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A
to Z
Recipes
April
27,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. FYI: I am
away as you read this. I am in Galveston with my mom, trying to get her
situated and healed from her fall and subsequent nursing home
experiences. They say what doesn't kill you makes you stronger. If
true, my mother should morph into Super Woman soon. And Angela
sports a shiny halo now. It was earned through long hours and days
dedicated to her grandma's care. What a wonderful young woman she has
become. I am so very grateful! Regarding today's issue... because I had
little time and didn't want to miss getting an issue to you, this one
is a bit different. You will see recipes from only a couple of my heavy
hitters, with a few of my own sprinkled in for good measure. I went for
the easy-to-edit recipes because of my time constraints. I believe you
will thoroughly enjoy it all, though!
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:
(There
are no recent donations to report.)
The current Monthly Theme
topic is Mother's
Day Recipes. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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Knowledge is knowing that a tomato is
a fruit.
Wisdom is not
putting it in a fruit
salad.
Click
if you have a submission for the Food For Thought section of
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The Quietness Of Strength
~Shared by Treva, NC
Sometimes in life we cannot show
The way we truly feel
We have to smile and just pretend
A facade that's far from real
Someone who pushes you to extremes
Or a person who isn't sincere
Sometimes you want to walk away
And act like you really don't care
They shouldn't take silence for weakness
For one day they may be surprised
Although they may think you're just a wimp
You may put tears in their eyes
The quietness of strength is a powerful thing
That may help you forgive though they're wrong
And although I know it's the hardest thing
Stooping to their level will not make you strong
© Elaine Hall
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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Freezing Cubed Cooked Chicken
When chicken pieces are on sale, I buy several packages and bake all
the chicken, skin side up, on foil-lined pans. When cool, I remove the
skin and bones, cube the meat and freeze in measured portions to use in
casseroles and other quick suppers.
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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The Golfing Preacher
There was this preacher who was an avid golfer. Every chance he could
get, he could be found on the golf course swinging away. It was an
obsession.
One Sunday was a picture perfect day for golfing. The sun was shining,
no clouds in the sky, and the temperature was just right. The preacher
was in a quandary as to what to do ... play golf or give the Sunday
service. Shortly, the urge to play golf overcame him. He called an
assistant, told him he was sick and asked the assistant to take care of
the Sunday church service for him. He packed the car up and drove three
hours to a golf course where no one would recognize him. Happily, he
began to play the course.
An angel up above was watching the preacher and was quite perturbed.
He went to God and said, "Look at the preacher. He should be punished
for what he is doing." God nodded in agreement.
The preacher teed up on the first hole. He swung at the ball and hit a
perfect drive, straight as an arrow, four-hundred yards right to the
green, where it gently rolled into the cup (as they say in basketball,
"nothing but net"). A picture perfect hole-in-one. He was amazed and
excited.
The angel was a little shocked. He turned to God and said, "Begging
Your pardon, but I thought you were going to punish him."
God smiled. "I did. Think about it -- who can he tell?"
Grandmother's Meat
Loaf
A recent bride called her mother one evening in tears. "Oh, Mom, I
tried to make Grandmother's meat loaf for dinner tonight, and it's just
awful! I followed the recipe exactly, and I know I have the recipe
right because it's the one you gave me. But it just didn't come out
right, and I'm so upset. I wanted this to be so special for George
because he loves meat loaf. What could have gone wrong?"
Her mother replied soothingly, "Well, dear, let's go through the
recipe. You read it out loud and tell me exactly what you did at each
step, and together we'll figure it out."
"OK," the bride sniffled. "Well, it starts out, 'Take fifty cents worth
of ground beef' ..."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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MEXICAN BUBBLE PIZZA
~Shared by Treva, NC
1 & 1/2 Lb lean (at least 80%) ground beef
1 Package (1 oz) Old El Paso® taco seasoning mix
3/4 Cup water
1 Can (10 & 3/4 oz) condensed tomato soup
1 Can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 Cups shredded Cheddar cheese (8 oz)
2 Cups shredded lettuce
2 Medium tomatoes, chopped
1 Cup Old El Paso® Thick 'n Chunky salsa
1 Can (2 1/4 oz) sliced ripe olives, drained
1 Container (8 oz) sour cream
3 Green onions, sliced, if desired
Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat
8 to 10 minutes or until thoroughly cooked, stirring frequently; drain.
Add taco seasoning mix, water and soup; mix well. Heat to boiling.
Reduce heat to low; simmer 3 minutes. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add
pieces to beef mixture; stir gently. Spoon mixture into ungreased
13x9-inch pan.
Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden
brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until
cheese is bubbly.
To serve, cut pizza into 8 squares. Top each serving with remaining
ingredients.
PEACH AND LAVENDER
ICE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 pounds sliced frozen peaches, thawed
1 1/2 cups white sugar
1/2 cup dried lavender flowers
3 tablespoons lemon juice
3 cups water
Puree peaches with sugar until smooth. Stir in lavender blossoms, and
let stand at room temperature for 2 hours. Stir in lemon juice and
water, then place into refrigerator and refrigerate until cold, about 2
hours.
Freeze in a 6-quart ice cream maker according to manufacturer's
instructions.
BANANA BUCKWHEAT
WAFFLES AND PANCAKES
~Shared by Treva, NC
Ingredients:
1 & 1/2 cups buckwheat flour
1 teaspoon Clabber Girl Baking Powder
1/2 teaspoon baking soda
1 teaspoon salt
1 & 2/3 cup buttermilk
1 cup mashed banana
2 eggs, separated, at room temperature*
2 tablespoons sugar
4 tablespoons vegetable oil
Instructions:
In a large bowl, whisk together the buckwheat flour, baking powder,
baking soda and salt. Separately, whisk together the buttermilk, mashed
banana, egg yolks and vegetable oil. In another bowl, whisk the egg
whites till foamy. Add the sugar and continue to whisk for about 3
minutes to form soft, moist peaks. Make a well in the center of the dry
ingredients and pour in the buttermilk mixture. Whisk just until mixed.
Drop the egg whites over the batter in thirds, fold in each addition
with a rubber spatula until incorporated.
Prepare the waffle iron with oil or non-stick cooking spray, if
necessary. Pour the batter onto the hot waffle iron (about 2/3 cup) and
cook according to the manufacturers instructions.
Makes five or six 7" waffles.
SPIRAL OMELET SUPREME
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 oz. cream cheese softened
3/4 C. milk
1/4 C. plus 2 T. grated Parmesan cheese, divided
2 T. all purpose flour
12 eggs
1 large green pepper chopped
1 C. sliced fresh mushrooms
1 small onion chopped
2 t. canola oil
1 1/2 C. shredded mozzarella cheese
1 plum tomato seeded and chopped
1 1/4 t. Italian seasoning divided
Line the bottom and sides of a greased 15x10 baking pan with parchment
paper; grease the paper and set aside.
In a small bowl beat cream cheese and milk until smooth. Beat in
1/4 C. Parmesan cheese and flour until blended. In a large bowl,
beat eggs, add cream cheese mixture and mix well. Pour into
prepared pan.
Bake at 375 for 20-25 minutes or until set. Meanwhile in a large
skillet, saute the pepper, mushrooms, and onion in oil until crisp
tender. Keep warm.
Turn omelet onto a work surface, peel off parchment paper.
Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t.
Italian seasoning. Roll up jelly roll style, starting with the
short side. Place on a serving platter. Sprinkle with
remaining Parmesan cheese and Italian seasoning.
CALIFORNIA CASSEROLE
~Shared by Treva, NC
1 & 1/2 Pounds ground beef
1 clove garlic, chopped
1 tsp. Salt
1/2 Tsp. Pepper
1 tsp. Sugar
1 (6 oz) can tomato paste
3 (8 oz) cans tomato sauce
4 oz pkg cream cheese
1 cup sour cream
1 bunch green onions, chopped
1 (8 oz) pkg wide noodles
1 Tblsp butter
1 cup cheddar cheese (grated)
Combine meat, garlic, salt, pepper, sugar, tomato paste and tomato
sauce. Cook uncovered 15 To 20 minutes, stir well. Mix cream cheese,
sour cream, chopped onions and olives. Cook noodles In salt water;
drain; toss with butter. Spoon about 1 cup meat sauce into a 2-quart
casserole; Spread noodles on top. Cover noodles with rest of meat
sauce, then cream cheese and onion Mixture. Top with cheddar cheese.
Cook at 350 degrees for 30 minutes or until bubbly.
Serves 4 - 6
AMBROSIA CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut
Preheat oven to 350 F. Grease (or lightly spray with cooking spray)
bottoms only of two 8- or 9-inch round pans.
Beat cake mix, water, oil and egg whites in large bowl on low speed 30
seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire
whisk). Pour into pans.
Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or
until toothpick inserted in center comes out clean. (Decrease bake time
by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes;
remove from pans. Cool completely, about 1 hour.
Fill layers with Orange-Coconut Filling. Frost side and top of cake
with frosting. Sprinkle coconut over top. Store loosely covered.
Orange-Coconut
Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut
Mix sugar and cornstarch in small microwavable bowl. Gradually stir in
water. Stir in orange peel and orange juice. Microwave uncovered on
High about 1 minute or until mixture thickens and boils; stir.
Microwave 30 seconds longer, stirring every 15 seconds. Stir in
coconut; cool.
High Altitude (3500-6500 ft): Do not use 8½ rounds. Bake 9½ rounds
25-30 min. For filling, increase first microwave time to 1 min 30 sec,
second microwave time to 1 min.
Makes 16 servings
AZTECA SUNBURST
~Shared by Treva, NC
1/2 oz. Maraschino cherry juice
1/2 oz. Lime juice
6 oz. Pineapple juice
Fill tall glass with crushed ice. Add cherry and lime juices. Carefully
pour pineapple juice into glass Making sure drink is Reddish on bottom
and golden on top. Garnish with Lime wheel or wedge and cherry.
SHRIMP TCHEFUNCTE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Rice Pilaf:
4 tablespoons butter
3 cups converted rice
1 medium onion, medium dice
6 cups chicken stock
Heat a 5 quart saucepan, then add butter and melt. Add onions and rice.
Brown rice and onion on high heat, stirring constantly. Add the chicken
stock, bring to a boil and stir. Reduce heat to low and let simmer,
cover and cook for approximately 20 minutes. Check for firmness,
uncover and let sit for 10 minutes.
Meunière sauce:
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
Preparing the meuniere sauce: In a large sauté pan combine the lemons,
hot sauce, Worcestershire sauce and whipping cream. Blend with a wire
whisk over medium heat, stirring constantly, for 3-4 minutes. As you
stir, press gently on the lemon quarters to slowly release the juices.
Slowly add the butter by pinching off a little bit at a time and
squeezing it through your fingers into the sauce pan, stirring
constantly (this is called mounting the butter). As you add the last of
the butter, remove from heat and continue to stir. Taste, then season
with salt and pepper. Strain through a fine strainer. The sauce is now
ready to serve; cover and keep warm.
Sautéed Shrimp:
3 cups white button mushrooms (or mix/substitute crimini or shiitake
mushrooms if you like)
60 medium shrimp
Salt and freshly ground black pepper
3 cups chopped green onions (scallions)
6 tablespoons butter
Wash shrimp in cold water and season with salt and pepper. Melt the
butter in a medium sauté pan, then add shrimp, green onions and
mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly
until shrimp just turn pink. When ready to serve, add the meunière
sauce and heat through -- do not overcook the shrimp! To serve: Place
the rice in a ring mold or cup (a shallow coffee cup will work fine).
Invert the cup over the corner of the plate and lift slowly. Spoon
Shrimp Tchefuncte around 3/4 of the rice.
Yield: 6 servings
PEANUT BUTTER &
PRETZEL TRUFFLES
~Shared by Treva, NC
These peanut butter-pretzel truffles satisfy your craving for something
sweet and salty.
20 truffles
Active Time: 15 minute
Total Time: 2 hours
1/2 cup crunchy natural peanut butter
1/4 cup finely chopped salted pretzels
1/2 cup milk chocolate chips, melted (see Tip)
Combine peanut butter and pretzels in a small bowl. Chill in the
freezer until firm, about 15 minutes. Roll the peanut butter mixture
into 20 balls (about 1 teaspoon each). Place on a baking sheet lined
with parchment or wax paper and freeze until very firm, about 1 hour.
Roll the frozen balls in melted chocolate. Refrigerate until the
chocolate is set, about 30 minutes.
Nutrition
Per truffle: 64 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 1 mg Cholesterol;
2 g Protein; 1 g Fiber; 53 mg Sodium; 65 mg Potassium
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then
continue microwaving on Medium, stirring every 20 seconds, until
melted. Or place chocolate in the top of a double boiler over hot, but
not boiling, water. Stir until melted.
Source: EatingWell, January/February 2010
TERIYAKI CHICKEN AND
PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (9-oz.) pkg. refrigerated linguine
3 boneless skinless chicken breast halves, cut into 3/4- inch pieces
1 1/2 cups Green Giant® SELECT® frozen sugar snap peas
1/2 cup purchased teriyaki baste and glaze
1 medium seedless orange
1/4 cup cashew pieces
Cook linguine to desired doneness as directed on package. Drain; cover
to keep warm. Meanwhile, spray medium nonstick skillet with nonstick
cooking spray. Heat over medium-high heat until hot. Add chicken; cook
and stir until browned. Add peas and teriyaki baste and glaze to
chicken. Reduce heat to medium; cover and cook 5 to 8 minutes or until
chicken is no longer pink and peas are tender. Meanwhile, grate 1
teaspoon peel from orange; set aside. Remove remaining peel from
orange; discard peel. Cut orange into 1-inch pieces. Add grated peel
and orange pieces to chicken mixture; mix well. Serve chicken mixture
over linguine; sprinkle with cashews.
PANERA BREAD PUDDING
WITH APPLES,
PECANS, AND RAISINS
~Shared by Treva, NC
Delight guests with this fruity bread pudding made with their signature
Cinnamon Raisin bread.
4 tablespoons (1/2 stick) unsalted butter
1 loaf Cinnamon Raisin White Bread torn into bite-size pieces
1/2 cup brown sugar, packed
1/2 cup pecan halves Zest and juice of 1 large orange
1/4 cup apple cider
1 tablespoon vanilla extract or rum
8 small baking apples (about 2 pounds) such as Fuji, Gala or Granny
Smith, peeled, cored and thinly sliced
1/2 cup apple, quince, or blackberry jam or jelly
1. Preheat oven to 400 degrees.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the bread and cook for 2 to 3 minutes, or until well coated.
4. Add the sugar, pecans, orange zest and juice, cider, and vanilla
extract.
5. Cook an additional 2 to 3 minutes until a sauce begins to form.
6. In a 9 x 13-inch baking dish, layer the bread mixture with the
apples and dot the top with the jam or jelly.
7. Bake 30 to 40 minutes, or until bubbly.
Serves 4.
Source: Panera Bread
RED SNAPPER
PARMIGIANA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Serves 4
4-4 oz. Red Snapper Fillets
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup Parmesan Cheese, grated
Non-Stick Cooking Spray
1 1/2 tsp. Olive Oil
Lemon Wedges
Combine the Chablis, salt, thyme, and black pepper in a heavy-duty,
sealable plastic bag. Add the fish. Seal the bag and let stand,
refrigerated, for about 30 minutes, turning the bag occasionally.
Remove the fish from the bag and reserve. Discard the marinade.
Combine the flour, garlic, red pepper, and Parmesan cheese in a fresh
heavy-duty, sealable plastic bag. Add the fish fillets, then seal the
bag and shake to thoroughly coat the fillets with the flour mixture.
Spray a large, non-stick skillet with cooking oil. Add a small amount
of olive oil to the skillet. Place over medium heat until hot. Sauté
the fish fillets until the fish flakes easily when tested with a fork,
usually about 6 minutes on each side. Serve warm with lemon wedges.
CHICKEN AND RICE
CASSEROLE
~Shared by Treva, NC
With only 20 minutes of prep time, you can let your slow cooker do the
rest of the work for this delish all-in-one dish.
Prep Time: 20 Min
Total Time: 6 Hr
Makes: 4 servings
1 lb boneless skinless chicken thighs, each cut into 4 pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1 jar (4.5 oz) Green Giant® sliced mushrooms, undrained
1/2 cup water
1 & 1/2 cups Green Giant® Valley Fresh Steamers frozen sweet peas,
thawed
1 & 1/2 cups uncooked instant white rice
In 3- to 4-quart slow cooker, place chicken. Top with soup, mushrooms
and water; stir gently to mix and spread evenly over chicken.
Cover; cook on Low heat setting 4 1/2 to 5 1/2 hours.
About 15 minutes before serving, stir thawed peas and the rice into
chicken mixture. Cover; cook on Low heat setting 10 to 15 minutes
longer or until rice is tender. If desired, add salt and pepper to
taste.
PETITE STICKY BUNS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 - 3 1/4 C. all purpose flour
1/4 C. sugar
1 pkg. active dry yeast (1/4 oz)
1 t. salt
1 1/4 C. milk
1/4 C. butter cubed
1 egg
Topping:
1 C. packed brown sugar
3/4 C. butter cubed
3/4 C. chopped pecans toasted
2 T. honey
1 t. ground cinnamon
1/2 t. maple flavoring
In a large bowl combine 2 C. flour, sugar, yeast and salt. In a
small saucepan, heat the milk and butter to 120-130 degrees. Add
to dry ingredients; beat just until moistened. Add egg, beat
until smooth. Stir in enough remaining flour to form dough (dough
will be sticky). Do not knead. Cover and let rise in a warm
place until doubled, about an hour.
In a small saucepan over low heat cook topping ingredients until butter
is melted. Drop by round teaspoonfuls into 24 well greased muffin
cups.
Stir dough down. Fill greased muffin cups half full. Cover
and let rise in a warm place until doubled about 30 minutes.
Place muffin cups on foil lined baking sheets. Bake at 375 for
12-15 minutes or until golden brown. Cool for 2 minutes before
inverting onto baking sheets. Transfer to serving platters.
Serve warm.
STRAWBERRY COFFEE
CAKE
~Shared by Treva, NC
Cook Time: 35 minutes
Total Time: 35 minutes
1 cup sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 egg
2 tablespoons melted butter
1 & 1/2 cups strawberries, sliced
Crumb Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter
Sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt.
Add milk, egg, and melted butter; beat 2 minutes. Spoon batter into a
greased and floured 8-inch square baking pan. Top with sliced
strawberries. Combine 1/2 cup flour and 1/2 cup sugar; cut in butter
until mixture resembles coarse crumbs. Add chopped pecans or walnuts.
Sprinkle crumb topping over the strawberries. Bake at 375° for 30 to 35
minutes.
Serves 8.
KEY LIME PIE
~Shared by Dorie, IL
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1 (10 inch) pie crust, baked and cooled
1 tablespoon grated lime zest
1 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
In a large bowl, mix together lime rind, lime juice, and condensed
milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8
ounce tub of whipped topping. Pour mixture into pastry shell. Chill at
least 2 hours before serving. Garnish with additional whipped topping
if desired.
A RECIPE CALLED
DOUBLE TROUBLE
~Shared by Treva,
NC
1 pouch (1 lb. 15oz. Betty Crocker double chocolate chunk cookie mix
1/2 C butter or margarine, softened
1 egg
1 cup cocoa-flavored rice cereal
Heat oven to 375. Stir cookie mix, butter and egg until a soft dough
forms. Stir in cereal. Drop by rounded tablespoonfuls about 2 inches
apart. Bake 8-10 minutes or until edges are set. Cool 1-2 minutes
before removing from cookie sheet.
Makes 24 cookies.
STEFADO
~Shared by Dorie, IL
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6 pounds chuck roast, cut into large chunks
1/2 cup olive oil
1 teaspoon white sugar
6 pounds small white onions, cleaned and scored
1 (6 ounce) can tomato paste
1/2 cup red wine
1/2 cup red wine vinegar
6 cloves garlic
1 teaspoon whole pickling spices
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried rosemary
salt and pepper to taste
In a large soup pot, cook beef in oil until beef is browned. Remove
beef, and set aside. Mix sugar into the drippings, add onions, and cook
until golden. Remove onions from pan.
Return beef to the pot, and place onions on top. Mix the tomato paste,
wine, and wine vinegar together, and add to saucepan. Place the garlic,
pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add
to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3
hours, adding more liquid if necessary.
FIVE-LAYER MEXICAN
DIP
~Shared by Treva, NC
Prep time: 10 min
Total time: 3 hr 10 min
Makes 4 cups or 32 servings, 2 Tbsp. Each
1 can (15-1/2 oz.) refried black beans
1 Tbsp. Chili powder
1/2 tsp. Ground cumin
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped
MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie
plate.
TOP with layers of remaining ingredients.
REFRIGERATE several hours or until chilled. Serve with tortilla chips.
Kraft Kitchens Tip: Savor every bite of this tasty dip, but watch your
portion size.
BLUE CHEESE WITH
CAPERS AND RED ONION
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8 ounces blue cheese
1/4 cup olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 small red onion, chopped
1 tablespoon capers, or to taste
Crumble blue cheese onto a serving plate. Mix together the olive oil,
lemon juice, wine vinegar, garlic, mustard powder and black pepper.
Drizzle over the cheese. Sprinkle red onion and capers over the top.
Serve right away, or chill up to a full day before serving.
SLOW-COOKER
MELT-IN-YOUR-MOUTH SHORT
RIBS
~Shared by Treva, NC
Prep Time: 10 min
Cook Time: 8 hr.
6 serving-sized pieces beef short ribs (about 3 lb.)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 & 1/2 oz) Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer
Hot mashed potatoes or egg noodles
1. Place the beef into a 5-quart slow cooker. Add the brown sugar,
garlic, thyme and flour and toss to coat.
2. Stir the soup and ale in a small bowl. Pour the soup mixture over
the beef.
3. Cover and cook on LOW for 8 to 9 hours or until the beef is
fork-tender. Spoon off any fat from the surface of the sauce. Serve
with the mashed potatoes.
4. Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.
Makes: 6 servings.
Kitchen Clip If you can't find short ribs, you can make this recipe
with chuck roast too - just trim the roast well of excess fat.
CHEESY BROCCOLI
CASSEROLE
~Shared by Dorie, IL
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1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato (peeled & sliced thin)
1/4 c. grated Parmesan cheese
Instructions
Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat
sour cream, cottage cheese, Bisquick, margarine and eggs with hand
beater for 1 minute. Pour over broccoli. Arrange tomato slices on top;
then sprinkle with Parmesan cheese. Bake until golden brown and when a
knife is inserted halfway between center and edge comes out clean.
Serves 6-8.
Oven temperature 350 degrees.
EASY BEEF ENCHILADAS
~Shared by Treva, NC
Prep Time: 20 min.
Bake Time: 20 min.
1 pound ground beef
1 package (about 1 ounce) taco seasoning mix or burrito seasoning mix
1 can (about 16 ounces) refried beans
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1 & 1/2 cups prepared enchilada sauce
Shredded Cheddar cheese
1. Heat the oven to 350°F. Cook the beef in a 10-inch skillet
over medium-high heat until well browned, stirring often to separate
meat. Pour off any fat. Stir the seasoning mix, beans,
soup, onion and rice, if desired, in the skillet.
2. Divide the beef mixture among the tortillas. Roll up the tortillas
and place seam-side down into a 3-quart shallow baking dish. Pour the
enchilada sauce over the filled tortillas and sprinkle with the cheese.
3. Bake for 20 minutes or until the enchiladas are hot and bubbling.
Makes: 6 servings (2 enchiladas each).
TIP: You can use shredded chicken instead of browning the
beef in this recipe. Shred chicken breast meat from a rotisserie
chicken, then add the remaining ingredients just as you would with
ground beef.
Source: Campbell's Kitchen
CHERRY DUMPLINGS
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2 cans water pack (pitted cherries)
2 tbsp. cornstarch
2 c. sugar
Bisquick mix
Instructions
Use large pot. Heat to gentle boil cherries and sauce. Mix in sugar and
cornstarch. Make dumplings according to Bisquick directions. Then by
tablespoonfuls, drop dumplings on boiling cherry sauce. Simmer 10
minutes without lid and 10 minutes with lid on. Dump into large bowl.
Serve warm or serve cold with a dash of milk poured over dumplings and
sauce.
DOUBLE CHOCOLATE
COOKIES
~Shared by Treva, NC
2 cups biscuit baking mix
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
8 (1 ounce) squares semi-sweet chocolate, melted
3 tablespoons butter or margarine, melted
1 egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup chopped nuts
1. Preheat oven to 350 degrees F. In large bowl, combine all
ingredients except white chocolate chips and nuts; beat until smooth.
Stir in remaining ingredients.
2. Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased baking
sheets.
3. Bake 10 minutes or until tops are slightly crusted (do not
overbake). Cool. Store tightly covered at room temperature.
CHICKEN CASHEW SALAD
~Shared by Dorie, IL
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2 cups seashell pasta
1/4 cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves
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 and rinse with cold water.
In large bowl, combine brown sugar, salad dressing, lemon juice,
vinegar and salt. Toss dressing mixture with cooked pasta, celery,
green pepper, onion and chicken. Chill until ready to serve. Mix in
cashews just before serving.
PRESSURE COOKER
CARNITAS
~Shared by Treva, NC
6 servings
1 large onion, coarsely chopped (about 2 cups)
2 & 1/2 pounds pork shoulder or butt, cut into 3/4-inch cubes
1/2 teaspoon ground cumin
1 teaspoon dried chipotle powder
1/2 teaspoon chili powder or cayenne pepper
2 cups low-sodium chicken broth, or more as needed
Salt
Combine the onion and cubed pork in an uncovered pressure cooker over
medium-high heat. Add the cumin, chipotle powder and chili powder or
cayenne pepper, stirring to coat evenly. Add the broth and mix well;
add more broth if needed to cover the meat. Lock the pressure cooker
lid in place and bring the cooker up to pressure. Adjust the heat to
maintain the pressure at medium-high heat and cook for 35 to 45
minutes. Remove from the heat; wait a minute or two before releasing
the pressure. Then carefully remove the lid, pointing its steam-release
valve away from you to avoid any escaping steam. The meat should be
quite tender.
Use a slotted spoon to transfer the meat and onions to a cutting board.
Working in batches, use 2 forks to shred the mixture and transfer it to
a rimmed baking sheet lined with aluminum foil. Pour the cooking liquid
into a fat separator cup and set aside (there will be about 2 cups'
worth; reserve some of the defatted liquid).
To finish the meat, position the top rack of the oven 3 to 4 inches
from the broiler element and heat to broil. Broil for 10 to 15 minutes
to develop a brown crust, stirring occasionally and adding several
tablespoons of the defatted cooking liquid, if necessary, to keep the
meat moist. Serve hot or warm.
COFFEE SHAKE
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1 teaspoon instant coffee granules
3/4 cup milk
1 teaspoon vanilla extract
2 teaspoons white sugar, or to taste
6 ice cubes
2 teaspoons chocolate syrup (optional)
Combine the instant coffee, milk, vanilla extract, sugar, ice, and
chocolate syrup in a blender; blend until smooth.
ALMOND BARS
~Shared by Treva, NC
1 pkg. yellow pudding cake mix
1/3 cup margarine, softened
1 cup ground or finely chopped almonds
1 cup powdered sugar
1 tsp. almond extract
4 egg whites
1/2 cup chopped almonds
Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl,
combine cake mix and margarine at low speed until crumbly. Reserve 1/2
cup crumbs for topping. Press remaining crumbs in bottom of prepared
pan. In same large bowl, beat ground almonds, powdered sugar, almond
extract and egg whites on highest speed for 4 minutes. Pour evenly over
crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle
over egg white mixture. Bake for 20 to 30 minutes or until light golden
brown. Cool. Cut into bars.
DELICIOUS DELUXE
DEVILED EGGS
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6 eggs
1/2 stalk celery, finely chopped
1/4 onion, finely chopped
1/4 cup mayonnaise
salt to taste
1 dash hot pepper sauce
paprika, for garnish
Place eggs in a medium saucepan and cover with cold water. Bring water
to a boil and immediately remove from heat. Cover and let eggs stand in
hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Cut eggs in half. Remove yolks and place in a medium bowl. Mash
together with celery, onion, mayonnaise, salt and hot pepper sauce.
Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs
with paprika. Chill covered in the refrigerator until serving.
CROCKPOT RIBS
~Shared by Treva, NC
10-12 country style ribs-wash and remove all visible fat
Salt & pepper to taste
2 tsp. garlic powder
2 tsp. onion powder
1 med onion-quartered
1/2 cup Heinz ketchup
2 cups Sweet Baby Ray's bbq sauce
12 oz Coke, Diet Coke, or Coke zero
Mix well and into the crockpot.
Cover and cook on low for 8 hours or low 4 hours.
CRANBERRY CHICKEN
~Shared by Dorie, IL
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4 (5 ounce) skinless, boneless chicken breast halves
1/4 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking
dish by spraying with cooking spray.
Place chicken breasts into baking dish and sprinkle with cheese. Stir
together chicken soup and wine; pour over chicken. Sprinkle chicken
with stuffing mix and cranberries; drizzle butter over top.
Bake in preheated oven until chicken has reached an internal
temperature of 160 degrees F (70 degrees C), about 45 minutes.
HAMBURGER CRUNCH
~Shared by Treva, NC
2 lbs. ground beef
1 TBSP. onion, minced
2 (10-3/4 oz.) cans tomato soup
1 tsp. chili powder
4 cups. corn chips
8-oz. pkg. shredded Cheddar cheese
Brown ground beef and onion together in a large skillet over medium
heat; drain. Stir in soup and chili powder. Spread in an ungreased 13"
x 9" baking pan; top with corn chips.
Bake, uncovered, at 350 degrees for 20 to 25 minutes. Remove from oven;
sprinkle with cheese. Bake for an additional 5 minutes, until cheese
melts.
Serves 6 to 8.
CREAMY CHEESECAKE
~Shared by Dorie, IL
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1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and
lemon zest. Beat until light and fluffy. Pour mixture into crust.
Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let
cheesecake cool then top with cherry or blueberry pie filling, if
desired. Refrigerate for at least 8 hours before serving.
FRENCH-FRIED ONION
MEATBALLS
~Shared by Treva, NC
1 (2.8 ounce) can French-fried onions
1 & 1/2 pounds lean ground beef
1 envelope brown gravy mix
2 eggs
1 (8 ounce) bottle favorite ranch salad dressing
Preheat oven to 350 degrees. Crush the French-fried onions in a food
processor until they resemble bread crumbs. Place the crumbs in a large
bowl and add the ground beef, gravy mix and eggs; mix well. Form the
mixture into 1-inch meatballs, about 1 tablespoon per meatball. Place
on a baking sheet that has been coated with nonstick vegetable spray.
Bake for 20 to 25 minutes or until the meatballs are cooked through.
Makes about 36 meatballs.
CREAMY PASTA
PRIMAVERA
~Shared by Dorie, IL
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4 ounces spaghetti
1/3 cup butter, divided
1/2 cup chopped green onions
1/4 cup sliced green bell pepper
1/4 cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
3/4 cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
1/3 cup grated Parmesan cheese
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.
In a skillet, melt 1/4 cup of the butter. Saute green onions, green
peppers, red peppers and mushrooms. Add cream cheese and milk and stir
over low heat until cream cheese is melted. Stir in ham and parmesan
cheese. Toss spaghetti with remaining butter. Combine with cream cheese
mixture; toss lightly.
NATIVE CORN HASH
~Shared by Treva, NC
4 Tbsp Oil
1 lb Ground Beef
1 cup Fresh Corn
1 Medium Onion, Finely Chopped
1 Large Sweet Pepper, Finely Chopped
1 Hot Pepper, Finely Chopped
2 Crushed Garlic Cloves
2 cups Stewed Tomatoes
1 & 1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne Pepper
Heat oil in frying pan, then sauté meat over medium heat until browned.
Stir in corn, onion, peppers, and garlic and cook for about 10 minutes.
Then add remaining ingredients and cook over medium heat for about 20
minutes. Excellent served with rice.
EASY LAMB SHAWARMA
~Shared by Dorie, IL
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2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin
strips
2 tablespoons olive oil
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves
Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice,
garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour
into a resealable plastic bag. Add the thinly sliced lamb, coat with
the marinade, squeeze out excess air, and seal the bag. Marinate in the
refrigerator 6 hours to overnight.
Heat 2 tablespoons of olive oil in a large skillet over medium-high
heat. Pour in the meat and marinade, and cook until the lamb is no
longer pink, and is tender, 15 to 20 minutes. Stir frequently as the
meat cooks. Divide the cooked lamb meat among the warmed pita breads,
and garnish with tomatoes, onion, and fresh mint leaves to serve.
OLD-FASHIONED BAKED
BEANS
~Shared by Treva, NC
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Soak beans overnight in cold water.
Simmer the beans in the same water until tender, approximately 1 to 2
hours. Drain and reserve the liquid.
Preheat oven to 325F.
Arrange the beans in a 2 quart bean pot or casserole dish by placing a
portion of the beans in the bottom of dish, and layering them with
bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to
cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.
DILL GAZPACHO (SPAIN)
~Shared by Dorie, IL
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6 medium ripe tomatoes, finely chopped
2 cucumbers, peeled and finely chopped
1 onion, finely chopped
1 green bell pepper, finely chopped
jalapeno pepper, seeded and minced
1 large lemon, juiced
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh dill
In a large bowl, stir together tomatoes, cucumber, onion, bell pepper,
and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive
oil, salt and pepper.
In a blender or food processor, puree half of the mixture until smooth.
Return to bowl, stir in dill and mix well. Cover and chill for at least
one hour before serving.
LEMON MUSHROOM HERB
CHICKEN
~Shared by Treva, NC
"Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce
is excellent over rice!"
1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest
1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley,
paprika, salt, ground black pepper, and garlic powder. Dredge chicken
in the mixture to coat, patting off any excess flour.
2. Melt butter in a large skillet over medium heat, and cook chicken
until no longer translucent. In a medium bowl, mix together the cream
of mushroom soup, chicken broth, wine, and lemon juice; pour over
chicken.
3. Cover skillet, and simmer 20 minutes, or until chicken is no longer
pink and juices run clear. Garnish with parsley, capers, and lemon zest.
MAGIC WANDS
~Shared by Dorie, IL
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1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration
Dip each pretzel rod into frosting, not quite half way. Roll in
sprinkles to coat the frosting.
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SEMOLINA'S CRAWFISH BREAD
This recipe sounds amazing to me and I can't wait to try it. Yum!
Makes 5 very large servings
Crawfish Bread Stuffing:
1 pound cooked Louisiana crawfish tails
1/4 cup thinly sliced green onions
1 teaspoon chopped parsley
1 teaspoon blackened red fish seasoning (preferably Paul Prudhomme's
Magic Seasoning Blend)
1 cup Alfredo sauce
1/2 cup Parmesan cheese
1/4 cup shredded fontina cheese
1/4 cup shredded provolone
1/4 cup cheddar cheese sauce
Bread:
5 (8-inch) loaves French bread
Melted butter
3 cups shredded fontina cheese
3 cups shredded provolone cheese
1/2 cup thinly sliced green onions
Filling: Combine crawfish, green onions, parsley, seasoning, sauces and
cheeses in a large bowl. With a rubber spatula, blend thoroughly.
To assemble: Preheat broiler. Slice loaves lengthwise and scoop out
inside of each loaf.
Brush inside of loaf with melted butter. Combine the 6 cups fontina and
provolone cheeses.
Preheat crawfish mix in microwave to no less than 140 degrees, about 1
minute and 15 seconds.
Use spatula to spread the mix evenly over the bread bottom. Top bread
with fontina/provolone cheese mix. Place loaves on a cookie tray and
under broiler for 2 to 3 minutes or until golden brown. (Watch
carefully.) Garnish with green onions and serve immediately.
Source: Judy Walker, The Times-Picayune
BLUE CHEESE DIP WITH
CARAMELIZED ONIONS
Adapted from Cuisine at Home.
2 cups yellow onion, chopped
1 Tablespoon olive oil
Pinch of sugar
Pinch of salt
1 Tablespoon Port
4 oz. blue cheese, crumbled (about 2/3 cup)
6 oz. plain lowfat or nonfat yogurt
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
Juice of 1/2 a lemon
2 Tablespoons scallions, chopped
Salt and cayenne to taste
Caramelize onion in olive oil with sugar and salt in a heavy skillet
over medium low-heat. Stir occasionally to prevent scorching, but
do not stir too often. They will brown better if left
alone. After 5 minutes of cooking, cover the pan (the lid keeps
moisture inside so the onions won't burn easily). Cook until
brown and very soft, 20-25 minutes. Stir in the port, scraping up
any brown residue left on the bottom of the pan; cool onions slightly.
Blend cheese, yogurt, mayonnaise, Worcestershire and lemon juice in a
bowl.
Add cooled onions, scallions, salt and cayenne to taste; stir to
blend. Cover and chill at least 2 hours but 24 hours is
preferred. The dip really changes flavor over that time. Serve
with potato chips.
Source: Noble Pig
http://noblepig.com/2009/10/12/blue-cheese-dip-with-caramelized-onions.aspx
CHERRY COBBLER
1 cup canned pitted tart cherries
1/3 cup plus 3 tbsp sugar, divided
1/2 cup flour
1/2 tsp baking powder
1 tbsp cold butter
1/4 cup milk
In a small saucepan over medium-high heat, bring the cherries and 1/3
cup sugar to a boil. Remove from the heat. Set aside.
In a small bowl, combine the flour, baking powder, and remaining
sugar. Cut in the butter until the mixture resembles coarse
crumbs. Stir in the milk just until moistened. Spread into
a greased 3-cup baking dish. Pour the cherries over the
top. Bake at 375 for 25-30 minutes or until bubbly and the edges
are golden brown. Serve warm.
Makes 3 servings
Source: Taste Of Home - Eleanor Jacoby
SNICKERS CHEESECAKE
2/3 cup chocolate graham cracker crumbs (about 5 sheets of crackers)
Cooking spray
2 cups fat-free cottage cheese
1 (8-ounce) tub light cream cheese
3/4 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup fat-free sour cream
1/4 cup all-purpose flour
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1/4 cup fat-free caramel sundae syrup, divided
2 (2.07-ounce) chocolate-coated caramel-peanut nougat bars (such as
Snickers), chopped and divided
Preheat oven to 300F. Sprinkle crumbs into bottom and halfway up sides
of a 9-inch springform pan coated with cooking spray. Combine cheeses
in a food processor; process 2 minutes or until smooth. Add brown sugar
and next 6 ingredients (brown sugar through egg whites); process just
until blended. Pour half of batter into prepared pan. Drizzle with 2
tablespoons syrup; sprinkle with half of chopped candy bar. Pour
remaining batter into pan; drizzle with 2 tablespoons syrup. Bake at
300F for 50 minutes. Sprinkle with remaining chopped candy bar; bake 10
minutes or until almost set. Turn oven off; let cheesecake stand for 1
hour in oven with door closed. Remove cheesecake from oven; cool to
room temperature. Cover and chill at least 8 hours.
Yield: 12 servings.
CALORIES 271 (23% from fat); FAT 6.9g (sat 3.5g,mono 1g,poly 0.5g);
IRON
0.8mg; CHOLESTEROL 49mg; CALCIUM 74mg; CARBOHYDRATE 41.8g; SODIUM
352mg; PROTEIN 10.9g; FIBER 0.3g
MEXICAN SOUR CREAM
CHILI BAKE
1 pound ground beef
1 can pinto beans, drained
10 ounces enchilada sauce
8 ounces tomato sauce
1 cup shredded cheddar cheese
1 tablespoon minced onion
1 cup water
4 cups corn chips
1 cup sour cream
1/2 cup shredded cheddar cheese
Brown ground beef; drain. Transfer meat to crock pot. Stir in beans,
enchilada sauce, tomato sauce, 1 cup of cheese, onion and 1 cup of
water. Reserve 1 cup of corn chips; crush the remaining chips and add
to the meat mixture. Cover and cook on low heat for 8 to 10 hours. To
serve, top with sour cream, remaining cheese, and reserved corn chips.
SUNSHINE TILAPIA
SALAD WITH DIJON DILL
DRESSING
Makes: 3 servings
Ingredients
1 package (14 oz) SeaPak® Tilapia Tenders
1 bag of bagged salad
2 roma tomatoes, diced
1 avocado, cubed
2 carrots, shredded
½ cup light mayonnaise
½ teaspoon dried dill
2 teaspoons Dijon mustard
1 Tablespoon lemon juice
3 Tablespoons water
Directions
PREHEAT oven to 425°F. PLACE the frozen tilapia tenders on a baking
sheet and bake according to the package instructions. ADD mayonnaise,
dill, Dijon, lemon juice and water together in a small bowl. Stir well
to incorporate. Place bowl in the refrigerator until ready to use.
ASSEMBLE salads in three bowls of lettuce, diced tomatoes, avocado
cubes, and shredded carrots. CUT fully cooked tilapia tenders into bite
size pieces and place over salads. DRIZZLE with 2 tablespoons of Dijon
Dill dressing and serve immediately.
HONEY APPLE CAKE
WITH HONEY SAUCE
1 cup chopped pecans, divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups chopped Golden Delicious apple
Honey Sauce (see recipe below) Vanilla ice cream (optional)
Grease and flour a 12-cup Bundt pan; sprinkle bottom of pan with 1/4
cup pecans. Set aside. Beat sugar, oil, and honey at medium speed with
an electric mixer until well blended. Add eggs, 1 at a time, beating
just until blended. Combine flour and next 4 ingredients. Gradually add
to sugar mixture, beating at low speed just until blended. Stir in
vanilla, remaining 3/4 cup pecans, and apple. Spoon over pecans in pan.
Bake at 350F for 55 to 60 minutes. Cool in pan on a wire rack 15
minutes; remove from pan, and place on a wire rack over wax paper. Pour
1/2 cup Honey Sauce over warm cake. Cool. Heat remaining Honey Sauce;
serve with cake and, if desired, ice cream.
Yield: Makes 1 (10-inch) cake.
Honey Sauce
1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/4 cup honey
1/4 cup milk
Bring all ingredients to a boil in a medium saucepan over medium-high
heat, stirring constantly; boil, stirring constantly, 2 minutes.
Yield: Makes 1 1/2 cups.
VEAL SCALLOPINI
1 1/2 pounds veal, cut in 6 thin slices across the grain
1/4 cup flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons minced onion
1/4 cup dry white wine
2/3 cup beef bouillon
1/2 pound fresh mushrooms, sliced
Parsley, for garnish
Flatten each veal slice between sheets of wax paper by pounding gently
with mallet until slices are about 1/4 inch thick. Pat slices
thoroughly dry on paper towels. Sprinkle lightly with mixture of flour,
Parmesan cheese, salt and pepper. Gently pound flour mixture into meat
with edge of plate. Heat 2 tablespoons of the butter and 1 tablespoon
olive oil in a large enameled or Teflon skillet (a must). Saute veal
slices for 4-5 minutes on each side, until lightly browned. Remove
slices to warm platter. (Add additional butter, if needed.) Add onion
and cook slowly for 1 minute. Pour wine and beef bouillon into skillet.
Boil rapidly to reduce liquid to about 1/4 cup stirring with a wooden
spoon (another must). Return veal slices to skillet and simmer for 5-10
minutes. Meanwhile saute mushrooms in remaining 1 tablespoon butter and
1/2 tablespoon olive oil; add to veal. Garnish with parsley. Serve with
rice or spaghetti.
Source: Houston Junior League Cookbook
GARLIC PESTO SAUCE
3/4 cup chicken broth
1/2 cup basil leaves
5 cloves fresh garlic peeled
4 tbsps. parmesan cheese grated
1 tbsp. olive oil
salt and pepper to taste
Heat broth to boiling. Combine ingredients in blender process until
basil and garlic are minced.
Yields 4 servings.
TURKEY BISCUIT STEW
1/3 cup chopped onion
1/4 cup butter
1/3 cup flour
1/2 tsp. salt
1/8 tsp. pepper
10-1/2 oz. can condensed chicken broth, undiluted
3/4 cup milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
10 oz. tube refrigerated buttermilk biscuits
In a 10-inch ovenproof skillet, saute onion in butter until tender.
Stir in flour, salt and pepper until smooth. Gradually add broth and
milk; cook, stirring constantly, until thickened and bubbly. Add the
turkey, peas and carrots; heat through. Separate biscuits and arrange
over the stew. Bake stew at 375 for 20-25 minutes or until the biscuits
are a golden brown. Yield: 6-8 servings.
Source: Taste of Home Bonus Book Ladles of Comfort October/November
2007
STUFFED CORNBREAD
CHICKEN
1 (8 oz.) pkg. corn bread stuffing mix
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. milk
3 1/2 to 4 pound chicken pieces
Combine stuffing mix and melted butter, toss well.
In another bowl, mix soup and milk. Dip chicken into soup mixture, then
into stuffing mixture, pressing stuffing on with hands to coat. Place
on ungreased baking pan.
Bake at 375 degrees for 1 hour.
Makes 4 servings
APPLE SPICE CRUMB
CAKE
Serves: 16
Prep Time: 20 Minute(s)
Cook Time: 50 Minute(s)
APPLE CAKE:
3 cups all-purpose flour
2 cups sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. baking soda
4 large eggs, slightly beaten
1-1/4 cups Hellmann's® or Best Foods® Real Mayonnaise
1 tsp. vanilla extract
1 large Granny Smith apple, peeled and chopped
CRUMB TOPPING:
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp. ground cinnamon
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1. For Apple Cake, preheat oven to 350°. Grease 13 x 9-inch baking pan;
set aside.
2. In large bowl, combine flour, sugar, baking powder, salt, spices and
baking soda; set aside.
3. In medium bowl, with wire whisk, beat eggs, Hellmann's® or Best
Foods® Real Mayonnaise and vanilla until smooth.
4. Toss apples with flour mixture, then stir in mayonnaise mixture
until combined. Dough will be stiff. Evenly spread into prepared pan.
5. For Crumb Topping, in medium bowl, combine all ingredients. With
fingers, gently squeeze flour mixture to form crumbs; evenly sprinkle
over batter.
6. Bake 50 minutes or until toothpick inserted in center comes out
clean and crumbs are golden. On wire rack, cool. Serve warm or at room
temperature.
Calories 410, Calories From Fat 170, Saturated Fat 3g, Trans Fat 0g,
Total Fat 19g, Cholesterol 60g, Sodium 330g, Total Carbohydrates 58g,
Sugars 33g, Dietary Fiber 1g, Protein5g,
CHICKEN AND BROCCOLI
CASSEROLE
Prep time: 15 mins
Cook time: 25 mins
2 cups low-sodium chicken broth
1 cup dry white wine
salt to taste
1 pound boneless, skinless chicken breasts
3 cups broccoli florets
2 tablespoons olive oil
2/3 cup flour
1/8 cup grated Gruyere cheese
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon ground nutmeg
freshly ground black pepper
1/2 pound yolk-free egg noodles
1. Preheat the oven to 350ºF.
2. In a large saucepan, heat the chicken broth, white wine and a
generous pinch of salt over medium heat. Add the chicken breasts and
poach them over low heat for 10 minutes or until the chicken breasts
are cooked through. Remove the chicken from the liquid and set aside.
When the chicken is cool enough to handle, cut it into strips.
3. Bring the poaching liquid to a boil, add the broccoli florets and
cook for 2 minutes. Remove the broccoli and set aside. Reserve the
cooking liquid.
4. In a separate saucepan, heat the olive oil over medium heat. Whisk
in the flour and cook for 3 minutes. Whisk in the cooking liquid and
simmer for 5 minutes. Stir in the cheeses. Add the nutmeg and season
with salt and pepper.
5. Meanwhile, cook the noodles in a large pot of salted water until
they are al dente, drain and put them in a large casserole dish.
6. Add the chicken and broccoli to the casserole dish and pour in the
sauce. Bake the casserole in the oven for 20 minutes. Let the casserole
stand at room temperature for 5 minutes before serving.
Serving Size: about 2 cups
Number of Servings: 6
Per Serving Calories 381 Carbohydrate 41 g Fat10 g Fiber3 g Protein 28
g Saturated Fat3 g Sodium 203 mg
RIB EYE STEAK
MARINADE
1 cup apple juice
1/4 cup soy sauce
1/4 cup chopped onion
6 cloves garlic, minced
1 teaspoon freshly ground white pepper (black will do fine)
2 - 1lb bone-out rib eye steaks
Mix everything together in a bowl and let sit for one hour on the
counter, stirring twice during this sitting period. Add steaks to a
zip-top bag and pour in marinade. Seal the bag, making sure to remove
as much air as possible to increase the amount of surface area covered
by flavoring. Place the bag in your refrigerator and let sit overnight
- or preferably a full 24 hours - making sure to flip it over halfway
through the marinating process.
From here you can do whatever you want. I like to grill or roast it,
depending on the weather. To roast, place steaks in a baking sheet,
making sure to smother with the onion and garlic that were in the bag.
Roast in a preheated 425F oven until the internal temperature reaches
155F, then let rest for five minutes before slicing into thin strips
For the freezer ones, instead of refrigerating them, put the Ziplocs
flat in the freezer.
We do this on the grill a lot.
Source: Unknown
BLT DIP
1 tomato, seeded and diced
1 jar real bacon bits (Oscar Mayer)
1 c. sour cream
1/2 c. mayonnaise
Mix all ingredients together and chill.
Toast bread and cut into quarters. Serve with dip.
(NOTE: I'll add a touch of horseradish next time)
SANTA FE SHRIMP
Makes 30 shrimp (6 servings)
Contains 1g dietary fiber and 2g sugars
Ingredients
1 pound (about 30) cooked shrimp, peeled, tails left on
1/4 cup fresh lime juice
3 tablespoons olive oil
2 cloves garlic, minced
4 green onions with green tops, chopped
1 small jalapeno pepper, seeds removed, jalapeno finely chopped
2 tablespoons chopped roasted red pepper or pimiento
3 tablespoons chopped fresh cilantro
6 large leaves Boston or red leaf lettuce
Directions Place the shrimp in a glass bowl or zip-top bag. Combine all
the other ingredients except the lettuce in a small bowl; pour over the
shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at
least 1 hour to marinate, turning every 30 minutes. Lift the shrimp,
with onion and pepper bits, from the marinade with a slotted spoon.
Discard the marinade. Serve the shrimp on lettuce leaves.
Nutritional Information (Per Serving)Calories:122Protein:16 g sodium:
125 mg cholesterol:114 mg fat: 5 g carbohydrates: 4 g
Exchanges: 2 Lean Meat
Source: The New Family Cookbook For People with Diabetes
MEXICAN CROCK POT
CHILI
1 lb ground beef
15 1/2 oz chili beans, hot and spicy
15 1/2 oz chili beans, hot
28 oz tomatoes, cut up
6 oz tomato paste
1 1/2 cup celery, chopped
1 cup onion, chopped
1/2 cup green pepper, chopped
4 oz chili peppers: drained, seeded and chopped
2 Tbs sugar
1 bay leaf
1 tsp salt
1 tsp marjoram, dried and crushed
1/2 tsp garlic powder
1 dash pepper
4 oz mushrooms (optional)
In crock pot combine beans, undrained tomatoes, celery, onion, tomato
paste, green pepper, green chilies, mushrooms, sugar, bay leaf, salt,
marjoram, garlic powder and pepper. In skillet, brown ground beef;
drain and stir into tomato mixture. Cook on low for 8 to 10 hours. Skim
off excess fat. Remove bay leaf; stir before serving.
MIXED NUT BARS
1-1/2 cups flour
3/4 cup brown sugar
1/4 tsp. salt
1/2 cup plus 2 Tbs. cold butter, divided
11-1/2 oz. can mixed nuts
1 cup butterscotch chips
1/2 cup light corn syrup
1. In a small bowl, combine flour, sugar and salt. Cut in 1/2 cup
butter until mixture resembles coarse crumbs. Press into a greased 13x9
baking pan. Bake at 350 for 10 minutes.
2. Sprinkle with nuts. In a microwave, melt butterscotch chips and
remaining butter over 30% power; stir until smooth. Add corn syrup; mix
well. Pour over nuts. Bake for 10 minutes or until set. Cool in pan on
a wire rack. Yield: about 3-1/2 dozen.
Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics
CHEESECAKE FACTORY
AVOCADO EGGROLLS
Ingredients
1 lg. avocado
2 chopped sun-dried tomatoes (bottled in oil)
1 minced red onion
1/2 tsp. chopped fresh cilantro
1 salt
3 roll wrappers
1 egg beaten
oil for frying
Sauce:
1/4 c. chopped cashews
2/3 c. chopped fresh cilantro
2 cloves garlic -- quartered
2 onions -- chopped
1 sugar
1 tsp. black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 c. honey
1 ground saffron
1/4 c. olive oil
Instructions
After you peel the avocado and remove the pit, dice it into bite size
pieces. In a small bowl, gently combine the avocado with the tomatoes,
red onion, 1/2 tsp. cilantro, and a pinch of salt. Be careful not to
smash the avocado.
Prepare eggrolls by spooning 1/3 of filling into an eggroll wrapper.
With the wrapper positioned so that one corner is pointing toward you,
place the filling about 1" from the bottom corner up over the filling,
then roll the filling up to about the middle of the wrapper. Brush
remaining corners and edges of the wrapper with the egg. Fold the left
and right corners over the filling and "glue" the corners to the
wrapper. Press on the wrapper to ensure it is sealed. Repeat steps with
remaining two eggrolls and keep them covered in the refrigerator while
you make the dipping sauce.
Combine 1st 7 ingredients in food processor. Blend with short bursts
until the mixture is well blended, and the cashews and garlic have been
chopped into pieces about half the size of a grain of rice. Combine the
vinegars, honey, tamarind, and saffron in a small bowl. Heat the
mixture for about 1 minute in microwave then stir until tamarind pulp
dissolves completely. Pour mixture into blender or food processor and
mix with cashew mixture (about 20 seconds). Pour sauce into bowl. and
the oil and stir by hand. Cover and refrigerate at least 30 minutes.
Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown.
(Oil should cover the eggrolls). Cut diagonally across middle and serve
with dipping sauce.
PENNE WITH TOMATO
AND BASIL
Yield: Serves 4
Ingredients
1 1/2 pints cherry tomatoes
a few lugs of olive oil
sea salt and freshly ground black pepper
a good drizzle of balsamic vinegar
1 pound dried penne pasta
7 ounces Kalamata olives, stoned and halved
a good handful of fresh basil, leaves picked and torn
a piece of pecorino cheese, for grating
Directions
Preheat your oven to 400°F.
Throw the tomatoes into a large roasting pan, drizzle with olive oil,
add salt and pepper and roast for 20 minutes. Squash with a fork to get
the juices going and drizzle over the balsamic vinegar.
Bring a large pan of salted water to the boil and cook the pasta
following package instructions until al dente. Drain and add the
roasted tomato sauce with the olives and torn basil leaves.
Season and serve with some of the pecorino grated over the top.
Source: Chef Jamie Oliver
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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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