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A
to Z
Recipes
October 2,
2011
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm
pleased as punch about the weather the past two days. Even though we've
reached temperatures in the 90's during the day, the nights have been
wonderful. Maybe the extreme heat of summer is behind us?
It's that awful time of the year... the really big A to Z
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Support section to see how you can help. Thanks in advance.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
Charlie
J., Mobile, AL
Marty B., Tell City, IN
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).
I will announce the Monthly Theme topic in Wednesday's issue. Please
visit the Monthly Theme - Recipe
Submissions section to find the link 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
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It takes less than a minute to go to their site and click on "donating
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~Shared by Treva, NC
Food is not about impressing people. It's about making them feel
comfortable. ~Ina Garten
Click
if you have a submission for the Food For Thought section of
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Through The Window
~Shared by Donna
R., Yuma, AZ
A young couple moves into a new neighborhood. The next morning while
they are eating breakfast, the young woman sees her neighbor hanging
the wash outside. "That laundry is not very clean", she said. "She
doesn't know how to wash correctly. Perhaps she needs better laundry
soap."
Her husband looked on, but remained silent.
Every time her neighbor would hang her wash to dry, the young woman
would make the same comments.
About one month later, the woman was surprised to see a nice clean wash
on the line and said to her husband:
"Look, she has learned how to wash correctly. I wonder who taught her
this."
The husband said, "I got up early this morning and cleaned our
windows."
And so it is with life. What we see when watching others depends on the
purity of the window through which we look!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
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Clear Skin Cocktail
~Shared by Marilyn,
Canton, OH
The Doctor's Clear Skin Cocktail is packed with some of the highest
antioxidant foods on the planet. Drink up to beautiful skin!
1 bottle red wine
1 bottle sparkling water
1/2 lemon sliced
3/4 cup blueberries
3/4 cup blackberries
Agave nectar - sweeten to taste
Combine ingredients, chill overnight and serve on the rocks.
Source: http://www.thedoctorstv.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: (To be announced)
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
"(To be announced)". 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
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Use
this email
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Use
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be announced).
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 "(To be
announced)" has a deadline of October 31,
2011,
and will be posted on November 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: (To
be announced). As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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MIDDLE AGE TEXTING
CODES
~Shared by Lucy
Wellhausen, Kirtland,
OH
Owner of Ohio
Honey Company
http://www.ohiohoney.com
ATD - at the doctor.
BFF - best friend fell.
BTW -bring the wheelchair .
BYOT - bring your own teeth.
FWIW - forgot where I was.
GGPBL - gotta go, pacemaker battery low.
GHA - got heartburn again.
IMHO - is my hearing aid on?
LMDO -laughing my dentures out.
IPM- I pooped myself.
OMMR - on my massage recliner.
ROFLACGU - rolling on floor laughing and can't get up.
SENIORS
~Shared by Judy M.,
Montreal, Canada
A group of seniors were sitting around talking about all their ailments.
"My arms have gotten so weak I can hardly lift this cup of coffee,"
said one. "Yes, I know," said another.
"My cataracts are so bad; I can't even see my coffee."
"I couldn't even mark an "X" at election time, my hands are so
crippled," volunteered a third.,
"What? Speak up! What? I can't hear you!",
"I can't turn my head because of the arthritis in my neck," said a
fourth, to which several nodded weakly in agreement.
"My blood pressure pills make me so dizzy!" exclaimed another.
"I forget where I am, and where I'm going," said another.
"I guess that's the price we pay for getting old," winced an old man as
he slowly shook his head.
The others nodded in agreement.
"Well, count your Blessings," said a woman cheerfully - - "thank God we
can all still drive."
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:
PEACH CREAM PIE
~Shared by Sandi,
Roswell, NM
Sliced peaches - enough to fill 2 pie shells
3 well beaten eggs
1 cup sugar
1 cup heavy cream
This makes two pies - fill unbaked shells with peaches. Mix eggs, sugar
and heavy cream and pour over peaches. Bake 15 minutes at 400 degrees;
reduce heat to 350 degrees and bake 30 minutes more.
CABBAGE
~Shared by Lois S.,
Kissimmee, FL
1 large cabbage (sliced thin)
1 lb. bacon (fried crisp and crumble)
1 large onion
salt and pepper (to taste)
Fry bacon in pot that you are going to cook the cabbage in.pour off
grease- leaving about 1/2 cup to saute onions in. Add crumbled bacon,
cabbage, salt and pepper to taste. Cook about 30 to 45 minutes.
SICILIAN STYLE PIZZA
~Shared by Edna D.,
Decatur, IL
Prep 15 minutes
Bake (total) 35 minutes
Serves 6
1 loaf (16oz) frozen bread dough, thawed
12 oz sweet Italian sausage (casings removed)
1 cup yellow and/or green sweet pepper strips
1/2 cup chopped onion
1 can (15oz) pizza sauce
6 oz shredded mozzarella cheese
1 tbs grated Parmesan cheese
Pat dough with greased fingers into bottom and halfway up sides of
greased 13x9x2 inch baking pan. Bake at 375 F for 20
minutes or until browned.
Meanwhile, cook sausage, peppers and onion in large skillet until
sausage is no longer pink. Drain. Stir in pizza sauce.
Spoon mixture onto crust and sprinkle with cheeses. Bake 15
minutes more or until bubbly. Garnish with fresh rosemary (yum) and
green olives if desired.
GREEN TOMATO
BREAKFAST CAKE
~Shared by Luanne,
FL
Just as good as a dessert!
1/3 cup soft butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder dash salt
2 green tomatoes, cored and cut in eighths
2 tsp sugar
1/2 tsp cinnamon
Preheat oven to 350º. Spray 9 inch baking dish.
Combine butter and sugar. Beat with mixer until fluffy. Beat in eggs
and vanilla. Combine flour, baking powder and salt. Add to mix and beat
well. Spoon into pan. Arrange tomato pieces in circles, and sprinkle
with sugar and cinnamon. Bake 50 minutes or until firm and golden.
Serves 8.
EMPANADAS
~Shared by Lynn,
Roswell, NM
1 pound lean ground beef
2 large onions, chopped
1/2 cup chopped olives
1/2 cup chopped celery
1/2 cup margarine
2 jalapeno peppers chopped
Salt and red pepper to taste
2 tbs vinegar
1 small can tomato sauce
2 tbs Worcestershire sauce
Brown meat in margarine, add remaining ingredients and simmer. Chill.
Make favorite pie pastry, roll out and cut in circles about the size of
a coffee cup. Place meat mixture in center and fold over, pricking with
fork. Place on greased cookie sheet and bake at 350 degs 20 to 25
minutes.
ELVIS PRESLEY CAKE
~Shared by Johnny,
LA
1 box yellow cake mix
1 (3-ounce) box vanilla pudding (not sugar free!)
4 eggs
1/2 cup oil
1 cup milk
1 (16-ounce) can crushed pineapple, undrained
1 cup sugar
Mix cake mix, pudding, eggs, oil, and milk. Beat until smooth.. Bake in
greased 9×13-inch pan in 350F preheated oven for 45-60 minutes (or
until center springs back).While cake is baking, boil pineapple and
sugar on top of stove until sugar has melted. While cake is still hot,
punch holes in cake and pour hot pineapple over cake. Let cool.
FROSTING:
1 (8-ounce) package cream cheese, softened
1 stick butter or margarine, softened
3 cups confectioners’ sugar
1/2 cup chopped pecans (optional)
Beat cream cheese and butter until smooth. Add confectioners’ sugar
gradually and beat until creamy. Add pecans, if desired, and mix well.
Drop by dollops onto cake until top is mostly covered, then smooth and
spread to frost cake.
Source: http://www.SouthernPlate.com
TINY TURTLE CUPCAKES
~Shared by Marilyn
M., Canton, OH
1 box (21 1/2 oz) brownie mix with package ingredients
1/2 cup pecans, chopped
1 (16 oz) container dark chocolate fudge frosting
1/2 cup pecans, toasted and coarsely chopped
Prepare brownie batter according to package directions; stir in chopped
pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees
for 18 minutes, or until a toothpick tests clean. Cool cupcakes in tins
on wire racks 5 minutes. Remove from tins; cool completely. Frost
cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over
cupcakes. Store in refrigerator. Yield - Makes 4 1/2 dozen.
Caramel Sauce:
12 caramels, unwrapped
1 to 2 Tbsp. whipping cream
Combine caramels and one tablespoon cream in a small saucepan; cook and
stir over low heat until smooth. Add remaining cream as needed for
desired consistency.
BEEFY TORTILLA
CASSEROLE
~Shared by Treva, NC
This award winning casserole recipe will win your seal of approval
after you take your first bite of its Tex-Mex goodness. Spices and
cheese make this simple casserole taste unbelievably great.
1 & 1/2 pounds ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon cumin
3 to 6 cilantro sprigs
1 cup olives, chopped
1 pound tomatoes
1 & 1/4 cups enchilada sauce
8 corn tortillas
1/2 pound cheddar cheese, grated
1/2 pound Monterey jack cheese, grated
1 cup corn chips, crushed
1. Brown ground chuck; drain any excess fat.
2. Add onion, garlic and bell pepper; cook until soft.
3. Cut tomatoes into chunks and add to beef mixture, including liquid.
Add enchilada sauce, chili powder, cumin and cilantro. Add salt and
pepper to taste.
4. Bring to a boil; reduce heat and simmer uncovered for 20 minutes.
5. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx.
1/3 of the meat mixture in the casserole dish followed by a layer of
tortillas, cheese and olives. Repeat twice.
6. Sprinkle crushed corn chips around the edges and bake at 350 degrees
F. for 20 minutes or until heated through. Cut into wedges.
PORK TENDERLOIN WITH
ASPARAGUS
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
8 pieces pork tenderloin (about 2 lb.)
2 tbs. butter or margarine
1 can condensed cream of asparagus soup
1/4 cup milk
1/2 cup chopped onion
1 (3 oz.) can sliced mushrooms, drained
1/2 tsp. curry powder
Dash of pepper
Pound pork slices to flatten. In skillet, brown tenderloin in butter or
margarine; set aside. In same skillet, blend together soup and milk;
stir in remaining ingredients. Return meat to skillet. Cover and simmer
40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.
ANGEL CHICKEN PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta
Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of
dressing mix. Blend in wine and golden mushroom soup. Mix in cream
cheese, and stir until smooth. Heat through, but do not boil. Arrange
chicken breasts in a single layer in a 9x13 inch baking dish. Pour
sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the
chicken is done, bring a large pot of lightly salted water to a rolling
boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken
and sauce over pasta.
BASIC ITALIAN BREAD
~Shared by Jim D.,
WA
Biga:
1/2 teaspoon active dry yeast
1 cup lukewarm water
2 cups Unbleached All-Purpose Flour
Mix the yeast and water together and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.
Bread:
2 cups warm water (about 90 degrees F.)
1 pkg. active dry yeast
5-6 cups Unbleached All-Purpose Flour
2 teaspoons salt
Place the water in a large bowl, sprinkle the yeast over top and mix
well. Let sit 10 minutes until bubbly. Add the biga, flour, and salt
and stir with a wooden spoon (or mix with your hands) until everything
is mixed. The dough will be fairly wet and sticky at this point. Cover
and let stand in a warm spot for about 1 to 1 1/2 hours until doubled
in volume.
Punch down the dough, folding it over on itself two or three times,
cover and let rise once more until doubled, about 1 hour. If you
choose, you could refrigerate your dough at this time and leave it
overnight to prepare the next day.
Turn out your dough onto a floured baking sheet, and without
overworking it too much shape into one large or two smaller round or
oval shaped loaves, using as much extra flour as needed to keep it from
sticking. Slash across the tops of the loaves with a serrated knife or
razor just prior to baking.
Preheat the oven to 350 degrees F. and place a casserole dish with
boiling water on the lower oven rack. Bake your bread 30 minutes, turn
the baking sheet around and reduce the heat to 300 degrees and bake for
another 30-45 minutes. At this point your bread should be golden brown
and should sound hollow when you tap the bottom. Allow the bread to
cool to room temperature and serve.
Makes: 2 Loaves
Source: http://www.sassy4daze.com/Recipes/Italian.html
SALMON PUFFS
~Shared by Mary,
Roswell, NM
1 15 oz can pink salmon
1 egg
1 1/2 tsp baking powder
1/2 cup flour
Pepper to taste
Minced onion to taste
Drain salmon, reserve 1/4 cup liquid. Use fork to mix salmon and egg
well. Add flour and onion; stir well. Mixture will be fairly thick. Add
baking powder to salmon liquid, beat with fork. This will make a foamy
liquid. Add to salmon mixture, blending well. Drop teaspoon of salmon
mixture into deep hot grease. When brown, drain on paper towel.
EASY CHICKEN STEW
~Shared by Johnny,
LA
Remember that Garlic Roasted Chicken? Well, hope you roasted two of
them for some planned leftovers, or at least saved some, because this
is a fantastic and super easy chicken stew that I have loved for years,
and I think you will too. It's a simple stew that requires little more
really than dumping a few ingredients in a pot, so while you can whip
it up in no time, it still tastes simply delicious. Between the
soup and the bacon, you likely won't need any additional salt, unless
you are using the lower sodium soup; then you'll probably want to add a
bit. Just taste and adjust your seasonings at the end.
3 slices of bacon
1/2 cup of minced onion
2 cans of cream of chicken soup
2 cans of milk
3 medium potatoes, peeled and cubed
2 carrots, peeled and diced
1 cup of frozen, cut green beans
1 teaspoon dried thyme, crushed
Palmful of dried parsley
Fresh cracked black pepper
3 cups of cooked chicken
Cook the bacon in a soup pot; remove, crumble and set aside for
garnish. Add the onion and saute over medium high until softened;
add the cream of chicken soup and whisk in the milk until smooth. Add
the potatoes and carrots and bring to a boil. Reduce to simmer, cover
and cook for 15 minutes, stirring several times. Add the green
beans, cover and simmer an additional 10 minutes, stirring
occasionally. Add the thyme, parsley and pepper and chicken. Cook just
until heated through, taste and adjust seasonings, adding salt only if
needed. Sprinkle individual servings with the chopped bacon.
Note: If you use the Healthy Request soup version you may find that you
need a bit of salt - with the regular soup you likely will not need any
additional salt, so it is not included in the recipe.
Source: Source: the Kitchen of Deep South Dish
http://deepsouthdish.com
LEMON PULL-APART
COFFEE CAKE
~Shared by Marilyn
M., Canton, OH
1/4 cup sugar
1/4 cup chopped walnuts
1/4 cup golden raisins
2 Tbsp. butter, melted
2 tsp. grated lemon peel
1 tube (12 oz) refrigerated buttermilk biscuits
Glaze
1/2 cup confectioners sugar
1 Tbsp. lemon juice
In a large bowl combine first 5 ingredients. Separate biscuits and cut
each into quarters. Toss with sugar mixture. Place in greased
9-inch round pan. Bake at 400 for 20 to 25 minutes or until golden
brown. Immediately invert onto a wire rack. Combine glaze ingredients
together until smooth. Drizzle over warm coffee cake. Yield - 10
servings.
EASY SKILLET BEEF
& HASHBROWNS
~Shared by Treva, NC
1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
1/2 cup water
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 cups frozen hash-brown potatoes
3 slices process American cheese
1. Cook the beef in a 10-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Pour off any fat.
2. Stir the soup, water, ketchup and Worcestershire in the skillet and
heat to a boil. Stir in the potatoes. Reduce the heat to
low. Cover and cook for 10 minutes or until the potatoes are
tender. Top with the cheese. Makes: 4 servings (about 1 cup each).
ALMOND JOY CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 chocolate pudding cake mix or any moist chocolate cake baked from
scratch
1 cup evaporated milk
1 cup sugar
24 large marshmallows
14 ounces coconut
1 1/2 sticks margarine
1/2 cup evaporated milk
1 1/2 cups chocolate chips
1 cup whole almonds, optional
Prepare cake mix as directed and bake.
Heat 1 cup milk, sugar, and marshmallows until melted; add coconut.
While cake is hot, cover completely with filling. Let set while
preparing frosting.
In saucepan heat 1 1/2 cup sugar, 1/2 cup milk and margarine until it
starts to boil; add chocolate chips. Stir until melted; add nuts, if
desired. Pour over cake.
Decorate with whole almonds if desired.
ANNE'S HOT HAM AND
SWISS DIP
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound thinly sliced deli ham, sliced into thin strips
1 (8 ounce) package cream cheese, cut into cubes
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
2 (1 pound) loaves cocktail rye bread
In a slow cooker, combine the ham, cream cheese, cream of mushroom soup
and cream of celery soup. Stir in the Swiss cheese. Cover, and cook on
Low until cheese is melted, about 2 hours, stirring occasionally. Serve
on cocktail rye slices.
CHICKEN PARMBURGERS
~Shared by Linda
H., Rosharon, TX
1 pound ground chicken or turkey
1/3 cup grated Parmesan cheese
1/3 cup seasoned dried bread crumbs
1 teaspoon minced garlic
Mix and shape into 4 patties. Cook in a little oil in a skillet,
turning until cooked through. Top with pizza sauce and shredded
mozzarella cheese. Cover, cook 1 min. to melt cheese. Serve on toasted
buns or English muffins. Makes 4 Servings.
TURKEY SOPA
~Shared by Bobbie,
Roswell, NM
1 pkg of 15 tortillas
3 oz packages of smoked turkey or 2 cups leftover turkey
2 - 4 oz cans chopped green chilies
2 cans cream of chicken soup
1 cup water
1 cup grated cheese
Cut tortillas in strips and place on cookie sheet; place in 300 degree
oven until crisp and dry. Put alternate layers of tortillas, cut up
turkey and green chilies in 9x13 pan, ending with tortillas. Heat soup
and water and pour over mixture. Heat in 300 degree oven for about 30
minutes until bubbly. Just before serving, cover with grated cheese and
let melt in oven.
CAJUN CHICKEN MAQUE
CHOUX
~Shared by Johnny,
LA
NOT TNT
3-4 cups of cooked chicken, torn into bite sized pieces
3 tablespoons of butter
1-1/2 cups of chopped onion
1 cup of chopped green bell pepper
2 cloves of garlic, minced
2 large tomatoes, chopped*
2 tablespoons of sliced pickled jalapenos, chopped
2-1/2 cups of chicken broth or stock
8 ears of corn, stripped and cobs milked*
1 teaspoon sugar
1 teaspoon of Slap Ya Mama, or your favorite Cajun/Creole seasoning, or
to taste
Kosher salt, to taste
Fresh cracked black pepper, to taste
1/4 to 1/2 cup of heavy cream, optional
Hot boiled rice
Heat the butter in a Dutch oven or soup pot and saute the onion, and
bell pepper until soft, but not brown. Add the garlic and saute another
minute. Add the tomatoes and jalapenos; cook and stir about 5
minutes. Add half of the chicken broth, corn and the sugar, bring to a
boil, reduce heat, cover and simmer for 15 minutes, stirring several
times. Add additional broth, about 1/2 cup at a time, as needed, if
stew gets dry. Fold in the cooked chicken, Cajun seasoning, salt and
pepper, and simmer covered until warmed through, another 10 minutes or
so. Stir in cream, if desired, in the last few minutes of
cooking. Serve alone, or over fresh boiled rice.
Variation: To make this corn maque choux, omit the chicken and,
if desired, substitute 1/4 pound of chopped tasso, smoked sausage, or
bacon, if desired. Cook the bacon or sear the meat first, and remove
before sauteing the vegetables. Add back in with the broth.
*Note: When fresh corn and tomatoes are not in season, you can
substitute. Substitute 2 cans of diced tomatoes, drained, and use 2
cans of whole kernel corn, drained, with 1 can of cream style corn, or
about two 10-ounce packages of frozen corn. Overall, you'll need
roughly 4 cups of canned or frozen corn, and you won't need to simmer
it as long. Also, can substitute more cream or whole milk for part of
the broth, if desired, especially when not using fresh corn on the cob.
Source: Source: the Kitchen of Deep South Dish
http://deepsouthdish.com
BERRY SLAB PIE
~Shared by Marilyn
M., Canton, OH
1 frozen puff pastry sheet
1/4 cup sugar
1 Tbsp. cornstarch
1 Tbsp. chopped crystallized ginger
1 pkg, (12 oz) frozen mixed berries, thawed and drained
1 lightly beaten egg
2 Tbsp. water
Thaw one frozen puff pastry sheet. Line a baking sheet with
parchment paper. Preheat oven to 400. Unroll pastry onto a lightly
floured surface and roll into a 15 x 12 inch rectangle. Transfer pastry
to baking sheet. In medium bowl, mix together sugar, cornstarch, and
ginger. Add thawed berries; toss to coat. Spoon mixture crosswise onto
half of the pastry, spreading to within 1 inch of edges. In small bowl,
mix beaten egg and water; brush some of the mixture over edges of
pastry. Fold remaining pastry over filling; press edges of pastry with
fork to seal. Brush top with remaining egg mixture. Cut two or three
slits in pastry top. Bake for 25 minutes or until filling is bubbly and
pastry is golden. Transfer to a wire rack to cool. Cut into
bars. Yield - Makes 16 bars.
CREAM CHEESE BACON
CRESCENTS
~Shared by Treva, NC
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls
PREHEAT oven to 375°F. Mix cream cheese spread and bacon in small bowl
until well blended.
SEPARATE each can of dough into 8 triangles each. Cut each triangle in
half lengthwise. Spread each dough triangle with 1 generous tsp. cream
cheese mixture. Roll up, starting at shortest side of triangle and
rolling to opposite point. Place, point sides down, on ungreased baking
sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
BLACK MIDNIGHT CAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Yield: 1 Cake
Ingredients:
2 1/4 cup flour
2/3 cup cocoa
1 tsp salt
1 1/4 cup water
2 x eggs
1 2/3 cup sugar
1 1/4 tsp soda
1/4 tsp baking powder
3/4 cup shortening
1 tsp vanilla
Method:
Heat oven to 350. Grease and flour baking pan 9 x 13. Blend all
ingredients in large mixing bowl. Blend 1/2 minute on low speed, then 3
minutes on high speed. Pour into baking pan, bake for 45 minutes.
BACON WRAPPED SMOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste
Preheat the oven to 325 degrees F (165 degrees C).
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the
wieners with cold bacon. Wrap each cocktail wiener with a piece of
bacon and secure with a toothpick. Place on a large baking sheet.
Sprinkle brown sugar generously over all.
Bake for 40 minutes in the preheated oven, until the sugar is bubbly.
To serve, place the wieners in a slow cooker and keep on the low
setting.
BARBEQUED CHICKEN
~Shared by Linda
H., Rosharon, TX
2-3 lbs. chicken, cut up
2 cups club soda
6 oz. tomato paste
1/4 vinegar
2 teaspoons instant minced onion
1/2 teaspoon celery seeds
1/4 dry mustard
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Place chicken in lightly greased baking dish. Combine remaining
ingredients in saucepan; bring to a boil. Reduce heat and simmer 5
minutes. Pour over chicken. Bake, uncovered at 350 F (175 C) for 1 hour
or until done, basting frequently.
FIESTA SALAD
~Shared by Deb,
Roswell, NM
1 head of lettuce
1 pound grated Cheddar cheese
1 15 oz can undrained Ranch Style beans, chilled
2 tomatoes
1/2 onion, chopped
3/4 bottle Catalina dressing
1 11oz bag crushed corn chips
Mix all ingredients, except corn chips, which are to be added just
before serving.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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DIJON-HONEY PORK
CHOPS
~Shared by Treva,
NC
You won't need salt to season when you serve these tasty chops. They're
treated to a flavorful honey-orange-Dijon sauce in this quick entree
from Shirley Goehring of Lodi, California.
PREP 5 min.
COOK 15 min.
TOTAL 20 min.
4 boneless pork loin chops (5 ounces each)
1 teaspoon salt-free lemon-pepper seasoning
2 teaspoons canola oil
1/2 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon honey
Sprinkle pork chops with lemon-pepper. In a large nonstick skillet
coated with cooking spray, cook chops in oil over medium heat for 2-3
minutes on each side or until lightly browned. In a small bowl, combine
the orange juice, mustard and honey; pour over pork. Bring to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until a meat
thermometer reads 160°. Remove chops and keep warm. Cook sauce,
uncovered, for 2-3 minutes or until reduced to 1/4 cup. Spoon over
chops.
Yield: 4 servings.
Nutrition Facts One serving: 1 pork chop with 1 tablespoon sauce
Calories: 244 Fat: 11 g Saturated Fat: 3 g Cholesterol: 68 mg Sodium:
134 mg Carbohydrate: 9 g Fiber: 0 g Protein: 28 g Diabetic Exch: 4 lean
meat, 1/2 starch.
Source: Light & Tasty
CHICKEN PASTA SALAD
~Shared by Maggie,
TX
2 cups cooked small seashell pasta (about 1 cup uncooked pasta)
1 1/2 cups cubed cooked chicken breast (about 6 ounces)
1 cup diced red bell pepper
1 cup shredded yellow squash (about 1 medium)
1/2 cup sliced carrot
1/2 cup sliced green onions
1/2 cup fresh corn kernels (about 1 ear)
1/2 cup frozen green peas, thawed
1 (15-ounce) can black beans, rinsed and drained
1/4 cup rice vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon hot sauce
Combine the first 9 ingredients in a large bowl. Combine rice vinegar
and remaining ingredients in a small bowl; stir well with a whisk. Pour
vinegar mixture over chicken mixture, and toss gently to coat. Serve at
room temperature or chilled. Serves 7.
CALORIES 229 (29% from fat); FAT 7.5g (sat 1.2g,mono 4.7g,poly 1g);
IRON 2.4mg; CHOLESTEROL 21mg; CALCIUM 33mg; CARBOHYDRATE 26.6g; SODIUM
219mg; PROTEIN 14.1g; FIBER 3.5g
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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MANGO FRAPPE
~Shared by Mary S.,
Nashville, TN
Yield: 3 cups (3 Servings)
INGREDIENTS
- 1 medium whole ripe mango (12 ounces), peeled and pitted
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1-1/4 cups club soda
- 2 ice cubes
DIRECTIONS
Puree the mango in a food processor or a blender. Add the orange
and lime juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the
ice. Serve at once.
Nutritional Information Per Serving (1 cup): Calories: 83, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2
g, Sugars: 18 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
SPICY CHICKEN PIE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
Crust:
- 3 cups cooked orzo pasta (about 1 cup dry)
- 1/4 cup plus 2 tablespoons grated Parmesan cheese
- 1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
- Butter-flavored cooked spray
Rest of Ingredients:
- 1-1/2 cups coarsely chopped fresh mushrooms
- 1 medium yellow onion, sliced and separated into rings
- 1-1/2 cups shredded or diced roasted chicken
- 14-1/2 ounce can Mexican-style stewed tomatoes, crushed
- 1-1/2 teaspoons chili powder
- 1 cup shredded reduced-fat Monterey Jack or Mexican-blend
cheese
DIRECTIONS
Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg substitute
or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat the mixture
evenly over the bottom and sides of the pan, forming an even crust.
Spray the crust lightly with the cooking spray and bake uncovered for
10 minutes.
While the crust is baking, coat a large nonstick skillet with nonstick
cooking spray and add the mushrooms and onions. Place the skillet over
medium heat, cover, and cook, stirring occasionally, for several
minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to the skillet
mixture. Cook uncovered, stirring occasionally, for about 5 minutes,
until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle the cheese
over the top. Bake for an additional 5 minutes or until the cheese is
melted. Cut into wedges and serve hot.
Nutritional Information Per Serving (1/6 of recipe): Calories: 295,
Carbohydrate: 29 g, Cholesterol: 46 mg, Fat: 7.7 g, Fiber: 2 g,
Protein: 25 g, Sodium
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
FRIJOLES COCIDOS
~Shared by Mary S.,
Nashville, TN
Yield: 4-1/2 cups (6 servings)
INGREDIENTS
- 1-3/4 cup dried pinto beans (12 ounces)
- 1-1/4 cups chopped onion
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- 1/2 cup chopped green bell pepper
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
Wash and pick over the beans. Cover them with water and soak for 4
hours or overnight; drain.
Cover the beans with fresh water in a large saucepan. Bring to a boil;
reduce the heat. Cover and simmer for 1 to 1-1/2 hours, or until the
beans are tender.
In a medium skillet, saute the onion, garlic, and cumin in the oil for
4 minutes. Add the green pepper and saute 5 minutes longer.
Drain the beans; reserve 1/2 cup liquid. Mash the beans with the
reserved liquid; add the sauteed vegetables, the coriander, salt, and
pepper. Mix well.
Nutritional Information Per Serving (3/4 cup): Calories: 232, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 395 mg, Carbohydrate: 40 g, Dietary Fiber:
14 g, Sugars: 5 g, Protein: 12 g
Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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AMAZING MONGOLIAN SHRIMP FOR ONE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 green onions, diced with some green parts
4 shrimp (21 to 25 count size)
4 slices cooked ham, sliced 3/8-inch thick x 2-inch long
4 slices bacon
Sauce
1 medium onion, sliced
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon Chinese barbecue sauce
1/2 cup rice, cooked
Butterfly shrimp, leaving tail on.
Place ham piece in center with 2-inch piece of green part of green
onion.
Wrap with one piece of bacon and hold with toothpick.
Deep fry until bacon is brown.
Sauce:
Stir-fry onions in sauce 2 minutes.
Arrange onions and sauce on plate over rice.
Cut each shrimp in half and arrange on top of onions.
CAPRESE PANINI FOR
ONE
~Shared by Maggie,
TX
Ingredients:
2 slices thin sourdough bread
1 tsp. balsamic vinegar
4 thin slices mozzarella cheese
1 small tomato, sliced
salt to taste
4 fresh basil leaves, julienned
extra virgin olive oil
Directions:
Salt the tomato slices to taste, if desired.
Brush one side of each sourdough slice with balsamic vinegar. Layer one
balsamic brushed side slice of bread with two slices of mozzarella
cheese, tomato slices, basil leaves, then the remaining slices of
mozzarella cheese and top with remaining balsamic vinegar brushed side
down on remaining slice of bread.
Heat oil in a skillet and then place the sandwich in the skillet, turn
over with a spatula so both sides are coated with olive oil. Weigh down
with spatula or a heavy item such as a foil coated brick or a heavy
skillet and cook until bread is toasted and golden, about 3 minutes,
then flip sandwich, top again with heavy item and cook second side
until toasted and golden, about 2 minutes.
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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CASSEROLE ITALIANO
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup butter
1 1/2 pounds ground round
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 tablespoons Worcestershire sauce
1 (8 ounce) package elbow macaroni, cooked according to directions
1 (3 ounce) can button mushrooms, drained
1 can tomato soup, undiluted
1 medium tomato, chopped
1/2 cup grated Parmesan cheese
Heat oven to 375 degrees F.
In a large skillet, sauté onion and green pepper in butter over medium
heat until tender. Add ground round, cooking until brown. Add salt,
pepper, oregano and Worcestershire sauce.
In a 2 1/2-quart casserole, combine cooked macaroni, ground round
mixture, mushrooms, soup and chopped tomato. Cover and bake for 40
minutes.
Remove from oven; sprinkle cheese on top and bake 5 minutes longer, or
until cheese is melted and brown.
Makes 4 to 6 servings.
PEAS PULAO
Ingredients:
2 cups rice
1 cup peas (fresh or frozen)
1 medium onion, thinly sliced
1 tsp. salt
2 Tbsp. shortening
1/2 tsp. cumin seed
2 cinnamon sticks
2 cardamoms, crushed
3 bay leaves
4 cloves, whole
Directions:
Soak rice in water 15 minutes. Heat 2 tablespoons shortening and fry
onion until light brown. Add cumin seeds, cinnamon sticks, cardamoms,
bay leaves, and cloves; fry for one minute. Add peas and fry for
another 5 minutes. Add 4 cups water and salt. When it comes to boiling
point, add soaked rice, stir well and cover and steam until done.
RANCH MEATBALLS
Ingredients
1 package Hidden Valley Ranch Original Ranch Dressing mix or generic
brand
1 lb. ground beef
2 Tbsp. margarine or butter
1/2 cup beef broth
Directions
Combine ground beef and dressing mix. Shape into meatballs. Melt
margarine in a skillet and brown meatballs on all sides. Add broth.
Cover and simmer until cooked through (10-15 minutes). Serve warm with
toothpick. Makes 2 dozen.
GORGONZOLA CHICKEN
PENNE
6 Servings
Prep/Total Time: 30 min.
Ingredients
2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste
Directions
Cook pasta according to package directions. Meanwhile, place broccoli
and water in a small microwave-safe bowl. Cover and microwave on high
for 2 to 2-1/2 minutes or until crisp-tender. Set aside.
In a large skillet, saute chicken in 3 tablespoons butter until no
longer pink. Remove and keep warm. In the same skillet, saute onion in
remaining butter until tender.
Stir in flour until blended. Gradually add broth and wine or additional
broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to low; stir in cheese until blended.
Drain pasta and broccoli; add to onion mixture. Add chicken; heat
through. Season with pepper. Yield: 6 servings.
Nutrition Facts: 1 serving (1-1/3 cups) equals 487 calories, 28 g fat
(17 g saturated fat), 113 mg cholesterol, 910 mg sodium, 28 g
carbohydrate, 3 g fiber, 27 g protein.
Source: Taste of Home's Holiday & Celebrations Cookbook Annual
2007, p151
http://www.amazon.com/exec/obidos/ASIN/B002YB2SSA/atozreci-20
BAKED RUM BANANAS
Ingredients:
1 cup sugar
1/2 cup fresh lemon juice
1 Tbsp. butter
2 Tbsp. white rum
6 medium under ripe bananas
Directions:
Preheat over to 400 degrees F.
Mix the sugar, lemon juice, butter, and rum together in a small
saucepan and simmer for 10 minutes.
Meanwhile, peel and slice the bananas in half, lengthwise. Place
bananas cut side down in a lightly buttered baking dish.
Pour the rum sauce over the bananas and bake for 30 minutes, turning
once. Allow to cool slightly and serve.
SAUCY CHILI ORANGE
PORK BACK RIBS
Makes 4 servings.
Brown sugar: 2 tsp
Grated orange rind: 1 tbs
Chili sauce: 1/2 cup
Pork ribs: 4 pounds
Hot sauce: 1 tbs or to taste
Hoisin sauce: 2 tbs
Orange or apple juice: 1 1/2 cups
Place ribs in a dish. Add orange juice and cover. Marinate 30 min.
Combine chili sauce, hoisin, orange rind, hot sauce and brown sugar in
a bowl. Heat grill. Remove ribs from dish and pat dry. Place ribs on
grill and grill 2 hours or until tender, brushing with sauce several
times during last 20 min. of grilling, then SERVE.
TOMATO, MOZZARELLA,
AND CROUTON SALAD
Ingredients:
2 cups cherry tomatoes, halved
1 cup croutons, plain or flavored
1 cup mozzarella, cut into 1/2 inch cubes
8 fresh basil leaves, roughly chopped
2 Tbsp. red wine vinegar
1 Tbsp. extra virgin olive oil
1/2 tsp. minced garlic
salt and pepper, to taste
Directions:
Combine the first four ingredients in a serving bowl. Whisk the last
four ingredients in a small bowl, drizzle over the salad, toss, and
serve.
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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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