|
A
to Z
Recipes
October 12,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. We're
enjoying some great weather here including a little bit of rain (thank you, Jesus!). I've heard
from a few of the folks who are going to be in South Carolina
with us next month and it appears we're all getting pretty excited.
Like many of them, Trey and I have been burning the midnight oil in
preparation and we're all looking forward to a break. We still have
room for two persons at the IOP beach house, so if you would like to
join us, please contact me.
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.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
(None
recently)
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 "Tailgating
Recipes". My thanks to Larry J. in Spring
Hill, TN for suggesting this topic. 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.
|
|
|
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.
|
|
|
If
standard of living is your major objective, quality of life almost
never improves; but if quality of life is your number one objective,
your standard of living almost always improves.
~ Zig Ziglar
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!
|
|
|
Dear Lord,
I know you're watching over me
And I'm feeling truly blessed
For no matter what I pray for
You always know what's best!
I have this circle of E-mail friends,
Who mean the world to me;
Some days I 'send' and 'send,'
At other times, I let them be.
I am so blessed to have these friends,
With whom I've grown so close;
So this little poem I dedicate to them,
Because to me they are the 'Most'!
When I see each name download,
And view the message they've sent;
I know they've thought of me that day,
And 'well wishes' were their intent.
So to you, my friends, I would like to say,
Thank you for being a part;
Of all my daily contacts,
This comes right from my heart.
God bless you is my prayer today,
I'm honored to call you 'friend';
I pray the Lord will keep you safe,
Until we write again.
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!
|
|
|
A Good Idea
~Shared by Charlie
J., Mobile, AL
Put your car keys beside your bed at night.
Tell your spouse, your children, your neighbors, your parents, your
Dr's office, the check-out girl at the market, everyone you run across.
Put your car keys beside your bed at night.
If you hear a noise outside your home or someone trying to get in your
house, just press the panic button for your car. The alarm will be set
off, and the horn will continue to sound until either you turn it off
or the car battery dies.
This tip came from a neighborhood watch coordinator. Next time you come
home for the night and you start to put your keys away, think of this:
It's a security alarm system that you probably already have and
requires no installation. Test it. It will go off from most everywhere
inside your house and will keep honking until your battery runs down or
until you reset it with the button on the key fob chain. It works if
you park in your driveway or garage.
If your car alarm goes off when someone is trying to break into your
house, odds are the burglar/rapist won't stick around. After a few
seconds, all the neighbors will be looking out their windows to see who
is out there and sure enough the criminal won't want that. And remember
to carry your keys while walking to your car in a parking lot. The
alarm can work the same way there. This is something that should really
be shared with everyone. Maybe it could save a life or a sexual abuse
crime.
P.S. I am sending this to everyone I know because I think it is
fantastic. Would also be useful for any emergency, such as a heart
attack, where you can't reach a phone. My Mom has suggested to my Dad
that he carry his car keys with him in case he falls outside and she
doesn't hear him. He can activate the car alarm and then she'll know
there's a problem.
Please pass this on even IF you've read it before. It's a reminder.
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!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: Tailgating Recipes
The football season is once again
upon
us and regardless of where your home team is, no game is complete
without a little tailgating. And, yes, tailgating can happen indoors,
far from an actual tailgate. Whether you're headed over to a friend's
house for a potluck dinner or you're hosting the gang at home, you'll
need some handy food ideas -- the classics and the new. So chill the
beer, put on your game day jersey and share some football-friendly
foods. 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
"Tailgating Recipes". 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: Tailgating
Recipes.
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 "Tailgating
Recipes" 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: Tailgating
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
Tools Defined
~Shared by Jim E.,
WA
DRILL PRESS:
A tall upright machine useful for suddenly snatching flat metal bar
stock out of your hands so that it smacks you in the chest and flings
your beer across the room, denting the freshly-painted project which
you had carefully set in the corner where nothing could get to it.
WIRE WHEEL:
Cleans paint off bolts and then throws them somewhere under the
workbench with the speed of light. Also removes fingerprints and
hard-earned calluses from fingers in about the time it takes you to
say, "Oh, $hit!"
SKILL SAW:
A portable cutting tool used to make studs too short.
PLIERS:
Used to round off bolt heads. Sometimes used in the creation of
blood-blisters.
BELT SANDER:
An electric sanding tool commonly used to convert minor touch-up jobs
into major refinishing jobs.
HACKSAW:
One of a family of cutting tools built on the Ouija board principle...
It transforms human energy into a crooked, unpredictable motion, and
the more you attempt to influence its course, the more dismal your
future becomes.
VISE-GRIPS:
Generally used after pliers to completely round off bolt heads. If
nothing else is available, they can also be used to transfer intense
welding heat to the palm of your hand.
OXYACETYLENE TORCH:
Used almost entirely for lighting various flammable objects in your
shop on fire. Also handy for igniting the grease inside the wheel hub
out of which you want to remove a bearing race.
TABLE SAW:
A large stationary power tool commonly used to launch wood projectiles
for testing wall integrity.
HYDRAULIC FLOOR JACK:
Used for lowering an automobile to the ground after you have installed
your new brake shoes, trapping the jack handle firmly under the bumper.
BAND SAW:
A large stationary power saw primarily used by most shops to cut good
aluminum sheet into smaller pieces that more easily fit into the trash
can after you cut on the inside of the line instead of the outside edge.
TWO-TON ENGINE HOIST:
A tool for testing the maximum tensile strength of everything you
forgot to disconnect.
PHILLIPS SCREWDRIVER:
Normally used to stab the vacuum seals under lids or for opening
old-style paper-and-tin oil cans and splashing oil on your shirt; but
can also be used, as the name implies, to strip out Phillips screw
heads.
STRAIGHT SCREWDRIVER:
A tool for opening paint cans. Sometimes used to convert common slotted
screws into non-removable screws and butchering your palms.
PRY BAR:
A tool used to crumple the metal surrounding that clip or bracket you
needed to remove in order to replace a 50 cent part.
HOSE CUTTER:
A tool used to make hoses too short.
HAMMER:
Originally employed as a weapon of war, the hammer nowadays is used as
a kind of divining rod to locate the most expensive parts adjacent the
object we are trying to hit.
UTILITY KNIFE:
Used to open and slice through the contents of cardboard cartons
delivered to your front door; works particularly well on contents such
as seats, vinyl records, liquids in plastic bottles, collector
magazines, refund checks, and rubber or plastic parts. Especially
useful for slicing work clothes, but only while in use.
SON OF A B**** TOOL:
Any handy tool that you grab and throw across the garage while yelling
"Son of a b****" at the top of your lungs. It is also, most often, the
next tool that you will need.
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!
|
|
|
Recipe
Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CANDY CORN COOKIES
~Shared by Jim D.,
WA
Ingredients:
1 cup of sugar
1 cup of margarine, softened
2 1/4 cup of flour
1 egg
1 tsp vanilla
orange and yellow food coloring
Directions:
1. Cream sugar and margarine, add egg and vanilla blend. Add flour.
2. Roll into three balls. Add orange coloring to one of the balls,
yellow to the other. The remaining ball has no color. Chill dough.
3. Then roll balls flat together so that the white ball is the bottom,
the orange ball is in the middle and the yellow ball is the top.
4. With a knife cut the dough into 3 inch triangles. (If dough is still
too sticky, add a little more flour)
5. Bake 15 min at 350F.
PRUNE PLUM MINCEMEAT
~Shared by Joan,
Savona, B.C.
4 lbs fresh prune plums, pitted & chopped
6 apples, peeled & grated
½ c apple cider vinegar
Juice & grated rind of 1 lemon & 1 orange
4 c brown sugar
1½ c currants (or craisins)
1½ c raisins
1lb cut peel (optional)
1½ tsp salt
1 tsp cinnamon
1 tsp ground allspice
1 tsp mace
1 tsp ground cloves
½ c butter (not margarine)
½ tsp vanilla extract
½ tsp almond extract (optional)
Coarsely chop prune plums & apples. In a large kettle, combine
plums, apples & vinegar;bring to a boil & cook for 30 minutes.
Add remaining ingredients, except for vanilla & almond
extracts. Cook over low heat until thickened (about 1 hour). Stir
frequently to prevent scorching. Add extracts. Ladle into
hot jars, leaving ½ inch head space. Seal. Process in boiling water
bath for 30 minutes.
Makes 6 pints.
SPICY & SWEET
PULLED PORK SANDWICH
~Shared by Doe,
Oliver, B.C., Canada
Serves 4
Spicy & sweet come together in this slow cooked saucy sandwich.
Serve with creamy coleslaw to cool the heat.
1 tsp salt
1/4 tsp blk pepper
1/8 tsp cayenne
3-4 lbs pork butt
3 tbsp butter
1 c ketchup
1 c pineapple juice
1/2 c br sugar
3 tbsp molasses
1 tbsp paprika
Combine salt, pepper & cayenne. Rub over pork butt. Place pork in
slow cooker & cook on low for 8-10 hrs or until meat pulls apart
easily. For sauce, melt butter in 2 qt pot. Add ketchup, pineapple
juice, br sugar, molasses & paprika; boil for 5 mins.
Remove pork & drippings from slow cooker. Discard drippings. On a
cutting board, quarter the pork butt lengthwise. Using a fork, pull
apart the meat. Return the pork to the slow cooker. Pour in the sauce
& stir. Cook on slow for one hour. To serve, spoon 1/2 c pulled
pork on a slice of Texas toast. Top with another slice of toast. Freeze
any leftover pork.
Easy Texas Toast
1/4 c butter, softened
1/2 tsp garlic powder
8 thick cut country style white bread
For Texas toast, combine softened butter & garlic powder. Spread on
both sides of bread slices. Toast or broil each side until golden brown.
Source: Rock Creek, B.C,. County Fair handout
LINDA'S CHICKEN PAD
THAI
~Shared by Linda
H., Rosharon, TX
This meal is ready in 10 minutes so call the family to the kitchen
before you begin! This recipe made more than ample portions for 2
or moderate portions for 3 or 4. What a delicious way to get in
the recommended 7 daily servings of Fruits and veggies!
½ package Pad Thai Brown Rice noodles (like AnnieChun’s)
2 Tbsp coconut oil
1 lb ground chicken breast
1 small red onion
1 carrot
3-6 mushrooms
1 small zucchini
4 springs Italian flat parsley
1 stalk celery
6 oz. Thai Panang Curry sauce
2 Tbsp unsweetened coconut milk
Lime wedges
2 Tbsp chopped peanuts
Bring water almost to a boil. Add Pad Thai noodles. Remove
from heat and soak for 8 minutes.
Heat oil in frying pan or wok. Add chopped onion and sauté.
Add chicken and cook until no longer pink. In the meantime chop
the rest of the veggies in the food processor. You could
substitute your favorite veggies or any you have on hand. Add
chopped veggies to chicken mix. Stir in sauce and coconut milk
and cook until desired thickness. Stir in the drained noodles and
simmer for 2 more minutes.
Serve with lime and chopped peanut garnish!
HONEY GRAHAM CRACKER
CRUNCH
~Shared by Lois S.,
Kissimmee, FL
2 --- packages Honey Graham Crackers (not boxes)
2 --- sticks butter (1/2 pound) (I use margarine)
1/2 - cup sugar
1/2 - tsp vanilla
chopped pecans (enough to cover crackers)
Preheat oven to 325º Break graham crackers into 1/4 pieces and place
them on a cookie sheet. Sprinkle chopped pecans over the crackers.
Get the pecans on the crackers before making the sauce.
Boil the 2 sticks of butter and sugar for 3 minutes stirring
constantly, then stir in 1/2 tsp vanilla to the mixture. Spread the
mixture over the crackers quickly because it thickens fast. Bake for
about 12 min. start watching it at about 8 min. for a light golden
brown.
A friend made these with Captain's Wafers... She said that she likes
these better. I haven't tasted hers.
BROCCOLI CHEESE SOUP
~Shared by Luanne,
FL
1 1/2 pounds broccoli -- fresh
1 medium onion, diced
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam broccoli and onion until tender. Place half-and-half and water in
top of double boiler. Add cheese, salt and pepper. Heat until cheese is
melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into cheese mixture in
double boiler and heat over simmering water until soup thickens.
*** I have never used a double boiler. just low heat. One time I used
Pepper Jack instead of Velveeta. WOW-- good stuff
WILD ROSE SALAD
~Shared by Lynn,
Roswell, NM
10 1/2 oz can tomato soup
1/2 cup water
2 env. unflavored gelatin
1/4 cup cold water
8 oz pkg cream cheese, in small chunks
1 cup chopped celery
1 cup chopped pecans
1/2 cup chopped green pepper
1/2 cup chopped pimentos
1/2 cup chopped onions
1/2 cup chopped olives
1 cup salad dressing
Heat soup and water. Soften gelatin in 1/4 cup water. Add softened
gelatin and chunked cream cheese to hot soup mixture. Beat until
dissolved. Chill until partially set. Add remaining ingredients and mix
well. Chill. Serves 16.
BLACK MAGIC
CHOCOLATE CAKE
~Shared by Marilyn
M., Canton, OH
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong black coffee, cooled
1 cup buttermilk
1/2 cup oil
1 tsp. vanilla
CHOCOLATE FROSTING:
1/2 cup margarine, softened
2 oz melted unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp. milk
2 tsp real vanilla extract
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a
large mixing bowl or stand mixer.
Add eggs, coffee, buttermilk, oil, and vanilla.
Beat at medium speed for two minutes. Batter will be thin.
Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for
layer pans.
Combine frosting ingredients and mix with a hand or stand mixer. Spread
frosting on cooled cakes.
PUMPKIN PATCH SALAD
~Shared by Treva, NC
If you're in need of Halloween recipe ideas whether for a party or
home, this Pumpkin Patch Salad is adorable! This Halloween recipe is
the perfect way to get your kids to eat vegetables, and it's super fun
to make.
Yields: 4 large salads or 6 side salads
Preparation Time: 8 min
Cooking Time: 14 min
1 package (22-ounce) SeaPak Popcorn Fish
1 to 2 heads of green leaf lettuce
2 cucumbers
1 red bell pepper
1 bag sliced carrots or 2 large carrots peeled and sliced on the
diagnol
use dressing of choice
Preheat oven to 450 degrees F. Bake Popcorn Fish for 14 minutes or
until full cooked. Cut green lettuce and portion into 4 bowls. Slice
cucumbers and place between lettuce and the bowl to form the fence
around the pumpkin patch. Cut red bell pepper into strips. Slide one
strip into the corners of the dish to form fence posts. Tuck carrots
slices into the salads in front of the cucumber slices. Add Popcorn
Fish to the top of the salad to make the pumpkins. Serve with dressing
of choice.
Source: SeaPak Popcorn Fish
2-STEP SKILLET
CHICKEN BROCCOLI DIVAN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon butter or margarine
1 pound skinless, boneless chicken breast, cut up
3 cups fresh or frozen broccoli flowerets
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1/2 cup milk
1/2 cup shredded Cheddar cheese
Melt butter in skillet. Add chicken and cook until browned, stirring
often.
Add broccoli, soup and milk. Cover and simmer 5 min. or until done.
Sprinkle with cheese.
MY BUTTERMILK SPICE
POUND CAKE
~Shared by Johnny,
LA
Pre heat oven @250.
1 cup butter or oleo
3 cups sugar
5 medium eggs
1 tsp vanilla
3 cups plain flour
1 cup buttermilk
2/3 tsp baking soda
I tsp cinnamon
1 tsp powdered all spice
Cream butter, sugar and eggs, well, add vanilla.
Sift all dry ingredients and add gradually to creamed mixture with
buttermilk.
Beat for 2 minutes.
Cook in tube pan @250 until done, takes long time.
Let cool and turn out of pan.
Ice if you want.
PORK MARSALA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin
1 tbs. butter or margarine
1 tbs. vegetable oil
1 clove garlic, minced
1/2 cup marsala
1/2 cup dry red wine
1 tbs. tomato paste
1/2 lb. fresh mushroom caps
1 tbs. chopped fresh parsley
Hot cooked noodles or rice
Cut tenderloin into 4 equal pieces. Place each piece between 2 sheets
of wax paper; flatten to 1/4" thickness using a meat mallet or rolling
pin. Heat butter and oil in a large, heavy skillet over medium heat.
Add pork and cook 3 to 4 minutes on each side or until browned. Remove
pork from skillet and keep warm. Saute garlic in pan drippings in
skillet; add wines and tomato paste, stirring until blended. Add
mushroom caps, and simmer 3 to 5 minutes. Return pork to skillet and
cook until thoroughly heated. Sprinkle with parsley and serve over
noodles or rice. Yield: 4 servings.
PAPRIKA VEAL
~Shared by Bobbie,
Roswell, NM
2 pounds veal cutlet
Flour
1/2 tsp salt
1/4 tsp pepper
3 tbs fat
1 tsp paprika
1 cup onions, sliced
1/2 cup thick sour cream
1 cup water
Cut steak in serving pieces. Sprinkle with salt and pepper and roll in
flour. Melt fat in heavy frying pan, add paprika, then sliced onions
and cook about five minutes. Add meat and brown on both sides. Add
water, then spoon on sour cream and mix. Cover and continue cooking
slowly for 45 minutes or until meat is tender. Add more water if
needed. Serves six.
CREAMY ALMOND BARS
~Shared by Marilyn
M., Canton, OH
2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
FILLING:
8 oz regular cream cheese, softened
1/2 cup sugar
2 eggs
2 tsp. almond extract
FROSTING:
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 1/2 Tbsp. milk
1 tsp almond extract
sliced almonds
Mix and press crust ingredients into a greased 9x13 pan. Bake at 350
degrees for 20 minutes; set aside.
Meanwhile, beat cream cheese and sugar for the filling with an electric
mixer until smooth.
Add the rest of the filling ingredients and beat until just mixed. Pour
filling mixture over crust and bake for another 15 minutes.
Combine all frosting ingredients with a mixer. Frost bars when they are
cool and top with sliced almonds, if desired.
Cut into 24 squares and serve immediately or serve chilled. Store in
refrigerator.
Note: These bars would also be good with other extract flavors, like
lemon!
STARBUCKS MAPLE OAT
NUT SCONE
~Shared by Treva, NC
Makes 8
1 cup rolled oats
1 & 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 & 1/2 tablespoons cold butter, cubed
1 large egg
1/2 cup half-and-half or heavy cream
3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans
Maple Glaze
1 & 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water
1. Preheat oven to 425 degrees F.
2. Finely grind oats in a food processor.
3. In a mixer, mix flour, ground oats, sugar, salt and baking powder.
Add maple syrup and butter and mix well. In a small bowl, beat the egg
with the cream and maple extract. Pour the egg mixture into the flour
mixture and mix well. Add pecans and mix just to incorporate.
4. Place dough on a floured surface. Knead and pat dough into a 8-10"
circle and cut into 8 wedges. Place on a baking sheet and bake for 13
to 15 minutes, or until light brown. Cool on wire rack.
5. Mix glaze ingredients until smooth. Adjust the amount of water to
get to the desired consistency. Spread over each scone and let set for
about 15 minutes before serving.
Source: Adapted from Food.com and Top Secret Recipes
FRUIT IN CRUST
CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
2/3 cup packed brown sugar
1/2 cup butter
1 cup fruit preserves
1/2 cup confectioners' sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese
2 cups frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine flour, oats, baking powder, sugar and butter.
Mix until crumbly.
Reserve 1 cup crumb mixture, set aside. With remaining crumbs, pat onto
bottom and sides of 9 inch pie pan.
Spread fruit preserves over unbaked crust and top with reserved crumb
mixture.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until
golden brown. Cool.
In a large bowl, combine cream cheese, vanilla, milk and confectioners
sugar. Blend until smooth. Fold in the whipped topping. Spoon into
baked pie crust. Store in refrigerator.
SMOTHERED PORK ROAST
OVER RICE
~Shared by Johnny,
LA
Serves 8 to 10
1 (6- to 7-pound) boneless pork roast (shoulder or butt)
Kosher salt
Ground black pepper
2 large onions, thinly sliced
8 garlic cloves, thinly sliced
3 tablespoons fresh thyme leaves
1 tablespoon dried rosemary, crumbled
2 tablespoons vegetable oil
8 tablespoons (1 stick) butter
½ cup all-purpose flour
4 cups chicken broth
Juice of ½ lemon (optional)
Perfect Steamed Rice (recipe follows)
Preheat the oven to 275ºF. Season the pork very generously with salt
and pepper, rubbing the seasonings into the fat and flesh of the meat.
Set the roast aside for at least 30 minutes or up to 1 hour to bring to
room temperature.
Combine the onions, garlic, thyme, and rosemary in a medium mixing bowl
and toss to combine. Heat the vegetable oil in a Dutch oven over
medium-high heat. When the oil is very hot, sear the meat on all sides
until deeply browned and crusty, 10 to 12 minutes total.
Transfer the meat to a plate, reduce the heat to medium, and then stir
in the butter. When the butter has melted, stir in the flour to make a
roux and continue to cook, stirring, until the roux turns a dark peanut
butter color, about 10 minutes.
Add the onion mixture and cook, stirring, until all the ingredients are
well coated and the mixture is thick. Whisk in the chicken broth and
bring to a simmer, stirring constantly. Return the pork to the Dutch
oven, spoon some of the onion mixture over the meat, cover, and roast
for about 3 hours, turning and basting the pork every 30 minutes or so,
until the meat will break apart when pressed gently with a fork.
At this point, you can serve the roast right out of the pan, or
transfer it to a plate, then simmer the pan drippings, skimming off
excess fat, until reduced by about one-third, or until it coats the
back of a spoon. Add the lemon juice and taste for seasonings.
Before serving, sprinkle the roast with some additional salt, to taste.
Serve the roast smothered with a generous amount of sauce over hot
steamed rice.
Perfect Steamed Rice
Makes 3 cups
1 cup long-grain rice
1½ cups water
2 bay leaves
Pinch of salt
Combine the rice, water, bay leaves, and salt in a medium saucepan and
bring to a boil over medium-high heat. Reduce the heat to very low,
cover with a tight-fitting lid, and simmer for 15-20 minutes. Remove
from the heat, and keep covered for an additional 5 minutes. Remove the
lid, cool for a few minutes, and then fluff the rice with a fork.
APPLE BROWN BETTY
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
5 slices of bread, cut into 1/2 inch cubes
1/2 cup of butter or margarine, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup packed brown sugar
4 medium cooking apples, peeled, cored and chopped
In a medium bowl, mix bread with margarine, cinnamon, nutmeg, salt and
brown sugar. Arrange in alternate layers with apples in crock pot.
Cover and cook on HIGH 1 1/2 to 2 1/2 hours or until apples are tender.
Serve warm.
Serves 4 to 5
PINEAPPLE BUTTERMILK
SHERBET
~Shared by Mary,
Roswell, NM
2 cups buttermilk
1/2 cup sugar
1 cup crushed pineapple
1 unbeaten egg white
1 1/2 tsp vanilla
Combine buttermilk, sugar and pineapple. Mix thoroughly. Freeze to a
mush consistency. Remove to chilled bowl. Add unbeaten egg while and
vanilla. Beat until light and fluffy. Return to freezer and continue
freezing until firm.
ROASTED TOMATOES
~Shared by Marilyn
M., Canton, OH
12 Roma plum tomatoes, halved lengthwise, cores and seeds removed
4 Tbsp. good olive oil
1 1/2 Tbsp. balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 450 degrees F.
Arrange tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with olive oil and balsamic vinegar.
Sprinkle the garlic, sugar, salt, and pepper over the tomatoes.
Roast for 25 to 30 minutes, until the tomatoes are concentrated and
beginning to carmelize.
Serve warm or at room temperature.
Yield - 4 to 5 servings.
GLAZED APPLE COOKIES
~Shared by Treva, NC
1/2 cup shortening
1 & 1/3 cups packed brown sugar
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped almonds (optional)
1 cup apples - peeled, cored and finely diced
1 cup dried cherries (raisins or craisins)
1/4 cup milk
1 & 1/2 cups sifted confectioners' sugar
1 tablespoon butter
1 teaspoon peach honey (any flavored honey will do)
2 & 1/2 tablespoons half-and-half cream
Preheat oven to 400 degrees and lightly greased baking sheet.
Beat shortening and brown sugar together until light and fluffy. Add in
egg and blend thoroughly. Stir together flour, baking soda, salt,
cinnamon, almonds, apple and cherries, then add in the remaining dry
ingredients and milk. Mix well. Drop apple cookies dough using a
tablespoon 1 1/2 inches apart onto a lightly greased baking sheet. Bake
for 10-12 minutes. Remove cookies to racks and while still warm, spread
with glaze.
To make Glaze:
Combine powdered sugar, butter, honey and enough cream to make glaze of
spreading consistency. Beat until smooth. Spread on warm cookies.
BLUE RIBBON BROWNIE
SUPREME
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 stick butter
1 c. white sugar
4 eggs, beat well
1 lg. can Hershey syrup
1 c. flour
1/2 c. nuts
"Combine" and cream well - butter and sugar. "Add" and beat well eggs,
Hershey syrup - flour and nuts. Bake in greased 9 x 13 inch pan at 350
degrees for 25 to 30 minutes. May be frosted while still warm.
FROSTING:
6 tsp. butter
6 tsp. milk
1 1/2 c. white sugar
Boil 1 minute, remove from heat and add:
1 c. chocolate chips
Beat until spreading consistency.
BURNING LOVE
~Shared by Johnny,
LA
8 slices of bread
3 cups heavy cream
1 whole egg
3 egg yokes
1-1/2 cups sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rum
1/2 cup raisins or currants, steeped for 15 minutes in a cup of very
hot water (save the liquid)
Preheat oven to 350 degrees.
Dice bread into cubes.
Whisk together cream, whole egg, egg yokes, 1/2 cup sugar, nutmeg,
cinnamon and 1 tablespoon of rum. combine bread and cream mixture.
Drain raisins and reserve liquid. Add raisins to bread mixture. Spoon
mixture into soufflé cups. place cups in baking pan filled with hot
water 1/2 inch deep. Bake until a knife inserted in center comes out
clean, about 30 minutes.
Just before serving, combine reserve liquid and remaing sugar in a
sauce pan brining it to a simmer,whishing constantly, over high heat.
When sugar turns amber, carefully whisk another 1/2 cup of hot water.
Return to a simmer and cook until mixture becomes the consistency of
syrup. Stir in remaining rum and return to heat for 15 seconds. Remove
pan from heat and touch a match to sauce. Pour flaming caramel over
puddings and seve. (BE SURE AND TELL THEM NOT TO EAT UNTIL THE FLAMES
BURNS OUT.)
BEEF GOULASH
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 Pounds beef, cubed
3 Tablespoons oil
1 Cup mushrooms, sliced
1 Small onion, chopped
1 Can tomato soup
1/4 Cup water
1 bay leaf
1/2 Teaspoon salt
1/4 Teaspoon freshly-ground black pepper
1 Teaspoon paprika
1/4 Pint dairy sour cream
Heat oil in skillet and brown meat on all sides. Place meat in crock
pot and saute mushrooms and onion a few minutes in a skillet. To the
crock pot, add all remaining ingredients except sour cream and onions.
Pour mixture over meat and stir together. Cook for 7 to 9 hours. At
serving time, spoon on sour cream and serve with noodles or rice.
EGGLESS SPICE CAKE
~Shared by Sandi,
Roswell, NM
1 cup sugar
1/2 cup butter
2 cups flour
1 cup chopped raisins
1 cup sour milk
1 tsp baking soda, dissolved in a little of the sour cream
Cream butter and sugar; add raisins. Add milk, baking soda and flour
alternately. Bake in two 8-inch layer cake pans at 350 degrees F. for
25 minutes. When cooled cover with white icing:
2 cups powdered sugar
1/4 cup milk
2 tbs butter
1 tsp vanilla
1 cup chopped pecans
Mix sugar and milk, add melted butter and vanilla. Spread on cake and
cover with chopped nuts.
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!
|
|
|
CREOLE SHRIMP AND
SAUSAGE STEW
~Shared by Treva, NC
Warm up cool evenings with a delicious stew that's just as delicious on
its own as it is when ladled over rice. Serve with crusty bread and hot
sauce.
2 teaspoons olive oil
1 cup chopped green bell pepper
1 cup thinly sliced turkey smoked sausage (about 6 ounces)
1 teaspoon bottled minced garlic
3/4 cup fat-free, less-sodium chicken broth
1 (10-ounce) can diced tomatoes and green chiles, undrained (such as
Rotel)
8 ounces peeled and deveined medium shrimp
1 (15-ounce) can organic kidney beans, rinsed and drained
2 tablespoons chopped fresh parsley
Heat a large saucepan over medium-high heat. Add oil to pan; swirl to
coat. Add bell pepper, sausage, and garlic to pan; sauté 3 minutes or
until bell pepper is tender, stirring occasionally. Add broth and
tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce
heat, and simmer 6 minutes or until shrimp are done. Sprinkle with
parsley.
Yield: 4 servings (serving size: about 1 cup)
CALORIES 191 ; FAT 6g (sat 1.7g, mono 2.7g, poly 1g); CHOLESTEROL
97mg; CALCIUM 127mg; CARBOHYDRATE 13.2g; SODIUM
694mg; PROTEIN 21.3g; FIBER 3.5g; IRON 2.9mg
Source: Cooking Light, SEPTEMBER 2009
DILL SALMON QUICHE
~Shared by Maggie,
TX
Servings: 6 wedges
Carb grams per serving: 15
Nonstick cooking spray
1 7-1/2-ounce can salmon, drained, flaked, and skin and bones removed
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 2-ounce jar sliced pimiento, drained
1/2 cup low-fat cottage cheese
1 tablespoon lemon juice
1-1/2 cups fat-free milk
3/4 cup low-fat packaged baking mix
2 eggs
2 egg whites or 1/4 cup refrigerated or frozen egg product, thawed
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon paprika (optional)
Fresh dill sprigs (optional)
1. Preheat oven to 375 degrees F. Coat a 9-inch pie plate with nonstick
cooking spray; set aside. In a medium bowl, combine salmon, Parmesan
cheese, green onions, and pimiento. Spread in prepared pie plate; set
aside.
2. In a blender or food processor, combine cottage cheese and lemon
juice. Cover and blend or process until smooth. Add milk, baking mix,
eggs, egg whites, and the snipped or dried dill. Cover and blend or
process until smooth. Pour over salmon mixture in pie plate, spreading
evenly. If desired, sprinkle with paprika.
3. Bake for 35 to 40 minutes or until top is golden brown and a knife
inserted near the center comes out clean. Let stand on a wire rack for
10 minutes. Cut into wedges to serve. If desired, garnish with fresh
dill sprigs. Makes 6 wedges.
Nutrition Facts Per Serving:
Servings: 6 wedges
Calories 192 Total Fat (g) 7 Saturated Fat (g) 2 Cholesterol (mg) 95
Sodium (mg) 580 Carbohydrate (g) 15 Protein (g) 18
Diabetic Exchanges Starch (d.e.) 1 Lean Meat (d.e.) 2
Source: Better Homes & Gardens Magazine
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!
|
|
|
CHICKEN AND VEGETABLE CURRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
INGREDIENTS
- Vegetable Cooking Spray
- 12-16 ounces boneless, skinless chicken breast, cubed
- 1/2 cup chopped onion
- 2 cloves garlic
- 1 medium head cauliflower, cut into florets
- 2 medium potatoes, peeled, cut into 1/2-inch cubes
- 2 large carrots, cut into 1/2-inch slices
- 1-1/2 cups reduced sodium fat-free chicken broth
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 tablespoon flour
- 2 tablespoon cold water
- 1 large tomato, chopped
- 2 tablespoons finely chopped parsley
- 1-2 tablespoons lemon juice
- Salt, cayenne, and black pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute chicken, onion, and garlic until chicken is browned, 5 to 6
minutes.
Add cauliflower, potatoes, carrots, broth, and herbs to saucepan; heat
to boiling. Reduce heat and simmer, covered, until chicken and
vegetables are tender, 10 to 15 minutes.
Heat mixture to boiling. Mix flour and water; stir into boiling
mixture. Cook, stirring constantly, until thickened. Stir in tomato,
parsley, and lemon juice; simmer 2 to 3 minutes longer. Season to taste
with salt, cayenne, and black pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 250,
Fat: 3.1 g, Cholesterol: 51.7 mg, Sodium: 203 mg, Protein: 28.4 g,
Carbohydrate: 29 g
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
SALMON WITH FRESH
FRUIT SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
Fish Ingredients:
- 1 pound salmon fillets, cut into 4 portions
- 1/2 teaspoon no-salt chili powder
Salsa Ingredients:
- 1 cup diced fresh pineapple
- 1 cup diced fresh cantaloupe
- 1/2 cup diced red bell pepper
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with
olive oil cooking spray. Place salmon fillets in the pan in a single
layer and sprinkle with chili powder.
Spray fillets lightly with cooking spray and bake, uncovered, for 35
minutes or the thickest part of fillet is translucent.
Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar,
cilantro, and red pepper flakes together in a small bowl. Set aside.
Top each fillet with 1/2 cup salsa and serve.
Nutritional Information Per Serving (4 ounces): Glycemic Index: 50,
Glycemic Load: 5, Calories: 260, Protein: 28 g, Carbohydrate: 10 g,
Dietary Fiber: Less than 1 g, Fat: 13 g, Cholesterol: 96 mg, Sodium: 68
mg
Diabetic Exchanges: 4 Lean Meat, 1 Fruit
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
SLOW-COOKED SICILIAN
POT ROAST
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2-1/2 pound well-trimmed top round roast or flat half brisket
- 1/2 teaspoon coarsely ground black pepper
- 2 cups sliced fresh mushrooms
- 1 cup chopped onions
- 1 cup chopped red or green bell peppers or 1 cup roasted bell
peppers, drained and chopped
- 14-1/2 ounce can diced Italian-style tomatoes, undrained
- 6-ounce can tomato paste with roasted garlic or Italian
seasonings
DIRECTIONS
Rinse the meat with cool water and pat it dry with paper towels.
Sprinkle both sides with some of the pepper. Coat a large nonstick
skillet with nonstick cooking spray and preheat over medium-high heat.
Place the meat in the skillet and cook for 2 to 3 minutes on each side,
until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker
and top with the roast. Pour the tomatoes over the meat. Cover and cook
on high for 5 hours or on low for 10 hours, until the meat is very
tender.
Remove the roast to a serving platter and cover loosely with aluminum
foil to keep warm. Add the tomato paste to the remaining slow cooker
mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the
sauce. Serve with pasta if desired.
Nutritional Information Per Serving (1/8 of recipe): Calories: 221,
Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7
g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
GRILLED MESQUITE
PORK CHOPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 (1.1 ounce) package mesquite marinade mix for the grill
- 2/3 cup water
- 1 tablespoon vegetable oil
- 4 (6 ounce) bone-in or boneless pork chops, trimmed of all fat
- 1 large sweet onion (Walla Walla or Vidalia), cut into
1/4-inch-thick slices
- Vegetable oil cooking spray
DIRECTIONS
In a shallow glass or ceramic dish, combine marinade mix, water, and
oil, and mix well with a fork. Add pork chops and onion rings. Turn to
coat, cover and refrigerate for 30 minutes.
When you are ready to cook, spray a grill rack with cooking spray.
Preheat a gas grill to medium or prepare a medium-hot fire in a
charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove pork chops and onion rings from marinade, reserving the
marinade. Pour marinade into a small saucepan and bring to a boil.
Place pork chops and onion rings on the grill rack and grill for 10 to
15 minutes or until pork is no longer pink in the center, turning once
and brushing frequently with marinade. Discard any remaining marinade.
Nutritional Information Per Serving (6-ounce pork chop): Glycemic
Index: (not significant), Glycemic Load: (not significant), Calories:
205, Protein: 22 g, Carbohydrate: 1 g, Dietary Fiber: 0 g, Fat: 7
g, Cholesterol: 75 mg, Sodium: 256 mg
Diabetic Exchanges: 3 Medium-Lean Meat, 1 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/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!
|
|
|
SHRIMP CREOLE
~Shared by Johnny,
LA
Dinner for two? This Creole style shrimp recipe serves two. Spicy
Creole shrimp is usually served over hot white rice, but is good over
linguine also.
Ingredients
1 lb medium shrimp, shelled and veins removed
4 tblspn sweet butter
1 tblspn flour
1/2 cup water
1/2 cup green pepper
1/4 tspn cayenne pepper
1/2 tspn paprika
1 whole bay leave
3/4 cup chopped onion
1-14 or 15 oz can stewed tomatoes
1/8 tspn thyme
1 large garlic clove, finely chopped
2 tspn parsley
Salt and pepper to taste
Cooking oil for shrimp
Directions
Melt butter in large pan and cook onions and green pepper medium heat
until the green pepper is soft. Add shrimp and cook until shrimp loses
pink color. Sprinkle flour in hot pan, add water, stir until flour is
thoroughly blended and there are no lumps to make a smooth textured
roux. Add remaining ingredients pan, stir, cover and simmer for 1/2
hour. Add salt and pepper to taste. Serve with hot white or brown rice.
Or serve with linguine. Treat yourself and your partner by slicing a
warm loaf of French bread to dip in the sauce.
CAPRESE PANINI
~Shared by Maggie,
TX
Makes 2 sandwiches.
Salt and Pepper to taste
1/4 cup pesto
4 slices sourdough bread, 1/2" thick
Pinch of red pepper flakes
3/4 cup diced tomatoes
6 oz mozzarella cheese, thinly sliced
Olive oil
1/2 tsp balsamic vinegar
1 tbs capers, drained
1 tbs olive oil
Heat oil in a skillet. Add tomatoes, capers, and pepper flakes, saute
until tomatoes start to break down. Off heat, add vinegar. Brush oil on
one side of each slice of bread, spread the other sides with 1 tbs
pesto.
Arrange mozzarella and tomato mixture on pesto side of two slices of
bread, then sprinkle with salt and pepper. Top with another slice of
bread, oiled side up. Toast sandwiches on both sides. SERVE immediately.
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!
|
|
|
MASCARPONE BROWNIES
This recipe is for my BFF in Toronto,
Larry Holmes. Sweets for the sweet! Larry loves
mascarpone and who doesn't love chocolate? This is a twist on a Betty
Crocker Cookbook Heirloom recipe.
Ingredients
1 Cup Unsalted Butter
3 Oz semisweet chocolate, finely chopped
1 Cup white sugar
1/2 Cup cocoa powder sifted
1/2 Cup mascarpone cheese
3 Large eggs, room temp
2 Teaspoons pure vanilla extract
1/2 Cup all-purpose flour
1/2 Teaspoon salt
6 Oz High Quality Semi-Sweet Chocolate, Finely Chopped (for ganache)
6 Tablespoons Whipping Cream (for ganache)
3 Tablespoons Unsalted Butter (for ganache)
Directions
1. Preheat oven to 325F and grease or parchment paper a 8x8 pan. Set
aside.
2. In glass mixing bowl melt butter in microwave on full power. Stir in
chocolate and mix until combined (a few additional seconds in the
microwave may be needed).
3. Add sugar to chocolate/butter mixture until combined. Heat for an
additional 30 seconds on high, remove and stir until it looks shiny. It
will still look a bit grainy.
4. Add mascarpone, vanilla, eggs and mixing until smooth.
5. Sift flour, salt and cocoa into mixture with a sieve and stir just
until combined, making sure to scrape all sides of the bowl. (Mixture
will be rather light in texture, instead of dense and heavy like many
brownie batters).
6. Pour batter into prepared pan and smooth top to ensure even baking.
Bake for 40-50 minutes until tester comes out clean. Use the flat end
of a potato masher to lightly tamp down the surface of the brownies
while they are still warm. Do not squish, merely flatten any parts that
might have raised more than others (especially the edges). Leave in pan
and set on wire rack to cool.
7. While brownies are cooling, make your ganache to pour over the top.
8. Heat butter and cream on medium power (taking care not to boil) in
the microwave and add chocolate. Stir until all lumps disappear.
Immediately pour over brownies. Let cool completely. Once chilled a
knife will cut through them cleanly.
Source: Tablespoon, Ideas That Feed You
http://www.tablespoon.com/recipes/marscapone-brownies-recipe/1/
CALIFORNIA SHRIMP
CURRY ON AVOCADO
12 ounces frozen shrimp
1 tablespoon butter
1 1/2 teaspoons curry powder
1/2 teaspoon salt or to taste
1 medium tomato, chopped
1 medium onion, chopped
2 tablespoons lime or lemon juice
1 cup sour cream
3 to 4 avocados, cut in half lengthwise and pit removed
Cook the shrimp. Melt the butter with curry powder and salt. Sauté
tomato and onion in the butter mixture. When soft, add lime or lemon
juice, shrimp and sour cream. Remove from heat. Spoon into avocado
halves and serve with rice and chutney.
Serves 6 to 8.
CABBAGE ROLL
CASSEROLE
1 large head cabbage
1 1/2 pounds ground beef (or meat loaf mix)
2 cups cooked instant or minute rice
2 (26 ounce) jars tomato sauce
Butter
Salt and pepper
Onion powder
Garlic powder
Chop the cabbage into bite-size chunks. In a large frying pan or a
Dutch oven, add enough butter to cover the bottom and then some. Fry
the cabbage until it is tender, but not too mushy. When done, put in a
large bowl and hold for later in recipe.
Using the same fry pan or Dutch oven, fry ground beef until cooked.
In a saucepan, cook rice. Mix meat and rice together adding salt,
pepper, onion powder, garlic powder and some of the tomato sauce to
moisten the mixture.
Cover the bottom of a 13 x 9-inch baking dish with about 1/4 inch
tomato sauce, then layer cabbage, meat and rice mix and tomato sauce
until pan's full. Bake at 350 degrees F for about 45 minutes to 1 hour.
This feeds about 6 people or 3 people with days of leftovers.
ORANGE-GLAZE SALMON
3 tablespoons Cajun spice
1 teaspoon brown sugar
1/4 teaspoon kosher salt
4 boneless, skinless salmon fillets, about 6 ounces each
2 tablespoons vegetable oil
1/4 cup orange marmalade
1 tablespoon lime juice
Lime wedges (garnish; serving)
Combine Cajun spice, sugar and salt in a small bowl. Rub over all
surfaces of fillets. Saute fillets in oil in a large nonstick skillet
over medium-high heat for 3 to 5 minutes. Turn and saute an additional
2
to 3 minutes.
Blend marmalade and lime juice; swirl in pan until melted. Carefully
turn fish to glaze on all sides. The salmon is done when it begins to
flakes when tested with a fork.
Serve with lime wedges.
Source: Cuisine at Home
TERIYAKI BEEF
Ingredients
3/4 lb. sirloin tip steak, cut into thin strips
1/2 cup teriyaki sauce
1/4 cup water
1 Tbsp. cornstarch
1 tsp. sugar
1 bag frozen oriental-style veggies
Directions
Spray large skillet with nonstick cooking spray; cook beef strips over
medium-high heat 7-8 minutes, stirring occasionally. Combine teriyaki
sauce, water, cornstarch and sugar; mix well. Add teriyaki sauce
mixture and veggies to beef. Bring to boil; quickly reduce heat to
medium. Cook 7-10 minutes or until broccoli is heated through, stirring
occasionally. Serve on a bed of rice and garnish.
PECAN TASSIES
Pecan tassies are a true Southern classic. After all, with pecans being
abundant in the South, it makes perfect sense to add them to
practically everything. The cream cheese in the dough makes these extra
rich.
Ingredients
1/2 cup (1 stick) plus 1 tablespoon butter, softened, divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1/2 cup chopped pecans
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
In a large bowl, beat 1/2 cup butter and the cream cheese until creamy.
Add flour, beating until well combined. Cover and chill dough for 30
minutes.
Preheat oven to 325°F.
In another large bowl, combine remaining ingredients, including
remaining 1 tablespoon butter; stir until well combined.
Shape chilled dough into twenty-four 1-inch balls. Place each dough
ball in an ungreased mini muffin cup. Using your thumb, press dough
into each cup, forming a crust. Spoon pecan mixture into crusts,
filling them three-quarters full.
Bake 35 to 40 minutes, or until filling is firm and crust is golden.
Cool slightly, and remove to a wire rack to cool completely. Serve, or
cover and chill until ready to serve.
Makes 2 dozen.
Source: Mr. Food
http://www.mrfood.com/Cookie-Recipes/Pecan-Tassies-from-Mr-Food
PIZZA MUFFIN CUPS
I serve these as a quick meal with tater tots when I am short on
cooking time.
1/2 lb. ground beef
2 1/2 cups spaghetti sauce
1 (10 count) tube Pillsbury rolls
1 cup shredded mozzarella cheese, divided
Directions:
Brown ground beef and drain, if needed. Add spaghetti sauce to beef and
heat through. Meanwhile, separate rolls and flatten with your hands.
Place rolls into sprayed muffin cups and press dough up the sides as
much as possible. Spoon beef/sauce mixture evenly on top of the dough.
Sprinkle each "cup" with mozzarella cheese. Bake in a preheated oven at
350 degrees F for 15-18 minutes.
CHEESE BALLS
8 oz Sharp or Extra Sharp Cheddar Cheese
1 Pkg Dry Hidden Valley Ranch Dressing Mix
8 oz Cream Cheese
Chili Powder
Allow cheeses to soften. Mix ingredients together well. Should be a
creamy yellow color. Roll in Chili powder. Chill. Best if chilled
overnight.
Source: Pink Ribbon Cookbook, Women First Breast Cancer Support Group
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|