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A
to Z
Recipes
December 7,
2011
Always
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laugh and cook.
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Good afternoon and welcome to your Wednesday edition
of A to Z Recipes Newsletter.
I owe you
a little something special for your missing a Sunday issue. I was busy
with work and family. A2z had to be placed on the back burner then but
not now! You guys will love the recipes and other goodies in today's
issue. Patricia's
'first Wednesday' issue will be posted next Wednesday. Whether you call
the U.S. home or not, please bow your head and say a prayer for the
brave thousands who died or were injured 70 years ago today in
Pearl Harbor. Thanks.
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 Sunday, God willing.
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On Sunday morning, December 7, 1941, the American Army and Navy base in
Pearl Harbor, Hawaii was attacked by the Imperial Japanese Navy. The
attack came as a surprise to the American Army and Navy and lead to
great losses of life and equipment. More than 2000 American citizens
were killed and more than 1000 were injured. The Americans also lost a
large proportion of their battle ships and nearly 200 aircraft that
were stationed in the Pacific region. More than 60 Japanese servicemen
were killed, injured or captured. The Japanese Navy also lost five
midget submarines and 29 aircraft.
The Japanese military had hoped that the attack on Pearl Harbor would
prevent the United States of America from increasing her influence in
the Pacific. However, the events in Pearl Harbor actually led to the
escalation of World War II. The day after the attack, the United States
declared war on Japan and so entered World War II. President Franklin
Roosevelt in a speech to Congress stated that the bombing of Pearl
Harbor was “a date which will live in infamy”. Shortly afterwards,
Germany also declared war on the United States. In the months that
followed the attack, the slogan “Remember Pearl Harbor” swept the
United States and radio stations repeatedly played a song of the same
name.
It is a tradition to fly the Flag of the United States at half-staff
until sunset in honor of dead patriots.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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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 the month. 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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Rules of Shopping
~Shared by Treva, NC
Get it now. Tomorrow it might be gone.
If it's on sale, you need it.
Never ask your mother her opinion.
You can always take it back.
You'll grow into it.
By the time you need it, you'll lose ten pounds.
Never believe anyone who says, "It's really you".
If they're working on commission, they're lying.
Know when to yell, "Charge!"
So many malls, so little time.
If you put it on your credit card, it's not really spending money.
Always try to spend someone else's money first.
There's no such thing as compulsive shopping, just enthusiastic
shopping.
Shopping is patriotic. It's good for the economy.
If you've still got checks, there must be money in the account.
You can always get more credit.
If you want it, you deserve it.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
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Search A to Z Recipes Site and Newsletters:
CABBAGE STUFFED WITH
MEAT
~Shared by Sandi,
Roswell, NM
1/2 pound ground beef
2 slices bread soaked in stock or bouillon
2 tablespoons butter
2 eggs
Salt and pepper to taste
Nutmeg to taste
Mix ingredients and form into balls. Scald large leaves of cabbage in
boiling water. Roll meat balls into cabbage leaves; fasten with skewers
or tie with string. Simmer 1 hour in l cup water adding butter and
nutmeg. Remove cabbage balls and thicken gravy with 1 tablespoon flour.
Pour sauce over the balls
PORK CHOPS WITH
MUSHROOMS AND TOMATOES
~Shared by Luanne,
FL
Tomatoes and garlic help to make thin pork chops or cutlets
extra-tasty. Serve the pork with hot cooked pasta or rice, along with a
tossed salad, for a fabulous family meal.
INGREDIENTS:
1 tablespoon all-purpose flour
1/2 teaspoon salt dash pepper
4 to 6pork cutlets or thin boneless chops, about 1 pound
2 tablespoons vegetable oil
1 tablespoon butter
1 small onion, thinly sliced
8 ounces sliced mushrooms
1 clove garlic, minced
1 can (15 ounces) tomatoes, cut up
1/2 cup chicken broth
1 teaspoon dried parsley
1 tablespoon capers, drained hot cooked pasta or rice
PREPARATION: If using boneless pork chips, trim excess fat. Put the
chops between sheets of plastic wrap and pound gently until about
1/4-inch thick.
Combine flour, salt and pepper in a bowl; dredge pork chops in flour
In a medium skillet over medium heat, brown the cutlets in the
vegetable oil. Remove meat; add butter, onion, and mushrooms to skillet
and cook until tender. Add garlic, cooked pork cutlets, tomatoes,
chicken broth, parsley, and capers. Simmer, uncovered, for 5 minutes.
Cover and simmer for 15 to 20 minutes longer, or until the pork is
tender. Arrange pork over hot buttered pasta and top with sauce.
Serves 4
MONTREAL STEAK SPICE
~Shared by Mary H.,
Montreal, Canada
Use to season roast chicken or steaks destined for the barbecue.
It is also extraordinary on quick-seared tuna and sautéed shrimp.
2 teaspoons coarse salt
1 tablespoon ground black pepper
1 tablespoon hot red pepper flakes
1 tablespoon garlic powder
1 tablespoon dried onion flakes
2 teaspoons mustard seeds, coarsely ground
Mix to combine. Store in a tightly sealed container.
BOILED WHITE ICING
~Shared by Lois S.,
Kissimmee, FL
1 1/2 - cups sugar
1/2 - cup water
1 - tsp white corn syrup
1/2 - cup egg whites
3 - Tbsp. sugar
1 - tsp. vanilla
Boil the 1 1/2 cups sugar, water and corn syrup together until it spins
a thread~ this requires about 10 minutes on high heat. Just before the
syrup is ready to be removed from the range~ Place egg whites in large
mixing bowl, turn mixer dial to setting 20 and beat egg whites~ stiff
and almost dry, about 3 minutes. Add the 3 Tbsp. sugar to to egg whites
and continue beating until sugar is blended, about 1/2 minute. Add the
cooked syrup immediately after it is removed from the range, allowing
only a thin~ stream to run into egg whites, until the egg whites are
cooked and there is no danger of curdling them, then add syrup in large
stream. After syrup is all added continue beating until the icing holds
its shape. The vanilla is added just before the icing has been
completely beaten. this will require about 5 to 7 minutes.
CHILEQUILES
~Shared by Edna D.,
Decatur, IL
4 cups shredded cooked chicken or turkey
2 cups prepared salsa verde
1 cup Mexican crema or sour cream
1/2 cup heavy cream
12 (6inch) fresh corn tortillas, cut into 1/4 inch wide strips
4 cups shredded Mexican cheese, such as Monterey Jack or Chihuahua
Chopped cilantro for garnish
Preheat oven to 350F. Arrange half of the chicken in a 9x13-inch
pan. Top with half the salsa verde. Mix crema (or sour
cream) together with heavy cream and spread half over the salsa. Top
with half the tortilla strips and half the shredded cheese.
Repeat the process. Bake, uncovered, for 45 minutes or until
browned and bubbling. To serve, let cool slightly, then cut into
squares and garnish with cilantro.
ITALIAN CHRISTMAS
CREAM
~Shared by Treva,
NC
This colorful traditional-style chilled creamy Italian Christmas Cream
mold is packed with bananas, grapes, Maraschino cherries and chopped
walnuts. Great for the holidays or any entertaining year-round.
Chilling Time: 8 hr
Cooking Time: 5 min
2 firm bananas, peeled and sliced
2 cups sliced seedless green grapes
2 cups (16 ounces) sour cream
1 cup coarsely chopped Maraschino cherries
1 cup coarsely chopped walnuts
1/2 cup sugar
1 & 1/2 teaspoons grated fresh lemon peel
1. Combine all ingredients in a large bowl; mix well. Coat a mold or
Bundt pan with cooking spray; pour mixture into prepared casserole
dish. Freeze 8 hours or overnight.
2. When ready to serve, let stand at room temperature 15 to 20 minutes.
Serves: 8
CREAMY ALMOND BARS
~Shared by Marilyn
M., Canton, OH
A lady at church made these snacks last summer and I fell
head-over-heels with them! They are amazing! So sweet and creamy,
they just melt in your mouth!
CRUST
2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
FILLING
8 oz regular cream cheese, softened
1/2 cup sugar
2 eggs
2 tsp. almond extract
FROSTING
1 1/2 cups powdered sugar
1/2 cup butter, softened
1 1/2 Tbsp milk
1 tsp almond extract *
sliced almonds for garnish
Mix and press crust ingredients into a greased 9x13 pan.
Bake at 350 degrees for 20 minutes.
Meanwhile, beat cream cheese and sugar for the filling with an electric
mixer until smooth. Add the rest of the filling ingredients and beat
until just mixed. Pour filling mixture over crust and bake for another
15 minutes.
Combine all frosting ingredients with a mixer. Frost bars when they are
cool and top with sliced almonds, if desired. Cut into 24 squares and
serve immediately or serve chilled. Store in refrigerator.
* NOTE: These bars would also be good with other extract flavors, like
lemon!
Yield - 24 servings
SPICY BEANS AND RICE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 cups water
1/2 cup uncooked brown rice
2 (15 ounce) cans black beans, undrained
2 fresh jalapeno peppers, seeded and chopped
1 teaspoon ground cumin, or to taste
1 tablespoon chili powder, or to taste
black pepper to taste
1/2 cup shredded sharp Cheddar cheese
2 fresh green onions, chopped
1/2 (2 ounce) can sliced black olives, drained
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan bring the water to a boil. Add rice and stir. Reduce
heat, cover and simmer for 40 minutes.
Meanwhile, pour beans into a 2 quart casserole. Sprinkle with
jalapenos, cumin, chili powder and black pepper.
Bake in preheated oven for 30 minutes. Sprinkle with cheese, green
onions and olives. Bake for 5 to 10 minutes more.
Serve beans over cooked rice.
GROUND BEEF AND
GARBANZO BEAN CASSEROLE
~Shared by Linda
H., Rosharon, TX
Servings: 5-6
1 lb ground beef
1 cup chopped onions
2 garlic cloves, minced
2 (15 ounce) cans garbanzos (can substitute 1 15-oz can white corn for
1 can garbanzos)
1 (15 ounce) cans tomato sauce
1/2 cup water
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 bay leaves
Preheat oven to 350°F.
Brown beef with onion and garlic until onion is tender and beef is
brown. Drain fat.
Stir in everything else and heat to boiling. Put in a 1 1/2 quart
casserole and cover.
Bake for 45 minutes.
Remove bay leaves. Be sure and stir before serving.
Nutrition Facts
Servings Per Recipe: 5
Calories 441.6
Saturated Fat 5.5g, Total Carbohydrate 48.6g, Dietary Fiber 9.3g
Source: Better Home and Garden's Meat Stretcher Cookbook
PEPPERMINT BRITTLE
~Shared by Jean P.,
Syracuse, NY
"A Christmastime treat! This holiday confection is gobbled up quickly
by guests, and it is so easy to make. The cool crunch of peppermint
with creamy white chocolate is a divine combination."
Yield: 2 1/4 pounds
2 pounds white chocolate
30 small peppermint candy canes
Line a large jellyroll pan with heavy-duty foil.
Place white chocolate in a microwave-safe bowl. Heat in microwave on
medium setting for 5 to 6 minutes. Stir occasionally, until chocolate
is melted and smooth.
Place candy canes in a plastic bag, or between two pieces of waxed
paper. Using a mallet or rolling pin, break the candy canes into
chunks. Stir peppermint into melted white chocolate. Spread evenly in
pan, and chill until set, about 1 hour. Break into pieces by slamming
pan on counter.
TOP TO BOTTOM HAM
AND CHEESE BREAD
~Shared by Johnny,
LA
2 loaves crusty French bread
2 cups finely shredded sharp cheddar cheese
1 cup mayo
9 oz (roughly) thinly sliced smoked ham
1/2 medium onion, thinly sliced (1015 mo' better!)
Cut the loaves of bread in half lengthwise as if you’re going to make a
sandwich. Combine the 1 cup mayo and 2 cups shredded cheddar
cheese in a bowl and spread on both side of both loaves of bread.
Place thinly sliced onion and ham in each sandwich to your
liking. Wrap sandwiches in aluminum foil and bake in 350 degree
oven for 15 to 20 minutes or until cheese is melted and the sandwiches
are heated through.
HOMEMADE TURKEY
STOCK 101
~Shared by Jim D.,
WA
Active Time: 10 Minutes
Total Time: 2 Hours 15 Minutes
Makes about 2 1/2 quarts
Every Thanksgiving Eve, I put on a big pot of stock to simmer
overnight. Then I use it all Thanksgiving Day long. It is one of the
secrets to a moist, beautifully colored roast bird with wonderful
gravy. Some of the stock also goes into the stuffing, some usually gets
turned into soup, and I often use it in my side dishes as well. The
recipe is easily doubled or even tripled, assuming you have a stockpot
big enough to hold the ingredients. Any leftovers can be frozen, or
used the next day to make a terrific soup.
INGREDIENTS
3 pounds turkey wings
Turkey neck and giblets (liver reserved, if desired)
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
6 parsley sprigs
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 bay leaf
DIRECTIONS
Using a heavy cleaver, chop the wings and neck into 2-inch pieces. (Or
ask the butcher to do this for you.) Using a sharp knife, trim away any
membranes from the giblets.
In a large pot, heat the oil over medium-high heat. In batches, add the
turkey wings, neck, and giblets and cook, turning occasionally, until
browned on all sides, about 8 to 10 minutes. Transfer to a plate. Add
the onion, carrot, and celery to the pot and cook, stirring often,
until softened, about 6 minutes.
Return the turkey to the pot. Add enough cold water to cover the turkey
by 2 inches. Bring to a boil, skimming off the foam that rises to the
surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the
heat to low.
Cook uncovered at a bare simmer for at least 2 hours. The longer a
stock simmers, the better, up to 12 hours. As needed, add more water to
the pot to keep the bones covered. Never let stock come to a rolling
boil, or it will become cloudy and have a less refined flavor. A great
alternative to the stove is to make the stock in a 5 1/2-quart slow
cooker. Transfer the browned turkey and vegetable mixture to the
cooker, add the herbs, and pour in enough cold water to cover
generously. Cook on Low, and the stock will barely simmer all night
long, to make a clear delicious stock.
Do not add salt to your stock. The stock is often used in recipes where
it must be reduced, and the final dish could end up too salty. To check
the stock's flavor, ladle some into a cup and season lightly with salt
before tasting. Without the salt, it may taste deceptively weak.
Strain the stock through a colander into a large bowl. Let stand for 5
minutes, then skim off the clear yellow fat that rises to the surface.
If desired, remove the giblets, cool, finely chop, and refrigerate for
use in gravy. The neck meat can be removed in strips, chopped, and
reserved as well. Cool the stock completely before refrigerating or
freezing. (Turkey stock can be prepared up to 3 days ahead, cooled,
covered, and refrigerated. It can also be frozen in airtight containers
for up to 3 months.)
Nutrition Information
Makes about 2 1/2 quarts - Facts Per Serving:
Calories: 81
Fat. Total:5g
Carbohydrates, Total: 1g
Cholesterol: 39mg
Sodium: 28mg
Protein: 9g
Fiber: 0g %
Cal. from Fat: 56% Fat, Saturated: 0g
Source: Thanksgiving 101
CANDY CANE COCKTAILS
~Shared by Treva, NC
A perfect holiday cocktail.
Cooking Time: 10 min
4 cups watermelon puree
1 cup pomegranate juice
1 large box cherry flavored gelatin
8 shots peppermint liqueur
1. Stir together the watermelon puree, pomegranate juice and a heaping
tablespoon of the cherry gelatin. Chill.
2. Place some water in a saucer and the remaining dry gelatin in an
even layer in another. Dip the rims of 8 champagne glasses in the water
and then in the saucer with the gelatin to rim the glasses with the
cherry gelatin.
3. Carefully pour a shot of peppermint liqueur into each glass and then
top off the glasses with the watermelon mixture. Serve immediately.
Serves: 8
Source: Adapted from the National Watermelon Promotion Board.
BUTTERMILK DRESSING
JAR GIFT MIX
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tsp. instant minced onion
1/2 tsp. salt
1/8 tsp. garlic powder
1/2 tsp. monosodium glutamate
1 Tbsp. parsley flakes
Use a 1 pint jar, plastic sealable bag or small container. Combine all
the ingredients together and mix well. Place into the container,
decorate if desired and attach recipe tag.
Buttermilk Dressing
You will need:
1 c. mayonnaise
1 c. buttermilk
Combine dressing mix, mayonnaise and buttermilk in a jar. Shake until
blended, then refrigerate. For a dip, use sour cream in place of
buttermilk.
SWEET POTATO PIE
~Shared by Deb,
Roswell, NM
2 cups cooked sweet potatoes, mashed
1 cup sugar
1/2 cup cream
1/2 cup milk
1/2 cup butter
3 beaten eggs
1/2 tsp nutmeg or 1/2 tsp lemon extract
Combine all ingredients and beat well. Pour into 10 inch unbaked pie
crust and bake for 1 hour at 350 degrees.
CHRISTMAS HOLIDAY
TREE BROWNIES
~Shared by Treva, NC
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 or 3 drops green food color
2/3 cup Betty Crocker® Rich & Creamy vanilla frosting (from 16 oz
container) Betty Crocker® Decorating Decors
red and green candy sprinkles or miniature candy-coated chocolate
baking bits
Miniature candy canes (2 inch), unwrapped
1. Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch
square pan with foil so foil extends about 2 inches over sides of pan.
Grease bottom only of foil with cooking spray or shortening.
2. Make and bake brownie mix as directed on box. Cool completely, about
1 1/2 hours. Remove brownie from pan by lifting foil; peel foil away.
To cut brownie into triangles, cut into 3 rows. Cut each row into 5
triangles. Save smaller pieces for snacking.
3. Stir food color into frosting. Spoon frosting into small resealable
food-storage plastic bag; partially seal bag. Cut off tiny bottom
corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle
with decors.
4. Break off curved end of candy cane; insert straight piece into
bottoms of triangles to make tree trunks. Makes 15 brownies
Source: Betty Crocker
MICROWAVE VELVEETA
SPICY CHEESEBURGER
DIP
~Shared by Marilyn
M., Canton, OH
1 lb Velveeta cheese, cut into 1/2 inch cubes
1 can Ro*Tel diced tomatoes and green chiles, undrained
1 cup shredded low-moisture part-skim mozzarella cheese
1/2 pound ground beef, cooked and drained (or sausage, if desired)
4 green onions, sliced
Mix first 4 ingredients in a large Microwaveable bowl. Microwave on
HIGH for 5 minutes or until Velveeta is completely melted, stirring
after 3 minutes. Stir in onions. Serve with Ritz crackers or
tortilla chips and assorted cut-up fresh vegetables. Yield - 36
servings of 2 Tbsp. dip
GINGERED BEEF STIR
FRY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 T. soy sauce divided
1 T. sherry
1/4 t. minced fresh gingerroot or dash ground ginger
1/2 lb. beef flank steak, cut into thin strips
1 t. cornstarch
1/2 C. beef broth
1 1/2 t. hoisin sauce
1/8 t. sugar
2 T. canola oil, divided
2 lb. fresh asparagus trimmed and cut into 1" pieces
1 garlic clove minced
3 C. hot cooked rice
In a large resealable plastic bag, combine 2 T. soy sauce, sherry and
ginger, add the beef. Seal bag and turn to coat; refrigerate for
30 minutes. In a small bowl combine the cornstarch, broth, hoisin
sauce, sugar and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir fry beef in 1 T. oil until no longer
pink. Remove and set aside Stir fry asparagus in remaining
oil until crisp tender. Add garlic; cook 1 minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook
and stir for 2 minutes or until thickened. Return beef to the
pan; heat through. Serve with rice.
EASY GARLIC GINGER
CHICKEN
~Shared by Linda
H., Rosharon, TX
Servings: 4
"A brief marinade in garlic, ginger and lime juice leads to an
intensely flavored chicken you can grill or broil."
4 skinless, boneless chicken breast halves
4 Tbsp garlic/ginger paste
1 tablespoon olive oil
4 limes, juiced
Pound the chicken to 1/2 inch thickness. In a large resealable plastic
bag combine the garlic, ginger, oil and lime juice. Seal bag and shake
until blended. Open bag and add chicken. Seal bag and marinate in
refrigerator for no more than 20 minutes.
Remove chicken from bag and grill or broil, basting with marinade, Bake
at 350 or grill until cooked through and juices run clear. Dispose of
any remaining marinade.
Source: Allrecipes.com
PEPPERMINT BARK
~Shared by Jean P.,
Syracuse, NY
12 oz. bag of Hershey's white chocolate morsels
1 C of crushed peppermint candy
Over a double boiler, melt morsels over medium heat, stirring until
smooth as silk.
You can use candy canes, striped peppermint circles, or any peppermint
hard candy. Put a few in a baggie, and crush with a rubber mallet.
Leave some big chunks for texture.
Get a 9"x9" Pyrex or stick-free baking dish/pan. Lay a piece of waxed
paper inside, enough to rise up over the edges.
Pour the melted morsels into the wax paper. Spread evenly to the edges.
Sprinkle peppermint candy on top. Refrigerate for 30 minutes. Take it
out, then break into shards with a paring knife. If you stick the knife
in vertically, it will cause the bark to break. Done!
MEXICAN LASAGNA
~Shared by Johnny,
LA
1 pound lean ground beef
2 or 3 chopped fine jalapeños
1 clove garlic, minced or put through a garlic press
1 16-ounce can refried beans
1 teaspoon dried oregano (Mexican oregano, if you have access to it)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 14-ounce can diced tomatoes, with juice (plain, no added spices) OR 1
14-ounce can whole peeled tomatoes, with juice, chopped
1 4-ounce can chopped green chiles
10 6-inch corn tortillas
1-1/2 cups your favorite salsa, divided
1-1/2 cups sour cream
1/2 cup chopped green onions
2 cups grated sharp cheddar, longhorn or Colby cheese
Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking
spray.
In a large skillet, brown the ground beef over medium-high heat. Add
the minced garlic, jalapenos and stir-fry for a few minutes. In a large
bowl, combine the cooked ground beef and garlic with the refried beans,
oregano, chili powder, cumin, tomatoes and chiles.
Line the baking dish with half of the tortillas. Spoon half of the
ground beef mixture evenly over the tortillas. Then top with the
remaining 5 tortillas. Spread 1 cup of the salsa in an even layer over
the tortillas. Then, last, the remaining one-half of the ground beef
mixture.
Bake at 350°F for 25 to 30 minutes. Remove from oven.
Combine the sour cream, remaining 1/2 cup salsa and green onions.
Spread evenly over casserole, and top with shredded cheese. Return to
the oven and bake an additional 10 minutes, or until cheese is melted
and bubbly. Makes 6 to 8 servings, depending upon appetites.
GLACIER PUNCH
~Shared by Jim D.,
WA
1 (23-ounce) bottle raspberry or blackberry-flavored sparkling water,
chilled
1 (750 ml) bottle sparkling white grape juice or sparkling apple cider,
chilled
1 (10-ounce) bottle citrus or tropical-flavored sparkling water, chilled
1 recipe Raspberry Brittle (see below)
In a medium punch bowl, combine raspberry or blackberry flavored
sparkling water, sparkling grape juice or cider and citrus or tropical
flavored sparkling water. Top with some chunks of Raspberry Brittle.
Serve each glass of punch with a piece of the Raspberry Brittle. Yield:
About 14 (4 ounce servings)
Raspberry Brittle:
Pour 1 cup water into bottom of 15 x 10 x 1 - inch baking pan with
sides (or use a 13 x 9 x 2 - inch baking pan). Sprinkle surface of
water evenly with about 1/2 cup edible flowers, (such as marigolds,
calendula, violets, pansies, or dianthus). Sprinkle surface of water
evenly with 1 cup fresh raspberries or other fresh fruit. Freeze 3
hours or overnight. To unmold, allow to stand at room temperature 5 to
10 minutes or till ice can be removed. Remove from pan and break into
large chunks. Place in punch just before serving. To ensure that the
punch retains its sparkle, mix the ingredients just before guests
arrive.
Source: http://www.sassy4daze.com/Recipes/Italian.html
PEPPERMINT BLOSSOMS
~Shared by Treva, NC
1 roll (30 oz) Pillsbury® refrigerated peppermint cookies
6 tablespoons sugar
72 Hershey®’s Kisses® Brand candy cane flavored candies, unwrapped
1. Heat oven to 350°F.
2. In bowl, break up cookie dough. Stir or knead in 1/2 cup all-purpose
flour until well blended. Shape dough into 72 (1-inch) balls. Roll
balls in sugar in shallow bowl. On ungreased cookie sheets, place balls
2 inches apart. Bake 10 to 14 minutes or until edges are golden brown.
3. After removing from oven, immediately top each cookie with 1 candy,
pressing down firmly so cookie cracks around edge. Remove from cookie
sheets to cooling racks. Cool completely before storing.
MARVELOUS MARBLED
CHEESECAKE
~Shared by Dorie, IL
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1 1/2 cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl,
combine graham cracker crumbs and butter. Mix well and press into the
bottom of a 9 inch springform pan. Bake in preheated oven for 10
minutes. In a microwave-safe bowl, microwave chocolate until melted.
Stir occasionally until chocolate is smooth.
In a large bowl, beat the softened cream cheese, sugar and vanilla
until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup
of cream cheese mixture and combine with melted chocolate.
Spread plain batter into the crust. Drop the chocolate mixture randomly
over the top. With the tip of a knife, Swirl the batter to create a
marble effect.
Bake in the preheated oven for 30 to 35 minutes, or until center is
set. Cool to room temperature, then refrigerate for 3 hours or
overnight before serving.
SPICED EGGNOG POUND
CAKE
~Shared by Treva, NC
Eggnog not’s just for sipping: Use it to add extra richness and flavor
to a holiday bundt cake.
1 cup butter, softened
3 cups granulated sugar
6 large eggs
3 cups sifted cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup refrigerated or canned eggnog
2 teaspoons vanilla extract
2 tablespoons brandy (optional)
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves Powdered sugar
1 cup sifted powdered sugar
2 tablespoons plus 1 teaspoon whipping cream
Generously grease and flour a 12-cup Bundt pan; set aside. Beat butter
at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add granulated sugar, beating 5 to 7 minutes. Add eggs, 1 at
a time, beating just until yellow disappears. Combine flour, baking
powder, and salt. Add to butter mixture alternately with 1 cup eggnog,
beginning and ending with flour mixture. Beat at low speed just until
blended after each addition. Stir in vanilla and, if desired, brandy.
Pour half of batter into prepared pan. Stir cinnamon and next 3
ingredients into remaining batter. Spoon spice batter over plain
batter. Swirl batters together, using a knife. Bake at 350° for 50 to
55 minutes or until a long wooden pick inserted in center comes out
clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool on
wire rack. Place cake on a cake plate; dust with powdered sugar.
Combine 1 cup powdered sugar and whipping cream, stirring until smooth.
Drizzle glaze over cake.
CHEESECAKE STUFFED
STRAWBERRIES
~Shared by Marilyn
M., Canton, OH
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3 to 4 Tbsp. powdered sugar (4 for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry. Remove the
top and clean out with a paring knife, if necessary (some may already
be hollow inside). Prep all strawberries and set aside. In a mixing
bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add
cream cheese mix to a piping bag or ziploc with the corner snipped off.
Fill strawberries with cheesecake mixture.; then dip the top in graham
cracker crumbs. If not serving immediately, refrigerate until serving.
OATMEAL CHERRY
WALNUT COOKIES
~Shared by Dorie, IL
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3/4 cup white sugar
3/4 cup packed brown sugar
3/4 cup butter flavored shortening
2 eggs
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup all-purpose flour
3 cups quick cooking oats
1 cup chopped walnuts
1 cup dried cherries
Preheat oven to 350 degrees F (175 degrees C).
In a mixer bowl, combine the white sugar, brown sugar and shortening.
Beat until smooth and creamy. Add the eggs one at a time mixing well
after each one. Beat mixture until well combined.
Mix in the milk, baking soda, baking powder, salt, cinnamon and vanilla
to the egg mixture. Beat for one minute. Add the flour and mix until
incorporated. Add the walnuts and mix again. Add the oats one cup at a
time, mixing well after each addition. Stir in the dried tart cherries
and mix just until they are distributed evenly.
Drop heaping tablespoonfuls of batter about 2 inches apart on ungreased
cookie sheets. Do not shape them, they will spread evenly during the
baking process. Bake at 350 degrees F (175 degrees C) for 12 to 13
minutes. The tops of the cookies should just turn a light golden brown.
Remove the cookies from the oven and let sit on the sheets for about 5
minutes before moving the cookies to cooling racks. Let cookies cool to
room temperature than place in airtight containers for storage.
PUTTING ON THE RITZ
~Shared by Linda
H., Rosharon, TX
1 c pecans, chopped
1 can(s) eagle brand milk
1 c dates, chopped
1 bx Ritz crackers
ICING:
8 oz cream cheese, room temperature
1/4 c butter, softened
1 tsp vanilla extract
1 bx confectioners' sugar
Cook pecans, dates and milk over low heat until thick. Cool. Put a
spoonful on each cracker. Place on a cookie sheet and bake for 8 min.
at 350 degrees. Cool.
ICING: Mix cream cheese, butter, vanilla and confectioner's sugar until
smooth. Blend well. Ice every cracker. I make one stripe down each
cracker. This makes them look prettier but you will have some icing
left-over. I also rather use Town House Original Topper crackers
because they have an indentation on top.
Source: http://www.justapinch.com
SUGARPLUMS
~Shared by Jean P.,
Syracuse, NY
6 ounces semisweet chocolate morsels
1/2 cup granulated sugar, plus more sugar for coating
1/4 cup light corn syrup
1/3 cup apple juice*
2 1/2 cups finely ground vanilla wafers
1 cup finely chopped pecans
Candied cherry halves
* For ''grown-up'' sugarplums, substitute brandy for the apple juice.
Melt the chocolate in the top of a double boiler over simmering water.
Stir in the 1/2 cup sugar, the corn syrup and the apple juice. Off the
heat, stir in the wafer crumbs and pecans to make a paste-like mixture.
Let mixture cool enough to handle.
Roll small bits of mixture into 1-inch balls. Roll each ball in the
additional sugar. Press a candied cherry half into top center of each
ball. Store in an airtight container. These cookies improve with age.
Makes about 48
Source: Winston-Salem Journal - December 16, 1998
EASY KETTLE CORN
~Shared by Johnny,
LA
By Aida Mollenkamp
1/3 cup vegetable oil
3/4 cup popcorn kernels
1/4 cup granulated sugar
1 teaspoon kosher salt
INSTRUCTIONS
1. Heat oil over medium heat in a large pot with a tight fitting lid.
When it shimmers, add kernels, cover, and shake to evenly distribute.
Once kernels start popping, gently shake the pot until the popping dies
down, about 2 to 3 minutes.
2. Remove from heat, immediately toss popcorn with sugar and salt, and
serve.
Makes: 8 to 10 servings
GORGONZOLA MASHED
POTATOES
~Shared by Jim D.,
WA
3 pounds Yukon Gold Potatoes
2 medium large onions, peeled, cut in half, and thinly sliced
3 tablespoons olive oil
1/2 cup milk
1/4 cup heavy cream
1/2 cup crumbled sharp Gorgonzola or other Blue Cheese
Salt & Pepper
1/4 cup fresh parsley, chopped
Peel the potatoes and cut into quarters. Cook the potatoes in salted
water until they are fork tender. While the potatoes are cooking, heat
the oil in a frying pan, and once hot add the onions. Sauté over medium
heat until the onions are very soft and golden brown.
Mash the potatoes, adding the milk and cream. Season with salt and
pepper. Fold the cheese, parsley and the onions into the potatoes and
serve immediately.
Serves: 8 to 10
OVERNIGHT SLOW
COOKER CHRISTMAS
MORNING POTATOES
~Shared by Treva, NC
Overnight Slow Cooker Christmas Morning Potatoes - the name says it
all! Start this potato recipe on Christmas eve. Come Christmas morning,
you will have a delicious breakfast ready and waiting for you. This is
one of the most convenient healthy breakfast recipes, and to think it
only has 5 ingredients!
4 potatoes, sliced
1 onion, peeled and chopped
1 tablespoon butter substitute, or real butter
4 slices all natural turkey bacon, cooked and crumbled
4 ounces reduced fat Cheddar cheese, grated
1. In the slow cooker, first make a layer of potatoes.
2. On top of that, create a layer of butter substitute, onion and
bacon. Sprinkle cheese over top.
3. Repeat with layering until you use up all of your ingredients.
4. Cook on High for 8 to 10 hours.
ANY-SEASON FRUIT BOWL
~Shared by Dorie, IL
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2 cups water
1 1/2 cups sugar
1/3 cup lime or lemon juice
1 teaspoon anise extract
1/2 teaspoon salt
3 oranges, peeled and sectioned
3 kiwifruit, peeled and sliced
2 grapefruit, peeled and sectioned
2 large apples, cubed
1 pint strawberries, sliced
1 pound seedless green grapes
1 (20 ounce) can pineapple chunks, drained
In a medium saucepan, combine water, sugar, lime juice, anise and salt.
Bring to a boil over medium heat; cook for 20 minutes, stirring
occasionally. Remove from the heat; cover and refrigerate for 6 hours
or overnight. Combine fruit in a large bowl; add dressing and toss to
coat. Cover and chill for at least 1 hour.
HOMEMADE PEPPERMINT
OREOS
~Shared by Treva, NC
2 boxes Devil's food cake mix
4 eggs
2/3 cup vegetable oil
Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
sprinkles or crushed candy cane for decorating
green or red food coloring (optional)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a large bowl combine the cake mix, eggs, and oil with a mixer. The
batter will be very stiff. Pinch of pieces of batter and roll into 1
inch balls. Place 1 inch apart on prepared cookie sheets and flatten
slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately
from the cookie sheets with a spatula and cool on a wire rack. In a
small glass bowl, combine the cream cheese and butter until completely
blended. Gradually add in the powdered sugar and peppermint extract and
mix until the icing is smooth. Color frosting green or red if desired.
Spread half of the cookies with icing and top with remaining cookies.
Roll in sprinkles, crushed candy canes, or just leave them plain. Store
in the refrigerator in an airtight container or resealable plastic
bags. Makes 2 dozen cookies.
ADULT PUNCH
~Shared by Dorie, IL
A2Z Recipes Yahoo
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INGREDIENTS
2 quarts orange juice
1 (750 milliliter) bottle gin
6 (12 fluid ounce) cans or bottles caffeinated lemon-lime flavored
carbonated beverage
1/2 gallon vanilla ice cream
In a large punch bowl combine orange juice and gin. Gently stir in the
carbonated soda and slide in the ice cream.
CHOCOLATE PIZZA
~Shared by Jean P.,
Syracuse, NY
I make several of these up on a disposable pizza pan, cover them with
the holiday Saran Wrap and keep them in the freezer and take one when
we are invited to our friends for a Christmas visit. Have a few red
bows on hand to top them.
2 cups chocolate chips (semisweet)
3 cups vanilla chips
2 cups mini marshmallows
1 cup Rice Krispies
1/2 cup walnuts, chopped
1/2 cup maraschino cherries, cut in half and patted dry
1/4 cup flaked coconut
1 tsp. vegetable oil
Mix together the chocolate chips and 2 1/2 cups vanilla chips.
Microwave 2 minutes, then stir. Microwave an additional 1 to 2 minutes
until smooth. Add the marshmallows, Rice Krispies and walnuts.
Spread on a 13-in. pizza pan coated with vegetable spray. Place the
cherries on top. Sprinkle with coconut. Microwave the remaining 1/2 cup
vanilla chips until smooth. Stir in the vegetable oil. Drizzle over the
top of the pizza. Chill until firm. Serve at room temperature.
FABULOUS MEATLOAF
MUFFINS
~Shared by Johnny,
LA
1 lb. ground sirloin
1 onion, chopped
1/3 green pepper, chopped
1 rib celery, chopped
1 T. Worcestershire
1/3 C. salsa (I use fresh from Sam's)
2/3 C. bread crumbs
½ tsp cayenne
salt, pepper & garlic, to taste
1 egg plus splash of milk
2/3 C. bbq sauce
Mix sirloin, onion, green pepper, celery, crumbs, ½ tsp cayenne,
seasonings & egg plus milk together w/ hands. Mix salsa, bbq sauce
& Worcestershire together. Add 1/2 sauce mixture to meat mixture;
mix well. Make 12 balls and place in greased muffin tins. Top each ball
w/ sauce. Bake @ 425 for 20 min.
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BANANA CHOCOLATE CHIP MUFFINS
~Shared by Treva, NC
1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1 tbsp stevia or 1/2 cup splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips
Mix all ingredients in large bowl. Fill 16 muffin tins or papers about
halfway. (I used an ice cream scoop to spoon it because the dough will
be thick.)
Bake 350 degrees for 20 mins.
ENJOY!
Servings Per Recipe: 16
Nutritional Info: Calories: 92.2; Total Fat: 0.6 g; ;Cholesterol: 13.0
mg; Sodium: 69.8 mg; Total Carbs: 16.1 g; Dietary Fiber: 1.5 g;
Protein: 2.4 g
DIABETIC BAKED
POTATO SKINS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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4 medium potatoes
1/2 cup grated fat free cheddar cheese
3 tablespoons very lean, cooked bacon bits
1/4 cup minced green onion
Scrub potatoes and pierce each with a fork. Bake in a preheated 400F
oven until soft; about 1 hour. Cut potatoes in half lengthwise and
scoop out centers, leaving a 1/4 inch shell. Reserve removed potato for
another use. Cut potato halves lengthwise. Spray potato shells with
butter flavored spray, then place on a large baking sheet. Bake in a
preheated 500F oven for 15 to 20 minutes, until brown and crisp.
Sprinkle evenly with cheese, bacon bits and green onion. Return to 400F
oven for 3 minutes longer to melt cheese. Makes 6 servings.
Per serving: 54 calories, 4.45 g protein, 8.8 g carbohydrate, 0.29 g
fat Exchanges: 4 1/2 lean meat, 1/2 bread
THE ULTIMATE
TORTILLA ROLL-UP
~Shared by Maggie,
TX
One flour tortilla
1/2 ounce low-fat cream cheese
1 ounce chicken breast without skin - tuna, or whatever is on hand
2 slices tomato
1 romaine lettuce leaf
1 green onion - minced fine (optional)
1 teaspoon vinaigrette - whatever you have on hand
Lay tortilla flat and spread cream cheese all over. In a small bowl,
toss lettuce, tomato and optional green onion with vinaigrette. Set
aside. Lay chicken out evenly over cream cheese. Spread lettuce mixture
evenly on top of the chicken. Roll up like you would a sleeping bag and
secure with a toothpick or just place on a plate, seam side down. If
this is for a lunch box, wrap securely with plastic wrap.
Per serving:
373 Calories (kcal); 11g Total Fat; (26%calories from fat);
16g Protein; 54g Carbohydrate; 21mg Cholesterol; 483mg Sodium
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PEPPER STEAK WITH MUSTARD SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 3 oz. cooked tenderloin steak with 2 tbsp sauce
INGREDIENTS
- 4 (4 ounces) beef tenderloin steaks (1-inch thick)
- 2 teaspoons coarsely ground black pepper
- Vegetable oil cooking spray
- 2 garlic cloves, minced
- 1/3 cup dry red wine
- 1/3 cup low-salt beef broth
- 1 tablespoon country style Dijon mustard
DIRECTIONS
Coat both sides of steaks with pepper. Spray a medium nonstick skillet
with cooking spray and heat over medium-high heat.
Place steaks into the pan in a single layer and sear for about 1 minute
or until the steak is browned. Turn and cook 5 to 12 minutes or until
desired doneness, turning once. Drain liquid fat from pan, if any.
Add garlic, cook, stirring, for 1 minute or until golden brown. Add
wine and broth and boil 1 minute. Remove steaks from the skillet and
cover to keep warm. With a wire whisk, stir in mustard until sauce is
well blended. Serve sauce over steaks.
Nutritional Information Per Serving: Glycemic Index: (not
significant), Calories: 207, Protein: 23 g, Carbohydrate: 0 g,
Dietary Fiber: 0 g, Cholesterol: 73 mg, Sodium: 92 mg, Glycemic Load:
(not significant), Fat: 9 g Diabetic Exchanges: 3 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
MUSHROOM MEATLOAF
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1-1/2 pounds 95-percent-lean ground beef or ground turkey
- 2 cups very finely chopped fresh mushrooms
- 3/4 cup very finely chopped onion
- 3/4 cup quick-cooking (1-minute) oats
- 8-ounce can tomato sauce with roasted garlic or Italian herbs
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus
1 teaspoon dried parsley
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
DIRECTIONS
Place all of the ingredients except for 1/2 cup of the tomato sauce in
a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press
the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining
tomato sauce over the meatloaf and bake for 30 additional minutes, or
until the meat is no longer pink inside and a meat thermometer reads at
least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before
slicing and serving.
Nutritional Information Per Serving (1/8 of recipe): Calories: 160,
Carbohydrate: 9 g, Cholesterol: 45 mg, Fat: 4.4 g, Saturated Fat: 1.6
g, Fiber: 1.7 g, Protein: 20 g, Sodium: 399 mg, Calcium: 18 mg
Diabetic Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
BLACK BEAN AND PORK
TOSTADAS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
Plan for leftover pork roast to make this tasty dish. Makes a great
dish for family nights or when watching the big game.
INGREDIENTS
- 4 cups cooked pork loin, shredded
- 1 tablespoon Mexican seasoning, (blend of cumin, cayenne and garlic
powder)
- 1 tablespoon vegetable oil
- 8 tostadas
- 2 cups refried black beans, OR refried red beans
- 1/2 cup red onions, thinly sliced
- 1/2 cup radishes, thinly sliced
- 4 cups lettuce, shredded
- 2 tablespoons queso fresco cheese, crumbled
- 2 tablespoons cilantro, finely chopped
- 4 limes, cut into wedges
- hot sauce, if desired
DIRECTIONS
Stir together cooked pork and Mexican seasoning. Heat oil in large
skillet over medium-high heat. Add pork to skillet and saute for about
2 minutes to brown.
Lay tostadas onto plates and spread each with 1/4 cup of beans. Top
each with 1/2 cup of shredded pork. Toss together vegetables and mound
a
generous 1/2 cup on each tostada. Sprinkle all with cheese and
cilantro.
Serve with lime wedges and hot sauce, if desired.
* Cook 2-inch pork loin chunks in boiling water for 1-1/2 hours or
until tender and easy to shred when cooled.
Nutritional Information Per Serving: Calories: 242, Protein: 22g,
Sodium: 310mg, Cholesterol: 50mg, Fat: 8g, Saturated Fat: 2g, Dietary
Fiber: 5g, Carbohydrates: 24g
Source: NPB
STUFFED TOMATOES
WITH SMOKED CHICKEN
AND TABOULI
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 1 tomato, 6 ounces tabouli mixture
INGREDIENTS
- 1 cup deli tabouli
- 1 cup diced, seeded cucumber
- 1 cup diced smoked chicken breast
- 4 medium ripe, firm tomatoes
- 2 teaspoons olive oil
- 4 tablespoons deli hummus
DIRECTIONS
Add the cucumber and chicken to the prepared tabouli mixture and
refrigerate for at least 1 hour.
Take each tomato and cut off the top (set aside). Scoop out the pulp
and discard. Fill the cavity with the tabouli mixture. Drizzle 1/2
teaspoon olive oil over each tomato and put 1 tablespoon hummus on top
of that.
Cover the filled tomato with the tomato top and refrigerate for at
least 1 hour before serving.
Nutritional Information Per Serving: Calories: 158, Fat: 5 g,
Cholesterol: 16 mg, Sodium: 572 mg, Carbohydrate: 18 g, Dietary Fiber:
4 g, Sugars: 6 g, Protein: 10g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2
Monounsaturated Fat
Source: Express Lane Diabetic Cooking by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580400051/atozreci-20
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MEXICAN SPOON BREAD CASSEROLE
~Shared by Maggie,
TX
This serves two deliciously!
Prep: 25 min. Bake: 25 min.
Ingredients
1/2 pound ground beef
1 small onion, chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
2/3 cup tomato sauce
1/2 cup frozen corn, thawed
2 tablespoons sliced ripe olives
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
TOPPING:
3 tablespoons cornmeal
1/2 cup milk
1/8 teaspoon salt
1/4 cup shredded cheddar cheese
1 egg, lightly beaten
Directions
In a large skillet, cook the beef, onion, green pepper and garlic over
medium heat until meat is no longer pink; drain. Add the tomato sauce,
corn, olives, chili powder, salt and pepper; bring to a boil. Reduce
heat; simmer, uncovered, for 10 minutes. Meanwhile, in a large
saucepan, combine the cornmeal, milk and salt; bring to a boil,
stirring frequently. Remove from the heat. Stir in cheese and egg.
Spoon meat mixture into an ungreased 1-qt. baking dish. Pour topping
over meat mixture. Bake, uncovered, at 375° for 22-26 minutes or until
a knife inserted near the center comes out clean.
Nutrition Facts: 1 serving (1 cup) equals 436 calories, 20 g fat (10 g
saturated fat), 185 mg cholesterol, 1,418 mg sodium, 31 g carbohydrate,
4 g fiber, 33 g protein.
Source: Taste of Home's Cooking for One or Two
http://www.amazon.com/exec/obidos/ASIN/0898213800/atozreci-20
TURKEY BURGERS WITH
HERB SAUCE
~Shared by Maggie,
TX
2 Servings
Prep/Total Time: 30 min.
Ingredients
1/4 cup finely chopped red onion
2 tablespoons minced fresh parsley
1 tablespoon plus 1/3 cup sour cream, divided
1/2 pound lean ground turkey
1 tablespoon crumbled feta cheese
1-1/2 teaspoons minced chives
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/8 teaspoon salt
1/8 teaspoon pepper
2 lettuce leaves
2 sesame seed hamburger buns, split
Directions
In a small bowl, combine the onion, parsley and 1 tablespoon sour
cream. Crumble turkey over mixture and mix well. Shape into four thin
patties. Top two patties with feta cheese; top with remaining patties
and press edges firmly to seal.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill burgers, covered, over medium heat
or broil 4 in. from the heat for 5-6 minutes on each side or until a
meat thermometer reads 165°.
In a small bowl, combine the chives, basil, lemon juice, tarragon,
salt, pepper and remaining sour cream. Serve burgers on lettuce-lined
buns with herb sauce.
Nutrition Facts: 1 burger (prepared with reduced-fat sour cream) equals
391 calories, 17 g fat (7 g saturated fat), 106 mg cholesterol, 562 mg
sodium, 29 g carbohydrate, 2 g fiber, 29 g protein.
Source: Taste of Home "Cooking for 2, Spring 2006"
ROSEMARY POTATO
FRITTATA
~Shared by Maggie,
TX
1/4 pound potatoes, cut into slices
1/4 cup chopped red, green and/or yellow bell pepper
1/2 tsp snipped rosemary or 1/4 tsp dried rosemary, crushed
1/8 tsp pepper
Fresh rosemary, optional
1/4 cup shredded Swiss or cheddar cheese
1/8 tsp salt
4 eggs or 1 cup egg product
1/4 cup chopped onion
IN A COVERED SKILLET, cook potatoes and onion in a small amount of
boiling water 7 min. Add bell pepper. Cook, covered, 5 min. more or
until vegetables are tender. Drain in a colander. In a bowl,
whisk together egg, 1/2 tsp rosemary, salt and pepper. Set aside.
WIPE OUT SKILLET, coat with cooking spray. Return vegetables to
skillet. Pour egg mixture over vegetables. Cook without stirring, 1
min. or until egg mixture begins to set. Run a spatula around the edge,
lifting mixture so uncooked portion flows underneath. Continue cooking
and lifting edges egg is almost set but still glossy and moist.
REMOVE SKILLET from heat. Sprinkle with cheese. Let stand, covered, 4
min. or until top is set and cheese is melted. To serve---Cut frittata
into wedges. If desired, top each serving with fresh rosemary.
MAKES 2 SERVINGS
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SUNDAY PORK LOIN
This is an excellent (tried & true) recipe from one of the many
Taste of Home cookbooks I own.
8 Servings
Prep: 10 min.
Bake: 2-1/4 hours
Ingredients
1 boneless whole pork loin roast (4 to 5 pounds)
1/3 cup chopped onion
1/3 cup chopped celery
1 garlic clove, minced
1 teaspoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/3 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/8 to 1/4 teaspoon hot pepper sauce
Directions
Place roast on a rack in a shallow roasting pan. Bake, uncovered, at
325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic
in oil until tender. Stir in the remaining ingredients. Spoon 1 cup
sauce over roast. Bake, 45-55 minutes longer or until a meat
thermometer reads 160°. Let stand for 10-15 minutes before slicing.
Serve with the remaining sauce.
LEMON-PARSLEY RED
POTATOES
Ingredients
3 pounds small red potatoes, scrubbed well
1/2 cup butter
1/3 cup minced fresh parsley
1 tablespoon fresh lemon juice
Directions
With a vegetable peeler, remove a strip of peel around the middle of
each potato. Place potatoes in a large saucepan and cover with water.
Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until
tender. Drain.
Meanwhile, in a small saucepan, melt the butter; stir in parsley and
lemon juice. Pour over potatoes; toss to coat. Yield: 8 servings.
SESAME GREEN BEANS
Ingredients
3/4 pound fresh green beans
1/2 cup water
1 tablespoon butter
1 tablespoon soy sauce
2 teaspoons sesame seeds, toasted
Directions
In a large saucepan, bring beans and water to a boil; reduce heat to
medium. Cover and cook for 10-15 minutes or until beans are
crisp-tender; drain. Add the butter, soy sauce and sesame seeds; toss
to coat. Yield: 6 servings.
MUSHROOM CHEESE BREAD
16 Servings
Prep: 25 min.
Bake: 20 min.
Ingredients
6 cups sliced fresh mushrooms
1 tablespoon butter
4 green onions, chopped
1 loaf (1 pound) French bread
1 carton (8 ounces) spreadable garlic and herb cream cheese
2 cups (8 ounces) shredded Italian cheese blend
1 cup mayonnaise
1 cup grated Parmesan cheese
Directions
In a large skillet, saute mushrooms in butter until tender. Add onions;
cook and stir until liquid has evaporated. Set aside. Cut French bread
in half lengthwise and then widthwise; spread cut sides with cream
cheese. Combine the Italian cheese, mayonnaise and Parmesan cheese;
spread over bread. Top with mushroom mixture. Place on a baking sheet.
Bake at 350° for 20 minutes or until cheese is melted. If desired,
broil 4-6 in. from the heat for 2-4 minutes or until golden brown.
Slice and serve warm.
ASPARAGUS-TOMATO
SALAD
1 pound fresh asparagus, cut into 1-inch pieces
4 medium tomatoes, cut into wedges
3 cups sliced fresh mushrooms
1 medium green pepper, julienned
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 garlic clove, minced
1 teaspoon dried tarragon
3/4 teaspoon salt, optional
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Directions
Cook asparagus in a small amount of water until crisp-tender, about 3-4
minutes; drain and rinse with cold water. Place in a large bowl; add
the tomatoes, mushrooms and green pepper. In a small bowl, combine
remaining ingredients; mix well. Pour over vegetable mixture; toss to
coat. Cover and refrigerate for 2 hours or overnight.
SNICKERS PEANUT
BUTTER COOKIES
1 cup butter or margarine, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
20 fun size Snickers candy bars
Cream together the butter, peanut butter, and sugars. Beat in the eggs
and vanilla. Stir in the flour, baking soda and salt. Mix well. Chill
the resulting dough for 1 to 2 hours.
Take about 1/3 cup (about one ice cream scoop) of the dough and wrap it
around a Snickers bar. Repeat, using the rest of the dough and Snickers
bars.
Bake on ungreased cookie sheet at 350 F (175 C) for 15 minutes. Makes
20 cookies.
COUNTRY SAUSAGE
MACARONI AND CHEESE
Makes 6 to 8 servings
Ingredients
- 1 pound BOB EVANS® Special Seasonings Roll Sausage
- 1-1/2 cups milk
- 12 ounces pasteurized processed Cheddar cheese, cut into cubes
- 1/2 cup Dijon mustard
- 1 cup diced fresh or drained canned tomatoes
- 1 cup sliced mushrooms
- 1/3 cup sliced green onions
- 1/8 teaspoon cayenne pepper
- 12 ounces uncooked elbow macaroni
- 2 tablespoons grated Parmesan cheese
Preheat oven to 350°F. Crumble and cook sausage in medium skillet until
browned. Drain on paper towels. Combine milk, processed cheese and
mustard in medium saucepan; cook and stir over low heat until cheese
melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms,
green onions and cayenne pepper. Remove from heat. Cook macaroni
according to package directions; drain. Combine hot macaroni and cheese
mixture in large bowl; toss until well coated. Spoon into greased
shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir;
sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let
stand 10 minutes before serving. Refrigerate leftovers.
Source: Bob Evans®
CHICKEN PARMESAN
BUNDLES
4 oz. cream cheese, softened (1/2 of 8-oz. pkg.)
10 oz. pkg. frozen chopped spinach, thawed, well drained
1-1/4 cups Kraft shredded mozzarella cheese, divided
6 Tbs. Kraft grated Parmesan cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lbs.) pounded
to 1/4-inch thickness
1 egg
10 Ritz crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
1. Heat oven to 375. Mix cream cheese, spinach, 1 cup of the mozzarella
cheese and 3 Tbs. of the Parmesan cheese until well blended; spread
evenly onto chicken breasts. Starting at one of the short ends of each
breast, roll up chicken tightly. Secure with wooden toothpicks, if
desired. Set aside.
2. Beat egg in shallow bowl or pie plate. Mix remaining 3 Tbs. Parmesan
cheese and the cracker crumbs in separate shallow bowl or pie plate.
Dip chicken bundles in egg, then roll in crumb mixture. Place,
seam-sides down, in 13x9 baking dish sprayed with cooking spray.
3. Bake 30 minutes, or until chicken is cooked through (165F). Remove
and discard toothpicks, if using. Serve topped with the spaghetti sauce
and remaining 1/4 cup mozzarella cheese.
Make Ahead: Assemble chicken bundles and place in baking dish as
directed; cover and refrigerate up to 4 hours. When ready to serve,
uncover and bake at 375 for 35 minutes or until chicken is cooked
through.
Jazz It Up: Stir chopped fresh basil and/or sliced black olives into
spaghetti sauce before heating.
Source: http://www.kraftrecipes.com/home.aspx
CORNBREAD HAMBURGER
PIE
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 can tomato soup
1/4 cup salsa
2 Tbs. ketchup
1 Tbs. steak sauce
8-1/2 oz. pkg. corn muffin mix
Minced fresh parsley, optional
In a 10-inch oven-proof skillet, cook the beef, onion and green pepper
over medium heat until meat is no longer pink; drain. Stir in the soup,
salsa, ketchup and steak sauce, if desired. Meanwhile, prepare
cornbread batter according to package directions; let stand for 2
minutes. Spoon over beef mixture. Bake at 400 for 15 minutes or lightly
browned. Yields: 4 to 6 servings.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
BLACKBERRY CREAM
SCONES
2 cups flour
3 tsp. baking powder
2 Tbs. sugar
1/2 tsp. salt
4 Tbs. butter
2 eggs, beaten (reserve 1 Tbs. of egg white for brushing on top)
1/3 cup whipping cream
16 oz. can blackberries, well drained
2 tsp. coarse sugar
1. In a large bowl, stir together flour, baking powder, sugar and salt
until thoroughly blended. Using a pastry blender, cut in butter until
mixture resembles fine crumbs. Stir in eggs and cream to make stiff
dough. Turn out on a lightly floured board and knead lightly until
dough sticks together.
2. Divide dough into four parts. Roll each part out to make a circle
about 6 inches in diameter and about 1/4-inch thick. Arrange 2 circles
on an ungreased baking sheet about 1 inch apart. Spoon 1/2 the berries
on each circle leaving about 1 inch all the way around. Cover with the
remaining two circles and pinch around the edges to seal in the
berries. Score the top of each round into quarters with a knife. Brush
with the reserved egg white and sprinkle with coarse sugar. Bake at 400
for 20 minutes or until golden brown. Serve warm. Makes 8 scones.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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