonnaise and blend for 1/2 minute at low speed, then blend for 2
minutes at medium speed. Crumble the bleu cheese by hand into very
small pieces and add to mixture. Blend at low speed no longer than 4
minutes. This must set for 24 hours before using.
Yield: Approximately 2 1/2 cups
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CD Price: $8.95 Free
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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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