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A
to Z
Recipes
September 25,
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. Yesterday
when I dropped by son off at his job, as he was getting out of the car
he said; "Dinner is on me tonight, Mom". When I picked him up he had
several grocery bags. What did he whip up for our dining pleasure last
night? Even though it was 85 degrees outside, we had steamy bowls of
delicious Taco Soup. What a treat! Thanks, Trey!
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We
still have space for
two at the house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "The Flavors Of
Fall". Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Chinese
Proverb:
'When someone
shares something of
value with you, and you benefit from it, you have a moral obligation to
share it with others.'
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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THE RICHNESS OF LIFE
~Shared by Treva, NC
The richness of life is not money
Nor is it the things we count as gain
It's not the power we hope to acquire
Nor is it the prestige we strive to attain.
The richness of life is true Friendship
It's good health and peace of mind
It's a deep and abiding faith in God
It's a friend who is loyal and kind.
The richness of life is a home that's warm
It's full of love with a family who cares
It's a tender touch from someone dear
And their feelings with you they share.
The richness of life is everlasting hope
It's a feeling that will never depart
It's not in any material things
But it's what we keep in our heart.
The richness of life is serenity
It's harmony and goodwill
Not turning your back on your fellow man
But showing him a love that is real.
The richness of life is given to us
In many ways, shapes, and forms
It's an understanding we all have
It helps us to weather the storms.
~Unknown~
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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Buying and Storing
Tomatoes
As long as they are kept at room temperature, tomatoes picked at the
mature green stage will finish ripening in supermarkets and after you
purchase them. Within a few days, they will soften slightly, turn red
and—most important of all—develop their full flavor and aroma.
To avoid interrupting this process, place the tomatoes on a counter or
in a shallow bowl at room temperature until they are ready to eat.
DON'T REFRIGERATE THEM. When tomatoes are chilled below 55° F, the
ripening comes to a halt and the flavor never develops.
To speed up the process, keep tomatoes in a brown paper bag or closed
container to trap the ethylene gas that helps them ripen. Adding an
ethylene-emitting apple or pear to the container can also hasten
ripening. Store the tomatoes in a single layer and with the stem ends
up, to avoid bruising the delicate "shoulders."
Once they are fully ripened, tomatoes can be held at room temperature
or refrigerated for several days. When you’re ready to use them, bring
the tomatoes back to room temperature for fullest flavor.
Tomato Techniques
To peel: Fill a saucepan with enough water to cover tomatoes; bring to
a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem
ends and slip off skins.
To seed: Cut tomatoes in half crosswise. Gently squeeze each half,
using your fingers to remove seeds. To reserve the juice for use in
dressings, sauces or soups, seed the tomato into a strainer held over a
bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato.
Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place halves,
cut side down, on a shallow baking pan; brush with oil. Roast until
lightly browned, about 20 minutes; cool. Remove skins and stem ends.
Slow-Cook: Preheat oven to 300° F. Remove stem ends; slice tomatoes.
Place slices on a shallow baking pan; brush with oil. Cook until
tomatoes soften and shrink, about 45 minutes.
Tomato Equivalents
1 small tomato = 3 to 4 ounces
1 medium tomato = 5 to 6 ounces
1 large tomato = 7 or more ounces
1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp
Source: Foodies.com
http://www.foodies.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: 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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Redneck Pet Fish
~Shared by Linda
H., Rosharon, TX
A Redneck with a bucket full of live fish was approached recently by a
game warden in Central Mississippi as he started to drive his boat away
from a lake.
The game warden asked the man, "May I see your fishing license please?"
"Naw, sir," replied the redneck. "I don't need none of them there
papers. These here are my pet fish."
"Pet fish??"
"Yep. Once a week, I bring these here fish uh mine down to the lake and
let 'em swim 'round for uh while. Then when I whistle, they swim
right back into my net and I take 'em home."
"What a bunch of B.S. - you're under arrest."
The redneck said, "It's the truth, Mr. Gov'ment Man. I'll show
ya! We do this all the time!!"
"WE do, now, do WE?" smirked the warden.
"PROVE it!"
The redneck released the fish into the lake and stood and waited.
After a few minutes, the warden said, "Well?"
"Well, WHUT?" said the redneck.
The warden asked, "When are you going to call them back?"
"Call who back?"
"The FISH," replied the warden!
"Whut fish?" asked the redneck.
THE MORAL OF THE
STORY:
We may not be as smart as some city Slickers, but we ain't as dumb as
some government employees.
You can say what you want about the South, but you never hear of anyone
retiring and moving north?
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe Name: Leek
Dip
Submitter: Maggie,
TX
Reviewer: Mary
H.,
Montreal, Canada
Date: September 18, 2011
http://www.a2zrecipes.net/09181011.html
Years
ago, when I
was providing snacks backstage for the cast and crew of my amateur
theatre group, a longtime friend suggested this easy recipe on the
phone. Nancy, not a member of the theatre group, but always very
helpful towards me, said it was fun to try other flavours of Knorr dry
soups, but always use Knorr and the correct amount of sour cream.
I provided ridged potato chips, as well. It was always a huge
success: a keeper, for sure! Maggie, I was delighted that you
included the recipe in A 2 Z. It is a snap to make, and always a
big hit with kids of all ages! ~Mary
LEEK DIP
So easy! My kids and grands LOVE this one, too.
1 pkg. Knorr Leek Soup mix (dry in envelope)
24 oz. Sour cream
Mix thoroughly; chill for 2 hours. Serve with ridged potato chips.
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:
AWESOME PORK CHOPS
~Shared by Donna
R., Yuma, AZ
Ingredients
4 Center cut OR Rib pork chops
1/4 cup chopped onion
1/4 cup chopped green (bell) pepper
1/4 cup chopped celery
1 can tomato soup (do not dilute)
1-2 cups crushed corn flakes
Directions
1. Brown chops on both sides. Season with pepper and garlic powder.
2. Transfer chops to casserole dish. Put all 3 vegetables over chops.
Top with soup. Cover and bake 350* for 45 mins. Uncover. put cereal
over the top of casserole. Bake 15 more mins.
3. The gravy is wonderful on mashed potatoes!
This can easily be doubled or tripled.
BANANA CHOCOLATE
BRUNCH CAKE
~Shared by Jim D.,
WA
2 cups flour
1 cup firmly packed light brown sugar
1 1/2 t. Baking powder
1/2 t. Baking soda
1/4 t. Salt
1/2 t. Ground cinnamon
2 cups mashed banana,about 3 large bananas
1/2 cup milk
1 large egg
5 oz. Bittersweet chocolate,grated
2 1/2 T. Boiling water
Preheat oven to 350. Butter and flour a 9 inch springform pan. Mix
flour,sugar,baking powder,baking soda,salt and cinnamon in large bowl.
Mix the banana,milk and egg in a medium bowl,stirring until well
blended. Add banana mixture to the flour mixture,stirring just until
moist. Gently fold in half the chocolate. Spoon the batter into the
prepared pan. Bake until a toothpick inserted in center comes out
clean30 to 40 minutes. Cool in pan for 5 minutes on a wire rack,then
remove form pan and let cool completely. Put the remaining chocolate
and water in a small pan over low heat until melted. Stir until smooth.
Drizzle the glaze over the cooled cake. Serves 8 to 10.
GUMMY WORMS
~Shared by Edna D.,
Decatur, IL
This recipe makes dual-flavored orange and raspberry worms. You can
substitute other juices to change the flavors, or make a double batch
with a single flavor.
Ingredients:
12 tbsp sugar, separated
2/3 cup raspberry juice (see note)
2/3 cup orange juice
8 tbsp corn syrup, separated
8 tbsp unflavored gelatin, separated
Food coloring, optional
Preparation:
1. Prepare an 8x8 inch pan by wetting it lightly with water.
2. Place 4 tbsp gelatin in ¼ cup cold water to soften for about 5
minutes.
3. Place the raspberry juice, 6 tbsp sugar and 4 tbsp corn syrup in a
medium saucepan over medium heat and stir until sugar dissolves.
5. Stir in the gelatin and continue stirring until gelatin dissolves.
6. At this point add food coloring if desired.
7. Pour into prepared pan and leave until completely set, 4-6 hours at
room temperature or 1 hour in the refrigerator.
8. Repeat procedure with orange juice: place 4 tbsp gelatin in ¼ cup
cold water to soften for about 5 minutes.
9. Place the orange juice, 6 tbsp sugar and 4 tbsp corn syrup in a
medium saucepan over medium heat and stir until sugar dissolves.
10. Stir in the gelatin and continue stirring until gelatin dissolves.
11. At this point add food coloring if desired. Remove from heat and
allow to cool for 10 minutes in pan.
12. Pour over raspberry layer and leave until completely set, 4-6 hours
at room temperature or 1 hour in the refrigerator.
13. When set, turn out of pan and cut with a sharp knife into long,
thin strips to resemble worms.
Note: Raspberry juice can be obtained from boiling fresh or frozen
raspberries over medium heat. Place 1.5 cups of berries in a small
saucepan and heat, stirring occasionally, until they are very liquidy.
Pour through a strainer, reserving juice, and press fruit against the
strainer to squeeze out all the juice.
NUT ROLL
~Shared by Lois S.,
Kissimmee, FL
150 large marshmallows
3 cups of maraschino cherries (chopped)
6 cups pecans, less if you like (chopped)
2 cups honey graham crackers (crushed)
3 cups honey graham crackers to put all over the nut roll. It may not
take 3 cups.
Melt marshmallows (they melt quick in the microwave). In a large
container, mix melted marshmallows, cherries, pecans and 2 cups of
honey graham crackers. Using some of the other 3 cups of cracker crumbs
spread a thin layer of crumbs on a large sheet of heavy duty foil. Pour
the mixture on the crumbs and form into a log like roll. sprinkle the
rest of the crumbs on top and sides close the foil, and refrigerate
until firm. You may not need 3 cups of crumbs to cover the nut roll.
I used to make this every Christmas when my family was at home.
KAY'S BANANA BREAD
~Shared by Mary H.,
Montreal, Canada
Geoff Hall, a 99-year-old man, soon to turn 100, cooks a full-course
meal every day for his family. Below is a favorite recipe of his,
which came from his late wife's hand-written recipe collection.
Geoff makes banana bread for family, friends and employees at his local
grocery store! He uses an electric mixer because he no longer has
the strength to mix the dough by hand.
1/2 cup (1 stick) unsalted butter or margarine
1 cup sugar
2 eggs
3 very ripe medium-sized bananas, mashed with a fork until smooth
2 cups whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
In a medium-sized bowl, cream together the butter and sugar. Stir
in the eggs and mashed bananas until well blended.
In a larger bowl, stir together the flour, baking soda, baking powder
and salt. Geoff likes to add the dry ingredients bit by bit to
the butter-banana mixture, mixing as he goes, although most recipes for
banana bread and muffins call for the wet ingredients (i.e. the
butter-banana mixture) to be stirred into the dry. Mix just until
the ingredients are blended. The batter will be thick, but do not
over-mix. Stir in the milk.
Spray a 9 x 5 inch loaf pan with cooking spray and line it with waxed
paper along the two longer sides. Lay a strip of waxed paper that
runs along the bottom of the pan and then up the two short sides, so
that there is an overhang of a couple of inches at each end: Geoff uses
this overhang to lift out the banana bread once it ha baked and cooled
a bit. Spray the waxed paper with cooking spray.
Bake at 350 degrees F. for 70 minutes, or until a toothpick inserted
into the center of the loaf comes out fairly clean: because of the
bananas, this bread remains moister than many. Don't
overbake. Cool on a wire rack for at least 15 minutes before
removing from pan.
Tip: For any quick loaf, spread a thin layer of butter or margarine on
top as soon as it comes out of the oven. This keeps the loaf
moist inside, even after it has cooled, and makes it much easier to
slice.
RHONDA'S PICO DE
GALLO
~Shared by Larry
J., Spring Hill, TN
Ingredients
4 plum tomatoes
1 yellow onion
1 jalapeno pepper
1-2 large garlic cloves
Freshly ground sea salt
1 bunch of cilantro
juice from 1-2 two medium-size limes
Directions
Slice tomatoes in half and remove seeds and "innards" - chop or dice
flesh into pieces about the size of large peas Peel outer layers of
onion and dice into pieces about the size of large peas Remove stem and
slice jalapeno pepper in quarters length-wise and use the tip of the
knife to remove the seeds - any you leave add more heat to the overall
mix. Chop the jalapeno slices into the size of small peas Peel garlic
cloves and finely mince. Remove stems from and then chop leaves of
about half the standard-size bunch of cilantro and add it to the
mixture in small amounts to ensure it compliments, but does not
overpower the final recipe Add all of these prepared ingredients into a
non-reactive bowl and mix - adding the juice from the limes to the
contents whilst stirring and seasoning with salt to taste Allow the
mixture to rest for about an hour, in the cooler or fridge at about
40°F degrees so the flavors mingle and meld.
Serve along side your favorite grilled fish, chicken or other dish.
Source: Char-Broil.com
BREAKFAST PATTIES
~Shared by Johnny,
LA
1/4 cup water
2 teaspoons salt
2 teaspoons rubbed sage
1 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 pounds ground pork
In a bowl, combine water and seasonings. Add pork and mix well. Shape
into eight 4-inch patties.
In a skillet over medium heat, cook patties for 5 to 6 minutes on each
side or until no longer pink in the centers.
COPYCAT EMERIL'S
RESTAURANT ROSEMARY
BISCUITS
~Shared by Treva, NC
Nothing completes a home-cooked meal better than some fresh baked
biscuits served warm.
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon minced fresh rosemary leaves
1/2 to 3/4 cup buttermilk
Preheat oven to 450 degrees Fahrenheit.
In large bowl, sift together dry ingredients; using fingers, work in
butter until mixture resembles coarse crumbs; stir in rosemary. Add 1/2
cup buttermilk, gradually, working in with fingers until you have a
soft ball of dough. If necessary, add an additional 1/4 cup buttermilk;
do not overwork the dough or the biscuits will be tough.
Pat dough out on lightly floured surface to a disk about 7-inches in
diameter and 1/2-inch thick. Cut using 1-inch round cookie cutter.
Place on baking sheet and bake in preheated oven for 10 to
12 minutes or until golden brown on top and lightly golden on the
bottom. Serve warm.
To serve: Place 2 to 3 biscuits on each plate; divide shrimp among the
biscuits and top each serving with 1/3 to 1/2 cup sauce. Serve
immediately.
Source: The Secret Recipe Blog
http://www.recipesecrets.net/blog
COCONUT CREAM ANGEL
PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 C. sugar
1/4 C. cornstarch
1/4 t. salt
2 C. milk
3 egg yolks, lightly beaten
1/2 C. flaked coconut
1 T. butter
1 1/2 t. vanilla extract
1 pastry shell (9") baked
Meringue:
3 egg whites
1/4 t. cream of tartar
1/4 t. vanilla extract
6 T. sugar
1/4 C. flaked coconut
In a small heavy saucepan, combine the sugar, cornstarch and
salt. Add milk, stir until smooth. Cook and stir over
medium-high heat until thickened and bubbly. Reduce heat to low;
cook and stir for 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg
yolks; return all to the pan, stirring constantly. Bring to a
gentle boil; cook and stir 2 minutes longer. Remove from the
heat; stir in the coconut, butter and vanilla. Pour into prepared
shell.
In a small bowl, beat the egg whites, cream of tartar and vanilla on
medium speed until soft peaks form. Gradually beat in sugar, 1 T.
at a time, on high until stiff peaks form. Spread meringue over
hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350 for 201 minutes or until golden brown. Cool on a wire
rack for 1 hour; refrigerate 1-2 hours before serving.
MAHDZOON (YOGURT)
CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Cooking in yogurt gives the chicken a tang and a creamy tenderness!
INGREDIENTS:
2 Lbs. boneless, skinless chicken breasts
1 cup olive oil
1 tsp. crushed garlic
1/2 cup dry white wine
1 tsp. fresh basil
1/2 cup chopped Armenian or Italian flat leaf parsley
2 medium yellow onions [sliced]
Salt and pepper to taste
2 cups mahdzoon or plain yogurt
PREPARATION:
Place the olive oil, crushed garlic, wine, and basil in a bowl or pan
and add the chicken breasts so they are covered with the marinade.
Cover
and let the chicken marinate over night in the refrigerator. Heat a
Teflon chicken fry pan with a tablespoon of olive oil and brown the
chicken on both sides. Discard the marinade. In another pan, add 2
tablespoons of olive oil and saute the onions until they are golden.
Place the chicken in the pan with the onions. Spread the mahdzoon over
the chicken and onions, cover and let cook over a medium burner for 30
minutes. Sprinkle with the chopped parsley and serve.
SNICKERDOODLE BUNDT
CAKE
~Shared by Marilyn
M., Canton, OH
2 cups white sugar, divided
2 tsp ground cinnamon
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup unsalted butter (room temperature)
1 cup light brown sugar
3 eggs (room temperature)
2 tsp pure vanilla extract
1 cup sour cream (room temperature)
Preheat oven to 325 degrees F. Generously grease Bundt pan with
butter; set aside. In small bowl, combine 1 cup white sugar with
cinnamon, mixing well. Evenly coat pan with approximately 1/3 cup
of mixture (will form crunchy crust when baked); set aside remainder.
In separate bowl, sift together flour, baking powder, baking soda and
salt; set aside. In large bowl, cream butter on medium speed for 1
minute. Add 1 cup white sugar and mix for 3 minutes until light and
fluffy; then add brown sugar and mix for 2 minutes. Add eggs 1 at a
time, beating each for 1 full minute; stir in vanilla. Add flour
mixture alternately with sour cream; beat well. Spread 1/2 of batter
into prepared pan. Sprinkle approximately 1/3 cup of cinnamon sugar
mixture over batter in pan. Spread remaining batter into pan and
sprinkle remaining cinnamon sugar mixture over top. (If you run out of
cinnamon sugar, mix 1/4 cup white sugar and 1/2 teaspoon cinnamon
together for top of cake.) Bake in preheated oven for 55 to 65 minutes,
or until toothpick inserted into cake comes out clean. Allow to cool
for 10 minutes before inverting onto wire rack to cool completely.
TOMATO CUCUMBER
ONION RELISH
~Shared by Luanne,
FL
1/2 lb. tomatoes, chopped into 1/4" chunks
1/2 lb. cucumbers, chopped into 1/4 " chunks
1 med. onion, finely chopped
2-3 fresh green chili peppers, chopped
1/2 tsp. salt
2 pinches sugar
3 tsp. lemon juice
2 tsp. fresh chopped coriander or parsley
Mix all ingredients together. Cover and chill before serving.
LOVE KNOTS
~Shared by Sandi,
Roswell, NM
1/2 cup whole eggs
1/2 cup thick cream
1/3 cup sugar
Pinch of salt
1/2 teaspoon vanilla
3 cups flour
Beat eggs well with an electric mixer. Add sugar and beat well. Add
salt and vanilla - mixture will be thin. Gradually add flour, having
mixer on low speed. Mixture should now be in cookie dough form. Roll
very thin on lightly floured board. Cut into 1/2 inch strips, then cut
in crosswise strips 1 1/2 inches long. Give each strip a double twist
to resemble a bow. Fry in deep fat, 375 degrees F. When brown, roll in
sifted powdered sugar.
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.
BLUEBERRY SCONES
~Shared by Treva, NC
2 c. sifted all-purpose flour
1 c. fresh or frozen clean blueberries
1/3 c. sugar
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. sweet butter, cut into sm. pieces
3/4 c. milk
Sprinkle 1/2 cup flour over berries; toss and set aside. Sift remaining
flour with salt, sugar, baking soda, and baking powder into large bowl.
Cut in the butter with a pastry blender until well mixed. Add
blueberries and flour; toss well to mix. Sprinkle the milk over and mix
gently with a fork until dough just holds together. Drop by spoon onto
lightly greased baking sheet. Dip your hand in flour and gently pat
down the scones until about 1 inch thick. Bake in a 425 degree oven
12-15 minutes.
ANY-SEASON FRUIT BOWL
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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2 cups water
1 1/2 cups sugar
1/3 cup lime or lemon juice
1 teaspoon anise extract
1/2 teaspoon salt
3 oranges, peeled and sectioned
3 kiwifruit, peeled and sliced
2 grapefruit, peeled and sectioned
2 large apples, cubed
1 pint strawberries, sliced
1 pound seedless green grapes
1 (20 ounce) can pineapple chunks, drained
In a medium saucepan, combine water, sugar, lime juice, anise and salt.
Bring to a boil over medium heat; cook for 20 minutes, stirring
occasionally. Remove from the heat; cover and refrigerate for 6 hours
or overnight. Combine fruit in a large bowl; add dressing and toss to
coat. Cover and chill for at least 1 hour.
BBQ SHRIMP
~Shared by Linda
H., Rosharon, TX
8-10 pounds jumbo shrimp, heads and shells on (20 shrimp/pound)
Sauce:
1 pound butter
1 teaspoon ground rosemary
1 pound margarine
4 lemons sliced
6 oz. Lea and Perrins
1 teaspoon Tabasco
8 tablespoons finely ground black pepper
4 teaspoons salt
2-4 cloves garlic (optional, but not with me)
In a saucepan melt butter and margarine. add worcestershire, pepper,
rosemary, lemon slices, tabasco, salt, garlic and mix thoroughly.
divide shrimp between two large shallow pans and pour heated sauce over
each. Stir well. Cook in a 400 degree oven about 15-20 minutes, turning
once. Shells should be pink, the meat white and not translucent.
COOKIE DOUGH BROWNIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Cookie Layer:
1 pkg. brownie mix
1/2 cup chocolate chips
Filling:
1/2 cup margarine, softened
1/2 cup brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
Topping:
1 cup chocolate chips
1 tablespoon oil
Prepare brownie mix according to package directions and add 1/2 cup
chocolate chips to batter. Pour into a 9X13 pan and cook according to
package instructions. When done, let cool on a cooling rack.
Beat margarine and both sugars in a mixing bowl until creamy. Add milk,
vanilla and flour and mix thoroughly. Set aside.
Melt and stir 1 cup chocolate chips and oil in a small saucepan over
low heat. Spread filling over cooled brownies then the topping.
Store refrigerated.
CHERRY BERRY SALAD
~Shared by Marilyn
M., Canton, OH
Prep Time: 10 Minutes
2 cups pitted fresh sweet cherries
1 cup strawberries, halved
1 cup fresh blueberries (See tip below)
1 cup diced apples
2 Tbsp. olive oil
1 lime
1 Tbsp. honey
2 tsp. fresh mint
Combine oil, 1 Tbsp. Lime juice, honey, mint, 1/2 tsp. lime peel and
1/8 tsp. salt; mix well. Combine all fruit and toss with
dressing. Yield - serves 6
Tips: Fresh blackberries, raspberries or halved strawberries may be
substituted for blueberries.
Wine pairings: Champagne / Sparkling Wine / Cuvee, Prosecco,
Icewine/Eiswien
Nutritional information: Calories: 150; Total Fat: 6g; Saturated
Fat: 0g; Cholesterol: 0 mg;
Total Carbs: 26g; Fiber: 2g; Protein: 1g; Sodium: 49 mg.
Source: Cherry Marketing Institute
CHILI FRITO LOAF
~Shared by Deb,
Roswell, NM
2 lbs prepared chili
11 oz package Fritos
1 cup grated sharp cheese
Butter a 2 qt casserole dish. Pour in a portion of chili; add layer of
Fritos and grated cheese. Repeat layers in same order ending with
cheese on top. Bake at 350 degrees F. 12 minutes. Serves 8 to 10.
CROCKPOT CHIPOTLE
SHORT RIBS
~Shared by Johnny,
LA
Crockpot Chipotle Short Ribs are braised short ribs for those who like
a real kick to their beef or pork ribs. The freshly roasted poblano
peppers along with the smoky flavor of the chipotle peppers in adobo
sauce make these short ribs finger licking good. Crusty loaf bread is
perfect for mopping up the highly seasoned tomato sauce that's left
after eating the tender short ribs.
INGREDIENTS
3 lbs beef or pork short ribs*
1 large can (26/28 oz can) crushed tomatoes
2 chipotle peppers in adobo sauce, chopped fine*
1 large garlic clove, crushed
1 cup onion, diced
4 poblano peppers, seeded and cut into slim strips
2 Tblsp vegetable oil
Salt and pepper to taste
DIRECTIONS
Place poblano peppers in deep large skillet with a cover. Cover skillet
and dry roast peppers over medium-high heat for 5 minutes. Shake
continuously, then turn heat off. Allow skillet to cool a bit before
removing cover. Remove peppers from skillet and set aside.
Heat vegetable oil in skillet and brown the short ribs until they are
golden on all sides. Season with salt and pepper as necessary, remove
short ribs from skillet with slotted spoon. Add crushed garlic and
diced onion to skillet and cook until onion is tender and garlic is no
longer raw, about 4 minutes.
Preheat your crockpot.
Pour the canned tomatoes, including the juice into a warm crockpot. Add
the poblano peppers, chipotle peppers in adobo sauce, garlic, onions
and the browned short ribs to crockpot and stir. Start crockpot on high
and cook 4 to 5 hours until the short ribs are tender and almost
falling off the bone.
When done, skim fat from pot.
Makes about 6 servings.
For a country-style meal serve with boiled white potatoes and broccoli
or any cooked green vegetable.
Hint
*The short rib you choose is up to you. Some people prefer smaller pork
ribs, however beef short ribs although larger have more meat on the
bones and become very tender when cooked in this manner.
*You can find these peppers in the tomato sauce aisle or the ethnic
foods section.
STIR - FRY CHICKEN
& BROCCOLI
~Shared by Treva, NC
1/3 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ginger
1 tsp. cornstarch
1 & 1/2 lb. chicken (cut in bite-size pieces)
1 tbsp. oil
1 bunch broccoli
1 lg. onion
Combine first 6 ingredients with 1/4 cup water in bowl, mixing well.
Marinate chicken in sauce for 10 minutes or longer. Drain chicken,
reserving marinade. Heat oil in skillet. Add chicken in small amounts
to prevent crowding. Stir-fry until brown. Remove from skillet and set
aside.
Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup
water, cover and steam for 3 minutes or until broccoli is tender-crisp.
Return chicken to skillet, adding marinade. heat through, stirring
constantly. Serve over rice.
Makes 4 servings.
BACON AND ROQUEFORT
STUFFED BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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2 pounds ground beef
1 tablespoon Worcestershire sauce
2 tablespoons Dijon mustard
1/2 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
4 ounces Roquefort or other blue cheese, crumbled
1 teaspoon chopped fresh thyme leaves
4 hamburger buns, split and toasted
1 tomato, sliced
1 red onion, sliced
4 leaves lettuce
In a large bowl, lightly mix the ground beef, Worcestershire sauce,
mustard and pepper. Divide into 8 equal portions and flatten each one
into 1/4 inch thick patty. In a separate bowl, combine the crumbled
bacon, Roquefort cheese and thyme. Place an equal portion of the bacon
mixture onto 4 of the patties. Top with the remaining 4 patties,
pressing the edges together to enclose the filling.
Preheat a grill for medium heat. When hot, lightly oil the grate.
Grill the patties for 6 to 8 minutes on each side, or until cooked
through. Serve immediately on toasted buns, topped with tomato, onion
and lettuce.
ROASTED YELLOW
SUMMER SQUASH WITH SAGE
PESTO
~Shared by Linda
H., Rosharon, TX
(Makes 4 side-dish servings, recipe created by Kalyn)
4 medium or 6 small yellow summer squash or zucchini, washed and cut
into 1/2 inch slices or half slices
1 T extra virgin olive oil
salt and fresh ground black pepper to taste
1/4 cup Sage-Pecan Pesto
Preheat oven to 400F. (I used a toaster oven to keep the house cooler.)
Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch
slices, cutting larger slices in half so all pieces are about the same
size. Toss squash pieces with 1 T olive oil and season with salt and
fresh ground black pepper.
Arrange squash in single layer on a roasting pan. Roast 25-30 minutes,
turning once or twice. Squash is done when pieces are starting to
soften and brown slightly on the edges.
While squash cooks, put pesto in a plastic bowl big enough to hold all
the squash and let it come to room temperature. When squash is done,
toss with pesto and serve hot.
Sage and Pecan Pesto
(Makes about 4 cups sage pesto which I froze in ice cube trays to make
18 cubes pesto, about 3 T each. Recipe created by Kalyn with
inspiration from many sources.)
3 large handfuls sage leaves, stems removed, washed and dried
3/4 cup unsalted pecans (or almonds)
1/3 cup chopped fresh garlic
1 tsp. salt
1/2 cup olive oil
2 cups coarsely grated parmesan cheese (or more)
Snip sage leaves from stems with kitchen shears and place leaves in
salad spinner. Wash and spin dry (or wash in sink and dry with paper
towels.) Put sage in food processor fitted with steel blade and pulse
until sage is finely chopped.
Use cutting board and chef's knife to chop garlic and pecans. (They
will get chopped more in the food processor so they don't have to be
chopped too precisely.) Add pecans, garlic, salt, and parmesan to food
processor and pulse until mixture is well combined but not completely
pureed together. With food processor running, pour olive oil in through
feed tube as you pulse, until the oil is blended with other
ingredients. (Taste the pesto and see if you want more cheese,
since sage is a strong flavor.)
If desired, freeze in ice cube trays or small containers. Will keep in
the fridge for at least a week, or for months in the freezer. When my
cubes are well frozen, I pop them out and seal them inside a plastic
bag with the FoodSaver.
Source: http://KalynsKitchen.com
ONE POT RIBS-N-TATERS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Serves: 4
4 pounds country-style pork ribs
Salt and pepper
1 cup beef broth
1 cup barbecue sauce
4 medium russets, scrubbed, unpeeled
3 tablespoons flour
1/4 cup water
Season ribs with salt and pepper or other seasonings as desired. Place
on trivet in cooker. Combine beef broth and barbecue sauce and pour
over ribs. Place clean russets atop the ribs, ensuring pot is only 2/3
full. Lock lid and bring to full pressure according to manufacturer's
instructions. Cook for 15 minutes. Quick-release pressure.
Remove ribs and potatoes from pan and set aside to keep warm. Return
sauce to a boil. Whisk flour into water until forms a smooth paste, and
then whisk into boiling sauce to thicken. Ladle some of the sauce over
the ribs, and serve the rest at the table for gravy.
SHREDDED WHEAT APPLE
CRISP
~Shared by Marilyn
M., Canton, OH
1/4 cup butter (or margarine), melted
1 1/2 cups shredded wheat cereal, finely crushed
1/4 tsp cinnamon
1 Tbsp. tapioca
1 Tbsp. lemon juice
1/2 cup light brown sugar, divided (or Splenda)
5 cups peeled apple slices
Mix apples, 1/4 cup brown sugar, lemon juice, tapioca and cinnamon in a
bowl. Let stand 10 min.utes. Meanwhile make topping. Stir crushed
cereal, remaining sugar and butter in bowl until blended.; set aside.
Spread apple mixture in ungreased baking dish. Sprinkle with cereal
topping. Bake at 350° for 45 min. or until topping is browned and
apples are tender, then SERVE.
Yield - serves 4
CHOCOLATE MALLOW
~Shared by Lynn,
Roswell, NM
16 marshmallows
1 cup milk
1 1/2 teaspoons vanilla
1 cup whipping cream
1/4 cup cocoa
Dash of salt
Make a smooth paste of cocoa and milk. Add marshmallows and steam over
of hot water until marshmallows are melted. Stir constntly. Remove from
heat; add vanilla and salt. Chill. When slightly stiffened, combine
with stiffly beaten cream. Pour into tray and freeze in refrigerator.
For a smoother product, beat again after thoroughly chilling. Put back
in tray and freeze.
WILD BILL'S WILD
CHILI
~Shared by Johnny,
LA
1 lb ground deer
1 lb ground beef
1 large onion, chopped
1/2 green pepper, chopped
3 cloves garlic, chopped or 2 tbsp garlic powder
3 cups water
1 can crushed tomatoes
2 small cans tomato paste
1 packet of your favorite chili seasoning
1 bay leaf
1 large can white mushrooms
1 - 2 cans kidney beans, undrained
1/4 box of spaghetti
shredded mild cheddar cheese
Add the onion, pepper, garlic, and water to a large pot. Stir in the
tomatoes, tomato paste, and seasoning. Stir in the beans and add the
bay leaf. Break the spaghetti into small pieces and add to the pot.
Heat to a boil stirring often. Once boiling, reduce heat to
low. Stir often. While pot is simmering, brown the deer in a
skillet. Season liberally with pepper. Once browned, drain and
add to the pot. Brown the beef in the skillet. Drain and add to
pot. Cover the pot and simmer 2 hours. Stir occasionally. Serve
topped with the cheese. Enjoy.
Source: http://www.backwoodsbound.com/deer.html
ROMAN APPLE CAKE
~Shared by Treva, NC
1 c. shortening
1/2 c. brown sugar
1 c. white sugar
2 eggs
2 & 1/2 c. flour
4 c. apples, chopped
Dash of salt
1 tsp. baking powder
2 tsp. cinnamon
1 c. sour milk with 1 tsp. soda
Beat all of the above together, except the apples in a large bowl. Fold
in the apples. Spread in 9 x 13 inch pan. Bake at 350 degrees for 45
minutes. Remove from oven and cool.
ROMAN APPLE CAKE
ICING:
1/4 c. brown sugar
1/4 c. granulated sugar
1 tsp. vanilla
1/4 c. butter
1/4 c. cream
Place all ingredients into a pan and boil until thick. Pour over cooled
cake.
CALYPSO COFFEE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 fluid ounce rum
1 fluid ounce creme de cacao liqueur
8 fluid ounces hot brewed coffee
Pour rum and liquor into a mug. Fill mug to the top with coffee.
FANCY PORK TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 (1 lb.) pork tenderloin
Salt and pepper
2 tbs. butter
1 tbs. minced fresh sage or 1 tsp. dried (crumbled)
1/2 cup dry white wine
3 oz. Swiss cheese, cut into 6 slices
4 tsp. Dijon mustard
1/2 cup half and half
Season pork lightly with salt and pepper. Melt butter in a heavy
skillet over medium heat. Stir in the sage. Add pork and brown well on
all sides. Add white wine. Reduce heat to low, cover and cook until
thermometer inserted in thickest part of meat registers 170 degrees
(30-40 minutes). Remove pork from skillet. Cut 6 lengthwise slits in
top of pork (2 rows of 3 slits). Spread each cheese slice with 1/2
teaspoon mustard. Insert cheese into slits. Return pork to skillet.
Cover and cook over medium heat until cheese melts about 5 minutes.
Transfer pork to cutting board and cover with foil. Blend remaining 1
teaspoon mustard into juices in a skillet. Add half and half and boil
until slightly thickened, stirring occasionally, about 10 minutes. Cut
pork into 1 inch slices. Arrange on plates. Spoon sauce over and serve.
BROILED TOMATOES
~Shared by Marilyn
M., Canton, OH
Dress up any meal with broiled tomatoes. Serve this healthy and tasty
side dish with your breakfast eggs, your lunch bagel, or chicken
dinner. Simply slice fresh tomatoes in half, season with olive oil,
garlic, rosemary or basil, salt and pepper, and broil for 15-20
minutes. Simply delicious.
Prep Time: 5 minutes
Cook Time: 15 minutes
4 large salad tomatoes
4 large garlic cloves, minced
2-3 Tbsp. olive oil
2 teaspoons rosemary
1/2 teaspoon kosher salt
black pepper
Preheat oven to 400 degrees ~ Line a shallow pan with parchment paper.
Halve the tomatoes widthwise. Place them on the parchment paper, cut
side up. In a small bowl, mix garlic, olive oil, rosemary, salt and
pepper. Spread the mixture on top of the tomatoes. Broil in a hot oven
for 10-15 minutes or until tomatoes release their juices and the garlic
turns brown.
WEST INDIES CHICKEN
WITH GRILLED FRUIT
~Shared by Doe,
Oliver, B.C., Canada
4 servings
When it's time to wow 'em with something extraordinary, this is the
recipe to pull out. Glossy glazed chicken is lacquered with a tangy,
sweet & spicy brush-on sauce and surrounded by grilled tropical
fruit. The kicker? It's all ready in less than a half hour. While the
chicken & the fruit are grilling, fix some rice or couscous for a
side dish.
3 tbsp orange marmalade
1 tbsp snipped fresh thyme
2 1/2 tsp. grd coriander
2 tsp finely shredded grapefruit peel or orange peel
2 tsp olive oil
1/2 tsp. hot Hungarian paprika or 1/8 tsp cayenne
1/4 tsp. salt
1 small ruby red grapefruit
2 ripe, yet firm, kiwifruit
2 ripe, yet firm, nectarines
2 ripe, yet firm, star fruit
4 skinless, boneless, chicken breast halves (1 1/4lbs-1 1/2lbs total)
In a sm bowl combine orange marmalade, thyme, coriander, grapefruit
peel, oil, paprika, or cayenne pepper & salt; set aside. Peel &
quarter grapefruit & kiwifruit. Pit & quarter nectarines. Cut
starfruit into 1/2 inch thick slices. Thread fruits onto 4 metal
skewers. Place chicken on lightly greased rack of the grill directly
over medium heat. Grill for 12-15 mins or til instant read therm.
inserted into thickest portion registers 170f and no pink remains,
turning once halfway through grilling. For the last 8 mins of grilling,
place fruit skewers on grill rack directly over med heat. Brush fruit
& chicken often with marmalade mixture during the last 2 mins of
grilling, turn fruit once.
Source: Torn out magazine pages in old suitcase
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LOW FAT CHICKEN TOSTADAS
~Shared by Treva, NC
1 & 1/2 lbs. cooked chicken breasts
3 cups shredded romaine lettuce
1/2 cup chopped green pepper
1/2 cup chopped tomatoes
6 flour tortillas (6-inch diameter)
6 tablespoons fat free sour cream
6 tablespoons salsa
6 tablespoons fat free cheddar cheese
Combine the chicken, lettuce, peppers, tomatoes, and onions in a large
bowl.
Heat the tortillas by placing them one at a time in a dry skillet and
turn once until golden and puffy.
To assemble the tostadas, place a tortilla on a place, top with some of
the chicken mixture and garnish with sour cream, salsa, and cheese.
Repeat with remaining tortillas.
Serves 6
ZUCCHINI CASSEROLE
WITH TUNA
~Shared by Treva, NC
This wonderful recipe for zucchini casserole has additional health
benefits to those found in zucchini. The tuna has Omega-3s, as well as
protein, and the dairy in it bumps up the protein as well. Calcium is
another plus, not to mention the fact that it tastes great!
Serves: 6
Cooking Time: 48 min
3 cups zucchini, sliced into 1/2-inch thick coins
3/4 cup shredded carrots
1/2 cup chopped onion
2 tablespoons butter or margarine
1 (6-oz) can tuna, drained and flaked
2 & 1/4 cups herbed stuffing croutons
1 (10.75-oz) can fat-free Campbell's condensed cream of mushroom soup,
undiluted
1/2 cup fat-free sour cream
Preheat oven to 350F degrees. Cut zucchini slices in half. Cook in
boiling salt water for 3 minutes; drain. Sauté carrots and onion in
butter until tender. Gently fold together cooked vegetables and tuna,
croutons, soup, and sour cream. Spread into a greased 2-quart
casserole. Bake at 350F degrees for about 45 minutes.
Click
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FANNY'S CHICKEN AND RICE
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 3/4 cup uncooked brown rice
- 6 skinless chicken breasts, or 6 skinless chicken thighs and
drumsticks (about 2 pounds)
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon canola or corn oil
- 2 teaspoons curry powder
- 1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
- 3/4 teaspoon salt - One 14-15 ounce can diced tomatoes,
with juice
- 1 tablespoon chopped fresh parsley
- 2 tablespoons dried currants
- 2 tablespoons slivered almonds
DIRECTIONS
Preheat the oven to 425 degrees F. Prepare a shallow baking pan with
non-stick pan spray.
Add the rice to 3 cups boiling water in a medium saucepan; cover and
simmer 50 to 60 minutes.
While the rice is cooking, put the chicken in the prepared pan. Bake,
uncovered, 20 minutes.
While the chicken is cooking, saute the onion, pepper, and garlic in
the oil in a large skillet for 5 minutes, until tender; add the curry
powder, thyme, and salt and blend thoroughly. Add the tomatoes with
their liquid, and the parsley; heat to a simmer.
Pour the sauce over the chicken and sprinkle with the currants. Cover
and bake at 350 degrees F. for 25 minutes.
While the chicken is cooking, toast the almonds in a small skillet over
medium heat for 3 minutes, or until lightly browned and fragrant.
To serve, arrange the chicken parts next to 1/2 cup rice on individual
plates. Divide the sauce over the rice. Sprinkle the almonds over the
chicken.
Serving Size: 1 breast half, or 1 drumstick and thigh, plus 1/2 cup
rice and 1/2 cup sauce
Nutritional Information Per Serving Calories: 304, Fat: 8 g,
Cholesterol: 73 mg, Sodium: 469 mg, Carbohydrate: 28 g, Dietary Fiber:
3 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1 Vegetable, 4 Very Lean Meat,
1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
GRECIAN-STYLE GROUPER
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 grouper fillets (5 ounces each)
- 1 tablespoon Greek seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
Topping:
- 4 cups chopped fresh spinach
- 2 medium plum tomatoes, diced
- 1 teaspoon crushed garlic
- 2 tablespoons dry white wine
- 1/4 cup reduced-fat feta cheese (plain or with sun-dried
tomatoes and herbs)
DIRECTIONS
Rinse the fillets with cool water and pat dry with paper towels.
Sprinkle both sides of each fillet with some of the Greek seasoning.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the fish and cook for several minutes, until
nicely browned on the bottom.
Turn the fillets, cover, and cook for several minutes more, until the
fish turns opaque and flakes easily with a fork. Remove the fish from
the skillet and set aside to keep warm.
Add the spinach, tomatoes, garlic, and wine to the skillet. Cook over
medium-high heat for a couple of minutes, until the spinach is wilted
and the tomatoes just begin to soften. Add a little more wine if the
skillet starts to dry out, but only enough to prevent scorching.
Place a fish fillet on each of 4 serving plates and top each fillet
with a quarter of the vegetable mixture and a sprinkling of the feta
cheese. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 218,
Carbohydrate: 3 g, Cholesterol: 57 mg, Fat: 8.2 g, Saturated Fat: 2.2
g, Fiber: 1 g, Protein: 32 g, Sodium: 482 mg, Calcium: 108 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
ARTICHOKE, SHRIMP,
AND ROASTED RED
PEPPER PIZZA
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings (1 piece per serving)
INGREDIENTS
- 1 homemade or store-bought pizza crust
- 1 cup water-packed artichoke heart quarters, well drained
- 1 cup pizza sauce
- 1-1/2 cups cooked shrimp
- 1/4 cup roasted red pepper, chopped
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza
pan with nonstick spray. Lightly sprinkle with cornmeal, if desired.
If making the crust, transfer the dough to the pan. Stretch and shape
the dough by hand and/or with rolling pin into a 12-or 13-inch circle
or 11-by 14-inch rectangle. If using store-bought crust, place it on
the pan.
Remove and discard any coarse outer leaves from the artichoke hearts.
Coarsely chop the hearts.
Spread the pizza sauce over the crust. Sprinkle with artichoke hearts
evenly over the crust. Sprinkle on the shrimp, then the chopped pepper.
Top with cheese.
If using homemade crust, bake for 12 to 15 minutes. If using purchased
crust, bake according to package directions, or until the pizza begins
to brown at edges. Cut into 9 rectangles or wedges and serve.
Nutritional Information Per Serving (1 slice): Calories: 164, Fat: 3 g,
Cholesterol: 49 mg, Sodium: 559 mg, Carbohydrate: 24 g, Dietary Fiber:
2 g, Sugars: 3 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Lean Meat
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
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SMOKED SALMON RICE BOWL
~Shared by Marilyn
M., Canton, OH
1 1/2 cups cooked white rice
4 oz smoked salmon
1/2 cup cooked green beans
4 teaspoons fresh lime juice
1 teaspoon toasted sesame oil
2 Tbsp. toasted, sliced almonds
lime slices for garnish
Divide rice into two bowls and top each with half of salmon of salmon
and green beans.
In a small bowl combine lime juice and sesame oil.
Heat for 20 seconds in the microwave, stir and drizzle over salmon and
green beans.
Top with toasted almonds and garnish with lime slices. Enjoy!
Serves 2; bouble for 4 or a light dinner.
PEPPER CHEESE OMELET
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 eggs
4 egg whites
2 teaspoons fat-free milk
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons finely chopped onion
2 tablespoons finely chopped sweet red pepper
1/4 cup shredded part-skim mozzarella cheese
In a small bowl, beat the eggs, egg whites, milk, paprika, salt and
pepper. Coat an 8-in. nonstick skillet with cooking spray and place
over medium heat. Add half of the egg mixture. As eggs set, lift edges,
letting uncooked portion flow underneath.
When eggs are set, sprinkle half of the onion, red pepper and cheese
over one side; fold omelet over filling. Cover and let stand for 1
minute or until cheese is melted. Repeat with remaining ingredients.
Yield: 2 servings.
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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ROSEMARY CHICKEN
SALAD SANDWICHES
Fresh rosemary and smoked almonds set this chicken salad apart from all
the others, and rotisserie chicken breasts make it quick and easy.
(I made this and
took it to work for
sandwiches and to eat with whole grain crackers all week. WOW. Great
stuff! Next time... chopped pecans and grapes. Yum! ~Maggie)
Yield: 5 servings (serving size: 1 sandwich)
Ingredients
3 cups chopped roasted skinless, boneless chicken breasts (about 3/4
pound)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 slices whole-grain bread
Preparation
Combine first 9 ingredients, stirring well. Spread about 2/3 cup of
chicken mixture over each of 5 bread slices, and top with remaining
bread slices. Cut sandwiches diagonally in half.
Nutritional Information Amount per serving:
Calories: 360 Calories from fat: 29% Fat: 11.6g Saturated fat: 2.1g
Monounsaturated fat: 3.5g Polyunsaturated fat: 1.8g Protein: 33.6g
Carbohydrate: 29.9g Fiber: 4.4g Cholesterol: 76mg Iron: 2.9mg Sodium:
529mg Calcium: 104mg
Source: Cooking Light, APRIL 2005
PECAN CHOCOLATE
PUDDLES
I haven't made
these yet but don't
they sound delicious?
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1 cup flour
1/2 cup quick-cooking oats
1/2 tsp. salt
1/2 tsp. baking powder
1 cup chopped pecans
1 cup (6 oz.) miniature semisweet chocolate chips
FILLING:
1 cup (6 oz.) semisweet chocolate chips
1/2 cup sweetened condensed milk
48 pecan halves
1. In a mixing bowl, cream butter and brown sugar until light and
fluffy. Beat in egg and vanilla. Combine the flour, oats, salt and
baking powder; gradually add to creamed mixture. Stir in chopped pecans
and miniature chocolate chips. In a saucepan, melt chocolate chips with
milk; stir until smooth. Roll dough into 1-inch balls. Place 2 inches
apart on ungreased baking sheets.
2. Using the end of a wooden spoon handle, make an indentation in the
center of each ball. Fill with a rounded teaspoonful of melted
chocolate; top with a pecan half. Bake at 350 for 14-16 minutes or
until the edges are lightly browned. Remove to wire racks to cool.
Yield: 4 dozen.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
http://www.amazon.com/exec/obidos/ASIN/B002RAOHUK/atozreci-20
HONEY MUSHROOM PORK
CHOPS
4 pork chops
1/2 cup chicken broth
1/4 cup honey (I use only OhioHoney.com
!)
1/4 cup soy sauce
2 tbsp. ketchup
1/4 tsp. ginger
1/2 tsp. garlic salt
3/4 cup sliced mushrooms
3 cup cooked rice
Directions
In frying pan, brown chops well on both sides. Drain. In bowl, combine
all remaining ingredients, except rice. Pour mixture over chops. Cover
and simmer for about 40 minutes or until chops are tender. Serve chops
and sauce over hot rice.
BACON RANCH LAYERED
SPREAD
Looking for an easy and delicious appetizer for your next party? This
recipe is sure to be a favorite!
Preparation time: 15 min
Yield: 4 1/2 cups
Spread Ingredients:
1 cup sour cream
1 (8-ounce) package cream cheese, softened
2 tablespoons LAND O LAKES™ Ranch Seasoning
Toppings Ingredients:
6 ounces (1 1/2 cups) LAND O LAKES® Cheddar Cheese, shredded
12 slices (3/4 cup) bacon, cooked, chopped
1/3 cup sliced green onion
Crackers
Combine all spread ingredients in medium bowl. Beat at medium speed
until smooth. Spread onto large serving plate to 1 inch of edge. Top
with cheese, bacon and onion. Cover; refrigerate to blend flavors (1
hour). Serve with crackers.
VARIATIONS: Bruscetta-Style Layered Dip: Prepare spread as directed.
Top with 1 1/2 cups chopped tomatoes, 1/2 cup chopped fresh basil
leaves and 1/4 cup shredded Parmesan cheese. Cover; refrigerate to
blend flavors (1 hour). Serve with crackers. Greek-Style Layered
Spread: Prepare spread as directed. Top with 1 cup chopped fresh
spinach leaves, 1/2 cup sliced ripe or kalamata olives and 1/2 cup
crumbled feta cheese. Cover; refrigerate to blend flavors (1 hour).
Sprinkle with 2 tablespoons toasted pine nuts right before serving.
Serve with crackers.
Recipe Tip: Ready-to-serve bacon is available in the meat section of
the
supermarket.
Nutrition Facts (2 tablespoons without crackers): Calories: 70, Fat:
6g, Cholesterol: 20mg, Sodium: 150mg, Carbohydrates: 1g, Dietary Fiber:
0g, Protein: 3g
Source: Land O'Lakes
NEW POTATO SUMMER
SALAD
3 lbs. New Potatoes cut into 1-inch cubes
1/2 of a small red onion thinly sliced
1/2 Cup Cherry Tomatoes Halved
1/4 Cup Real Bacon Bits
1/4 Cup Chopped Fresh Basil
1/4 Cup Zesty Italian Dressing
1/4 cup Mayonaise
2 Tsp. Dijon Mustard
COOK potatoes in boiling water 10 to 12 min. Or until fork tender.
Drain well. TOSS potatoes onion tomatoes bacon bits and basil in large
bowl. MIX in remaining ingredients. Pour over potato mixture toss
lightly. Refrigerate until ready to serve.
CRUNCHY BAKED CHICKEN
1 egg
1 Tbsp. milk
1 can (2.8 ounces) french fried onions, crushed
3/4 cup grated parmesan cheese
1/4 cup dry bread crumbs
1 tsp. paprika
1/2 tsp. salt Dash of pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup butter, melted
Whisk egg and milk in bowl. In a shallow bowl, combine the onions,
parmesan cheese, bread crumbs, paprika, salt and pepper. Dip chicken in
egg mixture, then roll in onion mixture. Place in a greased 13 x 9 inch
baking dish. Drizzle with butter. Bake uncovered, at 350 degrees for 50
to 60 minutes or until juices run clear.
QUICK CHICKEN &
SPAGHETTI
WW Recipe
3 cups cooked spaghetti
1 can Rotel tomatoes
4 oz. lite Velveeta cheese, cubed
1 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (6 oz.) chopped chicken breast (cooked)
1/2 tsp garlic powder
Place pasta into large casserole dish that has been sprayed with
cooking spray. Mix Rotel, soup and cheese and place in microwave safe
bowl, cover and heat until cheese melts. Add cheese mixture to pasta
and stir in remaining ingredients. Cover and bake at 350 degrees for 30
minutes.
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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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