|
A
to Z
Recipes
November 27,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We're
looking at some winter-like temperatures in my neck of the woods over
the next few days. Bring it!
As you may know, I enjoy cooler weather. No, not sleet and snow... just
cooler. Anything above freezing and up to 60° is simply wonderful to
me. We will dip into the mid 30's before long and skate along with
highs in the 60's. Woo-hoo! I'm one happy camper. We may be able to say
good-bye to the mosquitoes soon, too. Yup!
The Monthly Theme topic is Soup, Stew & Chili Recipes.
We'll collect recipes for it through December 31st. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
God
gave you a gift of 86,400 seconds today. Have you used one to say
"thank you" ?
~William A. Ward
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!
|
|
|
Sometimes we forget the really
important things in life.
~Shared by Rusty, ME
Last week, I took my grand-children to a restaurant.
My six-year-old grand-son asked if he could say grace.
As we bowed our heads he said, "God is good, God is great. Thank you
for the food, and I would even thank you more if Nana gets us ice cream
for dessert. And liberty and justice for all! Amen!"
Along with the laughter from the other customers nearby, I heard a
woman remark, "That's what's wrong with this country. Kids today don't
even know how to pray. Asking God for ice cream! Why, I never!"
Hearing this, my grand-son burst into tears and asked me, "Did I do it
wrong? Is God mad at me?"
As I held him and assured him that he had done a terrific job, and God
was certainly not mad at him, an elderly gentleman approached the table.
He winked at my grand-son and said, "I happen to know that God thought
that was a great prayer."
"Really?" my grand-son asked.
"Cross my heart," the man replied.
Then, in a theatrical whisper, he added (indicating the woman whose
remark had started this whole thing), "Too bad she never asks God for
ice cream. A little ice cream is good for the soul sometimes."
Naturally, I bought my grand-children ice cream at the end of the meal.
My grand-son stared at his for a moment, and then did something I will
remember the rest of my life.
He picked up his sundae and, without a word, walked over and placed it
in front of the woman. With a big smile he told her, "Here, this is for
you. Ice cream is good for the soul sometimes; and my soul is good
already."
The End
PS: I hope God sends you some ice cream today!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
|
|
|
Leftover Turkey
Frittata
This is a great way to use up those Thanksgiving leftovers (without
having Thanksgiving dinner again all week!).
Ingredients
1 carton (16 oz each) Egg Beaters® Original
1/2 cup shredded Cheddar cheese
1/4 teaspoon dried oregano
Dash ground black pepper
PAM® Original No-Stick Cooking Spray
1 cup leftover green bean casserole
1 cup chopped cooked turkey breast
Directions
Combine Egg Beaters, cheese, oregano and pepper in small bowl; set
aside. Spray 10-inch nonstick saute pan with cooking spray; heat over
medium-high heat. Add green beans; cook and stir 2 minutes or until
hot. Add turkey; cook 1 minute more. Pour Egg Beaters mixture over
turkey and green beans; stir gently. Cover and reduce heat to
medium-low; cook 15 minutes or until set.
Nutritional Information:
4 servings (1/4th recipe each) Calories 215; Total Fat 8 g (Saturated
Fat 4 g); Cholesterol 48 mg; Sodium 475 mg; Carbohydrate 7 g; (Dietary
Fiber 1 g, Sugars 3 g); Protein 27 g; Percent Daily Values*: Vitamin A
34%; Vitamin C 4%; Calcium 17%; Iron 17%
* Percent Daily Values are based on a 2,000 calorie diet.
Source: Recipe developed by George Duran for ReadySetEat
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: 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.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
How many of you can
relate to this?
~Shared by Treva, NC
To all those who can relate and to those who will in some day relate.
1. Sometimes I'll look down at my watch 3 consecutive times and still
not know what time it is.
2. Nothing sucks more than that moment during an argument when you
realize you're wrong.
3. I totally take back all those times I didn't want to nap when I was
younger.
4. There is great need for a sarcasm font.
5. How the hell are you supposed to fold a fitted sheet?
6. Was learning cursive really necessary?
7. Map Quest really needs to start their directions on # 5. I'm pretty
sure I know how to get out of my neighborhood.
8. Obituaries would be a lot more interesting if they told you how the
person died.
9. I can't remember the last time I wasn't at least kind of tired.
10. Bad decisions make good stories.
11. You never know when it will strike, but there comes a moment at
work when you know that you just aren't going to do anything productive
for the rest of the day.
12. Can we all just agree to ignore whatever comes after Blue Ray? I
don't want to have to restart my collection...again.
13. I'm always slightly terrified when I exit out of Word and it asks
me if I want to save any changes to my ten-page technical report that I
swear I did not make any changes to.
14. I keep some people's phone numbers in my phone just so I know not
to answer when they call.
15. I think the freezer deserves a light as well.
16. I disagree with Kay Jewelers. I would bet on any given Friday or
Saturday night more kisses begin with Miller Lite than Kay.
17. I wish Google Maps had an "Avoid Ghetto" routing option.
18. I have a hard time deciphering the fine line between boredom and
hunger.
19. How many times is it appropriate to say "What?" before you just nod
and smile because you still didn't hear or understand a word they said?
20. I love the sense of camaraderie when an entire line of cars team up
to prevent a jerk from cutting in at the front. Stay strong, brothers
and sisters!
21. Shirts get dirty. Underwear gets dirty. Pants? Pants never get
dirty, and you can wear them forever.
22. Even under ideal conditions people have trouble locating their car
keys in a pocket, finding their cell phone, and Pinning the Tail on the
Donkey - but I'd bet everyone can find and push the snooze button from
3 feet away, in about 1.7 seconds, eyes closed, first time, every time.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHEESE TAMALE
CASSEROLE
~Shared by Luanne,
FL
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained
CHEESY TOPPING:
1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper
in skillet until beef is brown. Stir in remaining ingredients except
cheesy topping; heat to boiling. Spoon into ungreased rectangular
baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef
mixture. Bake uncovered until light brown (about 40 minutes). Makes 12
servings. (Don't think so.)
Cheesy Topping
Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and
stir until very thick, about 1 minute. Remove from heat; stir in sour
cream. Beat in remaining ingredients until blended.
GARLIC CHICKEN WITH
PASTA
~Shared by Edna D.,
Decatur, IL
1/2 c chopped onion
1/2 c chopped carrots
1 c yellow corn
1 c broccoli, chopped
2 cloves garlic, minced
4 oz corkscrew pasta
3/4 lb boned skinless chicken breast halves
2/3 c chicken broth
2 tsp cornstarch
1/2 tsp dried oregano, crushed
1/4 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp pepper
2 tsp cooking oil
1. Cook pasta and drain.
2. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch
pieces.
3. For sauce, stir together broth, cornstarch, salt and pepper, set
aside.
4. Spray a cold wok or skillet with non-stick coating. Preheat to
medium heat. Add onion, garlic, oregano and thyme, stir fry for 2
minutes. Add carrots and broccoli, stir fry for 2-3 minutes.
5. Remove vegetables, keep warm. Add oil to wok or skillet and add
chicken, stir fry 3-4 minutes or until no longer pink.
6. Stir sauce and add to wok. Cook and stir until thickened and
bubbly. Cook for 2 minutes more.
7. Stir in corn, vegetables and pasta. Cook until heated through.
Makes 4 servings.
LATE SUMMER PLUM CAKE
~Shared by Mary H.,
Montreal, Canada
This is an heirloom Ukrainian plum cake that makes good use of the
plump, purple-blue plums that come to market in late summer and early
fall.
(Serves 8 to 10)
For cake:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
12 medium plums, pitted and sliced but not peeled
Preheat oven to 350 degrees F. Grease a 9-inch springform
pan. In a large mixing bowl, cream butter and sugar with an
electric mixer until fluffy. Beat in eggs, one at a time, until
blended. Add vanilla; mix well.
In a separate bowl, stir together flour, baking powder and salt.
Add this to butter mixture, alternating with milk, beating at low speed
until just combined. Spoon batter into prepared pan, spreading to
smooth top. Lay plum slices in a single layer over top.
For topping:
1/2 cup packed brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/4 cup cold butter
In a small bowl, combine sugar, flour and cinnamon. Using a fork
or pastry blender, cut in butter in small pieces until mixture
resembles coarse meal. Sprinkle topping over plums.
Bake for 35 minutes, or until a wooden skewer inserted into the center
of the cake comes out dry.
Let cake cool for 10 - 15 minutes before removing sides of pan.
CRAZY CRACK-ED
POTATO CASSEROLE
~Shared by Treva, NC
1 (16-ounce) container sour cream
1 & 1/2 cups cheddar cheese, shredded
1 (3- ounce) bag of real bacon bits or 6 pieces of bacon, cooked and
crumbled
2 (1-ounce) packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes, shredded kind
1/2 cup of onions, chopped
a pinch of red pepper flakes
1/4 teaspoon of pepper
dried dill, to taste
1) Preheat oven to 400 degrees F.
2) Combine sour cream, cheddar cheese, bacon, Ranch dip mix and
seasonings in a large bowl.
3) Add hash browns to bowl and mix well. Spread into a 9×13 pan and
sprinkle with more cheese and a little dill.
4) Bake at 400 for 45-60 minutes, until the top is crispy and slightly
browned.
Cooking time: 1 hour - Number of servings: 6
Just a note: These potatoes go amazingly with steak, and even better
the
next morning fried up and served with your eggs!
BREAKFAST CASSEROLE
IN THE CROCKPOT
~Shared by Johnny,
LA
I got this from a friend, have not tried it yet, but sounds yummy so
thought I would forward to you all since this time of the year we all
have lots of visiting families.
1 pkg Frozen Hash browns
1 lb Cooked Sausage (I use Jimmy Dean)
2 cups Shredded Colby-Jack Cheese
1 can Diced Chilies
1 quart Egg Beaters
Salt and Pepper to taste
Layer ingredients three times - starting with the frozen Hash browns,
sausage, cheese and chili's. Shake egg beaters well and pour over the
top. Cook on warm overnight, turn to low if needed.
I used a crock pot bag - made clean up much easier. Makes a full pot.
You could prob add onions, bell peppers, mushrooms, Cajun spice -
whatever you like.
GARDEN COLESLAW
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 C. shredded cabbage
1/4 C. chopped green pepper
1 green onion thinly sliced
1/4 C. mayonnaise
1/4 C. heavy whipping cream
1 t. sugar
1 t. cider vinegar
1/4 t. salt
In a small bowl combine the cabbage, pepper and onion. Combine
the remaining ingredients; add to cabbage mixture and toss to coat.
SHRIMP ENCHILADAS
~Shared by Linda
H., Rosharon, TX
These creamy shrimp enchiladas are a delicious departure from the
typical red sauce variety. Make them tonight and hope for leftovers for
lunch tomorrow!
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 c. heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
1 tsp or more Old Bay Seasoning
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the
onions and cook until tender, stirring occasionally. Add the
shrimp and cook until they're cooked through. Stir in the chiles,
half the pimientos, the soup, cram, cream cheese, pepper , and
Old Bay and cook until the cream cheese is melted, stirring
occasionally. Remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the
tortillas and place, seam-side down, into a lightly greased 3-quart
shallow baking dish. Spoon the remaining shrimp mixture over the
filled enchiladas. Sprinkle with the remaining pimientos and the
cheese.
Bake at 325°F. for 30 minutes or until the enchiladas are hot and
bubbling.
Makes: 10 servings.
Source: Adapted from Campbell's Community
ORANGE BAKED APPLES
~Shared by Jean,
Syracuse, NY
6 Large cooking apples
3/4 Cup orange juice
2 Teaspoons grated orange rind
1 Teaspoon lemon rind grated
3/4 Cup rose wine
1/4 Teaspoon cinnamon
1/2 Cup brown sugar
Whipped cream
Remove core from apples and place in crock pot. Mix together all other
ingredients except whipped cream. Pour over apples. Cover pot and cook
on low for about 3 1/2 hours or until apples are tender. Cool and serve
with whipped cream. This recipe yields 6 servings.
APPLE PIE BARS
~Shared by Marilyn
M., Canton, OH
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 Tbsp. lemon juice
8 to 10 Tbsp. cold water
FILLING:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 Tbsp. milk
1 Tbsp. lemon juice
In a large bowl, combine flour, salt and baking powder; cut in
shortening until mixture resembles coarse crumbs. In a small bowl,
whisk the egg yolks, lemon juice and water; gradually add to flour
mixture, tossing with a fork until dough forms a ball. Divide in half.
Chill for 30 minutes. Roll out one portion of dough between two large
sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an
ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the
bottom and up the sides of pan; trim pastry even with top edge. In a
large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread
over crust. Roll out remaining pastry to fit top of pan; place over
filling. Trim edges; brush edges between pastry with water or milk;
pinch to seal. Cut slits in top. Bake at 375° for 45-50 minutes or
until golden brown. Cool on a wire rack. Combine glaze ingredients
until smooth; drizzle over bars before cutting. Yield: about 2
dozen.
HOLIDAY DINNER ROLLS
~Shared by Doe,
Oliver, B.C., Canada
Makes 12
1/4 c water
2 eggs
3 tbsp butter
1/4 tsp salt
2 1/4 c flour
2 tbsp sugar
1 1/2 tsp bread machine yeast
Measure ingred into bread machine pan, select dough cycle. When cycle
is complete, remove dough to lightly floured surface. If needed knead
enough flour in to make a soft but not sticky easy to handle dough.
Shape into rolls. Place on greased baking sheet. Cover & let rise
until dbled, 30 mins. Bake at 375 for 12-14 mins until golden
brown.
For cloverleaf rolls- Divide dough into 4 portions. Divide each portion
into 3 equal pcs, then divide each pce into 3. Roll into balls Place 3
balls into greased muffin cups.
Knots- Divide dough into 4 portions. Divide each portion into 3 equal
pcs; roll each into a 9" rope. Tie loose knot in centre of each rope.
FEATHER DUMPLINGS
~Shared by Mary,
Roswell, NM
1 egg
3 tbls butter
2 cups flour
1 tsp salt
4 tsps baking powder
1/4 tsp pepper
2/3 cup milk
To well beaten egg,, add melted butter. Stir together flour, salt,
baking powder and pepper. Add to egg mixture alternately with the milk.
Drop by spoonful in broth or in stew. Cover and cook 18 minutes.
BRING-ALONG CASSEROLE
~Shared by Treva, NC
Need a bring-along main dish for any gathering? We’ve got you covered
with this down-home creamy chicken bake that has a crunchy topping to
add excitement to every forkful.
Serves: 6
Preparation Time: 10 min
Cooking Time: 1 hr
1 (16-ounce) package butter-flavor crackers, crushed
3/4 cup (1-1/2 sticks) butter, melted
2 cups chunked cooked boneless, skinless chicken breasts
1 (8-ounce) can water chestnuts, drained and chopped
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup water
1 garlic clove, minced
1 teaspoon dried basil
1/8 teaspoon black pepper
Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with
cooking spray.
In a large bowl, combine crushed crackers and butter; mix well and set
aside 1/4 cup of mixture. Spoon remaining mixture into prepared baking
dish. Evenly distribute chicken over cracker layer. Sprinkle water
chestnuts over chicken.
In a large bowl, combine mushroom and chicken soups, sour cream, water,
garlic, basil, and pepper; mix well and pour over water chestnuts and
chicken. Sprinkle with reserved cracker mixture.
Bake 60 to 70 minutes, or until golden and bubbly.
EASY BOILED CRAWFISH
~Shared by Johnny,
LA
Crawfish boils are usually held outdoors in Louisiana. With this
scaled-down recipe, you can make it in the kitchen. Some of the
fun of boiling crawfish is personalizing your boil by adding favorites
accompaniments such as artichokes, mushrooms, sausage, even broccoli.
Makes 6 to 8 servings.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients
12 pounds live crawfish
8 quarts water
1 package (1 pound) Zatarain's® Crawfish, Shrimp & Crab
Boil
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6 ears corn, shucked and halved crosswise
Directions
1. Pour live crawfish into a washtub or ice chest; cover with
water. Drain. Repeat 3 to 4 times until crawfish are
clean. Drain. Discard any dead crawfish and debris.
2. Mix 8 quarts water, Crab Boil, onion and garlic in large
(20-quart) stockpot. Bring to boil on high heat; boil 5
minutes. Add potatoes; boil 5 minutes. Add crawfish and
corn; return to boil. Cover and cook 2 minutes.
3. Turn off heat and let stand 20 minutes. Add about 6 to 8
cups ice to stockpot; let stand 20 minutes to cool. Drain and
serve.
FRIED CHICKEN WITH
PAN GRAVY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 C. all purpose flour
3/4 t. salt
1/4 t. dried thyme
1/4 t. rubbed sage
1/4 t. pepper
1 broiler/fryer chicken (3 1/2 - 4 lb. ) cut up
oil for frying
Gravy:
2 T. all purpose flour
1/8 t. salt
1 1/3 C. milk
In a large resealable plastic bag, combine the first 5
ingredients. Add chicken, a few pieces at a time, and shake to
coat.
In a large skillet over medium high heat, heat 1/4" of oil; fry chicken
until browned on all sides. Reduce heat; cover and cook 30-35
minutes or until juices run clear, turning occasionally. Uncover
and cook 5 minutes longer. Remove chicken to paper towels to keep
warm.
Pour off excess fat from the skillet, removing the browned bits and 2
T. of the drippings. Stir in flour and salt until blended.
Gradually add the milk. Bring to a boil; cook and stir 1-2
minutes or until thickened. Serve with chicken.
CHICKEN CURRY BURGERS
~Shared by Linda
H., Rosharon, TX
1 lb. ground chicken breast
3 scallions, thinly sliced
1 Tbsp fresh ginger, minced
1 Tbsp fresh lemon juice
2 tsp paprika
1 tsp ground cumin
1 tsp curry powder
1/2 tsp cayenne pepper
A dash of salt & pepper
1 small cucumber, sliced thin
Red onions, sliced thin
Tomatoes, thinly sliced (optional)
Naan bread, warmed
Tzatziki sauce
In a bowl, gently combine the first 9 ingredients. Form into mini
burgers or meatballs and set aside/refrigerate for 20 minutes or longer
to combine flavors.
Grill or fry the patties until cooked through. Remember chicken burgers
cook a lot faster than beef. Don’t forget to warm your Naan bread
before serving! Place cucumber, onions, tomatoes on warmed
Naan bread, followed by the patties. Drizzle, no, smother with the
tzatziki sauce.
Made about 7 mini burgers.
Source: http://CookingWiyhHaggemeier.com
CROCK POT BARBECUE
CHICKEN
~Shared by Jean,
Syracuse, NY
1 large. whole chicken, uncooked
1 large bottle BBQ sauce
1 med. onion
1 lemon
1 (10 oz.) coke
Place chicken in crock pot. Pour the sauce over the chicken. Slice the
onion and lemon; pour the coke in the crock pot. Set on low and cook
overnight. Try this with spareribs instead of chicken also.
GRILLED MUSHROOM
SWISS BURGER
~Shared by Marilyn
M., Canton, OH
2 Tbsp. butter
1 (8 oz) package sliced fresh mushrooms
3 Tbsp. soy sauce (to taste)
3 large garlic cloves, sliced or finely chopped
1 1/2 lb lean (at least 80%) ground beef
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
6 slices Swiss cheese
6 burger buns, split
2 medium tomatoes, sliced
1 medium onion, sliced
Heat gas or charcoal grill to medium heat. In 12-inch nonstick skillet,
melt butter over medium-high heat. Add mushrooms, soy sauce and garlic;
cook until mushrooms are tender and liquid evaporates; set aside but
keep warm. Shape beef into 6 (1/2 inch thick) patties. Sprinkle with
garlic powder, salt and pepper. Place patties on grill; cover grill.
Cook with medium heat 8 to 10 minutes, turning once, until meat
thermometer inserted in center of patties reads 160°F. Place cheese
slices on top of burgers; cover and cook 1 to 2 minutes longer or until
cheese is melted. Place burgers in buns. Divide cooked mushrooms evenly
over burgers. Top with tomatoes and onion. Yield - 6 burgers.
HOT ARTICHOKE AND
CRAB DIP
~Shared by Jim D.,
WA
Ingredients
8 oz. imitation crab meat, chopped
1 can artichoke hearts, chopped
1 cup Duke's Mayonnaise
8 oz. softened cream cheese
1/3 cup onion, finely chopped
3/4 cup fresh, grated Parmesan cheese
Mix ingredients together. Pour into greased pie plate. Bake
at 375 for 13-18 minutes. Serve with crackers.
This is a perfect appetizer for cozy holiday gatherings.
Source: Duke's
ITALIAN HONEY BALLS
~Shared by Treva, NC
No Christmas or other traditional celebration would be complete without
these candylike struffoli honey ball cookies.
Cooking Time: 35 min
1 cup water
1/2 cup vegetable oil
1/4 teaspoon salt
1 cup all-purpose flour
2 eggs
1/2 cup honey
1/2 cup sugar
1/8 teaspoon ground cinnamon
Preheat oven to 400 degrees F. In a medium-sized saucepan, bring water,
oil, and salt to a boil over high heat. Reduce heat to low and slowly
stir in flour, beating with a wooden spoon until mixture forms a ball;
remove from heat. Beat in eggs one at a time until well blended and
smooth.
Using a 1/2 teaspoon measuring spoon, form mixture into small balls and
place on an ungreased cookie sheet. Bake 25 to 30 minutes, or until
golden; set aside to cool.
In a small saucepan, bring honey, sugar, and cinnamon to a boil over
medium-high heat. Continue boiling until sugar is completely dissolved.
Remove from heat and allow to cool slightly, then combine baked balls
and honey mixture in a medium-sized bowl until balls are completely
coated.
Pile balls into a mound on a serving platter. Do not refrigerate.
Note: You can make this really festive by garnishing it with candied
cherries, almond or even multicolored Jordan almonds (candy-coated
almonds, also called "wedding confetti").
COCOA COLA CAKE
~Shared by Johnny,
LA
1 package plain white cake mix
4 Tablespoons unsweetened cocoa powder
8 Tablespoons (1 stick) butter or margarine, melted
1 cup coca cola
½ cup buttermilk (Or substitute 1/2 C whole milk with a T of lemon
juice stirred in)
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups of marshmallows
Icing:
8 Tablespoons (1 stick) butter or margarine
4 Tablespoons unsweetened cocoa powder
1/3 Cup coca cola
4 Cups confectioners’ sugar, sifted
1 Cup chopped pecans
Preheat oven to 350 degrees. Lightly mist a 13×9-inch baking pan with
vegetable oil spray. Set the pan aside.
Place the cake mix, cocoa powder, melted butter, cola, buttermilk,
eggs, and vanilla in a large mixing bowl. Blend with an electric mixer
on low speed for 1 minute. Scrape down the sides with a spatula.
Increase the mixer speed to medium and beat 2 minutes. The batter
should be well blended. Fold in the marshmallows. Pour the batter into
the prepared pan. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your
finger and just starts to pull away from the sides of the pan, 40 to 42
minutes. Remove the pan from the oven, prepare frosting while cake is
still hot.
Place the butter in a medium saucepan over low heat. As the butter
melts, stir in the cocoa powder and cola. Let the mixture come to just
a boil, stirring constantly, and then remove it from the heat. Stir in
the confectioners’ sugar until the frosting is thick and smooth. Fold
in the pecans.
Pour the frosting over the top of the cake, spreading it out with a
rubber spatula so that it reaches the edges of the cake. Cool the cake
for 20 minutes before serving.
ANNIE'S FRUIT SALSA
AND CINNAMON CHIPS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples,
raspberries, strawberries, white sugar, brown sugar and fruit
preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking
spray. Cut into wedges and arrange in a single layer on a large baking
sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray
again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining
tortilla wedges. Allow to cool approximately 15 minutes. Serve with
chilled fruit mixture.
POTATO KUGLETTES
~Shared by Linda
H., Rosharon, TX
1 c. Idaho potatoes, grated & drained
1/4 c. onions, grated
2 eggs, well beaten
1 tsp. coarse Kosher salt
Freshly ground pepper to taste
2 tbsp. butter, melted or oil or rendered chicken fat, plus 2 tbsp. oil
to grease the muffin tins
Matzo meal for dusting muffin tin
Preheat the oven to 375 degrees. Combine all the ingredients. Grease a
24 cup mini-muffin tin with oil and dust with Matzoth meal. Place one
tablespoon of filling per muffin cup and bake for 25 minutes, until
golden.
Makes 2 dozen potato kugelettes for 6 servings.
Source: http://COOKS.COM
DOUBLE CRUST LEMON
PIE
~Shared by Jean,
Syracuse, NY
Ingredients
2 large lemons
2 cups sugar
1/2 teaspoon salt
4 eggs
double pie crust
Method
Grate and reserve peel from both lemons (2 full teaspoons). Pare
lemons, removing white membrane. Cut lemons into very thin slices and
quarter slices. Place slices in bowl with lemon peel, sugar and salt;
let set. Heat oven to 425 F. Prepare pastry. Beat eggs until foamy.
Pour over lemon slices and sugar; mix well. Pour into pastry lined pie
plate. Cover with top crust, seal and flute. Brush crust with water and
sprinkle with sugar. Cover edges with foil to prevent excessive
browning. Remove foil during last 15 minutes of baking. Bake until
crust is golden brown, 45 to 55 minutes.
SNICKERDOODLE BARS
~Shared by Marilyn
M., Canton, OH
Everyone loves Snickerdoodle Cookies, and these bars are no exception!
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
2 Tbsp. sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease 8x11 1/2 baking dish; set
aside.
In a large mixer bowl beat butter and sugar together until
fluffy.
Add egg and vanilla and continue to beat until combined. Add
flour and baking soda and combine.
Pour into a prepared baking dish, spreading into an even layer.
Combine 2 tablespoons sugar with cinnamon and sprinkle over dough.
Bake for 20-25 minutes or until a wooden pick inserted comes out clean.
Cool slightly before cutting into bars.
ALMOND SQUARES
~Shared by Deb,
Roswell, NM
1 cup finely chopped almonds
2 cups sugar
2 cups flour
4 eggs
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cardamom seed
2 tsps baking powder
Sift and mix dry ingredients well; add beaten eggs. Bake 1/2 hour at
350 degrees for about 12 minutes.
BAKED CHICKEN
ENCHILADAS
~Shared by Treva, NC
Total time 50 min
Prep 15 min
Servings 5 servings
1/2 cup PHILADELPHIA Santa Fe Blend Cooking Creme
1 can (28 oz.) crushed tomatoes
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed**
2-1/2 cups chopped cooked chicken
1-1/3 cups KRAFT Pizza Shredded Low-Moisture Mozzarella & Cheddar
Cheeses, divided
10 whole wheat tortillas (6 inch)
HEAT oven 375°F.
WHISK cooking creme and 1/2 cup tomatoes in medium bowl until well
blended. Stir in remaining tomatoes, chili powder, cumin and beans.
COMBINE chicken, 3/4 cup bean mixture and 1/3 cup shredded cheese.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up.
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking
spray. Top with remaining bean mixture and shredded cheese.
BAKE 30 to 35 min. or until enchiladas are heated through and cheese is
melted.
Kraft kitchens tips:
FAMILY FUN
Set out bowls of chopped lettuce, tomatoes and avocados so everyone can
help themselves to their favorite toppings.
SUBSTITUTE
**Substitute canned kidney beans for the black beans.
SUBSTITUTE
Prepare using KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA.
Nutritional information per serving: Calories 590 Total fat
22 g Saturated fat 8 g Cholesterol 100 mg Sodium 1050
mg Carbohydrate 56 g Dietary fiber 10 g Sugars 10 g
Protein 42 g Vitamin A 40 %DV Vitamin C 25 %DV
Calcium 40 %DV Iron 30 %DV K:60468v1:125459
Source: Kraft Kitchen
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
APPLE PIE BREAD
PUDDING
~Shared by Treva, NC
It’s the perfect mix of apple pie and bread pudding that’s great served
hot or cold. This Apple Pie Bread Pudding Recipe is low fat, low
calorie and an amazing dessert for anyone who is following the Weight
Watchers plan. Made in your crock pot, this recipe is so easy and so
delicious, it’ll please your whole family and impress your guests.
12 slices reduced-calorie white bread– torn into medium-size pieces
3 & 1/2 cups cooking apples — cored, peeled and chopped
1 cup unsweetened apple juice
1/2 cup diet lemon-lime soda
Sugar substitute suitable for baking to equal 1/2 cup sugar
1 1/2 teaspoons apple pie spice
Spray slow cooker with butter-flavored nonstick cooking spray. Combine
bread pieces and apples in slow cooker. In small bowl, combine apple
juice, soda, sugar substitute and apple pie spice. Drizzle evenly over
bread mixture. Mix gently to combine. Cover and cook for 6 hours on
low, or until done. Mix well before serving.
Serves 6. Each Serving Equals: 157 cal; 1 g fat; 5 g protein; 32 g
carbohydrates; 233 mg sodium; 2 g fiber. (3 WW points)
Weight Watchers Points Value = 3
LEMON FLUFF DESSERT
~Shared by Maggie,
TX
20 Servings
Prep: 15 min. + chilling
Ingredients
1 can (12 ounces) evaporated milk
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 package (.3 ounce) sugar-free lemon gelatin
1 cup boiling water
3 tablespoons lemon juice
1 package (8 ounces) reduced-fat cream cheese
3/4 cup sugar
1 teaspoon vanilla extract
Directions
Pour milk into a large metal bowl; place mixer beaters in the bowl.
Cover and refrigerate for at least 2 hours.
In a small bowl, combine graham cracker crumbs and butter; set aside 1
tablespoon for topping. Press remaining crumb mixture into a 13-in. x
9-in. baking dish. Chill until set.
Meanwhile, in a small bowl, dissolve gelatin in boiling water. Stir in
lemon juice; cool.
In another bowl, beat the cream cheese, sugar and vanilla until smooth.
Add gelatin mixture and mix well. Beat evaporated milk until soft peaks
form; fold into cream cheese mixture. Pour over crust. Sprinkle with
reserved crumbs. Refrigerate for at least 2 hours before serving.
Refrigerate leftovers.
Nutrition Facts: 1 piece equals 135 calories, 7 g fat (4 g saturated
fat), 21 mg cholesterol, 136 mg sodium, 15 g carbohydrate, trace fiber,
3 g protein.
Diabetic Exchanges: 1 starch, 1 fat.
Making Gelatin
When making gelatin, stir the powder and hot liquid with a slotted
spoon. This keeps clumps of powder from sticking to the sides of the
dish.
Source: Taste of Home, Nancy Brown, Dahinda, IL
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
MIDDLE EASTERN-STYLE CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 pound boneless, skinless chicken breast, trimmed of all fat
and cut into bite-sized pieces
- 2 cups frozen mixed pepper and onion stir-fry
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup fat-free, low-sodium or regular chicken broth
- 1 (14-1/2 ounce) can low-sodium or regular diced tomato
- 1/2 cup dark raisins
- 1 large bay leaf
- 1-1/2 teaspoons dried thyme leaves
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon black pepper
- Salt to taste (optional)
DIRECTIONS
In a nonstick skillet coated with nonstick spray coating, cook the
chicken pieces over medium heat, turning frequently, until they begin
to brown.
Add the onion and pepper mixture, garlic, oil and 1 tablespoon of the
broth to the skillet. Stir up any browned bits from the bottom of the
pan. Raise the heat and bring to a boil.
Lower the heat again and cook over medium heat, stirring frequently, 2
or 3 minutes, or until the onion is slightly softened. Add the
remaining broth, tomato, raisins, bay leaf, thyme, cumin, allspice,
cloves, and black pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, about 20
minutes, or until the chicken is tender and the sauce has cooked down
slightly. Remove the bay leaf and discard. Add salt to taste (if
desired).
Serve at once, or transfer to a casserole, cover, and refrigerate. The
chicken will keep for 2 to 3 days in the refrigerator.
Nutritional Information Per Serving (3 pieces):
Calories: 99, Fat: 2g, Saturated Fat: 0g, Cholesterol: 27mg,
Sodium: 106 mg, Carbohydrate: 9g, Dietary Fiber: 1g,
Sugars: 7g, Protein: 11g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
CHICKEN AND PEA POD
STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken
INGREDIENTS
- 2 tablespoons cornstarch
- 1 teaspoon granulated sugar
- 1 cup water
- 1 tablespoon low-salt soy sauce
- 1 tablespoon peanut oil
- 1-1/2 cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas, OR 1 (6 ounce)
package frozen pea pods, thawed and drained
- 3/4 cup sliced green onions
- 2 tablespoons grated fresh gingerroot
- 2-1/2 cups cubed (3/4-inch), cooked chicken breast
DIRECTIONS
In a small bowl, combine cornstarch and sugar, and blend well. Add
water and soy sauce, blending until smooth. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add carrots
and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap
peas, green onions, and gingerroot, and cook, stirring, for 3 to 4
minutes or until vegetables are crisp tender.
Stir in chicken and cornstarch mixture. Cook, stirring, until mixture
thickens and is thoroughly heated.
Nutritional Information Per Serving:
Glycemic Index: 44, Glycemic Load: 5, Calories: 257,
Carbohydrate: 14 g, Dietary Fiber: 2-1/2 g,
Fat: 7 g, Cholesterol: 63 mg, Sodium: 211 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
VEAL SCALOPPINI WITH
BALSAMIC GLAZE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon unsalted butter
- 1-1/2 pound veal scaloppini from top round, thinly sliced and
pounded
- 1 cup dry white wine
- 1/4 cup balsamic vinegar
DIRECTIONS
Heat butter in a large, heavy skillet over medium heat. When butter
foams, add veal in a single layer, making sure not to crowd the
skillet. Cook for about 2 minutes, or until veal is lightly golden on
both sides. Transfer veal to a plate.
Add wine and balsamic vinegar to the skillet. Cook over high heat,
stirring quickly to dissolve any browned meat deposits attached to the
bottom of the skillet. Cook for 3 to 4 minutes or until sauce is
reduced in volume by half and return veal to the skillet. Reduce the
heat to medium and cook for 30 to 40 seconds, stirring to coat the veal
with sauce.
Arrange equal portions of veal to six serving plates, spoon 1-1/2
tablespoons sauce over each and serve at once.
Nutritional Information Per Serving (4-ounce veal scaloppini): Glycemic
Index: (not significant), Glycemic Load: (not significant), Calories:
242, Protein: 28 g, Carbohydrate: Less than 1 g, Dietary Fiber: 0 g,
Fat: 10 g, Cholesterol: 125 mg, Sodium: 112 mg
Diabetic Exchanges: 4 Medium-Lean Meat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
BARBECUED BEEF RIBS FOR TWO
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce
Cut ribs into serving-size pieces; place in a large kettle and cover
with water. Simmer, uncovered, for 50-60 minutes or until tender.
Meanwhile, combine remaining ingredients in a small saucepan. Simmer,
uncovered, for 10 minutes. Drain ribs; place in a greased shallow 2-qt.
baking dish. Cover with sauce. Bake, uncovered, at 350 degrees F for
50-60 minutes.
CREAMY ORZO WITH
FETA & SUN DRIED
TOMATOES
~Shared by Maggie,
TX
Makes 2 servings.
1 1/2 cups low sodium chicken broth
1/2 cup dry orzo pasta
2 tbs each minced oil packed sun dried tomatoes and crumbled feta cheese
1/8 tsp each salt and pepper
Bring broth to a boil in a saucepan, stir in orzo. Return liquid to a
boil. Cook orzo uncovered until liquid is absorbed. Remove saucepan
from heat.
Stir tomatoes and feta into orzo, mixing until feta melts slightly.
Season orzo mixture with salt and pepper, then serve.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
SWEET CORN, TOMATO, AND CUCUMBER SALAD
Serves 6-8
This cool and refreshing salad has the consistency of a chunky salsa,
but without the heat. Top-notch summer corn will supply plenty of
sweetness without sugar. For a decorative touch, spoon the salad into a
cup of tender lettuce, such as Boston.
6 large ears fresh corn
2 large ripe tomatoes, seeded and chopped into 1/2 inch cubes
1 medium cucumber, chopped into 1/2 inch cubes
1 small onion, finely chopped
1/3 cup fresh parsley, finely chopped
1/3 cup fresh cilantro, finely chopped
2 Tbs. fresh lemon or lime juice
2 Tbs. Basic Vinaigrette (below), or as needed
Salt and freshly ground black pepper, to taste
Basic Vinaigrette
1 garlic clove, minced
1/8 tsp. fine sea salt
1/4 cup extra virgin olive oil
2 Tbs. sherry vinegar
1 tsp. Dijon mustard or 1/2 tsp. dry mustard
1 tsp. pure maple syrup or honey
1 tsp. fresh parsley, finely chopped
Freshly ground black pepper to taste
To make Basic Vinaigrette, add garlic, salt, oil, vinegar, mustard,
maple syrup, parsley, and pepper to a salad bowl. Whisk until dressing
is combined and thickened.
Place the corn in a large pot and add enough cold water to cover by 2
inches. Cover and bring to a boil over high heat. Cook until the corn
is tender, about 10 minutes. Drain and cool the corn. Cut each ear in
half. Stand each half ear on end, and cut off the kernels. You should
have about 3 cups.
Combine the corn, tomatoes, cucumber, onion, parsley, and cilantro in a
large bowl. Add the lemon juice and toss. Toss with vinaigrette, using
more if you like.
Season with the salt and pepper. Cover and refrigerate until chilled,
at least 2 hours or up to overnight. Serve chilled.
Source: The Cook’s Garden by Ellen Ecker Ogden
QUICK CRAB STEW
Servings: 4 to 6 servings
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Easy
Ingredients
Salt and freshly ground black pepper
1/4 cup dry sherry
1 lb claw crabmeat, picked free of any broken shells
1 soup can half-and-half
1 soup can milk
1 (10 3/4-ounce) can condensed cream of celery soup
1 (10 3/4-ounce) can condensed cream of potato soup
1 small onion, chopped
2 tablespoon butter
Directions
In a large saucepan, melt the butter and saute the onion until
translucent, 3 to 4 minutes. Add the soups, milk, and
half-and-half. Add the crabmeat and bring just to a boil. Add the
sherry, and salt and pepper to taste. Serve immediately. Or allow to
cool to room temperature, then refrigerate or freeze immediately in
plastic microwavable reusable containers with lids.
Source: Paula's Home Cooking
MRS. FIELDS OATMEAL
CHOCOLATE CHIP
COOKIES
2 c. butter or stick margarine
2 c. sugar
2 c. brown sugar
4 eggs
2 t. vanilla
1 t. salt
4 c. flour
5 c. oatmeal (blended into flour- this is optional, it changes the
texture)
2 t. baking soda
2 t. baking powder
24 oz. chocolate chips
8 oz. Hershey bar – grated (optional)
3 c. chopped nuts (optional)
Cream wet ingredients. Add dry ingredients. Add chocolate and nuts.
Bake at 350 degrees fro 8-10 minutes or 400 degrees for 6 to 8 minutes.
This is a large recipe and will only fit in a large KitchenAid mixer or
Bosche. This makes 7 plus dozen cookies scooped with a standard (1/8
cup) cookie scoop.
PASTEL DE ELOTE
(Mexican Corn Pie)
Yield: 8 Servings
Ingredients:
3 lg eggs
1 (8 1/4 oz.) can cream-style corn
1 (10 oz.) pkg. frozen corn, thawed & drained
1/2 c butter, melted
1/2 c yellow cornmeal
1 c sour cream (8 oz.)
4 oz Monterey jack cheese, cut in- 1/2 cubes
4 oz sharp cheddar cheese, cut in- 1/2 cubes
1 (4 oz.) can chopped mild-green chiles
1/2 ts salt
1/4 ts Worcestershire sauce
Grease a 10 inch pie plate generously with shortening. In a large bowl,
beat eggs. Add remaining ingredients and stir until thoroughly mixed.
Pour into pie plate and bake uncovered at 350 degrees for 1 hour. The
pie may be baked and then kept in the refrigerator for up to 3 days.
Reheat refrigerator pie at 350 degrees for about 20 minutes. The pie
may also be frozen after baking and kept frozen for up to 3 months.
Thaw and reheat at 350 degrees for about 20 minutes. Serves 8.
Note: This may be served as a main luncheon dish or as a side dish for
dinner.
APPLE PHYLLO CRISP
Adapted from Martha Stewart.
1/2 cup pecans, toasted and finely chopped
1/3 cup plain breadcrumbs
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon ground cinnamon, plus more for dusting
6 sheets frozen phyllo dough (11.5 x 15), thawed
1 stick unsalted butter, melted
2 Granny Smith apples, peeled
Preheat oven to 400o. Combine pecans, breadcrumbs, sugar and
cinnamon.
Line a baking sheet with parchment and top with 1 phyllo sheet.
Brush phyllo all over with butter and sprinkle with pecan mixture
evenly over the top. Repeat 4 more times, using all the pecan
mixture.
Top with remaining phyllo sheet and brush with all but 2 Tablespoons of
butter. Slice apples 1/8" thick (I used a mandolin); discard
seeds. Arrange slices in a single layer on phyllo, leaving space
between fruit and a 1/4" border around edges. Brush fruit with
remaining butter. Sprinkle with sugar and dust with
cinnamon. Bake, rotating sheet halfway through, until phyllo is
golden brown and fruit is soft, about 20-25 minutes.
Let cool slightly and cut into eight pieces.
You can also use pears in this recipe by either substituting the pears
for the apples or combining them with the apples for a pear & apple
crisp. You would want to use a small firm pear such as Forelle or
Seckel variety.
Source: Noble Pig
http://www.noblepig.com/2010/10/26/apple-phyllo-crisp.aspx
WALNUT HERB CRUSTED
SALMON
2 tbs each chopped parsley and dill
4 salmon fillets
1 cup walnuts
Dijon mustard to taste
Salt and Pepper to taste
2 tbs olive oil
1 tbs finely grated lemon rind
3 tbs dry bread crumbs
Chop walnuts. Finely chop parsley and dill; add bread crumbs, lemon
rind and oil; mix until crumbly and mixture sticks together. Season
with salt and pepper, set aside. Arrange salmon fillets skin side down
on parchment paper lined baking sheet. Brush fish with mustard. Spoon
walnut mixture over each fillet and press. Cover with plastic wrap and
refrigerate 2 hours. Heat oven to 350 degrees. Cook 20 min. or until
fish flakes. Serve on a bed of steamed spinach, if desired.
MAKES 4 SERVINGS
SQUASH CASSEROLE
Ingredients:
4 cups cooked yellow crook neck squash
1 medium onion
1 tsp salt
1/2 tsp pepper
1 stick butter or margarine
2 cups crushed Cheezit crackers
2 cups shredded cheddar cheese
1 cup milk or heavy cream
Instructions:
Cook the squash, onion, butter, salt and pepper until onion and squash
are tender.
Mix remaining ingredients except for 3/4 cup of the crackers and 3/4
cup of the shredded cheese.
Pour into a 2 quart casserole and top with remaining crackers &
cheese.
Bake at 350 for 30 minutes.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|