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A
to Z
Recipes
July 17,
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. It's
still hot as heck here in Texas but we got some rain the other day. I
was so excited! My city got 17 drops. I counted them. One by one.
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.
Just a
quick "thank you!" for reader Marti L., Green Valley, AZ, for her
donation toward the publishing and web site expenses of A to Z Recipes.
Thanks, Marti!!
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
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Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
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"A
successful person is one who can lay a firm foundation with the
bricks that others throw at him or her."
~ David Brinkley
Click
if you have a submission for the Food For Thought section of
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A Hug In Your Inbox
~Shared by Treva, NC
I am sending a hug to your inbox
Remember it comes from a friend.
I typed your name and e-mail address
It was easy to click the button send.
This hug in your inbox came from me
It does not cost a thing, it is free.
I laugh as I send a hug flying your way
It is my surprise for you today.
A hug in your inbox with wishes
Of love, happiness, and song
Now a nice thing you can do
If you like, send this hug along.
A hug in your inbox is an amazing thing
It is the perfect way for me to say
I pray God gives you many blessings
And gives you peace in every way.
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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How to Make Homemade Applesauce
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
You think making and canning your own applesauce is difficult or
expensive? Not at all! Here's how to do it, complete
instructions in easy steps and completely illustrated. The applesauce
will taste MUCH better than anything you've ever had from a store, and
by selecting the right apples, it will be so naturally-sweet that you
won't need to add any sugar at all. Prepared this way, the jars have a
shelf life of 18 months to 2 years, and require no special attention.
Here is a downloadable step-by-step tutorial. It is in PDF format:
http://www.pickyourown.org/pdfs/How_to_Make_Homemade_Applesauce.pdf
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
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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
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Use
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Use
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from A to Z.
Use
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posting: A to Z Recipes.
See
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Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
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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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(This one cracks me
up no matter how
many times I read it!)
THE NAME GAME
~Shared by Jim D.,
WA
If Kitty Carlisle married Conway Twitty, she'd be Kitty Twitty.
If Yoko Ono married Sonny Bono, she'd be Yoko Ono Bono.
If Dolly Parton married Salvador Dali, she'd be Dolly Dali.
If Oprah Winfrey married Depak Chopra, she'd be Oprah Chopra.
If Olivia Newton-John married Wayne Newton, then divorced him to marry
Elton John, she'd be Olivia Newton-John Newton John.
If Sondra Locke married Elliott Ness, then divorced him to marry Herman
Munster, she'd become Sondra Locke Ness Munster.
If Bea Arthur married Sting, she'd be Bea Sting.
If Liv Ullman married Judge Lance Ito, then divorced him and married
Jerry Mathers, she'd be Liv Ito Beaver.
If Snoop Doggy Dogg married Winnie the Pooh, he'd be Snoop Doggy Dogg
Pooh.
How about a baseball marriage? If Boog Powell married Felipe Alou, he'd
be Boog Alou.
If Shirley Jones married Tom Ewell, then Johnny Rotten, then Nathan
Hale, she'd be Shirley Ewell Rotten Hale.
If Ivana Trump married, in succession, Orson Bean (actor), King Oscar
(of Norway), Louis B. Mayer (of MGM), and Norbert Wiener
(mathematician), she would then be Ivana Bean Oscar Mayer Wiener.
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:
10 POUND CHEESECAKE
~Shared by Donna
R., Yuma, AZ
I got this from
allrecipes. It is
soooo good!
"There's no baking required to create this stunning, smooth, and creamy
cherry-topped cheesecake."
Ingredients:
2 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/2 cup melted butter
3 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed
2 (21 ounce) cans cherry pie filling
Directions:
1. Stir together graham cracker crumbs, sugar, and melted butter. Press
into a 9x13 inch baking dish.
2. Use an electric mixer to beat the cream cheese until smooth. Beat in
the sweetened condensed milk, lemon juice, and vanilla extract until
well blended and smooth. Fold in whipped topping. Pour filling into
crust and smooth the top.
3. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Source: AllRecipes
http://allrecipes.com/Recipe/10-pound-cheesecake/detail.aspx
FRIED CORNMEAL MUSH
~Shared by Luanne,
FL
Does everyone remember this OLD favorite? I still make a bread pan full
now and then to eat for supper with either sausage or bacon and a fried
egg. How can you go wrong?
1 cup cornmeal
1 cup cold water
3 cups water
1 teaspoon salt
Stir cornmeal into 1 cup cold water in a bowl.
Bring 3 cups water and the salt to a boil in a large saucepan. Add
cornmeal mixture to the boiling water gradually, stirring constantly.
Cook for 5 to 10 minutes or until thickened, stirring frequently.
Pour hot mixture into lightly greased loaf pan. Cool at room
temperature and then cover and refrigerate overnight.
Cut into medium slices. Fry in butter, bacon fat, shortening, oil or
lard in skillet over medium-low heat until brown on both sides.
Serve with butter and syrup or as desired.
LEMON BREAD
~Shared by Jim D.,
WA
2 1/2 cups All-purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 sticks (3/4 cup) unsalted butter, softened
3 eggs
3/4 cup vanilla or lemon yogurt
1 teaspoon finely chopped lemon zest
1/2 teaspoon Fiori di Sicilia (or 1 teaspoon vanilla)
Juice of 1 lemon
Glaze:
1/2 cup powdered sugar
Juice from 1 lemon
Preheat oven to 350 degrees. Beat together the butter and sugar until
fluffy. Add the eggs, lemon juice, zest and extract and beat another
minute. Mix together the flour, salt and baking powder. Add the flour
mixture to the butter mixture and stir together with a spoon, just
until mixed. Butter a 9 x 5 inch loaf pan (or one of similar size) and
spoon the mixture into the pan. Bake for about 1 hour or until set.
Cool.
In a bowl, add just enough lemon juice to make a glaze. Drizzle the
glaze over the loaf and let it set. Cut into slices and serve.
Makes: 1 Loaf
APPLE CINNAMON
STICKY BUNS (ABM)
(ABM = Automatic Bread Maker)
~Shared by Doe,
Oliver, B.C., Canada
Makes 18
2-8” sq pans, lightly greased
1/2 c unsw applesauce
1/2 c grated apple
2 egg whites
1/2 tsp salt
3 tbsp sugar
1 tbsp shortening
1 c w.w. flour
2 c flour
2 tsp yeast
Apple Cinnamon Filling:
3 c coarsely chopped apples
1 c raisins
2 tsp cinn
1 tsp nutmeg
Preheat oven to 350. Measure ingred into baking pan. Select dough
cycle. Meanwhile prepare filling. Gently combine the filling ingred,
set aside. Remove prepared dough from pan to a lightly floured board,
cover with a lg bowl & let rest 10-15 mins. Divide the dough in
half. Roll out each into a 12x9 rectangle. Spread half of the filling
to within 1/2”of the edges. Pinch dough together. Beginning at a long
side, roll out jellyroll style. Pinch to seal the seam. Cut into 9
equal slices. Place cut side up in prepped pan. Repeat with rem half of
the dough. Cover pans & let rise for 30-45 mins until doubled. Bake
in preheated oven for 30-35 mins or until sounds hollow when topped on
the bottom. If needed cover loosely with foil for the last 10-15 mins
to prevent over browning. Invert the buns onto a serving plate.
CREAMY CHEESE SOUP
~Shared by Mary S.,
Nashville, TN
3 cups chicken broth
1 1/2 cups coarsely shredded carrots
1/2 cup sliced green onion
2 1/2 cups milk
4 tablespoons all-purpose flour
1 teaspoon dry ground mustard
1/4 teaspoon pepper
1 8. oz. package cream cheese, softened
2 cups shredded Sharp cheddar cheese
Combine chicken broth, carrots, and green onion in a Dutch oven pan and
heat on medium heat. In a medium bowl, combine milk, flour, dry
mustard, and pepper and mix well. Stir into chicken broth. Cook,
stirring occasionally, till thickened and bubbly. Remove 1 cup of the
broth from the pan and place in a medium mixing bowl. Add softened
cream cheese and stir until blended well and cream cheese is almost
melted. Pour this back into the heated broth mixture and stir well.
Heat through. Just before serving, add sharp Cheddar cheese and stir
until all is melted.
Serves 8.
Source: Mom's Menu
http://www.momsmenu.com/
APPLE PECAN PASTRIES
~Shared by Marilyn
M., Canton, OH
Swirls of flaky pastry are filled with chopped apple and pecans. A
quick dusting of confectioners' sugar and they're ready to serve.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet)
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups peeled, diced Granny Smith apples
1 cup chopped pecans
1 Tbsp. cold butter, cut into pieces
Confectioners' sugar for sprinkling
Thaw pastry sheet at room temperature for 40 minutes or until it's easy
to handle.
Preheat oven to 375°F ~ Lightly grease a baking sheet.
Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add
the apples, pecans and butter and toss to coat.
Unfold pastry sheet on a lightly floured surface; roll into a 15 x
10-inch rectangle. Brush with water. With the long side facing
you, spoon apple mixture on the pastry to within 2 inches of the long
sides and to the edge of the short sides. Starting at a long side, roll
up like a jelly roll. Cut pastry roll into 12 (1 1/4-inch) slices.
Place the slices 2 inches apart on the baking sheet.
Bake for 15 minutes or until the pastries are golden. Remove the
pastries from the baking sheet and cool on a wire rack. Sprinkle with
confectioners' sugar.
* Tip: You can substitute chopped walnuts for the pecans if you like.
CANDY APPLES
~Shared by Johnny,
LA
Be sure to use the reddest apples you can find.
6 medium Red Delicious apples, washed, stems removed
3 cups sugar
2/3 cup light corn syrup (Karo)
2/3 cup water
1 teaspoon vinegar
6 to 8 drops red food coloring
Insert wooden skewers into stem end of each apple. Set aside.
Combine the sugar, corn syrup, water and vinegar in a heavy saucepan,
mixing well. Cook over medium heat until mixture reaches 295°F on a
candy thermometer, stirring occasionally. Remove from heat and stir in
food coloring.
Tilt pan and quickly dip apples in syrup, covering the entire surface.
Let excess syrup drip off. Place apples on lightly buttered baking
sheet to cool. Store in a cool place.
Makes 6 servings.
APPLE OATMEAL BARS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 cup oatmeal
1/2 tsp. salt
1/2 cup butter
1 cup flour
1/2 tsp. cinnamon
2 1/2 cups apples, chopped or 3/4 cup apple butter (omit cinnamon)
1/2 cup sugar
Combine the first five ingredients, and pat half into an 8x8 inch pan.
Layer apples and sugar. Crumble remaining mixture on top. Bake 35
minutes at 350 degrees F.
HAM ASPARAGUS GRATIN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (10.75 ounce) can Campbell's® Condensed Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed cooked ham
3 cups cooked corkscrew-shaped pasta
1 cup shredded Cheddar cheese
Mix soup, milk, onion powder, black pepper, asparagus, ham, pasta and
1/2 cup cheese in 2-quart shallow baking dish.
Bake at 400 degrees F 25 minutes or until hot. Stir.
Sprinkle with remaining cheese. Bake 5 minutes or until cheese is
melted.
MEXICAN QUINOA
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Serves: 4, Yield: 8 Cups
"A very healthy alternative to a pasta casserole! Mostly hands off once
everything is mixed, and yet another way to use the latest super food!"
1 (14 1/2 ounce) cans diced tomatoes
1 (14 1/2 ounce) cans black beans, drained and rinsed
1 cup corn, canned
1/4 cup jalapenos, diced
1/4 cup salsa
1/3 cup broth
1 cup quinoa, toasted
1 lb lean ground beef
2 tablespoons taco seasoning
3/4 cup water
1 cup cheddar cheese, grated
sour cream
cilantro
limes
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, mix together the first seven ingredients, tomatoes
through quinoa.
Pour into a 2 quart baking dish and cover with foil. Bake for 30
minutes. Remove from oven and stir. Replace foil and bake another 30
minutes.
While quinoa mixture is baking, prepare ground beef with taco seasoning
and water. Simmer until water has evaporated.
When quinoa mixture has finished baking, remove from oven and fluff
with a fork. Stir in taco seasoning beef. Top with cheddar cheese and
run under broiler until cheese is melted and bubbling.
Serve with optional sour cream, chopped cilantro and lime juice
squeezed over.
Nutrition Facts Serving Size: 1 (420 g)
Servings Per Recipe: 4
Amount Per Serving Calories 410.7, Calories from Fat 116
Source: Food.com
LAYERED STRAWBERRY
TIRAMISU
~Shared by Treva, NC
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3-1/2 cups cold milk
2 pkg. (3.4 oz. Each) JELL-O Vanilla Flavor Instant Pudding
2 pkg. (3 oz. Each) ladyfingers, split
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
2-1/2 cups sliced fresh strawberries
2 squares BAKER'S Semi-Sweet Chocolate, grated
BEAT cream cheese in large bowl with mixer until creamy. Gradually add
milk, beating until well blended. Add dry pudding mixes; beat on low
speed 1 min. Or until well blended.
COVER bottom of 13x9-inch pan with half the ladyfingers; top with
layers of half each of the pudding mixture, COOL WHIP and berries.
Repeat all layers.
REFRIGERATE 3 hours. Sprinkle with chocolate.
CHICKEN SWISS
CASSEROLE
~Shared by Marilyn
M., Canton, OH
Quick and easy to prepare. Ready in 1 hour and everyone will love it.
4 boneless, skinless chicken breasts
10 slices Swiss cheese
1 can cream of chicken soup, undiluted
1 small package Pepperidge Farms herb seasoned mix
1 stick unsalted butter, melted
Preheat oven to 350. Spray 11 x 8" pan with cooking spray.
Lay chicken breasts in pan and season with pepper and very little salt
(the soup has plenty of sodium in it).
Top with Swiss cheese and then undiluted soup. Combine herb seasoned
mix with melted butter and sprinkle on top of soup.
Bake for 1 hour. Serve with rice or mashed potatoes, vegetable or
salad and bread of choice. Serves 4.
CUBAN SANDWICH
~Shared by Johnny,
LA
Cuban sandwiches are made with Cuban bread and served warm. Cold cuts
have never tasted better. If you can't find Cuban bread use crusty
French bread.
Ingredients
Cuban bread
Roast pork, thinly sliced
Ham (boiled or baked), thinly sliced
Swiss cheese, thinly sliced
Sweet pickles, sliced
Mayonnaise
Mustard
Butter
Directions
Slice full length of bread. Remove some of the soft bread and place
mayonnaise on one half and mustard on the other half. Place 2 or 3
slices of each cold cut and add sliced sweet pickles. Make a sandwich
and butter both sides of the crust. Place sandwich in a very hot
lightly oiled pan. Place foil over sandwich. Toast by placing a heavy
pan, sandwich press or covered brick* on sandwich. When browned on one
side, turn and repeat to complete toasting.
Slice into individual servings.
Hints
* A covered brick are very useful in the kitchen when a weight is
called for. Use a clean brick and cover with heavy-duty foil. Wipe
brick with a damp cloth after each use. Can be used indefinitely.
Locating a place that sells Cuban bread is well worth the effort. Some
supermarkets may have it in the fresh bread section.
BBQ MEATLOAF AUSSIE
STYLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
Meatloaf:
1 pound lean ground beef
1 pound sausage, casings removed
1 cup fine breadcrumbs
2 medium onions, chopped fine
1 tbsp curry powder
1/2 cup water
1 tbsp parsley, chopped
1 egg, beaten
1 clove garlic, crushed
1/2 cup milk
Salt and pepper to taste
Sauce:
1 onion, chopped very fine
1/4 cup water
1/2 cup ketchup
1/4 cup dry red wine OR beef stock
1/4 cup Lea & Perrins Worcestershire sauce
2 tbsp vinegar
1 tbsp instant coffee
1/4 cup brown sugar, packed
1 ounce margarine
2 tsp lemon juice
Instructions
Loaf:
Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley,
curry and egg in large bowl. Mix well. Mix milk and water and add to
meat mixture a little at a time until smooth but firm. Shape into loaf
and put into greased baking pan. Bake 30 minutes at 375 degrees F.
Sauce:
Saute onions in margarine until golden and add all other ingredients.
Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great
with ribs or chicken). After loaf has cooked for 30 minutes, pour half
of the sauce over the meat, return to oven and bake 45 minutes more,
basting often with remaining sauce. Serve loaf hot in thick slices with
remaining sauce. Also makes great sandwiches.
Yield: 8 servings
GINGERBREAD LATTE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 fluid ounces espresso coffee
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder
In a coffee mug, combine espresso coffee with flavored syrup. Pour in
steamed milk. Top with whipped cream, and sprinkle with nutmeg,
cinnamon, and vanilla powder.
BUTTERMILK BISCUIT
WAFFLES
~Shared by Linda
H., Rosharon, TX
Serves 4
Try pairing the cooked biscuit "waffle" with browned chicken sausage.
Serve with the milk gravy.
For the waffles:
2 1/4 cups pre-measured buttermilk biscuit mix
2/3 cup milk or buttermilk
1/2 cup shredded sharp cheddar cheese
2 tablespoons chives, chopped
Salt and pepper
For the milk gravy:
3 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg
Preparation
Pre-heat a waffle maker to medium-low heat.
In a medium size mixing bowl, mix together the biscuit mix, buttermilk,
cheese, chives and salt and pepper, to taste. Spray the waffle maker
with nonstick cooking spray and distribute the mixture evenly in the
waffle iron. Cook for 8-10 minutes, or until the biscuits are slightly
brown.
For the milk gravy: Melt the butter in a saucepot over medium heat.
Whisk in the flour, then whisk in the milk. Season the gravy with salt,
pepper and a little freshly grated nutmeg. Simmer over low bubble to
coat the back of a spoon, adjust seasoning in sauce.
Top the cooked biscuit with milk gravy and top with browned chicken
sausage, if desired.
Note from Linda – I add cooked chipped beef or sausage to the
gravy. Tuna would be good also.
Source: Rachael Ray on 02/07/11
VEGETABLE TORTILLAS
(MICROWAVE RECIPE)
~Shared by Treva, NC
3 c. sliced zucchini
1/2 c. chopped green pepper
1 & 1/2 c. sliced fresh mushrooms
1 clove garlic, minced
1/4 c. chopped onion
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
1 tbsp. corn starch
2 tomatoes, cut into wedges
4 (6 inch) flour tortillas
1/2 c. (2 oz.) shredded Cheddar cheese
2 tbsp. sliced ripe olives
Combine zucchini, pepper, mushrooms, garlic and onion in a 2-quart
microwave- safe casserole. Cover with casserole lid.
Microwave (high) 2 to 3 minutes or until almost tender. Add cumin,
chili powder, salt and corn starch; mix just until combined.
Microwave (high), uncovered, 2 to 3 minutes or until sauce boils and is
slightly thickened, stirring once. Add tomatoes. Set aside.
Microwave (high) tortillas, loosely wrapped in plastic wrap, 30 to 45
seconds or until heated. Divide vegetables among tortillas. Fold up
edges with filling in the center; arrange on serving plate. Top with
cheese.
Microwave (high), uncovered, 2 to 3 minutes or until cheese is melted,
rotating dish once. Garnish with olives.
ANGEL FOOD TIRAMISU
~Shared by Marilyn
M., Canton, OH
1 (8 oz) pkg. cream cheese, softened
1/4 cup sugar
1/4 cup heavy cream
1/4 tsp. vanilla extract
3/4 cup strong coffee
1 to 2 Tbsp. coffee liqueur, optional
1 angel food cake loaf, 10.5 oz.
1 milk chocolate bar, grated, 1.55 oz.
1/2 pint fresh strawberries
Line a 4 1/2 x 8 1/2 inch loaf pan with plastic wrap, about 24 inches
long. Beat cream cheese, sugar, cream and vanilla together until
smooth; reserve 1/2 cup. Mix coffee and liqueur in a small bowl; set
aside. Slice cake horizontally into 4 layers using a serrated knife.
Brush coffee mixture over both sides of each cake layer. Place one cake
layer in bottom of prepared pan; spread evenly with 1/3 cup cream
cheese mixture. Sprinkle with 1/4 of the chocolate. Repeat
procedure with remaining layers. Reserve 1/4 of the chocolate. Fold
plastic over top; gently press to make cake level; chill at least 30
minutes. Unwrap top of cake and invert onto a plate; remove plastic
wrap. Spread reserved cream cheese mixture over top and sprinkle with
remaining chocolate. Garnish with strawberries. Yield - 8 servings.
SOULFUL COOKED HAM
~Shared by Johnny,
LA
1 12-14 pound fully cooked, bone-in ham
Whole cloves
16 ounces light brown sugar
3 tbsp. yellow mustard
1 8 oz. jar maraschino cherries, drained
12 ounces ginger ale
1 20 oz. can pineapple rings
Heat oven to 325. Stud ham with cloves. Place ham in baking pan, cover
with foil and bake appropriate length of time until 1 hour is
remaining. Place brown sugar and mustard in medium bowl, and stir to
combine. Gradually add ginger ale to mixture until a pourable
consistency is achieved; you may not need the whole can.
Remove ham from oven and remove foil. Pour brown sugar mixture over ham
and, using a pastry brush, coat the sides. Cover the ham with foil,
return to oven and continue baking for 1 hour, basting every 20
minutes. Remove foil for last 20 minutes.
Remove ham from oven. Arrange pineapple rings and cherries in
decorative pattern on ham, securing with toothpicks. Use pastry brush
to bast the fruit. Bake ham until fruit is heated through, 7-10
minutes. Yield: 12 servings.
SKILLET SWEET PORK
TENDERLOIN AND
CABBAGE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin slices
2 tbs. cooking oil
1 cup tomato juice
2 tbs. soy sauce
1/2 - 1 tsp. salt
3-5 cup. coarsely cut cabbage
1 onion, chopped
2 tbs. vinegar
1 tbs. sugar
1/4 tsp. pepper
Trim excess fat from chops. Brown in large skillet in a small amount of
oil. Combine and add remaining ingredients except cabbage. Cover and
cook at high heat until steaming freely. Lower heat and simmer 30
minutes or until chops are tender. Add cabbage; cover and cook 10
minutes longer. Remove chops and toss cabbage in sauce. Serves 6.
WARM SPINACH SALAD
WITH GOAT CHEESE
AND APPLES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 pound sweet onions -- such as Vidalia, peeled and sliced into
rings
5 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 cup apple cider vinegar
3 tablespoons apple juice
1 pound baby spinach leaves -- rinsed and drained
3 sweet apples such as Fuji -- rinsed,cored, and cut into slices
4 ounces fresh chevre (goat cheese) -- crumbled
1/2 cup pumpkin seeds -- toasted
Pepper
In a 12- by 17-inch baking pan, mix onions with 1 tablespoon olive oil,
the garlic, and 1/4 teaspoon salt. Bake in a 375° regular or convection
oven, stirring halfway through baking time, until onions are soft and
browned, 25 to 35 minutes.
Meanwhile, in a large bowl, mix vinegar, apple juice, and remaining 1/4
teaspoon salt. Add onions, spinach, apples, goat cheese, and toasted
pumpkin seeds. Heat remaining 4 tablespoons oil in a small frying pan
over high heat. When hot, pour over salad and mix to coat and wilt
evenly. Season with more salt and pepper to taste. Serve immediately.
CHOCOLATE CHIP
STREUSEL COFFEE CAKE
~Shared by Linda
H., Rosharon, TX
Streusel:
1 c. brown sugar (1/2 Br. Sugar and ½ Splenda Br sugar)
1/2 c. chocolate chips
1/2 c. walnuts, chopped
2 Tbsp. coconut flour
2 tsp. cinnamon
3 Tbsp. butter, melted
Mix all in small bowl and set aside.
Coffee Cake:
1 pkg. Triple Chocolate Fudge cake mix
8 oz. Low fat Greek yogurt
3/4 c. water
3 eggs
Combine all ingredients, mix well, beat 2 minutes at high speed. Spread
2/3 of batter in greased and floured 9x13 inch pan. Sprinkle half of
streusel mixture over cake. Add rest of batter and sprinkle with rest
of streusel. Bake at 350 degrees for 35-50 minutes. Serves 16.
MUSHROOM-GARLIC
CREAM TARTLETS
~Shared by Treva, NC
Bite-size appetizers come easy with crescent dough and a mini muffin
pan.
2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough
sheet
2 tablespoons chopped fresh parsley
1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium
heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5
minutes, stirring frequently, until vegetables are tender. Add cream
and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until
most of liquid has evaporated.
2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly
press perforations to seal. If using dough sheet: Unroll dough; cut
into 2 long rectangles.
3. Cut each rectangle into 12 squares. Place 1 square in each of 24
ungreased miniature muffin cups. Firmly press in bottom and up sides of
cups, leaving corners of dough extended over edges of cups. Spoon 1
heaping teaspoon mushroom mixture into each cup.
4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley.
Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and
refrigerate any remaining tartlets.
SOUTHWESTERN POTATOES
~Shared by Marilyn
M., Canton, OH
1 sheet (18x24-inches) Reynolds Wrap Heavy Duty Aluminum Foil
1 medium onion, thinly sliced
4 medium potatoes, cut in 1/2-inch cubes
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 can (4.5 oz.) chopped green chiles, undrained
1 cup shredded Cheddar cheese
Salsa, chopped fresh cilantro, sour cream
Preheat oven to 450F or grill to medium-high. Spray foil with nonstick
spray. Center onions on sheet of Aluminum Foil ~ Top with cubed
potatoes. Combine seasoned salt, chili powder and cumin; sprinkle over
potatoes. Top with green chilies. Bring up foil sides. Double fold top
and ends to seal making one large packet, leaving room for heat
circulation inside. Bake 30 to 35 minutes on a cookie sheet in oven OR
GRILL 15 to 18 minutes in covered grill. Sprinkle potatoes with
cheese. Let stand about 2 minutes until cheese melts. Serve with
salsa, chopped fresh cilantro and sour cream.
MODERN MYSTERY CAKE
WITH CREAM CHEESE
FROSTING
~Shared by Johnny, LA
Makes a 2-layer cake. Mystery Cake has faded into the cookery of the
heartland, but the orange color from its secret ingredient continues to
baffle - deliciously.
Adapted from Michael McLaughlin’s "Back of the Box Gourmet." To be
decadently slathered with cream cheese frosting, the mysterious
ingredient never revealed by the cook.
2 cups all-purpose flour
1-1/2 cups sugar (or 3/4 cup honey)
4 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves
10-3/4 ounces can tomato soup
1/2 cup shortening
2 eggs
1/4 cup water
1. Preheat the oven to 350 degrees. Grease and flour two 8-inch round
cake pans, shaking out excess flour.
2. Beat together all ingredients into a smooth batter with a hand mixer
or in a food processor. Pour the batter into the prepared cake pans.
3. Bake for 35 to 40 minutes, testing at 30 minutes by piercing the
cakes with the tines of a fork or a toothpick which should stay clean.
4. Cool in pans for 10 minutes. Remove from pans by inverting on a wire
rack. Cool completely, 2 hours, before frosting.
CREAM CHEESE FROSTING
8-ounce package cream cheese, softened
1 tablespoon vanilla
3 to 3-1/2 cups sifted powdered (confectioner’s) sugar
In a small mixing bowl, beat cream cheese and vanilla with an electric
mixer until well blended. Gradually add sugar, beating until light and
fluffy.
CROCK POT BEEF STEW
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 cup red wine
1 tsp. Worcestershire
2 tsp. soy sauce
Brown stew beef cubes (you can coat in flour); after browned, put in
crock pot. De glaze pan with 1/2 cup red wine and pour into crock pot
with beef cubes. Add cut up carrots, onions and garlic and potatoes
along with Worcestershire sauce and soy sauce. Cook on high for 3-4
hours in crock pot. Add water as necessary (salt and pepper to taste).
Serves 6-8.
VELVEETA RANCH DIP
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Prep: 5 min
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Ranch Dressing
Microwave prepared cheese product in 1-1/2-quart microwavable bowl on
HIGH 4 minutes or until melted, stirring after 2 minutes.
Stir in sour cream and dressing. Microwave 1 minute. Serve hot with
tortilla chips or cut-up vegetables.
Makes 3 cups
Source: Kraft Foods
CHICKEN HASH
~Shared by Linda
H., Rosharon, TX
A great way to use leftover chicken! I made this last night and
it was delicious!
Servings 4
2 large baked potatoes, peeled and diced (3 cups)
1 cup water
1 Tbsp oil
2 cups cooked chicken
3 medium carrots (about 8 oz)
1 medium onion
1 Tsp poultry seasoning
1 jar (12 oz) chicken gravy
¼ tsp each salt and pepper
Place potatoes with water in bowl and microwave until tender.
Place chicken, carrots and onion in food processor and chop. Heat
oil in a large nonstick skillet over medium heat. Stir all together to
mix well, then press down with back of a broad spatula.
Cook 8 to 10 minutes until a crust forms on bottom. Turn, in sections,
with the spatula. Cook 5 minutes longer.
Flip onto a serving plate or serve from skillet.
Source: Adapted from a recipe on WomansDay.com
HONEY DILL PICKLES
~Shared by Treva, NC
2 cups Honey
10 cucumbers, sliced
1 large onion, sliced
1 to 3 cloves garlic
1/4 cup pickling salt
2 cups apple cider vinegar
1/2 cup water
1 tablespoon salt
1 teaspoon turmeric
Fresh dill
Combine cucumbers, onion, garlic and pickling salt and let stand
several hours. Combine Honey, vinegar, water, salt and turmeric and
heat to boiling. Add drained cucumber mixture. Bring just to boiling
point, but do not boil. Pack in hot sterilized jars, adding 1 head of
dill to each jar. Seal and process in bath of boiling water for 5
minutes.
Yields 4 pints.
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FLAKY DINNER ROLLS
~Shared by Treva, NC
These superlative rolls derive their texture and beautiful shape from
employing a simple folding technique twice and allowing them to rise
just once.
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray
Dissolve sugar and yeast in warm milk in a large bowl; let stand 5
minutes. Lightly spoon flour into dry measuring cups; level with a
knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a
dough forms. Turn dough out onto a lightly floured surface. Knead until
smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon
at a time, to prevent dough from sticking to hands (dough will feel
slightly sticky). Cover dough with plastic wrap, and let rest for 10
minutes.
Roll dough into a 12 x 10-inch rectangle on a lightly floured baking
sheet. Gently spread butter over dough. Working with a long side, fold
up bottom third of dough. Fold top third of dough over the first fold
to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in
freezer for 10 minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on
baking sheet (sprinkle on a little more flour, if needed), into a 12 x
10-inch rectangle. Working with a long side, fold up bottom third of
dough. Fold top third of dough over the first fold to form a 12 x
3-inch rectangle. Cover with plastic wrap; place in freezer for 10
minutes.
Remove dough from freezer; remove plastic wrap. Roll dough, still on
baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side,
roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends
of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in
muffin cups coated with cooking spray. Lightly coat tops of dough
slices with cooking spray. Cover and let rise in a warm place (85°),
free from drafts, 45 minutes or until doubled in size.
Preheat oven to 375°.
Bake dough at 375° for 20 minutes or until golden brown. Remove from
pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
Yield: 12 servings (serving size: 1 roll)
CALORIES 160 (18% from fat); FAT 3.2g (sat 1.5g,mono 1.2g,poly 0.2g);
IRON 1.7mg; CHOLESTEROL 8mg; CALCIUM 25mg; CARBOHYDRATE 28.3g; SODIUM
178mg; PROTEIN 4.2g; FIBER 1g
Source: Cooking Light, NOVEMBER 2005
ASIAN GLAZED ROASTED
PORK
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Makes 6 servings.
2 pork tenderloins, about 3/4 pound (360 g) each
1/2 cup (120 ml) canned low-sodium chicken broth
Marinade:
1 clove garlic, minced
1 teaspoon (5 ml) minced fresh ginger
2 scallions, white part only, minced
1 small Thai chile pepper or jalapeño, seeded and minced
1/3 cup (80 ml) fresh orange juice
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5 ml) grated lemon zest
1 tablespoon (15 ml) olive oil
1/4 teaspoon (1.25 ml) dark sesame oil
In a medium bowl, whisk together garlic, ginger, scallions, chile
pepper, orange juice, lemon juice, and lemon zest. Whisk in olive oil
and sesame oil. Pour mixture into a large self-sealing plastic bag. Add
the tenderloins to the bag and seal. Let stand, occasionally
turning bag, for 30 minutes.
Preheat the oven to 400°F (200°C), Gas Mark 6.
Remove tenderloins from the marinade and place in a roasting pan.
Roast for 15 to 20 minutes, until an instant meat thermometer
registers 160°F. Meanwhile, place marinade and broth in a small
saucepan. Bring to a boil. Reduce heat to medium and cook, stirring
occasionally, for 5 minutes.
To serve, thinly slice pork on the diagonal. Arrange slices on a
heated serving platter and nap with some of the sauce. Serve
immediately.
Per serving: 173 calories (36% calories from fat), 24 g protein,
7 g total fat (1.8 g saturated fat), 3 g carbohydrate, 0 dietary
fiber, 67 mg cholesterol, 52 mg sodium.
Diabetic exchanges: 3 lean protein
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BREAD PUDDING WITH RAISINS
~Shared by Mary S.,
Nashville, TN
Yield: Makes 3 cups (6 servings)
INGREDIENTS
- 3 slices day-old white bread, cubed
- 1/2 cup raisins
- 2 cups fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish
with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture
over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the
oven. Pour hot water into the shallow pan to a depth of 1 inch around
the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes
out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: (1/2 cup) Calories: 139, Fat: 2 g,
Cholesterol: 72 mg, Sodium: 229 mg, Carbohydrate: 24 g, Dietary Fiber:
1 g, Sugars: 16 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
CHICKEN CACCIATORE
OVER CRISP BARLEY
CRUST
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
Crust:
- 3 cups chicken stock
- 3/4 cup pearl barley
- 3 tablespoons low-fat milk
- 2 large egg whites
- 1 tablespoon grated low-fat Parmesan cheese
- 1/2 teaspoon dried basil
Topping:
- 1 cup chopped onions
- 1 clove garlic, minced
- 1 cup chopped mushrooms
- 1 cup chopped green bell peppers
- 1 can (19 ounces) tomatoes, crushed
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons packed brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon dried Italian seasoning
- 4 ounces boneless skinless chicken breast, cut into 1/2- inch
cubes
- 2 tablespoons grated low-fat Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F. Spray a 9-inch springform pan with
vegetable spray.
Crust: In a nonstick saucepan over high heat, bring stock to a boil.
Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50
minutes or until grain is tender and liquid absorbed; cool for 10
minutes. Add milk, egg whites, Parmesan cheese and basil. Press mixture
into bottom of prepared springform pan. Bake in preheated oven
for 25 minutes or until golden at edges and firm on top; remove from
oven.
Topping: In a nonstick saucepan sprayed with vegetable spray; cook
onions and garlic over medium-high heat for 3 minutes or until softened
and lightly browned. Add mushrooms and green peppers; cook for 3
minutes or until softened. Add crushed tomatoes, stock, tomato paste,
bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a
boil; reduce heat to medium.
Cook, uncovered, for 20 minutes, stirring occasionally. Add chicken;
cook for 3 minutes or until cooked through. Spread mixture over baked
crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10
minutes.
Nutritional Information Per Serving (1/6 of recipe): Calories: 190,
Carbohydrate: 35 mg, Fiber: 5 g, Protein: 12 g, Fat: 1 g, Sodium: 278
mg, Cholesterol: 15 mg
Diabetic Exchanges: 1 Starch, 3 Vegetables, 1/2 Very Lean Meat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
BROILED SCALLOPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound sea scallops
- 1/3 cup seasoned bread crumbs
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 lemon, cut in wedges
- 1/4 cup light tartar sauce (optional)
DIRECTIONS
Preheat the broiler. Prepare the broiler pan with nonstick pan spray.
Roll the scallops lightly in bread crumbs; place on the prepared pan.
Drizzle lemon juice and olive oil over the scallops.
Broil about 2 minutes on each side. Serve immediately with lemon
wedges, and light tartar sauce (if desired).
Nutritional Information Per Serving: Serving size: 1/4 of scallops plus
1 tbsp light tartar sauce. Calories: 132, Fat: 4 g, Cholesterol: 30 mg,
Sodium: 416 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g,
Protein: 15 g
Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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if you have a submission for the Diabetic Choices Recipe section of
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TUNA-TATER CHEESE MELT
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Makes 1 serving.
1 (3 oz.) baking potato
1 (3 1/4 or 3 1/2 oz.) can tuna water packed, drained and flaked)
1 tbsp. shredded Cheddar cheese
2 tbsp. skim milk
3 ripe olives
1 tbsp. snipped chives
Dash paprika
Bake potato until tender. Cut a lengthwise scoop from the top of
potato. Scoop out inside of top and discard skin. Scoop out inside of
potato and place in a bowl, leaving 1/4 inch shell; reserve shell. Add
skim milk and mash, stir well. Stir in tuna, olives and chives. Pile
the mashed potato mix into shells. Place in shallow baking dish. Bake
uncovered at 450 for 25 minutes or until heated. Sprinkle with cheese
and paprika and bake until melted.
CARRABBA'S ITALIAN
GRILL TAGLIARINI
PICCHI PACCHIU
~Shared by Maggie,
TX
Servings: 1
4 ounces angel hair pasta
2 ounces extra-virgin olive oil
2 large cloves garlic, sliced
4 ripe Roma tomatoes, diced
4 to 6 basil leaves, roughly chopped
Pinch salt and pepper
Cook pasta according to package directions.
Meanwhile, simmer sliced garlic in olive oil over very low heat for
about 10 minutes.
Add remaining ingredients and stir over medium heat another 2 minutes.
Toss with cooked angel hair pasta and serve as a side dish for chicken
or shrimp. Also makes a vegetarian entree.
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HEREFORD CASSEROLE
4 1/2 c. uncooked fusilli pasta (I use rotini)
1 1/2 lbs ground beef
1 jar (14 oz) spaghetti sauce (use just a little more to keep it moist)
4 oz softened cream cheese
8 oz sour cream
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1. Cook pasta according to package directions. Meanwhile in a large
skillet, cook beef over medium heat (I added onions to mine) until no
longer pink; drain. Stir in spaghetti sauce; set aside.
2. In a small bowl, beat cream cheese until smooth. Add soup and sour
cream; beat until blended. Drain pasta.
3. Spoon half of the beef mixture into a greased 13 x 9 baking dish.
Top with pasta, soup mixture and remaining beef mixtures. Sprinkle with
cheese.
4. Bake uncovered at 350 for 35-40 minutes or until heated through and
cheese is melted.
PEANUT BUTTER
CHIPPERS
6 tbsp butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup milk chocolate chips
In a small bowl, cream the butter, peanut butter, and the sugars until
light and fluffy. Beat in the egg and vanilla. Combine the
flour, baking soda, and the salt. Gradually add to the creamed
mixture. Mix well. Stir in the chocolate chips. Drop by
tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake
at 350 F for 11-14 minutes or until golden brown. Remove to wire
racks. Makes 3 1/2 dozen.
Source: Taste Of Home
CROCKPOT
SCANDINAVIAN RED CABBAGE
1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored, quartered
2 tsps. salt
2 cups hot water
3 tbsps. sugar
2/3 cup cider vinegar
6 tbsps. butter or marg
Place all ingredients in the crockpot in order listed. Cover and cook
on low 8 to 10 hours (High: 3 hours). Stir well before serving.
RANCH CHICKEN BREASTS
1 packet ranch salad dressing mix
1/2 cup bread crumbs
1/2 cup skim milk
6 boneless, skinless chicken breast halves
Combine the salad dressing mix and bread crumbs in a plastic bag. Dip
the chicken breast halves in milk, then place them in the plastic bag.
Close the bag and shake until the chicken is well coated. Arrange the
coated chicken on an ungreased, non-stick cookie sheet. Bake in a
preheated oven at 375º for 50 minutes or until the chicken is tender
and juices run clear.
APPLE ONION PORK
ROAST
3-lb pork loin roast
1 C apple cider
1 red onion, quartered
1 granny smith apple, quartered
4 cloves of garlic, smacked
2 or 3 sprigs of thyme
1 sprig of rosemary
1/8 tsp allspice
salt & pepper
Put all ingredients in the crock pot. Cook on low for 8 hrs.
JUMBO ONION CHEESE
MUFFINS
2 cups flour
3 tsp baking powder
1/4 tsp pepper
Dash ground nutmeg
1 1/4 cups milk
1/4 cup butter, melted
1 egg
1/4 cup chopped green onions
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Romano cheese
1/4 cup shredded Parmesan cheese
Preheat the oven to 400 F. Grease jumbo muffin cups. In a
large bowl, combine the flour, baking powder, pepper, and nutmeg.
In another bowl, combine the milk, butter, and egg. Stir into the
dry ingredients just until moistened. Fold in the onions and the
cheeses. Fill the prepared jumbo muffin cups two-thirds
full. Bake for 20-25 minutes or until a toothpick inserted into
the center comes out clean. Cool for 5 minutes before
removing from the pan to a wire rack. Serve warm.
Makes 6 muffins.
Source: Taste Of Home
HIDDEN VALLEY RANCH
SHRIMP SALAD PITA
POCKETS
1 cup cooked small salad shrimp
1 cup prepared Hidden Valley Ranch salad dressing
1/2 cup chopped cucumber
1/2 cup sliced olives
2 or 3 pita pockets
2 tomatoes, chopped
Lettuce, shredded
Mix shrimp, cucumber, olives and tomatoes. Add salad dressing. Stuff
into pita pockets with lettuce.
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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