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A
to Z
Recipes
May 8,
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 Mother's Day
to all of those ladies who decided to change their lives forever.
Yeppers. I believe motherhood is a life-altering event, and one not
complete until death. Maybe that's why our world is in such a sad
state. Too many women (or girls) have a child for the wrong reason and
are truly not ready for the total dedication it takes. Oh, don't get me
wrong... I'm not saying I'm the best mother by any means. Heck, I've
been called the worst (by an angry offspring). And recently, too! But without
making a serious decision to be the best mother I could be, I'd be a lot worse! And I believe there are
some loving and giving women who would have been wonderful mothers if
it had been humanly possible. My best wishes go out to you on this
special day, too. I pray for the happiest of days for my oldest daughter. She is an excellent mother
to my 3 wonderful grandchildren. And... my heart goes out to my own mother. Thanks for
all you've done, Mom. With all my weaknesses, I owe you for any
strengths I may possess.
I've been slow in getting
issues out to you
as I was out of town for most of the past 2 weeks with my mother. I
would like to thank
you for the prayers. She may undergo surgery to correct congestive
heart failure. Please keep her in your prayers. Thanks!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site which
tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms.
The time is NOW for you to notify me if you will be staying at the
house with us. Space at the house is extremely limited. Use the link on
the web page to confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel). Of course,
there are many great places in the area in case you miss out on staying
in the house. It has been decided that we will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant (owned by Paula Deen). Hey, y'all!
The current Monthly Theme
topic is "Cheesy
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.
Today's issue contains recipes gathered during our last Monthly Theme
topic of "Mother's
Day Recipes". You will certainly find a few keepers here!
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
Rita
K., Niceville, FL
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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Someday
when my children are old enough to understand the logic that
motivates a parent, I will tell them:
I loved you enough to ask where you are going, with whom, and what time
you would be home.
I loved you enough to insist that you save your money and buy a bike
for yourself even though I could afford to buy one for you.
I loved you enough to be silent and let you discover that your new best
friend was a jerk.
I loved you enough to make you pay for the toy you had taken and tell
the clerk' " I stole this yesterday, and I want to pay for it."
I loved you enough to stand over you for two hours while you cleaned
your room, a job that should have taken 15 minutes.
I loved you enough to let you see anger, disappointment, and tears in
my eyes. Children should know that their parents aren't perfect.
I loved you enough to let you assume the responsibility for your
actions even when the penalties were so harsh, they almost broke my
heart.
But most of all, I loved you enough to say NO when I knew you would
hate me for it. … Those were the most difficult battles of all. I am
glad I won them, because in the end, you won too. And someday when your
children are old enough to understand the logic that motivates parents,
you will tell them.
~ Author unknown ~
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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For All Mothers
~Shared by Deann
T., Knox, IN
This is for all the mothers who have sat up all night with sick
toddlers in their arms, wiping up barf laced with Oscar Mayer wieners
and cherry Kool-Aid saying, "It's OK honey, Mommy's here."
Who walk around the house all night with their babies when they keep
crying and won't stop. This is for all the mothers who show up at work
with spit-up in their hair and milk stains on their blouses and diapers
in their purse.
For all the mothers who run carpools and make cookies and sew Halloween
costumes. And all the mothers who DON'T. This is for the mothers who
gave birth to babies they'll never see. And the mothers who took those
babies and gave them homes.
This is for all the mothers who froze their buns off on metal bleachers
at football or soccer games Friday night instead of watching from cars,
so that when their kids asked, "Did you see me?" they could say, "Of
course, I wouldn't have missed it for the world," and meant it. This is
for all the mothers who sat down with their children and explained all
about making babies. And for all the mothers who wanted to but just
couldn't. For all the mothers who read "Goodnight, Moon" twice a night
for a year. And then read it again. "Just one more time."
This is for all the mothers who taught their children to tie their
shoelaces before they started school. And for all the mothers who opted
for Velcro instead. This is for all the mothers who teach their sons to
cook and their daughters to sink a jump shot.
This is for all mothers whose heads turn automatically when a little
voice calls "Mom?" in a crowd, even though they know their own off
spring are at home.
This is for all the mothers who sent their kids to school with stomach
aches, assuring them they'd be just FINE once they got there, only to
get calls from the school nurse an hour later asking them to please
pick them up. Right away. This is for mothers whose children have gone
astray, who can't find the words to reach them.
For all the mothers who bite their lips sometimes until they bleed -
when their 14 year olds dye their hair green. What makes a good Mother
anyway? Is it patience? Compassion? Broad hips? The ability to nurse a
baby, cook dinner, and sew a button on a shirt, all at the same time?
Or is it heart? Is it the ache you feel when you watch your son or
daughter disappear down the street, walking to school alone for the
very first time?
The jolt that takes you from sleep to dread, from bed to crib at 2 A.M.
to put your hand on the back of a sleeping baby?
The need to flee from wherever you are and hug your child when you hear
news of a fire, a car accident, a child dying?
For all the mothers of the victims of all these school shootings, and
the mothers of those who did the shooting. For the mothers of the
survivors, and the mothers who sat in front of their TVs in horror,
hugging their child who just came home from school, safely.
This is for mothers who put pinwheels and teddy bears on their
children's graves. This is for young mothers stumbling through
shootings, and the mothers of those who did the shooting. For the
mothers of the survivors, and the mothers who sat in front of their TVs
in horror, hugging their child who just came home from school, safely.
Mothers with money, mothers without. This is for you all.
May God bless you!
~ Author unknown ~
Click
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Z Newsletters. Make sure to include your
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for posting. Thanks!
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A FEW FAMOUS MOTHERS
~Shared by
Patricia, Charlevoix, MI
Mother Theresa: A Catholic nun, she was called to India where she
ministered to the poor, sick, orphaned and dying for over 45 years. A
Nobel Prize winner, Children were the highlight of Mother Theresa's
life.
Rose Kennedy: Mother of a President, two Senators, and a U.S.
Ambassador. A woman of great strength and character. She suffered loss
of her children through assassination, plane crash and cancer.
Grandma Moses: Mother of 10 children, 11 grandchildren and 4 great
grandchildren. A successful painter, she is well known for showing one
is never too old to begin a successful career.
Clara Barton: Founder of the American Red Cross, teacher, nurse and
humanitarian. During the Civil war she was known as "mother to the
wounded."
Wilma Mankiller: Wilma Mankiller was the first woman elected principal
chief of the Cherokee Nation. She works to improve the lives of Native
Americans and urges them to preserve and take pride in their traditions.
Michelle Duggar: Mother of 19 children and willing to have more. There
are nine girls and ten boys which includes two sets of fraternal twins.
All have names beginning with the letter J.
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: "Cheesy
Recipes"
This month we're looking for
recipes that feature cheese. We're big on cheese at my house and I have
oodles to share with you. Whether it's a cheesecake or a souffle, if it
contains cheese, bring it on for our June theme topic of Cheesy Recipes!
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
"Cheesy 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 first Sunday of June. 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: Cheesy
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 "Cheesy Recipes" has a deadline of May 31, 2011,
and will be posted on June 5, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Cheesy
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Baggage
~Shared by Johnny,
LA
My dear friend, a divorcee, never remarried, and her daughter wanted to
know why.
"The men I know would bring too much heavy baggage to the marriage and
I simply don't want to put up with it," she explained.
Taking her mother's hand in hers, my friend's daughter said sweetly, "I
hate to break the news to you, Mom, but you're not exactly carry-on
yourself."
Childbirth
~Shared by Johnny,
LA
After learning the Lamaze method of natural childbirth, I was admitted
to the delivery room with my wife.
It seemed like an eternity before the doctor finally announced, "I've
got the head now; just a few more minutes."
"Is it a girl or boy?" I asked excitedly.
The doctor replied, "I don't know. It's hard to tell by the ears."
You're Really A Mom
When...
You count the number of sprinkles on each kid's cupcake to make sure
they are equal.
You want to take out a contract on the kid who broke your child's
favorite toy and made him/her cry.
You have time to shave only one leg at a time.
You hide in the bathroom to be alone.
Your child throws up and you catch it.
Someone else's kid throws up at a party and you keep eating.
You consider finger paint to be a controlled substance.
You mastered the art of placing food on a plate without anything
touching.
Your child insists that you read "Once upon a Potty" out loud in the
lobby of the doctor's office and you do it.
You hire a baby sitter because you haven't been out with your husband
in ages, then you spend half the night talking about and checking on
the kids.
You hope ketchup is a vegetable because it's the only one your child
eats.
You find yourself cutting your husband's sandwiches into unusual shapes.
You fast-forward through the scene when the hunter shoots Bambi's
mother.
You obsess when your child clings to you upon parting during his first
month at school, then you obsess when he skips in without looking back.
You can't bear to give away baby clothes--it's so final.
You hear your mother's voice coming out of your mouth when you say,
"Not in your good clothes."
You stop criticizing the way your mother raised you.
You read that the average-five-year old asks 437 questions a day and
feel proud that your kid is "above average."
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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submitter?
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CHICKEN-DRESSING
CASSEROLE
~Shared by Edna D.,
Decatur, IL
Not sure WHERE I got this recipe, but it is always a hit with
family. I probably got it from A2Z! Whoever initially
sent this in, sent a goodie! Easy to fix and most ingredients are
usually on hand.
4 skinless chicken breasts
1 small onion diced
1 can cream of mushroom soup
1 cup sour cream
1/2 32 oz bag frozen mixed vegetables (but I usually use only
broccoli, remember I HATE peas)
2 pkgs Stove Top stuffing (just about any flavor will do, but I usually
use chicken)
Salt and pepper to taste
Prepare Stove Top as directed on side of package and set aside.
Cut chicken breast to small pieces. Saute in skillet with 3 tbls of
butter (can be substituted with oil). Add onion and continue to
cook until onions are soft. Add soup, frozen veggies, and sour
cream to chicken and onion mixture. Place in a large casserole
dish (I sometimes use a glass 9 X 13 pan) and add dressing to
top. Bake at 350 until top is browned and sort of crisped.
When I make a 1/2 batch for just me and hubby, this will take approx
15-20 minutes. If I make the full batch when grands are here, it
will take about 20-30 minutes. Serve with salad and biscuits
(mandatory at Grammi's house).
Note: When I make a half batch, I only use 2 breasts and 1 box
stuffing. I use the same amount of soup and sour cream.
Hubby loves to soak biscuits in the sauce! And I have made a full
batch, dividing half into smaller casserole dishes and freezing half
until a later day.
EASY AND ELEGANT
FILET MIGNON DINNER
~Shared by Jim D.,
WA
Elegant dining doesn’t need to be hard. Our Pan-Seared Filet Mignon,
Roast Potatoes, and Sautéed Mushrooms come together quickly without
hours of prep work. Classic Panna Cotta is a perfect finish and
included in this dining selection.
Pan-Seared Filet
Mignon
Serves 4.
Determining when the meat is cooked to your liking is key, so pay close
attention to the visual cues in step 3, or follow our suggestions
below. If you choose to serve the steaks with one of the linked sauces
, have all the sauce ingredients ready before searing the steaks. Begin
the sauce while the steaks are in the oven. To cook six steaks instead
of four, switch to a 12-inch pan and use 6 teaspoons of olive oil.
Ingredients
4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each,
dried thoroughly with paper towels
4 teaspoons olive oil
Instructions
1. Adjust oven rack to lower-middle position, place rimmed baking sheet
on oven rack, and heat oven to 450 degrees. When oven reaches 450
degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high
heat on stovetop until very hot, about 3 minutes.
2. Meanwhile, rub each side of steaks with 1/2 teaspoon oil and
sprinkle generously with salt and pepper. Place steaks in skillet and
cook, without moving steaks, until well-browned and a nice crust has
formed, about 3 minutes. Turn steaks with tongs and cook until
well-browned and a nice crust has formed on second side, about 3
minutes longer. Remove pan from heat, and use tongs to transfer steaks
to hot baking sheet in oven.
3. Roast 2 to 4 minutes for very rare (center of steaks will appear
cherry red and feel very soft and loose when cut with tip of paring
knife), 4 to 6 minutes for rare (centers will appear red and soft), 6
to 8 minutes for medium-rare (centers will appear pink and feel firm
but juicy), or 8 to 10 minutes for medium (centers will appear light
pink and feel firm and compact). (After transferring steaks to oven,
proceed with pan sauce of your choice.) Transfer steaks to large plate;
loosely tent with foil, and let rest about 5 minutes before serving.
Sautéed Mushrooms
with Shallot and
Thyme
Serves 4.
Sautéed mushrooms are a classic accompaniment to steak. When shopping,
look for plump mushrooms with no bruising or wrinkles.
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 1/2 pounds white mushrooms or cremini mushrooms (or a combination of
both), halved if small, quartered if large
1/2 teaspoon minced fresh thyme leaves
Instructions
1. Melt the butter in a 12-inch nonstick skillet over medium-high heat.
Add the oil and the shallot and cook until the shallot is soft, about 2
minutes. Add the mushrooms and thyme and cook, stirring occasionally,
until the mushrooms have released their liquid and are lightly browned,
about 12 minutes. Season with salt and pepper to taste.
Roast Potatoes with
Garlic and
Rosemary
Serves 4.
To roast more than two pounds of potatoes at once, use a second pan
rather than crowding the first. If your potatoes are small, like new
potatoes, cut them in halves instead of wedges and turn them cut-side
up during the final ten minutes of roasting.
Ingredients
2 pounds Red Bliss potatoes or other low-starch potatoes, scrubbed
clean, dried, halved, and cut into 3/4-inch wedges
3 tablespoons extra-virgin olive oil
2 medium cloves garlic
1/8 teaspoon table salt
2 tablespoons chopped fresh rosemary
Instructions
1. Adjust oven rack to middle position and heat oven to 425 degrees.
Toss potatoes and olive oil in medium bowl to coat; season generously
with salt and pepper and toss again to blend.
2. Place potatoes flesh side down, in a single layer, on shallow
roasting pan; cover tightly with aluminum foil and cook. While potatoes
roast, mince garlic cloves; sprinkle with salt and mash with flat side
of chef's knife blade until paste forms. Transfer garlic paste to large
bowl; set aside. After about 20 minutes of cooking potatoes remove
foil; roast until side of potato touching pan is crusty golden brown,
about 15 minutes more. Remove pan from oven and carefully turn potatoes
over using metal spatula. (Press spatula against metal as it slides
under potatoes to protect crusts.) Return pan to oven and roast until
side of potato now touching pan is crusty golden brown and skins have
raisin-like wrinkles, 5 to 10 minutes more. In last 3 minutes of
roasting time, sprinkle rosemary evenly over potatoes. Remove from
oven, transfer potatoes to bowl with garlic (again, using metal spatula
and extra care not to rip crusts); toss to distribute, and serve warm.
Classic Panna Cotta
Serves 8.
Serve panna cotta very cold with strawberry or raspberry sauce or
lightly sweetened berries. Though traditionally unmolded, panna cotta
may be chilled and served in wine glasses and sauced on top. If you
would like to make the panna cotta a day ahead, decrease the gelatin to
2 5/8 teaspoons (2½ teaspoons plus 1/8 teaspoon), and chill the filled
wine glasses or ramekins for 18 to 24 hours.
Ingredients
1 cup whole milk
2 3/4 teaspoons gelatin
3 cups heavy cream
2 inch piece vanilla bean, slit lengthwise with paring knife (or
substitute 2 teaspoons extract)
6 tablespoons granulated sugar
Pinch table salt
Instructions
1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin
and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents
of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold
water. Measure cream into large measuring cup or pitcher. With paring
knife, scrape vanilla seeds into cream; place pod in cream along with
seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins
on baking sheet.
2. Heat milk and gelatin mixture over high heat, stirring constantly,
until gelatin is dissolved and mixture registers 135 degrees on
instant-read thermometer, about 1½ minutes. Off heat, add sugar and
salt; stir until dissolved, about 1 minute.
3. Stirring constantly, slowly pour cream with vanilla into saucepan
containing milk, then transfer mixture to medium bowl and set bowl over
ice water bath. Stir frequently until thickened to the consistency of
eggnog and mixture registers 50 degrees on an instant-read thermometer,
about 10 minutes. Strain mixture into large measuring cup or pitcher,
then distribute evenly among wine glasses or ramekins. Cover baking
sheet with plastic wrap, making sure that plastic does not mar surface
of cream; refrigerate until just set (mixture should wobble when shaken
gently), 4 hours.
4. Serve panna cotta in wine glasses, or, following illustrations 1
through 4 (see link below), unmold panna cotta from ramekins and serve
immediately.
Source: Cook's Illustrated, Published August 1, 2004.
http://www.cooksillustrated.com/recipes/menu_detail.asp?docid=1935&parentdocid=7096
LUSH DESSERT
~Shared by Shirley
I., Bellingham, WA
Makes a 9x13 Pan full
12 pie size pieces for serving
Crust:
1 c. all purpose flour
1/4 c. butter or hard margarine
1/2 c. cup walnuts chopped fine
Mix well and pat evenly in bottom of pan. Bake at 350° for 15 min.
Filling:
8 oz pkg and a 3oz. pkg. Cream cheese softened.
1 1/2 c. sifted powdered sugar
1/2 c. smooth peanut butter
1 1/2 c. Cool Whip. I by the large one of these.
Beat cheese blocks together.
Slowly beat in peanut butter and powdered sugar till smooth
Fold in Cool Whip.
Spread over crust.
Then: mix 2 small pkg. of chocolate instant pudding or use any flavor
you want, with 3c. milk.
Spread over the cheese layer. Cover with rest of bowl of Cool
Whip.
Sprinkle on some chopped walnuts.
BAKED FRENCH TOAST
~Shared by Charlie
J., Mobile, AL
INGREDIENTS
½ POUND OF BUTTER (2 sticks)
1 CUP BROWN SUGAR
CINNAMON - generous (to taste)
6 EGGS
1-1/2 CUPS MILK
12 SLICES WHITE BREAD
PREPARATION/COOKING
Melt the butter and brown sugar in saucepan and boil for 2
minutes until slightly thickened. Spread in bottom of a 9 x 13
pan. Cover the pan with 2 layers of bread.
Beat the eggs and milk together and pour over the bread. Sprinkle
with cinnamon. Cover and set in refrigerator overnight.
Bake the next morning at 350 uncovered for 30 minutes.
When you are ready to serve the French toast, flip the pieces of bread
over and the “syrup” is on top.
STRAWBERRY MAY
BASKETS
~Shared by Mary H.,
Montreal, Canada
Makes 4.
1 cup strawberries
1/4 cup sugar
4 sponge cake dessert cups
4 chenille stems or pipe cleaners
ribbon
1/2 cup whipping cream
Wash strawberries; remove stems. Cut berries in half, place in
bowl, add sugar. Fill the dessert cups with strawberries.
Make basket handle from a chenille stem. Stick ends in
cake. Tie on a little bow at the top of the stem.
Beat whipping cream until fluffy. Cream will stand in
peaks. Top each cake with a generous dollop of whipped cream.
Source: Better Homes and Gardens Junior Cookbook, 1955
ITALIAN SAUSAGE
& EGG BAKE
~Shared by Lou, FL
A niece made this when we were all together last month. She brought her
copy and then showed me where to find the recipe. We did not use skim
milk, but they cleaned out the pan. This would make a great brunch for
Mother's Day.
Prep Time: 30 min
Start to Finish: 10 hr
Makes: 12 servings
12 oz lean Italian turkey sausage, casings removed
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, drained
4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
2 cups reduced-fat Italian cheese blend (8 oz) (Did buy this)
2 tablespoons grated Parmesan cheese
12 eggs
3/4 cup fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7
minutes, stirring occasionally and breaking up sausage with spoon,
until no longer pink; drain if necessary. Add onion and bell pepper;
cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2
minutes longer or until vegetables are crisp-tender. Stir in spinach.
3. In baking dish, mix cooked sausage mixture, potatoes and cheeses. In
medium bowl, beat eggs, milk, basil, salt and pepper until blended.
Pour over mixture in baking dish. Cover; refrigerate 8 hours or
overnight but no longer than 24 hours.
4. Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20
minutes longer or until center is set. Let stand 5 to 10 minutes before
serving.
Source: eatbetteramerica
JALAPENO CASSEROLE
~Shared by Lou, FL
This goes great with a sit down dinner or an outside BBQ for Mother's
Day. A family favorite.
Servings: 6
1 cn 7 oz green chiles, drained
3 c Shredded Monterey Jack
Cheese and/or cheddar cheese
2 md Tomatoes, peeled & sliced
4 lg Eggs
1 1/2 c Evaporated milk
1/4 c Flour
1 ts Salt
Sliced avocado and Sour Cream for garnish
1. Preheat oven to 350F. Lightly butter an 11x7 glass baking pan.
2. Arrange the chilies on the bottom of the casserole. Top with an even
layer of the cheese and then the sliced tomatoes.
3. In a large bowl, whisk the eggs until they are frothy. Gradually
whisk in the evaporated milk, flour and salt. Carefully pour over the
layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve
in squares and garnish with sour cream and avocado slices.
OLIVE GARDEN CHICKEN
MARSALA
~Shared by Lou, FL
Lots of people really like the Olive Garden food. It is a good place
for Mother's Day Dinner. My sister sent me this some time ago and it is
good. I served it on Angel hair pasta.
Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine
Procedures
1. Pound chicken breasts between sheets of plastic wrap until about
1/4" thickness.
2. Combine flour, salt, pepper and oregano in a mixing bowl. Dredge
chicken pieces in the flour, shaking off any excess.
3. Heat oil and butter in a skillet over medium heat. Cook chicken
breasts on medium heat for about 2 minutes on the first side, until
lightly browned. Turn breasts over to cook other side, then add
mushrooms to skillet. Cook breasts about 2 more minutes, until both
sides are lightly browned. Continue to stir mushrooms. Add Marsala wine
around chicken pieces.
4. Cover and simmer for about 15 minutes before serving.
Serves 4
Source: Olive Garden
STRAWBERRY COFFEE
CAKE
~Shared by Lisa H.,
Belmont, NC
Always perfect anytime of the day...can’t go wrong with coffee cake,
and MOM will love it.
1 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2 cups chopped fresh strawberries
FILLING:
3/4 cup chopped walnuts
1/4 cup sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
In a mixing bowl, cream the butter and sugar. Add eggs; mix well.
combine the flour, baking powder and baking soda; add to creamed
mixture alternately with sour cream. Beat in vanilla. Fold in the
strawberries.
Spoon half into a greased and floured 10-in. fluted tube pan. Combine
the filling ingredients; sprinkle half over batter. Top with remaining
batter and filling.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the
center comes out clean.
Cool for 15 minutes before removing from pan to a wire rack to cool
completely.
STIR-FRY ALMOND
CHICKEN
~Shared by Lisa H.,
Belmont, NC
A simple chicken dinner is easy for the rest of the family to prepare.
This one is a winner for sure.
1/2 cup water
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. chicken bouillon powder
1 tbsp. oil
2-3 boneless, skinless chicken breasts, cut bite size
1 cup diagonally sliced celery
1 tsp. oil
1 cup sliced mushrooms
2 cups bean sprouts
8 oz. canned sliced water chestnuts, drained
1/2 cup slivered almonds, toasted
Stir water into cornstarch in small bowl. Add soy sauce and bouillon
powder. Set aside.
Heat wok or pan on medium-high. Add oil, chicken and celery. Stir-fry
about 4 minutes until no pink remains in chicken. Transfer to bowl.
Add 1 tsp. oil to hot wok. Add mushrooms, bean sprouts and water
chestnuts. Stir-fry for about 2 minutes until mushrooms are soft and
moisture is evaporated. Add chicken and celery. Stir cornstarch mixture
into chicken mixture until boiling and thickened.
Spread over rice and sprinkle with almonds.
Serves 4.
MAMA'S COCONUT PIE
~Shared by Brenda,
AL
It has been a while since I sent in a recipe but decided to send this
one as it would be good for Mother's Day. My mom makes this pie to take
to shut-ins at our church and every special occasion,it is easy and
fast and OH SO GOOD! I could eat the whole thing.
3 eggs
1 cup sugar
3/4 stick butter,melted
1 1/2 cups flaked coconut
1/4 cup buttermilk (yes, this is right)
1 teaspoon vanilla
1 unbaked pie shell
Mix all ingredients except shell. Pour into shell and bake 10 minutes
at 375° then reduce heat to 300° and bake until shell is golden brown.
SCRAMBLED EGGS ANEW
~Shared by
Patricia, Charlevoix, MI
8 canned artichoke bottoms, (1 1/2 cans), rinsed
4 teaspoons extra-virgin olive oil, divided
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese, (Neufchâtel)
1/4 teaspoon salt
Preheat oven to 425°F. Toss artichoke bottoms with 2 teaspoons oil and
2 teaspoons oregano. Place them top-side down on half of a large baking
sheet. Spread pancetta in an even layer on the other half. Roast until
the artichokes are just beginning to brown and the pancetta is crispy,
12 to 14 minutes.
Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small
bowl until smooth. Beat eggs and egg whites in a large bowl. Heat the
remaining 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add the eggs and cook, folding and stirring frequently with a
heatproof rubber spatula until almost set, about 2 minutes. Remove from
the heat and fold in cream cheese, the remaining 1 teaspoon oregano and
salt.
To serve, divide the artichoke bottoms among 4 plates. Top each
artichoke with equal portions scrambled egg, crispy pancetta and creamy
lemon sauce. Garnish with oregano sprigs, if desired.
Hint: Artichoke bottoms can be purchased in 14-ounce cans—found near
other canned vegetables. If unavailable, substitute two 14-ounce cans
rinsed and halved artichoke hearts.
APPLE FRENCH TOAST
~Shared by
Patricia, Charlevoix, MI
3 cups milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt1
1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners' sugar
Whisk milk, egg whites, honey, vanilla and salt in a large bowl. Trim
crusts off 8 bread slices and set aside. Cut the crusts and the
remaining bread into 1-inch pieces. Toss with dried apples, raisins,
cinnamon and nutmeg in another large bowl.
Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread
mixture to the pan. Lay the reserved crustless slices evenly on top,
trimming to fit. Whisk the milk mixture one more time, then pour evenly
over the bread. Press the bread down with the back of a wooden spoon,
making sure it's evenly moist. Cover with parchment paper, then foil,
and refrigerate for at least 8 hours or up to 24 hours.
Preheat oven to 350°F. Bake the casserole, covered, for 40 minutes.
Uncover and continue baking until puffed, set and lightly browned,
about 20 minutes more. Let stand for 10 minutes; dust with
confectioners' sugar and serve.
CHERRY ICE CREAM PIE
~Shared by
Patricia, Charlevoix, MI
3 cups vanilla ice cream, softened
1 1/4 cups chopped pitted fresh or frozen cherries, divided
1 9-inch chocolate-cookie pie crust
2 tablespoons mini chocolate chips
Gently combine ice cream and 1 cup cherries in a large bowl. Transfer
to the crust and garnish with the remaining 1/4 cup cherries and
chocolate chips. Freeze until firm, at least 4 hours.
Note: If you use frozen cherries, the pie will have a fun purple
hue.
CHILLED ESPRESSO
CUSTARD
~Shared by Treva, NC
Complement your meal with coffee at its best; a simply lovely baked
custard of rich-tasting espresso.
1 & 1/2 cups 1 % milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish
1. In a medium bowl, whisk together the milk, eggs, sugar substitute,
espresso powder or coffee, and vanilla extract until well-blended. Pour
into four 6-ounce custard cups or ramekins and place in a 10" skillet.
2. Fill the skillet with water to 1/2" from the tops of the custard
cups. Bring the water to a boil over high heat. Reduce the heat to low,
cover, and simmer for 10 minutes. Remove the cups from the skillet,
cover with plastic wrap touching the surface of the pudding, and
refrigerate for 3 hours, or until chilled. Garnish with the cinnamon
and lemon twists.
Serves 4
WHITE CHOCOLATE
CHEESECAKE
~Shared by Treva,
NC
CRUST:
1 & 1/2 cups chocolate wafer crumbs
1/3 cup butter, melted
FILLING:
8 ounces white chocolate
1 pound cream cheese
1/2 cup granulated sugar
3 eggs
1 cup sour cream
1 teaspoon grated orange rind
1 teaspoon vanilla
TOPPING:
1 cup sour cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
(Garnish: Chocolate curls & 1 tablespoon icing sugar)
Crust: In bowl, combine wafer crumbs with butter; press into 9-inch
springform pan. Filling: In top of double boiler over hot, not boiling,
water, melt white chocolate; let cool for 5 minutes. Meanwhile, in
large bowl, beat cream cheese with sugar until light. Beat in eggs, 1
at a time. Beat in white chocolate, sour cream, orange rind and
vanilla. Pour over crust; bake in 350F oven for 40 to 45 minutes or
until just set. Topping: Combine sour cream, sugar and vanilla; spread
over hot cake and return to oven for 3 to 5 minutes or until set.
Immediately run knife around edge of cake to loosen. Let cool
completely. Garnish: Mound chocolate curls over cake; dust lightly with
icing sugar. Chill.
Yield: 10 to 12 servings
FETA-STUFFED CHICKEN
~Shared by Treva, NC
SERVINGS: 4 servings
CARB GRAMS PER SERVING: 2
1/4 cup crumbled basil-and-tomato feta cheese (1 ounce)*
2 tablespoons fat-free cream cheese (1 ounce)
4 skinless, boneless chicken breast halves (about 1-1/4 pounds
total)
1/4 teaspoon black pepper
Dash salt
1 teaspoon olive oil or cooking oil
1/4 cup chicken broth
1 10-ounce package prewashed fresh spinach, trimmed (8 cups)
2 tablespoons walnut or pecan pieces, toasted
1 tablespoon lemon juice
Lemon slices, halved (optional)
1. In a small bowl combine feta cheese and cream cheese; set aside.
Using a sharp knife, cut a horizontal slit through the thickest portion
of each chicken breast half to form a pocket. Stuff pockets with the
cheese mixture. If necessary, secure openings with wooden toothpicks.
Sprinkle chicken with pepper and salt.
2. In a large nonstick skillet cook chicken in hot oil over medium-high
heat about 12 minutes or until tender and no longer pink, turning once
(reduce heat to medium if chicken browns too quickly). Remove chicken
from skillet. Cover and keep warm.
3. Carefully add chicken broth to skillet. Bring to boiling; add half
of the spinach. Cover and cook about 3 minutes or just until spinach is
wilted. Remove spinach from skillet, reserving liquid in pan. Repeat
with remaining spinach. Return all spinach to skillet. Stir in the nuts
and lemon juice.
4. To serve, divide spinach mixture among 4 dinner plates. Top with
chicken breasts. If desired, garnish with lemon slices.
Makes 4 servings.
*Note: If basil-and-tomato feta cheese is not available, stir 1
teaspoon finely snipped fresh basil and 1 teaspoon snipped oil-pack
dried tomatoes, drained, into 1/4 cup plain feta cheese.
Nutrition Facts Per Serving: Servings: 4 servings Calories 231 Total
Fat (g) 8 Saturated Fat (g) 2 Monounsaturated Fat (g) 2 Polyunsaturated
Fat (g) 2 Cholesterol (mg) 90 Sodium (mg) 334 Carbohydrate (g) 2 Total
Sugar (g) 0 Fiber (g) 6 Protein (g) 38 Diabetic Exchanges Vegetables
(d.e.) 1
Note: For a hot 'n spicy taste, put Old Bay seasoning on smooth side of
chicken, place in hot skillet with smooth side down. Chicken is a
golden brown when turned. Salt and pepper isn't needed.
Old Bay has paprika and more. Makes a great garnish for potato salad,
deviled eggs etc.
Try lemon juice on chicken and fish, instead of salt. Taste great!
CARAMEL FRENCH TOAST
~Shared by Treva, NC
Create a sweet treat for breakfast with this caramel baked French toast
recipe. You make the brown sugar caramel first before baking everything
together.
Cooking Time: 1 hr
1/2 cup butter
1 cup brown sugar
2 tablespoons light corn syrup
1 French bread loaf, cut in 1-inch pieces
6 eggs
1 1/2 cups milk
2 teaspoons vanilla cinnamon
1. Preheat oven to 300 degrees.
2. Combine butter, brown sugar, and corn syrup in saucepan; bring to a
boil over medium heat.
3. Pour into a 13-inch by 9-inch baking pan. Lay pieces of French bread
in pan over sauce.
4. In a medium bowl, stir together eggs, milk, and vanilla until well
blended. Pour mixture over bread. Sprinkle top with cinnamon.
5. Bake one hour. Serve hot.
NANA'S CREOLE PECAN
CAKE BARS
~Shared by Treva, NC
These decadent pecan date bars are a bite-size alternative to holiday
pecan pie.
4 dozen bars
Active Time: 30 minutes
Total Time: 2 hours
Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
2 cups packed light brown sugar
3 large eggs, at room temperature (see Tip)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
3 cups chopped pecans
1 cup raisins, preferably golden
1 cup finely chopped pitted dates
Preparation
1.Preheat oven to 300°F. Coat the bottom and sides of a large
(17-by-12-inch) baking sheet with cooking spray, then line with
parchment paper.
2.Sift flour, baking powder and salt together in a medium bowl.
3.Cream butter and sugar in a mixing bowl with an electric mixer on
medium-high speed. Add eggs one at a time and beat until creamy. Add
vanilla and beat until combined.
4.Add half the flour mixture to the creamed mixture and stir until well
combined. Add cinnamon and nutmeg; stir until blended into the mixture
completely. Add pecans, raisins and dates to the rest of the flour
mixture. (Coating the dried fruit and nuts helps distribute them in the
mix.) Stir the flour-coated fruit and nuts into the batter. Do not
overstir. Evenly spread the batter into the prepared baking pan with a
spatula. (Coat the spatula with cooking spray, if necessary, to make
spreading easier.)
5.Bake for 45 minutes. Run a knife around the edges of the pan to
loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert
onto a large cutting board and remove the parchment. Cut into 48
squares.
Nutrition
Per bar: 132 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 18 mg Cholesterol;
17 g Carbohydrates; 1 g Protein; 1 g Fiber; 43 mg Sodium; 90 mg
Potassium
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 1 1/2 fat
Tips & Notes
Make Ahead Tip: Store airtight for up to 3 days or freeze for up to 3
months.
Equipment: 17-by-12-inch baking sheet, parchment paper
Tip: To bring an egg to room temperature, set it on the counter for 15
minutes or submerge it (in the shell) in a bowl of lukewarm (not hot)
water for 5 minutes.
Source: EatingWell
http://www.eatingwell.com/recipes/pecan_cake_bars.html
HONEY PECAN FRENCH
TOAST
~Shared by Treva, NC
1/2 cup Sue Bee Honey
2 large eggs
3/4 cup milk
1 teaspoon vanilla
3/4 cup pancake mix
6 slices thick bread
2 tablespoons butter
1/2 cup butter
1/3 cup chopped pecans
1. In a medium bowl, combine eggs, milk, and vanilla; beat well with a
wire whisk.
2. Add pancake mix, beating until smooth. Pour mixture into a greased
13x9x2" baking dish.
3. Place bread slices in egg mixture turning slices to coat evenly.
4. Let stand for 5 minutes or until all liquid is absorbed.
5. In a large skillet, melt 1 Tablespoon butter. Add 3 slices of bread;
cook over medium heat for 3 minutes on each side or until golden brown.
6. Remove from the pan and keep warm. Repeat the process with the
remaining butter and bread slices.
7. Serve immediately with the Honey Pecan Topping.
8. Honey Pecan Topping:.
9. In a small bowl, combine the butter and honey, stirring until
smooth.
10. Add nuts, and stir well.
PEPPERED STEAKS WITH
ASIAGO CHEESE
~Shared by Treva, NC
4 servings (3 oz cooked meat, 1/4 oz cheese, and 1/4 cup mushroom
mixture)
Start to Finish: 20 minutes
4 beef tenderloin steaks, cut 3/4 inch thick (about 1 pound)
1 teaspoon coarsely ground black pepper
1 tablespoon olive oil
1/4 cup lower sodium beef broth
2 (4-oz) packages sliced cremini, shiitake, or portobello
mushrooms or one 8-ounce package sliced button mushrooms (about 3 cups)
1 ounce Asiago cheese, shaved
1/4 cup fresh spinach leaves (optional)
Trim fat from steaks. Rub both sides of steaks with pepper. In a large
skillet heat olive oil over medium-high heat. Add steaks; reduce heat
to medium. Cook to desired doneness, turning once halfway through
cooking time. Allow 7 to 9 minutes for medium rare (145??F) to medium
(160??). Transfer steaks to serving platter; keep warm.
Add beef broth to skillet. Cook and stir until bubbly to loosen any
browned bits in bottom of skillet. Add mushrooms; simmer, uncovered for
4 minutes. Spoon sauce over steaks to serve. Sprinkle with shaved
cheese. If desired, garnish with fresh spinach leaves.
Substitution Tip: Switch out the shaved Asiago cheese for Parmesan
cheese in the shaved, shredded, or grated form.
Nutrition facts per serving: Servings Per Recipe 4 servings (3 oz
cooked meat, 1/4 oz cheese, and 1/4 cup mushroom mixture) Calories 352
Total Fat (g) 26 Saturated Fat (g) 10 Monounsaturated Fat (g) 11
Polyunsaturated Fat (g) 1 Cholesterol (mg) 82 Sodium (mg) 165
Carbohydrate (g) 3 Total Sugar (g) 1 Fiber (g) 1 Protein (g)
26
*Percent Daily Values are base on a 2,000 calorie diet
STRAWBERRY STUFFED
FRENCH TOAST
~Shared by Treva,
NC
1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter fresh strawberries
strawberry or maple syrup
Pre-heat oven to 400 degrees. Mix together the 1 cup of strawberries,
the lemon juice and zest and 2 T sugar. Set aside. Cut bread slices in
half and cut a slit in each slice to form a pocket. Stuff with
strawberries, secure with toothpicks. Place slices in a 13" X 9"
greased or buttered baking dish. In a saucepan, combine milk, sugar,
vanilla, baking powder and eggs. Mix well. Pour over stuffed bread,
turning to coat. Chill for 30-60 minutes, turning bread pieces
occasionally. Grease another 13" X 9" inch baking pan. Move bread
pieces to this second pan and bake for 3-6 minutes on each side. Serve
warm with syrup and additional strawberries.
Yield: 4 Servings
MOM'S APPLE CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
6 apples, Mom uses McIntosh apples
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop
apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In
a separate bowl, whisk together oil, orange juice, sugar and vanilla.
Mix wet ingredients into the dry ones, then add eggs, one at a time.
Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it.
Pour the remaining batter over the apples and arrange the remaining
apples on top. Bake for about 1 1/2 hours, or until a tester comes out
clean.
Source: Smitten Kitchen
http://smittenkitchen.com/2008/09/moms-apple-cake/
HAM & EGG
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 tb butter or margarine
1 ea onion, thinly sliced
2 tb flour
1 c milk
1 tb mustard
1/4 ts ground black pepper
2 c cubed cooked ham
2 ea hard-boiled eggs, sliced *
*If you don't have hard-boiled eggs on hand, start cooking them 5
minutes before you turn on the oven and allow 15 minutes for cooking.
Preheat oven to 350 degrees F.
Melt butter in a 1-quart saucepan over medium heat. Add the onion
and cook, uncovered, until soft, about 5 minutes. Reduce the heat
to low. Blend in the flour and slowly add the milk. Cook,
stirring constantly, until the sauce is thickened and smooth, about 3
minutes.
Remove the pan from the heat and stir in the mustard and pepper.
Pour half of the sauce into an ungreased 1-quart casserole; add a layer
of half of the ham, then a layer of half of the sliced eggs.
Repeat the layers of ham and eggs, then pour the remaining sauce over
top.
Bake, uncovered, about 20 minute or until the sauce is bubbly.
CHEESECAKE PANCAKES
WITH
STRAWBERRY-LEMON SYRUP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 c Buttermilk pancake mix
1 1/4 c Water
1 c Small curd cottage cheese
1 tb Sugar
1 ts Vanilla extract
Strawberry-Lemon Syrup:
1 c Syrup
1 c sliced strawberries
1/2 ts lemon rind
Preheat griddle.
Combine the pancake mix, water, cottage cheese, sugar, and vanilla
extract in a medium bowl; stir well until blended.
Pour batter by 1/4 cupfuls onto hot, well-greased griddle.
Flip pancakes when tops are covered with bubbles.
For Strawberry-Lemon Syrup: Combine the syrup, strawberries, and lemon
rind in a small saucepan; heat through, stirring occasionally.
EASY MOTHER'S DAY
SPAGHETTI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb Ground beef
1 ea Minced garlic
1 tb Whole basil
1 lb Can of tomatoes
2 ea 6oz. cans tomato paste
1 ea Small mushrooms
12 oz Noodle
1 ts Salt
1 c Water
Basil, oregano, etc. to taste
Brown ground beef and drain.
Add garlic, basil, tomatoes, tomato paste, and mushrooms.
Simmer, covered 14-20 minutes; stir often.
Cook noodles in salted water.
GRILLED SHRIMP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 lb Large shrimp
1/4 c Fresh parsley
1 c Olive oil
1 tb Oregano
4 tb Lemon juice
1 tb Chopped garlic
1 tb Tomato paste
4 Drops Tabasco Sauce
Salt and Pepper to taste
Combine the shrimp, parsley, oil, oregano, lemon juice, garlic, tomato
paste, Tabasco, salt, and pepper in a glass dish. Marinade 2 hours at
room temperature.
Broil shrimp 3-4 inches from heat for 3 minutes. Turn and broil 3
minutes more.
Served over rice or noodles with green salad and garlic bread.
MOTHER'S DAY
BARBECUED RIBS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
4 lb Pork ribs, cut in pieces
1 ea Lemon
1 ea Large onion
1 c Catsup
1/3 c Worcestershire sauce
1 ts Chili powder
1 ts Garlic powder
1 ts Salt
2 x Dashes Tabasco sauce
2 c Water
Place ribs in shallow roasting pan, meaty side up. On each piece,
place a slice of unpeeled lemon, a thin slice of onion.
Bake at 450 F degrees for 30 minutes.
Combine catsup, Worcestershire sauce, chili powder, garlic powder,
salt, Tabasco sauce, and water; bring to a boil and pour over ribs.
Continue baking at 350 F degrees, about 2 hours, basting ribs with the
sauce every 15 minutes.
CHEESE PUDDING PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 c flour
1 ea stick butter
1/2 c chopped nuts
1 pk instant choc. pudding (6.75 oz)
8 oz cream cheese
1 c sugar
1 ea 16 oz Cool Whip Topping, divided
pecans, halved (for topping)
Mix together the flour, butter, and nuts; press into pie pan. Bake at
350 degrees for 20 minutes.
Prepare chocolate pudding according to package directions; set aside.
Combine the cream cheese and sugar; fold in 1/2 of the Cool Whip. Pour
mixture evenly over crust.
Add chocolate pudding.
Top with remaining Cool Whip and sprinkle with pecans.
Refrigerate before serving.
STRAWBERRY LIME PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 x Envelopes unflavored Gelatin
1/2 c Cold water
6 oz Can frzn Limeade concentrate
1/3 c Sugar
3/4 c Water
1 ts Grated Lime rind
1 c Diced Strawberries
1 c Whipping cream, whipped
1 ds Green food coloring
1 x Baked 9" Pie Shell
Sliced Strawberries for garnish
Soften gelatin in 1/2 cup cold water.
Combine limeaid concentrate, sugar, and 3/4 cup water in small
saucepan; cook over low heat, stirring constantly, until concentrates
melts and sugar dissolves. Add gelatin; stir until dissolved. Chill
until syrupy.
Stir in lime rind and strawberries.
Fold in whipped cream until blended; tint pale green with food
coloring.
Chill until mixture mounds when dropped from a spoon.
Place in pie shell; chill 2-3 hours until firm.
Garnish with strawberries.
PERFECTION PECAN PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 c all-purpose flour
1/8 ts salt
1/2 c Crisco shortening
3 tb water
1/4 c butter, softened
1 c sugar
4 ea eggs
3/4 c light corn syrup
2 ts vanilla
1 1/4 c pecan halves
Heat oven to 375 degrees.
Combine flour and salt. Cut in Crisco with pastry blender until flour
is the consistency of cornmeal. Add water. Toss lightly with fork
until dough forms a ball. Press between hands to form 5 to 6" pancake.
Flour rolling surface and rolling pin lightly. Roll dough into circle
and trim 1" larger than upside-down 9" pie plate. Loosen dough
carefully. Fold into quarters. Unfold and press into pie plate. Fold
edge under. Flute as desired.
Cream butter and sugar in mixing bowl. Beat in eggs, corn syrup and
vanilla. Stir in pecans.
Pour filling into pie shell.
Bake at 375 degrees F. for 5 minutes. Reduce heat to 325 degrees.
Bake for 45 minutes or until knife inserted in center comes out clean.
Cool to room temperature before cutting.
Makes one 9" pie.
CHOCOLATE MOUSSE PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
8 oz Semi-sweet chocolate
1/4 c water
8 ea eggs, separated
1 1/2 ts vanilla
2/3 c sugar
Whipped cream for topping
Butter a 9" pie plate and sprinkle with sugar.
Melt chocolate with water in saucepan over very low heat,
stirring until smooth. Stir in egg yolks; add vanilla.
Beat egg whites, gradually adding sugar until mixture forms stiff
peaks. Stir a small amount into chocolate mixture,
then fold chocolate mixture into remaining
meringue mixture.
Pour 4 cups into pie plate.
Chill remaining chocolate mixture.
Bake pie "crust" at 350 degrees for 25 minutes or until
just set; cool slightly, then chill 1 hour (center will fall,
forming the shell).
Spoon remaining chilled chocolate mixture into pie shell
and chill at least 3 hours.
Top with whipped cream.
APPLE ALMOND PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 ea Pie crust, single crust
3/4 c Sugar (reserve 2 tablespoons)
1/4 c Corn starch
3 ea Eggs
1/2 c Butter, melted
1/2 c Corn syrup
1/4 ts Almond extract
2 c Apples, peeled and chopped
1 c Almonds, toasted and sliced
GARNISH
1 ea Apple, peeled sliced thin
2 ts Almonds, toasted and sliced
Preheat oven to 375 degrees F.
In medium bowl, combine sugar and corn starch. Add eggs, beating
well after each addition.
Stir in butter, corn syrup and almond extract. Mix in apples and
almonds.
Pour into pie crust.
Garnish with apple slices overlapped in a circle around edge of
pie. Sprinkle center with almonds.
Sprinkle reserved sugar over top (add cinnamon to the sugar if you'd
like).
Bake at 375F for 50 minutes or until center of pie is set.
Cool completely on wire rack. Store in refrigerator.
EASY MOTHER'S DAY
SUGAR PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 ea 9 inch Pie Shell, unbaked
1 c Brown Sugar
3 tb All Purpose Flour
1 c Evaporated Milk
Whipped cream for topping
Preheat oven to 400 degrees F.
In a medium bowl, mix sugar and flour well together. Add evaporated
milk and mix with electric beater for 1 minute at medium speed, until
mixture thickens slightly and lightens in colour.
Pour into prepared pie shell.
Bake for 10 minutes, then lower temperature to 350 degrees and continue
baking for 20 - 35 minutes or until filling is firm.
Cool and serve with whipped cream.
ASPARAGUS OMELETTE
WRAPS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 10 mins
Total Time: 40 mins
"These wraps make a lovely breakfast, light lunch or entrée. This
recipe was originally from a free health magazine. Makes at least 8
wraps. Serve with a little hollandaise sauce if desired. Can easily use
parmesan cheese in place of the pecorino and any herbs of your
preference"
Ingredients
8 eggs
1/2 cup milk
1 tablespoon fresh sage, roughly chopped ( updated from bunch that auto
appeared)
1 teaspoon fresh thyme, chopped
2 garlic cloves, chopped
1/4 cup pecorino cheese, grated ( can substitute your preference for
cheese)
24 stalks asparagus
2 tablespoons extra virgin olive oil
Directions
1. Beat the eggs in a bowl. Add the milk, sage, thyme, garlic, pecorino
and season with cracked black pepper.
2. Lay the asparagus lengthways in a pan with just enough salted
boiling water to cover the spears. Cook for 2 minutes until they are
tender but still crisp.
3. Heat a large non stick flat pan with a little olive oil. Pour a
ladle of the egg mixture into the pan and roll the pan around until the
egg is thinly layered over the base and it is cooked on one side.
Reduce the heat and flip to cook the egg on the other side.
4. Repeat until all the egg mixture is used up.
5. Fill the crepes with asparagus and serve with an extra sprinkle of
grated pecorino.
6. Note: To prepare asparagus take the tender stalk in both hands;
gently hold the spear end of the stalk with one hand while you snap the
bottom end off with the other hand. Then trim the broken end with a
sharp knife and the asparagus is ready to cook.
Nutrition Facts
Serving Size: 1 (499 g) Servings Per Recipe: 4
Amount Per Serving % Daily Value
Calories 305.4 Calories from Fat 164 53% Total Fat 18.2g 28% Saturated
Fat 4.9g 24% Cholesterol 376.2mg 125% Sugars 5.0 g Sodium 207.8mg 8%
Total Carbohydrate 17.7g 5% Dietary Fiber 7.4g 29% Sugars 5.0 g 20%
Protei22.3g 44%
Source: Food.com
http://www.food.com/232083
CHEESY SAUSAGE AND
EGG BAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Not just for breakfast! This flavor-packed dish is just right for any
meal of the day.
Prep Time 25 Minutes
Total Time 1:00 Hr:
Makes 12 servings
1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick® mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried
oregano leaves
1/2 teaspoon pepper
12 eggs
Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches.
Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Stir
remaining ingredients until blended. Pour over cheese. Bake uncovered
30 to 35 minutes or until golden brown and set. Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Spice it up! Use chorizo or hot Italian sausage instead of the bulk
pork sausage for more heat.
Simplify
No cutting board is needed if you buy sliced mushrooms and already-cut
tomatoes. And the green onions? Just snip them with a kitchen scissors
directly over the mushrooms.
Nutrition Information:
1 Serving (1 Serving) Calories 255
(Calories from Fat 145 ), Total Fat 16 g
(Saturated Fat 6 g, Cholesterol 240 mg; Sodium 880 mg; Total
Carbohydrate 12 g
(Dietary Fiber 1 g, Protein 17 g; Percent Daily Value*:
Source: The Betty Crocker® Kitchens
TWO-CHEESE AND
ROSEMARY MASHED POTATO
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Bring back memories of grandma's hearty meals with this cheesy mashed
potato casserole. You'll love the make-ahead tip.
Prep Time: 20 Minutes
Total Time: 1:15 Hr
10 medium potatoes, peeled and cut into 1- to 1 1/2-inch pieces (8 cups)
3/4 cup milk
1/2 cup sour cream
2 tablespoons margarine or butter, softened
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon salt
1 cup shredded Havarti cheese (4 ounces)
1/2 cup shredded sharp Cheddar cheese (2 ounces)
1 tablespoon chopped fresh parsley
Heat oven to 350ºF. Grease 1 1/2-quart casserole. Place potatoes in
4-quart Dutch oven; add enough water (salted if desired) to cover.
Cover and heat to boiling; reduce heat. Simmer about 10 minutes or
until potatoes are tender; drain. Shake potatoes in Dutch oven over low
heat to dry.
In large bowl, mash potatoes until no lumps remain. Add milk in small
amounts, beating after each addition (amount of milk needed to make
potatoes smooth and fluffy depends on kind of potatoes used).
Add sour cream, margarine, rosemary and salt. Beat vigorously until
potatoes are light and fluffy. Stir in Havarti cheese. Spoon into
casserole. Sprinkle with Cheddar cheese.
Bake uncovered 30 to 35 minutes or until hot. Sprinkle with parsley.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Simplify
To make ahead of time, cover unbaked mashed potato mixture tightly with
foil and refrigerate no longer than 24 hours. Uncover and bake 40 to 50
minutes.
How-To
This recipe is great to double for those hearty appetites! Cook the
potatoes in Dutch oven. Use 3-quart casserole and bake uncovered 35 to
40 minutes. If you make it ahead and refrigerate, bake 40 to 50 minutes.
Nutrition Information: 1 Serving (1 Serving)
Calories 185 (Calories from Fat 80), Total Fat 9g (SaturatedFa 5g,Trans
Fat ncg), Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 22g
(DietaryFiber2g,Sugars ncg),Protein 6g;
Exchanges: 1 Starch; 0 Fruit; OtherCarbohydrate; 0 Skim Milk; 0 Low-Fat
Milk; 0 Milk; 1 Vegetable; 0 VeryLeaMeat; 0LeanMeat; 0 High-Fat
Meat; 2 Fat;Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet
CHEESECAKE COVERED
STRAWBERRIES
~Shared by Marilyn,
Canton, OH
4 ounces cream cheese, softened
1/3 cup sour cream
3 Tbsp. confectioners' sugar
1 Tbsp. milk
1/4 teaspoon vanilla extract
1 pint fresh strawberries
1/4 to 1/2 cup graham cracker crumbs
In a bowl, beat cream cheese until smooth. Add sour cream, sugar, milk
and vanilla extract; blend until smooth. Transfer to a serving bowl.
Place strawberries and crumbs in separate serving bowls. To serve, dip
berries in cheesecake mixture and then coat with crumbs.
HOT SHRIMP AND DILL
SPREAD
~Shared by Marilyn,
Canton, OH
This hot, cheesy shrimp spread won't last long, so be sure to make
extra. To give it a spicy kick, add 1/4 teaspoon McCormick Ground Red
Pepper.
1 package (8 ounces) cream cheese, softened
1 pound shrimp, cooked, peeled and finely chopped
2 Tbsp. chopped green onions
1 Tbsp. fresh lemon juice
1 teaspoon McCormick Dill Weed
3/4 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Season-All Seasoned Salt
1/3 cup shredded Swiss cheese
Preheat oven to 350 degrees F. Mix all ingredients until well blended.
Spread in 8- or 9-inch pie plate. Bake 20 minutes or until heated
through. If desired, garnish with additional green onions before
serving. Serve with assorted crackers, bagel or pita chips.
Yield - Makes 16 (2-Tbsp) Servings.
OREO RUM STRAWBERRY
PIE
~Shared by Marilyn,
Canton, OH
1 pound Oreo cookies, twisted apart into halves.
(Save a few whole cookies for top of pie)
1 pint heavy cream
1 pkg. (8 oz) whipped cream cheese
1 cup sugar
1 cup water
1 (3 oz) box lemon gelatin mix
1 Tbsp. vanilla extract
1/2 teaspoon rum extract
1 pint strawberries, stemmed and sliced
Boil 1 cup water. Add lemon gelatin mix, stir and put into refrigerator
until the mixture begins to firm. Then combine gelatin with cream
cheese.
In separate bowl, whip heavy cream, sugar, vanilla extra and rum
extract until smooth. Combine this with gelatin-cream cheese mixture,
until it's creamy.
In pie pan, put down a layer of cookie halves, covered by a layer of
cream mixture and then a layer of strawberries. Repeat layer of cookies
and layer of cream. Decorate top with more strawberries and the whole
cookies. Refrigerate for a few hours or overnight. Serve chilled.
BLUEBERRY-CREAM
CHEESE FRENCH TOAST
~Shared by Marilyn,
Canton, OH
1 1/4 cup milk
3 eggs
2 teaspoon vanilla
2 Tbsp. agave
1/2 loaf (4 cups) French bread fresh or day old, cut into cubes
4 ounces cream cheese, cut into cubes
1/2 cup blueberries
butter for greasing pan
In a large bowl, whisk milk, eggs, vanilla and agave. Add the bread
cubes and toss with the liquid mixture. Add the cream cheese and
blueberries; mix gently to combine. Place in a buttered 8×8-inch baking
dish or individual ramekins. Refrigerate overnight or up to 24 hours.
Preheat oven to 350 degrees F. Cover the dish with foil. If using the
8×8-inch dish, bake for 25 minutes covered and 20-25 minutes uncovered.
If using individual ramekins bake for 15 minutes covered and 10 minutes
uncovered.
Serves 6
CHERRY PINK SALAD
~Shared by Marilyn,
Canton, OH
2 (21 oz) cans cherry pie filling
1 (20 oz) can crushed pineapple, drained
1 (8 oz) container frozen whipped topping, thawed
3 cups mini-marshmallows
Optional: chopped nuts
Mix together pie filling and pineapple. Add whipped topping and blend
until pink.
Stir in marshmallows and nuts; transfer to serving bowl. Chill until
ready to serve.
Makes 8 to 10 servings.
CHEESY ASPARAGUS PIE
~Shared by Marilyn,
Canton, OH
1 1/2 pounds fresh asparagus
1 (15 oz) package refrigerated piecrusts
1 Tbsp. butter or margarine
1 large sweet onion, diced
2 Tbsp. Dijon mustard
1 (8 oz package shredded Colby-Monterey Jack cheese blend
1 1/2 cups half-and-half
2 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Snap off tough ends of asparagus (trimmed to about 5 inches). Cook in
boiling water to cover 30 seconds; drain. Plunge asparagus into ice
water to stop the cooking process; drain. Reserve 9 spears; set aside.
Coarsely chop remaining asparagus; set aside.
Unfold piecrusts; stack on a lightly floured surface, and roll into a
14-inch circle. Fit piecrust into an 11-inch tart pan, trimming excess
dough. Line piecrust with foil, and fill with pie weights or dried
beans. Place tart pan on a baking sheet. Bake at 425F for 12 minutes;
remove weights and foil. Bake 2 more minutes. Cool on a wire rack.
Melt butter in a skillet over medium-high heat. Add onion, and saute 5
minutes or until tender; set aside.
Brush bottom and sides of crust with mustard. Sprinkle with half the
cheese, chopped asparagus, onion, and remaining cheese. Arrange
reserved asparagus spears over top layer of cheese. Whisk together
half-and-half and remaining ingredients. Pour mixture evenly over
asparagus. Bake at 375F for 25 minutes or until set and golden brown.
Let stand 15 minutes.
Yield - serves 8.
CRUNCHY APPLE-PEAR
SALAD
~Shared by Marilyn,
Canton, OH
Try tossing together green Granny Smith apples with red Anjou or
Bartlett pears... so pretty!
2 apples, cored and cubed
2 pears, cored and thinly sliced
1 Tbsp. lemon juice
2 heads butter lettuce, torn into bite-size pieces
1/2 cup crumbled gorgonzola cheese
1 cup oil
6 Tbsp. cider vinegar
1/2 cup sugar
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chopped walnuts, toasted
Toss apples and pears with lemon juice; drain.
Arrange lettuce on 6 salad plates; top with apples, pears and cheese.
Combine remaining ingredients except walnuts in a jar with a
tight-fitting lid.
Cover; shake well until dressing is blended and sugar dissolves.
Drizzle salad with dressing; sprinkle with walnuts. Serve immediately.
Serves 6.
STRAWBERRY ICE BOX
PIE
~Shared by Marilyn,
Canton, OH
2 cups graham crackers, crushed
1/3 cup sugar
6 Tbsp. butter, melted
1/2 tsp. cinnamon
Prepare crust by mixing all ingredients and pressing into a large pie
plate. Bake at 375F for 7 -10 minutes. Chill for one hour.
Pie:
1 lb. (2 8-oz pkg) cream cheese, at room temperature
2/3 cup sugar
1 tsp. vanilla
16-oz. container whipped topping
1-1/2 quarts strawberries, sliced
Whip together cream cheese, sugar, and vanilla. Fold in 12 oz. of
whipped topping and 1 quart of sliced strawberries.
Pour into the prepared crust. Refrigerate for 3 hours or overnight.
Decorate top with remaining whipped topping and remaining strawberries
before serving.
ASPARAGUS AND SWISS
BAKE
~Shared by Marilyn,
Canton, OH
2 cups cut (1 inch) asparagus spears
1/2 cup chopped red bell pepper
8 medium green onions, sliced (1/2 cup)
2 cups (8 oz pkg.) shredded Swiss cheese, divided
3/4 cup Original Bisquick® mix
1 1/2 cups milk
1 teaspoon lemon-pepper seasoning salt
3 eggs
Preheat oven to 350°F. Coat 8-inch square (2-quart) glass baking dish
with cooking spray. In 1-quart saucepan, heat 1-inch water to boiling.
Add asparagus; cook uncovered 2 minutes; drain thoroughly. In baking
dish, mix asparagus, bell pepper and onions. In medium bowl, stir 1 1/2
cups cheese and remaining ingredients until blended; pour into baking
dish. Bake uncovered 35 to 40 minutes, sprinkling with remaining 1/2
cup cheese for last 5 minutes of baking, until knife inserted between
center and edge comes out clean. Serve this savory brunch dish with a
bowl of fresh berries and hot biscuits. Makes 6 servings
Substitution If you don't have fresh asparagus on hand, use a 9-ounce
box of Green Giant® frozen asparagus cuts, thawed and drained. Don't
cook the asparagus in boiling water; just add it to the casserole.
LOBSTER SPINACH DIP
~Shared by Marilyn,
Canton, OH
1 can (6 oz) Libby’s Lobster Delights, chunk style, drained
2 garlic cloves, minced
1 Tbsp. butter
1/2 tsp. crushed dried basil
1/4 tsp. ground black pepper
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
1 small onion, chopped small
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 cup cream cheese
Sauté garlic in butter for 1 minute. Add all ingredients except
mayonnaise and cream cheese, heat through stirring frequently.
Stir in mayonnaise and cream cheese until smooth.
Serve with assorted crackers.
It was so tasty that I didn’t want to stop eating it!
ENGLISH MUFFIN
FRENCH TOAST
~Shared by Marilyn,
Canton, OH
1 cup egg substitute
1 cup low-fat or fat-free milk
1 teaspoon vanilla extract
6 English muffins, split
Vegetable cooking spray
Stir together first 3 ingredients. Place in a large zip-top plastic
bag; add English muffins. Seal and chill 8 hours, turning occasionally.
Cook English muffins, in batches, in a large skillet coated with
cooking spray, over medium-high heat 2 to 3 minutes on each side or
until muffins are golden.
Serve with fresh sliced fruit and or syrup.
Yield - 6 servings.
SPINACH SALAD WITH
BLUE CHEESE DRESSING
~Shared by Marilyn,
Canton, OH
1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6-ounce) bags baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper
Preheat oven to 350 degrees F. Fry chopped bacon in a medium skillet
over medium-high heat until brown and crisp. Using slotted spoon,
transfer to a paper towel-lined 1/4-sheet tray to drain. Toast pecans
in the oven on a 1/4-sheet tray until lightly golden and fragrant,
about 6 minutes. In a medium bowl mash the blue cheese with a fork. Mix
in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in
large bowl. Toss with the dressing immediately before serving.
Yield - 3 to 4 servings
SEAFOOD PINWHEELS
~Shared by Marilyn,
Canton, OH
8-oz. pkg. cream cheese, softened
8-oz. pkg. imitation crabmeat, shredded
1/2 cup red pepper, chopped
1/2 cup shredded Cheddar cheese
2 green onions, chopped
1/4 cup fresh parsley, chopped
1/2 to 1 tsp. hot pepper sauce
chili powder to taste
6 (6-inch) flour tortillas
Garnish: paprika
Beat cream cheese until smooth; stir in crabmeat, red pepper, shredded
cheese, onions, parsley and sauce. Sprinkle with chili powder; stir
until well blended. Spread cheese mixture evenly over tortillas; roll
up tightly. Slice off ends; wrap in plastic wrap. Refrigerate for 2
hours to overnight. When ready to serve, slice each roll into 6 slices.
Arrange on a baking sheet sprayed with non-stick vegetable spray. Bake
at 350 degrees for 10 to 12 minutes, until bubbly. Sprinkle with
paprika; serve warm. Note: I also like to top each pinwheel with a
little slice of Muenster cheese, then broil for 30 seconds until golden
brown.
Makes about 3 dozen.
HAM & CHEESE
BREAKFAST STRUDELS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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3 T. butter divided
2 T. all purpose flour
1/3 C. shredded Swiss cheese
2 T. grated Parmesan cheese
1/4 t. salt
5 eggs beaten
1/4 lb. fully cooked ham
6 sheets phyllo dough
1/2 C. butter melted
1/4 C. dry bread crumbs
Topping:
2 T. grated Parmesan cheese
2 T. minced fresh parsley
In a small saucepan melt 2 T. butter. Stir in flour until smooth,
gradually add milk. Bring to a boil; cook and stir for 2 minutes
until thickened. Stir in cheeses and salt. Set aside.
In a large nonstick skillet, melt remaining butter over medium
heat. Add eggs to the pan; cook and stir until almost set.
Stir in ham and reserved cheese sauce, heat through. Remove from
the heat.
Place on sheet of phyllo dough on a work surface. Keep remaining
phyllo covered with plastic wrap and a damp towel to prevent it from
drying out. Brush with melted butter. Sprinkle with 2 t.
bread crumbs. Fold in half lengthwise; brush again with
butter. Spoon 1/2 C. filling onto phyllo about 2" from a short
side. Fold side and edges over filling and roll up.
Brush with butter. Repeat. Place desired number of strudels
on a greased baking sheet; sprinkle each with 1 t. cheese and 1 t.
parsley. Bake at 375 for 10-15 minutes or until golden
brown. Serve immediately.
To freeze and bake strudels, individually wrap uncooked strudels in
waxed paper and foil. Freeze for up to 1 month. Place 2"
apart on a greased baking sheet, sprinkle with cheese and
parsley. Bake at 375 for 30-35 minutes or until golden brown.
BEEF TENDERLOIN IN
CREAMY PORCINI SAUCE
~Shared by Dorie, IL
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1 ounce dried porcini mushrooms
1 cup hot water
2 tablespoons butter
6 tablespoons olive oil, divided
1 small red onion, finely chopped
1 teaspoon finely minced garlic
1 cube beef bouillon
salt and black pepper to taste
1/2 cup heavy cream
2 pounds new potatoes
2 pounds beef tenderloin medallions
1/2 teaspoon crushed dried thyme
In a small bowl, soak dried mushrooms in hot water.
Heat butter and 2 tablespoons olive oil in a skillet over medium heat.
Stir in the onion and garlic; cook until the onion is tender and
transparent. Stir in beef bouillon cube, and pour in mushrooms with
water. Season with salt and pepper. Mix in cream; simmer gently for 5
minutes. Set aside.
Place whole potatoes in a pan with water to cover; bring to a boil over
high heat, and cook about 5 minutes. Drain water. When potatoes are
cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in
a skillet over medium heat, and fry potatoes until golden. Season with
salt and thyme. Set aside.
Preheat oven to 400 degrees F (200 degrees C).
Season beef medallions with salt and pepper. Heat 2 tablespoons olive
oil in a wok or large skillet over high heat. Place medallions in hot
oil, and brown on both sides. Remove from heat, and place medallions in
the center of a roasting dish.
Cover medallions with porcini sauce. Arrange potatoes around
medallions. Cover dish with aluminum foil. Roast for 15 minutes.
STRAWBERRY MOUSSE
PARFAITS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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2 (10 oz) pkg. frozen sweetened sliced strawberries thawed, undrained
1 T. plus 2 t. cornstarch
1 (14 oz) can condensed milk
2 T. orange juice
1/8 t. red food coloring optional
2 C. heavy whipping cream
Place strawberries in a food processor; cover and process until
pureed. In a small saucepan, combine the cornstarch and
strawberries until blended. Bring to a boil; cook and stir for 2
minutes or until thickened. Transfer to a large bowl; refrigerate
until chilled. Set aside 1/2 C. strawberry mixture. Add the
condensed milk, orange juice and food coloring if desired to the
remaining mixture; stir until blended. Fold in whipped
cream. Spoon 1/4 C. cream mixture into each of 12 parfait dishes
or cocktail glasses. Layer each with 4 t. of reserved strawberry
mixture and 1/4 C. cream mixture. Refrigerate until serving.
CANDIED ALMOND
CHOCOLATE STRAWBERRIES
~Shared by Dorie, IL
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60 fresh strawberries (about 2 lb)
2 C. honey roasted almonds
1 (11 oz) pkg. 60% cacao bittersweet chocolate baking chips
1/4 C. butter cubed
dash cayenne pepper
Wash strawberries and gently pat with paper towels until completely dry.
Place almonds in a food processor; cover and process to desired
fineness. Transfer to a shallow bowl; set aside.
In a microwave, melt chocolate chips and butter; add cayenne and stir
until smooth. Drip strawberries in chocolate mixture; allow
excess to drip off. Roll berries in almonds; place on waxed paper
and let stand until set. Serve immediately.
AMAZING RIBS
~Shared by Dorie, IL
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6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature
Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of
water to a boil. Season water a pinch each of salt, black pepper, and
crushed red pepper to the water. Boil ribs in seasoned water for 20
minutes. Drain, and let the ribs sit for about a half an hour.
Meanwhile, preheat an outdoor grill for high heat.
Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat
for a 5 to 10 minutes on each side to get a nice grilled look to them.
Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and
one bottle of beer over the ribs; this should cover at least half of
the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or
so, and add more beer if needed to dilute sauce. Stir to get the ribs
on top into the sauce. The ribs are done when the meat is falling off
the bone. The ribs were cooked completely in the first process, the
rest is about flavor and texture.
ASPARAGUS PARMESAN
~Shared by Dorie, IL
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1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed
3/4 cup grated Parmesan cheese
salt and pepper to taste
Melt butter with olive oil in a large skillet over medium heat. Add
asparagus spears, and cook, stirring occasionally for about 10 minutes,
or to desired firmness. Drain off excess oil, and sprinkle with
Parmesan cheese, salt and pepper.
CREAMY CHICKEN
BROCCOLI FETTUCCINE
~Shared by Dorie, IL
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1/2 cup MIRACLE WHIP Dressing
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
12 oz. fettuccine, cooked, drained
Heat salad dressing in large skillet. Add chicken; cook and stir 8
minutes or until chicken is cooked through.
Stir in broccoli and prepared cheese product. Cook on low heat until
prepared cheese product is melted, stirring occasionally.
Add hot fettuccine; toss until well coated.
ASIAGO SUN-DRIED
TOMATO DIP
~Shared by Dorie, IL
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3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1 cup water
1 package (3 oz) cream cheese, softened
1/2 cup finely shredded Asiago cheese (2 oz)
3/4 cup sour cream
1/4 cup thinly sliced green onions (4 medium)
Assorted fresh vegetables or baguette slices, if desired
In small bowl, mix tomatoes and water; let stand 30 minutes. Drain
thoroughly.
In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour
cream and onions. Microwave uncovered on Medium 3 minutes, stirring
every minute, until cheese is melted.
Place fondue pot on stand with candle to keep dip warm. Serve dip with
assorted vegetables or baguette slices.
FESTIVE SHRIMP TARTS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 egg lightly beaten
1/2 C. mayonnaise
1 T. Dijon mustard
1 lb. frozen cooked salad shrimp, thawed and patted dry
4 green onions chopped
1 (8 oz) can whole kernel corn, drained and patted dry
1/4 C. chopped celery
1/4 C. chopped sweet red pepper
2 T. capers drained and minced
1 T. minced fresh cilantro
2 garlic cloves minced
1 t. chili powder
1/4 t. pepper
4 (2 oz) pkg. miniature phyllo tart shells
1/2 small green pepper cut into small strips
In a small bowl combine the egg, mayonnaise and mustard. Stir
into the shrimp, onions, corn, celery, red peppers, capers, cilantro,
garlic, chili powder and pepper. Spoon about 2 t. filling into
each tart shell.
Place on baking sheets; bake at 350 for 7-10 minutes or until tops
begin to brown. Top with green pepper strips. Serve warm.
BACON-WRAPPED FIGS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 package (12 ounces) fully cooked cottage or Canadian-style bacon
2 packages (8 ounces each) dried whole Calimyrna figs, stems removed
30 pistachio nuts
30 small fresh basil leaves
Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with
cooking spray. Cut each bacon slice in half.
Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip;
wrap around fig. Place seam side down in pan.
Bake 8 to 10 minutes or until bacon is brown. Serve warm with
toothpicks.
Source: Betty Crocker
BAKED CREAM CHEESE
APPETIZER
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten
Unroll dough on a lightly floured surface; press together seams to form
a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with
half of the dill weed. Place brick of cream cheese dill side down in
center of dough. Sprinkle dill on top of cream cheese. Enclose cream
cheese by bringing sides of dough together and pressing edges to seal.
Place dough on lightly greased cookie sheet. Brush with beaten egg.
Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.
ASTORIA CRAB PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/3 cup butter
1/4 cup Champagne or other sparkling white wine
1 clove garlic, minced
1/8 teaspoon paprika
1/8 teaspoon dried sage
1 pinch ground ginger
8 ounces cooked crabmeat
1 (8 ounce) package uncooked angel hair pasta
1 tablespoon extra-virgin olive oil, or as needed
salt and black pepper to taste
1 tablespoon chopped Italian flat leaf parsley, divided
Melt the butter in a heavy skillet over medium-low heat, turn the heat
to low, and cook for about 5 minutes, straining off any milk solids,
until the butter is caramel brown in color. Pour in the wine, garlic,
paprika, sage, and ground ginger, and cook and stir about 5 minutes,
until the sauce has reduced and the garlic is barely golden. Lightly
fold in the crab.
Bring a pan of lightly salted water to a boil over medium heat, and
drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive
oil. Spoon the butter-crab sauce over each plate, sprinkle with salt
and pepper to taste, garnish with parsley, and serve immediately.
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RAINBOW FRUIT SALAD WITH HONEY
~Shared by
Patricia, Charlevoix, MI
1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
Honey Orange Sauce:
1/3 cup unsweetened orange juice
2 tablespoons lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ground ginger
Dash of nutmeg
Prepare the fruit and place in large bowl. Combine all the ingredients
for the sauce and mix. Just before serving, pour honey orange sauce
over the fruit. Serves 12. 4 ounce cup.
Calories: 96 Total fat: 1 g Saturated fat: less than 1 g Cholesterol: 0
mg Sodium: 4 mg
Source: National Institutes of Health
LOW FAT TIRAMISU
CHEESECAKE
~Shared by Treva, NC
2 pk (8 ounces ea) fat-free cream cheese
1 pk (4 ounces) sugarfree instant vanilla pudding mix
2/3 cup dry milk powder
1 cup cold coffee
1 teaspoon Brandy extract
3/4 cup Cool-Whip Lite
1 (6 ounce) prepared chocolate pie crust
2 tablespoons unsweetened cocoa
In a large bowl, stir cream cheese with a spoon until soft. Add dry
pudding mix, dry milk powder and coffee. Mix well using a wire whisk.
Blend in brandy extract and 1/4 cup Cool Whip Lite. Spread mixture into
pie crust. Evenly drop remaining Cool Whip Lite by tablespoon to form 8
mounds. Sprinkle chocolate chips over top. Refrigerate for at least 1
hour. Cut into 8 servings.
Yield: 8 Servings
STRAWBERRY CREAM
~Shared by
Patricia, Charlevoix, MI
3 tablespoons cold water
1 envelope unflavored gelatin
4 cups hulled strawberries
1/2 cup sugar
1 teaspoon vanilla extract
3/4 cup reduced-fat sour cream
1 cup hulled strawberries, cut into 1/4-inch dice
2 teaspoons sugar
To prepare cream: Stir together water and gelatin in a small heatproof
cup or bowl. Microwave, uncovered, on High until the gelatin has
completely dissolved but the liquid is not boiling, 20 to 30 seconds.
(Alternatively, bring 1/2 inch water to a gentle simmer in a small
skillet. Set the bowl with the gelatin mixture in the simmering water
until the gelatin has dissolved completely.) Stir the mixture until
smooth.
Place strawberries, sugar and vanilla in a food processor and puree.
Add sour cream; pulse to combine. With the motor running, slowly add
the dissolved gelatin. Pour the cream into four 8-ounce bowls or
wineglasses. Cover and refrigerate until set, about 3 hours.
To prepare topping & serve: Toss diced strawberries and sugar in a
small bowl; let stand until slightly juicy, about 2 minutes. Divide
among the creams. Serves 4
Per serving: Calories 232; Carbohydrates 43g; Fat 6g; Saturated Fat 3g;
MonounsaturatedFat 2g; Protein 4g; Cholesterol 18mg; DietaryFiber 4g;
Potassium 336mg;
CINNAMON-RAISIN
FRENCH TOAST
~Shared by Treva, NC
Makes 6 slices
This cholesterol-free French toast is a delicious way to start the day
and adds beneficial soy and whole wheat to your diet.
1 cup fortified plain or vanilla soy- or rice milk
1/4 cup whole-wheat flour
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
6 slices cinnamon-raisin bread
vegetable oil spray
Combine non-dairy milk, flour, maple syrup, vanilla, and cinnamon in a
blender. Blend until smooth, then pour into a flat dish. Soak bread
slices in batter until soft but not soggy. The amount of time this
takes will vary depending on the bread used. Cook in a vegetable oil
sprayed non-stick skillet until first side is golden brown, about 3
minutes. Turn carefully with a spatula and cook second side until
brown, about 3 minutes.
Per slice: Calories: 122; Fat: 1.9 g; Saturated Fat: 0.4 g; Calories
from Fat: 14.2%; Cholesterol: 0 mg; Protein: 4.2 g;
Carbohydrates: 22.6 g; Sugar: 7.7 g; Fiber: 2.3 g; Sodium: 125 mg;
Calcium: 74 mg; Iron: 1.5 mg; Vitamin C: 0.2 mg; Beta Carotene: 1 mcg;
Vitamin E: 0.7 mg
1-2-3 PEACH COBBLER
~Shared by
Patricia, Charlevoix, MI
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons cornstarch
1 cup peach nectar
1/4 cup pineapple juice or peach juice (if desired, use juice reserved
from canned peaches)
2 cans (16 ounce) peaches, packed in juice, drained, (or 13/4 lb fresh)
sliced
1 tablespoon tub margarine
1 cup dry pancake mix
2/3 cup all-purpose flour
1/2 cup sugar
2/3 cup evaporated skim milk
Nonstick cooking spray
1/2 teaspoon nutmeg
1 tablespoon brown sugar
Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or
peach juice in saucepan over medium heat. Stir constantly until mixture
thickens and bubbles. Add sliced peaches to mixture. Reduce heat and
simmer for 5–10 minutes.
In another saucepan, melt margarine and set aside. Lightly spray 8"
square glass dish with cooking spray. Pour hot peach mixture into dish.
In another bowl, combine pancake mix, flour, sugar, and melted
margarine. Stir in milk. Quickly spoon this over peach mixture.
Combine nutmeg and brown sugar. Sprinkle on top of batter. Bake at 400
degs for 15–20 minutes or until golden brown. Cool and cut into 8
pieces.
Makes 8 servings.
Each serving provides: Calories: 271, total fat: 4 g, cholesterol: less
than 1 mg, sodium: 263 mg, total fiber: 2 g, protein: 4 g,
carbohydrates: 54 g, potassium: 284 mg
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HERBED SPICY SHRIMP
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can diced tomatoes, drained
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 pound peeled and deveined large shrimp (order ahead and have
it deveined for you)
- 1 tablespoon minced parsley
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Add the
onion and garlic and saute for 4 minutes. Add the tomatoes, oregano,
basil, thyme, crushed red pepper flakes, salt, and pepper and bring to
a boil. Lower the heat and simmer for 5 minutes.
Add the shrimp, cover, and cook over medium heat for 2-3 minutes until
the shrimp is cooked through. Top with minced parsley.
Nutritional Information Per Serving (4 ounces): Calories: 143, Fat: 5
g, Cholesterol: 161 mg, Sodium: 310 mg, Carbohydrate: 7 g, Dietary
Fiber: 2 g, Sugars: 5 g, Protein: 19 g Diabetic Exchanges: 1 Vegetable,
2 Very Lean Meat, 1 Fat
Source: Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402208/atozreci-20
SPINACH-STUFFED
CHICKEN BREASTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 10-ounce package frozen chopped spinach, defrosted and
drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Combine spinach, cheeses, and seasonings.
Lift up skin of each chicken breast and divide mixture evenly among
them. Be careful not to tear skins. Smooth skin over stuffing; tuck
skin edges underneath to form a neat package.
Brush chicken with melted margarine. Place in 2-quart baking dish. Bake
uncovered for 45-50 minutes. Remove skin before serving.
Nutritional Information Per Serving (1/2 breast): Calories: 211, Fat: 6
g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 36 g Diabetic Exchanges: 5 Very Lean
Meat, 1/2 Fat
Source: Magic Menus for People with Diabetes by American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
GREEN BEANS WITH
ALMONDS
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1 pound frozen French-cut green beans
- 1 tablespoon margarine or butter
- 3 tablespoons sliced almonds
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
DIRECTIONS
Cook the green beans according to package directions just until tender.
Drain off the excess liquid.
Place the margarine or butter in a large nonstick skillet and melt over
medium heat. Add the almonds and saute for about 1 minute, or just
until they begin to turn color (be careful not to burn them). Add the
green beans, dill, and salt to the almonds and toss to mix. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
68, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3.9 g, Saturated Fat:
0.7 g, Fiber: 2.9 g, Protein: 2.5 g, Sodium: 138 mg, Calcium: 46 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
CHICKEN IN BALSAMIC
VINEGAR AND MUSTARD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive oil
- 4 (4 ounce) boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup balsamic vinegar
- 1-1/2 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup toasted pine nuts
DIRECTIONS
Heat the olive oil in a large nonstick pan over medium-high heat.
Sprinkle the chicken with salt and pepper and saute the chicken breasts
on both sides, for a total of 10 minutes. Remove the chicken from the
skillet.
Combine the vinegar and mustard and add them to the skillet, scraping
up any browned bits. Boil and reduce by a third.
Pour the balsamic glaze over the chicken and top with toasted pine
nuts.
Nutritional Information Per Serving (4 ounces): Calories: 231, Fat: 10
g, Cholesterol: 69 mg, Sodium: 195 mg, Carbohydrate: 8 g, Dietary
Fiber: 1 g, Sugars: 5 g, Protein: 28 g Diabetic Exchanges: 1/2
Carbohydrate, 4 Very Lean Meat, 1-1/2 Fat
Source: Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402208/atozreci-20
Click
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OMELET WITH A BIT OF THE BUBBLY
~Shared by
Patricia, Charlevoix, MI
2 cups fresh strawberries
1 banana
1 ½ tablespoons sugar
¼ teaspoon grated lemon peel
1 tablespoon fresh lemon juice
4 eggs
¼ teaspoon salt
½ teaspoon fresh ground pepper
¼ cup water
2 tablespoons butter
Wash all of the strawberries, and hull one and a half cups. Slice the
hulled strawberries and set aside. Slice the banana, and set aside.
Keep the remaining strawberries for garnish.
Mix the sugar, lemon peel and juice in a medium bowl, and add the
strawberries. Stir until the sugar has dissolved. Add the sliced
bananas, and set aside. In a separate bowl, mix the eggs with the salt,
pepper and water. Heat two small skillets, and add one tablespoon of
butter to each pan. Turn the heat to medium high. As soon as the butter
begins to sizzle, pour half the egg mixture into each pan. Cook over
medium-high heat. As soon as the edges set, work your spatula beneath
the omelet, and allow excess egg mixture to slide beneath it. When the
top is still slightly creamy and uncooked, spoon half the strawberry
and banana mixture onto one side of each omelet and carefully fold the
omelet over onto itself to create a half moon in the pan. Remove from
heat, and place onto two plates.
Garnish with the remaining whole strawberries sliced into a fan shape.
Serve with two slices of bacon or two sausage links, a wedge of
honeydew and a few slices of star fruit for good measure. Add some
slices of cinnamon toast and serve with mimosas, which blend orange
juice and champagne.
WALNUT TAPIOCA
PUDDING
~Shared by
Patricia, Charlevoix, MI
1 cup milk
1 large egg, well beaten
1 tablespoon plus 1 teaspoon quick-cooking tapioca
1/8 teaspoon salt
1/4 cup plus
1 tablespoon pure maple syrup, divided
1/2 teaspoon vanilla extract
2 tablespoons chopped walnuts
Pinch of ground cinnamon
Pinch of ground nutmeg
Combine milk, egg, tapioca and salt in a medium saucepan. Let stand for
5 minutes.
Place the saucepan over medium-low heat and cook, stirring constantly,
until the mixture comes to a boil, 6 to 18 minutes (depending on your
stove). Remove from the heat; stir in 1/4 cup syrup and vanilla.
Divide the pudding between 2 ramekins or custard cups. Let cool for at
least 30 minutes or refrigerate until chilled.
Meanwhile, line a small plate with parchment or wax paper. Coat the
paper with cooking spray. Combine walnuts, the remaining 1 tablespoon
syrup, cinnamon and nutmeg in a small saucepan or skillet. Heat over
medium-low heat, stirring, until most of the syrup has evaporated, 1 to
4 minutes. Spread the nuts out onto the prepared paper and place in the
freezer until cool, about 10 minutes.
Crumble the chilled walnut topping into pieces. Serve the pudding
topped with the maple walnuts.
BANANAS WITH CARAMEL
SAUCE
~Shared by
Patricia, Charlevoix, MI
2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup vanilla ice cream, or frozen yogurt
Cut bananas in half lengthwise. Melt butter in a nonstick skillet over
medium-high heat. Add brown sugar and lay the banana slices on top, cut
side up. Cook undisturbed for 20 seconds, then add rum (or orange
juice) and cinnamon. Cook for 10 seconds, then turn bananas carefully
and cook for 45 to 60 seconds more, basting with the pan sauce. Divide
the bananas between 2 dessert plates, drizzling the sauce on top. Serve
immediately, with a scoop of ice cream (or frozen yogurt).
Note: The bananas have to get in and out of the pan in 1 1/2 minutes,
no longer, so they stay firm in the center.
Per serving: Calories 372; Carbohydrates 61g; Fat 7g; SaturatedFat 4g;
MonounsaturatedFat 1g; Protein 5g; Cholesterol 28mg; DietaryFiber 3g;
Potassium 521mg; Sodium 58mg
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STRAWBERRY SHORTCAKE
This is a Paula Deen recipe. Hey,
y'all! It is made easy by using a
store-bought angel food cake.
Prep Time: 5 min
Inactive Prep Time: 10 min
Cook Time: 5 min
Level: Easy
Serves: 10 to 12 servings
Ingredients
1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they
can be cut into quarters) Whole fresh strawberries and mint leaves, for
garnish
Directions
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a
bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add
water. Cook stirring over medium heat until thick. Remove from heat and
allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze,
followed by a layer of custard mixture. Repeat layering in this order
for remaining cake, glaze and custard. Top cake with 3 whole fresh
strawberries and fresh mint leaves.
Source: Food Network
BRIE AND ASPARAGUS
SCRAMBLE
The Brie really makes the eggs creamy and smooth, and adds a fantastic
flavor that pairs nicely with the asparagus. A wonderful celebration of
spring! The fact that it's easy to make is an added bonus.
Ingredients:
8 large eggs
1/2 pound Asparagus
1 tablespoon Unsalted butter
6 ounces Brie; cut into 1-inch pieces
1 tablespoon Fresh tarragon; minced
Preparation
1. In a medium bowl whisk eggs until light and frothy.
2. Remove the tough bottom ends of the asparagus and discard. Cut the
remaining asparagus on the diagonal into 1-inch pieces. Cook asparagus
in a small pot of boiling water until it is just tender and turns
bright green. Remove from water and rinse under cold water to stop the
cooking process.
3. In a large, nonstick saute pan over medium heat, melt butter. Add
eggs and asparagus. Once eggs are beginning to cook on the edges of the
pan but still wet in the center, add Brie.
4. Using a rubber spatula, pull the eggs that are cooked on the edges
of the pan to the center of the pan every few minutes, until eggs reach
desired consistency. Heap the scramble onto plates, and sprinkle with
tarragon.
Source: Big Oven
http://www.bigoven.com/recipe/162747/brie-and-asparagus-scramble
STUFFED SHRIMP EN
BROCHETTE LIKE JOE'S
CRAB SHACK®
Serves: 4
Prep. Time: 0:45
20 jumbo raw shrimp - peeled, deveined
1/2 cup Seafood Stuffing like Joe's Crab Shack's® (recipe below)
10 jalapeno slices - halved
2 slices Monterey jack cheese - cut into 20 equal-size pieces
1 Lb. raw thin-sliced bacon
Slice shrimp down the middle of the opposite side you deveined. Lay
shrimp cut side up and press 1 tsp. prepared stuffing into each shrimp
cut. Place a jalapeno slice half over the stuffing on each shrimp.
Place a piece of cheese over the jalapeno on each shrimp. Wrap each
stuffed shrimp in a strip of bacon. Thread 5 shrimp on a bamboo skewer;
repeat with remaining shrimp. Deep-fry shrimp in 400 degree oil until
bacon is browned OR grill shrimp over a medium-high flame, turning
once, until bacon is browned OR broil shrimp, turning once, until bacon
is browned.
Seafood Stuffing
like Joe's Crab
Shack's®
Serves: 8
Prep. Time: 0:25
1/4 cup margarine
1/2 bunch celery - trimmed, diced
3 lrg. onions - diced
1 1/2 Tbls. minced garlic
1/2 lb. pollock fillets
1/2 lb. salad shrimp - chopped
1 oz. shrimp base - see Notes, below
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
2 cups unseasoned croutons
1/4 cup seasoned bread crumbs
1/2 lb. crab claw meat
Sauté celery, onion, and garlic in margarine for until translucent. Add
pollock and cook for 5-7 minutes. Add shrimp and cook for 2 minutes.
Drain most (but not all) of liquid from pan. Stir in shrimp base and
peppers. Fold in croutons and breadcrumbs. Fold in crab meat.
Notes: Shrimp base is a thick, paste-like bouillon that can be found in
the supermarket next to the bouillon and granules. If you can't find
it, use chicken soup base OR 2 tsp. chicken bouillon granules.
Variations
Crab Balls: Roll stuffing into 1" balls, roll in flour, and deep-fry
until brown.
Crab Stuffed Shrimp: Peel and devein uncooked shrimp, slice down middle
the opposite site you deveined, lay shrimp cut side up in a small
oven-proof dish, press 1 Tbls. stuffing into each shrimp cut, brush
with melted butter, and bake in a 375 degree oven for 15-20 minutes or
until browned.
SEAFOOD STUFFED
MUSHROOMS LIKE JOE'S
CRAB SHACK®
Serves: 8
Prep. Time: 0:25
16 lrg. mushroom caps
1 1/4 cups Seafood Stuffing like Joe's Crab Shack's® (recipe above)
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
garlic toast - for dipping
Place mushroom caps (stem side up) in an oven-proof baking dish. Spoon
1 Tbls. hot stuffing into each cap. Pour Alfredo sauce over stuffed
mushrooms. Sprinkle Parmesan cheese over top. Broil for 8-10 minutes,
or until top is browned. Serve with garlic toast for dipping.
Source: Robbie's Recipe Collection
http://recipes.robbiehaf.com/IJ/387.htm
CHEESY CHICKEN
ENCHILADAS
Trade the traditional enchilada sauce for a creamy, cheesy topping on
this Mexican chicken recipe. Your family will never know they're
enjoying a lightened meal.
Yield: 8 servings (serving size: 1 enchilada)
Ingredients
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of
chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken
mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla
at a time, brush oil over both sides of tortilla. Add tortilla to pan;
cook 5 seconds on each side or until toasted and soft. Remove from pan;
arrange 1/2 cup chicken mixture down center of tortilla. Roll
jelly-roll style; place filled tortilla, seam side down, in a 13 x
9–inch baking dish coated with cooking spray. Repeat procedure with
remaining 7 tortillas, remaining oil, and remaining chicken mixture.
Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and
bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar
cheese and green onions; bake an additional 5 minutes or until cheese
melts.
Nutritional Information
Amount per serving Calories: 454 Fat: 20.3g Saturated fat: 10.4g
Monounsaturated fat: 6.7g Polyunsaturated fat: 1.5g Protein: 30.8g
Carbohydrate: 36.6g Fiber: 2.2g Cholesterol: 73mg Iron: 2.3mg Sodium:
757mg Calcium: 347mg
Source: Cooking Light, May 2009
FETTUCCINE ALFREDO
LIKE OLIVE GARDEN®
Prep. Time: 0:35
Serves: 4-6
1/2 cup real butter
1 pint (2 cups/16 fl. oz.) heavy whipping cream
1 tsp. garlic powder
salt and pepper - to taste
1 dash cayenne pepper
2/3 cup fresh grated Parmesan OR Romano cheese
1 lb. box fettuccine noodles - prepared as directed
chopped fresh parsley - for garnish, optional
In a 2-quart saucepan over medium-low heat, melt butter; add cream,
garlic powder, and salt and peppers; simmer for 20-30 minutes, stirring
constantly, until thick. Remove sauce from heat and stir in cheese. Do
not heat sauce after cheese has been added. Serve sauce over hot
fettuccine noodles and sprinkle with parsley, if desired.
Notes: Though you can’t rush this sauce, if it seems to be taking too
long to thicken, stir in up to 1/4 cup cream cheese. Make sure your
Parmesan or Romano is grated and not shredded; it won't melt properly
if shredded. Do not use Kraft® Grated Parmesan in the canister; your
Alfredo won't taste right. Either grate your own or buy the stuff from
the deli.
Source: Robbie's Recipe Collection
http://recipes.robbiehaf.com/O/82.htm
OLIVE GARDEN®
CHOCOLATE RICOTTA PIE
Prep Time:
Cook Time: 2 hours
Serving Size: 8
Ingredients
Crust:
1 1/4 cup graham cracker crumbs
1/2 cup melted butter
2 Tbsp granulated sugar
Filling:
1 lb ricotta cheese
3/4 cup confectioner’s sugar
1 tsp almond extract
1 cup toasted almonds
1/2 cup semisweet chocolate chips
1 1/4 cup heavy cream
Procedures
PRE-HEAT oven to 375F.
1. MIX graham cracker crumbs, butter and sugar together in a bowl.
Shape inside 9” pie plate. If crust is too crumbly, add a small amount
of butter so crumbs will hold together. Bake at 375 for 8-9 minutes,
until lightly browned. Allow to cool.
2. COMBINE ricotta, confectioner’s sugar, and almond extract in a bowl
and set aside.
3. COMBINE almonds and chocolate. Chop together in a food processor; do
not chop too fine.
4. FOLD together cheese mix and chopped almond & chocolate and
chill.
5. WHIP heavy cream until stiff. Fold into ricotta and chocolate mix
half at a time.
6. SPOON into chilled crust and let sit overnight before serving. Serve
with chocolate sauce, if desired.
OLIVE GARDEN®
ITALIAN SAUSAGE STUFFED
PORTOBELLO MUSHROOMS WITH HERB PARMESAN CREAM SAUCE
Prep Time: 15 minutes
Cook Time: 40 minutes
Serving Size: 4
Ingredients
STUFFING
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
SAUCE
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Procedures
Preheat oven to 350ºF.
MUSHROOMS
1. CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a
sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
2. REMOVE from oven until ready to stuff, in step 4 below.
STUFFING
1. BROWN sausage in a nonstick skillet, crumbling sausage into small
pieces. Once browned, drain fat and transfer to a paper towel to cool.
2. BEAT eggs with milk in a medium bowl, then mix in parsley, basil,
garlic, croutons, and Parmesan cheese.
3. ADD cooled sausage and mix well -- mixture should be wet but firm
and hold together easily.
4. TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF
oven for 15 - 20 minutes, or until golden brown and cooked throughout.
SAUCE
1. HEAT cream in sauce pan and lightly boil until half its original
volume, being careful not to scorch. Mix in Parmesan cheese, basil,
salt and pepper.
2. SPOON 2 ounces of sauce over top of each mushroom.
Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
OUTBACK STEAKHOUSE®
CREAMY POTATO SOUP
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 lb. Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
Garnish:
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces.
In medium size pot, barely cover with water, boil until cooked but
still firm. Add milk and cheese. Cook on low stirring constantly until
cheese melts.
Do not boil. Ladle into serving bowls and add toppings of sour cream,
bacon bits, shredded cheese, and green onion tops.
CAMPBELL'S CHEESY
CHICKEN CASSEROLE
Servings: 4
Prep: 15 mins
Total: 35 mins
Ingredients
Vegetable cooking spray
4 skinless, boneless chicken breast halves (about 1 pound),
cut into 1-inch pieces
1 cup sliced fresh mushroom (about 3 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
1 can (about 15 ounces) peas, drained
2 cups cooked instant white rice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom
Soup (Regular or 98% Fat Free)
2 cups shredded mozzarella cheese (about 8 ounces)
Directions
1. Heat the oven to 350 degrees F.
2. Spray a 10-inch skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the chicken and cook for 15 minutes
or until well browned and cooked through, stirring often.
3. Spray a 3-quart shallow baking dish with the cooking spray. Place
the chicken into the baking dish. Top with the mushrooms. Spoon the
celery soup over the mushrooms. Top with the peas and rice. Spoon the
mushroom soup over the rice. Sprinkle with the cheese.
4. Bake for 20 minutes or until the mixture is hot and bubbling.
Tip:
Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream
of Celery Soup.
Source: Campbell's Kitchen
http://www.campbellskitchen.com/
FLANK STEAK
BORDELAISE
Prep: 30 minutes
Marinate: 6 hours
Broil: 15 minutes
Ingredients
1 pound beef flank steak
1/3 cup red wine vinegar
1/4 cup chopped onion
2 tablespoons cooking oil
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon dry mustard
1/4 cup chopped green onions
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme, crushed
1 14-ounce can beef broth
1/4 cup dry red wine or 1 tablespoon red wine vinegar
2-1/2 cups coarsely shredded zucchini
1 cup coarsely shredded carrot
1 clove garlic, minced
1/3 cup walnuts, toasted and coarsely chopped
1 tablespoon butter or margarine
Salt and black pepper
Directions
1. Score both sides of steak in a diamond pattern by making shallow
diagonal cuts at 1-inch intervals. Place meat in a large resealable
plastic bag set in a shallow dish. For marinade, in a small bowl
combine the 1/3 cup wine vinegar, the onion, oil, Worcestershire sauce,
the 2 cloves garlic, and the dry mustard. Pour marinade over meat; seal
bag. Turn to coat meat. Marinate in the refrigerator for at least 6
hours or up to 24 hours, turning bag several times.
2. For sauce, in a medium saucepan cook green onion in 2 tablespoons
hot butter over medium heat until tender. Stir in the flour and thyme.
Stir in broth and wine. Bring to boiling, stirring occasionally; reduce
heat. Boil gently, uncovered, for 15 to 20 minutes or until reduced to
about 1 cup. Keep warm.
3. Drain meat, discarding marinade. Pat meat dry with paper towels.
Preheat broiler. Place steak on unheated rack of a broiler pan. Broil 3
to 4 inches from the heat for 15 to 18 minutes or until medium doneness
(160 degrees F), turning once. Slice steak thinly across the grain.
4. Meanwhile, combine zucchini, carrot, and the 1 clove garlic; place
in a steamer basket over boiling water. Steam about 4 minutes or just
until tender. Transfer to bowl. Stir in the 1 tablespoon butter and the
walnuts. Season to taste with salt and pepper.
5. To serve, spoon some of the sauce over meat; pass the remaining
sauce. Serve the zucchini and carrot mixture with the meat. If desired,
garnish with fresh herb sprigs.
6. Makes 4 servings
Nutrition Facts
Calories400, Total Fat (g)26, Saturated Fat (g)9, Monounsaturated Fat
(g)7, Polyunsaturated Fat (g)7, Cholesterol (mg)70, Sodium (mg)575,
Carbohydrate (g)11, Total Sugar (g)4, Fiber (g)3.
Source: Better Homes & Gardens magazine
BACON QUICHE
Light and fluffy, this scrumptious quiche is ideal for breakfast or
brunch but can also be served at dinnertime. Serve with a clump of
chilled grapes or other fresh fruit on the side. ~Colleen Belbey
Warwick, Rhode Island
6 Servings
Prep: 15 min. Bake: 40 min. + standing
Ingredients
1 sheet refrigerated pie pastry
1/4 cup sliced green onions
1 tablespoon butter
6 eggs
1-1/2 cups heavy whipping cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked and crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded Swiss cheese
Directions
Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In
a small skillet, saute green onions in butter until tender. In a large
bowl, whisk the eggs, cream and juice. Stir in the bacon, salt, pepper
and green onions. Pour into pastry; sprinkle with cheese. Bake at 350°
for 40-45 minutes or until a knife inserted near the center comes out
clean. Let stand for 10 minutes before cutting.
Yield: 6 servings.
Nutrition Facts: 1 piece equals 739 calories, 60 g fat (31 g saturated
fat), 359 mg cholesterol, 781 mg sodium, 22 g carbohydrate, trace
fiber, 27 g protein.
Source: Taste of Home
LEMON BARS
This is a favorite of mine. It comes from The Barefoot Contessa
Cookbook.
Prep Time: 10 min Inactive
Prep Time: 30 min
Cook Time: 55 min
Level: Intermediate
Serves: 20 squares or 40 triangles
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an
electric mixer fitted with the paddle attachment. Combine the flour and
salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball.
Flatten the dough with floured hands and press it into a 9 by 13 by
2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let
cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon
juice, and flour. Pour over the crust and bake for 30 to 35 minutes,
until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Source: The Barefoot Contessa Cookbook by Ina Garten
http://www.amazon.com/exec/obidos/ASIN/0609602195/atozreci-20
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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