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A
to Z
Recipes
October 16,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I can't
think of a thing to complain about here, folks! Our weather is pretty
darn nice, we've been busy at work, we're all healthy, and all is good
in my neck of the woods. I hope this finds you happy and living large
wherever you park your boots.
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:
Patricia,
Charlevoix, MI
Anonymous
Joan,
Savona, B.C.
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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Of
all the properties which belong to honorable men, not one is so
highly prized as that of character.
~ Henry Clay
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
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How about FALL Resolutions?
(After 9 months of not keeping the new year's ones!)
Give up complaining . . . focus on gratitude.
Give up pessimism . . . become an optimist.
Give up harsh judgments . . . think kind thoughts.
Give up worry . . . trust divine providence.
Give up discouragement . . . be full of hope.
Give up bitterness . . . turn to forgiveness.
Give up hatred . . . return good for evil.
Give up negativism . . . be positive.
Give up anger . . . practice patience.
Give up pettiness . . . put on maturity.
Give up gloom. . . enjoy the beauty that is all around you.
Give up jealousy . . . pray for trust.
Give up gossiping . . . control your tongue.
Give up sin. . . . turn to virtue.
~Shared by Treva, NC
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
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The Best Way to Cook
Corn on the Cob
~Shared by Paul D.,
Decatur, IL
Am I the only person who hasn't heard of "cooler corn"?
As an obsessive food nerd, you'd expect that I would have at least
heard of it, but over the weekend I was blindsided by the simple genius
of this method for cooking loads of corn on the cob perfectly.
I was told about it while visiting my family in Maine . Short story: We
like corn on the cob. And with eight adults at the table, that means a
couple of dozen ears. We would have used the lobster pot to cook them
all, but the lobster pot was busy steaming lobster.Then my sister, a
capable Maine cook with years of camping experience says "let's do
cooler corn!" Before I can ask "what the hell is cooler corn?" a
Coleman cooler appears from the garage, is wiped clean, then filled
with the shucked ears. Next, two kettles-full of boiling water are
poured over the corn and the top closed.
Then nothing.
When we sat down to dinner 30 minutes later and opened it, the corn was
perfectly cooked. My mind was blown. And I'm told that the corn will
remain at the perfect level of doneness for a couple of hours.
Turns out, Cooler Corn is pretty well known among the outdoorsy set.
But
for those of us who avoid tents as much as possible, it's perfect for
large barbecues and way less of mess than grilling. In fact, I may even
buy another cooler just so I'm ready for next summer. Now that I'm in
the know.
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: 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.
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Cowboy Rules
~Shared by Mary H.,
Montreal, Canada
For Arizona, Texas, Oklahoma, Colorado, New Mexico, Wyoming, Montana,
Utah, Nebraska, Idaho, and the rest of the Wild West are as follows:
1. Pull your pants up. You look like an idiot.
2. Turn your cap right, your head ain’t crooked.
3. Let’s get this straight: it’s called a ‘gravel road.’ I drive a
pickup truck because I want to. No matter how slow you drive, you’re
gonna get dust on your Lexus. Drive it or get out of the way.
4. They are cattle. That’s why they smell like cattle. They smell like
money to us. Get over it. Don’t like it? I-10 & I-40 go east and
west, I-17 & I-15 goes north and south. Pick one and go.
5. So you have a $60,000 car. We’re impressed. We have $250,000
Combines that are driven only 3 weeks a year.
6. Every person in the Wild West waves. It’s called being friendly. Try
to understand the concept.
7. If that cell phone rings while a bunch of geese/pheasants/ducks
/doves are comin’ in during a hunt, we WILL shoot it outta your hand.
You better hope you don’t have it up to your ear at the time.
8. Yeah. We eat trout, salmon, deer and elk. You really want sushi and
caviar? It’s available at the corner bait shop.
9. The ‘Opener’ refers to the first day of deer season. It’s a
religious holiday held the closest Saturday to the first of November.
10. We open doors for women. That’s applied to all women, regardless of
age.
11. No, there’s no ‘vegetarian special’ on the menu. Order steak, or
you can order the Chef’s Salad and pick off the 2 pounds of ham and
turkey.
12. When we fill out a table, there are three main dishes: meats,
vegetables, and breads. We use three spices: salt, pepper, and ketchup!
Oh, yeah … We don’t care what you folks in Cincinnati call that stuff
you eat… IT AIN’T REAL CHILI!!
13. You bring ‘Coke’ into my house, it better be brown, wet and served
over ice. You bring ‘Mary Jane’ into my house, she better be cute, know
how to shoot, drive a truck, and have long hair.
14. College and High School Football is as important here as the
Giants, the Yankees, the Mets, the Lakers and the Knicks, and a dang
site more fun to watch.
15. Yeah, we have golf courses. But don’t hit the water hazards - it
spooks the fish.
16. Turn down that blasted car stereo! That thumpity-thump ain’t music,
anyway. We don’t want to hear it anymore than we want to see your
boxers! Refer back to #1!
bareMinerals
now on Beauty.com!
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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:
GOLDEN FUDGE
~Shared by Deb,
Roswell, NM
3 cups sugar
1/4 cup light corn syrup
3 tablespoons margarine
1/2 teaspoon salt
1 cup evaporated milk
1/2 cup water
2 teaspoons vanilla
1 cup chopped pecans
Combine sugar, syrup, margarine, salt, milk and water in heavy
saucepan. Heat, stirring constantly to boiling, then cook rapidly,
stirring several times to the soft ball stage. (Test by dropping a
small amount of syrup in cold water.) Remove from heat at once. Add
vanilla, do not stir. Cool until lukewarm; add pecans and beat until it
thickens and loses its gloss. Drop in small mounds on waxed paper or
spread in buttered pan 8x8x2. When set, cut into squares.
Note: Keep candy warm while dropping onto paper - makes for easier
handling.
SAVORY LEMON CHICKEN
~Shared by Mary H.,
Montreal, Canada
Makes 4 servings
INGREDIENTS
1 pound boneless, skinless chicken breasts, cut into 2.5 cm (1 in)
chunks
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup pineapple chunks
2 red, green or yellow peppers, cut into wedges
1 red onion, cut into wedges
wooden skewers, soaked in water before cooking
DIRECTIONS
Combine chicken breast, olive oil, garlic, lemon zest and juice, basil,
salt and pepper in disposable plastic bag; toss to coat well. Marinate
2 hours or overnight in refrigerator.
Thread marinated chicken chunks, pineapple, peppers and onion evenly on
4 long or 8 short skewers. Discard marinade from chicken.
Cook on preheated medium-high grill, turning to cook evenly until
chicken is cooked through, about 15 minutes.
Source: Sifto Salt Company, Canada
http://www.siftocanada.com/en/products/culinary/table-and-gourmet/recipes/savory-lemon-chicken-kabobs/
CHERRY CHEESE DANISH
~Shared by Edna D.,
Decatur, IL
My sister in law made this recently but substituted apple pie
filling. Either way, delish!
2 8-oz crescent dinner rolls
1 8-oz cream cheese softened
1 cup plus 1 tbsp sugar (can substitute Splenda)
1 tsp vanilla
1 21-oz can pie filling
1 tbsp butter melted
1/2 cup slivered almonds (optional)
Preheat oven to 350. Unroll 1 package of rolls and fit into bottom of
ungreased 9x13 baking dish. In a bowl mix together cream cheese, 1 cup
sugar and vanilla.
Spread mixture over dough in baking dish.
Next spread a layer of pie filling over cream cheese mixture.
Unroll remaining dough and lay on top of filling. Mix together melted
butter and 1 tbsp sugar with almonds. Sprinkle over top of dough and
bake for 30 minutes or until golden brown.
HONEY GRAHAM CRACKER
CRUNCH
~Shared by Lois S.,
Kissimmee, FL
2 --- packages graham crackers
2 --- sticks butter (1/2 pound) (I use margarine)
1/2 - cup sugar
1/2 - tsp vanilla
chopped pecans
Preheat oven to 325º Break graham crackers into 1/4 pieces and place
them on a cookie sheet. Sprinkle chopped pecans over the crackers. 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.
CHICKEN POT PIE WITH
VEGETABLES
(Italian: Torta di Pollo e Verdure)
~Shared by Linda
H., Rosharon, TX
Think of a classic chicken pot pie without the crust when making this
casserole that is perfect for a Sunday night supper, company, or as
part of a buffet. Arborio rice is Italian short grain rice used to make
risotto; if it is unavailable, use long grain rice.
Serves 8
1 - 1/2 pounds organic whole boneless chicken breast
8 ounces whole milk ricotta cheese, well drained
1/4 cup milk
4 large eggs, lightly beaten
1 1/2 cups cooked Arborio rice (1/4 cup raw)
1 cup shredded provolone cheese
1/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
2 tablespoons minced fresh basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
Salt to taste
Grinding of black pepper
1 cup shredded zucchini
1 cup toasted bread crumbs
Preheat the oven to 350°F.
Lightly coat the bottom and sides of a 9-inch spring form pan with oil
or cooking spray. Set aside.
Place chicken in single layer in large saucepan and add enough water to
cover the chicken by 1/2 inch. Bring the water to a boil, reduce the
heat to simmer, and cover. Poach the chicken for 12 to 15 minutes or
until the chicken is no longer pink inside. Drain and set aside to cool.
In a large bowl, beat the ricotta cheese until smooth. Beat in the milk
and eggs until well combined. Cut the cooled chicken into bite-sized
pieces. Add the chicken, rice, cheese, onion, pepper, parsley, basil,
oregano, crushed pepper, salt, pepper, and zucchini to the egg mixture.
Blend well.
Spread the mixture into the pan and place it on a baking sheet.
Bake for 30 minutes. Scatter the bread crumbs over the top and continue
baking for 10 to 15 minutes or until the center is firm.
Cool slightly; place on a serving dish and remove the side and bottom
of the pan. Serve warm.
Source: Ciao Italia.com
http://CiaoItalia.com
AUTUMN POT ROAST
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 Pounds pork roast, (3 to 4)
Salt, to taste
Freshly-ground black pepper, to taste
1 Cup cranberries, finely chopped
1/4 Cup honey
1 Teaspoon grated orange peel
1/8 Teaspoon ground cloves
1/8 Teaspoon ground nutmeg
Sprinkle roast with salt and pepper. Place in slow cooking crock pot.
Combine remaining ingredients. Pour over roast. Cover. Cook on LOW for
8 to 10 hours. This recipe yields 6 to 8 servings.
MEAT LOAF WITH BACON
~Shared by Treva, NC
Serves 8
Hands-on Time: 21m
Total Time: 2hr 00m
1 tablespoon olive oil
1 onion, chopped
1 large celery stalk, chopped
2 garlic cloves, minced
1 jalapeno pepper, chopped with seeds
2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 eggs
1/2 cup milk
1/2 cup tomato sauce or ketchup
1 cup dry bread crumbs
2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground
pork, 1/2 pound ground veal or lamb)
4 strips thick-sliced bacon
1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the
oil with the onion, celery, garlic, and jalapeño and cook until the
vegetables are tender but not browned, about 10 minutes. Add the salt,
cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs,
then blend in the milk, tomato sauce, and bread crumbs. Add the meat
and cooked vegetables and stir or work with your hands to combine. Pat
into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over
the loaf, tucking the ends in.
2. Bake 1 hour and 15 minutes or until an instant-read thermometer
inserted in the meat loaf registers 150° F. Remove from oven and pour
off the fat. Let stand 10 minutes before serving.
Tip
As with produce, take eggs and milk from the back of the case; older
merchandise tends to be pushed forward.
Nutritional Information
Calcium 72mg; Calories 341; Carbohydrate 14g; Cholesterol 141mg; Fat
19g; Fiber 1g; Iron 3mg; Protein 28mg; Sat Fat 6g; Sodium 951mg
CHICKEN AND
ANDOUILLE SAUSAGE GUMBO
~Shared by Johnny,
LA
A traditional New Orleans specialty, this is really yummy and sticks to
your ribs.
Serves: 4
Prep.Time: 20 minutes + simmering time
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound Andouille, Kielbasa, or other smoked sausage--cut crosswise
into
1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Creole seasoning
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon filé powder
Combine the oil and flour in a large cast-iron or enameled cast-iron
Dutch oven, over medium heat. Stirring slowly and constantly for 20 to
25 minutes, make a dark brown roux, the color of chocolate. Add the
onions, celery, and bell peppers and continue to stir for 4 to 5
minutes, or until wilted. Add the sausage, salt, cayenne, and bay
leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until
the roux mixture and water are well combined. Bring to a boil, then
reduce heat to medium-low. Cook, uncovered, stirring occasionally, for
1 hour. Season the chicken with the rub and add to the pot. Simmer for
2 hours. Skim off any fat that rises to the surface. Remove from the
heat. Stir in the parsley, green onions, and filé powder. Remove and
discard the bay leaves; serve gumbo in deep bowls.
BERRIES & CREAM
CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
A pound cake mix is used for the layers in this light and attractive
dessert.
Prep: 30 min
Bake: 20 min
Cool: 1 hr
Cake Ingredients:
1 (16-ounce) package pound cake mix
3/4 cup milk
2 eggs
Filling Ingredients:
2 cups whipping cream
1/4 cup sugar
2 tablespoons freshly grated lemon peel
3 cups fresh berries (blueberries, raspberries, sliced strawberries)
Grated lemon peel, if desired
Heat oven to 350°F. Grease and flour 15x10x1-inch jelly-roll pan; set
aside. Combine cake mix, milk and eggs in large bowl. Beat at low speed
for 30 seconds. Increase speed to medium. Beat, scraping bowl often,
until well mixed.
Pour batter into prepared pan. Bake for 20 to 25 minutes or until
toothpick inserted in center comes out clean. Cool completely.
Beat whipping cream in large bowl at high speed until soft peaks form.
Add sugar and lemon peel; continue beating until stiff peaks form.
Trim edges of cake. Cut cake crosswise into three equal pieces. Place 1
cake piece on serving platter. Spread 1/3 filling over top; arrange 1/3
berries over filling. Repeat with remaining cake layers, filling and
berries. Cover; refrigerate until serving time.
To serve, cut into slices. Garnish with grated lemon peel, if desired.
TIP: Already prepared pound or angel food cake loaves can be purchased
for an even easier dessert. Just spoon the filling and berries over
slices of cake.
Makes 8 servings
Nutritional Info Per 1 Serving: Calories 470, Fat 26 g, Cholesterol 125
mg, Sodium 260 mg, Carbohydrates 54 g, Dietary Fiber 2 g, Protein 7 g
Source: Land O'Lakes
OLD ENGLISH CARAMEL
APPLES
~Shared by Marilyn
M., Canton, OH
1/2 cup sugar
1/2 cup firmly-packed brown sugar
1 Tbsp. cornstarch
1/2 cup half-and-half
1/2 cup butter
1/4 cup chopped pecans, toasted
1/2 tap. vanilla extract
3 medium apples
Combine sugar and cornstarch in a medium saucepan. Gradually stir in
half-and-half and butter; mix well. Cook over medium heat, stirring
constantly. Bring to a boil; boil 1 minute. Stir in pecans and vanilla;
cool 15 minutes. Core and cube apples; place in individual serving
bowls. Pour 1/4 cup sauce mixture over each apple serving.
Yield - 6 servings
GOOD SUGAR COOKIES
~Shared by Lynn,
Roswell, NM
1 cup brown sugar
1 cup white sugar
1 cup shortening or margarine
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
4 cups flour
1 teaspoon soda dissolved in 2 tablespoons vinegar
Cream sugar and shortening; add eggs, salt, soda and vanilla. Mix well.
Add flour. Shape into ball, flatten with a fork dipped in sugar. Bake
on greased sheet at 350 degrees F. for 10 to 12 minutes.
PORK TENDERLOIN WITH
RASPBERRY SAUCE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces
1/8 tsp. cayenne pepper
2 tbs. butter
2 kiwi fruit, peeled, thinly sliced crosswise
RASPBERRY SAUCE
6 tbs. red raspberry preserves
2 tbs. red wine vinegar
1 tbs. catsup
1/2 tsp. prepared horseradish
1/2 tsp. soy sauce
1 clove garlic, minced
Fresh raspberries for garnish, optional
Press each tenderloin slice to 1 inch thickness; lightly sprinkle both
sides of each slice with cayenne pepper. Heat butter in large heavy
skillet over a medium-high heat. Add tenderloin slices; cook 3-4
minutes on each side. Meanwhile, combine all sauce ingredients in small
saucepan; simmer over low heat about 3 minutes, stirring occasionally.
Keep warm. Place cooked tenderloin slices on warm serving plate; spoon
on sauce and top each tenderloin with kiwi slice. Garnish each serving
plate with remaining kiwi slices and fresh raspberries, if desired.
Yield 4 servings.
BANANA BREAD PUDDING
~Shared by Treva, NC
1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 & 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur
Put the raisins in the rum or liqueur, and warm briefly in the
microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in
1/2 teaspoon cinnamon and mix well. Cube the loaf of bread, put it in a
bowl with the milk and allow to stand for an hour. Meanwhile, in a
separate bowl, beat together the eggs, sugar, vanilla, and remaining
spices. Mash the bananas and combine all ingredients together. Turn out
into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325
degrees for 70-75 minutes or until edges are golden and toothpick
inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:
1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar
Saute sliced banana in butter over high heat for 2 minutes, add sugar
and liqueur and remove from heat. Stir well and serve over banana
pudding. Top with whipped cream.
MAQUE CHOUX
~Shared by Johnny,
LA
I know there are dozens of versions of Creole Smothered Corn, but this
is mine.
Serves: 6-8
Prep.Time: 30 minutes
1 tablespoon Vegetable Oil
1 large Onion -- diced
1 large Red Bell Pepper -- diced
1 can Diced Tomatoes (14-1/2 oz) in Juice -- drained
5 cups fresh Corn Kernels cut from cob (8 ears)
1 1/2 teaspoons Salt
1/2 teaspoon Sugar
1/8 teaspoon Cayenne
1/4 cup Half and half
Chopped Fresh Parsley for garnish
In a 12-inch skillet, heat oil over medium heat until hot. Add onion
and red pepper; cook and stir until tender, 10-12 minutes. Add
tomatoes, corn, salt, sugar and cayenne; heat to boiling over high
heat. Reduce heat to low; cover and simmer 30 minutes, stirring
occasionally. Stir in half-and-half; heat through but do not boil.
Spoon into serving bowl; garnish with parsley if desired.
CHRISTMAS EVE BEEF
STEW
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 1/2 pounds beef stew meat, diced into 1 inch pieces
1 (28 ounce) can stewed tomatoes, with juice
1 cup chopped celery
4 carrots, sliced
3 potatoes, cubed
3 onions, chopped
3 1/2 tablespoons tapioca
2 cubes beef bouillon
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/4 cup red wine
2 cups water
1 (10 ounce) package frozen green peas, thawed
Preheat the oven to 250 degrees F (120 degrees C).
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca
into a Dutch oven. Season with beef bouillon, thyme, rosemary, and
marjoram, and stir in red wine and water. Place the lid on the Dutch
oven.
Bake for 5 to 6 hours in the preheated oven. Add peas during last half
hour of cooking.
RED VELVET SWIRL
BROWNIES
~Shared by Marilyn
M., Canton, OH
1 Tbsp. unsalted butter, for greasing pan
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 Tbsp. red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking
pan; set aside. In a saucepan on medium heat melt the butter. Remove
butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food
coloring, and vinegar, in that order, mixing between additions. Whisk
eggs in a small bowl and stir it into the cocoa mix. Fold in the flour
until lightly combined. Stir in walnuts and pour the batter into
prepared baking pan, saving 1/4 cup of the batter for top.
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract
Cream cheese layer: Blend together the cream cheese, sugar, egg, and
vanilla in a medium bowl. Gently spread the cream cheese layer on top
of the brownie batter in the pan. Dollop the remaining brownie batter
over cream cheese layer. Using a skewer or the tip of a knife, drag the
tip through the cream cheese mixture to create a swirl pattern. Bake
the brownies for 30 minutes. Remove to a cooling rack and allow them to
cool completely before cutting.
Yield - 8 servings
FRENCH LEMON PIE
~Shared by Sandi,
Roswell, NM
1 unbaked 9 inch pie shell
1 cup sugar
1 cup white corn syrup
4 eggs, slightly beaten
4 tablespoons melted margarine
2 tablespoons flour
Pinch of salt
Juice and grated rind from 2 lemons
Combine all dry ingredients and mix well. To slightly beaten eggs, add
corn syrup, dry ingredients, lemon juice and rind. Pour into unbaked
pie shell and bake 35 to 45 minutes at 325 degrees F. To prevent
browning, cover during the last 15 minutes of baking.
AMISH BAKED CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1/2 c. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut up broiler or young chicken
1/4 lb. butter
Mix the dry ingredients well in a plastic bag, then coat the cut up
chicken parts with the mixture. In a cake pan, melt the butter. Place
the chicken parts in the pan, but do not crowd them. Bake the chicken
at 350 degrees for 1 1/2 to 2 hours or until done.
SWADDLED PEPPERS
~Shared by Treva, NC
INGREDIENTS
4 oz. Cream cheese (from 8-oz. Pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño Chiles
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. Fresh Parmesan cheese, grated (1 cup)
DIRECTIONS
Heat oven to 375°F. Spray cookie sheet with cooking spray. In small
bowl, mix cream cheese, lime peel, cilantro and lime juice until well
blended; set aside. Carefully remove stems from Chiles; cut each in
half lengthwise.* Remove and discard seeds.
Unroll dough on cutting board; separate into 8 triangles. From center
of longest side to opposite point, cut each triangle in half, making 16
triangles.
For each appetizer, spoon 1 teaspoon cream cheese mixture into Chile
half; place Chile, cream cheese side down, on dough triangle with point
of Chile near top point of triangle. Wrap sides of triangle up over
Chile; pinch to seal. Bring point of triangle down over end of Chile to
cover; pinch to seal.
In separate shallow dishes, place melted butter and Parmesan cheese.
Dip each dough-wrapped Chile into butter; roll in cheese to coat. Place
on sprayed cookie sheet.
Bake at 375°F. For 10 to 15 minutes or until golden brown. Immediately
remove from cookie sheet. Serve warm.
SESAME FRENCH BREAD
~Shared by Johnny,
LA
What else do you eat with dinner in New Orleans' French Quarter---well,
French bread, of course! The sesame seeds make this special.
Yields: 2 loaves
Prep.Time: 20 minutes + rising time + baking time
2 packages Active Dry Yeast (1/4-oz.each)
2 1/2 cups Warm Water (105-110 degrees)
2 tablespoons Sugar
2 tablespoons Vegetable oil
2 teaspoons Salt
6 1/2 cups All-purpose flour (or less)
1 Egg White
1 tablespoon Water
2 tablespoons Sesame seeds
In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil,
salt and 4 cups of the flour; beat until smooth. Add enough remaining
flour to form a soft dough. Turn out onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Place into a greased bowl,
turning once to grease the top. Cover and let rise in a warm place
until doubled, about 1 hour. Punch dough down; divide in half. Roll
each half into a 15" x 10" rectangle; roll up from a long side and seal
well. Place with seam side down on a greased baking sheet sprinkle with
cornmeal. Beat egg white and water; brush over loaves; sprinkle with
sesame seeds. Cover with plastic wrap sprayed with non-stick cooking
spray; let rise until nearly doubled, about 30 minutes. With a very
sharp knife, make four shallow diagonal cuts across the top of loaves.
Bake at 400 degrees for 25 minutes or until lightly browned. Remove
from pan and cool on a wire rack.
TROPICAL FRUIT
SMOOTHIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (15 ounce) can crushed pineapple with juice
1 cup plain yogurt
1 banana
8 cubes ice
1 cup orange juice
Combine undrained can of pineapples, yogurt, banana, and ice cubes in a
blender. Blend while adding orange juice until fruit is pureed and it
is the desired consistency.
TWICE BAKED SWEET
POTATOES
~Shared by Marilyn
M., Canton, OH
6 sweet potatoes, even in size and scrubbed
4 Tbsp. brown sugar
4 Tbsp. butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper
Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and
bake for 1 hour or until soft. Remove from oven and let stand until
cool enough to handle. Split potatoes and remove the flesh to a medium
sized bowl, reserving skins. In another bowl, add brown sugar, butter
and cream cheese and spices; mash with fork. Add butter and cream
cheese mixture to the sweet potato flesh and fold in completely. Add
the filling back to the potato skins and place on a half sheet tray.
Bake for 15 minutes or until golden brown.
Yield - 6 servings
SNOWBALL BISCUITS
~Shared by Mary, Roswell, NM
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
1/3 cup butter
2/3 cup milk as needed
Sift dry ingredients. Cut in butter, add milk gradually until soft
dough is formed. Place on slightly floured board, knead 1 minute then
pinch off pieces as large as walnuts. Flour fingers lightly and roll
dough round in with hands. Place about 1 1/2 inches apart on slightly
greased pan. Bake at 375 degrees F until golden brown - about 10
minutes.
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BAKED EGGS - LOW CARB
~Shared by Luanne,
FL
3 eggs
2-3 Tbls. scallions (green onions) or yellow onions, diced
2-3 Tbls. green, red, or yellow peppers, diced (or a combo of all three)
--Or-- toss in some jalapenos
2-3 Tbls of tomato, diced (optional)
2-3 Tbls. of mushrooms, diced (optional)
1/4 cup sour cream
1/4- 1/2 cup shredded Cheddar or Co-Jack cheese (or any kind you
prefer)
Olive oil spray in a can
Preheat oven to 350F degrees. Beat together eggs, then beat in other
ingredients to combine. Spray a 1 1/2 quart casserole dish with canned
olive oil or brush with oil or butter. Pour in egg mixture. Bake for 25
minutes in a 350F degree oven. Cut in half and serve. Makes one very
hearty serving or 2 servings. You can double, triple, or quadruple this
recipe Might be thinner size so watch to make sure you do not overbake.
OAT BRAN MUFFINS
~Shared by Treva, NC
1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 8 ingredients (all-purpose flour through
salt) in a large bowl, stirring well with a whisk. Stir in carrot,
apple, and raisins.
Combine milk, oil, vanilla, egg whites, and orange in a blender or food
processor; process until smooth. Make a well in center of flour
mixture; add milk mixture; stir just until moist.
Spoon 3 tablespoons batter into each of 28 muffin cups coated with
cooking spray. Bake in batches at 375° for 20 minutes or until muffins
are browned and spring back when touched lightly in center. Remove the
muffins from pans immediately, and place on a wire rack.
Yield: 28 muffins (serving size: 1 muffin)
CALORIES 114 (22% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.8g);
IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 22.6g; SODIUM
188mg; PROTEIN 3.5g; FIBER 3g
Source: Cooking Light, NOVEMBER 2002
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KUNG PAO SHRIMP
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 tablespoon hoisin sauce
- 1 tablespoon dry sherry
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon chili paste
- 1 egg white
- 1 tablespoon cornstarch
- 1 pound medium shrimp, shelled and deveined
- 1 tablespoon vegetable oil
- 1/2 teaspoon fresh grated gingerroot
- 1 garlic clove, minced
- 1/4 cup unsalted, dry-roasted peanuts
DIRECTIONS
In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste.
Mix well and set aside.
In a medium bowl, combine egg white and cornstarch. Beat well. Add
shrimp and mix well to coat. Set aside.
Heat oil in large skillet or wok over medium-high heat. Add shrimp,
ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp
are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2
minutes or until shrimp are well coated. Stir in peanuts and serve.
Nutritional Information Per Serving (4 ounces): Glycemic Index: 28,
Glycemic Load: 1, Calories: 236, Protein: 25 g, Carbohydrate: 5 g,
Dietary Fiber: 1 g, Fat: 10 g, Cholesterol: 172 mg, Sodium: 223 mg
Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
EASY CORN RELISH
~Shared by Mary S.,
Nashville, TN
Yield: 16 servings
INGREDIENTS
- 2 cups frozen corn kernels, cooked according to package
directions
- 2/3 cup chili sauce
- 1 celery stalk
- 1/2 red bell pepper, seeded and chopped
- 2 tablespoons chopped chives or thinly sliced green onion tops
- 1 teaspoon olive oil
- 1/4 teaspoon dried thyme leaves
- 1 garlic clove, minced
DIRECTIONS
Cool the cooked corn in a colander under cold running water. Drain.
In a medium bowl, combine the chili sauce, celery, red pepper, chives,
oil, thyme, and garlic. Stir to mix well. Stir in the corn.
Serve at room temperature, or cover and refrigerate. Relish will keep
in the refrigerator for 3 to 4 days.
Nutritional Information Per Serving (2 tablespoons): Calories: 32, Fat:
0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 138 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1/2 Starch
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
CHICKEN AND BROCCOLI
STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons olive or canola oil
- 4 (3 ounces) boneless, skinless chicken breast, halves, cut
into thin strips
- 2 cloves garlic, minced
- 3 cups chopped broccoli florets
- 1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch
pieces
- 2 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 cup low-salt chicken broth
- 3 tablespoons Lea & Perrins White Wine Worcestershire Sauce
DIRECTIONS
Heat oil in a large skillet over medium heat. Add chicken and garlic.
Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink.
Reduce heat. Remove chicken to a plate and cover to keep warm.
Add broccoli and bell pepper to the same skillet; cover and cook for 3
to 5 minutes or until vegetables are crisp-tender.
Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth,
and Worcestershire sauce, and blend well. Return chicken to skillet.
Add cornstarch mixture. Bring to a boil, stirring constantly, about 5
minutes, until bubbly and thickened.
Nutritional Information Per Serving (1 cup): Glycemic Index: (trace),
Glycemic Load (trace), Calories: 189, Protein: 29 g, Carbohydrate: 5 g,
Dietary Fiber: 2 g, Fat: 4 g, Cholesterol: 68 mg, Sodium: 210 mg
Diabetic
Exchanges: 4 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
NEW YORK CHEESECAKE
~Shared by Mary S.,
Nashville, TN
Yield: 9 servings
INGREDIENTS
- 3/4 cup very finely ground pecans (1 cup whole pecans)
- 1 (15 ounce) carton part-skim ricotta cheese
- 1 cup plain low-fat yogurt
- 1 cup Splenda
- 1/2 cup fat-free liquid egg substitute
- 2 tablespoons white flour
- 1 tablespoon vanilla extract
- Zest (grated rind) of one small lemon
- 1 (8 ounce) package cream cheese, at room temperature
DIRECTIONS
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them
into place. The crust layer will be very light and may not entirely
cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg
substitute, flour, vanilla, and lemon zest. Process until partially
smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks
through the feed tube. Process after each addition. Process until
smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional
50 to 60 minutes or until the cheesecake edges have begun to brown and
the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours
or overnight until cooled. When cooled, cover with plastic wrap. If
desired, top with cut fruit.
Nutritional Information Per Serving (1/9 of cheesecake): Calories: 272,
Fat: 21 g, Saturated Fat: 9 g, Cholesterol: 45 mg, Sodium: 178 mg,
Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Carbohydrate
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
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RED LOBSTER AMARILLO SALMON
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 (8 ounce) salmon fillets or steaks
1/2 cup thick and spicy barbecue sauce
1/4 cup horseradish sauce
Mix barbecue and horseradish sauce together.
Grill one side of the salmon on a well-oiled grill. After turning over,
baste cooked side with sauce mixture. Before taking off the grill flip
again and baste the other side of the fish. Yields 2 servings.
GREEK CHICKEN
CUTLETS WITH TOMATOES
& OLIVES
~Shared by Maggie,
TX
The cutlets can be pounded, seasoned, and dusted with flour ahead, then
chilled. And all of the other ingredients can be prepped a few hours
ahead.
Makes: 2 servings
Total time: 30 minutes
POUND:
2 boneless, skinless chicken breasts, cut in half (5-6 oz. each)
Salt and black pepper
All-purpose flour
HEAT:
1/4 cup olive oil
1 tsp. minced garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1/3 cup diced fresh tomatoes
2 Tbsp. sliced kalamata olives
1 Tbsp. fresh lemon juice
Crumbled feta cheese
Chopped fresh flat-leaf parsley
Pound breasts with a meat mallet between sheets of plastic wrap to
1/4-inch thick. Season cutlets with salt and pepper and dust with flour.
Heat oil over medium in a sauté pan. Sauté cutlets until golden on one
side, 4 minutes. Flip cutlets and cover pan; sauté 2 minutes more.
Transfer cutlets to a plate, tent with foil, and set aside.
Add garlic off heat to same sauté pan and allow it to cook in residual
heat, 1 minute. Deglaze pan with wine over medium-high heat until wine
is evaporated, 1–2 minutes. Add broth, tomatoes, olives, and lemon
juice. Bring to a boil and reduce mixture by half, 3 minutes. Return
cutlets to the pan and cook, 1 minute per side.
Serve sauce over cutlets and top with feta and parsley.
Nutrition Information
Per serving: 424 cal; 31g total fat (5g sat); 70mg chol; 330mg sodium;
4g total carbs; 0g fiber; 28g protein
Source: Cuisine at Home
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AVOCADO CHICKEN SALAD
Yield: 4-6 Servings
4 cups diced chicken
1/2 pint grape tomatoes, halved
2 small avocados, diced
1 handful cilantro, roughly chopped
3/4 cup sour cream
Juice of 1 lemon
Salt to taste
In a bowl, combine chicken, tomatoes, avocado and cilantro. Add sour
cream and lemon juice and mix well, being careful not to mash up the
avocado. Add salt to taste and garnish with additional cilantro if
desired.
CRANBERRY CHOCOLATE
CHIP COOKIES
A volunteer at my job brought these to us one evening. His mother was
nice enough to include the recipe with it. Wow! These are soooo goood.
Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup brown sugar
1 cup (2 sticks) butter
2 large eggs
1/2 teaspoon almond extract
1 cup dried cranberries
1 1/2 cups semisweet chocolate chips
1 cup chopped nuts
Directions
Preheat to 375 degrees.
1. In a medium bowl, mix together the flour, baking powder, baking
soda, and salt until well dispersed.
2. Cream the sugars and butter together. Add the eggs, one at a time,
beating after each addition. Beat the mixture until light and creamy.
Add the extract.
3. Add the dry ingredients to the creamed ingredients, mixing until
combined. Add the cranberries, chips, and nuts.
4. Drop heaping teaspoons two inches apart on an ungreased sheet. Bake
for 9 to 10 minutes. Cool on a wire rack.
Note: We prefer our super cranberries, cold-processed with more juice
and less sweeteners but you may use any that you have available.
Source: The Prepared Pantry
http://www.preparedpantry.com/Cranberry-Chocolate-Chip-Cookies-Recipe.htm
OK CAFE'S TRIPLE
CHEESE MACARONI
Serves/Makes: 6
INGREDIENTS:
8 ounces elbow macaroni
2 eggs
3/4 cup whole milk
1/2 cup half and half
1/2 cup heavy cream
1/2 teaspoon chopped parsley
1/4 teaspoon sugar
1 pinch cayenne pepper
3/4 teaspoon sea salt
1/2 tablespoon ranch seasoning
10 ounces sharp Cheddar cheese, grated
5 ounces Monterey jack cheese, grated
5 ounces Parmesan cheese, grated
PREPARATION:
Preheat the oven to 350 degrees. Cook the macaroni according to package
directions, drain and set aside. In a large mixing bowl, beat the eggs.
Add the milk, half and half, cream, parsley, sugar, cayenne, salt and
ranch seasoning and mix until well blended. Add the macaroni, cheddar,
Monterey Jack and Parmesan cheeses and mix until fully incorporated.
Pour into a large baking dish. Cover the dish with plastic wrap, then
cover with aluminum foil and bake for 30 to 35 minutes.
NUTRITION:
669 calories, 43 grams fat, 34 grams carbohydrates, 36 grams protein
per serving.
HOME MADE GRAVY
I love anything that Ina Garten
does and her cookbook named Barefoot
Contessa Family Style is wonderful. This recipe is perfect for
turkey gravy. I doctor it up and use chicken or beef drippings,
depending upon what I happen to be serving. The addition of Cognac,
white wine and cream make it very special!
Ingredients
1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional
Directions
In a large (10 to 12-inch) saute pan, cook the butter and onions over
medium-low heat for 12 to 15 minutes, until the onions are lightly
browned. Don't rush this step; it makes all the difference when the
onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and
pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and
Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the
wine and cream, if desired. Season, to taste, and serve.
Makes 3 cups.
Source: Barefoot Contessa Family Style, 2002
http://www.amazon.com/exec/obidos/ASIN/060961066X/atozreci-20
POBLANO CHICKEN
CHOWDER
Ingredients
1/4 cup olive oil
3 large carrots, cut into 1/2-inch dice
2 large onions, cut into 1/2-inch dice
5 stalks celery, cut into 1/2-inch pieces
1/8 cup minced garlic
2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground cumin, or more to taste
1/4 teaspoon dried thyme, or more to taste
1 tablespoon chicken bouillon granules
3 quarts chicken broth
1/2 bunch fresh cilantro leaves, minced
3 cups diced (large pieces) grilled chicken
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/2 teaspoon hot sauce, or more to taste
1 cup heavy cream
Directions
Heat the oil in a large stockpot over medium heat. Add the carrots,
onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and
thyme. Saute for 7 to 8 minutes, or until the vegetables begin to
soften. Stir in the chicken bouillon. Add the chicken broth and
cilantro, and cook for 10 to 12 minutes, or until the carrots are
tender. Stir in the chicken and cook, stirring frequently, until the
chowder is thick and the chicken is heated through. Shortly before the
chowder is done, melt the butter in a large skillet over medium heat.
Add the flour and stir to combine. Cook, stirring frequently, for 3 to
4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1
cup of the hot liquid from the stockpot into the skillet, whisking
constantly.
When the first cup of liquid is incorporated, add another 2 cups of
liquid, 1 at a time. Pour the mixture in the skillet into the stockpot,
whisking to blend. Cook, stirring frequently, for 3 to 5 minutes
longer, or until the mixture begins to thicken. Remove the pot from the
heat. Stir in the hot sauce, then the cream, and serve.
Source: Paula Deen
SALISBURY STEAK WITH
MUSHROOMS
1 large egg, beaten
7 saltine crackers, finely crushed
Salt and Pepper
8 oz sliced mixed mushrooms
3 tbs flour
1 tbs chopped parsley
2 tsp Worcestershire sauce
3 tbs unsalted butter or margarine
1 tsp minced sage or basil
1/4 onion, finely chopped
1 pound ground beef
MIX beef, egg, onion, cracker crumbs, sage, 1/2 tsp salt and pepper in
a bowl. Divide into 4 equal portions and shape into patties. Heat 1 tbs
butter in a skillet. Brown the patties 4 min. per side. Transfer to a
plate. Add 1 tbs butter to the skillet and cook the mushrooms until
slightly browned, 2 min. Stir in the Worcestershire. Salt and pepper to
taste.
SPRINKLE in the flour and stir, then stir in 2 1/2 cups hot water and
simmer until the sauce begins to thicken, 2 min. Add the remaining
butter, swirling to combine. Return the patties and any juices from the
plate to the skillet. Simmer until the sauce thickens and the patties
are cooked through, 2 min. Sprinkle with parsley and season with salt
and pepper. SERVE---with noodles, if desired.
Makes 4 servings
ENCHILADA CASSEROLE
Believe me, this is good. I prefer it with chopped onion but my man
child prefers it without. It is good either way. Cilantro and sour
cream make killer garnishes, too.
1 pound lean ground beef
1 cup chopped onion - (1 small)
2 garlic cloves -- finely chopped
2 1/2 cups Ortega enchilada sauce with green chiles and onion - (two
10-oz cans)
1/2 cup sliced ripe olives - (2 1/4-oz can) -- divided
10 corn tortillas - (6" dia) -- cut in half
2 cups shredded cheddar cheese - (8 oz)
Sliced green onions -- (optional)
Preheat oven to 375 degrees. Grease bottom of 9-inch-square baking dish.
Combine beef, onion and garlic in large skillet. Cook over medium-high
heat, stirring occasionally, for 4 to 5 minutes or until beef is no
longer pink.
Stir in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce
heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes.
Layer half of tortillas on bottom of prepared baking dish. Cover with
half of beef mixture; sprinkle with 1 cup cheese. Repeat layers; cover.
Bake for 20 minutes. Uncover; bake for additional 5 minutes or until
bubbly and cheese is melted. Sprinkle with remaining olives and green
onions.
This recipe yields 8 servings.
Per Serving (excluding unknown items): 151 Calories; 12g Fat (71.9%
calories from fat); 10g Protein; trace Carbohydrate; trace Dietary
Fiber; 43mg Cholesterol; 39mg Sodium.
Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.
Source: Ortega
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A
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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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