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A
to Z
Recipes
January 1,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Happy New Year! There's all sorts
of food traditions for January 1st, depending upon where it is you
live. They normally represent wealth, health, etc. Since I've not
followed the tradition for many years now, I guess I risk having a bad
year. However, I believe health, wealth and all else are what you make
of it. I'll keep plugging along and hope for the best. Although some
nice pork, black-eyed peas, and cabbage would taste pretty good right
about now!
The Monthly Theme topic will
be announced in Wednesday's issue. I couldn't quite decide so I'll
sleep on it another couple of days.
We'll see you here again on Wednesday, God willing.
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
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“We
will open the book. Its pages are blank. We are going to put words
on them ourselves. The book is called Opportunity and its first chapter
is New Year's Day.”
~Bill Vaughn
(American industry
author, mentor and subject-matter expert)
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~Shared by Treva, NC
My New Year Prayer
The time has come to say good by
A year of happiness and of sorrow
I pray the war will end soon
So we'll have a better tomorrow.
A year of happiness for all
When friends can get together
The blessings of a family
That we will love forever.
For those that have lost loved ones
My sympathy, I send your way
And hope that prayer and the love of God
Will help you through each day.
For those who have brought new life in the world
Congratulations to you
Thank the Lord in Heaven above
For making your dreams come true.
For those that are sick, in so much pain
May God Bless your health today
Ease your burden and give you peace
Help you in every way.
May His grace shine down upon you
As we start a brand New Year
Praying the New year brings to you
Much happiness and cheer
~Ginny Bryant
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If
you'd like to get yourself some good juju for 2012, here are ten ways to eat for
luck on New Year's Day.
1. Eat twelve grapes at midnight. The Spanish and Portuguese eat twelve
grapes as the clock chimes twelve times for midnight, to symbolize the
twelve months of the new year. Incidentally, eating grapes this quickly
is not as easy as it may sound.
2. Seek out ring-shaped food for breakfast. Consider bagels or
doughnuts for breakfast (don't you always?), which represent not only
carby deliciousness, but also the year coming full circle.
3. Down some pig. Lots of people consider pork to be the luckiest of
all foods to eat on New Year's Day. Why? Pigs are rotund, which
represents prosperity (not, as it turns out, weight gain). They also
"root forward" with their noses, which is supposed to symbolize
progress. You can choose to eat your lucky pig any which way, including
ham, sausage, whole roasted suckling pig, ham hocks, bacon,
pancetta...sorry, where was I?
4. Smash a pomegranate on the floor. (And waste a perfectly good piece
of fruit?) In Greece, when the new year turns, a pomegranate is smashed
on the floor in front of the door to break it open and reveal seeds
symbolizing prosperity and good fortune. The more seeds, the more luck.
5. Roast whole fish for lunch. Fish are lucky in three ways:
their scales resemble coins, they travel in schools, which represents
prosperity, and they swim forward, symbolizing progress. This option
has the added benefit of complying with whatever New Year's dietary
resolutions you've likely made.
6. Slurp soba noodles without breaking them. In Japan, long buckwheat
noodles symbolize long life, and are therefore lucky--but only if you
eat them without chewing or breaking them. So get your slurping
technique down.
7. Nosh on greens. They resemble paper money, and who doesn't want more
money next year? Everything from cabbage to kale to your Mesclun salad
mix applies here.
8. Whip up a batch of Hoppin' John. This dish of black-eyed peas and
rice is customary for New Year's Day in the American south, where
black-eyed peas are considered auspicious based on their resemblance to
coins.
9. Cook some lentils. Can you guess what lentils resemble? Money! Yes,
these coin-shaped legumes are lucky in Brazil and Italy, and are said
to have been eaten for luck since the Roman times.
10. Bake a coin into a cake. The second Greek tradition on our list,
this involves a special lemon-flavored cake called a vasilopita baked
with a coin inside (again with the money!). Whoever finds the coin gets
a year of good luck. That, or a chipped tooth.
~Elizabeth Gunnison
Source: http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/12/lucky-food-new-year.html#ixzz1i4rOCFFn
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: To be announced
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
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recipe format and made you a hero. PLEASE provide a recipe,
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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
"To be announced". If you send
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collect them the remainder of this month and post them
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Healthy Lifestyle
~Shared by Johnny,
LA
A woman walked up to a little old man rocking in a chair on his porch.
"I couldn't help noticing how happy you look," she said. "What's your
secret for a long happy life?"
"I smoke three packs of cigarettes a day," he said. "I also drink a
case of whiskey a week, eat fatty foods, and never exercise."
"That's amazing," the woman said. "How old are you?'
"Twenty-six," he said.
~Shared by Treva, NC
Q: How many divorced men does it take to change a light bulb?
A: None. They never get the house.
bareMinerals
now on Beauty.com!
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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
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Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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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
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Looking for a particular
recipe, ingredient or
submitter?
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SALISBURY STEAK
~Shared by Lois S.,
Kissimmee, FL
Hamburger Mixture:
2 strips bacon (cooked & diced)
1 lb. hamburger
1 small onion (chopped)
salt & pepper to taste
2 T. cooking oil
Sauce:
1 T. chopped onion
1/2 T. minced green pepper
4 T. flour
1 can tomatoes (1 lb. can)
1/2 tsp. celery salt
1 bay leaf
1/2 cup water
salt & pepper to taste
Mix together bacon, hamburger onion, salt & pepper. Shape into 6
oval patties. Brown in small amount of oil. remove patties. Pour
off oil from skillet except for 2 T. Add onion and green pepper
to skillet and cook until tender. Stir in flour and remaining
ingredients. Mix well. Add patties and simmer 45 minutes. Makes six
servings. Serve with sauce. Also good over rice.
HAM SALAD BISCUITS
~Shared by Jim D.,
WA
Ingredients
2 cups chopped cooked ham
2 hard boiled eggs, chopped
1/4 cup chopped celery
1/4 cup chopped, sweet onion
3/4 cup Duke's
1 Tbsp. sweet pickle relish
1 Tbsp. prepared mustard
Salt and Cayenne pepper to taste
Mix all ingredients and serve on biscuits.
These tasty snacks are great for lunch and even as appetizers.
Source: Duke's
BANANA LAYER CAKE
~Shared by Bobbi,
Roswell, NM
2 1/2 cups cake flour
1 2/3 cups sugar
1 1/4 tsps baking powder
1 1/2 tsps baking soda
2/3 cup shortening
1/2 cup buttermilk
2 eggs
2/3 cup chopped nuts
1/3 cup buttermilk
1 1/4 cups mashed bananas
Sift flour, sugar, baking powder and soda together. Add shortening and
beat 2 minutes. Add 1/2 cup buttermilk and eggs and beat 2 more
minutes. Fold in nuts, buttermilk and bananas until blended. Pour into
two greased and floured 8" pans, bake 30 to 35 minutes at 350 degrees.
PRESSURE COOKER
CHOCOLATE CAKE
~Shared by Mary H.,
Montreal, Canada
1 1/2 cups flour
3/8 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons butter or shortening
1 cup sugar
2 eggs
2 squares (ounces) chocolate
3/4 cup milk
1/2 teaspoon vanilla
Stir together flour, baking soda and salt. Cream the butter until
soft. Gradually add the sugar, while beating constantly.
Beat eggs until thick. Add to creamed mixture, and beat
hard. Melt the chocolate, cool, then stir into the batter; mix
well.
Add the dry ingredients to the creamed mixture alternately with the
milk and vanilla mixed together. Beat well at each addition.
Butter the inside of the pressure cooker generously. Turn in the
batter, adjust the cover and set over very low heat. When the
steam comes through the vent, count 20 minutes' cooking time.
Test cake for doneness. Do not at any time place the indicator
over the vent pipe.
When the cake has cooled, open the cooker. Let the cake cool for
5 minutes. Unmold on a cake rack to cool completely. Frost
as desired.
BLACK-EYED PEAS WITH
SMOKED SAUSAGE
~Shared by Johnny,
LA
Makes 8 to 10 servings
1 pound dried black-eyed peas
1 pound smoked sausage, diced or thinly sliced
1 cup chopped yellow onion (1 medium)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced garlic
5 sprigs of fresh thyme
4 bay leaves
3 teaspoons finely chopped parsley
8 cups chicken stock
1 tablespoon chopped green onions
Cornbread muffins
Rinse, pick over and soak peas overnight. The next day, drain and rinse
the peas before use.
In a large pot, over medium heat, render the sausage for 5 minutes.
Stir in the onions, salt, cayenne, garlic, thyme, bay leaves and
parsley. Saute for 5 minutes, or until the onions are wilted. Stir in
the chicken stock, peas and garlic.
Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the
peas are tender. Spoon the peas and sausage in the center of a shallow
bowl. Garnish with green onions. Serve with cornbread muffins.
CHEESE BALLS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 (8 ounce) packages cream cheese, softened
1/2 cup shredded sharp Cheddar cheese
3 ounces blue cheese
1/2 cup butter, melted
1/2 cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts
In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese,
butter, olives, green onions, garlic salt, and Worcestershire sauce.
Cover, and refrigerate 30 minutes, until firm.
Form the mixture into 2 balls, and roll in the walnuts to coat.
CROCK POT BRISKET
~Shared by Jean,
Syracuse, NY
1 (5 to 7 lb.) beef brisket
1 head garlic, divided into cloves
6 T. Tony Chachere's seasoning
2 tsp. red pepper
1 onion, chopped
2 (10 1/2 oz.) cans cream of mushroom soup
1/2 C. water
Cornstarch, for thickening
2 T. Kitchen Bouquet (more if needed)
Trim brisket of fat and cut each garlic clove in half. Stud meat with
garlic pieces. Generously sprinkle Tony Chachere's and red pepper over
meat. Add onion, soups and water. (You can use the reduced-fat mushroom
soups if desired). Cook on LOW for 8 to 10 hours.
Remove brisket and allow liquid in slow cooker to cool. As fat rises to
the top, skim and add cornstarch for thickening and Kitchen Bouquet for
color to make gravy. Slice brisket and serve. Yields 8 servings,
DATE, WALNUT, AND
BLUE CHEESE BALL
~Shared by Treva, NC
Prepare this retro-chic snack up to two days ahead, and serve with
crackers, bread, or veggies.
YIELD: 14 servings (serving size: 2 tablespoons)
1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat-free cream cheese, softened
3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced fresh flat-leaf parsley
2 & 1/2 tablespoons finely chopped walnuts, toasted
1. Place first 4 ingredients in a large bowl; beat with a mixer at
medium speed 2 minutes or until smooth and creamy. Add dates, shallots,
lemon rind, salt, and pepper; beat at medium speed until well blended,
scraping sides of bowl as necessary.
2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a
ball, using a rubber spatula. Wrap cheese ball in plastic wrap; chill
overnight.
3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball;
gently roll in nut mixture, coating well. Place on a serving plate.
Serve immediately, or cover and refrigerate until ready to serve.
Amount per serving Calories: 78; Fat: 4.8g; Saturated fat: 2.6g;
Monounsaturated fat: 1.2g; Polyunsaturated fat: 0.7g; Protein: 4.2g;
FROSTED CHRISTMAS
PECANS
~Shared by Marilyn
M., Canton, OH
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 pound pecans
1 egg white
1 Tbsp. water
In a bowl mix together, brown sugar, sugar, cinnamon, nutmeg and salt.
Pour pecans in another large bowl.
In a separate small dish mix well the egg white and water.
Pour egg and water mixture over pecans and mix well.
Pour dry ingredient mixture over pecans and mix until all pecans are
well coated.
Spread pecans evenly on a cookie sheet.
Bake 1 hour at 250 degrees, stirring every 15 minutes. Enjoy.
LINDA'S CHICKEN
CUCUZZA WITH SPINACH
OVER RICE
~Shared by Linda
H., Rosharon, TX
1-2 Tbsp olive oil
1 large onion chopped
1 carrot, diced fine
2 Tbsp real bacon bits
1 lb ground chicken breast
1 Tbsp cumin seed, crushed
1 Tbsp coriander seed, crushed
Fresh grated nutmeg
Fresh ground pepper
Salt to taste
1 Cucuzza squash, peeled and diced
2 c. baby spinach, chopped in food processor
¼ c. chicken sock
1 c. heavy cream
1 Tbsp Dijon mustard
Flat leaf parsley, chopped
Brown rice, cooked
Saute onions and carrots in oil. Add spices. Cook 1
minute. Add chicken and cook until no longer pink. Add
stock, squash and spinach until tender. Stir in cream and
mustard; simmer for about 15-20 minutes until desired thickness.
Serve over rice with parsley.
BOSTON CREAM PIE
(CAKE)
~Shared by Deb,
Roswell, NM
3 tbls shortening
1/2 cup sugar
1 egg
2/3 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup sweet milk
1/4 tsp vanilla
Cream shortening and sugar; add beaten egg and stir well. Sift dry
ingredients and add to mixture with vanilla. Bake in moderate oven, 350
degrees, in 8 or 9 inch layer pan. When cool, split and spread
with the following filling, between and on top.
Filling;
1 cup sugar
1 cup flour
2 1/2 cups milk
2 eggs
1 tsp vanilla
Mix and cook in top of double boiler until thick When cool, add
vanilla. Spread and top with chopped nuts.
RED LENTIL SOUP WITH
LEMON
~Shared by Johnny,
LA
Makes 4 servings
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of chili powder or cayenne
1 quart chicken or vegetable stock
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, or more to taste
3 tablespoons chopped cilantro
Good olive oil for drizzling
Chili powder for dusting
Heat 3 tablespoons olive oil in a large pot and sauté onion and garlic
until golden, about 4 minutes. Stir in tomato paste, cumin, salt,
pepper and chili powder or cayenne, and sauté for a couple more minutes.
Add stock, water, lentils and carrot. Bring to a simmer. Partially
cover the pot and turn the heat to medium-low. Simmer until the lentils
are soft, about 30 minutes. Taste and add additional salt, pepper,
chili powder or cayenne if necessary.
Purée half of the soup (with an immersion blender or in a blender or
food processor), then add back to the pot. The soup should be somewhat
chunky. Reheat the soup gently.
When hot, stir in the lemon juice and cilantro. Serve the soup drizzled
with olive oil and lightly dusted with chili powder.
PEANUT
BUTTER-CHOCOLATE BARS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup butter
1 1/2 cup graham cracker crumbs
14-oz. can sweetened condensed milk
1 cup peanut butter chips
12-oz. pkg semi-sweet chocolate chips
Melt the butter in a 13x9 inch baking dish in a 350 F oven. When
melted, tilt the baking dish to evenly coat the bottom with
butter. Sprinkle the graham cracker crumbs over the butter.
Press lightly and evenly over the bottom of the dish. Pour
on the sweetened condensed milk and then top with the peanut butter
chips. End with the semi-sweet chocolate chips. Press down
on the top layer so the chips are in the sweetened condensed
milk. Bake at 350 F for 25 minutes or until the top is
golden. Cool and cut into bars. Makes 2 to 3 dozen bars
Source: Gooseberry Patch - Corrine Lane
SAUERKRAUT CASSEROLE
~Shared by Jean,
Syracuse, NY
1 large can sauerkraut, drained
1 2-pound tenderloin
2 cans cream of mushroom soup
1 1/2 cup water
1 1/2 package onion soup mix
1 package kulski noodles
Cook noodles, drain. Brown the meat, remove meat from pan, pour soup
and water into pork drippings. Mix kraut with noodles, add meat then
liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is
tender.
CARAMELIZED ONION
TARTLETS
~Shared by Treva, NC
YIELD: Serves 10 (serving size: 2 tartlets)
HANDS-ON: 40 Minutes
TOTAL: 1 Hour, 5 Minutes
2 teaspoons olive oil
2 small red onions, thinly sliced
2 small yellow onions, thinly sliced
1 tablespoon white balsamic vinegar
1 sheet frozen puff pastry dough, thawed
1/3 cup shredded Asiago cheese
1/4 teaspoon kosher salt
1. Heat oil in a skillet over medium-high heat. Add onions; sauté 5
minutes. Reduce heat to medium. Cook for 15 minutes; stir occasionally.
Add vinegar.
2. Preheat oven to 400°.
3. Unfold dough, and place on a work surface lightly dusted with flour.
Roll into a 10 x 9-inch rectangle. Cut dough into 20 (2 1/4 x 2-inch)
rectangles. Score each rectangle about 1/8-inch from edge. Prick dough
pieces liberally with a fork. Arrange on a baking sheet lined with
parchment paper; chill 10 minutes.
4. Sprinkle about 3/4 teaspoon cheese over each tartlet; top with about
1 tablespoon onion mixture. Sprinkle with salt. Bake at 400° for 15
minutes or until dough is lightly browned.
Amount per serving Calories: 179; Fat: 11.7g; Saturated fat: 2.3g;
Monounsaturated fat: 2.8g; Polyunsaturated fat: 5.6g; Protein: 3.2g;
Carbohydrate: 15.3g; Fiber: 1.1g; Cholesterol: 4mg; Iron: 0.7mg;
Sodium: 153mg; Calcium: 42mg
Source: Cooking Light DECEMBER 2011
CRANBERRY DELIGHT
SPREAD
~Shared by Marilyn
M., Canton, OH
1 pkg. (8 oz) cream cheese, softened
2 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. sugar
2 tsp. grated orange peel
1/8 tsp. cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans
Crackers Keebler® Town House® Original
In small mixing bowl beat cream cheese, orange juice concentrate,
sugar, orange peel and cinnamon on medium speed of electric mixer until
fluffy.
Stir in cranberries and pecans. Refrigerate at least 1 hour for flavors
to blend. Garnish as desired. Serve with crackers.
BUTTERMILK SCONES
~Shared by Linda
H., Rosharon, TX
3 cups flour
1/3 cup sugar
1 teaspoon salt
2½ teaspoons baking powder
½ teaspoon baking soda
3/4 cup (1½ sticks) unsalted butter
1 cup buttermilk
½ cup currants (optional)
1 tablespoon heavy cream, for brushing
Preheat oven to 400ºF. Combine the flour, sugar, salt, baking powder
and baking soda in a large bowl. Add butter and mix with your
fingertips to a coarse meal. Add buttermilk and mix just until
combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to
3/4 inch thick rounds. Cut each round into 8 wedges and place slightly
separated on a greased baking sheet. Brush the tops with the cream, and
bake for 15 minutes, or until lightly browned. Serve warm, split in
half with butter and marmalade.
CREAM LAYER CAKE
~Shared by Sandi,
Roswell, NM
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 cup milk
2 1/2 cups flour
2 1/2 tsps baking powder
1 tsp vanilla
Cream butter and sugar, add eggs one at a time, beating well. Add flour
and baking powder alternately with the milk and vanilla, blending
thoroughly. Pour into 2 greased and floured 9 inch layer pans Bake at
350 degrees 25 to 30 minutes. When cook fill between layers and top
with sweet whipping cream that has been flavored to taste.
EGGS PONTCHARTRAIN
~Shared by Johnny,
LA
Makes 4 servings
Lettuce leaves, for serving
1 pound fresh crab meat
1/2 pound fresh shrimp (either cooked bay shrimp or medium shrimp that
have been cooked and peeled)
4 hard-cooked eggs, peeled
4 tomatoes
Creole dressing (recipe follows)
Line 4 plates with the lettuce. Place 1/4 of the crab meat in center of
each plate. Arrange portions of the shrimp around crab meat. Slice the
eggs into thin circles and place egg slices on top of crab meat. Slice
the tomatoes and arrange tomato slices around outside of plates.
To serve, drizzle a portion of the dressing over each salad and serve
immediately.
CREOLE DRESSING: Combine 2 finely minced garlic cloves with 1 teaspoon
salt, 1 teaspoon black pepper, 1 teaspoon sugar and 2 tablespoons
Creole (or Dijon-style) mustard; stir to make a paste. Whisk in 1/3 cup
red-wine vinegar, then slowly whisk in 1 cup vegetable oil.
ORIGINAL KOLB'S
HOUSE DRESSING
~Shared by Johnny,
LA
Makes about 2 cups
1 cup Creole Mustard
1/4 cup tarragon vinegar
1/4 cup salad oil
1 tablespoon sugar
1/4 cup water
2 tablespoons lemon juice
Whisk together and serve.
BATTER BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 1/2 cup flour
2 tbsp sugar
1 tsp salt
1 pkg. yeast
1 cup milk
2 tbsp shortening
1 egg
1 to 2 tsp margarine, melted
Mix the flour, sugar, salt, and yeast in a large bowl. Heat the
milk and shortening until warm. Beat the egg into the milk.
Stir the milk mixture into the dry ingredients. Scrape the batter
down from the sides of the bowl. Cover and let rise in a warm
place until double. Stir the batter down to almost original
size. Spread in a 9 x 5 inch loaf pan. Let rise until
double. Bake at 350 F for 40 minutes. Remove from the pan
immediately. Brush with margarine and let cool.
Source: Gooseberry Patch - Theresa Bruner
SHRIMP ETOUFFEE
~Shared by Jean,
Syracuse, NY
Ingredients:
1 lb. fresh or frozen medium raw shrimp (in shells)
1/2 cup margarine or butter
2 tbs. all purpose flour
1 med. onion, chopped (about 1/2 cup)
1 small green pepper, chopped (about 1/2 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
1 clove garlic, finely chopped
1 cup water
2 tbs. snipped parsley
2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
1/8 to 1/4 tsp. red pepper sauce
Hot cooked rice
Directions:
Peel shrimp. If shrimp are frozen, do not thaw; peel under cold running
water. Make a shallow cut lengthwise down back of each shrimp; wash out
sand vein. Heat margarine or butter in electric skillet at 350 F. until
melted. Stir in flour. Cook, stirring constantly until bubbly and
brown, about 6 minutes. Stir in onion, green pepper, celery and garlic.
Cook and stir until vegetables are crisp-tender, about 5 minutes. Stir
in shrimp, water, parsley, lemon juice, salt, pepper, and pepper sauce.
Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally
until shrimp are pink, about 5 minutes.
Serve over rice.
Serves 4.
BACON-HERB CUPCAKES
~Shared by Treva, NC
Try these as a perfect companion to a cocktail. Test Kitchen Specialist
Marian Cooper Cairns likes to use a combination of parsley, thyme, and
oregano, but sage, rosemary, basil, and chives will work just as well.
Using a small cookie dough scoop for the batter gives the baked
cupcakes a pretty round top.
YIELD: Makes about 32
TOTAL: 1 Hour, 21 Minutes
1 & 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon
1/2 cup melted butter
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour
6 ounces cream cheese, softened
Garnishes: assorted fresh herbs, cooked and crumbled bacon
1. Preheat oven to 375°. Stir together first 6 ingredients. Stir in
flour until blended. (Mixture will be thick.) Spoon batter into lightly
greased miniature muffin pans, filling completely full.
2. Bake at 375° for 26 to 28 minutes or until golden brown. Remove
cupcakes from pans to a wire rack, and cool completely (about 30
minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish,
if desired.
Source: Southern Living MARCH 2011
PINK POWDER PUFF
CRUNCH
~Shared by Marilyn
M., Canton, OH
9 cups Rice Chex® cereal
1 1/2 cups semi-sweet chocolate chips
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 large box strawberry flavored gelatin (8 serving size)
Measure cereal into large bowl. In 1-quart microwavable bowl, microwave
chocolate chips and butter uncovered on High 1 minute. Stir; microwave
30 seconds longer or until mixture can be stirred smooth; stir in
vanilla. Pour over cereal, stirring until evenly coated.
In 2-gallon large food-storage plastic bag, mix powdered sugar and
gelatin. Add cereal mixture. Seal bag and shake until well coated.
Spread on waxed paper; cool about 15 minutes. Store in airtight
container.
BUTTER RUM CAKE
~Shared by Lynn,
Roswell, NM
1/2 pound butter
1 3/4 cups sugar
5 eggs
1 tsp rum flavoring
1 tsp vanilla
2 cups sifted flour
Cream butter thoroughly and add sugar gradually. Add eggs one at a
time; mix well. Add extracts. Add sifted flour a little at a time and
blend well. Pour batter into greased and floured 10 inch tube pan. Bake
at 325 degrees for about 1 hour or until toothpick comes out clean.
Butter Rum Icing:
1/2 cup water
1 cup sugar
1 tsp rum flavoring.
Bring water and sugar to a boil. Cool and add rum flavoring. Use pasty
brush and apply to warm cake.
DEVILED EGG DIP
~Shared by Johnny,
LA
Here's a way to take an old-time favorite and "spread" it around a bit.
Our Deviled Egg Dip is a great addition to your party offerings.
Yields: 1 1/2 cups
Preparation Time: 10 min
6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cayenne
In a food processor or blender, combine all the ingredients and process
until smooth. Refrigerate until ready to serve.
GRILLED STEAK POTATO
SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 lb. small red potatoes halved
2 T. olive oil
1/2 t. salt
1/4 t. pepper
1 large sweet yellow pepper chopped
1 large sweet red pepper chopped
1 medium red onion halved and sliced
1 cucumber chopped
1 1/4 C. grape tomatoes, halved
1/2 lb. fresh mozzarella cheese cubed
3/4 C. Greek vinaigrette
1/2 C. halved Greek olives
1 (2 1/4 oz) can sliced ripe olives drained
2 T. minced fresh oregano or 1 t. dried oregano
Drizzle potatoes with oil and sprinkle with salt and pepper; toss to
coat. Grill potatoes, covered over medium heat for 20-25 minutes
or until tender. Place in a large bowl. Add the remaining
ingredients; toss to coat. Serve salad warm or cold.
RICH CHOCOLATE FUDGE
~Shared by Jean,
Syracuse, NY
1/2 pound butter
5 cups sugar
1 can evaporated milk
2(8-ounce) package chocolate chips
1 teaspoon vanilla
1/2 cup nuts(optional)
Place butter, sugar, milk in pan: cook to soft ball stage, stirring
constantly. Remove from heat; add chocolate chips, vanilla and nuts.
Beat until stiff and candy loses it gloss. Pour into buttered
pan. Allow to cool. Pan Size 8" x 11".
PEANUT BUTTER AND
MILK CHOCOLATE CHIP
TASSIES
~Shared by Treva, NC
3/4 cup (1-1/2 sticks) butter, softened
1 package (3 oz.) cream cheese, softened
1 & 1/2 cups all-purpose flour
3/4 cup sugar, divided
1 egg, slightly beaten
2 tablespoons butter or margarine, melted
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 cup HERSHEY'S Milk Chocolate Chips
1 cup REESE'S Peanut Butter Chips
2 teaspoons shortening (do not use butter, margarine, spread or oil)
1. Beat 3/4 cup butter and cream cheese in medium bowl; add flour and
1/4 cup sugar, beating until well blended. Cover; refrigerate about one
hour or until dough is firm. Shape dough into 1-inch balls; press each
ball onto bottom and up sides of about 36 small muffin cups (1-3/4
inches in diameter).
2. Heat oven to 350°F. Combine egg, remaining 1/2 cup sugar, melted
butter, lemon juice and vanilla in small bowl; stir until smooth. Stir
together milk chocolate chips and peanut butter chips. Set aside 1/3
cup chip mixture; add remaining chips to egg mixture. Evenly fill
muffin cups with egg mixture.
3. Bake 20 to 25 minutes or until filling is set and lightly browned.
Cool completely; remove from pan to wire rack.
4. Combine remaining 1/3 cup chip mixture and shortening in small
microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If
necessary, microwave at MEDIUM an additional 10 seconds at a time,
stirring after each heating, until chips are melted and mixture is
smooth when stirred. Drizzle over tops of tassies.
3 dozen cookies
Source: Hershey’s Kitchen
GREEK HONEY NUT PIE
~Shared by Marilyn
M., Canton, OH
I love Greek pastry ~ Why not use phyllo, honey and nuts to make a pie?
4 cups chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 package (16 oz., 14-inch x 9-inch sheet size) frozen phyllo dough,
thawed
1 cup butter, melted
In a large bowl, combine walnuts, brown sugar and cinnamon; set aside.
Brush a 9-inch pie plate with some butter; set aside. Unroll phyllo
dough; keep covered with plastic wrap and a damp towel to prevent it
from drying out. Layer eight sheets of phyllo in prepared pan, brushing
each layer with butter and rotating sheets to cover the pie plate. Let
edges of dough hang over sides. Sprinkle a third of the nut mixture
onto the bottom. Layer four sheets of phyllo over nut mixture in the
same manner; sprinkle with a third of the nut mixture. Repeat these
last two steps. Top with an additional eight sheets of phyllo, again
brushing with butter and rotating sheets. Fold ends of phyllo up over
top of pie; brush with butter. Using a sharp knife, cut into
eight wedges. Decoration: Cut 1-2 additional sheets of phyllo into thin
strips, rolling into rose shapes, if desired; arrange decoratively over
top. (Save remaining phyllo for another use.) Bake at 350° for 40-45
minutes or until golden brown.
SYRUP:
3/4 cup sugar
1/2 cup water
1/2 cup honey
1 teaspoon pure vanilla extract
Meanwhile, in a saucepan, combine sugar, water and honey; bring to a
boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour
over warm pie. Cool on a wire rack. Yield: 8 servings.
FRUIT COCKTAIL CAKE
~Shared by Mary,
Roswell, NM
2 cups flour
2 tsps soda
1/2 tsp salt
1 1/2 cups sugar
2 eggs
1 15 1/2 oz can fruit cocktail and juice
Sift flour with salt and soda. Mix all ingredients together,blending
thoroughly. Pour into greased 8x12" Pyrex pan. Sprinkle with 1/2 cup
brown sugar and 1/2 cup coconut. Bake 1 hour at 300 degrees. When cake
is done, mix 1 stick butter, 3/4 cup sugar, 1/2 cup milk and boil 2
minutes. Mix in 1/2 cup coconut and 1/2 cup pecans and pour over cake.
Click
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BACON AND CREAMY FETTUCCINI
~Shared by Luanne,
FL
1 package (16 oz) low sodium bacon cut into 1/2 inch pieces
8 oz mushrooms, sliced
6 green onions, sliced
8 oz fettuccini, uncooked
8 oz fat free cream cheese, cubed
2/3 cup no fat milk
1/2 tsp. garlic powder
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried thyme leaves, crushed
1 tomato, chopped
Cook bacon until crisp; drain. Add mushrooms and onions to bacon in
skillet; cook and stir about 4 minutes. Set aside. Meanwhile, cook
fettuccini as directed on package in large saucepan; drain. Return
fettuccini to saucepan; add cream cheese, milk and seasonings. Cook and
stir over medium heat until cream cheese melts. Toss bacon mixture with
fettuccini mixture; sprinkle with chopped tomato.
Calories=330 / total fat=12 g / sat. fat=4.5 g / cholesterol=30 mg /
sodium=520 mg / carbos=37 g / dietary fiber=2 g / protein=19 g
LOW-FAT BAKED
CHICKEN BREAST WITH
FRESH BASIL
~Shared by Treva, NC
Simple and healthy yet packed with flavor!
Serves 4
1 lb boned skinned chicken breasts
1/3 cup low-fat plain yogurt
1/4 cup chopped fresh basil
1 tsp cornstarch
1/2 cup dry bread crumbs
1 Tbls. grated Parmesan cheese
Arrange chicken in single layer in baking dish. Combine yogurt, basil
and cornstarch. Mix well and spread over chicken. Combine bread crumbs
with Parmesan and sprinkle over chicken. Bake chicken in 375 degree
oven for 30 mins or until cooked through.
Click
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ISLAND STEW, SWEET AND SOUR
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings (About 1-1/4 cups each)
INGREDIENTS
- 1-1/2 pounds chicken tenders
- 1 tablespoon vegetable oil
- 3 cups frozen stir-fry pepper blend
- 2 teaspoons minced garlic
- 2 teaspoons minced gingerroot
- 1-2 jalapeno chilies, finely chopped
- 3 cups reduced-sodium fat-free chicken broth
- 1 can (20 ounces) unsweetened pineapple chunks in juice,
drained, juice reserved
- 2 tablespoons light brown sugar
- 2-3 teaspoons curry powder
- 2-3 tablespoons apple cider vinegar
- 2 tablespoons cornstarch
- 1 can (15 ounces) black beans, rinsed, drained
DIRECTIONS
Cook chicken in oil in large skillet over medium heat until browned,
about 8 minutes. Remove from skillet.
Add pepper blend, garlic, gingerroot, and jalapeno chilies to skillet;
saute 5 minutes. Stir in broth, pineapple (reserve juice), sugar, curry
powder, vinegar, and chicken; heat to boiling. Reduce heat and simmer,
uncovered, 5 minutes.
Heat mixture to boiling. Mix cornstarch and reserved pineapple juice;
stir to boiling mixture. Boil, stirring frequently, until mixture is
thickened, about 1 minute. Stir in beans; cook over medium heat 2 to 3
minutes longer.
Nutritional Information Per Serving: (About 1-1/4 cup) Calories: 288,
Fat: 3.9 g, Cholesterol: 48.2 g, Sodium: 537 mg, Protein: 29.7 g,
Carbohydrate: 34.7 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1 Bread/Starch, 3 Meat
Source: 1,001 Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
FANNY'S CHICKEN AND
RICE
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 3/4 cup uncooked brown rice
- 6 skinless chicken breasts, or 6 skinless chicken thighs and
drumsticks (about 2 pounds)
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon canola or corn oil
- 2 teaspoons curry powder
- 1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- One 14-15 ounce can diced tomatoes, with juice
- 1 tablespoon chopped fresh parsley
- 2 tablespoons dried currants
- 2 tablespoons slivered almonds
DIRECTIONS
Preheat the oven to 425 degrees F. Prepare a shallow baking pan with
non-stick pan spray.
Add the rice to 3 cups boiling water in a medium saucepan; cover and
simmer 50 to 60 minutes.
While the rice is cooking, put the chicken in the prepared pan. Bake,
uncovered, 20 minutes.
While the chicken is cooking, saute the onion, pepper, and garlic in
the oil in a large skillet for 5 minutes, until tender; add the curry
powder, thyme, and salt and blend thoroughly. Add the tomatoes with
their liquid, and the parsley; heat to a simmer.
Pour the sauce over the chicken and sprinkle with the currants. Cover
and bake at 350 degrees F. for 25 minutes.
While the chicken is cooking, toast the almonds in a small skillet over
medium heat for 3 minutes, or until lightly browned and fragrant.
To serve, arrange the chicken parts next to 1/2 cup rice on individual
plates. Divide the sauce over the rice. Sprinkle the almonds over the
chicken.
Serving Size: 1 breast half, or 1 drumstick and thigh, plus 1/2 cup
rice and 1/2 cup sauce
Nutritional Information Per Serving Calories: 304, Fat: 8 g,
Cholesterol: 73 mg, Sodium: 469 mg, Carbohydrate: 28 g, Dietary Fiber:
3 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1 Vegetable, 4 Very Lean Meat,
1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
PENNE WITH ROASTED
EGGPLANT AND SAVORY
MUSHROOM RAGOUT
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 box Dreamfields Penne Rigate or Rotini
- 2 medium eggplants (about 3/4 pound each)
- 2 tablespoons olive oil
- 1/2 cup chopped fresh parsley
- 1 tablespoon each chopped fresh rosemary, minced garlic and finely
chopped red onion
- 1 cup each sliced porcini (dry), portobello (fresh) and shiitake
(fresh) mushrooms (see note below)
- 1/2 cup dry red wine
- 2 cups (16 ounces) prepared marinara sauce
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup shredded Parmesan cheese
- Shredded Parmesan cheese, optional
Directions:
Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick
cooking spray. Place on nonstick baking sheet or foil-lined baking
sheet.
Bake in preheated 450F oven 15 minutes or until tender. Remove from
oven. Place eggplant on paper towels. When cooled, cut slices in half.
Meanwhile, heat oil in large nonstick skillet over medium-high heat
until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes
until sizzling, stirring frequently.
Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates.
Stir in marinara sauce and eggplant. Sprinkle with salt and pepper.
Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring
occasionally.
Cook pasta according to package directions. Drain well. Toss with
eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional
cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water.
Allow to stand about 20 minutes to soften; drain.
Nutrition information (1/6 of recipe):
397 calories; 14 g protein; 25 g digestible carbohydrates*;
10 g total fat; 2 g saturated fat; 6 mg cholesterol;
641 mg sodium; 12 g total dietary fiber.
* If traditional pasta is used in this recipe there is a total of 65g
carbohydrate.
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
Click
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for posting. Thanks!
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ROUND STEAK BAKE
~Shared by Luanne,
FL
1- 1/2 tsp oil
3/4 lb round or sirloin steak, cut into serving size pieces
2 medium potatoes, quartered
2 medium carrots, quartered
1 medium onion, quartered
1/2 of a 10 oz can condensed tomato soup, undiluted
1/2 cup water
sprinkle of salt
sprinkle of pepper
1/2 tsp gravy browner (opt)
Heat oil in frying pan. Add steak pieces. Brown on both sides. Transfer
to ungreased 2 quart casserole or small roaster. Add potatoes, carrots,
onion. Combine soup, water, salt, pepper and gravy browner in a bowl.
Pour over top. Cover and bake in 300*F oven for 2½ to 3 hours, until
beef is tender.
Serves 2 generously.
** I like to flour my meat first.
STIR-FRIED CHINESE
CHICKEN AND PEANUTS
~Shared by Maggie,
TX
Serve this home-style version of kung pao chicken and peanuts with a
side of steamed white rice. If you're feeding a large crowd, stir-fry
an additional batch instead of making one large serving at once;
overcrowding the pan won't allow the ingredients to cook properly.
Yield Serves 2 to 4
Ingredients
1/3 cup soy sauce
3 tablespoons shaoxing cooking wine or dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch
Directions
In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and
sesame oil. Dice the chicken and toss it in the marinade. Heat a wok or
skillet over high heat until very hot. Add the oil. Lightly fry the
peanuts for about 1 minute and remove. Add the scallions, red peppers,
and garlic. Stir-fry for about 20 seconds. Just before adding to the
pan, coat the chicken in the cornstarch. Fry until the chicken is just
cooked through, 3 to 4 minutes (depending on the pan and the heat).
Return the peanuts to the pan and mix thoroughly to combine with the
chicken. Serve immediately with white rice.
Source: "Mad Hungry" by Lucinda Scala Quinn
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CEVICHE...MY WAY
1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise
¼ pound bay scallops
½ cup fresh orange juice
½ cup fresh lemon juice
¼ cup fresh lime juice plus more for dipping glasses
¼ cup ketchup
3 cloves garlic, crushed
½ cup diced white onion
½ cup diced red onion
1 green onion, thinly sliced (white and green parts)
¾ cup diced tomato, seeded
1/8 cup minced cilantro
1 Tablespoon diced jalapeno, seeded
1 Tablespoon olive oil
1 Tablespoon hot sauce
2 avocados, diced
Kosher salt
Slices of lime
Add orange juice, lemon juice, lime juice, ketchup and garlic to a
medium saucepan and bring to a boil. Add shrimp and scallops;
reduce heat and cook for 3 minutes. Using a sieve, drain shrimp
reserving citrus juice mixture.
Place shrimp and scallops on a plate and put in the fridge to
chill. Cool down the citrus mixture by placing it in the freezer
for 30 minutes or nested in a bowl of ice water.
Add tomato, white onion, red onion, green onion, jalapeno, cilantro,
olive oil, and hot sauce to the cooled citrus mixture. Add
chilled shrimp and scallops stirring well to coat.
When ready to serve, dip serving glasses into lime juice and then into
kosher salt. Spoon diced avocado into the bottom of each glass
and spoon shrimp-scallop mixture with juices on top. Serve
immediately or chill up to two hours. Garnish with lime slices.
Source: Noble Pig
http://noblepig.com/2011/03/02/cevichemy-way.aspx
CHIPOTLE BLACK BEAN
SOUP
1 chipotle chile plus 2 tsp adobo sauce
2 tbs olive or vegetable oil
1/2 red bell pepper, finely chopped
2 tsp minced garlic
1/2 cup reduced fat sour cream
2 tbs roughly chopped cilantro or parsley
1 tomato, finely chopped
1/2 tsp cumin
1/2 green bell pepper, finely chopped
1/2 onion, chopped
2 cups low sodium chicken broth
3 cans 15.5 oz each black beans
IN BOWL of blender, add 1 can beans, chipotles and puree until smooth,
30 seconds. Set aside. Heat oil in a pot. Add onions and peppers cook
until soft, 10 min. Add garlic and cumin, cook until fragrant, 30
seconds more.
ADD reserved bean puree and remaining beans, bring mixture to a boil,
reduce heat and cook until soup thickens, 10 min. Divide soup among
serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes
and parsley.
SERVE---with bread or crackers, if desired.
MAKES 6 SERVINGS
KATHY'S PEPPER JACK
CHEESE SPREAD
Start to finish: 10 minutes prep, plus 30 minutes unattended baking time
1 (8-ounce) carton reduced-fat sour cream
1/2 cup light mayonnaise
2 tablespoons all-purpose flour
1/2 teaspoon bottled minced garlic
1 1/2 cups (6 ounces) shredded Pepper Jack cheese (Monterey Jack cheese
with jalapeno peppers)
Cooking oil spray
1/4 cup sliced green olives with pimento, drained well
1/4 cup roasted sunflower nuts
3 green onions (for about 1/2 cup slices)
Assorted crackers for serving
Preheat the oven to 350 degrees.
In a large mixing bowl stir together the sour cream, mayonnaise, flour
and garlic. Stir in the grated cheese. Spray a 9-inch round pie plate
with cooking oil spray, and then spread the cheese mixture to cover
bottom of the pie plate.
Place the olives with pimento in the center of dish, forming a circle.
Rinse and slice the green onions, using all of the whites and enough of
the tender green tops to make 1/2 cup. Spread the green onions in a
ring around the olive circle. Finish the dish by sprinkling the
sunflower kernels around the green onions. The olives, onions and
sunflower kernels should form a "target" on top of the cheese mixture.
Bake until heated through and the cheese is melted, about 30 minutes.
Serve hot with crackers, if desired.
Serves 12.
Approximate Values Per Serving : 144 calories (73 percent from fat), 12
g fat (0 g saturated), 22 mg cholesterol, 5 g protein, 5 g
carbohydrates, .5 g dietary fiber, 252 mg sodium
Source: Alabama Live
http://www.Al.com
MASCARPONE OREO
SNOWFLAKE COOKIES
1 cup butter
3 oz mascarpone cheese
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp vanilla
5-7 crushed Oreo cookies
Preheat oven to 325 F. Cream the butter and mascarpone cheese for about
3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the
egg yolk and vanilla, then slowly beat in the flour until mixed. Stir
in crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie
sheet and bake at 325 degrees for 12-15 minutes.
Source: kevinandamanda.com
http://kevinandamanda.com/
NO FAIL HOMEMADE
PIZZA CRUST
No waiting for the yeast to rise.
Servings: 8
Time: 10 Minutes Preparation Time
35 Minutes Cooking Time
Ingredients:
2 1/2 cups flour
1 tsp. salt
1 cup warm water
1 Tbsp. baking powder
1 egg size butter
1 pkg. yeast (2 1/4 tsp.)
Directions:
Dissolve the yeast in the warm water. Mix in the rest of the
ingredients. Knead on a lightly floured surface until well blended, a
couple of minutes. Press out in your pizza pan. Top with your favorite
toppings and bake 35 minutes or until crust is golden at 350 degrees F.
You can make bread sticks from this crust, do not over bake them. Brush
them with oil or egg-white what ever you prefer, sprinkle with garlic
salt and bake around 10 minutes. Check one to see if they are done.
CRAB QUICHE
Crust:
1 pastry pie crust for 9-inch pie pan
Filling:
7 1/2 ounces fresh lump crabmeat (shells and cartilage removed)
3 ounces grated Swiss cheese (grated)
4 eggs
1 1/2 cups reduced fat milk
1/2 cup half and half
1/3 cup minced onion
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh, chopped parsley
Fit dough into pie pan. Layer crab into the shell, then all of the
cheese.
In a bowl, beat eggs, milk, half-and-half, onion, salt, and cayenne
until blended. Pour mixture over crabmeat and cheese. Sprinkle with
parsley.
Place pan on a cookie sheet and set on middle rack in oven. Bake at 425
degrees for 15 minutes, then reduce heat to 300 degrees. Bake 30
minutes
more or until knife, when inserted, comes out clean. Remove quiche from
oven and let cool 10 minutes. Cut and serve warm.
CASHEW BRITTLE
Ingredients:
2 sticks salted butter (no substitutions)
1 cup sugar
1 Tbsp. light corn syrup
1 1/2 cups cashews (whole, halves or pieces - salted or unsalted)
Directions:
Line a baking sheet with a lightly buttered piece of waxed paper, set
aside.
In a heavy medium sized saucepan, heat the butter, sugar and corn syrup
on medium low heat. Stir occasionally and heat until temperature
reaches 290 degrees F on a candy thermometer (about 30 minutes).
Take pan off heat and stir in cashews. Pour mixture out onto the waxed
paper lined pan, and spread the candy out across the pan. Let it cool
in the pan for 10 minutes, then in the fridge for 5 more minutes before
peeling off the waxed paper. Break into bite sized pieces and store in
an airtight container.
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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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