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A
to Z
Recipes
March 25,
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. We've
been shorthanded at work so I threw in graveyard shifts on my days off
amongst my day shifts. That was just enough to throw me out of sync. I
think I am back on course now. I hope you enjoy today's issue and have
a lovely
Sunday.
The current Monthly Theme
topic is Breakfast
& Brunch Recipes. 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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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
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Please
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A
house is not a home unless it contains food and fire for the mind as
well as the body.
~ Benjamin Franklin
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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One Of The Sweetest
Prayers
~Shared by Judy M.,
Canada
I'm sorry for keepin' ya up late.
But, I wanna know
If'n you're too busy, I can wait.
You see grandma's been forgettin'
A lot of things. Mamma says so.
She forgot my name, today, Mr. God,
And she's a walkin' kinda slow.
Yesterday, she jest left
Without even sayin' bye.
Daddy brought her back and
He had a tear in his eye.
So, I was wonderin', can you fix her?
She has somthun' called 'all tizers', daddy said.
She forgets who we are sometimes,
And she forgot that grandpa's dead.
Mr. God, you give her a new brememberer
'Cause I miss her playin', and stuff, with me
And the cookies she used to bake.
And, she was so smart, wasn't she?
She used to talk 'bout you a lot.
Now, she jest talks to herself and,
Mr. God, she don't know herself
From the pictures on the shelf.
Sometimes, she calls me 'little boy'
And pats my cheek or hair.
And she don't seem to care.
Please, Mr. God,
Will ya fix her, all new again,
A'fore she gets lost and
Can't bremember where she's been?
She ain't sang a Jesus song
Like I like to hear her to do.
Daddy says 'cause she is getting old.
But, she's not as old as you.
Daddy says you never forget and
You are older than anyone, anywhere.
Mamma says, "All we can do is
Bremember her in prayer.
So, Mr. God, I'm jest askin'
'Cause I don't know how to pray.
'Cause you un'erstand what I try to say.
Does Jesus have a grandma
And does she forget people, too?
I guess she would be your mommy
And wouldn't she be older than you?
Well, I gotta go to bed.
Would ya keep grandma safe, O please,
So as she won't wander off and get lost?
She forgets her hat and coat,
and she could freeze.
I love her lots and
I wish she bremember I'm her little Andy
And bake some good cookies for me,
And even share my candy.
Tell my friend, Jesus, I was here and
Give Him a hug from grandma and me.
She used to know Him and I heard her say,
"Thank you, Jesus, for little Andy."
Good night, Mr. God. Are ya tired?
You work, so hard, all day.
I'll be back a'morrow, to visit,
Before I go out to play.
XOXOXO
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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Herbs and Spices
Use a rubber jar opener to take the papery skin off garlic cloves. Rub
the cloves in the jar opener to loosen the skins, then peel them off
with your fingers.
After roasting garlic, cool until easy to handle, then squeeze the
entire head with your hand to release the cloves from their papery
skins.
Put extra fresh herbs to good use by mincing them, then stirring in to
softened butter. Roll the herb butter into a cylinder, wrap in plastic,
and freeze to use later to garnish a piece of grilled fish, steak or
steamed vegetables.
Extend the life of fresh cilantro by trimming the root ends and
wrapping the bunch in a damp paper towel. Store the cilantro in the
refrigerator in an unsealed plastic bag (so the leaves can breathe).
Grate fresh ginger on the small holes of a grater, then freeze in
tablespoon mounds on a wax paper- or parchment-lined cookie sheet. When
frozen, transfer to a resealable plastic freezer bag and freeze—perfect
for using in stir-frys or adding to soups or stews.
To perk up wilted fresh basil sprigs, soak the sprigs in cool water for
half an hour, then blot the leaves dry with paper towels. Store basil
at room temperature in a sealed plastic bag—if refrigerated, the leaves
will turn black.
Thinly slice fresh basil by stacking 5 or 6 large leaves on top of each
other, then rolling them into a cylinder and slicing across the leaves
into thin strips.
Nearly empty Dijon mustard jars and bottles are great for making
vinaigrettes. Measure vinaigrette ingredients (except mustard) into the
jar, screw on the lid, and shake vigorously. The residual mustard on
the sides of the jar will be incorporated into the vinaigrette.
Dried herbs and spices lose their punch after 6 to 8 months. If you
can't remember when you bought that canister of dried thyme or chili
powder, now might be a good time to purchase a fresh supply—the flavor
will be a lot better.
Make a removable spice sachet by tying whole spices such as bay leaves,
peppercorns and herb sprigs in a coffee filter with string. Float the
sachet in simmering soups and stews, and simply remove and discard the
bag after cooking.
Source: Campbell's Kitchen
http://www.campbellskitchen.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Breakfast and
Brunch Recipes
It is believed that breakfast is
the most important meal of the day. I'm a believer, especially when it
is tasty! We will be gathering favorite breakfast and brunch recipes
this month, just in time for Easter and Mother's Day. What could be
more special than a wonderful brunch after Easter service or breakfast
in bed for your special lady? Please join us in sharing great breakfast
and brunch recipes to be posted just in time for Easter and Mother's
Day.
We will
collect them through this month and publish them on the first Sunday
possible 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
"Breakfast and Brunch Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible 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: Breakfast
and Brunch Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Breakfast and
Brunch Recipes" has a deadline of March 31,
2012,
and will be posted on April 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Breakfast
and Brunch Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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THE BLONDE AND THE
LORD
~Shared by
Elizabeth P., Tupelo, OK
A blonde wanted to go ice fishing. She'd seen many books on the
subject, and finally getting all the necessary tools together, she made
for the ice.
After positioning her comfy footstool, she started to make a circular
cut in the ice. Suddenly, from the sky, a voice boomed,
"THERE ARE NO FISH UNDER THE ICE."
Startled, the blonde moved further down the ice, poured a thermos of
cappuccino, and began to cut yet another hole. Again from the heavens
the voice bellowed,
"THERE ARE NO FISH UNDER THE ICE."
She stopped, looked skyward, and said,
"IS THAT YOU LORD?"
The voice replied,
.
.
.
.
.
.
.
.
"No, this is the manager of the hockey rink."
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: Cherry Angel
Dessert
Submitter:
Marilyn M. Canton, OH
Reviewer: Pat
and Phil Reno, NV
Date:
February 19, 2012
http://www.a2zrecipes.net/02192012.html
This
recipe is a
real keeper...thank you Marilyn! I might try topping it with some
mini semi-sweet chocolate morsels but it is very good with the slivered
almonds.
Pat
and Phil,
Reno, NV
CHERRY ANGEL DESSERT
~Shared by Marilyn
M. Canton, OH
1 angel food cake, cut into 1/2-inch cubes
1 can cherry pie filling
1 package instant vanilla pudding mix
1 1/2 cups milk (at least 2%)
1 cup regular sour cream
Whipped cream (I used Cool Whip)
Place half of the angel food cubes into a 9-inch square pan or
dish. Spoon cherry pie filling over cake. Top with
remaining angel food cubes. In a bowl, combine pudding mix, milk,
and sour cream. Beat until smooth. Spoon over cake
pieces. Chill for at least 5 hours. Tastes great when
topped with whipped cream and toasted slivered almonds, optional.
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:
ORANGE JULIUS CAKE
~Shared by Luanne,
FL
Ingredients:
Cake:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
Zest of one orange, finely minced
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons Davis Baking Powder
1 1/2 cups all purpose flour
1/4 cup undiluted, frozen orange juice (unsweetened)
1/4 teaspoon orange food coloring, optional
Confectioners sugar for dusting or Orange Glaze
Orange Glaze:
1 cup confectioners sugar
1-2 tablespoons, as required, undiluted orange juice
Instructions:
Preheat the oven to 350 F. Line a baking sheet with parchment paper.
Generously grease a 9 by 5 inch loaf pan, an 8 by 4 inch loaf pan or 6
cup Bundt cake pan with non-stick cooking spray.
In a mixing bowl, cream the butter and the sugar until fluffy. Add in
the eggs, sour cream, orange zest and extracts and blend well. Fold in
the dry ingredients, scraping the bottom of the bowl to make sure it is
all blended. Remove one-third of the batter to a small bowl and using a
small whisk, mix it with the undiluted orange juice. Mix in the orange
food coloring. Spoon white batter into pan and then drop dollops of the
orange batter on top of that and swirl briefly with a knife to
marbleize.
Bake until cake springs back when lightly touched with fingertips,
about 45-65 minutes (depending on pans used).
For the Orange Glaze, in a small bowl, blend the confectioners sugar
and the orange juice together to make a soft glaze.
Once cake is cooled, dust with confectioners' sugar or drizzle on the
glaze. Let the glaze set slightly and glaze with a second coat.
Serves 10-12
HOMEMADE ZUCCHINI
PICKLES
~Shared by Mary H.,
Montreal, Canada
Makes about 8 servings. No canning needed; easy-to-make pickles
that require an overnight soak in the refrigerator to infuse them with
a sweet and tangy flavor.
1 cup cider vinegar
1/3 cup granulated sugar
1/2 teaspoon salt
4 teaspoons whole-grain Dijon mustard (see Notes)
1 tablespoon chopped fresh dill
coarsely ground black pepper to taste
4 cups sliced (1/4-inch thick) zucchino (see Notes)
Place the vinegar, sugar and salt in a small pot. Set over medium
heat and heat the mixture a few minutes, just until the sugar and salt
have dissolved into the vinegar. Cool to room temperature, and
then mix in the mustard, dill and pepper.
Layer the zucchini slices into a fairly narrow (about 4 1/2 inches
wide), 4-cup capacity jar. Pour the vinegar mixture over the
zucchini. Firmly push down on the zucchini to ensure that all
slices are at least partially submerged in the vinegar mixture (the top
slices will sink as they marinate). Tightly seal the jar.
Refrigerate and marinate zucchini overnight and then serve.
Notes: Any leftover pickles will keep for a couple of weeks in the
refrigerator. Whole-grain Dijon mustard, which is sometimes
called country-style, is sold alongside the regular smooth Dijon
mustard at most supermarkets. Small zucchini are best for this
recipe. The ones used were about seven inches long and 1 1/2
inches wide. Three of this size were used to get the four cups of
sliced zucchini needed for this recipe.
Source: Montreal Gazette
OLD FASHIONED LIGHT
CORNBREAD
~Shared by Larry
J., Spring Hill, TN
A classic Southern favorite, this cornbread recipe works for just about
any meal.
Prep Time: 20 to 30 minutes, then must sit overnight
Cook Time: 1 hour, 30 minutes
Difficulty Rating: Easy
Ingredients:
2 cups water
5 ½ cups cornmeal
1 cup sifted flour
½ cup melted shortening
1 tablespoon salt
5 cups cold water
2 cups sugar
Instructions
Cornbread:
Boil 2 cups water and 1 tablespoon salt in a 4-quart saucepan. Moisten
2 cups cornmeal with 2 cups cold water. Stir into boiling water. Cook
for 2-3 minutes until thick mush is formed. Remove from heat. Add 3
cups cold water, 2 cups cornmeal and 1 cup flour. Mix well. Sprinkle 1
½ cups cornmeal over mixture, but do not stir. Tie cloth over mixture
and let stand in a warm place for 24 hours or until sour enough to
bubble. Then add 2 cups sugar and ½ cup melted shortening and mix well.
Pour into a greased stem pan and cook for 1 ½ hours in a preheated 325-
to 350-degree oven. Leave in pan until cool.
Old-Fashioned Corn Light Bread Variation:
Instead of adding 2 cups sugar and ½ cup melted shortening before
baking, mix in 1 ½ cups sugar, ½ cup molasses, 4 eggs and ½ cup melted
shortening. Bake as directed above.
Source:: Tennessee Home and Farm
OVEN POACHED SALMON
SALAD WITH MUSTARD
VINAIGRETTE
~Shared by Doe,
Oliver, B.C., Canada
4 servings
4 skinless centre-cut salmon fillets - about 6 oz each
1/4 tsp each salt & pepper
1 tbsp capers, drained & rinsed
1 lemon, thinly sliced
4 sprigs fresh thyme
1 lb new potatoes, scrubbed & halved
1 lb green beans
1 c grape tomatoes
6 c torn romaine lettuce
4 hard cooked eggs, peeled & quartered
Mustard Vinaigrette:
3 tbsp EVOO
1 tbsp white wine vinegar
2 tsp lemon juice
2 tsp Dijon mustard
1 shallot or green onion, white part only, minced
1 tsp fresh thyme
1/4 tsp each salt & pepper
pinch granulated sugar
Mustard Vinaigrette- In lg bowl, whisk tog oil,vinegar, lemon juice,
mustard, shallot, thyme, salt & pepper, mustard, sugar, set aside.
Place salmon in centre of large piece of parchment paper. Sprinkle with
salt & pepper; top with capers,lemon & thyme. Fold paper to
edge; double fold all edges & pinch to seal packet. Roast on baking
sheet at 450 til fish flakes easily when tested.
Meanwhiile in pot of boiling salted water, cook potatoes til almost
fork tender, about 8 mins. Add beans, cook til tender, about 2 mins.
Drain & rinse under cold water; pat dry. Add to vinaigrette along
with tomatoes; toss to coat. Arrange lettuce on plates. Top with potato
mix, eggs & salmon; drizzle with any remaining vinaigrette.
SLOW-COOKED CARNE
ADOVADA
~Shared by Johnny,
LA
Adapted from "Heart of the Artichoke and Other Kitchen Journeys" by
David Tanis.
Total: 1 hr 45 mins, plus 2 hrs roasting time
Makes: 4 to 6 servings
INGREDIENTS
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
6 ounces dried New Mexico red chiles
2 tablespoons lard or vegetable oil
1 medium yellow onion, small dice
Kosher salt
Freshly ground black pepper
6 medium garlic cloves, finely chopped
1 bay leaf
3 pounds boneless pork shoulder
INSTRUCTIONS
1. Place the coriander and cumin seeds in a large frying or cast
iron pan over medium heat and toast until fragrant, about 3 minutes.
Remove from the pan and let cool. Using a spice grinder, grind the
seeds into a fine powder; set aside.
2. Rinse the chiles in water and pat them dry with paper towels.
Place half of the chiles in the large frying or cast iron pan and toast
over medium heat until slightly puffed and fragrant, about 2 to 3
minutes. Transfer to a cutting board and repeat with the remaining
chiles. When they’re cool enough to handle, cut the chiles in half
lengthwise, then remove and discard the stems and seeds.
3. Place the chile halves in a medium saucepan, cover with water,
and bring to a boil over medium-high heat. Reduce the heat to low and
simmer until softened, about 5 minutes. Remove the pan from the heat
and let the chiles cool slightly in the cooking liquid, about 30
minutes. Using a slotted spoon, transfer the chiles to a blender. Add 1
cup of the cooking liquid and blend until smooth; set aside.
4. Heat the lard or oil in a large frying pan over medium heat
until shimmering. Add the onion, season with salt and pepper, and cook,
stirring occasionally, until softened but not browned, about 5 minutes.
Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved
chile purée, season with salt, and stir to combine. Cook, stirring
occasionally, until the flavors start to meld, about 5 minutes. Remove
from the heat and let cool to room temperature. Meanwhile, heat the
oven to 350°F and arrange a rack in the lower third.
5. Rinse the pork and pat it dry. Generously season the roast all
over with salt and pepper and place it in a roasting pan or Dutch oven.
(The roast can be cut into large pieces if it doesn’t fit easily in the
pan.) Pour the cooled chile sauce over the pork and spread it all over
to coat the meat. Cover the pan tightly with foil or a lid. Roast until
the pork is tender and easily pulls apart with two forks, about 1 1/2
to 2 hours.
CHOCOLATE PEANUT
BUTTER CAKE
~Shared by Treva, NC
This chocolate peanut butter cake is like eating a giant Reese's peanut
butter cup, perfect for lovers of this classic flavor combination!
Cake:
2 & 1/4 cups cake flour
2 & 1/2 teaspoons baking powder
1 teaspoon salt
1 & 1/4 cups sugar
About 1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
2/3 cup milk
Peanut butter filling:
3/4 cup creamy peanut butter
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup milk
Assembly:
Fudge Frosting
2 Reese's Peanut Butter Cups, quartered
1/2 cup dry-roasted peanuts
1. Preheat oven to 350°. Sift flour, baking powder, and salt into a
medium bowl; set aside. In the bowl of a stand mixer, beat sugar, 1/2
cup butter, and peanut butter until creamy. Crack eggs into a small
dish (do not beat) and add vanilla. Add eggs to the butter mixture 1 at
a time, scraping down the inside of the bowl as needed. Beat in flour
mixture and milk in alternating batches, starting and ending with the
flour and making sure each addition is fully incorporated before adding
the next.
2. Butter and flour 2 round 9-in. cake pans. Divide batter evenly
between pans.
3. Bake until golden brown and a toothpick inserted in the center of
each cake comes out clean, 25 to 30 minutes.
4. Cool cakes 5 minutes. Invert onto a rack, remove pans, and let cool
to room temperature, at least 40 minutes.
5. Make filling: In a medium bowl with an electric mixer, beat together
peanut butter, cream cheese, powdered sugar, and milk until smooth and
fluffy.
6. Assemble cake: Dollop 1 tbsp. peanut butter filling onto a cake
stand (to hold cake in place). Place 1 cake layer on stand. Spread with
remaining peanut butter filling. Top with second layer. Starting with
the top, then working down the sides, frost cake with fudge frosting.
Decorate the top edge with candy pieces and peanuts.
Nutritional Information-Amount per serving Calories: 603; Calories from
fat: 51%; Protein: 11g; Fat: 34g; Saturated fat: 16g;
Carbohydrate: 71g; Fiber: 3g; Sodium: 445mg; Cholesterol: 76mg
BAKLAVA BARS
~Shared by Marilyn
M., Canton, OH
Love classic Baklava? Fall in love with an easy way to get the same
Greek signature flavors using cookie mix and crushed fillo shells.
Cookie Base:
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter, softened
1/2 teaspoon grated lemon peel
1 egg
Filling:
1 1/2 cups chopped walnuts
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
Glaze:
1/3 cup honey
2 Tbsp. butter, softened
1 Tbsp. packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish:
5 Tbsp. honey
Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking
spray. In large bowl, stir cookie base ingredients until soft dough
forms. Press dough in bottom of pan. Bake 15 minutes. Meanwhile, in
medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon
cinnamon and salt with fork until mixture is well mixed and crumbly.
Sprinkle nut mixture evenly over partially baked base. With hands,
crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20
minutes longer or until golden brown.
Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2
tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon
cinnamon uncovered on High 1 minute or until bubbly; stir in vanilla.
Drizzle honey mixture evenly over fillo. Cool completely, about 2
hours. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2
teaspoon honey over each bar. Store covered at room temperature. Yield
- Makes 24 bars
BAKED CRISPY CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Marinade:
2 C. buttermilk
1/4 C. lemon juice
4 t. Worcestershire sauce
1 t. garlic powder
2 t. paprika
1 - 4 t. seasoned salt
1/2 t. black pepper
6-8 chicken breasts
1 3/4 C. dry bread crumbs
1/4 C. melted butter
Combine marinade ingredients stirring to blend. Place chicken
breasts in pan; pour marinade over all. Marinate refrigerated
overnight. Drain thoroughly. Roll in crumbs. Place
chicken breasts in baking pan; pour butter over pieces. Bake at
350 for 1 hour uncovered for a crispier chicken. For less crisp
coating, cover with foil and bake 45 minutes; remove foil, add 1/4 C.
water and bake another 15-20 minutes.
Source: Taste Of Home Country Cooking 1996
COCONUT BLACK WALNUT
CAKE
~Shared by Jean,
Syracuse, NY
Ingredients:
2 cups of sugar
1/2 teaspoon of baking powder
1 cup cooking oil
1 cup buttermilk
4 eggs, beaten
1 cup of chopped black walnuts
3 cups of flour
1 cup of flaked coconut
1/2 teaspoon of salt
2 teaspoons of coconut extract
1/2 teaspoon of baking soda
Combine the sugar, oil and eggs and beat well. Combine the dry
ingredients and add to sugar mixture alternately with the buttermilk.
Stir in the nuts and the coconut extract. Bake at 325 degrees for
1 hour and 5 minutes in a greased and floured tube pan. Pour hot
coconut syrup over hot cake.
Coconut Syrup
1 cup sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon of coconut extract
Mix together and boil for 5 minutes.
IRISH CREAM
BREAKFAST BANANAS
~Shared by Linda
H., Rosharon, TX
These buttery baked bananas, with just a kiss of Irish cream, are
wonderful with chocolate chip scones.
6 whole bananas
1 tablespoon fresh lemon juice
1/4 cup butter, melted
2 tablespoons Irish cream liqueur
Peel bananas and slice in half lengthwise. Carefully place banana
halves in a butter-greased baking dish.
Sprinkle with lemon juice. Mix melted butter and liqueur together
and drizzle over bananas.
Bake at 350°F (175°C) for about 20 minutes.
Makes 6 servings.
FRIED STUFFED
JALAPENO PEPPERS
~Shared by Johnny,
LA
Yield: 12 Appetizers
10 oz Can whole pickled jalapeno peppers; drained
1 cup Pimiento cheese
1 cup All-purpose flour; divided
1 cup Plus 2 tablespoons cornmeal; divided
1 tsp Salt
1 tsp Pepper
1 cup Buttermilk
Vegetable oil
Cut stems from peppers. Remove seeds, using a small sharp knife (do not
split peppers). Stuff each with pimiento cheese. Cover and chill at
least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and
next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour
and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour
mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to
375F degrees. Fry peppers a few at a time, 1 to 2 minutes on each side
or until golden. Drain on paper towels.
Source: DeLea Lonadier of Louisiana, in January, 1995 "Southern Living".
WINTER BLACKBERRY
COBBLER
~Shared by Treva, NC
HANDS-ON: 45 Minutes
TOTAL: 2 Hours, 20 Minutes
2 & 1/2 cups all-purpose flour
1 & 3/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup shortening
2/3 cup milk
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon fresh lemon juice
2 (16-oz.) packages frozen blackberries
1/4 cup butter, cut into 1/4-inch pieces and divided
1 tablespoon sugar
Vanilla ice cream
1. Preheat oven to 425°. Whisk together first 3 ingredients in a medium
bowl. Cut shortening into flour mixture with a pastry blender or fork
until mixture is slightly crumbly. Add milk, stirring with a fork until
dry ingredients are moistened and mixture is soft enough to form a soft
ball.
2. Turn dough out onto a lightly floured surface, and knead 6 to 8
times. Divide dough in half. Roll 1 dough half to 1/4-inch thickness on
a lightly floured surface, and cut into 1-inch-wide strips. Place on a
lightly greased baking sheet.
3. Bake strips at 425° for 15 minutes or until lightly browned.
Transfer strips to a wire rack, and let cool completely (about 30
minutes). Reduce oven temperature to 350°.
4. Meanwhile, roll remaining dough half to 1/4-inch thickness; cut
dough into 1-inch-wide strips.
5. Sprinkle 2 cups sugar, 1/3 cup flour, and lemon juice over frozen
blackberries in a large bowl, and gently stir.
6. Spoon half of blackberry mixture into a lightly greased 13- x 9-inch
baking dish. Break each baked dough strip into 2 or 3 pieces, and place
on top of blackberry mixture in baking dish. Dot blackberry mixture
with half of butter pieces. Spoon remaining blackberry mixture over
baked dough strips.
7. Arrange unbaked dough strips in a lattice design over filling, and
sprinkle with 1 Tbsp. sugar. Dot blackberry mixture with remaining
butter pieces.
8. Bake at 350° for 50 to 60 minutes or until pastry is golden and
mixture is bubbly. Serve with vanilla ice cream.
TRY THIS TWIST!
Summer Blackberry Cobbler: Substitute 8 cups fresh blackberries for
frozen. Prepare recipe as directed, letting berries stand 10 minutes
after stirring together mixture in Step 5.Hands-on time: 45 min.; Total
time: 2 hr., 30 min.
Source: Southern Living JANUARY 2012
MARTHA'S COWBOY
COOKIES
~Shared by Marilyn
M., Canton, OH
3/4 cup pecans (3 ounces)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups old-fashioned oats (not instant or quick-cooking)
6 ounces semisweet chocolate, cut into 1/4-inch chunks
1/2 cup shredded unsweetened coconut
Vegetable-oil cooking spray
Preheat oven to 350 degrees. Spread pecans in a single layer on a
rimmed baking sheet. Toast in oven, tossing occasionally, until
darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop.
Into a bowl, sift together flour, baking soda, salt, and baking powder.
With an electric mixer on medium-high speed, cream butter and both
sugars until pale and fluffy. Reduce speed to medium. Add eggs, one at
a time, beating well after each addition. Beat in vanilla.
With mixer on low speed, gradually add flour mixture, beating until
just incorporated. Beat in oats, chocolate, pecans, and coconut until
just combined. (Dough can be covered with plastic and refrigerated up
to 3 days.)
Coat baking sheets with cooking spray; line with parchment, and spray
parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop
dough onto prepared sheets, about 3 inches apart.
Bake, rotating sheets halfway through, until edges of cookies begin to
brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5
minutes.
Transfer cookies to racks to cool completely. Cookies can be stored up
to 3 days at room temperature in airtight containers.
APPLE RAISIN CREAM
PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Pastry for double-crust pie (10 inches)
FILLING:
7 to 8 cups thinly sliced peeled tart apples
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3/4 cup raisins
Dash salt, optional
1 to 2 teaspoons grated lemon peel
1 tablespoon butter
3/4 cup heavy whipping cream
Directions
Make favorite pastry; line bottom of pie tin with one crust and set
aside. Combine apple slices, sugar, flour, spices, raisins, salt and
lemon peel; mix together well. Spoon filling into pastry-lined pan; dot
with butter. Cover with top crust decorated with steam vents; seal
edges. Cut a 1-in. circle from dough in center of top crust.
Bake at 400° for 40-45 minutes. Remove pie from oven; slowly pour cream
into center hole of top crust.
Return to oven; bake 5-10 minutes longer. Let stand for 5 minutes
before cutting.(Refrigerate leftovers.) Yield: 8 servings.
CREAMED RABBIT
~Shared by Jean,
Syracuse, NY
Rabbit is fried then baked with sour cream and onion.
Ingredients:
1 medium rabbit, cut in pieces
1/2 cup flour
salt and pepper
3 tablespoons margarine
1 cup minced onions
2 cups sour cream
Preparation:
In a food storage bag combine cup flour with 1/2 teaspoon salt and 1/4
teaspoon pepper. Add rabbit pieces and shake to coat with flour
mixture. Heat oven to 325°. Heat margarine in a cast iron skillet;
sauté rabbit until browned on all sides. Pour off excess fat. Add
onions and sour cream, cover, and bake at 325° for 1 hour.
Serves 4.
CRISPY GINGERSNAP
CHICKEN
~Shared by Linda
H., Rosharon, TX
The secret ingredient is cookies!
1 1/2 cups gingersnap cookie crumbs (see instructions below)
1/4 cup Dijon mustard
3 tbsp honey
1 1/2 tbsp bourbon
4 boneless skinless chicken breasts (4 to 6 oz. each)
Preheat oven to 375 F.
To make cookie crumbs, purée gingersnaps in food processor and transfer
to a shallow dish. Combine mustard, honey and bourbon in a separate
dish; set aside.
Cut 3 shallow slits in chicken to help mustard coating penetrate and
flavor the inside.
Roll chicken first in mustard mixture, then gingersnap crumbs. If
making ahead, refrigerate until ready to bake.
Source: The Steven and Chris TV Show
POPEYE'S RED BEANS
AND RICE
~Shared by Johnny,
LA
Yield: 10 servings
Prep Time: 20 minutes
Cook time: 40 minutes
3 Cans Red Beans 15.5-16 0Z (2 cans with liquid, 1 can drained)
1/2 lb – 3/4 lb Smoked Ham Hock
1 1/4 C. Water
1/2 tsp Onion Powder
1/2 tsp Garlic Salt
1/4 tsp Red Pepper
1/2 tsp Salt or To Taste
1/4 C. Lard + 1 Tbsp.
1/4 tsp fresh ground pepper
4 – 5 C. Premium Long Grain Rice Cooked and Drained
Pour 2 cans of beans in a 2 quart pan add smoked ham hock and water.
Simmer on medium heat for an hour until the meat starts to loosen from
the bone. Remove from heat and cool until the hock is cool enough so
the meat may be removed from the bone. Place the meat, beans and liquid
in a food processor. To the mixture add onion powder, garlic salt, red
pepper, salt, and lard. Process for only 4 seconds. beans should be
chopped and liquid thick. Now add the 3rd can of beans that have been
drained of their liquid. Process just for a second or two you want
these beans to remain almost whole.
Pour bean mixture back into to pan and cook slowly on low heat stirring
often until ready to serve.
Serve over a premium cooked and drained long grain rice.
CHEDDAR-HERB TWISTS
~Shared by Treva,
NC
Frozen puff pastry sheets are twisted and baked into savory
Cheddar-Herb Twists. Sharp Cheddar and minced fresh herbs star in this
bread that can be served alongside a saiad or entree or by itself as a
tasty snack.
YIELD: 64 twists (serving size: 1 twist)
COOK TIME:14 Minutes
PREP TIME:20 Minutes
CHILL:40 Minutes
2 cups finely shredded sharp Cheddar
1 teaspoon dried or 1 Tbsp. finely chopped fresh thyme
1 teaspoon dried or 1 Tbsp. finely chopped fresh sage
1/2 teaspoon dried or 1 1/2 tsp. finely chopped fresh oregano
1/4 teaspoon cayenne
Salt
1 (17.3-oz.) box frozen puff pastry (2 sheets), thawed
1. Line 2 large baking sheets with parchment. In a bowl, combine
cheese, herbs and cayenne. Season with salt.
2. On a lightly floured surface, roll out a sheet of pastry to a
16-by-9 1/2-inch rectangle. With the short side facing you, spread half
of cheese mixture over bottom half of pastry sheet. Fold top half of
pastry toward you over bottom half, enclosing cheese mixture (into
8-by-9 1/2-inch rectangle). Press pastry down to help dough layers
adhere and force out air pockets. Roll pastry into a 8-by-16-inch
rectangle. Transfer to baking sheet; chill for 20 minutes. Repeat with
remaining pastry sheet and cheese mixture. Refrigerate for 20 minutes.
Preheat oven to 425ºF.
3. Remove 1 pastry sheet from refrigerator and place on a lightly
floured cutting board. Place a fresh sheet of parchment on the baking
sheet. With a sharp knife, trim uneven edges from pastry, then cut
pastry into 32 1/2-by-8-inch strips. Holding 1 end in each hand, twist
each strip 3 or 4 times and place 1 inch apart on lined baking sheet,
pressing ends down. (You'll fit 10 to 12 twists on each sheet.)
4. Bake twists for 12 to 14 minutes, until golden brown. Transfer
twists to wire racks to cool. Repeat with remaining pastry. Serve at
room temperature.
Nutritional Information per serving: Calories 45: Fat: 3g Saturated
fat: 1g; Protein: 2g; Carbohydrate: 3g; Fiber: 0.0g; Cholesterol: 4mg;
Sodium: 79mg
COCONUT SHORTBREAD
~Shared by Marilyn
M., Canton, OH
4 cups flaked coconut
2 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
1 cup butter, softened
1 1/2 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate morsels, melted (optional)
Beat first six ingredients at medium speed with an electric mixer until
dry ingredients are moistened. Press dough evenly into 2 lightly
greased 9-inch tart pans or cake pans.
Bake at 350F for 25 minutes or until lightly browned. Let stand 5
minutes. Cut each shortbread into 12 wedges. Place wedges on a large
ungreased baking sheet; bake 5 more minutes or until crisp. Remove to
wire racks to cool. Trim coconut from edges of shortbread; drizzle with
melted chocolate, if desired.
To make ahead: Place baked and cooled shortbread wedges between layers
of wax paper in an airtight container, and freeze up to one month, if
desired. Bring to room temperature and drizzle with melted chocolate
before serving. Makes 2 dozen.
BAKED BLUEBERRY
PUDDING CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Pudding:
2 C. flour
1 1/2 C. sugar
2 t. baking powder
3/4 t. nutmeg
1/2 t. salt
1/2 t. grated lemon peel
3/4 C. butter softened
2 eggs
3/4 C. milk
2 C. blueberries
Lemon Sauce:
1/2 C. sugar
1 t. cornstarch
1/4 t. salt
1/4 C. cold water
3/4 C. boiling water
1 egg yolk
3 T. lemon juice
1 t. grated lemon peel
2 T. butter
Make pudding by combining flour, sugar, baking powder, nutmeg, salt and
peel in large bowl. Cut in butter with pastry blender until size
of small peas. Add eggs and milk; mix on low speed of mixer for 3
minutes. Pour into greased and floured 9x9" baking dish.
Top with blueberries. Bake at 350 for 1 hour and 10 minutes or
until toothpick inserted in center comes out clean. Make sauce in
saucepan. Stir in cold water; mix well. Gradually stir in
boiling water; cook and stir over medium heat 10-12 minutes or until
clear and thick. Blend egg yolk with lemon juice; gradually stir
into sauce. Stir in peel and butter. Serve warm pudding
with sauce.
REAL CORN CORNBREAD
(With Jiffy Mix)
~Shared by Jean,
Syracuse, NY
Ingredients
2 (8 ounce) boxes Jiffy cornbread mix
2 eggs
1/2 cup milk
1 (8 ounce) can cream-style corn
8 ounces sour cream
Directions
1 Preheat oven to 425.
2 Beat eggs. Blend in milk and sour cream. Add cornbread mix and corn.
3 Bake in greased 9x9x2 dish or in muffin tins for 25 minutes.
**This recipe is very versatile, so you can add in just about any
ingredient that you like, such as green onions, cheddar cheese, or
jalapenos.
CAPERED CHICKEN OR
POLLO ALCAPARRADO
~Shared by Linda
H., Rosharon, TX
4 to 6 servings
6 chicken breast halves, with bone and skin
3 tablespoons olive or vegetable oil
2 medium onions, thinly sliced
1 28-ounce can diced tomatoes (preferably fire roasted)
10 yellow chiles such as Hungarian wax or banana (hot or mild),
roasted, peeled, seeded and sliced into 1/4-inch strips
1/8 teaspoon cloves, preferably freshly ground
1/2 teaspoon black pepper, preferably freshly ground
1/2 cup coarsely chopped pitted green olives, preferably manzanillos
1/3 cup drained coarsely chopped large capers, plus 1 tablespoon of
brine
1/4 cup raisins
Salt, about 1/2 teaspoon
Dry the chicken with paper towels. In a large (8- to 9-quart)
Dutch oven, heat the oil over medium-high. Lay in the chicken in
a single layer and brown on all sides; remove.
Reduce the heat to medium, scoop in the onions and cook, stirring
regularly, until nicely golden, about 7 minutes. Add the tomatoes and
chiles, cover and cook 5 minutes. Uncover and cook until thick
and very reduced (it'll be as thick as tomato paste). Add the
spices, olives, capers, brine, raisins and 3 cups water.
When the mixture returns to the boil, nestle in the breasts, partially
cover and cook 20 minutes, until the meat is cooked clear to the
bone. Taste and season with salt, spoon everything into a warm,
deep serving platter, sprinkle with a few extra olives and capers, then
carry to the table.
Source: RickBayless.com
BRAISED BEEF SHORT
RIBS
~Shared by Johnny,
LA
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook time: 40 minutes
8 to 10 beef short ribs (about 3 pounds)
1 medium sized onion, chopped
3 rib of celery chopped
3 carrots chopped
2 cups red wine (I used shiraz)
2 cloves garlic, chopped
3 bay leaves
4 cups chicken broth
2 tablespoons vegetable oil
Preheat oven to 350 degrees. In a large heavy bottomed pot over medium
high heat drizzle a couple tablespoons of vegetable oil. Brown beef
short ribs on all sides. Do not crowd the pan, you may need to brown
the ribs in 2 or 3 different batches. Remove ribs and toss in chopped
garlic, chopped celery, chopped onions, and chopped carrots. Cook the
vegetables until they begin to soften and caramelize. Remove the
vegetables from the pan, and pour in red wine. Deglaze the pan using
the red wine, be certain to scrape the browned bits off of the pan with
a spoon. When this mixture begins to thicken, add vegetables, browned
beef ribs, bay leaves, and chicken stock.
Cover pot, and place into the heated oven. Cook for approximately 2 1/2
hours. Strain ribs and vegetables from the pot, and set aside. Drain
off excess fat inside of the pot, and then place the pot onto the stove
top, and reduce the liquid inside of the pot by half, return the
vegetables and ribs to the pot. Serve ribs with mashed potatoes,
noodles, polenta or even risotto.
CREAMY CHOCOLATE
MINT PIE
~Shared by Treva, NC
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
1 & 1/4 cups milk
1 package (4-serving size) chocolate pudding and pie filling mix (not
instant)
1 cup semi sweet chocolate chips
4 oz cream cheese, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
3 to 5 drops green food color
2 cups frozen (thawed) whipped topping
2 thin rectangular chocolate and green mints, unwrapped
1. Heat oven to 400°F. Bake pie crust as directed on package for
One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
2. Meanwhile, in 2-quart saucepan, stir together milk and pudding mix;
cook as directed on package. Continue cooking over low heat while
adding chocolate chips, stirring until melted. Set aside.
3. In medium bowl, beat cream cheese, powdered sugar, peppermint
extract and 1 to 2 drops of the green food color until smooth. Gently
fold in 1 cup of the whipped topping.
4. Spread cream cheese mixture in shell. Top with chocolate mixture.
Refrigerate at least 2 hours until set. To color remaining 1 cup
whipped topping, in small bowl, stir together whipped topping and
remaining 2 drops food color. Garnish pie with whipped topping. Chop
mints and sprinkle over whipped topping. Cover and store in
refrigerator.
TACO SOUP
~Shared by Marilyn
M., Canton, OH
1 lb ground beef, browned
1 large chopped onion, cooked with beef
2 cans kidney beans
1 can corn, drained
1 (15 oz) can Ro-Tel
1 (15 oz) can Tomato Sauce
1 packet taco seasoning mix
1 packet ranch dressing mix
1 1/2 cups water
Combine all ingredients, bring to a boil and then simmer for fifteen
minutes.
BAKED CORN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup butter or margarine, melted
2 eggs
1 (12 ounce) package corn muffin mix
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine the whole-kernel
corn, cream-style corn, sour cream, melted butter or margarine, beaten
eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking
pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Source: Taste Of Home County Cooking
APPLE ROLL
~Shared by Jean,
Syracuse, NY
4 cups apples, peeled & diced
1 cup chopped pecans or walnuts
2 cups sugar
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup melted butter
2 beaten eggs
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
2 teaspoons vanilla
Grease and flour 3 (1 pound) coffee cans. In medium bowl stir together
apples, nuts and sugar. Let stand 1 hour, stir often as mixture makes
its own juices. In large bowl mix flour, soda, salt and spices. Add to
apple mixture. Stir well. Add butter, vanilla and eggs. Stir well. Bake
at 325 degrees for 1 hour and 15 minutes or until cake tester comes out
clean. Cool 10 minutes on wire rack. May be served warm, cold or with
cream cheese.
SHRIMP HUSHPUPPIES
WITH VIDALIA ONION
DIP
~Shared by Linda
H., Rosharon, TX
Serves: 6 to 8 servings
Onion Dip:
1 tablespoon olive oil
1 tablespoon butter
2 Vidalia onions, chopped
Kosher salt and freshly ground black pepper
2 cups sour cream
1/2 cup mayonnaise
Dash hot sauce
1 1/2 teaspoons garlic powder
1/4 cup finely chopped chives
Shrimp Hushpuppies, for serving, recipe follows
Add the olive oil and butter to a large saute pan over medium heat. Add
the onions and saute until caramelized, about 20 to 25 minutes. Season
with salt and pepper, to taste. Remove from the heat and allow the
onions to cool.
Blend the sour cream, mayonnaise, hot sauce, garlic powder, and chives
together in a medium bowl. Add the onions and stir well to blend. Taste
for seasonings. Refrigerate until ready to serve.
*Cook's Note: This dip is best made the night before, so the flavors
have time to meld.
Shrimp Hushpuppies:
1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1/2 small onion, grated
1/4 cup chives, chopped
1/2 pound cooked shrimp, cleaned and tails removed, chopped
1 cup buttermilk
1 egg, beaten
1/4 cup cheddar cheese, grated
Peanut oil, for frying
Preheat oil in a deep-fryer or Dutch oven to 350 degrees F.
Mix all ingredients in a large bowl. Drop heaping tablespoon-sized
amounts of the mixture into the hot oil. Fry in batches for 2 to 3
minutes each. Remove from the oil to paper towels to drain and season
immediately with salt and pepper Transfer to a serving platter or bowl
and serve with the onion dip.
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STRAWBERRY-BANANA SMOOTHIE
~Shared by Maggie,
TX
1 ripe banana
2/3 c. fresh or unsweetened frozen strawberries
3/4 c. skim milk
1/2 c. plain lowfat or no fat yogurt
1/2 t. vanilla
Put all ingredients into a blender and process until smooth and creamy.
Source: Kansas Country Flavors - Volume II
GRAPE SPRITZER
~Shared by Maggie,
TX
8 lime slices
5 1/3 c. club soda, chilled
2 2/3 c. unsweetened grape juice, chilled
Place 1 lime slice in each of 8 glasses.
Combine club soda and grape juice. Pour 1 c. mixture over lime
slice in each glass.
Makes 8 servings. Contains 50 calories and 40 mg. sodium.
Source: Kansas Country Flavors - Volume II
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SPAGHETTI PRIMAVERA
~Shared by Mary S.,
Nashville, TN
Yield: 6 main dish servings.
INGREDIENTS
- 1 box Dreamfields Spaghetti
- 2 tablespoons olive oil2 small zucchini, shredded
- 2 medium carrots, peeled and shredded
- 1 large red bell pepper, cut into small thin strips
- 2 shallots, minced
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper
DIRECTIONS
Cook pasta according to package directions.
Meanwhile, heat oil in medium skillet over medium heat. Cook zucchini,
carrots, bell pepper, and shallots 5 minutes, or until tender, stirring
frequently.
Drain pasta. Add to skillet; toss with vegetable mixture, adding half
of the cheese while tossing. Season with salt and pepper to taste.
Serve with remaining cheese.
Nutritional Information (Per Serving): Calories: 296; Protein: 12g;
Sodium: 120mg; Cholesterol: 5mg; Fat: 12g; Saturated Fat: 2g; Dietary
Fiber: 7g; Digestible Carbohydrates: 12g
Note: If traditional pasta is used in this recipe there is a total of
52g carbohydrate.
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
BLACK BEAN DIP WITH
BAKED TORTILLA
CHIPS
~Shared by Mary S.,
Nashville, TN
Yield: 12 Servings (about 2 tablespoons each)
INGREDIENTS
- Vegetable cooking spray
- 1/2 cup thinly sliced green onions and tops
- 1-2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 1/4 teaspoon salt
- 1/3 cup vegetable broth or water
- 1-2 tablespoons finely chopped cilantro
- Baked tortilla chips
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until
hot. Saute onions and garlic until tender, about 3 minutes.
Process black beans, cheese, and salt in food processor or blender
until almost smooth, adding enough broth to make desired dipping
consistency. Mix in onion mixture and cilantro. Spoon dip into bowl;
serve with tortilla chips (not included in nutritional data).
Nutritional Information Per Serving (about 2 tablespoons): Calories:
48, Fat: 3.8 g, Cholesterol: 3.8 mg, Sodium: 254 mg, Protein: 4.5 g,
Carbohydrate: 7 g Diabetic Exchanges: 1/2 Bread/Starch
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
SMOKY CHEESE DIP
~Shared by Mary S.,
Nashville, TN
Yield: 16 servings (2 tablespoons per serving)
INGREDIENTS
- 1 cup fat-free cream cheese
- 1 cup fat-free sour cream
- 1/2 cup fat-free mayonnaise
- 1/2 cup reduced-fat shredded Cheddar cheese
- 1/2 cup cooked crumbled low-fat turkey sausage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke flavoring
- 2 cloves garlic, minced
DIRECTIONS
In a food processor, combine the cream cheese, sour cream, and
mayonnaise. Process until smooth. Fold in by hand the remaining
ingredients. Serve with crackers or pita bread.
Nutritional Information Per Serving (2 tablespoons): Calories: 50, Fat:
1 g, Cholesterol: 7 mg, Sodium: 224 mg, Carbohydrate: 5 g, Dietary
Fiber: 0 g, Sugars: 2 g, Protein: 5 g Diabetic Exchanges: 1/2
Carbohydrate
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
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SALSA-ROASTED SALMON
~Shared by Maggie,
TX
Fire up the food processor, add a few simple ingredients, and you’ve
got a vibrant-tasting salsa in minutes. Other fish and even chicken or
turkey could stand in for the salmon—adjust the roasting time
accordingly.
1 medium plum tomato, roughly chopped
1/2 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 small jalapeno pepper, seeded and roughly chopped
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2-3 dashes hot sauce
8 ounces center-cut salmon fillet, skinned and cut into 2 portions
1. Preheat oven to 400°F.
2. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin,
salt and hot sauce to taste in a food processor; process until finely
chopped and uniform.
3. Place salmon in a medium roasting pan; spoon the salsa on top. Roast
until the salmon is just cooked through, 12 to 15 minutes.
To Make Ahead: The salsa (Step 2) will keep, covered, in the
refrigerator for up to 1 day.
Nutritional information
Calories: 229 Fiber: 1 g Fat: 13 g Saturated Fat: 3 g Carbohydrates: 4
g Protein: 23 g Sodium: 376 mg Cholesterol: 0.067 g Potassium: 548 mg
Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv),
Potassium (16% dv), Vitamin A (15% dv).
Source: iVillage
SWEET AND SPICY
MANDARIN SALAD
~Shared by Maggie,
TX
Makes: 2 Servings
Ingredients
1 pouch (4.5 oz) StarKist® Tuna Creations®, Sweet & Spicy
¼ cup sliced celery
2 tbsp sliced green onions, white and green parts
1 can (11 oz.) Mandarin Oranges, drained
4 cups salad greens
¼ cup crispy Chow Mein noodles
Directions
In a large bowl combine tuna, celery, onions, and oranges.
Add salad greens and toss again.
Top with Chow Mein noodles.
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GRANDMA'S EGGPLANT CASSEROLE
From Betty Byers, family cookbook Kansas Country Flavors.
1 large eggplant, peeled and cubed
1 ½ cup grated Colby cheese
2 large eggs
2 cups saltine crackers, crushed
4 ounces evaporated milk
Preheat the oven to 350 degrees. Generously butter a 9×13 inch
pan. Peeling and cubing the eggplant. Parboil just until tender for
approximately 5 minutes.
After the eggplant has been parboiled place the eggplant in the bottom
of the buttered pan. Add the cheese, whisked eggs, crackers, and milk
to the pan. Mix together and bake for 25 minutes.
Source: Kansas Food Journal
http://www.kansasfoodjournal.com/2011/05/04/eggplant-casserole-grandmother78-still-rules-the-kitchen/
REALEMON HONEY HERB
CHICKEN
1/3 cup honey
1/4 cup ReaLemon lemon juice
2 tsp. rosemary leaves, crushed
2 lbs. chicken pieces
Prepare grill or heat oven to 350. In small bowl, combine all
ingredients except chicken. Brush sauce over chicken. Grill, bake or
broil until tender and juices run clear, basting occasionally with
sauce.
PORK CHOPS WITH
GREEN CHILE CORN
1 tablespoon vegetable oil
4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon seasoned salt
1/2 cup chopped red onion
1 1/2 cups Green Giant® Valley Fresh Steamers Niblets® frozen corn
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1 medium tomato, seeded, chopped (3/4 cup)
1 In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle
pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until
brown on both sides. Remove pork from skillet.
2 Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over
medium heat, stirring occasionally, just until mixture is thoroughly
heated.
3 Stir in water, Worcestershire sauce and thyme. Place pork in skillet,
pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning
pork and stirring vegetables occasionally, until pork is no longer pink
and meat thermometer inserted in center reads 160°F.
4 Remove pork from skillet. Stir tomato into corn mixture; cook and
stir 1 minute. Serve corn mixture with pork.
Source: Betty Crocker
GRILLED SIRLOIN WITH
CARAMELIZED
ONIONS AND MUSHROOMS
Napoleon Round or Square Wok Topper
6 cloves garlic, pureed
1 tablespoon dijon mustard 15 mL
1 sirloin steak (about 3 lb/1.5 kb), trimmed
salt and freshly ground black pepper
3 tablespoons butter 45 mL
2 tablespoons olive oil 30 mL
2 large sweet onions, peeled and trimmed, thinly sliced
1 lb large white mushrooms, quartered 500 g
4 cloves garlic, minced
1/4 red wine vinegar 60 mL
1 tablespoon granulated sugar 15 mL
salt and freshly ground black pepper
Combine the garlic puree and mustard. Place the steak on a flat surface
and pat dry with paper towels, then massage the garlic mixture into the
steak. Season the steak with salt and pepper. cover and set aside at
room temperature for 30 to 45 minutes.
Preheat the grill to medium-high (450 F/230 C).
Place the wok - or a heavy saute pan - on the side burner and heat over
a high flame. Melt the butter and olive oil to sizzling and add the
sliced onions. Saute to soften, about 3 to 4 minutes. Add the mushrooms
and continue sauteing until the mushrooms have softened and any
moisture has evaporated. Stir in the minced garlic, saute for another 3
minutes, and then move pan over to the grill. Let the mixture
slow-saute over the grill, stirring frequently, until the onions have
turned a deep golden brown, about 15 minutes. Do not let the onions
brown too fast or they will burn instead of caramelizing.
Add the vinegar and stir until it is absorbed. Stir in the sugar and
season with salt and pepper. Set the onion mixture aside and keep warm.
Place the steak on the gill and cook for 5 to 6 minutes a side for
medium rare. Remove the grill and let rest for 3 to 4 minutes.
Thinly slice the steak across the grain. Place slices on a platter or
individual plates and top with the onion mixture. Serve immediately.
Serves 4 to 6
Prep Time: 20 minutes
Marinade Time: 30 to 45 minutes
Cook Time: 45 minutes
Source: Napolean's Everyday Gourmet Grilling by Chef Ted Reader
FRENCH FRIED POTATO
PUFFS
2 Cups leftover Mashed Potatoes, seasoned
2 eggs, well-beaten
1 small onion, chopped
1 Cup flour
2 tsp. Baking powder
Vegetable oil
Combine Mashed potatoes, eggs, and onion. In a separate bowl, sift
together flour and baking powder. Stir into potato mixture. Blend well.
Heat oil about 2 inches deep in fryer or deep pan. Drop potato mixture
by teaspoonfuls into oil. Fry 3 to 5 minutes or until brown.
Drain on paper towels. Excellent served with roast beef.
Makes 6 servings
CAMPBELL'S LASAGNA
ROLL-UPS
Serves: 4
Prep. time: 30 minutes
Cooking time: 35 minutes
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cups Prego® Traditional Pasta Sauce
3/4 cup Pace® Picante Sauce
1 cup shredded mozzarella cheese, (4 ounces)
MIX ricotta, mushrooms and pesto. Top each noodle with 1/4 cup cheese
mixture. Spread to edges. Roll up like a jelly roll. Place seam-side
down in 2-quart shallow baking dish. MIX pasta sauce and picante sauce
and pour over roll-ups. BAKE at 400°F. for 30 minutes or until hot. Top
with mozzarella cheese. Bake 5 minutes more or until cheese is melted.
Let stand 10 minutes.
Source: Campbell's® Quick and Easy Cookbook
CHICKEN, RICE AND
BROCCOLI CASSEROLE
1/4 c. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 c. rice, cooked
1 can cream of chicken soup
1 can milk
1 c. cheddar cheese
2 c. chopped broccoli, cooked
2 c. chicken, cooked & cubed
Saute onion and celery in butter. Mix milk and soup. Mix all
ingredients except cheese and place in greased casserole. Sprinkle
cheese on top. Bake 1/2 hour at 350 degrees.
FRESH BLUEBERRY
SALAD
2 3-ounces package black cherry gelatin
3 cups boiling water
1 8-ounces can crushed pineapple
1/4 cup maraschino cherries, halved
2 cups fresh berries
Dressing:
1 cup miniature marshmallows
2 cups sour cream
1 teaspoon mayonnaise
1/2 teaspoon vanilla flavoring
Dissolve gelatin in boiling water. Cool. Add pineapple; chill until
thickened.
Fold in cherries and blueberries. Chill until firm.
Dressing: Mix ingredients; let stand for several hours or overnight.
Mix well; serve on salad.
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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
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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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