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A
to Z
Recipes
October 23,
2011
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I've been
sending out recipe newsletters for well over a decade. Along the way,
I've been blessed to have met many, many wonderful folks. You know
them, too. You see them here twice a week (and daily the many years I
posted an issue every day). These folks have shared more than recipes
with me, although that is what you see of them. They have shared a part
of their life with me AND you. It takes a lot of time for recipes to
make their way to you. Those folks dedicate many hours making sure you
have great recipes here. And for free --- no one is making money here,
my friend. They do it out of the goodness of their heart. You may be
one of the few whose name is in most issues. I am extremely grateful
for each and every one of you who unselfishly share your time and
efforts with our a2z family here. Jean Price
who lives in Central Square, NY near Syracuse is one of my "regulars".
I missed hearing from her much of the summer because she was in the
hospital for weeks. I share this personal information about her for 2
reasons. First, I ask that you
include her in your prayers. She has
been diagnosed with stage 4 lung cancer. Second, I want to
explain why
all the recipes in today's issue are from her. We'll share just a
sample of the huge amount of recipes I still have on file from this
very generous woman. You'll also learn a little bit more about Jean in
the recipes section. Jean, here's to your complete recovery!
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
(None
recently)
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space at the
house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Tailgating
Recipes". My thanks to Larry J. in Spring
Hill, TN for suggesting this topic. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on 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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Generosity
during life is a very different thing from generosity in the
hour of death; one proceeds from genuine liberality and benevolence,
the other from pride or fear.
~Horace Mann
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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A Priceless Gift
by Helen Steiner Rice
~Shared by Treva, NC
Friendship is a priceless gift
That can't be bought or sold,
But its value is far greater
Than a mountain made of gold.
For gold is cold and lifeless,
It cannot see nor hear,
And in your times of trouble,
It is powerless to cheer.
It has no ears to listen,
No heart to understand.
It cannot bring you comfort
Or reach out a helping hand.
So when you ask God for a gift,
Be thankful that he sends,
Not diamonds, pearls, or riches,
But the love of a real, true friend.
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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Tips Of A Lifetime
~Shared by Larry
H., Toronto, Canada
Old Amish Proverb: Eat it up, wear it out, make it do, or do without!
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent
ice cream drips.
Use a meat baster to "squeeze" your pancake batter onto the hot griddle
~ perfect shaped pancakes every time.
To keep potatoes from budding, place an apple in the bag with the
potatoes.
To prevent eggshells from cracking, add a pinch of salt to the water
before hard-boiling.
Run your hands under cold water before pressing Rice Krispies treats in
the pan ~ the marshmallow won't stick to your fingers.
To get the most juice out of fresh lemons ~ bring them to room
temperature and roll them under your palm against the kitchen counter
before squeezing.
To easily remove burnt on food from your skillet ~ simply add a drop or
two of dish soap and enough water to cover bottom of pan, and bring to
a boil on stovetop ~ skillet will be much easier to clean now.
Spray your Tupperware with nonstick cooking spray before pouring in
tomato-based sauces ~ no more stains.
When a cake recipe calls for flouring the baking pan, use a bit of the
dry cake mix instead ~ no white mess on the outside of the cake. For
chocolate cake ~ dust with cocoa.
If you accidentally over salt a dish while it's still cooking ~ drop in
a peeled potato ~ it absorbs the excess salt for an instant "fix me up".
Wrap celery in aluminum foil when putting in the refrigerator ~ it will
keep for weeks.
Brush beaten egg white over piecrust before baking to yield a beautiful
glossy finish.
Place a slice of apple in hardened brown sugar to soften it back up.
When boiling corn on the cob, add a pinch of sugar to help bring out
the corns natural sweetness.
To determine whether an egg is fresh, immerse it in a pan of cool,
salted water.? If it sinks, it is fresh ~ if it rises to the surface,
throw it away.
If you have a problem opening jars ~ try using latex dishwashing gloves
~ they give a non-slip grip that makes opening jars easy.
Potatoes will take food stains off your fingers ~ just slice and rub
raw potato on the stains and rinse with water.
To get rid of itch from mosquito bite ~ try applying soap on the area ~
instant relief.
When you get a splinter ~ reach for the scotch tape before resorting to
tweezers or a needle.? Simply put the scotch tape over the splinter,
and then pull it off. Scotch tape removes most splinters painlessly and
easily.
Clean a thermos bottle ~ fill the bottle with water, drop in four
Alka-Seltzer tablets, and let soak for an hour (or longer, if
necessary). Baking soda also works well in warm water.
To remove odor of garlic from hands, wet hands with water and then rub
with a spoonful of salt and rinse.
To keep marshmallows from turning hard, store them in the freezer.
To keep eyes from tearing when cutting onions, put a piece of bread in
your mouth before you start.
To hasten the ripening of tomatoes or avocados, put them in a brown
paper bag, close the bag and leave at room temperature for a few days.
(Works well with fruit also)
Before measuring honey or other syrup, oil the cup with cooking oil
and rinse in hot water.
You'll get more juice from a lemon if you first warm it in a glass of
warm water, or at least room temperature.
Egg shells can be easily removed from hard boiled eggs if they are
quickly rinsed in cold water first.
Next time a plastic bread wrapper melts onto the toaster or the
coffeepot, try this. Rub some petroleum jelly on the spot, reheat the
appliance and use a paper towel to rub off the plastic and the printing.
To make your own cleaning solution for windows and mirrors: Mix 1/2
gallon water, 1/2 cup white vinegar, 1/2 cup isopropyl alcohol
(available at drugstores), 1 squirt of dishwashing liquid. NO STREAKS!
Rub your cat with a damp paper towel to collect the hair and dirt.
Helps eliminate the amount of shedding hair.
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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(Just for you, Jean!)
Paraprosdokians
~Shared by Pat,
Reno, NV
These have been around before, but they still brighten the day!
Light travels faster than sound. This is why some people appear
bright until you hear them speak.
If I agreed with you, we'd both be wrong.
We never really grow up, we only learn how to act in public.
War does not determine who is right - only who is left.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting
it in a fruit salad.
Evening news is where they begin with 'Good Evening,' and then proceed
to tell you why it isn't.
To steal ideas from one person is plagiarism. To steal from many
is research.
A bus station is where a bus stops. A train station is where a train
stops. On my desk, I have a work station.
I thought I wanted a career. Turns out I just wanted paychecks.
Whenever I fill out an application, in the part that says, "In case of
emergency, notify: I put 'DOCTOR'."
I didn't say it was your fault, I said I was blaming you.
Women will never be equal to men until they can walk down the street
with a bald head and a beer gut, and still think they are sexy.
Behind every successful man is his woman. Behind the fall of a
successful man is usually another woman.
A clear conscience is the sign of a fuzzy memory.
You do not need a parachute to sky dive. You only need a parachute
to sky dive twice.
Money can't buy happiness, but it sure makes misery easier to live with.
There's a fine line between cuddling and holding someone down so they
can't get away.
I used to be indecisive. Now I'm not so sure.
You're never too old to learn something stupid.
To be sure of hitting the target, shoot first and call whatever you hit
the target.
Nostalgia isn't what it used to be.
Change is inevitable, except from a vending machine.
Going to church doesn't make you a Christian any more than standing in
a garage makes you a car.
A diplomat is someone who tells you to go to hell in such a way that
you look forward to the trip.
Hospitality is making your guests feel at home even when you wish they
were.
I always take life with a grain of salt... plus a slice of lemon, and a
shot of tequila.
When tempted to fight fire with fire, remember that the Fire Department
usually uses water.
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:
All
of today's recipes are from Jean Price
who resides in Central Square, NY, near Syracuse. Jean has been an a2z
participant and friend for many years now. She is a true patriot, a
staunch supporter of military veterans, and has a wonderful sense of
humor. Besides all that, the girl can cook! She was in the catering
business for years and certainly knows her way around a banquet table.
She has shared recipes with me for years and I am pleased to share some
of those with you today.
Thanks, Jean!
PECAN DELIGHTS
2-1/4 cup packed brown sugar
1 cup butter or margarine
1 cup light corn syrup
1/8 tbs salt
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract
1-1/2 pounds whole pecans
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) milk chocolate chips
2 tbs shortening
In a large saucepan, combine the first four ingredients. Cook over
medium heat until all sugar is dissolved. Gradually add milk and mix
well. Continue cooking until candy thermometer reads 248°F (firm- ball
stage). Remove from the heat; stir in vanilla until blended. Fold in
the pecans. Drop by tablespoonfuls onto a waxed paper-lined cookie
sheet. Chill until firm. Melt chocolate chips and shortening in a
microwave-safe bowl or double boiler. Drizzle over each cluster. Cool.
Makes about 4 dozen.
RED BEET EGGS
This is an Amish recipe.
Hard boil eggs for 10 minutes -- no longer or the egg whites will
become rubbery. Place in enough red beet juice to cover eggs, and soak
for at least 2 days.
You can use the juice from either red beets purchased at the grocery
store, or you can pickle your own red beets:
Red Beet Pickles
2 quarts diced or sliced beets, cooked
3 small onions
3 green peppers
2 cups vinegar
3 cups sugar
3 tsp. salt
1/2 cup grated horseradish, optional
Dissolve sugar and salt in hot vinegar. Add horseradish (if used) and
bring to a boil. Add beets and chopped onion and simmer 20 minutes.
Place in 2 sterilized quart jars or keep in the refrigerator.
MEXICAN POZOLE
Only a small amount of oil is needed to saute meat.
Ingredients:
2 pounds lean beef, cubed
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cilantro
1 can (15 ounce) stewed tomatoes
2 ounces tomato paste
1 can (1 lb. 13 ounce) hominy
Directions:
In a large pot, heat oil. Saute beef.
Add onion, garlic, salt, pepper, cilantro, and enough water to cover
the meat. Cover pot and cook over low heat until meat is tender. Add
tomatoes and tomato paste. Continue cooking for about 20 minutes.
Add hominy and continue cooking another 15 minutes, stirring
occasionally, over low heat. If too thick, add water for desired
consistency.
Option: Skinless, boneless chicken breasts may be used instead of beef
cubes. Yield: 10 servings--Serving size: 1 cup
Each serving provides: Calories: 253, Total fat: 10g, Saturated fat:
3g, Cholesterol: 52mg, Sodium: 425mg, Calcium: 28mg, Iron: 3mg
WESTERN QUICHE
6 Servings
Ingredients
1 bunch scallion (sliced)
1 small green pepper (chopped)
2 ounces Canadian bacon (chopped)
1/2 cup shredded reduced-fat cheddar cheese
1 cup fat-free evaporated milk
3/4 cup liquid egg substitute
2 teaspoons Dijon mustard
1/4 teaspoon ground nutmeg
1 tablespoon grated parmesan cheese
Directions
Preheat the oven to 350°F.
Coat a pie pan with cooking spray.
Heat a medium nonstick skillet coated with cooking spray over medium
heat.
Cook the scallions, bell pepper, and bacon for 3 minutes, or until
softened.
Spoon into the prepared pie pan.
Top with the Cheddar.
In a large bowl combine the milk, egg substitute, mustard, and nutmeg.
Pour into the pie pan.
Sprinkle with the Parmesan.
Bake for 35 minutes, or until golden and a knife inserted in the center
comes out clean.
Nutrition Facts
Serving Size 1 (129g)
1/2 cup reduced-fat cheddar cheese
Calories 92
Calories from Fat 20 (21%)
Amount Per Serving %DV
Total Fat 2.2g 3%
Saturated Fat 0.7g 3%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 7 mg 2%
Sodium 284 mg 11%
Potassium 388 mg 11%
Total Carbohydrate 8.2g 2%
Dietary Fiber 1.1g 4%
Sugars 6.1g
Protein 10.1g 20%
CHOCOLATE BANANA
SMOOTHIES
2 tbs. cocoa mix
1 cup frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled
In a medium bowl, stir cocoa and whipped topping. Fold in sliced
bananas and half of the crumbled cookies. Divide into 4 serving dishes,
garnish with remaining cookie crumbs. Refrigerate until serving time.
LAURA BUSH'S COWBOY
COOKIES
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups (3 sticks butter) at room temperature
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla extract
3 cups semi-sweet chocolate chips
3 cups old fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans
Preheat oven to 350 degrees F.
Mix flour, baking soda, baking powder, cinnamon and salt in a bowl.
In an 8-quart bowl, beat butter on medium speed until light and creamy,
1 minute. Gradually beat in the sugars; beat to combine, 2 minutes. Add
eggs, one at a time, beating between each addition. Beat in vanilla
extract. Stir in flour mixture until just combined. Add chocolate
chips, oatmeal, coconut and pecans.
For each cookie, drop by the spoonful onto ungreased cookie sheet,
spacing 3 inches apart. Bake for 17 to 19 minutes until edges are
lightly browned. Laura says to rotate cookie sheets half-way through
baking time. I didn't. Remove from pan to cool on racks.
Makes about 3 dozen delicious cookies. (No wonder the President had to
exercise so faithfully.)
PARMESAN PORK
TENDERLOIN
1 lb. pork tenderloin
3 tbs. seasoned bread crumbs
1 tbs. grated Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
2 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, approximately 1 inch thick.
Place each slice on its cut surface and flatten with heel of hand to
1/2 inch thickness. Combine crumbs, Parmesan cheese, salt and pepper;
dredge pork slices to coat. Pan fry slowly, with onion and garlic, in
oil in large frying pan 10 minutes. 4 servings.
PINEAPPLE CASSEROLE
2 large cans pineapple tidbits, drained
1 cup sugar
1/2 cup flour (sifted with sugar)
1 stick butter or margarine
1 package. Ritz crackers
Mix with pineapple in casserole dish. Melt butter. Mix with Ritz
crackers. Spread on top of pineapple mixture and bake at 350 degrees
for 30 minutes.
SPINACH MANICOTTI
This came from Mr. Food's quick and easy diabetic cooking. An easy way
to fill the pasta is to place the cheese mixture in a large resealable
plastic storage bag, then snip off a corner, just squeeze the filling
into the shells, like using a pastry bag.
40 min
1 (8 ounce) package manicotti (14 shells)
1 small onion, diced
2 cloves garlic, minced
1/4 lb fresh mushrooms, diced
1 (32 ounce) container part-skim ricotta cheese
4 ounces shredded part-skim mozzarella cheese
1 egg
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
2 cups light spaghetti sauce
2 tablespoons grated parmesan cheese
Cook the manicotti shells according to the package directions, omitting
the salt; drain rinse and drain again and place in a large baking dish,
preheat the oven to 400 degrees.
Coat a small saucepan with nonstick cooking spray, add the onion and
garlic and saute over medium heat until tender, add the mushrooms and
saute until brown.
Meanwhile, inn a large bowl, combine the ricotta and mozzarella
cheeses, the egg, spinach, basil, oregano and pepper, add the onion
mixture; mix well.
Spoon the mixture into the manicotti shells, top with the spaghetti
sauce and sprinkle with the parmesan cheese, cover with aluminum foil
and bake for 30-35 minutes, or until heated through.
Nutrition Facts
Serving Size 1 (266g)
7 servings
The following items or measurements
are not included below:
light spaghetti sauce
Calories 392
Calories from Fat 139 (35%)
Amount Per Serving %DV
Total Fat 15.5g 23%
Saturated Fat 9.1g 45%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 84mg 28%
Sodium 339mg 14%
Potassium 492mg 14%
Total Carbohydrate 36.0g 11%
Dietary Fiber 2.9g 11%
Sugars 2.4g
Source: Recipezaar
http://www.recipezaar.com
GREEN TREASURE SALAD
A 5 A Day Recipe from the National Cancer Institute.
1 C green apple
1 C green grapes
1/2 C mini marshmallows
1/2 C lemon yogurt
2 tbsp slivered almonds
Core and seed the apple, and cut into 4 pieces. Mix together apple,
grapes, marshmallows, yogurt, and almonds. Makes 4 servings.
Nutritional Information (1 serving):
Calories: 124
Carbohydrate: 23 grams
Protein: 3 grams
Fat: 3 grams
SKILLET APPLE PANCAKE
4 tablespoons unsalted butter for coating skillets
3 cups thinly sliced apples
1-1/2 lemons (zest and juice)
3 tablespoons sherry or Madeira
4 large eggs
1 cup all-purpose flour sifted then measured
1 teaspoon salt
2 tablespoons sugar
1 cup milk
6 tablespoons melted butter
confectioners' sugar
Heat oven to 425 degrees. Coat generously 2 large nonstick skillets,
ovenproof. Core, peel and slice apples into uniform thin slices. Grate
only the yellow part from the lemon peel. Squeeze the juice from the
lemon. Add the zest, lemon juice and sherry or Madeira to the apple
slices. Mix carefully. Beat the eggs with an electric mixer until
fluffy. Add the flour, salt and sugar alternately with the milk. Beat
until the mixture is free of lumps and smooth. Evenly divide the batter
between the 2 skillets. Cover the batter in the skillets generously
with the apple. Sprinkle the apples with 2 tablespoons of melted butter
using 1 tablespoon of butter per skillet. Place skillets on the middle
shelf of the hot oven. Bake for about 15 to 20 minutes or when pancakes
are well-done, puffed around the sides, and are a golden brown.
Sprinkle with the remaining 4 tablespoons melted butter. Transfer the
pancakes to warm platter. Sprinkle them with sifted confectioners'
sugar. Cut each pancake into 6-8 triangles. Serve with favorite
preserves or whipped cream.
BEEF TARRAGON
Ingredients:
2 (4-ounce) pieces filet mignon, cut 1 inch thick
3 tablespoons olive oil
3 large tarragon sprigs
1/2 tablespoon cracked black pepper
1 cup chicken broth
2 tablespoons Dijon mustard
Directions:
Place meat in shallow bowl. Add oil, 2 tarragon sprigs and pepper. Add
meat and turn to coat both sides. Cover and refrigerate 1 hour.
Meanwhile, pour broth into small pan. Cook over medium heat until broth
is reduced to 1/4 cup. Set aside.
Bring meat to room temperature. Lift out of oil. Place on grid of
outdoor grill and grill 4 to 5 inches from heat 4 minutes per side, or
longer for medium doneness.
To serve, remove meat from grill and place on heated platter. Reheat
broth. Whisk in mustard until smooth. Chop up 1 teaspoon leaves from
remaining tarragon sprig and stir in. Pour sauce over meat.
Serve immediately. Makes 2 servings.
BACON BRUNCH SOUFFLE
CASSEROLE
4 cups cubed day old firm white or French bread
2 cups shredded cheddar cheese
10 eggs, lightly beaten
4 cups milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
Dash of freshly ground pepper
8 to 10 slices cooked bacon, crumbled
1/2 cup sliced mushrooms
1/2 cup chopped peeled tomato
Generously butter 13x9x2 baking dish. Arrange bread cubes in dish
and sprinkle with cheese. Beat together next 5 ingredients with
pepper to taste and pour evenly over cheese and bread. Sprinkle
with bacon, mushrooms and tomato. Cover and chill overnight.
Preheat oven to 325. Bake casserole uncovered until set, about 1
hour (tent with foil if top begins to over brown).
COTTAGE LUNCH SALAD
Nice crisp lettuce leaves filled with no fat cottage cheese, spring
onions, radish and celery, garnished with tomatoes, cucumber and radish
and seasoned with dill.
6 large lettuce leaves (I use iceberg)
1 cup fat-free cottage cheese
2 spring onions, chopped
1 stalk celery, from the heart chopped
1 large red radish, chopped
1/2 teaspoon dried dill
salt & freshly ground black pepper
1 large plum tomato, sliced
1 large red radish, sliced
8-10 thinly sliced peeled cucumber slices
Arrange 3 large lettuce leaves on each of two plates, set aside.
Place cottage cheese in a bowl and add chopped spring onions, radish,
celery, dried dill and salt and pepper to taste.
Mix well.
Place half of cottage cheese mixture on top of lettuce on each plate.
Garnish with sliced radish, cucumber and tomatoes.
Sprinkle salt and pepper to taste over garnishes.
Source: Recipezaar
http://www.recipezaar.com
SHERRIED STUFFED
MUSHROOMS
1 1/2 lbs. medium size mushrooms
3/4 cup melted butter or margarine
1/3 cup minced green onion
1/3 cup sherry
1 1/4 cups seasoned breadcrumbs
Heat oven to 350F.
Wipe mushrooms with a damp paper towel and remove the stems. Swirl the
mushroom caps in the melted butter and place on a shallow baking sheet.
Mince the mushroom stems, then sauté the stems and green onions in the
remaining butter until very tender. Remove from the stove and stir in
the sherry and breadcrumbs.
Spoon the mixture into the mushroom caps and bake until hot, about 10
to 15 minutes. Serve warm. Makes about 24 appetizers.
HOBO BREAD
2 cups raisins
1 1/2 cups boiling water
4 teaspoons baking soda
4 teaspoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 3/4 cups walnuts
4 cups flour
Pour boiling water over raisins; let cool. Stir in soda and other
ingredients.
Fill 6 or 7 greased and floured large soup cans to half full.
Bake at 350 degrees for 45 minutes to an hour. Cool and remove from
cans.
Makes 6 or 7 large loaves or 24 servings.
Per serving: 214 calories; 6.5 g fat (0.9 g saturated fat; 27 percent
calories from fat); 35.3 g carbohydrates; 20 mg cholesterol; 315 mg
sodium; 5.3 g protein; 1.4 g fiber.
CHICKEN AND CILANTRO
BITES
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable oil
Stir together soy and vinegar in a bowl for dipping sauce.
Stir together chicken, egg, cilantro, scallions, sesame oil, and salt
with a fork until just blended.
Spread cornstarch in a shallow baking pan. With wet hands form chicken
mixture into 1-inch balls, transferring them to baking pan as formed.
Wash and dry your hands, then gently roll balls in cornstarch until
coated. (Balls will be soft.)
Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately
high heat until hot but not smoking, then cook half of balls, turning
over occasionally, until firm and golden (they will flatten slightly),
2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
Add remaining 1/4 cup oil to skillet and cook remaining balls in same
manner. Serve meatballs with dipping sauce.
Makes about 30 hors d'oeuvre.
STUFFED NEW POTATOES
12 small new, same-sized red or white potatoes
1/4 cup crème frâiche or sour cream
1/4 lb. bacon, cooked crisp and crumbled
1/4 cup crumbled blue cheese or shredded cheddar
2 tablespoons chopped chives
Note: Don't try to substitute small potatoes for new in the original
Stuffed New Potatoes recipe or any of its' variations. It's just not
the same.
Bring enough salted water to cover the potatoes to boil in a medium
size saucepan. Place the potatoes in the boiling water and reduce the
temperature to low. Cover and cook until tender, about 15 minutes. Do
not overcook. Remove the potatoes and cool.
Just before serving, cut each potato in half and carefully scoop out a
portion of the center with a small spoon or melon baller. (If need be,
you can take a very thin slice of potato off the bottom so that it will
sit flat.) Place a small dollop of crème frâiche or sour cream in the
center. Top with a pinch of cheese, bacon and chives. Makes 24
appetizers.
Stuffing Variations:
Crème Frâiche topped with 1/4 teaspoon black caviar (about 3
tablespoons total) and a chive garnish.
Stuffing: 1/2 cup chopped artichoke hearts with 1/4 cup mayonnaise, 1/4
cup grated Parmesan cheese and pinch of cayenne pepper. Garnish: 2
tablespoons chopped parsley, 2 tablespoons shredded lemon peel and 1
teaspoon minced garlic, combined.
Combine 1/2 cup smoked salmon, 1/4 cup sour cream, 2 tablespoons minced
red onion, 1 teaspoon capers, drained, and ½ teaspoon prepared
horseradish.
BLUEBERRY ORANGE
MUFFINS
Low fat and low sugar yummiest! Found in Diabetic Cooking magazine, we
enjoy these not-too-sweet cake-like muffins with fresh blueberries.
With just a hint of orange flavor, I think I'll add one teaspoon of
orange zest next time. If you prefer a sweeter muffin, I'd suggest
increasing the sugar to 1/2 cup. This recipe can make 6 jumbo muffins
or 3 jumbo/ 6 regular or just 12 regular!
30 min; 10 min prep
SERVES 12 , 12 regular sized muffins
1 3/4 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup nonfat milk (skim)
1/4 cup butter, melted and slightly cooled
1 egg, lightly beaten
3 tablespoons orange juice concentrate, thawed
1 teaspoon vanilla
3/4 cup blueberries (fresh or frozen)
Preheat oven to 400*F. Grease (or line with cupcake liners) muffin
pans. Set aside.
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in
large bowl.
Beat milk, butter, egg, orange juice concentrate and vanilla in medium
bowl until well blended.
Add milk mixture to flour mixture; mix lightly just until moistened.
Stir in blueberries just until berries are evenly distributed.
Fill prepared muffin cups 3/4 full. Bake 20-25 minutes or until
toothpick inserted into centers comes out clean. Cool 5 minutes; remove
from pan to wire rack. Serve warm or at room temperature.
Nutrition Facts
Serving Size 1 (63g)
Recipe makes 12 servings
Calories 146
Calories from Fat 40 (27%)
Amount Per Serving %DV
Total Fat 4.5g 6%
Saturated Fat 2.6g 13%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 28mg 9%
Sodium 266mg 11%
Potassium 88mg 2%
Total Carbohydrate 23.5g 7%
Dietary Fiber 0.8g 3%
Sugars 8.9g
Protein 3.1g 6%
Source: Recipezaar
http://www.recipezaar.com
BEEF TIPS & GRAVY
A traditional family favorite.
Prep: 15 minutes
Cook: 1-1/2 to 2 hours
Servings: Serves 4
2 lbs. cubed beef for stew, or round, or chuck roast cut into cubes
1 tbs. vegetable oil
1 small onion, chopped
2 cups water
1/4 cup Worcestershire sauce
1 tbs. soy sauce
1 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper
1 package (.75 oz.) dry brown gravy mix
1 cup water
In a large nonstick skillet, or Dutch oven, heat oil over medium heat.
Saute onion until soft. Add beef cubes and cook, stirring often, until
meat is browned on all sides.
Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt
and pepper to beef. Bring to a boil; reduce heat, cover and simmer for
1-1/2 to 2 hours.
Meanwhile, combine gravy mix package with 1 cup water. Mix thoroughly
and stir into meat mixture. Simmer, stirring frequently until slightly
thickened.
Serve over rice, egg noodles, or mashed potatoes.
SAUSAGE AND HOMINY
Serves: 6
6 links (about 1-1/2 pounds) fresh pork sausage
1 teaspoon butter
1 medium onion, chopped
1 medium green pepper, cored, seeded, chopped
3 cups cooked hominy* or well-drained canned hominy
Salt and pepper to taste
Pierce sausages with a fork several times. Place in a skillet and cover
with water. Bring to a boil over high heat. Reduce heat to medium,
cover, and cook for 15 minutes. Drain. Heat the sausages uncovered, n a
skillet over low heat until skillet is dry. Add the butter, onion, and
green pepper. Cook, stirring vegetables and turning sausages until
veggies are tender and sausages are browned on all sides, about 5
minutes. Stir in the hominy and season with salt and pepper to taste.
Heat until hominy is warmed through. Serve at once.
*To cook hominy, combine 1 cup rinsed and sorted hominy, 5 cups water,
and 1 teaspoon salt. Soak overnight in the refrigerator. Bring to a
boil the next day. Reduce heat, cover, and simmer for 5-6 hours or
until tender, adding more water as needed. You may also cook rinsed,
sorted hominy in a slow-cooker. Add 5 cups boiling water to the hominy,
1 teaspoon salt, and cook on low for 6-8 hours.
Source: DVO Recipe Center
SNOW CANDY
1 lb white bark candy
1 lb salted nuts
2 cups crispy rice cereal
Melt candy in a double boiler. Add nuts and cereal. Mix well. Spoon
onto waxed paper. Refrigerate until firm. Break into pieces and store
in air tight container.
CHICKEN AND
VEGETABLE BUNDLES
Ingredients:
4 skinless, boneless chicken breasts
1 large carrot
1 small zucchini
1 small red pepper
1 clove garlic, finely minced
1 large scallion or green onion, finely diced
1/4 cup white wine
1/4 cup chicken stock
1 tsp. fresh basil and oregano (or several leaves)
Salt and Pepper - to taste
Olive Oil
4 rectangles 12" long of heavy duty foil
Combine garlic, shallot, wine, stock and seasonings in a bowl, mix
well. Add chicken and marinate at least 15 minutes. Preheat oven to 375
degrees. Place sheet of foil on a flat surface and brush lightly with
oil. Drain marinade from chicken and place one breast in center of each
sheet. Divide vegetables, placing on top of the chicken and drizzling
with more oil if desired. Fold the foil by bringing the long sides to
the middle, place flat against each other and fold them down crimping
each layer tightly until folded down to the food. Then fold and crimp
the sides the same way. if the sides do not stay closed, you can use a
staple to secure them, just be careful when serving. Place the bundles
on a baking sheet and bake in the oven for 15 minutes. Allow to cool a
few minutes and then cut them open. You can either dish the contents
out or serve them in the bundles.
Notes: You can substitute any meat, poultry or seafood. You can also
change the marinade and the vegetables using the same amounts. Lastly,
parchment paper may be used for a nicer presentation.
ALLOUETTE CARAMEL
APPLE BRIE
This is just lovely as we enter Fall and the Holiday! Warm creamy brie
with fresh apples and sweet caramel!
20 min; 5 min prep
SERVES 8, 1 brie wheel
2 tablespoons caramel fruit dip
1 (13 1/4 ounce) package alouette baby brie cheese, Original
2 apples, sliced
lemon juice to brush on apple
Spread caramel over the top of Alouette Baby Brie.
Brush apples with lemon juice to prevent browning.
Arrange apples on top of the Alouette Baby Brie.
Serve at room temperature.
Nutrition Facts
Serving Size 1 (133g)
Recipe makes 8 servings
2 tablespoons caramels
Calories 174
Calories from Fat 117 (67%)
Amount Per Serving %DV
Total Fat 13.0g 20%
Saturated Fat 8.2g 40%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 46mg 15%
Sodium 294mg 12%
Potassium 108mg 3%
Total Carbohydrate 5.0g 1%
Dietary Fiber 0.8g 3%
Sugars 3.8g
Source: Recipezaar
http://www.recipezaar.com
CHRISTMAS CHEESECAKE
TOPPED BROWNIES
Ingredients
1 (21 1/2 oz) package brownie mix
1 (8 oz) package cream cheese; softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
1 (16 oz) container prepared chocolate frosting
Method
Preheat oven to 350F. Grease a 9 by 13 inch baking pan. Prepare brownie
mix according to the directions on the package. Spread into prepared
baking pan. In a medium bowl, beat cream cheese, butter and cornstarch
until fluffy. Gradually beat in sweetened condensed milk, egg and
vanilla until smooth. Pour cream cheese mixture evenly over brownie
batter. Bake for 45 minutes, or until top is lightly browned. Allow to
cool, spread with frosting and cut into bars.
BROCCOLI &
SHRIMP SALAD
6 cups small broccoli florets
1/2 cup cooked and peeled shrimp
3/4 cup thinly sliced radishes
1/3 cup nonfat sour cream
1/3 cup nonfat mayonnaise
1/3 cup plain nonfat yogurt
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon salt
Steam broccoli, covered for 3 minutes. Cool. Combine all ingredients
and stir well. Serve chilled. Makes 8 servings.
Nutritional Information (1 serving):
Calories: 61
Carbohydrate: 7 grams
Protein: 6 grams
Fat: 2 grams
Saturated Fat: 1 gram
Cholesterol: 34 mg
Fiber: 2 grams
Sodium: 244 mg
Potassium: 308 mg
Calcium: 71 mg
Exchanges: 1 vegetable, 1 lean meat
CRANBERRY BARK
Melt two pounds of white chocolate in double boiler, stir constantly.
Remove from heat, add pecans, almonds, etc. & bag of Craisins
(sweetened dried cranberries) available in supermarket.
Pour on to wax paper lined cookie sheet.
Put in freezer for ten minutes.
Break into pieces and put into boxes, tins or small jars.
CREAMY RANCH SALAD
DRESSING
1 cup low-fat cottage cheese
1/2 tsp garlic powder
2/3 cup low-fat plain yogurt
1/2 tsp dried basil
2 green onions, chopped
1/4 tsp dried oregano
1 tsp dijon mustard
In food processor or blender, process cottage cheese and yogurt until
smooth. Pour into bowl and stir in onions and seasonings. Cover
and refrigerate for at least 30 min so flavors develop. Store
for up to one week. Stir before serving.
Makes (9) 3 tbsp Servings
Dietary Exchanges:
1/2 Milk Choice (2%)
Nutrients Per Serving:
37 Calories
3 gram Carbohydrates
5 gram Protein
1 gram Fat
IRISH COFFEE
CAKE
CAKE
4 ounces Butter, at room temperature
4 ounces Granulated sugar
2 Eggs
4 ounces Self-raising flour
2 Tablespoons Coffee essence**
IRISH COFFEE SYRUP
150 milliliters Strong black coffee
4 ounces Sugar (for coffee syrup)
4 Tablespoons Irish whiskey
ICING
150 milliliters Heavy whipping cream
Powdered sugar to taste
1 Tablespoon Whiskey, or to taste
Chopped nuts*
*Or grated chocolate.
**This is a concentrated, liquid coffee easily found in Ireland, but
probably not in the States. I would dissolve 2 T of a good instant
coffee (Taster's Choice or something similar) in an equivalent amount
of water, and use that.
Grease and flour an 8-inch cake pan (preferably a springform cheesecake
pan). Preheat oven to 350F. Cream the butter and sugar until light and
fluffy, then beat in the eggs, adding a little flour and beating well
after each addition. Stir in the coffee essence, and mix thoroughly.
Turn the mixture into the prepared pan, and bake for 35-40 minutes
until springy to the touch. Turn out and cool on a wire rack.
To make the Irish coffee syrup, put the coffee and sugar into a small
pan and bring up to the boil, stirring to dissolve the sugar. Then boil
for 1 minute. Remove from heat and add the whiskey.
Wash and dry the pan the cake was baked in, and return the cooled cake
to it: then pour the hot coffee syrup all over it. Leave in a cool
place for several hours, then turn out.
Whip the cream until it's thick, sweeten slightly with powdered sugar,
and add whiskey to taste. Spread the cake with the whipped cream and
chill for an hour before sprinkling with chopped nuts or grated
chocolate. Servings: 4.
HAMBURGER GREEN BEAN
CASSEROLE
1 can cream of mushroom soup
1/3 cup bread crumbs
1/4 cup onion, chopped
1 egg
1 lb. ground beef
Salt & pepper
Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line
a small casserole with this mixture like a pie shell. Mix remaining
soup with 1 (16 ounce) can of green beans and fill centers of
casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40
minutes.
APPLE CUSTARD PIE
1 stick melted butter
1 cup sugar
1 1/2 tablespoons flour
1 teaspoon apple pie spice or cinnamon
1 pie crust, unbaked
2 cups chopped apples
2 eggs, slightly beaten
Mix dry ingredients. Mix with melted butter. Add 2 eggs. Pour into
unbaked pie shell and add chopped apples. Bake at 375 degrees for 30 to
45 minutes.
TURKEY THIGH AND
HOMINY CHILI
PREP AND COOK TIME: 6 3/4 to 7 3/4 hours on low, 4 3/4 to 5 3/4 hours
on high
NOTES: Serve with warm cornbread.
MAKES: 6 to 8 servings
1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
6 cloves garlic, peeled and minced or pressed
1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper
1. In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell
pepper, garlic, jalapeño, chili powder, oregano, and cumin.
2. Pull off and discard skin from turkey thighs; trim off and discard
fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and
tomatoes with juice over turkey.
3. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours
on low, 4 to 5 hours on high. If possible, turn meat over about halfway
through cooking.
4. With a slotted spoon, transfer turkey to a plate. Skim and discard
any fat from cooking liquid. When turkey is cool enough to handle, in
about 10 minutes, discard bones and tear meat into large chunks. Return
meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.
5. Spoon turkey chili into wide bowls. Top portions as desired with
cheese, olives, and green onions. Add salt and pepper to taste.
Per serving: 209 cal., 21% (43 cal.) from fat; 22 g protein; 4.8 g fat
(1.4 g sat.); 19 g carbo (3 g fiber); 359 mg sodium; 73 mg chol.
RAVIOLI CASSEROLE
1 1/2 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced or
1/8 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 (14 oz.) can stewed tomatoes
1 tsp. dried crushed oregano
1 tsp. Italian seasoning
Salt and pepper, to taste
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (16 oz.) pkg. bow-tie pasta, cooked and drained
1/2 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese
In a large skillet over medium-high heat, brown ground beef, onion and
garlic. Cook until onion becomes clear and soft, approximately 20
minutes.
Drain excess fat. Transfer meat mixture to crock pot. Add the tomatoes,
tomato sauce, oregano, Italian seasoning, and salt and pepper, stirring
to break up stewed tomatoes. Cover and cook on LOW for 7 to 8 hours or
on HIGH for 3 1/2 to 4 hours. During the last 30 minutes of cooking,
turn on HIGH if on LOW. Stir in the cooked pasta, spinach and cheese.
Serve immediately when mozzarella cheese is melted. Serves 6
STUFFED CHICKEN ROLLS
Makes: 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to
1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
PREHEAT oven to 400F. Combine stuffing mix and water in medium bowl.
Let stand 5 min. Stir in eggs. PLACE chicken, top-sides down, on large
cutting board; spread evenly with stuffing mixture. Starting at one of
the short ends, tightly roll up each chicken breast. Place, seam-sides
down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken.
Sprinkle with paprika. BAKE 30 min. or until chicken is cooked through
(170F).
How To Pound Chicken Breasts Place 2 of the chicken breasts in large
freezer-weight resealable plastic bag. Pound chicken with the side of a
heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick.
Remove chicken from bag; set aside. Repeat with remaining chicken
breasts.
Great Substitute: Omit milk. Substitute 1 jar (12 oz.) chicken gravy
for the canned soup.
PINEAPPLE GLAZED
PORK TENDERLOIN
1 1/4 to 1 1/2 lbs. pork tenderloin
1 (8 1/2 oz.) can sliced pineapple
1 tsp. dry mustard
1/2 tsp. ground ginger
1/2 tsp. paprika
1 tbs. brown sugar
1 tbs. lemon juice
2 tsp. cornstarch
Drain pineapple and keep the juice. Keep pineapple rings for garnish.
Trim excess fat from pork. Place pork on a rack in a baking pan. Mix
1/3 cup juice, mustard, ginger, paprika, brown sugar, lemon juice and
cornstarch in a small pan. Bring to a boil and stir until thickened.
Brush pork loin with part of the glaze. Bake uncovered at 350 degrees
for 1 hour or until meat is tender. Brush meat with glaze several times
during baking. Turn meat over and brush both sides. Arrange pineapple
rings and serve. Slice meat across grain.
OVERNIGHT CHICKEN
CASSEROLE
2- 10 3/4 oz. cans cream of mushroom soup (undiluted)
2 1/2 cups milk
1/2 pound American Cheese, cubed
4 cups cooked chicken or turkey, diced
2 cups macaroni - cooked very ala dente
3 chopped boiled eggs
1/2 cup butter or margarine melted and divided
1 1/2 cups soft bread crumbs
In a large bowl, combine soup, milk, and cheese. Add chicken or turkey,
macaroni and eggs. Stir in 1/4 cup melted butter.
Transfer to a greased 9 x 13 baking dish.
Cover and refrigerate overnight or at least 8 hours.
Toss the bread crumbs with remaining butter; sprinkle over casserole.
Bake uncovered, at 350° F. for 60-65 minutes or until bubbly and golden
brown.
Makes 12 servings
MALTED MOCHA BARS
Ingredients
2/3 cup butter (no substitutes), softened
2/3 cup packed brown sugar
1-1/4 cups all-purpose flour
Nonstick cooking spray
3 eggs, beaten
1/3 cup granulated sugar
2 teaspoons vanilla
1-1/2 cups flaked coconut
3/4 cup chocolate malted milk powder
1/4 cup all-purpose flour
1-1/2 teaspoons instant espresso powder or instant coffee crystals
1/4 teaspoon baking powder
1/4 teaspoon salt
2-1/2 cups sifted powdered sugar
1/4 cup malted milk powder
1/2 teaspoon instant espresso powder or coffee crystals
2 teaspoons vanilla
4 to 5 teaspoons boiling water
Directions
1. Heat oven to 350 degree F. Beat together the butter and brown sugar
in a mixing bowl with an electric mixer. Beat or stir in the 1-1/4 cups
flour. If necessary, gently knead to mix. Lightly coat a 13x9x2-inch
baking pan with cooking spray; pat flour mixture evenly onto bottom of
the prepared pan. Bake for 15 minutes or until set.
2. Meanwhile, stir together eggs, granulated sugar, and 2 teaspoons
vanilla. Stir in coconut, the 3/4 cup malted milk powder, 1/4 cup
flour, 1-1/2 teaspoons espresso powder, the baking powder, and salt.
Carefully spread mixture over partially baked layer. Bake 20 to 25
minutes more or until set. Cool in pan on a wire rack.
3. Meanwhile, for icing beat together powdered sugar, 1/4 cup malted
milk powder, 2 teaspoons vanilla, and enough boiling water to make
spreading consistency.
4. Spread icing over cooled bars. Makes 36 bars.
Make-Ahead Tip: Place in an airtight container; cover. Store at room
temperature up to 1 week or freeze un-iced bars up to 3 months; thaw,
then ice.
Nutrition facts per serving:
calories: 157
total fat: 5g
saturated fat: 3g
cholesterol: 28mg
sodium: 86mg
BUTTERNUT SQUASH
GRATIN
This dish is very easy to make, can be refrigerated for up to two days,
and reheats beautifully. It is one of my favorite ways to make this
winter staple.
3 pounds butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons butter
freshly ground black pepper
1/4 cup freshly grated parmesan cheese
Boil the squash in a large pot of salted water for 4-5 minutes, or
until tender. Drain the cubes in a colander and place in a gratin dish.
Mix in the olive oil, butter, and ground pepper. Mix half of the cheese
into the squash and sprinkle the remaining on the top. Refrigerate.
Bake at 425 minutes for 15 minutes until hot throughout and golden
brown. Serve hot.
GRILLED CABBAGE
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)
Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on
grill until done (approximately 40 to 60 minutes).
BLUEBERRY BREAD
5 cup all-purpose flour
1-1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter (1 1/2 stick)
1-1/2 cup chopped walnuts
4 large eggs
2 cup milk
2 tsp. vanilla
2 cup fresh or frozen blueberries (do not thaw frozen berries)
Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan. Mix
flour, sugar, baking powder, and salt with pastry blender. Cut butter
until resembles fine crumbs. Stir in chopped nuts. In small bowl, beat
eggs. Add milk and vanilla. Stir into flour mixture just until flour is
moistened. Gently stir in blueberries. Spoon batter into bundt pan.
Bake 1 hour 20 minutes until toothpick inserted in center comes out
clean. Cool on wire rack.
TERIYAKI MARINADE
1 1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Combine all ingredients and use to marinade meat, chicken, pork or
beef. Can be used for basting.
CORN AND TOMATO SALSA
1 cup fresh corn kernels (from 2 small ears) or frozen, thawed
1 large tomato, seeded, chopped
2/3 cup chopped red onion
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon fresh lemon juice
½ teaspoon ground cumin
½ to 1 jalapeño chili, seeded, minced
1 avocado, pitted, peeled, chopped
Fresh cilantro sprigs
Mix all ingredients together in a large bowl, cover and chill before
serving.
CRANBERRY ORANGE
CHICKEN
2 1/2 pounds to 3 pounds chicken pieces
1 can whole-berry cranberry sauce (8 oz)
2 tablespoons orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
1 tablespoon sweet-hot mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
3 tablespoons cold water
Rinse chicken and pat dry with paper towels. Place cut-up chicken in a
3 1/2-quart slow cooker. IN small bowl, combine cranberry sauce, orange
juice and peel, nutmeg, mustard, salt and pepper. Stir until blended
but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5
hours our until chicken is tender.
Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch
in water. Stir into pot with juices. Cook on HIGH, stirring
occasionally, 10 to 15 minutes or until thickened. Spoon over chicken.
Per serving: Cal 370, Carb 19 gm, Total fat 14 gm, Sat fat 4 gm, Cal
from fat 126, Chol 83 mg, Sodium 333 mg
ROSEMARY FILET MIGNON
Don't bother with the expensive restaurant. With a gas grill you can
sear a delicious Filet Mignon at home for a quarter of the price.
Ingredients
4 8 oz. (225 gram) Filet Mignon cuts
4 Tbs (60 grams) olive oil
2 Tsp's (10 ml) cracked black pepper
1 Tsp (5 ml) dry mustard
1/2 Tsp (3 ml) dried rosemary
1 1/2 Tsp's (8 ml) garlic salt
6 sprigs fresh rosemary
Directions
Thoroughly oil cooking grates and pre-heat gas grill to high heat.
Reserve plenty of oil to baste before searing.
Grind dry ingredients in a mortar and pestle and spread evenly on a
cutting board or prep sheet.
Rub meat, coating with dry ingredients on both sides. Baste meat cuts
with any extra olive oil and place on oiled grill grates.
If you have an upper cooking shelf on your grill, place your two extra
sprigs of rosemary there to smoke.
Cook meat 4 minutes per side. Dress with rosemary and serve.
SWEET-SOUR MEATBALLS
1 1/2 lb. lean ground beef
1 egg
1/2 c. water
1/2 c. fine dry bread crumbs
1 bottle chili sauce
6 oz. grape jelly
2 tbsp. lemon juice
Mix hamburger, egg, bread crumbs and water until well blended. In deep
3-quart casserole, combine chili sauce, grape jelly and lemon juice.
Shape meat mixture into small meatballs and place in sauce mixture.
Heat 12 minutes on full power, skim off fat, stir. Heat 8 minutes on
full power until sauce bubbles and meatballs are cooked.
CREAM CHEESE CHICKEN
4 pounds Chicken Thighs without skin, ready to cook
2 tablespoons Butter or Margarine melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix, low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese, cubed
1/2 cup Chicken Broth
1 large Onion chopped
2 tablespoons Chicken Broth, to cook onion
2 cloves Garlic minced
Brush chicken with butter and layer in crock pot with dry Italian
seasoning mix sprinkled on each layer. Cover and cook on low for 6-7
hours. About 45 minutes before done, brown the onion in the chicken
broth and then add the cream cheese, soup, salt & pepper and
remaining chicken broth to the saucepan. Add the minced garlic and stir
all ingredients until smooth. Pour sauce mixture over chicken in
crockpot and cook an additional 30-45 minutes. Remove chicken to
platter and stir sauce before putting in gravy bowl.
SWEETENED CONDENSED
MILK
1/2 c. cold water
1 1/4 c. nonfat dry milk
3/4 c. sugar
Measure water into 2 cup glass container. Gradually stir in milk powder
until smooth. Microwave on high 3/4-1 minute until milk is steaming
hot. Stir in sugar until dissolved. Allow to cool before using.
Substitutes for 1 (14 ounce) can of sweetened condensed milk.
PEACHY JAMAICAN PORK
1 lb. pork tenderloin or loin, trimmed and sliced 1/4 inch thick
1 tbs. vegetable oil
3 tbs nonfat dry milk
2 tsp. coffee crystals
Dash pepper
1 (16 oz.) can Del Monte lite sliced peaches or apricot halves
2 tbs. chopped parsley
In large skillet, brown meat in oil; remove and keep warm. Combine
milk, coffee and pepper with 3 tablespoons water. Drain fruit reserving
liquid in skillet. Add coffee mixture. Cook over high heat 3 minutes to
reduce and thicken liquid. Return meat to skillet; simmer 4 to 6
minutes, turning frequently. Add fruit and parsley. Cover; heat
through. Serves 4.
CONFETTI POTATO SALAD
6 potatoes cubed (and peeled, if desired)
1/4 cup Lemon juice
2 onions sliced
6 hard cooked eggs quartered
1 green bell pepper diced
1/4 cup. Pimientos diced
1 Tbs. Salt
1 dash black pepper
3/4 cup Low fat mayonnaise
Cook potatoes in 1-inch lightly salted water, to which 2 Tbs. Lemon
juice have been added, for 15 minutes or until just tender; drain. In a
large serving bowl, combine hot potatoes and remaining ingredients.
Toss gently. Refrigerate to chill.
Source: Just Recipes
BLUE CHEESE BUTTER
STEAK
Rich, creamy and sharp, this dish is not for the faint of heart!
Ingredients
1/2 cup (120 ml) red wine vinegar
1/2 cup (120 ml) olive oil
2 teaspoons (2.8 g) ground thyme
1 clove garlic, chopped
1 teaspoon (2 g) ground pepper
6 rib eye steaks
1/2 cup (112 g [1 stick]) unsalted butter
1/2 cup (60 g) crumbled Stilton (blue) cheese
2 teaspoons (2.7 g) chopped fresh parsley
3 tablespoons (24 g) chopped fresh walnuts
Directions
Mix vinegar, oil, thyme, garlic, and pepper. Pour over steaks and let
marinate for 30 minutes on the countertop or 3 hours in the fridge.
Combine butter, cheese, parsley, and walnuts, and set aside. Pre-heat
gas grill to medium-high heat.
Grill steaks to desired doneness, flipping only once, and top with
Stilton butter prior to serving.
Source: Vermont Castings Modern Grilling, 2007 Quarry Books
STRAWBERRY LEMON
MUFFINS
1/4 c. vegetable oil
/2 c. milk
1 egg
1 lemon, zested and juiced
1 c. all-purpose flour
3/4 c. whole wheat flour
1/2 t. salt
1 t. baking powder
1/2 c. white sugar
1/4 c. packed brown sugar
1 c. chopped fresh strawberries
Preheat oven to 375 degrees. Line a muffin pan with paper liners. In a
bowl, lightly beat together the oil, milk, egg, and lemon juice. In a
separate bowl, mix the lemon zest, all-purpose flour, whole wheat
flour, salt, baking powder, white sugar, and brown sugar. Mix
strawberries into the flour mixture. Stir in the oil mixture just until
moist. Fill muffin cups about 3/4 full with the batter. Bake 25 minutes
in the preheated oven, or until a toothpick inserted in the center of a
muffin comes out clean. Allow to cool 10 minutes before removing from
the muffin tin.
MEXICAN SOUP
1 1/4 cup dry pinto beans
3 slices bacon, chopped
2 med. onions, chopped
2 cloves garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 cup brown rice, cooked
2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 to 2 cups ham, browned hamburger, or other cooked meat (optional)
Rinse beans in 5 quart kettle. Combine beans and 3 cups water. Cover.
Let stand overnight (or, bring to boiling. Reduce heat; simmer 2
minutes. Let stand 1 hour). Do not drain. Simmer, covered, 2 hours or
until beans are tender. Drain reserving 2 cups liquid. In Dutch oven
cook bacon until almost crisp. Add onions and garlic. Cook and stir
until vegetables are tender but not brown. Stir in the cooked pinto
beans, tomatoes, rice, salt, paprika and pepper. Add reserved bean
liquid and 2 cups water. Add meat if desired. Bring mixture to boiling.
Cover and simmer 1 hour, stirring occasionally. If soup is too thick,
add water. Serves 8.
CLASSIC COLE SLAW
1 small head green cabbage, cored and sliced as thinly as possible
1 small head red cabbage, cored and sliced as thinly as possible
4 celery stalks, finely chopped
4 scallions (green onions, spring onions), green and white parts,
finely chopped
4 carrots, shredded
1 cup (250 ml) mayonnaise
3 Tbs (45 ml) fresh lemon juice
2 Tbs (30 ml) caraway seeds (optional)
1 Tbs (15 ml) celery seed (optional)
Salt and freshly ground pepper to taste
Place the cabbage in a large bowl and cover with ice water. Refrigerate
for at least 1 hour and drain thoroughly. Combine the cabbage, celery,
scallions, and carrots in a large bowl. Mix together the remaining
ingredients in a separate bowl and pour over the cabbage mixture. Toss
to combine well and refrigerate for at least 1 hour before serving.
Serves 6 to 8.
GARLIC BASIL BOW TIES
12 ounces bow tie pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 cups plain yogurt
6 tablespoons grated parmesan cheese
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Cook pasta according to package directions; drain well. Toss with oil,
garlic and yogurt. Add parmesan cheese, basil, and spices. Toss well
and serve.
GERMAN BUTTER BALLS
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Ready In: 15 Minutes
Yields: 8 servings
"These toasted bread crumb dumplings make a hearty addition to a
simmering soup."
INGREDIENTS:
6 cups toasted bread crumbs
3 eggs, beaten
1 1/3 cups butter, melted
2 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
DIRECTIONS:
1. In a large bowl, mix together the bread crumbs, eggs, butter, milk,
salt, and allspice into a smooth dough. Roll into golf ball-sized
pieces.
2. Cook by dropping into a boiling soup or broth. Simmer until they
float to the top.
Source: Allrecipes.com
MARYLAND CRAB CAKES
6 slices white bread
3/4 cup olive oil
3 eggs, separated
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoon Worcestershire sauce
1 1/2 pounds crabmeat
Paprika
3 tablespoons butter
Trim crusts from bread and lay slices on a shallow platter. Pour oil
over them and let stand until bread is thoroughly saturated. Use forks
to break into small pieces. Combine egg yolks with mustard, salt and
Worcestershire sauce. Beat lightly. Stir in bread and crab meat. Gently
fold in stiffly beaten egg whites, and shape mixture into patties.
Sprinkle with paprika and saute in heated butter until golden on both
sides.
KILLER MULLIGAN STEW
It takes awhile, but it's worth the effort.
3 carrots
1 med. yellow onion
1 rib celery
1/2 green pepper
6 cloves garlic
1/4 bunch parsley
1/2 lb salt pork
1 14 oz can diced tomato
1/2 cup tomato paste
1/4 cup beef stock
1/4 cup dried basil
1 tbs dried oregano
1/2 lb string beans
1 1/4 cup peas
Place 1 carrot, onion, celery, green pepper & garlic in food
processor and pulse until finely chopped, put in a large, heavy pot and
add parsley, salt pork and 3 quarts water. Bring to a boil, reduce heat
and simmer, covered for 4 hrs.
Transfer salt pork to food processor and process until fat liquefies
and meat is paste (30 seconds), pass through sieve back into pot, skim
fat. Add tomato, tomato paste, beef stock, basil, oregano and 1 tsp
pepper. Simmer at med. heat, covered for 2 hours.
Add 4 cups water, increase heat and bring to a boil, slice remaining 2
carrots thinly, add with peas and green beans. Reduce heat and simmer
partially covered until veggies are tender.
FABULOUS STRAWBERRY
PAVE
This cake can be made entirely from purchased cake and ice cream or
created from scratch.
Makes 12 servings
INGREDIENTS
1 (10 3/4-ounce) loaf-shaped sponge cake or angel food cake
1/3 cup kirsch or Cointreau liqueur
2 teaspoons light corn syrup
About 1 pint strawberry sorbet slightly softened
1/3 cup strawberry preserves
About 1 quart (3 1/3 cups) strawberry ice cream
5 Tablespoons coarse almond praline or chopped roasted unsalted almonds
Fresh strawberries for garnish
DIRECTIONS
Slice the cake lengthwise into 6 even slices. Blend 1/2 cup water, the
Cointreau, and the corn syrup together. Lay the cake slices out on a
baking sheet and sprinkle evenly with the Cointreau mixture. Spread 4
of the slices evenly with 4 tablespoons of the preserves (1 tablespoon
for each layer). Set the remaining preserves aside. Using a pancake
turner to lift the cake slices, place a jam covered cake slice on a
plate; repeat with another slice. Top each slice with 3/4 cup sorbet,
smoothing it out with your fingertips. Top each of the sorbet-covered
cake slices with another cake slice, jam side up. Freeze the 2 sorbet
and cake “sandwiches.”
When the sorbet has hardened (at least 3 hours later), place a 2
1/2-foot piece of foil on a work surface. Soften 1 1/4 cups of the ice
cream very slightly. Working very quickly, spread half the ice cream
over the jam on 1 sorbet “sandwich.” (I slice the ice cream, then
position it on the layers and spread it with my fingertips.) Repeat
with the other sandwich. Sandwich the layers together with the 2
portions of ice cream facing each other in the center of the
arrangement. There will be 1 thick ribbon of ice cream in the center of
the layers. Center the cake, with the layers running vertically, over
the foil. Trim the final 2 cake layers to fit the top of the cake. Set
aside. Bring the foil up around the cake to form a nice compact
rectangle. Freeze the cake about 1 hour or more.
Top the final cake layers with the remaining preserves. Remove the cake
from the freezer and spread 3/4 cup ice cream smoothly over the top.
Top the cake with the remaining cake layers, jam side down. Wrap the
cake again and freeze until firm. When the cake is firm, place it on a
platter and frost with about 1 1/2 cups ice cream. Pat the praline onto
the sides of the cake. Just before serving the cake, decorate with the
fresh berries.
HOT TAMALE MEAT BALLS
4 cups tomato juice, divided
2 tablespoons cumin, divided
2 tablespoons chili powder
3/4 teaspoon salt, divided
2 cloves garlic, minced
1/4 to 1/2 teaspoon cayenne pepper
3/4 cup cornmeal
1/2 pound ground beef
1/2 pound bulk pork sausage
In a bowl, combine 1/3 cup tomato juice, 1 tablespoon cumin, 1
tablespoon chili powder, 1/4 teaspoon salt, garlic and cayenne. Add the
cornmeal, beef and sausage; mix well. Shape into 1 1/4-inch meatballs.
In a Dutch oven, combine remaining tomato juice, cumin, chili powder
and salt. Bring to a boil, add meatballs. Cover and simmer for 45
minutes or until meat is no longer pink.
(HEROIN) WINGS
Once you try these, you will understand the name—they're utterly,
totally addictive! These are a bit messy and time-consuming to make,
but they are worth every minute. They will impress the heck out of your
friends, too, and you will wish you had made more of them. They also
taste great the next day.
Ingredients:
4 pounds chicken wings
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter
Preparation:
Preheat the oven to 350 degrees F.
Cut the wings into drumsticks, saving the pointy tips. (Not sure what
to do with those wing tips? Freeze them for soup—they make great broth).
Combine the Parmesan cheese and the parsley, oregano, paprika, salt and
pepper in a bowl.
Line a shallow baking pan with foil. (Do not omit this step, or you
will still be scrubbing the pan a week later.)
Melt the butter in a shallow bowl or pan.
Dip each drumstick in butter, roll in the cheese and seasoning mixture,
and arrange in the foil-lined pan.
Bake for 1 hour, and kick yourself for not having made a double recipe!
Yield: About 50 pieces, each with only a trace of carbohydrates, a
trace of fiber, and 4 grams of protein.
THANKSGIVING HAM
SLICES
1-1/2 cup mashed, cooked sweet potatoes
1/2 cup applesauce
1/4 tsp. cinnamon
2 center-cut ham slices, 1/2 inch thick
1/4 cup bottled lemon juice
1/2 cup brown sugar
Combine potatoes, applesauce and cinnamon. Spoon over 1 ham slices.
Place remaining slice over potato mixture. Bake at 325 degrees for 1
hour. Combine lemon juice, sugar and 2 tablespoons pan drippings. Baste
ham well. Bake for 15 minutes. Slice to serve. Yield: 4-6 servings.
IMPOSSIBLE GREEN
BEAN PIE
8 oz fresh green beans, cut lengthwise into strips
1 1/2 cups milk
4 oz can mushrooms, stems and pieces, drained
3/4 cup Bisquick Baking Mix
1/2 cup onion, chopped
3 eggs
2 garlic cloves, crushed
1 tsp. salt
1 cup cheddar cheese, shredded
1/4 tsp. pepper
Heat oven to 400 degrees. Grease a 10 inch pie plate. Heat beans and 1
inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook
uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes;
drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat
remaining ingredients until smooth, 15 seconds in blender on high or 1
minute with hand beater. Pour into plate.
Bake until knife inserted between center and edge comes out clean, 30
to 35 minutes. Cool 5 minutes.
Makes 6 to 8 servings.
ISLAND SEA TURTLES
Ingredients:
12 ounces dry roasted and salted macadamia nuts
1 cup flaked sweetened coconut
1/2 cup (1 stick) butter
1 cup brown sugar, packed
1/2 cup light corn syrup
1 cup sweetened condensed milk
1 teaspoon pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
Sea salt, to taste
Cooking Directions:
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Place
macadamia nuts in 36 clusters of 4 to 7 nuts each, 2 inches apart; set
aside.
Toast coconut in oven for about 5 minutes or until lightly browned.
Pulse in food processor or chop into shorter strands.
Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over
low heat. Add sugar, corn syrup and sweetened condensed milk; mix well.
Increase heat to medium-high and bring mixture to a boil, stirring
frequently. Reduce heat to medium and continue to boil, stirring
frequently until mixture reaches 244°F on a candy thermometer.
Remove saucepan from heat, stir in vanilla and coconut. Cool slightly;
spoon a tablespoon of coconut caramel over each nut cluster; cool
completely.
Place chocolate in a microwave-safe dish. Microwave 30 seconds on high,
stir and continue to microwave in 10- to 20-second intervals, stirring
after each. Chocolate should be smooth, but not warm. Dip tops of
caramel-nut clusters in chocolate and sprinkle with sea salt. Place in
refrigerator to set chocolate. Store in an airtight container at room
temperature, separating layers with wax paper for up to 1 week.
Tip: To prevent the formation of sugar crystals in the caramel, wash
down the sides of pan using a pastry brush dipped in water.
SESAME CRISPIES
Makes about 30
If you like sesame seeds, this crunchy cookie is sure to please.
1 1/2 cups whole wheat pastry flour
1/2 cup unhulled sesame seeds
1/2 cup crispy brown rice cereal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons ground flaxseeds or wheat germ, optional
1/2 cup applesauce
3 tablespoons sesame tahini
1/3 cup maple syrup or brown rice syrup
1/2 cup currants, optional
Whole toasted almonds or tamari almonds
Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredients plus the optional flaxseeds in a
mixing bowl and stir together.
Make a well in the center of the dry ingredients and add the
applesauce, tahini, and syrup. Stir together until the wet and dry
ingredients are completely mixed, then stir in the optional currants.
Drop by slightly rounded tablespoons onto a lightly oiled baking sheet.
Press an almond into the center of each.
Bake for 10 to 12 minutes, or until the bottoms are lightly browned.
Let stand for a minute or two, then carefully remove with a spatula to
plates to cool.
CREAM CHEESE SALAD
1 1/2 c. hot water
1 pkg. any flavor gelatin
3 oz. pkg. cream cheese
1 c. Cool Whip or whipped evaporated milk
3 oz. bottle maraschino cherries (opt.), cut up
1 c. coarsely broken nutmeats
1 can fruit cocktail or any other fruits
Pour hot water on gelatin. Stir until it is dissolved and then allow to
stand until mixture is slightly congealed. Add cheese and blend well.
Fold Cool Whip into gelatin and cheese mixture. Add fruit and nutmeats
and mix well. Pour into ring mold. Chill for about 3 hours. May add
fruit in center of mold after.
SPAGHETTI WITH QUICK
RED CLAM SAUCE
Ingredients:
1 pound spaghetti or linguine
1/4 cup olive oil, preferably extra virgin
6 large cloves garlic, minced
4 cans (6 ounces each) minced clams, drained, liquid reserved
1/2 cup dry white wine or vermouth
1 teaspoon dried basil leaves
1 teaspoon dried parsley leaves
Pepper to taste
3 cans (14.5 ounces each) whole tomatoes, crushed finely with fingers,
with juices
6 large fresh basil leaves, finely shredded
2 tablespoons chopped fresh parsley
Salt and additional pepper to taste
Freshly grated Parmesan cheese (optional garnish)
Methods:
Cook the pasta according to package directions for al dente.
Meanwhile, heat the oil and garlic in a large sauté pan over medium
heat just until the garlic starts to sizzle. Add the clam liquid, wine,
dried basil, dried parsley and pepper. Cook over medium-high heat for
about 3 minutes, then add the tomatoes and cook again until the
tomatoes are broken and slightly reduced, about 5 minutes. Add the
clams and fresh herbs; taste for seasoning, adding a little salt if
needed. Turn off the heat. Add the cooked pasta and toss until
well-combined.
POTATO, CHEESE, AND
GREEN CHILI SOUP
6 to 8 servings
This flavorful soup is a contemporary classic from the American
Southwest.
5 medium potatoes, peeled and diced
5 cups vegetable stock or water
1 tablespoon light olive or olive oil
1 medium onion, finely chopped
2 to 3 cloves garlic, crushed or minced
1 large green bell pepper, finely chopped
1 cup chopped fresh, ripe tomatoes (substitute canned if good, ripe
tomatoes are unavailable)
1 cup cooked fresh or thawed frozen corn kernels
4-ounce can chopped mild green chilies
1 teaspoon chili powder
1 1/2 cups grated organic Monterey Jack cheese or jack-style non-dairy
cheese
Salt and freshly ground pepper to taste
Place the potato dice in a soup pot and cover with the stock or water.
Bring to a simmer, then simmer gently, covered, until the potatoes are
just tender, about 15 minutes.
In the meantime, heat the oil in a small skillet. Saute the onion over
medium heat until translucent. Add the garlic and green pepper and
saute until the mixture begins to brown lightly.
Remove half of the potatoes from their cooking liquid with a slotted
spoon and place them in a shallow bowl. Mash them well, then stir back
into the soup pot, followed by the onion-bell pepper mixture. Add the
tomatoes, corn, green chilies, and chili powder. Add additional water
if the soup is too dense. Stir together, return to a simmer, then
simmer gently for 20 minutes.
Sprinkle in the grated cheese, a little at a time, stirring it until it
is fairly well melted each time (soy cheese may not melt as
completely). Season with salt and pepper and simmer over very low heat,
stirring frequently, for another 5 minutes.
Serve at once, or let stand for an hour or so before serving. Heat
through as needed and adjust the consistency with more water if the
soup becomes too thick.
FRIED MACARONI AND
CHEESE
Leftover baked macaroni and cheese, refrigerated for at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne
1 egg beaten with 2 ounces water
1 cup panko bread crumbs
Oil for deep frying, preheated to 375 degrees
Cut refrigerated macaroni and cheese into slices or bite size pieces.
Season the flour with salt, pepper and cayenne. Dredge each piece
through the flour and gently tap off excess. Dip in the egg wash and
then coat with the bread crumbs. Allow them to rest for 5 minutes so
the crust can set. Very carefully drop into the oil and fry until
golden brown. Remove to a baking sheet fitted with a rack and rest for
2 minutes before serving.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
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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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