|
A
to Z
Recipes
October 30,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm
trying to tie up loose ends here so I can leave for our annual a2z
gathering. Since I will be away, beyond Wednesday's issue there will be
no
issues again until my return. I expect I will post the Monthly Theme issue on Sunday,
November 20. I will leave it open until November 15. I don't have
nearly enough recipes shared by readers for a full issue. If you've not
done so yet, please consider sharing a recipe for the Tailgating Recipes
theme. We certainly have the weather for it! And we will resume the Monthly Theme topic in December. Have a safe Hallowe'en!
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:
Rick
H., Minoa, NY
Larry Holmes, Toronto, Canada
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.
|
|
|
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.
|
|
|
A
grandmother pretends she doesn't know who you are on Halloween.
~Erma Bombeck
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!
|
|
|
~Shared by Mary H., Montreal, Canada
To Those I Loved and
Who Loved Me
When I am gone, release me, and let me go
I have so many things to see and do,
You mustn't tie yourself to me with tears
Be happy that we had so many years.
I gave you my love, you can only guess.
How much you gave to me in happiness.
I thank you for all the love you each have shown,
But now it's time I traveled on alone.
So grieve awhile for me, if grieve you must
Then let your grief be comforted by trust.
It's only for awhile that we must part,
So bless the memories in your heart.
If you listen to your heart, you'll hear
All my love around you, real and clear.
And then, when you must come this way alone,
I'll greet you with a smile and say,
"Welcome home!"
~Author unknown
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!
|
|
|
SPOOKY FUN
Mummie Dogs!
Your kids (and grands) will love these!
Ingredients:
1 (11 oz) can refrigerated bread stick dough (or crescent roll dough)
2 slices of cheddar cheese, cubed or shredded
8 hot dogs
black mustard seeds
Directions:
* Preheat oven to 375 degrees F.
* Sprinkle some cheddar cheese on your hot dog. Wrap each dog to look
like a mummy with bread stick dough, leaving a open area for the eyes.
* Cut two tiny slits in the exposed hot dog and insert two black
mustard seeds for eyes.
* Place mummy dogs on an ungreased baking sheet and bake around 15
minutes or until golden.
* Garnish with a cup of ketchup (blood).
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: Tailgating Recipes
The football season is once again
upon
us and regardless of where your home team is, no game is complete
without a little tailgating. And, yes, tailgating can happen indoors,
far from an actual tailgate. Whether you're headed over to a friend's
house for a potluck dinner or you're hosting the gang at home, you'll
need some handy food ideas -- the classics and the new. So chill the
beer, put on your game day jersey and share some football-friendly
foods. Please join in the fun by sharing
your favorite recipes in this month's theme.
Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Tailgating Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Tailgating
Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Tailgating
Recipes" has a deadline of November 15,
2011,
and will be posted on November 20, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Tailgating
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
~Shared by Treva, NC
I read recipes the same way I read science fiction -
I get to the end and think . . .
Well, that's not gonna happen!
~Shared by Luanne,
FL
Inside me lives a skinny woman crying to get out. But I can usually
shut the b*tch up with cookies.
Funeral Procession
My friend, her sister and I were driving in the procession to the
cemetery for the funeral of a distant relative.
"Since we don't really know anybody, do you want to head on home?" the
driver asked.
When the sister nodded, she made a right turn.
We had gotten about a quarter of a mile down the road when the driver
happened to look in the rear-view mirror. The rest of the procession
was still following us!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BREAKFAST TACOS
~Shared by Doe,
Oliver, B.C., Canada
Makes 10 pancake tacos.
Nonstick cooking spray
2 tsp marg or butter
1/3 c chpd celery
1/3 c chpd sw grn pepper
1 c shredded cheddar-4 oz.
1 c diced fully cooked ham
1 8-oz can crushed pineapple (juice pack), well drained, or 3/4 c f.c.
apple
1 1/3 c buttermilk pancake mix
1 c water
1 egg slightly beaten
Lightly spray a shallow baking pan with cooking spray; set aside. For
filling, in a sm nonstick skillet melt margarine or butter over med
heat. Cook celery & sw pepper in hot marg or butter until tender.
Take from heat. Stir in 3/4 c of the cheese, the ham, and pineapple or
apple. Set filling aside.
In med bowl combine buttermilk pancake mix, water & egg; stir until
smooth. Heat a lightly greased griddle or heavy skillet over med high
heat until a few drops of water dance across the surface. For each
pancake, pour about 1/4 c butter onto the hot griddle. Spread batter
into a circle about 4" in diameter.
Cook over med heat until pancakes are golden brown, turning to cook
second sides when pancakes surfaces are bubbly & edges are slightly
dry- about 2-3 mins per side.
Place about 1/4 c filling in the center of each cooked pancake. Bring
up the sides of each pancake & stand pancakes shells in prepared
baking pan. Bake at 350 for 10-12 mins or until heated through.
Sprinkle with remaining 1/4 c cheese.
FRENCH ONION SOUP
~Shared by Mary,
Roswell, NM
6 thinly sliced onions
2 tbls bacon grease
1/2 tsp Worcestershire sauce
1 drop Tabasco sauce
1/2 tsp Kitchen Bouquet
12 cups home made beef stock - or 20 bouillon cubes dissolved in 14
cups water
3 tbls grated Parmesan cheese
Toasted French bread
Salt and pepper to taste
Fry onions in bacon grease until golden brown. Pour beef stock in large
saucepan and add onions, Worcestershire, Tabasco and Kitchen Bouquet.
Cover and simmer for one hour. Toast slices of French bread and top
each slice with grated cheese. Place under broiler until brown. Top
each bowl of soup with toast. Serves 8.
SPICED WINTER SQUASH
~Shared by Luanne,
FL
Use butternut, acorn, hubbard, or any of the yellow winter squashes for
this dish. It is excellent if you blend a variety of squashes,
including pureed cooked pumpkin.
Ingredients
4 cups Cooked, mashed or pureed winter squash
1/2 teaspoon Salt
1/4 teaspoon Ground Coriander
1/4 teaspoon Ground Mace
1/4 teaspoon Ground Ginger
2 tablespoons All-purpose Flour
2 tablespoons Melted Butter or Margarine
1/2 cup Brown Sugar, well packed
1/4 cup Fine Bread Crumbs
3 tablespoons Melted Butter or Margarine
Directions
Mix the squash with the salt, coriander, mace, ginger and flour. Turn
into a buttered 1-quart shallow casserole. Drizzle with 2 Tbs. melted
butter. Sprinkle evenly with brown sugar. Mix the bread crumbs with the
3 Tbs. melted butter. Sprinkle over the squash. Bake at 325 degrees for
30 minutes or until crumbs are golden and sugar has melted.
Servings: 4
Source: Courtesy of Reasor's
ORANGE KISS ME CAKE
~Shared by Deb,
Roswell, NM
3/4 cup frozen orange juice concentrate, thawed
2 cups flour
1 cup sugar
1 tsp soda
1 tsp salt
1/2 cup softened shortening
1/2 cup milk
2 eggs
1 cup chopped raisins
1/3 cup chopped pecans
Combine 1/2 cup orange juice with all ingredients except raisins and
pecans in a large mixing bowl. Blend at lowest mixer speed for 30
seconds; then beat at medium speed for 3 minutes. Add raisins and
pecans. Pour into a greased and floured pan 13x9 inches and bake at 30
degrees for 40 to 45 minutes. Drizzle remaining 1/4 cup orange juice
over warm cake. Sprinkle with topping.
Topping:
1/3 cup sugar
1 tsp cinnamon
1/4 cup chopped pecans.
Mix well and sprinkle over cake.
APPLE DUMPLINGS
~Shared by Edna D.,
Decatur, IL
2 cans crescent rolls
4 yellow delicious apples peeled and quartered
2 sticks real butter
1 1/2 cups sugar
1 teaspoon cinnamon
1 can Mountain Dew
Cook the sugar, butter, and cinnamon to the boil stage. Roll 1 piece of
apple in 1 section of the crescent roll (16) dumplings and place in a
well greased 9x13 pan. Spread butter mixture over all and pour
the can of Mt. Dew over and bake in 350 oven for 45 min. or until
golden brown. Wonderful with vanilla ice cream.
NEW ORLEANS
BARBECUED SHRIMP
~Shared by Linda
H., Rosharon, TX
Serves/Makes: 8
4 pounds unpeeled, large fresh shrimp or 6 pounds shrimp with heads on
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup Worcestershire sauce
2 lemons, sliced
4 cloves garlic, chopped
2 tablespoons Creole seasoning
2 tablespoons lemon juice
1 tablespoon chopped parsley
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
French bread
Directions:
Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine
butter and next 12 ingredients in a saucepan over low heat, stirring
until butter melts, and pour over shrimp. Cover and chill 2 hours,
turning shrimp every 30 minutes.
Bake, uncovered, at 400 for 20 minutes; turn once. Serve with bread.
Source: http://www.cdkitchen.com
THE ULTIMATE BROWNIE
~Shared by Jean,
Syracuse, NY
Makes about 3 dozen brownies
2 oz dark unsweetened chocolate
1/2 cup butter
1/2 cup semisweet chocolate morsels
2 eggs
1 cup granulated sugar
1/2 tsp vanilla
1/2 cup all purpose flour
2/3 cup broken pecans
1 cup miniature marshmallows
In the top of a double boiler over simmering water, melt two types of
chocolate and butter. Stir to mix.
In a large mixing bowl, beat eggs, sugar, vanilla. Stir in flour
and the chocolate mixture. Add pecans and marshmallows.
Pour mixture into a heavily buttered 8x8x2 in baking pan. Bake in
a preheated 350 degree oven 20-25 minutes. Let cool, then cut
into squares.
CORNBREAD DRESSING
WITH CRAWFISH
~Shared by Johnny,
LA
Makes 6 generous servings
This delicious baked dressing is a traditional side dish for roast duck
or poultry. Make up a batch of Buttermilk Cornbread a day or two
before. Just make sure you reserve 3 cups for the dressing! It is
equally tasty served with roast pork tenderloin.
Bread stuffing or dressing all have one thing in common; bread! If you
don’t have time to bake the bread yourself, then always buy the best
quality bread that you can afford. That said; since the bread used in
dressing should be on the dry side, you can bake it up to two days
ahead of time. Often, I bake the bread for my holiday meal 3 - 4 days
ahead, allow to cool, bag it up in freezer bags and pop it into the
freezer. If the recipe requires that the bread be cubed or crumbled, I
go ahead do that step prior to bagging. Several hours before assembling
my dressing, I remove the cubed bread from the freezer and pour the
contents of the baggie on a large sheet pan to thaw. Once thawed, I
assemble the dressing according to my recipe.
1 cup pecan halves
2 tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup celery, chopped
3/4 cup bell pepper, chopped
1 3/4 cup sliced mushrooms (white or brown)
1/4 cup (divided) fresh Italian parsley, minced
1/2 cup crawfish tail meat, shelled and cut into 2 – 3 pieces each
1 teaspoon Kosher salt
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3 cups crumbled corn bread
1 – 1 1/2 cups seafood stock or claim juice
Oil or butter for greasing baking dish
Method
Oil or butter a 2 quart baking dish generously. For easy cleanup, you
can first line the dish with foil, and then butter it. Set aside.
Preheat the oven to 350degrees F. Spread the pecans on a large cookie
sheet in a single layer. Toast in hot oven for 10 – 15 minutes. Do not
over cook! The pecans should be slightly darker in color and drier.
Remove from oven and set aside to cool.
Heat the olive oil in a medium skillet over medium high heat. Add the
vegetables and half of the parsley and sauté until the vegetables have
softened. Stir in the crawfish tails, pecans, and seasonings. Turn off
heat and fold in the crumbled corn bread. Add enough stock to
thoroughly moisten bread without it becoming mushy. Spoon into prepared
casserole dish and smooth the top. Bake at 350degrees F for 20 minutes.
Garnish with the reserved minced parsley and serve hot.
LEMON LUSH
~Shared by Treva,
NC
Crust:
1 & 1/2 cups flour
1 & 1/2 cups ground walnuts
1 & 1/2 sticks of butter
Filling:
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip
Topping:
2 small packages instant lemon pudding
3 cups cold milk
Crust:
Using a pastry cutter, combine ingredients for crust and pat into the
bottom of 9x13 pan. Bake at 325°F for 30 minutes. Let cool.
Filling:
Mix well and spread over cool baked crust. Refrigerate.
Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture
has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.
25-MINUTE TUNISIAN
VEGETABLE COUSCOUS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1/2 cup sliced baby portabella mushrooms
4 cups vegetable broth
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese (optional)
1/2 teaspoon paprika (optional)
1 tablespoon finely chopped toasted almonds (optional)
Heat oil in large pot over medium-low heat. Place onion, zucchini,
yellow squash, and carrot in pot and cook, stirring occasionally, until
onions begin to soften and turn translucent, about 5 minutes. Stir in
the red and yellow peppers and mushrooms; cook another 3 minutes.
Vegetables should still be firm. Pour in the vegetable stock and season
with paprika, cardamom, salt, and cilantro. Bring mixture to a boil;
reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the
couscous; stir. Cover pot immediately and remove from the heat. Let
stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous
should have absorbed about half the cooking liquid. Serve at slightly
warmer than room temperature. Garnish with orange zest and the grated
cheese, paprika, and almonds.
JELL-O POPCORN BALLS
~Shared by Marilyn
M., Canton, OH
3 ounces Gelatin Powder -- (any flavor Jell-O)
1 cup Sugar
1 cup Corn Syrup, light
6 quarts Popcorn, air-popped
Mix well and slowly bring to a boil in a medium saucepan; cook until
sugar is dissolved.
Pour over 6 quarts popped popcorn; then form into balls or spread out
on waxed paper for loose flavored popcorn.
NOTES : This recipe is great made as loose popcorn and put into tins or
other large containers to give as gifts.
Yield - 24 servings
Per Serving (excluding unknown items): 115 Calories; trace Fat (2.5%
calories from fat); 1g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 26mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Fat; 1 1/2 Other Carbohydrates.
SAUERBRATEN MEAT
BALLS
~Shared by Bobbie,
Roswell, NM
1 1/2 pounds lean ground beef
1 egg
1 1/2 tsps salt
1/4 tsp pepper
1/3 cup fine bread crumbs
1/2 cup milk
2 tbls butter
1 cup water
2 tbls vinegar
2 tbls catsup
1 tbls brown sugar
6 peppercorns
1 bay leaf, crushed
1/2 tsp salt
1/2 cup raisins
6 gingersnaps, crushed
Combine beef, egg, salt, pepper, bread crumbs and milk. Shape into tiny
balls. Brown in butter, shaking occasionally to brown evenly. Mix
remaining ingredients. When meat is browned, add sauce mixture. Bring
to a boil, cover, lower heat and simmer for 25 to 30 minutes. Stir
gently several times while meat is simmering. Keep hot over a
table warmer and serve with toothpicks.
EASY INDIAN BUTTER
CHICKEN
~Shared by Linda
H., Rosharon, TX
4 Servings
1 cup butter (divided)
1 onion (minced)
1 tbsp minced garlic
15 oz tomato sauce
3 cup heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 lb boneless chicken breast (skinless boneless chicken breast cut
into bite sized chunks)
2 tbsp vegetable oil
2 tbsp masala (tandoori)
Preheat oven to 375 degrees F (190 degrees C).
Melt a few tablespoons of butter in a skillet over medium heat. Stir in
onion and garlic, and cook slowly until the onion caramelizes to a dark
brown, about 15 minutes.
Meanwhile melt the remaining butter in a saucepan over medium-high heat
along with the tomato sauce, heavy cream, salt, cayenne pepper, and
garam masala. Bring to a simmer, then reduce heat to medium-low; cover,
and simmer for 30 minutes, stirring occasionally. Then stir in
caramelized onions.
While the sauce is simmering, toss cubed chicken breast with vegetable
oil until coated, then season with tandoori masala and spread out onto
a baking sheet.
Bake chicken in preheated oven until no longer pink in the center,
about 12 minutes. Once done, add the chicken to the sauce and simmer
for 5 minutes before serving.
Source: http://www.yummly.com
PUMPKIN CHEESECAKE
BARS
~Shared by Jean,
Syracuse, NY
Crust:
1 cup almond flour
1/4 cup Brown Sugar Twin
1/2 cup butter
1/2 cup chopped walnuts
Filling:
8 ounces cream cheese
1/2 cup Splenda
2 eggs
1/2 cup pumpkin (not pumpkin pie filling)
1 teaspoons vanilla
1/4 teaspoons nutmeg
1/2 teaspoons cinnamon
1/2 teaspoons ginger
Directions for crust:
Blend all ingredients in Cuisinart until a ball forms. Press into a 8x8
pan. Bake at 350 degrees for 15 - 20 minutes; cool slightly.
Directions for Filling:
Blend all ingredients until smooth. Pour filling over crust. Bake at
350 degrees for 35-40 minutes or until set. Cool and cut into
bars.
SMOKY HAM AND NAVY
BEAN SOUP
~Shared by Johnny,
LA
(5 points)
1 pound extra lean ham -- cut into 1/2" cubes (3 cups) *see note
2 cups water
1 cup dried navy beans
1 cup sliced celery
2 medium carrots -- sliced
1/4 teaspoon dried thyme leaves
1/4 teaspoon liquid smoke flavoring
1/4 cup chopped fresh parsley
*Note: I used extra lean ham if called for cooked ham. I believe they
used extra lean cooked ham as per the Nutritional Values.
In 3-1/2 to 4 quart slow cooker, combine all ingredients except
parsley; mix well. Cover and cook on low setting for 10 to 12 hours.
Just before serving, stir in parsley.
4 (1-1/4 cup) servings. Yield: "5 cups"
Per Serving: 345 Calories; 6g Fat; 34g Protein; 38g Carbohydrate; 14g
Dietary Fiber; 53mg Cholesterol; 1675mg Sodium.
Serving Suggestion: Crusty French rolls and butter along with a glass
of wine, plus a Fruit Crisp topped with whipped cream.
NOTES: Please note the dry beans, I covered in water brought to boil
and boiled 5 minutes. Took off heat, and let soak overnight.
BACON, EGG, AND
CHEESE STRATA
~Shared by Treva, NC
"Eggs combine with cheese, bacon, and bread to become a fluffy cheese
strata that no one can resist! This is an easy recipe for guys who want
to surprise that special someone with breakfast in bed!"
12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)
12 eggs
2 1/2 cups half-and-half
1 teaspoon Dijon mustard
1. Toss cubed bread with bacon, cheese, and mushrooms, and pour into a
9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard
until smooth, then pour evenly over cubed bread. Cover dish with
plastic wrap, and refrigerate overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove plastic wrap from the baking dish, and bake strata in
preheated oven until the top is golden brown, and the eggs are set,
about 1 hour. Let stand for 10 minutes before serving.
RAISIN BRAN MUFFIN
MIX
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups flour
1-1/4 cups sugar
1 cup nonfat dry milk powder
6 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1 cup shortening
1-1/2 cups raisin bran cereal
1 cup chopped almonds
ADDITIONAL INGREDIENTS FOR EACH BATCH:
1 egg
1 cup water
1. In a large bowl, combine the first 6 ingredients. Cut in shortening
until crumbly. Stir in cereal and nuts. Store in an airtight container
in a cool dry place or in the freezer for up to 2 months. Yield: 2
batches (8 cups total).
2. To prepare muffins: Place 4 cups of muffin mix in a bowl. Beat egg
and water; stir into mix just until moistened. Fill greased muffin cups
2/3 full. Bake at 400 for 15-17 minutes or until a toothpick comes out
clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 1 dozen
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
http://www.amazon.com
/exec/obidos/ASIN/B002RAOHUK/atozreci-20
ZUCCHINI SUCCOTASH
~Shared by Marilyn
M., Canton, OH
4 small ears of corn (or 1 bag frozen)
1/4 cup unsalted butter
1 onion, chopped
2 cups cooked pints beans
2 serrano chili peppers, roasted, peeled, and finely diced (or poblano)
2 medium zucchini , finely diced
1 cup cold water
1 pinch black pepper, to taste
1 pinch salt, to taste
Cut corn kernels off cobs. Heat butter in a skillet. Sauté onion
over low heat until translucent; add corn. Cook 5 minutes over low
heat, stirring frequently. Add beans, chilies, and zucchini, stir well.
Add water, cook over low heat 15 minutes, stirring every 3 minutes
(corn will caramelize slightly). Season with salt and pepper.
MEXICAN RICE
~Shared by Sandi,
Roswell, NM
1 cup rice
1 No. 2 can of tomatoes
1 cup diced onions
1 tsp garlic salt
1/2 tsp red pepper
1 tsp salt
1 can water
2 slices bacon, diced
1/2 cup cold water
In heavy skillet, fry bacon crisp. Add rice to bacon and fry until dry
looking. Add onions and continue frying until rice is golden brown. Add
tomatoes, water and seasonings. Cover and let come to a boil. Reduce
heat and cook until rice begins to fluff. Add 1/2 cup cold water, let
come to boil again. Turn off heat. Do not overcook. Never stir rice
while cooking. Remove from pan with large spoon or egg turner. Serves 6.
GERMAN STYLE
HAMBURGERS
~Shared by Linda
H., Rosharon, TX
4 servings
1/2 c. frozen shredded hash brown potatoes, thawed
1/2 c. chopped onion
2 Tbsp. Worcestershire sauce
1/2 t. salt
1 lb. ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices
In a bowl, combine potatoes, onion, Worcestershire sauce and
salt. Crumble beef over mixture and mix well. Shape into
four patties, about 1/2-inch thick. In a skillet, cook
patties over medium-high heat for 10 to 12 minutes or until no longer
pink, turning once. Serve on buns with lettuce and tomato.
Source: http://www.1_Comfort_Foods@yahoogroups.c
om
CROCKPOT MEXICAN
CORN CHOWDER
~Shared by Jean,
Syracuse, NY
14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion ,diced fine
1 green pepper, diced fine
Seasonings*
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can
pierce them easily with a fork. Add sauteed onion and green pepper.
Stir in corns, chilies and seasonings (*Lawry's season salt, garlic
powder, dash of Worcestershire sauce). Heat until bubbly. Place in
large (5-6 qt.) crockpot on high until it bubbles again and then turn
to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
FRUGAL GOURMET'S
PASTA CASSEROLE
~Shared by Johnny,
LA
Although the Frugal Gourmet advocates using your own homemade spaghetti
sauce and brown gravy, I substituted the commercial stuff and Trainman
and I were really won over. This is really a great one for potlucks and
a skinny budget!!
Servings: 6
1 pound lean Ground beef
1/2 cup chopped Onion
3 cloves Garlic -- minced
3/4 cup bottled Spaghetti Sauce
3/4 cup bottled Brown Gravy
1/2 cup Half and half
1/4 cup grated Parmesan cheese
1 teaspoon dried Oregano
1/2 teaspoon dried Rosemary
Salt and Pepper to taste
1 cup cooked Ziti pasta
1 cup shredded Mozzarella Cheese
Preheat oven to 350 degrees. Cook beef, onion and garlic in a large
skillet until beef is done; drain. Stir in spaghetti sauce, gravy,
cream and Parmesan cheese. Add the seasonings; mix well. Stir in pasta;
toss gently. Transfer to a greased 13x9x2 baking dish; top with the
mozzarella and bake 25 minutes until cheese is bubbly and the top is
lightly browned.
Recipe Source: Jeff Smith, The Frugal Gourmet, in 1998
Source: Carol Stevens, Shaboom's Kitchen
COLORADO'S RED BEAN
SOUP
~Shared by Treva, NC
SERVINGS: 10 (1-1/2 cup) servings
1 pound dry red kidney beans
6 cups water
8 cups water
3/4 cup dry white wine or reduced-sodium beef broth
1 medium green or red sweet pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
4 cloves garlic, minced
1 medium fresh yellow wax chile pepper or banana chile pepper,
seeded and chopped*
1 pound fresh beef brisket, trimmed of fat and cut into 3/4-inch
pieces
1 ham hock
1 large russet potato, peeled and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring
to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover
and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover
and let soak in a cool place for 6 to 8 hours or overnight.) Drain and
rinse beans.
2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth,
sweet pepper, onion, tomato, garlic, and chile pepper. Bring to
boiling; add beef brisket and ham hock. Return to boiling; reduce heat.
Cover and simmer about 1 1/2 hours or until beans and meat are tender.
Remove ham hock; set aside to cool. Mash beans slightly. Add potato to
bean mixture. Return to boiling; reduce heat. Cover and simmer about 15
minutes more or until potato is tender. When ham is cool enough to
handle, cut meat from bone; discard bone. Cut ham into bite-size
pieces; stir into bean mixture. Stir in salt and black pepper.
*Note: Because chile peppers contain volatile oils that can burn your
skin and eyes, avoid direct contact with them as much as possible. When
working with chile peppers, wear plastic or rubber gloves. If your bare
hands do touch the peppers, wash your hands and nails well with soap
and warm water.
Nutrition Facts Per Serving: Servings: 10 (1-1/2 cup) servings Calories
273 Total Fat (g) 4 Saturated Fat (g) 1 Cholesterol (mg) 35 Sodium (mg)
457 Carbohydrate (g) 33 Fiber (g) 12 Protein (g) 24
Diabetic Exchanges Starch (d.e.) 1.5 Other Carbohydrates (d.e.) .5
Vegetables (d.e.) .5 Very Lean Meat (d.e.) 2.5 Fat (d.e.) .5
PORK CHOPS WITH PLUM
& RED ONION
SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 bone-in pork loin chips
1 tsp. olive oil
SAUCE:
2 Tbs. unsalted butter
1 small red onion, finely diced (1 cup)
1/2 cup Merlot
1/4 cup plum preserves
1-1/2 Tbs. Dijon mustard
1/4 tsp. freshly grated nutmeg
Salt, pepper to taste
1 Tbs. fresh/chopped sage
Melt the butter over medium heat in a small saucepan. Add the onion and
cook, stirring often, until it is lightly caramelized, about 5 minutes.
Add the wine and reduce to about 2 Tbs. Stir in the plum preserves,
mustard and nutmeg, then season to taste with salt and pepper. Remove
the pan from heat and stir in the chopped sage. brush the pork chops
with oil, and season with salt and pepper. Grill or broil as desired,
and drizzle with warm sauce just before serving. Serves 4.
Suggested Wine: Gallo Family Vineyards, Merlot
Source: Gallo (wine) magazine ad
QUICK PUMPKIN
CINNAMON ROLLS
~Shared by Marilyn
M., Canton, OH
1 cup warm water
2 Tbsp. yeast
1/4 cup sugar
1/3 cup oil
1 egg
1/2 cup pumpkin puree
4 1/2 cups all purpose flour
1 teaspoon salt
Preheat oven to 400 degrees.
In a large mixing bowl add warm water, yeast, sugar, and oil and stir
together. Allow to set for 3 to 5 minutes or until bubbles start
to form. Stir in egg and pumpkin. Add 2 cups of flour and
combine. Add salt and 1 cup of flour. Stir until a soft
dough forms and starts to pull away from sides of bowl. Add
additional flour if needed.
Pour dough onto a floured surface and knead for 5 minutes, adding flour
as needed until dough is soft and smooth but no longer sticky.
Allow dough to rest about 5 minutes. Roll out to a rectangle
shape about 12 x 15 inches.
Filling:
2 Tbsp. butter, softened
2/3 cup pumpkin puree
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup brown sugar
1/2 cup sugar
In a medium size bowl mix butter and pumpkin puree together until
smooth. Stir in cinnamon and nutmeg. Spoon filling over
dough and spread into a thin, even layer. Sprinkle brown and
white sugars evenly over dough. Starting from a long side,
carefully roll up dough, pinching the edges to seal.
Using a sharp knife (I like to use my bread knife) cut into 1 1/2 inch
slices. Place onto a greased cake pan, pie plate or other baking
dish.
Bake for 25 minutes or until rolls are cooked through and lightly
browned.
Icing:
4 oz cream cheese, softened
2 Tbsp. butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 Tbsp. milk
Meanwhile, in a large bowl, mix cream cheese, butter and powdered sugar
together. Stir in vanilla and milk, mixing until smooth.
Pour over warm cinnamon rolls, gently spreading to cover the rolls.
Serve warm or at room temperature. Yield: 16 rolls.
Source: Adapted from Taste of Home’s Best of Country Breads
HORSERADISH CREAM
DRESSING
~Shared by Lynn,
Roswell, NM
1/4 cup heavy cream
3 tbls vinegar
1/4 cup mayonnaise
2 tbls horseradish
1/4 tsp salt
Pepper to taste
Whip cream until it begins to thicken; add vinegar, beating
continually. When mixture is stiff, add mayonnaise, horseradish, salt
and pepper.
THAI PUMPKIN SOUP
~Shared by Mary H.,
Montreal, Canada
2 tablespoons vegetable oil
2 small onions, chopped
3 cloves garlic, crushed
1 tablespoon finely grated fresh ginger
1 tablespoon Thai red curry paste
1 small pumpkin, peeled, seeded and cubed
1 medium sweet potato, peeled and cubed
1 can (13.5 oz.) coconut milk
3 cups chicken broth
2 teaspoons tomato paste
1 tablespoon freshly squeezed lime juice
Heat oil in a large saucepan. Sauté onions until
translucent. Add garlic, ginger and curry paste and cook briefly,
then add remaining ingredients, except lime juice. Bring to a
boil, reduce heat and simmer, uncovered, 20 minutes or until pumpkin is
tender. Remove from heat and let cool slightly. Transfer to
blender and purée until smooth. Add lime juice. Serve
garnished with coriander and chili pepper, if desired.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CHOPPED GREEK SALAD WITH CHICKEN
~Shared by Treva, NC
Preparation Time: 25 min
Level: Easy
Cook Time: 25 min
Serves: 4
Chicken turns this Greek-inspired salad into a substantial main course.
Feel free to substitute other chopped fresh vegetables, such as
broccoli or bell peppers, for the tomatoes or cucumber. Use leftover
chicken, store-roasted chicken or quickly poach a couple boneless,
skinless chicken breasts while you prepare the rest of the salad. Serve
with pita bread and hummus.
1/3 cup red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 cups chopped romaine lettuce
2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1/2 cup finely chopped red onion
1/2 cup sliced ripe black olives
1/2 cup crumbled feta cheese
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper
in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion,
olives and feta; toss to coat.
Tip: If you don’t have cooked chicken, poach 1 pound chicken breasts
for this recipe. Place boneless, skinless chicken breasts in a medium
skillet or saucepan. Add lightly salted water (or chicken broth) to
cover and bring to a boil. Cover, reduce heat to low and simmer gently
until the chicken is cooked through and no longer pink in the middle,
10 to 15 minutes.
Nutritional Information Per serving: Calories 343
cal; Carbohydrates 11 g;
Dietary Fiber 3 g; Fat 18 g; Saturated Fat 5 g; Protein 31 g;
Potassium 656 mg; Sodium 618 mg; Cholesterol 89 mg
Nutritional Bonus: Vitamin A (140% daily value), Vitamin C (45% dv),
Folate (31% dv), Potassium (19% dv), Calcium (15% dv).
CREAMY GARLIC PASTA
WITH SHRIMP &
VEGETABLES
~Shared by Maggie,
TX
Yield: 4 Servings
This came from the Eating Well Kitchens originally. This is certainly a
dish to please my kids!
6 ounces whole-wheat spaghetti
12 ounces peeled and deveined raw shrimp, (see Note), cut into 1-inch
pieces
1 bunch asparagus, trimmed and thinly sliced
1 large red bell pepper, thinly sliced
1 cup fresh or frozen peas
3 cloves garlic, chopped
1 1/4 teaspoons kosher salt
1 1/2 cups nonfat or low-fat plain yogurt
1/4 cup chopped flat-leaf parsley
3 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup toasted pine nuts, (see Tip; optional)
Bring a large pot of water to a boil. Add spaghetti and cook 2 minutes
less than package directions. Add shrimp, asparagus, bell pepper and
peas and cook until the pasta is tender and the shrimp are cooked, 2 to
4 minutes more. Drain well.
Mash garlic and salt in a large bowl until a paste forms. Whisk in
yogurt, parsley, lemon juice, oil and pepper. Add the pasta mixture and
toss to coat. Serve sprinkled with pine nuts (if using).
Tip: To toast pine nuts, place in a small dry skillet and cook over
medium-low heat, stirring, until fragrant, 2 to 4 minutes.
Nutritional information
Calories: 385
Fiber: 10 g
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 53 g
Protein: 34 g
Sodium: 658 mg
MonoUnsaturated Fat: 3 g
Exchanges: 2 1/2 starch, 1 vegetable, 1/2 low-fat milk, 3 lean meat
Cholesterol: 168 g
Carbohydrate Servings: 3
Potassium: 887 mg
Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (71% dv),
Folate (60% dv), Iron & Magnesium (35% dv), Calcium & Zinc (28%
dv), Potassium (25% dv). Added Sugars: 0 g
Source: iVillage
http://www.ivillage.com/creamy-garlic-pasta-shrimp-vegetables/3-r-295896#ixzz165R4MyuD
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
TEX-MEX CORNBREAD
~Shared by Mary S.,
Nashville, TN
Yield: 9 servings
INGREDIENTS
- 1 cup yellow cornmeal
- 3/4 cup all-purpose or unbleached white flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons softened butter or regular margarine
- 3/4 cup low-fat (1%) milk
- 1 large egg white
- 1/3 cup medium chunky salsa
DIRECTIONS
Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan
with nonstick spray.
In a medium bowl, combine the cornmeal, flour, sugar, baking powder,
and salt.
Cut in the butter with a pastry cutter or two forks until well
combined. Add the milk, egg white, and salsa, and stir in with a few
swift strokes.
Transfer the batter to the prepared pan, and spread it out to the edges
of the pan using the back of a large spoon. Bake for 17 to 21 minutes
or until the cornbread is lightly browned and a toothpick inserted in
the center comes out clean.
Serve warm. Store leftover cornbread tightly wrapped at room
temperature.
Nutritional Information Per Serving (1 square): Calories: 148, Fat: 4
g, Saturated Fat: 2 g, Cholesterol: 31 mg, Sodium: 180 mg,
Carbohydrate: 25 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com
/exec/obidos/ASIN/1580402615/atozreci-20
CHICKEN PICCATA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 3-ounce half chicken breast plus 2 tbsp sauce
INGREDIENTS
- Vegetable oil cooking spray
- 4 (3 ounce) boneless, skinless chicken breast halves
- 1/2 teaspoon no-salt lemon-pepper seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 tablespoon drained capers
DIRECTIONS
Spray a grill rack with cooking spray. Preheat a gas grill to
medium/medium-high or prepare a medium-hot fire in a charcoal grill,
with the rack placed 4 to 6 inches above the heat. Sprinkle chicken
with lemon-pepper seasoning.
Place chicken on the grill and cook 12 to 15 minutes or until chicken
is cooked through and no longer pink, and its juices run clear, turning
once. Keep warm.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in
flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine
and capers; cook, stirring constantly for 2 minutes or until mixture is
slightly thickened. Remove from the heat and stir in remaining 1
tablespoon butter. Serve sauce over chicken.
Nutritional Information Per Serving: Glycemic Index: not significant,
Glycemic Load: not significant, Calories: 211, Protein: 28g,
Carbohydrate: 1g, Dietary Fiber: 0g, Fat: 7 g, Cholesterol: 83 mg,
Sodium: 243 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com
/exec/obidos/ASIN/1592572758/atozreci-20
GIANNA'S PASTA WITH
ARUGULA
~Shared by Mary S.,
Nashville, TN
Yield: Serves 6.
INGREDIENTS
- 1 package Dreamfields Penne Rigate
- 6 Roma tomatoes, diced
- 1-1/2 cups of fresh arugula
- Half a white onion, diced
- Salt and pepper to taste
- 6 basil leaves, sliced thinly
- 2 melrose or cubanella peppers*, seeded and sliced thinly
- 1/3 cup extra virgin olive oil
DIRECTIONS
In a large pot of boiling water, cook penne until al dente, or as
desired.
Drain pasta and put into a large glass or ceramic serving dish.
Mix together all ingredients with pasta and serve. Can be served as a
main dish or side dish.
* A banana pepper or anaheim pepper can be substituted for the melrose
or cubanella peppers
Nutritional Information (Per Serving): Calories: 328; Protein: 9g;
Sodium: 21mg; Cholesterol: 0mg; Fat: 13g; Saturated Fat: 2g; Dietary
Fiber: 6g; Digestible Carbohydrates: 15g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta.
Source: Dreamfields Healthy Carb Pasta
ZUCCHINI AND CARROTS
WITH FRESH HERBS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 medium carrots, sliced
- 4 medium zucchinis, cut into julienne strips
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Place a steamer basket in 1/2 inch of water in a saucepan (water should
not touch the bottom of the basket). Place carrots in the basket. Cover
tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6
minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat. Stir in carrots,
zucchini, thyme, dill, lemon juice, salt, and pepper. Cook uncovered,
stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving (3/4 cup): Glycemic Index: 22,
Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g,
Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com
/exec/obidos/ASIN/1592572758/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CHICKEN BREASTS WITH
MUSHROOM CREAM
SAUCE
~Shared by Treva, NC
The secret to a good cream sauce is always the same: not too much cream
or it can be overpowering, masking the more delicate flavors. Here it
contains a bountiful amount of mushrooms and is served over chicken
breasts.
2 servings
Active Time: 30 minutes
Total Time: 30 minutes
2 (5 oz) boneless, skinless chicken breasts, trimmed and tenders
removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and
cook, turning once or twice and adjusting the heat to prevent burning,
until brown and an instant-read thermometer inserted into the thickest
part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent
with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30
seconds. Add mushrooms; cook, stirring occasionally, until tender,
about 2 minutes. Pour in vermouth (or wine); simmer until almost
evaporated, scraping up any browned bits, about 1 minute. Pour in broth
and cook until reduced by half, 1 to 2 minutes. Stir in cream and
chives (or scallions); return to a simmer. Return the chicken to the
pan, turn to coat with sauce and cook until heated through, about 1
minute.
Nutrition Per serving: 275 Calories; 15 g Fat; 5 g Sat; 7 g Mono; 84 mg
Cholesterol; 5 g Carbohydrates; 25 g Protein; 1 g Fiber; 373 mg Sodium;
370 mg Potassium
Exchanges: 1 vegetable, 3 lean meat, 2 fat
Tip: It's difficult to find an individual chicken breast small enough
for one portion. Removing the thin strip of meat from the underside of
a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields
a perfect 4-ounce portion. Wrap and freeze the tenders and when you
have gathered enough, use them in a stir-fry or for oven-baked chicken
fingers.
Source: EatingWell, March/April 2008
BACON SALAD SANDWICH
~Shared by Maggie,
TX
Yield: 1 serving
4 tsp. ranch-style dressing
2 bread slices (your favorite), toasted
10-12 fresh spinach leaves, stems removed
1 large hard-cooked egg, sliced
3 bacon slices, cooked crisp, broken into 3 pieces each
Divide and spread dressing on 1 side of each toast slice. Arrange
spinach on top of dressing on 1 slice. Layer egg slices and bacon
pieces over top. Cover with remaining toast slice, dressing-side down.
Press down lightly. To serve, cut in half or into quarters.
1 sandwich: 417 Calories; 25.1 g Total Fat (7.2 g Mono, 2.2 g Poly, 7 g
Sat); 235 mg Cholesterol; 29 g Carbohydrate; 1 g Fiber; 18 g Protein;
926 mg Sodium
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!
|
|
|
PISTACHIO CRANBERRY BARK
2 cups (12 oz.) semisweet chocolate chips
5 oz. white candy coating, chopped
1 cup chopped pistachios, toasted, divided
3/4 cup dried cranberries, divided
1. In a microwave-safe bowl, melt chocolate chips; stir until smooth.
Repeat with candy coating. Stir 3/4 cup pistachios and half of the
cranberries into semisweet chocolate. Thinly spread onto a waxed
paper-lined baking sheet.
2. Drizzle with candy coating. Cut through with a knife to swirl.
Sprinkle with remaining pistachios and cranberries. Chill until firm.
Break into pieces. Store in an airtight container in the refrigerator.
Yield: about 1 lb.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
http://www.amazon.com
/exec/obidos/ASIN/B002RAOHUK/atozreci-20
MELT IN YOUR MOUTH
CREAMY CHICKEN
4 boneless chicken breasts
1 pkg. dried Italian salad dressing mix
1 small onion, sliced
1 clove garlic, minced
2 T. melted butter
1 can Cream of Chicken soup
8 oz. cream cheese
1/2 C. chicken broth
Lay chicken in crockpot. Sprinkle with Italian dressing mix, pour
melted butter over. Sprinkle onions & garlic over all. Cook on low
5-6 hours.
About 45 minutes before you're ready to eat, remove the chicken &
set aside. Add the cream cheese & soup to crockpot, stirring
occasionally until smooth. While the cream cheese is melting, cut the
chicken into bite-sized pieces. Once the cream cheese & soup are
smooth, add cut-up chicken back to the crockpot. Thin with chicken
broth, if desired. Heat through.
Serve over biscuits, noodles, rice or potatoes.
RUSTIC RED SLAW
Ingredients
1 Small Head of Coarsely Cut Red Cabbage
1/2 Medium Red Onion Sliced Thin
2 Large Red Radishes Sliced and Halved
1 Small Red Bell Pepper Diced
1 Medium Size Shredded Carrot
1/4 Cup of White Wine Vinegar
1/4 Cup of Extra Virgin Olive Oil
1 Tsp of Paprika
1 Tsp Onion Powder
1 Tsp Garlic Powder
Salt and Pepper to Taste
Put all of the clean, cut vegetables in a large bowl. In another small
bowl whisk all of the dressing ingredients together and then pour it
over the slaw and toss it well. Refrigerate for at least 3 hours
tossing occasionally before plating. Yields 6 - 8 servings.
MEXICAN SWIRLS
1 loaf frozen white bread dough, thawed
1 egg, lightly beaten
1/2 tsp. salt
1/2 tsp. celery seed
2 Tbs. pimento, chopped
2 cups shredded cheddar cheese
1/4 tsp. coarsely ground black pepper
Preheat oven to 400°F.
Divide dough into 2 parts. Roll each into a 12x9 inch rectangle on
lightly floured surface. Combine remaining ingredients in a bowl and
spread onto dough rectangles. Starting at long side, roll each
rectangle up as for a jelly roll. Seal edges. Cut in 1 inch slices.
Place cut side down in greased muffin cups (about 3 inch diameter).
Cover and let rise 30-40 minutes, or until almost doubled in size. Bake
15 minutes or until lightly browned.
MUSHROOM-GARLIC PORK
CHOPS
Serves: 4
Prep. time: 5 minutes
Cooking time: 15 min.
1 tbsp. vegetable oil
4 bone-in pork chops, 1/2" thick (about 1 pound)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom with Roasted
Garlic Soup
1/2 cup milk
hot cooked egg noodles
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork
chops and cook until the chops are well browned on both sides. Remove
the pork chops and set them aside. Stir in the soup and milk. Heat to a
boil. Return the pork chops to the skillet and reduce the heat to low.
Cover and cook for 5 minutes or until the chops are cooked through but
slightly pink in the center*. Serve with the noodles.
TIP: *The internal temperature of the pork should reach 160°F.
DARN GOOD RUM RIBS
4 pounds baby back ribs
1/2 cup chili sauce
1 cup lightly packed brown sugar
1/4 cup ketchup
1/2 cup dark rum
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
2 cloves garlic, crushed
1/8 teaspoon pepper
(Dashes of Tabasco optional)
Wrap ribs in double thickness of foil and place in large roasting pan.
Bake at 350 degrees for 1 1/2 hours or until ribs are cooked through.
Unwrap ribs, drain drippings and discard foil. Line baking pan with
foil and place cooked ribs in pan. Combine remaining ingredients and
pour over ribs. Marinate at room temperature, covered, for several
hours. Broil ribs 6 inches from heat for 15 to 20 minutes, turning
often and basting with sauce. Serves 6.
CHEESE AND SAUSAGE
ROLLS
16 Sausage links
16 slices Bread
1 C Shredded process American cheese
1/4 C Butter or margarine, softened
Cook and drain sausage links following package directions.
Trim crusts from bread; roll flat. Mix cheese and butter together,
spread on both sides of each bread slice. Roll a sausage in each slice.
Bake on greased baking sheet at 400° for 10 to 12 minutes
Source: Better Homes & Gardens Encyclopedia of Cooking
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store
.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|