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A
to Z
Recipes
October 19,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Oh my
goodness! This is my favorite time of the year! It only lasts a few
days but I'm in heaven. The weather has turned cool and the sun is
shining. We see lots of the latter but almost none of the first.
Woo-hoo!!! Speaking of excitement, those of you who are joining in on
the annual a2z gathering should be getting an email from me soon. We're
looking at a little over two weeks and we'll be in Charleston, SC.
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:
Anonymous
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.
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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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"Nobody
made a greater mistake than he who did nothing because he could
only do a little."
~Irish statesman
Edmund Burke
(1729-1797)
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Just Wondering
~Shared by Mary H.,
Montreal, Canada
I wonder if there's someone
Who is lonesome as can be -
I wonder if they'd like to talk
To someone just like me.
I wonder if a neighbour
Needs someone to make a call -
Just to pass the time of day, perhaps
I wouldn't mind at all.
Seems to me there must be someone
On the street who needs a friend -
I feel sure there must be something
I can do, or even lend.
In the meantime I'll keep busy
Being friendly every place -
For I see the need for neighbours
In the eyes of every face.
By Betsy Brown
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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~Shared by Luanne, FL
1. HONEY
Pure honey is as durable as it is delicious; it keeps safe
indefinitely. Honey may change color or crystallize over time, but that
won't make it unsafe. Keep it fresh: Store in a cool area and keep
tightly closed. Revive crystallized honey by placing the opened jar in
warm water and stirring until dissolved.
2. RICE
White, wild, arborio, jasmine and basmati rice all have an indefinite
shelf life, when kept free from contaminants. The exception: brown
rice. Thanks to its higher oil content, it won’t keep nearly as long.
Keep it fresh: Store in a cool, dry area. Once opened, place rice in a
sealed airtight container or place original package in a resealable
heavy-duty freezer bag. For added protection, store rice in the
refrigerator or freezer.
3. SUGAR
White, brown or powdered — sugar never spoils because it doesn’t
support bacterial growth. The real challenge is to prevent it from
becoming rock-hard. Keep it fresh: Keep sugar in a cool, dry area. To
prevent sugar from hardening after opening, place it in an airtight
container or cover the original package in a heavy-duty plastic bag and
seal tightly.
4. HARD LIQUOR
Whipping up some penne alla vodka and a pitcher of cocktails? Distilled
spirits —vodka, rum, whiskey, gin, tequila and the like — don’t spoil,
even after opening. The taste and aroma may fade gradually, but it’ll
take ages before you notice. Keep it fresh: Store in cool, dark area,
away from direct heat or sunlight. Keep bottle tightly closed when not
in use.
5. MAPLE SYRUP
Pure maple syrup not only makes your pancakes special, it adds
tremendous flavor to a whole range of dishes. Best of all, it keeps
forever in the freezer.
Keep it fresh: Refrigerate after opening. For long-term storage, freeze
maple syrup in airtight plastic containers.
6. PURE VANILLA EXTRACT
Yes, it’s more expensive than its imitation counterpart. But pure
vanilla extract keeps forever, so you’ll never have to waste a drop.
Keep it fresh: Store in cool, dark cupboard and keep tightly closed
when not in use.
7. DISTILLED WHITE VINEGAR
A reliable standby in everything from marinades to salad dressings,
distilled white vinegar will remain virtually unchanged as the years
pass by. Keep it fresh: Store vinegar a cool, dark area and keep
tightly capped after each use.
8. CORNSTARCH
A must-have for thickening sauces, gravies, and puddings. Cornstarch
will keep indefinitely if it's kept dry and free from contaminants.
Keep it fresh: Store in cool, dry area; keep package tightly closed
between uses.
9. SALT
From the basic table variety to fancier versions like kosher and sea,
salt is a flavor enhancer that never spoils or goes stale.
Keep it fresh: Store in cool, dry area.
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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Southern
'Sayings'
~Shared by Marilyn,
Canton, OH
Alabama
A group of Alabama friends went deer hunting and paired off in twos for
the day. That night, one of the hunters returned alone, staggering
under the weight of an eight-point buck.
"Where's Henry?" the others asked.
"Henry had a stroke o' some kind. He's a couple of miles back up the
trail," the successful hunter replied.
"You left Henry layin' out there and carried the deer back?" they
inquired.
"A tough call," nodded the hunter. "But I figured no one's gonna steal
Henry!"
Georgia
The owner of a golf course in Georgia was confused about paying an
invoice, so he decided to ask his secretary for some mathematical help.
He called her into his office and said, "Y'all graduated from the
University of Georgia and I need some help. If I wuz to give yew
$20,000, minus 14%, how much would you take off?"
The secretary thought a moment, and then replied, "Everthang but my
earrings."
Louisiana
A senior citizen in Louisiana was overheard saying ... "When the end of
the world comes, I hope to be in Louisiana."
When asked why, he replied, "I'd rather be in Louisiana 'cause
everythang happens in Louisiana 20 years later than in the rest of the
world."
Mississippi
The young man from Mississippi came running into the store and said to
his buddy, "Bubba, somebody just stole your pickup truck from the
parking lot!"
Bubba replied, "Did y'all see who it was?"
The young man answered, "I couldn't tell, but I got the license number."
North Carolina
A man in North Carolina had a flat tire, pulled off on the side of the
road, and proceeded to put a bouquet of flowers in front of the car and
one behind it. Then he got back in the car to wait.
A passerby studied the scene as he drove by, and was so curious he
turned around and went back. He asked the fellow what the problem was.
The man replied, "I got a flat tahr."
The passerby asked, "But what's with the flowers?"
The man responded, "When you break down they tell you to put flares in
the front and flares in the back. I never did understand it neither."
Tennessee
A Tennessee State trooper pulled over a pickup on I-65.
The trooper asked, "Got any ID?"
The driver replied, "Bout whut?"
Texas
The Sheriff pulled up next to the guy unloading garbage out of his
pick-up into the ditch. The Sheriff asked, "Why are you dumping garbage
in the ditch? Don't you see that sign right over your head."
"Yep," he replied. "That's why I'm dumpin' it here, 'cause it says:
'Fine For Dumping Garbage.'"
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHICKEN AND RICE
CASSEROLE
~Shared by Lois S.,
Kissimmee, FL
1 chicken or 8 leg quarters (cut up)
3/4 stick margarine
1 1/2 cups rice
1 can cream of chicken soup
1 can cream of mushroom soup
2 soup cans of water
garlic salt
pepper
Melt margarine in a 10x15 pan that you are cooking the casserole in.
Stir in the rice. Mix the 2 soups and 2 cans of water together. Mix
with rice. Garlic salt and pepper the chicken with enough to salt and
pepper the rice. Lay the chicken on top of the rice. I take the skin
off my chicken. Cover with foil and bake 2 1/2 hours at 300F.
GRANDMA'S GINGERBREAD
~Shared by Lynn,
Roswell, NM
2 cups flour
1 pound box of dark brown sugar
3/4 cup margarine, softened
2 tsps cinnamon
2 tsps baking soda
1 tsp nutmeg
1/2 tsp ginger
2 eggs
1 cup buttermilk
Heat oven to 350 degrees. Combine flour and sugar. Cut in margarine
(butter is better). Reserve 1 cup of this mix for topping. Add
cinnamon, soda, nutmeg and ginger to remaining flour mix. Stir in eggs
and buttermilk. Don't beat with elec. mixer. Pour batter into ungreased
9x13 inch pan. Sprinkle reserved topping over batter and bake for 45
minutes or until done.
ASPARAGUS RISOTTO
~Shared by Edna D.,
Decatur, IL
1 LB asparagus
4 TBSP butter
1/2 cup chopped onion (or shallots)
1 cup arborio rice
1/2 cup dry white wine
32 oz carton unsalted chicken stock
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly shaved Parmesan cheese
1/4 cup cooked bacon, cut into small strips (pancetta)
Prepare the asparagus by breaking off and discarding the tough
ends. Cut into 1-1 1/2 inch pieces. Bring a saucepan with a
quart of water to a boil. Blanch the asparagus pieces for 2 minutes.
Remove the asparagus pieces to an ice water bath to shock the asparagus
into a vibrant green color and to stop the cooking. Drain and set
aside.
In a 3 or 4 quart saucepan, heat 3 TBSP butter on medium heat.
Add the onions and cook until translucent. Add rice and cook for
2 minutes more, stirring until nicely coated.
While onions are cooking, bring the stock to a simmer in a
saucepan. Add the wine to onions and rice. Slowly stir,
allowing the rice to absorb the wine. Once the wine is almost
completely absorbed, add stock to the rice1/2 cup at a time until the
liquid is almost completely absorbed. Stir often to prevent the
rice from sticking to the bottom of the pan. Continue cooking and
stirring rice until the rice is tender, but still firm to the
bite. Remove from heat.
Gently stir in the grated Parmesan cheese, the remaining butter, and
the asparagus. Garnish with the bacon and shaved Parmesan and serve
immediately. Serves 6.
SUNDAY NIGHT NOODLES
~Shared by Treva, NC
Cooking Time: 55 min
Serves: 6
1 pound medium egg noodles
1 (10 oz) package frozen chopped spinach, thawed and drained
2 cups cottage cheese
1/2 cup grated Parmesan cheese
1 cup sour cream
1 & 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 tablespoon butter, melted
1/4 cup dry bread crumbs
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with
cooking spray. In a large pot of boiling salted water, cook noodles to
desired doneness; drain. In a large bowl, mix thawed spinach, cottage
cheese, Parmesan cheese, sour cream, salt, pepper, and Italian
seasoning. Stir in noodles then spoon mixture into prepared baking
dish. In a small bowl, combine melted butter and bread crumbs. Sprinkle
over noodle mixture then bake, covered, for 45 minutes.
Note: For variety, you can add chopped parsley, scallions, dill or
caraway seed. Make it your own and make it different every time!
OVERNIGHT CROCKPOT
APPLE BUTTER
~Shared by Marilyn
M., Canton, OH
2 qts. unsweetened applesauce
1/2 to 1 cup sugar
1/2 to 1 tsp. cinnamon
Mix and put in crockpot. Start before going to bed on high about 1
hour, then turn on low. Let cook all night. In the morning, remove lid,
cook for 3 more hours or until it is as thick as you want it.
AMARETTO CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
2 tablespoons cornstarch
6 eggs
1 (16 ounce) container sour cream
1/2 cup melted butter
1 tablespoon vanilla extract
1 tablespoon orange extract
1 tablespoon lemon juice
1 tablespoon almond extract
2 fluid ounces amaretto liqueur
2 1/2 cups crushed macaroon cookies
2/3 cup melted butter
Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10
inch springform pan with foil.
In a large bowl, beat together cream cheese, sugar and corn starch
until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2
cup melted butter. Stir in vanilla and orange extracts, lemon juice,
almond extract and amaretto liqueur.
To make crust: Combine macaroons and 2/3 cup melted butter. Blend
thoroughly. Place most of the crust mixture in the bottom of the
springform pan. Pour cheese mixture over crust, and sprinkle some crust
mixture on top of batter.
Place springform pan in a roasting pan, and set it in the oven. Fill
roasting pan with water. Bake in preheated oven for 1 hour. Remove from
oven and let set for 2 hours. Invert cheesecake so that the bottom
becomes the top.
CROCK POT BEEF STEW
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 lbs. beef stew meat, cut into 1 inch pieces
1/4 cup flour
2 large thick cut carrot
1/2 tsp. pepper
1 tsp. Worcestershire sauce
1 bay leaf
4 potatoes, diced
1 stalk celery, sliced
1 1/2 tsp. salt
1 1/2 cup beef broth
1 clove garlic
1 tsp. paprika
2 onions, chopped
Place meat in crock pot. Mix flour, salt, pepper and pour over meat.
Stir to coat meat with flour. Add remaining ingredients and stir to mix
well. Cover and cook on low for 10 to 12 hours or high for 4 to 6
hours. Stir stew thoroughly before serving.
CORN CASSEROLE
~Shared by Johnny,
LA
Rene from Shreveport, LA (pop. 233,673) says: My mother in law found
this recipe on another website but we have really made it our own. We
have it at every holiday and at most large family get together.
Cook time: 45 Min
Difficulty: EASY
Prep time: 15 Min
Serves: 8-10
Ingredients
1 can(s) whole kernel corn, drained (15-1/4 oz)
1 can(s) cream style corn (14-3/4 oz)
1 pkg jiffy corn muffin mix (8 oz)
1 c sour cream
1 stk butter, melted
1-1/2 c shredded cheddar cheese
Directions
1. Preheat oven to 350.
2. In a large bowl, stir together the 2 cans of corn, Jiffy, sour
cream, and melted butter.
3. Pour into a 9x13 casserole dish (I usually use the largest corning
ware dish I have).
4. Bake for 45 minutes or until golden brown.
5. Remove from the oven and top with Cheddar. Return to the oven for
5-10 minutes or until cheese is melted.
6. Let stand for at least 5 minutes and then serve warm.
BAKED SALMON WITH
MANGO SALSA
~Shared by Mary H.,
Montreal, Canada
Makes 4 servings
INGREDIENTS
4 -150 g (4 - 6 oz) salmon fillets
15 ml (1 tbsp) olive oil
5 ml (1 tsp) Sea Salt fine crystals
2 ml (1/2 tsp) black pepper
15 ml (1 tbsp) grated lemon zest
250 ml (1 cup) mango, pitted, peeled, chopped
125 ml (1/2 cup) diced tomato
50 ml (1/4 cup) finely diced onion
1 jalapeno pepper, finely diced
30 ml (2 tbsp) lemon juice
non-stick cooking spray
DIRECTIONS
Preheat oven to 200ºC (400ºF); spray baking sheet with non-stick spray.
Brush salmon fillets with olive oil and sprinkle evenly with salt,
pepper and lemon zest.
Bake 15 to 20 minutes or until salmon flakes easily with a fork.
In medium bowl, combine mango, tomato, onion, jalapeno and lime juice.
Serve over salmon.
Source: Sifto Salt Company, Canada
http://www.siftocanada.com
SANTA ROSA PIE
~Shared by Sandi,
Roswell, NM
1 can - 16 oz - refried beans
1 can - 6 oz - avocado dip
1 can - 4 1/2 oz - black olives, chopped and drained
3 medium green onions, chopped
1 medium tomato, diced
1 cup shredded Cheddar cheese
1 cup sour cream
4 tablespoons picante sauce
On serving plate, spread beans into a pie shape about 8-9 inches in
diameter. Cover with dip. Combine olives and green onions and spread
over pie. Mix chilies and tomato and spread on top of olive mix. Cover
with cheese, then frost with sour cream and spread picante sauce on
top. Serve with home fried flour or corn tortilla chips.
PAN-FRIED LEMON
CHICKEN NUGGETS
~Shared by Jim H.,
Calgary, Alberta,
Canada
This makes about 15-16 nuggets, enough for 2 large bentos* or 3-4
smaller ones. Cooking time: about 10 minutes.
300g / about 10.5 oz. boneless, skinless chicken breast
Salt
Pepper
Cornstarch
1 lemon
Soy sauce
1-2 Tbs. olive oil
Blot the moisture off the chicken breast meat with paper towels and cut
into bite sized pieces. Put into a bowl and season with salt (go light
on the salt, especially if you plan to drizzle on some soy sauce
later), pepper, and the juice of half a lemon and toss well. Leave to
marinate for a couple of minutes, then drain off the excess moisture.
In the meantime, heat up a large frying pan with the olive oil. Coat
the chicken pieces well with cornstarch. Lay each piece flat in the
pan, taking care they don’t overlap. Let cook over high heat until
crispy and golden brown (about 3-4 minutes), then turn over and cook
for an additional 2-3 minutes until browned on the other side.
Optionally drizzle a tiny amount of soy sauce over the chicken to give
them a caramelized color. Finish off by squeezing the juice from the
other half of the lemon over it all. Take off the heat, and let cool
before packing into your bento box. If you want it even more lemony,
pack a lemon wedge alongside the nuggets.
Variations: Try using white wine, sake, mirin or Masala wine instead of
the lemon juice, or in addition to it.
Source: Bustbento.com
*Note from a2z
publisher: Bento is a single-portion takeout or
home-packed meal common in Japanese cuisine.
CHOCOLATE TURTLE CAKE
~Shared by Treva, NC
1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans
1 bag (6 oz) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate toppings, if desired
Chopped pecans, if desired
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray
bottom of 13x9-inch pan. Make cake batter as directed on box. Pour half
of the batter into pan. Bake 22 minutes. Refrigerate remaining batter.
Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over
medium heat, stirring frequently, until caramels are melted. Stir in
pecans. Pour caramel mixture over warm cake in pan. Sprinkle with
chocolate chips. Spread with remaining batter. Bake 25 to 28 minutes or
until cake springs back when lightly touched. Run knife around sides of
pan to loosen cake. Cool at least 30 minutes. Serve with ice cream,
drizzle with toppings and sprinkle with pecans. Store loosely covered.
Note: This recipe was great - very rich!! I probably added a bit more
than 1/2 a bag of chocolate chips, you can't ever have too much
chocolate, right? Ha. I also should have sprayed the sides of the pan
after baking the bottom half and before adding the caramel. The
caramel/pecan mixture really stuck to my cake pan and it was kind of
hard to get the cake out. I even loosened the sides right after baking
as recommended, but it still stuck a bit.
MALLOW CRANBERRY
CHEESECAKE
~Shared by Marilyn
M., Canton, OH
Specks of cranberry sauce dot this cool and creamy cheesecake. The
sugared cranberries on top are optional.
3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 Tbsp. sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (14 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream
In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in
butter. Press onto the bottom of a greased 9-in. springform pan. Place
on a baking sheet. Bake at 350° for 10 minutes or until lightly
browned. Cool on a wire rack.
In a small saucepan, sprinkle gelatin over cold water; let stand for 1
minute. Heat over low heat, stirring until gelatin is completely
dissolved; cool slightly. In a large bowl, beat cream cheese and
marshmallow creme until smooth. Beat in cranberry sauce. Add cooled
gelatin; mix well. In a small bowl, beat cream until stiff peaks form.
Fold into cream cheese mixture. Pour over crust. Refrigerate for 8
hours or overnight.
SUGARED CRANBERRIES:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (12 ounces) fresh cranberries or frozen cranberries, thawed
2/3 cup superfine sugar
In a microwave-safe bowl, sprinkle gelatin over cold water; let stand
for 1 minute. Microwave on high for 1-2 minutes, stirring every 20
seconds, until gelatin is completely dissolved. Whisk until slightly
frothy. Lightly brush mixture over all sides of berries. Place on
a wire rack over waxed paper; sprinkle with superfine sugar. Let stand
at room temperature for up to 24 hours (do not refrigerate or the sugar
will dissolve).
Just before serving, carefully run a knife around edge of pan to
loosen. Spoon sugared cranberries over cheesecake. Refrigerate
leftovers. Yield: 12 servings.
ARMENIAN PIZZAS
(Lahmahjoon)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound lean ground lamb
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1/2 cup chopped red onion
3 cloves garlic, minced
1/2 green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed (optional)
1 lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
1/3 cup crumbled feta cheese (optional)
1 lime, cut into wedges
1 tablespoon chopped fresh mint
Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt
and pepper, and set aside.
Heat olive oil in large skillet over medium-high heat. Add onion,
garlic, and bell pepper and stir until just beginning to brown. Stir in
the cumin, turmeric, paprika, and fenugreek.
Immediately add the ground lamb. Squeeze lemon wedge over lamb, and
drop the peel into the mixture. Break up the meat and stir until it has
browned. Remove lemon peel.
Stir in the tomatoes, ketchup, and parsley. Continue to simmer until
most of the liquid has evaporated, 10 to 15 minutes. The mixture should
be spreadable but not too wet or the pitas will become soggy.
Arrange pitas on a large baking sheet unless you are baking them
directly on the oven rack. Spoon meat mixture onto pitas and smooth
into an even layer to within 1/8 inch of the edge of the pita. Sprinkle
feta cheese on the meat mixture.
Bake pitas until the edges are slightly crisp and meat is lightly
browned but not dried out, about 10 to 20 minutes depending on whether
pitas are on a baking sheet or on the oven rack. Squeeze lime lightly
over the top, sprinkle with chopped mint and enjoy!
GINGERED PORK WITH
PEACHES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin
1 tbs. vegetable oil
2 tbs. soy sauce
2 tsp. finely chopped gingerroot or 1 tsp. ground ginger
2 tsp. cornstarch
1/8 tsp. pepper
2 cloves garlic, finely chopped
2 tbs. vegetable oil
1/2 cup slivered almonds
1/2 cup chicken broth
3 med. peaches, pared and sliced*
6 green onions (with tops), cut into 1 inch pieces
3 cup hot cooked rice
Trim fat from pork tenderloin. Cut pork with grain into 2 inch strips.
Cut strips across grain into 1/4 inch slices. (For ease in cutting,
partially freeze pork about 1 1/2 hours.) Toss pork with 1 tablespoon
oil, the soy sauce, gingerroot, cornstarch, pepper and garlic. Heat 2
tablespoons oil in 10 inch skillet over medium high heat until hot.
Rotate skillet until oil covers bottom. Stir-fry pork and almonds 6 to
8 minutes or until pork is brown. Add chicken broth. Stir about 1
minute or until thickened. Add peaches and onions. Stir about 3 minutes
or until peaches are hot. Serve over rice. 6 servings (about 3/4 cup
each); 315 calories per serving. *1 package (16 ounces) frozen sliced
peaches, thawed and drained, can be substituted for the fresh peaches.
IRON SKILLET
PINEAPPLE UPSIDE DOWN CAKE
~Shared by Johnny,
LA
This is a great cake. It can also be made in a 9x13 pan. If you can,
use a 12" iron skillet.
Cook time: 55 Min
Prep time: 15 Min
Serves: 12
Ingredients
1 1/3 c butter
1 c brown sugar
1 (20-oz.) can(s) pineapple slices
maraschino cherries
1/2 c chopped pecans
2 eggs
1 1/2 c sugar
1 tsp vanilla extract
2 c all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 c buttermilk
Directions
1. Preheat oven to 350. Melt 2/3 cup of butter; Stir in brown sugar.
2. Spread in bottom of 12-inch iron skillet or a 13 X 9 X 2 pan. DO NOT
GREASE.
3. Arrange pineapple slices over sugar mixture; Place a cherry in the
center of each.
4. Sprinkle with pecans and set aside.
5. In large bowl cream sugar and remaining butter; Beat in eggs and
vanilla.
6. Combine all dry ingredients; Add alternately with the buttermilk,
mixing well after each addition.
7. Pour carefully over sugar mixture.
8. Bake at 350 for 50-60 minutes or until toothpick test says it's
done. Immediately invert onto serving platter.
CINNAMON BREAD STICKS
~Shared by Deb,
Roswell, NM
1/4 cup butter, melted
1 pkg bread sticks - plain, long, thin
1/2 cup sugar
1 tsp cinnamon
Preheat oven to 350 degrees. Pour melted butter over bread sticks and
roll to coat well. Roll buttered sticks in sugar and cinnamon. Place on
shiny side of foil and bake for 10 minutes. Cook and wrap in foil or
store in plastic bag until ready to use.
CAESAR SALAD
~Shared by Jim D.,
WA
1 cup grated Parmigiano-Reggiano cheese
2 anchovies in salt, rinsed (optional)
4 tablespoons light mayonnaise
1 tablespoon freshly squeezed lemon juice
Salt to taste
Coarse black pepper to taste
4 cups hearts of romaine lettuce, washed, spun dry, and torn into pieces
4 large eggs
Extra grated Parmigiano Cheese for sprinkling
Place a nonstick 8 inch skillet over medium heat for 2 minutes. Spread
1/4 cup of the cheese into a 3 inch diameter circle in the pan. Cook
the cheese until it begins to bubble and brown around the edges.
Carefully slip a metal spatula under the cheese and remove it to a
plate lined with paper towels. Make 3 more cheese circles.
In a small bowl mash the anchovies with a fork and combine them with
the mayonnaise and lemon juice. (or eliminate the anchovies.) Test for
saltiness; if you like more, add it.
Place the lettuce in a salad bowl. Toss the salad with the dressing and
arrange on each of 4 salad plates. Place a cheese round at the edge of
each plate. Set aside.
Fill a 1 quart pot half full with water and bring it to a boil; reduce
the heat and allow the water to come back to a simmer.
Crack each egg separately into a small bowl. Slip them carefully, 1 at
a time, into the water and poach gently for 2 minutes or until the egg
white is set. Remove the egg with a slotted spoon. Place the egg in the
center of the salad greens and serve immediately.
Note: To save time, keep a plastic container of grated
Parmigiano-Reggiano cheese and a bag of washed and dried lettuce in the
refrigerator.
Serves: 4
Source: http://www.sassy4daze.com/Recipes/Italian.html
COUNTRY-BUMPKIN
FRIED STEAK
~Shared by Treva, NC
Country-Bumpkin Fried Steak is a down-home old-fashioned favorite in
the South, Midwest, and Southwest. No matter where you live, this easy
skillet meal has an extra-special country-fried topping that's sure to
win raves at your dinner table!
Serves: 4
Cooking Time: 10 min
4 beef cubed steaks (1-1/4 pounds total), pounded to 1/4-inch thickness
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup buttermilk
3/4 cup yellow cornmeal
1/2 cup vegetable shortening
3 tablespoons all-purpose flour
1 & 1/2 cups milk
Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Place buttermilk in a shallow dish. Place 3/4 cup cornmeal in another
shallow dish.
Dip steaks in buttermilk then in cornmeal, coating completely.
In a large deep skillet, heat shortening over medium-high heat until
hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or
until cooked through and coating is golden. Drain on a paper
towel-lined platter and cover to keep warm.
Add 3 tablespoons flour, remaining 1/2 teaspoon salt, and remaining 1/4
teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is
browned, stirring constantly. Add milk and stir until gravy thickens.
Serve steaks topped with gravy.
BLT SOUP
~Shared by Marilyn
M., Canton, OH
If you like the sandwich, you'll love this bread soup with bacon and
tomato.
3 Tbsp. butter
2 tsp. vegetable oil
3 cups cubed French bread
1 lb. sliced bacon, diced
2 cups finely chopped celery
1 medium onion, finely chopped
2 Tbsp. sugar
6 Tbsp. flour
5 cups chicken broth
16 oz. jar picante sauce
8 oz. can tomato sauce
1/8 tsp. pepper
3 cups shredded lettuce
In a Dutch oven or large saucepan over medium heat, heat butter and
oil. Add the bread cubes; stir until crisp and golden brown. Remove and
set aside.
In the same pan, cook bacon until crisp. Drain, reserving 1/4 cup
drippings; set bacon aside. Sauté celery and onion in drippings until
tender.
Add sugar; cook and stir for 1 minute. Stir in flour; cook and stir for
1 minute.
Add broth, Picante sauce, tomato sauce, and pepper; bring to a boil.
Boil and stir for 2 minutes.
Just before serving, add lettuce and heat through. Garnish with
croutons and bacon.
CHOCOLATE KISS
COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Blend together until smooth:
3/4 c. peanut butter
1 (14 oz.) can sweetened condensed milk
2 c. Bisquick
1 tsp. vanilla
Instructions
Shape into small balls. Roll in sugar. Place on ungreased cookie sheet.
Bake 6 to 8 minutes. Remove from oven and push a chocolate "Hershey's
Kiss" into the center of each cookie. (Makes 3 to 5 dozen.)
CHICKEN GRILL WITH
PINEAPPLE SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Prep time: 15 minutes
Marinating time: 30 minutes-1 hour
Cook time: 10-15 minutes
Serves 4
1 (8 oz.) can pineapple tidbits or chunks
1/4 cup CRISCO Oil
2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 boneless, skinless chicken breast halves
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeno pepper, minced
2 tablespoons chopped cilantro
Salt and pepper to taste
Drain pineapple juice into a 1 cup measure. Add Crisco Oil, lime juice,
garlic, red pepper flakes and sugar; mix well.
Place chicken in a large zippered plastic bag or glass utility dish.
Pour all but 1 tablespoon of marinade over chicken. Cover and
refrigerate chicken for 30 minutes to 1 hour.
Meanwhile, place pineapple in a medium-sized serving bowl. Add red bell
pepper, red onion, jalapeño, cilantro and reserved 1 tablespoon of
marinade. Toss well and season with salt and pepper to taste.
Heat grill to medium. Remove chicken from marinade; season with salt
and pepper. Grill, turning once, for 10 to 15 minutes or until cooked
through. Serve with pineapple salad.
OLD FASHIONED
BREADED TOMATOES
~Shared by Johnny,
LA
Prep time: 10 min
Cook time: 25 min
Yield: About 4 servings
Ingredients
2 tablespoons butter, bacon fat, olive, vegetable or canola oil
1 cup of chopped Vidalia or yellow onion
2 tablespoons of unsalted butter
2 tablespoons of all purpose flour
1 pound of tomatoes, skinned, chopped, juices retained
1 tablespoon of light brown or granulated sugar, or to taste, optional
1 teaspoon of kosher salt
5 turns of the pepper grinder
1 tablespoon of chopped fresh herbs (basil, flat leaf parsley, etc.),
optional
3 slices of toasted white bread, cut into 1-inch squares
Extra butter, for garnish, optional
Instructions
Heat the fat in a large skillet and saute the onion until tender but
not browned. Add butter and melt; stir in the flour, cooking and
stirring for about 3 minutes. Add the tomatoes and sugar and low
simmer, stirring occasionally for about 15 minutes. Season with salt,
pepper and herbs; taste and adjust as needed. Just before ready to
serve, stir in the toasted bread squares. Can also place the bread into
the serving dish or on individual plates and spoon tomatoes over the
top. Top with a pat of butter and serve immediately, alone as a
vegetable side dish or served over rice or mashed potatoes. Goes
wonderfully with fried fish and mashed potatoes.
Cook's Notes
If you use fresh tomatoes don't shortcut the skinning process. You
likely won't care for the results. Can substitute 1 large can of whole
tomatoes, chopped, juices retained (use your kitchen shears to chop
them right in the can) or 2 (14-1/2 ounce) cans of undrained, diced
tomatoes. If you have day old rolls or biscuits, use them for this
recipe, but break them apart into chunks and toast them first; can also
substitute fresh bread crumbs if preferred.
Experiment with additional seasonings blends, including those intended
for dry rubs. They add a bit of a smoky flavor to the tomatoes. A
couple slices of cooked, chopped bacon added just before you toss in
the bread will only make these all the better.
Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com
CHICKEN CHEESE
BURGERS
~Shared by Linda
H., Rosharon, TX
3 c. ground raw chicken
2 eggs, slightly beaten
1 sm. onion, finely chopped
2 tbsp. fine dry bread crumbs
2 tbsp. minced fresh parsley
1 tbsp. grated Parmesan cheese
1 tsp. salt
1/4 tsp. baking soda
1/4 tsp. white pepper
1/4 tsp. dried oregano leaves
2 tbsp. butter
2 tbsp. vegetable oil
4 (1 oz.) slices American or Cheddar cheese
4 lg. hamburger buns, cut horizontally into halves
4 tbsp. mayonnaise
4 leaves lettuce
4 to 8 slices tomato
Mix chicken, eggs, onion, bread crumbs, parsley, Parmesan cheese, salt,
baking soda, pepper, and oregano in large bowl. Shape mixture into 4
round patties.
Heat butter and oil in large skillet over medium-low heat until butter
melts; add patties. Cook until golden, 4 to 5 minutes on each side.
Place 1 slice cheese on top of each patty. Cover skillet; cook until
cheese melts, about 1 minute.
Spread each bun with 1 tablespoon of the mayonnaise. Arrange a lettuce
leaf over bottom half of each bun; top with a patty, 1 or 2 tomato
slices and top half of bun. Serve hot.
LAVOSH CRISPS WITH
SESAME SEEDS
(ABM recipe)
~Shared by Doe,
Oliver, B.C., Canada
Makes 4
Preheat 375, preheated baking stone or baking sheet.
1 1/4 c water
1/4 c skim milk powder
1 1/2 tsp salt
1 tsp sugar
2 tbsp shortening
3 1/2 c flour
1 1/4 tsp yeast
1 c sesame seeds
Measure all into bread pan except sesame seeds. Select dough cycle.
Remove dough to lightly floured board, cover with lg bowl, let rest
10-15 mins. Divide into 4 equal portions. Spread 1/4c sesame seeds on
the board. Roll one portion of dough as thinly as possible, turning
over frequently to press the seeds into the dough. Repeat with rem
portions. Bake for 13-18 mins until golden brown & lg bubbles form.
Take from oven, let cool & break into lg pcs.
Tip- Store airtight up to 2-3 months. Crisp in oven if needed before
serving. The thinner the dough is rolled, the more authentic the bread
will be.
Variation- Break this thin crunchy bread into crisps to serve with
soups, salads, or dips. Make bread bowls by shaping the dough around a
greased bowl before baking. Remove carefully. To serve, fill with soup,
curry or chili.
GUACAMOLE DIP
~Shared by Bobbie,
Roswell, NM
This is our dad's twist on an old favorite.
3-4 ripe avocados, mashed
4 tbs lemon juice, fresh squeezed
1/2 cup mayo
1 tbs vegetable oil
1 garlic clove, minced
2 tbs grated onion
1/4 tsp Lawry's seasoned salt
1/8 tsp freshly ground black pepper
1/8 tsp salt
1/8 tsp cayenne pepper
1/4 tsp Tabasco
1/8 tsp garlic salt
Dash of sugar
1/2 tsp chili powder
1 tsp bacon pieces or bits
Blend all ingredients - except 2 tbs of lemon juice and bacon pieces.
Put in glass or ceramic container. Level and cover with 2 tbs of lemon
juice. When ready to serve, stir in reserved juice and top with bacon.
Click
if you have a submission for the Reader Recipe section of A
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CRAN-ORANGE-OAT MUFFINS
~Shared by Luanne,
FL
These are diabetic and sugar free.
Ingredients:
1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2 Tablespoons dried ground orange rind
2/3 cup fruit-sweetened whole cranberry sauce
1/4 cup orange or tangerine juice concentrate
3/4 cup apple juice concentrate
1/3 cup all fruit orange marmalade
2 egg whites
2 1/2 to 3 Tablespoons canola or safflower oil
1/4 cup water
1 1/2 cups thin-rolled (quick) oats
Instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, and salt. Stir in
orange rind, and set aside. In a separate bowl, lightly beat egg
whites, and stir in all liquid ingredients. Pour liquid mixture over
dry ingredients, and mix with a fork, just until moistened. Then gently
fold in oats.
Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23
minutes. Muffins are done when a toothpick inserted comes out clean.
Let cool 10-15 minutes for non-stick removal of paper muffin cups.
Serve warm or at room temperature, not refrigerated. Makes 1 dozen
muffins.
LIGHTENED UP BEEF
& VEGETABLE
STIR-FRY
~Shared by Treva, NC
Prep: 25 minutes
Cook: 25 minutes
Serves: 4
It may be lightened up, but it's still absolutely scrumptious...it
features stir-fried beef, broccoli, mushrooms and onion simmered
briefly in a creamy mushroom sauce.
Vegetable cooking spray
1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), sliced
into very thin strips
2 cups broccoli florets
6 ounces sliced mushrooms (about 2 cups)
2 medium onions, cut into wedges
1/2 teaspoon garlic powder or 2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of
Mushroom Soup
1/2 cup water
1 tablespoon low-sodium soy sauce
1 cup regular long-grain white rice, cooked according to package
directions without salt (about 3 cups)
Spray a 12-inch skillet with the cooking spray and heat over
medium-high heat for 1 minute. Add the beef and cook until it's well
browned, stirring often. Remove the beef from the skillet and set aside.
Remove the skillet from the heat and spray with the cooking spray. Add
the broccoli, mushrooms, onion and garlic powder and cook until the
vegetables are tender-crisp, stirring often.
Stir the soup, water and soy sauce in the skillet and heat to a boil.
Return the beef to the skillet and cook until it's cooked through.
Serve the beef mixture over the rice.
Tip: To make slicing easier, freeze the beef for 1 hour.
Nutritional Values per Serving:Using Campbell's Healthy Request Cream
of Mushroom Soup: : Calories 372, Total Fat 7g, Saturated Fat 2g,
Cholesterol 62mg, Sodium 436mg, Total Carbohydrate 48g, Dietary Fiber
3g, Protein 28g, Vitamin A 21%DV, Vitamin C 32%DV, Calcium 12%DV, Iron
24%DV
Source: Campbell's Kitchen
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MARINATED ARTICHOKE COLESLAW
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 cups shredded green cabbage
- 1/2 cup chopped (cored and seeded) red bell pepper
- 2 green onions, thinly sliced
- 2 tablespoons nonfat mayonnaise
- 1 (6 ounce) jar marinated artichoke hearts, drained and chopped
- 2 tablespoons nonfat Italian dressing
DIRECTIONS
In large bowl, combine cabbage, bell pepper, green onions, mayonnaise,
artichoke hearts, and dressing and toss gently to coat. Serve
immediately, or cover and refrigerate up to 6 hours before serving.
Nutritional Information Per Serving (2/3 cup): Glycemic Index: 8,
Glycemic Load: Less than 1, Calories: 28, Protein: 2 g, Carbohydrates:
5 g, Dietary Fiber: 2 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 169 mg
Diabetic Exchanges: 1 Vegetable
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
HAM AND ASPARAGUS
OMELETTE
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 1/3 cup 1-inch pieces fresh asparagus
- 3 tablespoons diced, lean, reduced-sodium ham
- 1/2 cup fat-free egg substitute
- 3 tablespoons shredded nonfat or reduced-fat white Cheddar,
Monterey Jack, or Swiss cheese
- 1 tablespoon chopped, seeded plum tomato
DIRECTIONS
Coat an 8-inch nonstick skillet with nonstick cooking spray and preheat
over medium heat. Add the asparagus and ham, cover, and cook for about
3 minutes, stirring a couple of times, until the asparagus is
crisp-tender and the ham is beginning to brown. Remove the asparagus
and ham to a small dish and cover to keep warm.
Respray the skillet and place over medium-low heat. Add the egg
substitute and cook without stirring for 2 minutes, until set around
the edges.
Use a spatula to lift the edges of the omelette, and allow the uncooked
egg to flow below the cooked portion. Cook for another minute or two,
or until the eggs are almost set.
Arrange the asparagus and ham and then the cheese over half of the
omelette. Fold the other half over the filling and cook for another
minute or two, until the cheese is melted and the eggs are completely
set.
Slide the omelette onto a plate, top with the chopped tomato, and serve
hot.
Nutritional Information Per Serving (1 serving): Calories: 123,
Carbohydrate: 7 g, Cholesterol: 14 mg, Fat: 1 g, Saturated Fat: 0.3 g,
Fiber: 0.8 g, Protein: 22 g, Sodium: 619 mg, Calcium: 189 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
LEMON HERB CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons herbes de Provence
1/4 teaspoon freshly ground black pepper
6 (3 ounce) boneless, skinless chicken breast halves
Vegetable oil cooking spray
DIRECTIONS
In a 1-gallon self-closing plastic bag, combine oil, lemon juice,
herbes de Provence, black pepper, and chicken; seal the bag and shake
to coat. Refrigerate 30 to 60 minutes.
When you are ready to cook, spray a grill rack with cooking spray.
Preheat a gas grill to medium/medium-high or prepare a medium-hot fire
in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
Remove chicken from marinade and discard marinade. Place chicken on the
grill and cook for 10 to 15 minutes or until chicken is cooked through
and no longer pink, and its juices run clear, turning once.
Nutritional Information Per Serving (3-oz half chicken breast):
Glycemic Index: (insignificant), Glycemic Load: (insignificant),
Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g, Dietary
Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg
Diabetic Exchanges: 3 Lean Meat, 2 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
ISRAELI CHICKPEAS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and
well-drained
- 1/2 teaspoon seasoned salt or to taste (optional), or
non-sodium seasoning
- Dash black pepper, or to taste
DIRECTIONS
Spray a large, heavy nonstick skillet with nonstick spray coating.
Add the chickpeas, and season with salt and pepper as desired. Cook
over medium heat, shaking skillet often, until the chickpeas are
lightly browned, 2 to 4 minutes.
Cool slightly before serving. Leftover chickpeas will keep in the
refrigerator for 2 to 3 days and can be reheated in the microwave or
served cold.
Nutritional Information Per Serving (1/2 cup): Calories: 118, Fat: 2 g,
Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 105 mg, Carbohydrate: 20
g, Dietary Fiber: 6 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Very Lean Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
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HOT CHOCOLATE
~Shared by Treva, NC
2 tablespoons sugar
2 teaspoons HERSHEY'S Cocoa
Dash salt
1 cup milk
1/4 teaspoon vanilla extract
Mix sugar, cocoa and salt in large mug. Heat milk in microwave at HIGH
(100%) 1-1/2 minutes or until hot. Gradually add hot milk to cocoa
mixture in mug, stirring until well blended. Stir in vanilla.
1 serving.
VARIATIONS:
Lower Fat: Use nonfat milk; follow recipe above.
Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using
nonfat milk. Stir in vanilla and sugar substitute with sweetening
equivalence of 2 tablespoons sugar.
SOUTHWESTERN CHICKEN
PANINI
~Shared by Maggie,
TX
Makes 2 sandwiches.
3 oz rotisserie chicken, torn into large pieces
Softened butter or margarine
1/2 tsp sugar or Splenda
1/4 cup light mayonnaise
Juice of 1/2 a lime
4 cloves garlic
2 oz pepper Jack or Havarti cheese, thinly sliced
4 slices white or wheat bread, 1/2 inch thick
1 tbs minced chipotle chile in adobo sauce
2 tbs olive or vegetable oil
Pinch of salt
1 jalapeno, seeded, chopped
2 cups cilantro, leaves and stems
Pulse cilantro, garlic, jalapeno, lime juice and salt for the cilantro
pesto in a food processor until minced. Drizzle in oil until paste
forms. Combine mayonnaise, chipotle and sugar in a bowl.
Spread butter on one side of each slice of bread, spread mayonnaise on
the other side of two slices and 1 tbs pesto on the other two slices.
Top pesto with cheese, then chicken, place the other two slices of
bread on top, buttered side up. Toast sandwiches on both sides. SERVE
immediately.
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CINNAMINI BUNS
8 oz. can refrigerated crescent roll dough
1 Tbs. butter, melted
2 Tbs. brown sugar
1/2 tsp. ground cinnamon
1/2 cup powdered sugar
1 tbs. milk
1. Heat oven to 375. Generously grease large baking sheet. Unroll dough
and separate into two long (12x4") rectangles; press perforations to
seal. Brush dough with butter; sprinkle with brown sugar and cinnamon.
Roll up each rectangle tightly starting from long side; pinch edges to
seal. Cut each roll into 12 (1-inch) slices. Place slices, cut sides
up, about 1-1/2 inches apart on prepared baking sheet.
2. Bake 10 minutes or until golden brown. Remove to wire rack. Blend
powdered sugar and milk in small bowl until smooth. Drizzle glaze over
top.
Source: Favorite Brand Name 100 Best Bake Sale Recipes
http://www.amazon.com/exec/obidos/ASIN/141272872X/atozreci-20
GRILLED NEW POTATOES
1 small onion, sliced
1-1/2 lbs. new white potatoes, scrubbed
1/4 cup melted butter or margarine
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic salt
1/2 tsp. dried rosemary
1. Preheat grill or broiler. Spray a large piece of heavy-duty foil
generously with cooking spray. Arrange onion slices in center of foil.
2. Cut potatoes into halves; arrange cut sides up on onion slices.
Drizzle butter over potatoes. Sprinkle with salt, pepper, garlic salt
and rosemary.
3. Fold foil to enclose vegetables; seal tightly.
4. Grill or broil for 40 minutes, turning once. Open foil and fold back
edges. Grill for 5 minutes longer or until potatoes are tender.
Transfer to a serving dish.
Make Ahead: Prepare the potatoes earlier in the day to save time before
dinner. Scrub, cut and place potatoes in cold water with a little lemon
juice to retard browning. Refrigerate.
Variation: Combine sweet potatoes and crushed pineapple on foil. Top
with some brown sugar and butter; follow recipe from step 3.
Cook'N Express:
*To cut the grilling time in half, microwave the potato halves on high
for 1-1/2 to 2 minutes. Add to the onions and proceed as recipe
directs.
*For super-fast cooking, substitute shredded or cubed hash brown
potatoes for the new potatoes. Smaller potato pieces will cook in about
half the time.
Notes: Did you cook more potatoes than you need? Use leftovers to make
a delicious cold potato salad. Add diced green onion, red pepper and
pickle. Toss with your favorite salad dressing.
Source: Easy Everyday Cooking Recipe Card
VEAL SCALLOPINI
Try this delightful veal scallopini dish for dinner.
Serves: 6
Prep. time: 20 minutes
Cooking time: 12-15 minutes
1 1/2 pounds veal, cut in 6 thin slices across the grain
1/4 cup flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons minced onion
1/4 cup dry white wine
2/3 cup beef bouillon
1/2 pound fresh mushrooms, sliced
Parsley, for garnish
Flatten each veal slice between sheets of wax paper by pounding gently
with mallet until slices are about 1/4 inch thick. Pat slices
thoroughly dry on paper towels. Sprinkle lightly with mixture of flour,
Parmesan cheese, salt and pepper. Gently pound flour mixture into meat
with edge of plate. Heat 2 tablespoons of the butter and 1 tablespoon
olive oil in a large enameled or Teflon skillet (a must). Saute veal
slices for 4-5 minutes on each side, until lightly browned. Remove
slices to warm platter. (Add additional butter, if needed.) Add onion
and cook slowly for 1 minute. Pour wine and beef bouillon into skillet.
Boil rapidly to reduce liquid to about 1/4 cup stirring with a wooden
spoon (another must). Return veal slices to skillet and simmer for 5-10
minutes. Meanwhile saute mushrooms in remaining 1 tablespoon butter and
1/2 tablespoon olive oil; add to veal. Garnish with parsley. Serve with
rice or spaghetti.
Source: Houston Junior League Cookbook
CUCUMBER AND SHRIMP
SALAD WITH FETA
VINAIGRETTE
Prep time: 15 mins
Serves: 4
For the vinaigrette:
2 tablespoons red wine vinegar
pinch sugar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and deveined
salt to taste
2 pieces pita bread, cut into wedges
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta
cheese together. Slowly whisk in the olive oil. (This can be made in
advance and stored in the refrigerator for up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large
mixing bowl. Add the vinaigrette and toss to combine. Season with salt
and pepper. (This can be made in advance and stored in the refrigerator
for up to 2 days. The salad actually gets better as the vegetables
marinate in the vinaigrette for a day or two.)
3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Per Serving
Calories 408
Carbohydrate 41 g
Fat 13 g
Fiber 7 g
Protein 32 g
Saturated Fat 2 g
Sodium 565 mg
Source: Mary Margaret McBride's Encyclopedia of Cooking, 1958.
http://www.amazon.com/exec/obidos/ASIN/B002NQSGAU/atozreci-20
IMPOSSIBLY EASY
SPICY PORK AND CHICKEN
PIE
Savor a complete dinner in a dish with chicken, sausage, spinach and
cheese all mixed up in an easy Bisquick® bake.
Prep Time: 20 min
Total Time: 1 hour 5 min
Makes: 6 to 8 servings
1/2 lb bulk pork sausage
1 cup chopped cooked chicken
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to
drain
4 medium green onions, sliced (1/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® or Bisquick Heart Smart® mix
1 cup milk
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground sage
2 eggs
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
In 10-inch skillet, cook sausage over medium-high heat, stirring
occasionally, until no longer pink; drain. Sprinkle sausage, chicken,
spinach, onions and 1/2 cup of the cheese in pie plate.
2. In medium bowl, stir remaining ingredients until blended. Pour into
pie plate.
3. Bake uncovered 30 to 35 minutes or until knife inserted in center
comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 2
minutes longer or until cheese is melted. Let stand 5 minutes before
serving.
High Altitude (3500-6500 ft): No change.
Substitution
Monterey Jack or mozzarella cheese would also work well in this recipe.
Chopped turkey can easily replace the chicken.
Time-Saver
Use chicken that is freshly cooked, canned or purchased from the deli
to make this recipe into an easy supper.
Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 150); Total Fat 16g
(Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 130mg; Sodium 450mg;
Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 3g); Protein 20g
Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 20%; Iron 8%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat
Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker
http://www.bettycrocker.com/recipes.aspx/impossibly-easy-spicy-pork-and-chicken-pie
CHEESY
BROCCOLI-POTATO SOUP
Hearty soup made simple. Loaded with chicken, broccoli, cheese and
creamy potatoes, this flavorful soup is just minutes away.
Prep Time: 5 min
Total Time: 15 min
Makes: 6 servings
2 cups Progresso® chicken broth (from 32-ounce carton)
1/3 cup chopped onion
1 package (10 ounces) frozen chopped broccoli
1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)
2 cups cut-up cooked chicken
2 cups shredded Swiss cheese (8 ounces)
2 cups milk
1/2 teaspoon salt
1. Heat broth, onion and frozen broccoli to boiling in 3-quart
saucepan. Reduce heat; cover and simmer 5 minutes, stirring
occasionally.
2. Stir in potatoes until well blended; stir in remaining ingredients.
3. Heat over low heat about 5 minutes, stirring occasionally, until hot
and cheese is melted.
High Altitude (3500-6500 ft) Increase last heat time to 10 to 15
minutes.
Tips From The Betty Crocker® Kitchens
Did You Know...
Enjoy this quick-to-prepare soup on a cool autumn day. It not only
tastes good, but it's also packed with calcium from the milk, cheese
and broccoli.
Nutrition Information:
1 Serving: Calories 315 (Calories from Fat 135 ); Total Fat 15 g
(Saturated Fat 8 g); Cholesterol 80 mg; Sodium 730 mg; Total
Carbohydrate 17 g (Dietary Fiber 2 g); Protein 30 g Percent Daily
Value*: Vitamin A 24 %; Vitamin C 18 %; Calcium 48 %; Iron 6 %
Exchanges: 1 Milk; 1 Vegetable; 3 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker® Kitchens
AVOCADO MONTE CRISTO
A signature sandwich served west-coast style. Fresh avocados layered
with turkey, Jalapeno Jack cheese, cilantro and salsa.
Serves 12
3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pound)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs
Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of
bread. Cover 12 slices of bread with avocado slices. Top each with 2
slices of chicken or turkey and 1 slice cheese. Cover each with
remaining slice of bread, spread-side down, diagonally cut each in
half. Reserve.
Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich
in egg mixture, coating well. Brown in hot butter, about 2 minutes per
side.
Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.
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A
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Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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