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A
to Z
Recipes
June 15,
2011
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
It is with a heavy heart that I announce the passing
of
a long-time a2z
reader and friend, Shirley
Imbleau of Bellingham, Washington. She leaves to mourn a
husband, Buck, a daughter, Cherie (Ryan), a son, Dale (Nancy) and a
host of other family members. Our thoughts and prayers go
out for her family. Shirley will be missed by all who knew and loved
her.
Photo
by Pamela E. Hopkins
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
come the mosquitoes. Dear Lord, what
purpose do mosquitoes 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 Paula Deen).
Hey, y'all!
The current Monthly Theme
topic is "Splendid
Sandwiches". 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.
FYI: I like to give
thanks where due. A big "thank you" to Joan
in Savona, BC for her donation. It was so very
needed to help offset the a2z website and newsletter publishing
expenses.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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The
world is a dangerous place to live - not because of the people who
are evil but because of the people who don't do anything about it.
~ Albert Einstein
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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My Vitamin F
~ Shared by Treva,
NC
A Friend shared this article with me and I want to share it with you.
Why do I have a variety of friends who are all different in character ?
Some of them can be considered marginal even ?
How do I get on with them all ?
I think that each one helps to bring out a "different" part of me...
With one of them I am a polite, good girl. I joke with another friend.
I sit down and talk about serious matters with one of them. With
another I giggle at every silly thing. I have my tea with one. And
dance with another. I listen to one friend's problems and give her
advice. Then I listen to another advising me. They are all like pieces
of a jigsaw, When completed they form a treasure box. A treasure of
friends! They are my friends who understand me better than myself, who
support me through good days and bad days. They are like colorful
anti-depressants that I take on different days.
Real Age doctors tell us that friends are good for our health. Dr. Oz
calls them Vitamins F (from Friends) and counts the benefits of friends
to our well being.
Research shows that people in strong social circles have less risk of
depression and terminal strokes. If you take Vitamin F constantly you
can be up to 30 years younger than your real age. The warmth of
friendship stops stress and even in your tense moments it decreases the
chance of a cardiac arrest or stroke by 50 %.
I am so happy that I have a stock of Vitamins F!
In summary we should value our friends and keep in touch with them. We
should try to see the funny side of things and laugh together, not
forgetting to open our mouths big to swallow the floating vitamins F
!!!!
Thank you for being my vitamins!
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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Some Cool Facts about the Human Body
~Shared by Doe,
Oliver, B.C., Canada
Scientists say the higher your I.Q. The more you dream.
-The largest cell in the human body is the female egg and the smallest
is the male sperm.
-You use 200 muscles to take one step.
-The average woman is 5 inches shorter than the average man.
-Your big toes have two bones each while the rest have three.
-A pair of human feet contains 250,000 sweat glands.
-A full bladder is roughly the size of a soft ball.
-The acid in your stomach is strong enough to dissolve razor blades.
-The human brain cell can hold 5 times as much information as the
Encyclopedia Britannica.
-It takes the food seven seconds to get from your mouth to your
stomach.
-The average human dream lasts 2-3 seconds.
-Men without hair on their chests are more likely to get cirrhosis of
the liver than men with hair.
-At the moment of conception, you spent about half an hour as a single
cell.
-There are about one trillion bacteria on each of your feet.
-Your body gives off enough heat in 30 minutes to bring half a gallon
of water to a boil.
-The enamel in your teeth is the hardest substance in your body.
-Your teeth start growing 6 months before you are born.
-When you are looking at someone you love, your pupils dilate, and they
do the same when you are looking at someone you hate.
-Your thumb is the same length of your nose.
At this very moment I know well you are putting this last fact to the
test... ...now remove your thumb from your nose and pass this on to the
friends you think might be interested in comparing their thumbs to
their noses as well. :)
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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Forgetter Be
Forgotten
~Shared by Charlie
J., Mobile, AL
My forgetter's getting better,
But my rememberer is broke
To you that may seem funny
But, to me, that is no joke
for when I'm 'here' I'm wondering
If I really should be 'there'
And, when I try to think it through,
I haven't got a prayer!
Often times I walk into a room,
Say 'what am I here for?'
I wrack my brain, but all in vain!
A zero, is my score.
At times I put something away
Where it is safe, but, Gee!
The person it is safest from
Is, generally, me!
When shopping I may see someone,
Say 'Hi' and have a chat,
Then, when the person walks away
I ask myself, 'who the heck was that?
Yes, my forgetter's getting better
While my rememberer is broke,
And it's driving me plumb crazy
And that isn't any joke.
CAN YOU RELATE???
Please send this to everyone you know because
I DON'T REMEMBER
WHO I SENT THIS TO!
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:
CREAMY BOW TIE PASTA
~Shared by Luanne,
FL
Small shells would do, also !! Could add shrimp, peas, you name it !!
1 C. uncooked bow tie pasta
1 1/2 t. butter
2 1/4 t. olive oil
1 1/2 t. all purpose flour
1/2 t. minced garlic
dash salt
dash dried basil
dash crushed red pepper flakes
3 T. milk
2 T. chicken broth
1 T. water
2 T. shredded Parmesan cheese
1 T. sour cream
Cook pasta according to package directions. Meanwhile in a small
saucepan, melt butter. Stir in the oil, flour, garlic and
seasonings until blended. Gradually add the milk, broth and
water. Bring to a boil; cook and stir for 2 minutes or until
slightly thickened. Remove from heat; stir in cheese and sour
cream. Drain pasta, toss with sauce.
ORANGE-FLAVORED
ASIAN-STYLE RIBS
~Shared by Doe,
Oliver, B.C., Canada
2 lbs pork loin back ribs
2 tbsp finely shredded orange peel
1/2 c orange juice
3 tbsp vinegar
2 tbsp grated fresh ginger
2 tbsp bottled minced garlic
2 tbsp orange liqueur
2 tbsp molasses
1 tsp 5 spice powder
1 tsp toasted sesame oil
1/2 tsp ground white pepper
1/2 tsp cayenne
grilled orange wedges- optional
Trim fat from ribs. Place ribs in a plastic bag set in a shallow dish.
For marinade, in a sm bowl combine orange peel, orange juice, vinegar,
ginger, garlic, orange liqueur, molasses, 5 spice powder, sesame oil,
white pepper, & cayenne. Pour marinade over ribs in bag; seal bag.
Marinate chilled for at least 8 hrs, up to 24 hrs, turning the bag occ.
Drain ribs, reserving marinade. Place a steamer basket in Dutch oven,
pour enough water in this to fill in 1/4th. Bring to a boil over high
heat. When water begins to boil, lower heat to medium. Place ribs &
half the marinade in a 10" pie plate or shallow dish in the steamer
basket. Cover & steam ribs over med heat for 35-40 mins, til
tender. Transfer rem marinade to sm pot; bring to boiling. Set aside.
Take ribs from steamer basket. Place ribs, bone side down, on the rack
of grill directly over med hot heat. Brush the ribs with the boiled
marinade. Grill for 5-10 mins or til ribs are slightly charred, turning
& brushing with the boiled marinade once during grilling. To serve-
cool ribs slightly, cut into individual portions, if desired serve with
grilled orange wedges.
My note- If you
have a veggie/rice
cooker, with the flavor scented etc, that allows to to steam veggies
etc with beer, or herbed water, that would be the greatest thing I
think to use. I have a B&D rice cooker, veggie steamer, that I am
going to try when I do these ribs this weekend. ~Doe
SHAKE 'EM UP MIX FOR
PORK CHOPS
~Shared by Barb C.,
Chula Vista, CA
Like Shake 'n' Bake.
1 cup bread crumbs
1 cup flour
4 teaspoons dried minced onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sage
4 pork chops
1 apple, sliced (optional)
Heat oven to 400 degrees F. Mix crumbs, flour and seasonings in a bowl.
Press pork chops into the coating and pat the coating into the chops.
Arrange coated chops in an oiled, shallow baking dish and alternate
slices of apple (if desired) between the chops. Bake covered for 40
minutes; uncover and bake another 15 minutes.
WATERMELON SALSA
~Shared by Jim D.,
WA
Makes 8 servings, 1/2 cup each
Ingredients
3 cups finely diced seedless watermelon (about 2 ¼ pounds with the
rind) (see Tip)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro (about ½ bunch)
¼ cup lime juice
¼ cup minced red onion (about ½ small)
¼ teaspoon salt, or to taste
Instructions
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium
bowl; stir well to combine. Season with salt. Serve at room temperature
or chilled.
Tips
Cover and refrigerate for up to 1 day.
Tip: Melon selection & storage: Look for symmetrical unblemished
melons, without flat sides, that have a creamy yellow spot on the
bottom indicating ripeness. At 92% water, this fruit should feel heavy
when you heft it. Precut melon flesh should be dense, firm and appear
moist. Store in the refrigerator for up to a week or keep in a cool,
dark spot. Cover the cut surface of melon with plastic wrap and
refrigerate.
Ingredient Note: The seeds and surrounding membrane are the spiciest
part of the chile pepper. To increase the heat of the salsa, use some
or all of the seeds, depending on your preference, along with the flesh
of the pepper.
Nutrition Information
Per serving: 26 calories; 0 g fat (0 g sat, 0 g mono); 0 mg
cholesterol; 7 g carbohydrate; 1 g protein; 1 g fiber; 75 mg sodium.
Nutrition bonus: Vitamin C (60% daily value).
1/2 Carbohydrate Serving
COUNTRY CHICKEN AND
BISCUITS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Makes 6 Servings
6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk
Instructions
Heat oven to 400°. Heat chicken, onions, celery, mixed vegetables and
chicken broth to boiling in 5-quart Dutch oven. Stir cornstarch into
cold water until dissolved; stir into chicken mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute; remove from heat. Stir in
parsley. Pour into ungreased rectangular pan, 13x9x2 inches.
Stir Bisquick and milk until soft dough forms. Drop by 30 teaspoonfuls
onto chicken mixture.
Bake 25 to 30 minutes or until biscuits are golden brown.
CHOCOLATE BLACKOUT
CAKE
~Shared by Marilyn,
Canton, OH
Be sure to give the pudding and the cake enough time to cool or you'll
end up with runny pudding and gummy cake.
Pudding:
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Whisk sugar, cornstarch, salt, half-and-half, and milk in large
saucepan. Set pan over medium heat. Add chocolate and whisk constantly
until chocolate melts and mixture begins to bubble, 2 to 4 minutes.
Stir in vanilla and transfer pudding to large bowl. Place plastic wrap
directly on surface of pudding and refrigerate until cold, at least 4
hours or up to 1 day.
Cake:
8 Tbsp. unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour, plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 325 degrees.
Butter and flour two 8-inch cake pans; set aside.
Whisk flour, baking powder, baking soda, and salt in bowl; set aside.
Melt butter in large saucepan over medium heat. Stir in cocoa and cook
until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk,
and sugars until dissolved. Whisk in eggs and vanilla, then slowly
whisk in flour mixture. Divide batter evenly between prepared
pans.
Bake until toothpick inserted in center comes out clean, 30 to 35
minutes. Cool layers in pans 15 minutes, then invert onto wire rack.
Cool to room temperature, at least 1 hour.
To assemble the cake: Cut each cake in half horizontally. Crumble one
cake layer into medium crumbs and set aside. Place one cake layer on
serving platter or cardboard round. Spread 1 cup pudding over cake
layer and top with another layer. Repeat with 1 cup pudding and last
cake layer. Spread remaining pudding evenly over top and sides of cake.
Sprinkle cake crumbs evenly over top and sides of cake, pressing
lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2
days.)
Serves 10 to 12
SHRIMP AND CRAB
CASSEROLE
~Shared by Treva, NC
2 cups water
1 cup uncooked white rice
1 pound crab meat
2 (12 ounce) packages frozen shrimp, thawed
2 cups mayonnaise
1 cup chopped onion
2 cups milk
1 teaspoon hot pepper sauce
1/2 cup sliced almonds
10 buttery round crackers, crushed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart
casserole dish. In a saucepan, bring water to a boil. Add rice and
stir. Reduce heat, cover and simmer for 20 minutes. Combine crab meat,
shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in
casserole dish. Mix well. Cover top of casserole with crumbled
crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or
until casserole is bubbling.
CAJUN HOT PEPPER
POTATO SALAD
~Shared by Johnny,
LA
2-1/2 pounds waxy potatoes, cooked, peeled and cut into chunks
2 large hot pickled peppers, cut into rings
1/4 cup quartered oil-cured olives
4 green onions, sliced (white and light green part only)
1 cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon each: dried thyme and dried basil, crumbled, anise seeds,
cayenne pepper and fresh ground black pepper
In large bowl, place potatoes, pepper rings, olives and onions. In
small bowl, stir together mayonnaise, mustard, salt and remaining
spices. Toss dressing with potato mixture. Chill and garnish with
pickled pepper rings to serve.
Serves 6
GINGERBREAD BROWNIES
~Shared by Linda
H., Rosharon, TX
What a treat! Cake-like brownies that also include the classic
gingerbread ingredients of molasses, ground ginger, and cloves.
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground cloves
1/4 cup unsalted butter, melted
1/3 cup molasses
2 eggs
Powdered sugar
Combine flour, sugar, cocoa powder, ginger, cinnamon, baking soda, and
cloves in a large mixing bowl. In a separate bowl, combine melted
butter, molasses, and eggs. Add to flour mixture, stirring until
combined. Do not beat (the batter will be thick). Spread batter in a
greased 13x9x2-inch baking pan. Bake in a 350 degree oven for 20
minutes. Do not overbake. Cool on a wire rack. Dust with powdered sugar
sprinkled through a paper doily. Cut into squares.
Number of Servings: 24
Source: BetterRecipes.com
PORK TENDERLOIN WITH
MUSTARD MARINADE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/4 cup. coarse mustard
2 tsp. curry
2 cloves garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1-3/4 pound, trimmed of fat
Combine first 4 ingredients. Coat the tenderloin with mixture. Cover
and refrigerate overnight. Wrap in foil and bake at 350 degrees for 1
to 1 1/4 hours (internal temperature 170 degrees). Let stand 10 minutes
before serving.
Serves 8.
122 calories. 3 grams fat.
CRANBERRY WALNUT
WHITE FUDGE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tsp. plus 1/2 cup butter, divided
2 cups sugar
3/4 cup sour cream
10 to 12 oz. pkg. vanilla or white chips
7 oz. jar marshmallow creme
1 tsp. vanilla extract
3 cups coarsely chopped walnuts
1 cup dried cranberries, coarsely chopped
1. Line a 8-inch square pan with foil and butter the foil with 1 tsp.
butter; set aside. In a heavy saucepan, bring the sugar, sour cream and
remaining butter to a boil over medium heat. Cook and stir until a
candy thermometer reads 234F (soft-ball stage), about 15 minutes.
2. Remove from the heat. Stir in the chips, marshmallow creme and
vanilla until smooth. Fold in walnuts and cranberries. Pour into
prepared pan. Let stand at room temperature until cool.
3. Using foil, lift fudge out of pan. Discard foil; cut fudge into
1-inch squares. Store in an airtight container in the refrigerator.
Yield: 3 lbs.
Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics
BUTTERMILK PECAN PIE
~Shared by Marilyn,
Canton, OH
1 cup pecan halves
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 Tbsp. (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 pie crust, unbaked
1 cup pecan halves
Preheat the oven to 350°F. Line a jelly-roll pan with
aluminum foil, and lightly grease the foil. Stir the pecan halves,
light brown sugar, and dark corn syrup together in a small bowl. Spread
mixture out on the jelly-roll pan, and bake, stirring every 4 minutes,
for 12 to 15 minutes, or until glaze thickens. Remove the pan from the
oven and spread the pecans in a single layer on wax paper. Let the
pecans cool completely, separating them a spoon as they cool.
Lower the oven to 325°F. Combine all the remaining ingredients in a
mixing bowl, and pour the mixture into the unbaked pie shell. Scatter
the chopped glazed pecans evenly on top of the pie filling. Bake for 50
minutes to 1 hour, or until set. Let the pie cool on a wire rack before
serving at room temperature.
CHOCOLATE PEANUT
BUTTER PUDDING
~Shared by Treva, NC
1/2 c. Cool Whip
1 pkg. reduced cal. instant chocolate pudding
2 c. skim milk
2 tbsp. peanut butter
Blend Cool Whip and peanut butter with mixer. Gradually add milk and
then beat for 1 minute. Add pudding and mix at low speed for 2 to 4
minutes.
FISHERMAN'S SPAGHETTI
~Shared by Johnny,
LA
Makes 4 servings
4 tablespoons margarine
1 rib celery, chopped
1 green onion, including top, sliced
1 clove garlic, minced
5 tablespoons flour
1 (6 1/2-ounce) can minced clams, including liquor
Milk
1/4 cup dry sherry
1/4 cup chili sauce
Salt, black pepper and cayenne to taste
1 cup peeled and deveined raw shrimp
1 cup crab meat, shell and cartilage removed
8 ounces spaghetti, cooked
Put margarine, celery, green onion and garlic into a 2-quart glass
batter bowl or casserole. Cover with plastic wrap. Microwave on high
for 3 minutes or until celery is tender. Stir flour into mixture.
Drain liquor from clams into a 2-cup glass measure. Set clams aside.
Add milk to make 2 cups of liquid. Using a wire whisk, blend liquid
into flour mixture. Microwave on high for 3 minutes. Stir with whisk.
Microwave on high for 2 to 3 minutes, or until thick.
Stir in sherry and chili sauce. Add salt, pepper and cayenne to taste.
Stir in clams, shrimp and crab meat. Microwave on high for 4 to 5
minutes or until shrimp are pink and opaque. Serve over cooked
spaghetti.
Source: NOLA
ONION BLOSSOM
HORSERADISH CHEESE SPREAD
~Shared by Linda
H., Rosharon, TX
Note from Linda – This is a real keeper. Not the same old cheese
spread. My gang loved it!
1 jar Rosthschild Onion Blossom Horseradish Dip (H.E.B.)
½ c. sour cream
1 8 oz block Neufchatel cheese, softened to room temperature
1 oz. bacon bits, toasted and cooled
2 green onions, chopped
2 c. shredded sharp cheddar cheese
Blend first 3 ingredients. Add remaining and chill for at least 1
hour.
CRANBERRY ORANGE
BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup chopped fresh, frozen (thawed) or dried cranberries
1/2 cup chopped walnuts or pecans (optional)
3 eggs, lightly beaten
3/4 cup low-fat milk
1/3 cup Tropicana® orange juice
1/3 cup vegetable oil
1 tablespoon grated orange peel
Preparation Steps
Heat oven to 350°F. Grease and flour bottom only of 9 x 5-inch loaf
pan.
In large bowl, combine flour, oats, sugar, baking powder, baking soda
and salt; mix well. Stir in cranberries and walnuts, if desired. In
medium bowl, combine eggs, milk, orange juice, oil and orange peel;
blend well. Add to dry ingredients all at once; stir just until dry
ingredients are moistened. (Do not over mix.) Pour batter into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out
clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool
completely. Store tightly wrapped.
Recipe Yield: 1 LOAF (12 SERVINGS)
Serving Size: 1/12th of loaf
Source: The Quaker Oats Company
RASPBERRY-TOPPED
LEMON PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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10 oz. pkg. frozen red raspberries in syrup, thawed
1 Tbs. cornstarch
3 egg yolks
14 oz. can Eagle Brand sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
Yellow food coloring, optional
6 oz. pkg. graham cracker crumb pie crust
Whipped topping (Cool Whip)
Heat oven to 350. In small saucepan, combine raspberries and
cornstarch; cook and stir until mixture thickens and is clear. In
medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon
and food coloring if desired. Pour into crust; bake 8 minutes. Spoon
raspberry mixture evenly over top. Chill 4 hours or until set. Top with
whipped topping. Garnish as desired. Refrigerate leftovers.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
ROYAL RASPBERRY BARS
~Shared by Marilyn,
Canton, OH
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar
In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add
melted butter and stir until well blended. Press dough level in bottom
of a 9-by 13-inch baking pan. Bake crust in a 325F regular or
convection oven until edges begin to brown, 15 to 18 minutes. Let cool
about 5 minutes, then spread jam evenly over warm crust.
In a large bowl, with a mixer on high speed, whip egg whites and cream
of tartar until thick and foamy. Gradually add 2/3 cup sugar and
continue to whip until mixture holds soft, shiny peaks. With a spatula,
spread meringue evenly over jam. Bake until meringue is lightly
browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars.
Let cool completely, then use a wide spatula to remove bars from pan.
Yield - Makes 24 bars.
30-MINUTE ALMOND
CHICKEN
~Shared by Treva, NC
8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked
1/4 cup PLANTERS Sliced Almonds
COOK chicken in dressing in large nonstick skillet on medium-high heat
4 min. On each side or until evenly browned.
ADD broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min.
Or until chicken is done (165ºF). Remove chicken; cover to keep warm.
STIR rice and nuts into beans. Remove from heat; cover. Let stand 5
min.; fluff rice. Serve with chicken.
EGGPLANT IN RICH
ITALIAN SAUCE
~Shared by Johnny,
LA
Makes 8 to 10 servings
3 eggplants
8 ounces Romano or parmesan cheese, cut about 2 inches long, 2 1/2
inches wide
1 large onion, chopped
1/2 bell pepper, chopped
4 garlic pods, minced
1/4 cup olive oil
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
6 cups water
2 teaspoons dried basil (or 4 or 5 leaves fresh)
2 teaspoons Italian seasoning
Cooked pasta and cheese for serving
Peel eggplants. Make slits around the eggplants deep enough so that you
can insert thick slivers of cheese in them. After cheese is inserted,
place eggplants in hot deep skillet and brown them a little on all
sides. Remove from skillet.
Saute onions, bell pepper and garlic in heavy pot with olive oil for
just a few minutes, or until soft. Over low heat, add tomato paste and
sauce and simmer, stirring. Add basil and Italian seasoning and simmer
about an hour. Place eggplant in tomato mixture. Pour water over the
mixture and cook 3 hours over low heat. Season with salt and pepper.
Cook slowly. Skim grease after cooking is complete.
Serve over your favorite pasta, sprinkled with your favorite cheese.
Serve with green salad and garlic bread
CHICKPEA SALAD
~Shared by Linda
H., Rosharon, TX
Served chilled this is a great refreshing summer salad, but it’s also
delicious served warm. This tasty marinated chickpea salad can be
put together quickly, stored overnight in the fridge and eaten for
lunch the next day.
2 cups cooked chickpeas, drained
2 T extra virgin olive oil or hempseed oil
1 teas toasted sesame oil
1 T tamari
1 lemon, juiced
1 tsp agave syrup
1/2 cup red, orange or yellow bell pepper
1 med carrot
9 baby spinach leaves
couple sprigs each fresh parsley and mint
Add the chickpeas to a plastic container with a tight-fitting lid. Pour
the oils, tamari, lemon juice and agave syrup over the chickpeas.
Finely slice the bell pepper and spinach leaves. Grate the carrot.
Finely dice the fresh herbs. Add to the container and toss everything
until thoroughly mixed.
Put on the lid, and turn the container upside down until the oil
mixture reaches the lid. Refrigerate for at least one hour. Shake and
invert the container occasionally to coat all the ingredients with
marinade.
CHICKEN IN BATTER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 chicken, cut in pieces
1 egg
1 cup milk
1/2 cup flour
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
Beat egg and stir in milk. Add to dry ingredients and beat until
smooth. Dip chicken in batter and fry in fat 350 to 360 degrees until
tender.
FREEZER COLE SLAW
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 head cabbage, shredded
1 tsp salt
1 carrot, grated
1 green pepper, chopped
Coleslaw dressing:
1 cup vinegar
1/2 cup water
2 cups sugar
1 tsp celery seed
1 tsp mustard seed
Shred cabbage, place in bowl, and sprinkle cabbage with salt. Allow to
stand for one hour, then drain any liquid. Then add carrots and green
pepper. In medium saucepan, combine all ingredients and bring to a
boil. Boil for one minute, then pour on the cabbage mixture, stirring
well. Freeze in freezer container. On serving day, thaw in
refrigerator, and serve.
CHOCOLATE TOFFEE
COOKIES
~Shared by Marilyn,
Canton, OH
This delectable drop cookie recipe takes advantage of the classic
combination of crunchy toffee bits and smooth chocolate.
2-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces (such as
Hershey's Heath Bar baking pieces)
Heat oven to 375 degrees F. Coat baking sheets with nonstick cooking
spray; set aside. Stir together flour, baking soda and salt in a
medium-size bowl; set aside. In a large bowl, beat together butter and
both sugars until light and fluffy, about 3 minutes. Beat in egg and
vanilla. On low speed, gradually add in flour mixture. Beat for 2
minutes or until blended. Stir in chocolate chips and toffee pieces.
Drop batter by tablespoonfuls onto prepared baking sheets. Bake at 375
degrees F for 12 minutes or until golden. Cool baking sheets on
wire racks for 5 minutes. Transfer cookies to wire rack to cool
completely.
Yield - 4 dozen/48 cookies
ASPARAGUS MUSHROOM
CASSEROLE
~Shared by Treva, NC
Asparagus, mushrooms, onions and pimientos make a mouth-watering
medley. Lemon and nutmeg give this dish a slightly tangy taste.
Yield 6 servings
4 cups sliced fresh mushrooms
1 cup chopped onion
4 tablespoons butter or stick margarine, divided
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup 2% milk
1 (12 ounce) package frozen cut asparagus, thawed and drained
1/4 cup diced pimientos
1 & 1/2 teaspoons lemon juice
3/4 cup soft bread crumbs
In a nonstick skillet, cook mushrooms and onion in 3 tablespoons butter
until tender. Remove vegetables with a slotted spoon and set aside.
Stir the flour, bouillon, salt, nutmeg and pepper into drippings until
smooth. Gradually add milk. Bring to a boil; cook and stir for 2
minutes or until thickened. Stir in asparagus, pimientos, lemon juice
and the mushroom mixture.
Pour into a 1-1/2-qt. baking dish coated with nonstick cooking spray.
Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake,
uncovered, at 350 degrees F for 35-40 minutes or until heated through.
Nutritional Analysis: One serving (1 cup) equals 162 calories, 9 g fat
(5 g saturated fat), 24 mg cholesterol, 532 mg sodium, 16 g
carbohydrate, 2 g fiber, 6 g protein.
Diabetic Exchanges: 1 starch, 1 fat, 1/2 lean meat.
BBQ CHICKEN PASTA
SALAD
~Shared by Johnny,
LA
Makes 12 + servings
1 pound dry pasta
About 1 pound skinned, boned barbecued or other cooked chicken
3/4 cup sweet & spicy barbecue sauce
3/4 cup Heinz Chili Sauce or ketchup
Hot sauce (optional)
4 tablespoons lime juice, divided use
1 cup sour cream (or more)
2 cups frozen mixed vegetables
1 cup small broccoli florets
1 bunch green onions, sliced
1 cup diced bell pepper
1 cup halved, sliced small yellow summer squash and/or zucchini
2 small Kirby cucumbers, quartered lengthwise, sliced
1 pint grape tomatoes
1 small jar pimento-stuffed green olives, drained
4 ounces Colby, Jack or provolone cheese, diced
8 ounces queso fresco, crumbled
Cook pasta in a large saucepan of boiling salted water, according to
package directions. Skin and bone chicken(s), cut into bite-size chunks
and put into a large plastic zip-top bag. Whisk together the barbecue
sauce, ketchup, and 2 tablespoons of the lime juice. Pour into the bag
with the chicken, seal and massage to coat the chicken pieces with the
sauce. Refrigerate until ready to assemble.
When the pasta is almost al dente, add the mixed vegetables, squash and
broccoli to the pot, stirring once or twice so they don't clump
together. (Blanch the firm vegetables, do not cook them soft.) Drain
the pasta mixture well. Cool completely. Combine the sour cream and
remaining 2 tablespoons of lime juice in a bowl large enough to
accommodate the whole salad, then mix in the cooled, drained pasta, all
the vegetables, olives and the cheeses. Gently toss to coat well. Add
additional sour cream, if needed. Fold in the chicken and sauce, mixing
until just combined. Serve or refrigerate to chill and blend flavors.
CHERRY CREAM
CRESCENTS
~Shared by Linda
H., Rosharon, TX
Servings: 16
"You'll need refrigerated crescent dough and just four more ingredients
to assemble these fruity filled.'"
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 egg, separated
2 (8 ounce) cans refrigerated crescent rolls
1 (21 ounce) can cherry pie filling
In a mixing bowl, beat cream cheese, sugar and egg yolk. Separate dough
into 16 triangles; place on lightly greased baking sheets. Spread 1
tablespoon of cream cheese mixture near the edge of the short side of
each triangle. Top with 1 tablespoon pie filling. Fold long point of
triangle over filling and tuck under dough. Lightly beat egg white;
brush over rolls. Bake at 350 degrees F for 15-20 minutes or until
golden brown.
Source: Allrecipes.com
http://Allrecipes.com
ALBONDIGAS SOUP
(Mexican Meatball Soup)
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
3 quarts regular-strength beef broth
1 large can (28 oz.) crushed tomatoes
1 large can (7 oz.) diced green chiles
1 large (about 1/2-lb.) onion, chopped
1-1/2 tsp. crumbled dried basil leaves
1-1/2 tsp. crumbled dried oregano leaves
1/2 to 1 tsp. liquid hot pepper seasoning
1/2 cup long-grain white rice
1/2 cup minced fresh cilantro (coriander)
Cilantro sprigs (optional)
Salt and pepper
Meatballs (recipe follows below)
Instructions
In a 6- to 8-quart pan, combine broth, tomatoes and their liquid,
chiles, onion, basil, oregano, and hot pepper seasoning to taste. Bring
to a boil over high heat.
Add rice; cover and simmer 15 minutes. Add meatballs; cover and simmer
until meatballs are not pink in the center (cut to test), 10 to 15
minutes longer. Stir in the minced cilantro.
Ladle into bowls and garnish with cilantro sprigs. Add salt and pepper
to taste.
Yield: about 5 quarts, 10 to 12 servings.
Meatballs:
In a large bowl, mix together until well blended:
1 pound ground lean beef
1/3 pound bulk pork sausage
1/2 cup cornmeal
1/4 cup milk
1 large egg
1 small (about 6-ounces) onion, minced
1 clove garlic, pressed or minced
1/2 teaspoon crumbled dried basil leaves
Instructions
Shape the mixture into about 3/4-inch balls. If making ahead, return
the meatballs to bowl, cover, and chill up to 4 hours.
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SUGAR AND SPICE
BISCUITS
~Shared by Treva, NC
SERVINGS: 12 biscuits
CARB GRAMS PER SERVING: 18
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup shortening
3/4 cup fat-free milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1. Grease twelve 2-1/2-inch muffin cups; set aside. In a large bowl
stir together flour, baking powder, cream of tartar, and salt. Using a
pastry blender, cut in shortening until mixture resembles coarse
crumbs. Make a well in the center; add milk. Stir just until dough
clings together.
2. Turn dough out onto a lightly floured surface. Knead by folding and
gently pressing dough for 10 to 12 strokes or until dough is nearly
smooth. Divide dough in half. Roll one portion into a 12 x 10-inch
rectangle. In a small bowl combine the sugar and cinnamon. Sprinkle
some of the sugar mixture over the rectangle.
3. Cut rectangle into five 12 x 2-inch strips. Stack the strips on top
of each other. Cut into six 2-inch-square stacks. Place each stack, cut
side down, in a prepared muffin cup. Repeat with remaining dough and
sugar mixture.
4. Bake in a 450 degree F oven for 10 to 12 minutes or until golden.
Serve warm.
Nutrition Facts Per Serving: Servings: 12 biscuits Calories 121 Total
Fat (g) 4 Saturated Fat (g) 1 Monounsaturated Fat (g) 2 Polyunsaturated
Fat (g) 1 Sodium (mg) 190 Carbohydrate (g) 18 Total Sugar (g) 1 Fiber
(g) 1 Protein (g) 3
Diabetic Exchanges Starch (d.e.) 1 Fat (d.e.) 1
GREEK DINNER SALAD
~Shared by Linda
H., Rosharon, TX
The secret to this New York diner-style salad is to dice the vegetables
to the same size, so that the flavors can meld in one bite. The tangy
dressing really perks up the vegetables and makes this dish a
stand-alone entree or a zippy accompaniment to barbecued or roasted
meats.
Servings: 4 servings, 1 1/3 cups each
3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, minced
1 teaspoon honey
1/2 teaspoon salt
1 medium zucchini, finely diced
1 large red bell pepper, finely diced
1 bunch radishes, finely diced
1 15-ounce can chickpeas, rinsed
4 large Boston lettuce leaves, for serving
Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in
a small bowl until creamy.
Toss zucchini, bell pepper, radishes and chickpeas in a large bowl.
Pour the dressing over the vegetables; toss gently. To serve, spoon
into lettuce leaves, using them as cups.
MAKE AHEAD TIP: Store the chopped salad and dressing separately,
tightly covered, in the refrigerator for up to 1 day.
Nutrition Facts
Calories 202, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1
g, Cholesterol 3 mg, Sodium 585 mg, Carbohydrate 35 g, Fiber 7 g,
Protein 7 g, Potassium 522 mg. Daily Values: Vitamin A 70%, Vitamin C
180%, Iron 15%. Exchanges: Starch 1,Vegetable 2,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
Source: EatingWell
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ASIAN FISH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 halibut fillets (4 ounces each)
- 2 tablespoons light soy sauce
- 1/3 cup dry sherry
- 1 tablespoon brown sugar
- 3/4 teaspoon ground ginger
- 1 package (6 ounces) frozen snow peas, thawed
- 1 can (15 ounces) whole baby corn, drained
DIRECTIONS
Coat a large skillet with nonstick cooking spray and heat over
medium-high heat until hot.
Add the fillets to the skillet and cook for 3 to 4 minutes per side, or
until the fish flakes easily with a fork. Remove the fillets to a
platter and cover to keep warm.
In a small bowl, combine the soy sauce, sherry, sugar, and ginger; add
to the hot skillet. Cook over high heat for 2 minutes, or until the
mixture begins to thicken, stirring constantly to loosen the particles
on the bottom of the skillet.
Add the snow peas and corn, stirring until heated through. Return the
fish to the skillet, turning to coat with the sauce. Serve the fish
topped with the vegetables and sauce.
Nutritional Information Per Serving (1 fillet): Calories: 204, Fat: 3
g, Cholesterol: 37 mg, Sodium: 279 mg, Carbohydrate: 14 g, Dietary
Fiber: 3 g, Sugars: 10 g, Protein: 26 g
Diabetic Exchanges: 1 Carbohydrate, 4 Very Lean Meat
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
http://www.amazon.com/exec/obidos/ASIN/1580401384/atozreci-20
PORK, SWEET POTATO
& PINEAPPLE STEW
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings (1-1/4 cups each)
INGREDIENTS
- 12 ounces pork tenderloin, trimmed of fat
- 4 cups water
- 2 small onions, 1 halved, 1 sliced
- 4 cloves garlic, 2 whole, 2 minced
- 3 black peppercorns
- 1/2 teaspoon salt, or to taste
- 1 teaspoon extra-virgin olive oil
- 2 (28 ounce) cans whole tomatoes, drained and chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch chunks
- 1-1/2 tablespoons raisins
- 1 tablespoon sugar
- 1/2 teaspoon adobo sauce from canned chipotle peppers or
chile-garlic paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried oregano
- Pinch of ground cloves
- 1 cup diced fresh pineapple
- 8 green olives, pitted and coarsely chopped
- 1/4 cup chopped fresh cilantro
DIRECTIONS
Combine pork, water, halved onion, whole garlic, peppercorns and 1/4
teaspoon salt in a large saucepan. Bring to a simmer; cook, partially
covered, over low heat until the pork is no longer pink inside, 30 to
40 minutes.
Meanwhile, heat oil in a Dutch oven over medium heat. Add sliced onion
and cook, stirring frequently, until softened, 4 to 5 minutes. Add
remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato,
raisins, sugar, adobo sauce (or chili paste), cinnamon, oregano and
cloves.
Bring to a simmer; cover and cook, stirring occasionally, until the
sweet potato is just tender, about 15 minutes.
Transfer the pork to a cutting board and cut into 1/2-inch pieces.
Strain the cooking liquid through a fine sieve, reserving 3/4 cup.
(Refrigerate or freeze extra broth for another use.)
Add the pork, 3/4 cup cooking liquid, pineapple and olives to the
vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in
cilantro.
Nutritional Information Per Serving (1-1/4 cups each): Calories: 201,
Fat: 4 g, Cholesterol: 45 mg, Carbohydrate: 23 g, Protein: 19 g, Fiber:
4 g, Sodium: 321
Diabetic Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
GREEK LEMON-RICE SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (about 1 cup each)
INGREDIENTS
- 3-1/2 cups reduced-sodium fat-free chicken broth
- 1/4 cup long-grain rice
- 2 large cloves garlic, minced
- 1/4-1/3 cup fresh lemon juice
- 1 egg, lightly beaten
- 2 tablespoons finely chopped parsley
- Salt and white pepper, to taste
DIRECTIONS
Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat and simmer, covered, until rice is tender about 25 minutes.
Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup. Stir in
parsley; season to taste with salt and white pepper. Pour soup into
bowls.
Nutritional Information Per Serving (1 cup): Calories: 64, Fat: 1.3 g,
Cholesterol: 53 mg, Sodium: 166 mg, Protein: 7.3 g, Carbohydrate: 4.9 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Meat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
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SAGE AND CREAM TURKEY FETTUCCINE
~Shared by Maggie,
TX
3 ounces dried spinach and/or plain fettuccine
1/3 cup fat-free or light dairy sour cream
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
1/8 teaspoon ground black pepper
Nonstick cooking spray
6 ounces turkey breast tenderloin steak, cut into bite-size
strips
1/4 teaspoon salt
1 cup sliced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced
Fresh sage sprigs (optional)
1. Cook pasta according to package directions; drain and set aside.
2. Meanwhile, in a small bowl, stir together sour cream and flour until
smooth. Gradually stir in broth until smooth. Stir in snipped or dried
sage and pepper; set aside.
3. Coat an unheated 8-inch skillet with nonstick cooking spray. Preheat
over medium-high heat. Sprinkle turkey with salt. Add turkey,
mushrooms, green onions, and garlic to hot skillet. Cook and stir about
3 minutes or until turkey is no longer pink.
4. Stir sour cream mixture into turkey mixture in skillet. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute more. Serve
turkey mixture over hot cooked pasta. If desired, garnish with sage
sprigs. Makes 2 servings. Nutrition Facts Per Serving:
Servings: 2 servings
Calories312, Total Fat (g)2, Saturated Fat (g)0, Cholesterol (mg)60,
Sodium (mg)478, Carbohydrate (g)43, Fiber (g)2, Protein (g)30
Diabetic Exchanges
Starch (d.e.)2.5
Vegetables (d.e.)1
Very Lean Meat (d.e.)3
SUNKIST ORANGE CREAM
FREEZE
~Shared by Maggie,
TX
¾ cup fresh Sunkist orange segments
¾ cup fresh peaches, peeled and sliced
½ cup fresh bananas, sliced
½ cup vanilla ice cream
4 oz. crushed ice
Combine Sunkist fresh orange segments, sliced peaches, sliced bananas
and vanilla ice cream in blender and puree for about 30 seconds.
Add ice to blender and puree until mixture is smooth.
Serve immediately.
Makes 2 servings
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CHICKEN IN ALMOND SAUCE
1 tablespoon olive oil
6 (3-inch) cinnamon sticks
5 bay leaves
1 1/2 cups finely chopped onion
6 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground cardamom
2 1/2 pounds skinned, boned chicken breasts, cut into 1-inch pieces
1 cup fat-free, less-sodium chicken broth
1/4 cup fat-free sour cream
1 teaspoon all-purpose flour
1/2 teaspoon sugar
1/4 cup slivered almonds, toasted and ground
1/3 cup chopped red bell pepper
2 tablespoons slivered almonds, toasted
Cinnamon sticks (optional)
Heat the oil in a large nonstick skillet over medium heat. Add 6
cinnamon sticks and bay leaves. Cook 2 minutes or until fragrant. Add
onion and garlic; sauté 5 minutes or until tender. Add the curry
powder, turmeric, salt, and cardamom. Add chicken and broth; bring to a
boil. Cover, reduce heat, and simmer 35 minutes or until chicken is
tender.
Remove the chicken from pan with a slotted spoon. Cook remaining liquid
in pan over low heat 5 minutes. Combine sour cream, flour, and sugar in
a small bowl; stir in 1/2 cup hot liquid. Add the sour cream mixture to
pan, stirring until smooth. Return chicken to pan; stir in ground
almonds. Cook 5 minutes or until thick, stirring frequently. Sprinkle
with bell pepper. Discard the cinnamon sticks and bay leaves. Sprinkle
with slivered almonds; garnish with cinnamon sticks, if desired.
Yield: 6 servings.
CALORIES 304 (23% from fat); FAT 7.9g (sat 1.3g,mono 4.2g,poly 1.3g);
IRON 2.4mg; CHOLESTEROL 110mg; CALCIUM 60mg; CARBOHYDRATE 8.7g; SODIUM
410mg; PROTEIN 46.9g; FIBER 2.1g
CHEDDAR AND BACON
CORNBREAD
Corn bread is quick, easy, and nearly foolproof. It is also
versatile—bake it for breakfast, a brunch, and side dish with supper.
This cornbread is made with bacon, cheddar, onion bits, and some red
pepper or pimento for color. It is an egg-rich, skillet cornbread and a
flourless recipe.
Ingredients
1 1/4 cups yellow cornmeal
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
4 large eggs
1 cup milk
1/2 pound bacon
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
1 1/2 cups grated cheese, cheddar or jack
Directions
Preheat the oven to 375 degrees.
1. Fry the bacon to a crisp, pat the grease from the bacon with paper
towels, and crumble or chop the bacon.
2. In a large bowl, stir together the cornmeal, baking powder, sugar,
and salt.
3. In a medium bowl, whisk the eggs then stir in the rest of the
ingredients plus the bacon, reserving 1/2 cup of the grated cheese.
4. Form a well in the dry ingredients and pour the wet ingredients into
the dry ingredients. Mix with a spatula until well combined.
5. Bake in a ten-inch, nonstick skillet for 20 minutes or until all but
the center of the cornbread is set. Remove the cornbread from the oven
and immediately sprinkle the reserved cheese over the cornbread to
melt.
Serve hot with butter and maple syrup.
Baker's note: Cornbread tends to be dry if over-baked. This is a
flourless recipe and relies on the eggs for structure. This is very
much like baking a custard or a quiche. As it bakes it will set up with
the center being the last to set. It is time to remove the pan from the
oven when all but the center two inches is set. It will continue
cooking in the hot pan after it comes from the oven.
PECAN CRISPS
1-3/4 cups flour
1/4 tsp. salt
3/4 cup butter
2/3 cup sugar
1 egg
1 tsp. vanilla
1/2 cup finely chopped pecans
Combine flour and salt. Beat butter for 30 seconds. Add sugar, beat
until fluffy. Add egg and vanilla, beat well. Add dry ingredients, beat
until well blended. Cover, chill 30 to 60 minutes. Wrap in waxed paper,
chill several hours or overnight. Cut into 1/4-inch slices. Place on
ungreased cookie sheet. Bake at 350 for 10 to 12 minutes or until done.
Remove to wire rack, cool.
EASY BAKED PARMESAN
MEATBALLS
1 lb. ground beef
1/2 cup Kraft grated parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced
Heat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into
12 meatballs. Place in foil-lined 15x10" baking pan. Bake 25 minutes,
or until cooked through.
Serving Suggestions:
Try serving with your favorite hot cooked pasta and sauce and a quick
bagged salad tossed with your favorite Kraft dressing such as House
Italian.
Substitute:
Substitute 1 Tbs. parsley flakes for the 1/4 cup chopped fresh parsley.
Parmesan Turkey Meatballs:
Prepare as directed, substituting frozen Louis Rich ground turkey,
thawed, for ground beef.
Source: Kraft Recipes
http://www.kraftrecipes.com/home.aspx
BLACKBERRY SCONES
2 cups flour
2 Tbs. sugar
1 Tbs. baking powder
1/4 tsp. salt
1/2 cup butter or margarine
1/2 cup milk
2 eggs, beaten
1/2 cup blackberries
Heat oven to 425. Grease baking sheet. Combine flour, sugar, baking
powder and salt. Using a pastry blender, cut in butter until mixture
resembles coarse crumbs. Combine milk and eggs; stir just until dry
ingredients are most. Gently stir in blackberries. Dip dough with large
spoon and place on baking sheet. Sprinkle lightly with sugar. Bake at
425 for 20-25 minutes or until golden brown.
DIRTY RICE
Adapted from a recipe by Paula Deen.
Ingredients:
1 lb bulk pork sausage (Mild or hot, depending on your preferences)
3 cloves garlic, minced
1 lb chicken livers, chopped fine
1 medium onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cups hot cooked white rice
1/4 cup chopped fresh parsley leaves
1 1/2 to 3 tsp. Cajun seasoning or Louisiana hot sauce
Salt and pepper to taste
Method:
Cook the sausage and chicken livers in a large heavy skillet until
browned, breaking up any large chunks as you go. Add vegetables and
saute until soft. Gently fold in the rice and parsley, serve
immediately with Louisiana hot sauce on the side for those who like
more of a kick.
What I would have done differently had I thought of it at the time:
While I fully plan on toying with the flavors in this a bit, probably
with the addition of a little andouille sausage and a bit of mucking
with the ratios on the trinity (Onions, celery and bell peppers), I’m
not in any hurry to change this recipe much. It makes a lot of dirty
rice. Something like 6-8 cups, total, so there will be leftovers and
that, my friends, is a good thing! If anything, it tastes even better
the next day, and will keep a good ling while in the freezer. Just pop
it out and defrost in the microwave, add a tiny bit of chicken stock
and a pinch of fresh parsley, and enjoy!
Source: Cooking by the Seat of my Pants
http://www.cookingbytheseatofmypants.com/recipes/low-country-comfort-dirty-rice/
SCRAMBLED EGG SALAD
It's All Gouda
http://itsallgouda.blogspot.com/
7 large eggs, scrambled
1/2 cup mayonnaise
1 Tablespoon mustard
1/4 cup chopped green onion
4 sweet pickles (or dill), diced
Salt and pepper to taste
Scramble seven large eggs in a nonstick pan. Turn them out on a
cutting board and give them a good chop.
Add the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1
Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles
and salt and pepper to taste. Mix until you have your desired
consistency.
Refrigerate for one hour or longer before serving on your favorite
bread or roll.
Amounts of ingredients will change depending on how many eggs you use.
Source: Noble Pig
http://noblepig.com/2009/07/12/love-the-idea.aspx
ENCHILADA DIP
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups KRAFT Mexican Style Shredded Cheese, divided
1 can (7 oz.) chopped green chiles, undrained
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 lb. boneless skinless chicken breasts, cooked, finely chopped
WHEAT THINS Original Crackers
PREHEAT oven to 350°F. Beat cream cheese, 1 cup of the shredded cheese,
chilies and seasonings in small bowl with electric mixer on medium
speed until well blended. Stir in chicken.
SPREAD into 9-inch pie plate.
BAKE 20 to 30 minutes or until dip is lightly browned and heated
through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10
minutes. Serve as a dip with crackers.
Special Extra
Garnish with chopped tomatoes and green peppers just before serving.
Nutritional information per serving
Calories 260, Total fat 14 g, Saturated fat 6 g, Cholesterol 35 mg,
Sodium 450 mg, Carbohydrate 22 g, Dietary fiber 1 g, Sugars 4 g,
Protein 9 g
Source: Kraft Recipes
http://www.kraftrecipes.com/recipes/enchilada-dip-60280.aspx
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A
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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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