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A
to Z
Recipes
August 24,
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
weather for the east coast of the U.S. may become interesting the next
few days. As a matter of fact, as I write this, Hurricane Irene has set
her sights on the Carolinas. I pray everyone in her path follows
instructions from public safety officials. There are no "do-overs" when
it comes to the weather. Stay safe! As an aside, my daughter,
Angela,
is now living in Rockwell, NC. Also, Charleston, SC is where our annual
gathering is scheduled in November. I sure hope the area is as safe,
beautiful, and unscathed then as it is now.
Happiest of birthday wishes go out to two of our a2z family members who
celebrate their birthday on Friday, August 26th. Luanne T. in
Deltona, FL has remained a strong participant in all things a2z.
She catered a fabulous lunch during one of our visits, and is a very
dear friend. Last - but not least -
is Charlie
J. in Mobile, AL. Along with his lovely wife, Mavis, he is a close personal friend
and ardent supporter. He's
been an a2z reader and personal friend for about as long as I've been
doing the
newsletters. If not for these two special Birthday Babies, you would not
likely
be reading this issue today.
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 for two remaining 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 Treva, NC
"You cannot help the poor by destroying the rich.
You cannot strengthen the weak by weakening the strong.
You cannot bring about prosperity by discouraging thrift.
You cannot lift the wage earner up by pulling the wage payer down.
You cannot further the brotherhood of man by inciting class hatred.
You cannot build character and courage by taking away people's
initiative and independence.
You cannot help people permanently by doing for them, what they could
and should do for themselves."
~ Abraham Lincoln
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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Jock vs. Nerd?
~Shared by Mary H.,
Montreal, Canada
$ Michael Jordan having "retired," with $40 million in endorsements,
makes $178,100 a day, working or not.
$ If he sleeps 7 hours a night, he makes $52,000 every night while
visions of sugarplums dance in his head.
$ If he goes to see a movie, it'll cost him $7.00, but he'll make
$18,550 while he's there.
$ If he decides to have a 5-minute egg, he'll make $618 while boiling
it.
$ He makes $7,415/hr more than minimum wage.
$ He'll make $3,710 while watching each episode of Friends.
$ If he wanted to save up for a new Acura NSX ($90,000), it would take
him a whole 12 hours.
$ If someone were to hand him his salary and endorsement money, they
would have to do it at the rate of $2.00 every second.
$ He'll probably pay around $200 for a nice round of golf, but will be
reimbursed $33,390 for that round.
$ Assuming he puts the federal maximum of 15% of his income into a tax
deferred account (401k), his contributions will hit the federal cap of
$9500 at 8:30 a.m. on January 1st.
$ If you were given a penny for every 10 dollars he made, you'd be
living comfortably at $65,000 a year.
$ He'll make about $19.60 while watching the 100 meter dash in the
Olympics and about $15,600 during the Boston Marathon.
$ While the common person is spending about $20 for a meal in his
trendy Chicago restaurant, he'll pull in about $5600.
$ This year, he'll make more than twice as much as all U.S. past
presidents for all of their terms combined. Amazing, isn't it?
However....
$ If Jordan saves 100% of his income for the next 450 years, he'll
still have less than Bill Gates has today.
$$$ Game over. Nerd wins.
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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WHITE SAUCE - EASY TO MAKE AHEAD
"Always-ready 12 inch stick of white sauce."
Power level low (30%) and high (100%) to total working time 2 1/2 to 3
1/2 minutes.
3/4 c. butter - not light or oil
1 1/2 c. non-fat dry milk
3/4 c. flour
1/4 c. water
Salt
Pepper
Place butter in 2 quart Pyrex dish or pitcher. Microwave at 30% until
softened. Stir in powdered milk, flour, salt and pepper until mixture
can be shaped into a ball.
Form dough into a 12 inch roll on waxed paper. Store in refrigerator
for 1 month or freezer for 3 months.
TO USE:
Place 1/2 cup water or other clear liquid in 2 cup measure. Microwave
on high until boiling. Crumble 1 inch of stick of sauce and stir until
smooth. Microwave on high until boiling. Makes 1/2 cup of cream sauce
(medium).
HOLLANDAISE:
Add 1/2 cup mayonnaise, tablespoon lemon juice and dash of hot sauce.
BECHAMEL SAUCE:
Add 1/2 cup chicken broth in place of water, about 1 teaspoon grated
onion and dash of thyme.
Use the sauce stick as basic white sauce over vegetables or for cream
soups or gravy.
Source: COOKS.COM
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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LOCATION, LOCATION,
LOCATION
~Shared by Johnny,
LA
Places I'd Rather
Not Live In...
Paradox, New York
Crapo, Maryland
Boogertown, North Carolina
Spasticville, Kansas
Hellhole, Idaho
Purgatory, Maine
What would Freud say
about...
Climax, Michigan
Spread Eagle, Wisconsin
Needmore, Arkansas (Clinton's Home Town?)
Hardup, Utah
Big Bogue Homo, Mississippi
Intercourse, Pennsylvania
Hornytown, North Carolina
Conception Junction, Missouri
Blue Ball, Pennsylvania
Bird-in-Hand, Pennsylvania
It doesn't surprise
me that there is
a...
Rudeville, New Jersey
Boring, Oregon
Hell, Michigan
Hooker, California
Virgin, Utah
Dulls Corner, Maryland
Bowlegs, Oklahoma
Volcano, Hawaii
Beersville, Pennsylvania
Fleatown, Ohio
Burnt Corn, Alabama
Two Guns, Arizona
Toad Suck, Arkansas
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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Recipe Name: Strawberry
Applesauce
Submitter: Marilyn,
Canton, OH
Reviewer: Patricia,
Charlevoix, MI
Date: July 31, 2011
http://www.a2zrecipes.net/07131011.html
I
made this recipe
exactly as Marilyn submitted it and the three of us found the
applesauce to be really, really good. I definitely will make it again
and if the price of apples comes down (almost $2 a pound here) will can
or freeze some. ~Patricia
STRAWBERRY APPLESAUCE
~Shared by Marilyn,
Canton, OH
5 apples (recommended: Cortland or McIntosh)
1 cinnamon stick
1/2 cup water
8 to 10 strawberries, stemmed and chopped
1/4 to 1/2 cup sugar
Peel and core apples then cut into small chunks. In a large saucepan,
bring apples, cinnamon stick, and water to a boil. Simmer until apples
are tender when poked with a fork, about 15 minutes. Add strawberries
and cook 5 minutes more. Remove from heat. If desired, press the
mixture through a sieve over a bowl. Taste, and if sugar is needed, add
now while the mixture is still warm. Refrigerate until ready to serve.
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:
LIMA BEAN CASSEROLE
~Shared by Lois S.,
Kissimmee, FL
2 cups cooked lima beans (or your favorite kind of beans)
1 pound hamburger
1 clove garlic, minced
1/2 onion, minced
1/3 cup green pepper, chopped
2 cups tomatoes
1 teaspoon salt
1 teaspoon sugar
1 1/2 teaspoons chili powder
Put hamburger, garlic, onion and green pepper in skillet --- and brown
slightly, stirring often. Pour off fat. Add rest of ingredients. Bake
for 30 minutes in a 350 degree oven. Bake in a 1 1/2 quart baking dish.
BUFFALO CHICKEN WRAP
~Shared by Jim D.,
WA
Moms and Dads like wraps because they’re neat and compact--so beware:
ours is messy and spicy. This fiery combination of buffalo chicken in a
modern wrap is guaranteed to drip. Get out the big napkins and have a
ball!
Servings: 4 servings
Total Time: 35 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Sat
Fat, Low Calorie
Ingredients:
2 tablespoons hot pepper sauce, such as Frank’s RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced
Steps:
1. Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in
a medium bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
chicken tenders; cook until cooked through and no longer pink in the
middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce;
toss to coat well.
3. Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon
vinegar in a small bowl. Stir in blue cheese.
4. To assemble wraps: Lay a tortilla on a work surface or plate. Spread
with 1 tablespoon blue cheese sauce and top with one-fourth of the
chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce
remaining in the bowl and roll into a wrap sandwich. Repeat with the
remaining tortillas.
Nutrition: (Per serving)
Calories - 275
Carbohydrates - 29
Fat - 8
Saturated Fat - 2
Monounsaturated Fat - 2
Protein - 24
Cholesterol - 55
Dietary Fiber - 3
Potassium - 266
Sodium - 756
Nutrition Bonus - Vitamin A (35 daily value), Selenium (28 dv), Vitamin
C (20 dv).
Source: EatingWell Test Kitchen
SRI WASANO
(Indonesian Rice Salad)
~Shared by Mary H.,
Montreal, Canada
2 cups cooked brown rice, cooled
1/2 cup raisins
2 scallions, chopped
1/4 cup toasted sesame seeds
1/2 cup water chestnuts, thinly sliced
1/2 cup bean sprouts
1/4 cup toasted cashews
1 large green pepper, chopped
1 cup chopped celery
fresh parsley
Variations:
fresh snow peas
1/2 cup sliced bamboo shoots
fresh pineapple chunks
unsweetened toasted coconut
Combine above ingredients.
Dressing:
3/4 cup orange juice
1/2 cup vegetable oil
1 tablespoon sesame oil
3 to 4 tablespoons soya sauce
2 tablespoons dry sherry
juice of 1 lemon
1 - 2 cloves garlic, minced
1/2 - 1 teaspoon grated ginger root
salt and pepper to taste
Mix dressing, then add to salad. Chill before serving.
SOUTHWEST RANCH
SPREAD
~Shared by Luanne,
FL
This is from a box of Publix's cream cheese. Pretty good stuff !!!
1 (8 oz) cream cheese
8 ounces sour cream
1 packet ranch salad dressing mix
1 (10 ounce ) can mild Rotel tomatoes
2 Tbs cilantro -- diced fine
Juice of half a lime or 1 tbs.
Process all ingredients in food processor for about 30 seconds or until
smooth. Chill and then bring to room temp for serving.
Makes about 2- 1/2 cups
Can use hotter Rotel mix if desired.
ROASTED GARLIC BREAD
(ABM)
~Shared by Doe,
Oliver, B.C., Canada
1.5 lb loaf-
1 1/4 c water
1/4 c skim milk powder
1 tsp salt
2 tbsp honey
2 tbsp olive oil
4 cloves roasted garlic
3 1/4 c flour
3/4 tsp yeast
2 lb loaf-
1 1/2 c water
1/4 c skim milk powder
1 1/2 tsp salt
3 tbsp honey
2 tbsp olive oil
6 cloves roasted garlic
3 3/4 c flour
3/4 tsp yeast
Measure into pan, select sweet cycle.
Tip- Use 2 drops olive oil for each bulb when roasting garlic. Extra
oil will cause the loaf to be short & dense. Avoid the temptation
to add more garlic, as it inhibits the yeast. Too much garlic & the
loaf will be short & heavy.
Variation- For a stronger more prominent garlic flavor, serve toasted
or warmed with either garlic butter or a garlic flavored spread.
STRAWBERRY CHOCOLATE
CHIP SHORTCAKE
~Shared by Treva, NC
1 cup sugar, divided
1/2 cup (1 stick) butter or margarine, softened
1 egg
2 teaspoons vanilla extract, divided
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate, HERSHEY'S SPECIAL DARK
Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips, divided
1 container (16 oz.) dairy sour cream
2 eggs
2 cups frozen non-dairy whipped topping, thawed
Fresh strawberries, rinsed and halved
1. Heat oven to 350°F. Grease 9-inch springform pan.
2. Beat 1/2 cup sugar and butter in large bowl. Add 1 egg and 1
teaspoon vanilla; beat until creamy. Gradually add flour and baking
powder, beating until smooth; stir in 1/2 cup small chocolate chips.
Press mixture onto bottom of prepared pan.
3. Stir together sour cream, remaining 1/2 cup sugar, remaining 2 eggs
and remaining 1 teaspoon vanilla in medium bowl; stir in remaining 1/2
cup small chocolate chips. Pour over mixture in pan.
4. Bake 50 to 55 minutes until almost set and edges are lightly
browned. Cool completely on wire rack; remove side of pan. Spread
whipped topping over top. Cover; refrigerate. Just before serving,
arrange strawberry halves on top of cake; garnish as desired. Cover;
refrigerate leftover dessert.
12 servings.
A POTATO SALAD
SANDWICH
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 hamburger bun
1 1/2 tablespoons mayonnaise
2 leaves of lettuce
2 slices tomato
1/3 cup prepared potato salad
Open bun and spread each side with mayonnaise. Place lettuce leaves and
tomato slices on bottom half of bun. Scoop potato salad onto tomato,
and gently spread toward edges of bun. Cover with top of bun.
BLACK PEPPER AND
MOLASSES PULLED
CHICKEN SANDWICHES
~Shared by Johnny,
LA
This sauce delivers great barbecue taste. Chili powder and cumin add
smokiness, while ketchup and molasses provide sweetness. 'Cue lovers in
North Carolina put the slaw on the sandwich. Try it for a change.
Yield: 4 servings (serving size: 1 sandwich)
Ingredients
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into
2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
Preparation
1. Combine first 9 ingredients in a medium saucepan; bring to a boil.
Reduce heat to medium-low; cover and cook, stirring occasionally, 23
minutes or until chicken is done and tender. Remove from heat; shred
with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom
half of each roll. Top each with 3 pickles and top half of roll.
Nutritional Information
Calories:294
Fat:6.5g (sat 1.5g,mono 2.6g,poly 1.4g)
Protein:22g
Carbohydrate:35.6g
Fiber:1.8g
Cholesterol:71mg
Iron:3.1mg
Sodium:698mg
Calcium:105mg
Source: Cooking Light, NOVEMBER 2009
CHICKEN CORDON BLUE
CASSEROLE
~Shared by Marilyn
M., Canton, OH
4 cups chicken, cooked and cut into chunks
2 cups ham, cooked and cut into chunks
1 cup shredded swiss cheese
1 cup onion, chopped
1/4 cup butter
1/3 cup flour
2 1/4 cups milk
1/2 tsp. dry mustard (I use a little more)
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. pepper
Preheat oven to 350. Layer chicken, ham and cheese in a greased 9" X
13" pan. Saute onions in butter. Stir in flour and blend in milk;
add dry mustard and seasonings. Cook and stir until thickened.
Pour over ham and sprinkle with topping.
Crunchy Topping:
1 1/2 cup coarse bread crumbs
1 cup panko crumbs
1/2 cup cheddar cheese, shredded
1/4 cup melted butter
Mix together until combined before sprinkling over ham mixture. Bake 30
minutes uncovered.
SOUTHWESTERN PUMPKIN
SOUP
~Shared by Linda
H., Rosharon, TX
Makes: 6 servings
3 cups Central Market™ Organics Chicken Broth
1 cup whipping cream
1 can (15 oz.) pure pumpkin
3 Tbsp. dark brown sugar
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/8 tsp. ground nutmeg
salt & pepper
3/4 cup sharp cheddar cheese, grated
chopped fresh cilantro for garnish
1. Bring chicken stock and whipping cream to a boil in a heavy medium
pot.
2. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander
and nutmeg. Reduce heat to medium and simmer until soup thickens
slightly and flavors blend, about 15 minutes.
3. Season to taste with salt and pepper.
4. Ladle soup into bowls and garnish with cheese and cilantro.
Source H-E-B Showtime
CHEESE DIP
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1-8oz cream cheese, softened
1 cup Mayonnaise
1 bundle green onions
1/2 cup bacon bits
2 cups Monterey Jack cheese, shredded
12 Ritz crackers, crumbled
Mix together cream cheese, Mayonnaise, onions, 1/2 bacon bits, and
Monterey jack cheese. Top with Ritz crackers and remaining bacon bits.
Microwave for 5 minutes on high or until bubbly. Then dip with Ritz
cracker or Nacho Chips.
MUSHROOM AND SWEET
ONION CHEESESTEAKS
~Shared by Treva, NC
Yield: 4 servings (serving size: 1 sandwich)
2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1 & 1/2 cups thinly vertically sliced Vidalia or other
sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls
Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil
to pan; swirl to coat. Add steak to pan; cook 2 minutes or until
browned, turning occasionally. Remove steak from pan. Add remaining 1
teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté
1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir
in wine; cook until liquid evaporates (about 1 minute). Add bell
peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire,
salt, and black pepper; cook 1 minute or until thoroughly heated.
Remove from heat. Sprinkle mixture with cheese; stir until cheese
melts. Divide mixture evenly among rolls.
Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup
sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and
1/4 teaspoon salt.
Nutritional Information: Calories: 419; Fat: 15.7g (sat 6.3g,mono
6.7g,poly 0.9g); Protein: 35.3g;
Carbohydrate: 35.6g; Fiber: 3.4g; Cholesterol: 65mg;
Iron: 3.7mg; Sodium: 660mg;
Calcium: 343mg
GAZPACHO
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
1/4 cup chopped fresh parsley
1 teaspoon white sugar
salt and pepper to taste
In a blender or food processor, combine tomato juice, onion, bell
pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine
vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until
well-combined but still slightly chunky. Chill at least 2 hours before
serving.
BANANA COCONUT CREAM
PIE
~Shared by Johnny,
LA
Yield: 8 to 10 servings
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Ingredients
3 tablespoons cornstarch
1 1/3 cups water
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted*
2 medium bananas
Lemon juice
1 (6 oz.) prepared graham cracker pie crust
Heavy cream, whipped
Instructions
DISSOLVE cornstarch in water in heavy saucepan; stir in sweetened
condensed milk and egg yolks. Cook and stir until thickened and bubbly.
Remove from heat; add butter and vanilla. Cool slightly. Fold in
coconut.
SLICE bananas; dip in lemon juice and drain. Arrange on bottom of pie
crust. Pour filling over bananas; cover.
CHILL 4 hours or until set. Top with whipped cream. Garnish with
toasted coconut and sliced bananas, if desired.
*To toast coconut: Place coconut in dry nonstick skillet; cook over
medium heat, shaking pan until coconut is lightly browned.
Notes
Tips:
Nutrition Amount per Serving: Calories 494,Total Fat Grams 22.5,
Calories From Fat 203, Saturated Fat Grams 11.8, Cholesterol Milligrams
125, Sodium Milligrams 243, Potassium Milligrams 170, Total
Carbohydrates Grams 42.1, Dietary Fiber Grams 1.3, Sugars Grams 33.4,
Protein Grams 4.8
**Nutrient information is not available for all ingredients. Amount is
based on available nutrient data.
PUMPKIN AMARETTO
CHEESECAKE
~Shared by Marilyn
M., Canton, OH
11 whole graham crackers, crushed (about 1 1/2 cups crumbs)
1/4 cup sugar
1/3 cup unsalted butter, melted
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup packed light brown sugar
2 cups fresh pumpkin pureé or 1 (16 oz.) can solid pack pumpkin
2 egg yolks and 4 egg whites
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. flour
2 Tbsp. each whipping cream and Amaretto
Whipped cream, optional
Preheat oven to 325°F. In a 9" springform pan, mix graham cracker
crumbs, sugar and melted butter. Using your clean fingers, press the
mixture evenly onto the bottom and sides of the pan. Bake 8 minutes.
Remove from oven and cool. In a large bowl using electric mixer (or
place directly in a food processor) whip cream cheese until smooth.
Stir in brown sugar; blend until thoroughly mixed. Add pumpkin and add
egg yolks one at a time, blending after each addition until smooth. Add
1/2 the egg whites at a time, blending well after each addition. Add
cinnamon, nutmeg, flour, Amaretto and whipping cream, stir to blend.
Pour mixture into prepared crust. Set springform pan in a large
roasting pan and fill with 1/2" tap water. Bake 1 hour, or until knife
inserted in center comes out clean. Remove from oven, chill 6 to 8
hours (or overnight) in the refrigerator. To serve, top with whipped
cream if desired. Yield - 10 servings. Serve with your favorite
hot beverage and enjoy!
This is a spirited version of an old fashioned favorite. It is sinfully
rich. However, an occasional piece of cheesecake can fit into a well
balanced diet. Moderation is the key. Bake and refrigerate this
cheesecake a day ahead for best results.
GREEN BEANS, SPINACH
AND MORE !!
~Shared by Linda
H., Rosharon, TX
Everyone says you should have 5-6 servings of veggies a day! Get
most of those in this one dish that was inspired by green beans I ate
in Egypt! This plus fish is "what's for dinner tonight!"
2 tsp light olive oil
1 large onion chopped
3 cloves garlic, minced
½ tsp fresh ground cinnamon
2 – 28 oz cans crushed tomatoes
1 lb baby spinach
1 large bag frozen French green beans
1 small jar picante sauce
salt and pepper to taste
Saute onions in oil until brown and caramelized. Add garlic and
cinnamon and cook until fragrant.
Place one can of tomatoes in food processor along with spinach.
Process until spinach is ground fine. Thin with water as
necessary. Add spinach mix and the other can of tomatoes to the
onions. Add in green beans and picante sauce. Bring to a
boil and then simmer on low for at least an hour. Add more water
if necessary. Season to taste.
You could add a carton of chicken, beef or vegetable broth or even
additional water for a great soup!
Source: An Original recipe by Linda H.
CHICKEN PROVENCAL
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
The country taste of Eastern France!
INGREDIENTS:
Peanut oil, for sauteing
8 skinless chicken cutlets, sliced diagonally in thirds
2 red onions, sliced
1 tablespoon olive oil
4 garlic cloves, smashed
2 tablespoons flour
3 tablespoons tomato puree
3 carrots, halved lengthwise and cut into 1-inch pieces
3 whole cloves, crushed
2 whole allspice, crushed
Pinch cumin seeds
2 bay leaves
2 tablespoons chopped fresh rosemary, plus extra sprigs and branches
for garnish
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
1 cup white wine
1 quart chicken stock
2 cups button mushrooms, trimmed
6 plum tomatoes, cut in pieces
3 leeks, white parts only, cleaned carefully and cut into 1-inch pieces
3 celery stalks, cut into 2-inch pieces
2 zucchini, very green, halved lengthwise and cut into 1-inch pieces
2 yellow squash, halved lengthwise and cut into 1-inch pieces
1 cup black olives, pitted
1/2 pound snow peas, trimmed
1/2 cup green peas
Zest of 1 orange
1/2 cup pignoli nuts
PREPARATION:
In a skillet heat 2 tablespoons peanut oil, brown chicken pieces and
remove. In a Dutch oven sweat onion in olive oil for 5 minutes. Add
garlic and chicken. Sprinkle in flour and tomato puree and stir well.
Add carrots, spices and herbs, stirring until combined. Stir in wine
and stock and bring to a boil. Reduce heat and simmer 20 to 25 minutes.
Stir in remaining vegetables, olives and orange zest and simmer 10
minutes more, or until vegetables are tender. Meanwhile, brown pignoli
nuts in 3 tablespoons peanut oil until golden; drain. To serve, ladle
stew into 6 warmed deep plates and sprinkle with rosemary and pignolis.
Yield: 6 servings
SUMMER SQUASH
CHICKEN ALFREDO
~Shared by Treva, NC
2 skinless, boneless chicken breast halves
2 tablespoons garlic, minced
1 (8 ounce) package uncooked rigatoni pasta
6 slices bacon
1 tablespoon vegetable oil
1 small zucchini, sliced
1 small yellow squash, sliced
1 cup Alfredo sauce
1/4 cup milk
6 sun-dried tomatoes, softened and chopped
3 tablespoons Parmesan cheese
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking
dish.
Place the chicken in the prepared baking dish, and coat with the
garlic. Bake 25 minutes, or until chicken juices run clear. Cool and
chop.
Bring a large pot of lightly salted water to a boil. Place the rigatoni
in the pot, cook 10 minutes, until al dente, and drain.
Place bacon in a skillet. Cook over medium high heat until evenly
brown. Drain, crumble, and set aside.
Heat the oil in a skillet over medium heat, and saute the zucchini and
yellow squash until tender and lightly browned.
In a small bowl, mix the Alfredo sauce and milk. Serve chicken over the
cooked pasta. Pour Alfredo sauce over the chicken. Top with zucchini
and squash. Sprinkle with sun-dried tomatoes, bacon, Parmesan cheese,
and almonds.
PINEAPPLE ZUCCHINI
MUFFINS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 1/2 cups all-purpose flour
2 1/2 cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4
muffin pans, or use paper liners.
In a large bowl, combine flour, sugar, baking powder, baking soda,
cinnamon and salt. Make a well in the center, and pour in the oil,
eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin
cups 2/3 to 3/4 full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick
inserted into the center comes out clean.
CHILI CON CORNBREAD
~Shared by Johnny,
LA
2 cans (15 0z each) chili or 4 cups homemade chili. I used both
1 package Gladiola Cornbread Mix (I Used Tex- Gold)
2/3 cup milk
1 egg beaten
1 cup (4 0z) Shredded Cheese
Preheat oven to 400' F. Pour Chili Into A Greased 8" Square Baking Pan.
Combine Remaining Ingredients In Order Listed, Blend Well.
Pour Batter Over Chili.
Bake 30 to 45 minutes or until done. Cool 5 Minutes.
Makes 4 to 6 Servings.
GEBRANNTE MANDELN
(Sugared Almonds)
~Shared by Marilyn
M., Canton, OH
This is a German recipe. I made it one year when all the kids in my
grandson's class were asked to bring a dish from their heritage or
ethnic background. They are delicious!
3/4 cups sugar
2 Tbsp. water
2 Tbsp. rose water
3/4 cups whole almonds (peeled)
1/2 teaspoons cinnamon
Simmer the sugar, water, rose water, and cinnamon until syrupy. Remove
from the heat and add almonds; stir until the sugar crackles. Heat and
repeat the melting and hardening process twice. Pour mixture out an a
greased baking sheet and separate with a fork. Cool then enjoy
BRAISED CHICKEN WITH
OLIVES
~Shared by Linda
H., Rosharon, TX
Serves 4
Serve this stew-like chicken dish over couscous or mashed potatoes, or
with a crusty baguette to soak up the flavorful broth. We used
Cerignola olives from southern Italy; they are large and firm enough to
hold up to slow-cooking methods like braising. Fresh thyme, ginger,
raisins, and chickpeas reinforce the Mediterranean theme.
1 tablespoon olive oil
4 whole chicken legs, skinned and cut into thighs and drumsticks (about
2 1/2 pounds)
1 medium yellow onion, cut into 1/2-inch dice
3 carrots, cut into 1/2-inch dice
2 garlic cloves, minced
1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons)
1 cup low-sodium canned chicken broth
1 cup water
1 cup dry white wine
4 sprigs thyme
1/3 cup raisins
1/2 cup pitted and roughly chopped large green olives, such as
Cerignola (about 6)
3/4 cup canned chickpeas, rinsed and drained
Directions
Preheat oven to 350 degrees. In a large ovenproof skillet or Dutch
oven, heat olive oil over medium heat. Place chicken pieces in skillet,
being careful not to overcrowd the pan. Sauté until chicken is nicely
crisped and browned on both sides, about 5 minutes per side. Transfer
chicken to a large plate, and set aside.
Reduce heat to medium-low; to the same skillet, add onion, carrots,
garlic, and ginger. Sauté, stirring frequently, until onion is soft and
translucent, about 5 minutes. Add chicken broth, the water, and wine;
bring to a boil, and deglaze pan by scraping up any browned bits from
the bottom with a wooden spoon. Return chicken to skillet, and add
thyme. Bring liquid back to a boil; cover, and transfer to the oven.
Braise 45 minutes.
Remove skillet from oven, and stir in raisins, olives, and chickpeas.
Return to oven; continue braising, uncovered, 20 minutes more. Remove
from oven, and discard thyme. Serve hot.
Source: Martha Stewart Living, June 2002
APRICOT CRANBERRY
BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients:
2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange peel
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves
Directions:
In a large bowl, combine flour, sugar, orange peel, baking powder,
baking soda and salt. In a small bowl, beat egg, water and oil; stir
into dry ingredients just until moistened. Fold in the cranberries.
Pour into a greased and floured 9-inch x 5-inch x 3-inch loaf pan. Cut
apricots in the preserves in small pieces; spoon preserves over batter.
Cut through batter with a knife to swirl. Bake at 350 F for 65 to 70
minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pan to a wire rack.
SALMON ROSEMARY
BURGERS
~Shared by Treva, NC
These savory salmon burgers hold up well on the grill, especially if
you use a nice fillet of wild king salmon. Serve on an onion roll with
lettuce, tomato, mustard, and horseradish for a great barbeque main
dish.
2 & 1/2 pounds king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 eggs, lightly beaten
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Prepare the salmon by cutting into strips, cutting the strips
crosswise, and chopping the fish until well minced. Be sure to remove
any remaining bones.
In a large bowl, mix the minced salmon with bread crumbs, red onion,
Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and
pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat. Form the salmon mixture
into 8 burger patties. Lightly coat each patty with olive oil. Place
salmon patties on the grill, and cook 4 or 5 minutes on each side.
SWEET PASTA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound rotini pasta
4 carrots, shredded
1 green bell pepper, chopped
1 onion, diced
1 cup distilled white vinegar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups mayonnaise
1 teaspoon salt
1/2 teaspoon ground black pepper
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
In large bowl, combine pasta, carrot, green pepper and onion. In medium
bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and
pepper. Toss salad with dressing and chill 4 hours in refrigerator
before serving.
CHERRY-PECAN RING
~Shared by Johnny,
LA
Need a coffee cake with a little extra? Indulge family and friends with
a sweet breakfast or brunch treat.
Prep Time: 15 min
Total Time: 50 min
Makes: 10 servings
1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1 jar (6 oz) maraschino cherries (about 25 cherries), drained, stems
removed
1/3 cup pecan halves
2 cups Original Bisquick® mix
2 tablespoons granulated sugar
2/3 cup milk
2 tablespoons butter or margarine, softened
1 egg
Glaze
1 cup powdered sugar
4 teaspoons water
1/2 teaspoon vanilla
1. Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with
cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat
with butter. Sprinkle brown sugar over butter. Arrange cherries and
pecans on sugar mixture.
2. In medium bowl, stir Bisquick mix, granulated sugar, milk, 2
tablespoons softened butter and egg until combined; beat vigorously 30
seconds. Spoon batter evenly over cherries and pecans.
3. Bake 20 to 25 minutes or until toothpick inserted in center comes
out clean. Immediately place heatproof plate upside down on pan;
carefully turn plate and pan over to remove coffee cake. Cool 10
minutes.
4. Meanwhile, in small bowl, mix glaze ingredients until smooth and
thin enough to drizzle, adding additional water, 1 teaspoon at a time,
until desired consistency. Drizzle glaze over warm coffee cake.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Use almonds instead of the pecans and replace half of the vanilla in
the glaze with almond flavoring.
Nutrition Information:
1 Serving: Calories 320 (Calories from Fat 130); Total Fat 15g
(Saturated Fat 7g, Trans Fat 1 1/2g);
TACO SEASONING
~Shared by Marilyn
M., Canton, OH
1 Tbsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
1/4 tsp garlic
1/4 tsp oregano
1/4 tsp black pepper
Mix together well with a mortar and pestle or buzz quickly in a blender.
Makes enough for 1 to 1 1/2 pounds of ground beef or turkey or whatever
you prefer.
TNT, very good.
BAKED RHUBARB CUSTARD
~Shared by Linda
H., Rosharon, TX
This is a recipe for pie, but it can be put into 6 or 7 ramekins.
4 eggs
1/2 cup water
1 cup whipping cream
1 cup Splenda
1/4 cup melted butter
2 tsp vanilla extract
1/2 tsp orange zest
2-1/2 cups finely cut rhubarb
1/2 cup splenda
Combine rhubarb, 1/2 cup splenda and microwave on high for 1 minute.
In a different bowl, beat eggs, water, cream, splenda, butter, vanilla,
orange zest. Put the rhubarb into 6 or7 ramekins, add custard mix.
Bake at 180C / 266F for approximately 35--40 minutes.
Note: You will find the 1 minute for the rhubarb doesn't do much, but
it does enough that it is beautiful by the end of the baking period.
FIESTA CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep Time: 20 min
Total Time: 50 min
Makes: 6 servings
1 lb. extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, un drained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese,
divided
PREHEAT oven to 375°F. Brown meat with peppers in large skillet,
stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to
boil.
SPOON 1 cup meat mixture onto bottom of 13 x 9-inch baking dish. Top
with 6 tortillas, overlapping as necessary. Spoon half of the remaining
meat mixture over tortillas; top with 3/4 cup of the cheese. Top with
remaining 6 tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Remove from oven; uncover.
Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until
cheese is melted.
KRAFT KITCHENS TIPS
Make-Ahead
Prepare as directed except for baking; cover. Refrigerate up to 24
hours. When ready to serve, bake, covered, at 375°F 40 to 45 min. or
until heated through. Remove from oven; uncover. Sprinkle with
remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.
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APPLESAUCE BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Makes 16 servings
1 cup brown sugar, packed
1/2 cup butter
1 cup unsweetened applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup slivered almonds, toasted and coarsely chopped
1. Preheat oven to 350º F. Coat a 9x5-inch loaf pan with cooking spray.
2. Using a mixer, cream the brown sugar and butter until fluffy.
3. With mixer running, gradually add the applesauce.
4. Sift together the flour, baking soda, cinnamon, cloves, and salt.
5. With mixer on low speed, gradually add flour mixture to the butter
mixture. Mix until well blended.
6. Stir in the raisins and the almonds.
7. Spread the batter into the prepared pan. Bake for 35 minutes or
until a toothpick inserted in the center comes out clean.
8. Remove from oven and cool on rack. Run a knife around the edge of
the pan and turn out the bread. Cool completely. Slice into
1/2-inch-thick slices.
Nutrients per serving: calories 205, protein 3g, carbohydrates 32g,
dietary fiber 1g, fat 8g (saturated fat 4g), cholesterol 15mg, sodium
201mg
CREAMY FETTUCCINE
WITH SHRIMP AND BACON
~Shared by Treva,
NC
8 servings (serving size: about 1 & 1/4 cups pasta and 1 & 1/2
teaspoons parsley)
1 pound uncooked fettuccine
2 bacon slices (uncooked)
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1 & 1/2 cups frozen green peas, thawed
1 cup shredded carrot
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley, divided
Cook pasta according to package directions, omitting salt and fat.
Drain well; keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 6 minutes
or until crisp. Remove bacon from the pan, reserving 1 tablespoon
drippings in pan. Crumble bacon; set aside.
Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes.
Add peas and carrot; cook 2 minutes or just until shrimp are done.
Transfer shrimp mixture to a large bowl; keep warm.
Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk
mixture to pan; cook over medium heat 3 minutes or until thickened and
bubbly, stirring constantly with a whisk. Remove pan from heat; add
cheese, stirring until blended. Add milk mixture to shrimp mixture;
stir until combined. Add pasta and 1/4 cup parsley, tossing gently to
coat. Transfer pasta mixture to a platter, or divide evenly among each
of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and
crumbled bacon. Serve immediately.
Nutritional Information: Calories: 382 (18% from fat); Fat: 7.7g
(sat 3.7g,mono 1.2g,poly 0.5g); Protein: 25g; Carbohydrate:
52.9g; Fiber: 3.6g; Cholesterol: 101mg; Iron:
4.1mg; Sodium: 505mg; Calcium: 218mg
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SQUASH MEDLEY
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 8 (up to 8 ounces total) summer squash, each about 4" long,
thinly sliced
- 1/2 teaspoon salt
- 2 tomatoes, peeled and chopped
- 1/4 cup sliced green onions
- Half a small sweet green pepper, chopped
- 1 chicken bouillon cube
- 1/4 cup hot water
- 4 slices bacon, fried and crumbled
- 1/4 cup fine dry bread crumbs
DIRECTIONS
Sprinkle squash with salt.
In slow cooker, layer half the squash, tomatoes, onions, and pepper.
Repeat layers. Dissolve bouillon in hot water.
Pour into slow cooker. Top with bacon. Sprinkle bread crumbs over top.
Cover. Cook on LOW 4-6 hours.
Nutritional Information Per Serving (1/8 of recipe): Calories: 47, Fat:
2 g, Sodium: 339 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 2
g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
BLACK BEAN AND PORK
TOSTADAS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
Plan for leftover pork roast to make this tasty dish. Makes a great
dish for family nights or when watching the big game.
INGREDIENTS
- 4 cups cooked pork loin, shredded
- 1 tablespoon Mexican seasoning, (blend of cumin, cayenne and garlic
powder)
- 1 tablespoon vegetable oil
- 8 tostadas
- 2 cups refried black beans, OR refried red beans
- 1/2 cup red onions, thinly sliced
- 1/2 cup radishes, thinly sliced
- 4 cups lettuce, shredded
- 2 tablespoons queso fresco cheese, crumbled
- 2 tablespoons cilantro, finely chopped
- 4 limes, cut into wedges
- hot sauce, if desired
DIRECTIONS
Stir together cooked pork and Mexican seasoning. Heat oil in large
skillet over medium-high heat. Add pork to skillet and saute for about
2 minutes to brown.
Lay tostadas onto plates and spread each with 1/4 cup of beans. Top
each with 1/2 cup of shredded pork. Toss together vegetables and mound
a
generous 1/2 cup on each tostada. Sprinkle all with cheese and
cilantro.
Serve with lime wedges and hot sauce, if desired.
* Cook 2-inch pork loin chunks in boiling water for 1-1/2 hours or
until tender and easy to shred when cooled.
Nutritional Information Per Serving: Calories: 242, Protein: 22g,
Sodium: 310mg, Cholesterol: 50mg, Fat: 8g, Saturated Fat: 2g, Dietary
Fiber: 5g, Carbohydrates: 24g
Source: NPB
STUFFED TOMATOES
WITH SMOKED CHICKEN
AND TABOULI
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 1 tomato, 6 ounces tabouli mixture
INGREDIENTS
- 1 cup deli tabouli
- 1 cup diced, seeded cucumber
- 1 cup diced smoked chicken breast
- 4 medium ripe, firm tomatoes
- 2 teaspoons olive oil
- 4 tablespoons deli hummus
DIRECTIONS
Add the cucumber and chicken to the prepared tabouli mixture and
refrigerate for at least 1 hour.
Take each tomato and cut off the top (set aside). Scoop out the pulp
and discard. Fill the cavity with the tabouli mixture. Drizzle 1/2
teaspoon olive oil over each tomato and put 1 tablespoon hummus on top
of that.
Cover the filled tomato with the tomato top and refrigerate for at
least 1 hour before serving.
Nutritional Information Per Serving: Calories: 158, Fat: 5 g,
Cholesterol: 16 mg, Sodium: 572 mg, Carbohydrate: 18 g, Dietary Fiber:
4 g, Sugars: 6 g, Protein: 10g Diabetic Exchanges:
1 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2 Monounsaturated Fat
Source: Express Lane Diabetic Cooking by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580400051/atozreci-20
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HOT LOBSTER SANDWICHES
~Shared by Maggie,
TX
1 1.5 lb Lobster (see note)
4 oz Whipped Cream Cheese with Chives
1 package Pillsbury Crescent Rolls
1/4 cup Cheddar Cheese, shredded
Cook and pick your lobsters. Unroll crescent rolls and pinch the precut
lines together. Fold in half and roll out into a rectangle. Spread 3/4
of the cream cheese and top with the lobster meat and cheese. Roll up
and place on a baking sheet, seam side down. Pinch and turn under each
end. Bake at 350° for 10 to 15 minutes. Cut into slices and serve.
Serves 2
Note: I use either canned lobster meat or Kemp's Lobster (faux).
POTLUCK CHICKEN
CASSEROLE
~Shared by Maggie,
TX
2 C cubed cooked chicken
1/2 (10 3/4oz) can cream of chicken soup, undiluted
1/4 C sour cream (optional)
1/4 C butter-flavored cracker crumbs (about 6 crackers)
1/2 T butter, melted
1/4 t celery seed
Fresh parsley (optional)
Sweet red bell pepper rings
Combine chicken, soup and sour cream; spread into a greased 6x6" baking
dish. Combine crumbs, butter and celery seed; sprinkle over chicken
mixture. Bake, uncovered, at 350°F for 30 to 35 minutes or until
bubbly. Garnish with parsley and red bell pepper if desired.
Serves 2-3.
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APRICOT PORK TENDERLOIN
1 pound pork tenderloin
1/2 teaspoon each salt, cracked pepper
1/4 cup apricot preserves
1 tablespoon white wine vinegar or lemon juice
1 small clove garlic, pressed
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/4 cup each: water, chopped dried apricots, chopped prunes
Pat tenderloin dry; rub with salt and pepper. Combine preserves,
vinegar, garlic and mustard in a small bowl. Brush some of the mixture
over tenderloin; reserve extra mixture.
Heat oil in a large skillet over medium-high heat. Brown tenderloin on
all sides, about 5 minutes. Add water, chopped fruit and any remaining
apricot mixture to skillet. Cover; reduce heat to medium. Cook until
thickest part of meat is pink, 10-15 minutes. Remove cover; raise heat
slightly. Cook until pan juices reduce slightly, about 5 minutes.
Thinly slice pork; top with fruit mixture.
Serves 4.
Nutrition information per serving: 307 calories, 12 gm fat, 3 gm
saturated fat, 75 mg cholesterol, 26 gm carbohydrates, 25 gm protein,
377 mg sodium, 1 gm fiber.
Source: Chicago Tribune
PENNE CAPRESE
6 cups hot, cooked penne, drained
4 cups chopped plum tomatoes
1 1/2 cups fresh basil leaves, thinly sliced
1 cup diced fresh mozzarella
3 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, crushed
1/3 cup grated Parmesan or Romano
Combine penne, plum tomatoes, basil and mozzarella in a large bowl.
Whisk together olive oil, capers, salt, pepper and garlic. Pour over
penne and toss gently. Sprinkle with Parmesan or Romano cheese and toss
again.
Makes 4 servings.
Source: America's Hometown Cookbook - Iowa State Fair edited by Barbara
Greenman
http://www.amazon.com/exec/obidos/ASIN/B0047Y2S1O/atozreci-20
FOLGERS COFFEE
TOFFEE BARS
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 3 dozen bars
Ingredients:
Crisco® Original No-Stick Cooking Spray
1/2 cup (1 stick) butter, melted
1 cup quick rolled oats
1/2 cup firmly packed brown sugar
1/2 cup Pillsbury BEST® All Purpose Flour
1/2 cup finely chopped nuts
1/4 teaspoon baking soda
2 tablespoons butter
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 teaspoons Folgers® Classic Instant Coffee Crystals
1 teaspoon vanilla extract
1 cup (6 oz. pkg.) semi-sweet chocolate chips
Directions:
1. Heat oven to 350. Coat 13x9-inch baking pan with No-Stick Cooking
Spray
2. Combine 1/2 cup melted butter, oats, brown sugar, flour, nuts and
baking soda in large bowl. Press firmly onto bottom of prepared pan.
3. Bake 10 to 15 minutes or until surface is bubbly. Melt 2 tablespoons
of butter in medium saucepan, over medium heat. Add Sweetened condensed
milk, coffee and vanilla. Cook and stir until mixture thickens, about
15 minutes. Pour over crust.
4. Bake an additional 10 to 15 minutes or until golden brown. Remove
from oven. Immediately sprinkle chocolate chips on top. Let stand 1
minute. Spread chocolate while warm. Cool thoroughly. Refrigerate 30
minutes if chocolate is still soft. Cut into bars.
FOUR-HERB GREEN
GODDESS DRESSING
1 cup plain fat-free Greek yogurt
1/2 cup reduced-fat mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1/2 teaspoon hot pepper sauce (such as Tabasco)
3 canned anchovy fillets (okay, you can leave these out but you might
want to add some salt)
1 garlic clove, minced
2/3 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/4 cup chopped fresh chives
1/4 cup fresh chervil leaves (optional)
Place first 7 ingredients in a blender or food processor; process until
smooth. Add parsley and remaining ingredients; process until herbs are
minced.
Makes 1 1/2 cups.
Source: Cooking Light
GRAPE SALAD
The is a variation of a most excellent salad. We eat it for dessert!
3 cups red grapes, sliced
3 cups white grapes, sliced
16 oz. sour cream
1/2 cup chopped pecans
6 tbs. light brown sugar
Make up in layers: 1 1/2 cup red grapes, 1 1/2 cup white grapes, 8 oz.
sour cream, few chopped pecans, three tablespoons brown sugar.
Repeat for second layer. Place in refrigerator overnight. Toss up
before serving.
PARMESAN CHICKEN
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
1/2 cup dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
2 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
1 Tbsp. dried parsley flakes
8 boneless, skinless chicken breast halves
Preparation:
Line a 13x9" pan with foil and preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, and garlic. In other pan, mix
the crumbs, Parmesan cheese, parsley, melted butter, salt, pepper, and
parsley flakes.
Coat chicken in the mustard mixture, then roll it in the Parmesan
cheese mixture until thoroughly coated.
For crispy chicken all the way around, put the chicken on a wire rack
on top of the foil. Place the chicken in prepared pan and bake for
20-30 minutes, until golden brown and thoroughly cooked. Serves 8
Note: You have to use soft fresh bread crumbs for this recipe; bread
crumbs you make yourself by crumbling or processing fresh bread. Do NOT
use the dried bread crumbs you buy in the supermarket; you'll have way
too much left over. You can use shredded or grated Parmesan cheese.
Source: http://groups.yahoo.com/group/allkindsoffood
SPICY ZUCCHINI CORN
BREAD
Ingredients:
1 tsp. vegetable oil
1 cup zucchini, shredded
1 cup milk
2 (6.5 oz.) pkgs. corn muffin mix
2 large eggs
1 cup shredded extra-sharp cheddar cheese
2 tsp. minced Chipotle in adobo
Directions:
Heat oven to 400 degrees F. Coat 10 inch cast-iron skillet with oil.
Heat over medium heat.
Whisk milk, eggs, and Chipotle in large bowl. Stir in corn muffin mix,
zucchini, and cheese until just combined. Spread in hot skillet.
Place skillet in oven. Bake 21 to 23 minutes until set in center and
top is evenly browned.
Cool in skillet on wire rack at least 15 minutes; cut into wedges.
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A
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Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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