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A
to Z
Recipes
March
27,
2011
Always
something to make you think,
laugh and cook.
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Over the
past 10 years or so, I've posted thousands of recipes. With only a few
exceptions, I pretty much post whatever recipes are sent to me. I also
post them in direct proportion to what is sent... in other words... you
see a lot of recipes from my regulars and only a few from others
because, well... the regulars send in more recipes. I have to tell you,
folks... today's issue contains some really good ones. And I love the
funnies shared (coincidentally 2 of my favorite jokes from 2 of my
favorite guys!), as well as the other goodies here. I do hope you enjoy
it all and decide to become a regular part of this publication. Sharing
is fun and makes you feel good. Why else do you think I'd be doing it
for so long???
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. (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" and it ends this
Thursday. 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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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A
nation of sheep will beget a nation of wolves.
~ Edward R. Murrow
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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Age and Experience
One day an old German Shepherd starts chasing rabbits and before long,
discovers that he's lost. Wandering about, he notices a panther heading
rapidly in his direction with the intention of having lunch.
The old German Shepherd thinks, "Oh, oh! I'm in deep trouble now!"
Noticing some bones on the ground close by, he immediately settles down
to chew on the bones with his back to the approaching cat. Just as the
panther is about to leap, the old German Shepherd exclaims loudly,
"Boy, that was one delicious panther! I wonder, if there are any more
around here?"
Hearing this, the young panther halts his attack in mid-strike, a look
of terror comes over him and he slinks away into the trees.
"Whew!," says the panther, "That was close! That old German Shepherd
nearly had me!"
Meanwhile, a squirrel who had been watching the whole scene from a
nearby tree, figures he can put this knowledge to good use and trade it
for protection from the panther. So, off he goes.
The squirrel soon catches up with the panther, spills the beans and
strikes a deal for himself with the panther.
The young panther is furious at being made a fool of and says, "Here,
squirrel, hop on my back and see what's going to happen to that
conniving canine!"
Now, the old German Shepherd sees the panther coming with the squirrel
on his back and thinks, "What am I going to do now?," but instead of
running, the dog sits down with his back to his attackers, pretending
he hasn't seen them yet, and just when they get close enough to hear,
the old German Shepherd says...
"Where's that squirrel? I sent him off an hour ago to bring me another
panther!"
Moral of this story...
Don't mess with the
old dogs... Age
and skill will always overcome youth and treachery! BS and brilliance
only come with age and experience.
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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Leeks
Leeks are the giants of the allium family. They can be up to nine
inches long and two inches thick, and do not form a bulb. A national
emblem of Wales, leeks were probably first brought to England by the
Romans. France, Belgium, and the Netherlands are the world's leading
producers of leeks, which feature prominently in the cooking of these
countries. Also known as poor man's asparagus, leeks pair well with
potatoes; their most familiar cooking use may be in leek and potato
soup. Wild leeks, known as ramps, are native to eastern North America.
Leeks tend to have a lot of sand between the leaves and need a thorough
washing before using. Trim the hairy end and then split in half
lengthwise. Either dunk in a bowl of water or separate the leaves
gently (without pulling the leek apart) under running water. If you use
the bowl method, lift the leeks out and let the sand sink to the
bottom. You may need to repeat several times, dumping the sandy water
and filling with clean.
Source: Various internet
Note: Please see
the Potato-Leek Soup
with Bacon recipe in my Publisher's Choice section today. Yum! It even
has directions for tasty homemade croutons!
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 April. 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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Neighborly Rivals
~Shared by Johnny,
LA
Two neighbors, who had been rivals all their lives followed different
career paths. One eventually became an Admiral in the Navy, the other
went into the Catholic Church and became a Bishop.
As fate would have it, they happened to meet at an Airport. The Bishop
spied the Admiral first and said loudly, "Oh porter, from what gate is
the flight to Dallas leaving?"
The Admiral approached and said "Gate 7 Madame, but should you be
traveling in your condition ?"
Breakfast
~Shared by Charlie
J., Mobile, AL
A wife was making a breakfast of fried eggs for her husband. Suddenly,
her husband burst into the kitchen. 'Careful,' he said, 'CAREFUL! Put
in some more butter! Oh my gosh! You're cooking too many at once. TOO
MANY! Turn them! TURN THEM NOW! We need more butter. Oh my gosh! WHERE
are we going to get MORE BUTTER? They're going to STICK! Careful.
CAREFUL! I said be CAREFUL! You NEVER listen to me when you're cooking!
Never! Turn them! Hurry up! Are you CRAZY? Have you LOST your mind?
Don't forget to salt them. You know you always forget to salt them. Use
the Salt! USE THE SALT! THE SALT!'
The wife stared at him. 'What in the world is wrong with you? You think
I don't know how to fry a couple of eggs?'
The husband calmly replied, 'I just wanted to show you what it feels
like when I'm driving.'
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe
Name: Franks and
Cornbread
Submitter:
Maggie, TX
Reviewer: Patricia,
Charlevoix, MI
Date:
February 11, 2009
http://www.a2zrecipes.net/02112009.html
This was really
tasty, staying true to
the recipe. BUT - make sure you use a 9" dish. I had a smaller
one and one way too large. Used the smaller and the cornbread was not
quite done - that occurred in the very middle. Would I make it again -
you bet. ~Patricia
FRANKS AND CORNBREAD
~Shared by Maggie,
TX
1 egg
1/3 cup milk
8-1/2 oz. corn muffin mix (like Jiffy)
4 hot dogs
1/2 cup grated Cheddar cheese
16 oz. can chili with beans, opt.
Combine egg, milk and muffin mix, mixing lightly. Pour into greased 9"
baking dish. Cut hot dogs in half lengthwise, but do not cut all the
way through. Open flat and place on top of batter, cutting if necessary
to fit dish. Sprinkle with cheese. Bake at 400F., 15-20 minutes, or
until golden. Meanwhile, heat chili. Cut cornbread into squares. Top
each serving with some of the chili.
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:
PORK, ZUCCHINI AND
ALMOND STIR-FRY
~Shared by Mary H.,
Montreal, Canada
Hands-on time: 20 minutes
Total time 20 minutes
Makes: 4 servings
12 ounces pork tenderloin or pork loin, cut into 3/4 inch chunks
2 tablespoons balsamic vinegar
1 teaspoon fennel seeds
3/4 teaspoon salt
1/4 teaspoon hot pepper flakes pinch of pepper
2 tablespoons extra-virgin olive oil
2 small green or yellow zucchini, cut into 3/4 inch chunks
2 cloves garlic, thinly sliced
1/2 cup whole natural almonds
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
In bowl, toss together pork, vinegar, fennel seeds, 1/2 teaspoon of the
salt, hot pepper flakes and pepper.
In wok, heat half of the oil over high heat; stir-fry pork over mixture
until lightly browned and just slightly pink inside, 2 to 3
minutes. Transfer to plate. Wipe out wok.
Heat remaining oil in wok over medium heat; fry zucchini, garlic,
almonds, oregano and remaining salt until zucchini is lightly browned
and tender-crisp, 3 to 4 minutes. Stir in parsley and pork with
any juices until pork is hot, about 1 minute. Serve over hot rice.
Source: Canadian Living magazine.
QUICK AND CRUNCHY
PORK CHOPS
~Shared by Jim D.,
WA
Serves/Makes: 4
Difficulty Level: 3
Ready In: 30-60 minutes
Ingredients:
1 box (5-ounce size) Melba toast, broken into rough pieces
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise
4 center-cut boneless pork chops, 3/4 inch to 1 inch thick, patted dry
Directions:
Adjust oven rack to middle position and heat oven to 425 degrees F.
Place Melba toast pieces, salt, garlic powder, onion powder, paprika,
thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and
pound with heavy blunt object (such as a rolling pin) until Melba
toasts are crushed but still have some crumbs the size of small pebbles.
Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly into
crumb mixture by gently squeezing outside of bag. Transfer Melba crumb
mixture to large plate.
Using your fingers, coat 1 chop with 1 tablespoon mayonnaise. Transfer
to plate with Melba crumbs, sprinkle top of pork chop with some Melba
mixture, and press down firmly on chop to adhere crumbs. Flip chop and
repeat, making sure thick layer of crumbs coats both sides and edges.
Transfer breaded pork chop to baking rack set over rimmed baking sheet.
Repeat with remaining chops.
Bake pork chops until juices run clear and instant-read thermometer
inserted into center of chop registers 145 to 150 degrees F, 16 to 22
minutes.
Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve
immediately.
Source: CDKitchen
http://www.cdkitchen.com
LEMON SPONGE CAKE
WITH RASPBERRY SAUCE
~Shared by Barb C.,
Chula Vista, CA
"This simple sponge cake is light and moist. The sauce adds color and
flavor making it perfect for entertaining."
Ingredients
Vegetable oil cooking spray
1 cup cake flour
2 teaspoons baking powder
1/2 cup low-fat buttermilk
1 tablespoon butter
8 strips lemon zest, cut in half
2/3 cup sugar
1 large egg
Raspberry Sauce (recipe follows)
Raspberry Sauce:
1 12-ounce bag frozen raspberries, thawed
2 tablespoons superfine sugar
1 tablespoon lemon juice
Instructions
Preheat oven to 350°F. Spray an 8-inch cake pan with vegetable oil
cooking spray.
Combine cake flour and baking powder in a small bowl; reserve.
Place buttermilk and butter in a 1-cup liquid measure. Heat in a
microwave oven until butter is almost melted, about 1-1/2 minutes on
70% power. Set aside.
In a Cuisinart® food processor fitted with the metal blade process zest
and sugar until finely chopped, about 1 minute. Add egg and process 1
minute. Scrape bowl and process 1 minute more. With motor running, pour
milk mixture through feed tube and process unit combined, about 10
seconds. Scrape bowl. Add dry ingredients and pulse until just
combined, about 3 - 4 times.
Pour into prepared pan and bake until top is lightly browned and
springs back when touched, about 20 minutes. Cool in pan on wire rack
for 10 minutes. Remove from pan and cool completely.
Cut cake into 8 pieces and slice each piece in half horizontally with a
serrated knife. Place bottom half on dessert plate, drizzle 1
tablespoon raspberry sauce over cake and top with other half of cake.
Drizzle 1 tablespoon of sauce over top of cake. Garnish with whipped
cream and fresh raspberries if desired. Serve immediately.
Raspberry Sauce:In a Cuisinart® food processor fitted with the metal
blade process raspberries, sugar and lemon juice until combined, about
10 seconds.
Place a fine mesh strainer in a small mixing bowl and pour raspberry
sauce into strainer. Stir with a spoon until sauce has passed through
the strainer; discard seeds. Reserve sauce.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
MOTHER'S CHEESE
STRAWS
~Shared by Larry
J., Spring Hill, TN
Finger food for those of all ages.
INGREDIENTS:
1 cup grated sharp Cheddar Cheese
1/2 cup Butter (do not substitute)
1 cup flour
1 egg yolk
1/2 to 1 teaspoon salt
Cayenne, to taste
Paprika
TO PREPARE:
Mix all ingredients except paprika. Chill. Roll out dough
to approximately 1/8-inch thick. Slice into strips. Bake on
cookie sheet at 400 degrees for about 10 minutes. When done,
sprinkle with paprika. Let cool on wire racks. Store in a
tightly covered tin box and they will keep for weeks.
YIELDS: 75 (1/2-inch x 2-inch) cheese straws
Source: "The Houston Junior League Cookbook" by The Junior League of
Houston
http://www.amazon.com/exec/obidos/ASIN/0963242105/atozreci-20
TOMATO-CHEESE
RAVIOLI SOUP
~Shared by Luanne,
FL
Ingredients:
1 (14.5-ounce) can diced tomatoes with Italian herbs
1 (14-ounce) can vegetable broth
1/2 teaspoon Italian seasoning
1 medium zucchini (rinsed)
1 (24-ounce) bag frozen cheese-filled ravioli
1/4 teaspoon fresh ground black pepper
shredded Parmesan cheese (optional)
Stir together in large saucepan: tomatoes, broth, and Italian
seasoning. Cover and bring to a boil on high. Reduce to medium and
simmer 5 minutes.
Cut ends off zucchini, quarter, and cut into 1-inch chunks.
Stir in remaining ingredients (except cheese); cover and cook 10 more
minutes, stirring occasionally, until pasta is tender and soup is hot.
Serve topped with Parmesan cheese.
Notes:
This is a forgiving recipe and you may add any other veggie or some hot
sauce to it. Make the basic recipe, then make it your own by adding
whatever makes you happy
I have used other flavored ravioli and tossed in mushrooms.
OXTAIL SOUP
~Shared by Dorine
H., Newark, DE
Adapted from The Best Recipe: Soups and Stews by the Editors of Cook's
Illustrated.
2 T. (30 ml) vegetable oil
6 lbs. (2.75 Kg) oxtails
1 large onion, halved
1 cup (250 ml) dry red wine
8 cups (2L) beef stock
3 T. (45 ml) dry sherry
1 large carrot, chopped
1 large stalk celery, chopped
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish (optional)
Heat the oil in a large soup pot over high heat and brown the oxtails
and onion halves in batches. Remove and set aside. Add the red wine to
the pot and bring to a boil, stirring to scrape up all the brown bits
in the bottom of the pot. Boil until the wine is reduced to about 2
tablespoons (30 ml). Add the reserved oxtails and onion and reduce the
heat to low. Simmer covered for 20 minutes. Add the beef stock and
bring to a boil over high heat. Skim off the foam that rises to the
surface and simmer partially covered for 4 hours. Strain the soup and
set the oxtails aside to cool. Pick off the meat from the oxtails and
reserve. Refrigerate the meat and stock for up to 3 days. Skim off and
discard the fat from the surface of the stock. Bring the stock to a
simmer and add the reserved meat, sherry, carrot, celery, salt, and
pepper. Simmer just until the vegetables are tender, about 10 minutes.
Serve garnished with chopped parsley if desired.
Serves 6 to 8
BEEF & CHEDDAR
SOFT TACOS
~Shared by Treva, NC
Prep: 5 minutes; Cook: 15 minutes
Serves: 4
It couldn't be easier to make these delicious beef tacos that get great
flavor from cheddar cheese soup and picante sauce.
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Picante Sauce
8 flour tortillas (8-inch), warmed
2 cups shredded lettuce
Cook the beef in a 10-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour off any fat. Stir the
soup and picante sauce in the skillet and cook until the mixture is hot
and bubbling. Spoon about 1/3 cup beef mixture down the center of each
tortilla. Top with the lettuce. Fold the tortillas around the filling.
Source: Campbell's Kitchen
JALAPENO CHEESE
SQUARES
~Shared by Marilyn,
Canton, OH
1 lb. bacon
2 cups shredded Cheddar cheese
2 or 3 jalapeño peppers
12 eggs, beaten
Fry bacon until crisp, drain and crumble. Spray Pam in a 9 x 11 inch
casserole dish. Chop and seed peppers and line bottom of dish. Sprinkle
bacon evenly over peppers. Add shredded cheese. Beat eggs until fluffy
and pour on top of cheese. Bake for 20 to 25 minutes at 350 degrees.
Cut in squares and serve upside down while hot.
SANDRA'S
GRANDMOTHER'S EGGPLANT IN
TOMATO GRAVY
~Shared by Johnny,
LA
1 eggplant
1/2 cup ricotta salata, caciavallo or parmesan, cut into 1/2-inch
wedges
2 tablespoons chopped fresh basil
4 tablespoons chopped fresh parsley
Salt and pepper
1/2 cup olive oil
Favorite recipe for tomato gravy
Rinse and dry eggplant, and remove the stem. With a sharp paring knife,
cut random slits, about 1 inch deep, into all sides of the raw
eggplant. Stuff each slit with cheese, pushing deep into the eggplant.
Add herbs, salt and pepper into each slit.
In a heavy skillet, heat olive oil. Add eggplant and sear on all sides
to seal slits. Place whole eggplant into a pot of simmering tomato
gravy. Simmer, covered, until eggplant is fully cooked. Uncover gravy
to reduce any liquid that the eggplant has expelled.
Remove whole eggplant with gravy to a serving dish. Serve family-style
with freshly boiled pasta.
QUICK CHEESEBURGER
BAKE
~Shared by Linda
H., Rosharon, TX
Cheddar cheese and Bisquick® mix join forces in this hearty meal of
ground beef and mixed veggies.
1 lb (at least 80%) lean ground beef
3/4 cup chopped onion
1 can (11 oz) condensed Cheddar cheese soup
1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/4 cup milk
2 cups Original Bisquick® mix
3/4 cup water
1 cup shredded Cheddar cheese (4 oz)
Heat oven to 400°F. Generously grease rectangular baking dish, 13x9x2
inches. Cook ground beef and onion in 10-inch skillet over medium heat,
stirring occasionally, until beef is brown; drain. Stir in soup,
vegetables and milk.
Stir Bisquick mix and water in baking dish until moistened; spread
evenly. Spread beef mixture over batter. Sprinkle with cheese.
Bake 30 minutes.
Makes 8 servings
Source: BettyCrocker.com
http://BettyCrocker.com
BARBECUED HOT DOGS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients:
2 packages Miller’s Brand Colossal Beef Franks
¾ cup chopped onion 3 tablespoons butter or margarine
1-1/2 cups chopped celery
1-1/2 cups ketchup
¾ cup water
1/3 cup lemon juice
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
16 hot dog buns, split
Preparation:
In a saucepan over medium heat, sauté onion in butter until tender. Add
celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire
sauce and mustard; bring to a boil. Reduce heat; cover and simmer for
30 minutes. Cut three ¼ inch deep slits on each side of hot dogs; place
in a 2-1/2 quart baking dish. Pour the sauce over the hot dogs. Cover
and bake at 350 for 40-45 minutes or until heated through.
BLUE RIBBON DESSERT
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 c. melted butter
1 c. loosely packed light brown sugar
1 sm. pkg. coconut
1 c. chopped nuts
2 1/2 c. crushed corn flakes
1/2 gallon vanilla ice cream
Sanders hot fudge
Mix first 5 ingredients together. Spread half of mixture into 9 x 13
pan. Spread slightly thawed ice cream over top. Top with remaining
mixture and freeze overnight or longer.
When ready to serve, dribble warm hot fudge or Swiss chocolate on top.
(Sauce can be heated in microwave with lid removed.) Cut into squares.
STUFFED CABBAGE ROLLS
~Shared by Treva, NC
Preparation time: 20 min
Cooking time: 120 min
2 eggs, lightly beaten
1 tbsp cider vinegar
2 cups cooked rice
1/2 lb ground pork, or veal
1 tbsp toothpick
2 tbsp unsalted butter
1 head cabbage, cored
1 lb lean ground beef
2 tsp sugar
1/4 cup tomato paste
1 onion, finely chopped
3 cups canned chopped tomatoes
Bring a large pot of water to a boil. Add head of cabbage and simmer
3-5 minutes until outer leaves soften. Remove leaves one by one as they
soften, continuing to simmer cabbage until all softened leaves are
removed. Meanwhile, melt butter in a heavy nonstick skillet over medium
heat. Sauté chopped onion 5-7 minutes until transparent. Do not brown.
Combine onions with next 4 ingredients in a bowl. Season with salt and
pepper to taste and mix thoroughly. Spoon about 2 tablespoons of
mixture in the center of each cabbage leaf. Roll up and secure with
toothpicks. Preheat oven to 350°F. Arrange cabbage rolls in the bottom
of a lightly oiled Dutch oven or covered casserole dish. Combine
remaining ingredients in a bowl and pour over top. Season with salt and
pepper to taste. Cover and bake 2 hours or simmer over low heat 2
hours. Remove toothpicks before serving.
Servings: 8
Calories 410: % Calories From Fat 46.1%; Total Fat 21g;
Saturated Fats 8.4g; Mono-unsaturated Fats 8.5g;
Poly-unsaturated Fats 1.4g; Cholesterol 140mg;
Sodium 150mg; Total Carbohydrates 28g;
Dietary Fiber 4.4g; Sugar 8.6g; Protein 28g
SOUR CREAM CRANBERRY
BARS
~Shared by Marilyn,
Canton, OH
1 cup butter, softened
1 cup packed light brown sugar
2 cups quick-cooking oats
1 1/2 cups all-purpose flour
2 cups sweetened dried cranberries
3/4 cup granulated sugar
1 cup sour cream
1 egg
1 Tbsp. grated lemon peel
1 teaspoon vanilla extract
2 Tbsp. flour
Preheat oven to 350°F. In a large bowl, cream butter and brown sugar.
Add the oats and 1-1/2 cups flour; mix well. Set aside 1 1/2 cups for
topping. Press remaining crumb mixture into an ungreased 9" x 13"
baking pan. Bake 10 to 12 minutes, or until lightly browned.
Meanwhile, in a large bowl, combine cranberries, granulated sugar, sour
cream, egg, lemon peel, vanilla, and 2 tablespoons flour; mix well.
Spread evenly over crust then sprinkle with reserved crumb mixture.
Bake 25 to 28 minutes, or until light golden. Cool then cover and
chill. Slice into bars and serve.
ACADIAN BLEND
CASSEROLE
~Shared by Johnny,
LA
1/2 cup cooking oil
1 pound lean ground beef
1 pound ground pork
2 medium sized eggplants
1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, minced
2 stalks celery, finely chopped
1 tablespoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dry ground basil
1/2 teaspoon dry ground thyme
One 10-1/2 ounce can cream of mushroom soup
1 cup half and half dairy cream (you may substitute chicken stock for
half and half)
1 pound crawfish meat
Kitchen Bouquet to darken mix
4 ounces cheddar cheese, grated
4 tablespoons seasoned Italian bread crumbs
6 cups flour, or biscuit mix
Preheat oven to 425 degrees. Place meat in a 4 quart iron pot and using
medium heat brown on stove about 20 minutes. Set aside. Heat oil in a 4
quart sauce pan on medium heat. Add and saute vegetables, except
eggplant, parsley and onion tops, until opaque; add peeled and chopped
eggplant; cover and cook on medium heat, until done; about 30 minutes.
Add meat, seasonings, soup and cream; simmer, covered, on low heat for
20 minutes, Remove from fire. Add crawfish, parsley and onion tops.
Adjust seasonings to taste. Darken mix as desired with Kitchen Bouquet
and then place in a 3-1/2 x 8 x 13-1/2 inch Pyrex baking dish. Sprinkle
bread crumbs, then cheese over the surface. Set aside. Prepare biscuits
according to directions on box. Cutout 1/2 inch thick by 2-1/2 inch
diameter biscuits and place over the entire surface of casserole mix.
Bake in oven until biscuits are done. Serve hot. Scoop below each
biscuit and flip meat mix on top of biscuit.
Serves 8.
CHEX® COOKIE PIZZA
~Shared by Linda
H., Rosharon, TX
Gluten-free Rice Chex® makes the crunchy cookie crust in a fun-to-eat
dessert that kids can decorate.
4 cups Rice Chex® cereal (gluten free)
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup peanut butter
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg, beaten
2 cups miniature marshmallows
1/4 cup miniature semisweet chocolate chips
2 tablespoons coarsely chopped honey-roasted peanuts, if desired
1 or 2 rolls Betty Crocker® Fruit Roll-Ups® chewy fruit snack (any red
variety), unwrapped, torn into pieces
Heat oven to 375°F. Place cereal in resealable food-storage plastic
bag; seal bag and crush with rolling pin or meat mallet.
In large bowl, mix sugars, peanut butter, butter, vanilla and egg. Stir
in crushed cereal. Spread in ungreased 12-inch pizza pan.
Bake 12 minutes. Sprinkle evenly with marshmallows to within 1 inch of
edge. Bake 5 minutes longer or until marshmallows are light golden
brown. Sprinkle chocolate chips, peanuts and fruit snack pieces over
marshmallows to look like pizza toppings. Cool completely on cooling
rack. Cut into 16 wedges. Store tightly covered.
PINA COLADA PORK
ROAST
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
20 oz. can sliced pineapple in juice
12 oz. can pina colada mix
Juice and zest of 1/2 lime
1 boneless sirloin pork roast (about 2 lb)
1/2 red bell pepper, chopped
2 tbs. dark rum
1 tbs. chopped fresh ginger
1 tbs. chopped fresh garlic
1/2 tsp. salt
1 tsp. cornstarch
1 tbs. water
How to make it:
Drain the juice from the pineapple into a big zip lock bag. Set aside
the fruit. Mix in everything else except the pork, cornstarch, and
water. Drop in the pork (leave on any strings), seal the bag, and
refrigerate for a few hours or overnight. Fire up your grill for medium
indirect grilling. Once the fire is ready, debag the pork, put it over
indirect heat, and close the lid (with the vents partly open). Grill,
turning and brushing with marinade a few times, for about 1 1/2 hours.
Grill the reserved pineapple over direct heat for 5 to 7 minutes per
side, until brown. The roast is done when the juices run clear in the
middle (about 155°F on an instant read thermometer). Rest on a cutting
board for 10 minutes so the juices seep back in. Cut into 1/2"-thick
diagonal slices. In a pot, boil the remaining marinade over high heat
on the stove (or on the burner attached to your grill). In a cup,
dissolve the cornstarch in the water. Stir into the sauce. Cook for 2
minutes, until slightly thickened. Drizzle over the pork and pineapple.
Makes 8 Servings.
AUGUSTA GRILL BLACK
PEPPER AND CHEDDAR
CHEESE BISCUITS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
4 tablespoons fresh unsalted butter
1/2 cup fine Cheddar cheese, grated
1/2 cup buttermilk
Freshly ground black pepper
Sift together the first 5 ingredients.
Cut butter into dry ingredients, then add the Cheddar cheese, black
pepper and buttermilk.
Mix together and then roll out. Cut into biscuits and bake in a 325
degree F oven for 12 to 15 minutes.
Serve 2 per person with a thin slice of Smithfield Ham and the
honey-sweetened mustard of your choice.
Servings: 16
Source: Recipe by John Malik, Executive Chef - Augusta Grill,
Greenville, South Carolina
ITALIAN CREAM CAKE
~Shared by Treva, NC
Bakery-style Italian Cream Cake may start with a cake mix, but it ends
up with layer upon layer of a to-die-for from scratch taste, that will
make you feel like a star baker.
Serves: 16
Cooking Time: 15-17 min
1 (18.25-ounce) package white cake mix with pudding
3 large eggs
1 & 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3-1/2-ounce) can flaked coconut
1 & 2/3 cups chopped pecans, toasted and divided
3 tablespoons rum (optional)
2 (12-ounce) containers cream cheese frosting
1. Preheat oven to 350ºF. Grease and flour 3 (9-inch) round cake pans.
2. Beat cake mix, eggs, buttermilk, and oil with an electric beater on
medium speed for 2 minutes. Stir in coconut and 2/3 cup pecans. Pour
into prepared cake pans.
3. Bake 15 to 17 minutes, or until a wooden toothpick inserted in
center comes out clean. Cool in pans on wire racks 10 minutes. Remove
from pans and cool completely on wire racks.
4. Sprinkle each cake layer with rum, if desired; let stand 10 minutes.
5. Stir together frosting and remaining 1 cup pecans. Spread frosting
between layers and on top and sides of cake (see Tips). Chill 2 hours
before slicing.
Frosting Tips
Always cool the cake layers completely and brush away excess crumbs
before frosting. Stack the first 2 layers on a serving plate,
bottom-side up, then place the top layer right-side up. This will make
a straight and tall cake. Spread a thin layer of frosting on the sides
to set any crumbs then spread frosting generously on the sides and
tops. There – you’ve got a perfect layer cake!
TOWERING INFERNO
CREOLE POSOLE
~Shared by Johnny,
LA
Seasoning mix:
2 bay leaves
1 1/2 tsp. salt
1 tsp. dried thyme leaves
2 tsp. red chili powder
1 tsp. white pepper (I only used 1/3 tsp.)
1 tsp. ground black pepper (I only used 1/3 tsp.)
1 tsp. crushed red pepper flakes (I only used 1/3 tsp.)
Vegetable mix:
1 c. chopped celery (about 2 lg. stalks)
1 med. onion, chopped
1 med. green bell pepper, chopped
The rest:
3 tbs. margarine
8 oz. kielbasa (polish sausage), cut into 1/2 inch pieces
12 oz. boneless, skinless chicken breast, cut into bite sized chunks
1 tbs. chopped garlic
2 c. of your favorite spaghetti sauce
2 - 13oz. can chicken broth
1 - 29 oz. can white hominy, drained
1 - 15 oz. can black beans, drained and rinsed
sour cream for garnish
grated Monterey jack cheese for garnish
Combine ingredients for seasoning mix. Combine ingredients for
vegetable mix. Melt margarine in 5 qt. dutch oven over
medium heat. Add sausage and saute 3 min. Add chicken and saute 5
min. Add seasoning and vegetable mixes, garlic and saute till
vegetables start to soften, about 10 min. Add sauce, chicken
broth, hominy, and beans. Cover and simmer over low heat 20 min.,
stirring occasionally. To serve, remove bay leaves. Spoon
into large bowls, top with dollop of sour cream and sprinkle with
cheese. Serve with warm thick flour tortillas.
Serves 10.
BRAZILIAN CHICKEN
CURRY
~Shared by Linda
H., Rosharon, TX
3/4 cup coconut milk (not cream of coconut)
2 Tbsp tomato paste
1 Tbsp each minced garlic and fresh ginger
1/2 tsp salt
1/4 tsp freshly ground pepper
1 medium Vidalia or sweet onion, thinly sliced
2 bell peppers, cut into 1-in. strips and halved crosswise
12 oz Yukon Gold potatoes, cut into 1-in. pieces
4 tsp curry powder
8 chicken drumsticks, skin removed (2 1/4 lb)
3 Tbsp chopped fresh cilantro
Mix coconut milk, tomato paste, garlic, ginger, salt and pepper in a
6-qt slow cooker. Add onion, peppers and potatoes; mix well until
vegetables are evenly coated.
Rub curry powder all over chicken. Place chicken on top of vegetables
in slow cooker.
Cover and cook on high 4 to 5 hours or on low 6 to 8 hours until
chicken is cooked through and vegetables are tender. Sprinkle with
chopped cilantro.
Source: Woman's Day Kitchen from Woman's Day, June 1, 2010
SHIITAKE CIDER SAUTE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
This side dish is elegant and easy. Don't substitute other mushrooms
for the shiitakes. They have a unique flavor and texture.
Yield: Serves 4 as a side dish
Time: 15 minutes from start to finish
Ingredients:
1 Tbsp olive oil
2 Tbsp margarine
4 cloves, crushed garlic
1/2 lb (227 g) shiitakes, stemmed and sliced
1/4 cup cider (or apple juice)
1 Tbsp soy sauce
2 Tbsp Garlic Chili Pepper Sauce
Equipment: Frying Pan
Directions:
1. Heat olive oil and margarine in pan over medium heat.
2. Add garlic and briefly saute. Be careful not to burn the garlic.
3. Add shiitakes and toss to coat.
4. Add cider, soy sauce, and Garlic Chili Pepper Sauce.
5. Saute for three minutes more.
6. Serve warm over crisp greens.
Source: A Taste of Thai
http://www.atasteofthai.com
TURKEY SPAGHETTI
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 1/2 cup spaghetti
3 or 4 cups turkey, diced
1/2 cup pimento
1/2 cup green peppers
2 cups condensed mushroom soup
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 small onion, grated
1 cup sharp cheese, grated
Directions
Preheat oven to 350 degrees.
Break spaghetti into 2-inch pieces. Cook, drain, and rinse spaghetti
with hot water. Combine all ingredients (only half of cheese) into a
buttered casserole dish.
Add remaining cheese and bake uncovered 60 minutes.
Note: Chicken or Ham may be substituted for turkey.
MEXICAN PIZZA
~Shared by Treva, NC
Thaw Time: 40 min.
Prep Time: 20 min.
Bake Time: 15 min.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
3/4 cup Prego® Traditional Italian Sauce
1/4 cup Pace® Picante Sauce
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
1/4 cup sliced pitted ripe olives
1. Heat the oven to 400°F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the
pastry sheet into a 15 x 10-inch rectangle. Place the pastry onto
a baking sheet. Prick the pastry thoroughly with a fork. Bake for
10 minutes or until the pastry is golden brown.
3. Stir the Italian sauce and picante sauce in a small bowl.
Spread the sauce mixture on the pastry to within 1/2 inch of the
edge. Top with the cheeses and sprinkle with the olives.
Bake for 5 minutes or until the cheese is melted.
Makes: 4 servings (serving size- 1/4 pizza).
TIP: For an additional topping option, cook 1/4 cup diced onion, 1/2
cup sliced mushrooms and 1/4 pound bulk Italian sausage in a skillet
until the meat is browned and cooked through. Pour off the fat before
sprinkling the topping over the pizza.
Source: Campbell's Kitchen
PEACH BARS
~Shared by Marilyn,
Canton, OH
1 tube crescent rolls
1 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/4 tsp almond or vanilla extract
1 can (21 oz) peach pie filling
1/2 cup flour
1/4 cup packed brown sugar
3 Tbsp. butter
1/2 cup sliced almonds
Unroll rolls in rectangle and press into 13 x 9 greased pan. Bake 375
for 5 minutes.
Mix cream cheese, sugar, and extract. Spread over cooled crust. Spoon
pie filling over mixture. Combine flour and brown sugar. Cut in butter
until coarse crumbs form. Mix in almonds.; sprinkle over peach filling.
Bake 375 for 25 minutes. Refrigerate.
STUFFED HAM SLICES
~Shared by Johnny,
LA
This is a great recipe for making yummy hors d'oeuvres to serve to your
guests.
Ingredients:
1 Loaf French Bread
1/4 Cup Mayonnaise
1/3 Cup Parsley, chopped
8 Ounces Cream Cheese
3/4 Cup Celery, finely chopped
1/2 Cup Shredded Cheddar Cheese
2 Tablespoons Onion, finely chopped
1/4 teaspoon Salt
8 Slices Ham
1 Large Dill Pickle
Slice the bread in half and hollow out each half leaving 1/2" crust.
Spread Mayonnaise over each half and sprinkle with Parsley.
Blend the Cheeses, Celery, Onion and Salt.
Pack this mix down in the center of the loaf halves leaving a small
hollow down the center.
Quarter the Pickle lengthwise and roll each end with double thick Ham
slice.
Place the Pickles end to end in the loaf.
Place the top half of the loaf on the bottom half, wrap with plastic
and chill for several hours.
Cut it into crosswise slices and serve.
Source: Runnerduck.com
http://Runnerduck.com
TOTALLY TEXAS GREEN
CHILE RICE
~Shared by Linda
H., Rosharon, TX
Serves 8 to 10
1 1/2 cups regular, long grain rice
3 1/4 cups water
5 tbsp butter, divided
7-oz can chopped green chilies
1 or 2 fresh jalapeno peppers, minced
1/2 cup diced onion
1 cup sour cream
1 cup grated Monterey jack cheese, with or without peppers
salt & pepper to taste
chopped fresh parsley or cilantro for garnish
Cook rice with water, salt and 1 Tbsp butter until done. While
rice is cooking, melt remaining butter in a small skillet and sauté
green chilies, jalapenos and onion until tender. Add to warm rice
and stir in sour cream. Combine cheeses, reserving some for the top of
the casserole, and add remainder of the cheese to the rice
mixture. Taste and correct seasonings. Spoon mixture into a
greased baking dish. Top with cheese. At this point, the
mixture can be refrigerated.
If baking immediately, cook uncovered at 350° for 30 minutes. If
chilled, cover with foil, heat for 30 minutes, uncover, and cook an
additional 15 minutes. Garnish with parsley before serving.
***You can also add ½-1 tsp ground cumin and about ½ tsp dried oregano
if you want….zips it up a bit more. The light sour cream works
well (non-fat is a bit “plastic”) You can also add cooked diced
chicken breast to make a whole meal casserole.
Source: TheDiningDiva.com
http://TheDiningDiva.com
CHICKEN FLORENCE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
INGREDIENTS:
1/2 pound fresh spinach stems removed, wash
4 tablespoons butter
1 whole large onion cut into rings
4 boneless, skinless chicken breasts cut into 2" pieces
6 ounces mushrooms sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces Tillamook sharp cheddar cheese grated
PREPARATION:
Steam spinach until wilted, drain and chop. Melt 2 tablespoons of
butter in large skillet and saute onions until golden. Remove onions
with slotted spoon, mix with spinach and place in buttered casserole.
Add 1 tablespoon butter to skillet. Brown chicken and remove to warm
plate. Saute mushrooms in remaining butter and remove to plate with
chicken. Add wine to pan and then stir in flour. Slowly add sour cream
and stir until hot and thickened. Add chicken, mushrooms, and garlic
powder. Place on spinach, sprinkle with cheese and bake uncovered at
350 for 20 to 30 minutes.
Per serving: 634 Calories; 47g Fat (67% calories from fat); 42g
Protein; 9g Carbohydrate; 179 mg Cholesterol; 597 mg Sodium
LEMON-PECAN MUFFINS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups flour
2/3 cup sugar
4 tsp lemon peel, grated
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup chilled unsalted butter, cut into pieces
3/4 cup sour cream
2 large eggs
1/2 cup pecans, toasted, chopped
Preheat oven to 400°. Line ten 1/3-cup muffin cups with paper liners.
Mix first 6 ingredients in medium bowl to blend. Mix in sour cream and
eggs. Mix in chopped pecans.
Divide batter among prepared cups. Bake until tester inserted into
center of muffins comes out clean and tops are golden brown, about 25
minutes. Turn out onto rack and cool.
Click
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ACHIOTE BEANS RECADO
~Shared by Linda
H., Rosharon, TX
You'll use only about half of the seasoning mix in this recipe, so save
the rest for future experimentation.
2 tablespoons annatto seeds
1 teaspoon cumin seed
1 teaspoon black peppercorns
3 cloves
1/4 teaspoon allspice
1 onion, chopped
1/2 red bell pepper, diced
2 serrano (or other small, medium-hot) peppers, de-seeded and minced
3 cloves garlic, minced
3 15-ounce cans pinto beans or mixed beans, rinsed and drained
1/2 cup water
1/2 cup orange juice
1/2 tablespoon agave nectar (or other sweetener)
1/2 tablespoon molasses (or other sweetener)
3 tablespoons tomato paste
1 teaspoon Mexican oregano (or 1 1/2 tsp. regular oregano)
1 teaspoon salt (or to taste)
1 pinch cayenne (or to taste)
fresh lime juice
Put the annatto seeds, cumin seeds, peppercorns, and cloves into a
coffee grinder or spice mill and grind to a powder. Add the allspice,
mix well, and set aside.
In a large saucepan, sauté the onion the onion until it is beginning to
brown. Add the two types of peppers and garlic and stir for another
minute. Measure out 1 and 1/2 tablespoons of the seasoning and add it
to the pot. Cook, stirring constantly, for 30 seconds and then stir in
all remaining ingredients except lime juice.
Cover, turn the heat to its lowest setting, and cook for about an hour
and a half. Check and stir periodically (every 15 minutes or so),
making sure that the beans are not sticking and that there is enough
liquid in the pot; if not, add a little water. By the end of
cooking, the beans should be moist but still thick enough to sit on a
tortilla without running off.
Remove from the heat, and just before serving add a squeeze of fresh
lime juice and extra salt or red pepper to taste.
Makes 6 servings.
Per serving: 219 Calories (kcal); 2g Total Fat; (6% calories from fat);
11g Protein; 43g Carbohydrate; 0mg Cholesterol; 1316mg Sodium; 10g
Fiber.
Weight Watchers 4 Flex Points (Core +1 Point).
CANTON BEEF WITH
BELL PEPPERS
~Shared by Maggie,
TX
1/2 pound beef boneless sirloin tip steak
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon finely-chopped garlic - (6 cloves)
1 tablespoon finely-chopped gingerroot
1 tablespoon dark soy sauce
2 teaspoons brown sugar - (packed)
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon cold water
16 ounces frozen stir-fry bell peppers and onions -- thawed, drained
2 cups cooked brown rice
Remove fat from beef. Cut beef with grain into 2-inch strips; cut
strips across grain into 1/8-inch slices.
Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice
powder in medium glass or plastic bowl. Mix cornstarch and cold water;
stir into broth mixture. Stir in beef until evenly coated. Let stand 10
minutes. Drain beef; reserve marinade.
Spray nonstick wok or 12-inch skillet with cooking spray; heat over
medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers
and onions and reserved marinade; reduce heat to medium.
Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is
thickened. Serve over rice.
This recipe yields 4 servings.
Nutritional Info Per Serving: Calories 225 (Calories from Fat 25); Fat
3g (Saturated 1g); Cholesterol 25mg; Sodium 380mg; Potassium 440mg;
Carbohydrate 38g (Dietary Fiber 4g); Protein 15g.
Diet Exchanges: 2 Starch; 1/2 Lean Meat; 2 Vegetable.
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CRANBERRY GRAPEFRUIT COOLER
~Shared by Doe,
Oliver, B.C., Canada
Makes 6 servings
3 c unsweetened pink grapefruit juice
2 1/2 c low calorie cranberry juice cocktail
2 tbsp granulated sugar replacement or 5 env aspartame sweetener
3 c cracked ice
6 thin slices of lime
Combine pink grapefruit juice, cranberry juice, & sweetener of your
choice in a lg pitcher. Stir to dissolve sweetener. Divide the cracked
ice equally among six glasses. Pour juice mixture into glasses. Garnish
each glass with a slice of lime. This makes a perfect dessert drink
after a barbecue dinner on a warm night.
Exchange 1 serving- 1 fruit
Calories 1 serving- 63
Carb, 1 serving-16g
MELON WITH FRESH
BERRY SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3-1/3 cups fresh or frozen (thawed and undrained) raspberries
or blackberries
- 1-1/2 tablespoons orange juice
- 1/2 teaspoon lemon juice
- Sugar substitute equal to 3 tablespoons sugar
- 1/2 cantaloupe melon
- 1/2 honeydew melon
DIRECTIONS
Place 2 cups of the berries and all of the orange juice and lemon juice
in a blender or food processor and process until smooth. Pour the
mixture into a wire strainer and use the back of a spoon to push the
mixture through the strainer and into a bowl. Discard the seeds. Stir
the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3
long wedges and then cut each wedge in half crosswise to make a total
of 12 shorter wedges. Using a sharp knife, slice each melon wedge
lengthwise toward the point without cutting completely to the end and
open each wedge into fan shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the
sauce on each plate with a cantaloupe and honeydew fan and garnish with
some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 85,
Carbohydrate: 21 g, Cholesterol: 0 mg, Fat: 0.2 g, Saturated Fat: 0 g,
Fiber: 3.3 g, Protein: 1.6 g, Sodium: 41 mg, Calcium: 17 mg
Diabetic Exchanges: 1-1/2 Carbohydrate
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
BRAISED ENDIVE
~Shared by Mary S.,
Nashville, TN
Serves: 4
INGREDIENTS
- 1/2 pound Belgian endive, sliced in rings
- 1 small Red Delicious apple, diced
- 2 tablespoons fresh lemon juice
- 2 teaspoons walnut oil
- Pinch salt
- Pepper to taste
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except vinegar and parsley in a large skillet.
Cover and bring to a boil. Steam 10 minutes over high heat. Remove
cover, cook 2 minutes more until water evaporates. Continue cooking
over medium heat 5 minutes. Stir in vinegar. Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 50,
Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Sodium: 44 mg, Fat:
3 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
LEMON-LOVER'S
SCALLOPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 1 large egg, beaten
- 1 tablespoon water
- 2 tablespoons lemon juice, divided
- 1/2 cup Italian-flavored bread crumbs
- 1-1/2 pounds sea scallops
DIRECTIONS
Preheat the oven to 450 degrees F. Coat a large rimmed baking sheet
with nonstick cooking spray.
In a shallow dish, combine the egg, water, and 1 tablespoon lemon
juice; mix well. Place the bread crumbs in another shallow dish.
Dip each scallop in the egg mixture, then in the bread crumbs, coating
completely.
Place the scallops on the baking sheet; lightly coat the tops with
nonstick cooking spray and drizzle with the remaining 1 tablespoon
lemon juice. Bake for 15 to 20 minutes, or until golden, turning once
during cooking.
Nutritional Information Per Serving (4 servings): Calories: 172, Fat: 3
g, Cholesterol: 98 mg, Sodium: 461 mg, Carbohydrate: 11 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
http://www.amazon.com/exec/obidos/ASIN/1580401384/atozreci-20
WHITE BEAN DIP
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 teaspoon chopped fresh sage
- 1 teaspoon balsamic vinegar
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
Place a medium skillet over medium heat and coat it with nonstick
cooking spray. Add the onions and cook until they're soft and
translucent, about 1 minute.
Add the garlic and continue to cook for about 30 seconds.
Place the beans in a food processor and add the cooked onions and
garlic, sage, vinegar, water, salt, and pepper. Process until smooth
(about 1 to 2 minutes).
Transfer the mixture to a bowl, cover it, and refrigerate it for 3 to 4
hours before serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 65, Fat:
0 g, Cholesterol: 0 mg, Sodium: 161 mg, Carbohydrate: 12 g, Protein: 3 g
Diabetic Exchanges: 1/2 Starch, 1/2 Very Lean Meat
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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APPLE HAM SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons mayonnaise
1/4 teaspoon prepared mustard
1/2 teaspoon honey
1/2 teaspoon lemon juice
Dash ground cloves
1/2 cup julienned fully cooked ham
1 small apple, diced
1 celery rib, sliced
Lettuce leaves, optional
1/4 teaspoon sesame seeds, toasted
Directions
In a bowl, blend the first five ingredients. Stir in ham, apple and
celery. Cover and refrigerate for 1 hour. Serve on a bed of lettuce if
desired. Sprinkle with sesame seeds.
Yield: 1 serving.
SPECIAL STRIP STEAKS
~Shared by Maggie,
TX
2 (8 ounce) beef strip steaks
1 garlic clove - halved
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup sherry or beef broth
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped green onion
Rub steaks with garlic and sprinkle with salt and pepper; set aside.
Melt butter in a large skillet. Add the sherry or broth, Worcestershire
sauce and onion. Bring to a boil. Reduce heat; simmer, uncovered, for 5
minutes. Add the steaks and cook over medium heat for 3-7 minutes on
each side or until the meat reaches desired doneness (for rare, a meat
thermometer should read 140'; medium, 160'; well-done, 170').
Nutritional Analysis: One steak equals 389 calories, 23 g fat (11 g
saturated fat), 113 mg cholesterol, 461 mg sodium, 2 g
carbohydrate,trace fiber, 36 g protein.
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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POTATO-LEEK SOUP
WITH BACON
Serves 4.
Prep Time: 20 min
Cook Time: 20 min
2 tablespoons unsalted butter
1/2 teaspoon smoked paprika
1 1/2 cups cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1 1/2 cups frozen peas (do not thaw)
1/4 cup chopped fresh parsley
Preheat the oven to 400 degrees F.
Make the croutons: Melt 1 tablespoon
butter, then mix with the paprika in a bowl. Add the bread cubes and
toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
Meanwhile, cook the bacon in a large saucepan over medium heat until
crisp, about 8 minutes. Transfer with a slotted spoon to a paper
towel-lined plate. Discard all but about 1 tablespoon fat from the pan.
Add the remaining 1 tablespoon butter, then add the leeks and garlic;
cover and cook until soft, about 5 minutes. Add the broth, 2 cups
water, the potatoes and 1/4 teaspoon each salt and pepper; cover and
bring to a boil over high heat. Reduce the heat to medium and simmer,
partially covered, until the potatoes are tender, about 10 minutes.
Puree half the soup in a blender (remove the filler cap to let steam
escape), then return to the pot. Add the cream and bring to a simmer.
Add the peas and cook until tender, about 3 minutes. Season with salt
and pepper. Serve topped with the croutons, bacon and parsley.
Per serving: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91
mg; Sodium 555 mg; Carbohydrate 42 g; Fiber 6 g; Protein 15 g
Source: Food Network magazine
BISQUICK SOUR CREAM
CHICKEN SQUARES
2 c. Bisquick baking mix
1 c. cut-up cooked chicken
1 (2 oz.) jar diced pimento, drained
1 c. shredded Cheddar cheese
1/3 c. mayonnaise
1 tsp. garlic salt
1/2 cold water
1 (4 oz.) can mushroom stems and pieces
1/3 c. thinly sliced green onions
1 c. sour cream
3 eggs
1/8 tsp. pepper
Heat oven to 425 degrees. Grease 13x9x2-inch baking dish. Mix baking
mix and water until soft dough forms. Beat vigorously 20 strokes.
Gently smooth dough into ball on floured cloth-covered board. Knead 5
times. Roll dough into rectangle, 14x10. Place dough in dish so edges
are 1/2 inch up sides. Mix remaining ingredients. Pour evenly over
dough. Bake until edges are golden and knife inserted in center comes
out clean, about 25 minutes. 6 to 8 servings.
BUTTERSCOTCH BROWNIES
These are chewy and nutty, like traditional brownies, but with a
butterscotch taste.
Ingredients:
1 to 2 teaspoons butter
1 tablespoon flour
For the brownies:
5 tablespoons butter
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts
Equipment:
8-inch-square pan
Measuring cups
Measuring spoons
Large heavy saucepan
Wooden spoon
Rubber spatula
Oven mitts
Cake tester
Directions:
Preheat the oven to 325°F. Butter and flour the sides and bottom of the
8-inch-square pan.
In the heavy saucepan melt the butter over low heat, then remove pan
from the heat and use it as a mixing bowl.
With a wooden spoon stir in the brown sugar until well combined. Stir
in the egg. Beat in the flour, 1/4 cup at a time. Stir in the baking
powder, salt, vanilla, and walnuts, and mix well together.
With a rubber spatula spread the batter evenly in the prepared pan,
scraping out all the batter with the spatula.
Bake for 30 minutes, or until the top is dry and the cake tester
inserted in the middle comes out clean. Remove the pan from the oven,
wearing the oven mitts.
Let the brownies cool about 10 minutes, then cut them into squares.
Serving Size: Makes 25 Squares
Source: The Fannie Farmer Junior Cookbook by Joan Scobey
http://www.amazon.com/exec/obidos/ASIN/0316776173/atozreci-20
BROCCOLI SMASHED
POTATOES
Even youngsters will love this dish, an unexpected way to enjoy a whole
cup of broccoli.
Ingredients:
1 pound Yukon Gold or other yellow-fleshed potatoes, peeled
4 cups medium broccoli florets
1 leek, white part only, thinly sliced
1/2 cup low-fat (1%) milk
Salt and freshly ground black pepper
4 teaspoons unsalted butter
1/2 teaspoon ground mace
Directions:
Place the potatoes in a deep saucepan and cover with cold water to a
depth of 2". Cook uncovered over high heat until the potatoes can be
easily pierced with a knife, about 20 minutes.
While the potatoes cook, steam the broccoli and leek until the broccoli
is very soft, about 15 minutes. Drain in a colander.
Drain the potatoes and place them in a deep bowl. Using a sturdy fork,
mash the potatoes into roughly 1" chunks. Add the broccoli and leek,
mashing until only small lumps of the broccoli remain. Add the milk, 2
tablespoons at a time, mashing until the texture is pleasing to you.
Season to taste with salt and pepper.
In a small saucepan, melt the butter over medium heat until it is
golden brown, 1 to 2 minutes, taking care it does not burn. Stir in the
mace.
To serve, spoon the smashed potatoes into a serving bowl. With the back
of the spoon, smooth the top, leaving several shallow indentations.
Drizzle the butter, letting it pool in the hollows. Serve immediately.
Food Fact
Yellow-fleshed potatoes get their color from carotenoids.
Serving Size: Makes 4 servings
Nutritional Information: Per serving: 169 calories, 5 g fat, 2 g
saturated fat, 7 g protein, 32 g carbohydrates, 5 g fiber
Source: 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring
the 12 Healthiest Foods by Dana Jacobi
http://www.amazon.com/exec/obidos/ASIN/1579549659/atozreci-20
DRIZZLED DROPCAKES
Serves 4 to 6
2 eggs, separated
1/4 cup brown sugar
1 cup cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup whole milk
Powdered sugar for sprinkling
Heat oil at highest setting in a T-Fal Maxi-Fry. In medium bowl, beat
egg yolks and sugar until smooth. In separate bowl combine flour,
baking powder, cinnamon, salt and add to egg yolk mixture. Add whole
milk and stir until smooth. Whip egg whites in separate bowl until firm
and gently fold into batter. Using a small ice cream scoop or teaspoon
drop batter into hot oil and fry until golden brown, about 2 minutes,
turning once.
Remove from oil, drain on paper towels. Sprinkle warm cakes with
powdered sugar and serve.
Source: The Frequent Fryer Cookbook by Rick Browne
http://www.amazon.com/exec/obidos/ASIN/B000C4SXAI/atozreci-20
CHEDDAR BROWNS
1 bag frozen hash browns
1 cup cheddar cheese
2 eggs
2 Tbsp. flour
3 Tbsp. butter, melted
salt and pepper
Cover hash browns with warm water and let stand 10 minutes. Drain well.
Add remaining ingredients and mix well. Fry 1/2-cup patties in hot oil.
HONEY MUSTARD PORK
CHOPS
4 boneless pork chops
2 T. honey
2 T. spicy mustard
1/4 C. bread crumbs
1/4 C. crushed butter crackers
2 T. butter
Pound pork chops to about 1/8" thickness, between waxed paper. In a
small bowl, combine honey and mustard; mix well. In a dish combine
bread crumbs and cracker crumbs. With a pastry brush, generously coat
both sides of pork chops with the honey-mustard sauce. Coat in crumbs.
In a heavy skillet, melt butter over medium-high heat. Cook pork 4
minutes per side until crisp and lightly browned.
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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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