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A
to Z
Recipes
July
13,
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'm hoping wherever you are, it is cooler than where I am here in Texas. Woo! I could fib and tell you it's so hot we're frying eggs on the sidewalk but - truth is - the chickens are laying boiled eggs. It's that darned hot!
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 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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Four
things you can't recover:
The stone........after its thrown....
The word..........after it's said......
The occasion.......after it's missed.....
The time...........after it's gone......
~Shared by Jim D.,
WA
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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LETTING YOUR SOUL CATCH UP
~Shared by Treva, NC
Did you know that practicing some form of relaxation is one of the
greatest gifts you can give yourself? Taking time each day to quiet
your mind and breathe deeply, can make a big difference in how you feel
throughout your day and into the night. And dedicating a day every week
for mental and spiritual renewal is equally important.
We're told that the word "relax" has its origin in the Latin word
"relaxare," which means "to loosen." When we relax, we are in effect
loosening tension, releasing tightly held energy and letting go. From
the state of relaxation we can experience calm peacefulness.
Another great word is the Hebrew word "Shabbat" which, of course, is a
day of rest. But it quite literally means to "quit; stop; take a
break." Whatever you are doing, stop it. Whatever you are saying, be
quiet. Sit down and take a look around. Don't do anything. Don't say
anything. Fold your hands. Take a deep breath...
Extended periods of rest are a biological necessity. The human body is
like an old-fashioned wind-up clock. If it is not rewound by rest,
ultimately it will run itself down.
A group of Americans made a trip with Brazilian natives down the Amazon
River. The first day they rushed. The second day they rushed. The next
day they rushed. One day, anxious to continue the trek, they were
surprised to find the natives seated together in a circle.
When asked the reason for the delay, a guide answered, "They are
waiting. They cannot move further until their souls have caught up with
their bodies."
Do you owe yourself time to let your soul catch up with your body?
Source: Steve Goodier
http://www.lifesupportsystem.com/
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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Great Little Quiz
~Shared by Judy M,
Montreal, Canada
When it says you only have 8 seconds to answer the question, they
aren't kidding!
Re-taking the test mixes up the questions so you can't gain anything
there.
This is VERY FAST, so be prepared.
You only have 8 seconds for each question.
Click on the Smartorstoopid link and have fun.
Smartorstoopid link:
http://www.flashbynight.com/test/
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: 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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Random Thoughts for
the Day
~Shared by Pat,
Merritt Island, FL
1. I think part of a best friend's job should be to immediately clear
your computer history if you die.
2. Nothing sucks more than that moment during an argument when you
realize you're wrong.
3. I totally take back all those times I didn't want to nap when I was
younger.
4. There is great need for a sarcasm font.
5. How the hell are you supposed to fold a fitted sheet?
6. Was learning cursive really necessary?
7. Map Quest really needs to start their directions on #5. I'm
pretty sure I know how to get out of my neighborhood.
8. Obituaries would be a lot more interesting if they told you how the
person died.
9. I can't remember the last time I wasn't at least kind of tired.
10. Bad decisions make good stories.
11. You never know when it will strike, but there comes a moment at
work when you know that you just aren't going to do anything productive
for the rest of the day.
12. Can we all just agree to ignore whatever comes after Blue
Ray? I don't want to have to restart my collection...again.
13. I'm always slightly terrified when I exit out of Word and it asks
me if I want to save any changes to my ten-page research paper that I
swear I did not make any changes to.
14. "Do not machine wash or tumble dry" means I will never wash this --
ever.
15. I hate when I just miss a call by the last ring (Hello? Hello? Damn
it!), but when I immediately call back, it rings nine times and goes to
voice mail. What'd you do after I didn't answer? Drop the phone and run
away?
16. I hate leaving my house confident and looking good and then not
seeing anyone of importance the entire day. What a waste.
17. I keep some people's phone numbers in my phone just so I know not
to answer when they call.
18. My 4-year old son asked me in the car the other day "Dad what would
happen if you ran over a ninja?" How the hell do I respond to that?
19. I think the freezer deserves a light as well..
20. I disagree with Kay Jewelers. I would bet on any given Friday or
Saturday night more kisses begin with Miller Lites than Kay.
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:
VERY BLUEBERRY PIE
~Shared by Vicki,
Sarasota, FL
1/4 cup water
5 tbsp. all purpose flour
Pinch of Salt
4 cups fresh blueberries, washed and drained
1 cup sugar
1/2 cup water
Baked 9 inch pie shell
Make a smooth paste with the 1/4 cup COLD water, flour and salt.
In a large saucepan, combine 1 cup of the blueberries with the sugar,
and 1/2 cup of the water, and bring it to a boil. Add the flour
paste and stir until it thickens and is smooth. Remove from heat, and
cool, uncovered.
When completely cool, mix the remaining blueberries and the blueberry
mixture in a large bowl to coat the berries.
Put into the baked and cooled pie shell, and refrigerate.
When cold, cut and serve, garnished with sweetened whipped cream or
whipped topping.
Serves 6 to 8.
Source: The Orange County Register Newspaper, California, in the 90's
POTATOES WITH
TOMATOES AND BASIL
~Shared by Jim D.,
WA
This tasty side dish would be great with almost any meat or seafood
entree. You could also add in chopped sweet peppers, or mushrooms if
you desired.
1 1/2 pounds Potatoes, peeled, and cut into 2 inch pieces
1/4 cup olive oil
1 small onion, coarsely chopped
2 cloves garlic, minced
3 tomatoes, halved, seeded, cored, and cut into large dice
Salt and Pepper to taste
Dash of Red Pepper Flakes
3 tablespoons fresh basil, chopped
Preheat the oven to 375 degrees F. Mix together the onions, oil, garlic
and potatoes. Season with the salt, pepper, and pepper flakes. Bake for
30-40 minutes, or until the potatoes have started to turn golden brown
and can be easily pierced with a fork. Increase the heat to 400
degrees, add the tomatoes, and return to the oven for an additional 10
minutes. Stir in the fresh basil and serve.
Serves: 4 to 6
PORCUPINE MEATBALLS
~Shared by Luanne,
FL
1 1/2 lbs. ground beef, I use 90 to 95% fat free beef
1/2 cup uncooked regular rice
2/3 cup milk
1 tablespoon instant minced onion, I use 1 medium onion, chopped finely
1 1/2 teaspoon salt, I use less than that
1/2 teaspoon pepper
1 10-1/2 oz., can condensed tomato soup
3/4 cup water
Combine beef, rice, milk, onion, salt and pepper. Drop rounded
tablespoonfuls of mixture into shallow baking pan, 13x9x2". Combine
soup and water. Pour over meat. Cover pan tightly with foil.
Bake at 350F for 1 hour.
Note: I like using the Tomato Bisque soup with this. Actually you could
use any soup you would chose.
Makes 6 to 8 servings.
ROSEMARY GARLIC BABY
BACK RIBS
~Shared by Doe,
Oliver, B.C., Canada
4 servings
If using a charcoal barbecue, place drip pan in centre & arrange
coals on either side. Set meat on greased grill over drip pan. Grill as
directed.
2 lbs pork back ribs
3 garlic, minced
2 tbsp fresh rosemary, chopped
1 tbsp EVO
1 tsp salt
1/2 tsp hot pepper flakes
1/2 tsp black pepper
1 lemon quartered
Remove membrane from underside of ribs, if attached; cut into 4
sections of 3-4 ribs each. In lg dish, combine garlic, rosemary,oil,
salt & pepper, hot pepper flakes. Add ribs & rub all over with
spice mixture. Cover & chill one hour or up to 24 hrs.
Set foil drip pan under 1 rack of 2 burner barbecue or under centre
rack of 3 burner barbecue. Heat remaining burners to medium heat. Place
ribs, meat side down on greased grill over unlit burner. Close lid
& cook, turning once, until meat is tender & pulls away from
ends of bones, about one hour. Squeeze lemon over ribs to serve.
EASY ALFREDO SAUCE
~Shared by Barb C.,
Chula Vista, CA
Ingredients
1 pint heavy whipping cream
1/2 cup butter
1 1/2 cups grated Parmesan cheese
Directions
1. In a medium saucepan combine whipping cream, butter or margarine,
and grated Parmesan cheese. Cook over medium low heat until smooth.
Remove from heat. Sauce will thicken upon standing.
Source: LilBitsofThisnThat-PSP@yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
RASPBERRY CHOCOLATE
CHIP THUMBPRINTS
~Shared by Marilyn
M., Canton, OH
1 cup whole almonds
1 1/2 cups whole-wheat pastry flour (see Note below)
1/2 cup oat flour (see Note below)
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup light oil, such as safflower or canola
1/3 cup maple syrup
1/4 cup apple juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup chocolate chips, preferably bittersweet
2 Tbsp. raspberry preserves
Position rack in center of oven; preheat to 350F. Coat a
baking sheet with cooking spray or line with parchment paper.
Process almonds in a blender in 2 batches until finely ground. Transfer
to a large bowl and add whole-wheat flour, oat flour, baking powder and
salt. Whisk oil, maple syrup, apple juice, almond and vanilla extracts
in a medium bowl.
Add wet ingredients to dry ingredients; stir to combine. Use your hands
to knead dough together; add 1 to 2 tablespoons additional apple juice
if mixture is too crumbly.
Form level tablespoonfuls of dough into balls and place on the prepared
baking sheet about 2 inches apart. Gently flatten each ball into a
disk, then make an indentation in the center using your thumb or a
small spoon. Place a few chocolate chips in each indentation, then
cover with 1/4 teaspoon preserves.
Bake one batch at a time, until golden around the edges, 15 to 17
minutes. Transfer to a wire rack to cool completely.
Makes 24 cookies.
Recipe Notes:
Whole-wheat pastry flour is milled from soft wheat. It contains less
gluten than regular whole-wheat flour and helps ensure a tender result
in delicate baked goods while providing the nutritional benefits of
whole grains.
Oat flour, made from finely milled whole oats, is a good source of
dietary fiber and whole grains. It can replace a portion of all-purpose
flour in many baking recipes and adds an oat flavor and texture.
SPICY SOUTHERN FRIED
CHICKEN
~Shared by Johnny,
LA
I've had this recipe for awhile---finally fixed it two weeks ago, and
WOW! The flavor is out of this world, really not hot, and chicken stays
juicy inside and crispy outside. Mr. Tanner----if you're out there,
thanks a million!!
Recipe By: Edward Tanner (winner of Wesson Oil's Fryfest Contest)
Serves: 4
Prep. Time: 45 minutes
1 frying chicken, cut up
3/4 cup Louisiana hot pepper sauce (I used Frank's)
1 teaspoon black pepper
1 teaspoon seasoned salt (I used Lawry's)
1 teaspoon poultry seasoning
2 1/2 cups all-purpose flour
Wesson vegetable oil (of course) for frying
Wash chicken pieces under cold running water; pat dry with paper
towels. Place chicken in a large sealable plastic bag or a large
non-reactive bowl. In a small bowl, combine hot pepper sauce, pepper,
seasoned salt and poultry seasoning; pour over chicken and toss to coat
well. Seal bag or cover bowl tightly; refrigerate 6-8 hours or
overnight, turning chicken pieces occasionally.
Place flour in a paper or plastic bag. Heat oil to about 340 degrees in
large deep cast-iron skillet to 1/2 the depth of the pan. Remove
chicken pieces one at a time and dredge in flour until well-coated. Fry
chicken pieces skin side down, a few at a time so as not to crowd,
10-14 minutes; turn and fry 12-15 minutes. Drain on paper towels before
serving.
Source: Carol Stevens, Shaboom's Kitchen
APRICOT WHITE
CHOCOLATE WALNUT SCONES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder plus 1/2 teaspoon salt
1/4 cup unsalted butter chilled
1/2 cup heavy whipping cream
1 large egg
1-1/2 teaspoons vanilla extract
6 ounces white chocolate, cut into 1/2-inch chunks
1 cup toasted walnuts, coarsely broken
1 cup dried apricots, finely chopped
Preheat oven to 375-degrees. In a large bowl stir together the
flour, sugar, baking powder, and salt. Cut the butter into
1/2-inch cubes and distribute them over the flour mixture. With a
pastry blender or two knives, used scissors fashion, cut in the butter
until the mixture resembles coarse crumbs. In a small bowl stir
together the cream, egg, and vanilla. Add the cream mixture to
the flour mixture and knead until combined. Knead in the white
chocolate, walnuts, and apricots. With lightly floured hands, pat
the dough out onto a floured work surface to a thickness of
5/8-inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat until all the dough is
used. Bake scones on an ungreased baking sheet for 15 to 20 minutes, or
until lightly browned on top. Place baking sheet on wire rack for
5 minutes, then transfer scones to wire rack to cool. Serve warm
or cool completely and store in an airtight container To toast walnuts,
place the walnuts in a single layer on a baking sheet and bake at
375-degrees for 5 to 7 minutes, shaking the sheet a couple of times,
until the nuts are fragrant.
SAMBUSA
Somalia
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (14 ounce) package spring roll wrappers
2 tablespoons olive oil
2 pounds ground beef
1 leek, chopped
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon salt
1 teaspoon pepper
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
1 tablespoon water, or as needed
1 quart oil for frying
Heat olive oil in a large skillet over medium heat. Add onions, leek
and garlic, and cook, stirring until the onions are transparent. Add
ground beef, and cook until about halfway done. Season with cumin,
cardamom, salt and pepper. Mix well, and continue cooking until beef
has browned.
In a small dish or cup, mix together the flour and water to make a thin
paste. Using one wrapper at a time, fold into the shape of a cone. Fill
the cone with the meat mixture, close the top, and seal with the paste.
Repeat until wraps or filling are used up.
Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep
heavy pot. There should be enough oil to submerge the wraps. Fry the
Sambusa a few at a time until golden brown. Remove carefully to drain
on paper towels.
TURKEY CRAB
STROGANOFF
~Shared by Linda
H., Rosharon, TX
1/4 c. butter
1/4 c. minced onion
1/2 lb mushrooms, sliced or 1 can (4 oz.), drained
4 c. diced cooked turkey
2 c. (10 1/2 oz) golden mushroom soup
2 c. ( 7 1/2 oz) crab meat, drained
1/4 t. pepper
1 c. sour cream
Toast points
Melt butter in skillet. Add onion, sauté 5 min. Stir in mushrooms &
cook, stirring occasionally, 5 min. Add next 4 ingredients. Cook over
low heat, stirring often, 15 min. Before serving, stir in sour cream
& heat.
Serve in chafing dish with basket of toast points.
8 servings.
Source: http://www.nancyskitchen.com
STRAWBERRY-GLAZED
FRUIT SALAD
~Shared by Treva, NC
I first tasted this delightful salad at a friend's house when she
served it with dinner. It tastes so good made with fresh strawberries.
After sampling it, no one would ever believe how incredibly easy it is
to prepare. - Jeri Dobrowski, Beach, North Dakota
SERVINGS 6-8
PREP 10 min.
TOTAL 10 min.
1 quart fresh strawberries, halved
1 can (20 ounces) pineapple chunks, drained
4 firm bananas, sliced
1 jar or pouch (16 ounces) strawberry glaze
In a large bowl, gently toss strawberries, pineapple and bananas; fold
in the glaze. Chill for 1 hour.
Note: Strawberry glaze can often be found in the produce section of
your grocery store.
Nutrition Facts One serving: (3/4 cup) Calories: 177 Fat: 1 g Saturated
Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Carbohydrate: 43 g Fiber: 3 g
Protein: 1 g
Source: Taste of Home
PUMPKIN CASSEROLE
~Shared by Marilyn
M., Canton, OH
1 (29 oz.) can solid pack pumpkin
1/3 cup brown sugar
5 Tbsp. butter, melted
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3 eggs, well beaten
1/2 cup cream or whole milk
2 Tbsp. honey
1/2 cup walnuts, chopped
Preheat oven to 375. Lightly grease casserole; set aside. Mix
pumpkin, sugar, butter, salt, and spices in large bowl. Add eggs and
cream; mix thoroughly. Spoon mixture into casserole dish. Drizzle honey
on top. Sprinkle with walnuts. Bake at 375 degrees in preheated oven
for 50 minutes or until slightly puffed.
CAJUN RICE DRESSING
~Shared by Johnny,
LA
1 pound of chicken giblets, rinsed and trimmed
1 pound of ground beef
1 pound of ground pork
1/4 cup of canola oil
1/4 cup of all purpose flour
1-1/2 cups of chopped onion
1 cup of chopped green bell pepper
1/2 cup of chopped celery
2 teaspoons of minced garlic
2 (6 ounce) cans of mushroom steak sauce (like Giorgio Dawn Fresh
brand) or 1 can cream of mushroom soup
2 cups of beef stock/broth
8 turns of the pepper mill, or to taste
1 tablespoon of Zatarain's Big & Zesty Creole seasoning, or your
favorite Cajun/Creole seasoning, to taste
3 cups of cooked rice
Chopped green onion, to garnish, optional
Hot sauce, for the table
Place the giblets in a saucepan, cover with water and bring to a boil.
Reduce heat and simmer for about 20 minutes; set aside to cool. Once
cooled, pulse the giblets in a food processor until finely minced.
Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking
pan. In a large skillet, brown and crumble the beef and pork.
Drain and set aside. In that same skillet, start a roux by heating the
canola oil over medium heat; stir in the flour. Cook, stirring
constantly until mixture reaches a caramel color. Stir in the
onion, bell pepper and celery; cook and stir about 5 minutes. Add in
the garlic and cook another minute. Stir in the mushroom steak
sauce or cream of mushroom soup and the beef stock, until fully
incorporated. Add the browned beef and pork to the sauce mixture. If
you are substituting a spicy sausage for the giblets, taste before
adding any Cajun or Creole seasoning; otherwise, stir in the
Cajun/Creole seasoning, pepper and rice and mix well. Taste and adjust
seasonings.
Turn out into the buttered baking dish, cover tightly with foil and
bake at 350 degrees F for 30 minutes.
Serve with hot sauce at the table.
Variation - Cajun Dressing Sandwich: Prepare the dish all the way
up to the point of adding the rice but omit the rice, and do not
bake. Instead, let mixture simmer on the stovetop for 20 minutes,
stirring regularly. Spoon the meat mixture onto warmed pistolette rolls
and serve as sandwiches.
Note: Can substitute one can of cream of mushroom soup for the
canned mushroom steak sauce. Can also omit the giblets and
substitute a couple of links of raw sausage (like fresh, un-smoked
andouille, or boudin), if desired. If you use a spicy raw sausage,
taste before adding any Cajun/Creole seasoning. If you are using
a more finely ground Cajun or Creole seasoning, you will probably want
to tone it down from a full tablespoon. As always, add a little first,
then taste and adjust.
Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com/
BEEFY THREE-CHEESE
ENCHILADAS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
3 pounds ground beef
2 tablespoons garlic, pressed or minced
2 tablespoons ground cumin
1 tablespoon chili powder
48 ounces mild salsa or picante sauce (for use with beef mix)
1-1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded cheddar cheese
6 cups shredded Monterey Jack cheese
3 red or green peppers, finely chopped
36 (6-inch) tortillas
48 ounces mild salsa or picante sauce (for topping)
4-1/2 cups shredded cheddar or Monterey Jack cheese
Instructions
Note: These instructions are for make-ahead freezer meals (6 meals of 4
servings each). However, if you are cooking for a crowd, simply use a
large pan and skip the freezing instructions. For a chicken version,
substitute shredded cooked chicken for the ground beef.
In a stock pan over medium heat, brown ground beef. Drain and return to
pan. Over medium heat add garlic, cumin, chili power and salsa; stir to
combine. When mixture is heated, add cream cheese chunks, stirring
until melted. Stir in cheddar cheese, Monterey Jack cheese and peppers.
Remove from heat and set aside.
Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto
each tortilla and rolling. Place 6 enchiladas in each container. Cover
with plastic wrap, pressing down to cling to food. Package salsa in
snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per
meal. Place a package of salsa and cheese in each container and cover.
Freeze.
Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid,
salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover
loosely with foil to prevent drying. Bake until bubbly around edges and
hot in the center, about 30 minutes. Remove foil and sprinkle with
cheese during the last 5 minutes of baking. Let stand at room
temperature 15 minutes before serving.
Yield: 24 servings
Nutrition information per one enchilada: 432 calories, 23 grams
protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95
milligrams cholesterol, 771 milligrams sodium
RASPBERRY CHEESE
BLINTZ BAKE
~Shared by Dorie, IL
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1/2 C. orange juice
6 eggs
2 egg whites
1 1/2 C. sour cream
1 C. all purpose flour
1/2 C. sugar
1/4 C. butter softened
2 t. baking powder
1 t. grated orange peel
1 t. vanilla extract
dash salt
Filling:
2 egg yolks
1 t. vanilla extract
2 C. cottage cheese
1 pkg. cream cheese (8 oz)
1/4 C. sugar
Topping:
1 (12 oz) pkg. frozen unsweetened raspberries thawed
2 T. cornstarch
3/4 C. orange juice
mandarin oranges, optional
Combine the first 11 ingredients in a blender. Cover and process
until smooth. Set aside 2 C. batter; pour remaining batter into a
greased 9x13 baking dish.
For filling, combine the egg yolks, vanilla, cottage cheese, cream
cheese and sugar in a blender. Cover and process until
smooth. Spoon filling over batter; cut through with a knife to
swirl. Top with reserved batter. Bake uncovered at 350 for
40-45 minutes or until center is just set. Let stand for 10
minutes before cutting.
For topping, press raspberries through a strainer; discard seeds and
pulp. In a small saucepan, combine cornstarch and orange juice
until smooth, stir in raspberry puree. Bring to a boil.
Cook and stir 2 minutes or until thickened. Serve with blintz
bake. Top with mandarin oranges if desired.
BUFFALO STYLE
STUFFED EGGS
~Shared by Linda
H., Rosharon, TX
SERVES 12
6 eggs
1/4 cup blue cheese, crumbled
2 tablespoons mayonnaise
1 1/2 teaspoons parsley, minced
1/4 teaspoon Tabasco sauce or hot sauce you use for wings
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon celery salt
1 celery rib, finely diced (optional)
Hard cook eggs. Cool, shell, then cut eggs in half. Mash
yolks and mix well all other ingredients except diced celery.
Place mixture in zip lock bag. Snip off corner and pipe
yolk mixture back into egg white halves.
Garnish with diced celery.
MARINATED GRILLED
CHICKEN BREAST WITH
WATERMELON-JALAPENO SALSA
~Shared by Treva, NC
Sweet watermelon perfectly complements the earthy spices—oregano, chili
powder, and cumin— used to marinate juicy chicken breasts.
4 servings (serving size: 1 chicken breast half and 1 cup salsa)
1 tablespoon chopped fresh oregano
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
2 cups (1/2-inch) cubed seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper (about
1 small)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
Combine first 6 ingredients in a large zip-top plastic bag. Add chicken
to bag; seal. Marinate in refrigerator up to 4 hours, turning bag
occasionally. Prepare grill.
Place chicken on a grill rack coated with cooking spray. Grill 5
minutes on each side or until done. Combine watermelon and remaining
ingredients. Serve watermelon mixture with chicken.
ANGEL FOOD CAKE WITH
MIXED BERRIES
~Shared by Marilyn
M., Canton, OH
1 package (1 pint) fresh strawberries
1 package (1/2 pint) fresh raspberries
1 package (1/2 pint) fresh blackberries
1 package (1/2 pint) fresh blueberries
2 Tbsp. sugar
1 purchased (10- to 12-ounce) angel food cake
In a large bowl, combine berries and sugar, mashing slightly to make
juice.
Spoon berry mixture over top of angel food cake or over slices.
Garnish with additional fresh berries, if desired.
Yield - serves 8
FRIED BLACK-EYE PEAS
~Shared by Johnny,
LA
1/2 lb. black-eye peas
1 sm. green pepper, minced
2 tsp. salt
1 tsp. black pepper
1/4 c. water
Cooking oil
1/2 sm. chopped onion
1/2 tsp cayenne
1 minced jalapeño
Soak peas overnight. Remove skins and mash pulp in food grinder. Add
onion, green pepper, jalapeño, cayenne, black pepper and salt in water.
Stir in with mashed peas until creamy. Drop by tablespoons in hot oil
and fry until brown, then drain.
WHOLE BAKED
TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Pork tenderloin (2 to 3 lb.)
salt and pepper to taste
1/2 cup Log Cabin syrup
1/2 cup catsup
1/4 cup water
1/4 tsp. garlic
1/2 tsp. Worcestershire sauce
Blend syrup, catsup, water, garlic, and Worcestershire sauce by hand.
Flour and brown meat. Salt and pepper. Put meat in foil, pour sauce
over meat. Bake for 2 hours at 350 degrees.
FRUIT PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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3 recipes pastry for a 9 inch double crust pie
1 (14.5 ounce) can pitted sour red pie cherries
1 (21 ounce) can cherry pie filling
4 cups dried currants
3 cups dried cranberries
2 (16 ounce) cans gooseberries
6 apples - peeled, cored, and sliced
2 1/4 cups white sugar
1 tablespoon ground cinnamon
1 tablespoon almond extract
3 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants,
cranberries, gooseberries, apples, sugar, cinnamon, and almond extract.
Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie
pans. Dot each pie with 1 tablespoon butter. Cover each pie with top
pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.
EASY PASTITSIO
~Shared by Linda
H., Rosharon, TX
This version of the classic Greek casserole recipe is made with elbow
macaroni, ground beef, and an egg- enriched white sauce. To simplify
it, bottled Alfredo sauce replaces the homemade white sauce.
Servings: 8 servings
1 package (8 ounces) uncooked elbow pasta
1-1/2 pounds ground beef
1 can (14.5 ounces) diced tomatoes with onion and garlic
1 cup frozen chopped sweet green pepper, optional
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
5 eggs
2 jars (16 ounces each) bottled reduced-fat Alfredo sauce
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan
1 bag (12 ounces) green salad with dressing (optional)
Heat oven to 375 degrees F. Coat shallow 3-quart casserole with
nonstick cooking spray.
Cook pasta in large pot of lightly salted boiling water until al dente,
firm but tender, 6 to 8 minutes. Drain.
While pasta is cooking, heat 12-inch skillet over high heat. Add beef;
cook, breaking up with spoon, until no longer pink, about 3 minutes;
drain off any excess fat from skillet. Add tomatoes, green pepper,
cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has
evaporated. Remove from heat.
Spread half the pasta over bottom of prepared casserole. Spoon meat
mixture evenly over the pasta. Cover the meat with the remaining pasta.
Whisk eggs in a medium-size bowl until blended. Stir in Alfredo sauce
and nutmeg until well blended. Slowly pour mixture evenly over the
pasta in the casserole. Sprinkle the top evenly with the grated
Parmesan cheese.
Bake the casserole in the 375 degrees F oven for 30 minutes or until
the mixture is bubbly and the top is golden brown. Let casserole stand
15 minutes. Serve with salad, if desired.
Nutrition Facts
Calories 715, Total Fat 38 g, Saturated Fat 19 g, Cholesterol 257 mg,
Sodium 1866 mg, Carbohydrate 58 g, Fiber 2 g, Protein 37 g.
Percent Daily Values are based on a 2,000 calorie diet
Source: Family Circle
BANANA SPLIT TART
~Shared by Treva, NC
Top an easy unroll-and bake Pillsbury® refrigerated pie crust with a
yogurt filling and fresh strawberries.
INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed
on box
1/2 cup semisweet chocolate chips, melted*
2 containers (6 oz each) Yoplait® Original 99% Fat Free banana crème or
French vanilla yogurt
2 small bananas, sliced
1 can (21 oz) strawberry pie filling
1 cup fresh strawberries, sliced
1. Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust
flat in center of ungreased large cookie sheet. Place second crust flat
over first crust, matching edges and pressing to seal. With rolling
pin, roll out into 14-inch round.
2. Fold 1/2 inch of crust edge under, forming border; press to seal
seam. If desired, flute edge. Prick crust generously with fork.
3. Bake 20 to 25 minutes or until golden brown. Cool completely, about
30 minutes.
4. Spread 1/4 cup of the melted chocolate chips evenly over cooled
baked crust. Spread yogurt over chocolate. Arrange banana slices on top
of yogurt. Spread pie filling evenly over top. Arrange strawberries
over pie filling. Drizzle remaining melted chocolate over top. Cut into
wedges. Store in refrigerator.
Source: Pillsbury
EASY GREEK CHICKEN
CASSEROLE
~Shared by Marilyn
M., Canton, OH
1 Tbsp. olive oil
1 large onion, chopped (about 2 cups)
2 Tbsp. dried thyme
1 to 2 teaspoons black pepper (to taste)
10 garlic cloves, minced
6 cups cubed (1/2-inch) red potato (about 2 pounds)
2 cups cut (1-inch) green beans (about 1/2 pound)
1/4 cup water
2 Tbsp. finely chopped olives (or anchovy paste)
2 (14.5-oz) cans no-salt-added diced tomatoes, undrained
8 skinned, boned chicken thighs (about 1 pound) (or any chicken parts
desired)
1/2 cup (2 ounces) crumbled feta cheese
Preheat oven to 375F. Heat olive oil in a large Dutch oven over medium
heat. Add onion, and sauté for 3 minutes. Add the thyme, pepper, and
garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté
8 minutes or until potato begins to brown. Stir in green beans, water,
olives or anchovy paste, and tomatoes. Remove mixture from heat. Nestle
chicken into potato mixture; top with feta cheese. Cover and bake at
375F for 45 minutes. Serves 4.
RITZ MOCK APPLE PIE
~Shared by Johnny,
LA
The National Biscuit Company created Ritz Crackers in 1933 and shortly
afterward introduced a recipe that has remain an adored oddity for
nearly 70 years: Mock Apple Pie. Its popularity soared during World War
II when fresh apples were a luxury few could afford.
Pastry for 2-crust (9-inch) pie
36 Ritz Crackers, coarsely broken (about 1 3/4 cups crumbs)
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
Roll out half the pastry and line a 9-inch pie plate. Place cracker
crumbs in prepared crust; set aside.
Heat water, sugar and cream of tartar to a boil in saucepan over high
heat; simmer for 15 minutes. Add lemon juice and peel; cool.
Pour syrup over cracker crumbs. Dot with margarine or butter; sprinkle
with cinnamon. Roll out remaining pastry; place over pie. Trim, seal
and flute edges. Slit top crust to allow steam to escape.
Bake at 425*F (220*C) for 30 to 35 minutes or until crust is crisp and
golden. Cool completely.
Makes 10 servings.
CROCK POT CHEESE DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. ground beef
1 package taco seasoning mix
1 lb. Velveeta cheese
1 jar med. or hot Picante sauce
1 can Mexican refried beans
Tortilla chips
Cube Velveeta cheese and place in crock pot. Heat on medium to start.
Brown ground beef and drain off fat. Add taco seasoning and 1/2 cup
water. Simmer for 10 to 15 minutes, until water is cooked down. Add
refried beans. Add meat mixture to cheese in crock pot. Add picante
sauce last. Cook on high until cheese is melted. Mix well. Reduce heat
and cook about 30 minutes. Serve hot or cold (best hot) with tortilla
chips.
GERMAN PORK ROAST
~Shared by Dorie, IL
A2Z Recipes Yahoo
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3 T. olive oil
4 garlic cloves minced
1 t. lemon juice
1 t. stone ground mustard
1 t. salt
1/2 t. each dried oregano, thyme and rosemary, crushed
1/4 t. pepper
1 boneless whole pork loin roast
4 medium potatoes peeled and cut into wedges
3 medium onions
1 medium yellow tomato cut into wedges
In a small bowl combine the oil, garlic, lemon juice, mustard and
seasonings. Rub over roast. Place on a rack in a shallow
roasting pan.
Bake uncovered at 350 for 20 minutes. Add the potatoes, onions
and tomatoes to the pan; bake 40-70 minutes longer or until a meat
thermometer reads 160 at vegetables are tender. Let stand for 10
minutes before slicing.
MEXICAN SUCCOTASH
~Shared by Linda
H., Rosharon, TX
This all-purpose side dish incorporates lots of late-summer
produce—great for using your garden bounty or farmers' market finds.
Yield: 8 servings (serving size: about 3/4 cup)
1 poblano chile
2 cups shelled fresh lima beans (about 2 pounds unshelled beans)
1 tablespoon olive oil
1 cup finely chopped Vidalia or other sweet onion
1 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic cloves, minced
2 cups fresh corn kernels
1 cup grape tomatoes, halved
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cilantro sprigs (optional)
Preheat broiler. Cut poblano chile in half lengthwise; discard
seeds and membranes. Place chile halves, skin sides up, on a foil-lined
baking sheet; flatten with hand. Broil 10 minutes or until blackened.
Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop,
and set aside.
Place beans in a medium saucepan; cover with water. Bring to a boil;
reduce heat to medium, and cook 25 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion
and bell peppers; sauté 6 minutes. Add garlic; sauté 1 minute. Stir in
beans and corn; sauté 6 minutes or until corn is tender. Add poblano
and tomatoes; cook 2 minutes. Remove from heat; stir in chopped
cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs,
if desired.
Source: Cooking Light, JUNE 2009
CHOCOLATE GLAZED
OATMEAL SHORTBREAD
~Shared by Treva,
NC
SHORTBREAD:
2 c. unsifted all-purpose flour
1 c. uncooked quick oats
3/4 tsp. salt
1 c. butter, softened
1 c. confectioners' sugar
2 tsp. vanilla extract
Colored sugar, nonpareils or 1 c. chopped nuts
CHOCOLATE GLAZE:
1 (6 oz.) pkg. semi-sweet chocolate bits
1 tsp. vegetable shortening
Preheat oven to 325 degrees. In a small bowl, combine flour, oats and
salt. Set aside.
In a large bowl, combine butter, confectioners' sugar and vanilla. Beat
until creamy. Gradually blend in flour mixture. Roll into teaspoon
sized balls or into 2-inch legs. Place on ungreased cookie sheet. Bake
15 to 20 minutes. Cool for 1 minute. Remove and place on wire rack to
cool.
To make glaze: In top of double boiler, semi-sweet chocolate bits and
vegetable shortening and stir until smooth. If too thick, add 1
tablespoon milk and stir until smooth. Dip ends of cookies in glaze,
then roll in colored sugar, nonpareils or nuts.
Makes 4 & 1/2 dozen cookies.
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MEDITERRANEAN CHICKEN SALAD
~Shared by Linda
H., Rosharon, TX
The next time you grill or broil chicken breasts, cook some extra
pieces to use in this salad. Or if you prefer, pick up some packaged
cooked chicken breast strips or cubes at the grocery store.
Servings: 6 (about 1-1/2 cup) servings
1/3 cup lemon juice
2 tablespoons snipped fresh mint
2 tablespoons snipped fresh basil
2 tablespoons olive oil
1 tablespoon honey
1/4 teaspoon ground black pepper
5 cups shredded romaine lettuce
2 cups cut-up cooked chicken breast
2 plum tomatoes, cut into wedges
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
2 tablespoons pitted kalamata olives, quartered (optional)
2 tablespoons crumbled reduced-fat feta cheese
Whole kalamata olives (optional)
For dressing: In a screw-top jar, combine lemon juice, mint, basil,
oil, honey, and pepper. Cover and shake well.
Place lettuce on a large platter. Top with chicken, tomatoes, beans,
the quartered olives (if using), and cheese. Drizzle with dressing. If
desired, garnish individual servings with whole olives.
Nutrition Facts
Calories 237, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4
g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 292 mg,
Carbohydrate 23 g, Total Sugar 8 g, Fiber 5 g, Protein 20 g.
Daily Values: Vitamin A 0%, Vitamin C 44%, Calcium 6%, Iron 13%.
Exchanges: Vegetable 1, Starch 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
Source: Diabetic Living
BUTTERSCOTCH BARS
~Shared by Treva, NC
A small square of these rich bars is enough to satisfy a dessert
craving. The flour and oats mixture is somewhat dry after combining,
but it serves as both a solid base for the soft butterscotch chip layer
and a crumbly, streusel-like topping.
1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels (about 8 ounces)
1/8 teaspoon salt
1/2 cup finely chopped walnuts, toasted
1. Preheat oven to 350°.
2. Combine sugar and butter in a large bowl. Stir in vanilla and egg.
Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a
bowl. Add oat mixture to sugar mixture; stir with a fork until combined
(mixture will be crumbly). Place 3 cups oat mixture into the bottom of
a 13 x 9–inch baking pan coated with cooking spray; press into bottom
of pan. Set aside.
3. Place sweetened condensed milk, butterscotch morsels, and 1/8
teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or
until butterscotch morsels melt, stirring every 20 seconds. Stir in
walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle
evenly with remaining oat mixture, gently pressing into butterscotch
mixture. Bake at 350° for 30 minutes or until the topping is golden
brown. Place pan on a cooling rack; run a knife around outside edge.
Cool completely.
Yield: 36 servings (serving size: 1 bar)
CALORIES 148 ; FAT 5.1g (sat 2.7g,mono 0.9g,poly 1.1g); CHOLESTEROL
11mg; CALCIUM 31mg; CARBOHYDRATE 23.4g; SODIUM 87mg; PROTEIN 2.6g;
FIBER 0.8g; IRON 0.8mg
Source: Cooking Light, APRIL 2009
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SALMON AND GRAPEFRUIT SAUCE
~Shared by Mary S.,
Nashville, TN
Makes: 4 Servings
Serving Size: About 3-1/2 ounces salmon plus 2 tbsp sauce
INGREDIENTS
- 1/2 cup minced shallots or finely chopped sweet onion
- 2 teaspoons olive oil
- 1 large salmon fillet (1 pound), cut into 4 pieces
- 3/4 cup fresh grapefruit juice, preferably pink or ruby red
DIRECTIONS
Saute the shallots in the oil in a non-stick skillet until tender,
about 4 minutes. Add the salmon and grapefruit juice. Cover and simmer
over low heat until the salmon is opaque, about 6 to 8 minutes.
Transfer the salmon to warm serving plates.
Increase the heat and simmer the juices about 2 minutes until reduced
to 1/2 cup; pour over the salmon.
Nutritional Information Per Serving: Calories: 242, Fat: 12g,
Cholesterol: 70mg, Sodium: 56mg, Carbohydrate: 8g, Dietary Fiber: 1g,
Sugars: 4g, Protein: 25g
Diabetic Exchanges: 1/2 Fruit, 4 Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
GLAZED MINI CARROTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 cups mini carrots (1 pound)
- 1/3 cup water
- 1 tablespoon honey
- 2 teaspoons butter
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Combine carrots, water, honey, butter and salt in a large skillet.
Bring to a simmer over medium-high heat. Cover and cook until tender, 5
to 7 minutes.
Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1
to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and
serve.
Nutritional Information Per Serving (1/2 cup): Calories: 74, Fat: 2 g,
Cholesterol: 5 mg, Carbohydrate: 14 g, Protein: 1 g, Fiber: 2 g,
Sodium: 236 mg
Diabetic Exchanges: 2 Vegetable
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
CURRIED SHRIMP
~Shared by Mary S.,
Nashville, TN
Makes: 4 Servings
INGREDIENTS
- 2 tablespoons margarine
- 1/4 cup chopped onions
- 1 small clove garlic, minced
- 1 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/8 teaspoon freshly ground pepper
- 1 pound raw medium shrimp, peeled and deveined (about 12 ounces
after peeling)
DIRECTIONS
Melt the margarine in a medium non-stick saucepan over medium heat.
Saute the onion and garlic until soft, about 5 minutes. Stir in the
milk, flour, salt, curry powder, and pepper. Whisk and simmer until the
sauce is thickened, about 5 minutes. Set aside.
Bring a pot of water to a boil; drop in the shrimp and return to a
boil. Reduce the heat; simmer for 4 minutes, or until the shrimp turn
pink and are just cooked through (do not overcook). Drain well.
Stir the shrimp into the curry sauce; heat thoroughly. Taste and add
more curry powder or pepper, if desired.
Nutritional Information Per Serving (1/4 of recipe, about 1 cup):
Calories: 154, Fat: 7 g, Cholesterol: 122 mg, Sodium: 528 mg,
Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 16 g
Diabetic Exchanges: 1/2 Starch, 2 Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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CUCUMBER AND SQUASH SALAD
~Shared by Maggie,
TX
1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tbsp chopped green onion
1 tbsp shredded Parmesan cheese
Dash red pepper flakes, crushed
2 tbsp prepared Italian salad dressing
In a small bowl, combine the first five ingredients. Drizzle with
salad dressing. Toss to coat.
Makes 2 servings
Source: Taste Of Home
SANTA FE FOLDOVER
~Shared by Maggie,
TX
1 cup Bisquick Heart Smart® mix
2 tablespoons cornmeal
1/4 cup very hot water
1 cup canned no-salt-added black beans, drained, rinsed
1/3 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons sliced green onions (2 medium)
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2 cup shredded lettuce
1/3 cup chopped tomato
3 tablespoons fat-free sour cream
Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch
pizza pan with cooking spray.
In small bowl, stir Bisquick® mix, cornmeal and very hot water until
soft dough forms. Place on surface sprinkled with Bisquick mix, gently
rolling to coat. Shape into ball; knead about 5 times or until smooth.
Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan.
In small bowl, stir together beans and salsa; spread over dough to
within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle
cheese over beans.
Bake 25 to 28 minutes or until crust is golden brown and cheese is
melted. Top with remaining ingredients.
Nutritional Information
1 Serving: Calories 300 (Calories from Fat 45); Total Fat 5g (Saturated
Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 640mg; Total
Carbohydrate 53g (Dietary Fiber 6g, Sugars 6g); Protein 11g Percent
Daily Value*: Vitamin A 8%; Vitamin C 4%; Calcium 30%; Iron 20%
Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Very
Lean Meat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
http://www.bettycrocker.com/recipes/santa-fe-foldover-cooking-for-2/71f4e076-b4df-4414-b6f9-ad85cef16cb8
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DILL-ONION BATTER BREAD
1 pkg. (1/4 ounce) active dry yeast
1/4 cup warm water (110-115)
1 cup warm milk (110-115)
2 tbsp butter, softened
2 tbsp sugar
1 egg
2 tsp dill seed
2 tsp dried minced onion
1/2 tsp salt
3 cups flour
In a large bowl, dissolve the yeast in warm water. Add the milk,
butter, sugar, egg, dill seed, onion, salt, and 1 1/2 cups flour.
Beat on low speed for 30 seconds. Beat on high for 3
minutes. Stir in the remaining flour - The Batter Will Be
Sticky. Do Not Knead. Cover and let rise in a warm place
until doubled, about 1 hour. Stir the batter down. Spoon
into a greased 9 x 5 inch loaf pan. Cover and let rise until
nearly doubled, about 45 minutes. Bake at 350 F for 30-35 minutes
or until golden brown. Cover loosely with foil if the top browns
too quickly. Cool for 10 minutes before removing from the pan to
a wire rack.
Makes 1 loaf
Source: Taste Of Home
TRULY LOW CARB
IMPOSSIBLE BREAKFAST PIE
I found this on a great blog called "She Knows".
Ingredients:
10 oz. frozen spinach, thawed
8 slices cooked bacon, crumbled
1 cup sour cream
1 cup cottage cheese
1/2 cup low-carb bake mix (Atkins Nutritionals brand analyzed here)
1/4 cup melted butter
2 eggs
1 tomato
1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 350 degrees F. Grease a pie plate.
2. Squeeze all of the water out of the spinach, then separate and
scatter in the bottom of the pie pan. Cover with layer of crumbled
bacon.
3. Mix sour cream, cottage cheese, butter, bake mix, and eggs. Pour
into pie plate. Slice tomato very thin and lay on top. Sprinkle with
parmesan.
4. Bake for 35 minutes, until golden brown on top. Filling should still
be soft, but not watery.
Makes eight servings.
Per serving: 6.3g carbohydrates; 2.2g fiber; 17.5g protein; 32.9g fat;
113mg cholesterol; 594mg sodium; 387 calories
Source: Cooking TLC: Truly Low Carb Cooking Vol. I, by Karen Rysavy
http://www.amazon.com/exec/obidos/ASIN/0971492913/atozreci-20
CHEESY BEEF CASSEROLE
Prep: 10 min.
Bake: 30 min.
Ingredients
1-1/2 pounds ground beef
1 envelope taco seasoning
2 cups water
2 cups uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) chopped green chilies, undrained
2 cups (8 ounces) shredded Mexican cheese blend
Directions
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in the taco seasoning, water, rice, soups and chilies.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at
350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes
longer or until heated through and cheese is melted.
Yield: 6-8 servings.
Source: Country Woman January/February 2005
GOLDEN HARVEST
COOKIES
2/3 cup butter, softened
1/3 cup packed brown sugar
1 egg
1 tsp vanilla
3/4 cup self-rising flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1 1/2 cups quick-cooking oats
1 cup shredded carrots
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped pecans
1/2 cup raisins
In a large bowl, cream the butter and the brown sugar until light and
fluffy. Beat in the egg and the vanilla. Combine the flour,
cinnamon, and the cloves. Gradually add to the creamed
mixture. Mix well. Stir in the remaining ingredients.
Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking
sheets. Bake at 375 F for 12-14 minutes or until golden
brown. Remove to the wire racks to cool.
Makes 3 1/2 dozen
Source: Taste Of Home
SUN-DRIED TOMATO
CROCKPOT SPAGHETTI
SAUCE
1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup chopped celery
2 garlic cloves, minced
1 36 oz. can whole or chopped tomatoes, undrained
2/3 cup Chablis or other dry white wine but grape juice will work, just
dilute with some water
1 teaspoon dried fennel seed
1 1/2 teaspoons basil
1/2 teaspoon oregano
1/2 teaspoon freshly ground black pepper
salt to taste
Place all ingredients in crockpot and cook on LOW for 6 to 8 hours. You
can add mushrooms, if desired.
CHICKEN & FRUIT
SALAD
1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese
Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a
large bowl until smooth. Reserve 1/4 cup of the dressing in a small
bowl. Add the mixed greens to the large bowl and toss to coat. Divide
among 4 plates and top with chicken, melon, walnuts and feta. Drizzle
each portion with 1 tablespoon of the reserved dressing.
FRENCH TOAST
CASSEROLE
1 loaf (10 oz.) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 c. milk
4 t. sugar
1 t. vanilla extract
3/4 t. salt, optional
Topping:
2 Tbsp. butter or margarine, cubed
3 Tbsp. sugar
2 t. ground cinnamon
Maple Syrup, optional
Place bread cubes in a greased 13x9x2-inch baking dish.
In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over
bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Dot with butter.
Combine sugar and cinnamon; sprinkle over the top.
Cover and bake at 350 degrees for 45 to 50 minutes or until a knife
inserted near the center comes out clean. Let stand for 5 minutes.
Serve with syrup if desired.
Makes 12 servings
One serving (if prepared with egg substitute equivalent to 8 eggs, skim
milk and reduced fat margarine and without salt and syrup) equals 147
calories and 3 gm of fat.
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A
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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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