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A
to Z
Recipes
April
10,
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. My first
Spring cleaning project was editing recipes for this issue. I am as
proud of this collection as most any other. We have some truly
delicious recipes in today's Monthly
Theme issue. The topic of "Easter and
Springtime Celebration Recipes" netted us a great assortment for
spring and just in time for this joyous Easter season. There's enough
here to carry you through spring with recipes to spare! My thanks to
all who participated. Grab a cup of coffee because we've got well over
100 recipes for your perusal!
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.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
Patricia,
Charlevoix, MI
Larry
H., Toronto, Canada
The current Monthly Theme
topic is "Mother's
Day Recipes". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We still need recipes for regular issues so don't forget about us,
folks.
Here is a handy link right here if you're hankering to be a part of the
sharing fun: A to Z Recipes Inbox.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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"Do not abandon yourselves to
despair. We are the Easter people and hallelujah is our song."
~ Pope John Paul II
"The evidence of
God's presence far
outweighs the proof of His absence."
~ Author unknown
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Easter ABC's
by Nora Tarlow
~Shared by Mary H.,
Montreal, Canada
A is for April, the heart of the Spring.
B is for bunnies and baskets they bring.
C is for cart, with eggs piled upon it.
D is for daisies, we pick for our bonnets.
E is for eggs, with a bright color.
F is for family, sister and brother.
G is for garden, hiding a treat.
H is for hopping on quick bunny feet.
I is for indoors, after egg-hunting ends.
J for the joy we share with our friends.
K is for kindness the makes the day bright.
L is for lilies, lovely and white.
M is for music we gather to play.
N is for nest, filled with eggs the birds lay.
O is for outdoors, where we hunt by the hours.
P for the puddles that follow a shower.
Q is for quiet in the soft morning light.
R is for rabbit, dressed up just right.
S is for Spring, when the world is in bloom.
T is for tulips we place in each room.
U is for umbrella in sunshine or rain.
V is for violets found in the lane.
W is for water, where rabbits are gliding.
X marks the spot where the eggs are hiding.
Y is for young ones, happy at play.
Z is for zeal as we greet Easter Day.
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The Classic Hard
Boiled Egg
The simple, classic Boiled Egg, is indeed one of the finest and easiest
edible delights known on earth, with just 70 calories, and full of
nature’s most perfect form of protein.
While there are many ways of preparing Boiled Eggs, we suggest below
the directions for making eggs which are the easiest to peel and which
will not have the dark green discolored coating on the yolk (see step 2
for tips to help avoid the green discoloration).
Extremely fresh eggs will not peel easily. In fact, an egg that is just
a day or two old is almost impossible to peel. As eggs age, the shells
will peel more easily. It is advisable that eggs used for hard cooking
(including Easter Eggs) be at least 2 weeks old before cooking for
easiest peeling. Hard cooked eggs that are cooked slowly over low heat
(and not ‘boiled’) will be more difficult to peel.
Directions for Large Eggs:
1. Place eggs in a saucepan with enough COLD tap water to cover
completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the
water is brought to a rolling boil, PROMPTLY reduce heat to a lower
medium boil and cook an additional 10 minutes for a “hard boiled” egg.
For a “soft boiled” egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or
in a bowl of ICED water to chill promptly to help yolks stay bright
yellow. Chill for a few minutes in the cold water until the egg is
completely cooled. This is an extremely important step which prevents
the greenish “ring” from forming on the surface of the yolk over time.
If the egg is not chilled immediately after cooking an unsightly dark
greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen
shell, and remove shell. Enjoy, with a light sprinkling of salt if
desired.
To serve in egg cup, place egg in cup small end down, slice off large
end of egg with knife or egg scissors and eat from shell with spoon.
Refrigeration is necessary for hard boiled eggs if the eggs are not to
be consumed within a few hours.
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1
week.
Source: GoodEgg.com
http://www.goodegg.com/boiledegg.html
AN IMPROVED GREEN
BEAN CASSEROLE
~Shared by Dorine
H., Newark, DE
© Dorine Houston, 2011, all rights reserved
Repost elsewhere only with express written consent and full
attribution.
Roast stuffed turkey, mashed white and sweet potatoes, homemade
applesauce, oyster casserole, creamed onions, green peas with
mushrooms… My in-laws’ house bustled with three generations of
family and the glorious smells of Thanksgiving morning, matriarch,
daughters and daughters-in-law producing the usual prodigious feast,
men watching football and children running around and laughing.
Both parents-in-law have long passed on to their reward, as has their
second son, my husband, and those children now have spouses and
children, one has a daughter who graduated from high school last
year. Just to give you a sense of the time frame.
We eventually gathered around the 19th century dining table, a family
antique now in my house eventually to be passed on to a younger
Houston, with all three of its wide extensions inserted; our ancestors
had much bigger families 150 years ago. Grace said, my
father-in-law began carving the turkey, distributing white and dark
meat and digging out stuffing to each person’s preference. Bowls,
platters and gravy boat began circulating. One of my
brothers-in-law poked the serving spoon bemusedly into a grayish mess
topped with some kind of artificial-looking, crisp-looking brownish
strings.
“What is this?”
“I found it in a magazine and thought I’d try it. It’s called
green bean casserole.”
What’s not to like about green beans? We all tried the new dish,
and one sister-in-law remarked that she’d had it at a friend’s house a
few years earlier, but hadn’t liked it. Unanimously, we ended up
agreeing with her. Nasty stuff, tasting of chemicals rather than
the kind of fresh food we were used to. Even the green beans
tasted fake. As far as I know, it has never reappeared at any
Houston table. I had mostly forgotten it, only to occasionally
notice advertising for it--and shudder--before holidays.
Since the 1960s, green bean casserole has, for some families, become
ubiquitous at holiday dinners including Thanksgiving, Christmas and
Easter. However, it cannot qualify as a tradition, not in less
than 40 years of existence. Certainly not because of any true
family creation, such as the oyster casserole that has been on many
Northeastern and Middle Atlantic Thanksgiving tables since the 19th
century simply because oysters were once abundant and a regular part of
the diet. Green bean casserole was invented by the marketing
goons at the corporate parent of the Campbell soup brand and the canned
fried onion brand. They wanted to persuade people to use those
ignored products on their holiday tables.
They succeeded wildly among mothers/homemakers whose own mothers had
not been able to teach them much about really traditional American
cooking during the massive privations of the Great Depression and then
the rationing and long factory workdays of World War II. (How
that era of nearly 20 years, an entire generation, impacted American
cuisine is a story for another day.) It was a generation of
homemakers who had been abruptly cut off from the history of our
nation’s home cuisine. No wonder they fell for a Wall
Street-created “tradition”.
Then there were those of us who were blessed to have mothers who were
taught to cook before 1929.
There are several reasons why the “traditional” recipe is in desperate
need of improvement. First, canned cream of anything soups are by
definition profoundly unhealthy. They have no proper place at all
in any recipe. In addition, they are so overloaded with sodium
that they are a true cardiac threat. Getting the reduced sodium
versions does not take out enough sodium to make the stuff more
healthful. FDA terminology sets clear definitions for “lower
sodium”, reduced sodium”, “low sodium” and “very low sodium”.
Lower sodium simply states that it has less than the original
recipe. It does not mean that the amount can be safely eaten by a
person who already has heart disease. Such a person will still
develop swollen ankles, the first sign of cardiac congestion, from a
serving of this soup. If the original has 35% sodium per serving
and the lower sodium variation has 24%, it is still inedible and unsafe
for hearts. Quite frankly, I consider it unsafe even for people
in normal health to take such a sodium hit. Anybody who has
diabetes or a family history of either heart issues or diabetes should
avoid anything that has more than 15% sodium per serving as a proactive
safety measure.
Reduced sodium means exactly the same thing as lower sodium. It
is simply a marketing smokescreen. It is still unhealthful for
everybody and an immediate menace to those whose doctors have already
ordered a low sodium diet.
Low sodium is a legal term, defined by the FDA that specifies the limit
to how high the sodium level can go. Very low sodium is a
similarly legal term, as is sodium free. Some people with
congestive heart failure cannot even eat items marked “low
sodium”. Even that is enough to cause symptoms. For them,
only very low sodium and sodium free will do. A person on a very
low sodium diet is allowed the equivalent of one teaspoon of table salt
a day, but that includes the sodium naturally found in fresh fruits and
vegetables. Those who cook for such people actually refer to a
list to find the sodium content of 1/4 cup sliced carrot, for
example. A single slice of bologna contains more than this.
A single slice of deli pastrami contains 34% of it. Pastrami may
be a lower sodium choice, but it is not by any stretch low enough in
sodium to be acceptable.
Another problem is that some of the brands of canned soup contain high
fructose corn syrup. Scientists have determined that HFCS alters
brain chemistry and damages the ability to process signals that the
person has eaten enough, leading to a theory that one part of our
current obesity epidemic can be traced to the massive increase in
consumption of HFCS in the US and other countries where factory food
has replaced real food.
Even if the soup has no HFCS, there is no excuse for all the
manufacturers who add other nutritive sweeteners to savory foods.
These sweeteners alter the natural taste of real food, are usually not
found in homemade recipes for the same thing, add useless calories and
openly harm people with certain health conditions. Everybody
would be better off making their own cream soups from scratch, but not
using the recipe that circulates the Internet and uses too many
artificial powdered products in the mix. Surely people still know
how to start with a basic white sauce/bechamel/roux and use fresh milk!
Go to the end of the ingredient list and start reading all the chemical
additives. If that is not enough to scare you off, I have no idea
what else to say. These chemicals do no good for the human body,
are not part of natural food, may alter flavor (hence the “need” to add
unnecessary sweeteners) and may have health hazards built up over
time. Some are known to cause tumors in lab rats.
It got me to thinking about how the somewhat ubiquitous recipe for
green bean casserole could be improved for authentic
healthfulness. I came up with two versions. The first is an
actual creamed casserole; the second has the flavors without the added
calories of bechamel-based sauce.
I hope you try one of them for your Easter diner. Your family
will thoroughly enjoy the natural flavors!
Green Bean Casserole
Chez Dorine
© Dorine Houston, 2010, 2011, all rights reserved
Repost elsewhere only with express written consent and full
attribution.
2 T./30ml unsalted butter
1 medium to large onion, peeled, halved horizontally and thinly sliced
vertically
1/2 lb./225g fresh white or brown mushrooms, thinly sliced
1 lb./450g fresh green beans, trimmed and sliced into 1”/2cm lengths
2 tsp./10ml unsalted butter
2 T./30ml all-purpose/plain flour
2 cups/480ml whole milk or light cream
Several gratings nutmeg
1 tsp./5ml sweet smoked paprika (preferably a Spanish import; do not
substitute unsmoked)
Several grindings white pepper, to taste
Salt only if absolutely necessary to taste, but not to exceed 1/4
tsp./1ml
Line a plate with paper towels and set aside. Melt the first
quantity of butter in a heavy-bottomed saucepan that is not
non-stick. You want some fond to develop. Brown the onion
in it, then remove with a slotted spoon to the prepared plate.
Cover with foil to keep warm.
Brown the mushrooms. Remove with a slotted spoon to the same
plate as the onion but beside it, not over it; cover again with foil.
Steam the green beans until bright green and crisp-tender. The
steaming may be begun when you start browning the onion.
Melt the additional butter in the pan. Whisk the flour in until
fully absorbed, scraping up the brown bits as much as possible.
Slowly pour in the milk/cream, whisking all the while and scraping the
brown bits off the bottom. Allow to start thickening, until it
just starts to coat the whisk. Stir in the green beans and
mushrooms and simmer a couple of minutes, stirring, to allow further
thickening to taste. If it thickens too much, simply add more
milk.
Stir in nutmeg, paprika and pepper thoroughly. Taste and adjust
seasoning; remove from heat.
Butter a ceramic or pottery over-proof casserole that will work with
your table setting. Add the creamed bean mixture. Top with
the onion.
If you want a crisper top, sprinkle with unseasoned dry bread crumbs or
panko before adding the onion topping.
At this point, you may cover and refrigerate up to 48 hours.
Before serving, heat thoroughly in moderate oven.
Holiday Green Beans
and Mushrooms Chez
Dorine
© Dorine Houston, 2010, 2011, all rights reserved
Repost elsewhere only with express written consent and full
attribution.
1 lb./450g fresh green beans, trimmed
1 T./30ml unsalted butter
1 medium to large onion, halved horizontally and thinly sliced
vertically
1/2 lb./450g mushrooms, sliced
1/4 cup/1200ml mushroom, chicken or vegetable broth or dry sherry
Freshly ground black pepper to taste
1/2 tsp./3ml sweet smoked paprika
Start the beans steaming. You want them crisp-tender and bright
green.
Melt the butter in a heavy-bottomed saucepan that is not non-stick so
as to form a good fond. Brown the onions and mushrooms. As
each vegetable is cooked, transfer it to a warmed mixing bowl and cover
with foil to keep warm.
When the saucepan is empty, add the broth and/or sherry and whisk well,
deglazing and scraping up the brown bits. Bring to a boil and add
the paprika and pepper. Boil to reduce by half. Taste and
adjust seasoning. You are very unlikely to need any salt.
Immediately before dinner, heat the serving bowl. Return the
sauce to the boil and immediately pour over the vegetables in the
mixing bowl. Toss well. Place in the heated serving bowl.
If you like, garnish the top with strips of roasted red bell pepper,
carrot curls or small homemade croutons.
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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
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to research and verify your sources. There will be NO recipes
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Use
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Use
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Use
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See
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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
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recipes: Mother's
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usual, only
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~Shared by Mary H.,
Montreal, Canada
What do you call the cabs lined up at the Dallas airport?
The yellow rows of taxis!
Family History
Dear Abby:
I have always wanted to have my family history traced,
but I can't afford to spend a lot of money to do it.
Any suggestions?
/s/
Sam in California
------------------------------------------
Dear Sam:
Yes. Run for public office.
/s/
Abby
Favorite Drink
The National Governors Association met in Washington D.C. on Friday at
the Shoreham Hotel. The most popular drink at the hotel bar is called
"Lilac Crazy" because that's what politicians do whenever they get
together at these meetings.
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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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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recipe, ingredient or
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Search A to Z Recipes Site and Newsletters:
MUSTARD BAKED HAM
~Shared by Edna D.,
Decatur, IL
I found this recipe in a Good Housekeeping magazine years ago.
1 precooked 10-12 lb bone-in smoked ham
1 1/2 TBSP whole cloves
1/2 cup dark brown sugar
3 TBSP whole-grain mustard
1/2 tsp finely chopped rosemary
ground pepper
1 cup orange juice
Trim all but thin layer fat from ham. Score fat in diamond
pattern. Place in roasting pan and stud with whole clove at each
scored intersection. In small bowl, combine sugar, mustard,
rosemary and 1/4 tsp freshly ground black pepper. Coat ham with
mixture...spread with a spatula (sorta like frosting a cake).
Pour orange juice into bottom of pan. Bake at 350 until internal
temperature reaches 140F (approx 10-12 min/lb). Baste with
OJ/drippings every 20 minutes or so. Tent with foil if glaze
begins to burn.. Take from oven and allow to rest for 15-30 minutes
before slicing (always Paul's job at our house).
CHOCOLATE EASTER EGGS
~Shared by Mary H.,
Montreal, Canada
My mother cut this recipe out of the newspaper many years ago, when her
four children were little. Store-bought Easter eggs were becoming
too expensive, and we loved her homemade ones! She wrote our name
in icing on each of our eggs. Nowadays, I make smaller ones,
about palm-sized, to avoid chocolate hands and fingers while eating
them! I bring them to church to share on Easter Sunday. ~Mary.
1/3 cup soft butter
1 3-ounce package vanilla instant pudding mix
1 pound (about 3 1/3 cups) icing sugar
1/3 cup cream or evaporated milk (or plain milk, which works fine, too!)
1 8-ounce package semisweet chocolate
Cream butter. Blend in instant pudding mix and icing sugar
alternately with sufficient cream to make a mixture of stiff fondant
consistency (about 1/3 cup). Work mixture with hands until smooth
and creamy. Form fondant into egg shapes: use about 1 rounded
tablespoon per egg. Place on waxed paper-lined plate. Chill
several hours until firm. Melt chocolate. Spread half of
each egg with chocolate, place in fridge until chocolate is set, and
then spread chocolate on the other side of each egg. Store in
fridge or freezer. Makes about three dozen small eggs.
PETER RABBIT SALAD
~Shared by Mary H.,
Montreal, Canada
Half a head of lettuce
cloves (two per person)
1 can pear halves
maraschino cherries
marshmallows
Wash and dry lettuce leaves. Put one or two leaves on each
plate. Place a pear, rounded side up, on each. Cut each
marshmallow in half, crosswise, with scissors. This forms the
rabbit's tail. Then cut the remaining half marshmallow in half,
lengthwise, forming the rabbit's ears. Place the tail at the back
of the pear and the ears on top. Cloves form the two eyes. The
nose is a cherry bit, placed near where the pear meets the
lettuce. Kids love making this dessert! It's great at any
time of year.
Source: Better Homes and Gardens Junior Cookbook, 1955
EASTER BIRD'S NESTS
~Shared by Mary H.,
Montreal, Canada
1/3 cup butterscotch morsels
1 cup chow mein noodles
jelly beans
Melt butterscotch morsels in a medium microwave-safe bowl. Add
chow mein noodles; stir to coat. Shape each nest into a circle on
waxed paper. Use a large spoon to make indentation in
center. Let cool completely, then fill with jelly beans.
CRACKED BLACK PEPPER
RIB ROAST
~Shared by Luanne,
FL
My family gets tired of ham every year. A DIL made this one time and
now it is a favorite.
1 rib roast ( 4 to 6 lbs.)
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1/2 tsp. fresh chopped thyme
1/2 tsp. ground allspice
1/3 tsp. ground red pepper
1 tsp. olive oil
1. Preheat oven to 325°F.
2. Combine seasonings ingredients and rub evenly into surface of roast.
3. Place the roast on rack in shallow roasting pan. Do not add
water or cover roast.
4. In oven, roast approximately 2-1/2 to 3 hours. Use an instant read
thermometer and remove roast when internal temperature reaches 140°F
for medium-rare or 155°F for medium.
5. Remove from oven and tent loosely with foil. Let stand 15 minutes.
6. Carve and serve.
Makes 6 to 10 servings
CRISPY OVEN POTATOES
~Shared by Luanne,
FL
Here is one of the tastiest and easiest potato recipe that goes well
with the roast.
Ingredients:
1/4 cup olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. each dried basil, thyme and oregano leaves
1/4 tsp. paprika
4 to 6 medium potatoes
1/4 to 1/2 cup grated Parmesan cheese
Directions:
Combine olive oil and seasonings in bowl.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then
in thirds.
Coat each slice in the seasoned oil. Spread in a single layer on a
greased baking sheet.
Bake at 450 degrees for 15 minutes. Sprinkle with the cheese. Bake 15
minutes longer.
FRESH ASPARAGUS WITH
BUTTERED ALMONDS
~Shared by Luanne,
FL
3 T. butter
1 C. sliced almonds
salt
freshly ground black pepper
1 lb. fresh pencil asparagus, trimmed and blanched
In a large sauté pan, over medium heat, melt the butter. Add the
almonds. Season with salt and pepper. Sauté until golden, about 2
minutes. Add the asparagus. Season with salt and pepper. Sauté for 2
minutes. Remove and serve.
Makes 4 to 6 Servings
Source: Recipe from my sister Janet, years ago.
FLUFFY FRUIT SALAD
~Shared by Luanne,
FL
You may halve this if you wish. I never have enough left over to worry
about. It is so refreshing. I have used peaches in place of the pears.
20 ounces pineapple chunks, drained
17 ounces fruit cocktail, drained
16 ounces sliced pears, drained, cut in chunks
15 ounces mandarin oranges, drained
10 ounces maraschino cherries, drained
12 ounces frozen whipped topping, thawed
2 cups sour cream (16 oz.)
1/2 cup sugar
1 tablespoon fresh lemon juice
dash salt
1/2 cup chopped walnuts
Combine all the fruit in a large bowl. In another bowl, combine whipped
topping, sour cream, sugar, lemon juice and salt; fold into fruit
mixture. chill. Just before serving, stir in nuts.
Source: From my Mother's old church cookbook Circa--1974
JELL-O EGGS
~Shared by Marilyn,
Canton, OH
These are very festive at Easter. They can be used as a centerpiece in
a large bowl or platter, or food compote, preferably glass or silver,
or they can be put in individual salad plates, 2 to 3 eggs in each
"nest".
For days or weeks ahead (depending on how many "eggs" you want) prepare
eggs. Put a pinhole in the small end and and a 1/2" hole in the large
end. Empty eggs by blowing through the pinhole. Wash out each egg shell
thoroughly. The day before you want to serve the eggs, cover each
pinhole with a drop or two of candle wax. Put the closed end down in
egg cartons. Prepare several different colors of Jell-O, using a little
less water than the package calls for. Cool, but do not let the Jell-O
set. Pour into egg shells (a measuring cup with pouring lip works
well.) If you wish, you can fill half the egg with one color, let it
set, then fill the other half with a different color. Make green Jell-O
in a pan. Let it set. The day you are serving the eggs, shred the green
Jell-O with a fork or knife or potato ricer, place it like a next in
the bowl or on individual plates. Hold each egg in warm-hot water for
several seconds, crack and peel in the same manner you would a
hardboiled egg. Place in nest.
HOLIDAY SPINACH
CASSEROLE
~Shared by Marilyn,
Canton, OH
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese paprika
Preheat oven to 350. Grease a casserole dish; set aside. Thaw
spinach and press or squeeze to remove excess water. In a large mixing
bowl, combine spinach, cream cheese, parmesan cheese, and 1/4 cup
melted butter. Spoon into prepared casserole. Sprinkle with breadcrumbs
and paprika, and drizzle with remaining 1/4 cup butter.
Bake at 350 degrees for 25 minutes. Yield: 8 Servings.
FRESH SPINACH SALAD
WITH BLUE CHEESE
DRESSING
~Shared by Marilyn,
Canton, OH
1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6-ounce) bags baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper
Preheat oven to 350 degrees F. Fry chopped bacon in a medium skillet
over medium-high heat until brown and crisp. Using slotted spoon,
transfer to a paper towel-lined 1/4-sheet tray to drain. Toast pecans
in the oven on a 1/4-sheet tray until lightly golden and fragrant,
about 6 minutes. In a medium bowl mash the blue cheese with a fork. Mix
in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in
large bowl. Toss with the dressing immediately before serving. Yield -
3 to 4 servings
LAYERED LETTUCE SALAD
~Shared by Marilyn,
Canton, OH
1 small head iceberg lettuce
1 pkg. (10 oz.) frozen peas, uncooked
1 cup diced celery
1/4 cup diced green pepper
1/2 cup chopped onion
4 or 5 hard boiled eggs, sliced
8 to 10 slices bacon, cooked and crumbled
2 Tbsp. sugar
2 cups mayonnaise
1 cup grated Cheddar cheese
Tear lettuce into bite-sized pieces and arrange in a 9 x 13 inch glass
dish.
Layer the next six (6) ingredients in given order.
Mix sugar into mayonnaise and spread over the top and sprinkle with
cheese.
Cover and refrigerate 8 to 12 hours, or overnight.
MINT JULEP MELON
SALAD
~Shared by Marilyn,
Canton, OH
1/2 cup sugar
1/2 cup water
1 Tbsp. fresh mint leaves
2 cups fresh cantaloupe balls
2 cups fresh honeydew balls
2 cups fresh watermelon balls
Mix sugar and water in small pan. Cook over low heat until sugar
dissolves, stirring occasionally. Stir in mint. Let stand for 30
minutes or longer. Strain, discarding the mint. Let stand until cool.
Toss melon balls with syrup in salad bowl. Garnish with sprigs of fresh
mint. You may store mint syrup in airtight container in refrigerator
for up to 2 weeks.
Serves 8 to 12
ARTICHOKE SQUARES
~Shared by Marilyn,
Canton, OH
2 (6 oz) jars marinated artichoke hearts (see below)
1 small onion, finely chopped
1 clove garlic, chopped
4 eggs
1/4 cup fine, dried bread crumbs (or Panko bread crumbs)
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon oregano
1/8 teaspoon Tabasco
1/2 pound sharp Cheddar cheese, grated (approximately 2 cups)
2 Tbsp. chopped parsley
1 (4 oz) can chopped green chiles, drained - optional - see variation
below
1 (4 oz) can jalapeno peppers, drained and chopped - optional see
variation below
Drain juice from artichoke hearts and reserve the juice from one jar.
Use the reserved artichoke juice to saute the onions and garlic until
limp. Chop drained artichoke hearts into small pieces; set aside. In a
medium-sized bowl, beat eggs. Add bread crumbs and seasonings and
mix well. Stir in cheese, parsley, sauteed onions, artichoke hearts and
garlic. Put into a 7 x 11 pan. Bake at 325 degrees for 30
minutes, uncovered. Let cool and cut into squares.
Variation: For hot and spicy artichoke squares, add 1 (4-ounce) can
green chiles, drained and chopped, and 1 (4-ounce) can jalapeno
peppers, drained and chopped.
Yield - 40 appetizers
RICOTTA ORANGE POUND
CAKE
~Shared by Marilyn,
Canton, OH
Powdered sugar
1 orange, zested
3 large eggs
1 1/2 cups whole milk ricotta cheese
2 1/2 tsp baking powder
3/4 cup unsalted butter or margarine, room temp
2 Tbsp. amaretto or almond extract
1 tsp vanilla
1 1/2 cups + 1 Tbsp. sugar or Splenda
1 tsp salt
1 1/2 cups cake flour
Heat oven to 350 degrees. Grease a 9x5x3" loaf pan with butter.
In a bowl, combine flour, baking powder and salt; stir to blend. Cream
together butter, ricotta and sugar until light and fluffy, 3 minutes.
Add eggs, beat well. Add vanilla, zest and amaretto until combined. Add
the dry ingredients until incorporated. Pour batter into the pan. Bake
until done, 50 min. Let cool in the pan 10 min. then transfer to a rack
to cool completely. Dust with powdered sugar.
SERVE---with a cup of coffee or glass of milk, if desired.
Makes 6 servings of pound cake.
PEANUT BUTTER
COCONUT EASTER EGGS
~Shared by Linda
H., Rosharon, TX
2 c. graham cracker crumbs
1 lb. box 10x sugar
1 c. coconut
1 c. peanut butter
2 sticks margarine
1 (12 oz.) bag of chocolate chips
1/2 paraffin square
Mix margarine (soften) with peanut butter; add flaked coconut, then add
graham cracker crumbs, then mix in 10x sugar with hands. Form into egg
shapes. Melt chocolate chips and paraffin wax over low heat. Dip and
cover eggs; set on wax paper
PUMPKIN CARROT CAKE
~Shared by Linda
H., Rosharon, TX
Try a new twist to carrot cake - add pumpkin!
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8-ounce) can crushed pineapple, drained
1 cup grated carrots (about 3 medium)
1 cup sweetened flaked coconut
1 1/4 cups chopped nuts, divided use
Cream Cheese Frosting (recipe follows)
Preheat oven to 350°F (175°C). Grease two 9-inch-round baking pans.
Combine flour, baking soda, cinnamon and salt in small bowl. Combine
milk and lemon juice in liquid measuring cup (mixture will appear
curdled).
Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple,
carrots and milk mixture in large mixer bowl; mix well. Gradually add
flour mixture; beat until combined. Stir in coconut and 1 cup nuts.
Pour into prepared baking pans.
Bake for 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool in pans for 15 minutes. Remove to wire racks to cool
completely.
Frost between layers, on sides and top of cake with Cream Cheese
Frosting. Garnish with remaining nuts. Store in refrigerator.
For Cream Cheese Frosting: Combine 11 ounces softened cream cheese, 1/3
cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer
bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange
juice and 1 teaspoon grated orange peel; beat until combined.
Makes 12 servings.
Source: Nestlé® and Meals.com
BROCCOLI CHEESE
CASSEROLE
~Shared by Linda
H., Rosharon, TX
This is not your grandma's broccoli cheese casserole. The tricks are to
pre-cook the broccoli florets a bit so they cook up tender in the
casserole, use bacon because bacon makes everything taste better, and
spice it up with black pepper. Just simple freshly cracked black
pepper. Use as much as you can stand; it will make your broccoli
casserole sing.
1 Large bag frozen broccoli, yielding about 8 c. of broccoli
Salt for blanching water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into
1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if
using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated
Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts
of water). Add the broccoli florets and boil for 3-5 minutes or until
just tender enough so that a fork can easily pierce the floret, but
still firm. Strain and rinse with cold water to stop the cooking.
While the water in step one is coming to a boil, cook the bacon pieces
on medium heat in a frying pan until lightly browned, but not crisp.
Remove to a plate lined with paper towels to absorb the excess fat. Set
aside.
Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl,
whisk the eggs into the flour, then whisk in the cream and milk. Add
the black pepper (more or less to taste), salt, and mustard. Mix in
about a third of the cheese.
Place the parboiled broccoli florets in the casserole dish, sprinkling
about a third of the cheese over the broccoli florets as you lay them
down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream,
milk, cheese mixture over the broccoli, moving the broccoli pieces a
bit so that the mixture gets into all the nooks and crannies. Sprinkle
the casserole with the remaining cheese.
Bake for 25-40 minutes, or until set. Once the top has browned, you may
want to tent with aluminum foil to keep from burning.
Serves 5 as a main course, 10 as a side.
Source: www.simplyrecipes.com
http://www.simplyrecipes.com
CREAM CHEESE DEVILED
EGGS
~Shared by Linda
H., Rosharon, TX
Peas and bacon give this traditional appetizer a nice little twist. A
family favorite, these deviled eggs are always first to disappear from
the table.
16 Servings.
8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small
bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat
until blended. Stir in peas.
Stuff or pipe mixture into egg whites. Sprinkle with bacon.
Refrigerate until serving. Yield: 16 appetizers.
Nutrition Facts: 1 stuffed egg half equals 97 calories, 8 g fat (4 g
saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate,
trace fiber, 5 g protein.
Source: Taste of Home 2010
CHOCOLATE COVERED
POTATO EGGS
~Shared by Linda
H., Rosharon, TX
Makes: about 16 eggs
2 medium potatoes (2 cups total when mashed)
1 stick butter
2 (1-pound) boxes confectioners' sugar
1 1/2 teaspoons vanilla extract
2 cups melted chocolate
Boil and mash potatoes, then cool to room temperature. Add butter to
potatoes. Mix potatoes, sugar, and vanilla extract, and chill in the
refrigerator for 1 hour. The mixture should be the consistency of
marzipan. Divide into 16 equal pieces and roll into egg shapes. Freeze
them for 30 minutes. Dip pieces into melted chocolate to cover,
transfer to a rack for the chocolate to harden. Serve cold.
Source: Paula Deen
CREAM OF SPINACH SOUP
~Shared by Larry
Holmes, Toronto,
Canada
¾ pound young spinach
¼ cup butter
4 scallions, thinly sliced
1 quart chicken broth
3 tablespoons flour
Salt to taste
¼ teaspoon pepper
Pinch each of nutmeg and dried basil
1 cup light cream
Wash spinach and pull off the touch stems. Melt 1 tablespoons of
the butter in a large saucepan. Add scallions and cook, stirring,
about 1 minute. Add spinach with just the water that clings
to the leaves. Cover and cook about 2 minutes or until spinach is
barely wilted and still a bright green. Turn the contents of the
saucepan into a blender, add 1 cup of the broth and whirl until smooth.
Add the remaining 3 tablespoons butter to the saucepan and melt over
medium heat. Add flour and cook, stirring, 1 to 2 minutes; do not
brown. Gradually add remaining broth and bring to a boil; simmer
5 minutes. Add the pureed spinach and the seasonings.
Return to a boil. Stir in the cream and heat but do not boil.
Makes 8 servings.
SPINACH STUFFED
ARTICHOKE BOTTOMS
~Shared by Larry
Holmes,
Toronto, Canada
8 large artichokes
¾ pound spinach, washed and stemmed
1 bunch parsley, washed and stemmed
3 tablespoons’ vegetable oil
4 scallions, thinly sliced
¼ cup broth or water
1 tablespoons soy sauce
Pinch of freshly ground nutmeg
¾ cup fresh bread crumbs
1/2 cup mayonnaise
Grated Parmesan cheese
Cut of artichoke stems level with base. Wash globes and drop into
a large pan of boiling, salted water. Cook until bottoms are
tender, about 45 minutes.
Meanwhile, coarsely cut spinach and parsley. Heat oil in a
saucepan and cook scallions, stirring, about 1 minute. Add
spinach, parsley, broth, soy sauce and nutmeg. Cover and steam
about 2 minutes or until spinach is barely wilted and is still a bright
green. Turn the contents of the saucepan into a blender and whirl
until smooth. Add bread crumbs and mayonnaise; stir to
combine. Let stand until cool.
Drain cooked artichokes. With a sharp knife, cut around the
base of the leaves. Lift off top and discard. Cut out the
hairy choke and discard, leaving the heart, or base of the artichoke,
intact, Using a spoon or a pastry bag, fitted with a large plain
tube, heap spinach into a cone shape on each bottom. Sprinkle
with Parmesan cheese. Set stuffed bottoms close together on an
oiled baking sheet.
Heat oven to 400 degrees and bake artichokes about 10 minutes or until
spinach is puffed and golden and artichokes are heated through.
Serves 8.
GLAZED LAMB RACKS
~Shared by Larry
Holmes, Toronto,
Canada
2 lamb racks, 8 chops each
2 teaspoons salt
½ teaspoon pepper
3 or 4 cloves
1 teaspoon paprika
1 tablespoon dried rosemary
¼ cup vegetable oil
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
Have the butcher trim excess fat and fell (thin outer covering) from
the lamb racks and also trim away the top inch of meat and fat covering
the tops of the bones. Score remaining fat in a diamond pattern.
Mash salt, pepper, garlic and paprika to a paste. Combine with
rosemary, oil, lemon juice, Worcestershire sauce and sugar. Rub
mixture all over meat. Place lamb on a rack in a roasting pan and
roast in a preheated 325-degree oven, about 40 minutes for medium rare,
1 hour for medium well-done. Baste occasionally with pan
drippings. Let rest 10 minutes in a warm place before
carving. Strain and degrease the pan drippings. If desired,
surround lamb with Risi Bisi and Baked Cherry Tomatoes. (Recipes
follow)
Pass the pan drippings separately as a sauce.
8 servings, 2 chops each.
RISI BISI
3 tablespoons butter
1 small onion, minced
1 ½ cup rice
3 cups chicken broth
Salt and pepper to taste
2 cups hot cooked green peas
¼ cup grated Parmesan cheese
Melt butter in a heavy saucepan and cook onion, stirring, until lightly
browned. Add rice and stir to coat all gains with butter.
Add broth and bring to a boil Reduce heat and simmer,, covered,
15e to 17 minutes or until rice is tender and dry. Season to
taste with salt and pepper, and toss with peas and cheese.
BAKED CHERRY TOMATOES
32 cherry tomatoes
Olive oil
Salt and pepper to taste
Parmesan cheese
Cut cherry tomatoes in half and place on a baking sheet. Dribble
with oil and season with seasonings and sprinkle with
cheese. While lamb is resting, increase oven temperature to 400
degrees and bake tomatoes for 5 minutes. Garnish with chopped
chives.
PINEAPPLE-RHUBARB
BASKET
~Shared by Larry
Holmes, Toronto,
Canada
¾ cup sugar
2 tablespoons cornstarch
1 pound rhubarb cut into 1-inch pieces
1 medium pineapple
1 pint strawberries, hulled
1 ½ cups heavy cream, whipped
Combine sugar and cornstarch and toss with rhubarb; let stand 15
minutes. Cook, covered, in a heavy saucepan over very low hat 15
to 20 minutes or until rhubarb is just tender and mixture is
thickened; stir occasionally. Chill.
Leaving the leaves intact, slice off a third of the pineapple
lengthwise. Cut out the fruit and dice; discard this
portion of the shell. Then cut our fruit from the remaining pineapple,
reserving the shell. Discard the core and dice the fruit . Reserve a
few of the best strawberries for garnish; cut the remainder in
half. Stir the diced pineapple and halved strawberries into
chilled rhubarb; fold in whipped cream. Pile mixture into the
pineapple shell. Refrigerate until ready to serve. Garnish
with reserved strawberries.
Serves 8.
EASTER BAKED HAM
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
12-16 lb. fully cooked whole ham (bone in)
20 oz. can crushed pineapple, undrained
1/2 c. apple jelly
2 tbsp. lemon juice
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
Put all ingredients, except ham, in a saucepan. Stir until cornstarch
dissolves. Bring to a boil. Simmer about 1 minute. Place ham in a
Reynolds Oven Cooking Bag. Pour sauce over ham in the bag. Bake 2 1/2
to 3 1/4 hours at 325 degrees. (Bag may darken, it's not burning!)
PARMESAN, WALNUT
& ARUGULA BASKETS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 C. plus 2 T. shredded Parmesan cheese
2 T. chopped walnuts
Salad:
4 C. fresh arugula or spring mix salad greens
1/2 C. green grapes halved
2 T. chopped walnuts
2 T. olive oil
1 T. raspberry vinegar
1/4 t. salt
1/8 t. pepper
Heat a small nonstick skillet over medium high heat. Sprinkle 3
T. cheese and 1 t. walnuts over the bottom of the skillet. Cook
for 1-2 minutes or until edges are golden brown and cheese is
bubbly. Remove from the heat and let stand for 30 seconds.
Using a spatula carefully remove cheese mixture and immediately drape
over an inverted glass with a 2" diameter bottom; cool
completely. Repeat with remaining cheese and walnuts, forming six
baskets.
For salad, in a large bowl combine the arugula, grapes and
walnuts. Whisk the oil, vinegar, salt and pepper; pour over
arugula mixture and toss to coat. Place 1/2 C. salad in each
basket. Serve immediately.
LEMON CURD TARTLETS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 eggs
1 C. sugar
1/2 C. lemon juice
1 t. grated lemon peel
1/4 C. butter cubed
1 (1.9 oz) pkg. frozen miniature phyllo tart shells, thawed
fresh raspberries, mint leaves and/or sweetened whipped cream, optional
In a small heavy saucepan over medium heat, whisk the eggs, sugar,
lemon juice and peel until blended. Add butter; cook, whisking
constantly until mixture is thickened and coats the back of a metal
spoon. Transfer to a small bowl; cool for 10 minutes. Cover
and refrigerate until chilled. Just before serving, spoon lemon
curd into tart shells. Garnish with raspberries, mint and/or
cream if desired. Refrigerate leftovers.
ASPARAGUS & PEAR
SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb. fresh asparagus, trimmed
1 large pear, sliced
2 t. lemon juice
2 green onions thinly sliced
1/4 C. chopped walnuts toasted
2 T. prepared honey Dijon salad dressing
8 romaine lettuce leaves
In a large skillet bring 1/2" of water to a boil. Add asparagus;
cover and boil 3-5 minutes or until crisp tender. Drain and
immediately place asparagus in ice water. Drain and pat dry; cut
into 1/2" pieces and set aside. In a large bowl combine pear and
lemon juice. Add the onions, walnuts and reserved asparagus;
drizzle with dressing and toss to coat. Arrange lettuce on four
salad plates; top with asparagus mixture. Serve immediately.
CREAMED POTATOES
& PEAS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb. small red potato
2 1/2 C. frozen peas
1/4 C. butter cubed
1 green onion sliced
1/4 C. all purpose flour
1/2 t. salt
dash pepper
2 C. milk
Scrub and quarter potatoes; place in a large saucepan and cover with
water. Bring to a boil. Reduce heat; cover and simmer for
10 minutes. Add peas; cook 5 minutes longer or until vegetables
are tender.
Meanwhile in another large saucepan, melt butter. Add onion;
saute
until tender. Stir in the flour, salt and pepper until blended;
gradually add the milk. Bring to a boil. Cook and stir for
1-2 minutes or until thickened. Drain potatoes and peas; toss
with sauce.
BEST EVER CHEESE
BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 French baguette
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup mayonnaise
3 green onions, chopped
Preheat oven to 350 degrees F (175 degrees C).
Slice the French baguette in half lengthwise.
In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese,
mayonnaise and chopped green onions. Spread the mixture evenly over the
bread halves.
Bake in the preheated oven 15 minutes, or until the cheese is melted.
COLORFUL EGG
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb. bulk pork sausage
4 oz. mushrooms
1/2 c. sliced green onion
2 med. tomatoes, peeled, chopped
2 c. shredded Mozzarella
1 1/4 c. Bisquick
10 eggs
1 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
Instructions
Combine sausage, mushroom, green onion, tomato, cheese (after browning
sausage). In mixing bowl mix Bisquick, eggs, milk, salt and pepper. Put
sausage mixture in buttered 9x13 pan. Pour mixture on top. Bake
uncovered 30 minutes or longer at 350.
ASPARAGUS TOMATO
SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Cook asparagus in a small amount of water until crisp-tender, about 3-4
minutes; drain and rinse with cold water. Place in a large bowl; add
the tomatoes, mushrooms and green pepper. In a small bowl, combine
remaining ingredients; mix well. Pour over vegetable mixture; toss to
coat. Cover and refrigerate for 2 hours or overnight.
EASTER FRUIT SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 can or 3 1/2 c. fried cocktail
1 (8 oz.) pkg. cream cheese
1 sm. lemon Jello
8 lg. marshmallows
3/4 c. chopped celery
1/4 c. chopped nuts
1/2 pt. whipping cream or 2 1/3 c. Cool Whip
Instructions
Drain the fruit cocktail and heat the juice with the Jello and softened
cream cheese and marshmallows. Cool mixture. When it starts to set, add
to fruit, celery and chopped nuts. Refrigerate until thickened, about
1/2 hour. Beat whipping cream and fold in. It's now ready to be put
into your favorite mold.
CHICKEN VEGETABLE
CASSEROLE
~Shared by
Patricia, Charlevoix, MI
8 pieces of chicken
4 new potatoes, peeled and quartered
4 young carrots, peeled and quartered
2 stalks of celery cut in 1 inch pieces
1 onion, peeled and chopped
1 cup fresh mushrooms
2 cans cream of chicken soup
1 can water
Place potatoes, carrots, celery, onion and mushrooms in bottom of a
roaster. Mix soup and water and pour over vegetables. Place chicken,
skin side up, on top of vegetables. Cover and bake at 350 degs for 2
hours. If chicken isn't brown to taste, place roaster under broiler and
broil until golden brown, turn and brown on other side.
SIX LAYER TUNA SALAD
~Shared by
Patricia, Charlevoix, MI
1 1/2 cups ranch salad dressing
2 cans ( 6 1/2 ounce) tuna, drained
3 tablespoons finely sliced green onion
2 cups shredded lettuce
2 tomatoes, coarsely chopped
1/2 pound bacon cooked crisp, crumbled
2 cans (2 1/4 ounce) sliced black olives
1 avocado, thinly sliced
1/4 cup Mayonnaise
Combine salad dressing, tuna and green onion. Mix until dressing is
absorbed. Combine tomatoes and olives. Combine bacon and avocado. In a
large salad bowl, layer 1 cup lettuce, followed by tomato mix, 1/2 tuna
mix, and bacon mix. Cover with 1 cup of lettuce and remaining tuna
mixture. Drizzle mayonnaise over all. Serves 10-12.
LEMON ICE CREAM PIE
~Shared by
Patricia, Charlevoix, MI
Crust:
2 cups crushed vanilla wafers
1/4 cup chopped pecans
1 teaspoon apple pie spice
Nutmeg to taste
1/4 cup butter, melted
Combine ingredients and press into 10" pie pan. Bake at 350 degs for
7-10 minutes.Cool completely.
Filling:
Juice of 3 lemons
1 can (14 ounce) sweetened condensed milk
2 cups vanilla ice cream
Whipped cream
Combine lemon juice and milk. Stir until thick and well blended. Add
softened ice cream and beat with wish or electric mixer until blended.
Pour into shell and freeze several hours until firm. Remove from
freezer a few minutes before serving. Garnish each slice with a dollop
of whipped cream, lemon wedge and small leaf for color.
ASPARAGUS ALMONDINE
~Shared by
Patricia, Charlevoix, MI
2 pounds asparagus
1/4 pound butter
1/4 cup slivered almonds
Juice of 1/2 lemon
Cook asparagus until tender - about 10 minutes. In a skillet, fry
almonds until golden brown. All lemon juice. Place asparagus on serving
dish and pour sauce on top. Serves 6.
EASTER LEFTOVER
CASSEROLE
~Shared by
Patricia, Charlevoix, MI
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked and cubed ham
1/2 cup cooked wide egg noodles
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a large
saucepan over low heat. Stir in the flour and heat until bubbly. Slowly
add the milk, stirring constantly, until mixture is thickened and
smooth.
Remove from heat and stir in the chicken, ham, noodles, celery, salt
and ground black pepper. Transfer this mixture to a 1 1/2 quart
casserole dish. Bake at 400 degs. for 15 minutes. Remove from oven,
sprinkle with the cheese and top with paprika, as desired. Return to
oven and bake for 5 to 10 minutes, or until cheese is bubbly.
ASPARAGUS FRITTATA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into
1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Method
1. Heat olive oil into a 10-inch oven-proof frying pan over medium high
heat. Add onions and salt and cook, stirring occasionally, until onions
are softened, about 3 minutes. Add asparagus, reduce heat to
medium-low, and cook, covered, until the asparagus are barely tender, 6
to 8 minutes. Pour in eggs and cook until almost set, but still runny
on top, about 2 minutes. While cooking, pre-heat oven broiler.
2. Sprinkle cheese over eggs and put in oven to broil until cheese is
melted and browned, about 3 to 4 minutes. Remove from oven with oven
mitts and slide frittata onto a serving plate. Cut into wedges.
Serves 4.
ASPARAGUS GUACAMOLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
I came up with a recipe for asparagus guacamole from the Taste of Home
website. I was a little skeptical going into this, but it’s really
good. Does it taste exactly like traditional guacamole? No, but it
doesn’t scream, “This is asparagus!” either. It’s fabulous to dip
veggies or tortilla chips in, and it’s lower in calories and fat than
traditional guacamole. If you’ve got an abundance of asparagus hanging
around right now, you might want to give this a try.
Ingredients
1 lb fresh asparagus that’s been trimmed and cut into one inch pieces
1/3 cup chopped onion
1 garlic clove
1/3 cup chopped seeded tomato (I didn’t seed)
2 tbs reduced-fat mayonnaise
1 tbs lemon juice
½ tsp salt
3/4 tsp minced fresh cilantro
¼ tsp chili powder
6 drops hot pepper sauce
Directions
In ½ inch of water, bring trimmed asparagus to a boil then reduce heat
and cook until fork tender (about 5-7 minutes).
Drain asparagus very well and place in food processor or blender with
the onion and garlic; blend until smooth.
In a separate bowl, combine remaining ingredients then add the
asparagus mixture and combine. Chill.
Serve with raw veggies or tortilla chips.
According to the Taste of Home website, this creamy dip has only 42
calories and 2 grams of fat per 1/3 cup serving.
SPRING VEGETABLE
PAPPARDELLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
This slow food winner uses spring veggies like English peas, fava beans
and asparagus, but can be done with edamame and broccoli, too.
Ingredients:
1 pound good quality pappardelle
1 cup English peas, shelled
1 cup fava beans, shelled
1 cup tender asparagus, chopped into half-inch sticks
1/2 cup heavy cream
1/4 cup extra virgin olive oil
2 cloves fresh garlic, sliced
Pinch dried chili
1 cup fresh grated Parmesan or Pecorino Romano cheese
10 mint leaves, freshly chopped
Salt and pepper to taste
Directions:
1. Bring a large pot of water to a strong boil. Add a generous amount
of salt and taste (it should taste a little like sea water). Add the
pappardelle and return to a boil. Add all the vegetables, return to a
boil again, and cook until the pasta is al dente.
2. While you are cooking the pasta and vegetables, heat up a sauté pan
to medium high heat and add the olive oil, garlic, and the chili.
3. Just as the garlic starts to brown add the cream and 3/4 of the
Parmesan cheese.
4. Strain your cooked pasta and vegetables, keeping a little of the
water to thin the sauce if needed. Tip the pasta and the vegetables
into the sauce.
5. Add the chopped mint and half the cheese. Add a glug of olive oil,
mix, and taste for salt and pepper.
6. Serve with the rest of the cheese sprinkled over the top.
Yield: Serves 6-8
STRAWBERRY RHUBARB
BARS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
These bars using fresh, seasonal ingredients are a great substitute for
processed cereal bars and your kids (and you) will love them.
Time Estimates
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients
Filling :
1 ½ cups fresh or frozen unsweetened rhubarb, cut into 1 inch pieces (I
had about 1 ¼ cups worth so I made up the difference with extra
strawberries)
1 ½ cups sliced fresh strawberries
1 tbsp lemon juice
½ cup sugar
2 tbsp cornstarch
Crust:
1 ½ cups all-purpose flour
1 ½ cups quick-cooking oats
1 cup firmly packed brown sugar
¾ cup butter softened (since this is from Land 0’ Lakes site they would
prefer you use their butter, but any butter will do)
½ tsp baking soda
¼ tsp salt
Note: the recipe site also has a drizzle for the top made of powdered
sugar and milk but I omitted it
Directions
1. Combine strawberries, rhubarb and lemon in a saucepan and cook on
medium heat for 8-10 minutes, stirring occasionally
2. Add sugar and cornstarch to fruit mixture, bring to boil, and allow
to boil a minute or two until sauce thickens
3. While the strawberry mixture is cooking, combine the crust
ingredients and mix with electric mixer until the mixture resembles
course crumbs; it will be very dry
4. Reserve 1 ½ cups of crust mixture and pat down the rest of the crust
mixture into a 9x13 pan that has been sprayed with non-stick or
greased.
5. Spread fruit mixture over bottom crust
6. Sprinkle the rest of crust mixture evenly over the top
7. Bake in a 350° oven for 30 - 35 minutes until golden brown
8. Cool completely (if you can wait that long; we couldn’t)
Source: Land 0’ Lakes
STRAWBERRY
CHEESECAKE BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Serving Size: 18 bars
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
4 large eggs
3/4 cup chopped walnuts
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup Smucker's® Seedless Strawberry Jam
Instructions
HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking
spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir
50 strokes with spoon. Stir in nuts, if desired. Spread into prepared
pan. Bake 20 minutes.
BEAT cream cheese until fluffy in large bowl. Gradually beat in
sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and
vanilla until smooth. Pour evenly over warm brownie.
STIR jam until smooth. Drop by teaspoonfuls over surface of filling.
With a knife, swirl jam gently through filling to create marble effect.
Bake additional 35 to 40 minutes or until top is lightly browned. Cool
1 hour. Loosely cover and chill in refrigerator for 2 hours or more.
Cut into bars.
KFC COLESLAW
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
10 Servings Size.
Prep Time: 15 mins
Total Time: 15 mins
Ingredients:
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice
Directions:
1. Cabbage and carrots must be finely diced. (I use fine shredder disc
on food processor).
2. Pour cabbage and carrot mixture into large bowl and stir in minced
onions.
3. Using regular blade on food processor process remaining ingredients
until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight
ROASTED ASPARAGUS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Roasting asparagus is quick and delicious.
Ingredients
2 pounds asparagus
1 tablespoon olive oil
¼ teaspoon salt
1/8 teaspoon ground black pepper
Cooking Instructions
Heat oven to 475 degrees F. Gently toss asparagus on sided cookie sheet
with oil, salt and pepper to combine. Roast about 20 minutes, or until
browned in some areas and fork-tender.
Preparation Time: About 3 minutes
Cooking Time: About 20 minutes
Ready In: About 25 minutes
Servings: 8
EASTER COLORED
MARSHMALLOW SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients:
1 4-serving size lemon gelatin
3/4 cups boiling water
1/2 cup pineapple juice more sugar to taste*
1/2 cup milk**
1/4 cup mayonnaise**
1 tablespoon lemon juice
1-1/2 cups crushed pineapple
3/4 cup diced bananas or peaches
1 cup cottage cheese***
1-1/4 cups colored baby marshmallows
Preparation:
Dissolve gelatin in boiling water; add pineapple juice and sugar. Cream
remaining ingredients and add to gelatin mixture. Use a square or
oblong pan and lay colored marshmallows on top.
*Gelatin is not sweet enough.
** Can substitute sour cream with mayonnaise and milk.
SPRINGTIME HAM AND
EGG BAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Spring for a brunch! No last-minute scrambling is needed with this easy
egg bake!
Prep Time 20
Minutes Total Time 1:25
Makes 8 servings
6 eggs
3/4 cup Gold Medal® all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon seasoned salt
1/2 teaspoon baking powder
1 container (8 ounces) sour cream
3/4 cup milk
2 cups cubed fully cooked ham (12 ounces)
1 cup chopped roma (plum) tomato, (3 medium)
2 cups shredded Cheddar, Monterey Jack and American cheese blend (8
ounces)
1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives
Additional roma (plum) tomato, thinly sliced, if desired
Additional chives, if desired
1. Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2
inches, with cooking spray.
2. Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream
and milk in large bowl with wire whisk until blended. Fold in ham,
chopped tomatoes, cheese and chives. Pour evenly into baking dish.
3. Bake uncovered 50 to 60 minutes or until mixture is set and top is
lightly browned. Let stand 5 minutes before cutting. Garnish with
tomato slices and chives.
Serve With:
Offer sides of steamed asparagus, fresh fruit and assorted rolls to
complement this egg bake.Purchasing
You can purchase precubed cooked ham in the refrigerated section of the
supermarket where ham is sold
Nutrition Information:
1 Serving (1 Serving) Calories 340 (Calories from Fat 200 ),Total Fat
22 g
(Saturated Fat 12 g,Cholesterol 230 mg;Sodium 1020 mg;Total
Carbohydrate 13 g
Dietary Fiber 1 g, Protein 24 g
Exchanges: 1 Starch; 1 Fat
BERRY CREAM TORTE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Fresh berries are the delicious topper for luscious layers of cake and
a filling of fluffy whipped topping and frosting.
Prep Time 25 Minutes
Total Tim 2:10
Makes: 16 servings
1 box Betty Crocker® Super Moist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1 container (8 oz) frozen whipped topping, thawed
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/4 cup seedless strawberry jam
1 tablespoon orange juice
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake
cake mix as directed on box for two 8- or 9-inch round cake pans, using
water, oil and eggs. Cool 10 minutes; remove from pans to cooling
racks. Cool completely, about 1 hour.
2. In large bowl, mix frosting and whipped topping until well blended.
To assemble cake, cut each layer in half horizontally. Place 1 layer
half on serving plate; spread with 1 cup of the frosting mixture.
Repeat 3 more times. Arrange berries on top of cake.
3. In small microwavable bowl, microwave jam uncovered on High about 20
seconds or until warm. Stir in orange juice; mix well with fork. Brush
over berries. Store in refrigerator.
Makes 16 servings
How-To
To split cake layers, insert toothpicks around side of cake layer to
mark middle point. Using toothpicks as a guide, cut through the layer
with a long, thin, sharp knife.
Or pull a piece of heavy sewing thread horizontally, back and forth,
through the layer.
Success
No cake dome to store the cake? Use plastic wrap, but first insert
toothpicks all over the cake to keep the wrap from sticking.
Nutrition Information:
1 Serving (1 Serving)
Calories 430 (Calories from Fat 170), Total Fat 19g
(Saturated Fat 6g, Trans Fat 3 1/2g), Cholesterol 0mg; Sodium
280mg; Total Carbohydrate 61g (Dietary Fiber 1g, Sugars
43g), Protein 3g
Exchanges: 1 Starch; 0 Fruit; 3 Other Carbohydrate; Skim Milk; 0
Low-Fat Milk; 0 Milk; 0 Vegetable;
0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices: 4;
CHOCOLATE-COVERED
EGGS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
These pretty little candies beat any store-bought variety hands down!
They take some effort, but the look of delight on the faces of those
who try them make every minute worth it.
24 Servings
Prep: 1 hour + chilling
Ingredients
1/4 cup butter, softened
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
3 cups plus 1 tablespoon confectioners' sugar, divided
3 to 4 drops yellow food coloring, optional
2 cups (12 ounces) white baking chips or semisweet chocolate chips
2 tablespoons shortening
Icing of your choice
Assorted decorating candies
Directions
In a large bowl, beat the butter, marshmallow creme and vanilla until
smooth. Gradually beat in 3 cups confectioners' sugar. Place 1/4 cup
creamed mixture in a bowl; add yellow food coloring if desired and mix
well. Shape into 24 small balls; cover and chill for 30 minutes. Wrap
plain mixture in plastic wrap; chill for 30 minutes.
Dust work surface with remaining confectioners' sugar. Divide plain
dough into 24 pieces. Wrap one piece of plain dough around each
yellow ball and form into an egg shape. Place on a waxed paper-lined
baking sheet; cover with plastic wrap. Freeze for 15 minutes or until
firm.
In a microwave, melt chips and shortening; stir until smooth. Dip eggs
in mixture; allow excess to drip off. Return eggs to waxed paper.
Refrigerate for 30 minutes or until set. Decorate with icing and
decorating candies as desired. Store in an airtight container in the
refrigerator. Yield: 2 dozen.
Nutrition Facts: 1 egg equals 180 calories, 7 g fat (4 g saturated
fat), 5 mg cholesterol, 22 mg sodium, 31 g carbohydrate, 1 g fiber, 1 g
protein. Diabetic Exchanges: 2 starch, 1 fat.
CITRUS PUNCH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
People always come back for seconds of this refreshing punch. It has
added the crowning touch to many of our holiday meals.
16 Servings
Prep/Total Time: 10 min.
Ingredients
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract, optional
8 cups cold water
2 liters lemon-lime soda, chilled
Directions
In two large pitchers or a large punch bowl, combine the first six
ingredients. Gently stir in soda. Serve in chilled glasses. Yield: 4
quarts.
Nutrition Facts: 1 serving (1 cup) equals 173 calories, trace fat
(trace saturated fat), 0 cholesterol, 16 mg sodium, 44 g carbohydrate,
trace fiber, 1 g protein.
Source: Taste of Home
HOP BUNNY CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Maggie, I make this every year for Easter with my Carrot Cake below*.
2 1/4 C. Baker's Angel Flake Coconut
Red Food Coloring
2 (9-inch) round cake layers
1 tub (8 oz.) Cool Whip
Assorted Candies for garnish
Cut one layer; arrange the other layer as shown below. Place the bow
tie at the bottom of your cake head and the ears at the top of the cake
head. Frost with Cool Whip. Tint 1/4 cup coconut pink with red food
coloring. Sprinkle on the inside of each ear. Sprinkle cake with
remaining coconut on the head and ears. Do not put coconut on the bow
tie. Decorate the Cool Whip covered bow tie with jelly beans and use
licorice as the whiskers and outline of the rabbit lip. Place some sort
of rounded soft round colorful candy for the eyes and nose. You may
place jelly beans on top or in the soft candy in the eyes, nose and
middle of the bow tie.
BEST CARROT CAKE EVER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1 Hr 30 Min
Cook Time: 1 Hr
Ready In: 2 Hrs 30 Min
Ingredients
6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts
Directions
1. In a medium bowl, combine grated carrots and brown sugar. Set aside
for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two
10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white
sugar, oil and vanilla. Stir in the pineapple. Combine the flour,
baking soda, salt and cinnamon, stir into the wet mixture until
absorbed. Finally stir in the carrot mixture and the walnuts. Pour
evenly into the prepared pans.
4. Bake for 45 to 50 minutes in the preheated oven, until cake tests
done with a toothpick. Cool for 10 minutes before removing from pan.
When completely cooled, frost with cream cheese frosting.
Nutritional Information
Amount Per Serving Calories: 410; Total Fat: 15.4g; Cholesterol:
53mg
*Only one I use, but I steam my carrots and add a little nutmeg and a
dash of cloves.
Source: AllRecipes
SIGNS OF SPRING
~Shared by Dorine
H., Newark, DE
Signs of Spring: Shad
© Dorine Houston, 2011, all rights reserved
Do not steal. Do not post elsewhere without express written permission
and full attribution.
Signs of spring include the first robin, the first crocus or snowdrop,
the first swelling announcing future leaves on a tree, and if you live
along one of the great river basins in the Middle Atlantic states of
the US, the first shad dinner of the year. Like the much larger salmon,
every spring, mature shad swim upriver to spawn in the very upper river
reaches where they were born.
Shad are born in summer in the upper reaches, often in New York State,
of rivers that flow into the Delaware and Chesapeake Bays. When autumn
chills the waters, they swim downstream, through the bays, into the
Atlantic Ocean and on south, often as far as Florida, to live in warmer
ocean waters until maturity. Spring comes and they know, like the
salmon, to swim north to cooler waters, into the bays and upriver to
lay their own eggs or fertilize the females’ eggs and then return to
the bay and ocean in autumn.
Shad swimming upstream are strong from the fight against the current.
The females’ bodies are engorged with roe. Hard swimming work has made
their flesh flavorful. Shad returning after a lazy summer and swimming
easily with the current are flabby and much less flavorful, so diners
in Maryland, Delaware, Pennsylvania, New Jersey and New York only eat
shad for several wonderful weeks in late winter and early spring, the
general climate and warming of the oceans affecting the exact dates.
It had snowed yet again, only five inches this time, but still, it was
definitely winter. I stopped at Captain’s Catch, my favorite fish
vendor, to see what looked good for dinner. A beautiful sea trout filet
caught my eye; I asked for it. While Jack was wrapping it, I wandered
past the assortment of crabmeat-stuffed offerings. A sign caught my
eye! Shad! “Wild caught shad,” the sign read. “$2.99/lb. whole and as
is, including roe.”
“Are the shad running already?”
“Still too early. These are from Florida. It’s why they’re so small.”
For a household of one, small can be a very good thing.
I peered through the glass at the shad displayed enticingly on the ice.
Clear eyes. Red gills. I pointed out one and asked to smell it. Clean,
of ocean. My finger run along the scales found no slime. Beautifully
fresh.
“How much edible fish do you think I’ll get out of this guy after
filleting?”
“Maybe half a pound.”
Good for a household of one. No need to apologize fir its being a small
shad from Florida.
“I’ll take it.”
“Do you want it filleted?”
“That’s why you got the special training!”
We tell a story about the shad around here. On the fifth day of
creation, God said, “Let the waters teem with living creatures.” Late
in the day, he still had a huge bucket full of tiny bones, difficult
bones with extra hooks in them that He hadn’t used in the other fish.
He made one more fish, called it “shad”, and threw the whole bucket if
bones at it quite randomly. When man began to catch and eat shad, the
flesh was rich and delicious during the spring weeks of swimming
upstream, and the roe delectable, but the bones made it immensely
difficult to eat. Vendors who want happy customers during the shad run
actually get special training to filet shad. Any home cook can learn to
take the bones easily out of whole whiting or trout or bass, but shad
is another matter altogether.
Do not expect to get back two neat fillets when the job is done.
It is necessary to cut away an entire barricade of tiny, hooked bones
along each side, so you end up with four small pieces, not two larger
ones.
Another story tells how the shad saved Washington’s army at Valley
Forge after the infamous winter of defeat, starvation and bitter cold.
You may well say that the shad saved the entire war and gave us our
independence. In the autumn of 1777, Washington’s troops had been
defeated repeatedly, forced down from Boston to New York to New Jersey
and finally across the Delaware River into Pennsylvania. The British
had taken Philadelphia, and the Continental troops had marched wearily
westward along the Schuylkill River to make camp in the tiny village of
Valley Forge. The government of the Colony of Pennsylvania, forced to
decamp from Philadelphia, the erstwhile capital, fled westward to
Harrisburg, making a new capital for Pennsylvania. The British Redcoats
and their Hessian lackeys seemed undefeatable.
The troops settled in Valley Forge. The heroic General Von Steuben came
to train them in European warfare and with them and George Washington,
suffered the brutality of one of the most bitterly cold winters in
memory. The patriotic citizens of Valley Forge shared all they had with
the troops, and citizens and army starved alike as winter progressed
and stores were emptied. One day as spring was barely whispering among
bare trees, citizens and soldiers alike sprang to life. The Schuylkill
River was teeming with a silver roil! The shad had returned! Men and
boys, heedless of the cold, rushed into the river to catch all the shad
they could, if not with nets, with their bare hands. That night,
citizen and soldier alike slept with a contentedly sated stomach. By
the time the shad were gone north, the first crops and wild edibles
were peeking out of the ground. The Continental Army and the good
people of Valley Forge were saved. The Continental troops were
fortified to start the march that, the next winter, led to the great
defeat when George Washington crossed the Delaware River, end
eventually to Yorktown.
Traditionally, the people of Philadelphia and environs cooked shad and
its roe on oak planks in front of open fires. Not much open fire
cooking is done nowadays. Shad has oily flesh (and is therefore a good
source of omega-3 fatty acids, so important to heart health as well as
vitamin D) so is not good for frying, just as you do not fry salmon,
bluefish, mackerel and the like. Shad is best baked or broiled. Its
natural accompaniment is asparagus, “Jersey grass”, another sign of
spring.
I had a fine dinner last night!
Starter:
Herbed orzo soup
Main dish:
Baked shad
Baked asparagus with lemon butter
Dessert:
Fresh blood orange
Wine:
Monte Clavijo Viura 2009 (Rioja white, mellow and with a long finish)
Herewith the recipes:
Herbed Orzo Soup
For each diner, bring about 1 1/2 cups your favorite broth (I used
homemade beef) to the boil. Stir in about 3/4 cup orzo per person. Add
a pinch of salt (unless using commercially produced broth, which is
probably already too salty). Cook 12 minutes or to desired doneness,
according to package directions.
Chop several different fresh soft herbs, including flat-leaf parsley,
basil, tarragon, summer savory and the like (avoid the hard ones such
as thyme and rosemary).
Remove soup from heat and stir in a tablespoon or two (to taste) per
person of freshly grated locatelli or pecorino romano cheese. Stir in
the herbs and serve,
Baked Shad
Brush a jelly roll pan or other low-sided baking dish with plenty of
melted unsalted butter. Lay out the shad filets, skin side down, on one
side of the pan. Halve a lemon horizontally for each whole shad used
and squeeze the juice over the shad. Use a spoon to scoop the flesh on
as well. Drizzle generously with melted unsalted butter.
Wash the asparagus in at least three changes of water to remove sand
and insects. Take each stalk and break off the bottom at its natural
breaking point. Arrange asparagus in a single layer on the other side
of the pan with the fish. Brush generously with melted unsalted butter.
Bake in preheated 350 F oven for about 3-5 minutes, or until the fish
flakes easily but is not overcooked. Late in the season, when the fish
are larger, it may require another minute or two. If the asparagus
requires another minute to become crisp-tender, remove the fish to a
plate and continue baking the asparagus.
Microwave one generous pat of butter per person for about 45 seconds,
or until a little more than half the butter has melted and the rest is
solid but soft. Use a deep, wide bowl or cup. Vigorously whisk in the
juice of 1/2 lemon per person while actually squeezing the juice into
the butter to encourage better emulsification.
Arrange the shad filets and asparagus spears on a platter and drizzle
the asparagus generously with the lemon butter; any left over goes over
the shad. Garnish with radish roses, carrot curls and scallion brushes.
Serve immediately.
ENGLISH PEA SALAD
~Shared by Mary S.,
Nashville, TN
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
2 T. onion, chopped finely
1/4 teaspoon black pepper
2 cups small English peas, drained
1 cup sliced carrots, rinsed and drained
1/2 cup shredded cheddar cheese
1 hard boiled egg, chopped
In large bowl, combine mayonnaise, relish, onion and pepper. Add peas
and carrot. Mix well to combine, then stir in cheese and egg. Cover and
refrigerate at least 1 hour.
Serves 6.
SPRING SALAD
~Shared by Mary S.,
Nashville, TN
3 cups washed baby spinach leaves
3 cups washed and torn salad greens
1 cup sliced strawberries
2 kiwi fruit, peeled and sliced
1/4 cup sliced almonds
1/4 cup sliced mushrooms
1/4 cup snow pea pods
1/4 cup mandarin orange slices.
1 medium red onion, thinly sliced
Dressing:
1/4 cup orange juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon poppy seeds
Salt
Pepper
2 tablespoons olive oil
Toss together the spinach leaves, salad greens and other salad
ingredients in a large bowl. for dressing, combine the orange juice,
honey, mustard, poppy seeds and salt and pepper to taste in a small
bowl until well mixed. Slowly drizzle in the olive oil, whisking
constantly until the dressing is mixed. Toss the dressing with the
salad or serve on the side.
BOURBON PECAN
SMASHED SWEET POTATOES
~Shared by Mary S.,
Nashville, TN
3 medium sweet potatoes, peeled and cut into chunks
3 tablespoons butter, cut into small pieces
1/2 cup chopped pecans, a couple of handfuls
3 tablespoons brown sugar
2 ounces bourbon
1/2 cup orange juice
1/4 to 1/2 teaspoon freshly grated nutmeg
Salt and pepper
Bring a medium pot of water to a boil. Add sweet potatoes and cook 12
to 15 minutes until very tender. Drain sweet potatoes in a colander.
Return pan to medium heat. Add butter to the pan. When butter melts,
add nuts and toast for 2 minutes. Add sugar and let it bubble. Add
bourbon and cook out alcohol, 1 minute. Add orange juice and the cooked
sweet potatoes. Smash with a masher and season the sweet potatoes with
nutmeg, salt and pepper.
Yield: 6 Servings
GINGERED CARROTS
~Shared by Mary S.,
Nashville, TN
2 pounds baby carrots
1 cup orange juice
1/4 cup butter (1/2 stick)
2 tablespoons sugar
1-1/2 tablespoons fresh, peeled, grated ginger
Salt and pepper
2 tablespoons chopped fresh parsley
Place carrots, juice, butter, sugar and ginger in skillet over
medium-high heat. Bring to boil. Cover and cook 3 minutes. Uncover and
simmer about 10 minutes or until liquid glazes the carrots. Season with
salt and pepper to taste. Sprinkle with chopped parsley before serving.
Makes 8 servings
BAKED HONEY HAM
~Shared by Mary S.,
Nashville, TN
2 cup honey
2 cup brown sugar - (packed)
1/3 cup cider vinegar
2 tsp ground nutmeg
2 tsp ground cinnamon
2 tsp ground cloves
1 bone-in cooked ham - (5 to 6 lbs) or a boneless ham - (3 to 4 lbs)
Combine honey, brown sugar, vinegar, nutmeg, cinnamon and cloves. Bake
bone-in ham at 350 degrees 1 hour to heat through, basting with honey
sauce occasionally. Place in broiler to glaze top.
To cook boneless ham, slice halfway through at 1/4-inch intervals, then
tie with string. Place in roasting pan. Heat honey sauce and pour over
ham to marinate 24 hours before baking. Then bake at 350 degrees 1 hour
or until heated through. Glaze top under broiler, if desired.
This recipe yields 10 to 12 servings.
PINA COLADA DESSERT
SQUARES
~Shared by Mary S.,
Nashville, TN
CRUST:
1 cup flour
1/4 cup firmly packed brown sugar
1/2 cup butter
3/4 cup flaked coconut
1/2 cup sliced almonds
FILLING:
8 ounces cream cheese, softened
1 cup whipping cream
2/3 cup milk
3 ounces instant coconut cream pudding mix
8 ounces crushed pineapple, undrained
2 tablespoons rum
Heat oven to 350ºF. Lightly spoon flour into measuring cup; level off.
In medium bowl combine flour and brown sugar, mixing well. With fork,
cut in butter until mixture resembles coarse crumbs.
Stir in coconut and almonds. Sprinkle evenly in ungreased 13x9 inch pan.
Bake at 350ºF for 18-22 minutes or until golden brown, stirring twice.
Reserve 1/2 cup crumbs for topping. With fork, press remaining crumbs
evenly in bottom of pan.
Cool 20 minutes or until completely cooled. In large bowl, beat cream
cheese until smooth.
Gradually beat in whipping cream. Add milk and pudding mix; beat at
high speed for about 2 minutes or until slightly thickened.
Stir in pineapple and rum.
Pour over cooled crust; spread evenly.
Sprinkle with reserved crumbs. cover; refrigerate at least 6 hours or
until serving time. Cut into squares.
15 Servings.
FRESH MINT AND
GINGER LEMONADE
~Shared by Treva, NC
1/3 cup Honey
1/2 cup packed chopped fresh mint leaves
1/3 cup chopped fresh ginger
2 cups boiling water
1/2 cup fresh lemon juice
1 & 1/2 cups cold water ice cubes ice cubes
fresh mint leaves
lemon slice
Combine chopped mint, ginger and honey in medium bowl; add boiling
water and allow to steep for 30-40 minutes; strain into 4-cup glass
measuring cup, pressing on solids to extract liquid; add lemon juice
and enough cold water to measure 4 cups total. Fill glasses with ice
cubes; add lemonade; garnish with mint leaves and fresh lemon slices.
STRAWBERRY-ALMOND
SPRING SALAD
~Shared by Treva, NC
3 cups fresh spring mix or baby spinach
1/2 cup sliced fresh strawberries
2 tsp. orange zest
1/4 cup sliced roasted almonds
1 tbs. cider vinegar
1 tbs. honey
1 & 1/2 tsp. sugar
Combine spinach, berries, zest and nuts in large bowl. Make dressing by
blending vinegar, honey and sugar, drizzle over salad. Serve
immediately.
Yields 4 servings
FRESH AS SPRING
ASPARAGUS SOUP
~Shared by Treva, NC
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup chicken broth
1 tbs. butter
2 tbs. flour
3/4 tsp. salt Ground pepper to taste
1 & 1/2 cups chicken broth
1 cup fat free milk
1/2 cup plain yogurt
2 tsp. lemon juice
1/2 cup grated Parmesan cheese (optional)
1. Cut asparagus into large pieces and cook in saucepan with onion and
½ cup chicken broth. Bring to a boil, reduce heat and simmer 'til
tender. Keep pan for step 3.
2. Place mixture in blender and puree 'til smooth, set aside.
3. In same saucepan, melt butter under medium/low heat. Stir in flour,
salt and pepper. Cook 2 minutes, taking care not to brown flour. Whisk
in remaining broth and increase heat to medium. Stir until mixture
comes to boil.
4. Add asparagus mixture and milk to saucepan. Whisk in yogurt, then
lemon. Stir until fully heated. Serve and garnish with cheese.
4 servings
THE WEDGE
~Shared by Treva, NC
Forget iceberg; the traditional Wedge salad is better with Romaine
lettuce and a healthier ranch-style dressing.
4 servings
Active Time: 15 minutes
Total Time: 15 minutes
2 heart of romaine, quartered lengthwise and cores removed
1/4 cup chopped fresh chives
2 slices cooked bacon, crumbled
2 ounces crumbled blue cheese
1/2 cup Buttermilk Ranch Dressing, (recipe follows)
1. Place 2 romaine quarters on each of 4 salad plates. Sprinkle with
chives, bacon and blue cheese. Drizzle with Buttermilk Ranch Dressing.
Nutrition
Per serving : 111 Calories; 8 g Fat; 3 g Sat; 2 g Mono; 17 mg
Cholesterol; 5 g Carbohydrates; 6 g Protein; 1 g Fiber; 481 mg Sodium;
97 mg Potassium
Exchanges: 1 vegetable, 1/2 high-fat meat
Buttermilk Ranch
Dressing
Great for salads and for just plain dipping.
1 cup
Active Time: 5 minutes
Total Time: 5 minutes
1/2 cup buttermilk
1/4 cup reduced-fat mayonnaise
2 tablespoons champagne, or white-wine vinegar
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh herbs, such as chives, tarragon, basil or dill
1. Whisk buttermilk, mayonnaise, champagne (or white-wine) vinegar,
garlic, salt and pepper in a small bowl until smooth. Stir in herbs.
Nutrition Per tablespoon : 16 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 1
mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 103 mg
Sodium; 17 mg Potassium
Exchanges: Free Food
Source: EatingWell
http://www.eatingwell.com/recipes/the_wedge.html
ASPARAGUS AND TOMATO
SALAD
~Shared by Treva, NC
Preparation time: 10 min
Cooking time: 5 min
2 shallots, minced
1 & 1/2 lb asparagus, tough ends trimmed
3/4 lb tomatoes, peeled, seeded and chopped
1/2 cup seasoned croutons
2 tbsp olive oil
1 & 1/2 tbsp red wine vinegar
Place asparagus spears in a large steamer basket over boiling water.
Cover saucepan and steam 5-6 minutes or until asparagus is bright green
and tender. Rinse asparagus under cold water. Drain thoroughly and
transfer to a serving bowl. Add tomatoes and shallots and set aside.
Combine remaining ingredients, except croutons, in a jar with a
tight-fitting lid. Season with salt and pepper to taste. Shake
vigorously. Pour vinaigrette over asparagus and tomatoes and toss.
Serve at room temperature or chilled with croutons.
Servings: 4
SPRING VEGETABLE
COUSCOUS
~Shared by Treva, NC
Try this easy, Middle Eastern variation on Pasta Prima Vera when it's
warm outside and there's a cool breeze. Spring Vegetable Couscous won't
let you down. It's great by itself or as a refreshing side dish.
Serves: 6
Cooking Time: 10 min
1/4 cup (1/2 stick) butter
1 medium-sized zucchini, diced
1 large carrot, diced
1 medium-sized yellow bell pepper, diced
1 small onion, diced
1 (10-ounce) package frozen peas, thawed
2 & 1/4 cups water
1 & 1/4 teaspoons salt
1/4 teaspoon black pepper
1 (10-ounce) package couscous
1. In a large skillet, melt butter over medium heat. Add zucchini,
carrot, bell pepper, and onion, and saute for 5 minutes, or until
crisp-tender.
2. Add peas, water, salt, and black pepper; bring to a boil. Remove
from heat and add couscous; mix well. Cover and allow to sit for 5
minutes, or until liquid is absorbed. Fluff lightly with a fork, and
serve.
I like to call this "leftover couscous," because I dice and add
whatever cooked vegetables I have on hand.
CHOPPED
MEDITERRANEAN SALAD
~Shared by Treva, NC
Crunchy romaine lettuce with seasoned tomatoes, garbanzo beans, ripe
olives and feta cheese for a colorful chopped salad.
Hands On: 15
Total: 15
Makes: 4 servings (2 cups each)
1 pkg (9 oz each) romaine lettuce, coarsely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and
Oregano, drained
1 can (15 oz each) garbanzo beans, drained, rinsed
1 can (3.8 oz each) sliced ripe olives, drained
2/3 cup crumbled feta cheese
1/2 cup chopped red onion
2 tablespoons red wine vinegar
1. Place all ingredients in large bowl. Toss together.
Nutritional Information: 4 servings (2 cups each) Calories 234; Total
Fat 11 g (Saturated Fat 4 g); Cholesterol 22 mg; Sodium 884 mg;
Carbohydrate 27 g; (Dietary Fiber 6 g, Sugars 4 g); Protein 9 g
Percent Daily Values*: Vitamin A 118%; Vitamin C 44%; Calcium 19%; Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet.
CHICKEN PENNE
PRIMAVERA
~Shared by Treva, NC
"Prima Vera" means spring in Italian, making this dish the perfect
choice for ringing in the new season! Try this creamy, colorful pasta
when you're looking for something a little unique.
Prep Time: 10 min.
Cook Time: 20 min.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup milk
1/4 cup grated Parmesan cheese
3 cups cut-up vegetables *
1 & 1/2 cups medium tube-shaped pasta (ziti), cooked and drained
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in
Water, drained
1. Heat the soup, milk, cheese and vegetables in a 3-quart saucepan
over medium heat to a boil. Reduce the heat to low. Cover and
cook until the vegetables are tender-crisp, stirring occasionally.
2. Stir in the pasta and chicken and cook until the mixture is hot and
bubbling.
*Use a combination of broccoli flowerets, sliced mushrooms and green or
red pepper strips.
Source: Campbell's Kitchen
MAKEOVER PINEAPPLE
CASSEROLE
~Shared by Treva,
NC
When Sandy Moyer of Gilbertsville, Pennsylvania asked Light & Tasty
to trim down her favorite site dish, we happily obliged. Boasting 106
fewer calories and almost 60% less fat, Makeover Pineapple Casserole is
a smart addition to any Easter lineup. Try it yourself and see how
quickly it becomes a spring staple in your home.
8 Servings
Prep: 15 min.
Bake: 35 min.
Ingredients
1 can (20 ounces) unsweetened crushed pineapple
1/3 cup butter, softened
1/2 cup sugar
2 eggs
2 egg whites
2 tablespoons all-purpose flour
5 slices white bread, cubed
Directions
Drain pineapple, reserving 1 cup juice; set pineapple and juice aside.
In a large bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Beat in egg whites. Stir in flour,
then reserved pineapple and juice. Gently fold in bread cubes.
Spoon into a 2-qt. baking dish coated with cooking spray. Bake,
uncovered, at 350° for 35-40 minutes or until top is lightly golden.
Serve warm. Yield: 8 servings.
Nutrition Facts: 1/2 cup equals 229 calories, 9 g fat (5 g saturated
fat), 74 mg cholesterol, 191 mg sodium, 33 g carbohydrate, 1 g fiber, 4
g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.
Source: Light & Tasty, Taste of Home
SPRING VEGETABLE
QUICHE
~Shared by Treva, NC
“Brown rice makes up the crust for this different but very healthy,
nutritious and totally delicious main dish," says Sandi Tuttle of
Hayward, Wisconsin. "And it tastes just as great reheated the next day.”
6 Servings
Prep: 15 min.
Bake: 45 min. + standing
7 egg whites, divided
2 cups cooked brown rice
1 tablespoon all-purpose flour
1 cup fat-free evaporated milk
1 egg
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup chopped fresh asparagus
1/2 cup fresh or frozen corn, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup finely chopped carrot
1/4 cup finely chopped red onion
2 tablespoons minced fresh parsley
3/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
In a small bowl, whisk 1 egg white. Add rice; stir until blended. Press
onto the bottom and up the sides of a 9-in. deep-dish pie plate coated
with cooking spray.
In a large bowl, whisk flour and milk until smooth. Whisk in egg and
remaining egg whites. Stir in the mozzarella cheese, asparagus, corn,
mushrooms, carrot, onion, parsley, basil, salt and oregano. Pour into
crust; sprinkle with Parmesan cheese.
Bake at 375° for 45-50 minutes or until a knife inserted near the
center comes out clean. Let stand for 10 minutes before cutting.
Yield: 6 servings.
Nutrition Facts: 1 piece equals 225 calories, 5 g fat (3 g saturated
fat), 49 mg cholesterol, 538 mg sodium, 28 g carbohydrate, 3 g fiber,
17 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1
vegetable.
SPRINGTIME VEGGIE
SOUP
~Shared by Treva, NC
2 tablespoons vegetable oil
2 scallions, trimmed and sliced
2 cloves garlic, thinly sliced
2 small turnips, peeled and diced
2 new potatoes, scrubbed and diced
2 carrots, diced
1 spring fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley
6 cups vegetable stock or chicken stock
1/2 pound asparagus, trimmed and cut into 1 inch pieces
1 cup peas, fresh or frozen
1 bunch (6 ounces) watercress, leaves only
2 tablespoons tarragon vinegar
Salt and pepper
In medium saucepan, heat oil over medium-high heat. Add scallions,
garlic, turnips, potatoes, and carrots. Cover and cook until vegetables
are starting to soften, about 5 minutes. Stir in thyme, parsley, and
stock and bring to a boil. Reduce heat and simmer 15 minutes. Add
asparagus and peas and cook another 5 minutes. Puree half the soup with
watercress and return it to remainder of soup. Stir in tarragon
vinegar, taste for salt and pepper, and serve.
BERRY TOSSED SALAD
~Shared by Treva, NC
8 Servings
Prep/Total Time: 30 min.
1 package (10 ounces) ready-to-serve salad greens
1 cup sliced fresh strawberries
1 kiwifruit, peeled and sliced
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons slivered almonds
CREAMY RASPBERRY DRESSING:
1/2 cup mayonnaise
2 tablespoons plus 2 teaspoons sugar
1 tablespoon raspberry vinegar
1 tablespoon milk
2 & 1/2 teaspoons poppy seeds
2 & 1/2 teaspoons seedless raspberry jam
In a large salad bowl, combine the greens, strawberries, kiwi, onion,
feta cheese and almonds. In a small bowl, whisk the dressing
ingredients. Drizzle desired amount over salad and toss to coat. Serve
immediately. Refrigerate any leftover dressing.
Nutrition Facts: 1 serving (1 cup) equals 167 calories, 13 g fat (2 g
saturated fat), 7 mg cholesterol, 120 mg sodium, 11 g carbohydrate, 2 g
fiber, 2 g protein.
Source: Taste of Home August/September 2007, p35
ASPARAGUS TOPPED
WITH CREAMY TARRAGON
SAUCE
~Shared by Treva, NC
This sauce is like a luscious, creamy Bearnaise sauce without all the
calories and fat.
4 servings
Active Time: 15 minutes
Total Time: 15 minutes
2 bunches asparagus, tough ends trimmed
1/2 cup low-fat plain yogurt
6 tablespoons reduced-fat mayonnaise
4 teaspoons chopped fresh tarragon, or 1 teaspoon dried
1 tablespoon lemon juice
1 tablespoon water
2 teaspoons Dijon mustard
Salt & freshly ground pepper, to taste
1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus
in a steamer basket, cover and steam until tender-crisp, about 4
minutes.
2. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water,
mustard, salt and pepper in a small bowl. Drizzle the sauce over the
asparagus. Serve warm or cold.
Nutrition Per serving : 114 Calories; 7 g Fat; 1 g Sat; 2 g Mono; 8 mg
Cholesterol; 10 g Carbohydrates; 4 g Protein; 2 g Fiber; 350 mg Sodium;
336 mg Potassium; 1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 fat
Make Ahead Tip: Cover and refrigerate the sauce for up to 3 days.
Source: EatingWell
http://www.eatingwell.com/recipes/asparagus_topped_with_creamy_tarragon_sauce.html
5 CUP EASTER SALAD
~Shared by Treva, NC
1 C miniature marshmallows
1 C sour cream
1 C crushed pineapple
1 C coconut
1 C Mandarin oranges
Mix all ingredients together.
Chill overnight in refrigerator for best flavor.
HARD-COOKED EGGS
~Shared by Johnny, LA
Place eggs in saucepan and cover with cold water to at least one inch
above the eggs. Cover saucepan and bring to a rolling boil. Turn heat
on low and simmer 15 to 20 minutes. Immediately place eggs in cold
water and peel.
SOFT-COOKED EGGS
Place eggs in saucepan and cover with cold water to at least one inch
above the eggs. Cover saucepan and bring to a rolling boil. Remove from
heat and let stand 1 to 4 minutes, depending on individual taste. Cool
eggs for several seconds in cold water to make them easier to handle.
EGG BECHAMEL
6 hard-cooked eggs
1 tablespoon vinegar
1 teaspoon prepared mustard
1 tablespoon mayonnaise
1 tablespoon butter, softened Paprika
1 can (2 ounces) deviled ham
1/8 teaspoon turmeric
Cut eggs into halves lengthwise; remove yolks. Mash yolks; stir in
remaining ingredients. Fill egg whites with yolk mixture; arrange in
greased shallow baking dish.
Pour Bechamel Sauce (recipe below) over eggs; bake in 350° F. oven 15
minutes, or until heated thoroughly.
Sprinkle with paprika before serving. Yield: 6 servings.
Bechamel Sauce
1 1/2 tablespoons butter
2 tablespoons flour
1/8 teaspoon pepper
1/8 teaspoon paprika
1 bouillon cube dissolved in 1/2 cup hot water
6 tablespoons milk
5 bay leaves
1/2 cup grated American cheese
Melt butter; add flour, pepper, and paprika. Blend well.
Add bouillon and milk gradually, stirring constantly.
Cook over low heat until thick, about 5 minutes. Remove from heat; add
cheese and stir until cheese is melted.
LEMON MERINGUE PIE
~Shared by Johnny,
LA
Here's a delicious lemon meringue pie, made with fresh lemon juice,
eggs, and other ingredients. Use a homemade or purchased pie shell for
this pie.
Ingredients:
1 1/2 cups granulated sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
dash salt
1 1/2 cups hot water
3 egg yolks, slightly beaten
2 tablespoons butter
1 scant teaspoon grated lemon peel
1/3 cup fresh lemon juice
1 baked pie pastry, 9-inch
3 egg whites
1 teaspoon lemon juice, optional
6 tablespoons granulated sugar
Preparation:
In a medium saucepan, combine 1 1/2 cups sugar, the cornstarch, flour,
and salt; whisk to blend well. Gradually stir in hot water. Place over
medium heat and bring to a boil, stirring constantly. Reduce heat to
low; continue cooking, stirring, for 8 minutes. Stir about 1/3 cup of
the hot mixture into the slightly beaten egg yolks, then return to hot
mixture in saucepan. Bring to a boil, stirring constantly, and cook for
4 minutes longer. Add butter and lemon peel. Slowly stir in 1/3 cup
lemon juice. Pour into baked cooled pie shell.
Beat egg whites with 1 teaspoon lemon juice (if used) to soft peaks.
Gradually add the 6 tablespoons sugar, beating until stiff peaks are
formed and sugar has dissolved. Spread meringue over the hot filling,
covering completely. Bake at 350° for 12 to 15 minutes, until golden
brown. Cool pie completely before serving.
Source: Diana Rattray, About.com
ROYAL PINEAPPLE ICED
TEA
~Shared by Johnny,
LA
2 quarts cold water
15 orange pekoe tea bags
4 fresh mint sprig
1/3 cup sugar
3 lemons, juiced
1/3 cup pineapple juice
Garnish
pineapple wedges
Bring 1 quart of cold water to a boil in a saucepan. Remove from heat;
let water sit briefly, no more than 1 minute to cool slightly (this is
to prevent bitter tea) and add tea bags.
Let tea steep 5-15 minutes, or to desired strength.
Remove and discard tea bags then pour tea into a pitcher containing 4
mint springs, sugar and 1 quart cold water.
Stir to dissolve sugar.
Cool mixture.
Remove mint before chilling for several hours or overnight. Stir in
Pineapple juice.
Serve over ice in tall glasses.
Garnish each glass with a pineapple wedge.
HAM SALAD
~Shared by Johnny,
LA
2 cups chopped smoked or baked ham - diced as finely as you like
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 boiled eggs, peeled and chopped
1 teaspoon spicy brown mustard (May not use this, may use regular)
pepper to taste (I usually don’t add salt because the ham is salty, but
add it if you like!)
Chop up ham with a knife or food processor (however fine you want it to
be). Place ham, mayonnaise, relish, mustard, and pepper in a bowl. Stir
with spoon until well blended. Gently stir in chopped eggs. Serve on
sandwiches, rolls, or crackers.
Makes about three cups ham salad.
STEAMBOAT WAREHOUSE
LOUISIANA PECAN PIE
~Shared by Johnny,
LA
1 cup light corn syrup
1/2 cup granulated white sugar
1/2 cup light brown sugar
3 eggs, lightly beaten
3 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
1/8 teaspoon salt
1 1/4 cups pecan halves
1 9" deep pie crust, unbaked
Steps
Preheat oven to 350 degrees.
Combine first eight ingredients until fully incorporated.
Mix in the pecan halves.
Pour the combined ingredients into an unbaked pie crust.
Bake for 50 - 55 minutes in 350 degree oven until the pie is set.
Don't worry, the pecan halves will float to the surface.
Remove from oven and allow the pie to cool to room temperature.
Refrigerate overnight.
Slice the pie into eight pieces.
Heat in a microwave for 20 - 30 seconds. Serve with a scoop of
Blue Bell Vanilla Ice Cream.
Enjoy!
Source: Steamboat Warehouse, Jason Huguet, Chef-Owner
DIVINE COLE SLAW
~Shared by Johnny,
LA
12 cups shredded lettuce
1 1/2 cups mayonnaise
1/2 sour cream
2 T. red wine vinegar
1 T. celery seed
2 T. sugar
1 tsp. garlic
1 tsp. Cajun seasonings (optional)
Mix all thoroughly and refrigerate until needed. Adjust seasonings and
mayo depending on your taste.
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SAUTEED MUSHROOMS
~Shared by
Patricia, Charlevoix, MI
Time for a Morel mushroom hunt.
3 tablespoons butter
1 pound fresh mushrooms
Salt and pepper to taste
Melt butter in skillet; add mushrooms and toss until coated. Cover and
cook over low heat until tender - about 10 minutes, turn occasionally.
Season to taste. 4-servings.
Per serving - Calories-131, sodium-120mg, cholesterol-31mg, fat-12mg.
STRAWBERRY PRETZEL
SALAD
~Shared by Maggie,
TX
Bobby Deen’s Lighter Strawberry Pretzel Salad has 358 Fewer Calories
and 24g Less Fat.
Prep Time: 20 min
Cook Time: 10 min
Difficulty: Easy
Yield: 12 servings
Ingredients:
1 1/2 cups unsalted crushed pretzels (about 15 pretzel rods)
4 tablespoons melted butter
2 tablespoons applesauce
1/4 cup plus 2 tablespoons sugar
1 (8-ounce) package reduced-fat cream cheese
3/4 cup sugar
1 cup reduced-fat nondairy whipped topping
2 cups boiling water
2 (0.30-ounce) packages sugar-free strawberry gelatin
2 cups cold water
1 cup fresh sliced strawberries
1 (8-ounce) can crushed pineapple, drained
Directions
Preheat oven to 400 degrees. Spray a 9 x 13-inch baking pan with
nonstick spray.
Combine the pretzels, melted butter, applesauce, and 2 tablespoons
sugar in a medium bowl until blended. Press the mixture into the pan.
Bake until just set, 5 - 7 minutes. Transfer to wire rack to cool
completely, about 20 minutes.
Meanwhile, beat the cream cheese and the remaining 1/4 cup of sugar in
a large bowl with a hand mixer on medium speed until smooth. Fold in
the whipped topping. Spread the filling over the cooled crust.
Refrigerate until well chilled, 30-40 minutes.
Pour the boiling water over the gelatin in a medium bowl, stirring
until the gelatin dissolves completely, 1 - 2 minutes. Stir in the cold
water until blended. Add the strawberries and crushed pineapple,
stirring to combine well. Pour the gelatin mixture over the cream
cheese mixture. Refrigerate until set, 3 - 4 hours.
200 Cal (10% from Fat, 1% from Protein, 89% from Carb); 1 g Protein; 7
g Tot Fat; 4 g Sat Fat; 1 g Mono Fat; 128 g Carb; 1 g Fiber; 22 g
Sugar; 15 mg Calcium; 0 mg Iron; 180 mg Sodium; 15 mg Cholesterol
Bobby’s Tip:
An easy way to crush the pretzels is to place them in a food storage
bag and crush them lightly with a rolling pin (or baseball bat) until
the pretzels are finely crushed.
Source: Bobby Deen
LEMON STEAMED SPINACH
~Shared by
Patricia, Charlevoix, MI
Juice of 1/2 lemon
2 bunches of fresh spinach, washed & trimmed.
In a wok or heavy skillet, warm lemon juice. Add spinach, cover and
cook 3-5 minutes, or just until spinach begins to wilt. Serve at once -
4 servings.
Per 1/2 cup serving: Total calories-21, protein-2g, carbs-3g,
cholesterol-0mg, fat-trace, sodium-47mg.
SPRING VEGETABLE
PILAF
~Shared by Mary S.,
Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped yellow onion
- 1 teaspoon dried savory or fines herbes
- 1 cup 3/4-inch pieces fresh asparagus spears (use thin spears
for best results)
- 1/2 cup diced red bell pepper
- 1/2 cup frozen green peas, thawed
- 1 teaspoon fresh or jarred minced garlic
- 3 cups cooked brown rice (or 1-1/2 cups brown rice plus 1-1/2
cups wild rice)
- Scant 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Coat a large nonstick skillet with the olive oil and preheat over
medium heat. Add the onion and savory or fines herbes, cover, and cook
for a couple of minutes or until the onions start to soften.
Add the asparagus and bell pepper and cook for another minute or two,
or until the vegetables are crisp-tender. Add the peas and garlic, and
cook for another few seconds or until the garlic begins to turn color
and smell fragrant.
Add the rice, salt, and pepper to the skillet and toss over medium heat
for a minute or two to heat through. Serve hot.
Nutritional Information Per Serving (1/7 of recipe): Calories: 129,
Carbohydrate: 23 g, Cholesterol: 0 mg, Fat: 2.8 g, Saturated Fat: 0.4
g, Fiber: 2.8 g, Protein: 3.6 g, Sodium: 149 mg, Calcium: 18 mg
Diabetic Exchanges: 1-1/2 Bread/Starch, 1/2 Fat, 1/2 Vegetable
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
STRAWBERRY PUDDING
~Shared by
Patricia, Charlevoix, MI
2 envelopes unflavored gelatin
1/2 cup apple-black cherry juice
1 cup skim milk, scalded
2 tablespoons granulated sugar
1 teaspoon almond extract
6 cups strawberries
In a blender or food processor, sprinkle gelatin with juice. Let stand
2-3 minutes or until gelatin begins to gel. Heat milk just to boiling
(do not boil); pour into blender. Add sugar and extract. Process 2-3
minutes. Add 3 cups berries and puree. Add 2 more cups. Process with
2-3 on/off motion to slice berries.
Pour into individual parfait glasses or 9 inch French pie plate. Slice
remaining cup of berries. Arrange over top. Chill until firm. 9
servings.
Note: Plain apple juice can be substituted.
Per serving: Calories-62, protein-3g, carbs-13g, cholesterol-trace,
fat-trace, sodium-17mg
Click
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SUGAR SNAP SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (3/4 cup each)
INGREDIENTS
- 3 cups sugar snap peas (8 ounces), trimmed
- 2 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 bunch scallions, trimmed and thinly sliced on the diagonal
- 1/2 large red bell pepper, cut into 1-1/2-inch-long slivers
DIRECTIONS
Cook peas in lightly salted boiling water in a medium saucepan until
tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions,
bell pepper and the peas; toss to coat. Serve within 1 hour.
Nutritional Information Per Serving (3/4 cup each): Calories: 104, Fat:
7 g, Cholesterol: 0 mg, Carbohydrate: 9 g, Protein: 2 g, Fiber: 3 g,
Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
APRICOT-ALMOND BARS
WITH CHOCOLATE
~Shared by Mary S.,
Nashville, TN
Yield: 24 bars
INGREDIENTS
- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces) or semisweet
chocolate chips, divided
- 1/4 cup sliced almonds
DIRECTIONS
Preheat oven to 350 degrees F. Coat a 7-by-11-inch baking pan with
cooking spray.
Combine 1/2 cup dried apricots and water in a small saucepan; bring to
a simmer over medium heat. Cover and cook for 2 minutes. Remove from
heat and set aside to cool. Coarsely chop the remaining 1/2 cup
apricots.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Puree the cooked apricots and any remaining cooking liquid in a food
processor. Add egg, egg white, oil, honey and vanilla; process until
smooth. Add the flour mixture, 1/2 cup chocolate and the chopped
apricots; pulse just until combined. Scrape the batter into the
prepared pan, spreading evenly. Sprinkle with almonds.
Bake the bars until lightly browned and a toothpick inserted in the
center comes out clean. Let them cool in the pan on a wire rack.
Melt the remaining 1/4 cup chocolate in a double boiler over barely
simmering water or in the microwave on Medium for 30 to 60 seconds.
Spoon the chocolate into a ziplock bag, cut off the tip of one corner
and drizzle the melted chocolate over the cooled bars. Let stand for
about 10 minutes before cutting into the bars.
Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg, Carbohydrate: 12 g, Protein:
2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
ITALIAN-STYLE
GRILLED CHICKEN BREASTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup plain low-fat yogurt
- 1 tablespoon tomato paste
- 2 green onions, coarsely chopped
- 2 cloves garlic, quartered
- 1 piece (1-inch) peeled ginger root, coarsely chopped (or 1
teaspoon ground ginger)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 chicken breasts (bone-in)
- 2 tablespoons chopped fresh coriander or parsley
DIRECTIONS
Preheat barbecue grill or oven to 350 degrees F.
In a food processor, combine yogurt, tomato paste, green onions,
garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until
smooth.
Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and
refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator
30 minutes before cooking.
Place chicken skin-side down on greased grill over medium-high heat;
cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15
minutes longer until golden and juices run clear. (Or place chicken on
rack set on baking sheet; roast, basting after 30 minutes with
marinade, for 50 to 55 minutes or until juices run clear.) Serve
garnished with chopped coriander.
Nutritional Information Per Serving (1 piece of chicken): Calories:
133, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g, Protein: 24 g, Sodium:
300 mg, Cholesterol: 59 mg Diabetic Exchanges: 1/4 Low-Fat Milk, 3 Very
Lean Meat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
LEMON-ALMOND BISCOTTI
~Shared by Mary S.,
Nashville, TN
Yield: Makes about 3 dozen
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 3/4 cup granulated sugar (or Splenda for Baking)
- 1 tablespoon baking powder
- 2 tablespoons finely grated lemon zest
- 3/4 cup coarsely chopped almonds
- 2 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
DIRECTIONS
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper
or spray with nonstick cooking spray.
In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon
zest and almonds. Make a well in the center.
In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour
into well and mix until a soft, sticky dough forms.
Divide dough in half. Shape into two rolls about 10 inches long. Place
about 2 inches apart on prepared cookie sheet. Bake in preheated oven
for 20 minutes.
Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick.
Return to sheet and bake for 10 minutes. Turn slices over and bake for
10 minutes more. Immediately transfer to wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 78,
Carbohydrate: 10 g, Fiber: 1 g, Protein: 2 g, Fat: 4 g, Sodium: 24 mg,
Cholesterol: 12 mg Diabetic Exchanges: 1/2 Starch, 1/2 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
COLORFUL COLESLAW
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 medium carrot shredded with a potato peeler, or 1/2 cup
precut matchstick carrots
Dressing Ingredients:
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil or canola oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well.
Pour the dressing over the salad and toss again. Serve immediately or
cover and chill until ready to serve.
Nutritional Information Per Serving (per 2/3-cup serving): Calories:
52, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 3.6 g, Saturated Fat:
0.5 g, Fiber: 1.2 g, Protein: 0.8 g, Sodium: 187 mg, Calcium: 25 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
Click
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POACHED SALMON WITH CUCUMBER SAUCE
~Shared by
Patricia, Charlevoix, MI
2 cups water
2 teaspoons salt
1 tablespoon lemon juice
2 fresh Salmon steaks
Unpared cucumber
1/2 cup dairy sour cream
1 teaspoon minced parsley
1/4 teaspoon grated onion
1/2 teaspoon lemon juice
1/4 teaspoon salt
Dash pepper
In a skillet, heat water, with 2 teaspoons salt and 1 tablespoon lemon
juice to boiling. Add salmon and simmer 12 minutes. Remove steaks with
slotted spoon and chill.
Meanwhile, prepare cucumber sauce. Shred enough cucumber to measure 1/4
cup - do not drain. Add sour cream, parsley, onion, lemon juice, salt
and pepper. Blend well and chill. Arrange salmon on lettuce, serve with
lemon wedges and cucumber sauce.
PEAR CUSTARD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 ripe pear, peeled, cored, and cut into 1-inch pieces (1 cup)
- 1/2 cup fat-free milk
- Sugar substitute equivalent to 1/2 teaspoon sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon walnut pieces
DIRECTIONS
Preheat oven to 350 degrees F.
Place pear pieces in 2 ramekins or small oven-proof bowls about 3x1-3/4
inches deep. Mix fat-free milk, sugar substitute, vanilla extract, and
egg together and pour on top of pears.
Sprinkle walnuts on top and bake 30 minutes or until custard is firm.
Remove from oven, allow to cool a few minutes, and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 135,
Fat: 5 g, Cholesterol: 108 mg, Sodium: 64 mg, Carbohydrate: 17 g,
Dietary Fiber: 2 g, Sugars: 13 g, Protein: 6 g
Diabetic Exchanges: 1 Carbohydrate, 1 Fat
Source: Mix 'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
http://www.amazon.com/exec/obidos/ASIN/1580401716/atozreci-20
SPRING RHUBARB
COBBLER
~Shared by
Patricia, Charlevoix, MI
1/3 cup sugar
Dash ground cinnamon
1 1/2 cups fresh rhubarb cut in 1/2 inch pieces
1/2 cup water
Few drops of red coloring (optional)
2 teaspoons butter
Biscuit topper
In small saucepan, combine sugar and cinnamon. Add rhubarb, water and
food coloring. Cook and stir until mixture boils, cook 2 minutes
more. Stir in butter. Pour sauce into 2 cup baking dish or 2 individual
casseroles. Spoon biscuit topper over hot sauce and bake at 400 degs
for 25-30 minutes. Serve with light cream.
Biscuit topper:
1/3 cup flour, all purpose, sifted
2 tablespoons sugar
1/2 teaspoon baking powder
Dash of salt.
1 1/2 tablespoons butter
2 tablespoons milk
2 tablespoons chopped pecans
1/4 teaspoon shredded orange peel
Sift together flour, sugar, baking powder and dash of salt. Cut in
butter, then stir in milk, pecans, and orange peel. Push from spoon
into two dollops on top hot fruit.
AVOCADO SALAD WITH
HEIRLOOM TOMATOES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients
1 half avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (Fleur de sel if you can get it)
Method
Arrange slices of avocado and tomato on a plate. Sprinkle with chives,
lemon juice, and coarse salt.
Serves one.
EGG & BACON
CASSEROLE FOR TWO
~Shared by Maggie,
TX
I am sharing this as I found it and it sounds delicious. However (and
you knew I'd have one!) I feel shredded cheddar tossed in the layering
would make this perfect!
Cook Time: 50 minutes
Total Time: 50 minutes
Ingredients:
4 to 6 slices bacon, diced
3 slices bread, lightly buttered
3 eggs, slightly beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground paprika
Preparation:
Cook bacon until browned. Cut bread into smaller pieces. In a lightly
buttered deep casserole (1-quart size), make layers of bread pieces and
bacon. Whisk together the eggs, milk, salt, mustard, and paprika; pour
over bread and bacon. Bake at 350° for about 40 minutes, or until puffy
and a knife inserted in center comes out clean.
Serves 2.
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SPRING RADISH TART
Adapted from Cuisine at Home.
Crust:
1 cup all-purpose flour
1 Tablespoon powdered sugar
1/4 teaspoon table salt
4 ounce cold cream cheese, cubed
3-4 Tablespoons ice water
1 egg white, lightly beaten (for brushing)
Filling:
3 eggs
2 egg yolks
2/3 cup heavy cream
1 teaspoon kosher salt
3/4 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 cup chopped fresh chives
1 cup thinly sliced red radishes (5 oz)
Preheat oven to 400 F. Coat a 9" rectangular, round or square
tart pan with removable bottom with nonstick spray.
For the crust combine flour, powdered sugar and table salt in food
processor. Add cream cheese and ice water; pulse to form a ball
around the blade. This dough is forgiving so don't worry about
overmixing. Remove dough, cover in plastic wrap and chill
30 minutes. (Dough can be made a day ahead.)
Press dough into prepared pan. Freeze crust 15 minutes.
Line crust with foil; fill with pie weights like dry beans or
rice. Bake tart on a baking sheet 25 minutes. Remove pie
weights and foil. Dock crust by piercing with a fork, and bake 15
minutes more. Brush crust with egg white and return to oven for 2
minutes (this seals the holes from docking and keeps crust crisp).
For the filling, whisk together eggs, egg yolks, heavy cream, kosher
salt, curry powder and coriander in a bowl.
Pour filling into hot crust so it begins to cook immediately instead of
soaking into the crust. Scatter radish slices over top.
Transfer tart to oven and bake until filling is set, 20-25
minutes. Let tart rest 10 minutes, remove from pan and serve warm
or at room temperature (warm is best).
Source: Noble Pig
http://noblepig.com/2011/04/04/spring-radish-tart.aspx
FRESH GREEN BEAN
CASSEROLE
By relying on a slimmed-down white sauce, this favorite holiday side
dish keeps fat and sodium in check.
SERVINGS 10 (1/2 cup each)
CARB. PER SERVING 14 g
PREP 30 minutes
BAKE 25 minutes
OVEN 375°F
1 1/2 pounds fresh green beans, trimmed
2 tablespoons butter or margarine
3 tablespoons flour
1 tablespoon dry ranch salad dressing mix
1/4 teaspoon ground white pepper
1 1/2 cups fat-free milk
Nonstick cooking spray
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cups sliced fresh mushrooms
1 cup soft whole wheat or white bread crumbs (1 1/3 slices bread)
1. Preheat oven to 375°F. In a saucepan, cook green beans, covered, in
a small amount of boiling water 10 to 15 minutes or until crisp-tender;
drain and set aside.
2. Meanwhile, for white sauce: In a medium saucepan, melt butter. Stir
in flour, dry dressing mix, and white pepper until combined. Stir in
milk. Cook and stir over medium heat until thickened and bubbly; remove
from heat.
3. Coat an unheated medium nonstick skillet with nonstick cooking
spray. Preheat over medium heat. Add onion and garlic; cook 2 to 3
minutes or until tender. Remove half of the onion mixture; set aside.
4. Add mushrooms to skillet and cook about 5 minutes or until tender.
In a 1 1/2-quart casserole, combine mushroom mixture, beans, and white
sauce.
5. In a small bowl, stir together reserved onion mixture and bread
crumbs. Sprinkle bread crumb mixture over bean mixture in casserole.
Bake, uncovered, 25 to 30 minutes or until heated through.
PER SERVING: 107 cal., 3 g total fat (1 g sat. fat), 7 mg chol., 148 mg
sodium, 14 g carb., 3 g fiber, 4 g pro.
Exchanges: 1.5 vegetable, 0.5 carb., 0.5 fat. Carb choices: 1.
COCA-COLA HAM WITH
MUSTARD CRUST
10-½ pound servings or 20 ¼-pound servings.
5 lb fully cooked ham shank or butt (the butt is tastier) you can use
boneless, but they are not nearly as flavorful as bone in, buy a spiral
cut ham, if you don’t like to carve the bone-in hams, the spiral cut is
much easier to carve.
1 liter bottle of Coca-Cola
1 ½ teaspoons Dijon Mustard
¼ cup brown sugar
1 ¼ cup Bread Crumbs
Preheat oven to 350°F.
The Coca-Cola caramelizes on the ham and is delicious, but you will
want to use a nonstick roasting pan or, carefully cover a stick pan
with foil, or use a disposable aluminum roasting pan with a cookie
sheet underneath to support it. (I hate to be such a cooking tramp and
use the disposable pans, so I try to use them again and again (use them
in the bbq grill to catch drips, etc.)
Place ham in a deep roasting pan and pour about 1 liter of the Coke
(reserve about 2 tablespoons) over and around the ham.
Bake for 15 minutes per pound, (75 minutes) basting often with the
Coke.
Remove the ham from the pan, cool slightly and remove the skin. (your
hound dog loves this part)
Meanwhile, combine the 2 tablespoons Coke with the mustard. Rub the
mustard into the top and sides of the ham. Rub in the brown sugar.
Press the bread crumbs onto the surface.
Place the ham back into the roasting pan, but this time using a rack,
and bake for 35-40 more minutes, until the crust is golden.
Source: Mardi Burden, Tucson, Arizona, Cuisine Classique Cooking School
http://www.sharpknives.com/cuisine_classique_classes/bite_me_web/bite_me_index.htm
GERMAN CHOCOLATE PIE
While I haven't tried yet, you could probably use reduced fat milk,
cream cheese and whipped cream products and sugar-free sweetener to
lighten this up some. I believe the German chocolate will still drive
the flavor to the top for you.
Ingredients:
1 (4 oz.) pkg. German sweet chocolate
1/3 cup milk
2 Tbsp. sugar
1 (3 oz.) pkg. cream cheese
1 (8 oz.) container Cool Whip, thawed
1 (9 inch) pie crust
Directions:
Heat chocolate and 2 Tbsp. of the milk in saucepan over low heat,
stirring until chocolate is melted. Beat sugar into cream cheese; add
remaining milk and chocolate mixture and beat until smooth. Fold in
whipped topping, blending well. Spoon into crust. Freeze until firm.
Garnish with chocolate curls, if desired. Remove from freezer one hour
before serving.
12-HOUR SALAD
8 cups torn salad greens
1-1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 package (10 ounces) frozen peas, thawed
1 cup mayonnaise
1 cup (8 ounces) sour cream
3 tablespoons sugar
1 cup (4 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
In a bowl, combine the mayonnaise, sour cream and sugar. Spread over
vegetables that have been layered in a clear serving dish in order
listed. Sprinkle with cheese and bacon. Cover and refrigerate overnight.
Yield: 12 servings.
SPRING VEGETABLE
RISOTTO
1 tsp lemon juice
1 tbs unsalted butter
3/4 cup grated Parmesan cheese
3 large carrots, cut into 1/4" pieces
3/4 cup white wine
1 cup arborio rice
2 cloves garlic, minced
1/4 tsp pepper
1/2 tsp salt
4 leeks, cleaned, thinly sliced
1 tbs + 1 tsp olive oil
3 1/2 cups low sodium chicken broth
1/2 pound sugar snap peas, trimmed, cut into 1/2" pieces
Cook peas in boiling water until crisp tender. Drain and rinse with
cold water, set aside. Pour broth into a saucepan and bring to a
simmer, reduce heat and keep broth warm.
Heat 1 tbs oil in a saucepan. Add leeks, salt and pepper and cook 6
min. or until softened. Stir in garlic and cook 1 min.
Add remaining oil to saucepan. Stir in rice and cook 1 min. Add wine to
saucepan and stir until almost evaporated. Stir in warm broth, 1/2 cup
at a time. Stir frequently until liquid is absorbed before adding the
next 1/2 cup. When 10 min. cook time remains, stir in carrots.
Add peas to saucepan and cook until heated through. Remove from heat
and stir in cheese, butter and lemon juice, then serve.
MAKES 4 SERVINGS
COBB SALAD
Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is
said to have invented this salad in the 1930s as a late-night snack for
himself. No wonder it has remained an American classic. With the crunch
of the iceberg and onions, the soft richness of the avocado, the
saltiness of the bacon, the sweetness of the tomato, and the bite of
the blue cheese, this salad has it all! And it is beautiful to boot.
Yield: 4 servings
Ingredients
2 1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
1 head iceberg lettuce, chopped (4 cups)
2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
1 large ripe avocado, halved, pitted, peeled, and cubed
4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
4 small spring onions or scallions, white part only, trimmed, peeled,
and cut into thin rounds
Yogurt and Lemon Dressing (recipe follows)
Coarse, freshly ground black pepper
Preparation
1. In a large, dry skillet, brown the bacon over moderate heat until
crisp and golden, about 5 minutes. With a slotted spoon, transfer the
bacon to several layers of paper towels to absorb the fat. Blot the top
of the bacon with several layers of paper towels to absorb any
additional fat. Set aside.
2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes,
avocado, cheese, and spring onions. Toss with just enough dressing to
lightly and evenly coat the ingredients. Season generously with pepper,
and serve.
Yogurt and Lemon Dressing
Yield: About 3/4 cup
Ingredients
1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest
salt or fine sea salt
Equipment: A small jar with a lid
Preparation
In the jar, combine the yogurt, lemon juice, and salt. Cover with the
lid and shake to blend. Taste for seasoning. The dressing can be used
immediately. (Store the dressing in the refrigerator for up to 1 week.
Shake to blend again before using.)
Source: Salad as a Meal: Healthy Main-Dish Salads for Every Season by
Patricia Wells
http://www.amazon.com/exec/obidos/ASIN/006123883X/atozreci-20
PASSOVER LEMON
CHEESECAKE
Almonds and matzo cake meal make a wonderfully textured crust for this
refreshing, citrusy cheesecake. After Passover, instead of pulling out
the graham crackers again, experiment with other cookie crusts such as
one made with shortbread.
Yield: Makes 8 to 10 servings
Active Time: 30 min
Total Time: 5 hr
Ingredients
For crust:
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
For filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Equipment: a 9-inch springform pan
Garnish: julienned lemon zest
Preparation
Make crust:
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and salt in a food processor
until finely ground. Transfer to a bowl and stir in butter until
combined well. Press onto bottom and 1 inch up side of springform pan.
Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool
crust completely in pan on a rack.
Make filling and bake cheesecake:
Reduce oven temperature to 300°F.
Beat together cream cheese and sugar in a bowl with an electric mixer
at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and
add eggs 1 at a time, mixing until incorporated. Mix in zest and
vanilla.
Put springform pan in a shallow baking pan and pour filling into cooled
crust. Bake until filling is set 1 1/2 inches from edge but center is
wobbly, 45 to 50 minutes (filling will continue to set as it cools).
Transfer cake in pan to a rack and immediately run a knife around edge,
then remove side of pan. Cool completely, 2 to 3 hours.
Cooks' note:
Cheesecake can be made 2 days ahead and chilled, loosely covered.
Source: Gourmet, April 2008
BUFFET WILD RICE
Rev up wild rice with the exciting flavors of orange and mint and the
crunch of green onions and snow peas.
SERVINGS 6 to 8
CARB. PER SERVING 50 g
PREP 30 minutes
COOK 45 minutes
2 14-ounce cans chicken or vegetable broth
3/4 cup uncooked wild rice, rinsed and drained
1/3 cup regular barley
1 cup fresh snow pea pods, cut into thirds
1 cup golden raisins
6 green onions, sliced (3/4 cup)
2 teaspoons finely shredded orange peel
1/2 cup orange juice
1/4 cup snipped fresh mint
2 tablespoons olive oil
1/2 teaspoon curry powder
1. In a large saucepan, bring broth to boiling; stir in wild rice and
barley. Return to boiling; reduce heat. Simmer, covered, about 40
minutes or until rice and barley are tender. Drain off liquid. Return
rice and barley to saucepan.
2. Stir in pea pods, golden raisins, green onions, orange peel, orange
juice, mint, olive oil, and curry powder. Cook and stir over medium
heat until heated through. Serve warm or at room temperature.
PER SERVING: 271 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 562 mg
sodium, 50 g carb., 6 g fiber, 7 g pro.
FIRST-OF-THE-SEASON
LETTUCE SALAD WITH
HERB VINAIGRETTE AND GOAT CHEESE
TOASTS
This recipe was featured on Today Food, MSNBC by Chefs Clark Frasier
and Mark Gaier, owners of Arrows Restaurant
in Ogunquit, Maine.
Ingredients
Vinaigrette:
1/2 cup coarsely chopped chives
1/2 cup flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup olive oil
1/4 cup champagne vinegar
1 shallot, peeled
1 tablespoon whole-grain mustard
2 teaspoons kosher salt
10 whole black peppercorns
Creamy Goat Cheese Toasts:
12 (1/4 inch) slices sourdough baguette
2 tablespoons olive oil
2 ounces mild fresh goat cheese
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
6 ounces first-of-the-season lettuce (about 1 medium head), washed and
dried
Preparation
It is always exciting to see the first lettuces of spring poking their
heads out of the ground. Our gardeners usually have a fit because we
want to pick them so young, but who can stand to wait? You can also use
field greens such as arugula, mizuna, and tatsoi, and herbs such as
tarragon or parsley for more texture and flavor.
Vinaigrette:
Combine all the vinaigrette ingredients in the jar of a blender and
process until smooth. The vinaigrette will keep covered in the
refrigerator for up to 2 days.
Creamy Goat Cheese Toasts:
1. Preheat the oven to 325 degrees.
2. Toss the bread slices in a bowl with the olive oil. Transfer to a
baking sheet and bake until very light golden brown, about 8 minutes.
Remove from the oven and set aside to cool.
3. Put the goat cheese in a bowl and break it up with a spoon. Stir in
the lemon juice salt, and pepper, then gradually work in the cream. The
goat cheese mixture can be made a day ahead and kept well covered in
the refrigerator.
4. Using a butter knife, spread the goat cheese on the toasts.
Serving
To Serve:
6 ounces first-of-the-season lettuce (about 1 medium head), washed and
dried. Using your hands, gently toss the lettuce with enough
vinaigrette to nicely coat the greens, but do not drown them. Arrange
the lettuce on 6 chilled plates. Garnish with the goat cheese toasts
and serve at once.
Source: Today Food, MSNBC
http://today.msnbc.msn.com/id/9122942/ns/today-food/
BUTTER PECAN ICE
CREAM LOAF
I swear... I've never eaten a dessert containing Borden's Sweetened
Condensed Milk that I didn't love. That stuff rocks. This recipe is
amazing and I know you will enjoy it. Take care to use heavy duty foil
(for strength) and let it lap over the sides some. This will
facilitate removing the dessert from the pan.
Serving Size: 8 to 10
Prep Time: 15 Minutes
Cook Time: 360 Minutes
Ingredients
1 cup graham cracker crumbs
1/4 cup ground pecans
7 tablespoons butter
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
1 cup chopped pecans, toasted*
1 teaspoon maple extract
1/2 cup Smucker's® Caramel Flavored Topping
1/4 cup pecan halves
Instructions
LINE 9x5-inch loaf pan with foil, extending over edges of pan. Combine
cracker crumbs, ground pecans and 4 tablespoons melted butter in small
bowl. Press firmly into bottom and halfway up sides of prepared pan.
WHIP heavy cream to stiff peaks in large bowl. Stir sweetened condensed
milk, 1 cup chopped pecans, maple extract and 3 tablespoons melted
butter in another large bowl until blended. Fold in whipped cream. Pour
into prepared pan. Cover.
FREEZE 6 hours or until firm. Invert onto serving plate. Remove foil.
Spoon caramel topping over loaf. Garnish with remaining 1/4 cup pecan
halves. Slice into servings.
*To toast nuts: Place nuts in dry nonstick skillet. Cook over medium
heat, shaking pan until nuts are lightly browned. To avoid over
browning remove from pan immediately.
Source: Eagle Brand, of course!
http://www.eaglebrand.com/recipes/details/?RecipeId=5416
SCALLOPED EGGS AND
BACON
This is a great use for hard-boiled eggs. Eggs are baked with bacon and
a flavorful homemade sauce. Can use reduced fat potato chips, cheese
and milk. Turkey bacon works great, too.
Cook Time: 30 minutes
Total Time: 30 minutes
Ingredients:
1/4 cup chopped onion
2 tablespoon butter
2 tablespoon flour
1 1/2 cups milk
1 cup shredded cheddar cheese
6 hard-boiled eggs, sliced
1 1/2 cups crushed potato chips
12 slices bacon, crisply fried and crumbled
Preparation:
Cook onion in butter until transparent. Blend in flour, add milk and
cheese, and cook, stirring until cheese is melted and mixture in
slightly thickened. Put a layer of egg slices in bottom of 7x11 inch
glass baking dish. Pour half the cheese mixture over eggs, then half
the chips, then half the bacon. Repeat layers. Bake for 30 minutes at
350°. This dish may be made one day ahead and refrigerated overnight.
If made ahead, let the casserole stand at room temperature for 15
minutes before baking.
Serves 4.
Source: Diana Rattray, About.com Guide
PEAS IN CHEDDAR
CREAM SAUCE
3 Servings
Prep/Total Time: 15 min.
Ingredients
1/4 cup thinly sliced green onions
1 tablespoon butter
1 teaspoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 can (5 ounces) evaporated milk
1/4 cup shredded cheddar cheese
1/4 cup cubed process cheese (Velveeta)
1-1/2 cups fresh or frozen peas, thawed
Directions
In a small saucepan, saute onions in butter until tender. Stir in the
flour, salt and pepper. Gradually stir in milk until blended. Bring to
a boil; cook and stir for 1-2 minutes or until thickened. Stir in
cheeses until melted. Add peas; heat through. Yield: 3 servings.
Nutrition Facts: 2/3 cup equals 254 calories, 14 g fat (10 g saturated
fat), 47 mg cholesterol, 567 mg sodium, 18 g carbohydrate, 4 g fiber,
13 g protein.
Source: Taste of Home
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A
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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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