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A
to Z
Recipes
April
24,
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. Happy
Easter to everyone! What a joyous day and culmination of a very
interesting Lenten season. Trey is
hankering for dessert as we gave it up for Lent (and we have had no
time the past few days to prepare for a special meal today). We
will do something as a family later in the week when time allows. I
have been chasing my own tail lately. I didn't get a Wednesday issue
out to you so I've loaded you up with goodies in this one. Enjoy!
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:
Mrs.
Richard H., Minoa, NY
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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"We live and die; Christ died and lived!"
~ John Stott 1921- , British Christian leader and Anglican clergyman
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Happy Easter!
~Shared by Charlie
J., Mobile, AL
All I need to know
I learned from the Easter Bunny!
Don't put all your eggs in one basket.
Everyone needs a friend who is all ears.
There's no such thing as too much candy.
All work and no play can make you a basket case.
A cute tail attracts a lot of attention.
Everyone is entitled to a bad hare day.
Let happy thoughts multiply like rabbits.
Some body parts should be floppy.
Keep your paws off of other people's jelly beans.
Good things come in small, sugar coated packages.
The grass is always greener in someone else's basket.
To show your true colors, you have to come out of the shell.
The best things in life are still sweet and gooey.
May the joy of the season fill your heart.
AND MAY GOD BLESS YOU!?
Happy Easter!
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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Quick and Easy Appetizer Recipes and
All Are Diabetic Friendly Too
~By Linda Wilson
Having a group of friends over and don't want to spend a lot of time
making appetizers or snacks? Here are some quick and easy recipes for
you. Choices include Ham and Cheese Roll with the unusual ingredient of
Dr. Pepper. Quick and Easy Onion Cheese Dip has only 4 ingredients and
needs to chill for an hour. Both of those recipes are great
"make-ahead" party foods. The Easy Tuna Spread gives your party food a
different taste with this Tuna mixed with cream cheese and salsa, etc.
HAM AND CHEESE ROLL
8 oz American Cheese, grated
8 oz cream cheese
dash hot sauce
dash of garlic powder
1/2 cup very finely chopped nuts
1 tbsp Dr. Pepper
2 small pkgs shaved ham slices (ie Buddig)
Lay ham slices out in a pattern overlapping each other. Mix the other
ingredients together until well blended and put over the ham. Roll ham
up to make a log. Cover with more ham if needed to be sure all cheese
is covered. Refrigerate until serving time. Cut into thin slices and
serve with assorted crackers or party breads.
QUICK AND EASY ONION
CHEESE DIP
2 tubs (8-oz each) cream cheese spread
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp real bacon bits
Mix all the ingredients together until well blended. Spread mixture
into an 8-inch pie plate. Cover and refrigerate at least one hour
before serving. Serve with an assortment of crackers.
EASY TUNA SPREAD
1 pkg (8-oz) cream cheese, cut-up into pieces
3 tbsp medium hot salsa
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 can (6 1/2-oz) can water packed tuna; drained and flaked
In a mixing bowl, combine the cream cheese, salsa, parsley, and onion.
Mix the ingredients together until well blended. Fold in the tuna.
Serve with whole-wheat crackers or party rye bread.
Enjoy!
For more quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com.
For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
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Out the Best of As Seen On TV Products at Walter Drake.
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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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~Shared by Lucy
Wellhausen, Kirtland,
OH
Owner of Ohio
Honey Company
http://www.ohiohoney.com
A lady opened her refrigerator and saw a rabbit sitting on one of the
shelves.
"What are you doing in there?" She asked.
The rabbit replied: "This is a Westinghouse, isn't it?",
To which the lady replied "Yes."
"Well," the rabbit said,
"I'm westing."
Inner Peace: This is
so true
~Shared by Charlie
J., Mobile, AL
If you can start the day without caffeine,
If you can be cheerful, ignoring aches and pains,
If you can resist complaining and boring people with your troubles,
If you can eat the same food every day and be grateful for it,
If you can understand when your loved ones are too busy to give you any
time,
If you can take criticism and blame without resentment,
If you can conquer tension without medical help,
If you can relax without alcohol,
If you can sleep without the aid of drugs,
.
.
.
.
.
....... Then You Are Probably .........
.
.
.
.
.
The Family Dog!
And you thought I was going to get all spiritual.
Excess Weight
"Now, what are you planning to do about that excess weight you're
carrying around?" the doctor asked the patient.
"I just can't seem to lose the weight," the patient said. "Must be an
overactive thyroid."
"The tests show your thyroid is perfectly normal," the doctor said. "If
anything is overactive, it's your fork."
Fortune Cookie
Found in a fortune cookie:
"You are a poor,
pathetic, gullible
fool who seeks advice from bakery
products."
What's in a Name?
~Shared by Luanne,
FL
There were two Catholic boys, Timothy Murphy and Antonio Secola, whose
lives parallel each other in amazing ways. In the same year Timothy was
born in Ireland, Antonio was born in Italy.
Faithfully they attended parochial School from kindergarten through
their senior year in high school. They took their vows to enter the
priesthood early in college, and upon graduation, became priests.
Their careers had come to amaze the world, but it was generally
acknowledged that Antonio Secola was just a wee cut above Timothy
Murphy in all respects.
Their rise through the ranks of Bishop, Archbishop and finally Cardinal
was swift to say the least, and the Catholic world knew that when the
present Pope died, it would be one of the two who would become the next
Pope.
In time the Pope did die, and the College of Cardinals went to work. In
less time than anyone had expected, white smoke rose from the chimney
and the world waited to see whom they had chosen.
The world, Catholic, Protestant and secular, was surprised to learn
that Timothy Murphy had been elected Pope!
Antonio Secola was beyond surprise. He was devastated, because even
with all of Timothy's gifts, Antonio knew he was just a bit better
qualified.
With gall that shocked the Cardinals, Antonio Secola asked for a
private session with them in which he candidly asked, "Why Timothy?"
After a long silence, an old Cardinal took pity on the bewildered man
and rose to reply.
"We knew you were the better of the two, but we just could not bear the
thought of the leader of the Roman Catholic Church being called POPE
SECOLA.
*(No groaning now! You know you're going to pass it on to
Catholic and non-Catholic friends alike!)*
bareMinerals
now on Beauty.com!
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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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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SALMON QUICHE
~Shared by Dorine
H., Newark, DE
2 T. (30 ml) butter
1 shallot, finely chopped
1 lb (450 g) flaked cooked or canned salmon,
skin and bones removed
3 T. (45 ml) chopped fresh dill
Salt and freshly ground pepper to taste
1 9-inch (23 cm) pie shell
4 eggs, lightly beaten
1 1/4 cup (310 ml) heavy cream, half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot
until tender but not brown, about 5 minutes. Add the salmon, dill,
salt, and pepper and transfer to the pie shell. Combine the eggs and
cream and pout over the salmon mixture. Bake in a preheated 375F (190C)
oven for 35 to 40 minutes, until a toothpick inserted in the center
comes out clean.
Serves 4 to 6.
SHAKE 'EM UP MIX FOR
CHICKEN
~Shared by Barb C.,
Chula Vista, CA
Like Shake 'n' Bake.
1 cup bread crumbs
1/2 cup flour
2 teaspoons onion powder or dried minced onion
2 teaspoons dried minced celery
2 teaspoons poultry seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients and store in an airtight container. The mix will
keep on the shelf for up to 4 months in dry weather. If weather is hot
or humid, keep the mix in the freezer for up to 12 months.
To use, preheat oven to 375 degrees F.
Gently beat 1/2 cup milk and 1 egg together in a bowl. Cut chicken into
serving-size pieces. Wash and pat dry with paper toweling.
Fill a bag with 1 cup of the coating mix. Dip each piece of chicken
into the milk-egg mixture and then drop a piece of chicken into the bag
and shake. Let pieces dry thoroughly before baking. Place chicken on a
shallow, lightly greased baking dish and bake for one hour or until
very tender when tested with a fork
FRUIT COCKTAIL CAKE
~Shared by Mary H.,
Montreal, Canada
Ingredients:
Cake:
2 eggs
1 ½ cups sugar
2 tsp. baking soda
½ tsp. salt
1 14ounce can fruit cocktail with juice or 1 14-ounce can crushed
pineapple
2 cups flour
Sauce:
¾ cup sugar
½ cup milk
½ cup butter
1 tsp. vanilla (or 2 tbsp. rum is a superb substitute!)
Instructions:
To make cake: Beat eggs. Add all ingredients, except flour, and mix.
Add flour and mix again. Grease a 9" x 13" pan or a Bundt pan and pour
in mixture. Bake at 350 degrees F. for 45 minutes.
To make sauce: Heat sugar, milk and butter in a saucepan and bring to a
boil. Remove from heat and add vanilla or rum. Pour over
hot cake. (Makes a lot, but use all of it! The cake
will absorb it.)
Serve warm with whipped cream or frozen vanilla yogurt. Keeps for
several days refrigerated (if nobody knows it is there!).
TAMBALAYA CREOLE DISH
~Shared by Luanne,
FL
1 1/2 c. cold chicken veal or pork
1 c. of boiled rice
2 lg. stalks of celery
1/2 green pepper
1 lg. onion
1 1/2 c. stewed tomatoes
Buttered bread crumbs
Salt
Pepper
I added about 1 tsp of Tabasco sauce.
Mix together the chicken, rice and tomatoes; allowing them to cook for
10 minutes. Then chop and add onions and green pepper and celery. Turn
the mixture into a baking dish and cover with buttered bread crumbs.
Bake for 1 hour in a 350 degree oven.
This is an excellent way to utilize leftover chicken or meat.
Source: Franks Recipes
ROASTED CARROTS
~Shared by Jim D.,
WA
Serves 4 to 6
Ingredients
1 1/2 pounds carrots , peeled, halved crosswise, and cut lengthwise if
necessary to create even pieces
2 tablespoons unsalted butter , melted
Table salt and ground black pepper
Instructions
1. Adjust oven rack to middle position and heat oven to 425 degrees. In
large bowl, combine carrots with butter, ½ teaspoon salt, and ¼
teaspoon pepper; toss to coat. Transfer carrots to foil- or
parchment-lined rimmed baking sheet and spread in single layer.
2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove
foil and continue to cook, stirring twice, until carrots are well
browned and tender, 30 to 35 minutes. Transfer to serving platter,
season with salt and pepper to taste, and serve.
Source: America's test Kitchen
http://www.americastestkitchen.com/recipes/detail.php?docid=26251
MARTHA WASHINGTON'S
CRAB SOUP
~Shared by Larry
J., Spring Hill, TN
Delight in an all-American favorite.
INGREDIENTS:
2 hard-cooked eggs
1 Tablespoon butter
1 Tablespoon flour
1 quart milk
1-1/2 pounds lump crabmeat
1/2 cup heavy cream
Salt and pepper
Dash nutmeg
1/2 teaspoon mushroom sauce
1/2 teaspoon A-1 steak sauce
1/2 cup cream sherry
TO PREPARE:
Mash hard-cooked eggs; combine with butter and flour. Bring milk
to boil; gradually stir into egg mixture. Add crabmeat and simmer
5 minutes. Add cream; bring to boiling point. Add salt,
pepper, nutmeg, sauces and sherry.
SERVES: 6 - 8
Source: "The Houston Junior League Cookbook" by The Junior League of
Houston
http://www.amazon.com/exec/obidos/ASIN/0963242105/atozreci-20
CREAMY PESTO CHICKEN
& BOW TIES
~Shared by Treva, NC
Prep: 10 minutes; Cook: 20 minutes
2 tablespoons butter
4 skinless, boneless chicken breast halves (about 1 pound), cut into
cubes
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup pesto sauce
1/2 cup milk
3 cups bow tie pasta, cooked and drained
Heat the butter in a 10-inch skillet over medium-high heat. Add
the chicken and cook until well browned, stirring often. Stir the soup,
pesto sauce and milk in the skillet and heat to a boil. Reduce
the heat to low. Cook for 5 minutes or until the chicken is
cooked through. Stir in the pasta and cook until the mixture is
hot and bubbling.
Serves: 4
Nutritional Values per Serving: Using Campbell's Cream of Chicken Soup:
: Calories 564, Total Fat 18g, Saturated Fat 7g, Cholesterol 89mg,
Sodium 781mg, Total Carbohydrate 61g, Dietary Fiber 4g, Protein 37g,
Vitamin A 9%DV, Vitamin C 0%DV, Calcium 7%DV, Iron 17%DV
Nutritional Values per Serving: Using Campbell's 98% Fat Free Cream of
Chicken Soup: : Calories 533, Total Fat 15g, Saturated Fat 6g,
Cholesterol 85mg, Sodium 541mg, Total Carbohydrate 61g, Dietary Fiber
3g, Protein 36g, Vitamin A 10%DV, Vitamin C 0%DV, Calcium 7%DV, Iron
17%DV
CHOCOLATE-CHERRY
ICE-CREAM CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This dessert is a celebration waiting to happen! Make it ahead, and you
can have a secret in the freezer ready to surprise someone.
Prep Time: 25 min
Total Time: 9 hours 45 min
Makes: 12 servings
16 creme-filled chocolate sandwich cookies
1/4 cup butter or margarine
1 quart (4 cups) cherry or cherry vanilla ice cream, softened
8 creme-filled chocolate sandwich cookies, coarsely chopped
1 cup miniature semisweet chocolate chips
1 quart (4 cups) vanilla ice cream, softened
1/2 cup fudge ice-cream sauce Sweetened whipped cream, if desired
12 fresh cherries with stems
1. Heat oven to 350ºF. Place 16 cookies in food processor. Cover and
process until finely ground. Add butter; cover and process until mixed.
Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until
firm. Cool completely, about 30 minutes.
2. Wrap outside of springform pan with foil. Spread cherry ice cream
over cooled crust. Freeze 30 minutes.
3. Sprinkle chopped cookies and 1/2 cup of the chocolate chips over
cherry ice cream; press slightly. Spread vanilla ice cream over top.
Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into
ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press
slightly. Freeze about 8 hours until firm.
4. To serve, let stand at room temperature 5 to 10 minutes. Carefully
remove side of pan. Cut dessert into wedges. Top each wedge with
whipped cream and cherry.
High Altitude (3500-6500 ft) No changes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success:
Spray the back of a metal spoon with cooking spray, then use it to
press the crumb mixture into the pan.
Success:
It’s a snap to spread the fudge sauce over the ice cream. Just spoon
the sauce into a resealable plastic food-storage bag, cut off a small
tip from a corner and squeeze.
Do-Ahead:
This special dessert keeps well in the freezer for up to two weeks.
Make the dessert, freeze until firm, then cover with foil to store.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 200); Total Fat 22g
(Saturated Fat 13g, Trans Fat 1g); Cholesterol 60mg; Sodium 170mg;
Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 36g); Protein 5g
Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 15%; Iron 6%
Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 4 Fat
Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
BOILED PEANUTS
~Shared by Marilyn,
Canton, OH
My peanuts are boiling now. Wasn't sure about time so looked up the
recipe and wanted to share. Great grandson, 2 yrs. old, Dylan loves
boiled peanuts. When he goes to my daughter's house. first thing he
says, GOT PEANUTS? (with a big smile). She boils a batch and
keep them
in the freezer, so they're 'ready to heat 'n eat. I love to
snack on peanuts instead of sweets, etc.
2 to 3 pounds fresh green peanuts
1 1/2 cups salt
Put the peanuts and salt in a large stockpot; cover completely with
water.
Bring to a boil and simmer for at least 1 hour and up to 3 hours.
To check whether they are done, pull 1 or 2 peanuts out of the pot and
crack them open.
When they are soft, they are done. If they are still slightly crunchy,
they are not done yet,
If they are not salty enough, leave them in the salted water and turn
off the heat.
When they are done, drain and serve immediately.
Serves: about 6 to 8 servings.
Peanuts are good for the heart
http://heartdisease.about.com/cs/riskfactors/a/peanuts.htm
Source: Paula Deen, Food Network
http://www.foodnetwork.com/recipes/paula-deen/boiled-peanuts-recipe2/index.html
CHICKEN-STUFFED
SHELLS WITH SHERRY
SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon olive oil
4 ounces button mushrooms, sliced
2 ounces shiitake mushrooms, thinly sliced
1/4 cup dry sherry
1 tablespoon olive oil
2 skinless, boneless chicken breast halves
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 cup chicken broth
1 cup ricotta cheese
1/4 cup shredded Gruyere cheese
1 (8 ounce) package jumbo pasta shells
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon white pepper
3/4 cup milk
1/4 cup shredded Gruyere cheese
3 tablespoons grated Parmesan cheese
In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil.
Introduce button and shiitake mushrooms and cook, stirring constantly 2
minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms
are soft and liquid has reduced by half. Remove mushrooms with slotted
spoon; set aside. Reserve mushroom sherry liquid; set aside.
In same skillet, still over medium-high heat, heat 1 tablespoon olive
oil. Place chicken breasts and garlic in pan and brown chicken on both
sides. Sprinkle with the thyme, pour in the chicken broth, lower the
heat and cover. Simmer until chicken is cooked through and no longer
pink, 10 minutes. Remove chicken from broth and let cool. Reserve
broth; set aside.
Shred cooled chicken with two forks or by pulsing in a food processor.
In large bowl, stir together shredded chicken, ricotta, 1/4 cup
Gruyere, and mushroom mixture until well combined.
Combine reserved chicken broth and reserved sherry-mushroom liquid to
equal 1/2 cup. Skim off any oil that rises to the top.
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking
dish. In a small saucepan, melt butter over medium heat. Dump in flour
all at once and stir quickly with whisk to make a roux. Add 1/4 cup
sherry and reserved broth/mushroom liquid a little at a time, whisking
constantly until smooth. Sprinkle in salt and pepper, reduce heat to
low, and stir constantly until thickened. Slowly whisk in milk and 1/4
cup Gruyere until completely incorporated and smooth.
Stuff each pasta shell with about 2 tablespoons chicken mixture and
place shells closely packed in a single layer in prepared baking dish.
Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30
minutes, or until heated through and bubbly. Serve immediately.
BAKED CHICKEN
MEATBALLS
(Gluten-free)
~Shared by Linda
H., Rosharon, TX
Makes about 12, 1.5" meatballs These have great flavor but I like
them with a plain marinara sauce. ~LCH
1 lb. ground chicken
1 c. ground almonds
1 egg
1 tbsp chipotle hot sauce or 1 chipotle in adobo, minced (add more of
less depending on how much heat you like)
2 tbsp bacon bits
2 shallots, minced
1/4 c. salsa
Preheat the oven to 400 degrees. Heat up a pan over medium heat and add
the bacon bits. When the bacon has rendered off some of it’s fat, about
3-4 minutes, add the shallots. Cook, stirring occasionally until the
onions and bacon are golden, another 5 minutes or so.
Place the chicken, almonds, egg and chipotle sauce in a bowl. Spoon the
bacon and onion mixture in, leaving the rendered fat in the pan (if
you're going to use it).
Mix the whole thing with your hands, until it is well combined. This is
going to be a very wet mixture. Form into 12, 1.5” meatballs and place
in a 9 x 13” baking dish.
Spoon about a teaspoon of salsa over each meatball. Bake at 400 degrees
for 20-25 minutes.
OKRA WITH TOMATOES
~Shared by Johnny,
LA
If you have homegrown tomatoes on hand, by all means make this to enjoy
for supper tonight.
Makes 8 to 10 servings
1/2 cup vegetable oil
8 pounds okra, cut crosswise into 1/4-inch slices
3 cups chopped onions
6 ripe tomatoes, peeled and chopped
1 tablespoon minced garlic
Salt and cayenne to taste
Heat the oil in a large, heavy pot over medium heat. Add all the
ingredients, and stir to mix well. Reduce the heat to medium-low and
cover the pot. Stir frequently until the okra no longer is slimy.
Season with salt and pepper.
This can be served over rice for a side dish, or you can freeze it to
use in your chicken or seafood gumbo at a later time.
Source: Chef Marcelle
STACKED TACO SALAD
~Shared by Treva, NC
Stacked salads look great on your party or dinner table, and this quick
and hearty main course taco salad can really save the day, too!
1 pound ground beef
1 (1-1/4-ounce) package dry taco seasoning mix
1 medium head iceberg lettuce, chopped
2 cups (8 ounces) shredded Cheddar cheese
1 (6-ounce) can dark red kidney beans, rinsed and drained
2 large tomatoes, diced
2 (2-1/4-ounce) cans sliced black olives, drained
1 (14-1/2-ounce) bag ranch-flavored tortilla chips, crushed
1 (16-ounce) bottle sweet-and-spicy French salad dressing
1. In a medium skillet, brown ground beef with taco seasoning mix over
medium-high heat, stirring to break up meat; drain and cool.
2. In an extra-large salad bowl, layer half the lettuce then half the
cheese, beans, ground beef, tomatoes, and olives. Repeat layers then
top with crushed tortilla chips. Add dressing and toss to coat well,
just before serving. Serves: 8
Source: Kraft
JUMBLEBERRY CRUMBLE
WITH SHORTBREAD
TOPPING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Serves: 6
Crumble filling:
700 g assorted frozen fruit
blackberry, raspberries, blackcurrants, redcurrants, blueberries,
bilberries, cherries and strawberries
1 - 4 tablespoon sugar, to taste
Crumble topping:
225 g plain flour
110 g butter, cut into small pieces
75 g caster sugar
Directions:
1. Pre-heat the oven to gas mark 4, 350°F (180°C).
2. You will also need a shallow ovenproof baking dish with a diameter
of 9 inches (23 cm), 11/2 inches (4 cm) deep.
3. First, make the topping. All you do is place the sifted flour,
butter and sugar in the processor and give it a whiz until it resembles
crumbs. If you don?t have a processor, place the flour in a large
mixing bowl, then add the butter and rub it into the flour lightly,
using your fingertips. Then when it all looks crumbly, and the fat has
been dispersed fairly evenly, add the sugar and combine that well with
the rest of the ingredients.
4. Now arrange the mixed fruit in the dish and sprinkle over the sugar
to taste, then the crumble mixture, spreading it out all over the fruit
with a fork. Place the crumble on a high shelf in the oven and bake it
for 30 to 40 minutes until the top is golden and crisp. Serve with
chilled pouring cream, custard, whipped cream, creme fraiche or vanilla
ice cream.
Serving Size: 1 (79 g)
Servings Per Recipe: 6
Amount Per Serving:
Calories 357.7 Calories from Fat 137 38% Total Fat 15.2 g
23Saturated Fat 9.4 g47% Monounsaturated Fat 3.8 g
19% Polyunsaturated Fat 0.7 g 3%Trans Fat 0.0 g Cholesterol 39.1 mg 1%
Sodium 105.9 mg 4 Potassium54.8 mg 1% Magnesium 10.6 mg 0% Total
Carbohydrate 50.3 g 16%
Dietary Fiber 1.2 g 5%Protein 5.0% 10%
BUCKEYE BARS
~Shared by Marilyn,
Canton, OH
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup powdered sugar
1 cup chocolate chips
Combine peanut butter, graham cracker crumbs, and confectioners' sugar
in a bowl or a food processor until smooth. It starts out really
crumbly, but keep at it. Use your hands and squish it like play dough.
It takes quite a while, but it's fun.
Line an 8-inch square pan with foil, with ends of foil extending over
sides. Press peanut butter mixture into pan evenly. Microwave chocolate
chips on high for 1 minute; stir. Microwave 15 to 30 seconds or until
chocolate is melted; stir until smooth. Spread over peanut butter
layer.
Refrigerate 2 hours. Use foil handles to lift bars from pan before
cutting to serve.
NAVAJO TACOS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4-1/2 cups all purpose flour
2 tbsp. instant nonfat dry milk powder
1 tbsp. baking powder
1 tsp. salt
1-1/2 cups warm water
Vegetable oil
Topping:
3 cups shredded lettuce
2 lg. tomatoes, chopped
1 sm. onion, finely chopped
Chili Topping:
1 cup dried pinto beans
5-1/2 cups water
1-1/2 lb. uncooked turkey, ground
1 tbsp. vegetable oil
1-1/2 to 2 tbsp. chili powder
2 cups shredded processed American cheese
Combine first 4 ingredients in a mixing bowl, and blend thoroughly.
Gradually add water, stirring to form a stiff dough. Turn dough out
onto a floured surface; knead 5 minutes or until elastic. Divide dough
into 8 equal portions; let rest 10 minutes. Roll each portion into a
circle about 8 inches in diameter and 1/8 inch thick.
Fry dough rounds, one at a time, in 1 inch hot oil (400 to 450 F) about
1 minute on each side or until puffed and golden brown. Drain rounds on
paper towels. Keep warm while frying remaining dough.
Spoon an equal amount of Chili Topping on each piece of fry bread. Top
with lettuce, tomatoes, and onion. Serve immediately. Yield: 8 servings.
CHILI TOPPING: Sort and wash beans; place in a Dutch oven. Cover with
water 2 inches above beans; let soak overnight. Drain beans. Add 5 1/2
cups water, and bring to a boil; reduce heat and simmer, uncovered, 45
minutes to 1 hour or until beans are tender. Drain beans, reserving 1/4
cup cooking liquid; set aside.
Saute turkey in hot oil in a large skillet over medium heat and until
pink colour disappears. Add beans, reserved cooking liquid, and chili
powder; cook 2 to 3 minutes or until beans are thoroughly heated. Add
cheese; stir until melted. Yield: 5 1/2 cups.
Source: Southern Living Cookbook
HERSHEY BAR
CHOCOLATE CAKE
~Shared by Linda
H., Rosharon, TX
1 c. butter
2 c. sugar
4 eggs
1 (16 oz.) can Hershey's syrup
2 1/2 c. plain flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
2 tsp. vanilla
5 (1.05 oz.) Hershey bars, melted
Cream butter and sugar. Add eggs, one at a time, beating after each.
Add Hershey syrup. Sift flour, salt and soda together. Add to mixture
alternately with buttermilk. Blend well.
Add vanilla and melted Hershey bars. Pour into greased, floured pan (1
tube or 9 x 12 sheet pan). Bake at 350 degrees for 1 1/2 hours.
This cake is sinful! Needs no icing. Great with vanilla ice cream.
NOTE: Can mix 1 cup milk with 1 tablespoon vinegar or lemon juice to
make "buttermilk".
Source: Cooks.com
OLD-TIME BARBECUED
CHICKEN
~Shared by Johnny,
LA
Makes 6 servings
3 plump fryers, each about 3 pounds, cut in half
2 tablespoons Creole seasoning mix
2 sticks margarine
1 bottle (6 ounces) hot sauce
Rub the chicken well with the seasoning mix. Melt the margarine in a
small saucepan and add the hot sauce.
Prepare a charcoal fire in a barbecue pit. Put the chickens on the
grill of the barbecue pit and baste frequently with the sauce. Be sure
to turn the chickens about every 20 minutes, but keep the lid closed in
between. The chickens will take about 2 ½ hours to cook.
BROCCOLI FISH BAKE
~Shared by Treva, NC
Prep: 15 minutes; Bake: 20 minutes
Serves: 4
Fish becomes a family favorite in this tasty baked dish featuring
layers of broccoli, fish and a creamy cheese sauce.
1 package (about 10 ounces) frozen broccoli spears, cooked and drained
4 fresh or thawed frozen firm white fish fillets (cod, haddock or
halibut) (about 1 pound)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Broccoli Soup
1/3 cup milk
1/4 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 teaspoon butter, melted
1/8 teaspoon paprika
Place the broccoli into a 2-quart shallow baking dish. Top with
the fish. Stir the soup and milk in a small bowl. Pour the
soup mixture over the fish. Sprinkle with the cheese. Stir the
bread crumbs, butter and paprika in a small bowl. Sprinkle the
crumb mixture over all. Bake at 450°F. for 20 minutes or until the fish
flakes easily when tested with a fork.
Tips:
You can substitute 1 pound fresh broccoli spears, cooked and drained,
for the frozen.
When purchasing fresh fish, look for fillets that are about the same
thickness to ensure that they all cook through at the same rate.
Source: Kraft
OREO ICE CREAM
DELIGHT
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
"This is so good - you have to try it! I'm not a big dessert person,
but I always have room for this stuff!"
Ingredients
1 (1/2 gallon) box vanilla ice cream
Hershey's fudge topping
Cool Whip
Oreo cookies
Directions
1. Crush enough Oreo for a layer in a casserole dish.
2. Slice ice cream (1/2 inch) and layer over Oreo's.
3. Next spread a layer of fudge topping (spreads easier if it is a
little warm).
4. Spread layer of cool whip.
5. Sprinkle more crushed Oreo's over the top.
6. Freeze for 15 minutes.
7. Serve and watch it disappear!
Nutrition Facts
Serving Size: 1 (113 g)
Servings Per Recipe: 10
Amount Per Serving % Daily Value
Calories 285.2
Calories from Fat 140
Value Total Fat 15.6g
Saturated Fat 9.6g
Cholesterol 62.4mg
Sodium 113.5mg
Total Carbohydrate 33.4g
Dietary Fiber 0.9g
CROCKPOT CHICKEN
SANDWICHES
~Shared by Marilyn,
Canton, OH
5 skinless boneless chicken breasts that have been cooked and shredded.
Amount is not all that crucial and you could even pick a rotisserie
chicken to obtain the meat.
1 box of chicken stove top stuffing prepared as per the box directions
1 can cream of chicken soup, undiluted (Cream of celery works
well too)
1 (16 oz) carton sour cream
Mix all ingredients and place in a crock pot. Cook three hours on high
and then switch to low for an additional hour. Stir every hour. Serve
on a good crusty roll. (I don't like buns very well as they are too
soft and mushy.)
PECAN SOUR CREAM
POUND CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10
inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside.
Sift together flour, salt, and baking soda into a medium bowl; set
aside.
In a large bowl, cream butter and white sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla. Add flour mixture
alternately with sour cream. Pour batter over pecans in prepared pan.
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Let cool in pan
for 20 minutes, then turn out onto a wire rack and cool completely.
To prepare the glaze: In a small bowl, combine confectioners' sugar,
orange juice and 1 teaspoon vanilla. Drizzle over cake while still
warm.
GARLIC LOVERS TURKEY
ENCHILADAS
~Shared by Linda
H., Rosharon, TX
2 cups (12 oz. to 1 lb.) shredded or coarsely chopped cooked turkey
2 cups Safeway SELECT® Garlic Lover's Salsa
2 cups (about 8 oz.) Lucerne® Sharp Cheddar Cheese, shredded
1 cup Lucerne® Pre Stirred Low Fat Lemon Yogurt
2 tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
1/4 to 1/2 tsp. crushed hot chili flakes
6 flour tortillas (each about 8 in. in diameter)
6 large pitted ripe black olives, halved lengthwise
Note: Lemon yogurt in the filling may seem unusual, but it contributes
a subtle citrus accent and creamy texture.
In a large bowl, combine turkey, 1 cup of the salsa, 1 cup of the
cheese, yogurt, cilantro, cumin, and hot chili flakes to taste.
Spoon a sixth of the turkey mixture down center of each tortilla; roll
to enclose. Lay filled tortillas, seam side down, in an oiled 8- by
12-in. baking pan. Top enchiladas with remaining 1 cup salsa and 1 cup
cheese.
Bake, uncovered, in a 400° oven until cheese is bubbly and enchiladas
are heated through (about 25 minutes). Top each enchilada with 2 olive
halves.
Per serving: 433 cal., 39% (167 cal.) from fat; 30.8 g protein; 18.6 g
fat (9.5g sat.); 36 g carbo(1.2 g fiber); 878 mg sodium; 85 mg chol.
Source: Randalls
http://Randalls.com
HUSH PUPPY BATTERED
CATFISH NUGGETS
WITH SPICY TARTAR SAUCE
~Shared by Johnny,
LA
Yield: 4 servings
1 (8-ounce) package hush puppy mix
1/2 cup milk
1/2 cup water
1 large egg, beaten
1 tablespoon sliced pickled jalapeño peppers, minced
1 tablespoon hot pepper sauce
1/2 teaspoon cayenne
Vegetable oil, for frying
1 1/4 pounds catfish fillets (about 4 fillets)
1 cup all-purpose flour
Spicy Tartar Sauce, recipe follows
In a medium bowl, stir together hush puppy mix, milk, water, egg,
jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to
350 degrees F. Pat catfish fillets dry with paper towels, and cut into
bite-size pieces. Dredge catfish pieces in flour, and then dip in
hush puppy batter mixture.
Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes
on each side or until golden.
Serve with Spicy Tartar Sauce.
Spicy Tartar Sauce:
1 cup mayonnaise
1 tablespoon sliced pickled jalapeño peppers, finely minced
1 tablespoon finely minced onion
1 garlic clove, finely minced
1 teaspoon hot pepper sauce
1/2 teaspoon lemon juice
1/4 teaspoon chili powder
1 pinch salt
Stir together all ingredients in a medium bowl. Cover and chill until
ready to serve.
Cook's Note:
A garlic press works great for finely mincing the pickled jalapeño
peppers.
Yield: 1 cup
Source: Southern Living Magazine
MAPLE-GLAZED HAM
~Shared by Treva, NC
Prep: 10 minutes; Cook: 10 minutes; Bake: 2 hours
Serves: 12
This delectable spiral ham is basted with a mustard-maple syrup
mixture, and then served with a tempting sauce - it's great as an
entrée or buffet dish.
1/4 cup pure maple syrup
2 tablespoons Dijon-style mustard
1 unglazed fully-cooked bone-in spiral-sliced ham (about 9 pounds)
2 teaspoons cornstarch
1 & 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon freshly ground black pepper
1 tablespoon butter
1/4 cup chopped shallots
Stir 2 tablespoons syrup and 1 tablespoon mustard in a small bowl.
Place the ham into a roasting pan and cover loosely with aluminum foil.
Bake at 325°F. for 1 hour 30 minutes. Uncover the ham. Brush the
ham with the syrup mixture. Bake, uncovered, for 30 minutes or until
the ham is hot, brushing occasionally with the syrup mixture. Stir the
cornstarch, broth, thyme, black pepper, remaining syrup and remaining
mustard in a small bowl until the mixture is smooth. Heat the butter in
a 1-quart saucepan over medium heat. Add the shallots and cook until
tender, stirring occasionally. Stir the cornstarch mixture in the
skillet. Cook and stir until the mixture boils and thickens. Serve with
the ham.
Source: Campbell's
PORK LOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 tbs. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbs. all-purpose flour
1 (12 oz.) package fresh mushrooms, sliced
1 cup reduced sodium chicken broth
3 tbs. tomato paste
2 tbs. dry sherry
2 tbs. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lbs. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional)
Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook
stirring occasionally 8 minutes or until tender. Remove to bowl. Stir
flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in
mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot
pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice
pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add
to skillet; cook uncovered 5 minutes or until no longer pink in center.
Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until
blended and smooth. Spoon over egg noodles and garnish with parsley, if
you wish.
TRIPLE-THREAT
COCONUT CREAM PIE
~Shared by Marilyn,
Canton, OH
I've made and had a lot of coconut cream pies over the years, but this
is by far the best! I love the touch of coconut milk and shredded
coconut pressed into the crust. And the vanilla bean flecks look so
pretty in the filling. A lot of cream pie filling ends up very starchy
tasting, but this one was silky smooth and packed full of flavor! Hope
you enjoy my husbands favorite!!!
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 Tbsp. sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 Tbsp. unsalted butter, cut into four pieces
Topping:
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp. sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shaved
Heat oven to 450°F.
Unroll pie crust onto cooking parchment or wax paper. Brush a small
amount of coconut milk onto dough (just enough to moisten it). Sprinkle
1/2 tablespoon of the toasted coconut evenly on dough, then press it
lightly into dough, just enough to make it stick. Sprinkle 1/2
tablespoon toasted coconut onto bottom of 9-inch pie plate, then form
dough into plate. Prick bottom and side with fork. Bake 10 to 12
minutes or until light brown. Cool.
Heat the remaining coconut milk, whole milk, 1/2 cup toasted coconut,
vanilla bean, 1/3 cup sugar and salt to a simmer in 2-quart saucepan
over medium heat, stirring occasionally with a wooden spoon, about 5
minutes to dissolve sugar.
In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3
cup sugar and the cornstarch until well combined. Gradually beat the
simmering liquid into the yolk mixture to temper it, then return the
entire mixture to saucepan, scraping the bowl with a rubber spatula.
Discard vanilla bean. Heat the mixture to a simmer over medium heat,
beating constantly with whisk, 5 to 6 minutes or until mixture is
thickened. Remove from heat; beat in the coconut extract and butter.
Pour into the cooled crust; press a sheet of plastic wrap directly on
the surface of the filling and refrigerate until the filling is cold
and firm, at least 3 hours or overnight.
Just before serving, beat the cream and sugar in a chilled bowl using
electric mixer at medium speed until soft peaks form. Add the rum and
continue to beat until slightly stiff peaks are formed. Spread or pipe
the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted
coconut and shaved chocolate over the top. Store in refrigerator.
CHICKEN WELLINGTONS
FOR A CROWD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 pounds fresh mushrooms diced
1 pound fresh onion, diced
1/2 pound fresh celery, diced
1 teaspoon mixed herbs
50 (4 oz each) chicken breasts, boneless and skinless
50 (5" size) puff pastry squares
Preheat oven to 375 F. Saute veggies lightly.
Brown chicken breasts on grill or under broiler. Lay out pastry and
spoon l oz. of veggies onto each one. Place one chicken breast on each
square; wrap pastry around each one sealing with a little water. Brush
with egg.
Bake at 375 in a convection oven for 20 minutes or in a regular oven
for 25 minutes or until golden brown.
PASTA ALLA NORMA -
SICILIAN SPAGHETTI
WITH EGGPLANT
~Shared by Linda
H., Rosharon, TX
Serves: 4 -6
Norma is the name of a beautiful opera composed by the Sicilian
Vincenzo Bellini. This pasta, made with eggplant - a beloved vegetable
in Sicily - was named in honor of the opera. Ricotta salata is a
pressed form of ricotta that is good sliced as an eating cheese or
grated over pasta. There is also a smoked version that is particularly
delicious, though I have never seen it outside of Sicily. If you cannot
find ricotta salata, substitute feta, which is very similar, or use
Pecorino Romano.
1 medium eggplant, trimmed and cut into 1/4-inch thick slices
Salt
Olive oil for frying
2 cloves garlic, lightly crushed
Pinch of crushed red pepper
3 pounds ripe plum tomatoes, peeled, seeded, and chopped, or 1 (28
ounce) can imported Italian peeled tomatoes, drained and chopped
6 fresh basil leaves
1 pound spaghetti
1 cup grated ricotta salata or Pecorino Romano cheese
Layer the eggplant slices in a colander set over a plate, sprinkling
each layer with salt. Let stand 30 to 60 minutes. Rinse the eggplant
and pat very dry with paper towels.
2. Pour about 1/2 inch of oil into a deep, heavy skillet. Heat the oil
over medium heat until a small piece of the eggplant sizzles when
placed in the pan. Fry the eggplant slices a few at a time until golden
brown on both sides. Drain on paper towels.
3. Pour 3 tablespoons of the oil into a medium saucepan. Add the garlic
and crushed red pepper and cook over medium heat until the garlic is
deep golden, about 4 minutes. Remove the garlic. Add the tomatoes and
salt to taste. Reduce the heat to low and simmer 20 to 30 minutes or
until the sauce is thickened. Stir in the basil and turn off the heat.
4. Bring at least 4 quarts of water to a boil in a large pot. Add 2
tablespoons of salt, then the pasta. Stir well. Cook over high heat,
stirring frequently, until the pasta is al dente, tender but still firm
to the bite. Set aside some of the cooking water. Drain the pasta.
5. Toss the pasta with the sauce in a warm serving bowl, adding a
little of the cooking water if needed. Add the cheese and toss again.
Top with the eggplant slices and serve immediately.
Source: http://www.dvo.com
COCHON'S SPICE FIG
CAKE
~Shared by Johnny,
LA
Makes 12 servings
4 eggs
1 cup vegetable oil
2 cups sugar
2 ½ cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 (8-ounce) jar fig preserves (chopped if figs are whole)
1 cup pecan pieces
CREAM CHEESE FROSTING:
1 (8-ounce) package cream cheese, softened
1 pound butter, softened
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract
GARNISH:
12 whole pecan halves
Preheat oven to 350 degrees. Spray two 9-inch cake pans with nonstick
spray and line bottoms with parchment.
Mix eggs, oil, and sugar in the bowl of an electric mixer. Sift all dry
ingredients together and add to egg mixture. Beat until just
well-mixed. With a spatula, thoroughly stir in preserves and pecans.
Spray two cake pans with nonstick spray and line bottoms with
parchment. Split batter evenly between pans. Bake about 45 minutes, or
until a skewer or toothpick inserted in the middle comes out clean.
Place pans on cooling rack for 5 minutes, then flip them out of the pan
and let cool the rest of the way.
To make frosting: Beat cream cheese first, then add butter. Mix
thoroughly. Scrape down sides. Add powdered sugar gradually. When it's
partially incorporated, turn mixer on medium speed and whip until
light, about 3 minutes. Stir in vanilla.
To ice the cakes: Put 1 cup frosting between the layers and spread
evenly. With a long, flat spatula, use the remaining frosting to ice
the sides, then the top. To smooth the icing, run the spatula under hot
water for a second, and run it along the icing. This will take away any
uneven spots.
Mark the top of the cake into 12 even pieces, then put a pecan on the
top edge of each piece.
Click
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CARNE CON PAPAS
(Stew of Beef and Potatoes)
~Shared by Treva, NC
This everyday dish is usually accompanied by white rice. Olives,
raisins, and capers make the stew reminiscent of picadillo. To
streamline the preparation process, chop the potatoes and olives while
the beef and vegetables simmer.
1 teaspoon vegetable oil Cooking spray
1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/4 cup water
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground cumin
1 bay leaf, crumbled
1 (14 1/4-ounce) can low-salt beef broth
4 cups cubed peeled baking potato (about 2 pounds)
3 tablespoons raisins
3 tablespoons coarsely chopped pimiento-stuffed olives
2 tablespoons capers
Heat oil in a large Dutch oven coated with cooking spray over
medium-high heat. Add beef, and cook 2 minutes or until browned. Add
onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes.
Add water and the next 5 ingredients (water through beef broth); bring
to a boil. Cover, reduce heat, and simmer 30 minutes.
Stir in potato and remaining ingredients. Cook, covered, over medium
heat 20 minutes or until potato is tender, stirring occasionally.
Yield: 5 servings (serving size: about 1 1/2 cups)
CALORIES 410 (27% from fat); FAT 12.3g (sat 4g,mono 5.3g,poly 1.2g);
IRON 4.5mg; CHOLESTEROL 85mg; CALCIUM 57mg; CARBOHYDRATE 43.4g; SODIUM
650mg; PROTEIN 31.8g; FIBER 4.9g
Source: Cooking Light, MAY 2002
OATMEAL LACE PENNIES
~Shared by Maggie,
TX
Yield: About 5-1/2 dozen cookies
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup margarine or butter, melted
- 1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees F.
Line cookie sheet with foil, bright side up.
In a bowl, mix together oats, sugar, flour, baking powder and salt.
In another bowl, beat egg, margarine and vanilla. Add flour mixture and
mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)
Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared
cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2
minutes on foil, then transfer to wire racks to cool completely.
Nutritional Information Per Serving (1 cookie): Calories: 32, Fat: 2 g,
Carbohydrate: 4 g, Fiber: 0 g, Protein: 0 g, Sodium: 32 mg,
Cholesterol: 7 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat
Source: Quick and Easy Low-Carb Cooking for People with Diabetes by
Nancy Hughes
http://www.amazon.com/exec/obidos/ASIN/1580401473/atozreci-20
CHILE-CHEESE CHOWDER
~Shared by Maggie,
TX
Yield: 10 servings (serving size: 1 cup soup, about 1 tablespoon green
onions, and about 1 teaspoon bacon)
Ingredients
3 bacon slices
1 cup chopped carrot
1 cup chopped seeded poblano chiles (about 3 large)
1 cup chopped onion
2 tablespoons minced seeded jalapeño peppers
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
5 cups diced peeled baking potato (1 1/2 pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions
Preparation
Clean all vegetables and chop.
Cook the bacon in a Dutch oven over medium-high heat until crisp.
Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble
bacon; set aside.
Add carrot and the next 4 ingredients (carrot through garlic) to the
drippings in pan; sauté 10 minutes or until browned.
Stir in the broth, scraping pan to loosen browned bits. Add potato and
salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or
until potato is tender.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a small bowl, stirring with a whisk.
Add to pan.
Cook over medium heat until thick (about 12 minutes), stirring
frequently.
Remove from heat. Add cheeses, stirring until cheeses melt.
Ladle into soup bowls; top with green onions and crumbled bacon.
Note: This soup will freeze well for up to two months. Pour into an
airtight container, leaving enough room for expansion (usually an inch
or two at the top). To reheat, thaw completely in the refrigerator;
then place contents in a saucepan over low heat, adding some liquid if
necessary.
Nutritional Information:
Amount per serving
Calories: 198
Calories from fat: 30%
Fat: 6.7g
Saturated fat: 3.9g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.4g
Protein: 9.7g
Carbohydrate: 25.1g
Fiber: 2.5g
Cholesterol: 18mg
Iron: 1.4mg
Sodium: 442mg
Calcium: 202mg
Source: Adapted from Cooking Light January 2000
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RATATOUILLE TOPPED BAKED POTATOES
~Shared by Doe,
Oliver, B.C., Canada
Fluffy baked potatoes are filled to overflowing with a variety of herb
seasoned garden veggies, eggplant, summer squash, bell peppers &
tomatoes.
1 med size eggplant about 1 lb. unpeeled, cut into 1/2" by 2" sticks
8 oz zucchini, cut into 1/2" thick slices
1 1/2lbs Roma tomatoes, quartered
1 lg sw red pepper, thinly sliced
1 lg yellow sw pepper, thinly sliced
1 lg onion, chpd
4 garlic, minced or pressed
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp olive oil
6 lg thin skinned red potatoes, scrubbed, about 8-oz each
Pepper
In a 3-4 qt baking dish, mix eggplant, summer squash, bell peppers
& tomatoes, peppers, onion, garlic, bay leaf, thyme, rosemary &
oil. Cover, bake at 400F for one hour. Uncover & continue baking,
stirring once or twice, til eggplant is very soft when pressed &
only a thin layer of liquid remains in bottom of dish, about 30 more
mins. After eggplant mix has baked for 30 mins, pierce each unpeeled
potato in several places with fork. Place potatoes on baking sheet,
bake until tender throughout when pierced, about 1 hour. To serve, make
a deep cut lengthwise down middle of each potato, then make a second
cut across center. Grasp each potato between cuts: press firmly to
split potato wide open. Spoon eggplant mix equally into potatoes,
season to taste with salt & pepper.
294 calories - 10% total calories from fat 3g total fat 0.4
mg sat fat 0mg chol 35mg sodium 61mg carbs 8g
fiber 8g protein 70mg calcium 3 mg iron
Exchanges per serving:
2 1/2 starch 0 fruit 0 milk 0 other carbs/sugar 4 1/2
vegetables 0 meat/protein 1/2 fat
ELEGANT LEEK SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 teaspoon butter
- 2 shallots, chopped
- 1-1/2 cups cleaned, chopped leeks (bottoms only)
- 1 cup blush wine
- 2 medium potatoes, peeled and diced
- 2 cups low-fat, low-sodium chicken broth
- 1-1/2 cups fat-free milk
- 1-1/2 cups evaporated fat-free milk
- 2 tablespoons bleu cheese
DIRECTIONS
Melt the butter in a stockpot over medium-high heat. Add the shallots
and leeks and cook for 10 minutes. Add the wine, potatoes, and broth,
bring to a boil, and cook until potatoes are soft.
Add all other ingredients except the cheese and heat through, but do
not boil. To serve, top individual bowls of soup with bleu cheese.
Nutritional Information Per Serving (1 cup): Calories: 156, Fat: 2 g,
Cholesterol: 7 mg, Sodium: 186 mg, Carbohydrate: 24 g, Dietary Fiber: 2
g, Sugars: 10 g, Protein: 10 g
Diabetic Exchanges: 1/2 Starch, 1/2 Saturated Fat, 1 Fat-Free Milk
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
JALAPENO BROCCOLI
~Shared by Mary S.,
Nashville, TN
Yield: 4 to 5 servings
INGREDIENTS
- 1 teaspoon salt, optional
- 1 head broccoli, trimmed and separated into spears
- 1 tablespoon balsamic vinegar
- 2-3 tablespoons olive oil
- 2 fresh jalapeno peppers, thinly sliced (with or without seeds,
depending on desired hotness)
- 1/4 cup toasted pine nuts
- Few sprigs fresh coriander or parsley, chopped
DIRECTIONS
Bring a pot of water to the boil and add optional salt. Add the
broccoli spears and boil over high heat for 3 to 5 minutes (depending
on desired tenderness).
Drain and transfer broccoli to bowl of ice cold water for 30 seconds.
Drain and lay out the cooked spears decoratively on a presentation
plate. Drizzle evenly with balsamic vinegar.
In a small frying pan, heat olive oil over medium heat for 30 seconds.
Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2
to 3 minutes until softened. Take peppers with all the oil from the
pan, and distribute evenly over the broccoli. Garnish with pine nuts
and herbs.
Nutritional Information Per Serving (1/4 of recipe): Calories: 142,
Fat: 9 g, Carbohydrate: 14 g, Fiber: 6 g, Protein: 8 g, Sodium: 206 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
CURRIED CORN &
CRAB CAKES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 5 teaspoons canola oil, divided
- 1 cup fresh corn kernels (from 2 ears) or frozen
- 1/4 cup finely chopped onion
- 1/2 teaspoon curry powder
- 1 clove garlic, minced
- 1 pound lump crabmeat, shells removed
- 1/3 cup reduced-fat mayonnaise
- 2 large egg whites
- 2 tablespoons lime juice
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 teaspoon salt, or to taste
- 1 cup fine, dry, unseasoned breadcrumbs, divided
- Lime wedges
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add corn, onion, curry powder and garlic; cook, stirring often, until
vegetables are soft, about 5 minutes. Transfer mixture to a large bowl
and let cool completely. Stir in crabmeat.
Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a
small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs.
Using about 1/3 cup per patty, form the mixture into eight
3/4-inch-thick patties. Dredge the patties in the remaining
breadcrumbs.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add
4 crab cakes and cook until the undersides are golden, 2 to 3 minutes.
Using a wide spatula, turn cakes over onto the prepared baking sheet.
Add the remaining 2 teaspoons oil to the skillet and repeat with the
remaining 4 crab cakes.
Bake the crab cakes until golden on the second side and heated through,
15 to 20 minutes. Serve with lime wedges.
Nutritional Information Per Serving (2 crab cakes): Calories: 343, Fat:
14 g, Cholesterol: 72 mg, Carbohydrate: 29 g, Protein: 26 g, Fiber: 2
g, Sodium: 784 mg
Diabetic Exchanges: 2 Starch, 3 Lean Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
Click
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PINEAPPLE STEAK STIR-FRY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (8 ounce) can pineapple chunks - drained with juice reserved
2 teaspoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon olive oil
1 teaspoon vanilla-flavored vodka
1/2 teaspoon ground ginger
1/2 teaspoon brown sugar
1/2 teaspoon white sugar
1 (1 1/2-pound) beef sirloin steak, cut into 1/4-inch strips
1 1/2 cups water
1/2 cup long grain white rice
2 tablespoons olive oil
Directions
Stir together 1/3 cup reserved pineapple juice, rice wine vinegar, soy
sauce, olive oil, vanilla vodka, ginger, brown sugar, and white sugar
in a mixing bowl until blended. Adjust the sugar to taste. Place the
steak strips in a large, resealable plastic bag. Pour in the pineapple
juice mixture and seal the bag. Turn the bag gently to evenly coat
steak with the marinade. Refrigerate 3 to 4 hours. Bring water to a
boil in a saucepan over medium-high heat. Add the rice and stir. Reduce
heat, cover and simmer 20 minutes. Heat 2 tablespoons olive oil in a
skillet over medium heat. Remove steak strips from marinade and place
in the skillet. Cook and stir the steak strips until browned and no
longer pink, about 2 minutes per side. Remove from the heat, cover and
keep warm. Place the pineapple chunks in a separate skillet. Cook over
medium heat until slightly soft and heated through, about 4 minutes. To
serve, divide the rice between two bowls, top with steak strips and
pineapple chunks, and toss briefly.
EASTER OMELETS
~Shared by Maggie,
TX
Omelets are a traditional Easter breakfast recipe. Fill your omelet
with all your favorites for a healthy breakfast.
2 Eggs
2 Tbsp. Of sliced onions
1 Tbsp. Of sour cream
2 Tbsp. Of guacamole
¼ cup of shredded cheese
1 Tbsp. Of butter
Heat butter in a small frying pan on low heat. Beat eggs in a small
mixing bowl. Pour eggs into pan. As egg cooks, shape into a circle with
spatula. Add cheese and onions on one side of the eggs. Continue
cooking. Dab guacamole over cheese. Using the spatula, fold eggs over
to form a semi circle. Flip to make sure eggs are cooked evenly on both
sides. Serve with sour cream.
CHEDDAR-BACON PENNE
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 30 min.
Ingredients
1 cup uncooked penne pasta
1/4 cup chopped onion
1/4 teaspoon minced garlic
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1 cup 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 bacon strip, cooked and crumbled
Directions
Cook pasta according to package directions. Meanwhile, in a small
nonstick skillet coated with cooking spray, saute onion until tender.
Add garlic; cook 1 minute longer. Set aside.
In a small saucepan, melt butter. Stir in flour until smooth; gradually
add milk. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Stir in 1 cup cheese until melted.
Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to
coat. Transfer to a 3-cup baking dish coated with cooking spray.
Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.
Nutrition Facts: 1-1/4 cups (prepared with reduced-fat cheese) equals
528 calories,
Source: Taste of Home 2010
MINI SWEET POTATO
CASSEROLE
~Shared by Maggie,
TX
Serves 2
Ingredients
1 medium sweet potato
2 tablespoons butter or margarine, melted, divided
1 tablespoon raisins
1/2 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons flaked coconut
Directions
Place the sweet potato in a saucepan; cover with water. Bring to a
boil. Reduce heat; cover and simmer for 30-40 minutes or just until
tender; drain. When cool enough to handle, peel sweet potato and place
in a bowl; mash. Stir in 1 tablespoon butter, raisins, orange peel,
salt, cinnamon and nutmeg. Transfer to a greased 1-1/2-cup baking dish.
Toss coconut with remaining butter; sprinkle over the top. Bake,
uncovered, at 350 degrees F for 25-30 minutes or until golden brown.
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UNCLE BILL'S NUGGET POTATOES WITH
PHILADELPHIA CREAM CHEESE
This one comes from my buddy, Bill Anatooskin.
"The nugget
potatoes are in full
swing and I have been experimenting making these lovely potatoes for a
different taste and flavor. This is a very easy recipe to make."
Ingredients
12 small nugget potatoes, washed well and quartered
6 mint leaves
8 ounces cream cheese (garden vegetable)
6 tablespoons whole milk, homogenized
1 large sweet red peppers, seeded and diced
3 tablespoons dried dill weed
1 teaspoon dried basil
3/4 teaspoon salt
1/2 teaspoon black pepper
Directions
1. In a large saucepan or cooking pot, add potatoes and mint leaves,
cover with water and bring to boil.
2. Reduce heat, cover and cook for about 8 minutes or until potatoes
are just tender; Do not overcook.
3. Drain well, discard mint leaves, and place potatoes in a large
mixing bowl and keep warm.
4. Meanwhile, in a microwave safe dish, add cream cheese, milk, red
pepper, dill weed, basil, salt and pepper and microwave on HIGH (full
power) for 50 to 60 seconds or until cream cheese is melted, stirring
at half time.
5. Remove from microwave and pour mixture over potatoes and mix well to
coat.
6. Serve while hot.
Source: Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly
Core, a handy new kitchen tool.
CREAMY CRAB NACHOS
I must admit, I've only tried this using Kemp's Krab (faux) meat. It is
very good. When my ship comes in, I'll try using real crab like they do
at Red Lobster!
Serves 4
Ingredients:
20-30 each Nacho chips
2 cups shredded Monterey Jack Cheese
¼ cup shredded pepper jack cheese
1 package (8 ounces) cream cheese, softened
1 ½ cups of cleaned lump crabmeat
1 large Plum tomato, seeded and diced
¼ cup drained and rinsed canned black beans
1 Tablespoon chopped fresh cilantro
2 tablespoons salsa
2 each jalapenos, seeded and diced or 2 tablespoons canned mild green
chilies
½ teaspoon ground cumin
½ teaspoon chili powder
Preparation:
1. Preheat Oven to 350 degrees.
2. Arrange tortilla chips on an oven-proof plate.
3. Combine the cilantro, tomato, jalapeno, black beans, pepper jack
cheese, and salsa. Add the crab meat and toss to mix.
4. Combine the remaining cheeses and spices. Spoon the crab mixture
over the chips, then top with the spiced cheeses.
5. Bake until heated through and the cheeses are melted.
Source: Red Lobster Restaurants
"21 CLUB" HAMBURGERS
1/4 cup finely chopped celery
1/4 cup chicken broth
2 lbs. ground top sirloin
1/4 cup bread crumbs
1/2 tsp. Worcestershire sauce
1/4 tsp. nutmeg
Salt and freshly ground pepper to taste
3 Tbs. butter
Combine celery and chicken broth in a small saucepan over very low
heat; poach the celery for 20 minutes. Drain and cool. Combine celery
with remaining ingredients except the butter, mixing well with your
hands. Gently shape into 4 large patties, being careful not to compact
the meat any more than necessary. Heat the butter in a large, heavy
skillet over moderate heat until the butter is amber in color. Brown
the burgers 6 minutes on each side, then place the skillet in a
preheated 350F oven for 6 to 8 minutes for medium rare, a few
additional minutes for better done.
REESE'S CHEWY
CHOCOLATE PAN COOKIES
1-1/4 cups butter or margarine, softened
2 cups sugar
2 eggs
2 tsp. vanilla extract
2 cups flour
3/4 cup Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
2 cups (12 oz. pkg.) Reese's peanut butter chips
Heat oven to 350. Grease 15x10" jelly-roll pan. In large mixer bowl
beat butter and sugar until light and fluffy. Add eggs and vanilla;
beat well. Combine flour, cocoa, baking soda and salt; gradually blend
into creamed mixture. Stir in chips. Spread batter into prepared pan;
bake 20 minutes or until set. Cool completely; cut into bars.
Source: Magazine insert
IDAHO CHICKEN
3 T Butter or margarine
1/2 c Celery, chopped, with leaves
2 c Milk
2 t Salt
1/2 t Marjoram, dried leaf
4 ea Idaho potatoes
1/2 c Onion, chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken, cooked, cut up
1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1-1/2 teaspoons salt, pepper, marjoram and
chicken; remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle
with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven 1 hour, or until potatoes are tender.
BARBECUED BAKED BEANS
4 slices bacon, chopped fine
1 onion , minced
4 cloves garlic , minced
1 pound dried small white beans, rinsed and picked over
8 cups water
1 cup strong coffee, black
1/2 cup barbecue sauce
1/4 cup packed dark brown sugar
4 1/2 teaspoons brown mustard, prepared
1 tablespoon mild molasses
Hot pepper sauce
Ground black pepper
Adjust an oven rack to the lower-middle position and heat the oven to
300 degrees. Cook the bacon in a large Dutch oven over medium heat
until beginning to crisp, about 5 minutes. Stir in the onion and cook
until the onion is softened, about 5 minutes. Stir in the garlic and
cook until fragrant, about 15 seconds. Stir in the beans, water,
coffee, barbecue sauce, brown sugar, mustard, molasses, & 1/2
teaspoon Tabasco. Bring to a boil, scraping up any browned bits. Cover
and transfer to the oven. Bake, stirring every hour, until the beans
are tender, about 4 hours. (I used slow cooker and cooked beans first
without ketchup, mustard & molasses) Remove the lid and continue to
bake, uncovered, until the liquid has thickened to a syrupy
consistency, 1 to 1 1/2 hours.
MINI PROVOLONE
POPOVERS
The parmesan here is the catalyst that makes the cheesy flavors jump
out of the airy centers. These popovers are best when baked at the last
minute, but you can make the batter ahead.
Yield: Makes 24 popovers
Active Time: 10 min
Total Time: 1 3/4 hr (includes chilling)
1 cup whole milk
2 large eggs
1 cup all-purpose flour
2 tablespoons unsalted butter, melted, divided
1/2 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped provolone
2 tablespoons grated parmesan
1 1/2 tablespoons chopped chives
Equipment: a 24-cup mini-muffin pan
Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper
until smooth, then stir in cheeses and chives. Chill 1 hour to allow
batter to rest.
Preheat oven to 425°F with rack in upper third.
Butter muffin pan with remaining tablespoon butter, then heat in oven
until butter sizzles, about 2 minutes.
Gently stir batter, then divide among muffin cups (they will be about
two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes.
Serve immediately.
Cooks' note: Batter can be made 1 day ahead and chilled.
Source: Epicurious.com
SWISS ENCHILADAS
Add a dash of cumin or paprika to the onions, if you'd like. You can
also use purchased rotisserie chicken to cut down on the prep time.
Ingredients
Cooking spray
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2
breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided
Preparation
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with
cooking spray. Add onion; cook 5 minutes or until tender, stirring
occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce
heat, and simmer 7 minutes or until liquid evaporates. Set aside.
Combine milk and flour in a small saucepan over medium-high heat; cook
5 minutes or until mixture thickens, stirring constantly with a whisk.
Stir in salt.
Warm tortillas according to package directions. Spoon about 1/2 cup
chicken mixture and about 2 1/2 tablespoons cheese down center of each
tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x
9-inch baking dish coated with cooking spray. Pour milk mixture over
tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for
25 minutes or until cheese is bubbly. Remove from oven.
Preheat broiler.
Broil casserole for 3 minutes or until cheese begins to brown.
Nutritional Information:
Amount per serving
Calories: 419
Calories from fat: 28%
Fat: 13.2g
Saturated fat: 7.9g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 0.8g
Protein: 33.2g
Carbohydrate: 41.8g
Fiber: 4.3g
Cholesterol: 79mg
Iron: 2.1mg
Sodium: 726mg
Calcium: 474mg
Source: Cooking Light MAY 2006
COCONUT POKE CAKE
This is an easy cake to make and decorate. At Easter, use tiny candies
or jelly beans.
1 yellow cake mix
1 can cream of coconut
1 can sweetened condensed milk
1 large container cool whip
1 small can coconut
Put cream of coconut and sweetened condensed milk in hot water (while
still in unopened can) before making the cake.
Bake the cake according to package directions. Bake in 9x13 greased and
floured glass baking dish.
When you take the cake out of the oven, punch holes in it with fork.
Pour condensed milk and cream of coconut over the cake. When cool
spread with cool whip and top with coconut.
POTATO GRATIN
3 quarts water
2 pounds yellow flesh potatoes, peeled, cut 3/4" thick round
1 tablespoon unsalted butter
1 tablespoon flour
1 cup milk
1 teaspoon salt
2 cups white cheddar, shredded
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon fresh ground black pepper
Preheat an oven to 400ºF. The potatoes need to be parboiled before they
are baked, but its important not to overcook them during this step. In
a large pot, bring the water to boil.. Add the potatoes and cook until
barely tender when pricked with the times of a fork, 3 to 4 minutes.
Drain into a colander and then run cold water over the potatoes for a
couple of minutes to halt the cooking.
In a small saucepan over medium heat, melt the butter. When it begins
to foam, whisk in the flour until a paste forms, about 30 seconds,
Immediately whisk in 1/4 cup of the milk and reduce the heat to low.
Whisking continuously, gradually add the remaining 3/4 cup milk. When
the sauce has thickened , after about 5 minutes, stir in a 1 cup of the
cheese until it melts and the sauce is smooth, about 1 minute. Remove
from the heat and set aside.
Select a 1 1/2-quart baking dish, preferably round or oval, with 2 1/2
to 3 inch sides. Rub the dish first with the olive oil and then with
garlic. Discard the garlic. Cover the bottom of the dish with potato
slices, arranging them in a single layer and slightly overlapping them.
Drizzle about 2 tablespoons of the sauce evenly over the layer.
Repeat the layering and the drizzling with the sauce until you have
used all the potatoes and the dish is full. Pour the remaining sauce
around the edges of the potatoes and across the top. Scatter the
remaining 1 cup cheese over the surface and then sprinkle with the
pepper. Bake until the top begins to bubble and brown, 35 to 40
minutes. Serve hot or at room temperature.
Makes 6 servings
FRUIT SALAD
1 large can drained pineapple chunks, reserve juice
2 cups small marshmallows
1 pint sour cream
2 11-ounce cans mandarin oranges in juice, drained
1/2 cup shredded coconut
3 cans fruit cocktail or tropical fruit salad (canned), drained
Mix all and let stand in refrigerator for several hours.
Variation: Drain pineapple and use juice to mix with 1 small package of
instant vanilla pudding for 1 minute. Add 1 cup sour cream and blend in
1 c. whipped topping.
Fold in all fruit and chill.
INDIVIDUAL
POTATO-BACON FRITTATAS
To make the breakfast preparation even faster and easier, you can sauté
the onion, red bell pepper, and garlic the night before.
Ingredients
3/4 pound small red potatoes (about 6)
Cooking spray
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
3/4 cup (3 ounces) shredded reduced-fat Swiss cheese
4 bacon slices, cooked and crumbled (drained)
1 3/4 cups egg substitute
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Place potatoes in a large saucepan, and cover with water. Bring to a
boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut
potatoes into 1/2-inch cubes.
Preheat oven to 375°.
Heat a medium nonstick skillet over medium heat. Coat pan with cooking
spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until
tender. Remove from heat. Stir in potato, cheese, and bacon.
Combine egg substitute, salt, and black pepper. Spoon vegetable mixture
evenly into 12 muffin cups or 6-ounce ramekins coated with cooking
spray. Pour egg mixture evenly over vegetable mixture. Bake at 375° for
18 minutes or until set. Remove from muffin cups, and cool slightly.
Nutritional Information:
Amount per serving
Calories: 184
Calories from fat: 25%
Fat: 5.2g
Saturated fat: 1.6g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 1.4g
Protein: 16g
Carbohydrate: 17.8g
Fiber: 1.8g
Cholesterol: 10mg
Iron: 2.6mg
Sodium: 366mg
Calcium: 188mg
Source: Cooking Light DECEMBER 2005
CHOCOLATE-PEANUT
BUTTER EASTER EGGS
These are easy to decorate using purchased decorator icing.
1/4 c. butter
3/4 c. peanut butter
2 (3 oz.) pkg. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening
Mix all ingredients very well until smooth and creamy. Form an egg
shape with the peanut butter mixture. Freeze eggs for 1 hour.
While the eggs are freezing, cut semi-sweet chocolate into small pieces
and place in top of double boiler with shortening. Melt over medium
heat, stirring frequently until smooth. Stick a long-tined fork in top
of each peanut butter egg, dip it in melted chocolate to cover then
drain on waxed paper. When the eggs are cooled and set, decorate the
eggs to suit your fancy.
ROMANO CHEESE EASTER
BREAD
This rich egg bread is loaded with Romano cheese. Although it 's
customarily made for Easter in Italy, you will want to make this nice
bread year-round.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 20
Ingredients:
1 cup warm milk (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
2 1/2 cups all-purpose flour
6 eggs
1 1/2 cups grated Romano cheese
1 tablespoon butter, softened
Directions:
1. In a small bowl, dissolve yeast in warm milk. Let stand until
creamy, about 10 minutes. Lightly grease two 9x5 inch loaf pans.
2. In a large bowl, combine the yeast mixture with the flour, eggs,
cheese and butter; beat well. Scoop dough into prepared loaf pans.
Cover and let rise for 30 minutes, or until nearly doubled. Meanwhile,
preheat oven to 350 degrees F(175 degrees C).
3. Bake in preheated oven for 60 minutes, or until loaves are golden
brown and sound hollow when their bottoms are tapped. Remove from pans
and place on a wire rack to cool.
Source: Allrecipes.com
http://Allrecipes.com
SPICED MIXED NUTS
Makes 4 cups nuts.
4 cups mixed roasted salted nuts
Salt
1 tsp mustard powder
1 tsp cinnamon
1 large egg white
1/2 cup sugar or Splenda
1 tsp ground ginger
1 1/4 tsp cayenne pepper
Heat oven to 250 degrees. Line a baking sheet with parchment paper.
Mix cayenne, cinnamon, ginger, mustard, sugar and 1/2 tsp salt in a
bowl. Whisk egg white in a bowl until frothy. Toss in nuts, then add
spice mixture and toss until coated.
Spread nuts on baking sheet, bake until dry, 45 min. Let cool
completely on baking sheet, then serve.
CHEESY
ARTICHOKE-GARLIC BREAD
Adapted from a recipe found on Cooks.com.
1 (12 oz.) loaf seeded Italian bread, halved horizontally
1 (14 oz.) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1 (4 oz.) jar sliced pimentos, drained, chopped
1/4 cup reduced-fat shredded parmesan cheese
1/4 cup chopped fresh chives
1 tbsp. Dijon mustard
2 cloves of garlic, minced
1/3 cup reduced-fat shredded mozzarella cheese
Preheat oven to 400°F. Line jellyroll pan with foil. Place bread
halves, cut sides up, on pan.
In bowl, combine artichoke hearts, mayo, pimentos, parmesan cheese,
chives, mustard and garlic. Spread mixture over bread, sprinkle with
mozzarella cheese.
Bake 15-20 minutes or until lightly browned and heated through. Cool
slightly. Cut each bread half crosswise into 6 pieces.
This is great as an appetizer or served along with a pasta dish.
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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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