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A
to Z
Recipes
July 27,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I usually mention (whine about) the weather here.
Treva in NC sent me the following and it stopped me in my tracks:
I was
going to complain about how hot it is, then I realized that:
1. It isn't 109 degrees;
2. I'm not 5,700 miles from home;
3. I'm not dressed in a full BDU uniform and helmet and carrying 70+
lbs.; and
4. There is very little chance that anyone will shoot at me or that I
might drive over a bomb in the road today!
Thanks to
all who serve.
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". This great topic ends on Sunday. 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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The Best
~Shared by Edna D.,
Decatur, IL
The nicest place to be is in someone's THOUGHTS!
The safest place to be is in someone's PRAYERS!
And the best place to be is in ... GOD'S HANDS!
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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DON'T QUIT!
~Shared by Mary H.,
Montreal, Canada
When things go wrong, as they sometimes will,
When the road you're trudging seems all uphill,
When the funds are low and the debts are high,
And you want to smile, but you have to sigh,
When care is pressing you down a bit,
Rest, if you must, but do not quit.
Life is queer with its twists and turns,
As every one of us sometimes learns,
And many a failure turns about,
When he might have won had he stuck it out;
Don't give up though the pace seems slow--
You may succeed with another blow.
Often the goal is nearer than,
It seems to a faint and faltering man,
Often the struggler has given up,
When he might have captured the victor's cup,
And he learned too late when the night slipped down,
How close he was to the golden crown.
Success is failure turned inside out--
The silver tint of the clouds of doubt,
And you never can tell how close you are,
It may be near when it seems so far,
So stick to the fight when you're hardest hit--
It's when things seem worst that you must not quit.
~Edgar A. Guest
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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FOUR MEAT RUBS
ALL PURPOSE RUB---1/4
cup + 2
tbs chili powder, 2 tbs ground cumin, 1 tbs dried oregano, 1 1/2 tsp
cinnamon, 1 1/2 tsp salt. BEST FOR---Ribs,
pork, chicken, salmon, onions. Makes 1/2 cup.
SMOKY SPICE RUB---1/4
cup
smoked paprika, 2 tbs ancho chili powder, 2 tbs ground cumin, 2 tsp
salt, 1 tsp pepper, 1 tsp dry mustard. BEST FOR---Chicken, lamb, salmon,
pork, steak. Makes 1/2 cup.
ICE TEA INFUSED RUB---1/2
cup
powdered iced tea mix with no artificial sweeteners, 2 tbs ground
ginger, 4 tsp salt, 2 tsp cinnamon, 2 tsp pepper, 1 tsp ground cloves. BEST FOR---Pork, seafood, chicken,
steak, ribs, eggplant, zucchini, potatoes. Makes 3/4 cup.
OLD BAY INSPIRED RUB---16
bay
leaves, finely crushed, 1 tbs paprika, 1 tbs salt, 2 tsp celery seed, 1
tsp ground ginger, 1/2 tsp ground mustard, 1/8 tsp nutmeg. BEST FOR---Shrimp, scallops,
chicken, turkey, potatoes. Makes 1/4 cup.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Vegetables from A
to Z
This month's theme is Vegetable
Recipes from A to Z: Artichokes
to Zucchini,
that is! It is recommended that we should consume 3-5 servings
of vegetables daily. What's your secret dish that helps you maintain
the RDA for veggies? We're looking for appetizers,
soups, salads, main dish, sides, etc. which contain veggies. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Vegetables from A to Z". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Vegetables
from A to Z.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Vegetables from
A to Z" has a deadline of July 31, 2011,
and will be posted on August 7, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Vegetables
from A to Z. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Bad Combinations
~Shared by
Elizabeth P., Tupelo, OK
Many of us "Old Folks" (those over 60, WAY over 60, or hovering near
60) are quite confused about how we should present ourselves. We're
unsure about the kind of image we are projecting and whether or not we
are correct as we try to conform to current fashions. Despite what you
may have seen on the streets, the following combinations DO NOT go
together and should be avoided:
1. A nose ring and bifocals
2. Spiked hair and bald spots
3. A pierced tongue and dentures
4. Miniskirts and support hose
5. Ankle bracelets and corn pads
6. Speedo's and cellulite
7. A belly button ring and a gall bladder surgery scar
8. Unbuttoned disco shirts and a heart monitor
9. Midriff shirts and a midriff bulge
10. Bikinis and liver spots
11. Short shorts and varicose veins
12. Inline skates and a walker
And last, but not least... my personal favorite:
13. Thongs and Depends.
--
Enjoy Life Now...It
has an expiration date!!
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:
SLOW-GRILLED
BARBECUE PORK RIBS
~Shared by Doe,
Oliver, B.C., Canada
6 servings
Marinating time: 8 hrs
Cooking time: 1 1/2 hrs
4 lbs pork back or side ribs
1/4 c packed br sugar
2 tbsp paprika
2 tsp chili powder
1 tsp pepper
2 lg garlic, minced
1/2 tsp cayenne
1/4 tsp salt
Rib Sauce:
1/2 c ketchup
3 tbsp br sugar
1 tbsp paprika
1 tbsp chili powder
1 tbsp Worcester sauce
2 garlic, minced
Dash of hot pepper sauce - to taste
Take membrane from underside of ribs, if attached. In lg dish, combine
sugar, paprika, chili powder, pepper, garlic, cayenne & salt. Add
ribs & rub all over with spice mixture. Cover & chill for 8-24
hrs.
Rib Sauce:
Meanwhile in pot over med heat, combine ketchup, sugar, paprika, chili
powder, Worcester, garlic & hot pepper sauce; bring to boil. Reduce
heat to med-low; simmer until reduced to about 1/2 cup, about 15 mins.,
set aside.
Set foil drip pan under 1 rack of 2 burner barbecue or under centre
rack of 3 burner barbecue. Heat remaining burners to medium heat.
Place ribs, meat side down, on greased grill over unlit burner. Close
lid & cook, turning once, until meat is tender & pulls away
from the bone ends, about one hour. Brush ribs with about half the
sauce; cook, turning once, until glazed, about 10 mins. Serve with
remaining rib sauce on the side.
PORK WITH LEMON DILL
SAUCE
~Shared by Luanne,
FL
When my niece was here, we sampled this at Publix. Got the recipe and
ingredients. It is a winner altho it sounds complicated, it really
isn't. We didn't slice the pork until after cooking. The potatoes are a
treat by themselves.
Ingredients
1 pork tenderloin (about 1 lb)
4 slices bacon
4 toothpicks
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup lemon dill sauce, divided
Prep
Preheat oven to 425°F.
Cut tenderloin into four equal pieces.
Steps
Wrap each piece of the pork with a slice of bacon, then secure ends of
bacon with toothpicks; season with salt and pepper (wash hands). Place
pork on baking sheet and top each with 1 tablespoon lemon dill sauce.
Bake 15–20 minutes or until pork is 160°F (for medium). Top each with 1
tablespoon (or more) remaining lemon dill sauce. Let stand 2–3 minutes
before serving.
Remove toothpicks and serve.
CHOCOLATE MERINGUE
COOKIES
~Shared by Jim D.,
WA
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
3 tablespoons unsweetened cocoa
For Garnish: (Optional)
Powdered sugar or cocoa
Preheat the oven to 300 degrees F. Place the egg whites and cream of
tartar in a bowl and beat with an electric mixer until soft peaks form.
Begin to add the sugar slowly and continue to beat on high speed until
the whites are stiff and shiny. Sift the cocoa over the egg whites, and
fold gently until mixed. Drop the batter by the tablespoon onto
parchment lined baking sheets. If you want to garnish them, then sift a
small amount of the powdered sugar and/or cocoa on top of the cookies
before baking. Bake for about 1 hour or until the meringues are very
dry. Cool and then peel the cookies carefully from the parchment. Store
in an airtight container until ready to serve.
Makes: 24 Cookies
These cookies are delicious and store well for at least two weeks in an
airtight container. You can garnish half of the cookies with a light
dusting of confectioner’s sugar and half with cocoa which makes a nice
presentation on any cookie tray.
OVERNIGHT HAM AND
CHEESE BAKE
~Shared by Larry
J., Spring Hill, TN
Discover a taste to smile about.
INGREDIENTS:
6 slices of bread
2 Tablespoons butter
2 cups grated Cheddar cheese
3/4 pound ham, thinly sliced
1/2 pound mushrooms, sliced and sauteed in butter
1 (7-ounce) can diced green chiles
2 cups Monterey Jack cheese
6 eggs
2 cups milk
2 teaspoons salt
1/2 teaspoon paprika
1/2 teaspoon basil
1/4 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
TO PREPARE:
1. Butter 6 slices of bread and place buttered side down in a 9 x
13-inch baking dish.
2. Sprinkle with 2 cups Cheddar cheese.
3. Place ham on top of cheese and then layer with mushrooms and
chiles. Top with Monterey Jack cheese.
4. In a bowl, beat eggs and add milk, salt, paprika, basil, onion
salt, pepper and dry mustard. Pour over ingredients in
dish. Cover with plastic wrap and refrigerate overnight.
5. Preheat oven to 325 degrees. Uncover casserole and bake
50 minutes. Let stand 10 minutes to set before serving.
Source: "California Sizzles: Easy and Distinctive Recipes for a Vibrant
Lifestyle" by Junior League of Pasadena
http://www.amazon.com/exec/obidos/ASIN/0963208918/atozreci-20
TROPICAL PINEAPPLE
MANGO CREAM PIE
~Shared by Marilyn,
Canton, OH
1 box Pillsbury® refrigerated pie crusts, softened as directed on
box
Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 teaspoon coconut extract
1 egg
Fruit Filling:
2 cups mango chunks
2 cups chopped fresh pineapple, drained
3/4 cup sugar
1/4 cup canned cream of coconut (not coconut milk)
3 Tbsp. cornstarch
1/2 teaspoon salt
2 Tbsp. butter
Topping:
1 Tbsp. milk
1 teaspoon sugar
3/4 cup chopped macadamia nut
whipping cream
Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust
Pie using 9-inch glass pie plate. In medium bowl, beat all cream cheese
layer ingredients with electric mixer on high speed until smooth.
Spread into crust-lined pan; set aside. In 2-quart saucepan, mix mango,
pineapple, 3/4 cup sugar and cream of coconut. In small bowl, mix
cornstarch and salt; stir into fruit mixture. Cook over medium-low
heat, stirring constantly, until thickened. Stir in butter until
melted. Pour over cream cheese mixture. Top with second crust and
flute; cut slits in several places. Brush with milk, sprinkle with 1
teaspoon sugar and macadamia nuts. Bake 45 to 50 minutes or until
golden brown. Cool at least 2 hours before serving. Store covered in
refrigerator.
Note: Add 1/4 tsp. of coconut extract to whipped cream; Top each slice
with a dollop just before serving.
NOT FRIED RICE
~Shared by Treva, NC
This is my alternative to fried rice which uses no oil!
2 c. long grain white rice, cooked
2 eggs, slightly beaten
2 carrots, chopped
1 celery stalk, chopped
1 small onion, chopped
1/2 c. frozen peas
1/2 c. frozen corn
2 tbs soya sauce
water (as needed)
Over a wok heated to medium-high heat, cook the egg into an omelet.
Remove the omelet and add the carrots, celery, and onion. Stir fry over
high heat adding water as needed until the vegetables are tender-crisp.
Cut the omelet into chunks and add to the wok along with the peas and
corn. Add the rice and soya sauce. Mix to combine.
Makes 4 servings about 1 cup each.
Nutritional Info: Amount Per Serving: Calories: 199; Total Fat: 3.1g;
Total Carbs: 35.3g; Dietary Fiber: 3mg; Protein: 7.9g
FRIED EMPANADAS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
In a medium bowl, stir together the flour and salt. Cut in shortening
using a pastry blender, or pinching into small pieces using your
fingers, until the mixture resembles coarse crumbs. Use a fork to stir
in water a few tablespoons at a time, until the mixture forms a ball.
Pat into a ball, and flatten slightly. Wrap in plastic wrap and
refrigerate for 1 hour.
Heat the oil in a large skillet over medium heat. Add the onion and
cook until tender. Crumble in the beef, and season with salt, paprika,
cumin and black pepper. Cook, stirring frequently, until beef is
browned. Drain excess grease, and stir in the raisins and vinegar.
Refrigerate until chilled, then stir in the hard-cooked eggs.
Form the dough into 2 inch balls. On a floured surface, roll each ball
out into a thin circle. Spoon some of the meat mixture onto the center,
then fold into half-moon shapes. Seal edges by pressing with your
fingers.
Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or
two pies into the fryer at a time. Cook for about 5 minutes, turning
once to brown on both sides. Drain on paper towels, and serve hot.
TEX-MEX CHICKEN
CRUNCHIES
~Shared by Linda
H., Rosharon, TX
Serves: 8 to 10 servings
1/2 cup all-purpose baking mix
1 large egg
1/2 cup enchilada sauce
2 cups crushed spicy tortilla chips
1/4 cup minced fresh cilantro leaves or fresh flat leaf parsley
6 skinned and boned chicken breast halves, cut into 1 1/2-inch pieces
1 cup vegetable oil
Ranch dressing
Barbecue sauce
Place baking mix in a shallow dish. Whisk together egg and enchilada
sauce in a small bowl. Stir together tortilla crumbs and cilantro in a
separate shallow dish.
Dredge chicken pieces in baking mix; dip in egg mixture, and dredge in
crumb mixture. Cover chicken, and chill 30 minutes.
Pour oil into a large skillet; heat to 375 degrees F. Fry chicken, in
batches, 3 minutes on each side or until brown. Drain on wire racks
over paper towels. Serve chicken with ranch dressing or barbecue sauce.
Source: Southern Living Cookoff
http://southernlivingcookoff.com
PORK AND APPLES WITH
STUFFING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 lb. pork tenderloin
2 tbs. cooking oil
2 (20 oz.) cans pie-sliced apples, drained
1/2 cup. packed brown sugar
6 cup herb-seasoned stuffing mix
1/2 cup chopped celery
1/4 cup melted butter or margarine
3 tbs. instant minced onion
1 tsp. salt
1/2 tsp. ground sage
2 cup. beef broth
Cut the pork tenderloin into 12 slices and flatten each slice. Sprinkle
meat slices with a little salt and pepper. In a skillet, brown meat
well on both sides in hot cooking oil. Divide the pork slices between
two 12 x 7 1/2 x 2 inch baking dishes. Combine apples and brown sugar.
Spoon over tenderloin slices. Combine stuffing mix, celery, melted
butter or margarine, onion, salt and sage; toss with beef broth until
moistened. Press stuffing into 1/2 cup measure; un mold a stuffing
mound onto each tenderloin slice. Bake, uncovered, at 375 degrees until
pork is done, about 1 hour. Garnish with parsley and poached fresh
apple slices, if desired. Makes 2 casserole, 6 servings each.
TO FREEZE: Omit baking casseroles, wrap securely and freeze. Bake
frozen casseroles, covered; at 400 degrees until pork is done, about 1
1/4 hours.
CIVIL WAR IDIOT'S
DELIGHT
~Shared by Johnny,
LA
Fried-boiled-Doughnut-Coffee-Cake.
1 c. brown sugar
1 c. raisins
1 tbsp. butter
1 tsp. vanilla
4 c. water
7 tbsp. butter
1/2 c. white sugar
2 tsp. baking powder
1/2 c. milk
1 c. flour
Boil together the first 5 ingredients. Make a batter of the second 5
ingredients. Drop the batter in a greased pan by spoonfuls. Pour first
mixture over it and bake in a moderate oven until golden brown.
This recipe dates from the Civil War, each side credits it to the
other...or, 'tuther,' as they said back then. It is fool-proof: even an
idiot can make it! It is more coffee cake than doughnut.
The paragraph above was typed by the first sender...NOT me! I do NOT
consider anyone an idiot!
PINEAPPLE ANGEL PIE
~Shared by Marilyn,
Canton, OH
3/4 cup sugar
1/4 cup cornstarch
Dash salt
1 (20 oz.) crushed pineapple, juice and all
2 Tbsp. lemon juice
2 Tbsp. butter
2 egg yolks, slightly beaten
1 cup whipping cream, whipped OR 2 cups Cool Whip
In saucepan combine cornstarch, sugar and salt. Stir in undrained
pineapple, lemon juice and butter. Cook over medium heat, stirring
constantly until thickened. Gradually add a little of the hot
pineapple mixture to egg yolks to temper, then combine with hot
pineapple mixture in a saucepan. Cook 1-2 minutes more. Chill
until cold. Fold pineapple into whipped cream (or Cool Whip). Pour into
meringue shell (recipe follows). Chill 2-3 hours before serving.
MERINGUE CRUST (SHELL)
2 egg whites
Dash salt
1/2 cup granulated sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla
Combine egg whites, cream of tartar, salt and vanilla; beat until
foamy. Gradually add sugar, 1 tablespoon at a time - beating constantly
until very stiff and glossy. Spread on bottom and sides of
buttered pie dish. Bake in preheated oven for 1 hour (275 degrees). Let
cool away from drafts before filling.
VIDALIA TARTS
~Shared by Treva, NC
Yield: 48 Servings
1 stick (1/4 lb.) unsalted butter
2 large Vidalia or regular onions, halved and thinly sliced
1 teaspoon salt
1/2 teaspoon dried thyme
2 cups all-purpose flour
4 teaspoons baking powder
1 & 1/2 teaspoons sugar
2/3 cup milk
Melt 2 Tbsp. butter in a large, heavy skillet over low heat. Add
onions, 1/2 tsp. salt and thyme; cook until tender and lightly browned,
30 minutes. Set aside to cool.
Place one rack in upper third of oven and another in lower third;
preheat oven to 400°F.
Coat 2 baking sheets with cooking spray.
Mix flour, baking powder, sugar and remaining 1/2 tsp. salt in a bowl.
Cut remaining 6 Tbsp. butter into small chunks and add to flour
mixture. Cut in butter using your fingers, 2 knives or a pastry blender
until mixture resembles coarse meal. Stir in milk with a fork just
until flour is evenly moistened.
Turn out dough onto a floured surface and pull together into one piece
with floured hands. Divide dough into 48 mounds (about 1/2 Tbsp. each);
roll each into a ball and place on baking sheets. With a teaspoon
measuring spoon, press an indentation into center of each ball. Spoon
onion mixture into indentations.
Bake, rotating pans halfway through, until golden, 12 to 15 minutes.
Serve warm.
CALORIES 261 ; FAT 13 g (sat 8 g); CHOLESTEROL 34 mg; CARBOHYDRATE 33
g; SODIUM 449 mg; PROTEIN 4 g; FIBER 2 g
SUBURBAN COWBOY
DELIGHT
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 pound bacon, cut into 1 inch pieces
1/2 pound ground beef
1/2 cup diced green bell pepper
1/2 cup chopped onion
1 (1.25 ounce) package chili seasoning mix
1 (14.5 ounce) can canned peeled and diced tomatoes
1 (15 ounce) can baked beans
In a large skillet over medium heat, fry bacon pieces until browned.
Crumble the ground beef into the skillet with the bacon, and stir in
the green pepper and onion. Continue to cook until the beef is no
longer pink. Drain off any excess grease. Stir in the chili seasoning
mix until the meat is coated.
Add the tomatoes and beans to the skillet, mix well, and simmer for 15
to 20 minutes. (I always put my biscuits in just then, and they finish
together.)
HOMINY MEATBALL STEW
~Shared by Linda
H., Rosharon, TX
8 Servings
This stew is tasty served with crackers as well as corn bread, and it
freezes well. For a less spicy version, substitute plain canned
tomatoes for the Mexican blend.
1 egg, lightly beaten
1/2 cup cornmeal
1/4 cup finely chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
2 tablespoons canola oil
2 cans (15-1/2 ounces each) hominy, rinsed and drained
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cups water
1 envelope taco seasoning
In a large bowl, combine the egg, cornmeal, onion, salt and pepper.
Crumble beef over mixture and mix well. Shape into 3/4-in. balls.
In a large skillet over medium heat, brown meatballs in oil in batches.
Drain.
In a Dutch oven, combine the hominy, tomatoes, tomato sauce, water and
taco seasoning. Cover and bring to a boil. Reduce heat; add meatballs.
Cover and simmer for 30-40 minutes or until meat is no longer pink.
Yield: 8 servings (2-1/2 quarts).
Source: Taste of Home 2011
LAZY DAY BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/2 cup butter
2 squares baking chocolate
1 cup sugar
2 eggs
3/4 cup flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 cup chopped nuts (opt.)
1 cup semi-sweet chocolate chips
1 tsp. vanilla
Melt butter in a 2-quart saucepan over low heat. Add chocolate
squares and melt. Remove from heat. Mix in sugar. Add
eggs. Beat with wooden spoon until well mixed. Mix together
flour, salt and baking powder. Add all at once to chocolate
mixture. Mix well. Add vanilla, chocolate chips and
nuts. Mix gently. (At this point, do not "mix well" as
chocolate chips will melt.) Pour into buttered 8-or 9-inch pan
and bake for 20-25 minutes at 350. Do not overbake! Cool
completely before cutting. Double recipe for a 9X13 pan.
OYSTERS EN GELEE
~Shared by Johnny,
LA
"When I was in Lyon, France recently, I enjoyed oysters en gelee and, I
have to say, it was delicious. The gelee was flavored with green apple
juice and lemon juice, very refreshing."
Makes 4 appetizer servings
1 dozen freshly shucked oysters on the half-shell, drained (reserve
liquor)
1/4 cup water
1/4 cup of the reserved oyster liquor
2 tablespoons fresh lemon juice
2 tablespoons apple juice
2 envelopes (2 tablespoons) granulated gelatin
1/2 cup crème fraiche
1 tablespoon finely chopped chives
Freshly ground black pepper
Julienned apples for garnish
Put the oysters on the half-shell on a platter and store in the
refrigerator while making the gelee. Strain the oyster liquor to remove
any shells.
Combine the water and oyster liquor (if you don't have 1/4 cup of
oyster liquor, add enough water to equal that amount) in a small bowl.
Sprinkle the gelatin over the mixture and allow it to soften for 3 to 4
minutes.
Combine the lemon juice and the apple juice in a small saucepan and
warm over medium-low heat. Add the gelatin mixture and stir until the
gelatin dissolves completely.
Remove from the heat and cool a bit. Pour equal amounts of the liquid
over the chilled oysters. Return them to the refrigerator to allow the
gelatin to set.
Combine the crème fraiche with the chives and black pepper. Stir to
blend. When ready to serve, spoon a bit of the crème fraiche mixture
over the oysters and garnish with the julienned apples.
FRENCH TOAST
CASSEROLE
~Shared by Marilyn,
Canton, OH
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tbsp. butter, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes.
In a large bowl, beat together eggs, milk, 2 Tbsp. sugar, salt and
vanilla..
Pour egg mixture over bread; dot with butter; let stand for 10 minutes.
Combine remaining 2 Tbsp. sugar with 1 tsp. cinnamon; sprinkle over
top.
Bake in preheated oven about 45 to 50 minutes, until top is golden.
SHRIMP DE JONGHE
~Shared by Treva, NC
1 c. Butter, melted
2-4 cloves garlic, minced
1/3 c. Chopped parsley
1/2 tsp. Paprika Dash of cayenne pepper
Dash of Worcestershire sauce (opt.)
2/3 c. Sherry
2 c. Soft bread crumbs
5-6 c. Cooked, shelled, cleaned shrimp
Melt butter and add garlic, sherry, parsley and seasonings. Add bread
crumbs and toss. Place shrimp in baking dish. Spoon over the
butter-crumb mixture. Bake at 325 degrees until crumbs brown. Sprinkle
with additional chopped parsley before serving. Serves 8.
RASPBERRY SOUR CREAM
PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 (9 inch) unbaked pie crust
2 eggs
1 1/3 cups sour cream
1 teaspoon vanilla extract
1 cup white sugar
1 pinch salt
1/3 cup all-purpose flour
3 cups raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup butter, chilled
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, beat eggs until light and lemon colored. Whisk in sour
cream and vanilla. In a separate bowl, mix sugar, flour and salt
together. Stir into egg mixture. Gently fold in raspberries. Divide
into 2 unbaked pie crusts.
Bake in preheated oven for 30 to 35 minutes, or until the center begins
to set. Sprinkle with topping and return to oven for 10 to 15 minutes,
or until topping is golden brown. Allow to cool before serving.
To make the topping: In a medium bowl, mix together brown sugar, flour
and chopped nuts. Cut in butter until crumbly.
SHRIMP ENCHILADAS
~Shared by Linda
H., Rosharon, TX
These creamy shrimp enchiladas are a delicious departure from the
typical red sauce variety. Make them tonight and hope for leftovers for
lunch tomorrow! Adapted from Campbell's Community
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 c. heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
1 tsp or more Old Bay Seasoning
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the
onions and cook until tender, stirring occasionally. Add the
shrimp and cook until they're cooked through. Stir in the chiles,
half the pimientos, the soup, cram, cream cheese, pepper , and
Old Bay and cook until the cream cheese is melted, stirring
occasionally. Remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the
tortillas and place, seam-side down, into a lightly greased 3-quart
shallow baking dish. Spoon the remaining shrimp mixture over the
filled enchiladas. Sprinkle with the remaining pimientos and the
cheese.
Bake at 325°F. for 30 minutes or until the enchiladas are hot and
bubbling.
Makes: 10 servings.
CROCK POT CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 tsp. garlic
1/2 tsp. pepper
1 can cream of chicken soup
1 can cream of celery soup
1 package dry Italian dressing
1/4 cup milk
4 chicken breasts
Combine all ingredients in crock pot. Cook on low heat all day.
Serve over rice or egg noodles.
MIRLITON PUDDING
~Shared by Johnny,
LA
Makes 6-8 servings
8 to 10 medium-size mirlitons
1 cup self-rising flour
1/2 cup raisins
1 stick butter or margarine, softened
1 cup sugar
4 eggs
1/2 cup evaporated milk
1 tablespoon vanilla
Peel and cut up mirlitons. Boil until soft. Drain and mash well. Put
the mashed mirlitons in a colander and allow to continue to drain while
preparing the rest of the recipe. It is important that no water is
allowed to remain in mixture.
Mix flour with raisins. This will prevent the raisins from settling on
the bottom of the pudding while baking.
Beat butter and sugar until creamy. Add eggs, milk, flour/raisin
mixture and vanilla. Mix well. Fold in drained mirlitons. Pour in a
lightly greased baking dish. Cook at 350 degrees for about 1 hour.
Serve with topping of your choice: Whipped cream, non-dairy whipped
topping, rum sauce, etc.
Rum Sauce
3/4 cup sugar
1 tablespoon cornstarch
2/3 cup water
1/3 cup rum
1/2 teaspoon lemon juice
1 tablespoon butter
Combine sugar, cornstarch, water and rum in a small saucepan. Cook for
1 minute. Add lemon juice and butter. Stir. Serve warm.
BREAKFAST BISCUITS
~Shared by Marilyn,
Canton, OH
This is a nice breakfast biscuit because you can mix them up the night
before and then bake in the morning. So much better than canned tube
biscuits.
2 cups self-rising flour
1 Tbsp. sugar
1/3 cup shortening (can be butter, margarine or Crisco type)
1 cup buttermilk
Sift flour and sugar into a bowl; cut shortening in till it is the
texture of cornmeal. Add buttermilk and gently stir to form a soft
dough ball.
Knead exactly 20 times on a lightly floured surface.
Wrap the dough ball on plastic wrap and refrigerate overnight.
In the morning preheat the oven to 425 degrees and pat the dough down
to about an inch thick. Cut with a cutter or the rim of a glass.
Place on an ungreased sheet; Bake 12-15 minutes or until nicely
browned.
These are so good with sausage gravy, jelly, honey. or just butter and
eggs.
FRUIT FILLED
CHIMICHANGAS WITH
CINNAMON CUSTARD SAUCE
~Shared by Treva, NC
1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup NESTLÉ® CARNATION® Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1 & 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8 inch) soft taco-size tortillas, warmed
1 cup vegetable oil
COMBINE sugar, cornstarch and cinnamon in medium, heavy-duty saucepan;
gradually stir in evaporated milk, water and egg yolk. Bring to a boil
over medium heat, stirring constantly, until mixture is slightly
thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
COMBINE water, apricots, apples, nuts, sugar and cinnamon in medium
saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring
occasionally, for 10 to 15 minutes or until excess moisture is
absorbed. Cool for 15 minutes.
PLACE 1/4 cup filling in center of each tortilla. Fold into burritos;
secure ends with wooden picks. Add vegetable oil to 1-inch depth in
medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3
chimichangas at a time in oil; fry, turning frequently with tongs, for
1 to 2 minutes or until golden brown. Place on paper towels to soak.
Remove wooden picks. Serve with Cinnamon Custard Sauce.
STRAWBERRY YOGURT
CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 (6 ounce) container Yoplait® Original 99% Fat Free strawberry yogurt
1 (12 ounce) container Betty Crocker® Whipped vanilla frosting
4 cups strawberries
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).
Generously grease and lightly flour bottoms and sides of two 8-inch or
9-inch round pans, or spray with baking spray with flour.
In large bowl, beat cake mix, water, oil, egg whites and yogurt with
electric mixer on low speed 30 seconds; beat on medium speed 2 minutes
(batter will be lumpy). Pour into pans.
Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or
until toothpick inserted in center comes out clean. Cool 10 minutes.
Run knife around sides of pans to loosen cakes; remove from pans to
cooling rack. Cool completely, about 1 hour.
Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge.
Cut about 10 strawberries into 1/4-inch slices; arrange on frosted
layer. Top with second layer. Frost side and top of cake with remaining
frosting. Cut remaining strawberries in half; arrange on top of cake.
Store loosely covered in refrigerator.
SAGE AND PECAN PESTO
~Shared by Linda
H., Rosharon, TX
(Makes about 4 cups sage pesto which can be frozen in ice cube
trays to make 18 cubes pesto, about 3 T each.)
3 large handfuls sage leaves, stems removed, washed and dried
3/4 cup unsalted pecans (or almonds)
1/3 cup chopped fresh garlic
1 tsp. salt
1/2 cup olive oil
2 cups coarsely grated parmesan cheese
Snip sage leaves from stems with kitchen shears and place leaves in
salad spinner. Wash and spin dry (or wash in sink and dry with paper
towels.) Put sage in food processor fitted with steel blade and pulse
until sage is finely chopped.
Use cutting board and chef's knife to chop garlic and pecans. (They
will get chopped more in the food processor so they don't have to be
chopped too precisely.) Add pecans, garlic, salt, and parmesan to food
processor and pulse until mixture is well combined but not completely
pureed together. With food processor running, pour olive oil in through
feed tube as you pulse, until the oil is blended with other ingredients.
If desired, freeze in ice cube trays or small containers. Will keep in
the fridge for at least a week, or for months in the freezer. When my
cubes are well frozen, I pop them out and seal them inside a plastic
bag with the FoodSaver.
Source: KalynsKitchen.com.
HAMBURGER DIANE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients
1 pound ground round
3/4 tsp salt
1/8 tsp pepper
2 Tbsp butter
1 Tbsp prepared mustard
1 Tbsp lemon juice
1/2 Tbsp Worcestershire sauce
Instructions
Mix the ground round, salt and pepper together lightly and form into 3
1-inch-thick patties. Melt butter in skillet. Remove from heat. Blend
mustard into butter, return to heat. Saute hamburgers on medium heat
about 5 minutes each side. Remove and keep warm. Add lemon juice and
Worcestershire sauce to pan and stir over low heat until well blended.
Return patties to pan and let simmer in juices a few minutes while
spooning juice over the top occasionally.
Yield: 3 servings
SHRIMP WITH PEPPERS,
ONIONS AND
POTATOES
~Shared by Johnny,
LA
This is an incredibly easy luncheon or brunch dish to make. Shrimp with
peppers, onions and boiled white potatoes are simply sauteed in bottled
zesty Italian dressing. There is not much for you to do, no additional
seasonings are necessary; the Italian dressing does it all.
You can make this a quick and easy recipe by using canned potatoes.*
INGREDIENTS
1 Lb. of very large shrimp. Peel, clean, remove veins, keeping tails;
and butterfly*
2 Large onions. sliced in fairly large slices
1 Large green pepper. Remove veins and seeds and cut pepper into slim
slices
1 Large red pepper. Remove veins and seeds and cut pepper into slim
slices
2 Large white potatoes that have been boiled and thinly sliced
1/2 to 3/4 Tspn hot pepper flakes
2 to 2-1/2 Oz. Any good Italian dressing
DIRECTIONS
Shake Italian dressing then pour into a large heated saute pan with
lid. Be very careful, the dressing will pop and splatter. Tip pan
slightly away from you when pouring oil and cover pan immediately. Wait
until oil in pan settles before adding ingredients to the pan. Add
onions, red peppers, green peppers and hot pepper flakes to pan and
cook vegetables until they are tender but not too soft. Mix well to
blend flavors.
Add shrimp to saute pan and stir to mix with onions and peppers.
Continue cooking until shrimp are done. They will become pink when
fully cooked. This will take about 3 to 4 minutes. Add sliced white
potatoes and stir gently to keep from breaking potatoes. Remove from
heat, stir again and cover pan for at least 5 minutes, potatoes will
heat thoroughly. Keep shrimp dish covered until ready to serve.
Makes 5 to 6 servings
Hints
*It is easy to butterfly a shrimp. After the shrimp has been peeled and
veins and tails have been removed, cut shrimp down the center, being
careful not to split the shrimp completely. Press each shrimp on a flat
surface to butterfly.
*Use one 16-oz can of sliced white potatoes. Open can and drain liquid
from potatoes, then rinse. Canned potatoes are an excellent kitchen
cabinet staple. They are already cooked and can be chopped, diced or
shredded. Use them to make a quick potato salad, or a pepper and potato
omelet. Use your imagination.
Source: Bella On Line
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WEIGHT WATCHER'S
HOLIDAY BUTTERMILK
BISCUITS
~Shared by Treva, NC
Ingredients:
1 cup flour
1/2 cup skim milk
2 tablespoons reduced-fat mayonnaise
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
** If you can find a fat free buttermilk to use instead of the skim
milk, do that…it adds a nicer flavor to the biscuits.
Preheat oven to 375 degrees and spray a 6 cup muffin tin with cooking
spray. Stir ingredients together and divide evenly between 6 muffin
cups. Bake for 12 minutes or until golden brown.
Each biscuit = 1.5 Weight Watchers Points
*If you eat just one biscuit, just count it as 1 Point, but if you eat
2 biscuits, count it as 3 Points
OATMEAL-RAISIN
COOKIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter or stick margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
1 cup all-purpose flour
1 cup regular oats
1/2 cup raisins
Cooking spray
Preheat oven to 350°.
Beat first 6 ingredients at medium speed of a mixer until light and
fluffy. Lightly spoon flour into a dry measuring cup, and level with a
knife. Add flour and oats to egg mixture; beat until blended. Stir in
raisins. Drop by level tablespoons 2 inches apart onto baking sheets
coated with cooking spray. Bake at 350° for 15 minutes or until golden
brown. Cool on pan for 3 minutes. Remove cookies from pan; cool on wire
racks.
Yield: 2 dozen (serving size: 1 cookie)
CALORIES 101(28% from fat); FAT 3.1g (sat 1.7g,mono 0.9g,poly 0.2g);
PROTEIN 1.5g; CHOLESTEROL 16mg; CALCIUM 10mg; SODIUM 43mg; FIBER 0.6g;
IRON 0.6mg; CARBOHYDRATE 17.3g
Source: Cooking Light, OCTOBER 1999
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SEAFOOD KABOBS
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh snipped dill
- 12 large shelled deveined shrimp (6 ounces meat)
- 7 large sea scallops (6 ounces)
- 1 medium zucchini cut into 1-inch pieces (2 cups)
- 1 medium yellow squash cut into 1-inch pieces (2 cups)
DIRECTIONS
Preheat grill or broiler.
Mix lime juice, olive oil, garlic, salt, pepper, and dill together. Add
shrimp, scallops, and vegetables and set aside to marinate for 15
minutes. Turn once during this time.
Alternate vegetables, shrimp, and scallops on 4 skewers. Grill or broil
3-4 inches from the heat source for 2-1/2 minutes per side. Do not over
cook the fish. Sprinkle with salt and pepper.
Place skewers on 2 dinner plates or remove seafood and vegetables from
skewers onto 2 plates and serve.
Nutritional Information Per Serving (1/2 of recipe): Calories: 224,
Fat: 5g, Cholesterol: 157mg, Sodium: 314mg, Carbohydrate: 12g, Dietary
Fiber: 4g, Sugars: 7g, Protein: 34g
Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat
Source: Mix 'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
http://www.amazon.com/exec/obidos/ASIN/1580401716/atozreci-20
CHICKEN TENDERS WITH
SPICY BLACK BEANS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound chicken breast tenders
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 cup canned black beans, undrained
- 1/2 cup chunky-style salsa
- 1/2 cup shredded reduced-fat Monterey Jack or Mexican-blend
cheese (optional)
- 3 tablespoons finely chopped fresh cilantro or thinly sliced
scallions
DIRECTIONS
Rinse the chicken and pat dry with paper towels. Combine the cumin,
garlic powder, pepper, and salt, and rub some of the mixture over both
sides of the chicken tenders.
Place the olive oil in a large nonstick skillet and preheat over
medium-high heat. Add the chicken tenders and cook for a couple of
minutes on each side, or until nicely browned. Reduce the heat to
medium, cover, and cook for about 3 minutes more or until the chicken
is cooked through. Remove the chicken from the skillet and set aside to
keep warm.
Add the black beans and salsa to the skillet and cook over medium-high
heat for a minute or two to heat through. To serve, place a quarter of
the chicken tenders on each of 4 serving plates and top with a quarter
of the black-bean mixture.
If desired, top each serving with some of the cheese and sprinkle with
some of the cilantro or scallions. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 201,
Carbohydrate: 14 g, Cholesterol: 66 mg, Fat: 4.9 g, Saturated Fat: 0.8
g, Fiber: 3.5 g, Protein: 29 g, Sodium: 629 mg, Calcium: 37 mg
Diabetic Exchanges: 1 Bread/Starch, 4 Low-Fat Meat
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
WILD RICE
~Shared by Mary S.,
Nashville, TN
Yield: 4-5 servings
INGREDIENTS
- 1 cup wild rice, or wild rice mixture, uncooked
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1/2 cup diced green, or red, peppers
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups 98% fat-free, reduced-sodium chicken broth
DIRECTIONS
Layer rice and vegetables in slow cooker. Pour oil, salt, and pepper
over vegetables. Stir. Heat chicken broth.
Pour over ingredients in slow cooker. Cover. Cook on HIGH 2-1/2 to 3
hours, or until rice is soft and liquid is absorbed.
Nutritional Information Per Serving (1/5 of recipe): Calories: 157,
Fat: 3 g, Cholesterol: 0 mg, Sodium: 370 mg, Carbohydrate: 27 g,
Dietary Fiber: 3 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 2 Starch
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
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TUNA CAKES WITH CITRUS MAYONNAISE
~Shared by Maggie,
TX
Mayonnaise:
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
Tuna cakes:
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried mint
- 1 tablespoon chopped fresh cilantro
1 tablespoon dry breadcrumbs
1 tablespoon finely chopped onion
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
1/8 teaspoon salt
2 tablespoons dry breadcrumbs
1 teaspoon olive oil
Cooking spray
To prepare mayonnaise, combine first 5 ingredients in a small bowl.
Cover and chill.
To prepare tuna cakes, combine tuna and next 8 ingredients (tuna
through salt) in a bowl; stir until well-blended. Divide tuna mixture
into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge
patties in 2 tablespoons breadcrumbs.
Heat oil in a nonstick skillet coated with cooking spray over
medium-high heat until hot. Add patties, and cook 3 minutes on each
side or un-til browned. Serve with mayonnaise. Makes 2 servings.
CALORIES 345 (31% from fat); FAT 11.7g (sat 2.6g,mono 4.2g,poly 3.3g);
IRON 3.3mg; CHOLESTEROL 65mg; CALCIUM 41mg; CARBOHYDRATE 16.2g; SODIUM,
582mg; PROTEIN 41.8g; FIBER 1.3g
GRILLED LAMB CHOPS
~Shared by Maggie,
TX
Very good served with mint jelly. My kids love lamb. I like mint jelly, lol.
Ingredients:
2 lamb chops, trimmed
1 Tbsp. olive oil
1/4 tsp. pepper
1/2 tsp. salt
Directions:
Sprinkle lamb chops with olive oil and pepper. Grill over hot coals for
3 1/2 - 4 minutes on each side or until done to taste. Sprinkle with
salt. 2 servings.
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HASH BROWN CASSEROLE
Serves: 10
Cooking Time: 40 min
Ingredients
1 pound bag hash browns
1 cup sour cream
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup finely diced onion (I use a grater)
salt and pepper, to taste
Instructions
Pre-heat oven to 350 degrees F.
Mix all ingredients together in large bowl.
Bake in 9x13 inch pan at 350 degrees F for 30-40 minutes.
Notes:
Top with paprika and parsley for color, if desired.
BROCCOLI SALAD
Ingredients:
2 heads steamed broccoli florets, cooled
2 large red sweet apples diced (skin included)
1/2 cup raisins
1/4 cup dried cherries
1/2 cup chopped pecans
1 cup mayonnaise
1/2 cup sour cream
1/4 cup blue cheese (or more to taste)
salt and pepper
1/4 cup sugar
Instructions:
In a large bowl, place cooled broccoli; gently mix in apples, raisins
and cherries. Stir together the sour cream, mayonnaise and sugar to
make dressing; adding blue cheese to taste. Salt and pepper to taste.
Chill well several hours or overnight. Stir in nuts before serving.
CREAMY CHOCOLATE PIE
(Gluten Free)
Prep Time 1 Hr 10 Mins
Total Time 7 Hrs10 Mins
Makes 10 servings
Crust
1 cup Bisquick® Gluten Free mix
5 tablespoons cold butter
3 tablespoons water
Filling
1/4 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups milk
1 bag (6 oz) semisweet chocolate chips (1 cup)
1 teaspoon vanilla
1 1/4 cups whipping cream
1 tablespoon powdered sugar
Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or
cooking spray. In medium bowl, place Bisquick mix. Cut in butter with
pastry blender or fork (or pulling 2 table knives through mixture in
opposite directions) until mixture looks like fine crumbs. Stir in
water; shape into ball with hands. Press dough in bottom and up side of
pie plate.
Bake 10 to 12 minutes or until lightly browned. Cool completely, about
30 minutes.
Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch.
Gradually stir in milk; cook over medium heat until mixture boils,
stirring constantly. Reserve 1 tablespoon chocolate chips for topping;
coarsely chop. Add remaining chocolate chips and vanilla, stirring
until melted and smooth. Pour into medium bowl; cover surface with
plastic wrap. Refrigerate about 30 minutes to chill.
In large bowl, beat whipping cream and powdered sugar with electric
mixer on high speed until stiff peaks form. Reserve 1 cup for topping.
Beat cooled chocolate mixture with electric mixer on medium speed about
2 minutes or until smooth and creamy; fold into whipped cream in large
bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream
around edge of pie; sprinkle with reserved chopped chocolate chips.
Refrigerate 6 to 8 hours or until set before serving. Cover and
refrigerate any remaining pie.
Nutrition Information:
1 Serving (1 Serving)
Calories 330 (Calories from Fat 190),
Total Fat 21g (Saturated Fat 13g, Trans Fat 1/2g), Cholesterol 50mg;
Sodium 200mg; Total Carbohydrate 31g (Dietary Fiber 1g, Sugars 18g),
Protein 3g
Vitamin A 10.00%; Vitamin C 0.00%; Calcium 8.00%; Iron 4.00%;
Exchanges: 1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0
Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0
High-Fat Meat; 4 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
EASY MEATBALLS
Here's your go-to, foolproof, basic meatball recipe you'll never want
to be without.
Makes 4 servings
1 lb lean (at least 80%) ground beef
1/2 cup Progresso® Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking
spray.
2. In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1
1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until no longer pink in center.
Makes 4 servings
CHILI DOG WRAPS
10 (6- or 8-inch) corn or flour tortillas
10 hot dogs
1 (16 ounce) can chili
2 cups salsa
1 cup shredded Cheddar or Monterey jack cheese
Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking dish.
Soften tortillas as directed on package. Place 1 hot dog and 3
tablespoons of chili on each tortilla. Roll up tortillas; place seam
side down in baking dish. Spoon salsa over tortillas. Cover and bake 20
minutes.
Sprinkle with cheese. Bake uncovered about 5 minutes longer or until
cheese has melted.
FIESTA DIP
1 tsp olive or vegetable oil
1 tbs chopped green chiles
1 cup Monterey Jack cheese, coarsely grated
8 oz pkg reduced fat cream cheese
2.25 oz can sliced olives, drained
1 cup cheddar cheese, coarsely grated
10 oz pkg chopped frozen spinach, thawed, drained
2 tomatoes, seeded, chopped
1/3 cup onion
Blue or Yellow corn tortilla chips
HEAT oven to 400 degrees. Cook onion in oil in skillet 5 min. or until
tender. Add tomato and chiles, cook 2 min. Transfer mixture to a bowl,
add spinach, cheeses and olives, stirring well.
SPOON mixture into a buttered 2 quart baking dish. Bake, uncovered, 35
min. or until golden and bubbly.
SERVE---warm with tortilla chips.
Makes 6 cups
GARLIC CHICKEN KIEV
This is one of my favorite ways to eat chicken. This recipe from Betty
Crocker is low in calories, fat, and sodium. Its all good! Tender
chicken breasts are baked with a crushed cereal coating so they are
crunchy on the outside and juicy on the inside with a flavorful herbal
spread.
Serves: 6
3 tablespoons reduced-calorie spread, softened
1 tablespoon chopped fresh chives or parsley
1/8 teaspoon garlic powder
6 boneless skinless chicken breast halves (1 1/2 pounds)
2 cups Country® Corn Flakes cereal, crushed (1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup low-fat buttermilk or fat-free (skim) milk
1. Mix spread, chives and garlic powder; shape into 3x2-inch rectangle.
Cover and freeze about 30 minutes or until firm.
2. Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking
spray. Flatten each chicken breast half to 1/4-inch thickness between
sheets of plastic wrap or waxed paper.
3. Cut chives mixture crosswise into 6 pieces. Place 1 piece on center
of each chicken breast half. Fold long sides of chicken over chives
mixture; fold up ends and secure with toothpick.
4. Mix cereal, parsley and paprika. Dip chicken into buttermilk, then
coat lightly and evenly with cereal mixture. Place chicken, seam sides
down, in pan.
5. Bake uncovered about 35 minutes or until chicken is no longer pink
in center.
1 Serving (1 Serving)
Nutrition Values: Calories 200 (Calories from Fat 55), Total Fat 6 g
(Saturated Fat 2 g, Cholesterol 65 mg; Sodium 160 mg; Total
Carbohydrate 9 g (Dietary Fiber 0g, Protein 27 g;
Percent Daily Value*: Vitamin A 22.00%; Vitamin C 6.00%; Calcium 2.00%;
Iron 20.00%
Exchanges: 1/2 Starch;3 1/2 Very Lean Meat;1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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A
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Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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