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A
to Z
Recipes
December 18,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I recall
when my kids were little, starting with Joanna, we
would do the same thing this time each year. It's called the Christmas
countdown... how many days is it 'til Christmas? Then we'd get to...
how many hours is it 'til Christmas? Some things never change. And I'm
glad.
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.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
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.
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There's
nothing sadder in this world than to awake Christmas morning
and not be a child.
~Erma Bombeck, I
Lost Everything in
the Post-Natal Depression
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if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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I've learned
~Shared by Rusty
G., ME
I've learned.... That the best classroom in the world is at the feet of
an elderly person.
I've learned.... That when you're in love, it shows.
I've learned.... That just one person saying to me, 'You've made my
day!' makes my day.
I've learned.... That having a child fall asleep in your arms is one of
the most peaceful feelings in the world.
I've learned.... That being kind is more important than being right.
I've learned.... That you should never say no to a gift from a child.
I've learned.... That I can always pray for someone when I don't have
the strength to help him in some other way.
I've learned.... That no matter how serious your life requires you to
be, everyone needs a friend to act goofy with now and then.
I've learned.... That sometimes all a person needs is a hand to hold
and a heart to understand.
I've learned.... That simple walks with my father around the block on
summer nights when I was a child did wonders for me as an adult.
I've learned.... That life is like a roll of toilet paper. The closer
it gets to the end, the faster it goes.
I've learned.... That we should be glad God doesn't give us everything
we ask for.
I've learned.... That money doesn't buy class.
I've learned.... That it's those small daily happenings that make life
so spectacular.
I've learned.... That under everyone's hard shell is someone who wants
to be appreciated and loved.
I've learned.... That to ignore the facts does not change the facts.
I've learned.... That when you plan to get even with someone, you are
only letting that person continue to hurt you.
I've learned.... That love, not time, heals all wounds.
I've learned.... That the easiest way for me to grow as a person is to
surround myself with people smarter than I am.
I've learned.... That everyone you meet deserves to be greeted with a
smile..
I've learned.... That no one is perfect until you fall in love with
them.
I've learned.... That life is tough, but I'm tougher.
I've learned.... That opportunities are never lost; someone will take
the ones you miss.
I've learned.... That when you harbor bitterness, happiness will dock
elsewhere.
I've learned.... That I wish I could have told my Mom that I love her
one more time before she passed away.
I've learned.... That one should keep his words both soft and tender,
because tomorrow he may have to eat them.
I've learned.... That a smile is an inexpensive way to improve your
looks.
I've learned.... That when your newly born grandchild holds your little
finger in his little fist, that you're hooked for life.
I've learned.... That everyone wants to live on top of the mountain,
but all the happiness and growth occurs while you're climbing it.
I've learned.... That the less time I have to work with, the more
things I get done.
(These passages,
often incorrectly
attributed to Andy Rooney, are from an essay by H. Jackson Brown,
titled "Live and Learn and Pass it On", which was printed in Reader's
Digest, June 1995.)
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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Party Food Tips & Garnishes
Entertaining thoughts of throwing a sensational soirée, a fabulous
fete, or a perfect party? Menu Developer Janet Mirsky makes it easy
with these helpful tips:
Place thin lemon slices in water.
Provide mixed nuts by the beverages.
Set unusual dishes filled with candy around room or on dinner table.
Ice cubes made out of lemonade for iced tea make a delicious
combination and won't dilute the drink. This can be done with many
non-carbonated drinks.
Offer candied peppermint sticks to stir hot chocolate or coffee.
Soften butter and mix in a fresh herb of your choice or garlic and put
in a pastry bag to make pretty flowerets for your butter plates at each
person's place setting.
Don't just spoon a sauce over or under your entrée. Drizzle it by using
a pointed tip water bottle to decorate the plate. (Flavored oils can
also be drizzled on a plate.)
Chop a fresh herb and sprinkle it over the top and side of the plate to
give it a professional restaurant look.
Put chocolate chips in a sealable plastic storage bag in a microwave
for a few seconds, cut a small hole out of the corner of the bottom of
the bag, and squeeze to drizzle on your plate or over your dessert.
When storing salad that you have washed for the party, put a damp cloth
over it to keep it fresh.
Brush egg white on fruit of your choice and roll in sugar and let dry.
This makes a great garnish or centerpiece.
For festive drinks: Coat rim of glasses for mimosas, margaritas, or
juice by moistening the rims with a cut lemon, then dip in sugar.
Source: H.E.B.
http://heb.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: 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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Why Women Would Love
Being Santa Claus
~Shared by Treva, NC
1. You'd never be expected to make the coffee.
2. There'd be no more early morning decisions about what to wear to the
office.
3. You could grow a gut the size of Fat Albert's and consider it a job
requirement.
4. One big black belt - accessorized for life!
5. There'd be no reason to have your color done.
6. Everyone would be extremely nice to you, even if you weren't.
7. Should people suggest your belly jiggled... That is when you
giggled... Like a bowlful of jelly, you could hit them with your purse.
8. You'd always work in sensible footwear.
9. There'd be no need to play office politics; a hearty "'Ho! Ho! Ho!",
would remind everyone who's boss.
10. You wouldn't need an expensive briefcase.
11. No one would dare ask for a ride to work.
12. Never again have to wear pantyhose or worry about your slip showing.
13. No more trips to the vending machine... You'd just snack on milk
and cookies all day.
14. You'd never be asked to take an early retirement package.
15. Juggling work and family would be a breeze because your children
would adore you; even your teen-agers would want to sit in your lap.
16. You'd be guaranteed the best chair in the office.
17. Age discrimination wouldn't be an issue.
18. You'd never grab the wrong coat on your way out the door.
19. No one would ask to see your job description.
20. Your co-workers would be on notice that they'd better not pout.
Chocolate Christmas
~Shared by Lynda
N., NY
Twas the night before Christmas and all round my hips
Were Fannie May candies that sneaked past my lips.
Fudge brownies were stored in the freezer with care,
In hopes that my thighs would forget they were there.
While Mama in her girdle and I in chin straps
Had just settled down to sugar-borne naps.
When out in the pantry there arose such a clatter,
I sprang from my bed to see what was the matter.
Away to the kitchen I flew like a flash,
Tore open the icebox then threw up the sash.
The marshmallow look of the new-fallen snow
Sent thoughts of a binge to my body below.
When what to my wandering eyes should appear:
A marzipan Santa with eight chocolate reindeer!
That huge chunk of candy so luscious and slick
I knew in a second that I'd wind up sick.
The sweet-coated Santa, those sugared reindeer,
I closed my eyes tightly but still I could hear;
On Pritzker, on Stillman, on weak one, on TOPS
A Weight Watcher dropout from sugar detox.
From the top of the scales to the top of the hall
Now dash away pounds; now dash away all.
Dressed up in Lane Bryant from my head to nightdress
My clothes were all bulging from too much excess.
My droll little mouth and my round little belly
They shook when I laughed like a bowl full of jelly.
I spoke not a word but went straight to my work
Ate all of the candy then turned with a jerk.
And laying a finger beside my heartburn
Gave a quick nod toward the bedroom I turned.
I eased into bed, to the heavens I cry
If temptation's removed I'll get thin by and by.
And I mumbled again as I turned for the night
"In the morning I'll starve...'til I take that first bite!"
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
EGGNOG SUPREME
~Shared by Mary H.,
Montreal, Canada
Contributed by Brita Housez (Stolz) who graduated in 1966 from Chambly
County High School in St Lambert, Quebec, Canada.
This eggnog has been a family favourite of my good friend, Peter's, for
years. He makes it at least twice between Christmas and the New Year.
Rich, creamy and decadent, it is pure pleasure!
6 large fresh eggs, divided
1 1/4 cups / 300 mL sugar, divided
1 cup / 250 mL golden rum
1 tsp / 5 mL vanilla extract
2 cups / 500 mL milk (not skim)
1 cup / 250mL whipping cream
ground nutmeg or grated chocolate, optional
In a large non-metallic bowl, using a hand blender, combine egg yolks,
sugar, rum and vanilla; blend in milk.
Refrigerate 30 minutes, whisking mixture 2 or 3 times to melt the sugar.
Meanwhile, in a medium bowl, whip cream until soft peaks form.
In a separate bowl, beat egg whites until stiff.
Using a whisk, fold whipped cream and beaten egg whites into yolk
mixture.
Serve in wine glasses and sprinkle with a little ground nutmeg or
grated chocolate, if desired.
If making ahead, whisk eggnog again just before serving to
re-incorporate the floating cream and egg whites into the mixture.
It tastes best the day it is made but can be kept covered and
refrigerated up to 3 days.
Makes 10 to 12 servings
KOLACHE JAM COOKIES
~Shared by Luanne,
FL
1/2 c butter softened
1 small package (3-oz) cream cheese,softened
1 1/4 c all-purpose flour
1/4 c strawberry jam
1/4 c confectioners' sugar
Cream butter and cream cheese in mixing bowl; beat til fluffy. Add
flour, mixing well. Roll dough to 1/8-inch thickness on lightly floured
surface. Cut with 2-in. round cutter. Place 2- in. apart on lightly
greased cookie sheets. Spoon 1/4 t jam on each cookie. Fold opposite
sides together slightly overlapping edges. Bake 375° for 15 minutes.
Remove to wire racks to cool. Sprinkle with confectioners' sugar.
Makes 2 dozen cookies.
CHICKEN A LA KING
~Shared by Jim D.,
WA
Serves 4
An equal amount of brandy or dry Marsala can be substituted for the
Madeira.
Ingredients
3/4 cup heavy cream
2 tablespoons lemon juice
Salt
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into
1-inch pieces
1 tablespoon vegetable oil
1 onion, chopped fine
8 ounces white mushroom, sliced thin
1 red bell pepper, seeded and chopped fine
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup Madeira wine (see note)
1 1/2 cups low-sodium chicken broth
2 tablespoons fresh parsley, finely chopped
8 slices Italian bread, buttered and toasted (see related Step by Step)
Instructions
1. Whisk ½ cup cream, 1 tablespoon lemon juice, and 1 teaspoon salt in
bowl. Combine chicken and cream mixture in large zipper-lock bag;
refrigerate 30 minutes.
2. Heat oil in large skillet over medium-high heat until shimmering.
Cook onion until golden, about 3 minutes. Add mushrooms, bell pepper, ¼
teaspoon salt, and pepper and cook until vegetables have softened,
about 5 minutes. Stir in flour and cook 1 minute. Add Madeira, scraping
up any browned bits with wooden spoon, and cook until thickened, about
1 minute. Add broth and remaining cream and cook until sauce is very
thick and spatula leaves trail when dragged through sauce, about 5
minutes.
3. Stir in chicken mixture and reduce heat to medium-low. Simmer,
stirring frequently, until chicken is no longer pink, about 10 minutes.
Off heat, stir in remaining lemon juice and parsley. Serve with toasted
bread.
Source: Cook's Country
HAM & CHEDDAR
SANDWICH LOAF
~Shared by Doe,
Oliver, B.C., Canada
Makes 6 serving of 1 slice
1 lb refrigerated pizza dough
1/2 lb sliced Black Forest ham
1 c Kraft double cheddar shredded cheese
1/4 c Miracle Whip
1 egg beaten
1 tbsp parmesan cheese
Preheat oven to 350. Place dough on lightly floured surface; flatten
slightly with hands, then roll into a 12x8 rectangle with a rolling
pin. If the dough is too difficult to roll, cover with plastic wrap
& let stand at room temp for 30 mins before rolling out.
Top dough evenly with ham, overlapping slices slightly & leaving a
1/2" border all around. Mix cheddar & salad dressing, spread evenly
over ham. Moisten edges of dough with water. Starting at one of the
long sides. Fold 1/3 of the dough over filling; repeat with other long
side. Firmly pinch ends of dough together to seal. Place seam side
down, on lightly greased baking sheet. Cut 3 diagonal slits on top if
loaf with scissors. Brush evenly with beaten egg; sprinkle with
parmesan. Bake 35-4o mins til golden brown. Cool 10 mins before cutting
into 6 slices.
Source: Kraft handout sheet in the cheese section of grocery store.
CLASSIC MACARONI AND
CHEESE
~Shared by Lois S.,
Kissimmee, FL
1 1/2 cups macaroni
3 tbsp butter
3 tbsp flour
2 cups milk
1/2 tsp salt
black pepper
1/4 cup minced onion (more if you like)
2 cups shredded sharp process cheese
3 or 4 fresh tomatoes
Cook 1 1/2 cups macaroni using package directions; drain. Melt 3
tablespoons butter; blend in 3 tablespoons flour. Add 2 cups milk; cook
and stir until thick. Add 1/2 teaspoon salt, dash pepper, 1/4 cup
minced onion, and 2 cups shredded sharp process cheese; stir till
cheese melts.
Mix sauce with macaroni. Turn into 1 1/2-quart casserole. Slice enough
tomatoes to cover top of casserole; Sprinkle tomato slices with salt;
arrange on top. Bake at 350º for about 45 minutes. Sprinkle with
paprika (optional).
Makes 6 to 8 servings.
FRUITCAKE BAR COOKIES
~Shared by Marilyn
M., Canton, OH
1 cup brown sugar, packed (I use dark, or whatever I have on hand)
2 cups baking mix (I prefer Pioneer, but Bisquick will work in a pinch)
1 egg
1 stick butter, melted and cooled
1 teaspoon vanilla
1 teaspoon cinnamon
1 + 1/2 cups diced candied fruit of your choice (or candied
fruitcake mix, if you prefer)
1/2 cup raisins
1/2 cup sliced almonds (they add a GREAT texture)
1/2 cup chopped walnuts or pecans
Combine first six ingredients in large mixing bowl. Mix until well
blended. Stir in fruit and nuts. Pat into well greased 8×8 pan and bake
at 350 for 30-35 minutes. Allow to cool completely and then cover.
Allow cookies to rest overnight before cutting into bars. Makes 16-25
cookies, depending on how small you cut them.
EASY VEGAN CHRISTMAS
PUDDING
~Shared by Treva, NC
1 cup soft bread crumbs
1 cup seedless raisins
1 cup currants
1 cup dates, chopped
1/2 cup candied citron peel or dried cranberries, chopped
1/2 cup walnuts, chopped
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup vegan margarine
1/2 cup brown sugar
1/3 cup molasses
1 cup soy milk
1. Prepare and mix together bread crumbs, raisins, currants, dates,
citron peel and walnuts; dust with a small amount of flour.
2. Stir flour, baking powder, baking soda, salt, and spices together.
3. Cream margarine and sugar together well. Add gloop, beating well.
Blend in molasses. Add soy milk alternately with dry ingredients. Fold
in the fruit, nut, and bread crumb mixture.
4. Fill a greased 1 1/2 quart pudding bowl or individual moulds 2/3
full; cover tightly. Steam three hours or until done for large mold;
1-2 hours for small molds.
Notes: The pudding can be stored in the refrigerator almost
indefinitely if you dribble rum, sherry, or any other form of alcohol
over it from time to time. This pudding is meant to be lit on fire just
before it is served, although the non-alcoholic version is also very
good. Steam the pudding for an hour to heat it up before serving.
3-CHEESE TORTELLINI
PARTY WREATH
~Shared by Johnny,
LA
Ingredients
1-2 Packages Tri-Color Three Cheese Tortellini*
2 Tablespoons Olive Oil
Bamboo Skewers or picks
2-4 Tablespoons Salt (I like mine salty, you can use less)
Store Bought Pesto Sauce or Spaghetti Sauce
Instructions
1. Place wooden skewers in pan of cool water and allow to soak for 20
minutes.
2. Fill a large pot with water, add salt. Bring to a boil. Add
tortellini and boil for 2-3 minutes. Drain tortellini in a colander.
Place drained tortellini in a bowl and add olive oil, stirring to coat.
Spread out in a single layer on a sheet and allow to cool until able to
handle.
3. Alternate colors as you place pieces of tortellini onto skewers,
using the same pattern on each skewer. Arrange in a wreath formation on
a platter and place a bowl of Pesto or Spaghetti Sauce in center for
serving. Enjoy!
*I found this pasta at Kroger's and Sam's
BAKER'S EASY
CHOCOLATE TRUFFLES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (8 ounce) package PHILADELPHIA Cream Cheese
3 cups powdered sugar
12 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted
1 1/2 teaspoons vanilla
Suggested coatings, such as ground PLANTERS Walnuts, unsweetened cocoa,
powdered sugar and/or BAKER'S ANGEL FLAKE Coconut
Beat cream cheese in large bowl with electric mixer on medium speed
until smooth. Gradually add sugar, mixing until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate 1 hour or until
chilled.
Shape into 1-inch balls. Roll in walnuts, cocoa, powdered sugar or
coconut. Store in refrigerator.
Source: Kraft
PENNE ALLA NORMA
~Shared by Linda
H., Rosharon, TX
Legend has it that this recipe was created as a tribute to the opera
"Norma"; composed by Vincenzo Bellini, who was from Sicily, where this
dish originated.
Yield Serves 4 to 6
1 pound penne rigate
Coarse salt and ground pepper
4 tablespoons olive oil
1 medium onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1 large eggplant, cut into 3/4-inch chunks
1 1/2 pounds plum tomatoes, cored and cut into 1/2-inch chunks
2 tablespoons tomato paste
1/2 cup torn fresh basil, plus more for garnish
3/4 cup ricotta cheese
Cook pasta in a large pot of boiling salted water until al dente,
according to package instructions. Drain pasta; return to pot.
Heat oil in a large skillet over medium heat. Add onion, garlic, and
crushed red pepper; cook, stirring, until softened, about 5 minutes.
Add eggplant to skillet; season generously with salt and pepper. Cover,
and cook until eggplant begins to release juices, about 5 minutes.
Uncover; cook, stirring, until tender, 3 to 4 minutes (if bottom of pan
browns too much, add a few tablespoons water, and scrape with spoon).
Add tomatoes, tomato paste, and 1/4 cup water to skillet; cook,
stirring, until softened, about 5 minutes.
Toss sauce and basil with pasta; gently reheat if necessary. Top each
serving with a spoonful of ricotta, and garnish with more basil.
Source: Martha Stewart Living
CRANBERRY ORANGE
CHICKEN IN CROCKPOT
~Shared by Jean,
Syracuse, NY
2 1/2 pounds to 3 pounds chicken pieces
1 can whole-berry cranberry sauce (8 oz)
2 tablespoons orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg
1 tablespoon sweet-hot mustard
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
3 tablespoons cold water
Rinse chicken and pat dry with paper towels. Place cut-up chicken in a
3 1/2-quart slow cooker. IN small bowl, combine cranberry sauce, orange
juice and peel, nutmeg, mustard, salt and pepper. Stir until blended
but not smooth. Pour over chicken. Cover and cook on LOW for 4 or 5
hours our until chicken is tender.
Remove chicken and keep warm. Turn control to HIGH. Dissolve cornstarch
in water. Stir into pot with juices. Cook on HIGH, stirring
occasionally, 10 to 15 minutes or until thickened. Spoon over chicken.
Per serving: Cal 370, Carb 19 gm, Total fat 14 gm, Sat fat 4 gm, Cal
from fat 126, Chol 83 mg, Sodium 333 mg
GINGERBREAD COOKIES
~Shared by Marilyn
M., Canton, OH
3 cups flour
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon pure vanilla
1/4 cup granulated sugar
60 white and milk chocolate swirled kiss-shaped candies
Mix four, ginger, cinnamon, baking soda, nutmeg and salt in large bowl;
set aside. Beat butter and brown sugar in large bowl with
electric mixer on medium speed until light and fluffy. Add molasses,
egg and vanilla; mix well. Gradually beat in flour mixture on low speed
until well mixed. Press dough into a thick flat disk. Wrap in plastic
wrap. Refrigerate 4 hours or overnight.
Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place
2 inches apart on ungreased baking sheets.
Bake in preheated 350°F oven 8 to 10 minutes or until edges of cookies
just begin to brown. Immediately press a chocolate candy kiss into
center of each cookie. Remove to wire racks; cool completely. Store
cookies in airtight container up to 5 days.
Yield - 5 dozen
CROCKPOT PEPPERMINT
HOT
CHOCOLATE/PEPPERMINT MOCHA
~Shared by Treva, NC
Serves 10-12 people.
For the basic peppermint hot chocolate:
3 cups nonfat dried milk
1 cup powdered sugar
3/4 cup cocoa powder
1/4 tsp salt
1/2 cup chocolate syrup
1 to 2 tsp peppermint extract (my kids thought 2 tsp was too strong)
7 cups water
marshmallows and candy canes for garnish
For a "mocha":
Pour the cooked hot chocolate over a shot of espresso or a half-cup of
very strong coffee
For an "adult drink":
Omit the peppermint extract and pour the hot chocolate over a shot of
Peppermint Schnapps
Use a 4 quart crockpot.
Combine the dry ingredients into your crockpot and stir with a spoon.
Squeeze in a half-cup of chocolate sauce, and add the peppermint
extract. Add the water, a cup at a time, and stir well. The chocolaty
mixture will be bubbly and look powdery. It's okay---it will cook
together.
Cover and cook on high for 2-3 hours, or until completely hot. Serve
with marshmallows and candy canes. If serving to guests, keep the pot
on low with the lid off, and provide a ladle. If kept on warm, the hot
chocolate will not stay warm enough.
NEW ORLEANS HOT
BUTTERED RUM
~Shared by Johnny,
LA
1/2 pound salted butter
1 pound brown sugar
2 teaspoons nutmeg
2 teaspoons ground cinnamon
2 teaspoons cloves
2 teaspoons ground ginger
2 teaspoons vanilla extract
Old New Orleans Cajun Spice rum
Melt butter slightly and blend with sugar and spices until smooth.
Refrigerate batter. For each drink, combine one tablespoon batter in a
mug with 1.5 ounces Cajun Spice Rum, fill with hot water and stir.
EGGS IN PEPPERS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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6 medium peppers (try 2 red, 2 yellow, 2 green)
Boiling water, to cover
6 large eggs
3/4 cup milk
1/2 tsp onion powder
1/4 tsp ground oregano
Salt, sprinkle
Pepper, sprinkle
2 cups frozen mixed vegetables
1) Cut tops off of peppers. Remove seeds. Cook in boiling water in
saucepan for 3 minutes. Drain. Cool.
2) Blend next 6 ingredients together in bowl. Divide among peppers.
3) Divide vegetables among peppers until 1/4 inch from top. Arrange
stuffed peppers in greased baking pan. Bake in 350F oven for 45 - 60
minutes until inserted knife comes out clean.
Serves 6.
CHOCOLATE FLAN CAKE
~Shared by Linda
H., Rosharon, TX
Serves 10-12
1 box chocolate cake mix
1 tsp ground cinnamon
1 1/4 cups cajeta (a goat’s milk dulce de leche) or dulce de leche
1 (14oz) can sweetened condensed milk
1 (14oz) can evaporated milk
6 oz whole milk
2 tbsp Kahlua
8 oz cream cheese at room temperature
1 tsp pure vanilla extract
8 large eggs
Preheat oven to 350°. Lightly grease and flour a 12-cup Bundt pan.
Prepare the cake mix according to package directions, adding in the
cinnamon. Pour the Cajeta (warmed if needed to make it “flow”) into the
Bundt pan and tilt to coat the insides as much as possible. Pour the
cake batter into the pan. Mix the remaining ingredients in a food
processor or blender until smooth. Slowly pour over the top of the
cake. Cover the cake pan with foil and bake in a water bath for 2
hours. Remove from the water bath and let cool 1 hour. Invert onto a
large cake platter with a lip (the custard will have migrated to the
top of the cake). Refrigerate until serving time. VERY Yummy!
Source: The Dining Diva
CRANBERRY BREAD
~Shared by Jean,
Syracuse, NY
Prep: 10 minutes
Bake: 50 to 55 minutes
Serves: 8
1 cup walnuts (about 4 ounces)
1 stick (4 ounces) unsalted butter, melted
1 cup sugar
1 egg
1 cup orange juice
3 cups flour
1 tablespoon baking powder
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1 cup fresh or frozen cranberries
Directions
1. Preheat oven to 350 degrees F. Grease a 9 x 5 3 - inch loaf pan.
Place nuts on a baking sheet and toast in oven until very lightly
browned and fragrant, about 5 minutes. Leave oven on. Coarsely chop
nuts and set aside.
2. In a large bowl, using a hand held mixer, beat butter and sugar
until light and fluffy. Add egg. Beat 1 minute. Gradually beat in
juice. Add flour, baking powder, orange zest, and salt. Mix until just
blended. Stir in cranberries and toasted walnuts. Spread batter into
pan.
3. Bake until top of loaf is golden and a toothpick inserted in center
comes out clean, 50 to 55 minutes. Let stand in pan for 10 minutes,
then un mold onto a wire rack and let cool completely.
APPLE CRANBERRY SALAD
~Shared by Marilyn
M., Canton, OH
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. sugar
2 apples (preferrable 2 red - 1 green), chopped
1/2 cup chopped walnuts
1/4 cup dried cranberries
1 stalk celery, chopped
Mix together sour cream, mayo and sugar in medium bowl. Stir in
remaining ingredients. Refrigerate 2 hours. Serve in
lettuce leaves.
Note: Some small green or red grapes can be added, if desired.
REINDEER FOOD
~Shared by Treva, NC
5 cups Cheerios
5 cups Chex
1 lb. Tiny pretzels
1 jar salted dry roasted peanuts
1 lb M&M's
2 bags white choc. Chips
2 tablespoons oil
Mix all dry ingredients in a BIG bowl (I use either a plastic dishpan
or a baby bathtub)
Melt choc chips and oil in microwave for 1 min. Stir. Keep heating for
30 sec. Intervals, stirring in between. When choc. Is melted, pour over
dry mix and STIR. When it's all covered, spread it out on cookie sheets
and let harden.
BEWARE!!! Reviews say this is addicting!!! You will have to make it a
few times over the holiday because everyone will like it.
BOURBON HOUSE'S
INFUSED WILD TURKEY 101
~Shared by Johnny,
LA
1/4 vanilla bean
2 ounces dried figs, coarsely chopped
1 piece cinnamon bark
1 bottle Wild Turkey 101 bourbon
Cut open the vanilla bean to expose the seeds and scrape them into a
container with the cut figs. Top those two ingredients with the
bourbon. Store in a cool, dark location for two days, shaking two or
three times a day. Then add the cinnamon bark to the mixture and let it
infuse for a third day. On the fourth day, taste the infusion. If you
prefer a bolder flavor, let it infuse an additional day. When ready,
strain the mixture through a coffee filter.
Source: Recipe courtesy of Barry Himel of Dickie Brennan and Company.
BISCOCHITOS
TRADITIONAL COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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6 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups lard
1 1/2 cups white sugar
2 teaspoons anise seed
2 eggs
1/4 cup brandy
1/4 cup white sugar
1 tablespoon ground cinnamon
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour,
baking powder and salt into a bowl, and set aside.
In a large bowl, cream together the lard and 1 1/2 cups sugar until
smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs
one at a time. Add the sifted ingredients and brandy, and stir until
well blended.
On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness,
and cut into desired shapes using cookie cutters. The traditional is
fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4
cup of sugar and cinnamon; sprinkle over the tops of the cookies.
Bake for 10 minutes in the preheated oven, or until the bottoms are
lightly browned.
CHRISTMAS BLONDIES
~Shared by Linda
H., Rosharon, TX
2/3 cup butter, softened
2 cups packed brown sugar
2 large eggs
1 Tbsp. cherry brandy or cherry juice (optional)
1-1/2 tsp. baking powder
2 tsp. vanilla
1/4 tsp. salt
2-1/4 cups all-purpose flour
1 cup chopped walnuts, toasted*
3/4 cup chopped white or dark sweet chocolate
1/2 cup coarsely chopped candied cherries
Heat oven to 350 degrees F. Lightly grease a 13x9-inch baking pan.
In large mixing bowl beat butter on medium speed 30 seconds. Add brown
sugar; beat until well-combined. Beat in eggs, brandy, baking powder,
vanilla, and salt. Add flour; beat just until blended. Stir in nuts,
chocolate, and cherries. Spread in prepared pan.
Bake 30 minutes or until golden. Cool completely in pan on wire rack.
Cut in bars. Makes 24 bars.
*Spread nuts in shallow baking pan. Toast in 350 degree F oven for 5
minutes.
Nutrition facts Calories240 Total Fat (g)10 Saturated Fat
(g)5, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)3,
Cholesterol (mg)32, Sodium (mg)125, Carbohydrate (g)34, Total Sugar
(g)24, Fiber (g)1, Protein (g)3, Calcium (DV%)5, Iron (DV%)5
Percent Daily Values are based on a 2,000 calorie diet
Source: http://bhg.com
MINI MORSEL
SHORTBREAD SQUARES
~Shared by Jean,
Syracuse, NY
These crisp, chocolaty squares make a noteworthy addition to any party
or holiday tray. They mix up in one bowl and bake in 30 minutes.
Delicious straight out of the oven with a scoop of vanilla ice cream. A
true favorite!
Estimated Times: Preparation - 12 min, Cooking - 33 min
Yields - 48 squares
Ingredients:
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini
Morsels, divided
Directions:
PREHEAT oven to 350°
BEAT butter and sugar in large mixer bowl until creamy. Beat in egg and
vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels.
Press onto bottom of ungreased 13 x 9-inch baking pan.
BAKE for 30 to 33 minutes or just until top is light brown. Immediately
sprinkle with remaining mini morsels. Let stand for 5 minutes or until
morsels are shiny; spread evenly. Cool completely in pan on wire rack.
Cut into squares.
CHRISTMAS CHEESE BALL
~Shared by Marilyn
M., Canton, OH
8 oz. cream cheese
4 oz. blue cheese
1 Tbsp. chopped green pepper
1 Tbsp. diced pimento
Chopped walnuts
Minced parsley
Combine cheeses, add green pepper and pimento. Roll into ball and then
roll ball in walnuts. Garnish with parsley and serve with crackers.
SUGARPLUM FAIRY
GUMDROP COOKIES
~Shared by Treva, NC
Transport yourself to lands where sugarplum fairies dance around
gingerbread houses! These Sugarplum Fairy Gumdrop Cookies are a
Christmas miracle and one of the cutest Christmas cookie recipes you'll
ever eat.
1 cup shortening
1 cup white sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup coconut
1 cup gumdrops, cut into pieces
1 & 1/3 cups oatmeal
Preheat oven to 350 degrees F. Cream together sugars and shortening.
Add eggs and vanilla and beat until smooth. Sift dry ingredients and
mix until smooth. Add coconut, oatmeal and cut-up gumdrops until
consistency is smooth. Drop by small spoonfuls onto greased cookie
sheet. Bake for 8-10 minutes. Remove from pan right away and cool on a
rack.
GOLDEN BOOT GUMBO
~Shared by Johnny,
LA
For the Roux
3/4 cup canola or peanut oil
1 Cup of flour
For the Stock
1 Turkey carcass, chopped into pieces
8 quarts of water
1 onion, chopped
2 celery ribs, broken in half
1 head of garlic, sliced in half
1 bunch, fresh thyme
Making the Gumbo
1 lb leftover cooked turkey meat
1 lb of andouille, cut in half moons
1 lb of Tasso, cubed
1 large onion, diced
3 ribs of celery, diced
2 medium green bell peppers, diced
1 bunch of scallions, whites diced, greens reserved
1 jalapeño, fine dice
2 cloves of garlic, minced
1 Tbsp filé powder
1 Tbsp + 1 tsp salt
2 tsp paprika
2 tsp chili powder
1/2 tsp cayenne pepper
1/4 tsp white pepper
1 tsp black pepper
1/4 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
4 to 5 bay leaves
6-7 quarts turkey stock (see above)
To make roux
Heat oil over high heat, until it begins to shimmer, then quickly add
in flour, and whisk until smooth. As flour begins to brown, lower
heat to medium. If flour browns too quickly, remove from heat and
keep stirring until it evens out. It is essential to keep the
roux moving. Don't let it stick, or it will burn, and if it
burns, it cannot be used. If you are worried about burning the
roux, you can work it on and off the heat until it takes on a dark
chocolate color. Work the roux off the heat once you achieve the
dark chocolate color, continuing to stir for a few more minutes.
Cool the roux to room temperature, or cooler. Pour the oil off
before adding to the gumbo.
For the turkey stock
Place turkey in a large pot (8-10 quarts) and cover completely with
cold water. Bring the pot to a high simmer, but do not let it
boil. Skim whatever foam comes to the top. After the
impurities are skimmed off, add the onion, celery, garlic, and thyme,
and let simmer for a minimum of two hours. Strain and reserve.
Gumbo recipe
In a large pot, heat the reserved turkey stock to a high simmer, and
add in cooked turkey meat. In a large cast iron skillet (or any
heavy-bottomed skillet), saute the andouille sausage and tasso in a
tablespoon of oil over medium heat. When it is slightly browned,
add it to the stockpot with a slotted spoon, and then add the onion,
celery, bell peppers, scallion whites, and jalapenos to the
skillet. Saute until lightly browned, and then add the garlic,
and the herbs and spices. Continue to saute for a minute or two,
and then add this mixture to the stockpot. Raise the temperature
on the stockpot, until a low boil is reached. Then add cooled
roux (with oil poured off) to the stockpot, one spoonful at a time
until it is fully dissolved and incorporated. Keep stirring and
lower the heat to a simmer, stirring occasionally and scraping the
bottom to ensure roux doesn't stick and scorch. Continue to
simmer, skimming the oil as it rises to the top. When the oil is
skimmed off, and the gumbo has reduced by about 1/4, it is ready to
eat. At this point, you can adjust the seasoning with a dash of
hot sauce. Serve over cooked white rice, topped with the reserve
scallion greens, sliced thinly. Of course, there is nothing wrong
with letting the gumbo sit overnight, as gumbo is always better the
next day.
Source: James "The Accidental Cajun" Cullen
BUTTER SNOW FLAKES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,
salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and
egg yolk; beat until light and fluffy. Stir in the vanilla and orange
zest. Gradually blend in the dry ingredients. Fill a cookie press or
pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies
are golden brown on the peaks and on the bottoms. Remove from cookie
sheets at once to cool on wire racks.
Source: http://groups.yahoo.com/group/HolidayNSeasonalRecipes/
CHICKEN MOLE
~Shared by Jean,
Syracuse, NY
2 tablespoons vegetable oil
4 pounds chicken parts
1 small onion, peeled and chopped
1 clove garlic, peeled and finely chopped
1 (24 oz.) jar thick and chunky salsa
1 cup chicken broth
3 tablespoons chili powder
2-3 tablespoon creamy peanut butter
2 tablespoons unsweetened baking cocoa
minced parsley
Heat the vegetable oil in a large skillet over medium-high heat. Season
the chicken with salt and pepper. Brown on all sides (approximately 4-6
minutes). Remove from skillet. Add the onion and garlic and cook,
stirring constantly, for 2-3 minutes or until onion is tender. Stir in
the salsa, broth, chili powder, peanut butter and cocoa. Bring to a
boil and reduce heat to medium-low. Place the chicken in sauce and
cook, uncovered, for 20 to 25 minutes or until cooked through (it will
show clear juices when pierced deeply with a fork or small knife).
Serve with plenty of fluffy white rice and garnish with minced parsley.
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CHOCOLATE CRINKLES
~Shared by Treva, NC
Get your chocolate fix with these low fat, low calorie chocolate
crinkles. The keys to these soft chocolatey delights are to refrigerate
the dough for at least 4 hours, and to roll them in plenty of powdered
sugar before baking. The dough will still be somewhat sticky when you
begin to scoop it, but use two spoons to drop each spoonful into the
powdered sugar, and roll it once before picking it up and forming a
rounder ball.
Prep Time: 4 hours, 20 minutes
Cook Time: 12 minutes
Total Time: 4 hours, 32 minutes
1/2 cup unsweetened cocoa powder
3/4 cup sugar
1/4 cup canola oil
1 large egg
2 egg whites
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 cup powdered sugar, sifted
Using an electric mixer, mix cocoa powder, sugar and oil in a large
bowl. Add egg and mix again, followed by egg whites. Add vanilla
extract and mix until blended. In a small bowl, whisk flour, baking
powder and salt. Stir flour mixture into cocoa mixture. Cover with
plastic wrap and refrigerate for at least 4 hours. When ready to bake,
preheat oven to 350 degrees. Line two large baking sheets with
parchment paper. Place sifted sugar into a small bowl. Drop dough by
the teaspoonful into powdered sugar and roll it once. Then pick up the
piece of dough and form a ball. Place sugar-covered dough balls about 1
½ inches apart on baking sheet. Bake each sheet separately for 10-12
minutes, or together, transferring half way through.
Makes about 36 chocolate crinkles.
Per Cookie: Calories 54, Calories from fat 16, total Fat 1.8g (sat
0.2g), Cholesterol 6mg, Sodium 31mg, Carbohydrate 8.5g, Fiber 0.5g,
Protein 1g
OOEY-GOOEY PEANUT
BUTTER-CHOCOLATE
BROWNIES
~Shared by Jean,
Syracuse, NY
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter
through egg white) in a bowl (batter will be very stiff). Coat bottom
of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of
batter into prepared pan using floured hands; pat evenly (layer will be
thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and
marshmallow creme in a bowl; stir in morsels. Spread marshmallow
mixture evenly over brownie layer. Carefully drop remaining batter by
spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool
completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
CALORIES 176 (25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g);
PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g;
IRON 0.8mg; CARBOHYDRATE 29.9g
Source: Cooking Light, SEPTEMBER 2000
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ANGEL HAIR WITH SPICY SHRIMP
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 to 6 servings.
INGREDIENTS
- 1/2 of a box uncooked Dreamfields Angel Hair
- 2 tablespoons olive oil, divided
- 1 pound large raw shrimp, peeled and deveined
- 4 cloves garlic, chopped
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 can (28 ounces) Italian-style diced tomatoes, undrained
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 3 tablespoons freshly grated Parmesan cheese
- Chopped basil (optional)
- Kosher salt and freshly ground black pepper
DIRECTIONS
Cook pasta according to package directions; drain and return to pan.
Meanwhile, heat olive oil in large skillet over medium-high heat. Add
shrimp; cook 3 to 5 minutes, until cooked through. Add garlic and
crushed red pepper flakes; cook until garlic is tender, about 1 minute,
stirring constantly. (Do not let garlic burn.) Remove shrimp from
skillet; set aside.
Stir tomatoes, wine, parsley and basil into skillet. Continue cooking
until liquid is reduced by half, about 5 to 8 minutes, stirring
occasionally. Add shrimp and pasta to skillet. Continue cooking just to
heat through, stirring occasionally. Sprinkle with Parmesan cheese and
additional chopped basil, if desired. Season with salt and pepper as
desired.
Nutritional Information (Per Serving): Calories: 461; Protein: 33g;
Sodium: 776 mg; Cholesterol: 225 mg; Fat: 13g; Saturated Fat: 2g;
Dietary Fiber: 6g; Digestible Carbohydrates: 18g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe there is a total of 48g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
WILD RICE
~Shared by Mary S.,
Nashville, TN
Yield: 4-5 servings
INGREDIENTS
- 1 cup wild rice, or wild rice mixture, uncooked
- 1/2 cup sliced mushrooms
- 1/2 cup diced onions
- 1/2 cup diced green, or red, peppers
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2-1/2 cups 98% fat-free, reduced-sodium chicken broth
DIRECTIONS
Layer rice and vegetables in slow cooker. Pour oil, salt, and pepper
over vegetables. Stir. Heat chicken broth.
Pour over ingredients in slow cooker. Cover. Cook on HIGH 2-1/2 to 3
hours, or until rice is soft and liquid is absorbed.
Nutritional Information Per Serving (1/5 of recipe): Calories: 157,
Fat: 3 g, Cholesterol: 0 mg, Sodium: 370 mg, Carbohydrate: 27 g,
Dietary Fiber: 3 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 2 Starch
Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20
BAKED BLUEFISH
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound bluefish fillets
- 1 medium-size red onion, thinly sliced
- 2 teaspoons virgin olive oil
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Paprika
- Lemon wedges
DIRECTIONS
Preheat oven to 450 degrees F. Coat a 9-inch baking dish with non-stick
cooking spray. Rinse fish and pat dry. Arrange onion in the baking dish
and top with fish fillets, skin-side down.
Mix olive oil, minced garlic and parsley together and spread over fish.
Sprinkle with salt and pepper and a little paprika.
Bake, uncovered, 18 minutes until fish turns from translucent to
opaque. Garnish with lemon wedges.
Nutritional Information Per Serving (1/4 of recipe): Calories: 254,
Cholesterol: 63 mg, Carbohydrate: 3 g, Protein: 21 g, Sodium: 129 mg,
Fat: 17 g
Diabetic Exchanges: 3 Low-fat Meat, 1/2 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
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DUMP IT AND RUN CHICKEN
~Shared by Luanne,
FL
Serves: 2
Also, to reduce fat, use reduced fat cream of mushroom soup
INGREDIENTS:
2 boneless, skinless, chicken breast
1 small pkg. of fresh baby carrots
1 can (10.5 oz.) cream of mushroom soup, undiluted
1 can (13. 25 oz.) mushroom pieces, drained
cooked rice (amount you need)
INSTRUCTIONS:
Layer ingredients in order listed into a crock-pot, except the rice.
Season the chicken to your taste and salt & pepper the carrots.
Cover and cook on high for 2 hours and then on low for 3 hours. Or cook
on low for about 8 hours.
Serve over the rice.
BREAKFAST EGGNOGG
~Shared by Maggie,
TX
Ingredients:
1 egg, beaten
1 Tbsp. sugar or honey
3/4 cup cold milk
1/4 tsp. vanilla
dash salt
dash nutmeg
Directions:
Combine egg with sugar and salt. Add milk and vanilla. Serve cold in
tall glasses and sprinkle with nutmeg. For fluffy eggnog, separate egg,
beat yolk as above, then fold in stiffly beaten egg white. Serves 1.
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CHICKEN POT PIE
1 stick of margarine
3 chicken breasts, cooked
2 (15 oz.) cans mixed vegetables, drained
2 cans cream of chicken soup
2 cups Bisquick
2 cups milk
Melt margarine in a 9x13 pan. Spread chicken in pan. Add drained
vegetables and spread over the top. Spread soup over top of vegetables.
Mix together the Bisquick and milk; pour over the soup. Bake at 350 for
35 to 40 minutes or until golden brown.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
CHEDDAR - MACARONI
SALAD
3 c. med. shell macaroni
2 c. cubed cheddar cheese
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. sour cream
1 c. salad dressing or mayonnaise
1/4 c. milk
1/2 c. sweet relish
1 1/2 tsp. prepared mustard
4 tsp. vinegar
3/4 tsp. salt
In large pan cook macaroni in a large amount of boiling salted water
until tender, drain, cool until room temperature. Toss with cheese,
celery, green pepper and onion. Combine sour cream, salad dressing or
mayonnaise, add milk, stir in relish, vinegar, mustard, salt. Toss with
macaroni mixture. Cover and chill several hours.
BAKED POTATO FANS
4 medium potatoes
1 tsp. salt
3 Tbsp. melted butter or margarine
3 Tbsp. herbs (dried or fresh - parsley, chives, thyme or sage or any
of your favorites)
4 Tbsp. grated Cheddar cheese
1 1/2 Tbsp. Parmesan cheese
Scrub and rinse potatoes and if the skins are tough peel them.
Cut potatoes into thin slices but not all the way through.
Put potatoes in a baking dish and fan them slightly. Sprinkle with salt
and sprinkle melted butter over them. Finish off by sprinkling them
with the herbs.
Bake potatoes at 425 degrees for 50 minutes. Remove from oven.
Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until
they are lightly browned and cheeses are melted, and potatoes are soft
inside, using a fork to test.
CRESCENT QUICHE
LORRAINE
1 can refrigerated crescent rolls
1 egg beaten
1 c evaporated milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1 c shredded Swiss cheese
1 c (3 1/2 oz can) French fried onions
9 slices crisp bacon crumbled
Separate dough and press into an ungreased 9" pie pan. Press pieces
together to form a crust.
Combine egg, milk, salt and sauce. Stir in cheese.
Sprinkle half of onions over unbaked crust. Pour egg mixture into
crust. Sprinkle with bacon and remaining onions.
Bake 325° for 25-30 minutes or until set. Cool 5 minutes before serving.
ARTICHOKE SAUCE WITH
LINGUINI
Serving: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
For garnish: capers, chopped fresh parsley and sliced black olives
16 ounces linguini
Cook oil, butter, flour and chicken broth until it thickens. Add
garlic, artichoke hearts, lemon juice and cheese. Continue cooking
until flavors blend, about 5 minutes. Add capers and parsley.
To cook the linguini: Bring 6 quarts water to a boil in a large pot.
Add 1 tablespoon olive oil and 2 teaspoons salt. Add the linguini and
keep boiling until tender but firm (al dente), 8 to 10 minutes, or as
directed on package. Drain pasta and immediately toss with artichoke
sauce. Sprinkle each dish with olives.
Based on individual serving.
Calories: 508
Total Fat: 28 g
Carbohydrates: 52 g
Protein: 12 g
Source: Essential Vegetarian Cookbook
http://www.amazon.com/exec/obidos/ASIN/051788268X/atozreci-20
BOBBY'S BAKED TILAPIA
Ingredients:
Butter cooking spray
4 (6 to 8-ounce) tilapia fillets
1 teaspoon SIlly Salt
Freshly ground black pepper
1 lime, finely grated zest and juice
2 tablespoons butter
Directions:
Preheat oven to 375 degrees F. Coat a large cast iron pan with a
nonstick butter spray.
Rinse fish and pat dry; place on the prepared baking sheet. Season each
fillet with Silly Salt, cracked pepper, lime zest and lime juice. Add
fish to the pan. Place a pat of butter on each fillet and cook in the
oven for 8 to 12 minutes.
Yield 4 servings
Source: Paula's Best Dishes
BEEF AND MUSHROOMS
DIJON
1 pound boneless beef sirloin or top round steak, 3/4" thick
2 tablespoons vegetable oil, divided
2 cups sliced mushroom
1 medium onion, sliced
10 3/4 oz can condensed cream of mushroom soup
1/2 cup water
2 tablespoons Dijon mustard
4 cups hot cooked rice
Slice the beef into very thin strips. In a large skillet, over
medium-high heat, heat half the oil. Cook the beef in two batches until
browned, stirring often. Set the beef aside. Add the remaining oil. Add
the mushrooms and onion and cook over medium heat until tender. Add the
soup, water, and mustard. Heat to a boil. Return the beef to the pan.
Heat through. Serve over the hot rice.
CREAMY BRUSSELS
SPROUTS BAKE
8 oz. pkg. cream cheese, softened
1 cup (8 oz.) sour cream
1/2 lb. sliced fresh mushrooms
1 medium onion, chopped
2 Tbs. butter
2 (10 oz.) pkgs. frozen brussels sprouts, thawed and drained
3/4 cup shredded cheddar cheese
1. In a small bowl, beat cream cheese and sour cream until smooth; set
aside. In a large skillet, saute mushrooms and onion in butter until
tender. Stir in brussels sprouts. Remove from the heat; stir in cream
cheese mixture.
2. Spoon into a greased shallow 2-quart baking dish. Cover and bake at
350 for 25-30 minutes or until bubbly. Uncover; sprinkle with cheddar
cheese. Bake 5 minutes longer or until cheese is melted.
Yield: 6-8 servings.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
http://www.amazon.com/exec/obidos/ASIN/B002RAOHUK/atozreci-20
HONEY GARLIC RIBS
4 pounds pork spareribs
1/2 cup honey
(I use only http://www.OhioHoney.com,
of course!)
1/4 cup soy sauce
1/4 cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt
Preheat oven to 375F. Slice the ribs into individual pieces. In a large
bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar.
Stir until honey and sugar are completely dissolved, then stir in the
baking soda. The mixture will begin to foam. Transfer ribs to the bowl,
and turn to coat. Cover a cookie sheet with foil, and arrange the ribs
meat side up on the sheet. Pour excess sauce over all, and sprinkle
with the garlic salt. Bake for 1 hour, turning every 20 minutes.
CHRISTMAS EVE SALAD
2 c. fresh cranberries
1 c. sugar
2 heads butter or Boston lettuce
1 (11 oz.) can mandarin oranges, drained
Freshly ground pepper
Preheat oven to 350 degrees. Spread cranberries in shallow baking dish.
Sprinkle with sugar. Cover dish tightly with foil. Bake 1 hour,
stirring occasionally. They will shrivel and appear soft. Cool,
refrigerate up to 2 days. Wash lettuce. Tear in bite-size pieces.
To serve, toss lettuce with oranges and Poppy Seed Dressing. Divide
among salad plates. Sprinkle with cranberries.
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A
to Z Readers' Family-Owned
Business Guide |
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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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