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A
to Z
Recipes
December 21,
2011
Always
something to make you think,
laugh and cook.
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Good morning and
welcome to your Wednesday edition of A
to Z Recipes Newsletter. So, have you finished your gift
shopping yet? Have you got all the ingredients for that special dinner?
I am not cooking this year but when I did, it was a trick to get all
the ingredients I wanted at one store unless I shopped very early. As
soon as the Thanksgiving leftovers were consumed, I was hunting for
baking supplies and recipe ingredients for Christmas cooking. I'm not
crazy about working holidays but I sure don't miss going to 4 different
stores looking for whole water chestnuts and dried cranberries!
Speaking of Christmas... I will be spending any time I am not working
with family so rather than have you miss the upcoming Sunday issue, I
will be sending a special one out that contains some of my favorite
recipes I've collected along the way. I save a lot of time on edits
this way. Don't worry... you'll love what I have planned.*<{:{ )
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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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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Thoughts
become words. Words become actions. Actions become habits.
Habits become character. And character becomes your destiny.
~ Unknown
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Christmas Jam
Don't boil yourself in the Christmas jam
Of unwise spending and social cram.
Preserve your fruit with the spiritual things,
And the lasting joy the holiday brings.
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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Veggie Christmas Tree
Centerpiece
Ingredients:
16-inch styrofoam cone
5 bunches fresh parsley, or other greens
plastic wrap
1 pound medium shrimp, shelled, deveined, cooked, or more
1 dozen cherry tomatoes, or more
ripe pitted olives
stuffed green olives
assorted cheeses, cut in 1/2-inch cubes
decorative toothpicks
Preparation:
Wash and dry parsley or greens. Using decorative toothpicks, secure
parsley sprigs to styrofoam cone, working around from top down to
completely cover. Cone should appear to be covered with parsley leaves,
with no stems showing. At this point, you may cover the parsley covered
cone with plastic wrap and store in refrigerator. An hour before
serving time, use toothpicks to secure shrimp, cherry tomatoes, olives
and cheese cubes to the parsley covered cone. A cherry tomato on top of
the tree completes the ornaments, or use your imagination to create
your own veggie ornaments or top. Place the decorated tree on a raised
pedestal style candle base or other base for serving. Redecorate as
guests eat the veggies, if desired. Serve your favorite dips in
decorative bowls alongside the centerpiece.
Source: Diana Rattray, About.com Guide
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
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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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Dog's
Rules For Christmas
~Shared by Treva, NC
1. Be especially patient with your humans during this time. They may
appear to be more stressed-out than usual and they will appreciate long
comforting dog cuddles.
2. They may come home with large bags of things they call gifts. Do not
assume that all the gifts are yours.
3. Be tolerant if your humans put decorations on you. They seem to get
some special kind of pleasure out of seeing how you look with fake
antlers.
4. They may bring a large tree into the house and set it up in a
prominent place and cover it with lights and decorations. Bizarre as
this may seem to you, it is an important ritual for your humans, so
there are some things you need to know: Don't pee on the tree... Don't
drink water in the container that holds the tree... Mind your tail when
you are near the tree... If there are packages under the tree, even
ones that smell interesting or that have your name on them, don't rip
them open... And Don't chew on the cord that runs from the
funny-looking hole in the wall to the tree.
5. Your humans may occasionally invite lots of strangers to come visit
during this season. These parties can be lots of fun, but they also
call for some discretion on your part: Not all strangers appreciate
kisses and cleans. Don't eat off the buffet table. Beg for goodies
subtly. Be pleasant, even if unknowing strangers sit on your spot on
the sofa -- they don't know any better. Don't drink out of glasses that
are left within your reach unless you can get away with it...
6. Likewise, your humans may take you visiting. Here your manners will
also be important: Observe all the rules in #4 for trees that may be in
other people's houses. (4a is particularly important) Respect the
territory of other animals that may live in the house. Be nice to the
kiddies. Turn on your charm big time.
7. A big man with a white beard and a very loud laugh may emerge from
your fireplace in the middle of the night. DO NOT BITE HIM.
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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHRISTMAS COOKIES
~Shared by Mary,
Roswell, NM
1 cup butter
3/4 cup sugar
3 egg yolks
2 1/2 cups flour
1 teaspoon vanilla or lemon extract
1/4 teaspoon almond extract
Cream butter and sugar thoroughly; add well beaten egg yolks and add
extracts. Mix in half the flour, then turn onto a floured board and
knead in balance of flour. Roll out and cut with Christmas cutters.
Place on greased baking sheet. Bake at 375 degrees 8-10 minutes. Watch
carefully.
SWEET POTATO
CASSEROLE
~Shared by Lois S.,
Kissimmee, FL
3 - cups sweet potatoes (mashed)
1 - cup sugar
1/2 - cup milk
1/2 - tsp. vanilla
1/2 - tsp. salt
Optional: additions are raisins or coconut if you like them.
Mix: all ingredients well - put in buttered pan - put topping on.
Topping:
1 - cup brown sugar
1 - cup chopped nuts
1/2 - stick oleo
1/2 - cup plain flour
Mix well - put on top of potatoes. Bake: at 400º 35 to 40 minutes.
PROVOLONE PANINI
WITH ASPARAGUS
~Shared by Doe,
Oliver, B.C., Canada
10 stalks fresh asparagus
1 tbsp olive oil
4 slices crusty Italian or sourdough bread
1 tbsp grainy mustard
6 slices provolone cheese
1 tbsp butter
Preheat oven 400. Trim asparagus to remove woody ends; drizzle with
olive oil & sprinkle with salt & pepper. Arrange on foil lined
cookie sheet & roast til tender, approx 20 mins. Meanwhile preheat
Panini press or grill pan. Top 2 slices bread with mustard, asparagus,
and 3 slices of provolone cheese; top with remaining slices of bread;
butter the outside of each sandwich & grill til bread is golden
& cheese is melted.
Tip- For an Italian bend, try adding a slice of prosciutto &
grilled red pepper, zucchini & fresh basil. Mix up your cheeses by
adding slices of mozza, swiss or cheddar in place of the provolone.
NO BAKE PEANUT
BUTTER PIE
~Shared by Luanne,
FL
INGREDIENTS:
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9-inch) prepared graham cracker crusts
DIRECTIONS:
Beat together cream cheese and confectioners sugar. Mix in peanut
butter and milk. Beat until smooth. Fold in whipped topping. Spoon into
two 9 inch graham cracker pie shells; cover, and freeze until firm.
*** I drizzle Hot Fudge Sauce over the top.
SCRAMBLED-EGG PIZZA
MELTS
~Shared by Mary H.,
Montreal, Canada
2 English muffins, split
1/4 cup tomato sauce
1 tablespoon butter
1/2 cup sliced mushrooms
1/3 cup chopped sweet green peppers
4 eggs
2 tablespoons milk
1 pinch salt
1 pinch pepper
1/4 cup shredded mozzarella cheese
1 pinch dried oregano
In a toaster oven, toast English muffins for about 1 minute, or until
golden. Spread each with 1 tablespoon tomato sauce; set
aside. In a skillet, melt butter over medium heat; cook mushrooms
and green peppers, stirring occasionally, for about 5 minutes, or until
softened. Whisk together eggs, milk, salt and pepper; add to pan
and cook, stirring, for about 1 minute, or until softly set.
Spoon over muffins. Sprinkle with cheese and oregano; broil for
about 1 minute or until cheese is melted.
DUKE'S CRANBERRY
MAYO SPREAD
~Shared by Jim D.,
WA
Ingredients
1 Tbsp. Duke's Mayonnaise
1 Tbsp. jellied Cranberry Sauce
Black pepper to taste
Mix until creamy, spread on turkey sandwich and sprinkle with pepper.
The perfect complement to leftover turkey sandwiches!
Source: Duke's
HOLIDAY APPETIZER
WREATH
~Shared by Marilyn
M., Canton, OH
Easily transform crescent rolls into a festive first course by wrapping
red and green veggies inside and decorate with fresh rosemary
"greenery." It's a beautiful edible centerpiece!
6 slices bacon
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
2 cans (8 oz each)refrigerated crescent dinner rolls
2 cups frozen broccoli florets (from 14-oz bag), thawed, finely chopped
and patted dry with paper towel
1/3 cup diced red bell pepper
1 egg, beaten
1 teaspoon sesame seed
Fresh rosemary, if desired
Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper
towel; crumble bacon; set aside.
Unroll both cans of dough; separate into 16 triangles. On ungreased
large cookie sheet, arrange triangles with shortest sides toward
center, overlapping in wreath shape and leaving 4-inch round circle
open in center.
Crescent dough points may overlap edge of cookie sheet. Press
overlapping dough to flatten.
Spread cream cheese spread on dough to within 1 inch of points.
In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto
widest part of dough.
Pull end points of triangles over broccoli mixture and tuck under dough
to form ring (filling will be visible).
Carefully brush dough with beaten egg; sprinkle with sesame seed.
Bake 25 to 30 minutes or until deep golden brown. Cool 5
minutes.
With broad spatula, carefully loosen wreath from cookie sheet; slide
onto serving platter.
Garnish with fresh rosemary. Serve warm. Store in refrigerator.
Yield: 16 servings
DELUXE VANILLA
FLAVORED HOT CHOCOLATE
MIX
~Shared by Treva, NC
For gift giving in jars!
10 & 1/2 cups nonfat dry milk
4 cups confectioner's sugar
2 jars (8 ounce size) French vanilla flavored nondairy powdered creamer
3 & 1/2 cups hot cocoa powder
2 & 3/4 cups nondairy powdered creamer
1/2 teaspoon salt
Directions:
Combine all ingredients and store in an airtight gift jars.
Attach this to each Jar:
For French Vanilla Cocoa Mix:
Combine 3 heaping tablespoons of cocoa; mix into hot water or milk.
Stir.
Personal note from me: I found some French Vanilla flavored
marshmallows in the grocery earlier this week. What a great addition
they would make for this recipe!
NEW ORLEANS
BARBEQUED SHRIMP
~Shared by Linda
H., Rosharon, TX
This recipe is compliments of Mr. B’s Bistro, located at 201 Royal
Street in the Big Easy. There are dozens of variations out there, but
this one captures the true, delicious simplicity of this extraordinary
dish.
If you are expecting a tangy barbeque sauce atop your shrimp, you won’t
find it here. What you will find is lots of butter. If you
are looking for a heart-healthy seafood dish, you won’t find it
here. What you will find is lots of butter. The buttery sauce
creates a decadent flavor you will never forget.
In New Orleans, barbecued shrimp means shrimp sautéed in
Worcestershire-spiked butter sauce. The shrimp are usually served
with heads and tails on, but shrimp without heads will work just fine,
as long as you buy the little fellas uncooked and unpeeled.
The three sticks of butter called for (for two entree servings) might
be enough to scare you into cholesterol shock, but they are key to the
flavor and consistency of the sauce. Another tip to keep in mind: to
emulsify the sauce, be sure to add a little butter at a time while
stirring rapidly. And don’t overcook the shrimp or they’ll become tough
and hard to peel. Bon Appétit!
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and
unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter,
cubed French bread as accompaniment (use the bread to soak up every
last drop of the sauce!)
In a large skillet combine shrimp, Worcestershire, lemon juice, black
peppers, Creole seasoning, and garlic and cook over moderately high
heat until shrimp turn pink, about 1 minute on each side. Reduce heat
to moderate and stir in butter, a few cubes at a time, stirring
constantly and adding more only when butter is melted. Remove skillet
from heat. Place shrimp in a bowl and pour sauce over top. Serve with
French bread for dipping.
Yield: 4 appetizers or 2 entrees
AMAZING ITALIAN
LEMON BUTTER CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Lemon Butter Sauce:
1/4 cup white wine
5 tablespoons fresh lemon juice
5 tablespoons heavy cream
1 cup butter, chilled
salt and pepper to taste
Chicken and Pasta:
1/2 pound dry farfalle (bow tie) pasta
4 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
salt and pepper to taste
4 ounces bacon
6 ounces mushrooms, sliced
6 ounces artichoke hearts, drained and halved
2 teaspoons capers, drained
chopped fresh parsley for garnish
To make the sauce, pour the wine and lemon juice into a saucepan over
medium heat. Cook at a low boil until the liquid is reduced by 1/3.
Stir in cream, and simmer until it thickens. Gradually add the butter 1
tablespoon at a time to the sauce, stirring until completely
incorporated. Season with salt and pepper. Remove from heat, and keep
warm.
Bring a large pot of lightly salted water to boil. Add pasta, and cook
until al dente, about 8 to 10 minutes. Drain, and set aside.
To make the chicken, heat oil and 2 tablespoons butter in a large
skillet over medium heat. In a bowl, stir together flour, salt, and
pepper. Lightly coat chicken with flour mixture. Without crowding,
carefully place chicken in hot oil. (If necessary, cook in batches.)
Fry until cooked through and golden brown on both sides. Remove the
chicken to paper towels. Stir the bacon, mushrooms, artichokes, and
capers into the oil; cook until the mushrooms are soft.
Cut the chicken breasts into bite-size strips, and return them to the
skillet. Stir half of the lemon butter sauce into the chicken mixture.
To serve, place pasta in a large bowl. Stir the chicken mixture into
the pasta. Taste, and adjust seasonings. Stir in additional lemon
butter sauce as desired. Toss well, and garnish with parsley.
CORN STUFFED PORK
TENDERLOIN
~Shared by Jean,
Syracuse, NY
1 (7 oz.) can of corn
1 cup soft bread cubes
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. sage
2 tbs. margarine
1 pork tenderloin
Mix undrained corn, bread cubes, onion, salt and sage together. Rub
tenderloin all over with the margarine. Cut the tenderloin down the
middle, lengthwise. Rub margarine inside the cavity. Fill the cavity
with the corn stuffing. Place in a baking dish and roast for 1 1/2
hours at 350 degrees or until pork is cooked.
CREOLE BAKED TURKEY
~Shared by Johnny,
LA
1 thawed turkey
2 full fresh garlic heads
2 large white onions per 10 pounds of turkey
3 bell peppers per 10 pounds of turkey
4 to 6 bay leaves
Spicy Cajun seasoning or Creole seasoning
Preheat oven to 350 degrees F.
Pour Spicy Cajun Seasoning in a regular kitchen bowl. Peel fresh garlic
and place in a separate bowl. Peel onions and put aside. Rinse bell
peppers and put aside.
With a small kitchen paring knife, cut a slit in the turkey
approximately 1 inch deep. Using a kitchen teaspoon, scoop a teaspoon
of Spicy Cajun Seasoning and pour into the slit in the turkey. Complete
the process by inserting a fresh clove of garlic into the slit. Repeat
this process approximately every 2 inches around the turkey. When
completed, place the turkey in a roaster. (Important: The roaster must
have a lid that will tightly close.) Rub the entire turkey down, inside
and out, with Spicy Cajun Seasoning and Cajun All Seasoning. Dice onion
and bell pepper. Stuff the inside of the turkey with one diced onion,
one diced bell pepper, 2 bay leaves, and a handful of garlic. Place the
turkey in the roaster, breast up. Cover the turkey with the remaining
ingredients. Cover and place in the oven for 4 to 6 hours, depending on
the size of your turkey. Check after 3 hours. If the turkey is
separating from the bone, remove the cover and brown. If not, cover and
repeat the process in one hour. When done, use a ladle to scoop
some of the drippings and use as gravy. For thicker gravy, mix two
tablespoons of flour and cold water in a small bowl. Stir until the
flour lumps dissolve. Add the turkey juice and stir. Season as desired.
BUTTERMILK SOUP
~Shared by Sandi,
Roswell, NM
4 cups buttermilk
2 teaspoons cornstarch
1/2 cup sugar
3 egg yolks
3 egg whites,beaten
Heat buttermilk. Mix cornstarch and sugar, add beaten egg yolks and
blend thoroughly. Slowly stir into milk. Beat egg whites stiff with 1
tablespoon of sugar and heap by tablespoons on top of soup.
RUDOLPH TREATS
~Shared by Marilyn
M., Canton, OH
12 miniature pretzels, halved
12 fun-size Almond Joy candy bars
12 miniature marshmallows, halved
Black decorating gel
12 red M&M's miniature baking bits
Insert an end from two pretzel halves into each candy bar to form
antlers.
Gently press the cut side of two marshmallow halves onto each candy bar
for eyes; dot with decorating gel.
For nose, attach an M&M to the top of each candy with decorating
gel. Store in an airtight container.
Yield: 1 dozen.
WONDERFUL WHITE
CHOCOLATE COOKIES
~Shared by Treva, NC
2 cups white chocolate chips
1/2 cup chunky peanut butter
1 & 1/2 cups miniature marshmallows
1 cup unsalted peanuts
1 cup toasted rice cereal
Melt white chocolate chips in a baking pan in a 200°F (95°C) oven.
Remove from oven and stir in the peanut butter. Stir in marshmallows,
peanuts and toasted rice cereal. Drop by small spoonfuls onto wax paper
to cool. Store in a covered container in a cool place. Makes 24 cookies.
CHICKEN BURGERS WITH
PEANUT SAUCE
~Shared by Linda
H., Rosharon, TX
YIELD: Makes 4 servings
Sauce:
2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced
Burgers:
1/2 cup finely chopped green onions
1 tablespoon garlic-ginger paste
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
1 pound skinless, boneless chicken breast, chopped
To prepare sauce, combine first 6 ingredients, stirring with a whisk
until smooth.
Prepare grill.
To prepare burgers, place onions and next 5 ingredients (onions through
chicken) in a food processor; process until coarsely ground. Divide
mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 4
minutes on each side or until done. Place rolls, cut sides down, on
grill rack; grill 1 minute or until toasted. Place 1 patty on bottom
half of each roll; top each serving with 1/4 cup sprouts, about 1
tablespoon sauce, and top half of roll. Yield 4 servings.
Source: Cooking Light JUNE 2003
ALGERIAN BOUZGENE
BERBER BREAD WITH
ROASTED PEPPER SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 red bell peppers
4 tomatoes
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 1/2 teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying
Preheat your oven's broiler. Place red bell peppers and tomatoes on a
baking sheet, and roast under the broiler for about 8 minutes, turning
occasionally. This should blacken the skin and help it peel off more
easily. Cool, then scrape the skins off of the tomatoes and peppers,
and place them in a large bowl. Remove cores and seeds from the bell
peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the
jalapenos and garlic, and cook until tender, stirring frequently.
Remove from heat, and transfer the garlic and jalapeno to the bowl with
the tomatoes and red peppers. Using two sharp steak knives (one in each
hand), cut up the tomatoes and peppers to a coarse and soupy
consistency. Stir, and set sauce aside.
Place the semolina in a large bowl, and stir in salt and 4 tablespoons
of olive oil. Gradually add water while mixing and squeezing with your
hand until the dough holds together without being sticky or dry, and
molds easily with the hand. Divide into 6 pieces and form into balls.
For each round, heat 1 tablespoon of olive oil in a large heavy skillet
over medium heat. Roll out dough one round at a time, to no thicker
than 1/4 inch. Fry in the hot skillet until dark brown spots appear on
the surface, and they are crispy. Remove from the skillet, and wrap in
a clean towel while preparing the remaining flat breads.
To eat the bread and sauce, break off pieces of the bread, and scoop
them into the sauce. It will slide off, but just keep reaching in!
CHOCOLATE CHIP
CHEESECAKE
~Shared by Jean,
Syracuse, NY
Indulge in this decadent cheesecake to satisfy your chocolate cravings!
2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated
milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)
Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually
beat in Eagle Brand until smooth. Add egg, vanilla; mix well.
Toss chips with flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool
and top with glaze and curls. Serve chilled. Refrigerate leftovers.
Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup
whipping cream; cook and stir until thickened and smooth. Immediately
spread over pie.
Tip: To prevent chocolate chips from floating down to bottom of pie add
chips after baking cheesecake for a short period. Remove cheesecake
from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie
and then continue to bake for remaining baking time. Be careful when
handling cheesecake, pie pan will be very hot
MISS BERTIE'S
CORNBREAD DRESSING
~Shared by Johnny,
LA
Ingredients:
3 pans cornbread (usually cooked in a 10 inch iron skillet)
6 to 8 biscuits (homemade... refrigerator biscuits would change the
flavor)
4 boiled eggs
1 pkg. chicken breast tenders (bag actually, has a couple dozen in them)
1 can chicken broth
oregano, to taste
basil, to taste
salt and pepper, to taste
1/2 cup vermouth cooking wine
4 celery stalks (use inner stalks for tenderness and best flavor)
1 medium onion (Vidalia, if can be found) Or 1015
1/8 cup poultry seasoning (To me, way too much, I like sage mo better)
1 tbsp salt
2 tbsp black pepper (cut to 1 TBSP)
Preparation:
Make three pans of cornbread, using your favorite cornbread recipe.
Make one batch of biscuits. I use the recipe on the back of the
Bisquick box.
Boil four eggs.
Pour can of chicken broth in a large pot. Add chicken tenders, and fill
the pan the rest of the way with water to cover the chicken. Add the
1/2 cup of vermouth (the kind you buy in the grocery store) and
sprinkle in some oregano, basil, salt and pepper (however much you
like). Stir it all up. Cook chicken tenders over medium heat until
done. Save the broth after the chicken is cooked. I run it through a
strainer to get rid of the bits of foam and fat that accumulate while
the chicken is cooking.
Chop the celery and onion, and mash the eggs with a potato masher.
Crumble the cornbread and biscuits into a very large container to have
room for mixing. (If you use the disposable aluminum pan you won't have
to wash it!) Add the mashed eggs and the celery and onion to the bread
mixture, and mix well.
Tear the chicken tenders into bite sized pieces (throwing away the
"gristly" parts). Add the chicken to the mixture and mix well.
Sprinkle poultry seasoning, black pepper and salt over mixture and mix
well.
Just before cooking, add enough chicken broth to THOROUGHLY moisten the
mixture. Stir it up good to make sure the whole mixture gets wet!
Cover and bake at 350 degrees for 30 minutes, then check to see if
brown. If not, continue to cook until top is slightly brown. (Time
depends on quantity of dressing.)
BROT PUDDING
~Shared by Lynn,
Roswell, NM
4 or 5 slices dry bread
2 apples
1 cup sugar
2 eggs
2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
Break the bread in small pieces and layer it with apples. Beat 2 eggs;
add sugar, milk, vanilla and salt. Pour mixture over apples and bread.
Sprinkle top with sugar and cinnamon. Bake at 325 degrees for 1 hour.
Makes 6 to 8 servings.
CANDY CANE MARTINI
JELLY SHOTS
~Shared by Marilyn
M., Canton, OH
A festive vodka-based jelly shot featuring peppermint schnapps and
white chocolate liqueur in a creamy base. Very festive!
Prep Time: 15 min
Total Time: 4 hrs
Servings: 32 small jelly shots
2/3 cup water
1/3 cup sweetened condensed milk
2 envelopes plain gelatin
3/4 cup vanilla vodka
2 Tbsp white chocolate liqueur (or white creme de cacao)
3 or 4 Tbsp peppermint schnapps (or to taste - up to 4 Tbsp may be
added)
10 each small peppermint candies, or candy canes, crushed, for garnish
(if desired)
Recommended pan: glass or non-reactive metal standard 1 lb loaf pan
(approximately 8" x 4").
Pour water into a small saucepan. Sprinkle with the gelatin and allow
to soak for a minute or two. Heat over very low heat, stirring
constantly, until gelatin is dissolved (about 5 minutes). Stir in
sweetened condensed milk. Remove from heat. Add vodka, liqueur
and schnapps, stirring well to incorporate. Pour into pan and
refrigerate until fully set, several hours or overnight. To serve, cut
into 1 inch squares. Immediately before serving, garnish with crushed
peppermint candies, if desired.
PEPPERMINT MOCHA
COFFEE
~Shared by Treva, NC
Our Peppermint Mocha Coffee is just the thing to warm up Frosty the
Snowman and all our little (and big) "snow people"! They’ll love the
richness that this candy cane- and coffee-kissed hot chocolate delivers
sip after sip. Mmm!
Serves: 6
3 cups half-and-half
1/4 cup unsweetened cocoa
1/3 cup sugar
3 cups brewed coffee
6 peppermint candy canes
1. In a medium saucepan, combine half-and-half, cocoa, and sugar; mix
well. Place over medium heat and stir in coffee, heating until hot.
2. Pour into 6 mugs and garnish each with a candy cane.
TRADITIONAL BAKED
REVITHIA
~Shared by Linda
H., Rosharon, TX
1 pound dried chickpeas or 2 large cans chickpeas
3 medium onions chopped
4 cloves garlic minced
4 large tomatoes peeled and diced or 1 can diced tomatoes
2 tablespoons dried rosemary (to taste) or a sprig of fresh rosemary
3 laurel/bay leaves
1 teaspoon each of salt, pepper and oregano
1/4 cup extra virgin olive oil
1/2 cup of water
In a dutch oven or large deep skillet heat the olive oil and add the
onions and garlic, sautéing until tender.
Add the tomatoes, rosemary, bay leaves, salt, pepper and oregano and
cook for approximately 10 minutes.
Add the chickpeas and cook for an additional 5 minutes and stir in the
water.
Pour the mixture into a clay pot or Dutch oven (you may also put into a
baking pan and cover well with aluminum foil).
Bake with lid on at 350 degrees for about 45 minutes. Enjoy!
Source: Yannis Mameletzis, Cooking Odyssey Show
LIME CHICKEN RICE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Marinade
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon dried basil
salt to taste
1/2 teaspoon pepper
1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size
pieces
Rice
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1 onion, chopped
2 fresh jalapeno pepper, seeded and chopped
2 tomatoes - peeled, seeded, and coarsely chopped
salt to taste
1 teaspoon turmeric powder
1 cup uncooked white rice
1 lime, juiced
2 bay leaves
1 cup chicken stock
1 1/2 cups water
3 tablespoons chopped cilantro
Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss
chicken in marinade, cover and refrigerate overnight.
Heat 1 tablespoon of olive oil in a small saucepan over medium-high
heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive
oil, and cook garlic and onion until translucent. Stir in jalapeno,
chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften
tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime
juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a
boil, reduce heat to low, then cover and simmer 25 minutes, stirring
occasionally until the rice has cooked. Remove from heat, discard the
bay leaves; stir in the remaining lime juice and cilantro.
SMOKED SHRIMP AND
SAUSAGE GUMBO
~Shared by Jean,
Syracuse, NY
1 cup chicken broth
1 package frozen shrimp or 1 lb. fresh shrimp
1-14 1/2 oz can diced tomatoes, undrained
1/4 cup cornstarch
2 Tbs olive oil
1 lb Polish sausage, cut into ½-inch pieces
1 medium onion, diced
1 red pepper, diced
1 cup celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp red pepper flakes
1 cup uncooked long-grain white rice, prepared
Combine broth and tomatoes in the slow cooker.
In a small skillet, add oil, cornstarch and sausage. Cook over high
heat without stirring 3 to 4 minutes or until flour begins to brown.
Reduce heat, stir until smooth. Carefully whisk flour mixture into the
slow cooker.
Add onion, bell pepper, celery, carrot, oregano, thyme and red pepper
flakes to the slow cooker. Stir well. Cover; cook on Low 6 hours or
until juices are thickened.
Add shrimp during last hour of cooking. Serve gumbo over rice.
HOMEMADE SOUTHERN
BANANA PUDDING
~Shared by Johnny,
LA
3/4 cup sugar, divided to 1/2 and 1/4 cups
1/3 cup White Lily all-purpose flour
Dash salt
3 eggs, separated
3 cups milk
1 overflowing teaspoon of vanilla extract
1 box of Nilla Vanilla Wafers, you won't use every one of them
4 to 6 ripe bananas, sliced (as many as you want)
Pinch cream of tartar
Note: I have taken to liking extra custard in my banana pudding,
so I have been doubling the custard portion of this recipe. Depending
on your size bowl (mine is 10" across and 3" deep), you might want to
do the same!
Separate the egg whites and yolks into separate bowls; set aside the
whites at room temperature.
Put water in the bottom of a double boiler (or pot) and bring to a
boil. In the top section (or a bowl), whisk together 1/2 cup of the
sugar with the flour, salt, and milk. Whisk in the yolks and put on top
of the double boiler. Continue stirring mixture constantly until it
thickens. Remove from heat, stir in the vanilla and set aside. Mixture
should not be thin, but should be thickened and look like a prepared
pudding. Be sure to let the hot custard cool a bit before
layering the dessert, otherwise the cookie wafers turn to mush.
You'll need about a 1-1/2 quart baking dish for this, or I prefer to
use a clear glass bowl to show off the layers, since banana pudding
should be layered in my opinion, somewhat like a trifle is done. You'll
be sticking the completed dessert under the broiler, but only for a few
seconds; still you may want to make sure you are using a glass bowl
that is oven safe. You can also bake it, but I prefer the few seconds
under the broiler.
Now you'll begin layering. Depending on the size dish you are using,
you should have two or three layers of wafers, bananas and custard.
Spoon a small amount of the custard on the bottom of your dish; add a
layer of the wafers on top of the custard and also around the outside
of bowl with the rounded tops facing out, if desired. This just makes a
pretty presentation from the outside of the bowl. Top the layer of
wafers with banana slices, as thick a layer as you would like, top that
with custard. Continue to layer wafers, bananas and custard so you have
a total of 2 to 3 layers, ending with custard on top. Set aside.
Beat the egg whites on low speed until they begin to look frothy. Add
in the cream of tartar, increase speed to medium and beat until soft
peaks begin to form. While you are making the meringue, move the oven
racks to the lower section of the oven and preheat the oven to broil.
Continue beating on medium, slowly and gradually adding in the
remaining 1/4 cup of sugar. Beat until stiff peaks begin to form, but
don't beat it so much that it gets dry. You just want it to be beat to
the point that it is soft, but if you turn the bowl upside down, the
meringue will not leave the bowl.
Spread the whites all over the top of the last layer of custard,
spreading it out to the edges. Using a spatula, create some swirls on
top, because when you put it under the broiler, this will create brown
edges and makes a beautiful presentation.
Stick the bowl in the oven under the broiler but only for a few seconds
- maybe 30 to 40 seconds total, so keep peeking at it the whole time!
You are only going to brown up the peaks and edges of the meringue
where you made the swirls, and believe me it will absolutely only take
a few seconds, so don't leave the oven! You really don't want to burn
the meringue. Alternatively, you can bake it and get the same result.
Preheat the oven to 350 degrees for 15 to 20 minutes.
Remove and let sit for about at least 1 hour, or refrigerate for up to
4 hours before serving.
Garnish with a sprinkling of crushed wafers, if desired.
Makes about 12, 2/3 cup servings - double custard recipe for a larger
bowl.
Source: The Kitchen of http://deepsouthdish.com
SHRIMP DIP
~Shared by Bobbie,
Roswell, NM
1 can (10 ounce) frozen shrimp soup
1 package (8 ounce) cream cheese
Dash of Worcestershire sauce
Garlic salt to taste
Combine all ingredients. If a creamier consistency is desired, add some
sour cream.
CHRISTMAS CHEESE LOG
~Shared by Marilyn
M., Canton, OH
1/2 lb. grated sharp cheese
2 Tbsp. minced onion
3 Tbsp. minced bell pepper
3 chopped olives
1 Tbsp. chopped pimiento
2 Tbsp. chopped pickles
1 hard boiled egg
1/2 cup crushed saltine crackers
1/4 cup mayonnaise
1/2 tsp. salt
Mix all ingredients. Roll and shape into log on waxed paper. Chill
until firm. Yield - Serves 20.
DRUMSTICK CROWN ROAST
~Shared by Treva, NC
These are no ordinary chicken drumsticks! Wait till everybody sees how
fancy these drumsticks look when you serve them like a crown roast,
with stuffing in the center. Wow! Yummy and great-looking, too!
Cooking Time: 50 min
1/2 cup (1 stick) butter
1 medium-sized onion, finely chopped
2 ribs celery, finely chopped
1 (7-ounce) package crumbled herb-seasoned stuffing mix
1 (8-ounce) package cubed herb-seasoned stuffing mix
2 1/2 cups chicken broth
2 tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon black pepper
14 chicken drumsticks (about 4 pounds)
Preheat oven to 375 degrees F. In a large pot, melt butter over medium
heat. Add onion and celery, and saute 4 to 5 minutes, or until tender.
Remove from heat and add stuffing mixes and chicken broth. Stir until
all stuffing is moistened; set aside. In a small bowl, combine
vegetable oil, paprika, onion powder, garlic powder, salt, and pepper;
mix well then brush evenly over drumsticks. In a 9- x 13-inch baking
dish, spoon prepared stuffing mixture into a ball in center of baking
dish. Stand drumsticks thick-side down around stuffing, pressing them
into the sides of the stuffing. Bake 45 to 50 minutes, or until no pink
remains in chicken and juices run clear. Serves: 8
CRANBERRY BREAD
~Shared by Deb,
Roswell, NM
2 cups flour
1/2 teaspoons salt
1 1/2 teaspoons baking powder
Juice and grated rind of 1 orange
Boiling water
1 egg
1 cup whole cranberries
1 cup sugar
1/2 teaspoon soda
2 tablespoons shortening, melted
1 cup nuts of choice
1 cup raisins
Beat egg; gradually add sugar beating well. Sift dry ingredients
together. Add enough boiling water to orange juice an melted shortening
to make 3/4 cup. Add dry ingredients to egg and sugar mixture
alternately with liquid. Add grated orange rind, nuts, cranberries and
raisins. Bake in greased and floured loaf pan for 1 hour at 325 degrees.
BUFFALO CHICKEN
LASAGNA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
12 pieces lasagna, uncooked
Vegetable oil cooking spray
1 lb. skinless boneless chicken breasts, diced
4 cups low-sodium spaghetti sauce
1-1/2 cups water
2 to 3 Tbs. hot sauce
2 Tbs. vinegar
1 tsp. garlic salt
15 oz. part-skim ricotta cheese
1/2 cup egg substitute
3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat
until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti
sauce, water, hot sauce, vinegar and garlic salt. In a small bowl,
combine ricotta cheese and egg substitute. Set aside. Spray a 9x13"
baking pan with cooking spray. Spread 1 cup of the sauce over the
bottom of the pan. Arrange 4 pieces of lasagna (3 lengthwise, 1
widthwise) over the sauce. Cover with 1 1/2 cups of the sauce. Spread
half the ricotta mixture on top. Arrange another 4 pieces of lasagna
over ricotta, and top with another 1 1/2 cups of sauce. Spread
remaining ricotta mixture on top. Arrange final 4 pieces of lasagna
over ricotta mixture and cover with remaining sauce.
Heat oven to 350. Cover lasagna with foil and bake for 1 hour 10
minutes. Uncover lasagna, sprinkle blue cheese on top and bake an
additional 5 minutes uncovered. Cover and let stand 15 minutes before
serving.
CREAM CHEESE POUND
CAKE
~Shared by Jean,
Syracuse, NY
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour
Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter
and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar
and salt; beat 10 minutes, occasionally scraping down sides of bowl.
Add eggs 1 at a time, beating until blended after each addition. Beat
in vanilla. Beat in flour at low speed until batter is smooth (do not
overbeat). Transfer batter to pan.
Place pan in cold oven. Set temperature at 200F; bake 20 minutes.
Increase temperature to 250F; bake 20 minutes. Increase to 275F; bake
10 minutes. Increase to 300F; bake cake until tester inserted near
center comes out clean, about 1 hour longer. Cool cake in pan on rack
15 minutes. Turn cake out onto rack; cool completely.
SAUSAGE AND CRAWFISH
SPREAD
~Shared by Johnny,
LA
1 pound crawfish tails, chopped
1 pound hot pork sausage
A recipe of the Holy Trinity of Southern Cooking (chopped onion, bell
pepper, and celery)
1 tablespoon minced garlic
1 teaspoon fish seasoning, (Panola's blackened blend is best if you can
find it)
1 medium box Velveeta cheese
Dash of Tabasco sauce
1 can cream of mushroom soup
Couple loaves of a good French bread
Topping:
1 bundle chopped green onions
I've gotten us started by browning the Holy Trinity of Southern cooking
on stove along with a pound of Jimmy Dean hot pork sausage. For any
Yankees visiting today, the "The Holy Trinity of southern cooking"
consists of chopped onions, celery and bell pepper. Got it? Good. Now,
we'll drain the sausage and veggies and return them to the skillet.
It's time to stir in a can of cream of mushroom soup and a medium box
of Velveeta cheese. When the cheese melts we'll add a pound of chopped
crawfish tails. We'll season this hearty mixture with a tablespoon of
minced garlic, a teaspoon or so of a good fish seasoning, and a dash of
All Things Southern Hot Sauce. Allow it to cook over medium heat for
about thirty minutes and look-a-there! (Look-a-there is the southern
equivalent of Voila.
Spoon over French bread and top with chopped green onions - or serve
with rice. I've tried it both ways. Oh, and one more thing. Don't hurt
yourself. This is good eating!
Click
if you have a submission for the Reader Recipe section of A
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NO BAKE GRAHAM CRACKER CHEESYCAKE
~Shared by Jim E.,
WA
10 Minutes to Prepare and Cook
This is a delicious, light, refreshing dessert. It's low cal and sugar
and can be made with the lite pie filling in any flavor. Note that this
needs to be made the night before to soften the graham crackers.
INGREDIENTS
Low Fat Graham Crackers
8 oz. fat free cream cheese (softened)
1 cup cold skim milk
2 Tblsp. lemon juice
1 small box instant vanilla pudding (sugar free)
8 oz. fat free Cool Whip
1 can lite cherry pie filling (or any flavor)
DIRECTIONS
Line the bottom of a 9 x 13 pan with whole graham crackers. Beat the
cream cheese until smooth. Add milk and lemon juice to the cream cheese
and beat until smooth. Stir in pudding mix, then fold in Cool Whip.
Spread 1/2 of cream cheese mixture over graham crackers. Repeat with
another layer of graham crackers and cream cheese mixture. Spread pie
filling over top. Refrigerate overnight for graham crackers to soften.
Nutrition Facts
Servings Per Recipe: 20
Serving Size: 1 serving
Amount Per Serving
Calories 80.1
Total Fat 0.3 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 2.2 mg
Sodium 176.0 mg
Potassium 53.6 mg
Total Carbohydrate 16.2 g
Dietary Fiber 0.4 g
Sugars 3.0 g
Protein 2.8 g
Source: SparkPeople
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=384073
SLOW COOKER ARIZONA
CHUCK WAGON BEANS
~Shared by Treva, NC
Nothing says authentic cowboy cookin’ like Arizona Chuck Wagon Beans. I
absolutely adore this meal, but I thought there was no way I could
manage to eat it and still stay within my Weight Watchers Points Range
for the day. So when I found this recipe online one day, I was
ecstatic! I couldn’t wait to give it a try. It ended up turning out
perfectly! Actually, it turned out so well, my family didn’t even know
it was low calorie! If you like that good ‘ol fashioned western
cooking, this is one recipe you’ll love!
1 Pound navy beans – Dried Or Pinto
6 Cups Water
1/4 Pound lean pork loins, lean, boneless — diced
1 Large Onion — chopped
1 garlic clove — minced
1 Large Green pepper — chopped
1 1/2 Pounds Extra Lean Round Steak — cubed
1 1/2 Teaspoons Salt
1/2 Teaspoon Oregano — crumbled
1/4 Teaspoon Red pepper
1/4 Teaspoon Ground cumin
8 Ounces Tomato sauce
Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. Brown pork in a large
skillet; remove with a slotted spoon to cooker; sauté onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker.
Brown beef, a few pieces at a time in pan drippings; remove to cooker
with slotted spoon; stir in salt, oregano, red pepper, cumin and tomato
sauce. Add more water, if necessary to bring liquid level above beans.
Cook on low for 10 hours or on high for 6 hours, or until beans are
tender.
Entire Recipe makes 6 servings
Each serving = approx 1 cup
Per Serving: Calories 391, Fat 11.9, Fiber 14.8
Weight Watchers Points Value = 6
Source: http://www.laaloosh.com/2008/02/18/arizona-chuck-wagon-beans-slow-cooker-recipe-cowboy-cookin/
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SPINACH SOUFFLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 small onion, minced
- 1 teaspoon margarine
- 3 tablespoons flour
- 1/2 teaspoon ground nutmeg
- 1/2 cup fat-free milk
- 1/2 cup reduced-sodium fat-free beef, or vegetable broth
- 2 egg yolks, lightly beaten
- 1 package (10-oz) frozen chopped spinach, thawed, well drained
- Pinch white pepper
- 4 egg whites
- Pinch cream of tartar
DIRECTIONS
Saute onion in margarine in medium saucepan until tender; stir in flour
and nutmeg and cook 1 to 2 minutes. Whisk in milk and broth and heat to
boiling, whisking until thickened. Whisk about half the sauce into egg
yolks; whisk yolk mixture into saucepan. Mix in spinach and white
pepper.
Beat egg whites and cream of tartar in large bowl to stiff, but not
dry, peaks; fold into spinach mixture and spoon into souffle dish.
Bake, uncovered, at 350 degrees F. until puffed and browned, about 40
minutes. Serve immediately.
Nutritional Information Per Serving: Calories: 118, Protein: 9.7 g,
Sodium: 167 mg, Cholesterol: 107 mg, Fat: 3.9 g, Carbohydrates: 12.1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Bread, 1 Meat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
CHINESE CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 12 ounces boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 cup broccoli flowerets
- 1 cup cauliflowerets
- 1/2 pound mushrooms, sliced
- 4 green onions, cut in 1-inch pieces
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons dry sherry
- 1 teaspoon grated gingerroot
- 1 teaspoon arrowroot dissolved in 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 cup unsalted peanuts
DIRECTIONS
Trim any fat from chicken and thinly slice diagonally. In a large
non-stick skillet or wok, heat oil and stir-fry chicken 3 to 4 minutes
or until cooked through. Remove with a slotted spoon and keep warm. Add
broccoli and cauliflower; stir-fry 2 minutes. Add mushrooms, green
onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes. Add
dissolved arrowroot, sesame oil, peanuts and chicken. Cook until heated
through.
Nutritional Information Per Serving: Calories: 256, Protein: 30 g,
Sodium: 72 mg, Cholesterol: 385 mg, Fat: 10 g, Carbohydrates: 9 g
Diabetic Exchanges: 3-1/2 Low-Fat Meat, 2 Vegetable
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
SPICY GREENS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings Serving size: 1/2 cup
INGREDIENTS
- 1 lb fresh spinach (or collard greens or kale)
- 1 Tbsp peanut oil
- 1/2 large onion, coarsely chopped
- 1 large tomato, chopped into small pieces
- 1/2 small lemon, sliced thin
- Fresh ground pepper to taste
- 2 Tbsp curry powder, or to taste
DIRECTIONS
Wash the spinach thoroughly. Cook in a saucepan over low heat about 5
minutes; do not add water. (There is usually enough water already
clinging to the leaves to steam the greens.) Collard greens or kale may
take 7 - 10 minutes.
Heat the oil in a skillet and sauté the onion and tomato for 4 - 5
minutes. Add the cooked greens, lemon slices, and seasonings; stir
constantly for a few minutes. Serve hot.
Nutritional Information Per Serving: Calories: 68, Protein: 2 g,
Sodium: 35 mg, Cholesterol: 0 mg, Fat: 4 g, Carbohydrates: 6 g Diabetic
Exchanges: 1 Vegetable; 1 Fat Exchange
Source: How to Cook for People with Diabetes by the American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/0945448686/atozreci-20
CHICKEN BREASTS WITH
ROSEMARY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil, divided
- 1-1/2 teaspoons balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon grated lemon rind
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 boneless, skinless chicken breast halves (4 ounces each)
- 1/3 cup dry white wine or reduced-sodium chicken broth
- 1 teaspoon finely chopped fresh, or 1/2 teaspoon dried,
crumbled rosemary leaves
- 1/2 diced, peeled fresh tomato
DIRECTIONS
Whisk 1-1/2 teaspoons olive oil, vinegar, garlic, lemon rind, salt, and
pepper in medium bowl; add chicken and let stand 10 minutes. Drain,
reserving marinade.
Cook chicken in remaining 1-1/2 teaspoons olive oil in large skillet
over medium-high heat until browned on all sides, adding any remaining
marinade after browning. Add wine and rosemary to skillet and heat to
boiling; reduce heat and simmer, covered, 10 minutes. Add tomato and
simmer, uncovered, until chicken is cooked through, about 6 minutes.
Nutritional Information Per Serving: Calories: 188, Protein: 25.6,
Sodium: 209 mg, Cholesterol: 69 mg, Carbohydrates: 2.6 g, Fat: 6.4 g
Diabetic Exchanges: 1/2 Vegetable, 3 Meat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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GRILLED ROSEMARY SWORDFISH
~Shared by Maggie,
TX
2 Servings
Prep: 10 min. + marinating
Grill: 10 min.
Ingredients
1 tablespoon lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary,
crushed
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
2 swordfish steaks (5 ounces each)
Directions
In a large resealable plastic bag, combine the first seven ingredients;
add the swordfish. Seal bag and turn to coat; refrigerate for 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Grill
swordfish, covered, over medium-high heat or broil 4 in. from the heat
for 4-6 minutes on each side or until fish just turns opaque.
Nutrition Facts: 1 steak equals 214 calories, 11 g fat (2 g saturated
fat), 52 mg cholesterol, 350 mg sodium, 2 g carbohydrate, trace fiber,
26 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Source: Taste of Home
EGGS FLORENTINE
~Shared by Maggie,
TX
1 wheat English muffin, split, toasted
1 cup spinach leaves
1/8 tsp pepper
1 tsp water
2 slices cheese
1 tsp onion, finely minced
1/8 tsp salt
4 large egg whites
HEAT a pan and coat with nonstick spray. Add onion and saute until
soft, 2 min. Stir in spinach and continue cooking until spinach wilts,
2 min. Add egg white mixture and cook until egg whites are opaque, 3
min. flip over and cook until other side is done, 2 min.
PUSH eggs and vegetables to middle of pan and turn off heat. Place
cheese over eggs until melted, 2 min. Divide and scoop equal amounts
egg and vegetable mixture onto each English muffin half, then serve.
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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EASIEST FUDGE IN THE WORLD
I found this recipe at Recipe Lion. I haven't tried it yet but --- I
plan to!! Doesn't it sound simply
wonderful?
Yields: 40 large fudge squares
Chilling Time: 2 hr
Ingredients
2 pounds bittersweet or semisweet chocolate, finely chopped
4 tablespoons (about 1/2 stick) unsalted butter, cut into pieces
2 cans (14-ounce) sweetened condensed milk
1 teaspoon vanilla extract
Instructions
Thoroughly coat all inside surfaces of a 9 x 13-inch baking pan with
nonstick cooking spray.
Melt chocolate and butter in a double boiler or in a large bowl in the
microwave, stirring until smooth. Remove from heat and stir in
condensed milk and vanilla extract. The mixture should be completely
smooth.
Scrape fudge into prepared pan. Use a rubber spatula or your fingers to
coax fudge into corners and into an even layer.
Refrigerate 2 hours or until firm enough to cut. Cut into 40 squares (8
x 5).
Variations:
For Rocky Road Fudge, add 1 1/2 cups miniature marshmallows and 1 1/2
cups chopped toasted walnuts or pecans to fudge before scraping into
pan.
For Chunky Fudge, add 1 1/2 cups dark raisins and 1 cup chopped toasted
peanuts.
For Fudge X 3, divide recipe in half. Use bittersweet chocolate for one
half and spread in pan. Use milk chocolate for second half and spread
in pan on top of first half. While still soft, scatter 1 cup miniature
semisweet chocolate chips on top and press into surface with your
fingers.
Source: http://RecipeLion.com
PHYLLO CHICKEN
Prep: 15 min.
Bake: 35 min.
Ingredients
1/2 cup butter, melted, divided
12 sheets phyllo dough (14 inches x 9 inches)
3 cups diced cooked chicken
1/2 pound sliced bacon, cooked and crumbled
3 cups frozen chopped broccoli, thawed and drained
2 cups (8 ounces) shredded cheddar or Swiss cheese
6 eggs
1 cup half-and-half cream or evaporated milk
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Directions
Brush sides and bottom of a 13-in. x 9-in. baking dish with some
of the melted butter. Place one sheet of phyllo in bottom of
dish; lightly brush with butter; repeat with five more sheets of
phyllo. Keep remaining phyllo covered with plastic wrap and a
damp towel to prevent it from drying out.
In a large bowl, combine the chicken, bacon, broccoli and cheese;
spread evenly over phyllo in baking dish. In a small bowl, whisk the
eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover
filling with one sheet of phyllo; brush with butter. Repeat with
remaining phyllo dough. Brush top with remaining butter.
Bake, uncovered, at 375° for 35-40 minutes or until a thermometer
reaches 160°. Let stand for 5-10 minutes before cutting.
Yield: 12 servings.
Nutrition Facts: 1 serving equals 373 calories, 24 g fat (13 g
saturated fat), 195 mg cholesterol, 659 mg sodium, 16 g carbohydrate, 1
g fiber, 23 g protein.
Source: Taste of Home
MOM'S MACARONI AND
CHEESE
Tender pasta is smothered in a creamy, cheesy sauce for a down-home
casserole that always satisfies.
Makes 5 servings
1 1/2 cups uncooked elbow macaroni (5 oz)
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Gold Medal® all-purpose flour
1 3/4 cups milk
6 oz American cheese loaf, cut into 1/2-inch cubes
1. Heat oven to 375°F. Cook and drain macaroni as directed on package
using minimum cook time.
2. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook
onion, salt and pepper in butter, stirring occasionally, until onion is
crisp-tender.
3. In small bowl, mix flour and milk until smooth; stir into onion
mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute;
remove from heat. Stir in cheese until melted. Stir in macaroni. Into
ungreased 1 1/2-quart casserole, spoon macaroni mixture.
4. Bake about 30 minutes or until bubbly and light brown.
Makes 5 servings
CREAMY CRAB WONTONS
Yields: 30
Cooking Time: 25 min
Ingredients
1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)
Instructions
1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2. In a medium bowl, combine cream cheese, bread crumbs, and garlic
powder; mix well with an electric beater. Add crabmeat, stirring until
thoroughly mixed.
3. Place 1 teaspoon crab mixture in center of each wonton. Brush edges
lightly with water then fold in half (one point to an opposite point,
like a turnover) over crab mixture, and press to seal. Place on baking
sheet.
4. Bake 20 to 25 minutes, until crisp and golden, turning once halfway
through baking.
Note
Wonton skins can usually be found in your supermarket produce
department and also in Asian food stores.
TACO AVOCADO WRAPS
This is an excellent recipe that I have made many times. We've used
low-fat cream cheese and sour cream with good results, too.
4 Servings
Prep/Total Time: 30 min.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 can (4 ounces) chopped green chilies, drained
1 tablespoon taco seasoning
4 flour tortillas (10 inches), room temperature
2 medium ripe avocados, peeled and sliced
2 plum tomatoes, thinly sliced
5 green onions, sliced
1 can (4 ounces) sliced ripe olives, drained
Directions
In a small bowl, combine the cream cheese, sour cream, chilies and taco
seasoning. Spread about 1/2 cup over each tortilla. Top with the
avocados, tomatoes, onions and olives; roll up.
Nutrition Facts: 1 serving equals 683 calories, 47 g fat (20 g
saturated fat), 82 mg cholesterol, 1,158 mg sodium, 47 g carbohydrate,
12 g fiber, 14 g protein.
Source: Taste of Home
GOLDEN GATE GRILLED
CHEESE
From Sunset originally and featured in one of my favorite food blogs,
Noble Pig. This is no ordinary grilled cheese, and is absolutely
delicious. If turkey is not to your liking, try chicken. I've used both
with great results. I use freshly grated Parmesan cheese - not the
stuff in the
green can!
2 Tablespoons softened butter
1 teaspoon minced garlic
1/2 teaspoon red chili flakes
1 large egg, lightly beaten
1/4 cup milk
1 cup coarsely grated Parmesan cheese
4 slices good quality sourdough bread
6 ounces thinly sliced turkey
1 avocado thinly sliced
1 Tablespoon chopped cilantro
2 slices Muenster cheese
In a small bowl, combine butter, garlic and chile flakes. In a
medium bowl, whisk egg and milk. Spread Parmesan on a plate.
In a large frying pan, melt half the seasoned butter over medium
heat. Dip 1 bread slice in egg mixture, coating one side
only. Dip coated side into Parmesan. Place to one side in
frying pan, cheese side down. Repeat with 1 of remaining bread
slices. Arrange turkey, avocado, cilantro and muenster on slices,
dividing evenly.
Dip remaining bread into egg and then Parmesan. Arrange on
sandwiches cheese side up, and cook over medium heat until undersides
are crunchy-golden brown, 3 to 4 minutes. Lift sandwiches and add
remaining butter to pan; flip and cook until second side is golden
brown, 3 to 4 minutes more.
Source: Noble Pig
http://noblepig.com/2011/01/05/golden-gate-grilled-cheese.aspx
WARM AND CREAMY
BACON DIP
2 cups sour cream
2 cups shredded cheddar cheese
1 cup chopped green onions
3 oz bacon bits
8 oz softened cream cheese
BRING cream cheese to room temp. Heat oven to 400 degrees. In a bowl,
combine all ingredients. Place in 1 quart baking dish. Cover. Heat 30
min. or until hot. Serve with sliced French bread, crackers and/or
chips.
MAKES 3 CUPS OF DIP AND SERVES 12.
SERVING OPTION---Dip may also be placed in hollowed round sour dough
loaf, wrapped in foil and heated in 400 degree oven for 30 min.
LOW-FAT CHOCOLATE
CREAM CHEESE PIE
Serves 8.
1 (4-serving size pkg) sugar-free, fat-free instant chocolate pudding
mix
1 3/4 cup fat-free milk
1 tsp. vanilla
1/2 of an 8 oz pkg reduced-fat cream cheese, softened
1/2 of an 8 oz container frozen light whipped cream, thawed
1 (6-ounce) reduced-fat chocolate-flavor crumb pie shell
1 cup fresh raspberries or strawberries
1 tbsp. grated semisweet chocolate
In a bowl, prepare pudding mix as directed, using the 1-3/4 milk, stir
in vanilla, set aside.
In a large microwave-safe bowl, microwave cream cheese on high for 15
seconds, stir. Microwave for another 15 seconds, stir.
Beat cream cheese with mixer on medium speed for 15 seconds. Add half
of pudding mix to cream cheese, beat until smooth. Add remaining
pudding mix, beat until smooth.
Fold in 1/2 of the whipped cream. Spread mix into pie shell. Chill for
4 hours. Top pie with remaining whipped cream, berries and grated
chocolate.
Total calories per slice; 180. Fat; 8 grams. Saturated fat; 4 grams.
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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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