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A
to Z
Recipes
August 17,
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. The sun
is shining brightly, there's no chance of rain, and it looks like a
gorgeous, albeit hot, summer day. I'll be venturing out into it soon
enough as I am off and have a few errands to run. Most of this day off
will be spent here doing some housework. Ugh! Didn't I just do that a
few days ago?!?
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
Aspire to be the kind of person your dog thinks you are.
Be kind.
Walk frequently.
Carry cookies.
~Posted to Twitter
by Esquire magazine
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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~Shared by Judy M., Montreal, Canada
Will Rogers,
who died in a 1935
plane crash, was one of the greatest political sages this country has
ever known.
Enjoy the following:
1. Never slap a man who's chewing tobacco.
2. Never kick a cow chip on a hot day.
3. There are two theories to arguing with a woman. Neither works.
4. Never miss a good chance to shut up.
5. Always drink upstream from the herd.
6. If you find yourself in a hole, stop digging.
7. The quickest way to double your money is to fold it and put it back
into your pocket.
8. There are three kinds of men: The ones that learn by reading. The
few who learn by observation. The rest of them have to pee on the
electric fence and find out for themselves.
9. Good judgment comes from experience, and a lot of that comes from
bad judgment.
10. If you're riding' ahead of the herd, take a look back every now and
then to make sure it's still there.
11. Lettin' the cat outta the bag is a whole lot easier'n puttin' it
back.
12. After eating an entire bull, a mountain lion felt so good he
started roaring. He kept it up until a hunter came along and shot him.
The moral: When you're full of bull, keep your mouth shut.
ABOUT GROWING OLDER...
First ~ Eventually you will reach a point when you stop lying about
your age and start bragging about it.
Second ~ The older we get, the fewer things seem worth waiting in line
for.
Third ~ Some people try to turn back their odometers. Not me; I
want people to know 'why' I look this way. I've traveled a long way,
and some of the roads weren't paved.
Fourth ~ When you are dissatisfied and would like to go back to youth,
think of Algebra.
Fifth ~ You know you are getting old when everything either dries up or
leaks.
Sixth ~ I don't know how I got over the hill without getting to the top.
Seventh ~ One of the many things no one tells you about aging is that
it's such a nice change from being young.
Eighth ~ One must wait until evening to see how splendid the day has
been.
Ninth ~ Being young is beautiful, but being old is comfortable.
Tenth ~ Long ago, when men cursed and beat the ground with sticks, it
was called witchcraft. Today it's called golf.
And, finally ~ If you don't learn to laugh at trouble, you won't have
anything to laugh at when you're old.
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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MAKE YOUR OWN CROUTONS!
~Shared by Treva, NC
Making your own salad croutons is simple-all it takes are a few slices
of day-old (older) bread. Homemade croutons are much fresher and more
flavorful than the package kind. They accent many types of salads. Once
you have tasted the following, you will never again spend money on
store-bought croutons. Any croutons that aren't used within a day or
two should be stored in a cool place in an opaque, airtight container.
They can also be frozen.
Garlic Croutons
Cut crusts from 5 slices firm white bread or 6 slices French bread.
Dice bread into 1/2-inch cubes. In a large frying pan over medium heat,
heat 2 tablespoons each butter or margarine and olive oil or vegetable
oil. Mix in 1 clove garlic (minced or pressed). Add bread cubes,
stirring until well coated with butter mixture. Transfer bread cubes to
a rimmed baking sheet and spread in single layer. Bake in a 300 degree
oven until lightly browned and crisp. cool. Makes about 2 cups.
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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How DRY Is It in
Texas ???
~Shared by Linda
H., Rosharon, TX
A buddy out of Longview said he'd killed a mosquito that was carrying a
canteen.
A man in Lubbock said the chicken farmers were giving the chickens
crushed ice to keep them from laying hard-boiled eggs.
In Lake Palestine, they caught a 20 lb catfish that had ticks on it!
But just this week, in Bryan, a fire hydrant was seen bribing a dog.
It's so dry in Texas that the Baptists are starting to baptize by
sprinkling,
the Methodists are using wet-wipes,
the Presbyterians are giving out rain-checks,
and the Catholics are praying for the wine to turn back into water.
Now THAT's Dry!
Puns for Educated
Minds
~Shared by Treva, NC
1. The fattest knight at King Arthur's round table was Sir Cumference.
He acquired his size from too much pi.
2. I thought I saw an eye doctor on an Alaskan island, but it turned
out to be an optical Aleutian.
3. She was only a whiskey maker, but he loved her still.
4. A rubber band pistol was confiscated from algebra class, because it
was a weapon of math disruption.
5. No matter how much you push the envelope, it'll still be stationery.
6. A dog gave birth to puppies near the road and was cited for
littering.
7. A grenade thrown into a kitchen in France would result in Linoleum
Blownapart
8. Two silk worms had a race. They ended up in a tie.
9. A hole has been found in the nudist camp wall. The police are
looking into it.
10. Time flies like an arrow. Fruit flies like a banana.
11. Atheism is a non-prophet organization.
12. Two hats were hanging on a hat rack in the hallway. One hat said to
the other: 'You stay here; I'll go on a head.'
13. I wondered why the baseball kept getting bigger. Then it hit me.
14. A sign on the lawn at a drug rehab center said: 'Keep off the
Grass.'
15. The midget fortune-teller who escaped from prison was a small
medium at large.
16. The soldier who survived mustard gas and pepper spray is now a
seasoned veteran.
17. A backward poet writes inverse.
18. In a democracy it's your vote that counts. In feudalism it's your
count that votes.
19. When cannibals ate a missionary, they got a taste of religion.
20. If you jumped off the bridge in Paris, you'd be in Seine.
21. A vulture boards an airplane, carrying two dead raccoons. The
stewardess looks at him and says, 'I'm sorry, sir, only one carrion
allowed per passenger.'
22. Two fish swim into a concrete wall. One turns to the other and says
'Dam!'
23. Two Eskimos sitting in a kayak were chilly, so they lit a fire in
the craft. Unsurprisingly it sank, proving once again that you can't
have your kayak and heat it too.
24. Two hydrogen atoms meet. One says, 'I've lost my electron.' The
other says 'Are you sure?' The first replies, 'Yes, I'm positive.'
25. Did you hear about the Buddhist who refused Novocain during a root
canal? His goal: transcend dental medication.
26. There was the person who sent ten puns to friends, with the hope
that at least one of the puns would make them laugh. No pun in ten did.
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:
BROCCOLI CASSEROLE
~Shared by Lois S.,
Kissimmee, FL
1 pkg. chopped broccoli
1/2 jar cheese whiz
1 can cream of mushroom soup
1 cup cooked rice
1/2 onion chopped
Cook broccoli and rice.
Saute onion in butter.
Drain broccoli.
Mix all ingredients together in baking dish.
Bake at 350º for 30 minutes.
4 recipes will fill a 10x15 dish.
OATMEAL LACE COOKIES
~Shared by Larry
J., Spring Hill, TN
Try a healthier alternative to cake or pie.
INGREDIENTS:
2-1/4 cups quick oats, uncooked
2-1/4 cups dark brown sugar
3 Tablespoons flour
1 teaspoon salt
1 cup butter or margarine, melted
1 egg, slightly beaten
1 teaspoon vanilla
TO PREPARE:
Preheat oven to 350 degrees. Combine oats, sugar, flour, salt and
melted butter. Add slightly beaten egg and the vanilla. Mix
well.
Drop dough by teaspoons on to a well greased Teflon pan. Leave
plenty of space on cookie sheet as these spread out to give the lacy
appearance. Bake for 5 to 7 minutes. Remove from cookie
sheet while still hot.
NOTE: If the cookies get cool before removing, reheat until warm
and they will come up without crumbling.
YIELDS: 4 dozen
Source: "Traditions...A Taste of the Good Life" by The Junior League of
Little Rock
http://www.amazon.com/exec/obidos/ASIN/0960672419/atozreci-20
CAFE CAPPUCCINO
~Shared by Jim D.,
WA
1/2 cup instant coffee granules or powder
3/4 cup granulated sugar
1 cup non-fat dry milk powder
1/2 teaspoon dried grated orange peel
1/8 teaspoon baking soda
To complete drink:
Boiling water
Combine instant coffee, sugar, dry milk, dried orange peel and baking
soda. Mix well. Store in airtight container.
Makes about 2 cups dry mix or enough for about 32 (1 cup) servings.
For each serving of flavored coffee, combine 1 tablespoon mix with 3/4
cup boiling water, mix well. Serve immediately.
Source: http://www.sassy4daze.com/Recipes/Italian.html
ENCHILADAS WITH SOUR
CREAM SAUCE
~Shared by Luanne,
FL
Servings: 6
1 medium onion, chopped
1 tablespoon oil
1 1/4 lbs ground beef
1 (1 1/3 ounce) package taco seasoning
2 (4 ounce) cans chopped green chilies
1 pint sour cream
2 (10 3/4 ounce) cans cream of chicken, mushroom or celery soup
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne or less
1/4 teaspoon salt
1/4 teaspoon pepper
12 large flour tortillas
1/2 cup shredded cheddar cheese or more
Sliced black olives
Sauté onion in oil until translucent. Add ground beef and brown, drain
fat then add back to pan. Add taco seasoning and 1 can green chiles.
In a large bowl combine sour cream, cream soup, 1 can green chiles,
garlic powder, chile powder, cayenne, salt & pepper.
Roll 3-4 tbs. of meat into each tortilla, place in greased casserole
dish. Spread sour cream mixture over rolled tortillas and top with
cheddar cheese and olives. Bake at least 15-20 minutes.
MARTIN'S FAVORITE
SALAD
~Shared by Mary H.,
Montreal, Canada
1/2 Chinese cabbage
1 cup grated cheese
1/2 cup raw sunflower seeds
1/2 teaspoon curry powder
a few shakes of soy sauce
2 tablespoons vinegar
1/4 teaspoon salt
2 cloves garlic, minced
3/4 cup olive oil
Slice cabbage into quarters and then into thin strips crosswise.
Mix cabbage with grated cheese.
Fry sunflower seeds in 1 teaspoon olive oil with curry powder.
When seeds are golden, turn off heat and add soy sauce. Add seeds
to cabbage mixture.
In small jar, place remaining ingredients and shake. This is the
dressing. Pour as much dressing on as you want. The salad
becomes a little brown from the soy sauce, but don't let this
discourage you. It is still yummy. Serves 4.
EASY BAKED CHICKEN
CORDON BLEU
~Shared by Treva, NC
6 skinless, boneless chicken breast halves - pounded to 1/2 inch
thickness
6 string cheese sticks
6 slices ham
1/2 cup butter, melted
1 cup seasoned dry bread crumbs
Toothpicks
Preheat the oven to 350 degrees F (175 degrees C). Lay out the pounded
chicken breasts on a clean surface. Place a slice of ham on each piece,
then one stick of cheese. Roll the chicken up around the cheese and
ham, and secure with toothpicks. Dip each roll in melted butter, then
roll in bread crumbs. Place in a shallow baking dish. Bake for 40
minutes in the preheated oven, or until chicken is browned and juices
run clear.
SUPREME PIZZA FONDUE
~Shared by Marilyn
M., Canton, OH
4 oz. bulk Italian sausage
1/3 cup finely chopped onion (1 small)
1 clove garlic, minced
1 (26 oz) jar spaghetti sauce
1 cup chopped fresh mushrooms
2/3 cup chopped pepperoni or Canadian style bacon
1 tsp. dried basil or oregano, crushed
1/2 cup chopped pitted ripe olives, optional
1/4 cup finely chopped green sweet pepper, optional
Assorted dippers, such as cubed Italian flatbread (focaccia)
or Italian bread, cooked tortellini, cherry tomatoes, and/or cubed
provolone cheese
In large skillet cook sausage, onion and garlic over medium high heat
until meat is brown, using a wooden spoon to break up meat as it cooks.
Drain off fat. Transfer to a 3 1/2 to 4 quart slow cooker.
Stir in spaghetti sauce, mushrooms, pepperoni, and basil.
Cover and cook on low heat setting for 3 hours. If desired, stir
in olives and/or sweet pepper; cover and cook on low heat setting for
15 minutes more.
Serve fondue with dippers, swirling pieces as you dip.
Yield - 6 servings
BASIC CROCK POT
DINNER
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3- to 4-pounds beef roast, stew meat, short ribs, pork or chicken
Potatoes and raw vegetables, cut up
1 can cream of mushroom soup
1 soup can water
1 package dry onion soup mix
Instant mashed potato flakes
Coat crock pot with nonstick spray. Add meat. Separately mix remaining
ingredients, except for potato flakes. Add to meat. Set on LOW and cook
all day. Add potato flakes to
thicken.
WHITE SPAGHETTI AND
MEATBALLS
~Shared by Linda
H., Rosharon, TX
1 1/2 pounds skinned and boned chicken breast halves, cut into chunks
1 large garlic clove
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (8-ounce) package sliced fresh mushrooms
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 large garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine*
3 cups fat-free, reduced-sodium chicken broth
1 (8-ounce) package 1/3-less-fat cream cheese
1/4 teaspoon ground red pepper
1/4 cup chopped fresh Italian parsley
1 (8-ounce) package spaghetti
Process chicken and garlic clove in a food processor until ground. Stir
together chicken mixture, egg, and next 2 ingredients in a large bowl.
Cover and chill 20 minutes.
Shape mixture into 1-inch balls. Place a rack coated with cooking spray
in an aluminum foil-lined broiling pan. Arrange meatballs on rack;
lightly spray meatballs with cooking spray.
Bake at 375F for 13 minutes or until golden and thoroughly cooked.
Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high
heat 8 to 10 minutes or until mushrooms are tender. Add minced
garlic;sauté 1 minute. Sprinkle with flour; cook, stirring constantly,
1 minute. Add wine, stirring to loosen browned particles from bottom of
pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring
occasionally, 15 minutes.
Add cream cheese, whisking until smooth and sauce is thickened.
Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes.
Meanwhile, cook pasta according to package directions omitting salt and
oil; drain. Serve sauce with meatballs over pasta. Makes 6 servings.
*Apple or white grape juice may be substituted for wine if necessary OR
delete wine and increase chicken broth to 3 1/2 cups.
Nutritional Information
Amount per serving Calories: 431 Calories from fat:
24% Fat: 11.2g, Saturated fat: 5.2g,
Protein: 40g, Carbohydrate: 39g, Fiber: 1.7, Cholesterol:
122mg, Iron: 3.8mg, Sodium: 629mg, Calcium:
78mg
Source: http://www.Casseroles_and_crockpots@yahoogroups
QUICK-MIX SAUSAGE
~Shared by Johnny,
LA
Ingredients:
1 pound lean ground pork
- Desired seasonings*
Preparation:
Thoroughly mix seasonings into ground pork. Shape into patties and
brown OR crumble and fry for use in a recipe.
*Country-style Sausage: 3/4 teaspoon ground sage, 1/4 teaspoon ground
black pepper, 1/2 teaspoon salt.
*Breakfast Sausage: 1 teaspoon ground sage, 1/2 teaspoon dried savory,
1/4 teaspoon ground black pepper, 1/4 teaspoon nutmeg, 1/2 teaspoon
salt.
*Spiced Breakfast Sausage: To Breakfast Sausage, add 1/4 teaspoon EACH
ground cloves and ground mace.
*Italian Sausage: 1 clove minced garlic, 1 teaspoon paprika, 1 teaspoon
crushed thyme, 1/2 teaspoon fennel seeds, 1/8 teaspoon cayenne, 1/2
teaspoon salt.
*Mexican Chorizo: 1 tablespoon ground red chiles, 1/2 teaspoon ground
coriander, 1/4 teaspoon ground cloves, 1/4 teaspoon ground black
pepper, 1/4 teaspoon oregano, 1/4 teaspoon ground cumin, 2 minced
garlic cloves, 1 teaspoon salt.
AFRICAN CURRY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
Heat olive oil in a large, heavy skillet over medium heat. Stir in the
onion, garlic, and bay leaf, and saute until onion is lightly browned.
Mix tomatoes, curry powder, and salt into the skillet, and continue
cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes,
until no longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually blend in the
coconut milk over a period of about 10 minutes. Mix in lemon juice just
before serving.
EASY LEMON CHICKEN
PICCATA
~Shared by Doe,
Oliver, B.C., Canada
4 servings
3 lg lemons
4 sm bnlss sknlss chicken breasts- 1 lb.
1/4 c Miracle Whip
22 Ritz crackers, finely crushed, about 1 c
2 tsp. fresh parsley, chopped
1/2 c chicken broth
1 tbsp butter
Cut 4 thin lemon slices from half of 1 lemon; set aside. Squeeze juice
from remaining lemons; set aside. Coat chicken with Miracle Whip, then
cracker crumbs. Heat oil in lg pan on med-high heat. Add chicken; cook
5 mins. Turn cook on med heat 5 mins, til chicken is golden brown on
both sides & done. Transfer chicken to platter; sprinkle with
parsley. Cover to keep warm. Carefully wipe any crumbs from pan with
paper towel. Add lemon juice & broth to pan, cook on med high heat,
6-8 mins until slightly reduced, stirring occ. Add butter & lemon
slices; cook & stir on low heat 3-4 mins, til butter is melted
& lemons are heated through. Serve over chicken.
Suggestion: Serve chicken & sauce over hot cooked angel hair pasta.
Source: My clipped recipes files
WATERMELON CAKE
~Shared by Treva, NC
Savor the sweetest slice of watermelon you'll ever eat! The chocolate
seeds are a melt-in-your-mouth prize.
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for in cake mix directions
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink
mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
1. Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round
pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, egg whites and drink mix
with electric mixer on low speed 30 seconds; beat on medium speed 2
minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate
chips. Pour into pans.
3. Bake 27 to 32 minutes or until toothpick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely, about 1 hour.
4. In small bowl, stir 1 cup frosting with 10 to 12 drops green food
color. Stir 10 to 12 drops red food color into remaining frosting. Cut
cake rounds crosswise in half to make 4 halves. Frost uncut sides with
green frosting; press green jelly beans into frosting. Frost top of
cake with red frosting; press remaining 2 tablespoons chocolate chips
into frosting for seeds.
To serve, cut into wedges. Use mini chips to make sure there are lots
of chips and that they stay distributed in the cake.
PARTY SALSA DIP
~Shared by Marilyn
M., Canton, OH
4 large tomatoes, diced
1 large onion
1 large green pepper
1 large red or yellow pepper
4 large diced garlic cloves
1 Tbsp. diced jalapenos
1 Tbsp. olive oil
1/2 can corn
1/2 tsp. salt
1/2 tsp. pepper
diced cilantro to taste
diced black olives
juice from 1 or 2 limes depending on your taste (I like 2)
Dice first six ingredients.
Mix all ingredients together; refrigerate 1 hour before serving with
nacho chips.
Also very good over tacos and taco salads. Easy to make.
PORK MEDALLIONS WITH
DILL SAUCE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin
1 tsp. garlic salt
1/4 tsp. pepper
1/2 cup plain yogurt
4 tsp. Dijon mustard
1/2 tsp. dill weed
Cut pork crosswise and flatten with palm of hand into medallions. Pan
broil pork, 3-4 minutes each side. Sprinkle with garlic salt, pepper,
and set aside. Mix yogurt, dill and mustard. Serve with pork. Serves 4
SPINACH HUMMUS
~Shared by Linda
H., Rosharon, TX
Makes 2 1/2 cups
1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
2 cups fresh spinach, packed
1/4 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 lemons, juiced
salt and pepper
In a food processor add chickpeas, garlic and spinach. Pulse until
combined, about 20 seconds. Turn off processor and scrape down the
sides. Whisk together tahini, water, olive oil and lemon juice as well
as salt and pepper. Turn food processor on and stream in liquid slowly.
Once all liquid is added stop the food processor and scrape down the
sides again. Taste and adjust for seasoning and pulse until fully
combined.
Source: http://www.dailyunadventuresincooking.com
BANANA SPLIT BEIGNETS
~Shared by Johnny,
LA
1 cup yellow cake mix
3 Tbsps. pineapple juice
3 Tbsps. lemon-lime soda
Banana slices, as needed
Chocolate sauce, as needed
Strawberries, as needed
In a mixing bowl, combine cake mix, lemon-lime soda and pineapple
juice. (Make sure the cake mix is PLAIN mix. Do not use the "Butter
Recipe," "Moist," or "Deluxe" recipe blends. The batter will not stick
to the bananas while frying.) Coat the banana slices with the batter.
Deep fry in a deep fryer or fry pan with peanut oil. Cook until golden
brown. Remove from oil, drain and allow to slightly cool. Top with
chocolate, strawberries, ice cream, etc. Enjoy! Note: Strawberry sauce
can be thawed strawberries with syrup, non-alcoholic strawberry mix or
fresh strawberries or preserves.
Source: Chef Todd Barrios
HOT WING PIZZA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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3 boneless skinless chicken breast halves
1 T. steak seasoning
1/2 C. tomato sauce
2 T. butter
2 T. Louisiana style hot sauce
1 T. hot pepper sauce
1 prebaked Italian bread sheet crust (14 oz)
1/3 C. blue cheese salad dressing
1/2 C. shredded part skim mozzarella cheese
3 green onions thinly sliced
Sprinkle chicken with steak seasoning on both sides, grill covered over
medium heat 4-7 minutes on each side until juices run clear. Cool
slightly; cut into strips.
In a small saucepan, bring the tomato sauce, butter, hot sauce and
pepper sauce to a boil. Reduce heat; simmer uncovered 10-15
minutes or until slightly thickened Add chicken, heat through.
Place crust on a 12" pizza pan; spread with salad dressing. Top
with chicken mixture, cheese and onions. Bake at 450 for 8-10
minutes or until cheese is melted.
UNSTUFFED PEPPERS
~Shared by Treva, NC
If you love the flavor of stuffed peppers, but don't want all the fuss,
try this easy skillet dish that features great taste and less
work...what could be better?
Prep: 10 minutes
Cook: 25 minutes
Serves: 4
1 tablespoon vegetable oil
1/2 pound ground turkey
1 medium onion, chopped (about 1/2 cup)
1/2 teaspoon dried basil leaves, crushed
2 cups V8® 100% Vegetable Juice
1/2 cup uncooked regular long-grain white rice
2 medium green peppers, cut into 1-inch pieces (about 2 cups)
Heat the oil in a 10-inch skillet over medium heat. Add the turkey,
onion and basil and cook until the turkey is browned, stirring often to
separate the meat. Pour off any fat. Stir the juice and rice in the
skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 10
minutes. Stir the peppers in the skillet. Cover and cook for 10 minutes
or until the rice is tender and most of the liquid is absorbed.
Dietary Exchange: 1 Starch, 2 Vegetable, 1 1/2 Medium Fat Meat, 1/2 Fat
Source: Campbell's Kitchen
LEMON BLUEBERRY
MUFFINS
~Shared by Marilyn
M., Canton, OH
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups buttermilk
1 large egg
1 Tbsp. grated lemon rind
1 cup blueberries
Cooking spray
1 Tbsp. fresh lemon juice
1/2 cup powdered sugar
Preheat oven to 400F. Lightly spoon flour into dry measuring cups;
level with a knife. Combine flour and next 5 dry ingredients (sugar
through nutmeg) in a medium bowl; cut in butter with a pastry blender
or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour
mixture; stir just until moist. Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray. Bake in
preheated oven for 20 minutes or until muffins spring back when lightly
touched. Remove muffins from pans immediately, and place on a wire rack
to cool.
Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze
evenly over cooled muffins. Yield - Makes 12 muffins.
CRISP PICKLED
WATERMELON RIND
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
4 qt Watermelon rind
4 tb Slaked lime
2 qt Cold water
2 c Sugar
1 c Vinegar
4 c Water
2 tb Whole allspice
2 tb Whole cloves
4 Cinnamon sticks
2 Pieces ginger root
2 Hot peppers
3 c Vinegar
2 c (to 4 cups) sugar
Peel and remove all the green and pink portions from the rind of a
large watermelon. Cut the rind into cubes or slices and measure 4
quarts. Drop the rind into a kettle of boiling water, boil for 5
minutes, and drain. Cool.
Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts
cold water. Pour the solution over the watermelon rind and let rind
stand for 3 hours.
Drain and rinse thoroughly. Cover the rind with clear cold water, bring
to a boil and boil until the rind is tender.
Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of
whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of
ginger root, all tied in a bag.
Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers,
bring again to a boil, and simmer for 30 minutes. Let the rind stand in
the syrup in a cool place for 12 to 24 hours.
Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a
boil and simmer until the rind is transparent. If the syrup becomes too
thick before the rind is clear, add 1/2 cup hot water from time to time
as needed.
Discard the spice bag, pack the rind and the boiling-hot syrup into hot
jars and seal.
ALMOND AND PARMESAN
BAKED TILAPIA
~Shared by Linda
H., Rosharon, TX
Makes 3-4 servings
3-4 Tilapia filets, thawed if frozen (This recipe will work best with
pieces that are at least 1/2 inch thick.)
1/4 cup melted butter
1/3 cup almond meal
2 T finely grated Parmesan or Asiago cheese
1/2 tsp. Johnny's Great Caesar Garlic Seasoning (or regular garlic
powder)
1/2 tsp. lemon pepper
1/2 tsp. Pride of Szeged Fish Rub (optional, but recommended)
Preheat oven to 425. Melt butter. Mix almond meal, Parmesan, Johnny's
Garlic powder, lemon pepper and Fish Rub in a flat dish. Spray flat
baking sheet with nonstick spray. (Don't skip spraying the baking
sheet!)
Dip each fish filet in butter, turning to coat both sides, then into
almond mixture. Try to get as much of the almond mixture to stick to
the fish as you can. (Press it down with a fork.)
Bake 20-30 minutes, turning carefully halfway through, or until fish is
firm to the touch and coating is turning golden brown. The baking time
will depend on the thickness of the fish, so watch it carefully. Can
eat this with homemade tartar sauce.
Source: http://www.kalynskitchen.com
CHOCOLATE POUND CAKE
WITH FUDGE GLAZE
~Shared by Johnny,
LA
Cake:
3 sticks margarine or butter
3 tsp vanilla
3 C sugar
1/2 C Cocoa
5 Eggs
1/2 tsp Baking Powder
3 C All Purpose Flour
1 C Milk
Preheat oven to 325. Grease and flour bundt pan, set aside. Cream
butter in large mixing bowl. Add sugar, beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
In separate bowl, stir together flour, cocoa, and baking powder.
Measure milk and stir vanilla into it. Add milk and dry ingredients
alternately, mixing after each addition. Pour into pan and bake for one
hour and twenty minutes. Let cool for ten minutes before removing from
pan and allowing to cool completely before adding glaze.
Glaze:
1 1/2 C Sugar
7T Milk
1/4 tsp salt
2 T Shortening
1 tsp vanilla
2 T Margarine
1/2 C Cocoa
Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy
saucepan. Bring to a rolling, stirring constantly. Once it reaches a
boil, allow to boil without stirring for two minutes, no more. Remove
from heat and add vanilla. Stir until cooled just slightly. Spoon over
cooled cake.
Source: http://www.SouthernPlate.com
HEAVENLY SURPRISE
MINI CUPCAKES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Filling:
1 (8 oz) pkg. cream cheese softened
1/3 C. sugar
1 egg
1/8 t. salt
1 C. flaked coconut
1 C. finely chopped walnuts
1 C. miniature semisweet chocolate chips
Batter:
2 C. sugar
1 1/2 C. water
3/4 C. canola oil
2 eggs
2 t. vanilla extract
1 t. white vinegar
3 C. all purpose flour
1/2 C. baking cocoa
1 t. baking soda
1 t. salt
Frosting:
1 1/3 C. semisweet chocolate chips
1/2 C. heavy whipping cream
For filling, in a small bowl beat cream cheese and sugar until light
and fluffy. Add egg and salt; mix well. Stir in the
coconut, walnuts and chocolate chips. Set aside.
For batter, in a large bowl beat the sugar, water, oil, eggs, vanilla
and vinegar until blended. Combine the flour, cocoa, baking soda
and salt, gradually beat into oil mixture until blended.
Fill paper lined miniature muffin cups one third full with
batter. Drop filling by teaspoonfuls into center of each.
Top with additional batter, filling muffin cups three fourths full.
Bake at 350 for 12-15 minutes or until a toothpick inserted in cake
portion of a cupcake comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
For frosting, in a small saucepan melt chocolate with cream over low
heat; stir until blended. Remove from the heat. Cool to
room temperature. Frost cupcakes. Refrigerate leftovers.
MEXICAN CALZONES
~Shared by Treva, NC
1 (15 oz.) package refrigerated pie crusts, room temperature
1 lb. ground beef
1 (4 oz..) can diced green chiles
1/4 C. water
1 (1.25 oz.) package taco seasoning mix
1 C. shredded mild cheddar or Monterey jack cheese - divided
Garnishes:
Salsa Shredded
Lettuce
Sour cream
Diced tomatoes
Sliced green onions
Preheat oven to 425 degrees F. Brown beef in large skillet; drain. Add
chiles, water and seasoning mix; mix well. Place unwrapped pie crusts
on cutting board; unfold. Cut each crust in half, making 4 half
circles. Place 1/2 C. beef filling on half of each half circle. Place
1/4 C. cheese on top of each. Dampen edge of crust with water. Fold
sides over filling; crimp edges with tines of fork. Place on ungreased
baking sheet. Bake for 10 to 15 minutes or until golden brown. Cool on
baking sheet for 5 minutes. Garnish as desired.
Yields 4 servings.
OREO COOKIE BALLS
~Shared by Marilyn
M., Canton, OH
1 (18 oz) pkg. Oreo cookies (3 rows of cookies)
1 (8 oz) pkg. cream cheese
4 oz white chocolate almond bark
Add cookies to food processor; blend until fine.
Add cream cheese to Oreo crumbs and blend until dough-like.
Chill mixture for 15 minutes then roll into bite-size balls.
Chill balls for 15 minutes, to make them easier to dip.
Melt almond bark in microwave according to package directions.
Dip chilled Oreo balls in melted chocolate using fork so chocolate can
"drip off".
Set covered cookie balls onto waxed paper and let set for 30-40
minutes.
If using sprinkles or decorative sugars do so before chocolate sets.
I usually do a dozen at a time, sprinkling after each dozen.
Note: Once you dip them in the white chocolate you can customize
them with any holiday sprinkles to fit your occasion. Enjoy ~ Addictive!
10-MINUTE TACO SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 cans (16 ounces each) chili beans, undrained
1 package (10-1/2 ounces) corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream
In a saucepan or microwave-safe bowl, heat the beans. Place corn chips
on a large platter. Top with beans, cheese, lettuce, tomatoes, onion,
olives, salsa and sour cream. Serve immediately. Makes 8 servings.
EASY INDIAN-STYLE
CHICKEN
~Shared by Linda
H., Rosharon, TX
4 Servings
2 tbsp vegetable oil
1 tsp cumin
1 onion (finely chopped)
1/4 cup tomato paste
1/4 cup water
1 lb chicken breast (cubed)
7 oz coconut milk
2 tsp brown sugar
1 pinch cayenne pepper (optional)
3-4 tsp ground turmeric
salt & pepper
Heat the oil in a large skillet over medium heat. Add cumin, chopped
onion, and cook until the onion has softened and turned translucent, 3
to 4 minutes.
Stir together tomato paste and water, and pour into skillet. Stir in
chicken, and cook until it has firmed and turned white, about 5
minutes. Add coconut milk, brown sugar, cayenne pepper, turmeric, salt,
and pepper.
Bring mixture to a simmer, then reduce heat to medium-low, cover, and
continue to simmer until the chicken is done, about 15 minutes.
Source: http://www.yummly.com
JIMMY STINSON'S
LOUISIANA CATFISH
~Shared by Johnny,
LA
From an African American Heritage cookbook.
Serves/Makes: 4 - 6
Ingredients:
1 whole catfish (about 2 pounds)
4 cups Louisiana hot sauce
2 cups yellow cornmeal
2 cups all-purpose flour
1 cup blackened fish seasoning
2 tablespoons salt
1/4 cup black pepper
Marinate catfish in hot sauce for 2 hours.
Meanwhile, mix the cornmeal, flour, and spices together and use it to
coat the fish.
Heat shortening to approximately 350°F (180°C), and fry fish until
golden brown.
You may have to lower temperature if fish is frying too fast.
JOLLOF RICE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon olive oil
1 large onion, sliced
2 (14.5 ounce) cans stewed tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
2 cups water
1 (3 pound) whole chicken, cut into 8 pieces
1 cup uncooked white rice
1 cup diced carrots
1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch
pieces
1/4 teaspoon ground nutmeg
Pour oil into large saucepan. Cook onion in oil over medium-low heat
until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black
pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and
rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and
add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring
to a boil, then reduce heat to low. Cover, and simmer until the chicken
is fork-tender and the rice is cooked, 25 to 30 minutes.
Click
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PEANUT ENERGY BARS
~Shared by Treva, NC
This carbohydrate-rich bar, full of nuts, seeds, fruit and oats, was
adapted from Amy Harrison's prize-winning submission in the Plains
(Georgia) Peanut Festival recipe competition sponsored by The Peanut
Institute. It includes a little protein, and is a great grab-and-go
pre-workout snack on mornings when you don't have time to digest a full
meal.
1/2 cup dry roasted salted peanuts
1/2 cup roasted sunflower seeds, or other chopped nuts
2 cups raisins, or other chopped dried fruit
2 cups rolled or instant oats
2 cups toasted rice cereal, such as Rice Krispies
1/4 cup toasted wheat germ, (optional)
1/2 cup creamy or crunchy natural peanut butter
1/2 cup packed brown sugar
1/2 cup light corn syrup, or honey
1 teaspoon vanilla extract
Coat an 9-by-13-inch baking pan with cooking spray. Combine peanuts,
sunflower seeds (or other nuts), raisins (or other dried fruit), oats,
rice cereal and wheat germ (if using) in a large bowl. Combine peanut
butter, brown sugar and corn syrup (or honey) in a large microwaveable
bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and
stir until blended. Pour the peanut butter mixture over the dry
ingredients and stir until coated. Transfer the mixture to the prepared
pan. Press down firmly. (It helps to coat your fingers with cooking
spray.) Let stand for about 1 hour to harden. Cut into bars.
Makes 16 bars
Nutrition Per serving: 255 Calories; 9 g Fat; 1 g Sat; 2 g Mono; 42 g
Carbohydrates; 5 g Protein; 3 g Fiber; 95 mg Sodium; 242 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 carbohydrate (other), 1 1/2 fat
Tips & Notes Make Ahead Tip: Individually wrap in plastic and keep
at room temperature for up to 1 week or freeze for up to 1 month. Thaw
at room temperature.
Source: EatingWell: July/August 2008
BALSAMIC CHICKEN
~Shared by Maggie,
TX
SERVINGS: 4 chicken breast halves
CARB GRAMS PER SERVING: 3
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds
total)
1 tablespoon paprika
1 tablespoon olive oil
1/2 teaspoon snipped fresh rosemary
2 cloves garlic, minced
1/4 teaspoon ground black pepper
Nonstick cooking spray
1/4 cup dry red wine or water
3 tablespoons balsamic vinegar
Fresh rosemary sprigs (optional)
1. If desired, place each chicken breast half between two pieces of
plastic wrap and pound with the flat side of a meat mallet to a
rectangle 1/4 to 1/2 inch thick.
2. In a small bowl, combine paprika, oil, rosemary, garlic, and pepper;
mix well until it becomes a paste. Rub both sides of each chicken beast
half with paste mixture. Coat a 1392-inch baking pan with nonstick
cooking spray. Place coated chicken in prepared pan; cover and
refrigerate for 2 to 6 hours.
3. Preheat oven to 450 degrees F. Drizzle chicken with wine. Bake for
10 to 12 minutes or until an instant-read meat thermometer inserted in
the thickest portion of the chicken registers 170 degrees F and the
juices run clear, turning once halfway through baking. (If chicken has
been pounded, bake about 6 minutes or until chicken is no longer pink
and juices run clear, turning once halfway through baking.)
4. Remove from oven. Immediately drizzle vinegar onto chicken in the
baking pan. Transfer chicken to serving plates. Stir the liquid in the
baking pan and drizzle over chicken. If desired, garnish with fresh
rosemary. Makes 4 chicken breast halves.
Nutrition Facts Per Serving:
Servings: 4 chicken breast halves
Calories 181
Total Fat (g) 5
Saturated Fat (g) 1
Cholesterol (mg) 66
Sodium (mg) 62
Carbohydrate (g) 3
Fiber (g) 1
Protein (g) 27
Diabetic Exchanges
Very Lean Meat (d.e.) 4
Fat (d.e.) 1
Source: Better Homes & Gardens Magazine
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QUESADILLAS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup shredded Mexican Chihuahua, Monterey Jack, Pepper Jack,
or brick cheese
- 1 green onion, minced
- 1-3 tablespoons canned chopped green chilies (to taste)
- 4 8-inch flour tortillas
- Chunky salsa, for topping or dip
DIRECTIONS
In a medium bowl, toss together the cheese, green onion, and chilies;
set aside.
Spray a medium skillet with nonstick cooking spray and place over
medium heat. When hot, add 1 tortilla and sprinkle it with one-fourth
of the cheese mixture. When the cheese begins to melt, about 1 minute,
fold the tortilla in half. Continue cooking until lightly browned and
crisp on both sides, about 1 minute. Transfer to a cutting board.
Repeat with the remaining tortillas and filling.
Cut into 4 wedges with a knife or pizza cutter and serve immediately
with the salsa.
Nutritional Information Per Serving (2 wedges): Calories: 134, Fat: 6
g, Cholesterol: 12 mg, Sodium: 211 mg, Carbohydrate: 14 g, Dietary
Fiber: 1 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Fat
Source: Forbidden Foods Diabetic Cooking by Margaret Powers and Joyce
Hendley
http://www.amazon.com/exec/obidos/ASIN/1580400450/atozreci-20
GARLIC TURKEY BURGERS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound lean ground turkey
- 1/2 cup frozen shredded hash brown potatoes, thawed
- 1/4 cup sliced green onions
- 2 tablespoons grated Parmesan cheese
- 1/8 teaspoon freshly ground black pepper
DIRECTIONS
Preheat the broiler. In a medium bowl, combine turkey, potatoes, green
onions, cheese, and black pepper. Mix well.
Shape into four patties (1/2-inch thick). Place patties on broiler pan.
Broil 4 to 6 inches from heat for 8 to 10 minutes or until no longer
pink in center and thoroughly cooked, turning once.
Nutritional Information Per Serving (one 4-ounce patty): Glycemic
Index: 78 (hash browns), Glycemic Load: 3, Calories: 134, Protein: 21
g, Carbohydrate: 4 g, Dietary Fiber: 0 g, Fat: 4 g, Cholesterol: 133
mg, Sodium: 137 mg
Diabetic Exchanges: 3 Lean Meat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
SALSA BEAN DIP
~Shared by Mary S.,
Nashville, TN
Yield: 14 servings (Serving size: 2 tablespoons)
INGREDIENTS
- 3/4 cup mild or medium thick and chunky salsa
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon lemon juice
- 1 teaspoon dark brown chili powder (or to taste)
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
DIRECTIONS
Place the salsa in a sieve over a large bowl. Tap the sieve
occasionally to help the salsa drain until the chunky part remains in
the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and
cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with
baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4
days.
Nutritional Information (Per Serving) Calories: 36; Protein: 2g;
Sodium: 74mg; Cholesterol: 0mg; Dietary Fiber: 2g; Sugars: 0g;
Carbohydrates: 7g
Diabetic Exchanges: 1/2 Starch
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
SESAME-SOY EDAMAME
& PASTA SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 10 side dish servings.
INGREDIENTS
- 1 box Dreamfields Rotini
- 3 cups frozen shelled edamame
- 1 cup radishes, diced
- 1/2 cup packed fresh cilantro, stems removed, chopped
- 3 green onions, thinly sliced
Dressing Ingredients:
- 3 tablespoons vegetable or canola oil
- 2 tablespoons pickled ginger, chopped
- 2 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 3 cloves garlic, minced
DIRECTIONS
Prepare Dreamfields pasta according to package directions. With 3
minutes left to cook pasta, add edamame. Drain; rinse with cold water
and drain again.
Meanwhile, in small bowl, whisk together dressing ingredients; set
aside.
In large bowl, toss pasta and edamame with radishes, cilantro and green
onions. Add dressing; toss to coat.
Serve at room temperature or cover and refrigerate to chill.
Nutritional Information (Per Serving) Calories: 240; Protein: 11g;
Sodium: 183mg; Cholesterol: 0mg; Fat: 7g; Saturated Fat: 1g; Dietary
Fiber: 6g; Digestible Carbohydrates: 12g
Note: If traditional pasta is used in this recipe there is a total of
36g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
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OMELET LORRAINE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 eggs, lightly beaten
1/2 cup egg substitute
2 tablespoons fat-free milk
1 tablespoon dried minced onion
1/8 teaspoon salt
1/8 teaspoon pepper
2 bacon strips, cooked and crumbled
1/4 cup shredded reduced-fat Swiss cheese
1 teaspoon dried parsley flakes
In a small bowl, beat the eggs, egg substitute, milk, onion, salt and
pepper. Coat a 10-in. nonstick skillet with cooking spray and place
over medium heat. Add egg mixture. As eggs set, lift edges, letting
uncooked portion flow underneath.
When eggs are set, sprinkle bacon, cheese and parsley over one side;
fold omelet over filling. Cover and let stand for 1 minute or until
cheese is melted. Yield: 2 servings.
GRILLED JERK SHRIMP
ORZO SALAD
~Shared by Maggie,
TX
2 Servings
Prep: 25 min.
Grill: 25 min.
Ingredients
1 large ear sweet corn in husk
1 teaspoon olive oil
1/3 cup uncooked whole wheat orzo pasta
6 fresh asparagus spears, trimmed
1/2 pound uncooked medium shrimp, peeled and deveined
1 tablespoon Caribbean jerk seasoning
1 small sweet red pepper, chopped
DRESSING:
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon lime juice
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Carefully peel back corn husk to within 1 in. of bottom; remove silk.
Brush corn with oil. Rewrap corn in husk and secure with kitchen
string. Grill corn, covered, over medium heat for 25-30 minutes or
until tender, turning often.
Meanwhile, cook orzo according to package directions. Drain and rinse
in cold water; set aside.
Thread asparagus spears onto two parallel metal or soaked wooden
skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill
asparagus and shrimp, covered, over medium heat for 5-8 minutes or
until asparagus is crisp-tender and shrimp turn pink, turning once.
Cut corn from cob; place in a large bowl. Cut asparagus into 1-in.
pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl,
whisk the dressing ingredients. Pour over salad; toss to coat.
Source: Taste of Home, Healthy Cooking
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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CHICKEN SALAD
This recipe is from Ree Drummond, The Pioneer Woman. It is so similar
to what I have been making for over 40 years. You should try it (or
your own variation of it).
Prep Time: 20 Minutes
Cook Time: 1 Hour
Servings: 6
Difficulty: Easy
Ingredients
1 whole Cut Up Fryer Chicken
2 stalks (to 3 Stalks) Celery, Chopped
3 whole Green Onions, Chopped
2 cups (to 3 Cups) Grapes, Halved
1/2 cups Mayonnaise
1/2 cups Plain Yogurt Or Sour Cream
A Small Handful Of Fresh Dill, Minced
1 Tablespoon (to 2 Tablespoons) Lemon Juice
1 Tablespoon (to 2 Tablespoons) Brown Sugar
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste
Optional: Cayenne powder, bacon bits
Preparation Instructions
Rinse chicken thoroughly and place in a large pot of water. Turn on the
heat and bring to a boil.
Reduce heat and simmer until chicken is done (about 45 minutes to an
hour). When you are ready, remove the chicken from the pot and place on
a plate. With your fingers or a fork, pull all of the meat off the
bones, chop into bite-sized chunks and set aside.
Chop all of your fruits and veggies and place them in a bowl with the
chicken.
In another bowl mix mayonnaise, yogurt (or sour cream), lemon juice,
brown sugar and salt and pepper to taste.
Add fresh herbs (dill, oregano, cilantro... whatever makes your skirt
fly up) and if you’re feeling a bit brazen throw in a dash of cayenne
pepper!
When the dressing tastes just right (you must taste test for
appropriate saltiness especially), pour it over the
chicken/veggie/fruit mixture and stir gently until everything is
thoroughly mixed. If you are feeling naughty add a sprinkling of bacon
bits.
Allow the salad to chill for several hours (or even overnight). Serve
on a bed of lettuce or in a sandwich or heck, eat it straight out of
the bowl with a serving spoon.
Try it soon – you’ll love it!
Source: The Pioneer Woman Cooks
http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/
EASY ITALIAN COCONUT
CREAM CAKE
1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut
Frosting:
4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut
Combine cake mix, pudding mix, water, eggs and oil and beat on low
speed for 4 minutes. Stir in nuts and coconut then pour into well
greased and floured rectangular cake pan. Bake at 350 for 40 minutes.
Combine all frosting ingredients and spread on cooled cake.
Source: http://semissourian.com
MEDITERRANEAN CHICKEN
3 tbsp. olive oil
4 boneless, skinless chicken breast halves
3 tbsp. black olives, chopped
2 tbsp. chopped parsley
3 tbsp. Sun Dried tomatoes (chopped)
Freshly ground pepper to taste
1 tbsp. margarine
1/4 c. flour
4 marinated artichoke hearts, diced
1/2 c. chicken broth
1 1/2 tsp. capers
Heat olive oil and margarine in a skillet. Dredge chicken in flour;
place in skillet and cook over high heat, 3-4 minutes per side, until
golden brown. Remove chicken to side dish and keep warm. Stir Sun Dried
tomatoes, capers, olives, artichokes and parsley into skillet. Pour in
broth and cook until bubbly, scraping bottom of skillet. Add chicken
breasts and spoon sauce over them. Cook 30 seconds. Serve with Rice
Pilaf.
OVEN POT ROAST
4 - 5 lbs. beef roast
10 oz can cream of mushroom soup
1 envelope dry onion soup
1 cup chopped onion
1 cup water
1 cup apple juice
1 bay leaf
1/2 tsp. thyme
1/2 tsp. garlic powder
(Desired amount potatoes and carrots)
Place meat in roaster. Mix remaining ingredients in bowl. Pour over
meat. Cover. Bake at 325° for 3 hours. Add potatoes and carrots 1 hour
before roast is done.
ANGEL DIP
This stuff is addictive. It is perfect used as a spread for bagels, too.
8 ounces cream cheese -- softened
7 ounces marshmallow cream
Mix cream cheese and marshmallow cream until well blended. Refrigerate.
Serve with assorted cut-up fresh fruit, pound cake or angel food cake
cubes. Makes 1 1/2 cups.
Source: http://www.massrecipes.com
CHEF JACK'S CORN
CHOWDER
Goodness sakes, my a2z friends. What's there not to love in this
fabulously indulgent soup? I prefer a sprinkling of cheddar or parmesan
on top of mine. And only one helping!!! Paula always does it right.
Right?
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Melt 1 stick of butter in a large saucepan over medium heat. Add the
onion, carrot, celery, and garlic, and saute for 2 minutes. Add the
flour and stir to make a roux. Cook until the roux is lightly browned;
set aside to cool to room temperature.
Meanwhile, combine the corn and chicken stock in another saucepan, and
bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the
corn (a little at a time) into the saucepan with the roux, whisking
briskly so it doesn't lump. Return the skillet to the heat and bring to
a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the
thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just
before serving, cut the remaining stick of butter into large chunks.
Add it to enrich the soup, stirring until the butter melts.
Source: Paula Deen
STEAKHOUSE POTATO
SALAD
I have made this over and over. It is a real hit. Great with steaks,
chicken, pork, BBQ, and fish. Yum!
3 lb. small red potatoes (about 9), quartered
1/2 cup water
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Ranch Dressing
6 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT Shredded Cheddar Cheese
4 green onions, thinly sliced
PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid.
Microwave on HIGH 12 to 15 min. or just until potatoes are tender;
drain. Place in large bowl.
REFRIGERATE 1 hour or until completely cooled.
MIX dressings. Add to potatoes with remaining ingredients; mix lightly.
Variation
Prepare using MIRACLE WHIP Light Dressing, KRAFT Light Ranch Dressing
and KRAFT 2% Milk Shredded Cheddar Cheese.
Food Facts
When cooking potatoes for a potato salad, remember that the potatoes
will continue to cook even after you have drained them. As soon as the
cooked potatoes are fork tender, drain them, then run them under cold
water to quickly cool them. When in doubt, it is better to undercook
the potatoes rather than overcooking them.
Nutritional information per serving:
Calories 160 Total fat 7 g Saturated fat 2.5 g Cholesterol 15 mg Sodium
240 mg Carbohydrate 18 g Dietary fiber 2 g Sugars 2 g Protein 5 g
Vitamin A 2 %DV Vitamin C 15 %DV Calcium 8 %DV Iron 4 %DV
Source: Kraft Recipes
http://www.kraftrecipes.com/recipes/steakhouse-potato-salad-118230.aspx
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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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