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A
to Z
Recipes
May 22,
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. Yesterday
in the U.S. was Armed Forces Day,
and tomorrow in Canada is Veteran's
Day. Wherever you live, please take time to thank those who
dedicate their lives to keeping you safe. Also thank their families
who also make such unbelievable sacrifices for you.
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 have rented a lovely beach house on Isle of Palms.
We have
space at the house so send me
an email ASAP! 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. 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. 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 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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"Whoever
controls the media, controls the culture."
~Francis Schaeffer
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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MISTER GOD
~Shared by Judy M.,
Montreal, Canada
I'm sorry for keepin' ya up late.
But, I wanna know
If'n you're too busy, I can wait.
You see grandma's been forgettin'
A lot of things. Mamma says so.
She forgot my name, today, Mr. God,
And she's a walkin' kinda slow.
Yesterday, she jest left
Without even sayin' bye.
Daddy brought her back and
He had a tear in his eye.
So, I was wonderin', can you fix her?
She has somthun' called 'all tizers', daddy said.
She forgets who we are sometimes,
And she forgot that grandpa's dead.
Mr. God, you give her a new brememberer
'Cause I miss her playin', and stuff, with me
And the cookies she used to bake.
And, she was so smart, wasn't she?
She used to talk 'bout you a lot.
Now, she jest talks to herself and,
Mr. God, she don't know herself
From the pictures on the shelf.
Sometimes, she calls me 'little boy'
And pats my cheek or hair.
And she don't seem to care.
Please, Mr. God,
Will ya fix her, all new again,
A'fore she gets lost and
Can't bremember where she's been?
She ain't sang a Jesus song
Like I like to hear her to do.
Daddy says 'cause she is getting old.
But, she's not as old as you.
Daddy says you never forget and
You are older than anyone, anywhere.
Mamma says, "All we can do is
Bremember her in prayer.
So, Mr. God, I'm jest askin'
'Cause I don't know how to pray.
'Cause you un'erstand what I try to say.
Does Jesus have a grandma
And does she forget people, too?
I guess she would be your mommy
And wouldn't she be older than you?
Well, I gotta go to bed.
Would ya keep grandma safe, O please,
So as she won't wander off and get lost?
She forgets her hat and coat,
and she could freeze.
I love her lots and
I wish she bremember I'm her little Andy
And bake some good cookies for me,
And even share my candy.
Tell my friend, Jesus, I was here and
Give Him a hug from grandma and me.
She used to know Him and I heard her say,
"Thank you, Jesus, for little Andy."
Good night, Mr. God. Are ya tired?
You work, so hard, all day.
I'll be back a'morrow, to visit,
Before I go out to play.
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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MILLIONS OF MEATBALLS
(this makes a lot — at least four dozen, depending on size)
12-ounces tomato sauce
1 1/2 cups dry bread crumbs
4 eggs, lightly beaten
1/2 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1 teaspoons salt, optional
1/8 teaspoon dried thyme, crushed
1/8 teaspoon dried marjoram, crushed
4 pounds ground beef
In a large mixing bowl, combine first eight ingredients. Add ground
beef and mix well. Shape into meatballs (use a small cookie scoop if
available) and place on broiler pan so grease can drain while cooking.
Bake uncovered in 350 degree oven for 30 minutes. Divide into
meal-sized portions. To prevent from freezing into a solid
meatball-mass, freeze individually on cookie sheets and then place in
freezer bags. Label and freeze.
To serve meatballs, thaw completely, and reheat with your choice of
sauces (six sample sauce recipes follow):
SWEET-N-SOUR
MEATBALLS
(5 servings)
1 (14-oz) can pineapple tidbits or chunks, undrained
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 cup water
1/4 cup cider vinegar
1 teaspoon soy sauce (or more to taste)
1 family meal-sized portion of freezer meatballs
1 (5-oz) can water chestnuts, drained and thinly sliced
1 green pepper, cut in strips
Drain pineapple tidbits, reserving syrup. In medium saucepan, combine
brown sugar and cornstarch. Blend in reserved syrup, water, cider
vinegar and soy sauce. Cook and stir over low heat until thick and
bubbly. Carefully stir in meatballs, water chestnuts, green pepper
strips and pineapple. Heat to a boiling. Serve over hot cooked rice.
CHILI-DAY MEATBALLS
(5 servings)
This recipe sounds a little strange (chili sauce and grape jelly?), but
it tastes like burgundy sauce (only it's made without the wine)
1 (12-oz) jar chili sauce
11-oz. jar grape jelly
2 tablespoons lemon juice
1 cube beef bouillon dissolved in 1/2 cup water
1 family meal-sized portion of freezer meatballs
Whisk together chili sauce, grape jelly, lemon juice and bouillon,
breaking up all clumps. Simmer on low heat until sauce starts to
thicken. Add freezer meatballs; cook in sauce until meatballs are fully
thawed and heated through. Serve over hot cooked noodles or rice.
MEATBALL SANDWICHES
(6 servings)
1 family meal-sized portion of freezer meatballs (approximately 4-5
meatballs per person)
6 hot dog buns (or hoagie rolls)
6 thin slices mozzarella cheese
2 cups prepared spaghetti sauce
Thaw meatballs and spaghetti sauce (if using frozen). Place both in
medium saucepan. Heat until hot. Place meatballs into warmed buns.
Ladle small amount of spaghetti sauce onto each sandwich; place
mozzarella slice onto each sandwich.
TOMATO-SAUCED
MEATBALLS
(5 servings)
1 (10 3/4-oz) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1 family meal-sized portion of freezer meatballs
Mix together soup, water and Worcestershire sauce. Place meatballs in a
medium sized saucepan; pour soup mixture over meatballs. Simmer until
meatballs are heated through. Serve over hot cooked rice.
MEATBALL STROGANOFF
(5 servings)
1 (10 3/4-oz) can condensed cream of mushroom soup
1/2 cup sour cream or plain yogurt
1 cup mushrooms, sliced and cooked in butter until soft
1 family meal-sized portion of freezer meatballs
In medium saucepan, mix together mushroom soup and sour cream. Gently
stir in mushrooms and meatballs. Simmer until meatballs are heated
through. Serve over hot cooked rice or over egg noodles tossed with
melted butter and chopped
parsley.
CATALINA MEATBALLS
(5 servings)
1 medium onion, thinly sliced
2 teaspoons olive oil
1 bottle Catalina salad dressing
1 family meal-sized portion of freezer meatballs
Saute' onion slices in olive oil until softened. Place frozen meatballs
in medium skillet. Pour dressing over meatballs. Cover skillet and cook
over low heat until dressing caramelizes on meatballs and onion, and
the meatballs are fully thawed and heated through. Serve over rice.
Source: Momsmenuplan@yahoogroups.com
http://Momsmenuplan@yahoogroups.com
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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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God Loves Drunk
People, Too!
~Shared by Cindy
W., MO
A man and his wife were awakened at 3:00 am by a loud pounding on the
door.
The man gets up and goes to the door where a drunken stranger, standing
in the pouring rain, is asking for a push.
"Not a chance," says the husband,” it is 3:00 in the morning!"
He slams the door and returns to bed.
"Who was that?" asked his wife.
"Just some drunk guy asking for a push," he answers.
"Did you help him?" she asks.
"No, I did not, it is 3:00 in the morning and it is pouring rain out
there!"
"Well, you have a short memory," says his wife. "Can't you remember
about three months ago when we broke down, and those two guys helped
us? I think you should help him, and you should be ashamed of yourself!
God loves drunk people too."
The man does as he is told, gets dressed, and goes out into the
pounding rain. He calls out into the dark, "Hello, are you still
there?"
"Yes," comes back the answer.
"Do you still need a push?" calls out the husband.
"Yes, please!" comes the reply from the dark.
"Where are you?" asks the husband.
"Over here on the swing set," replied the drunk.
Male Logic
~Shared by Marilyn,
Canton, OH
This is a story which is perfectly logical to all males:
A wife asks her husband, "Could you please go shopping for me and buy
one carton of milk, and if they have eggs, get 6."
A short time later the husband comes back with 6 cartons of milk.
The wife asks him, "Why in the world did you buy 6 cartons of milk?"
He replied, "They had eggs."
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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CHICKEN AND SNOW PEA
STIR-FRY
~Shared by Mary H.,
Montreal, Canada
Hands-on time: 20 minutes
Total time: 20 minutes
Makes: 4 servings
12 ounces boneless skinless chicken breasts, thinly sliced
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
3/4 teaspoon smoked or sweet paprika
1/4 teaspoon ground cumin
2 ounces cured ham (such as prosciutto or serrano), julienned
5 cups snow peas, strings removed
1/4 cup sodium reduced chicken broth
1/4 teaspoon salt
pinch granulated sugar
In bowl, toss together chicken, 1 tablespoon of the oil, garlic,
paprika and cumin.
In wok or skillet, heat remaining oil over high heat; stir-fry ham for
10 seconds. Add chicken mixture; stir-fry until seared all
over. Add snow peas; stir-fry for 30 seconds.
Add chicken broth, salt and sugar; stir-fry until peas are tender-crisp
and chicken is no longer pink inside, 2 to 3 minutes.
Source: Canadian Living magazine.
OVEN-ROASTED SALMON
~Shared by Jim D.,
WA
Serves 4
To ensure uniform pieces of fish that cook at the same rate, buy a
whole center-cut fillet and cut it into 4 pieces. If your knife is not
sharp enough to easily cut through the skin, try a serrated knife. It
is important to keep the skin on during cooking; remove it afterward if
you choose not to serve it. To serve, top with any of the related
relishes.
Ingredients
1 skin-on salmon fillet (1 3/4 to 2 pounds), about 1 1/2 inches at
thickest part (see note)
2 teaspoons olive oil
Instructions
1. Adjust oven rack to lowest position, place rimmed baking sheet on
rack, and heat oven to 500 degrees. Following step by step
illustrations below, use sharp knife to remove any whitish fat from
belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow
slashes about an inch apart along skin side of each piece, being
careful not to cut into flesh.
2. Pat salmon dry with paper towels. Rub fillets evenly with oil and
season liberally with salt and pepper. Reduce oven temperature to 275
degrees and remove baking sheet. Carefully place salmon skin-side down
on baking sheet. Roast until centers of thickest part of fillets are
still translucent when cut into with paring knife or instant-read
thermometer inserted in thickest part of fillets registers 125 degrees,
9 to 13 minutes. Transfer fillets to individual plates or platter. Top
with relish (see related recipes) and serve.
Related relishes (recipe found by following link below):
Fresh Tomato Relish
Orange and Mint Relish
Tangerine and Ginger Relish
Spicy Cucumber Relish
Green Beans with Sauteed Shallots and Vermouth
Source: Cooks Illustrated
http://www.cooksillustrated.com/recipes/detail.asp?docid=12322&Extcode=L1DN5AA00
DRAGON HOT DISH
~Shared by Luanne,
FL
1 ½ pounds Lean Ground meat (beef or turkey)
1 medium Sweet Onion -- chopped fine
2 cups Mixed Chinese Vegetables -- frozen
1 cup Water
10 ½ ounces Cream of Mushroom Soup
1 ¼ cups Milk
1 tsp hot chili paste (? your heat)
Salt and Pepper -- to taste
1 cup Rice -- uncooked
16 ounces Chow Mein Noodles
Brown meat and onion in a large frying pan; season with salt and pepper
to taste. Drain the grease and add the frozen vegetables, rice, chili
paste and 1 cup water. Bring to a boil, cover and simmer for 10
minutes. Add 1 can of Cream of Mushroom soup and milk. Simmer until
slightly thickened. Serve over chow mien noodles.
LEMON CRUMB SQUARES
~Shared by Larry
J., Spring Hill, TN
Give yourself a treat over the weekend.
INGREDIENTS:
1 (15-ounce) can sweetened condensed milk
1/2 cup lemon juice
1 teaspoon grated lemon rind
1-1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup dark brown sugar, firmly packed
1 cup oatmeal, uncooked
TO PREPARE:
Preheat oven to 350 degrees. Blend together milk, juice and rind
of lemon and set aside. Sift together flour, baking powder and
salt. Cream butter and blend in sugar. Add oatmeal and
flour mixture and mix until crumbly. Spread half the mixture in
an 8 X 12 buttered baking pan and pat down. Spread condensed milk
mixture over the top and cover with the remaining crumb mixture.
Bake for 20 to 25 minutes or until edges are browned. Cool in pan
at room temperature for 15 minutes. Cut into 2 inch squares and
chill in pan until firm.
YIELD: 2 dozen
Source: "Traditions...A Taste of the Good Life" by The Junior League of
Little Rock
http://www.amazon.com/exec/obidos/ASIN/0960672419/atozreci-20
BERRY GOOD DIP
~Shared by Marilyn,
Canton, OH
8 oz fresh or thawed frozen strawberries
4 oz cream cheese, softened
1/4 cup sour cream
1 Tbsp. sugar
Orange peel, optional for garnish
Place strawberries in food processor or blender container; process
until smooth. Beat softened cream cheese in small bowl until smooth.
Stir in sour cream, strawberry purée and sugar; cover. Refrigerate
until ready to serve.
Spoon dip into small serving bowl. Garnish with orange peel, if
desired. Serve with assorted fresh fruit dippers or angel food cake
cubes.
Yields: 6 (1/4 cup) servings.
Celebrate the freshness of spring year round with this creamy, smooth
fruit dip. Brimming with the sweet tartness of just-picked
strawberries, this dip is sure to be a keeper.
Cook's Tip: For a super quick fruit spread for toasted English muffins
or bagels, beat 1 package (8 ounces) softened cream cheese in small
bowl until fluffy. Stir in 3 to 4 Tablespoons strawberry spreadable
fruit. Season to taste with 1 to 2 teaspoons sugar, if desired.
SMOKED SALMON
FETTUCCINE WITH FRESH
SPINACH
~Shared by Treva, NC
COOKING SEQUENCE
Prepare salmon through step 7 - 20 minutes
Prepare spinach, complete salmon and serve
SERVES 4
1 (9-ounce) box frozen peas and onions
1 (4-ounce) package smoked salmon
8 ounces fettuccine (1/2 box)
1 tablespoon butter
3 cloves fresh garlic
salt and pepper, to taste
1 tablespoon flour
1 cup whole milk
Steps
1. Fill large saucepan 3/4 full of water. Cover and bring to a boil on
high heat for pasta.
2. Remove tray of peas and onions from carton. Peel back plastic film
slightly to vent. Microwave on high 5 minutes.
3. Preheat large sauté pan on medium-high for 2-3 minutes. Slice salmon
into 1/4-inch strips. Set aside.
4. Stir pasta into boiling water. Boil 8 minutes or until tender,
stirring occasionally.
5. Place butter in pan and swirl to coat. Using garlic press, crush one
garlic clove at a time into sauté pan. Use knife to remove garlic from
bottom of press.
6. Drain peas if needed and add to garlic. Salt and pepper. Sauté 1
minute, stirring often.
7. Stir in flour and milk. Reduce heat to low and simmer 4-5 minutes,
or until sauce thickens, stirring occasionally.
8. Stir in salmon, separating slices. Cook 2-3 minutes, stirring
occasionally.
9. Drain pasta and serve salmon mixture over pasta.
Fresh Spinach
Ingredients:
1 (10-ounce) bag spinach
1 tablespoon butter
salt and pepper, to taste
Steps
1. Place spinach in microwave-safe bowl. Cover and microwave on high
2-3 minutes. Drain water from spinach if necessary.
2. Add butter, salt and pepper. Stir until butter is melted. Serve.
Nutritional Analysis Per Serving
Calories 424kcal; Fat 12g; Cholesterol 36mg; Carbohydrate 59g; Fiber
7g; Protein 21g; Sodium 785mg
FROZEN LEMON BERRY
MARGARITAS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 lime wedges
3 T. coarse sugar
2/3 C. lemonade concentrate
1 C. frozen unsweetened raspberries
2 C. ice cubes
1 (16 oz) pkg. frozen sweetened sliced strawberries partially thawed
1/2 C. frozen blueberries
1 T. sugar
1/2 C. tequila, optional
Using lime wedges moisten the rims of six margarita or cocktail
glasses. Set aside limes for garnish. Sprinkle coarse sugar
on a plate; hold each glass upside down and dip rim into sugar.
Set aside. Discard remaining sugar on plate.
In a blender combine the lemonade concentrate and raspberries; cover
and process until blended. Press mixture through a fine meshed
sieve; discard seeds. Return raspberry mixture to blender; add
ice, strawberries, blueberries, sugar and tequila if desired.
Cover and process until smooth.
Pour into prepared glasses. Garnish with reserved limes.
SARA LEE'S POUND CAKE
~Shared by Johnny,
LA
Ingredients:
1/2 pound real butter or margarine
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups flour
1 tablespoon lemon extract or vanilla
Preheat oven to 325 degrees. Spray 8 1/2-inch Pyrex loaf dish with Pam.
Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg
and then a little flour, beating 2 minutes. Add 2nd egg and half of
remaining flour and beat 2 minutes. Add sour cream, rest of flour and
extract, beating 2 minutes.
Spread batter evenly in dish. Bake for 65 minutes or until tester comes
out clean. Remove from dish. Slice 1/2-inch thick. Be sure to slice
before freezing loaf. Thaw to use within 6 months.
PORK ROAST WITH
GORGONZOLA SAUCE
~Shared by Linda
H., Rosharon, TX
Yields: 6-8 servings
3 pounds tied pork loin roast, center cut
2 tablespoons chopped fresh rosemary
2 tablespoons of chopped garlic
1 tablespoon onion powder
½ tablespoon salt
½ tablespoon pepper
1 tablespoon extra-light olive oil
3 cups rock salt
Gorgonzola Sauce (see recipe link)
Brandied Apples (see recipe link)
Preheat oven to 450°F.
In a roasting pan big enough to hold the roast pour in the rock salt,
it should cover the whole bottom of the pan. Add more if needed.
In a bowl, mix well the chopped garlic, onion powder, salt and pepper.
Rub the spice mixture all over the pork roast. You can place the pork
of a roasting tray inside the pan, or directly on the bed of rock salt.
Place the roast in the oven and cook for 30 minutes. Reduce the heat to
325°F and cook for 20 to 30 minutes more until the internal temperature
of the pork will reach 135 to 140 degrees. The pork will be cooked to
about medium-rare at this point. Take the roast out of the oven and
cover with foil, let it rest for about 20 minutes. The internal
temperature will raise and the pork at this point will be medium-well.
Cook it longer if you like it well-done.
Slice and serve with the Gorgonzola Sauce and Brandied Apples on the
side.
Gorgonzola Sauce
http://www.nickstellino.com/recipes_display.asp?ind=295
Brandied Apples
http://www.nickstellino.com/recipes_display.asp?ind=290
Source: Nick Stellino
http://www.nickstellino.com/recipes_display.asp?ind=300
GRILLED ASPARAGUS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This dish is so simple that I didn’t even want to publish it. I decided
to do it only because it’s so good that I would feel guilty not sharing
it with you. The other day I bought green asparagus from a local
farmer. The lady told me they were just picked. They were in fact firm
and crunchy. I was thinking about preparing a frittata or a risotto
when she asked me if I had ever tried to grill them, the answer was, no
I’d never tried. She kindly explained me how to prepare them and as
soon as I got home I tried her recipe right away. They were so good
that I ate a whole pound of asparagus by myself. I couldn’t believe how
tasty they were. I didn’t grill them on the barbecue but on an iron
skillet instead. A grill pan will work well too. I checked grilled
asparagus online to see if it was a common dish and found many recipes
that use butter, lemon peel and herbs. I prefer to use few ingredients
that don’t cover the asparagus flavor but rather enhanced it. I only
used extra virgin olive oil, salt and pepper. The secret is of course
to use really fresh asparagus. I’m thinking about having these grilled
asparagus as a side dish on Easter together with grilled lamb chops.
Ingredients:
1 lb. fresh green asparagus
1 Tbsp. extra virgin olive
1/4 tsp. sea salt and 1/8 tsp. freshly ground black pepper
Serves: 4
Instructions:
1. Trim the asparagus core ends by holding each end and bending it
gently until it snaps. If your asparagus are thick and their skin is
tough, peel off the skin on the lower part of the stalk with a potato
peeler.
2. Place the asparagus on a serving plate in one layer.
3. Drizzle the oil over the asparagus and then roll them until well
coated. Sprinkle with salt and pepper then roll them again.
4. Heat the grill pan and when hot place the asparagus on it. Turn them
every minute or so to grill them on all sides.
5. I prefer them barely cooked and still firm.
CHERRY COCONUT PIE
~Shared by Marilyn,
Canton, OH
21 oz. can cherry pie filling
1/4 to 1/2 tsp. cinnamon
1 tsp. lemon juice
Mix together and put in 9” unbaked pie shell.
Bake 20 min. at 400.
While baking, mix:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup milk
1 Tbsp. butter
1/4 tsp. almond extract
1 egg – beaten
Mix all together and spread evenly over partially baked pie.
Bake an additional 15-20 min. or until crust and topping are golden
brown.
PANERA BREAD FIVE
ONION SOUP WITH
SCALLION AND GRUYERE CROUTONS
~Shared by Treva, NC
3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 (750ml) bottle red wine
1 small bunch thyme (12 sprigs) cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated
In a 12-quart stockpot, saute the onions, shallots, leeks, scallion
whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the
onions begin to caramelize. Deglaze with red wine. Add the thyme and
stock to the pot. Bring the soup to a boil, reduce heat to low, and
simmer for at least 1 hour. Adjust the seasoning with salt and pepper.
While the soup is simmering, preheat the oven to broil. Toss the bread
coins with the remaining 2 tablespoons oil and place flat on a sheet
pan. Toss the scallion greens with the Gruyere, and top each coin with
the mixture. Bake on a rack in the middle of the oven for 3 minutes and
then transfer to the broiler to lightly brown the tops. The cheese
should be bubbly. Ladle the soup into bowls and top with croutons.
Serves 6-8
Source: The Panera Bread Cookbook: "Breadmaking Essentials and Recipes
from America's Favorite Bakery-Cafe"
BLUE RIBBON COFFEE
CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 c. chopped nuts
3/4 c. brown sugar
1 tbsp. melted butter
1 tsp. cinnamon
1 tbsp. flour
Batter:
1/4 lb. butter (1 stick)
1 c. sugar
3 eggs
2 c. flour, sifted
1 tsp. baking powder
1 c. sour cream
1 tsp. baking soda
1 tsp. vanilla
1/2 c. raisins
Cream butter and sugar; add eggs, sifted flour and baking powder to
first mixture. Add vanilla and baking soda to sour cream, then add to
batter. Stir in raisins.
Put half of batter in a tube pan (lightly greased and floured),
sprinkle half of topping - then rest of batter and top with remainder
of topping. Bake 1 hour at 325 degrees.
FRENCH BREAD AND
BUTTER PICKLES
~Shared by Johnny,
LA
20 med. cucumbers
12 med. onions
4 cup vinegar
3 cup sugar
1 cup salt
4 cup water
2 tsp. ginger
2 tsp. mustard seed
5 tsp. celery seed
1 tsp. turmeric
Wash cucumbers and slice thinly. Do not peel. Peel and slice the
onions. Combine with salt and let stand for 2 hours. Mix all remaining
ingredients and bring to the boiling point. Add cucumbers to boiling
syrup. Simmer about 30 minutes or until cucumbers are tender.
Pack hot food into hot jars leaving 1/4 inch head space and process in
boiling water bath canner for 10 minutes.
Makes about 6 pints
PUMPKIN DUMP CAKE
~Shared by Linda
H., Rosharon, TX
Had this at Faith School for Young Children 11/16/10. Fabulous!
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar
and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan.
Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans
over the cake mix. Drizzle melted butter over all.
Bake in the preheated oven for 50 to 60 minutes, or until the edges are
lightly browned. Allow to cool.
RAISED WAFFLES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 pk active dry yeast
1/4 c warm water
2 tb sugar
1 ts salt
3 ea eggs
1/4 c margarine, softened
2 c all-purpose flour
1 3/4 c lukewarm milk
In large bowl, dissolve yeast in 1/4 cup warm water.
Add the sugar, salt, eggs, margarine, flour, and milk; beat until
smooth. Cover; let rise in warm place 1 1/2 hours.
Stir down batter. Cover again and refrigerate for 8 to 12 hours.
Stir down batter.
Pour onto center of hot waffle iron. Bake about 5 minutes or until
steaming stops.
HOT LEMONADE
~Shared by Marilyn,
Canton, OH
4 cups water
2 Tbsp. honey
4 cups cranberry juice
2/3 cup sugar
1 (12-oz) can frozen lemonade, thawed
Cloves and cinnamon sticks
Put 6 cloves and 2 broken cinnamon sticks in cheesecloth bag
Put everything in crock pot for 3-4 hours.
Remove bag of spices. Yield - Makes 9-10 cups
FRENCH ONION BEEF
ROAST WITH RICE AND
HOMESTYLE GREEN BEANS MEAL
~Shared by Treva, NC
8 - 10 hours
COOKING SEQUENCE
Prepare roast and begin to slow cook - 25 minutes
Allow to slow cook - 8 to 10 hours
Twenty minutes before serving, prepare rice and green beans; serve.
SERVES 6
1/4 cup + 2 tablespoons flour, divided
1 boneless beef chuck roast (about 3 lbs)
1/4 cup canola oil
1 (10.5-ounce) can condensed French onion soup
1 (1-ounce) packet dry onion soup mix
1 (4-ounce) can mushroom pieces (drained)
2 pouches boil-in-bag rice
1. Preheat large sauté pan on medium-high 2–3 minutes. Place 1/4 cup of
the flour on plate (may be paper). Dredge roast in flour, coating both
sides.
2. Place oil in large sauté pan; swirl to coat. Add roast (wash hands);
cook 4 minutes on each side to brown. Transfer roast to slow cooker;
place slow cooker heat setting to low.
3. Reduce heat on large sauté pan to medium-low. Stir remaining 2
tablespoons flour into drippings in pan; cook 1 minute, stirring until
smooth. Stir in soup, dry soup mix, and mushrooms; bring to a boil.
Transfer soup mixture to slow cooker.
4. Cook 8–10 hours or until meat pulls apart easily with a fork.
5. Twenty minutes before serving, fill medium saucepan 1/2 full of
water. Cover and bring to boil on high for rice. Add rice pouches to
boiling water; boil 10 minutes. (Rice can stand in water, off heat
source, up to 30 minutes before serving.)
6. Remove rice pouches from water, allowing water to drain completely.
Place rice in serving dish and season as desired. Serve roast and gravy
over rice.
Homestyle Green Beans
Ingredients:
2 (14.5-ounce) cans Italian green beans (drain only 1 can)
1 tablespoon cooked bacon pieces
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 drops liquid smoke flavoring
Steps
1. Combine all ingredients (including liquid from 1 can of beans) in
microwave-safe bowl.
2. Cover and microwave on HIGH 6 minutes, stirring once, or until
thoroughly heated. Stir and serve.
CALORIES (per 1/6 recipe) 30kcal; FAT .5 g; CHOL 0 mg;SODIUM 370mg;
CARB 6 g; FIBER 2 g; PROTEIN 2 g
DISNEY WORLD CHICKEN
DIVAN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 boneless chicken breasts
1/4 c. butter
12 spears broccoli, cooked
2 tbsp. sour cream
3 oz. grated Parmesan cheese (6 tbsp.)
Paprika
Saute chicken in butter until tender and golden brown on both sides.
Place broccoli spears in casserole or baking pan, allowing 2 spears per
serving. Arrange chicken breasts over broccoli. Blend cream sauce with
sour cream. Ladle over chicken, sprinkle with cheese and paprika to
taste. Bake at 350 degrees for 20 to 25 minutes.
CREAM SAUCE:
1/2 c. butter
1/2 c. flour
4 c. milk
Salt
White pepper
Melt butter. Add flour and stir until smooth. Gradually add milk
stirring until slightly thickened. Season to taste.
Combine onion broth, 1/2 teaspoon salt and heat to boiling. Stir in
rice, cover and let stand in warm place 5 minutes. Stir chilies into
sour cream with remaining 1/2 teaspoon salt. Layer rice, cheese, and
cream mixture in baking dish dotting rice with tomatoes and ending with
cream mixture. Bake at 350 degrees for 20 minutes or until heated
through.
BACON & TOMATO
MACARONI
~Shared by Johnny,
LA
4 slices of bacon, chopped
1/2 cup chopped onions
1 (17 3/4 ounce) pkg. luxury macaroni & cheese dinner
1 small tomato, seeded & chopped
In a medium skillet, cook bacon until crisp. With a slotted spoon,
remove bacon. Drain all but 1 to 2 tablespoons of bacon drippings. Add
onions to skillet. Cook until tender. Prepare luxury macaroni and
cheese dinner according to package directions. Stir bacon/onion mixture
and tomatoes. Heat through. Refrigerate any leftovers.
RUSSIAN TEA CAKES
(Gluten Free)
~Shared by Linda
H., Rosharon, TX
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 egg
2 1/4 cups Bisquick® Gluten Free mix
3/4 cup finely chopped nuts
2/3 cup powdered sugar
Heat oven to 400°F. In large bowl, mix butter, 1/2 cup powdered sugar,
the vanilla and egg. Stir in Bisquick mix and nuts until dough holds
together.
Shape dough into 1-inch balls. On ungreased cookie sheets, place balls
about 1 inch apart.
Bake 9 to 11 minutes or until set but not brown. Immediately remove
from cookie sheets to cooling racks. Cool slightly.
Roll warm cookies in powdered sugar; place on cooling racks to cool
completely. Roll in powdered sugar again.
Makes 4 dozen cookies. (Special Touch: These rich little cookies are
extra-special when made with macadamia nuts.)
CHOCOLATE CANDY
SQUARES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/2 c Margarine (melted)
2 c Vanilla wafer crumbs
1 c Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c Flaked coconut
2/3 c Evaporated milk
1 c Brown sugar (firmly packed)
Pour melted butter in bottom of 13 x 9" baking pan. Sprinkle wafer
crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate
chips over walnuts and coconut over chocolate. Combine evaporated milk
with brown sugar. Stir until smooth and pour over over top. Bake at 350
degrees for 20 to 25 minutes. Cool for about an hour then cut into 1
1/2" squares.
RED VELVET BREAD
PUDDING
~Shared by Marilyn,
Canton, OH
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 Tbsp. cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 Tbsp. vinegar
Vanilla ice cream, for serving
Preheat the oven to 350 degrees F. Grease 9 by 13 by 2-inch sheet pan.
In a mixing bowl, cream the sugar and butter, beat until light and
fluffy. Add the eggs 1 at a time and mix well after each addition. Mix
cocoa and food coloring together and then add to sugar mixture; mix
well. Sift together flour and salt. Add flour mixture to the creamed
mixture alternately with buttermilk. Blend in vanilla. In a small bowl,
combine baking soda and vinegar and add to mixture. Pour batter into
the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick
inserted into the center comes out clean. Remove from heat and cool
completely. When the cake is cooled, cut into 1-inch cubes. Place cubes
onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
Bread Pudding Mix:
3 cups half-and-half
3 large eggs
1 large egg yolk
Pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a
medium bowl; set aside. With an electric hand mixer in a large bowl,
beat the cream cheese and sugar until smooth. Mix in the half-and-half
mixture. Place the red velvet cake cubes in a large baking dish or 8
individual ramekins. Add the pudding mixture to the dish. Make sure the
cake cubes are completely covered. Bake for about 30 minutes, or until
the pudding is set. Serve with ice cream.
FROZEN
CHOCOLATE-COVERED BANANAS
~Shared by Treva, NC
Kids will love dipping bananas in melted chocolate and rolling them in
coconut to make this tasty frozen treat.
12 servings
Active Time: 15 minutes
Total Time: 2 1/4 hours
4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
1/4 cup shredded coconut
Line a baking sheet with parchment or wax paper. Insert a popsicle
stick into the cut end of each banana half. Cover each piece of banana
with melted chocolate using a rubber spatula and sprinkle with coconut.
(Reheat chocolate, as needed, to keep it melted.) Place the bananas on
the baking sheet and freeze until frozen, about 2 hours.
Nutrition
Per serving : 100 Calories; 4 g Fat; 3 g Sat; 1 g Mono; 1 g Protein; 2
g Fiber; 7 mg Sodium; 207 mg Potassium
Tips & Notes
Make Ahead Tip: Store airtight in the freezer for up to 1 week.
Equipment: 12 wooden popsicle sticks
Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then
continue microwaving on Medium, stirring every 20 seconds, until
melted. Or place chocolate in the top of a double boiler over hot, but
not boiling, water. Stir until melted.
Tip: Look for over ripe bananas marked down for quick sale. I freeze
very ripe bananas for long periods of time for banana bread. I slice
them and put in freezer bags and use as needed.
Source: EatingWell, January/February 2010
http://www.eatingwell.com/recipes/chocolate_covered_bananas.html
EASY PAELLA
(Spain)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
In a medium bowl, mix together 2 tablespoons olive oil, paprika,
oregano, and salt and pepper. Stir in chicken pieces to coat. Cover,
and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over
medium heat. Stir in garlic, red pepper flakes, and rice. Cook,
stirring, to coat rice with oil, about 3 minutes. Stir in saffron
threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a
boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over
medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir
in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook,
turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood
mixture.
GUTHRIE'S SAUCE
~Shared by Johnny,
LA
1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/2 tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface two or three times and
mix in)
Combine all ingredients. It will start to look and taste right as you
blend them together, but it is best to let the sauce sit for a few
hours before serving.
SALSA BEEF WITH
CORNBREAD DUMPLINGS
~Shared by Linda
H., Rosharon, TX
1 pound lean ground beef
2 cups fresh salsa
1 can (15 oz) kidney beans, undrained
1 can (15 oz) whole kernel corn, undrained
1 can (8 oz) tomato sauce
1 teaspoon chili powder
1 pkg Jiffy cornbread mix
1/2 cup sour cream
2 large eggs
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon garlic salt
Preheat oven to 350 degrees Use a large deep oven safe fry pan
(12-inch) or a Dutch oven.
Brown ground beef until cooked through. Drain off excess fat. Add fresh
salsa, undrained beans and corn, tomato sauce, and chili powder. Stir
and bring to a boil. Remove from heat.
Stir together biscuit cornbread mix, sour cream, and eggs until mixed.
Stir in 1 cup shredded cheese. Drop biscuits or dumplings in 8
spoonfuls on top of hot chili beef. Sprinkle with garlic salt and
remaining cheese. Bake 30-35 minutes or until cornbread dumplings are
cooked through and golden brown on top.
Serve with additional salsa and sour cream, if desired.
ICE CREAM BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 pint ice cream, any flavor, softened*
1 and 1/2 cups self-rising flour
Stir together till moist. Put into a greased and floured 8
x 4-inch loaf pan. Bake at 350 degrees F. for 40-45
minutes. Remove from pan and cool on wire rack.
*DO NOT USE LOW-FAT ICE CREAM OR FROZEN YOGURT!!!!!!!!*
Source: Southern Living
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if you have a submission for the Reader Recipe section of A
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CHOCOLATE-CINNAMON
SHEET CAKE WITH
ALMOND CREAM
~Shared by Treva, NC
Sheet cakes are a potluck dream: the baking pan holds the cake and
makes it wonderfully portable. This one is accompanied by an almond
“cream” made from heavy cream and reduced-fat sour cream. Together, the
cake and cream replicate the taste of Mexican chocolate with its
undertones of almond and cinnamon. Or make cream cheese frosting and
add 1/4 teaspoon almond extract.
18 servings
Active Time: 30 minutes
Total Time: 2 hours
Cake:
3 ounces unsweetened chocolate, chopped
3/4 cup cake flour (see Ingredient note)
3/4 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs, at room temperature, separated
3/4 cup granulated sugar, divided
1/3 cup packed light brown sugar
5 tablespoons canola oil
1 teaspoon vanilla extract
1 cup 1% milk
Almond cream:
1/3 cup heavy cream
3 tablespoons confectioners' sugar
1/3 cup reduced-fat sour cream
1 tablespoon amaretto, or 1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch
glass baking dish with cooking spray with flour. Alternatively, spray
the pan with regular cooking spray, dust with flour and tap out the
excess.
Melt chocolate in the microwave on Medium in 30-second bursts, stirring
after each burst to ensure even melting, until completely melted.
(Alternatively, melt the chocolate in a double boiler over hot water,
stirring constantly.) Set aside.
Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and
salt in a medium bowl. Set aside.
Beat egg whites in a clean medium bowl with an electric mixer on high
speed until soft peaks form. Beat in 1/4 cup granulated sugar in a
slow, steady stream. Continue beating until stiff peaks form.
Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a
large bowl on medium speed until combined. Beat in egg yolks one at a
time, then melted chocolate and vanilla, scraping down the sides of the
bowl as necessary, until combined.
Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then
add half the flour mixture. Beat in the remaining 1/2 cup milk, then
the remaining flour mixture just until combined. Fold in the whites
with a spatula, using long, even strokes. Scrape the batter into the
prepared pan, spreading evenly to the edges.
Bake until a toothpick inserted into the center comes out with a few
moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at
least 1 hour.
To prepare almond cream: Beat cream and confectioners' sugar in a
medium bowl with an electric mixer on medium-high speed until the
mixture is the consistency of sour cream, about 1 minute. Add sour
cream, amaretto (or almond extract), vanilla and cinnamon; beat to
combine. Serve the cake with the almond cream.
Nutrition Per serving : 196 Calories; 10 g Fat; 4 g Sat; 4 g Mono; 44
mg Cholesterol; 25 g Carbohydrates; 4 g Protein; 2 g Fiber; 151 mg
Sodium; 86 mg Potassium; 1 & 1/2 Carbohydrate Serving
Exchanges: 1 & 1/2 other carbohydrates, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Cover the cake and store at room temperature for up to
1 day. Cover and refrigerate the almond cream for up to 1 day.
Ingredient Note: Cake flour is a less dense, low-gluten form of milled
flour. If you can't find it, use all-purpose flour, but reduce the
amount used by 2 tablespoons per cup.
Source: EatingWell: April/May 2006
TEX-MEX BAGEL BAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Bagels give this Southwestern-flavored egg bake a wonderful texture to
enjoy for a main meal entrée.
Hands On: 10, Total: 70
Makes: 6 servings (1 piece each)
Ingredients:
PAM® Original No-Stick Cooking Spray
2 plain bagels, split horizontally
1 carton (15 oz each) Egg Beaters® Southwestern Style
1/4 cup fat free milk
1 cup frozen bell pepper and onion strips, thawed
5 frozen Banquet® Brown 'N Serve Turkey Sausage links, cut up
1/2 cup shredded reduced fat Colby Jack cheese
Directions
1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking
spray; set aside.
2. Cut bagels into 1-inch pieces. Combine Egg Beaters and milk in large
bowl. Add bagels, pepper blend and sausages; toss to coat. Place
mixture in dish; press bagel pieces down into Egg Beaters mixture.
3. Spray underside of aluminum foil with cooking spray; cover dish
tightly with foil. Bake 45 minutes. Uncover dish and bake 10 minutes
more or until knife inserted in center comes out clean. Remove from
oven. Sprinkle with cheese; let stand 5 minutes.
Nutritional Information:
6 servings (1 piece each) Calories 190; Total Fat 5 g (Saturated Fat 2
g); Cholesterol 16 mg; Sodium 564 mg; Carbohydrate 21 g; (Dietary Fiber
1 g, Sugars 3 g); Protein 15 g; Percent Daily Values*: Vitamin A 15%;
Vitamin C 4%; Calcium 22%; Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.
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STEAK PIZZAIOLA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive oil
- 1 pound flank steak
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 cup canned plum tomatoes, coarsely chopped
- 1 tablespoon minced fresh oregano (1 teaspoon dried)
- 2 teaspoons balsamic vinegar
- 1/4 cup black olives, pitted and halved
- 1 teaspoon sugar
- Salt and pepper to taste
DIRECTIONS
Heat the olive oil in a large skillet over medium-high heat. Add the
flank steak and cook for 5-6 minutes per side for medium rare, longer
if desired. Remove the steak from the skillet and keep warm.
Add the onion and garlic to the pan drippings and saute for 3 minutes.
Add the tomatoes and oregano and bring to a boil. Lower the heat and
simmer for 5 minutes. Add the vinegar and olives and simmer for 3
minutes. Add the sugar and cook for 1 minute. Season with salt and
pepper. Serve the steak with the sauce.
Nutritional Information Per Serving (4 ounces): Calories: 208, Fat: 9
g, Cholesterol: 39 mg, Sodium: 210 mg, Carbohydrate: 8 g, Dietary
Fiber: 1 g, Sugars: 5 g, Protein: 23 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat
Source: Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402208/atozreci-20
LEMON-GLAZED BABY
CARROTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound peeled baby carrots
- 1/4 cup chicken stock, or vegetable stock
- 1 tablespoons margarine or butter
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon salt
- Pepper to taste
- 1 tablespoon finely chopped fresh parsley or chives
DIRECTIONS
In a medium saucepan, cook carrots in boiling salted water for 5 to 7
minutes (start timing when water returns to a boil) or until just
tender-crisp; drain and return to saucepan.
Add stock, butter, brown sugar, lemon juice and rind, salt and pepper.
Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and
carrots are nicely glazed.
Sprinkle with parsley or chives and serve.
Nutritional Information Per Serving: Calories: 91, Carbohydrate: 15 g,
Fiber: 3 g, Protein: 2 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
QUICK PORK SAUTE
WITH BLACKBERRIES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (4 ounce) boneless pork loin chops, 1/2 inch thick, trimmed
of fat
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons extra-virgin olive oil, divided
- 1/3 cup finely chopped shallot (1 large)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1/2 cup port or brewed black tea
- 1/2 cup black currant nectar, blackberry or blueberry juice
- 1/2 cup reduced-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1-1/2 teaspoons cornstarch
- 1-1/2 teaspoons water
- 1 cup fresh or frozen and thawed blackberries
- 2 teaspoons butter
DIRECTIONS
Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large
nonstick skillet over medium-high heat.
Add the pork and cook until browned and just cooked through, 2 to 3
minutes per side. Transfer to a plate. (Do not wash skillet.)
Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook,
stirring, for 30 seconds. Add port (or tea), black currant nectar (or
black berry or blueberry juice), broth and vinegar; bring to a boil,
scraping up any browned bits. Cook, stirring occasionally, for 5
minutes to reduce sauce and intensify flavor.
Mix cornstarch and water in a small bowl. Add to the sauce and stir
until lightly thickened. Reduce heat to low. Add blackberries and
butter. Simmer, stirring, just until the butter has melted. Return the
pork chops and any accumulated juices to the pan; turn to coat with
sauce. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 264,
Fat: 8 g, Cholesterol: 57 mg, Carbohydrate: 18 g, Protein: 22 g, Fiber;
2 g, Sodium: 338 mg Diabetic Exchanges: 1 Other Carbohydrate, 3 Lean
Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/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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SHRIMP AND PEA POD CASSEROLE
~Shared by Maggie,
TX
Prep Time: 20 Min
Total Time: 45 Min
Makes: 3
INGREDIENTS:
1 1/2 cups uncooked penne pasta (5 oz)
1/4 cup butter or margarine
1 cup sliced fresh mushrooms
1 clove garlic, finely chopped
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 tablespoon sherry or dry white wine, if desired
3/4 cup Progresso® chicken broth (from 32-oz carton)
1/3 cup shredded Fontina or Swiss cheese (1 oz)
1/2 lb cooked peeled deveined medium shrimp, thawed if frozen
1 cup frozen sugar snap pea pods (from 1-lb bag), thawed and drained
2 tablespoons finely shredded Parmesan cheese
2 tablespoons sliced almonds
DIRECTIONS:
Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking
spray. Cook and drain pasta as directed on package. Meanwhile, in
3-quart saucepan or Dutch oven, melt butter over low heat. Cook
mushrooms and garlic in butter, stirring occasionally, until mushrooms
are tender. Stir in flour, salt and pepper. Cook over medium heat,
stirring constantly, until mixture is smooth and bubbly. Gradually stir
in milk, sherry and broth until smooth. Heat to boiling, stirring
constantly. Stir in Fontina cheese until melted; remove from heat. Stir
pasta, shrimp and pea pods into mushroom mixture. Pour into baking
dish. Sprinkle with Parmesan cheese and almonds. Bake uncovered 25 to
30 minutes or until bubbly and heated through.
Nutritional Information: 1 Serving (1 Serving)
Calories 650 (Calories from Fat 230), Total Fat 26g (Saturated Fat 14g,
Trans Fat 1g), Cholesterol 210mg; Sodium 810mg; Total Carbohydrate
66g (Dietary Fiber 5g, Sugars 7g), Protein 37g.
Source: Pillsbury.com
http://www.pillsbury.com/recipes/shrimp-and-pea-pod-casserole-cooking-for-two/3d284930-029d-4267-84da-d2230b7ee769/
APPLEBEE'S CLASSIC
PATTY MELT
~Shared by Maggie,
TX
Ingredients:
2 burger patties
Salt, pepper, garlic powder, to taste
Melted butter, as needed
4 pieces Italian bread
4 tablespoons mayonnaise blended with roasted garlic and mustard
4 slices Swiss cheese
4 slices Cheddar cheese
1 cup sliced onions
Directions:
Season one side of the burger with salt, pepper and garlic. Place on
grill or in broiler, seasoned side down. Season the other side and
flip. Cook to preferred doneness.
While burger is cooking, melt butter in fry pan on medium heat. Spread
mayonnaise onto bread. Drop bread, dry side down, onto melted butter
and swirl to coat.
Cover one slice of bread with two slices of Swiss cheese and the other
with two slices of Cheddar.
In a separate frying pan, melt butter and saute sliced onions. Season
with salt, pepper and garlic.
Place cooked burger patty on top of one cheese-topped slice of bread
and the sauteed onions on the other. Carefully assemble and cut
sandwich.
Serves 2
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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CORN FRITTERS
1 17 oz. can Corn
1 egg
2 1/4 cups biscuit mix
salad oil
syrup (optional)
Heat 2 to 3 inches oil to 375* F in heavy skillet. Pour liquid from
corn into medium bowl. Add egg and biscuit mix, stir until smooth. Fold
in corn. Drop tablespoonfuls of batter into hot oil. Fry to golden
brown, turning once. Drain on paper towel. Serve hot with syrup.
Makes about 24 fritters.
STEAK STROGANOFF
There's no need for a long simmer with our fast and flavorful spin on
the traditional beef stroganoff using quick-cooking rib-eye sliced into
small pieces.
Makes: 4 servings
Total time: 35 minutes
4 rib-eye steaks, seasoned with salt and black pepper (8 oz. each)
1 Tbsp. vegetable oil
3 cups small button mushrooms
2 cups sliced onions
1 Tbsp. minced garlic
1 Tbsp. tomato paste
3 Tbsp. all-purpose flour
1/2 cup dry sherry
1 1/2 cups low-sodium beef broth
1 Tbsp. Worcestershire sauce
1/4 cup sour cream
2 Tbsp. chopped fresh parsley
Sauté steaks in oil over medium-high heat about 4 minutes per side for
rare (or to desired doneness). Remove and keep warm.
Add mushrooms to pan and sauté 3 minutes. Stir in onion and cook 3
minutes more. Stir in garlic and tomato paste and cook 1 minute.
Sprinkle with flour; cook 1 minute.
Deglaze the pan with sherry, scraping up browned bits from bottom of
pan. Add broth and Worcestershire; simmer until thickened, 3 minutes.
Off heat, stir in sour cream. Pour sauce over steaks, then garnish with
parsley. Serve with Roasted Asparagus.
Steps to Success
1. For the best browning, cook steaks in a heavy-bottomed sauté pan and
don’t move them much.
2. Cook tomato paste for a minute to deepen tomato flavor. Deglaze with
sherry to further enhance flavor.
Test Kitchen Tip
Perfect Stroganoff - Keep it Creamy
The trick to the perfect stroganoff is adding the sour cream off the
heat. If you add sour cream to a sauce that’s too hot, the protein in
the cream will curdle, so be sure to let the sauce cool a few seconds
off-heat before stirring in the sour cream.
Nutrition Information
Per serving: 508 cal; 27g total fat (10g sat); 110mg chol; 194mg
sodium; 15g total carbs; 2g fiber; 45g protein
ROASTED RED POTATO
SALAD
Awesome potato salad and a nice change from the old mayo variety. Easy
to put together and terrific!!
Ingredients
2 tablespoons olive oil
2 lbs red potatoes, diced
1/2 onions, diced
2 teaspoons garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground pepper
10 slices cooked bacon, crumbled
1 bunch green onions, chopped
3/4 cup ranch salad dressing
Directions
Toss first six ingredients together and place in single layer on cookie
sheet sprayed with Pam. Bake at 425 degrees for 40 minutes, stirring
occasionally. Transfer to large bowl. Toss remaining ingredients. Can
be eaten warm or cold. We prefer it room temp to warm.
Source: Southern Living
BROCCOLI AND
TORTELLINI ALFREDO
I'm not a canned or jar, pre-packaged, ready-made cook as a rule. But
this recipe sounds like it would be great for a week-day supper.
Four ingredients and 20 minutes are all you need to put a delicious
pasta dinner on the table.
Prep Time: 20 min
Total Time: 20 min
Makes: 5 servings (1 1/3 cups each)
2 3/4 cups Green Giant® SELECT® frozen broccoli florets
1 bag (19 oz) frozen cheese-filled tortellini
1 container (10 oz) refrigerated Alfredo pasta sauce or 1 jar (1 lb)
Alfredo pasta sauce
1/4 cup shredded Parmesan cheese (1 oz)
1. Cook broccoli and tortellini as directed on bags. Drain; place in
large serving bowl.
2. Meanwhile, in 1-quart saucepan, heat pasta sauce over low heat,
stirring occasionally.
3. Pour sauce over broccoli and tortellini; toss to coat. Sprinkle with
Parmesan cheese.
Serve-With
A mixed-greens salad along with crusty rolls make tasty pasta partners.
Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 230); Total Fat 26g
(Saturated Fat 16g, Trans Fat 1g); Cholesterol 160mg; Sodium 360mg;
Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 3g); Protein 17g
Percent Daily Value*: Vitamin A 35%; Vitamin C 25%; Calcium 30%; Iron
10%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2
High-Fat Meat; 2 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
PECAN SWIRLS
2 cups butter, softened
2 (8 oz.) pkgs. cream cheese, softened
2 tsp. vanilla extract
4 cups flour
1/2 tsp. salt
2-1/4 cups finely chopped pecans
1-1/3 cups sugar
1. In a large bowl, cream butter and cream cheese until light and
fluffy. Beat in vanilla. Combine flour and salt; gradually add to
creamed mixture and mix well. Divide into three portions. Wrap each in
plastic wrap; refrigerate for 2 hours or until easy to handle.
2. On a lightly floured surface, roll each portion into a 16x9"
rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2"
of edges. Roll up each rectangle tightly jelly-roll style, starting
with a long side. Wrap in plastic wrap; refrigerate for 2 hours.
3. Unwrap and cut in 3/8" slices. Place 2" apart on lightly greased
baking sheets. Bake at 400 for 12-14 minutes or until lightly browned.
Remove to wire racks to cool. Yield: 7 dozen.
Source: Taste of Home Holiday Recipes
2008, 320 Christmas Classics
http://www.amazon.com/exec/obidos/ASIN/B002RAOHUK/atozreci-20
WENDY'S CHILI
If you don't want to go out and order a side of chili from Wendy's then
here is the simple recipe to make your own.
Ingredients
1 1/2 lb. ground beef (small grind)
2 tsp. vegetable oil
1 can onion soup
2 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. pepper
2 tsp. cocoa powder
2 cans kidney beans, undrained
6 tsp. tomato paste
15 tsp. tomato sauce
2 tsp. brown sugar
1 tsp. vinegar
6 C. V8 juice
Directions
Brown the beef in oil. Break meat into tiny pieces. Place onion soup
and half of cooked beef into a blender and process on high speed. Place
with unblended beef into 2 1/2 qt. saucepan. Add remaining ingredients
and simmer until flavors are blended.
ASIAN GLAZED CHICKEN
AND STIR-FRY
VEGETABLES
Swanson® Chicken Broth, soy and a little honey simmer together for a
subtle flavored sauce in this variation of a chicken stir-fry.
Serves: 4 Prep. time: 5 minutes Cooking time: 20 mins.
- 3 tbsp. cornstarch
- 1 3/4 cups Swanson® Chicken Broth
- 1/3 cup honey
- 1/4 cup cider vinegar
- 2 tbsp. soy sauce
- 1/8 tsp. crushed red pepper
- 4 boneless chicken breast halves
- 1 cup thinly sliced carrots
- 1 can (8 oz.) sliced water chestnuts, drained
- 2 cups snow peas
- 4 cups hot cooked white OR brown rice, cooked without salt
MIX cornstarch, broth, honey, vinegar, soy and pepper. COOK chicken in
nonstick skillet until browned. ADD cornstarch mixture, carrots and
water chestnuts. Cook and stir until mixture boils and thickens. Cover
and cook over low heat 5 min. or until done. Stir in peas. Serve with
rice.
PIZZA DEL GIORNO
Onions and sausage combine to make a robust topping for pizza. The
peppers add color and zesty flavor.
Serves: 6
Prep. time: 5 minutes
Cooking time: 25 minutes
- 5 cups (about 1 1/2 pounds) yellow or red onions, halved and sliced
- 8 ounces fully cooked spicy smoked sausage, sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 ten-ounce (12-inch) pizza shell
- 1/4 cup broken walnuts, toasted
- 8 ounces mozzarella cheese, sliced
- 1 tablespoon dried oregano
- 2 teaspoons chopped fresh thyme
- 1/2 cup roasted red bell pepper, or pimento strips
Preheat the oven to 400 degrees. Sauté the onions and sausage in olive
oil in large skillet for 8 to 10 minutes or until tender. Add a little
more oil if pan gets dry. Add the vinegar and stir. Spread the mixture
over the pizza shell. Top with walnuts, cheese, herbs, and bell pepper.
Bake for 15 minutes or until heated through.
Source: Fabulous Food Associations
BLUEBERRY BREAD
PUDDING
1 (16-ounce) French bread loaf, cubed
1 (8-ounce) package cream cheese, cut into pieces
- 3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1/4 cup maple syrup
1 (10-ounce) jar blueberry preserves
Garnishes: fresh mint leaves, edible pansies
Arrange half of bread cubes in a lightly greased 13- x 9-inch pan.
Sprinkle evenly with cream cheese and 1 cup blueberries; top with
remaining bread cubes. Whisk together eggs, 4 cups milk, sugar, butter,
and maple syrup; pour over bread mixture, pressing bread cubes to
absorb egg mixture. Cover and chill 8 hours. Bake, covered, at 350F for
30 minutes. Uncover and bake 30 more minutes or until lightly browned
and set. Let stand 5 minutes before serving. Stir together remaining 2
cups blueberries and blueberry preserves in a saucepan over low heat
until warm. Serve blueberry mixture over bread pudding. Garnish, if
desired.
Serves 8.
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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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