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A
to Z
Recipes
September 21,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. The
weather here has been terrific. We've had highs in the low 90's and
lows in the low 70's. Trey enjoyed the break from 100+ degree
temperatures so much that he made a big pot of chili the other night. I
came home from work the next morning and thought, "do I smell chili?".
He makes a mean pot of chili, regardless of the weather. We will both
be glad when it turns cool again. Maybe during our trip to South
Carolina in November we'll have some cooler temps? I sure hope so!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space for 2 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.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Treva, NC
People who are wrapped up in themselves are overdressed.
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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Rose and Barb
~Shared by Robyn,
Auckland, New
Zealand
Two 90-year-old women, Rose and Barb had been friends all of their
lives.
When it was clear that Rose was dying, Barb visited her every day.
One day Barb said, 'Rose, we both loved playing women's softball all
our lives, and we played all through High School
Please do me one favor: when you get to Heaven, somehow you must let me
know if there's women's softball there.'
Rose looked up at Barb from her deathbed and said, 'Barb, you've been
my best friend for many years. If it's at all possible, I'll do this
favor for you.'
Shortly after that, Rose passed on.
A few nights later, Barb was awakened from a sound sleep by a blinding
flash of white light and a voice calling out to her, 'Barb, Barb.'
'Who is it?', asked Barb, sitting up suddenly. 'Who is it?'
'Barb -- it's me, Rose.'
'You're not Rose. Rose just died.'
'I'm telling you, it's me, Rose,' insisted the voice.
'Rose! Where are you?'
'In Heaven,' replied Rose. 'I have some really good news and a little
bad news.'
'Tell me the good news first,' said Barb.
'The good news,' Rose said, 'is that there's softball in Heaven. Better
yet all of our old buddies who died before us are here, too. Better
than that, we're all young again. Better still, it's always springtime,
and it never rains or snows. And best of all, we can play softball all
we want, and we never get tired.'
'That's fantastic,' said Barb. 'It's beyond my wildest dreams! So
what's the bad news?
'You're pitching Tuesday.'
Life is uncertain -
eat dessert first.
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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Silly food laws, some still on the
books.
~Shared by
Patricia, Charlevoix, MI
Indianapolis IN: A 36-year-old city ordinance currently prohibits
vendor trucks from selling food between 10 p.m. and 6 a.m. The
ordinance’s wording includes references to loudspeaker music as well.
Beech Grove, IN: It is forbidden to eat watermelon in the park.
Maryland: It's against the law to eat while swimming in the ocean
Carmel, NY: It's illegal to eat ice cream while standing on the
sidewalk.
Boston: It is illegal to eat peanuts in church.
Colorado is the only state in the nation — and most likely the only
government in the world — that makes it a crime to disparage food.
Incredibly, it is an offense against the state to wound the reputation
of, say, a lemon.
Oregon: It is illegal for more than two people to share a single
beverage.
Texas: The sale of Limburger cheese is prohibited by law on Sundays.
Nevada: To make it legal for bar owners to sell beer, they must be
simultaneously boiling up some soup.
Finally for those
a2zers heading for
South Carolina in November:
It shall be unlawful for any person to sleep on the beach within the
city between the hours of 9:00 p.m. and sunrise; it is illegal for one
to dance in public within the county of Lancaster; you must be at least
60 years old to drink on Furman University Campus.
When approaching a four way or blind intersection in a non-horse driven
vehicle you must stop 100 ft from the intersection and discharge a
firearm into the air to warn horse traffic; Every adult male must bring
a rifle to church on Sunday in order to ward off Indian attacks; and
finally, one is forbidden from eating juicy watermelon at the
Spartanburg Magnolia Street cemetery.
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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Top 10 Reasons to
Become a Nurse
~Shared by Mary H.,
Montreal, Canada
1. Pays better than fast food, though the hours aren't as good.
2. Fashionable shoes & sexy white uniforms.
3. Needles: It's better to give than to receive.
4. Reassure your patients that all bleeding stops eventually.
5. Expose yourself to rare, exotic, & exciting new diseases.
6. Interesting aromas.
7. Courteous & infallible doctors who always leave clear orders in
perfectly legible handwriting.
8. Do enough charting to navigate around the world.
9. Celebrate the holidays with all your friends, at work.
10. Take comfort that most of your patients survive no matter what you
do to them.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
WATERGATE SALAD
~Shared by Lois S.,
Kissimmee, FL
1 small pkg. pistachio jello--instant pudding mix (put in dry)
1/2 cup nuts (chopped)
20 oz. can crushed pineapple
1 cup miniature marshmallows
Mix: all together and chill. You can use more pecans & marshmallows
if desired.
CITRUS-HONEY GLAZED
PORK CHOPS
~Shared by Edna D.,
Decatur, IL
6 center cut pork chops
4 TBL vegetable oil
4 TBL flour
1/2 tsp salt
1/4 tsp finely ground pepper
1/8 tsp paprika
1/8 tsp granulated garlic
1 15oz can mandarin oranges
1/4 cup honey
1 lemon
1 TBL dijon mustard
1/2 cup green onions, sliced
In a small bowl, combine the flour, salt, pepper, garlic, and
paprika. Pat the pork chops dry with a paper towel. Preheat
skillet and add the oil. While the oil is heating, toss/dredge
the pork in the seasoned flour. Place the pork chops in the
skillet and sear until golden, about 3 minutes. Add the juice
from the lemon and mandarin oranges, honey, and Dijon. Reduce the heat
to simmer the chops in the sauce for 15 minutes. Garnish with the
mandarin oranges and green onions.
FRIED DILL PICKLES
~Shared by Luanne,
FL
I ate these the first time about 20 years ago in a restaurant in
Biloxi, Ms. I have always tried them in any place I went after that.
Hooters has about the best if you can't get to Biloxi.
Wet Dippings:
2 eggs
1/4 cup plain flour
1 cup milk
1 TBS Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp cayenne pepper
1/4 tsp seasoning salt
Directions:
Beat eggs in a small bowl with a fork. Add flour and mix. Pour in milk
and seasonings and mix. Set the wet drippings aside.
Note: For fried pickles with a little less zip, reduce the Tabasco
sauce and cayenne pepper or leave those out.
Dry Dippings:
1 cup cornmeal
2 cups plain flour
1 tsp salt
1 tsp pepper Directions:
Mix together all ingredients in a medium sized bowl. Stir until the dry
ingredients are well mixed. Set the dry dippings aside. Do not mix them
with the wet dippings.
Dip and Fry
1 quart dill pickles (sliced lengthwise)
Wet dippings
Dry dippings
Directions:
Drain liquid off dill pickles and pat dry with paper towels. Dip
pickles one by one in wet dippings. Shake lightly. Dip in dry dippings
and roll around until well covered. Shake lightly. Deep fry like French
fries in oil or hot Crisco at 350 degrees F until golden brown. Drain
on paper towels. Serve plain or with Ranch dressing or ketchup.
ASPARAGUS PARMESAN
~Shared by Jim D.,
WA
1 pound asparagus
4 tablespoons unsalted butter
1/2 cup freshly grated Parmesan Cheese
Salt & Cracked Black Pepper
Boil the asparagus in gently boiling water until cooked, but still al
dente. This should take about 8 to 10 minutes, depending on the
thickness of the asparagus. Melt the butter in a small pan. Arrange the
warm asparagus on four plates and drizzle over it the melted butter.
Sprinkle with a little salt and some coarsely cracked black pepper.
Next sprinkle equally over each plate the fresh parmesan cheese.
Serves: 4 to 6
Source: http://www.sassy4daze.com/Recipes/Italian.html
APPLE CRUNCH PUDDING
~Shared by Sandi,
Roswell, NM
4 cups apples
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup flour
2 tablespoons butter
Whipped cream
Put apples in a 7x12x2 inch baking dish; sprinkle with granulated
sugar.
Work together brown sugar, butter and flour until like a coarse meal
and cover apples with this mixture. Bake 20 minutes in moderate oven of
350 degrees F. Serve with whipped cream.
FRENCH TOAST BITES
~Shared by Treva, NC
We love this kid-friendly French toast created by Cindy Bates. Regular
French toast can be soggy in the middle, but bite-size cubes mean more
crispy surface area.
1 loaf (about 1 lb.) sturdy artisan-style bread
6 eggs
1 cup low-fat milk (1% or 2%)
2 teaspoons vanilla
1 teaspoon ground cinnamon
1. Cut bread into 1-inch-thick slices. Trim crusts; cut bread into
1-inch cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2
cups bread cubes and mix to saturate.
2. Lightly butter a 10- to 12-inch nonstick frying pan. Place pan over
medium-high heat. Lift bread cubes from mixture, shaking off excess
liquid. Add cubes to hot pan and cook (adjust heat if necessary),
turning as needed, until golden brown, about 5 minutes. Keep warm.
3. Repeat to soak and cook remaining cubes. Discard any remaining egg
mixture.
Yield: MAKES: About 6 servings
CALORIES 315 (34% from fat); FAT 12g (sat 4.8g); CHOLESTEROL 224mg;
CARBOHYDRATE 37g; SODIUM 520mg; PROTEIN 14g; FIBER 2.1g
Source: Sunset, SEPTEMBER 2004
BEST PORK CHOP
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 to 6 loin pork chops
1 cup rice, uncooked
1 large onion
1 green pepper
1 tomato
Salt, pepper, thyme
Marjoram
2 beef bouillon cubes in 2 cups water
Directions
Preheat oven to 350 degrees.
Brown chops. Grease shallow baking dish or casserole big enough to
arrange chops in single layer. Sprinkle rice on bottom; arrange chops
on top. Cut slices of onion, pepper, and tomato.
Separate onions into rings and arrange them and slices on top of chops.
Season; pour dissolved cubes over all and cover tightly with foil.
Bake 60 minutes.
DRUNKEN CHICKEN
ENCHILADAS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Chicken marinated in Tequila for a South of the border taste sensation!
INGREDIENTS:
2 marinated**, boneless, skinless chicken breasts
**Marinate chicken for one hour in:
1 oz. Tequila
1 Tbls. corn oil
1 tsp. salt
1 tsp. chili powder
1 tsp. pepper
1 tsp. lime or lemon juice
1 tsp. cayenne [optional]
1 large red bell pepper, roasted*
2 Poblano chiles, roasted*
3 Jalapeno peppers, roasted*
1 head of garlic, roasted*
12 oz. canned Rosarita® enchilada sauce
8 oz. grated Monterey jack cheese
4 oz grated cheddar cheese
1/2 cup chopped scallions
1 doz. large corn tortillas
1/2 cup sliced black olives
PREPARATION:
Barbecue or broil the chicken breasts, let cool and shred or slice into
julienne size pieces. Slice roasted peppers into julienne size pieces.
Pinch roasted garlic from cloves and set aside.
Warm the tortillas until they are soft and pliable.
ASSEMBLY:
One at a time, spread a tortilla with the roasted garlic paste. On one
side of the tortilla, place a portion of shredded chicken, roasted
peppers, olives, and about a tablespoon of Monterey jack cheese. Gently
roll up the tortilla and place in a 12 cup baking dish or non-stick
baking pan. Repeat for all 12 tortillas. Pour the enchilada sauce over
the enchiladas, and evenly spread the cheddar cheese on top. Bake
uncovered in a pre-heated 325 degree for 25 minutes. Remove from oven
and sprinkle the chopped scallions on top and serve with Mexican rice,
refried beans and a tossed green salad. SERVES 4-6
NEW ORLEANS BARBECUE
SHRIMP
~Shared by Linda
H., Rosharon, TX
"A special entree, excellent with a loaf of French bread to dunk in the
sauce, add a glass of wine and a pasta, and you have an incredible meal
for any guest."
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/3 teaspoon paprika
1/2 cup butter
4 cloves garlic, minced
1/4 cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste
1. In a small bowl, stir together the garlic powder, onion powder,
basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
2. Melt the butter in a large skillet over medium heat. Add garlic;
cook and stir until fragrant, about 1 minute. Add the shrimp and cook
for a couple of minutes. Season with the spice mixture and continue to
cook and stir for a few minutes. Pour in the beer and Worcestershire
sauce; simmer until shrimp is cooked through, about 1 more minute.
Taste and season with salt before serving.
Source: Allrecipes.com
CROCK POT SPINACH DIP
~Shared by Marilyn
M., Canton, OH
1 pkg (8 oz) cream cheese, cubed
1/4 cup whipping cream
5 oz. (1/2 box) frozen chopped spinach, thawed and squeezed dry
2 Tbsp. pimento, diced
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
2 Tbsp. parmesan cheese, grated
2 teaspoons onion, finely chopped
1/2 teaspoon thyme
Place cream cheese and cream in crockpot. Cover and heat until cheese
is melted, 30 to 60 minutes. Add remaining ingredients. Cover and heat
30 minutes.
AWESOME TURKEY OR
CHICKEN SALAD
~Shared by Johnny,
LA
4 c diced cooked turkey (or chicken)
1 1/4 c small diced trinity (onion, celery and bell pepper)
1/2 tsp Kosher salt
2 full tsp coarsely ground black pepper
1/2 tsp curry powder
1/2 tsp grill seasoning
1 tsp sambal (Asian fresh chili paste)**
1 heaping TBSP finely chopped dill pickle
1/4 c plus 1 TBSP good mayo
1 TBSP Dijon mustard
2 TBSP milk or cream
** can substitute same amount of crushed red chili flakes soaked in 1/2
tsp white vinegar for about 5-10 minutes.
Mix to combine all ingredients well. Chill at least an hour
before serving. Is very good on toasted pumpernickel bread - or
for stuffed tomatoes.
SQUASH WITH GREEN
CHILIES
~Shared by Deb,
Roswell, NM
6-8 medium yellow squash, sliced
1 small onion, chopped
4 tablespoons cooking oil
1/2 cup milk
1/2 cup chopped canned green chilies
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
Saute squash and onion in oil. Add milk, green chilies, salt and
pepper. Cover and cook for 15 minutes over low heat. Remove from heat
and add cheese. Cover and let stand several minutes or until cheese
melts. 6 servings.
KIWI-LIME ICE POPS
~Shared by Treva, NC
You control the added sugar in these kiwi-lime popsicles.
Makes eight 2-ounce pops
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 1/2 hours
1 1/3 cups water
2/3 cup sugar
1 teaspoon finely freshly grated lime zest
1 teaspoon grated fresh ginger
1/3 cup lime juice
1 drop green food coloring (optional)
2 kiwis, peeled and very thinly sliced
1. Pour water into a small saucepan, add sugar, lime zest and ginger.
Stir over high heat until the sugar dissolves and the mixture comes to
a boil. Remove from the heat and let cool to room temperature.
2. Strain the syrup through a fine sieve set over a bowl. Stir in lime
juice and food coloring, if using.
3. Line 8 individual frozen-treat molds or small (2-ounce) paper cups
with slices of kiwi, pressing them onto the sides so they are close
together but not overlapping. Fill each mold or cup with the lime
mixture.
4. Freeze until beginning to set, about 1 hour. Insert frozen-treat
sticks and freeze until completely firm. Dip the molds briefly in hot
water before unmolding.
NUTRITION INFORMATION: Per serving: 79 calories; 0 g fat (0 g sat, 0 g
mono); 0 mg cholesterol; 20 g carbohydrate; 0 g protein; 1 g fiber; 2
mg sodium; 73 mg potassium. Nutrition bonus: Vitamin C (35% daily
value).
1 Carbohydrate Serving Exchanges: 1 other carbohydrate
Source: EatingWell Magazine
CORNMEAL DANDIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 egg
1 teaspoons water
1 cup cornmeal
1/4 cup Parmesan cheese, finely grated
1/4 cup peanut or vegetable oil
15 to 20 dandelion flowers
Beat eggs with water in a small bowl. Mix cornmeal and cheese in a
small bowl. Heat oil in a heavy frying pan until it begins to sizzle.
Dip each flower into the egg mixture, then place it in the
cornmeal-cheese mixture and gently toss until all surfaces are covered.
Gently drop the coated flower in the hot oil, turning frequently, until
it is evenly golden. Drain on paper towels.
GREEK GYROS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Just a great sandwich in a handy bread pouch!
INGREDIENTS:
1 1/2 pound of beef loin, lamb loin or chicken breast tenders
4 tablespoons olive oil
6 large pita breads (Comes with or without pockets. Pocket bread is a
lot less messy for sandwiches)
3/4 cup yogurt
1/2 cup small diced cucumbers
Juice of one lemon
1 cup shredded lettuce
1 red onion, sliced
1 large tomato, sliced into 6 slices
PREPARATION:
Preheat the grill. Season the meat with 2 tablespoons olive oil, salt
and pepper. Brush the pita bread with the remaining olive oil. Place
the meat on the grill and cook for 2 minutes on each side. Place the
pita bread on the grill and cook for 2 minutes on each side.
In a mixing bowl, mix the yogurt, cucumbers, and lemon juice together.
Season with salt and pepper. Spread the cucumber sauce evenly into each
pita bread. Divide the meat up between the pita breads. Garnish each
sandwich with lettuce, onion and tomatoes. Makes 6 gyros.
RHUBARB CAKE
~Shared by Linda
H., Rosharon, TX
Yield Serves 8
1/2 cup unsalted butter, room temperature, plus more for baking dish
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1 large egg
2 cups chopped rhubarb
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set
aside. In a medium bowl, whisk together flour, baking soda, and salt;
set aside. In a liquid measuring cup, combine buttermilk and vanilla;
set aside.
In the bowl of an electric mixer or using a hand held mixer, beat
butter
with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and
beat to combine. Add the flour mixture, alternating with the buttermilk
mixture, and starting and ending with the flour mixture. Stir in
rhubarb.
Spread batter evenly into prepared baking dish. In a small bowl, stir
together remaining 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar
evenly over batter. Bake until a cake tester inserted in center of cake
comes out clean, about 35 minutes.
Let cool on a wire rack in pan for 30 minutes before serving.
TORTILLA STACK
~Shared by Marilyn
M., Canton, OH
Any recipe from south of the border seems to be popular now, and
there's no exception when it comes to this delicious and colorful
Tortilla Stack. This simple Mexican-style recipe will turn an ordinary
meal into a fiesta.
1 (15-ounce) can black beans, rinsed and drained
1 cup salsa
1 teaspoon chili powder
1 teaspoon ground cumin
5 (8-ounce) flour tortillas
1 cup guacamole
2 cups Mexican four-cheese blend, divided
Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking
spray. In a medium bowl, combine black beans, salsa, chili powder, and
cumin; mix well. Place 1 tortilla in prepared pan and spread with half
the bean mixture; top with another tortilla. Spread with guacamole and
top with another tortilla. Sprinkle with 1 cup cheese and top with
another tortilla. Spread with remaining bean mixture. Cover and bake 30
minutes. Uncover and sprinkle with remaining cheese. Bake 3 to 5
more minutes, or until cheese is melted. Cut into wedges and
serve immediately. Yield - serves 4
NOTE: We like to top these with sour cream and additional salsa.
HONEY MUSTARD
CHICKEN FINGERS
~Shared by Johnny,
LA
Serves: 5
Prep Time: 15 Minute(s)
Cook Time: 12 Minute(s)
Ingredients:
6 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
1 Tbsp. Hellmann's® or Best Foods® Dijonnaise ™ Creamy Dijon Mustard
2 Tbsp. honey
1 lb. boneless, skinless chicken breast halves, cut into strips
1-1/2 cups finely crushed corn flakes or whole wheat crumbs
Instructions:
Preheat oven to 425°. Combine Hellmann's® or Best Foods® Light
Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2
for dipping.
Add chicken to remaining mayonnaise mixture; stir to coat, then roll in
crumbs.
Bake 10 minutes or until chicken is thoroughly cooked. Serve with
reserved honey mustard sauce.
Nutrition information per serving:
Calories 270, Calories From Fat 70, Saturated Fat 1g, Trans Fat 0g,
Total Fat 7g, Cholesterol 55g, Sodium 380g, Total Carbohydrates 26g,
Sugars 7g, Dietary Fiber 2g, Protein25g, Vitamin A 0%, Vitamin C 2%,
Calcium 2%, Iron 8%
MASHED POTATO SOUP
~Shared by Bobbie,
Roswell, NM
1/4 cup chopped onion
1 tablespoon butter
1/2 cup leftover mashed potatoes
2 cups milk
Saute onions in butter until soft. Add mashed potatoes. Slowly add
milk, stirring constantly until smooth. Season with salt and pepper.
Heat, but do not boil. Serve with toasted bread strips.
PIÑA COLADA CREAM PIE
~Shared by Treva, NC
Taste the tropics in this cream pie with coconut and pineapple.
Preparation time: 30 min
Chilling time: 2 hrs
Yield: 8 servings
Crust Ingredients:
1/4 cup LAND O LAKES® Butter, melted
1 (7-ounce) package (2 2/3 cups) sweetened flaked coconut,
toasted
Filling Ingredients:
1 1/2 cups milk
1 cup coconut milk
2/3 cup sugar
1/3 cup cornstarch
3 egg yolks, slightly beaten
1 (8-ounce) can crushed pineapple, well-drained
2 tablespoons light rum, if desired*
1 teaspoon vanilla
Topping Ingredients:
Whipping cream, whipped, sweetened, if desired Sweetened flaked
coconut, toasted, if desired
Combine all crust ingredients in medium bowl. Press onto bottom and up
sides of ungreased 9-inch pie pan. Refrigerate 15 minutes.
Combine milk, coconut milk, sugar and cornstarch in 2-quart saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a
full boil (7 to 9 minutes). Remove from heat. Stir small amount of milk
mixture into egg yolks. Slowly pour egg mixture into remaining milk
mixture in saucepan, whisking constantly.
Reduce heat to low. Cook, stirring constantly, until mixture reaches
160°F. and is thick enough to coat back of metal spoon (1 to 2
minutes). (DO NOT BOIL.) Stir in pineapple, rum and vanilla. Pour into
crust. Refrigerate at least 2 hours.
To serve, garnish with whipped cream and additional toasted coconut, if
desired.
*Substitute 1 teaspoon rum extract.
Recipe Tip: To toast coconut, spread coconut into single layer on
ungreased 15x10x1-inch jelly-roll pan. Bake at 350°F., stirring
occasionally, for 10 to 14 minutes or until lightly browned.
Recipe Tip: Substitute gluten-free vanilla when making this recipe
gluten-free.
ARMENIAN SHISH KABOB
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges
Stir together olive oil, lemon juice, wine, and garlic; season with
salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade
until evenly combined, then pour into a resealable plastic bag, and
marinate in refrigerator at least 24 hours.
Position oven rack to its top setting and set oven to broil.
Remove lamb from marinade and thread onto metal skewers; reserve
marinade. Thread onion wedges, green peppers, and mushrooms onto
separate metal skewers. Brush vegetables with reserved marinade.
Broil the skewers on a broiler pan, turning frequently. Cook onions for
12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the
mushrooms for 3 minutes. Remove from oven, and allow to cool until cool
enough to handle.
Remove skewers from ingredients and set aside. Reassemble skewers,
alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place
onto broiler pan and brush again with marinade. Discard remaining
marinade.
Broil skewers again to finish cooking, turning frequently until the
lamb is medium-rare and the vegetables begin to blacken in spots, 5 to
7 minutes.
BOURBON FUDGE
BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Bourbon and vanilla enhance the rich chocolate flavor of these moist
brownies. If you don't want to use bourbon, use hot milk in its place.
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add
chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife.
Combine the flour, cocoa, baking powder, and salt, stirring with a
whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium
speed until well combined. Add vanilla and eggs; beat well. Add flour
mixture and bourbon mixture to sugar mixture, beating at low speed just
until combined.
Spread batter into a 9-inch square baking pan coated with cooking
spray. Bake at 350° for 25 minutes or until a wooden pick inserted in
the center comes out clean. Cool in pan on wire rack.
Yield: 20 servings
CUCUZZA SQUASH WITH
CHICKEN AND
PEPPERONI
~Shared by Linda
H., Rosharon, TX
Found cucuzza squash at local Farmer’s Market. It looks like a
light green baseball bat! The one I bought was about 2 feet
long. You have to peel this squash. It has a firmer texture
than zucchini but a mild flavor. We loved it!
1 onion diced
3 large cloves garlic, minced
1 carrot chopped fine
2 Tbsp EVOO
1 lb of skinless chicken breast cut into 1 inch cubes
1/2 c. mini turkey pepperoni
1 large cucuzza squash peeled and diced (can substitute zucchini)
1 Tbsp tomato paste
2 leaves basil
salt and pepper
1 c water
1 large can diced tomatoes
1/2 c heavy cream
Peccorino or Parmesan cheese
Saute onion in EVOO. Add garlic and cook until garlic is
fragrant. Add chicken and cook until no longer pink. Add
cucuzza and stir until tender (about 5 minutes). Form hot
spot and cook tomato paste. Add tomatoes, basil, salt and pepper
and water. Stir and simmer about 10 minutes. Correct
seasoning if necessary. Cook until thickness desired.
Remove from heat. Stir in cheese and fresh torn basil.
Enjoy!
Source: Linda's own original recipe
ANNE'S RATATOUILLE
~Shared by Marilyn
M., Canton, OH
Extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
3 large tomatoes, cut into 1/2-inch dice
1 small bundle fresh thyme
1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice
1 medium eggplant, cut into 1/2-inch dice
1 large or 2 small summer squash, cut into 1/2-inch dice
1 large zucchini, cut into 1/2-inch dice
6 fresh basil leaves, cut into chiffonade
Coat a large wide pan with olive oil. Add the onions, season with salt
and crushed red pepper and bring the pan to a medium heat.
Cook the onions until they are soft and very aromatic but have no
color, 7 to 8 minutes. Add the garlic and cook for 2 to 3 minutes.
Add the tomatoes, 1/2 cup water, thyme bundle and season with salt.
Cook the tomatoes until they become very pulpy and have broken apart,
15 to 20 minutes.
Add the peppers and cook for 5 minutes. Add the eggplant, summer squash
and zucchini, season with salt and cook until the squash is soft, 15 to
20 minutes.
Stir in the basil and taste to make sure the seasoning is correct.
Serve warm or at room temperature.
Yield - serves 4 to 6
ROAST PORK WITH TWO
POTATOES
~Shared by Johnny,
LA
Makes 6 servings
2 sweet potatoes, peeled, cut in ½-inch cubes
2 Yukon Gold potatoes, peeled, cubed
2 teaspoons fennel seeds
1 teaspoon oregano leaves
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (2-3 pound) boneless pork loin rib end or shoulder butt roast,
trimmed of excess fat
1 cup chicken stock
Place all potatoes in bottom of slow cooker stoneware.
With a mortar and pestle or with a rolling pin on a cutting board,
crush fennel seeds. In a small bowl, combine crushed fennel seeds,
oregano, paprika, garlic powder, salt and pepper. Rub into pork roast.
Place seasoned roast on potatoes. Pour stock around meat and
vegetables. Cover and cook on low for 10 to 12 hours or on high for 5
to 6 hours, or until pork and potatoes are tender.
To serve, transfer roast to a cutting board and cover loosely with
foil. Let stand for 5 minutes before carving. Slice roast and serve
with potatoes.
Source: The Best Family Slow Cooker Recipes by Donna-Marie Pye
SOUR CREAM SURPRISE
POUND CAKE
~Shared by Mary,
Roswell, NM
3 cups sugar
1 cup butter
6 eggs
3 cups flour
1/4 teaspoon salt
1/4 teaspoon soda
1 teaspoon vanilla
1 cup sour cream
Pecans to line pan
Sift flour, salt and soda together. Cream butter and sugar; add eggs,
one at a time, beating until fluffy. Add flour alternately with
sour cream and vanilla ending with dry ingredients. Generously grease
10 inch tube pan; cover bottom of pan with coarsely cut pecans. Spoon
batter over pecans; sprinkle with nutmeg or mace. Bake 1 1/2 hours at
300 degs F. When done, remove from pan immediately.
MONTE CRISTO SANDWICH
~Shared by Jim H.,
Calgary, Alberta,
Canada
"A quick and easy sandwich with ham, turkey and Swiss slices, dipped in
an egg/milk mixture and fried to a golden brown. A hot alternative to
the usual lunch or snack. Try it with berry jam on the side."
2 slices bread
1 teaspoon mayonnaise
1 teaspoon prepared mustard
2 slices cooked ham
2 slices cooked turkey meat
1 slice Swiss cheese
1 egg
1/2 cup milk
Spread bread with mayonnaise and mustard. Alternate ham, Swiss and
turkey slices on bread.
Beat egg and milk in a small bowl. Coat the sandwich with the egg and
milk mixture. Heat a greased skillet over medium heat, brown the
sandwich on both sides. Serve hot.
PEANUT BUTTER
CHOCOLATE PUDDING
~Shared by Treva, NC
This creamy pudding will remind you of your favorite chocolate and
peanut butter candy.
Preparation time: 15 min
Cooking time: 10 min
Yield: 8 (1/2-cup) servings
Pudding Ingredients:
1/4 cup LAND O LAKES® Butter
1/4 cup creamy peanut butter
3 (1-ounce) squares semi-sweet baking chocolate, chopped
3 cups milk
1/4 cup sugar
3 egg yolks
3 tablespoons cornstarch
Toppings Ingredients:
Aerosol whipped heavy cream Chocolate shavings, if desired
Melt butter and peanut butter in 2-quart saucepan over low heat until
melted (2 to 3 minutes). Add chocolate; continue cooking until smooth
(1 minute). Stir in milk. Increase heat to medium. Continue cooking
until bubbles begin to form around edges (4 to 5 minutes).
Meanwhile, stir together sugar, egg yolks and cornstarch in medium bowl
with wire whisk. Stir small amount of hot milk mixture into egg mixture
with wire whisk; mix well. Gradually add egg mixture to hot milk
mixture. Cook over medium heat, stirring constantly, until thickened (1
to 2 minutes).
Pour into individual serving dishes. Cover; refrigerate until cooled.
Garnish with whipped cream and chocolate shavings, if desired.
Nutrition Facts (1 serving): Calories: 220, Fat: 14g, Cholesterol:
100mg, Sodium: 150mg, Carbohydrates: 17g, Dietary Fiber: 1g, Protein: 6g
APPLESAUCE CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs, beaten
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon McCormick Ground Cinnamon
1/2 teaspoon McCormick Ground Nutmeg
1/2 teaspoon McCormick Ground Cloves
1/4 teaspoon salt
2 cups all-purpose flour
1 cup applesauce
1 cup chopped golden seedless raisins
1 tablespoon all-purpose flour
1 cup chopped pecans
Preheat oven to 350F. Lightly grease and flour 9x5x3-inch loaf pan and
set aside.
Place butter and sugar in large mixer bowl and cream with electric
mixer until light and fluffy. Add eggs and beat well.
Add baking powder, baking soda, spices, and salt to flour. Add to
butter mixture alternating with applesauce.
Coat raisins with remaining 1 tablespoon flour and stir into batter
with pecans. Pour into prepared pan.
Bake in preheated 350F oven 1 hour.
Cool cake in pan on wire rack 5 to 10 minutes. Remove from pan and cool
completely on rack.
Makes 1 loaf cake, 9x5 inches
Source: This recipe created by McCormick, Inc.
DOC'S FRUIT CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
This was one of my Dad's specialties, and he made them in September or
October so they would have plenty of time to age and mellow out. It was
a ritual to open them all up every couple weeks and pour in a little
more sweet sherry, brandy or rum. The finished fruitcake is very dark,
rich and sweet, almost more like a fruit candy than the usual
fruitcake. These are the kind of fruitcakes that are eaten, and
appreciated. The recipe below makes half a dozen or so individual
fruitcakes, and can easily be doubled or tripled.
To start the fruitcakes, take a large mixing bowl. In it, mix together
well:
1 pound crushed graham crackers
1 pound raisins
1 pint mixed candied fruit
4 cups walnuts, pecans or other such nuts, roughly chopped
Then, in a saucepan add:
3/4 cup milk
Scald gently and stir in:
1 pound marshmallows
Mix till smooth, then dribble into the graham cracker mixture, mixing
gently but well until the marshmallow and milk is evenly distributed
throughout. Next, line your mold with a sheet of plastic wrap. Small
loaf pans, bowl or decorative aspic molds all work well. Pack the
fruitcake mix firmly into the mold. If you like, you can decorate the
bottom of the mold, (which will be the top of the fruitcake), with
glace fruit and/or a few whole nut meats before you add the fruitcake
mix. Next, bring up the plastic wrap around the cake to make an
airtight seal.
Do the same with the rest of the fruitcake mix. When you are done you
should have a half dozen or so individual fruitcakes. Now wrap each
fruitcake in a layer of freezer wrap or heavy aluminum foil and seal.
Store the fruitcakes in a cool dark place that is safe from vermin.
Every couple weeks, open the fruitcakes, sprinkle on an ounce or so of
sweet sherry, rum, brandy or whiskey, and reseal. These are best after
they have had a chance to age for at least a couple months, and as long
as six to eight months of age is good.
GRILLED MAHI MAHI
WITH LEMON AND CAPERS
~Shared by Linda
H., Rosharon, TX
(Enough marinade for 2-4 pieces of fish.)
Mahi Mahi filets, one per person
Marinade:
3 T fresh squeezed lemon juice
1 tsp. lemon zest (or more, I zested the whole lemon)
1 tsp. Dijon mustard
1/4 cup extra virgin olive oil
1 T capers (or more if you really like capers)
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1/2 tsp fresh ground black pepper
Mix marinade ingredients well. Put Mahi Mahi filets into ziploc bag,
pour marinade over, and allow to marinate 2-3 hours. (Don't leave it
longer than that for best results.)
To cook, preheat grill to high and spray with nonstick spray or brush
with oil. Put fish on, with the "top" side facing down, then lower heat
to medium high. To get those lovely grill marks, rotate fish a quarter
turn after 4 minutes. Cook 3-4 minutes more on same side, then turn
carefully and cook 3-4 minutes on other side. Total cooking time will
be about 10 minutes, depending on how hot your grill is. Fish is done
when it feels firm, but not hard, to the touch. Serve hot, with
additional lemons to squeeze over if desired.
Source: www.kalynskitchen.com
HEARTY POTATO
CASSEROLE
~Shared by Marilyn
M., Canton, OH
3 eggs, beaten
12 ounces evaporated milk
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
26 ounces shredded hash browns, frozen (thawed)
1 medium onion, chopped
1 small red bell pepper, chopped
1 cup diced ham
2 medium tomatoes, sliced
2 teaspoons dried dill
Preheat oven to 350°F. Grease a 9x13" baking dish; set
aside. In a large bowl, mix eggs, milk, cheese, salt, pepper, and
paprika. Add hash browns, onion, bell pepper, and ham; mix well. Pour
mixture into prepared baking dish. Top with sliced tomatoes. Sprinkle
with dill. Bake about 1 hour or until set. Yield - serves 8.
ONE-SKILLET
SPAGHETTI MAC
~Shared by Johnny,
LA
Prep Time: 15 min
Total Time: 45 min
Makes: 5 servings
1/2 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder, if desired
1/4 cup water
1 egg
1 pound lean (at least 80%) ground beef
2 cups spaghetti sauce
3/4 cup water
1 cup uncooked small elbow macaroni
1. Heat oven to 375°F. In small bowl, stir together Bisquick® mix,
cheese, garlic powder, 1/4 cup water and the egg; set aside.
2. In ovenproof 10-inch skillet, cook beef over medium heat about 8
minutes, stirring occasionally, until brown; drain. Stir in spaghetti
sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5
minutes, stirring constantly. Spoon Bisquick® mixture around edge of
skillet, leaving center open.
3. Bake 20 to 25 minutes or until top is golden brown. Sprinkle with
additional Parmesan cheese if desired.
High Altitude (3500-6500 ft) Increase water for beef mixture to 1 cup.
Bake 22 to 27 minutes.
VIETNAMESE CHICKEN
BREASTS
~Shared by Doe,
Oliver, B.C., Canada
4 servings
For a refreshing meal, serve these sandwiches with a homemade Asian
style salad of paper thin sliced cucumber dressed with a bottled sesame
vinaigrette.
2 tsp toasted sesame oil
1/2 tsp crushed red pepper
4 skinless boneless chicken breast halves ( 11/4-11/2 lbs. total)
2 tbsp. sugar
2 tbsp. peanut butter
2 tbsp. soy sauce
2 tbsp. water
2 garlic, minced
4 French style rolls, split
1/2c packaged shredded broccoli ( broccoli-slaw mix)
1/4c chpd peanuts - optional
In sm bowl combine sesame oil & red pepper; brush over chicken.
Place chicken on lightly greased rack of grill directly over med heat.
Grill for 12-15 mins til an instant read therm in thickest part reads
170f, and no pink remains, turning once halfway through grilling.
Meanwhile for sauce, in a sm pot, stir together sugar, peanut butter,
soy sauce, water, oil, & garlic. Heat on grill rack til sugar is
dissolved, stirring frequently. For last minute of grilling, place
split rolls on grill rack directly over medium heat. To serve place
grilled chicken pcs on bottom halve of rolls, spoon on sauce & top
with broccoli slaw & peanuts, and then roll tops.
Note: If it was me, my grill has a separate side burner cooking , so no
matter, like I say if it was me I'd just do that part inside. Otherwise
you will blacken the outside of your cookware.
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CHERRY BERRY SMOOTHIE
~Shared by Treva, NC
1 & 1/2 cups fresh strawberries, hulled
1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted
dark sweet cherries*
1 cup fresh raspberries
1 cup pomegranate juice, chilled
1/2 cup fresh blueberries
In a blender combine strawberries, cherries, raspberries, pomegranate
juice, and blueberries.
Cover and blend until almost smooth.
Makes: 4 (8-ounce) servings
GRILLED PORTOBELLO
MUSHROOMS
~Shared by Maggie,
TX
Yield: 4 servings
INGREDIENTS
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 garlic cloves, finely minced
Salt and pepper to taste
4 medium portobello mushrooms, cleaned and stemmed
DIRECTIONS
In a small bowl, combine the vinegar, oil, garlic, salt, and pepper.
Heat a grill pan on high or prepare an outdoor grill on medium-high
heat with the rack set 6 inches from the heat source.
Add the portobello mushrooms, gill side down, to the hot grill pan or
grill rack. Brush the top of the mushrooms with the vinegar and oil
mixture. Grill the mushroom for 4-5 minutes and turn. Brush more of the
vinegar and oil mixture on the mushroom and continue to grill for 4-5
more minutes until it is cooked through.
Nutritional Information Per Serving (1 mushroom): Calories: 52, Fat: 4
g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 5 g, Dietary Fiber: 1
g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402208/atozreci-20
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TURKEY SCALOPPINE WITH MARSALA GLAZE
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings Serving size: 3-1/2 ounces of turkey, 2 to 3 slices
INGREDIENTS
- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1 pound boneless turkey breast, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup homemade chicken broth or canned reduced-sodium chicken
broth
- 1/4 cup sweet marsala wine
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon grated lemon zest
DIRECTIONS
Mix the flour with the seasoned salt and pepper in a pie plate or
plastic bag. Dredge the turkey slices and shake off the excess.
Heat a large skillet and spray well with non-stick pan spray. Cook the
cutlets in a single layer over medium-high heat about 2 minutes on each
side, or until light tan in color. Remove the turkey to a warm platter.
Add the white wine, chicken broth, marsala, garlic, and brown sugar to
the skillet. Stir, scraping any bits form the bottom of the pan. Bring
to a boil and reduce the sauce to about 1/2 cup.
In a small bowl, mix the cornstarch with 2 tablespoons water. Add to
the sauce, bring to a boil, and stir in the lemon zest.
Reduce the heat. Return the turkey to the skillet. Coat with sauce to
glaze, and heat thoroughly, about 5 minutes.
Nutritional Information Per Serving: Calories: 172, Fat: 1 g,
Cholesterol: 82 mg, Sodium: 192 mg, Carbohydrate: 7 g, Dietary Fiber: 0
g, Sugars: 3 g, Protein: 31 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
EASY PANTRY TUNA
PENNE
~Shared by Mary S.,
Nashville, TN
Yield: 6 main dish servings.
INGREDIENTS
- 1 box Dreamfields Penne Rigate
- 1-1/2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes in juice
- 1-1/2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, drained (optional)
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 cans (5 ounces each) water-packed tuna, drained
DIRECTIONS
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat oil in large skillet over medium heat. Add onion and
garlic; cook 1 to 2 minutes until onion becomes translucent, stirring
constantly (watch carefully so garlic does not burn). Stir in tomatoes
with juice, parsley, lemon juice and capers. Cook 1 minute; add red
pepper flakes to taste.
Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce,
stirring frequently. Gently stir in tuna; heat through. Add pasta to
sauce. Stir gently to coat.
Nutritional Information (Per Serving): Calories: 312; Protein: 19g;
Sodium: 248mg; Cholesterol: 16mg; Fat: 6g; Saturated Fat: 1g; Dietary
Fiber: 7g; Digestible Carbohydrates: 13g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe there is a total of 53g carbohydrate.
Source: Dreamfields Healthy Carb Pasta, Chef Jim Coleman
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
FRESH PLUM TART
~Shared by Mary S.,
Nashville, TN
Yield: 1 Tart (8 servings)
INGREDIENTS
- 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
- 4 ripe plums (about 1 pound total), peeled and thinly sliced
- 2 large eggs, or 1/2 cup egg substitute
- 1/3 cup sugar
- 1/4 cup fat-free sour cream
- 3 tablespoons all-purpose flour
DIRECTIONS
Preheat the oven to 350 degrees F.
Press the prepared pie crust into a 9-inch diameter tart pan with a
removable bottom. Press the crust against the fluted edge and trim off
any pastry that extends over the top. Discard any extra dough and the
trimmings (about 1 ounce).
Bake the crust only 5 minutes, until it is set but brown. Cool on a
rack.
Arrange the plum slices in overlapping circles to cover the bottom of
the tart shell.
In a small bowl, whisk together the eggs, sugar, fat-free sour cream,
and flour until smooth. Pour the custard over the plums; it should fill
the spaces between the plums.
Bake at 350 degrees F. for 18 to 20 minutes, until the custard is set
and the edges are slightly browned. Cool and cut into 8 equal slices.
Nutritional Information Per Serving (1 slice): Calories: 208, Fat: 9 g,
Cholesterol: 58 mg, Sodium: 166 mg, Carbohydrate: 31 g, Dietary Fiber:
1 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 2 Other Carbohydrate, 1 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
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SEMOLINA'S PASTA JAMBALAYA
~Shared by Johnny,
LA
Makes 2 servings
1 tablespoon corn oil
2 ounces andouille sausage
2 ounces chicken breast meat
1 tablespoon diced tasso
1/4 small red onion, in strips
1/2 small bell pepper, in strips
2 teaspoons minced garlic
1/4 cup butter
3/4 cup Creole sauce (below)
8 ounces spiral pasta, cooked
1/2 cup shredded provolone cheese
1/2 cup shredded smoked Gouda
Green onion slivers and crushed red pepper for garnish
Saute andouille, chicken and tasso in corn oil until the chicken has
lost its raw color. Add onion, bell pepper, garlic and butter. Cook
until the butter is melted and garlic is done. Add Creole sauce and
bring to a boil. Make sure the butter is fully incorporated into the
sauce.
Reheat the pasta by dipping it into boiling water for 15 seconds. Place
the heated pasta into a large bowl and cover with the sauce. Top the
dish with the cheeses. Garnish with the green onions and red pepper.
Semolina's Creole
Sauce
Makes 2 quarts
1/4 cup butter
1/2 cup diced yellow onion
1 cup diced bell pepper
1/2 cup diced celery
1 tablespoon minced parsley
2 tablespoons garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/2 teaspoon black pepper
1 1/2 teaspoons salt
3 medium bay leaves
1 teaspoon sugar
1/4 cup chopped green onion
3 cups whole tomatoes with juice, diced
2 cups tomato puree
3 cups shrimp or chicken stock
2 teaspoons Crystal hot sauce
Melt butter in a heavy sauce pot. Add yellow onion, bell pepper,
celery, parsley, garlic, basil, peppers, salt, bay leaves, sugar and
green onion. Cook until the bell pepper turns bright green and onions
start to become transparent. Stir in diced tomatoes, tomato puree,
stock and hot sauce. Bring to a boil; then simmer until reduced to 2
quarts, approximately 45 minutes to 1 hour, stirring occasionally.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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QUICK CHICKEN CORDON
BLEU
To make traditional cordon bleu, you layer prosciutto (or other ham)
and cheese in between thin slices of chicken or veal, then bread and
sauté the whole stack. This quick, easy version keeps the flavors the
same, but skips the fussy layering and breading steps. Serve with:
Delicata squash and broccoli.
4 servings
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients
4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and
tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)
Preparation
Preheat oven to 400°F. Sprinkle chicken with 1/4 teaspoon pepper and
salt. Combine cheese and cream cheese in a bowl. Combine the remaining
1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2
teaspoons oil in another bowl. Heat the remaining 2 teaspoons oil in a
large, ovenproof nonstick skillet over medium heat. Cook the chicken
until browned on both sides, about 2 minutes per side. Move the chicken
to the center so all pieces are touching. Spread with the cheese
mixture, sprinkle with ham, then top with the breadcrumb mixture. Bake
until the chicken is no longer pink in the center and an instant-read
thermometer registers 165°F, 5 to 7 minutes.
Tips & Notes
Tip: It can be difficult to find small chicken breasts. Remove the
strip of meat from the underside of a 5- to 6-ounce breast—the
“tender,” about 1 ounce of meat—to yield a perfect individual portion.
Freeze the tenders and use them in a stir-fry.
Note: We like Ian’s
brand of coarse dry whole-wheat breadcrumbs, labeled “Panko
breadcrumbs.” Find them in the natural-foods section of large
supermarkets. To make your own breadcrumbs, trim crusts from firm
sandwich bread. Tear the bread into pieces and process in a food
processor until coarse crumbs form. Spread on a baking sheet and bake
at 250°F until dry, about 15 minutes. One slice of bread makes about
1/3 cup dry breadcrumbs.
Nutrition
275 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 97 mg Cholesterol; 4 g
Carbohydrates; 34 g Protein; 1 g Fiber; 327 mg Sodium; 259 mg Potassium
Exchanges: 4 1/2 lean meat, 1 fat
Source: EatingWell: November/December 2009
BREAKFAST TORTILLA
STRATA
1 cup bottled salsa
1 cup canned black beans, rinsed and drained
10 (6-inch) corn tortillas, cut into 1-inch strips
Cooking spray
1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack
cheese, divided
1 cup low-fat sour cream
1 cup fat-free milk
1/2 teaspoon salt
2 large eggs
2 large egg whites
1/4 cup thinly sliced green onions
Combine salsa and beans in a bowl. Place one-third of tortilla strips
in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3
cup cheese and about 1 cup salsa mixture. Repeat procedure with
one-third of tortilla strips, 1/3 cup cheese, and remaining salsa
mixture; top with remaining tortilla strips. Combine sour cream and
next 4 ingredients (sour cream through egg whites); stir with a whisk.
Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup
cheese. Cover and chill 8 hours or overnight. Preheat oven to 350F.
Remove dish from refrigerator. Let stand at room temperature 10
minutes. Cover and bake for 20 minutes. Uncover and bake an additional
15 minutes or until lightly browned. Makes 6 servings.
CALORIES 292 (28% from fat); FAT 9.2g (sat 4.5g,mono 2.7g,poly 1.1g);
IRON 2.2mg; CHOLESTEROL 93mg; CALCIUM 335mg; CARBOHYDRATE 36.5g; SODIUM
755mg; PROTEIN 17.7g; FIBER 4.7g
CELERY POTATO
CASSEROLE
2 pounds potatoes, peeled and diced
4 cups diced celery
10 oz can cream of celery soup
3/4 cup sour cream
2 tbs dried parsley
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
6 slices cooked bacon, crumbled
2 cups French's fried onions
Place potatoes and celery in a large pot of water. Bring to a boil.
Reduce heat and simmer 15 min. or until potatoes are tender. Drain and
return to pot. In a bowl, combine soup and next 5 ingredients. Stir
soup mixture, half the bacon and half the onions into potato mixture.
Spoon into a greased 2 quart casserole dish. Microwave on high 5 min.
Sprinkle remaining bacon and onions over the top of the dish and
microwave on high 2 min. more and serve.
MAKES 8 SERVINGS
TOMATO, RICE, AND
SAUSAGE SOUP
Serves about 4
3 tablespoons olive oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
1 cup whole canned Italian tomatoes, chopped
2 tablespoons finely chopped flat-leaf parsley
4 cups water
2 cups chopped Savoy cabbage
2 celery ribs, chopped
1 medium carrot, sliced
Salt and freshly ground black pepper or hot pepper flakes
1/2 pound Italian sweet sausages
1/2 cup rice
Grated Parmesan cheese or extra virgin olive oil, for garnish
Heat 2 tablespoons of the olive oil in a large soup pot over medium
heat. Add the onion and garlic and cook until the onion becomes
translucent, about 5 minutes. Add the tomatoes and parsley. Cover and
simmer for about 10 minutes, until the tomatoes break up. Add the
water, cabbage, celery, carrot, and salt and pepper to taste. Cover and
boil gently for 15 minutes.
Heat the remaining 1 tablespoon of olive oil in a medium skillet over
medium heat. Prick the sausages and cook them in the skillet for about
10 minutes, until they are brown all over. Remove the sausages and
slice.
Add the rice and sausages to the soup and continue cooking until the
rice is tender, about 10 to 15 minutes.
Serve each portion with grated cheese or a drizzle of extra virgin
olive oil.
CANDY RUM BALLS
Ingredients:
1 cup chocolate chips or chopped chocolate
3 Tbsp. light corn syrup
1/2 cup rum
2 1/2 cups crushed wafers (about one 10-oz. box)
1 cup powdered sugar, divided
1 cup finely chopped nuts
Directions:
Place the chocolate in a large microwave-safe bowl and microwave until
melted, stirring after every 45 seconds to prevent overheating.
Once the chocolate is melted, add the corn syrup and rum and stir until
well-combined. Stir in the wafer crumbs, 1/2 cup powdered sugar, and
chopped nuts. Place the mixture in the refrigerator until it is firm
enough to shape, about 1 hour.
Using a teaspoon, roll the candy into small balls between your palms.
Place the remaining 1/2 cup powdered sugar in a small bowl, and roll
the balls in the sugar. (Alternately, the balls can be rolled in
chopped nuts or cocoa powder).
Place the rum balls in an airtight container and refrigerate them to
age them for several days. Rum balls can be stored for an additional
2-3 weeks, and many people feel they are better the longer they are
aged, so they are a great make-ahead treat. Store the balls in the
refrigerator, and let them come to room temperature before serving.
Note: To crush the wafers, you can either use a blender or food
processor, or place them in a large Ziploc bag and crush them with a
rolling pin. Be sure that the cookies are in small crumbs, not large
chunks.
BAKED SPARE RIBS
CHINESE STYLE
3 lb. spare ribs
1/3 cups soy sauce
1/3 cups honey
3 T. white vinegar
2 T. cooking sherry
1 T. sugar
1 1/2 cups beef broth
1/2 tsp. garlic powder
Boil spare ribs for 15 minutes. Mix all ingredients. Marinate for 1
hour turning at least once. Drain; bake 1 hour at 350. Baste often with
marinade.
RICOTTA ORANGE POUND
CAKE
Powdered sugar
1 orange, zested
3 large eggs
1 1/2 cups whole milk ricotta cheese
2 1/2 tsp baking powder
3/4 cup unsalted butter or margarine, room temp
2 tbs amaretto or almond extract
1 tsp vanilla
1 1/2 cups + 1 tbs sugar or Splenda
1 tsp salt
1 1/2 cups cake flour
HEAT oven to 350 degrees. Grease a 9x5x3" loaf pan with butter. In a
bowl, combine flour, baking powder and salt. Stir to blend. Cream the
butter, ricotta and sugar until light and fluffy, 3 min. Add eggs, beat
well. Add vanilla, zest and amaretto until combined. Add the dry
ingredients until incorporated. Pour the batter into the pan and BAKE
until done, 50 min. Let cool in the pan 10 min. then transfer to a rack
to cool completely. Dust with powdered sugar. SERVE---with a cup of
coffee or glass of milk, if desired.
Makes 6 servings of pound cake.
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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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