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A
to Z
Recipes
September 7,
2011
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
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publication.
Good afternoon and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
Busy,
busy, busy... Thank goodness today is the first Wednesday of the month
and my trusty pal Patricia from
Charlevoix, Michigan is here to save the day.
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
still have space for
two 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 "The Flavors Of
Fall". 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. Now, here's Patricia...
I
really thought
coming up with recipes that Kids love would be a challenge. I (sob)
don't have grandchildren, so at times I enjoy those youngsters
belonging to friends and neighbors. I've watched youngsters at Mc D's,
Burger King and Wendy's chowing down on nuggets and fries; kids at
carnivals eating all the yummy good treats my generation ate and are
now on the no-no list; and it seems drumsticks, Popsicle and other ice
cream delights are still high on that particular list. Thankfully, I do
have friends and family with lots of young family members and, as
usual, they came through with flying colors.
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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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JELL-O Sprinkle Art
Let your kids' imaginations run wild. Using a glue bottle as your
pencil, draw a picture on some colorful construction paper, and then
sprinkle different colors of JELL-O Gelatin powder to cover all the
glue. Gently shake the extra powder off the paper and your work of art
will emerge in all its glory.
GROW an Avocado Tree
Avocado seed
Sharp nail
3 round toothpicks
Tumbler
Directions: Pierce the avocado seed with the nail to make three holes
evenly spaced around the middle of the seed. Insert a toothpick in each
hole. Fill the tumbler with water and balance the avocado seed on the
top, making sure the bottom of the seed is in the water. Place on a
window ledge. Soon it will begin to produce a root and a shoot.
As soon as the shoot has a few leaves, snip off the top ones to
encourage the plant to branch out. Pot the little tree when the roots
are thick. If you live in a warm climate, you can plant the tree
outside. Remember to keep it watered.
Note: The avocado is an evergreen tree which can grow to thirty feet.
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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Asking
for help with this issue brought forth a lot of comments and
reminiscing. Younger readers of a2z might get a few laughs and older
ones will bring forth memories of their own. Life before supermarkets,
McDonald's, computers, electronics and "new-fangled gadgets" meant:
If you were city folks, a once a week trip to the farmers market for
meat and vegetables - one Lenten favorite was cod fish - packed in a
wooden box and salted - which turned into cream codfish on toast - yuck
Those in the country pretty much raised their own food and weekly meals
were pretty much the same. A friend related: "I HATED canning time
cause I had to clean ALL those blasted spinach leaves!!!!!!!!!! They
were hard to clean out the little curly things."
Another gal remembered: Every week the folks went grocery shopping in
Onaway. When they got home Mom made burgers. We sure had it better than
she did - she walked to school & took lard/sugar bread for lunch.
One more thrill, using a rag mop on the kitchen floor. Heck, this was a
modern appliance, sure was better than getting down on hands and knees
and often knocking over the bucket of water. For those unfamiliar with
a
rag mop, there was a wire bale on the end of a wooden handle. Old
towels were used for the mop part, folded just right, inserted through
the bale and a handle on the wire tightened everything up.
Then there was wringer washers - the old joke of grandma catching her
tit in the wringer might be far fetched but it was easy enough to catch
your hand. As one gal told me "I got my arm caught like a trout on a
pole". There was a tried and true order to washing clothes - whites
first, then colored, then rags - all in the same wash water. Rinse
water was in a separate tub or if lots of indoor plumbing, a laundry
tub where rinse water could be changed and washer emptied. Other wise
the washer was pushed close to the door or a window and the hose run
outside.
Wonder what their grandkids will tell their grandkids?
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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The
majority of parents know that getting a finicky kid to eat is like
cutting grass with a pair of scissors. It just isn't easy. While
looking through the favorite foods sent to me, I began to notice a
trend, put them together and wasn't a bit surprised at what I found;
not a veggie or fruit topped the list.
Of the top ten foods, the number one favorite was a tie between hot
dogs and hamburgers. Some of the kids preferred ketchup on their
burgers, others said mustard on the dogs.
Chicken nuggets from the Golden Arches came in third, followed by the
ever popular mac and cheese - winning hands down was Kraft Mac &
Cheese.
Keeping up with the count; chicken was fifth, pizza sixth, and
spaghetti seventh. In the eighth spot was tacos, pork chops number nine
and at the bottom of the heap was meatloaf. A couple of parents
commented they liked the idea of tacos, spaghetti and burgers as they
were able to hide extra veggies and get away with it.
Have patience, the day will come when the youngsters will change "yuck"
to "yum" - "no way" to "may I have more please."
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: The Flavors Of Fall
Fall is approaching. The days are
getting shorter and the evenings cooler, but there is still bountiful
produce in season. Fall offers a new variety of nutritious fruits and
vegetables which will inspire you to get back in the kitchen and try
new, delicious recipes. Share a few with your fellow a2z'ers using
seasonal ingredients in this delightful monthly theme topic. Apples,
pears, cranberries, squash, cabbage, stews, cobblers, etc. come to
mind. Yum! We're looking for recipes that feature the flavors of fall. 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
"The Flavors Of Fall". 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: The
Flavors Of Fall.
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 "The Flavors Of
Fall" has a deadline of September 30,
2011,
and will be posted on October 9, 2011.
Please
use this email
link to submit a recipe for theme
recipes: The
Flavors Of Fall. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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A first grade teacher collected well known proverbs. She gave each
child in her class the first half of a proverb and ask each student to
come up with the remainder of the proverb.
Strike while the....bug is close
It’s always darkest before...Daylight Savings Time.
You can lead a horse to water but...how?
Don’t bite the hand that...looks dirty
A miss is as good as a...Mr.
You can’t teach an old dog new...math
If you lie down with dogs you’ll...stink in the morning
The pen is mightier than the...pigs
An idle mind is...the best way to relax
Where there’s smoke there’s...pollution
A penny saved is...not much
Two’s company, three’s...the Musketeers
Don’t put off till tomorrow what...you put on to go to bed
Children should be seen and not...spanked or grounded
Laugh and the whole world laughs with you, cry and...you have to blow
your nose
If at first you don’t succeed...get new batteries
You get out of something only what you...see in the picture on the box
When the blind leadeth the blind...get out of the way
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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Shown on the NBC Today Show 8/22/12
Created by White House executive chef
Cris Comerford
Tested by my gals, Barb and Lori,
would make again and again
FRUIT POCKET PIES
3/4 cup fresh raspberries and/or blueberries
2 tablespoons sugar
1/4 teaspoon ground cinnamon
6 tablespoons smashed apple jam or apple butter
12 slices soft whole grain white or soft whole wheat bread
1/4 cup vegetable oil
For smashed apple jam
4 lbs. of apples
Preparation: For smashed apple jam:
Peel, core and slice 4 pounds apples. Place apples and 1/2 cup water in
a 4 or 5-quart heavy-bottom pan over medium heat. Simmer, covered, for
20 minutes, until very tender. Remove from heat. Mash apples with a
potato masher or blend with an immersion blender. Return to heat and
simmer, uncovered, for 5 minutes until the jam thickens and most of the
liquid has evaporated, stirring frequently. Transfer to a covered
container. Store in the refrigerator for up to 2 weeks.
For pies: Preheat oven to 350°F. Wash berries and spread to dry on
paper towels. Meanwhile, stir together sugar and cinnamon; set aside.
For each pie, spoon 1 tablespoon of smashed apple jam in the center of
a bread slice. Top with 3 to 4 berries and another slice of bread.
Gently press the top slice around the fruit. Trim crusts from bread
using a serrated knife. Using a fork, press the edges of the bread
together to seal in the filling. Lightly brush the top slice of bread
with some of the oil. Pick up each pie and, while holding in your hand,
lightly brush the opposite side with oil. Place pies on an ungreased
baking sheet. Sprinkle tops with cinnamon-sugar.
Bake pies for 18 to 20 minutes or until bread is lightly toasted and
bottoms are browned. Transfer to a cooling rack. Cool at least 30
minutes before serving. Makes 6 servings.
Tips: Select soft whole grain bread for these pies, and use the bread
directly from the wrapper. The moistness of fresh bread works to seal
the fruit inside. You will know when the pies are done when the bottoms
are evenly toasted. To check for browning, use a spatula to lift the
pies and peek at the undersides.
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:
OUR VERY OWN PIZZA
4 English muffins
1 jar (8 ounce) spaghetti sauce
1 package mozzarella cheese, grated
Pepperoni or meat of choice.
Heat oven to 400 degs. Carefully split open muffins and place on baking
sheet. Open spaghetti sauce and spread evenly on each of the muffin
halves. Place 2 or 3 slices of meat on each half, sprinkle with cheese
and bake 15-20 minutes.
BROWNIES FOR GOOD
GRADES
2 cups sugar
¾ cup cocoa
1 cup butter
4 eggs
1 teaspoon vanilla
1 ¼ cup flour
¼ teaspoon salt
½ cup nuts of choice
Heat oven to 350 degs, prepare 8” square pan by generously greasing
inside with Crisco. Melt butter over a low flame. In a large bowl mix
sugar and cocoa together, then stir in melted butter. Next add eggs and
vanilla and stir well. Add flour and salt, mix just until smooth – no
dipping the fingers in. Add nuts if you want or maybe a few mini
marshmallows. Put mixture into greased pan, level off and bake at 350
degs for 40-50 minutes. Mixture will pull away from the side.
GRANDMAS CORN
FRITTERS
2 cups fresh grated corn
2 eggs beaten
¾ cup flour
¾ teaspoon salt
¼ teaspoon pepper
1 teaspoon baking powder
Combine corn and eggs. Add flour, which has been sifted, with remaining
ingredients. Drop mixture from tablespoon into 1 tablespoon of melted
shortening. Brown until golden on both sides, turning once.
WHOOPIE PIES
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 cup baking cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup sour milk
2 teaspoons baking soda
1 cup hot water
Cream sugar and shortening, add eggs. Sift flour, cocoa and salt
together and add to creamed mixture alternately with sour milk. Add
vanilla. Dissolve soda in hot water and add last. Mix well. Drop by
rounded teaspoon onto cookie sheet. Bake at 400 degs 8-10 minutes. Make
sandwiches from 2 cookies, filling the middle with Whoopie Pie filling.
Filling:
2 egg whites, beaten
4 tablespoons milk
2 teaspoons vanilla
4 cups confectioners sugar
1 ½ cups shortening
Mix egg whites, milk, vanilla and 2 cups sugar together. Then beat in
shortening and remaining 2 cups of sugar. Spread dab of filling on flat
side of cooled cookie. Top with another to form a sandwich pie.
BANANAS AND
STRAWBERRY SAUCE
~Thank you, Joy
2 bananas sliced
Strawberry Sauce
Slice bananas and drizzle sauce over the slices.
Strawberry Sauce:
2/3 cup sugar
1 pint strawberries, washed and hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar and 1/3 cup water in a small saucepan, stir and bring to a
boil. Simmer until the sugar is completely dissolved. Allow the syrup
to cool completely. Hasten cooling by setting pan in a shallow bowl of
ice water. Place half the berries in the jar of a blender; add lemon
juice and all the cooled syrup. Puree until smooth. Press through fine
sieve to remove some of the strawberry seeds, if desired. Coarsely chop
remaining strawberries and add to strawberry puree. Serve. Can be
stored refrigerated, in tightly covered containers for up to 4 days.
TUNA WITH A CRUNCH
1 cup uncooked noodles
can tuna, packed in water
1 can cream of celery soup
1/3 cup milk
1/2 cup potato chips
Heat oven to 350 degs. Cook noodles in boiling water until tender.
Drain and put into a quart sized baking dish. Open tuna, drain and put
in baking dish. Add soup and milk, and mix well. Sprinkle potato chips
on top and bake about 30 minutes.
CHOCOLATE BISCUIT
PUFFS
1 package (7 1/2 ounce) refrigerated buttermilk biscuits
1 Hershey bar (1.55 ounce)
2 teaspoons cinnamon-sugar
Flatten each biscuit into a 3" round. Break candy bar into 10 pieces,
placing a piece on each biscuit. Bring up edges to enclose candy and
pinch to seal. Place on ungreased baking sheet; sprinkle with cinnamon
sugar and bake at 450 degs for 8-10 minutes or until golden brown.
MODELING CLAY FOR
THE GRANDKIDS
1 cup salt
1/2 cup water
1/2 cup cornstarch
1/4 cup cold water
Simmer salt and 1/2 cup water for 2 minutes. Mix cornstarch with cold
water. Take salt water off heat, add cornstarch and mix well. Lots of
fun time and will build memories for years to come.
BARNEY BURGERS
~Thank you, Genna
1 package egg noodles
1 pound ground beef
1 can cream of chicken soup
1 can water
Bread crumbs
1 envelope beef gravy
Cook noodles, drain and place in 8" square pan. Form ground beef into 3
inch patties and cook. Make gravy mix according to package directions,
mix with soup and pour over patties that have been placed on noodles.
Sprinkle with bread crumbs, cover with foil and bake 30 minutes at 340
degs, remove foil and bake additional 10 minutes.
TATER TOT PIZZA
6 cups Tater Tots
1/2 cup onions, chopped
3/4 pound, ground beef
1 jar (14 ounce) pizza sauce
3 ounces pepperoni,sliced, cut in half
1 cup Colby cheese, shredded
Place Tater Tots in a greased 10-in. pie plate. Bake at 450 degs for 15
minutes. In a large skillet, brown beef with onions; drain. Stir in
sauce and pepperoni; cook about 2 minutes or until hot. Spoon over hot
Tater Tots and sprinkle with 3/4 cup cheese. Top with remaining Tater
Tots arranging in a circular fashion. Bake an additional 15-20 minutes
or until Tater Tots are crisp. Top with remaining cheese. Let stand 5
minutes before serving.
NEVER BETTER NACHOS
16-20 plain tortilla chips
1 1/4 cup shredded cheddar chips
2-3 pieces cooked bacon, crumbled
Sliced green onion
Sour cream
Salsa
Spread chips in single layer on large baking dish. Sprinkle with
cheese. Sprinkle remaining ingredients on top. Bake in 400 deg oven 2-3
minutes or until cheese melts. Transfer to plate and serve with sour
cream and salsa
PLAY DOUGH
1 cup flour
1 cup water
1 tablespoon cooking oil
1/2 teaspoon salt
2 teaspoons cream of tartar
Food coloring of choice
Mix all ingredients. Cook over medium heat, stirring constantly. When
mixture forms a doughy lump, pour out onto table or flat surface and
knead. Store in an airtight container. Kids will love, mom won't thank
you. :))
MAC AND CHEESE
~Thank you, Wendy
1 package (7 ounce) elbow macaroni
1 egg, slightly beaten
1 pint small curd cottage cheese
1/2 pint sour cream
3/4 teaspoon salt
Dash of pepper
2 cups shredded Cheddar cheese
Cook macaroni according to package. Combine egg, cottage cheese, sour
cream, salt and pepper. Add shredded cheese, mix well and add macaroni.
Stir into a buttered 2 quart casserole. Bake at 350 degs for 45 minutes.
PETER PANIC BUTTONS
1 cup crunchy peanut butter
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1/2 teaspoon vanilla
1 egg
1 1/2 cup sifted all purpose flour
3/4 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt
5 dozen candy-coated chocolates (M&M, Reese's, etc.)
Cream butters together. Add sugars gradually, cream together until
light and fluffy. Add vanilla and egg, beat well. Stir dry ingredients
together, add to creamed mixtures. Mix thoroughly. Chill dough if
necessary. Shape into balls, using 1 heaping teaspoon for each ball.
Place on cookie sheets and bake at 375 degs for 10-12 minutes or until
cookies are golden brown. Remove from oven. Top each cookie with a
candy coated chocolate. Cool on racks.
FRENCH TOAST &
STRAWBERRY BUTTER
1/3 cup fresh or frozen strawberries, mashed
1/8 cup powdered sugar
1/2 cup butter
2 eggs
1/2 cup milk
1 teaspoon cinnamon
4-6 slices toast
Puree strawberries, with powdered sugar and 1/4 cup butter in a
blender, making mixture nice and fluffy. Use remaining butter for
cooking toast. Set aside. Break eggs into a shallow bowl, add milk and
cinnamon and beat with fork. Dip bread slices, one at a time, into egg
and turn over making sure both sides are coated but not soggy. Place
slices on heated griddle or fry pan, browning on both sides. Serve with
strawberry butter and syrup.
FINGER PAINTS
(Mom will love this one.)
1/2 cup cornstarch
1 cup cold water
2 cups hot water
1/2 cup mild soap flakes or detergent
Food coloring
Mix cornstarch with cold water. Add to 2 cups of hot water, heating
until mixture comes to a boil and is clear. Stir constantly. Remove
from heat and add soap, stirring until mixture thickens and soap is
thoroughly dissolves. Add a few drops of food coloring for desired
color.
Paint site suggestions: Formica table tops, butcher paper, shelf paper,
flattened paper bags and outside windows make for good canvas'.
MONKEY BREAD
~Thank you, Laurie
3 packages butter flake rolls
2 teaspoons cinnamon-sugar
Pinch of ginger
Pinch of cloves
1 cup sugar
½ teaspoon vanilla
1 stick of butter
Mix sugar and spices in large plastic bag. Separate rolls and shake
them in the sugar mixture. Place in bundt pan. Using leftover sugar,
add 1 stick of butter and vanilla. Pour over rolls and bake at 350 degs
for 30-35 minutes
TOPSY TURVY CUPCAKES
1 package (8 ounce) cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 package (6 ounce) chocolate chips
Mix all ingredients together and set aside
1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup cocoa
1 teaspoon vanilla
1/3 cup Wesson oil
1 cup water
1 teaspoon vinegar
Sift dry ingredients together. Add vanilla, oil, water and vinegar,
beating until well mixed. Fill cupcake wells ½ full with flour mixture.
Top with 1 tablespoon cream cheese mixture. Bake at 350 degs for 30
minutes.
RAINBOW BIRTHDAY CAKE
1 white cake mix
Pink, blue, green and yellow food coloring
Mix cake according to directions. Take four small bowls and put ½ cup
batter into each. Tint each a pastel shade with food coloring. Divide
the reserved batter between two greased round cake pans, Drop the
tinted batter by large spoonfuls over top of the white batter. It is
all right to overlap the different colors but do not try to swirl them
together. Bake according to package directions.
BREAKFAST PIZZA
1 pound sausage
1 package crescent rolls
1 cup frozen hash browns
1 cup shredded cheese of choice
5 eggs
¼ cup milk
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Cook sausage and drain well. Spread rolls in either a 12 inch pizza pan
or 9x13 cake pan. Spoon on sausage, then sprinkle on hash browns. Beat
eggs with milk, add salt and pepper. Pour over potatoes, add grated
cheese and sprinkle with Parmesan. Bake at 375 degs for 25-30 minutes.
DINOSAUR STEW
~Thank you, Ann
1 medium sized T-REX, less than 2 tons
Salt and pepper
40 gallons of brown gravy
1 ram
Cut dinosaur into small pieces - this might take awhile. Place the
pieces in a very large kettle, cover with brown gravy and cook over a
log fire for several weeks. Half way through the cooking, add the ram,
finish cooking and invite the whole territory and beyond.
TEENAGE DELIGHT
1 pound ground beef
1/4 teaspoon salt
16 ounce package frozen Tater Tots
1 can cream of chicken soup
1/4 cup milk
1 can French fried onions
1 cup grated cheese
Brown meat and season with salt. Drain off grease. Place in heavy
casserole dish, layering with potatoes and soup that has been mixed
with milk. Bake, covered, at 350 degs for 30 minutes. Remove cover, add
grated cheese and bake uncovered for an additional 10 minutes. Top with
French onions and return to oven for 5 minutes. Serve.
SLOPPY JOES FOR
SLEEPOVERS
5 pounds ground beef
3 medium onions, diced
2 cans tomato soup
2 1/2 cups catsup
2 1/2 teaspoon dry mustard
5 teaspoons vinegar
5 tablespoons sugar
3 teaspoons Worcestershire sauce
Salt & pepper to taste
Brown ground beef and onions. Drain well. Mix in rest of ingredients
and cook until heated through. Serve on buns of choice.
GRILLED PIZZA
SANDWICHES
4 slices of bread
Butter
Pizza Sauce
Pepperoni or Sausage
Mozzarella cheese
Butter bread on both sides. Place half of the slices on griddle and
spread with pizza sauce. Top with any ingredients that you prefer on
regular pizza. Top with cheese and more sauce. Place other slice of
bread on top. Fry until golden brown on both sides and cheese is melted.
FAMOUS PIGS IN A
BLANKET
~Thank you, Ada
Christian School
10 pounds lean ground pork
10 eggs
4 1/4 - 4 3/4 cups rusk, crushed
5 teaspoon salt
1 1/2 cups milk
Mix all ingredients well, set aside and make dough
Dough:
4 sticks oleo
2 teaspoons salt
6 teaspoons sugar
6 teaspoons baking powder
6 cups flour
2 scant cups milk
Using a pasty blender, mix all dry ingredients together with the oleo.
Slowly add milk and mix together to form a ball. This batch makes 10
balls, each ball can be used for 7 pigs, making for 70 pigs in a
blanket.
Roll out a ball as for pie crust, cut into 7 - 4 inch squares. Using a
frosting pastry bag, squeeze out meat mixture onto the square. Roll
ends together, place pig upside down on the fold. Place on a lightly
greased cookie sheet and bake at 375 degs for 30-40 minutes. These can
be frozen on a tray and used as desired
FUDGESICLES
~Thank you, Sue
1 package (3 ounce) instant chocolate pudding
3 cups milk
1/4 cup sugar
Mix all ingredients together. Pour into Popsicle freezing forms. Freeze
ABC SOUP
3 green onions
2 carrots
2 stalks celery
Handful of green beans
2 tablespoons salad oil
4 cups water
1 can (15 ounce) stewed tomatoes
4 bouillon cubes
1/2 cup alphabet noodles
Clean, peel and chop vegetables. Place oil in a soup pan and place over
medium heat. Add chopped veggies. Stir until onions get soft - about 10
minutes. Pour tomatoes into pan, then add water, bouillon, salt and
pepper to taste and alphabet noodles. Cover and cook over low heat for
half an hour. Stir occasionally. If too thick, add a bit more water.
FACE PAINT
1 teaspoon corn starch
1/2 teaspoon water
1/2 teaspoon cold cream
Food coloring
In each cup of a muffin tin place corn starch, water, cold cream and a
couple drops of food coloring, using a different color in each cup.
Stir and have fun painting your brother or sisters faces. Maybe your
mom's too.
CHIP FUDGE
1 package (12 ounce) chocolate chips
1 stick butter
2 eggs
1 pound powdered sugar
1 tablespoon vanilla
1 cup chopped nuts
Melt chips and butter over double boiler. Beat together eggs and
powdered sugar. Add melted chips and mix well then add vanilla and
nuts. Pour into buttered 8x8 inch pan and chill.
VANILLA CARAMELS
1 cup sugar
2/3 cup corn syrup
1/3 teaspoon salt
1 1/2 cups cream
1 teaspoon vanilla
Combine sugar, syrup and 1/2 cup of cream. Stir until sugar dissolves
bringing to a boil. Add another 1/2 cup cream and bring to soft ball
stage. Add last 1/2 cup cream and boil to a decidedly firm ball. Add
salt and vanilla and pour onto buttered plate.
FRAMED EGGS OR TOAD
IN A HOLE
~Thank you, Jan
1 slice of bread
2 pats of butter
1 egg
Cut a hole in the center of the bread with an upside down drinking
glass or small measuring cup. Melt one pat of butter in a small fry pan
over low heat. Put bread in pan, break egg in the hole. Cook until the
bread is golden brown on the bottom. Turn bread, with egg, over. Put
remaining pat of butter in the pan and continue frying until the egg
looks done.
PEANUT BUTTER POPCORN
3 tablespoons chunky peanut butter
3 tablespoons butter
1 individual bag microwave popcorn
Melt butter over low heat and mix in the peanut butter. Pop corn and
drizzle peanut butter over.
YUM YUM BARS
2 eggs
3/4 cup margarine
2 cup miniature marshmallows
1 1/2 cups coconut
3 ounces chocolate chips
1 cup sugar
2 1/2 cups graham cracker crumbs
1/2 cup nuts
1 package (6 ounce) butterscotch chips
1/4 cup peanut butter
Cook eggs, sugar and oleo over low heat until thick. Cool some then add
crumbs, marshmallows, nuts and coconut. Press into 9x13 inch pan. Cool
until set. Melt peanut butter and chips together and spread over first
mixture.
ANTS ON A LOG
Celery
Raisins
Peanut Butter
Take celery sticks, as many as you wish, wash and cut tops and ends
off. Cut each stalk into 3 pieces, depending on length. Spread peanut
butter in middle of each piece, put raisins on top of peanut butter.
Great fun for kids
IN THE DOG HOUSE
1 package hot dogs
1 package crescent rolls
Slices of cheese cut in thirds
Heat oven to 350 degs. Open crescent rolls and separate the triangles.
Flatten each. Wrap each hot dog in a flattened roll, first placing a
piece of cheese on top of the dog. Pinch dough together so each dog
stays wrapped
PASTE
1/4 cup flour
1/4 cup cold water
1 cup boiling water
Mix together flour and cold water until smooth. Add boiling water.
Things to paste: Bits of paper, string, ribbon or cloth; sand, gravel
or sawdust; uncooked macaroni or shells, pictures from magazines, seeds
or flowers.
Paste on: Newspaper, cardboard, flat paper bags, shelf paper and paper
wrapping
CHOCOLATE CONECAKES
~Thank you, Lyn
10 ice cream cones - flat bottom
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup water
3 tablespoons unsweetened cocoa powder
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla
Preheat oven to 350 degs. Stir together flour, sugar, baking soda and
salt. In a saucepan, mix butter, water and cocoa, stirring while
cooking over low heat. When butter is melted, remove from heat and
combine with flour mixture. Mix until well blended. Add eggs,
buttermilk and vanilla then beat again for another minute or two.
Pour into ice cream cones, filling to about an inch from the top. Bake
immediately so cones do not get soggy. Place cones into muffin tin cups
or large baking pan. Bake at 350 degs for 30 minutes. When cool frost
and serve.
Frosting:
1/3 cup cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
Cream cream cheese with sugar. Add vanilla slowly. Mix evenly and frost
cupcakes.
BANANA SMOOTHIE
2 bananas
2 cups strawberries
1 cup plain yogurt
1 cup milk
Peel and slice bananas. Place bananas and berries in blender with
yogurt and milk. Blend thorough and enjoy.
Variations - peach, blueberries, raspberries.
BURRITO GRANDE
4 flour tortillas
1 cup Monterey Jack cheese, grated
Margarine
1 cup plus refried beans
Sour cream- optional
Salsa - optional
Melt about a teaspoon of margarine in a nonstick fry pan. Place
tortilla in pan, a portion of cheese on top of the tortilla, then a gob
of refried beans. Fold sides together in shape of a burrito. Turn heat
up to medium and cover. Check after a few minutes so food doesn't burn.
When cheese is just starting to milk, turn off heat but leave covered
pan on the burner for another minute or two. Remove from pan to a
plate. Add sour cream or salsa or what ever condiment of choice.
SOAP BUBBLES
1/2 cup dish detergent
5 cups cold water
2 tablespoons glycerin - available at drugstore
Coat hanger
Bend coat hanger into a loop. Mix detergent with cold water. Measure
carefully - it does make a difference. Stir, then add glycerin. Dip
coat hanger loop into the solution and wave it in the air. Don't toss
solution after use - the longer it sits, the better it gets.
TACO TARTLETS
~Thank you, Connie
Meat Shells:
1 pound ground beef
2 tablespoons seasoning mix
2 tablespoons ice water
Filling:
1 cup sour cream
1 tablespoons taco sauce
1 cup tortilla chips, coarsely crushed & divided
1/2 cup Cheddar cheese, shredded
Combine shell ingredients, mix well. Press meat mixture into bottom and
sides of small tart pans and set aside. Combine filling ingredients,
except cheese, and spoon into each shell, mounding slightly. Sprinkle
cheese over each tart and bake at 375 degs for about 10 minutes.
FARMER JOHN'S NUGGETS
2 pounds chicken breasts
2/3 cups bread crumbs
1 cup whole-wheat flour
2 eggs
¼ cup peanut oil
2-3 teaspoons salt
½ teaspoon ground black pepper
¼ cup milk
Cut chicken breasts into bite sized pieces. Rinse thoroughly, and dry
with paper towels. While chicken dries, mix together bread crumbs and
flour in one mixing bowl and milk, eggs and oil in another mixing bowl.
Season chicken as desired then dip in milk/oil/egg mixture and roll in
flour mixture. Place pieces on parchment covered baking sheet. Spritz
the chicken generously with peanut oil or vegetable oil to moisten.
Cover loosely with foil and bake for 30 minutes at 350 degs. Use tongs
to turn halfway through baking.
CHOCOLATE PANCAKES
1 stick butter
1/2 cup milk
1/2 cup flour
3 eggs beaten
1/3 cup cocoa powder
Melt butter in 9x13 pan. Combine remaining ingredients and mix well.
Pour over melted butter. Bake in preheated 400 deg oven for 25 minutes
- do not open oven door during baking. Cut into squares and serve with
syrup of choice.
UNPOPPABLE BALLOON
Latex balloon
Clear tape
Straight pin
Blow up a balloon and stick two 2-inch pieces of tape to the surface in
an X. Use the pin to puncture the balloon at the center of the cross.
Even though you'll be able to feel air leaking through the hole, the
balloon will stubbornly refuse to pop (at least for quite a while).
Watch the hole through the tape. It will widen into more of a crack (if
it doesn't, try squeezing the balloon to help things along). When the
crack nears the edge of the tape, the balloon will suddenly pop
BAKED CHICKEN NUGGETS
~Thank you, Wendy
1 package uncooked chicken tenders
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon poultry seasoning
1 egg, lightly beaten
Cut the chicken into "nuggets." Combine the breadcrumbs, cheese and
poultry seasoning. Dip the chicken pieces into the egg, then into the
crumbs. Place on cookie sheet. Bake at 400 degs. for 15 to 20 minutes.
PEANUT BUTTER AND
JELLY FRENCH TOAST
1 egg, beaten
1/4 cup milk
4 slices white bread
Peanut Butter
Jelly of choice
Break egg into large shallow bowl. Beat egg with a fork; stir in milk.
Spread 2 slices of bread with peanut butter, top with jelly. Place
another slice of bread on top and dip sandwich into egg-milk mixture.
Cook on buttered griddle until brown on one side. Turn over and brown
on second side. Serve hot with a spoonful of jelly on top of each.
SUPPER ORANGE SIPPER
2 cups orange juice
1 cup ginger ale
1/2 pint vanilla ice cream
Orange slices
Maraschino cherries
Place juice, ginger ale and ice cream in a blender. Blend for 15
seconds. Pour into tall glasses and garnish with an orange slice and
cherry.
FINGER JELL-O
1 package (9 ounce) Jell-o, flavor of your choice
4 envelops Knox gelatin
Dissolve Jell-o in 3 cups boiling water. Dissolve Knox in 1 cup cold
water in 9x13 inch pan. Add Jell-o mixture to gelatin. Stir to mix
well, then chill until set. Cut in blocks and serve.
Great idea for party's, good finger food for toddlers, after school
snack.
CHICKEN NUGGETS
~Thank you, Lynn
1 pound chicken breast fillets
1 ounce plain flour
¼ teaspoon spice of your choice, garlic, onion, etc . would do
1/4 teaspoon salt
1 egg
3-4 handfuls of bread crumbs
Oil
Cut chicken into bite sized pieces. Get four bowls or plates. The first
for the sieved flour with mixed in a pinch of chicken spice, salt and
pepper. The second for the egg, beaten with a pinch of salt and half a
tablespoon water or vegetable oil. The third for the breadcrumbs. The
last is to put the finished nuggets on.
Dip each piece of chicken, first in the flour mix so it is coated,
shake off any excess. Next into the egg and lastly roll it in the
breadcrumbs before laying it on the plate to dry. As you work through
all the pieces your fingers will get a thick coating on too, resembling
chicken nuggets themselves. When all the chicken pieces are coated put
the plate uncovered in the fridge to dry and crisp up a bit. This can
be for as little as ten minutes but an hour or two is better.
Heat up approximately 3 tablespoons sunflower / vegetable oil in a wide
frying pan. When hot add as many nuggets as will fit without crowding.
Turn when golden on one side. When all sides are cooked remove onto
kitchen paper to drain off some oil. As soon as they are all cooked
serve while hot.
Note: Same thing can be done with strips of fish and gain the supermom
of the year award!
APPLE PANCAKES
3 eggs separated
3 tablespoons sour cream
1 peeled apple, finely chopped
3 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
Separate eggs and add sour cream, apple, flour, baking powder and
cinnamon to the
yolks, stirring well. Beat egg whites until peaks form and fold into
yolk mixture. Cook on hot, lightly greased griddle until golden brown.
DOUBLE DECK BROWNIES
~Thank you, Irene
1/3 cup shortening
1 cup sugar
2 eggs
1/2 cup sifted flour
1/2 teaspoon baking powder
1 cup chopped nutmeats
1 teaspoon vanilla
1 1/2 squares baking chocolate, melted
Melt shortening. Add sugar and eggs, mixing well. Combine flour,baking
powder and add to first mixture. Add nuts and vanilla. Divide in half
and add melted chocolate to one half. Spread chocolate mixture in 8
inch square greased pan. Spread remaining half of dough on top. Bake at
375 degs 20 to 25 minutes.
CHEESEBURGER
CASSEROLE
8 slices day old bread
Butter
1/2 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped celery
1 tablespoon prepared mustard
1/2 teaspoon salt
1 cup grated sharp Cheddar cheese
1 egg, beaten
3/4 cup milk
1/2 teaspoon salt
Dash of pepper
1/8 teaspoon dry mustard
Heat oven to 350 degs. Toast bread, butter both sides and cut
diagonally in half. In skillet, mix ground beef, onion, celery,
prepared mustard and salt. Cook and stir over medium heat until meat is
lightly browned. Arrange toast, hamburger mixture and cheese in
alternate layers in greased 9x9 baking dish. Mix remaining ingredients
and pour over layers in pan. Bake, uncovered for 30 minutes. Serves 4-6
JELL-O JIGGLERS®
2-1/2 cups boiling water (Do not add cold water.)
2 packages (8-serving size each) JELL-O Brand Gelatin, any flavor
Stir boiling water into dry gelatin mix in large bowl at least 3
minutes until completely dissolved. Pour into 13x9-inch pan.
Refrigerate at least 3 hours or until firm. Dip bottom of pan in warm
water 15 seconds. Cut into 24 decorative shapes using 2-inch cookie
cutters, being careful to cut all the way through gelatin to bottom of
pan. Lift Jigglers from pan. Reserve scraps for snacking. Store in
tightly covered container in refrigerator.
PASTEL PAINTINGS
Paint with Jell-0 Gelatin? Sounds pretty weird, but it’s deliciously
artistic.
1 tablespoon Jell-0
3 tablespoons boiling water
Place Jell-0 Gelatin in a small glass bowl or small sturdy paper cup.
Use different cups for different colors. Stir in boiling water making
sure to dissolve Jell-0 Gelatin completely or you’ll get little lumps
on your painting. Let cool, then use within 30 minutes, so it doesn’t
start to set. Now you're ready to paint. Once you’ve finished, leave
your painting on a flat spot to dry. Paintings will take a couple of
hours to dry, and depending on the paper used, may be a little sticky
even when dry.
Source: Kraft Foods
BROWN SUGAR PANCAKES
~Thank you, Barb
1 large egg
3/4 cup milk
1 tablespoon vegetable oil
1 tablespoon brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup oat bran
1 cup boxed pancake mix
In a large mixing bowl whisk together egg, milk, oil, brown sugar and
cinnamon. Add oat bran and boxed pancake mix, mixing just until
combined - don't over mix - leaving small lumps. Cook on hot griddle.
WISC MAC & CHEESE
1 tablespoon olive oil
1 cup heavy cream
1 cup half-and-half (or light cream)
2 egg yolks
1/2 teaspoon ground nutmeg
2 cups (8 ounces) extra-sharp Cheddar cheese, grated
2 cups (8 ounces) Fontina cheese, grated
2 cups (8 ounces) Parmesan cheese, grated
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
1 cup bread crumbs
3 cups (12 ounces) elbow macaroni
Heat oven to 400 degs. Grease a large casserole dish (3 or 4 quarts)
and set aside. Bring a large pot of lightly salted water to a boil. Add
the macaroni and cook until tender but still firm to the bite, about 5
to 7 minutes. Drain well and transfer to the baking dish. Toss with
olive oil to prevent pasta from sticking together.
Combine the cream, half-and-half, egg yolks and nutmeg in a medium
saucepan. Place over medium heat and add 1 1/2 cups each of Cheddar,
Fontina and Parmesan cheeses. Stir gently and cook until the cheeses
are melted and the sauce is smooth, about 5 to 10 minutes. Do not boil.
Season with Worcestershire sauce and white pepper.
Pour the sauce over the macaroni and stir until it is completely
coated. Sprinkle the remaining cheese on top. Bake until the sauce
bubbles and the edges are lightly browned, about 15 minutes. When the
macaroni is cooked, remove from the oven. Set the oven to broil.
Sprinkle the bread crumbs evenly over the macaroni and broil for a
minute or until the top is golden brown. Serve immediately.
BEEF TACOS
2 pounds ground round
1 teaspoon canola oil
3 tablespoons minced white onion
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 tablespoon chili powder
1/2 teaspoon Oregano
1 teaspoon minced fresh Serrano chile or jalapeno
1-1/2 cup tomato sauce
24 taco shells
Shredded iceberg lettuce
Finely chopped ripe tomato
Shredded Longhorn cheese
Preheat oven to 200 degs. In a large skillet over medium heat, brown
the meat in the oil. Pour off any excess oil. (If you're using ground
round, there shouldn't be any excess, but drain whatever is there.) Add
the onion, garlic, salt, pepper, spices, chiles and tomato sauce, and
stir well. Lower heat, cover and simmer for 10 minutes. While filling
is simmering, heat the taco shells in the preheated oven. Fill hot taco
shells with meat mixture, and top with shredded lettuce, chopped
tomatoes and grated cheese
LONG BURGERS
1 pound ground beef
Salt and pepper to taste
4 sweet gherkin pickles, quartered lengthwise
2 ounces grated cheese
4 toasted frankfurter rolls
Condiments of choice
Season ground beef with salt and pepper. Shape into 5x6" patties. Place
pickle in center of each burger, lengthwise. Sprinkle with cheese. Roll
up each burger to frankfurter shape. Broil or pan fry to desire
doneness. Serve on frankfurter roll with choice of condiment.
ROCK CANDY
Materials
Clean 1 quart glass jar with wide mouth
Kite string
Paper clip
Pencil
Sugar
Boiling water
Fill the jar with sugar. Slowly pour the boiling water into the jar
while stirring with a long-handled spoon until all the sugar is
dissolved. Tie the paper clip to one end of the string and measure the
height of the jar plus a few inches. Cut the string and tie the cut end
to the pencil. Place the pencil across the mouth of the jar and roll
the string around the pencil until the paper clip is just above the
bottom of the jar. Place the jar on the kitchen window ledge. Rock
candy crystals will grow on the string. The longer the string is in the
jar, the larger the crystals will grow. From time to time, break up
crystal formation on the jar and on the surface.
PIZZA BURGERS WITH A
DIFFERENCE
~Thank you, Lori
1 pound ground beef
3/4 pound bologna, ground
3/4 processed cheese, cubed
1 teaspoon oregano
1 can (16 ounce) spaghetti sauce
Hamburger buns
Combine all ingredients, except buns. When well mixed, cut open buns
and spread mixture on buns. Place on cookie sheet and bake at 400 degs
for 15-20 minutes.
MACARONI CON CARNE
1/2 pound macaroni
1 minced onion
1 tablespoon butter
3/4 pound ground round
1 can tomato soup
1 cup grated cheese
Bread crumbs
Cook macaroni in salted water. Drain. Fry onion in butter, add ground
round and cook three minutes. Add soup and cheese. Put macaroni in
buttered baking dish, put meat mixture in center. Cover with bread
crumbs and cheese. Bake at 350 degs for 30 minutes.
MACARONI LOAF
1/2 cup macaroni
1 cup cream
1 cup soft bread crumbs
1/2 grated cheese
1/4 cup melted butter
1 teaspoon onion juice
1 teaspoon salt
3 eggs, beaten separately
Cook macaroni in boiling water. Drain. Pour hot milk over bread crumbs
and melted butter, add beaten yolks and macaroni and other ingredients.
Fold whites in last. Put in greased bread pan, stand in hot water and
bake at 350 degs for one hour.
TACO SALAD
1 1/2 pound ground round
Taco Sauce
1 onion diced
3 tomatoes
Head of lettuce
Nacho Cheese Doritos
1 bag American shredded cheese
Italian salad dressing
Brown beef and drain. Add taco sauce and let cool. Add diced tomato,
onion and lettuce. Blend in cheese and Doritos. Allow individuals to
put their own dressing on.
SAUCE PAN BROWNIES
~Thank you, Angie
2 squares unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
3/4 cup flour
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate bits
Preheat oven to 350 degs. Melt butter and chocolate in a 2 quart
saucepan, on low heat, stirring occasionally. Stir in sugar and cool to
room temperature. Stir in eggs and vanilla, then flour and nuts. Turn
into a buttered 9" square pan and bake 25 to 30 minutes. Remove from
oven and immediately sprinkle chocolate bits over the top. Allow to
stand 5 to 10 minutes or until bits melt. Spread to make frosting. Cook
and cut into squares.
MACARONI & CHEESE
8 ounces macaroni
1 carton (8 ounce) cottage cheese
3/4 cup sour cream
1 egg slightly beaten
5 ounces mixed Colby & American grated cheese
1 teaspoon salt.
Cook macaroni and put in casserole dish. Mix the other ingredients and
pour over macaroni. Bake at 350 degs until bubbly.
HONEY CHICKEN FINGERS
4 halved boneless/skinless chicken breasts (cut into strips)
1 cup natural bread crumbs
1 cup corn flakes (finely crushed)
1 cup honey
Preheat oven to 375 degs. Place corn flakes in a plastic bag and crush
finely. Combine bread crumbs and crushed corn flakes in shallow bowl
and set aside. Coat each finger lightly in honey mixture, then dip into
bread crumb mixture. Coat evenly. Place chicken strips on lightly
greased baking tray. Bake for approximately 20 minutes or until chicken
strips are golden and cooked through.
CHEESY TACOS
1 pound lean ground beef
1 cup shredded Mexican-style cheese
12 taco shells
2 cups shredded lettuce
1 cup fresh chopped tomatoes
1 can sliced black olives
1 (8 ounce) jar salsa of choice
Place ground beef in a skillet and cook over medium heat, stirring
often, until no longer pink. Remove from heat and drain fat. Stir in
cheese and olives and mix well until cheese is melted. To assemble
tacos spread 2 tablespoons of ground beef and cheese mixture into taco
shells. Top with lettuce, tomatoes and salsa.
PEANUT BUTTER BANANA
BREAD
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine
3/4 cup crunchy style peanut butter
2/3 cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana
Preheat oven to 350F. Lightly grease a medium loaf pan and set aside.
Combine flour, baking powder, baking soda and salt and sift into a
large bowl. In a separate bowl add the peanut butter, margarine and
sugar and mix together. Add the eggs and mix. Add this mixture to the
sifted dry ingredients and mix together but do not over beat. Gently
fold in the mashed banana and transfer to baking pan. Bake at 350 degs
for approximately 45 minutes to 1 hour or until baked through.
HAMBURGER WEDGES
~Thank you, Marion
1/2 pound ground beef
1/2 cup stale breadcrumbs
1 egg (beaten lightly)
1 tablespoon finely chopped onion
2 teaspoons olive oil
2 cheese slices 2 pita pockets
2 tablespoons ketchup
Vegetable oil for frying
Combine ground beef, egg, bread crumbs and onion in medium bowl. Shape
into two patties. Heat oil in frying pan and cook patties until browned
on each side and cooked through. Place cheese on top of patties during
last few minutes of cooking to melt. Split pita in half. Spread each
side with ketchup top with patties and remaining pita. Cut into wedges.
Serve with potato wedges and salad.
MINI HAMBURGERS
1/2 pound ground beef
1/2 cup stale breadcrumbs
1 egg (lightly beaten)
1 tablespoon finely chopped onion
3 tablespoons ketchup
8 slices bread
4 cheese slices (cut in half)
1 tomato (sliced thinly)
2 lettuce leaves (cut in half)
Vegetable oil for frying
Combine ground beef, egg, breadcrumbs, onion and 2 tablespoons ketchup.
Shape into 8 small (mini) patties. Heat oil in frying pan and cook
patties until browned on each side and cooked through. Place cheese on
top of patties during last few minutes of cooking to melt. Cut bread
with round cookie cutter shape and top with patties , tomato, lettuce
and ketchup.
PEANUT BUTTER BANANA
WRAPS
Tortilla
Peanut Butter
Banana
Honey
Spread tortilla with peanut butter. Place banana slices on top of
peanut butter. Drizzle with a little honey. Wrap and cut into segments
CRUNCHY MAC &
CHEESE
Shhhhhhhhh! Veggies added!
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 tablespoons grated Parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 tablespoons butter
Preheat oven to 375 degs. Coat casserole dish with cooking spray. Put
cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a
bowl and mix in wheat germ and Parmesan. Prepare macaroni and cheese
according to package directions, adding White Puree, Orange Puree, or
both (use no more than 1/2 cup puree total per 6-oz box of macaroni and
cheese). Transfer to casserole dish, sprinkle with crunchy topping, and
dot with butter. Bake 10 to 15 minutes, or until topping is golden.
Orange Puree
1 medium sweet potato or yam, peeled and rough chopped
3 medium to large carrots, peeled and sliced into thick chunks
2-3 tablespoons water
In a medium pot, cover carrots and potatoes with cold water and boil
for about 20 minutes until yams, and especially the carrots, are very
tender. Drain the potatoes and carrots and put them in the bowl of food
processor with two tablespoons of water. Puree on high until smooth; no
pieces of carrots or potatoes should remain. Stop occasionally to push
the contents from the top to the bottom. If necessary, use the third
tablespoon of water to make a smooth puree, but the less water the
better.
White Puree
2 cups cauliflower, cut into florets
2 small to medium zucchini, peeled and rough chopped
1 teaspoon fresh lemon juice
1-2 tablespoons water, if necessary
Steam cauliflower in a vegetable steamer over 2 inches of water, using
a tightly-covered pot, for about 10 to 12 minutes until very tender.
Alternatively, place cauliflower in a microwave-safe bowl, cover with
water, and microwave on high for 8 to 10 minutes until very tender.
While waiting for the cauliflower to finish steaming, start to pulse
the raw peeled zucchini with the lemon juice only (no water at this
point). Drain the cooked cauliflower. Working in batches if necessary,
add it to the pulsed zucchini in the bowl of the food processor with
one tablespoon of water. Puree on high until smooth. Stop occasionally
and push contents from the top to the bottom. If necessary, use the
second tablespoon of water to make a smooth (but not wet) puree.
Source: Sneaky Chef
SWEET POTATO FRIES
Cooking spray
6 sweet potatoes
3 tablespoons canola oil
1 teaspoon salt
Pinch cayenne pepper (optional)
Preheat oven to 425 degs. Coat a large baking sheet with cooking spray.
Peel the sweet potatoes, and cut them into 1/2-inch french fries. Place
potatoes in a large resealable plastic bag, and add oil, salt, and
cayenne pepper, if desired. Secure the bag, and shake well until
potatoes are coated with oil.
Arrange potatoes on the baking sheet, and bake for 25 minutes. Turn
with a spatula and bake another 15 to 20 minutes, or until golden.
Watch carefully, as thinner fries may not take quite as long. Transfer
fried to a serving platter.
OATMEAL- RAISIN ICE
CREAM SANDWICH
~Thank you, Nancy
1/2 cup semisweet or milk-chocolate chips
8 large, soft oatmeal-raisin cookies
1/2 to 3/4 cup vanilla ice cream or frozen yogurt
Heat chocolate chips in a small saucepan over very low heat until
melted, about 5 minutes. Stir to create a smooth sauce. Meanwhile,
place two heaping tablespoons of ice cream on one cookie; stack another
cookie on top to create a sandwich. Use a spoon to coat half of the
cookie sandwich with melted chocolate sauce. Repeat with remaining
cookies, ice cream, and chocolate sauce.
Transfer sandwiches to a small cookie sheet; place in freezer until
chocolate has hardened, about 10 minutes.
ROASTED POTATO WEDGES
5 large baking potatoes (about 2 lbs)
1/4 cup olive oil, plus more for baking pan
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon paprika
Salt to taste
Cut the potatoes into quarters or sixths, depending on size. Lightly
oil a 9 by 13-inch baking pan. Arrange potato wedges in a single layer
in the prepared pan. In a small mixing bowl, stir together the olive
oil with the remaining ingredients. Drizzle oil mixture over the wedges
and toss to coat. Cover the pan tightly with foil and refrigerate for
up to 3 hours. Preheat oven to 350 degrees. Bake wedges, covered, for
40 minutes. Uncover, stir, and bake for 20 minutes more, until soft and
golden brown around the edges.
EGG & SAUSAGE
MUFFINS
Cooking spray
1/2 of a 12-oz package of bulk turkey or pork sausage meat, thawed
8 eggs
1/4 cup low-fat milk
1/4 teaspoon salt, or to taste
Pinch of black pepper
6 English muffins
2 tomatoes
Preheat oven to 350 degs. and spray a 12-cup muffin pan with cooking
spray. In a large skillet, brown the sausage until it's crispy,
breaking it up with a wooden spoon as it cooks. Cool slightly, and
crumble into small chunks. In a medium mixing bowl, beat eggs and milk
together. Add salt and pepper, and stir in crumbled sausage.
Ladle mixture into prepared muffin cups. Bake for 12 to 15 minutes, or
until set. Let cool, then loosen gently and remove to a plate. Split
and toast the English muffins. Cut tomatoes into about 12 thin slices.
Place a slice on each toasted muffin half, and top with an egg-sausage
muffin.
STRAWBERRY CHEESECAKE
3 ounces of cream cheese, softened for 10 seconds in the microwave
3 tablespoons strawberry jam
A few sheets of graham crackers, broken into squares or rectangles
Mix the softened cream cheese with the jam. Spread a little of the
mixture on top of each graham cracker. Either eat right away, or chill
for 30 minutes. The grahams will soften and become more like a
cheesecake crust, and the topping will firm up.
CHOCOLATE BANANA
TORTILLAS
~Thank you, Peggy
Pat of butter
One banana, thinly sliced
Handful chocolate chips
Two flour tortillas
Powdered sugar for dusting (optional)
Melt butter in nonstick pan. Arrange banana slices over one tortilla
and mash them in very lightly with a fork. Dot with chocolate chips and
place second tortilla on top. Slide into frying pan and cook for a few
minutes on each side, until brown and golden at the edges. Let cool for
a minute or two, then slice into wedges and serve dusted with powdered
sugar, if desired.
RICE KRISPIES TREATS
3 tablespoons butter
1 package (10 ounce) regular marshmallows
6 cups Kellogg's Rice Krispies cereal
In large saucepan, melt butter over low heat. Add marshmallows and stir
until completely melted. Remove from heat. Add Kellogg's Rice Krispies
cereal. Stir until well coated. Using buttered spatula or was paper,
evenly press mixture into a 13x9x2”pan coated with cooking spray. Cool.
Cut into 2 inch squares.
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PEACHSICLES
8.25-ounce can light sliced peaches in fruit juice, drained
1 cup fat-free or low-fat plain yogurt
1/4 cup frozen orange juice concentrate, thawed (about 2 ounces)
2 teaspoons honey
1/2 teaspoon vanilla extract
Cut the peaches into bite-size pieces. Put 3 pieces in each of four
paper or plastic 5-ounce juice cups. Transfer the remaining peaches to
a small bowl. Stir the remaining ingredients into the bowl with the
peaches. Pour into the juice cups. Insert a wooden Popsicle or craft
stick into the center of each cup. Cover the cups with plastic wrap or
aluminum foil, allowing the sticks to poke through the covering. Put
the cups with the stick side up on a level surface in the freezer.
Freeze for 3 hours, or until solid. To serve, peel or cut the paper or
plastic from the frozen pops.
Nutrition Analysis (per serving) Calories 71; Total Fat 0.0 g;
Saturated Fat 0.0 g; Polyunsaturated Fat 0.0 g; Monounsaturated Fat 0.0
g; Carbohydrate 15 g; Sugar 13 g; Fiber 0 g; Cholesterol 1 mg; Protein
3 g; Sodium 37 mg
Source: American Heart Assn.
SLUMBER PARTY FRENCH
TOAST
1/4 cup (1/2 stick) margarine
1/2 cup firmly packed dark brown sugar
3/4 teaspoon ground cinnamon
Liquid egg substitute equal to 2 eggs
1/4 cup skim milk
6 1-inch-thick slices French bread
1 to 2 tablespoons powdered or confectioners' sugar
Place margarine in baking pan or heat-proof baking dish. Place pan on
burner. Turn heat to low. Heat margarine until melted. Place brown
sugar in small bowl. With fork, stir in cinnamon. Sprinkle mixture
evenly over melted margarine in baking pan or dish. Combine egg
substitute and milk in glass pie plate. Mix with fork until blended.
With fingers or fork, dip bread slices into egg mixture to coat both
sides. Lay slices over sugar-cinnamon mixture in baking pan or dish.
Pour any remaining egg mixture over the bread slices. Cover pan with
foil and refrigerate overnight.
Remove pan from refrigerator 1 hour before baking. Let stand on the
kitchen counter to reach room temperature. Preheat oven to 375 degrees
F. Carefully place pan of French toast in hot oven. Bake 25 minutes.
Remove foil from pan, bake for 15 minutes longer. Sprinkle French toast
with powdered sugar. Serve warm. Serving size - l slice.
TOP HAT PIZZA
1 - 7-to 7-1/2-inch round piece whole-wheat pita or pocket bread
3 tablespoons prepared pizza sauce
1 tablespoon green or red bell pepper
2 teaspoons chopped onion
1/8 teaspoon dried Italian herb seasoning
1/2 ounce part-skim mozzarella cheese (2 tablespoons grated)
1/2 teaspoon grated Parmesan cheese
Preheat oven to 400 degrees F. Using kitchen scissors cut out a circle
from top layer of the pita bread, leaving 1 inch of top all around to
form an edge or border. Save cut-out circle. Place bottom of pita on
cookie sheet or baking sheet. Bake 5 minutes. Remove and cool slightly.
Using small spatula or spoon, spread pizza sauce evenly on top and also
under the edge of the pita bread. Sprinkle bell pepper, onion, Italian
seasoning, and mozzarella cheese evenly on top of sauce. Top with
reserved circle of pita bead to form a "hat." Return completed to
baking sheet. Bake in hot oven for 8 to 9 minutes. Remove pan from oven
to cooling rack. Sprinkle with Parmesan cheese and let stand a few
minutes. Cut in half, serve hot. Serves one.
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FRUIT WHIP
1-1/2 cups boiling water
1 package (8-serving size) or 2 pkg. (4-serving size each) JELL-O
Orange Flavor Sugar Free Gelatin
Ice cubes
1 cup cold orange juice
1 can (11 ounces) mandarin orange segments, drained
Stir boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Add enough ice cubes to juice to measure 2 cups.
Add to gelatin; stir until ice is partially melted. Place in blender
container; cover. Blend on medium speed 30 seconds. Spoon orange
segments evenly into 10 dessert glasses or large glass serving bowl.
Gradually pour gelatin mixture over fruit. Refrigerate 45 minutes or
until set. (As gelatin sets, a frothy layer forms on top with a clear
layer on the bottom.) Serves 10.
Per serving: 90 calories, 0.g total fat, 0g saturated fat, 0g
cholesterol, 65mg sodium, 20g carbs, 1g dietary fiber, 20g sugar.
Source: Kraft Foods
FANTASTIC FRENCH
TOAST
2 eggs
½ cup fat free milk
1/2 teaspoon vanilla
6 pieces sliced whole wheat bread
1 tablespoon maple syrup (optional)
Cooking spray
Preheat griddle/pan over medium heat, or set an electric frying pan at
375 degs. Put eggs, milk, and vanilla in a pie pan or shallow bowl and
beat with a fork until well mixed. Remove griddle/pan from stove and
spray with cooking spray, return to heat. Dip both sides of bread, one
slice at a time, in the egg mixture and cook on the hot griddle or
frying pan. Cook on one side until golden brown. Turn the bread over to
cook the other side. It will take about 4 minutes on each side. Top
with syrup if desired. 6 servings.
Per Serving Calories 101.5, Total Carbs 12.8 g, Dietary Fiber 1.9 g,
Sugars 2.7 g, Total Fat 2.6 g, Saturated Fat 0.7 g, Unsaturated Fat 1.9
g, Potassium 92.3 mg, Protein 6.5 g, Sodium 166.4 mg
Dietary Exchanges
1/4 Meat, 1 Starch
SHAKE 'N BAKE
CHICKEN NUGGETS
5 boneless skinless chicken breast halves
1 packet chicken Shake 'n Bake seasoning and coating mix
Cut chicken into 1 1/2 inch to 2 inch pieces. Shake pieces with coating
mixture; discard any remaining mixture. Bake at 400 degs for 10 to 15
minutes or until cooked through.
6 servings/Serving size: 1/6 recipe - 160 Calories from Fat -- 20 Total
Fat -- 2.5g Saturated Fat -- 0.5g Cholesterol -- 55mg Sodium -- 360mg
Carbohydrate -- 9g Dietary Fiber -- 0g Sugars -- 1g Protein – 24g
Click
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PEANUT BUTTER AND APPLES
2 English muffins
Peanut butter
Apple slices
Brown sugar
Cinnamon
Bacon slices
Split muffin and lightly toast. Spread with peanut butter and arrange
apple slices on top. Sprinkle with sugar and cinnamon. Partially cook
bacon, cut strips and place on top. Cook under broiler for a few
minutes.
WILD WEDGES
2 flour tortillas
Non stick cooking spray
1/3 cup Cheddar cheese
1/3 cup chopped, cooked chicken
1 green onion sliced thin
2 tablespoons salsa
Heat large skillet over medium heat. Spray one side of one tortilla
with cooking spray and place in skillet, sprayed side down. Top with
cheese, chicken, green onion and salsa. Place remaining tortilla over
mixture; spray with nonstick spray. Cook 2 to 3 minutes per side or
until golden brown and cheese is melted. Cut into 8 triangles.
CITRUS BERRY
SHORTCAKE
2 individual sponge cakes
2 tablespoons orange juice
1/2 cup lemon chiffon yogurt
1/2 cup frozen whipped topping, thawed
1 cup sliced berries of choice
Place individual cakes on serving plate, drizzle with orange juice.
Fold together yogurt and whipped topping. Spoon half of mixture onto
cakes, top with berries.
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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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