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A
to Z
Recipes
June 29,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I feel
like I could write a book about what's been going on in my life lately.
However, I am reminded of an old saying: "If we all threw our problems in a pile
and saw everyone else's, we'd grab ours back". I believe God
never gives us more than we can handle. So... I'm good!
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" and it ends tomorrow. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter. A new
theme topic will be announced in Sunday's issue.
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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~Shared by Donna R., Elkhorn, WI
I found a smile today. Every time I tried to give it away, someone
would give it back to me!!
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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An Evening Prayer
~Shared by Rusty,
Leesburg, FL
If I have wounded some poor soul today
If I have caused one foot to go astray
If I have walked in my own willful way
Dear Lord, forgive
If I have uttered idle words in vain
If I have turned aside from want or pain
Lest I offend some other through the strain
Dear Lord, forgive
Forgive these sins I have confessed to Thee
Forgive the secret sins I do not see
Guide me, love me and my keeper be
Dear Lord, forgive...
~Jim Reeves
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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Grill the Best Burger
Make sure the grill
is the
appropriate temperature. Medium-low to medium
heat is best. Too hot, and burgers burn on the outside before getting
done on the inside. Keep the lid closed while cooking; it shortens
cooking time and keeps burgers moist.
Use beef that is no
leaner than 85%.
A little fat keeps burgers moist
and flavorful. For ground chicken and turkey, add a little olive oil or
broth to the mixture.
Always clean and
oil the grill grate.
This prevents burgers from
sticking, extends the life of your grate, and helps put those beautiful
grill marks on your patties.
Cook burgers
properly. Cook
ground beef to an internal temperature of
160 degrees F (170 degrees F for poultry). For an accurate reading,
insert the thermometer into the patty horizontally.
Get the Best Flavor
Meat with a higher
fat content will
be juicier but will also shrink
more when it cooks. If you shop at a grocery store or a butcher
that
grinds their own beef, choose coarsely ground beef for juicier burgers
with a more pleasing texture.
Save the Salt
Here's one common
ingredient to leave
out. Wait on the salt! Don't
combine it into the mixture, especially if you're not going to grill
the patties right away. Salt will extract moisture from the meat,
leaving you with bone-dry burgers. Instead, sprinkle each burger with
salt right before you put it on the grill.
Don't Mix Too Much
Use a light touch
when combining
seasonings with the ground beef. If
you mix it too much, your burgers will be dense and heavy.
Form a Good Patty
Don't form patties
too thick or too
thin. A 3/4-inch thick patty is
ideal. To keep patties from swelling in the middle, make small
indentations in the center.
Turn Once
And it's hard to
resist, but try not
to flatten your burgers with the
spatula. It squeezes out flavorful juices.
Source: http://AllRecipes.com
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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~Shared by Mary H.,
Montreal, Canada
Some turtles went on a picnic. It took them 10 days to get there, and
when they arrived they realized they'd forgotten the bottle opener, so
they told the littlest one to go back for it.
He said, "No! As soon as I go, you'll eat the sandwiches."
But they promised that they wouldn't, and he left.
They waited for him ten days, twenty days, and after thirty days they
were so hungry they had to eat a sandwich. And as soon as they took a
bite, the little turtle came out from behind a rock and said, "See?
That's why I'm not going!"
Fortune Teller
~Shared by Johnny,
LA
A man was wandering around a fairground and he happened to see a
fortune-tellers tent. Thinking it would be good for a laugh, he went
inside and sat down.
"Ah....." said the woman as she gazed into her crystal ball. "I see you
are the father of two children."
"That's what you think", said the man scornfully. I'm the father of
THREE children."
The woman grinned and said, "That's what YOU think!"
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:
CHEESY BACON POTATOES
~Shared by Pat m.,
Reno, NV
4 cups hot mashed potatoes
8 ounces KNUDSEN Sour Cream
6 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
1 cup shredded mild Cheddar cheese
2 green onions, sliced
Mix all ingredients until well blended. Serve while hot.
SWEET POTATO SALAD
~Shared by Luanne, FL
1/2 pound bacon
3 cups diced, cooked sweet potatoes
2 cups pineapple chunks
1/2 cups mayonnaise
1 tablespoon Dijon mustard
2 tablespoons lime juice
1/2 teaspoons freshly ground pepper
1/2 cup Macadamia nuts
Romaine leaves
Cut the bacon slices into 1/2-inch pieces and fry in a skillet until
well browned. Drain on paper towels.
Combine the bacon, sweet potatoes and pineapple in a large mixing bowl
and toss lightly.
In a small bowl combine the mayonnaise, mustard, lime juice and pepper.
Add dressing to the potato mixture and mix lightly but thoroughly.
Just before serving, stir in the macadamia nuts.
Serve the salad in a chilled salad bowl lined with romaine leaves.
HEAVENLY SCRAMBLED
EGGS
~Shared by Mary H.,
Montreal, Canada
1 green pepper
1/2 cup small button mushrooms
1 small can asparagus tips
6 extra large eggs, well beaten
dab (about 1 tablespoon) margarine or butter
1/2 teaspoon salt
freshly ground pepper, to taste
1 garlic bud, finely chopped
1 small onion, finely chopped
Slice green pepper and mushrooms (thin). Drain asparagus (discard
liquid).
Butter frying pan and heat until hot. Add sliced peppers, then
fry for 3 minutes. Add mushrooms and fry for 3 more
minutes. Add asparagus, salt and pepper; cook until asparagus is
warmed up. Transfer to plate,cover with foil and keep warm in
oven.
Add a little margarine or butter to cleaned pan and heat. Add
onions and garlic, browning a little. Add eggs, then scramble
until eggs are done but still a little moist, about 1 minute.
Put eggs in serving dish. Spread vegetables over eggs, leaving a
border of eggs around the edge. Serve immediately.
Delicious with basmati rice on the side.
SHAKE 'EM UP MIX FOR
SPICY SHRIMP
~Shared by Barb C.,
Chula Vista, CA
Like Shake 'n' Bake.
1 pound medium-size shrimp, peeled
1 cup bread crumbs
1 cup flour
4 teaspoons onion powder
2 teaspoons hot chili powder
1/2 teaspoon garlic powder
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne
4 tablespoons butter, melted
1 tablespoon spicy mustard
Heat oven to 375 degrees F.
Drop shrimp into a paper bag filled with crumbs, flour and spices.
Shake the bag to coat the shrimp, and arrange shrimp in a shallow
baking dish. Combine butter and mustard and dribble the mixture over
the shrimp. Bake for 20 minutes.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
ALMOND PUNCH
~Shared by Jim D.,
WA
1 small box Lemon Jell-O, dissolved in 2 cups boiling water
2 1/2 cups granulated sugar
5 cups cool water
1 large can pineapple juice
8 ounces lemon juice
1 ounce almond extract
2 liters ginger ale
Mix Jell-O and sugar, and stir to dissolve. Add cool water, pineapple
juice, lemon juice and almond extract. Freeze in gallon zip-type bags.
Thaw for 2 - 4 hours before serving.
Add 2 liters of ginger ale at serving time
Source: http://www.sassy4daze.com/Recipes/Italian.html
OATMEAL CREAM COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats
Cream Filling
Preheat oven to 375°. Beat butter and sugars at medium speed with an
electric mixer until creamy. Add egg and vanilla, beating well.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine flour and next 3 ingredients in a bowl, stirring well. Add
oats; stir well. Add to butter mixture; stir until well blended.
Drop by rounded tablespoons 2 inches apart onto baking sheets lined
with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3
minutes. Remove cookies from pan; cool on wire racks.
Spread 1 tablespoon Cream Filling over each bottom side of half of
cookies; top with remaining cookies, right side up. Makes 3 dozen
oatmeal cookies or 18 cream pies
Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract
Combine all ingredients in a medium bowl. Beat with an electric mixer
on low speed until combined, scraping bowl. Beat on high until light
and fluffy. Makes 1 1/2 cups.
PEANUT BUTTER
PRETZEL BITES
~Shared by Marilyn
M., Canton, OH
1 package (14 ounces) caramels
1/4 cup butter, cubed
2 Tbsp. water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating
Melt caramels with butter and water, stir until smooth. Spread one side
of each pretzel with 1 teaspoon peanut butter. Top with 1/4 teaspoon
caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate
until set. Melt candy coating; stir until smooth. Using a small fork,
dip each pretzel into coating until completely covered. Shake off
excess. Place on waxed paper. Let stand until set. Store in
an airtight container in a cool dry place.
Yield: 8 ½ dozen.
CREOLE CHICKEN
~Shared by Treva, NC
1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 & 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper
In crockpot, combine chicken, tomatoes, broth, sausage, ham, onion,
tomato paste, water, seasoning, and Tabasco. Cover and cook on LOW for
5 to 6 hours. Add rice and green pepper to crockpot and cook for 10
minutes longer, or until rice is tender and most of the liquid is
absorbed.
Serves 6
SPRING GREENS WITH
BEETS & GOAT
CHEESE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2/3 C. pecan halves
3 T. balsamic vinegar divided
1 T. water
1 T. sugar
1/4 C. olive oil
2 T. maple syrup
1 t. whole grain mustard
1/8 t. salt
1 (5 oz) pkg. spring mix salad greens
1 (14 oz) can sliced beets drained
1 C. crumbled goat cheese
In a large heavy skillet, cook the pecans, 1 T. vinegar and water over
medium heat until nuts are toasted, about 4 minutes. Sprinkle
with
sugar. Cook and stir 2-4 minutes or until sugar is melted.
Spread on foil to cool.
In a small bowl combine the oil, syrup, mustard, salt and remaining
vinegar. Refrigerate until serving.
In a large bowl combine the salad greens and dressing, toss to
coat. Divide among 8 salad plates. Top with beets, goat
cheese and glazed pecans.
CAJUN RUB FROM
DERRICK
~Shared by Johnny,
LA
1 cup paprika
1 cup chili powder
3/4 cup whole fennel seeds
1/2 cup ground cumin
1/2 cup garlic powder
1/4 cup salt
1 tablespoon cayenne pepper
3 tablespoons dried basil
4 tablespoons dried oregano
2 teaspoons cinnamon
2 tablespoons black pepper
2 tablespoons white pepper
Grind it all together in a spice grinder and sprinkle over practically
everything. I like this one on eggs as well as everything I grill.
SPANISH SPAGHETTI
WITH OLIVES
~Shared by Linda
H., Rosharon, TX
Update spaghetti night by adding a fresh new ingredient:
pimiento-stuffed olives. Two of my favorites in one dish!
Yield: 4 servings (serving size: about 1 3/4 cups)
8 ounces thin spaghetti
1 tablespoon olive oil
2 cups chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed saffron threads (optional)
8 ounces extra-lean ground beef
1 2/3 cups marinara sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup dry sherry
1 tablespoon capers
1/4 cup chopped fresh parsley, divided
1. Cook pasta according to package directions, omitting salt and fat;
drain.
2. Heat oil in a large skillet over medium-high heat. Add onion to pan;
sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in
oregano, celery salt, red pepper, black pepper, and saffron, if
desired. Crumble beef into pan; cook 5 minutes or until beef is
browned, stirring to crumble. Stir in marinara sauce, olives, sherry,
capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and
simmer 15 minutes.
3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly
heated. Sprinkle with remaining 1 tablespoon parsley.
Source: Cooking Light Magazine
DOUBLE CHOCOLATE
CHUNK COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 1/2 cups uncooked quick-cooking oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (11.5-ounce) package semisweet chocolate chunks
2 (1.55-ounce) milk chocolate candy bars, grated
1 cup chopped pecans, toasted
Beat butter and sugars at medium speed with an electric mixer until
creamy. Add eggs and vanilla, beating until blended.
Pulse oats in a food processor to a fine powder.
Combine oats, flour, and next 3 ingredients in a large bowl; gradually
add to butter mixture, beating well. Stir in chocolate chunks, grated
chocolate bars, and pecans. Drop dough by 1/4 cupfuls onto lightly
greased baking sheets.
Bake at 375° for 10 to 14 minutes or until desired degree of doneness.
Remove cookies to wire racks to cool completely. Makes about 2 1/2
dozen.
SUMMERTIME VEGETABLE
PIE
~Shared by Marilyn
M., Canton, OH
2 Tbsp. unsalted butter, melted
3/4 cup grated Parmesan cheese, divided
3 Tbsp. olive oil
1 onion, chopped
1 (10-inch) zucchini, split lengthwise, sliced thinly crosswise
1/4 pound asparagus, peeled, cut into 1-inch sticks
2 cloves garlic, chopped
1/2 pound spinach leaves, chopped
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh mint
Coarse salt and freshly ground pepper
4 eggs
1 1/3 cups ricotta cheese
1 cup mascarpone cheese
Preheat oven to 375. Brush melted butter into an 8-inch springform pan.
Sprinkle with 2 tablespoons Parmesan cheese.
Stir olive oil and onion together in a large skillet. Set over medium
heat and cook soft, 10 minutes. Add zucchini and cook till golden, 8
minutes. Add asparagus and cook till bright green, 3 minutes. Add
garlic and cook till fragrant, 1 minute. Add spinach and wilt, 1
minute. Pull pan off heat; stir in basil and mint. Season with salt and
pepper.
Whisk together eggs, ricotta, mascarpone and 1/2 cup Parmesan. Stir egg
mixture into vegetables. Scrape into prepared pan set on a baking
sheet. Sprinkle with remaining 2 tablespoons Parmesan.
Slide into a preheated oven and bake until puffed and jiggly, 30-40
minutes. Cool. Release sides of pan. Serve at room
temperature.
This is a double yum!
Yield: 8 servings
HEARTY RED BEANS
& RICE
~Shared by Treva, NC
Smoky sausage and ham infuse this simple rice and beans dish with
incomparable taste. Make it whenever you want a savory, satisfying dish
that has a touch of spicy kick.
Prep Time: 30 min.; Cook Time: 30 min.
2 tablespoons canola oil
1 large onion, chopped (about 1 cup)
1 small green or red pepper, chopped (about 1/2 cup)
1/4 cup chopped celery
3 cloves garlic, minced
8 ounces ham, cut into 1/2-inch cubes
1/4 of a 14-ounce package smoked sausage, cut into thin slices
1 bay leaf
1/2 teaspoon dried thyme leaves, crushed
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
2 cans (about 15 ounces each) red kidney beans, rinsed and drained
1/8 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups regular long-grain white rice, prepared according to package
directions (about 6 cups)
Chopped green onion
Hot pepper sauce
1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion,
green pepper, celery and garlic and cook for 5 minutes or until the
vegetables are tender, stirring occasionally. Stir in the ham, sausage,
bay leaf and thyme. Cook for 5 minutes, stirring often.
2. Stir the broth, beans, cayenne pepper and black pepper in the
saucepot and heat to a boil. Reduce the heat to low. Cook for 20
minutes or until the bean mixture is hot and bubbling. Remove and
discard the bay leaf.
3. Spoon the bean mixture over the rice. Serve with the green onion and
hot sauce.
Ingredient Note: While the bay leaf infuses wonderful flavor into this
dish, it is important to remove it before serving. Even after cooking,
bay leaves are too tough to eat.
Easy Substitution: You can substitute Swanson® Beef Broth or Beef Stock
for the Swanson® Chicken Broth or Stock in this recipe.
Makes: 8 servings (about 2 cups each).
TIP: Whenever a recipe is served with cooked rice, it's a good idea to
start the rice before tackling the dish itself so everything is ready
together. The rice can sit, covered off heat, for several minutes after
it's done.
Source: Campbell's Kitchen
CABBAGE JAMBALAYA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound ground beef
1 pound smoked sausage, cut into 1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 1/2 fluid ounces water
1 cup uncooked rice
garlic salt to taste
In a large stock pot over medium high heat, combine ground beef, smoked
sausage, onion, celery and garlic. Cook until beef is evenly brown.
Stir in cabbage, tomatoes, water and rice. Season with garlic salt.
Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40
minutes, or until rice is done.
BARBECUE
BACON-WRAPPED SHRIMP WITH
BASIL STUFFING
~Shared by Johnny,
LA
Serves 6 to 8.
30 basil leaves, coarsely chopped
2 tbls. freshly grated Parmesan cheese
1 tsp. fresh minced garlic
30 large shrimp (21-25 count per lb.) peeled with tail shells on
15 thin bacon slices, cut in half
Sauce:
1-1/4 cups barbecue sauce, bottled or homemade
1/4 cup applesauce
1/4 cup pure maple syrup
1 tbl. balsamic vinegar
1. Mix together basil, cheese and garlic. Cut deep down the back of
each shrimp, remove vein and fill the cut with 1/2 teaspoon of basil
stuffing. Wrap each shrimp with 1/2 slice of bacon and tuck loose end
or secure bacon with toothpick, leaving only shrimp tail exposed.
2. Build a fire (wood or a combination of charcoal and wood) for
indirect cooking by situating coals on only one side of the grill,
leaving the other side void. When grill reaches 400 degrees, put shrimp
on the grill away from the coals, with the tails pointing up. Close the
lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper
towel-lined platter.
3. Stir the sauce ingredients together in a small bowl. Holding the
shrimp by the tail, dip each into the sauce, and return it to the grill
away from the coals. Close the cooker lid and allow the sauce to
caramelize (about 3 minutes). Serve hot.
Suggested wood: Hickory, apple, oak, maple.
Source: Big Bob Gibson’s BBQ Book: Recipes and Secrets From a Legendary
Barbecue Joint
GINGERBREAD RICE
KRISPIES
~Shared by Linda
H., Rosharon, TX
1/3 cup butter
1-2 tablespoon molasses (can use sorghum syrup)
1-2 tablespoon pumpkin pie spice
1 (16 ounce) bag miniature marshmallows
8 cups crisp rice cereal
Royal Icing:
1 egg white
1 cup powdered sugar
Grease two 9- x 13-inch pans and set them aside.
Melt the butter in a 2-quart saucepan over low heat. Using a wooden
spoon, stir in the molasses (or sorghum syrup) and pumpkin pie spice.
Add the marshmallows and stir until sooth.
Remove the mixture from the heat and stir in the rice cereal until it's
evenly coated. Divide the mixture between the greased pans, pressing it
into place with your hands. Allow the mixture to cool completely, about
45 minutes.
Using outline cookie cutters without tiny features, cut out holiday
shapes from the rice cereal mixture, then set them on a baking sheet
lined with waxed paper or a silpat liner. Decorate the cookies with
royal icing and any candy such as M & Ms as desired.
To make the Royal Icing: Whip the egg white until nice and fluffy.
Add the powdered sugar and mix well.
ROYAL RHUBARB COFFEE
CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This recipe is a variation of one a close friend and I make for our
home baking business. I've used raspberries and blueberries in place of
the rhubarb with winning results.
15 Servings
Prep: 15 min.
Bake: 45 min. + cooling
Ingredients
1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in
egg and vanilla. Combine the flour, baking powder and salt; gradually
add to creamed mixture alternately with milk, beating well after each
addition.
Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within
1/2 in. of edges. Combine topping ingredients; sprinkle over top.
Bake at 350° for 45-55 minutes or until a toothpick inserted near the
center comes out clean. Cool on a wire rack.
Nutrition Facts: 1 serving equals 238 calories, 8 g fat (5 g saturated
fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3
g protein.
TOMATO FETA SALAD
~Shared by Marilyn
M., Canton, OH
4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 Tbsp. good olive oil
1 Tbsp. kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Cut the tomatoes in half and place them in a large bowl. Add onion,
vinegar, olive oil, salt, pepper, basil, and parsley; toss well. Dice
the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible.
Gently fold it into the salad and serve at room temperature. Yield -
serves 8 to 10
STREET-STYLE CHILE
ENCHILADAS
~Shared by Treva, NC
To experience authentic street-style food from West Central Mexico,
serve these rustic enchiladas, that feature corn tortillas bathed in
enchilada sauce and topped with crumbled cheese, shredded lettuce and
fried zucchini.
Prep: 10 minutes; Cook: 15 minutes
Serves: 4
1 jar (about 17.5 ounces) prepared enchilada sauce
1/4 cup vegetable oil
1 small zucchini cut in 2-inch strips (about 1 cup)
12 (6-inch) corn tortillas
Crumbled queso añejo or freshly grated Parmesan cheese
Thinly shredded lettuce
Pour 1 & 1/2 cups enchilada sauce into a shallow dish and set
it aside. Heat 1 tablespoon oil in a 12-inch skillet over medium heat.
Add the zucchini and cook until it's tender-crisp. Stir the remaining
enchilada sauce in the skillet. Dip the tortillas in the reserved
enchilada sauce to coat. Heat 1 tablespoon oil in another 12-inch
skillet. Add 3 tortillas, overlapping as little as possible. Cook for 1
minute, turning once. Fold the tortillas in half and place on 1 plate.
Repeat with the remaining oil and tortillas, placing them on 3 more
plates. Sprinkle the tortillas with the cheese. Top with the zucchini
mixture and lettuce.
Tip: Flavor Variation: Other delicious toppers include: chopped cooked
chorizo and shredded cooked chicken or beef.
Source: Campbell's Kitchen
VIETNAMESE BEEF PHO
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
In a large soup pot, combine broth, onion, ginger, lemon grass,
cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover.
Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with
chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft.
Drain. Place equal portions of noodles into 6 large soup bowls, and
place raw beef on top. Ladle hot broth over noodles and beef. Pass
platter with garnishes and sauces.
CORNY DOGS
~Shared by Johnny,
LA
If you have ever been to the State Fair of Texas, you have probably
experienced the legendary Fletcher's Corny Dog. In fact, you've
probably experienced quite a few. With this recipe, you can create your
own legend.
8 frankfurters
2/3 cup yellow cornmeal
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 teaspoons canola oil
3/4 cup milk
Shortening or peanut oil for deep frying
Wooden skewers
Yellow mustard for dipping
Boil the franks for a few minutes. Remove from water and drain.
Combine the dry ingredients. Combine the egg, oil and milk. Add to the
dry ingredients, mixing well.
Insert the skewers to within 1/2 inch of the top of each frank. Coat
each frank evenly with cornmeal mixture. Deep fry, a few at a time, in
hot shortening or oil for 3 to 5 minutes or until golden brown. Serve
with lots of yellow mustard.
VEGETABLE PASTITSIO
~Shared by Linda
H., Rosharon, TX
Here's a great-tasting, meatless version of the popular Greek dish.
Nonstick cooking spray
8 ounces dried penne pasta or elbow macaroni
1/2 cup refrigerated or frozen egg product, thawed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups fresh spinach leaves
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon chicken broth or water
4 teaspoons margarine or butter
1 8-ounce can tomato sauce
1 cup loose-pack frozen whole kernel corn
1 cup cubed, cooked potatoes
3/4 teaspoon dried mint, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1/4 cup grated Parmesan cheese (1 ounce)
1/4 teaspoon ground nutmeg
1. Coat a 2-quart square baking dish with cooking spray; set aside.
Cook pasta according to package directions; drain, reserving hot water.
Rinse pasta with cold water; drain.
2. In a large bowl combine cooked pasta, egg product, 1/4 teaspoon
salt, and 1/4 teaspoon nutmeg. Spread mixture evenly into prepared
dish. Add spinach to reserved cooking water; let stand for 2 minutes or
until wilted. Drain; arrange over pasta mixture.
3. In a large nonstick skillet cook onion and garlic in the broth or
water and 1 teaspoon of the margarine or butter over medium heat about
3 minutes or until onion is tender. Add tomato sauce, corn, potatoes,
mint, oregano, 1/4 teaspoon salt, the cinnamon, and pepper; cook and
stir until heated through. Spread mixture over spinach.
4. In a saucepan melt remaining margarine or butter. Stir in flour. Add
milk all at once. Cook and stir until thickened and bubbly. Cook and
stir for 1 minute more. Stir in Parmesan cheese and 1/4 teaspoon
nutmeg. Spread over vegetable mixture.
5. Bake, uncovered, in a 350 degree F oven about 35 minutes or until
top is firm. Let stand 5 minutes before serving. Makes 6 servings.
Nutrition Facts
Calories 321, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg,
Sodium 602 mg, Carbohydrate 54 g, Fiber 3 g, Protein 14 g. Daily
Values: Vitamin A 28%, Vitamin C 26%, Calcium 187%, Iron 22%.
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens
RED VELVET COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This red velvet cookie is so easy to make and is great to serve any
time, but especially for holidays like Valentine's Day, Fourth of July,
and Christmas. Serve them plain or with the cream cheese frosting.
1 Box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup oil
Mix all ingredients together. This will make a cookie dough. Roll into
balls and place on a lightly greased cookie sheet. Flatten down
slightly (depending on the thickness you desire). Bake at 375° until
the tops crackle (about 8-10 minutes) or until desired doneness.
Cool and then frost with basic...
Cream Cheese Frosting
1 8 ounce package cream cheese -- softened
1/4 cup stick margarine or butter -- softened
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Beat cream cheese, margarine, milk and vanilla in medium bowl with
electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until
smooth and spreadable. Frosts one 13 x 9-inch cake generously, or fills
and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining
frosting.
Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking
chocolate, melted and cooled, with the margarine.
HOT PIZZA DIP
~Shared by Marilyn
M., Canton, OH
1 (8 oz) pkg. cream cheese, softened
1 tsp. Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
2 Tbsp. chopped green pepper
2 Tbsp. thinly sliced green onion
Bread sticks or tortilla chips
In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an
ungreased 9-inch microwave-safe pie plate. Combine mozzarella and
Parmesan cheese; sprinkle half over cream cheese. Top with the pizza
sauce, remaining cheese mixture, green pepper and onion. Microwave,
uncovered, on high for 3 to 4 minutes or until cheese is almost melted,
rotating a half turn several times. Let stand for 1 to 2 minutes.
Serve with bread sticks or tortilla chips.
Yield - Makes about 3 cups.
SAVORY LEG OF LAMB
& POTATOES
~Shared by Treva,
NC
2 large lemons, zest of 1 removed in strips with peeler
1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
7-pound leg of lamb
2 & 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
Preheat oven to 350 degrees. Cut off and discard pith from zested lemon
and cut off and discard zest and pith from other lemon. In a saucepan
of boiling water blanch zest 1 minute and drain in a colander. Cut each
lemon crosswise into 6 slices. In a small food processor blend
rosemary, garlic, zest, 1 tablespoon oil, lemon juice, and salt until
mixture is chopped fine. With tip of a small sharp knife cut small
slits all over lamb and rub rosemary mixture over lamb, rubbing into
slits. Arrange lemon slices in middle of a large roasting pan and
arrange lamb on them. Roast lamb in middle of oven 45 minutes. Quarter
potatoes and in a saucepan cover with salted cold water by 1 inch.
Bring water to a boil and cook potatoes, covered, 5 minutes. Drain
potatoes in colander and in a bowl toss with remaining tablespoon oil.
Arrange potatoes around lamb and sprinkle with salt and pepper to
taste. Roast lamb and potatoes, stirring potatoes occasionally, 55
minutes, or until a meat thermometer registers 140 degrees. for
medium-rare. Transfer lamb to a cutting board and let stand 15 minutes.
Increase temperature to 450 degrees roast potatoes and lemons in one
layer 5 to 10 minutes more, or until golden. Transfer potatoes and
lemons with a slotted spoon to bowl and toss with chives. Transfer
potato mixture to a platter. Slice thinly across grain and serve with
potatoes. Garnish with fresh rosemary sprigs and lemon wedges. Yield:
Serves 6
SUMMER NIGHTS
EGGPLANTS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 large eggplants
1/2 cup olive oil for frying
2 medium onions, chopped
2 cloves garlic, minced
2 small tomatoes, chopped
1 green bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 cups dry bread crumbs
1 cup crumbled feta cheese
Remove the leaves from the eggplants, and slice in half lengthwise.
Carefully scoop out the centers of the eggplants, leaving a half-inch
shell so they resemble 'canoes'. Cut the center portion into small
pieces, and set aside.
Preheat the oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Add the onions and
garlic, and saute for a few minutes, until tender. Add the eggplant
pieces, and cook until soft, about 5 minutes. Then, stir in the tomato,
green pepper, and parsley. Simmer for about 10 minutes.
Remove from the heat, and transfer to a large bowl. Stir in the bread
crumbs until evenly blended. Divide the mixture evenly between the four
eggplant shells. Sprinkle feta cheese over the top. Place the eggplant
halves on a baking sheet.
Bake for 15 to 20 minutes in the preheated oven, until the tops are
browned and the cheese is melted. Serve hot or cold. I prefer them
chilled.
CRAWFISH CORNBREAD
~Shared by Johnny,
LA
2 packages Martha White Mexican (or plain) Cornbread Mix
2 eggs
6 tablespoons butter, melted
1 16-ounce can creamed corn
3 dashes Tabasco
1 teaspoon salt
½ cup onion, minced
1 6-ounce can* crabmeat, drained
1 pound cooked crawfish, chopped
8 ounces shredded Mexican (or plain) pasteurized processed cheese
Preheat oven to 375 degrees. Grease a 9- by-12-inch baking pan with
butter or cooking spray. In a large bowl, mix all ingredients together
and turn into prepared pan.
Bake, uncovered, for 35-40 minutes.
*Fresh crab meat is not worth the extra cost. Six ounces
of canned crab is all that's needed for the overall taste of the dish.
CHOCOLATE-PEANUT
BUTTER CUP CHEESECAKE
~Shared by Linda
H., Rosharon, TX
Another Gluten Free dessert recipe I made up for my Bunko friends.
3 cups Chocolate Chex, crushed fine
5 Tbsp butter, melted
¾ c. peanut butter
2 8-oz. pkg. cream cheese, softened
8 oz sour cream or yogurt
3/4 cup sugar
2 eggs
1 tsp. vanilla
¼ c. Chocolate sundae topping
1. Preheat oven to 350 degrees F. Combine cereal and melted butter.
Press into bottom and 1 inch up sides of a 9-inch springform pan; set
aside. Refrigerate for 30 min. Bake for 10 minutes and cool for
10 minutes. Melt peanut butter and pour over crust to within 1
inch of edge. In bowl beat package cream cheese and sour cream or
yogurt with electric mixer until smooth. Add sugar and beat until
smooth. Add lightly beaten eggs and vanilla and beat on low until
combined.; set aside. Remove 1 cup and reserve.
2. Melt ¼ c. of chocolate syrup in microwave and stir into the 1 c. of
reserved filling. Pour filling over peanut butter. Top with
chocolate mixture. Use a knife to swirl chocolate into white
filling.
3. Bake 50-60 minutes or until top is set when lightly shaken. Outer 2
inches of the top will be slightly puffed and dry-looking; center will
look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp
knife to loosen crust from sides; cool completely on rack. Cover; chill
4 hours. Let stand at room temperature 15 minutes before serving. Makes
16 servings.
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GARDEN SALSA VERDE GRILLED CHICKEN
~Shared by Doe,
Oliver, B.C., Canada
4 servings
2 c fresh parsley
1 clove garlic
1 tsp fresh thyme leaves
1 tsp. lemon zest
1/2 c Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
4 small bnlss sklss chicken breasts
Use pulsing action to process first 4 ingredients in food processor
just until coarsely chopped. Add dressing; pulse just until blended. (
Do not over process.) Pour over chicken in shallow dish; turn to coat
both sides of each breast. Chill 30 mins.to marinate. Heat barbecue to
medium. Take chicken from marinade. Grill chicken 20-25 mins til done,
turning after 10 mins.
The parsley in the marinade provides an excellent source of Vitamin C
Calories-190, fat 7g, sat fat.-1.0g chol 65mg, sodium 370 mg, carb 6
mg, fibre 1g, sugars 3 mg, protein 26g, Vit A 25% DV, Vit C 80% DV,
calcium ^5 DV, iron 20% DV
Diabetes Food Choices- 3 meat & alternatives + 1 fat
Source: Kraft What's Cooking free magazine in grocers.
BACON MAC
~Shared by Treva, NC
3 & 1/4 teaspoons salt, divided
12 ounces strozzapreti or penne pasta
4 teaspoons all-purpose flour
1 & 1/2 cups skim milk, divided
2 cups finely shredded sharp cheddar cheese, divided
1/4 cup sliced green onions
1 teaspoon hot sauce
1/4 teaspoon pepper
2 slices center-cut bacon, cooked and crumbled
Cooking spray
1. Preheat broiler.
2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta;
cook 8 minutes or until al dente; drain.
3. Combine flour and 1/2 cup milk in a saucepan over medium heat.
Gradually add 1 cup milk; bring to a boil. Cook 1 minute, stirring
constantly. Remove from heat; let stand 4 minutes or until it cools to
155°. Stir in 1 1/2 cups cheese. Add 1/4 teaspoon salt, onions, hot
sauce, pepper, and bacon; stir. Add pasta; toss. Spoon into a 2-quart
broiler-safe dish coated with cooking spray; top with 1/2 cup cheese.
Broil 7 minutes.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 399 ; FAT 13.8g (sat 8.5g,mono 4g,poly 0.8g); CHOLESTEROL
44mg; CALCIUM 358mg; CARBOHYDRATE 48.7g; SODIUM 544mg; PROTEIN 20g;
FIBER 2g; IRON 2.1mg
Source: Cooking Light, September 2009
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ROASTED GREEN BEANS WITH SESAME SEEDS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound green beans, trimmed
- 1 teaspoon canola oil
- 2 teaspoons sesame seeds
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F. On a baking sheet with sides, toss beans
with oil, then spread the beans out in a single layer. Roast the beans
until wrinkled, brown and tender, about 12 minutes, stirring once.
Meanwhile, toast sesame seeds in a small dry skillet, stirring
constantly over medium-low heat, until lightly browned and fragrant,
about 2 to 3 minutes. Crush the seeds lightly and toss with the beans.
Season with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 54, Fat:
2 g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 2 g, Fiber: 4 g,
Sodium: 146 mg Diabetic Exchanges: 1 Vegetable
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
CRUNCHY SNACK MIX
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 cups (8 servings)
INGREDIENTS
- 2 tablespoons margarine
- 1/2 teaspoon seasoned salt
- 2 teaspoons Worcestershire sauce
- 1 cup unsweetened oven-toasted rice cereal, such as Rice Chex
or Crispix
- 1-1/2 cups unsweetened oven-toasted wheat cereal, such as Wheat
Chex
- 1 cup (1 ounce, or about 90) thin pretzel sticks
- 1/2 cup (1 ounce, or about 32) reduced-fat tiny cheese crackers
DIRECTIONS
Preheat the oven to 250 degrees F. Melt the margarine in a shallow
baking pan; stir in the salt and Worcestershire sauce.
Add the cereals, pretzels, and crackers. Stir to coat the pieces with
margarine.
Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to
cool. Store in an airtight container.
Nutritional Information Per Serving: (1/2 cup) Calories: 85, Fat: 2 g,
Cholesterol: 0 mg, Sodium: 301 mg, Carbohydrate: 16 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Starch
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
ITALIAN SEAFOOD STEW
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup bottled clam juice
- 4 cloves garlic (2 smashed, 2 minced)
- 1 pound mussels, scrubbed and debearded, or small cherrystone
clams
- 2 tablespoons extra-virgin olive oil, divided
- 1 onion, thinly sliced
- 8 ounces squid, cleaned and cut into 1/2-inch-thick rings
- 1/2 cup dry white wine
- 1/3 cup red-wine vinegar, plus more to taste
- 1 (14-1/2 ounce) can diced tomatoes
- 2 pounds firm white-fleshed fish fillet, such as monk fish or
halibut, skinned and cut into 1-inch chunks
- 8 ounces medium shrimp, peeled and deveined
- 4 tablespoons chopped fresh parsley, divided
- 2 tablespoons fine dry breadcrumbs
- Freshly ground pepper to taste
DIRECTIONS
Bring clam juice and smashed garlic to a simmer in a large pot. Add
mussels (or clams) and cook, covered, until open, 3 to 5 minutes.
Discard garlic; remove mussels from the pot, discarding any that did
not open. Using a fine-mesh sieve lined with cheesecloth, strain broth
into a bowl; set aside. Wipe out the pot.
Add 1 tablespoon oil to the pot and heat over medium-low heat. Add
onion and minced garlic and cook, stirring, until softened, 5 to 7
minutes. Increase heat to high; add squid and cook, stirring, until the
squid turns opaque, about 1 minute.
Add wine and 1/3 cup vinegar; cook, stirring occasionally, until the
liquid has reduced by half, 5 to 7 minutes.
Add tomatoes and the reserved mussel broth. Reduce heat to low, cover
and simmer until the squid is tender, 18 to 20 minutes.
Just before serving, add fish and shrimp to the simmering stew and
cook, covered, just until the fish is opaque in the center, 3 to 5
minutes. Stir in the reserved mussels and heat through, about 1 minute.
With a slotted spoon, remove solids to a bowl and cover to keep warm.
Stir 3 tablespoons parsley, breadcrumbs and the remaining 1 tablespoon
oil into the sauce.
Simmer until the sauce thickens to the consistency of heavy cream, 1 to
2 minutes. Adjust seasoning with pepper and vinegar. Return the solids
to the sauce. Serve immediately, garnished with the remaining 1
tablespoon parsley.
Nutritional Information Per Serving (1/8 of recipe): Calories: 280,
Fat: 8 g, Cholesterol: 156 mg, Carbohydrate: 8 g, Protein: 39 g, Fiber:
1 g, Sodium: 405 mg
Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
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BANANA PANCAKES
~Shared by Maggie,
TX
These delicious pancakes are perfect for breakfast, brunch or even a
quick supper.
Serves: 2
Prep. time: 15 minutes
Cooking time: cook until crisp
- 4 very ripe bananas
- 2 large eggs
- 2 tablespoons fresh lime juice
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup vegetable oil, additional if needed
Mash bananas in a food processor. Add eggs, lime juice, sugar, and
vanilla. Blend until smooth. Add flour, mixing well. Add water if
necessary to make batter into a very thin consistency. Heat oil in a
heavy skillet. Drop one tablespoon batter into oil. Turn once or twice
until lightly browned all over. The pancakes should be crisp, similar
to a fritter. Serve with butter and hot maple syrup.
Source: Stop and Smell the Rosemary by Junior League of Houston
http://www.amazon.com/exec/obidos/ASIN/0963242121/atozreci-20
MUSHROOM SPINACH
SALAD
~Shared by Maggie,
TX
3 cups torn fresh spinach
1/2 cup sliced fresh mushrooms
1/2 cup seasoned croutons
2 Tbs. vegetable oil
1 Tbs. white wine vinegar
1-1/2 tsp. sugar
1 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
1 Tbs. crumbled cooked bacon
In a bowl, combine the spinach, mushrooms and croutons. In a jar with a
tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and
pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with
bacon.
Yield: 2 servings.
Source: Reminisce Extra
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ENCHILADA CASSEROLE
Prep: 25 min.
Bake: 25 min.
Ingredients
1 pound ground turkey
1-1/2 cups chopped onions
2 garlic cloves, minced
1 tablespoon plus 1/3 cup vegetable oil, divided
1/3 cup all-purpose flour
2 tablespoons chili powder
3/4 teaspoon seasoned salt
1/8 teaspoon pepper
4 cups water
12 corn tortillas (6 inches)
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups salsa
Directions
In a large skillet over medium heat, cook the turkey, onions and garlic
in 1 tablespoon oil until no longer pink; drain. Sprinkle with the
flour, chili powder, seasoned salt and pepper. Add water; bring to a
boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until
reduced.
In another skillet, fry tortillas in remaining oil for about 15
seconds, turning once. Drain well. Cut nine tortillas in half. Place
cut edge of one tortilla against each short side of a greased 11-in. x
7-in. baking dish. Place cut edge of two tortillas against long sides
of dish, overlapping to fit. Place a whole tortilla in center.
Spoon 2 cups of meat mixture over tortillas; sprinkle with 1/2 cup
cheese. Repeat layers. Top with remaining tortillas and meat sauce.
Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining
cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with
salsa.
Yield: 8 servings.
Nutrition Facts: 1 serving (1 cup) equals 430 calories, 27 g fat (9 g
saturated fat), 63 mg cholesterol, 634 mg sodium, 29 g carbohydrate, 5
g fiber, 17 g protein.
Source: Taste of Home February/March 2001
CARROT COOKIES
1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots
2 cups flour
2 tsp baking powder
1/2 tsp salt
In a bowl, cream the shortening and the sugar. Add the
eggs. Mix well. Stir in the carrots. Combine the
flour, baking powder, and salt. Gradually add to the carrot
mixture. Drop by rounded teaspoonfuls 2 inches apart onto
ungreased baking sheets. Bake at 400 F for 8-10 minutes or until
lightly browned. Remove to wire racks to cool.
Makes 4 1/2 dozen cookies
Source: Taste Of Home
GREEN BEAN SALAD
4 cups fresh green beans, trimmed, blanched, and drained
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 recipe Dijon Vinaigrette (recipe to follow)
1 head butter lettuce, leaves separated
1 pound bacon, cooked and crumbled
4 large eggs, soft-cooked in shell, peeled, and diced
In a large bowl, combine the beans, salt, and pepper. Toss with
approximately 1/2 cup Dijon Vinaigrette to coat. Serve over
lettuce leaves. Top with eggs and bacon.
Makes 6 servings
Dijon Vinaigrette
1/2 cup white balsamic vinegar
1/4 cup mayonnaise
1/4 cup Dijon-style mustard
1/4 tsp kosher salt
1/4 tsp ground black pepper
In a small bowl, combine the vinegar, mayonnaise, mustard, salt, and
pepper.. Whisk to blend. Store in the refrigerator until
ready to use.
Makes 1 cup
Source: Taste Of South
MEXICAN SAUSAGE
CASSEROLE
Serves 6-8
1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper
Spray 9"x13" baking dish with non-stick spray. Place bread cubes in
bottom. Microwave onions for 2-3 minutes, then add mushrooms and
microwave for 2 minutes longer. Drain onion mixture and spread over
bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and
salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until
set.
Source: Millstone Inn Bed & Breakfast
FROZEN PEANUT BUTTER
PIZZA PIE
18 oz. tube refrigerated peanut butter cookie dough
2 Tbls. melted butter OR margarine
8 oz. cream cheese - softened, low-fat okay
1 cup creamy peanut butter - low-fat okay
1 1/2 cups powdered sugar
1 cup milk - low-fat okay
12 oz. whipped cream topping - low-fat okay
chocolate syrup - for topping
Press cookie dough evenly onto a greased pizza pan. Brush dough with
butter. Bake in the center of a 400 degree oven for 8 minutes. Cool on
a wire rack. Beat together cream cheese and peanut butter. Alternate
beating in small amounts of powdered sugar and milk. Fold in whipped
cream. Spread mixture over cooled crust. Freeze until firm. Serve pizza
cold, but not completely frozen, with chocolate syrup drizzled over top.
CHINESE BROCCOLI
1 large head of broccoli, cleaned and cut into pieces
2 tablespoons oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon sugar
1/2 cup chicken stock
1 teaspoon cornstarch
Brown onion in oil over medium heat. Add broccoli to onion, cover and
cook about 3 minutes.
Mix soy sauce and sugar with the chicken stock. Add corn starch and
mix. Pour mixture over broccoli. Cook, uncovered, another 2 to 3
minutes, stirring frequently.
CURLY NOODLE PORK
SUPPER
Makes 4 servings
1 pound pork tenderloin cut into 1/4" strips
1 medium sweet red pepper cut into 1" pieces
1 cup broccoli florets
2 green onions chopped
1 tablespoon vegetable oil
1 1/2 cups water
2 packages pork ramen noodles
1 tsp parsley; minced
1 tablespoon soy sauce
1. In a large skillet, cook pork, red pepper, broccoli and onions in
oil until meat is no longer pink.
2. Add the water, noodles with contents of the seasoning packets,
parsley and soy sauce.
3. Bring to a boil, reduce heat, cook for 3-4 minutes or until noodles
are tender.
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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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