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A
to Z
Recipes
May 15,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I was
fortunate to be able to take a couple of weeks off to stay in Galveston
and care for my mom. And I was also lucky enough to steal an hour or so
each day after work this week to gather recipes and
get this issue together for you. I hope you enjoy it and join me in
thanking your fellow a2z'ers who took the time and effort to share
recipes and other goodies with you. I'm pleased to help send several
hundred recipes to you every month. Knowing you appreciate it makes it
all worthwhile!
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.
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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"Five
frogs are sitting on a log. Four decide to jump off. How many are
left?
There are still five - because there's a difference between deciding
and doing."
~ Mark L Feldman
& Michael F
Spratt
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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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That Eggless, Milkless, Butterless
Cake!
~Shared by Mary H.,
Montreal, Canada
Long ago, when I was thinner,
We'd have a great dessert with dinner.
No time at all, it seemed to take,
That Eggless, Milkless, Butterless Cake.
With raisins, nuts, and lots of spice,
It made the whole house smell so nice,
Out of the window, down to the lake,
That Eggless, Milkless, Butterless Cake.
Through Depression days it made its name,
Then during war it rose to fame
As housewives 'round the world would bake
That Eggless, Milkless, Butterless Cake.
It still wins ribbons, and prizes galore;
Whoever tastes it asks for more.
Someday please serve it at my wake,
That Eggless, Milkless, Butterless Cake!
Source: June Tucanu, St. Catharines, ON, from the Good Tmes Magazine
Note
from Maggie: See this
recipe in the Publisher's Choice recipes!
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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3 IDEAS FOR HARD
COOKED EGGS
BREAKFAST BURRITO---Place
1
whole wheat tortilla on plate, top with 2 tbs grated Monterey Jack
cheese and 1 egg, sliced. Microwave on high 45 seconds or until cheese
has melted. Add 2 tbs chunky salsa and 1/4 cup shredded lettuce. Fold
tortilla up to enclose filling, then SERVE...Makes 1 serving.
CURRIED EGG SALAD---In
bowl,
combine 6 eggs, chopped, 1/4 cup light mayonnaise, 4 oz seedless
cucumber, finely chopped, 1 tbs apricot preserves, 1/2 tsp curry
powder, 1/4 tsp salt, and 1/4 tsp pepper, stirring until mixed...Makes
2 1/2 cups.
GREEN EGGS & HAM---Slice
8
eggs lengthwise. Transfer yolks to bowl, arrange whites on platter.
Mash yolks until smooth. Stir in 1/4 cup light mayonnaise, 1 oz finely
chopped ham, 2 tbs capers, drained, finely chopped, 2 tbs parsley,
finely chopped, 1 tbs water and 1/4 tsp pepper until mixed, spoon into
egg whites, then SERVE...Makes 16 servings.
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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TWENTY-NINE LINES TO
MAKE YOU SMILE
~Shared by Doe,
Oliver, B.C., Canada
1. My husband and I divorced over religious differences. He thought he
was God and I didn't.
2. I don't suffer from insanity; I enjoy every minute of it.
3. Some people are alive only because it's illegal to kill them.
4. I used to have a handle on life, but it broke.
5. Don't take life too seriously; no one gets out alive.
6. You're just jealous because the voices only talk to me
7. Beauty is in the eye of the beer holder.
8. Earth is the insane asylum for the universe.
9. I'm not a complete idiot -- Some parts are just missing.
10. Out of my mind. Back in five minutes.
11. NyQuil, the stuffy, sneezy, why-the-heck-is-the-room-spinning
medicine.
12. God must love stupid people; He made so many.
13. The gene pool could use a little chlorine.
14. Consciousness: That annoying time between naps.
15. Ever stop to think, and forget to start again?
16. Being 'over the hill' is much better than being under it!
17. Wrinkled Was Not One of the Things I Wanted to Be When I Grew up.
18. Procrastinate Now!
19. I Have a Degree in Liberal Arts; Do You Want Fries With That?
20. A hangover is the wrath of grapes.
21. A journey of a thousand miles begins with a cash advance.
22. Stupidity is not a handicap. Park elsewhere!
23. They call it PMS because Mad Cow Disease was already taken.
24. He who dies with the most toys is nonetheless DEAD.
25. A picture is worth a thousand words, but it uses up three thousand
times the memory.
26. Ham and eggs... A day's work for a chicken, a lifetime commitment
for a pig.
27. The trouble with life is there's no background music.
28. The original point and click interface was a Smith & Wesson.
29. I smile because I don't know what is going on.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send
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QUICK AND LIGHT
SPRING DINNER
~Shared by Jim D.,
WA
Nothing is simpler than a pork tenderloin, roasted to perfection and
dressed up with a flavorful glaze. And nothing says spring more than
fresh artichokes.
Roast Pork
Tenderloin with
Apricot-Orange Glaze
Steamed Artichokes
with Light Balsamic
Vinaigrette
Light Peanut Butter
Cookies
Roast Pork
Tenderloin with
Apricot-Orange Glaze
Serves 4.
If the glaze begins to dry up or burn in the oven, stir about 1/4 cup
warm water into the baking dish. Pork tenderloins are often sold two to
a package. Unlike pork chops or pork loin roasts, pork tenderloins do
not need to be brined to enhance their flavor and texture.
Ingredients
Pork Tenderloin
2 pork tenderloins(12-ounces each), silver skin removed
1 tablespoon vegetable oil Apricot-Orange Glaze
1/2 cup apricot preserves
1/4 cup fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 ounce dried apricots, quartered
Instructions
1. Adjust an oven rack to the lower-middle position and heat the oven
to 450 degrees.
2. Pat the tenderloins dry with paper towels, then season with salt and
pepper. Heat the oil in a 12-inch skillet over medium-high heat until
just smoking. Brown the tenderloins on all sides, reducing the heat if
the fat begins to smoke, about 10 minutes. Transfer the tenderloins to
a 13 by 9-inch baking dish.
3. Pour off the fat left in the skillet. Add all the glaze ingredients
to the skillet, stirring and scraping up any browned bits, and simmer
until slightly thickened and fragrant, about 3 minutes.
4. Brush the glaze over the tenderloins and roast until the thickest
part registers 135 degrees on an instant-read thermometer, 10 to 15
minutes, flipping the tenderloins over halfway through the roasting
time.
5. Transfer the tenderloins to a carving board, cover with foil, and
let rest until the pork reaches an internal temperature of 145 to 150
degrees, 5 to 10 minutes, before slicing into 1/4-inch-thick pieces.
PER SERVING: Cal 350; Fat 9 g; Sat fat 2.5 g; Chol 110 mg; Carb 32 g;
Protein 37 g; Fiber 1 g; Sodium 400 mg
Steamed Artichokes
with Light Balsamic
Vinaigrette
Serves 4.
A steaming apparatus, such as a collapsible basket or bamboo rack is
helpful but not necessary for whole artichokes. Simply make use of the
artichoke's tips and trimmings as a rack. Serve warm or at room
temperature or with the vinaigrette. The steamed artichokes can be
covered and refrigerated overnight; bring to room temperature before
serving.
Ingredients
4 large artichokes or 12 baby artichokes, rinsed and trimmed
1/2 teaspoon table salt For Vinaigrette
6 tablespoons water
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons minced shallot
2 teaspoons Dijon mustard
3/4 - 1 medium garlic clove, minced or pressed through a garlic press
(about 1 teaspoon)
1 teaspoon minced fresh oregano leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Instructions
1. Place steaming apparatus (optional) in large nonreactive pot with
tight-fitting lid; bring 1 inch of water to boil.
2. Prepare artichokes for steaming, (see illustrations using link
below): Using a chef's knife, cut off the stem. Next cut off the top
quarter of the artichoke. Place artichokes, stem end up, in steaming
apparatus or in water. Sprinkle with salt; cover and steam over
medium-high heat until tender, about 40 minutes for large artichokes,
about 25 for baby artichokes; outer leaves should pull away easily and
the stem end should be thoroughly tender.
3. Gently remove artichokes with tongs. Serve immediately or cool, stem
end up, to room temperature. (Can be covered and refrigerated
overnight; bring to room temperature before serving.)
4. For Vinaigrette: Shake all of the ingredients together in a jar with
a tight-fitting lid. The dressing can be refrigerated for up to 7 days;
bring to room temperature, then shake vigorously to recombine before
using.
PER ARTICHOKE:
Cal 90; Fat 0 g; Sat fat 0 g; Chol 0 mg; Carb 20 g; Protein 7 g; Fiber
10 g; Sodium 550 mg
PER 1 TABLESPOON OF VINAIGRETTE: Cal 35; Fat 3.5 g; Sat fat 0 g; Chol 0
mg; Carb 0; Protein 0 g; Fiber 0 g; Sodium 90 mg
Preparing Artichokes for Steaming
1. Using a chef's knife, cut off the stem.
2. Next cut off the top quarter of the artichoke.
Light Peanut Butter
Cookies
Makes 24 cookies.
For the best flavor use dry-roasted salted peanuts. If you are
concerned about the amount of sodium, you can substitute reduced-salt
or unsalted peanuts. In order for the cookies to spread and brown
properly it is important to bake them one tray at a time.
Ingredients
1 1/4 cups unbleached all-purpose flour(6 1/4 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
4 tablespoons unsalted butter, melted and cooled
1 large egg
2 teaspoons vanilla extract
1 cup packed dark brown sugar (7 ounces)
2 tablespoons chunky peanut butter
1/4 cup salted dry-roasted peanuts, chopped coarse
Instructions
1. Adjust an oven rack to the middle position and heat the oven to 350
degrees. Line 2 baking sheets with parchment paper.
2. Whisk the flour, baking soda, and salt together in a medium bowl;
set aside. In a large bowl, whisk the butter, egg, and vanilla
together. Stir in the brown sugar and peanut butter until smooth,
smearing any remaining clumps against the side of the bowl with a
rubber spatula. Stir in the flour mixture and peanuts until thoroughly
combined.
3. Working with a level tablespoon of dough each time, roll the dough
into 1-inch balls. (If the dough is too soft to roll, refrigerate it
until firm.) Place the balls on the prepared baking sheets, spacing
them about 2 1/2 inches apart (you will fit 12 cookies on each baking
sheet).
4. Bake the cookies, one tray at a time, until the edges are light
golden and the centers are just set, 11 to 13 minutes, rotating the
tray halfway through baking (do not overbake). Let the cookies cool on
the baking sheets for 5 minutes, then serve warm, or transfer to a wire
rack and let cool completely. Bake the second tray while the first tray
cools.
PER COOKIE: Cal 90; Fat 3.5 g; Sat fat 1.5 g; Chol 15 mg; Carb 14 g;
Protein 2 g; Fiber 0 g; Sodium 45 mg
Source: Published September 15, 2006, Cook's Illustrated
http://www.cooksillustrated.com/recipes/menu_detail.asp?docid=2051&Extcode=L1DN5AA00
WARM AND CREAMY
BACON DIP
~Shared by Barb C.,
Chula Vista, CA
2 cups sour cream
2 cups shredded cheddar cheese
1 cup chopped green onions
3 oz bacon bits
8 oz softened cream cheese
BRING cream cheese to room temp. Heat oven to 400 degrees. In a bowl,
combine all ingredients. Place in 1 quart baking dish. Cover. Heat 30
min. or until hot. Serve with sliced French bread, crackers and/or
chips.
MAKES 3 CUPS OF DIP AND SERVES 12.
SERVING OPTION---Dip may also be placed in hollowed round sour dough
loaf, wrapped in foil and heated in 400 degree oven for 30 min.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
IRISH SODA BREAD
~Shared by Lynda
N., Iberia, MO
This is the best recipe I ever tasted for Irish Soda Bread. I
begged the recipe from a friend of mine and don't know where he got
it. He made it with craisins but the recipe calls for raisins and
since I love raisins that's how I made mine. Incidentally while
the recipe name is Irish Soda Bread the recipe does not call for soda,
so I didn't overlook an ingredient.
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
1-1/2 cups buttermilk
1/2 cup raisins (I love raisins so I used more)
2 eggs
1 tablespoon caraway seeds, optional
Preheat oven to 350F.
Combine flour, baking powder, salt and sugar. Whisk to
blend. Beat eggs with buttermilk, add to the flour mixture.
Stir in the raisins. Pour dough onto lightly floured board.
Shape into a round loaf, add flour if necessary. Place in a
lightly greased springform pan. (I used a pie pan.)
Sprinkle top with caraway seeds if desired.
Bake at 350F for 1 hour or until the bottom of the loaf sounds hollow
when tapped.
I don't want to talk about how much I ate with butter just after I took
it out of the oven.
MIGAS WITH FRESH
TORTILLAS
~Shared by Vicki,
Sarasota, FL
Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn
tortilla, and a host of savory ingredients, from black beans, chorizo
and cheese to salsa, avocado and Chiles. A dish that many professed
egg-haters relish, it probably can thank its existence to thrifty cooks
looking to use left-over tortillas, since tortillas are an integral
part of the dish. The word, migas, in fact, is derived from the Spanish
word for crumbs. This recipe appeared in a larger breakfast article
about migas.
4 large eggs
1 tablespoon water
1 tablespoon salsa (your favorite, but it should be chunky)
1 tablespoon butter
1 tablespoon olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 cup finely chopped white onion
2 tablespoons chopped green Chiles
1 medium tomato, seeds and pulp removed, chopped
1/2 cup chopped avocado, sprinkled with a little lemon juice
2 teaspoons minced fresh cilantro
2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of
both
Crema or sour cream
In a small bowl, lightly beat together the eggs, water and salsa, and
set aside.
Warm the butter and olive oil in a heavy skillet. Add the tortilla
pieces and sauté until softened. Add the chopped onion and sauté until
it is transparent. Stir in the chopped green Chiles.
Pour the egg mixture into the skillet, and "scramble" until eggs are
done. Remove the skillet from heat, and sprinkle the chopped tomato,
avocado, cilantro and cheese into the eggs, again stirring well.
Serve at once with warm flour tortillas. Garnish with additional salsa
and crema or sour cream.
Note: This recipe makes two servings, but it can easily be doubled or
tripled or more for a larger crowd. Migas are a terrific brunch dish.
Chop the onion, green Chiles, tomato, avocado and cilantro before you
start the migas so they'll be ready when you need them.
In addition to the ingredients called for in this recipe, some
additional possibilities for enhancing your migas are: Crisply cooked
and crumbled bacon Chopped ham Crumbled chorizo (browned before you add
the eggs) Cooked, shredded chicken or turkey Grated or diced potato
(sautéed until tender before adding the eggs) Poblano Chiles Green bell
pepper Green onion Cayenne pepper (a dash or so) Minced garlic
Source: Texas Cooking Online, Inc
http://www.texascooking.com/recipes//migaswfreshtort.htm
ALMOND ROCA CRACKERS
~Shared by Shirley,
WA
Preheat oven to 350°
Baking time 5-8 min.
Grease jelly roll pan big enough to hold a layer of 40 soda crackers or
graham. Even Town House works. Ritz might.
On top of stove in a Teflon fry pan, cook:
1 c. brown sugar
1 c. hard margarine or butter
until all the sugar and oil incorporates. Stir lots.
Pour on the crackers in cookie pan to cover them all. Bake in oven 5-8
min. Remove from oven and cover with 1 c. chocolate chips and 3/4 c.
chopped nuts. Smmmmmmooth with back of spoon. COOL! completely and
break into 40 equal pieces.
Note: I use non stick foil to line my pan so I can make 2 pans,
one cooling and one baking.
FRENCH SPRING PEA
SOUP
~Shared by Dorine
H., Newark, DE
This refreshing soup makes an excellent first course for a spring
dinner or Sunday brunch.
2 T./30ml unsalted butter
1 new spring onion, with its top, minced
Heart of 1 head romaine, finely shredded
1 quart/1 litre low sodium chicken broth, preferably homemade
2 lbs./900g green peas, shelled (resulting in about half that amount
when shelled)
1 good-sized sprig fresh tarragon, shredded
Generous handful (about 1/2 cup/120ml) mint leaves, finely shredded
Salt and freshly ground back pepper to taste
1 cup/250ml heavy whipping (double) cream
Melt the butter in a heavy-bottomed pot and sauté the onion and romaine
until very tender; do not allow to brown. Add chicken broth and peas;
simmer 20 minutes. Stir in tarragon and most of the mint (reserve some
mint for garnish). Insert a stick blender and puree the mixture to
desired degree of smoothness. Taste and season; reheat if
necessary. Remove from heat and stir in cream. Transfer to a soup
tureen and sprinkle with reserved shredded mint leaves. Serve hot.
Serves 4-6.
Source: © Dorine Houston
BAKED PINEAPPLE
CASSEROLE
~Shared by Lou, FL
Made this for Easter and it was a hit. This is very good cold, but goes
well with your meat when hot. It has been suggested that adding a 1/2
cup of walnuts to this and then topping individual serving with whip
cream would be a fabulous dessert. Also suggested that you return it to
the fridge so you don't make a pig of yourself.
1 (20-ounce) can pineapple chunks in juice
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1 stack Ritz (butter-flavored) crackers, crushed
Directions:
Combine sugar and flour,set aside. Melt butter and grease the inside of
an 8 by 8 casserole dish with about 3 Tbs of the butter. Pour pineapple
with the juice into casserole. Sprinkle evenly with the flour sugar
mixture, then with the cheese. Mix crushed crackers with the melted
butter and sprinkle over pineapple mixture. Bake for 30 minutes at
350°F (175°F) or until browned.
Serves 6
CINNAMON SUGAR
CRINKLES
~Shared by Mary H.,
Montreal, Canada
1/2 cup unsalted butter, softened (or use salted butter but omit the
salt in the recipe)
1/2 cup packed brown sugar
1 egg
1/4 cup fancy molasses
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup coarse sugar (white sugar works fine if you have no coarse
sugar)
In large bowl, beat butter with brown sugar until fluffy; beat in egg,
molasses and vanilla. Whisk together flour, baking soda, cinnamon
and salt (if using); stir into butter mixture. Refrigerate dough
for 20 minutes.
Place sugar in a small bowl. Roll dough by 1 tablespoon per
cookie into balls. Roll in sugar. Place, 1 1/2 inches
apart, on parchment paper-lined (or foil-lined) cookie sheets.
Bake in preheated, 350-degree F. oven until puffed and crackly, about 9
minutes. Let cool in pan for 5 minutes, then transfer to rack to
cool completely.
Yield: about 64 cookies.
CHICKEN WING STICKS
~Shared by Johnny,
LA
3 pounds chicken wings (approximately 18)
1 teaspoon salt
1 teaspoon paprika
1/2 cup flour
1/8 teaspoon pepper
1/2 teaspoon oregano
1/2 cup grated Parmesan cheese
3/4 cup buttermilk
Cut wings in half; use “drumstick” half for frying. Use remaining half
for soup, stock or remove bone and fry as directed. Combine dry
ingredients in a shallow dish. Dip chicken pieces in buttermilk; shake
to remove excess. Roll in dry ingredients. Fry in deep hot fat (365°
F.) for 5 minutes or until golden brown. Drain on absorbent paper.
Yield: 18 hors d’oeuvres.
To Bake: Place in a 9 x 13 inch well greased baking pan.Bake in a 400°
F. oven for 45 minutes or until crisp and tender.
SLOW-COOKED ACHIOTE
PORK
("Cochinita Pibil")
~Shared by Linda
H., Rosharon, TX
3 pounds bone-in pork shoulder roast
½ of a 3.5-ounce package prepared achiote seasoning
¾ cup fresh lime juice (divided use)
Salt
½ 1-pound package banana or plantain leaves, defrosted if frozen
(optional)
1 large white onion, sliced about ¼-inch thick
1 large red onion, thinly sliced
About ½ cup Fresh Hot Chile Salsa or Mexican hot sauce
Place the half package of achiote seasoning in a small bowl, pour in a
½ cup of the lime juice and 2 teaspoons salt; use the back of a spoon
to work the two together into a smooth, thickish marinade.
If using banana leaves, cut 2 two-foot sections and use them to line a
slow-cooker—lay one down the length, the other across the width. Add
the meat and pour the marinade over and around the roast. Scatter white
onion over the meat.
Pour ½ cup water around the meat. Fold up the banana leaves to roughly
cover everything; turn on the slow cooker. Slow cook for 6 hours until
the meat is fall-off-the-bone tender (the dish can hold on a
slow-cooker’s “keep warm” function for 4 more hours or so).
While the meat is cooking, combine red onion with the remaining ¼ cup
lime juice in a small bowl. Sprinkle with about ½ teaspoon salt, toss
and set aside to marinate, stirring occasionally.
Use tongs to transfer the meat and onions to dinner plates. Spoon off
any rendered fat that’s floating over the juices. If there is a lot of
brothy sauce—two cups or more—tip or ladle it into a saucepan and boil
it down to about one cup. Season with salt if needed, then spoon it
over the meat.
Top with the lime-marinated red onions and serve with salsa or hot
sauce—and plenty of hot tortillas for making tacos.
Marinated Red Onion
Amazing bright pink marinated red onions. These are a wonderful
addition and add great taste to pork carnitas.
1 Red Onion
2 limes
kosher salt
Cut onion in half width wise, remove the skin, then slice very thin.
(approx 1/8"-use a mandolin if available) Lay out the onions in
a nonreactive container Season onions with salt and juice of two
limes.
Mix until well incorporated. Let the onions sit for about 1/2
hour to marinate.
When onions are ready, they will be a beautiful deep pink color.
Source: cookeatshare.com
http://cookeatshare.com
STARS AND STRIPES
GRAND FINALE CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 pints fresh strawberries, hulled and sliced
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed
Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of
gelatin in a bowl. Set aside at room temperature to allow the juices to
develop and the sugar and gelatin to dissolve, about 15 minutes. Heat
in the microwave for 2 minutes on full power, or until gelatin has
dissolved. Stir to blend in the gelatin and then mix in the remaining
strawberries.
In a separate bowl, mash 1 cup of the blue berries with the back of a
fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at
room temperature to allow the juices to develop and the sugar and
gelatin to dissolve. Heat in the microwave for about 2 minutes to melt
the gelatin, then stir to blend. Mix in the remaining blueberries.
Cover the bottom and sides of a springform or a tall, removable bottom
tube pan tightly with aluminum foil to keep the juices from seeping
out.
Pour all of the strawberry mixture into the bottom of the cake pan,
cover completely with slices of angel food cake, tearing or cutting
pieces to fit in a tight layer. Spread 1 container of whipped topping
over the first cake layer. Make a second layer of angel food cake, like
the first, and pour the blueberry mixture evenly over the top. Arrange
the angel food cake in a third layer on top of the blueberries, spread
the remaining container of whipped topping on top. Finish the dessert
with a final layer of angel food cake.
The layered cake will be higher than the edges of your pan. Carefully
lay a large piece of aluminum foil over the cake and place a baking
sheet on top. Invert the cake, press the cake firmly onto the baking
sheet. Weigh down the mold, using pie weights or bags of dry beans or
rice; refrigerate 8 hours, or overnight.
Soak a kitchen towel in very hot water, wring out excess water, and
wrap the towel around the cake pan; let stand for 1 minute. Remove the
towel. Holding the pan and plate together, shake the cake back and
forth to release it from the sides of the pan. Open the springform ring
carefully, or pull back the sides of the tube pan. Do not force the
cake to release. If it continues to stick, repeat the procedure with
the hot towel.
SAUTEED SALMON STEAKS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
4 ea Salmon Steaks
1 tb Butter
1 ts Soy sauce
1/4 ts Garlic powder
4 ea Lemon slices
In a large non-stick skillet, melt butter; add soy sauce and garlic
powder.
Add salmon and cook for 4-5 minutes. Turn and continue cooking
4-5 minutes more or until fish flakes easily.
Garnish with lemon slices.
HAWAIIAN SUNSET CAKE
~Shared by Treva, NC
This makes a three-layer cake.
1 box orange cake mix
1 small box sugar-free instant vanilla pudding mix
1 small box sugar-free orange gelatin
4 eggs
1/2 cup vegetable oil
1 & 1/2 cup milk
Mix ingredients together and pour into three greased and floured cake
Pans. Bake at 350 degrees F for 30 minutes, or until cake tests done.
Filling:
1 (15 ounce) can crushed pineapple, drained
1 (8 ounce) carton sour cream
1 (12 ounce) package frozen coconut
2 cups granulated sugar
Topping:
1 8-ounce container of light whipped Topping
Combine filling ingredients. Reserve 1 cup of the mixture to mix with
whipped Topping to later cover cake.
Spread remaining filling between layers and on top of cake. Combine The
1 cup RESERVED filling with 8-ounce container of light whipped Topping
and cover the entire cake. Refrigerate until ready to serve.
PEANUT BUTTER PIE
WITH HOT FUDGE SAUCE
~Shared by Marilyn,
Canton, OH
Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 Tbsp. unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped
Add cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla
extract to a heavy-bottomed saucepan over medium heat. Reduce the heat
to a simmer and add the chopped chocolate. Stir continuously until the
chocolate is melted and sauce has thickened, roughly 3 to 4 minutes.
Let sauce cool for 10 minutes before serving.
Peanut Butter Pie:
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional
1 (9-inch) baked chocolate cookie pie crust
In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar
and the peanut butter until the mixture is light and fluffy, about 3
minutes.
In a separate bowl, whip the heavy cream until thick and light. Add the
remaining 2 tablespoons confectioners' sugar and vanilla extract.
Continue to whip until stiff peaks form.
Carefully fold the whipped cream into the peanut butter mixture. Pour
the batter into the pie shell, sprinkle with the shaved milk chocolate
and freeze for 4 hours.
If desired, serve with the hot fudge sauce, whipped cream, and chopped
peanuts.
BLACK-EYED PEAS AND
SAUSAGE
~Shared by Johnny,
LA
1 lb. white onions, chopped
1 bunch green onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 cups parsley, chopped
1 1/2 lbs salt pork, boiled once, cut into small pieces
1 1/2 lbs. hot smoked sausage, cut into 1/2in pieces
1/2 lb dried black-eyed peas, boiled until half done
6 c water
1 1/2 lbs rice
Sauté onions, pepper, garlic, and parsley in Dutch oven with 2 tbs
olive oil.
Add salt meat, sausage, black-eyed peas, and rice.
Add water and bring to boil.
Mix well, cover, and reduce heat to low.
Cook 45 minutes.
Remove cover 5-10 minutes before serving.
HERSHEY BAR CAKE
~Shared by Linda
H., Rosharon, TX
1 pkg. Duncan Hines butter fudge cake mix
1 stick butter, softened
3 eggs
3/4 c. water
1 box instant chocolate pudding mix
1 1/2 c. milk
8 Hershey almond chocolate bars
Grease and flour a 9x13 inch pan. Preheat oven to 375 degrees.
Mix cake mix, butter, eggs and water together as directed on package.
In a separate bowl, prepare chocolate pudding mix using 1 1/2 cups
milk. Fold pudding mix into chocolate cake batter.
Pour into pan. Bake for 30 to 40 minutes or until cake tests done.
While cake is hot, top with 8 chocolate bars. Let melt and gently
smooth over cake.
Source: Cooks.com
http://Cooks.com
DISNEY ALPHABET SOUP
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
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1/4 cup Carrots, diced
1/4 cup Rutabaga, diced
1/4 cup Celery, diced
1/4 cup Onion, diced
1 cup Crushed tomatoes
1/4 cup Peas
1/4 cup Froz green beans
2 tablespoons Pearl barley, cooked, cooled
1/4 cup Alphabet pasta, cooked, cool
3 cups Water
2 Chicken bouillon cubes
2 Beef bouillon cubes
2 T Cornstarch dissolved in
1/4 cup Water
In soup pot, add water and bouillon. Bring to boil; simmer, covered, 15
mins.
Add carrots, rutabaga, celery, and onions; simmer 15 mins or until
tender but not mushy. Separately cook, rinse, drain, and cool barley
and alphabet pasta; set aside.
After vegs are tender, add tomatoes, peas, and green beans. Simmer an
additional 5 mins; stir in cornstarch and water. Allow soup to thicken
slightly and add barley and pasta. Heat only long enough to warm all
ingreds.
Source: 50's Prime Time Cafe, Disney-MGM Studios Theme Park
SPANISH RICE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 tb Shortening
1 1/2 c Rice
1/2 c Onion, sliced
1/2 c Bell pepper,sliced
1 ea 14 oz can whole tomatoes
1 ea Medium clove garlic, minced
1 ts Black pepper
2 ts Salt
3 c Water
Melt shortening in large skillet. Add rice and brown.
When rice is a golden brown, reduce heat and add onion, bell pepper,
tomatoes, garlic and pepper.
Mix well and add 1 1/2 cups warm water or enough to just cover the
rice. Add salt. Cover and let simmer until almost dry. Add remaining
water, cold, a little at a time, cooking over low heat until fluffy.
GOULASH HAMBURGER
STEW
~Shared by Treva, NC
2 lb hamburger
1 red onion
1 cup of chopped tomatoes
2 1/2 cups frozen mixed vegetables
2 tbsp HP Sauce
few grains of seasoning salt to taste
1 can of tomato soup
1 can of mushrooms
1 turnip cut up in cubes
3 potatoes cubed small
1/2 cup of water to 1 cup of water start out with 1/2 cup first
Mix all together in a big pot and brown the hamburger and then put in
big pot. It takes 1/2 to 1 hour in cooking time.
HEARTY BRUNCH
~Shared by Marilyn,
Canton, OH
6 slices bacon
1 medium onion
2 tomatoes, chopped or (1 can tomatoes)
6 eggs
salt and pepper to taste
6 English muffin halves, buttered and toasted
Fry bacon. Remove form skillet and drain. Save 2 Tbsp. bacon fat. Chop
onion and sauté in bacon fat until transparent but not brown. Add
tomatoes. If fresh, cut into small pieces. Stir and cook about 5
minutes. Break eggs into simmering mixture and cook until set. Salt and
pepper to taste. Lift out an egg and put on toasted buttered English
muffin half. Spoon rest of mixture evenly over tops.
Yield - serves 4 to 6
Source: Lynnda's Old Recipes
CAJUN SUCCOTASH
~Shared by Johnny,
LA
1 (10 oz.) box baby lima beans
1 (10 oz.) box frozen whole kernel corn
1/2 lb. smoked sausage
1/3 c. shortening (I use vegetable oil)
1/3 c. flour
3 1/2 c. hot water
1 c. chopped onion
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
Soak boxes of beans and corn in hot water to partially defrost. Cut
sausage into slices about 1/2" thick. Brown sausage in heated oil or
shortening. Remove sausage and set aside. Make medium colored roux with
shortening and flour. Saute onions in roux for five minutes. Add beans,
corn, sausage and bay leaf to roux and stir to coat. Bring mixture to a
slow simmer. Add water gradually, season with salt and pepper and
simmer for 45 minutes, until gravy has thickened. Serve over hot rice.
Serves 4 to 6.
LAYERED CHEX MIX
CASSEROLE - GLUTEN
FREE
~Shared by Linda
H., Rosharon, TX
Go Tex-Mex with Chex®! Enjoy a super-easy meal the kids can layer and
adults can bake. Could be used as an appetizer. Some people
eating gluten free cannot have corn. It can be left out.
4 1/2 cups Corn Chex® cereal (gluten free)
1 can (14- or 15-oz) kidney or black beans , undrained (2 cups)
1 can corn
2 cups shredded Cheddar cheese (8 oz)
1 1/2 cups salsa
Sour cream, if desired
Heat oven to 350°F.
In ungreased 8-inch square baking dish, spread 2 1/2 cups of the
cereal. Spoon beans and corn evenly over cereal. Sprinkle with 1 cup of
the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2
cups cereal and 1 cup cheese.
Bake uncovered 20 to 25 minutes or until hot and cheese is melted.
Serve hot or cold with sour cream.
Source: adapted from LiveGlutenFree.com
http://LiveGlutenFree.com
CHERRY NUT BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
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3 c. Bisquick
1/2 c. sugar
1/3 c. flour
1 tsp. cinnamon
1 egg
1 c. milk
1 c. candied cherries
3/4 c. nuts
Instructions
Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add
cherries. Bake 35-45 minutes, oven 350 degrees. Cool before removing.
MICROWAVE BARBECUED
CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 1/2 lb Cut Up Broiler Fryer
1 c Catsup
1/4 c Worcestershire Sauce
1/4 c Vinegar
1/4 c Packed Brown Sugar
1 ea Med. Onion, Chopped
2 tb Cornstarch
1 tb Lemon Juice
1 ts Salt
1 ts Celery Seed
1/4 ts Liquid Smoke
Dash of Tabasco Sauce
Cut chicken into pieces; cut each breast half into halves.
Arrange chicken skin sides up and thickest parts to outside in oblong
baking dish, 12 x 7 1/2 x 2-inches.
Mix the catsup, Worcestershire sauce, vinegar, brown sugar, onion,
cornstarch, lemon juice, salt, celery seed, liquid smoke, and Tabasco
sauce in 4-cup glass measure.
Microwave uncovered on high (100%) 3 minutes; stir.
Microwave until mixture boils and thickens, 2 to 3 minutes.
Pour sauce over chicken. Cover loosely and microwave on high (100%) 10
minutes.
Rearrange chicken and baste with sauce. Cover loosely and
microwave until chicken is done, 10 to 15 minutes, basting with sauce
every 5 minutes.
BANANA SPICE LOAF
CAKE
~Shared by Treva, NC
A tasty and easy snack cake with bananas and raisins, along with
chopped pecans and spices.
6 very ripe bananas
1/2 cup vegetable oil
1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoons ground cloves
1/2 teaspoon salt
1 & 1/2 cups raisins
1 & 1/2 cups chopped pecans or walnuts
Grease and flour 3 (4 & 1/2 x 8 & 1/2-inch) loaf pans. Heat
oven to 325°.
In a medium bowl, mash bananas and pour vegetable oil over them; set
aside while making cake. Cream butter and sugar; add eggs, one at a
time, beating well after each addition. Stir in banana and oil mixture;
mix well. Combine dry ingredients in a separate bowl; add to creamed
banana mixture. Stir in raisins and pecans; blend thoroughly. Spoon
mixture into the prepared loaf pans and bake for 50 to 55 minutes, or
until browned and a toothpick comes out clean when inserted in the
center of a loaf. Cool on racks before slicing.
PARMESAN ZUCCHINI
BREAD
~Shared by Marilyn,
Canton, OH
3 cups all-purpose flour
3 Tbsp. grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion
In a large bowl, combine the flour, cheese, salt, baking powder and
baking soda. In another bowl, whisk the eggs, buttermilk, sugar and
butter. Stir into dry ingredients just until moistened. Fold in
zucchini and onion. Pour into a greased and floured 9-in. x 5-in. loaf
pan. Bake at 350° for 1 hour or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan to
a wire rack.
Yield: 1 loaf (16 slices).
7-UP LAYER CAKE WITH
COCONUT-PINEAPPLE
FROSTING
~Shared by Johnny,
LA
2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs
1 tsp. lemon extract
3 c. all-purpose flour
7 oz. bottle 7-UP, room-temperature
Cream butter, shortening and sugar together. Add eggs one at a time,
beating well after each addition. Add lemon extract. Add portions of
7-UP and flour alternately, beating well after each addition. Bake in
greased 10-inch tube pan at 300 degrees for 1 1/2 hours or until cake
tests done. Top cake with coconut frosting while hot. Serve cake hot or
cold.
TEXAS CHOCOLATE FLAN
CAKE
~Shared by Linda
H., Rosharon, TX
Serves 10-12
1 Box Chocolate Cake Mix
1 tsp Ground Cinnamon
1 1/4 cups Cajeta (a goat's milk dulce de leche) or Dulce de Leche
1 (14oz) can Sweetened Condensed Milk
1 (14oz) can Evaporated Milk
6 oz Whole Milk
2 Tbsp Kahlua
8 oz Cream Cheese at room temperature
1 tsp Pure Vanilla Extract
8 large Eggs
Preheat oven to 350°. Lightly grease and flour a 12-cup Bundt pan.
Prepare the cake mix according to package directions, adding in the
cinnamon. Pour the Cajeta (warmed if needed to make it “flow”) into the
Bundt pan and tilt to coat the insides as much as possible. Pour the
cake batter into the pan. Mix the remaining ingredients in a food
processor or blender until smooth. Slowly pour over the top of the
cake. Cover the cake pan with foil and bake in a water bath for 2
hours. Remove from the water bath and let cool 1 hour. Invert onto a
large cake platter with a lip (the custard will have migrated to the
top of the cake). Refrigerate until serving time.
Source: TheDiningDiva.com
http://TheDiningDiva.com
CAPPUCCINO CINNAMON
ROLLS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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1 pkg. active dry yeast
1 C. warm water
3/4 C. warm milk
1/2 C. buttermilk
3 T. sugar
2 T. butter softened
1 1/4 t. salt
5 1/2 - 6 C. all purpose flour
Filling:
1/4 C. butter melted
1 C. packed brown sugar
4 t. instant coffee granules
2 t. ground cinnamon
Icing:
2 T. butter softened
1-2 T. milk
2 t. cappuccino mix
1 1/2 C. confectioners sugar
1/2 t. vanilla extract
In a large bowl dissolve yeast in warm water. Add the warm milk,
buttermilk, sugar, butter, salt and 4 C. flour. Beat on
medium speed until smooth. Stir in enough remaining flour
to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic; about 6-8
minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1
hour.
Punch dough down, turn onto a floured surface. Roll into a 18x12
rectangle, brush with butter. Combine the brown sugar, coffee
granules and cinnamon, sprinkle over dough to within 1/2" of edges.
Roll up jelly roll style, starting with a long side, pinch seam to
seal. Cut into 12 slices. Place rolls, cut side down in a
greased 9x13 baking pan. Cover and let rise until doubled about
30 minutes.
Bake at 350 for 22-28 minutes or until golden brown. Place pan on
a wire rack. In a small bowl beat the icing ingredients until
smooth. Spread over rolls. Serve warm.
EASY APPLES AND
NOODLES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 c Noodles, divided*
2 Apples, peeled and sliced
4 tb Brown Sugar, divided
1 ds Cinnamon
4 tb Butter, divided
*Cooked and drained. Preheat oven to 350 deg F.
Place 1 cup of the noodles and apples in a buttered baking dish.
Sprinkle with 2 tablespoons brown sugar and a dash of cinnamon. Dot
with 2 tablespoons butter. Repeat.
Cover and bake 30 minutes. Uncover toward the end of baking to
give the top a nice crunchy texture.
TEX-MEX MACARONI AND
GROUND BEEF
CASSEROLE
~Shared by Treva, NC
Taco seasoning and nacho cheese soup help to flavor this easy, tasty
casserole. Serve this casserole with cornbread or biscuits.This is a
great casserole to make for a family meal or potluck dinner.
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Cook macaroni or mini ziti in boiling water as directed on the package.
Drain and rinse with hot water; set aside. Heat oven to 350°. Grease a
2 & 1/2 to 3-quart baking dish or spray with nonstick cooking
spray. In a large skillet, brown the ground beef, stirring and breaking
up, with the onion until onion is softened. Add the bell pepper and
continue cooking, stirring, until beef is no longer pink. Add the
garlic and taco seasoning and cook for 1 minute longer. Add soup,
tomato paste, diced tomatoes, and half of the cheese. Cook, stirring,
until blended and bubbly. Add the drained macaroni and spoon into the
prepared baking dish. Top with the remaining cheese and bake for 10 to
15 minutes, or until the casserole is bubbly and cheese topping has
melted. Note: If you cover and refrigerate earlier in the day, allow
more time for warming the casserole.
Serves 6 to 8.
ARTICHOKE STUFFED
MUSHROOMS
~Shared by Marilyn,
Canton, OH
1 Tbsp. olive oil
1 onion, chopped
24 mushrooms, stems removed and chopped
salt and ground black pepper to taste
garlic salt to taste
1 (12 oz) jar marinated artichoke hearts, drained and chopped
1 (8 oz) package cream cheese, softened
2 Tbsp. sour cream
1 cup shredded Italian cheese blend
2 Tbsp. grated Parmesan cheese
1/2 teaspoon garlic salt, or to taste
Preheat an oven to 350 degrees F. Prepare a baking sheet
with cooking spray. Heat olive oil in a skillet over medium heat; cook
onions and mushroom stems in the hot oil until the onion is
translucent, about 5 minutes; season with salt and pepper. Transfer the
mixture to a large bowl; add the artichoke hearts, cream cheese, sour
cream, Italian cheese blend, and Parmesan cheese. Season with
salt, pepper, and garlic salt. Stir the mixture until ingredients are
evenly distributed. Stuff mushroom caps with the mixture, then arrange
on the prepared baking sheet. Bake in the preheated oven until the
filling begins to bubble, about 20 minutes.
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GRILLED APPLE CHICKEN
~Shared by Treva,
NC
“I like to slice the chicken into strips and serve them on a bed of
salad greens on hot summer days. The chicken is great for cold
sandwiches to take to work, too.”
PREP 10 min.
COOK 10 min.
TOTAL 20 min.
3/4 cup unsweetened apple juice or apple cider
1/3 cup lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
4 & 1/2 teaspoons canola oil
6 boneless skinless chicken breast halves (4 ounces each)
DIRECTIONS In a small bowl, combine the first six ingredients. Set
aside 1/3 cup juice mixture. Add oil to the remaining juice mixture;
pour into a large resealable bag. Add the chicken. Seal bag and turn to
coat; refrigerate for at least 4 hours. Cover and refrigerate reserved
juice mixture. Coat grill rack with cooking spray before starting the
grill. Drain chicken and discard marinade. Grill, covered, over medium
heat for 5-7 minutes on each side or until juices run clear, basting
occasionally with reserved juice mixture.
Yield: 6 servings.
Nutrition Facts One serving: 1 chicken breast half Calories: 160 Fat: 4
g Saturated Fat: 1 g Cholesterol: 63 mg Sodium: 207 mg Carbohydrate: 7
g Fiber: 0 g Protein: 23 g
Diabetic Exch: 3 very lean meat, 1/2 starch
Source: Healthy Cooking
CHICKPEA BURGERS
& TAHINI SAUCE
~Shared by Maggie,
TX
Rather than a heavy, fried falafel, here's an updated version of this
pocket sandwich: a light chickpea patty served in a whole-wheat pita
with a flavorful but light tahini sauce. (I serve with bean sprouts or
lettuce and sliced tomatoes tucked inside each pocket.)
Yield: 4 Servings
Prep: 25 min
Total: 30 min (Quick)
Ingredients
1 19-ounce can chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1/2 cup low-fat plain yogurt
2 tablespoons tahini, (see Ingredient note)
1 tablespoon lemon juice
1/3 cup chopped flat-leaf parsley
1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano,
cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once
or twice to scrape down the sides, until a coarse mixture forms that
holds together when pressed. (The mixture will be moist.) Form into 4
patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
patties and cook until golden and beginning to crisp, 4 to 5 minutes.
Carefully flip and cook until golden brown, 2 to 4 minutes more.
3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini,
lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the
patties among the pitas and serve with the sauce.
Ingredient Note: Tahini is a smooth, thick paste made from ground
sesame seeds and commonly used in Middle Eastern foods. Look for it in
the Middle Eastern section or near other nut butters in large
supermarkets.
Nutritional information
Calories: 400 Fiber: 9 g Fat: 15 g Saturated Fat: 3 g Carbohydrates: 55
g Protein: 15 g Sodium: 743 mg Monounsaturated Fat: 8 g
Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat Cholesterol:
55 g
Carbohydrate Servings: 3 Potassium: 494 mg
Nutrition Bonus: Fiber (37% daily value), Folate (32% dv), Vitamin C
(30% dv), Iron (20% dv).
Source: EatingWell Test Kitchen
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RASPBERRY TURKEY SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 4 cups fresh spinach, torn
- 3 cups romaine lettuce, torn
- 18 ounce cooked, sliced turkey breast
- 3 ounces part-skim mozzarella cheese
- 1/2 cup sliced raw mushrooms
- 1 cup sliced celery
- 1 medium red pepper, julienned
- 1 small cucumber, peeled and sliced
- 3/4 cup Raspberry Poppy Seed Dressing
DIRECTIONS
Place the spinach and romaine on a large platter. Combine the remaining
ingredients and toss lightly. Pile on top of the greens to serve.
Nutritional Information Per Serving (3 ounces turkey): Calories: 212,
Fat: 6 g, Cholesterol: 79 mg, Sodium: 169 mg, Carbohydrate: 9 g,
Dietary Fiber: 3 g, Sugars: 5 g, Protein: 31 g
Diabetic Exchanges: 2 Vegetable, 4 Very Lean Meat, 1/2 Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
CHICKEN AND ZUCCHINI
STEW
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 (18 ounces) can tomatoes
- 1 cup low-fat, low-sodium chicken broth
- 1 small green pepper, coarsely chopped
- 2 garlic cloves, minced
- 2 medium zucchini, coarsely chopped
- Fresh ground pepper and salt to taste
- 2 teaspoon minced fresh basil
- 1-1/2 pound boneless, skinless chicken breasts, cooked and
cubed into 2-inch pieces
DIRECTIONS
Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes
and set aside. Add the broth, green pepper, and garlic to the tomato
liquid. Bring to a boil, reduce heat to medium and cook for 10 minutes.
Add reserved tomatoes, zucchini, pepper, salt, and basil. Simmer until
zucchini is tender, about 10 minutes. Reduce heat to low and add the
chicken. Cook for 5 minutes.
Nutritional Information Per Serving (3-4 ounces chicken): Calories:
169, Fat: 4 g, Cholesterol: 69 mg, Sodium: 241 mg, Carbohydrate: 7 g,
Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
GRILLED PORTOBELLO
MUSHROOMS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- Salt and pepper to taste
- 4 medium portobello mushrooms, cleaned and stemmed
DIRECTIONS
In a small bowl, combine the vinegar, oil, garlic, salt, and pepper.
Heat a grill pan on high or prepare an outdoor grill on medium-high
heat with the rack set 6 inches from the heat source.
Add the portobello mushrooms, gill side down, to the hot grill pan or
grill rack. Brush the top of the mushrooms with the vinegar and oil
mixture. Grill the mushroom for 4-5 minutes and turn. Brush more of the
vinegar and oil mixture on the mushroom and continue to grill for 4-5
more minutes until it is cooked through.
Nutritional Information Per Serving (1 mushroom): Calories: 52, Fat: 4
g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 5 g, Dietary Fiber: 1
g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 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
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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KANSAS TOMATO SANDWICH
~Shared by Maggie,
TX
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready In: 10 Minutes
Servings: 1
"The simplest tomato sandwich ever created. You only need bread, a
large tomato, cheese, tall glass of Sun Tea, and a nice comfortable
chair to relax in. The classic gardener's relaxing meal."
Ingredients:
2 slices white bread
1 medium tomato, thickly sliced
1 slice white American cheese
2 teaspoons butter or margarine
1 lettuce leaf (optional)
salt and pepper to taste
Directions:
1. Toast the bread slices to your desired darkness. When done, spread
lightly with butter or margarine. Place a slice of tomato on the
buttered side of one slice, and top with a slice of cheese. Season to
taste with salt and pepper and place a slice of lettuce on if desired.
Top with the remaining slice of bread. Enjoy!
CARRABAS'S ITALIAN
GRILL POLO HILARIO
~Shared by Maggie,
TX
Servings: 2
2 (5 ounce) chicken breasts, boneless, skinless and butterflied
2 slices red bell pepper, roasted
2 slices zucchini, grilled
2 1/2 ounces soft goat cheese (i.e. caprino or chevre)
2 Roma tomatoes, diced
2 tablespoons fresh parsley, chopped
4 tablespoons butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup Marsala wine
1/2 cup chicken broth
Black pepper, to taste
White pepper, to taste
Kosher salt, to taste
Cover one-half of each breast section with one slice of roasted pepper,
one slice of zucchini and a dab of goat cheese. Fold empty chicken
breast half flap over the dressed chicken breast half; dust with kosher
salt and black and white pepper. Grill to desired temperature.
In 2 tablespoons butter, sauté mushrooms and onions until softened. Add
Marsala wine and chicken broth; simmer approximately 10 minutes on
medium-low heat to reduce.
A little at a time, add remaining 2 tablespoon butter until butter
melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat
through. Top with tomatoes and fresh parsley. Serve with pasta.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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EGGLESS, MILKLESS,
BUTTERLESS
CAKE
Servings: 12
"This is a spice type cake. It is from the depression era or war time
rationing."
Ingredients:
1 cup white sugar
2 tablespoons shortening
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup raisins
1 1/2 cups water
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon baking powder
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8
or 9 inch square cake pan.
2. In a saucepan over medium high heat combine; the sugar, shortening,
ground cinnamon, ground nutmeg, ground allspice, salt, raisins, and
water bring to a boil and continue boiling for 5 minutes. Remove from
heat and let cool.
3. Sift the flour, baking powder and baking soda together. Add the
flour mixture to the cooled raisin mixture. Stir until just combined.
Pour batter into prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes.
Source: Allrecipes.com
http://allrecipes.com/Recipe/eggless-milkless-butterless-cake/Detail.aspx
WEINER SCHNITZEL
Serve with traditional sides like spaetzle and sauerkraut for a truly
authentic meal. Our preference is to saddle up with pan-fried potatoes
and onion, and a side of cold applesauce.
Yield: 4 Servings
Ingredients
1 cup all-purpose flour, seasoned with salt and white pepper
2 large eggs, lightly beaten
2 tablespoons milk
1 cup cracker meal or fine bread crumbs
4 (5-ounce) veal cutlets, pounded thin and chilled
Vegetable oil, as needed, for pan-frying
Lemon wedges, for garnish
Kosher dill pickle wedges, for garnish
1. In a small bowl, place the seasoned flour. In a shallow container,
whisk the eggs and milk together. In a medium-size bowl, place the
cracker meal. Entirely coat each cutlet with the flour, then the egg
mixture, and finally the cracker meal. Pat the cutlets with the meal to
ensure they are completely coated. Place one layer of cutlets on a
baking sheet, cover, and refrigerate at least 30 minutes before cooking.
2. Pour the oil to a 1/4-inch depth into a large skillet. Heat over
medium-high heat. Gently add a few cutlets at a time, and cook until
golden brown on both sides, 2 to 3 minutes per side. Transfer to a
baking sheet lined with absorbent paper. Keep warm until ready to
serve. Heat eight plates. Place each cutlet on a heated plate with a
lemon wedge and a pickle wedge.
Source: The Berghoff Family Cookbook by Carlyn Berghoff, 2007.
HOT COCOA STICKY
BUNDT
24 Rhodes dinner rolls, thawed but still cold
1-1/2 cups milk chocolate chips
1/2 cup milk chocolate hot cocoa mix
1/2 cup brown sugar
1/2 cup butter, melted
2/3 cup toffee bits
1/4 cup pecans
Cut rolls in half. Wrap each half around 1 tsp. of chocolate chips and
completely enclose. Dip each bundle in cocoa mix until coated. Place in
large bundt pan sprayed with non-stick cooking spray. Sprinkle pecans
and toffee bits over each new layer of rolls. Sprinkle any remaining
cocoa mix over the rolls. Combine butter and brown sugar in a bowl and
microwave 30 seconds. Stir until combined and pour over rolls. Cover
pan with plastic wrap and let rise almost to the top of the pan. Bake
at 350 for 35 minutes. Cover with foil last 10 minutes. Invert onto a
serving plate.
Source: Rhodes Bread dough (advertisement)
BEEF & POTATO
BOATS
SERVINGS: 4
TIME: Prep: 1 hour 20 min. + cooling Bake: 20 min.
Ingredients:
4 large baking potatoes (8 to 10 ounces each)
2 tablespoons butter
1-1/4 teaspoons salt, divided Dash pepper
1/4 to 1/3 cup milk
1 pound ground beef
1 small onion, chopped
6 bacon strips, cooked and crumbled
1/2 cup sour cream
1/4 cup shredded cheddar cheese
Directions:
Wash potato skins and prick with a fork. Bake at 400° for 60-70 minutes
or until tender; cool. Cut a thin slice off the top of each potato.
Carefully scoop out the pulp, leaving a 1/4-in. shell. In a large bowl,
mash the pulp with butter, 1/2 teaspoon salt, pepper and milk; set
aside. In a large saucepan cook the beef and onion over medium heat
until meat is no longer pink; drain. Cool 10 minutes. Add bacon, sour
cream and remaining salt. Spoon into potato shells. Top each with a
fourth of the mashed potato mixture; sprinkle with cheese. Place
potatoes on an ungreased baking sheet. Bake at 400° for 20-25 minutes
or until heated through.
Yield: 4 servings.
Source: Country Woman
BLT LINGUINE
Scallions stand in for the usual BLT greens in this pasta dish. If
you're looking to trim fat, substitute low- or no-fat plain Greek-style
yogurt for the cream cheese and about six pieces of thinly sliced
prosciutto for the bacon.
Yield: 4 Servings
10 slices smoked bacon, cut into 1-inch pieces
1 bunch scallions, whites and light green sections, chopped
1 pint cherry tomatoes, halved
12-ounce package fresh linguine
4 ounces cream cheese, cut into small chunks
Salt and ground black pepper, to taste
1. Bring a large saucepan of salted water to a boil.
2. While the water heats, in a large skillet over medium heat, cook the
bacon until it is crisp, 6 to 7 minutes. Add the scallions and
tomatoes, then saute for 2 minutes. Use a slotted spoon to transfer the
mixture to a bowl, draining any excess fat.
3. Cook the pasta according to package directions. Reserve 1/4 cup of
the cooking water, then drain the pasta and return it to the saucepan.
4. Add the cream cheese and half of the reserved cooking water to the
pasta. Toss until the cheese is melted and forms a creamy sauce.
5. Add three-quarters of the bacon and tomato mixture, then toss again.
If the sauce is too thick, add a bit more of the reserved cooking
water. Taste and season with salt and pepper.
6. Divide the pasta among 4 plates, then top each serving with some of
the remaining bacon and tomato mixture.
Source: High Flavor Low Labor by J.M. Hirsch
TOMATO HAMBURGER SOUP
46 oz. can V8 juice
2 (16 oz.) pkgs. frozen mixed vegetables
1 lb. ground beef, cooked and drained
1 can cream of mushroom soup
2 tsp. dried minced onion Salt and pepper, to taste
In a 5-quart slow cooker, combine the first 5 ingredients; mix well.
Cover and cook on high for 4 hours or until heated through. Season with
salt and pepper. Yield: 12 servings (3 quarts).
Source: Taste of Home Bonus Book Ladles of Comfort October/November
2007
CHEESECAKE FACTORY
BANANA CREAM
CHEESECAKE
Ingredients
20 sandwich cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas (about 2)
1/2 cup whipping cream
2 teaspoons vanilla extract
Instructions
Heat oven to 350 degrees F. Place cookies in a blender; process with
on/off pulse until finely crushed. Add margarine; process with pulses
until blended. Press crumb mixture onto bottom of 10-inch springform
pan; refrigerate. Beat cream cheese in large bowl with electric mixer
at medium speed until creamy. Add sugar and cornstarch; beat until
blended. Add eggs, one at a time, beating well after each addition.
Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture
into prepared crust. Place pan on cookie sheet and bake 15 minutes.
Reduce oven temperature to 200 degrees F (DO NOT forget to reduce
temperature - very important) and continue baking 75 minutes or until
center is almost set. Loosen edge of cheesecake; cool completely on
wire rack before removing rim of pan. Refrigerate cheesecake,
uncovered, 6 hours or overnight. Allow cheesecake to stand at room
temperature 15 minutes before serving.
CHICKEN VEGETABLE
CHOWDER
1 1/2 c. half and half
1 can chicken broth
1 can of cream of potato soup
1 can of cream of chicken soup
2 c. cooked cubed chicken
1/2 c. chopped green onions
11-oz. can mexicorn, drained
small can of mushrooms
small can of chopped green chiles
1 1/2 c. shredded cheese
Combine all in large pot and simmer. Add the cheese just before serving
RANCH CHICKEN
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings
These breaded chicken breasts are crispy and brown on the outside and
tender and juicy on the inside. The seasoned crumbs add extra flavor.
4 boneless skinless chicken breast halves (1 lb)
1/4 cup ranch dressing
1/3 cup Progresso® dry bread crumbs (any flavor)
2 tablespoons olive or vegetable oil
1. Dip chicken into dressing, then coat with bread crumbs.
2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in
oil 12 to 15 minutes, turning once, until outside is golden brown and
juice is no longer pink when centers of thickest pieces are cut.
Success Try to test for doneness only once or twice to keep juices
inside and chicken juicy.
Planned-Overs
Sliced or shredded leftover chicken breasts are perfect on sandwiches.
Spread bread with a dab of cranberry relish for a sweet-tart flavor
accent.
Nutrition Information:
1 Serving: Calories 305 (Calories from Fat 160 ); Total Fat 18 g
(Saturated Fat 3 g); Cholesterol 80 mg; Sodium 290 mg; Total
Carbohydrate 8 g (Dietary Fiber 0g); Protein 28 g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4 %; Iron 8 %
Exchanges: 1/2 Starch; 4 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
BACON & CHEESE
CORNBREAD
Makes: 8-10 servings
1 tsp sugar
1/4 cup warm water
1-1/2 Tbsp (1 1/2 pkts) dry yeast
1 cup cornmeal
3/4 cup all-purpose flour
4 eggs, beaten
3 Tbsp cooking oil
1 cup sour milk*
1 Tbsp salt
1 cup cooked crumbled bacon
1/2 cup crumbled feta cheese (optional)
In a sm bowl sprinkle sugar with warm water, add yeast; allow it to
rise in a warm place until bubbling, (abt 10 min). Meanwhile, in a lg
bowl, mix cornmeal, flour, eggs, cooking oil, sour milk & salt.
Fold over once, add yeast. Turn onto floured board; knead till smooth.
Cover; let rise for about 1 hr. After it has risen, punch down; add
bacon & cheese if desired. Mix well. Preheat oven to 400° F. Pour
mix into a greased & floured 9 X 11" baking dish. Allow dough to
rise again for abt 20 min. Bake for about 1 hr. Let cool slightly; cut
in squares to serve. (It tastes best when served warm.)
Prep Note: *To make sour milk, add 1 tsp vinegar per cup of milk; let
stand for 5 min.
Serving suggestion: Serve on it's own or on a platter with cold cuts
& a selection of cheeses.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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