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A
to Z
Recipes
July 3,
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. Here in
the States during this long weekend we're celebrating Independence Day,
commonly known as the 4th of July. As you may recall from History
class in elementary school, each year on the 4th of July we
commemorate the adoption of the Declaration of Independence on July 4,
1776, declaring independence from the Kingdom of Great Britain. I used
to trip up my kids and their friends by asking: "Do they have a 4th of July in Great
Britain?" They'd all get it wrong, lol. (The answer is, of
course: "Sure! It's between the 3rd
and 5th of July!") Wherever you are and whatever you do, stay
safe. This is another holiday where too much alcohol is consumed by
folks with car keys.
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 "Vegetables from
A to Z". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"The
Constitution is not an instrument for the government to restrain
the people, it is an instrument for the people to restrain the
government."
~ Patrick Henry
Address by President Calvin Coolidge for the 150th Anniversary of
American Independence, July 4, 1926:
"[The Founders] preached equality because they believed in the fatherhood of God and the
brotherhood of man. They justified freedom by the text that we are all
created in the divine image, all partakers of the divine spirit.
...Equality, liberty, popular sovereignty, the rights of man . . . are
ideals. They have their source and their roots in the religious
convictions. ...Unless the faith of the American people in these
religious convictions is to endure, the principles of our Declaration
will perish. ...We live in an age of science and of abounding
accumulation of material things. These did not create our Declaration.
Our Declaration created them. The things of the spirit come first. . .
. If we are to maintain the great heritage which has been bequeathed to
us, we must be like-minded as the fathers who created it. We must not
sink into a pagan materialism. We must cultivate the reverence which
they had for the things which are holy. We must follow the spiritual
and moral leadership which they showed. We must keep replenished, that
they may glow with a more compelling flame, the altar fires before
which they worshipped."
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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Have you ever wondered what happened to the
56 men who signed the
Declaration of Independence?
Five signers were captured by the British as traitors, and tortured
before they died. Twelve had their homes ransacked and burned. Two lost
their sons serving in the Revolutionary Army; another had two sons
captured. Nine of the 56 fought and died from wounds or hardships of
the Revolutionary War. They signed and they pledged their lives, their
fortunes, and their sacred honor. What kind of men were they?
Twenty-four were lawyers and jurists. Eleven were merchants, nine were
farmers and large plantation owners; men of means, well educated. But
they signed the Declaration of Independence knowing full well that the
penalty would be death if they were captured.
Carter Braxton of Virginia, a wealthy planter and trader, saw his ships
swept from the seas by the British Navy. He sold his home and
properties to pay his debts, and died in rags. Thomas McKeam was so
hounded by the British that he was forced to move his family almost
constantly. He served in the Congress without pay, and his family was
kept in hiding. His possessions were taken from him, and poverty was
his reward. Vandals or soldiers looted the properties of Dillery, Hall,
Clymer, Walton, Gwinnett, Heyward, Ruttledge, and Middleton. At the
battle of Yorktown, Thomas Nelson, Jr. noted that the British General
Cornwallis had taken over the Nelson home for his headquarters. He
quietly urged General George Washington to open fire. The home
was destroyed, and Nelson died bankrupt. Francis Lewis had his home and
properties destroyed. The enemy jailed his wife, and she died within a
few months. John Hart was driven from his wife's bedside as she was
dying. Their 13 children fled for their lives. His fields and his
gristmill were laid to waste. For more than a year he lived in forests
and caves, returning home to find his wife dead and his children
vanished. A few weeks later, he died from exhaustion and a broken
heart. Norris and Livingston suffered similar fates. Such were the
stories and sacrifices of the American Revolution. These were not
wild-eyed, rabble-rousing ruffians. They were soft-spoken men of means
and education. They had security, but they valued liberty more.
Source: http://www.dojgov.net/Liberty_Watch.htm
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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U.S. Independence Day Traditions
"The last hope of
human liberty in this world rests on us" ~Thomas Jefferson
Independence Day (USA) is a national holiday marked by patriotic
displays. Similar to other summer-themed events, Independence Day
celebrations often take place outdoors. Independence Day is a federal
holiday, so all non-essential federal institutions (like the postal
service and federal courts) are closed on that day. Many politicians
make it a point on this day to appear at a public event to praise the
nation's heritage, laws, history, society, and people.
Families often celebrate Independence Day by hosting or attending a
picnic or barbecue and take advantage of the day off and, in some
years, long weekend to gather with relatives. Decorations (e.g.,
streamers, balloons, and clothing) are generally colored red, white,
and blue, the colors of the American flag. Parades often are in the
morning, while fireworks displays occur in the evening at such places
as parks, fairgrounds, or town squares.
Source: Adapted from http://en.wikipedia.org/
AMERICAN BERRY TRIFLE
~Shared by Johnny,
LA
Four simple ingredients are all you'll need for this show-stopping
patriotic dessert. Perfect for the 4th of July, our American Berry
Trifle is so easy to make and it's big enough to feed a crowd!
Serves: 10
Ingredients
1 (16-ounce) pound cake, cut into 1-inch cubes
1 quart strawberries, sliced, with 1 cup reserved
1 pint blueberries, with 1/2 cup reserved
1 (16-ounce) container frozen whipped topping, thawed
Instructions
In a trifle bowl or large glass serving bowl, layer half the pound
cake, strawberries, blueberries, and whipped topping. Repeat layers
once more then garnish with reserved berries in a flag pattern, as
shown.
Serve immediately or refrigerate until ready to serve.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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to Z Newsletters. Make sure to include your name and location
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Vegetables from A
to Z
This month's theme is Vegetable
Recipes from A to Z: Artichokes
to Zucchini,
that is! It is recommended that we should consume 3-5 servings
of vegetables daily. What's your secret dish that helps you maintain
the RDA for veggies? We're looking for appetizers,
soups, salads, main dish, sides, etc. which contain veggies. Please join in the fun by sharing
your favorite recipes in this month's theme.
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
"Vegetables from A to Z". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. 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: Vegetables
from A to Z.
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 "Vegetables from
A to Z" has a deadline of July 31, 2011,
and will be posted on August 7, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Vegetables
from A to Z. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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30 Politically
Correct Ways to Say
Someone Is Stupid
~Shared by Mary H.,
Montreal, Canada
A few clowns short of a circus
A few fries short of a Happy Meal
An experiment in Artificial Stupidity
A few beers short of six-pack
A few peas short of a casserole
Doesn't have all his cornflakes in one box
The wheel's spinning, but the hamster's dead
One Fruit Loop shy of full bowl
One taco short of a combination plate
A few feathers short of a whole duck
All foam, no beer
Body by Fisher, brains by Mattel
Has an I.Q. of 2, but it takes 3 to grunt
Warning: Objects in mirror are dumber than they appear
Couldn't pour water out of a boot with instructions on the heel
Too much yardage between the goalposts
An intellect rivaled only by garden tools
As smart as bait
Doesn't have all his dogs on one leash
Doesn't know much, but leads the league in nostril hair
Elevator doesn't go all the way to the top floor
Forgot to pay his brain bill
Her antenna doesn't pick up all the channels
His belt doesn't go through all the loops
If he had another brain, it would be lonely
No grain in the silo
Proof that evolution can go in reverse
Receiver is off the hook
Several nuts short of a full pouch
He fell out of the stupid tree and hit every branch on the way down
bareMinerals
now on Beauty.com!
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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:
ALPINE RICE SALAD
~Shared by Luanne,
FL
The heat is here and this is great for supper.
4 servings
1 bag Success® White Rice
2 cups chicken, cooked and cubed
1/2 cup raisins ( opt )
1/4 cup celery, finely diced
2 tbsp sunflower seeds
1 cup prepared creamy bacon or Ranch salad dressing
1 can (11 oz.) mandarin segments, drained
4 large Romaine lettuce leaves, for garnish
Prepare rice according to package directions.
In large mixing bowl, combine rice, chicken, raisins, celery and
sunflower seeds. Add your choice of prepared salad dressing and stir to
coat all ingredients well with dressing. Fold drained orange segments
into mixture. Cover with plastic wrap and chill for at least 1 hour.
To serve, wash lettuce leaves and dry thoroughly on paper towels. Line
small serving bowls with lettuce leaves and spoon chilled salad into
the center of each dish. Serve chilled.
TATER TOT CASSEROLE
~Shared by Pam H.,
Swanton, OH
Kathy Spino brought this one to a teachers’ luncheon during conferences
one March. It was quite popular, just like Kathy, and she
graciously shared the recipe with us.
1 pound ground beef
1 small can mushrooms
1 can Cream of Chicken soup
1/2 package of frozen peas, or frozen corn
1 package of Oreida® Tater Tots
Brown and drain the meat. Crumble meat in bottom of a greased 8” square
pan. Do not pack. Sprinkle peas and mushrooms over the meat. Add soup,
spreading over all. Add a layer of tater tots placed side by side over
entire top. Bake 1 hour at 350F., until the potatoes are brown.
Serve warm and expect great compliments and full bellies!
NOTE: This recipe doubles quite well if you’re feeding company.
Source: From Pam and Bill's family cookbook
LINGUINE & SHRIMP
~Shared by Barb C.,
Chula Vista, CA
Ingredients
1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
salt and pepper to taste
1 pound medium shrimp, peeled and deveined
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.
2. In a medium saucepan, melt butter over medium low heat; add wine,
cheese, garlic, parsley and salt and pepper to taste. Simmer over low
heat for 3 to 5 minutes, stirring frequently.
3. Increase heat to medium high and add shrimp to skillet; cook for
about 3 to 4 minutes or until shrimp begins to turn pink. Do not
overcook.
4. Divide pasta into portions and spoon sauce on top; garnish with
Parmesan cheese and fresh parsley, if desired.
Source; LilBitsofThisnThat-PSP@yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
DOUBLE CHOCOLATE
GOOEY BUTTER CAKE
~Shared by Jim D.,
WA
Makes 20 servings of cake.
Fat Free Whipped cream, optional
1 tsp vanilla
4 tbs unsweetened cocoa powder or to taste
1 cup unsalted butter or margarine, melted
18.25 oz pkg chocolate cake mix
1 cup chopped unsalted nuts
16 oz box powdered sugar
8 oz pkg reduced fat cream cheese, room temp
3 large eggs
HEAT oven to 350 degrees. Butter a 9x13" baking pan. In a bowl, combine
cake mix, 1 egg and 1/2 cup butter. Stir until blended. Pat the mixture
into the pan and set it aside.
In a bowl, beat cream cheese until smooth. ADD remaining eggs and cocoa
and beat until mixed. Add remaining butter and vanilla, beat until
smooth. Stir in nuts. Spread the filling over the batter in the pan.
BAKE cake 50 min. Be careful not to overcook it. The center should
still be a little gooey. Let partially cool before slicing. SERVE with
whipped cream, if desired.
CHOCOLATE FUDGE
CHEESECAKE
~Shared by Marilyn
M., Canton, OH
Prep: 30 min.; Bake: 1 hr., 15 min.; Chill: 8 hrs.
1/2 cup toasted, chopped pecans
4 (1 oz) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semi-sweet chocolate morsels
4 (8 oz) packages cream cheese, softened
1 3/4 cups sugar
7 large eggs
2 teaspoons vanilla
Garnishes: fresh mint sprigs, sliced strawberries, optional
Sprinkle 1/2 cup pecans evenly over the bottom of each of 2 greased and
floured 9-inch springform pans. Microwave chocolate squares in a
microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at
30-second intervals until melted. Stir until smooth. Beat butter
and 2 cups sugar at medium speed with an electric mixer until light and
fluffy. Add 4 eggs, 1 at a time, beating just until blended after each
addition. Add melted chocolate, beating just until blended. Add flour,
beating at low speed just until blended. Stir in 1 teaspoon vanilla and
chocolate morsels. Divide batter evenly between pans, spreading over
chopped pecans. Beat cream cheese at medium speed with an electric
mixer until smooth; add 1 3/4 cups sugar, beating until blended. Add 7
eggs, 1 at a time, beating just until blended after each addition. Stir
in 2 teaspoons vanilla. Divide cream cheese mixture evenly between each
pan, spreading over brownie batter. Bake at 325° for 1 hour and 15
minutes or until set. Remove from oven; cool completely on wire racks.
Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze;
cover and chill 8 hours. Remove sides of pans before serving.
Garnish, if desired.
Note: We topped each cheesecake with 1 full recipe of Chocolate Glaze.
For a thinner layer of chocolate on top, divide 1 recipe of glaze
between the two cakes.
Yield - Makes 2 (9-inch) cheesecakes
Chocolate Glaze:
1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup
whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2
1/2 to 3 minutes or until chocolate begins to melt. Whisk until
chocolate melts and mixture is smooth.
YIELD: Makes about 2 cups
Source: Southern Living DECEMBER 2005, Our Best Chocolate Desserts
http://www.myrecipes.com/course/dessert-recipes/best-chocolate-desserts-00420000003236/
BEEFED UP BAKED BEANS
~Shared by Johnny,
LA
28 ounce can baked beans, undrained (or 2-15 ounce cans)
2-15 ounce cans navy beans, undrained (or bean of your choice)
1 pound ground beef, cooked and drained (can substitute cooked shredded
pork bbq if you like)
1 small onion, chopped
1 cup Barbecue sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons Yellow Mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
3 to 4 slices uncooked bacon
Spray 9×13 baking dish with nonstick cooking spray. Stir together all
ingredients except for the bacon. Spoon into baking dish. Top with
strips of bacon. Place in 350 degree oven for 45-60 minutes.
This is a very forgiving recipe so feel free to use what you have on
hand and modify it to suit your family’s tastes.
Source: Southern Plate
http://www.southernplate.com
BISCOTTI WITH
ALMONDS, ORANGE, AND
CHOCOLATE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
8 ounces unsalted butter
1-1/2 cups sugar
3 tablespoons orange rind, finely grated
2 tablespoons vanilla extract
6 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 eggs, beaten
1/4 cup Amaretto
2 cups almonds, blanched toasted and sliced
2 cups chocolate chips or pieces
Preheat oven to 350-degrees. In an electric mixing bowl combine
butter, sugar, orange peel and vanilla. Beat until light and
creamy. Sift together the dry ingredients. With the mixer
on slow add dry ingredients to butter mixture and mix until thoroughly
combined. Slowly add eggs and Amaretto. Add almonds and
chocolate, lightly mixing to combined. Remove dough to a floured
surface and form into two flat logs about 4-inches wide and the length
of your cookie sheet. Lay the logs onto buttered sheets and place
on lower rack of the oven. Bake until lightly browned, about 45
minutes. Remove to a rack to cool. With a serrated knife cut the
loaves into 1/2-slices, placing the cut slices flat on the cookie
sheet. To make crisp, return them to the lower rack of the oven
and cook until golden, about 15 to 20 minutes. Remove the slices
to a wire rack to cool and then store in an airtight container.
TRIPLE-CHOCOLATE
COFFEE CAKE
~Shared by Linda
H., Rosharon, TX
Prep: 15 min., Bake: 30 min.
YIELD: Makes 2 (9-inch) coffee cakes
1 (18.25-ounce) package devil's food cake mix
1 (3.9-ounce) package chocolate instant pudding mix
2 cups sour cream
1 cup butter or margarine, softened
5 large eggs
1 teaspoon vanilla extract
3 cups semisweet chocolate morsels, divided
1 cup white chocolate morsels
1 cup chopped pecans, toasted
Beat first 6 ingredients at low speed with an electric mixer 30 seconds
or just until moistened; beat at medium speed 2 minutes. Stir in 2 cups
semisweet chocolate morsels; pour batter evenly into 2 greased and
floured 9-inch square cake pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Cool completely in pans on wire racks.
Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60
seconds or until morsels melt; stirring at 30-second intervals until
smooth. Drizzle evenly over cakes; repeat procedure with remaining cup
of semisweet morsels. Sprinkle cakes evenly with pecans.
Source: Southern Living DECEMBER 2004
BERRY SHORTCAKE STARS
~Shared by Treva, NC
4 cups Gold Medal® all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2/3 cup shortening
1 1/2 cups milk
2 packages (4-serving size each) vanilla instant pudding and pie
filling mix
4 cups milk
4 cups raspberries
1 cup blueberries
1. Heat oven to 450ºF. Mix flour, sugar, baking powder and salt in
medium bowl. Cut in shortening, using pastry blender or crisscrossing 2
knives, until mixture looks like fine crumbs. Stir in 1 1/2 cups milk
just until blended.
2. Place dough on lightly floured surface. Gently smooth into a ball.
Knead 20 to 25 times. Roll dough 1/2 inch thick. Cut into 10 stars with
floured 3-inch star-shaped cutter. Place about 1 inch apart on
ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Make pudding mix as
directed on package for pudding, using 4 cups milk. Split warm
shortcakes. Fill and top shortcakes with pudding, raspberries and
blueberries.
THE ULTIMATE SLOW
COOKER POTATOES
~Shared by Marilyn
M., Canton, OH
3 cups boiling water
1 1/2 cups milk
1/2 cup butter or margarine, cut into pieces
1/2 cup sour cream
1 (8 oz) pkg. cream cheese, cut into cubes
1 tsp. garlic salt
1/4 tsp. pepper
4 cups Betty Crocker potato buds mashed potatoes (dry)
Gravy or chopped parsley if desired
Spray a 4 quart slow cooker with cooking spray. In cooker, mix boiling
water, milk, butter, sour cream, and cram cheese with wire whisk until
blended. Add garlic salt, pepper and dry mashed potatoes. Mix just
until blended. Cover and cook on low heat setting 1 hour 30 minutes,
stirring once after 1 hour. Before serving, stir potatoes. Serve at
once or hold in slow cooker on low heat setting up to 3 hours. Stir
every 30 minutes. If potatoes become too thick, stir in additional
milk, a couple of tablespoons at a time. Serve with gravy or sprinkle
with chopped parsley.
To make on the stove: In large pot, heat water, milk and butter to
boiling. Stir in sour cream and cream cheese until blended. Remove from
heat. Add garlic salt, pepper and masked potatoes (dry); whip with fork
just until moistened. If potatoes become too thick, stir in a little
more milk, a couple of tablespoons at a time. Serves 12
This is a perfect do ahead recipe for a holiday meal because it doesn't
require last minute preparation. This leaves you free to tend to the
res of the meal. Feel free to add your special touches to these
potatoes. Sprinkle with fresh chopped chives, canned French fried
onions or freshly grated Parmesan cheese.
Source: Betty Crocker
JALAPENO MACARONI
AND CHEESE
~Shared by Johnny,
LA
If you like macaroni and cheese and you like spicy, then this is the
macaroni and cheese recipe for you! It's full of flavor, and is a far
cry from the boxed mac and cheese mixes that you can get. You can make
this ahead of time and just pop it in the oven when you want a
delicious dinner.
Serves: 6
Cooking Time: 1 hr
Ingredients
5 cup macaroni, rotini or fusili
3 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon dry mustard
3 cup homogenized milk
3 cup grated old cheddar cheese (about .75 lb/375 g)
1 tablespoon seeded and finely chopped fresh or canned jalapeno pepper
2 large ripe tomatoes
2 tablespoon finely chopped coriander or Italian parsley
2 teaspoon white vinegar, lemon or lime juice
1 large garlic clove, crushed
1/2 teaspoon dried leaf oregano
1/2 teaspoon ground cumin
1 pinch of salt
Instructions
Preheat oven to 350F degrees.
Bring a large pot of salted water to a full rolling boil. Add the pasta
and boil, uncovered, stirring occasionally, until nearly cooked al
dente, about 7 to 8 minutes. Drain well but do not rinse. Set aside.
Lightly grease a 12-cup (3L) casserole dish.
Meanwhile, melt the butter in a medium-size saucepan over medium heat.
Stir in the flour and mustard. Do not let the flour brown. Gradually
whisk in the milk. Continue stirring gently over medium heat until the
sauce thickens, about 6 minutes. Remove the pan from the heat and stir
in 2 1/2 cups cheddar cheese and the jalapeno pepper. Stir until the
cheese is completely melted. Taste and add more jalapeno, if you wish.
Pour the cheese sauce over the pasta and toss to evenly coat. Then,
turn the mixture into the prepared baking dish. Sprinkle with remaining
1/2 cup cheese. (If making ahead, casserole can be refrigerated at this
point for up to a day before serving). Bake in the center of the
preheated oven for 40 - 45 minutes or until the sauce is bubbly around
the edges and the pasta is heated through.
Meanwhile, chop the tomatoes. Set aside with the coriander in a
medium-size bowl. Stir in the vinegar, garlic and seasonings.
Remove the baked pasta from the oven. Spoon some of the tomato mixture
with each serving.
Notes
The baked casserole will keep well, covered, in the refrigerator for
several days or can be frozen.
CINCINNATI CHILI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
2 tbs oil
2-1/2 pounds ground beef
1 quart cold water
1 (6-ounce) can tomato paste
2 large onions (diced)
1-1/2 tbs vinegar
1 tsp Lea & Perrin Worcestershire sauce
1 clove garlic (crushed)
2 tbs chili powder
5 bay leaves
2 tsp cinnamon
1 tsp allspice
2 tsp cayenne pepper
1-1/2 tbs unsweetened cocoa
Salt & pepper to taste
Instructions
In a heavy gauge pot, heat oil, add beef until brown, add onions and
water and bring to a boil. Reduce to a simmer and add tomato paste and
all other ingredients and let simmer 1-1/2 to 2 hours. Adjust with salt
& pepper to taste. Remove bay leaves before serving.
In Cincinnati the true enthusiast have their Chili 1 to 5 ways:
1. Plain
2. "Two Way" - Spaghetti & Chili
3. "Three Way" - Chili, Spaghetti, and Cheddar Cheese
4. "Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions
5. "Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney
Beans
Yield: 6 to 8 servings
ARTICHOKE BITES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (6.5 ounce) jar marinated artichoke hearts, drained, liquid reserved
1 onion, chopped
1 clove garlic, peeled and minced
8 eggs, lightly beaten
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1/4 cup snipped fresh parsley
1/4 teaspoon ground black pepper
1/4 teaspoon Italian-style seasoning
1 dash hot pepper sauce
1 dash Worcestershire sauce
1/4 cup dry bread crumbs
Preheat oven to 325 degrees F (165 degrees C). Lightly grease four 1
3/4 inch muffin pans.
Place reserved liquid from marinated artichoke hearts in a medium
saucepan. Over medium heat, slowly cook and stir onion and garlic until
tender.
In a blender or food processor, mix artichoke hearts, eggs, Cheddar
cheese, Swiss cheese, Parmesan cheese, parsley, black pepper,
Italian-style seasoning, hot pepper sauce and Worcestershire sauce.
Blend until smooth. Stir in the onions, garlic and dry bread crumbs.
Fill the muffin pans approximately 3/4 inch full with the mixture. Bake
in the preheated oven 12 to 15 minutes, until firm and lightly browned.
Serve warm.
CRANBERRY RELISH
(Raw)
~Shared by Linda
H., Rosharon, TX
This is so easy and so good. I use the Food Processor. It
is so refreshing!
Preparation time: 15 minutes.
2 cups washed raw cranberries
2 skinned and cored apples
1 large, whole (peel ON) seedless orange, cut into sections
2 cups granulated sugar
1. Set up the grinder with a medium-sized blade on the edge of a table
with a large roasting pan or bowl to catch the mix as it grinds. These
old fashioned grinders tend to leak some of the juice down the grinder
base, so you may want to set up an additional pan on the floor under
the grinder to catch the drips. If you don’t have an
old-fashioned grinder you can use a grinder attachment on a KitchenAid
mixer, you can chop by hand (though that will take a lot of work), or
you can chop in a food processor (be very careful not to over-pulse, or
you’ll end up with mush).
2. Run fruit through a grinder. Use the entire (seedless) orange,
peels, pith and all.
3. Mix in the sugar. Let sit at room temperature until sugar dissolves,
about 45 minutes. Store in the refrigerator.
Makes about 3 cups.
ITALIAN PINWHEELS
~Shared by Treva, NC
Looking for a crowd-pleasing appetizer? Look no further! Flaky
crescents hold popular pizza fillings in a bite-size appetizer that's
easy and oh, so tasty.
Prep Time: 40 Min
Total Time:
Makes: 24 appetizers
2 oz. (1/2 cup) shredded mozzarella cheese
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
1. Heat oven to 375°F. In small bowl, combine cheese, pepperoni,
oregano and egg yolk; mix well.
2. Separate dough into 4 rectangles. Firmly press perforations to seal.
Spread each rectangle with about 3 tablespoons pepperoni mixture.
3. Starting at shortest side, roll up each rectangle; pinch edges to
seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart
on ungreased cookie sheet. Brush with beaten egg white.
4. Bake at 375°F. for 12 to 15 minutes or until golden brown. Serve
warm.
NUTRITION INFORMATION:
1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated
Fat 1g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 4g (Dietary
Fiber 0g, Sugars 1g); Protein 2g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0%
Exchanges: 1/2 Starch; 1/2 Fat
Source: Pillsbury
KAHLUA FUDGY BITES
~Shared by Marilyn
M., Canton, OH
3/4 lbs. (1 1/2 cups) unsalted butter, and more for the pan
2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup unsweetened natural cocoa powder, NOT Dutch processed
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbsp. Kahlua or other coffee flavored liqueur (or 1 1/2 tsp. pure
vanilla extract)
Position a rack in middle of oven and heat oven to 325. Lightly grease
bottom and sides of 9 x 13 inch baking pan. In medium bowl, whisk flour
baking powder, and salt to blend. Melt butter in large pan over medium
heat, stirring occasionally. Remove pan from heat and whisk in cocoa
powder until smooth. Whisk in brown sugar until blended. Add eggs, one
at a time, whisking until just blended. Whisk in Kahlua (or vanilla)
along with the last egg. Sprinkle flour over mixture; stir with rubber
spatula until just blended. Scrape batter into prepared pan; spread
evenly. Bake until toothpick inserted in center comes out with a few
small moist clumps sticking to it, about 30 minutes. Don't overbake or
the squares won't be fudgy. Transfer pan to rack to cool
completely. Make chocolate glaze.
Glaze:
6 oz bittersweet chocolate, finely chopped
3 oz. (6 Tbsp.) unsalted butter, cut into 6 pieces
1 Tbsp. light corn syrup
In medium bowl, melt chocolate, butter and corn syrup in microwave or
over barely simmer water, whisking until smooth. Pour glaze onto center
of cooled uncut fudge bars. Using an offset spatula, spread glaze
evenly to cover completely. Refrigerate until glaze is set, about 30
minutes. Cut into 1 inch squares.
Makes 8 dozen 1-inch squares.
SPICY PORK PO'BOYS
~Shared by Johnny,
LA
1 1/2 pounds ground pork
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 medium kosher dill pickles, very finely chopped
1/2 small shallot, minced
Four 8-inch soft baguettes, split
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced
Hot sauce, for serving
Directions
Preheat a grill pan. In a large bowl, using your hands, mix the ground
pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2
teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the
pork into twelve 1/2-inch-thick patties. Grill the pork patties over
moderate heat, turning once, until they are cooked through, about 8
minutes total.
Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and
shallot and season with salt and pepper. Spread the mayonnaise on both
sides of the baguettes.
Place 3 pork patties on the bottom of each baguette and top with the
lettuce, tomato and a few splashes of hot sauce. Close the sandwiches
and serve.
MANDARIN MEDALLIONS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 pork tenderloin
1 tbs. oil
1/2 cup. orange juice
1/4 cup orange marmalade
1 tbs. horseradish
1 tsp. cinnamon
2 tbs. lemon juice
1 tbs. cornstarch
1 (10 oz.) can mandarin oranges, drained (reserve liquid)
Cut tenderloin in 6 to 8 pieces. Flatten slightly. Heat oil in large
skillet over medium-high heat. Brown pork quickly on each side.
Thoroughly mix remaining ingredients, except oranges. Add to skillet.
Cook and stir until sauce thickens. Simmer a few minutes. Remove to
serving platter and garnish with oranges. Serve with rice. Serves 4 to
6.
SALSA CORNBREAD
(Native American)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tbsp. butter, melted
1/2 cup yellow cornmeal
3/4 cup all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
Pepper, to taste
1 tbsp. honey
3 eggs, beaten until foamy
1/2 cup milk or buttermilk
1/2 cup whole kernel corn
1 sm. onion, diced
1 clove garlic, diced
1 sm. jalapeño pepper, diced
1/2 cup chopped tomatoes
1/2 cup grated cheddar cheese
Directions:
Generously coat an 8- or 9-inch cast-iron skillet with the butter and
place it in oven while the oven preheats to 425°F. Blending well,
combine all of the remaining ingredients except for the cheese, which
you should reserve to sprinkle over the top of the prepared batter.
When the butter has melted and the skillet is thoroughly heated, remove
the hot skillet from the oven and carefully pour the batter into it,
spreading it out even1y. Sprinkle the cheese over the batter. Return
skillet to oven and bake for 20 to 30 minutes or until a knife inserted
in the center comes out clean. Remove from oven and cool for 5 minutes.
Serve warm.
SOPAPILLA CHEESECAKE
PIE
~Shared by Linda
H., Rosharon, TX
Heavenly and soooo easy! My daughter made this for Thanksgiving.
Servings: 12
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch
baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla extract in a
bowl until smooth.
Unroll the cans of crescent roll dough, and use a rolling pin to shape
each piece into 9x13 inch rectangles. Press one piece into the bottom
of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into
the baking dish, then cover with the remaining piece of crescent dough.
Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture
over the top of the cheesecake.
Bake in the preheated oven until the crescent dough has puffed and
turned golden brown, about 30 minutes. Remove from the oven and drizzle
with honey. Cool completely in the pan before cutting into 12 or more
squares.
SPAGHETTI SALAD
~Shared by Treva, NC
"Cold Italian spaghetti salad. Great after it's been in the
refrigerator overnight."
1 pound spaghetti, broken into pieces
10 slices bacon
1/2 cup chopped celery
1 large onion, diced
1 green bell pepper, chopped
1 (2 ounce) can sliced black olives, drained
2 tomatoes, chopped
1/4 cup salad seasoning mix
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp. Drain and
crumble.
In a large bowl combine spaghetti, bacon, celery, onion, bell pepper,
olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to
coat. Chill until serving.
SPICY SHRIMP AND
RICE SOUP
~Shared by Marilyn
M., Canton, OH
Fine-tune the taste of this filling soup as you wish--intensify the
flavor with cilantro, add heat with jalapeños, or provide a crisp bite
with fresh bean sprouts. Serve with spiced baked wontons on the
side.
4 cups fat-free, less-sodium chicken broth
2 cups water
1 cup instant long-grain rice (such as Minute brand)
1 Tbsp. canola oil
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp, peeled and deveined
4 lime wedges
Bean sprouts (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)
Sliced jalapeño pepper (optional)
Combine chicken broth and water in a large saucepan, and bring to a
boil. Stir in instant long-grain rice, and bring to a boil. Remove from
heat, and let stand 5 minutes. Heat canola oil in a large nonstick
skillet over medium-high heat. Add garlic, red pepper, and shrimp;
sauté 3 minutes or until shrimp are done. Stir shrimp mixture into
broth mixture. Divide soup evenly among 4 bowls, and serve with lime
wedges. Top each serving with sprouts, onions, cilantro, and jalapeño,
if desired.
Yield: 4 servings (serving size: about 1 1/2 cups soup and 1 lime wedge)
BATTER-FRIED CHICKEN
~Shared by Johnny,
LA
Marcelle's father was famous for the dishes he cooked in his huge black
cast iron skillet, including fried chicken, fish and shrimp.
Makes 4 servings
1 cup all-purpose flour
1 teaspoon baking powder
1 ¼ teaspoon salt
¾ teaspoon cayenne
1 egg, beaten
1 cup whole milk
1 fryer, 3 ½ to 4 pounds, cut into serving pieces
Vegetable oil
Combine the flour, baking powder, salt, cayenne, egg and milk in a
large shallow bowl. Whisk to blend. Dip the chicken in the batter,
coating evenly and shaking off any excess.
Heat about 1 inch of vegetable oil in a large, heavy skillet to 360
degrees. Add the chicken and brown evenly on both sides. Reduce the
heat slightly, cover the skillet and fry until the chicken is tender
and golden brown, turning once, about 12 minutes per side. Drain on
paper towels.
Source: Marcelle Bienvenu, author and the Queen of Cajun cooking
BACON CHEESE DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
16 Slices bacon, diced, fried, and drained
2 Packages cream cheese - (8 oz ea), softened, cubed
4 Cups shredded cheddar cheese
1 Cup half-and-half
2 Teaspoons Worcestershire sauce
1 Teaspoon dried minced onion
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1 Dash hot sauce
Put all ingredients in the crock pot and cook on LOW, stirring
occasionally until cheese melts, about 1 hour. Taste and adjust
seasonings, add bacon, and keep on low to serve. Serve with cubed or
sliced French bread. This recipe yields 12 servings.
FRESH MARKET GAZPACHO
Spain
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
5 large roma (plum) tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, diced
1 cucumber - peeled, seeded, and diced
2 green onions, chopped
2 tablespoons finely chopped sweet onion
1/4 cup chopped fresh parsley
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 lemon, juiced
1 clove garlic, minced
1 (46 fluid ounce) can tomato juice
1 teaspoon curry powder
1 pinch dried tarragon
freshly ground black pepper to taste
1 dash hot pepper sauce
In a large glass bowl, mix the tomatoes, garbanzo beans, celery,
cucumber, green onions, sweet onion, parsley, red bell pepper, yellow
bell pepper, lemon juice, and garlic. Pour in the tomato juice. Season
with curry powder, tarragon, pepper, and hot pepper sauce. Chill in the
refrigerator at least 2 hours before serving.
MY OWN ORIGINAL
STROGANOFF STUFFED
PEPPERS
~Shared by Linda
H., Rosharon, TX
Serves 12-20
I came up with this recipe for my Gluten Free friends in my Bunko group.
3 Tbsp EVOO
3 lb ground beef
1 large onion, chopped
3 cloves garlic, minced,
1 small box fresh mushrooms, sliced
2 Tbsp tomato paste
3 Tbsp Paprika
2 Tbsp worchestershire sauce
Beef broth
Heavy cream
16 oz sour cream or Greek yogurt
6-10 peppers (use a variety of colors)
Brown the beef in batches. Saute onion, garlic and mushrooms in
EVOO. Stir in paprika and tomato paste and cook for 1
minute. Add worchestershire sauce and beef to pot. Add 2-3
cups of beef broth and bring to a boil. Add 2-3 cups of cream and
simmer until thick. Cool. Can refrigerate overnight.
Slice peppers vertically in half. Blanche in boiling water for
1-2 minutes then plunge into ice water. Drain and place in
greased casserole dish. Use ice cream scoop to fill
peppers. Bake covered with foil until heated through.
ROCKY ROAD FREEZE
~Shared by Treva, NC
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1/4 cup semi-sweet chocolate chips
25 NILLA Wafers, coarsely chopped
LINE 9-inch round pan with plastic wrap; set aside. Beat cream cheese
in large bowl with mixer until creamy. Gradually beat in milk. Add dry
pudding mix; beat until blended.
STIR in 2 cups COOL WHIP and all remaining ingredients except wafers.
SPOON into pan. Top with wafers; press lightly into cream cheese
mixture.
FREEZE 4 hours or until firm. Remove dessert 15 min. Before serving.
Unmold onto plate; discard plastic wrap. Serve with remaining COOL WHIP.
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CHEDDAR CORNMEAL
BISCUITS WITH CHIVES
~Shared by Treva, NC
These chive-flecked cornmeal biscuits taste best made with extra-sharp
Cheddar, but any type of Cheddar will work.
Makes 12 biscuits
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy
1 1/2 cups all-purpose flour
1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded extra-sharp Cheddar cheese
2 tablespoons cold butter, cut into 1/2-inch cubes
3/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh chives
1 tablespoon honey (optional)
3-5 tablespoons low-fat milk
1. Preheat oven to 400°F.
2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper
in a food processor. Pulse a few times to mix. Add cheese and butter
and pulse again until the mixture looks pebbly with small oat-size
lumps. Transfer the mixture to a large bowl.
3. Add sour cream, chives and honey (if using) and stir with a rubber
spatula until almost combined. Add 3 tablespoons milk, stirring, just
until the dough comes together; add more milk as needed until the dough
holds together in a shaggy mass. Don't overmix.
4. On a lightly floured surface, lightly pat the dough into a rectangle
about 9 by 5 inches and just over 1/2 inch thick. Using a large chef's
knife, divide the dough evenly into 12 biscuits. Place on an ungreased
baking sheet.
5. Bake the biscuits until lightly browned on top, 14 to 16 minutes.
Serve warm or at room temperature.
NUTRITION INFORMATION:
Per serving: 131 calories; 5 g fat (3 g sat, 1 g mono); 15 mg
cholesterol; 17 g carbohydrate; 4 g protein; 1 g fiber; 318 mg sodium;
39 mg potassium.
1 Carbohydrate Serving Exchanges: 1 starch, 1 fat
TIP: Shopping tip: Find stone-ground cornmeal in the natural-food
sections of supermarkets.
Source: EatingWell Magazine July/August 2008
EASY CLAM LINGUINE
~Shared by Maggie,
TX
Preparation Time: 10 minutes
Cook Time: 15 minutes
Linguine with clam sauce is one of our favorite fast and easy classics.
Don't underestimate the flavor of this simple sauce.
Ingredients:
1 box Dreamfields Linguine
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup dry white wine
2 cans (6 1/2-ounces each) minced clams, undrained
Salt
Crushed red pepper flakes
Chopped parsley (optional)
Directions:
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Add garlic;
cook 1 minute. Add wine. Increase heat to high and cook 2 minutes. Turn
off heat; stir in clams.
Drain pasta. Add to skillet with clam mixture, toss gently. Season to
taste with salt and red pepper flakes. Garnish with chopped parsley, if
desired. Serve immediately.
Makes 6 main dish servings.
Nutrition information per serving (1/6 of recipe): 312 calories; 21 g
protein; 9 g digestible Carbohydrates*; 4 g total fat; 0.4 g saturated
fat; 33 mg cholesterol; 99 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 49 g
carbohydrate.
Source: Dreamfields Pasta
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LEMONY SUGAR SNAP AND CHICKEN STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 cups, about 1-1/2 cups each
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, trimmed of fat
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/3 cup all-purpose flour
- 3 teaspoons extra-virgin olive oil, divided
- 12 ounces sugar snap peas or snow peas (4 cups), trimmed of
stem ends and strings
- 1 (14 ounce) can reduced-sodium chicken broth
- 3 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon freshly grated lemon zest
- 1 tablespoon lemon juice
DIRECTIONS
Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place
flour in a shallow pan and dredge the chicken strips in it, shaking off
excess. (Discard any leftover flour.)
Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add
peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a
large bowl.
Add the remaining 2 teaspoons oil to the pan and heat on high until
very hot. Add chicken and cook, stirring, until lightly browned and
opaque in the center, about 4 minutes. Transfer the chicken to a bowl
with the peas.
Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7
minutes. Reduce heat to medium and return the chicken and peas to the
pan. Cook until heated through. Add parsley, lemon zest and lemon
juice. Serve immediately.
Nutritional Information Per Serving (1-1/2 cups each): Calories: 263,
Fat: 6 g, Cholesterol: 68 mg, Carbohydrate: 15 g, Protein: 31 g, Fiber:
3 g, Sodium: 290 mg
Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
GRILLED TUNA STEAKS
~Shared by Mary S.,
Nashville, TN
Makes: 4 Servings
INGREDIENTS
- 2 tablespoons dry vermouth
- 1 tablespoon olive oil
- 2 green onions with green tops, chopped
- 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
- 1 clove garlic, minced
- 2 teaspoons chopped fresh marjoram, or 1/2 teaspoon dried
marjoram
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 4 tuna or halibut steaks (1 pound total), 3/4 to 1 inch thick,
thawed if frozen
- 1 lemon or lime, cut in wedges
DIRECTIONS
Prepare a charcoal grill or preheat the broiler and prepare the broiler
pan with non-stick pan spray.
Combine the marinade ingredients and pour over the fish. Cover and
refrigerate 1 to 2 hours.
Grill, covered, over medium coals, or broil 6 inches from the heat
source about 4 minutes per side, or until the fish is firm and opaque,
basting twice with the marinade. Do not overcook, or the fish will be
tough and dry.
Serve with lemon wedges.
Nutritional Information Per Serving: (3-1/2 ounces fish) Calories: 185,
Fat: 8 g, Cholesterol: 42 mg, Sodium: 149 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 1 g, Protein: 26 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
MELIZZANO DESPINA
(Eggplant Dip)
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
- 1 medium eggplant
- 1 teaspoon vegetable oil
- 1 onion
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Few sprigs fresh parsley, chopped
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F.
Brush eggplant lightly with vegetable oil. Using a fork, pierce the
skin lightly at 1-inch intervals. Place on a baking sheet and bake for
1 hour, or until eggplant is very soft and the skin is dark brown and
caved in.
Transfer eggplant to a working surface. Cut off 1 inch at the stem end
and discard (this part never quite cooks through). Peel the eggplant by
picking at an edge from the cut end, then pulling upward. The skin
should come off easily in strips.
Cut the eggplant lengthwise and place each half with the interior
facing you. With a spoon scoop out the tongues of seed-pods, leaving as
much of the flesh as possible. To remove the additional seed-pods
hiding inside, cut each piece of eggplant in half and repeat the
de-seeding procedure. Once de-seeded, let cleaned eggplant flesh sit to
shed some of its excess water.
Transfer drained eggplant flesh to a bowl. Using a wooden spoon, mash
and then whip the pulp until smooth and very soft. Coarsely grate onion
directly into the eggplant (the onion juice that results is very
important to this dip). Add lemon juice and whip with a wooden spoon
until perfectly integrated. Keep beating and add olive oil in a very
thin stream; the result should be a frothy, light colored emulsion.
Season to taste with salt and pepper. Transfer to a serving bowl and
garnish with chopped parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 166,
Carbohydrate: 9 g, Fiber: 0 g, Protein: 1 g, Fat: 15 g, Sodium: 4 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 3 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
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POUND CAKE S'MORES
~Shared by Maggie,
TX
Prep Time: 3 mins
Total Time: 5 mins
Servings: 2
Ingredients
2 slices pound cake
3 tablespoons mini marshmallows
2 tablespoons semi-sweet chocolate chips
caramel ice cream topping (optional)
chopped nuts, for topping (optional)
Directions
Place pound cake slices on a baking sheet. I line the sheet with foil
for easy clean-up. Sprinkle each slice with marshmallows and chocolate
chips. Above measurements are approximate for these toppings. I make
sure each slice is covered but not heaping. Broil 4-6 inches from the
heat for 1-2 minutes or til marshmallows are lightly browned. Transfer
to a plate. Drizzle with caramel ice cream topping and sprinkle on nuts
if desired.
Source: Food.com
http://www.food.com/recipe/pound-cake-smores-97897
HOMEMADE LEMONADE
~Shared by Maggie,
TX
2 Servings
Prep: 15 min. + chilling
Ingredients
3/4 cup sugar
1/2 cup water
1/4 cup lemon peel strips (about 1-1/2 lemons)
3/4 cup lemon juice (about 3 lemons)
1 cup club soda, chilled
Directions
In a small saucepan, heat sugar and water over medium heat until sugar
is dissolved, stirring frequently. Stir in lemon strips. Bring to a
boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly.
Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until
chilled. Discard lemon strips. Stir in club soda. Serve over ice.
Yield: 2-1/2 cups.
Nutrition Facts: 1-1/4 cups equals 313 calories, 0 fat (0 saturated
fat), 0 cholesterol, 26 mg sodium, 83 g carbohydrate, trace fiber,
trace protein.
Source: Taste of Home
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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BLUEBERRY-CHEESE DELIGHT
This dessert is easy and quick. You've got time to throw this keeper
together for dessert this evening!
Cooking Time: 15 min
Ingredients:
16 graham crackers
1/2 cup melted butter or shortening
1/4 cup sugar
2 eggs
1/2 cup sugar
1 (8-ounce) package cream cheese
1 teaspoon vanilla
1 can blueberry pie filling
Instructions:
Preheat oven to 350 degrees F.
Finely crush graham crackers. Blend with 1/4 cup sugar and butter.
Press into bottom of 8x11 pan.
Beat eggs add 1/2 cup sugar, Blend with softened cream cheese. Add
vanilla and mix until smooth.
Pour over crust and put in oven for 15 minutes at 350 degrees. Cool.
Spread 1 can of blueberry pie filling over cheese mixture.
Serve with cream or ice cream.
Source: http://www.RecipeLion.com
SPINACH AND RICE
CASSEROLE
Ingredients:
4 cups cooked white or brown rice
2 pounds raw, chopped spinach
1 cup chopped onion
2 cloves minced garlic
1 cup mushrooms, sliced
3 tablespoons butter
4 beaten eggs
1 cup milk
1-1/2 cups grated cheddar or Monterey jack cheese
1/4 cup chopped parsley
2 tablespoons tamari sauce
1/2 teaspoon salt, or to taste
a few dashes each nutmeg and cayenne (optional)
1/4 teaspoon pepper, or to taste
paprika to taste
Instructions:
Preheat oven to 350 degrees F. Saute onion, mushrooms and garlic with
salt in butter. When onions and mushrooms are soft, add spinach. Cook
approximately 2 minutes. Combine with all ingredients in a separate
bowl, except paprika. Spread into buttered casserole and sprinkle
paprika on top. Bake uncovered 35 minutes until casserole is firm and
lightly browned on top.
CHOCOLATE PECAN
KISSES
1 egg white
1/3 cup sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans
Place the egg white in a small bowl. Let stand at room
temperature for 30 minutes. Beat on medium speed until soft peaks
form. Gradually beat in the sugar, 1 tablespoon at a time, on
high speed until stiff peaks form. Fold in the chocolate chips
and the pecans. Drop by rounded teaspoonfuls 2 inches apart onto
parchment paper-lined baking sheets. Bake at 250 F for 40-45
minutes or until firm to the touch. Turn the oven off and let the
cookies dry in the oven for 1 1/2 hours. Carefully remove
the cookies from the parchment paper. Store in an airtight
container. Makes 1 1/2 dozen
Source: Taste Of Home
CHICKEN A LA KING
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 tablespoons all-purpose flour
1/4 teaspoon pepper
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 ounces) frozen peas, thawed
2 tablespoons diced pimientos, drained
Hot cooked rice
In a 3-qt. slow cooker, combine soup, flour, pepper and cayenne until
smooth. Stir in chicken, celery, green pepper and onion. Cover and cook
on low for 7-8 hours or until meat juices run clear. Stir in peas and
pimientos. Cook 30 minutes longer or until heated through. Serve with
rice.
Yield: 6 servings.
Source: Quick Cooking
BRUNCH PIZZA SQUARES
1 lb. bulk pork sausage
8 oz. tube refrigerated crescent rolls
4 eggs
2 Tbsp. milk
1/8 t. pepper
3/4 c. shredded cheddar cheese
In a skillet, cook sausage over medium heat until no longer pink; drain.
Unroll crescent dough into a lightly greased 13x9x2-inch baking pan.
Press dough 1/2 inch up the sides; seal seams. Sprinkle with cooked
sausage.
In a bowl, beat the eggs, milk and pepper; pour over sausage. Sprinkle
with cheese. Bake, uncovered, at 400 degrees for 15 minutes or until
the crust is golden brown and the cheese is melted.
8 servings
ROADHOUSE POTATOES
1 32-oz bag Southern Style Hash browns (the little square chunks)
1/4 cup Butter, melted
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup Onion, chopped fine
1 can Cream of Chicken Soup
1/2 pint Sour Cream
1 small Cheez Whiz
1/2 cup crushed Corn Flakes
1/4 cup Butter, melted
1/4 cup Butter, melted
Combine first 8 ingredients and place in a large, greased casserole.
Combine Corn Flakes with the melted butter and sprinkle on top.
Bake at 350 for 45 minutes.
SEAFOOD PIE FOR
DUMMIES
INGREDIENTS:
2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg
DIRECTIONS:
Thaw, rinse well and drain the seafood. Heat oven to 400 degrees.
Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in
pie plate. Beat remaining ingredients until smooth, 15 sec. in blender
at high speed. Pour over ingredients in pie plate. Bake until golden
brown and knife inserted halfway between center and edge comes out
clean, 35-40 min. Let stand 5 minutes before cutting (refrigerate any
remaining pie).
Yield: 6-8 servings
SPAGHETTI CASSEROLE
Prep: 20 min.
Bake: 55 min.
Ingredients
1 package (16 ounces) angel hair pasta
1-1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large
skillet, cook beef over medium heat until no longer pink; drain. Stir
in spaghetti sauce and tomato sauce. Remove from the heat.
Drain pasta. Combine soup and sour cream. In two 8-in. square baking
dishes, layer half of the meat sauce, pasta, soup mixture and cheese.
Repeat layers.
Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 350° for 55-65 minutes or until cheese is
melted.
To use frozen casserole: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Bake as directed.
Yield: 2 casseroles (6 servings each).
Source: Taste of Home Simple & Delicious, September/October 2007
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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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