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A
to Z
Recipes
June 26,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope
this finds you well. We're doing fairly well in the fine state of
Texas. With summer in full swing, it is very hot and no rain in sight.
We drove through a huge area of highway this past week where a wildfire
was being fought. We're praying for rain here!
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. 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. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! 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).
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.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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(Don't we all know
someone like this?!?)
"Authority without character is like a repairman who takes a hammer to
everything because it's the only tool he owns. He may fix the things
that needed a hammer to repair, but he causes a great deal of damage
along the way."
~ Alice G. Ruddy
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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Our friend, Larry
H., in Toronto sent me an email with a brief dialogue between
the Brazilian theologist Leonardo Boff
and the Dalai Lama, which
deeply
touched me. Here is what Leonardo, one of the renovators of the
Theology of Freedom, recounts of this remarkable encounter:
In a round table discussion about religion and freedom in which Dalai
Lama and myself were participating at recess I maliciously, and also
with interest, asked him: "Your holiness, what is the best
religion?"
I thought he would say: "The Tibetan Buddhism" or "The oriental
religions, much older than Christianity."
The Dalai Lama paused, smiled and looked me in the eyes ... which
surprised me because I knew of the malice contained in my question.
He answered: "The best religion is the one that gets you closest to
God. It is the one that makes you a better person."
To get out of my embarrassment with such a wise answer, I asked: "What
is it that makes me better?"
He responded:
"Whatever makes you
more compassionate,
more sensible,
more detached,
more loving,
more humanitarian,
more responsible,
more ethical."
"The religion that will do that for you is the best religion."
I was silent for a moment, marveling and even today thinking of his
wise and irrefutable response:
"I am not interested, my friend, about your religion or if you are
religious or not."
"What really is important to me is your behavior in front of your
peers, family, work, community, and in front of the world."
"Remember, the universe is the echo of our actions and our thoughts."
"The law of action and reaction is not exclusively for physics.
It is also of human relations. If I act with goodness, I will receive
goodness. If I act with evil, I will get evil."
"What our grandparents told us is the pure truth. You will always have
what you desire for others. Being happy is not a matter of destiny. It
is a matter of options."
Finally he said:
"Take care of your Thoughts because they become Words.
Take care of your Words because they will become Actions.
Take care of your Actions because they will become Habits.
Take care of your Habits because they will form your Character.
Take care of your Character because it will form your Destiny,
and your Destiny will be your Life"
... and ...
"There is no religion higher than the Truth."
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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Make Your Own Windshield Cleaner
~Shared by Marilyn
M., Canton, OH
Just mix one-part vinegar with 3 parts water and put in a spray bottle.
It will clean your dirty windshield and all the other windows of your
vehicle.
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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Having
trouble using the
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Vote
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monetary gain involved, only the opportunity for you to offset the
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To
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Wonderful English
from Around the World
~Shared by Judy,
Montreal, Canada
In a Bangkok temple:
IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS
MAN.
Cocktail lounge, Norway:
LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
Doctors office, Rome:
SPECIALIST IN WOMEN AND OTHER DISEASES.
Dry cleaners, Bangkok:
DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
In a Nairobi restaurant:
CUSTOMERS WHO FIND OUR WAITRESSES RUDE OUGHT TO SEE THE MANAGER.
On the main road to Mombassa, leaving Nairobi:
TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
On a poster at Kencom:
ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
In a City restaurant:
OPEN SEVEN DAYS A WEEK AND WEEKENDS.
In a cemetery:
PERSONS ARE PROHIBITED FROM PICKING FLOWERS FROM ANY BUT THEIR OWN
GRAVES.
Tokyo hotel's rules and regulations:
GUESTS ARE REQUESTED NOT TO SMOKE OR DO OTHER DISGUSTING BEHAVIORS IN
BED.
On the menu of a Swiss restaurant:
OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
In a Tokyo bar:
SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
Hotel, Yugoslavia:
THE FLATTENING OF UNDERWEAR WITH PLEASURE IS THE JOB OF THE CHAMBERMAID.
Hotel, Japan:
YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
In the lobby of a Moscow hotel across from a Russian Orthodox monastery:
YOU ARE WELCOME TO VISIT THE CEMETERY WHERE FAMOUS RUSSIAN AND SOVIET
COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY EXCEPT THURSDAY.
A sign posted in Germany's Black Forest:
IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE THAT PEOPLE
OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE
TENT UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
Hotel, Zurich:
BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX
IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
Advertisement for donkey rides, Thailand:
WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
Airline ticket office, Copenhagen:
WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS.
A laundry in Rome:
LADIES, LEAVE YOUR CLOTHES HERE AND SPEND THE AFTERNOON HAVING A GOOD
TIME.
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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Recipe Name:
Red Lobster
Cheddar Bay Biscuits
Submitter:
Maggie, TX
Reviewer:
Charlie J.,
Mobile, AL
Date Published:
June 19,
2011
http://www.a2zrecipes.net/06192011.html
Thank
you for an
excellent recipe, Red Lobster Cheddar Bay Biscuits which appeared in
our 6-19-2011 edition of A to Z Recipes.
I
made them
yesterday and they were outstanding!!!
Charlie
RED LOBSTER CHEDDAR
BAY BISCUITS
Cooking Time: 10 min
Ingredients:
2 cups Bisquick
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup butter or margarine, melted
1/4 teaspoon garlic powder
Directions:
1. Preheat oven to 450 degrees F.
2. Mix Bisquick, milk and cheese until a soft dough forms.
3. Drop by spoonsful onto an ungreased cooking sheet.
4. Bake for 8 to 10 minutes until golden brown.
5. Mix butter and garlic powder. Brush mixture over warm biscuits
before removing from cookie sheet.
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:
MEXICALI PIE
~Shared by Charlie
J., Mobile, AL
Cooking Time:
30 min Serves: 6
Ingredients
1 pound ground beef
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 cup chunky-style zesty salsa
3/4 cup shredded sharp or Mexican-style Cheddar cheese
1/8 teaspoon pepper
1 cup corn chips, crushed
sour cream, sliced jalapeño peppers, diced tomato (optional)
Instructions
1. Preheat oven to 350 degrees F.
2. Brown beef, onion and pepper in a skillet; drain. Add corn, salsa,
cheddar cheese and pepper.
3. Place beef mixture in a lightly greased 10" pie plate; top with
crushed chips.
4. Bake at 350 degrees F for 30 minutes. Let cool for 10 minutes;
garnish as desired.
Source: http://www.recipelion.com/Savory-Pies/Mexicalli-Pie/ml/1
BAKED TACOS
~Shared by Luanne,
FL
Makes 4 servings
1 pound ground beef
1 envelope (1 1/4 ounces) taco seasoning mix
1 cup Original Bisquick®
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomatoes, if desired
Heat oven to 450°. Grease square pan, 8x8x2 inches. Cook beef and taco
seasoning mix as directed on envelope of seasoning mix. Mix Bisquick
and cold water until soft dough forms; spread in pan. Spread beef
mixture over dough. Bake uncovered 25 to 30 minutes or until edges are
golden brown and toothpick inserted in center comes out clean.
Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until
cheese is melted. Serve with remaining ingredients.
Source: http://www.bisquick.com
BEST BAKED MAC AND
CHEESE
~Shared by Johnny,
LA
4 tablespoons cornstarch
2 teaspoons salt
1/2 teaspoon pepper
4 tablespoons butter or margarine
4 cups shredded cheddar cheese ( I usually use 2 cups mild cheddar and
2 cups Colby jack)
5 cups milk
16 oz box elbow macaroni cooked 5 minutes and drained
Preheat oven to 375 degrees. In medium saucepan combine
cornstarch, salt and pepper, stir in milk gradually. Stir
constantly, bring to a boil over medium high heat and boil for one
minute. Remove from heat. Stir in 3 cups of cheese until
cheese is melted. Add macaroni. Pour into greased 4 quart
casserole dish. Sprinkle with reserved cheese. Bake uncovered 25
minutes or until lightly browned.
APPLE PIE MUFFINS
~Shared by Mary H.,
Montreal, Canada
2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk*
Topping:
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/3 cup all-purpose flour
1 teaspoon cinnamon
2 tablespoons butter, melted
Topping: In small bowl, stir together brown sugar, pecans, flour and
cinnamon. Drizzle with butter, tossing with fork. Set aside.
In large bowl, combine flour, brown sugar, baking soda and salt.
Whisk together egg, buttermilk, melted butter and vanilla; pour over
dry ingredients. Sprinkle with apples; stir just until dry
ingredients are moistened.
Spoon batter by tablespoonfuls into paper-lined large muffin cups;
sprinkle with topping. Bake in preheated, 375 degrees F. oven for
about 25 minutes or until tops are firm to the touch. Makes 16
muffins.
*Buttermilk, which goes hand in hand with baking soda to produce a
high, light muffin, is not always in your fridge. To substitute,
pour 1 tablespoon white vinegar or lemon juice into a measuring cup and
pour in enough milk to make 1 cup. Stir and let stand for 5 to 10
minutes and use as buttermilk.
Source: Canadian Living Magazine's Best Muffins and More cookbook
ALMOND LIQUEUR
(Amaretto)
~Shared by Jim D.,
WA
1/2 teaspoon pure almond extract
1 1/2 cups vodka
1/2 cup sugar syrup
Make the sugar syrup (2 parts sugar, 1 part water. Boil 5 minutes),
cool, add other ingredients, shake well. Mature a few days and it is
ready to drink.
Makes: 2 cups
Source: http://www.sassy4daze.com/Recipes/Italian.html
STRAWBERRY LAYER CAKE
~Shared by Treva, NC
This cake looks fancy, but is actually not so hard to make. You could
use whipped cream instead of a frosting.
Cake layers:
2 & 1/2 C. cake flour, plus extra for dusting pans
1 & 1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. table salt
1 & 3/4 C. sugar
10 Tbs. (1 1/4 sticks) unsalted butter, melted and cooled slightly
1 C. buttermilk, at room temperature
3 Tbs. vegetable oil
2 tsp. vanilla extract
6 lg. egg yolks, at room temperature
3 lg. egg whites, at room temperature
2 C. strawberries, sliced
Vanilla frosting:
1 & 1/2 C. (3 sticks) unsalted butter, at room temperature
1 lb. (4 C.) confectioners' sugar, sifted
1/2 tsp. pure vanilla extract
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease two 9"x2" round cake pans and line bottoms with parchment paper.
Grease paper rounds, dust pans with flour, and knock out excess. Whisk
flour, baking powder, baking soda, salt, and 1 & 1/2 cups sugar
together in large bowl. In a 4-cup liquid measuring cup or medium bowl,
whisk together melted butter, buttermilk, oil, vanilla, and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg
whites at medium-high speed until foamy, about 30 seconds. With machine
running, gradually add remaining 1/4 cup sugar; continue to beat until
stiff peaks just form, 30 to 60 seconds (whites should hold peak but
mixture should appear moist). Transfer to bowl and set aside.
Add flour mixture to now empty mixing bowl fitted with whisk
attachment. With mixer running at low speed, gradually pour in butter
mixture and mix until almost incorporated (a few streaks of dry flour
will remain), about 15 seconds. Stop mixer and scrape whisk and sides
of bowl. Return mixer to medium-low speed and beat until smooth and
fully incorporated, 10 to 15 seconds.
Using rubber spatula, stir 1/3 of whites into batter to lighten, then
add remaining whites and gently fold into batter until no white streaks
remain. Divide batter evenly between prepared cake pans. Lightly tap
pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and
toothpick inserted into center comes out clean, 20 to 22 minutes. Cool
cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of
pans with small knife, then invert onto greased wire rack and peel off
parchment. Invert cakes again and cool completely on rack, about 1
& 1/2 hours.
Assembling the cake: Flip both cakes on to a plate, so the smoother and
straighter side is facing you. Frost the surface of both cakes (not the
sides yet). On one of the cake layers, place half of the sliced
strawberries, and then place the second cake on top like a sandwich.
Cover the whole cake with the rest of the frosting (I had some frosting
left for decorative piping). Decorate the top with the other half of
the strawberries.
Frosting: With an electric mixer, beat butter on medium-high speed
until pale and creamy, about 2 minutes. Reduce speed to medium. Add the
confectioners' sugar, 1/2 cup at a time, beating well after each
addition and scraping down sides of bowl as needed. After every two
additions, raise speed to high and beat 10 seconds to aerate frosting,
then return to medium-high. This process should take about 5 minutes.
Frosting will be very pale and fluffy. Add vanilla, and beat until
frosting is smooth. If not using immediately, frosting can be
refrigerated up to 10 days in an airtight container. Before using,
bring to room temperature, and beat on low speed until smooth again,
about 5 minutes.
CHOCOLATE-PEANUT
BUTTER COOKIE PIZZA
~Shared by Marilyn,
Canton, OH
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping, divided
1/4 cup chopped peanuts
Heat oven to 350°F.
In ungreased 12-inch pizza pan, break up cookie dough. With floured
fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30
minutes.
Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered
sugar and milk together until smooth; fold in whipped topping.
Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut
butter mixture over top.
Drizzle with remaining 1/4 cup fudge topping; sprinkle with peanuts.
Refrigerate at least 30 minutes or until serving time. Cut into
wedges or squares.
SALAMI &
MORTADELLA (BOLOGNA) SOUP
~Shared by Linda
H., Rosharon, TX
1 medium onion, chopped
2-4 cloves of garlic, minced
1 lb of salami, cut in ½ inch cubes
1 lb of bologna, cut in ½ inch cubes
1 large can crushed tomatoes
3 potatoes, peeled and cubed
5-6 cups beef broth
1 cup heavy cream
Sauté the onion in olive oil until translucent. Add garlic.
Stir in the meat and brown slightly. Add tomatoes, potatoes and
broth. Allow to simmer until the potatoes are tender. Add
cream and simmer about ½ hour to thicken.
BEEF STUFFED SQUASH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
3 acorn squash
1/2 cup fresh bread crumbs
2 tbs onion, minced
1/2 cup tomato sauce
1 tsp Worcestershire sauce
8 ounces corn
1 pound ground beef
1 tbs fresh parsley, minced
1/4 cup celery, finely chopped
1/4 cup water
1 tbs prepared mustard
Instructions
Wash the squash and cut in half lengthwise. Remove seeds and pith.
Place squash, cut side down, on an oiled baking pan. Bake in a
preheated 350 degree F oven for 30 minutes, or until almost tender.
Meanwhile brown the beef in a large skillet. Drain off excess fat. Stir
in bread crumbs, parsley, onion, celery, tomato sauce, water,
Worcestershire sauce, mustard, and corn. Toss lightly to combine. Fill
the squash halves with the mixture. Place in a shallow pan, return to
oven and bake 25 to 30 minutes longer or until heated through. Serve
with hot biscuits.
Yield: 6 servings
EMPANADAS
(Spain)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
DAY BEFORE: Cream butter and cream cheese together until smoothly
blended. Beat in the flour. Shape dough into a smooth ball, wrap in
foil or cling wrap, and refrigerate overnight or up to a week.
AT BAKING TIME: Remove dough from refrigerator 30 minutes before using.
Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter.
Place small spoonful of jam in center of each round, moisten edges with
water.
Fold round over and press edges together. Bake on ungreased cookie
sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon
(traditional) OR in confectioners' sugar if preferred.
SHAKE 'EM UP MIX FOR
RIBS
~Shared by Barb C.,
Chula Vista, CA
Like Shake 'n' Bake.
2 to 3 pounds ribs
2 teaspoons vegetable oil
1 cup bread crumbs
1 cup flour
1/4 cup dried minced onion
2 tablespoons parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon Tabasco
1 cup tomato juice
Heat oven to 425 degrees F.
Cut ribs into 2-inch pieces and brush them with a teaspoon or two of
vegetable oil.
Combine crumbs, flour and spices in a paper bag; add ribs and shake
them in the seasonings. Spread the ribs in a greased baking dish and
sprinkle the Tabasco sauce on top. Bake uncovered for 45 minutes.
Baste the ribs once or twice while baking and cover the baking dish
with aluminum foil if the ribs are browning too quickly. Make a sauce
from the cooking liquid by adding the tomato juice right after you
remove the ribs from the pan.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
COCONUT CAKE
~Shared by Johnny,
LA
Serves: 12
Cooking Time: 35 min
Ingredients
1 (18.25-ounce) package white cake mix
1 cup water
1/2 cup coconut milk, divided
1/4 cup vegetable oil
2 eggs
1 (12-ounce) container frozen whipped topping, thawed
1 (6-ounce) package frozen grated coconut, thawed
Instructions
1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with
nonstick cooking spray, set aside.
2. In a large bowl, with an electric beater on medium speed, beat the
cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes,
or until smooth. Divide the batter between the cake pans.
3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in
the center of each comes out clean. Let cool for 10 minutes, then
invert onto wire racks to cool completely. Using a fork, poke small
holes in the bottom of the cakes.
4. Pour the remaining 1/4 cup coconut milk evenly over each cake. Place
1 cake layer upside down on a serving plate and frost the top with some
of the whipped topping. Sprinkle one third of the coconut over the
topping, pressing it into the topping. Place the second layer over the
first and frost the top and sides with the remaining whipped topping.
Sprinkle the remaining coconut evenly over the top and sides of the
cake.
5. Serve, or cover loosely and chill until ready to serve.
SKILLET VEGETABLE
LASAGNA
~Shared by Treva, NC
Prep: 10 minutes
Cook: 15 minutes
Serves: 4
Lasagna usually takes hours to make, but this scrumptious vegetable
lasagna is made in the skillet in less than 30 minutes.
2 & 3/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
15 uncooked oven-ready (no-boil) lasagna noodles
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 can (about 14.5 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup ricotta cheese
1 cup shredded mozzarella cheese (about 4 ounces)
Heat the broth in a 12-inch skillet over medium-high heat to a boil.
Break the noodles into pieces and add to the broth. Reduce the heat to
low. Cook for 3 minutes or until the noodles are tender. Stir the soup,
tomatoes and spinach in the skillet. Cook for 5 minutes or until the
mixture is hot and bubbling. Remove the skillet from the heat. Spoon
the ricotta cheese on top and sprinkle with the mozzarella cheese.
Tip: You can try using 4 ounces mozzarella cut into very thin slices
instead of the shredded mozzarella.
Source: Campbell's Kitchen
SUMMER BROCCOLI
TOMATO SALAD
~Shared by Marilyn,
Canton, OH
1 bunch fresh broccoli (1 pound)
Boiling salted water
1/4 pound fresh mushrooms
3/4 cup drained, pitted olives
1 cup cherry tomatoes
Dressing:
1/3 cup olive oil or salad oil
1 Tbsp. white wine vinegar
1 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley
1 green onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Trim flowerets from broccoli, you should have about 1 quart.
Reserve stems for another use. Drop broccoli flowerets into boiling
salted water for 1 minute or just until they turn bright green; drain.
Trim mushroom stems to 1/2 inch. Combine broccoli, mushrooms, olives
and cherry tomatoes in bowl.
Measure oil, vinegar, lemon juice, parsley, onion, garlic, salt and
pepper into small bowl. Whisk until blended.
Pour dressing over vegetable mixture. Turn gently to coat vegetables.
Cover and refrigerate 3 hours or more until ready to serve.
Good served with: any roasted or barbecued meat or poultry; or serve
with cheese souffle for a luncheon.
Yield: 4 servings
PARMESAN-CRUSTED
TILAPIA
~Shared by Linda
H., Rosharon, TX
It takes only five ingredients to make this tender fish dish!
¾ cup freshly grated Parmesan cheese
2 teaspoons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Preheat the oven to 400°. In a shallow dish, combine the cheese with
the paprika and parsley and season with salt and pepper. Drizzle the
fish with olive oil and dredge in the cheese mixture. Place on a
foil-lined baking sheet and bake until the fish is opaque in the
thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.
CHOCOLATE MINT
BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Brownies:
2 squares chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1 cup nuts
Frosting:
1 1/2 cups confectioners sugar
3 tablespoons butter
1 1/2 tablespoons cream
1 teaspoon peppermint extract
2 drops green food coloring
Chocolate covering:
1 square semi-sweet chocolate
1 square unsweetened chocolate
1 1/2 tablespoons butter
Cream 1/2 cup butter with 1 cup sugar. Add eggs and (melted, cooled)
chocolate. Add flour and nuts. Mix well. Bake in a greased and floured
9 x 9-inch pan for 20 minutes. Mix frosting ingredients. Allow brownies
to cool, frost and place in refrigerator. In double boiler, melt the
ingredients for chocolate covering, cool slightly and spread over
frosting. When set, cut into squares.
TUNA PICCATA PASTA
SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 ounces angel hair pasta
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon mustard
1 tablespoon mayonnaise
salt and pepper to taste
6 tablespoons olive oil
1 (9 ounce) can solid white tuna packed in water, drained
2 teaspoons capers, drained
Bring a pot of lightly salted water to boil. Add pasta, and cook until
al dente, about 8 to 10 minutes. Drain, and set aside.
In a large bowl, whisk together lemon juice, mustard, and mayonnaise.
Season with salt and pepper to taste. Slowly whisk in olive oil. Add
tuna, separating into thick chunks. Add capers, and stir to combine.
Pour pasta into tuna mixture, and stir gently to combine. Cover, and
refrigerate.
SUNRISE SLUSHIES
~Shared by Doe,
Oliver, B.C., Canada
Makes 8 servings
2 c orange juice
1 c reduced calorie reduced sugar cranberry juice
1 med tart apple, chopped
1/2 c cubed, peeled mango
2 kiwi, peeled, sliced & quartered
2 c halved strawberries
8-10 ice cubes
In blender place half of each ingred; cover & process until smooth.
Pour into chilled glasses. Repeat with remaining ingred. Serve
immediately.
Nutritition Facts- 1 c equals 73 calories, trace fat, trace sat fat, 0
chol, 2 mg sodium, 18g carbs, 2g fiber, 1g protein, diabetic exchange 1
fruit.
A CLASSIC POTATO
SALAD
~Shared by Johnny,
LA
Serves: 6
Ingredients
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons yellow mustard
1 teaspoon celery seed
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups potatoes (5 to 6 medium), cooked, cubed, peeled
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped
Instructions
1. Combine mayonnaise, mustard, celery seed, vinegar, salt, sugar and
pepper.
2. Stir in remaining ingredients. Cover; chill at least 2 hrs. Makes 5
cups.
Notes
When cooking potatoes, cook until slightly harder than normal for
mashing so they do not disintegrate in the salad. Also, feel free to
add in extras like green onion, peas, cheese chunks, chicken, etc. This
makes for a heartier salad.
SHRIMP ENCHILADAS
~Shared by Treva, NC
Prep: 30 minutes
Bake: 30 minutes
Serves: 10
This recipe adds just a little spice to your shrimp...and the results
are delicious.
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the onions
and cook until tender, stirring occasionally. Add the shrimp and cook
until they're cooked through. Stir in the chiles, half the pimientos,
the soups, cream cheese and white pepper and cook until the cream
cheese is melted, stirring occasionally. Remove the saucepan from
the heat. Divide half the shrimp mixture among the tortillas. Roll up
the tortillas and place, seam-side down, into a lightly greased 3-quart
shallow baking dish. Spoon the remaining shrimp mixture over the
filled enchiladas. Sprinkle with the remaining pimientos and the
cheese. Bake at 325°F. for 30 minutes or until the enchiladas are hot
and bubbling.
Nutritional Values per Serving Using Cream of Mushroom Soup: : Calories
436, Total Fat 24g, Saturated Fat 12g, Cholesterol 143mg, Sodium
1188mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 22g, Vitamin
A 21%DV, Vitamin C 28%DV, Calcium 28%DV, Iron 22%DV
Nutritional Values per Serving Using 98% FF Cream of Mushroom Soup: :
Calories 427, Total Fat 23g, Saturated Fat 12g, Cholesterol 143mg,
Sodium 1134mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 22g,
Vitamin A 20%DV, Vitamin C 28%DV, Calcium 29%DV, Iron 21%DV
Source: Campbell's Kitchen
BACON AND POTATO
BREAKFAST PIZZA
~Shared by Marilyn,
Canton, OH
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (9-oz.) box Green Giant Frozen Roasted Potatoes with Garlic &
Herbs
4 eggs
1 small onion, chopped (Can also add a little green pepper,
if desired)
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
6 oz. (1 1/2 cups) shredded Cheddar cheese, divided
Salt and pepper, if desired
2 Tbsp. chopped fresh parsley
Heat oven to 350 deg F. Spray 13x9-inch pan with cooking spray.
Unroll dough into sprayed pan; press in bottom and 1/2 inch up sides to
form crust. Press perforations to seal. Bake at 350°F. for 5
minutes.
Meanwhile, cut small slit in center of roasted potatoes pouch.
Microwave on High for 2 to 3 minutes or until thawed.
Remove potatoes from pouch. Cut larger pieces in half.
Saute onion in skillet, until opaque; set aside.
In medium bowl, beat eggs. Stir in milk, bacon, 1 cup cheese, thawed
potatoes, onion, salt and pepper.
Remove partially baked crust from oven.
Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup
cheese and parsley over top. Return to oven; bake an additional 20 to
25 minutes or until set and edges are golden brown. Cut into
squares. Serve immediately.
Note: Use a small can of sliced mushrooms, chopped also for added
flavor.
LAYERED SUMMER
FRUITS WITH CREAMY LIME
DRESSING
~Shared by Linda
H., Rosharon, TX
Makes About 24 servings
Cater to a crowd with ease by serving this lovely and luscious salad.
Looks good in a trifle bowl.
Creamy Lime Dressing:
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped
Fruit:
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
(Could also use green or red grapes, Mandarin oranges, etc)
In medium bowl, beat cream cheese, limeade concentrate and powdered
sugar with electric mixer on medium-high speed about 3 minutes or until
smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half
the cream cheese mixture over the strawberries. Layer mangoes,
blueberries and honeydew over cream cheese mixture. Spread remaining
cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before
serving.
Makes About 24 servings (1/2 cup each)
Nutrition Information:
1 Serving (1 Serving)
Calories 130 (Calories from Fat 60), Total Fat 7g (Saturated Fat
4g,Trans Fat 0g), Cholesterol 20mg; Sodium 40mg; Total Carbohydrate 15g
(Dietary Fiber 1g, Sugars 12g), Protein 1g;
Source: http://BettyCrocker.com
MOCK PATE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Tastes almost like the real thing.
16 ounces Liverwurst sausage
8 ounces cream cheese
2 Tbs minced onions
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1. Mix braunschweiger, cream cheese,worchestershire sauce, and garlic
together in mixer or food processor until blended evenly.
2. Fold in minced onions.
3. Form mixture into a ball, roll in nuts if desired . Chill at least
24 hours before serving. Optional garnish with parsley.
4. Refrigerate for 2 plus hours.
5. Preferably over night.
WHITE CHOCOLATE LATTE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 1/2 cups milk
1 tablespoon heavy cream
1/8 teaspoon vanilla extract
1 tablespoon white sugar
1/2 cup brewed espresso
1/4 cup white chocolate chips, chopped
Combine the milk and cream in a saucepan, and whisk over high heat
until hot and frothy. Remove from heat and stir in the vanilla and
sugar. Whisk together hot espresso and white chocolate chips in a mug
until smooth. If you are making two, pour half into another mug. Top
with the frothy hot milk and stir to blend in the flavoring.
BILL'S SMOKED BEANS
~Shared by Johnny,
LA
I usually do these beans when I am cooking a brisket or pork butt. I
use canned beans because I feel that my time is better used to get the
meat cooked to perfection. These are great with your favorite BBQ meat.
They can be done on the stove or in the oven but I prefer to get them
on the pit to absorb some of that smoke flavor. And the pineapple added
to these makes them wonderful.
What you need:
1 - 15 oz can of pork and beans
1 - 15 oz can of ranch style beans
½ pound of cooked bacon (you can use cooked sausage, leftover brisket,
pork butt, whatever to change the flavor)
½ cup of crushed pineapple
¼ cup of Texas BBQ Rub (any of the rubs works great)
1 or 2 jalapenos deseeded and chopped (optional)
½ of a medium onion chopped
½ of a bell pepper chopped
1 tablespoon of fresh diced garlic
½ cup of your favorite BBQ sauce
1/8 cup of worchestershire sauce
½ cup of brown sugar
Mix all ingredients in a pan and cook. If you place this on the smoker
you can use a ½ size aluminum pan and leave it uncovered on the pit for
about 2 hours. For cooking on the stove top cook in a pan for about 2
hours on low temperature. In the oven cook at 225 for about 2 hours.
SPANISH TORTILLA
~Shared by Treva, NC
Don't confuse this with the flour or corn tortillas you use to make
wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous
menus throughout Spain. Traditionally these are cooked in heaps of
olive oil. This version uses less oil, so it's lower in calories, and
if you use precooked diced potatoes, it's faster too.
6 servings
Active Time: 40 minutes
Total Time: 40 minutes
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes, (see Tip)
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego, or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat.
Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add
potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the
potato mixture into the eggs along with cheese, spinach, salt and
pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon
oil and heat over medium heat. Pour in the egg mixture, cover and cook
until the edges are set and the bottom is browned, 4 to 5 minutes (it
will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to
loosen them. Invert a large plate over the pan and turn out the
tortilla onto it. Slide the tortilla back into the pan and continue
cooking until completely set in the middle, 3 to 6 minutes. Serve warm
or cold.
Nutrition Per serving: 178 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 217 mg
Cholesterol; 10 g Carbohydrates; 12 g Protein; 2 g Fiber; 433 mg
Sodium; 210 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat
Tips & Notes
Make Ahead Tip: Store airtight in the refrigerator for up to 1 day.
Tip: Look for precooked diced potatoes in the refrigerated section of
most supermarket produce departments.
PINA COLADA FRUIT
SALAD
~Shared by Marilyn,
Canton, OH
Give friends a taste of the tropics on warm summer days with this
refreshing fruit blend. For a little extra punch, you might add a
splash of coconut rum.
1 1/2 cups green grapes
1 1/2 cups seedless red grapes
1 1/2 cups fresh blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh raspberries
1 can (8 oz) pineapple chunks, drained (prefer tidbits)
1 can (10 oz) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
In a serving bowl, combine the first six ingredients.
In a small bowl, whisk the pina colada mix, sugar, juice and extracts
until sugar is dissolved. Pour over fruit; toss to coat. Chill until
serving.
Yield: 9 servings.
MEDITERRANEAN
BURGERS WITH HUMMUS
~Shared by Linda
H., Rosharon, TX
Great dish for a summer BBQ or simply for an everyday satisfying meal
any time of year.
Yield: 8 small burgers, 6 large burgers
1½ pounds lamb
1 medium onion (diced)
1 egg (lightly beaten)
¼ cup minced parsley
¼ cup minced mint
1 tbsp. paprika
¼ tsp. cinnamon
½ tsp. cayenne pepper
1 tsp. salt
1 tbsp. ground cumin
Juice of 1 lemon
3 tbsp. olive oil or olive oil pan spray
4 romaine lettuce leaves
1 large tomato (thinly sliced into rounds)
8 whole wheat hamburger buns, (split and lightly toasted) or whole
wheat Pita or Naan
½ cup Hummus
In a medium sized bowl, combine ground beef or lamb, spices, lemon
juice and egg. With wet hands shape into 8, 3½ inch diameter, patties.
In a large grill pan, warm 3 tbsp. olive oil over medium heat. Grill
burgers until nicely browned on each side, about 3-4 minutes. (Or
use Foreman grill and spray with olive oil pan spray.)
Place the bottom of the buns on plates. Spread a layer of hummus on the
bun. Top with burger, sliced pickles, lettuce and sliced tomato. Spread
more hummus on top of the bun.
Then press on the bun tops and enjoy.
MEATBALL MEATLOAF
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
I love the flavor of my Nana’s meatballs - her recipe came to me by way
of my own mom. I figure those flavors go just as well into a meatloaf
as they do into a meatball.
Prep time: 20 minutes
Cook time: about 30 minutes
Serves: 6
1/4 cup seasoned bread crumbs
1/4 cup skim milk
1 1/2 pounds Laura’s Lean Beef 92% Lean Ground Beef
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried basil
2 eggs
1/4 cup fresh parsley, chopped
1/4 cup sun-dried tomatoes in oil, drained
6 tablespoons Parmesan cheese
1. Heat oven to 375 degrees. In a small bowl, soak bread crumbs with
milk until softened
2. In a large mixing bowl, mix bread crumbs with ground beef, onion,
garlic, oregano, basil, eggs, parsley, tomatoes and Parmesan cheese.
Mix thoroughly.
3. Shape mixture into 6 small loaves. Place on a rimmed baking sheet
and cooked until nicely browned, about 30 to 35 minutes. Remove from
oven and serve immediately.
Serving Note: Tomato sauce makes a nice addition to the meatloaf. It’s
not necessary, but it is certainly tasty. Feel free to substitute
low-sodium Parmesan for the regular Parmesan used here.
Nutrition Information per serving:
Calories: 247; Calories from fat 116; Percentage of Calories from Fat:
46%; Total Fat 13g; Cholesterol 135mg; Sodium 277mg; Carbohydrates 7g;
Fiber 1g; Protein 27g; Vitamin A 10%; Vitamin C 16%; Calcium 12%; Iron
27%.
Source: Laura's Lean Beef
http://www.laurasleanbeef.com/blog/meatball-meatloaf
CHICKEN OR PORK ADOBO
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 pounds Chicken thighs or pork butt
1/2 cup Vinegar
1/4 cup Soy sauce
3 Garlic cloves; crushed
1/4 teaspoon Salt
1/4 teaspoon Peppercorns; crushed
1 Bay leaf
If using pork, cut pork into 1 1/2-inch pieces. In a large sauce pot,
combine all ingredients. Cover and let stand for 1 to 3 hours. Bring to
a boil; lower heat and simmer for 30 minutes (45 minutes for pork).
Uncover and simmer 15 more minutes or until liquid evaporates and
chicken or pork is lightly browned. Makes 6 servings.
Click
if you have a submission for the Reader Recipe section of A
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BEEF BRACIOLE
~Shared by Treva, NC
SERVINGS: 12 (1 roll and 1/4 cup sauce) servings
CARB GRAMS PER SERVING: 4
Nonstick cooking spray
2 pounds boneless beef eye round roast
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 hard-cooked eggs,* peeled and chopped
1/4 cup grated Romano cheese
3 cloves garlic, minced
2 tablespoons snipped fresh parsley
1 tablespoon snipped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water
3 cups Basil Tomato Sauce or 3 8-ounce cans no-salt-added tomato
sauce plus 2 teaspoons dried Italian seasoning, crushed, and 1/4
teaspoon salt
1. Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with
nonstick cooking spray; set aside. Trim fat from beef. Cut roast
crosswise into 12 slices, each about 1/2 inch thick. Place one slice of
the beef between two pieces of plastic wrap; gently pound with the flat
side of a meat mallet to about 1/8-inch thickness. Repeat with the
remaining beef slices; set aside. Season meat with 1/4 teaspoon salt
and 1/4 teaspoon pepper.
2. In a medium bowl, combine chopped eggs, Romano cheese, garlic,
parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon a
scant 1/4 cup of the egg mixture onto each beef slice. Roll up. Secure
each with a wooden toothpick.
3. Pour the water into prepared baking dish. Arrange beef roll-ups in
dish. Cover dish with foil. Bake about 1 1/4 hours or until beef
roll-ups are tender.
4. Meanwhile, in a medium saucepan, heat Tomato-Herb Sauce over medium
heat until hot. (Or in a medium saucepan, combine canned tomato sauce,
Italian seasoning, and 1/4 teaspoon salt; heat through over medium
heat.)
5. To serve, spoon some of the warmed sauce onto 12 dinner plates.
Using a slotted spoon, remove beef roll-ups from baking dish; place
roll-ups on sauce on plates. Drizzle roll-ups with a little of the
cooking liquid in baking dish. Top with additional warmed sauce. Makes
12 (1 roll and 1/4 cup sauce) servings.
Basil Tomato Sauce: In a 5- to 7-quart Dutch oven, heat 1 tablespoon
olive oil over medium heat. Add 1 cup chopped onion and 1 cup finely
chopped carrot; cook about 10 minutes or until very tender, stirring
occasionally. Add 4 cloves minced garlic and 2 tablespoons snipped
fresh oregano (or 2 teaspoons dried crushed oregano); cook 2 minutes
more, stirring frequently. Add 1 cup dry red wine; bring to boiling,
stirring up any browned bits on bottom of the pan. Boil gently,
uncovered, about 10 minutes or until most of the wine evaporates. Add 7
14-1/2-ounce cans diced tomatoes (undrained), 1 teaspoon salt, and 1/2
teaspoon ground black pepper. Bring to boiling; reduce heat. Cover;
simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in
1/3 cup snipped fresh basil just before serving. Makes 12 cups.
*Test Kitchen Tip: To hard-cook eggs, place 6 eggs in a single layer in
a large saucepan (do not stack eggs). Add enough cold water to cover
the eggs by 1 inch. Bring to a rapid boil over high heat (water will
have large rapidly breaking bubbles). Remove from heat; cover and let
stand for 15 minutes. Drain. Run cold water over the eggs or place them
in ice water until cool enough to handle; drain. To peel eggs, gently
tap each egg on the counter top. Roll the egg between the palms of your
hands. Peel off eggshell, starting at the large end.
Nutrition Facts Per Serving: Servings: 12 (1 roll and 1/4 cup sauce)
servings Calories 162 Total Fat (g) 6 Saturated Fat (g) 2 Cholesterol
(mg) 148 Sodium (mg) 359 Carbohydrate (g) 4 Fiber (g) 1 Protein (g) 21
Diabetic Exchanges Vegetables (d.e.) .5 Lean Meat (d.e.) 3
SAUERKRAUT DINNER
~Shared by Maggie,
TX
INGREDIENTS
2 medium russet potatoes, scrubbed and sliced 1/4-inch thick
2 medium onions, sliced and separated into rings
2 medium carrots, peeled and sliced 1/2-inch thick
2 medium ribs celery, sliced 1/4-inch thick
2 large garlic cloves, minced
1 14 1/2-ounce (435 g) can no-salt-added canned tomatoes with juice
1 32-ounce (960 g) jar sauerkraut, drained
1/2 cup (120 ml) unsweetened apple juice
1/2 teaspoon (2.5 ml) caraway seeds
1/2 teaspoon (2.5 ml) freshly ground pepper
1 1/2 pounds (720 g) fully-cooked smoked turkey kielbasa, cut into 6
pieces
DIRECTIONS
Put potatoes, onions, carrots, celery, and garlic in a 5-quart
(5-liter) or larger crockery slow cooker. Drain juice and reserve juice
from tomatoes. Coarsely chop tomatoes and add to slow cooker. Top with
sauerkraut. In a glass measuring cup, combine apple juice, reserved
tomato juice, caraway seeds, and pepper. Pour over sauerkraut. Do not
stir. Top with pieces of turkey kielbasa. Cover and cook on low for 7
to 9 hours or on high for 3 1/2 to 4 1/2 hours. To serve, pile
sauerkraut and vegetables onto a large platter. Top with pieces of
kielbasa. Serve hot.
Makes 6 servings.
Per serving: 282 calories (20% calories from fat), 22 g protein, 10 g
total fat (2.9 g saturated fat), 29 g carbohydrates, 7 g dietary fiber,
74 mg cholesterol, 1887 mg sodium
Diabetic exchanges: 3 lean protein, 2 carbohydrate (1 bread/starch, 3
vegetable)
Click
if you have a submission for the Heart Healthy Recipe section of
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BASQUE-STYLE CHICKEN
~Shared by Mary S.,
Nashville, TN
Makes: 4 Servings Serving Size: 1/2 chicken breast with about 2 tbsp
sauce
INGREDIENTS
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- 4 skinless chicken breast halves (1-1/4 - 1-1/2 pounds)
- 2 teaspoons olive oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 bay leaf
- 1 tablespoon chopped roasted red bell pepper or chopped,
drained pimiento
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Combine the flour, thyme, paprika, pepper, and salt in a large bowl or
plastic bag. Dredge the chicken in the flour mixture.
Heat the oil in a large non-stick skillet. Brown the chicken over
medium heat, about 4 minutes per side. Remove and reserve.
Saute the onion and garlic in the same skillet until tender, about 5
minutes. Add the wine and bay leaf; bring to a boil, stirring
constantly.
Return the chicken to the skillet; add the roasted pepper. Cover and
simmer over low heat until the chicken is cooked through, about 20
minutes. Discard the bay leaf. Serve the hot chicken in the sauce;
sprinkle with parsley.
Nutritional Information Per Serving: Calories: 208, Fat: 5 g,
Cholesterol: 69 mg, Sodium: 363 mg, Carbohydrate: 9 g, Dietary Fiber: 1
g, Sugars: 4 g, Protein: 26 g Diabetic Exchanges: 1/2 Starch, 4 Very
Lean Meat, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
ROASTED FLORETS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 cups bite-size cauliflower or broccoli florets (about 1
head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Lemon wedges (optional)
DIRECTIONS
Preheat the oven to 450 degrees F. Place florets in a large bowl with
oil, salt and pepper and toss to coat. Spread out on a baking sheet.
Roast the vegetables, stirring once, until tender-crisp and browned in
spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if
desired.
Nutritional Information Per Serving (1 cup): Calories: 113, Fat: 7 g,
Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 4 g, Fiber: 5 g,
Sodium: 351 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
GREEK CHICK-PEA SALAD
~Shared by Mary S.,
Nashville, TN
Makes: 3 Cups (6 Servings)
INGREDIENTS
- One 15-ounce can chick-peas (garbanzo beans), rinsed and
drained
- 1 small tomato, seeded and chopped
- 1/2 cup diced peeled cucumber
- 2 green onions with green tops, sliced
- 1/4 cup coarsely chopped Italian parsley
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 cup (1 ounce) crumbled feta cheese
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
Combine the chick-peas, tomato, cucumber, onions, and parsley in a
medium bowl.
In a small bowl, whisk together the vinegar and oil; pour over the bean
mixture and toss well to mix. Just before serving, sprinkle the salad
with cheese and pepper.
Nutritional Information Per Serving: (1/2 cup) Calories: 132, Fat: 7 g,
Cholesterol: 4 mg, Sodium: 120 mg, Carbohydrate: 14 g, Dietary Fiber: 3
g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GORP
~Shared by Treva, NC
Preparation Time: 5 minutes
Level: Easy
Cook Time: 5 minutes
Serves: 2
Try customizing this basic recipe with your favorite dried fruits and
nuts.
1/2 ounce whole shelled (unpeeled) almonds
1/4 ounce unsalted dry-roasted peanuts
1/4 ounce dried cranberries
1 tablespoon chopped pitted dates
1 & 1/2 teaspoon chocolate chips
Combine almonds, peanuts, cranberries, dates and chocolate chips in a
small bowl.
Nutritional Information Per serving: Calories 102; Carbohydrates
11 g; Dietary Fiber 2 g; Fat 6 g; Saturated Fat 1 g;
Protein 3 g; Potassium 69 mg; Sodium 29 mg; Cholesterol 0 mg
Nutritional Bonus Per serving: Potassium, magnesium, fiber, vitamins E
and C.
HALEY'S CHICKEN
~Shared by Maggie,
TX
2 chicken breasts
Soy sauce
Dash of curry, paprika, pepper
2 slices onion
2 slices green pepper
2 thick slices tomato (optional)
1 small can sliced mushrooms, drained
1/4 cup water
Remove skin from chicken breasts. Coat breasts well in soy sauce and
place into small baking pan or in heavy-duty foil. Sprinkle with
pepper, paprika and curry. Place slices of onion, pepper and tomato on
breasts, and spread mushrooms on top. Pour more soy sauce over this and
add water. Cover tightly and bake at 350 degrees until chicken is
tender, 45 minutes to 1 hour. Serves 2.
Source: Marsha Barbour, Mississippi's First Lady, "Picayune Centennial
Cookbook"
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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TATER TOT CASSEROLE
Trey has been bugging me to make this. He ate some at the deli of the
pop & mom grocery store where he works. He hates mushrooms. Hmm...
all he could do was rave about how much he liked it and wanted me to
get the recipe. I think Trey has been bamboozled again, lol.
Ingredients:
1 (16 oz.) pkg. Ore-Ida tater tots
2 cans cream of mushroom soup
2 lb. ground beef
Spices to season ground beef (optional)
Directions:
1. Brown and season ground beef to taste. Drain fat.
2. Layer ground beef into the bottom of a casserole dish. Top with
cream of mushroom soup. Top with tater tots.
3. Bake at 350 degrees for 30 minutes until heated through and tots are
golden brown.
BEEF-CHILI RELLENO
WON TON APPETIZERS
2 lb. ground beef
2 c. shredded Cheddar cheese
1/2 tsp. cumin
1 (4 oz.) can chopped green chiles
2 onions, chopped
1/2 tsp. leaf oregano
Dash of garlic salt
1 pkg. won ton wrappers
Brown and drain beef. Combine beef, onions, cheese, oregano, cumin,
garlic salt and chiles. Place a spoonful of the meat mixture on each
won ton wrapper and follow package directions for folding and sealing.
Deep fry 1 1/2 minutes or until golden; drain on paper towels. Serve
warm.
Makes 6 dozen appetizers.
SALMON NICOISE PASTA
SALAD
Makes 4 servings
Ingredients
1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained
Preparation
Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2
teaspoons oil in a large nonstick skillet over medium-high heat. Add
salmon; cook 4 minutes on each side. Transfer to a plate, cool
completely, and break into chunks.
Meanwhile, cook pasta according to package directions, adding beans
during last 4 minutes of cooking time. Drain and rinse in cold water.
Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and
remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake
vigorously. Combine pasta mixture, salmon, and remaining ingredients.
Toss with dressing.
Source: Coastal Living July 2008
MUSHROOM AND HERB
STRATA
Serves 4
Hands-on Time: 20m
Total Time: 1hr 20m
Ingredients:
4 tablespoons olive oil, plus more for the baking dish
1 medium onion, chopped
1 8- to 10-ounce package button mushrooms, trimmed and quartered
1/2 cup chopped fresh flat-leaf parsley
6 large eggs
2 cups whole milk kosher salt and black pepper
1/2 pound country bread, cut into 1-inch pieces (about 6 cups)
1/2 pound fontina or Cheddar, grated
4 cups mixed greens (about 3 ounces)
2 teaspoons white wine vinegar
Directions:
1. Heat oven to 350° F. Oil an 8-inch square baking dish. Heat 3
tablespoons of the oil in a large skillet over medium-high heat. Add
the onion and cook, stirring, until tender, 3 to 4 minutes. Add the
mushrooms and cook, tossing occasionally, until tender and any liquid
has cooked off, 4 to 6 minutes more. Remove from heat and mix in the
parsley.
2. Meanwhile, in a bowl, whisk together the eggs, milk, ¾ teaspoon
salt, and ¼ teaspoon pepper. Add the bread, cheese, and mushroom
mixture and toss; transfer to the prepared dish. Bake until golden
brown and set, 50 to 60 minutes.
3. In a bowl, toss the greens with the vinegar, the remaining oil, and
¼ teaspoon each salt and pepper. Serve with the strata.
Tip:
This strata is also tasty served at room temperature on a brunch
buffet.
Nutritional Information:
Calories 734; Fat 45g; Sat Fat 18g; Cholesterol 395mg; Sodium 1,416mg;
Protein 36g; Carbohydrate 45g; Sugar 16g; Fiber 5g; Iron 5mg; Calcium
570mg
PARMESAN BREAD
The topping on this delicious bread gives a subtle, savory taste to the
whole loaf.
Skill: Beginning
Prep Time: 5
Bake Time: 20-25
Servings: 6
Ingredients:
1 loaf Rhodes Bread Dough
1/4 cup shredded Parmesan cheese
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1/4 teaspoon garlic salt
1 tablespoon butter or margarine, melted
Directions:
Place dough in a 8x4x2-inch sprayed loaf pan. Thaw according to package
directions. In a small bowl mix cheese, parsley, oregano and salt.
Brush loaf with butter and sprinkle with cheese mixture. Cover with
sprayed plastic wrap and let rise until 1-inch above pan. Remove wrap
and bake at 350°F 20-25 minutes or until golden brown.
Source: Rhodes Bread
http://www.rhodesbread.com/recipes
(LIGHT) KING RANCH
CHICKEN CASSEROLE
This is a Texas classic, lightened up.
Ingredients
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Preparation
Sauté onion and bell pepper in a large skillet coated with cooking
spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in
bottom of a 13- x 9-inch baking dish coated with cooking spray. Top
with one-third chicken mixture and one-third cheese. Repeat layers
twice.
Bake at 350° for 30 to 35 minutes or until bubbly.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator
overnight, and bake as directed.
Nutritional Information
Amount per serving Calories: 282 Calories from fat: 32% Fat: 9.9g
Saturated fat: 5g Monounsaturated fat: 0.5g Polyunsaturated fat: 0.7g
Protein: 21g Carbohydrate: 26.4g Fiber: 3.1g Cholesterol: 54.4mg Iron:
0.7mg Sodium: 947mg Calcium: 248mg
Source: Southern Living March 2004
EASY BLUEBERRY TARTS
4 servings
Prep: 25 minutes
Bake: 8 minutes
Ingredients
Nonstick cooking spray
2 tablespoons sugar
1 teaspoon cornstarch
1/8 teaspoon cayenne pepper
1/4 cup water
1 cup fresh blueberries
1 cup fresh raspberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon
4 sheets frozen phyllo dough (9 x14-inch rectangles), thawed
Directions
1. Preheat oven to 375 degrees F. Lightly coat four 4x2x1/2-inch
rectangular tart pans that have removable bottoms with cooking spray;
set aside. In a small saucepan stir together 2 tablespoons sugar, the
cornstarch, and cayenne pepper. Stir in water and half of the
blueberries. Cook and stir over medium heat until mixture is thickened
and bubbly. Fold in remaining blueberries and the raspberries; set
aside.
2. In small bowl stir together 1 tablespoon sugar and the cinnamon.
Place one sheet of phyllo on cutting board. Lightly coat with cooking
spray; sprinkle with about 1 teaspoon sugar mixture. Repeat layering
with remaining phyllo and sugar mixture, ending with cooking spray.
With a sharp knife, cut phyllo stack in half lengthwise and crosswise,
forming four rectangles. Ease rectangles into prepared tart pans.
3. Bake for 8 minutes or until phyllo is golden brown. Cool slightly;
remove shells from pans. Spoon filling into shells just before serving.
Serve warm or cool. Makes 4 servings.
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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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