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A
to Z
Recipes
July 20,
2011
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
It is with deep sadness that I announce the
passing of a good friend and supporter of A to Z Recipes, Barbara
Cooper of Chula Vista, CA.
She lost her valiant and silent struggle with cancer yesterday. While I know she
is in a better place and finally free of pain, her friendship will be
missed. All who knew Barb realized what a lovely human being she was.
My family is fortunate to have known and loved her.
Good morning and
welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Yes, it is still hot here, but we did get a little
bit of rain on Monday. We've been under a burn ban for a while now. I
suppose water rationing is next as rain is sparse. If you have had
rain, consider yourself lucky. It is really easy to become complacent
and not miss something as simple as rain until there is none.
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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~Shared by Mary H., Montreal, Canada
"It is not hard to meet expenses, they're everywhere."
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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Life’s Truisms
~Shared by Rusty,
Leesburg, FL
Someone has written these beautiful words. One must read and try to
understand the deep meanings in them. They are like the Ten
Commandments to follow in life all the time.
1. Prayer is not a “spare wheel” that you pull out when in trouble; it
is a “steering wheel” that directs us in the right path throughout life.
2. Do you know why a car’s WINDSHIELD is so large and the rear view
mirror is so small? Because our PAST is not as important as our FUTURE.
So, look ahead and move on.
3. Friendship is like a BOOK. It takes few seconds to burn, but it
takes years to write.
4. All things in life are temporary. If going well, enjoy it, that will
not last forever. If going wrong, don’t worry, that can’t last long
either.
5. Old friends are like Gold! New friends are Diamonds! If you get a
Diamond, don’t forget the Gold! Because to hold a Diamond, you always
need a base of Gold!
6. Often when we lose hope and think this is the end, GOD smiles from
above and says, “Relax, it’s just a bend, not the end!”
7. When GOD solves your problems, you have faith in HIS abilities; when
GOD doesn’t solve your problems, HE has faith in your abilities.
8. A blind person asked St. Anthony: “Can there be anything worse than
losing eye sight?” He replied: “Yes, losing your vision.”
9. When you pray for others, God listens to you and blesses them; and
sometimes, when you are safe and happy, remember that someone has
prayed for you.
10. WORRYING does not take away tomorrow’s TROUBLES; it takes away
today’s PEACE.
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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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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The Other Stall
~Shared by Pat M.,
Reno, NV
Traveling down the interstate and needing to use the restroom, I
stopped at a rest area and headed to the restroom.
"Hi, how
are you?"
I'm not the type to start a conversation in the restroom and I don't
know what got into me, but I answered, somewhat embarrassed,
"Doin'
just fine!"
And the other person says:
"So what
are you up to?"
What kind of question is that? At that point, I'm thinking this is too
bizarre so I say:
"Uhhh,
I'm like you, just
traveling!" ??
At this point I am just trying to get out as fast as I can when I hear
another question.
"Can I
come over?"
Ok, this question is just too weird for me but I figured I could just
be polite and end the conversation. I tell them:
"No...
I'm a little busy
right now!!!"
Then I hear the person say nervously...
"Listen,
I'll have to call
you back. There's an idiot in the other stall who keeps answering all
my questions."
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:
SPINACH SOUP
~Shared by Mary S.,
Nashville, TN
2 pounds fresh spinach
8 cups chicken stock or reduced sodium canned broth
1 garlic clove, chopped
1 small onion, chopped
3 tablespoons cornmeal
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon grated nutmeg
Rinse spinach well. Remove stems. In a large saucepan, combine 1 cup
stock, garlic, and onion. Bring to a boil over high heat. Add spinach
and cook, stirring, 2 minutes. Add remaining chicken stock and bring to
a boil. In a small bowl, combine cornmeal and flour. In a slow stream
add to stock, stirring as you pour. Cover and simmer over low heat 30
minutes. Puree soup, in batches if necessary, in a food processor or
blender. Season with salt, pepper, and nutmeg.
Serves 6-8.
Source: Mom's Menu
http://www.momsmenu.com/
PIZZA BURGERS
~Shared by Luanne,
FL
1 pound lean ground beef
1 can pizza sauce -- (15 ounces)
1 teaspoon dried oregano
1/2 medium onion
1/2 medium green pepper
1 ounce sliced pepperoni
6 hamburger buns -- split
1/2 cups shredded mozzarella cheese
1/2 cups sliced fresh mushrooms
In a skillet, brown beet: drain. Stir in pizza sauce and oregano.
In a food processor, chop onion, green pepper and pepperoni; add to the
beef mixture. Simmer for 20-25 minutes. Spoon mixture onto buns; top
with cheese and mushrooms.
Toasting the buns makes them better.
Serve immediately.
Yield: 6 servings.
VEAL ROLLATINI
~Shared by Jim D.,
WA
1/2 pound mozzarella cheese, chopped
1/4 pound prosciutto, chopped
1/4 cup freshly grated parmagiano-reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1 pound veal scallopine, thinly sliced and pounded
1/4 cup olive oil
Flour spread on a plate for dredging
3 tablespoons of butter
1/2 pound of mushrooms
1/2 cup white wine
1/2 cup chicken stock
Salt and Pepper to taste
Preheat oven to 375 degrees. Combine mozzarella, prosciutto,
parmigiana-reggiano and parsley in a bowl and mix well. Place a
tablespoon of the mixture on each scalloppine, roll up and fasten with
toothpicks.
Heat olive oil in a large oven proof saute pan over medium-high heat.
Dredge the rolled up veal in flour, shaking off the excess and place in
pan. Brown quickly on all sides, then place the pan in the oven. Cook
for about 10-15 minutes, turning once, until veal is cooked through and
the cheese is melted. Remove pan from oven, transfer veal to a plate
and cover loosely with aluminum foil.
Drain the oil from the pan, place over medium heat and add the butter
and mushrooms. Saute the mushrooms until they begin to release their
juices. Add the white wine to the pan, and scrape loose with a wooden
spoon all browning residues on the bottom and sides of the pan. Cook
until the wine is reduced by half, then add the chicken broth and
season with salt and pepper to taste.
Return the veal to the pan and cook until sauce is reduced by half and
thickened. Transfer the rollattini to warm serving plates, spoon sauce
and mushrooms over and serve.
Serves: 4
Source: http://www.sassy4daze.com/Recipes/Italian.html
CHICKEN LIVERS &
MUSHROOMS ON TOAST
~Shared by Doe,
Oliver, B.C., Canada
12 servings
6 slices bacon, cut in pieces
2lbs chicken livers, cut in half
1 tbsp chpd parsley
1 tbsp all purpose flour
6 anchovy fillets, sliced
2/3c chicken stock
pinch salt
2 tbsp Parmesan cheese
1 tsp. lemon juice
12 slices whole wheat bread, toasted
In lg skillet, cook bacon just until it begins to crisp. Add 1/3 of the
chicken livers & cook, turning often for about 5 mins., till no
longer pink. Transfer bacon & livers to side dish & keep warm.
Cook remaining livers in 2 batches & transfer to side dish.
In same pan, cook mushrooms, stirring for 2-3 mins. Stir in parsley,
flour & anchovies. Add stock & salt. Cook; stirring for 2-3
mins., Stir in cheese & lemon juice. Place toast on individual
serving plates & spoon hot mix over.
FESTIVE CHICKEN
SPREAD
~Shared by Marilyn
M., Canton, OH
1 pkg. (8 oz.) cream cheese, softened
3 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. pepper
4 drops hot sauce
2 cups diced, cooked chicken
2 hard-cooked eggs, diced
1/4 cup diced green onion
3 Tbsp. green pepper, chopped
Garnish:
3 Tbsp. each green pepper strips, chopped
3 Tbsp. chopped black olives
2 Tbsp. sesame seeds, toasted
3 tbsp. chopped sweet red pepper
5 slices cucumber, halved, optional
optional parsley sprigs
Combine first 7 ingredients; beat at medium speed with electric mixer
until smooth. Add chicken, eggs, green onions and chopped green pepper;
stir well. Line a 1- qt. mixing bowl or mold with plastic wrap. Spoon
mixture into bowl; press firmly with back of a spoon. Cover and chill
at least 4 hours. Invert bowl onto serving platter. Remove bowl and
peel off plastic wrap. Garnish mound with green pepper strips, black
olives, sesame seeds, and sweet red pepper. Arrange cucumber slices and
parsley sprigs around bottom of mound, if using. Serve with assorted
crackers. Yield - Makes 3 cups.
TOMATO SOUP CAKE
~Shared by Johnny,
LA
From MFK Fisher’s “How To Cook A Wolf.” No eggs. Perfect baked in a
loaf pan and eaten plain when the cupboard is (nearly) bare.
3 tablespoons shortening or butter
1 cup sugar
1 teaspoon baking soda
1 can tomato soup
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg, ginger, ground cloves mixed
1-1/2 cups raisins, nuts, chopped figs, what you will
Cream the butter; add the sugar and blend thoroughly. Add the (baking)
soda to the soup, stirring well, and add this alternately to the first
mixture with the flour and spices sifted together. Stir well, and bake
in a pan or loaf-tin at 325 degrees.
CHOCOLATE MINT
COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3/4 c. butter
1 1/2 c. brown sugar
2 tbsp. water
12 oz. bag chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. soda
For top:
Andes mints
Melt together butter, brown sugar and water. Add chocolate chips and
stir until melted. Let stand 10 minutes to cool. Add remaining
ingredients. Chill dough at least 1 hour. Roll into balls and place on
lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes.
Remove from oven and place 1/2 Andes mint on top of each cookie. Put
back in oven for only about 10 seconds. Swirl top of cookie with a
spoon.
PORCUPINE MEATBALLS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 (10.75 ounce) can condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce
In a bowl, combine the egg, rice, onion, parsley, salt and pepper.
Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
Place on the rack in a pressure cooker. Combine the soup, water and
Worcestershire sauce; pour over meatballs.
Close cover securely; place pressure regulator on vent pipe. Bring
cooker to full pressure over high heat. Reduce heat to medium; cook for
10 minutes. (Pressure regulator should maintain a slow steady rocking
motion or release of steam; adjust heat if needed.) Remove from the
heat. Immediately cool according to manufacturer's directions until
pressure is completely reduced.
VANILLA WAFER CAKE
~Shared by Linda
H., Rosharon, TX
6 whole eggs
3.5 oz can of coconut (if you use bagged sweetened flaked coconut, just
use 1 cup – don’t use frozen)
1/2 cup milk
12 ounce box vanilla wafers
2 C sugar
1 C chopped nuts
Beat eggs well. Crush vanilla wafers. Mix wafers and all other
ingredients into eggs. Pour into greased and floured tube pan. Bake at
350 for one hour or until toothpick inserted in center comes out clean.
Source: SouthernPlate.com
PEANUT BUTTER 'N'
JELLY MUFFINS
~Shared by Treva, NC
There's a lip-smacking surprise in the center of each of these yummy
muffins. Great for lunch boxes or an afternoon snack.
SERVINGS 12
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup 100% strawberry spreadable fruit
In a large bowl, combine the flour, baking powder, baking soda and
salt. Combine the eggs, apple juice concentrate, peanut butter, milk
and butter; stir into dry ingredients just until moistened. Coat 12
muffin cups with cooking spray. Spoon half of the batter into cups.
Spoon about 1-1/4 teaspoons spreadable fruit into the center of each;
top with remaining batter. Bake at 350° for 15-20 minutes or until a
toothpick inserted into muffin comes out clean. Cool for 5 minutes
before removing from pan to a wire rack to cool completely.
BRANDIED CHERRIES
~Shared by Marilyn
M., Canton, OH
1 cup sugar
1 cup firmly packed light brown sugar
4 cups brandy, such as Calvados
2 pounds fresh cherries, pitted
In small pan, mix sugars and brandy. Cook over medium heat until sugar
is dissolved, about 3 minutes. Remove from heat and stir in cherries.
Divide cherries among 8 (8 oz) jars. Store in refrigerator for up to 6
weeks. Yield - Makes about 2 quarts. For cocktails, strain and use
brandied cherry liqueur. For dessert topping, cook over medium high
heat until thickened, about 10 minutes. Let cool slightly and pour over
ice cream or serve with pound cake.
GRANDMA'S BEAN SOUP
~Shared by Johnny,
LA
1/2 lb. bacon, diced
10 cups chicken broth
3 cans {14. oz. ea.} Great Northern beans, drained and rinsed
( I m going to use the beans w/ jalapeños)
1 can {15 oz.} diced tomatoes, undrained
1 large onion, diced
1 pkg. {10 oz.} frozen diced carrots, drained, or 1-1/4 cup raw
carrots, peeled and diced
2 tsp. {2 cloves} minced garlic
1 fresh rosemary sprig chopped, or 1 tsp. dried rosemary.
1 tsp. ground black pepper
1. Saute' bacon in a skillet until crisp. Drain and crumble into bits.
Add bacon bits to crock pot/slow cooker.
2. Add all the remaining ingredients; cover and cook on LOW heat
setting for 8 hours.
3. Remove rosemary sprig and discard before serving.
4. Serve with toasted Italian garlic bread, if desired.
8 to 10 servings
CABBAGE ROLLS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
1 medium head cabbage, cored
1 large onion, chopped and divided
1 tablespoon butter
2 (14.8-ounces) cans Italian-style stewed tomatoes
4 garlic cloves, finely minced
2 tablespoons packed brown sugar
1-1/2 teaspoon salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1 pound lean ground beef
1/4 pound bulk Italian sausage
Instructions
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until
outer leaves are tender; drain. Rinse in cold water; drain. Remove
eight large outer leaves (refrigerate remaining cabbage for another
use); set aside.
In a saucepan, cook 2/3 of the onion in butter until softened. Add
tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15
minutes, stirring occasionally.
In a bowl, combine cooked rice, ketchup, Worcestershire sauce, pepper
and remaining onion and salt. Add beef and sausage; mix well. Place
about 1/2 cup meat mixture on each leaf; fold in sides and then roll up
leaf to completely enclose filling. Place seam-side down in a large
skillet. Top with the sauce. Cover and cook over medium-low heat for 1
hour. Reduce heat to low and simmer for additional 20 minutes, adding a
little water if needed.
Yield: 4 servings
OATMEAL BRULEE WITH
GINGER CREAM
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Ginger Cream:
1/2 C. heavy whipping cream
2 slices fresh gingerroot (about 3/4" diameter)
1 cinnamon stick (3")
1 t. grated orange peel
3 T. maple syrup
1/8 t. ground nutmeg
Oatmeal:
4 C. water
2 C. old fashioned oats
1/4 C. chopped dried apricots
1/4 C. dried cherries chopped
1/2 t. salt
3 T. brown sugar
2 T. butter
1 C. fresh or frozen unsweetened raspberries thawed
1/4 C. sugar
In a small saucepan bring the cream, ginger, cinnamon and orange peel
to a boil. Reduce heat, cover and simmer for 10 minutes.
Remove from the heat, strain and discard the solids. Stir in
syrup and nutmeg; set aside.
In a large saucepan over medium heat bring water to a boil. Add
the oats, apricots, cherries and salt; cook and stir for 5
minutes. Remove from the heat; stir in brown sugar and 1/4 C.
ginger cream. Cover and let stand 2 minutes.
Grease (4) 10 oz. ramekins with the butter, add raspberries.
Spoon oatmeal over the top; sprinkle with sugar. Place on a
baking sheet. Broil 4-6" from the heat for 7-9 minutes or until
sugar is caramelized. Serve with remaining ginger cream.
CHICKEN CRAISIN PASTA
~Shared by Linda
H., Rosharon, TX
12 oz box of penne pasta
2-3 Cooked chicken breasts or roasted chicken from the deli, cut up
6 T. butter
1 c. whipping cream
1/2 c. parmesan cheese, shredded
¾ c. craisins
2. C. spinach, optional
Cook the pasta until done. In a skillet brown butter, then add the
whipping cream and cook until sauce starts to thicken. Add
parmesan cheese and simmer for about 1 minute. Add sauce to the
pasta. Add all remaining ingredients. Salt and pepper to taste.
Source: Krazy in the Kitchen.com
GRILLED CHICKEN COBB
SALAD
~Shared by Treva, NC
Serves: 4
Prep Time: 10 min
Cook Time: 10 min to 12 min
Ingredients:
3 Tbsp. (45mL) Mrs. Dash® Garlic & Herb Seasoning Blend
1 tsp (5mL) mustard, any kind
4 (4 oz.) (115g) boneless skinless chicken breast halves, divided
1 large tomato, chopped
6 cups (1140mL) iceberg lettuce, coarsely chopped
2 oz. (56g) blue cheese, crumbled
4 pieces bacon, cooked and drained, chopped
1/3 cup (80mL) olive oil
4 Tbsp. (60mL) red wine vinegar
1/4 tsp (1.25mL) black pepper
Directions:
Preheat grill to medium high. Put 2 Tbsp. (30mL) Mrs. Dash® Garlic
& Herb seasoning on a plate. Roll chicken breasts in the seasoning,
coating thoroughly. Cook on grill 5 minutes, turn and cook for another
5 minutes or until juices run clear when skewer is inserted. Remove
from grill, cool and cut into chunk. To make the salad dressing, whisk
together the olive oil, vinegar, and mustard. Add remaining 1 Tbsp.
(15mL) Mrs. Dash® Garlic & Herb seasoning and black pepper and mix
well. Set aside. On a large platter, arrange lettuce to cover the
entire surface. Then, place cooled and cut-up chicken, chopped tomato,
and crumbled blue cheese and crumbled bacon in strips across the
platter, so that you have a strip of each salad ingredient on top of
the lettuce. Drizzle the salad dressing over the salad and serve.
Nutritional Information:
Calories: 392
% of Calories from Fat: 62 %
Total Fat: 27 g
Saturated Fat: 7 g
Unsaturated Fat: 18 g
Trans Fa :0 g
Cholesterol: 84 mg
Sodium: 397 mg
Potassium: 553 mg
Carbohydrates: 5 g
Fiber: 2 g
Protein: 32 g
BASIL CHEESE
TRIANGLES
~Shared by Marilyn
M., Canton, OH
1 lb Shredded Monterey jack cheese (OR FETA)
2 eggs slightly beaten
1/4 cup basil leaves, finely chopped
1/4 teaspoon white pepper
16 ounces phyllo dough, thawed
1/3 cup butter
Heat oven to 400º F. Grease cookie sheet; set aside. Crumble Feta
cheese into small bowl; mash with fork. Stir in eggs, basil, and white
pepper until well mixed. Cut stack of phyllo sheets lengthwise into
2-inch strips. Cover with plastic wrap, then with damp towel to prevent
them from drying out. Place 1 level teaspoon cheese mixture on end of 1
strip; fold phyllo strip end over end, in triangular shape, to opposite
end. Place on cookie sheet. Repeat with remaining strips and cheese
mixture. Brush butter over triangles. Bake 12 to 15 minutes or until
puffed and golden. Serve warm.
COUNTRY-STYLE RIBS
AND VEGETABLES
~Shared by Johnny,
LA
12" Dutch oven
4 lbs. country style ribs
2 medium onions, rings or chunks
1 clove garlic
3 large potatoes, cut in chunks
1 or 2 red or yellow peppers, strips or chunks
1 cup cooking wine (can substitute red wine vinegar, grape, apple or
cranberry juice)
1 bottle barbecue sauce
1/3 cup oil for browning
Season pork as desired. Brown in oil in the Dutch oven. When brown,
cover with sauce and wine. Layer vegetables on top. Put lid on oven and
bake at about 350 degrees the first hour, dropping to 325 degrees
thereafter. Cook for 2 hours, check for doneness.
KOREAN KABOBS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 (1 lb.) pork tenderloin
1/2 cup. unsweetened pineapple juice
1/4 cup. soy sauce
1/4 cup chopped onion
1 tbs. brown sugar
4 tsp. sesame seed
1 clove of garlic, minced
1/8 tsp. pepper
Green pepper chunks
Pineapple slices, cut in thirds
1 tsp. cornstarch
Cut tenderloin into 1/3 inch slices. Combine next 7 ingredients for
marinade. Add pork slices; marinate, covered, for two hours or up to 2
days in refrigerator. Thread pork on 4 skewers alternately with green
pepper chunks and pineapple pieces. Dissolve cornstarch in 2
tablespoons water; thicken marinade with cornstarch mixture. Grill
kabobs over charcoal fire, turning and brushing with thickened
marinade. Yield: 4 servings.
AUGUST MOON CHINESE
BISTRO HOT AND
SOUR SOUP
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Chop and measure all ingredients and beat the egg before beginning this
recipe. Keep everything close at hand so you can follow cooking times
exactly.
1 1/2 teaspoons cornstarch
1/2 cup water
1/2 gallon (8 cups) freshly made chicken stock
4 ounces (about 1 cup) bamboo shoots, julienne cut
4 ounces (about 1 cup) chopped water chestnuts
2 ounces fresh shiitake mushrooms (about 1 cup),julienne cut or sliced
thinly
1 tablespoon white pepper
1/4 cup vinegar
Salt, to taste
Hot red pepper, to taste (use a light hand)
1 egg, lightly beaten
4 ounces tofu, cut into small cubes
1/2 teaspoon sesame oil
Whisk together cornstarch and water; set aside.
In a stock pot, warm chicken stock over medium heat. When stock begins
to steam, add bamboo shoots, water chestnuts and shiitake mushrooms;
cook 15 minutes, adjusting heat if necessary to keep soup just below a
boil.
Stir in white pepper, vinegar, salt and hot pepper to taste. Add
cornstarch mixture slowly, stirring until mixture is thick and
well-combined (at least 2 minutes - taste to make sure there is no
lingering cornstarch aftertaste before proceeding). Add beaten egg,
stirring to make swirls of cooked egg in the soup, with tofu pieces and
sesame oil.
Serve immediately.
Serves 8.
BOSTON CREAM CHEESE
PIE
~Shared by Linda
H., Rosharon, TX
1 (9 oz.) pkg. yellow cake mix
2 (8 oz.) pkgs. cream cheese or Neufchatel, softened
1/2 c. granulated sugar
1 tsp. vanilla
2 eggs
1/3 c. sour cream
2 (1 oz.) sq. unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
2 tbsp. hot water
1 tsp. vanilla
Grease bottom of 9-inch springform or cheesecake pan. Prepare cake mix
as directed on package; pour batter evenly into pan. Bake at 350
degrees for 20 minutes. Combine cream cheese, granulated sugar and
vanilla, mixing at medium speed on electric mixer, blend well. Add
eggs, 1 at a time, mix well after each addition. Blend in sour cream,
pour over cake layer. Bake at 350 degrees for 35 minutes. Loosen cake
from rim of pan. Cool before removing rim of pan. Melt chocolate and
margarine over low heat, stirring until smooth. Remove from heat. Add
remaining ingredients, mix well. Spread over cheese pie. Chill 2 hours.
Ready to serve.
SUMMERLY SQUASH
~Shared by Treva, NC
This is a recipe that will delight people who don't even usually like
squash. It's especially nice with fresh veggies direct from your
farmer's market. A great summer side dish!
2 tablespoons vegetable oil
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil
Heat the oil in a large skillet over medium heat. Cook and stir the
onion about 5 minutes, until tender. Mix in the tomatoes, and season
with salt and pepper. Continue to cook and stir about 5 minutes. Mix in
the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to
low, and simmer 20 minutes, stirring occasionally. Remove bay leaf
before serving.
BLUEBERRY CRISP
~Shared by Marilyn
M., Canton, OH
6 cups blueberries, rinsed and lightly dried
1 Tbsp. cornstarch
1/4 cup sugar
grated rind of 1 lemon
Pinch salt
Toss blueberries, cornstarch, sugar and a pinch of salt together in a
bowl. Place in a 2-quart baking dish; set aside while making topping.
Topping:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping
Preheat oven to 375 degrees F. Combine flour, oats, brown and white
sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into
chunks. Mix until it looks crumbly. Top blueberries evenly with the
crumb mixture. Bake for 40 minutes. Serve with ice cream
and whipped cream. Yield 4 to 6 servings.
SOUTHERN MEAT PIE
~Shared by Johnny,
LA
An all in one meal. Hot and Gooey. Southern comfort at its best.
Prep Time: 20 Min
Cook Time: 20 Min
Total Time: 40 Min
Servings: 6
Ingredients
ready to bake pie crust (2)
1/2 lb. beef or chicken
1/2 c. hot pepper cheese
1/2 c. cream cheese
2 potatoes medium chunks boiled soft
1/2 c. baby carrots boiled soft
1 jar beef/ chicken gravy
2 cloves garlic
1/2 onion minced fine
1 TBS olive oil
2 TBS butter
Directions
Preheat oven to 350.
Boil potatoes and carrots until soft-drain Bake bottom pie crust for 10
to 15 min. (Very important you don't want a mushy bottom.) Combine oil
and butter in skillet heat till butter is melted and frothy.
Add onions and garlic cook until onions are clear Add beef/chicken In a
large bowl combine potatoes, carrots, meat, and gravy. Mix well.
Pour into bottom crust add hot pepper cheese and cream cheese chunks to
the top.
Roll out top crust and place on top. Pinch edges to close and cut 4
vents in the crust.
Bake at 350 for 15 min or so-until the top crust is golden brown.
ARTICHOKE AND CHEESE
DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 Pound shredded Mozzarella
1 Cup grated Parmesan
1 Cup mayonnaise - (8 oz jar)
1 Cup artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste
Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30
minutes or in lightly buttered 3 1/2-quart crock pot on HIGH for about
1 hour. Serve with broken up French bread or wheat crackers. This
recipe yields 25 servings.
SLOPPY JOES FOR 8
DOZEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
15 lb. ground beef
6 medium onions chopped
1 gallon ketchup
3/4 C. Worcestershire sauce
1/2 C. packed brown sugar
1/2 C. prepared yellow mustard
1/4 C. white vinegar
1 T. chili powder
96 hamburger buns split
In 2 soup kettles over medium heat cook and stir beef and onions until
meat is no longer pink; drain. Stir in the ketchup,
Worcestershire sauce, brown sugar, mustard, vinegar and chili
powder. Bring to a boil. Reduce heat; simmer uncovered for
1 hour to allow flavors to blend. Spoon 1/3 C. onto each bun.
BARBECUED SHRIMP -
NEW ORLEANS STYLE
~Shared by Linda
H., Rosharon, TX
5 lbs of head-on gulf shrimp
¼ cup of creole seasoning, be careful: some contain a lot of salt
1 ½ T. olive oil
½ cup of garlic, chopped
¼ cup of fresh rosemary, chopped
½ cup of Worcestershire sauce
Hot sauce to taste
Juice of 10 lemons, reserve the skin and quarter
1 bottle of beer (Abita amber)
Salt and pepper to taste
½ lb of unsalted butter
Directions
Toss the shrimp in a bowl with half the creole seasoning. Heat a large
skillet on a high heat with olive oil (should begin to smoke a bit).
Add the garlic and rosemary in the pan, stir barely brown the garlic
(do not burn-creates a bitter flavor). Add the shrimp and stir
carefully. Add the Worcestershire sauce, hot sauce, lemon juice and
quartered lemons.
Add the beer to deglaze the pan. Allow the shrimp to cook for 2 minutes
(depends of size) and add the remaining seasoning and salt and pepper.
When the shrimp have finished cooking remove them from the pan, reduce
the liquid on medium-high heat and add butter, T. at a time until the
liquid become a slightly thickened sauce. Taste to adjust seasoning.
Return the shrimp to the sauce, stir for just a quick second and then
portion the shrimp into large (shallow) bowls and spoon sauce over the
top.
RICOTTA HONEY PUDDING
~Shared by Treva, NC
2 cups ricotta cheese
One quarter cup honey
4 eggs, separated
1 tsp. vanilla
Dash of salt
Ground cinnamon for garnish
1 pint fresh raspberries
Combine ricotta, honey, egg yolks and vanilla in saucepan and heat over
low heat until warmed through. Beat egg whites in a separate bowl until
stiff peaks form. Fold egg whites into ricotta mixture and heat for a
few minutes. Spoon pudding into serving bowls and sprinkle with ground
cinnamon. Chill for 1 - 2 hours. Garnish with raspberries or another of
your favorite fruits.
The Skinny: Ricotta cheese is fairly low in fat.
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if you have a submission for the Reader Recipe section of A
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ARUGULA, GRAPE, AND
SUNFLOWER SEED
SALAD
~Shared by Treva, NC
By including a variety of ingredients, salads are often a nutritional
powerhouse: This recipe provides lots of antioxidants from the grapes,
healthy fats and vitamin E from the sunflower seeds and grapeseed oil,
and folate and vitamin A from the arugula. A sweet mustard vinaigrette
dressing matches both the peppery bitterness of the greens and the
sweet juiciness of the grapes. Grapes add polyphenol antioxidants,
while the seeds and oil deliver vitamin E. Try this salad topped with
salmon or tuna for a healthful dinner.
3 tablespoons red wine vinegar
1 teaspoon honey
1 teaspoon maple syrup
1/2 teaspoon stone-ground mustard
2 teaspoons grapeseed oil
7 cups loosely packed baby arugula
2 cups red grapes, halved
2 tablespoons toasted sunflower seed kernels
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Combine vinegar, honey, syrup, and mustard in a small bowl.
Gradually add oil, stirring with a whisk.
2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle
vinegar mixture over arugula; sprinkle with salt and pepper. Toss
gently to coat.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 81 (34% from fat); FAT 3.1g (sat 0.3g,mono 0.5g,poly 2g); IRON
0.7mg; CHOLESTEROL 0.0mg; CALCIUM 47mg; CARBOHYDRATE 13.1g; SODIUM
124mg; PROTEIN 1.6g; FIBER 1.2g
Source: Cooking Light, MAY 2008
CHIPOTLE COLESLAW
~Shared by Maggie,
TX
6 servings
Start to Finish: 20 minutes
Ingredients
1/3 cup fat-free mayonnaise
1 tablespoon lime juice
2 teaspoons honey
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon ground chipotle chile pepper
3 cups shredded green cabbage
3/4 cup whole kernel corn, thawed if frozen
3/4 cup chopped red sweet pepper
1/3 cup thinly sliced red onion
1/3 cup chopped cilantro
Directions
In a small bowl stir together mayonnaise, lime juice, honey, cumin, and
chipotle chile pepper. In a large bowl combine cabbage, corn, sweet
pepper, onion, and cilantro. Pour mayonnaise mixture over cabbage
mixture. Toss lightly to coat. Serve immediately or cover and chill up
to 24 hours.
Nutrition facts per serving:
Calories 55
Total Fat (g) .7
Cholesterol (mg) 1.3
Sodium (mg) 122
Carbohydrate (g) 13
Total Sugar (g) 6
Fiber (g) 2
Protein (g) 2
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NEW ORLEANS BRAISED ONIONS
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 2 to 3 large Spanish onions
- 6 to 9 whole cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- Pinch ground thyme
- Grated zest and juice of 1 orange
- 1/2 cup condensed beef broth, undiluted
- Finely chopped fresh parsley, optional
- Hot pepper sauce, optional
DIRECTIONS
Stud onions with cloves. Place in slow cooker stoneware and sprinkle
with salt, peppercorns, thyme and orange zest. Pour orange juice and
beef broth over onions, cover and cook on LOW for 8 hours or on High
for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid
by half.
When ready to serve, cut onions into quarters. Place on a deep platter
and cover with sauce. Sprinkle with parsley, if desired, and pass the
hot pepper sauce, if desired.
Nutritional Information Per Serving (1/10 of recipe): Calories: 20,
Fat: 0 g, Carbohydrate: 4 g, Fiber: 1 g, Protein: 1 g, Sodium: 188 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 1 Vegetable
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
CORN, LEEK AND RED
PEPPER CASSEROLE
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 1 teaspoon vegetable oil
- 1 teaspoon minced garlic
- 1 cup sliced leeks
- 1 cup chopped red peppers
- 2 cups corn kernels
- 2-1/2 tablespoons all-purpose flour
- 2 whole eggs
- 2 egg whites
- 1-1/3 cups 2% evaporated milk
- 1/4 cup chopped fresh dill (or 2 teaspoons dried)
- 1/4 cup bread crumbs
- 1/2 teaspoon margarine or butter
DIRECTIONS
Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with
vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium
heat. Add garlic, leeks and red peppers and cook for 7 minutes, or
until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs,
egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1
cup corn. Pour into prepared dish. Combine bread crumbs and margarine
until crumbly. Sprinkle over top of casserole and bake for 30 minutes
or until set at center.
Nutritional Information Per Serving (1/6 of recipe): Calories: 169,
Fat: 5 g, Carbohydrate: 26 g, Fiber: 2 g, Protein: 8 g, Sodium: 110 mg,
Cholesterol: 76 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
MUSSELS IN BROTH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 pounds mussels in the shell
- 2 tablespoons margarine
- 1/4 cup chopped shallots or finely chopped onion
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken broth or canned reduced-sodium chicken broth
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons chopped fresh parsley, preferably flat-leaf
(Italian) parsley
DIRECTIONS
In a large bowl, soak the mussels in cold salted water for 30 minutes;
rinse and scrape off the beards (the hairy tuft protruding from one
side of the shell).
In a large, deep skillet or saute pan, melt the margarine. Saute the
shallots and garlic until tender, about 5 minutes. Add the wine, broth,
and pepper; bring to a boil. Simmer, uncovered, 5 minutes.
Drain the mussels and add to the pan; cover and cook until the mussels
are fully open, about 8 minutes, shaking the pan frequently. Discard
any mussels that do not open.
Divide the mussels and broth among 4 deep soup bowls; sprinkle with
parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180,
Fat: 10 g, Cholesterol: 25 mg, Sodium: 379 mg, Carbohydrate: 5 g,
Dietary Fiber: 0 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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CHICKEN CAESAR BURGERS
~Shared by Maggie,
TX
Yield: 2 servings.
Prep/Total Time: 30 min.
Ingredients
1/4 cup finely chopped onion
2 tablespoons shredded Parmesan cheese, divided
1 tablespoon lemon juice
1-1/2 teaspoons dried parsley flakes
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground chicken
2 hamburger buns, split
1/4 cup torn romaine
4 teaspoons fat-free creamy Caesar salad dressing
Directions
In a small bowl, combine the onion, 1 tablespoon cheese, lemon juice,
parsley, garlic, Worcestershire sauce, salt and pepper. Crumble chicken
over mixture and mix well. Shape into two patties. Grill burgers,
covered, over medium heat for 5-7 minutes on each side or until a meat
thermometer reads 165° and juices run clear. Sprinkle with remaining
cheese. Serve on buns with romaine and salad dressing.
Nutrition Facts: 1 burger equals 322 calories, 12 g fat (4 g saturated
fat), 79 mg cholesterol, 801 mg sodium. 29 g carbohydrate, 2 g fiber,
25 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Source: Taste of Home
TROPICAL PORK CHOPS
FOR 2
~Shared by Maggie,
TX
1 firm banana
2 tsps. vegetable oil, divided use
2 lean pork chops, 1/2 inch thick
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsps. raspberry jelly or honey
2 tsps. prepared mustard
1/2 cup water
Cut banana in half crosswise, then lengthwise into 4 pieces. Cook
bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add 1/2
tsp. additional oil. Remove browned bananas to a warm plate. Rub pork
chops with garlic. Sprinkle with ginger. Add remaining oil to skillet.
Brown chops on both sides. Remove chops to warm platter. Melt jelly or
honey in skillet; add mustard and water. Stir to blend. Return chops to
skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until
cooked thoroughly. Remove chops to dinner plates; top with bananas.
Spoon remaining sauce from skillet over pork chops. Serve with green
and yellow beans. Garnish with raspberries and thyme, if desired.
Serves 2.
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SPICY RED CP CHILI
1 lb hamburger meat (lean)
2 Tbs jalapeno
juice
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 lb hot sausage
1/2 lb stew meat
1 cup chopped onion
3/4 cup chopped bell pepper
2/3 cup chopped celery
1 can kidney beans
3 large jalapenos,
seeded and chopped
3 Tbs chili powder
1 tsp salt
3 large garlic cloves; minced
1 cup French onion soup
1 can chopped green chilies
1 can tomatoes
2 can tomato sauce
1/2 tsp sugar
1 Tbs cayenne
1 tsp oregano
3/4 tsp Tabasco sauce
1/2 tsp cumin
Marinate stew meat with jalapeno juice, onion powder and garlic powder.
Refrigerate 24 hours. Brown hamburger meat with onion and garlic and
bell pepper and cumin. Brown sausage; remove. Brown stew meat. Mix all
meat. Add soup, tomato sauce, tomatoes and beans (drained). Add
jalapenos, chili powder, cayenne, oregano, celery and chili peppers,
salt, sugar, Tabasco. Cook at high heat two hours or low heat four
hours.
DOUBLE-CHEESE
CHICKEN AND VEGETABLES
You can have a cheesy chicken dinner with veggies in 30 minutes with
just four ingredients.
Total Time: 1 hour 30 min
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings (1 1/2 cups each)
1 cup uncooked rotini pasta (3 oz)
2 bags (12 oz) Green Giant® Valley Fresh Steamers frozen broccoli,
carrots, cauliflower & cheese sauce
1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup shredded American-Cheddar cheese blend (4 oz)
1. In 3-quart saucepan, cook and drain pasta as directed on package.
Return to saucepan.
2. Meanwhile, in 2-quart microwavable casserole, place frozen
vegetables and cheese sauce. Loosely cover with microwavable plastic
wrap. Microwave on High 8 to 10 minutes, stirring twice, until cheese
sauce melts and vegetables are just crisp-tender.
3. Stir vegetables, chicken and cheese into pasta. Cover; cook over low
heat 2 to 3 minutes or until cheese is melted. Stir gently.
High Altitude
(3500-6500 ft): No change.
Serve-With
Pick up a bag of salad greens, and toss with a chopped tomato and a
favorite dressing to complete the meal.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 130); Total Fat 14g
(Saturated Fat 7g, Trans Fat 0g); Cholesterol 65mg; Sodium 1300mg;
Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 7g); Protein 22g
Percent Daily Value*: Vitamin A 50%; Vitamin C 25%; Calcium 25%; Iron 6%
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2
Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
CHEESECAKE FACTORY
CAJUN JAMBALAYA
PASTA
Ingredients
4 ounces butter
2 teaspoons Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
1 pound fresh linguini pasta
1/2 cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
1/2 pound fresh medium shrimp, peeled, deveined, tails removed
1/2 cup diced tomatoes
Instructions
Place the butter into a saute pan. Allow the butter to melt slightly.
Add the seasoning into the pan and stir together with the melted
butter.Add the chicken into the pan and continue to cook until the
chicken is about half done. While the chicken is cooking, carefully
place the pasta into boiling water and cook until al dente. Pour the
clam juice into the pan. Add the peppers and onions.Cook for another
minute, making sure the vegetables are heated through and the chicken
is almost done. Add the shrimp into the pan. Toss the ingredients
together and continue to cook until the shrimp are almost done. Add the
tomatoes into the pan. Continue to cook mixture until both the shrimp
and chicken are thoroughly cook through. Place some pasta into each
bowl. Spoon equal portions of the jambalaya mixture into each bowl over
the pasta.
PINEAPPLE PIE
SERVES 8
1/3 cup sugar
1 tablespoon cornstarch
8 1/4 ounces pineapple, crushed, undrained
8 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon salt
1/2 cup milk
2 eggs
1/2 teaspoon vanilla
1/4 cup pecans, chopped
Combine sugar, cornstarch, and pineapple in medium saucepan. Cook,
stirring constantly,
until clear and thickened. Cool; spread onto bottom of pastry shell.
Combine cream cheese, sugar and salt , mixing until well blended. Blend
in milk, eggs and vanilla. Pour over pineapple mixture; sprinkle with
nuts. Bake at 400 degrees, 15 min. reduce oven temperature to 325
degrees; continue baking 40 min. Garnish with pineapple slices, cut in
half, and maraschino cherry halves, if desired.
Source: The Philadelphia Brand Cream Cheese Cookbook by Kraft Kitchens
http://www.amazon.com/exec/obidos/ASIN/0881764876/atozreci-20
FRESH TOMATO PIZZA
Servings: 4
Preparation Time: 10 min.
Cooking Time: 10 min.
Ingredients:
1 baked cheese pizza crust, about 16 oz each
3/4 cup purchased pizza sauce
1/3 Lbs. Shredded mozzarella cheese
2 cup plum tomatoes cooked, or other tomatoes, sliced
2 oz. Canned mushrooms, drained
1/2 cup scallions, chopped
1/4 tsp. Pepper, or to taste
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Cooking Directions:
Preheat oven to 500° F. Place crust on large baking sheet. Spread pizza
sauce over crust. Sprinkle evenly with mozzarella. Arrange tomatoes,
mushrooms and scallions over top. Season with pepper to taste. Bake 10
minutes or until crust is golden brown and topping is bubbly. Sprinkle
with Parmesan and basil and serve.
Per Serving: calories 387, Fat 12.2g, Calories from fat 28%, Protein
20.6g, Cholesterol 26.6mg, dietary fiber 3.7g
Source: Nubella.com
WEEKEND BREAKFAST
BURRITOS
While the burritos bake, melting the yummy cheese, you'll have time to
brew coffee, pour juice--or read the paper and relax.
Prep Time: 25 min ; Start to Finish: 40 min
Makes: 6 servings
1 tablespoon margarine or butter
8 eggs, beaten
1/4 teaspoon pepper
2 cups diced Canadian bacon
6 (8-inch) flour tortillas
6 oz. (1 1/2 cups) shredded Cheddar cheese
1. Heat oven to 400°F. Melt margarine in large skillet over medium-high
heat. Add eggs, pepper and bacon; cook and stir about 5 minutes or
until eggs are firm but moist.
2. Spoon egg mixture evenly onto each tortilla. Top each with 1
tablespoon cheese. Roll up tortillas tightly. Place, seam side down, in
ungreased 13x9-inch (3-quart) baking dish. Sprinkle remaining cheese
over tortillas.
3. Bake at 400°F. for 10 to 15 minutes or until cheese is melted. If
desired, serve with sour cream and salsa.
Source: Pillsbury
FOUR BEAN SALAD
1 can (16 oz.) green beans, drained
1 can (16 oz.) wax beans, drained
1 can (16 oz.) garbanzo beans, rinsed & drained
1 can (16 oz.) kidney beans, rinsed & drained
1/4 cup slivered green pepper
8 green onions, sliced
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1/2 tsp. salt
In large bowl, combine beans, green pepper and onions. In a small bowl,
combine remaining ingredients; stir until the sugar dissolves. Pour
over bean mixture. Cover and refrigerate overnight, stirring several
times. 10-12 servings.
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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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