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A
to Z
Recipes
January 18,
2012
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. I'm back
on days. Woo-hoo! There's
nothing better to me than a good night's sleep. Even if for only 5
hours. I'm one happy camper, LOL.
The current Monthly Theme
topic is The
Other White Meat. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Mary H., Montreal, Canada
"Value hard work. Almost everyone else does, whether they do it
themselves or not."
~Bill Allin
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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~Shared by Edna, D., Decatur, IL
He was getting old and paunchy
And his hair was falling fast,
And he sat around the Legion,
Telling stories of the past.
Of a war that he once fought in
And the deeds that he had done,
In his exploits with his buddies;
They were heroes, every one.
And 'tho sometimes to his neighbors
His tales became a joke,
All his buddies listened quietly
For they knew whereof he spoke.
But we'll hear his tales no longer,
For old Bob has passed away,
And the world's a little poorer
For a Soldier died today.
He won't be mourned by many,
Just his children and his wife.
For he lived an ordinary,
Very quiet sort of life.
He held a job and raised a family,
Going quietly on his way;
And the world won't note his passing,
'Tho a Soldier died today.
When politicians leave this earth,
Their bodies lie in state,
While thousands note their passing,
And proclaim that they were great.
Papers tell of their life stories
From the time that they were young
But the passing of a Soldier
Goes unnoticed, and unsung.
Is the greatest contribution
To the welfare of our land,
Someone who breaks his promise
And cons his fellow man?
Or the ordinary fellow
Who in times of war and strife,
Goes off to serve his country
And offers up his life?
The politician's stipend
And the style in which he lives,
Are often disproportionate,
To the service that he gives.
While the ordinary Soldier,
Who offered up his all,
Is paid off with a medal
And perhaps a pension,small.
It is not the politicians
With their compromise and ploys,
Who won for us the freedom
That our country now enjoys.
Should you find yourself in danger,
With your enemies at hand,
Would you really want some cop-out,
With his ever waffling stand?
Or would you want a Soldier--
His home, his country, his kin,
Just a common Soldier,
Who would fight until the end?
He was just a common Soldier,
And his ranks are growing thin,
But his presence should remind us
We may need his like again.
For when countries are in conflict,
We find the Soldier's part
Is to clean up all the troubles
That the politicians start.
If we cannot do him honor
While he's here to hear the praise,
Then at least let's give him homage
At the ending of his days.
Perhaps just a simple headline
In the paper that might say:
"OUR COUNTRY IS IN MOURNING,
A SOLDIER DIED TODAY."
~Author unknown
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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Pasta Pairings
~Shared by Treva, NC
Since the average American eats about 14 pounds of pasta each year,
here are some tips on pairing pasta with sauce:
Flat Long Shapes (fettuccine, rigate, linguine): Pair with robust
sauces (dairy-, oil- or tomato-based plus sauces combined with meat,
veggies, seafood or cheese)
Round Long Shapes (angel hair, different types of spaghetti): Pair with
simple tomato sauces (with or without meat or veggies), fish-based
sauces, olive oil with garlic & fresh herbs
Oven Shapes (lasagna, manicotti, jumbo shells): Pair with robust sauces
and fillings; chunky and moist sauces such as bechamel and Bolognese
work best
Soup Shapes (pastina, orzo, ditalini): Pair pastina with light
vegetable, meat or fish-based broth soups; pair the others with
heartier soups
Specialty Shapes (gemelli, large shells): Pair with vegetable and
hearty dairy-based (cheese or bechamel) sauces
Tube Shapes (penne, mostaccioli, rigatoni): Pair with full-flavored,
chunky meat and veggie sauces
Versatile Shapes (farfalle, elbows, rotini): Pair with light sauces
with vegetables or fish, simple oil-based and dairy-based sauces; and
use in pasta salads
Pasta information courtesy of Barilla
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: The Other White Meat
Surely everyone recalls the commercials from the National Pork Board for almost 25 years. "The other white meat" lovingly referred to pork. We love pork at my house and use it often. I have oodles of recipes to share. I hope you do, too because that's what we're doing as this month's Monthly Theme topic. Please share your recipes using pork. We will
collect them through this month and publish them on the first Sunday of the following month. 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
"The Other White Meat". 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: The Other White Meat.
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 "The Other White Meat" has a deadline of January 31,
2012,
and will be posted on February 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: The Other White Meat. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Repair Estimate
~Shared by Johnny, LA
When my printer's type began to grow faint, I called a local repair
shop where a friendly man informed me that the printer probably needed
only to be cleaned. Because the store charged $50 for such cleanings,
he told me, I might be better off reading the printer's manual and
trying the job myself.
Pleasantly surprised by his candor, I asked, "Does your boss know that
you discourage business?"
"Actually it's my boss's idea," the employee replied sheepishly. "We
usually make more money on repairs if we let people try to fix things
themselves first."
Morning Sickness
~Shared by Mary H., Montreal, Canada
The neighbour dropped in on a friend and found her sitting at the
kitchen table, staring blankly at a half-empty cup of coffee; her three
kids squabbling loudly in the other room.
"What's wrong, Marge ?" she asked.
Marge told her that she had "morning sickness".
Surprised, the neighbour said, "I didn't even know you were pregnant!"
"I'm not." the harried young woman replied. "I'm just damn sick of
mornings."
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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Recipe Name: Eggnog Muffins
Submitter: Maggie, TX
Reviewer: Mary H., Montreal,
Canada
Date: December 25, 2011 and October 9, 2011
http://www.a2zrecipes.net/12252011.html
http://www.a2zrecipes.net/10092011.html
This wonderful
recipe was posted recently. I think that it was posted by our
wonderful Maggie, because I didn't see any name attached. I made
the muffins yesterday and they were awesome! They had a wonderful
texture, as well as taste. I didn't have the full amount of the
ingredients required, so I cut the recipe in half, and made 12 muffins,
which was just right for my small family. Thank you so much for
this outstanding recipe! Definitely a keeper! ~ Mary
Note from
Maggie: Thanks, Mary. I actually posted TWO recipes recently, one of
which appears to be a double batch of the other (with a few tasty
variations).
EGGNOG MUFFINS
Ingredients:
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1 1/3 cups sugar
2 eggs
2/3 cup canola oil
1 1/2 cups eggnog
1/2 cup rum
1 tsp. nutmeg
Instructions:
Sift together the dry ingredients. Stir in egg, oil, eggnog and rum.
Fill muffin pans. Sprinkle tops with nutmeg. bake 20 minutes at 350
degrees. A special holiday treat that makes 24 small muffins.
Source: Castle Marne B & B
EGGNOG MUFFINS
Ingredients:
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup eggnog
1/4 cup water
1/3 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
1/2-1 teaspoon nutmeg
**nuts or raisins optional**
Directions:
Preheat oven to 400*F. Makes 12 muffins Combine flour, sugar, baking
powder, salt and nutmeg in a large bowl. (Mix nuts or raisins in.) In a
smaller bowl, combine remaining ingredients. Add liquid to dry
ingredients and mix until just moistened. Pour batter in lined or
greased muffin cups and bake about 15 minutes until toothpick inserted
comes out clean.
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:
CHEESE STRAWS
~Shared by Lynn, Roswell, NM
2 1/2 cups flour
1/2 extra sharp Cheddar cheese
2 sticks butter
1/2 teaspoon salt
1/4 to 1/2 teaspoon Tabasco sauce
Chop cheese; add to margarine and cream well. Add flour, salt and
Tabasco. Blend well and refrigerate overnight.
Remove from fridge and let stand until soft and easy to manage. Put in
cookie press (star design) and squeeze on cookie sheet. Bake at 375
degrees fr 10 minutes. Cut in desired lengths immediately. Remove from
cookie sheet when slightly cool and place on brown paper. Makes 11-12
dozen.
CHEESE CUSTARD WITH MUSHROOM SAUCE
~Shared by Larry J., TN
INGREDIENTS:
6 eggs, well beaten
1/4 teaspoon salt
1/4 teaspoon dry mustard
1 cup milk
1 cup grated Velveeta cheese
INGREDIENTS for Mushroom Sauce:
2 Tablespoons butter
1-1/2 Tablespoons flour
Salt and pepper
1 cup cream
5 Tablespoons grated cheese
1 can (4 ounces) mushrooms, drained
TO PREPARE Cheese Custard:
Combine eggs, salt, dry mustard, milk and cheese and pour into greased
1-1/2-quart baking dish. Set in pan of water and bake at 350 degrees
for 45 minutes, or until set. Serve with Mushroom Sauce.
TO PREPARE Mushroom Sauce:
Melt butter in saucepan; stir in flour, salt and pepper. Add cream
slowly, stirring constantly. Cook 2 minutes. Stir in grated cheese and
mushrooms. Heat thoroughly. Spoon sauce over Cheese Custard.
POTATO SALAD
~Shared by Lois S., Kissimmee, FL
7 cups diced potatoes (boiled & drained)
8 to 12 boiled eggs (chopped)
1 tbsp. mustard
sweet cubes pickles (to taste)
1 tbsp. sugar (or to taste)
1/2 small onion (or to your liking - minced)
parsley - (optional)
mayonnaise (to taste)
salt & pepper (to taste)
Drain hot potatoes and mix all ingredients together.
BEAN & BACON SOUP
~Shared by Luanne, FL
Here is a quick hearty soup for these cold nights.
Ingredients:
4 strips bacon
1 large carrot, chopped (about ¾ cup)
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
2 15 ½-ounce cans great Northern beans, drained
2 tablespoons chopped fresh parsley
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
** See note
Preparation:
In a large Dutch oven or saucepan, fry the bacon until crisp. Remove
and drain on paper towels. Let cool, chop, and set aside. Over medium
heat, add the carrot to the pan drippings in the Dutch oven and sauté
for 5 minutes. Add the celery, onion, and garlic, stirring well and
cooking for 3 minutes more. Add the beans and 2 cups water. Bring to a
boil, cover, and reduce heat to low. Let simmer for 10 minutes. Uncover
and, with a potato masher or large slotted spoon, partially mash the
bean mixture until it thickens slightly. Stir in the parsley, salt,
pepper, and bacon. Serve hot. Serves 6.
** I like to add about 2 tbs of catsup at the end of cooking. Peps it
up.
ALDA CURRIE'S AWESOME VEGETABLE
LASAGNA
~Shared by Mary H., Montreal, Canada
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
2 cups sliced mushrooms
1 19-ounce can tomatoes
1 7 1/2 ounce can tomato sauce
1 teaspoon each: basil and oregano
salt and pepper, to taste
3 cups broccoli florets
9 lasagna noodles
1 cup low-fat cottage cheese
3 cups shredded low-fat Mozzarella cheese
1/3 cup Parmesan cheese
In large saucepan, heat oil to medium heat. Add onions and cook
until tender. Add garlic, carrot, celery and mushrooms.
Stir and cook for 5 minutes. Add tomatoes (breaking down), tomato
sauce, basil, oregano, salt and pepper; simmer, uncovered, for 10
minutes. (Should be slightly thickened.) Cool. Stir
in broccoli.
Cook noodles in a large pot until al dente, then drain and rinse under
cold water.
Lightly grease a 9" x 13" baking dish. Put 3 noodles on bottom,
then 1/2 vegetable mixture, 1/2 cottage cheese and 1/3 Mozzarella
cheese. Repeat. On top of final layer of noodles, sprinkle
the rest of Mozzarella and Parmesan cheeses. Bake in a preheated,
350-degree F. oven for 30 - 45 minutes. Makes 8 servings.
CAFE DES AMIS GATEAU DE SIROP
~Shared by Johnny, LA
Makes 16 slices
2 cups canola or peanut oil
3 ½ cups pure cane syrup
2 cups raw sugar
2/3 cup dark molasses
2 cups boiling water
4 teaspoons baking soda
8 eggs
4 teaspoons ground cinnamon
4 teaspoons ground cloves
4 teaspoons ground ginger
4 tablespoons vanilla extract
4 cups sifted flour
¾ cup chopped pecans
Preheat the over to 350 degrees. Combine the oil, cane syrup and
molasses in a bowl.
In a separate bowl, stir baking soda into boiling water. Add to the
oil, syrup and molasses mixture. Add all other remaining ingredients
and beat well at medium to high speed with an electric mixer.
Fill large muffin tins, sprayed with nonstick vegetable spray, about
three-fourths full. Bake at 350 degrees until they almost set, about 10
minutes. Add the chopped pecans on top and continue baking until the
muffins are completely set.
Crème Anglaise
Makes about 2 cups
1 cup whole milk
1 cup heavy cream
5 egg yolks
½ cup granulated sugar
1 tablespoon bourbon
Combine the milk and cream in a saucepan and bring just a boil.
Meanwhile, combine the egg yolks and the sugar in a mixing bowl and
beat well until light yellow and slightly thickened. Gradually pour the
milk and cream into the egg mixture, whisking constantly.
Transfer the mixture to a saucepan and stir over very low heat with a
wooden spoon. Cook, stirring, without boiling until the sauce
coats the back of the spoon. Do not over cook or it will curdle. Stir
in the bourbon. Serve warm or chilled.
LEMON ROSEMARY GREEN BEANS
~Shared by Jean, Syracuse, NY
Ingredients:
2 pounds green beans, snipped and cut into 1-inch pieces
3 tablespoons butter
1 tsp. grated lemon zest
1 tablespoon fresh rosemary, minced or 1 tsp. dried
salt and pepper to season
Boil the beans in salted water for 5 minutes, or until just tender.
While the beans are cooking, melt the butter over low heat with the
rosemary, salt and pepper to taste. Keep this warm. When
the beans are done, drain and transfer them to a serving bowl. Pour the
butter mixture over the beans and toss. Serve warm.
ASIAN BARBEQUED BUTTERFLIED LEG OF LAMB
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2/3 cup hoisin sauce
6 tablespoons rice vinegar
1/2 cup minced green onions
1/4 cup mushroom soy sauce
4 tablespoons minced garlic
2 tablespoons honey
1/2 teaspoon sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
1 (5 pound) boneless butterflied leg of lamb
In a large resealable plastic bag, mix hoisin sauce, rice vinegar,
green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame
seeds, white pepper, and black pepper. Place lamb in bag, seal, and
turn to coat. Refrigerate for 8 hours, or overnight.
Preheat grill for high heat.
Oil the grill grate. Place lamb on the grill, and discard marinade.
Cook 15 minutes on each side, to a minimum internal temperature of 145
degrees F (63 degrees C), or to desired doneness. Transfer meat to a
serving platter, and allow it to rest for 20 minutes before slicing and
serving.
HAZELNUT-VANILLA SHORTBREAD
~Shared by Linda H., Rosharon, TX
Although made with a nontraditional flour, these gluten-free hazelnut
shortbread bars are comfortingly familiar and crumbly. Makes 18.
3 ounces (6 tablespoons) unsalted butter, softened
1/2 vanilla bean, split and scraped, pod reserved for another use
1/2 cup sugar
1 cup brown-rice flour
3 ounces blanched hazelnuts, finely ground (1 cup)
1/2 teaspoon coarse salt
Preheat oven to 350 degrees. Line an 8-inch square baking pan with
parchment, leaving a 2-inch overhang on 2 sides.
Cream butter, vanilla seeds, and sugar with a mixer until fluffy.
Reduce speed to low; add flour, hazelnuts, and salt. Press into pan;
freeze until firm, about 30 minutes. Score shortbread into 18 pieces;
bake until gold, 55 to 60 minutes. Let cool for 15 minutes; unmold
using overhang. Let cool on a wire rack. Cut into pieces. Shortbread
will keep, covered, for up to 3 days.
Source: Martha Stewart Living
MINI SHEPHERD'S PIES WITH SQUASH
TOPPING
~Shared by Treva, NC
In EatingWell’s take on Shepherd’s Pie, we replace the potato topping
with convenient, delicious frozen squash puree. And they’re baked in
individual ramekins to guarantee perfectly sized servings and help you
get it on the table fast.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
2 teaspoons extra-virgin olive oil
1/2 cup chopped onion
12 ounces 93%-lean ground beef
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup reduced-sodium beef broth
6 ounces baby spinach, chopped
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add onion and
cook, stirring, until beginning to soften, about 2 minutes. Reduce heat
to medium, stir in beef, flour and tomato paste, and cook, stirring,
until the beef is mostly browned, about 3 minutes. Add broth, scraping
up any browned bits with a wooden spoon. Bring to a boil and cook,
stirring occasionally, until the broth is the consistency of thick
gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4
teaspoon garlic powder; cook until the spinach is just wilted, about 1
minute. Remove from the heat.
3. Place squash in a fine-mesh sieve and gently press on it to extract
excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon
salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four
10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the
squash. Place the ramekins on a baking sheet.
4. Broil until heated through and bubbling around the edges, about 10
minutes. Sprinkle with cheese and broil until it is just melted, about
3 minutes more.
NUTRITION INFORMATION: Per serving: 336 calories; 13 g fat (5 g sat, 3
g mono); 70 mg cholesterol; 26 g carbohydrate; 29 g protein; 5 g fiber;
708 mg sodium; 421 mg potassium. Nutrition bonus: Vitamin A (175% daily
value), Vitamin C (50% dv), Zinc (33% dv), Calcium (15% dv).
1 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 vegetable, 2 lean
meat, 1/2 fat
MAKE AHEAD TIP: Equipment: Four 10-ounce broiler-safe ramekins
This can also be made as a casserole dish.
Source: EatingWell Magazine
PEACH COBBLER
~Shared by Marilyn M., Canton, OH
9 fresh peaches
2 Tbsp. fresh lemon juice
1/2 cup white sugar
1 1/3 cups all-purpose flour
3 Tbsp. sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter, chilled
2/3 cup buttermilk
2 teaspoons sugar
1/4 teaspoon freshly grated nutmeg
Preheat oven to 400 degrees. Submerge peaches in boiling water for
about 1 minute. The amount of time required to make the skin easy to
peel varies with the degree of ripeness: if really ripe, it may take
less time. Remove peaches with a slotted spoon, and run cold water on
them. Slip off the skin. Cut peaches into wedges, and place in either a
deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss
peaches with lemon juice and 1/2 cup sugar. Cover with foil. Bake 15
minutes, or until the peaches are hot and bubbly. Whisk together flour,
3 tablespoons sugar, baking powder, and baking soda. Cut in butter with
a pastry blender until mixture resembles small peas. Pour buttermilk
over top, and toss with a fork until the mixture clumps together. Drop
heaping tablespoons of dough over the peaches. In a small cup, mix 2
teaspoons sugar and nutmeg. Sprinkle over biscuits. Bake until biscuits
are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to
15 minutes before serving.
GLAZED ALL-BEEF MEATLOAF
~Shared by Jim D, WA
Serves 6 to 8.
If you can't find chuck and/or sirloin, substitute any 85 percent lean
ground beef. Handle the meat gently; it should be thoroughly combined
but not pastelike. To avoid using the broiler, glaze the loaf in a
500-degree oven; increase cooking time for each interval by 2 to 3
minutes.
Ingredients
Meatloaf
3 ounces Monterey Jack cheese, grated on small holes of box grater
(about 1 cup)
1 tablespoon unsalted butter
1 medium onion, chopped fine (about 1 cup)
1 medium rib celery, chopped fine (about 1/2 cup)
1 medium clove garlic, minced or pressed through a garlic press (about
1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin(powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck
Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
Instructions
1. Adjust oven rack to middle position; heat oven to 375 degrees.
Spread cheese on plate and place in freezer until ready to use. Prepare
baking sheet (see illustration below).
2. Heat butter in 10-inch skillet over medium-high heat until foaming;
add onion and celery and cook, stirring occasionally, until beginning
to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook,
stirring, until fragrant, about 1 minute. Reduce heat to low and add
tomato juice. Cook, stirring to scrape up browned bits from pan, until
thickened, about 1 minute. Transfer mixture to small bowl and set aside
to cool.
3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin
over liquid and let stand 5 minutes. Stir in soy sauce, mustard,
saltines, parsley, salt, pepper, and onion mixture. Crumble frozen
cheese into coarse powder and sprinkle over mixture. Add ground beef;
mix gently with hands until thoroughly combined, about 1 minute.
Transfer meat to foil rectangle and shape into 10 by 6-inch oval about
2 inches high. Smooth top and edges of meatloaf with moistened spatula.
Bake until an instant-read thermometer inserted into center of loaf
reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven
and turn on broiler.
4. While meatloaf cooks, combine ingredients for glaze in small
saucepan; bring to simmer over medium heat and cook, stirring, until
thick and syrupy, about 5 minutes. Spread half of glaze evenly over
cooked meatloaf with rubber spatula; place under broiler and cook until
glaze bubbles and begins to brown at edges, about 5 minutes. Remove
meatloaf from oven and spread evenly with remaining glaze; place back
under broiler and cook until glaze is again bubbling and beginning to
brown, about 5 minutes more. Let meatloaf cool about 20 minutes before
slicing.
Source: Cook's Illustrated
STUFFED CELERY
~Shared by Mary, Roswell, NM
1 cup cream cheese
1 small jar stuffed olives, sliced
1/2 cup nut meats of choice
Mix well and stuff celery stalks - dust with paprika.
Variations: Good old crunchy peanut butter or mixture or grated cheese
and chopped pimiento creamed wth mayonnaise.
MESS O’ GREENS
~Shared by Johnny, LA
1 smoked ham hock (about 9 ounces each)
~ or ~
1 teaspoon of Better Than Bouillon Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and
discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings
In a large pot, combine the bacon drippings with the chopped onion and
sauté. When limp, add the garlic and sauté til aroma released. Add the
sugar and the seasonings and 1/2 c. water. Add the collards and stir
well, simmer on low.
Cook the ham hock in a pressure cooker with 2 cups of water for 45
minutes. When done, add 2 cups of the liquid to the greens and when ham
hock is cool enough to handle, cut the meaty parts off and add to the
pot of greens.
Serves 4 to 6.
SLOW-COOKER BEEF BARBECUE
~Shared by Jean, Syracuse, NY
4 pounds beef stew meat, cubed
2 (8-ounce) cans tomato sauce
1 medium onion, chopped
1/2 cup vinegar
1/4 cup firmly packed brown sugar
2 teaspoons salt
1 teaspoon minced garlic
1 1/2 teaspoons ground cinnamon (optional)
3/4 teaspoon ground cloves (optional)
12 sandwich buns
Place beef in 5-quart slow cooker. Combine tomato sauce, next 5
ingredients, and if desired, cinnamon and cloves; pour over beef. Cook
at LOW for 9 hours.
Remove beef from slow cooker; shred with two forks. Return beef to slow
cooker, and stir into sauce. Serve on buns.
Yield: Makes 12 servings
ANGEL CAKE SURPRISE
~Shared by Dorie, IL
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INGREDIENTS
1 (10 inch tube pan) angel food cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
Break angel food or pound cake into bite size pieces. Put into a 9x13
inch pan (preferably glass).
Dissolve 1 package of flavored gelatin in 1 cup of water and pour over
cake pieces, spreading to the edges of pan. Drain the peaches and pour
the juice over the gelatin in the pan. Slice bananas on top of gelatin.
Arrange peach slices on top of banana slices. If desired, add crushed
pineapple.
Prepare instant pudding according to instructions on box and spread
evenly over fruit.
Spread whipped topping on top of the pudding. Try to keep the layers
separate.
Refrigerate at least 2 hours before serving.
BUTTERMILK ROAST CHICKEN
~Shared by Linda H., Rosharon, TX
Serves: 6 servings
12 chicken drumsticks (approximately 3 pounds total weight)
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, bruised and skins removed
1 tablespoon crushed peppercorns
1 tablespoon Maldon salt, sea salt or 1 1/2 teaspoons table salt
1 teaspoon ground cumin
1 tablespoon maple syrup
Place the chicken drumsticks in a large freezer bag, and add the
buttermilk and 1/4 cup of oil.
Add the bruised garlic cloves to the bag with the crushed peppercorns
and salt.
Sprinkle in the ground cumin and finally add the maple syrup, and then
squish everything in the freezer bag around to mix the marinade and
coat the chicken.
Leave the buttermilk marinated chicken in the fridge ideally overnight
or out of the fridge for at least 30 minutes and up to 2 hours.
Preheat the oven to 425 degrees F. Take the chicken pieces out of the
bag shaking off the excess marinade, and then arrange them in a
roasting tin lined with foil.
Drizzle over the 2 remaining tablespoons of oil, and then roast in the
oven for about 30 minutes, or until brown, even scorched in parts, and
juicily cooked through.
REFRIGERATOR DILL PICKLE SLICES
~Shared by Treva, NC
Refrigerator Dill Pickle Slices get their “zestiness” from mustard
seed, garlic and crushed red pepper.
Makes 4 pint jars.
Prep Time: 1 hour
2 & 1/2 pounds pickling cucumbers (4 to 5 inches long)
1 teaspoon McCormick® Turmeric, Ground
2 quarts boiling water
2 tablespoons McCormick® Dill Seed, divided
4 teaspoons McCormick® Dill Weed, divided
4 teaspoons McCormick® Mustard Seed, divided
1 teaspoon McCormick® Garlic, Minced, divided
1/2 teaspoon McCormick® Red Pepper, Crushed, divided
3 1/2 cups distilled white vinegar (5% acidity)
2 tablespoons non-iodized salt
2 tablespoons sugar
1. Wash cucumbers well with cold water. Trim blossom ends and cut
lengthwise into 1/4-inch thick slices (4 inches long). Place slices in
large bowl with turmeric. Pour boiling water over cucumbers; stir well.
Let stand at room temperature 3 hours; drain. Rinse and drain again.
2. Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and
mustard seed, 1/4 teaspoon minced garlic, and 1/8 teaspoon crushed red
pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack
cucumber slices vertically into jars.
3. Mix remaining ingredients in medium saucepan. Bring to boil on
medium-high heat, stirring to dissolve salt and sugar. Ladle over
cucumbers, leaving 1/4-inch headspace. Cool. Cover jars with metal lids
and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 7 to 10 days to
redistribute seasonings and blend flavors. Store in refrigerator up to
2 months.
Tip: For a milder pickle, omit the crushed red pepper and/or minced
garlic.
CHEESE BALL SALAD
~Shared by Marilyn M., Canton, OH
1 package (3 oz) cream cheese, softened
1 1/2 cups (6 oz) shredded cheddar cheese
1/4 cup sour cream
1/4 cup minced chives or green onions
1/2 teaspoon Worcestershire sauce
1 cup finely chopped walnuts
8 to 10 cups torn salad greens
1 medium cucumber, sliced
4 radishes, sliced
Italian salad dressing
In a small bowl, combine the first five ingredients. Chill for at least
30 minutes. Shape into 1/2-in. balls; roll into walnuts. Just before
serving, combine the salad greens, cucumber and radishes in a large
salad bowl. Add dressing; toss to coat. Top with cheese balls. Yield:
8-10 servings.
ROAST POTATOES
~Shared by Jim D, WA
Serves 4.
To roast more than two pounds of potatoes at once, use a second pan
rather than crowding the first. If your potatoes are small, like new
potatoes, cut them in halves instead of wedges and turn them cut-side
up during the final ten minutes of roasting.
Ingredients
2 pounds Red Bliss potatoesor other low-starch potatoes, scrubbed
clean, dried, halved, and cut into 3/4-inch wedges
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
Instructions
1. Adjust oven rack to middle position and heat oven to 425 degrees.
Toss potatoes and olive oil in medium bowl to coat; season generously
with salt and pepper and toss again to blend.
2. Place potatoes flesh side down, in a single layer, on shallow
roasting pan; cover tightly with aluminum foil and cook about 20
minutes. Remove foil; roast until side of potato touching pan is crusty
golden brown, about 15 minutes more. Remove pan from oven and carefully
turn potatoes over using metal spatula. (Press spatula against metal as
it slides under potatoes to protect crusts.) Return pan to oven and
roast until side of potato now touching pan is crusty golden brown and
skins have raisin-like wrinkles, 5 to 10 minutes more. Remove from
oven, transfer potatoes to serving dish (again, using metal spatula and
extra care not to rip crusts), and serve warm.
Source: Cook's Illustrated
CHEESE ROLL
~Shared by Bobbie, Roswell, NM
1 pound shredded sharp cheese
1/2 pound cream cheese
1 tablespoon Worcestershire sauce
1 clove minced garlic
1/2 teaspoon pepper
Chili powder
Paprika
Mix well and shape in long roll. Roll in red chili powder and paprika;
wrap in wax paper and chill. Slice before serving.
KING CAKE
~Shared by Johnny, LA
King Cake is a Mardi Gras tradition. I found this recipe on the Food
Network web site. It was contributed by chef Burt Wolfe. Plan for this
and begin early.
Serves: 8
DOUGH:
1/2 cup milk
1 envelope active dry yeast (2 1/4 teaspoons)
1/3 cup granulated sugar
3 cups all-purpose flour, plus up to 1/2 cup more if necessary
12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 large eggs
Zest of 1 lemon, minced
1/2 teaspoon salt
FILLING AND DECORATION:
2 tablespoons butter, melted
1/3 cup light brown sugar
1 tablespoon ground cinnamon
1 large dried bean or whole almond
ICING:
2 cups confectioners' sugar
2-3 tablespoons water
Green, yellow, red, and blue food coloring
FOR THE DOUGH:
1. Gently heat the milk in a small saucepan to slightly warmer than
body temperature (105 to 110 degrees F). Pour the milk into a bowl,
sprinkle the yeast over the surface, and add a teaspoon of the sugar
and a tablespoon of the flour. Stir to combine, and let the yeast plump
with the milk before whisking. Set aside to proof for about 10 minutes.
2. In a mixing bowl, with the paddle attachment on a heavy-duty mixer,
cream together 11 tablespoons of the butter and the remaining sugar
until light and fluffy, 1 to 2 minutes. Add the yeast mixture and mix
for 1 minute. Add an egg and mix thoroughly; follow with a third of the
flour. Repeat with the remaining eggs and flour. Add the lemon zest and
salt, and continue to mix on low speed for 8 to 9 minutes, until the
dough is smooth, shiny, and elastic, and pulls away from the side of
the bowl. If very soft, add up to 1/2 cup of flour. Scrape the dough
from the mixing bowl and knead lightly to form a ball. Butter a
medium-size bowl with the remaining tablespoon of softened butter.
Transfer the dough to the bowl and turn it in the bowl to coat with the
butter. Cover with plastic and set in a warm spot to proof for 1 hour,
or until doubled in bulk.
3. After an hour, turn the dough out of the bowl, punch it down, and
knead lightly to form into a ball. Put the dough back in the bowl,
covered, and refrigerate for at least 2 hours or for up to 24 hours.
FORM THE CAKE:
1. Flour a clean work space and roll the dough into a 20-x-10-inch
rectangle, keeping the thickness consistent throughout. If the edges
get thin, trim them to keep consistent. Cut the dough lengthwise into 3
strips. Paint each strip of dough with the melted butter, leaving a
1/2-inch border clean along the length of each of the strips. (Reserve
any leftover butter for brushing on the cake before baking.) Sprinkle
the butter with the brown sugar and cinnamon.
2. Line a baking sheet with parchment. Fold each strip over, lengthwise
and toward the clean edges, to enclose the cinnamon and sugar, and
pinch the seam to seal the dough closed. Braid the 3 rope like pieces
together. Transfer the braid to the baking sheet, and form the braid
into a wreath by pressing the ends together. Cover with a towel, and
set aside to proof for 40 minutes.
4. Preheat the oven to 350 degrees F. Brush the cake with the reserved
melted butter, and bake for 20 minutes, until golden brown. Tent the
cake with foil and continue baking for 25 minutes. Keeping the cake on
the baking sheet, cool on a rack. After the cake has cooled, carefully
tuck the bean or almond into the underside of the cake.
ICING:
Whisk the confectioners' sugar with the water in a medium saucepan and
heat very gently to dissolve the sugar. Divide the icing into 3 small
bowls and add the food coloring to make a mild green, a golden yellow,
and a purple (1/2 drop red and 1/2 drop blue). Brush the ridges of the
dough while it is still warm with alternating Mardi Gras colors. Cool
and serve.
STIR FRIED PORK AND SUGAR SNAP PEAS
~Shared by Jean, Syracuse, NY
1 lb. sugar snap peas
1 onion
1 lb pork tenderloin
2 tbs.oil
Salt to taste
2 tsp. minced fresh ginger
1/4 tsp. hot red pepper flakes
String the peas and cook in a large pot of boiling salted water until
tender, 5 minutes. Drain. Chop onion. Cut pork into 1/2 inch slices.
Cut each slice into thin strips. Heat 1 tablespoon oil in a wok or
large fry pan over medium-high heat. Add the chopped onion and 1
teaspoon salt. Cook, stirring until softened, about 5 minutes. Add the
remaining 1 tablespoon oil. When hot, add the pork strips and cook,
stirring until browned, about 2 minutes. Add ginger, cover and cook
until meat is done, 2 minutes. Stir in pepper and peas. Serve on rice.
CALICO BEANS
~Shared by Dorie, IL
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4 medium onions halved and sliced
5 bacon strips diced
2 garlic cloves minced
1 C. packed dark brown sugar
1/2 C. cider vinegar
1/4 t. ground mustard
2 (15 oz) cans lima beans, rinsed and drained
2 (15 oz) cans pork & beans
1 (16 oz) can kidney beans rinsed and drained
In a Dutch oven, saute onions, bacon and garlic until onions are
tender. Add brown sugar, vinegar and mustard; bring to a
boil. Reduce heat; simmer, uncovered for 20 minutes. Stir
in beans. Transfer to a 3 qt. baking dish. Cover and bake
at 350 for 1 hour or until heated through.
BEST EVER CORNBREAD
~Shared by Linda H., Rosharon, TX
1 cup yellow cornmeal
½ cup A/P flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup evaporated milk
½ stick of butter, melted
1 egg
Preheat oven to 450ºF. Grease a 9" cast iron skillet and warm it in the
oven during preheat.
Whisk all dry ingredients together in large bowl. Whisk all wet
ingredients together, then add to dry ingredients. Pour into skillet,
and bake for 15 minutes. Yield: 4-6 servings.
Source: "Deep in the Heart" cookbook
COLD SESAME NOODLES WITH CHICKEN AND
CUCUMBERS
~Shared by Treva, NC
Dig into a simple end-of-summer pasta toss loaded with chicken,
cucumbers, and peanuts. We use dried udon noodles; if using fresh
noodles, you'll need about 11 ounces.
Yield: 6 servings (serving size: about 1 cup noodle mixture, 1
tablespoon onions, and 1 & 1/2 teaspoons peanuts)
8 ounces uncooked dried udon noodles
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons sambal oelek or Chile paste with garlic
1/2 teaspoon bottled ground fresh ginger
2 cups shredded skinless, boneless rotisserie chicken
breast
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts
1. Cook noodles according to package directions, omitting salt and fat.
Drain and rinse under cold water; drain.
2. Combine rice vinegar and the next 5 ingredients (through ginger) in
a large bowl, and stir with a whisk. Add noodles, chicken, and
cucumbers to bowl; toss gently to coat. Top with green onions and
peanuts.
Nutritional Information:
Calories: 302
Fat: 9.2g (sat 1.4g,mono 3.3g,poly 2.8g)
Protein: 21.5g
Carbohydrate: 32.6g
Fiber: 3.1g
Cholesterol: 40mg
Iron: 2.3mg
Sodium: 301mg
Calcium: 34mg
PASTA SALAD WITH GREEN ONION DRESSING
~Shared by Marilyn M., Canton, OH
12 ounces bow tie pasta, cooked according to package directions
3 teaspoons vegetable oil
1 red onion, cut into 1/4-inch thick rings
1 red pepper, seeded and diced
1 yellow pepper, seeded and diced
1 orange pepper, seeded and diced
1 cup chopped fresh parsley
Salt and freshly ground black pepper
1 cup shredded unsweetened coconut, toasted
For the pasta salad: Heat a grill. Place the cooked pasta in a large
bowl, toss with 2 teaspoons of vegetable oil. Drizzle the remaining 1
teaspoon of vegetable oil over the red onion rings and season with salt.
Place the red onions on the hot grill and grill until softened,
approximately 10 minutes, remove the onions from the grill. Coarsely
dice the grilled red onions. Add the chopped red onions, red pepper,
yellow pepper, orange pepper, chopped parsley, and green onion dressing
to the pasta. Mix to incorporate all ingredients. Season the pasta with
salt, and pepper, to taste. Garnish with toasted coconut. Yield -
serves 4.
Green Onion Dressing:
1/2 cup olive oil
1 bunch green onions (scallions), trimmed, white bottoms and green tops
separated
1 small clove garlic, chopped
1 1/2 Tbsp. white wine vinegar
1 teaspoon Dijon mustard
2 Tbsp. sour cream
Salt and freshly ground black pepper
For the green onion dressing: Heat a grill. Drizzle 1/2 teaspoon of
olive oil over the white portion of the green onions. Place the white
bottoms of the green onions on the hot grill and grill until they are
slightly softened and charred.
Put the grilled whites of the green onions, the green onion tops,
garlic, white wine vinegar, Dijon mustard and remaining olive oil in a
blender, puree until smooth. Transfer the mixture to a bowl and stir in
the sour cream.
Season the dressing with salt, and black pepper, to taste. Set
the dressing aside for flavors to blend.
CHOCOLATE-CHUNK OATMEAL COOKIES WITH
DRIED CHERRIES
~Shared by Jim D, WA
Makes sixteen 4-inch cookies.
We like these cookies made with dried sour cherries, but dried
cranberries can be substituted for the cherries. Quick oats used in
place of the old-fashioned oats will yield a cookie with slightly less
chewiness. If your baking sheets are smaller than the ones described in
the recipe, bake the cookies in three batches instead of two. These
cookies keep for 4 to 5 days stored in an airtight container or
zipper-lock plastic bag, but they will lose their crisp exterior and
become uniformly chewy after a day or so.
Ingredients
1 1/4 cups unbleached all-purpose flour(6 1/4 ounces)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 1/4 cups rolled oats, old-fashioned, (6 1/3 ounces)
1 cup dried tart cherries(5 ounces), chopped coarse
4 ounces bittersweet chocolate, chopped into chunks about size of
chocolate chips (about 3/4 cup)
12 tablespoons unsalted butter(1 1/2 sticks), softened but still cool
1 1/2 cups packed brown sugar(10 1/2 ounces), preferably dark
1 large egg
1 teaspoon vanilla extract
Instructions
1. Adjust oven racks to upper- and lower-middle positions; heat oven to
350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment
paper.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In
second medium bowl, stir together oats, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at
medium speed until no sugar lumps remain, about 1 minute. Scrape down
sides of bowl with rubber spatula; add egg and vanilla and beat on
medium-low speed until fully incorporated, about 30 seconds. Scrape
down bowl; with mixer running at low speed, add flour mixture; mix
until just combined, about 30 seconds. With mixer still running on low,
gradually add oat mixture; mix until just incorporated. Give dough
final stir with rubber spatula to ensure that no flour pockets remain
and ingredients are evenly distributed.
4. Divide dough evenly into 16 portions, each about 1/4 cup, then roll
between palms into balls about 2 inches in diameter; stagger 8 balls on
each baking sheet, spacing them about 2 1/2 inches apart. Using hands,
gently press each dough ball to 1 inch thickness. Bake both baking
sheets 12 minutes, rotate them front to back and top to bottom, then
continue to bake until cookies are medium brown and edges have begun to
set but centers are still soft (cookies will seem underdone and will
appear raw, wet, and shiny in cracks), 8 to 10 minutes longer. Do not
overbake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide
metal spatula, transfer cookies to wire rack and cool to room
temperature.
Source: Cook's Illustrated
ONION TART
~Shared by Deb, Roswell, NM
4 tablespoons butter
2 pounds sweet onions, thinly sliced
1 cup sour cream
5 tablespoons dry sherry
3 eggs, well beaten
Salt and pepper to taste
Dash Cloves
Dash Nutmeg
Dash Thyme
Dough for single 9 inch pie
4 slices lean bacon cut in squares
Melt butter in heavy skillet. Add onions and saute until transparent.
Cool. Combine sour cream, sherry, eggs and seasonings. Heat egg
mixture, stirring until well blended. Add onions. Pour in pastry lined
pie pan. Arrange bacon on top. Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake an additional half hour. Serve in
wedge shaped pieces.
LOUISIANA CRAWFISH CORNBREAD MUFFINS
~Shared by Johnny, La
Recipe courtesy of Mark Alleman, Student, Louisiana Culinary Institute.
Serves: 10
Ingredients:
4 tablespoons butter
1/2 cup onions, chopped
1/2 cup corn
1 jalapeño, chopped
3/4 cup broccoli, chopped
1/2 lb Louisiana crawfish tails, chopped
4 oz heavy cream
3/4 cup cottage cheese
2 eggs, beaten
2 1/4 cups corn meal
3 tablespoons cheddar cheese, grated
Method:
Preheat oven to 400°F.
Melt the butter in a sauté pan then sauté the onion, jalapeños, and
corn until they are tender, approximately 5 minutes. Next add crawfish
tails and broccoli and cook for 3 minutes. Add heavy cream, stirring to
mix into ingredients. Remove pan from heat and pour mixture into a
mixing bowl allowing it to cool for moment. Once slightly cooled, add
cottage cheese, eggs, and cornmeal. Mix the mixture well.
In a greased muffin pan, distribute cornbread mixture evenly throughout
each mold. Top each muffin with a bit of grated cheddar cheese.
Bake cornbread for 18-20 minutes, or until golden brown and moist in
the middle.
Remove cornbread muffins from pan, and enjoy!
Note: Half way through baking the muffins, rotate muffin pan 180
degrees so that both sides are cooked evenly to a perfect golden brown.
Source: http://louisiana.kitchenandculture.com
POPPYSEED CAKE
~Shared by Jean, Syracuse, NY
1 Duncan Hines white cake mix
1 reg. size instant vanilla pudding
1/2 c. oil
1/2 c. pineapple juice
1/2 c. water
5 whole eggs
1 tb. almond extract
2 tb. poppyseeds
Coat bundt pan with butter and then with a mixture of cinnamon and
sugar. Mix all ing. for 5 min. and pour into pan and let set for
exactly 15 min. This setting process is extremely important. Bake 350°
for 45 min. (my oven).
MEDITTERANEAN SALAD
~Shared by Dorie, IL
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18 C. torn romaine (about 2 large bunches)
1 medium cucumber sliced
1 C. crumbled feta cheese
1 C. cherry tomatoes, quartered
1 small red onion thinly sliced
1/2 C. julienned roasted sweet red peppers
1/2 C. pitted Greek olives halved
Dressing:
2/3 C. olive oil
1/4 C. red wine vinegar
1 garlic clove minced
1 t. Italian seasoning
1/4 t. salt
1/4 t. pepper
In a very large salad bowl combine the first 7 ingredients. In a
jar with a tight fitting lid, combine the remaining ingredients; shake
well. Drizzle over salad and toss to coat. Serve
immediately.
STUFFED ACORN SQUASH
~Shared by Treva, NC
4 med. acorn squash
1 slightly beaten egg
1 chicken bouillon cube
1/3 c. boiling water
1/4 c. chopped onion
2 tbsp. butter
1/2 c. crushed herbed seasoned stuffing mix
1/2 tsp. salt
Dash of pepper
Cut squash in half lengthwise; remove seeds. Place cut side down on
baking sheet. Bake at 400 degrees for 30 minutes or until tender. Scoop
squash from shells reserving 6 shells. Mash squash. Add egg. Dissolve
bouillon cube in water; add squash. Cook onion in butter until tender
but not brown. Stir in stuffing mix. Reserve 1/4 cup stuffing mixture
and add remainder to mashed squash. Add seasonings and mix well. Fill 6
shells. Sprinkle with stuffing mixture. Bake at 400 degrees for 25
minutes.
Serves 6.
LEMON MERINGUE CAKE
~Shared by Marilyn M., Canton, OH
This cake tastes just like my favorite lemon meringue pie! Fresh lemon
flavor shines through in the custard filling between the layers, and
the light meringue frosting adds a fancy finish. It's not only an easy
and deliciously different dessert, but it's also a great conversation
piece!
1 package (18-1/4 ounces) lemon or yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
FILLING:
1 cup sugar
3 Tbsp. cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel
MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
In a large bowl, combine cake mix, eggs, water and oil. Beat on low
speed for 30 seconds. Beat on medium for 2 minutes. Pour into two
greased and floured 9-in. round baking pans. Bake at 350° for 25-30
minutes or until a toothpick comes out clean. Cool for 10 minutes;
remove from pans to wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and
salt. Stir in water and juice until smooth. Cook and stir over
medium-high heat until thickened and bubbly. Reduce heat to low; cook
and stir for 2 minutes longer. Remove from the heat. Stir a small
amount of hot filling into egg yolks; return all to the pan, stirring
constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove
from the heat; gently stir in butter and lemon peel. Cool completely.
For meringue, in a large bowl, beat egg whites and cream of tartar on
medium speed until soft peaks form. Gradually beat in sugar, 1
tablespoon at a time, on high until stiff peaks form. Cut each cake
horizontally into two layers. Place bottom layer on an ovenproof
serving plate; spread with a third of the filling. Repeat layers twice.
Top with remaining cake layer. Spread meringue over top and sides. Bake
at 350° for 10-15 minutes or until meringue is lightly browned. Cool.
Store in the refrigerator. Yield: 12-14 servings.
SHRIMP COCKTAIL WITH REMOULADE SAUCE
~Shared by Sandi, Roswell, NM
4 cups boiled shrimp
3 cooked egg yolks
3 tablespoons hot water
3 tablespoons pepper vinegar
3 tablespoons white vinegar
2 tablespoons olive or salad oil
1 teaspoon prepared horseradish
1 teaspoon salt
1/2 teaspoon mustard
Dash celery salt
Make a paste of egg yolks, vinegars and water. Stir in oil; add
horseradish, salt, mustard and celery salt. Marinate shrimp in sauce
and refrigerate at least 3 hours before serving.
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HEALTHY CRISPY OVEN-FRIED CHICKEN
~Shared by Maggie, TX
Makes 6 Servings (Serving Size: 1/2 Breast or 2 Small Drumsticks)
1/2 cup skim milk or buttermilk
1 teaspoon poultry seasoning
1 cup cornflakes, crumbled
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
2 teaspoons black pepper
2 teaspoons dried hot pepper, crushed
1 teaspoon ground ginger
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1 teaspoon vegetable oil (use to grease baking pan)
a few shakes of paprika
1. Preheat oven to 350F.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a
plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove
excess, then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for
color.
7. Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake 40 minutes. Remove foil and
continue baking for an additional 30 to 40 minutes or until the meat
can be easily pulled away from the bone with a fork. The drumsticks may
require less baking time than the breasts. crumbs will form a crispy
“skin". (Do not turn chicken during baking).
CHICKEN WITH MOZZARELLA
~Shared by Treva, NC
SERVINGS: 6 chicken rolls
CARB GRAMS PER SERVING: 6
6 skinless, boneless chicken breast halves (1 1/2 pounds)
Salt
Black pepper
1/4 cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
1/2 of a 10-ounce package frozen chopped spinach, thawed and well
drained
3 tablespoons pine nuts or walnuts, toasted
3/4 cup shredded smoked mozzarella cheese (3 ounces)
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound
lightly with the flat side of a meat mallet into a rectangle about 1/8
inch thick. Remove plastic wrap. Season with salt and pepper. Repeat
with all chicken breasts.
2. For filling, in a medium skillet cook shallots and garlic in the 2
teaspoons hot oil until tender. Remove from heat; stir in spinach,
nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and
Parmesan cheese.
3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in
the bottom and sides; then roll up. Secure with wooden toothpicks.
4. Lightly brush each roll with the 1 tablespoon olive oil; coat with
bread crumb mixture. Place rolls seam side down in a shallow baking
pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or
until chicken is no longer pink (170 degrees F). Remove toothpicks
before serving. Makes 6 chicken rolls.
Nutrition Facts Per Serving: Servings: 6 chicken rolls Calories 274
Total Fat (g) 11 Saturated Fat (g) 3 Cholesterol (mg) 77 Sodium (mg)
368 Carbohydrate (g) 6 Fiber (g) 1 Protein (g) 35
Vitamin A (DV%) 0 Vitamin C (DV%) 6 Calcium (DV%) 18 Iron (DV%) 8
Diabetic Exchanges Vegetables (d.e.) 1.5 Very Lean Meat (d.e.) 4.5 Fat
(d.e.) 1
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if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ROTINI SALAD WITH GREEN BEANS AND
CHICKEN IN BASIL BUTTERMILK DRESSING
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 16 ounces Dreamfields Rotini
- 1 pound boneless, skinless chicken breast
- 1/2 cup bottled non-fat Italian dressing
- 1/2 pound fresh green beans, cut into thirds
- 1 small red bell pepper, chopped
- 1/2 cup chopped carrots
- 1/4 cup chopped green onion
Dressing Ingredients:
- 1 cup low-fat mayonnaise
- 3/4 cup buttermilk
- 2 tablespoons red wine vinegar
- 1/3 cup chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
Place chicken into a zip-lock bag; add Italian dressing. Place in the
refrigerator for several hours or overnight. Remove chicken and discard
the marinade.
In a medium size skillet over medium-high heat, cook chickenfor 7
minutes on each side or until thoroughly cooked through. Remove from
heat and cool. Cut chicken into 1/2-inch pieces.
Meanwhile, cook pasta according to package directions. Add green beans
to cooking with the pasta during the remaining 5 minutes to blanch;
drain. Rinse pasta and beans in cold water and drain well.
In a small bowl, combine dressing ingredients and stir well with a
whisk or fork.
In a large bowl, combine pasta with chicken and vegetables. Gently fold
in dressing. Cover and refrigerate for 4 hours.
Nutritional Information (Per Serving): Calories: 289; Protein: 16g;
Sodium: 673mg; Cholesterol: 40mg; Fat: 6g; Saturated Fat: 1g; Dietary
Fiber: 5g; Digestible Carbohydrates: 9g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta.
Source: Dreamfields Healthy Carb Pasta
COLORFUL COLESLAW
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1 medium carrot shredded with a potato peeler, or 1/2 cup
precut matchstick carrots
Dressing Ingredients:
- 1 tablespoon white wine vinegar
- 1 tablespoon extra-virgin olive oil or canola oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
DIRECTIONS
Place the cabbage and carrots in a medium bowl, and toss to mix.
Combine the dressing ingredients in a small bowl and whisk to mix well.
Pour the dressing over the salad and toss again. Serve immediately or
cover and chill until ready to serve.
Nutritional Information Per Serving (per 2/3-cup serving): Calories:
52, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 3.6 g, Saturated Fat:
0.5 g, Fiber: 1.2 g, Protein: 0.8 g, Sodium: 187 mg, Calcium: 25 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: Secrets of Good-Carb Low-Carb Living by Sandra Woodruff
http://www.amazon.com/exec/obidos/ASIN/1583331956/atozreci-20
CINNAMON-PEACH CRISP
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 cans (15 ounces each) sliced peaches in juice
- 2-1/2 teaspoons cornstarch
- Sugar substitute equal to 1/4 cup sugar
- 1/4 cup raisins (optional)
Topping Ingredients:
- 1/2 cup old-fashioned (5-minute) oats
- 3 tablespoons toasted wheat germ
- 1/4 cup plus 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons soft-reduced-fat margarine
- 1/2 cup chopped almonds or pecans
DIRECTIONS
Preheat oven to 375 degrees F.
Drain the peaches, reserving 1/2 cup of the juice. Place the cornstarch
in a 2-quart pot, add a tablespoon of the reserved juice, and stir to
dissolve the cornstarch. Stir in the remaining reserved juice. Bring
the mixture to a boil over medium-high heat.
Cook and stir for a minute or two, until the juice has thickened. Stir
in the sugar substitute, peaches, and if desired, the raisins and heat
through.
Coat a 9-inch pie pan with cooking spray and spread the peach mixture
evenly in the dish.
To make the topping, place the oats, wheat germ, brown sugar, and
cinnamon in a medium bowl and stir to mix well.
Add the margarine and stir until the mixture is moist and crumbly. Add
a little more margarine if the mixture seems too dry. Stir in the nuts.
Sprinkle the topping over the fruit and bake uncovered for about 20
minutes, until the filling is bubbly around the edges and the topping
is golden brown. Let sit for 20 minutes before serving.
Nutritional Information Per Serving (1/8 of recipe): Calories: 162,
Carbohydrate: 28 g, Cholesterol: 0 mg, Fat: 6 g, Saturated Fat: 0.8 g,
Fiber: 2.7 g, Protein: 3.8 g, Sodium: 32 mg, Calcium: 37 mg Diabetic
Exchanges: 2 Carbohydrate, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
GARLIC SMASHED NEW POTATOES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pounds unpeeled red-skinned new potatoes, scrubbed and
cut into 1-inch chunks
- 4 to 6 cloves peeled garlic
- 1/2 cup light sour cream
- 1/4 teaspoon salt
DIRECTIONS
Place the potatoes and garlic in a large pot and cover with water.
Bring to a boil, then reduce the heat to medium, cover, and cook for
about 15 minutes until tender. Drain the potatoes, reserving 1/4 cup of
the cooking liquid.
Pick out the garlic cloves from the potatoes, place in a medium bowl,
and mash with a fork. Add the sour cream and reserved cooking liquid to
the garlic and stir until smooth. Add the sour cream mixture and the
salt to the potatoes and stir to mix. Mash the potatoes with a potato
masher just enough to make them creamy but still with good sized chunks
of potatoes. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
126, Carbohydrate: 26 g, Cholesterol: 0 mg, Fat: 1.2 g, Saturated Fat:
0.7 g, Fiber: 2.3 g, Protein: 3 g, Sodium: 119 mg, Calcium: 17 g
Diabetic Exchanges: 1-1/2 Starch
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
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for posting. Thanks!
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T-BONE STEAK WITH PARMESAN-DUSTED
MUSHROOMS
~Shared by Marilyn M., Canton, OH
1 beef T-bone or Porterhouse steak, cut 1-in. thick
1 Tbsp. butter
2 Tbsp. dry bread crumbs
1 Tbsp. grated Parmesan cheese
2 1/4 tsp. steak seasoning blend
8 oz. button mushrooms, cut into quarters
1/4 cup finely chopped green onions
Melt 1 tsp. butter in large nonstick skillet over medium heat; stir in
bread crumbs and cheese. Cook and stir 3 to 6 min. or until lightly
toasted. Remove from pan; set aside. Press 2 tsp. steak seasoning
evenly onto beef steak. Place steak on rack in broiler pan so surface
of beef is 3 to 4 in. from heat. Broil 15 to 20 min. for medium rare
(145°F) to medium (160°F) doneness, turning once. Meanwhile, melt
remaining 2 tsp. butter in same skillet over medium heat. Add
mushrooms, green onions and remaining 1/4 tsp. steak seasoning; cook
and stir 4 to 6 min. or until mushrooms are just tender and lightly
browned; keep warm. Remove bone from steak; carve crosswise into
slices. Serve with mushrooms. Sprinkle crumb mixture over mushrooms and
steak. Yield - 2 servings
Source: The Beef Checkoff
CHICKEN AND CORNMEAL DUMPLINGS
~Shared by Treva, NC
MAKES: 2 servings
2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 cup fresh or frozen corn kernels
1/2 of a medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary,
crushed
1/4 teaspoon ground black pepper
2 chicken thighs, skinned
1 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 tablespoon all-purpose flour
1 recipe Cornmeal Dumplings (see recipe below)
Coarsely ground black pepper (optional)
1. In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn,
onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken.
Pour broth over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3 1/2 to 4 hours. If no heat setting is available, cook for
5 to 5 1/2 hours.
3. If using low-heat setting, turn to high-heat setting (or if no heat
setting is available, continue cooking). Transfer chicken to a cutting
board; cool slightly. When cool enough to handle, cut chicken off
bones; discard bones. Chop chicken; return to mixture in cooker. In a
small bowl, combine milk and flour until smooth. Stir into mixture in
cooker.
4. Using two spoons, drop Cornmeal Dumplings dough into four mounds on
top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or
until a toothpick inserted into a dumpling comes out clean. (Do not
lift cover during cooking.) If desired, sprinkle each serving with
coarse pepper.
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BREADED BRUSSELS SPROUTS
(This recipe is one from "Uncle Bill"
William Anatooskin in Burnaby, BC, Canada. I just had to share
it with you here! See his ad at the end of each issue. ~Maggie)
Servings: 12
"This is an excellent recipe and is very simple to prepare. This recipe
is from my cookbook, From Uncle Bill's Kitchen."
Ingredients:
1 1/2 pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt
Directions:
1. Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in
the stem of the sprouts, (this helps cook the sprouts more evenly and
quickly).
2. In a medium-size pot, cover Brussels sprouts with water, add 1
teaspoon salt and bring to boil. Cover and simmer for 6 minutes or
until tender; drain. Be careful not to overcook sprouts.
3. Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of
melted butter over the sprouts and mix well to coat.
4. Combine parmesan cheese, dried bread crumbs, garlic powder, black
pepper, seasoning salt and remaining butter and mix well; sprinkle
mixture over sprouts.
5. Heat sprouts under broiler (about 4 inches away from heat) for about
5 minutes or until crumb mixture is lightly browned. Serve hot.
Source: http://AllRecipes.com
RED LOBSTER CRAB ALFREDO
4 tablespoons butter or margarine
4 tablespoons all-purpose flour
2 cups half-and-half or heavy cream
1/2 cup (or more to taste) grated Parmesan cheese
Salt and white pepper to taste
Few grains cayenne pepper (optional)
6 to 8 ounces cooked snow crab meat, cut into chunks
Melt the butter in a saucepan. Stir in the flour, and cook briefly
until the mixture looks sandy. Do NOT let it color. Wisk in the
half-and-half or heavy cream, and stir until the mixture forms a thick
sauce. Stir in the cheese, and season to taste. Simmer for a few
minutes to blend the flavors, and stir in the crab meat. Cook only
until the crab is heated through.
Serve over cooked linguini, with additional Parmesan cheese and hot red
pepper flakes on the side.
CP VEGETARIAN CHILI
3 cups dried kidney beans
2 Tbs olive oil (optional)
1 large onion, thinly sliced
4 garlic cloves, minced well
1 green pepper (or red or yellow),chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can (10 oz) tomatoes, undrained
1 tsp chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt to taste
Freshly-ground black pepper to taste
Grated cheese for garnish, if desired
Cover and soak beans overnight in cold water. Drain. Put beans in slow
cooker. In a large skillet over medium-high heat, heat oil or a small
amount of liquid; saute onion and garlic until soft -- about 3 to 5
minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and
cumin. Continue cooking, stirring frequently for three minutes;
transfer to slow cooker. Add rice and water or broth; cover and cook on
LOW for 6 to 8 hours or until chili is thick and rice and beans are
tender. Season to taste with salt and pepper. Garnish with cheese if
desired. This recipe yields 4 to 6 servings.
CURRY CHICKEN WITH APPLESAUCE
1/4 cup vegetable oil
2 large onions, chopped
1-2 tsp. ginger
1-2 Tbsp.chopped garlic
3-4 Tbsp. curry powder
1 tsp. cumin
1/4 tsp. cinnamon
2 Tbsp. flour
1 cup plain yogurt
3 Tbsp.tomato paste
3 cups chicken broth
1 cup sweetened applesauce salt and pepper to taste
7-8 boneless skinless chicken breasts, sliced or chunked
1 (10 ounce) package frozen peas
1/2 cup sour cream
1/2 cup unsweetened coconut milk
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat.
Add onions; saute for about 10 minutes. Add in ginger and garlic; saute
for 1 minute. Add in curry powder, cumin and cinnamon; saute for 1
minute just to release flavors. Add in flour, yogurt and tomato paste,
whisking until sauce is smooth (about 1 minute). Add in broth and
applesauce; bring to a boil, reduce heat, simmer until the sauce
thickens slightly, stirring occasionally (about 35 minutes). Add in
chicken and peas to the sauce; simmer until the chicken is cooked
through (about 10-15 minutes). Add in sour cream and coconut milk;
reduce heat to medium-low, stir until the sauce thickens enough to coat
a wooden spoon (about 3-4 minutes). Season with salt and pepper.
CUPCAKES WITH PEANUT BUTTER ICING
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self rising flour
1 cup milk
1 teaspoon vanilla extract
Peanut butter Icing:
1 (16-ounce) container chocolate icing
2 tablespoons creamy peanut butter
Preheat oven to 350 degrees F. Grease and flour cupcake cups and place
them in muffin tins. Using an electric mixer, cream the butter until
fluffy. Add the sugar and continue to cream for approximately 6 to 8
minutes. Add the eggs 1 at a time, beating well after each addition.
Add the flour and milk, alternating, into the creamed mixture,
beginning and ending with the flour. Add the vanilla and continue to
beat until well mixed. Divide the batter equally among the cupcake
papers. Level the batter by dropping muffin pan on counter top to
release the air bubbles. Bake for 25 to 35 minutes or until done. Cool
in pan for 5 to 10 minutes. Using a small bowl, combine the chocolate
frosting and the peanut butter and blend well. When cupcakes have
cooled, frost the tops with the peanut butter icing.
SWEET AND SAVORY BRISKET
3 pounds beef brisket, cut in half
1 cup ketchup
1/4 cup grape jelly
1 envelope onion soup mix
1/2 teaspoon pepper
Place half of the brisket in a slow cooker. In a bowl, combine the
ketchup, jelly, soup mix and pepper; spread half over meat. Top with
the remaining meat and ketchup mixture. Cover and cook on low for 8-10
hours or until meat is tender. Slice brisket; serve with cooking juices.
BARBECUED BAKED BEANS
4 slices bacon, chopped fine
1 onion , minced
4 cloves garlic , minced
1 pound dried small white beans, rinsed and picked over
8 cups water
1 cup strong coffee, black
1/2 cup barbecue sauce
1/4 cup packed dark brown sugar
4 1/2 teaspoons brown mustard, prepared
1 tablespoon mild molasses
Hot pepper sauce
Ground black pepper
Adjust an oven rack to the lower-middle position and heat the oven to
300 degrees. Cook the bacon in a large Dutch oven over medium heat
until beginning to crisp, about 5 minutes. Stir in the onion and cook
until the onion is softened, about 5 minutes. Stir in the garlic and
cook until fragrant, about 15 seconds. Stir in the beans, water,
coffee, barbecue sauce, brown sugar, mustard, molasses, & 1/2
teaspoon Tabasco. Bring to a boil, scraping up any browned bits. Cover
and transfer to the oven. Bake, stirring every hour, until the beans
are tender, about 4 hours. (I used slow cooker and cooked beans first
without ketchup, mustard & molasses.) Remove the lid and continue
to bake, uncovered, until the liquid has thickened to a syrupy
consistency, 1 to 1 1/2 hours.
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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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