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A
to Z
Recipes
April 25,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Angela left
yesterday to return home to North Carolina. She visited me at work
overnight to say good-bye. Lots of smiles and tears, for sure. Our
entire family is savoring some sweet memories from this visit. It was 3
weeks but went like a flash. I thank you all for your patience with
missed or delayed issues of a2z.
The current Monthly Theme
topic is 30-Minute Meals.
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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"Intellect is not wisdom."
~ Thomas Sowell, Age 81, Stanford University, American
economist, social theorist, political philosopher, and author.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
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Saint Theresa's Prayer
~Shared by Elyse,
Kingman, AZ
May today there be peace within.
May you trust God that you are exactly where you are meant to be.
May you not forget the infinite possibilities that are born of faith.
May you use those gifts that you have received, and pass on the love
that has been given to you.
May you be content knowing you are a child of God.
Let His presence settle into your bones, and allow your soul the
freedom to sing, dance, praise and love.
It is there for each and every one of us.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
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The key to preventing moldy berries...
~Shared by Lynn R.,
Canada
Berries are delicious, but they're also kind of delicate. Raspberries
in particular seem like they can mold before you even get them home
from the market. There's nothing more tragic than paying $4 for a pint
of local raspberries, only to look in the fridge the next day and find
that fuzzy mold growing on their insides.
Well, we can tell you that how to keep them fresh! Here’s a tip I’m
sharing on how to prevent them from getting there in the first place:
Wash them with vinegar.
When you get your berries home, prepare a mixture of one part vinegar
(white or apple cider probably work best) and ten parts water. Dump the
berries into the mixture and swirl around. Drain, rinse if you want
(though the mixture is so diluted you can't taste the vinegar,) and pop
in the fridge. The vinegar kills any mold spores and other bacteria
that might be on the surface of the fruit, and voila! Raspberries will
last a week or more, and strawberries go almost two weeks without
getting moldy and soft. So go forth and stock up on those pricey little
gems, knowing they'll stay fresh as long as it takes you to eat them.
You're so berry velcome!
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
for posting. Thanks!
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Monthly
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Our
Monthly
Theme topic is: 30-Minute Meals
We're all busy nowadays. And for
some with all the time in the world, they simple do not want to spend
hours in the kitchen. This month we are looking for meals that can be
prepared in about 30 minutes (or less). Pasta is pretty big at my
house, and
we have many that can be made quickly. Even a steak & potato dinner
can be served within 30 minutes. Often the key to serving great meals
that take little time is a great recipe. Share yours with us here,
won't you?.
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
"30-Minute Meals". 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
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Use
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Use
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Meals.
Use
this email
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posting: A to Z Recipes.
See
the A to Z
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Z Recipes Theme Issues
The
theme issue
for "30-Minute Meals" has a deadline of April 30,
2012,
and will be posted on May 6, 2012.
Please
use this email
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recipes: 30-Minute
Meals. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Drinking &
Driving
~Shared by Barb B.,
IN
This is a word to the wise for all my email friends.
I would like to share an experience with you, it has to do with
drinking and driving. As you know, some of us have had brushes with the
authorities over the years. The other night I was out for dinner with a
few friends. After consuming too much wine, and knowing full well that
I was wasted, I did something I've never done before. Believe it or
not, I took a bus home. Yes, a bus. I arrived home safely and without
incident. This was really a surprise to me since I have never driven a
bus before.
Pastor's False Teeth
~Shared by Charlie
J., Mobile, AL
A Pastor goes to the dentist for a set of false teeth.
The first Sunday after he gets his new teeth, he talks for only eight
minutes. The second Sunday, he talks for only ten minutes. The
following Sunday, he talks for 2 hours and 48 minutes. The congregation
had to mob him to get him down from the pulpit and they asked him what
happened. The Pastor explains the first Sunday his gums hurt so bad he
couldn't talk for more than 8 minutes. The second Sunday his gums hurt
too much to talk for more than 10 minutes. But, the third Sunday, he
put his wife's teeth in by mistake and he couldn't shut up...
((I love it when I make you smile...and I KNOW you are smiling ...))
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
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Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHICKEN MEDALLIONS
~Shared by Mary H.,
Montreal, Canada
Serves 4
The surprising combination of peach jam, havarti cheese and prosciutto
ham turns a simple chicken breast into a special dinner. You can
prepare the chicken rolls up to a day in advance; refrigerate them,
covered, then bring to room temperature before cooking.
4 boneless, skinless chicken breasts
1/2 cup peach jam
8 thin slices havarti cheese
16 thin slices prosciutto ham
2 tablespoons grapeseed oil
Pound the chicken breasts all over until they are about 1/4 inch thick.
Cut each breast into 4 strips; place 2 strips end to end to create one
long one, repeating with remaining strips. Spread chicken
with peach jam, then with cheese. Roll up the strips like a
pinwheel, then roll prosciutto around each roll. Fasten closed
with bamboo skewers. Chill for at least 30 minutes, so that rolls
become firm. Preheat oven to 350 degrees F. Heat grapeseed oil in
a large, heavy frying pan over medium-high heat. Sear both sides
of the medallions until golden brown, then transfer to oven. Bake
for 5 to 7 minutes, until chicken is cooked through. Let stand
for 3 minutes before serving. Great served with a green salad and
hot, cooked rice.
Source: Montreal Gazette
OH SO GOOD OYSTER
DRESSING
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
2 large chopped onions
6 bunches chopped green onions
1 bunch chopped parsley
6 cloves minced garlic
6 stalks chopped celery
1-1/2 loaves Po'boy bread, dried out
3/4 gallon oysters (reserve water)
2 large cooking spoonful's bacon drippings
Salt and pepper
TO PREPARE:
Sauté all chopped seasonings in bacon drippings until tender. Add
oysters. Cook 12 to 15 minutes, stirring. In another bowl, moisten
bread with oyster water, then crumble bread and add to seasoning and
oyster mixture.
Cook 15 more minutes. Place in large baking dish and bake at 350
degrees for 1 hour.
PORTOBELLO MUSHROOM
BURGER WITH BLUE
CHEESE
~Shared by Doe,
Oliver, B.C., Canada
Makes 4
4 lg Portobello mshrms, washed & stems removed
4-1/2" slices sw red pepper
Marinade:
2 tbsp balsamic vinegar
1/4c olive oil
1 tsp Dijon
2 tbsp fresh thyme, minced
2 garlic, peeled & minced
Salt & pepper
4 slices prosciutto-optional
1-125g pkg Rosenburg-Castello Noble Blue Cheese, crumbled
4 multigrain hamburger buns, split & toasted
In sm bowl combine all ingred for the marinade tog & mix well. In
lg resealable bag, add marinade, mushrooms, & red pepper slices,
seal & chill one hour. Preheat barbecue or indoor grill. Remove
mushrooms & peppers from marinade & grill until seared on all
sides. Carefully remove from grill & top each mshrm equally with
blue cheese & wrap with slice of prosciutto. Return to grill, &
cook til the cheese softens. Top with your favorite burger toppings-
suggested is arugula or basil pesto & a thick slice of tomato.
CHICKEN CACCIATORE
~Shared by Jim D.,
WA
1 boiler/fryer, cut into 8 pieces (About 3-4 pounds)
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 celery stalk, chopped
4 oz. mushrooms, chopped
1/2 cup dry white wine
1 (14 oz) can chopped tomatoes
1/2 cup chicken broth
1 teaspoon dried oregano
1/4 cup fresh shopped parsley
salt & pepper
Pinch of red pepper flakes
Rinse the chicken pieces and then pat dry. Heat the oil in a large
skillet over medium heat and brown the chicken pieces well on both
sides. Remove the chicken pieces to a plate. Add the mushrooms, onions
and celery to the pan drippings and sauté until soft, about 5 minutes.
Add the garlic and cook another minute or two. Add the chicken back
into the skillet and add the white wine. Cook on medium heat until it
has almost completely evaporated. Add in the chopped tomatoes, broth
and seasonings. Simmer, covered for about 30 minutes. If the sauce has
not thickened, remove the chicken pieces from the pan and bring the
sauce mixture to a boil. Cook a few minutes until it has reduced and
thickened. Serve hot!
Serves: 4
Source: http://www.sassy4daze.com/Recipes/Italian.html
MUFFLETTA (ITALIAN
STYLE)
~Shared by Jim H.,
Calgary, Alberta,
Canada
Ingredients:
1 large round sourdough loaf
1 lb mozza sliced
½ lb provolone sliced
1 jar of pizza sauce or spaghetti sauce
½ lb each of the following:
Capicolla
Ham
Pepperoni
Salami
Bacon fried crisp
1 red onion sliced
1 can mushrooms drained
Assembly:
Cut off top of loaf and scoop out bread from inside leaving a ½ inch of
bread around the inside of the loaf.
Starting with the meats, put down a layer of each type followed by
sauce then cheeses. Repeat until filled, ending with cheese on the top
of the loaf. Put top cut off earlier back on the loaf and wrap tightly
in foil.
Place in fridge and put a heavy weight on top (cast iron pan) and leave
overnight.
Prior to eating, pre-heat oven to 350f and bake loaf for 1 hour or
until hot throughout.
Cut into wedges and serve.
(Warning: very filling)
BEEFY CHINESE
DUMPLINGS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/Beefy
Chinese Dumplings
1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in
the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin.
Moisten the edges of a wonton with a few drops of water. Then fold the
dumpling in half, and pinch the edges together to seal. Create a ripple
pattern along the pinched edge by pinching and gently pushing together
small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5
minutes.
CHOCOLATE-CARAMEL-PECAN
POTATO CHIPS
~Shared by Treva.NC
These chips are best served the day they're made. Use the thickest
ridged potato chips you can find.
YIELD: about 9 dozen
COOK TIME:12 Minutes
PREP TIME:34 Minutes
1 (13-oz.) bag thick ruffled potato chips
1 (14-oz.) bag caramels
1/3 cup whipping cream
1 (11.5-oz.) bag milk chocolate morsels
2 tablespoons shortening
1 cup finely chopped pecans, toasted
Spread whole potato chips in single layers on parchment paper-lined
wire racks. Combine caramels and cream in a heavy saucepan over low
heat, stirring constantly, until smooth; remove from heat. Drizzle
caramel over chips. Melt milk chocolate morsels and shortening in a
small bowl in microwave at HIGH, 1 1/2 to 2 minutes, stirring after 1
minute; cool slightly. Drizzle chocolate over caramel on potato chips;
sprinkle with pecans. Cool until chocolate and caramel harden.
Source: Oxmoor House MAY 2008
CHOCOLATE COBBLER
~Shared by Marilyn
M., Canton, OH
Cobbler:
2 sticks butter
1 1/4 cups sugar
1 1/2 cups self-rising flour
1 tsp vanilla
3/4 cup milk
Chocolate Layer:
1 cup sugar
6 Tbsp. cocoa powder
2 cups boiling water
Preheat oven to 350. In a 9x13 glass baking dish, melt the two
sticks of butter in the oven.
Meanwhile in a bowl, mix together the 1 1/4 cups of sugar, flour,
vanilla and milk.
Once the butter is melted pour the batter over the butter, but do NOT
stir.
In a separate bowl, mix cocoa and 1 cup sugar together and sprinkle on
top of batter ~ Do NOT stir.
Pour 2 cups boiling water on top of that (don't stir) and bake for
30-45 minutes.
I bake mine until I have a nice golden brown crust ~ in my oven this
usually take about 35 minutes.
Serve warm. Great with ice cream!
CORN, BUTTERMILK AND
CHIVE POPOVERS
~Shared by Jean P.,
Syracuse, NY
Adapted from The New Basics.
I got the idea in my head for buttermilk corn popovers last month and
became a little obsessed. I even bought a popover pan in a moment of
weakness, but hear me out: you do not need one. I did not need one. You
can use a muffin tin. Or ramekins. Trust me, as I will never find a
place to put this away which means that it will soon be re-appropriated
for paint cups or Cheerio storage and it’s all my fault.
Unsure of where to start, I turned to Google, which led me to a recipe
for corn popovers from The New Basics by Julee Russo and Sheila Lukins.
I adjusted them a bit; I swapped buttermilk for regular, as was my
plan, and I found that the corn really had to be blended to become part
of the batter (rather than kernels that fell out after tearing the
popover open). I had to reduce the baking temperature and increase the
baking time over two rounds to get the grandest puffs. My hunch is that
the recipe had originally been developed using a muffin tin, where each
cup usually holds a scant 1/2 cup liquid rather than a popover pan or
ramekin, where each cup usually holds 3/4 cup liquid, so if you’re
using a muffin tin, you are likely to need less baking time but yield
more popovers.
Makes 6 popovers in a traditional popover pan or in ramekins; will
likely make 9 in muffin tins
1 cup buttermilk (or make your own sour milk)
1/2 cup corn kernels (from most of one cob)
3 large eggs
2 tablespoons melted butter, cooled, divided
1 cup all-purpose flour
1 tablespoon yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon table salt
Freshly ground black pepper
1 tablespoon snipped fresh chives
Place buttermilk and corn in a blender together and blend for just 3
seconds — you’re looking to break up the corn a bit, not puree it. Add
the eggs, one tablespoon of the melted butter and blend for one second
more. Add the flour, cornmeal, sugar, salt, a few grinds of black
pepper (I used four, not that you asked or that I’d expect a normal
person to count) and the chives and blend again until barely combined,
some lumps are fine.
Set the batter aside to rest while you preheat your oven to 375
degrees, about 15 minutes. Brush your popover, muffin or ramekin cups
with the remaining tablespoon of butter. Fill each cup slightly more
than halfway with batter (see top of recipe for cup estimates).
Bake popovers 30 to 35 minutes (see Note above about baking times in a
muffin tin). Try not to open the oven door! Crack it just 1-inch to
take a peak if absolutely necessary towards the end. Popovers are done
when they’re tall and bronzed. Flip popovers out onto cooling rack and
let cool for a few minutes before tearing in. Even then, they will be
filled with steam and very hot in the middle — be careful. Eat with a
great big summery salad on a deck somewhere, please.
Source: Smitten Kitchen
http://smittenkitchen.com/2011/07/corn-buttermilk-and-chive-popovers/
ROAST FRESH HAM WITH
CRACKLINGS
~Shared by Johnny,
LA
Recipe courtesy of Cooking in the Moment, Chef Andrea Reusing.
Serves 15 or more
Ingredients:
Kosher salt
2 heads of garlic, unpeeled, cut in half crosswise
1 large yellow onion, cut in half
1 tablespoon black peppercorns
1 tablespoon coriander seeds
3 dried bay leaves
1 small bunch of fresh flat-leaf parsley
1 tablespoon expeller-pressed vegetable oil
1 (15- to 18-pound) trimmed, skin-on fresh ham
Method:
Combine 4 quarts cold water, 1 cup salt, and the garlic, onion,
peppercorns, coriander, bay leaves, and parsley in a container big
enough to hold the ham, and stir until the salt is dissolved. Submerge
the ham in the liquid and refrigerate for at least 24 hours and up to 3
days. (Alternatively, if you can't fit the ham in your refrigerator,
brine it directly in a clean cooler, just adding a little extra salt
and enough ice to keep the ham cold, draining a little brine and adding
more ice as needed.)
Preheat the oven to 350F.
Drain off the brine, discarding all the seasonings, and pat the ham
dry. Put a paper towel on top of a cutting board and set the ham on top
of that so that it doesn't slip. With a sharp knife, score the skin
with incisions that run the length of the ham and are about 1/2 inch
apart, and then again the other way to form a crosshatch pattern. The
incisions should just barely reach into the fat under the skin; do not
cut into the meat itself, in order to help the crackling skin stay in
one piece once it is crispy. Allow the ham to come to room temperature.
Lightly oil and salt the meat, rubbing it in on all surfaces. Put the
ham on a rack or on a few rolled-up sheets of aluminum foil in a large
heavy roasting pan and put it in the oven. A 15-pound roast will take
almost 4 hours total, while and 18-pounder will take as long as 5—about
15 minutes per pound. About 2 1/2 hours in, when the temperature of the
ham hits about 130F, raise the oven temperature to 425F to crisp the
skin (cover any areas that start to get too dark with a piece of foil).
When the meat thermometer reads 145 to 150, remove the roast and
allow it to rest, loosely tented with foil, for an hour or so before
carving.
CHICKEN WITH LEMON
BECHAMEL SAUCE
~Shared by Linda
H., Rosharon, TX
Serves: 4
1 tablespoon olive oil
1 onion, chopped
1 green pepper, sliced fine
1 medium potato, cut into cubes
1 lb. chicken breast, cut into cubes
Salt and pepper to taste
1 teaspoon dried oregano
1 teaspoon fresh rosemary, chopped
Lemon Bechamel Sauce:
2 Paramount Citrus lemons, sliced
1 ½ tablespoons butter
3 tablespoons flour
1 cup buttermilk
Slice two lemons, set aside.
Season chicken with salt and pepper.
In a large skillet, heat olive oil and sauté onion, green pepper and
potatoes for about 5 minutes until just tender. Add chicken breast and
cook for a few minutes.
When the chicken starts to leave some juice, season with salt and
pepper, oregano and rosemary. Cook, stirring for about 10
minutes.
Meanwhile, in a medium sauce pan, melt butter and add flour.
Cook flour with butter for a minute stirring constantly over low
heat. Gradually add milk whisk constantly. Add lemon slices
to the sauce and cook for a few minutes until the sauce is
fragrant. Place the chicken mixture in an oven safe dish.
Pour the lemon béchamel sauce over the chicken. Bake at 375°F for about
25-30 minutes until sauce is lightly browned and serve immediately.
Source: Paramount Citrus
APPETIZER STUFFED
MUSHROOMS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
12 large fresh mushrooms
2 tablespoons finely chopped green onion
2 tablespoons finely chopped green pepper
1 tablespoon butter or margarine
1 slice bread, toasted and cut into small cubes
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1 dash paprika
grated Parmesan cheese
Remove stems from mushrooms; set caps aside. Finely chop stems; measure
1/2 cup (discard any remaining stems or save for another use). In a
skillet, saute chopped mushrooms, onion and green pepper in butter
until vegetables are tender and mushroom liquid has evaporated.
Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika;
mix well. Stuff into mushroom caps. Place on greased baking sheets.
Bake, uncovered, at 425 degrees F for 10 minutes or until heated
through. Sprinkle with Parmesan cheese.
FRESH STRAWBERRY
MERINGUE CAKE
~Shared by Treva,
NC
Securing parchment paper with masking tape (it won't melt at the low
temp) makes it easy to spread picture-perfect layers of meringue.
HANDS-ON: 1 Hour
TOTAL: 4 Hours, 20 Minutes
1 cup chopped pecans
Parchment paper
Masking tape
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups sugar, divided
7 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 (8-oz.) containers mascarpone cheese
2 teaspoons vanilla extract
3 cups whipping cream
4 & 1/2 cups sliced fresh strawberries
Halved fresh strawberries
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan
10 to 12 minutes or until toasted and fragrant, stirring halfway
through. Remove from oven, and cool completely (about 10 minutes).
Reduce oven temperature to 250°.
2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch)
circles on each piece of paper. Turn paper over; secure with masking
tape.
3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a
food processor 40 to 45 seconds or until pecans are finely ground.
4. Beat egg whites and cream of tartar at high speed with an electric
mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time,
beating at medium-high speed until mixture is glossy, stiff peaks form,
and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of
pecan mixture to egg white mixture, gently folding just until blended.
Repeat procedure with remaining pecan mixture.
5. Gently spoon egg white mixture onto circles drawn on parchment paper
(about 1 1/2 cups mixture per circle), spreading to cover each circle
completely.
6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes.
Turn oven off; let meringues stand in closed oven with light on 2 to 2
1/2 hours or until surface is dry and meringues can be lifted from
paper without sticking to fingers.
7. Just before assembling cake, stir together mascarpone cheese and
vanilla in a large bowl just until blended.
8. Beat whipping cream at low speed until foamy; increase speed to
medium-high, and gradually add remaining 1/2 cup sugar, beating until
stiff peaks form. (Do not overbeat or cream will be grainy.) Gently
fold whipped cream into mascarpone mixture.
9. Carefully remove 1 meringue from parchment paper; place on a serving
plate. Spread one-fourth mascarpone mixture (about 2 cups) over
meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2
times; top with remaining meringue, mascarpone mixture, and halved
strawberries. Serve immediately, or chill up to 2 hours. Cut with a
sharp, thin-bladed knife.
Source: Southern Living APRIL 2012
ORANGE CREAM CHEESE
BREAD
~Shared by Marilyn
M., Canton, OH
1 (8 oz) package cream cheese, softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups all-purpose flour
1 tsp salt
1 Tbsp. baking powder
1 cup milk
1/2 cup chopped walnuts
2 Tbsp. grated orange peel
1/4 cup orange juice
Combine cream cheese and shortening, creaming well.
Gradually add sugar, beating until light and fluffy.
Add eggs, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture.
Mix well after each addition. Stir in walnuts and
orange peel.
Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
Bake at 375 degrees F for 55 minutes or until a wooden toothpick
inserted into center comes out clean.
Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.
Remove to wire rack to finish cooling. Yield - 2 loaves.
SUMMER SUCCOTASH
WITH BACON AND GARLIC
CROUTONS
~Shared by Jean P.,
Syracuse, NY
Adapted, barely, from Gourmet.
I tossed this dish with garlic croutons (below). You could cut the
pieces of bread thinner (into 6 1/3-inch slices), and spoon the
succotash over it (Gourmet’s suggestion). Two other ideas: nixing the
bread, and make this into a pasta or farro salad with some additional
vinegar and oil for "dressing".
Serves 6, 4 as a main
1 pound fresh shell beans in pod or 1 cup frozen baby lima beans (I
used 1/2 pound fresh cranberry beans, 1/2 pound fresh lima beans)
1/4 pound bacon (about 4 slices)
1 1/2 tablespoons olive oil
1 small Vidalia onion or other sweet onion, chopped
1 large garlic clove, minced
3/4 pound cherry tomatoes (about 1 1/2 pints), halved
Fresh kernels from 4 ears corn
1 tablespoon sherry vinegar, plus more to taste
1/4 cup packed small fresh basil leaves (I used less)
1/4 cup packed small fresh arugula leaves (I used more)
Shell fresh beans if using. In a small saucepan of boiling salted water
cook beans over moderate heat, stirring occasionally, until just
tender, about 5 minutes for fresh or frozen lima beans, 20 to 25 for
fresh cranberry beans. In a sieve drain beans and rinse under cold
running water to stop cooking. Set aside.
In a skillet cook bacon over moderate heat until crisp. Drain bacon on
paper towels and crumble. Pour off all but 1 tablespoon bacon fat from
skillet. Add oil to bacon fat in skillet and cook onion over moderate
heat, stirring, until just softened. Add garlic and cook for 1 minute
more. Add tomatoes, corn, and vinegar and cook, stirring, until
tomatoes just begin to lose their shape. Remove skillet from heat and
gently stir in cooked beans and half of bacon. Cool succotash to room
temperature and gently stir in basil and arugula, and salt, pepper and
additional sherry vinegar to taste. Toss with croutons (below, if
using) and sprinkle with remaining bacon before serving.
Garlic Croutons
1 garlic clove, peeled and halved
1 round loaf crusty bread
2 tablespoons extra-virgin olive oil
Salt
Cut three 1-inch-thick slices from middle of loaf and brush bread with
oil. Lightly oil a well-seasoned ridged grill pan and heat over
moderately high heat until hot but not smoking. Grill bread until
golden brown on both sides. Alternately, you can run toasts under the
broiler for a minute. Remove from heat and immediately rub bread both
sides with cut side of garlic and sprinkle with salt. Cut into cubes
and toss into succotash.
Source: Smitten Kitchen
http://www.flickr.com/photos/smitten/4819862260/
OVEN-FRIED CHICKEN
WITH BEER AND
BUTTERMILK
~Shared by Johnny,
LA
Serves: 4
1 cup beer
1 cup buttermilk
1 cup assorted herbs, such as parsley, oregano, marjoram, rosemary,
chives, and basil, chopped, in all (NOT FER ME)
2 teaspoon salt (I used HEAVEN MADE CAJUN SEASONING)
1 tsp cayenne pepper
1/2 teaspoon freshly ground black pepper
1 whole chicken, 3-4 pounds, cut into 8 pieces
2 cups Italian breadcrumbs (I used JAPANESE BREAD CRUMBS)
Instructions:
In a large shallow dish, whisk together beer and buttermilk, 1/2 cup
of herbs, salt, and pepper. Add chicken, turning to coat all
sides. Cover and refrigerate for at least 2 hours and up to 24 hours.
Turn chicken occasionally as it marinates.
Preheat oven to 400F. Cover a large baking sheet with parchment paper
or spray with cooking spray. In a shallow dish, place breadcrumbs and
remaining herbs and mix together.
Remove chicken from marinade and drain. Dip each piece into
crumbs and coat thoroughly. Place chicken on baking sheet, leaving
space between the pieces.
Bake 45 minutes to 1 hour, or until the chicken is golden brown and
cooked through and internal temperature reaches 165F. Serve chicken
hot, room temperature or cold.
(I served with HOT FLUFFY BISCUITS.)
Source: The National Beer Wholesalers Association
APPLE CIDER CARAMEL
COOKIES
~Shared by Linda
H., Rosharon, TX
These taste just like a caramel apple!
1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix
*Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels
Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with
parchment paper. It has to be parchment this time.
In a stand mixer, cream together butter, sugar, salt, and all 10
packets of apple cider mix until smooth and fluffy. Beat in eggs and
vanilla extract, then mix in the baking soda and baking powder. Add the
flour and mix until just combined.
With a standard (size 50) cookie scoop, scoop the dough scrapping off
the excess as you go up the bowl. Flatten the dough slightly in your
hand and place a caramel in the center. Work the dough around the
caramel sealing well. Place the cookies two inches apart on the sheets.
Bake 12 to 14 minutes or until golden brown around the edges. After
baking, carefully slide the parchment with the cookies onto the
counter. Let cool until they are no longer soft but still slightly
warm. Twist gently to remove, and cool the rest of the way upside down
on the parchment or on a cooling rack.
Notes: If cookies get too cool before you twist them off, freeze the
whole sheet for a few minutes and they’ll come right off.
Source: http://www.sixsisterstuff.com
HAM AND BROCCOLI
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (20 oz.) package frozen cut broccoli
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can milk
1 cup shredded cheddar cheese
3 cups cooked cubed ham
2 cups raw quick rice
1 teaspoon Worcestershire
Directions
Preheat oven to 350 degrees.
Cook frozen broccoli according to package directions, but a few minutes
less than indicated. Drain and set aside. Saute onion in butter and set
aside.
In a large bowl, combine soups, mik and cheese. Into this mixture, stir
the cooked broccoli, sauteed onion, ham, rice (raw), and Worcestershire.
Spoon mixture into 2-quart casserole and bake 45-50 minutes.
BANANA PUDDING
CHEESECAKE
~Shared by Treva, NC
YIELD: Makes 10 to 12 servings
HANDS-ON: 45 Minutes
TOTAL: 11 Hours, 10 Minutes
1 & 1/2 cups finely crushed vanilla wafers
1/2 cup chopped pecans
1/4 cup butter, melted
17 vanilla wafers
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup coarsely crushed vanilla wafers
Garnishes: sweetened whipped cream, vanilla wafers, sliced bananas
tossed in lemon juice
1. Preheat oven to 350°. Stir together first 3 ingredients in a small
bowl until well blended. Press mixture onto bottom of a greased and
floured 9-inch springform pan. Stand 17 vanilla wafers around edge of
pan (rounded sides against pan), pressing gently into crust to secure.
Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).
2. Combine bananas and lemon juice in a small saucepan. Stir in brown
sugar. Cook over medium-high heat, stirring constantly, 1 minute or
just until sugar has dissolved.
3. Beat cream cheese at medium speed with an electric mixer 3 minutes
or until smooth. Gradually add granulated sugar, beating until blended.
Add eggs, 1 at a time, beating just until yellow disappears after each
addition. Beat in vanilla. Gently stir banana mixture into cream cheese
mixture. Pour batter into prepared crust.
4. Bake at 350° for 45 to 55 minutes or until center is almost set.
Remove cheesecake from oven; gently run a knife around edge of
cheesecake to loosen. Sprinkle top of cheesecake with coarsely crushed
wafers. Cool completely on a wire rack (about 1 hour). Cover and chill
8 hours.
Source: Southern Living MARCH 2012
PECAN PIE MUFFINS
~Shared by Marilyn
M., Canton, OH
This is like biting into a pecan pie when you eat these muffins.
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs
Mix together the brown sugar, pecans and flour in a bowl. Whisk the
butter and eggs in a bowl until blended. Pour butter mixture into the
brown sugar mixture; stir just until moistened. Fill greased or paper
lined miniature muffin cups 2/3 full. Bake at 350 for 20 to 25 minutes
or less. Serve warm. Yield - Makes 2 to 2 1/2 dozen mini-muffins.
PORK AND BROCCOLI
PHYLLO
~Shared by Jean P.,
Syracuse, NY
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients
1 pound boneless pork loin, roasted, cut into 1/2-inch cubes
1 12-oz bag frozen broccoli florets, thawed
1 1/2 cups chicken broth
1/2 cup onion, diced
1/2 cup red bell pepper , diced
3 tablespoons Dijon-style mustard
1/8 teaspoon white pepper
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water
6 tablespoons dry bread crumbs
8 sheets phyllo dough, thawed
Nonstick vegetable baking spray
Cooking Directions
Preheat oven to 375 degrees F. Place pork and broccoli in a medium-size
mixing bowl, set aside. In small saucepan, bring broth to a boil; lower
heat to a simmer, add onion and bell pepper and simmer 10 minutes. Stir
in mustard, pepper and cornstarch mixture, bring to a boil, stirring.
Remove from heat and mix with pork and broccoli; set aside.
Spray a 2-quart, 11 x 7-inch baking dish with nonstick spray; line with
one sheet of phyllo and sprinkle with one tablespoon bread crumbs.
Repeat this 3 times; and fill with meat mixture. Cover the meat with
phyllo, layering the same way on top as the bottom of the dish. (To
clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of
bread crumbs beneath and on top of the meat mixture.) Tuck any
overlapping phyllo dough gently down the inner sides of the baking
dish. Bake until phyllo is brown and filling hot, about 25 minutes. Cut
into squares to serve.
Serves 6
Note: If desired, use sheets of phyllo to create individual triangles.
Omit bread crumbs.
Serving Suggestions
Make sure not to let the phyllo dough dry out while working with it.
These can be cut into appetizer size. Or serve with a fruit salad for a
light midday meal.
Nutrition
Calories: 320 calories
Protein: 27 grams
Fat: 10 grams
Sodium: 697 milligrams
Cholesterol: 61 milligrams
Saturated Fat: 3 grams
Carbohydrates: 27 grams
Fiber: 3 grams
Random Cooking Tip:
Do not overcrowd pork cuts when sauteing. Leaving space between them
will allow them to brown and cook more evenly.
Source: Pork Be Inspired
http://www.porkbeinspired.com/Index.aspx
CRAWFISH CORNBREAD
~Shared by Johnny,
LA
Some kind of good!
Serves: 8-10
Note: Crawfish cornbread, accompanied by a tossed green salad, is great
for supper on a cold night.
Ingredients:
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped yellow onions
1/2 cup vegetable oil
1 cup yellow cornmeal
1 cup shredded mild Cheddar cheese
1/4 cup chopped pickled jalapenos
1 cup cream-style corn
1 pound peeled crawfish tails, coarsely chopped
Instructions:
Preheat the oven to 375F. Lightly grease an 8x10-inch baking pan.
Combine all the ingredients together in a large bowl. Pour the mixture
into the prepared pan and bake until lightly browned, about 30 minutes.
Remove from the oven and let sit for several minutes before cutting
into squares to serve.
Source: Marcelle Bienvenu
QUICK AND EASY TACO
DIP
~Shared by Linda
H., Rosharon, TX
If you’re looking for a quick and easy appetizer or side dish, give
this taco dip a try. This was inspired somewhat by the buffalo chicken
dip.
1 pound lean ground beef (90/10)
1/2 red onion, diced
2 cloves garlic, minced
8 ounces light cream cheese, softened
1/2 cup light ranch dressing
1 tablespoon chili powder
1 teaspoon ground cumin
2 ounces cheddar cheese, shredded
2 ounces pepper jack cheese, shredded
Tortilla chips
Preheat the oven to 400°F. Spray a 9-inch pie plate with cooking
spray and set aside.
In a skillet, brown the ground beef over medium heat. Drain, and
return the beef to the skillet. Add the onion and garlic, and
cook for 4-5 minutes. Remove from the heat.
In a bowl, combine the cream cheese, ranch dressing, chili powder, and
ground cumin. Add the beef mixture and half of the shredded
cheese. Stir to combine. Transfer the mixture to the
prepared pie plate, and sprinkle with the remaining shredded cheese.
Bake for 15-20 minutes until the cheese is golden and bubbly.
Serve with tortilla chips.
Source: Jen @ My Kitchen Addiction
http://www.mykitchenaddiction.com/author/admin/
PEACH SMOOTHIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups ice
2 peaches, pitted and cut into pieces
3/4 cup skim milk
1 container (7 ounces) plain 2% Greek yogurt
1/2 cup tangerine or orange juice
3 tablespoons honey
In a blender, combine the ice, peaches, milk, yogurt, and juice.
Place the lid on a blender and select mix or crush setting. Blend
until smooth. While the machine is on, pour in the honey.
Blend an additional 30 seconds. Pour into glasses and
serve. Makes 6 cups
Source: Family Circle
TURTLE BARS
~Shared by Treva, NC
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter
1 (14-oz) can sweetened condensed milk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup pecans, coarsely chopped
3/4 cup semisweet chocolate chips
1 cup toffee-and-chocolate baking pieces (such as Heath or Skör)
Heat oven to 350° F. Combine the flour, confectioners' sugar, and
butter in the bowl of a food processor. Pulse until a crumbly dough is
formed. Press the dough firmly into a greased 9-by-13-inch pan. Bake
until just golden, about 13 minutes. Whisk together the condensed milk,
egg, and vanilla. Pour the filling over the baked crust. Sprinkle the
pecans, chocolate chips, and toffee pieces evenly over the filling.
Bake until the filling is set, the edges are golden brown, and the
toffee is melted, about 25 minutes. Cool completely in the
refrigerator, about 2 hours. Cut into 32 bars.
Nutritional Information per serving: Calcium: 43mg; Calories: 211;
Calories from fat: 55%; Carbohydrate: 22g; Cholesterol: 28mg; Fat: 13g;
Fiber: 1g; Iron: 1mg; Protein: 3mg; Saturated fat: 6g; Sodium: 49mg
ODE TO ELVIS PEANUT
BUTTER SWIRL
BANANA BREAD
~Shared by Marilyn
M., Canton, OH
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, room temperature
1 cup brown sugar
1 egg and 1 egg yolk
1 tsp vanilla
1/2 tsp almond extract
5 overripe bananas, mashed
1/2 cup peanut butter
Preheat oven 350 degrees. (325 if using a glass pan) Spray a
9-by-5-inch loaf pan with nonstick cooking spray; set aside.
Combine dry ingredients in a medium-sized bowl; set aside. Cream butter
and sugar in mixer bowl until well blended.
Add egg and egg yolk, one at a time, and beat until fluffy. Add
extracts; fold in mashed bananas.
Stir in dry ingredients gradually, mixing just until combined.
Heat peanut butter in microwave just until warm and easily spreadable,
about 20 seconds.
Pour half of batter in pan. Drop half of peanut butter by spoonfuls on
top of batter; swirl with a knife.
Repeat with remaining batter and peanut butter.
Bake 60 minutes or until toothpick inserted into the center comes out
clean.
Cool for 10 minutes; turn out onto cooling wrack to cool completely.
Number of Servings: 10-12
HAM AND ALMOND
PASTRY RING
~Shared by Jean P.,
Syracuse, NY
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
1 cup cooked ham, diced
1/2 cup chive and onion cream cheese spread
2 tablespoons Caesar dressing
1 large apple, seeded and chopped
1/2 cup grapes, red or green, quartered
1/2 cup red onion, finely chopped
1/4 cup green bell pepper, diced
2 8-oz cans refrigerated crescent rolls
1 egg, beaten
1/4 cup almonds, finely chopped
Nonstick cooking spray
Cooking Directions:
In large bowl, blend cream cheese spread and dressing. Add ham, apple,
grapes, onion and green pepper; gently stir until coated. Set aside.
Line a large baking sheet with heavy foil. Lightly coat with nonstick
cooking spray. Unroll both cans of crescent rolls and separate. On
prepared baking sheet arrange triangles overlapping with shortest side
of each roll toward center leaving 5-inch circle open in center. Points
of crescent dough may hang over edge of baking sheet. Press overlapping
dough to flatten and close center circle to 4-inches.
Spoon mixture evenly over widest part of dough. Pull points of dough
over filling and tuck dough under dough in center to form ring. (Some
filling will be visible.) Brush dough evenly with beaten egg and
sprinkle with almonds. Bake in preheated oven at 375 degrees F. for
25-30 minutes or until golden and pastry in inner circle is baked. (If
necessary, loosely cover outer edge of pastry with foil during the last
10 minutes of baking to prevent over-browning.) Remove from oven and
cool on baking sheet for 5 minutes. Using large spatula, carefully
slide onto large serving platter.*
Makes 8 to 10 servings.
*If desired, use foil to lift and transfer pastry ring to serving
platter. Cut foil in center of ring and underneath pastry ring; pull
foil pieces to remove.
Serving Suggestions:
Bring the brunch crowd in with this pretty and delicious pastry ring.
Serve along with Four Fruit Salad, Asparagus Spears with Citrus-Ginger
Dip, and other brunch items.
Source: Pork Be Inspired
http://www.porkbeinspired.com/RecipeDetail/2067/Ham_and_Almond_Pastry_Ring.aspx
CHILI BLANCO WITH
CHICKEN
~Shared by Mary H.,
Montreal, Canada
Serves 6 to 8
Instead of the usual red color, white beans absorb the flavor of the
jalapenos, oregano, chipotle chili and coriander. Omit the beer
and replace it with stock, if you prefer. This recipe also works
with diced, firm-fleshed fish, such as cod, halibut, salmon or tuna -
or such seafood as shrimp, scallops or chopped clams. Use a
combination of any or all. Marinate and saute the ingredients,
just like the chicken, then remove from pan and add during the last 10
minutes of cooking.
1 pound boneless, skinless chicken breast, cut into 1/2 inch dice
Marinade:
1 tablespoon extra-virgin olive oil
1 teaspoon cumin
1 tablespoon dried oregano
1 teaspoon chili powder
1 medium jalapeno pepper, seeded and minced
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, chopped
1 large green pepper, seeded and chopped
1 teaspoon cumin
1 tablespoon dried oregano
1 tablespoon canned chipotle chilies in adobo, chopped
1 11-ounce bottle beer, ideally light Pilsner style, or some other
premium beer
2 cups chicken stock
1 14-ounce can white cannellini beans, drained and rinsed
Fresh coriander
Juice of 1 lime
Salt to taste
Marinate diced chicken in the olive oil, with the cumin, oregano, chili
powder, minced jalapeno and garlic for a few minutes. Heat a
large pot over medium heat, and add the chicken. Saute for 2
minutes, until the chicken turns opaque. Add additional olive
oil, and saute the onion, celery, leek, green pepper, cumin, oregano
and chilies. Saute for 2 minutes, until well-combined. Add
the beer, if using, the stock, and beans. Bring to a boil, lower
to a simmer, and cook for 30 minutes. Add the coriander, lime and
salt. Serve, with a dollop of plain yogourt or sour cream and
diced avocados, if desired.
Source: Montreal Gazette
CORN SOUP
~Shared by Johnny,
LA
Serves: 6
Note: If you have some of the boiled potatoes, corn-on-the-cob, onions
and perhaps some of the smoked sausage left over from the crawfish
boil, you might want to try your hand at this soup that is easy AND
tasty! Serve it along with toasted French bread and you’ve got supper!
Ingredients:
3 tablespoons butter
1 tablespoon olive oil
2 cups corn, scraped from the cobs
2 to 3 boiled onions, skinned and coarsely chopped
2 to 3 boiled potatoes, skinned and coarsely chopped
1 cup chopped smoked sausage
2 cups canned crushed tomatoes with juice
8 cups chicken broth
Instructions:
Melt the butter in a large saucepan or Dutch oven over medium heat. Add
the corn, onions and potatoes. Cook, stirring, until lightly golden,
about 8 minutes. Add the sausage, tomatoes and broth. Bring to a gentle
boil, then reduce the heat to medium-low and simmer for 30 to 40
minutes. Remember, because the vegetables absorbed the seasonings in
the crawfish boiling pot, you may not have to add more seasoning.
However, feel free to add salt and cayenne according to taste.
Source: Marcelle Bienvenu
SNICKER SALAD
~Shared by Linda
H., Rosharon, TX
(Tastes like a yummy carmel apple with nuts and chocolate!)
Cool whip
one package of instant vanilla pudding (small box)
one cup of milk
Snickers (frozen or cold - easier to chop)
green apples (tart, with a little sweet and lots of juicy)
1. Add instant pudding into mixing bowl and pour in 1 Cup cold milk.
Mix well and let chill while chopping candy.
2. Chop Snickers bars into bite size pieces (I usually use about 2 bags
of mini sickers or more - I like A LOT or about 10-15 king size). I
have added Milky way bars and Rolos in with the Snickers before or you
can omit the Snickers and just add Rolos and Milky Way bars if there is
a peanut allergy.
3. Chop green apples into bite sized pieces (I use about 8-10)
4. Fold in one 8 ounce container of Cool Whip (or more if you think it
needs more. I usually buy the 16 ounce container just in case) into the
pudding.
5. Combine candy and apples in bowl with pudding mixture.
6. ENJOY!! Be sure and control yourself or you might just eat the whole
bowl yourself!
Source: http://www.ericasbloggityblog.com
BACON 'N' EGG BUNDLES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 teaspoon butter or margarine
12 bacon strips
6 eggs
Fresh parsley sprigs
Lightly grease six muffin cups with the butter. In a large skillet,
cook the bacon over medium heat until cooked but not crisp. Drain on
paper towels.
Cut six bacon strips on half width-wise; line the bottom of each muffin
cup with two bacon pieces. Line the sides of each muffin cup with one
or two bacon strips. Break an egg into each cup. Bake, uncovered, at
325 degrees F for 12-18 minutes or until whites are completely set and
yolks begin to thicken but are not firm. Transfer to a serving plate;
surround with parsley.
CROCKPOT STRAWBERRY
COBBLER
~Shared by Treva, NC
4 cups frozen strawberries
1/4 cup sugar
1 tbsp flour
1 tbsp lemon juice
Biscuit topping:
1 & 1/2 cups flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cold butter, cubed
1/2 buttermilk
Grease bottom and side of crockpot. Add strawberries, sugar, flour and
lemon juice. Stir to combine.
Biscuit Topping:
In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
Cut in butter with a pastry cutter until crumbly. Add buttermilk and
stir with fork to make slightly sticky dough. With floured hands,
gather into a ball. On a lightly flour surfacem knead dough about 10
times until smooth. Pat into 8" circle to fit the shape of the
crockpot. Cut into 8 wedges and arrange over fruit in crockpot.
Cover and cook on high until biscuit topping is no longer doughy
underneath, about 3 hours. Remove insert and let cool, uncovered for
about an hour before serving.
Source: Recipe adapted from Canadian Living: Slow Cooker Collection
COTTAGE POTATOES
~Shared by Marilyn
M., Canton, OH
3 large Idaho potatoes
1/4 cup (1/2 stick) butter, divided
1 cup cottage cheese
1/2 onion, diced
Salt and pepper
Paprika
Preheat oven to 350 degrees F.
Scrub potatoes, slice them, and put in a pot with water to cover.
Boil potatoes until tender, then drain and mash them with 2 Tbsp.
butter.
Add the cottage cheese, onion, and salt and pepper to taste.
Stir the mixture gently, and then put in a greased casserole.
Dot with the remaining 2 tablespoons of butter and sprinkle with
paprika.
Bake, uncovered, for 30 minutes.
AMERICA'S FAVORITE
PORK CHOPS
~Shared by Jean P.,
Syracuse, NY
Ingredients:
4 Pork Chops, 3/4-inch thick
3/4 cup Italian dressing*
1 teaspoon Worcestershire Sauce
Cooking Directions:
Place all ingredients in a self-sealing bag; seal bag and place in
refrigerator for at least 20 minutes (or as long as overnight).
Remove chops from bag, discarding marinade, and grill over a medium-hot
fire, turning once, until just done, about 8-9 minutes total cooking
time, until internal temperature on a thermometer reads 145 degrees
Fahrenheit, followed by a 3-minute rest time.
Serves 4.
* Or use a reduced-fat Italian dressing
Serving Suggestions:
An easy way to marinate your pork chops. Serve with Sliced Tomatoes
Vinaigrette, broccoli spears and garlic mashed potatoes.
Nutrition:
Calories: 184 calories
Protein: 25 grams
Fat: 10 grams
Sodium: 140 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 1 grams
Random Safety Tip:
Cover a plate with plastic wrap to carry pork to the grill. Throw away.
Use the clean plate carry food back in!
Source: Pork Be Inspired
http://www.porkbeinspired.com/Index.aspx
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKEN NOODLE SOUP
WITH DILL
~Shared by Treva, NC
Chicken noodle soup is undeniably comfort food for many people
(especially when they're not feeling well) and this version gets a
healthful update. Whole-wheat egg noodles add fiber and nutrients and
reduced-sodium chicken broth cuts the sodium. By all means use homemade
chicken broth if you have it.
6 servings, about 1 & 1/2 cups each
10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles, (3 cups)
4 cups shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and
garlic; cook, uncovered, over medium heat until vegetables are just
tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to
10 minutes. Stir in dill and lemon juice.
Nutrition:
Per serving : 267 Calories; 4 g Fat; 2 g Sat; 1 g Mono; 90 mg
Cholesterol; 18 g Carbohydrates; 38 g Protein; 2 g Fiber; 329 mg
Sodium; 330 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 lean meat
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: Place boneless, skinless chicken breasts in a medium skillet or
saucepan and add lightly salted water to cover; bring to a boil. Cover,
reduce heat to low and simmer gently until chicken is cooked through
and no longer pink in the middle, 10 to 12 minutes.
PEACHY PORK
~Shared by Maggie,
TX
1 Pound Lean Pork Tenderloin (sliced)
1/2 Cup White Wine
2 Teaspoons Dijon Mustard
2 Tablespoons Peach Sugar Free Jelly
Pound tenderloin slices to 1/4 inch thickness. Brown in sprayed
nonstick skillet for 3-4 minutes. Remove and keep warm. Add remaining
ingredients to skillet and heat until bubbling. Pour over tenderloin
slices.
Yield: 4 servings
Nutritional Information Per Serving:
Calories: 181; Fat: 5 grams; Carbohydrates: 3 grams;
Protein: 26 grams; Sodium: 151 mg; Cholesterol: 60 mg
Exchanges: 3-1/2 Ounces Lean Meat
Source: The Diabetic Four Ingredient Cookbook
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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ZUCCHINI-ONION FRITTATA
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 2 cups fat-free egg substitute
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra virgin olive oil
- 2 medium zucchini squashes, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon crushed garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Directions
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the eggs and Parmesan cheese and set
aside.
Coat the bottom and sides of a large, nonstick, oven-proof skillet with
cooking spray and add the olive oil. Add the zucchini, onions, garlic,
salt, and pepper and saute over medium-high heat for several minutes,
until tender. Spread the mixture evenly over the bottom of the skillet.
Pour the egg mixture over the vegetables. Cook without stirring for 3
minutes, until the bottom of the frittata is just set.
Place the frittata in the oven and bake uncovered for 12 to 15 minutes
or until the eggs are set but not dry. Loosen the edges of the frittata
and invert it onto a plate. Cut the frittata into 4 wedges and serve
hot.
Nutritional Information (Per Serving) Calories: 139; Protein: 7g;
Sodium: 514mg; Cholesterol: 5mg; Fat: 5.4g; Saturated Fat: 1.7g;
Dietary Fiber: 1.4g; Carbohydrates: 7g Exchanges: 2 Very Lean Meat, 1
Vegetable, 1 Fat
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
BEAN SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney beans, peppers,
and onions. Mix remaining ingredients and toss with beans. Let stand 1
hour before serving.
Nutritional Information Per Serving (1 cup): Calories: 126, Fat: 5 g,
Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 18 g, Dietary Fiber: 5
g, Sugars: 4 g, Protein: 5 g Diabetic Exchanges: 1 Starch, 1 Vegetable,
1/2 Fat
Source: Magic Menus for People with Diabetes by American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
WHITE TURKEY CHILI
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/2 cups onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 cup chicken broth
- 19 ounces cannellini beans, drain and rinse
- 2 cups turkey light meat, cooked & cubed
DIRECTIONS
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and
garlic in oil until tender. Add cumin, oregano, cayenne pepper, and
salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce
heat and simmer (uncovered) for 30 minutes or until slightly thickened.
Nutritional Information Per Serving Calories: 245; Protein: 21g; Fat:
9g; Carbohydrates: 15g Diabetic Exchanges: 1 Bread/Starch; 3 Low-Fat
Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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NO-BAKE BANANA SPLIT
PARFAIT
~Shared by Terva, NC
1 medium firm banana
1/3 cup each blueberries, halved seedless grapes, sliced kiwifruit and
strawberries
1 cup vanilla yogurt
1/2 cup granola cereal with almonds
2 maraschino cherries with stems
1. Slice banana in half lengthwise; cut each in half widthwise. Place
two pieces of banana in two individual bowls.
2. Top each with 2/3 cup mixed fruit, 1/2 cup yogurt, 1/4 cup granola
and 1 cherry.
Number of servings: 2
LIGHT SPINACH SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 cups torn fresh spinach
- 4 ounces cooked boneless skinless chicken breast, cubed
- 1 medium orange, peeled, seeded, and sectioned
- 1/2 cup sliced mushrooms
- 1 small onion, sliced
- 2 ounces Cheddar cheese, cubed or in strips
- 2 tablespoons reduced-fat salad dressing
DIRECTIONS
Combine all ingredients except cheese and dressing in a large bowl;
chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving (1/2 of recipe): Calories: 302,
Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g,
Sugars: 13 g, Protein: 28 g Diabetic Exchanges: 3 Medium-Fat Meat, 2
Vegetable, 1/2 Fruit
Source: Magic Menus for People with Diabetes by American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
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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BOSTON MARKET MACARONI AND CHEESE
Forget the stuff in the blue box, take a few more minutes, and serve up
a tasty home made macaroni and cheese.
6 oz. dry macaroni
1/2 stick butter
1/4 C. flour
1/4 tsp. dry mustard
1 tsp. salt
dash of pepper
2 C. Milk
1 Tbsp. minced onion
1 C. or 1/4 lb. American Processed cheese (Velveeta)
Cook pasta according to instructions, drain and set aside. To make
cheese sauce, melt butter in a saucepan add onion flour. Allow this to
thicken, and when thickened slowly add the milk. When all milk is
added, you may add the cheese. For this Velveeta, is really the best,
but you can use another brand. Add salt, pepper, and dry mustard. When
sauce has thickened, add pasta. Lightly butter a casserole dish, and
add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.
Note: We don't bake in oven... we serve after the cheese has melted and
all has been stirred and heated thoroughly.
BROILED HERB BUTTER
CHICKEN
Ingredients
4 skinless, boneless chicken breast halves
1/2 C. butter, softened
3 cloves garlic, minced
1 tsp. dried parsley
1/4 tsp. dried rosemary
1/4 tsp. dried thyme
Directions
Preheat oven to broil/grill and line broiler pan with aluminum foil.
Place chicken on pan. In a small bowl combine the butter, garlic,
parsley, rosemary and thyme and mix together, then evenly spread a
dollop of mixture on each chicken breast. Broil in preheated oven,
turning and frequently coating with remaining herb/butter mixture, for
about 15 minutes or until chicken juices run clear.
PARMESAN RISOTTO
Follow directions excatly and you will be a risotto pro!
Ingredients
6-8 C. homemade chicken stock or low-sodium chicken stock, skimmed of
fat
3 Tbs. olive oil
1/2 C. finely chopped shallots (about 2)
1 C. arborio rice or carnaroli rice
1/2 C. dry white wine
4-6 Tbs. unsalted butter
1/2 C. grated parmesan cheese, plus extra for grating or shaving
1/4 C. chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat stock in saucepan over medium heat; keep at a low simmer. Heat
olive oil in a heavy-bottomed saucepan over medium heat. Add shallots
to oil, and cook, stirring, until translucent. Add rice, and cook,
stirring, until rice begins to make a clicking sound like glass beads,
3-4 minutes. Add wine to rice mixture. Cook, stirring, until wine is
absorbed by rice.
Using a ladle, add 3/4 C. hot stock to rice. Using a wooden spoon, stir
rice constantly, at a moderate speed. When rice mixture is just thick
enough to leave a clear wake behind the spoon, add another 3/4 C.
stock. Continue adding stock 3/4 C. at a time and stirring constantly
until rice is mostly translucent but still opaque in the center. Rice
should be al dente but not crunchy.
As rice nears doneness, watch carefully and add smaller amounts of
liquid to make sure it does not overcook. The final mixture should be
thick enough that grains of rice are suspended in liquid the
consistency of heavy cream. It will thicken slightly when removed from
heat.
Remove from heat. Stir in butter, parmesan cheese, and parsley; season
with salt and pepper. Divide the mixture among four shallow bowls,
mounding risotto in the center, and grate or shave additional parmesan
over risotto. Serve immediately.
WALDORF SALAD
Lovely served on a lettuce leaf.
Ingredients:
1 cup granny smith apples, chopped
1 Tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins
1/4 cup walnuts
Directions:
1. Sprinkle apples with lemon juice after they are cut.
2. Add all other ingredients.
3. Toss to coat all pieces with mayonnaise.
STUFFED CHICKEN
SHELLS
2 whole chicken breasts
2 boxes stuffing mix (chicken flavor)
1 T. mayonnaise
1 box jumbo pasta shells or lasagna noodles
2 (10.5 oz.) cans cream of chicken soup
1 soup can water
Preheat oven to 350 degrees. Cook chicken and cut into small pieces.
Prepare stuffing according to package directions. Mix together meat,
stuffing and mayo. Stuff shells with mixture, or if using lasagna
noodles, spreading mixture on layers of noodles as you would for
lasagna. Mix soup with can of water. Pour over shells or lasagna. Bake
in two 9 x 9 casserole dishes for 30 minutes and serve.
FURR'S CAFETERIA
BILLIONAIRE PIE
1 can sweetened condensed milk
1 large carton nondairy whipped topping
1 (20 ounce) can crushed pineapple, drained
1 can cherry pie filling
1/2 cup chopped pecans
2 graham cracker crusts
Blend condensed milk and whipped topping together. Add drained
pineapple, cherry pie filling and pecans. Mix well. Pour into pie
crusts and refrigerate until completely chilled. May be topped with
whipped cream and cherries. Makes two pies.
A TEXAS BREAKFAST
CASSEROLE
Ingredients
1 each crescent rolls package
1 pound sausage, cooked, drained
1 mushrooms, fresh, sliced
3/4 pound monterey jack cheese, grated
6 each eggs, beaten
1 each cream of onion soup can
Directions:
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover
with sausage, mushrooms and half the cheese. Mix eggs with soup and
pour over casserole. Sprinkle remaining cheese on top. Chill overnight.
Bake at 350 for 1 hour.
Note: For variation, you can use cooked, crumbled bacon or bite-sized
pieces of ham instead of sausage.
CRAB FETTUCINI WITH
ALFREDO SAUCE
Ingredients:
1 pkg. (12 oz.) fettucini
1 egg yolks, beaten
1 c. half & half or light cream
1 stick butter, melted
1 clove minced garlic, optional
1 tbsp. parsley
1 c. Parmesan cheese
1 pkg. (8 oz.) imitation crab (chunk style)
Cooking Directions:
Cook noodles (keep hot). Add egg yolk to cream. Stir. Heat crab and
garlic. Put cream mixture over noodles. Add butter, parsley and cheese.
Stir in crab. Let sit 10 minutes before serving. Fresh vegetables (just
barely cooked) may be substituted for crab.
RASPBERRY BALSAMIC
VINAIGRETTE
2 Tbsp olive oil
1/2 cup red raspberry jam
1 Tbsp Dijon mustard
1 & 1/2 Tbsp balsamic vinegar
1. Heat the olive oil in a small saucepan.
2. Add the jam, mustard and vinegar and heat thoroughly.
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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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