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A
to Z
Recipes
May 29,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope
you are off this weekend to enjoy the good weather and (in the US) the Memorial Day
celebrations. Please do not forget the reason for the season. Freedom
isn't free.
In case you missed it and are in need of a last-minute Memorial Day
recipe, the last issue had oodles of them. Here is the link: http://www.a2zrecipes.net/05252011.html.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We 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
tomorrow. 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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The
story of America's quest for freedom is inscribed on her history in
the blood of her patriots.
~ Randy Vader
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
As we stand here looking
At the flags upon these graves
Know these flags represent
A few of the true American brave
They fought for their Country
As man has through all of time
Except that these soldiers lying here
Fought for your country and mine
As we all are gathered here
To pay them our respect
Let's pass this word to others
It's what they would expect
I'm sure that they would do it
If it were me or you
To show we did not die in vein
But for the red, white and blue.
Let's pass on to our children
And to those who never knew
What these soldiers died for
It's the least we can do
Let's not forget their families
Great pain they had to bear
Losing a son, father or husband
They need to know we still care
No matter which war was fought
On the day that they died
I stand here looking at these flags
Filled with American pride.
So as the bugler plays out Taps
With its sweet and eerie sound
Pray for these soldiers lying here
In this sacred, hallowed ground.
Take home with you a sense of pride
You were here Memorial Day.
Celebrating the way Americans should
On this solemnest of days.
Source: © 1999 by Michelle Keim,
Commander of Royersford VFW Post 6341 in PA.
http://www.usmemorialday.org/poetry/memday.htm
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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How To Make
Perfect Bacon
By Danilo Alfaro, About.com Guide
Crispy Oven-Baked
Bacon
Want to make perfect crispy bacon without all the mess? The simplest,
most foolproof way to do it is to bake it in the oven.
Difficulty: Easy
Time Required: 20 minutes
What You Need:
1 lb package of bacon
Oven
Shallow baking sheet
Aluminum foil and paper towels
Heat-resistant container for collecting drippings
Here's How:
Line a baking sheet with foil. This will make cleanup easier later.
Arrange bacon slices on the foil and place the baking sheet on the
center rack of a cold oven. Close oven door. Turn oven on to 400°F.
Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown,
but not excessively crisp, it's done. The exact time will depend on the
thickness of the bacon slices, and also on how quickly your oven
reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to another sheet pan
lined with paper towels to absorb the fat. You can pour the liquid fat
into a heat-resistant container to save for other uses. I like to pour
it through a strainer lined with cheesecloth to filter out any crunchy
bits.
Tips:
Don't pre-heat the oven! Make sure the oven is cold when you put the
bacon in.
Keep your eye on the bacon during the final few minutes of cooking to
make sure that it doesn't burn. Also, remove the cooked bacon from the
hot pan right away. The heat from the pan and the hot bacon fat will
continue cooking the bacon.
You can slightly undercook the bacon, then cool it and freeze it in a
zipper bag. Then, to reheat, cook two slices in the microwave on medium
power for 30 seconds or so.
Variation: Dredge bacon in flour or corn meal before baking.
Variation: Sprinkle bacon with brown sugar or freshly ground black
pepper before baking.
Source: Culinaryarts.About.com
http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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Idle Thoughts Of A
Retiree's Wandering
Mind
~Shared by Linda,
Rosharon, TX
I planted some bird seed. A bird came up. Now I don't know what to feed
it.
I had amnesia once---or twice.
I went to San Francisco. I found someone's heart. Now what?
Protons have mass? I didn't even know they were Catholic.
All I ask is a chance to prove that money can't make me happy.
If the world were a logical place, men would be the ones who ride
horses sidesaddle.
What is a "free" gift? Aren't all gifts free?
They told me I was gullible and I believed them.
Teach a child to be polite and courteous in the home and, when he grows
up, he'll never be able to merge his car onto the freeway.
Experience is the thing you have left when everything else is gone.
One nice thing about egotists: they don't talk about other people.
My weight is perfect for my height--which varies.
I used to be indecisive. Now I'm not sure.
How can there be self-help "groups"?
If swimming is so good for your figure, how do you explain whales?
Show me a man with both feet firmly on the ground, and I'll show you a
man who can't get his pants off.
Is it me --or do buffalo wings taste like chicken?
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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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
STRAWBERRY ICED TEA
~Shared by Doe,
Oliver, B.C., Canada
1 pint fresh strawberries
1/2 cup granulated sugar
5 cups boiling water
5 tea bags-green or black tea
1 can (12 ounces) frozen lemonade concentrate, thawed
1 quart sparkling water, or seltzer
Ice
Clean and trim the strawberries. Place them in a bowl with the
sugar-mix to coat and set aside. Steep the tea bags with the boiling
water for 5 minutes. Remove tea bags and cool. Stir the cooled tea into
the strawberry mixture. Add the lemonade. Place in a large pitcher and
chill. Before serving stir in the seltzer and pour over ice cubes in
pretty glasses.
Makes 12 servings.
ASIAN NOODLE SALAD
~Shared by Luanne,
FL
1 package (7 oz) vermicelli, broken in half
1 medium carrot, shredded
1 cup sliced quartered cucumber
1 cup coarsely chopped red bell pepper
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
1/2 cup Thai peanut stir-fry and dipping sauce
1. Cook vermicelli as directed on package. Drain in colander or
strainer; rinse with cold water until cold. Drain well.
2. In large bowl, toss drained cold vermicelli and all remaining
ingredients to coat evenly with sauce.
Note: I had some left-over chicken which I tossed in. Serve with a
fruit dessert.
Source: eatwellamerica
http://eatwellamerica.com
PECAN-CRUSTED PORK
CHOPS
~Shared by Jim D.,
WA
Thin cut pork chops are coated with mustard and enrobed in a toasted
pecan-sunflower kernel mixture
Hands On: 20
Total: 20
Makes: 4 servings (1 chop each)
Ingredients:
3/4 cup finely chopped pecans
1/4 cup DAVID® Sunflower Kernels, Roasted & Salted
2 tablespoons Gulden's® Spicy Brown Mustard
4 thin cut boneless pork chops (4 chops = 1 lb)
2 tablespoons Pure Wesson® Canola Oil
Directions:
1. Stir together pecans and sunflower kernels in shallow bowl. Spread
mustard on both sides of pork chops; place in nut mixture and press in
nuts.
2. Heat oil in 12-inch skillet over medium-high heat. Add pork chops
and cook 3 to 4 minutes or until nuts are lightly browned. Carefully
turn pork chops over (some nuts may fall off). Cook 2 to 3 minutes more
or until pork is slightly pink in centers (160°F) and second side is
lightly browned.
Nutritional Information:
4 servings (1 chop each) Calories 406; Total Fat 32 g (Saturated Fat 4
g); Cholesterol 57 mg; Sodium 174 mg; Carbohydrate 4 g; (Dietary Fiber
3 g, Sugars 1 g); Protein 26 g; Percent Daily Values*: Vitamin A 0%;
Vitamin C 0%; Calcium 2%; Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
Source: ConAgra Foods
HERSHEY CAKE
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
8 (1.26 ounce) plain Hershey bars
1 cup margarine or butter
2 cups sugar
4 eggs
2-1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk
1 (5-1/2 ounce) can Hershey Chocolate Syrup
2 teaspoons vanilla
2-1/2 cups chopped nuts
TO PREPARE:
Melt Hershey bars in a double boiler. Cream margarine and
sugar. Add melted Hershey bars. Add eggs one at a time,
beating well after each addition. Sift together flour, salt and
soda and add alternately with buttermilk. Add chocolate syrup,
vanilla and nuts. Bake in a greased and floured tube pan at 325
degrees for 1-1/2 hours.
Source: "River Road Recipes II...A Second Helping" by The Junior League
of Baton Rouge
http://www.amazon.com/exec/obidos/ASIN/0961302658/atozreci-20
RIBS IN THE CROCK POT
~Shared by Barb C.,
Chula Vista, CA
3-4 lbs. ribs
1 jar orange marmalade
1 bottle BBQ sauce
Place ribs in the crock pot and add marmalade and BBQ sauce. Cook all
day on low.
Notes: Also good with apricot, pineapple and other citrus jams jellies,
preserves, etc. If you want a sweet & sour version without the BBQ
taste use a bottle of Catalina or Russian dressing in place of the BBQ
sauce.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
ENSALADILLA RUSA
~Shared by Dorine
H., Newark, DE
In Spain this recipe is ubiquitous, albeit in various forms depending
on individual tastes; its name means Russian salad because it is
loosely based on the ubiquitous Russian Olivier, a kind of potato
salad. This is my personal version developed from tasting many
delicious examples of the dish in restaurants and friends' homes.
The Spanish have added beets to the dish, which the think make it more
Russian. Spanish cooks take great pride in presenting it
beautifully and in using homemade mayonnaise (not really difficult to
make when you use a blender).
Lemon Mayonnaise
2 egg yolks (freeze whites for another use)*
Juice of 1 lemon (or more if you like, but be careful)
1 tsp./5ml Dijon mustard
1 tsp./5ml salt
Up to 2 cups/500ml extra virgin olive oil
To separate eggs, crack over a bowl (set right next to your blender)
and let white run through your slightly separated fingers into the
bowl; drop the yolks into the blender. Rinse your hand.
See how easy it is to separate an egg? Anybody still think it is
tricky, difficult, an arcane master chef’s skill or otherwise not
doable by the average home cook? Just go back to the previous
paragraph!
Add the lemon juice, mustard and salt to the blender. Blend until
well combined. With the blender running, add a few drops of oil
and watch it emulsify. Repeat with a few more drops then a few
more drops. You may now start to add the oil in a very thin
stream. If you start to see unemulsified oil on the surface, stop
until it emulsifies. Then continue the thin stream.
The mayonnaise will get thicker and thicker. Eventually is will
start making a “schluppp!” sound, which means it is almost done.
When the sound makes you think of an elephant with a bad cold, you are
done. Stop the blender and take a taste. If you think you
need more salt or lemon juice, turn the blender on and add slowly,
tasting with each addition. When done, refrigerate until needed.
If by any chance your mayonnaise should curdle or separate, do not
panic. This tiny mishap is easily corrected. Turn the
blender back on and drop in another raw yolk. Blend until
smooth. It will be perfect. See? Not scary or
difficult!
Do not expect the nearly-white mayonnaise of commercial jars. You
have used good olive oil, which has a distinctive greenish cast when
not an outright green color. You have used real, live egg yolks,
which have a distinct yellow color. You have used real mustard
with its own distinctive color. How did you expect the end result
to be white?
*I have always used raw eggs--for more than 35 years, and have never
had a problem. However, if you are paranoid, you can soft boil
the eggs, no more than 1 1/12 minutes (the yolks *must* remain runny)
then use the whole eggs in your mayonnaise. Before cracking them,
plunge them in a bowl of water and several ice cubes to stop the
cooking and cool them off. Crack and use a spoon to scoop the
entire egg into the blender.
Now on to making the actual salad.
1 bunch beets, stems and leaves removed and saved for another use
1/2 lb./225g fat carrots
1 lb./500g all-purpose (boiling, not baking or mashing) potatoes,
unpeeled
Small handful salt
1 lb./500g green (English) peas in their pods, shelled
1 small yellow onion, chopped
1 recipe lemon mayonnaise
1 sweet red bell pepper (capsicum), roasted and peeled
2 hard-boiled eggs, sliced
1 can boquerones (Spanish white anchovies) or anchovies packed in olive
oil
Spanish olives to taste
2 T./30ml tiny capers, drained
Plenty of flat-leaf (Italian) parsley
Wash the beets well. Good, farm-fresh beets will have a lot of
sand in them. Cut the stems about 2”5cm above the beetroot
tops. Put the stems and leaves in a container of cool water and
soak a minute then take out the beets. You will see all the sand
in the bottom. Pour out the water and make sure to rinse out all
the sand. Repeat several times until there is no more sand.
Set aside for another dish.
Trim the beetroots at the bottom end so only about 2”/5cm of the root
tails remain. Soak a minute in cool water and remove. Get
rid of the sand and add fresh water; repeat until there is no more
sand.
Fill a good size pot about halfway full with water. Add the
beetroots and cover. Simmer until the beets are done, up to an
hour, depending on their size. Pierce with a fork to test for
tenderness all the way through.
Fill a separate large pot about halfway with water and bring to a
boil. Add carrots first and then potatoes. Simmer until the
potatoes are done (tender all through when pierced with a fork),
usually about 30 minutes but depends on size of potatoes. Remove
potatoes with a slotted spoon and set aside. Add shelled peas to
pot; cook another 10 minutes.
Peel potatoes; by peeling after boiling you retain the area just under
the skin that is richest in vitamins since the skin slips right off
without taking any potato flesh with it. Dice the potatoes and
sprinkle them with salt *while they are still hot*. The latter is
very important to better flavor.
Check peas for tenderness and bright green color (do not
overcook). Remove peas with a slotted spoon and add to diced
potatoes.
Test carrots for doneness; they should be easy to pierce with a
fork. Drop them in a prepared bowl of water and ice cubes.
After a moment, remove the skin. Dice and add to the potato
mixture. Add onion and mayonnaise; toss.
Reserve the cooking water; you now have a lovely vegetable broth to use
in other recipes. Freeze, labeled, if necessary.
Remove beets from hot water and drop in icy cold water with ice cubes
in it. After a minute, you should be able to slip off the skin
with your thumbs while retaining the flesh right below the skin.
By cooking before peeling, you also retain the wonderful beet
color. (Wear an old apron and watch out for your clothes; beet
stains are permanent.)
Reserve the beet cooking water separately after getting out the last of
the sand by straining through a paper coffee filter. Use it
another day to make pickled beets and eggs.
Dice beets and add to salad mixture; toss to blend.
Heap the salad mixture on a platter and shape into a mound. Top
with a thin cap of mayonnaise.
To prepare the pepper (capsicum), if you have a gas stove (hob), pierce
it with a fork and hold it in the flame until blackened on all
sides. If your stove is electric, preheat the broiler (griller)
and put the pepper in something small such as a metal layer cake pan or
pie plate. Place under the heat source and turn as needed until
all sides have blackened.
Wrap the pepper (capsicum) in a kitchen towel or paper bag. Let
rest 10-15 minutes. Remove and the skin peels off
beautifully. If a few black specks remain, don’t worry; they add
a delicious smoky flavor. Cut the pepper (capsicum) lengthwise
and catch the juices in a dish. Remove and discard stem, inner
ribs and seeds.
Cut off a piece of the pepper and make a flower shape. Set it in
the center of the ensaladilla rusa. Cut the reminder into strips
to arrange like spokes around the salad.
Arrange egg slices, anchovy strips and olives prettily around the
top. Sprinkle the capers over all. Arrange parsley sprigs
around the edges.
Refrigerate until serving.
You can make this the day before; it will be delicious the next day.
© Dorine Houston, 1977, 2009
CORN ON THE COBB
~Shared by Jim H.,
Calgary, Alberta,
Canada
The Only Corn on the Cob - We Will Ever Make Again.
Milk Boiled Corn on
the Cob
(adapted from this recipe on Recipezaar)
6 - 8 ears corn, husks and silk removed
Water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)
Directions:
1. Fill a large stock pot half full with water (use a large enough pot
to hold all the corn). Add in the milk, sugar and butter.
2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer
and allow corn to cook for 7 to 8 minutes or until just tender,
depending on size of corn try not to over cook the corn as it will
become tough.
3. Using long tongs remove and place on a plate or in a bowl, then
cover with foil until ready to serve. Serve with butter and salt to
taste (optional as I think this has the perfect flavor).
Source: Originally published on MomAdvice first published August 2009.
Find this article at: divinecaroline.com
http://divinecaroline.com
BROILED ITALIAN
MEATBALLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
1 large onion
1 pound ground round
1/3 cup plain dry bread crumbs
1/3 cup grated Parmesan cheese
1/3 cup evaporated skim milk
1 egg
1-1/2 tsp dried Italian herb seasoning
1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
vegetable oil spray
Instructions
Peel and chop onion. In medium bowl, combine chopped onion, ground
round, bread crumbs, Parmesan cheese, milk, egg, Italian herb
seasoning, garlic powder, salt, and pepper. With clean, dry hands,
thoroughly mix together all the ingredients. Rinse your hands with
water, but do not dry them. With wet hands, form mixture into 15
meatballs by rolling the meat mixture between the palms of your hands.
Each meatball should be about 1-3/4 inches in diameter.
When you're finished rolling the meatballs, wash and dry your hands.
Place oven rack 7 inches from broiler. If using broiler pan, remove it
from the broiler. Preheat broiler. Spray broiler pan or baking pan with
vegetable oil spray. (Make sure you are far away from the broiler while
spraying.) Arrange meatballs in sprayed pan in 3 rows, 5 meatballs per
row. Place pan on oven rack. Broil meatballs for 5 minutes. Using oven
mitts, remove pan from broiler. With tongs, turn meatballs over. Return
pan to broiler. Broil 5 minutes longer. Using oven mitts, remove pan
from broiler.
Eat as is or add to spaghetti sauce, soups, stews or casseroles.
Yield: 4 servings
TEXAS SHEET CAKE
~Shared by Linda
H., Rosharon, TX
1 C. butter or margarine
1 C. water
4 Tbsp cocoa-rounding
2 C. sugar
2 C. flour
½ Tsp salt
1 Tsp soda
1 Tsp vanilla
2 Eggs
½ C. sour cream
1 tsp cinnamon
Preheat oven to 350°. Grease and flour large cookie sheet
(oversized with enclosed corners).
In a large saucepan combine butter or margarine and cocoa. When
melted add water. Bring to full boil. Remove from heat then
add sugar, flour, salt, soda, vanilla, eggs and sour cream. Mix
together well. Then pour onto cookie sheet. Bake for 25
minutes.
Last 5 minutes cake is baking start to prepare frosting.
Frost with Texas Longhorn Sheet Cake Frosting.
Texas Longhorn Sheet
Cake Frosting
½ C. butter or margarine
4 Tbsp cocoa-rounding
6 Tbsp milk
1 Lb. Confectioner sugar
1 Tsp vanilla
1 C. chopped pecans
In saucepan combine butter or margarine and cocoa. When melted
add milk. Bring to full boil. Remove from heat then add
sugar and vanilla. Mix together well. Then add pecans and
mix well. Pour over hot cake. Serve when cooled.
BATTER-FRIED CHICKEN
~Shared by Johnny,
LA
Makes 4 servings
1 cup all-purpose flour
1 teaspoon baking powder
1 ¼ teaspoon salt
¾ teaspoon cayenne
1 egg, beaten
1 cup whole milk
1 fryer, 3 ½ to 4 pounds, cut into serving pieces
Vegetable oil
Combine the flour, baking powder, salt, cayenne, egg and milk in a
large shallow bowl. Whisk to blend. Dip the chicken in the batter,
coating evenly and shaking off any excess.
Heat about 1 inch of vegetable oil in a large, heavy skillet to 360
degrees. Add the chicken and brown evenly on both sides. Reduce the
heat slightly, cover the skillet and fry until the chicken is tender
and golden brown, turning once, about 12 minutes per side.
Drain on paper towels.
Source: Cooking The 4th On The Bayou With Marcelle
ZUCCHINI CHOCOLATE
CHIP COOKIES
~Shared by Marilyn,
Canton, OH
1 egg, beaten
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup honey
1 Tbsp. vanilla extract
Combine in large bowl:
1 cup white flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture:
1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto
greased baking sheet, and flatten with the back of a spoon. Bake at
350F degrees, 10 to 15 minutes.
Makes 2 dozen cookies.
HAMBURGER PIE
~Shared by Treva, NC
Prep Time: 15 min.; Bake Time: 15 min.
1 & 1/2 pounds ground beef
1 can (10 & 3/4 ounces) Campbell's® Condensed Cream of Mushroom
Soup (Regular or 98% Fat Free)
2 packages (8 ounces each) refrigerated crescent rolls
1 cup your favorite shredded cheese (about 4 ounces)
1. Cook the beef in a 10-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour off any fat. Stir
the soup in the skillet.
2. Unroll 1 package crescent roll dough and press on the bottom and up
the sides of a 9-inch pie plate. Press the seams to seal. Layer half
the beef mixture and half the cheese in the pie plate. Repeat the
layers. Unroll the remaining dough. Place the dough over the
filling and press the edges to seal, if desired.
3. Bake at 350°F. for 15 minutes or until the crust is golden brown.
Makes: 6 servings.
EASY CHEESE CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 1/4 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
2 (1.3 ounce) envelopes whipped topping mix
2 (8 ounce) packages cream cheese, softened
2 fluid ounces cherry brandy
In a medium bowl, combine graham cracker crumbs, butter and sugar. Mix
well and press into the bottom of a 9 inch springform pan.
In a large bowl, mix the whipped topping powder as directed on package
and beat until thick. Cut the cream cheese into small cubes and drop
them into the whipped topping, one at a time, while beating. Pour in
the cherry brandy and beat another 5 minutes at high speed.
Spoon the filling into the graham cracker crust and smooth the top.
Refrigerate 2 to 4 hours, or until set.
STIR - FRIED PORK
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin
1/2 cup. unsweetened orange juice
3 tbs. reduced-sodium soy sauce
1 tbs. dry white wine
1 1/2 tbs. cornstarch
1/8 tsp. pepper
1 tbs. cooking oil
1 cup thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 cup unsweetened pineapple chunks, drained
Slice pork diagonally across grain into 1/4 inch strips. Combine orange
juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat
heavy skillet or wok with cooking spray; heat to medium high. Add pork;
stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add
onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to
skillet. Pour orange juice mixture over, stirring well. Cover and
simmer 2 or 3 minutes. Add pineapple, stir well.
4 servings.
Per serving: 252 calories, 55 mg. cholesterol, 483 mg. sodium
SLOW COOKER
CHIVE-AND-ONION CREAMED
CORN
~Shared by Linda
H., Rosharon, TX
Makes 8 servings
4 slices bacon
4 1/2 cups frozen whole kernel corn (from two 1-lb bags),
thawed
1/2 medium red bell pepper, chopped (1/2 cup) ,optional
1 can dice tomatoes, drained well, optional
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 oz Neufchatal cheese or reduced fat cream cheese
Chopped chives
1 onion, chopped fine
Chopped fresh parsley
In 12-inch nonstick skillet, cook bacon over medium-high heat, turning
occasionally, until crisp. Drain on paper towels. Crumble bacon.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix
corn, bell pepper, milk, butter, sugar, salt, pepper, chives, onions
and half of the bacon. Refrigerate remaining bacon.
Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir
well; sprinkle with remaining bacon and parsley. Corn can be kept warm
on Low heat setting up to 1 hour.
RICE DRESSING
~Shared by Johnny,
LA
Makes about 10 servings
4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 pound chicken gizzards, cleaned
Salt and cayenne
4 cups cooked long-grain rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onion (white and green part)
In a small, heavy skillet, combine 2 tablespoons of the oil and the
flour over medium heat and cook, stirring constantly, to make a dark
brown roux.
In a large, heavy skillet, cook the ground pork in the remaining 2
tablespoons oil until all pink in the meat has disappeared. Add the
onion, bell pepper and celery. Cook, stirring often, until the
vegetables are tender, about five minutes.
In the meantime, put the gizzards in a medium-size saucepan with enough
water (about 3 cups) to cover. Boil until tender. Drain the gizzards
and reserve the stock. Grind the gizzards in a meat grinder or food
processor. Add this to the pork mixture along with the roux and mix
well. Add the reserved stock, season with salt and cayenne, and cook
over medium-low heat, stirring occasionally, for 1 hour. Immediately
before serving, add the rice and mix well. Adjust the seasoning. Add
the parsley and green onion and serve warm.
CARAMEL-NUT POPCORN
CLUSTERS
~Shared by Marilyn,
Canton, OH
1 (14 ounce) package caramel candies
2 Tbsp. whipping cream
12 cups popped popcorn
1 cup dry roasted peanuts
Combine caramels and whipping cream in a glass bowl. Microwave at HIGH
3 minutes or until melted, stirring mixture once. Place popcorn and
peanuts in a large bowl. Drizzle with caramel sauce, tossing gently to
coat. Place popcorn mixture on a lightly greased 15x10 inch jelly roll
pan. Bake at 250 degrees F for 1 hour. Cool.
HAM & PASTA
SKILLET
~Shared by Treva, NC
Prep: 15 minutes; Cook: 15 minutes
Serves: 4
1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup
(Regular or 98% Fat Free)
2 cups broccoli florets or 1 package (10 ounces) frozen broccoli cuts,
thawed
1 cup milk
1 tablespoon spicy brown mustard*
1 & 1/2 cups cooked ham cut into strips
2 & 1/4 cups medium shell-shaped pasta, cooked and drained
Heat the soup, milk, mustard and broccoli in a 10-inch skillet over
medium-high heat to a boil. Reduce the heat to low. Cook
for 5 minutes or until the broccoli is tender.
Stir the ham and pasta in the skillet and cook until the mixture is hot
and bubbling.
*Spicy brown mustard gives this skillet a touch of "bite," but if you
don't have it or you want a more mellow mustard taste, use whole grain
or prepared yellow versions instead.
Nutritional Values per Serving Using Campbell's Broccoli Cheese Soup: :
Calories 335, Total Fat 10g, Saturated Fat 4g, Cholesterol 39mg, Sodium
1417mg, Total Carbohydrate 40g, Dietary Fiber 3g, Protein 21g, Vitamin
A 36%DV, Vitamin C 28%DV, Calcium 12%DV, Iron 12%DV
Nutritional Values per Serving Using Campbell's 98% FF Broccoli Cheese
Soup: : Calories 316, Total Fat 8g, Saturated Fat 3g, Cholesterol 39mg,
Sodium 1391mg, Total Carbohydrate 40g, Dietary Fiber 3g, Protein 22g,
Vitamin A 39%DV, Vitamin C 28%DV, Calcium 12%DV, Iron 12%DV
Source: Campbell's Kitchen
DISNEY'S 50'S PRIME
TIME CAFE CHICKEN
POT PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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2 cups chicken tenderloins, uncooked
1 cup broccoli, tops only
1/2 cup carrots, cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half and half
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten
Preheat oven to 400F. In boiling salted water, simmer chicken
tenderloins, broccoli, carrots, celery, and leeks until chicken is
fully cooked and vegetables are tender, but still firm (about 15
minutes). Drain well and set aside. In a medium sized skillet, melt
butter and add flour. Cook for 5 minutes and add milk or half-and-half.
Bring to a boil and simmer until thickened (about 10 minutes). Dissolve
chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in
grated Parmesan cheese and remove from heat. Add cooked chicken and
vegetables and mix well. Pour mixture into a deep-dish pie plate and
cover with pie dough. Seal edges well and brush top with beaten egg.
Bake until crust is golden brown and the filling is hot (about 45 to 50
minutes). Brushing a little milk on the top of the pie dough before
baking will give the crust a delightful color.
CHICKEN CALABRESE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
A zesty chicken recipe from Calabria, Italy!
INGREDIENTS:
8 boneless skinless chicken breasts (half breasts)
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tbs. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tbl. fresh basil, chopped
Salt & pepper to taste
PREPARATION:
Split or butterfly the chicken breasts. Layer prosciutto, a tsp. of
pesto, and tbs. of sun dried tomatoes. Roll up the chicken breasts
while tucking in the sides to completely envelop the filling.
In a chicken fryer or deep skillet, brown the chicken rolls on both
sides. In the same skillet, add the wine, the tomato sauce and the
basil. Salt and pepper as needed and simmer 30 minutes. Serve with rice
or polenta.
Serves 4.
NANA'S BRUNSWICK STEW
~Shared by Linda
H., Rosharon, TX
Servings: 6
2 - 4 slices bacon, fried crispy
4 chicken breasts and 3 thighs, cut into pieces
3 tsp salt
paprika to taste
2 medium onions, chopped
3 cups water
4 potatoes, diced
2 cups canned tomatoes, undrained
2 Tbsp parsley, chopped
1/2 tsp Tabasco sauce
1 Tbsp Worcestershire sauce
2 cups whole kernel corn, frozen
1 pkg frozen lima beans, defrosted
Sprinkle the chicken with 1 tsp. of the salt and paprika.
In a deep kettle, fry the bacon and remove from pan. Brown the
chicken on all sides. Add the onions and cook until the onion is
transparent.
Add the water, potatoes, tomatoes with their liquid, parsley, remaining
salt, Tabasco and Worcestershire sauce and bring to a boil. Cover,
reduce the heat and simmer for thirty minutes.
Add the corn and Lima beans and cook twenty minutes longer.
Blend the flour in a little cold water and gradually stir into the
stew. Cook, stirring, ten minutes longer.
Serve in flat soup plates. Garnish with crumbled bacon or
Parmesan cheese.
BRAISED QUAIL WITH
CRAB APPLE JELLY
~Shared by Johnny,
LA
Makes 4 servings
4 quail
Salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
1 cup water
4 tablespoons crab apple jelly
Split quail down the back; spread open and flatten out each bird.
Season with salt and pepper.
Heat butter and oil in skillet. Place birds in hot oil. Brown birds on
both side. When browned, add water. Cover pan and let simmer 20
minutes. Uncover and brush jelly over quail. Cook slowly, basting
quail. Let cook 5 minutes.
Place quail on platter with breast side up; pour drippings over quail.
RANCH PRETZELS
~Shared by Marilyn,
Canton, OH
1 package (20 oz) large thick pretzels
1 envelope ranch salad dressing mix
3/4 cup vegetable oil
1 1/2 teaspoons dill weed
1 1/2 teaspoons garlic powder
Break pretzels into bite-size pieces and place in a large bowl.
In another small bowl combine remaining ingredients; pour over pretzels.
Stir to coat evenly. Pour into an ungreased 15x10x1-inch" baking pan.
Bake at 200 degrees for 1 hour, stirring every 15 minutes.
Yield - makes 12 cups of great snackin'.
COUNTRY STYLE
SALISBURY STEAK
~Shared by Treva,
NC
Country Style Salisbury Steak is a novel twist on the diner classic.
This version adds the surprise benefit of mixing veggies right into the
patties. Finicky veggie eaters just might have a tasty change of heart
when they chow down on this one.
Cooking Time: 20 min
1 & 1/2 pounds ground beef
1 large onion, finely chopped, divided
1 (8-ounce) can cut green beans, drained and chopped
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper, divided
3 tablespoons all-purpose flour
1 & 3/4 cups beef broth
1. In a large bowl, combine ground beef, 1/2 cup chopped onion, the
green beans, paprika, garlic powder, salt, and 1/4 teaspoon pepper. Mix
well and form into 6 oval-shaped patties.
2. Heat a large nonstick skillet over medium-high heat. Add patties and
place remaining chopped onion around them. Cook 10 minutes, turning
halfway through the cooking.
3. Meanwhile, in a small bowl, whisk together the flour, beef broth,
and remaining 1/4 teaspoon pepper. Add to skillet and bring to a boil.
Reduce heat to low and simmer 5 minutes, or until sauce thickens,
stirring occasionally. Serve patties topped with sauce.
Serves: 6
FROZEN LIME DAIQUIRI
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces rum
1 tray ice cubes
In a blender, combine limeade concentrate, rum and ice cubes. Blend
until smooth. Pour into glasses and serve immediately.
BRANDY BISCOTTI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3/4 cup walnuts
8 tablespoons butter, sweet and softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon brandy
2 cups plus 2 tablespoons flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350-degrees. Toast the walnuts in a baking pan for 5
minutes. Let cool and chop them coarsely. Reduce the oven to
325-degrees. Cream the butter with the sugar in a large bowl. Beat in
the eggs and mix well. Add the vanilla and brandy. In another bowl stir
together the flour, baking powder and salt. Add to the butter mixture
with the chopped nuts. Stir just until combined. On a lightly floured
surface, roll the dough into cylinders about 1-1/2-inches wide and
12-inches long. Place on a baking sheet about 2-1/2-inches apart and
bake for about 25 minutes, until lightly browned on top. Remove from
the oven and let cool for about 5 minutes. Carefully remove the
cylinders and place on a cutting board. Slice the cookies about
1/2-inch wide on the diagonal. Return them to the baking sheet with the
cut surfaces down. Bake for 5 to 10 minutes, until the tops are lightly
browned. Let cool and store in an airtight container.
GRATIN OF FISH WITH
CHEESE, TOMATOES
AND HERBS
~Shared by Linda
H., Rosharon, TX
3oz Gruyère cheese, grated
3oz emmental cheese, grated (or use 150g/6oz Gruyère instead)
3 tsp Dijon mustard
4-5 tbsp single cream
salt and freshly ground black pepper
18 cherry tomatoes
1 tsp chopped fresh thyme leaves or 1½ tbsp chopped fresh basil
1lb 10oz flatfish, such as plaice or lemon sole, filleted and skinned
Preheat the oven to 180C/350F/Gas 4.
Place the grated cheeses, mustard and cream into a bowl and mix well.
Season with salt and freshly ground black pepper and set aside.
Cut the cherry tomatoes in half and place into a clean bowl, season
with a little salt and add the herbs. Mix the ingredients well so that
the cherry tomatoes are well seasoned.
Spread half the cheese mixture into a gratin dish (or into individual
oven proof dishes).
Lay half of the fish on top. Then place all the tomatoes and herbs on
top of the fish.
Place the second half of the fish on top of the tomatoes, followed by
another layer of the cheese mixture on top of the fish.
Transfer the fish to the oven and cook for 20-30 minutes (or 15 minutes
for single portions)until it has turned golden-brown and is cooked
through.
To serve, place a portion of the fish on a clean plate and serve with a
big green salad and some boiled new potatoes if you wish.
Variations
This dish can also be made using round, fleshy fish, such as haddock,
cod or ling. Use the same weight as the flatfish but place just one
layer of fish in the dish.
Source: Cooking at Home with Rachel
PASTA WITH BACON,
TOMATO & CHEESE
~Shared by Johnny,
LA
1/4 pound Canadian bacon
Parmesan cheese
Garlic powder
Olive oil
2 cups chopped fresh tomato
1 tablespoon fresh parsley
Salt & pepper to taste
1 pound any type pasta, cooked
Cut bacon into strips and saute in olive oil for 3 minutes. Add
tomatoes, parsley, garlic powder and salt and pepper. Add to hot pasta
and toss. Sprinkle with Parmesan cheese.
PECAN PIE MUFFINS
~Shared by Marilyn,
Canton, OH
1 cup light brown sugar, firmly packed
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 eggs,beaten
2/3 cup butter, softened
Preheat oven to 350. Line muffin cups with paper liners; set aside.
In bowl stir together brown sugar, flour and pecans.
In separate bowl beat eggs and butter together until smooth.
Stir into dry ingredients until just combined.
Spoon batter into muffin cups, about 2/3 full.
Bake for 20 to 25 minutes.
Cool on wire racks when done. Enjoy.
BLUEBERRY BREAD
PUDDING
~Shared by Treva, NC
Fresh blueberries add sparkle to our homemade easy recipe for Blueberry
Bread Pudding. This delectable dessert recipe comes packed with the
extra benefits of antioxidant-rich fresh blueberries.
Cooking Time: 50 min
2 cups whole milk
6 eggs
1 & 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 cups French bread, cut into 2-inch squares, keeping crusts on
1 & 1/2 cups fresh blueberries
3 tablespoons butter
1. Preheat oven to 350°F. Spray a 9 x 9-inch baking dish with cooking
spray.
2. In large mixing bowl whisk together milk, eggs, sugar, vanilla,
cinnamon and salt. Add bread cubes. Let sit for 30 minutes to 2 hours.
Add blueberries. Pour mixture into prepared baking dish. Top with bits
of remaining butter.
3. Bake 45 to 55 minutes or until the custard is set. Let pudding cool
15 minutes. Serve warm or room temperature with custard sauce.
Serves: 9
MOROCCAN COUSCOUS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
3 tablespoons chopped fresh mint
Place a large, heavy bottomed pot over medium heat. Stir in the cumin,
ginger, cloves, cayenne, cardamom, coriander, and allspice; gently
toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook
until softened. Stir in the bell pepper, and zucchini; cook for 5
minutes. Stir in the raisins, salt, zest, and garbanzos.
Pour in the chicken broth and orange juice; turn heat to high and bring
to a boil. When the mixture is boiling, stir in the couscous and remove
from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold
in chopped mint.
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PAPAYA SHRIMP SALAD
~Shared by Treva, NC
Prep: 15 minutes
Serves: 4
Are you in the mood for a salad, but looking for something different?
Try this fresh and flavor-packed version, with tropical ingredients
highlighted by a lemon-picante dressing.
1 pound cooked large shrimp, peeled and deveined
1 papaya, peeled, seeded and diced
1 cup whole kernel corn
4 green onions, chopped (about 1/2 cup)
1 cup Pace® Picante Sauce
1 tablespoon lemon or lime juice
Mixed salad greens
Place the shrimp, papaya, corn and onions into a large bowl. Add the
picante sauce and lemon juice and toss to coat. Serve the shrimp
mixture over the salad greens.
Nutritional Values per Serving Using Pace Picante Sauce: :
Calories 201, Total Fat 2g, Saturated Fat 0g, Cholesterol 221mg,
Sodium 802mg, Total Carbohydrate 21g, Dietary Fiber 5g,
Protein 26g, Vitamin A 29%DV, Vitamin C 89%DV,
Calcium 8%DV, Iron 23%DV
Source: Campbell's Kitchen
MUSTARD-MAPLE PORK
ROAST
~Shared by Maggie,
TX
SERVINGS: 8 servings
CARB GRAMS PER SERVING: 29
1 2- to 2-1/2- pound boneless pork loin roast (single loin)
2 tablespoons Dijon-style mustard
1 tablespoon maple-flavored syrup
2 teaspoons dried sage, crushed
1 teaspoon finely shredded orange peel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
20 to 24 tiny new potatoes
16 ounces packaged, peeled baby carrots
1 tablespoon olive oil
1. Preheat oven to 325 degree F. Trim fat. combine mustard, syrup,
sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat.
2. Place roast, fat side up, on a rack in a roasting pan. Insert a meat
thermometer into center. Roast, uncovered, for 45 minutes.
3. Meanwhile, peel a strip of skin from potatoes. Cook potatoes in
boiling water for 5 minutes. Add carrots; cook for 5 minutes.
4. Drain vegetables; toss with oil and 1/4 teaspoon salt. Place in pan
around meat. Roast, uncovered, for 45 minutes to 1 hour or until
thermometer registers 155 degree F.
5. Remove from oven; cover with foil. Let stand for 15 minutes. (The
temperature of the meat will rise 5 degree F.)
Nutrition Facts Per Serving:
Servings: 8 servings
Calories 281
Total Fat (g) 10
Saturated Fat (g) 3
Cholesterol (mg) 51
Sodium (mg) 309
Carbohydrate (g) 29
Fiber (g) 3
Protein (g) 19
Diabetic Exchanges:
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Lean Meat (d.e.) 2
Fat (d.e.) .5
Source: Better Homes & Gardens Magazine
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HERBED SCALLOPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound sea scallops
- Salt and pepper to taste
- 2 teaspoons olive oil
- 3 tablespoons dry white wine or low-fat, reduced-sodium chicken
broth
- 1/2 cup diced canned tomatoes, drained
- 1 tablespoon minced parsley
- 1 tablespoon minced basil
DIRECTIONS
Sprinkle the scallops with salt and pepper. Heat the olive oil in a
nonstick pan over medium-high heat. When hot, add the scallops, in
batches if necessary, and saute on both sides for a total of 4 minutes.
Remove the scallops from the pan.
Add the wine to the pan and scrape up any browned bits. Add the
tomatoes, parsley, and basil and lower the heat, simmering for 5
minutes. Add the scallops back to the sauce and heat for 1 minute.
Nutritional Information Per Serving (4 ounces): Calories: 120, Fat: 5
g, Cholesterol: 27 mg, Sodium: 195 mg, Carbohydrate: 3 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 14 g
Diabetic Exchanges: 2 Very Lean Meat, 1 Fat
Source: Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402208/atozreci-20
SAUTE OF CHICKEN
WITH APPLES AND LEEKS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 boneless, skinless chicken breast halves (1-1/4 pounds),
trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 large leeks, white parts only, washed and cut into julienne
strips (2 cups)
- 2 large cloves garlic, minced
- 1 tablespoon sugar
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 1/4 cup cider vinegar
- 2 firm tart apples, such as York or Granny Smith, peeled, cored
and thinly sliced
- 1 cup reduced-sodium chicken broth
DIRECTIONS
Place chicken breasts between 2 sheets of plastic wrap. Use a rolling
pin or a small heavy pot to pound them to a thickness of 1/2 inch.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high
heat. Season the chicken breasts with salt and pepper and add to the
pan. Cook until browned on both sides, 4 to 5 minutes per side.
Transfer to a plate and keep warm.
Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and
leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add
garlic, sugar and rosemary and cook until fragrant, about 2 minutes
more. Increase the heat to medium-high, stir in vinegar and cook
until most of the liquid has evaporated.
Add apples and broth and cook, stirring once or twice, until the apples
are tender, about 3 minutes. Reduce the heat to low and return the
chicken and any juices to the pan. Simmer gently until the chicken is
heated through. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 239,
Fat: 5 g, Cholesterol: 67 mg, Carbohydrate: 20 g, Protein: 28 g, Fiber:
2 g, Sodium: 256 mg Diabetic Exchanges: 1 Fruit, 4 Very Lean Meat, 1
Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
MARINATED MUSHROOMS
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound white mushrooms, washed and halved
- 1 medium onion, cut in half and thinly sliced
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
DIRECTIONS
Place the mushrooms in a medium saucepan and cover with water. Bring to
a boil over high heat, then reduce the heat to medium-low and simmer
for 20 minutes; drain and let cool.
In a glass container with a tight-fitting lid, combine the remaining
ingredients; mix well. Add the cooked mushrooms, stir, cover, and chill
for at least 2 hours before serving. Mushrooms can be stored in a
tightly closed glass container in the refrigerator for up to 1 week.
Nutritional Information Per Serving (1/4 cup): Calories: 77, Fat: 6 g,
Cholesterol: 0 mg, Sodium: 119 mg, Carbohydrate: 6 g, Dietary Fiber: 1
g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
http://www.amazon.com/exec/obidos/ASIN/1580401384/atozreci-20
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GRILLED CATFISH SUPREME
~Shared by Johnny,
LA
Servings: Serves 1
1 7- to 8-ounce catfish fillet
1/4 cup olive oil
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/2 cup small Louisiana shrimp
1/2 cup Louisiana crabmeat
1/2 cup heavy cream
chopped green onion, for garnish
In a medium sauté pan, heat olive oil over medium-high heat and sauté
catfish 3 to 4 minutes per side, until done. Remove from pan and set
aside. Return pan to heat and add onion and bell pepper. Sauté until
onion is transparent. Add shrimp and crab meat. Continue to sauté until
shrimp are cooked, about 5 minutes. Lower heat and add heavy cream,
stirring until mixture thickens. Remove from heat and sprinkle green
onions into mixture. Pour on top of catfish and serve.
Source: D.I.’s Cajun Food and Music, Basile, LA, Louisiana Cookin
COTTAGE CHEESE
CHICKEN SALAD
~Shared by Maggie,
TX
Serves: 2
Cooking Time: 15 min
Ingredients
1 cup chicken breast, cooked and chopped
1 cup low-fat cottage cheese
2 eggs, hard-boiled and chopped
1/3 cup light mayonnaise
1/4 teaspoon salt (optional)
1/4 cup celery, diced
1/2 cup low fat cheddar cheese
Instructions
In a bowl mix chicken, eggs, and celery together with mayo.
Add 1/2 cup of cottage cheese, cheese, and salt to chicken mixture. Mix
together and enjoy.
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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DOUBLE STRAWBERRY SHORTCAKE
This one sounds so delicious and reminded me of my BFF, Charlie in Mobile, AL. You can do
this, Charlie!!!
Servings: 6 to 8
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy
Ingredients
1 pint strawberries, washed, hulled, and sliced
2 tablespoons sugar
1 1/2 cups heavy cream
3 tablespoons strawberry jam, softened
1 (9-inch) store-bought pound cake loaf
Directions
In a bowl, gently mix the strawberries and sugar and let sit at room
temperature for at least 15 minutes and up to 1 hour.
Using an electric mixer, whip the cream just until it thickens. Add the
strawberry jam and continue to whip until soft peaks form, 30 seconds
to 1 minute more.
Slice the pound cake into 1-inch thick pieces. Place 2 cake slices on
each serving plate. Divide the strawberries among the plates, spooning
them onto the middle of the pound cake. Top each serving with a
generous dollop of the strawberry cream.
Source: Paula Deen, Paula's Best Dishes Episode: Stayin' In
EGG AND GARLIC
CHEESE BAGUETTE
Ingredients
1 baguette
4 ounces soft garlic and herb cheese (recommended: Boursin)
4 hard-boiled eggs, thinly sliced, recipe follows
4 tomatoes, thinly sliced
1 to 2 teaspoons balsamic vinegar, for drizzling
1 green onion, green part only, finely chopped
Directions
Preheat the broiler on high. Make 4 sandwiches, but cutting the
baguette in half lengthwise, and into 4 crosswise. Spread cheese on
both sides of the bread. On 1 side of each sandwich arrange the egg
slices. On the other side, spread out the tomato slices. Put on a
baking sheet and broil until the edges begin to turn golden, about 1 to
2 minutes. Drizzle each sandwich with a few drops of balsamic vinegar
and sprinkle with green onions. Arrange on serving plates and serve.
Perfect hard-boiled eggs:
Lay the eggs in a single layer in a large saucepan. Cover with cold
water by at least 1-inch. Bring to a simmer over low heat and cook for
1 minute. Cover with a lid, turn off the heat, and allow the eggs to
sit for 15 minutes. Rinse with cold water.
Source: Melissa d'Arabian, Food Network
TACO CASSEROLE
Prep: 20 min.
Bake: 30 min.
Ingredients
1 pound ground beef
1 medium onion, chopped
1 envelope (1-1/4 ounces) taco seasoning
1 can (8 ounces) tomato sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies, drained
2 flour tortillas (10 inches)
2 cups (8 ounces) shredded cheddar cheese
Directions
In a skillet, brown beef and onion; drain fat. Stir in taco seasoning
and tomato sauce; set aside. In a large bowl, mix together soup, sour
cream and chilies. Place one tortilla in the bottom of a 10-in. pie
plate. Combine beef mixture with half of soup mixture; spoon over
tortilla. Sprinkle with 1 cup cheese; top with second tortilla. Top
with remaining soup mixture and sprinkle with remaining cheese. Bake at
350° for about 30 minutes or until heated through. Let stand a few
minutes before serving.
Yield: 8 servings.
Nutrition Facts: 1 serving (1 each) equals 368 calories, 21 g fat (13 g
saturated fat), 81 mg cholesterol, 1,203 mg sodium, 20 g carbohydrate,
3 g fiber, 20 g protein.
Source: Taste of Home Country Ground Beef
CANTALOUPE AND
CUCUMBER SALAD
1/4 cup fresh lime juice
1 large English (seedless) cucumber (1 lb.), peeled in alternating
strips and coarsely chopped
2 ripe cantaloupes, coarsely chopped
3 green onions, thinly sliced
1/2 cup loosely packed fresh cilantro leaves, chopped
In a large bowl, whisk the lime juice, 1/4 teaspoon salt, and 1/8
teaspoon freshly ground black pepper until blended. Add the
cucumber, cantaloupe, green onion, and cilantro. Toss to
coat. Makes 8 1/2 cups
Source: Good Housekeeping
COCONUT CLUSTERS
1 cup sugar
1 cup water
One 7-ounce package sweetened shredded coconut
Salt
1/2 teaspoon pure vanilla extract
Freshly grated nutmeg, for sprinkling
Lightly oil a large baking sheet. In a medium saucepan, combine the
sugar and water and boil over high heat, stirring occasionally, until
the sugar dissolves. Add the coconut and a pinch of salt and cook over
moderate heat, stirring, until the syrup has evaporated and the coconut
has a light, somewhat crystallized coating, about 20 minutes. Stir in
the vanilla.
Working quickly, scrape the coconut candy onto the prepared baking
sheet and spread it into a 10-by-9-inch rectangle; let cool to room
temperature. Sprinkle a little nutmeg over the top. Using a large
knife, cut the rectangle into 24 pieces and serve.
Yield: makes 2 dozen.
RED BEANS AND BACON
Ingredients:
Cooking Spray
4 cups kidney beans, canned
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 green pepper seeds and ribs removed and finely chopped
4 bacon strips, diced
1 tablespoon Cajun seasoning
1 can chicken broth
Salt to taste
Directions:
Lightly spray slow cooker with cooking spray. Place all ingredients
except Cajun seasoning in slow cooker. Cook on LOW for 6 to 8 hours or
on HIGH for 3 to 4 hours. Add Cajun seasoning, cover and cook on HIGH
for an additional 20 minutes. Add salt to taste.
CREAMY SKILLET
CHICKEN
1 Tbsp. olive oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix
1 cup milk
1 cup water
4 ounces cream cheese, cubed
Heat olive oil in 12-inch nonstick skillet, over medium-high heat and
brown chicken, turning once. Remove chicken; keep warm.
Bring Lipton® Recipe Secrets® Vegetable Soup Mix blended with milk and
water to a boil in same skillet. Reduce heat and simmer 4 minutes.
Stir in cream cheese until melted and simmer 3 minutes. Add chicken and
cook 5 minutes or until chicken is thoroughly cooked. Serve with warm
buttermilk biscuits, hot cooked rice or noodles.
ASIAN SESAME SALAD
DRESSING
1/2 cup corn syrup
3 tablespoons white vinegar
2 tablespoons pineapple juice
4 teaspoons granulated sugar
1 tablespoon light brown sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon mustard powder
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon paprika
1 Dash garlic powder
1 Dash ground black pepper
1/2 cup vegetable oil
1/2 teaspoon sesame seeds
Combine all ingredients except vegetable oil and sesame seeds in a
blender on high speed. With motor running, slowly add the vegetable oil
to create an emulsion. Add sesame seeds and blend for just a couple of
seconds, then pour into a covered container and chill until needed.
FLORENTINE POTATO
CASSEROLE
2 pounds Yukon gold or red potatoes
Cooking spray
2 cups sliced mushrooms
1/2 cup chopped onion
1 garlic clove, minced
1/4 cup fat-free, less-sodium chicken broth
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
squeezed dry
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup chopped reduced-fat ham
2 1/2 cups 1% low-fat milk
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1/2 cup (2 ounces) shredded fontina cheese
2 tablespoons grated Parmesan cheese
Place potatoes in a stockpot; cover with water (to 2 inches above
potatoes); bring to a boil. Cook 40 minutes or until tender. Drain.
Cool; peel and cut into 1/4-inch-thick slices. Heat a large nonstick
skillet coated with cooking spray over medium-high heat. Add mushrooms;
sauté 5 minutes. Add onion and garlic, sauté 3 minutes. Add broth; cook
until evaporated. Stir in spinach, 1/2 teaspoon salt, and 1/4 teaspoon
black pepper. Preheat oven to 350F. Place half the potatoes in a single
layer on the bottom of an 11 x 7-inch baking dish. Spoon mushroom
mixture over potatoes; sprinkle with ham. Layer remaining potatoes over
top. Combine 1/2 teaspoon salt, 1/4 teaspoon black pepper, milk, flour,
and eggs. Pour over potatoes (dish will be full). Bake at 350F for 30
minutes. Sprinkle with cheeses; bake an additional 20 minutes.
Yield: serves 8.
CALORIES 221 (26% from fat); FAT 6.4g (sat 3g,mono 1.9g,poly 0.6g);
IRON 1.8mg; CHOLESTEROL 121mg; CALCIUM 205mg; CARBOHYDRATE 29g; SODIUM
523mg; PROTEIN 13g; FIBER 3.3g
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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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