|
A
to Z
Recipes
May 13,
2012
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Howdy and welcome to your Sunday edition of A to Z Recipes Newsletter. Yes, I
missed the last issue. I'm very sorry but I have been busy with work.
On Wednesday, I did take a little time after work with my son and had a
nice dinner. We celebrated my birthday together and had a great time.
I'll be sendng a little cheer to you here today by sharing 60 recipes from my
personal recipe files. I believe them to be keepers all and hope you
will, too. I would like to wish a very happy Mother's Day to all the
moms out there. Motherhood is the toughest job I've ever known, but the
rewards are never-ending. I thank God for the opportunity to have
raised 3 children to adulthood. I am very proud of them all. I am blessed to still have my mom and we will be visiting her later today in Galveston. Have a
wonderful day!
The current Monthly Theme
topic is Salad
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.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
~Shared by Pam, OH
A mother is the
truest friend we
have, when trials heavy and sudden fall upon us; when adversity takes
the place of prosperity; when friends desert us; when trouble thickens
around us, still will she cling to us, and endeavor by her kind
precepts and counsels to dissipate the clouds of darkness, and cause
peace to return to our hearts.
~Washington Irving
Happy
Mother's Day!
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!
|
|
|
"MOM-isms"
~Shared by Treva, NC
Do you remember all those things Mom used to say? Some were words of
wisdom. Some were educational. Some were warnings. And some of them you
just didn't understand until you grew up and started using them on your
own kids. We fondly call them "momisms".
Here is a list of some favorite sayings.
BE careful what you wish for, it might come true.
-
IF I talked to my mother like you talk to me....
-
DON'T eat those, they will stunt your growth.
-
IF you don't have anything nice to say, don't say anything.
-
IF you don't eat those, you will stunt your growth.
-
What's meant to be, is meant to be. Mom only used this when something
bad happened or when you experienced a disappointment.
-
IT doesn't matter what you accomplish, I'll always be proud of you.
-
I hope that when you grow up, you have kids "Just Like you"! (Also
known as the "Mother's Curse")
-
BEcause I'm your mother that's why.
-
IF I've told you once, I've told you a thousand times.
-
Eat your vegetables, those children in China (Africa, Vietnam) would be
happy to have some broccoli to eat!
-
If you fall out of that tree and break your leg, don't come running to
me.
-
Cheer up, the worst is yet to come. Usually said in advance of
grounding.
-
Someday your face is going to stick like that.
-
DON'T look a gift horse in the mouth.
-
Yes, I *AM* the boss of you.
-
BEcause I said so.
-
Just wait till your father gets home.
-
No dessert till you clean off your plate.
-
I brought you into this world and I can take you OUT!! Mostly said
after one of us 5 had done something really bad.
-
When you grow up and get a place of your own, I am coming over there
putting my dirty shoes on your couch (or walk on it ) , color on your
walls and try to flush a roll of toilet paper down your toilet! And,
leave every light on in the house!
-
I love you, but not the things you do.
-
Close the door, were you born in a barn ... ?
-
You be nice to your little brother. One of these days he is going to be
bigger than you are
-
Money doesn't grow on trees.
-
"I was going to, (buy you an ice cream cone/ take you to the zoo, etc)
but now I am not!" This always came after one of us kids didn't do what
we were told.
-
"Make sure you put on clean underwear everyday, in case you have an
accident!"
-
"Your room looks like a tornado went through it."
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!
|
|
|
Meatloaf
When using bread as a filler in meatloaf, moisten the bread and whip it
together with the egg, liquid, and other ingredients. The result is a
more uniform texture. When making meatloaf instead of using breadcrumbs
or oatmeal (like mom does), use stuffing mix it gives it great flavor
and is just the right filler.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: Salad Recipes
It is salad time! Many salads
consist of a mix of vegetables, starches such as pasta or legumes, and
meat, poultry or seafood. Fruit salads consisting of fresh fruit, and
dessert salads including gelatin or whipped cream are also widely
popular. Traditionally, many salads are dressed with an oil-based
dressing and garnished with nuts, croutons, or cheese. And, while many
salads are served cold, some salads including German potato salad, are
served warm. Salads are most often served as a side dish and can appear
as appetizers, sides to large meals, palate cleansing salads to settle
the stomach after a main course, or dessert salads. There are many
variations of main course salads as well, and these may feature meats
and cheeses or pasta. 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
"Salad 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: Salad
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 "Salad Recipes" has a deadline of May 31,
2012,
and will be posted on June 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Salad
Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
God has a great
sense of humor....
~Shared by Elyse
S., Kingman, AZ
While creating wives,
God promised men that
good and obedient wives
would be found in all corners of the world.
And then He smiled and made the earth ROUND…
Alas, Where Has Our
Innocence Gone?
~Shared by Luanne,
FL
-While I sat in the reception area of my doctor's office, a woman
rolled an elderly man in a wheelchair into the room. As she went
to the receptionist's desk, the man sat there, alone and silent. Just
as I was thinking I should make small talk with him, a little boy
slipped off his mother's lap and walked over to the wheelchair.
Placing his hand on the man's, he said, 'I know how you feel. My mom
makes me ride in the stroller too.'
-As I was nursing my baby, my cousin's six-year-old daughter, Krissy,
came into the room. Never having seen anyone breast-feed before, she
was intrigued and full of all kinds of questions about what I was
doing. After mulling over my answers, she remarked, 'My mom has some of
those, but I don't think she knows how to use them.'
-Out bicycling one day with my eight-year-old granddaughter,
Carolyn, I got a little wistful. 'In ten years,' I said,
'you'll want to be with your friends and you won't go walking, biking,
and swimming with me like you do now.' Carolyn
shrugged. 'In ten years you'll be too old to do all those things
anyway.'
-Working as a pediatric nurse, I had the difficult assignment of giving
immunization shots to children. One day I entered the examining
room to give four-year-old Lizzie her needle. 'No, no, no!' she
screamed. 'Lizzie,' scolded her mother, 'that's not polite
behavior.' With that, the girl yelled even louder, 'No, thank
you! No, thank you!
-On the way back from a Cub Scout meeting, my grandson innocently said
to my son, 'Dad, I know babies come from mommies' tummies, but
how do they get there in the first place?' After my son
hemmed and hawed awhile, my grandson finally spoke up
in disgust, 'You don't have to make up something, Dad. It's okay
if you don't know the answer.'
-Just before I was deployed to Iraq, I sat my eight-year-old son down
and broke the news to him. 'I'm going to be away for a long time,' I
told him 'I'm going to Iraq.' 'Why?' he asked. 'Don't
you know there's a war going on over there?'
-Paul Newman founded the Hole in the Wall Gang Camp for children
stricken with cancer, AIDS, and blood diseases. One afternoon, he and
his wife, Joanne Woodward, stopped by to have lunch with the kids. A
counselor at a nearby table, suspecting the young patients wouldn't
know Newman was a famous movie star, explained, 'That's the man who
made this camp possible. Maybe you've seen his picture on
his salad dressing bottle?' Blank stares. 'Well, you've probably seen
his face on his lemonade carton.' An eight-year-old girl perked
up. 'How long was he missing?'
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!
|
|
|
Recipe
Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
Keeping with my
recent milestone, here
are 60 of my
personal "keepers".
~Maggie
PORK ROAST WITH
GEORGIA PEACH SAUCE
1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided
In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon,
and thyme. Marinate pork 2 to 3 hours or overnight in refrigerator.
Reserve marinade for later use.
Preheat oven to 325°. Cook roast 30 minutes per pound or until meat
thermometer reaches at least 160°.
While roast is cooking, combine in a small saucepan the remainder of
marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce
to simmer.
Baste pork during the last 20 minutes of cooking.
After pork is cooked, add remaining 1/2 cup of water to oven pan and
scrape up pan juices. Add juices to sauce.
YEILDS: 9 servings (or about 3 servings per pound of meat)
Source: Edenfield House Inn Bed & Breakfast
426 West Church Street
Swainsboro, Georgia 30401
(478) 237-3007
BAKED ZITI WITH FOUR
CHEESES
A great make-ahead dish that the kids will love. Serve with a fresh
green salad tossed with a light dressing.
Serving: 10
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
1 lb ziti, uncooked
1 32 oz jar pasta sauce
1 cup low fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part skim Mozzarella cheese
4 ounces Provolone cheese, cut in quarters
1. Cook pasta according to package directions; drain.
2. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside.
3. Place a thin layer of sauce in bottom of prepared dish.
4. Continue making layers of pasta, cottage cheese, parsley, sauce,
pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and
parsley.
5. Sprinkle provolone on top.
6. Cover and bake in a 375º F oven for about 30 minutes or until cheese
melts.
Substition Tip: Use any of your favorite medium pasta shapes!
Based on individual serving.
Calories: 424
Total Fat: 14 g
Carbohydrates: 47 g
Protein: 24 g
Source: ilovepasta
PORK CHOPS WITH
GARLIC-ROSEMARY CREAM
The garlic cream can be prepared in advance and refrigerated for up to
2 days. Bring it to room temperature before using it.
2 tablespoons olive oil, divided
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon fresh rosemary
1/2 teaspoon pepper
1/8 teaspoon plus 1/4 teaspoon salt, divided
1/4 cup sour cream
4 bone-in pork loin chops (1 inch thick)
1 cup lower-sodium chicken broth
1. Place 1 tablespoon of the oil and garlic in large ovenproof skillet;
cook over medium heat 30 to 60 seconds or until fragrant. Place garlic,
rosemary, pepper and 1/8 teaspoon of the salt in mini food processor;
process until thick paste forms.* Combine sour cream and garlic mixture
in small bowl.
2. Heat oven to 400°F. Sprinkle both sides of pork chops with remaining
1/4 teaspoon salt. Heat remaining 1 tablespoon oil in same skillet over
medium-high heat until hot. Cook pork 3 minutes or until browned on
bottom. Turn; remove from heat. Spread 1 tablespoon of the garlic cream
onto browned side of each pork chop; place skillet in oven. Bake 7 to 9
minutes or until pale pink in center.
3. Place pork on plate; cover loosely with foil. Add broth to skillet
(be sure to use oven mitt to hold hot handle). Bring to a boil over
medium-high heat, scraping up any browned bits from bottom of skillet.
Boil until reduced by half or slightly thickened. Drizzle pork chops
with pan juices.
TIP *To prepare garlic mixture by hand: With chef's knife, chop
together cooked garlic, rosemary, pepper and salt until very fine.
While chopping, occasionally press down on mixture with flat side of
knife to achieve paste consistency.
4 servings
PER SERVING: 300 calories, 19 g total fat (6 g saturated fat), 29 g
protein,
2 g carbohydrate, 90 mg cholesterol
STEAK TORTILLA SALAD
The steak in this recipe is sliced thin after grilling, so you don't
need the most tender (i.e., expensive) cut. Shop instead for a sirloin,
tri-tip or other grilling steak.
Ingredients
1 1/2 lbs. sirloin, tri-tip, flank or other favorite beef steak
2 cups salsa verde (green salsa made with tomatillos) or other favorite
store-bought salsa, divided use
1 bag mixed salad greens
Tortilla chips, crumbled
Optional: Thinly sliced red onion, shredded Monterey or Pepper Jack
cheese
Place steak in a resealable plastic bag with 1 cup salsa verde; toss to
coat meat evenly, close bag and let marinate about 30 minutes to 1 hour
or until meat reaches room temperature. Remove beef from bag and
discard marinade.
Grill beef over medium-high until medium rare or desired doneness is
reached. Remove from heat and let rest, covered, for 5 minutes. Slice
meat thinly against the grain.
Divide salad greens and beef slices between four plates, and sprinkle
with crumbled tortilla chips. Serve with remaining salsa, and cheese
and onion, if using.
Source: Adapted from Pace
CHEATER'S KEY LIME
PIE
Inspired by Real Simple
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
6- ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
Zest of one lime or several key limes, more for garnish
Lime slices, for garnish
In a medium sized bowl combine, graham cracker crumbs, butter and
sugar. Press the mixture into the bottom and sides of a 9" pie
plate with the bottom of a glass. Bake in a 350 degree oven for
8-10 minutes. Cool completely.
Place condensed milk, limeade concentrate, lime zest and heavy cream in
the bowl of an electric mixer fitted with the whisk attachment.
Beat until fluffy and soft peaks form.
Pour the filling into the pie crust and smooth the top.
Refrigerate until chilled and loosely set, about 4-6 hours or overnight.
Garnish with slices of lime and more zest.
Source: Noble Pig
http://noblepig.com/2009/03/13/314159.aspx
CRAB CASSEROLE WITH
EGGS
Prep Time: 10 Min
Cook Time: 50 Min
Serves 4
1 & 1/2 tsps canola oil (or melted butter)
6 eggs
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp white pepper
3/4 tsp fresh dill weed, chopped (or 1/2 tsp dried)
4 oz cooked crab
4 oz low fat cream cheese, cut into 1/2-inch cubes
1 fresh green onions, sliced (equal to 2 tablespoons)
1/2 pinch paprika
1. Pour oil into square baking dish, 8 x 8 x 2 inches, tilting dish to
coat bottom.
2. In a large bowl, beat eggs, milk, salt, white pepper, and dill weed
with fork or wire whisk until well mixed. Stir in crabmeat, cream
cheese, and onions. Pour into baking dish. Cover and refrigerate
minimum 4 hours but no longer than 24 hours.
3. Heat oven to 350 degrees F. Sprinkle paprika over egg mixture. Bake
uncovered 45 to 50 minutes or until center is set.
Per Serving: 174 Calories / 2.1g Carbs / 10.3g Fat / 17.4g Protein /
1.4g Sugar / 0.1g Fiber
ROCK'S PIZZA IN A
BOWL
28 oz. can diced tomatoes with roasted garlic, undrained
14-1/2 oz. can reduced-sodium beef broth
8 oz. stick pepperoni sausage, diced
1-1/2 cups sliced fresh mushrooms
1 large diced green bell pepper
1 large chopped red onion
1 cup water
1 Tbs. dried Italian seasoning
1 cup shredded part-skim mozzarella cheese
Mix all ingredients except cheese in a 3-quart or larger slow-cooker.
Cover; cook on low 6 to 8 hours or until vegetables are tender. Ladle
into soup bowls; sprinkle with cheese.
Source: Woman's Day Magazine
SWEET ONION TART
Destined to be a summer favorite for years to come - the filling is
made with caramelized onions, herbs, and Parmesan, and the tart is big
enough to serve 16.
3 cups flour
2 tsp. salt
1/2 cup shortening
1/2 cup (1 stick) plus 3 Tbs. margarine or butter
2 lbs. sweet onions, thinly sliced
5 eggs
2-1/2 cups milk
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh thyme leaves
1 Tbs. chopped fresh parsley
1/2 tsp. coarsely ground black pepper
1. In large bowl, with fork, stir flour and 1 tsp. salt. With pastry
blender or two knives used scissor-fashion, cut in shortening and 1/2
cup cold butter or margarine until mixture resembles coarse crumbs.
Sprinkle 7 to 8 Tbs. cold water, a tablespoon at a time, into flour
mixture, mixing with fork after each addition until mixture is just
moist enough to hold together. With hands, shape dough into a ball.
2. On floured surface, with floured rolling pin, roll dough into a
rectangle approximately 18" by 13". Gently fold rectangle into fourths
and carefully lift onto ungreased 15x10" jelly-roll pan; unfold.
Lightly press dough onto bottom and sides of pan. Fold overhang under
and pinch to form decorative edge level with rim of pan. Wrap and
refrigerate tart shell about 30 minutes.
3. Meanwhile, in deep 12-inch skillet, melt remaining 3 Tbs. margarine
or butter over medium-high heat. Add onions and cook, stirring
frequently, until onions are golden brown, about 25 minutes. Remove
from heat and cool to room temperature.
4. Heat oven to 425. Line tart shell with foil and fill with pie
weights, uncooked rice, or dried beans. Bake tart shell 20 minutes;
remove foil and weights and bake 10 minutes longer or until golden.
Remove tart shell from oven and turn oven control to 400F.
5. In bowl, with wire whisk or fork, beat eggs, milk, Parmesan, thyme,
parsley, pepper, and 1 tsp. salt
6. Spread cooled onions over tart shell. Pour egg mixture over onions.
7. Bake tart 25 minutes or until egg mixture is set and tart is nicely
browned. Serve hot. Or cool on wire rack, wrap and refrigerate to serve
cold later. Makes 16 main-dish servings.
Source: Good Housekeeping, July 1996
GRILLED CHICKEN
CORDON BLEU SANDWICHES
2 slices bread
2 T. butter, softened
1 T. sour cream
2 slices Swiss cheese
1 thick slice deli cooked chicken breast meat
1 slice deli ham
Spread butter on the outsides of the bread. Spread sour cream on the
inside of the bread. Then layer sandwich with cheese, chicken and ham.
In small skillet over medium heat, grill sandwich until meat is heated
through and cheese has melted.
TACO CASSEROLE
1 lb. ground beef
1/2 lb. macaroni
1/2 C. chopped onion
1 can condensed tomato soup
1 can diced tomatoes
1 pkg. taco seasoning mix
2 oz. shredded Cheddar cheese
2 oz. shredded Monterey Jack cheese
1 C. crushed tortilla chips
1/2 C. sour cream
Preheat oven to 350. Cook pasta according to package directions. Drain.
In large skillet, cook and stir ground beef and chopped onion over
medium heat until brown. Mix in tomato soup, diced tomatoes, and taco
seasoning mix. Stir in pasta. Spoon beef mixture into a 9x13 baking
dish. Sprinkle crumbled taco chips and grated cheese on top. Bake 30-35
minutes, until the cheese is melted. Serve with sour cream.
CHICKEN SAUSAGE
FARFALLE
10 Italian sausages
1 1/2 large onions, diced
6 garlic cloves, crushed
2 large tomatoes, diced
16 oz. Farfalle pasta
2 oz. basil
4 oz. Parmesan cheese
1 qt. half & half
Spices:
Garlic salt
Red pepper flakes
Black pepper
Slice and fry sausage in the listed spices, as much as you like. Cook
noodles until al dente. Fry onions and garlic, with some of the above
spices in olive oil until onions are transuculent. Turn off onions and
gently mix in tomatoes. You do not want to cook the tomatoes. Mix
together the sausage, onion mixture, cheeses, basil, cream and noodles.
Cook gently over medium high heat. You may not want to add all the
cream at once. Cook for a little and then adjust the amount of cream to
your liking. Adjust the spices and add more as you need it. Serve and
enjoy.
GREEN PEA SALAD
From Luby's Restaurant.
The contrasting textures and tangy-sweet taste of this salad make it a
hands-down crowd pleaser. Cut cheese, celery, and bell pepper
into pea-sized pieces to enhance the salad's appearance.
2 cans (about 16 oz each) peas, gently rinsed and drained
1 cup (5 oz) finely diced cheddar cheese
1 cup diced celery
½ cup thinly sliced sweet pickles
½ cup diced red bell pepper or pimento
½ cup mayonnaise
salt and pepper to taste
In medium bowl, combine all ingredients. Toss lightly to coat
evenly. Cover and refrigerate at least 2 hours.
8 Servings
CRACKER BARREL'S
FRIED APPLES
6 Tart Apples,sliced
1 tsp. Lemon juice
1/4 cup Bacon drippings
1/4 cup Brown Sugar
1/8 tsp. Salt
1 tsp. Cinnamon
1 Dash of Nutmeg
In a large skillet melt bacon drippings. Pour apples evenly over
skillet bottom. Sprinkle lemon juice over them then brown sugar then
salt. Cover and cook over low heat for 15 minutes until apples are
tender and juicy. Sprinkle with cinnamon and nutmeg.
BAKED POTATO SOUP
2 large baking potatoes (8 oz each)
3 tablespoons thinly slice green onions
1/3 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons snipped fresh dilloptional
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American Cheese3 oz.
3 tablespoons thinly sliced green onion
4 slices crumbled bacon crisp cookeddrained
Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a
fork. Bake in a 425F oven for 40 to 60 minutes or until tender. Let
cool. Cut potatoes in half lengthwise; gently scoop out each potato.
Discard potato skins. In a large saucepan cook 3 tablespoons green
onion in margarine until tender; stir in flour, dill if using, salt and
pepper. Add milk all at once. Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more. Add the potato pulp and ½ cup of the
shredded cheese; stir until cheese melts. Ladle into bowls. Garnish
each serving with the remaining shredded cheese, 3 tablespoons green
onion, and bacon.
Makes about 6 servings.
CHEESEBURGER CHOWDER
1/2 lb. lean ground beef
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
2-1/2 cups beef broth
1 can cheddar cheese soup
18 oz.Velveeta, shredded or cubed
Brown the ground beef, onion, celery, and carrots in skillet. Add the
broth and soup mixing well. Then add the Velveeta and stir until the
cheese is melted.
EASY CHEESE-GARLIC
ROLLS
6 tablespoons butter or margarine, at room temperature
1/3 cup chopper garlic
1/4 cup grated Parmesan Cheese
1 pound frozen white or whole-wheat bread dough
2/3 cup shredded Longhorn Cheddar or Extra Sharp Cheddar Cheese
1. Mix butter, garlic, and 2 tablespoons of the parmesan cheese.
2. On a lightly floured board, pat, roll, and stretch dough into a 12 x
16 inch rectangle. If dough springs back, let rest a few minutes, then
continue to shape.
3. Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3
cheddar cheese.
4. From a 16-inch edge, roll dough to enclose filling. Cut log of dough
crosswise into 16 equal rolls.
5. Setting them on cut sides, evenly space rolls in a buttered 9 x 13
inch pan.
6. Cover pan lightly with plastic wrap. Let rolls rise in a warm place
until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle
rolls with remaining parmesan and cheddar cheese.
7. Bake in 350 degree F. oven until golden brown, 30 to 35 minutes. Let
cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls
from pan and serve warm or cool.
Makes 16 soft rolls.
COCONUT COOKIES
1) Blend:
½ cup shortening
½ cup white sugar
½ cup brown sugar
2) Add:
1 unbeaten egg
1 tsp. Vanilla
3) Sift together:
3/4 cup flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
4) Add both mixtures together.
5) Mix in:
1 cup oatmeal
1 cup coconut
1 cup chocolate chips (optional)
1 cup raisins (optional)
6) Bake at 350F for about 10 minutes.
LAYERED PICNIC PASTA
SALAD
12 oz. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. proscuitto, thinly sliced
2 tbsp. fresh basil, chopped
3 tbsp. parmesan cheese, freshly grated
Cook pasta according to package directions, drain. Return to cooking
pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of
pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and
proscuitto on pasta. Top with remaining pasta. Sprinkle with basil and
pour remaining dressing evenly over salad. Sprinkle with Parmesan
cheese. Serve at once or cover and chill until ready to serve. Toss
right before serving to evenly coat dressing.
Source: Betty Crocker-Pillsburys Yesterdays Recipes yahoo group
BAKED SESAME CHICKEN
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted
Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On
a piece of wax paper, mix together the sesame seeds, flour, salt and
pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in
the sesame seed mixture. Arrange in baking dish in a single layer, then
drizzle with melted butter. Bake at 400F for approximately 40 minutes,
or until chicken is cooked through and tender and juices run clear.
Baste with drippings once during cooking time. Garnish with extra
sesame seeds if desired, and serve. Serves 4.
CHICKEN WITH BROWN
GRAVY
4 boneless skinless chicken breasts
3 Tbsp all-purpose flour
1 cup hot water
½ cup milk
1 Tbsp chicken bouillion
1) Generously spray large nonstick skillet with nonstick cooking spray.
Heat over medium-high heat until hot. Add chicken and cook 2 to 3
minutes on each side or until browned. Remove from skillet and place on
plate. Cover with foil to keep warm.
2) Reduce heat to medium. Add flour to skillet. Using pancake turner or
wooden spoon, cook, stirring constantly, for about 3 minutes or until
flour is golden brown, breaking up any bits of flour if necessary.
Remove skillet from heat.
3) In small bowl, combine water, milk, and bouillion. Blend with wire
whisk until smooth. Slowly add half of milk mixture to flour in
skillet, stirring until smooth. Place skillet over medium heat. Bring
to a boil, stirring constantly and scraping sides of skillet to blend
thoroughly.
4) Add chicken and any juices from plate to skillet. Spoon sauce over
chicken. Bring to a boil. Reduce heat, cover tightly and simmer 15
minutes.
5) Uncover skillet. Cook an additional 3 minutes or until sauce is
slightly thickened, chicken is fork-tender, and its juices run clear.
6) If desired, sprinkle with freshly ground black pepper.
JICAMA SALAD
This is perfect to serve with Tex-Mex and south-of-the-border dishes.
1 large jicama
2 large carrots, peeled and shredded
1 red pepper, cut into very thin matchstick slices
1/2 cup radishes, shredded
1 large cucumber, peeled, seeded, cut into very thin matchstick slices
juice from three limes
1 Tbsp. lime zest
2 Tbsp. rice vinegar
2 Tbsp. ancho chili powder
2 Tbsp. honey
1/2 cup canola oil
1/4 cup fresh cilantro, finely minced
kosher salt and freshly-ground black pepper to taste
1) Use a vegetable peeler or a paring knife to peel the jicama. Shred
finely using a box grater or the shredding blade of a food processor.
2) Place shredded jicama, carrots, red pepper, radishes, and cucumber
in a large salad bowl.
3) In a small bowl, whisk together the lime juice, lime zest, rice
vinegar, ancho chili powder, honey and canola oil.
4) Stir in the cilantro and season with salt and pepper. Pour over the
jicama salad.
5) Allow the flavors to marinate for about 15 minutes at room
temperature before serving.
STEAK WITH BALSAMIC
GLAZE
Extra Virgin Olive oil
2 TBSP pepper corn
1 1/2 lbs. steak
salt
1 TBSP garlic powder
4 slices of bacon diced
1/2 c balsamic vinegar
1/2 c beef broth
2 tsp corn starch
1. Preheat pan on stove top with EVOO on med. high.
2. Smash pepper corn in a plastic bag and season steak both side of
with pepper corn, garlic and salt.
3. Place steak in hot pan cook 7 minutes per side for medium doneness.
4. Remove from heat and allow steak to rest 10 minutes.
5. Place bacon in pan and cook until crisp, remove to paper towel to
drain.
6. Add vinegar to bacon grease and simmer until liquid reduces scraping
the bottom to get up all the goodies.
7. Mix broth and corn starch and wisk until corn starch is dissolved
and to pan.
8. Simmer 2 minutes until sauce thickens. Spoon over steak and serve.
PIMENTO CHEESE SPREAD
They say this is a "southern thing" but I know folks all over the world
who enjoy pimento cheese. For a real treat, do what I do: use this in
grilled pimento cheese sandwiches. I use a whole grain, rustic bread.
Wow.
1 pound (about) Colby cheese
1 2 oz. jar diced pimentos (more or less to taste)
1/4 cup Kraft mayonnaise
Start with the cheese at room temperature and mash it with a fork or
hands, and then mix in the pimentos (don't drain them but don't use the
whole jar either, unless you really like pimentos). Then add mayo until
it is the right consistency. It should be a light orange color. Allow
to chill in refrigerator a few hours or overnight if possible for the
flavors to blend.
Nutrition Facts
Serving Size 23 g /1.5 tbsp
Amount Per Serving
Calories 90
Calories from Fat 70
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 4.1g 20%
Cholesterol 19mg 6%
Sodium 128mg 5%
Total Carbohydrates 0.6g 0%
Protein 4.5g
CHICKEN ENCHILADAS
Ingredients
1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable
oil
2-3 cups of cooked chicken, shredded or chopped
Salt
2 cups grated cheese (about 1/3 lb)
Method
1. Preheat the oven to 350°F.
2. Prepare the sauce. Coat a large skillet with oil and sauté the
onions on medium heat until translucent, a few minutes. Add the garlic
for a minute more. While the onions are cooking, purée the canned
tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring
to a low simmer. Start adding the chili powder, one teaspoon at a time,
tasting after each addition, until you get to the desired level of heat
and chili flavor. For us that's around 2 Tablespoons. But it depends on
your taste and how strong the chili powder is that you are using. Note
that the tortillas and chicken will absorb some of the heat, so allow
for that and let it be a little bit spicier than what you want in the
finished dish. Add a teaspoon of sugar if necessary to cut down on the
acid from the tomatoes. You want more of the taste of the chili and
less of the tomatoes for this sauce. As the sauce simmers, dilute it
with water to keep it from getting to thick as it simmers. Remove from
heat. Alternatively, use a prepared canned enchilada sauce, which can
be perfectly fine.
3. Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup
of the cheese. Sprinkle with a little salt. Set aside.
4. Prepare the tortillas. There are 2 basic ways to prepare the
tortillas - the traditional way of dipping them in the sauce and
heating them individually, and my mom's way when she is trying to cut
down on the fat.
Source: Simply Recipes
BOSTON MARKET
CREAMED SPINACH
10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. frozen chopped spinach, cooked according to package directions,
well drained OR
2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and
drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup,
flour, butter or margarine or canola oil, garlic salt, salt and pepper
until smooth and piping hot. Add cooked and drained spinach, dry
chopped onion or diced onion. Serve.
BLUEBERRY CHEESECAKE
BREAD
1 pkg. (16.5 to 18.25 oz.) Blueberry Muffin Mix (prepare as directed on
package)
Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 teaspoon lemon juice
1 egg
Streusel Topping:
1/4 cup butter, melted
1/4 cup flour
1/4 cup granulated sugar
1/4 cup chopped nuts
1 teaspoon cinnamon
Muffin Mix:
Prepare muffin mix as directed on package, including adding the
blueberries. Pour half of the batter into a greased 9 x 5-inch loaf
pan.
Filling:
In a separate mixing bowl, beat together cream cheese, almond extract,
sugar, lemon juice and egg until smooth. Spread the cream cheese
filling over the layer of muffin batter in the pan. Pour the remaining
batter on top of the filling.
Streusel Topping:
Stir together melted butter, flour, sugar, chopped nuts and cinnamon.
Sprinkle streusel topping over the top of the batter.
Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted
into middle comes out clean.
Cool, then refrigerate before serving.
Source: A_L_I_ACookingCorner yahoo group
KEY LIME FRUIT SALAD
1 container (6 oz) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted
1. In small bowl, mix yogurt and orange juice; set aside.
2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour
yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.
Serves 8
CRANBERRY-PECAN
MUFFINS
2 c flour
1/2 c brown sugar
1/4 c sugar
2 tsp baking powder
1 tsp salt
1 1/4 c milk
1/2 c oil
1 egg
1 tsp almond extract
1 c sweetened dried cranberries (Craisins)
1/3 c chopped pecans
sugar
Combine flour, sugars, baking powder, and salt in medium mixing bowl.
In a separate bowl combine milk, oil, egg, and extract. Add liquid
ingredients to dry ingredients stirring just until moist. Stir in
cranberries and nuts. Put into muffin pan. Sprinkle tops with sugar.
Bake 350° about 25 minutes or until golden brown. Cool 5 minutes in
pan; remove to wire rack to cool.
Makes 12 muffins
GOLDEN CRUSTED PORK
CHOPS
1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing
Preheat oven to 425. Prepare stuffing as directed on package. Combine
Miracle Whip and mustard in small bowl, set aside. Arrange pork chops
in 9x13 baking dish; brush with half of the mustard mixture. Top chops
with stuffing; cover dish with foil. Bake 10 minutes. Meanwhile, place
green beans on large sheet of foil; drizzle with Italian dressing. Fold
foil over and seal edges to form packet. Uncover chops; place bean
packet in oven. Bake an additional 20 minutes or until chops are cooked
through and beans are heated through.
ANGEL HAIR CRAB SALAD
2 cups angel-hair pasta, cooked, rinsed & chilled
1 Medium onion, chopped
1 package broccoli-slaw mix
1 can kidney beans, drained & rinsed
5 oz. crab meat
dill weed, optional
Mix together and coat with salad dressing of your choice.
CROCKPOT COUNTRY RIBS
1 1/2 cups barbecue sauce, divided
1/2 cup apricot jam
1 tablespoon soy sauce
4 pounds boneless country style pork spareribs
Combine 3/4 cup of barbeque sauce, apricot jam and soy sauce. Place
ribs in crock pot. Pour sauce over ribs. Cover and cook on LOW for 8-9
hours. Stir in remaining barbecue sauce 15 minutes before serving.
Cover and cook an additional 15 minutes until heated through.
BOURBON CHICKEN
Serves:4
Ingredients
1 chicken, cut into pieces
1 cup (225 ml) bourbon whiskey
1/2 cup (125 ml) dark brown sugar
1 cup (225 ml) ketchup
2 tsp (10 ml) Worcestershire sauce
1/4 cup (60 ml) white vinegar
1 tbsp (15 ml) fresh lemon juice
3 cloves garlic, minced
1/2 tsp (2 ml) dry mustard
salt and pepper to taste
Preparation
Grill chicken until partially done.
While chicken is grilling mix the other ingredients.
Brush chicken with a thin coating of glaze. Continue to baste when
turning chicken. Watch chicken carefully to ensure that the glaze does
not burn.
Bone-in chicken is better than boneless for this recipe.
EASY APPLE CRISP
5 to 6 c. peeled, sliced cooking apples
1/3 c. butter or margarine
1/2 c. all-purpose flour
1/2 c. rolled oats
3/4 c. packed brown sugar
1/2 to 1 tsp. cinnamon
Spread apples in a 9x9 inch baking pan. Cut butter into remaining
ingredients until the mixture resembles coarse crumbs. Sprinkle over
apples. Bake at 375 degrees for 30 to 35 minutes. Serve warm. Let stand
10 minutes before serving
Yield: 6-8 servings.
CHOCOLATE CHEESECAKE
PIE
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1/4 cup cocoa
1-1/2 tsp vanilla
1 large (9 oz) graham cracker crumb crust
2 cups frozen whipped topping, thawed
Preheat oven to 350. Beat cream cheese and sugar until blended. Beat in
eggs until well blended. Add cocoa and vanilla, blending until smooth.
Pour into crust. Bake in preheated oven 30 to 35 minutes until almost
set in center. Cool completely on wire rack. Cover and refrigerate.
Spread whipped topping on top. Garnish as desired. Refrigerate
leftovers.
Makes 8 to 10 servings.
CAULIFLOWER WITH
CHEESE
1 large cauliflower
4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 egg yolk, beaten
1/2 teaspoon sugar
2 tablespoons grated cheddar cheese
1 teaspoon salt
2 small rusks
Wash the cauliflower. Tie it tightly in a cheesecloth bag and cook
until tender in boiling salted water. Drain and put in a baking dish.
Melt the butter, stir in the flour and blend well. Stir in the milk
slowly, and when the sauce begins to thicken, stir in the egg yolk,
sugar, cheese and salt. Cook and stir a few minutes longer to let the
sauce get quite thick, then remove from the fire. Let it rest a few
minutes. Crush the rusks. Pour the sauce over the cauliflower and
sprinkle the top with the crushed rusk crumbs. Place in a preheated
400° oven 15 minutes to brown.
Source: Wonderful, Wonderful Danish Cooking by Ingeborg Dahl Jensen
SMOKED SALMON AND
EGG SALAD
Ingredients
12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 oz. diced smoked salmon
1 C. mayonnaise
3 Tbs. chopped fresh dill
Salt and pepper to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a
boil; cover, remove from heat, and let eggs stand in hot water for
10-12 minutes. Remove from hot water, cool, peel and chop. In a medium
bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season
with dill, salt and pepper. Refrigerate at least 2 hours to allow
flavors to combine.
PEPPY SPREAD
2 cups (8 oz.) Velveeta Mexican cheese
8 oz. pkg. cream cheese, softened
4-1/2 oz. can deviled ham
2 Tbs. chopped green onion
2 Tbs. milk
1/2 tsp. Worcestershire sauce
1. Mix Velveeta and cream cheese until well blended.
2. Stir in remaining ingredients; chill.
3. Serve with assorted crackers, if desired. 2-1/2 cups.
Source: Magazine clipping
FORK STEAK AND
HEAVENLY GARLIC BREAD
Yield: 2 servings
For the steak:
2 12-oz steaks
1/2 cup crushed garlic
1 medium white onion
6 button mushrooms
2-3 bell peppers
1/4 cup balsamic vinegar
Seasoning salt
Fresh ground black pepper
1 can beer (not light)
For the garlic bread:
1 loaf French bread
18 oz mayonnaise
Small pile grated cheddar or jack cheese
1 stick of butter
1/2 cup crushed garlic
1. Preheat oven to 400 degrees F.
2. Lay steaks side by side in a 2-quart Pyrex dish. Rub crushed garlic,
seasoning salt and pepper liberally on both sides of the steaks.
Drizzle balsamic vinegar over steaks and rub in well. Put chopped onion
on top and underneath steaks. Pour beer over the steaks. Tuck mushrooms
and sliced bell peppers in all remaining crevices. Cover dish and place
in oven and cook for 45 minutes or until fork tender.
3. Meanwhile, cut French bread down the center. Melt stick of butter.
Stir together the mayonnaise, grated cheese, melted butter and crushed
garlic in a bowl. Spread liberally on both halves of the French bread.
4. Bake in the oven alongside the steak until the topping is golden
brown.
Source: Coolio's Rules
http://www.oxygen.com/tvshows/coolio/about.aspx
BAKED CHICKEN
NUGGETS
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs (I used 1/2 cup regular and 1/2
panko bread crumbs)
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix
together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put
melted butter/margarine in a bowl or dish for dipping.
Dip chicken pieces into the melted butter/margarine first, then coat
with the breadcrumb mixture. Place well coated chicken pieces on a
lightly greased cookie sheet in a single layer, and bake in the
preheated oven for 20 minutes.
Source: allrecipes.com
CHEESE ZUCCHINI
SQUASH CASSEROLE
8 oz. butter
8 oz. spaghetti, broken into 1" pieces
3 c. chicken broth
2 med. zucchini
2 med. yellow squash
1 sm. onion, chopped
4 fresh tomatoes, diced
1 lb. cottage cheese
1 tsp. basil
1/2 tsp. oregano
1 tbsp. Accent
Parmesan cheese
Melt 4 ounces butter in a large pot. Add spaghetti and toast until
golden brown. Add chicken broth and cook until almost tender.
Meanwhile, saute zucchini, yellow squash and onion until tender crisp.
Mix cottage cheese with basil, oregano and Accent. Place alternating
layers of toasted spaghetti, zucchini mixture, cottage cheese and diced
tomatoes in casserole dish. Top with Parmesan cheese. Place in 350
degree oven and bake uncovered for 30 minutes. Yield: 8 servings.
CREAM PEAS
This basic method is great for green beans, carrots, or corn if your
family is not fans of green peas.
Servings: 4
Ingredients:
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter
1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar
Directions:
1. In a medium saucepan, combine peas, water, and salt. Bring to a
boil, then stir in butter.
2. In a small bowl, whisk together cream, flour, and sugar. Stir
mixture into peas. Cook over medium-high heat until thick and bubbly,
about 5 minutes.
DEVILED EGG SPREAD
Adapted from Food & Wine.
1 dozen large eggs
2 Tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 Tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika for dusting
In a large saucepan, cover the eggs with water, add the vinegar and
bring to a rapid boil. Cover the saucepan and remove it from the
heat; let stand for 15 minutes. Drain the eggs and cool them
under cold running water, shaking the pan vigorously to crack the
shells. Let the eggs cool in water.
Meanwhile, quarter the bread slices on the diagonal and arrange them in
a single layer on a large cookie sheet. Toast the bread in a 450
degree oven for about 6 minutes, until barely browned.
Shell the eggs and halve them lengthwise. Coarsely chop half of
the egg whites and transfer them to a large bowl. Add the
remaining whites and all of the yolks to a food processor along with
the mayonnaise and mustard and process until smooth. Scrape the
mixture into the bowl and blend with chopped egg whites. Season
with salt and pepper.
Top the toast points with the egg spread and dust lightly with
paprika. Arrange the toasts on a platter and serve.
Alternatively, serve the egg spread in a bowl with the toast points
alongside.
Make Ahead: The deviled egg spread can be refrigerated overnight.
Source: Noble Pig
http://www.noblepig.com/2010/02/03/deviled-egg-spread.aspx
GOOFY CAKE
1 1/2 c. flour
1/2 tsp. salt
3 tsp. cocoa
1 tsp. vinegar
1 tsp. vanilla
1 c. sugar
1 tsp. soda
6 tbsp. cooking oil
1 c. cold water
Sift together flour, salt, soda, sugar and cocoa in a bowl. Form a hole
in the middle of the dry ingredients and add oil, vinegar, vanilla and
water. Beat well and pour into greased and floured 8 x 8 inch pan. Bake
at 350 degrees for 30 minutes.
CHOCOLATE FROSTING:
2 c. granulated sugar
1/2 c. milk
1/2 c. butter (or butter)
1/2 c. cocoa
Melt butter in a saucepan and add sugar, milk and cocoa and bring to
boil. Boil for 3 1/2 minutes. Beat well and ice cake.
BEEF AND TORTILLA
CASSEROLE
2 pounds lean ground beef
1 onion, chopped
1 (8-ounce) can tomato sauce
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 cup ORTEGA Taco Sauce - Medium
1 (10.75-ounce) can condensed cream of mushroom soup
1 (10.75-ounce) can condensed cream of chicken soup
1/2 cup milk
12 flour tortillas
1 cup shredded cheddar cheese
1. Preheat oven to 375°F (190°C). Lightly grease a 13 x 9 x 2-inch
baking pan.
2. Over medium-high heat, using a large skillet, brown ground beef with
onion, about 5 minutes; drain. Add tomato sauce, green chiles and taco
sauce. Stir well and remove from heat.
3. In medium saucepan heat mushroom soup, chicken soup and milk until
hot but not boiling, about 4 minutes.
4. Cut flour tortillas into strips. Layer prepared pan with half the
tortilla strips, half the meat mixture, half the soup mixture and half
the cheese; repeat.
5. Bake for 30 minutes until cheese is melted and casserole is hot.
Makes 12 servings.
BACON AND CHIVE
POTATO PATTIES
1 lb. russet potatoes, peeled and grated
1-1/2 bacon slices, fat trimmed, finely chopped
2 Tbs. fresh chives, chopped
1/4 cup sour cream
1 Tbs. olive oil
Preheat oven to 350°F. Press potatoes between layers of paper towels to
absorb as much moisture as possible. Combine remaining ingredients,
except oil, in a bowl. Season with salt and pepper to taste and mix
thoroughly. Divide mixture into 4 3-inch patties. Heat oil in a heavy
nonstick skillet over medium high heat. Without overcrowding skillet,
cook potato patties 2-3 minutes per side, in batches if necessary,
until browned on both sides. Arrange potato patties in a single layer
in a shallow baking pan. Bake, uncovered, about 20 minutes or until
cooked throughout.
SESAME NOODLES
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 8
"This homemade sauce makes a sweet and spicy foil for cooked linguine.
The best sesame noodles I have every had!"
Ingredients:
1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted
Directions:
1. Bring a pot of lightly salted water to boil. Add pasta, and cook
until al dente, about 8 to 10 minutes. Drain, and transfer to a serving
bowl.
2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic,
sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a
boil, stirring constantly, until sugar dissolves. Pour sauce over
linguine, and toss to coat. Garnish with green onions and sesame seeds.
CRAB TETRAZZINI
8 oz. spaghetti, broken in pieces 3 - 4 inches long
2 (10 1/2 oz.) cans cream of mushroom soup
1 1/2 c. milk
5 tbsp. butter
1/4 c. chopped green peppers
1 c. shredded cheddar cheese
1/2 c. Parmesan cheese
1 lb. imitation or real crab meat
Cook broken spaghetti pieces in salted boiling water until done. Drain.
Preheat oven to 350 degrees. Mix soup, milk, butter and green peppers
together. Heat on stove until butter is melted. Mix well. Add cooked
spaghetti, cheddar cheese, Parmesan cheese and crab meat. Pour into 9 x
13 inch baking dish. Cover. Bake 30 to 40 minutes. Serves 10 to 12.
BUTTER COOKIES
10 oz. butter
1 tablespoon Pam cooking spray (for baking)
1 egg yolk
3 oz. + 1 tablespoon icing sugar
1/4 teaspoon salt
11 oz. all-purpose flour
4 oz. corn starch
2 tablespoons full cream milk
1/2 teaspoon vanilla extract
Method:
Cream butter with spray, sugar, egg yolk, salt and vanilla extract
until fluffy. Add in milk and mix well.
Fold in multi-purpose flour and corn starch. Mix until dough become
soft and not stick on hands.
Preheat oven to 350 degree Fahrenheit. Line two baking sheets with
parchment paper. Roll the dough to 1/4 inch thick. Cut into rounds or
whatever shapes you wish using cookie cutters. Place the cookies on the
prepared baking sheets and place in the refrigerator for about 15
minutes. This will firm up the dough so the cookies will maintain their
shape when baked.
Bake for 15 minutes, or until cookies are lightly brown. Cool on rack.
Source: Rasa Malaysia - Easy Asian cooking
http://www.rasamalaysia.com
BROWNIES FROM HEAVEN
1 cup butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup baking cocoa
1 cup chopped walnuts
Frosting:
1/2 cup butter, softened
3 1/2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup milk
1 tsp vanilla
In a large bowl, cream the butter and the sugar until light and
fluffy. Add the eggs, one at a time. Beat well after
each addition. Beat in the vanilla. Combine the flour and
cocoa. Add to the creamed mixture just until combined. Stir
in the walnuts. Spread into an ungreased 13 x 9 inch baking
pan. Bake at 350 for 23-28 minutes or until a toothpick inserted
near the center comes out clean. Cool on a wire rack. For
the frosting, in a small bowl, beat the butter until fluffy. Beat
in the confectioners' sugar, cocoa, milk, and vanilla until
smooth. Spread over the brownies. Cut into bars.
Makes 2 dozen.
Source: Taste Of Home
BREAKFAST CASSEROLE
Servings: 8
Preparation Time: 20 minutes
Cook Time: 30 minutes
1 pound bacon, cut into pieces or 1 pound sausage
1 green bell pepper, chopped
1 onion, chopped
1 package frozen hash brown potatoes
8 eggs , beaten
6 slices bread, broken into pieces
2 cups shredded cheddar cheese
1 cup milk
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Green Chilies
or 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes Mexican Fiesta
Cook bacon until brown. Add green bell pepper, onion and hash browns;
cook and stir until browned.
In mixing bowl combine eggs, bread, cheese, milk and RED GOLD® PETITE
DICED TOMATOES with GREEN CHILIES. Add browned meat mixture and pour
into greased 13x9x2 inch baking dish. Cover and refrigerator the
casserole overnight.
Preheat oven to 350 F Bake casserole for 25 to 30 minutes or until
lightly browned.
NUTRITIONAL FACTS PER SERVING
Calories 290, Fat 15.00g, Cholesterol 190.00mg, Sodium 750.00mg,
Carbohydrate 20.00g,
Fiber 3.00g, Protein 20.00g, Vitamin A 20%, Vitamin C 25%, Calcium 30%,
Iron 10%
Source: RedGoldTomatoes
http://www.redgoldtomatoes.com
TURKEY CLUB CASSEROLE
3 cups cubed cooked turkey breast
6 slices bacon,cooked crisp & broken
1/2 cup seeded, chopped tomato
1/2 cup mayonnaise
6 oz. shredded Monterey Jack cheese
1 tsp. dried basil
1 (10 oz.) can Refrigerated Flaky Biscuits
Heat oven to 375F.
In ungreased 12x8" (2 qt.) baking dish, layer turkey, bacon and tomato.
Spread mayonnaise evenly over tomato. Sprinkle with cheese and basil.
Separate dough into 10 biscuits. Separate each biscuit into 3 layers.
Arrange biscuits over cheese layer, overlapping slightly.
Bake at 375F for 18-28 minutes or until biscuits are golden brown. Let
stand 5 minutes before serving.
KUNG PAO CHICKEN
This is an excellent recipe.
PREP TIME: 25 min
COOK TIME: 15 min
YIELD: 4 servings
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
3 tablespoons Crisco® Pure Peanut Oil, divided
1 medium red bell pepper, cored, seeded and cut into 1-inch pieces
1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
4 green onions, sliced on a diagonal
2 teaspoons minced garlic
2 teaspoons minced gingerroot
1/4 teaspoon crushed red pepper or to taste (optional)
1/4 cup reduced sodium soy sauce
1/2 cup Smucker's® Sweet Orange Low Sugar Marmalade
1 cup dry roasted peanuts
1 teaspoon dark sesame oil
Hot cooked rice
Directions:
1 TOSS together chicken and cornstarch in small bowl. Heat 1 tablespoon
oil in large skillet or wok on medium-high heat. Add half of chicken.
Stir-fry 3 to 5 minutes or until no longer pink in center. Remove from
skillet. Repeat with remaining chicken.
2 ADD remaining oil, red and green peppers to skillet, stir-frying 30
to 45 seconds. Add green onions, garlic, gingerroot and crushed red
peppers, cooking 15 seconds more. Remove pan from heat.
3 ADD soy sauce, orange marmalade, chicken, peanuts and sesame oil to
pan. Cook and stir until heated through. Serve with steamed white or
fried rice.
SOUTHERN STYLE STEAKS
Ingredients:
1 stick, plus 2 tablespoons butter, room temperature, divided
4 large Vidalia onions, thinly sliced
3 tablespoons crumbled Gorgonzola
4 (8-ounce) beef fillets
Salt and freshly ground black pepper
Directions:
Preheat grill to medium-high heat. Spray grill with nonstick
nonflammable cooking spray.
In a large saucepan, melt 2 tablespoons butter over medium-low heat.
Add onions, and cook, stirring frequently, for 20 minutes, or until
onions are caramelized. Remove from heat, and set aside.
In a small bowl, combine 1 stick of butter and Gorgonzola; cover, and
refrigerate until ready to use.
Sprinkle fillets evenly with salt and pepper. Grill fillets, covered
with grill lid, for 4 to 6 minutes per side, or until desired degree of
doneness.
*Cook’s Note: For a rare doneness, cook steaks on each side for 3 to 4
minutes. Transfer to serving plates and let sit for 5 minutes.
Serve fillets with caramelized onions and Gorgonzola butter.
Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy
Source: Paula's Best Dishes
DROP BISCUITS
2 cups sifted flour
1 tbsp baking powder
1 tsp salt
2 eggs, beaten
3/4 cup heavy cream
Honey
Sift together the dry ingredients. Add the eggs and the
cream. Stir to mix. The Dough Should Be Lumpy And
Soft. Drop from a tablespoon onto an ungreased baking
sheet. Bake in a hot oven at 400 F for 15 minutes. Serve
warm with honey. Makes 12 large biscuits.
Source: Farm Journal Country Cookbooks
BRUNCH SKILLET
"COUNTRY STYLE"
An old-time family favorite from Somewhere Among My Flowers Bed and
Breakfast, Pocasset, Massachusetts.
Ingredients:
6 cups cubed, frozen, Hash Brown Potatoes
1 package (about 3 cups) shredded cheese (yellow or white)
6 bacon strips
1/2 cup grated, chopped onion
3/4 cup green and /or red pepper
1/4 teaspoon pepper Salt to taste
6 extra-large farm fresh eggs (room temperature)
In a large skillet, cook bacon until crisp. Remove bacon and crumble;
set aside. Reserve 2-1/2 tablespoons of the drippings. Add potatoes,
pepper, and salt to the drippings. Cook until brown and tender,
stirring about 10 to 12 minutes. Remove from the stove and make 6 wells
in the potato mixture.
Break an egg into each well, cover, and cook on low heat for about 9 to
12 minutes until set. Top with cheddar cheese and bacon and serve hot.
Source: 1st Traveler's Choice Internet Cookbook.
http://www.virtualcities.com/ons/ma/f/maf88018.htm
HONEY RIBS AND RICE
2 pounds extra lean back ribs
10 1/2 ounces condensed beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard
1 1/2 cups quick cooking rice
If ribs are fat, place on broiler rack and broil for 15 to 20 minutes;
drain well. Otherwise, wash ribs and pat dry. Cut ribs into single
servings. Combine remaining ingredients except rice in Crock-Pot; stir
to mix. Add ribs and cover; cook on Low for 8 to 10 hours or on High
for 4 to 5 hours. Remove ribs and keep warm. Turn Crock-Pot to High
setting; add 1 1/2 cups quick cooking rice and cook until done. Serve
rice on warm platter surrounded by ribs.
HOT CRAB DIP
Prep: 15 min.
Bake: 35 min.
For a lighter version, substitute reduced-fat cream cheese, light sour
cream, 2% reduced-fat Cheddar cheese, and light mayonnaise.
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container sour cream
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon dry mustard
1/4 teaspoon garlic salt
1 pound fresh crabmeat, drained and picked
1 cup (4 ounces) shredded Cheddar cheese
Garnish: chopped fresh parsley
Crackers or toasted French bread rounds
Combine first 7 ingredients, stirring until blended. Fold in crabmeat.
Spoon mixture into an 11- x 7-inch baking dish; sprinkle evenly with
Cheddar cheese.
Bake at 350° for 35 minutes or until bubbly. Garnish, if desired. Serve
immediately with crackers or toasted French bread rounds.
Yield: Makes 6 servings
Source: Southern Living, MAY 2005
GUACAMOLE
Ingredients
1/2 small onion, very finely chopped
2 serranos or one jalapeno, stemmed and seeded, finely chopped
1 medium tomato, cored and finely chopped
1 clove garlic, chopped
10 sprigs cilantro, chopped
3 medium avocados
1/2 cup sour cream
Salt, to taste
1/2 a fresh squeezed lime
Instructions
In a medium bowl, mix onions, chilies, tomato, garlic and cilantro.
Remove the pit and peel on the avocado and cut into small pieces.
Lightly mash the avocado with onion mixture.
Mix in sour cream.
Flavor with salt. Then add the lime juice.
Return the avocado pits to the guacamole (keeps it from turning black)
and cover with a sheet of plastic wrap. Make sure to press it directly
against the surface all over. Set aside or refrigerate to let flavors
blend.
When ready to serve, add whole sprigs of cilantro for garnish. Serve
with tortilla chips or mound over shredded lettuce.
BLUE CHEESE
BUTTERMILK DRESSING
1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1/8 tsp. sugar
1 Tbs. Hungarian sweet paprika
1 tsp. salt
3 Tbs. blue cheese
In a food processor or heavy-duty blender, combine buttermilk, sour
cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue
cheese, and pulse quickly once or twice. Do not blend. You want small
chunks of blue cheese. Refrigerate 4 hours or more before serving to
let flavors blend. Yield: About 1-1/3 cups.
Source: Taste of Home
EASY BAKED CHICKEN
6 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can French fried onion rings
Combine 2 soups in a bowl; Stir well. Pour over chicken and sprinkle
parsley flakes and paprika on top. Bake at 350 for 1 hour. Put onion
rings on top and bake until brown. Great served over noodles, rice, or
with mashed potatoes.
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!
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|