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A
to Z
Recipes
April
17,
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. I pray
those of you who live or have family in the areas recently affected
by the horrible storm system and resulting tornadoes are safe and
sound. I was a bit frightened, too, as my daughter, Angela, is
in North
Carolina visiting with friends. They are all safe and sound but they
underwent some scary stuff. I hope you have a blessed Palm Sunday.
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:
Luanne,
FL
Nancy,
Niceville, FL
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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"Democracy is two wolves and a lamb
voting on what to have for lunch. Liberty is a well-armed lamb
contesting the vote."
~ Benjamin Franklin
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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Prayer For Our Country
Almighty God,
bless our nation
and make it true to the ideas
of freedom, justice and brotherhood
for all who make it great.
Guard us from war,
from fire and wind,
from compromise, fear, confusion.
Be close to our president and our statesmen;
give them vision and courage,
as they ponder decisions affecting peace
and the future of the world.
Make me more deeply aware of my heritage;
realizing not only my rights
but also my duties
and responsibilities as a citizen.
Make this great land and all its people
know clearly Your will,
that they may fulfill
the destiny ordained for us
in the salvation of the nations,
and the restoring of all things in Christ.
Amen
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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The man who invented
peanut butter...
~Shared by Lisa H.,
Belmont, NC
Bless him, the man who invented peanut butter. No-one knows his (or
her) name simply because although the making of peanut butter can be
traced back to almost 1000 BC there is no mention of the name of who
made it first.
Claims to the modern recipe are easier to follow: New Yorker Rose Davis
made peanut butter in 1840, Canadian Marcellus Edson gained a patent
for it in 1884, George A. Bayle made peanut butter in 1890, John Harvey
Kellogg – he of the famous Kellogg's cereals – received a patent for
suchlike product in 1897, and Ambrose Straub from St Louis, Missouri
patented a peanut butter making machine in the 1903, the same year
George Washington Carver introduced his peanut butter recipe. The next
year, C H Sumner introduced peanut butter commercially at the Universal
Exposition in St Louis. But it would be Joseph L. Rosenfield who would
take it big time from 1922 onward.
Rosenfield licensed his churning process for smooth peanut butter to
the Peter Pan brand in 1928 but in 1932 introduced his own Skippy
brand.
Today, peanut butter is a billion dollar industry. Thanks to that guy
or girl whose name we don’t know.
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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Guess?
~Shared by Mary H.,
Montreal, Canada
If you have it, you want to share it. If you share it, you don't have
it. What is it?
A secret.
The more you have of it, the less you see. What is it?
Darkness
What book was once owned by only the wealthy, but now everyone can have
it? You can't buy it in a bookstore or take it from a library.
A telephone book.
What gets whiter the dirtier that it gets?
A chalkboard
What happened in the middle of the twentieth century that will not
happen again for 4,000 years?
The year 1961 can be read upside down and that won't happen again until
6009!
What has no beginning, end, or middle?
A doughnut.
What has to be broken before it can be used?
An egg.
What does no man want, yet no man wants to lose?
Work - Employment
How many bricks does it take to complete a building made of brick?
Only one, the last one.
What is everything to someone, and nothing to everyone else?
Your mind.
Big as a biscuit, deep as a cup, even a river can't fill it up. What is
it?
A kitchen strainer.
What goes up and never comes down?
Your age.
What's the greatest worldwide use of cowhide?
To cover cows.
What's long and thin, covered in skin; red in parts, and put in tarts?
Rhubarb.
What has feet and legs, and nothing else?
Stockings
What is the moon worth?
$1, because it has 4 quarters.
What grows when it eats, but dies when it drinks?
A candle.
What stays where it is when it goes off?
An alarm clock
You heard me before, yet you hear me again. Then I die, 'til you call
me again. What am I?
An echo
There is a man standing over a dead body in a coffin, and another man
walks in and asks, who's in the coffin. The first man replies, brothers
and sisters, I have none, but this man's father is my fathers son.
Who's in the coffin?
His son
There are 2 guards. One tells the truth and one lies. There are also 2
doors. One leads to Heaven and the other leads to the devils
playground. One guard is in front of each door. You can only ask the
guards ONE question and you have to ask the same question to both
guards. What you are trying to find out is which door leads to Heaven
and which door leads to the devil's playground.
Ask each one "What will the other one say is the door to heaven?" They
should answer the same. Go in the opposite door they say.
Two boxers are in a boxing match (regular boxing, not kick boxing). The
fight is scheduled for 12 rounds but ends after 6 rounds, after one
boxer knocks out the other boxer. Yet no man throws a punch. How is
this possible?
They were women boxing.
A farmer had seventeen sheep, all but nine died, how many did he have
left?
9
A man builds a house with all 4 sides facing south. A bear walks past
the house. What color is the bear?
Probably a white Polar Bear in the North Pole.
A skin have I, more eyes than one. I can be very nice when I am done.
What am I?
A potato
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe
Name: Chicken Cordon
Bleu Casserole
Submitter:
Treva, NC
Reviewer:
Edna, Decatur, IL
Date: April
12, 2004
http://www.a2zrecipes.net/04122004.html
This
is an OLD
recipe from Treva.
Not sure of the date, but I found it in an old
computer that we haven't used for at least 4 years. It is
excellent. Thanks, Treva! It has definitely been a keeper!
~
Edna from
Decatur, IL
CHICKEN CORDON BLEU
CASSEROLE
~Shared by Treva, NC
2 lbs of skinless chicken breasts, cut into chunks
bread crumbs
1 egg mixed with 1/2 cup milk
8 OZ Swiss cheese
8 OZ ham, diced
1 can cream of chicken soup
1 cup milk
Dip chunks of chicken in and egg/milk mixture, then into bread crumbs,
coating well. Brown in a little oil until golden. Place
chunks in a baking dish, add cubes of Swiss cheese and ham. Mix cream
of chicken soup with 1 cup milk, mix well and pour over all. Bake
at 350 for 30 minutes or until meat tender and casserole bubbly.
Yum!
Note...I spray my casserole dish with cooking spray first. Helps
to keep baked-on "stuff" down to a minimum.
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
HILLBILLY PIE
~Shared by Luanne,
FL
Does anyone remember eating this pie? It really is a good dessert
and so easy.
3/4 cup light corn syrup
3/4 cup white sugar
3 eggs
1 cup rolled oats
1/4 cup margarine, melted
2 teaspoons vanilla extract
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F.
In a large bowl, combine corn syrup, sugar, eggs, melted margarine and
vanilla. Mix in the oatmeal. Pour filling into pie shell.
Bake in preheated oven for 60 minutes, or until a knife inserted in the
center comes out clean.
HORSERADISH-CRUSTED
BEEF TENDERLOIN
~Shared by James
D., WA
Serves 6
Ingredients
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of
fat and silver skin
Kosher salt (see note)
3 tablespoons panko bread crumbs
1 cup plus 2 teaspoons vegetable oil
1 1/4 teaspoons ground black pepper
1 small shallot , minced (about 1 1/2 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about
2 teaspoons)
1/4 cup well-drained prepared horseradish (see note)
2 tablespoons minced fresh parsley leaves
1/2 teaspoon minced fresh thyme leaves
1 small russet potato (about 6 ounces), peeled and grated on large
holes of box grater
1 1/2 teaspoons mayonnaise
1 1/2 teaspoons Dijon mustard
1/2 teaspoon powdered gelatin (see note)
Instructions
1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and
let stand at room temperature 1 hour or refrigerate for up to 24 hours.
Adjust oven rack to middle position and heat oven to 400 degrees.
2. Toss bread crumbs with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4
teaspoon pepper in 10-inch nonstick skillet. Cook over medium heat,
stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer
to rimmed baking sheet and cool to room temperature (wipe out skillet).
Once cool, toss bread crumbs with shallot, garlic, 2 tablespoons
horseradish, parsley, and thyme.
3. Rinse grated potato under cold water, then squeeze dry in kitchen
towel. Transfer potatoes and remaining cup oil to 10-inch nonstick
skillet. Cook over high heat, stirring frequently, until potatoes are
golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer
potatoes to paper towel-lined plate and season lightly with salt; let
cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard
remainder. Once potatoes are cool, transfer to quart-size zipper-lock
bag and crush until coarsely ground. Transfer potatoes to baking sheet
with bread-crumb mixture and toss to combine.
4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly
with remaining teaspoon pepper. Heat reserved tablespoon oil in 12-inch
nonstick skillet over medium-high heat until just smoking. Sear
tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to
wire rack set in rimmed baking sheet and let rest 10 minutes.
5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard
in small bowl. Just before coating tenderloin, add gelatin and stir to
combine. Spread horseradish paste on top and sides of meat, leaving
bottom and ends bare. Roll coated sides of tenderloin in bread-crumb
mixture, pressing gently so crumbs adhere in even layer that just
covers horseradish paste; pat off any excess.
6. Return tenderloin to wire rack. Roast until instant-read thermometer
inserted into center of roast registers 120 to 125 degrees for
medium-rare, 25 to 30 minutes.
7. Transfer roast to carving board and let rest 20 minutes. Carefully
cut meat crosswise into 1/2-inch-thick slices and serve.
Notes:
If using table salt, reduce the amount in step 1 to 1 1/2 teaspoons.
Add the gelatin to the horseradish paste at the last moment, or the
mixture will become unspreadable. If desired, serve the roast with
Horseradish Cream Sauce (recipe follows; you will need 2 jars of
prepared horseradish for both the roast and sauce). If you choose to
salt the tenderloin in advance, remove it from the refrigerator 1 hour
before cooking. To make this recipe 1 day in advance, prepare it
through step 3, but in step 2 do not toss the bread crumbs with the
other ingredients until you are ready to sear the meat. The gelatin
paste keeps the bread crumbs attached to meat much better than an egg
version. It also has a slight elasticity and allows it to remain firmly
stick to the meat as it is sliced.
Horseradish Cream
Sauce
Makes about 1 Cup
Ingredients
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon pepper, black, ground
Instructions
Whisk cream in medium bowl until thickened but not yet holding soft
peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper.
Transfer to serving bowl and refrigerate at least 30 minutes or up to 1
hour before serving.
Source: America's Test Kitchen
http://www.americastestkitchen.com/recipes/detail.php?docid=20851
MOM'S WATERMELON
PICKLES
~Shared by Mary H.,
Montreal, Canada
Rind of one watermelon
1/2 cup salt
3 quarts cold water
3 cups vinegar
1 1/2 quarts boiling water
6 cups sugar
3 tablespoons whole allspice
3 tablespoons whole cloves
5 (3-inch) cinnamon sticks
Peel of 1 lemon, thinly sliced
In evening: Prepare rind by removing any traces of pink fruit.
Cut rind into 1-inch squares and measure. You will need about 4
quarts. Make a brine out of the salt and water. Pour over
the watermelon rind. Cover and let stand overnight. Drain,
then rinse with fresh water the next morning.
Cover rind with fresh water and bring to a boil. Simmer until
tender, about 10 minutes. Drain.
Combine boiling water, vinegar, sugar, spices and lemon peel; bring to
a boil. Add the rind and bring to a boil again. Boil gently
until the rind is clear and transparent (about 45 minutes). Pour
immediately into hot, sterilized jars. Seal at once. Yield
4 to 5 pints.
FRESH ASPARAGUS WITH
CAPER BUTTER
~Shared by Dorine
H., Newark, DE
2 bunches fresh asparagus
2 oz./60g unsalted butter
1/4 cup/60ml drained capers
Garnish: nasturtium flowers
Wash asparagus in 2-3 changes cool water. Break off at the
natural breaking point. Steam together with the ends until bright
green and crisp-tender.
(Reserve the steaming water and ends to boil further to use in
vegetable broth. Boil until the ends are soft and stringy.
Press liquid out of the ends and discard. Freeze broth to save.)
Melt the butter and stir in the capers. Arrange the asparagus,
all facing the same direction, on an asparagus platter and pour the
caper butter over it. Garnish with nasturtiums. (Use only
nasturtium blossoms that you or somebody you trust has grown without
pesticides for culinary purposes.)
EASY, EASY CASSEROLE
~Shared by Barb C.,
Chula Vista, CA
INGREDIENTS
1 1/2 pounds ground turkey
4 potatoes, peeled and sliced
2 tablespoons butter
Salt and pepper to taste
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can condensed tomato soup
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, place the turkey and saute
for 5 to 10 minutes, or until browned.
3. Place the sliced potatoes in the bottom of a lightly greased 2-quart
casserole dish, cover with butter and season with salt and pepper to
taste. Then layer the cream-style corn over the potatoes, top with the
browned turkey meat, and then top with the tomato soup.
4. Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.
COLACHE
~Shared by Larry
J., Spring Hill, TN
Delicious vegetables all on one plate
INGREDIENTS:
1/4 cup bacon fat or other shortening
2 yellow crookneck squash, thinly sliced
2 zucchini, thinly sliced
1 medium onion, finely chopped
1 red Bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 (4-ounce) can chopped green chilies, drained (optional)
1 clove garlic, minced
3 ears corn
1 large tomato, peeled and diced
1 cup green beans, cut into 1/2-inch slices
1/2 cup water
1 teaspoon salt
Freshly ground pepper to taste
TO PREPARE:
Melt bacon fat in a heavy pan and add squash, onion, peppers, chilies
and garlic. Cook, stirring for about 5 minutes. Cut kernels
from corn cobs and add corn, tomato, beans, water and salt to
mixture. Cover and simmer until the vegetables are tender.
Correct seasonings and add freshly ground pepper.
SERVINGS: 8
Source: "Traditions...A Taste of the Good Life" by The Junior League of
Little Rock
http://www.amazon.com/exec/obidos/ASIN/0960672419/atozreci-20
CRACKER BARREL'S
"FRIED" APPLES
~Shared by Marilyn,
Canton, OH
2 cups apple juice
4 large golden delicious apples, cut into eights (no need to peel)
1/2 cup apple juice
3 Tbsp cornstarch
1 tsp. cinnamon
4 Tbsp. sugar
Combine 2 cups apple juice and apples in a skillet. Simmer gently
turning apples carefully until tender, checking with a fork. Remove
from apples from skillet and set aside.
In a jar put 1/2 cup apple juice and cornstarch, cinnamon and sugar.
Put the lid on and shake well (I do this over the sink). Stir
into hot juices in skillet and cook on medium heat until bubbly and
thickened.
A great side dish, also good with vanilla ice cream, over oatmeal or
pancakes, or waffles for breakfast.
CHICKEN POT PIE
~Shared by Treva, NC
Prep: 20 minutes
Bake: 45 minutes
Serves: 6
1 package (15 ounces) refrigerated pie crust, at room temperature
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
3 cups cooked cut-up vegetables (peas, sliced carrots and cubed
potatoes)
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in
Water, drained
Place 1 pie crust into a 9-inch pie plate.
Stir the gravy, vegetables and chicken in a medium bowl. Spoon the
chicken mixture into the pie plate. Place the remaining pie crust over
the filling. Press the edges to seal. Cut several slits in the top
crust. Bake at 400°F. for 45 minutes or until the crust is golden brown.
Nutritional Values per Serving:
Using Swanson Premium Chunk Chicken Breast: Calories 450, Total Fat
21g, Saturated Fat 10g, Cholesterol 31mg, Sodium 798mg, Total
Carbohydrate 51g, Dietary Fiber 3g, Protein 16g, Vitamin A 96%DV,
Vitamin C 11%DV, Calcium 2%DV, Iron 3%DV
Source: Campbell's Kitchen
OMJ'S (Old Man
Jim's) MEATLOAF
~Shared by Johnny,
LA
Ingredients
5 lb ground chuck roast
2 ½ lb ground pork
2 large onions -- minced
2 bell peppers -- minced
16 oz Italian seasoned bread crumb
2 oz Cajun bbq rub
2 teaspoon thyme
2 teaspoon sage
6 large eggs -- beaten
¼ cup sesame oil
1 recipe Danny's Meat Glaze and Sauce* -- 1/3 cup for the mix, 1/4 cup
for glazing and saucing
Instructions
MEATLOAF:
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal
loaves. Place each loaf into a foil loaf pan and place both into a
275°F pit for 2-1/2 hours.
Remove from pit, brush tops with Danny's glaze and return to pit for 15
more minutes.
Drain fat from loafs, slice and serve
Use remaining Danny's glaze as a sauce at the table.
Yield: 2 large loaves
I buy English cut chuck roasts and have them ground. This way you know
what you are getting, and it is safer than buying ground beef.
*Danny's Meat Glaze
and Sauce From
Danny Gaulden
Ingredients
1/3 Prepared Yellow Mustard -- Proportional
1/3 Sugar (Brown, Turbinado, or white) -- Proportional
1/3 Apple Cider Vinegar -- Proportional
Instructions I use a 1/3 cup measure, for a small amount. A 1 cup
measure for a crowd.
Turbinado or brown sugar adds a flavor component that is missing with
white sugar.
Combine all ingredients in a saucepan. Heat GENTLY over medium
low to low heat. DO NOT boil. Stir nearly constantly.
When warm, serve or decant to a jar with a tight fitting lid and
refrigerate. Warm slightly before serving. Good on ANY kind of
meat
Source: Jim Whitten
CINCO DE MAYO GLAZED
CHICKEN WINGS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Green chilies and taco seasoning add the piquant flavor but it is the
lemon-lime carbonated beverage that adds the sweetness to these chicken
wings.
Ingredients:
1 tablespoon canola or vegetable oil
2 1/2lb chicken wings, cut apart at joints, wing tips discarded
2 medium green onions, thinly sliced including tops (about 2
tablespoons)
1 teaspoon crushed red pepper flakes
2 cans (12 oz each) lemon-lime carbonated beverage
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 package (1.25 oz) Old El Paso® taco seasoning mix
10 lettuce leaves, if desired
Preparation Directions:
1. In 12-inch nonstick skillet, heat oil over medium-high heat.
Add chicken wings and onions; sprinkle with pepper flakes. Cook
uncovered 5 to 8 minutes, stirring occasionally, until browned; drain.
2. Stir in carbonated beverage, green chiles and taco seasoning
mix. Increase heat to high; cook uncovered 15 minutes, stirring
occasionally. Reduce heat to medium-high; cook 5 to 10 minutes,
stirring frequently, until chicken wings are completely glazed, small
amount of glaze remains in skillet and juice of chicken is clear when
thickest part is cut to bone (180°F).
3. To serve, line serving plate with lettuce; arrange chicken
wings over lettuce. Serve immediately.
5 servings (4 chicken wings each)
Source: Linda Drumm, Victor, ID, Bake-Off® 42 (Orlando, 2006)
CELERY ROOT AND
SQUASH GRATIN WITH
WALNUT-THYME STREUSEL
~Shared by Linda
H., Rosharon, TX
Makes: 8 to 12 servings
In this gratin, layers of celery root and squash are bathed in cream
and topped with crunchy walnut- and thyme-studded breadcrumbs, making
for a crowd-pleasing side. You can make this up to 1 day ahead
and rewarm it, covered, at 350°F for about 20 to 30 minutes before
serving.
For the streusel:
1 cup panko
4 tablespoons unsalted butter (1/2 stick), melted
1/2 cup finely chopped walnuts
1 tablespoon finely chopped fresh Italian parsley
1 1/2 teaspoons fresh thyme leaves
1 teaspoon kosher salt
For the gratin:
1 1/4 cups heavy cream
1 medium butternut squash (about 3 pounds), peeled, cut in half, and
seeded
1 medium celery root, also known as celeriac (about 1 pound), peeled
and cut in half
2 tablespoons unsalted butter
1/2 medium white onion, thinly sliced
For the streusel:
Combine all ingredients in a medium bowl and mix until butter is
incorporated. Cover and place in the refrigerator until ready to use.
For the gratin:
Heat the oven to 400°F. Coat a 13-by-9-inch baking dish with butter .
Pour cream into a large bowl and set aside. Slice squash and celery
root into 1/4-inch-thick pieces, placing pieces into the cream as they
are cut. Toss until well coated.
Melt butter in a frying pan over medium heat. When it foams, add onion
and season well with salt and freshly ground black pepper. Sauté until
translucent, about 5 minutes; set aside.
Construct gratin by ladling 1/3 of the squash and celery root mixture
into the baking dish, then seasoning well with salt and freshly ground
black pepper. Top with 1/2 of the onions, then another layer of squash
and celery root. Season the second layer and cover with the remaining
onions. Place the last of the squash and celery root on top and press
down to create an even surface. Season with salt and pepper, then pour
the remaining cream over top.Sprinkle streusel evenly over gratin. Bake
until vegetables are soft and streusel is golden brown, about 40 to 50
minutes. Let sit at room temperature for about 20 minutes before
serving.
Source: chow.com
PEACH SMOOTHIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (15 ounce) can sliced peaches, drained
4 scoops vanilla ice cream
2 cups vanilla soy milk
1/4 cup orange juice
In a blender, combine peaches, ice cream, soy milk and orange juice.
Blend until smooth. Pour into glasses and serve.
PETITE NUTELLA
POCHETTES
~Shared by Marilyn,
Canton, OH
This is the cookie that was such a hit with the diners at a Next Food
Network Star Challenges. It was the next to last challenge and she went
up against two other contestants. At that challenge she baked the
Potato-Bacon Torte which is so wonderful and this cookie. I don't
remember the other dish but this is the first time I've seen the recipe
for the cookie.
1 cup (2 sticks) butter -- at room temperature
8 ounce cream cheese -- at room temperature
2 cup flour
1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended:
Nutella)
Water -- as needed
1/2 cup confectioners' sugar
Special equipment: 3-inch fluted biscuit cutter
In a medium bowl, using a hand mixer, cream butter and cream cheese
together until light and creamy. Add the flour slowly until the dough
forms. Do not over-mix! Shape the dough into a ball and cover. Let the
dough rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F. On a lightly-floured surface, using
a lightly-floured rolling pin, roll out dough to 1/8-inch thickness.
Using a 3-inch fluted biscuit cutter, cut out as many circles as you
can. Form scraps into a ball and reroll to make more circles.
Fill each dough circle with a small spoonful of the chocolate-hazelnut
spread. Dip your finger in tap water and spread on the edge of half the
circle to help create a seal. Fold the dough over to create a crescent.
Bake until golden, about 15 minutes. Cool, then sift the confectioners'
sugar on top and serve.
Source: Melissa d'Arabian, Ten Dollar Dinners
HONEY WHEAT BRAN
MUFFINS
~Shared by Treva, NC
Along with wheat bran and raisins, this muffin has a little something
extra -- canola oil, which is high in monounsaturated fat and high in
plant omega-3s.
1 & 1/2 cups wheat bran
1 & 1/8 cup low-fat buttermilk
3 tablespoons canola oil
4 tablespoons honey
1 large egg (use a brand higher in omega-3s, if possible)
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or other dried fruit
Preheat oven to 375 degrees. Line muffin pan with paper or foil muffin
liners.
Add wheat bran and buttermilk to mixing bowl; let stand for 10 minutes.
Add oil, honey, egg, brown sugar, and vanilla extract to bran mixture;
beat on low to blend well. Scrape sides of bowl halfway through mixing.
Add flours, baking soda, baking powder, and salt to medium-sized bowl;
blend well with whisk or fork. Add flour mixture all at once to mixing
bowl with wheat bran mixture. Beat on low to blend, scraping sides of
bowl halfway through mixing. Fold in raisins. Spoon batter (about 1/4
cup) into each muffin cup. Bake 15-20 minutes or until toothpick
inserted into center of muffin comes out clean.
Yield: Makes 12 muffins (6 servings)
WebMD Weight Loss Clinic members: Journal as 3 pieces of pancake,
waffle, French toast OR 1 small muffin + 1 slice of whole-wheat bread
Nutrition Information: Per 2-muffin serving: 300 calories, 7 g protein,
50 g carbohydrate, 8 g fat, 1 g saturated fat, 36 mg cholesterol, 8.5 g
fiber, 540 mg sodium. Calories from fat: 24%.
BUFFALO WINGS
~Shared by Johnny,
LA
I first had spicy hot buffalo wings more than 10 years ago when I went
to visit my cousin in Arizona. After she ordered in, I saw that buffalo
wings were actually fried chicken wings. I was too embarrassed to tell
her that I did not eat chicken with skin on it, so I tried one and have
never looked back. I am not sure how it all would have turned out had
the wings not been loaded with hot sauce.
INGREDIENTS
5 cups of vegetable oil
24 chicken wings, cut in half where joint bends*
3/4 stick of unsalted butter
1 tbsps apple cider vinegar
6 tbsps any hot pepper sauce, Franks is excellent
1 bunch of celery, strings removed from stalks and cut into serving
size for dipping
1 bunch of carrots, cut to make sticks for dipping
1 bottle blue cheese dressing
DIRECTIONS
Heat oil large deep skillet to 375 degrees or in a deep fryer according
to maker directions. Chicken wings should be patted dry, placed on
paper towels and covered with paper or cloth towel until ready to cook.
Fry chicken wings 6 or 7 at a time in hot oil for about 10 minutes or
until done. Remove cooked chicken from hot oil and keep warm until all
wings are cooked.
Over low heat melt butter in large skillet. If a skillet was used to
fry chicken wings, pour cooled oil in large tin and wipe skillet then
proceed. When butter has melted, add hot pepper sauce and vinegar, stir
to blend and add cooked chicken wings. Spoon hot sauce mixture over
chicken wings and simmer for 10 to 15 minutes. Remove chicken wings
with a slotted spoon and place on large serving tray. Pour remaining
sauce into a serving bowl. Place celery and carrot sticks on same tray
with chicken wings or on separate serving dishes. Empty blue cheese
dressing in serving bowl. Allow guests to serve themselves. To
discourage double dipping, have serving spoons next to hot pepper sauce
and blue cheese dressing.
Makes about 48 appetizers or 12 servings of two whole wings per person
*Hint: Remove the tip from each wing.
APPLE DANISH
CHEESECAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
INGREDIENTS
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup sugar
1/2 cup cold butter or margarine
1/4 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon cream of tartar
1 egg
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
DIRECTIONS
In a small bowl, combine flour, almonds and sugar; cut in butter until
crumbly. Add extract. Shape dough into a ball; place between two sheets
of waxed paper. Roll out into a 10-in. circle. Transfer to a greased
9-in. x springform pan; gently press dough against the bottom and up
the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until
smooth. Add egg; beat on low just until combined. Pour over crust. In a
bowl, combine brown sugar, flour and cinnamon. Add apples and stir
until coated. Spoon over the filling. Sprinkle with almonds. Bake at
350° for 40-45 minutes or until golden brown. Cool on a wire rack for
10 minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Remove sides of pan.
Yield: 8-10 servings.
Source: Taste of Home
COCONUT RICE
~Shared by Linda
H., Rosharon, TX
This dish goes well with curry dishes or Indonesian vegetable and meat
dishes. Note from Linda: Can add thawed green peas to the coconut
milk before adding rice. Yum!
Makes 4 to 6 servings
1 1/2 cups long-grain rice
2 1/2 cups coconut milk
1/2 tsp. salt
2 bay leaves (optional)
In a heavy saucepan, bring the ingredients to a boil. Lower heat and
simmer, covered, for 20 minutes. Remove from heat and let stand,
covered, until ready to serve.
AFFY TAPPLE SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed
In a medium saucepan, stir together the flour, sugar, tapioca, vinegar,
and the reserved pineapple juice. Cook over medium heat, stirring
constantly, until thick. Remove from heat and chill.
In a large bowl, combine the pineapple, apples, peanuts, and chilled
tapioca mixture. Fold in the whipped topping and chill for at least 1
hour before serving.
CINNAMON FRENCH
TOAST BAKE
~Shared by Marilyn,
Canton, OH
1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup
Garnish:
Icing from cinnamon rolls
Powdered sugar
Maple syrup, if desired
Pour melted butter into an ungreased 13×9 inch glass dish.
Separate dough into 16 rolls, reserving the icing for later use.
Cut each roll into 8 pieces and add to buttered baking dish. Beat eggs
in medium bowl. Add cream, cinnamon and vanilla and beat until well
blended. Pour over cut pieces of cinnamon roll pieces. Sprinkle with
pecans and drizzle 3/4 cup syrup over top.
Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15
minutes. Remove the covers from icing and microwave on medium or
50% power for 10 to 15 seconds. (Should be thin enough to drizzle.)
Drizzle icing over the top. Sprinkle with powdered sugar. Serve with
additional syrup, if desired. Yum!
PASTA WITH HOT
SAUSAGE SAUCE
~Shared by Treva, NC
"If you like sausage, you'll love this thick, meaty sauce! Try sweet
Italian sausage for a less spicy version."
1 pound hot Italian sausage, casings removed
2/3 cup red onion, diced
3 cloves garlic, minced
1 tablespoon minced capers
1 (28 ounce) can whole peeled tomatoes, mashed, liquid reserved
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
Salt to taste
1 (16 ounce) package dry ziti pasta
1/2 cup grated Romano cheese
In a skillet over medium heat, cook the sausage until evenly brown.
Mix the red onion, garlic, and capers into the skillet, and cook until
onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes,
tomato sauce, and red wine. Season with basil, parsley, oregano, red
pepper, black pepper, and salt. Bring to a boil, and reduce heat to
low. Simmer 45 minutes, stirring occasionally, until thickened.
Bring a large pot of lightly salted water to a boil. Place the ziti in
the pot, cook 10 minutes, until al dente, and drain.
Serve the sauce mixture over the cooked pasta. Top with Romano cheese.
GOOD LOOKING CAKE
~Shared by Johnny,
LA
Ingredients
1 cup sugar
1 cup brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine
Instructions
1. Preheat oven to 350 degrees. Lightly grease and flour a 9-by-13-inch
baking dish.
2. Stir together sugar, brown sugar, eggs and oil in a medium bowl
until smooth. Stir in flour and vanilla. Add pecans and stir until
evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.
Serves 12 to 14.
Tips: Serve with a dollop of whipped cream on top. This cake is perfect
for potluck suppers or to pack in lunch boxes.
QUICK WHOLE-WHEAT
APRICOT BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
"I've always liked this fruit bread of my mother's because it isn't as
sweet as most and because it's made of a fifty-fifty mix of unbleached
and whole-wheat flour. An additional plus: The bread
freezes wonderfully. Wrap snugly in foil or plastic freezer wrap;
label, date, and store in a 0*F. freezer. Use in three months."
1 cup sifted unbleached all-purpose flour
1 cup un sifted whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
1 cup coarsely chopped dried apricots
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
Preheat oven to 350*F. Grease an 8 1/2 x 4 1/2 x 2 3/4-inch loaf
pan well; set aside.
Mix unbleached flour, whole-wheat flour, baking powder, and salt in
large bowl. Work in sugar, pressing out lumps; stir in
apricots. Make well in center of dry ingredients.
Whisk together egg, milk, and oil in large measuring cup. Pour
into well in dry ingredients and stir briskly just enough to mix--no
longer or bread will be tough.
Spoon mixture into prepared pan; let stand on counter 10 minutes; then
bake about 45 to 50 minutes until loaf begins to pull from sides of
pan, is springy to tough, and a toothpick inserted in center comes out
clean.
Cool loaf in pan on wire rack 10 minutes. Loosen around edge and
turn out on rack. Cool thoroughly before slicing. Makes an
8 1/2 x 4 1/2 x 2 3/4-inch Loaf
Source: American Century Cookbook By Jean Anderson (1997)
COCHINITA PIBIL
(Mexican Achiote Pork)
~Shared by Linda
H., Rosharon, TX
Everyone seems to love this dish which originated in the state of
Yucatan in Mexico.
Serves 4.
1 Red onion
½ c Red Wine vinegar
½ c water
3 bay leaves
2 pounds of boneless pork shoulder
1 C Red wine vinegar
1 ½ c water
3.5 ounces achiote paste tablet
1 tsp chicken bouillion
Salt to taste
Habanero chili sauce (optional)
Corn tortillas
Pre-cooking:
Cut the onion in thin, long slices Boil the pre-cut onion
for 10 minutes or until fully cooked in a mixture of half Red Wine
vinegar and half water, just enough to cover the onion in the sauce pan
Put the onion mix in the refrigerator, it should be served cold.
Cut the pork meat in chunks and discard big pieces of fat, leave some
fat as it adds to the flavor
In a separate container, mix half a cup of Red Wine vinegar, one and a
half cups of water, and some salt
Add a tea spoon of chicken bouillon to the water mix, and dissolve the
achiote paste tablet in it. This may take a while to mix.
Cooking:
Set tall frying pan in mid-high heat.
Add the pork and the achiote-water mix.
Bring to a boil, reduce heat to low and simmer for about 3-4 hours or
until the meat is very soft and pulls apart easily
Pull apart the meat and cook for a little while longer, add a little
water whenever necessary to keep the meat covered
Heat the tortillas and enjoy, Cochinita Pibil is served in a plate
where everyone makes "tacos" from it.
To each tortilla, add some of the Cochinita, some pickled onions and
Habanero sauce. The tortilla should get a little wet with the Cochinita
sauce. It should not be dry.
BEAR'S BREAKFAST
BURRITOS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 (22 oz) pkg. frozen hash brown patties
15 eggs
2 T. chili powder
2 T. garlic salt
1 T. ground cumin
1/2 lb. uncooked chorizo or bulk spicy pork sausage
6 jalapeno peppers, seeded and minced
1 large green pepper chopped
1 red pepper chopped
1 onion chopped
1 bunch green onions chopped
3 C. salsa
1 (28 oz) pkg. tortilla shells
4 C. Monterey Jack Cheese
sour cream, optional
Cook hash browns according to package directions; crumble and keep
warm. Meanwhile in a large bowl whisk the eggs, chili powder,
garlic and onion. Set aside. In a large skillet cook the
chorizo, peppers and onion over medium heat until meat is no longer
pink; drain. Add reserved egg mixture; cook and stir over medium
heat until eggs are set. Stir in salsa.
Spoon 1/2 C. hash browns and 1/2 C. egg mixture off center on each
tortilla, sprinkle with 1/3 C. cheese. Fold sides and ends over
filling and roll up. Wrap each burrito in waxed paper and
foil. Serve warm with sour cream if desired. Cool remaining
burritos to room temperature; freeze up to 1 month.
To use frozen burritos: Remove foil and waxed paper. Place
burritos 2" apart on an ungreased baking sheet. Bake uncovered at
350 for 50-55 minutes or until heated through.
LEMON MERINGUE PIE,
CAMP-STYLE
~Shared by Marilyn,
Canton, OH
Heat a grill. Thread 2 sponge cake dessert shells raft style onto 2
skewers.
Repeat with 6 more dessert shells. Grill, well side down, on a oiled
grate until browned.
Flip and fill each well with 1 Tablespoon lemon curd, top with mini
marshmallows.
Transfer to the grill's warming rack, cover and cook until marshmallows
are lightly toasted, 5 min. then serve.
MAKES 4 SERVINGS OF SKEWERS
BUSTER SUNDAE PIE
~Shared by Treva, NC
Starting with refrigerated pie crust, this no-fuss ice cream pie goes
together easily, yet yields a first-class dessert that features peanuts
as well as fudge and caramel toppings.
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as
directed on box
Filling
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)
Additional peanuts, if desired
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust
Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15
minutes.
2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the
caramel topping and 1/4 cup of the fudge topping. Sprinkle with
peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours
or overnight.
3. Drizzle individual servings with remaining caramel topping and fudge
topping. Sprinkle with additional peanuts. Cover and freeze any
remaining pie.
LOUISIANA FRIED MEAT
PIES WITH CAJUN
TARTAR SAUCE
~Shared by Johnny,
LA
Right out of Natchitoches, Louisiana.
1¼ hours
45 min prep
SERVES 12, 12 pies
1 teaspoon vegetable oil
1 lb lean ground beef
1/2 lb ground pork
1 onion, finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons minced garlic
1 tablespoon flour
1 cup water
1/4 cup green onion, sliced thin
For the pastry
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons shortening
1 egg
3/4 cup milk
egg wash (1 egg beaten with 2 tablespoons water)
vegetable oil (for frying)
Cajun Tartar Sauce
1 large egg
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onions
1/2 cup vegetable oil
1/2 cup olive oil
1/4 teaspoon cayenne
1 tablespoon creole mustard
1 teaspoon salt
In a large skillet heat 1 teaspoon oil and cook beef and pork, stirring
occasionally, until browned, about 5 to 6 minutes.
Add onions, bell peppers, celery, salt, cayenne and black pepper. Cook,
stirring often, until the vegetables are wilted, about 10 to 12
minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until
the mixture thickens slightly, about 3 minutes. Remove from the heat
and add green onions. Mix well and let cool.
In a mixing bowl, sift together flour, salt and baking powder. Cut in
the shortening until mixture resembles coarse meal. In a small bowl,
beat the egg with the milk. Gradually add the egg mixture to the flour
mixture, working it to make a thick dough.
Pinch off a medium size ball of dough. Roll out ball of dough on
lightly floured surface until you get approximately 5 inch circle.
Place about 1/4 cup of meat filling in the center of each round and
brush edges lightly with egg wash. Fold edges together and crimp closed
with a fork.
Heat oil in a deep pot or electric deep-fryer to 360 degrees. Fry the
pies, in batches, until golden. Drain on paper towels and serve
immediately.
Instructions for Cajun Tartar Sauce:
Place the egg, garlic, lemon juice, parsley and green onions in a food
processor and process for about 15 seconds until pureed. With the
processor running, pour the oil through the feed tube in a steady
stream. Add the cayenne, mustard and salt.
PORK WITH PEAS AND
ONIONS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1/3 cup. apple juice, no sugar added
2 tbs. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 cup frozen pearl onions
1/2 cup frozen peas
1 tsp. cornstarch
In medium glass or stainless steel mixing bowl combine juice, vinegar,
thyme, salt and pepper; add pork and turn to coat. Cover and
refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler.
Arrange pork on rack in broiling pan, reserving marinade. Broil 4
inches from heat source, turning once, until thoroughly cooked, 2
minutes on each side. While pork is broiling, prepare onion mixture, in
10 inch nonstick skillet, heat oil; add onions and peas and cook over
high heat, stirring frequently, until heated through, about 5 minutes.
Add cornstarch to reserved marinade mixture, stirring to dissolve
cornstarch; add to onion mixture in skillet and cook, stirring
constantly, until mixture comes to a boil and is thickened, about 1
minute. Serve pork topped with onion mixture.
HERSHEY SYRUP CAKE
~Shared by Linda
H., Rosharon, TX
1/2 cup margarine
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking power
1/4 teaspoon salt
16 ounces can Hershey Syrup
Icing:
1/2 cup margarine
1 cup sugar
1/3 cup milk
1/2 cup chocolate chips
Cream margarine and sugar; then add eggs one at a time and beat well,
after each. Sift dry ingredients and add to above mixture. Add syrup
and bake at 350 degrees for 50 minutes in 13x9 inch pan. Do not over
bake. Ice while hot.
Icing:
Boil margarine, milk and sugar together for two to three minutes. Add
chocolate chips, beat until smooth. Pour on cake.
Source: CDKitchen
http://www.cdkitchen.com
BLUE CHEESE MACARONI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese
1/2 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add macaroni and
cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt,
pepper and bell peppers. Simmer until heated through. Stir in cream,
flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.
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CHEERIOS
BANANA-RAISIN MUFFINS
~Shared by Treva, NC
These muffins are moist, nutritious, low fat and low calorie. Easy to
grab and run out the door. Turn whole-grain cereal and fruit into
moist and delicious muffins for a nutritious breakfast on the move!
Tastes great and fill you up.
Prep Time: 10 min
Start to Finish: 35 min
makes: 12 muffins
2 cups Cheerios® cereal
3/4 cup Gold Medal® all-purpose flour
1/2 cup Gold Medal® whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup mashed very ripe bananas (2 to 3 medium)
2/3 cup buttermilk
2 tablespoons canola oil
2 egg whites
1/2 cup raisins or sweetened dried cranberries
1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking
spray, or grease bottoms only of muffin cups. Place cereal in
food-storage plastic bag; slightly crush with rolling pin to make 1 1/2
cups.
2. In large bowl, mix cereal, flours, brown sugar, baking powder and
baking soda. Stir in remaining ingredients just until moistened. Divide
batter evenly among muffin cups.
3. Bake 18 to 22 minutes or until golden brown. Let stand about 2
minutes in pan, then remove from pan to cooling rack. Serve warm if
desired.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Muffin: Calories 140 (Calories from Fat 30); Total Fat 3g (Saturated
Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total
Carbohydrate 26g (Dietary Fiber 2g, Sugars 11g); Protein 3g Percent
Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 20%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Bountiful Bananas
Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is
important for digesting proteins—plus it helps to keep hair and nerves
healthy.
Success
Fully ripened bananas are the ones on your counter that are turning
brown with some black spotsùare the ones you want to use for this
recipe. They are much more flavorful and add more moistness to baked
goods than bananas that are tinged green or have just turned bright
yellow.
Substitution
Try cranberries in place of the raisins for a variation on flavor and
color.
LOW-FAT BAKED CRAB
CAKES
~Shared by Maggie,
TX
Use real, fresh crab for this one. These crab cakes are good on their
own too, without any type of sauce on them. This recipe has been
featured in a post on The Recipe
Girl blog.
12 square saltine (soda) crackers
1/3 cup chopped fresh parsley
2 Tbsp low fat plain yogurt or sour cream
1/3 cup chopped roasted red pepper (from the jar)
1 Tbsp water
1 Tbsp freshly squeezed lime juice
hot pepper sauce to taste
salt to taste
1 lb fresh crabmeat, picked over for shells & cartilage
2 large egg whites
1. Preheat oven to 425°F. Spray a large baking sheet with cooking spray.
2. Blend together saltines and parsley until saltines turn to crumbs.
Put in a large mixing bowl. Stir in the yogurt, red pepper, water, lime
juice, 2 to 3 dashes of hot sauce, salt to taste, and the crabmeat.
Lightly mix the egg whites with a fork and stir them in. It is
important that the mixture be thoroughly combined.
3. Using your hands, form 16 crab cakes and arrange them 1 inch apart
on the prepared baking sheet. Bake for 10-12 minutes, turning the crab
cakes with a spatula after 6 minutes. The crab cakes are done when they
are browned and cooked through.
Servings: 8
Yield: 2 crab cakes per serving
Nutrition Facts (for two crab cakes)
Amount Per Serving
Calories 146
Calories From Fat (17%) 25
Total Fat 2.79g
Saturated Fat 0.51g
Cholesterol 33.68mg
Sodium 452.03mg
Potassium 267.48mg
Carbohydrates 16.27g
Dietary Fiber 0.73g
Sugar 0.38g
Net Carbohydrates 15.54g
Protein 13.39g
WW Points 3
Source: Adapted from The New Legal Sea Foods Cookbook
http://www.amazon.com/exec/obidos/ASIN/0767906918/atozreci-20
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LINGUINE WITH LEMON-BASIL SEAFOOD
~Shared by Doe,
Oliver, B.C., Canada
This spectacular entrée of assorted shellfish is presented on a bed of
linguine. Steeping the shrimp, scallops & mussels help to preserve
their delicate flavors & textures.
3 c fat free reduced sodium chicken broth
1 1/2 c dry white wine
2 lbs large shrimp - 31-35 per lb., shelled & deveined
1 lb bay scallops, rinsed & drained
48 small mussels or small hard hell clams, suitable for steaming,
scrubbed
1 tbsp finely grated lemon peel
3/4 c lemon juice
1/4 c olive oil
3 tbsp honey
1 1/2 tsp coarsely grd pepper
1/2 c shallots
2 tbsp fresh basil or 2 tsp dried basil
3-4 garlic, pressed or minced
2 lbs dried linguine
3 tbsp chpd parsley
Thin lemon slices
Combine broth, wine & 2 c water in a 6-8 qt pot. Bring to a boil
over high heat. Add shrimp. Cover tightly, take from heat, let stand
until the shrimp are opaque in middle. Cut to test, about 3 mins. With
a slotted spoon, transfer shrimp to bowl, keep warm. Return broth to a
boil. Add scallops. Cover tightly, remove from heat Let stand til
scallops are just opaque in middle, cut to test. With a slotted spoon,
transfer scallops to bowl with shrimp, keep warm. Return broth to a
boil. Add mussels, reduce heat, cover, & boil gently til shells pop
open, 5-10 mins. With a slotted spoon, transfer mussels to bowl with
seafood, discard any unopened shells. Pour broth from pan into 2 quart
measure leaving sediment in pan. Measure 1 3/4 c of the broth &
reserve for dressing. drain any liquid from cooked seafood into
remaining broth, reserve for other uses.
To prepare lemon basil dressing, in 1 1/2 quart pan, stir together
lemon peel, lemon juice, reserved broth from seafood, olive oil, honey
& pepper. Bring to a boil over medium heat. Take from heat &
stir in shallots, basil & garlic. Add 1 c of the dressing to
seafood & stir gently. Keep warm. Bring 20 c water to boil over med
high heat. Stir in pasta, half at a time, if desired & cook just
until al dente. Drain well & transfer to a very lg platter or
shallow bowl. Add remaining dressing, & lift with 2 forks to mix.
Mound seafood over pasta, arranging mussel shells around edge of
platter if desired. Sprinkle with parsley & garnish with lemon
slices.
Exchanges per serving
4 starch 0 milk 1/4 other carbs/sugar 11/2 vegetables
3 very lean meat 13/4 fat 518 calories-15% from fat 9g
total fat 1g sat fat 124mg chol 271mg sodium
71g carbs 2g fiber 35g protein 80 mg calcium 6
mg iron
CHECKERBOARD SPUDS
AND SQUASH
~Shared by Mary S.,
Nashville, TN
Yield: 9 servings
INGREDIENTS
- 4 cups warm mashed potatoes
- 2 tablespoons butter, melted and divided
- 2 scallions, chopped
- 1/4 teaspoon black pepper
- 3 packages (12 ounces each) frozen butternut squash, thawed and
drained
- 1 tablespoon maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish
with nonstick cooking spray.
In a medium bowl, combine the mashed potatoes, melted butter,
scallions, and black pepper; mix well and set aside.
In another medium bowl, combine the squash, maple syrup, cinnamon, and
salt; mix well.
Spoon five equal-sized scoops of the potato mixture into the baking
dish, placing one scoop in each corner and one scoop in the center.
Using a spoon, shape each scoop into a square.
Place the squash mixture into the four empty squares, dividing it
equally. Pat down evenly to fill any gaps, forming a checkerboard
pattern. Bake for 45 to 50 minutes, or until heated through.
Nutritional Information Per Serving (3/4 cup): Calories: 133, Fat: 3 g,
Cholesterol: 7 mg, Sodium: 141 mg, Carbohydrate: 26 g, Dietary Fiber: 4
g, Sugars: 5 g, Protein: 3 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
http://www.amazon.com/exec/obidos/ASIN/1580401384/atozreci-20
MEXICAN SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 pound fresh tomatoes, cored and chopped
- 1/2 medium onion, diced
- 1 tablespoon fresh chopped jalapeno pepper
- 1 small garlic clove, chopped fine
- 1 teaspoon fresh chopped cilantro
DIRECTIONS
In a mixing bowl, combine the lemon juice and salt. Stir to dissolve
the salt.
Add the tomatoes and coat them with the juice. Add the onion, jalapeno,
garlic, and cilantro and stir.
Nutritional Information Per Serving (1/4 of recipe): Calories: 30, Fat:
0 g, Cholesterol: 0 mg, Sodium: 301 mg, Carbohydrate: 7 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Vegetable
Source: Diabetes Cookbook for Dummies
http://www.amazon.com/exec/obidos/ASIN/0764584502/atozreci-20
SOUTHWESTERN
BRUSCHETTA
~Shared by Mary S.,
Nashville, TN
Yield: 12 servings
INGREDIENTS
- 12 slices (1 ounce each) from a long loaf of crusty French
bread (1 pound)
- 3 tablespoons olive oil
- 1-1/2 tablespoon fresh lime juice
- 1 tablespoon minced cilantro
- 1/2 cup chopped plum tomatoes
- 1/2 cup frozen corn, thawed
- 1/2 cup minced green peppers
- 2 garlic cloves, minced
- 6-10 drops hot pepper sauce
DIRECTIONS
Preheat the oven to 375 degrees F. Brush each slice of bread with the
oil and toast the bread slices on a cookie sheet in the oven for 5
minutes.
Combine the remaining ingredients in a bowl and top each slice of bread
with the bruschetta.
Nutritional Information Per Serving (1 slice): Calories: 117, Fat: 4 g,
Cholesterol: 0 mg, Sodium: 175 mg, Carbohydrate: 17 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Monounsaturated Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
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BOILED POTATOES WITH BUTTER FOR TWO
~Shared by Jim D.,
WA
Serves 2.
The cooking time will vary depending on the size of the potatoes. Large
potatoes (about 2 1/2 inches in diameter) will require the full 18
minutes; potatoes that are less than 1 inch in diameter may be done in
just 8 minutes.
Ingredients
1 1/2 tablespoons unsalted butter
1 pound Red Bliss potato (small) or small new potatoes, scrubbed
Instructions
1. Place butter in medium serving bowl and set it aside to soften while
you prepare and cook potatoes.
2. Place potatoes and 1 tablespoon salt in large saucepan and fill with
enough cold water to cover the potatoes by about 1 inch. Bring to boil
over high heat, cover, reduce heat to medium-low, and simmer, stirring
once or twice, until potatoes are just tender when pierced with
thin-bladed knife or skewer, 8 to 18 minutes depending on size of
potatoes. Drain potatoes.
3. Cut each potato in half. Place halved potatoes in bowl with butter
and toss to coat. Season with salt and pepper to taste and toss again
to blend. Serve immediately.
Source: Cooks Illustrated
HONEY LIME CHICKEN
~Shared by Maggie,
TX
INGREDIENTS
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
10 ounces boneless skinless chicken breast, cut into strips
1 tablespoon butter
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
DIRECTIONS
In a large resealable plastic bag, combine flour and cayenne. Add
chicken, a few strips at a time, and shake to coat. In a skillet, brown
chicken in butter on all sides. Combine the lime juice, honey, brown
sugar and Worcestershire sauce; pour over chicken. Cook for 1-2 minutes
or until juices run clear and sauce is thickened.
Yield: 2 servings.
NUTRITIONAL INFO Nutrition Facts: 1 serving equals 386 calories, 12 g
fat (5 g saturated fat), 85 mg cholesterol, 148 mg sodium, 42 g
carbohydrate, 1 g fiber, 27 g protein.
Source: Cooking for 2
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"BEAT THE HEAT" BREAD
1 large loaf French bread, halved lengthwise
1 stick unsalted butter, softened at room temperature
3 teaspoons chopped garlic
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 teaspoon black pepper
Fresh spinach leaves*
1 ½ cups mozzarella cheese
Place the softened unsalted butter in a mixing bowl. Stir in the
chopped garlic and chopped parsley. Season the butter mixture with the
lemon juice and black pepper. Brush the butter mixture on both cut
sides of the French bread. Layer fresh spinach leaves over this.
Sprinkle the shredded mozzarella cheese over the top evenly. Put the
slices back together, wrap the whole loaf in foil and throw it on the
grill for about fifteen minutes.
*You may omit the fresh spinach. It is still great. I leave mine on the
grill, away from main heat source, about 25 minutes.
FRENCH CHICKEN
2 boneless skinless chicken breasts, pounded to 1/4' thickness
1/4 C. Flour
salt, pepper and garlic powder to taste
2 Tbs. Olive or vegetable oil
2 large tomatoes, seeded, peeled and diced
4 oz. Sliced fresh mushrooms
1/2 C. Mozzarella cheese
1/2 C. Heavy cream
1. Flour chicken. Place in heated oil in fry pan. Season
with salt, pepper, and garlic powder.
2. Brown chicken on both sides.
3. Top chicken with chopped tomatoes and mushrooms. Pour heavy
cream over all. Sprinkle a little more salt, pepper, and garlic powder
on top.
4. Cover and simmer 15 minutes.
5. Uncover, sprinkle mozzarella cheese on top of chicken. Cover
and simmer 5 minutes more.
6. Great served with rice pilaf.
Source: Three Roses Bed & Breakfast, Pontiac, IL
http://www.threerosesbedandbreakfast.com/index.html
RICE PILAF
Serves: 6 servings
Ingredients
2 tablespoons butter
1/2 onion, chopped
1/2 red bell pepper, chopped
2 pinches kosher salt
2 cups long grain rice
2 3/4 cups chicken broth
2 strips orange zest
Pinch of saffron strands, steeped in 1/4 cup hot water
1 bay leaf
1 1/2 cups frozen peas, thawed
Golden raisins and pistachios, for garnish
Directions
Preheat oven to 350 degrees.
In a heavy, wide, lidded pan, melt butter over medium-low heat. Add
onion, red pepper, and kosher salt. Sweat the onions and peppers until
aromatic, stirring constantly. Add the rice and stir to coat. Continue
stirring until rice smells nutty. Add chicken broth, orange zest,
saffron and water, and bay leaf. Bring to a boil. Stir once, then cover
pan with moistened dish towel (or tea towel). Place lid on pan and fold
towel corners over lid. Bake for 15 minutes. Then rest at room
temperature for 10 to 20 minutes without removing the cover.
Meanwhile, simmer peas in salted water until heated through or heat in
a microwave.
Remove lid from rice and turn out onto a platter. Add peas and fluff
with a large fork. Add raisins and pistachios.
Source: Alton Brown, Food Network
http://www.foodnetwork.com/recipes/alton-brown/rice-pilaf-recipe/index.html
CHEESY SPINACH BALLS
2 (10-ounce) packages frozen chopped spinach, defrosted and squeezed dry
2 cups cubed herbed stuffing mix, preferably Pepperidge Farm
1/2 medium yellow onion, finely chopped
4 large eggs, lightly beaten
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup regular or low-fat mayonnaise (do not use nonfat)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup pecorino cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper or chipotle powder
Optional: 8 ounces mild Italian sausage (pork or turkey), cooked and
drained, then crumbled (may substitute 8 ounces lump crabmeat, picked
over to remove any cartilage or shells)
Preheat the oven to 350 degrees. Have a few rimmed baking sheets at
hand.
Combine the spinach, stuffing mix, onion, eggs, butter, mayonnaise,
cheeses, garlic powder, salt, cayenne pepper or chipotle powder and the
sausage, if using, in a large bowl; mix well. Arrange 48 to 52 rounded
tablespoonfuls an inch apart on the baking sheets. Bake for 10 minutes
(or 15 to 20 minutes, if frozen), until the spinach is lightly browned.
Serve warm.
Makes about 52.
Make ahead: The balls can be assembled 1 day in advance or even baked
and reheated (in a moderate oven until warmed through, about 5 minutes,
or in a microwave oven on high for 10 to 20 seconds).
Source: Washington Post
CHILE-CHEESE PAN
SOUFFLE
Ingredients
1/2 cup butter
5 eggs
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped roasted and peeled poblano peppers
1 cup cottage cheese
8 ounces Jack cheese
Instructions
Preheat oven to 350F. Melt the butter in an 8 inch square pan. In a
bowl lightly beat the eggs. Add the flour, baking powder and salt and
blend until well mixed. Add the melted butter, the chiles, cottage
cheese and Jack cheese. Mix until just blended. Pour into the pan in
which the butter was melted. Bake for 35 minutes or until puffed and
golden brown. Serve immediately.
SUMMERTIME ORCHIETTE
GRATIN
Ingredients:
1 1/4 cups Heavy cream
1 1/4 cups Chicken stock
3 Tablespoons White wine
2 teaspoons Minced garlic
1/2 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
1 3/4 cups (8 ounces) Corn kernels
1 3/4 cups (8 ounces) Fresh or frozen peas
1 1/4 cups California Ripe Olives, halved
1/4 pound Proscuitto ham, sliced into 1/8-inch by 1 1/2-inch strips
5 1/2 cups (1 1/2 pounds) Cooked orchiette pasta
1/2 cup Shredded basil
3/4 cups (3 ounces) Grated asiago cheese
Directions:
Combine heavy cream, chicken stock, white wine, garlic, salt and pepper
in a medium sized saucepan. Bring to a boil, then turn down to low and
simmer for 5 minutes. Add corn, peas, California Ripe Olives and
proscuitto to cream sauce and continue cooking over low heat for 2-3
more minutes. Place orchiette in a large mixing bowl and toss with
cream sauce and basil until evenly combined. Pour into a lightly
greased 9-inch by 13-inch (3 quart) baking dish and top with cheese.
Bake for 20 minutes in a 400 degree oven until lightly golden on top.
Serves 6.
Source: California Olive Committee
PEANUT BUTTER
ZUCCHINI CAKE
1/2 cup chunky peanut butter
1/4 cup oil
3 eggs
1 1/2 cups brown sugar, packed
1 (8 1/2 Oz.) crushed pineapple, undrained
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 cups zucchini, peeled, shredded
1/2 cup raisins
Thoroughly mix eggs, peanut butter, oil and sugar in large bowl. Add
pineapple. Gradually blend in dry ingredients, then stir in zucchini
and raisins. Place in greased and floured 9 x13 pan, Bake at 350* for
45 to 55 minutes. Serve with cream if desired.
TOSTADA GRANDE
1 lb. ground beef
2 T. taco or chili seasoning mix
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies drained
3-4 drops hot pepper sauce
1 can refrigerated crescent rolls or 1 can refrigerated biscuits
1 C. refried beans
1/2 C. shredded cheddar
1/2 C. shredded Mozzarella
1 large tomato chopped
1 small onion chopped
In large skillet brown ground beef; drain well. Stir in seasoning
mix, tomato sauce, chilies and hot pepper sauce; heat until hot and
bubbly. Simmer, uncovered for 15 minutes or until mixture
thickens. Lightly grease 9 or 10" pie plate. Separate rolls
or biscuits; arrange in pans. Press over bottom and up sides to
form crust. Spread beans over dough; top with meat mixture.
Bake at 375 for 18-22 minutes or until crust is golden brown.
Sprinkle immediately with cheese. Garnish with lettuce, tomato
and onion.
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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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