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A
to Z
Recipes
August 14,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I heard
somewhere that Texas got some rain. It was on national news so it must be true,
right? Maybe I have to take a road trip to see it?
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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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How
many legs does a dog have if you call the tail a leg?
Four. Calling a tail a leg doesn't make it a leg.
~ Abraham Lincoln
Click
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~Shared by Mary H., Montreal, Canada
Gossip
by Betsy Brown
Did you stop to think
When you told a tale
Of someone's troubled past,
That the thought it carried
In another mind would be the one to last?
Did you fail to tell
Of the struggle it gave
To the soul who had to bear it,
Or the lift it gave
At the time 'twas said
When they had a friend to share it?
We are told to carry
Another's cross
As a burden for a brother,
and to raise them up
With a word and prayer
"To love and help each other."
So, if we cannot find
Some good to tell
Let's talk about the weather,
No harm can come
If the forecast is glum
If we've still a friend to share it.
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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THE YEAR IS 1911
~Shared by Marilyn
M., Canton, OH
The year is 1911 --- One hundred years ago. What a difference a century
makes! Here are some statistics from the year 1911:
The average life expectancy for men was 47 years.
Fuel for this car was sold in drug stores only.
Only 14 percent of the homes had a bathtub.
Only 8 percent of the homes had a telephone.
There were only 8,000 cars and only 144 miles of paved roads. The
maximum speed limit in most cities was 10 mph.
The tallest structure in the world was the Eiffel Tower ! The average
US wage in 1910 was 22 cents per hour.
The average US worker made between $200 and $400 per year ..
A competent accountant could expect to earn $2000 per year, A dentist
$2,500 per year, a veterinarian between $1,500 and $4,000 per year, and
a mechanical engineer about $5,000 per year.
More than 95 percent of all births took place at home.
Ninety percent of all Doctors had NO COLLEGE EDUCATION! Instead, they
attended so-called medical schools, many of which were condemned in the
press AND the government as "substandard."
Sugar cost four cents a pound.
Eggs were fourteen cents a dozen.
Coffee was fifteen cents a pound.
Most women only washed their hair once a month, and used Borax or egg
yolks for shampoo.
Canada passed a law that prohibited poor people from entering into
their country for any reason.
The Five leading causes of death were:
1. Pneumonia and influenza
2. Tuberculosis
3. Diarrhea
4. Heart disease
5. Stroke
The American flag had 45 stars...
The population of Las Vegas, Nevada, was only 30!!!
Crossword puzzles, canned beer, and iced tea hadn't been invented yet.
There was neither a Mother's Day nor a Father's Day.
Two out of every 10 adults couldn't read or write ~ and only 6 percent
of all Americans had graduated from high school.
Marijuana, heroin, and morphine were all available over the counter at
the local corner drugstores.
Back then pharmacists said, "Heroin clears the complexion, gives
buoyancy to the mind, regulates the stomach and bowels, and is, in
fact, a perfect guardian of health!" (Shocking?)
Eighteen percent of households had at least one full-time servant or
domestic help ....
There were about 230 reported murders in the ENTIRE U.S.A. !
I am now going to forward this to someone else without typing it
myself. From there, it will be sent to others all over the WORLD - all
in a matter of seconds!
Try to imagine what it may be like in another 100 years. IT BOGGLES THE
MIND!!!
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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The Girlfriends'
Dinner
~Shared by Linda
H., Rosharon, TX
A group of 15-year-old girlfriends discussed where to meet for dinner.
Finally, they agreed to meet at the Dairy Queen next to the Ocean View
restaurant because they had only $6.00 among them and Jimmy Johnson,
the cute boy in Social Studies lived on that street.
10 years later, the group of 25-year-old girlfriends discussed where to
meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because the beer was cheap, the restaurant offered free
snacks, the band was good, there was no cover and there were lots of
cute guys.
10 years later, the group of 35-year-old girlfriends discussed where to
meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because the cosmos were good, it was right near the gym and,
if they went late enough, there wouldn't be too many whiny little kids.
10 years later, the group of 45-year-old girlfriends discussed where to
meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because the martinis were big and the waiters had tight
pants and nice buns.
10 years later, the group of 55-year-old girlfriends discussed where to
meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because the prices were reasonable, the wine list was good,
the restaurant had windows that opened (in case of a hot flashes), and
fish is good for cholesterol.
10 years later, the group of 65-year-old girlfriends discussed where to
meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because the lighting was good and the restaurant had an
early bird special.
10 years later, the group of 75-years-old girlfriends discussed where
to meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because the food was not too spicy and the restaurant was
handicapped-accessible.
10 years later, the group of 85-years-old girlfriends discussed where
to meet for dinner. Finally, they agreed to meet at the Ocean View
restaurant because they had never been there before.
~Shared by Mary H.,
Montreal, Canada
Middle age is when you choose your cereal for the fiber, not the toy.
Always borrow money from pessimists -- they don't expect it back.
If it wasn't for the optimist, the pessimist would never know how happy
he wasn't.
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:
TOMATOES WITH SOUR
CREAM DILL DRESSING
~Shared by Luanne,
FL
This delicious dressing is perfect with sliced tomatoes, making a quick
and easy side dish for any cookout or summer meal.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Serves 6
Ingredients:
3/4 cup mayonnaise
1/4 cup sour cream, light or full fat
1/4 teaspoon dried dill weed
dash freshly ground black pepper
1/4 teaspoon sea salt
1 tablespoon grated red onion or sweet onion
3 to 4 large tomatoes, thinly sliced
Preparation:
Combine the mayonnaise, sour cream, dried dill, salt, pepper, and
onion. Stir to blend and serve with the sliced tomatoes.
Source: About.com
CHOCOLATE MACADAMIA
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)
1/2 cup white chocolate chips, macadamia nuts or pecans
In large bowl, cream butter and icing sugar until light and
fluffy. Beat in vanilla. Add flour and cornstarch;
stir. Stir in chocolate chips and nuts. Form into rounds of
1 tablespoon per cookie. Flatten slightly. Bake at 350
degrees F. for 12 – 15 minutes, or until lightly browned. Store
in plastic container or tin. Makes about two dozen cookies.
CATHERINE'S MARYLAND
SHRIMP SALAD
~Shared by Jim D.,
WA
Ingredients:
1 lb. large pink shrimp
1/2 cup Duke's Mayonnaise
3 small stalks of celery, diced
1 tsp. Sauer's Cayenne Pepper
Sea salt to taste
Cook shrimp in salt water with a tsp. of white vinegar until tender
(20-25 minutes). Peel and devein, cut into three pieces and place
in a glass or stainless steel mixing bowl. Add all other
ingredients and blend together. Cover with plastic wrap and chill
in refrigerator. Serve on a bed of lettuce.
(Sprinkle top of serving lightly with Sauer's Chesapeake Seafood
Seasoning)
Source: Duke's Mayonnaise
AMISH MUSTARD EGGS
~Shared by Larry
J., Spring Hill, TN
Boil and Peel 12 eggs and put into a heat proof container.
4 Tablespoons yellow mustard
2/3 cup of sugar
1/2 teaspoon salt
3/4 cup white vinegar
3/4 cup water
2 drops of yellow food coloring
Mix all ingredients in saucepan and bring to a boil, stirring almost
constantly.
Pour sauce over eggs.
Let cool.
Put container in Fridge for 72 hours to let eggs absorb the sauce.
They will remind you of pickled deviled eggs!
STEAMED CRAB LEGS
WITH CITRUS SOY
DIPPING SAUCE
~Shared by Doe,
Oliver, B.C., Canada
4 lbs frozen cooked crab legs
Citrus Soy Dipping Sauce:
1/4 c Japanese soy sauce, sodium reduced soy sauce or tamari sauce
3 tbsp lemon juice
1 tbsp seasoned rice vinegar
Citrus Soy Dipping Sauce: In pot, bring soy sauce just to boil over med
heat. Stir in lemon juice & vinegar; let cool. Meanwhile, fill lg
deep saucepan with enough water to come 2 inches up side; suspend
strainer over water. Bring to boil; add crab legs to strainer. Cover
& boil over high heat til heated through, 5-7 mins. Serve with
sauce.
FROZEN PEANUT BUTTER
BITES
~Shared by Marilyn,
Canton, OH
1 (18-ounce) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped
Using an electric mixer or whisk, beat peanut butter and confectioners'
sugar together until smooth and stiff. Beat in the vanilla extract.
Shape peanut butter mixture into 20 (1-inch) balls and place on a waxed
paper-lined sheet tray. Place the tray in the freezer for 1 hour.
Add chopped chocolate to a small bowl set over gently simmering water.;
stir to melt. Remove chocolate from heat. With 2 forks, carefully dip
the chilled peanut butter balls 1/2 way into the chocolate, let excess
drip off, and lay onto the waxed paper-lined sheet tray. With a fork,
swirl some decorative chocolate across the top of each bite. Place in
refrigerator for chocolate to set and peanut butter to solidify, about
30 minutes.
BREAKFAST PARFAIT
~Shared by Treva, NC
A little low fat dairy and some vitamin-rich fruit and you've just
started your day right, nutritionally speaking.
1 serving
Active Time: 10 minutes
Total Time: 10 minutes
3/4 cup low-fat cottage cheese, or low-fat plain yogurt
1 cup pineapple chunks, papaya chunks or cling peaches
2 teaspoons toasted wheat germ
Place cottage cheese (or yogurt) in a small bowl. Top with fruit and
sprinkle with wheat germ.
Nutrition Per serving (with cottage cheese, pineapple) : 248 Calories;
2 g Fat; 1 g Sat; 1 g Mono; 7 mg Cholesterol; 35 g Carbohydrates; 23 g
Protein; 3 g Fiber; 24 mg Sodium; 414 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 fruit, 3 very lean meat
Nutrition Note: Per serving (with yogurt, papaya): 185 calories; 3 g
fat (2 g sat, 0 g mono); 15 mg cholesterol; 28 g carbohydrate; 10 g
protein; 3 g fiber; 132 mg sodium; 404 mg potassium. Nutrition bonus:
Vitamin C (150% daily value), Vitamin A (40% dv), Calcium (35%)
MIRACLE LASAGNA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (26 ounce) jar Prego® Traditional Italian Sauce
6 uncooked lasagna noodles
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Spread about 1 cup pasta sauce in 2-quart shallow baking dish
(11x7-inch). Top with 3 uncooked noodles, ricotta cheese, 1 cup
mozzarella cheese, Parmesan cheese and 1 cup pasta sauce. Top with
remaining 3 uncooked noodles and remaining pasta sauce. Cover.
Bake at 375 degrees F for 1 hour Uncover and top with remaining
mozzarella cheese. Let stand 5 minutes.
POTATO SMASHERS
~Shared by Linda
H., Rosharon, TX
4 servings
8 new potatoes (3/4 lb.), 1-1/2 inch
1/2 cup water
2 Tbsp. Kraft Zesty Italian Dressing
1/2 cup Kraft Shredded Sharp Cheddar Cheese
4 slices Oscar Mayer Center Cut Bacon, cooked, crumbled
Microwave potatoes and water in 2-qt. microwaveable dish on HIGH 10
min. or until potatoes are tender. Let stand 5 min.
Drain potatoes; place on work surface. Flatten to 1/2-inch thickness.
Heat dressing in large skillet on medium heat. Add potatoes; cook 4
min. or until bottoms are golden brown. Turn potatoes over; top with
cheese and bacon. Cover; cook 2 min. or until cheese is melted.
Healthy Living
Save 40 calories and 4 grams fat per serving by preparing with Light
Zesty Italian Dressing, 2% Milk Shredded Sharp Cheddar Cheese and OSCAR
MAYER Turkey Bacon.
Special Extra
Serve with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Special Extra Garnish with chopped fresh chives just before
serving.
Nutritional information per serving: Calories 180 ,Total
fat 10 g ,Saturated fat 4 g Cholesterol 20 mg ,Sodium
320 mg ,Carbohydrate 16 g , Dietary fiber 2 g, Sugars 1 g ,
Protein 7 g ,Vitamin A 4 %DV , Vitamin C 15 %DV, Calcium 10 %DV ,
Source: Kraft.com
BARBECUE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 pork tenderloin strips, about 3/4 lb. each
1 tbs. ground black pepper
1 tsp. cayenne pepper
2 tsp. salt
4 strips bacon
Rub tenderloins with mixture of peppers and salt. Wrap strips of bacon
around tenderloins and secure with toothpicks or string. Ignite
charcoal. When coals are white-hot, move them to the side and place
tenderloins on rack NOT directly above coals. Baste with sauce of
choice. Cover kettle and cook pork 15-20 minutes until it tests done,
160 degrees, basting twice. In an oven broiler, cooking time may be as
little as 12-15 minutes. Remove bacon and discard. Hack pork into
shreds or cut into bite size chunks. Moisten with sauce and serve.
Serves 6.
LEAH CHASE'S
SMOTHERED PORK CHOPS
~Shared by Johnny,
LA
Servings: Serves 3
3 pork chops (6 ounces each)
Salt and pepper, to taste
2 tablespoons flour
1/2 cup butter-flavored or vegetable oil
1 cup water
2 onions, sliced
1 green bell pepper, cut in long strips
Rub chops with salt and pepper and dredge each chop in flour, coating
lightly. Heat oil in a large sauté pan over high heat. Place chops in
hot oil and brown about 4 minutes per side. Drain out any excess oil.
Add water and scrape bottom of pan. Turn chops over. Bring to a boil,
then lower heat and let cook for 5 minutes. Add onions on top of chops,
cover, and cook until onions are just soft, about 10 minutes. Add bell
pepper. Season, to taste, with more salt and pepper and let simmer for
5 minutes longer.
Source: Leah Chase for Louisiana Cookin'
http://www.louisianacookin.com/leah-chase-smothered-pork-chops
BEE STING BUNS
~Shared by Marilyn,
Canton, OH
2 tubes crescent-dough refrigerated biscuits
1 (8 oz) package cream cheese
1/3 cup butter -- melted
3 Tbsp. honey
1/2 teaspoon almond extract
Preheat oven to 350 ~ Spray muffin cups with non-stick cooking spray.
Unroll crescent rolls; divide into triangles. Cut cream cheese
into 16 cubes. Place 1 cube at base of each triangle and roll up to
enclose cheese. Bring ends of crescents together, forming balls.
Combine remaining ingredients in a small bowl. Evenly spoon into bottom
of prepared cups. Place balls of dough in each cup. Bake at 350 degrees
F for 15 to 20 minutes. Cool 1 minute and remove from muffin cups.
ALMOND-HONEY POWER
BAR
~Shared by Treva, NC
Great for breakfast on the go! Golden roasted nuts, seeds and oats are
enveloped by flavorful almond butter in these delectably chewy, no-fuss
energy bars. Unrefined turbinado sugar adds a deep caramelly undertone.
Feel free to use light brown sugar instead. Bars stored at room
temperature will be softer than those that are refrigerated.
8 bars
Active Time: 30 minutes
Total Time: 1 hour (including chilling)
1 cup old-fashioned rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1 tablespoon flax seeds, preferably golden
1 tablespoon sesame seeds
1 cup unsweetened whole-grain puffed cereal (see Note)
1/3 cup currants
1/3 cup chopped dried apricots
1/3 cup chopped golden raisins
1/4 cup creamy almond butter (see Note)
1/4 cup turbinado sugar (see Note)
1/4 cup honey
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
Spread oats, almonds, sunflower seeds, flaxseed's and sesame seeds on a
large, rimmed baking sheet. Bake until the oats are lightly toasted and
the nuts are fragrant, shaking the pan halfway through, about 10
minutes.
Transfer to a large bowl. Add cereal, currants, apricots and raisins;
toss to combine.
Combine almond butter, sugar, honey, vanilla and salt in a small
saucepan. Heat over medium-low, stirring frequently, until the mixture
bubbles lightly, 2 to 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients and
mix with a spoon or spatula until no dry spots remain. Transfer to the
prepared pan. Lightly coat your hands with cooking spray and press the
mixture down firmly to make an even layer (wait until the mixture cools
slightly if necessary). Refrigerate until firm, about 30 minutes; cut
into 8 bars.
Nutrition
Per serving : 244 Calories; 10 g Fat; 1 g Sat; 5 g Mono; 5 g Protein; 3
g Fiber; 74 mg Sodium; 313 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat
Tips & Notes
Make Ahead Tip: Store in an airtight container at room temperature or
in the refrigerator for up to 1 week or freeze for up to 1 month; thaw
at room temperature.
Ingredient notes: For this recipe, we like unsweetened puffed
multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.
Almond butter can be found at natural-foods stores and large
supermarkets, near the peanut butter.
Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained
and light brown in color, with a slight molasses flavor. Find it in the
natural-foods section of large supermarkets or at natural-foods stores.
Source: EatingWell, January/February 2010
ROASTED GARLIC BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 bulbs garlic
2 tablespoons olive oil
1 (1 pound) loaf Italian bread
1/2 cup butter
1 tablespoon chopped fresh parsley (optional)
2 tablespoons grated Parmesan cheese (optional)
Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off
of the garlic bulbs so that the tip of each clove is exposed. Place the
bulbs on a baking sheet, and drizzle with olive oil. Bake for 30
minutes, or until garlic is soft.
Set the oven to broil. Slice the loaf of bread in half horizontally,
and place cut side up on a baking sheet.
Squeeze the cloves of garlic from their skins into a medium bowl. Stir
in the butter, parsley, and Parmesan cheese until well blended. Spread
onto the cut sides of the bread.
Broil for about 5 minutes, until toasted.
GREEN BEANS WITH
PARSLEY WALNUT PESTO
~Shared by Linda
H., Rosharon, TX
Serves 4
1 pound green beans, trimmed
2 cloves garlic, peeled
1 1/2 cups Italian flat leaf parsley, leaves only
Coarse sea salt
1/2 cup walnut halves
Extra Virgin Olive Oil
Cook the beans in plenty of boiling water to which 1 tablespoon of salt
has been added. Drain and set aside.
Combine the garlic, parsley and salt in a food processor. Process until
the mixture looks pasty. Add the walnuts and pulse a few times, leaving
some texture. Add enough olive oil to make a smooth paste. Transfer the
mixture to a bowl. Set aside.
Return the beans to the pot; stir in 2 tablespoons of the pesto; heat
the beans slowly, stirring occasionally to coat with the pesto. Serve
hot.
Source: CaioItalia.com
CROCK POT STUFFING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 cup chopped onion
2 cup chopped celery
1/4 cup dried parsley
1 cup margarine
1 (14 oz.) package seasoned stuffing
2 (4 oz.) cans mushrooms
1 can cream of mushroom soup
1 can cream of celery soup
2 beaten eggs
3-3 1/2 cup chicken broth
Saute onion, celery, parsley and butter. In a large bowl put stuffing,
mushrooms and sauteed onion, celery and parsley. Combine mushroom and
celery soups, eggs and chicken broth. Mix everything together. Put in a
3 1/2 quart crock pot. Cook on high for 45 minutes. Then on low for 4-8
hours. Serves 10-12.
OLD TYME CAJUN
CORNBREAD CASSEROLE
~Shared by Johnny,
LA
Servings: Serves 8
2 packages Pioneer Yellow Cornbread Mix
1/2 cup unsalted butter
1/2 cup green onions, tops and bottoms, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 pound boiled and chopped hot sausage
1 pound Louisiana wild-caught shrimp, peeled and de-veined (16–20 count)
1 pound Louisiana crawfish tails, chopped
1 pound Louisiana Blue Crab claw meat
1/2 cup whole milk
1 11-ounce can cream-style corn
1/2 cup rich chicken or seafood broth (if needed)
2 whole eggs, beaten
1 cup mild cheddar cheese, shredded
1/4 cup Italian flat-leaf parsley, minced
Frank Davis Sprinkling Spice or other Cajun seasoning
Instructions:
First thing you do is bake the cornbread as directed per the package
instructions. Don’t shut your oven off. Next, allow the cornbread to
cool, and then crumble it with your hands into a large mixing bowl.
Melt the butter in a large sauté pan (I’m thinking maybe a 14-incher),
then add the onions, celery, and bell pepper, and simmer the mixture
down until the onions clear. When all that’s done, drop in the hot
sausage and add in the shrimp, the crawfish tails, and the crab claw
meat. Toss completely, and cook the mixture for about 5 minutes,
stirring often. Then add the milk and creamed corn, and stir until that
mixture is fully blended. If at this point you notice that the
casserole is a tad on the dry side, stir in about 1/2 cup rich chicken
or seafood broth.
Finish the casserole by folding all these ingredients into your bowl of
crumbled-up cornbread. Fold in the beaten eggs, the shredded Cheddar
cheese, and the minced Italian flat-leaf parsley. Season the mixture
with either a little Frank Davis Sprinkling Spice or Tony Chachere’s
Creole Seasoning to taste. Then transfer the concoction to an
11x14-inch baking dish and bake it at 350ºF for right about 45 minutes
until deep golden brown. Enjoy any time you get a hankering for eating
something good!
Chef’s note: If you can’t find Pioneer Cornbread Mix where you shop,
then substitute the mix in your store that has the lowest sugar
content. You don’t want this rich seafood-flavored casserole tasting
overly sweet.
Source: Frank Davis for Louisiana Cookin
http://www.louisianacookin.com
CROCKPOT MEATLOAF
~Shared by Marilyn,
Canton, OH
I want to share a very simple recipe that I believe you'll enjoy
preparing.
2 1/2 pounds ground beef
1/4 cup ketchup
1 Tbsp. brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
1 Tbsp. Worcestershire sauce
1 small onion (diced)
1/4 cup water
Mix all ingredients together in a large bowl. Form into a meatloaf
shape that will fit into your crock pot. Cut a strip of foil and place
under the meatloaf in crock pot. Cut it long enough to cover the bottom
and sides of meatloaf. Place meat loaf in crock pot and top with an
additional 2 tablespoons ketchup. Cover and cook on low for
approximately 8 hours.
CARROT OAT CAKE
~Shared by Treva, NC
Serves 16
Gluten free! Enjoy this hearty carrot cake for breakfast, a snack or
dessert. Serve it warm or at room temperature.
Natural cooking spray
1 cup rolled or quick cooking oats
1 cup chopped walnuts
1 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups grated carrots
1 cup pure maple syrup
1 cup dried currants
1/2 cup unsweetened finely shredded coconut
1 & 1/2 teaspoons vanilla extract
Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with
cooking spray and set it aside.
Pulse oats and walnuts in a food processor until coarsely ground.
Transfer to a large bowl. Add flour, baking powder, baking soda,
cinnamon, ginger and salt and mix well. In a second large bowl, combine
carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture
to flour mixture and stir until completely incorporated. Transfer to
prepared pan and bake until cooked through and deep golden brown, about
1 hour. Set aside to let cool before cutting into squares.
Nutrition
Per serving (about 2oz/67 g-wt.): 190 calories (50 from fat), 6 g total
fat, 1 g saturated fat, 0 mg cholesterol, 230 mg sodium, 32 g total
carbohydrate (3 g dietary fiber, 19 g sugar), 4 g protein
CREAMED SPINACH
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 box frozen spinach
1 small onion, chopped
1/2 cup drained yogurt, plain
2 tablespoons fresh, grated parmesan cheese (optional)
I keep drained yogurt available in my fridge all the time. I use a
coffee filter and a wire strainer. I usually drain it over night, but
even a half hour makes a big difference. Once you drain the yogurt, it
becomes very thick and much less tart. Cook spinach according to
package directions. While it cooks, saute chopped onions until slightly
browned. Drain spinach well and combine with all other ingredients
while still hot.
GREEK LEMON CHICKEN
PITA POCKETS
~Shared by Linda
H., Rosharon, TX
Servings: 4
4 large chicken breasts, bone and skin attached (total 2 1/2 to 3 lbs.)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil
3 1/2 Tablespoons lemon juice
2 teaspoons dried oregano leaf (if you can get fresh it will be better
and more pungent)
3 large garlic cloves, minced
4+ pita breads, as fresh as possible
1. Cut a deep pocket in the side of each chicken breast.
2. In a bowl, combine salt, black pepper, olive oil, lemon juice,
oregano, and garlic.
3. Rub marinade all over the chicken and especially in the cut pocket
of the chicken. Place chicken in a bowl, cover, and let marinade in the
refrigerator for 12-24 hours.
4. Place chicken on a baking tray and pour any remaining marinade over
the top of the breasts. Place baking sheet in a pre-heated 425 degree
oven. Roast for 40-50 minutes or until the skin is browned and the
chicken has an internal temperature of 165 degree oven.
5. Remove chicken from the oven, and when cool enough to handle, remove
chicken from the bone using a small knife. Slice or shred meat and
skin. Mix with any of the drippings from the bottom of the baking
sheet. Re-warm the chicken in the oven, covering it with aluminum foil.
6. Heat pita breads in a sauté pan over moderate heat without any oil
in the pan.
7. Serve pita breads with chicken and the other toppings recommended in
the above list of ingredients.
To serve with the pita breads:
Diced tomato
Diced red onion
Parsley leaves
Shredded lettuce
Tzaziki sauce
* The chicken is best marinated for 12-24 hours in advance. The other
important part here is that the chicken breast is cooked with the bone
and the skin attached. This will give you a much more tender and juicy
result as compared to a boneless skinless chicken breast.
Source: LivingWellNetwork.com
CORNED BEEF SKILLET
HASH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
2 cups chopped cooked corned beef brisket
1 1/2 cups chopped cooked potatoes (about 1 1/2 medium)
1 1/2 cups diced cooked beets (about 12 oz fresh beets)
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shortening
Chopped fresh parsley, if desired
1. In large bowl, mix all ingredients except shortening and parsley.
2. In 10-inch skillet, heat shortening over medium heat until melted.
Spread beef mixture in skillet. Cook 10 to 15 minutes, turning
occasionally with wide spatula, until brown. Sprinkle with parsley.
PORK & BEANS -
HOME MADE
~Shared by Johnny,
LA
Ingredients:
½ pound white beans (Great northern or navy beans)
1 tablespoon corn oil
3 cloves garlic, minced
1 medium sized onion, chopped finely
½ pound bacon or fat back
2 teaspoons soy sauce
1 ½ to 2 cups water
½ cup ketchup
¼ cup corn oil
2 tsp crushed red pepper
1 ½ teaspoons salt
3 tablespoons sugar
2 tablespoons cornstarch mixed 1 tablespoon water
Procedure:
Soak the beans in enough water overnight. Drain and rinse.
In a saucepan, heat oil then sauté garlic and onions.
Add sliced pork and cook until brown. Add soy sauce and water.
Add the beans and cook covered until tender. Add ketchup, oil, salt,
and sugar.
Stir carefully to prevent beans from getting mashed. Thicken sauce with
cornstarch mixture. Cook 1 minute more.
IRON SKILLET BROWNIES
~Shared by Marilyn,
Canton, OH
1/2 cup (1 stick) butter, plus more for pie plate
2 (1 oz) squares unsweetened chocolate
1 cup sugar
1 Tbsp. vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1 cup pecans, chopped
Marshmallow Cream Frosting, recipe follows
Whipped cream or ice cream, for serving
Preheat oven to 325 degrees F. Butter a circular pie plate; set
aside. Melt chocolate and butter in an iron skillet over medium heat;
stir to prevent scorching.
Remove from heat when melted. Whisk in sugar, vanilla, flour, and
salt.
In a small bowl, whisk eggs together and add a little hot brownie
mixture.
This will temper the eggs and not cook them, when they go into the
skillet.
Pour eggs into skillet along with the pecans; mix well. Pour into
prepared pie plate.
Bake in the preheated oven for 40 minutes. Let cool and frost.
Cut into squares, top with whipped cream or ice cream and serve.
Marshmallow Cream Frosting:
7 ounces marshmallow cream
1/2 cup butter, softened
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
2 Tbsp. milk
Beat all the ingredients together in a large bowl until well combined.
NANA NUT BREAD
~Shared by Treva, NC
A tasty and healthy banana bread. This bread has potassium and fiber
from the bananas, omega three fatty acids from the walnuts, and no
cholesterol!
1 & 1/3 cups all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 1/4 cups mashed bananas
1 tablespoon canola oil
1/3 cup reduced fat buttermilk
2 teaspoons vanilla
1/4 cup chopped walnuts*
Preheat oven to 350°F (175°C). Spray a 9X5-inch loaf pan with nonstick
cooking spray. Set aside. Blend the dry ingredients in a large mixing
bowl. Set aside. Add oil, buttermilk and vanilla to the mashed bananas.
Mix well. Pour banana mixture into dry ingredients. Stir until just
mixed. Add chopped walnuts. Stir until just mixed. Pour batter into
prepared pan. Bake in preheated 350°F (175°C) oven 45 to 55 minutes or
until rich brown and the center is set. Makes 8 servings.
*Black walnuts can be used to create a uniquely flavored banana bread.
Nutritional Facts Per Serving: Calories: 160; Calories from Fat: 40;
Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 0mg; Sodium: 170 mg;
Total Carbs: 25 g; Dietary Fiber: 2 g; Sugars: 7 g; Protein: 3 g
Exchanges Per Serving: 1 Fat, 1 Starch, 1/2 Fruit
BEST EVER BRISKET
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black
pepper, sugar, and seasoning salt in a medium bowl, and blend
thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven
and add beef broth to roasting pan. Lower oven temperature to 300
degrees F (150 degrees C), cover roasting pan tightly with foil, and
cook 3 more hours. Let brisket rest 30 minutes before slicing.
TWICE BAKED MINI
POTATO DAUPHINOISE
(Potato Gratin Muffins)
~Shared by Linda
H., Rosharon, TX
Serves: 4-6, Yield: 8-12 Mini Gratins
"Exactly as the title says, these are cooked in a muffin or Yorkshire
pudding tin! They are a brilliant way to use up leftover potatoes &
are so good that it's worth baking or boiling up some potatoes
specially!! They freeze beautifully. These use up leftover potatoes and
look very elegant when served!"
6 large cooked potatoes, sliced thinly
2 garlic cloves, peeled & crushed
5 fluid ounces creme fraiche or 5 fluid ounces sour cream
2 - 4 ounces grated emmenthaler cheese
2 ounces butter
freshly grated nutmeg
salt
pepper
Use a deep 12 hole Muffin tin or 2 X 4 hole Yorkshire pudding tins.
Preheat the oven to 200C, 400F or Gas Mark 6.
Using 1 ounce of the butter, grease the muffin or Yorkshire pudding
tins well. You can line the base with greaseproof baking paper for ease
of removal if you wish.
Arrange the potatoes in the tin/s holes in layers - seasoning every
other layer or so with the crushed garlic, salt & pepper. Carry on
until all the potatoes are used up.
Stir the creme fraiche with a wooden spoon to thin it down a bit - and
then place a spoon on top of each mini potato gratin. Sprinkle some
grated cheese on top and then top each gratin with flecks of the
remaining butter.
Grate some nutmeg on top and bake in the oven for about 30 to 45
minutes; it depends on which tin you are using - a muffin tin will take
less time to bake than a Yorkshire Pudding tin as the holes are smaller!
Serve with all types of casseroles, stews, roast dinners OR as a light
lunch with crisp green salad & crusty French bread!
To freeze:.
Freeze in the tin after assembling them and when frozen, remove and
place into zip-lock bags or plastic containers.(It is best to line the
base with greaseproof paper if you intend to freeze them - they are
easier to remove from the tin!).
Defrost and bake on a large greased and/or lined baking tray -
temperature as before; or place into muffin/Yorkshire pudding tins to
help keep their shape.
Source: www.food.com
CHOCOLATE CHOCOLATE
PUDDING CAKE WITH
CHOCOLATE GANACHE
~Shared by
Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients needed:
FOR THE CAKE:
8 eggs
1 cup plus 2 tablespoons granulated sugar
1/3 cup unsweetened cocoa powder
1 cup bleached all-purpose flower
1 teaspoon baking powder
2 tablespoons unsalted butter
3/4 cup Grand Marnier or other orange-flavored liqueur
FOR THE PUDDING:
4 cups heavy cream
1/2 cup cornstarch
1 cup granulated sugar
5 ounces semisweet chocolate chips
2 teaspoons pure vanilla extract
FOR THE GANACHE:
2 cups heavy cream
1 1/2 pounds semisweet chocolate squares, chopped
FOR THE GARNISH OR DECORATION OF CAKE:
11 ounces semisweet chocolate chips
Confectioners sugar
Preheat the oven to 350?F.
FOR THE CAKE:
Put the eggs and 1 cup of the sugar in a large mixing bowl, and with an
electric mixer fitted with a wire whisk beat on medium-high speed until
the mixture is pale yellow, thick, and has tripled in volume, about 8
minutes, using the mixer.
Sift the cocoa, flour, and baking powder together in another large
mixing bowl. Add the egg mixture and fold to mix thoroughly so the
mixture is smooth.
Grease two 9 x 2-inch round cake pans with the butter. Sprinkle each
with a tablespoon of the remaining sugar. Pour the cake batter evenly
into the pans and bake until the cakes spring back when touched, about
25 minutes.
Let cool for about 2 minutes. Using a thin knife, loosen the edges of
the cakes, then flip onto a wire rack. Let cool completely.
FOR THE PUDDING:
Combine 1/2 cup of the cream with the cornstarch in a small bowl and
stir to make a paste. Combine the paste with the remaining 3 1/2 cups
cream, the sugar, the chocolate chips, and the vanilla in a large
nonstick saucepan. Using a wire whisk, stir the mixture until it is
well blended. Put the saucepan over medium-low heat and whisk
constantly until the chocolate melts thoroughly. Cook the mixture,
stirring often, until it becomes very thick, like pudding, about 25
minutes. Pour the mixture into a bowl. Cover with plastic wrap,
pressing the wrap down on the surface of the pudding to keep a skin
from forming. Let cool to room temperature.
TO ASSEMBLE THE CAKE:
Line a baking pan with parchment paper or waxed paper and place a wire
rack over it. Using a serrated knife, cut each cake in half
horizontally. Brush the tops of three layers each with 1/4 cup of the
Grand Marnier. Place the bottom layer on a 9-inch round of cardboard
and set it on the wire rack. Spread 1 1/2 cups of the pudding evenly on
top of the layer. Top with a second layer of cake. Spread 1 1/2 cups of
pudding evenly over it. Repeat the same process with the third layer.
Top with the fourth layer. If necessary, shave off any uneven pieces of
cake with a serrated knife so that it is smooth and even on all sides.
Chill for 2 hours.
TO MAKE THE GANACHE:
Combine the cream and chopped chocolate in a medium-size nonstick
saucepan over medium heat. Stir until the chocolate is completely
melted and the mixture is smooth. Remove from the heat and stir to
cool, lifting the mixture out of the pot several times with a rubber
spatula or wooden spoon until it cools slightly. It should be glossy
and slightly thick. This is the tempering process.
Spoon the mixture onto the top of the chilled cake, allowing the
overflow to drip down the sides. Cool slightly. Carefully remove the
cake from the wire rack. Chill for at least 6 hours.
FOR THE GARNISH:
Melt the semisweet chocolate chips in a stainless steel bowl set over
simmering water. Stir until the chocolate has melted and is smooth.
Line a baking sheet with parchment or waxed paper. Pour the chocolate
onto the baking sheet and spread evenly. Let cool, then chill until it
sets. Break the chocolate into pieces, like brittle. Mound the pieces
on top of the cake, sticking them in at various angles. Sprinkle with
confectioners? sugar. Slice and serve.
Yield: One 9-inch layer cake; 10 servings
COUNTRY BANANA
PUDDING
~Shared by Johnny,
LA
TNT!
1 large can evaporated milk (15 oz)
1 1/2 cups regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon pure vanilla extract
3 to 4 medium ripe bananas
1 (11-oz) package Vanilla Wafers
Heat evaporated and regular milk in double boiler over high heat. Let
milk get hot, but not boiling. In a separate mixing bowl, separate the
egg yolks from the whites. Slightly beat egg yolks.
Pour slowly hot milk mixture into egg yolks. Mix well. Add sugar and
continue to stir. Return milk mixture to double boiler, stirring
occasionally for about 20 to 30 minutes or until mixture thickens.
Remove from heat then add vanilla. Stir then let cool. Mixture will
thicken more when cooled.
Line the bottom of a 9 X 13 casserole with vanilla wafers. Slice
bananas on top of wafers alternating with wafers and bananas until you
have 2 layers. Pour pudding mixture over bananas and wafers. Top with
Meringue. Yield: 4 to 6 servings.
MERINGUE
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
In a clean bowl, beat egg whites and cream of tartar on high speed
until peaks began to form, but not dry. Add sugar gradually. When it
peaks, spread it on top of pudding and place in the oven on boil to
slightly brown.
Note: If you prefer not to use the egg whites, you can crumble vanilla
wafers on top or place whole wafers around the top of the pudding. It's
still delicious!
Click
if you have a submission for the Reader Recipe section of A
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VERY LEMONY CHICKEN
~Shared by Treva, NC
Using skinless chicken breasts means this tangy dish is lower in
saturated fat and cholesterol.
1-1/2 lb. chicken breast, skinned and fat removed
1/2 cup fresh lemon juice
2 tablespoons white wine vinegar
1/2 cup fresh sliced lemon peel
3 teaspoons chopped fresh oregano or 1 teaspoon dried oregano, crushed
1 medium onion, sliced
1/4 teaspoon salt black pepper to taste
1/2 teaspoon paprika
1. Place chicken in 13x9x2" glass baking dish.
2. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over
chicken, cover and marinate in refrigerator several hours or overnight,
turning occasionally.
3. Sprinkle with salt, pepper, and paprika.
4. Cover and bake at 325º F for 30 minutes. Uncover and bake 30 minutes
more or until done.
Yield: 4 servings--Serving Size: One chicken breast with sauce
SLOW-COOKED STUFFED
CABBAGE LEAVES
~Shared by Maggie,
TX
INGREDIENTS
12 to 14 large green cabbage leaves
1 1/4 pounds (480 g) ground turkey breast
1/4 cup (60 ml) egg substitute
1 small yellow onion, minced
1 large clove garlic, minced
1 large tart apple, such as Granny Smith, peeled, cored, and minced
1 cup (158 g) cooked white rice
1 tablespoon (8 g) dried dill weed
2 tablespoons (16 g) chopped flat-leaf parsley
salt (optional)
freshly ground pepper to taste
Cooking sauce:
1 tablespoon (15 ml) olive oil
2 medium yellow onions, halved and thinly sliced
1 28-ounce (840 g) can no-salt-added crushed tomatoes, including the
juice
3 tablespoons (45 ml) fresh lemon juice
1 tablespoon (9 g) hot paprika
1 teaspoon (5 ml) Worcestershire sauce
DIRECTIONS
Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh
under running cold water to stop the cooking process. Drain again on
paper towels and set aside. In a large bowl, combine turkey breast, egg
substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt
(if using), and pepper. Mix well. Place the cabbage leaves on a work
surface. Divide the filling equally between the cabbage leaves, putting
about 1/4 cup (about 100 g) of the turkey-rice mixture at the bottom of
each cabbage leaf and roll up, folding in the bottom and sides to
enclose the filling. Set filled leaves aside. In a large nonstick
skillet, heat the oil over medium heat. Add the onion and garlic;
sauté© until onions are limp, about 4 minutes. Stir in remaining sauce
ingredients and cook, uncovered, for another 5 minutes. Stir
occasionally. Place half of the sauce in the bottom of a 4-quart (4 L)
or larger crockery slow-cooker. Arrange filled cabbage leaves, seam
side down, on top of the sauce, making as many layers as necessary.
Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover
and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
To serve, transfer cabbage rolls to a large serving platter and top
with sauce. Serve at once.
Per 2-roll serving: 251 calories (14% calories from fat), 27 g protein,
4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary
fiber, 64 mg cholesterol, 98 mg sodium
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1/2
bread/starch, 1/2 fruit), 3 vegetable)
Click
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ISLAND SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1/2 head Boston lettuce
- 1 cup canned hearts of palm, drained and sliced
- 2 Tablespoons Paul Newman's Oil and Vinegar Salad Dressing
DIRECTIONS
Wash and dry lettuce and tear into bite-sized pieces. Place in salad
bowl. Add hearts of palm and dressing. Toss and serve with the fish.
Nutritional Information Per Serving (1/2 recipe): Calories: 113, Fat:
9g, Cholesterol: 0mg, Sodium: 480mg, Carbohydrate: 7g, Dietary Fiber:
4g, Sugars: 3g, Protein: 3g
Diabetic Exchanges: 1 Vegetable, 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
GREEN BEANS AND
DICED TOMATOES
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 servings
INGREDIENTS
- 8 ounces green beans, trimmed
- 1-1/2 teaspoon vegetable oil
- 1 teaspoon crushed garlic
- 3/4 cup chopped onion
- 1/3 cup chopped sweet red or yellow pepper
- 1-1/2 cups diced tomatoes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons chicken stock
- 2 teaspoons lemon juice
- 2 teaspoons grated Parmesan cheese (optional)
DIRECTIONS
Steam or microwave green beans just until tender. Set aside.
In non-stick skillet, heat oil; saute garlic, onion and red pepper just
until tender.
Add green beans, tomatoes, basil, oregano, chicken stock and lemon
juice; cook for 2 minutes, stirring constantly. Serve sprinkled with
Parmesan (if using).
Nutritional Information Per Serving (1/4 of recipe): Calories: 77,
Carbohydrate: 13 g, Fiber: 3 g, Protein: 3 g, Fat: 3 g, Sodium: 74 mg,
Cholesterol: 1 mg
Diabetic Exchanges: 2 Vegetables, 1/2 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
MUSHROOM MEATLOAF
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1-1/2 pounds 95-percent-lean ground beef or ground turkey
- 2 cups very finely chopped fresh mushrooms
- 3/4 cup very finely chopped onion
- 3/4 cup quick-cooking (1-minute) oats
- 8-ounce can tomato sauce with roasted garlic or Italian herbs
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus
1 teaspoon dried parsley
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
DIRECTIONS
Place all of the ingredients except for 1/2 cup of the tomato sauce in
a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press
the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining
tomato sauce over the meatloaf and bake for 30 additional minutes, or
until the meat is no longer pink inside and a meat thermometer reads at
least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before
slicing and serving.
Nutritional Information Per Serving (1/8 of recipe): Calories: 160,
Carbohydrate: 9 g, Cholesterol: 45 mg, Fat: 4.4 g, Saturated Fat: 1.6
g, Fiber: 1.7 g, Protein: 20 g, Sodium: 399 mg, Calcium: 18 mg
Diabetic Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
Click
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for posting. Thanks!
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TACO RAMEKINS
~Shared by Treva, NC
2 Servings
Prep: 15 min.
Bake: 20 min.
1/4 pound lean ground beef (90% lean)
1/4 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup biscuit/baking mix
3 tablespoons cold water
1 medium tomato, sliced
1/4 cup chopped green pepper
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons shredded cheddar cheese
1 tablespoon chopped onion
In a skillet, cook beef over medium heat until no longer pink; drain.
Stir in the chili powder, salt and pepper. Remove from the heat and set
aside. Combine biscuit mix and water to form a soft dough. Press onto
the bottom and up the sides of two 10-oz. ramekins or custard cups
coated with cooking spray. Fill with meat mixture; top with tomato and
green pepper. Combine the sour cream, mayonnaise, cheese and onion;
spread evenly over top. Bake, uncovered, at 375° for 20-25 minutes or
until heated through.
Yield: 2 servings.
Nutrition Facts: 1 serving (prepared with reduced-fat baking mix,
reduced-fat sour cream, reduced-fat mayonnaise and reduced-fat cheese)
equals 369 calories, 15 g fat (5 g saturated fat), 43 mg cholesterol,
892 mg sodium, 40 g carbohydrate, 2 g fiber, 18 g protein.
STUFFED CHICKEN
BREASTS
~Shared by Maggie,
TX
If you cook for one or two, please try this great recipe. I would save
time by preparing a double batch, and then freeze half of it (for a
later date after step 5) for subsequent servings.
Makes 2 servings
2 lg. chicken cutlets (about 2/3 lb.)
1/4 c. chopped onion
3 tbsp. chopped green pepper
2 cloves garlic, minced
2 tbsp. butter or margarine, melted
2/3 c. herb seasoned stuffing mix
1/3 c. water
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. butter or margarine, melted
1/2 c. cream of chicken soup
4 tbsp. dry white wine
1 tbsp. herb seasoned stuffing mix
Chopped fresh parsley (optional)
1. Flatten chicken breasts to 1/4 inch thickness, set aside.
2. Saute' onion, green pepper, and garlic in 2 tablespoons butter.
3. Stir in 2/3 cup stuffing mix, water, salt and pepper.
4. Spread stuffing mixture evenly on each chicken breast, leaving 1/2
inch margin on all sides. Fold short ends of chicken over stuffing;
roll up, beginning with one unfolded side. Secure with wooden picks.
5. Brown chicken in 2 tablespoons butter. Place in 9 inch pie plate.
6. Combine soup and wine; pour over chicken. Sprinkle with 1 tablespoon
herb seasoned stuffing mix. Cover with aluminum foil; bake at 325
degrees for 50 minutes. Garnish, parsley.
Chicken can be frozen for a later date after step 5; defrost and
proceed with step 6.
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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PASTA SALAD
Ingredients:
4 ounces wagon wheel macaroni or desired pasta (1 1/3 cups)
4 ounces tricolored corkscrew macaroni or desired, pasta
1 teaspoon crushed dried red pepper
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash and/or zucchini, halved, lengthwise, sliced
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and
cooled
6 ounces pitted black olives, drained
4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup sliced green onions
2 tablespoons snipped fresh tarragon, oregano, basil, or dill
8 ounces Italian salad dressing
Instructions:
Cook pasta according to package directions except add crushed red
pepper to the cooking water. Rinse with cool water and drain
thoroughly; cool pasta to room temperature. In a large mixing bowl
combine pasta, sweet red pepper, yellow squash or zucchini, peas,
olives, cheese, almonds, green onions and herb. Add dressing to pasta
mixture and toss gently to mix; cover and chill for 2 hours or up to 24
hours.
CABBAGE CROCKPOT
CHILI
3 cups coarsely-chopped cabbage
1 cup chopped onion
3 cups Healthy Choice tomato juice or any reduced-sodium tomato juice
1 can Healthy Request tomato soup - (10 3/4 oz)
1 can kidney beans - (16 oz) -- rinsed, drained
2 tsp chili seasoning mix
In your crockpot, combine cabbage, onion, tomato juice and tomato soup.
Add kidney beans and chili seasoning mix. Mix well to combine. Cover
and cook on LOW for 6 to 8 hours. Mix well before serving.
PECAN GOODY CUPS
3/4 cup butter, softened
2 (3 oz.) pkgs. cream cheese, softened
2 cups flour
FILLING:
1-1/2 cups brown sugar
2 eggs
1 Tbs. butter, melted
48 pecan halves
1. In a large bowl, cream butter and cream cheese until light and
fluffy. Gradually add flour, beating until mixture forms a ball. Cover
and refrigerate for 15 minutes.
2. For filling, in a small bowl, combine the brown sugar, eggs and
butter; set aside. Roll dough into 48 balls. Press onto the bottom and
up the sides of greased miniature muffin cups. Spoon a scant teaspoon
of filling into each cup. Top each with a pecan half.
3. Bake at 350 for 20-25 minutes or until golden brown. Cool for 2-3
minutes before removing from pans to wire racks.
Yield: 4 dozen.
Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics
CHICKEN ENCHILADA
CASSEROLE
SERVINGS: 6 (1-cup) servings
CARB GRAMS PER SERVING: 23
3/4 cup water
1/2 cup chopped onion
1/2 teaspoon instant chicken bouillon granules
2 cloves garlic, minced
1/8 teaspoon ground black pepper
1/2 cup light dairy sour cream
2 tablespoons nonfat dry milk powder
1 tablespoon all-purpose flour
1 1/2 cups shredded cooked chicken breast or turkey breast (about 8
ounces)
1 8-ounce can no-salt-added tomato sauce
1 4-ounce can diced green chile peppers, drained, or 1 or 2 canned
jalapeño chile peppers, rinsed, seeded, and finely chopped
2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
Nonstick cooking spray
4 6-inch corn tortillas, cut into 1-inch-wide strips
1 cup canned black beans or kidney beans, rinsed and drained
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
Fresh cilantro leaves (optional)
1. Preheat oven to 350 degrees F. For chicken filling: In a medium
saucepan, combine the water, onion, bouillon granules, garlic, and
black pepper. Bring to boiling; reduce heat. Cover and simmer about 3
minutes or until onion is tender. Do not drain. In a small bowl,
combine sour cream, nonfat dry milk powder, and flour; add to onion
mixture. Cook and stir until thickened and bubbly. Remove from heat;
stir in chicken. Set filling aside.
2. In another small bowl, combine tomato sauce, chile peppers, and
snipped cilantro. Set aside.
3. Coat a 2-quart baking dish with nonstick cooking spray. Arrange
tortilla strips in the baking dish. Top with chicken filling. Top with
beans. Top with tomato sauce mixture.
4. Bake for 25 to 30 minutes or until heated through. Sprinkle with
cheese. If desired, garnish with cilantro leaves. Let stand for 5
minutes before serving. Makes 6 (1-cup) servings.
*Test Kitchen Tip: Because chile peppers contain volatile oils that can
burn your skin and eyes, avoid direct contact with them as much as
possible. When working with chile peppers, wear plastic or rubber
gloves. If your bare hands do touch the peppers, wash your hands and
nails well with soap and warm water.
Nutrition Facts Per Serving: Servings: 6 (1-cup) servings
Calories 219 Total Fat (g) 6 Saturated Fat (g) 3
Cholesterol (mg) 43 Sodium (mg) 420 Carbohydrate (g)
23 Fiber (g) 5 Protein (g) 19
Vitamin A (DV%) 0 Vitamin C (DV%) 0 Calcium (DV%) 0
Iron (DV%) 0
Diabetic Exchanges Starch (d.e.) 1 Vegetables (d.e.)
.5 Very Lean Meat (d.e.) 2 Fat (d.e.) 1
Source: America's Test Kitchen
CLUB SANDWICH
2 slice(s) Morningstar Farms® Veggie Bacon Strips
1 Morningstar Farms® Chik Patties® Original
1 tablespoon(s) reduced-fat mayonnaise or honey mustard
2 small slices multigrain bread, toasted
1 leaf lettuce
1 slice(s) (1 ounce) reduced-fat Cheddar, American, or Swiss cheese
(optional)
2 thin slices tomato
Directions
1. Cook Morningstar Farms® Veggie Bacon Strips according to package
directions. Cook Morningstar Farms® Chik Patties® Original patty
according to package directions.
2. Spread mayonnaise on one side of each toast slice. Top one slice
with lettuce, chik patty, cheese slice (if desired), tomato slices, and
bacon strips. Place remaining toast slice, mayonnaise side down, on
top. Cut sandwich into half. Secure with frilled toothpicks, if
desired. Serve immediately.
Source: Morningstar Farms®
GRILLED TACO BURGERS
In mixing bowl, combine and mix well:
1 beaten egg
1/2 cup crushed corn chips
1/4 cup water
1/2 package taco seasoning mix
Add and mix well:
1 pound ground beef
Shape meat into 4 patties, grill or fry to desired doneness.
Serve on:
4 hamburger buns, toasted
Dress with:
1 large tomato, sliced
1 cup shredded lettuce
1/2 cup shredded cheddar cheese Salsa
PEACH UPSIDE DOWN
CAKE
3 cups thinly sliced, peeled peaches (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter, softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup, warmed
Preheat oven to 350F. Combine the first 4 ingredients in a bowl. Spoon
into a 9-inch round cake pan coated with cooking spray. Place 2/3 cup
sugar and next 4 ingredients (2/3 cup sugar through egg) in a large
bowl; beat with a mixer at medium speed until well blended (for about 5
minutes). Lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking powder, baking soda, and salt, stirring
well with a whisk. Add the flour mixture to sugar mixture alternately
with buttermilk, beginning and ending with flour mixture; mix after
each addition. Spoon batter over peach mixture in pan. Bake at 350F for
45 minutes or until a wooden pick inserted in center comes out clean.
Cool for 10 minutes in pan on a wire rack. Place a plate upside down on
top of cake, and invert onto plate. Serve warm with frozen yogurt and
the caramel syrup.
Yield: 9 servings.
CALORIES 307 (18% from fat); FAT 6.2g (sat 3.6g,mono 1.8g,poly 0.4g);
IRON 1.1mg; CHOLESTEROL 39mg; CALCIUM 153mg; CARBOHYDRATE 57.3g; SODIUM
307mg; PROTEIN 6.1g; FIBER 1.7g
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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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