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A
to Z
Recipes
December 29,
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. Yep, I
know... it's Thursday. Work and having a life are hard to squeeze into
one day so... work won out. I am sorry to be late but I'm mighty glad
to have a job, you know? Gotta keep it!
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 next
year, 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
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This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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If
you really do put a small value upon yourself, rest assured that the
world will not raise your price.
~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
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And Then it is Winter...
~Shared by Rusty
G., ME
You know . . . time has a way of moving quickly
and catching you unaware of the passing years.
It seems just yesterday that I was young,
just married and embarking on my new life with my mate.
And yet in a way, it seems like eons ago,
and I wonder where all the years went.
I know that I lived them all...
And I have glimpses of how it was back then and of all my hopes and
dreams.
But, here it is -- the winter of my life and it catches me by surprise.
How did I get here so fast?
Where did the years go and where did my youth go?
I remember well...
seeing older people through the years and thinking that those older
people
were years away from me and that winter was so far off
that I could not fathom it or imagine fully what it would be like.
But, here it is ...
my friends are retired and getting gray,
they move slower and I see an older person now.
Some are in better and some worse shape than me,
but, I see the great change.
Not like the ones that I remember who were young and vibrant...
but, like me, their age is beginning to show and we are now those older
folks
that we used to see and never thought we'd be.
Each day now, I find that just getting a shower is a real target for
the day!
And taking a nap is not a treat anymore ... it's mandatory!
Cause if I don't on my own free will, I just fall asleep where I sit!
And so . . .
now I enter into this new season of my life -- unprepared
for all the aches and pains and the loss of strength and ability
to go and do things that I wish I had done but never did!!
But, at least I know, that though the winter has come, and I'm not sure
how long it will last ... this I know, that when it's over...its over.
Yes , I have regrets. There are things I wish I hadn't done, things I
should have done, but indeed, there are many things I'm happy to have
done.
It's all in a lifetime.
So, if you're not in your winter yet,
let me remind you that it will be here faster than you think.
So, whatever you would like to accomplish in your life please do it
quickly!
Don't put things off too long!
Life goes by quickly. So, do what you can today,
as you can never be sure whether this is your winter or not!
You have no promise that you will see all the seasons of your life . .
. so,
live for today and say all the things that you want your loved ones to
remember,
and hope that they appreciate and love you for all the things
that you have done for them in all the years past!!
"Life is a gift to you.
The way you live your life
is your gift to those who come after.
Make it a fantastic one."
LIVE IT WELL!
ENJOY TODAY!
DO SOMETHING FUN!
BE HAPPY!
BE THANKFUL!
Praise God and do something to serve Him everyday. You will be glad you
did.
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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Easy Slices
Don’t always use an entire package of bacon at once? To save what’s
left, lay the raw strips about ¼-inch apart on parchment or wax paper.
Cover them with another piece of paper and roll them up. Put the roll
in a plastic freezer bag, seal, and freeze. Then, when you need a slice
or two of bacon, simply unroll the paper, remove what you need, and
freeze the remainder.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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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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~Shared by Lucy
Wellhausen, OH
Owner of http://OhioHoney.com
It is suggested that anyone traveling in the current icy conditions
should make sure they have the following:
Shovel
Blankets or sleeping bag
Extra clothing including hat and gloves
24 hours worth of food
De-Icer
Rock Salt
Flashlight with spare batteries
Road Flares or Reflective Triangles
Empty gas Can
First Aid Kit
Booster cables
I looked like an idiot on the bus this morning!!!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
VICKI'S VERSION OF
SWEET TOMATOE'S
CHICKEN CHILI LIME SOUP
~Shared by Vicki,
Sarasota, FL
This is based on a soup we had in Orlando Christmas of 2007....
So, you........
Poach 3-4 chicken breasts and shred the meat.
Use the poaching liquid, or chicken stock and add:
1/2 cup lime juice
1 small can diced green chilies
1 large can green enchilada sauce
1 roasted, peeled, chopped poblano pepper
1 chopped onion
1 can diced tomatoes w/ the liquid
1 can corn, w/ the liquid
1 can black beans, drained and rinsed
2 cans hominy, drained
Big handful of chopped cilantro
Add the shredded chicken.
Heat thru.
Serve w/ chopped cilantro
Slice of lime
Mexican Crema if you can find it, or Sour Cream
Cornbread is good w/ it, and a nice green salad.
Bon Appetit!!
SWEET "N" SPICY
LEBKUCHEN
~Shared by
MomBrown, Northern MI
1 cup almonds
1 cup packed light brown sugar
1/4 cup honey
1/4 cup unsulfured molasses
1 large egg
Finely grated zest of 1 orange
1/2 cup dark raisins
2 tablespoons coarsely chopped crystallized ginger (optional)
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Confectioners' sugar, for glaze
Toast the almonds in a medium-size nonstick skillet over medium-high
heat for 6 minutes and set them aside. With an electric mixer set on
medium speed, beat together the brown sugar, honey, molasses, egg, and
orange zest in a mixing bowl until smooth.
Combine the almonds, raisins, and crystallized ginger, if you're using
it (for extra zip), in a food processor. Pulse repeatedly to finely
chop the mixture. (You can also finely chop the ingredients by hand.)
Stir the nut mixture into the sugar mixture.
Sift the flour, baking soda, spices, and salt into a separate
medium-size bowl. Then stir the dry mixture into the liquid a third at
a time, stirring well after each addition. The dough will be quite
dense and sticky.
Scrape the dough onto a well-floured 3-foot-long sheet of plastic wrap.
Generously flour the dough. Then, using floured hands, knead the dough
several times to smooth it. Flatten the dough into a 1-inch-thick
square and wrap it in the plastic. Slide the dough into a plastic bag
or wrap it in aluminum foil and chill it until firm, several hours or
overnight.
Heat the oven to 350 degrees. Line a baking sheet (preferably not a
dark one) with parchment or lightly greased aluminum foil. Set the
sheet aside. Transfer the dough to a generously floured sheet of waxed
paper and roll it into a 1/4-inch-thick rectangle or square. Cut the
dough into cookies that measure about 2 inches square.
Transfer the squares to the baking sheet, spacing them about an inch
apart. Bake the cookies on the center oven rack for 12 to 13 minutes, 1
sheet at a time. When done, the cookies will have formed a crust, but
they should still feel soft to the touch.
Hint: The cookies stay chewier if you bake them less and put them in an
airtight container while they're still slightly warm. If your family
prefers a crisper cookie, just bake them a little longer and let them
cool completely before you store them.) Transfer the cookies to a wire
rack and, while they are still quite warm, dredge them in
confectioners' sugar. When they've cooled completely, dredge them once
more. Makes about 18 to 24 cookies.
TWO FLAVORED FUDGE
~Shared by Deb,
Roswell, NM
2 cups firmly packed brown sugar
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
1 jar marshmallow cream
1 6 ounce pkg butterscotch chips
1 6 ounce pkg semi-sweet choc chips
1 cup chopped nuts of choice
1 tsp vanilla
Mix sugars, milk and butter in large saucepan. Bring to a full boil
over medium heat, stirring often. Boil 15 minutes, stirring
occasionally. Remove from heat and add marshmallow and chips until
chips are melted and mixture is smooth. Fold in nuts and vanilla. Pour
into 9x13" buttered pan. Chill until firm.
CHINESE SPARERIBS
~Shared by Mary H.,
Montreal, Canada
1 1/2 pounds spareribs
3/4 cup soy sauce
2 cloves garlic, minced
1/2 teaspoon salt
2 tablespoons honey
1 tablespoon sherry or wine
Cut the spareribs into 1-inch lengths. (Perhaps you have a
butcher who would do this for you.) Mix the other ingredients
together in a bowl and coat the meat with the sauce. Let stand
for half an hour.
Place on a grill over a drip pan. Broil 4 inches from direct
heat, 40 to 50 minutes, or for 1 hour in a 400 degree F. oven.
EASY CHICKEN
STROGANOFF
~Shared by Luanne,
FL
2 Tablespoons butter
1 lb. chicken breast, cut in strips
2 cups mushrooms
1 medium onion, chopped
1 can cream of chicken soup
1/2 cup sour cream
4 cups egg noodles
Cook chicken in 1 Tablespoon butter. Remove.
Cook mushrooms and onions in remaining butter.
Stir in soup and sour cream. Heat until boiling.
Return chicken to the pan. Heat thoroughly.
Serve over noodles, with a tossed salad and buttered Italian bread.
APPLE DANISH
CHEESECAKE
~Shared by Jean,
Syracuse, NY
As a teacher who has lived in eight different towns and taught in 11
schools in three provinces, I have sampled a multitude of staff room
goodies and collected many recipes. The one for this delightful
cheesecake has traveled with me since my second school. It's an
excellent brunch item.
INGREDIENTS
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup sugar
1/2 cup cold butter or margarine
1/4 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon cream of tartar
1 egg
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
DIRECTIONS
In a small bowl, combine flour, almonds and sugar; cut in butter until
crumbly. Add extract. Shape dough into a ball; place between two sheets
of waxed paper. Roll out into a 10-in. circle. Transfer to a greased
9-in. x springform pan; gently press dough against the bottom and up
the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until
smooth. Add egg; beat on low just until combined. Pour over crust. In a
bowl, combine brown sugar, flour and cinnamon. Add apples and stir
until coated. Spoon over the filling. Sprinkle with almonds. Bake at
350° for 40-45 minutes or until golden brown. Cool on a wire rack for
10 minutes. Carefully run a knife around edge of pan to loosen; cool 1
hour longer. Refrigerate overnight. Remove sides of pan. Yield: 8-10
servings.
SPICY SOUTHERN FRIED
CHICKEN
~Shared by Johnny,
LA
I've had this recipe for awhile---finally fixed it two weeks ago, and
WOW! The flavor is out of this world, really not hot, and chicken stays
juicy inside and crispy outside. Mr. Tanner----if you're out there,
thanks a million!!
Serves: 4
Prep.Time: 45 minutes
1 frying chicken, cut up
3/4 cup Louisiana hot pepper sauce (I used Frank's)
1 teaspoon black pepper
1 teaspoon seasoned salt (I used Lowry's)
1 teaspoon poultry seasoning
2 1/2 cups all-purpose flour
Wesson vegetable oil (of course) for frying
Wash chicken pieces under cold running water; pat dry with paper
towels. Place chicken in a large sealable plastic bag or a large
non-reactive bowl. In a small bowl, combine hot pepper sauce, pepper,
seasoned salt and poultry seasoning; pour over chicken and toss to coat
well. Seal bag or cover bowl tightly; refrigerate 6-8 hours or
overnight, turning chicken pieces occasionally.
Place flour in a paper or plastic bag. Heat oil to about 340 degrees in
large deep cast-iron skillet to 1/2 the depth of the pan. Remove
chicken pieces one at a time and dredge in flour until well-coated. Fry
chicken pieces skin side down, a few at a time so as not to crowd,
10-14 minutes; turn and fry 12-15 minutes. Drain on paper towels before
serving. Yummmmmmmmmmmmm!!!!
Source: Recipe By Edward Tanner (winner of Wesson Oil's Fryfest Contest)
BROWN SUGAR
SHORTBREAD
~Shared by Linda
H., Rosharon, TX
1 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon apple pie spice or pumpkin pie spice
1/8 teaspoon salt
2-1/4 cups all-purpose flour
Nonstick cooking spray
Granulated sugar
Preheat oven to 350 degrees F. Line a cookie sheet with parchment
paper; set aside. In a large bowl, beat butter with an electric mixer
on medium to high speed for 30 seconds. Add brown sugar, apple pie
spice, and salt. Beat until combined, scraping side of bowl
occasionally. Gradually beat in as much of the flour as you can with
the mixer. Using a wooden spoon, stir in any remaining flour.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared
cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking
spray and dip the stamp in granulated sugar. Flatten each ball of
dough, imprinting the pattern.
Bake in the preheated oven for 12 to 15 minutes or until lightly
browned. Transfer cookies to a wire rack; let cool. Makes about 36
cookies.
To Store: Layer cookies between waxed paper in an airtight container;
cover. Store at room temperature for up to 3 days or freeze for up to 3
months.
ANGEL HAIR PASTA
WITH LEMON AND CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (9 ounce) package BUITONI® Refrigerated Angel Hair Pasta
1 1/2 cups cubed cooked chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
Prepare pasta according to package directions.
Toss pasta with chicken, butter, lemon juice, parsley, marjoram and
garlic powder. Season with salt and ground black pepper, if desired.
CHOCOLATE COCONUT
TEA RING
~Shared by Marilyn
M., Canton, OH
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
4 Tbsp. shortening
3/4 to 1 cup milk
1/2 of a 7 oz. bar semi-sweet chocolate, chopped
1 1/3 cup shredded moist coconut
2 Tbsp. sugar
1/4 tsp. cinnamon
Melted butter
Powdered sugar
Preheat oven to 375. Grease a baking sheet; set aside. Sift
flour, baking powder and salt together; cut in shortening. Add enough
milk to make a soft dough. Roll out 1/2 inch thick on floured board.
Shape into a 10 x 6 inch oblong. Sprinkle chocolate, coconut, sugar and
cinnamon on dough and roll up jelly roll fashion. Moisten edges and
seal. Brush with melted butter and put in circle on prepared baking
sheet. Bake 40 minutes. Cover with powdered sugar and serve hot. Serves
6 to 8
HAWAIIAN CANDY
~Shared by Sandi,
Roswell, NM
2 cups sugar
1 tbls flour
3/4 cup milk
1/8 tsp salt
1 small can crushed pineapple, drained
1 tbls butter
1 tsp vanilla
1/2 cup chopped nuts
Mix sugar and flour in saucepan. Add milk and bring to a boil. Allow to
cook a few minutes. Add pineapple and cook slowly to soft ball stage.
Remove from heat. Allow to cool without stirring. Add butter, salt and
vanilla. Beat until creamy. Add nuts. Pour in 8x8" buttered dish.
SPICY CHICKEN FINGERS
~Shared by Jean,
Syracuse, NY
Ingredients:
4 boneless skinless chicken breast halves
1/2 cup buttermilk
1 tsp. salt
1/2 tsp. hot red pepper sauce
1/2 tsp. minced garlic
6 cups vegetables oil
1/2 cup flour
2 large eggs
2 1/2 cups instant potato flakes
Cut your chicken into 3/4 inch strips, removing the tenderloin (a white
strip). In a large bowl mix chicken strips, buttermilk, 1/2 tsp. salt,
hot pepper sauce and garlic. Let stand at room temperature 30 minutes.
Drain and discard marinade. In a large pan, heat oil to 375 degrees.
Meanwhile, on a large plate, mix flour and salt. In a medium bowl beat
eggs. Place potato flakes on plate. Coat chicken in flour, then eggs,
the potato flakes. In hot oil, fry about 8 pieces at a time, about 2
minutes, until golden brown and cooked. Drain on paper towels. May be
served with sweet and sour sauce or blue cheese dip (follows).
Blue Cheese Dip
1/3 cup each mayonnaise, sour cream and buttermilk
2 teaspoons vinegar
1/4 tsp. each pepper and minced garlic
4 ounces blue cheese, crumbled (1 cup)
In a small bowl, mix all but blue cheese with a whisk. Mix well until
blended. Stir in blue cheese. Serve with chicken fingers, and raw
vegetables.
BEST SMOKED MEATLOAF
~Shared by Johnny,
LA
3 pounds of your favorite ground beef (I used beef chuck)
1 medium onion, minced
1 medium bell pepper, minced
1 small jalapeno pepper, minced (optional)
3 cloves of fresh garlic minced
6 eggs
1½ stacks of Ritz crackers
½ cup of grated Parmesan cheese (I used the parmesan and Romano cheese
mixture)
1/3 cup of Texas BBQ Rub
¼ cup of Worcestershire sauce
½ cup of your favorite BBQ sauce (I used Texas' Own BBQ Sauce-Original)
¼ cup of liquid smoke if you are doing this in the oven
1-1/2 foil pan, or a large meatloaf pan, or pan approx 10x5x4
In a large bowl mix all the ingredients. It is best to use your hands
for this, as a spoon just does not work as well. If you are going to
cook this in the oven add the liquid smoke to the mixture, if you are
going to cook on the pit leave out the liquid smoke. Spread evenly in
the foil pan.
Pit cooking - I like to cut about 6 slits in the side of the aluminum
pan before I place the meat loaf on the pit. Cut them about half way up
the sides of the pan. This will allow some smoke to enter the meat and
will also allow for some of the meats juices to escape so the meat loaf
is not as full of grease. Cook uncovered for about 3 hours at 225
degrees on the pit. Remove from the pit and pour the BBQ sauce on top
of the meatloaf and return to the pit for about 30 more minutes. Cook
to an internal temperature of 170 degrees. The meatloaf should be a bit
firm.
Oven Cooking - Bake in the oven at 350 degrees for about 1 to 1½ hours.
Remove from oven and spread the BBQ sauce on the top of the meatloaf
and then return to the oven for and additional 15 minutes.
CHICKEN WITH LEMON
BECHAMEL SAUCE
~Shared by Linda
H., Rosharon, TX
Serves: 4
1 tablespoon olive oil 1 onion, chopped
1 green pepper, sliced fine
1 medium potato, cut into cubes
1 lb. chicken breast, cut into cubes
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped
LEMON BECHAMEL SAUCE
2 Paramount Citrus lemons, sliced
1 ½ tablespoons butter
3 tablespoons flour
1 cup buttermilk
Slice two lemons, set aside. Season chicken with salt and pepper. In a
large skillet, heat olive oil and sauté onion, green pepper and
potatoes for about 5 minutes until just tender. Add chicken breast and
cook for a few minutes.
When the chicken starts to leave some juice, season with salt and
pepper, oregano and rosemary. Cook, stirring for about 10 minutes.
Meanwhile, in a medium sauce pan, melt butter and add flour.
Cook flour with butter for a minute stirring constantly over low heat.
Gradually add milk whisk constantly. Add lemon slices to the sauce and
cook for a few minutes until the sauce is fragrant. Place the chicken
mixture in an oven safe dish. Pour the lemon béchamel sauce over the
chicken. Bake at 375°F for about 25-30 minutes until sauce is lightly
browned and serve immediately.
Source: Paramount Citrus
AMERICAN APPLE PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups peeled, cored and sliced apples
1 cup raisins
1 recipe pastry for a 9 inch double crust pie
1 egg
Preheat oven 425 degrees F (220 degrees C). Spray deep dish pie plate
with cooking spray
Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix
well. Add apples and raisins to sugar mixture; stir until fruit is well
coated.
Spoon apple mixture into pie crust. Place second piecrust on top of
filling, and trim edges. Lightly glaze top of pie with a beaten egg,
then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack,
and cool 30 minutes
CHILI PEANUTS
~Shared by Marilyn
M., Canton, OH
These peanuts are easy to prepare and are as delicious as those you buy
in a gourmet shop. This recipe makes two cups, just enough snacking for
a with few friends or a nice gift to take to as a small hostess/host
gift. Just put in a canning jar and tie a ribbon around the neck of the
jar. You may want to share the recipe with the recipient, if yes print
recipe on blank card stock paper and use a pretty stamp to decorate the
card. Punch hole in card and string ribbon through hole before placing
around neck of jar. Hope you enjoy these also.
2 cups Spanish peanuts (you can get from any supermarket)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 tsp cayenne pepper
1 Tbsp. peanut oil
3 small dried Chiles, crumbled fairly small
Pinch of salt
Preheat oven to 350 degrees. Put peanuts in a large shallow pan; place
in hot oven for about 5 minutes or so, stirring gently to toast the
peanuts. When toasted remove pan from oven. To peanuts add chili
powder, cumin, dried Chiles and oil. Mix well so the mixture is on
every peanut. Return to oven for 5 to 8 minutes. Remove from oven,
sprinkle with dash of salt and shake to be sure salt coats each peanut.
Place peanuts in a bowl and allow to cool. These may be served warm ~
but are more flavorful at room temperature. Yield - makes 2 cups.
TEXAS BRITTLE
~Shared by Lynn,
Roswell, NM
1/2 cup water
1 cup sugar
1 tbls butter
1/2 tsp salt
2 tbls molasses
1 tsp vinegar
3 1/2 cups corn flakes
1 1/2 cups broken pecans
Toss corn flakes and pecans together in a large bowl. Boil sugar, salt,
water, vinegar, butter and molassses together until mixture becomes
brittle when tested in cold water. Pour syrup over corn flakes and
pecan mix. Stir quickly and form into small balls. Makes about 2 doz.
FUDGY BROWNIES
~Shared by Jean,
Syracuse, NY
Instant coffee in the batter intensifies the chocolate flavor. Beating
the sugar and eggs together gives the baked brownies a crackly surface.
1 cup sugar
2 large eggs
1 tablespoon hot water
2 teaspoons instant coffee granules
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup unsweetened cocoa
1/4 teaspoon salt
Cooking spray
1 tablespoon powdered sugar (optional)
Preheat oven to 325°.
Place sugar and eggs in a large bowl; beat with a mixer at high speed
until thick and pale (about 5 minutes). Combine hot water and coffee
granules, stirring until coffee granules dissolve. Add coffee mixture,
butter, and vanilla extract to sugar mixture; beat at low speed until
combined.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, cocoa, and salt, stirring with a whisk. Gradually add
flour mixture to sugar mixture, stirring just until moist (batter will
be thick).
Spread batter into an 8-inch square baking pan coated with cooking
spray. Bake at 325° for 23 minutes or until brownies spring back when
touched lightly in center. Cool in pan on a wire rack. Garnish brownies
with powdered sugar, if desired.
Yield: 16 servings (serving size: 1 brownie)
CALORIES 121 (30% from fat); FAT 4.1g (sat 2.3g,mono 1.3g,poly 0.2g);
PROTEIN 2.4g; CHOLESTEROL 34mg; CALCIUM 10mg; SODIUM 75mg; FIBER 1.4g;
IRON 1mg
SMOTHERED CHICKEN
~Shared by Johnny,
LA
Servings: Serves 4
1 whole chicken or your choice of pieces
1½ cups flour
2 teaspoons salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
4 tablespoons vegetable oil
4 green onions, chopped, white and green parts divided
1 large onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
½ cup water
½ cup white wine
1 cup sliced fresh mushrooms
2 tablespoons chopped fresh flat-leafed parsley
Instructions:
Cut chicken into pieces, remove as much fat as possible, rinse well,
and pat dry. Place flour in a large bowl and mix in seasonings. Heat
oil in a large, heavy skillet. Dredge chicken pieces in flour, shake
off excess, and brown well on all sides in medium-hot oil. You can do
this in two batches. If oil dries up, add a little more. When well
browned, cover chicken with white part of green onions, onion, celery,
and garlic. Add water and wine and sprinkle with salt and pepper.
Reduce heat to medium-low, cover skillet, and simmer for 1 hour,
turning chicken and vegetables occasionally. Add mushrooms and simmer
15 minutes more or until chicken is very tender. Add green part of
green onions and parsley in the last 5 minutes of cooking. Also at this
point, taste for seasonings and add more if needed. Dip off any excess
grease that accumulates on top
Source: “New Orleans Home Cooking” by Dale Curry
MUFFULETTA DIP
~Shared by Linda
H., Rosharon, TX
Makes: 22 servings
Serving size: 2 tablespoons
1 16 ounce jar pickled mixed vegetables (giardiniera)
1 8 ounce package cream cheese, cut up
1 cup shredded provolone cheese (4 ounces)
2 ounces cooked ham, finely chopped
1/2 cup pitted Kalamata and/or green olives, rinsed, drained, and
chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
1/4 teaspoon crushed red pepper (optional)
Milk
Thinly sliced salami
Focaccia squares or sliced ciabatta bread, toasted
Rinse and drain pickled vegetables. Remove stems from peppers; chop
vegetables (you should have about 1 cup). In a 1 1/2- or 2-quart slow
cooker, combine pickled vegetables, cream cheese, provolone cheese,
ham, olives, garlic, Italian seasoning, and, if desired, crushed red
pepper.
Cover and cook on low-heat setting for 2 to 3 hours. Stir until cream
cheese is smooth. Stir in enough milk (2 to 3 tablespoons) to reach
dipping consistency.
Serve immediately or keep warm, covered, on warm setting or low-heat
setting for up to 2 hours, stirring occasionally and adding milk as
necessary. Serve with salami on toasted bread.
Servings Per Recipe 22; Calories 70
CHEESY FRENCH TOAST
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
4 eggs, beaten
1/4 cup milk
1 cup shredded Swiss cheese
1 tablespoon chopped fresh chives
4 teaspoons butter
1 French baguette, cut into 1/2 inch slices
8 ounces sliced ham
1 cup tomato chutney
In a shallow bowl, whisk together the eggs, milk, Swiss cheese and
chives. Melt the butter in a large skillet over medium heat. Dip slices
of bread into the egg mixture, then place them in the skillet. Cook for
3 to 5 minutes per side, or until golden and crispy. Serve with sliced
ham and tomato chutney.
BAKED CHEESE DIP
~Shared by Marilyn
M., Canton, OH
1 cup (8 oz) ricotta cheese
1 cup mayonnaise
1-1/2 cups (6 oz) shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
3/4 cup diced seeded plum tomatoes, divided
1 can (2-1/2 oz) sliced ripe olives, drained, divided
1/4 cup sliced pepperoni
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Assorted crackers
In a large bowl, combine ricotta, mayonnaise, 1 cup mozzarella,
Parmesan cheese, 1/2 cup tomatoes, 6 tablespoons olives, pepperoni,
garlic powder, Italian seasoning and pepper flakes. Spread
into a 9-in. pie plate coated with cooking spray. Sprinkle top with
remaining mozzarella cheese.
Bake at 350° for 25-30 minutes or until edges are bubbly and top is
golden brown. Sprinkle with remaining tomatoes and olives. Serve with
crackers for dipping. Yield: 3 cups - serves 8 or 9.
MEXICAN ORANGE CANDY
~Shared by Mary,
Roswell, NM
1 cup sugar, caramelized
1/4 cup boiling water
2 cups sugar
1 cup milk
Pinch of salt
2 tsps grated orange rind
1 cup chopped pecans
Caramelize the 1 cup of sugar by sifting slowly into hot frying pan,
stirring constantly to prevent burning. Add boiling water to
caramelized sugar and boil until sugar is dissolved. Add 2 cups sugar,
milk and salt and boil to solt ball stage - 236 degrees - stirring
constantly. Just before candy is done, add orange rind. Remove from
heat, cool, beat and add nuts. Drop from teaspoon onto waxed paper.
LENTIL AND WILD RICE
LOAF
~Shared by Jean,
Syracuse, NY
1 1/2 C water
1 1/2 T soy sauce, divided
3/4 C dry brown lentils
1 C cooked wild rice
1/2 C oat bran
1/2 C minced celery
1/2 C chopped walnuts
2 cloves garlic, minced
2 tsp. onion powder
1/2 tsp. curry powder
1/2 tsp. dill
1/2 tsp. fennel
1/2 tsp. pepper
1/2 tsp. sage
Preheat oven to 375° F. Bring water to a boil in a saucepan. Add 3/4
tablespoon soy sauce and the lentils. Reduce heat and simmer for 30
minutes or until lentils are tender. Do not drain. Stir the lentil
mixture in a large bowl with the remaining ingredients. Mix well -- the
lentils will break down. Place in a lightly greased loaf pan. Brush top
of loaf with remaining soy sauce. Bake for about 45 - 60 minutes or
until crisp on the outside. Let stand for 10 minutes before slicing and
serving.
Source: 2005 FabulousFoods.com
TEXAS SHEET CAKE
~Shared by Johnny,
LA
Cake Ingredients
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup real butter
1/3 cup unsweetened Hershey's cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla (I like the Watkins double vanilla or the
Mexican imported real vanilla if you can find it)
Icing Ingredients
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 1/4 cups sifted powdered sugar
1/2 teaspoon vanilla
Instructions
Grease 15x10x1 inch baking pan/cookie sheet; set aside.
Combine flour, sugar, baking soda and salt and set aside.
In a medium saucepan combine butter, cocoa powder and 1 cup water.
Bring mixture just to boiling, stirring constantly.
Remove from heat.
Add the chocolate mixture to dry mixture and beat with an electric
mixer on
medium to high speed until thoroughly combined.
Add eggs, buttermilk and vanilla.
Beat for 1 minute (batter will be thin).
Pour batter into the pan.
Bake in a 350 degree oven about 25 minutes or until wooden toothpick
comes out clean when inserted in the center of the cake.
Pour warm chocolate buttermilk icing over the cake while still warm,
spreading evenly.
Chocolate-Buttermilk Icing:
In a medium saucepan combine butter, cocoa powder and buttermilk.
Bring to boiling.
Remove from heat.
Add sifted powdered sugar and vanilla.
Beat until smooth.
Optional, stir in 3/4 - 1 cup chopped pecans.
Serve directly from the cookie sheet.
CHERRY PORK CHOPS
FREEZER RECIPE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 boneless pork chops
1 tbsp olive oil
1/2 cup beef broth
3 tbsp apple juice
1 can pitted cherries, drained but save juice
2 tsp cornstarch
1 tsp dried crushed rosemary
Heat olive oil in a large skillet. Brown pork chops with a small amount
of salt and/or pepper (to taste), about six minutes each side.
Carefully pour apple juice and broth into skillet, stir well. Simmer
covered for 20 minutes.
In a bowl, combine cherry juice and cornstarch. Add to skillet, stir.
Add cherries and rosemary, bring up the heat slightly and cook until
sauce has thickened, about 3-4 minutes, stirring constantly.
Allow to cool then freeze in freezer container.
On cooking day: Defrost overnight in refrigerator. Empty container into
a skillet and cook on low heat until the pork chops and sauce are
thoroughly heated.
CHUNKS OF SNOW
~Shared by Marilyn
M., Canton, OH
1 pound white chocolate bark coating, chopped
1 (3.5 oz) jar macadamia nuts
1 (6 oz) package sweetened dried cranberries
Melt chocolate coating in a saucepan over low heat, stirring
constantly. Remove from heat; stir in nuts and dried cranberries.
Spread mixture onto a lightly greased baking sheet. Cool. Break into
pieces. Yield - Makes 1 1/2 lbs.
PENUCHE NUTS
~Shared by Bobbi,
Roswell, NM
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
1 tsp vanilla
2 1/2 cups nut meats of choice
Combine sugars and sour cream. Cook over low heat, stirring constantly
until sugars are dissolved. Continue cooking over low heat until a
little of the mixture, dropped in cold water, forms a ball a little
firmer than a soft ball. Remove from heat, add vanilla and nut meats.
Stir until a light sugar coating begins to form on nutmeats. Pour onto
waxed paper and separate the coated nuts.
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"HEALTHIFIED" CHEESE AND BACON STUFFED
MUSHROOMS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
24 large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
2 tablespoons reduced-fat balsamic vinaigrette
2 slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped red onion
1/3 cup finely shredded reduced-fat Italian cheese blend
1/3 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz
container)
1/2 teaspoon Dijon mustard
2 tablespoons Progresso® plain bread crumbs
2 teaspoons chopped fresh Italian (flat-leaf) parsley
Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Chop
enough stems to measure 3/4 cup. Discard remaining stems or reserve for
another use. In large bowl, toss mushroom caps with vinaigrette; place
stem sides down in ungreased 15x10x1-inch pan. Bake 10 minutes. Let
stand until cool enough to handle; drain. Meanwhile, in 10-inch
nonstick skillet, cook bacon until crisp; drain on paper towel. Crumble
bacon; set aside. Remove and discard drippings from skillet. In same
skillet, heat 1 teaspoon of the olive oil over medium heat. Add onion
and chopped mushroom stems; cook 4 to 6 minutes, stirring occasionally,
until nion is tender. In medium bowl, stir onion mixture, bacon,
cheeses and mustard until well blended. Spoon mixture into mushroom
caps; place filled sides up in pan. In small bowl, mix bread crumbs and
remaining 1/2 teaspoon olive oil; stir in parsley. Sprinkle bread crumb
mixture over filled mushroom caps. Bake 10 to 15 minutes or until
thoroughly heated and cheese is melted. Serve warm.
LIGHTER CAESAR SALAD
~Shared by Treva,
NC
1 large head romaine lettuce
3/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 clove garlic, crushed
1 lemon, halved fresh ground black pepper
1/4 cup freshly grated Parmesan cheese
garlic croutons
Wash romaine under cold running water. Trim core, and separate stalk
into leaves; discard wilted or discolored portions. Shake leaves to
remove moisture. Place romaine in a large zip-top plastic bag; chill at
least 2 hours. Combine olive oil and next 4 ingredients in a jar. Cover
tightly, and shake vigorously. Set aside. Cut coarse ribs from large
leaves of romaine; tear leaves into bite-size pieces, and place in a
large salad bowl. Pour dressing over romaine; toss gently until coated.
Squeeze juice from lemon halves over salad. Grind a generous amount of
pepper over salad; sprinkle with cheese. Toss, top with garlic croutons
and serve.
Yield: 4 Servings
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TURKEY SCALOPPINE WITH MARSALA GLAZE
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
Serving size: 3-1/2 ounces of turkey, 2 to 3 slices
INGREDIENTS
- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1 pound boneless turkey breast, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup homemade chicken broth or canned reduced-sodium chicken
broth
- 1/4 cup sweet marsala wine
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon grated lemon zest
DIRECTIONS
Mix the flour with the seasoned salt and pepper in a pie plate or
plastic bag. Dredge the turkey slices and shake off the excess.
Heat a large skillet and spray well with non-stick pan spray. Cook the
cutlets in a single layer over medium-high heat about 2 minutes on each
side, or until light tan in color. Remove the turkey to a warm platter.
Add the white wine, chicken broth, marsala, garlic, and brown sugar to
the skillet. Stir, scraping any bits form the bottom of the pan. Bring
to a boil and reduce the sauce to about 1/2 cup.
In a small bowl, mix the cornstarch with 2 tablespoons water. Add to
the sauce, bring to a boil, and stir in the lemon zest.
Reduce the heat. Return the turkey to the skillet. Coat with sauce to
glaze, and heat thoroughly, about 5 minutes.
Nutritional Information Per Serving: Calories: 172, Fat: 1 g,
Cholesterol: 82 mg, Sodium: 192 mg, Carbohydrate: 7 g, Dietary Fiber: 0
g, Sugars: 3 g, Protein: 31 g Diabetic Exchanges: 1/2 Starch, 4 Very
Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
CHICKEN OLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound boneless skinless chicken breast, cut into bite-size
pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, sliced and separated into rings
- 14-1/2 ounce can Mexican-style stewed tomatoes
- 1 cup frozen (thawed) whole kernel corn
- 1/4 cup chopped fresh cilantro or sliced scallions
DIRECTIONS
Sprinkle the chicken with the cumin and pepper and toss to mix well.
Set aside.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for several mixture, until
nicely browned. Add the onions, reduce the heat to medium, cover, and
cook for a couple of minutes, until the onion softens.
Add the undrained tomatoes to the skillet and let the mixture come to a
boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the
corn and cook covered for 5 minutes more.
Serve hot, topping each serving with a sprinkling of the cilantro or
scallions. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving (1/4 of recipe): Calories: 231,
Carbohydrate: 18 g, Cholesterol: 65 mg, Fat: 5.2 g, Saturated Fat: 0.9
g, Fiber: 3.2 g, Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2
Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
SALSA BEAN DIP
~Shared by Mary S.,
Nashville, TN
Yield: 14 servings (Serving size: 2 tablespoons)
INGREDIENTS
- 3/4 cup mild or medium thick and chunky salsa
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 1 teaspoon lemon juice
- 1 teaspoon dark brown chili powder (or to taste)
- 1 teaspoon ground cumin
- 1/8 teaspoon salt
DIRECTIONS
Place the salsa in a sieve over a large bowl. Tap the sieve
occasionally to help the salsa drain until the chunky part remains in
the sieve, about 3 to 4 minutes. Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and
cumin. Stir until combined. Transfer to a serving bowl.
Serve at once or cover and refrigerate for several hours. Serve with
baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4
days.
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
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EGG SALAD SANDWICH
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
Serving Size: 1/3 cup egg salad with 1 bread slice
INGREDIENTS
- 2 hard-cooked large eggs, cooled under running water
- 1 tablespoon fat-free sour cream
- 2 teaspoons reduced-fat mayonnaise
- 1/4 teaspoon Dijon-style mustard
- Pinch salt (optional)
- 1/4 cup finely chopped celery
- 2 slices reduced-fat whole-wheat bread
- Paprika for garnish (optional)
DIRECTIONS
Cut each egg in half. Carefully remove the yolks. Discard one yolk.
In a small bowl, mash the remaining egg yolk. Add the sour cream,
pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix
well. Stir in the celery. Chop the egg whites and stir them into the
yolk mixture.
Spread the mixture on each slice of bread. Serve as open-faced
sandwiches. If desired, garnish with a light sprinkling of paprika.
Nutritional Information Per Serving: Calories: 148, Fat: 7 g,
Cholesterol: 215 mg, Sodium: 296 mg, Carbohydrate: 14 g, Dietary Fiber:
3 g, Sugars: 4 g, Protein: 9 g Diabetic Exchanges: 1 Starch, 1
Medium-Fat Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
TUNA STUFFED PEPPERS
~Shared by Maggie,
TX
Ingredients
1 large can of tuna in water, drained
1 ripe red bell pepper, sliced in half length ways and hollowed out
1 tablespoon chopped fresh parsley
1/4 cup chopped celery
1 tablespoon of lemon juice
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon of olive oil
Step 1
In a large bowl, combine the tuna, celery, onion, lemon juice, parsley,
garlic powder, salt and pepper. Mix well and refrigerate until chilled.
Step 2
When tuna salad is chilled, fill each red pepper half equally. Top with
a little ground pepper and garnish with cucumber slices. Goes great
with your favorite potato salad.
Serves 2
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TEXAS BEEF SKILLET
Enjoy a classic Texan combination of beef and beans with a kick of
chili powder. This is a quick and easy ground beef dinner made in the
skillet.
Serves: 6
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
16 ounces can tomatoes, cut up
15 1/2 ounces can red kidney beans
3/4 cup quick-cooking rice
3/4 cup water
3 tablespoons chopped green pepper
3/4 cup shredded sharp American cheese (3-oz)
Instructions
In skillet, cook ground beef and onion till beef is brown and onion is
tender; drain off fat.
Sprinkle meat mixture with chili powder, salt and garlic salt. Stir in
undrained tomatoes, undrained beans, uncooked rice, water and green
pepper.
Cover and simmer, stirring occasionally, for 20 minutes.
Top with cheese. Cover and heat till cheese melts, about 3 minutes
longer. Sprinkle with crushed corn chips, if desired.
Source: Recipe Lion
LEMON PUDDING CAKE
This is from My Little Black Book of Secret Recipes and Treasured
Family Favorites Volume II by Jo N. Howard, Home Economist, Food
Stylist and Catering Consultant.
5 eggs, separated
1/2 c. fresh lemon juice
2 tsp. grated lemon rind
2 tbsp. butter, melted
1 3/4 c. sugar
1 3/4 c. milk
3/4 c. all purpose flour
1/2 tsp. salt
Beat together egg yolks, lemon juice, rind, butter and 1 1/4 cups sugar
in large bowl for 2 minutes or until well blended. Add milk, then flour
and salt; beat at low speed just until combined. Beat egg whites with
and electric mixer until soft peaks form. Gradually add remaining 1/2
cup sugar to the egg whites and continue to beat until glossy peaks
form, about 2 minutes. Fold whites into lemon mixture.
Pour mixture into a 2 quart baking dish which has been sprayed with
baking spray. Bake at 350 degrees for 40 minutes or until wooden pick
inserted in cake center comes out clean. Serve warm.
Note: Lemon pudding forms in the bottom of the baking dish and should
be spooned around or on each serving of the cake.
PASTA VEGETABLE SALAD
2 tablespoons cider vinegar
2 tablespoons tomato sauce
2 teaspoons sugar
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon dried marjoram leaves
1/4 teaspoon basil
1/4 teaspoon salt or to taste
1 cup uncooked penne or similarly shaped pasta
1 large tomato, cubed
1 small zucchini, cubed
1 medium red or yellow pepper, seeded and chopped
1 cup broccoli or cauliflower florets
In a serving bowl combine the vinegar and tomato sauce. Stir to mix
well. Stir in the sugar, oil, garlic, marjoram, basil and salt. Set
aside. Meanwhile add the tomatoes, zucchini, pepper and broccoli to the
bowl with the dressing. Stir to mix well. Stir in the pasta. Serve
immediatelyor cover and refrigerate 1 hour or up to 36 hours before
serving. Stir before serving.
HAWAIIAN STUFFED
CHICKEN BREASTS
Makes 4 servings
2/3 c. hot water
2 tbsp. margarine
2 c. Stove Top in the canister chicken flavor stuffing mix
1 can (8 1/4 oz.) crushed pineapple in syrup
4 boneless, skinless chicken breast halves, pounded 1/4 in. thick
1 med. green pepper*, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1/4 tsp. ground ginger
*or use 1/2 red pepper and 1/2 green pepper
Heat oven to 400 degrees.
Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half
the pineapple and syrup. Spoon stuffing evenly on chicken; roll
tightly, secure with toothpicks. place in 9 inch square pan with any
remaining stuffing in center.
Mix remaining pineapple and syrup, sugar, vinegar and ginger, spoon
over chicken.
Bake for 30 minutes or until thoroughly cooked.
T-BONE STEAK WITH
BACON-MUSHROOM SAUCE
2 beef T-bone steaks (1 lb.) 1-inch thick
5 slices Oscar Mayer bacon, cut into 1/4-inch pieces
1/2 lb. pkg. sliced fresh mushrooms
1/4 cup A.1. Original steak sauce
1/4 cup dry sherry or water
1 tsp. brown sugar.
1. Heat grill to medium. Grill steaks 7 to 8 minutes on each side or to
medium doneness (160F).
2. Meanwhile, cook bacon in large skillet on medium heat 5 minutes or
until crisp, stirring occasionally. Drain bacon on paper towels.
Discard drippings from skillet. Add mushrooms to skillet; cook 5
minutes, stirring occasionally. Stir in bacon, steak sauce, sherry and
sugar. Bring to boil; simmer on medium-low heat 5 minutes, stirring
occasionally.
3. Serve steaks topped with mushroom sauce.
Substitute:
Substitute porterhouse steaks for the T-bone steaks.
Use Your Broiler:
Cook steaks under the broiler instead of the grill.
Source: http://www.kraftrecipes.com/home.aspx
CREAMY CELERY BEEF
STROGANOFF
2 lbs. beef stew meat, cut into 1-inch cubes
1 can cream of celery soup
1 can cream of mushroom soup
1 medium onion, chopped
6 oz. jar sliced mushrooms, drained
1 envelope onion soup mix
1/2 tsp. pepper
1 cup (8 oz.) sour cream
Hot cooked noodles
In a 3-quart slow cooker, combine the first 7 ingredients. Cover and
cook on low for 8 hours or until beef is tender. Stir in sour cream.
Serve with noodles. Yield: 6 servings.
Source: The Parkersburg News and Sentinel - 2007 Cookbook
ALMOND RICE PILAF
3/4 cup chopped onion
1/2 cup slivered almonds
1 Tbs. butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
In a saucepan, saute onion and almonds in butter until the onions are
tender and the almonds lightly brown. Add broth and bring to a boil.
Stir in rice and cover. Remove from heat and let stand 5 to 8 minutes
or until liquid is absorbed.
Source: http://Rec.food.recipes
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A
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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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