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A
to Z
Recipes
November 20,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It is
great to be back from vacation. Yes, it was too brief to suit Trey and
me, but
we are refreshed and ready to plan the next one! Our stay in the
Charleston, SC area was superb. We enjoyed time with great friends and
family, ate like royalty, and had some slumber party moments, lol. No
one
went home hungry, for sure, as we had some great cooks in our midst. On
our way home, Trey and I stayed over in Biloxi, MS where we shared a
special evening with Mavis &
Charlie J. of Mobile, AL. We send thanks to them and all at the
beach house who made our vacation so special. Each and every one of you
is nearer and dearer to my heart, without exception!
Sick bay report:
Our good
friend Jean
P. in NY is doing well. The chemo-therapy is difficult but she
hopes to be back in full swing before long! Also, our sweetie Pat B. in FL
had to miss out on the annual gathering because hubby Joel took
ill. We wish him continued improvement! Last - but not least - our
bee-utiful friend Lucy W. in OH
was ill in the hospital. We are praying for her swift return to
normalcy (and taking care of those bees at OhioHoney.com!).
Special mention: I'd like to thank one additional person who helped out
with those big publishing bills last month. My heartfelt thanks go out
to Rita K.
in Niceville, FL for her generous donation. Rita, you
helped me over the hump and I am grateful!
The current Monthly Theme
topic is "Soup, Stew
& Chili Recipes". 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.
In today's issue we share recipes gathered during the last Monthly
Theme topic: Tailgating Recipes.
We did a pretty good job of it and I think you'll find something worth
keeping. Looks like folks in different locales have their own style
which made this issue very interesting indeed.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
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advertising. Here's the web site! Pass it along to people you know.
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Thanksgiving
dinners take eighteen hours to prepare. They are
consumed in twelve minutes. Half-times take twelve minutes. This is not
coincidence.
~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!
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End Procrastination – Get Things Done!
by Jane Powell
“I should get that done; I’ll do it later.”
Sound familiar? It’s called procrastination and we all do it, but for
some women it’s a way of life.
Procrastination makes you feel both indecisive and guilty – indecisive
because you choose to postpone what must be done and guilty for not
doing, now, what you need to do. The more often you procrastinate, the
weaker you feel.
If you’re in the habit of putting things off, try this. Next time
you’re faced with a project, take a look at what you want to
accomplish. Tune into the reasons for your resistance and then honestly
ask yourself, “Is this something I can start, now?” Most of the time
the answer is “Yes.” So, start!
See yourself as someone who makes solid decisions. When you commit to
something honor yourself and stick with it until it’s done. You’ll
empower yourself and the desire to procrastinate will, slowly,
disappear.
~Shared by Treva, NC
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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HELPFUL SHISH KABOB TIPS & HINTS
~Shared by Treva, NC
* Wooden bamboo skewers are inexpensive and easy to find, but they must
be soaked at least 30 minutes in water (preferably warm to the touch)
prior to use. This keeps them from easily catching fire. If you get
into the shish kebab habit, then you may wish to invest in stainless
steel reusable skewers.
* Wash all meats and seafood thoroughly and pat dry before skewering
and adding to marinade.
* Meats should optimally be cut in uniformly-sized 1 to 2-inch cubes
for quick and even cooking.
* Parboil vegetables such as bell peppers, zucchini, carrots and other
dense foods before skewering if you like them fully-cooked in the end
product. Baby new potatoes can be scrubbed and par-boiled in skins or
use canned whole potatoes.
* When using marinade, a large heavy-duty plastic zip or cooking bag
works great for prepared skewers. Be sure to get most of the air out
before sealing so the contents are covered with the marinade, and turn
the bag often while marinating.
* Alternate meat with vegetables and fruit on the skewers. Be creative.
* A light spray of cooking oil will help keep the kebabs from sticking,
as you need turn the kebabs often for even cooking.
EASY CHICKEN &
BACON SKEWERS
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks
In a large bowl, mix the soy sauce, cider vinegar, honey, and canola
oil. Stir in the mushrooms and green onions. Place the chicken in the
mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the
chicken chunks with bacon, thread onto skewers. Alternate with mushroom
halves and pineapple chunks. Arrange skewers on the prepared grill.
Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce
mixture, until bacon is crisp and chicken is no longer pink and juices
run clear.
Yield: 6 Servings
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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: Soup, Stew &
Chili Recipes
Making homemade soup, stew and
chili is easy, filling and economical.
Many folks make a batch of soup or stew weekly using leftovers found
from the week's meals. My grandma used to do that and it was a real
treat. My family loves soup. And a pot of chili or stew is always
welcome. Please share your recipes for soups, stews, and chili. We will
collect them through December and publish them just in time for the
chilly weather. 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
"Soup, Stew & Chili 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: Soup,
Stew & Chili 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 "Soup, Stew &
Chili Recipes" has a deadline of December 31,
2011,
and will be posted on January 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Soup,
Stew & Chili Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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RECIPE GLOSSARY FOR
COMPUTER LOVERS
~Shared by Mary H.,
Montreal, Canada
*ACCESS DENIED: Diet time
**BACKUP: Leftovers
*CRASH: Drop main course at big dinner party
**CTRL: What you lose after crashing
*CURSOR: Who you are after crashing
**DEBUG: Check the flour before using
*ESCAPE: Order out
**FRAGMENT: What's left of brownies
*FREEZE: Do when you accidentally quadruple the recipe
**GOTO: As in "Go to restaurant when recipe bombs"
*HIGHLIGHT: Top with white icing
**ICON: I con cook anything better than you con
*LOG ON: Cook in fireplace
**MEMORY: Forget it - use a timer
*MENU: Surely you're kidding
**MICROCHIPS: Serve with micro salsa
*NETWORK: I slice, you dice
**PASSWORD: "Dinnertime"
*PATH: Worn-out place leading to refrigerator
**RAM: Overeat
*ROM: Overeat in England
**SORT: Pick the burnt ones out
**SPREADSHEET: Use under really messy cooks
*TAB: Drink after "Pie A La Modem"
**TECH SUPPORT: Hello, Mom?
*ZOOM: I can see it on the table now
bareMinerals
now on Beauty.com!
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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:
BREAKFAST PASTA
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 pound(s) rigatoni
1 pound(s) bacon, cut into 1-inch pieces across the strips
3 clove(s) garlic, sliced
13 tablespoon(s) (or more as needed) olive oil
1 large onion, cut to 1-inch dice
2 tablespoon(s) fresh oregano
2 tablespoon(s) fresh thyme
1 tablespoon(s) fennel seeds
Grated Asiago cheese (optional)
Salt, to taste
Pepper, to taste
1 quart(s) non-fat or low-fat plain yogurt
Sumac, for garnish
Directions
Pregame preparation:
Cook the rigatoni al dente and refrigerate in a 1-gallon ziplock bag.
In a pan over medium-low heat, cook bacon together with sliced garlic
and a generous amount of black pepper. Remove before fully cooked and
set aside. Wipe out the bacon pan and add 5 to 6 tablespoons olive oil,
onions, and a pinch of salt, and sauté 4 to 5 minutes. Remove from
heat, add onions to bacon/garlic mixture, and refrigerate. Clean herbs
(if using fresh) and refrigerate.
Tailgate cooking:
Place an iron skillet on the grates of a medium-hot grill and allow the
skillet to warm for a minute or two. Make sure your skillet doesn't get
too hot. To the warm skillet, add 8 to 10 tablespoons of olive oil, the
precooked pasta, bacon-and-onion mixture, oregano, thyme, and fennel
seeds and toss to combine. Sauté and stir frequently to cook evenly
until pasta begins to brown and get crunchy (15-18 minutes). Be patient
- it will smell great and your audience will simmer with anticipation.
Optional:
Sprinkle some grated Asiago cheese while browning; add salt and pepper
to taste (keep in mind there is plenty of salt in the bacon and cheese)
while everything is cooking in the skillet. Open and gently stir yogurt
until it has a smooth and creamy texture. When the dish is colorful and
sizzling nicely, remove skillet from heat and distribute the pasta on
small plates for your tailgaters. Top each portion with 2 to 3
tablespoons yogurt, sprinkle with sumac, and serve immediately.
Source: http://Delish.com
APPLE PIE (The drink)
~Shared by Cherie
S., Westport, WA
Note from Maggie:
Cherie has
prepared this for a couple of our annual gatherings and it is REALLY
good. I thought it would be great for a frosty day outside the ball
park!
2 gallons apple cider or juice
2 cups sugar (optional but I prefer it)
4 cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
A fifth of Capt. Morgan’s spiced rum
A fifth of Hot Damn 100 cinnamon schnapps
In a stock pot, add the cider, sugar and cinnamon sticks. In a coffee
filter, add the ground spices tie the filter closed and hang into the
pot. Bring to boil and turn down to simmer for 2 to 4 hours. Take off
the burner and cool to room temperature (this is important!) add the
spiced rum and cinnamon schnapps. Decant into pretty bottles for
Christmas gifts or just pour back into juice jugs (and hide it so you
don’t have to share). Good cold, better hot!
STUFFED DILL PICKLES
~Shared by Bill
Anatooskin, Burnaby,
BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly
Core, a handy new kitchen tool.
Note from Maggie:
Bill's
Stuffed Dill Pickles are delicious. His nifty Dilly Core makes this and
other great stuffed veggie (and fruit!) recipes easy to make. I thought
these would be perfect for a gathering of family and friends.
1 48 oz. jar of dill pickles (Kosher style)
1 8 oz. package cream cheese
1 med. onion, finely chopped
3/4 tsp. Tabasco sauce
1/2 tsp. granulated garlic powder
Cut off both ends of the pickles to create a flat area. Using the
"dill pickle corer", push the corer through the centre of the pickle to
remove the soft flesh. Stand pickles on end on a paper towel to
drain for about 20 minutes. After draining, roll some paper
toweling and push it through the cored pickle to absorb as much
moisture as possible. In a mixing bowl, using a fork, cream cheese, add
onion, Tabasco sauce, garlic powder and mix well to blend. Using a cake
decorator or a small spoon, stuff each pickle with mixture. Wrap
stuffed dill pickles in plastic wrap and refrigerate for about 2 hours
or until cheese is firm. When ready to serve, slice pickles into
3/4 inch slices and place on a serving tray. You may also use smoked
salmon (chopped fine) or finely chopped ham added to the filling.
You can also use half each of Spicy Cheez-Whiz and cream cheese as an
alternate. Pimiento cream cheese is another alternative.
WARM CRAB DIP
~Shared by
Patricia, Charlevoix, MI
1 3/4 cups cream cheese
3 ounces medium cheddar cheese, grated
1 cup sour cream
4 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 lb 2 ounces cooked fresh crab meat*
1 garlic clove, cut in half
Butter for greasing
Salt and pepper to taste
Crackers
Place cream cheese in bowl and stir in Cheddar cheese, sour cream,
mayonnaise, lemon juice, mustard and Worcestershire. Add crab meat and
salt and pepper; gently stir together. Taste and add more
Worcestershire if desired. Cover and let chill 24 hours.
When ready to serve, place on cooler side of grill in an ovenproof
dish. Best kept warm while using - chafing dish with candle would serve
the purpose at a tailgate party.
*Pick over crab meat. If using frozen, thaw and at dry.
SAN FRAN WINGS
~Shared by
Patricia, Charlevoix, MI
5 tablespoons dark soy sauce
2 tablespoons dry sherry
1 tablespoon rice vinegar
Juice of one orange
2 inch strip of orange rind, pulp removed
1 tablespoon light muscovado sugar
1 orange
1 teaspoon cornstarch, mixed to paste with 3 tablespoons water
1 tablespoon finely chopped ginger root
1 teaspoon chili sauce
3 pounds chicken wings
Preheat oven to 400 degs. Place soy sauce, sherry, vinegar, orange
rind, and sugar into a pan along with extracted orange juice and mix
well. Bring to a boil over medium heat then stir in the cornstarch
paste. Continue to boil, stirring constantly for 1 minute or until
thickened. Remove pan from heat and stir in ginger and chili sauce.
Remove and discard wing tips and place wings in a single layer in a
large roasting pan. Pour sauce over the wings, turning and stirring to
coat. Bake in the oven 35-40 minutes, occasionally turning and basting
with the sauce. Cook until chicken is tender and browned and juices run
clear when a skewer is inserted. Keep warm on grill.
ROOSTER'S BEAK SALSA
~Shared by
Patricia, Charlevoix, MI
3 large ripe tomatoes
1/2 red onion, finely chopped
1 large Jalapeno green chili, seeded, finely chopped
2 tablespoons chopped fresh cilantro
Juice of 1/2 lime
Salt and pepper
Halve the tomatoes, scoop out and discard the seeds and dice the flesh.
Place in a large, nonmetallic bowl. Add onion, chili, cilantro and lime
juice. Season to taste and stir gently. Cover and chill for at least 30
minutes to allow flavors to blend.
PECAN BROWNIES
~Shared by
Patricia, Charlevoix, MI
2 1/2 ounces semisweet chocolate
1 cup all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter
Extra butter for greasing pan
1/2 cup packed raw sugar
1/2 teaspoon almond extract
1 egg
1/2 cup pecans
1 teaspoon milk
Confectioners sugar for dusting
Preheat oven to 350 degs. Grease a large 4x8 pan and line with
parchment paper. Place chocolate in a heatproof bowl over a pan of
simmering water. (a double boiler is ideal) and heat until melted.
While chocolate is melting, stir together flour, baking soda and baking
powder in a large bowl.
In a separate bowl, cream butter and sugar together, then mix in
extract and egg. Remove chocolate from heat and stir into the butter
mix. Chop the pecans finely, then add them to the bowl along with the
flour mixture and milk, and stir until well combined. Spoon the dough
into the lined dish and level. Bake for 30 minutes or until firm to
touch - brownie will still be a bit gooey in the middle. Allow to cool
completely. Remove from dish and cut into 20 pieces. Dust with sugar if
desired.
GERMAN CHILI
~Shared by
Patricia, Charlevoix, MI
2 pounds good ground beef
1/2 cup shortening
2 tablespoons chili powder
1 small button garlic
2 tablespoons flour
2 quarts soup stock
1 medium onion, chopped
Salt to taste
2 small red peppers, minced
Heat shortening, add meat, onion, pepper and garlic. Fry until nicely
browned. Add chili powder and flour. Fry 5 minutes longer, stirring
continually. Add stock and simmer 2 or 3 hours.
HEARTY SANDWICHES
~Shared by
Patricia, Charlevoix, MI
1 cup diced chicken
1 cup diced ham
1/2 cup finely chopped celery
Mayonnaise to desired consistency
1 medium pickle, chopped
Combine all ingredients, add mayonnaise as desired.
HOT COCOA AU LAIT
~Shared by
Patricia, Charlevoix, MI
1 pint milk
2 ounces white chocolate, in small pieces
1 teaspoon instant coffee
Whipped cream
Ground cinnamon
Heat milk to a low simmer. Remove from heat and add chocolate, and
instant coffee; stir until chocolate is melted. Pour into pump pot and
when ready to serve, top with a dollop of whip cream and sprinkle with
cinnamon.
BABY BALLPARK DOGS
~Shared by Doe,
Oliver, B.C., Canada
Hot dogs are mandatory at any ball game, and these mini versions are
beyond cute. Pâte à choux (the same dough used for cream puffs) is
quick and easy to make, but you'll need a little practice to pipe it
neatly into hot dog bun shapes.
Time: 1 hour.
Ingredients
Cooking-oil spray
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 package (12 oz.) mini cocktail franks
Yellow mustard in a squeeze bottle
1/2 cup finely shredded cheddar cheese
1/4 cup pickle relish
Preparation
1. Preheat oven to 400°. Coat 2 baking sheets with cooking-oil spray
and line with parchment or waxed paper. Set aside.
2. In a medium saucepan, melt butter over high heat, then add 1 cup
water and bring to a boil. Add flour and cook, stirring vigorously with
a wooden spoon, until a ball forms. Continue to cook until a film
begins to form on bottom of pan, about 1 minute.
3. Transfer dough to a bowl of a stand mixer fitted with a paddle
attachment. On low speed, add eggs 1 at a time, incorporating each
before adding the next.
4. Spoon dough into a large resealable plastic bag. Cut a corner of the
bag to make a 1/2-in. opening. Gather bag above dough, twist, and push
dough to opening. On the lined baking sheets, for each mini dog, pipe
dough slightly apart into 2 parallel lines, about 2 in. long (the dough
lines should be the same length as a mini frank and almost as thick).
Then pipe a small amount of dough in center of both lines to create an
H. Place a frank between the 2 long dough lines, pressing down
slightly. Repeat with remaining dough and franks, spacing about 2 in.
apart.
5. Bake until puffed and golden brown, 15 to 20 minutes.
6. Cool hot dogs until slightly warm, then squeeze a small ribbon of
mustard onto length of each dog, top with a sprinkle of cheese, and
spoon about 1/4 tsp. relish onto center.
Make ahead: Prepare through step 4 and chill, covered, up to 1 1/2
hours prior to baking.
Yield: Makes 15
Nutritional Information
Amount per serving
Calories: 169
Calories from fat: 64%
Protein: 6.3g
Fat: 12g
Saturated fat: 5.9g
Carbohydrate: 8.3g
Fiber: 0.2g
Sodium: 83mg
Cholesterol: 85mg
BARBECUE-BACON PARTY
SPREAD
~Shared by Doe,
Oliver, B.C., Canada
2 pkg. (250 g ea.) Philadelphia Brick Cream Cheese, softened
1/2 cup Kraft BarBQ Sauce
1/4 cup Bacon Bits
1 small tomato, chopped
1/2 cup chopped green peppers
1 large green onion, sliced
1-1/2 cups Kraft Double Cheddar Shredded Cheese
Triscuit Crackers
1. Spread cream cheese onto large platter; drizzle with barbecue
sauce.
2. Top with remaining ingredients.
3. Serve with crackers.
Serves: 35
PEPPERED BACON KNOTS
~Shared by Doe,
Oliver, B.C., Canada
Ingredients
vegetable cooking spray
1 cup honey or maple syrup
1-1/2 lb. thinly sliced bacon to taste
coarsely ground black pepper
Directions
Heat oven to 350º F. (175º C). Line a broiler pan with foil to
facilitate cleanup. Position broiler rack on top and coat with
vegetable cooking spray. Tie each bacon slice into a loose knot
and place in a single layer on broiler rack. Brush with honey and
top with a generous grinding of black pepper. Bake until bacon is
crisp and honey is bubbly, 15 - 20 minutes. Transfer, honey side
up, to paper towels to drain and cool. Peppered bacon knots can
be held up to 3 hours at cool room temperature. Serve in a napkin
lined basket. Makes 42 - 48 knots.
CHINESE CHICKEN WINGS
~Shared by Doe,
Oliver, B.C., Canada
1/2 c soya
1 c pineapple juice
1/3 c br sugar
1 tsp garlic salt
1/2 tsp pepper
1 tsp grd ginger
2-3 lbs chicken wingettes (tips removed)
Mix soya, pineapple juice, br sugar and seasonings in bowl, stir. Put
wings in lg baking dish,pour marinade over chicken. Cover and chill 24
hrs, turning occ. Arrange wings in single layer. Heat oven to 350. Bake
turning once until golden-45 mins.
SWEET 'N' SOUR
CRESCENT DRUMMETTES
~Shared by Doe,
Oliver, B.C., Canada
These bnlss drummies are made from a mix of chpd cashews & cooked
chkn, encased in golden-brown crescent rolls shaped like a drumstick.
1/2 c chpd cooked chkn
1/2 c parmesan
2 tbsp c.c. cashews
3 tbsp ready made sweet & sour sauce
1-8 oz pkg crescent dinner rolls
1 egg
grn onion fans
Heat oven to 375. Lightly grease cookie sheet. In sm bowl, combine
chicken, 1 tbsp bread crumbs, cashews and 3 tbsp sweet'n' sour sauce,
mix well. Separate dough into 8 triangles. Press shortest side of
each triangle to widen slightly. Place about 1 tbsp chicken mix on
widened end of each triangle. Fold 2 corners over filling, pres dough
around filling to form ball. Fold up long pointed end of dough 1"
toward filling, firmly twist to form drumstick shape. Place rem bread
crumbs in shallow bowl, beat egg. Dip each drumstick in egg, coat with
crumbs. Place seam side down on greased cookie sheet. Bake at 375 for
14-17 mins until deep golden brown. Cool 5 mins. To serve- arrange
appy's on serving platter. Serve warm with additional sweet 'n' sour
sauce. Garnish with green onion fans.
MUSHROOM SQUARES
~Shared by Doe,
Oliver, B.C., Canada
1/4 c butter
1 onion, chpd
6 1/2 c sliced exotic mshrms-375g
1 lb sl fresh mshrms
1/2 c beef stock
1/4 c fresh parsley
1/4 c cream cheese
4 tsp lemon juice
1 tsp worcester
pinch salt pepper
2 eggs
411 g puff pastry thawed
1 tsp milk or cream
3 tbsp dry breadcrumbs
In skillet, melt butter over med heat, cook onion and garlic 2 mins.
Add exotic and reg mshrms, cook 2 mins. Add beef stock, reduce heat and
simmer 30 mins til liquid is almost evaporated. Stir in parsley,
cheese, lemon juice, Worcester, salt & pepper, until cheese is
melted, let cool. Separate 1 of the eggs, set yolk aside. Whisk tog
white and rem egg, blend into mshrm mix. Roll half the pastry to fit
17x11 rimless baking sheet. Beat reserved yolk with milk, brush 1 tsp
over pastry. Sprinkle half with half of the bread crumbs, then half the
mushroom mixture. Fold uncovered pastry over filling, sealing edges.
Repeat with rem ingred.Cover and chill at least one hour or up to 24
hrs. Brush with rem glaze, adding more milk if necess. Score into bite
size squares, slash vents in tops. Bake 425 for 20-25 mins or until
golden. Let stand 10 mins. Cut into squares.
Tip- If exotic mshrms such as shiitake, oyster, portobello or cremini
are unavailable, or threaten to break the budget, these squares are
still utterly delicious made with 1 3/4 lb reg white mshrms.
MUSHROOM BRUSCHETTA
~Shared by Doe,
Oliver, B.C., Canada
Makes 12pcs*
1-6" piece baguette
2 garlic halved
1 tbsp
butter
6 c sl mshrms-1lb
1/4 c grn onions
1/4 c parsley
2 tsp dried
basil
1/2 c parmesan
Slice baguette crosswise into 1/2" thick diagonal slices, place on
baking sheet, broil, turning once until golden. Rub tops with cut sides
of garlic. In lg Teflon skillet, melt butter over med high heat, cook
mshrms, stirring often, for about 8 mins til browned and liquid is
evaporated. Stir onions, parsley & basil, cook 1 min. Spoon over
bread, sprinkle with cheese. Broil 3 mins, til cheese is
melted.
MUSHROOM BRUSCHETTA
++
~Shared by Doe,
Oliver, B.C., Canada
1 lg French baguette
4 c button mshrm caps
4 c shiitake caps
1/4 c parsley, chpd
1/4 c cream
5 garlic, minced
1 tbsp fresh thyme
salt
pepper
Slice baguette and broil in oven until lightly toasted. Place mshrms in
food proc and process until chpd. Spray a skillet with Pam and place
mshrms in pan, cook over med heat for 10 mins. Add parsley, cream,
garlic, thyme, and salt and pepper. Cook a few mins more. Spread over
toasted bread and slice into individual servings.
BAKED POTATO SOUP
~Shared by Mary H.,
Montreal, Canada
Serves 8
3 to 4 medium baking potatoes, 2 pounds, skin on, well washed
1 small shallot, peeled and diced very finely
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 cups vegetable stock
1 cup 10 percent cream
3/4 cup 2% milk
2 tablespoons all-purpose flour
4 ounces grated cheddar cheese
3 tablespoons sour cream
3 to 4 large green onions, thinly sliced
Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes
in a 350-degree F. oven. Set aside until cool enough to handle
and cut into 1-inch cubes. Sauté the shallot, salt and pepper in
olive oil for 5 to 8 minutes over medium heat. Add the stock,
cover and bring to a boil. Reduce the heat and simmer, covered,
on medium-low heat for 10 minutes. Add the baked potatoes and
simmer for another 10 minutes. In a bowl, whisk together the
cream, milk and flour. Add this mixture to the soup, stirring as
you pour it in. Bring soup back to a boil and simmer for 3 to 4
minutes. Garnish each bowl of soup with grated cheese, sour cream
and sliced green onion, or any other potato toppings that you enjoy.
Source: Montreal Gazette
HEARTY ITALIAN SOUP
~Shared by Mary H.,
Montreal, Canada
3/4 pound Italian sausage, cut up into 1/2-inch pieces, approximately
1/2 medium green pepper, chopped
1 medium onion, chopped
1 28-ounce can tomatoes, broken up
2 cups water
1/2 teaspoon garlic powder
1 pouch chicken noodle soup mix
grated Mozzarella cheese
In a Dutch oven or large heavy saucepan, brown sausage. Add green
pepper and onion; cook about 5 minutes. Drain off fat. Add
tomatoes, water and garlic powder. Cook, covered, for 15
minutes. Stir in soup mix; return to boil. Simmer, covered,
5 to 7 minutes. Ladle into serving bowls. Sprinkle each
with cheese. Serve with crackers or dinner rolls.
CHOCOLATE CHIP
CRISSCROSS COOKIES
~Shared by Mary H.,
Montreal, Canada
1 1/4 cups (2 1/2 sticks) butter or margarine, softened (I prefer
butter)
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt (omit if you are using salted butter)
1 cup chocolate chips (any flavor)
Preheat oven to 350 degrees F. Beat butter and granulated sugar
in a large bowl until light and fluffy. Add eggs and vanilla;
beat well. In a separate bowl, stir together flour, cocoa, baking
powder and salt (if using). Gradually beat into butter
mixture. Stir in chocolate chips.
Use 1 heaping teaspoon of dough for each cookie. Roll dough into
1-inch balls. Place on foil-lined cookie sheet. Flatten
balls with tines of fork. Flatten again in opposite direction,
forming crisscross marks.
Bake 8 to 9 minutes or just until cookies are set. Do not
overbake: cookies will be soft. Cool slightly (about 5 minutes);
remove from cookie sheet to wire rack. Cool completely.
Makes about 6 dozen cookies.
GLAZED ALMONDS
~Shared by Mary H.,
Montreal, Canada
These are lovely at Christmas time, or any other holiday!
1 tablespoon butter
1 tablespoon corn syrup
1/3 cup granulated sugar
1 cup blanched almonds
1/4 teaspoon salt (optional)
In a heavy skillet, combine butter, syrup and sugar; heat until
melted. Add almonds. Cook and stir over medium-high heat
for 10 to 15 minutes, until almonds are a rich caramel color.
Spread nuts on a foil-lined cookie sheet, then sprinkle with salt, if
using. Cool thoroughly and break into small pieces.
MYSTERY SPICE CAKE
~Shared by Mary H.,
Montreal, Canada
It is said that a woman once paid $40.00 for the secret of a restaurant
chef's special cake. The secret was canned soup!
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 cups cake flour (all-purpose flour works well if you are out of cake
flour)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon each: ground cinnamon, cloves and nutmeg
1 10-ounce can condensed tomato soup
1 cup chopped walnuts
1 cup sultana raisins, or chopped mixed fruit
Preheat oven to 375 degrees F. Grease and flour two 8-inch round
cake pans, one Bundt pan or one 13" x 9" x 2" pan.
Cream shortening. Gradually add sugar until light and
fluffy. Add eggs, one at a time, beating well after each
addition. In a separate bowl, stir together flour,
baking powder, baking soda and spices together and add to creamed
mixture along with undiluted soup, beginning and ending with dry
mixture, and beating well after each addition. Beat for one
minute after the last of the flour has been added. Fold in nuts
and raisins or mixed fruit. Pour batter into prepared
pan(s). Bake for about 30 minutes, or until cake tests done (test
with a toothpick or wooden skewer to see if the toothpick is
dry). Let cool for 10 minutes on a rack, then remove from pans to
continue cooling.
Cream Cheese
Frosting
1 3-ounce package cream cheese, softened
1/2 teaspoon vanilla
2 1/2 cups sifted icing sugar (confectioner's sugar)
approximately 2 tablespoons milk
Cream cheese and vanilla together. Gradually add sugar, creaming
well. Add enough milk to give a spreading consistency. This
frosting is also delicious on gingerbread or brownies!
CHOCOLATE CHIP
MUFFINS
~Shared by Mary H.,
Montreal, Canada
1/2 cup vegetable oil
2 eggs
1 1/4 cups sugar
3/4 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons vanilla
Mix vegetable oil, eggs, sugar and milk, using an electric mixer.
Add remaining ingredients; mix well. Portion batter into
paper-lined muffn cups. Bake at 350 degrees F. for 20 - 25
minutes, or until light brown.
FUDGE BROWNIE
CUPCAKES
~Shared by Mary H.,
Montreal, Canada
3 squares unsweetened chocolate
1/2 cup butter or margarine
2/3 cup flour
1/4 teaspoon baking powder
2 large eggs
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1/3 cup chopped nuts (optional)
Preheat oven to 325 degrees F. Line 12 muffin cups with papers.
Melt chocolate and butter or margarine in a saucepan over low heat, or
in a small bowl in microwave. In a separate bowl, beat eggs until
frothy. Gradually beat in sugar. Continue beating until
mixture is as pale and thick as mayonnaise. Add chocolate mixture
and vanilla; blend, then mix well. Mix flour with baking
powder. Alternately add dry ingredients with milk to
chocolate-butter mixture. Stir in nuts, if using. Spoon
batter into baking cups. Bake for 25 - 30 minutes, or until firm around
the edges but still soft in center.
PEPPER STEAK WITH
RICE
~Shared by Mary H.,
Montreal, Canada
3 cups hot cooked rice
1 pound lean beef round steak, cut 1/2 inch thick
1 tablespoon paprika
2 tablespoons butter or margarine
2 cloves garlic, crushed
1 1/2 cups beef broth
1 cup sliced green onions, including tops
2 green peppers, cut in strips
2 tablespoons cornstarch
1/4 cup each: water and soy sauce
2 large fresh tomatoes, cut in eighths
While rice is cooking, pound steak into 1/4 inch thickness. Cut
into 1/4 inch wide strips. Sprinkle meat with paprika and allow
to stand while preparing other ingredients. Using a large
skillet, brown meat in butter or margarine. Add garlic and
broth. Cover and simmer for 30 minutes. Stir in onions and
green peppers. Cover and cook 5 minutes more. Blend
cornstarch, water and soy sauce. Stir into meat mixture.
Cook, stirring, until clear and thickened - about 2 minutes. Add
tomatoes and stir gently. Serve over beds of fluffy rice.
Makes 6 servings.
DEEP-DISH BROWNIES
~Shared by Mary H.,
Montreal, Canada
3/4 cup butter or margarine, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla
3 eggs
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
Grease and flour an 8" square pan. Preheat oven to 350 degrees F.
Blend melted butter or margarine, sugar and vanilla in a mixing
bowl. Add eggs; beat well. In a separate bowl, combine
flour, cocoa, baking powder and salt. Gradually add to wet
ingredients; mix until well blended. Spread in prepared
pan. Bake for 40 to 45 minutes, or until brownies begin to pull
away from the edges of pan. Cool, then cut into squares.
LAZY DAISY CAKE
~Shared by Mary H.,
Montreal, Canada
Cake:
1/3 cup milk
1 tablespoon butter
1 cup all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
2 eggs
1 cup sugar
1 teaspoon vanilla
Scald milk, then add butter and cool to lukewarm. Stir together
flour, salt and baking powder. Beat eggs slightly; add sugar
gradually, beating constantly until thick and lemon-colored. Add
vanilla and stir. Add dry ingredients and milk alternately in
small amounts, mixing lightly but thoroughly. Pour into greased
and floured, 8" x 8" pan. Bake at 350 degrees F. for 30
minutes. Meanwhile, make frosting.
Frosting:
3 tablespoons butter
1/3 cup brown sugar
2 tablespoons cream
1/2 teaspoon vanilla
1/2 to 3/4 cup walnuts or dessicated coconut, or a combination of both
(to your taste)
Combine frosting ingredients in the order listed. Remove cake
from oven and cool for 5 minutes. Spread frosting with two forks,
then place under broiler. Broil for 2 minutes (watch carefully).
"PEEK-A-BOO" CHERRY
CAKE
~Shared by Mary H.,
Montreal, Canada
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
1 19-ounce can cherry pie filling
2 tablespoons sugar
1/4 cup sliced, blanched almonds
Combine all ingredients except the last three in a large bowl.
Blend, then beat for 3 minutes at medium speed. Spread 3/4 of the
dough evenly in a greased and floured, 13" x 9" x 2" baking pan.
Spoon cherry pie filling on top and spread gently to cover surface.
Drop remaining dough by small spoonfuls over cherry layer.
Sprinkle the 2 tablespoons sugar and sliced almonds over top.
Bake at 350 degrees F. for about 45 minutes, or until golden
brown. Yield: About 12 servings.
MAUD'S PINEAPPLE
SQUARES
~Shared by Mary H.,
Montreal, Canada
Base:
1/2 cup butter or margarine
1/2 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon vanilla
Blend base ingredients well and press into bottom of a well-greased and
floured, 8-inch square pan. Bake for 15 minutes at 375 degrees
F., then cool slightly.
Topping:
1 19-ounce can crushed pineapple, well drained
1/4 cup melted margarine
3/4 cup white sugar
1 whole egg
1 cup coconut
1 teaspoon vanilla
Spread the drained pineapple over the base. Beat rest of topping
ingredients together and spread over pineapple. Bake for 25 to 30
minutes at 350 degrees F. or until dry on top.
CHOCOLATE MERINGUE
SQUARES
~Shared by Mary H.,
Montreal, Canada
Chocolate batter:
7 tablespoons butter, softened
1/3 cup sugar
3 egg yolks
2/3 cup flour
3 tablespoons cocoa
2 teaspoons baking powder
1/4 cup milk
Meringue batter:
3 egg whites
3/4 cup sugar
1/2 cup chopped hazelnuts or almonds (optional)
Preheat oven to 350 degrees F. Grease and flour a 9-inch square
pan.
Chocolate batter: Cream butter and sugar together in a bowl until
light and fluffy. Add egg yolks, one at a time, beating well
after each addition.
In separate bowl, combine flour, cocoa and baking powder.
Alternately add flour mixture and milk to egg yolk mixture.
Spread batter in prepared pan.
Meringue batter: Beat egg whites into peaks, then beat in sugar.
Spread meringue batter over chocolate batter. Sprinkle with nuts,
if using.
Bake for 20 to 25 minutes. Let cool in pan, then cut into
squares. Yield: about two dozen.
NEW MEXICO STYLE
FLANK STEAK
~Shared by Bobbi,
Roswell, NM
1 lb. flank steak or cut of choice
1/4 cup tequila
2 tbls fresh lime juice
2 cloves garlic minced
1/2 tsp hot pepper sauce
Combine tequila, lime juice, garlic and hot pepper sauce in a shallow
glass dish. Add the steak, turn to coat. Cover dish and marinate in the
refrigerator at least 4 hours, better overnight.Prepare grill and cook
steak 4 to 5 inches from heat, to desired doneness. Season with fresh
ground pepper before serving.
CHICKEN TACOS
~Shared by Deb,
Roswell, NM
Cook chicken mix ahead of time keep fixings cool, warm tortillas on
side grill.
1 pkg taco seasoning mix - 1 1/4 ounce
1 cup water
2 2/3 cups cooked chicken torn into small pieces or shredded
6 oz shredded Cheddar cheese
3/4 cup sour cream
2 cups shredded lettuce
1 cup diced tomato
3/4 cup chopped onion
1 pkg 6" taco shells - flour or corn
Combine taco seasoning and 1 cup water. Bring to a boil; add chicken
and simmer 10-15 minutes, until most of liquid is absorbed into the
chicken. When ready to party, warm shells, and chicken mix. Add mix and
fixings of choice to shell and enjoy.
GRILLED RED ONIONS
~Shared by Sandi,
Roswell, NM
1 medium red onion
2 tablespoons Balsamic Vinaigrette
Cut onion into 6 wedges. Place in pie plate; drizzle wedges with
vinaigrette and marinate 30 minutes, reserving liquid. Thread onion
wedges onto skewers and place on a rack over medium coals. Grill until
tender, about 5 minutes per side, basting with vinaigrette. Pull apart
and use as a perfect addition for that juicy burger my sister Lynn
listed below.
TEXAS BURGERS
~Shared by Lynn,
Roswell, NM
1 1/2 lbs ground beef
1 tsp salt
1/2 tsp pepper
1 tbls Worcestershire sauce
Onion
Mix together and shape into 8 thin patties about 6" in diameter. Chop 1
medium onion or use Grilled Red onion recipe - see above. On each of 4
patties, place 1 tbls onion, 1 or 2 tomato slices, 1 slice cheese and
top with another meat patty. Press edges together and place on grill.
Cook 10 minutes on one side, turn and cook another 5 minutes or until
desired doneness.
BARBECUE BOLOGNA
SANDWICH
~Shared by Mary,
Roswell, NM
4 slices pork and beef bologna
4 oz barbeque sauce
8 oz creamy coleslaw
4 onion rolls
Grill bologna over hot charcoal. Baste with barbecue sauce until
bologna is heated throughout. Cut rolls and place bologna on top of
bottom half. Top with coleslaw and top with other half of roll.
BEEF PITAS
~Shared by Bobbi,
Roswell, NM
2 whole what pita bread
12 oz roast beef
4 oz alfalfa sprouts, washed & drained
8 slices ripe tomatoes
16 slices cucumber
4 ounces ranch dressing
Cut pita bread in half and form a pocket in each. Divide ingredients
equally among pockets. Drizzle with ranch dressing.
PRETZEL ROLLUPS
~Shared by Deb,
Roswell, NM
4 slices baby Swiss cheese
4 slices ham
4 slices yellow American cheese
4 slices bologna
4 small pretzel sticks
Lay out cheese slices. Place one ham slice on top of each piece of
Swiss cheese. Place bologna on top of American cheese.Starting at one
end, roll up each piece of cheese and skewer with pretzel stick.
CHIP DIPS
~Shared by Sandi,
Roswell, NM
Avocado: 1
medium avocado, 3
oz pkg cream cheese, 1/4 cup milk, 1 clove finely minced garlic, 2 tbls
lemon juice, salt to taste. Mash avocado and mix with cream cheese. Add
remaining ingredients and serve.
Bean: 1 qt
cooked pinto
beans, highly seasoned with chili powder and salt. Put through
colander. Add enough mayo or salad dressing for desired consistency.
For desired taste add chopped jalapeno, garlic salt, Tabasco and
Worcestershire.
Cheese Cucumber: 3
oz pkg
cream cheese, 1 medium cucumber, 1 tbls lemon juice, 1 tbls grated
onion, 1 tbls salad dressing, salt and pepper to taste. Coarsely grate
unpeeled cucumber, drain and reserve liquid. Stir cream cheese to
soften, add lemon juice and salad dressing. Stir in onion and cucumber.
Season to taste; a few drops of Tabasco adds more spice. If too thick,
thin with drained cucumber liquid.
Deviled Ham: 1
small can
deviled ham, 3 oz pkg cream cheese, 1/8 tsp Tabasco, 2 tsps minced
onion, 1 tsp barbecue sauce, milk. Cream ham and cheese together,
adding enough milk to make a thin paste; add other ingredients.
Refrigerate at least 30 minutes before serving.
Shrimp: 8
oz pkg cream
cheese, 2 tsps lemon juice, 1/4 tsp onion juice, dash Worcestershire
sauce, small amount of milk, 3/4 cup fresh cooked shrimp or small can.
Mix all ingredients in electric mixer until desired consistency.
Mushroom: 2
- 3oz pkgs cream
cheese, 1 can mushroom soup, garlic salt to taste, green food coloring.
Mix well.
PARTY SNACKS
~Shared by Lynn,
Roswell, NM
1 box stick pretzels
1/2 box Cheerios
1 box Kix
1 box Rice Chex
1 box Wheat Chex
2 cups unsalted, toasted peanuts
2 cups toasted pecans.
1 stick margarine
3/4 cup bacon grease*
2 tbls Tabasco sauce
2 tbls Worcestershire sauce
2 tbls barbecue sauce
1 1/2 tbls garlic powder
1 1/2 tsp salt
1 tablespoon savory salt
Heat margarine, bacon grease, Tabasco, Worcestershire, barbecue sauce,
garlic powder and salts. Mix pretzels, cereals and nuts in large
roaster. Gradually add sauce and mix well. Bake 1 hour at 250 degrees
in uncovered pan. Cool thoroughly - may be stored in tightly covered
container for a month.
* Peanut or canola oil could be substituted for bacon grease, adding a
few drops of liquid smoke for a substitute bacon flavor.
RANGER COOKIES
~Shared by Mary,
Roswell, NM
1 cup brown sugar
1 cup shortening
2 eggs
2 cups flour
1 tsp soda
1/2 tsp baking powder
2 cups Rice Krispies
2 cups oatmeal
1 cup coconut
Combine sugars, and shortening and beat swell. Add eggs one at a time
and beat well. Stir together flour, soda, baking powder and add to
creamed mixture. Add Rice Krispies, oatmeal and coconut. Roll in balls
and flatten a little with thumb. bake 12 minutes in 350 degree oven.
Note; dough will be a little crumbly.
CORN DOG CASSEROLE
~Shared by Luanne,
FL
This dish is good either hot or cold. Put out catsup and mustard to go
with. Reheats just fine by nuking.
2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef)
2 eggs
1-1/2 cups milk
2 tsp sage ( I didn't use )
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
** I added about 1/2 tsp of hot sauce
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2
minutes. Dump skillet ingredients into a large bowl. Cut hot dogs into
bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl.
Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat
eggs & milk together. Add egg mix and next 4 ingredients to bowl.
Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray
13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese.
Bake uncovered 400* for 30 minutes. Cut into squares for serving.
STROMBOLI
~Shared by Luanne,
FL
1 (10 ounce) package pizza crust dough
1/2 lbs lean ground beef
1/2 lbs Italian sausage
3 cloves garlic, minced
1 cup cooked ham, diced
1 green bell pepper, chopped
1 red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
1/4 cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). In a skillet over medium
heat, brown the ground beef and sausage until no pink shows;
drain. Mix in the ham, bell pepper, onions, garlic, pizza sauce
and mushrooms. Lay pizza dough flat on cookie sheet. Distribute
pepperoni slices over dough. Place a heaping pile of the sauce
mixture on one side of dough (some may be left over). Sprinkle
with mozzarella cheese. Fold dough over and pinch ends and sides
together. Poke holes in the top and brush melted butter on it.
Cook in a preheated oven for 30 minutes or until golden brown. Slice
into individual sections to serve. Any left over sauce is good for
dipping or serving on top of the slices.
REUBEN DIP
~Shared by Luanne,
FL
8 oz. cream cheese
1/2 c. sour cream
1 c. sauerkraut (well drained and chopped)
1/2 lb. corn beef, chopped (I like to use Buddigs)
2 T. onion, chopped
1 T. ketchup
2 t. spicy brown mustard
1 c. grated Swiss cheese
Mix and bake in 9" round dish at 375 degrees for 30 minutes.
Very good with a rich rye bread.
OVEN-BAKED
CHIMICHANGAS
~Shared by Luanne,
FL
2/3 cup picante sauce
1 tsp. cumin
1/2 tsp. dried oregano
1-1/2 cups chopped cooked chicken breast
1 cup cheddar cheese
2 sliced green onions
6 (8-inch) flour tortillas
Heat oven to 400. In large bowl, combine picante sauce, cumin, oregano,
chicken, cheese and onions. Place about 1/2 cup mixture in center of
each tortilla. Fold opposite sides over filling. Roll up from bottom
and place seam-side down on baking sheet coated with vegetable oil
spray. Bake 25 minutes or until golden. Serve with additional picante
sauce. Makes 6 chimichangas.
BEER BELLY BREAD
~Shared by Luanne,
FL
5 cups all purpose flour, sifted
3 tsp double acting baking powder
1 1/2 tsp salt
1 1/2 cups sour cream
5 tbsp sugar
12 ounces of beer
1 tbsp margarine
1/2 tsp mixed herbs (optional)
Combine the sifted flour, sugar, baking powder and salt in a large
bowl, blend well. Pour in the sour cream and beer and mix thoroughly
but do not beat. Grease a 2 1/2 quart baking dish or similar size pan.
Preheat oven to 350 degrees. Pour mixture into pan and bake for 40-45
minutes. Remove and brush top with 1 tbsp margarine. Return to oven and
bake 15 minutes longer or until browned.
CHOCOLATE PEANUT
BUTTER CAKE
~Shared by Luanne,
FL
2 1/4 cups flour
1 cup peanut butter
3 eggs
1/2 tsp. vanilla extract
1 cup of milk
2 cups brown sugar
1/2 cup soft butter
1 tsp. baking powder
1/2 tsp. baking soda
1 cup chocolate chips
Combine flour, brown sugar, butter and peanut butter in a large bowl.
Blend at low speed until crumbly. Set aside 1 cup of this mixture. Add
to remaining crumbly mixture the eggs, baking powder, vanilla, baking
soda and milk. Blend at low speed until moist. Beat 3 minutes at medium
speed. Pour batter into prepared 13 x 9" pan. Sprinkle the top with the
1 cup of reserved crumbs. Finish by sprinkling chocolate chips on the
top. Bake 35 to 40 minutes at 350F. degrees.
WHISKEY COOKIES
~Shared by Luanne,
FL
3 cups pecans
8 ounces can pineapple, drained
8 ounce jar of cherries, drained
1/2 pound dates
3 1/4 cups flour, divided
1/2 cup butter
1 1/2 cups brown sugar
4 eggs, beaten
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp clove
2 tsp baking soda
5 tbsp milk
1/2 cup whiskey
Coat pecans, pineapple, cherries and dates with 3/4 cup flour. Mix all
remaining ingredients together. Add fruit. Drop by teaspoonfuls on
cookie sheet. Recipe didn't say to grease cookie sheet.
Bake at 350 degrees for 12 to 15 minutes.
Frost if desired.
FROGMORE STEW
~Shared by Luanne,
FL
Yields: 8 servings
Prep time: 10 min
Cook time: 15 min
Ingredients:
1 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons Old Bay Seasoning
2 pounds sausage (kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell
Preparation:
In a large stock pot over medium-high heat, add the water, lemon, salt,
and Old Bay Seasoning; bring to a boil.
Add sausage and gently boil, uncovered, five minutes. Add corn and cook
and continue cooking an additional five minutes (begin timing
immediately, don't wait until water is boiling).
Add shrimp and cook and additional three minutes longer. Remove from
heat, drain immediately, and serve.
Yields 8 servings.
Source: Low Country Cooking
MINI MUFFALETTAS
~Shared by Luanne,
FL
A Louisiana favorite Italian-style sandwich. Make them ahead of time
and refrigerate or freeze until ready to bake.
2 (12-ounce) packages party-size rolls (16 to 20 rolls to a package)
1/2 pound thinly sliced lean ham
1 1/2 cups shredded Italian five-cheese blend
1 (16-ounce) jar chopped Italian olive salad, drained
Preheat oven 375°F.
Split rolls in half, lay on baking sheet. Divide ham, cheese, and olive
salad onto each roll. Replace bread tops.
Bake approximately 10 to 15 minutes or until cheese is melted.
Makes 32 to 40 Mini Muffalettas.
Source: Whats Cooking America
TACO DIPPERS
~Shared by Marilyn
M., Canton, OH
Excellent for game days, parties, or a late night snack. You can't have
enough party food appetizers and Taco Dippers make a lovely
presentation, so get dipping!
1 pound lean ground beef
1 package taco seasoning mix
1/2 cup reduced fat cheddar cheese, shredded
2 Tbsp. water
2 cans reduced fat crescent rolls
1/2 head lettuce, shredded
1 medium onion, chopped
2 tomatoes, chopped
1 green pepper
1 jar taco sauce or salsa
8 ounces low fat sour cream
Preheat oven to 350 degrees F. Brown ground beef in skillet, drain. Add
water and taco seasoning, mix well. Blend in cheddar cheese. Lay
crescent rolls out on flat baking stone (or cookie sheet), points
facing out, slightly overlapping - in a starburst pattern. There should
be a 5 or 6 inch diameter hole in the center. Put a spoonful of meat
mixture in the center of each crescent. Fold and pinch the three
corners, sealing the meat inside the dough. Bake in preheated oven for
20-25 minutes, until golden brown. Cut off the top of the green pepper,
cut out seeds inside, and fill with salsa or taco sauce. Serve with
green pepper in the center and garnish with sour cream as desired.
TOPSY-TURVEY SANGRIA
~Shared by Marilyn
M., Canton, OH
1 bottle (750 milliliters) merlot
1 cup sugar
1 cup orange liqueur
1/2 to 1 cup brandy
3 cups lemon-lime soda, chilled
1 cup sliced fresh strawberries
1 medium lemon, sliced
1 medium orange, sliced
1 medium peach, sliced
Ice cubes
In a pitcher, stir wine, sugar, orange liqueur and brandy until sugar
is dissolved.
Stir in soda and fruit. Serve over ice.
Yield: 10 servings (3/4 cup each).
HOT MOCHA MIX
~Shared by Marilyn
M., Canton, OH
2 cups sugar
2 cups instant nonfat dry milk
2 cups non-dairy creamer
1 cup cocoa
1/2 cup instant coffee powder
Combine all ingredients and mix well. Store mix in an airtight
container.
To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and
stir well.
Top with a marshmallow or whipped cream, if desired.
Yield: Enough for about 60 8-oz. servings.
SPICED TEA MIX
~Shared by Marilyn
M., Canton, OH
Great to keep on hand for a real quick cup of hot/spicy tea.
1 (1 lb.) jar Tang drink mix
1 pkg. lemonade mix
3/4 cup instant tea
2 cups sugar
1 tsp. ground cloves
2 tsp. ground cinnamon
Mix all ingredients well. Place into jar; cover tightly.
To serve, stir 2 teaspoons mix in 1 cup boiling water.
Yield: enough for 30 servings.
GOOBER DOODLES
~Shared by Marilyn
M., Canton, OH
A thick peanut butter cookie filled with chocolate chips and Goobers,
you know chocolate covered peanuts. You can never go wrong with
chocolate and peanut butter and these cookies will not
disappoint. I bought the Goobers for a different reason, but
these cookies were just begging for more pea-nutty goodness. The
cookies would also be great for a bake sale, to pack on a picnic or in
someones lunch, or just to show appreciation for a kindness to someone
in your life.
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup peanut butter
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Goobers (chocolate covered peanuts)
1 cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Grease a baking sheet (or line with
parchment paper) then set aside.
Add butter to a mixing bowl and beat at medium speed until
creamy. Add sugars mixing until combined, add eggs and vanilla
and continue to beat until all combined. Next beat in peanut
butter. Add flour, baking soda and salt all together and beat
just until incorporated. Fold in Goobers and chocolate chips.
Scoop onto prepared baking sheet about 2 inches apart. Bake for
10-12 minutes or until edges are browned. Remove to a wire rack
to cool. Enjoy!
KOOKIE COOKIES
~Shared by Marilyn
M., Canton, OH
1 (10.5 oz) bag of Frito's corn chips
1 cup sugar
1 cup light corn syrup
1 cup peanut butter
Spread Frito's in a single layer on a greased 10x15x2 in. pan; set
aside; Bring sugar and corn syrup to a boil over medium heat. Remove
from heat; stir in peanut butter and stir until smooth Pour mixture
over Frito's and allow to cool before cutting into squares.
Enjoy.... Addictive!
BBQ CHICKEN TENDERS
~Shared by Treva, NC
These crispy chicken “wings,” made with boneless, skinless chicken
breast tenders, stay crispy with only a light coating of oil—no
deep-frying needed.
Active Time: 40 minutes
Total Time: 1 1/2 hours (including 30 minutes marinating time)
1 cup prepared barbecue sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 1/2 pounds chicken tenders (see Note)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 & 3/4 cups coarse dry breadcrumbs, preferably whole-wheat (see
Note)
Olive oil or canola oil cooking spray
Combine barbecue sauce, mustard and honey in a large bowl. Set aside
1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in
half lengthwise, then add all the tenders to the large bowl with the
remaining sauce; stir to coat. Marinate in the refrigerator for 30
minutes to 1 hour.
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking
spray.
Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in
another shallow dish. Place breadcrumbs in a third shallow dish. Coat
each tender in flour, shaking off any excess. Dip in egg and let any
excess drip off. Then roll in the breadcrumbs, shaking off any excess.
Place the tenders on the prepared baking sheet. Generously coat both
sides of each tender with cooking spray.
Bake for 10 minutes. Turn each tender over and continue baking until
the outside is crisp and the tenders are cooked through, about 10
minutes more. Serve with the reserved sauce for dipping.
About 24 tenders
Ingredient notes: We like Ian’s brand of coarse dry whole-wheat
breadcrumbs, labeled “Panko breadcrumbs.” Find them in the
natural-foods section of large supermarkets. To make your own
breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into
pieces and process in a food processor until coarse crumbs form. (To
make fine dry breadcrumbs, process until very fine.) Spread on a baking
sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of
bread makes about 1/3 cup dry breadcrumbs.
Chicken tenders are the lean strips of rib meat typically found
attached to the underside of chicken breasts. They can also be
purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked
portion. Tenders are perfect for quick stir-fries, chicken satay or
kid-friendly breaded “chicken fingers.”
NUTRITION: Per tender: 67 calories; 0 g fat ( 0 g sat , 0 g mono ); 28
mg cholesterol; 8 g carbohydrates; 2 g added sugars; 8 g protein; 1 g
fiber; 141 mg sodium; 7 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 starch, 1 lean meat
Source: EatingWell
YANKEE BEANS
~Shared by Treva, NC
1 pound dried great Northern beans, soaked overnight
1 teaspoon canola oil
1 large onion, chopped
1/2 pound bacon, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 pinch red pepper flakes
1/4 cup pure maple syrup
1/4 cup tomato puree
2 tablespoons Worcestershire sauce
1 tablespoon mustard powder
1 ham bone with some meat
3 cups boiling water, or as needed
1 bay leaf
1 & 1/2 tablespoons apple cider vinegar
1 dash hot pepper sauce, or to taste
salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add onions and
bacon, and cook until onions are tender and golden, about 5 minutes.
Add garlic, thyme and red pepper flakes to the skillet, and cook for a
minute to blend flavors. Place the soaked beans in a 3 & 1/2 quart
or larger slow cooker. Stir in the onion and bacon mixture, maple
syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the
ham bone in the beans, and fill the slow cooker with enough hot water
to cover the beans. Add bay leaves to the top. Cover and cook for 5
hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season
with vinegar, hot sauce, salt and pepper before serving. Yield: 12
servings
NO-BAKE COOKIE BALLS
~Shared by Treva, NC
These quick bites are great when you're short on time or don't want to
turn on the oven. I make them a day or two ahead to let the flavors
blend.
1 cup (6 ounces) semisweet chocolate chips
3 cups confectioners' sugar
1-3/4 cups crushed vanilla wafers (about 55 wafers)
1 cup chopped walnuts, toasted
1/3 cup orange juice
3 tablespoons light corn syrup
Additional confectioners' sugar
In a large microwave-safe bowl, melt chocolate chips; stir until
smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts,
orange juice and corn syrup.
Roll into 1-in. balls; roll in additional confectioners' sugar. Store
in an airtight container.
Yield: 5 dozen.
CROCKPOT BARBECUED
BEEF FOR SANDWICHES
~Shared by Treva, NC
1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced
Trim beef roast and cut into 4 uniform pieces. Place roast in slow
cooker. Combine remaining ingredients and pour over roast. Cover and
cook on LOW for 8 hours, or until beef is tender. Slice beef then
return to juices in cooker. Cover and cook for 20 minutes longer.
Serve this barbecued beef on warm split buns with coleslaw, or serve
with hot cooked rice and a salad.
MICROWAVE COFFEE
WALNUT FUDGE
~Shared by Treva, NC
3 cups sugar
1 cup half and half
3 tablespoons corn syrup
1/4 teaspoon salt
1 tablespoon instant coffee powder
2 teaspoons hot water
4 tablespoons butter or margarine 1/2 stick
1/4 teaspoon vanilla
1 cup California walnuts coarsely chopped
In 5 quart casserole, combine first four ingredients. Cook on high 3 to
5 Minutes until mixture comes to a full boil; stirring occasionally.
Set Microwave safe candy thermometer in place. Continue to cook on high
5 to 8 Minutes or until temperature reaches 240 degrees F or soft ball
stage. Dissolve coffee in hot water. Add coffee mixture, butter and
vanilla to hot Candy mixture but do not stir. Cool with out stirring to
110 degrees or Until outside of casserole feels Luke warm. Lightly
butter a square 8 inch Pan. When mixture is cool with wooden spoon beat
until fudge becomes thick And begins to loose its gloss. Stir in nuts.
Pour fudge in to prepared pan. Do not scrape casserole. Mixture on side
may be sugary. Chill. When firm cut In to six strips. Then cut each
strip crosswise in to 6 pieces.
Makes about 2 pounds of fudge or 36 pieces.
Source: Good Housekeeping
GARDEN-FRESH PASTA
SALAD
~Shared by Treva, NC
1 pkg. (16 oz.) farfalle (bow-tie pasta)
2 cups broccoli florets
1 red onion, chopped
1 red pepper, chopped
1 cup halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun-Dried Tomato Dressing
1/2 cup KRAFT Grated Parmesan Cheese
COOK pasta as directed on package, adding broccoli to the boiling water
the last 3 min. Drain; rinse under cold running water, then drain
again. Place in large bowl.
STIR in onions, peppers and tomatoes. Add dressing; toss to coat.
REFRIGERATE 1 hour. Stir gently before serving; sprinkle with cheese.
ANGRY DAN
~Shared by Dorie, IL
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2 fluid ounces Southern Comfort
2 fluid ounces cinnamon schnapps
4 fluid ounces cola-flavored carbonated beverage
In a glass full of ice, pour Southern Comfort and cinnamon schnapps.
Fill glass with Cola.
PASTRAMI DELI WRAPS
~Shared by Dorie, IL
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1/4 C. reduced fat spreadable cream cheese
1/4 C. coarsely chopped roasted sweet red pepper
4 spinach tortillas (8")
4 lettuce leaves
4 sliced deli pastrami
4 sliced reduced fat provolone cheese
1/4 C. thinly sliced red onion
1 small sweet red pepper julienned
1/2 C. chopped cucumber
Place cream cheese and roasted pepper in a small food processor.
Cover and process until blended. Spread over tortillas.
Layer with remaining ingredients; roll up. Secure with toothpicks.
CAMPFIRE POT ROAST
~Shared by Dorie, IL
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Ingredients
3 pound boneless roast
2 cups baby carrots
1 large onion, sliced
2 stalks celery, sliced in bitesize pieces
1 cup V-8
1/2 cup water
1 envelope dry onion soup mix
3 tablespoons flour
salt and pepper, to taste
1 large oven bag
Place roast in bag and surround with all the vegetables. Mix V-8,
water, soup mix and flour, then pour over top of roast. Close bag and
grill over medium fire for about 1 1/2 hours.
COLOSSAL BATCH OF
OATMEAL COOKIES
~Shared by Dorie, IL
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2 C. butter softened
3/4 C. butter flavored shortening
3 1/4 C. packed brown sugar
1 1/4 C. sugar
5 eggs
2/3 C. buttermilk
4 t. vanilla extract
6 C. quick cooking oats
5 3/4 C. all purpose flour
1 T. baking soda
2 1/2 t. salt
1 (10 oz) pkg. butterscotch chips
1 C. chopped pecans
In a very large bowl, cream the butter, shortening and sugars until
light and fluffy. Add eggs, one at a time, beating well after
each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt; gradually add to creamed
mixture and mix well. Stir in chips and pecans. Drop by
rounded tablespoonfuls 3" apart onto ungreased baking sheets.
Bake at 375 for 10-12 minutes or until golden brown. Remove to
wire racks.
APPETIZER SAUSAGE
BALLS IN BLANKETS
~Shared by Dorie, IL
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1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter
Mix in a large bowl the flour, curry, paprika, salt and cheese. With
pastry blender or 2 knives used scissors fashion, cut in butter until
mixture resembles coarse crumbs. With hands shape into a ball. Cover
and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In
a large skillet, over medium heat, fry until well browned. Drain
thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough
evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage
balls on a cookie sheet and bake 12-15 minutes until golden. Serve with
toothpicks as appetizers.
ALWAYS A WINNER
POTATO SALAD
~Shared by Dorie, IL
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10 large baking potatoes, scrubbed
12 eggs
3 bunches green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat mayonnaise
salt and pepper to taste
2 tablespoons celery salt
2 tablespoons paprika
Place potatoes in a large pot, and cover with water. Boil until soft.
Remove from water; set aside to cool. Peel, and then chop into bite
size chunks.
Place eggs in a saucepan, and cover completely with cold water. Bring
water to a boil for one minute. Cover, remove from heat, and let eggs
stand in hot water for 10 to 12 minutes. Remove from hot water, and
cool. Peel, and chop.
In a large bowl, combine potatoes, eggs, green onions, dill pickles,
and cans of shrimp. Mix in mayonnaise, celery salt, and paprika. Season
to taste with salt an ground black pepper. Chill for 2 hours, and serve.
CANDIED GARLIC
CHICKEN WINGS
~Shared by Dorie, IL
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1 1/2 cups honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings
Heat honey, soy sauce, and garlic in a saucepan until boiling.
Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the
honey mixture over the chicken. Cover with foil. Marinate in the
refrigerator for a few hours or overnight.
Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the
wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes.
Take the wings out of the sauce, and bake on a rack for 10 minutes.
Turn the chicken wings, and cook for another 10 minutes.
PICNIC PASTA SALAD
~Shared by Dorie, IL
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2 boxes Kraft Italian Pasta Salad
3/4 c Italian Dressing (I have used Greek and/or Sun Dried Tomato)
1/2 red onion-fine
1/2 bell pepper-any color-fine
2 garlic cloves-mince very fine
8-12 grape tomatoes-quartered
4 large button mushrooms-chopped
4 oz can black olives, sliced-coarse chop (or use green stuffed if you
like)
2-3 c ham-chopped
salt & pepper to taste
1/2 c Parmesan cheese
Cook pasta as directed in saucepot as directed on box-except-add
pepper, onion, garlic and let cook with pasta. Drain pasta well, rinse
in cold water, drain again and pour into a large bowl. Mix season
packets from box with dressing in a measuring cup. Add all other
ingredients except cheese to pasta. Top with dressing and toss gently
to combine.
Add Parmesan to top and serve or chill until ready. You can omit any
veggie you don't like and play around with the recipe.
MILE HIGH SHREDDED
BEEF
~Shared by Dorie, IL
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1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) Progresso ® Beef Broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 Hoagie Buns
Directions
Place the roast in a Dutch oven; add broth, onion and celery. Bring to
a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the
meat is tender. Remove roast and cool slightly; shred meat with two
forks. Strain vegetables and set aside. Skim fat from cooking liquid
and reserve 1-1/2 cups. Return the meat, vegetables and reserved
cooking liquid to the pan. Stir in the ketchup, brown sugar, vinegar,
salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder,
paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and
simmer for 30 minutes. Discard bay leaf. Serve beef on buns. Yield:
12-15 servings.
Source: Taste Of Home Country Cooking, 1996
BIG SANDWICH
~Shared by Dorie, IL
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1 unsliced round loaf of bread (8 inches)
2 tablespoons horseradish
1/2 pound thinly sliced cooked roast beef
2 tablespoons prepared mustard
1/2 pound thinly sliced fully cooked ham or turkey
4 slices Swiss cheese
2 tablespoons mayonnaise
1 small tomato, thinly sliced
6 bacon strips, cooked
4 slices American cheese
1 small onion, thinly sliced
1/4 cup butter, melted
1 tablespoon sesame seeds
1/2 teaspoon onion salt Directions
Slice bread horizontally into five equal layers. Spread bottom layer
with horseradish; top with roast beef. Place the next slice bread over
beef; spread with mustard and top with ham or turkey and Swiss cheese.
Add the next slice of bread; spread with mayonnaise and top with tomato
and bacon. Add the next slice o bread; top with American cheese and
onion. Cover with remaining bread. Combine butter, sesame seeds and
onion salt; brush over top and sides of loaf. Place on a baking sheet;
loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or
until heated through. Carefully slice into 8 wedges. Yield: 8 servings.
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BLT SLIDERS
~Shared by
Patricia, Charlevoix, MI
1 whole wheat slider bun
2 slices turkey bacon, cooked
1 medium slice of tomato
1 piece leaf lettuce
If desired, warm or toast slider. Place two slices of bacon on one
side, add tomato and lettuce, enjoy. Add fat free dressing of choice.
Note: Due to various brands, nutritional information does not include
dressing.
Per serving: Calories 158, total fat 3.5g, cholesterol 15gm, sodium 0g.
CHICKEN CHILI
~Shared by
Patricia, Charlevoix, MI
1 tablespoon olive oil
1 pound boneless, skinless chicken breast cut into bite size pieces
1 onion, chopped
8 ounces of mushrooms, thick slicked
1 can (4 ounce) green chili peppers, chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes (optional)
1 1/2 cups nonfat chicken broth
2 cans (15 ounce each) cannelli, navy, Great Northern beans, rinse and
drain
2 ounces part-skim Monterey Jack cheese, shredded
Warm oil in a large pot over medium heat. Add chicken and saute for 5
minutes or until pieces are browned. Remove chicken and set aside. Add
onion and saute for several minutes; stir in mushrooms and cook several
minutes more. Add chili peppers, cumin, oregano, red pepper flakes (if
using) and broth. Cover and simmer for 30 minutes, stirring
occasionally.
Add the chicken and bans, stir gently to mix well. Simmer on low heat
for 15 minutes. Taste to adjust the seasonings, adding more red pepper
flakes if desired. Sprinkle cheese over each serving. Serves 4.
Per serving: 345 calories, 10.1g total fat, 37.7g protein, 42g carbs,
12.9 fiber, 56mg cholesterol, 976 mg sodium.
TURKEY BURGERS
~Shared by
Patricia, Charlevoix, MI
1 pound ground turkey breast, skin and fat free
1/2 onion finely chopped
1/2 green pepper, finely chopped
3 tablespoons steak sauce
Fresh ground black pepper
4 whole grain buns
4 leaves of lettuce
1 tomato cut in 4 slices
4 tablespoons ketchup
4 teaspoons mustard
In a large bowl, combine turkey, onions, green pepper, steak sauce and
black pepper, Mix well and form into 4 patties. Grill 15 to 20 minutes
or until lightly browned on both sides - take care not to under or over
cook. Serve each burger with lettuce, tomato, ketchup and mustard.
Per serving: 253 calories, 3.8g total fat, 26.1g protein, 28.9 carbs,
3g fiber, 49mg cholesterol, 668 mg sodium.
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GRILLED SIRLOIN STEAK
~Shared by
Patricia, Charlevoix, MI
1 pound sirloin steak
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
2 cloves minced garlic
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon cracked black peppercorns
Place the steak in a shallow glass dish. Combine remaining ingredients;
spread evenly over both sides of the steak. Let stand at room temp for
30 minutes, or cover and refrigerate up to 8 hours.
Prepare grill; grill steak 4-5 inches from the heat source, 4 minutes
per side for medium rare or to desired doneness. Discard the marinade.
Slice steak into thin strips and serve immediately. 4 servings.
Per serving: 146 calories, 5g total fat, 65mg cholesterol, 52mg sodium,
2gm carbs, 1gm sugar, 22gm protein.
BROCCOLI SLAW
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 12-ounce package broccoli slaw mix (about 5 cups)
- 1 medium apple, cut into matchstick-sized pieces
- 1/3 cup dark raisins
- 1/3 cup roasted salted sunflower seeds
Dressing:
- 1/2 cup plus 2 tablespoons nonfat or light mayonnaise
- 1 tablespoon sugar substitute or sugar
- 1 tablespoon apple cider vinegar
DIRECTIONS
Combine the broccoli, apple, raisins, and sunflower seeds in a large
bowl, and toss to mix well.
Combine the dressing ingredients in a small bowl and stir to mix well.
Add the dressing to the broccoli mixture and toss to mix well. Add a
little more mayonnaise if the salad seems too dry.
Cover the salad and chill for at least 1 hour before serving.
Nutritional Information Per Serving (per 3/4 cup serving): Calories:
80, Carbohydrate: 13 g, Cholesterol: 0 mg, Fat: 2.7 g, Saturated Fat:
0.3 g, Fiber: 2.7 g, Protein: 2.2 g, Sodium: 186 mg, Calcium: 26 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
RED PEPPER CHEESE DIP
~Shared by Mary S.,
Nashville, TN
Yield: 12-15 servings
INGREDIENTS
- 2 tablespoons olive oil
- 4 large red peppers, cut into 1" squares
- 4 ounces feta cheese
DIRECTIONS
Pour oil into slow cooker. Stir in peppers. Cover. Cook on LOW 2 hours.
Serve with feta cheese on crackers.
Nutritional Information Per Serving (1/15 of recipe): Calories: 49,
Fat: 4 g, Sodium: 86 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars:
2 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
LOW-FAT BUFFALO WINGS
~Shared by Mary S.,
Nashville,
TN
Yield: 4 servings (2 oz. chicken per serving)
INGREDIENTS
- 1-1/2 teaspoon hot sauce
- Pinch cayenne
- 1/4 teaspoon paprika
- 1/2 pound chicken tenders
Dressing Ingredients:
- 1/2 cup reduced-fat blue cheese dressing
- 1/4 cup low-fat mayonnaise
- 3 tablespoons crumbled blue cheese
- Celery Sticks
DIRECTIONS
Preheat the oven to 375 degrees F. In a shallow bowl, combine the hot
sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet. Bake,
uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken
and celery sticks.
Nutritional Information Per Serving (2 oz. chicken): Calories: 192,
Fat: 12 g, Cholesterol: 42 mg, Sodium: 572 mg, Carbohydrate: 7 g,
Dietary Fiber: 0 g, Sugars: 4 g, Protein: 14 g
Diabetic Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
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BEEF PITA
~Shared by
Patricia, Charlevoix, MI
1 whole wheat pita bread
6 ounces roast beef
4 slice tomato
8 slices cucumber
2 ounces ranch dressing of choice
Cut pita bread in half and form a pocket in each. Divide beef, and
other ingredients among pockets. Drizzle with dressing.
BAR-B-QUE BOLOGNA
~Shared by
Patricia, Charlevoix, MI
2 slices bologna of choice, cut 1/4" thick
2 ounces mild bar-b-que sauce
4 ounces creamy cole slaw
2 onion rolls
Grill bologna over hot charcoal. Baste with sauce until bologna is
heated through. Cut rolls and place slices on top of bottom half. Cover
with cole slaw and other half of roll.
CREAM CHEESE-STUFFED
PEA PODS
~Shared by Maggie,
TX
The Taste of Home Test Kitchen combines sweet, crunchy pea pods with
tangy cream cheese for this one-of-a-kind appetizer. The cute, little
“boats” are just enough for two, but the recipe is easy to increase for
guests.
8 Appetizers, serves 2 (4 pods per person)
Prep/Total Time: 15 min.
Ingredients
1/4 cup spreadable chive and onion cream cheese
4 teaspoons thinly sliced green onion
Dash salt
Dash crushed red pepper flakes
8 fresh sugar snap peas
Directions
In a small bowl, combine the cream cheese, onion, salt and pepper
flakes. With a sharp knife, split peas along the straight edge. Spoon
or pipe 1 tablespoon cream cheese mixture into each pea pod.
Refrigerate until serving.
Nutrition Facts: 1 appetizer equals 31 calories, 3 g fat (2 g saturated
fat), 8 mg cholesterol, 53 mg sodium, 1 g carbohydrate, trace fiber, 1
g protein. Diabetic Exchange: 1/2 fat.
Source: Taste of Home
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if you have a submission for the For Two Recipe section of
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BUFFALO CHICKEN DIP
16 Servings
Prep/Total Time: 30 min.
Ingredients
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips
Directions
Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer
with chicken, buffalo wing sauce and ranch dressing. Sprinkle with
cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is
melted. Serve warm with tortilla chips.
Yield: about 2 cups.
Nutrition Facts: 1 serving (2 tablespoons) equals 156 calories, 13 g
fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g
carbohydrate, trace fiber, 7 g protein.
Source: Taste of Home
SOUTHWESTERN SALAD
This is a great salad recipe, especially because of its portability.
Pack the goodies in snack- and sandwich-size baggies and keep in the
cooler. The dressing can be placed in a baggie and drizzled from the
baggie (snip off a corner). Serves 4 so double it up for a larger group.
2 cups torn romaine
3/4 cup frozen corn, thawed
1/3 cup canned black beans, rinsed and drained
1 medium tomato, chopped
1 celery rib, chopped
1 medium carrot, thinly sliced
1/4 cup torn curly endive
1/3 cup salsa
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat ranch salad dressing
In a salad bowl, combine the first seven ingredients. In a small bowl,
combine the salsa, sour cream and ranch dressing. Drizzle over salad
and toss to coat.
Nutrition Facts: 3/4 cup equals 100 calories, 3 g fat (1 g saturated
fat), 5 mg cholesterol, 235 mg sodium, 16 g carbohydrate, 4 g fiber, 4
g protein.
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
CHEDDAR BACON RANCH
PULLS
Ingredients
1 unsliced loaf of sourdough bread (preferably round)
8 to 12 ounces Cheddar cheese, thinly sliced
3-ounce bag Oscar Mayer Real Bacon Bits
1/2 cup butter, melted
1 tablespoon ranch dressing mix
Method
Using a sharp bread knife, cut the loaf in both directions in a
checkerboard pattern, being careful not to cut through the bottom
crust. Place slices of cheese between cuts. Sprinkle bacon bits on
bread, making sure to get between cuts. Mix butter with ranch dressing
mix. Pour over bread. Wrap loaf in foil and place on baking sheet. Bake
at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10
minutes, or until cheese is melted.
Source: The New York Times
http://thequad.blogs.nytimes.com/2011/09/22/tailgating-recipes-cheddar-bacon-ranch-pulls/
CHICHARRONES DIP
Makes: about 3-1/2 cups dip
Prep Time: 15 Minute(s)
Chill Time: 2 Hour(s)
Ingredients:
1 container (16 oz.) cottage cheese
2/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1 small red bell pepper, sliced
1 small chipotle pepper in adobo, very finely chopped
1 clove garlic, quartered
2 green onions, finely chopped
3 Tbsp. finely chopped fresh cilantro
2 Tbsp. lemon juice
1/2 tsp. salt
Chicharrones (fried pork rinds)
Instructions:
In food processor or blender, process cottage cheese until smooth. Add
Hellmann's® or Best Foods® Real Mayonnaise, peppers and garlic; process
until smooth. Stir in remaining ingredients except chicharrones. Chill,
if desired. Serve with chicharrones or your favorite dippers.
Source: Hellmann's
http://www.hellmanns.us/recipes.aspx
TAILGATE SAUSAGES
Ingredients
1/2 cup giardiniera
1/2 teaspoon sugar
4 cooked Italian sausage links
4 slices provolone cheese, cut into strips
4 brat buns or hot dog buns, split
Directions
In a small food processor, combine giardiniera and sugar; cover and
process until blended. Make a lengthwise slit three-fourths of the way
through each sausage to within 1/2 in. of each end. Fill with
giardiniera mixture and cheese. Place sausages in buns; wrap
individually in a double thickness of heavy-duty foil (about 12 in. x
10 in.). Grill, uncovered, over medium-hot heat for 8-10 minutes or
until heated through and cheese is melted. Open foil carefully to allow
steam to escape. Yield: 4 servings.
Editor's Note: Giardiniera, a pickled vegetable mixture, is available
in mild and hot varieties and can be found in the Italian or pickle
section of your grocery store.
Nutrition Facts: 1 serving (1 each) equals 584 calories, 33 g fat (15 g
saturated fat), 84 mg cholesterol, 1,401 mg sodium, 39 g carbohydrate,
2 g fiber, 31 g protein.
Source: Simple & Delicious September/October 2006, p 41
TRIPLE PLAY
Ingredients
1 package (12 ounces) frozen fully cooked Italian meatballs
1 package (16 ounces) miniature hot dogs or smoked sausages
1 package (3-1/2 ounces) sliced pepperoni
1 jar (24 ounces) meatless spaghetti sauce
1 bottle (18 ounces) barbecue sauce
1 bottle (12 ounces) chili sauce
Directions
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low
for 3-4 hours or until heated through. Using long picks or short
skewers, gather one of each of the meats per serving.
Yield: 8 cups.
Nutrition Facts: 1 serving (1 each) equals 272 calories, 17 g fat (6 g
saturated fat), 33 mg cholesterol, 1,697 mg sodium, 21 g carbohydrate,
2 g fiber, 9 g protein.
Source: Adapted from Quick Cooking January/February 2006, p 56
HALFTIME CHILI
This came from Bon Appétit, January 1996 by Richard Snyder: Santa
Monica, California. It was a winner in the Bon Appétit Recipes
Sweepstakes, a reader poll conducted in honor of their 50th anniversary.
Yield: Makes 8 to 10 servings
Ingredients
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
Preparation
Heat oil in heavy large Dutch oven over medium-high heat. Add onions
and garlic. Sauté until onions are translucent, about 8 minutes. Add
chuck and sauté until brown, breaking up meat with back of spoon, about
5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2
minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste.
Simmer until thickened to desired consistency, stirring occasionally to
prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5
minutes. Season to taste with salt and pepper. (Can be prepared 3 days
ahead. Refrigerate until cold, then cover. Rewarm over low heat before
serving.)
Source: Bon Appétit, January 1996
GREAT HOMEMADE SALSA
10-12 firm tomatoes, diced
1 medium onion, diced
1 small can diced green chilies
6 medium cloves garlic, chopped
3 jalapeno chili peppers, diced
1 habanero chili pepper, diced
1 small can tomato sauce
Cilantro to taste (I like a lot)
Salt & Pepper to taste
Mix first 7 ingredients in sealable bowl. Season to taste with
cilantro, salt and pepper. Best if refrigerated several hours or
overnight before serving.
HOOTERS BUFFALO
WINGS (OVEN STYLE)
"Easy Hot Wings that come out of the oven crispy without the hassle of
deep frying." Note: We use Frank's hot sauce.
Ingredients
20 chicken wings (separated at the drumette)
1/2 cup butter (melted)
1/2 cup hot sauce (like Tabasco, or Frank's)
3/4 cup flour
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon salt
Directions
Mix flour, cayenne, garlic and salt in a large zip-lock bag (or a
bowl). Coat wings in flour mixture and place on ungreased cookie sheet.
Place in refrigerator to cool and firm up the coating for an hour or
so. Preheat oven to 400°F. Mix melted butter and hot sauce in a bowl.
Gently coat wings in sauce mixture and place back on cookie sheet in
single uncrowded layer. Bake for 45 min turning half way. Serve with
blue cheese dressing to dip.
Source: Food.com
http://www.food.com/recipe/hooters-buffalo-wings-oven-style-234329
SCOTCH EGGS
8 small eggs, hard -boiled
1 lb. sausage meat
1 small egg, lightly beaten with a little milk
1 small pkg bread crumbs (I use Shake N Bake Pork flavored)
Divide the sausage meat into 8 equal portions. Flatten a portion
of the sausage meat into an oval shape big enough to surround the
boiled egg. Wrap the meat around the boiled egg and seal the
edges. Dip the sausage/egg into the egg and milk mixture and
shake off the excess. Roll in the bread crumbs to coat.
Place on a wire rack in a roasting pan and bake in a hot (425) oven for
20-25 minutes until crispy. Great tailgate or picnic food!
CORN SALAD
Ingredients
1 cup vinegar
3/4 cup vegetable oil
1 1/2 cup sugar
3 tbsp. water
2 tbsp. fresh ground pepper
2 tsp. salt
2 cans baby peas, drained
3 cans white corn drained
2 jars chopped pimientos, 4 ounces each
10 green onions, chopped
10 celery ribs, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
Directions
In sauce pan add vinegar, oil, sugar, water, pepper and salt. Warm
until dissolved. Add to the mixture of remaining items.
Refrigerate for 24 hours , stirring 2 or 3 times in the 24 hour period.
ENJOY!!!! Great with anything!!!
Source: Adapted from http://www.tailgating.com/
CHIPOTLE FLANK STEAK
WITH CREAMY
CILANTRO SAUCE
Chili-marinated flank steak is complemented by a creamy seasoned sauce.
For tailgating or a picnic, wrap sliced portions in flour tortillas.
Cook Time: 8 Minutes
Marinate Time: 30 Minutes
Ingredients
1 can (7 oz.) chipotle chili in adobo sauce
2 Tbsp. lime juice
1- lb. boneless flank steak
2 Tbsp. chopped fresh cilantro
1/2 tsp. Lawry's Garlic Salt
1-1/2 Cup Hellmann's or Best Foods Real Mayonnaise
Directions
In food processor or blender, process 3/4 cup Hellmann's or Best Foods
Real Mayonnaise, chili and lime juice until smooth. In baking dish,
arrange steak. Rub both sides with mayonnaise mixture. Cover and
marinate in refrigerator 30 minutes. Meanwhile, in small bowl, combine
cilantro, Garlic Salt and remaining 3/4 cup Mayonnaise; cover and
chill. Grill steak, turning once, 8 minutes or until desired doneness.
Slice steak and serve with cilantro sauce.
Source: Hellmann's
http://www.hellmanns.us/recipes.aspx
RED BEANS & RICE
For serving outdoors, pack beans and rice individually. Take along
serving spoons, plastic bowls and spoons, and you're good to go! Hot
sauce is another "must" here in the south. Bring a bottle along... or
else!
Ingredients:
1 lb red beans, soaked in about 2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
2 tablespoons dried parsley flakes
dash of ground cayenne pepper, or to taste
12 to 16 ounces smoked sausage, sliced
Preparation:
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and
add about 6 cups of fresh water. Bring to a boil, then reduce heat and
simmer for about 1 1/2 hours, or until beans are tender. Stir
occasionally. Add remaining ingredients and salt to taste; simmer for
about 1 hour, stirring occasionally. Add water as necessary. Serve over
hot rice.
Serves 6.
POTATO SALAD WITH
PEAS
I double this recipe. Leftovers are wonderful.
Ingredients:
2 pounds red-skinned potatoes, peeled, cut in 1/2-inch chunks
1 teaspoon salt
2 hard-boiled eggs, peeled and chopped
1 cup fresh or frozen peas, cooked, drained
1/2 cup finely chopped red onion
2/3 to 1 cup mayonnaise, as desired
1 tablespoon sour cream, optional
2 to 3 teaspoons prepared mustard, or to taste
salt and freshly ground black pepper, to taste
Preparation:
Put potatoes in a saucepan and cover with water; add 1
teaspoon salt. Bring to a boil. Cover and cook for 15 to 20 minutes,
just until tender. Drain and transfer to a bowl; add chopped eggs,
peas, and onion. Cover and refrigerate until chilled.
In a cup or bowl, combine 2/3 cup mayonnaise, sour cream, and mustard.
Gently stir into the potato mixture until blended. Add more mayonnaise,
if desired. Taste and add salt and pepper to taste.
Serves 4 to 6.
SUPER-FUDGY BROWNIES
Lining the pan isn't busywork; it makes it easy to remove the brownies.
Ingredients
8 tablespoon(s) (1 stick) unsalted butter, cut into pieces, plus more
for pan
1 cup(s) all-purpose flour (spooned and leveled)
1/4 cup(s) unsweetened cocoa powder
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
8 ounce(s) semisweet or bittersweet chocolate, chopped
1 1/4 cup(s) sugar
3 large eggs
Directions
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with
butter. Line bottom and two sides with a strip of parchment paper,
leaving a 2-inch overhang on the two sides. Butter paper, and set pan
aside. In a small bowl, whisk flour, cocoa, baking powder, and salt;
set aside. Place butter and chocolate in a large heatproof bowl set
over (not in) a saucepan of gently simmering water. Heat, stirring
occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add
sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture;
mix just until moistened (do not overmix). Transfer batter to prepared
pan; smooth top. Bake until a toothpick inserted in center comes out
with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30
minutes. Using paper overhang, lift brownies out of pan; transfer to a
rack to cool completely (still on paper). On a cutting board, using a
dampened serrated knife, cut into 16 squares. Store in an airtight
container at room temperature, up to 2 days.
Source: Martha Stewart Living
LEMON CUCUMBER
COCKTAIL
Makes 12 servings of cocktails.
12 sprigs mint, optional
12 thin slices lemon
1 cup gin
12 thin slices cucumber
1/4 cup lemon juice
three 10 oz bottles club soda
IN A PITCHER, combine club soda, gin and lemon juice. Place a lemon
slice and a cucumber slice in each of 12 glasses. ADD 1 cup crushed ice
to each glass. Pour the gin mixture into the glasses and garnish each
with a mint sprig, if desired, THEN SERVE.
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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