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A
to Z
Recipes
March
23,
2011
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Spring
has sprung and the weather in my neck of the woods has been beautiful.
If you were lucky enough to be off and had sunshine and mild
temperatures, I hope you went out and enjoyed it. I am late in getting
this to you today but better late than never, right?
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 have rented a lovely beach house on Isle of Palms. Space
at the house is about all booked. (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.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"The democracy will cease to exist
when you take away from those who are willing to work and give to those
who are not."
~ Thomas Jefferson
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Great, Wide, Beautiful, Wonderful World
~Shared by Mary H.,
Montreal, Canada
Great, wide, beautiful, wonderful World,
With the wonderful water round you curled,
And the wonderful grass upon your breast—
World, you are beautifully drest.
The wonderful air is over me,
And the wonderful wind is shaking the tree,
It walks on the water, and whirls the mills,
And talks to itself on the tops of the hills.
You friendly Earth! how far do you go,
With the wheat-fields that nod and the rivers that flow,
With cities and gardens, and cliffs, and isles,
And people upon you for thousands of miles?
Ah, you are so great, and I am so small,
I tremble to think of you, World, at all;
And yet, when I said my prayers to-day,
A whisper inside me seemed to say,
“You are more than the Earth, though you are such a dot:
You can love and think, and the Earth cannot!”
~ William Brighty
Rands
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Sweet Potatoes
~Shared by Treva, NC
One very simple way to eat healthier is by adding sweet potatoes to
your diet to replace part of your regular potato intake. In fact, you
may find sweet potatoes so delicious that they become your potato of
choice. Now, there's nothing wrong with the old baked russet potato.
This is not meant to imply that they are unhealthy, but when compared
to the nutrient-rich sweet potato, the winner is clear!
The sweet potato is one of the oldest known cultivated foods in the
Americans, going back over 9,000 years, and is packed with vitamins,
minerals and fiber. Its sweet flavor has been shown to satisfy the
palette, while at the same time curbing ones appetite longer by
stabilizing blood sugar levels. Sweet Potatoes are also rich in
antioxidants and have anti-inflammatory properties.
Sweet potatoes can be used in just about every recipe that calls for
regular potatoes. The recipe linked here is for oven-baked sweet potato
steak fries. These thick cut slices of sweet potato roast-up
beautifully, and make a delicious, healthier substitute for the
standard French fries.
Sweet Potato Steak
Fries
So simple and delicious, these sweet potato fries are a great way to
enjoy one of nature's most nutritious foods. Since these are done in a
hot oven, they don't need lots of oil to "fry." These sweet potato
fries are great with burgers, steaks and almost anything else you would
serve with regular fries.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
2 large sweet potatoes or yams, washed and dried
olive oil, as needed
cayenne, to taste
salt, to taste
paprika, to taste
Preparation:
Preheat oven to 400 degrees F.
1. Cut the sweet potatoes into round 1/4" slices and add to a large
bowl. Drizzle in enough olive oil to coat the slices and dust with
salt, cayenne, and paprika to taste.
2. Arrange them on a baking sheet and bake at 400 degrees for 20
minutes, remove from oven, flip over each slice, and bake for another
15-20 minutes, or until they look and feel done. Serve hot.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Easter
and Springtime Celebration Recipes"
Easter Sunday falls on April 24,
2011. We're looking for recipes to
prepare a festive meal for Easter and other Springtime meals. We would
love recipes using fresh ingredients, garden favorites, as well as
fresh fruits and herbs. We will be posting this special issue in plenty
of time for Easter and all of your Spring celebrations with family and
friends! Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Easter and Springtime Celebration Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of March. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Easter
and Springtime Celebration Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Easter and
Springtime Celebration Recipes" has a deadline of
March 31, 2011,
and will be posted on April 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Easter
and Springtime Celebration Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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As I've Matured...
~Shared by Charlie
J., Mobile, AL
I've learned that you cannot make someone love you. All you can do is
stalk them and hope they panic and give in...
I've learned that one good turn gets most of the blankets.
I've learned that no matter how much I care, some people are just
jacka$$es.
I've learned that it takes years to build up trust, and it only takes
suspicion, not proof, to destroy it.
I've learned that whatever hits the fan will not be evenly distributed.
I've learned that you shouldn't compare yourself to others - they are
more screwed up than you think.
I've learned that depression is merely anger without enthusiasm.
I've learned that it is not what you wear; it is how you take it off.
I've learned that you can keep vomiting long after you think you're
finished.
I've learned to not sweat the petty things, and not pet the sweaty
things.
I've learned that exes are like fungus, and keep coming back.
I've learned age is a very high price to pay for maturity.
I've learned that I don't suffer from insanity, I enjoy it.
I've learned that we are responsible for what we do, unless we are
celebrities.
I've learned that artificial intelligence is no match for natural
stupidity.
I've learned that 99% of the time when something isn't working in your
house, one of your kids did it
I've learned that there is a fine line between genius and insanity.
I've learned that the people you care most about in life are taken from
you too soon and all the less important ones just never go away. And
the real pains in the a$$ are permanent.
~Shared by Johnny,
LA
One day a father called his 6 children together and asked, "Now tell
me, who has been most obedient during last week and did everything
mother asked?"
In one voice they all replied, "You, daddy."
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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Comment
received from Mary H., Montreal, Canada
Re: Lemon Muffins, submitted by Maggie, TX, posted on March 20, 2011
http://www.a2zrecipes.net/03202011.html
I have yet to try this recipe, but I have printed it out to try
soon. I, too, love anything made with lemons. Thanks for
this, Maggie: it sure looks like a "keeper!"
~Mary H., Montreal,
Canada
LEMON MUFFINS
~Shared by Maggie,
TX
I took my favorite parts of a few recipes and came up with this. I love
lemon and these muffins are very good. I like adding a teaspoon or so
of poppy seeds when adding the liquid ingredients, too!
4 egg yolks
1 cup butter (at room temperature)
1 cup granulated sugar
1/2 cup lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, stiffly beaten
Glaze:
3/4 cup confectioners' sugar
1/3 cup lemon juice
Preheat oven to 375 degrees F.
Beat together the egg yolks, butter, sugar and lemon juice in a food
processor using a plastic blade. Put the flour, baking powder, salt and
lemon rind into a large mixing bowl. Beat in the liquid ingredients,
then fold in the egg whites.
Fill lightly greased muffin tins to 3/4 full and bake for 20 minutes or
until muffins test done when a wooden pick inserted in the center comes
out clean. Cool in pans for 5 minutes before removing to wire racks.
Combine glaze ingredients; drizzle over muffins.
Makes approximately 2 dozen muffins.
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:
MAUDINE'S BEEF STEW
~Shared by Edna D.,
Decatur, IL
(Maudine was my mother...the best cook in the world. She never
used a recipe, so I am writing this from memory. I learned to
cook at her side.)
4 lb boneless chuck roast, cut into 2 inch cubes (bite size)
3 TBSP oil (I use only olive oil these days)
1/2 cup flour 1/4 tsp salt 1/4 tsp pepper (all mixed together)
2 stalks celery, cut into 1 inch pieces
Small onion, chopped, but I use pearl onions when I can find them at
the grocery store
1 lb baby carrots, chopped to bite size
1 lb potatoes, peeled, cut to bite-sized pieces
3 cups beef broth
3-4 sprigs of fresh rosemary or 1/2 tsp dried, crushed rosemary
1 cup frozen peas, but I add them only when under duress....I hate
peas!
Salt and pepper to taste
In dutch oven, dredge beef cubes through flour with salt and pepper
mixed. Brown in oil, in batches....remove from pot. If
necessary, add another tbsp oil to pan. Add onion and celery,
cook until soft, stirring frequently. Add broth, scraping bottom
of pan to loosen any stuck pieces. Add beef pieces with carrots
and potatoes. Add seasonings (salt, pepper and rosemary).
Simmer for 45-60 minutes until meat is tender. Add peas (if the
grandkids are visiting...they love peas), simmer for another 15
minutes. If broth is too thin, use a tsp corn starch mixed with
some broth then added slowly to stew until desired
thickness. If fresh rosemary used, remove the stems. Serve
with hot rolls or hot biscuits.
CROCKPOT ROCKY ROAD
CHOCOLATE CAKE
~Shared by Rita K.,
Niceville, FL
I haven’t tried this yet but it was shared with me by one of the men at
work who said it is delicious!
1 pkg German Chocolate cake mix (18.25 oz)
1 pkg Chocolate Instant Pudding mix (3.9 oz)
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 tsp. vanilla extract
3 ¼ cups milk, divided
1 pkg Cook and Serve Chocolate Pudding Mix (5.4 oz)
½ cup chopped pecans
1 ½ cups Miniature Marshmallows
1 cup Semi-Sweet Chocolate Morsels
Vanilla Ice Cream (Optional)
1. Beat cake mix, next 5 ingredients and 1 1/4 cup milk at medium speed
with electric mixer for 2 minutes, scraping sides as needed. Pour
batter into lightly greased 4 quart slow cooker.
2. Cook remaining 2 cups milk in heavy non-aluminum saucepan over
medium heat, stirring often, just until bubbles appear (3-5
minutes). Do not boil. Remove from heat.
3. Sprinkle cook and serve pudding mix over batter. Slowly pour
hot milk over pudding. Cover and cook on low setting for 3
½ hours.
4. Toast pecans in small non-stick skillet over medium low heat
stirring often (3-5 minutes) until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows
and chocolate morsels. Let stand 15 minutes.
6. Serve with ice cream if desired.
CINNAMON SUGAR
CRINKLES
~Shared by Mary H.,
Montreal, Canada
Yield: about 64 cookies
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1 egg
1/4 cup fancy molasses
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup coarse sugar
In large bowl, beat butter with brown sugar until fluffy; beat in egg,
molasses and vanilla. Whisk together flour, baking soda, cinnamon
and salt; stir into butter mixture. Refrigerate dough for 20
minutes.
Roll by 1 tablespoon for each cookie into balls. Roll in coarse
sugar. Place, 1 1/2 inches apart, on parchment paper-lined baking
sheets. Bake in preheated, 350-degree oven until puffed and
crackly, about 9 minutes. Let cool on pan on rack for 5
minutes. Transfer to rack; let cool completely.
Source: Canadian Living magazine
CARROT BUNDT CAKE
~Shared by Luanne,
FL
2 c. sugar
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cloves
2 tsp. pumpkin pie spice
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. salt, optional
5 tbsp. orange juice
4 eggs
1 1/2 c. oil
3 c. raw grated carrots
1/2 c. nuts or raisins
Mix together sugar, flour, baking soda, baking powder, ground cloves,
pumpkin spice, nutmeg, cinnamon, salt and orange juice in large bowl.
Add eggs to mixture one at a time followed by oil. Fold in carrots and
nuts or raisins. Pour mixture into greased and floured Bundt pan. Bake
at 325 degrees for 1 hour and 15 minutes. Top with White Cream Cheese
Frosting (see below).
WHITE CREAM CHEESE
FROSTING
8 oz. cream cheese
4 tbsp. soft butter or margarine
3 c. powdered sugar
1 tsp. Vanilla
Combine above ingredients to right consistency. Spread on cake.
BROCCOLI SALAD
~Shared by Shirley,
WA
1 Large crown of broccoli
1/2 red onion slice thin and chopped
6 slices of bacon fried crisp and broken up
1/4 c. raisins (I use golden)
2 stalks of celery chopped fine
1 can of water chestnuts, rinsed and chopped
Dressing:
1/4 c. sugar or no cal. sweetener (I use agave)
1 c. mayonnaise
1 tbl. vinegar (I use rice)
Directions:
Make dressing by combining. Set it aside.
Chop broccoli fine, leaving some of the little trees. Chop celery fine
and chopped onion fine. Rinse the chestnuts and chop or dice them
fine.
Mix all together. Add dressing at last moment since they changed
their formula and it get watery. Dukes is okey to use.
LENTEN SUPPERS: ORZO
AND VEGETABLE STEW
~Shared by Dorine
H., Newark, DE
Lent is here again, and many are looking for ways to keep the Lenten
disciplines without living on stewed salt cod or tuna noodle casserole
for the next 40 days. Certainly there is nothing wrong with
either dish; just not all the time! I will be posting dishes
suitable for Lent from now through Holy Week, and hope that many of you
will join my group, This Holy Season of Lent, and share how you keep
Lent.
For now, this year’s first recipe for a Lenten supper.
Orzo and Vegetable
Stew
1 T. olive oil
2 carrots, cut into matchsticks
3 leeks, cut into matchsticks
2 cloves garlic, minced
1 quart vegetable or fish broth --or--
1 quart water plus 1/4 cup tiny dried Chinese shrimp
3/4 cup dry orzo
Pinch dry whole thyme
1/2 tsp. smoked sweet Spanish paprika
Pinch saffron
3 oz. freshly grated pecorino romano or locatelli
Salt and freshly ground black pepper to taste
4 eggs
Drizzle of extra virgin olive oil
Chopped fresh flat-leaf parsley
Heat the oil in a heavy-bottomed saucepan and add the carrots, leeks
and garlic. Saute to taste, at least until tender. They
will be better if caramelized, but take great care not to let the leeks
burn; they burn easily.
Add broth or water and dried shrimp; bring to the boil. Add orzo
and cook 10 minutes.
Remove from heat and stir in thyme, paprika, pepper and cheese.
Taste before adding salt; you will surely need none if you use the
dried shrimp (and may not want to use them if concerned about sodium
content) and may not need additional salt if you find the cheese adds
enough umami for you.
Carefully break the 4 eggs onto the surface and set the pan back on the
burner. If it is electric, it retains enough heat, but if it is
gas, you may want to turn it back on to low. Cover and let rest
1-2 minutes to poach eggs to taste. They are best if very runny
since when you eat the dish, you can break the yolk into the
broth.
Gently serve in 2 soup plates, taking care not to break the eggs and to
have them sitting on top. Sprinkle with the parsley and serve
immediately.
Serve 2 for dinner or 4 as as first course.
If you want to make a complete meal, serve mixed green salad and have
seasonal fruit such as bananas, oranges or apples for
dessert.
© Dorine Houston 2009, all rights reserved
BANANA CAKE WITH
CREAM CHEESE FROSTING
~Shared by Treva, NC
Yield: 16 Servings
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons canola oil
3/4 cup sugar
2 large eggs plus 1 large egg white, at room temperature
1 teaspoon vanilla extract
4 large ripe bananas
1/4 cup milk
Frosting:
4 ounces reduced-fat cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups confectioners' sugar
2 tablespoons chopped toasted walnuts, optional
Make cake: Preheat oven to 375°F. Mist an 8-inch square pan with
cooking spray. Mix flour, baking powder and salt. With an electric
mixer, beat butter, oil and sugar. Beat in eggs and egg white, then
vanilla. Mash bananas with milk.
Stir half of dry ingredients into butter mixture, then stir in banana
mixture. Mix in remaining dry ingredients. Pour batter into baking pan.
Bake until a toothpick inserted in center of cake comes out clean,
about 40 to 45 minutes. Let cake cool in pan on a wire rack.
Make frosting: With an electric mixer, beat cream cheese and vanilla.
Reduce speed and gradually beat in confectioners' sugar. Spread cake
with frosting and sprinkle with walnuts, if desired.
Nutritional Information: Calories:238; Fat: 8g (sat 3g);
Protein:4g;
Carbohydrate: 40g; Fiber: 2g; Cholesterol: 39mg; Sodium: 146mg
RANCH POTATOES
(Crockpot)
~Shared by Marilyn,
Canton, OH
2 1/2 lbs small red potatoes, quartered
1 (8 oz) container sour cream
1 (.04 oz) package buttermilk ranch salad dressing mix
1 can condensed cream of chicken soup
Place the cut up potatoes in the crockpot.
In a small bowl, mix together remaining ingredients; spoon over
potatoes.
Stir to blend well; cover. Cook on low setting for 7 hours.
Stir gently before serving.
EGGPLANT AND PEAS
STEW
~Shared by Linda
H., Rosharon, TX
2 large yellow onions, diced
8 cloves garlic smashed and chopped
1" ginger root minced
1/2 tsp Kalonji (aka black cumin seeds, can substitute caraway seeds)
1/4 tsp ground cumin
1/2 tsp allspice
1/2 tsp salt and pepper (each)
1/2 tsp cayenne pepper
1 large eggplant cubed (1/2-1")
14.5 oz can chickpeas, drained (garbanzo beans)
1 cup green peas (fresh or frozen thawed)
16 oz tomato Sauce
16 oz can stewed tomatoes
1/4 cup olive oil
Sauté onions, garlic, ginger until onions are translucent. Add
Eggplant and sauté until partly browned. Add spices, mix.
Add remaining ingredients, bring to boil, simmer for 30 mins (or more)
Add water as desired
Serve over brown, brown basmati or white basmati rice
Source: John Spottiswood
http://www.cookeatshare.com
CROCK POT BARBECUE
BEEF
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
2 1/2 lb. chuck roast
1 C. water
1 bottle barbecue sauce
1/3 C. Worcestershire sauce
1 tsp. mustard
1 onion, chopped
Salt and pepper
Cook on high heat until it boils. Simmer on low for 6 to 8 hours. Chop
meat and stir all well
BLU JAM CAFE'S
HUNGARIAN GOULASH
~Shared by Johnny,
LA
Makes 10 servings
1 ½ pounds boneless pork butt or shoulder trimmed of excess fat and cut
into ½-inch cubes
Salt and pepper
3 tablespoons olive oil, more as needed
1 pound Polish sausage or kielbasa, cut into ½-inch pieces
1 large onion, chopped
3 cups sliced button mushrooms
1 tablespoon chopped garlic
1 ½ teaspoons caraway seeds
2 tablespoons Hungarian paprika, more to taste
2 tablespoons tomato paste
1 ½ quarts chicken broth, divided
1 cup flour
¾ cup water
1 bunch parsley, chopped
2 baking potatoes, peeled and cut into ½-inch pieces
Place the pork pieces in a large bowl and season with 1 teaspoon salt
and 1/4 teaspoon pepper, tossing the pork so that it is evenly coated.
In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat
until hot. Add the pork and saute, stirring frequently, until the
pieces are browned on all sides, about 15 minutes. This might need to
be done in batches. Remove the pork to a bowl and set aside.
Add the sausage to the pot and saute until the pieces are lightly
browned on all sides, 3 to 5 minutes. Strain and set aside with the
sauteed pork.
Add the onions and mushrooms to the pot, along with a little extra oil
if needed. Saute the vegetables until the onions are lightly colored,
stirring frequently. Stir in the garlic, caraway seeds and paprika and
continue to cook, stirring constantly, until the garlic and spices
become fragrant, about 1 minute. Stir in the tomato paste, coating the
vegetables evenly, and cook for a minute or two until the paste just
begins to darken in color.
Stir in 2 cups broth and increase the heat to high. Cook, stirring the
contents of the pot and scraping any flavorings from the bottom of the
pot, until the mixture comes to a good simmer. Add the pork and sausage
back to the pot, along with the rest of the stock.
In a medium bowl, combine the flour and water to form a slurry, making
sure there are no lumps. Whisk the slurry into the pot and bring the
mixture to a boil. Reduce the heat to a strong simmer and cook until
the meat is tender and the pork almost falls apart, about 30 minutes.
Stir frequently, making sure to scrape the bottom of the pot so the
flour does not burn.
Stir in the parsley and potatoes and cook until the potatoes are tender
but not falling apart, 10 to 15 minutes. Season to taste with
additional salt, pepper and paprika before serving.
Per serving: 400 calories; 23 grams protein; 22 grams carbohydrate; 3
grams fiber; 25 grams fat; 8 grams saturated fat; 72 milligrams
cholesterol; 914 milligrams sodium.
BREAKFAST CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
12 eggs
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Drain, crumble and set aside.
Place a colander and two cups of water in a small stock pot. Add the
broccoli and bring water to a boil. Cook until tender but still firm,
about 10 minutes. Drain, cool and chop.
Lightly butter a 9x13 inch baking pan. Lightly butter bread slices.
Line bottom of baking pan with bread slices. Cover bread with cheese,
bacon and broccoli.
In a large bowl, beat together eggs, milk, mustard, salt and pepper.
Pour egg mixture into pan. Refrigerate overnight or bake immediately.
Twenty minutes before baking, preheat oven to 325 degrees F (165
degrees C). Bake until eggs are solid, approximately 60 minutes.
CHINESE STICKY RIBS
~Shared by Jim D.,
WA
Regular full-size spareribs will not work in this recipe; they are too
large and fatty. Hoisin sauce can be found in the international aisle
of your supermarket. Use a vegetable peeler to remove wide strips of
orange peel. For tips on removing the membrane from the ribs as
directed in step 1, see related quick tip.
Serves 6
Ribs
2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis
cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger, peeled and sliced into rounds
6 garlic cloves, smashed
strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves
for glaze)
8 scallions, white parts cut into 1-inch pieces (reserve green parts
for garnish)
Glaze
1 red pepper jelly (see related tasting)
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens
1. For the ribs: Adjust oven rack to middle position and heat oven to
350 degrees. With tip of paring knife, loosen membrane on underside of
each rack of ribs. Grab membrane with paper towel and pull it off
slowly in single piece. Combine remaining ingredients in large roasting
pan. Add spareribs to pan, turning to coat both sides, and arrange
meaty side down. Cover pan tightly with foil and cook until just
tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
2. For the glaze: Strain 3 cups cooking liquid from roasting pan into
large nonstick skillet (do not wash roasting pan) and discard solids
and remaining liquid. Using wide spoon, skim fat from liquid. Stir in
jelly and vinegar. Bring to simmer over medium-high heat and cook until
syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in
cilantro and cayenne.
3. Heat broiler (do not raise oven rack). Pour enough water into
roasting pan to cover bottom and fit pan with flat roasting rack.
Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down
and brush with glaze. Place roasting pan back on middle rack in oven
and broil until beginning to brown, 2 to 4 minutes. Flip ribs over,
brush with more glaze, then broil, brushing ribs with glaze every 2 to
4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch
broiler carefully). Transfer ribs to cutting board, tent with foil, and
let rest 10 minutes. Slice between bones, transfer ribs to platter, and
brush with reserved glaze. Sprinkle with scallions. Serve.
Make Ahead: The ribs and glaze can be prepared through step 2 up to 2
days in advance. Wrap the ribs tightly in foil and refrigerate.
Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before
serving, allow ribs to stand at room temperature for 1 hour. Heat glaze
in microwave on high power until warm, about 1 minute. Proceed with
step 3 as directed.
Source: Cook’s
Country
DUCHESS POTATOES
~Shared by Treva, NC
Yield: 8 Servings
3 & 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
Salt and pepper
1/2 cup heavy cream, warmed
5 tablespoons unsalted butter, cut into pieces
2 large egg yolks
Preheat oven to 425°F. Place potatoes in a large pot and cover with
cold water. Bring to a boil and add 2 tsp. salt. Boil potatoes until
tender when pierced with a knife, about 20 to 25 minutes. Drain.
Transfer potatoes to a large bowl and mash with a masher or potato
ricer until smooth and free of lumps. Add cream, butter, egg yolks, 1
tsp. salt and 1/2 tsp. pepper. Mix well.
Line 2 baking sheets with parchment. Spoon potato mixture into a pastry
bag fitted with a star tip. Pipe decorative swirled mounds about 2
inches in diameter and about 2 inches apart. Bake until tops are
lightly browned, about 20 to 25 minutes.
Nutritional Information: Calories:286; Fat:14g (sat 8g);
Protein: 5g;
Carbohydrate:37g; Fiber: 3g; Cholesterol: 92mg; Sodium: 164mg
PEAR BREAD PUDDING
~Shared by Marilyn,
Canton, OH
2 cups whole milk
1/2 cup sugar
3 teaspoons unsalted butter
1/4 teaspoon salt
4 eggs
5 slices soft whole-wheat bread, each cut in half
2 large pears
1 teaspoon ground cinnamon
1/4 pound thinly sliced Cheddar cheese
Preheat oven to 375F. Butter a 9-inch square pan; set
aside. In a saucepan, heat milk, sugar, butter, and salt until small
bubbles form. In a bowl, whisk together eggs, then add warm milk
mixture in a slow stream, whisking constantly. Layer the square pan
with bread. Top with pears that have been peeled, cored, and cut into
eighths. Pour milk-egg mixture into the baking pan and sprinkle with
cinnamon. Bake until golden, about 35 minutes. Top with Cheddar and
bake until the cheese is melted, 5 to 10 minutes. Serve warm. Serves 4.
YUCATAN STYLE
PICKLED ONIONS
Cebollas Encurtidas Estilo Yucateca
~Shared by Linda
H., Rosharon, TX
Both white and purple pickled onions are served as condiments in the
Yucatan. The purple variety is generally served with cochinita pibil,
and both make great additions to sandwiches. Blanching them for a few
seconds first takes some of the sharpness out of the onions, making
them good for people who like raw onions but find them difficult to
digest. In the Yucatan, either spices or habanero chiles are added to
the onions. The habaneros are extremely hot, but try adding a thinly
sliced habanero if you like a very hot condiment.
2 large white or purple onions, peeled and thinly sliced
½ tsp. whole black peppercorns
½ tsp. whole allspice
½ Tbsp. dried oregano leaves
2-3 sprigs thyme
1 cup fruit vinegar
½ cup bitter orange juice (or use half sweet orange juice and half
fresh lime juice)
salt to taste
Immerse the onions in boiling water for a few seconds to blanch them.
Rinse immediately in cold water. Drain and place the onions in a
nonreactive bowl or glass jar.
Add all remaining ingredients, cover and refrigerate for at least 3
hours, and preferably overnight, before serving. Makes about 1 quart.
Source: http://www.mexconnect.com
JEAN'S BAKED APPLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
6 Large baking apples, Rome or York (my Favorite is Granny Smith
2 Tablespoons lemon juice
2 Tablespoons butter, melted
3 Tablespoons brown sugar
1/2 Teaspoon nutmeg
1 Teaspoon cinnamon
Peel, core and cut apples in half. Drizzle with lemon juice and butter.
Sprinkle with sugar and spices. Cover and cook on: = 1 (Low) for 4
hours. = Auto Shift™ 3 hours. = 2 (High) 2 hours. Makes 6 to 8
servings.
LEMON GRILLED CHICKEN
~Shared by Johnny,
LA
1 (3 to 3 1/2 lb.) chicken, cut into quarters
3/4 c. fresh lemon juice
1/4 c. olive oil
3 to 4 cloves garlic, mashed
1 tsp. dried oregano
1 tsp. chopped fresh parsley
Seasoned salt
Freshly ground pepper
TO MARINATE: In a bowl large enough to hold the chicken, combine all
the ingredients for the marinade. Then marinate the chicken from 3 to 8
hours, turning the chicken and mixing the marinade every so often.
TO GRILL: Preheat the grill. Lay a piece of aluminum foil on grill and
brush with oil. Grill the chicken about 10 to 12 minutes per side
(depending on heat and closeness to flame). Do not overcook. Brush
chicken with marinade every 5 minutes during cooking. Serves 4.
BORDELAISE SAUCE
WITH MUSHROOMS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the
garlic and shallot, and cook until the shallot has softened and turned
translucent, about 3 minutes. Add the remaining 3 tablespoons of
butter, then stir in the mushrooms once the butter has melted. Cook and
stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef broth, wine, and Worcestershire sauce; season with the
bay leaf and thyme, and bring to a simmer over medium-high heat. Once
simmering, season to taste with salt and pepper, reduce the heat to
medium-low, and continue to cook, uncovered until the sauce reduces
slightly, about 30 minutes. Dissolve the cornstarch in the cold water,
and stir into the simmering sauce until thickened. Remove the bay leaf
before serving
GREEN CHILI RICE
~Shared by Larry
J., Spring Hill, TN
A bowl of hot rice never tasted so good.
INGREDIENTS:
3 (4-ounce) cans green chiles, drained
1 cup chopped onion
1/4 cup (1/2 stick) butter or margarine
4 cups hot cooked white rice
2 cups sour cream
1 cup small curd creamy cottage cheese
1 large bay leaf, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded sharp Cheddar cheese
Chopped fresh parsley
TO PREPARE:
Slice the chiles lengthwise into halves, leaving the seeds. Saute
the onion in the butter in a large skillet until golden brown.
Remove from heat. Stir in the hot rice, sour cream, cottage
cheese, bay leaf, salt and pepper.
Layer the rice mixture, chiles and Cheddar cheese 1/2 at a time in a
greased 12x 8-inch baking dish. Bake at 375 degrees for 25
minutes or until bubbly. Sprinkle with parsley.
SERVES: 6 - 8
Source: Cooking
by the Bootstraps: A Taste of Oklahoma Heaven Cooked Up by the
Junior Welfare League of Enid, Oklahoma
STRAWBERRY
CHEESECAKE FRENCH TOAST
~Shared by Treva, NC
You'll feel like you woke up in a charming country inn when you taste
this stuffed French toast. It's so creamy smooth, you'll think you're
eating a warm dessert cheesecake!
Serves: 4
1 (3-ounce) package cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons strawberry preserves
8 slices country white bread
2 eggs
1/2 cup half-and-half
2 tablespoons granulated sugar
4 tablespoons (1/2 stick) butter
1. In a small bowl, combine cream cheese and confectioners' sugar; mix
well then stir in preserves. Spread equally over 4 bread slices. Top
with remaining bread slices, forming sandwiches.
2. In a shallow bowl, whisk eggs, half-and-half, and granulated sugar
until well combined.
3. In a large skillet, melt 2 tablespoons butter over medium heat. Dip
each sandwich into egg mixture, completely coating both sides. Cook 2
sandwiches at a time for 1 to 2 minutes per side, or until golden. Melt
remaining 2 tablespoons butter in skillet and cook remaining 2
sandwiches. Slice each in half diagonally, and serve.
Garnishing Tip: Make this look and taste extra-fancy by topping it with
additional confectioners' sugar and maple syrup and/or fresh fruit.
MANGO SALSA
~Shared by Marilyn,
Canton, OH
2 Tbsp. brown sugar
3 Tbsp. freshly squeezed lime juice
1/2 teaspoon hot sauce
1 Tbsp. minced ginger
1 mango, diced
1 English cucumber, diced
2 green onions, diced
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger.
Mix thoroughly and add the remaining ingredients.
Toss and refrigerate for 1 hour.
BUTTER PECAN CAKE
(With the frosting on the inside)
~Shared by Linda
H., Rosharon, TX
1 box Butter Pecan cake mix (Betty Crocker)
1 container coconut pecan frosting
4 eggs
1 cup milk
2/3 cup oil
Beat cake mix, milk, oil & eggs for 2 minutes. Add frosting 1
spoonful at a time & beat until mixed. Oil bundt pan. Sprinkle 1/2
cup pecans chopped fine in the bottom evenly. Pour batter in and bake
@ 325 for 1 hour until done.
Comes out of pan better if removed as soon as you take it out of oven.
Source: Nancy’s Kitchen
BBQ MEATBALLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1-1/2 Cups chili sauce
1 Cup grape or currant jelly
1 Teaspoon Dijon mustard to 3 tsp
1 Pound lean ground beef
1 egg
3 Tablespoons fine dry bread crumbs
1/2 Teaspoon salt
Combine chili sauce, grape jelly and mustard in slow cooker. Stir well
and cover. Cook on HIGH while preparing meatballs. Combine remaining
ingredients thoroughly. Shape into 30 small meatballs. Place on broiler
rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20
minutes; drain well. Add meatballs to sauce in slow cooker and stir
well to coat. Cover and cook on LOW for 6 to 10 hours. Serve on wooden
picks as appetizers. To serve as main dish, shape meat mixture into
larger meatballs and cook as directed. This recipe yields 6 servings.
MARIE CALLENDER'S
4-ALARM CHILI
~Shared by Johnny,
LA
1-1/2 pounds Italian sausage-hot-remove skin
1 large diced onion
4 tbs minced garlic
2 tablespoons olive oil
2 cups Hunt's chili beans, 1 cup undrained
2 cups Hunt's tomato sauce/15 oz
1 28 oz can Hunt's whole tomatoes
1 cup beer or beef stock
2 tablespoons Gerhardt chili powder
2 tablespoons jalapeño peppers seeded and diced
1 teaspoon cinnamon
Shredded cheddar cheese
Sour cream
Green onions-chopped
Heat oil in a heavy Dutch oven; cook sausage, onion and garlic until
sausage is no longer pink; drain; add remaining ingredients except
cheese, sour cream and onions; simmer, uncovered for 45 minutes; serve
in warm soup bowls, sprinkle with cheese, a dollop of sour cream and
green onions.
Yield: 6 servings.
CAROLINA CRAB CAKES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 egg lightly beaten
1/2 C. soft bread crumbs
1/4 C. mayonnaise
1 t. grated onion
1/2 t. minced fresh parsley
1/2 t. Worcestershire sauce
1/8 t. seafood seasoning
1/8 t. ground mustard
dash pepper
dash hot pepper sauce
1 (6 oz) can crabmeat, drained, flaked and cartilage removed
1 T. canola oil
Mustard Sauce:
2 T. mayonnaise
2 T. sour cream
1 T. Dijon mustard
1/2 t. lemon juice
1/2 t. Worcestershire sauce
In a small bowl combine the first 10 ingredients. Fold in
crab. Refrigerate for 30 minutes. Meanwhile combine the
sauce ingredients. In a large skillet heat oil over medium
heat. Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5
minutes on each side or until golden brown. Serve with sauce.
THE CLOSEST THING TO
ROBERT REDFORD
~Shared by Barb C.,
Chula Vista, CA
1 cup flour
1/2 cup butter, softened
1 cup finely chopped pecans
1 8 oz. cream cheese, softened
1 cup powdered sugar
1 8 oz. cool whip
1 large box instant vanilla pudding
1 large box instant chocolate pudding
3 cups cold milk
1 Hershey candy bar, grated
Prepare bottom crust by mixing together flour, butter & pecans
until crumb-like. Press mixture into a greased 13x9 baking pan. Bake at
350 for 15-20 minutes until lightly golden. Cool.
Beat cream cheese with sugar until smooth. Fold in 1/2 of cool whip.
Spread mixture over cooled crust. Combine vanilla and chocolate pudding
mixes. Beat in milk until smooth & thickened. Spread over cream
cheese layer. Spread remaining cool whip over top. Sprinkle with grated
candy bar. Cover and refrigerate overnight.
Source: Michelle Lee
SKILLET SHEPHERD'S
PIE
~Shared by Treva, NC
This delicious old-fashioned-tasting recipe for Shepherd's Pie is made
in a snap in a skillet, using today's shortcuts. The result? The
"stick-to-their ribs" heartiness they're expecting, without a lot of
work for us!
Serves: 4
Cooking Time: 5 min;
2 cups cubed cooked chicken (see below)
1 (16-ounce) package frozen mixed vegetables, thawed and drained
1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon black pepper
4 cups hot mashed potatoes (see below)
1. In a large skillet, combine all the ingredients except the potatoes
over high heat; mix well.
2. Cook for 5 to 8 minutes, or until heated through, stirring
frequently. Remove from the heat and dollop with the potatoes. Serve
immediately.
Notes:
Make it even easier by using packaged pre-cooked sliced chicken and
instant mashed potatoes.
CREAMY PENNE WITH
RICOTTA, CORN AND
BACON
~Shared by Linda
H., Rosharon, TX
In this pasta dish, the ricotta cheese melts to become a thick, creamy
sauce. It's the perfect base for showcasing the season's fresh sweet
corn paired with salty bits of bacon.
8 oz. penne (tube-shaped pasta)
8 oz. bacon, coarsely chopped
2 1/4 cups corn kernels (2 to 3 ears corn)
2 garlic cloves, minced
1 cup part-skim ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup packed chopped fresh basil, divided
1/2 teaspoon pepper
Cook penne according to package directions. Drain, reserving 1 cup of
the pasta cooking water. Return penne to pot.
Cook bacon in large nonstick skillet over medium-high to medium heat 8
to 10 minutes or until almost crispy. Remove and discard excess
drippings. Add corn; cook 3 minutes, stirring frequently. Add garlic;
cook and stir 30 seconds or until fragrant.
Stir ricotta and 3/4 cup of the reserved pasta water into penne; cook
over medium heat 1 to 2 minutes or until hot. Stir in bacon mixture,
Parmesan cheese, 1/4 cup of the basil and pepper, adding additional
pasta water if pasta seems dry. Sprinkle with remaining 1/4 cup basil.
4 (1 1/2-cup) servings
Source: www.cookingclub.com
APRICOT CAKE TOPPED
WITH PEAR AND
APRICOT COMPOTE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients needed:
1 (15-ounce) can apricot halves in light syrup
3 whole eggs
1/2 cup light sour cream
2 teaspoons vanilla extract
1/2 teaspoon ground allspice
3 cups biscuit mix
3/4 cup sugar
1 cup chopped walnuts
Preheat the oven to 350 degrees. Combine the apricot halves with
liquid, the eggs, sour cream, vanilla, and allspice in a food processor
and mix well. Add the biscuit mix and sugar, and pulse until blended.
Add 2/3 cup of the walnuts and pulse twice to mix. Spray a bundt pan
with non-stick spray. Sprinkle the remaining 1/3 cup of walnuts into
the pan. Spoon the batter into the pan. Bake for 25 minutes. Cool for
10 minutes before unmolding.
Makes 8 servings
SHRIMP AND OKRA GUMBO
~Shared by Johnny,
LA
Makes about 6 servings
3 tablespoons cooking oil
1 pound fresh okra, cut into 1/2-inch slices
1 cup chopped onions
1/2 cup chopped celery
1 (10-ounce) can Ro-tel tomatoes with diced chili peppers (mild)
2 heaping tablespoons pre-made roux, dissolved in 4 cups warm shrimp
stock
2 pounds shrimp, peeled and deveined
Salt and cayenne pepper to taste
Heat the oil in a large, heavy pot over medium heat. Add the okra,
onions and celery. Cook, stirring, until the okra no longer is ropy.
Add the tomatoes and cook, stirring, until the mixture blends. Add the
roux dissolved in the shrimp stock and simmer for 30 minutes, stirring
occasionally. Add the shrimp and continue to cook until the shrimp turn
pink, about 5 minutes. Season with salt and cayenne. Serve immediately
over rice.
Source: Chef Marcelle
BOMBAY CHICKEN AND
RICE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup uncooked long-grain white rice
6 ounces diced dried mixed fruit
1/2 cup chopped onion
1 1/2 teaspoons sugar
1 teaspoon salt
2 cups water
1 (3 pound) chicken, cut into pieces
2 tablespoons butter, melted
4 teaspoons curry powder, divided
1/2 teaspoon paprika
Preheat oven to 375 degrees F (190 degrees C).
In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour
in water. Arrange chicken parts over the rice mixture. In a small bowl,
mix butter, curry powder and paprika. Brush butter mixture over chicken
pieces. Cover pan tightly with aluminum foil.
Bake 1 hour in the preheated oven, until chicken juices run clear and
rice is tender.
Click
if you have a submission for the Reader Recipe section of A
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CHICKEN & FRUIT
SALAD
~Shared by Treva,
NC
Chicken, melon, walnuts and feta top mixed salad greens for a
refreshing summer salad. Use your favorite summer fruit in place of the
melon if you wish.
4 servings
Active Time: 15 minutes
Total Time: 15 minutes
1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
1 & 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper, to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast (see Tip)
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted (see Tip)
1/4 cup crumbled feta cheese
1.Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a
large bowl until smooth. Reserve 1/4 cup of the dressing in a small
bowl. Add the mixed greens to the large bowl and toss to coat. Divide
among 4 plates and top with chicken, melon, walnuts and feta. Drizzle
each portion with 1 tablespoon of the reserved dressing.
Nutrition Per serving: 248 Calories; 11 g Fat; 4 g Sat; 2 g Mono; 55 mg
Cholesterol; 18 g Carbohydrates; 21 g Protein; 4 g Fiber; 346 mg
Sodium; 371 mg Potassium
1 Carbohydrate Serving Exchanges: 1 fruit, 1 vegetable, 2 lean meat, 2
fat
Tips & Notes:
To poach chicken breast: Place boneless, skinless chicken breasts in a
medium skillet or saucepan and add lightly salted water to cover; bring
to a boil. Cover, reduce heat to low and simmer gently until chicken is
cooked through and no longer pink in the middle, 10 to 12 minutes.
To toast chopped or sliced nuts, heat a small dry skillet over
medium-low heat. Add nuts and cook, stirring, until lightly browned and
fragrant, 2 to 3 minutes.
Source: EatingWell: July/August 2008
http://www.eatingwell.com/recipes/chicken_fruit_salad.html
ART SMITH'S CHICKEN
STIR-FRY
~Shared by Marilyn,
Canton, OH
10 minute recipe for weight loss.
2 Tbsp. extra virgin olive oil
1/2 onion, chopped
4 tsp fresh ginger, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 cup cooked chicken breast, shredded*
2 cups multi grain rice, cooked
4 cup fresh spinach
4 tsp fresh Italian parsley, chopped
Salt and pepper
Cook rice according to directions on box. Heat skillet, add onion,
celery, ginger, and garlic.
Cook for 1 minute. Add cooked rice, spinach and chicken and toss.
Season with salt and pepper and chopped parsley. Serve.
Makes 4 Servings 327 calories for 1
serving $10 for a family of four.
*Can use the leftover roasted chicken from the deli.
Source: The Dr.Oz show on Mon, 9/13/10
http://www.doctoroz.com
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MANGO COOLER
~Shared by Doe,
Oliver, B.C., Canada
Makes 4 servings
1 lb mango
1/2 c lemon juice
1 tbsp rum flavoring
1 tbsp granulated fructose or 6 env aspartame sweetener
3 c cracked ice
Peel, pit, & chop mango. Place mango pcs in a blender & process
to a puree. Add lemon juice, rum flavoring & sweetener of your
choice. Then add the cracked ice & blend til smooth. Pour into
chilled glasses.
Exchange- 1 serving- 1 fruit
BROCCOLI WITH CREAMY
LEMON SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 1/6 of recipe
INGREDIENTS
- 2/3 cup lowfat cottage cheese
- 1/4 cup evaporated skim milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon lemon juice
- 1/8 teaspoon ground turmeric
- White pepper
- 3 cups hot cooked broccoli florets
DIRECTIONS
In a blender, combine the cottage cheese, milk, Parmesan cheese, lemon
juice, turmeric, and white pepper to taste and puree until the mixture
achieves a thin consistency, about 30 seconds.
Heat the sauce in a skillet, stirring occasionally, until heated
through, but do not boil. Serve the sauce over the warm broccoli.
Nutritional Information Per Serving (1/6 of recipe): Calories: 45, Fat:
1 g, Cholesterol: 3 mg, Sodium: 155 mg, Carbohydrate: 4 g, Protein: 6 g
Diabetic Exchanges: 1 Vegetable, 1/2 Very Lean Meat
Source: Diabetes Cookbook for Dummies
http://www.amazon.com/exec/obidos/ASIN/0764584502/atozreci-20
GRILLED PORK
TENDERLOIN WITH MUSTARD,
ROSEMARY, AND APPLE MARINADE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/4 cup frozen apple juice concentrate
- 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary or thyme
- 4 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 (12 ounce) pork tenderloins, trimmed of fat
- 1 tablespoon minced shallot
- 3 tablespoons port or brewed black tea
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil,
rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3
tablespoons marinade for basting.
Place tenderloins in a shallow glass dish and pour the remaining
marinade over them, turning to coat. Cover and marinate in the
refrigerator for at least 20 minutes or for up to 2 hours, turning
several times.
Heat a grill or broiler.
Combine shallot, port (or tea), vinegar, salt, pepper and the remaining
1-1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar
with a tight-fitting lid; whisk or shake until blended. Set aside.
Grill or broil the tenderloins, turning several times and basting the
browned side with the reserved marinade, until just cooked through, 15
to 20 minutes. (An instant-read thermometer inserted in the center
should register 155 degrees F. The temperature will increase to 160
degrees F. during resting.)
Transfer the tenderloins to a clean cutting board, tent with foil and
let them rest for about 5 minutes before carving them into
1/2-inch-thick slices. Arrange the pork slices on plates and drizzle
with the shallot dressing. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 214,
Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber:
0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
CHOCOLATE MERINGUE
BITS WITH
STRAWBERRIES AND CREAM
~Shared by Mary S.,
Nashville,
TN
Yield: Forty 1-1/2-inch meringues
INGREDIENTS
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2/3 cup Splenda
- 1/3 cup cocoa powder
- 1 cup reduced-fat tub style whipped topping
- 40 strawberries
DIRECTIONS
Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment
paper.
Beat the egg whites, cream of tartar, and vanilla at high speed with an
electric mixer until frothy. Add the Splenda, 1 tablespoon at a time,
beating until stiff peaks form, roughly 5 to 7 minutes. Gently fold in
the cocoa powder until completely incorporated.
Spoon heaping tablespoons of the mixture onto the baking sheets. Bake
for 1 hour and 30 minutes; turn the oven off. Let the meringues stand
in the closed oven for 8 hours or overnight. Store in an airtight
container.
Just before serving, top each meringue with 1 scant teaspoon of whipped
topping and a strawberry.
Nutritional Information Per Serving (1 meringue): Calories: 13, Fat: 0
g, Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrate: 2 g, Protein: 1 g
Diabetic Exchanges: Free Food
Source: Diabetes Cookbook for Dummies
http://www.amazon.com/exec/obidos/ASIN/0764584502/atozreci-20
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!
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SALMON SALAD SANDWICHES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 package (3 ounces) cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery Lettuce leaves
2 whole wheat buns, split
Directions
In a bowl, beat cream cheese, mayonnaise, lemon juice, dill, salt and
pepper until smooth. Add the salmon, carrot and celery; mix well. Place
a lettuce leaf and about 1/2 cup salmon salad on each bun.
Yield: 2 servings.
CUBAN CALZONES
~Shared by Maggie,
TX
Dinner ready in 40 minutes! Enjoy these yummy calzones made using pork,
ham and Pillsbury® Grands!® frozen buttermilk or southern style
biscuits – a delightful meal.
Prep Time: 20 Min
Total Time: 40 Min
Makes: 2
INGREDIENTS:
2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits
(from 25-oz bag)
1 1/2 teaspoons yellow mustard
1 1/2 teaspoons mayonnaise or salad dressing
2 oz sliced pork (from deli)
2 oz sliced ham (from deli)
4 round dill pickle slices, well drained
2 tablespoons shredded Swiss cheese
1 egg, beaten
1/2 teaspoon dried minced onion
DIRECTIONS:
Heat oven to 350°F. Spray cookie sheet with cooking spray.
Place biscuits on microwavable plate. Microwave uncovered on Medium
(50%) 30 to 45 seconds, turning over halfway through microwave time.
(Biscuits should still be cold for easier handling.) Press and stretch
each biscuit into 6-inch round.
In small bowl, stir mustard and mayonnaise until smooth. Spread mustard
mixture on each round to within 1/2 inch of edge. Arrange pork and ham
slices over mustard mixture to within 1/2 inch of edge, folding if
necessary. Top each round with two pickle slices; sprinkle with cheese.
Brush egg around edge of biscuit rounds. Fold dough over filling; press
edges with fork to seal. Brush with egg; sprinkle with onion.
Bake 15 to 20 minutes or until golden brown.
High Altitude (3500-6500 ft): No special instructions
Nutritional Information:
1 Serving (1 Serving)
Calories 370 o (Calories from Fat 190), Total Fat 21g o
(Saturated Fat 6g, o Trans Fat 4g), * Cholesterol 150mg; Sodium
1150mg; Total Carbohydrate 23g o (Dietary Fiber 0g, o Sugars
3g), Protein 23g
Percent Daily Value*:
Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other
Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0
Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat
Meat; 2 1/2 Fat;
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
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!
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HARVEST CHICKEN SALAD
Serves: 4
Prep Time: 15 Minute(s)
Ingredients:
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
2 cups cut-up cooked chicken or turkey
1/3 cup thinly sliced celery
1/3 cup cut-up apples or grapes
Instructions:
1. Combine all ingredients in medium bowl. Serve on your favorite bread
or in lettuce cups.
BACON-WRAPPED
PINEAPPLE
1 pineapple, peeled, cored and cut into half-inch chunks, about 40
chunks
1 lb. sliced lean bacon, about 20 slices
Cut bacon strips in half making 2 equal size pieces, about 4 inches
each. Wrap each half-strip of bacon around a pineapple chunks, pierce
with with a toothpick and place on a baking sheet. Bake until the bacon
is crispy, about 15-20 minutes.
Yields: 6-8 servings.
Source: Rachael Ray Show, aired on: January 16, 2007
http://rachaelrayshow.com
MINI MONKEY BREAD
Servings: 12
12 Rhodes Dinner rolls, thawed but still cold
6 tablespoons butter, melted
2 tablespoons corn syrup
1/2 cup brown sugar
2 teaspoons cinnamon Icing:
1 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons milk
1/2 teaspoon vanilla
Cut each dinner roll into 6 equal pieces. In a bowl, combine butter and
corn syrup and stir until well mixed. In another bowl, combine sugar
and cinnamon and mix well. Dip each roll piece in the butter mixture
and then in the sugar mixture. Place 6 pieces in each well sprayed cup
of a 12 cup muffin tin. Cover with sprayed plastic wrap and let double
in size. Remove wrap and bake at 350°F 15-20 minutes. Cool 3-4 minutes
before removing from pan. Combine icing ingredients and mix well.
Drizzle over monkey breads if desired.
SOUTHWESTERN-STYLE
CORN MEDLEY
It's not always easy to find an interesting side dish for a
Mexican-inspired or Tex-Mex meal. This one fits the bill deliciously.
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 6
Ingredients
1 tablespoon Vegetable oil
3 cups Frozen whole kernel corn
1 Small zucchini, halved lengthwise, cut into 1/4-inch slices
1 Chopped fresh tomato
1/2 cup Heinz® Tomato Ketchup
1 teaspoon Chili powder
1/8 teaspoon Ground cumin
1/4 cup Sliced green onions
2 tablespoons Lime juice
1 tablespoon Chopped fresh cilantro
Preparation
In medium skillet, heat oil and add corn, zucchini, and tomato. Cook
for 5 minutes. Stir in Heinz® Tomato Ketchup, chili powder, and cumin.
Cook 5 more minutes, stirring occasionally. Remove from heat. Stir in
onion, lime juice, and cilantro; serve immediately.
Nutrition Information Serving Size: 1/2 cup
Amount/serving %DV*
Calories 110
Calories from Fat 25
Total Fat 3g
5% Sat. Fat 0g
0% Trans Fat 0g Cholesterol 0mg
0% Sodium 240mg
10% Total Carbohydrate 21g
7% Dietary Fiber 3g
12% Sugars 8g Protein 3g Vitamin A
15% Vitamin C
25% Calcium
2% Iron
4%
*Percent Daily Values (DV) are based on 2,000 calorie diet
Source: H. J. Heinz Company, L.P. 2009
PENNE ARRABIATA
SERVINGS 6
INGREDIENTS
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
DIRECTIONS
1. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add
the garlic, and saute for a few minutes. Sprinkle in the red pepper
flakes, and saute for another minute. Pour in the diced tomatoes and
tomato sauce, and add the basil. Simmer for about 20 minutes, stirring
occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add
penne pasta, and cook for 8 minutes, or until tender. Drain.
3. In a small bowl, whisk eggs with a fork. Place bread crumbs in a
separate bowl. Stir the garlic powder, salt and pepper into the bread
crumbs. Dip chicken cutlets into the egg, then press into the bread
crumbs until completely coated.
4. Heat remaining olive oil in a large skillet over medium heat. Fry
chicken for about 5 minutes per side, or until the coating is a nice
dark brown color.
5. Remove chicken, and cut into slices. Toss the chicken slices into
the sauce, and simmer for about 10 minutes. Stir in the cooked penne,
simmer for a few more minutes to soak up the flavor, then serve.
GOAT CHEESE WITH
CRANBERRIES &
PISTACHIOS
This is one of those great, quick appetizers you make in a moments
notice. Stock your fridge with a few logs of goat cheese (it
lasts a long time), some dried cranberries and shelled pistachios. The
sweet cranberries, salty nuts and earthy taste of the goat cheese are a
great combination. If you have unexpected guests, or have to work late
before a party and don't want to show up empty handed...this is
perfect. Also, if you have to travel a long way and need
something to hold up in the car....this works well. Even if you
have planned every detail down to the millisecond, this is still the
perfect appetizer to put out for your guests.
4 Tablespoons dried cranberries, chopped
4 Tablespoons shelled pistachios, chopped
Any size log of fresh goat cheese
Coarsely chop your pistachios and cranberries and combine them together
on a plate. Roll the goat cheese in the nut mixture, you will
also have to press them in with your fingers.
Serve with your favorite crackers.
Source: Noble Pig
http://noblepig.com/2010/11/08/goat-cheese-with-cranberries--pistachios.aspx
VEAL SCALLOPINI
Try this delightful veal scallopini dish for dinner.
Serves: 6
Prep. time: 20 minutes
Cooking time: 12-15 minutes
1 1/2 pounds veal, cut in 6 thin slices across the grain
1/4 cup flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons minced onion
1/4 cup dry white wine
2/3 cup beef bouillon
1/2 pound fresh mushrooms, sliced
Parsley, for garnish
Flatten each veal slice between sheets of wax paper by pounding gently
with mallet until slices are about 1/4 inch thick. Pat slices
thoroughly dry on paper towels. Sprinkle lightly with mixture of flour,
Parmesan cheese, salt and pepper. Gently pound flour mixture into meat
with edge of plate. Heat 2 tablespoons of the butter and 1 tablespoon
olive oil in a large enameled or Teflon skillet (a must). Saute veal
slices for 4-5 minutes on each side, until lightly browned. Remove
slices to warm platter. (Add additional butter, if needed.) Add onion
and cook slowly for 1 minute. Pour wine and beef bouillon into skillet.
Boil rapidly to reduce liquid to about 1/4 cup stirring with a wooden
spoon (another must). Return veal slices to skillet and simmer for 5-10
minutes. Meanwhile saute mushrooms in remaining 1 tablespoon butter and
1/2 tablespoon olive oil; add to veal. Garnish with parsley. Serve with
rice or spaghetti.
Source: Houston Junior League Cookbook
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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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