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A
to Z
Recipes
March
13,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Let's
hope you remembered to set your clock forward an hour. No one likes to
miss out on an hour's sleep. Especially if you have to work like I do
today. I'm sure before my 12-hour shift ends I might really miss that
hour.
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.
Thanks to some nice folks we have a great issue today. Yeppers, it
takes some effort on the part of some to make this possible for all. I
hope you'll be one of them soon. Here is a handy link for sharing
recipes right here: A to Z Recipes Inbox.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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At
the back of the Daylight Saving scheme I detect the bony hand of
Puritanism, eager to push people into bed earlier and earlier to make
them healthy, wealthy and wise in spite of themselves.
~ Robertson Davies,
1913-1999
Canadian novelist, playwright, critic, journalist, and professor
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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FALLING APART
~Shared by Treva, NC
We don't always have to be strong sometimes our strength is expressed
in being vulnerable. Sometimes we need to fall apart to regroup and
stay on track.
We all have days when we cannot push any harder, cannot hold back
self-doubt, cannot stop focusing on fear, cannot be strong.
These are the days when we cannot focus on being responsible.
Occasionally, we don't want to get out of our pajamas. Sometimes we cry
in front of people. We expose our tiredness, irritability, or anger.
Those days are okay. They are just okay.
Part of taking care of ourselves means we give ourselves permission to
"fall apart" when we need to. We do not need to be perpetual tower of
strength. We ARE strong. We have proven that.
Our strength will continue if we allow ourselves the courage to feel
scared, weak, and vulnerable. when we need to experience those
feelings.
Today help me to know that is okay to allow myself to be human. Help me
not to feel guilty or punish myself when I need to "fall apart".
~Author Unknown
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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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Spring Forward and
Fall Back
Many people in North America and the United Kingdom (UK) use the term
“spring forward” and “fall back” when they refer to the daylight saving
start and end dates. This is mainly due to the fact that DST occurs in
the spring season and ends in the fall (or autumn) season in the
northern hemisphere, where Canada, the UK, and the United States (USA)
are located.
The term “to spring forward” refers to when people set the clocks one
hour forward, marking the start of DST. It is a term that is easy to
remember for many people in countries such as Canada, the UK and the
USA. This is because the DST start date coincides with the spring
season in these countries. It is the time of the year when the days
begin to have longer hours of sunlight after the winter’s end, in
addition DST, which brings forth an extra hour of daylight in the
afternoons or evenings.
The term “to fall back” suggests that one must set the clocks one hour
back when DST ends. It is associated with the fall (autumn) season
because the DST schedule ends in the fall. The fall season and the end
of daylight saving time mark a period when the days become darker, in
that there are less hours of sunlight during the day, particularly in
the afternoons or evenings, as winter soon approaches.
The phrase “spring forward, fall back” has been used for many years.
The terms “spring forward” and “fall back” were mentioned in newspapers
from as far back as the early part of the 20th century. For example,
the Heppner Gazette-Times (October 28, 1928) printed a notice, stating
“Daylight Savings Time ends this Sunday, October 31. Remember to set
your clocks back one hour, ‘Spring forward – Fall Back!’”. The use of
the words “spring forward” and “fall back” became increasingly popular
over time and these terms are now used widely across the United States
and Canada, as well as in the UK.
Source: Time
and Date
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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REDNECK LENT
~Shared by Jim D.,
WA
Each Friday night after work, Bubba would fire up his outdoor grill and
cook a venison steak.
But, all of Bubba's neighbors were Catholic. And since it was Lent,
they were forbidden from eating meat on Friday.
The delicious aroma from the grilled venison steaks was causing such a
problem for the Catholic faithful that they finally talked to their
priest.
The Priest came to visit Bubba, and suggested that he become a
Catholic.
After several classes and much study, Bubba attended Mass...and as the
priest sprinkled holy water over him, he said, 'You were born a
Baptist, and raised a Baptist, but now you are a Catholic.
Bubba's neighbors were greatly relieved, until Friday night arrived,
and the wonderful aroma of grilled venison filled the neighborhood.
The Priest was called immediately by the neighbors, and, as he rushed
into Bubba's yard, clutching a rosary and prepared to scold him, he
stopped and watched in amazement.
There stood Bubba, clutching a small bottle of holy water which he
carefully sprinkled over the grilling meat and chanted:
You wuz born a deer, you wuz raised a deer, but now you is a catfish.
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: A & P Spanish
Bar Cake
Submitter:
Johnny, LA
Reviewer:
Mary H., Montreal,
Canada
Date: February 23, 2011
Johnny, in LA, recently submitted a recipe for A & P Spanish Bar Cake. I
think that there are no more A & P grocery stores in Canada, so I
was delighted to try it, and the family was happy with the
results! I cut the ingredients in half, and baked it in a 9"
square pan, since we have a small family. I also used artificial
rum flavoring in the frosting.
Thanks so much, Johnny!
Mary
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.
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:
ALMOND SPLINTERS
~Shared by Barb C.,
Chula Vista, CA
9 Oz Milk Chocolate, Broken Into Pieces
6 Oz Slivered Almonds, Toasted
Directions:
Melt chocolate in top of a double saucepan over simmering water. Stir
until smooth or microwave on HIGH for 2 minutes. Combine almonds and
chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow
to set in a cool place; store in airtight container in cool place.
Makes about 25.
BAKED SCALLOPS WITH
SWISS CHEESE AND
FENNEL
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
2 pounds bay scallops
2 Tablespoons minced shallots
1/4 cup minced fennel bulb
1/2 cup butter
1 Tablespoon lemon juice
4 ounces grated Swiss cheese
2 Tablespoons grated Parmesan cheese
1/4 cup seasoned fine bread crumbs
2 Tablespoons chopped fennel grass
TO PREPARE:
1. Preheat oven to 400 degrees.
2. Rinse scallops in cold water. Pat dry with paper
towels. Place in buttered casserole.
3. Saute shallots and fennel in butter until soft but not
brown. Add lemon juice. Pour over scallops.
4. Sprinkle 1/2 of both cheeses, 1/2 of the bread crumbs and all
the fennel greens over the scallops. Toss gently to coat evenly.
5. Sprinkle top with remaining cheeses and bread crumbs.
6. Bake for 15 – 20 minutes until scallops are tender when
pierced with a knife and cheeses are golden and bubbly.
NOTE: May also be baked and served in 4 individual ramekins.
SERVES: 4
Source: "California
Sizzles: Easy and Distinctive Recipes for a Vibrant Lifestyle" by
Junior League of Pasadena
THAI SWEET CHILI
SAUCE
~Shared by Jim H.,
Calgary, Alberta,
Canada
Makes a little over a cup.
This work is licensed under a Creative Commons Attribution-Share Alike
3.0 United States License.
3 large garlic cloves, peeled
2 red Jalapeño peppers, seeded (Your mileage may vary, so adjust the
heat accordingly. Keep in mind, however, that the heat is the strongest
the day you make the sauce and starts to dissipate gradually the longer
it is kept in the refrigerator. I usually start off with more pepper
than I would like and let the sauce sit in the fridge for a couple of
days before I use it. This sauce keeps for a long time, and after a
couple of weeks, you can't even taste the pepper.)
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tablespoons water
In the blender, purée together all the ingredients, except for the last
two.
Transfer the mixture to a saucepan and bring to a boil over medium-high
heat. Simmer over medium heat until mixture thickens up a bit and the
garlic-pepper bits begin to soften, about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk in the
cornstarch mixture and continue to simmer one more minute. The
cornstarch will help the sauce to thicken slightly thereby causing nice
suspension of the garlic-pepper bits; otherwise, you get a thin sauce
with all the little pieces floating at the top.
Let cool completely before storing in a glass jar and refrigerate.
Source: shesimmers.com
REUBEN CASSEROLE
~Shared by Luanne,
FL
St Patrick's day is soon.
I think it should be 1/2 cup of sour cream and 1/2 cup of Thousand
Island dressing. You can make the dressing very easy with catsup, mayo
and sweet pickle relish.
1 jar (16 ounces) sauerkraut, rinsed and well drained
1-1/4 cups chopped cooked corned beef (about 1 pound)
1 cup (8 ounces) sour cream
1 small onion, chopped
1 garlic clove, minced
1 cup (4 ounces) shredded Swiss cheese
2 slices rye bread, cubed
2 tablespoons butter, melted
In a large bowl, combine the sauerkraut, corned beef, sour cream, onion
and garlic.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with cheese
and bread; drizzle with butter. Bake, uncovered, at 350F for 25-30
minutes or until heated through.
Yield: 4 servings.
Want more----double it !!!!
CHEAP TOMATO SOUP
CAKE
~Shared by Mary H.,
Montreal, Canada
1/2 cup shortening, softened
1 cup white sugar
1 10-ounce can undiluted tomato soup
1/4 cup water
2 1/4 cups white flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
dash of allspice
Preheat oven to 350 degrees F. Beat shortening and sugar
together. Combine soup and water. Mix dry ingredients
together and add alternately with soup mixture to shortening/sugar
mixture. Bake in greased and floured, 9" round pan, or 8" square
pan for 40 - 50 minutes, or until toothpick inserted in center comes
out dry. Cool, then frost with any frosting you desire, or serve
warm with sifted icing sugar on top.
SUMMERTIME VEGETABLE
PIE
~Shared by Marilyn,
Canton, OH
2 Tbsp. unsalted butter, melted
3/4 cup grated Parmesan cheese, divided
3 Tbsp. olive oil
1 onion, chopped
1 (10-inch) zucchini, split lengthwise, sliced thinly crosswise
1/4 pound asparagus, peeled, cut into 1-inch sticks
2 cloves garlic, chopped
1/2 pound spinach leaves, chopped
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh mint
Coarse salt and freshly ground pepper
4 eggs
1 1/3 cups ricotta cheese
1 cup mascarpone cheese
Preheat oven to 375.
Brush melted butter into an 8-inch springform pan. Sprinkle with 2
tablespoons Parmesan cheese.
Stir olive oil and onion together in a large skillet. Set over medium
heat and cook soft, 10 minutes. Add zucchini and cook till golden, 8
minutes. Add asparagus and cook till bright green, 3 minutes. Add
garlic and cook till fragrant, 1 minute. Add spinach and wilt, 1
minute. Pull pan off heat; stir in basil and mint. Season with salt and
pepper.
Whisk together eggs, ricotta, mascarpone and 1/2 cup Parmesan. Stir egg
mixture into vegetables. Scrape into prepared pan set on a baking
sheet. Sprinkle with remaining 2 tablespoons Parmesan.
Slide into a preheated oven and bake until puffed and jiggly, 30-40
minutes. Cool. Release sides of pan. Serve at room
temperature.
This is a double yum! Yield: 8 servings
DISHPAN COOKIES
~Shared by Johnny,
LA
2 Cups light brown sugar
1 Cup white sugar
2 teaspoons vanilla
2 Cups Oil
4 eggs
4 Cups flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups quick oats
4 Cups cornflakes
In a very large bowl or dishpan, cream sugars, vanilla, oil, and eggs.
Add flour, soda, and salt. Fold in oats and cornflakes.
Drop by ¼ measuring cup onto ungreased cookie sheets. This batter might
be a little dry and you may have to moosh it together with your hands
to get it into a ball when you put it onto the pan.
Bake for ten to twelve minutes at 375, or until edges are lightly
browned. If you want them to be chewy, bake a little less, crispy, a
little more. I always double this recipe and do half chewy, half
crunchy. They keep really well and are great for breakfast.
*This freezes well both as a dough and as a finished cookie.
HEARTY REUBEN SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
4 cups torn iceberg lettuce
1 can (16 ounces) sauerkraut, rinsed and drained
1 cup cubed Swiss cheese
2 packages (2-1/2 ounces each) sliced corned beef, chopped
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup Thousand Island salad dressing
1/2 rye croutons
4 hard-cooked eggs, quartered
In a large salad bowl or shallow platter, toss lettuce, sauerkraut,
cheese, corned beef and parsley. Drizzle with dressing. Garnish with
croutons and eggs. Serve immediately. Makes 4 servings.
CREAM OF POBLANO SOUP
~Shared by Linda
H., Rosharon, TX
1 ½ lbs Poblano peppers
5 tsps butter
6 tsps flour
6 cups chicken stock
2 egg yolks
¾ cup heavy cream
Salt
White pepper
Rub poblanos with olive oil. Roast poblanos in 350 degree oven for 45
mins on a cookie sheet. Turn once or twice. Place hot, cooked peppers
in paper bag and seal. Let the bag stand for 15mins before cleaning the
poblanos. Discard the poblanos outer skin, seeds and stem. Set cleaned
poblanos to side.
Melt 5 tsps butter in 4 – 6 quart saucepan over moderate heat. Add
flour and make a roux. Cook about a 1min over low heat, stir
constantly. Do not brown the roux. Add Chicken stock, beating
constantly to blend stock and roux. Stir until this cream soup base
comes to a boil, thickens and is perfectly smooth. Add poblanos and
simmer on low heat for about 15mins.
Puree the hot soup then pour through a fine sieve back into saucepan.
Blend your egg yolks and cream together at this time. Whisk in the hot
pureed soup, 2 tsps at a time, until ½ cup has been added. Then reverse
the process and slowly whisk the now-warm egg-yolk-and-cream mixture
into the soup.
Bring to boil, and boil for 30 mins, stirring constantly. Remove pan
from heat, taste and season with salt and pepper.
Source: http://mrfoodblog.blogspot.com
SUPER ITALIAN SUB
~Shared by Jim D.,
WA
Ready in 30 minutes or less.
1 loaf (1 lb.) Unsliced Italian bread
1/3 cup Olive or vegetable oil
1/4 cup Cider or red wine vinegar
8 Garlic Cloves, minced
1 tsp Dried oregano
1/4 tsp Pepper
1/2 lb. Thinly sliced fully cooked ham
1/2 lb. Thinly sliced cooked turkey
1/4 lb. Thinly sliced salami
1/4 lb. Sliced provolone cheese
1/4 lb. Sliced mozzarella cheese
1 medium Green pepper, thinly sliced into rings
Cut bread in half lengthwise; hollow out top and bottom, leaving a 1/2
inch shell (discard removed bread or save for another use). Combine
oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread
top and bottom.
On the bottom half, layer half of the meats, cheeses and green pepper.
Repeat layers. Replace bread top.
Wrap tightly in plastic wrap; refrigerate for up to 24 hours.
Yield: 10-12 servings.
Source: Quick Cooking Magazine
THE MELTING POT
GREEN GODDESS DIP
Copycat
~Shared by Treva, NC
From Chef Tom: "The Melting Pot is a great restaurant to go to with a
group of friends or a special date. The bill can get pretty steep
though... I like to create these dishes at home when I'm inviting
guests over. More money in my pocket is always a good
thing! This dip goes great with broccoli, cauliflower, carrots,
celery, or zucchini."
8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives
In a microwave-safe container, microwave cream cheese and milk for 2 to
4 minutes, whisking after each minute, until cream cheese melts and
mixture is smooth. Stir in sour cream, onion, parsley and chives.
Refrigerate until cold.
Source: The Secret Recipe Blog
WARM CANADIAN BACON
BITES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, chopped
1 cup shredded Swiss cheese
1 tomato, chopped
1 cup chopped onion
1 cup mayonnaise
1 teaspoon dried basil leaves
2 (12-ounce) packages refrigerated buttermilk flaky biscuits
Preheat oven to 350°F.
In bowl, combine Canadian Bacon, cheese, tomato, onion, mayonnaise and
basil. Cut each biscuit in half.
Place biscuit halves into greased miniature muffin cups, pressing
gently to fit cups. Spoon 1 tablespoon of filling into each cup.
Bake 20-25 minutes. Serve warm.
Makes 40 appetizer servings
Source: Hormel Foods
GREEN CHILE BEEF
EMPANADAS
~Shared by Marilyn,
Canton, OH
2 (9-inch) refrigerated pie crusts
2 cups cooked shredded beef
1 cup shredded Monterey jack cheese
1 (4-ounce) can diced green chilies
Preheat oven to 425 degrees F. Unroll pie crusts onto a flat surface.
Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and
about a tablespoon of chilies, making even layers and spreading
ingredients to within 1/2-inch of the edges. Top with second pie crust.
Using a pastry cutter or sharp knife, make an X across the circle,
making 4 equal sections. Pinch around the edges with a fork to seal.
Transfer empanadas to a baking sheet and make small slits in the top of
each one to allow steam to escape during cooking. Bake 8 to 10 minutes,
until crust is golden brown.
Note: The recipe says to make on flat surface and transfer to a baking
sheet. I found it easier to make them directly on the baking sheet.
Source: Quick Fix Meals with Robin Miller- Beef it Up
BAKED KETTLE CORN
(The Loaded Version)
~Shared by Johnny,
LA
*Note: the 1/8 teaspoon salt is optional. Use it if you want even more
of a sweet/salty contrast. You’ll get that anyway by using salted
butter but if you want to amp it up even more, throw in the salt, too.
5-6 quarts popped corn (about 1 cup unpopped kernels)
1 cup butter (not unsalted!)
1/8 teaspoon salt (optional)
3/4 cup granulated sugar
2 cups roasted, salted almonds
1 1/2 cups chocolate chips (semisweet, milk, white or bittersweet)
Preheat oven to 300 degrees F. In a small saucepan over medium-low
heat, melt the butter and sugar (and salt, if using) together, stirring
often, until the sugar is mostly dissolved and the mixture is very
thick, about 5 minutes. The mixture shouldn’t come to a simmer.
Pop the popcorn and sift through the popped corn to get rid of the
unpopped kernels (I don’t want anyone to sue me for a broken molar!).
Place the popped corn in a very large bowl (or two medium bowls).
Sprinkle almonds on top of the popped corn. If you want to coat some of
the popcorn in chocolate, reserve about 3-4 cups of popcorn before
proceeding with the next step. Once the butter and sugar mixture is
finished warming/dissolving, pour it over the popped corn, stirring all
the while to evenly coat the popcorn. Divide the popcorn between two
large rimmed baking sheets and bake for 10 minutes. Remove from the
oven and let the popcorn cool on the baking sheets. When cool, the
popcorn can be stored in an airtight container for up to a week.
To coat the reserved popcorn in chocolate, melt the 1 1/2 cups
chocolate chips in a medium microwave-safe bowl until completely melted
and smooth. Toss in the reserved popcorn and using a rubber spatula,
gently fold the popcorn into the chocolate mixture, taking care not to
be too ambitious and break the popcorn into pieces. When the popcorn is
evenly coated, pour onto a lined baking sheet (with a silpat or
parchment) and refrigerate until the chocolate has set. Break the
popcorn into pieces and toss with the baked and cooled popcorn.
Source: adapted from my friend, Becky M.
DECADENT CHOCOLATE
CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
12 servings
With its rich favor and light, airy texture, this melt-in-your mouth
confection makes an ideal chocolate lovers' dessert. For added
sweetness, serve each slice with a dollop of cocoa-dusted whipped cream.
4 ounces unsweetened chocolate, coarsely chopped
8 tablespoons unsalted butter
2 tablespoons water
3/4 cup granular sugar substitute, divided
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
6 large eggs, at room temperature
Whipped cream dusted with unsweetened cocoa powder (optional)
Heat oven to 325 F. Grease an 8-inch spring form pan, and line bottom
with parchment paper; grease paper, and set aside. Melt chocolate,
butter and water together in the top of a double boiler over medium-low
heat, stirring to combine. Remove from heat, and transfer to a large
bowl; cool to room temperature. Add 1/4 cup sugar substitute, the cocoa
powder and vanilla extract to chocolate mixture, stirring until
combined.
In the medium bowl of an electric mixer, beat eggs on medium high until
mixture forms thick ribbons when beater is lifted, about 6 minutes.
Reduce speed to medium; gradually add remaining 1/2 cup sugar
substitute, and beat until combined, about 1 minute. Stir one-third of
the egg mixture into the chocolate mixture to lighten.
In two additions, fold in remaining egg mixture until well combined.
Pour batter into prepared pan, smoothing top. Bake 40 to 45 minutes (in
a water bath), until evenly risen and almost set, like a brownie. Cool
completely on a wire rack. Run a knife around edge of pan, and remove
rim. Serve with whipped cream dusted with cocoa powder, if desired.
WHIPPED MASHED
POTATOES WITH CELERY
ROOT
~Shared by Linda
H., Rosharon, TX
Celery root (along with a bit of grated grana padano cheese) adds a
deep, earthy backbone to this potato recipe. It's a tweak even a
die-hard traditionalist can love.
1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled and cut into 1/2" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper
Peel and cut celery root cut into 1/2" cubes and combine in a 2-qt.
saucepan with half-and-half, butter, and thyme and bring to boil over
medium-high heat. Lower heat to medium-low and simmer, partially
covered, until celery root is tender, about 25 minutes.
Discard thyme. Transfer celery root mixture to a food processor and
purée. Scrape mixture through a sieve into a clean saucepan; keep warm
over low heat.
Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan
and add water so that potatoes are covered by 1". Bring to a boil over
high heat, lower the heat to medium low, and simmer until potatoes are
tender, 10–15 minutes. Drain potatoes and pass them through a ricer
into a large bowl. (For even smoother potatoes, mash with a potato
masher as well).
Transfer potatoes to the saucepan of puréed celery root and whisk in
cheese until cheese is melted and potatoes are smooth and hot. Season
with salt and pepper to taste.
Serves 8
Source: Saveur.com
BACON STUFFED BURGERS
~Shared by Jim D.,
WA
4 slices Bacon
1/4 C Chopped onion
1 4 oz. can Mushroom pieces drained & finely chopped
1 lb Lean ground beef
1 lb Bulk pork sausage
1/4 C Grated Parmesan cheese
1/2 tsp Pepper
1/4 tsp Garlic powder
2 tbsp Steak sauce
8 Hamburger buns, split & toasted Leaf lettuce, optional
Cook bacon until crisp. Remove bacon and discard all but 2 tbsp.
drippings. Sauté onions in drippings until tender. Crumble bacon; add
with mushrooms to skillet and set aside.
Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak
sauce in a large bowl. Shape into 16 patties.
Divide bacon mixture and place over 8 of the patties. Place remaining
patties on top and press edges tightly to seal. Grill over medium coals
until well-done (pork sausage in burgers requires thorough cooking).
Serve on buns, with lettuce, if desired.
POT ROAST WITH
MUSHROOMS AND SAVORY
GRAVY
(CROCK POT)
~Shared by Treva, NC
This pot roast is delicious and so easy to prepare and cook in the slow
cooker. Serve this pot roast with mashed potatoes and your favorite
vegetables on the side.
1 to 2 tablespoons olive oil or canola oil
1 pot roast, chuck arm or bottom round, visible fat trimmed, about 3 to
4 pounds
salt and pepper
1/4 cup flour
1 medium onion, thinly sliced
1 large jar or can sliced mushrooms, 6 to 8 ounces
1 jar (12 ounces) mushroom gravy
3/4 cup dry red wine
Heat olive oil in a large skillet over medium-high heat. Sprinkle the
roast with salt and pepper then dredge with flour. Sear on all sides
until nicely browned. Transfer the browned roast to the slow cooker.
Add onions to the skillet and cook, stirring, until browned and
slightly wilted. Add to the crockpot.
Combine the drained mushrooms with the mushroom gravy and red wine;
pour over the roast. Cover and cook on LOW for 8 to 10 hours, or until
very tender. Remove the roast to a plate and keep warm. Pour juices
into a saucepan and bring to a boil. Boil for 3 to 5 minutes, or until
reduced by about one-quarter to one-third. Slice the roast and serve
with the gravy.
Source: About.com Southern Cooking
CHICKEN AND CHEESE
CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
Makes 6 servings
2 cups cut-up cooked chicken
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (10 3/4 ounces) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 ounces)
2 1/4 cups Original Bisquick®
2/3 cup milk
Instructions
Heat oven to 375°. Mix chicken, corn, soup and cheese in square baking
dish, 8x8x2 inches.
Mix Bisquick and milk until soft dough forms. Turn dough onto surface
dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 2
1/2-inch cutter. Place biscuits on chicken mixture.
Bake 20 to 25 minutes or until biscuits are golden brown.
High Altitude (3500-6500 ft): Heat oven to 400°. Heat chicken, corn,
soup and cheese to boiling in 2-qt saucepan; pour into baking dish. Top
with biscuits. Bake 30-35 min.
CROCKPOT MEATLOAF
~Shared by Marilyn,
Canton, OH
I want to share a very simple recipe that I believe you'll enjoy
preparing.
2 1/2 pounds ground beef
1/4 cup ketchup
1 Tbsp. brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
1 Tbsp. Worcestershire sauce
1 small onion (diced)
1/4 cup water
Mix all ingredients together in a large bowl. Form into a meatloaf
shape that will fit into your crock pot. Cut a strip of foil and place
under the meatloaf in crock pot. Cut it long enough to cover the bottom
and sides of meatloaf. Place meat loaf in crock pot and top with an
additional 2 tablespoons ketchup. Cover and cook on low for
approximately 8 hours.
VANILLA WAFER CAKE
~Shared by Johnny,
LA
6 whole eggs
3.5 oz can of coconut (if you use bagged sweetened flaked coconut, just
use 1 cup – don’t use frozen)
1/2 cup milk
12 ounce box vanilla wafers*
2 C sugar
1 C chopped nuts (we use pecans)
Beat eggs well. Crush vanilla wafers. Mix wafers and all other
ingredients into eggs. Pour into greased and floured tube pan. Bake at
350 for one hour or until toothpick inserted in center comes out clean.
*Mama says don’t use generic ~eye roll~ I’ll do a “no comment” on that
one coz y’all know what I do…
BACON-SWISS TOSSED
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 cup mayonnaise
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups mixed salad greens
1 medium red onion, sliced
1 package (10 ounces) frozen peas, thawed
8 ounces sliced Swiss cheese, julienned
1 pound bacon, cooked and crumbled
In a small bowl, combine mayonnaise, sugar, salt and pepper. In a large
salad bowl, layer a third of the greens and a third of the mayonnaise
mixture, onion, peas and cheese.
Repeat the layers twice. Cover and refrigerate for at least 2 hours.
Just before serving, add the bacon and toss. Makes 6-8 servings.
LEMON CHICKEN
SPAGHETTI TOSS
~Shared by Linda
H., Rosharon, TX
Serves: 4
5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt
1/2 teaspoon lemon-pepper seasoning
1 (7 ounce) packages thin spaghetti
In a large skillet, saute onions & garlic in butter & oil until
tender.
Stir in the chicken, lemon juice, parsley, seasoned salt &
lemon-pepper.
Saute for 15-20 min or until chicken juices run clear.
Meanwhile, cook spaghetti according to package directions; drain.
Add to chicken mixture & toss.
Source: Quick Cooking
MOZZARELLA, TOMATO,
AND PESTO SANDWICH
~Shared by Jim D.,
WA
For the pesto:
1 cup packed fresh basil leaves
1 clove garlic, crushed
1 tablespoon olive oil
1/8 teaspoon black pepper
For the sandwich filling:
2 loaves (10 inches long) whole-wheat, French, or Italian bread
4 ounces sun-dried tomatoes, blanched and patted dry on paper toweling
8 ounces Mozzarella cheese (low fat or regular), thinly sliced
To make the pesto: In a food processor or blender, whirl the basil,
garlic, oil and pepper for about 40 seconds or until smooth.
Cut each bread loaf in half horizontally. Spread each bottom slice with
half the pesto; top with the tomatoes and mozzarella cheese. Cover with
the top slice of bread and cut in half. Makes 4 sandwiches.
Source: Reader's Digest
CHOCOLATE COVERED
OREO COOKIES
~Shared by Treva, NC
One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)
Take cookies and place them in a food processor and process until fine.
Add cream cheese and process until combined. Roll into small
balls and freeze for 15-20 minutes. Slowly melt chocolate chips or milk
chocolate. Using a toothpick dip each ball into the chocolate and place
on a cookie sheet until cooled completely. Store tightly closed.
PIZZA DOUGH
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and
warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Click
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LOW CALORIE COCONUT COOKIES
~Shared by Marilyn,
Canton, OH
1/2 cup butter
1 Tbsp. Sucaryl
1/3 cup sugar
1 egg
1 Tbsp. water
1 Tbsp. orange juice
1 Tbsp. grated orange rind
1 tsp. almond extract
1/2 cup shredded coconut
2 cups no-sift flour
1 tsp. baking powder
1/2 tsp. salt
Cream together butter, Sucaryl, egg, water, orange juice, peel, extract.
Add in remaining ingredients and mix thoroughly.
Form into roll and refrigerate until firm.
Cut into thin slices and bake on Teflon cookie tin 10-15 minutes at 400
degrees.
Makes 4 1/2 dozen cookies at 35 calories per cookie.
CORNED BEEF HASH
~Shared by Maggie,
TX
4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Diabetes appropriate, Low calorie, Healthy weight, High potassium,
Gluten free
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes, or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket (4 ounces, see Tip)
1/2 cup reduced-sodium chicken broth
1/4 cup chopped fresh parsley
Salt & freshly ground black pepper, to taste
4 large eggs
PREPARATION
In a large cast-iron skillet, heat oil over medium-high heat. Add onion
and saute until it starts to brown, 5 to 8 minutes. Add
potatoes and cook, stirring, until they brown in spots and become
crusty, about 8 minutes more. Stir in corned beef and broth and cook,
scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes.
Add parsley and season with salt and pepper. Meanwhile, fill a large
skillet with 2 inches salted water and bring to a gentle simmer. Break
eggs, one at a time, onto a saucer and slide into the simmering water.
Poach eggs until set to desired firmness, 4 to 5 minutes. Divide hash
among 4 plates. Place eggs on top of hash.
TIPS & NOTES
Tip: Corned beef can be purchased at your supermarket deli. Be sure to
specify lean: it has 1 gram fat per ounce and an ounce of regular
corned beef has 5 grams fat.
NUTRITION Per serving:
320 calories; 13 g fat ( 4 g sat , 6 g mono ); 240 mg cholesterol; 36 g
carbohydrates; 15 g protein; 3 g fiber; 493 mg sodium; 695 mg
potassium.
Carbohydrate Servings: 2 Exchanges: 2 starch, 1/2 vegetable, 2
medium-fat meat, 1/2 fat
Source: EatingWell: March 1998
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CREAMY
VANILLA-CARAMEL CHEESECAKE
~Shared by Treva, NC
Indulge in desserts and have diabetes? You bet, savor every last
drizzle of caramel and crunchy pecans on creamy cheesecake!
Prep Time: 20 min
Start to Finish: 5 hr 5 min
Makes: 6 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups Yoplait® Original lowfat vanilla yogurt
2 tablespoons Gold Medal® all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
1. Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking
spray. Sprinkle cookie crumbs over bottom of pan.
2. Beat cream cheese in medium bowl with electric mixer on medium speed
until smooth. Add sugar, egg whites and vanilla. Beat on medium speed
about 2 minutes or until smooth. Add yogurt and flour. Beat on low
speed until smooth.
3. Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn
off oven; cool in oven 30 minutes with door closed. Remove from oven;
cool 15 minutes. Cover and refrigerate at least 3 hours.
4. Drizzle caramel topping over cheesecake. Garnish with pecan halves.
Store covered in the refrigerator.
Nutritional Information
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated
Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total
Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat
Carbohydrate Choices: 1 1/2
"Egg-stra" Special Whites
Egg whites provide the protein from eggs but don't contain the
cholesterol found in egg yolks. That's good news for your heart.
Success
Place the springform pan on a cookie sheet before putting in the oven
to keep pesky drips in check.
Variation
If you’re an almond or walnut lover, use them in place of the pecans.
Source: eatbetteramerica
FALAFEL PATTIES
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 cans (15 ounces each) chick peas (garbanzo beans), drained
and rinsed
- 1/2 cup plain dry bread crumbs
- 1/2 cup fresh chopped parsley
- 1 small onion, minced
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon fresh lemon juice
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
In a food processor fitted with its metal cutting blade, process all
the ingredients until thoroughly combined. Cover and chill for 30
minutes.
Shape the mixture into 24 patties, about 2 inches wide and 1/2 inch
thick.
Coat a large skillet with nonstick cooking spray. Heat the skillet over
medium heat. Add the patties in batches and cook for 3 minutes per
side, or until crispy and golden. Serve warm.
Nutritional Information Per Serving (3 patties): Calories: 163, Fat: 3
g, Cholesterol: 27 mg, Sodium: 247 mg, Carbohydrate: 27 g, Dietary
Fiber: 6 g, Sugars: 5 g, Protein: 8 g
Diabetic Exchanges: 2 Starch
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
SALMON WITH
CUCUMBERS AND DILL
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1-3/4 pounds salmon fillet, preferably center-cut, skin
removed, cut into 1-1/2-inch cubes
- 4 teaspoons extra-virgin olive oil, divided
- 2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch
sticks
- 1/3 cup reduced-sodium chicken broth
- Pinch of sugar
- 1/4 cup chopped fresh dill, plus sprigs for garnish
- Lemon wedges for garnish
DIRECTIONS
Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces
in the flour mixture, shaking off the excess.
Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add
half the salmon and saute until lightly browned on the outside but
still pink on the inside, 4 to 5 minutes.
Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons
oil and return to the heat. Saute the remaining salmon and transfer to
the plate.
Wipe out the pan again and add cucumbers, broth and sugar. Bring to a
simmer over medium heat. Cover and simmer until the cucumbers are
tender-crisp, 3 to 4 minutes. Uncover, increase the heat to high and
boil until the pan juices are reduced to 2 tablespoons, about 3
minutes. Add the reserved salmon and dill to the pan, cover and simmer
just until the salmon is opaque in the center, 2 to 3 minutes. Garnish
with dill sprigs and lemon wedges.
Nutritional Information Per Serving (1/6 of recipe): Calories: 240,
Fat: 12 g, Cholesterol: 72 mg, Cholesterol: 72 mg, Carbohydrate: 6 g,
Protein: 27 g, Fiber: 1 g, Sodium: 164 mg
Diabetic Exchanges: 1 Vegetable, 4 Lean Meat
Source: The
Eating Well Diabetes Cookbook
BARLEY PILAF
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 piece smoked ham hock, 6 ounces
- 2 stalks celery, cut into 2-inch lengths
- 2 bay leaves
- 1/2 teaspoon dried sage
- Pepper
- 4 cups water
- 1 tablespoon safflower oil
- 1 medium onion, chopped
- 1 cup pearled barley
DIRECTIONS
In a large pot, put the ham hock, celery, bay leaves, sage, pepper to
taste, and water. Over high heat, bring to a boil, lower the heat to
medium, and cook, uncovered, for 20 minutes. Volume of the broth will
reduce by about 1 cup.
In a medium pot, heat the safflower oil over medium heat. Cook the
onion, stirring occasionally, until soft, about 5 minutes. Add the
barley and cook, stirring for 1 minute.
When the ham hock stock is prepared, pour the broth through a sieve
into the barley. Bring to a boil.
Turn the heat to low, cover the pot, and cook the barley until tender
and all the liquid is absorbed, about 30 minutes. If the barley is not
quite done, add 1 or 2 tablespoons water and continue to cook. If the
barley is not cooked but liquid remains, turn off the heat and let the
barley rest in the covered pot while the grain continues to absorb the
liquid.
Nutritional Information Per Serving (1/6 of recipe): Calories: 146,
Fat: 3 g, Cholesterol: 0 mg, Sodium: 20 mg, Carbohydrate: 28 g,
Protein: 4 g
Diabetic Exchanges: 2 Starch
Source: Diabetes
Cookbook for Dummies
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HAM AND CHEESE SANDWICH SPIRALS
~Shared by Maggie,
TX
Makes: 2 servings
Prep: 15 minutes
Chill: 1 hour
Ingredients
1/2 of an 8-ounce container tub cream cheese
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
crushed
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano,
crushed
1/4 teaspoon salt
1/8 teaspoon pepper
2 8-inch flour tortillas
3 ounces very thinly sliced fully cooked ham, turkey, or chicken
1 ounce very thinly sliced Swiss, provolone, or mozzarella cheese
2 lettuce leaves
1 medium tomato, chopped
Directions
1. For filling, in a medium mixing bowl stir together the soft-style
cream cheese, basil, oregano, garlic salt, and pepper.
2. To assemble, gently spread each tortilla with the filling. Arrange
the ham, turkey, or chicken slices atop the filling. Top the meat
slices with the Swiss, provolone, or mozzarella cheese slices.
3. Place lettuce leaves and chopped tomato along one edge of each
tortilla. Starting with the edge with the lettuce, roll up each
tortilla jelly-roll style. Cover and chill the tortilla rolls for 1 to
24 hours.
4. To serve, cut tortilla rolls in half crosswise or cut into 1-inch
slices.
Menu Suggestion: Complement these snazzy sandwiches with three-bean
salad spooned into small lettuce cups.
Nutrition Facts
Servings Per Recipe 2 servings
Calories 443,
Total Fat (g) 29,
Saturated Fat (g) 14,
Cholesterol (mg) 97,
Sodium (mg) 1156,
Carbohydrate (g) 26,
Protein (g) 22,
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes & Gardens magazine
SEAFOOD PASTA SALAD
~Shared by Maggie,
TX
Serves 2.
Prep Time: 30 minutes
Total Time: 30 minutes
Ingredients:
8 oz. farfalle or other pasta
6 Tbsp. olive oil; divided
3 Tbsp. lemon juice
2 oz. boiled shrimp
2 oz. smoked salmon; broken into chunks
2 oz. crab meat
1/2 sm. yellow bell pepper
6 cherry tomatoes; cut in half
2 Tbsp. finely chopped fresh dill
Salt and pepper
Preparation:
1. Bring a large pot of water to a boil and add 3 tablespoons of olive
oil*. Cook pasta according to package directions.
2. Drain pasta and rinse with cold water.
3. Scoop pasta into medium bowl and add all other ingredients. Chill
for at least 2 hours. Note: if you can let it age overnight it's
better, but don't add the tomatoes until you serve it.
4. Taste and adjust seasonings. Serve.
*Note: Adding oil to the water helps keep the pasta from sticking
together.
Source: Kevin D. Weeks., About.com
Guide
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ARROZ CON CHILE VERDE
(Green Chile Rice)
Prep Time: 10 mins
Total Time: 30 mins
Servings: 6-8
"Quick and easy rice dish for your next Mexican meal."
Ingredients
1 cup chicken broth ( water can be used)
1 cup Monterey jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 (4 ounce) cans chopped green chilies
1/4 teaspoon garlic powder
Directions
1. Bring broth to boil in medium saucepan.
2. Add rice to water and stir. Remove water from heat, cover and let
stand for 3 minutes.
3. Add all remaining ingredients to rice and place in a 2-quart,
greased, casserole dish.
4. Bake at 350 degrees for 20 minutes.
Nutrition Facts
Serving Size: 1 (129 g)
Servings Per Recipe: 6
Amount Per Serving % Daily Value
Calories 308.8 ; Calories from Fat 199 64%
Total Fat 22.1g 34%
Saturated Fat 13.6g 68%
Cholesterol 50.5mg 16%
Sugars 1.3 g Sodium 659.3mg 27%
Total Carbohydrate 18.4g 6%
Dietary Fiber 0.6g 2%
Sugars 1.3 g 5%
Protein 9.4g 18%
TOFFEE BARS
(a.k.a. Redneck
Toffee)
35 saltine crackers
½ cup (1 stick) butter
½ cup packed light brown sugar
8 oz. semi-sweet chocolate chips
1 cup chopped, toasted pecans
To toast pecans: place pecans in a small baking pan in a 350 degree
oven. Cook for 5 minutes or until nuts are toasted.
For the toffee: preheat the oven to 400 degrees. Place the crackers in
a single layer in a small baking pan. Cook brown sugar and butter in a
saucepan over medium-high heat until butter is completely melted and
mixture comes to a rapid boil. Pour over crackers and spread out with a
wooden spoon or brush making sure to cover all the way to the edges of
the crackers.
Bake 5 minutes or until topping is golden brown. Remove from oven and
immediately sprinkle with chocolate chips. Turn the oven off and place
the pan back in the hot oven for 1 minute to soften the chocolate
chips. Remove from oven and spread chocolate evenly over the crackers.
Sprinkle with nuts.
Allow the mixture to cool completely until the chocolate has
re-solidified. Break into pieces.
Enjoy!
Source: Never Enough Thyme
MACARONI AND CHEESE
CARBONARA
Serves: 6
Cooking Time: 20 min
Ingredients
4 tablespoons unsalted butter
4 ounces sliced pancetta or 6 slices bacon cut into 1/4-inch pieces
3 cloves garlic, finely chopped
5 egg yolks
2 cups heavy cream
1 cup grated Parmesan cheese
freshly ground pepper
1/4 cup chopped parsley
1 pound pasta (more or less according to your tastes
Instructions
1. Cook pasta according to package directions; drain and set aside.
2. In a large skillet, melt the butter over moderate heat.
3. Add the pancetta or bacon and saute until crisp, 3 to 5 minutes;
drain off all but a thin film of fat.
4. Add the garlic and saute about 1 minute more.
5. In a bowl, beat the egg yolks, cream, and 1/2 cup of the Parmesan.
6. Add cooked, drained pasta to the skillet and pour in the cream
mixture.
7. Toss over low heat until the sauce thickens and coats the pasta, 2
to 3 minutes.
8. Serve immediately, sprinkled generously with remaining Parmesan
cheese, black pepper and parsley.
Notes
This recipe can be made with fettuccine, angel hair or linguine.
PORK CHOPS WITH
CHEESY HASH BROWN
POTATOES
This wonderful, comforting, delicious one dish recipe can be made with
any flavor of condensed soup and any flavor of cheese. The day I made
this I had some leftover ricotta cheese, so I substituted it for part
of the sour cream.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes
Ingredients:
6 boneless pork loin chops
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
10 oz. can condensed cream of mushroom soup with roasted garlic
1/2 cup milk
1 cup sour cream
30-oz. pkg. frozen hash brown potatoes
1-1/2 cups shredded baby swiss cheese
1/4 cup grated Parmesan cheese
3 cups frozen sugar snap peas
2 tablespoons olive oil
Preparation:
Preheat oven to 375 degrees. In a large skillet, brown pork chops in 1
tablespoon olive oil over medium heat, turning once to brown; set
aside. Add onions and garlic to pan and cook and stir over medium heat
until crisp tender. Add condensed soup and milk; cook and stir until
bubbly. Remove from heat and stir in sour cream.
In 13x9" glass baking dish, combine potatoes and grated cheeses and
toss to mix. Add the soup/onion mixture and stir to combine. Place the
browned pork chops on top. Bake casserole, uncovered, at 375 degrees
for 40 minutes. Place sugar snap peas and 2 tablespoons olive oil in a
1-1/2 quart casserole dish; toss to coat and place in oven. Bake 15-20
minutes longer or until pork chops are fully cooked, casserole is
bubbling, and peas are hot and tender. 6 servings.
Source: Linda Larsen, About.com
Guide
WOODEN SPOON CAKE
1 German sweet chocolate cake mix
1 can sweetened condensed milk (not evaporated)
1 jar caramel ice cream topping (warm a little)
Cool whip
3 Heath bars (broken into crumbs)
Bake cake in 9x13 pan according to box. While warm, poke holes in it
with the end of a wooden spoon, right to the bottom. Pour 1/2 of the
can of milk into the holes. Into the same holes drizzle the caramel
topping. When completely cool, spread lavishly with Cool Whip. Top with
crumbled Heath bars. Refrigerate!
CROCK POT TERIYAKI
STEAK
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 cup Soy sauce
1 tb Sugar
1 Clove garlic crushed
1. Cut steak into 1/8" thick slices. Combine remaining ingredients in a
small bowl. Place meat in a crock-pot. Pour sauce over.
2. Cover and cook on low for 6 to 8 hours. Serve with rice.
CORN CUSTARD
Yield: 6 to 8 servings
1 can whole-kernel corn, drained
3 eggs
2 tablespoons sugar
¼ teaspoon nutmeg
½ teaspoon salt
Freshly ground pepper to taste
1 cup milk
1 cup light cream
Preheat oven to 350°F.
Lightly butter 10 by 5 inch, shallow baking dish.
Empty can of corn into a large bowl, set aside.
With a stand or hand mixer, beat eggs well, and pour over corn.
Stir in rest of ingredients, mixing until well combined.
Turn mixture into prepared baking dish.
Set in larger baking pan, and fill larger pan with boiling water to
depth of 1 inch.
Bake 50 minutes, or until knife inserted in center comes out clean.
Source: Mardi Burden, Tucson, Arizona, Cuisine
Classique Cooking School
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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