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A
to Z
Recipes
October 26,
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. We have
gorgeous weather, a cold front is reportedly coming our way (that means
it won't hit the high 90's), and the mosquitoes are the size of and
surpass the wing speed of hummingbirds (their similarities end there).
Yes, it's a lovely day in my neck of the woods and if you're looking
for great recipes, you've come to the right place.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
My
thanks go out to the following for helping cover expenses through a
gracious financial donation:
(None
recently)
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
We have
space at the
house so send me an email. Of course,
there are many great places in the area in case you miss out on staying
in the house. We will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant, owned by Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! Use the link on
the web page to
confirm your interest in sharing expenses of the luxury
rental beach house (save at least one half over a hotel).
The current Monthly Theme
topic is "Tailgating
Recipes". My thanks to Larry J. in Spring
Hill, TN for suggesting this topic. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
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Nothing
so conclusively proves a man's ability to lead others as what
he does from day to day to lead himself.
~ Thomas J. Watson
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if you have a submission for the Food For Thought section of
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for posting. Thanks!
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"Caffeine Prayer"
~Shared by Luanne,
FL
For all you coffee lovers out there. :o)
Caffeine is my shepherd, I shall not doze,
It maketh me to wake in green pastures.
It leadeth me beyond the sleeping masses,
It restoreth my buzz.
It leadeth me in the paths of consciousness for its name's sake.
Yea, though I walk through the valley of the shadow of addiction,
I will fear no Equal.
For thou art with me; thy cream and thy sugar they comfort me.
Thou preparest a carafe before me in the presence of Juan Valdez,
Thou anointest my day with pep; my mug runneth over.
Surely richness and taste shall follow me all the days of my life,
And I will dwell in the House of Folger's forever.
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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We
have some fabulous cooks amongst you who read A to Z Recipes Newsletters. I've had
the pleasure of meeting a lot of you and have some first-hand knowledge
of just what nice people you are... and what great cooks! Today, I'm
featuring a great friend of mine and long-time a2z reader, Edna in Decatur, IL.
Edna
and her hubby Paul
are long distance truck drivers and they can both whip up some tasty
meals using a kitchen that can fit in a truck. It does, too! Edna has
shared some great ideas for cooking on the fly, literally.
ON-THE-GO
MEALS
~Shared by Edna D.,
Decatur, IL
These are made to go in a small crockpot and cook while I drive.
Remember I have to prep on the fly and I use as many shortcuts as I
can. I keep as many leftovers from truck stop meals...the little
containers of sour cream, rolls, etc. I have only an apartment
sized fridge in the truck. Also a microwave, a crock pot, a small
George Foreman grill, a small hot pot for heating water.
ENCHILADA CASSEROLE
Crumble up a 2 hamburgers already cooked (leftovers from the truck stop)
1 small bag of tortilla chips (Doritos)
sprinkle of dried onion (I keep a jar on hand)
smallest can of red enchilada sauce you can find
4 oz bag of Monterey Jack cheese, but cheddar will do, if necessary
Crush chips while still in bag, but be careful that top doesn't blow
open! Layer half in bottom of small crockpot. Layer
hamburger over chips and sprinkle with dried onion flakes. pour enough
enchilada sauce to cover hamburger and chips and pitch the rest.
(You will probably need 1/2-3/4 cup.) Cover layers with
cheese. Cook (about 2hours on low) until bubbly. When
dishing up, sprinkle rest of tortilla chips over servings. And if
Angela
is around, top with sour cream... the food, not Angela.
Even if Angela
isn't around sour cream is good on top, too. This makes a really
good meal for me and hubby.
TAMALE CASSEROLE
Spread small can of refried beans in bottom of crock pot. (I have
also used hominy corn, but hubby doesn't like as well) Cover with
fresh tamales if possible (canned if necessary) and cover with a small
can of chili. Heat until heated through (about an hour on
low). There is a truck stop in Milan, NM that has the BEST
tamales in the world. If I buy more than we can eat initially
(and I usually try to do so), that is when I make this recipe.
BEEF STEW
At home...freeze up 8 oz stew meat that has been coated in flour and
partially browned. Pack in package beef stew seasoning (I prefer
McCormick's), 1 large potato and small bag of baby carrots.
When ready to cook, place meat in crockpot and cover with seasoning mix
and 8 oz water. Stir well. Dice up potato, stir in.
(I don't peel it) Add carrots to taste. Of course save a
few raw ones to munch on while driving! This will take 3-4
hours on medium. Of course this is where the left over
rolls from supper the night before come in good. There is a law
in our house that beef stew MUST have rolls with it.
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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Note from Maggie:
This is an excerpt from an email that Lou
received from her niece, Julie,
in Grifton, NC. We agreed that
it
would be perfect here in the Crazy Corner. However... it IS a good
recipe!
Charlotte's
"Messican Stuff"
~Shared by Luanne,
FL
"It's not a dip, I don't know what it is, but my kids love this and
their friends always requested it.
Charlotte and James were friends of Mom and Dad's in Texas.
1. Make taco meat. You know the drill. We call it
taco meat. I don't know why. OK, I do. Somebody else
called it taco meat and it sounded so stupid we all adopted the
phrase. Brown the hamburger, drain it, add the packets of
seasoning and however much water that little envelope says to add.
2. Put it in a casserole dish.
3. Top with a layer of Spanish Rice.
4. Top with a layer of refried beans.
5. Top with shredded cheddar.
6. Slap that puppy in the oven for, uh, maybe 30 minutes at 350
or until everybody's done screwing around and they're ready to eat.
7. Take it out.
8. Get a big spoon and put a whopping mass in a wide but not deep
bowl or some such sort of dish.
9. Top with shredded lettuce, sour cream, salsa and grab handfuls
of tortilla chips and try to fit them in that dish.
10. Scoop it up with the chips, eating with your fingers like you're in
Guatemala or El Salvador or Iran or someplace like that and use lots of
napkins.
11. Make alot because IF there are any leftovers, it's one of
those dishes you don't need to beg people to take home so have some
little containers handy...or hide them and throw that 2nd dish in the
freezer before anybody sees it and lie...it's optional - but God will
know and people will just pack it up and you'll be looking for another
new recipe for lunch tomorrow in which case it's a daaaamn good thing
we've got Aunt Jean and Aunt Lu."
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:
CREAMED CHEESE WITH
SHRIMP AND
GUACAMOLE LAYERS
~Shared by Mary,
Roswell, NM
1 8 oz pkg cream cheese, soft
2 tbs mayo
Worcestershire sauce to taste
1 clove garlic, minced
1 container avocado dip
1/2 cup picante sauce
1 can baby shrimp, drained
2 green onions, finely chopped
Cream cheese and mayo, Worcestershire and garlic together. Spread
mixture on a rimmed plate. Cover and place in fridge. Just before
serving, frost cheese mix with avocado dip; then frost with a layer of
picante sauce; top with shrimp. Sprinkle with green onions and serve
with tortilla chips. Be sure and scoop through all layers.
GRILLED CHOCOLATE
BANANAS
~Shared by Luanne,
FL
4 ripe bananas
2 ounces semi-sweet chocolate chips
2 ounces miniature marshmallows
Whipped cream or ice cream, optional
Preheat barbecue Grill.
Using a sharp knife, make a slit along most of the length of the
unpeeled banana skin and almost through the bananas.
Push chocolate chips and marshmallows into the slits; push the banana
skins closed. Wrap each banana tightly in aluminum foil.
Place the banana packets on the grill rack and cook for 10 minutes,
turning the packets after 5 minutes. Remove from the grill. Carefully
open the banana packets and remove the cooked bananas from the aluminum
foil. NOTE: You can serve in the aluminum foil.
If desired, serve with either whipped cream or ice cream. Serve with a
teaspoon, to scoop out the cooked banana flesh covered in melted
chocolate.
Make 4 servings
ROASTED GARLIC
~Shared by Mary H.,
Montreal, Canada
This recipe makes a creamy spread that is delicious on toasted French
bread, roasted vegetables or soups. Makes about 1/2 cup.
4 large heads garlic, whole and unpeeled
2 tablespoons olive oil salt and freshly ground pepper to taste
2 tablespoons fresh thyme leaves
2 teaspoons good-quality balsamic vinegar
Preheat oven to 375 degrees F. Slice the top off each head of
garlic to expose the cloves inside. Lay garlic heads, cut side
up, on a large sheet of aluminum foil. Drizzle 1 tablespoon of
the olive oil over them and season with salt, pepper and thyme.
Fold up foil to form a tightly sealed packet. Roast for 60
minutes. Test with a fork: the garlic is done when the cloves are
soft and easily pierced. Remove from oven and let cool
slightly. Unwrap foil and squeeze the contents of each clove into
a small bowl. Mash the roasted garlic with balsamic vinegar and
the remaining 1 tablespoon of olive oil. Taste and adjust
seasonings if necessary. Serve warm.
SPICED SPATCHCOCK
CHICKEN
~Shared by Doe,
Oliver, B.C., Canada
4 servings
2 tbsp XVOO
1 1/2 tsp turmeric
1 tsp. pepper
3/4tsp grd allspice
1/2 tsp each cinnamon & salt
1/4 tsp cayenne
3lb whole chicken
Lime wedges
In lg bowl, combine oil, turmeric, pepper, allspice, cinnamon, salt
& cayenne; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove
backbone. Turn chicken breast side up; press firmly on breastbone to
flatten. Add to bowl & rub all over with spice mixture.
Set foil drip pan on 1 burner of 2 burner barbecue or centre burner of
3 burner barbecue; heat remaining burners to medium. Place chicken bone
side down, on greased grill over drip pan. Close lid & grill,
turning once, until juices run clear when thigh is pierced, about 45
mins. Or roast at 375 for one hour. Transfer to cutting board; let rest
about 10 mins before carving. Serve with lime wedges.
ITALIAN BEAN AND
TOMATO SALAD
~Shared by Jim D.,
WA
2 cans (15 oz. each) white beans, drained, rinsed
2 cups cut fresh green beans (1-in. pieces)
2 cups chopped plum tomatoes
1/2 cup Italian Reduced Fat Dressing
2 tablespoons chopped fresh basil
2 tablespoons Grated Parmesan Cheese
Combine beans, tomatoes and dressing; cover. Refrigerate at least one
hour.
Sprinkle with basil and cheese just before serving.
Makes: 6 servings, 1 cup each
Source: http://www.sassy4daze.com/Recipes/Italian.html
GREEN TOMATO
MINCEMEAT
~Shared by Joan,
Savona, B.C.
8 c green tomatoes, cored & chopped
1 tsp salt
1 orange
12 medium apples, cored & chopped
1 lb seedless raisins
1 1/2 c chopped suet or butter (not margarine)
3 1/2 c brown sugar
1/2 c vinegar (balsamic or apple cider is best)
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp ground ginger
Sprinkle salt over tomatoes & let stand for 1 hour. Drain off
liquid. In large kettle, cover with boiling water & let stand
5 minutes. Drain well.
Grate rind of orange & then chop the pulp. Mix all
ingredients together & cook until boiling. Pour into hot, sterile
jars, leaving 1 inch head room.
Process in hot water bath for 30 minutes or in pressure canner for 25
minutes at 10 lbs pressure.
Makes 10 pints.
CARAMELIZED SPICY
PUMPKIN SEEDS
~Shared by Treva, NC
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 8
"Pumpkin seeds from your Halloween pumpkin make a crunchy, sweet and
spicy snack when roasted and coated with sugar, cinnamon, ginger,
cumin, and a pinch of cayenne pepper."
3 tablespoons white sugar
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper
2 cups raw whole pumpkin seeds, washed and dried
cooking spray
2 teaspoons salt, or to taste
1 tablespoon olive oil
2 tablespoons white sugar
1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet
with parchment paper.
2. In a large bowl, stir together 3 tablespoons of sugar, the cumin,
cinnamon, ginger, and cayenne pepper, and set aside.
3. Place the pumpkin seeds on the prepared baking sheet, spray them
with cooking spray, and sprinkle with salt to taste. Bake the seeds in
the preheated oven until lightly golden, 20 to 25 minutes.
4. Heat the oil in a large nonstick skillet over medium heat, and stir
in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook
and stir the seeds until the sugar forms a coating on the seeds, 2 to 3
minutes. Stir the caramelized seeds into the bowl of sugar-spice
mixture, toss to coat, and let cool.
Nutrition Per Serving: Calories: 117; Total Fat: 4.8g; Cholesterol:
0mg; Sodium: 585mg; Total Carbs: 16.6g; Dietary Fiber: 0.7g; Protein:
3g
Source: Allrecipes.com
CHEWY CHOCOLATE
RASPBERRY CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 C. sugar
3/4 lb. melted butter
4 eggs
1 T. vanilla extract
1 T. almond extract
2 1/2 C. flour
1/2 C. cocoa powder
1/2 t. salt
1/4 C. raspberry jam
1 C. Nestle Toll House mini morsels
3/4 C. sliced almonds
Preheat oven to 300. Mix the sugar and butter in a mixing bowl on
low. Beat the eggs one at a time. Add the extracts.
Sift together dry ingredients and add to the batter, mixing until
smooth. Pour into greased and papered 9" cake pan, reserving
about 1/3 of the batter. Carefully smooth out a thin layer of the
raspberry jam. Top with chocolate chips and half the sliced
almonds. Carefully cover with the remaining batter.
Sprinkle the top of the cake with the remaining sliced almonds.
Bake for 1 hour and 45 minutes to 2 hours.
SKILLET CHICKEN WITH
CREAMY COUNTRY
GRAVY
~Shared by Johnny,
LA
Country gravy mix makes this meal super-easy to prepare, and green
onions and seasonings give it a boost of flavor. Serve this chicken
with your favorite vegetables, along with rice or potatoes. The gravy
would also be good with grilled or broiled chicken.
Ingredients:
4 boneless chicken breast halves
salt and pepper
1 tablespoon olive oil
2 tablespoons butter
4 green onions, sliced
Dash Cajun or Creole seasoning
1 1/2 cups chicken broth, divided
1 package (2-cup size, about 2.75 oz) country gravy mix, plain or
peppered (or use 2 smaller 1-oz packets)
1/2 cup half-and-half or milk
Preparation:
Wash chicken and pat dry. Put chicken breasts between sheets of plastic
wrap or in a food storage bag and gently pound to thin evenly. Sprinkle
the chicken breasts lightly with salt and pepper. Heat olive oil and
butter in a large skillet over medium heat. Add chicken and cook for
about 2 1/2 minutes on each side, until nicely browned.
Stir in the green onions and seasoning and cook, stirring, for about 1
minute longer. Add 1 cup of the chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 3 to 5 minutes, or until
chicken is cooked through. In a cup, whisk the gravy mix with the
remaining 1/2 cup chicken broth; stir into the simmering mixture until
smooth. Add half-and-half or milk and stir until hot and well blended.
Serves 4.
Source: Diana Rattray, About.com
RED VELVET CHEESECAKE
~Shared by Marilyn
M., Canton, OH
Take a delicious traditional red velvet cake and give it a creamy
twist. Don't let the red color fool you: The flavor is chocolate ~
Fabulous! Decadent! This is going to be my new signature dessert to
impress! This was easy to make outside of the time for cooling and then
chilling. Did have to get a cake lifter to transfer to serving plate as
it is a very heavy cheesecake and did not want to crack by only using a
spatula. One note:do not sprinkle powdered sugar till ready to serve as
is melts in otherwise. Many compliments and recipe requests even from
those who do not like cheesecake raved as well!
1 lb. milk chocolate, chopped
1/2 cup butter
1 (9-oz) pkg. chocolate wafer cookies (40 to 45 cookies)
1 cup semisweet chocolate pieces
1 cup slivered almonds
1/2 cup packed brown sugar
1/2 cup butter, melted
4 (8-oz) pkgs. cream cheese, softened
1 (8-oz) carton dairy sour cream
1/3 cup granulated sugar
1/3 cup buttermilk
1 (1-oz) bottle red food coloring (2 Tbsp.)
4 eggs
2 egg yolks
Chocolate leaves (optional)
Powdered sugar (optional)
Unsweetened cocoa powder (optional)
Fresh raspberries and/or small whole strawberries (optional)
Place wafer cookies, chocolate pieces, almonds and brown sugar in a
large food processor. Cover and process until finely ground. Add the
1/2 cup melted butter; cover and process until well combined. Transfer
crumbs to a 10x3-inch springform pan with a removable bottom. Press
crumbs onto bottom and up the sides of the pan, leaving a 1/2-inch
space at the top of the pan.; set aside.
Filling: In a very large mixing bowl, beat the cooled chocolate
mixture, cream cheese, sour cream, sugar, buttermilk and red food
coloring with an electric mixer on medium to high speed until combined.
Add 4 eggs and 2 egg yolks all at once. Beat on low speed just until
combined.
Pour filling into crumb-crust lined springform pan. Place springform
pan in a shallow baking pan on the oven rack.
Bake in a 350 degree F oven about 1 hour, or until 2 inches of outside
edge appear set when shaken gently.
Remove springform pan from baking pan. Cool cheesecake in pan on a wire
rack for 15 minutes.
Use a small metal spatula to loosen cheesecake from sides of pan. Cool
30 minutes more.
Remove sides of pan. Cool for 1 hour; cover and chill at least 4 hours.
To serve, use a paper doily to decoratively sift powdered sugar and
cocoa powder on the top, if you like.
Garnish the center with chocolate leaves and fresh raspberries, if you
like. Clean knife between each cut.
Yield - makes 20 servings.
Make-Ahead Tip
Bake and chill up to 24 hours. Garnish just before serving.
PUMPKIN PUDDING
~Shared by Jean,
Syracuse, NY
14 oz pumpkin puree
1/2 c light brown sugar
1/4 t nutmeg
3/4 t cinnamon
1/4 t ginger
1/4 t ground cloves
1 c milk
3 eggs
Whisk together all but milk and eggs, and set aside. Now whisk milk and
eggs, and add to pumpkin mix till smooth. Arrange 8 ramekins in a
shallow baking dish [about 2" deep]. Ladle pumpkin mix into each
ramekin. Place baking pan into the oven. With oven door open carefully
pour boiling hot water into the baking pan till it reaches about
half-way up the ramekins. Push baking pan in center of oven and bake
and reduce heat from 425 to 350 and bake for 30-35 minutes, or till
pumpkin is set. Carefully remove pan from oven and remove ramekins.
Serve warm or cool.
MUFFIN TIN MASHED
POTATOES
~Shared by Linda
H., Rosharon, TX
Yields 12 servings
10 medium, all-purpose potatoes, peeled, cut up
4 tbsp (60 mL) butter
2 cups (500 mL) chopped fresh mushrooms
3/4 cup (180 mL) sliced green onions
1 clove garlic, minced
1 cup (250 mL) milk
3/4 cup (180 mL) all-purpose flour
4 eggs, beaten
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
Cook potatoes in lightly salted water until tender.
Meanwhile, melt 2 tbsp (30 mL) of the butter in medium fry pan. Sauté
mushrooms, onions and garlic until tender and any liquid has
evaporated; set aside.
Drain potatoes; coarsely mash to make 5 cups (1.25 L). Beat in
remaining 2 tbsp (30 mL) butter and milk until fluffy.
Combine potatoes, cooked vegetables, flour, eggs, baking powder, salt
and pepper. Divide mixture among twelve large well greased muffin cups.
Bake in preheated 375 °F (190 °C) oven 35 to 40 min or until golden
brown. Let stand 5 min before removing from pan.
Source: http://www.dairygoodness.ca
FRENCH PASTRY
~Shared by Sandi,
Roswell, NM
1 cup thick sour cream
1 cup water
1/2 tsp salt
Flour - about 2 cups, enough to make a stiff dough
1/2 cup butter
3/4 cup sugar
Mix sour cream, water and salt until smooth. Add enough flour to make a
very stiff dough. Cover and place in refrigerator for 2 hours. Roll
into a square to 1/2 inch thickness. Spread with softened butter. Fold
the four corners to center and roll again. Repeat this process three
times. The last time spread with butter and sprinkle generously with
sugar. Cut into 2 inch squares or any desired shape. Bake on a cookie
sheet in 350 degrees oven for about 15 minutes or until brown.
HALLOWEEN SLUSH
~Shared by Treva, NC
1 pkg. lime gelatin
1 c. sugar
7-Up or ginger ale
4 c. boiling water
3 c. pineapple juice
Mix all ingredients together except 7-Up. Place in container and freeze
4 to 5 hours. Remove from freezer when mixture is slushy. Fill glasses
1/2 full of slush. Fill remainder of glass with 7-Up.
This can also be used in punch bowl:
Place all slush in (12 inch) serving bowl and add 2 quarts 7-Up or
gingerale.
ABSOLUTE STRESS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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1 fluid ounce vodka
1 fluid ounce dark rum
1 fluid ounce peach schnapps
1 fluid ounce orange juice
1 fluid ounce cranberry juice
In a cocktail shaker, combine vodka, rum, peach liqueur, orange juice
and cranberry juice. Shake well.
Pour over ice in a tall glass and garnish with a slice of orange and a
cherry.
THICK CUT O RINGS IN
SPICY DIPPING
SAUCE
~Shared by Johnny,
LA
Prep Time: 5 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings
Ingredients
Vegetable or canola oil for frying
2 large sweet Vidalia onions
2 cans evaporated milk, 5 ounces
1 cup all purpose flour
1/2 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika, 1/3 palm full
Coarse salt
Dipping sauce:
1 cup reduced fat sour cream, eyeball the amount
1/4 cup chili sauce, eyeball the amount
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Directions
Heat 1 inch of vegetable or canola oil in a large frying pan over
medium high heat.
Cut onions across into 1-inch rings and separate. Discard the outer
layer of skin on your rings. Pour evaporated milk into a small, deep
bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip
individual rings in milk, then coat in flour. And repeat for a double
dip. Fry in a single layer in hot oil until golden brown. Remove to
brown paper bag or paper towel lined surface to drain. Salt while hot,
to your taste.
For dipping sauce, combine all ingredients in a bowl and stir.
Tip: refrigerate your onions and canned evaporated milk when you unpack
from the grocery store. The colder the better for making onion rings!
Source: Rachael Ray
CHOCOLATE GUINNESS
CAKE
~Shared by Marilyn
M., Canton, OH
1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 eggs, beaten
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
Grease a 9-in. springform pan and line the bottom with parchment paper;
set aside.
In a small saucepan, heat beer and butter until butter is melted.
Remove from heat; whisk in sugar and cocoa until blended.
Combine the eggs, sour cream and vanilla; whisk into beer mixture.
Combine flour and baking soda; whisk into beer mixture until smooth.
Pour batter into prepared pan. br>
Bake at 350° for 45-50 minutes or until a toothpick inserted near the
center comes out clean.
Cool completely in pan on a wire rack. Remove sides of pan.
Topping:
1 package (8 oz) cream cheese, softened
1 1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
In a large bowl, beat cream cheese until fluffy.
Add confectioners’ sugar and cream; beat until smooth (do not
overbeat).
Remove cake from the pan and place on a platter or cake stand.
Ice cake top so that it resembles a frothy pint of beer.
Refrigerate leftovers.
Yield: 12 servings.
HOLIDAY CRANBERRY
BREAD
~Shared by Jean,
Syracuse, NY
2 c. flour
1 c. sugar
1-1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. orange juice
1 T. grated orange peel
2 T. shortening
1 egg
1 c. fresh or frozen cranberries, coarsely chopped
1 c chopped nuts
Preheat oven to 350. Grease bottom only of a 9x5 loaf pan. In
large mixing bowl, combine flour, sugar, baking powder, salt, and
baking soda. Add juice, peel, shortening, and egg. Mix until well
blended. Stir in cranberries and nuts. Turn into pan.
Bake at 350 for 55-65 minutes until toothpick test clean. Cool
completely before slicing.
CHILI CON QUESO BITES
~Shared by Linda
H., Rosharon, TX
Serves: 24
My grandsons loved these easy to make appetizers. I used the full
sized muffin tin. I think the mini muffin tin might make a better
finger food size. The Southwestern-inspired flavors of Pace®
Picante Sauce combined with Cheddar cheese and chili powder create
these delicious appetizers.
4 eggs
1/2 cup Pace® Picante Sauce
1/4 cup all-purpose flour
2 teaspoons chili powder
6 ounces shredded Cheddar cheese (about 1 1/2 cups)
1 green onion, chopped (about 2 tablespoons)
Heat the oven to 400°F. Lightly grease 24 (3-inch) muffin-pan cups.
Beat the eggs, picante sauce, flour and chili powder in a medium bowl
with a fork or whisk. Stir in the cheese and onion.
Spoon about 1 tablespoon cheese mixture into each muffin-pan cup. Bake
for 10 minutes or until the bites are golden brown. Serve warm or at
room temperature with additional picante sauce.
Source: Campbell's Kitchen
PEDERNALES RIVER
CHILI*
~Shared by Lynn,
Roswell, NM
4 pounds chili meat
1 large onion, chopped
2 garlic cloves
1 tsp ground oregano
1 tsp comino seed
6 tsps chili powder (more if needed)
1 1/2 cups canned whole tomatoes
2 to 6 generous dashes of hot pepper sauce
Salt to taste
2 cups hot water
Place meat, onions and garlic in large, heavy fry pan or Dutch oven.
Cook until light colored. Add oregano, comino, chili powder, tomatoes,
hot pepper sauce, salt and hot water. Bring to a boil, lower heat and
simmer about 1 hour. Skim off fat during cooking.
* Recipe from the file of Mrs. Lyndon B. Johnson.
PEEK-A-BOO COOKIES
~Shared by Treva, NC
These bakery-worthy homemade sandwich-style Peek-a-Boo cookies have
yummy jam that peeks out from holes in their sugar-coated tops. Whether
you make 'em to enjoy at home or for a bake sale, these will go fast!
Makes: 4 dozen cookies
Cooking Time: 10 min
1 & 1/2 cups (3 sticks) butter, softened
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1/4 teaspoon salt
4 & 1/2 cups all-purpose flour
3/4 cup jam or preserves (see Notes)
1/4 cup confectioners' sugar
In a large bowl, with an electric beater on medium speed, beat butter,
granulated sugar, egg, vanilla, and salt until creamy. Gradually add
flour, beating until well mixed. Cover and chill 1 hour.
Preheat oven to 375 degrees F.
Divide dough into 4 pieces. On a lightly floured surface, roll out each
piece to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut
out circles and place 1 inch apart on ungreased cookie sheets. Using a
plastic drinking straw, randomly cut out circles of dough from half the
cookies.
Bake cookies 10 to 12 minutes, or until light golden. Remove to wire
racks to cool completely.
Spread jam evenly over solid cookies. Sprinkle remaining cookies with
confectioners' sugar. Place the cookies with holes over the jam-topped
cookies. Serve, or store in an airtight container.
NOTES:
These cookies are delicious and adorable! We suggest putting out a
plate of these along with mugs of steaming cider.
Any flavor jam can be used, but we like to use an assortment so there
are different colors peeking through the holes in the cookies.
"BLUE RIBBON" CREME
FILLED COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 tbsp. chilled butter
1 c. sifted all-purpose flour
2 1/2 tbsp. light cream
Cut butter into flour until pieces are pea sized. Sprinkle 1 tablespoon
cream over part of mixture. Toss gently with fork, push to one side of
bowl. Sprinkle next tablespoon over dry mixture, mix lightly. Push to
moistened part at side. Repeat until all is moistened. Form ball,
divide in half.
On lightly floured surface, roll to less than 1/8 inch thick. Cut into
rounds with floured 1 1/2 inch cutter. Dip one side of each cookie in
sugar. Place sugar side up 1/2 inch apart on cookie sheet. With fork
prick each cookie in 4 parallel rolls. Bake 375 degrees 8 minutes or
until gold and puffy. Remove to rack. Cool. Sandwich cooled cookies
with the Strawberry Creme. Makes 30.
STRAWBERRY CREAM:
Thoroughly combine: 1 tbsp. softened butter 1/8 tsp. strawberry extract
Red food color (to make pale pink) 1 tbsp. light cream (or enough for
spreading)
OLD SPAGHETTI
FACTORY MEATBALLS
~Shared by Johnny,
LA
1/3 cup very finely chopped onion
1 Tbsp very finely minced garlic
3 Tbsp finely chopped parsley
1 cup fresh bread crumbs
1 egg
1/2 cup cold water
2 Tbsp olive oil
1 1/2 tsp
1/4 tsp freshly ground pepper
1/4 tsp ground nutmeg
2 1/2 lb lean ground chuck
30 oz tomato sauce
Combine chopped onion, garlic, parsley and bread crumbs in a food
processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix
well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg
to the egg and whisk until well whisked. Add the bread crumb mixture,
combining with a spatula. Add the ground meat and mix thoroughly until
ingredients are well distributed and the mixture is binding together
tightly. Preheat the oven to 425 degrees.
Using a medium sized ice cream scoop, scoop out a portion onto a
lightly oiled jelly roll pan. Form each meatball by rolling in the palm
of your hand until they feel tight and solid. (The finished meatballs
should be about the size of a golf ball.)
Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes.
Remove from the oven and loosen with a spatula. Return to the oven an
additional 10 minutes, or until cooked through. Drain. Heat the tomato
sauce in a large skillet. Add the meatballs and simmer 2 minutes.
Serve over pasta or rice.
EASY SKILLET LASAGNA
~Shared by Marilyn
M., Canton, OH
Tastes great with ground turkey too.
1 1/2 Tbsp. olive oil
1/2 green pepper, finely chopped
1 onion, finely chopped
1 clove garlic, minced
16-oz. jar spaghetti sauce
1 lb. ground beef, browned and drained
6 lasagna noodles, cooked and cut in half
12-oz. container small-curd cottage cheese
4 slices mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Heat oil in a skillet over medium heat. Brown ground beef; set aside.
Sauté green pepper, onion and garlic in same skillet until tender;
drain. Transfer to a bowl; stir in spaghetti sauce and browned beef
with veggies. In skillet, layer 1/3 of sauce mixture, half the lasagna
noodles, half the cottage cheese, 2 slices mozzarella and half the
Parmesan. Repeat layers. Top with remaining sauce, making sure to cover
all noodles. Cover and simmer over medium-low heat for 10 to 15
minutes. Remove from heat and let stand for 10 minutes before
uncovering and serving. Yield - serves 4
ZUCCHINI PIZZA BITES
~Shared by Jean,
Syracuse, NY
Ingredients
1/3 cup salsa
2 small zucchini, trimmed and cut diagonally into 1/4-inch thick slices
1/4 pound chorizo,* cooked, drained and crumbled
6 tablespoons shredded reduced-fat mozzarella
*Chorizo, a spicy pork sausage, is common in both Mexican and Spanish
cooking. The Mexican variety (which is the kind most widely available
in the U.S.) is made from raw pork while the Spanish variety is
traditionally made from smoked pork. If chorizo is unavailable,
substitute any variety of spicy sausage.
Preheat toaster oven to 400F. Place salsa in fine sieve and press out
excess moisture; set aside to drain. Place zucchini on toaster oven
tray. Spoon 1 teaspoon drained salsa on each zucchini slice. Top with
chorizo, dividing evenly among zucchini slices. Sprinkle 1-1/2
teaspoons cheese over each slice. Bake in toaster oven 10 minutes or
until cheese melts. Turn toaster oven to broil. Broil 3 seconds or
until cheese is light brown. Remove from oven and serve.
Makes 6 servings
CHOCOLATE ORANGE
CHEESECAKE
~Shared by Linda
H., Rosharon, TX
Pie Crust:
1 1/2 cups almond flour
1 tblsp. orange zest
1 1/2 tblsp. xylitol
1 1/2 tblsp. Splenda, granulated, Sweet Perfection or equivalent
3 tblsp. cocoa powder
4 tblsp. melted butter
1 egg white
Preheat oven to 350 F.
Mix almond flour with orange zest, xylitol, Splenda and cocoa powder.
Melt butter then add to nut mixture and stir until evenly distributed.
Beat egg white and add to nut mixture and mix until dough all sticks
together. Butter a 9 inch pie plate. Place the dough ball on a sheet of
parchment paper. Place a piece of plastic wrap over it and roll out the
dough evenly until it is a circle slightly larger than the pie plate.
Peel off the plastic wrap and pick up the whole crust with the paper
and turn it over onto the pie pan. Fit the crust into the pie plate
evenly to cover the bottom and sides of the plate. Do not make a wide
edging around the top of the pie plate as it will tend to burn when the
cheesecake is baking. A narrow edging that sticks up a little higher
than the pie plate edge is best. Bake for 10-12 minutes being careful
not to overcook. Cool the crust. If time is short, put the pie plate in
the freezer for about 10 minutes after it has cooled down from hot to
warm.
Filling:
2 8 oz. packages cream cheese, warmed to room temp.
1/2 cup sour cream
1/4 cup xylitol
1/4 cup Splenda, granulated, Sweet Perfection or equivalent
1/8 tsp. stevia, white extract
1 tblsp. orange extract
2 eggs + 1 egg yolk
Reduce oven to 300 F.
Cut the package of cream cheese into approx. 24 small pieces. It should
be warm and soft. Separate the pieces into a large mixing bowl. Add
sweetners and mix with an electric mixer until smooth and there are no
lumps. Add in sour cream and orange extract and mix until smooth. Add
the eggs one at a time and mix on the lowest possible speed only until
it is combined. Do not overmix as it makes the cheesecake prone to
cracking.
Pour into cooled crust and bake for approximately 50-60 minutes or
until center is mostly set. The center should still be slightly soft
when you take it out of the oven. The top should not be brown at all.
Allow to cool for 30 minutes. Put in refrigerator for at least 5 hours,
longer is better.
Chocolate Sauce:
1 ounce unsweetened baking chocolate
1/4 cup heavy cream
1 tblsp. butter
1 tblsp. xylitol
Stevia to taste, approx. 1/16 tsp.
1/2 tsp. vanilla extract
1 sugar free dark chocolate bar
In a saucepan, melt butter and unsweetened chocolate on low heat. Add
xylitol and stevia and stir. Add cream and stir. Add vanilla, stir and
taste, adjust sweeteners as needed. Break up the sugar free dark
chocolate and melt into the sauce. I combine unsweetened with sugar
free chocolate to reduce the amount of malitol in the recipe overall
and still get an excellent chocolate flavor.
Topping:
1/4 cup sour cream
1 tblsp. xylitol
1 tblsp. Splenda, or Sweet Perfection
1 tsp. orange extract
2 tblsp. sliced almonds
Mix the sour cream with the sweeteners and orange extract. Remove
cheesecake from refrigerator. Spread sour cream topping over the cake.
Drizzle the chocolate sauce evenly over the sour cream and spread into
attractive pattern. Sprinkled sliced almonds over the top of the cake
and refrigerate for another hour or more.
This is a rich and elegant dessert suitable for special occasions.
Delicious.
Indulge: 12 servings: Cal. 356, Fat 33.2, Carb. 8, Fiber 3, Prot. 9.5,
Net Carbs 5
Celebrate: 16 servings: Cal. 267, Fat 24.8, Carb. 6, Fiber 1.9, Prot.
7.1, Net Carbs 4.1
CORN-CHEESE SOUFFLE
~Shared by Bobbie,
Roswell, NM
1 1/2 tbls butter
1 tbl flour
1 cup milk
1 cup grated cheese
1 cup cream style corn
3 eggs, separated, whites beaten to stiff peak.
Melt butter; add flour stirring until smooth. Add milk and stir until
smooth and thickened. Add cheese. When blended, stir in corn. Fold in
the well beaten egg yolks, season with salt and pepper and add stiffly
beaten egg whites. Bake in buttered 6x10x2 inch pan at 350 degrees for
30 minutes.
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EASY SALMON CAKES
~Shared by Treva, NC
If you are trying to boost your intake of omega-3s, try this simple
favorite. It is a great way to use convenient canned (or leftover)
salmon.
4 servings
Active Time: 30 minutes
Total Time: 45 minutes
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 & 3/4 cups fresh whole-wheat breadcrumbs, (see Tip)
1/2 teaspoon freshly ground pepper
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over
medium-high heat. Add onion and celery; cook, stirring, until softened,
about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any
bones and skin. Add egg and mustard; mix well. Add the onion mixture,
breadcrumbs and pepper; mix well. Shape the mixture into 8 patties,
about 2 & 1/2 inches wide.
4. Heat remaining 1 & 1/2 teaspoons oil in the pan over medium
heat. Add 4 patties and cook until the undersides are golden, 2 to 3
minutes. Using a wide spatula, turn them over onto the prepared baking
sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to
20 minutes.
Nutrition Per serving : 324 Calories; 10 g Fat; 1 g Sat; 3 g Mono; 129
mg Cholesterol; 21 g Carbohydrates; 31 g Protein; 7 g Fiber; 585 mg
Sodium; 97 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 vegetable, 3 1/2 lean protein, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to
8 hours.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread.
Tear the bread into pieces and process in a food processor until coarse
crumbs form. One slice makes about 1/3 cup.
Source: Winter 2004, EatingWell
SLIM QUESO CORNCOBS
~Shared by Linda
H., Rosharon, TX
Makes three servings.
1 wedge of The Laughing Cow® Light Creamy Swiss cheese
1 teaspoon light mayonnaise
1/4 teaspoon cayenne pepper
1/2 lime, juiced and zested
1 tablespoon chopped cilantro
1/4 teaspoon Kosher salt
3 whole ears cooked corn cobs, halved and kept warm
2 tablespoons grated parmesan cheese
lime wedges
additional cilantro (for garnish) (or use Flat Leaf Parsley)
Combine The Laughing Cow® Light Creamy Swiss cheese, mayonnaise,
cayenne pepper, lime juice, zest, cilantro and salt in a small mixing
bowl. Adjust seasonings as needed.
Using a rubber spatula, transfer cheese mixture to the center of a
small plate.
While corn is still hot, (using tongs, corn picks or your fingers to
hold) roll corn piece in the cheese mixture to generously coat and
transfer to a serving platter. Repeat with remaining pieces.
Top with grated Parmesan and garnish with lime wedges and additional
cilantro. Serve immediately.
PER SERVING: 110 calories, 3g fat, 322mg sodium, 19g carbs, 3g fiber,
3g sugar, 5g protein
Source: Recipe developed by Soigné Culinary Artistry
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NACHOS
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 4 large fat-free tortilla chips
- 2 tablespoons reduced-fat Cheddar cheese
- 3 tablespoons mild or medium low-sodium or regular salsa
- 1-1/2 tablespoons fat-free sour cream
DIRECTIONS
If using the conventional oven, preheat to 400 degrees F. Arrange
tortilla chips (concave side up) on medium baking sheet. Sprinkle
evenly with the cheese. Divide the salsa among the chips. Bake just
until cheese melts, about 2 to 3 minutes.
If using the toaster oven, arrange chips on a sheet of aluminum foil.
Toast until cheese just melts. Remove from the oven and add a dollop of
sour cream to each chip.
Nutritional Information Per Serving:
Calories: 109, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 10 mg,
Sodium: 295 mg, Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 6 g,
Protein: 8 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
PENNE WITH GREENS
AND CANNELLINI BEANS
~Shared by Mary S.,
Nashville, TN
Low in fat and loaded with fiber, the smooth texture and slightly nutty
flavor of cannellini beans (or white kidney beans) makes a great
addition to healthy pasta recipes.
Yield: 6 main dish servings
INGREDIENTS
- 1 box uncooked Dreamfields Penne Rigate
- 2 tablespoons olive oil
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 cup reduced-sodium, fat free chicken broth
- 1 pound fresh collard or mustard greens, washed, trimmed and
cut into large bite-sized pieces
- 1 can (15 ounces) cannellini beans, rinsed and drained (or
other white beans)
- Kosher salt and freshly ground black pepper to taste
- Grated Parmesan cheese (optional)
DIRECTIONS
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large skillet, heat olive oil over medium-high heat. Add
bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes,
stirring constantly. Add broth; bring to boil.
Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until
greens are just crisp-tender, stirring occasionally. Add greens with
liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning
with salt and pepper. Top with grated Parmesan cheese, if desired.
Serving Note: Any dark, leafy greens such as kale, spinach orchard can
be substituted for the collard greens. 1-1/2 cupscooked cannellini
beans can be substituted for the canned beans.
Nutritional Information (Per Serving):
Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6
g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g
Note: The Dreamfields process results in a pasta with 5 gramsfiber and
only 5 grams digestible carbohydrates per serving anda 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe there is a total of 63g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
DILLED CHICKEN SALAD
ON GREENS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Serving size: 1-1/2 cups salad greens and 6 ounces chicken salad
INGREDIENTS
- 1-1/2 pound boneless, skinless chicken breasts
Dilled Mayonnaise:
- 2 cups chopped watercress, tough stems removed
- 1 tablespoon chopped garlic
- 2 tablespoons chopped onion
- 1/8 teaspoon salt
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
- 1 tablespoon extra-virgin olive oil
Rest of ingredients:
- 1/4 cup low-fat mayonnaise
- 1/4 cup low-fat plain yogurt
- 1 red bell pepper, cored, seeded, and diced
- 9 cups torn mixed salad greens
- 2 large tomatoes, chopped
DIRECTIONS
Place chicken in a medium saucepan and pour in just enough water to
cover it. Bring just to a boil, reduce heat to low and poach chicken
until white and firm throughout, about 15 minutes. Remove from pot and
cool.
To make dilled mayonnaise, combine watercress, garlic, onion, salt,
lemon juice, dill, and olive oil in a food processor and process until
finely chopped. Transfer to a medium bowl and stir in mayonnaise and
yogurt.
Cut cooled chicken into bite-sized chunks and add to mayonnaise, along
with bell pepper. Toss to mix well.
When you are ready to serve, arrange greens on plates. Top with chicken
salad. Garnish with tomatoes and serve.
Nutritional Information Per Serving: Glycemic Index: 27, Glycemic Load:
2, Calories: 224, Protein: 33g, Carbohydrate: 10g, Dietary Fiber: 2g,
Net Carbohydrate: 8g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 46g,
Sodium: 198mg
Diabetic Exchanges: 4-1/2 Lean Meat, 2 Vegetable, 1/2 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
TABBOULEH FRUIT SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2-1/2 cups prepared bulgur wheat
- 3/4 cup seedless red grapes
- 1/2 cup chopped dried apricots
- 1/2 cup sliced scallions
- 1/4 cup plus 2 tablespoons sliced almonds or pine nuts
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh mint
Dressing Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Combine the bulgur wheat, grapes, apricots, scallions, almonds or pine
nuts, parsley, and mint and toss to mix well. Combine the dressing
ingredients in a small bowl and stir to mix well.
Add the dressing to the salad and toss to mix well. Cover the salad and
chill for at least 1 hour before serving.
Nutritional Information Per Serving (per 3/4 cup serving): Calories:
186, Carbohydrate: 27 g, Cholesterol: 0 mg, Fat: 8.2 g, Saturated Fat:
0.9 g, Fiber: 5.7 g, Protein: 4.6 g, Sodium: 204 mg, Calcium: 42 mg
Diabetic Exchanges: 1 Starch, 1 Fruit, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
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SALT & PEPPER
SHRIMP STIR-FRY
~Shared by Treva, NC
Preparation Time: 30 min
Level: Easy
Cook Time: 30 min
Serves: 2
Rice flour is the "secret ingredient" in this dish and is used to make
the flavorful coating for the shrimp. But if you can’t find it,
cornstarch makes a fine substitute. Serve with rice noodles or brown
rice and a sprinkle of chopped scallions.
2 tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips
for Two)
1 small red or orange bell pepper, very thinly sliced
2 tablespoons rice flour (see Note) or cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon five-spice powder, (see Note)
10 ounces raw shrimp, (21-25 per pound), peeled and deveined
1 tablespoon canola oil
1 jalapeno or serrano pepper, seeded and minced
Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until
the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
Combine rice flour (or cornstarch), salt, pepper and five-spice powder
in a medium bowl. Add shrimp and toss to coat. Heat oil in a large
nonstick skillet over medium-high heat. Add the shrimp and cook,
stirring often, until they are pink and curled, 3 to 4 minutes. Add
jalapeno and cook until the shrimp are cooked through, about 1 minute
more. Serve the slaw topped with the shrimp.
Notes: Rice flour is made from finely milled white rice. It is often
used in Asian cooking for desserts and to thicken sauces. Look for it
in Asian markets or the natural-foods section of your supermarket.
Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan
peppercorns, five-spice powder was originally considered a cure-all
miracle blend encompassing the five elements (sour, bitter, sweet,
pungent, salty). Look for it in the supermarket spice section.
Nutritional Information Per serving: Calories 349; Carbohydrates
20 g; Dietary Fiber 3 g; Fat 15 g; Saturated Fat 2 g; Protein 34
g; Potassium 412 mg; Sodium 511 mg; Cholesterol 230 mg
Nutritional Bonus Per serving: Vitamin C (190% daily value), Selenium
(83% dv), Vitamin A (60% dv), Iron (25% dv).
CARRABBA'S ITALIAN
GRILL VEGETABLES IN
PADELLA
~Shared by Maggie,
TX
Servings: 1
1 to 2 ounces extra-virgin olive oil
2 large mushrooms, sliced
2 cloves garlic, chopped
1 ounce broccoli florets
1 ounce cauliflower florets
3 to 4 baby carrots
4 strips red bell pepper
1 ounce yellow squash, sliced
1 ounce zucchini, sliced
Kosher salt and freshly ground black pepper to taste
Heat a cast-iron skillet until very hot. Add olive oil and mushrooms,
stirring to coat the mushrooms with the olive oil. Stir in chopped
garlic and add remaining vegetables. Season with salt and pepper and
allow vegetables to obtain a crusty finish before turning. Serve hot.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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WHITE TRASH CANDY
Ingredients
2 cups Rice Krispies cereal
2 cups Cap'n Crunch cereal
2 cups pretzels, broken up
2 cups salted peanuts
6 ounces almonds, coarsely chopped
24 ounces white chocolate chips
Instructions
Combine first 5 ingredients.
Melt white chips and pour over cereal mixture; mix well.
Drop by tablespoonsful on wax paper and let set.
Notes
White almond bark candy can be used instead of the white chips and
almonds.
CHICKEN PAPRIKAS
A rich flavorful recipe that I grew up on. My Nana would serve it with
homemade spaetzle or drop noodles, buttered carrots and a smile.
INGREDIENTS
4 chicken thighs and legs,some skin left on
3 tbsp Olivio Margarine
1 Medium Onion, chopped
3 tbsp good Paprika (it makes a difference)
1 cup 99% Fat Free Chicken Broth
1 cup Reduced Fat Breakstone's Sour Cream
1 package of No-Yolk Noodles
6 medium sized carrots, peeled and cut into angled slices, steamed
salt and papper to taste
DIRECTIONS
Begin by washing and trimming the chicken pieces of all fat. Remove
most of the skin, however, you could leave on 1 thigh and/or 1
drumstick in order to increase flavor. Salt and pepper the chicken
pieces and set aside.
Chop the onion and set aside.
Heat up a large frying pan and melt the Olivio, adding a couple of
teaspoons of Olive Oil to prevent it from burning.
Brown the chicken pieces on both sides then remove from the pan and set
on a plate. Add the chopped onion to the pan and slowly cook until the
onion is soft, and caremelized. (Be careful you do not burn the onions
or the butter, it will negatively affect the dish.) Add the chicken
pieces back to the pan, add half the chicken broth, and the paprika.
Cover, and cook slowly until the chicken is very tender. This could
take 30-45 minutes, depending on the sizes of the chicken pieces.
When the chicken is done, remove the chicken pieces again to a plate,
and add the rest of the chicken broth to the pan. Reduce the broth a
little in order to intensify flavors. Remove the pan from the heat and
add the sour cream. Use a whisk to blend the sour cream with the
juices. Once blended, return the chicken to the pan. Slowly bring the
dish back up to heat (do not boil), add chopped parsley or dill if
desired. Serve alongside the noodles and steamed carrots.
Number of Servings: 4
Source: Unknown
HAM WITH SPICED
FRUITS
2 bananas cut into fourths
1 8 oz can sliced peaches
1 8 oz can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 1/2 lb fully cooked boneless smoked ham
1 23 oz can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard
Mix the bananas, peaches and pears (both with syrup), cherries and
pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and
reserve. Refrigerate fruit mixture. Place the ham in an ungreased
baking dish. Arrange sweet potatoes around the ham. Mix brown sugar,
reserved fruit syrup and the mustard and pour over ham and potatoes.
Cook uncovered in 350* oven for 30 minutes - occasionally spooning the
sauce onto the ham and potatoes. Drain fruit mixture and arrange around
and on top of ham. Cook uncovered an additional 15 minutes. Serves 6.
Source: Adapted from Betty Crocker's Cookbook.
SANTA FE TACO CHILI
BAKE
1 (15 oz.) can chili w/beans
1-1/2 c. Bisquick baking mix
1/2 c. milk
3/4 c. (3 oz.) shredded cheddar cheese
Paprika
Shredded lettuce
Chopped tomato
Shredded cheddar cheese
Heat oven to 400 degrees. Heat chili, stirring occasionally, until hot.
Mix baking mix and milk until dough forms; beat 30 seconds. SPREAD half
the dough in ungreased square baking dish, 8 x 8 x 2 inches. Top with
chili; sprinkle with 3/4 cup cheese. Drop remaining dough by 6
spoonfuls onto top; sprinkle with paprika. Bake until light brown,
about 25 minutes. Top with lettuce, tomato and cheese. Makes 6 servings.
CARROT PUMPKIN
CHEESECAKE MUFFINS
8 oz pkg cream cheese, softened
2 eggs
2 tbs sugar
1 tbs lemon juice
14 oz pkg pumpkin quick bread and muffin mix
1 cup shredded carrots
3/4 cup milk
1/2 cup raisins
2 tbs vegetable oil
1/2 cup chopped pecans
3 tbs butter, softened
Heat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray
or oil. In a bowl, beat cream cheese, 1 egg, sugar and juice until
smooth. Set aside 1/2 cup of muffin mix for topping. Place rest of mix
in bowl. Add remaining egg, carrots, milk, raisins and oil. Stir until
blended.
Fill each muffin cup with 1/4 cup batter. Spoon 1 heaping tablespoon of
cream cheese mixture over top of each muffin. In a bowl, combine
reserved muffin mix, pecans and butter. Mix until crumbly. Sprinkle
over cream cheese in each muffin cup.
Bake 25 min. Remove from oven and cool muffins in pan 15 min. Lift
muffins out of pan and cool completely, then serve. MAKES 12 MUFFINS.
CHILI DOG CASSEROLE
2 cans (15 oz. each) chili with beans, divided
1 pkg. (16 oz.) hot dogs
10 corn or flour tortillas (8 inch)
1 pkg. (8 oz.) shredded mild cheddar cheese
Preheat oven to 425F. Spoon 1 can of the chili into 13x9-inch baking
dish. Roll 1 hot dog in each tortilla; place, seam side down, over
chili in baking dish. Top with remaining chili; sprinkle with cheese.
Cover. Bake 30 minutes or until heated through.
SESAME ASIAGO BREAD
STICKS
1 egg
1 tablespoon water
1 teaspoon Dijon mustard
3 ounces freshly grated asiago cheese (3/4 cup)
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
1 (11 ounce) can pillsbury refrigerated breadstick dough
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
Beat egg in small bowl. Add water and mustard; mix well. In shallow
dish, combine cheese, sesame seed and garlic powder; mix well. Unroll
dough; separate into 12 breadsticks. Dip each breadstick in egg
mixture; coat with cheese mixture. Twist each breadstick several times.
Place 1 inch apart on sprayed cookie sheet. Firmly press down ends.
Bake at 350°F. for 14 to 19 minutes or until golden brown. Serve warm.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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