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A
to Z
Recipes
August 10,
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 hope
this finds you healthy and fit as a fiddle, with plenty of great
temperatures, and lots
of nourishing rain. At least I'd know all the good stuff was going to
someone I care about. Jeez.
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 "Copycat Recipes".
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
Alcohol and calculus don't mix. Never drink and derive.
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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BEST POEM IN THE WORLD
~Shared by Rusty,
Leesburg, FL
I was shocked, confused, bewildered
As I entered Heaven's door,
Not by the beauty of it all,
Nor the lights or its decor.
But it was the folks in Heaven
Who made me sputter and gasp--
The thieves, the liars, the sinners,
The alcoholics and the trash.
There stood the kid from seventh grade
Who swiped my lunch money twice.
Next to him was my old neighbor
Who never said anything nice.
Joe, who I always thought
Was rotting away in hell,
Was sitting pretty on cloud nine,
Looking incredibly well.
I nudged Jesus, 'What's the deal?
I would love to hear Your take.
How'd all these sinners get up here?
God must've made a mistake.
'And why is everyone so quiet,
So somber - give me a clue.'
'Hush, child,' He said,
'they're all in shock.
No one thought they'd be seeing you.'
JUDGE NOT!!
Remember ...
Going to church doesn't make you a Christian any more than standing in
your garage makes you a car.
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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Interesting Information about Lemons!
~Shared by Mary H.,
Montreal, Canada
Lemons are a citrus fruit in the Rutaceae family. Since the 18th
century, they have been recognized in the West as an extraordinarily
aromatic condiment.
International
Popularity
In France, there is a festive holiday in February in the town of Menton
in honour of the sunny lemon! In Italy, lemon lends its aroma to veal
dishes and gremolata (a mixture of orange and lemon zest, finely
chopped parsley and garlic). In North African cuisine, chicken with
olives and preserved lemons is a classic dish. In Peru, lemons are
essential for making ceviche, and in Mexico, served with cold beer.
This citrus fruit is fantastic for making sweets and desserts: lemon
meringue pie, sorbet and marmalade are delicious!
Zest For Health
Lemons have a high vitamin C content and also contain potassium and
folic acid. It protects against oxidation and avoids apples and pears
turning brown, for example. It can also « cook » fish by acidity, in
ceviche and gravlax.
Essential In the Kitchen:
*To replace vinegar in vinaigrettes
*To deglaze a roasting pan when making a sauce
*To reduce salt and add flavour
*To marinate and tenderize meat, poultry, fish and game
*To add zing to your salads or dips, add some finely chopped zest
*Add a little fresh lemon juice to the cooking water for pasta when you
make pasta salad
*Add thin slices of unpeeled lemon to pot roasts and vegetable stews.
*Try some lemon zest in your mashed potatoes, rice or pasta.
Get The Best Out Of
Your Lemons
*Use a fine grater, this allows you to take only the outer peel,
without the bitter white part.
*Blanch the lemon zests in salted water to remove the bitterness,
especially if using in a dessert
*We recommend you wash lemons with a little bit of liquid dish soap and
rinse thoroughly in water if you plan on eating the peel.
*Stay hydrated with homemade lemonade or iced tea with lemon.
*To get the most juice out of your lemons, roll the fruit beforehand on
a flat surface with your palm.
Storing Lemons
*Lemons are juicier when they are kept at room temperature; so remember
to take them out of the fridge ahead of time.
*They will keep for 1-2 weeks at room temperature.
*Lemon juice can be frozen: pour freshly squeezed lemon juice in an ice
cube tray. Freeze, unmold and put the cubes in a freezer bag for later
use.
Yummy Lemon-Lime
Ideas
Quick Marinade For
Shrimp
22 ml (1 ½ tbsp) freshly squeezed lemon juice
15 ml (1 tbsp) olive oil
2 cloves of garlic, very finely chopped
2 ml (1/2 tsp) dried oregano
Whisk together rapidly. Marinate shrimp for 20 minutes
Zesty Grilling Spices
15 ml (1 tbsp) each of lemon, lime and orange zest, finely grated
3 cloves garlic, finely chopped
5 ml (1 tsp) powdered chilli or paprika
15 ml (1 tbsp) olive oil
Combine all the ingredients. Spread the mixture over the meat and let
it rest at room temperature for 30 minutes.
Source: Métro Grocers
http://www.metro.ca/en/accueil.html
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: Copycat Recipes
This month's theme is going to be
great. Have you been able to duplicate a dish you've enjoyed from a
favorite restaurant? How about a store-bought product? Many folks enjoy
duplicating a meal they've
enjoyed while eating out or pre-packaged. Restaurant and pre-packaged
foods can be very expensive, and
many will share the recipes with you or have them posted on their web
site. We're looking for all those
favorite restaurant and brand name recipes in this month's theme.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
"Copycat Recipes". 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: Copycat
Recipes.
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 "Copycat Recipes" has a deadline of August 31,
2011,
and will be posted on September 4, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Copycat
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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I Love This!
~Shared by Treva, NC
"I have been to a lot of places, but I have never been in Cahoots.
Apparently you can't go there alone. You have to be in Cahoots with
someone. I've also never been in Cognito, either. I hear no one
recognizes you there. I have, however, been in Sane. They don't have an
airport, you have to be driven there."
The Conspiracy
~Shared by Johnny
L., LA
Have you noticed that stairs are getting steeper.
Groceries are heavier.
And, everything is farther away.
Yesterday I walked to the corner and I was dumbfounded to discover how
long our street had become!
And, you know, people are less considerate now, especially the young
ones. They speak in whispers all the time! If you ask them to speak up
they just keep repeating themselves, endlessly mouthing the same silent
message until they're red in the face! What do they think I am, a lip
reader?
I also think they are much younger than I was at the same age. On the
other hand, people my own age are so much older than I am. I ran into
an old friend the other day and she has aged so much that she didn't
even recognize me.
I got to thinking about the poor dear while I was combing my hair this
morning, and in doing so, I glanced at my own refection Well, REALLY
NOW- even mirrors are not made the way they used to be!
Another thing, everyone drives so fast today!
You're risking life and limb if you happen to pull onto the freeway in
front of them. All I can say is, their brakes must wear out awfully
fast, the way I see them screech and swerve in my rear view mirror.
The people who make bathroom scales are pulling the same prank, but in
reverse. Do they think I actually believe the number I see on that
dial? HA! I would never let myself weigh that much! Just who do these
people think they're fooling?
I'd like to call up someone in authority to report what's going on --
but the telephone company is in on the conspiracy too: they've printed
the phone books in such small type that no one could ever find a number
in here!
All I can do is pass along this warning: We are under attack! Unless
something drastic happens, pretty soon everyone will have to suffer
these awful indignities.
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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHOCOLATE TRUFFLE
CHEESECAKE
~Shared by Edna D.,
Decatur, IL
1 cup(s) chocolate wafer crumbs (about 20 wafers)
1 tablespoon(s) brown sugar
1 tablespoon(s) canola oil
1 teaspoon(s) instant coffee granules dissolved in 2 teaspoons hot
water
24 ounce(s) 1% cottage cheese (3 cups)
12 ounce(s) reduced-fat cream cheese (1 1/2 cups), cut into pieces
1 cup(s) packed brown sugar
1/2 cup(s) granulated sugar
3/4 cup(s) unsweetened cocoa powder
1/4 cup(s) cornstarch
1 large egg
2 large egg whites
2 tablespoon(s) instant coffee granules, dissolved in 2 tablespoons hot
water
2 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
2 ounce(s) bittersweet (not unsweetened) chocolate, melted
1 1/2 teaspoon(s) sugar mixed with 1/4 teaspoon ground cinnamon, for
garnish
Preheat oven to 325 degrees F. Put a kettle of water on to heat for the
water bath. Spray a 9-inch springform pan with cooking spray. Wrap the
outside bottom of the pan with a double thickness of foil.
To prepare crust: Blend crumbs, sugar, oil and coffee in a small bowl
with a fork or your fingertips. Press into the bottom of the pan.
To prepare filling: Puree cottage cheese in a food processor until very
smooth, stopping once or twice to scrape down the sides. Add cream
cheese, brown sugar, granulated sugar, cocoa and cornstarch. Process
until smooth. Add egg, egg whites, coffee, vanilla, salt and chocolate
and blend well. Pour into the crust-lined pan.
Place the cheesecake in a roasting pan and pour in enough boiling water
to come 1/2 inch up the side of the springform pan.
Bake the cheesecake until the edges are set but the center still
jiggles, about 50 minutes. Turn off the oven. Spray a knife with
cooking spray and run it around the edge of the pan. Let stand in the
oven, with the door ajar, for 1 hour. Transfer from the water bath to a
wire rack; remove foil. Let cool to room temperature, about 2 hours.
Refrigerate, uncovered, until chilled.
Before serving, garnish the cheesecake with cinnamon and sugar.
STUFFED MANICOTTI
~Shared by Luanne,
FL
More of a winter dish,but fits in fine when there is a crowd.
1 lb. mild bulk pork sausage (Italian )
2 (15-oz.) cans Hunt's Tomato Sauce, Italian
1 (6-oz.) can tomato paste
1/4 cup water
1/2 tablespoon packed light brown sugar
1 (15-oz.) carton ricotta cheese
3 cups shredded mozzarella cheese
1 egg
1 teaspoon parsley flakes
12 manicotti noodles, cooked, rinsed and drained
Grated Parmesan cheese
In large saucepan, brown sausage; drain. Remove half of sausage;
set aside. Stir tomato sauce, paste, water and brown sugar into
sausage; simmer 15 minutes. Meanwhile, in medium bowl, combine
remaining sausage, ricotta, 2 cups mozzarella, egg and parsley. In a
13x9x2-inch baking dish, pour 1/3 spaghetti sauce mixture. Stuff
manicotti noodles with ricotta mixture and place on top of sauce. Pour
remaining sauce over filled noodles, top with remaining mozzarella and
sprinkle with Parmesan. Bake, uncovered, at 350° F. for 30-40 minutes.
SASSY TAILGATE
SANDWICHES
~Shared by Pat,
Reno, NV
My husband Phil and I had these Sandwiches today for lunch. I
just have to share the recipe. I hope if you try them you love
them as much as we did.
12 Hawaiian sweet rolls, split
1 lb. shaved Black Forest ham
12 oz. Gruyere Cheese, sliced (or can use Provolone slices)
1 tub (8 oz.) Philadelphia Chive and Onion Cream Cheese
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
1 Tbsp. Worcestershire sauce
1 1/2 tsp.dried minced onion
Arrange bottoms of rolls in a greased 13-in x 9-in. baking dish.
Layer with ham and cheese. Spread each roll top with cream
cheese; place over cheese. In a small bowl, combine the butter,
Parmesan cheese, Worcestershire sauce and onion. Pour over
sandwiches. Let stand for at least 20 minutes. Cover and
bake at 350 degrees for 20 minutes or until heated through.
Source: Taste of Home
CHOCOLATE CHIP
SHORTBREAD COOKIES
~Shared by Mary H.,
Montreal, Canada
1 cup softened butter
2/3 cup icing sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 cup cornstarch
2/3 cup chocolate chips (milk or semisweet; the Belgian ones from the
bulk store are awesome!)
1/2 cup white chocolate chips
In large bowl, cream butter and icing sugar until light and
fluffy. Beat in vanilla. Add flour and cornstarch;
stir. Stir in chocolate chips; mix well. Form into rounds
of 1 teaspoon per cookie. Flatten slightly. Bake at 350
degrees F. for 12 – 15 minutes, or until lightly browned. Rotate
the cookie sheet halfway through baking time. Store in plastic
container or tin. Makes about two dozen cookies.
SWEET AND CRUNCHY
COLE SLAW
~Shared by Jim D.,
WA
Ingredients:
3 cups of shredded cabbage
1 cup English walnuts, broken
1/2 cup raisins
1 large red apple, chopped
3/4 cup Duke's Mayonnaise
1 Tbsp. sugar
Mix all ingredients in a large bowl, except apples. You may
refrigerate briefly (no more than 30 minutes). Add apples just
before serving.
Source: Duke's Mayonnaise
SLOW COOKER PARTY MIX
~Shared by Marilyn
M., Canton, OH
4 cups Wheat Chex® cereal
4 cups Cheerios® cereal
3 cups pretzel sticks
1 (12 ounce) can salted peanuts
1/4 cup butter, melted
2 Tbsp. grated Parmesan cheese
1 teaspoon celery salt
1/2 teaspoon seasoned salt
In a 5-qt. slow cooker, combine cereals, pretzels and peanuts.
Combine butter, Parmesan cheese, celery salt and seasoned salt; drizzle
over cereal mixture and mix well.
Cover and cook on low for up to 3 hours, stirring every 30 minutes.
Serve warm or at room temperature.
SNICKERS SALAD
~Shared by Treva, NC
6 apples
6 Snickers bars - NOT snack size
1 tub (8 oz) Cool Whip, thawed
1 pkg. (8 oz) cream cheese, softened
Chop apples and Snickers. Combine Cool Whip and cream cheese; blend
well. Mix all in large bowl. Cover and chill.
GRILLED EGGPLANT
MOUSSAKA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 large eggplant, sliced into 1/4 inch rounds
3 large potatoes, thinly sliced
3 large zucchini, cut lengthwise into 1/4 inch slices
1/2 cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons all-purpose flour
5 cups milk
1 pinch ground nutmeg
salt to taste
1 egg yolk, beaten
1 tablespoon olive oil
1 1/2 pounds ground beef
1 onion, chopped
1 teaspoon oregano
salt and pepper to taste
1/2 cup chopped fresh parsley
5 ripe tomatoes, chopped
1 cup crumbled feta cheese
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Brush eggplant, potatoes, and zucchini lightly with extra-virgin olive
oil. Grill vegetables until just tender and golden brown. Layer
potatoes into the bottom of a 9x13 inch glass baking dish. Next layer
in the eggplant, followed by the zucchini; set aside.
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium heat. Whisk in the flour,
and cook until the flour smells slightly toasted, about 5 minutes.
Whisk in milk, nutmeg, and salt. Bring to a bare simmer over
medium-high heat, then reduce heat to medium-low and simmer 10 minutes.
Place the egg yolk into a bowl, and quickly whisk in 1/4 cup of the
thickened milk, a tablespoon at a time. Quickly stir the egg yolk
mixture into the thickened milk until smooth, then set aside.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over
medium-high heat. Stir in the ground beef and onion, and cook until the
beef is crumbly and no longer pink. Drain off any excess grease, then
stir in the oregano, parsley, tomatoes, salt, and pepper. Turn heat to
medium-low, cover, and simmer for 10 minutes, stirring occasionally.
To assemble, spread the meat mixture over the vegetables, and sprinkle
with the feta cheese. Pour the white sauce overtop, and smooth with a
spatula.
Bake moussaka in preheated oven until bubbly and golden brown, about 30
minutes.
PEPPERONI PIZZA
QUICHE
~Shared by Linda
H., Rosharon, TX
Yields: 8 servings
This quiche is a dressed-up pizza the whole family will enjoy fresh
from the oven.
1 unbaked 9-inch (4 cup volume) frozen pie shell
1 pkg. (8 oz.) shredded Italian-blend cheese, divided
2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch
diameter slices), cut into quarters, divided
1 can (12 fl. oz.) Evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder
Preheat oven to 350° F Sprinkle 1 cup cheese and half of
pepperoni pieces onto bottom of pie shell.
Whisk evaporated milk, eggs, flour, basil and garlic powder in medium
bowl until blended. Pour mixture into pie shell. Sprinkle with
remaining cheese. Decorate top with remaining pepperoni pieces and any
other topping you like. Place quiche on baking sheet (if pie pan is
made of aluminum foil).
Bake for 40 to 45 minutes or until knife inserted near center comes out
clean. Cool for 5 minutes before serving.
TIP:
Choose 1/4 cup of any of your favorite toppings (such as chopped
onions, red or green peppers or sliced black olives) and add as topping
with the remaining pepperoni pieces.
Nutritional Information
Serving Size 1/8 servings of recipe
Calories 290
Calories from Fat 170
SAUTE DE VEAU AUX
CHAMPIGNONS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 - 4 lbs. pork tenderloin (veal is expensive!)
Heavy 10 inch skillet
4 tbs. butter
2 tbs. cooking oil
2 cup fresh mushrooms, sliced
1 tsp. tarragon, thyme, or mixed herbs
1/2 tsp. salt
Pinch pepper
1/2 cup finely minced shallots
1 cup Chardonnay wine
1 pt. heavy cream
Flour
Chopped parsley
Cut meat into 3/4 inch slices. Season meat with a lot of flour and salt
and pepper. Pound meat 1/4 inch thick. Saute meat in oil. Cook until
brown. Flip over. Take meat out. Take skillet off heat. Add a little
bit of oil. Throw in chopped shallots and fresh mushrooms; saute. Add 1
cup Chardonnay. Reduce until almost gone. Put in heavy cream. Add pinch
of salt. Reduce until thick. In separate skillet mix 2 tablespoons
butter, 1 tablespoon flour; mix and brown. Add to cream sauce. Whisk it
until thick. Use chopped parsley. Wrap in towel and put under cold
water to garnish dish.
SPICY PINTO BEANS
~Shared by Johnny,
LA
Beans are good anytime but they are especially good when the weather
becomes cooler. Beans are what is often called “stick to your ribs”
food. A cup of these spicy pinto beans and a couple of crackers should
satisfy you. Add a green salad and you have a full meal.
INGREDIENTS
3 cups water
2 cups dried pinto beans (or kidney beans)
2 cups canned whole tomatoes
2 large stalks of celery, strings remove and chopped fine
3 garlic cloves, finely minced
1 large white onion, finely chopped
1 tspn chicken or Vegetable bouillon powder or granules (do not use the
little blocks)
1/2 tspn cayenne pepper
1/2 tspn Coleman’s dry mustard
1/4 tspn ground ginger
A pinch of salt
1 bay leaf
DIRECTIONS
Place the beans in a large pot along with 2 cups of cold water. Heat
water over high heat, and bring to a roll boil for 3 minutes. Remove
pot from heat, cover and let stand for at least one full hour.
Drain water from pot and add one cup of cold water, chopped celery,
chopped onion and minced garlic. Set heat on low while you crush the
whole tomatoes by hand or fork. Add crushed tomatoes to pot and stir.
Then add remaining ingredients, chicken/vegetable bouillon ground
ginger, cayenne pepper, dry mustard, a pinch of salt and the bay leaf.
Turn heat up to medium high. Stir to mix ingredients. Continue cooking
until mix comes to a boil.
If necessary, skim foam from the top of beans, then cover and lower
heat to a simmer. Cook for 2-1/2 hours-remembering to stir to keep
beans from burning. If water level becomes low, add more and stir, so
beans are covered at all times with liquid.
After 2 hours, taste for seasoning and to see if beans are done. If
needed add more salt, continue cooking for 15 minute to 1/2 hour if
beans are not quite done. Turn heat off when done and remove bay leaf.
Serve beans in a bowl with rice or another grain or serve alone. Have
you thought about having a pot of beans at least once a week?
Makes 6 to 8 servings.
Tip
*Some people prefer putting the beans in a large pot of cold water and
allowing to stand overnight. Either way is fine.
*The recipe is great to take on a tailgate party. This spicy bean will
be especially appreciated by tailgaters who do not eat meat. Use
vegetable bouillon .
*If you have any leftovers, add a little broth and toss in a blender to
make a spread for crackers. Or mash and use with burrito fixings.
CHICKEN &
ANDOUILLE (OR SMOKED
SAUSAGE) GUMBO
~Shared by Johnny,
LA
This comes from Uncle Larry Roussel for Louisiana Cookin'.
Servings: Serves 8 to 10
1/4 cup peanut oil or vegetable oil
1 medium onion, diced
1 pound of large Andouille, skin/casing removed, cut into slices, or
your favorite smoked sausage
2 pounds of boneless/skinless chicken thighs, cut in large bite-sized
pieces
1/2 cup of Pillsbury Shake and Blend flour or Gold Medal Wondra Flour
1/2 gallon of water
1 level tablespoon of Tony Chachere's Creole seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
1/4 teaspoon of granulated garlic
5 teaspoons of chicken flavored granules or chicken bouillon
1 tablespoon of Kitchen Bouquet
1 heaping tablespoon of dried parsley flakes
Instructions:
Combine the Tony's, salt, black pepper, cayenne, granulated garlic,
bouillon, and parsley flakes in a measuring cup and mix well. Have your
diced onions, sliced andouille, and cut up chicken pieces readily
available. Have your oil, flour, and water pre-measured and readily
available. Have a bottle of Kitchen Bouquet handy and a measuring spoon
nearby.
On high heat, sauté the diced onions in oil for 5 minutes. Stir often
to prevent onions from burning. Add the andouille or your favorite
smoked sausage. Sauté for five more minutes and again, stir often to
prevent burning or scorching. Now add the chicken pieces; then add your
blended seasonings to the pot. Continue to sauté for 5 more minutes,
stirring often. Add the 1/2 cup of Shake and Blend flour and continue
to stir for 2 minutes to insure that the flour is incorporated into
your mixture. Stir often to prevent burning. Add the water and stir
your gumbo to loosen all ingredients that may be sticking to the bottom
of the pot. It will take about 5 minutes for your gumbo to come to a
boil. As you near the boiling point, add the Kitchen Bouquet and stir
to blend throughout your gumbo. Allow your gumbo to boil for about 15
minutes, then, reduce heat. Simmer your gumbo for about 15 minutes and
skim any oil that accumulates on the surface.
Serve over rice.
BANANA SOUR CREAM
BREAD
~Shared by Marilyn
M., Canton, OH
Dusting the baking pans with cinnamon sugar gives these small four
loaves a gentle spice undertone.
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F. Grease four 7x3 inch loaf pans. Dust
pans lightly with cinnamon and sugar mixture.
In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon
cinnamon.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed
bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and
flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Yield - 32 servings
TRIPLE-BERRY CRISPS
WITH MERINGUE
STREUSEL
~Shared by Treva, NC
This fresh berry dessert uses a baked meringue that's crumbled and
stirred into the streusel. The filling uses crystallized ginger and
orange rind for a decidedly tart flavor that contrasts with the sweet
topping. Because the meringue needs to sit in the oven at least 12
hours, make it a day before serving. Or make our same-day Almond
Streusel variation. At her restaurant Flying Fish, Chef Christine Keff
serves the crisps in small skillets, but we tested them in ramekins as
well. You can also make a single crisp in a 13 x 9-inch baking dish.
For a real treat, serve with ice cream.
Streusel:
3 large egg whites
6 tablespoons sugar
1/4 cup sliced almonds
1/4 cup flaked sweetened coconut
1/4 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 1/2 tablespoons chilled butter, cut into small pieces
Filling:
4 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup cornstarch
1/4 cup packed brown sugar
1/2 cup orange juice
3 tablespoons chopped crystallized ginger
2 tablespoons finely grated orange rind
Cooking spray
Preheat oven to 200°.
To prepare streusel, place egg whites in a large bowl; beat with a
mixer at high speed until foamy (about 30 seconds). Gradually add
sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2
minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon.
Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly
roll pan.
Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least
12 hours or until completely dry. Remove meringue from paper. Crumble
meringue into 1/4-inch pieces.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next 4 ingredients (flour through 1/4 teaspoon
cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives
until mixture resembles coarse meal. Stir in meringue pieces.
Preheat oven to 350°.
To prepare filling, combine blueberries and next 7 ingredients
(blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup
filling into each of 12 (6-ounce) ramekins or custard cups coated with
cooking spray. Top each with 1/3 cup meringue streusel mixture. Place
ramekins on a baking sheet; bake at 350° for 10 minutes or until
bubbly. Serve warm or at room temperature.
Note: You can also make this dessert in a 13 x 9-inch baking dish.
(Bake for 30 minutes or until bubbly.) Or use small skillets like the
one above, which we found at Williams-Sonoma. (Bake for 25 minutes.)
The recipe makes enough to fill 6 skillets, 2 servings per skillet.
Variation:
Triple-Berry Crisps with Almond Streusel:
If you're in a hurry, try this more simple, traditional streusel
topping - made with butter, flour, and sugar.
Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar;
1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small
pieces; 3/4 cup regular oats; 1/3 cup sliced almonds.
To prepare streusel, lightly spoon flour into a dry measuring cup;
level with a knife. Place flour, brown sugar, and salt in a food
processor; pulse 2 times or until combined. Add chilled butter; pulse 6
times or until mixture resembles coarse meal. Add oats, and almonds;
pulse 2 times. Sprinkle over berry filling; bake according to recipe
above.
Yield: 12 servings (serving size: 1 ramekin)
CALORIES 175 (17% from fat); FAT 3.4g (sat 1.5g,mono 1.1g,poly 0.4g);
IRON 1.2mg; CHOLESTEROL 4mg; CALCIUM 37mg; CARBOHYDRATE 35.6g; SODIUM
40mg; PROTEIN 2.6g; FIBER 4.2g
Source: Cooking Light, JULY 2002
BISCUIT BEAR CLAWS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Biscuits:
4 oz. cream cheese, softened
1/4 cup orange marmalade
1/4 cup raisins
2 (12-oz.) cans Pillsbury® Golden Layers® Refrigerated Buttermilk
Biscuits
Topping:
1/4 cup sliced almonds
2 tablespoons sugar
1/4 cup orange juice
Heat oven to 375°F. Grease 1 large or 2 small cookie sheets. In small
bowl, combine cream cheese, marmalade and raisins; blend well. Separate
dough into 20 biscuits. Press or roll each biscuit to a 4-inch circle.
Spoon 1 tablespoon cream cheese mixture on center of 10 of the
biscuits; top with remaining biscuits. Press edges with fork to seal;
cut five 1/2-inch slits, 1 inch apart, around 1 side of each biscuit to
resemble a bear claw.
In small bowl, combine almonds and sugar. Dip top of each biscuit in
orange juice; sprinkle with almond mixture. Place biscuits on greased
cookie sheet.
Bake at 375°F. for 15 to 20 minutes or until golden brown. Cool 1
minute; remove from cookie sheet. Cool 10 minutes before serving. Store
in refrigerator.
MAMA MIA'S MEATBALL
MINESTRONE
~Shared by Linda
H., Rosharon, TX
1 cup of chopped celery
1 large onion, finely chopped
2 large cloves of garlic, minced
2 Tbsp olive oil
1 large can of tomatoes crushed
1 (6 oz) can tomato paste
4 quarts of water
1 tsp salt
1 tsp oregano
1 tsp basil
1 (16 ounce) can baked beans
1 (16 ounce) can kidney beans
1 (16 ounce) can chickpeas
1 (10 ounce) package frozen chopped spinach thawed
2 carrots sliced in rings
2 tsp minced parsley
7 ounces pasta, broken into 2 inch pieces, cooked until al dente’
Meatballs:
3-1/2 lbs. ground beef
3/4 C. breadcrumbs
1/2 C. Parmesan cheese
1 egg, lightly whipped
2 Tbsp minced parsley
2-tsp salt
1/2 tsp pepper
1 12-oz can V-8 juice
Sauté celery, onion and garlic in olive oil in a large kettle, Add
tomatoes, tomato paste, water, 1 Tbsp. salt, oregano, and basil.
Cook to boiling.
In a large bowl, mix ground beef, breadcrumbs, Parmesan cheese,
parsley, egg, salt and pepper. Shape into 1-inch balls.
(Roll into a log and slice off I inch pieces, then form into balls).
Chill. In batches, brown the meatballs in olive oil.
Degrease the skillet with the V-8 juice. Add to the soup mixture.
Add meatballs, undrained vegetables, carrot, spinach, and parsley to
soup mixture. Cover and simmer 30 minutes. Add hot, drained
pasta to soup and serve.
Yields: 8 quarts.
CROCK POT SPICED
BEER CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 to 4 lb. chicken, cut up
1/2 can beer
6 oz. can tomato paste
1 small jar stuffed olives with liquid
1 tsp. chili powder
Salt, pepper, paprika, garlic salt to taste
Season cut up chicken with salt, pepper, paprika, and garlic salt.
Place in crock pot. Mix tomato paste and beer together (the cook may
have the remainder) and pour over the chicken. Add olives. Cover and
cook on low for 7 to 9 hours. Serve over rice or noodles.
SOUTHERN SKILLET
FRIED APPLES
~Shared by Johnny,
LA
From the Kitchen of Deep South Dish.
3 large Granny Smith apples, cored, peeled
and cut into wedges
1/4 cup (1/2 stick) unsalted butter
1/4 cup brown sugar, well packed
2 cups of apple cider
2 tablespoons of cornstarch with a splash of water
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
In a skillet over medium heat, melt the butter with the brown sugar.
Stir in the apple cider and bring to a boil. Boil for 5 minutes, add
apples, bring back to a boil, reduce heat and simmer for about 10
minutes or until apples are tender.
Use a slotted spoon to scoop out the apples and set aside. Bring
mixture back up to a boil and make a slurry with the cornstarch and
water; slowly stir in. Boil for 3 minutes, stirring. Add spices, and
return the apples to mixture, bring back to a boil, reduce heat and
simmer for 5 minutes, stirring occasionally to turn and coat the
apples.
Source: http://deepsouthdish.com
BACON FILLED CHERRY
TOMATOES
~Shared by Marilyn
M., Canton, OH
1 pound bacon, fried and crumbled
1/4 cup green onion, finely chopped
2 Tbsp. fresh parsley, finely chopped
1/2 cup mayonnaise
24 cherry tomatoes
Combine all ingredients except tomatoes.
Cut a thin slice off the top of each tomato.
With a small spoon or melon-baller hollow out the tomatoes.
Fill tomatoes with bacon mixture.
SPAGHETTI FRITTATA
WITH TOASTY WALNUTS
AND CHEESE
~Shared by Treva, NC
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4
Calories: 340 per serving
Percent from Fat: 38%
4 ounces multigrain thin spaghetti, broken in half*
2 teaspoons extra light olive oil, divided
3 large omega eggs
2 large omega egg whites
1/4 teaspoon each: salt and freshly ground black pepper
3 cloves garlic, minced
1 (6 ounce) bag baby spinach
2 tablespoons ground flax meal, such as Bob's Red Mill brand
1/4 cup chopped walnuts
1/4 cup (1 ounce) grated Parmesan cheese, preferably
Parmigiano-Reggiano
1-1/3 cups bottled spicy tomato basil pasta sauce, heated
1/4 cup chopped fresh basil
Heat oven to 350 F. Cook spaghetti according to package directions.
Drain well; transfer to a medium bowl and toss with 1 teaspoon of the
olive oil. Refrigerate 5 minutes. In a large bowl, combine whole eggs,
egg whites, salt and pepper, beating with a fork.
Meanwhile, heat remaining 1 teaspoon oil in a large nonstick oven-proof
skillet. Add garlic; saute over medium-high heat 1 minute. Add spinach;
cook, turning with tongs 1 minute or until spinach is wilted. Remove
pan from heat; let stand 2 minutes. Add spaghetti to egg mixture; mix
well. Add spinach mixture to the bowl; mix well. Return mixture to same
skillet; top with flax meal, nuts and cheese. Bake 20 minutes or until
eggs are set and cheese is melted. Cut into wedges; serve with pasta
sauce and garnish with basil.
Substitutions
*2 cups leftover cooked spaghetti may be substituted.
Culinary Taste Tip: Toasting walnuts briefly more than doubles their
flavor.
Culinary Technique Tip: Grinding flax seed into flax meal makes it
easier for your body to absorb. Keep flax meal in the freezer so it
won't oxidize or break down.
QUICK AND EASY TUNA
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook
until noodles are al dente, drain well. Return noodles and peas to the
pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot.
Stir constantly until all of the ingredients are well mixed and the
cheese has melted. Serve.
CHARD ROLLS
~Shared by Linda
H., Rosharon, TX
1 lb ground beef or pork or chicken
1 med. Onion, chopped
2 stalks celery
garlic to taste
1 egg beaten
2 Tbsp grated Parmesan cheese
1 Tbsp basil
12 good size chard leaves, mid stem removed
Mix all except leaves in large bowl. Roll balls of meat mixture
and roll the chard leaves around. Bake tightly covered for 45
min. @ 350 degrees. Remove cover and top with favorite brand
pasta sauce. Continue to bake for 30 minutes more. Serve
with buttered pasta.
DEEP-FRIED COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
4 c. flour
1 c. sugar
1/2 c. margarine
3 eggs
Dash of salt
1 tsp. lemon juice
2 tbsp. water
1 tsp. baking powder
Roll the dough out; cut into 2x4 rectangular strips. Put a hole
in the middle, turn inside out. It will curl. Drop into
deep fryer until they float or are golden brown. Lay on paper
towels to let excess oil out. Sprinkle sugar on powdered sugar on
top.
SHRIMP BISQUE
~Shared by Johnny,
LA
This came from Frank Brigtsen, Brigtsen’s Restaurant.
Servings: Serves 12 to 18
1 ¼ cups vegetable oil
1 ½ cups all-purpose white flour
2 tablespoons unsalted butter
4 cups diced yellow onions
3 cups diced celery
2 cups diced green bell peppers
2 bay leaves
2 tablespoons minced fresh garlic
7 teaspoons salt
¼ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon dried whole-leaf thyme
2 teaspoons dried whole-leaf sweet basil
4 cups peeled shrimp, heads and shells reserved
12 cups shrimp stock (instructions below)
Instructions:
Make shrimp stock: In a large pot, add shrimp heads/shells and 13 cups
cold water. Bring to a boil. Reduce heat to low and simmer for 15
minutes. Strain and set aside.
Make a dark brown roux: Heat the vegetable oil in a cast-iron skillet
over medium-high heat until it reaches frying temperature (375°).
Gradually add the flour, whisking constantly. Cook, whisking
constantly, until the roux begins to thicken and brown. Reduce heat to
low and cook, stirring constantly, until the roux is dark brown
(chocolate-colored). Remove from heat and set aside.
In a separate pot, heat the butter over high heat. Add the onions,
celery, bell peppers, and bay leaves. Cook, stirring occasionally,
until the onions turn soft and clear.
Add the garlic, salt, white pepper, black pepper, cayenne, thyme, and
basil. Cook, stirring constantly, for 1-2 minutes. Add the peeled
shrimp and cook, stirring occasionally, for 2-3 minutes.
Add 12 cups of shrimp stock to the vegetable mixture and bring to a
boil. Pour off any excess oil that may have risen to the top of the
roux and discard. Slowly and carefully add the roux to the boiling
stock/vegetable mixture, whisking constantly. Reduce heat to low and
simmer, stirring occasionally, for 10 minutes. Skim off any excess oil
that rises to the top of the pot and discard. Remove the 2 bay leaves
and discard. Purée the bisque. To serve, ladle 1½ cups of bisque into
each large soup bowl. Serve immediately.
CHICKEN AND STUFFING
BAKE
~Shared by Marilyn
M., Canton, OH
1 (6 ounce) Stove Top stuffing mix (chicken flavor and lower sodium)
1 3/4 cups water
4 Tbsp. butter
3 cups shredded chicken, cooked
1 (10 ounce) cream of chicken soup
1/4 cup sour cream
1/2 cup milk
Forget the amounts in the instructions on the stuffing box. (The extra
1/4 cup of water is needed to retain moisture when baked.).
Boil 1 3/4 cups of water; add butter. Stir in packet of stuffing mix
and cover. Immediately remove from heat and let stand 5 minutes. Cut
cooked chicken into small pieces. In a 9 x 11 baking dish, place
chicken pieces on bottom. In a medium bowl, mix cream of chicken soup,
sour cream and milk. Pour mixture over chicken; sprinkle stuffing
mixture over top. Bake uncovered in a 375 degree oven for 25 to 30
minutes until bubbly. Serve with cranberry sauce and enjoy! Yield -
serves 4
MONTE CRISTO SANDWICH
~Shared by Treva, NC
"A quick and easy sandwich with ham, turkey and Swiss slices, dipped in
an egg/milk mixture and fried to a golden brown. A hot alternative to
the usual lunch or snack. Try it with berry jam on the side."
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk
Spread bread with mayonnaise and mustard. Alternate ham, Swiss and
turkey slices on bread.
Beat egg and milk in a small bowl. Coat the sandwich with the egg and
milk mixture. Heat a greased skillet over medium heat, brown the
sandwich on both sides. Serve hot.
GARLIC SALMON
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 pounds salmon fillet
salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 green onions, chopped
Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces
of aluminum foil with cooking spray.
Place salmon fillet on top of one piece of foil. Sprinkle salmon with
salt, pepper, garlic and chopped dill. Arrange lemon slices on top of
fillet and place a sprig of dill on top of each lemon slice. Sprinkle
fillet with chopped scallions.
Cover salmon with second piece of foil and pinch together foil to
tightly seal. Place on a baking sheet or in a large baking dish.
Bake in preheated oven for 20 to 25 minutes, until salmon flakes
easily.
THAI-STYLE TILAPIA
~Shared by Linda
H., Rosharon, TX
A very easy yet really interesting way to prepare this fish. Tilapia
fillets are simmered in a seasoned coconut milk sauce for a luxurious
flavor. These will look beautiful served over a bed of rice. Adjust the
amount of spice to your liking by adding more or less red pepper flakes.
1/2 C. coconut milk
6 whole almonds
2 Tbs. chopped white onion
1 tsp. ground ginger
1/2 tsp. ground turmeric
1 tsp. chopped fresh lemon grass
1/4 tsp. salt
4 4 oz. fillets tilapia
Salt and pepper to taste
1/2 tsp. red pepper flakes, or to taste
Directions
In a food processor or blender, combine the coconut milk, almonds,
onion, ginger, turmeric, lemon grass, and 1/4 tsp. of salt. Process
until smooth. Heat a large non-stick skillet over medium-high heat.
Season the fish fillets with salt and pepper on both sides, then place
them skin-side up in the skillet. Pour the pureed sauce over the fish.
Use a spatula to coat the fish evenly with the sauce. Sprinkle with red
pepper flakes. Reduce heat to medium, cover, and simmer for about 15
minutes, until the puree is thickened and fish flakes easily with a
fork.
Yield: 4 servings
CHERRY POUND CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Servings: Makes one (10-inch) cake
Prep Time: 25 minutes
Ingredients
1 1/4 cups butter or margarine, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk), divided
2 cups quartered maraschino cherries, well drained, reserving 1/3 cup
juice
Chocolate Frosting (recipe follows)
Instructions
Preheat oven to 350°F. In large bowl, with electric mixer, beat butter,
sugar, eggs and vanilla on low speed until blended, then on high speed
5 minutes until light and fluffy.
In separate bowl, combine flour, baking powder and salt. Add dry
ingredients alternately with 1/2 cup EAGLE BRAND® to creamed mixture,
mixing lightly after each addition. Fold in cherries. Turn batter into
greased and floured 10-inch bundt or tube pan.
Bake for 55 minutes. Cover loosely with foil, shiny side out; continue
baking for 15 to 20 minutes or until toothpick inserted near center
comes out clean. Let cool in pan 5 minutes; invert cake onto rack and
let cool completely.
Spoon Chocolate Frosting over cooled cake. Store leftovers covered.
Notes: *Chocolate Frosting: In medium saucepan, combine remaining EAGLE
BRAND® with 2 (1-ounce) squares unsweetened chocolate. Cook and stir
over low heat until chocolate melts and mixture is thickened. Stir in
cherry juice.
HOLIDAY MINI CHERRY
POUND CAKES
Same recipe as above, using entire can of EAGLE BRAND® in batter and
draining cherries completely. Bake at 350°F for 45 minutes or until
light brown. Makes 6 mini loaves.
GUACAMOLE-STYLE
DEVILED EGGS
~Shared by Johnny,
LA
Ingredients
2 jalapeno peppers, sliced
4 eggs, hard boiled
1 avocado, peeled and pitted
1/4 cup fresh cilantro, coarsely chopped
Salt to taste
Spray oil (or 1/2 teaspoon olive oil)
Cooking Directions
Lightly coat a saute pan with oil and saute the jalapeno peppers about
5 minutes. Transfer to a large mixing bowl.
Slice eggs in half lengthwise and remove yolks. Add yolks to mixing
bowl.
To mixing bowl, add avocado, cilantro and salt to taste.
Mix well.
Spoon the egg mixture back into egg white halves.
Serve! You can also cover and chill the eggs a few hours to serve cold.
Click
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JAMBA JUICE BANANA BERRY SMOOTHIE
~Shared by Treva, NC
1 scoop fat-free vanilla frozen yogurt
1/2 cup apple juice
1 cup frozen blueberries
1 banana
1 scoop of raspberry sherbet
3/4 cup strawberry nectar
1 cup of ice
Combine all ingredients in a blend and blend until smooth. Makes 1
24-ounce smoothie.
SLOW COOKER BERRY
COBBLER
~Shared by Treva, NC
1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups unsweetened raspberries
2 cups unsweetened blueberries
2 cups reduced-fat frozen vanilla yogurt, optional
In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking
powder and cinnamon. In a small bowl, combine the egg, milk and oil;
stir into dry ingredients just until moistened (batter will be thick).
Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with
cooking spray.
In a large bowl, combine the salt and remaining flour and sugar; add
berries and toss to coat. Spread over batter.
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick
inserted into cobbler comes out without crumbs. Top each serving with
1/4 cup frozen yogurt if desired.
Yield: 8 servings.
Nutrition Facts: One serving: (calculated without frozen yogurt)
Calories: 250; Fat: 4 g; Saturated Fat: 0 g; Cholesterol: 27 mg;
Sodium: 142 mg; Carbohydrate: 51 g; Fiber: 4 g; Protein: 3 g
Source: Light & Tasty
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if you have a submission for the Heart Healthy Recipe section of
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SHRIMP VERA CRUZ
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- One 14 to 15 ounce can stewed tomatoes with juice
- 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon
chopped pickled jalapeno pepper
- 1 small green or red bell pepper, cored, seeded, and cut into
short, thin strips
- 1 pound medium shrimp in the shell, peeled and deveined (about
12 ounces after peeling)
- 1 tablespoon cornstarch
- 1/4 cup coarsely chopped cilantro
- 2 cups hot cooked brown or white rice
- 1 lime, cut in wedges (optional)
DIRECTIONS
Heat the oil in a large nonstick skillet over medium heat. Saute the
onion and garlic until tender, about 5 minutes.
Add the tomatoes with their liquid and the jalapeno pepper; simmer 10
minutes. Add the pepper strips and shrimp; cook until the shrimp are
opaque, about 5 minutes.
Stir the cornstarch into 1 tablespoon water in a small bowl; add to the
skillet. Stir and cook until the sauce thickens, about 1 minute.
Stir in the cilantro.
Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables
into each bowl. Garnish with lime wedges, if desired.
Nutritional Information Per Serving: Serving size: 1/4 of recipe, 1 cup
shrimp mix plus 1/2 cup rice. Calories: 263, Fat: 5 g, Cholesterol: 121
mg, Sodium: 407 mg, Carbohydrate: 38 g, Dietary Fiber: 4 g, Sugars: 7
g, Protein: 17 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
ROASTED GREEN BEANS
WITH SESAME SEEDS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound green beans, trimmed
- 1 teaspoon canola oil
- 2 teaspoons sesame seeds
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F. On a baking sheet with sides, toss beans
with oil, then spread the beans out in a single layer. Roast the beans
until wrinkled, brown and tender, about 12 minutes, stirring once.
Meanwhile, toast sesame seeds in a small dry skillet, stirring
constantly over medium-low heat, until lightly browned and fragrant,
about 2 to 3 minutes. Crush the seeds lightly and toss with the beans.
Season with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 54, Fat:
2 g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 2 g, Fiber: 4 g,
Sodium: 146 mg
Diabetic Exchanges: 1 Vegetable
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
JALAPENO BROCCOLI
~Shared by Mary S.,
Nashville, TN
Yield: 4 to 5 servings
INGREDIENTS
- 1 teaspoon salt, optional
- 1 head broccoli, trimmed and separated into spears
- 1 tablespoon balsamic vinegar
- 2-3 tablespoons olive oil
- 2 fresh jalapeno peppers, thinly sliced (with or without seeds,
depending on desired hotness)
- 1/4 cup toasted pine nuts
- Few sprigs fresh coriander or parsley, chopped
DIRECTIONS
Bring a pot of water to the boil and add optional salt. Add the
broccoli spears and boil over high heat for 3 to 5 minutes (depending
on desired tenderness).
Drain and transfer broccoli to bowl of ice cold water for 30 seconds.
Drain and lay out the cooked spears decoratively on a presentation
plate. Drizzle evenly with balsamic vinegar.
In a small frying pan, heat olive oil over medium heat for 30 seconds.
Add sliced jalapeno peppers (with seeds, if using) and stir-fry for 2
to 3 minutes until softened. Take peppers with all the oil from the
pan, and distribute evenly over the broccoli. Garnish with pine nuts
and herbs.
Nutritional Information Per Serving (1/4 of recipe): Calories: 142,
Fat: 9 g, Carbohydrate: 14 g, Fiber: 6 g, Protein: 8 g, Sodium: 206 mg,
Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Lean Meat, 1-1/2 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ANCHO CHILI MARINATED NY STEAK TOPPED
WITH A CILANTRO AND CARAMELIZED SHALLOT SALSA
~Shared by Maggie,
TX
Salsa:
1/2 cup shallots
1/4 cup cilantro
2 1/2 tsp olive oil
2 tsp rice wine vinegar
salt and pepper to taste
Marinade:
1 oz olive oil
1 1/2 tsp ancho chili paste
1 sprig of thyme, oregano, basil, cilantro, and basil
salt and pepper
2 oz red wine
2 10-oz NY steaks
To marinate steaks simply finely chop all herbs, and add oil, wine,
paste and salt and pepper. Pour mixture over steaks and let sit for 24
hours in refrigerator.
For salsa:
Finely chop shallots and sauté until caramelized. Let cool. Chop
cilantro and add to remainder of ingredients. When shallots are cool
stir into mixture.
Grill steaks to desired temperature and top with salsa.
Suggestion for serving:
Serve with roasted garlic mashed potatoes and seasonal vegetables.
Serves 2
CHEDDAR BISCUITS
WITH FRIED EGGS, HAM
AND BROWN BUTTER
~Shared by Maggie,
TX
Biscuits:
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cold butter, cut into bits
2/3 cup grated cheddar cheese
2 tablespoons milk
1. For biscuits: In a bowl sift together the flour, baking powder salt.
Cut in the butter, until mixture resembles coarse meal. Stir in the
cheese and then add the milk, stirring, to form a soft sticky dough.
2. On a floured surface pat the dough out into a 6-inch square and cut
out 4 rounds with a 2 3/4-inch round cutter dipped in flour. Put 2 of
the rounds on top of the remaining 2 rounds, press them together
gently, and bake the biscuits on a buttered baking sheet in the middle
of a preheated 425°F (220°C). oven for 15 minutes or until they are
pale golden.
Makes 2 large biscuits.
Ham and Eggs:
1 tablespoon butter
2 large eggs
2 slices cooked ham
Sliced green onions
1. For ham and eggs: While the biscuits are baking, in a large skillet
heat the butter over moderate heat, swirling the skillet, until it just
begins to turn golden brown, slide the eggs carefully into the skillet,
and cook them, basting them with the butter, until the yolks are just
set and the whites are slightly crisp around the edges.
2. Halve the biscuits horizontally, arrange a ham slice, folding it, on
each lower half, and top it with an egg. Drizzle the butter over the
eggs, sprinkle the eggs with the chopped green onion, and top them with
the upper biscuit halves. Serve hot.
Makes 2 servings.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SALMON PATTIES
Ingredients
12 ounces skinless boneless salmon (sold in 6 oz cans or packets)
1/2 medium onions, chopped
1/2 cup breadcrumbs, seasoned or 1/2 cup breadcrumbs, plain
1/4 cup chopped parsley (optional)
2 eggs, beaten
2 tablespoons unsalted butter
3 tablespoons olive oil salt pepper
Directions
Saute onions in 1 TBS olive oil until cooked through but not brown.
Drain liquid from the salmon. Combine salmon, sauteed onion,
breadcrumbs (parsley if you use plain breadcrumbs), eggs, salt, and
pepper. Form mixture into patties. Melt butter and oil in a pan. Brown
salmon patties on both sides (about 4-5 minutes per side). Place cooked
patties on a paper towel to absorb excess oil.
Nutrition Facts
Serving Size: 1 (158 g)
Servings Per Recipe: 2
Amount Per Serving % Daily Value Calories 685.8
Calories from Fat 409 59% Total Fat 45.4g 69% Saturated Fat 13.3g
66% Cholesterol 294.7mg 98% Sugars 3.0 g Sodium 399.2mg 16% Total
Carbohydrate 22.3g 7% Dietary Fiber 1.6g 6% Sugars 3.0 g 12% Protein
45.1g 90%
Source: Food.com
http://www.food.com/recipe/so-easy-salmon-patties-433523
FLUFFY ORANGE PIE
Servings: one (9-inch) pie
Prep Time: 15 Minutes
Cook Time: 120 Minutes
Ingredients
2 cups vanilla wafer crumbs (about 60 wafers)
1/3 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (6 oz.) can frozen orange juice concentrate, thawed
1 cup (1/2 pt.) heavy cream, whipped
Instructions
COMBINE wafer crumbs and butter; press firmly into bottom and up side
to rim of 9-inch pie plate. Chill.
BEAT cream cheese until fluffy in large bowl. Gradually beat in
sweetened condensed milk and juice concentrate until smooth. Fold in
whipped cream. Pour into crust.
CHILL or freeze 2 hours or until set. If frozen, remove from freezer
5-10 minutes before slicing. Garnish as desired.
NINA'S MEXICAN RICE
The key to nutty and flavorful Mexican rice is cooking the rice first
in oil until it is nicely golden.
Prep: 15 min
Total: 30 min (Quick)
Yield: 6 servings, about 2/3 cup each
2 tablespoons canola oil
1 cup long-grain white rice, (see Brown Rice Variation)
1/2 cup finely chopped onion
1/4 teaspoon salt
1 tablespoon minced garlic
1 8-ounce can tomato sauce
1 1/2 cups reduced-sodium chicken broth, or vegetable broth
1/2 cup frozen mixed vegetables, (such as corn, peas and carrots),
thawed
Heat a large heavy saucepan with a tight-fitting lid over medium heat.
Add oil and rice and cook, stirring, until the rice is just beginning
to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until
the onion begins to soften, about 2 minutes. Add garlic and cook,
stirring, until fragrant, 1 minute more. Pour tomato sauce over the
rice and cook, stirring, for 1 minute.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook
until the rice is cooked, about 15 minutes. Stir in vegetables and
serve. Brown Rice Variation: Use 1 cup long-grain brown rice and 1 3/4
cups broth. In Step 2, simmer for 45 minutes. Remove the rice from the
heat and let stand, covered, for 15 minutes before adding the
vegetables.
Nutritional information
Calories: 192 Fiber: 2 g Fat: 5 g Saturated Fat: 0 g Carbohydrates: 32
g Protein: 4 g Sodium: 440 mg Monounsaturated Fat: 3 g
Exchanges: 2 starch, 1 fat Cholesterol: 0 g
Carbohydrate Servings: 2 Potassium: 257 mg
Nutrition Bonus: Folate (25% daily value).
Added Sugars: 0 g
Source: EatingWell.com
CIDER-GLAZED CHICKEN
SAUSAGES
Adapted from Everyday Food
1 Tablespoon extra-virgin olive oil
1 large yellow onion, cut into 1" wedges
1 pound chicken sausages
7 fresh sage leaves
3 cups apple cider
Coarse salt and ground pepper
In a large skillet or shallow heavy pot, heat oil over
medium-high. Add onion and sausages and cook until sausages are
deep golden brown, 6 minutes, turning sausages and stirring onion
halfway through.
Add sage and cider and season with salt and pepper. Bring to a
rapid simmer.
Cook until cider is syrupy and coats the back of a spoon, about 30
minutes.
Source: Noble Pig
http://noblepig.com/2011/04/28/cider-glazed-chicken-sausages.aspx
BEEFY BARBECUE BEAN
SOUP
Ingredients
1 pound great Northern beans, soaked
2 teaspoons salt
1 medium onion, chopped
1 pinch ground pepper
2 pounds beef short ribs
6 cups water
3/4 cup barbecue sauce
Instructions
Place all ingredients in slow cooker except barbecue sauce.
Cover and cook on Low 10 to 16 hours.
Before serving, remove short ribs and cut meat from bones.
Return meat to slow cooker. Stir in barbecue sauce before serving.
ONE-POT BITTERSWEET
BROWNIES
PREP TIME: 10 minutes
COOK TIME: 30 minutes
MAKES 14 brownies
1 cup (2 sticks) unsalted butter
1 bar (10 ounces) bittersweet chocolate or 1 1/2 cups
semisweet chocolate chips
1 1/2 cups sugar
1/4 teaspoon salt
3 tablespoons flour
5 eggs, beaten
1. Preheat the oven to 325°F and line an 18-cup muffin pan with paper
liners. Put the butter in a large saucepan over low heat. Add broken
chocolate or chocolate chips to the butter. Stir gently until the
butter is melted. Even if the chocolate has a few lumps left, remove it
from the heat and allow it to sit for 5 minutes, then stir again until
smooth.
2. Add the sugar and salt to the chocolate and stir to dissolve. Beat
in the flour and eggs.
3. Divide the batter among the prepared cups. Bake for 30 minutes,
until just set in the center and not at all brown. Cool before eating.
Source: The Cheating Chef's Secret Cookbook by Reader's Digest
Association
CHICKEN CASSEROLE
2 cups diced cooked chicken breasts
1 can cream of chicken soup
1/2 cup milk
1-1/2 cups chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
1 egg
2 cups herbed stuffing mix
1 Tbs. parsley flakes
Spread chicken in bottom of 2-quart flat casserole dish. Dilute soup
with milk, pour over top of chicken. Cook celery and onions in broth
until tender. Make dressing by combining broth, celery, onions, egg and
parsley flakes and stuffing. Spread dressing on top of soup. Sprinkle
with paprika. Bake at 350 for 35-45 minutes.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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