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A
to Z
Recipes
May 18,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I am most pleased to report that my mother left the
hospital and is in a nursing home. She seems to be adjusting well and I
know your prayers helped get her to this point. My thanks to all!
Note: I get a
weekly rundown of
what recipes are being searched for
through our search engine. Someone has been frantically searching for a
couple of recipes, one of which I am re-posting in the Recipe Reviews,
Reader Comments section. The other contains crab and is possibly
from a Randall's store recipe card. I'm not sure
exactly what that dish is but if you'll write me with more ingredient
details, I'll certainly try to find it for you! PS: To the person
looking for Orange Poppy Seed Muffins... it is spelled "orange" - not
"ornage" and may be found in the 09-03-2006 issue found here: http://www.a2zrecipes.net/09032006.html.
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.
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 Hey,
y'all! Paula Deen).
The current Monthly Theme
topic is "Cheesy
Recipes". Oh, boy. I have
received recipes from only 5
readers for the current theme. What
the
heck? This is a GREAT theme topic. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
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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"Indulge
yourself by being generous - help someone out, perform an act
of kindness, offer a compliment. The person who will feel most uplifted
by you having done so is ... you."
~ "The Little Book
Of Calm" by Paul
Wilson (1996)
http://www.amazon.com/exec/obidos/ASIN/014026065X/atozreci-20
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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THOUGHTS FOR TODAY
~Shared by Treva, NC
The difficult spells in our lives come to an end. They always do. And
no matter the depth of the disturbance, we all will survive. We forget
that the depths teach us how to better appreciate the heights.
Feeling sorrow ... it heightens our joy. Depression heightens laughter.
We wouldn't know the joys and laughter were it not for the sorrows. In
them we learn to be patient, waiting for the wisdom which will light
our way. In them we learn to listen for the guidance that beckons us
forward.
Reflect on the troubling experiences you've passed through lately. They
made you wiser; they gave you strength. They changed you, and now
you move closer to the whole and happy person we desire to be.
Life teaches us that the way of progress is neither swift nor ever
easy. Go forward today and know that things could always be worse.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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50 PANINI
Build your perfect sandwich with these hot-off-the-press ideas from
Food Network
Magazine.
How to Cook Panini
In a panini press:
Preheat the
press. Add your sandwich and cook
according to the manufacturer's instructions until golden and crisp, 3
to 5 minutes.
On the stove:
Preheat a
skillet with butter or oil to medium low. Add
your sandwich, then press a heavy pan on top to weigh it down. Cook
until golden and crisp, 3 to 4 minutes per side.
1. Caprese - Brush the inside
of a split sub roll or sliced Italian bread
with olive oil. Fill with 2 slices each fresh mozzarella and tomato,
and a few basil leaves; season with salt and pepper. Press and cook
until golden.
2. Smoked Caprese - Make
Caprese Panini (No. 1) with smoked mozzarella.
3. Eggplant-Mozzarella - Make
Caprese Panini (No. 1) with smoked or fresh
mozzarella; replace the tomato with grilled eggplant slices.
4. Anchovy Caprese - Make
Caprese Panini (No. 1), adding 1/2 chopped
anchovy fillet and a sprinkle of capers to the sandwich.
5. Prosciutto Caprese - Make
Caprese Panini (No. 1), adding 3 thin slices
prosciutto and some shaved parmesan to the sandwich.
6. Pesto Turkey - Make Caprese
Panini (No. 1); brush the inside of the
roll with pesto instead of olive oil and add 3 or 4 slices roasted
turkey breast to the sandwich.
7. Chicken Saltimbocca - Brush
the inside of a split ciabatta roll with
pesto. Fill with sliced grilled chicken, fontina and prosciutto, and
chopped fresh sage. Press and cook until golden.
8. Apple-Manchego - Brush the
inside of a split soft roll with olive oil
and quince paste or fig jam. Fill with sliced apple and manchego
cheese; season with salt. Press and cook until golden.
9. Chorizo-Pear - Make
Apple-Manchego Panini (No. 8) with sliced pear
instead of apple; add sliced Spanish chorizo to the sandwich.
10. Roast Beef-Onion - Spread
dijon mustard on 2 thick slices of
sourdough bread. Layer shredded gruyere, sliced roast beef, caramelized
onions and more gruyere between the bread. Press and cook until golden.
There are 40 more delicious
recipes for panini on the Food Network
Magazine web site:
http://www.foodnetwork.com/recipes-and-cooking/50-panini/index.html
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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Sense of
Freshness....
~Shared by Rusty
G., Leesburg, FL
A while ago a new supermarket opened in Topeka, KS. It has an automatic
water mister to keep the produce fresh. Just before it goes on, you
hear the sound of distant thunder and the smell of fresh rain.
When you pass the milk cases, you hear cows mooing and you experience
the scent of fresh mowed hay.
In the meat department there is the aroma of charcoal grilled steaks
with onions.
When you approach the egg case, you hear hens cluck and cackle, and the
air is filled with the pleasing aroma of bacon and eggs frying.
The bread department features the tantalizing smell of fresh baked
bread and cookies.
I don't buy toilet paper there any more.
Wine
~Shared by
Patricia, Charlevoix, MI
A woman is sitting on the veranda with her husband and she says,
"I love you."
He asks, "Is that you or the wine talking?"
She replies,
"It's me............. talking to the wine."
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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Here is a recipe
someone has been searching for in our archives. I hope this helps!
~Maggie
STEAMED WILD RICE
~Submitted by Tena,
MO, posted
on 11-29-2006.
Here is the link: http://www.a2zrecipes.net/11292006.html.
1 cup wild rice
4 cups boiling water
1/2 garlic clove, minced
1 teaspoon salt
1/4 cup butter
1/2 cup Sherry or Madeira if desired
Wash rice in several changes of cold water and drain. In top of double
boiler combine the rice with boiling water, garlic, and salt. Cover
pan, set over boiling water, and steam for about 45 minutes, or until
it is tender and triples in volume. With a fork, stir in butter and
sherry, if using.
Source: Gourmet September 1963
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SPICY DEVILED EGGS
~Shared by Jim D.,
WA
6 large eggs
2 tablespoons homemade or prepared mayonnaise
2 tablespoons non-fat yogurt
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon cayenne
1/4 teaspoon sweet paprika
2 green onions, finely diced
1/4 small red bell pepper, roasted, 1/4" dice
1 very small pinch saffron threads
2 teaspoons boiling water
Salt and freshly ground pepper
3 tablespoons thinly sliced green onions as a garnish
With a pin or a tack, puncture a hole in the round end of the egg. This
releases pressure inside of the egg, so the shell won't crack. Fill a
large saucepan 3/4ths full of water and bring to a boil over high heat.
Reduce the heat to medium low so it is barely simmering. Add the eggs
and boil 10 minutes. Remove the eggs from the water and plunge into a
bowl of ice water. Let the eggs cool for 10 minutes. One by one, remove
the eggs from the water and crack them slightly. Place them back in the
bowl of ice water. (This will help facilitate peeling them.
In the meantime, combine the mayonnaise, yogurt, mustard, garlic, lemon
juice, paprika, green onions and red pepper. Place the saffron in a
small bowl and pour the boiling water over the saffron threads to
moisten them. Add the saffron and water to the mayonnaise mixture.
Season to taste with salt and pepper.
Peel the eggs and cut each egg in half from top to bottom. Place the
yolks in a bowl and mash with a fork. Add the yolks to the mayonnaise
mixture and stir to combine. Reserve the whites. Spoon the yolk mixture
into the cavities of the egg white distributing evenly. Sprinkle with
green onions.
Serves 6
Source: Joanne Weir, Seasonal Celebrations for Williams Sonoma.
http://www.amazon.com/exec/obidos/ASIN/B0027ZODTK/atozreci-20
IRISH SHEPHERD'S PIE
~Shared by Barb C.,
Chula Vista, CA
2 LB ground beef, lean
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cup corn, fresh or frozen
2 garlic cloves, minced
Salt to taste
Pepper to taste
1/2 Ts nutmeg
1 cup beef broth
2 TB Butter; mixed with 2 TB flour
2 LB Potatoes, cooked and mashed
Butter
Cook ground beef in frying pan until brown. Add onion, carrots, celery,
garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or
until vegetables are wilted. Add beef broth. Bring to a boil. Stir in
enough of the butter/flour roux to make a thick gravy to bind the
filling. Pour into large shallow baking pan, the filling should be
about 1-1/2 inches deep. Cool. Cover the meat mixture in the pan with
the corn. Top with the hot mashed potatoes. Smooth potatoes evenly.
Brush surface with butter. Bake at F 325 for 35-40 minutes.
GERMAN RED CABBAGE
SALAD
~Shared by Lou, FL
5 slices Bacon
1 tsp Sugar
2 Tbs Vinegar
1/4 cup Wine; Red or White (or water)
1/2 head of Red Cabbage, Shredded
2 Tbs Vegetable Oil
1/2 tsp Salt
1/4 tsp Pepper
1 Tbs Caraway Seeds
Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is
dissolved. Pour this hot mixture over the cabbage. Toss with vegetable
oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over
mixture. Serve at room temperature.
SCOTCH EGGS
~Shared by Dorine
H., Newark, DE
These delicious eggs, a tradition in Scotland, can serve 4-6 as a main
dish or 12 as a tapa with drinks. The perfect drink, of course, is a
good Scotch whiskey such as Glenfiddich.
12 medium hard-boiled eggs, peeled
2 lbs./900g mild sausage, removed from casing
Panko crumbs
2 cups/500ml peanut oil (or more as needed)
5-6 oz./150-180g mixed spring greens
2 T./30ml simple vinaigrette
Carrot curls and radish roses
Pat the sausage around the eggs until all are well covered with
sausage. Roll until well coated in panko crumbs. Let rest 10-15 minutes.
Heat oil in a deep frying pan to medium temperature (if too hot the
panko will burn before the sausage has cooked). Oil should be deep
enough to cover the eggs more than halfway. Use a slotted spoon to put
the eggs in the hot oil. Cook, turning occasionally as needed, until
golden brown and the sausage is cooked through (juices will run clear
when pierced with the tip of a sharp knife).
Remove eggs to paper towels to drain.
Toss greens with vinaigrette. Note that if you give at least 42 good
tosses, a minimal amount if vinaigrette will coat everything without
becoming too heavy. Mound the greens on a wide, deep platter.
Arrange eggs in the middle of the pile of greens. Garnish around the
edges with the carrot curls and radish roses. Serve while the eggs are
still steaming hot.
Source: © Dorine Houston
HELOISE'S SANDWICH
SPREAD
~Shared by Edna D.,
Decatur, IL
If y'all are as old as I am, you will remember Heloise's Hints column
in the newspaper. I believe her daughter took over after Heloise
passed, but have not seen the column for years.
6 oz cream cheese, softened
1/2 cup mayo (lo fat mayo and cream cheese can be substituted)
1/2 cup finally chopped pecans
1 cup sliced green salad olives
2 TBS liquid from olive jar
dash pepper
Mix everything together and put in a tightly sealed container. Will be
mushy at first, but will be spreading consistency after
chilling. Will keep in fridge up to 2 weeks, makes 6-8 sandwiches.
APPLE CAKE
~Shared by Mary H.,
Montreal, Canada
1/2 cup butter
3/4 cup all-purpose flour
3/4 teaspoon baking powder
pinch salt
4 large apples
2 eggs
¾ cup granulated sugar
3 tablespoons dark rum
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Grease and flour an 8" square pan.
In small bowl, melt butter; set aside to cool.
In large bowl, mix flour, baking powder and salt.
Peel apples, cut in quarters and remove core. Slice into 1-inch
chunks (approximately). Add sliced apples to flour mixture,
stirring to coat.
In medium-sized bowl, beat eggs until foamy. Pour in sugar; beat
for about a minute to blend. Beat in rum and vanilla. Add
egg mixture to flour/apple mixture, stir well. Pour into prepared
pan. Smooth top. Bake for about 35 minutes or until
toothpick in center comes out clean.
ROCKY ROAD CHOCOLATE
CHIP CHEESE BALL
~Shared by Marilyn,
Canton, OH
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
2 Tbsp. unsweetened cocoa powder
2 Tbsp. firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup mini marshmallows
3/4 cup semisweet chocolate morsels
1 cup finely chopped toasted walnuts
Chocolate and honey flavored graham crackers and fruit (pineapple,
strawberries)
In a medium bowl, combine cream cheese and butter. Beat at medium speed
with an electric mixer until creamy. Add the confectioners' sugar,
cocoa, brown sugar, and vanilla. Beat until well combined. Add the
marshmallows and chocolate morsels. Stir to combine well. Cover
and chill for 2 hours. Form the mixture into a ball (Using plastic wrap
to form), then roll in chopped walnuts. Arrange the cheese ball on a
serving platter and serve with graham crackers and fruit.
Note: Use plastic wrap to line bowl, then after chilled it's
easier to form into a ball.
SWEETHEART ROLLS
~Shared by Treva,
NC
A pinch and a poke create the fun heart shape in quick rolls rolled
with a sweet raspberry filling.
Prep Time: 20 min
Total Time: 35 min
Makes: 24 rolls
Rolls:
4 & 1/2 cups Original Bisquick® mix
1 & 1/3 cups milk
1/4 teaspoon almond extract
2 tablespoons butter or margarine, softened
1 package (4-serving size) raspberry- or strawberry-flavored gelatin
(not sugar-free)
Powdered Sugar Icing :
2 cups powdered sugar
2 to 3 tablespoons milk or water
1 teaspoon vanilla
1. Heat oven to 425°F. Grease cookie sheet with shortening or cooking
spray. In large bowl, stir Bisquick mix, 1 & 1/3 cups milk
and the almond extract until soft dough forms. On surface generously
dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape
into a ball; knead 10 times.
2. Divide dough in half. Roll or pat each half into 12x7-inch
rectangle. Spread 1 tablespoon of the butter over each rectangle.
Sprinkle half of the gelatin over each rectangle; spread evenly with
back of spoon. Roll up each rectangle tightly, beginning at 12-inch
side. Pinch edge of dough into roll to seal. Cut each roll into 12
(1-inch) slices. Place on cookie sheet. To make heart shape, pinch one
side of slice to form sharp point; make deep indentation in opposite
side of dough with knife to make top of heart.
3. Bake 12 to 15 minutes or until golden brown.
4. Meanwhile, mix icing ingredients until smooth and spreadable. Remove
rolls from cookie sheet to cooling rack; spread icing over warm rolls.
High Altitude (3500-6500 ft): Not recommended.
Time-Saver: Skip the heart shape and make regular round rolls.
Nutrition Information:
1 Roll: Calories 160 (Calories from Fat 35); Total Fat 4g (Saturated
Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 310mg; Total
Carbohydrate 29g (Dietary Fiber 0g, Sugars 14g); Protein 2g Percent
Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
BAKED ZITI WITH
PUMPKIN & SAUSAGE
~Shared by Linda
H., Rosharon, TX
Yields: 12 servings
Nonstick cooking spray
4 cups (12 oz.) dry regular or whole-wheat ziti
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
4 links (12 oz.) fully-cooked Italian-seasoned chicken sausage, cut
into 1/4-inch slices
1 pkg. (6 oz.) or about 4 cups pre-washed baby spinach
1 cup (4 oz.) shredded part-skim or 2% milk reduced-fat mozzarella
cheese
1/2 cup (1.5 oz.) shredded Parmesan cheese
Directions
Preheat oven to 425º F. Spray 4-quart baking dish with nonstick cooking
spray.
Prepare pasta according to package directions. Reserve 1/2 cup pasta
cooking water and set aside for later use. Drain pasta; return to
cooking pot.
Meanwhile, combine pumpkin, flour, garlic powder, salt, nutmeg and
cayenne pepper in medium skillet over medium heat. Slowly add
evaporated milk, stirring until smooth. Cook, stirring occasionally,
for 2 to 3 minutes or until mixture begins to thicken slightly. Pour
over pasta in pot. Add sausage and reserved pasta cooking water; stir
well.
Spread half of the pasta mixture into prepared baking dish. Top with
spinach. Cover with remaining pasta mixture. Lightly spray piece of
foil with nonstick cooking spray. Cover ziti with foil,
greased-side-down.
Bake for 20 minutes or until heated through. Combine mozzarella and
Parmesan cheeses in small bowl. Remove foil; sprinkle with cheese
mixture. Bake, uncovered, for an additional 5 minutes or until cheese
is melted.
Source: Food.com
http://Food.com
APPETIZER MEATBALLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 pound ground beef
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup milk
1/3 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
Sauce
1/2 cup ketchup
1/2 cup chopped onion
1/3 cup sugar
1/3 cup ketchup
1/2 cup chopped onion
1/3 cup sugar
1/3 cup vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper
Combine the first seven ingredients; mix well. Shape into 1-in. balls.
In a skillet over medium heat, brown meatballs; drain. Place in a
2-1/2-qt. baking dish.
Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at 350
degrees for 50-60 minutes or until meatballs are done.
Makes about 3 dozen.
LOUISIANA HOT SAUCE
~Shared by Johnny,
LA
3 cups stemmed, finely chopped, red cayenne peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 Tbsp. salt
Simmer over medium heat until very soft, stirring occasionally. Remove
and mash with potato masher Press mixture through a sieve to leave skin
and seeds Discard solids. If this is too thick to pour add vinegar and
salt to consistency. Bottle or can in jar.
This will last 6 weeks or so on the shelf, but a very long time when
refrigerated.
BLUE RIBBON BROWNIE
COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
BOTTOM LAYER:
3/4 c. flour
1 c. sugar
5 tbsp. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 c. shortening
2 eggs
TOP LAYER:
1/2 c. plus 1 tbsp. flour
1 egg
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 c. milk
1 heaping tbsp. shortening
1/2 c. sugar
1/2 tsp. salt
ICING:
1 c. powdered sugar
1/3 c. butter
3 tsp. cocoa
Combine all ingredients for the bottom layer and mix by hand. Pour into
a 9x13x2 inch dish. Sprinkle 1 cup pecans over this layer. Combine all
the ingredients for the top layer (by hand). Spread over bottom layer.
Bake at 350 degrees until done. Cool. Mix icing and spread over cooked
mixture. Cut cookies into bars.
BERRY UPSIDE DOWN
CAKE
~Shared by Marilyn,
Canton, OH
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries, halved
1 cup sliced fresh strawberries
3/4 cup sugar
1 package (3 ounces) raspberry gelatin
1 1/2 cups miniature marshmallows
1 package (18-1/4 ounces) yellow cake mix
2 eggs
1 1/4 cups water
2 Tbsp. Canola oil
In a greased 13-in. x 9-in. baking dish, layer walnuts and berries;
sprinkle with sugar, gelatin and marshmallows.
In a large bowl, combine the cake mix, with eggs, water and oil; beat
on
low speed for 30 seconds.
Beat on medium for 2 minutes. Pour over top of fruit and nuts in
pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the
center comes out clean.
Cool for 5 minutes before inverting onto a serving platter. Refrigerate
leftovers.
Yield: 15 servings.
STEAK AU POIVRE
~Shared by Treva, NC
Simple and delicious classic.
Start to Finish: 30 minutes
Makes 4 servings
1 tablespoon cracked black pepper
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch
thick (1 pound)
2 tablespoons butter or margarine
1/4 cup brandy or beef broth
1/4 cup beef broth
1/2 cup whipping cream
2 teaspoons Dijon-style mustard
1. Use your fingers to press the pepper onto both sides of the steaks.
If using top loin steaks, cut each steak in half crosswise. In a large
skillet cook steaks in hot butter over medium heat to desired doneness,
turning once. For tenderloin steaks, allow 10 to 13 minutes for medium
rare (145 degrees F) to medium (160 degrees F). For top loin steaks,
allow 12 to 15 minutes for medium rare to medium. Transfer steaks to a
serving platter, reserving the drippings in the skillet. Keep warm.
Remove skillet from burner and allow to stand 1 minute.
2. For sauce, combine brandy and beef broth (or all beef broth);
carefully stir into drippings in skillet, scraping up crusty browned
bits. Stir in whipping cream and mustard. Bring to boiling. Boil
gently, uncovered, over medium heat for 5 to 6 minutes or until mixture
is reduced to 1/2 cup, stirring occasionally. Spoon sauce over steaks
to serve.
Nutrition Facts
Calories 370, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated
Fat (g) 8, Polyunsaturated Fat (g) 1, Cholesterol (mg) 114, Sodium (mg)
192, Carbohydrate (g) 2, Total Sugar (g) 1, Protein (g) 25
WALNUT AND SAGE
POTATOES AU GRATIN
~Shared by Linda
H., Rosharon, TX
2 pounds fingerling potatoes
1 medium onion, chopped
1 teaspoon bottled minced garlic (2 cloves)
3 tablespoons walnut oil or olive oil
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 cups milk
3 tablespoons snipped fresh sage
1 cup shredded Gruyere cheese (4 oz.)
1/3 cup broken walnuts
Fresh sage leaves (optional)
Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside.
Halve potatoes lengthwise. Place potato halves in colander. Rinse with
cold water; drain.
For sauce: In a medium saucepan, cook onion and garlic in hot oil over
medium heat until tender. Stir in flour, salt, and pepper. Add milk all
at once. Cook and stir until thickened and bubbly. Remove from heat;
stir in snipped sage.
Layer half of the potatoes in a greased 2-quart casserole. Top with
half the sauce. Sprinkle with half of the cheese. Repeat layering with
potatoes and sauce. (Cover and chill remaining cheese until needed.)
Cover and bake for 40 minutes. Uncover and bake about 25 minutes more
or just until potatoes are tender. Sprinkle with remaining cheese; top
with walnuts. Bake, uncovered, for 5 minutes more. Let stand for 10
minutes before serving. If desired, garnish with sage leaves. Makes 10
to 12 servings.
Microwave Directions: Using microwave-safe casserole, prepare as
directed through Step 3. Cover with plastic wrap, turning back edge of
wrap to allow steam to escape. Microwave on 70 percent power
(medium-high) for 25 to 30 minutes or until potatoes are tender.
Sprinkle with remaining cheese; top with walnuts. Cover and let stand
for 5 minutes.
Nutrition Facts
Servings Per Recipe 10 to 12 servings:Calories217, Total Fat (g)12,
Saturated Fat (g)3, Cholesterol (mg)17, Sodium (mg)187, Carbohydrate
(g)20, Fiber (g)2, Protein (g)9, Vitamin A (DV%)7, Vitamin C (DV%)23,
Calcium (DV%)20, Iron (DV%)6,
Percent Daily Values are based on a 2,000 calorie diet
Source: BHG.com
http://BHG.com
BANANA SPLIT
SHORTCAKES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 cups Original Bisquick mix
1/3 cup sugar
3 tablespoons baking cocoa
3 tablespoons butter, melted
1/2 cup milk
1 pint (2 cups) vanilla ice cream
1 package (10 ounces) frozen strawberries in syrup, thawed
2 medium bananas, sliced
1/4 cup chocolate fudge topping, heated
Whipped topping, if desired
Maraschino cherries, if desired
Heat oven to 425 degrees. Mix Bisquick mix, sugar and cocoa in medium
bowl. Stir in butter and milk until soft dough forms. Drop dough by 6
spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until knife inserted in center of shortcake
comes out clean. Cool 5 minutes. Split warm shortcakes. Fill with ice
cream, strawberries, bananas and fudge topping. Top with whipped
topping, cherries and, if desired, additional fudge topping.
Makes 6 servings
LEAN AND MEAN TEXAS
BARBECUED BRISKET
~Shared by Johnny,
LA
Serves 10-12.
6 cups wood chips or chunks (preferably hickory or oak)
Cold water or beer
For the brisket and rub:
1 trimmed brisket (5 to 6 lbs.) with a layer of fat at least 1/4-inch
thick
3 tbls. chili powder
1 tbl. coarse salt
2 tsps. black pepper
1-1/2 tsps. brown sugar
1-1/2 tsps. garlic salt
1-1/2 tsps. onion powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 to 1 tsp. cayenne pepper
For the vinegar-beer mop sauce:
1 cup distilled white vinegar
1 cup beer
1 tbl. garlic salt
1 tbl. brown sugar
1 tsp. red hot pepper flakes
1 tsp. black pepper
1. Soak wood chips or chunks in cold water or beer for 1 hour. Drain
and discard liquid.
2. Rinse the brisket under cold running water and blot dry with paper
towels. Combine all the ingredients for the rub in a small bowl and
stir to mix. Rub this mixture onto the brisket on all sides. If you
have time, let the brisket stand in the refrigerator, covered, for 4 to
6 hours, but you certainly can cook it right away.
3. Combine all ingredients for the mop sauce in a nonreactive bowl and
stir until the salt and brown sugar are dissolved.
4. Set up grill for indirect grilling and preheat to low. If using a
gas grill, put all wood chips in the smoker box or in a smoker pouch
and preheat on high until you see smoke, then reduce the heat to low.
5. When ready to cook, if using a charcoal grill, toss 1 cup of wood
chips on the coals.
6. Place the brisket, fat-side up, in an aluminum foil pan and place in
the center of the hot grate, away from the heat. Cover the grill. Grill
the brisket until tender, about 6 hours (the cooking time will depend
on the size of the brisket and the heat of the grill). (See note.)
7. Baste or mop the brisket with the mop sauce once an hour for
the first 4 hours. If using a charcoal grill, you’ll need to add 12
fresh coals and 1/2 cup wood chips per side every hour. To test for
doneness, use an instant-read thermometer. The internal temperature
should be about 190 degrees.
8. Transfer the brisket to a cutting board and let rest for 10 minutes.
Thinly slice across the grain, using an electric knife or sharp carving
knife. Transfer sliced meat to plates or platter and pour the pan
juices on top.
Note: If the brisket starts to dry out before the meat is fully cooked
and tender, wrap it in aluminum foil to finish cooking.
Source: Steven Raichlen’s "How to Grill"
http://www.amazon.com/exec/obidos/ASIN/0761120149/atozreci-20
DISNEY SGT.
PRESTON'S YUKON SALOON
NACHOS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 ounces Bag tortilla chips
1/2 cup refried beans
1/2 cup Cheese sauce
1/4 cup Jalapeno peppers, sliced
1/2 cup Sliced black olives
1/2 cup Onion, diced
1/2 cup Tomatoes, diced
2 cups Cheddar cheese, shredded
2 cups Jack cheese, shredded
1/2 cup Scallions, chopped
1/2 cup Sour cream
1/2 cup GUACAMOLE
1/2 cup SALSA
In 9" baking dish, spread an even layer of chips. Pour cheese sauce and
beans evenly over chips. Sprinkle with jalapenos, olives, onions, and
tomatoes. Top with cheese; bake 5 mins or until cheese melts. Garnish
with scallions. Serve with sour cream, guacamole and salsa.
PANCAKE CUPCAKES
~Shared by Marilyn,
Canton, OH
Sometimes the best recipes are based on the simplest ideas. Like this
one: Make pancake batter, then bake it in cupcake tins!
2 cups Original Bisquick mix
1 cup milk
2 eggs
1/2 stick butter
12 Tbsp filling: try Nutella, fruit jam, cream cheese or berries
confectioners sugar for sprinkling tops
maple syrup, heated for serving
Preheat oven to 400 degrees. Generously coat the bottom & sides of
a 12-muffin tin with butter. Make Bisquick pancakes per instructions on
the box. Fill each cup in the muffin tin half-way. Add 1 tbsp of
filling to the middle of each muffin, then cover with the remaining
pancake mix. Bake 20 minutes. Remove from oven, place on serving dish;
sprinkle with powdered sugar. Serve with warm syrup, if desired.
Tip: You can just fill the tins 2/3 full, then put the filling mix on
top. When the muffins bake up, they will enclose the filling...
ENJOY!!! =0)
There is also a baker's secret to get the add in's such as cranberries,
strawberries, blueberries, chocolate chips to suspend in the batter.
Take the add in and add just a couple of tablespoons of flour (or dry
pancake mix) and mix together. The flour coats the add ins and help
suspend them in the batter! Good luck. I know I have had great luck
with this trick! Happy baking! As for the other fillings, jam and cream
cheese.... instead of putting it in the middle, try placing it on top
of your muffin before you bake it!
PINEAPPLE-PECAN
QUICK BREAD
~Shared by Treva, NC
Pineapple makes this quick bread moist and flavorful.
12 servings
Active Time: 25 minutes
Total Time: 1 1/4 hours (muffins) - 1 1/2 hours (mini loaves) - 2 1/4
hours (large loaf)
Quick-Bread Dry Mix, (recipe follows)
2 large eggs
1 cup nonfat buttermilk, (see Tips)
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
2 cups diced pineapple, fresh or canned, drained
1/2 cup chopped toasted pecans, (see Tips), plus more for topping if
desired
Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F
for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
Prepare Quick-Bread Dry Mix.
Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large
bowl until well combined.
Make a well in the center of the dry ingredients, pour in the wet
ingredients and stir until just combined. Add pineapple and pecans.
Stir just to combine; do not overmix. Transfer batter to the prepared
pan(s). Top with additional pecans, if desired.
Bake until golden brown and a wooden skewer inserted into the center
comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35
minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool
in the pan(s) for 10 minutes, then turn out onto a wire rack. Let
muffins and mini Bundts cool for 5 minutes more, mini loaves for 30
minutes, large loaves for 40 minutes.
Nutrition
Per serving : 223 Calories; 9 g Fat; 2 g Sat; 4 g Mono; 41 mg
Cholesterol; 31 g Carbohydrates; 5 g Protein; 2 g Fiber; 182 mg Sodium;
93 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carb, 1.5 fat (mono)
Tips & Notes
Make Ahead Tip: Store, individually wrapped, at room temperature for up
to 2 days or in the freezer for up to 1 month.
Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet
and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To
toast sliced almonds, cook in a small dry skillet over medium-low heat,
stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Pan Options:
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
FINIKIA
~Shared by Linda
H., Rosharon, TX
Servings: 60
Fell in love with these at the Greek Festival in Houston this year. ~LCH
1/2 cup butter, softened
1/2 cup superfine sugar
1 grated zest of one orange
1/2 cup corn oil
2 1/2 cups all-purpose flour
1 1/2 cups semolina
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup orange juice
1 cup water
1 cup white sugar
1/2 cup honey
1 cinnamon stick
2 teaspoons lemon juice
1/2 cup finely chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, superfine sugar and orange
zest. Gradually mix in the oil and beat until light and fluffy. Combine
the flour, semolina, baking powder, cinnamon and cloves; beat into the
fluffy mixture alternately with the orange juice. As the mixture
thickens, turn out onto a floured board and knead into a firm dough.
Pinch off tablespoonfuls of dough and form them into balls or ovals.
Place cookies 2 inches apart onto the prepared cookie sheets.
Bake for 25 minutes in the preheated oven, or until golden. Cool on
baking sheets until room temperature.
To make the syrup: In a medium saucepan, over medium heat, combine the
water, white sugar, honey, cinnamon stick and lemon juice. Bring to a
boil and boil for 10 minutes. Remove the cinnamon stick. While the
mixture is boiling hot, dip the cookies in one at a time, making sure
to cover them completely. Place them on a wire rack to dry and sprinkle
with walnuts. Place paper under the rack to catch the drips. Keep
finished cookies in a sealed container at room temperature.
Source: Allrecipes.com
http://Allrecipes.com
RASPBERRY PUDDING
PARFAITS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 cups cold milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Fold in 1 cup whipped topping. Spoon a third of the pudding into six
parfait glasses. Set aside six raspberries for garnish; divide half of
the remaining berries over pudding.
Repeat layers. Top with remaining pudding and garnish with the reserved
berries.
Makes 6 servings.
ROCK'S HAMBURGERS
~Shared by Johnny,
LA
Makes 4 servings
3/4 pound ground sirloin
1/4 pound ground chuck
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 American cheese slices (optional)
4 hamburger buns
Sliced tomatoes
Lettuce leaves
Combine the sirloin, chuck, salt and pepper, and divide into four equal
portions. Shape into patties about three-fourths of an inch thick. Heat
a nonstick griddle or cast-iron skillet over high heat. Add the
patties, then reduce to medium-high heat. Cook for about 5 minutes. Do
not smash the patties with a spatula, as this will force out all of the
juices. Flip and cook for about 3 to 4 minutes, or until cooked through.
If you're using the cheese, top each patty with a slice. Then transfer
to the buns. Dress with tomatoes and lettuce. Of course, you can spread
the buns with mayonnaise and/or mustard, according to personal taste.
EGGPLANT AND LAMB
STEW
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons butter
1 1/2 pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
1/2 cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper
In a large pot, melt the butter over medium heat, and brown the lamb on
all sides. Mix in the eggplants, tomatoes, onions, green bell peppers,
and garlic. Cook and stir until tender and lightly browned.
In a small bowl, blend the tomato paste and water. Mix into the pot
with the lamb. Season lamb with allspice, salt, and pepper. Reduce
heat, and simmer about 1 1/2 hours, stirring occasionally, until the
meat shreds easily with a fork. Add a little water as necessary to keep
the ingredients moist.
HOLIDAY SPINACH
CASSEROLE
~Shared by Marilyn,
Canton, OH
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika
Preheat oven to 350. Grease a casserole dish; set aside.
Thaw spinach and press or squeeze to remove excess water.
In a large mixing bowl, combine spinach, cream cheese, parmesan cheese,
and 1/4 cup melted butter. Spoon into prepared casserole. Sprinkle with
breadcrumbs and paprika, and drizzle with remaining 1/4 cup
butter. Bake at 350 degrees for 25 minutes.
Yield: 8 Servings
ZESTY MINESTRONE
~Shared by Treva, NC
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, rinsed
2 cans (14 oz. Each) vegetable broth
2 cups water
1 tsp. Italian seasoning
1 & 1/2 cups small shell macaroni, uncooked
1/2 cup KRAFT Grated Parmesan Cheese
HEAT dressing in large nonstick skillet on medium-high heat. Add
onions, celery and carrots; cook 2 min. Or until crisp-tender, stirring
occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water
and seasoning; stir. Cover with lid.
COOK on LOW 6 hours (or on HIGH 3 hours).
STIR in macaroni; cook 10 to 15 min. Or until macaroni is tender.
Sprinkle with cheese just before serving.
Source: Kraft
SUGAR COOKIES WITH
PISTACHIO AND DRIED
CHERRIES
~Shared by Linda
H., Rosharon, TX
Serves: 8 servings
1 (8-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips
Preheat the oven to 350 degrees F.
Open sugar cookie log and press into a rectangle on cutting board. Add
pistachios and cherries, press into dough and then re-shape into a log.
Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
Bake 7 to 11 minutes, until golden around the edges. Transfer to wire
racks to cool completely.
While cookies are baking, melt white chocolate chips in a double boiler
or bowl over simmering water.
When cookies are cool, dip bottom half of cookies into melted white
chocolate and place on waxed or parchment paper to cool.
RASPBERRY VINEGAR
PORK TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 tbs. butter
1 tbs. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbs. fresh or dried parsley
1/2 cup chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish
Melt butter in a large skillet; add oil. Brown the pork on each side
over high heat. Pour off oil; reduce heat to medium low. Add 2
tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove
pork to heated container; cover to keep warm. Add remaining vinegar;
stir up browned bits from bottom of skillet. Raise heat and boil until
the vinegar is reduced to a thick glaze. Add the tomatoes, sage,
parsley and chicken stock. Boil until liquid is reduced to half the
original volume. Strain sauce; season with the salt and pepper. Spoon
over chops. Garnish with the fresh raspberries and sage.
*Chicken breasts may be substituted in this recipe.
Yield: 8 servings. diabetic exchanges: one serving equals 2 meats, 1
vegetable, 1 fat; also, 216 calories, 115 mg sodium, 60 mg cholesterol,
4 gm carbohydrate, 20 gm protein, 13 gm fat.
MAMA'S ICE CREAM
~Shared by Johnny,
LA
Makes about 1 quart
6 eggs, beaten
4 cups milk
1 cup sugar
1 tablespoon vanilla extract
2 cups chopped fruit, such as peaches, strawberries, or bananas
Combine the eggs, milk, sugar and vanilla in a saucepan over medium-low
heat. Stirring constantly, cook until the mixture thickens enough to
coat the back of a spoon. Remove from heat. Chill in the refrigerator
for about 2 hours.
Remove from the refrigerator and add the fruit. Freeze in an ice cream
freezer, according to manufacturer's directions.
LAMB CHOPS WITH
BALSAMIC REDUCTION
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
In a small bowl or cup, mix together the rosemary, basil, thyme, salt
and pepper. Rub this mixture onto the lamb chops on both sides. Place
them on a plate, cover and set aside for 15 minutes to absorb the
flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb
chops in the skillet, and cook for about 3 1/2 minutes per side for
medium rare, or continue to cook to your desired doneness. Remove from
the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until
browned. Stir in vinegar, scraping any bits of lamb from the bottom of
the skillet, then stir in the chicken broth. Continue to cook and stir
over medium-high heat for about 5 minutes, until the sauce has reduced
by half. If you don't, the sauce will be runny and not good. Remove
from heat, and stir in the butter. Pour over the lamb chops, and serve.
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FLUFFY KEY LIME PIE
~Shared by Brenda,
AL
I made this the other day so thought I'd share it. I got it from Taste
of Home web site.
1 (3-oz) pkg sugar free lime Jell-O
1/4 cup boiling water
2 (6-oz) cartons of key lime pie yogurt
8-oz lite cool whip, thawed
1 reduced fat graham cracker pie crust
In a large bowl dissolve Jell-O in hot water. Whisk in yogurt. Fold in
cool whip. Pour into crust and chill for at least 3 hours or longer.
Makes 8 servings
Source: Taste of Home
BARLEY-STUFFED
PEPPERS
~Shared by Treva, NC
Very easy to make and has good flavor. Plan to make it again, adding
chicken.
Prep: 35 minutes
Bake: 22 minutes
Makes 4 servings
1 cup reduced-sodium chicken broth
1 cup sliced fresh mushrooms
2/3 cup quick-cooking barley
2 large red, yellow, and/or green sweet peppers (about 1 pound)
1 egg, beaten
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1 large tomato, peeled, seeded, and chopped (about 3/4 cup)
1/2 cup shredded zucchini
1/3 cup soft bread crumbs
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
crushed
1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary,
crushed
1/8 teaspoon onion salt
Several dashes bottled hot pepper sauce
Fresh rosemary (optional)
Dried red chili peppers (optional)
1. In a medium saucepan combine the broth, mushrooms, and barley. Bring
to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until
barley is tender. Drain thoroughly.
2. Cut sweet peppers in half lengthwise; remove seeds and membranes. If
desired, precook pepper halves in boiling water for 3 minutes. Drain on
paper towels.
3. In a medium mixing bowl stir together the egg, 1/2 cup of the
cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion
salt, and bottled hot pepper sauce. Stir in cooked barley mixture.
Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon
barley mixture into the pepper halves.
4. Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25
minutes or until filling is heated through. Sprinkle remaining cheese
over the peppers. Return to oven; bake 2 minutes more. Carefully
transfer peppers to a serving platter. If desired, garnish with fresh
rosemary and dried red chili peppers.
Nutrition Facts
Calories 195, Total Fat (g) 5, Saturated Fat (g) 2, Cholesterol (mg)
62, Sodium (mg) 364, Carbohydrate (g) 28, Fiber (g) 5, Protein (g) 12
Daily Values are based on a 2,000 calorie diet
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GARDEN PATCH RIGATONI
~Shared by Doe,
Oliver, B.C., Canada
This homey casserole combines plump tubular pasta & a host of
veggies in a savory Cheddar sauce enlivened with hot pepper seasoning
& Dijon mustard.
2 tbsp butter
1/2 c thinly sliced celery
2 tbsp flour
2 c non-fat milk
1/2 c low fat cottage cheese
1/2 c sharp cheddar
1 tbsp dijon
1/2 tsp liquid hot pepper seasoning
1/8 tsp grd nutmeg
8 oz dried rigatoni or other bite size tube shaped pasta
3 med carrots about 4 1/2 oz/215g total cut into thin diagonal slices
2 c broccoli florets
1 c fresh yellow or white corn kernels- about 1 lg ear or 1 c frozen,
thawed
2 med size pear shaped-Roma type tomatoes - 6oz seeded & chopped
1/2 c reduced fat Swiss cheese
2 tbsp Parmesan or Romano
Melt butter in 2 qt pan over med heat. Add celery & cook, stirring
often til soft but not browned. Add flour & cook stirring til
bubbly. Take from heat & gradually stir in milk; return to heat
& continue to cook, stirring til the sauce comes to a boil. Add
cottage cheese, mustard, hot pepper seasoning, & nutmeg; stir til
cheddar is melted. Take from heat & set aside.
In 5-6 qt pan cook pasta. After pasta has cooked for 5 mins, add
carrots to pan, after 3 more mins, add broccoli. Drain pasta &
veggies well, pour into a lg bowl & add cheese sauce, corn,
tomatoes. Mix lightly. Spread pasta mix in oiled 2-2 1/2 qt casserole,
sprinkle with Parmesan & Swiss cheese. Bake at 400 til lightly
browned on top- about 25 mins.
430 calories per serving-27% from fat 13g total fat
8g sat fat 33mg chol 470mg sodium 57g
carbs 6g fiber 23g protein 395mg calcium 3mg
iron
Exchanges per Serving:
2 3/4 starch 0 fruit 1/2 skim milk 0 other
carbs/sugar 1 3/4 vegetables 1 med-fat meat protein 1
1/2 fat
ROASTED ASPARAGUS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 20 medium-width asparagus spears
- 2 teaspoons olive oil
- 2 teaspoons lemon juice
- Salt and pepper to taste
- 2 garlic cloves, very finely minced
DIRECTIONS
Preheat the oven to 450 degrees F.
Place the asparagus spears side by side in a single layer on a baking
sheet lined with parchment paper or aluminum foil sprayed with cooking
spray.
Combine the remaining ingredients and sprinkle them over the asparagus.
Roast the asparagus for 10 minutes until cooked through but crisp.
Nutritional Information Per Serving (5 spears): Calories: 41, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g,
Sugars: 2 g, Protein: 2 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
ITALIAN-STYLE
GRILLED CHICKEN BREASTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup plain low-fat yogurt
- 1 tablespoon tomato paste
- 2 green onions, coarsely chopped
- 2 cloves garlic, quartered
- 1 piece (1-inch) peeled ginger root, coarsely chopped (or 1
teaspoon ground ginger)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 4 chicken breasts (bone-in)
- 2 tablespoons chopped fresh coriander or parsley
DIRECTIONS
Preheat barbecue grill or oven to 350 degrees F.
In a food processor, combine yogurt, tomato paste, green onions,
garlic, ginger, cumin, coriander, salt and cayenne pepper; puree until
smooth.
Arrange chicken in a shallow dish; coat with yogurt mixture. Cover and
refrigerate for 1 hour or up to 1 day ahead. Remove from refrigerator
30 minutes before cooking.
Place chicken skin-side down on greased grill over medium-high heat;
cook for 15 minutes. Brush with marinade; turn and cook for 10 to 15
minutes longer until golden and juices run clear. (Or place chicken on
rack set on baking sheet; roast, basting after 30 minutes with
marinade, for 50 to 55 minutes or until juices run clear.) Serve
garnished with chopped coriander.
Nutritional Information Per Serving (1 piece of chicken): Calories:
133, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g, Protein: 24 g, Sodium:
300 mg, Cholesterol: 59 mg
Diabetic Exchanges: 1/4 Low-Fat Milk, 3 Very Lean Meat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
SPLIT PEA SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 4 (1 cup) servings
INGREDIENTS
- 1 cup green or yellow split peas
- 6 cups water
- 1 tablespoon low-sodium chicken or vegetable bouillon granules
- 1 carrot, sliced
- 1 onion, quartered
- Pinch dried leaf marjoram
- Pinch dried leaf thyme
- Dash red (cayenne) pepper
- 1 teaspoon imitation bacon bits
DIRECTIONS
Rinse split peas; soak overnight if possible.
In a large saucepan, place all ingredients except bacon bits. Bring to
a boil. Cover, reduce heat and simmer 45 minutes until tender.
If a smooth soup is desired, process in a blender or a food processor
fitted with the metal blade.
Return to saucepan to warm before serving; add bacon bits for a meaty
taste.
Nutritional Information Per Serving (1 cup): Calories: 184, Fat: 1 g,
Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 13 g, Sodium: 28 mg
Diabetic Exchanges: 2 Starch/Bread, 1 Meat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/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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STEAK WITH HOISIN SAUCE
~Shared by Maggie,
TX
21 minutes
10 minutes to make
11 minutes to cook
1 tablespoon vegetable oil
1 small red onion, thinly sliced
2 cups sliced mushrooms
1 tablespoon minced fresh ginger root Salt and pepper
1 garlic clove, halved
2 (8-ounce) beef loin strip steaks, cut 1-inch thick
1/4 cup hoisin sauce
1 tablespoon chili sauce with garlic
1 tablespoon soy sauce
1/4 cup beef broth
Heat oil in large heavy skillet. Add red onion, mushrooms and ginger
root. Saute 3 minutes or until vegetables are tender. Season with salt
and pepper to taste. Remove and set aside. Wipe skillet to remove any
food particles. Rub garlic halves over steaks. Season steaks with salt
and pepper. Heat skillet. Add steaks and brown on high 2 minutes per
side. Remove meat. Reduce heat to medium. Add hoisin sauce, chili
sauce, soy sauce and broth. Scrape up any browned bits. Return steaks
and vegetables to skillet. Cook 2 minutes per side over medium heat, or
to desired doneness.
Serves 2.
Per serving: 598 calories; 24 g fat (7 g saturated fat; 36 percent
calories from fat); 26 g carbohydrates; 186 mg cholesterol; 1,448 mg
sodium; 69 g protein; 3 g fiber.
Source: The Detroit News
http://www.detnews.com/
CHICKEN CHOW MEIN
~Shared by Maggie,
TX
Servings: 2
This dish makes use of a tender, juicy Asian cabbage called bok choy
which is simple to cook and really tasty. You should be able to find
bok choy (also known as pak choy, Chinese white cabbage or hakusai) in
your local grocery story, but if not, a nice heart of romaine (halved
or a handful or two of baby spinach thrown into the wok for the last 2
or 3 minutes of cooking will do the trick.
Ingredients
a thumb-sized piece of fresh root ginger
2 cloves of garlic
½ - 1 fresh red chile, to your taste
1 large skinless chicken breast fillet, preferably free-range or organic
Sea salt and freshly ground black pepper
2 scallions
a small bunch of fresh cilantro
1 bok choy
Optional: 4 shiitake mushrooms
4 ounces (2 bundles) chow mein noodles
peanut or vegetable oil
1 heaped teaspoon cornstarch
1 x 8-ounce can of water chestnuts
2-3 tablespoons soy sauce
1 small lime
Method
To prepare your stir-fry
Put a large pan of water on to boil. Peel and finely slice the ginger
and garlic. Finely slice the chile. Slice the chicken into finger-sized
strips and lightly season with salt and pepper. Cut the ends of your
scallions and finely slice. Halve the bok choy lengthwise. If using the
mushrooms, either tear into pieces or leave whole.
To cook your stir-fry
Preheat a wok or a large frying pan on a high heat and once it’s very,
very hot, add a good lug of peanut oil and swirl it around. Stir in the
chicken strips and cook for a couple of minutes, until the chicken
browns slightly. Add the ginger, chile, cilantro stalks, mushrooms (if
using) and half the scallions. Stir-fry for 30 seconds, keeping
everything moving around the wok quickly. Add your noodles and bok choy
to the boiling water and cook for 2 to 3 minutes, no longer. Meanwhile
add the cornstarch, water chestnuts, and their water to the woke and
give it another good shake to make sure nothing sticks to the bottom.
Remove from heat and stir in 2 tablespoons of soy sauce. Halve the
lime, squeeze the juice of one half into the pan and mix well. Drain
the noodles and bok choy in a colander over a bowl, reserving a little
of the cooking water. Stir in the noodles and bok choy, with a little
of the cooking water to loosen if necessary, and mix well. Have a taste
and season with more soy sauce if needed.
To serve your stir-fry
Use tongs to divide everything between two bowls or plates, or lift on
to one large serving platter. Spoon any juices over the top and
sprinkle with the rest of the scallions and the cilantro leaves. Serve
with lime wedges.
Source: Jamie's Food Revolution by Jamie Oliver
http://www.amazon.com/exec/obidos/ASIN/1401310478/atozreci-20
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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WAKE UP CASSEROLE
The recipe doesn't call for it but, I like to add a sprinkling of
fresh, sliced green onions on top when serving. I think sauteed
mushrooms would find a home with this cheesy casserole, too!
8 frozen hash brown patties
4 cups shredded cheddar cheese
1 pound bacon, cooked, drained and crumbled
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon mustard powder
Place hash brown patties in a single layer in a greased 9- by 13-inch
baking dish. Sprinkle with cheese and bacon. In a bowl, beat eggs,
milk, salt and mustard. Pour over casserole. Cover and bake at 350
degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are
golden brown and a knife inserted in the center comes out clean.
Serves 8.
Per serving: 511 calories; 33 g fat (17 g saturated fat; 58 percent
calories from fat); 26 g carbohydrates; 263 mg cholesterol; 846 mg
sodium; 28 g protein; 2 g fiber.
Source: Cooking Cache
http://www.cookingcache.com
MESCLUN SALAD
1 clove garlic, halved
1 shallot, chopped
2 tbsp red wine vinegar
1 tbsp balsamic vinegar
1/2 cup olive oil
3 cups mesclun
Rub the inside of a large salad bowl with garlic halves. Mix the
shallots and the vinegars in the bowl and allow to stand for 5
minutes. Pour the oil into the bowl in a slow steady
stream. Whisk until well blended. Add the mesclun and toss
with the dressing. Serve immediately.
Makes 4 servings
Source: The Cooks Garden
SAUSAGE JALAPENO
POPPERS
Prep Time: 1 Hour
Cook Time: 20 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 30 (2 pepper halves, each)
Ingredients:
2 (12 ounce) packages ground sausage
2 (8 ounce) packages cream cheese, softened
30 jalapeno chile peppers
2 pounds sliced bacon, cut in half
honey (for brushing bacon)*
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place ground sausage in a large, deep skillet. Cook over medium high
heat until evenly brown.
3. Drain sausage and place in a medium bowl. Mix with the cream cheese.
4. Pre-cook bacon slightly in microwave in layers of paper towels, on a
micro-safe dish. Just cook a couple of minutes, this will reduce
splattering in the final cooking in the oven, as well as ensure the
bacon is fully cooked. After removing bacon from microwave, lay each
piece out flat and brush lightly with honey.
5. Cut jalapenos in half lengthwise. Remove the seeds. Stuff each
jalapeno half with equal portions of the sausage and cream cheese
mixture. Wrap with half slices of bacon. Secure bacon with toothpicks.
6. Arrange wrapped jalapenos in a large, shallow baking dish**. Bake in
the preheated oven 20 minutes, or until the bacon is evenly brown.
Notes:
*I use only OhioHoney.com
from our very own Lucy Wellhausen,
avalable
at http://www.OhioHoney.com
** I bake the wrapped jalapenos on a metal cookie cooling rack inside
of the baking dish.
Source: Adapted from a recipe found at AllRecipes.com
MOSTACCIOLI
10-12 Servings
Prep: 15 min.
Bake: 45 min.
Ingredients
1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 egg, beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces each) shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese
Directions
Cook pasta according to package directions; drain. Crumble sausage into
a Dutch oven. Cook over medium heat until no longer pink; drain.
Stir in the spaghetti sauce and pasta. In a bowl, combine the egg,
ricotta cheese and mozzarella cheese.
Spoon half of the pasta mixture into a greased shallow 3-qt. baking
dish; layer with cheese mixture and remaining pasta mixture. Cover and
bake at 375° for 40 minutes. Uncover; top with Romano cheese. Bake 5
minutes longer or until heated through.
Yield: 10-12 servings.
Nutrition Facts: 1 serving (1 cup) equals 386 calories, 18 g fat (9 g
saturated fat), 74 mg cholesterol, 747 mg sodium, 36 g carbohydrate, 2
g fiber, 22 g protein
Source: Taste of Home
BUS TRIP COOKIES
1/2 cup butter, softened
2 cups sugar
3 eggs, lightly beaten
1 tbsp coconut or almond extract
3 cups biscuit/baking mix
3 cups mashed potato flakes
In a bowl, cream the butter and the sugar. Add the eggs and the
extract. Mix well. Add the biscuit mix and the potato
flakes. Mix well. Drop by rounded teaspoonfuls 2 inches
apart onto greased baking sheets. Bake at 350 F for 9-12 minutes
or until the edges are lightly browned. Cool for 2 minutes before
removing to wire racks to cool.
Makes 6 dozen
Source: Taste Of Home
OLD FASHIONED GREEN
BEANS AND POTATOES
WITH OREGANO
2 tablespoons olive oil
4 cloves garlic, sliced
2 shallots, sliced
2 pounds green beans, trimmed, washed and blanched
4 cups chopped red potatoes, blanched
1 cup chicken broth
1 tbsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
In a large skillet, heat the olive oil over medium-high heat. Add
the garlic and the shallots. Cook until tender. Remove from
the heat. In a dutch over, combine the beans, potatoes,
reserved cooked garlic and shallots, chicken broth, oregano,
salt, and pepper. Cook, covered, until tender, approximately 30
minutes. Makes 6-8 servings
Source: Taste Of The South
BEEF TERIYAKI
This classic stir-fry is your go-to recipe when you want a flavorful,
filling and fresh dinner. It features beef strips and tender-crisp
broccoli in a soy and garlic-flavored sauce... What a great way to get
them to eat their vegetables!
2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1/2 teaspoon garlic powder
1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick,
cut into very thin strips (about 1 pound)
4 cups fresh *or* frozen broccoli flowerets
Hot cooked rice
Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder
in a small bowl until the mixture is smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high
heat until it's well browned, stirring often. Pour off any fat.
Add the broccoli to the skillet and cook for 1 minute. Stir in
the cornstarch mixture. Cook and stir until the mixture boils and
thickens.Serve the beef mixture over the rice.
GERMAN POTATO SALAD
Ingredients:
Cooking Spray
2 potatoes, sliced
1/2 cup chives, chopped
1/2 c. onions, chopped
1/4 c. green peppers, diced
1/4 cup vinegar
1/4 cup vegetable oil
1 ½ tablespoons fresh parsley, chopped
Sliced bacon, cooked and crumbled
3 tablespoons radish, sliced
Salt and pepper to taste
Directions:
Lightly spray slow cooker with cooking spray Combine all ingredients
except parsley, bacon and radish. Stir and cook on LOW for 5 to 6
hours. Add salt and pepper to taste Garnish with bacon and parsley and
radish before serving.
CARAMEL NUT BUNDLES
20 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
1 can (8 oz.) refrigerated quick crescent dinner rolls
1 tablespoon butter or margarine, melted
1/4 cup pecan, walnut or peanut pieces
3/4 teaspoon water
1. Heat oven to 375°F. Remove wrappers from chocolates. Unroll dough;
separate into 8 triangles.
2. Spread melted butter on each triangle. Place 2 chocolates at wide
end of each triangle; sprinkle with about 1 teaspoon nut pieces. Take
dough on one side of wide end and pull up and over chocolate pieces,
tucking under chocolate and nuts. Pull dough from remaining side up and
over chocolates and dough, tucking under. Continue rolling pastry
covered chocolates toward opposite point. Place rolls on ungreased
cookie sheet with smooth side up.
3. Bake 10 minutes or until lightly browned. Meanwhile place remaining
chocolates and water in small microwave-safe bowl. Microwave at MEDIUM
(50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional
10 seconds at a time, stirring after each heating, until chocolates are
melted and mixture is smooth when stirred. Drizzle over warm pastries.
Serve warm. 8 pastry bundles.
Note: Leftover pastries can be reheated in microwave for a few seconds.
IMPOSSIBLE MEXICAN
PIE
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 1/2 ounces) chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Bisquick
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Salsa, if desired
Sour cream, if desired
Heat oven to 400°. Grease 9-inch pie plate. Cook ground beef and onion
in 10-inch skillet over medium heat, stirring occasionally, until beef
is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top
with chilies. Stir milk, eggs and baking mix until blended. Pour into
pie plate. Bake about 25 minutes or until knife inserted in center
comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer.
Cool 5 minutes. Serve with salsa and sour cream.
Makes 6 servings
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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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