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A
to Z
Recipes
April
13,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. The
weather is spectacular. We even brought out the light blankets last
night! Angela is away so I think Trey and I will make a big pot of
spicy-hot chili tonight. Yum!
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.
(There are no recent donations
to announce.)
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'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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“Lent is the road, Jesus is the
destination.”
~ Joel J. Miller
http://joeljmiller.com/
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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How Big is a Trillion?
This is for
everyone but especially
for Americans. ALL Americans.
For people who can visualize one million dollars, the comparison made
on CNN should give you an idea about a trillion - "if you start
spending a million dollars every single day since Jesus was born, you
still wouldn't have spent a trillion dollars".
Another mathematician puts it like this: "1 million seconds is about
11.5 days, 1 billion seconds is about 32 years while a trillion seconds
is equal to 32,000 years".
Now if the above comparisons weren't really helpful, check another
illustration that compares the built of an average human being against
a stack of $100 currency notes bundles.
A bundle of $100 notes is equivalent to $10,000 and that can easily fit
in your pocket. 1 million dollars will probably fit inside a standard
shopping bag while a billion dollars would occupy a small room of your
house.
With this background in mind, 1 trillion (1,000,000,000,000) is 1000
times bigger than 1 billion and would therefore take up an entire
football field.
(An interesting bit of trivia: If one were to count the national Debt
at the rate of one dollar per second, he or she would have to use a
mechanical counter to click off the digits. Why? Because, if he or she
counted in the usual way, saying "one, two, three, …" etc., there would
be numbers whose names are so large, that it would take more than a
second of clock time to pronounce them. For example: "Nine hundred and
ninety nine billion, nine hundred and ninety nine million, nine hundred
and ninety nine thousand, nine hundred and ninety nine," takes about 8
seconds to pronounce.)
Dear
God ... save us from ourselves.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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SAFELY TRANSPORT A FROSTED CAKE
The cake doesn't fit in the cake carrier and covering it with plastic
wrap would have smudged the frosting.
THE FIX: Top toothpicks with mini marshmallows and insert them into the
cake before covering with plastic wrap. The buffered toothpicks keep
the plastic away from the frosting with out poking through... this tip
really does work, I have tried it.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Mother's
Day Recipes"
As the name implies, this month's
theme topic is recipes good enough for Mother on her special day. The
most
popular home-cooked meal is
breakfast or brunch, of course. Breakfast and brunch recipes would be
ideal! The busiest day of year in the
restaurant business? Mother's Day!
So how about a copy-cat recipe of your favorite restaurant meal?
However you choose, this should be an easy theme and one in which
everyone can participate. Our recipes will be posted on Mother's Day.
How perfect is that? Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Mother's Day Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the second Sunday of May. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Mother's
Day Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Mother's Day
Recipes" has a deadline of April 30, 2011,
and will be posted on May 8, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Mother's
Day Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Talking Dog for Sale
~Shared by Lucy
Wellhausen, Kirtland,
OH
Owner of Ohio
Honey Company
http://www.ohiohoney.com
This guy sees a sign in front of a house, "Talking Dog for Sale." He
rings the bell and the owner tells him the dog is in the back yard. The
guy goes into the back yard and sees a mutt sitting there. "You talk?"
he asks.
"Yep," the mutt replies.
"So, what's your story?" The mutt looks up and says "Well, I discovered
this gift pretty young and I wanted to help the government, so I told
the CIA about my gift, and in no time they had me jetting from country
to country, sitting in rooms with spies and world leader, cause no one
figured a dog would be eavesdropping. I was one of their most valuable
spies eight years running. The jetting around really tired me out, and
I knew I wasn't getting any younger and I wanted to settle down. So I
signed up for a job at the airport to do some undercover security work,
mostly wandering near suspicious characters and listening in. I
uncovered some incredible dealings there and was awarded a batch of
medals. Had a wife, a mess of puppies, and now I'm just retired."
The guy is amazed. He goes back in and asks the owner what he wants for
the dog.
The owner says "Ten dollars."
The guy says he'll buy him but asks the owner, "This dog is amazing.
Why on earth are you selling him?"
The owner replies, "Because he's such a liar".
Census Taker
~Shared by Jim E.,
WA
A census taker in a rural area went up to a farmhouse and
knocked. When a woman came to the door, he asked her how many
children she had and their ages.
She said, "Les' see now, there's the twins, Sally and Billy, they're
thirty-two. And the twins, Seth & Beth, they're twenty-six. And the
twins, Penny and Jenny, they're twenty-four."
"Hold on!" said the census taker, "Did you get twins EVERY time?"
The woman answered, "Heck no, there were hundreds of times we didn't
get nothin."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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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
submitter?
Search A to Z Recipes Site and Newsletters:
FRENCH ONION SOUP
~Shared by Larry
J., Spring Hill, TN
Break out the soup spoons.
INGREDIENTS:
4 Tablespoons butter
2 Tablespoons oil
7 cups onion, thinly sliced
1 teaspoon salt
3 Tablespoons flour
2 quarts or 6 (10-3/4-ounce) cans chicken, beef, or chicken and beef
stock combined
Salt and pepper to taste
TO PREPARE:
In a heavy 4- 5-quart saucepan or soup kettle, melt butter with oil
over moderate heat. Stir in the onions and salt. Cook
uncovered over low heat, stirring occasionally for 20 to 30 minutes, or
until the onions are a rich golden brown. Sprinkle flour over the
onions and cook, stirring for 2 to 3 minutes. Remove the pan from
the heat.
In a saucepan, bring the stock to a simmer, then stir the hot stock
into the onions. Return the soup to low heat and simmer,
partially covered, for another 30 to 40 minutes, occasionally skimming
off the fat. Taste for seasoning. Add salt and pepper if
needed. Serve with croutons.
SERVES: 6 - 8
Source: "River Road Recipes II...A Second Helping" by The Junior League
of Baton Rouge
http://www.amazon.com/exec/obidos/ASIN/0961302658/atozreci-20
RANGER COOKIES
~Shared by Mary H.,
Montreal, Canada
1/2 cup butter or margarine
1/2 cup each: white and brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup instant oats
1/2 cup shredded unsweetened coconut
Preheat oven to 350 degrees F. Cream butter and sugars together;
add egg and vanilla, beating well. Add remaining ingredients and
mix well. Drop batter by rounded teaspoons onto ungreased or
foil-lined baking sheet. Cook for 10 - 12 minutes. Cookies
should be slightly soft and brown on the bottom. Cool for 1
minute; remove from pan.
Makes about 24 cookies.
BANANA COFFEE CAKE
WITH CINNAMON PECAN
TOPPING
~Shared by Barb C.,
Chula Vista, CA
8 oz. cream cheese, softened
1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
1 C. mashed ripe bananas
1 t. vanilla extract
2 1/4 C. flour
1 1/2 t. baking powder
1/2 t. baking soda
Cinnamon Pecan Topping
1 C. chopped pecans
2 T. sugar
1 t. ground cinnamon
Beat cream cheese, butter & sugar. Add eggs one @ a time, beating
well after each. Add vanilla & bananas. Combine flour, baking
powder & baking soda; gradually add to the creamed mixture.
Combine topping ingredients; add half to the batter. Transfer to a
greased 9x13 baking pan. Sprinkle with the remaining topping. Bake at
350 for 25-30 minutes or until a toothpick inserted in the center comes
out clean. Cool on a wire rack.
Source: Michelle Lee
FLUFFY KEY LIME PIE
~Shared by Brenda,
AL
I made this the other day so thought I'd share it. I got it from Taste
of Home web site.
1 (3-oz) pkg sugar free lime jell0
1/4 cup boiling water
2 (6-oz) cartons of key lime pie yogurt
8 oz lite cool whip,thawed
1 reduced fat graham cracker pie crust
In a large bowl dissolve jello in hot water. Whisk in yogurt. Fold in
cool whip.Pour into crust and chill for at least 3 hours or longer.
Makes 8 servings
Note: I made the pie using raspberry jello and raspberry yogurt and it
is good too.
LAMB SHANK SOUP WITH
DINNER MENU
RECIPES
~Shared by Dorine
H., Newark, DE
Dinner for a Cold Winter’s Night: Lamb Shank Soup
"Purple yams!" proclaimed a sign in Newark Farmers' Market. A couple of
summers ago I read about them as a superfood in Dr. Daphne Miller's
book, "The Jungle Diet". I've never seen them before. Must try them!
Over at a butcher’s stall, lamb shanks were on sale. They ought to fit
together in a tasty meal. At home from the market, I came up with the
following soup, to be preceded by a warm vegetable platter
course.
Have a nice red wine with the meal. I used Ropiteau vin du pays d'Oc
pinot noir 2009. I finished with beautiful, juicy clementines and a cup
of expresso.
Menu:
Purple yam and Brussels sprouts vegetable plate
Lamb shank soup
Crusty whole grain bread
Clementines
Expresso
Lamb Shank Soup
6 oz./200g dry great northern beans,
soaked
overnight*
2 T./30ml olive oil
1 lamb shank
1 large yellow onion, sliced thickly
8-10 cloves garlic, chopped
2 extra large, ft carrots, diced
2”/5cm from the leafy end of a bunch of celery, thinly sliced
1 large (white) turnip, diced
1 cup/225ml dry red wine
Water to cover contents of pot
In a cheesecloth packet:
8-10 whole black peppercorns
2”/5cm length of rosemary
½ tsp./3ml whole cumin seeds, lightly crushed in mortar end pestle
1 whole coriander seeds
1 tsp./5ml Greek oregano
1 lb./450g savoy spinach, coarsely chopped
2 tsp./10ml sumac (sold in Middle Eastern markets)
Generous handful fresh mint, chiffonade
1 lemon, halved horizontally
*or speed-soaked in the microwave, or cooked an extra hour
Dry beans, which have more nutrients, taste much better and have much
better texture than canned beans, are easy to manage with a little
planning. Traditionally, they are soaked overnight in cold water. In
addition, you can cook them either overnight or all day in a slow
cooker. You can speed soak them (bring them to the boil with plenty of
water in the microwave then let rest for an hour). After a traditional
soaking, cook them for 2 hours in unsalted water. (Bear in mind that
cooking legumes and corn in salted water toughens them.)
Heat the oil in a heavy-bottomed soup pot or Dutch oven. Brown
the lamb shank and remove to a plate. Add the onion, garlic,
carrots and celery. Cook, stirring, until the garlic and onion are
barely golden; take care not to burn them.
Add the turnip, liquids and spice packet to the pot. Bring to the boil;
reduce to a simmer and add the lamb shank, along with any juices
collected on the plate. Simmer very gently for 45 minutes.
Add the spinach and simmer another 5 minutes, until the spinach is
tender. Remove from heat and stir in sumac. Taste and adjust
seasoning.
Remove lamb shank from the soup and set on a plate to cool for 15
minutes. Remove and discard spice packet. Keep soup warm over a low
flame.
When cool enough to handle, shred meat from shank with your fingers and
tear into small bite-size pieces. Stir into the soup. Transfer soup to
a tureen and top with plenty of mint. Serve lemon halves in a bowl so
each diner can squeeze lemon juice into sop to taste.
Serves 2 adults and 2 children.
For a complete meal, prepare a first course of warm vegetable
salad:
Warm Purple Yam
Platter
2 medium purple Okinawan yams, boiled, peeled and mashed
Several scallions, washed and trimmed
1/2 lb./450g young fresh Brussels sprouts, steamed until crisp-tender
and halved vertically
Handful sprigs fresh cilantro (coriander leaves)
Several radishes, to family taste, cut into roses and chilled in a bowl
of icy water
1 hard-boiled egg
1/2 anchovy, mashed to a paste
1 1/2 T/22ml extra virgin olive oil
Juice of 1/2 Meyer lemon
Freshly ground black pepper to taste
Yolk from the hard-boiled egg
2 tsp./10ml finely minced fresh cilantro (coriander) leaves
Mound the mashed yams in the center of a platter; garnish with plenty
of butter to melt over them. Arrange the scallions in a bunch at
one end of the platter. Surround the yams with the Brussels sprouts,
cut side up. Arrange cilantro sprigs at the end of the platter opposite
the scallions. Arrange radishes around the edge of the platter. Drizzle
the dressing over the sprouts. Chop the hard-boiled egg white finely
and scatter over the yams for garnish.
To make the dressing, put thoroughly mashed anchovy in a bowl and add
oil, lemon juice and pepper; whisk thoroughly. Break up egg yolk in
dressing and add minced cilantro; whisk until thoroughly
combined.
SLOW-COOKER HOT DOGS
~Shared by Jim D.,
WA
Looking for a slow cooker recipe that incorporates hot dogs? Look no
further than this recipe for hot doggies. This unique slow cooker hot
dog recipe is a new take on hot dogs that will delight any member of
your family.
Ingredients
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tablespoon oil
1 (8-ounce) can tomato sauce
2 tablespoons prepared mustard
2 tablespoons chili powder
1/2 teaspoon salt
1 pound hot dogs
1 can kidney beans
1 cup lettuce, shredded
1 cup cheese, shredded
Instructions
1. Combine all ingredients except cheese and lettuce in Crock-Pot, stir
well.
2. Cover and cook on Low for 5 to 10 hours or on High for 2 to 3 hours.
3. Toast buns and then fill each with hotdog and beans and top with
lettuce and cheese.
COFFEE WHIRL
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 scoop vanilla ice cream
2 tablespoons strong brewed coffee, cold
1/4 teaspoon unsweetened cocoa powder
In a blender, combine ice cream, coffee and cocoa. Blend until smooth.
Pour into glasses and serve.
JALAPENO SHRIMP COLE
SLAW
~Shared by Johnny,
LA
1 large fresh jalapeno pepper
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon granulated white sugar
3/4 teaspoon lemon juice
3/4 teaspoon Creole mustard (recommended: Zatarain's)
1/2 teaspoon dry mustard powder (recommended: Coleman's)
1 tablespoon white vinegar
1/4 teaspoon minced fresh garlic
1/2 cup vegetable oil
2 cups thinly sliced napa cabbage
1/2 cup thinly sliced red cabbage
1/4 cup grated carrot
1/4 cup thinly sliced green onions
2 tablespoons chopped flat leaf parsley
2 cups water
1/2 lemon
1/4 teaspoon salt
8 large peeled Louisiana shrimp
Roast the jalapeno pepper under a broiler or in a hot cast iron skillet
until charred on the outside. Remove the charred outer skin, stem, and
seeds. Chop finely and set aside.
In a food processor, add the egg yolk, 1 tablespoon of roasted
jalapeno, 1/2 teaspoon of salt, sugar, lemon juice, Creole mustard,
mustard, vinegar, and garlic. Process until smooth. With the processor
running, slowly add the oil in a thin stream until fully incorporated.
In a mixing bowl, add the napa cabbage, red cabbage, carrot, green
onions, and parsley. Add the roasted jalapeno sauce and mix until fully
blended. Cover and refrigerate. In a skillet, add the water, lemon, and
1/4 teaspoon of salt. Bring to a boil. Add the shrimp and return the
mixture to a boil. Remove the shrimp and refrigerate until fully
chilled. To serve, place 1/4 cup of coleslaw on each plate and top each
portion with 1 shrimp.
LEMON RASPBERRY PIE
~Shared by Marilyn,
Canton, OH
Raspberries layered with a lemony, light and luscious filling will
become one of your favorite springtime desserts.
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box
2 Tbsp. finely chopped pecans
Filling
1/2 cup granulated sugar
2 Tbsp. cornstarch
1/2 cup water
2 Tbsp. butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice
Topping
2 (3 oz) package cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 (8 oz) container frozen whipped topping, thawed
1 Tbsp. milk
3 cups fresh raspberries raspberries (or frozen (thawed and without
syrup), dried on paper towels)
Mint sprigs, if desired
Heat oven to 450F. Make pie crust as directed on box for One-Crust
Baked Shell, using 9-inch glass pie plate. Press pecans in bottom of
crust. Generously prick crust with fork. Bake 9 to 11 minutes or
until light golden brown. Cool 15 minutes while making filling.
Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch.
Stir in water, butter and egg yolk. Cook over medium heat, stirring
constantly, until mixture boils and thickens. Boil 1 minute. Remove
from heat. Stir in lemon juice. Pour into cooled baked shell.
Refrigerate 1 hour.
In small bowl with electric mixer, beat cream cheese, powdered sugar
and lemon extract on medium speed until smooth. On low speed, beat in
whipped topping until well blended. Beat in milk until topping mixture
is smooth and spreading consistency. Spread thin layer of topping
around edge of crust over cooled filling.
Reserve 8 whole raspberries for garnish. Arrange remaining raspberries
over top of filling. Spoon and gently spread remaining topping over
raspberries. Garnish with mint sprigs and reserved raspberries.
Refrigerate 2 hours before serving. Cover and refrigerate any remaining
pie.
SKILLET DOGS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients:
1 can (10 ¾ ounces) condensed cream of celery soup undiluted
1 tablespoon butter or margarine
1 pound Miller’s brand Beef Franks, cut into ½-inch pieces
¾ cup water
¾ cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4 ½ ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded cheddar cheese
Preparation:
Cut Millers brand Polish sausages in ½ inch lengths. In a 5-quart Dutch
oven, cook Miller’s sausages over medium heat until lightly browned.
Add garlic and onions and cook, stirring occasionally until limp (about
5 minutes). Stir in tomatoes and their liquid (break up tomatoes with a
spoon) Add broth, wine and basil. Bring to a boil; then reduce heat and
simmer. Covered, for 30 minutes. Add parsley, pepper, zucchini, and
noodles. Cover and simmer, stirring occasionally, for about 25 minutes
or until noodles are al dente. Pass parmesan at table.
Makes 6 servings.
BLUEBERRY OATMEAL
BARS
(with Spinach)
~Shared by Linda
H., Rosharon, TX
Makes 12 bars
Crunchy and sweet, but full of spinach! Let the bars cool completely
before serving so that the taste of the spinach has a chance to
disappear completely.
Nonstick cooking spray
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
1/2 cup spinach puree
Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.
In a large bowl, combine oats, flour, sugar, cinnamon, baking powder,
salt and vanilla and stir to mix well.
Add the margarine and cut it quickly into dry ingredients with two
knives until the mixture resembles coarse meal and is no longer
powdery. Do not over mix—bits of margarine will still be visible.
Set aside about half of the oat mixture; press the rest firmly into the
pan. Bake until lightly browned at the edges (but not fully baked), 13
to 15 minutes.
Meanwhile, mix the preserves with the spinach puree in a small bowl.
Spread blueberry mixture over the partially baked oat layer, then
sprinkle with reserved oat mixture. Bake until topping is slightly
browned, 20 to 25 minutes. Set the pan on a rack to cool completely
before cutting into 12 bars.
Source: Created by Jessica Seinfeld from the book Deceptively Delicious
http://www.amazon.com/exec/obidos/ASIN/B001WAKOXA/atozreci-20
PARMESAN CRESCENTS
~Shared by Treva, NC
These crescent moons are made of Parmesan cheese! Enjoy rolls that are
as fun to roll and bake as they are to unroll and eat.
2 cups Original Bisquick® mix
1/2 cup cold water
3 tablespoons butter or margarine, softened
1/3 to 1/2 cup grated Parmesan cheese
1. Heat oven to 425ºF.
2. Mix Bisquick and cold water until soft dough forms; beat vigorously
30 seconds. Turn onto surface well dusted with Bisquick. Gently roll in
Bisquick to coat; shape into ball. Kneed 10 times. Roll or pat into
12-inch circle. Spread with butter; sprinkle with cheese. Cut into 12
wedges. Roll up, beginning at rounded edges. Place rolls, with points
underneath, on ungreased cookie sheet; curve slightly.
3. Bake 10 to 12 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 475ºF. Bake about 10 minutes.
Do-Ahead Tip
Before baking, rolls can be covered and refrigerated up to 8 hours.
How-To
To measure Bisquick, spoon it into a dry-ingredient measuring cup, then
level the top with a metal spatula.
Nutrition Information:
1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g
(Saturated Fat 2 g); Cholesterol 5 mg; Sodium 380 mg; Total
Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g
Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; Iron 4
% Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
FRUIT SALAD WITH
ORANGE JUICE REDUCTION
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 medium red apples cubed
1 medium green apple cubed
2 peaches cubed
2 T. lemon juice
1 C. orange juice
1/3 C. sugar
2 medium naval oranges, peeled, sectioned and chopped
2 C. fresh blueberries
Place the apples, peaches and lemon juice in a large bowl. Cover
with water, set aside.
In a small saucepan combine orange juice and sugar. Bring to a
boil; cook until liquid is reduced to about 1/2 cup. Drain apple
mixture. Add the oranges, blueberries and orange juice mixture.
toss to coat.
CARAMEL ICING
~Shared by Johnny,
LA
1/2 cup butter or margarine
1 cup brown sugar
1/4 cup milk
1-3/4 - 2 cups confectioners' sugar, sifted
Directions
Melt butter and add brown sugar. Cook over low heat, stirring
constantly, about 3 - 4 minutes. Add milk. Stir until
mixture comes to a boil. Remove from heat. Slowly add
confectioners' sugar, beating well after each addition until thick
enough to spread. Enough for a large cake.
WATERMELON GRANITA
~Shared by Marilyn,
Canton, OH
This is a very easy, summery treat to make, so let the kids help. So
refreshing on a hot day!
4-5 cups watermelon, chopped in chunks (to fit in measuring cup)
1/2 cup simple syrup*
2-3 Tbsp. citrus juice, like lemon or lime. (I used lime juice)
Add watermelon chunks, simple syrup and fresh lemon or lime juice in a
food processor and puree until smooth.
Put through a mesh colander to remove large pulp. Pour smooth puree
into a baking sheet and freeze for 1 1/2 hours.
Rake mixture with fork and freeze for another hour or so. Rake and
freeze for one more hour. Rake and serve in cups.
Rake into a Ziplock container, label, date and freeze.
*Note: I keep simple syrup in the fridge to sweeten ice tea and
homemade lemonade. It lasts forever in glass jar.
Simple Syrup
The easy part of making simple syrup is that you can make an amount
you'd like!
The formula is 2 parts sugar to 1 part water
(Example: 1 cup water, 1/2 cup sugar)
In a small saucepan, bring the water to a boil. Add the sugar into the
boiling water, stirring constantly.
Once the sugar is dissolved completely, remove the pan from the heat.
(Don't allow the syrup to boil for very long or the syrup will be too
thick.)
Cool completely and store in a glass jar in the refrigerator.
(Tip: I set the sheet into the freezer and then poured the mixture into
the pan.)
SWEET AND SOUR PORK
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin or boneless pork butt
MARINADE
1 tbs. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch
2 tbs. peanut or corn oil
1 clove garlic, thinly sliced
1 green pepper, cored, seeded & cut into 1/2" cubes
1 peeled carrot, cut into julienne strips
4 tbs. cider vinegar
4 tbs. sugar
2 tbs. tomato catsup
1 tbs. soy sauce
1/2 cup chicken broth
BATTER
1/2 cup. flour
2 tbs. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 cup cold water
2 cup peanut or corn oil
1 tbs. cornstarch combined with 3 tbs. water
Cut the pork into 1" cubes. Blanch in 1 quart boiling water for 2
minutes; drain and run under cold water. Drain again and dry well.
Combine the marinade ingredients, add the pork and set aside. In a
saucepan heat the peanut oil. Add the garlic, green pepper and carrot
and stir fry for 2 minutes. Remove and set aside near the cooking area.
Add the vinegar, sugar, catsup, soy sauce and chicken broth to the same
cooking pan. Stir to dissolve and set on burner to be heated later.
Combine the batter ingredients. Use a wire whisk to mix the batter
until smooth. Heat a wok or frying pan. Add the oil and heat to about
365 degrees. When heating, take about 1 tablespoon warm oil from the
wok and add to the batter. Mix well. Mix the marinated pork again,
drain and add to the batter. With a spoon, drop half of the coated pork
cubes, 1 by 1, into the hot oil and fry for 4 to 5 minutes. The pork
cubes should be crisp and brown. Fry the rest of the batter dipped
pork. Keep warm. Bring the sauce to a boil while stirring. Add the
cornstarch and water mixture and stir until the sauce clears and
thickens. Add the cooked vegetables. Mix to blend. Serve over the fried
pork.
Serves 8.
ROSEMARY ROASTED
CELERY ROOT
~Shared by Linda
H., Rosharon, TX
2 pounds celery root, peeled and cut into 1-inch cubes
3 tablespoon oil, olive
1/2 teaspoon salt
1/2 teaspoon pepper, cracked black
2 teaspoon rosemary, fresh, or 1/2 teaspoon dried rosemary, crushed
16 ounce(s) carrot(s), baby
1 teaspoon vanilla extract
Preheat oven to 325°F. In a large bowl, combine celery root, 2
tablespoons of the olive oil, 1/4 teaspoon of the salt, 1/4 teaspoon of
the black pepper, and the rosemary; toss until coated. Spoon celery
root mixture into one side of a 13x9x2-inch baking pan. Bake for 15
minutes.
Meanwhile, in the same large bowl, combine carrots, the remaining 1
tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4
teaspoon black pepper, and the vanilla; toss until coated. Add to
baking pan alongside the celery root mixture. Bake for 1 to 1 1/4 hours
more or until vegetables are crisp-tender.
Just before serving, toss vegetables together and transfer to a serving
dish.
Nutritional Info (Per serving):
Calories: 111, Saturated Fat: 1g, Sodium: 282mg, Dietary Fiber: 4g,
Total Fat: 6g, Carbs: 15g, Cholesterol: 0mg, Protein: 2g
Exchanges: Vegetable: 2.5, Fat: 1
Carb Choices: 1
PICANTE PEANUT
CHICKEN
~Shared by Treva, NC
Prep: 15 minutes
Cook: 15 minutes
Serves: 4
It's hard to believe you can make this flavor-packed dish in just 30
minutes in just one skillet. Easy enough for weeknight cooking,
it's also a fabulous dish to serve to guests.
2 teaspoons canola oil
1 pound skinless, boneless chicken breast halves or skinless, boneless
chicken thighs, cut into strips
2 cloves garlic, minced
1 package (16 ounces) frozen stir-fry vegetables
1 jar (16 ounces) Pace® Picante Sauce
1 tablespoon reduced sodium soy sauce
1/2 cup dry roasted lightly salted peanuts, chopped
Heat the oil in a 12-inch skillet over medium-high heat. Add the
chicken and cook until well browned, stirring occasionally. Add
the garlic and cook and stir for 1 minute.
Stir the vegetables, picante sauce and soy sauce in the skillet.
Cook until the vegetables are tender-crisp and the chicken is cooked
through, stirring occasionally. Sprinkle with the peanuts.
Nutritional Values per Serving: Using Pace Picante Sauce: : Calories
332, Total Fat 14g, Saturated Fat 2g, Cholesterol 67mg, Sodium 1116mg,
Total Carbohydrate 18g, Dietary Fiber 7g, Protein 30g, Vitamin A 25%DV,
Vitamin C 42%DV, Calcium 5%DV, Iron 10%DV
Source: Campbell's Kitchen
BRUSCHETTA MINUTE
STEAKS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed
on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min.
on each side or until lightly browned on both sides.
MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top
with prepared stuffing; sprinkle with cheese.
REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is
melted and steak is cooked to medium doneness (160°F.)
GREEN CHILE BARBECUE
SAUCE
~Shared by Johnny,
LA
This flavorful barbecue sauce gets a healthy dose of chilies to heat it
up. You can adjust the heat by using hot or mild peppers.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 cups onion, chopped
1 can (16oz) diced tomatoes in liquid
6 green chilies, chopped
3/4 cup tomato paste
3 cloves garlic, minced
1/4 cup oil
2 tablespoons dry mustard
2 tablespoons sugar
1 1/2 tablespoons vinegar
salt and pepper, to taste
Preparation:
Sauté onion and garlic in oil until soft. Add all other ingredients and
bring to a boil. Reduce heat and simmer until sauce thickens.
Source: Derrick Riches
PEAR FRENCH TOAST
~Shared by Marilyn,
Canton, OH
Assemble this the night before. When you wake up, slide the dish
into a cold oven and turn it on.
French Toast:
1 loaf cinnamon raisin bread
6 eggs
1/2 cup sugar
2 1/2 cups milk
1 1/2 tsp. vanilla
The night before, make the French Toast: Grease the sides and
bottom of a 13x9 inch baking pan. Tear the bread into small pieces and
scatter in the dish evenly. In a small bowl, whisk the eggs and sugar
until light. Add the milk and vanilla; whisk well. Pour over the
bread evenly and tamp down with a spoon to make sure all of the bread
is submerged. Cover with foil, gently pressing down so the foil is
right on the surface of the bread. Refrigerate overnight.
The next morning, slide the dish into a cold oven with the foil
on. Turn the oven to 350°. After 25 minutes, remove foil.
Continue to bake until toast is puffed and golden, about 20 more
minutes. To serve, slice into 6 or 8 servings and top with Spiced
Pears. Serve with additional maple syrup if desired. In the
meantime, prepare the Spiced Pears:
Spiced Pears:
2 Tbsp. butter
2 firm-ripe Anjou pears, cored and cut into chunks
1 tsp. sugar
1/2 tsp. cinnamon Dash of nutmeg Maple syrup
Melt butter in a nonstick frying pan over medium-high heat, then add
the pears. Stir until the pears are well coated with butter, then
sprinkle with sugar, cinnamon, and nutmeg. Continue to cook about 3
minutes, until pears begin to soften. Pour in 1/4 cup of maple syrup;
cook until bubbly. Remove from the heat.
Source: Hearthstone Inn and Cottages Bed & Breakfast
PECAN CHERRY LOAF
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1 cup flour
1 cup sugar
1/2 tsp. salt
1 tsp. baking powder
3 cup. maraschino cherries, drained
3 cup pecans
3 eggs, beaten
2 cup coconut
1 tbs. vanilla
Mix well first four ingredients. Sprinkle over and mix well with the
remaining ingredients. The mixture will be very thick. Press mixture
into a large loaf pan. Bake at 300 degrees for 1-1/2 hours or bake in 5
mini loaf pans for approximately 1 hour
ACHIOTE RICE
~Shared by Linda
H., Rosharon, TX
SERVINGS: 4
2 teaspoons achiote paste
2 cups water
2 tablespoons reserved chicken fat or vegetable oil
1 medium onion, coarsely chopped (1 cup)
1 cup short grain rice
1 teaspoon kosher salt
In a small bowl, dissolve the achiote paste in the water. In a medium
saucepan, heat the chicken fat or oil. Add the onion and cook over low
heat until softened, about 5 minutes. Add the rice and stir well. Add
the achiote water and the salt and bring to a boil. Cover the saucepan
and cook over low heat until the water has been absorbed and the rice
is tender, about 20 minutes. Remove from the heat and let steam,
covered, for 5 minutes. Fluff the rice and serve right away.
Source: Jacques Pépin
BLACK BEAN AND
VEGETABLE TACOS
~Shared by Treva, NC
Prep: 10 minutes
Cook: 15 minutes
Serves: 6
Soft tortillas are filled with a colorful combination of sautéed
carrot, black beans and corn enhanced with chili powder and Pace®
Picante Sauce.
Vegetable cooking spray
1 medium carrot, shredded (about 1/2 cup)
1 teaspoon chili powder
1/2 cup Pace® Picante Sauce
1 can (about 15 ounces) black beans, rinsed and drained
1 & 1/2 cups frozen whole kernel corn
6 flour tortillas (8-inch), warmed
2 ounces shredded reduced fat Cheddar cheese (about 1/2 cup)
1 cup shredded lettuce
1/4 cup light sour cream
Spray a 10-inch skillet with the cooking spray and heat over medium
heat for 1 minute. Add the carrot and chili powder and cook until the
carrot is tender, stirring often.
Stir the picante sauce, beans and corn in the skillet and heat to a
boil. Reduce the heat to low and cook for 5 minutes or until the corn
is tender.
Spoon 1/2 cup bean mixture down the center of each tortilla. Top with
the cheese, lettuce and sour cream. Fold the tortillas around the
filling.
Nutritional Values per Serving:
Using Pace Picante Sauce: Calories 296, Total Fat 7g, Saturated Fat 2g,
Cholesterol 9mg, Sodium 608mg, Total Carbohydrate 48g, Dietary Fiber
6g, Protein 13g, Vitamin A 42%DV, Vitamin C 1%DV, Calcium 27%DV, Iron
14%DV
Source: Campbell's Kitchen
CHUTNEY CHICKEN -
SOUTH AFRICA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine chutney and dry soup mix. Mix together.
Season chicken pieces with salt and pepper to taste. Place seasoned
chicken pieces in a 9x13 inch baking dish and pour chutney mixture over
chicken.
Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce
has turned brown and crunchy.
OVEN-BAKED CHICKEN
~Shared by Johnny,
LA
Total Time: 40 min
1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2
inches, in oven.
2. Stir together Bisquick, paprika, salt and pepper; coat chicken.
Place skin sides down in dish (dish and butter should be hot).
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until
juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about
20 minutes longer.
PINEAPPLE NUT BREAD
~Shared by Marilyn,
Canton, OH
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking powder
pinch salt
1 cup (8 oz can) crushed pineapple, drained
1/2 cup walnuts
Preheat oven to 350F. Grease and flour two loaf pans; set aside.
Cream butter and sugar together in a large mixing bowl. Beat in eggs
one at a time and blend well after each addition. Sift dry ingredients
together; adding alternately with pineapple to egg mixture. Stir in and
nuts, then pour batter into the prepared loaf pans evenly. Bake for 45
minutes to 1 hour, or until a toothpick inserted in middle comes clean.
Yield - Makes 2 small loaves.
BATTER-DIPPED FONDUE
MEATBALLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Ingredients
Meatballs
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter (do NOT use margarine - see Note below)
Frothy Batter
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg
Mustard Sauce
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped
Horseradish Sauce
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce
Instructions
Prepare mustard and horseradish sauce: Mix ingredients together for
each and refrigerate until serving time.
Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt.
Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will
be slightly lumpy. )
Heat oil and butter in a metal fondue pot to 375 degrees F.
Spear meatballs with a fondue fork, dip into batter and cook in hot oil
to desired doneness, about 2 minutes.
Serve with both sauces.
Note: You can omit butter and increase salad oil to 2-1/2 cups.
Yield: 12 servings
TOTALLY TEXAS
CHOCOLATE FLAN CAKE
~Shared by Linda
H., Rosharon, TX
Serves 10-12
1 box chocolate cake mix
1 tsp ground cinnamon
1 1/4 cups cajeta (a goat's milk dulce de leche) or dulce de leche
1 (14-oz) can sweetened condensed milk
1 (14-oz) can evaporated milk
6 oz whole milk
2 tbsp Kahlua
8 oz cream cheese at room temperature
1 tsp pure vanilla extract
8 large eggs
Preheat oven to 350°. Lightly grease and flour a 12-cup Bundt pan.
Prepare the cake mix according to package directions, adding in the
cinnamon. Pour the Cajeta (warmed if needed to make it “flow”) into the
Bundt pan and tilt to coat the insides as much as possible. Pour the
cake batter into the pan. Mix the remaining ingredients in a food
processor or blender until smooth. Slowly pour over the top of the
cake. Cover the cake pan with foil and bake in a water bath for 2
hours. Remove from the water bath and let cool 1 hour. Invert onto a
large cake platter with a lip (the custard will have migrated to the
top of the cake). Refrigerate until serving time. VERY Yummy!
Source: The Dining Diva
PORK CHOP &
SPANISH RICE BAKE
~Shared by Treva, NC
Prep: 5 minutes
Bake: 45 minutes
Serves: 4
It couldn't be easier to get an enjoyable dinner on the table...simply
combine the ingredients in a baking dish and pop the dish in the
oven. In less than an hour, you have a savory pork chop and rice
dinner.
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup water
1 cup frozen whole kernel corn
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme leaves, crushed
4 boneless pork chops, 3/4-inch thick (about 1 pound)
Stir the soup, water, corn, rice, onion powder, black pepper and 1/4
teaspoon of the thyme in a 2-quart shallow baking dish. Top with the
pork. Sprinkle the pork with additional black pepper and the remaining
thyme. Cover the baking dish.
Bake at 375° F. for 45 minutes or until the pork is cooked through and
the rice is tender.
Ingredient Note: For saucier rice, increase the water to 1 & 1/3
cups.
Source: Campbell's Kitchen
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STICKY DATE AND
COCONUT CAKE
~Shared by Treva, NC
Coat the bottom and sides of the pan with cooking spray so this
puddinglike cake doesn't stick. Prepare the topping while the cake
bakes in step 3.
Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk
1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients in a small saucepan;
bring to a boil, stirring occasionally. Remove from heat, and let stand
10 minutes or until dates are tender.
3. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl.
Stir in date mixture, granulated sugar, vanilla, and egg until well
combined. Pour batter into a 9-inch springform pan coated with cooking
spray. Bake at 350° for 20 minutes.
4. To prepare topping, combine brown sugar and remaining ingredients in
a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute.
Pour brown sugar mixture over cake; bake at 350° for an additional 13
minutes or until a wooden pick inserted in center comes out clean. Cool
in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool
completely on a wire rack.
Yield: 12 servings (serving size: 1 wedge)
CALORIES 268 (22% from fat); FAT 6.5g (sat 4.2g,mono 1.6g,poly 0.3g);
IRON 1.2mg; CHOLESTEROL 31mg; CALCIUM 46mg; CARBOHYDRATE 51.6g; SODIUM
313mg; PROTEIN 2.5g; FIBER 1.7g
Source: Cooking Light, DECEMBER 2008
CHOCOLATE PEANUT
BUTTER COOKIES
~Shared by Maggie,
TX
1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips
In a large bowl, beat the peanut butter, oil and sugars until blended.
Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and
salt; gradually add to peanut butter mixture just until blended (dough
will be sticky). Stir in chocolate chips. Drop by rounded teaspoonfuls
2 in. apart on ungreased baking sheets. Flatten slightly with a glass.
Bake at 350° for 8-10 minutes or until set and tops are cracked. Cool
for 2 minutes before removing to wire racks.
Yield: 4 dozen.
Nutrition Facts
One serving: One cookie
Calories: 86 Fat: 5 g Saturated Fat: 1 g Cholesterol: 9 mg Sodium: 81
mg Carbohydrate: 10 g Fiber: 1 g Protein: 2 g
Diabetic Exch: 1 starch, 1/2 fat.
Source: Light & Tasty
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GARLIC PORK CHOPS WITH BALSAMIC VINEGAR
~Shared by Doe,
Oliver, B.C., Canada
Dark, rich tasting balsamic vinegar is a specialty from the area around
Modena, Italy. Combined with a mustard & vermouth, it makes a
tempting sauce for juicy pork chops sautéed with plenty of garlic.
1 small head garlic, separated into cloves
6 center cut pork chops- about 2 lbs, trimmed of fat
Pepper
Cooking spray
12 oz - 340g dried med wide eggless noodles
1/4 c sweet vermouth
1 tbsp Dijon
1/3 c balsamic vinegar
Salt
Chopped parsley
In med pan, bring about 4 c water to a boil. Add unpeeled garlic cloves
& boil for 1 min, drain. Let garlic cool slightly, then peel cloves
& set aside.
Sprinkle pork chops with pepper. Coat a wide frying pan with cooking
spray & place over med high heat. Add chops & cook til well
browned on bottom, turn chops over, arrange garlic cloves around them,
& continue to cook til chops are browned on other side.
Meanwhile cook noodles. Drain well, pour onto a deep platter & keep
warm. While noodles are cooking, in a small cup, mix vermouth &
mustard, pour over browned chops. Reduce heat to low, cover & cook
til chops are done but still moist & slightly pink in center, cut
to test. Arrange chops over noodles & keep warm.
Add vinegar to sauce in pan. Increase heat to med high, & stir to
scrape up browned bits. Bring to a boil, then boil, uncovered, til
sauce is reduced to about 1/2 c. Season to taste with salt &
pepper. Spoon sauce over chops, sprinkle chops & noodles with
parsley.
Exchanges
2 3/4 starch 0 fruit 0 milk 0 other carbs/sugar 1
vegetable 3 1/4 very lean meat/protein 11/4 fat 366
calories per serving 6g total fat 2g sat fat 62mg
chol 140mg sodium 43g carbs 2g fibre 30g
protein 45mg calcium 3 mg iron
WARM PINEAPPLE SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 tablespoon slivered almonds
- 1 small onion, thinly sliced
- 2 teaspoons curry powder
- 16 ounces pineapple tidbits, drained
- 1 tablespoon cider vinegar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon brown seedless raisins
DIRECTIONS
In a small saucepan, heat the oil over medium heat. Add the almonds and
gently toss in the oil.
Add the onion and cook until tender and until the almonds are golden
brown.
Add the curry powder, pineapple, vinegar, salt, honey, and raisins.
Bring the mixture to a boil, reduce the heat, and simmer for 10
minutes. Remove the salsa from the heat and serve warm.
Nutritional Information Per Serving (1/4 of recipe): Calories: 114,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 148 mg, Carbohydrate: 20 g,
Protein: 1 g
Diabetic Exchanges: 1 Fruit, 1 Fat
Source: Diabetes Cookbook for Dummies
http://www.amazon.com/exec/obidos/ASIN/0764584502/atozreci-20
MANGO TANGO FILLETS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 medium mango, peeled, pitted, and diced
- 1 red bell pepper, diced
- 1/2 of a small red onion, diced
- 1 can (8-1/4 ounces) pineapple tidbits, drained with juice
reserved
- 1/4 teaspoon salt, divided
- 1/2 teaspoon ground red pepper
- 6 white-fleshed fish fillets (2 pounds total) such as cod,
orange roughy, or flounder
DIRECTIONS
In a medium bowl, combine the mango, bell pepper, onion, pineapple, 1/8
teaspoon salt and 1/4 teaspoon ground red pepper; mix well, cover, and
chill.
Place the fish in a large skillet and pour the reserved pineapple juice
over it. Sprinkle the fish with the remaining 1/8 teaspoon salt and 1/4
teaspoon ground red pepper.
Cover the fish and bring the liquid to a boil over high heat. Reduce
the heat to low and cook for 7 to 8 minutes, or until the fish flakes
easily with a fork. Serve immediately, topped with the chilled mango
salsa.
Nutritional Information Per Serving (1 fillet with 1/2 cup salsa):
Calories: 183, Fat: 1 g, Cholesterol: 67 mg, Sodium: 190 mg,
Carbohydrate: 15 g, Dietary Fiber: 2 g, Sugars: 12 g, Protein: 28 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Fruit
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
http://www.amazon.com/exec/obidos/ASIN/1580401384/atozreci-20
FRESH SPINACH AND
MUSHROOM MEDLEY
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 cup canned straw mushrooms*, drained
- 3/4 pound fresh spinach leaves, washed (do not dry!), stemmed,
and coarsely chopped (about 2-1/2 cups)
- 2 tablespoons fresh lemon juice
- Fresh ground pepper and salt to taste
* look in the Asian food section of your grocery store, or substitute
regular mushrooms
DIRECTIONS
In a wok or heavy skillet over medium-high heat, heat the oil. Add
garlic and saute for 10 seconds. Add the mushrooms and saute for 2
minutes.
Add the spinach, cover, and steam for 2-3 minutes until it wilts. Add
the lemon juice and pepper and serve.
Nutritional Information Per Serving (1/2 cup): Calories: 34, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 126 mg, Carbohydrate: 4 g, Dietary Fiber: 2
g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
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if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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LEMON CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup crushed chocolate wafers
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 cup BREAKSTONE'S® Sour Cream
2 tablespoons lemon juice
1 tablespoon all-purpose flour
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
1 egg, lightly beaten
In a small bowl, combine the wafer crumbs and butter. Press onto the
bottom of a greased 6-in. springform pan. Place pan on a baking sheet.
Bake at 350° for 7-8 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the
sour cream, lemon juice, flour, lemon peel and vanilla. Add egg; beat
on low speed just until combined. Pour over crust.
Place pan on a baking sheet. Bake for 35-40 minutes or until center is
almost set. Cook on a wire rack for 10 minutes. Carefully run a knife
around edge of pan to loosen; cool 1 hour longer.
Chill for 8 hours or overnight. Remove sides of pan. Refrigerate
leftovers. Yield: 2-4 servings.
BLUE CHEESE AND
PEPPERCORN TENDERLOINS
~Shared by Maggie,
TX
This recipe makes 2 serving(s).
Ingredients
1 tbsp (15 mL) black peppercorns
1 minced clove of garlic
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) olive oil
2 beef tenderloin grilling steaks, about 6 oz/175 g each
1 pinch salt
2 tbsp (25 mL) blue cheese, crumbled
Preparation:
Place peppercorns in resealable plastic bag. Using flat side of mallet
or heavy saucepan, crush peppercorns; place in small bowl. Mix in
garlic, mustard and oil. Spread around edge of each tenderloin.
In heavy skillet or on covered greased grill, cook steaks over high
heat, turning once, until desired doneness, about 10 minutes for
medium-rare. Sprinkle with salt.
Transfer to warmed platter; sprinkle with blue cheese. Tent with foil
and let stand for 5 minutes before serving.
Source: Canadian Living Magazine, February 2009
SUNNY CORNMEAL
MUFFINS
~Shared by Maggie,
TX
1/4 cup biscuit/baking mix
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten
2 teaspoons canola oil
Directions
In a small bowl, combine the baking mix, cornmeal and sugar. Combine
milk, egg and oil; stir into dry ingredients just until moistened
(batter will be thin). Pour into two greased 6-oz. oven proof custard
cups or ramekins. Bake at 400° for 15-18 minutes or until golden brown.
Yield: 2 muffins.
Editor's Note: Muffins may be baked in a muffin pan; fill empty cups
halfway with water.
Click
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A to Z Newsletters. Make sure to include your name and location
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CARNE GUISADA
1-1/2 pounds of round or chuck steak, cut into small 1/2-inch chunks
1/2 bell pepper, cut up
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder (not salt)
1 teaspoon of chili power
1 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon flour
1/2 cup water
1/2 can of diced green chilies and tomatoes
Packet of beefy onion soup mix
Cook steak chunks and bell pepper in small amount of oil of your
choice. Add Worcestershire sauce, garlic powder, chili powder, ground
cumin, pepper and salt. Mix well, cover with lid and simmer for 20 to
25 minutes, until meat is tender.
Add flour and cook with meat. Add water, beefy onion soup and green
chilies and tomatoes, and then cook for another 15 minutes. Taste for
salt and meat tenderness. Keep adding water to keep gravy from drying
out.
Serve with Mexican rice or white rice.
ZESTY CREAM CHEESE
RICE
It's easy and it's so good!
Servings: 4
Time: 20 Minutes Preparation Time
25-30 Minutes Cooking Time
Ingredients:
3 - 8 oz. packages of cream cheese
1 cup of milk
1 1/2 cups of cooked white rice
1 can of whole kernel corn
3 or 4 jalapenos
Directions:
De-seed and finely dice Jalapenos. Set aside. Cook rice and set aside.
On medium heat, melt cream cheese and milk in a sauce pan. Add drained
corn, rice, and jalapenos. Mix well and pour in casserole dish. Cover
with foil and bake for 25-30 minutes at 350 degrees F.
CHICKEN CHIMICHANGAS
WITH CHIPOTLE
SALSA
This is so worth the effort!
Prep Time: 25 min
Cook Time: 10 min
Serves: 8 chimichangas
Ingredients
2 tablespoons vegetable oil, plus 8 cups for frying
1/2 cup diced white onion
1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon chili powder
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1 1/2 pounds cooked chicken breast, shredded while warm
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4.5-ounce) can chopped green chiles, drained
8 (10-inch) flour tortillas, warmed
1 cup shredded Monterey Jack
Wooden toothpicks
Chipotle Salsa, recipe follows
Sour cream, for garnish
Fresh cilantro sprigs, for garnish
Directions
Heat 2 tablespoons of vegetable oil in a large saute pan over
medium-high heat. Add onions and saute until slightly softened, about 2
minutes. Add the garlic, chili powder, oregano, and cumin and cook,
stirring, until fragrant, about 1 minute. Add the shredded chicken.
Season with salt and pepper. Stir in the green chiles. Cook mixture for
about 5 minutes, or until heated through. Set aside and cool slightly.
One at a time, place the tortillas on a work surface, keeping the
remaining tortillas covered with a damp towel. (For pliable tortillas,
sprinkle lightly with 1/4 teaspoon water and cover with a damp paper
towel. Microwave for 10 to 20 seconds just before ready to stuff, and
keep covered until ready to roll.) Spread 1/2 cup of the chicken
mixture in a rectangle in the center of the tortilla. Sprinkle with 1
to 2 tablespoons of cheese. Fold the bottom of the tortilla over the
filling and then fold the sides over. Fold the top of the tortilla over
the folded sides and secure the sides with wooden toothpicks. Place
folded side down.
Heat the remaining vegetable oil in a deep stockpot or deep fryer to
360 degrees F. Using tongs, lower the chimichangas folded side down, 1
at a time into the hot oil. (It is helpful to hold the chimichanga with
the tongs until it has "sealed" together.) Cook until golden brown on
all sides, about 3 minutes. Drain on a paper towel-lined plate and
continue with remaining chimichangas.
Remove toothpicks from the chimichangas and serve immediately with
Chipotle Salsa, sour cream, and fresh cilantro.
Chipotle Salsa:
3 1/2 cups chopped ripe tomatoes
1/3 cup diced sweet onions
1 teaspoon chopped garlic
2 tablespoons plus 1 teaspoon fresh lime juice
1 tablespoon chopped chipotle peppers in adobo
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
Combine tomatoes, onions, garlic, lime juice, chopped peppers and
cilantro in a medium bowl. Season with salt. Cover and chill until
ready to serve.
Serve chilled or at room temperature with chicken chimichangas.
Yield: about 4 cups
Source: Emeril Lagasse, 2004
SIMPLE STRAWBERRY
MOUSSE
2 cups quartered strawberries
3 tablespoons sugar
1/2 cup low-fat sour cream
1 1/2 cups frozen reduced-calorie whipped topping, thawed
Combine the strawberries and sugar in a blender, and process until
smooth. Combine strawberry puree and sour cream in a large bowl,
stirring well with a whisk. Fold whipped topping into strawberry
mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours
or until firm.
Yield: 6 servings.
CALORIES 102 (41% from fat); FAT 4.7g (sat 3.6g,mono 0.7g,poly 0.2g);
IRON 0.2mg; CHOLESTEROL 8mg; CALCIUM 40mg; CARBOHYDRATE 14.5g; SODIUM
20mg; PROTEIN 1.4g; FIBER 1.2g
STUFFED CHICKEN
BREASTS
6 oz. box packaged stuffing
16 oz. can Veg-All mixed vegetables
1 cup shredded Swiss cheese, divided
8 boneless chicken breasts, pounded to 1/4" thickness
Paprika, as needed
Prepare stuffing according to package directions; cool slightly. Add
VEG-ALL and 1/2 cup cheese. Stuff each chicken breast with 1/4 cup
stuffing. Secure with toothpicks. Top chicken breasts with remaining
cheese and sprinkle with paprika. Bake at 375 for 40 minutes. Heat
remaining stuffing in baking dish.
Source: VEG-ALL mixed vegetables (advertisement)
SHRIMP SALAD ITALIANO
No cooking required! This flavorful pasta and seafood dish goes
together in a flash.
Prep Time: 10 min
Total Time: 10 min
Makes: 4 servings
1 package (14 ounces) frozen precooked salad tortellini
3/4 to 1 pound cooked peeled deveined medium shrimp, thawed if frozen
1/2 cup sliced ripe olives
1/4 cup chopped red onion
1/3 cup Italian dressing
1. Thaw tortellini as directed on package.
2. Toss tortellini and remaining ingredients until coated with
dressing. Serve, or refrigerate until serving time.
Special Touch:
If you love Italian flavors, go ahead and toss a tablespoon or two of
capers into this hearty yet light salad. Serve it beside fresh fruit
drizzled with lime and honey for a spectacular meal.
Variation:
One pound cut-up cooked chicken or turkey works well in place of the
shrimp. Or make it meatless by using a 15-ounce can of white beans,
rinsed and drained, instead of the shrimp.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g
(Saturated Fat 4 g); Cholesterol 250 mg; Sodium 580 mg; Total
Carbohydrate 21 g (Dietary Fiber 1 g); Protein 25 g
Percent Daily Value*: Vitamin A 12 %; Vitamin C 4 %; Calcium 14 %; Iron
24 %
Exchanges: 1 Starch; 1 Vegetable; 3 Lean Meat; 1 1/2 Fat
Source: General Mills
CELERY SEED BREAD
6 Tbs. butter or margarine, softened
1/2 tsp. celery seed
1/4 tsp. paprika
1/4 tsp. dried parsley flakes
4 hot dog rolls, sliced
In a mixing bowl, combine butter, celery seed, paprika and parsley
flakes, stirring well to blend. Spread on cut sides of each roll. Place
on baking sheet; broil until golden brown.
Yield: 4 servings.
Source: Taste of Home - Collector's Edition
SLOW COOKER BEEF
STROGANOFF
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce
and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours.
Stir in cream cheese just before serving.
Pictures from when I made it:
http://fromkristenskitchen.blogspot.com/2009/09/slow-cooker-beef-stroganoff.html
Source: AllRecipes
http://allrecipes.com/Recipe/Slow-Cooker-Beef-Stroganoff-I/Detail.aspx
CHICKEN FRIED BROWN
RICE
1 cup uncooked brown rice
2 1/2 cups water
2 tbsp. vegetable oil, divided
8 ounces boneless skinless chicken breast, sliced into strips
1 cup chopped red bell pepper
1/2 cup chopped green onion
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
1 cup frozen, thawed green peas
Combine rice and water in a medium saucepan. Bring to a boil over
medium high heat, stirring frequently. Reduce heat to low. Cover the
pan and simmer rice 45 minutes until tender. Heat 1 tbsp. oil in a
large skillet over medium heat. Add chicken, red pepper and green
onions. Cook 5 minutes until chicken is cooked through, stirring
frequently. Remove the pan from the heat. Heat the remaining 1 tbsp.
oil in a separate skillet over medium high heat. Add cooked brown rice
and cook, stirring, 1 minute. Stir in soy sauce, vinegar and peas. Cook
1 minute. Stir in the chicken mixture and heat through. Divide between
plates and serve.
Serves 4.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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