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A
to Z
Recipes
September 28,
2011
Always
something to make you think,
laugh and cook.
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Good afternoon and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
It is
after 4:00 p.m. and it has only cooled down to 99 degrees. What the
heck? I read
somewhere that it was officially Fall
already. And commercials show
coats and sweaters on sale. What the
heck!?!?!
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space at the
house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "The Flavors Of
Fall". The last day to get me your theme recipes is Friday,
September 30th. 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 Mary H., Montreal, Canada
"Your body cannot heal without play. Your mind cannot heal without
laughter. Your soul cannot heal without joy."
~Catherine
Rippenger Fenwick
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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~Shared by Robyn,
Auckland, New
Zealand
Dear Lord,
Every single evening
As I'm lying here in bed,
This tiny little Prayer
Keeps running through my head:
God bless all my family
Wherever they may be,
Keep them warm
And safe from harm
For they're so close to me.
And God, there is one more thing
I wish that you could do;
Hope you don't mind me asking,
Please bless my computer too.
Now I know that it's unusual
To Bless a motherboard,
But listen just a second
While I explain it to you, Lord.
You see, that little metal box
Holds more than odds and ends;
Inside those small compartments
Rest so many of my friends.
I know so much about them
By the kindness that they give,
And this little scrap of metal
Takes me in to where they live.
By faith is how I know them
Much the same as you.
We share in what life brings us
And from that our friendships grew.
Please take an extra minute
From your duties up above,
To bless those in my address book
That's filled with so much love.
Wherever else this prayer may reach
To each and every friend,
Bless each e-mail inbox
And each person who hits 'send'.
When you update your Heavenly list
On your own Great CD-ROM,
Bless everyone who says this prayer
Sent up to GOD.Com
Amen
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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ONION STORAGE TIPS
~Shared by Treva, NC
Store onions in a cool, dry place with good air circulation and away
from bright light and out of any direct sunlight.
Place onions at least one foot away from walls to provide air movement.
DO NOT store whole onions in plastic bags as lack of air circulation
reduces storage life.
DO NOT store onions with potatoes as potatoes give off moisture that
can cause onions to spoil.
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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Old Age
~Shared by Mary H.,
Montreal, Canada
I bought some of that "Gingkori" that's supposed to improve your
memory, but I forgot where I put it.
You don't know real embarrassment until your hip sets off a metal
detector.
You know you're getting older when you bend over in the morning to tie
your shoes and realize you didn't take them off the night before.
The biggest disadvantage of old age is that you can't outgrow it.
The most frustrating thing about getting older is that every time you
see an expensive antique, you remember one just like it you once threw
away.
She's getting crows feet around her eyes. And I'll tell you, that crow
has big feet!
Let's face it, traveling just isn't as much fun when all the historical
sites are younger than you are.
You know you're past your prime when every time you suck in your gut,
your ankles swell.
I don't like to do things now that I did 20 years ago - like look in
the mirror.
Heck, I don't feel a day older than I did a hundred years ago.
Sometimes I feel old enough to be my own father.
I'm suffering from Mallzheimer's disease. I go to the mall and forget
where I parked my car.
Age always corresponds inversely to the size of your multi-vitamin.
My neighbors have been married for 60 years. They look like identical
twins. One of them wears a dress. I don't know which one.
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:
BROWN BEAN SOUP
~Shared by Sandi,
Roswell, NM
3 quarts water
1 1/2 cups pinto beans
1 large sweet potato, diced
Salt to flavor
Green onion tops to flavor
Small ham bone
Cook beans until soft. Add ham bone and cook 30 minutes. Add diced
potatoes, chopped onion tops and salt. Cook 30 minutes more. Drop in
dumplings (recipe below) by teaspoon, 15 minutes before serving.
Dumplings
2 eggs
2 tbs water
Flour
Beat eggs with water, slowly add enough flour to make a soft dough.
PINEAPPLE OR PEACH
PIE
~Shared by Lois S.,
Kissimmee, FL
This recipe makes 2 pies.
1-Can condensed milk
1-8 oz. cool whip
1-20 oz. can crushed pineapple (drained well)
1/4-cup lemon juice
2-Honey Maid graham cracker pie shells
If making peach pie use....
2-15 oz. cans peaches (diced and drained)
Prepare pie shells.
Add lemon juice last... lemon juice thickens mixture.
Mix condensed milk, cool whip & fruit --- add lemon juice.
Pour mixture into 2 pie shells, cover & refrigerate.
HONEY SESAME
TENDERLOIN
~Shared by Edna D.,
Decatur, IL
1 pork tenderloin (about 1 pound)
1/2 cup soy sauce
2 cloves garlic, crushed
1 TBL ginger root, grated
1 TBL sesame oil
1/4 cup honey
2 TBL brown sugar
4 TBL sesame seeds
Place tenderloin in self-sealing bag, add soy sauce, garlic, ginger and
sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2-24
hours. Heat oven to 450F. Remove tenderloin from marinade,
discarding marinade. On a shallow plate mix together honey and
brown sugar; place sesame seeds on another plate. Roll
tenderloin in honey mixture to coat evenly, and then roll in sesame
seeds. Place in shallow pan and roast for 20-27 minutes, until internal
temperature reads 145 degrees F, followed by a 3 minute rest time.
Slice to serve.
Serves 4.
POLYNESIAN CHICKEN
WINGS
~Shared by Doe,
Oliver, B.C., Canada
Makes 12 servings
Honey & pineapple juice partner in a delicious marinade that
doubles as a gorgeous glaze.
Prep- 25 mins
Stand-30 mins
Marinate 6-24 hrs
Grill- 20 mins
1/2c unsweetened pineapple juice
1/4c honey
1/4c Worcester
4 garlic, minced
1 tbsp grated fresh ginger or 1 tsp. ground
1 tsp. salt
12 chicken wings about 2 1/2 lbs
1 fresh pineapple, cored, halved lengthwise & cut into 1/2" thick
slices
For marinade-In small pot, stir together pineapple juice, honey,
Worcester,garlic, ginger & salt. Bring to boiling; reduce heat.
Simmer, uncovered, about 12 mins., until marinade is reduced to 1/2c,
stir occ. Let mix stand about 30 mins or til cooled to room temp.
Cut each wing at the lg joint, you will get 2 portions from each wing.
Place chicken pcs in a plastic bag set in a shallow dish. Pour marinade
over the chicken, seal bag. Marinate chilled for at least 6 hrs, up to
24 hrs. Turning bag occasionally.
Drain chicken pcs, reserving marinade. Prepare grill for indirect
grilling. Test for medium heat above the drip pan. Place chicken pcs on
the grill rack over drip pan. Cover & grill for 20-25 mins til
chicken is tender & no longer pink, brushing occ with the reserved
marinade for the last 15 mins of grilling. Discard any remaining
marinade. Halve pineapple slices. Place on rack of the grill directly
over the heat for the last 5 mins of grilling; turn once.
PORK TENDERLOIN DIANE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 tbs. butter
2 tbs. lemon juice
1 tbs. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbs. finely chopped chives or parsley
Whole chives for garnish
Press each tenderloin piece into 1 inch thick medallion; sprinkle
surfaces with lemon pepper. Melt butter in large heavy skillet over
medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove
pork to serving platter; keep warm. Stir lemon juice, Worcestershire
sauce and mustard into pan juices in skillet. Cook, stirring, until
heated through. Pour sauce over medallions; sprinkle with chopped
chives. Garnish with whole chives. Serve with vegetables.
Makes 5 servings
CHICKEN BURGERS
~Shared by Linda
H., Rosharon, TX
Serves/Makes: 4
15 ounces ground chicken
1 Slice Bread
1 egg
1 onion, finely chopped
1 Clove Garlic -- Finely Minced
1 tablespoon mustard
1 teaspoon Majoram
1 teaspoon chives, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
4 hamburger buns
lettuce leaves
Pickles -- Sliced
tomatoes, sliced
tartar sauce
1 tablespoon bread crumbs
Soak the slice of bread in milk, squeeze out excess liquid and add
bread to the meat. Mix in the egg, onion, garlic, seasonings and
breadcrumbs; combine thoroughly and form four burgers. Grill or broil
as desired. Top with lettuce, pickles, tomatoes and tartar sauce.
Source: http://CDKitchen.com
APPLE RAISIN SNACK
CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Prep: 20 mins
Ready: 50 mins
2/3 cup MIRACLE WHIP Salad Dressing
1 pkg. (2-layer size) spice cake mix
2 eggs
1/2 cup chopped apple
1/2 cup raisins
1/2 cup (1 stick) butter or margarine, softened
1/2 tsp. rum extract
3-1/2 cups powdered sugar
MIX salad dressing, cake mix and eggs with electric mixer on medium
speed until moistened. Beat at medium speed 2 minutes.
STIR in apple and raisins. Spread into greased 13x9-inch baking pan.
BAKE at 350°F for 25 to 30 minutes or until toothpick inserted in
center comes out clean. Cool.
BEAT butter and extract at low speed with electric mixer. Gradually add
powdered sugar, beating at high speed until light and fluffy. Spread
over cake.
Makes 12 to 15 servings
Source: Kraft Foods
LOBSTER SALAD
~Shared by Treva, NC
6 - 8 cups cooked lobster meat, cut into bite-sized pieces
1 cup mayonnaise
One quarter cup celery, chopped
1 small sweet onion, chopped
2 Tbsp. fresh lime juice
One quarter cup fresh cilantro, chopped
Salt and pepper to taste
One half tsp. hot sauce
6 - 8 cup salad greens
Combine first 8 ingredients in a large bowl and refrigerate until ready
to serve. Arrange washed greens on individual plates and place a
serving portion of lobster salad on each. You may substitute real
crabmeat, imitation crabmeat or shrimp for this recipe as well.
The Skinny: Use light mayo.
SLOW BRAISED CHILI
CON CARNE
~Shared by Johnny,
LA
Makes 4+ servings.
Ingredients:
2 ancho chilies
2 pasilla chilies
2 chipotle chilies
2 chilies de arbol
4 slices bacon (cut into 1 inch slices)
1 pound beef (chuck roast, cut into 1/2 inch cubes)
1 onion (chopped)
4 cloves garlic (chopped)
1 (28 ounce) can diced tomatoes
1 (19 ounce) can kidney beans (drained and rinsed)
1 cup coffee
1 beer
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1 teaspoon oregano
salt to taste
1/4 tablet Mexican chocolate (grated)
1 handful cilantro (chopped)
Directions:
1. Toast the ancho, pasilla, chipotle and de arbol chilies in a pan.
2. Cover in boiling water and let soak for 30 minutes.
3. Meanwhile, cook the bacon in a large pan and set aside retaining the
grease in the pan.
4. Add the beef and brown on all sides in the bacon grease and set
aside.
5. Add the onion and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about a minute.
7. Add the bacon, beef, tomatoes, kidney beans, coffee, beer, cumin,
cinnamon, coriander, cayenne and oregano.
8. Drain the chilies and blend in a half a cup of fresh water and add
to the pot. (Tip: Add the chilies a bit at a time taste testing as you
go to get it to the level of heat that you desire.)
9. Bring to a boil, reduce the heat and simmer until the beef is fork
tender, about 3-5 hours, adding more liquid if required.
10. Add the Mexican chocolate.
11. Remove from heat and mix in the cilantro.
ALMOND JOY CHOCOLATE
PIE
~Shared by Marilyn
M., Canton, OH
Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cup graham cracker crumbs
Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces
(place candy in freezer 15 minutes for easy cutting)
Sweetened whipped cream or whipped topping
Preheat oven to 325 degrees F. Lightly butter a 9-inch pie plate; set
aside. Place crust ingredients in a food processor and process until
mix is thoroughly blended. Press onto bottom and up sides of pie plate.
Bake 10 minutes. Remove and allow to cool completely.
In a medium saucepan, stir together sugar, cornstarch, cocoa and salt.
Blend in milk and cook over medium heat, stirring constantly with wire
whisk until it boils, stirring for 1 minute. (This will be very thick.)
Remove from heat; blend in vanilla and candy pieces and stir until
melted. Pour into pie crust and press plastic wrap onto surface.
Refrigerate until set. Top with whipped cream when ready to serve.
Yield - 6 to 8 servings
SAUERKRAUT SALAD
~Shared by Luanne,
FL
This is a refreshing salad and even goes good on your roasted Hot Dog.
Ingredients:
1 16 oz. can sauerkraut
1/4 cup finely chopped celery
1/4 cup chopped onion
1/4 cup shredded carrot
3/4 cup sugar
1/4 cup vinegar
Directions:
Drain and snip sauerkraut, reserving liquid. Rinse and drain sauerkraut
well. Combine sauerkraut, celery, onion, and carrots. In saucepan
combine reserved liquid, sugar, and vinegar; bring to a boil, stirring
constantly. Remove from heat, pour over vegetable mixture. Toss coating
evenly, cover and place in the refrigerator for several hour or
overnight.
Servings 6
MEXICAN CHICKEN
~Shared by Lynn,
Roswell, NM
1 pkg (8) tortillas cut into bite size pieces
1 chicken, boiled and boned
1 cup grated Cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes with chilies
1 cup milk
1 chopped onion
In large baking dish, alternate tortillas, chicken and cheese until all
chicken is used up. Combine remaining ingredients and pour over layered
mixture. Cover and bake one hour at 350 degrees F.
COCONUT HONEY
CRUNCHIES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Ingredients:
2 cups Whole Wheat Flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup honey
1 egg
2 cups corn flake cereal
2 cups toasted rice cereal
1 cup flaked coconut
Preparation:
Combine flour, baking soda and baking powder. Stir well to blend.
Cream butter, sugars, honey and egg together thoroughly.
Add dry ingredients to creamed mixture, mixing well.
Stir in cereals and coconut.
Drop dough by large teaspoonfuls onto ungreased baking sheets.
Bake at 350°F (180°C) for 7 - 9 minutes or until light golden. Don't
over bake. Cool on baking sheets 3 minutes, then remove and cool
completely on wire racks.
CURRY BEEF STEW
~Shared by Linda
H., Rosharon, TX
Created by LCH on 6/22/11.
1 lb stew meat
3 Tbsp grapeseed oil
1 large white onion shopped
1 – 2 stalks celery chopped
4 Tbsp garlic/ginger paste
2 tsp curry powder
2 tsp tumeric
2 Tbsp tomato paste
2 carrots, sliced
1 zucchini, diced
1 yellow squash diced
1 head cauliflower, broken into florettes
2 - 4 c beef stock
Salt and Pepper to taste
Brown meat. Add onions and celery and carrots and cook until
onions are translucent. Add the spices and tomato paste and cook
out rawness of tomato paste. Add remaining ingredients.
Bring to boil then lower heat and simmer 2 hours.
15-MINUTE VANILLA
RICE PUDDING
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 cups milk, divided
1 cup instant white rice, uncooked
1/3 cup raisins (optional)
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie
Filling
Bring 1 cup of the milk to boil in medium saucepan. Stir in rice and
raisins; cover. Remove from heat. Let stand 5 minutes.
Meanwhile, prepare pudding as directed on package with remaining 2 cups
milk.
Add rice mixture to prepared pudding; stir. Cover surface of pudding
with plastic wrap; cool 5 minutes. Stir. Serve warm or chilled.
GRAPE MUFFINS
~Shared by Treva, NC
Whisk together and set aside:
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Beat together until light and fluffy:
1 stick butter, softened
2/3 cup sugar
Add:
2 large eggs
1 tablespoon orange zest
Add flour/wine alternately to butter/egg mixture in two batches
beginning and ending w/flour:
2/3 cup wine (sweet/dry) I prefer a sweet wine.
Fold in:
1 cup seedless red grapes tossed with an additional 1 tbsp flour into
finished batter.
Divide batter among 12 muffin cups with liners or sprayed. (I only make
11 and fill extra muffin space with water before baking.) Bake 350 oven
until golden and springy to the touch for approximately 18-20 minutes.
Cool in pan 5 minutes. Remove and dust w/confectioners' sugar before
serving.
CREOLE BARBECUE
SHRIMP
~Shared by Johnny,
LA
New Orleans barbecue shrimp aren't barbecued at all, but cooked in a
spicy Creole-seasoned sauce. This is a free-wheeling recipe that can be
changed to suit any tastes. Double the recipe and double the fun. in
any event, it's messy but truly delicious!!
Serves: 4
Prep.Time: 30 minutes
1 tablespoon Paprika
1 teaspoon Dried Oregano
1/2 teaspoon Cayenne
1/2 teaspoon Red Pepper flakes
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon ground Thyme
1/2 cup Butter
2 teaspoons minced Garlic
1 teaspoon Worcestershire sauce
1 large Tomato -- diced
1/3 cup Beer -- at room temperature
2 pounds raw large Gulf Shrimp, with tails on -- peeled and deveined
Combine the first 7 ingredients in a small bowl or cup. In a large
heavy skillet, combine butter, garlic and Worcestershire sauce; add
seasonings from bowl or cup. Heat over high heat just until butter
melts; stir in tomato and beer; cook and stir 2 minutes. Add shrimp;
cover and cook 4-5 minutes or until shrimp are pink.
BAKED POTATO PIE
~Shared by Marilyn
M., Canton, OH
2 lbs Russet potatoes, peeled and cubed
butter, minced garlic, milk, salt & pepper to make mashed potatoes
(*See note below)
1 1/4 lbs lean ground beef
1/2 cup chopped onion
1 (4 or 5 oz) can sliced mushrooms, drained
6 slices bacon, cooked crisp and crumbled, divided
1 Tbsp Worcestershire sauce salt and pepper to taste
1/2 cup plain bread crumbs
1 egg
1 cup shredded Cheddar cheese
1 medium tomato, chopped
2 or 3 green onions, sliced thin
Boil potatoes until tender. Drain well. Using a potato masher, mash the
potatoes, adding butter, garlic, milk, salt & pepper to taste.
Continue mashing; adding butter and milk until potatoes reach desired
consistency (not too thin but not clumpy, either). Set aside.
Heat oven to 350F. In a large skillet, brown the ground beef with onion
and mushrooms; season with Worcestershire and salt and pepper; drain
well. Add half the crumbled bacon, all of the bread crumbs and egg.
Blend well. Press into a 9-inch deep dish pie plate, bringing meat
mixture up the sides, covering bottom well. Pile the creamed potatoes
into the meat crust. Bake for 15 to 20 minutes, to heat through. Remove
from oven and sprinkle cheese over top. Return to oven just long enough
to melt cheese. Remove from oven. Sprinkle with tomato and green
onions. Serve immediately. Makes 4 large servings or 6 portions.
*Note: Can substitute 24 oz refrigerated garlic mashed potatoes. Baking
time will need to increase to heat potatoes through.
CIAMBELLONE
~Shared by Jim D.,
WA
Ciambellone is a traditional Easter Bread recipe that is a cross
between a cake and a bread, with a nice texture well suited to be
served at breakfast or with coffee.
8 cups flour
6 eggs
2 teaspoons vanilla
2 cups sugar
2 cups milk
2 teaspoons cinnamon
1 cup crisco oil
2 teaspoons baking powder
Zest from 1 1/2 lemons, finely chopped
Garnish:
Milk
Granulated sugar
Colored sprinkles
Make a mound with 6 cups of the flour on a board or the counter,
creating a well in the center. Using a fork or your fingers, begin
alternating the liquid and other dry ingredients into the well, mixing
into the flour at the sides. Continue to mix until all the ingredients
are combined, adding additional flour as needed to make a workable
dough. Begin to knead the dough and continue until it is smooth. Divide
into 4 equal parts and shape into coils. Brush the tops lightly with
the milk, and sprinkle on both the sugar and the sprinkles. Bake at 350
degree F. oven for about 40 minutes or until golden in color.
Makes: 4
Source: http://www.sassy4daze.com/Recipes/Italian.html
SPANISH SANDWICHES
~Shared by Mary,
Roswell, NM
1 cup grated cheese
1 sm onion
1 gr pepper
9 gr olives
1 sour pickle
Mayonnaise or dressing of choice
Salt to taste
Chop all ingredients and combine. Season to taste. Moisten with
mayonnaise to a spreading consistency.
MAPLE BAKED CHICKEN
BREASTS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Yield: 4 servings
Ingredients:
4 each Chicken breasts-single
1/4 cup Flour-all purpose
Salt & ground black pepper-to taste
2 tbsp. Butter
1/2 cup Maple syrup
1 tsp. Savory, dried
1/2 tsp. Thyme, dried
1/4 tsp. Sage, dried
1 med. Onion, sliced
1/2 cup Water
Preparation:
Chicken and pork are often baked or braised in maple syrup in Canada
This easy recipe for chicken breasts can also be used with a whole
cut-up broiler or fryer chickens.
Dredge the chicken pieces in flour seasoned with salt and pepper to
taste.
In a heavy, oven-proof casserole, heat the butter until bubbling and
brown the chicken pieces.
Pour maple syrup over the chicken. Sprinkle with the savory, thyme and
sage.
Arrange the onion slices on top of the chicken pieces, and pour the
water into the bottom of the casserole. Bake, uncovered in 350F oven
for 20 to 30 minutes (depending on the size of the pieces) or until
tender, basting occasionally with pan juices.
Serve this with roasted potatoes or rice with fresh seasonal vegetables.
MEXICAN STREET CORN
~Shared by Linda
H., Rosharon, TX
Note from Linda - This is on my menu for the 4th of July.
2 tbsp corn oil
3 cups whole kernel corn; fresh, frozen or canned
1/2 cup mayonnaise
1/4 tsp chili powder
1 small jalapeno pepper, finely chopped
1 tsp garlic salt
Freshly ground pepper to taste
Zest of 1 lime
2 limes, quartered
Cilantro sprigs or flat leaf parsley
Heat oil in a large cast iron skillet and add corn. Pan roast 4-5
minutes until corn is golden and hot. In a small bowl, mix the
mayonnaise, chili powder, jalapeno and garlic salt, then stir to
combine. Add to roasted corn and heat through. Top with zest and ground
pepper, then serve with lime quarters and cilantro.
Number of Servings: 4-6
Notes: This is a quick side version of Mexican Street corn made with
niblets and fork ready in minutes. A great side for cook outs and a
real change from the usual salad or slaw. It can be cooked on the grill
in a grill safe pan. For less heat, seed the jalapeno.
Source: http://www.betterrecipes.com
APPLE CRUMB COFFEE
CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 1/4 cups all-purpose flour
1/2 cup sugar
1 package FLEISCHMANNS RapidRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
1/3 cup butter or margarine
2 large eggs
2 cooking apples, cored and sliced
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120o to 130oF). Gradually
add to dry ingredients. Beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2
minutes at high speed, scraping bowl occasionally. Stir in remaining
flour to make stiff batter. Spread evenly in greased 9-inch square pan.
Arrange apple slices evenly over batter. Sprinkle Crumb Topping over
apples. Cover; let rise in warm, draft-free place until doubled in
size, about 1 hour.
Bake at 375F for 35 to 40 minutes or until done. Cool in pan 10
minutes. Remove from pan; cool on wire rack.
Crumb Topping: Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1
teaspoon ground cinnamon and 3 tablespoons cold butter or margarine.
Mix until crumbly.
Makes 1 (9-inch) cake
FRENCH ONION CHICKEN
~Shared by Treva, NC
1 can cream of mushroom soup
1 soup can milk
3/4 cup regular rice, uncooked
1 can sliced mushrooms, undrained (4 oz)
1 packet dry onion soup mix
4 chicken breast halves
Preheat oven to 350º F. Blend soup and milk; reserve 1/2 cup of the
mixture. Stir together remaining soup mixture, rice, mushrooms and half
the onion soup mix. Pour into an 11 x 7" baking dish. Arrange chicken
breasts on the rice mixture. Pour 1/2 cup reserved soup mixture over
chicken and sprinkle with remaining onion soup mix. Cover and bake 1
hour. Uncover and bake another 15 minutes.
Serves 4.
CREOLE CRAB STEW
~Shared by Johnny,
LA
This is worth a try any time of the year, using whatever kind of
crabmeat you can find.
Serves: 6
Prep.Time: 45 minutes
1 cup chopped Onion
1/2 cup chopped Green Pepper
2 tablespoons Butter
2 Tomatoes -- peeled and diced
2 cups Water
1/2 cup Uncooked Macaroni
3/4 teaspoon Garlic Powder
1/4 teaspoon ground Thyme
1/4 teaspoon Cayenne
1 can Corn (8-oz.) -- drained
1 can Lima beans (8-oz.) -- drained
1/2 pound Dungeness, Snow or King Crab meat -- thawed if needed
Saute onion and pepper in butter until soft. Add the tomatoes, water,
macaroni and seasonings; bring to boil. Lower heat; simmer about 5
minutes. Add corn and lima beans; cover and cimmer 10 minutes. Add
crabmeat; cover and simmer 4-5 minutes until heated through. Serve
immediately.
EASY JALAPENO POPPERS
~Shared by Marilyn
M., Canton, OH
Jalapeno poppers are a popular party munchie, and Frito Lay offers a
twist on this familiar favorite: Wrap the poppers in bacon for a boost
in presentation and flavor. Serve these spicy peppers as an appetizer,
or use them as a garnish atop a grilled steak or chop.
8 medium sized jalapenos
4 ounces (1/4 pound) Monterey Jack cheese, shredded
8 slices of bacon
8 short wooden skewers or wooden toothpicks
Dip such as Ranch, guacamole or salsa
Create a slit in one side of the jalapenos using a small sharp knife.
Do not cut all the way through the ends. Remove the seeds and membrane
for a milder popper. Stuff a pepper with 1/8 of the cheese. Wrap with a
slice of bacon and secure the bacon with a skewer. Repeat with the 7
other peppers.
Preheat oven to 425 degrees. Sear poppers on all sides over high heat
in a nonstick pan until bacon is golden brown. Transfer to a baking
sheet and bake for 8 minutes. Serve hot with dip on side.
Makes 8 poppers.
AUNT JO'S TAILGATE
STICKY BUNS
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 stick(s) butter, melted, plus more for pan
1 cup(s) brown sugar
1 teaspoon(s) vanilla
3 tablespoon(s) cinnamon
1 cup(s) pecans
1 loaf(s) frozen (unbaked) bread dough, partially thawed (usually put
into refrigerator the night before)
Directions
Preheat oven to 350 degrees F. Butter a 9- by 13-inch baking or Pyrex
pan. In a bowl, combine melted butter, brown sugar, vanilla, and
cinnamon. Stir until evenly mixed. Spread mixture over bottom of
greased pan. Crush pecans in a ziplock bag using a rolling pin, then
spread out over bottom of pan. (I usually do half with pecans and half
without.) Cut thawed bread dough into quarters lengthwise, then section
each quarter into 1-inch lengths. Place dough pieces in pan so that
they are almost, but not quite, touching. Bake for 30 to 35
minutes until dough is golden-brown on top. Let cool 10 minutes, then
turn out of pan. (If you wait too long to turn them out, the sugar
coating sticks to the pan and they're really difficult to get out, so
it's best to remove them immediately. I usually turn them out onto a
piece of tinfoil, and then invert it back into the pan for storage and
traveling.)
Source: http://Delish.com
OLD FASHIONED POP
CORN BALLS
~Shared by Bobbie,
Roswell NM
Halloween is coming soon.
1 cup sugar
1/2 cup molasses
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
3 tbs butter
1 tsp vanilla
4 quarts popped pop corn, unsalted
Combine sugar, molasses, syrup, water and salt in a saucepan. Cook over
medium heat, stirring constantly until mixture boils. Boil gently to
the hard ball stage (250 degrees F.) or test a small amount of syrup
dropped in cold water. Remove from heat and stir in butter and vanilla.
Pour over popped corn and stir to coat thoroughly. Form quickly into
medium sized balls - grease your hands and the spoon first. Makes 1 doz.
FAIRY GODMOTHER CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
4 ounces sweet butter, at room temperature
8 ounces almond paste
3/4 cup sugar
3 eggs
1 Tablespoon Grand Marnier
1/2 teaspoon almond extract
1/2 cup flour
1/4 teaspoon baking powder
Cream butter and almond paste together, then blend in sugar until
evenly mixed. Mix in eggs, one at a time. Blend in Grand
Marnier and almond extract. In another bowl, sift flour and
baking powder together, then fold dry ingredients into the wet
batter. Pour cake batter into a 9" greased and floured cake
pan. Bake about 35 - 40 minutes at 350 degrees (cake should be
firm on top). Let cake cool in the pan for 10 minutes, then turn
cake out onto a cake rack to finish cooling. The cake may be dusted
with powdered sugar, or served plain with a raspberry sauce
underneath. A dollop of whipped cream would be good also!
To make raspberry sauce: Combine 1 quart fresh berries or 12
ounces frozen berries and 3 TBS Grand Marnier. Puree in a food
processor, then strain to remove seeds. Sweeten with sugar, if
necessary.
ZIPPY COCONUT ALMOND
TILAPIA
~Shared by Linda
H., Rosharon, TX
1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild
fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes
Preheat oven to 350 degrees.
Mix ground almonds, coconut flour, and coconut shreds together. Add
mayonnaise and horseradish. Mix well. Mixture will be thick. (If too
dry add more mayonnaise or horseradish. If too wet add more ground
almonds or coconut shreds.)
Line a roasting pan or cookie sheet with foil and lightly oil the foil
with the coconut oil.
Lightly salt both sides of each fillet. Arrange the fish so the fillets
are about an inch apart.
Spread the mayonnaise mixture thickly over the fish fillets covering
them completely and sealing edges to the foil.
Mix together the sliced almonds and coconut flakes and sprinkle
generously over the top of each fillet.
Bake 20 to 30 minutes in preheated oven or until fish is firm and
fillets are nicely browned. Serve and enjoy!
Makes a tasty and very impressive looking “company” dish. (Also good
cold or reheated the next day.)
AMISH POTATO SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4 hard-cooked eggs, peeled and chopped
2 eggs, beaten
3/4 cup white sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1/3 cup apple cider vinegar
1/2 cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing
Place the potatoes into a large pot, and fill with enough water to
cover. Bring to a boil, and cook for about 20 minutes, or until easily
pierced with a fork. Drain, and set aside to cool.
While the potatoes are cooking, whisk together 2 eggs, sugar,
cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and
mustard. Cook over medium heat, stirring frequently, until thickened,
about 10 minutes. Remove from heat, and stir in the butter. Refrigerate
until cool, then stir in the mayonnaise.
Peel the potatoes if desired, and cut into medium dice. Place in a
large bowl, and toss with the onion, celery, carrots, celery seed and
hard-cooked eggs. Gently fold in the dressing. Refrigerate until
serving. I personally like this to sit for at least a day before
serving to let the flavors blend, but you may serve it as soon as it is
chilled.
LASAGNA SPIRALS
~Shared by Treva, NC
"This is a good meatless dish that is very easy to make and so good
too. I make several at one time and freeze what I don't use for dinner.
Then I just take from freezer what I need, thaw, bake, and voila! You
could be creative with these too and add other veggies."
10 wide lasagna noodles
2 (10 ounce) packages chopped frozen broccoli, thawed and drained
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13
inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles and
cook for 8 to 10 minutes or until al dente; drain and rinse.
3. In a large bowl combine broccoli, ricotta cheese, mozzarella cheese,
green onions, basil and nutmeg.
4. Spread about 1/2 cup of the broccoli mixture along each noodle. Roll
noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce
on and around spirals, and top with Parmesan cheese.
5. Bake in preheated oven for 30 minutes.
EMERIL'S CAJUN COLE
SLAW
~Shared by Johnny,
LA
I watched Emeril make this on TV and had to do it. After trying this
once, I knew it was a hit! This is a frequent dish on our dinner table
now!
Serves: 6-8
Prep.Time: 20 minutes
2 pounds shredded cabbage
2 thinly sliced medium onions, about 2 cups
1 teaspoon Tabasco sauce
1/4 cup diced red bell pepper
1/4 cup chopped parsley
1 cup mayonnaise
1 teaspoon celery seed
2 tablespoons white vinegar
1 tablespoon sugar
Salt and pepper
Place cabbage and onions in a large bowl; add Tabasco sauce and toss.
Let sit about 20-30 minutes. Mix in the bell pepper and parsley. In a
small bowl, combine remaining ingredients; mix well and posur over
cabbage mixture. Toss to coat well; cover and chill about 1 hour.
SOUR CREAM POUND CAKE
~Shared by Marilyn
M., Canton, OH
2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 Tbsp. McCormick® Imitation Vanilla Butter & Nut Flavor
2 cups flour, sifted
1/4 tsp. baking soda
Beat butter, sugar and sour cream in large bowl with electric mixer on
medium speed until light and fluffy.
Add eggs, 1 at a time, beating well after each addition; mix in
flavoring. Gradually beat in flour and baking soda on low speed
until well mixed. Pour into greased and floured 9x5x3-inch loaf pan.
Bake in preheated 325°F oven 1 hour or until toothpick inserted in
center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool
completely on wire rack. Sprinkle with confectioners' sugar, if desired.
Makes 12 servings.
Easy Butter & Nut Cake: Prepare and bake 1 package (18 1/4 ounces)
cake mix as directed, mixing 1 tablespoon flavoring into batter.
PEACH LOAF
~Shared by Deb,
Roswell, NM
2 cups flour
1 1/2 cups sugar
2 eggs
1 1/2 tsp soda
1 tsp vanilla
1 tsp salt
1 pint peaches, mashed
1/3 cup peach juice
Topping
1/4 cup brown sugar
1/4 cup chopped pecans
Mash peaches with juice, then mix all ingredients together, beating
thoroughly. Pour into a well creased and floured angel food cake pan or
a 9x13 inch pan. Mix brown sugar and pecans and sprinkle on top of
batter. Bake for 40 minutes at 350 degrees F.
Click
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GREEK PASTA BAKE
~Shared by Treva, NC
I've brought this hot dish to potlucks and it received rave reviews.
There's never a crumb left. Best of all, it's a simple, healthy and
hearty supper made with easy to find ingredients. ~Anne Taglienti of
Kennett Square, Pennsylvania
SERVINGS 8
PREP 20 min.
COOK 25 min.
TOTAL 45 min.
INGREDIENTS
1 package (13-1/4 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
DIRECTIONS Cook pasta according to package directions; drain. In a
large bowl, combine the pasta, chicken, tomato sauce, tomatoes,
spinach, olives, onion, green pepper, basil and oregano. Transfer to a
13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with
cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated
through and cheese is melted.
Yield: 8 servings.
Source: Light & Tasty
CRISPY ZUCCHINI
DIPPERS
~Shared by Maggie,
TX
These zucchini sticks are a great alternative to fried zucchini. They
make a great appetizer that you can even fool the kids into eating. The
zucchini "fries" are fun to dip and would pair well with a low-fat
yogurt sauce or a marinara.
Serves: 6
Preparation Time: 30 min
Cooking Time: 15 min
Ingredients
3 medium zucchini
1/2 cup wheat germ
1/2 cup almonds, finely chopped
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 cup margarine or butter, melted
Instructions
Cut each zucchini lengthwise into fourths, then lengthwise into halves
to form sticks.
Mix wheat germ, almonds, cheese and salt in plastic bag. Roll about 8
zucchini sticks at a time in margarine until evenly coated. Lift with
fork. Shake sticks in wheat germ.
Lay on an ungreased cookie sheet. Bake at 350 degrees F until crisp and
tender, about 15 minutes.
Source: http://www.favediets.com/Appetizers/Crispy-Zucchini-Dippers/ct/1
Click
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BEEF RAGOUT
~Shared by Mary S.,
Nashville, TN
Yield: About 6 cups (8 servings)
INGREDIENTS
- 1 tablespoon margarine
- 2 pounds round steak or other lean beef, cut in 3/4-inch cubes
- 2 cups chopped onion
- 5 cloves garlic, minced
- 2 tablespoons chopped fresh parsley, or 2 tsp dried parsley
- 1 tablespoon grated orange zest
- 1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
- 2 bay leaves
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups sliced fresh mushrooms
- 1 cup sliced green bell pepper
DIRECTIONS
Heat the margarine in a large non-stick skillet. Brown the beef cubes
on all sides over high heat; transfer to a large pot or Dutch oven.
Lower the heat under the skillet and add the onion and garlic; stir and
cook about 5 minutes. Transfer to the large pot.
Add 1/2 cup water, the parsley, orange zest, rosemary, bay leaves,
cinnamon, and salt to the large pot.
Cover and simmer 1-1/2 hours, or until the meat is tender. Add water if
the mixture becomes dry. Remove the bay leaves.
Add the mushrooms and green pepper, stir, cover, and cook about 5
minutes more.
Nutritional Information Per Serving (about 3/4 cup): Calories: 203,
Fat: 7 g, Cholesterol: 66 g, Sodium: 230 mg, Carbohydrate: 8 g, Dietary
Fiber: 2 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
TURKEY STROGANOFF
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound ground lean turkey
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons arrowroot
- 3/4 cup Chicken Broth
- 3/4 cup white wine
- Pinch red (cayenne) pepper
- 1 teaspoon poppy seeds
- 1 cup plain low-fat yogurt
DIRECTIONS
In a large non-stick skillet, brown the turkey, about 10 minutes.
Drain, remove from pan and keep warm.
Heat oil in skillet and cook onion and garlic until softened. Add
mushrooms and cook until soft. Stir in arrowroot, broth, and wine and
bring to a simmer.
Stir until sauce thickens. Add salt, pepper and poppy seeds. Return
turkey to skillet and simmer, stirring, about 5 minutes. Remove from
heat; stir in yogurt.
Nutritional Information Per Serving (1/4 of recipe): Calories: 320,
Fat: 17 g, Cholesterol: 65 mg, Carbohydrate: 12 g, Protein: 24 g,
Sodium: 241 mg
Diabetic Exchanges: 3 Meat, 2 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
BAKED CATFISH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 catfish or ocean perch fillets (1-lb total), thawed if frozen
- 2 slices white bread, crumbled, or 1 cup fresh bread crumbs
- 2 tablespoons grated Romano or Parmesan cheese
- 2 teaspoons chopped fresh basil or oregano, or 1 teaspoon dried
basil or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1/4 cup low-fat (1 percent) buttermilk
DIRECTIONS
Preheat the oven to 400 degrees F. Prepare a baking pan with non-stick
pan spray.
In a pie pan or shallow dish, mix the bread crumbs, cheese, basil or
oregano, salt, and pepper. Set aside.
In another pie pan or dish, combine the egg and buttermilk.
Dip each fish fillet first in the milk mixture, then in the crumb
mixture to coat both sides with crumbs.
Arrange the fillets in 1 layer in the baking pan. Bake 15 to 20
minutes, until the fish flakes easily with a fork.
Nutritional Information Per Serving (about 3-1/2 ounces fish):
Calories: 225, Fat; 11 g, Cholesterol: 121 mg, Sodium: 518 mg,
Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 3 Lean Meat, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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MUSSELS SAUCE PIQUANT
~Shared by Johnny,
LA
New Orleans is well-known for its dishes with "sauce piquant". This
version with mussels is especially yummy!
Serves: 2
Prep.Time: 40 minutes
2 pounds mussels (preferably cultivated)
1 medium onion
1 celery rib
1 small green bell pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 can whole tomatoes including juice (15 oz.)
1/2 teaspoon cayenne
Scrub mussels well and remove beards. Finely chop onion, celery, and
bell pepper. In a 6- to 8-quart heavy kettle melt butter over
moderately low heat and stir in flour. Cook roux, stirring constantly,
until color of peanut butter, about 6 minutes. Stir in vegetables and
cook, covered, until soft. Stir in tomato paste, broth, tomatoes with
juice, and cayenne and bring mixture to a boil, breaking up tomatoes.
Simmer sauce, uncovered, stirring occasionally, 15 minutes, or until
thickened. Stir mussels into sauce and simmer, covered, 4 to 8 minutes,
or until mussels are opened. (Discard any unopened mussels after 8
minutes.) Divide mussels between 2 bowls. Season sauce with salt and
ladle over mussels.
TABLE-FOR-TWO LASAGNA
~Shared by Maggie,
TX
This is dinner for two with planned leftovers.
Total time 55 min
Prep 20 min
Servings 4 servings
1 cup POLLY-O Original Ricotta Cheese
1 egg, beaten
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley
6 lasagna noodles, cooked
1 jar (14 oz.) spaghetti sauce
1 cup POLLY-O Shredded Mozzarella Cheese
HEAT oven to 350°F.
MIX ricotta, egg, Parmesan and parsley.
PLACE 2 noodles in bottom of 9x5-inch loaf pan sprayed with cooking
spray, trimming noodles as necessary to fit; reserve trimmings. Cover
noodles with layers of 1/4 each of the spaghetti sauce, ricotta mixture
and mozzarella. Repeat all layers twice. Top with layers of the
reserved noodle trimmings, remaining sauce, ricotta mixture and
mozzarella.
BAKE 30 min. or until heated through. Let stand 5 min. before cutting
to serve.
Kraft Kitchens Tips
Serving Suggestion Serve with a crisp, mixed green salad tossed with
your favorite KRAFT Light Dressing.
Note Don't have a loaf pan?
Layer ingredients in 3 layers in 8-inch square pan instead. Be sure to
line the pan with foil first for easy cleanup.
Creative Leftovers
Although this recipe makes 4 servings, it's the perfect size for a
"dinner for two" with planned leftovers. Cool leftover lasagna, then
refrigerate up to 2 days. Lasagna can also be wrapped in plastic wrap,
then with foil and frozen for up to 2 months. Thaw overnight in
refrigerator. To reheat, bake at 350°F for 20 min. or until heated
through, topping additional spaghetti sauce before baking if desired.
Nutritional information per serving
Calories 450 Total fat 21 g Saturated fat 11 g Cholesterol 105 mg
Sodium 850 mg Carbohydrate 40 g Dietary fiber 4 g Sugars 8 g Protein 24
g Vitamin A 30 %DV Vitamin C 8 %DV Calcium 50 %DV Iron 10 %DV
Source: Kraft Recipes
http://www.kraftrecipes.com/recipes/table-for-two-lasagna-54524.aspx?pf=true
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CORN CASSEROLE
Prep: 20 min.
Bake: 45 min.
Ingredients
1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups frozen corn
2 cups cooked long grain rice
1 can (14-1/2 ounces) diced tomatoes, undrained
4 hard-cooked eggs, chopped
2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 teaspoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper
Directions
In a large skillet, saute onion and peppers in butter until tender.
Stir in flour. Remove from the heat; add remaining ingredients except
for 1/2 cup cheese.
Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for
45 minutes. Top with remaining cheese; let stand 5 minutes.
Yield: 10-12 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 263 calories, 16 g fat (10
g saturated fat), 116 mg cholesterol, 711 mg sodium, 21 g carbohydrate,
2 g fiber, 10 g protein.
Source: Taste of Home February/March 1995
WEST AFRICAN STEW
(Make it even hotter!)
3 tablespoons peanut oil
1 1/2 lbs. boneless chicken breasts or thighs, cut in bite sized pieces
2 cloves garlic, chopped
1 large onion, chopped
1 or 2 habanero peppers, seeded and diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups chicken stock
1 large sweet potato, cut in 3/4" cubes
3/4 cup creamy peanut butter (Skippy Natural is very tasty)
1 (15 oz.) can chick peas, rinsed and drained
1/4 cup cilantro, choppped
In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil
over medium high heat. Add chicken, and brown quickly. Remove chicken
from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add
garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with
cumin, black pepper, and salt.
Mix in chicken stock, sweet potato, and browned chicken, plus any
accumulated juices. Place lid on Dutch oven and simmer, stirring
occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut
butter and chick peas. Make sure the peanut butter is blended in.
Replace lid and simmer for 10 more minutes, or until chicken is cooked
through and sweet potatoes are tender. Stir in cilantro. Remove from
heat, adjust seasoning, and serve with hot white rice.
CROCKPOT GARLIC
& BROWN SUGAR
CHICKEN
1 large chicken, cut into serving pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup Sprite or 7-Up soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon pepper (regular black or cayenne)
Place chicken in crockpot. Mix all remaining ingredients and pour over
chicken. Cook on low for 6-8 hours.
EASY CHICKEN TACO PIE
Ingredients:
2 cups of cut-up cooked chicken (diced or shredded)
1/2 cup onion, chopped
2 Tablespoons taco seasoning mix
1 cup baking mix (such as Bisquick)
1 cup milk
2 large eggs
1 cup (4 ounces) shredded cheese (cheddar, Colby, pepper jack - use
what you like/have on hand)
shredded lettuce
sour cream
chopped tomatoes
salsa
Directions:
Heat oven to 400*F. Grease bottom and side of glass pie plate. Mix
chicken, onion and seasoning mix. Sprinkle in pan plate.
Stir together baking mix, milk and eggs with fork until blended. Pour
into pie plate. Bake 30 to 35 minutes. Sprinkle with cheese and bake 1
or 2 minutes longer until cheese melts. Garnish with lettuce, tomatoes,
salsa, and sour cream if desired.
Makes 8 servings
BROCCOLI HAM
CASSEROLE
INGREDIENTS:
2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste
DIRECTIONS:
Combine all ingredients except croutons and place in a casserole dish.
Spread bread crumbs. Bake 1 hour at 325 degrees or until browned and
bubbly.
DIPPED MACAROONS
2 2/3 cups flaked coconut
2/3 cup sugar
6 tbsp flour
1/4 tsp salt
4 egg whites
1/2 to 1 tsp almond extract
2 cups milk chocolate chips
1 tbsp shortening
In a large bowl, combine the coconut, sugar, flour, and the salt.
Stir in the egg whites and the almond extract. Mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
325 F for 15-20 minutes or until golden brown. Cool for 2 minutes
before removing to wire racks. In a microwave-safe bowl, combine
the chips and the shortening. Cover and microwave on high for 1-2
minutes or until the chips are melted. Stir until smooth.
Dip half of each cookie in the mixture. Allow the excess to drip
off. Place on waxed paper. Let stand until set.
Makes 3 dozen.
Source: Taste Of Home
CONFETTI VEGETABLE
MEDLEY
2 10-oz. pkgs. frozen mixed Broccoli, Cauliflower, and Carrots, thawed
and drained
2 10-oz. cans Cream of Mushroom soup
1/2 cup sour cream
1 4-oz. jar chopped pimentos, drained
1/4 tsp. pepper
2 3-oz. cans French Fried Onion Rings
2 cups shredded swiss cheese
Preheat oven to 350. Combine vegetables, soup, sour cream, pimentos,
pepper, 1 can onion rings, and 1 cup of swiss chess in bowl; mix well.
Spoon into 9 x 13 baking dish and cook, covered, for 30 minutes. Top
with remaining onion rings and cheese. Bake until cheese is melted.
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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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