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A
to Z
Recipes
June 1,
2011
Always
something to make you think,
laugh and cook.
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publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Summer is
in full swing here in my neck of the woods. Along with the high heat
are the mosquitoes. Lord, what purpose do they serve? What were you
thinking when you created them?!?
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 announced in today's issue. 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 with our theme issue, 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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To
those who cite the first amendment as reason for excluding God from
more and more of our institutions and everyday life, may I just say:
The first amendment of the Constitution was not written to protect the
people of this country from religious values; it was written to protect
religious values from government tyranny.
~ Ronald Reagan,
40th President of
the United States
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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CRABBY OLD MAN
~Shared by Linda,
Rosharon, TX
When an old man died in the geriatric ward of a nursing home in North
Platte, Nebraska, it was believed that he had nothing left of any
value.
Later, when the nurses were going through his meager possessions, they
found this poem. Its quality and content so impressed the staff that
copies were made and distributed to every nurse in the hospital. One
nurse took her copy to Missouri.
The old man's sole bequest to posterity has since appeared in the
Christmas edition of the News Magazine of the St. Louis Association for
Mental Health. A slide presentation has also been made based on his
simple, but eloquent, poem.
And this little old man, with nothing left to give to the world, is now
the author of this 'anonymous' poem winging across the Internet.
Crabby Old Man
What do you see nurses? . . . . . What do you see?
What are you thinking . . . . . when you're looking at me?
A crabby old man . . . . . not very wise,
Uncertain of habit . . . . . with faraway eyes?
Who dribbles his food . . . . . and makes no reply.
When you say in a loud voice . . . .. . 'I do wish you'd try!'
Who seems not to notice . .. . . . the things that you do.
And forever is losing .. . . . . A sock or shoe?
Who, resisting or not . .. . . . lets you do as you will,
With bathing and feeding . . . . . The long day to fill?
Is that what you're thinking? . . . . . Is that what you see?
Then open your eyes, nurse . . . . . you're not looking at me.
I'll tell you who I am. . . . . . As I sit here so still,
As I do at your bidding, . . . .. . as I eat at your will.
I'm a small child of Ten .. . . . . with a father and mother,
Brothers and sisters . . . . . who love one another.
A young boy of Sixteen . . . . with wings on his feet.
Dreaming that soon now . . . . . a lover he'll meet.
A groom soon at Twenty . . . . . my heart gives a leap.
Remembering, the vows . . . . . that I promised to keep.
At Twenty-Five, now . . . . . I have young of my own.
Who need me to guide . . . . .. And a secure happy home.
A man of Thirty . . . . . My young now grown fast,
Bound to each other . . . . . With ties that should last.
At Forty, my young sons . . . . . have grown and are gone,
But my woman's beside me . . . . . to see I don't mourn.
At Fifty, once more, babies play 'round my knee,
Again, we know children . . . . . My loved one and me.
Dark days are upon me . . . . . my wife is now dead.
I look at the future . .. . . . shudder with dread.
For my young are all rearing . . . . . young of their own.
And I think of the years . . . . . and the love that I've known.
I'm now an old man . . . . . and nature is cruel.
Tis jest to make old age . . . . . look like a fool.
The body, it crumbles . .. . . . grace and vigor, depart.
There is now a stone . . . . where I once had a heart.
But inside this old carcass . . . . . a young guy still dwells,
And now and again . . . . . my battered heart swells.
I remember the joys . . . . . I remember the pain.
And I'm loving and living . . . . . life over again.
I think of the years, all too few . . . . . gone too fast.
And accept the stark fact . . . . that nothing can last.
So open your eyes, people . . . . . open and see.
Not a crabby old man . . . Look closer . .. . see ME!!
Remember this poem when you next meet
an older person who you might brush aside
without looking at the young soul within.
We will all, one
day, be there, too!
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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All-Purpose Ground
Meat Mix
(Makes about 12 cups)
This is a basic ground meat mix that can be used in many casseroles and
recipes.
5 pounds ground meat (beef or turkey)
2 cups celery, chopped
1 clove garlic, minced
2 cups onion, chopped
1 cup green pepper, diced
1/2 teaspoon pepper
1 teaspoon salt (optional)
Brown meat in a large pot. Drain. Stir in celery, garlic, onion, green
pepper, salt and pepper; cover and simmer about 10 minutes until
vegetables are tender but not soft. You can use this mixture
immediately during your cooking session or freeze in two-cup portions
for later use.
Suggested Uses
(be creative)
Tacos: Add one package taco seasoning to two cups All-Purpose Ground
Meat Mix (follow package directions for amount of water). Freeze. To
serve: thaw and heat taco mixture; prepare tacos as you would normally.
Taco Potatoes: Follow instructions for taco mixture (above), but serve
the mixture over baked potatoes instead of tortillas or taco shells.
Top with grated cheese, diced tomatoes, sour cream, sliced green
onions, sliced black olives and salsa.
Easy Taco Salads: Follow instructions for taco mixture; place a layer
of corn chips or tortilla chips on plate; spoon taco mixture over
chips; add layer of shredded lettuce; add diced tomatoes, sliced green
onions, sliced black olives, sour cream and salsa.
Sloppy Joes: In a large skillet, place two cups Ground Meat Mix, one
(10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one
teaspoon prepared mustard. Stir. Cover and simmer ten minutes. Serve
ladled onto hamburger buns.
Can also be used for: Stuffed Peppers, Chili, Spaghetti, and Baked Ziti
(further recipes can be found in the Frozen
Assets book).
Source: Frozen Assets Lite and Easy:
Cook for a Day, Eat for a Month by
Deborah Taylor-Hough
http://www.amazon.com/exec/obidos/ASIN/1402218605/atozreci-20
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: Splendid Sandwiches
This month we're looking for
recipes for delectable sandwiches. It would be nice to share recipes
that require no cooking - to keep us cool in the kitchen during these
high temperatures, but all sandwich recipes are welcome. Whether it's a
chilled club sandwich, warm using a Foreman contact grill, or a panini
using a
press, bring it on for our June theme topic of Splendid
Sandwiches!
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
"Splendid Sandwiches". 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 second Sunday of July. 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: Splendid
Sandwiches.
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 "Splendid
Sandwiches" has a deadline of June 30, 2011,
and will be posted on July 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Splendid
Sandwiches. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Can Cold Water Clean Dishes?
~Shared by Jim E.,
WA
This is for all the germ conscious folks who worry about using cold
water to clean.
John went to visit his 90 year old grandfather in a very secluded,
rural area of Saskatchewan
After spending a great evening chatting the night away, the next
morning John's grandfather prepared breakfast of bacon, eggs and toast.
However, John noticed a film like substance on his plate, and
questioned his grandfather asking,
'Are these plates clean?'
His grandfather replied,
'They're as clean as cold water can get 'em. Just you go ahead and
finish your meal, Sonny!'
For lunch the old man made hamburgers.
Again, John was concerned about the plates, as his appeared to have
tiny specks around the edge that looked like dried egg and asked,
'Are you sure these plates are clean?'
Without looking up the old man said,
'I told you before, Sonny, those dishes are as clean as cold water can
get them. Now don't you fret, I don't want to hear another word about
it!'
Later that afternoon, John was on his way to a nearby town and as he
was leaving, his grandfather's dog started to growl, and wouldn't let
him pass.
John yelled and said, 'Grandfather, your dog won't let me get to my
car'.
Without diverting his attention from the football game he was watching
on TV, the old man shouted!
'Coldwater, go lay down now, yah hear me!'
Meet Coldwater!
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:
HAWAIIAN PINEAPPLE
BANANA BREAD
~Shared by Barb C.,
Chula Vista, CA
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. salt
3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
8 oz. can crushed pineapple with the juice
2 cups mashed banana
1 cup chopped walnuts or pecans
Mix together dry ingredients - set aside. Mix together in a large bowl
the eggs, sugar, oil and vanilla. Add the dry ingredients and slowly
mix in the pineapple, bananas and nuts. Pour into greased and floured
loaf pan and bake at 350 for 40 minutes to an hour until done.
Source: Michelle Lee
TURKEY BURGERS WITH
FRESH CURRY KETCHUP
~Shared by Doe,
Oliver, B.C., Canada
4 servings
Serve these out of the ordinary burgers with sweet potato chips.
1 egg, slightly beaten
1/4 c dry bread crumbs
2 tbsp. snipped cilantro
2 tsp. grated fresh ginger
2 garlic, minced
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp. pepper
1 lb. ground turkey
2 large pita bread rounds, halved crosswise or 4 hamburger buns split
In lg bowl combine egg, bread crumbs, cilantro, ginger, garlic,salt,
curry powder, & pepper. Add turkey & mix well. Shape turkey mix
into 4-3/4 inch thick patties. If mix is sticky, wet hands to shape
patties. Place patties on rack of the grill directly over med heat.
Grill for 14-18 mins or til done 165F, on instant read therm. Turning
once halfway through grilling.
To serve, place pita halves or burger buns on grill directly over
medium heat. Grill for 2-4 mins or until toasted, turning once halfway
through. Serve patties in toasted pita halves or buns with Curry
Ketchup.
Curry Ketchup- Chop 4 medium plum tomatoes. In med pot combine
tomatoes, 1/2 c ketchup, 3 tbsps. finely chpd onion, 2 tbsp. snipped
fresh cilantro, & 2 tsps curry powder. Bring to boiling, reduce
heat. Simmer, covered for 5 mins, stirring occ. Season to taste with
salt & pepper.
ROQUEFORT QUICHE
~Shared by Dorine
H., Newark, DE
Adapted from Mastering the Art of French Cooking, Volume One by Julia
Child, Louisette Bertholle, Simone Beck (Knopf, 2001, 40th anniversary
edition)
1 pastry shell (8 inches, 20 cm)
4 oz. (100 g) Roquefort or other good quality blue cheese
6 oz (150 g) cream cheese at room temperature
3 Tbs. (45 ml) heavy cream
2 Tbs. (30 ml) butter at room temperature
2 eggs, beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
2 tsp. (10 ml) chopped fresh chives
Partially bake the pie shell in a preheated 375ºF (190ºC) for about 10
minutes, until it just begins to change color. Meanwhile, beat
together the Roquefort, cream cheese, cream, butter, eggs, salt,
pepper, nutmeg, and optional cayenne. Press the mixture through a
sieve to remove all lumps and stir in the chopped chives. Pour
the cheese mixture into the partially baked pie shell and bake for
25-30 minutes, until the filling has puffed and the top has browned.
Serve warm or at room temperature.
Serves 4 to 6.
CREAMY LATIN PASTA
~Shared by Luanne,
FL
Ingredients:
1 pound Rotini Pasta (3/4 of a 16-ounce box)
1/2 cup Evaporated Milk
1/4 cup Extra-virgin Olive Oil
1 cup Feta Cheese or Queso Blanco, crumbled
1/2 cup Fresh Cilantro Leaves
1 Lime, juiced
Salt and Freshly Ground Black Pepper
1 cup Ham, finely diced
1 Orange Bell Pepper, seeded, ribbed, and chopped
1 Red Bell Pepper, seeded, ribbed, and chopped
1 cup Frozen Peas
1/2 Small Red Onion, thinly sliced
1/2 cup Jicama, peeled and chopped
1/2 cup Pimento Stuffed Olives
Directions:
Bring a large pot of salted water to a boil. Add the pasta, stir with a
wooden spoon, and cook until tender but not mushy, about 10 minutes.
Drain, place in a large bowl and set aside.
While the pasta cooks, combine the evaporated milk, oil, feta,
cilantro, lime juice and some salt and pepper in a blender. Puree until
the dressing is smooth and creamy.
Place the drained pasta in a large bowl. Add the ham, bell peppers,
peas, onions, jicama and olives. Pour the dressing over the pasta and
gently mix it into the salad. Cover the bowl with plastic wrap and
chill for at least 30 minutes or up to 2 hours before serving.
Servings: 6 to 8 Prep Time: 15 minutes Cook Time: 10 minutes
Source: Reasor's
PAN-SEARED STEAKS
WITH BALSAMIC ONIONS
~Shared by Jim D.,
WA
The sweet-and-tangy bite of onions brings out the best in good steaks.
NOTES:
1. Choose meaty strip steaks for an intensely beefy flavor. Cook them
over medium-high heat in a heavy-bottomed skillet to achieve the best
sear.
2. Resist temptation and don’t move the steaks while they cook. A
well-browned crust requires patience--moving will break the connection
between steak and pan and disrupt the searing process.
3. Skip a long, slow sauté for the onions. Brown the onions quickly,
and then simmer them in a balsamic vinegar and brown sugar mixture (see
below). The shortcut produces nearly identical results to slow cooking.
4. Simmer the minced rosemary in the sauce to soften it. Uncooked
rosemary can be unpleasantly chewy.
5. Prepare the steaks and sauce in the same pan. The browned bits left
behind by the steaks lend a deep meaty flavor to the sauce.
6. The cooking times below yield medium-rare steaks. Because the sauce
is so rich, we think three steaks (the maximum you can fit comfortably
in a large skillet) will feed four people when sliced thin.
INGREDIENTS
vegetable oil
1/2 tsp salt
2 large red onions, peeled and cut into 1/2-inch rounds, rings separated
3 boneless strip steaks (8- to 10-ounce), 1 to 1-1/4 inches thick
3 cloves garlic, minced
1/2 cup balsamic vinegar; plus 1 additional Tbl kept apart
1 tsp minced fresh rosemary
1 Tbl light brown sugar
PREPARATION
1. Peel and cut the red onions into 1/2-rounds, rings separated. Set
aside.
2. Mince the garlic. Set aside.
3. Mince the rosemary. Set aside.
4. Heat 2 tablespoons oil in large skillet over medium heat until
shimmering.
5. Add onions and 1/2 teaspoon salt and cook, stirring frequently,
until lightly browned, about 10 minutes.
6. Transfer sauteed onions to bowl. Wipe out skillet with paper towels.
7. Pat steaks dry with paper towels and season with salt and pepper.
8. Add 1 tablespoon oil to skillet and cook over medium-high heat until
just smoking.
9. Cook steaks, without moving, until browned on first side, 4 to 5
minutes (for medium-rare). Flip steaks and continue to cook until
browned on second side, 3 to 4 minutes more (for medium-rare). Transfer
steaks to plate and wrap with foil.
10. Discard fat in skillet, return onions to pan, and set over medium
heat.
11. Add garlic and cook until fragrant, about 30 seconds.
12. Add 1/2 cup balsamic vinegar, rosemary, and brown sugar and cook,
scraping up browned bits with wooden spoon, until thick and syrupy,
about 2 minutes.
13. Pour any accumulated steak juices into pan along with remaining 1
Tbl balsamic vinegar.
14. Season with salt and pepper.
15. Slice steaks crosswise into 1/4-inch slices and transfer to
platter. Spoon onions and sauce over steak. Serve.
Source: Cook's Country
HERBED SPINACH BAKE
~Shared by Mary H.,
Montreal, Canada
2 10-ounce packages frozen spinach
2 cups cooked rice
1 cups shredded cheddar cheese
4 eggs, slightly beaten
4 tablespoons butter or margarine
2/3 cup milk
1 medium-sized onion, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon rosemary
Cook and drain frozen spinach (either purchase chopped packages or chop
leaf spinach after cooking). Mix with cooked rice. Add
remaining ingredients, mixing well. Pour into 10" x 6" x 2" inch
(approximately) baking dish. Can be stored in refrigerator at
this point and baked later.
Bake at 350 degrees F. for 25 to 30 minutes, or until knife comes out
clean. Store remaining portion, covered, in refrigerator and
reheat in microwave. Can also be served cold. Yield: Serves
8 as a main meal.
ORANGE PIE
~Shared by Marilyn,
Canton, OH
Pastry for 2-crust, 9-inch pie
1-1/4 cups sugar
2 Tbsp. cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups fresh orange sections, drained
2 Tbsp. butter, melted
Juice of 1 lemon or lime, if oranges are very sweet
Roll out half of pastry. Line 9-inch pie pan with bottom crust;
do not bake. Mix together sugar, cornstarch, cinnamon and salt. Add
orange sections, melted butter and lemon juice. Fill pastry shell and
dot with a little more butter.
Roll out remaining pastry; cut into strips. Use strips to make a
lattice top for pie. Bake in 400 degree oven for 15 minutes. Reduce
heat to 325 degrees and bake until brown, about 45 minutes more.
Note: Mandarin orange sections may be substituted for 1 cup of the
fresh orange sections.
Hot Water Pie Crust:
1/2 cup shortening
1/4 cup boiling water
1-3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Put shortening in bowl. Add boiling water and beat until creamy
and cold. Sift flour, baking powder and salt together; add to
shortening mixture. Stir until dough forms a smooth ball. Wrap
and chill until firm. Roll out between sheets of waxed paper.
Makes enough pastry for 9-inch 2-crust pie.
YIELD: 1 pie
Source:
http://www.beliefnet.com/Love-Family/Recipes/2011/01/Orange-Pie.aspx#ixzz1ASu1IlD1
STRAWBERRY CAKE
(GLUTEN FREE)
~Shared by Treva, NC
Note: You can easily substitute 3 cups of your gluten free flour mix
for mine- just watch the liquid content.
1/2 cup almond meal
1 & 1/2 cups brown rice flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons strawberry Jello® mix
1 & 1/2 teaspoons xanthan gum
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla
1 cup pureed strawberries
3/4 cup milk (or until consistency of cake batter)
FROSTING:
2 packages of cream cheese, softened
1 stick of butter, softened
3 cups or more of powdered sugar
1 teaspoon vanilla
squeeze of lemon juice
Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med.
mixing bowl, whisk together the dry ingredients including the Jello® .
In your stand mixer, cream together the butter and the sugar until
light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding
the flour mixture and the strawberry mixture. Slowly pour in milk a
little at a time until the cake reaches cake batter consistency- about
3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes
or until the cake tester comes out clean. Remove the pans from the oven
and allow them to cool for 5 minutes in the pan. Invert on to cooling
rack. Cool cakes completely before icing.
DIRECTIONS FOR FROSTING:
In your stand mixer, combine cream cheese and butter until smooth. Add
vanilla. Slowly add the powdered sugar until desired consistency.
Squeeze in just a little squeeze of lemon juice.
PEAR BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/2 cup butter
1 cup sugar
2 eggs
2 cup flour
1/2 tsp. Salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. Nutmeg
1/4 cup yogurt
1 cup coarsely chopped pears
1 tsp. Vanilla
Cream sugar and butter. Beat in eggs one at a time. Add dry
ingredients. Add to egg mixture alternately with yogurt. Stir in pears
and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1
hour.
ROSEMARY BRAISED
LAMB SHANKS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over
medium-high heat. Working in batches, cook shanks until brown on all
sides, about 8 minutes. Transfer shanks to plate.
Add onions, carrots and garlic to pot and saute until golden brown,
about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth.
Season with rosemary and thyme. Return shanks to pot, pressing down to
submerge. Bring to a boil, then reduce heat to medium-low. Cover, and
simmer until meat is tender, about 2 hours.
Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks
to platter, place in a warm oven. Boil juices in pot until thickened,
about 15 minutes. Spoon over shanks.
METAIRIE
PLAYGROUND'S CHILI
~Shared by Johnny,
LA
I would add 3 TBS Crushed Red Pepper.
20 pounds ground beef
1 gallon tomato paste
4 pounds onions, finely chopped
2 (12-ounce) bottles chili powder
1 (12-ounce) bottle hot chili powder
3 tablespoons cumin
3 tablespoons oregano
Salt, pepper and garlic powder
3 gallons water
Brown meat and pour off fat. Saute onions in drippings. Add to ground
meat. Add seasonings and water. Mix well. Cook about 3 hours over low
fire, stirring often because it will stick.
This chili freezes well.
GARBANZO SALAD WITH
OLIVES AND HERBS
~Shared by Linda
H., Rosharon, TX
Makes 6-8 side dish servings, recipe slightly adapted from
Williams-Sonoma Complete Grilling Cookbook.
2 cans garbanzo beans (or use 1 cup soaked and cooked dried beans)
2 T balsamic vinegar
1 T fresh lemon juice
5 T olive oil
1 tsp. minced garlic (or garlic puree from a jar)
1 T chopped mint
1 T chopped basil
1 T chopped thyme
1 T chopped rosemary
1 T chopped Greek oregano
sea salt and fresh ground black pepper to taste
1 tsp. Spike seasoning (optional but highly recommended)
1/2 cup chopped Kalamata olives (or use 1/4 cup Kalamata olives and 1/4
cup green olives)
1/4 cup chopped green onion
Drain garbanzo beans into colander placed over the sink, then rinse
with cold water until no more foam appears. Let beans drain at least 30
minutes, and if they still look quite wet, blot dry with paper towels.
In large plastic bowl, whisk together balsamic vinegar, lemon juice,
and
olive oil. Add chopped herbs, salt, pepper, and Spike seasoning. Blend
in drained beans, then gently stir in chopped olives and green onion.
This is a salad that would benefit from making a few hours ahead so
flavors can blend. It will keep well for a day or two in the
refrigerator. Serve cold or at room temperature.
TOMATO AND BEAN SOUP
~Shared by Marilyn,
Canton, OH
(15 minutes)
2 Tbsp. extra-virgin olive oil
3 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
1 small zucchini, sliced
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce
1 (15-ounce) can small white beans or cannellini beans
1 (10 ounces) box, cut frozen green beans
Salt and pepper
1 cup fresh basil, torn or shredded
Grated Parmigiano or Romano, to pass at table
Crusty bread, to pass at the table
Add extra-virgin olive oil to the pot, 2 turns of the pan. Add garlic
and crushed red pepper flakes, stir then stir in onions, carrots,
celery and zucchini. Cook 10 minutes, then add in stock, tomatoes and
beans. Bring soup up to a bubble and season with salt and pepper, to
your taste. Simmer 5 minutes. Turn off heat and wilt the basil into the
soup. Ladle up and serve with grated cheese and bread. Ready in
15 minutes.
Yield - serves 4
HAM AND CHEESE
POTATO TART
~Shared by Treva, NC
A shredded potato 'crust' filled with ham, colorful mixed vegetables,
Egg Beaters and Cheddar cheese for a comfort food main dish
Hands On: 15
Total: 40
Makes: 4 servings (1 wedge each)
PAM® Original No-Stick Cooking Spray
3 cups frozen hash brown potatoes, shredded style
2 tablespoons Parkay® Original Spread-tub
3/4 teaspoon onion powder
1 & 1/2 cups frozen mixed vegetables
1 cup finely chopped fully cooked lean ham
1/2 cup shredded sharp Cheddar cheese
1-1/4 cups Egg Beaters® Original
Preheat oven to 400°F. Generously spray 9-inch pie plate with cooking
spray. Place potatoes in medium microwave-safe bowl. Cover with plastic
wrap; microwave on 50% power 5 minutes or until thawed. Add Parkay and
onion powder to potatoes; stir to combine. Spoon mixture into pie
plate. Place mixed vegetables in same bowl. Cover with plastic wrap;
microwave on 50% power 3 minutes or until thawed; drain. Meanwhile,
press potato mixture over bottom and up sides of pie plate. Spoon ham,
vegetables and cheese evenly over potatoes. Pour Egg Beaters over top
of all. Bake on lower oven rack 25 minutes or until potatoes start to
brown on outside and knife inserted in center comes out clean. Let
stand 2 minutes before cutting into 4 wedges.
Nutritional Information: 4 servings (1 wedge each) Calories 282; Total
Fat 11 g (Saturated Fat 5 g); Cholesterol 33 mg; Sodium 735 mg;
Carbohydrate 22 g; (Dietary Fiber 4 g, Sugars 3 g); Protein 21 g;
Percent Daily Values*: Vitamin A 84%; Vitamin C 12%; Calcium 15%; Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet
Tip: Use your favorite vegetable in this potato crust tart. Just be
sure to cut any large pieces into small pieces.
HONEY SESAME
TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/2 cup soy sauce
2 garlic cloves, minced
1 tbs. grated fresh ginger or 1 tsp. dry ginger
1 lb. whole pork tenderloin
1/4 cup honey
2 tbs. brown sugar
4 tbs. sesame seeds
1 tbs. sesame oil
Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a
heavy plastic bag, pour soy mixture over. Let marinate 2 hours at room
temperature, or overnight in the refrigerator. Remove pork from
marinade, pat dry. Mix together honey and brown sugar in a shallow
plate. Place sesame seeds on a separate shallow plate. Roll pork in
honey mixture, coating well, then roll in sesame seeds. Roast pork in a
shallow pan in a 375 degree oven for 20 to 30 minutes, until meat
thermometer registers 160. Remove to a heated serving platter; slice
thinly to serve.
Serves four.
SUNNY MORNING
DOUGHNUTS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 1/2 - 5 C. all purpose flour
1 1/4 C. sugar
4 t. baking powder
1 t. salt
3 eggs beaten
1 C. milk
1/4 C. canola oil
2 T. orange juice
4 t. grated orange peel
oil for deep fat frying
confectioners sugar
In a large bowl combine 4 1/2 C. flour, sugar, baking powder and
salt. Combine the eggs, milk, oil, orange juice and peel; stir
into dry ingredients just until moistened. Stir in enough
remaining flour to form a soft dough. Cover and refrigerate for
at least 1 hour.
Turn onto a floured surface; roll to 1/2" thickness. Cut with a floured
2 1/2" doughnut cutter. In an electric skillet or deep fat fryer,
heat oil to 375. Fry doughnuts a few at a time until golden brown
on both sides. Drain on paper towels. Dust with
confectioners sugar.
BACON & TOMATO
APPETIZERS
~Shared by Johnny,
LA
1 (10 ounce) can refrigerated flaky biscuits
5 to 6 slices bacon or bacon bits
1 tomato
1/2 cup mayonnaise
2 ounces (1/2 cup) Swiss cheese
1 teaspoon dried basil leaves
Heat oven to 375 degrees. Separate each biscuit into 2 or 3 thinner
biscuits each. Lay each biscuit over top of mini-muffin cup. Using the
mini tart shaper press each biscuit into cup.
Chop bacon and sprinkle several bacon pieces to each cup. Coarsely chop
tomato with food chopper and add several pieces to each cup. (If tomato
is very juicy, drain on paper towel first.)
Finely chop onion with food chopper and mix with mayonnaise, cheese and
basil. Using the small stainless steel scoop, mound a small amount of
cheese mixture on top of tomato in cups. Sprinkle a few more bacon
pieces on top of cheese and bake 10 to 15 minutes until golden brown.
Makes 20 to 30 appetizers. Serve warm but can be reheated in microwave.
MEXICAN SALAD
~Shared by Linda
H., Rosharon, TX
Servings 6-8
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained
3 cups frozen corn kernels
1/2 onion, diced
2 jalapeno peppers, seeded and minced
1 red bell pepper, diced
3 tablespoons chopped fresh cilantro
1 roma (plum) tomato, diced
1/2 cup olive oil
3 tablespoons fresh lime juice
1/2 teaspoon honey
1 teaspoon ground black pepper
salt to taste
In a large bowl, combine the black beans, garbanzo beans, corn, onion,
jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice,
honey, pepper and salt.
Mix well and allow to sit 1 hour before serving.
Source: cookin_with_haggermaker Yahoo group
RANCH OYSTER CRACKERS
~Shared by Marilyn,
Canton, OH
2 packages/bags oyster crackers
scant 3/4 cup canola oil
1 envelope dry Ranch Salad Dressing Mix
Empty oyster crackers into a large mixing bowl or container that has a
cover. In a measuring cup, whisk the dry salad dressing mix into the
oil. Slowly drizzle over crackers, stirring crackers slowly, using all
of the oil-salad dressing mix. Allow to sit in the bowl, "to dry",
stirring every 15 or 20 minutes. Store at room temp in a tightly
sealed container. Great as a snack or with any soup (especially tomato
or chili) and/or salad!
RITZ CRACKER
EGGPLANT CASSEROLE
~Shared by Treva, NC
Eggplant is a delicious and hearty vegetable perfectly suited for this
casserole recipe, one of the best Ritz cracker casserole recipes. Ritz
cracker recipes with eggplant are perfect for any occasion.
Serves: 6
1/2 container of golden mushroom condensed soup
1/2 cup mayonnaise
1 egg, beaten
1 tablespoon onion, grated
1 cup cheese, shredded
1 medium eggplant
3/4 cup crushed Ritz crackers, about 15
1 tablespoon butter
Peel and dice eggplant, and cook in boiling, salted water for 10
minutes.
Mix soup, mayonnaise, egg, onion, and cheese with parboiled eggplant.
Place in a greased 1 1/2 quart casserole and cover with crackers.
Bake for 25 minutes at 350 degrees F.
CHOCOLATE TRUFFLE PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups heavy whipping cream, divided
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
1 chocolate cookie crust (8 or 9 inches)
Whipped cream and chocolate-covered peppermint candies, optional. In a
microwave-safe dish, combine the chocolate chips and 1/2 cup of cream;
cook on high for 1-2 minutes, stirring every 30 seconds until smooth.
Cool to room temperature. Stir in sugar and vanilla; set aside. In a
small mixing bowl, beat remaining cream until soft peaks form. Beat in
chocolate mixture on high, one third at a time; mix well. Spoon into
crust. Refrigerate for at least 3 hours. Garnish with whipped cream and
candies if desired.
Yield: 8-10 servings.
SWEETENED POPCORN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons butter
1/4 cup water
1 cup white sugar
6 cups popped butter flavor popcorn
Line two baking sheets with waxed paper.
In a large pot or Dutch oven, combine butter, water and sugar. Bring to
a boil. Boil 4 minutes; remove from heat. Introduce popcorn and stir to
coat evenly. Pour onto prepared baking sheets and let cool before
serving.
WEBER TANGY BARBECUE
SAUCE
~Shared by Johnny,
LA
An excellent Kansas-City style sauce for consistently great tangy-sweet
flavor every time. It's a long-time Weber favorite!
1/2 cup chopped celery
3 tablespoons chopped onion
2 tablespoons butter
1 cup catsup
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Dash pepper
In a skillet cook celery and onion in butter until tender. Add
remaining ingredients. Bring to a boil; reduce heat. Cover and simmer
15 minutes. Serve warm with grilled beef, pork, or chicken, or brush on
meats during last 10 minutes of grilling time.
Makes 8 to 10 servings
CHOCOLATE-PEANUT
BUTTER CHEESECAKE
~Shared by Linda
H., Rosharon, TX
18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 Tbsp. sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate pieces
2 Tbsp. milk
1/2 tsp. vanilla
Peanuts (optional)
1. Preheat oven to 300 degrees F. Combine crackers, melted butter, and
2
tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch
springform pan; set aside. In bowl beat 1 package cream cheese with
electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar
until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth.
Remove from heat. Cube remaining cream cheese; add to chocolate. Stir
to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly
beaten eggs. Spread half the chocolate mixture into pan. Carefully
spread all the peanut butter mixture over layer. Evenly spread
remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2
inches of the top will be slightly puffed and dry-looking; center will
look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp
knife to loosen crust from sides; cool completely on rack. Cover; chill
4 hours. Let stand at room temperature 15 minutes before serving.
Sprinkle with peanuts.
Makes 16 servings.
PEPPERONI TORTILLA
PIZZAS
~Shared by Marilyn,
Canton, OH
These individual pizzas bake to crispness in just minutes in a hot
oven.
1/2 cup Pace® Picante Sauce
1 large tomato, chopped
1/2 tsp. dried oregano leaves, crushed
6 flour tortillas (8")
1/2 cup chopped pepperoni
1/2 cup chopped green pepper
1 1/2 cups shredded mozzarella cheese
Preheat oven to 400°F. Mix picante sauce, tomato and oregano together.
Place tortillas on 2 baking sheets. Top each tortilla with about 1/4
cup picante sauce mixture. Spread to within 1/2" of edge, then top with
pepperoni, pepper and cheese. Bake 10 min. or until hot. Cut each
pizza into 4 wedges for serving. Serve with additional picante sauce
for dipping, if desired.
Yield - 24 appetizer servings
CHILI NACHO BAKE
~Shared by Treva, NC
Beans, tomatoes, ground beef, and seasonings make a tasty meal baked
with cheese and crunchy tortilla chips. Serve this casserole with a
tossed salad and cornbread, if you like.
Cook Time: 40 minutes;
Total Time: 40 minutes
1 pound extra-lean ground beef
1 tablespoon olive oil
1 medium onion, chopped
1 bell pepper, red or green, chopped
2 cloves garlic, minced
2 cans (15 ounces each) pinto beans, drained
2 cans (14.5 ounces each) zesty chili style tomatoes
2 teaspoons chili powder
1/2 teaspoon ground cumin
4 to 6 ounces tortilla chips
2 cups shredded Cheddar cheese
Heat oven to 350°. Grease a 2 & 1/2 to 3-quart casserole. In a
large skillet over medium heat, brown the ground beef in olive oil with
the onion until onions are lightly browned and ground beef is no longer
pink. Add the bell pepper and garlic and continue cooking, stirring,
for about 2 to 3 minutes, until bell pepper is tender. Add pinto beans,
tomatoes, chili powder, and cumin. Cook, stirring, until hot and
bubbly. Break tortilla chips into smaller pieces and put about half of
them in the bottom of the casserole. Spoon about half of the beef and
bean mixture over the chips and sprinkle with half of the cheese. Spoon
the remaining beef and bean mixture over the cheese layer. Top with the
remaining chips and cheese. Bake for about 25 minutes, or until bubbly
and cheese has melted.
Serves 6 to 8.
WHITE KIDNEY BEAN
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 can (15 ounces) white kidney or 1 can (15 ounces) black beans, rinsed
and drained
1 jar (4 ounces) diced pimientos, drained
1/2 cup thinly sliced red onion
1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1/4 teaspoon dried basil, crushed
1/4 teaspoon thyme, crushed
1/4 teaspoon rosemary, crushed
Dash pepper
1 package (10 ounces) ready-to-serve mixed salad greens
1 package (16 ounces) baby carrots
In a serving bowl, combine the beans, pimientos and onion. In a jar
with a tight-fitting lid, combine the oil, vinegar, sugar, herbs and
pepper; shake well. Pour over bean mixture; toss to coat.
To serve, place bowl in the center of a serving platter. Arrange salad
greens and carrots around the edge.
Makes 4-6 servings.
TACO MAC & CHEESE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb. ground beef
1/3 C. salsa
1 1/2 t. chili powder
2 C. elbow macaroni uncooked
1/2 lb. Velveeta cut into cubes
Garnish:
1/2 C. tortilla chips
chopped tomato
chopped green onion
Brown meat in large skillet on medium high heat; drain. Stir in 2
1/3 C. water, salsa and chili powder. Bring to a boil. Stir
in macaroni; cover. Reduce heat to medium low; simmer 8-10
minutes or until water is almost absorbed.
Add Velveeta; cook until melted stirring frequently. Garnish with
1/2 C. crushed tortilla chips, 1/4 C. chopped tomato and 2 T. green
onion if desired.
COCHON'S FRESH HOT
SAUSAGE
~Shared by Johnny,
LA
Makes 5 pounds
5 pounds pork shoulder, partially frozen
½ cup ice water
5 teaspoons salt
2 tablespoons onion powder
2 tablespoons paprika
4 teaspoons sugar
1 tablespoons cayenne pepper
2 teaspoon garlic
6 tablespoons hot sauce
1 teaspoon red pepper flakes
Fit a meat grinder with a fine plate (holes 3/16-inch or 5mm wide). Cut
meat into chunks to fit into grinder. Grind the partially frozen meat,
occasionally adding a little bit of ice water to cool down the blades.
(If you don't have a meat grinder and want to try this in a food
processor, Stryjewski said he hasn't tried it, but it might be
possible. Pulse small cubes carefully to achieve a coarse grind.) In a
spice mill, grind the salt, onion powder, paprika, sugar, cayenne and
garlic until powdered. Mix the powdered spices, hot sauce, and red
pepper flakes into meat paste. Stuff into 32mm hog casings and tie off
into 9-inch (23 cm) links. Or, form into patties. Refrigerate
immediately; sausage can be frozen for up to two months. Prepare by
grilling, or use in your favorite sausage recipe. Serve with peach and
onion salad.
Peach and Onion Salad
Makes 4 servings
4 large peaches
1 medium onion, sliced ¼-inch thick
1 sprig basil, torn into small pieces
Splash sherry vinegar
Splash extra virgin olive oil
Salt and pepper to taste
Grill peaches over high heat until the skin chars and blisters. Allow
to cool enough to handle. Rub the peaches with a clean towel to remove
the charred skin; cut into eighths. Grill the onions over medium high
heat until nicely caramelized and cooked through. Toss the peaches and
onions with the remaining ingredients and season to taste. Serve with
sausage.
COCONUT CREAM POPPY
SEED BREAD
~Shared by Linda
H., Rosharon, TX
1 (18.25 ounce) box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 cup water
1 small box instant coconut cream pudding mix
4 tsp. poppy seeds
Put all ingredients in large bowl and using electric mixer, beat for
2 minutes. Pour into 2 greased and floured bread pans. Bake at
350 degrees F for about 40 minutes or until done. Let cool in
pans for 15 minutes and turn out.
Source: A_L_I_ACookingCorner yahoo group
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if you have a submission for the Reader Recipe section of A
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WEIGHT WATCHERS CASSEROLE
~Shared by Treva,
NC
1 lb. ground turkey, browned and salt and pepper to taste
2 tbsp. dehydrated onion
2 (16 oz.) cans French style green beans, drained
8 oz. tomato juice
4 oz. Mozzarella cheese
1 tsp. Worcestershire sauce
In a 6 x 12 inch pan, layer ground turkey, beans, tomato sauce (below),
and Mozzarella cheese (in that order). Bake at 350 degrees for 30
minutes.
Tomato Sauce: Mix tomato juice and Worcestershire sauce.
This is a good lightweight meal. Can add extra cheese.
DATE, WALNUT, AND
BLUE CHEESE BALL
~Shared by Linda
H., Rosharon, TX
Yield: 14 servings (serving size: 2 tablespoons)
Prepare this retro-chic snack up to two days ahead, and serve with
crackers, bread, or veggies.
1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat-free cream cheese, softened
3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced fresh flat-leaf parsley
2 1/2 tablespoons finely chopped walnuts, toasted
1. Place first 4 ingredients in a large bowl; beat with a mixer at
medium speed 2 minutes or until smooth and creamy. Add dates, shallots,
lemon rind, salt, and pepper; beat at medium speed until well blended,
scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a
ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill
overnight.
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball;
gently roll in nut mixture, coating well. Place on a serving plate.
Serve immediately, or cover and refrigerate until ready to serve.
Nutritional Information
Calories: 78 Fat: 4.8g (sat 2.6g,mono 1.2g,poly 0.7g) Protein: 4.2g
Carbohydrate: 5.3g Fiber: 0.5g Cholesterol: 12mg Iron: 0.2mg Sodium:
229mg Calcium: 74mg
Source: Cooking Light, NOVEMBER 2010
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HALIBUT PICANTE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 pounds halibut, striped bass or tilapia fillet, cut into
4 portions
- 1 teaspoon ground cumin, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 (10 ounce) can diced tomatoes with green chiles
- 1/4 cup sliced green olives with pimentos
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and
pepper.
Combine tomatoes, olives, cilantro, oil and remaining 1/2 teaspoon
cumin in a small bowl. Spoon over the fish.
Bake the fish until flaky and opaque in the center 12 to 15 minutes.
Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 188,
Fat: 5 g, Cholesterol: 45 mg, Carbohydrate: 3 g, Protein: 30 g, Fiber:
1 g, Sodium: 673 mg Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
TURKEY SALAD WITH
APPLES AND ALMONDS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons sliced almonds
- 3 tablespoons fat-free sour cream
- 1 tablespoon reduced-fat mayonnaise
- Dash ground celery seed
- Dash ground cardamom
- 1/8 teaspoon salt or to taste (optional)
- 1 cup (5 oz.) roasted turkey or chicken breast cubes
- 1 cup cubed tart or sweet apple, peeled or unpeeled
- 1 small celery stalk, diced
DIRECTIONS
Spray a medium nonstick skillet with nonstick spray. Add the almonds.
Over medium heat, cook the almonds, stirring, until they brown and
smell toasted, about 4 to 5 minutes. If the almonds begin to burn,
lower the heat slightly. Immediately remove to a small plate and
set aside.
In a medium bowl, stir together the sour cream, mayonnaise, celery
seed, cardamom, and salt (if desired).
Stir in the turkey, apple, celery, and reserved almonds. Serve at once,
or cover and refrigerate several hours or up to 24 hours. Leftover
salad will keep in the refrigerator for 2 to 3 days.
Nutritional Information Per Serving (1/2 cup): Calories: 111, Fat: 3 g,
Cholesterol: 30 mg, Sodium: 78 mg, Carbohydrate: 8 g, Dietary Fiber: 2
g, Sugars: 6 g, Protein: 12 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
PEPPERS STUFFED WITH
ZUCCHINI AND CORN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large, plump red bell peppers
- 2 teaspoons extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-2 jalapeno peppers, seeded and minced
- 3 cups diced zucchini
- 1-1/2 cups fresh corn kernels (from 3 ears) or frozen
- 1/2 teaspoon salt, or to taste
- 1/2 cup grated Muenster or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Freshly ground pepper to taste
- Paprika for garnish
DIRECTIONS
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Halve peppers lengthwise, leaving stems intact. With a paring knife,
remove seeds and ribs. Place peppers, cut-side down, on the prepared
baking sheet. Bake until the peppers are just tender, 10 to 15 minutes.
Set aside.
Reduce oven temperature to 375 degrees F. Coat a 9-by-13-inch baking
dish with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook,
stirring occasionally, until softened, 3 to 5 minutes. Add garlic and
jalapeno; cook, stirring, for 1 minute. Add zucchini, corn and salt;
cook, stirring occasionally, until the vegetables are tender, about 10
minutes. Let cool. Stir in cheese and cilantro. Season with pepper.
Divide the mixture among the pepper halves. Place in the prepared
baking dish.
Add 2 to 3 tablespoons water to the baking dish. Cover with foil and
bake in the peppers until heated through, about 20 minutes. Uncover and
bake for 5 minutes more. Sprinkle with paprika and serve.
Nutritional Information Per Serving (1/4 of recipe): Calories: 198,
Fat: 8 g, Cholesterol: 14 mg, Carbohydrate: 28 g, Protein: 9 g, Fiber:
7 g, Sodium: 402 mg
Diabetic Exchanges: 2 Vegetable, 1 Starch, 1 Medium-Fat Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
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MEXICAN MANICOTTI
~Shared by Maggie,
TX
Yield: 2 servings.
Prep: 25 min.
Bake: 25 min.
Ingredients
4 uncooked manicotti shells
1 cup cubed cooked chicken breast
1 cup salsa, divided
1/2 cup ricotta cheese
2 tablespoons sliced ripe olives
4 teaspoons minced fresh parsley
1 tablespoon diced pimientos
1 green onion, thinly sliced
1 small garlic clove, minced
1/4 to 1/2 teaspoon hot pepper sauce
1/3 cup shredded Monterey Jack cheese
Directions
Cook manicotti according to package directions. In a small bowl,
combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley,
pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill
with chicken mixture. Spread 1/4 cup salsa in an 8-in. square baking
dish coated with cooking spray. Top with manicotti shells and remaining
salsa. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with
Monterey Jack cheese and bake 5-10 minutes longer or until cheese is
melted and filling is heated through.
Nutrition Facts: 2 stuffed manicotti (prepared with reduced-fat ricotta
cheese and reduced-fat Mexican cheese blend) equals 395 calories, 10 g
fat (4 g saturated fat), 82 mg cholesterol, 795 mg sodium, 38 g
carbohydrate, 2 g fiber, 35 g protein.
Source: Taste of Home
SPANISH RICE
~Shared by Maggie,
TX
Yield: 2 servings.
Prep/Total Time: 15 min.
Ingredients
2/3 cup uncooked instant rice
2/3 cup chicken broth
1/4 cup chopped green pepper
2 tablespoons chopped celery
2 tablespoons chopped onion
1/8 teaspoon minced garlic
2 tablespoons water
1/2 cup chopped fresh tomato
1/4 teaspoon seasoned salt, optional
1/8 teaspoon chili powder
1/8 teaspoon pepper
Directions
Cook rice according to package directions, using broth instead of
water; set aside. In a small skillet, saute the green pepper, celery,
onion and garlic in water until tender. Add the tomato, seasoned salt
if desired, chili powder, pepper and cooked rice. Cook 3-4 minutes or
until heated through.
Nutritional Analysis: One 3/4 cup serving (prepared with reduced-sodium
chicken broth and calculated without seasoned salt) equals 133
calories, trace fat (trace saturated fat), 0 cholesterol, 223 mg
sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.
Diabetic Exchanges: 2 starch.
Source: Cooking for One or Two Cookbook, p251
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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GREEN CHILE RICE
Yield: 4-6 servings.
Prep/Total Time: 30 min.
Ingredients
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (8 ounces) sour cream
1 can (4 ounces) green chilies
1 cup (4 ounces) shredded cheddar cheese
1-1/2 cups uncooked instant rice
Directions
In a large bowl, combine the soup, sour cream, chilies and cheese. Stir
in rice. Transfer to a greased shallow 1-1/2-qt. baking dish. Bake,
uncovered, at 350° for 20 minutes or until rice is tender.
Nutrition Facts: 1 serving (1 cup) equals 279 calories, 14 g fat (10 g
saturated fat), 49 mg cholesterol, 588 mg sodium, 27 g carbohydrate, 1
g fiber, 8 g protein.
Source: Taste of Home
SMOTHERED GRILLED
CHICKEN BREASTS
Our tasty but quick and easy solution for grilled chicken. We use two
cheeses plus mushrooms, onions and peppers to make this dish a winner!
Ingredients:
4 boneless skinless chicken breast
1/2 lb of Smoked Bacon
2 tbsp of Season Salt
1 cup BBQ sauce
2 cups sliced mushrooms
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
h4 slices mozzarella cheese
4 slices American cheese
Directions:
Sprinkle chicken breast with seasoning salt. Place on grill cook over
medium heat until done. Cook bacon in large skillet. When bacon is done
drain skillet, leaving about 1 tsp of bacon grease. Place skillet back
on stove on low heat and saute mushrooms, onions and peppers for approx
15 minutes or until tender. Place cooked chicken breast on baking
sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked
bacon on each chicken breast and cover with sauteed mushrooms, onions
and pepper, a slice of mozzarella cheese and a slice of American
cheese.
Place cookie sheet with chicken back on grill just long enough to melt
cheese.
Number of Servings: 4
NOTE* It's faster if you cook bacon first, and then cook your
mushrooms, onions and peppers while the chicken breasts are grilling.
As soon as chicken is cooked you are ready to put all the ingredients
on top and then right back to the grill.
SOUTHERN CORNBREAD
SALAD
Total Time: 2 hr 10 min
Prep 10 min
Inactive 2 hr 0 min
Yield: 6 servings
Level: Easy
Ingredients
1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish
Directions
In the bottom of a large glass bowl, place cornbread cubes. Layer
beans, corn, onion, bell pepper, tomatoes, and cheese on top of
cornbread. Spread ranch dressing evenly over cheese. Cover, and
refrigerate for at least 2 hours. Garnish with fresh parsley, if
desired.
Cornbread
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil.
Preheat the pan either in the oven or on the stove over medium-high
heat.
Mix all ingredients together in a large bowl, stirring with a wooden
spoon or rubber spatula until combined. Pour batter into the preheated
cast iron skillet. Place skillet in the oven and bake until golden
brown, approximately 30 minutes. If making individual size cornbreads
in smaller pans, they will require a shorter cooking time.
Yield: 8 servings
Source: Paula Dean
STRAWBERRY DROP
COOKIES
2 eggs
2/3 c. shortening
1 strawberry cake mix
1/2 c. chopped nuts
1/2 c. chopped coconut
1/3 to ½ cup finely chopped fresh strawberries (optional)
Cream shortening, then add eggs, beating in well. Add half of the cake
mix. Beat well. Add remaining cake mix, nuts and coconut. Mix
thoroughly. Fold in fresh strawberries (if using). Drop by teaspoons
onto greased cookie sheet and bake for about 10 minutes at 350 degrees.
EGGS & SAUSAGE
2 cups bread, finely crumbled (not fresh is best!)
1 cup sharp cheddar cheese, grated
1/2 cup onion, chopped
1 cup mushrooms, optional
1 tsp. dry mustard
1 lb. bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 tsp. salt
Brown sausage meat and drain. Beat eggs - use a large bowl. Mix in
milk, salt and dry mustard. Mix in bread crumbs, cheese, onion, sausage
and mushrooms. Pour into greased 8x8" baking dish. Can be refrigerated
overnight. Bake at 350 for 40-45 minutes or until lightly browned and
firm.
Serves 6.
CAULIFLOWER SALAD
1 cauliflower, cored
1/2 cup olive oil
2 tsp. garlic, minced
3 Tbs. red wine vinegar
1/2 cup black olives, cured, diced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
3 Tbs. capers (in brine), drained
Separate the cauliflower into small florets. Rinse well in cold water
and drain. In a large pot of boiling salted water, cook the florets
until al dente, about 5 minutes. Drain and place them on a towel to
drain. Pour the olive oil over the cauliflower and toss to coat well.
Add all the remaining ingredients and toss to mix well. Let the salad
marinate for several hours at room temperature, stirring occasionally,
before serving.
Yield: 6 servings.
CROCKPOT GOLDEN
MUSHROOM ROAST
1 cup mushroom pieces
1 cup Campbell's golden cream of mushroom soup
1 pkg. Lipton onion soup mix
4 to 5 lb. beef roast
Place mushroom pieces, soup and soup mix in slow cooker and stir to mix
well. Add beef roast. Cover and cook on low 8 to 10 hours.
OUTSTANDING
OVEN-BROWNED POTATOES
4 medium baking potatoes, unpeeled or if you prefer, peeled, cut in half
1/3 cup butter
1/2 tsp. garlic powder
2 Tbs. grated parmesan cheese
2 Tbs. Italian bread crumbs
1. Heat oven to 350. Generously grease 13x9" three quart baking dish.
Cut deep slits in rounded side of potatoes at 1/4" intervals. Place
potatoes slit side up, in greased dish. Melt butter in small saucepan,
stir in garlic powder. Spoon butter mixture evenly over potatoes.
2. Bake at 350 for 40 minutes. Baste potatoes with melted butter from
bottom of dish. Sprinkle evenly with Parmesan cheese and bread crumbs.
Bake an additional 10 to 20 minutes or until potatoes are fork tender.
Source: Cooks.com
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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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