|
A
to Z
Recipes
March
16,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and
welcome to your Wednesday edition of A
to Z Recipes Newsletter. My
thoughts and prayers go up for the millions affected by the horrific
disaster in Japan. I encourage you to do what you can to help, even if
it is through prayer alone. It is unimaginable to me for something like
this to happen at home. How many in Japan felt this just a week ago? On
a happier note, I hope you have a memorable St. Patrick's Day
tomorrow.
Lent sort of dampens the fun as we may have sworn off on some of the
best foods (like left-over Corned Beef Hash, my personal fave, for
dinner on Friday night) and some beverages (green beer, Irish Coffee,
anyone?).
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://a2zrecipes.net/IOP.html.
We have rented a lovely beach house
on Isle of
Palms. Space at the house is about all booked. (I believe we
have room for one
more person, double
occupancy.) 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. 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.
I
chose today's
issue
in which to share some St. Patrick's Day
goodies. Why today, you ask?
Well... when I post them too soon, people delete the issue and then
write me and ask me to look up those recipes for them. Seriously!
(BTW... we do have an archive where all previous issues are located:
http://a2zrecipes.net/Archives.html.
This link is in several places in each issue)
So when I post them only a day or
so ahead, you can copy the recipes you like and use them now - or -
next year.
Works for
me! I do hope you will become an active part of
this publication by sharing recipes for regular issues. They are truly
needed. Here is a handy link for sharing recipes right here: A to Z Recipes Inbox.
We'll see you here
again on Sunday, God willing.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
Famous Irish Americans
The talented and driven people of Ireland have contributed so much to
the to world. Below are a select few Irish Americans that have left
their mark their respective fields of work or history.
U.S. Presidents:
Joseph Biden (VP)
James Buchanan
Bill Clinton
Ulysses S. Grant
Andrew Jackson
John F. Kennedy
William McKinley
Richard Nixon
James K. Polk
Ronald Reagan
Woodrow Wilson
Music & Dance:
Mariah Carey
Rosemary Clooney
Judy Collins
Billy Corgan
Chris Cornell
Bing Crosby
Jimmy Dorsey
Tommy Dorsey
Michael Flatley
James Hetfield
Gene Kelly
Tim McGraw
TV & Film:
Gracie Allen
James Cagney
George Clooney
Walt Disney
Errol Flynn
John Ford
Judy Garland
Mel Gibson
Alfred Hitchcock
Ron Howard
John Huston
Buster Keaton
Diane Keaton
Grace Kelly
Kevin Kline
Michael Moore
Bill Murray
Conan O'Brien
Rosie O'Donnell
Gregory Peck
Regis Philbin
Tyrone Power
Martin Sheen
Ed Sullivan
Spencer Tracy
John Wayne
Arts & Letters:
Nellie Bly
Jimmy Breslin
William F. Buckley Jr.
Raymond Chandler
Kate Chopin
Tom Clancy
Pat Conroy
Maureen Dowd
Dominick Dunne
James T. Farrell
F. Scott Fitzgerald
William Harnett
Mary Higgins Clark
Henry James
Frank McCourt
Margaret Mitchell
Peggy Noonan
Flannery O'Connor
Georgia O'Keeffe
Eugene O'Neill
Bill O'Reilly
Anna Quindlen
Augustus Saint-Gaudens
Sports:
John McEnroe
Tom Brady
Jimmy Connors
Ed Delahanty
Ben Hogan
Connie Mack
John McEnroe
Mark McGwire
Danica Patrick
Nolan Ryan
Sam Snead
Ed Walsh
Other Notables:
Daniel Berrigan
Phillip Berrigan
William Brennan
Molly Brown (Margaret Tobin Brown)
Pierce Butler
John Carroll
Eileen Collins
Michael Collins
Henry Ford
John Joseph Hughes
Herb Kelleher
Anthony Kennedy
Billy the Kid (William Henry McCarty)
Tom Monaghan
Charles Townes
John Walsh
Jack Welch
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!
|
|
|
Fun Beer Facts
About 4000 years ago, it was the accepted practice in Babylonia that
for a month after the wedding, the bride's father would supply his
son-in-law with all the mead he could drink. Mead is a honey beer, and
because their calender was lunar based, this period was called the
"honey month" or what we know to day as the "Honey moon"
Before invention of the thermometer, brewers used to check the
temperature by dipping their thumb, to find whether appropriate for
adding Yeast. Too hot, the yeast would die. This is where we get the
phrase " The Rule of the Thumb"
In English pubs, ale is ordered by pints and quarts. So in old England,
when customers got unruly, the bartender used to yell at them to mind
their own pints and quarts and settle down. From where we get "mind
your own P's and Q's".
After consuming a vibrant brew called Aul or Ale, the Vikings would go
fearlessly to the battlefield, without their armor, or even their
shirts. The "Berserk" means "bear shirt" in Norse, and eventually to
the meaning of wild battles.
Way down in 1740, the Admiral Veron of the British fleet decided to
water down the navy's rum, which naturally, the sailors weren't pleased
with. They nicknamed the Admiral Old Grog, after the still stiff
grogram coats he used to wear. The term grog soon began to mean the
watered down drink itself. When you are drunk on this this grog, you
are "groggy", a word still in use.
Long ago in England, pub frequenters had a whistle baked into the rim
of their beer mugs or ceramic/glass cups. The whistle was used to order
services. Thus we get the phrase, "wet your whistle".
Disclaimer: I am
unsure if any of
this is factual - but - it is fun!
Source: Various internet
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: "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.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Special Delivery
~Shared by Mary H.,
Montreal, Canada
Paddy spies a letter lying on his doormat.
It says on the envelope "DO NOT BEND".
Paddy spends the next 2 hours trying to figure out how to pick the
bloody thing up.
An Irish Family Tradition
~Shared by Cherie
S., WA
Paddy had long heard the stories of an amazing family tradition. It
seems that his father, grandfather and great-grandfather had all been
able to walk on water on their 18th birthday. On that special day,
they'd each walked across the lake to the pub on the far side for their
first legal drink.
So when Paddy's 18th birthday came 'round, he and his pal Mick, took a
boat out to the middle of the lake, Paddy, stepped out of the
boat...and nearly drowned! Mick just barely managed to pull him to
safety.
Furious and confused, Paddy, went to see his grandmother.
"Grandma," he asked, "It's my 18th birthday, so why can't I walk 'cross
the lake like my father, his father, and his father before him?"
Granny looked deeply into Paddy's troubled brown eyes and said,
"Because your father, your grandfather and your great grandfather were
all born in December, when
the lake is frozen, and you were born in August, ya dip!"
Good Luck Omens to Look for on St.
Patrick's Day
1. You find a four-leaved clover while removing belly-button lint from
your navel.
2. Green water is flowing uncontrollably from all water outlets in your
home.
3. You notice a leprechaun's bloody shoe in your dog's mouth.
4. You hear an echoed voice saying "Manly, yes, but I like it too"
while you're showering.
5. You follow a rainbow to its end and find a pot of steamin' hot Cheez
Whiz.
6. During breakfast, you realize that Lucky Charms truly are "magically
delicious."
7. Someone has replaced the water in your fish tank with green beer,
resulting in loud, drunken, unruly fish singing "Oh, Danny Boy" at the
top of their gills.
8. You find a patch of four-leaved clovers growing in your sock drawer.
9. You receive junk mail addressed to O'Current Resident.
10. You have cornered a wet, shivering, frightened leprechaun in your
laundry room and are taunting him, saying "Do you feel lucky... punk?"
You Might be a Leprechaun if...
You snicker uncontrollably all through "Darby O'Gill And The Little
People."
Their record collection is stocked only with very short artists --
Paula Abdul, Sheena Easton, Prince, Phil Collins.
You get jumpy every time friends ask you if you can cover them for
lunch.
When you see a rainbow, you get a greedy little look in your eye.
(Arrrr, there's me pot o' gold!)
In your cupboard -- nothing but Lucky Charms cereal.
Every time you get your paycheck, you convert it into gold coins and
bury it somewhere.
You insist on dancing a jig on your way to work each morning to the
embarrassment of all your friends.
You've been under a rock for the past few years.
You just despise fairies. ("Wing Envy" if you ask me!)
You try to pick up women by saying "Ah, lassie, you have dazzling
kneecaps, you do."
When drunk, you discourse endlessly on shoes, and annoy folks by saying
things like "How can ye not know what a grommet is, lad? You're wearing
several on yer feet! What are ye, dumb?"
Around St. Patrick's Day, you stock up on Shamrock Shakes at
McDonald's.
When you say something is "magically delicious," it really is.
And the number one way you can tell you might be a Leprechaun:
You're three feet tall, Irish, have red hair, cuss, drink and wear
green a lot!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
Maggie, wonderful
issue on Spam. Even though my late husband was in WWII and ate K
rations and perhaps Spam, every once in a while he asked me to prepare
it--but it had to be breaded and fried. I still keep a can on the
shelf for an "emergency" supper.
Thanks
again,
Dorothy
G.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SUE BEE HONEY GLAZED
CORNED BEEF
~Shared by Treva, NC
Ingredients
4 pounds corned beef brisket with seasoning packet included
2 garlic cloves
1 stalk celery, roughly chopped
1 large carrot, roughly chopped
1 large white onion, quartered
2 quarts water
Directions
1. In a large stockpot, combine corned beef, water, whole vegetables
and garlic. Also, sprinkle spices from seasoning packet in the water.
Bring to a boil, lower heat, cover and simmer for 3 hours. You may use
a crockpot for this, cooking 4 to 6 hours on high.
2. Place a cooking rack in a shallow baking pan or dish. Transfer
brisket from cooking liquid, placing fat side up on rack.
3. Spoon glaze over meat
4. Bake, uncovered, in a preheated 350 degree oven for 30 to 40
minutes. Transfer to serving plate. Slice meat across the grain.
Glaze
Ingredients
1/2 cup Sue Bee Honey
3 tablespoons Dijon mustard
1/4 cup brown sugar
1/2 teaspoon ground ginger
Directions
1. Combine honey, brown sugar, mustard and ginger to make a glaze.
BARLEY CASSEROLE
~Shared by Luanne,
FL
I like making this as a change from potatoes, rice and pasta. I make
half the recipe and it turns out fine.
2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 TBS butter or stick margarine
1 1/2 c.medium pearl barley
1/2 tsp salt
1/8 tsp pepper
4 1/2 c. chicken broth, divided
2TBS minced fresh parsley
1/2 c. slivered almonds
In a large ovenproof skillet, saute the celery, carrots, onions and
garlic in butter until tender. Stir in the barley, salt and pepper.
Stir in 2 1/2 c. broth. Cover and bake at 350 for 30 minutes. Stir in
parsley and remaining broth; sprinkle with almonds. Bake uncovered,
30-40 minutes longer or until liquid is absorbed and barley is tender.
Yield 8 servings
VEGETARIAN EGG ROLLS
~Shared by Mary H.,
Montreal, Canada
1 or 2 cups shredded red cabbage
1 bunch green onions, chopped
2 sticks celery, finely chopped
1/2 cup finely diced mushrooms
1/2 teaspoon ginger
3 tablespoons soya sauce
2 tablespoons golden honey
1 teaspoon curry powder
2 teaspoons egg roll seasoning
2 cloves garlic, ground
3 tablespoons water
1 egg
Peanut oil, for deep frying
20 egg roll covers
Mix all ingredients (except the last two) well with hands in large
bowl. Wrap into covers. Use egg white and water (2
tablespoons) to hold (glue) the egg rolls. Make a line around the
edge with egg mixture before you roll. Use about 2 to 3
tablespoons of filling per roll. Deep fry in peanut oil at high
heat until golden.
Yield: 20 egg rolls.
IRISH SODA BREAD
~Shared by Larry
J., Spring Hill, TN
4 cups flour (I used all-purpose, but I have read that pastry or cake
flour works very well)
1 tsp. baking soda
1 tsp. salt
14 oz. buttermilk
Sift the dry ingredients into a large bowl and combine them well. Make
a well in the center and pour in the buttermilk. Stir to combine, then
turn out onto a floured surface and knead lightly. Shape into a circle,
about 8 inches across, and pat smooth.
Grease and flour a round cake pan, and put the dough inside. Using a
knife, make a cross shape on the top of the loaf, dividing it into
fourths. You don’t want to cut all the way through … just enough to see
the design. Take a second cake pan and invert it over the dough, so it
rests upside-down on the bottom pan.
Bake in a 425-degree F. oven for 30 minutes. Then remove the top pan
and bake another 15-20 minutes, until the loaf is golden brown and
makes a “thud” sound when you tap it.
TIPSY POTATO SOUP
~Shared by Treva,
NC
2 TB butter
1 Tsp.garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 TB sugar
1 TB chicken boullion
64 oz. chicken stock
Few TB flour to thicken
4 cups cream
salt and pepper to taste
Saute garlic in butter for 1 minute, add vegetables and saute for 3-5
minutes or until tender. Add potatoes and beer and bring to a boil.
Mash potatoes against sides of pot. Add sugar, stock, boullion and salt
and pepper. Add flour and stir until thickened. Add cream, stir and
serve.
YIELD: 10 Servings
HOMEMADE PEPPERMINT
PATTIES
~Shared by Marilyn,
Canton, OH
If you like the mint patties that you find in the candy aisle, you will
love these.
3 3/4 cups powdered sugar
3 Tbsp. butter, softened
2 to 3 teaspoons peppermint extract
1/2 teaspoon pure vanilla extract
1/4 cup evaporated milk
2 cups chocolate chips
2 Tbsp. shortening
In a large bowl, combine the first four ingredients; then add milk and
mix well. Spread mixture onto a baking sheet that has been lined with
parchment paper or a silpat mat. Refrigerate for 1-2 hours or until
firm. Melt 1 cup chocolate chips and 1 tablespoon shortening in the
microwave stirring every 30 seconds until melted. Spread over chilled
mint mixture and chill until chocolate is set. Flip bars over and
carefully peel or parchment paper. Melt remaining chocolate and
shortening and spread over the mint layer. Chill until set. After firm,
bring to room temperature and then cut them. If the chocolate is
solid these will be hard to cut. I bring them to room temperature to
cut them, and then put them back in the refrigerator to store them.
Note: The original recipe for these had you making individual
little patties and dipping each one. I have found though that it is
much easier to make these into bars.
IRISH BANNOCK
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1 cup buttermilk
1/2 cup dried currants
Combine flour, sugar, baking soda, baking powder, and salt. Cut butter
into flour mixture with pastry cutter. Add buttermilk until dough is
soft. Stir in currants.
Turn dough out onto a lightly floured surface. Knead for 5 minutes, or
until smooth. Form dough into a 7 inch round. Place on a lightly oiled
cake pan or cookie sheet. Cut 1/2 inch deep cross side to side. Score
with cross 1/2 inch deep on the top.
Bake in a preheated 375 degrees F (190 degrees C) oven for 40 minutes.
CHOCOLATE SCOTCHEROOS
~Shared by Johnny,
LA
1 cup white sugar
1 cup light corn syrup
1 cup peanut butter
6 cups Rice Krispies or Special K cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips
Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and
bring to a rolling boil. Remove from heat, and stir in peanut butter.
Mix in the cereal until evenly coated. Press the mixture into the
prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch
chips, stirring occasionally until smooth and well blended. Be careful
not to overcook. Spread over the top of the bars. Chill until set and
cut into bars.
For an 11 x 13 pan, use a 12 oz box of Special K and 1 1/2 cups of each
sugar, peanut butter and Karo syrup. Then double the chips for the
topping.
CRANBERRY GLAZED
PORK ROAST
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
16 oz jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice cocktail
1 teaspoon dry mustard
1/4 teaspoon cloves
1 sirloin pork roast, extra-lean and boneless
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher.
Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast
in slow cooker and pour cranberry sauce mixture over it. Cook on low
setting for 6 to 8 hours or until meat is tender. Remove roast and keep
warm. With a metal spoon, skim the fat from the liquid in the slow
cooker. Pour 2 cups of the liquid (add water to fill out the measure,
if necessary) into a small saucepan. Bring to a boil over medium-high
heat. Blend cornstarch and cold water to make a paste; stir gradually
into boiling liquid. Continue cooking, stirring constantly, until
mixture thickens. Add salt to taste. Serve with pork.
Makes 12 servings.
CELERY ROOT AND
POTATO MASH WITH
HORSERADISH
~Shared by Linda
H., Rosharon, TX
Serves: 5 cups
2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch
cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus kosher salt and freshly ground black pepper
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil
Place the celery root and potatoes in a medium saucepan and cover with
cold water; add a teaspoon of salt. Bring to boil over medium heat and
simmer for 15 to 20 minutes, until the celery root and potatoes are
very tender. Drain the water from the vegetables and pass them through
a food mill or a ricer into a large mixing bowl. Stir in the cream,
butter, and horseradish until the cream is absorbed and the mixture is
smooth. Season with kosher salt and pepper and garnish with chopped
chives. Drizzle with a healthy dose of olive oil and serve.
Source: Tyler Florence and Joann Cianciulli
CRANBERRY CASSEROLE
~Shared by Rita K.,
Niceville, FL
3 Cups diced apples
2 Cups fresh cranberries
1½ cups sugar
Mix above items and place in a 1½ quart baking dish.
Top with a mixture of:
1½ cups uncooked oatmeal
1 stick butter
½ cup brown sugar
Bake at 350 degrees for 1 hour.
IRISH CREAM
CHEESECAKE
~Shared by Treva,
NC
24 oz Cream cheese, softened
2 cups Vanilla Wafer crumbs
1/3 cup Butter, melted
1/2 cup Sugar
3 Large Eggs
2 Tb Flour
1 cup Irish cream liqueur
1 tsp Vanilla
1 cup White chocolate, grated
Oven Temp ~ 350°
Baking Time ~ 60 Min.
Pan Type ~ 9-inch Springform Pan
Preheat oven. Combine the cookie crumbs and butter in a medium-size
bowl. Press on the bottom of pan. Bake crust in oven for 5 minutes.
Remove and set aside. Cream together the cream cheese and sugar. Beat
in the eggs, flour, liqueur and vanilla until smooth. Pour mixture over
crust and bake for 40 minutes. Turn off oven. Leave cake in for another
15 minutes. Remove from oven and let cool. After cheesecake has cooled,
sprinkle white chocolate on top. Refrigerate overnight.
CREAMY CROCKPOT
POTATOES
~Shared by Marilyn,
Canton, OH
2 lb. small red potatoes, quartered
2 (8 oz) pkgs. cream cheese, softened
1 can cream of potato soup, undiluted
1 envelope buttermilk ranch salad dressing mix
Place potatoes in slow cooker. Beat cream cheese, soup and salad
dressing mix together. Pour over potatoes and mix well. Cover and cook
on low for 8 hrs.
BAILEY'S SUNDAE
COFFEE DRINK
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
12 cups brewed coffee
1 pint French vanilla ice cream
12 fluid ounces Irish cream liqueur
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with
a scoop of ice cream. Be sure to use large cups (the oversize types
you get at coffee houses are best). Top each scoop of ice cream with
just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about
halfway. It is then up to each individual to add more Irish cream,
half-and-half, or sugar to suit his/her taste.
CHEESE STUFFED
TOMATO SALAD
~Shared by Johnny,
LA
6 to 8 firm ripe tomatoes, peeled and cored
2 (3 ounce) package cream cheese
1/2 cucumber, grated
2 or 3 teaspoons chopped parsley
1 teaspoon minced onion
1/2 cup heavy cream
3/4 cup mayonnaise
Salt to taste
Lettuce cups
Mix cream cheese, cucumber, parsley, onion, salt and 3 tablespoons of
the mayonnaise. Stuff the mixture into six or eight tomatoes, depending
on size. Whip the cream and combine it with the remaining mayonnaise.
Place stuffed tomatoes in lettuce cups and top with the whipped-cream
mayonnaise.
LUCKY MINT CHEESECAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch
by piping melted chocolate into a shamrock shape on each piece.
Servings: Makes one (8-inch) cheesecake
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
1/2 cup (3 ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated
milk)
1 teaspoon vanilla extract
1 (6-ounce) packaged chocolate-flavored crumb pie crust
11 ounces cream cheese, softened*
1/2 teaspoon mint extract
several drops green food coloring
1 egg
Instructions
Preheat oven to 350°. In small saucepan, melt chips with 1/3 cup EAGLE
BRAND. Stir in vanilla. Spread on bottom of pie crust.
With mixer, beat cream cheese in large bowl until fluffy; gradually
beat in remaining EAGLE BRAND, mint extract and green food coloring.
Add egg; beat on low speed just until combined. Place pie crust on
baking sheet; place on oven rack. Carefully pour mint mixture over
chocolate layer in pie crust.
Bake 25 minutes or until center is nearly set. Cool. Chill at least 3
hours. Store leftovers covered in refrigerator.
Notes: *NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream
cheese.
BEEF AND GUINNESS
CASSEROLE
~Shared by Linda
H., Rosharon, TX
We were at the
Guinness "storehouse" in
Dublin recently... ~Linda
"This classic Irish dish gets its flavorful kick from traditional Irish
beer! The rich sauce and tender beef combined with chunks of garden
veggies make for a hearty one-pot meal!"
Serves: 4
3 slices raw bacon, chopped
1 tablespoon vegetable oil
2 pounds beef stew meat
1 1/2 cups (12 ounces) Guinness beer
3 cups beef stock
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces baby carrots
4 celery stalks, sliced into 1/2-inch chunks
1 large yellow onion, peeled and cut into half-moons
1 to 2 tablespoons flour
1/3 cup water
Place bacon in a heavy soup pot or Dutch oven and cook over high heat
until crisp. Stir in vegetable oil and stew meat, and continue cooking
for 8 to 10 minutes, or until meat is browned.
Stir in beer, beef stock, garlic, salt, and pepper; reduce heat to low,
and simmer, covered, for 30 minutes.
Add carrots, celery, and onions; stir well, and cook for 1 hour, or
until meat is tender.
Mix flour with water then stir into stew. Cook 1 to 2 minutes, or until
sauce is thickened.
Source: Mr Food
DOUBLE CHOCOLATE
MINT COOKIES
~Shared by Treva,
NC
Preparation time: 20 min; Cooking time: 10 min
1/2 cup chopped walnuts
1/2 tsp vanilla extract
1/2 tsp salt
1/4 cup sugar
1/2 cup unsalted butter, softened
10 oz mint chocolate chips
3/4 tsp baking soda
1 egg
1 & 1/4 cups all purpose flour
1/2 cup brown sugar
Preheat oven to 375°F. Place half the mint chips in the top of a double
boiler and barely simmer over low heat until melted and smooth. Remove
from heat. Set aside to cool to room temperature. Sift flour, baking
soda and salt together in a small bowl and set aside. Combine butter
and next 3 ingredients in a large bowl. Beat with an electric mixer
until creamy. Add egg and melted chocolate and mix thoroughly.
Gradually stir in flour mixture until mixed thoroughly. Stir in
remaining mint chocolate chips and chopped walnuts. Drop by rounded
tablespoonfuls onto ungreased cookie sheets. Bake 8-10 minutes until
firm around edges and slightly soft in the middle. Let cool on pan 2-3
minutes before transferring cookies to cool on wire racks.
Nutrition Facts: Calories 470; % Calories From Fat 57.4%; Total
Fat 30g; Saturated Fats 15g; Mono-unsaturated Fats 8g;
Poly-unsaturated Fats 4.5g; Cholesterol 57mg; Sodium 300mg;
Total Carbohydrates 52g; Dietary Fiber 3g; Sugar 34g; Protein 5.5g
FROZEN
CHOCOLATE-MINT CREAM
~Shared by Marilyn,
Canton, OH
1/2 lb. marshmallows (16 large)
3 Tbsp. water
1/4 tsp. salt
1 large (6 oz) pkg. semisweet mint-flavored chocolate morsels
1 1/2 cups heavy cream, whipped
Mix in 2 quart pan, the marshmallows, water and salt.
Cook over medium heat, stirring constantly until marshmallows melt and
mixture is well blended.
Remove from heat; add chocolate mint morsels and stir until melted and
mixture is smooth.
Cool about 20 minutes. Fold in whipped heavy cream.
Pour into 10 x 5 inch loaf pan. Freeze until firm.
Serves 6 to 8
Source: Mom Marcon's Kitchen
PORK CHOP AND POTATO
CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 pork chop for each person
6 to 8 Irish potatoes, sliced
3 medium onions, sliced
1 can cream of mushroom soup
1 teaspoon salt (sprinkle over potatoes)
Directions
Preheat oven to 325 degrees.
Brown chops well on both sides. Place in bottom of casserole
dish. Arrange layer of potatoes on top, alternately, with slices
of onion.
There should be at least 2 complete layers.
Add 1 can of water to cream of mushroom soup, blend and pour over
contents of casserole. Cover. Bake 60 minutes.
Uncover and bake until lightly browned on top.
BEEF 'N' GRAVY ON
POTATOES
~Shared by Johnny,
LA
3 medium potatoes, peeled and cut into 1-inch cubes
1/3 cup water
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 envelope brown gravy mix
1/4 cup milk
3 tablespoons butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper
Directions:
Place potatoes in water cook until potatoes are tender. Meanwhile, in a
large skillet, cook beef over medium heat until no longer pink; drain.
Stir in garlic powder and onion powder.
Prepare gravy according to package directions. Place the potatoes in a
large bowl; add the milk, butter, salt and pepper. Beat on medium speed
until smooth. Serve beef and gravy over mashed potatoes.
Instead of using a gravy mix, you can make a roux and make your own
fresh made gravy.
IRISH CHAMP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Champ is served piled high on the dish, with a well of melted butter in
the center. It is eaten with a spoon from the outside, each spoonful
being dipped in the well of melted butter.
4 pounds quartered Butter Reds or Butter Gold Potatoes
1/2 cup milk
5 tablespoon butter
one bunch scallions or green onions, chopped
salt and pepper to taste
Peel and cube potatoes and boil in salted water until tender. Drain and
mash slightly. In a small pan, heat milk and butter until butter is
melted. Add chopped scallions. Fold mixture into the potatoes until
well blended. Potatoes will be still be somewhat lumpy. Season with
salt and pepper.
Makes 6 servings.
IRISH SODA MUFFINS
~Shared by Linda
H., Rosharon, TX
6 Servings
"Who says muffins have to be boring? These little gems are always a
hit. Can substitute blueberries when they are in season for the
raisins."
1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 1 teaspoon sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons canola oil
2 tablespoons beaten egg
1/3 cup raisins
In a small bowl, combine the flour, 1/4 cup sugar, baking powder,
baking soda and salt. In another bowl, whisk the sour cream, oil and
egg; stir into dry ingredients just until moistened. Fold in raisins.
Fill six greased or paper-lined muffin cups half full. Sprinkle
with remaining sugar. Bake at 400° for 15-18 minutes or until a
toothpick inserted near the center comes out clean. Cool for 5 minutes
before removing to a wire rack. Serve warm.
Yield: 6 muffins.
Nutrition Facts: 1 serving (1 each) equals 232 calories, 9 g fat (3 g
saturated fat), 35 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 1
g fiber, 4 g protein.
Source: Taste of Home 2010
SUE BEE'S IRISH SODA
BREAD
~Shared by Treva,
NC
2 & 1/2 to 3 cups all-purpose flour
1 tsp. baking soda
3/4 cup buttermilk
1/4 cup Sue Bee Honey
1/3 cup margarine or shortening
1 Tbsp. caraway seeds
1/2 cup raisins
1. Mix together flour, baking soda and caraway seeds in large bowl; cut
in margarine until mixture resembles coarse crumbs.
2. Stir in raisins.
3. Add buttermilk and honey to flour mixture; stir to make soft dough.
4. Turn out onto lightly floured surface to knead 1 to 2 minutes, or
until smooth.
5. If dough seems too dry, add a little more buttermilk.
6. If it seems too sticky, add a little more flour.
7. Shape into flattened round ball and place on greased cookie sheet.
8. Brush top with additional milk and cut an "X" in the top with a
sharp knife.
9. Bake at 375 degrees for 40 to 50 minutes, until golden brown and
crusty.
CROCK POT CANDY
~Shared by Marilyn,
Canton, OH
1 (16 oz) jar dry roasted peanuts, salted
1 (16 oz) jar dry roasted peanuts, unsalted
1 (12 oz) bag semi-sweet chocolate chips
1 (4 oz) bar German chocolate, broken into pieces
3 pieces bars/planks white chocolate bark, broken into pieces
Put all ingredients into a 4-5 quart crock pot in order listed.
Cover and cook for 3 hours on low ~ do NOT remove lid.
Turn off and cool slightly.
Mix thoroughly and drop by teaspoonfuls onto waxed paper; let cool.
Yield - Makes approximately 170 pieces!
MUSHROOM LAMB CHOPS
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
6 blade lamb chops (about 3 pounds)
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped green onions
1 can (10-1/2 ounces) beef consommé, undiluted
3 tablespoons all-purpose flour
1/4 cup water
1 can (4 ounces) button mushrooms, drained
1 tablespoon minced fresh parsley
Hot cooked noodles
Directions
In a large skillet, brown the chops in oil; drain. Sprinkle with thyme,
salt and pepper. Add celery, onions and consommés; cover and simmer for
40-45 minutes or until meat is tender. Remove chops and keep warm.
Combine flour and water until smooth; gradually stir into skillet and
bring to a boil. Cook and stir for 2 minutes. Add mushrooms and
parsley; heat through. Serve over chops and noodles.
Yield: 6 servings.
BRANDIED HAM SAUCE
~Shared by Johnny,
LA
1 stick of butter, melted
A generous scoop of brown sugar, half a cup or more
A generous pour of brandy, probably half a cup or so
Melt the butter in a sauce pan and add the brown sugar.
Cook until brown sugar is dissolved and then add brandy stir to blend.
You can add more brown sugar to this recipe for a thicker sauce.
After sauce is cool, though, it is pretty thick. It is so good!
COLCANNON
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
8 medium all-purpose potatoes
1 lb. kale
1 1/2 lb. potatoes
8 Tbsp. butter
1 Cup leeks, finely chopped
salt and freshly ground pepper
1/2 Cup onions, finely chopped
1/2 to 3/4 cup light cream
1 Tbs. parsley, finely chopped
1 1/2 tsp. chopped fresh thyme
Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop
finely. Set aside.
In a small skillet, brown the onions in the remaining butter, set
aside, but keep warm.
Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons
butter in a skillet and gently stew the leeks until tender, 5 - 10 min.
Add the chopped kale and sauté over high heat, stirring to evaporate
excess moisture. Turn the heat to low, add 2 tablespoons butter and
slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt
and pepper to taste.
When the potatoes are tender, drain and mash them. Whip in the kale and
leek mixture and one teaspoon salt. Heat the cream and gradually beat
it in until entire mixture is smooth and creamy, yet firm. Season with
salt and pepper. Reheat if necessary and mound in a hot dish.
Make a depression in the center and pour the browned onions and butter
in the well until they spill over the side. Sprinkle with chopped
parsley.
Makes 8 servings.
LUCK OF THE IRISH
DESSERT SQUARES
~Shared by Treva,
NC
Chocolate crumb crust (recipe follows)
1 (3 oz.) pkg. cream cheese, softened
1/2 c. sugar
1/2 c. cocoa
1/4 c. milk
5 c. frozen non-dairy whipped topping, thawed (about 12 oz.), divided
1/4 to 1/2 tsp. mint extract
Green food color
Mint leaves or shamrocks (optional)
Prepare chocolate crumb crust. In small mixer bowl beat cream cheese
until fluffy. Gradually add sugar, beating until well blended. Add
cocoa alternately with milk, beating until smooth. Gradually fold in 3
cups whipped topping; spoon mixture over crumb crust.
In small bowl stir remaining 2 cups whipped topping, mint extract and
food color; spread over chocolate layer. Cover; chill about 6 hours or
until set. Cut into squares. Garnish with mint leaves or shamrocks, if
desired.
Chocolate crumb
Crust:
1 c. graham cracker crumbs
1/4 c. cocoa
1/4 c. sugar
5 tbsp. butter, melted
In small bowl stir all ingredients until well blended. Press crumb
mixture onto bottom of 9 inch square pan.
REUBEN CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 can (14 ounces) sauerkraut, rinsed and drained
1 teaspoon caraway seeds
2 cups (8 ounces) shredded Monterey Jack or Swiss cheese, divided
1/2 cup Thousand Island salad dressing
1-1/4 cups cubed turkey pastrami
5 slices rye bread, cubed
1/3 cup butter, melted
Directions
Place the sauerkraut in a greased 2-qt. microwave-safe dish; sprinkle
with caraway seeds and half of the cheese. Top with the salad dressing,
pastrami and remaining cheese. Toss bread cubes with butter; sprinkle
over the top. Cover and microwave at 60% power for 5-7 minutes or until
heated through.
Yield: 4-6 servings.
BENNIGAN'S COPYCAT
BAKED POTATO SOUP
~Shared by Johnny,
LA
This copycat soup recipe from Bennigan's is so hearty and delicious it
can be served as a meal! Creamy potato soup is topped with tasty
cheddar, crispy bacon or sausage and chopped scallions to create the
perfect winter dish.
Serves: 4
Ingredients
3 pounds all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
14 1/2 ounces chicken broth
3 cups milk
1 teaspoon salt
1/4 tablespoon pepper
Instructions
1. Preheat oven to 400 degrees F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool
enough to handle.
3. Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in
onions and garlic; cover and cook 10 minutes until soft, but not brown.
Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk,
salt and pepper. Bring to a simmer, stirring occasionally.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently
to reheat. Sprinkle each serving with toppings.
COD COBBLER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients:
1 1/2 lb Skinless filets of cod
2 oz Butter
2 oz Flour
1/2 liter Milk
3 1/2 oz Grated cheese
2 oz Grated cheese (for scones)
2 oz Butter (for scones)
1 t Baking powder (for scones)
1 pn Salt (for scones)
1 x Egg (for scones)
Directions:
Place cod filets in the bottom of a round oven dish. Make a cheese
sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz
grated cheese: pour over fish. Then make scone dough -- rub 2 oz butter
into 8 of flour with 1 t baking powder, and pinch of salt. Add 2 oz
grated cheese, preferably mature Cheddar or a mixture of that and
Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make
a workable dough. Roll out to a thickness of 1/2 inch and cut into
small rounds with a scone cutter. -- Dispose these rounds on top of the
sauce, so that they just about cover the surface; glaze them with a
little milk, sprinkle some more grated cheese over them.
Bake in a hot oven (450 F) for 25-30 minutes, until the scones are
golden brown.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
RED POTATO COLCANNON
~Shared by Maggie,
TX
There are countless variations on this classic Irish potato-and-cabbage
combination—ours is made with steamed red potatoes, sauteed cabbage and
just a touch of butter.
4 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 pound small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup onion, thinly sliced
6 cups green cabbage, thinly sliced (about 1/2 head)
1 cup low-fat milk, milk
1 teaspoon salt
1/4 teaspoon white pepper
Preparation
1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a
steamer basket and steam, covered, until just cooked through, about 15
minutes. Transfer to a large bowl and cover to keep warm.
2. Meanwhile, heat butter in a large nonstick skillet over medium heat.
Add onion and cook until translucent, about 2 minutes. Add cabbage and
continue cooking, stirring occasionally, until the cabbage begins to
brown, about 5 minutes.
3. Reduce heat to low. Stir in milk, salt and white pepper; cover and
cook until the cabbage is tender, about 8 minutes. Add the cabbage
mixture to the potatoes. Mash with a potato masher or a large fork to
desired consistency.
Nutrition
Per serving : 182 Calories; 4 g Fat; 2 g Sat; 0 g Mono; 11 mg
Cholesterol; 31 g Carbohydrates; 6 g Protein; 5 g Fiber; 653 mg Sodium;
842 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1/2 low-fat milk
Source: EatingWell,
March/April 2007
CORNED BEEF HASH
~Shared by Maggie,
TX
4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
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
1. 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.
2. 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.
3. 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
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
HALIBUT WITH TOMATOES & DILL
~Shared by Doe,
Oliver, B.C., Canada
Roasted cherry tomatoes, seasoned with garlic & fresh dill, makes a
light & colorful sauce for thick halibut fillets or steaks. If you
can't find halibut, choose another firm, mild flavored, white fleshed
fish such as lingcod, Pacific snapper, mahi mahi, or orange roughy.
1 lb-about 3 c cherry tomatoes, halved
1/2 c sliced green onions
2 garlic, minced or pressed
2 tbsp chpd fresh dill or 1/2 tsp dried dillweed
2 tsp olive oil
2 tbsp water
1 1/2 lbs halibut fillets or steaks
2 tbsps lemon juice
Dill sprigs- optional
Arrange tomatoes, cut side up, in a 13 by 9 baking pan. In a small
bowl, mix onions, garlic, chpd dill, oil & water. Distribute onion
mixture over tomatoes. Bake on top rack of 425 oven for 25 mins. Rinse
fish & pat dry, then cut into 4 equal pcs, if needed. Place fish in
baking pan lg enough to hold pcs in a single layer. Drizzle with lemon
juice, cover, & place in oven, setting pan on bottom oven rack.
Continue to bake fish & tomatoes until tomatoes are lightly browned
on top & fish is just opaque but still moist in thickest part:, cut
to test, 8-10 mins. Transfer fish to platter. Combine fish cooking
juices with tomato mixture & stir well, spoon over fish. Garnish
with dill sprigs if desired.
Exchanges per serving
0 starch 0 fruit 0 milk 0 other carbs/sugar 11/2 vegetables 41/2
very lean meat/protein 11/4 fat
239 calories-25% from fat, 7g total fat, 0.9 sat fat, 55mg chol,
106mg sodium 7g carbs 2g fiber 37g protein
100mg calcium 2 mg iron
BAKED APPLES BURNETTE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 MacIntosh or Rome apples
- 2 tablespoons raisins
- 1 tablespoon sunflower seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Few drops pure vanilla extract
- 1/4 cup water
- 1 tablespoon frozen orange juice concentrate
DIRECTIONS
Preheat oven to 375 degrees F.
Core apples and peel away about 1/2 inch of skin from top of each.
Prick each a few times with a fork.
Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a
drop of vanilla.
Place apples in a baking dish and add water mixed with orange juice.
Bake 30 to 35 minutes until apples are soft, basting occasionally with
liquid. Serve warm or chilled with syrup.
Nutritional Information Per Serving: Calories: 96, Cholesterol: 0 mg,
Carbohydrate: 22 g, Protein: 1 g, Sodium: 2 mg, Fat: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Source: Light
and Easy Diabetes Cuisine by Betty Marks
GRILLED MUSTARD
TURKEY CUTLETS
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound turkey breast cutlet, 1/4-inch thick
- 2 tablespoons Dijon-style mustard
- 2 tablespoons no-cholesterol, reduced-calorie mayonnaise
- 1 teaspoon fresh lemon juice
- Pepper to taste
- Paprika
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat broiler. Coat broiler pan with non-stick cooking spray. Rinse
turkey and pat dry.
Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat
one side of the turkey with half of mustard mixture.
Broil about 4 inches from heat source 5 minutes. Turn and coat other
side of turkey with mustard mixture and sprinkle with pepper and
paprika. Broil 1 minute or until top is browned. Garnish with chopped
parsley.
Nutritional Information Per Serving: Calories: 150, Cholesterol: 74 mg,
Carbohydrates: 2 g, Protein: 26 g, Sodium: 193 mg, Fat: 3 g
Diabetic Exchanges: 3 Low-Fat Meat
Source: Light
and Easy Diabetes Cuisine by Betty Marks
ROASTED POTATOES,
CHICKEN, AND CHEESE
~Shared by Mary S.,
Nashville, TN
Yield: 4 serving
INGREDIENTS
- Nonstick cooking spray
- 4 large red potatoes, scrubbed and quartered
- Black pepper to taste
- 2 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1/4 cup fat-free Parmesan cheese, shredded
- 2 cups smoked deli chicken, diced (or use regular cooked
chicken to reduced sodium)
- 1/4 cup balsamic vinegar
- 1/4 cup water
DIRECTIONS
Preheat oven to 350 degrees F. Spray a glass baking dish with nonstick
spray.
Combine ingredients in a large bowl. Pour into the glass baking dish
and cover with foil. Bake for 45 minutes. Uncover and bake for 10-15
minutes more, until potatoes are tender.
Nutritional Information Per Serving (1-3/4 cups): Calories: 267, Fat: 8
g, Cholesterol: 33 mg, Sodium: 965 mg, Carbohydrate: 29 g, Dietary
Fiber: 3 g, Sugars: 6 g, Protein: 20 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat
Source: Express
Lane Diabetic Cooking by Robyn Webb
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
IRISH FADGE
~Shared by Maggie,
TX
A Fadge is a small, round flat loaf of bread that is about 2 1/2 inches
thick when baked. This potato bread is also called Tattie Scones by
Scots.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
1lb/500g potatoes, cooked and mashed
1 oz/30g butter, melted plus for greasing
1/2 tsp salt
1 medium egg
4 oz/125g flour, plus a little extra for rolling out
1 tsp baking powder
Preparation:
Preheat the oven to 395F/200C/Gas 6.
Place the mashed potato in a large baking bowl and add all the other
ingredients to form a sticky dough.
Roll out the dough on a floured surface to approx ½ inch/1 cm
thickness. Cut into saucer sized rounds then score a cross into the
dough to mark 4 equal wedges.
Grease a baking sheet with butter and bake the scones for 15 minutes
until golden brown and risen. The scones can also be cooked on the
stove top on a griddle or heavy based frying pan. Cook the scone 5
minutes on either side until golden and risen
Eat while warm.
IRISH GOLD
~Shared by Maggie,
TX
Ingredients:
2 parts Tullamore Dew Irish Whiskey
2 parts ginger ale
1/2 part peach schnapps
splash of orange juice
lime wheel for garnish
Preparation:
1. Build the whiskey, schnapps and juice in a Collins glass filled with
ice.
2. Top with ginger ale.
3. Garnish with a lime wheel.
GREEN CHEESE
SANDWICHES
Even if you do not use green food coloring for St. Patrick's Day (or
red for lovely pink ones for Valentine's Day) you will enjoy these
sandwiches.
Yield: 1 Serving
1/2 seedless English cucumber
2-3 drops green food coloring
one 3-ounce package cream cheese, room temperature
2 slices whole-wheat sandwich bread
1 scallion, finely minced
Grate the cucumber, skin and all. Put the shreds in a paper towel and
squeeze out the juice to make it as dry as possible.
Put the cream cheese in a bowl and beat it with a wooden spoon until
smooth. Add the cucumber and scallion, and mix to combine. Tint with a
drop or two of the food coloring to get a pale green hue.
Cut the crusts off whole wheat sandwich bread and spread with the
filling on one slice. Cover with another slice of bread and cut the
sandwiches into triangles.
Source: Adapted from a recipe found on iVillage
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
IRISH COFFEE PIE
1 graham cracker crust
1 box Dream Whip (use 2 pkgs.)
2 tsp. instant coffee
1/2 cup cold milk
1/3 cup water
5 Tbs. whiskey
1 small pkg. Cool Whip
Jimmies or chocolate curls
1. In a bowl of an electric mixer, combine Dream Whip, instant coffee
and milk.
2. Beat on high speed for 1 minute. Stir in 1/3 cup water and whiskey.
Beat until light and fluffy.
3. Blend in Cool Whip. Pour into pie crust and sprinkle with Jimmies or
chocolate curls. Freeze for about 1 hour before serving.
Source: cooks.com
REUBEN-STUFFED
CUTLETS
8 chicken cutlets, pounded very thin
Salt and pepper
1/2 cup sour cream
1/4 cup dill pickle relish
1/4 cup ketchup
3/4 cup sauerkraut, rinsed and drained well
1/4 pound thinly sliced Swiss cheese, chopped
1/4 pound lean corned beef, chopped
Flour, for dredging
3 large eggs or egg whites, beaten
3 slices rye bread, toasted and ground into fine breadcrumbs
1/2 cup plain breadcrumbs
Vegetable oil, for frying
4 wedges lemon
Chopped dill or parsley, for garnish, optional
Deli pickle wedges, for serving
Season chicken with salt and pepper on both sides.
Mix sour cream with relish and ketchup, and spread some on each cutlet.
Divide the sauerkraut, cheese and meat between 4 cutlets and top with
remaining 4 cutlets, dressing side down. Press edges to seal.
Set up 3 dishes on the counter; one with the flour, one with the beaten
egg and one with both breadcrumbs. Dredge the stuffed cutlets first in
the flour, then the egg and finally in the breadcrumb mix.
Heat a shallow layer of oil in large skillet over medium to medium-high
heat. Cook chicken Reubens 3-4 minutes on each side until deeply golden
and cooked through. Let drain on a cooling rack for a minute. Garnish
with chopped dill or parsley and serve with lemon wedges and a pickle
alongside.
CREAMY IRISH POTATO
SOUP
2 tbsp. butter
4 medium green onions, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1 3/4 cups Chicken Broth
1/8 tsp. ground black pepper
3 medium potatoes, sliced 1/4-inch thick (about 3 cups)
1 1/2 cups milk
HEAT butter in saucepan. Add onions and celery and cook until tender.
ADD broth, black pepper and potatoes. Heat to a boil. Cover and cook
over low heat 15 min. or until potatoes are tender.
PLACE half the broth mixture and half the milk in blender or food
processor. Cover and blend until smooth. Repeat with remaining broth
mixture and remaining milk. Return to saucepan. Heat through.
GREEN JELLO SALAD
Lots of folks need just a little something "green" for St. Patty's Day.
I'm not a huge fan of Jell-O but this is pretty good.
Ingredients:
1 (3 oz.) pkg. lime gelatin
1/4 cup pineapple juice
1 small can crushed pineapple
1 cup whipped cream or 1 (8 oz.) pkg. Cool Whip
1 cup cottage cheese
1/2 cup mini marshmallows
1/2 cup water
Directions:
Boil gelatin, juice, and water together for 1 minute. Cool, but do not
congeal. Add cottage cheese, marshmallows, and Cool Whip or whipped
cream. Mix well. Chill.
BAILEY'S IRISH CREAM
CAKE
Adapted from Recipe Girl via Big Sis Lil Sis.
Cake:
1 cup chopped pecans
1 package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 large eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish Cream liqueur
Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Irish Cream liqueur
Start by greasing and flouring a 10-inch bundt pan. Sprinkle
pecans over the bottom.
In a large bowl, with a mixer, combine yellow cake mix, vanilla instant
pudding mix, eggs, water, oil and Irish Cream liqueur.
Pour batter over nuts in pan. Bake for 60 minutes in a 325
degree oven or until toothpick inserted in center of cake comes out
clean.
Cool for 10 minutes in the pan. Flip the cake out of the pan and
cool completely on a wire rack.
While the cake is cooling, make the glaze. Combine butter, water
and sugar in a small saucepan. Bring to a boil and continue
boiling for 5 minutes, stirring constantly. Remove from heat and
add Irish Cream liqueur.
Prick top and sides of cooled cake with a skewer. Spoon glaze
over top and brush onto sides of cake. Allow the cake to absorb
the glaze and repeat until most of the glaze is used. Save some
glaze to pour over sliced pieces. You'll be glad you did.
Source: Noble
Pig
CREAMY IRISH POTATO
CASSEROLE
1-1/2 pounds (4 to 5 medium) potatoes, peeled & diced
1/2 teaspoon salt
3 tablespoons butter or margarine
2 tablespoons flour Salt and pepper
2 cups milk
2 hard-boiled eggs, peeled & sliced
2 tablespoons chopped onion
3 tablespoons dried bread crumbs
Place potatoes in large saucepan. Cover with cold water. Add 1/2
teaspoon salt and bring to a boil. Reduce heat to low and cook 20 to 25
minutes or until potatoes are tender, drain; reserve.
Melt 2 tablespoons butter in medium saucepan. Add flour, salt, and
pepper; cook until bubbly. Add milk; stir well. Cook, stirring
constantly, until thickened. Combine potatoes, hard-boiled eggs, onion,
salt, and pepper in lightly greased 1-1/2 quart casserole. Add white
sauce; blend lightly with spatula. Melt remaining 1 tablespoon butter.
Add bread crumbs; mix well. Sprinkle buttered crumbs over casserole.
Bake at 350 degrees for 30 minutes. Serve hot,
Makes 4 servings.
HOMEMADE CORNED BEEF
HASH
I always liked my own method of preparing corned beef hash but stumbled
across this one a few years ago. Wow. This is now my recipe for
preparing homemade corned beef hash. I prepare eggs over easy to serve
with each portion (rather than bake them during the last few minutes
directly on the casserole). Leftovers are sooo good with ketchup on top!
Ingredients:
3 cups left over corned beef - diced into 1-1/2' cubes or larger sizes
(or substitute left over baked ham or roast beef
2 or 3 cups boiled potatoes cut into same size as your corned beef - we
have used red potatoes normally - but any type of potato will do as
long as they have been boiled or at the very least par-boiled.
1 large onion - finely chopped
2 garlic cloves minced
5 tablespoons ketchup
1 small can of evaporated milk - or 1/2 cup rich milk or cream
1 teaspoon freshly ground pepper
1/2 teaspoon salt
***Equipment needed
Glass pie pan or shallow oven-proof pan, large bowl, slow oven on 300
degrees, one lazy afternoon.
Directions:
1. Grease pie pan or shallow baking dish with butter, including up the
sides.
2. In large bowl, add all ingredients and gently stir till combined.
3. Place wet mixture into greased shallow roasting pan or the glass pie
dish and place onto middle rack in the slow oven.
4. Stir mixture every 30 or so minutes - gently since as the potatoes
cook more, they can become very tender.
5. At last 20 minutes of cooking, you may wish to push up the heat to
375 - to make your hash extra crispy.
6. Serve with a large salad for dinner - or throw on eggs on top and
bake for 10 minutes in oven for a great looking brunch dish!
7. Voila - real and awesome corned beef hash!
The total cooking time should be about 2 to 3 hours at 300 degrees. I
like to up the heat for the last 20 minutes, to 375 to make it extra
crispy. But the slow long cooking time really allows for the moisture
to evaporate leaving just the wonderful seasonings.
Source: Chef
Maven
CABBAGE AND POTATO
CASSEROLE
4 med. onions, sliced
1/4 c. butter
1 sm. head cabbage, sliced thinly
1/4 c. flour
4 med. potatoes, cooked & sliced
2 tbsp. butter
2 c. grated cheddar cheese
1 (13 oz.) can chicken broth
Melt butter, saute cabbage and onions. Layer cabbage mixture and
potatoes in 3 quart casserole. Sprinkle with grated cheese. Melt 2
tablespoons butter. Add flour and chicken broth. Mix and heat to
thicken, pour over casserole. Bake at 350 degrees for 45-50 minutes.
Serves 6-8.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store
.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|