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A
to Z
Recipes
March 9,
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. Today is
Ash Wednesday and the start of Lent. This begins a
repenting and fasting period which culminates in Holy Saturday (the day
after Good Friday and the day before Easter Sunday). In the Roman
Catholic Church, Lent officially ends at sundown on 21 April (Holy
Thursday), with the beginning of the mass of the Lord’s Supper. When I
was a child, we were naturally excited about Easter coming. We
ate in the traditional fashion during Lent, and it was a v-e-r-y l-o-n-g 40
days. Most
everyone I have met through this newsletter is Christian and
understands (if not practice) at least the spirit of this time. I'm not
as strict as my mother insofar as Lenten fasting is concerned, but my
family will be be "giving up for Lent" some of our favorite foods.
However, when Easter comes around, we will be making up for lost time!
We will certainly be looking forward to using some of the recipes
gathered during the current Monthly
Theme topic.
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 "Easter
and Springtime Celebration Recipes". Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
Today's recipes are excellent! Your fellow a2z'ers are the reason. It
is so very important to the current format of this publication that
recipes be
shared by readers every once in a while. I find searching out the very
best recipe for certain ingredients and occasions a pleasant pastime,
but many folks
do not. Sometimes is takes work and time. Please allow us to feature your recipes here, ok?
Thanks in
advance and here's a handy link to get some started my way 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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I
contend that for a nation to try to tax itself into prosperity is
like a man standing in a bucket and trying to lift himself up by the
handle.
~ Winston Churchill
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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Take time for 10 things
~Shared by Mary H,
Montreal, Canada
1. Take time to work. It is the price of success.
2. Take time to think. It is the source of power.
3. Take time to play. It is the secret of youth.
4. Take time to read. It is the foundation of knowledge.
5. Take time to worship. It is the highway of reverence and
washes the dust of earth from our eyes.
6. Take time to help and enjoy friends. It is the source of
happiness.
7. Take time to love. It is the one sacrament of life.
8. Take time to dream. It hitches the soul to the stars.
9. Take time to laugh. It is the singing that helps with
life's loads.
10. Take time to plan. It is the secret of being able to have
time to take time for the first nine things.
~Anonymous
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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Number One Pimento Cheese
By Mr. Hanna
~Shared by Johnny,
LA
1. Grate your own cheese. The pre-shredded junk is loaded with
cellulose powder and doesn't contribute to a good spread texture or
mouth feel. Additionally, those are mediocre cheeses, anyway, and don't
have as much flavor as high quality cheeses.
2. I recommend Mario brand pimentos along with their juice. These
pimentos are richer in color and flavor. The juice is richer than other
brands, too, and adds lots of flavor and color to the spread. Mario
also makes olive oil and olives.
3. Use the best mayo possible, or homemade if you can. Hellmann's
(a.k.a. Best Foods) isn't as good as it used to be, because it's now
mostly water (the #2 ingredient after soybean oil). I recommend using
Duke's, JFG, or homemade mayonnaise. Duke's is the closest thing to
homemade on the market.
4. Chill the pimento cheese overnight before the initial serving. Not
only does it allow the ingredient flavors to come together, it will
allow the spread to become firm, regardless how much mayo and pimento
juice you used. The cheese acts like a sponge and absorbs liquid. (If
you use pre-shredded, packaged cheese, you're probably doomed.) After
this initial chilling, the spread should be perfect to serve at any
temperature.
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: "Easter
and Springtime Celebration Recipes"
Easter Sunday falls on April 24,
2011. We're looking for recipes to
prepare a festive meal for Easter and other Springtime meals. We would
love recipes using fresh ingredients, garden favorites, as well as
fresh fruits and herbs. We will be posting this special issue in plenty
of time for Easter and all of your Spring celebrations with family and
friends! 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
"Easter and Springtime Celebration 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: "Easter
and Springtime Celebration 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 "Easter and
Springtime Celebration Recipes" has a deadline of
March 31, 2011,
and will be posted on April 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Easter
and Springtime Celebration Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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It's Pun Time!
~Shared by Larry
H., Toronto, Canada
Some of these are so bad...but I still had to read them all. Enjoy.
1. Two antennas met on a roof, fell in love and got married. The
ceremony wasn't much, but the reception was excellent..
2. A jumper cable walks into a bar. The bartender says, "I'll serve
you, but don't start anything."
3. Two peanuts walk into a bar, and one was a salted.
4. A dyslexic man walked into a bra.
5. A man walks into a bar with a slab of asphalt under his arm, and
says: "A beer please, and one for the road."
6. Two cannibals are eating a clown. One says to the other: "Does this
taste funny to you?"
7. "Doc, I can't stop singing The Green, Green Grass of Home." "That
sounds like Tom Jones Syndrome." "Is it common?" "Well, It's Not
Unusual."
8. An invisible man marries an invisible woman. The kids were nothing
to look at either.
9. Deja Moo: The feeling that you've heard this bull before.
10. I went to buy some camouflage trousers the other day, but I
couldn't find any.
11. A man woke up in a hospital after a serious accident. He shouted,
"Doctor, doctor, I can't feel my legs! "The doctor replied, "I know, I
amputated your arms!"
12. I went to a seafood disco last week . . . And pulled a mussel.
13. What do you call a fish with no eyes? A fsh.
14. Two fish swim into a concrete wall. The one turns to the other and
says, "Dam!"
15. Two Eskimos sitting in a kayak were chilly, so they lit a fire in
the craft. Not surprisingly it sank, proving once again that you can't
have your kayak and heat it too.
16. A group of chess enthusiasts checked into a hotel, and were
standing in the lobby discussing their recent tournament victories.
After about an hour, the manager came out of the office, and asked them
to disperse. "But why," they asked, as they moved off. "Because," he
said. "I can't stand chess-nuts boasting in an open foyer."
17. A woman has twins, and gives them up for adoption. One of them goes
To a family in Egypt , and is named 'Ahmal.' The other goes to a family
in Spain ; they name him 'Juan.' Years later, Juan sends a picture of
himself to his birth mother. Upon receiving the picture, she tells her
husband that she wishes she also had a picture of Ahmal. Her husband
responds, "They're twins! If you've seen Juan, you've seen Ahmal."
18. Mahatma Gandhi, as you know, walked barefoot most of the time,
which Produced an impressive set of calluses on his feet. He also ate
very little, which made him rather frail and with his odd diet, he
suffered from bad breath. This made him (oh, man, this is so bad, it's
good) ... A super-calloused fragile mystic hexed by halitosis.
19. A dwarf, who was a mystic, escaped from jail. The call went out
that there was a small medium at large.
20. And finally, there was the person who sent twenty different puns to
his friends, with the hope that at least ten of the puns would make
them laugh. No pun in ten did.
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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Recipe
Name: Tracey Philen's
Caramel Cake
Submitter: Johnny, LA
Reviewer: Pat (Patty Cake)
Reno, NV
Date: February 16, 2011
I made this cake yesterday and served to to Phil last night. We
BOTH loved it. I used Duncan Hines Apple Caramel Cake and it
really made it extra special. I used a 9 X 13 pan and baked the
cake. I took the cake out of the oven, poured the Eagle Brand
Milk over it while it was hot and when it was completely cool, I poured
the Caramel Topping over it. I then cut it into 24 squares and
did not put the Cool Whip and candy on at this time. When I
plated it I put the Cool Whip and candy pieces on the individual
servings as I felt this would cut down on the calories somewhat.
Also I felt that it would be better for future nights desserts not to
have the Cool Whip sit on the whole cake. I highly recommend
trying this cake, I think you will love it.
Thank you very much Johnny!!!
TRACEY PHILEN'S
CARAMEL CAKE
~Shared by Johnny,
LA
1 box Duncan Hines caramel Cake Mix
1 can Eagle Brand Milk
1 jar Caramel Ice cream topping
1 container cool whip
1 pkg. Heath candy pieces (found on the baking aisle)
Follow directions for cake mix. When you take the cake out of the oven,
poke holes in it with a wooden spoon handle. Pour eagle Brand Milk on
top of the cake, make sure you cover it entirely. Let cool completely.
Once cool, pour the caramel topping over it. Spread a layer of Cool
whip on top of caramel topping and top it off with a layer of Heath
candy pieces. It is really delicious and full of calories. ENJOY!!!
NOTE: You may want to microwave the caramel topping to make it easier
to pour.
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:
SMOKY LINK STEAK
~Shared by Rita K.,
Niceville, FL
1 lb. tenderized or cube steak
1 pkg. tiny smoky link sausages
1 can cream of mushroom soup
1 tbsp Kitchen Bouquet
½ to 1 cup sour cream
Rice or noodles
Cut tenderized or cube steak (about 1 lb) in strips. Wrap around
tiny smoky link sausages. Tie with string and brown on all sides.
Add 1 can cream of mushroom soup and 1 tbsp Kitchen Bouquet.
Cover and cook slowly for about 2 hours. Remove meat and cool
enough to remove string. Add ½ to 1 cup sour cream to
gravy. Add the meat again and heat through. Serve over rice
or noodles.
Can be made ahead and frozen or refrigerated before you add the sour
cream.
CORONA CORN CHOWDER
~Shared by Larry
J., Spring Hill, TN
Perfect for a cool autumn day.
INGREDIENTS:
1 pound fresh chorizo or hot Italian sausage, casings removed and
sausage meat crumbled
2 cloves garlic, minced
1 cup chopped onion
1/2 cup chopped celery
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups corn, fresh or frozen
1 Bay leaf
1 teaspoon dried thyme, crumbled
6 cups chicken broth
2 boiling potatoes, peeled and cut into 1/2-inch cubes
3/4 cup half and half
Salt and pepper to taste
2 Tablespoons cilantro
TO PREPARE:
1. In a kettle, brown the sausage over moderate heat, stirring
occasionally. Add the garlic, onion, celery and bell
peppers. Cook the mixture, stirring occasionally, until the
vegetables are softened.
2. Add the corn, bay leaf, thyme and chicken broth. Cook the
mixture, stirring for 1 minute.
3. Refrigerate prepared sausage and vegetables in kettle for 30
minutes or up to 1 day. Remove from refrigerator and skim off all
congealed fat.
4. Add potatoes and half and half and simmer mixture, stirring
occasionally, for 25 minutes, or until potatoes are tender.
5. Discard the bay leaf, season chowder with salt and pepper, and
garnish with cilantro.
SERVES: 8 - 10
Source: "California
Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" by
Junior League of Pasadena
APPLE PANDOWDY,
FANCY STYLE
~Shared by Doe,
Oliver, B.C., Canada
A pandowdy is half apple pie, half apple dumpling. It's an old recipe,
going back to colonial times. This version is gussied up a little at
the end by being drizzled with sauce Anglaise--the liquid custard sauce
that I find adds a touch of elegance to anything. This is best baked in
a glass or ceramic dish,. It prevents bottom heat from overcooking the
apples, which lie on the bottom without a layer of crust. I have a
glass pie dish that works perfectly, but a shallow glass casserole
works too.
4 or 5 Granny Smith apples (or other tart variety)
2 Tbs. cranberry or orange juice
5 Tbs. dark brown sugar
Scant 1 Tbs. cinnamon (to taste)
1/4 tsp. ground mace
1 Tbs. Steen's cane syrup
2 sticks butter, softened
1/2 cup sugar
1 egg
2 egg whites
2 1/2 cups self-rising flour
1 1/2 cups whole milk
Sauce Anglaise:
3 large egg yolks
1/2 cup sugar
1 1/4 cup half-and-half
1 vanilla bean
1 tsp. vanilla extract
Preheat the oven to 350 degrees.
1. Coat a nine-inch glass baking dish with a thin film of butter.
2. Peel and core the apples, and cut into dice about 3/4 inch on a
side. Place the apples into the baking dish and toss with the cranberry
or orange juice to coat. Add the brown sugar, cinnamon, mace, and cane
syrup, and toss the apples again.
3. Cream the butter and sugar together with an electric mixer in a
bowl, until the mixture is fluffy and not gritty. Mix in the egg and
the egg white until they disappear completely.
4. Add about 1/2 cup of flour and mix in completely. Add about 1/4 cup
of milk and mix, and continue alternating flour and milk, with one
final addition of flour at the end.
5. With a rubber spatula, spread this batter over the apples,
pushing it down to fill the spaces between the apples on top, but not
at the bottom.
6. Put the dish into the center of the oven at 350 degrees and bake for
45-50 minutes, until lightly browned. (I recommend using the convection
feature of your oven, if you have it.)
7. Let the pandowdy cool for fifteen minutes. Turn it upside down on
top of a serving plate, or just set the baking dish out to be scooped
from. Spoon warm sauce anglaise over it at the table.
Serves six to eight.
Sauce Anglaise
1. Whisk the egg yolks in a bowl until uniform in texture but not
thickened. Whisk in the sugar until dissolved.
2. Pour the half-and-half into a medium saucepan. Scrape the vanilla
bean into the custard sauce and put the pod in too. Heat the
half-and-half over medium heat until a little foam appears.
3. Pour the hot half-and-half milk into the egg mixture and whisk to
combine completely. Lower the heat and pour the mixture back into the
saucepan.
4. Cook the mixture while stirring constantly with a rubber spatula,
scraping the bottom, side, and corners of the pan frequently. Keep this
up until the sauce coats the back of a spoon. Remove from the heat.
5. Add the vanilla. Strain the sauce through a fine, clean sieve into a
serving cup. Let it cool slightly.
Makes about 1 1/2 cup of sauce.
EASY PORK CHOP
CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can water
1 cup mushrooms, diced
4 pork chops
2 tablespoons vegetable oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the mushroom soup, onion soup mix, water
and mushrooms.
3. In a large skillet over medium-high heat, brown the pork chops on
each side. Transfer chops to a 9x9 inch baking dish, and cover with the
mushroom soup mixture.
4. Bake in the preheated oven for 1 1/2 hours, or until internal pork
temperature reaches 160 degrees F (70 degrees C).
FUDGY OATMEAL SQUARES
~Shared by Mary H.,
Montreal, Canada
1 cup instant rolled oats
1 1/2 cups boiling water
1 cup flour
1 1/2 cups granulated sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
2 eggs
Icing sugar (optional)
Preheat oven to 350 degrees F. Grease and flour a 13" x 9" x 2"
pan.
In a medium-sized bowl, stir together oats and flour; set aside.
In large bowl of mixer, stir together flour, granulated sugar, cocoa
and salt. Add shortening to oat mixture. Add this mixture
along with the vanilla to the dry ingredients; beat at low speed until
mixed, then beat at medium speed for 2 minutes, scraping bowl
often. Add eggs; beat at medium speed for 2 minutes, scraping
bowl occasionally. Pour into prepared pan. Bake in
preheated oven for 35 minutes, or until toothpick inserted in center
comes out clean. Sprinkle with icing sugar if desired. Cool
in pan, then cut in squares.
BEAN AND BACON SOUP
~Shared by Luanne,
FL
Here is a quick hearty soup for these cold nights.
Ingredients:
4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
** See note
Preparation:
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove
and drain on paper towels. Let cool, chop, and set aside. Over medium
heat, add the carrot to the pan drippings in the Dutch oven and sauté
for 5 minutes. Add the celery, onion, and garlic, stirring well and
cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a
boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover
and, with a potato masher or large slotted spoon, partially mash the
bean mixture until it thickens slightly. Stir in the parsley, salt,
pepper, and bacon. Serve hot. Serves 6.
** I like to add about 2 tbs of catsup at the end of cooking. Peps it
up.
HERSHEY BAR PIE
~Shared by Treva, NC
5 (1.55 oz) Hershey Bars with almonds
1 (8 oz) container Cool Whip
1 pie shell - baked
In microwavable bowl, melt candy bars.
Fold in half of whipped topping.
Then add remaining topping and fold in.
Place in pie crust and chill several hours.
MACARONI AND
CAULIFLOWER CHEESE BAKE
~Shared by Linda
H., Rosharon, TX
½ a head of cauliflower
8 ounces Cheddar cheese
4 ounces Parmesan cheese
a small bunch fresh Italian parsley
sea salt
1 pound dried macaroni (elbows)
1 cup crème fraiche or sour cream
Remove the outer green leaves from the cauliflower and discard. Slice
the end off the cauliflower stalk and cut the head into small florets.
Halve the thick stalk lengthways, then slice thinly
Grate the Cheddar and Parmesan into a large heatproof bowl.
Finely chop the parsley stalks and leaves.
Bring a large pan of salted water to a boil. Add the macaroni and all
your the cauliflower and cook according to the macaroni package
instructions.
Place the bowl of cheese over the saucepan and add the crème fraiche.
Carefully stir every so often until the cheese is smooth and melted. If
the water boils up beneath the bowl, just turn the heat down slightly.
Add the chopped parsley to the melted cheese and season with a pinch of
salt and pepper.
Carefully remove the bowl of cheese and put aside. Drain the macaroni
in a colander over a bowl, reserving the cooking water. Return the
pasta to the pan, pour in the melted cheese and stir. It should have a
silky consistency, but if it’s too thick for you. add a splash of your
cooking.
Either serve the macaroni as is, or finish it under the broiler to make
it crispy and golden on top. To do this, preheat the broiler to a
medium to high heat. Add 2/3 cup of the reserved cooking water to
the macaroni, stir in, then transfer to a baking dish. Place under the
broiler until golden and bubbling.
Variations:
Use low fat cheese and sour cream.
Add left over or cooked broccoli florets or bacon bits.
Source: iVillage
CUCUMBER RYE
SANDWICHES
~Shared by Jim D.,
WA
1 pkg. softened Cream Cheese (8 oz.)
4 Tbsp. Mayonnaise
2 tsp. Good Season's Italian Seasoning Mix (red package)
Cucumber, sliced thin
Cocktail rye Bread
Mix first 3 ingredients well. Spread on Cocktail Rye Bread.
Top with a very thin slice cucumber.
Sprinkle with dill weed.
RANCH NOODLES
~Shared by Marilyn,
Canton, OH
1 (8 oz) pkg. egg noodles
1/4 cup butter
1/2 cup sour cream
1/2 cup Ranch dressing
1/2 cup grated parmesan cheese
1 lb. lean ground beef, cooked, optional
Cook egg noodles according to pkg. directions; drain and return to pot.
Stir in butter and remaining ingredients. Serve immediately.
Yield - Makes 4 to 6 servings.
CHIQUI'S TURTLE
COOKIES N'ORLEANS STYLE
~Shared by Johnny,
LA
A LOCAL COOKING TEACHER SHARES: Chiqui Collier, who teaches at The New
Orleans Cooking Experience, writes to share her recipe for: Chiqui's
turtle cookies N'Orleans style
Makes 36 cookies
3 cups sifted all-purpose flour
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
2 egg yolks
2 teaspoons vanilla extract
2 tablespoons water
2 lightly beaten egg whites
2 cups coarsely chopped pecans
Line two cookie sheets with parchment paper. Preheat oven to 375
degrees.
Sift together flour and salt.
In another bowl, cream together the brown sugar and soft butter until
light and fluffy, about three minutes. Blend in egg yolks, vanilla and
water. Add the dry ingredients and mix well.
Place egg whites in a shallow bowl and chopped pecans in another bowl.
Using a 1-inch cookie scoop, form 1-inch balls of dough, flattening
slightly on one side. Dip the flattened side in the egg whites, then
into the pecans.
Place nut-side-up on prepared baking sheets, about 1 1/2 inches apart.
Press down lightly on the cookie, being careful not to crack the dough
balls.
Bake for seven minutes. Reverse pans and continue baking eight more
minutes. Remove from oven and let cookies cool on racks.
When cookies are completely cool, cover with mounds of chocolate icing.
Chocolate icing
¼ teaspoon salt
6 tablespoons unsweetened Hershey's cocoa
1 pound confectioner's sugar
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup (or more) milk or cream
Place salt, cocoa and confectioner's sugar in a food processor. Blend
well. Add remaining ingredients and blend until well combined and
fluffy.
Place icing in a pastry bag fitted with a large plain tip. Top each
cooled cookie with a generous dollop of icing.
Store in a covered cake box.
CHICKEN FETTUCCINE A
LA FUENTE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (12-oz.) pkg. uncooked fettuccine
1 tablespoon olive oil
4 boneless skinless chicken breast halves (about 1 lb.), cut into
1-inch pieces
2 cloves garlic, minced
1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 cup whipping cream
1/3 cup chopped fresh parsley
1 oz. (1/4 cup) grated fresh Parmesan cheese
Chopped fresh parsley, if desired
Grated fresh Parmesan cheese, if desired
Cook fettuccine as directed on package; drain.
Meanwhile, in 12-inch skillet or Dutch oven, heat oil over medium-high
heat until hot. Add chicken; cook 4 to 5 minutes, stirring
occasionally, until chicken turns white. Stir in garlic and taco
seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3
to 5 minutes, stirring constantly, until thoroughly heated.
Stir in 1/3 cup parsley and 1/4 cup cheese. Add cooked fettuccine; toss
to coat. Cook 1 minute, stirring constantly, until fettuccine is
thoroughly heated. Transfer mixture to large serving platter. Garnish
with additional parsley and cheese.
APPLE-SPICE BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
1 cup grated Red Delicious apples
1/4 cup fat-free sour cream
2 egg whites
1 and 1/2 cup all-purpose flour
2 Tbs. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Spray and flour a loaf pan. Mix first 3 ingredients and then stir
in the rest of the ingredients. Pour into loaf pan. Bake at
350 degrees F. for 35-40 minutes. Cool in pan for 5 minutes
before removing to a wire rack to finish cooling.
Makes 1 loaf.
CREAMY HAWAIIAN SALAD
~Shared by Treva, NC
A mixture of fresh tropical fruit is complemented by a sour cream
dressing in this salad recipe.
15 min.prep time
20 min.total time
6 (3/4-cup) servings
1/2 cup walnut halves
1 cup LAND O LAKES® Sour Cream
1 (20-ounce) can pineapple chunks in juice, drained
2 ribs (1 cup) celery, thinly sliced
1 medium (2/3 cup) banana, sliced
1 medium (1 cup) papaya, peeled, pitted, cubed
1 tablespoon sugar
1 tablespoon lemon juice
Toasted coconut, if desired
Gently toss together all ingredients except toasted coconut in large
bowl.
Sprinkle with toasted coconut. Serve immediately.
Nutrition Facts (1 serving): Calories: 220; Fat: 14g; Cholesterol: 20mg;
Sodium: 45mg; Carbohydrates: 24g; Dietary Fiber: 0g; Protein: 4g
Source: Land O'Lakes
CHICKEN ACHIOTE
~Shared by Linda
H., Rosharon, TX
Serves 4
1 (2 1/2- to31/2-pound) whole chicken , cut into 8 pieces, skin removed
4 garlic cloves
1 medium-sized red onion
4 jalapeno chili peppers
1/2 cup white grapefruit juice
1 cup green seedless grapes
1/2 cup red cooking sherry
2 tablespoons achiote paste
Cut the onion into quarters. Remove the stems (but not the seeds)
from the jalapenos. Combine the garlic, onion, chili peppers,
grapefruit juice, sherry, and achiote paste in a blender or food
processor. Blend on medium set ting until all the ingredients are
melded.
Place the chicken in a large mixing bowl. Cover with sauce. Cover the
bowl and place in the refrigerator for 6 to 12 hours. Preheat oven to
350*.
Cut the grapes in half. Remove the chicken from the bowl and
place in a baking dish; discard the sauce. Cover with grapes. Cook,
uncovered, for 1 hour.
Source: Mass Recipes
CROCKPOT POTLUCK
POTATOES
~Shared by Jim D.,
WA
1 can cream of mushroom soup
1 (8 oz.) container of sour cream
8 ounces Velveeta cheese
1 onion chopped
1 can of mushrooms
Several peeled and sliced red potatoes
Mix all ingredients together; place in crockpot on low until potatoes
are done, about 6 to 8 hours.
BRUNCH STUFFED
PEPPERS
~Shared by Marilyn,
Canton, OH
4 yellow bell peppers
1 cup frozen country-style hash browns, thawed
1/2 (16 oz) package bacon, cooked and crumbled (1/2# bacon)
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for
garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 Tbsp. chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F. Remove the top 1/2-inch of each pepper.
Discard the tops and seeds.
Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish.
Fill the bottom of each pepper evenly with hash browns and bacon.
In a large bowl, combine eggs, cheese, milk, baking mix, sour cream,
green onion, salt, and pepper. Whisk until combined.
Evenly distribute the egg mixture into each pepper.
Bake until a wooden pick inserted in center comes out dry, about 45
minutes.
Remove from the oven, garnish with cheese and serve immediately.
Yield: 4 servings
CREOLE BOILED RICE
~Shared by Johnny,
LA
1 quart of Boiling Water
1 Cup Uncle Ben's Rice (I don't Use Uncle Ben's)
2 Fresh Bay Leaves (If you have to use dried, do so, but damn… the
fresh are so much better!) (I used Dry)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the
rice, stir to make sure the rice doesn't stick! Do Not Stir again! If
you agitate the rice too much, it gets sticky! So give it a good stir,
when it comes back to a boil, partially cover it. Cook for about 11
minutes, but taste it, don't trust me! It should have some bite, but a
crunch is bad, Call it Al Dente, like I said, think Pasta. When it's
tender, drain it, pluck out the bay leaves, and if desired, place it
into a 400 degree oven with the butter patted on top for about 15
minutes; this helps dry the rice out.
PORK CHOP 'N' KRAUT
DINNER
~Shared by Dorie, IL
A2Z
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Forum Moderator
6 (1/2-inch thick) bone-in pork chops
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 (14 ounce) cans Bavarian sauerkraut, drained
2 tablespoons brown sugar
6 medium potatoes, peeled
1 1/2 cups water
In a pressure cooker, cook pork chops in oil until lightly browned on
each side; drain. Remove chops; sprinkle with salt and pepper. Add
sauerkraut to cooker; sprinkle with brown sugar. place pork chops and
potatoes over sauerkraut; add water.
Close cover securely; place pressure regulator on vent pipe. Bring
cooker to full pressure over high heat. Reduce heat to medium and cook
for 15 minutes. (Pressure regulator should maintain a slow steady
rocking motion or release of steam; adjust heat if needed.) Remove from
the heat. Immediately cool according to manufacturer's directions until
pressure is completely reduced.
MUSTARD MARINADE FOR
COUNTRY STYLE RIBS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
1/3 cup Dijon mustard
2 tbs. red wine vinegar
1/4 cup olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
In small bowl combine mustard and vinegar. Beating constantly with a
wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme,
Worcestershire sauce and pepper. Pour over country style beef ribs in a
shallow pan. Let stand for about 2 hours. Lift ribs from marinade and
grill 4 to 6 inches above hot coals, 20 to 25 minutes.
APPLE CHEESECAKE PIE
~Shared by Treva,
NC
It's hard to improve on classic apple pie, unless the apples are
layered with sweet and creamy cheesecake filling, as in this state fair
winning recipe!
Pie:
1 Box Pillsbury® refrigerated pie crusts, softened as directed on box
2 Packages (8 oz each) cream cheese, softened
1/2 Cup granulated sugar
1 Teaspoon vanilla
1 Teaspoon almond extract
2 Eggs
5 Large apples, peeled, thinly sliced (8 cups)
1 1/2 Teaspoons lemon juice
2 Tablespoons packed brown sugar
4 Teaspoons cornstarch
1 1/2 Teaspoons ground cinnamon
Topping:
1 Egg white
1 Tablespoon water
1 Teaspoon granulated sugar
1/2 Teaspoon ground cinnamon
Heat oven to 400°F. Line cookie sheet with foil; place in oven. Make
pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie
plate. In large bowl, beat cream cheese, 1/2 cup granulated sugar, the
vanilla and almond extract with electric mixer on high speed until
smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined
plate. In another large bowl, toss apples and lemon juice to coat; stir
in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple
mixture over cream cheese mixture. Unroll second crust on lightly
floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter,
cut out apple shapes. Reroll scraps and cut out additional apple
shapes. Using pancake turner, gently arrange apple shapes on top of pie
to cover most of filling. In small bowl, beat egg white and water until
blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon
granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes.
Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of
foil to prevent excessive browning; bake 20 minutes. Remove foil; bake
20 to 25 minutes longer or until crust is golden brown. Cool on wire
rack; refrigerate at least 6 hours or overnight. Serve cold. Store
covered in refrigerator.
CREAMY TEX-MEX
CHICKEN SPAGHETTI
~Shared by Linda
H., Rosharon, TX
Serves: 4
1 (16 ounce) packages spaghetti pasta
2 tablespoons olive oil
1 onions, chopped
2 cups chopped cooked rotisserie chicken
1 (16 ounce) jars chunky salsa
1 (15 ounce) jars four cheese alfredo sauce
1/2 cup grated parmesan cheese
2 avocados, peeled and chopped
Bring a large pot of salted water to a boil. Meanwhile, in large
skillet cook onion in olive oil over medium heat until onion is tender,
about 5 minutes.
Cook pasta according to package directions. While pasta is cooking, add
chicken or turkey and salsa to onions and bring to a simmer. Then stir
in Alfredo sauce.
Drain pasta and add to mixture in skillet. Toss over medium heat for a
few minutes. Then serve, sprinkling with Parmesan cheese and topping
with avocado.
Source: Food.com
GLAZED ALL-BEEF
MEATLOAF
~Shared by Jim D.,
WA
Serves 6 to 8.
If you can't find chuck and/or sirloin, substitute any 85 percent lean
ground beef. Handle the meat gently; it should be thoroughly combined
but not paste like. To avoid using the broiler, glaze the loaf in a
500-degree oven; increase cooking time for each interval by 2 to 3
minutes.
Ingredients
Meatloaf:
3 ounces Monterey Jack cheese, grated on small holes of box
grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion, chopped fine (about 1 cup)
1 medium rib celery, chopped fine (about 1/2 cup)
1 medium clove garlic, minced or pressed through a garlic press (about
1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck
Glaze:
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
Instructions
1. Adjust oven rack to middle position; heat oven to 375 degrees.
Spread cheese on plate and place in freezer until ready to use. Prepare
baking sheet (see illustration below).
2. Heat butter in 10-inch skillet over medium-high heat until foaming;
add onion and celery and cook, stirring occasionally, until beginning
to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook,
stirring, until fragrant, about 1 minute. Reduce heat to low and add
tomato juice. Cook, stirring to scrape up browned bits from pan, until
thickened, about 1 minute. Transfer mixture to small bowl and set aside
to cool.
3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin
over liquid and let stand 5 minutes. Stir in soy sauce, mustard,
saltines, parsley, salt, pepper, and onion mixture. Crumble frozen
cheese into coarse powder and sprinkle over mixture. Add ground beef;
mix gently with hands until thoroughly combined, about 1 minute.
Transfer meat to foil rectangle and shape into 10 by 6-inch oval about
2 inches high. Smooth top and edges of meatloaf with moistened spatula.
Bake until an instant-read thermometer inserted into center of loaf
reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven
and turn on broiler.
4. While meatloaf cooks, combine ingredients for glaze in small
saucepan; bring to simmer over medium heat and cook, stirring, until
thick and syrupy, about 5 minutes. Spread half of glaze evenly over
cooked meatloaf with rubber spatula; place under broiler and cook until
glaze bubbles and begins to brown at edges, about 5 minutes. Remove
meatloaf from oven and spread evenly with remaining glaze; place back
under broiler and cook until glaze is again bubbling and beginning to
brown, about 5 minutes more. Let meatloaf cool about 20 minutes before
slicing.
Source: America's Test Kitchen
PIZZA CRISPS
~Shared by Marilyn,
Canton, OH
Keep a bag of these savory snacks handy for taking the edge off until
lunchtime or any other time.
1/2 cup (1 stick) butter, melted
1 (1 1/4 oz) package dry spaghetti sauce mix
10 (8-inch) flour tortillas
1/4 cup grated Parmesan cheese
Preheat oven to 375°F. In a small bowl, combine butter and spaghetti
sauce mix; mix well. Spread evenly over one side of the tortillas then
sprinkle with Parmesan cheese. Cut each tortilla into 8 wedges and
place on baking sheets. Bake for 8 to 10 minutes, or until the chips
are golden and crispy. Yield - Makes about 5 dozen. Note: Have some
marinara sauce warmed up and ready for dunking!
BANANA PUDDING TRIFLE
~Shared by Johnny,
LA
1 large instant vanilla or Banana pudding
1 can sweetened condensed milk
2 cups Homo milk
12 oz. cool whip, thawed
6-7 ripe bananas sliced
1 pound bag of vanilla wafers, crushed coarsely
2-3 store bought or homemade pecan pralines, coarsely crushed, optional
Mix dry pudding, condensed milk, homo milk and 3/4 of cool whip. With
electric mixer on medium speed, blend mixture together for about 3
minutes. In a medium size trifle bowl, layer 1/3 pudding, wafers and
sliced bananas, repeat layers,ending with pudding. Top with reserve
cool whip. Garnish top with crumbled pecan pralines. Refrigerate.
EASY SOUR CREAM
CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 325 degrees F (165 degrees C).
Cream together cream cheese and sugar. Add eggs one at time, blending
well. Add vanilla and sour cream. Pour into shortbread crust.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles
evenly across the top when lightly shaken. Run a knife around the
outside edge, but leave the cake in the pan. Let cool on counter, then
place in refrigerator. Remove from pan when completely chilled, and
serve.
CROCK POT CREAMY
ROAST
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cooking
With JP
3 lbs. chuck roast
1 can French onion soup
1 can cream of mushroom soup
3 carrots, sliced
4 potatoes, cut in thick slices
Salt and pepper
Put potatoes on bottom and roast on top. Cook 4 hours on high or low
all day.
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MAKEOVER MOIST FUDGY BROWNIES
~Shared by Treva, NC
These makeover brownies are still rich and moist and full of the
chocolaty goodness of the original recipe. The changes cut the calories
by more than a quarter, fat by nearly half and saturated fat and
cholesterol by about 60%.—Taste of Home Test Kitchen, Greendale,
Wisconsin
SERVINGS 18
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
INGREDIENTS
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed
2 eggs
3/4 cup sugar
1/2 cup packed brown sugar
2 jars (2-1/2 ounces each) prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pecans, toasted
1 teaspoon confectioners' sugar
DIRECTIONS Melt chocolate chips and butter; stir until smooth. In a
bowl, combine eggs, sugars, baby food, oil, vanilla and chocolate
mixture. Combine the flour, cocoa, baking soda and salt. Add to the
chocolate mixture; mix well. Stir in nuts. Spread into a 13-in. x 9-in.
baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or
until a toothpick inserted near the center comes out clean. Cool on a
wire rack. Sprinkle with confectioners' sugar. Yield: 1-1/2 dozen.
Nutrition Facts: One brownie equals 221 calories, 31 g carbohydrate, 3
g protein, 11 g fat (4 g saturated fat), 31 mg cholesterol, 86 mg
sodium.
Diabetic Exchanges: 2 starch, 1-1/2 fat.
How it's accomplished: While replacing the cup of butter originally
called for with 1/4 cup of butter, 1/4 cup of canola oil and 2 jars of
prune baby food, you retain the fudgy texture of the original brownies
with only a fraction of the fat.
Also, by substituting baking cocoa for some of the chocolate chips,
reducing the number of eggs and lowering the amount of nuts, you can
further lower the amount of fat.
By making these overall changes, you can cut calories by more than a
quarter, fat by nearly half and saturated fat and cholesterol by about
60%. The makeover brownies are still rich and moist and full of the
chocolaty goodness of the original recipe.
CROCKPOT TACO SOUP
~Shared by Maggie,
TX
2 lbs Extra Lean Ground Turkey- browned and drained
1 cup Diced Onion
1 can Pinto Beans - drained
1 can Kidney Beans - drained
2 cups Frozen Corn
1 can Mexican Style Stewed Tomatoes
1 can Petite Diced Tomatoes or Crushed Tomatoes
1 can Tomatoes with Chilies
2 sm can Diced Chilies
1 pkg Ranch Seasoning Mix
1 pkg Taco Seasoning Mix
1 Chicken Bouillon Cubes
2 Beef Bouillon Cubes
1 cup Water
10 Black Olives - drained and sliced - optional
10 Green Olives - sliced - optional
Garnish: Fat-Free Cheese, Green Onion, Fat-free Sour Cream (add POINTS*
accordingly)
Put all ingredients in a crock pot simmer for a few hours until all the
flavors and spices melt together. Garnish as desired.
*Weighwatchers POINTS scale
Servings - Makes 12 servings
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APPLE TURKEY LOAF
~Shared by Doe,
Oliver, B.C., Canada
Lightly blend spices & tart green apples with ground turkey breast
for a lean moist meat loaf. It's wonderful hot, & just as tasty
served cold in sandwiches.
1 tbsp butter or marg
2 med size tart green skinned apples, cored & chpd
1 med onion, chpd
1 1/2 lbs ground skinless turkey breast
1 1/2 tsp dried marjoram
1 tsp dried thyme
1 tsp dried sage
1 tsp pepper
1/2 c chpd parsley
2 lg egg whites
1/2 c fine dry bread crumbs
1/2 c nonfat milk
Melt butter in a wide frypan over med heat. Add apples & onions.
Cook, stir occ til onion is soft. Take from heat & let cool: then
spoon into a lg bowl. Add turkey, marjoram, thyme, sage, pepper,
parsley, egg whites, bread crumbs & milk, mix lightly. Pat turkey
mix into a 5x9 loaf pan. Bake at 350 til browned on top & no longer
pink in middle, cut to test, about one hour. Drain & discard fat
from pan, then invert pan & turn loaf out onto platter. Serve loaf
hot or let cool, then cover & chill up to one day.
Per serving
Exchanges
1/2 starch 1/2 fruit 0 milk 0 other carbs/sugar
1/2 vegetable 4 very lean meat/protein 1/2 fat
237 calories-13% from fat 3g total fat 2g sat fat
76mg chol, 185 mg sodium 19g carbs 2g fiber 32g
protein 85g calcium 3 mg iron
SOUTHWESTERN CORN
AND ZUCCHINI SAUTE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 large zucchini, cut into 1/4-inch dice
- 1 cup fresh corn kernels (from 2 ears) or frozen
- 1 (4-ounce) can chopped green chilies
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Heat oil in large nonstick skillet over medium heat. Add onion and
garlic; cook, stirring, until golden and tender, 5 to 10 minutes. Stir
in zucchini, corn and chilies. Cover and cook, stirring once, until the
zucchini is tender, about 10 minutes. Season with salt and pepper.
Serve hot.
Nutritional Information Per Serving (3/4 cup each): Calories: 76, Fat:
3 g, Cholesterol: 0 mg, Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g,
Sodium: 138 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: The
Eating Well Diabetes Cookbook
FLORENTINE FISH
ROLL-UPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 package (10 ounces) frozen chopped spinach, thawed and well
drained
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 white-fleshed fish fillets (about 6 ounces each), such as
sole, flounder, or tilapia
- Nonstick cooking spray
- 1/2 teaspoon paprika
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with
nonstick cooking spray.
In a medium bowl, combine the spinach, Parmesan cheese, garlic powder,
salt, and pepper; mix well.
Spread the spinach mixture evenly over the fish fillets. Roll up
jellyroll style and place seam side down on the baking sheet.
Lightly coat the fish with the cooking spray and sprinkle with the
paprika. Bake for 18 to 22 minutes, or until the fish flakes easily
with a fork.
Nutritional Information Per Serving (1 roll-up): Calories: 187, Fat: 3
g, Cholesterol: 93 mg, Sodium: 398 mg, Carbohydrate: 3 g, Dietary
Fiber: 2 g, Sugars: 0 g, Protein: 35 g
Diabetic Exchanges: 5 Very Lean Meat, 1 Vegetable
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
BLACK BEAN AND
TOMATO SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup seeded, diced plum tomatoes (3-4 tomatoes)
- 1 cup canned black beans, rinsed
- 2 tablespoons chopped scallions
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- 1-1/2 teaspoons extra-virgin olive oil
- 1/2-1 teaspoon minced canned chipotle in adobo sauce
- 1/8 teaspoon salt, or to taste
DIRECTIONS
Combine all ingredients in a medium bowl; stir to blend. If not serving
immediately, cover and refrigerate for up to 2 days.
Nutritional Information Per Serving (1/2 cup each): Calories: 83, Fat:
2 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 4 g, Fiber: 4 g,
Sodium: 283 mg
Diabetic Exchanges: 1 Starch
Source: The
Eating Well Diabetes Cookbook
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HEARTY GREEK SALAD
~Shared by Treva, NC
Preparation time: 15 min
1 oz black olives, pitted and thinly sliced
1/2 tsp white wine vinegar
1/4 tsp dried dill, or 1/2 tsp fresh dill, chopped
1 & 1/3 tbsp capers, drained and rinsed
1/4 cup cheese & garlic croutons
2 tsp olive oil
1 tbsp water
3/4 cup spinach leaves, rinsed, tough stems discarded and torn into
pieces
1/2 tomato, cut into wedges
1/8 tsp salt to taste (optional)
2 tbsp cucumber, peeled and thinly sliced
2 tbsp red bell pepper, seeded and thinly sliced
1/2 tsp lemon juice
2 oz packaged salad
1 oz feta cheese, crumbled
Combine first 7 ingredients in a salad bowl and toss. Combine remaining
ingredients, except croutons, in a jar with a tight-fitting lid. Add
pepper to taste. Shake vigorously. Pour dressing over salad just before
serving and toss.
1 SERVING
Nutrition Facts: Calories 270; % Calories From Fat 66.7%; Total
Fat 20g Saturated Fats 6.5g; Mono-unsaturated Fats 11g;
Poly-unsaturated Fats 1.8g; Cholesterol 26mg; Sodium 1300mg;
Total Carbohydrates 16g; Dietary Fiber 4.6g; Sugar 4.8g; Protein 7.8g
GREEK POTATO AND
FETA OMELET
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 teaspoons extra-virgin olive oil, divided
- 1 cup frozen hash brown potatoes or cooked potatoes cut into
1/2-inch cubes
- 1/3 cup chopped scallions
- 4 large eggs
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1/4 cup crumbled feta cheese
DIRECTIONS
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high
heat. Add potatoes and cook, shaking the pan and tossing the potatoes,
until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute
longer. Transfer to a plate. Wipe out the pan.
Blend eggs, salt and pepper in a medium bowl. Stir in feta and the
potato mixture.
Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat
over medium heat. Add the egg mixture and tilt to distribute evenly.
Reduce heat to medium-low and cook until the bottom is light golden,
lifting the edges to allow uncooked egg to flow underneath, 3 to
4 minutes. Place the pan under the broiler and cook until the top is
set, 1-1/2 to 2-1/2 minutes. Slide the omelet onto a plate and cut into
wedges.
Nutritional Information Per Serving (1/2 of recipe): Calories: 298,
Fat: 17 g, Cholesterol: 431 mg, Carbohydrate: 18 g, Protein: 16 g,
Fiber: 3 g, Sodium: 428 mg
Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat, 1-1/2 Fat
Source: The
Eating Well Diabetes Cookbook
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JENNIE'S CHICKEN CASSEROLE
1 pack of boneless chicken breasts
4 cans cream of chicken soup
2 cans chopped green chilies
1 pack of flour tortillas
1 & 1/2 cans of milk
Dried onions
Shredded cheese
Mix milk, soup, and chilies together. Boil chicken and some dry onions.
Salt and pepper. Layer soup mix, tortillas, shredded chicken, and
cheese until pan is full. Top with cheese. Bake at 350 degrees for
about 30 minutes.
Source: Weatherly
& Byrd Springs Ward Cookbook, 1999 Edition
LEMON LIME
REFRIGERATOR CAKE
1 pkg. lime gelatin (4 serving size)
1 pkg. lemon supreme cake mix
Topping:
1 env. whipped topping mix (2 to 2 1/2 cups)
1 pkg. lemon instant pudding mix (4 serving size)
1 1/2 cups cold milk
Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set
aside at room temperature. Mix and bake cake as directed on box in a 9"
x 13" pan. Cool cake for 20 to 25 minutes. Poke deep holes through top
of warm cake with meat fork or toothpick or wooden spoon; space holes
about 1-inch apart. With a cup, pour slowly the gelatin mixture into
the holes. Refrigerate cake while preparing topping. To make topping,
in a chilled deep bowl, blend the whip topping mix, instant pudding and
cold milk until stiff, about 3 to 8 minutes. Immediately frost cake.
Cake must be refrigerated. Can be frozen.
For an alternate topping, mix the pudding and cold milk together and
add 2 to 2 1/2 cups Cool Whip and gently stir together. Frost cake.
GINGER SHRIMP SALAD
3 cups mixed salad greens
2 cups cooked, shelled, and deveined medium shrimp
1 & 1/2 cups mandarin orange segments
1 red, green, or yellow bell pepper, cut in 2 inch strips
1/3 cup mayonnaise
1/3 cup pineapple juice
2 tsp finely chopped fresh ginger OR 1/4 tsp ground ginger
Toss salad greens, shrimp, oranges, and peppers together in large
serving bowl.
Stir mayonnaise, juice, and ginger in small bowl.
Add dressing to salad. Toss evenly to coat.
TEX-MEX BREAKFAST
BAKE
1/4 lb. bulk lean breakfast sausage
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
2 1/2 oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer
cheese
1/3 cup sour cream
1/4 cup chopped green onions (4 medium)
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original
or Buttermilk Biscuits
5 oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat oven to 350°F. Spray 8x8- or 11x7-inch (2-quart) glass baking
dish with cooking spray. In 10-inch skillet, cook sausage over
medium-high heat, stirring frequently, until no longer pink.
2. Meanwhile, in small bowl, mix 1/4 cup of the enchilada sauce, the
queso fresco, sour cream and onions; set aside. Pour remaining
enchilada sauce into medium bowl. Separate dough into 8 biscuits; cut
each into 8 pieces. Gently stir dough pieces into enchilada sauce to
coat. Spoon mixture into sprayed dish; spread evenly.
3. Drain sausage on paper towels. Sprinkle sausage evenly on top of
biscuit pieces. Spread sour cream mixture evenly over top.
4. Bake at 350°F. for 30 to 35 minutes or until center is set and edges
are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack
cheese over top.
5. Return to oven; bake an additional 10 minutes or until cheese is
bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut
into squares.
ANN'S BOSTON BAKED
BEANS
(Ideal slow cooker size: 4-5-quart.)
Ingredients:
1 cup raisins
2 small onions, diced
2 tart apples, unpeeled, diced
1 cup chili sauce
1 cup chopped extra-lean, reduced-sodium ham
1 lb. 15-oz. can baked beans
2 14 1/2-oz. cans baked beans, no-added-salt
3 tsp. dry mustard
1/2 cup sweet pickle relish
Directions:
Mix together all ingredients.
Cover. Cook on Low 6-8 hours.
Exchange List Values: Starch 1.0, Fruit 0.5, Carbohydrate 0.5
Serving Size: Makes 20 Side Dish Servings
Nutritional Information: Per Serving: Calories 148 (Calories from Fat
6), Total Fat 1 gm (Saturated Fat 0.1 gm, Polyunsat Fat 0.2 gm,
Monounsat Fat 0.1 gm, Cholesterol 3 mg), Sodium 443 mg, Total
Carbohydrate 32 gm, Dietary Fiber 6 gm, Sugars 16 gm, Protein 6 gm
Source: Fix-It
and Forget-It Diabetic Cookbook by Phyllis Pellman Good
GREEN RICE BAKE
10 oz. pkg. frozen chopped spinach
2 eggs, slightly beaten
2 cups milk
3/4 cup instant rice
1 cup shredded process American cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
1/4 cup toasted slivered almonds
1. Cook spinach according to package directions; drain, removing as
much liquid as possible.
2. Combine eggs and milk in a large mixing bowl, stirring well. Add
spinach and remaining ingredients; mix well. Pour into a lightly
greased 10x6 glass baking dish; bake at 325 for 35 to 40 minutes or
until firm.
Yield: 6 servings.
Source: Southern Living 1979 Annual Recipes
BAKED NACHO CASSEROLE
Enjoy the taste of fully loaded nachos layered and baked in this
irresistible casserole.
Hands On: 20 minutes
Total: 50 minutes
Makes: 6 servings (about 1-1/2 cups each)
Ingredients
PAM Original No-Stick Cooking Spray
1 cup chopped green bell pepper
1 cup chopped red onion
1 pound lean ground beef (93% lean)
1 can (15 oz each) Ranch Style Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies,
drained
1 cup light mayonnaise
1 cup frozen whole kernel corn
1 teaspoon chili powder
4 ounces baked tortilla chips, crushed, divided (4 oz = about 4 cups)
1 cup shredded sharp Cheddar cheese
3 cups shredded lettuce
1/3 cup reduced fat sour cream
1/4 cup sliced ripe olives
Chopped cilantro, optional
Directions
Preheat oven to 350F. Spray 8x8-inch glass baking dish with cooking
spray; set aside.
Spray large skillet with cooking spray; heat over medium heat. Add
pepper and onion, cook and stir until softened, about 5 minutes. Remove
vegetables from skillet; set aside. Add beef to skillet, cook until
meat is brown and crumbly and no pink remains. Add vegetables, black
beans, drained tomatoes, mayonnaise, corn and chili powder to skillet;
stir until combined.
Place half of meat mixture in prepared dish; top with half of the
tortilla chips. Place remaining meat mixture over chips. Cover with
foil; bake 25 minutes. Remove foil; top with the remaining tortilla
chips and cheese. Bake, uncovered, 5 minutes or until cheese melts.
Serve with lettuce, sour cream and ripe olives. Garnish with cilantro,
if desired.
Nutrition (per serving)
Calories 493 Sugars 7 g
Total fat 29 g Protein 22 g
Saturated fat 9 g Vitamin A 16%
Cholesterol 70 MG Vitamin C 36%
Sodium 918 MG Calcium 19%
Carbohydrate 38 g Iron 17%
Dietary fiber 5 g
Source: ConAgra Foods
CREAMY SPAM AND
BROCCOLI CASSEROLE
Vegetable cooking spray
7 oz. pkg. elbow macaroni
2 cups frozen cut broccoli, thawed and drained
12 oz. can Spam Lite luncheon meat, cubed
1/2 cup chopped red bell pepper
2 cups skim milk
2 Tbs. cornstarch
1/4 tsp. pepper
1 cup shredded cheddar cheese
3/4 cup soft bread crumbs
2 tsp. margarine, melted
Heat oven to 350. Spray 2-quart casserole with vegetable-cooking spray.
Cook macaroni according to package directions; drain. In casserole,
combine macaroni, broccoli, Spam, and red pepper. In small saucepan,
stir together milk, cornstarch, and pepper until cornstarch is
dissolved. Bring to a boil, stirring constantly, until thickened.
Reduce heat to low. Add cheese; stir until melted. Combine sauce with
other ingredients. Combine bread crumbs and margarine; sprinkle on top
of casserole. Bake 40 minutes or until thoroughly heated.
Serves 8.
Source: Spam magazine ad
CHICKEN TORTILLA SOUP
CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco
No Stick Cooking Spray. Slice the tortillas into strips; sprinkle
lightly with salt. Place on baking sheet; bake for 12-15 minutes or
until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over
medium high heat. Add onions and saute until soft. Add chicken, corn,
beans, tomatoes, chilis and taco seasoning; stir to combine. Add
chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15
minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over.
Sprinkle with cheese and cilantro. Top with remaining tortilla strips.
Garnish with sour cream and a lime slice.
Source: Crisco
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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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