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A
to Z
Recipes
September 11,
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. Many
people, all over the world, remember where they were and what they were
doing ten years ago today. Not many events in recent history have made
such an indelible mark in the minds and hearts of so many as the
terrorist attacks against the United States of America on September 11,
2001. Personally, I will never forget what I felt that day.... not just
what I was doing when I heard about it. It made me cherish my country,
my family, and want to protect them from harm every moment since. I
became a politically mature person that day. That is a sad admission
since I was well into my forties when it happened. But I swore to
uphold my end of the deal and never sit still while any one or any
thing threatened our freedom. And... I further prove it every time I
vote. Say a prayer for every government whose freedom is threatened by
evil, even if from within. God created us all as equals and deserving
of the freedom to live within His laws as we choose. I pray that God
continues to bless America.
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
for two 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 Wednesday, God willing.
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tell ten friends to tell ten today!
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My God! How little do my
countrymen know what precious blessings they are in possession of, and
which no other people on earth enjoy!
~Thomas Jefferson
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Cooking Tip
Hoisin sauce is often called Chinese barbecue sauce because it can be
used as a glaze for meats and also as a condiment. It is a dark sauce
that's salty, sweet and spicy and is made from soybean paste, garlic,
chilies, and spices. It also includes sugar and vinegar. In general,
it's better cooked than raw.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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to Z Newsletters. Make sure to include your name and location
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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
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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
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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
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to research and verify your sources. There will be NO recipes
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Use
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Use
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See
the A to Z
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The
theme issue
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Fall" has a deadline of September 30,
2011,
and will be posted on October 9, 2011.
Please
use this email
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recipes: The
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Deep Thoughts About
Pigs and Sheep
~Shared by Mary H.,
Montreal, Canada
- Do you think sheep know when you're pulling the wool over their eyes?
- Does the person who inventories sheep often fall asleep on the job?
- If a pig is sold to the pawn shop is it then called a ham-hock?
- If we make sweaters out of a sheep's hair, what do the sheep use to
make sweaters?
- If you can't make a silk purse from a sow's ear what can you make
with it?
- If you pushed a pig down a hill would he be a sausage roll?
- What do pigs say when they don't want to do something? Would it be
'Yea when humans fly'?
- What do sheep count when they can't get to sleep?
- Why can't pigs look up into the sky?
- Why do pigs have curly tails?
- Why do we call them guinea pigs when they are neither from Guinea nor
are they pigs?
- Why don't sheep shrink when it rains?
- Why is it that only pigs and humans can get sunburn?
- Why is it that the first thing we try to do after killing a pig is to
cure it?
- Would a small pig be called a hamlet?
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
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Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
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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
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
SUNDAY POTATOES
~Shared by Deb,
Roswell, NM
2 cups milk
1 stick butter
6 medium potatoes
1/4 green pepper
1/4 red sweet pimiento
5 green onions
1 teaspoon salt
Pepper to taste
Heat milk and butter until butter is melted. Coarsely grate or grind
potatoes, pepper, pimiento and onions into 1 1/2 quart casserole,
adding liquid and seasonings, as you grate or grind vegetables into
casserole. Stir and place uncovered in oven at 250 degrees F. 5 to 6
hours. Add milk if it looks too dry, while cooking.
FEISTY WHITE BEAN DIP
~Shared by Luanne,
FL
This light and zesty dip is a quick and easy summertime snack. It takes
less than 5 minutes to prepare and is great just-made, but I like it
best chilled. Prepare up to two days in advance for convenience.
1 can white beans, rinsed and drained
2 sprigs parsley, leaves only
5 cloves garlic
1 fresh jalapeño or serrano, stem, seeds and membrane removed
juice of 1 lime
salt
Serve with bread, crackers, or tortilla chips
Combine all ingredients in a blender or food processor and process
until smooth. Chill if desired and serve with bread, crackers, or
tortilla chips.
DILLY BREAD
~Shared by Mary,
Roswell, NM
1 package dry yeast
1/4 cup warm water
1 cup creamed cottage cheese, heated to lukewarm
2 tablespoons sugar
1 tablespoon instant minced onion
1 tablespoon margarine
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon soda
1 egg beaten
2 1/3 to 2 1/2 cups flour
Dissolve yeast in warm water, combine all ingredients and let rise in
warm place until double in size. Stir down. Turn into greased 8 inch
round casserole. Let rise until light. Bake at 350 degrees F. 40 to 50
minutes. Brush with soft butter and sprinkle with salt.
LAYERED COOKIES
~Shared by Cherie
S., WA
"Growing up I had these cookies with graham cracker crumbs, walnuts,
and semi sweet chocolate. This is the version my son likes."
Preheat oven to 350 degrees.
1 1/2 cups ginger cookie crumbs
2 tablespoons sugar
1/2 cup melted butter
6 oz white chocolate chips
1 cup coarsely chopped macadamia nuts
1 1/3 cup coconut
1 can sweetened condensed milk
Mix the cookie crumbs, sugar and butter together and press into the
bottom of a 9" x 13" x 2" pan. Sprinkle the chips and nuts evenly over
the crust. Cover with coconut and then spread sweetened condensed milk
over the top. Bake at 350 degrees for 30 minutes.
Note: Change things up with different nuts, chips and crumbs. These are
easier to make if you put the milk on the crumb layer, but I don't like
the resulting cookie near as much!
SPICY CHICKEN SOUP
WITH BABY CORN
& BELL PEPPERS
~Shared by Pat,
Merritt Island, FL
This is a quick and easy, hot and spicy recipe with lots of flavors.
Red curry powder gives you the heat you long for on a cold winter day.
INGREDIENTS:
1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
2 tsp. red curry powder, divided
1 tsp. salt or to taste, divided
1 Tbs. olive oil
1 15-oz. can cut baby corn, drained and rinsed
1 med. green bell pepper, cut into strips
1 med. red bell pepper, cut into strips a
2 1/2 C. chicken broth
1 13.5-fl.-oz. can coconut milk
2 tsp. fresh lime juice
1/2 C. fresh cilantro leaves
DIRECTIONS:
1. Combine chicken, 1 tsp. red curry powder and 1/2 tsp. salt in a
medium sized bowl and mix well.
2. Heat oil in a 4-qt. saucepan at medium heat. Add chicken and stir.
When chicken becomes white, add baby corn, bell peppers and the rest of
the red curry powder. Stir and mix well and cook for few more minutes.
3. Add chicken broth and coconut milk. Stir. Cover and bring to a boil.
4. Reduce the heat. Add lime juice and additional salt if required.
Stir and let it simmer for 10 minutes.
5. Remove the pan from heat. Add cilantro leaves. Mix well and serve.
Source: Recipe4Living
BLUEBERRY SALAD
~Shared by Lynn,
Roswell, NM
15 ounce can blueberries
1 - 3 ounce package raspberry gelatin
1 - 3 ounce package lemon gelatin
1 cup chopped pecans
1 - 3 ounce package, cream cheese
60 miniature marshmallows
1 cup cream, whipped
Heat juice from berries plus enough water to equal 4 cups. Dissolve
gelatin in liquid. Ad marshmallows and cream cheese to hot liquid, stir
until marshmallows and cream cheese have dissolved. Add berries. Chill
until partially set. Add whipped cream and pecans. Chill
PORK TENDERLOIN
CAROLINE
~Shared by Johnny,
LA
If you're cooking for only two people or smaller appetites, this recipe
can easily be halved.
2 1-pound pork tenderloins (or 1 2-pound pork tenderloin, if that's all
you can find)
lemon pepper, to taste (or about 3 to 4 teaspoons)
1/4 cup butter
1/4 cup fresh lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley (optional)
Cut each of the tenderloins into eight equal pieces. Place the pieces
between sheets of plastic wrap or waxed paper and flatten to 1/2-inch
thickness. Sprinkle with lemon pepper on both sides.
Melt the butter in a large skillet over medium heat. Cook the
tenderloin pieces in butter for 3 to 4 minutes on each side, or until
no longer pink and juices run clear. Remove to a warm serving plate.
To the pan juices, add the lemon juice, Worcestershire sauce and
mustard. Stir and heat through. Pour sauce over the pork, sprinkle with
parsley and serve immediately.
Makes 4 to 6 servings, depending upon appetites.
A nice companion dish is Scalloped Potatoes.
Scalloped Potatoes
1-1/2 tablespoons butter
1 cup fresh bread crumbs
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1-1/4 teaspoons salt
1 teaspoon black pepper, freshly ground
2-3/4 to 3 pounds potatoes (baking potatoes or russets), peeled and
thinly sliced (1/8-inch slices)
1 small onion, peeled and very thinly sliced, rings separated
1-1/2 cups chicken broth
1 cup heavy cream (whipping cream)
1 tablespoon Dijon mustard
Butter a 9x13-inch baking dish, and preheat the oven to 400°F.
Over medium heat, melt the 1-1/2 tablespoons butter and stir in the
bread crumbs. Sauté until golden, remove from heat and set aside.
In a small bowl, combine the flour, thyme, salt and pepper.
Put one-third of the sliced potatoes into the buttered baking dish.
Sprinkle one-third of the flour mixture evenly over the potatoes, and
top with half of the onion rings. Repeat for the second layer, then,
top with the remaining one-third of the potatoes and flour mixture.
Whisk together the chicken broth, cream and mustard, and pour mixture
evenly over the potatoes. Bake for 30 minutes, then, scatter the bread
crumbs over the potatoes. Continue baking for 50 to 60 minutes longer.
Potatoes should be crusty and medium brown on top, but tender and
creamy in the middle. Most of the liquid will be absorbed, but potatoes
should still be moist. Serve warm.
Makes 8 servings.
VIETNAMESE ICED
COFFEE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 cups water
1/2 cup dark roast ground coffee beans
1/2 cup sweetened condensed milk
16 ice cubes
Brew coffee with water using your preferred method to make brewed
coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4
coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to
dissolve the milk.
Serve guests cups of coffee, and give each one a tall glass with 4 ice
cubes, and a long handled spoon. Guests pour hot coffee over the ice
cubes and stir briskly with the long handled spoon, making an agreeable
clatter with the ice cubes to chill the coffee.
BBQ SHRIMP
~Shared by Linda
H., Rosharon, TX
8 lbs whole shrimp
1/2 lb butter
1 cup olive oil
8 once chili sauce
3 tbs Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
3 tbs lemon juice
1 tbs parsley
2 teaspoons paprika
2 teaspoons oregano
2 teaspoons red pepper
1 teaspoon Tabasco
3 tbs liquid smoke
salt and pepper to taste
Wash shrimp. Spread out in shallow pan. Combine ingredients in sauce
pan over low heat and pour over shrimp. Refrigerate. Baste and turn
shrimp every 30 minutes while refrigerated for several hours. Bake at
300 degree for 30 minutes, turning shrimp at 10 minute intervals. Serve
in soup bowl with French bread to dip in sauce.
BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 squares of unsweetened chocolate (I use the stuff in the tube)
½ cup butter
1 cup sugar
2 eggs
½ cup flour
a pinch of salt
1 cup coarsely chopped nuts (any kind)
1 teas vanilla
Melt chocolate in a pan over hot water, or use the melted stuff in the
tube. I just place it in hot warm to warm it up and then squeeze
it out, no mess! Cream butter & sugar, and beat until light
and fluffy. Add eggs, one at a time. Sift flour with salt
and stir into mixture. Stir in nuts, melted chocolate and
vanilla. Pour into a greased pan and bake for 25 - 30 minutes,
until a dull crust forms over the top. Great without any icing or
with a little powdered sugar!
HOLIDAY APPETIZER
PUFFS
~Shared by Treva, NC
16 Servings
Prep: 20 min.
Bake: 25 min.
1 cup water
1/2 cup butter, cubed
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1 can (6 ounces) crabmeat, drained and cartilage removed
1/2 cup shredded Swiss cheese
1 tablespoon minced chives
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
In a small saucepan, bring the water, butter and salt to a boil. Add
flour all at once and stir until a smooth ball forms. Remove from the
heat; let stand for 5 minutes. Add eggs, one at a time, beating well
after each addition. Continue beating until mixture is smooth and
shiny.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
Bake at 400° for 25-30 minutes or until golden brown. Remove to wire
racks. Immediately cut a slit in puffs to allow steam to escape. When
cool, split puffs open; remove tops and set aside. Discard soft dough
from inside.
In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in
the remaining filling ingredients. Just before serving, spoon filling
into puffs; replace tops.
Yield: 4 dozen.
Nutritional Analysis: 3 puffs equals 195 calories, 16 g fat (8 g
saturated fat), 98 mg cholesterol, 369 mg sodium, 7 g carbohydrate,
trace fiber, 7 g protein.
Source: Country Woman Christmas Annual 1998, p23
STRAWBERRY FUDGE
BROWNIES
~Shared by Marilyn
M., Canton, OH
1 package (19.8 oz) Betty Crocker® fudge brownie mix
1/2 cup water
1/2 cup vegetable oil
2 eggs
1 cup frozen strawberries, thawed and drained
1/2 cup chopped pecans
1/2 cup chopped almonds
1/2 cup flaked coconut
1/4 cup caramel topping, room temperature
1/4 cup fudge topping, room temperature
Whipped cream
Heat oven to 325ºF. Grease bottom of 11x7x1 1/2-inch
rectangular pan. Beat brownie mix, water, oil and eggs in medium bowl
with electric mixer on low speed 1 minute, scraping bowl occasionally.
Add strawberries; beat 2 minutes longer. Stir in pecans, almonds and
coconut; spread evenly in pan. Bake 40 to 45 minutes or until toothpick
inserted in center and 2-inches from side of pan comes out almost
clean. Spread or drizzle warm brownies with toppings. (Some cracking
may occur after spreading with toppings.) Let stand at least 1 hour 30
minutes until cool. Serve with whipped cream.
ZESTY MEATBALL
SANDWICHES
~Shared by Johnny,
LA
Servings: 4
Ingredients
1/2 onion, cut into thin strips
1/2 green bell pepper, cut into thin strips
1-1/4 cups prepared spaghetti sauce
1/2 teaspoon dried basil
4 hoagie rolls, split
1/4 cup shredded mozzarella cheese
Meatballs:
1 pound ground beef
1/2 cup soft bread crumbs
1 egg
2 tablespoons finely chopped onion
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
Heat oven to 350 degrees F. Combine meatball ingredients in large bowl,
mixing lightly but thoroughly. Shape into twelve 2-inch meatballs.
Place on rack in broiler pan. Bake in 350 degrees F oven 25 to 30
minutes to medium (160 degrees F) doneness, until not pink in center
and juices show no pink color. Heat 2 tablespoons water in large
nonstick skillet over medium heat until hot. Add onion and bell pepper;
cook and stir 4 minutes or until vegetables are tender. Add spaghetti
sauce, basil and meatballs; heat through, stirring occasionally.
A VEGETABLE STEW
(Tabakh Rohoo)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon ghee (clarified butter)
1 pound lamb meat, cut into small pieces
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ground cardamom
2 onions, sliced
1 potato, peeled and sliced
1 pound eggplant, peeled and cubed
1 pound zucchini, thickly sliced
2 pounds tomatoes, cubed
1 chile pepper, chopped
salt to taste
1 tablespoon tomato paste
1/4 cup water
6 cloves garlic
salt to taste
3 tablespoons dried mint
Heat the ghee in a large pot over medium heat. Place the lamb meat in
the pot, and cook until evenly brown. Season with allspice, cinnamon,
cloves, nutmeg, and cardamom.
Place a layer of onion on top of the lamb in the pot, followed by
layers of potato, eggplant, zucchini, and tomatoes. Do not stir. Place
the chile pepper in the center of the vegetables. Season with salt. Mix
the tomato paste and water, and pour over the vegetables. Bring to a
boil, reduce heat to low, and simmer 1 hour, until vegetables are
tender.
With a mortar and pestle, crush together the garlic, salt, and mint.
Mix with 2 tablespoons of liquid from the pot, and pour over
ingredients in pot. When removing the mixture to the serving dish - a
fairly open or wide bowl - tip the pot and let it slide out the side so
that it stays in the layers.
ROASTED PARSNIP,
CARROT, ZUCCHINI AND
SPINACH SOUP
~Shared by Linda
H., Rosharon, TX
This is a recipe I put together today to use veggies on hand. The
parsnips give it a natural sweet flavor. It was thick like pea
soup without all the fat! Enjoy!
4 Tbsp EVOO, divided
1 large onion, sliced thinly
2 tbsp red wine vinegar to deglaze pan
1 large box of chicken stock
1-2 cups water
3 Parsnips, peeled and cut into chunks
3 Carrots, peeled and cut into chunks
3 very large zucchinis, peeled and cut into chunks
½ lb of fresh baby spinach
1 tsp dried thyme or fresh equivalent
Salt and pepper to taste
½ lemon, juiced
Saute onions in 2 tbsp of oil until caramelized and brown. Add a
pinch of salt and pepper. Add vinegar and scrape bottom of pan
for any fond. Add chicken stock and water (as needed) and simmer.
While onions are sauteing, heat oven to 400 degrees. Peel and
chop
parsnips and carrots in large chunks and pour 1 tbsp of EVOO over
them. Add some slat and pepper. Roasted for 10
minutes. In the meantime prepare zucchini. Add rest of oil
and salt and pepper and place in oven with carrots and parsnips.
Roast until browned about 10 minutes.
Add roasted veggies to soup. Place spinach in soup and
stir. Simmer until all veggies are tender. Add thyme.
Blend to a puree using stick blender. Just before serving add lemon
juice. Can serve with a dollop of sour cream or EVOO.
Source: Linda H in Rosharon, TX
GINGERED SWEET
POTATOES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Serves: 6-8
4 pounds sweet potatoes or yams, halved, cut into 1/2-inch thick slices
3-4 tablespoons butter
3/4 teaspoon dried sage
1/4 teaspoon ground ginger
salt to taste
1/4 cup toasted pecans, optional
Place trivet or rack in bottom of a 6-quart or larger pressure cooker.
Add 1 cup water and sliced sweet potatoes. Lock the lid and bring up to
pressure. Cook for 5 minutes. Turn off heat and quick-release the
pressure. Remove lid when pressure is gone and test potatoes with a
fork. If uniformly tender, drain potatoes. If not, replace the lid
without locking and continue to steam until completely tender; drain.
Remove rack from cooker. Melt butter in bottom of cooker. Reduce heat
to low and stir in sage and ginger. Add the sweet potatoes and mash
with a potato masher. Season with salt to taste and add more sage and
ginger as desired. Garnish with toasted pecans and serve hot.
Variation: For candied potatoes, omit sage and ginger. Add 1/4-1/2 cup
brown sugar, 1/2 teaspoon cinnamon, and garnish with toasted walnuts or
mini marshmallows.
BLACK BOTTOM VANILLA
CREAM PIE
~Shared by Treva, NC
A gingersnap cookie crust is the perfect foil to the creamy vanilla
filling in this cool cream pie, which costs just 76 cents per serving.
Chill overnight, or for at least 3 hours, before serving.
9-inch baked gingersnap Cookie Crumb Crust
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon confectioners' sugar
Prepare crumb crust. Then combine first 6 ingredients in a medium
saucepan, whisking well to blend. Bring to a boil over medium heat,
whisking constantly, for about 8 minutes. Remove from heat and stir in
the butter and vanilla.
Place chopped chocolate in a small microwavable bowl. Microwave at
medium power for 1 minute. Stir and repeat. Stir and cook the chocolate
30 seconds more if necessary, or until smooth.
Remove 1 cup of custard from saucepan and stir into melted chocolate.
Spread chocolate custard evenly in bottom of pie shell. Spoon remaining
vanilla custard on top. Cover top of tart with a sheet of wax paper to
prevent skin from forming. Chill vanilla cream pie at least 3 hours or
overnight.
To serve, whip cream and confectioners' sugar until stiff. Spoon or
decoratively pipe whipped cream on top of tart.
Nutritional Information
Calories: 580
Fat: 38g (sat 21g)
Protein: 6g
Carbohydrate: 55g
Fiber: 1g
Cholesterol: 171mg
Sodium: 269mg
VANILLA CUPCAKES
WITH BROWNED
BUTTER-COCONUT ICING
~Shared by Marilyn
M., Canton, OH
1 cup butter, softened
2 cups sugar
3 eggs
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 cup buttermilk
1 teaspoon vanilla extract
Icing:
1 cup butter
4 to 4 1/2 cups powdered sugar
1/4 cup + 2 Tbsp. milk
2 teaspoon vanilla extract
2 cups shredded sweetened coconut
1 cup shredded sweetened coconut, toasted
Preheat the oven to 350 degrees.
In a mixer bowl, add butter and sugar and beat until creamed. Add eggs
one at a time, beating just until combined. Mix in vanilla.
Add 1 cup of flour and baking powder, beating, just until
combined. Add in remaining flour and mix until incorporated.
Spoon into greased or lined muffin tins.
Bake for 20-25 minutes or until a wooden pick inserted comes out
clean. Remove and allow to cool completely.
While cupcakes are baking, brown butter in a small saucepan, stirring
occasionally until the brown bits start to form. Be careful not
to burn the butter.
When butter is browned, remove from heat and pour into a heat resistant
bowl. Allow to cool slightly and then place in the
refrigerator. Allow to cool until just before butter is
set. Remove from refrigerator.
Place the browned butter into electric mixer bowl and beat until
creamy. Add vanilla and powdered sugar 1 cup at a time,
alternating with 1 tablespoon of milk. When icing is to desired
consistency stir in 2 cups shredded coconut.
Add 1 cup coconut to a dry skillet and cook over medium to low heat,
stirring occasionally until coconut is lightly toasted. Pour into
a bowl.
Spread icing over cupcakes and sprinkle with toasted coconut.
BEEF SANDWICHES
~Shared by Johnny,
LA
Ingredients
Beef Roast (Pot roast, chuck roast, sirloin roast, top roast, etc.
Whatever kind you have, just not eye of round)
1 can beef gravy
1 bottle Zesty Italian Dressing
1 Onion, chopped
1-2 bell peppers, chopped
Instructions
1. Place roast in slow cooker and pour can of beef gravy over. Cover
and cook on low 7-8 hours or high 3-4 hours.
2. Remove roast from slow cooker and discard juices. Shred meat and
return to slow cooker. Pour bottle of dressing over meat and stir.
3. In large skillet, place onion and bell pepper. Sauté over medium
high heat until tender. Stir into beef mixture.
4. Cover and place on warm until ready to serve. Serve on buns and top
with mozzarella cheese.
PERFECT PIZZA CRUST
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 T. active dry yeast
1 1/2 C. warm water (110-115 degrees)
2 T. sugar
1/2 t. salt
2 C. bread flour
1 1/2 C. whole wheat flour
cornmeal
pizza toppings of your choice
In a large bowl dissolve yeast in warm water. Add the sugar,
salt, 1 C. bread flour and the whole wheat flour. Beat until
smooth. Stir in enough remaining bread flour to form a soft dough
(dough will be sticky).
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 about 1 hour.
Punch dough down; roll into a 15" circle. Grease a 14" pizza pan
and sprinkle with cornmeal. Transfer dough to a prepared pan;
build up edges slightly.
Add toppings of your choice. Bake at 425 for 10-15 minutes or
until crust is golden brown and toppings are lightly browned and heated
through.
CUCUZZA SQUASH WITH
PASTA
~Shared by Linda
H., Rosharon, TX
Adapted from recipe of the Carraba’s Grill!
1 onion diced
2 large cloves garlic, mnced
2 Tbsp EVOO
1 large cucuzza squash peeled and diced
1 cup fava beans shelled, blanched and shelled again
2 leaves basil
salt and pepper
1-2 c pasta water
1 lb rotini
1 small can diced tomatoes
Pecorino cheese, grated
Saute onion in EVOO. Add garlic and cook until garlic is
fragarant. Add cucuzza and stir until tender. (about 5
minutes) Add beans, tomatoes, basil, salt and pepper and pasta
water. Stir and simmer about 10 minutes. Correct seasoning
if necessary. Cook pasta to al dente. Drain and stir into
sauce. Cook until thickeness desired. Remove from
heat. Stir in cheese and fresh torn basil. Enjoy!
SALMON FILLETS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
4 (5 oz) Salmon Fillets
2 tspn + 2 tblspn olive oil
salt & pepper to taste
1 can (14 oz) chopped tomatoes, drained
2 finely chopped shallots (I used 1 sm sweet onion-didn't have shallots)
1 tsp oregano
2 tbs lemon juice
1 tsp thyme
Sprinkle one side of salmon with 2 tsp olive oil, salt & pepper.
Stir tomatoes; shallots; 2 tblspn olive oil, lemon juice, oregano,
thyme & salt & pepper in bowl to blend.
Place a salmon fillet, oil side down, on a sheet of foil. Wrap the ends
of the foil to form a spiral shape. Spoon tomato mixture over salmon
(divide mixture between 4 fillets). Fold sides of foil over fish &
tomato mixture, covering completely & sealing packets closed.
Repeat for each fillet. Place packets on baking sheet.
Bake @ 400° until salmon is cooked-about 15-20 min. Let stand for a few
min before opening, & salmon will continue to cook.
BANANA NUT COFFEE
CAKE
~Shared by Treva, NC
1 package yellow cake mix
1 small package vanilla instant pudding
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
3 medium bananas, sliced
1 cup pecans
Preheat oven to 350F. Combine cake mix pudding mix, oil eggs, vanilla
and bananas in food processor. Beat at high speed for 1 minute. (If
using hand mixer beat at high speed for 8 minutes) Add pecans and beat
5 seconds. Pour batter into greased 3 quart bundt pan. Bake 55 minutes.
Cool in pan 10 minutes. Invert onto serving plate.
Serves 12.
FIESTA STUFFED
TOMATOES
~Shared by Marilyn
M., Canton, OH
20 cherry tomatoes
2/3 cup shredded Monterey Jack cheese
1 1/2 cup whole kernel corn
2 (3 oz) packages cream cheese, softened
2 green onions (with tops), sliced
1/2 teaspoon chili powder
Cut thin slice from stem ends of tomatoes. Remove pulp and seeds with
melon baller. In a bowl, mix remaining ingredients. Fill tomatoes with
cheese mixture. Cover and refrigerate until serving time. Serve as
appetizer or as finger food for a party.
GREEN TOMATO
CORNBREAD
~Shared by Johnny,
LA
2 cups seeded, diced green tomatoes
2 TBSP sugar
2 TBSP butter
2 cups self rising cornmeal mix
3 eggs
2 cups sour cream
shortening for pan
Preheat oven to 400 deg. Saute tomatoes and sugar in melted
butter over medium high heat until tomatoes start to brown.
Place cornmeal mix in a bowl and make a well in the center. Whisk
together the eggs and sour cream. Add to cornmeal and stir until
just mixed. Fold in tomatoes. Turn into a well greased 10
inch iron skillet and bake about 25 minutes or until browned and tests
done. Turn out immediately and serve with butter if desired.
FABADA
(Spain)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound dried Asturian fabada beans or dried lima beans
1/4 pound salt pork
10 cups water
1/2 teaspoon crushed saffron threads
8 ounces serrano ham, cut into 1/4-inch cubes
8 ounces Spanish chorizo sausage, casing removed, sliced 1/2-inch thick
8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
1 bay leaf
Cover beans with ample hot water and allow to stand overnight.
Fill a Dutch oven 1/2 full with water and bring to a boil over high
heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour
out water.
Drain water from beans and place them into Dutch oven. Pour in 10 cups
of water, then bring to a boil over high heat. Boil for 15 minutes,
skimming and discarding the foam that forms on top. Stir in saffron,
salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and
morcilla sausages, and cook for 5 minutes more. Skim any foam that
forms on top.
Reduce heat to low, add bay leaf, cover, and simmer until the beans are
tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow
beans to stand for 20 minutes off of the heat before serving.
ALMOND AND PARMESAN
BAKED TILAPIA II
~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, 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.
CHICKEN WITH PORT
AND RAISINS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
A Moorish taste sensation!
INGREDIENTS:
1/2 cup dark raisins
1 cup port wine
2 tablespoons extra virgin olive oil, divided
4 breasts of chicken
2 shallots, diced
1/4 pound fresh mushrooms
2 tablespoons balsamic vinegar
1 cup heavy cream, or evaporated milk
1/4 teaspoon grated fresh nutmeg
1 tablespoon cornstarch mixed with 1 tablespoon water
Salt and freshly ground pepper, to taste
Fresh herbs for garnish
PREPARATION:
Soak the raisins in the port wine at least 1 hour or, preferably,
overnight.
Preheat oven to 375 degrees.
In a saute pan, heat 1 tablespoon of the olive oil. When hot, saute the
chicken breasts on one side until golden brown. Turn the chicken over
and transfer to an ovenproof dish. Bake for 10 minutes.
In the meantime, in the saute pan, heat the remaining 1 tablespoon
olive oil. Add the shallots and sweat them for 2 minutes. Add the
mushrooms and saute them for 2 minutes. Add the vinegar and reduce
until almost dry. Stir in the raisins and their soaking liquid. Cook
until the liquid is reduced by half. Add the cream or evaporated milk,
nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not
bring to a boil.
Adjust the seasoning with salt and pepper. Spoon the sauce onto serving
plates, set a chicken breast on top, and garnish with fresh herbs.
Couscous would make a perfect side dish.
STRAWBERRY
WHIPPERSNAPPERS
~Shared by Treva, NC
1 box (approximately 13 oz) strawberry cake mix
2 cups whipped cream
1 egg (scrambled)
1/2 cup powdered sugar (in a separate bowl)
Preheat oven to 350°F. Prepare cookie sheet by placing parchment paper
on surface. Mix cake mix, whipped cream, and egg in a large
bowl. Drop small balls of dough by the teaspoon into the
powdered sugar and roll into a circle. Place on cookie sheet, 8 - 12
cookies to a sheet.
Bake for 10 minutes. Let cool for about 5 minutes.
CHEESY-BACON PULL
APART BREAD
~Shared by Marilyn
M., Canton, OH
1 3/4 cups all purpose flour, divided
1 cup whole wheat flour
1 Tbsp. sugar
2 1/4 teaspoons yeast
1/2 teaspoon salt
1/3 cup milk
1/4 cup butter
1/4 cup water
2 eggs, at room temperature
1/4 cup butter, melted
16 oz Colby-Jack or cheddar cheese, shredded
5 slices bacon, cooked and crumbled
In a large bowl combine 1 cup all-purpose flour, 1 cup whole wheat
flour with sugar, salt and yeast; set aside.
Add milk and butter to a small pan and cook over low heat until butter
melts. Remove from heat and allow to cool for a minute or so and
add water. Pour liquid into dry ingredients and combine. (The
dough hook or paddle attachment for your mixer will make this easier
but do it by hand if you choose.)
Add eggs one at a time, mixing until combined. Add in 8
ounces of the grated cheese and combine. Mix in remaining flour
and knead the dough about 3 to 5 minutes. Do not add any more
flour, dough will still be a little sticky.
Place dough in a greased bowl and cover with a damp towel.
Allow to set in a warm place to rise for one hour.
When dough has risen, punch the dough down. On a lightly floured
surface, use a rolling pin to roll the dough into about a 12 x 12
rectangle. Brush the dough with melted butter, then sprinkle with
remaining cheese and bacon, pressing lightly to help the toppings stick
to the dough.
Cut the dough into 6 strips as close to the same size as you can but it
doesn’t have to be perfect. Carefully place the strips on top of each
other. Cut into 6 pieces again, making squares. Grease a 9 x 5
loaf pan. Layer the square slices into the loaf pan cut side
down. Cover the dough with a towel and let rise for another hour.
Preheat oven to 350 degrees. Bake for 30-35 minutes, until the top is
browned.
Cool slightly, remove from pan and dig in! Enjoy!
Click
if you have a submission for the Reader Recipe section of A
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HASH BROWN CASSEROLE
WITH BACON,
ONIONS, AND CHEESE
~Shared by Treva, NC
Though filling enough as a main dish, you can also serve smaller
portions of this creamy, cheesy casserole as a tasty side to scrambled
eggs. We enjoyed the way the Classic Melts cheese blend melted over the
casserole; substitute cheddar cheese if you can't find this product.
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of
mushroom soup, undiluted
Cooking spray
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup
onion and garlic to pan; cook for 5 minutes or until tender, stirring
frequently. Stir in the potatoes; cover and cook for 15 minutes,
stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt,
pepper, and soup in a large bowl. Add potato mixture; toss gently to
combine. Spoon mixture into an 11 x 7-inch baking dish coated with
cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil
coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15
minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and
bake an additional 30 minutes or until bubbly around edges and cheese
begins to brown.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 293 (31% from fat); FAT 10g (sat 4.8g,mono 3.3g,poly 0.7g);
IRON 0.2mg; CHOLESTEROL 31mg; CALCIUM 214mg; CARBOHYDRATE 41.4g; SODIUM
720mg; PROTEIN 12.2g; FIBER 4.7g
Source: Cooking Light, NOVEMBER 2005
GREEN SALAD
~Shared by Jim D.,
WA
2 cups packed torn romaine lettuce, washed and dried
1 cup torn arugula, washed and dried
1 cup packed torn escarole, washed and dried
1 small head radicchio, washed, dried, and torn into pieces
1/4 cup extra Virgin Olive Oil
2 tablespoons red wine vinegar
Fine sea salt to taste
Place all the lettuces in a salad bowl. In a small bowl, mix the oil
and vinegar together with the salt and pour the dressing over the
salad. Toss well and serve immediately.
Serves: 6
Source: http://www.sassy4daze.com/Recipes/Italian.html
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SALSA BEAN DIP
~Shared by Mary S.,
Nashville, TN
Yield: 14 servings (Serving size: 2 tablespoons)
INGREDIENTS
- 3/4 cup mild or medium thick and chunky salsa
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon lemon juice
- 1 teaspoon dark brown chili powder (or to taste)
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
DIRECTIONS
Place the salsa in a sieve over a large bowl. Tap the sieve
occasionally to help the salsa drain until the chunky part remains in
the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and
cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with
baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4
days.
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
15-MINUTE CHILI
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 1 pound ground turkey
- 1 (15 oz.) can kidney or pinto beans, drained and rinsed
- 1 can low-fat, low sodium chicken broth
- 1 (14.5 oz.) can diced tomatoes, undrained (flavored with chilies if
you can find it)
- 1 (6 oz.) can tomato paste
- 1 tablespoon chili powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1/2 teaspoon fresh ground black pepper
Directions
In a large non-stick saucepan, brown the ground turkey until it is no
longer pink. Drain off any excess fat.
Add the remaining ingredients and bring to a boil. Lower heat and
simmer for 10 minutes.
Nutritional Information (Per Serving): Calories: 293, Protein: 33g,
Sodium: 596mg, Cholesterol: 63mg, Fat: 5g, Carbohydrates: 30g
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat
Source: Express Lane Diabetic Cooking by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580400051/atozreci-20
CHICKEN OLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound boneless skinless chicken breast, cut into bite-size
pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, sliced and separated into rings
- 14-1/2 ounce can Mexican-style stewed tomatoes
- 1 cup frozen (thawed) whole kernel corn
- 1/4 cup chopped fresh cilantro or sliced scallions
DIRECTIONS
Sprinkle the chicken with the cumin and pepper and toss to mix well.
Set aside.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for several mixture, until
nicely browned. Add the onions, reduce the heat to medium, cover, and
cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a
boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the
corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or
scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 231,
Carbohydrate: 18 g, Cholesterol: 65 mg, Fat: 5.2 g, Saturated Fat: 0.9
g, Fiber: 3.2 g, Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2
Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
Click
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PORK AND BEAN SANDWICH
~Shared by Bobbie,
Roswell, NM
2 slices bread
2 layer mashed Pork and Beans
Chopped onions
2 slices cheese of choice
2 strips cooked bacon
Layer bread slices with pork and beans, add chopped onion, slice of
cheese and strip of bacon. Place until broiler until cheese melts.
EASY TIRAMISU FOR TWO
~Shared by Linda
H., Rosharon, TX
12 NILLA Wafers, divided
2 Tbsp. hot water
1 tsp. MAXWELL HOUSE Instant Coffee
2 JELL-O Vanilla Pudding Snacks
1/4 cup thawed COOL WHIP Whipped Topping
1 tsp. unsweetened cocoa powder
Reserve 2 wafers for later use. Coarsely crush remaining wafers; spoon
into 2 dessert dishes.
Mix water and coffee; drizzle over wafer crumbs.
Top with pudding, COOL WHIP and cocoa powder. Garnish with reserved
wafers.
Source: Kraft.com
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
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SPICY BLACK BEAN PASTA SALAD
Ingredients:
16 ounces Wagon Wheels pasta
1 (16-ounces) can black beans, rinsed and drained
3 cups corn, thawed (fresh or frozen)
2 cups cherry tomatoes, halved
1/2 cup red onion, chopped
1/3 cup extra virgin olive oil
2 tablespoons plus 1 teaspoon fresh lime juice
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh cilantro
Directions:
Cook pasta according to package directions; drain. Rinse in cold water
and drain well. Place pasta in large bowl. In a small bowl, whisk
together olive oil, lime juice, and chopped cilantro. Gently toss
beans, corn, tomatoes and onion with pasta and dressing until well
coated. Chill for 4 hours before serving. Make your salad into a meal
by adding grilled chicken strips or sirloin steak strips.
Servings: 8.
Source: Piggly Wiggly
FUDGY ICE CREAM
SQUARES
1-1/2 cups finely crushed creme-filled chocolate sandwich cookies
(about 18 cookies)
2 to 3 Tbs margarine or butter, melted
3 (1-oz.) squares unsweetened chocolate, melted
14 oz. can Eagle Brand sweetened condensed milk
2 tsp. vanilla extract
1 cup chopped nuts, optional
2 cups (1 pint) whipping cream, whipped
Whipped Topping (Cool Whip)
Combine crumbs and margarine; press on bottom of 13x9 baking pan. In
large mixer bowl, beat chocolate, sweetened condensed milk and vanilla.
Stir in nuts if desired. Fold in whipped cream. Pour into prepared pan.
Top with whipped topping. Cover; freeze 6 hours or until firm. Garnish
as desired. Freeze leftovers.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
GRILLED SANTA FE
CHICKEN SANDWICHES
1 package (1 ounce) chili seasoning
1/3 cup olive oil
1/3 cup lime juice
4 boneless skinless chicken breast halves
4 Hamburger buns
Shredded Monterey Jack cheese
Diced Tomatoes
Combine chili seasoning, olive oil and lime juice. Place chicken in
plastic food bag; pour seasoning mixture over chicken. Seal bag,
refrigerate, and allow to marinate 1 hour.
Heat grill and allow coals to burn down to white ash. Drain chicken and
discard marinade. Place chicken on grill and cook about 15 minutes or
until chicken is fully cooked, juices run clear and meat thermometer
registers 170 degrees, turning midway through cooking.
Serve chicken on hamburger buns, and garnish with shredded cheese and
tomato.
Makes 4 servings.
PIEROGIE ROLLUPS
Lasagna noodles rolled with potato and cheese mixture.
Serves: 6
Total Time: 45 min
Prep Time: 45 min
1 box(es) lasagna noodles
1 box(es) (small) instant potatoes
1 bag(s) (8 oz) shredded cheddar cheese
2 onions - chopped
1 stick(s) butter
1. Cook noodles according to box directions.
2. Prepare potatoes according to box directions.
3. Once potatoes are cooked, stir in cheddar cheese. Cheese will melt
since potatoes are hot.
4. Lay noodles out flat. Smear on potato/cheese mixture and roll
noodles up. Lay in baking pan.
5. Saute onions and butter. Pour over potato rollups. (you can make as
much as this mixture as you like.)
6. Lay noodles out flat. Smear on potato/cheese mixture and roll
noodles up. Lay in baking pan, seam side down.
Source: http://recipe_and_friends@yahoogroups.com
submitted by Cheryl
MEATLOAF WELLINGTON
Found this in an old magazine and thought it looked good. So far
everyone has really enjoyed it.
Makes: 8 servings
1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp liquid Smoke (optional)
1-1/2 lb lean ground beef
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1 Tbsp minced fresh parsley
1 tube (8 oz) refrigerated crescent rolls
Low Down: Use your favorite egg substitute.
In a lg bowl, combine egg, 1/3 cup spaghetti sauce, liquid smoke, bread
crumbs, salt & pepper. Crumble beef over mix; mix well. On a piece
of heavy-duty foil, pat beef mixture into a 12 " x 8 " rectangle. Mix 1
cup cheese with parsley; sprinkle to within 1 " of edges. Roll up
jelly-roll style, starting with a long side, peeling foil away while
rolling. Seal seam & ends. Place seam side down in a greased 13-" x
9 " x 2 " baking dish. Bake, uncovered, at 350 ° F for 1 hr; drain.
Unroll crescent dough; seal seams & perforations. Drape over meat
loaf to cover top, sides & ends; seal ends. Bake 15-20 min longer
or until a meat thermometer reads 160° & crust is golden brown. Let
stand for 5 min. Using 2 lg spatulas, carefully transfer loaf to a
serving platter. Sprinkle with remaining cheese. Serve with remaining
spaghetti sauce.
SALSA CP CHILI
1 pound turkey/chicken tenders or cutlets
2 Tbs chili or taco seasoning
2 garlic cloves -- finely minced
1 cup salsa (your choice of heat degree)
1/2 cup peach, apricot or plum preserves
Cut meat into cubes or strips. Dust with seasoning and quickly brown
together with garlic on top of stove. Put meat into crockpot. Deglaze
skillet with salsa and jam then pour over chicken. Cook on LOW for 4 to
6 hours.
SOUTHWESTERN EGG
CASSEROLE
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
INGREDIENTS
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups cottage cheese
1/2 cup butter or margarine, melted
2 (4 ounce) cans chopped green chilies
DIRECTIONS
1. In a large bowl, beat eggs. Combine flour, baking powder and salt;
stir into eggs (batter will be lumpy). Add cheeses, butter and chiles.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake,
uncovered, at 350 degrees F for 30-40 minutes or until a knife inserted
near the center comes out clean. Let stand 5 minutes before cutting.
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A
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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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