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A
to Z
Recipes
May 25,
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. Over the years, I've often told my kids: "sometimes
ya
gotta do what ya gotta do". This has been a stressful and tiring few
days. I have a few recipes from my regulars for posting, but I really
wanted something for a Memorial Day cook-out. So... rather than search
through all the recipes I have on hand from readers, I decided to just
share a few with you that you might be served if you spent a Memorial
Day here in Texas with me. Each is a reicpe I've either tried or
would love to try. Indulge me... and enjoy all that is shared here. Say
a prayer for every soldier... current or former. What a sacrifice they
have made for our freedom! Have a blessed Memorial Day weekend.
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. It ends
next Tuesday. 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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Oh God, please
help all the unemployed, the hungry,
the
homeless, and
all who suffer from some kind of
disease,
especially fear and hate. Be with our soldiers,
and
please watch
over them. We pray for our COUNTRY
to
once again
return to "One Nation Under God". AMEN.
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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Memorial Day originated in
1868, when Union General John A. Logan designated a day in which the
graves of Civil War soldiers would be decorated.
Known as Decoration Day, the holiday was changed to Memorial Day within
twenty years, becoming a holiday dedicated to the memory of all war
dead. It became a federal holiday in 1971, and is now observed on the
last Monday in May. It will be celebrated this year on May 30th.
Each year on Memorial Day a national moment of "remembrance" takes place
at 3:00 p.m. local time. We politically incorrect folks call it "prayer".
Freedom Is Not Free
~ Kelly Strong
I watched the flag pass by one day.
It fluttered in the breeze.
A young Marine saluted it,
and then he stood at ease.
I looked at him in uniform
So young, so tall, so proud,
He'd stand out in any crowd.
I thought how many men like him
Had fallen through the years.
How many died on foreign soil?
How many mothers' tears?
How many pilots' planes shot down?
How many died at sea?
How many foxholes were soldiers' graves?
No, freedom isn't free.
I heard the sound of TAPS one night,
When everything was still
I listened to the bugler play
And felt a sudden chill.
I wondered just how many times
That TAPS had meant "Amen,"
When a flag had draped a coffin
Of a brother or a friend.
I thought of all the children,
Of the mothers and the wives,
Of fathers, sons and husbands
With interrupted lives.
I thought about a graveyard
At the bottom of the sea
Of unmarked graves in Arlington.
No, freedom isn't free.
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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Tip of the day.
A whole watermelon will keep in the fridge for about 2 weeks. Wash the
rind before cutting to prevent the spread of bacteria. Cut watermelon
will last about 4 days in the fridge as long as it's covered fully.
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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RED SKELTON'S RECIPE
FOR THE PERFECT
MARRIAGE
~Shared by Jim D.,
WA
1. Two times a week we go to a nice restaurant, have a little beverage,
good food and companionship. She goes on Tuesdays, I go on Fridays.
2. We also sleep in separate beds. Hers is in California , and mine is
in Texas ..
3. I take my wife everywhere, but she keeps finding her way back.
4. I asked my wife where she wanted to go for our anniversary.
"Somewhere I haven't been in a long time!" she said. So I suggested the
kitchen.
5. We always hold hands. If I let go, she shops.
6. She has an electric blender, electric toaster and electric bread
maker. She said "There are too many gadgets, and no place to sit down!"
So I bought her an electric chair.
7. My wife told me the car wasn't running well because there was water
in the carburetor. I asked where the car was. She told me, "In the
lake."
8. She got a mud pack and looked great for two days. Then the mud fell
off.
9. She ran after the garbage truck, yelling, "Am I too late for the
garbage?" The driver said, "No, jump in!".
10. Remember: Marriage is the number one cause of divorce.
11. I married Miss Right. I just didn't know her first name was
'Always'.
12. I haven't spoken to my wife in 18 months. I don't like to interrupt
her.
13. The last fight was my fault though. My wife asked, "What's on the
TV?" I said, "Dust!".
Can't you just hear him say all of these?
I love it. These were the good old days when humor didn't have to start
with a four letter word. It was just clean and simple fun. And he
always ended his programs with the words,
"And May God Bless"
with a big
smile on his face.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
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ARUGULA, WATERMELON
AND FETA SALAD
The vinaigrette calls for shallots. They can be expensive so you can
just use a sweet onion.
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the salad:
6 cups baby arugula, washed and spun dry
2 cups seedless watermelon, cubed
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt,
and pepper. Slowly pour in the olive oil, whisking constantly, to form
an emulsion. If not using within an hour, store the vinaigrette covered
in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle
with enough vinaigrette to coat the greens lightly and toss gently.
Taste for seasonings and serve immediately.
Serves 4.
Source: Ina Garten, Food Network
SHREDDED PORK
SANDWICHES
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp pepper, black ground
1 tsp. celery salt
3 lb. pork, boneless shoulder roast
2 large onions
1/2 cup water
2 cups broccoli slaw mix
1 cup dressing, low fat mayonnaise based
16 hamburger buns
In a small bowl stir together garlic powder, onion powder, pepper and
celery salt. Trim fat from meat. Sprinkle pepper mixture evenly over
meat; rub in with your fingers. If necessary cut meat to fit into a 3
1/2 or 4 quart slow cooker. Place onion in the bottom of a 3 1/2-4
quart slow cooker. Add meat. Pour the water over meat. Cover and cook
on low heat setting for 8-10 hours or on high-heat setting for 4-5
hours. Remove meat and onions from cooker to a cutting board; discard
cooking liquid. Using two forks pull meat apart into shreds. Tote meat
in slow cooker. Tote broccoli and mayonnaise dressing in an insulated
container with ice packs. To serve in a small bowl combine shredded
broccoli and 1/4 cup of the mayonnaise dressing. Spread bottoms of the
buns with the remaining mayonnaise dressing. Place meat mixture on
bottoms of buns. Top with shredded broccoli mixture; replace tops of
buns.
BBQ SHRIMP
1 ounce canola oil
1 pound shrimp, peeled and deveined
1 Tablespoon plus 4 teaspoons green onions, white parts only, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 Tablespoons worcestershire sauce
1 teaspoon tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup unsalted butter, cut into small chunks
Heat a large cast iron skillet over high heat. Add oil then the shrimp
and cook a few minutes until the shrimp are just done; cook in batches
if necessary. Remove from heat and set aside. Add the 1 tablespoon
green onions and cook for 1 minute. Add the wine and cook to reduce by
half. Add the chopped garlic, worcestershire sauce, tabasco sauce,
cayenne pepper and paprika. Shake the pan well. Cook for 1 minute
longer, then reduce heat to low. Slowly add the butter, shaking the pan
rapidly to melt all the butter. Add the shrimp and toss well to coat.
Divide the shrimp among 4 small serving plates with deep edges and
ladle the bbq butter over. Sprinkle each serving with a teaspoon of
chopped green onions. Serve immediately.
BOSTON BAKED BEANS
This is a great recipe from AllRecipes.com. This takes a lot of time
but very little effort, freeing you up for preparing the rest of the
meal.
Prep Time: 30 Minutes
Cook Time: 4 Hours
Ready In: 5 Hours
Servings: 6
Ingredients:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
Directions:
1. Soak beans overnight in cold water. Simmer the beans in the same
water until tender, approximately 1 to 2 hours. Drain and reserve the
liquid.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Arrange the beans in a 2 quart bean pot or casserole dish by placing
a portion of the beans in the bottom of dish, and layering them with
bacon and onion.
4. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to
cover the beans. Cover the dish with a lid or aluminum foil.
5. Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.
Source: AllRecipes.com
CUCUMBER SALAD
2 medium cucumbers unpeeled, 1/2" slices
1/4 red Spanish onion, 1/2" dice
1 large ripe tomato, dice
8 oz Paul Newman’s olive oil and, vinegar dressing
1 tsp dry dill weed
1/2 tsp dry parsley, mince
1/4 cup olive oil
1. Combine cucumbers with the rest of the ingredients in non-metal
refrigerator container, cover tightly.
2. Allow salad to marinate for 24 hours in fridge before serving. Do
not freeze.
RIBS L'ORANGE
Ingredients:
4 lbs. pork country style ribs
1 can tomato paste (6oz.)
1/2 cup brown sugar, packed
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp. red wine vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1/2 tsp. pepper
Directions:
Cut ribs into 1 rib portions. For sauce, combine tomato paste, brown
sugar, orange juice concentrate, vinegar, mustard, Worcestershire
sauce, and pepper and mix well. Place a large disposable oblong baking
pan over coals beneath grill to catch drippings. Place ribs on grill
about 6 inches over white coals. Cover and cook about 20 minutes; turn
ribs and cook 20 minutes more. Brush ribs with sauce and cook 25
minutes more or until done, turning and brushing frequently with sauce.
Makes 4-6 servings.
To cut down on cooking time on the grill you can pre-cook the ribs in a
325 degree F oven for about 40 minutes and pour off grease. Then brush
sauce over ribs and continue grilling on grill or turn oven up to 375
degrees F and bake in oven for an extra half hour.
SHOO FLY PIE
Cooking Time: 50 min
Ingredients
1 cup boiling water
1/2 cup dark molasses
1/2 cup light corn syrup
1 large egg, lightly beaten
1 1/2 teaspoons baking soda
1 1/2 cups flour
1/4 cup butter
3 tablespoons sugar
3 tablespoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1 unbaked 9-inch pie shell in a well-greased pie plate
Instructions
1. Thoroughly combine boiling water, molasses, corn syrup, egg and
baking soda. Let stand about 15 minutes.
2. Preheat oven to 350 degrees F.
3. In a medium bowl, combine next 6 ingredients and stir with fork
until crumbly.
4. Stir half the crumbs into molasses mixture. Spoon into pie shell.
Cover with remaining crumbs.
5. Bake 45 to 50 minutes at 350 degrees F.
6. Serve warm or let cool to room temperature.
SPAGHETTI SQUASH
SALAD
Ingredients:
1 spaghetti squash, cut in half, lengthwise
1 cup chopped celery
1 cup chopped onion
1/2 cup red bell pepper
1/2 cup green bell pepper
1 cup sugar
1/4 cup cider vinegar
1/2 cup vegetable oil
1/2 tsp. salt
Directions:
Remove seeds and stringy pieces from center of squash. Discard. Cook
each half of squash in microwave for 8 minutes. Will be VERY hot! When
cool, use a fork to rake the insides of the squash. Will be stringy,
like spaghetti. Add this to rest of ingredients. Mix together and chill
to blend flavors.
SWEET & SPICY
GRILLED CHICKEN
6 Servings
Prep/Total Time: 20 min.
Ingredients
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)
Directions
Combine the first five ingredients; rub over chicken. Using
long-handled tongs, moisten a paper towel with cooking oil and lightly
coat the grill rack. Grill chicken, covered, over medium heat or broil
4 in. from the heat for 4-5 minutes on each side or until a meat
thermometer reads 170°.
Nutrition Facts: 1 chicken breast half equals 207 calories, 4 g fat (1
g saturated fat), 94 mg cholesterol, 679 mg sodium, 6 g carbohydrate, 1
g fiber, 35 g protein.
Diabetic Exchanges: 5 lean meat, 1/2 starch.
Source: Taste of Home
PEPPERED BEER
BRAISED BRISKET
Makes 8 servings.
1/2 cup apple jelly
1 onion, peeled, chopped
1 tbs apple cider vinegar
12 oz bottle beer
1 tbs peppercorn herb roasting rub
2 tbs Dijon mustard
1 bay leaf
1 tsp dried thyme
5.5 oz can apple juice
2 tbs oil
4 1/2 pound beef brisket
Heat oven to 350°. Season beef with 1 tbs roasting rub. In pot or Dutch
oven, cook beef in oil until browned, turning once. In bowl, combine
beer, apple juice, vinegar and thyme.
Arrange onions and bay leaf around beef. Pour beer mixture into pot.
Cover, place in oven. Cook 2 hours 30 min. or until 180°. Transfer
brisket to platter.
In saucepot, cook jelly and mustard until melted; brush on beef. Let
sit 10 minutes before slicing, and then serve.
PASTA SALAD
2 cups Rotini pasta
1 cup peas, frozen
2/3 cup Mayonnaise (Hellmanns or similar)
1 package ranch dip mix
1/4 cup shredded carrot
1/4 cup bacon — cooked crisp & crumbled (or bacon bits)
1/2 teaspoon onion powder
Bring water to a boil in a saucepan. Add pasta and carrot shreds.
Allow them to boil, uncovered, for 10 minutes. Drain into a
strainer and rinse under cold water. In a medium sized bowl, mix
together the peas, the entire packet of ranch dressing mix, bacon bits,
onion powder, and mayonnaise. Add pasta and carrots. Stir
together until everything is combined. Chill and serve.
SOUTHWESTERN GRILLED
PORK TENDERLOIN
Serves 6.
Bring the flavor of the Southwest to your grill.
Ingredients
2 whole pork tenderloins (1-1/2 pounds total)
5 teaspoons chili powder
1-1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed
1 tablespoon vegetable oil
Directions In small bowl, mix all ingredients except pork well. Rub
mixture over all surfaces of the tenderloins. Cover and refrigerate
2-24 hours. Grill over medium-hot fire, turning occasionally, for 15-20
minutes, until meat thermometer inserted reads 155-160 degrees F. Slice
to serve.
Nutritional Information (Per Serving) Calories: 170 Protein: 24 g
Sodium: 80 mg Cholesterol: 75 mg Fat: 7 g Carbohydrates: 3 g Exchanges:
3 Medium-Fat Meat
CHEESE BALL
2 packages (8 ounces each) cream cheese
12 to 16 ounces sharp cheddar cheese
1 package (1 ounce) ranch dressing mix
chopped pecans
4 pecan halves
Mix together cream cheese, grated cheddar cheese, and dressing mix.
Form into one large ball or two smaller balls. Roll in chopped pecans
to cover. Decorate the top with pecan halves. Refrigerate at least a
couple of hours or overnight before serving.
KENTUCKY FRIED
CHICKEN COLESLAW
1/8 cup oil
1/4 cup vinegar
1/2 cup sugar
1 tsp. salt
1 tsp. celery seeds
1/2 cup Miracle Whip
1 head cabbage, shredded
1 or 2 carrots, shredded
Mix first 6 ingredients together. Beat 10 minutes. Pour over cabbage
and carrots. Stir just before sercing.
Source: cooks.com
CRAB AND CHIVE PUFFS
From Real Simple.
2 sheets frozen puff pastry (a 17.3 ounce box), thawed
4 ounces cream cheese, room temperature
1/2 cup mayonnaise
1/4 chopped fresh chives, more for garnish
1 Tablespoon fresh lemon juice
Kosher salt and black pepper
1 pound lump crabmeat
Heat oven to 400 F. Using a 2" inch-cookie cutter, cut the pastry
into rounds. Place on 2-parchment-lined baking sheets.
In a medium bowl, mix together the cream cheese, mayonnaise, chives,
lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in
the crab.
Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2
teaspoons each). Bake, rotating the baking sheets halfway
through, until the pastries are golden and crisp, 20 to 25
minutes. Sprinkle with more chives and serve hot.
Source: Noble Pig
http://noblepig.com/2010/11/17/crab-and-chive-puffs.aspx
CORNBREAD SALAD
This may sound like an odd combination but it is WONDERFUL. Trust me.
1 Box of cornbread, prepared as directed
1 Tomato diced
1/2 Green Pepper diced
1/2 Red Onion diced
1/2 lb. bacon--fried, drained, and crumbled
3 hard boiled eggs, diced
1/2 cup shredded cheddar cheese
1 cup Miracle Whip or Mayo (add more if needed)
Chopped sweet pickles or sweet pickle relish (optional)
Crumble cornbread in a large bowl. Add next 6 ingredients and mix well.
Stir in Miracle Whip or Mayo. Salad should be a thick, creamy
consistancy. Add more Miracle Whip or Mayo if needed. Refrigerate for
2-4 hours before serving. The colder the better.
SPICY OVEN-FRIED
CHICKEN
Marinating the chicken in a spiced-up buttermilk mixture will keep it
from drying out in the oven. For a crispy coating, be sure to use a
rack to allow the air to circulate around the chicken pieces.
1 1/2 cups light buttermilk
1 tablespoon Dijon mustard
1 tablespoon hot sauce (such as Tabasco)
One 3-4 pound chicken, cut into 8 pieces
1 1/2 cups panko breadcrumbs
1/2 cup finely ground cornmeal
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
cooking spray
In a large bowl, whisk together the buttermilk, Dijon mustard and hot
sauce. Add the chicken pieces, making sure they're completely submerged
in the liquid. Cover the bowl and refrigerate 1 hour, or up to
overnight.
Preheat oven to 400 degrees F. In a large shallow dish, combine the
panko, cornmeal, paprika, garlic powder, salt and cayenne. Remove the
chicken from the buttermilk mixture one piece at a time, allowing
excess marinade to drip off. Roll the chicken pieces in the panko
mixture to coat, then place them on a rack on top of a baking sheet.
Mist the chicken with the cooking spray and bake 40-50 minutes, or
until chicken is cooked through and the coating is crispy and golden
brown.
GRILLED BALSAMIC
CHICKEN
Prep: 10 minutes; Marinate 4 to 6 hours or overnight; Cook: 12 minutes.
Yield: 8 servings
8 skinless, boneless chicken breast halves
1/2 cup chicken broth
1 cup balsamic vinegar
1 1/2 tablespoons Worcestershire sauce
2/3 cup chopped scallions
2 tablespoons minced garlic
2 teaspoons dry mustard
1 teaspoon freshly ground pepper
2 tablespoons sugar
1/4 cup Dijon mustard
Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag.
Combine chicken broth and next 8 ingredients in a mixing bowl.
Reserve 1/2 cup marinade; pour remaining marinade over chicken. Seal
bag, and refrigerate up to 24 hours, turning occasionally.
Grill chicken, uncovered, at medium-high for 6 minutes on each side or
until cooked through, basting with reserved 1/2 cup marinade every few
minutes.
Source: Cottage Living
http://cottageliving.com
SPINACH BALLS HORS
D'OEUVRES
Ingredients (for a double batch):
4 10-ounce boxes chopped frozen spinach, drained
4 cups of herbed bread crumbs, crushed
2 cups packed Parmesan cheese
1 cup melted butter
8 small green onions, chopped
6 eggs
Dash nutmeg
Mix all ingredients together. Form balls. Freeze. Before serving, bake
at 350° for 10-15 minutes. Serve with sauce, below.
Sauce (cut ingredients in half for one recipe):
1 cup Grey Poupon mustard
1 cup honey
2 egg yolks
Mix honey and mustard, and then add egg yolk. Cook over low heat,
stirring constantly, until slightly thickened.
Cover and chill. Serve at room temperature or slightly warmed.
PAPER CUP FROZEN
SALAD
Ingredients:
2 cups sour cream or 1 cup sour cream and 1 envelope Dream Whip,
whipped
2 Tbsp. lemon juice
1/2 cup sugar
1/8 tsp. salt
1 (8 oz.) can crushed pineapple, drained
1 banana, diced
4 drops red food color
1/4 cup chopped pecans
1 lb. can pitted Bing cherries, drained
Directions:
Combine the first seven ingredients. Lightly fold in nuts and Bing
cherries. Spoon into fluted large size muffin cups in pan. Cover with
plastic wrap and store in freezer. Remove from freezer about 15 minutes
before serving to loosen cups from pan; peel off paper and serve, as
many cups as you need.
CHEESE PECAN PIE
Serves: 8
Ingredients
1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.)
1 8-oz pkg. cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans
Instructions
1. Prepare pie crust as directed on package for one-crust filled pie
using 9-inch pie pan. Heat oven to 375 degrees F. In small bowl,
combine cream cheese, 1/3 cup sugar, salt, 1 teaspoon vanilla and 1
egg; beat at low speed until smooth and well blended. Set aside.
2. In another small bowl, beat 3 eggs. Add 1/4 cup sugar, corn syrup
and 1 teaspoon vanilla; blend well. Spread cream cheese mixture in
bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup
mixture over pecans. Bake at 375 degrees F. for 35 to 45 minutes or
until center is set. If necessary, cover edge of pie crust with foil
after 15 to 20 minutes of baking to prevent excessive browning. Cool 2
hours or until completely cooled. Store in refrigerator.
GRILLED NEW POTATOES
An easy side dish with flavor from green onion, herbs and Parmesan.
Makes 8 Servings
3 lbs Small or medium unpeeled new potatoes 1.5 kg
3 tbsp Olive oil 50 mL
3 tbsp Chopped fresh parsley 50 mL
1 cup Thinly sliced green onions 250 mL
3 tbsp Grated parmesan cheese 50 mL
3 Garlic cloves, finely chopped 3
2 tsp Chopped fresh oregano 10 mL
Cook potatoes in large pot of boiling salted water until just tender,
about 15 minutes. Drain potatoes; cool.
Prepare barbecue (medium heat). Cut potatoes in half; transfer to large
bowl. Add 2 tbsp oil (25 ml); toss to coat. Grill potatoes until
golden, turning occasionally for about 5 minutes. Transfer to bowl.
Drizzle 1-2 tbsp (15-25 ml) oil over. Add remaining ingredients; toss
to coat. Season with salt and pepper. Serve warm.
BANANA SPLIT CAKE
2 cups graham cracker crumbs
5 Tbs. melted butter
2 cups powdered sugar
2 egg whites
1 stick butter
4 bananas
20 oz. can drained pineapple, crushed
1 large Cool Whip
Nuts
Maraschino cherries
Mix cracker crumbs and melted butter and pat into 9x13 cake pan. Mix
sugar, egg whites and stick butter; beat 10 minutes. Pour over crust.
Next, split bananas longways and layer over mix batter. Pour drained
pineapple chunks over bananas. Cover with large container of Cool Whip.
Sprinkle nuts and cherries on Cool Whip. Refrigerate until ready to
serve.
Source: cooks.com
ARTICHOKE DIP
2 pkgs 9 oz each frozen artichoke hearts
1/2 cup parsley
2 garlic cloves, halved
3 tbs lemon juice
1/2 cup lite mayonnaise
1/2 cup reduced fat sour cream
1/4 cup grated Parmesan cheese
1/4 tsp salt
Prepare artichokes (in the microwave) according to package directions.
Drain and cool 10 min.
Pulse artichokes, parsley and garlic in food processor until finely
chopped. Add lemon juice, pulse until blended.
Mix mayonnaise, sour cream, Parmesan and salt in bowl, add artichoke
mixture and stir to combine. (Serve with crackers and veggies).
MAKES 12 SERVINGS
BERRY SALAD
2 cups blueberries
2 cups raspberries
3 cups sliced strawberries
3 tablespoons olive oil
2 tablespoons raspberry vinegar
1 tablespoon honey
Salt and pepper
Preparation:
Place berries in a serving dish; toss gently to mix. In small bowl,
combine remaining ingredients and blend with wire whisk until combined.
Just before serving, drizzle over berries. Serves 6
You can also drizzle the berries with a purchased raspberry vinaigrette
salad dressing.
AMERICAN PIE
Ingredients
3/4 cup sugar
1/2 stick butter
2 TBSP ground cinnamon
1 large granny smith apple
1 can crescent rolls
1 can Mountain Dew
Directions
Preheat oven to 350F degrees. Peel and core the granny smith apple and
cut into eight wedges, roll each on in a crescent triangle, place in
ungreased baking dish. Melt butter, and mix in sugar and cinnamon, then
pour mixture over the apple rolls. Then pour 1/2-3/4 can of Mountain
Dew over the top and bake at 350F for 45-50 minutes.
Prep time: 10 minutes. Cooking time: 45-50 minutes. Servings: 8
CARRABBA'S GRILLED
T-BONE STEAK WITH
HERBED GARLIC SAUCE
Servings: 6
FOR THE HERBED GARLIC SAUCE:
1/2 cup fresh basil leaves
1/4 cup peeled garlic cloves
1/3 cup fresh mint leaves
1 1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1/4 tsp. dried oregano
3/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tsp. white wine vinegar
FOR THE STEAKS:
3 t-bone or rib eye steaks about one-inch thick
olive oil
Kosher salt and freshly ground black pepper
FOR THE HERBED GARLIC SAUCE:
Place the basil, garlic, mint, salt, pepper, and oregano in a mortar
and pulverize with a pestle until the mixture turns into a paste. Place
the paste in a glass jar and add the olive oil, lemon juice, and
vinegar. Refrigerate. Before using, bring to room temperature and shake
well. The sauce will hold in the refrigerator for two weeks.
FOR THE STEAKS:
Heat a gas grill or broiler.
Lightly coat the steaks with olive oil on both sides, season with salt
and pepper to taste and place on a hot grill. Cook for about four to
six minutes per side for medium-rare. Let the steaks rest for five
minutes before serving.
Serve with the Herbed Garlic Sauce on the side.
GRILLED BOURBON STEAK
Serves: 4
Ingredients
2 teaspoons yellow mustard
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 teaspoon honey
4 (10-ounce) rib, strip, round or chuck steaks (see Option)
Instructions
1. In a baking dish or resealable plastic bag, combine all the
ingredients except the steaks; mix well. Add the steaks; cover (or
seal) and refrigerate for 2 hours, or overnight.
2. Preheat the grill to medium-high heat. Grill the steaks for 5 to 6
minutes per side, or until desired doneness.
Option
You can use four 10-ounce steaks or two 1-1/4-pound steaks—the choice
is yours. But remember: The thicker the steak, the longer the cooking
time.
Source: Source: Mr. Food
http://www.mrfood.com/Beef/Grilled-Bourbon-Steak
SHRIMP PASTA SALAD
Ingredients:
1 box shell macaroni
1 onion, chopped
1 cup diced celery
1/4 cup sweet pickle relish
1 cup frozen peas, cooked
1 pkg. frozen shrimp, thawed and drained
1 cup French dressing (your favorite brand)
Directions:
Cook macaroni, rinse in cold water; drain. Add chopped onion, pickle
relish, and peas. Add dressing. Fold in shrimp and refrigerate 6 hours.
SIMPLE LEMON BARS
CRUST:
2 cups flour
1/2 cup powdered sugar
1/8 tsp salt
1 cup unsalted butter, softened
FILLING:
6 tbs lemon juice
1/4 cup flour
2 tbs powdered sugar
4 eggs
1 3/4 cups sugar or Splenda
Heat oven to 350 degrees. Line a 13x9x2" baking pan with foil.
CRUST---In a bowl, blend butter and salt until smooth. Stir in flour
until blended. Scrape into pan and press into the bottom. Bake 20 min.
or until crust is golden brown. Remove from oven and set aside.
FILLING---In a bowl, beat sugar, flour, eggs and juice until smooth.
Pour over crust. Bake 25 min. or until done. Remove from oven, cool
completely. Dust lightly with powdered sugar. Cut into 24 bars and
serve.
MAKES 24 BARS
SHRIMP SALAD
Ingredients:
2 (8 oz.) pkgs. frozen shrimp
2 (7 oz.) pkgs. macaroni shells
1 large onion, chopped
1 (16 oz.) can pineapple chunks
1 large can peas
4 or 5 stalks celery, chopped
Dressing:
1 cup Miracle Whip
1 cup mayonnaise
3 Tbsp. pineapple juice
2 tsp. celery salt
1 Tbsp. chopped parsley
salt and pepper
Directions:
Drain peas, drain pineapple and reserve liquid. Cook shells according
to directions on package. Thaw shrimp, add to shells, add peas,
pineapple chunks (cut in half), onion, and celery. Mix dressing; pour
over, toss and chill. Garnish with parsley and paprika.
VEGGIE-PACKED POTATO
SKINS
Makes 16 servings.
4 medium potatoes
2 oz shredded Parmesan cheese
1/3 cup finely chopped sun dried tomatoes
2 tbs chopped parsley
1/4 cup sliced green onions
2 oz shredded mozzarella cheese
1/4 cup fat free sour cream
Salt and Pepper, to taste
HEAT oven to 375 degrees. Bake potatoes 50 min. or until tender. Let
cool. Cut each potato in half. Scoop out potato pulp, leaving 1/4"
border in each half. Cut potato halves in half again lengthwise to form
quarters. Season with salt and pepper. Bake 15 min.
MASH 1 cup potato pulp. Stir in sour cream, cheeses, tomatoes, green
onions and parsley. Divide mixture among potato skins, pressing into
skins. Add salt and pepper. Bake 15 min. and then serve.
CRAB AND AVOCADO
SALAD
Makes 4 servings.
1 pint cherry tomatoes, halved
3 Romaine lettuce hearts, chopped
1/2 pound lump or claw crabmeat
3 anchovy fillets, chopped
1/2 cup chopped chives
3 tbs low fat mayonnaise
1/2 pound green beans or haricots verts, halved
1 1/2 cups whole wheat croutons
1 avocado, halved, pitted, diced
Black pepper
1/4 cup chopped basil
2 tbs lemon juice
2/3 cup low fat plain yogurt
Salt
Bring a saucepan of salted water to a boil. Add green beans and cook
until crisp tender. Drain and run under cold water to stop the cooking.
Puree yogurt, mayo, juice, chives, basil and anchovies in a blender
until smooth. Season with salt and pepper.
Toss crabmeat, half of the avocado and 1 tbs yogurt dressing in a bowl.
Toss romaine, croutons, green beans and remaining avocado with the
remaining dressing in a bowl.
Divide romaine salad among plates, top with tomatoes and place some of
the crab mixture in the center, then serve.
CHEESY MASHED POTATO
CASSEROLE
Serves: 6
Cooking Time: 30 min
Ingredients
4 potatoes, medium size
2 cups freshly grated Parmigiano Reggiano
2 eggs
1 cup milk
salt and pepper, to taste
6 tablespoons butter
Instructions
1. Preheat oven to 400F degrees.
2. Boil the potatoes until tender.
3. Drain, peel while still hot, and mash in a large bowl.
4. Add the cheese, eggs, milk, salt and pepper, mixing thoroughly.
5. Transfer to a baking dish smeared with butter and bake in an oven
preheated to 400F degrees for about 30 minutes.
EASY APPLE CRISP
Ingredients:
2 cans apple pie filling
1/2 cup sugar
1 tsp. cinnamon
2 Tbsp. water
2/3 cup oatmeal
1/4 cup flour
2/3 cup brown sugar
1/4 cup softened margarine
Directions:
Mix the first four ingredients together well and pout into
butter-greased 9x13 inch baking dish. Mix the last four ingredients and
crumble over the top of apple mixture. Bake at 350 degrees F for 45-60
minutes. Makes 12 servings.
RED, WHITE &
BERRY CAKE
A pretty cake, 3 layers, with berries in between the layers and on top,
white frosting, piped borders on top of cake and on the bottom and
yummy too.
1 box red velvet cake mix
1 1/4 cups buttermilk
1 pound cream cheese, softened
8 tbs butter, softened
2 1/4 cups powdered sugar
2 tsp coconut extract
1 1/2 cup berries
Heat oven to 350 degrees. Prepare cake mix according to package
directions, substituting buttermilk for water. Divide batter among 3
greased and floured 9" round cake pans. Bake 16 min. or until done. Let
cool completely.
Beat next 4 ingredients until fluffy, reserve 1 cup.
Assemble, fill and frost cake with remaining frosting, dividing berries
among layers. Pipe top and bottom border around cake with reserved
frosting, then serve.
MAKES 12 SERVINGS
CREAMY RED POTATO
SALAD
Prep Time: 5 min
Level: Easy
Yield: 4 servings
Ingredients
2 tablespoons sliced green olives with pimento
2 teaspoons capers
1 rib celery, finely chopped
1/4 cup finely chopped red onion
3 tablespoons mayonnaise
1 teaspoon apple cider vinegar
1 teaspoon lemon herb seasoning (recommended: McCormick)
2 tablespoons freshly chopped parsley leaves
3 hard boiled eggs, chopped
1 (16-ounce) bag pre-cooked and diced red potatoes (recommended:
Reser's)
Directions
Combine all ingredients in a large bowl. Stir to combine. Serve
immediately.
Source: Semi-Homemade Cooking with Sandra Lee
http://www.amazon.com/exec/obidos/ASIN/0696226855/atozreci-20
QUICK FIX BEER BREAD
I got this recipe from a lady named Lynn S. during a recipe exchange.
Cooking spray
2 1/4 c. all-purpose flour
3 T. sugar
1 T. baking powder
1/2 t. baking soda
1/4 t. salt
12 ounces lager (or any regular beer)
2 T. olive oil
Preheat oven to 375 degrees. Coat an 8" loaf pan with cooking
spray.
In a large bowl, combine flour, sugar, baking powder, baking soda and
salt. Make a well in the center. Pour in beer and olive oil
and mix until just blended. Pour batter into prepared pan and
bake 45 minutes, until golden brown. Remove after a few minutes
to cooling rack to cool completely.
BIG COWBOY STEAKS
WITH WHISKEY
BARBECUE SAUCE
Prep Time: 5 minutes, plus about 15 minutes for the sauce
Grilling Time: 8 to 10 minutes
Sauce:
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 tablespoon finely chopped garlic
1/4 cup whiskey
3 tablespoons tomato paste
1/2 cup pure maple syrup
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon Tabasco® sauce
1/2 teaspoon ground black pepper
4 bone-in rib eye steaks, each 14 to 16 ounces and about 1-1/4 inches
thick, trimmed of excess fat
Extra-virgin olive oil
Kosher salt
Ground black pepper
1. In a large saucepan over medium-high heat, warm the oil. Add the
onion and cook until it is soft and translucent but not browned, 5 to 7
minutes, stirring occasionally. Add the garlic and cook until fragrant,
about 1 minute, stirring constantly to prevent browning. Remove the pan
from the heat and slowly pour in the whiskey (beware of any flames).
Return the pan to the heat and cook until the whiskey has almost
completely evaporated, about 2 minutes. Stir in the tomato paste until
well incorporated. Add the syrup, vinegar, mustard, paprika, Tabasco,
and pepper, and simmer for 2 to 3 minutes, to meld the flavors and
thicken the sauce slightly. Remove from the heat and set aside.
2. Lightly brush the steaks on both sides with oil and season evenly
with salt and pepper. Allow the steaks to stand at room temperature for
15 to 30 minutes before grilling.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Brush the cooking grates clean. Grill the steaks over direct high
heat, with the lid closed as much as possible, until cooked to your
desired doneness, 8 to 10 minutes for medium rare, turning once or
twice (if flare-ups occur, move the steaks temporarily over indirect
heat). Remove from the grill and let rest for 3 to 5 minutes. Serve
warm with the sauce.
Serves: 4 to 6
Source: Weber’s On the Grill™: Steak & Sides by Jamie
Purviance
http://www.amazon.com/exec/obidos/ASIN/0376020334/atozreci-20
PINK LEMONADE PIE
It is so simple to make and so delicious. Even a child could make this.
Ingredients:
1 pkg. Pink Lemonade Kool-aid drink mix
1 container Cool Whip
1 container condensed sweet milk
1 graham cracker crust
Directions:
Mix your pink lemonade drink mix, cool whip, and condensed sweet milk
together in a bowl, then pour into your graham cracker crust and put in
the fridge. It firms up almost immediately, but is so delicious cold.
You can also try other drink mixes such as the orange; it tastes like
the ice cream push ups.
If you prefer your pie more firm, use frozen Cool Whip. If you prefer a
more fluffy pie, allow it to thaw. I prefer a more firm pie.
Servings: 6-8
Time: 20 Minutes Preparation Time
BAKED POTATO FANS
Ingredients:
4 medium baking potatoes
1 tsp. salt
3 Tbsp. melted margarine
2-3 tsp. chopped fresh parsley, chives, thyme or dill
1/4 cup shredded cheddar cheese
1 1/2 Tbsp. grated Parmesan cheese
Directions:
Preheat oven to 425 degrees F. Cut potatoes into thin slices, cutting
to but not through bottom. Place in baking pans. Sprinkle with salt;
drizzle with margarine. Sprinkle with choice of herbs. Bake for 50
minutes or until tender. Sprinkle with cheeses. Bake until cheeses melt.
PASTA TWIST SALAD
WITH OLIVES
Serves: 6
Ingredients
12 ounces fusilli, penne or bow tie pasta, uncooked
1 6-ounce can Lindsay® Black Ripe Pitted Olives, drained and coarsely
chopped
1 7-ounce jar roasted red bell peppers, drained and cut into strips
1 6.5-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 cup diced provolone or mozzarella cheese, about 4 ounces
1 cup diced salami, about 4 ounces
1/2 cup Caesar or Italian salad dressing, light or regular
1/4 cup sliced basil or chopped Italian parsley
Instructions
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine remaining ingredients. Drain pasta;
add to bowl, tossing well.
Serve at room temperature or chill up to 24 hours before serving. Serve
with freshly ground black pepper, if desired.
FROZEN STRAWBERRY
MARGARITA DESSERT
1 cup finely crushed pretzels
1/4 cup brown sugar
1/2 cup finely chopped nuts
1/2 cup melted butter
1/4 cup lime juice
2 Tbsp. Orange juice
2 Tbsp. Lemon juice
14 oz. Can sweetened condensed milk
10 oz. Pkg. Frozen strawberries in syrup, thawed
1 cup whipping cream
2 Tbsp. Powdered sugar
1 tsp. Vanilla
Combine crushed pretzels, brown sugar, nuts, and melted butter in small
bowl Press into bottom of ungreased 10" springform pan and chill until
firm. Combine all of the juices with the sweetened condensed milk in a
large bowl and beat until smooth. Puree strawberries with juice in a
food processor and add to the condensed milk mixture; beat until
combined. In small bowl, beat whipping cream with powdered sugar and
vanilla; fold into strawberry mixture, then pour over chilled pretzel
crust. Cover and freeze until firm. 8-10 servings
MISSOURI BARBECUE
SAUCE
This is a delightful blend of flavors! If you're using it to cook in
the oven or slower cooker instead of grilling, just add a drop or two
of liquid smoke for a grill flavor.
Ingredients:
2 cups ketchup
1/2 cup water
1/3 cup cider vinegar
1/3 cup brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. onion powder
1 Tbsp. garlic powder
1/2 tsp. ground cayenne pepper
Directions:
Combine all ingredients in a small saucepan over a low heat. Simmer the
sauce, stirring occasionally, until sauce has slightly thickened, about
15 to 20 minutes. Cool before storing in an airtight container and
refrigerate for a day to let the flavors blend.
BAKED BEANS
Ingredients:
1 onion
5 strips bacon, cut in pieces
1 large can pork and beans (I like Bush's)
1/2 cup ketchup
2 Tbsp. mustard
3/4 cup brown sugar
Directions:
Brown onion and bacon in skillet; add to other ingredients. Mix well.
Bake in oven at 275 degrees F for 45 minutes. Serves 6-8.
ARMADILLO EGGS
I first had these at my aunt's house many years ago. She had to laugh
at my surprise when asked if I wanted some armadillo eggs. Eeww! These are great. I think
they're a pain to fix but... they sure are
worth the trouble!
Serves 12 (2 peppers per servings).
Ingredients:
24 fresh jalapeno peppers (medium size)
1 pound pan sausage (like Jimmy Dean)
2 cups all-purpose baking mix (like Bisquick)
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a
medium baking sheet.
2. Cut a slit in each jalapeno pepper. Remove and discard seeds and
ribs.
3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed
red pepper, and garlic salt.
4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage
mixture around the jalapenos to form balls.
5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes
in the preheated oven, until lightly browned.
CALICO STUFFED
POTATOES
These are great for entertaining. Do all the prep and baking ahead and
then wait until almost time for dinner. Pop them in the oven to heat.
Ingredients
6 large baking potatoes
3 tablespoons olive oil
3/4 cup sour cream
1 1/2 cups shredded pepperjack cheese
2 (11 ounce) cans Mexican-style corn, drained
2 (4 ounce) cans chopped green chile peppers, drained
Directions
Preheat oven to 400 degrees F (200 degrees C). Pierce each potato
several times and rub generously with oil. Bake until softened, about
45 to 55 minutes. Meanwhile, in a medium bowl combine sour cream,
cheese, corn and chiles. When the potatoes are cooked, cut a slit in
the top of each one and squeeze or scoop out the flesh, leaving a 1/2
inch thick shell. Mash the potato flesh slightly. Combine the mashed
potato with the cheese mixture; mix well. Spoon the potato mixture back
into the shells, and place them on a baking sheet. Bake for 15 minutes,
or until cheese is melted and golden brown.
ADOBO SIRLOIN
Servings: 4
Ingredients
1 lime, juiced
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons finely chopped canned chipotle peppers in adobo sauce
Adobo sauce from canned chipotle peppers to taste
4 (8 ounce) beef sirloin steaks
salt and pepper to taste
Directions
In a small bowl, mix the lime juice, garlic, oregano, and cumin. Stir
in chipotle peppers, and season to taste with adobo sauce. Pierce the
meat on both sides with a sharp knife, sprinkle with salt and pepper,
and place in a glass dish. Pour lime and chipotle sauce over meat, and
turn to coat. Cover, and marinate in the refrigerator for 1 to 2 hours.
Preheat grill for high heat. Lightly brush grill grate with oil. Place
steaks on the grill, and discard marinade. Grill steaks for 6 minutes
per side, or to desired doneness.
Nutrition per serving:
Calories 342
Total Fat 19 g
Saturated Fat 7 g
Cholesterol 120 mg
Sodium 429 mg
Total Carbohydrates 4 g
Dietary Fiber 1 g
Protein 38 g
SAUTEED MUSHROOMS
Excellent with grilled meats. A favorite here is to tuck these into
flour tortillas with Jack cheese and pan-fry them for cheesy mushroom
quesadillas.
Ingredients:
2 tablespoons butter
½ tablespoon olive oil
½ tablespoon balsamic vinegar
1 garlic clove (minced)
1/8 teaspoon oregano
1-lb button mushrooms (sliced)
Instructions:
Step 1: In a large skillet over medium heat, add oil and melt
butter. Stir in balsamic vinegar, garlic, oregano and mushrooms.
Step 2: Sauté for 20 to 30 minutes or until tender.
Makes 4 Servings
PEACH COBBLER
At my house we serve this warm with Blue
Bell Homemade Vanilla Ice Cream, straight from the creamery in Brenham, Texas.
Woo-hoo!
Ingredients
1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches
Directions
Preheat oven to 350 degrees F (175 degrees C). In a one-quart baking
dish or 9 inch square pan, cream together sugar and butter. Mix in
flour and milk until smooth. Pour peaches and their juice over the top.
Bake 25 to 30 minutes in the preheated oven, until golden brown.
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A
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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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