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A
to Z
Recipes
January 22,
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. Using my
Texas vernacular, I've slept like a
big dog this weekend. I was able to sleep until my natural
"alarm clock" sounded. I almost never do that and it felt really good.
Trey and I will go see my mom today and we're happy about that. We will
also see Joanna and 3 of my grands (Ashley, Stephanie, and Joseph).
Life is good.
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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Leadership
is based on a spiritual quality; the power to inspire, the
power to inspire others to follow. ~
Vince Lombardi
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if you have a submission for the Food For Thought section of
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Senior Citizen Discount
~Shared by Mary H.,
Montreal, Canada
"$5.37." That's what the kid behind the counter at Taco Bell said to
me.
I dug into my pocket and pulled out some lint and two dimes and
something that used to be a Jolly Rancher. Having already handed the
kid a five-spot, I started to head back out to the truck to grab some
change when the kid with the Elmo hairdo said the hardest thing anyone
has ever said to me. He said, "It's OK. I'll just give you the senior
citizen discount."
I turned to see who he was talking to and then heard the sound of
change hitting the counter in front of me. "Only $4.68," he said
cheerfully.
I stood there stupefied. I am 56, not even 60 yet. A mere child! Senior
citizen?
I took my burrito and walked out to the truck, wondering what was wrong
with Elmo. Was he blind? As I sat in the truck, my blood began to boil.
Old? Me?
I'll show him, I thought. I opened the door and headed back inside. I
strode to the counter, and there he was waiting with a smile.
Before I could say a word, he held up something and jingled it in front
of me, like I could be that easily distracted! What am I now? A
toddler?
"Dude! Can't get too far without your car keys, eh?"
I stared with utter disdain at the keys. I began to rationalize in my
mind. "Leaving keys behind hardly makes a man elderly! It could happen
to anyone!"
I turned and headed back to the truck. I slipped the key into the
ignition, but it wouldn't turn. What now? I checked my keys and tried
another. Still nothing.
That's when I noticed the purple beads hanging from my rear view
mirror. I had no purple beads hanging from my rear view mirror.
Then, a few other objects came into focus. The car seat in the back
seat. Happy Meal toys spread all over the floorboard. A partially eaten
doughnut on the dashboard.
Faster than you can say ginkgo biloba, I flew out of the alien vehicle.
Moments later I was speeding out of the parking lot, relieved to
finally be leaving this nightmarish stop in my life. That is when I
felt it, deep in the bowels of my stomach: hunger! My stomach growled
and churned, and I reached to grab my burrito, only it was nowhere to
be found.
I swung the truck around, gathered my courage, and strode back into the
restaurant one final time. There Elmo stood, draped in youth and black
nail polish. All I could think was, "What is the world coming to?"
All I could say was, "Did I leave my food and drink in here"? At this
point I was ready to ask a Boy Scout to help me back to my vehicle and
then go straight home and apply for Social Security benefits.
Elmo had no clue. I walked back out to the truck, and suddenly a young
lad came up and tugged on my jeans to get my attention. He was holding
up a drink and a bag. His mother explained, "I think you left this in
my truck by mistake."
I took the food and drink from the little boy and sheepishly
apologized.
She offered these kind words: "It's OK. My grandfather does stuff like
this all the time."
All of this is to explain how I got a ticket doing 85 in a 40. Yes, I
was racing some punk kid in a Toyota Prius. And no, I told the officer,
I'm not too old to be driving this fast.
As I walked in the front door, my wife met me halfway down the hall. I
handed her a bag of cold food and a $300 speeding ticket. I promptly
sat in my rocking chair and covered up my legs with a blankey.
The good news was I had successfully found my way home.
~ 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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Tip of the day:
Store your cooking spices in alphabetical order. That way when a
cupboard is full of jars and tins, you can still get to what you
need and avoid buying duplicates.
~Shared by Treva, NC
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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~Shared by Treva, NC
Old accountants never die, they just lose their balance.
Old actors never die, they just drop apart.
Old architects never die, they just lose their structures.
Old bankers never die, they just lose interest.
Old basketball players never die, they just go on dribbling.
Old beekeepers never die, they just buzz off.
Old bookkeepers never die, they just lose their figures.
Old cashiers never die, they just check out.
Old chauffeurs never die, they just lose their drive.
Old cleaning people never die, they just kick the bucket.
Old doctors never die, they just lose their patience.
Old electricians never die, they just lose contact.
Old hardware engineers never die, they just cache in their chips.
Old hippies never die, they just smell that way.
Old lawyers never die, they just lose their appeal.
Old limbo dancers never die, they just go under.
Old mathematicians never die, they just disintegrate.
Old musicians never die, they just get played out.
Old owls never die, they just don't give a hoot.
Old photographers never die, they just stop developing.
Old policemen never die, they just cop out.
Old schools never die, they just lose their principals.
Old sewage workers never die, they just waste away.
Old steelmakers never die, they just lose their temper.
Old students never die, they just get degraded.
Walt Disney didn't die. He's in suspended animation.
Old preachers never die, they just ramble on, and on, and on, and on....
Old ministers never die, they just get put out to pastor...
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
FORGOTTEN CHOCOLATE
CHIP COOKIES
~Shared by Mary,
Roswell, NM
2 egg whites
2/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chocolate chips
1 cup chopped nuts
Beat egg whites until frothy. Add sugar and beat until sugar is
dissolved. Add salt, vanilla, chips and nuts. Preheat oven to 350
degrees. Drop by teaspoon on a brown paper layer cookie sheet. Place
sheet in hot oven, shut door and turn off heat. Do not open door until
oven has cooled totally - preferably several hours.
BANNOCK
~Shared by Mary H.,
Montreal, Canada
Bannock, a quick biscuit-type of bread, is a specialty of aboriginal
cooks throughout North America. For the fluffiest results, toss the
ingredients together as few times as possible. When cooking, use
two spatulas to turn - one to lift and the other to support - to keep
the hot oil from splashing. Enjoy bannock with tea, or serve with
soup or stew to soak up the juices.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup each: milk and water
vegetable oil for frying
In bowl, whisk together flour, baking powder and salt. Make a
well in the centre; pour in milk and water. Toss with fork until
soft, slightly sticky dough forms.
Turn out onto floured surface; with floured hands, press into 8-inch
circle.
Meanwhile, pour enough oil into cast-iron or heavy skillet to come to
1/2 inch up the side; heat over medium heat. Fry dough, turning
once, until puffed and golden, and tip of knife inserted in center
comes out clean, about 8 minutes. To serve, cut into 10 pieces.
Source: Canadian Living magazine
CORN AND CRAB SOUP
~Shared by Larry
J., Spring Hill, TN
Stay warm with this seasonal seafood soup!
INGREDIENTS:
2 3 Tablespoons bacon grease or margarine
6-9 ears fresh corn, cut off cob or 1 bag frozen corn
1 large chopped onion
1 teaspoon vanilla extract
Pinch of salt
1 medium chopped bell pepper
2 3 ribs chopped celery
1 bunch chopped green onions
1 pound peeled shrimp
1 pound lump crabmeat
3 cans cream of shrimp soup
Small amount of milk for thinning
Salt, red and black pepper to taste
Sauté in grease the corn, onion, bell pepper. When onion begins to
clear, add the celery and green onions. Let these two wilt, then add
the shrimp and crabmeat. Sauté until shrimp are pink.
Add soup and small amount of milk to thin. Season with salt and pepper.
Don't let soup boil. You want thick cream soup but you may need to add
more milk.
CHIPOTLE GLAZED BEEF
SHORT RIBS
~Shared by Doe,
Oliver, B.C., Canada
Makes 6 servings
Marinate 8 hrs
Cook 2 1/2 hrs
2 tsp dried oregano
1tsp grd cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp blk pepper
2 garlic
4 lbs beef simmering short ribs- cut into 2 inch pieces
Chipotle Barbecue Sauce
1 tbsp oil- optional
1 onion, sliced
3 garlic, minced
3 chipotle peppers, coarsely chpd
1/4c br sugar
1/4c lime juice
2 tbsp adobo sauce
1 tbsp tomato paste
1/4 tsp salt
In lg ziploc, combine oregano, cumin, chili powder, paprika, salt,
pepper & garlic. Cut ribs into individual pcs; add to spices,
tossing to coat. Chill for 8 hrs up to 24 hrs.
Place ribs in roasting pan; cover & roast in 350 oven until meat is
tender enough to fall off bone, 2-2 1/2 hrs. Transfer to plate. Skim
fat from pan juices, reserving 1 tbsp fat for sauce. Set pan juices
aside.
Chipotle Barbecue Sauce- In pot, heat reserved beef fat or veg oil over
med high heat; sauté onion & garlic til softened. Add pan juices,
chipotle peppers, br sugar, tomato paste, & salt; simmer over
med-low heat, stirring occ, for 15 mins. Transfer to blender, puree
until smooth. Place ribs on greased grill over med high heat; close lid
& cook, until heated through & crisped outside, about 10 mins.
MEATLOAF WITH
MUSHROOM SAUCE
~Shared by Jean,
Syracuse, NY
I buy Extra-Lean Ground Beef in bulk and shape patties and meatloaves
just the right size for my family.
I then wrap & freeze them.
Simply mix 1 can of Cream of Mushroom Soup & one envelope of Onion
Soup Mix together. {I add a drained can of mushroom stems & pieces
for variety.}
Take a frozen formed meatloaf right out of the freezer.
Put 1/2 of the Soup mixture in the bottom of your slow cooker, place
meatloaf on top & pour the rest of the soup mixture over the top.
Cover and slow cook on low for 6-8 hours depending on the size of
your meatloaf.
The meatloaf keeps it's shape & gravy all is really good.
Served with a green salad and instant mashed potatoes, you can have a
complete meal in minutes after you arrive home from work.
STEVE'S AWESOME BRATS
~Shared by Johnny,
LA
Prep: 20 mins
Cook: 30 mins
Serves: 6
Ingredients
3 - 4 cans of American Domestic beer (Coors or Bud)
1 packet of JOHNSONVILLE Brats (or any other quality Brat)
1 - 2 cups of BROWN sugar
2 large onions
Preparation method
1. Bring the beer to a boil in a large cooking pot. I have found that
the lighter American beers (Budweiser, Coors etc) work much better that
thicker stronger British beers. Slice the onions and put them and the
BROWN sugar into the cooking pot. I use two cups of sugar, but the
original recipe used less. Stir and let the pot bubble away until the
sugar melts and the onions start to go brown and soft (do not be put
off by the smell at this stage!). Then put in the Brats for about 10 -
15 minutes, making sure they are covered. When they are cooked, put
them on the barbeque (medium heat)until they are brown all over. These
sausages taste better if they are slow cooked and constantly rotated.
As such, tend them at this stage. When they are nicely browned, put
them back in the beer/onion/sugar and let simmer for 5 - 10 more
minutes.
2. Serve the above on a roll with a smear of mayonnaise and a light
honey mustard. DELICIOUS!
Source: Allrecipes
HEARTY EGG SCRAMBLE
~Shared by Treva, NC
PREP 15 min.
COOK 10 min.
TOTAL 25 min.
1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter, cubed
2 medium potatoes, peeled, cooked and cubed
1 & 1/2 cups julienned fully cooked ham
6 eggs
2 tablespoons water
Dash pepper
In a large skillet, saute onion and green pepper in butter until
crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a
large bowl, whisk the eggs, water and pepper; pour over ham mixture.
Cook and stir over medium heat until eggs are completely set.
Yield: 6 servings.
Nutrition Facts One serving: (1 each) Calories: 245 Fat: 16 g Saturated
Fat: 7 g Cholesterol: 251 mg Sodium: 589 mg Carbohydrate: 12 g Fiber: 1
g Protein: 14 g
Source: Taste of Home
NO-JOKE
SPINACH-ARTICHOKE BURGERS
~Shared by Linda
H., Rosharon, TX
A classic dip is transformed into a tangy, healthful burger.
1 pound ground chicken or turkey breast
Salt and freshly ground pepper
Zest of 1 lemon
A couple handfuls of freshly grated Parmigiano-Reggiano cheese
2 garlic cloves, 1 finely chopped and 1 peeled
One 10-ounce package frozen chopped spinach, thawed and wrung dry in a
kitchen towel
1 tablespoon fresh thyme
Extra-virgin olive oil (EVOO), for liberal drizzling
4 thick-cut slices of crusty bread
Four 1/2-inch-thick slices of ripe beefsteak tomato
One 14-ounce can artichoke hearts in water, drained and thinly sliced
8 thin slices of provolone cheese
Preheat a grill, grill pan or large nonstick skillet to medium-high. If
using a grill pan or skillet, preheat the broiler.
Place the ground chicken in a medium bowl and season with salt and
pepper. Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic,
spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
Form into 4 patties and cook the burgers until firm and cooked through,
about 6 minutes on each side.
If cooking the patties on a grill, place the bread alongside the
patties, grill on both sides and remove. If using a grill pan or
skillet, broil the bread on both sides until toasted. Rub the toasted
bread with the remaining garlic. Place the bread on plates and top with
a slice of tomato, then season the tomatoes with salt and pepper.
In the last 2 minutes of the burgers’ cooking time, divide the sliced
artichokes evenly among the burgers, then cover each with 2 slices of
provolone. If cooking on the grill, drop the lid to melt the cheese. If
cooking on the stovetop, tent your grill pan or skillet with aluminum
foil. Place a burger on top of each of the tomato slices and serve
immediately.
Source: Rachael Ray
AVOCADO TZATZIKI
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 large avocado, peeled and pitted
2 cloves garlic, minced
1 lemons, juiced
1/4 cup sour cream (optional)
1/2 cup chopped seeded cucumber
1/2 teaspoon red pepper flakes, or to taste
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
salt and pepper to taste
In a medium bowl, combine the avocado, garlic, lemon juice, sour cream
and cucumber. Mash with a fork until smooth. If your avocado is not
quite ripe enough, you may wish to use a food processor. Season with
red pepper flakes, cilantro, mint, salt and pepper, and mix well. Cover
and refrigerate for 1 hour before serving.
CHRISTMAS SPICE
COOKIES
~Shared by Bobbi,
Roswell, NM
2 cups brown sugar
3/4 cup shortening
3 eggs
1 cup raisins
1 cup broken pecans
1/4 pound chopped citron
3/4 cup buttermilk
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
2 teaspoons baking powder
4 1/2 cups flour
Mix fruit and nuts with 1/2 cup flour. Cream shortening and sugar. Add
eggs one at a time. Beat well. Sift together the remaining dry
ingredients and add alternately with the buttermilk. Stir in fruit and
nuts. Drop by teaspoon on greased baking sheet. Bake at 350 degrees fo
12 to 15 minutes.
WHITE CHOCOLATE RICE
PUDDING WITH
CHERRIES
~Shared by Marilyn
M., Canton, OH
3 cups Arborio rice
6 cups milk
1 1/2 cups cream
1 tsp. salt
1 1/2 cups sugar
3 tsp. vanilla extract
3/4 tsp. cinnamon
3 cups white chocolate, finely chopped
1 1/2 cup dried cherries
1 cup chocolate syrup
1 cup brown sugar
In a 4-quart pressure cooker, add rice, milk, heavy cream, salt, sugar,
vanilla, cinnamon, and white chocolate; stir well. Close cover
securely.
Cook for 20 minutes at a low heat setting.
Open the pressure cooker and let the rice steam, uncovered.
Add dried cherries and stir in chocolate syrup.
Let stand for approximately 5 minutes. Spoon into bowls.
Sprinkle lightly with brown sugar.
Serves 5 - 6.
PORK WITH TOMATO
SAUCE
~Shared by Jean,
Syracuse, NY
1 - 1 1/4 lb. pork tenderloin (whole)
2 tbs. butter
1 tbs. oil
1 green bell pepper, chopped
2/3 cup dry white wine
2 tsp. Dijon mustard
1 (16 oz.) can tomatoes, chopped
Finely grated peel of 1 lemon
1 tsp. Italian seasoning
Pinch of nutmeg
Salt & pepper
Thinly pared lemon peel for garnish
Cut the pork across into 12 equal slices. Place the slices between 2
sheets of wax paper and beat with a rolling pin until they form very
thin rounds. Heat the butter and oil in a large skillet, add the pork
rounds and saute over high heat for 2 minutes on each side. Drain over
the skillet and transfer to plate. Add the chopped bell pepper to the
skillet and cook gently for about 2 minutes. Stir in white wine
gradually, bring to a boil, stirring, then reduce the heat, add mustard
and simmer gently for 1 minute. Add the chopped tomatoes and their
juice, lemon peel, Italian seasoning and nutmeg and season with salt
and pepper. Cook uncovered over medium heat for 8 minutes, stirring
occasionally. Return the sauteed pork to the skillet, turn it 1 or 2
times in the sauce, then reheat gently for 15 to 20 minutes. Transfer
to serving dish, sprinkle with pared lemon peel. Serves 4.
BLACK-EYED PEA
BATTERED SHRIMP
~Shared by Johnny,
LA
Serves 6
Shrimp are deep-fried every day in Louisiana, but the batters used to
coat and flavor them are as varied as the cooks preparing the seafood.
This recipe was created by Dr. Robert Harrington, former dean of the
John Folse Culinary Institute at Nicholls State University.
Ingredients:
36 (16–20 count) shrimp, head-on
3/4 cup black-eyed peas, cooked
1/4 cup diced onion
1 tablespoon minced garlic
1/8 teaspoon ground ginger
Creole seasoning to taste
salt and black pepper to taste
granulated garlic to taste
2 large eggs
1/4 cup olive oil
1 1/4 cups beer
Louisiana hot sauce to taste
2 cups flour
1 quart vegetable oil
Method:
Peel shells from tail of shrimp, being careful not to remove head.
Devein shrimp then set aside.
In a food processor, combine black-eyed peas, onion, minced garlic,
ginger, Creole seasoning, salt, pepper and granulated garlic. Blend on
high speed 2–3 minutes or until peas are coarsely chopped.
Add eggs, olive oil, beer and hot sauce. Blend 1–2 minutes or until
puréed. Add flour and blend 1–2 minutes. Pour black-eyed pea batter
into a ceramic bowl then set aside.
In a large cast iron pot or a home-style electric fryer such as a Fry
Daddy®, heat 3 inches of oil to 350°F according to manufacturer’s
directions. Dip shrimp bodies (not heads) into batter and allow all
excess to drain. Gently place shrimp into deep-fryer and cook until
golden brown and partially floating. Remove from oil and drain.
Serve hot with your favorite dipping sauce.
Source: http://louisiana.kitchenandculture.com
SLOW COOKED CORNED
BEEF FOR SANDWICHES
~Shared by Treva, NC
This is an excellent recipe for party sandwiches. The meat should
cook slowly for a minimum of 4 hours--cooking longer will just make it
more tender. It sounds like a LOT of garlic, but no one has ever
complained that it tasted too garlicky. Serve with brown mustard on rye
or kaiser rolls. Can also add Cole slaw to the sandwich for a uniquely
delicious sandwich.
2 (3 pound) corned beef briskets with spice packets
2 (12 fluid ounce) bottles beer
2 bay leaves
1/4 cup peppercorns
1 bulb garlic cloves, separated and peeled
1. Place the corned beef briskets into a large pot. Sprinkle in one of
the spice packets, and discard the other one or save for other uses.
Pour in the beer, and fill the pot with enough water to cover the
briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves.
Cover, and bring to a boil.
2. Once the liquid comes to a boil, reduce the heat to medium-low, and
simmer for 4 to 5 hours, checking hourly, and adding more water if
necessary to keep the meat covered.
3. Carefully remove the meat from the pot, as it will be extremely
tender. Set on a cutting board, and allow it to rest until it firms up
a bit, about 10 minutes. Slice or shred to serve. I discard the cooking
liquid, but it can be used to cook cabbage and other vegetables if
desired.
THE BEST BUTTERMILK
PANCAKES
~Shared by Linda
H., Rosharon, TX
2 cups Buttermilk**
3 eggs, room temp
6 Tbsp butter, melted
2 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 tsp. vanilla
Put the buttermilk, egg and melted butter in a mixing bowl. Stir
briskly until the mixture is smooth and blended.
Stir the flour, salt and baking soda together in a small bowl. Stir
into the buttermilk mixture only until the dry ingredients are
moistened - leave the smaller lumps.
Heat a skillet or griddle to medium hot. Grease lightly and spoon out a
3 TBLS of batter per pancake. Cook until a few bubbles form on top and
break. Flip the pancake over and cook until golden brown... not too
long.
These are the best pancakes and nothing else will compare after having
these!!! Enjoy.
Makes about 12-15 pancakes.
**To make your own buttermilk, add 4 tsp of lemon juice or vinegar to a
scant 2 cups of milk, stir, and let sit at room temp for 15-30 min.
Stir again before adding to recipe.
STRAWBERRY SLUSH
DELIGHT
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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3 cups sugar
6 cups water
1 (46 fluid ounce) can pineapple juice
1 (12 fluid ounce) can frozen lemonade concentrate
2 (12 fluid ounce) cans frozen orange juice concentrate
1 quart strawberries (fresh or frozen) pureed in a blender
2 cups rum, or to taste
2 (2 liter) bottles chilled lemon-lime soda
In a saucepan, dissolve the sugar in the water by bringing it to a boil
over medium-high heat. Turn off the heat and allow it to cool.
Combine the sugar water with the pineapple juice, lemonade, orange
juice and pureed strawberries in a 6-quart container. Mix in the rum to
taste. Put the entire mixture into a large plastic ice cream pail and
freeze overnight.
To make the drinks to order, scoop 1/2 cup of the frozen mixture into
an 8 oz glass. Fill the glass with lemon-lime soda and serve with a
straw. Keeps well in freezer for up to one month.
KISSES
~Shared by Deb,
Roswell, NM
4 egg whites
1 cup sugar
1/2 teaspoon vanilla
Beat egg whites very stiff and dry. Add sifted sugar gradually and beat
until very stiff. Add vanilla and beat again. Drop by teaspoon on a
well greased sheet and bake at 300 degrees for about 20 minutes.
CHOCOLATE CHERRY
VALENTINE'S HEART BARS
~Shared by Marilyn
M., Canton, OH
1 box regular Brownie Mix (no chocolate chips in mix)
21-oz. can cherry pie filling
2 eggs
1 tsp. almond extract
chocolate sauce, whipped cream, and maraschino cherries
Heat oven to 350°F. Grease and flour a 9'' x 13'' pan.
In a large bowl, combine cake mix, cherry pie filling, eggs, and almond
extract. Stir until well blended. Pour into prepared pan.
Bake for 30 minutes until a toothpick inserted in the center comes out
clean. Let cool.
Cut bars with a heart-shaped cookie cutter. Lightly drizzle cherry
juice from cherries along with chocolate syrup on a dessert plate.
Place the chocolate cherry bar in center of plate. Top heart with piped
whipped cream and a cherry.
HUMMINGBIRD CAKE
~Shared by Jean,
Syracuse, NY
We couldn't leave out the most requested recipe in Southern Living
history. It frequents covered dish dinners all across the South.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring
until dry ingredients are moistened. (Do not beat.) Stir in vanilla,
pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake
at 350° for 25 to 30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes; remove from
pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of
cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Yield: 16 servings
NUTRITION PER SERVING
CALORIES 642; FAT 34.2g ; SODIUM 312mg; CHOLESTEROL 71mg
Source: Southern Living, JANUARY 1999
KING CAKE WITH CREAM
CHEESE CINNAMON
FILLING
~Shared by Johnny,
LA
Servings: Serves 16
2 8-ounce cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon
Mardi Gras Icing, as needed (recipe follows)
Mardi Gras Icing:
1 cup confectioners’ sugar
1 to 2 tablespoons skim milk
1/2 teaspoon vanilla extract
yellow, green, red, and blue food coloring
Preheat oven to 350°F. Coat a 10-inch round pizza pan with nonstick
cooking spray. Separate crescent rolls at perforations, into 16 slices.
Place slices around prepared pan with points in the center.
About halfway down from points, press seams of individual rolls
together to form a joined circle of rolls. In a mixing bowl, beat cream
cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough
in the center where seams have been pressed together.
In another small bowl, combine butter, brown sugar, and cinnamon with a
fork until crumbly. Sprinkle over cream cheese. Fold dough points over
filling, then fold bottom of triangle over points, forming a circular
roll like a king cake. The filling should be completely covered by the
crescent rolls at this point.
Bake for about 20 to 25 minutes or until golden brown. Cool slightly
and drizzle with colored Mardi Gras Icing.
Mardi Gras Icing:
In a small bowl, combine all ingredients except food coloring. Divide
mixture into 3 bowls. In first bowl, add a few drops of yellow food
coloring. In second bowl, add a few drops of green food coloring. In
third bowl, add equal drops of red and blue food coloring to create
purple. Drizzle over baked cake.
Source: Holly Clegg for Louisiana Cookin
http://www.louisianacookin.com/king-cake-cream-cheese-cinnamon-filling
IMPOSSIBLY EASY BLT
PIE
~Shared by Treva, NC
Love BLTs? Skip the hassle of making sandwiches and create your BLT all
in one pan.
Prep Time: 15 min
Total Time: 50 min
Makes: 6 servings
12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/2 cup Original Bisquick® mix
1/3 cup mayonnaise or salad dressing - low fat
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise or salad dressing - low fat
1 cup shredded lettuce
6 thin slices tomato
1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
Layer bacon and cheese in pie plate.
2. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk,
pepper and eggs with wire whisk until blended. Pour into pie plate.
3. Bake 25 to 30 minutes or until top is golden brown and knife
inserted in center comes out clean. Let stand 5 minutes before serving.
Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce.
Place tomato slices on lettuce.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
Health Twist
You can trim the fat in this pie by reducing the bacon to 8 slices,
using fat-free (skim) milk and reduced-fat mayonnaise or salad dressing.
Time-Saver
In a hurry? Try using precooked bacon. If you have a few extra minutes,
heat the bacon so it will crumble easier.
PICADILLO DIP
~Shared by Linda
H., Rosharon, TX
Makes: 16 servings
Serving size: 1/4 cup
Yield: 4 cups
1 pound ground beef
1 16 ounce jars salsa
1 medium onion, chopped
1/2 cup raisins
1/4 cup sliced pimiento-stuffed olives
2 tablespoons red wine vinegar
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 cup slivered almonds, toasted
Slivered almonds, toasted (optional)
Toasted pita wedges or bagel chips
In a large skillet, cook ground beef until brown. Drain off fat. In a 3
1/2- or 4-quart slow cooker, stir together beef, salsa, onion, raisins,
olives, red wine vinegar, garlic, cinnamon, and cumin.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat
setting for 3 to 4 hours.
Stir in the 1/4 cup almonds. If desired, sprinkle with additional
almonds. Serve with toasted pita wedges.
Nutrition Facts (Picadillo Dip) Servings Per Recipe 16; Calories94,
Protein(gm)7, Carbohydrate(gm)7, Fat, total(gm)5, Saturated fat(gm)2,
Dietary Fiber, total(gm)1,
BARBECUE PORK TWO
WAYS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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2 1/2 pounds pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce
Cut boneless pork shoulder crosswise into 1/4 inch slices. Partially
freezing it will make slicing easier.
In the slow cooker, combine sliced pork, onion, garlic, brown sugar,
dry mustard, salt, pepper, ketchup, and Worcestershire sauce; mix well,
and cover. Cook on Low, stirring occasionally, for 6 to 8 hours or
until the meat is tender.
OR: In a Dutch oven or large saucepan, combine pork, onion, garlic,
brown sugar, dry mustard, salt, pepper, ketchup, and Worcestershire
sauce; mix well. Bring to a boil, reduce heat, and cover. Simmer,
stirring occasionally, for 2 1/2 to 3 hours or until pork is tender.
RUSSIAN ROCKS
~Shared by Sandi,
Roswell, NM
1 cup butter
1 1/2 cups firmly packed brown sugar
2 1/2 cups flour
4 eggs
4 tablespoons whiskey
1 teaspoon soda
3/4 teaspoon hot water
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon mace
1 teaspoon cinnamon
1 pound seedless raisins
2 pounds English walnuts
1 quart shelled pecans
In a large mixing bowl, cream butter and sugar; add eggs, one at a
time, and beat well. Mix spices with flour, sift several times. Add
flour to mixture in large bowl. Add soda which has been dissolved in
the hot water, whiskey raisins and nuts. Mix well. Drop by teaspoonful
onto a lightly greased cookie sheet. Bake 15 minutes at 350 degrees.
SOUR CREAM CRANBERRY
BARS
~Shared by Marilyn
M., Canton, OH
These tasty cranberry bars are a creamy year-round treat. Mix up a
batch for your sweetheart or serve them on a dessert tray at your next
party.
1 cup butter, softened
1 cup packed light brown sugar
2 cups quick-cooking oats
1 1/2 cups flour
2 cups sweetened dried cranberries
3/4 cup granulated sugar
1 cup sour cream
1 egg
1 Tbsp. grated lemon peel
1 teaspoon vanilla extract
2 Tbsp. flour
Preheat oven to 350°F. In a large bowl, cream butter and brown sugar
together. Add oats and flour; mix well. Set aside 1 1/2 cups for
topping. Press remaining crumb mixture into an ungreased 9" x 13"
baking pan. Bake 10 to 12 minutes, or until lightly browned.
Meanwhile, in a large bowl, combine cranberries, granulated sugar, sour
cream, egg, lemon peel, vanilla, and flour; mix well. Spread evenly
over crust, and sprinkle with reserved crumb mixture. Bake 25 to 28
minutes, or until light golden. Cool then cover and chill. Slice into
bars and serve. Yield - 36 bars.
BANANA FRUIT BREAD
~Shared by Jean,
Syracuse, NY
Servings: Make one (9x5-inch) loaf
Prep Time: 15 minutes
Cook Time: 75 minutes
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/2 cup shortening
2 eggs
1 cup mashed ripe bananas (2 or 3 bananas)
1/2 cup sour cream
1 (9-ounce) package NONE SUCH® Condensed Mincemeat, crumbled
Instructions
Place rack in lower half of oven; preheat oven to 350°F. Combine flour,
baking powder and baking soda.
In large bowl, beat sugar and shortening until fluffy. Add eggs,
bananas and sour cream; mix well. Stir in flour mixture and NONE SUCH®.
Turn into greased 9x5-inch loaf pan. Bake 1 hour and 10 minutes or
until toothpick inserted near center comes to out clean. Cool 10
minutes; remove from pan. Cool completely.
HEAVEN ON SEVEN
CHICKEN VOODOO RIGATONI
~Shared by Johnny,
LA
2 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 T. + 1/4 tsp. Angel Dust Cajun Seasoning
1/4 C. extra virgin olive oil
1/2 C. diced yellow onion
1/2 C. diced red onion
1/3 C. thinly sliced green onion, white and green parts
2 T. Roasted Garlic Puree
1/3 C. diced celery
1/2 C. seeded, diced green bell pepper
1/2 C. seeded, diced red bell pepper
1/2 C. seeded, yellow bell pepper
1/3 C. seeded, diced poblano chile
1/4 C. seeded, diced cubanella pepper
1/4 C. seeded, diced banana pepper
1 T. seeded, minced Fresno chile
1 1/2 tsp. seeded, minced habanero chile
1 tsp. seeded, minced jalapeño
1/2 tsp. minced serrano chile
1/2 tsp. seeded, minced fingerhot chile
1 T. honey
1 T. granulated sugar
1 T. light brown sugar
1 T. dark brown sugar
1/4 tsp. Hungarian paprika
1/4 tsp. Spanish paprika
1/4 tsp. chile powder
1/4 tsp. ground allspice
1/4 tsp. ground coriander
1/4 tsp. ground turmeric
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/8 tsp. ground white pepper
1/8 tsp. crushed red pepper flakes
1/2 C. peeled and diced ripe banana
1 (8 oz.) can tomato sauce
1 C. water
3/4 C. unsweetened coconut milk
3/4 C. pineapple juice
1/2 C. mango juice
1/2 C. papaya juice
1/3 C. freshly squeezed orange juice
1 T. Key lime or regular lime juice
1 T. Hot as a Mutha hot pepper sauce or habanero sauce
3 T. unsalted butter, chilled and cut into pieces
2 lb. dried rigatoni pasta, cooked according to package directions
Season the chicken with 2 tablespoons Cajun seasoning.
In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil
over high heat. When oil is hot but not smoking add the chicken and
brown for 5 minutes, stirring frequently.
Stir in the yellow, red and green onions and the garlic puree cook for
2 minutes.
Add the celery, peppers, and chiles cook until vegetables are soft,
about 10 minutes.
Add honey, sugars, paprikas, chile powder, allspice, coriander,
turmeric, salt, black and white peppers, red pepper flakes, remaining
1/4 teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and
vegetables with the seasonings.
Mix in the banana, tomato sauce, water, coconut milk, juices and hot
pepper sauce. Bring to a boil reduce the heat to medium low and simmer
uncovered for 1 hour.
When ready to serve, stir in the butter until well blended and toss
with rigatoni in a large bowl.
Serves 8-10
Source: Chef Jimmy Bannos - Heaven on Seven Restaurant, Chicago
PINEAPPLE SQUARES
~Shared by Treva, NC
Crust:
1/2 cup butter
3 tbsp. confectioners sugar
1 cup sifted flour
Preheat oven to 350°F.
Combine mixture for crust and spread evenly in a greased 8 inch square
pan. Bake 20 minutes, or until golden and set. Remove from oven and set
aside.
Filling:
2 eggs
1 cup sugar
1/4 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla
3/4 cup finely chopped almonds or macadamia nuts
1/2 cup flaked coconut
1 (12 oz) can chunk pineapple, drained
Beat eggs and gradually add sugar, flour, baking powder, salt and
vanilla. Beat at medium speed of electric mixture until smooth. Add
finely chopped nuts, coconut and drained
pineapple.
Spread the mixture over the baked crust. Bake 35 minutes more at 350°F.
Remove from oven and cool 5 minutes before cutting into squares.
Refrigerate.
APRES SKI FRENCH
TOAST
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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4 slices multigrain bread
2 eggs
3/4 cup milk
1 teaspoon orange juice
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
2 teaspoons light butter
Place bread in a flat bottomed dish. Whisk together the eggs, milk,
orange juice, orange zest, vanilla, sugar, salt, cinnamon, and nutmeg
in a mixing bowl. Pour egg mixture over bread, and refrigerate until
bread absorbs the liquid, about 10 minutes.
Melt butter in a large non-stick skillet over medium heat. Place bread
into skillet. Cook until golden, about 3 minutes per side.
PECAN KISSES
~Shared by Lynn,
Roswell, NM
1 cup sugar
4 cups pecan, ground
4 egg whites, unbeaten
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 teaspoon cinnamon
Mix all ingredients. Drop by teaspoon on well greased sheet. Bake at
350 degrees for 20 minutes.
SWEETHEART BROWNIE
~Shared by Marilyn
M., Canton, OH
Nothing will thrill your sweetie more than this homemade heart-shaped
brownie covered in a rich 'n' creamy topping and finished with fresh
strawberries and a chocolate drizzle.
1 (19.8-ounce) package brownie mix, (prepared according to package
directions)
1 (8-ounce) package cream cheese, softened
2 Tbsp. confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed
1 (16-ounce) package fresh strawberries, hulled and sliced in half
Preheat oven to 350ºF. Coat an 8-inch square baking pan and an 8-inch
round pan with cooking spray. Pour equal amounts of batter into each
pan and spread over pan bottoms. Bake 20 to 25 minutes, or until a
wooden toothpick inserted in center comes out clean; let cool
completely.
Without cutting, remove whole brownie from square pan and place
diagonally on a large platter. Without cutting, remove whole brownie
from round pan and place on cutting board. Cut circle in half and place
the halves on the platter with flat sides against the top two sides of
the diagonal, forming a heart shape.
In a large bowl, beat rogether cream cheese, confectioners' sugar, and
whipped topping until smooth. With a wet table knife, spread whipped
topping mixture evenly over brownie heart then arrange strawberries
evenly over topping. Cut and serve immediately, or cover and chill
until ready to serve.
Yield: 12 servings
Garnishing Tip
To make it extra fancy, melt some chocolate chips in the microwave and
drizzle over entire heart before slicing.
Just before serving, top each slice with an extra dollop of whipped
topping. Mmm!
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REDUCED-FAT OVEN-FRIED FISH WITH
TARTAR SAUCE
~Shared by Jim D.,
WA
Serves 4
If using frozen fillets, press them dry with paper towels. The calorie
count for the tartar sauce was calculated using Hellmann's low-fat
mayonnaise. In total, traditional recipes have 660 calories, 51 grams
of fat, and 5.5 grams of saturated fat per serving (two 3-ounce fillets
and one 3-tablespoon serving of tartar sauce). Our changes brought the
numbers down to 260 calories, 7.5 grams of fat, and only half a gram of
saturated fat.
Ingredients
TARTAR SAUCE
1 cup low-fat mayonnaise (see note)
2 tablespoons finely chopped sweet pickles, plus 2 teaspoons juice
1 tablespoon drained capers, minced
2 teaspoons lemon juice
1 teaspoon minced shallot
1/2 teaspoon Worcestershire sauce Salt and pepper
OVEN-FRIED FISH
3 slices hearty white sandwich bread, torn into pieces
1/2 cup all-purpose flour
2 large egg whites
1 tablespoon Dijon mustard
2 teaspoons finely chopped fresh parsley
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds halibut fillet (see note), skin removed, cut into 8
(3-ounce) portions
Instructions
1. MAKE TARTAR SAUCE Whisk
mayonnaise, pickles, pickle juice, capers, lemon juice, shallot, and
Worcestershire in bowl. Season with salt and pepper.
2. MAKE COATING Adjust oven
rack to middle position and heat oven to 400 degrees. Pulse bread in
food processor until coarsely ground. Bake bread crumbs on rimmed
baking sheet, stirring occasionally, until golden, about 8 minutes.
Transfer toasted bread crumbs to shallow dish. Combine ¼ cup tartar
sauce, ¼ cup flour, egg whites, mustard, parsley, and cayenne in second
shallow dish. Place remaining flour, salt, and pepper in third shallow
dish.
3. COAT AND BAKE Raise oven
temperature to 450 degrees. Set wire rack inside rimmed baking sheet
and lightly grease with cooking spray. Pat fish dry with paper towels.
One at a time, dredge fillets lightly in seasoned flour. Dip top and
sides of fillets in tartar sauce-egg white mixture and cover top and
sides with bread crumbs, pressing to adhere. Transfer breaded fish to
prepared rack, spray each fillet lightly with cooking spray, and bake
until crumbs are golden brown and fish is cooked through, 10 to 12
minutes. Serve with remaining tartar sauce.
Source: http://www.cookscountry.com
EASY RATATOUILLE
~Shared by Jean,
Syracuse, NY
Prep Time: 10 min
Total Time: 38 min
Makes: 8 servings, about 1 cup each
1 large eggplant, cut into bite-sized pieces
1 medium red pepper, cut into 1/2-inch-wide strips, then cut crosswise
in half
1 medium onion, cut into 1/2-inch-thick slices
1 medium zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT CARBWELL Light Italian Dressing
1 can (14.5 oz.) low-sodium diced tomatoes, undrained
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
MIX eggplant, red pepper, onion, zucchini and dressing in large
skillet; cook and stir on medium-high heat 6 to 8 minutes or until
vegetables are tender and lightly browned.
ADD tomatoes; cook 15 minutes, stirring occasionally.
TOP with cheeses; cover. Cook an additional 5 minutes or until cheese
is melted.
Nutrition (per serving)
Calories 70 Total fat 2.5g Saturated fat 1g
Cholesterol 5mg Sodium 220mg Carbohydrate 10g Dietary
fiber 4g Sugars 5g Protein 4g Vitamin A 15%DV
Vitamin C 35%DV Calcium 15%DV Iron 4%DV
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EASY PANTRY TUNA PENNE
~Shared by Mary S.,
Nashville, TN
Yield: 6 main dish servings.
INGREDIENTS
- 1 box Dreamfields Penne Rigate
- 1-1/2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes in juice
- 1-1/2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, drained (optional)
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 cans (5 ounces each) water-packed tuna, drained
DIRECTIONS
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat oil in large skillet over medium heat. Add onion and
garlic; cook 1 to 2 minutes until onion becomes translucent, stirring
constantly (watch carefully so garlic does not burn). Stir in tomatoes
with juice, parsley, lemonjuice and capers. Cook 1 minute; add red
pepper flakes to taste.
Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce,
stirring frequently. Gently stir in tuna; heat through. Add pasta to
sauce. Stir gently to coat.
Nutritional Information (Per Serving):
Calories: 312; Protein: 19g; Sodium: 248mg; Cholesterol:
16mg; Fat: 6g; Saturated Fat: 1g; Dietary Fiber: 7g;
Digestible Carbohydrates: 13g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe there is a total of 53g carbohydrate.
Source: Dreamfields Healthy Carb Pasta, Chef Jim Coleman
HONEY-DIJON CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3/4 teaspoon fines herbes or herbes de Provence
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound chicken tenders or 1 pound boneless skinless chicken
breast, cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon extra virgin olive oil
- 3 tablespoons thinly sliced scallions or finely chopped parsley
Sauce Ingredients:
- 1/4 cup plus 2 tablespoons chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
DIRECTIONS
Combine the herbs, garlic powder, salt and pepper and sprinkle some of
the mixture over both sides of the chicken pieces.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for 2 minutes on each side,
until nicely browned. Cover the skillet and reduce the heat to medium.
Cook for about 3 minutes, turning once, until the chicken is cooked
through. Remove the chicken from the skillet and set aside to keep
warm.
Combine the sauce ingredients in a small bowl and stir to mix. Add the
sauce to the skillet and bring the mixture to a boil over medium-high
heat. Cook for a minute or 2, stirring frequently, until reduced by
half.
To serve, place 2 chicken pieces on each of 4 serving plates, drizzle
with some of the sauce, and top with a sprinkling of scallions or
parsley. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 198,
Carbohydrate: 6 g, Cholesterol: 66 mg, Fat: 5.1 g, Saturated Fat: 0.9
g, Fiber: 0.2 g, Protein: 26 g, Sodium: 367 mg, Calcium: 22 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1/2 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
CHILI BANZOS
~Shared by Mary S.,
Nashville, TN
Yield: 8 Servings (1/4 cup each)
INGREDIENTS
- 2 cans (15 ounces each) garbanzo beans
- Olive oil cooking spray
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1-2 teaspoons chili powder
- 1-2 teaspoons garlic powder
- 1-2 teaspoons onion powder
- 1 teaspoon paprika
- 2-3 dashes hot pepper sauce
- Salt, to taste
DIRECTIONS
Rinse beans, drain, and dry well on paper toweling. Arrange beans in
large skillet; spray generously with cooking spray. Cook over medium
heat, stirring frequently, until beans begin to brown, about 10
minutes. Remove from heat.
Combine Worcestershire sauce, spices, and hot pepper sauce; pour over
beans and stir to coat evenly. Sprinkle lightly with salt.
Transfer beans to jelly roll pan; bake at 325 degrees F. until beans
are very crisp on the outside, 20 to 25 minutes, stirring twice. Cool;
store in airtight container.
Nutritional Information Per Serving (1/4 cup): Calories: 109, Fat: 2.0
g, Cholesterol: 0 mg, Sodium: 440 mg, Protein: 5.1 g, Carbohydrate:
18.5 g Diabetic Exchanges: 1-1/2 Bread
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
SPINACH AND ONION
SAUTE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons reduced-fat margarine or light butter
- 1 medium yellow onion, very thinly sliced
- 1/4 teaspoon dried thyme
- 10 ounce package prewashed baby spinach (about 10 cups)
DIRECTIONS
Place the margarine or butter in a large, deep, nonstick skillet. Add
the onion and thyme and place over medium heat. Cover and cook for
several minutes, until the onions are soft.
Add the spinach, and toss gently over medium-high heat for a couple of
minutes, just until the spinach is wilted. Serve hot.
Nutritional Information Per Serving (2/3 cup per serving): Calories:
48, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 2.8 g, Fat: 0.8 g,
Fiber: 2.3 g, Protein: 2.3 g, Sodium: 106 mg, Calcium: 75 mg Diabetic
Exchanges: 1 Vegetable, 1/2 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
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CHICKEN AND VEGGIE
ALFREDO BISCUIT BAKE
~Shared by Treva, NC
A perfectly scrumptious meal for two that assembles in minutes and
satisfies the heartiest of appetites!
2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits
(from 25-oz bag)
1 cup Alfredo pasta sauce (from 16-oz jar)
1 box (7 oz) Green Giant® Immunity Blend frozen broccoli, carrots and
pepper strips in an olive oil seasoning
1 can (5 to 6 oz) chunk white chicken breast in water, drained
1 tablespoon grated Parmesan cheese
1. Heat oven to 375°F. Spray 1-quart casserole with cooking spray.
2. Place biscuits on microwavable plate. Microwave uncovered on Medium
(50%) 30 to 45 seconds, turning over halfway through microwave time.
Cut the biscuits into quarters. (Biscuits should still be cold for
easier handling.)
3. In 1-quart saucepan, heat pasta sauce, vegetables and chicken to
boiling over medium-high heat, stirring frequently.
4. Spoon into casserole. Top evenly with biscuit pieces; sprinkle
biscuit pieces with cheese. Bake 40 to 45 minutes or until chicken
mixture is bubbly and biscuits are deep golden brown. Let stand 10
minutes before serving.
SOUTHWEST
POTATO-CORN CHOWDER
~Shared by Maggie,
TX
If you're the type of cook who doesn't add garnishes, you're really
missing the boat. Garnishes can make or break a recipe and this one is
a classic example. The bacon and extra green onions totally make the
dish.
Prep Time: 35 Min
Total Time: 35 Min
Makes: 2 servings (2 cups each)
INGREDIENTS:
3 unpeeled medium red potatoes (3/4 lb), cut into 1/2-inch cubes
1 1/2 cups Progresso® chicken broth (from 32-oz carton)
3/4 teaspoon sugar
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Pinch ground red pepper (cayenne)
3/4 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 tablespoons chopped roasted red bell pepper (from a jar), well
drained
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
1/3 cup Yoplait® Greek Fat Free plain yogurt (from a 6-oz container)
2 tablespoons chopped fresh cilantro
2 medium green onions, finely chopped (2 tablespoons)
2 slices bacon, crisply cooked and crumbled
DIRECTIONS:
In 2-quart saucepan, place potatoes. Add water just to cover. Heat to
boiling; reduce heat to low. Cover and boil gently (simmer) about 15
minutes or until potatoes are fork-tender. Drain. Reserve 1/2 cup
potatoes; return remaining potatoes to saucepan. In small bowl, mash
reserved potatoes with fork.
Stir reserved mashed potatoes back into remaining potatoes in saucepan,
along with broth, sugar, garlic salt, pepper, ground red pepper, corn
and roasted red bell pepper. Cook over medium heat 5 minutes, stirring
occasionally.
In small bowl, stir flour into milk with whisk until well mixed; stir
into potato mixture. Cook over medium heat, stirring frequently, until
mixture thickens and boils. Stir in cheese until melted. Remove from
heat; stir in yogurt, cilantro and green onions. Serve topped with
bacon and, if desired, additional green onions.
Nutritional Information: 1 Serving (1 Serving)
Calories 470 (Calories from Fat 70), Total Fat 7g (Saturated Fat 3g,
Trans Fat 0g), Cholesterol 30mg; Sodium 1370mg; Total Carbohydrate 67g
(Dietary Fiber 6g, Sugars 20g), Protein 35g
Source: Pillsbury.com
http://www.pillsbury.com/recipes/southwest-potato-corn-chowder-cooking-for-two/c0bc26a1-ad5d-46df-996a-fb2825a9aa78/
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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MISSION CHICKEN THIGHS
Serving Size: 6
2 slices bacon
1 cup long-grain white rice
1 small green or red bell pepper, chopped
1 small onion, chopped
1 cup chopped mushrooms
1 carrot, finely chopped
1 1/2 cups chicken stock
1/2 cup dry white wine
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons chopped sage
6 chicken thighs without skin
Paprika
Chopped parsley
Cook bacon over medium-high heat in 10-inch skillet until crisp. Stir
in rice, and cook until rice turns a light golden color. Add bell
pepper, onion, mushrooms, carrot, stock, wine, salt, pepper and sage.
Stir until well mixed. Arrange chicken thighs on top, sprinkle with
paprika.
Cover, reduce heat and simmer 35 to 40 minutes or until chicken is
cooked through. Sprinkle with parsley before serving.
Makes 6 servings.
Per Serving (excluding unknown items): 229 Calories; 4g Fat (17.6%
calories from fat); 17g Protein; 26g Carbohydrate; 1g Dietary Fiber;
59mg Cholesterol; 810mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fat.
Source: Milwaukee Journal Sentinnel August 8, 2001
CROCK POT SPICY DIP
Ingredients:
2 lb. Velveeta cheese
2 lb. hamburger, cooked and drained
1 lg. jar Old El Paso taco sauce (or Rotel tomatoes)
1 lg. onion, chopped fine
Directions:
1. Mix all together in Crock Pot where cheese will melt and all will
remain warm.
HOMEMADE CHIPOTLE
SAUCE
Homemade Chipotle Sauce from Subway's Chipotle Southwest Sauce.
1 Quart mayonnaise (I use Dukes)
1/4 cup Dijon mustard
1/4 cup lime juice
1/2 cup chipotle in adobo sauce, pureed
2 Tablespoons garlic, minced
Salt to taste
Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt
to taste. Cover and chill before sandwich preparation.
Yields sauce for 24 sandwiches.
GRILLED CALIFORNIA
AVOCADO BLT BURGERS
James McNair, head judge and author of a new book called "Build a
Better Burger," (Ten Speed Press), says he looks for imaginative
recipes that reflect cultural and regional influences. The contest is
sponsored by Sutter Home Family Vineyards, National Cattlemen's Beef
Association and the California Avocado Commission. Here's the winning
recipe.
Ingredients:
Caramelized Chipotle Onions:
1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco(r) Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar
Point Reyes Blue Cheese Spread:
6 1/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese,
crumbled
Patties:
1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
1 1/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices
Directions:
To make the cheese, prepare a medium-hot fire in a charcoal grill with
a cover or preheat a gas grill to medium-high. To make the caramelized
onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and
brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a
lid, and place on the grill rack. Cook onion mixture for 10 to 15
minutes, stirring occasionally until the onions are caramelized and
most of the liquid is evaporated. Remove pan from the gill and set
aside.
To make the spread, combine the cheeses in a fire-proof saucepan,
cover, and set aside.
To make the patties, combine the chuck, sirloin, onion, Zinfandel,
herbs, pepper sauce and seasoned salt in a large bowl. Handling the
meat as little as possible to avoid compacting it, mix well. Divide the
mixture into 6 equal portions and form the portions into patties to fit
the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack,
cover, and cook, turning once, until done to preference, 5 to 7 minutes
on each side for medium. Meanwhile, place the saucepan with the cheese
spread on the outer edge of the rack to warm the cheese mixture just
until it reaches a very soft, spreadable consistency. Remove the
saucepan from the grill and set aside.
During the final minutes of grilling the patties, brush the avocado
slices with balsamic vinegar and sprinkle with seasoned salt. Arrange
on a rimmed nonstick perforated grilling pan coated lightly with oil
and grill alongside the patties for 1 to 2 minutes, turning as
necessary. During the final 30 seconds, add the bacon slices to the
pan. When the avocados are nicely grilled and the bacon is crisp,
remove from the grill. When the patties are cooked, remove from the
grill, stacking to keep warm. Place the rolls, cut side down, on the
outer edges of the grill rack to toast lightly.
To assemble the burgers, spread a generous amount of the cheese mixture
over the cut sides of the rolls. On each roll bottom, place a lettuce
leaf, a tomato slice, a patty, an equal portion of the caramelized
onions, 2 avocado slices and 2 bacon slices. Add the roll tops and
serve.
Serving Size: Makes 6 Burgers
Source: Build a Better Burger by James McNair
http://www.amazon.com/exec/obidos/ASIN/158008110X/atozreci-20
AMISH POTATO FRITTERS
1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk
Mix all ingredients together in the above order and fry in skillet with
melted shortening 1/4 inch deep. When brown around the edges and cakes
are rather well set, turn and brown on the other side.
Serves 4-6.
CHILE CABBAGE
A three-stage cooking process (same pan, no cleaning in between) allows
each ingredient to reach optimal texture and maximum flavor.
Ingredients:
2 to 3 tablespoons canola or peanut oil
16 medium stiitake mushrooms (about 10 ounces) stemmed and very thinly
sliced
2 medium jalapeños, cut into thin rounds
1/4 teaspoon salt
6 cups cut green cabbage (1-inch "squares")
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons Chinese-style dark sesame oil (plus extra)
1 1/2 coarsely chopped onions (3/4-inch "squares")
10 ounces very firm tofu
Directions:
Place a large, deep skillet over medium heat. After about a minute, add
1 tablespoon of the oil and swirl to coat the pan. Add the mushrooms
and stir-fry over medium-high heat for 5 minutes. Stir in the
jalapeños, plus 1/8 teaspoon of the salt, and cook, stirring
frequently, for 5 to 8 minutes longer, or until the mushrooms are very
limp.
Push the mushrooms and jalapeños to one side of the pan, then add
another tablespoon of oil to the exposed surface, followed by the
cabbage and another 1/8 teaspoon of the salt.
Keeping the heat medium-high, stir-fry the cabbage only for about 3
minutes, then mix in the sidelines mushrooms and jalapeños. Spread out
the mixture, cover the pan, and let it steam (okay if it scorches
slightly) for about 5 minutes. Scrape the bottom of the pan and mix
intermittently.
In a small bowl, combine the soy sauce, vinegar, and sesame oil, then
pour this in. Mix well, cover, and continue to cook over low heat for
another 5 to 8 minutes, or until done to your liking. Transfer to a
serving bowl and set aside.
Without cleaning it, return the pan to the stove over medium heat. Wait
about a minute, then add a little oil and swirl to coat the pan. Turn
up the heat to high and flash-cook the onions, shaking the pan, for
only about 1 to 2 minutes, or until the onions become shiny and golden
on the edges but are still crunchy. Add these to the cabbage mixture in
the bowl.
Return the uncleaned pan to the medium heat one more time, wait another
minute, add another little but of oil, and swirl to coat the pan. Add
the tofu in a single layer (okay if touching) and cook undisturbed for
about 5 minutes on each side, or until crisp and deep golden brown.
Toss into the cabbage mixture and serve. Pass around the sesame oil, so
people can add a little extra, if they wish.
Serving Size: Makes 4 - 6 Servings
Source: The Vegetable Dishes I Can’t Live Without by Mollie Katzen
http://www.amazon.com/exec/obidos/ASIN/1401322328/atozreci-20
EGG FOO YUNG
This is a great meal starter. We serve with fluffy rice.
For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16 in (2 mm)
wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut lengthwise into
1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by 1/16 inch (5 cm
x 2 mm) strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil for frying
For the sauce:
2 Tbs (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) tomato ketchup
2 Tbs (30 ml) cornstarch (cornflour), dissolved in
2 Tbs (30 ml) water
Beginning with the sauce, heat the oil in a heavy skillet over moderate
heat and cook the mushrooms until they are soft and slightly colored.
Add the chicken stock, soy sauce, and ketchup and bring to a boil over
high heat. Stir the cornstarch and water mixture to recombine it, then
stir it into the boiling sauce. Lower the heat and simmer for 2 to 3
minutes, or until it is no longer milky. Partially cover the pan and
keep the sauce warm over the lowest possible heat.
Combine the bean sprouts (drained and patted dry if using canned), the
onion, celery, and ham in a large mixing bowl. In another bowl beat the
eggs lightly and stir in the salt and pepper. Heat the vegetable oil in
a large skillet over high heat. Stir the bean sprout mixture into the
beaten eggs and, using about 1/4 cup (60 ml) of the batter per pancake,
cook three or four pancakes at a time over high heat. Turn the pancakes
after 30 seconds and fry an additional 30 seconds, until they are puffy
and golden brown. Serve immediately, accompanied by the hot mushroom
sauce in a bowl or sauce boat.
Makes 12 pancakes, to serve 4 to 6.
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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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