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A
to Z
Recipes
August 28,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Hurricane
Irene is still moving up the eastern seaboard of the U.S. She has left
a wake of destruction, but fortunately a minimal loss of life. Public
safety officials certainly helped keep the death toll down by their
quick action and preparedness. Let's pray Irene doesn't cause major
flooding to the remaining heavily populated metropolitan areas.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space at the
house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Copycat Recipes".
Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
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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"To laugh often and much; to win the
respect of intelligent people and the affection of children; to earn
the appreciation of honest critics and endure the betrayal of false
friends; to appreciate beauty; to find the best in others; to leave the
world a bit better, whether by a healthy child, a garden patch or a
redeemed social condition; to know even one life has breathed easier
because you have lived. This is to have succeeded."
~Ralph Waldo Emerson
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 Mary H., Montreal, Canada
The South Bronx in 1950 was the home of a large and thriving community,
predominately Jewish. At that time, the Bronx offered synagogues
mikvas, kosher bakeries and kosher butchers – all the comforts one
would expect from an observant Orthodox Jewish community. The
baby boom of the postwar years happily resulted in many new young
parents. As a matter of course, the South Bronx had its own baby
equipment stores, Sickser’s. Sickser’s was located on the corner
of Westchester and Fox, and specialized in 'everything for the baby,'
as its slogan ran.
The language of the store was primarily Yiddish, but Sickser's was a
place where Jewish families as well as non-Jewish ones could acquire
the necessary items for their newly arrived bundles of joy. The
business was so busy that one day, Mr. Sickser ran out of the store and
stopped the first youth he spotted on the street. "Young man," he
panted, "how would you like to make a little extra money? I need
some help in the store." The tall lanky black lad flashed a
toothy smile. "Yes, sir, I’d like some work!"
He started immediately and Mr. Sickser liked the boy's good manners and
demeanor. He became a regular employee, as his boss was
impressed with his diligence, punctuality and readiness to learn.
From the age of 13 until his sophomore year in college, the young man
put in 12 – 15 hours a week at 50 cents to 75 cents per hour. Mr.
Sickser learned more about his helper’s Jamaican origins, who in turn
picked up a lot of Yiddish.
In 1993, in his position as the Chairman of the Joint Chiefs of Staff,
two years after he guided the American victory over Iraq in the Gulf
War, General Colin Powell visited the Holy Land. Upon visiting
Israel’s prime minister, Yitzhak Shamir in Jerusalem, he greeted the
Israeli with the words, "Men kent reden Yiddish – We can speak Yiddish".
As Shamir, stunned, tried to pull himself together, the General
continued chatting in his second favorite language. Colin Powell
never forgot his early days working at Sickser's.
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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6 FOODS THAT WILL KEEP YOU FULL AND
HELP YOU LOSE WEIGHT
(Of course, I have
very little
first-hand knowledge of this, LOL! ~ Maggie)
1. Eggs: A recent study found that women who ate two eggs at least five
times a week lost 65% more weight than dieters who didn't.
2. Almonds: A recent study found that after six months, dieters whose
eating plan included almonds lost 63% more weight and 50% more body fat
than dieters whose plan didn't include almonds.
3. Avocados: Avocados aren't fat-free, but they're loaded with
nutrients and a few slices will help make a salad or sandwich much more
satisfying.
4. Apples: A recent study found that people who ate an apple before
every meal lost 40% more weight than those who didn't.
5. Oatmeal: Oatmeal has lots of soluble fiber, which slows digestion
and keeps you full for hours. Meanwhile, one study found that
people who had oatmeal for breakfast and walked 15 to 30 minutes every
day lost about TEN pounds in 12 weeks.
6. Peanut butter: Peanuts and peanut butter are high in monounsaturated
fats, which help fend off cravings, and research has shown that,
overall, people who snack on peanuts or peanut butter lose more weight
than those who don't.
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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DRIVING STYLES
~Shared by Jim D.,
WA State
Chicago: One hand on wheel, one hand on horn.
New York: One hand on wheel, one finger out window.
New Jersey: One hand on wheel, one finger out window, cutting across
all lanes of traffic.
Boston: One hand on wheel, one hand on newspaper, foot solidly on
accelerator.
Toronto: Both hands clenched on steering wheel, driver staring directly
forward, cutting in front of you and slowing down to 40 in a 60 zone
then looking in rear view mirror in wonder as to why the car behind is
flashing high beams.
Los Angeles: One hand on wheel, one hand on nonfat double decaf
cappuccino, cradling cell phone, brick on accelerator with gun in lap.
Ohio, but driving in California: Both hands on wheel, eyes shut, both
feet on brake, quivering in terror.
Italy: Both hands in air and gesturing, both feet on accelerator, head
turned to talk to someone in back seat.
Seattle: One hand on latte, one knee on wheel, cradling cell phone,
foot on brake, mind on game.
Texas: One hand on wheel, one hand on hunting rifle, alternating
between both feet being on the accelerator and both feet on the brake,
throwing a McDonald's bag out the window.
West Virginia: Four-wheel drive pickup truck, shotgun mounted in rear
window, beer cans on floor, squirrel tails attached to antenna.
Florida: Two hands gripping wheel, blue hair barely visible above
window level, driving 35 on the Interstate in the left lane with the
left blinker on.
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: Easy
Baked Chicken Cordon Bleu
Submitter: Treva,
NC
Reviewer: Edna
D., Decatur, IL
Date: August
17, 2011
http://www.a2zrecipes.net/08171011.html
Since
home alone
while husband on the road, I made this for myself. This was
wonderful! Thanks, Treva....once again you have sent in a winner
recipe! Appears in 8-17-11 edition. I had all ingredients
on hand for a change. Was wondering if made a full batch instead
of just one, will it freeze OK?
Edna
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.
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:
HONEY TURKEY ROLLS
~Shared by Lucy
Wellhausen, Kirtland,
OH
Owner of Ohio Honey Company
http://www.ohiohoney.com
Makes 6 servings
8 oz. cream cheese, softened
1/3 cup honey
1/4 cup mustard
1/2 teaspoon onion powder, optional
6 (8-inch) whole wheat tortillas
1-1/2 cups Colby Jack cheese, shredded
12 thin slices turkey
In a medium bowl, beat cream cheese with an electric mixer until
fluffy. Add honey, mustard and onion powder; mix well. Spread 1 to 2
tablespoons of honey cream cheese mixture out to the edge of each
tortilla. Sprinkle each tortilla with 1/4 cup cheese, leaving about 1
inch around the edge. Place 2 slices of turkey on each tortilla. Roll
up each tortilla tightly and wrap in plastic wrap. Chill at least 30
minutes, then slice each tortilla log into eight 1-inch rounds and
serve.
THAI SPICED PORK
~Shared by Luanne,
FL
Ingredients:
Peanut Sauce (see recipe below)
2 cups water
Salt
1 cup long-grain white rice
1 small eggplant
4 teaspoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon freshly-grated ginger
3/4 pound ground lean pork
2 tablespoons sliced green onions
Salt and pepper to taste
Preparation:
Prepare Peanut Sauce; set aside.
In a medium saucepan over medium-high heat, bring 2 cups of salted
water to a boil; add rice. Cover, reduce heat to low, and cook for 20
minutes (do not open lid). Remove from heat.
While rice is cooking, peel and finely chop eggplant; set 2 cups aside
for recipe (save remaining eggplant for another recipe).
In a small bowl, combine cornstarch and chicken broth; stir until well
blended. Add soy sauce and ginger; set aside.
In a large frying pan over medium-high heat, cook and stir ground pork
until crumbly and well browned; drain off fat. Add the cornstarch
mixture; stir until boiling. Mix in chopped eggplant and cook 10
minutes or until eggplant is soft; season with salt and pepper. Remove
from heat.
To serve, transfer cooked rice to a serving platter. Pour pork mixture
over the rice and sprinkle with green onions. Serve with Peanut Sauce.
Makes 6 servings.
PEANUT SAUCE:
1/4 cup creamy peanut butter
3 tablespoons chicken broth
1/2 teaspoon sesame oil
2 tablespoons berry jelly (your favorite)
2 tablespoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon freshly-grated ginger
1/8 teaspoon dried crushed chile peppers
In a small saucepan over low heat, combine peanut butter, chicken
broth, sesame oil, berry jelly, rice vinegar, soy sauce, ginger, and
chile peppers; heat until well mixed. Remove from heat and let cool.
CHOCOLATE COBBLER
~Shared by Jim D.,
WA
2 sticks butter or margarine
1 1/2 cups self-rising flour
1 1/2 cups sugar
3/4 cup milk
1 cup sugar
6 T. cocoa
3/4 cup hot water
3/4 cup milk
Melt the butter in a 9-by-13-inch pan. Mix self-rising flour, 1 1/2
cups sugar and 3/4 cup milk; pour over the butter. Combine 1 cup sugar
and the cocoa; sprinkle over the flour mixture. Combine hot water and
3/4 cup milk; pour over the sugar mixture. Bake at 350 degrees for 30
minutes. Good served with ice cream or whipped cream.
Source: 'Heavenly Delights' Siloam Baptist Church, Meadville
PINEAPPLE LEMON
CHICKEN
~Shared by Doe,
Oliver, B.C., Canada
4 servings
Make sure your grill is no hotter than medium & that no chicken
winds up directly over the heat. The marinade is so sweet that the
sugar will burn if given to much direct heat.
2 whole medium chicken breasts - 2 lbs total
20 oz can crushed pineapple, (juice pack)
1 sm lemon, very thinly sliced
1/3 c ketchup
1/3 c honey
1 tbsp Worcester
3 garlic, minced
1 tsp. salt
1/4 tsp. crushed dried rosemary
1 tsp cornstarch
Hot cooked rice
Cut chicken breasts in half. Place chicken in plastic bag in lg bowl.
For marinade, drain pineapple, reserving 1/4 c juice. In a bowl combine
pineapple, reserved juice, lemon slices, ketchup, honey, Worcester,
garlic, salt & rosemary. Pour marinade over chicken; seal bag.
Marinate the chicken chilled for at least 2 hours, up to 24 hrs,
turning bag occasionally.
Prepare grill for indirect grilling. Test for medium heat above the
drip tray. Drain chicken, reserving marinade. Place chicken breasts,
bones sides down, on the grill rack over the drip pan. Cover &
grill about 50-60 mins until therm reads 170f, & no pink remains,
turning & brushing once with about 1/4c of the reserved marinade
halfway through grilling.
For sauce - In a med pot combine rem reserved marinade &
cornstarch. Cook & stir over med heat til thickened & bubbly.
Cook & stir 2 mins more. To serve, spoon sauce over chicken &
rice.
MEAT FILLED
CANNELLONI
~Shared by Treva, NC
2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
One quarter cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
One quarter cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce
Heat oil in a skillet and brown ground beef (We used ground buffalo. It
tastes great and is very low in fat), add onion and garlic and saute
until tender. Add dry sherry and cook for several minutes over
low heat. Remove from heat and allow to cool slightly. In a food
processor, process meat mixture along with eggs, cheese, Canadian
bacon, prosciutto and fresh parsley. Process until smooth but still
somewhat crumbly.
The next step is to fill 4 x 5-inch flat cooked pasta sheets with
mixture. You may buy pasta sheets or make then on your own.
If you are using dry pasta, cook according to manufacturer's
instructions and then drain. To fill cannelloni, spread 2 Tbsp. of
mixture on each sheet and roll up. Place the marinara sauce along the
bottom of a 13 x 9 inch baking dish and place each filled cannelloni
seam side down in the pan. You may need two pans because this recipe
makes a lot. Sprinkle with grated Parmesan cheese and bake at 375 for
about 20 minutes or until cheese is bubbly and golden brown.
The Skinny: With the filling, use the leanest beef (or buffalo) you can
find and your favorite egg substitute.
NO BAKE PUMPKIN PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2/3 cup milk
1 cup pumpkin puree
1 (3.4 ounce) package instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) pie shell, baked
In a large bowl, mix the milk and pumpkin until smooth. Add the pudding
mix, pumpkin pie spice and cinnamon and mix until well combined. Fold
in the whipped topping and pour into pie shell. Refrigerate until
serving.
BAKED APPLES STUFFED
WITH CREAM CHEESE
~Shared by Johnny,
LA
Makes 6 servings
6 McIntosh apples, washed and cored
6 teaspoons sugar
8 ounces cream cheese, at room temperature
5 tablespoons firmly packed light brown sugar
1 1/2 teaspoons Triple Sec liqueur
1/8 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
Preheat the oven to 325 degrees. Grease a large baking dish. Cut four
1-inch vertical slits around the center of each apple to prevent them
from bursting. Arrange the apples in the prepared dish. Sprinkle 1
teaspoon sugar over each apple. Bake for about 1 hour, or until tender,
basting occasionally with the juices in the dish.
In a medium bowl, combine the cream cheese, brown sugar, Triple Sec,
cinnamon, nutmeg and cloves. Beat with an electric mixer until smooth.
Spoon the mixture evenly into the center of each apple. Serve warm.
BIRTHDAY SHEET CAKE
~Shared by Marilyn
M., Canton, OH
18 Tbsp. (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
Preheat oven to 350 degrees. Butter and flour a 12 by 18 by 1
1/2-inch sheet pan. Cream the butter and sugar on medium-high speed in
the bowl of an electric mixer fitted with a paddle attachment until
light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at
a time, then the sour cream, vanilla, and lemon zest, scraping down the
bowl as needed ~ Mix well. Sift together the flour, cornstarch, salt,
and baking soda. With the mixer on low speed, slowly add the flour
mixture to the butter mixture and stir just until smooth. Finish mixing
by hand to be sure the batter is well mixed. Pour evenly into the pan,
smooth the top with a spatula, and bake in the center of the oven for
25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan
to room temperature.
For the frosting:
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 Tbsp. light corn syrup
1/2 teaspoon pure vanilla extract
4 Tbsp. (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)
Place the chocolate chips and heavy cream in a bowl set over a pot of
simmering water, stirring occasionally, until the chips are completely
melted. Off the heat, add the corn syrup and vanilla and allow the
chocolate mixture to cool to room temperature. In the bowl of an
electric mixer fitted with the whisk attachment, whisk the chocolate
mixture and softened butter on medium speed for a few minutes, until
it's thickened. Spread the frosting evenly on the cake. Have the
children decorate the cake with chocolate candies.
RHUBARB DESSERT
~Shared by Linda
H., Rosharon, TX
2 cups diced rhubarb mixed with 1 c. Splenda
8 oz. package cream cheese, softened
5 whole eggs
1/2 cup cream mixed with 1 tsp. white vinegar
2 tsp. cinnamon
1 tsp. vanilla
2/3 c. Splenda
Place diced rhubarb with 1 c. Splenda in a small saucepan and cook over
low heat until the Splenda is dissolved and the rhubarb has softened.
In mixer, combine all other ingredients, then fold in the rhubarb
mixture.
Pour into a greased 8X8 inch pan and cook at 325 for about 45 minutes.
The center should spring back at the center when touched.
Cool to room temperature and serve with whipped cream - Yummy!!
SUZIE'S MASHED
POTATOES CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
5 to 6 cups mashed potatoes with milk and unsalted butter
salt & pepper to taste
1-1/2 to 2 cups shredded sharp cheddar cheese
1/2 to 3/4 cup sour cream
1/4 to 1/2 cup green onion, sliced including the green part
3 slices bacon, chopped
Pan fry the bacon for doneness that you like. Drain the bacon and set
aside. You can use leftover or freshly made mashed potatoes and salt
and pepper them. In a large bowl add the potatoes, 1to 1½ shredded
sharp cheddar cheese, the sour cream and ¼ cup onions. Mix well and put
in a casserole dish and put in a 350ºF oven for about 20 to 30 minutes.
You want this hot all the way through. For each portion put a little
cheese, sour cream and bacon.
CREAMY CAJUN SHRIMP
LINGUINE
~Shared by Treva, NC
Shrimp and pasta combine with a creamy sauce for a quick and delicious
dish. Round out the meal with a Caesar salad.
Yield 4 servings (serving size: 1 & 1/2 cups)
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley
Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break
pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat,
and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3
minutes or until shrimp are done; drain.
Melt butter in a large skillet over medium-high heat. Add mushrooms and
pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour,
seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half;
cook 1 minute or until thick, stirring constantly. Remove from heat.
Add pasta mixture and parsley to pan; toss.
Nutritional Information: Calories: 365 (27% from fat); Fat:
10.9g (sat 5.9g,mono 2.7g,poly 0.8g);
Protein: 27.4g; Carbohydrate: 38.1g; Fiber:
2.2g; Cholesterol: 194mg; Iron: 4.1mg;
Sodium: 685mg;
Calcium: 101mg
PIZZA SHOP PIZZAS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 (1/4 oz each) pkg. active dry yeast
2 2/3 C. warm water (110-115 degrees)
4 T. olive oil, divided
2 T. sugar
2 t. salt
1/2 t. dried oregano
1.4 t. garlic salt
6 1/2 - 7 C. all purpose flour
1 T cornmeal
Sauce:
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 T. olive oil
1 t. sugar
1 t. salt
1/2 t. each dried basil, oregano, marjoram and thyme
1/4 t. garlic powder
1/4 t. pepper
Topping:
4 c. (16 oz) shredded pizza cheese blend
1 (6 oz) pkg. sliced turkey pepperoni
2 (2 oz) cans sliced ripe olives drained
1 C. pickled pepper rings
1 small onion halved and sliced
1 (4 oz) can mushrooms stems and pieces drained
In a large bowl dissolve yeast in 2/3 C. warm water. Add 3 T.
oil, sugar, salt, oregano, garlic salt, remaining water and 5 C.
flour. Beat until smooth. Stir in enough remaining flour to
form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled about 1
hour.
Punch dough down; divide into 2 portions. Roll each into a 15"
circle. Brush 2 14" pizza pans with remaining oil; sprinkle with
cornmeal. Transfer dough to prepared pans; build up edges
slightly. Bake at 425 for 5 minutes.
In a small bowl, combine the sauce ingredients. Spread over
crusts. Sprinkle with toppings. Bake 15-20 minutes or until
crusts and cheese are lightly browned.
SEAFOOD STEW
~Shared by Johnny,
LA
The base for this hearty stew is a stock. You can use a combination of
shrimp stock and the liquor from freshly shucked oysters. This is a
recipe I’ve been using for years, but I admit I pinched it from Lee
Bailey’s “Long Weekends” and modified it to suit my taste.
Makes 6 to 8 servings
For the base:
1/4 cup vegetable oil
1 1/4 pounds onions, coarsely chopped
1/44 cup coarsely chopped garlic cloves
3 pounds fresh tomatoes, seeded, chopped
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano leaves
2 bay leaves
3 cups shrimp stock
1/2 cup oyster liquor
2 1/2 teaspoons salt
To Complete The Stew
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 pound raw, peeled, deveined medium-size shrimp
1 quart freshly shucked oysters and their liquor (reserve the liquor)
1 pound lump crabmeat, picked over for shells and cartilage
To make the base, heat the vegetable oil in a large, heavy pot or Dutch
oven over medium heat. Add the onions and cook, stirring, until soft
and golden, 8 to 10 minutes.
Add the remaining ingredients, except the shrimp stock, oyster liquor
and salt. Cover and bring to a gentle simmer. Cook for 30 minutes.
Add the shrimp stock and oyster liquor. Bring to a boil, then reduce
the heat to medium-low and simmer for 30 minutes.
Puree the mixture in a food processor, then strain it into a clean
bowl, pressing out as much liquid as possible. Season with salt and set
aside.
To complete the stew, heat 2 tablespoons of the oil in a deep, heavy
pot and add the minced garlic. Cook, stirring, for 1 minute. Add the
shrimp and cook for 1 minute. Add the seafood base and simmer for 5
minutes. Add the oysters and crabmeat and cook until the edges of the
oysters curl, 3 to 4 minutes. The mixture will be thick.
CHERRY CHICKEN SALAD
~Shared by Marilyn
M., Canton, OH
3 cooked, boneless chicken breast halves, diced
1/3 cup dried cherries
1/3 cup diced celery
1/3 cup toasted, chopped pecans
1/3 cup mayonnaise
1 Tbsp. buttermilk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup cubed apples
In a large bowl, combine the chicken, dried cherries, celery, nuts,
mayonnaise, milk, salt and pepper and apple. Toss together well
and refrigerate until chilled. Serve on toasted cracked wheat bread or
croissants.
BARBECUE LASAGNA
~Shared by Linda
H., Rosharon, TX
If you smoke a 6-10 pound Boston Butt ahead of time, slice off some for
a dinner and then pull the rest for pulled pork sandwiches and of
course Barbecue Lasagna. There are ready-made pork alternatives in most
grocery stores. Same for barbeque sauce -- there are good recipes on
the web or use your favorite store-bought brand. Use about 2
pounds of pork in the lasagna. Mix sauce with pulled pork in a sauce
pan and bring it to a slow simmer so it will spread easily.
Yield 10 servings
1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled pork in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package Cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat an oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the lasagna
noodles in the boiling water until cooked through but still firm to the
bite, about 12 minutes. Drain.
Bring the pork in barbeque sauce to a simmer in a large pot over medium
heat; keep warm at a slow simmer.
Toss the mozzarella cheese and Cheddar cheese together in a bowl. Beat
the ricotta cheese, egg, salt, and pepper together in a separate bowl
until smooth.
Spread a layer of the barbeque sauce into the bottom of a large, deep
baking dish. Lay enough lasagna noodles over the sauce to cover the
bottom of the dish. Spread an even layer of the pulled pork in barbeque
sauce over the noodles; top with a layer of the ricotta mixture and the
mozzarella and Cheddar cheese mixture. Repeat layering. Finish the
assembly by topping with a layer of the ricotta mixture, a thin layer
of the pork, and a light sprinkling of the cheese mixture. Reserve a
small portion of the cheese mixture for later.
Bake in the preheated oven for 40 minutes. Top the lasagna with the
reserved cheese mixture and return to over until the cheese is bubbly,
about 5 minutes. Remove from oven and allow to rest for 15 minutes
before serving.
Nutritional Information:
Amount Per Serving: Calories: 710; Total Fat: 36.6g; Cholesterol: 169mg
Source: http://allrecipes.com/Recipe/Barbecue-Lasagna/Detail.aspx
FILET OF SOLE WITH
PINE NUTS AND CHIVES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh chives or scallion greens
two 6-ounce fillets of sole
seasoned flour for dredging
lemon wedges
In a large non-stick skillet saute pine nuts in 1 tablespoon of butter
over moderately high heat, stirring, until golden. Add chives. Remove
skillet from heat and transfer mixture with slotted spoon to a dish.
Season sole with salt and pepper and dredge in flour, shaking off
excess. In the skillet heat remaining tablespoon butter over moderately
high heat until foam subsides and saute sole until it just flakes,
about 1 minute on each side. Transfer sole to plates and spoon pine nut
mixture over it.
WARM ITALIANO SPREAD
~Shared by Treva,
NC
This is one of the easiest & tastiest appetizers to make!
Prep Time: 5 min
Total Time: 15 min
Makes 12 servings, 2 Tbsp. spread and 6 crackers
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
1/4 cup pesto
1 plum tomato, chopped
1/4 cup KRAFT Finely Shredded Italian Five Cheese Blend
TRISCUIT Crackers
Cracked Pepper & Olive Oil
HEAT grill to medium heat. Place unwrapped Neufchatel cheese on 8-inch
square sheet of heavy-duty foil; top with pesto, tomatoes and shredded
cheese.
PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until
shredded cheese is melted and Neufchatel is softened, but still holding
its shape.
TRANSFER foil to platter. Serve spread with crackers
Tips How to Prepare in Your Oven
Prepare this recipe year-round, by baking in a 375ºF-oven 12 to 14 min.
or until shredded cheese is melted and Neufchatel is softened, but
still holding its shape.
Substitute No heavy-duty foil on hand? Just use a double-layer of
regular foil instead.
Nutrition Information
Calories 200 Total fat 11 g Saturated fat
4 g Cholesterol 15 mg Sodium 300 mg Carbohydrate 21
g Dietary fiber 3 g Sugars 1 g
Protein 5 g
GAME DAY SANGRIA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups lemon juice
2 cups orange juice
2 cups white sugar
2 cups brandy
4 cups red wine
4 cups club soda
ice cubes, for serving
Combine the lemon juice, orange juice, and sugar in a pitcher. Stir
until sugar has dissolved completely. Add the brandy, red wine, and
club soda. Serve in glasses with ice.
COUNTRY BANANA
PUDDING
~Shared by Johnny,
LA
"This is my favorite old-fashioned banana pudding. My mother made this
recipe many years ago the traditional way using a double-broiler. She
called it her Country Banana Pudding. It’s takes a little more time to
make, but it’s well worth it. It’s not a rich recipe, just plain good.
It has brought many smiles to many faces. The custard for this pudding
can be made 3 to 4 days in advance and stored in an air tight container
in the refrigerator. A few days later, put together the rest of the
pudding the day of serving. This pudding was also very popular among my
catering customers."
1 large can evaporated milk (15 oz)
1 cup regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon vanilla extract
4 to 5 ripe bananas
1 (11-oz) package Vanilla Wafers
Heat evaporated and regular milk in double boiler over high heat. Let
milk get hot, but not boiling. In a separate mixing bowl, separate the
egg yolks from the whites. Slightly beat egg yolks.
Pour slowly hot milk mixture into egg yolks. Mix well. Add sugar and
continue to stir. Return milk mixture to double boiler, stirring
occasionally for about 20 to 30 minutes or until mixture thickens.
Remove from heat then add vanilla. Stir then let cool. Mixture will
thicken more when cooled.
Line the bottom of a 9 X 13 casserole with vanilla wafers. Slice
bananas on top of wafers alternating with wafers and bananas until you
have 2 layers. Pour pudding mixture over bananas and wafers. Top with
Meringue. Yield: 8 to 10 servings.
MERINGUE
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
In a clean bowl, beat egg whites and cream of tartar on high speed
until peaks began to form, but not dry. Add sugar gradually. When it
peaks, spread it on top of pudding and place in the oven on boil to
slightly brown.
STRAWBERRY FRUIT DIPS
~Shared by Marilyn
M., Canton, OH
Strawberry Fruit Dip
#1
1 carton (8 oz) spreadable strawberry cream cheese
2 Tbsp. strawberry preserves
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
In a bowl, beat cream cheese and preserves until blended. Fold in the
whipped topping and marshmallow creme. Cover and refrigerate until
serving. Serve with assorted fresh fruits. Yield: 4 cups (32
servings)
Strawberry Fruit Dip
#2
1 package (8 oz) cream cheese, softened
3/4 cup (6 oz) strawberry yogurt
1 package (10 oz) frozen sweetened sliced strawberries, thawed
Assorted fresh fruit
In a small bowl, beat the cream cheese and yogurt until blended. Add
the strawberries. Serve with fresh fruit. Cover and refrigerate
leftovers. Yield: 2-1/2 cups (20 servings)
Strawberry Fruit Dip
#3
1 carton (8 oz) whipped strawberry cream cheese
1 1/2 teaspoons honey
1 teaspoon milk
1/2 teaspoon grated lemon peel
Assorted fresh fruit
In a small bowl, beat the cream cheese, honey, milk and lemon peel.
Serve with fruit. Refrigerate leftovers. Yield: 3/4 cup.
SPICED SWEET POTATO
WEDGES WITH GARLIC
DIPPING SAUCE
~Shared by Linda
H., Rosharon, TX
2 Sweet Potatoes, peeled and cut into wedges
1 tbsp of olive oil
2 tsp curry powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp kosher salt
2 cloves of garlic, crushed
¼ tsp garlic powder
½ cup of plain, nonfat Greek yogurt
½ tsp of white wine vinegar
1 tbsp fresh chopped parsley
A pinch of salt
Pre heat oven to 400.
Combine sweet potatoes, olive oil, spices and salt in a large bowl.
Toss until the sweet potatoes are evenly coated in the spice mixture.
Place potatoes on a rimmed baking sheet and bake for 15 minutes. Remove
from the oven and give the potatoes a flip. Pop them back into the oven
for another 15-20 minutes or until the potatoes are golden brown on the
outside.
While the potatoes are cooking combine the garlic, garlic powder,
yogurt, vinegar, parsley, and salt in a small bowl. Set it aside until
your potatoes are ready to go!
Remove the potatoes from the oven and serve with the garlic yogurt
dipping sauce. Enjoy!!
Source: www.ifood.tv
SWEET POTATO PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Makes 1 - 9 inch pie
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
Boil sweet potato whole in skin for 40 to 50 minutes, or until done.
Run cold water over the sweet potato, and remove the skin. Break apart
sweet potato in a bowl. Add butter, and mix well with mixer. Stir in
sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed
until mixture is smooth. Pour filling into an unbaked pie crust. Bake
at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife
inserted in center comes out clean. Pie will puff up like a soufflé,
and then will sink down as it cools.
DILLED SALMON
OMELETS WITH CREME
FRAICHE
~Shared by Treva, NC
12 eggs
2 tablespoons milk Salt and pepper to taste
2 tablespoons butter
1 pound salmon fillets, cooked and flaked
3 cups (12 ounces) shredded Swiss cheese
2 tablespoons snipped fresh dill
3/4 cup creme fraiche or sour cream
6 fresh dill sprigs
Directions:
In a large bowl, whisk the eggs, milk, salt and pepper until blended.
For each omelet, in an 8-in. ovenproof skillet, melt 1 teaspoon butter
over medium heat. Pour 1/2 cup egg mixture into the pan. Sprinkle with
1/3 cup salmon, 1/2 cup cheese and 1 teaspoon snipped dill. As eggs
set, lift edges, letting uncooked portion flow underneath. Cook until
eggs are nearly set.
Broil 6 in. from the heat for 1-2 minutes or until eggs are completely
set. Fold omelet in half; transfer to a plate. Top with 2 tablespoons
creme fraiche and a dill sprig. Serve immediately. Repeat for remaining
omelets.
Yield: 6 servings.
Nutrition Facts:
One serving: 1 omelet Calories: 632 Fat: 48 g Saturated Fat: 24 g
Cholesterol:553 mg Sodium:374 mg Carbohydrate:4 g Fiber:0 g Protein:44 g
NO-BAKE BLUEBERRY
SQUARES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 cups graham cracker crumbs
3 tablespoons white sugar
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1 (8 ounce) tub frozen whipped topping, thawed
3 cups frozen blueberries
In a medium bowl, stir together the graham cracker crumbs and 3
tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into
the bottom of a 9 inch square baking dish, and pack down into a solid
crust.
In a large bowl, beat cream cheese with 1 cup of sugar until smooth.
Stir in salt and lemon juice. Fold in the whipped topping until well
blended, then fold in the frozen blueberries. Spoon over the crust in
the baking dish, and spread evenly. Cover with plastic wrap and
refrigerate for at least 1 hour before slicing into squares and
serving.
BEAN & CORNBREAD
CASSEROLE
~Shared by Johnny,
LA
This is a great, stick-to-your-ribs one-dish supper.
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced or put through a press
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon dried oregano (preferably Mexican oregano)
2 8-ounce cans tomato sauce
2/3 cup cooked pinto beans, drained
2/3 cup cooked black beans, drained
1 4.5-ounce can chopped green chiles, drained
3/4 cup buttermilk
1 egg, lightly beaten
1 cup cream-style corn
1-1/3 cups self-rising yellow cornmeal (not cornbread mix)
Preheat oven to 400°F.
Sauté the onion and garlic in the olive oil in a large saucepan over
medium heat. Add the chili powder, cumin, sugar, oregano, tomato sauce,
pinto beans, black beans, and chiles. Cover, reduce heat to medium-low,
and simmer for 10 minutes.
Spray a 2-quart casserole dish with cooking spray. Pour the bean
mixture into the dish, cover, and set aside.
In a medium bowl, combine the buttermilk, egg and corn, stirring well.
Add the self-rising cornmeal and stir, just to combine. Pour the
cornmeal mixture over the bean mixture in an even layer.
Bake for 20 to 25 minutes, or until the cornbread topping is lightly
browned. Serve hot. Makes 4 to 6 servings.
Source: Texas Cook
CINNAMON APPLE BARS
~Shared by Marilyn
M., Canton, OH
2 cups all-purpose flour
1 cup confectioners' sugar, plus more for dusting
Pinch salt
3 sticks butter, at room temperature, plus more for pan
8 cups cored, peeled and chopped Granny Smith apples (about 5 large)
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1 Tbsp. fresh lemon juice
1 package unflavored gelatin
3 Tbsp. cold apple juice
Vanilla ice cream
Cinnamon Whipped Cream, recipe follows
Preheat the oven to 350 degrees F. Lightly grease 9 by 13 by 2-inch
pan. Make the crust by combining flour, confectioners' sugar, and salt
in a large bowl. Cut in 2 sticks of butter to make a crumbly mixture.
*Cook's Note: Add water 1 tablespoon at a time if the dough is too dry.
Press the mixture into the prepared pan. You may need to dip your
fingers into a little flour or confectioners' sugar to keep the dough
from sticking to your fingers. Bake for 15 to 20 minutes.
In a large skillet, melt the remaining stick of butter over medium
heat. Add apples, and cook for 3 minutes. Stir in 1 cup sugar, 1/2
teaspoon cinnamon, and lemon juice; cook for 3 minutes. In a small
bowl, soften the gelatin in cold apple juice, then add it to apples,
and cook for 15 minutes. Spoon the mixture evenly over the prepared
crust and bake for 10 to 15 minutes. Let cool, then cut into
squares. Serve with vanilla ice cream and top with Cinnamon
Whipped Cream. Yield - 8 servings.
Cinnamon Whipped Cream:
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon ground cinnamon
In a medium bowl, beat the heavy cream at medium-high speed with an
electric mixer until thickened. Gradually beat in the confectioners'
sugar and cinnamon, beating until stiff peaks form. Cover, and chill
until ready to use. Yield - 2 cups
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. garlic powder
1 tsp grated lemon rind
fresh ground pepper
1/2 tsp. Old Bay seasoning
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 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.
SPEEDY RATATOUILLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Pressure cooker recipe.
2 tablespoons olive oil
1 small eggplant, diced into 1/2-inch pieces
1 medium green bell pepper, seeded, cut into 1/4-inch strips
1 small onion, diced into 1/4-inch pieces
1 large zucchini, diced into 1/2-inch pieces
2 medium tomatoes, coarsely chopped
4 large garlic cloves, coarsely chopped
1 tablespoon tomato paste
1 teaspoon fresh oregano, chopped (1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon black pepper
Heat olive oil in cooker. Add eggplant and stir to coat. Add pepper,
onion, zucchini, tomatoes, and garlic. Stir to mix. Add tomato paste,
oregano, salt, and pepper. Stir again. Lock on lid and bring up to
pressure over high heat, about 1 minute. Reduce heat to medium-low or
to maintain pressure. Cook for 10 minutes. Remove from heat and let
pressure release naturally (10 minutes) to finish cooking. Gently
release any remaining pressure. Serve hot, chilled, or at room
temperature. Serve over hot pasta, potatoes, rice, a favorite grain, or
alone. Keeps in refrigerator for up to 1 week.
Click
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to Z Newsletters. Make sure to include your name and location
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CURRIED CRAB SPREAD
~Shared by Treva, NC
This cold crab spread can be made up to a couple of days ahead. If you
want to make the crostini ahead, let the slices cool completely on a
wire rack, then place them in a zip-top plastic bag.
1/2 cup minced celery
1/2 cup minced green bell pepper
1/2 cup minced red bell pepper
1/2 cup 1/3-less-fat cream cheese
1/3 cup light mayonnaise
1 teaspoon curry powder
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1 pound lump crabmeat, shell pieces removed
36 (1/4-inch-thick) slices diagonally cut French bread baguette (about
18 ounces)
1 tablespoon olive oil
Combine the first 11 ingredients in a large bowl, stirring until well
combined. Gently fold in crabmeat. Prepare broiler. Place bread slices
in a single layer on a baking sheet. Brush 1 side of the bread slices
evenly with the olive oil. Broil 1 minute or until lightly browned.
Serve with spread.
Yield: 18 servings (serving size: about 2 tablespoons spread and
2 bread slices)
CALORIES 156 (27% from fat); FAT 4.6g IRON 0.8mg; CHOLESTEROL 22mg;
CALCIUM 33mg; CARBOHYDRATE 21g; SODIUM 359mg; PROTEIN 7.6g; FIBER 1.8g
Source: Cooking Light, DECEMBER 2003
HEALTHIER MEAT
LASAGNA
~Shared by Maggie,
TX
Prep: 40 minutes
Total: 1 hour 20 minutes
Serves 4.
Transform lasagna with meat sauce from a guilty pleasure into a
wholesome meal. Small swap-ins can make a mighty difference:
Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin
create a light and delicious baked pasta. A topping of melted
mozzarella and Parmesan keeps this dish feeling indulgent.
Ingredients
6 whole-wheat lasagna noodles (about 4 ounces total), broken in half
1 tablespoon olive oil
1 medium onion, chopped
1 small eggplant (1 pound), peeled and cut into 1/2-inch pieces
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 pound ground sirloin
1 can (10.75 ounces) tomato puree
1 pint (1 percent) cottage cheese (2 cups)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
1/2 cup shredded part-skim mozzarella (2 ounces)
Directions
1. Preheat oven to 375 degrees. Place noodles in an 8-by-8-inch baking
dish, and cover with hot tap water; set aside to soften.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add
onion, eggplant, and garlic; season with salt and pepper. Cover and
cook, stirring occasionally, until eggplant is very tender, 8 to 10
minutes. Add sirloin, and cook, breaking up meat with a spoon, until no
longer pink, 3 to 5 minutes. Add tomato puree, and cook until
thickened, 3 to 5 minutes. Season meat sauce with salt and pepper.
3. Meanwhile, in a medium bowl, combine cottage cheese and 1/4 cup
Parmesan; season with salt and pepper. Remove noodles from baking dish,
discarding water.
4. Spread about 1/4 cup meat sauce in bottom of dish, and top with 4
noodle halves. Layer with 1/3 cheese mixture, then 1/3 sauce. Repeat
twice with remaining noodles, cheese mixture, and sauce. Sprinkle with
mozzarella and remaining 2 tablespoons Parmesan. Bake until lasagna is
bubbling and cheese topping is golden, 30 to 35 minutes. Let stand 10
minutes before cutting and serving.
Source: Everyday Food, November 2007, featured in Martha Stewart Living
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TOMATO EGG NESTS WITH SPINACH
BRUSCHETTA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 medium vine tomatoes at room temperature
- 4 large eggs at room temperature
- 2-3 tsp. extra virgin olive oil
- 2 garlic cloves, finely minced
- 1 bunch flat-leaf spinach, stemmed,washed and dried
- 4 thick slices whole-wheat bread, grilled or toasted
- Salt and freshly ground black pepper
DIRECTIONS
Set baking rack in center of oven. Preheat oven to 400 degrees.
Slice tops off tomatoes. Scoop out soft flesh and seeds, turning each
tomato into a cup-like shell. Break 1 egg into small cup. Slide it into
one tomato shell. Set shell in a casserole dish (that has a cover)
large enough to hold 4 tomato shells. Repeat with remaining eggs.
Sprinkle eggs with salt and pepper. Cover casserole.
Bake until egg whites are softly set all the way through, (not runny),
about 20 to 30 minutes. Meanwhile, heat oil in large skillet over
medium-high heat. Saute garlic 1 minute, taking care not to let it
color. Add spinach all at once. Stir with wooden spoon until leaves are
coated with oil and wilted. Cook, stirring occasionally, until tender,
about 4 minutes. Turn spinach onto cutting board and chop coarsely.
To serve, spread a quarter of spinach over each slice of bread. Place
one slice on each of 4 plates. Using tongs or large spoons, set a baked
tomato on each spinach-topped bread slice. Serve immediately.
Nutritional Information Per Serving: 254 calories; 10 g. total fat; 2
g. saturated fat; 30 g. carbohydrate; 13 g. protein; 5 g. dietary
fiber; 300 mg. sodium
Diabetic Exchanges: 1 Bread/Starch, 3 Vegetable, 2 Medium-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
COQ AU VIN
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 6 boneless, skinless chicken breast halves (4 ounces each), cut
into halves
- 5 slices reduced-sodium bacon, diced
- 3 green onions and tops, sliced
- 5 pearl onions, peeled, halved
- 8 ounces whole small mushrooms
- 8 small new potatoes, halved
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 1/2 cup Burgundy or other dry red wine or reduced-sodium
chicken broth
DIRECTIONS
Place chicken and bacon in 2-1/2 quart casserole; sprinkle with green
onions. Add pearl onions, mushrooms, and potatoes.
Sprinkle with combined garlic, thyme, salt, and pepper. Pour water and
wine over.
Bake, covered, at 325 degrees until chicken and potatoes are tender,
about 1-1/2 hours.
Nutritional Information Per Serving: Calories: 343; Protein: 31g;
Sodium: 357mg; Cholesterol: 73mg; Fat: 5g; Carbohydrates: 39g
Exchanges: 2 Bread/Starch, 3 Meat, 1 Vegetable
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
APRICOT BARS
~Shared by Mary S.,
Nashville, TN
Yield: 20 servings
INGREDIENTS
- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar
DIRECTIONS
Preheat the oven to 350 degrees F. Spray an 8x8-inch baking pan with
nonstick cooking spray.
In a small saucepan, simmer 1/2 cup of the apricots in the water,
covered, for 2 minutes. Cool, but do not drain. In a small bowl, diced
the remaining apricots.
Meanwhile, in a medium bowl, whisk together the flour, baking powder,
cinnamon, and baking soda. Stir in the diced apricots.
In a blender, add the cooled apricot mixture and puree, about 1 minute.
Add the egg, granulated sugar, oil, zest, and vanilla and mix until
just blended, about 30 seconds.
Pour this mixture into the middle of the flour mixture and stir until
just combined. Spread in the prepared pan and bake until golden brown
and edges begin to crust, 18-20 minutes.
Sprinkle powdered sugar over the warm bars. Cool before cutting.
Nutritional Information Per Serving: Calories: 59; Protein: 1g; Sodium:
38mg; Cholesterol: 11mg; Fat: 1g; Dietary Fiber: 1g; Sugars: 7g;
Carbohydrates: 12g
Exchanges: 1 Carbohydrate
Source: Forbidden Foods Diabetic Cooking by Margaret Powers and Joyce
Hendley
http://www.amazon.com/exec/obidos/ASIN/1580400450/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ORIENTAL STYLE SOUP WITH RAMEN NOODLES
~Shared by Maggie,
TX
This recipe can be made in twenty minutes and can be varied nicely.
Ingredients:
Frozen uncooked shrimp (about ten), shelled and cleaned
2 pkgs. ramen noodles
Hand full bok choy, cut into bite size pieces
Half a handful sliced mushrooms of your choice
Directions:
Mix the broth according the package directions using the flavor packets
provided in the noodle pack and bring to almost a boil. Drop in shrimp,
bok choy, and mushrooms.
Let simmer for about three minutes until shrimp show first blushes of
pink. Break noodles of each pack in half and drop into simmering broth.
When shrimp are fully pink, soup is ready to be bowled and eaten.
Note: You can substitute shrimp for chicken or use beef roman noodles
and substitute thinly sliced lean beef cut to bite sized pieces.
Servings: 2
Time: 5 Minutes Preparation Time
20 Minutes Cooking Time
GREEK CHICKEN
ROULADES
~Shared by Maggie,
TX
Makes 2 servings.
12 pitted olives
3 tbs each bread crumbs and minced oil-packed sun dried tomatoes
1 tbs each minced lemon zest and lemon juice
2 cloves garlic
1 tsp each dried oregano and cornstarch
2 boneless skinless chicken breast halves, trimmed of fat
2 tsp olive oil
1/4 cup each diced onion and dry white wine, optional
1 1/2 cups low sodium chicken broth
Dice 6 olives, set aside. Process remaining 6 olives and next 5
ingredients in a blender or food processor until minced. Pound chicken
between plastic wrap to a thickness of 1/4". Spread olive tomato
filling on chicken. Roll chicken, secure with toothpicks.
Saute chicken roulades in oil in a skillet until browned. Remove
roulades to a plate. Add onion to skillet, saute 2 min. Add wine, cook
until liquid is reduced by half. Add broth. Bring mixture to a boil,
add diced olives and roulades.
Cover skillet, reduce heat. Simmer roulades 10 min. remove roulades to
a plate. Whisk together lemon juice and cornstarch, stir into sauce in
skillet. Simmer 1 min. Slice roulades. SERVE with sauce.
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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SMOTHERED GREEN CHILE PEPPER CHICKEN
This recipe is easy to increase (or decrease) according to your
particular serving needs. Whole green chiles hug the chicken thighs and
impart a mild, roasted flavor to both the meat and broth. The chiles
used in this recipe come 3 per 4-ounce can.
Yield: 4 servings (serving size: 2 chicken thighs and 3 tablespoons
broth)
Cook: 35 Minutes
Prep: 4 Minutes
Ingredients
8 (3-ounce) skinless, boneless chicken thighs
1 tablespoon fresh lime juice (about 1/2 lime)
3 tablespoons reduced-sodium taco seasoning
8 canned whole green chiles, drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 400°.
2. Arrange chicken in an 8-inch square baking dish; squeeze lime juice
evenly over chicken. Sprinkle evenly with taco seasoning.
3. Slice chiles lengthwise, cutting to, but not through, other side;
open flat. Place 1 chile over each chicken thigh. Cover dish with foil;
bake at 400° for 30 minutes. Sprinkle cheese evenly over chiles and
chicken; bake, uncovered, an additional 5 minutes or until cheese
melts. Nutritional Information Amount per serving
Calories: 301 Calories from fat: 45% Fat: 15g Saturated fat: 5g
Monounsaturated fat: 5.5g Polyunsaturated fat: 3g Protein: 34.1g
Carbohydrate: 4.7g Fiber: 0.5g Cholesterol: 120mg Iron: 2mg Sodium:
574mg Calcium: 116mg
Source: Cooking Light Fresh Food Fast, Oxmoor House 2009
CREAMED CORN
2 oz. (1/4 of a 8-oz. pkg.) Philadelphia cream cheese, cubed
2 Tbs. milk
14-3/4 oz. can cream-style corn
10 oz. pkg. frozen corn, thawed
1/2 cup Kraft shredded sharp cheddar cheese
1/3 cup sliced green onions
1. Cook cream cheese and milk in medium saucepan on medium heat until
cream cheese is melted, stirring frequently.
2. Add cream-style and thawed frozen corn; stir. Cook 4 minutes or
until heated through, stirring occasionally.
3. Spoon into serving dish; sprinkle with cheddar cheese and onions.
Jazz It Up:
Stir in a dash or two of hot sauce.
Source: kraftfoods.com
PLUM GOOD RIBS
3-4 lbs. pork spare ribs
1/2 cup soy sauce
1/2 cup Chinese plum sauce or plum jam
1/2 cup honey
1/4 cup orange juice
1 clove garlic, crushed and minced
Add cayenne or crushed red pepper flakes to taste if you like them
spicy. Cut ribs into serving pieces; place in shallow foil lined pan
meaty side down. Cover tightly with more foil; bake at 325 1 hour.
Meanwhile combine remaining 5 ingredients. Remove foil; drain off
drippings; brush both sides of ribs with sauce; pour remaining sauce
evenly over ribs. Return to oven and bake 30 minutes brushing ribs with
sauce every 10 minutes; use all the sauce.
MASHED POTATOES WITH
CREAM CHEESE AND
CHIVES
2-1/2 lbs. small red potatoes or baby Yukon gold potatoes, large ones
halved and small ones left whole
1/2 cup cream or half-and-half
8 oz. cream cheese
10 chives, finely chopped
1. Place the potatoes in a large pot with cold water. Once the water
comes to a boil, add a generous amount of salt. Boil until the potatoes
are tender when pierced with a fork, about 10-12 minutes.
2. Drain the potatoes and return them to the hot pot to let them dry
out a bit. Mash the potatoes with cream or half-and-half, cream cheese,
chives, salt and pepper. Yield: 4 servings.
Source: rachaelrayshow.com
NOT MY MAMA'S PASTA
SALAD
Adapted from Happily Barefoot.
**I did change a couple things in this recipe from the original, only
in amounts, not ingredients.
2 pounds Rotini Pasta, cooked and cooled
1 bottle Kraft Sun-Dried Tomato Vinaigrette
1 bottle Kraft Catalina salad dressing
6 ounces broccoli slaw, roughly chopped (next to the bagged lettuce at
the store)
3 Roma tomatoes, seeded and chopped
2.25 ounce can sliced olives
1 cup extra sharp cheddar cheese
Prepare 2 pounds of Rotini pasta according to package directions.
Cool the pasta completely, stirring gently with your hands to keep the
noodles from sticking together.
Once the pasta is completely cooled toss with extra sharp cheddar
cheese, sliced olives, tomatoes and broccoli slaw.
Mix the pasta mixture with 1/4 bottle of Kraft Catalina salad dressing
and 3/4 bottle Kraft Sun-Dried Tomato Vinaigrette. Cover pasta
and place in the fridge over night. (I put mine together early in
the morning and by dinner time it was ready.) In a separate bowl
combine the remaining dressings together and place in the refrigerator
as well.
After the overnight or day long chill, toss the pasta with the
remaining dressing and serve cold.
The original recipe did call for 2 bottles of Sun-Dried Tomato
Vinaigrette but mine did not need it. The pasta was wet
enough. It's your call.
Source: Noble Pig
http://noblepig.com/2009/07/21/not-my-mamas-pasta-salad.aspx
COUNTRY KITCHEN
BREAKFAST CASSEROLE
Bring country to the table for breakfast or brunch. The addition of
Pepper Jack cheese gives it punch; seasoned croutons make it savory;
half and half makes it so creamy. Red and green pepper make it festive.
Delicious.
Ingredients
1-1/2 pounds Tennessee Pride sausage or your favorite, hot or mild
1 package (5-1/2 oz.) herb seasoned croutons
2 cups shredded sharp cheddar cheese
2 cups shredded Pepper Jack cheese
1/4 cup minced onion
8 eggs, beaten
2 cups half and half cream
1-1/2 cups milk
1-1/2 teaspoons dry hot mustard
Salt and pepper to taste
May garnish with chopped red and green pepper
Directions
Cook sausage in a large skillet, crumbling, until browned. Drain, set
aside. Spread croutons on the bottom of a lightly greased 9 x 13 baking
dish. Cover croutons with cheddar and Pepper Jack cheeses. Sprinkle
cooked sausage and onion over cheeses. In a large bowl, beat together
eggs, cream, milk, mustard, salt and pepper. Pour mixture evenly over
sausage. Cover and refrigerate casserole for 8 hours. Bake the
casserole at 350 degrees for 45-60 minutes. Let stand for about 20
minutes before serving. Garnish with freshly chopped red and green
peppers for a festive presentation.
Source: http://www.grouprecipes.com/81837/country-kitchen-breakfast-casserole.html
PEPPERCORN STEAKS
Peppercorn rubbed rib eye steaks sauteed to temperature and served with
a rich cream sauce with green onion (see my note).
Ingredients:
6 tsp whole peppercorns
4 rib-eye steaks (6 oz. each)
3 Tbs canola oil
3 tsp butter
2 Tbs chopped green onion
1/2 C dry white wine or chicken broth
1/2 C whipping cream
Directions:
1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed
peppercorns evenly over both sides of each steak. Heat oil in a large
skillet over med-high heat until almost smoking
2. Add steaks to skillet. Cook for 3 min. per side for med. Remove
steaks to a serving platter; keep warm. Drain fat from skillet. Add 2
tsp butter and green onions to skillet.
3. Saute green onions over med. heat until tender, about 4 min. Add
broth. Simmer over low heat, stirring frequently, for about 5 min. or
until liquid is absorbed.
4. Stir whipping cream into skillet. Simmer, stirring continually, with
a wire whisk for 1 min. Add remaining butter, whisk until melted. Pour
sauce over steaks. Serve immediately.
Number of Servings: 4
Note: I doubled the sauce ingredients listed, yum!
Source: My adaptation of a recipe found on Better Recipes
http://beef.betterrecipes.com/peppercorn-steaks.html
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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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