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A
to Z
Recipes
April 3,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We are
still having lovely weather. Work is going well as we haven't been
too horribly busy. I still haven't finished the Monthly Theme issue for next Sunday
but I've got this week to do so. I believe you will appreciate
the great recipes and other goodies in today's issue. They seem to get
better all the time and I thank those who share in the work around here.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
The current Monthly Theme
topic is announced in today's issue. 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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Gratitude
is not only the greatest of virtues, but the parent of all
others.
~ Cicero
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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If I Had But A Single Day ...
~Shared by Treva, NC
If I had but a single day,
Where would I go ? What would I say?
How would I choose my time to spend?
What would I do before day's end.
If I only had one day?
If I had but a single day,
Would I relive some yesterday?
Would I recall all my regrets,
The jobs undone, the useless frets,
If I only had one day?
If I had but a single day,
Would fear of some tomorrow play
Upon my mind and steal from me
The present opportunity,
If I only had one day?
If I had but a single day,
Would labor claim my night and day?
Would every waking moment be
Consumed to grasp prosperity,
If I only had one day?
If I had but a single day,
Would I sit back from all the fray
And wait for someone else to take
Initiative to make it great,
If I only had one day.
If I had but a single day,
Would I find time to kneel and pray?
Would kindness, love, and charity
Toward others take priority
If I only had one day.
Indeed, I have a single day.
I can't recover yesterday.
Tomorrow is beyond my grasp.
I can't control future or past.
For I only have this day.
~Author unknown
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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Tip of the day
Occasionally you'll come across recipes that call for seeded cucumbers.
To do this, cut the cucumber in half lengthwise and gently scrape out
the seeds. If you want the cuke peeled, do this before you seed it. A
peeled and seeded cucumber is usually more digestible and causes less
discomfort to people who are normally bothered by eating them.
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: "Mother's
Day Recipes"
As the name implies, this month's
theme topic is recipes good enough for Mother on her special day. The
most
popular home-cooked meal is
breakfast or brunch, of course. Breakfast and brunch recipes would be
ideal! The busiest day of year in the
restaurant business? Mother's Day!
So how about a copy-cat recipe of your favorite restaurant meal?
However you choose, this should be an easy theme and one in which
everyone can participate. Our recipes will be posted on Mother's Day.
How perfect is that? 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
"Mother's Day 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 second Sunday of May. 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Mother's
Day Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Mother's Day
Recipes" has a deadline of April 30, 2011,
and will be posted on May 8, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Mother's
Day Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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When Insults Had
Class
~Shared by Pat M.,
Reno, NV
These glorious insults are from an era before the English language got
boiled down to 4-letter words.
The exchange between Churchill & Lady Astor: She said, "If you were
my husband I'd give you poison." He said, "If you were my wife, I'd
drink it."
A member of Parliament to Disraeli: "Sir, you will either die on the
gallows or of some unspeakable disease." "That depends, Sir," said
Disraeli, "whether I embrace your policies or your mistress."
"He had delusions of adequacy." - Walter Kerr
"He has all the virtues I dislike and none of the vices I admire." -
Winston Churchill
"I have never killed a man, but I have read many obituaries with great
pleasure." Clarence Darrow
"He has never been known to use a word that might send a reader to the
dictionary." - William Faulkner (about Ernest Hemingway).
"Thank you for sending me a copy of your book; I'll waste no time
reading it." - Moses Hadas
"I didn't attend the funeral, but I sent a nice letter saying I
approved of it." - Mark Twain
"He has no enemies, but is intensely disliked by his friends.." - Oscar
Wilde
"I am enclosing two tickets to the first night of my new play; bring a
friend.... if you have one." - George Bernard Shaw to Winston Churchill
"Cannot possibly attend first night, will attend second.... if there is
one." - Winston Churchill, in response.
"I feel so miserable without you; it's almost like having you here." -
Stephen Bishop
"He is a self-made man and worships his creator." - John Bright
"I've just learned about his illness. Let's hope it's nothing trivial."
- Irvin S. Cobb
"He is not only dull himself; he is the cause of dullness in others." -
Samuel Johnson
"He is simply a shiver looking for a spine to run up." - Paul Keating
"In order to avoid being called a flirt, she always yielded easily." -
Charles, Count Talleyrand
"He loves nature in spite of what it did to him." - Forrest Tucker
"Why do you sit there looking like an envelope without any address on
it?" - Mark Twain
"His mother should have thrown him away and kept the stork." - Mae West
"Some cause happiness wherever they go; others, whenever they go." -
Oscar Wilde
"He uses statistics as a drunken man uses lamp-posts... for support
rather than illumination." - Andrew Lang (1844-1912)
"He has Van Gogh's ear for music." - Billy Wilder
"I've had a perfectly wonderful evening. But this wasn't it." - Groucho
Marx
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: Beef &
Cheddar Soft Tacos
Submitter:
Treva, NC
Reviewer:
Patricia, Charlevoix,
MI
Date: March
27, 2011
http://www.a2zrecipes.net/03272011.html
"This
was a tasty
recipe but I wouldn't use it for taco's again. My gals are 'stick to
original' people and this was not a real taco to them. With a lot left
over, I fooled them by making a pot of macaroni and adding the taco
mixture. This went over in a big way, great flavor, and I would make it
again for a Mexican Mac. and Cheese. It's a keeper!"
~Patricia
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
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:
EASY HONEY MUFFINS
~Shared by Lucy
Wellhausen, Kirtland,
OH
Owner of Ohio
Honey Company
http://www.ohiohoney.com
Makes 12 muffins
1/2 cup milk
1/4 cup honey
1 egg, beaten
2-1/2 cups buttermilk baking mix
Combine milk, honey and egg; mix well. Add baking mix and stir only
until moistened. Portion into greased muffin tins. Bake at 400°F for 18
to 20 minutes or until wooden pick inserted near center comes out
clean. Variation: Cinnamon Apple Muffins: Add 2 cups pared, chopped
apples and 1 teaspoon ground cinnamon to basic recipe. Bake about 5
minutes longer than basic recipe.
CORN RELISH
~Shared by Mary H.,
Montreal, Canada
1 dozen large ears corn, cooked
1 green pepper, chopped
1 red pepper, chopped
2 large onions, chopped
2 stalks celery, chopped
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 tablespoon dry mustard
1 quart white vinegar
1 1/ cups sugar
1/2 teaspoon turmeric
Remove corn from cobs. Combine corn and chopped vegetables in
large pot with salt, celery seed, mustard seed and dry mustard
powder. Add vinegar, sugar and turmeric; stir well. Bring
to a boil, then reduce heat to simmer. Cook, uncovered, for 30
minutes. Pack in hot, sterilized jars and seal.
Yield: 4 pints.
HAM CASSEROLE
~Shared by Luanne,
FL
I have found myself making Harvard Beets to go with this, so I must
think the beets enhances the flavor of the main dish !!
4 ounces noodles
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/4 cup of minced onion
2 teaspoons prepared mustard
1 cup sour cream
2 cups cooked ham, cut in 1-inch pieces
1/4 cup dry bread crumbs
1 tablespoons melted butter
2 tablespoon grated Parmesan cheese
Directions:
Cook noodles as directed on package; drain.
While noodles are cooking, combine in a small saucepan the soup and
milk, stirring over low heat until smooth. Add onion, mustard, and sour
cream. In a greased 1 1/2 quart casserole, layer half of the noodles,
half of the ham and sauce. Repeat layers. Toss bread crumbs with the 1
tablespoon melted butter and sprinkle over the casserole. Top with
grated cheese. Bake, uncovered, at 325° for 25 minutes, or until golden
brown and bubbly.
CLARK BARS
~Shared by Barb C.,
Chula Vista, CA
1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut
butter and powdered sugar together in a large mixing bowl. Press the
mixture into the prepared pan. In a small pot melt chocolate chips and
condensed milk together over a low heat. Stir until well mixed. Spread
the chocolate mixture over the peanut butter mixture. Chill the
cookie-bars for 4 hours. Cut and serve.
SALSA VERDE PORK
& PASTA STEW
~Shared by Jim H.,
Calgary, Alberta,
Canada
Preparation Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1 box Dreamfields Rotini
2 teaspoons ground cumin
1 teaspoon chipotle chili powder
4 teaspoons olive oil, divided
1 pork tenderloin (about 1 pound), trimmed (cut into 1-inch pieces)
1 medium onion, coarsely chopped
1-1/2 cups reduced-sodium, fat free chicken broth
1-1/4 cups prepared salsa verde
1 can (about 15 ounces) black beans, rinsed, drained, optional
6 lime wedges
Chopped avocado, optional
Light sour cream, optional
Chopped cilantro, optional
Directions:
1. Cook pasta according to package directions. Drain and return to pan;
cover and keep warm.
2. In medium bowl, stir together cumin, chili powder and 2 teaspoons
oil. Add pork; stir to coat completely. Set aside.
3. Heat remaining 2 teaspoons oil in large nonstick skillet over
medium-high heat until hot. Add pork. Cook about 5 to 7 minutes until
browned and cooked through, turning occasionally. (Reduce heat if pork
is browning too quickly.) Remove from skillet; set aside.
4. Add onion and 2 tablespoons broth to skillet; cook and stir over
medium-high heat (stirring up any browned bits from pan) about 3
minutes, until onions are crisp-tender. Stir in salsa, remaining broth,
and beans, if using. Bring to boil. Reduce heat and simmer 5 minutes,
stirring occasionally.
5. Return pork to skillet. Heat through. Portion pasta into individual
serving dishes. Top with stew. Serve with lime wedges. Garnish with
avocado, sour cream and cilantro if desired.
Makes 6 servings.
Nutrition information (1/6 of recipe): 361 calories; 24 g protein; 13 g
digestible carbohydrates*; 7 g total fat; 1 g saturated fat; 41 mg
cholesterol; 575 mg sodium; 7 g total dietary fiber.
Source: From the kitchen of Dreamfields Pasta
SCRAMBLED EGG
CASSEROLE
~Shared by Larry
J., Spring Hill, TN
Add a glass of fresh orange juice.
INGREDIENTS:
1 cup cubed or ground country ham
1/4 cup chopped green onions
7 Tablespoons melted butter, divided
12 eggs, beaten
(4 ounces) fresh sliced mushrooms, sauteed and drained
2-1/4 cups soft bread crumbs
1/8 teaspoon paprika
TO PREPARE:
1. In a large skillet, saute ham and green onion in 3 Tablespoons
melted butter until onion is tender. Add eggs, and cook over
medium-high heat, stirring to form large, soft curds.
2. When eggs are set, stir in mushrooms and cheese sauce( recipe
below). Spoon egg mixture into greased 9 x 13-inch baking dish.
3. Combine 4 Tablespoons melted butter and bread crumbs, mixing
well. Spread evenly over egg mixture. Sprinkle with
paprika. Cover and chill overnight.
4. Bake uncovered at 350 degrees for 30 minutes or until
thoroughly heated.
INGREDIENTS for Cheese Sauce:
2 Tablespoons butter
2-1/2 Tablespoons flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 ounces Cheddar cheese, shredded
TO PREPARE Cheese Sauce:
1. Melt butter in heavy skillet over low heat. Blend in
flour and cook 1 minute. Gradually add milk; cook over medium
heat until thickened, stirring constantly.
2. Add salt, pepper, and cheese, stirring until cheese melts and
mixture is smooth.
SERVINGS: 8 - 10
Source: "To Market, To Market Cookbook" by The Junior League of
Owensboro, KY
http://www.amazon.com/exec/obidos/ASIN/B000WHX7D8/atozreci-20
CHOCOLATE-CHUNK
OATMEAL COOKIES WITH
DRIED CHERRIES
~Shared by Jim D.,
WA
Makes sixteen 4-inch cookies.
We like these cookies made with dried sour cherries, but dried
cranberries can be substituted for the cherries. Quick oats used in
place of the old-fashioned oats will yield a cookie with slightly less
chewiness. If your baking sheets are smaller than the ones described in
the recipe, bake the cookies in three batches instead of two. These
cookies keep for 4 to 5 days stored in an airtight container or
zipper-lock plastic bag, but they will lose their crisp exterior and
become uniformly chewy after a day or so.
Ingredients
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 1/4 cups rolled oats , old-fashioned, (6 1/3 ounces)
1 cup dried tart cherries (5 ounces), chopped coarse
4 ounces bittersweet chocolate , chopped into chunks about size
of chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter (1 1/2 sticks), softened but still
cool
1 1/2 cups packed brown sugar (10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to
350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment
paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In
second medium bowl, stir together oats, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at
medium speed until no sugar lumps remain, about 1 minute. Scrape down
sides of bowl with rubber spatula; add egg and vanilla and beat on
medium-low speed until fully incorporated, about 30 seconds. Scrape
down bowl; with mixer running at low speed, add flour mixture; mix
until just combined, about 30 seconds. With mixer still running on low,
gradually add oat mixture; mix until just incorporated. Give dough
final stir with rubber spatula to ensure that no flour pockets remain
and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll
between palms into balls about 2 inches in diameter; stagger 8 balls on
each baking sheet, spacing them about 2 1/2 inches apart. Using hands,
gently press each dough ball to 1 inch thickness. Bake both baking
sheets 12 minutes, rotate them front to back and top to bottom, then
continue to bake until cookies are medium brown and edges have begun to
set but centers are still soft (cookies will seem underdone and will
appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not
overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide
metal spatula, transfer cookies to wire rack and cool to room
temperature.
Source: America's Test Kitchen
CHOCOLATE ICE CREAM
CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Instead of just making Chocolate Cake for that next birthday or
celebration, make it a “Magic” Chocolate Ice Cream Cake that will
delight kids of all sizes. It’s simple to create with an easy homemade
ice cream layer made with EAGLE BRAND.
Servings: Make one 9-inch cake
Serving Size: 8-10
Ingredients
2 cups (1 pint) whipping cream
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1 tablespoon vanilla extract
3/4 cup mini semi-sweet chocolate chips (optional)
2 (9-inch) baked chocolate cake layers
1 to 2 tablespoons milk
1 (16-ounce) can chocolate frosting
Purchased tubes of decorating icings
Instructions
Line an 8-inch baking pan with plastic wrap; set aside.
In large bowl, combine whipping cream, EAGLE BRAND® and vanilla. Cover
and chill 30 minutes. With mixer, beat 4 to 5 minutes or until soft
peaks form. Cover and freeze 1 1/2 hours or until partially frozen.
Gently fold in chips (optional). Spoon into prepared pan. Cover and
freeze at least 6 hours.
When ice cream is firm, set 1 cake layer on serving platter. Invert ice
cream onto cake layer; remove plastic wrap. Top with remaining cake.
Stir enough of the milk into frosting to reach slightly soft spreading
consistency. Quickly spread icing over cake and ice cream with
frosting. Loosely cover with plastic wrap; freeze until serving time.
Remove from freezer 15 minutes before serving; decorate as desired with
purchased icings. Store leftovers covered in freezer.
TASTY FRIED CHICKEN
~Shared by Johnny,
LA
1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up
Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic
bag, add flour and seasoning; shake well. Place chicken in the bag, a
piece at a time, and shake to coat. Shake excess flour from each piece
and place it on a plate.
Coat the chicken a second time. In a large cast-iron skillet, over
medium heat, melt bacon drippings and enough shortening to make 1 inch
of cooking oil When oil is hot, add chicken and fry until brown on all
sides.
Cover skillet, reduce heat to medium-low, and continue to fry for an
additional 25 to 30 minutes, until the chicken is tender and its juices
run clear when pierced with a fork. Remove cover from skillet during
the last 15 minutes of cooking. (6 to 8 servings)
AUNT CHILADA'S
CLASSIC SANGRIA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Juice of 4 oranges
1 1/2 tablespoons sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
Juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
Orange and lemon slices for garnish
Stir the orange juice and sugar until the sugar is completely
dissolved. Pour the wine into a large bowl along with a handful of ice
cubes. Add the orange juice, fruit zests and lemon juice to the wine.
Transfer to a pitcher and then add the soda water. Garnish with mint
leaves and fruit slices. Serve at once.
Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona
CHOCOLATE PEANUT
BUTTER CLOUD COOKIES
~Shared by Marilyn,
Canton, OH
1 box (18.25 oz) Betty Crocker® SuperMoist® chocolate fudge cake mix
3/4 cup creamy peanut butter
1/3 cup water
1 teaspoon vanilla
4 eggs
1 1/2 cups semisweet chocolate chips
Heat oven to 375°F. Spray cookie sheet with cooking spray.
In large bowl, beat cake mix, 3/4 cup peanut butter, water, vanilla and
eggs on medium speed about 2 minutes or until blended.
Gently stir in chocolate chips. Onto prepared cookie sheet, drop dough
by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie
sheet to cooling rack.
Cool completely, about 10 minutes before frosting.
Frosting
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white
frosting
3/4 cup creamy peanut butter
2 teaspoons milk
In medium bowl, stir together frosting ingredients. Frost cookies with
frosting.
Makes 5 dozen cookies.
TIKKI TIKKI MUFFINS
~Shared by Treva, NC
This chunky muffin is packed with fruit and sweet, tropical flavors. By
Jean Paré From Kids Healthy Cooking.
Yield: 12 servings
1 & 1/2 cups all-purpose flour
1/2 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 tsp. baking soda
1/2 tsp ground cinnamon
salt, sprinkle
1 cup chopped dried apple
1 cup chopped dried apricot
1 large egg
14 oz. can of crushed pineapple, well drained
1 cup unsweetened applesauce
1/4 cup cooking oil
1. Place the oven rack in the center position. Turn the oven on to
375°F . Grease the muffin cups with the cooking spray. Set aside. Put
the first 6 ingredients into the large bowl. Stir well.
2. Add the apple and apricot. Stir until coated. Dig a hole in the
center of the flour mixture with the mixing spoon.
3. Break the egg into the small bowl. Beat the egg a little with the
fork. Add the remaining 3 ingredients. Stir until well mixed. Pour into
the hole in the flour mixture. Stir just until the flour mixture is
moistened. Fill the muffin cups to the top with the batter. Bake for 20
to 25 minutes until golden and the toothpick inserted straight down
into the center of a muffin comes out clean. Remove the pan to the wire
rack. Let stand for 5 minutes. Turn the oven off. Transfer the muffins
from the pan to the wire rack to cool.
1 muffin: 208 Calories; 5.8 g Total Fat (3.1 g Mono, 1.7 g Poly, 0.6 g
Sat); 18 mg
Cholesterol; 37 g Carbohydrate; 3 g Fibre; 3 g Protein; 123 mg Sodium
CAPERED CHICKEN
(Pollo Alcaparrado)
~Shared by Linda
H., Rosharon, TX
4 to 6 servings
6 chicken breast halves, with bone and skin
3 tablespoons olive or vegetable oil
2 medium onions, thinly sliced
1 28-ounce can diced tomatoes (preferably fire roasted)
10 yellow chiles such as Hungarian wax or banana (hot or mild),
roasted, peeled, seeded and sliced into 1/4-inch strips
1/8 teaspoon cloves, preferably freshly ground
1/2 teaspoon black pepper, preferably freshly ground
1/2 cup coarsely chopped pitted green olives, preferably manzanillos
1/3 cup drained coarsely chopped large capers, plus 1 tablespoon of
brine
1/4 cup raisins
Salt, about 1/2 teaspoon
Dry the chicken with paper towels. In a large (8- to 9-quart)
Dutch oven, heat the oil over medium-high. Lay in the chicken in
a single layer and brown on all sides; remove.
Reduce the heat to medium, scoop in the onions and cook, stirring
regularly, until nicely golden, about 7 minutes. Add the tomatoes and
chiles, cover and cook 5 minutes. Uncover and cook until thick
and very reduced (it'll be as thick as tomato paste). Add the
spices, olives, capers, brine, raisins and 3 cups water.
When the mixture returns to the boil, nestle in the breasts, partially
cover and cook 20 minutes, until the meat is cooked clear to the
bone. Taste and season with salt, spoon everything into a warm,
deep serving platter, sprinkle with a few extra olives and capers, then
carry to the table.
Source: RickBayless.com
http://RickBayless.com
CASHEW CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
A Chinese cashew-chicken extravaganza!
Scaled to serve 4
INGREDIENTS:
2 lbs. boned and skinned chicken breasts
1 Tbs. chopped garlic
1/2 cup salted roasted cashews
1/2 cup sliced scallions, white portion only
1/2 cup scallion tops cut in 1" pieces
2 Tbs Chinese sesame oil
1/4 cup peanut oil
1 Tbs. lemon juice
1 tsp. salt
1/2 cup chicken broth
1/2 cup dry sherry
1/2 cup sliced water chestnuts
1 lb. Chinese noodles or thin spaghetti
1/2 cup vegetable oil
PREPARATION:
Boil Chinese noodles and drain [ Boil 5 minutes for fresh, 20 minutes
for dry spaghetti.] Heat vegetable oil in a non-stick skillet or wok
until hot. Divide the noodles into four portions and brown on both
sides. Set these aside to drain on paper toweling. • Cube the chicken
breasts into 3/4 inch cubes.
Heat the peanut oil and sesame oil in a deep skillet or wok and add the
garlic and chicken cubes and stir-fry until browned. Add cashews and
the white portions of the scallions and stir fry for 30 seconds.
Now add the sherry, chicken broth, water chestnuts, salt and lemon
juice and simmer for about 3 minutes. Add the scallion tops and serve
over the pan fried noodles.
Rice can be used in place of noodles if desired.
BIG BOB GIBSON'S
WHITE SAUCE
~Shared by Johnny,
LA
Recipe courtesy Bob Gibson's BBQ.
Yield about 1 cup
Ingredients
1/2 cup mayonnaise
1/4 cup water
2 tablespoons apple cider vinegar
1/2 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 tablespoon sugar
Directions
Combine all ingredients in bowl and mix well.
Source: Paula's Home Cooking Episode: Paula's Southern BBQ
CHICKEN AND BROCCOLI
BAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. cooked cut up chicken
2/3 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
1/3 c. milk
3 eggs
3/4 c. Bisquick
3/4 tsp. salt
1/4 tsp. pepper
Instructions
Mix 2 cups cheese, chicken, onions, and broccoli in greased 10 x 1 1/2
inch pie plate. Beat remaining ingredients except cheese until smooth
for 15 seconds in a blender on high, or 1 minute with hand beater. Pour
into pie plate. Bake at 400 degrees until knife inserted in center
comes out clean (about 30 to 35 minutes). Top with remaining cheese and
bake until cheese melts. Cool 5 minutes. Serve.
HOMEMADE PESTO SAUCE
~Shared by Marilyn,
Canton, OH
This is my favorite pesto and I always make it with pecans as opposed
to pine nuts. The pecans give a meaty texture and when put over pasta,
none of the men in the family complain that I didn't serve meat.
2 cups packed fresh basil, thick stems removed
1 cup packed fresh parsley, thick stems removed
2-4 fresh garlic cloves, or as much as you like
1 cup pecans (or pine nuts, if you insist)
1/2 olive oil or more if it seems to dry
1 teaspoon ground kosher or sea salt or to taste
1/2 teaspoon fresh ground pepper
1/3 cup grated parmesan cheese
Throw all ingredients into food processor and pulse until smooth.
Adjust any amount of the ingredients to your liking. No matter the
proportions, it always comes out tasting the same.
Toss on freshly made hot pasta or use as a dip.
Note: When refrigerated the basil turns from light green to somewhat
dull after refrigeration, however, the flavor is intensified.
SIMPLE HONEY GLAZED
BABY CARROTS
~Shared by Treva, NC
These carrots are quick and easy to prepare, and they make a great side
dish for a big family meal or holiday dinner.
1 & 1/2 to 2 pounds baby carrots
1 & 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
juice of 1/2 lemon
freshly ground black pepper or chopped parsley, for garnish
Rinse carrots under cold water and put in a medium saucepan. Cover with
water and add salt. Bring to a boil. Reduce heat to medium-low, cover,
and continue cooking for about 15 minutes, or until tender. Drain and
set aside. In a saute pan, melt butter over medium-low
heat. Add honey and brown sugar and cook, stirring, until sugar is
dissolved. Add the lemon juice and gently stir in carrots, coating
well. Continue heating, gently stirring, until carrots are hot and
glazed. Serve immediately garnished with freshly ground pepper or
chopped parsley, if desired.
Serves 8.
CHOCOLATE CAKE
(with Beets)
~Shared by Linda
H., Rosharon, TX
Makes a 9-inch cake
A scrumptious, traditional chocolate cake that just happens to be
fortified with beets. A fabulous alternative to the usual birthday
cake!
Cake Batter:
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil, 1 large egg
2 large egg whites
3 ounces semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup lowfat (1%) buttermilk
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
Cream Cheese Frosting:
1 (8-ounce) package reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. pure vanilla extract
Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.
In a large mixing bowl or the bowl of an electric mixer, beat the brown
sugar with the oil or margarine until creamy. Add the whole egg and egg
whites one at a time, beating well after each addition. Beat in the
melted chocolate, beet puree, buttermilk and vanilla. Add the flour,
baking soda and salt, and beat until smooth. Pour the batter into the
pan and bake until a toothpick comes out clean when inserted into the
center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before
turning out onto a rack to cool completely.
Meanwhile, make the frosting. Beat the cream cheese with the
confectioners' sugar, cocoa powder and vanilla until smooth. Slice the
cake in half horizontally. Spread the frosting over the top and between
layers of the cooled cake. Refrigerate in an airtight container for up
to 4 days.
Source: Created by Jessica Seinfeld from the book Deceptively Delicious
http://www.amazon.com/exec/obidos/ASIN/B001WAKOXA/atozreci-20
RED BEANS AND CAJUN
SAUSAGE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients:
½ pound Miller's Brand Cajun Sausage, sliced
2 cans (15 ½ oz each) kidney beans, rinsed and drained
2 cloves of garlic, mince
1 medium green pepper, diced
1 medium onion, chopped
1 tablespoon vegetable oil
¾ cup water
1 tablespoon Cajun seasoning
1/8 teaspoon hot pepper sauce
hot cooked rice
Preparation:
In a saucepan, saute garlic, green pepper and onion in oil until
tender, about 5 minutes. Add the next five ingredients; bring to a
boil. Reduce heat; cook for 5-7 minutes or until the sausage is heated
through. Serve over rice.
OKRA FRITTERS
~Shared by Johnny,
LA
I suggest you serve them with a remoulade sauce for dipping.
Makes about 16
2 eggs, separated
Oil for frying
1/2 cup whole milk
1 1/3 cups white cornmeal, sifted
2 teaspoons baking powder
Salt and cayenne to taste
1/2 cup corn kernels (preferably fresh from the cob)
2 tablespoons chopped green onions
1/2 cup cut okra (steamed for 2 to 3 minutes over boiling water)
Pour oil into a medium-size, heavy skillet to a depth of about 2
inches. Heat to 350 degrees.
Beat the egg yolks and add the milk, whisking to blend. Sift the
cornmeal, baking powder, salt and pepper into a mixing bowl. Add the
yolk mixture and mix quickly. Combine the corn, green onions and okra
with the batter and stir to mix.
Beat the egg whites until stiff and pour over the batter and vegetable
mixture. Carefully fold the egg whites into the mixture.
Drop the mixture by tablespoons (in batches) into the hot oil, turning
to brown evenly. Drain the fritters on paper towels, and season again
with salt and cayenne if you wish.
Source: Chef Marcelle
APPLE GOAT CHEESE
BRUSCHETTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup crumbled goat cheese
1 Fuji apple - peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread
Preheat the oven's broiler and set the oven rack 3 to 4 inches from the
heat source.
Toss together the goat cheese, apple, thyme, oregano, and pepper in a
bowl; set aside. Arrange the bread slices on a baking sheet; toast the
bread under the broiler until golden brown, 1 to 2 minutes.
Sprinkle the goat cheese mixture evenly over the bread slices. Return
bread to oven to broil until cheese is softened, about 1 minute more.
ALMOST-FAMOUS
BLOOMIN' ONION
~Shared by Marilyn,
Canton, OH
For the Dip:
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 Tbsp. drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
Combine all of the dip ingredients in a bowl, cover and refrigerate.
For the Onion:
1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 Tbsp. paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Kosher salt
See how to slice a Bloomin' ~ Slice the onion (see below).
Whisk flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon
black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and
1 cup water.
Place the onion in a separate bowl, cut-side up, and pour all of the
flour mixture on top. Cover the bowl with a plate, then shake back and
forth to distribute the flour. Check to make sure the onion is fully
coated, especially between the "petals." Lift onion by the core, turn
over and pat off the excess flour; reserve the bowl of flour. Using a
slotted spoon, fully submerge the onion in the egg mixture (spoon on
top, if necessary). Remove and let the excess egg drip off, then repeat
the flouring process. Refrigerate the onion while you heat the oil.
Heat the oil in a large deep pot over medium-high heat until a deep-fry
thermometer registers 400 degrees.
Pat off excess flour from the onion. Using a wire skimmer, carefully
lower the onion into the oil, cut-side down. Adjust the heat so the oil
temperature stays close to 350 degrees. Fry about 3 minutes, then turn
the onion over and cook until golden, about 3 more minutes; drain on
paper towels.
Season with salt and serve with the dip.
Yield - 4 servings
How to Slice a
Bloomin' Onion
1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.
2. Place the onion cut-side down. Starting 1/2 inch from the root, make
a downward cut all the way through to the board.
3. Repeat to make four evenly spaced cuts around the onion.
4. Continue slicing between each section until you have 16 evenly
spaced cuts.
5. Turn the onion over and use your fingers to gently separate the
outer pieces.
GRILLED SNAPPER WITH
MANGO SALSA
~Shared by Treva.
NC
Keep the kitchen cool and grill your entire main dish tonight. Grilling
the mango brings out the sweetness, which perfectly balance the flavor
of the fish.
Yield: 4 servings (serving size: 1 fillet and 1/3 cup salsa)
6 (1/2-inch-thick) mango wedges (1 mango)
3 (1/4-inch-thick) slices red onion
2 teaspoons olive oil, divided
Cooking spray
1/4 cup diced peeled avocado
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) yellowtail snapper or other firm white fish fillets
Mint sprigs (optional)
1. Prepare grill to medium-high heat.
2. Brush mango and onion with 1 teaspoon oil. Place mango and onion on
grill rack coated with cooking spray; cover and grill 3 minutes on each
side or until tender. Chop onion and mango. Combine onion, mango,
avocado, mint, juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a
medium bowl.
3. Brush fish with remaining 1 teaspoon oil; sprinkle with 1/4 teaspoon
salt and 1/8 teaspoon pepper. Place fish on grill rack; grill 4 minutes
on each side or until fish flakes easily when tested with a fork or
until desired degree of doneness. Serve with mango mixture. Garnish
with mint sprigs, if desired.
Nutritional Information: Calories: 246; Fat: 6.1g (sat 1g,mono
3g,poly 1.2g); Protein: 35.8g;
Carbohydrate: 11.2g; Fiber: 1.6g; Cholesterol: 63mg;
Iron: 0.6mg; Sodium: 402mg; Calcium: 67mg
KINGS HAWAIIAN BREAD
- ABM
~Shared by Linda
H., Rosharon, TX
3 C + 6 T bread flour
1-2 eggs, (used 2 medium eggs)
1/2 C pineapple juice
1/2 C water
3/8 C granulated sugar
1/4 t ginger
1/2 t vanilla extract
1/2 stick butter or margarine (4 T)
1 t salt*
2 1/4 t active dry yeast
Put in 1-2 eggs, pineapple juice, water, sugar, ginger, vanilla extract
and softened butter or margarine. Add flour. Then add the yeast last.
Use regular bread setting and medium color. *(the recipe didn’t call
for it and mine mushroomed – will add 1 t salt next time) Had to poke
it and it still messed up the lid and had to clean it, just ate a
slice. Yummmmmmy!!
CHICKEN SALAD
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
2 cup chopped cooked chicken
1 cup chopped celery
1 can cream of chicken soup
3/4 cup mayonnaise
1 cup sliced diced water chestnuts
1/2 cup slivered almonds
4 tbs. butter
1 cup crushed corn flakes
Mix all ingredients except butter and corn flakes. Place in un greased
13 x 9 x 2 inch casserole. Melt butter and mix with corn flakes. Spread
over casserole and bake at 350 degrees for 45 minutes. All ingredients
may be mixed ahead except corn flakes and butter. This should be put on
just before baking. Casserole should be eaten as soon as baked.
ZATARAIN'S ANDOUILLE
DIRTY RICE
~Shared by Johnny,
LA
Courtesy of Executive Chef John Besh of Restaurant August, New Orleans.
Makes 6 servings.
Prep Time: 14 minutes
Cook Time: 40 minutes
Ingredients
2 tablespoons cooking oil
1 1/2 tablespoons flour
1/2 cup finely minced onion
1 cup andouille sausage, removed from casing and chopped in food
processor
1 rib celery, finely minced
1/4 cup finely minced bell pepper
1/2 tablespoon minced garlic
1 package Zatarain's Dirty Rice Mix
1/2 pound chicken or duck livers, finely minced (optional)
2 1/4 cups chicken broth
1/2 cup chopped green onion
1 tablespoon minced parsley
Directions
1. Make dark roux by combining cooking oil and flour in heavy bottomed
6 to 8-quart saucepot over low heat. Stir constantly using wooden
spoon.
2. When roux is finished, stir in onion and allow to brown, leaving
heat on low. Next, add andouille, celery, bell pepper and garlic. Add
Rice Mix and stir for 5 minutes to toast rice. If including
chicken/duck livers, add livers and stir for an additional 4 minutes
3. Stir in broth, allow mixture to come to a boil. Cover with lid and
simmer over low heat for 25 minutes.
4. Before serving, season with minced green onion and parsley.
Source: Zatarain's (recipe and comments)
EGG FOO YUNG
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE:
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch
Beat eggs in a large bowl. Add the celery, onion, bean sprouts,
mushrooms, chicken, beef, pork, salt and pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a
time. When all of the mixture is browned, set aside.
To Make Sauce: Dissolve the bouillon in the hot water in a small
saucepan; add sugar and soy sauce and blend well over medium heat. Add
cold water and cornstarch and stir until thick and smooth. Serve with
Egg Foo Yung.
HOT HAM AND SWISS DIP
~Shared by Marilyn,
Canton, OH
1 pound thinly sliced deli ham, sliced into thin strips
1 (8 ounce) package cream cheese, cut into cubes
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
2 (1 pound) loaves cocktail rye bread
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup
and cream of celery soup.
Stir in the Swiss cheese. Cover, and cook on Low until cheese is
melted, about 2 hours, stirring occasionally.
Serve on cocktail rye slices.
TEMPTATION COOKIES
~Shared by Treva, NC
1/2 cup butter (softened)
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 tsp vanilla extract
1 & 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
36 (approx.) miniature chocolate covered peanut butter cups, unwrapped
Mini muffin pans (less than 2-inch cups) and paper liners (1 5/8 in. or
41mm)
1. Preheat oven to 375 degrees F (190 degrees C)
2. In a medium bowl cream together the brown sugar, white sugar, and
butter. Stir in the peanut butter, then add the egg and vanilla and mix
well.
3. Sift together the flour, baking soda, and salt then stir into peanut
butter mixture a portion at a time to mix thoroughly and form dough.
4. Shape dough into approx 1inch balls and place into the lined cups of
the mini muffin pans.
5. Bake for 8-10 minutes in the preheated oven. As soon as the cookies
come out of the oven, press a mini chocolate covered peanut butter cup
down into the center of each cookie until it is surrounded by dough on
all sides and only the top is showing.
6. Allow cookies to cool completely before removing from their pans.
Note: you can make dough ahead of time, and in multiple batches (I
always make a double and triple batches because they go fast!), and
refrigerate or freeze dough. Then just unwrap peanut butter cups and
make as many cookies as desired.
BRAISED SAUSAGE WITH
POLENTA
~Shared by Linda
H., Rosharon, TX
2 tablespoons olive oil
1 pound (450 g) sweet Italian sausage (about 4 links)
1 large carrot, thinly sliced
1 large stalk celery, thinly sliced
1 large onion, sliced
10 garlic cloves, peeled
1 jar artichoke hearts or use frozen ones
2 Tbsp sun-dried tomatoes
1 cup red or white wine
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
2 cups chicken stock
1/4 teaspoon black pepper
1/2 (13 1/2-ounce) (390 g) package instant polenta
1/2 cup whipping cream (optional)
1/2 cup freshly grated Parmigiano Reggiano cheese (optional)
Heat the oil in a large nonstick saute pan set on medium-high heat
until it begins to sizzle, about 2 minutes. Add the sausages and brown
on all sides, approximately 5 minutes. Remove the sausages from the pan
and set aside.
In the same pan, cook the artichokes and tomatoes. Then add the
carrot, celery, onion, and garlic over medium heat for 5 minutes,
stirring several times. Cut the sausages into 2-inch (5 cm) pieces and
add to the pan along with the wine, 1 tablespoon of the parsley and the
rosemary. Cook over medium-high heat until the wine has reduced by
half, about 3-5 minutes. Stir in the chicken stock and pepper and bring
to a boil. Reduce the heat to a simmer, cover the pan with the lid
slightly ajar and cook for 15 minutes. Uncover and continue cooking for
another 25 minutes, stirring occasionally. Stir in the remaining
parsley just before serving.
Five minutes before the sausages are done, cook the polenta according
to
package directions. If you wish, stir the cream and cheese into the
finished polenta. Serve immediately, as the polenta sets up quickly.
To serve, spoon a mound of polenta in the center of each dinner plate
and spoon the sausage mixture on top. Enjoy!
Cook's Tip:
If you don't have whipping cream on hand for enriching the polenta,
stir in 2-3 tablespoons of butter, instead.
Source: Adapted from a recipe @ www.NickStellino.com
http://www.NickStellino.com
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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BLACK BEAN DIP WITH BAKED TORTILLA
CHIPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Yield: 12 Servings (about 2 tablespoons each)
INGREDIENTS
Vegetable cooking spray
1/2 cup thinly sliced green onions and tops
1-2 cloves garlic, minced
1 can (15 ounces) black beans, rinsed, drained
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/4 teaspoon salt
1/3 cup vegetable broth or water
1-2 tablespoons finely chopped cilantro
Baked tortilla chips
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute onions and garlic until tender, about 3 minutes. Process
black beans, cheese, and salt in food processor or blender until almost
smooth, adding enough broth to make desired dipping consistency. Mix in
onion mixture and cilantro. Spoon dip into bowl; serve with tortilla
chips.
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
BAJA CHICKEN
~Shared by Maggie,
TX
Ingredients
4 boneless, skinless chicken breast halves
seasoning salt and pepper
1 garlic clove, crushed
2 Tbs. olive oil
2 Tbs. tarragon vinegar
1/3 C. dry sherry
Directions
Preheat oven to 350 degrees. Sprinkle chicken with seasoning salt and
pepper. Crush garlic into oil and vinegar in a skillet and place over
medium high heat. Sauté chicken breasts until golden brown, turning
frequently. Remove to a baking dish. Pour sherry over and place in oven
for 10 minutes.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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LENTIL CASSOULET
~Shared by Doe,
Oliver, B.C., Canada
Marinating time about 6 hrs
Baking time about 1 1/2 hrs
Cooking time about 50 mins to one hour
Prep time about 40 mins
Traditional cassoulet is made with white beans, but we've substituted
lentils to cut down on cooking time. Thick with sausage & meaty
pork ribs, the hearty dish is an excellent choice for entertaining. It
serves a crowd, and it can be assembled- all ready to slip into the
oven for final baking- up to a day ahead of time.
3-4 lbs country style pork ribs, trimmed
2 tbsp salt
2 tbsp sugar
1 tsp pepper
1 lb turkey kielbasa
About 10 c fat free, sodium reduced, chicken broth
2 lg onions- about 1 lb, chopped
4 garlic cloves, minced
2 tsp. dried thyme
2 tsp. coriander seeds
1 dried bay leaf
2 lbs -905g- lentils, rinsed & drained
3 lg carrots, coarsely chpd.
1 c coarse soft bread crumbs
2 tsps olive oil
2 tbsp chpd parsley
Cut pork ribs apart between bones. Mix salt, sugar & pepper: rub
all over pork. Place pork in lg heavy duty plastic bag: seal bag &
chill at least 6 hrs, or up to one day, turning occasionally. Rinse
pork well & pat dry.
Place pork & whole sausage in a single layer in a 10 x 15 inch
rimmed baking pan, bake at 450 til browned, about 30 mins. Discard fat
from pan, set ribs & sausage aside.
In a 6-8 qt pan, combine 1c of the broth, onions, garlic, thyme,
coriander seeds, & bay leaf. Cook over high heat, stirring often,
til liquid evaporates & onions begin to brown, about 10 mins. To
deglaze- add 1/3c more broth & stir to scrape up browned bits. Then
, continue to cook, stirring occasionally, until mix begins to brown
again. Repeat de-glazing & browning steps, 1-2 more times, using
1/3c broth each time, onions should be well browned. Add lentils, pork
ribs, 8c of the broth & carrots to the pan. Bring to a boil, then
reduce heat, cover & simmer until lentils are tender to the bite,
30-40 mins. Meanwhile cut sausage into 1/4" thick diagonal slices. With
a slotted spoon, lift pork ribs from lentil mix & set aside, then
pour lentil mix into a shallow 5-6 qt casserole about 12x16 inches.
Nestle sausage slices & ribs into lentils. Cover casserole tightly.
At this point, you may let cool, then chill for up to one day. Bake
covered at 350 until hot in center, about 35 mins, about 11/2 hrs. if
chilled. Mix bread crumbs & oil, uncover casserole & sprinkle
with crumbs. Continue to bake, uncovered, until crumbs are golden,
20-25 more mins. Sprinkle with parsley.
Exchanges per serving
4.5 starch 0 fruit 0 milk 0 other carbs/sugar 1
vegetable 5 lean meat/protein 0 fat 620 calories-21% from
fat 15g total fat 6g sat fat 75mg chol 1,174mg
sodium 73g carbs 14g fibre 56g protein 125g
calcium 11mg iron
SUMMER SQUASH WITH
ONIONS & HERBS
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 tablespoon extra virgin olive oil or canola oil
- 1 medium yellow onion, sliced and separated into rings
- 5 cups sliced yellow or zucchini squash
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/4 teaspoon salt
DIRECTIONS
Coat a large nonstick skillet with the oil and place over medium heat.
Add the remaining ingredients, cover, and cook, stirring occasionally
for about 5 minutes, until the squash and onions are just tender. Serve
hot.
Nutritional Information Per Serving (per 2/3 cup serving): Calories:
56, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3 g, Saturated Fat: 0.4
g, Fiber: 2.7 g, Protein: 1.9 g, Sodium: 119 mg, Calcium: 32 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
TROPICAL FRUIT
SMOOTHIE
~Shared by Mary S.,
Nashville, TN
Yield: 3 servings, 3/4 cup each
INGREDIENTS
- 1 cup cubed fresh or canned pineapple
- 1 banana, sliced
- 1/2 cup silken tofu or low-fat plain yogurt
- 1/3 cup frozen passion fruit concentrate
- 1/2 cup water
- 2 ice cubes
- 1 tablespoon wheat bran or oat bran (optional)
DIRECTIONS
Combine all ingredients in a blender; cover and blend until creamy.
Serve immediately.
Nutritional Information Per Serving (3/4 cup): Calories: 109, Fat: 2 g,
Cholesterol: 0 mg, Carbohydrate: 21 g, Protein: 4 g, Fiber: 2 g,
Sodium: 26 mg
Diabetic Exchanges: 1 Fruit, 1/2 Low-Fat Milk
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
OVEN-"FRIED"
DRUMSTICKS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup all-purpose flour
- 1 egg
- 1/4 cup low-fat (1%) milk
- 1 cup coarsely crushed oven-toasted corn cereal
- 1/2 teaspoon dried oregano
- 1/ teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 chicken drumsticks, skin removed
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 375 degrees F. Coat a rimmed baking sheet with
nonstick cooking spray.
Place the flour in a shallow dish. In a second shallow dish, beat the
eggs with milk. In a third shallow dish, mix the crushed cereal with
the seasonings.
Dip the chicken in the flour, then into the egg mixture, then into the
cereal mixture, coating evenly with each. Arrange the chicken on the
baking sheet and coat with nonstick spray.
Bake for 25 minutes, then turn the chicken and bake for 25 more
mixture, or until no pink remains in the chicken and it turns golden.
Nutritional Information Per Serving (2 drumsticks): Calories: 247, Fat:
7 g, Cholesterol: 132 mg, Sodium: 498 mg, Carbohydrate: 17 g, Dietary
Fiber: 1 g, Sugars: 2 g, Protein: 28 g
Diabetic Exchanges: 1 Starch, 3 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
SOPHISTICATED
MUSHROOM BARLEY SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup boiling water
- 1 package (1/2 oz) dried wild mushrooms, such as porcini
- 2 tablespoons margarine or butter, divided
- 3 onions, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon salt, optional
- 1 teaspoon cracked black peppercorns
- 1-1/2 pounds button mushrooms, sliced
- 2/3 cup pearl barley
- 6 cups low-sodium beef stock
- 1 cup water
- 1 bay leaf
- 1/4 cup low-sodium soya sauce
- Finely chopped green onions or parsley (optional)
DIRECTIONS
In a heatproof bowl, combine boiling water and dried mushrooms. Let
stand for 30 minutes, then strain through a fine sieve, reserving
liquid. Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoon butter. Add onions
and cook until soft. Add garlic, optional salt and pepper and cook for
1 minute. Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over
medium-high heat until they begin to lose their liquid. Add dried
mushrooms, toss to combine and cook for 1 minute. Transfer mixture to
slow cooker stoneware. Add barley, reserved mushroom soaking liquid,
stock, water, bay leaf and soya sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf. Ladle into individual bowls and garnish with chopped
green onions or parsley, if using.
Nutritional Information Per Serving (1/8 of recipe): Calories: 138,
Fat: 4 g, Carbohydrate: 22 g, Fiber: 3 g, Protein: 6 g, Sodium: 627 mg,
Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/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 PUFF PANCAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup all-purpose flour
1/8 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 medium tart apple, peeled and chopped
1/2 cup apple jelly
1/8 teaspoon ground cinnamon
Directions
In a bowl, combine flour and salt. Add eggs, milk and butter. Pour into
a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or
until lightly browned.
Meanwhile, combine the chopped apple, jelly and cinnamon in a saucepan.
Cook and stir until jelly is melted. Cut pancake into fourths; place
two pieces on each plate. Top with apple mixture.
Yield: 2 servings.
CRAB-STUFFED
PORTOBELLOS
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 25 min.
Ingredients
2 portobello mushrooms (5 ounces each)
2 tablespoons olive oil
1 garlic clove, minced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
5 teaspoons mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese
Directions
Remove and discard stems from mushrooms. Place caps on a greased baking
sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from
the heat for 4-5 minutes or until tender.
In a small bowl, combine crab and mayonnaise. Place a red pepper half
on each mushroom; top with crab mixture. Broil for 2-3 minutes or until
heated through. Top with cheese; broil 1-2 minutes longer or until
cheese is melted.
Nutrition Facts: 1 serving (1 each) equals 412 calories, 31 g fat (8 g
saturated fat), 99 mg cholesterol, 613 mg sodium, 5 g carbohydrate, 1 g
fiber, 27 g protein.
Source: Taste of Home 2010
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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GROUND BEEF AND POTATO CASSEROLE
Cooking Time: 1 hr 30 min
Ingredients
1 pound hamburger
1 can cream of mushroom soup
3/4 cup milk
1/2 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups raw sliced potatoes
1/2 pound Cheddar cheese (or cheese of your choice), grated
1/4 cup butter
Instructions
1. Brown hamburger and drain off fat, set aside.
2. Preheat oven to 350 degrees F.
3. Mix soup, milk, onion, salt and pepper in a separate bowl.
4. In large, greased casserole dish, layer potatoes, soup mixture and
hamburger.
5. Repeat layers again, ending with hamburger. Dot with butter.
6. Cover and bake at 350 degrees F for 1 1/4 to 1 1/2 hours.
7. Uncover, sprinkle with grated cheese, and bake until melted.
NORWEGIAN SALMON IN
VIDALIA ONION SAUCE
INGREDIENTS:
2 lbs Norwegian Salmon fillets
2 cups vidalia onion dressing, divided
1 large vidalia onion, sliced
1/2 cup red pepper, sliced
1/2 cup raisins
1/2 cup Italian breadcrumbs
DIRECTIONS:
1) Preheat oven to 325°.
2) Spread 1/2 cup dressing in a glass baking dish. Place fillets in
single layer on top. Spread 1 cup dressing over fish. Arrange onion
rings and red pepper slices on top. Sprinkle raisins. Pour remaining
dressing over top. Sprinkle breadcrumbs over all.
3) Bake for approximately 30 minutes or until fish flakes.
Source: Norwegian Seafood Export Council
http://www.salmoninseconds.com/Recipe.aspx?recipeid=231
CREAMY SEAFOOD PASTA
Enjoy a seafood dish that's great for casual entertaining AND can be on
the table in just 30 minutes!
Ingredients:
16 oz uncooked linguine
1 can (18.5 oz) Progresso® Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese (2 oz)
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lb uncooked peeled deveined large shrimp, tails peeled
1 package (8 oz) sliced fresh mushrooms (3 cups)
4 medium green onions, chopped (1/4 cup)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese (2 oz), if desired
Directions:
1. In 5- to 6-quart Dutch oven, cook linguine as directed on package.
Drain well; return to Dutch oven and cover to keep warm.
2. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan
cheese and the garlic; blend on medium speed until mixture is smooth.
Set aside.
3. In 12-inch nonstick skillet or wok, heat oil over medium-high heat
until hot. Add shrimp, mushrooms and onions; cook about 5 minutes,
stirring frequently, until shrimp turn pink.
4. Stir in pepper flakes and soup mixture; cook until thoroughly
heated. Stir in parsley. Add salt and pepper to taste.
5. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual
servings with Parmesan cheese.
8 servings (1 1/4 cups each)
NUTRITION INFORMATION: 1 Serving: Calories 410 (Calories from Fat 90);
Total Fat 10g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 130mg;
Sodium 740mg; Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 4g);
Protein 27g
Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium
15%; Iron 30%
Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Very Lean Meat; 1 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Progresso Soup
http://www.progressosoup.com/soup-recipes.aspx
PASTA SALAD
1 large pkg. tricolor pasta
1 cup mayonnaise
1 cup sour cream
1 pkg. Ranch dressing, dry
1 small can Swanson's chicken (opt)
green onions
Mix ranch dressing. Cook pasta and drain. Mix all and chill. Sometimes
I add one can diced tomatoes well drained. In the summer you could add
fresh tomatoes instead. Can add crab, shrimp, broccoli, peppers.
DEVILED CHICKEN
THIGHS WITH MASHED
SWEET POTATOES
Yields: 4 main-dish servings
Total Time: 20 min
Ingredients
1/4 cup(s) Dijon mustard
2 tablespoon(s) Worcestershire sauce
1/4 teaspoon(s) ground red pepper (cayenne)
1 clove(s) garlic, crushed with press
1/3 cup(s) panko (Japanese-style bread crumbs)
1/4 cup(s) loosely packed fresh parsley leaves, chopped
2 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide
strips
4 medium (12 ounces each) sweet potatoes
1 tablespoon(s) margarine or butter
Salt and pepper
Directions
1. Preheat broiler. Grease 15 1/2" by 10 1/2" jelly-roll pan. In large
bowl, mix mustard, Worcestershire, ground red pepper, and garlic until
blended. On waxed paper, combine bread crumbs and parsley.
2. Toss chicken with mustard mixture; place in jelly-roll pan. Broil
chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from
broiler, and sprinkle chicken with crumbs (do not turn chicken over).
Return pan and broil 2 minutes longer or until crumbs are browned and
juices run clear when thickest part of thigh is pierced with knife.
3. Meanwhile, place unpeeled whole potatoes in microwave-safe large
bowl; cover with vented plastic wrap. Microwave potatoes on High 5
minutes. Re-arrange potatoes and cook 5 minutes longer or until tender.
Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop
potato from skin into same bowl; discard skin. With potato masher,
coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4
teaspoon ground black pepper.
ROUTE 66 HOMEMADE
DINNER ROLLS
1/2 cup shortening
1/2 cup sugar
2 cups homogenized milk
1/2 cup mashed potatoes
1 cake yeast
2 Tbs. warm water
2 eggs, beaten
4 cups sifted flour
2 Tbs. baking powder
1 Tbs. soda
2 Tbs. salt
2 cups sifted flour
Warm shortening, sugar and milk in saucepan until shortening is melted.
Add mashed potatoes and cool. Dissolve yeast in 2 Tbsp. warm water and
add to beaten eggs. Add this to the first mixture. Sift 4 cups flour
with baking powder, soda, and salt. Stir liquid mixture into these dry
ingredients. Put into large bowl and let rise in warm surroundings to
twice bulk. This is a sponge. Cover overnight with light cloth. The
next morning add remaining 2 cups of sifted flour to the sponge and
knead until satiny. Put the dough in a greased bowl and let rise in
warm surroundings. Knead on lightly floured board. Form into rolls,
Place these rolls on a greased pan and let stand 5 minutes in warm
surroundings until double in size. Bake 15 minutes at 425 degrees.
Serves 10.
Source: Old English Inn, Tulsa, Oklahoma, along Route 66
CHEESE SOUP
1/2 c. finely chopped carrots
1/2 c. finely chopped onions
1/2 c. finely chopped celery
2 Tbsp. butter
1/4 c. flour
1 c. chicken broth
1/4 tsp. salt
2 c. light cream
1 1/2 c. shredded American cheese
In covered saucepan, cook carrot, onion, and celery in butter over low
heat until tender. Stir in flour. Add broth and salt. Cook and stir
until thickened and bubbly. Stir in cream or milk and cheese until
cheese melts and soup is heated through. Do not boil.
Makes 4 to 6 servings.
Source: Celebrating 10 Years of Excellence (Marlborough Elementary
School)
OVEN-FRIED CHIVE
CHICKEN
1/3 c Crisco/shortening
1 c finely crushed cornflakes (about 2½ cups before crushing)
2 tbsp freeze dried chives
1 tsp salt
½ tsp garlic powder
½ tsp pepper
Chicken – I use 4 boneless skinless breasts but you can do thighs, etc
too.
Evaporated milk (I use regular milk and it works fine)
Preheat oven to 350. Place Crisco in baking pan and melt in oven (I
line my pan with aluminum foil and it makes clean up much easier). The
Crisco needs to be melted and hot before you put the chicken in the pan
so it seals the chicken.
Combine cornflake crumbs and all other ingredients down to chicken.
Dip chicken in milk and then roll in crumb mixture.
Place in melted Crisco in pan. I pour any extra crumbs on top of the
breasts at the end because we love the crunchies.
Bake at 350 until chicken is done. For boneless skinless breasts, it
takes about 35 minutes.
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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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