|
A
to Z
Recipes
May 30,
2012
Always
something to make you think,
laugh and cook.
|
Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A
to Z Recipes QT Chat
Free
Kindle Cookbooks
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
|
|
|
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 A
to Z Recipes
Newsletter. It is great to be with you here today. Beyond being
very busy I'll 'fess up to something... I haven't been feeling well
lately. I've worked too many hours, all sorts of different shifts, all
of which have left me very short on rest. My blood pressure
sky-rocketed and I've just been worth not much beyond a long shift
daily. I'd like to say that things have smoothed out and I'm on top of
the world. However, I'm still working too many hours and not quite on
top of my game. BUT - I am doing my very best to rest more and am
hoping the health problems will improve accordingly. I sound like I'm
whining but I promise you I am not. I needed to explain my absence to
the many of you who have inquired. And all this in light of our recent
special commemoration of the lives of so many fallen heroes, I am
humbled and feel truly blessed. I hope you had a wonderful Memorial Day!
The current Monthly Theme
topic is Salad Recipes
and it ends tomorrow. 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 need some recipes for regular issues, friends. Share a recipe or
two. It won't kill ya!
We'll see you here again on Sunday, 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.
|
|
|
Freedom has cost too much blood and
agony to be relinquished at the cheap price of rhetoric.
~ Thomas Sowell, 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
for posting. Thanks!
|
|
|
Dear
Heavenly Father,
As we remember those who have made the ultimate sacrifice for the
freedoms we enjoy every day, we think of how they have followed in the
footsteps of your son, our Savior, Jesus Christ. Please hold our
servicemen and women in your strong arms. Cover them with your
sheltering grace and your presence as they stand in the gap for our
protection.
We also remember the families of our troops. We ask for your unique
blessings to fill their homes, and we pray your peace, provision, and
strength will fill their lives.
May the members of our armed forces be supplied with courage to face
each day and may they trust in the Lord's mighty power to accomplish
each task. Let our military brothers and sisters feel our love and
support.
In the name of Jesus. Amen.
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!
|
|
|
Buttermilk Substitutes
~Shared by Jim D.,
WA
Can yogurt or milk be substituted for buttermilk?
While we try to keep a carton of buttermilk in the back of the
refrigerator—it keeps for ages—there are those days when we run out and
really need it for a batch of pancakes or biscuits. Can yogurt or milk
serve as a suitable substitute?
Yogurt
To find out if there is a simple conversion for replacing buttermilk
with yogurt, we went into the test kitchen and cooked up our recipes
for Tall and Fluffy Buttermilk Biscuits, Best Buttermilk Waffles, and
Buttermilk Mashed Potatoes.
At first we tried simply substituting equal amounts of plain whole-milk
yogurt for buttermilk. The resulting biscuits and waffles were a bit
dense and dry, and the mashed potatoes were somewhat stiff. To improve
the texture, we next thinned the yogurt with milk, using 3 parts yogurt
to 1 part milk. While the yogurt-based biscuits and waffles were
slightly less tangy than the buttermilk versions, tasters found that
thinned yogurt (whole-milk or low-fat) was a perfectly acceptable
substitution. (Avoid nonfat yogurt; it produced biscuits and waffles
that were too dry.)
The mashed potatoes were a different story. While their consistency
remained the same with yogurt, the lack of the buttermilk’s tang was
noticeable in this savory dish. Our advice? For baked goods, a mixture
of 3 parts plain whole-milk or low-fat yogurt to 1 part milk can be
swapped for buttermilk (that translates to 3/4 cup yogurt plus 1/4 cup
milk to replace 1 cup buttermilk). For savory recipes, stick with the
real thing.
Milk
Regular milk can be "clabbered" with an acidic ingredient such as lemon
juice, vinegar, or cream of tartar; the acid will react with baking
soda to produce leavening and will approximate the tang of buttermilk
in most pancake batters and baked goods. For 1 cup of milk, simply add
1 tablespoon of lemon juice, white vinegar, or cream of tartar and let
the milk stand for about 10 minutes. This milk will be similar to
buttermilk in sourness and acid content, but it will not be as thick.
Note: Lemon juice is our first choice; some sensitive tasters detected
off flavors from vinegar and cream of tartar.
Source: Cooks Illustrated, published March 1, 2008
http://www.cooksillustrated.com/howto/detail.asp?docid=1028&Extcode=L1AN1AA00
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 10, 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.
|
|
|
Recipe
Reviews, Reader Comments |
|
Recipe Name: Aunt Marla's Sloppy Joe's
Submitter: Jean P., Syracuse, NY
Reviewer: Carol N., Tupper Lake, NY
Date: May 7, 2012
http://www.a2zrecipes.net/05072012.html
I
made these,
tonight for supper! Mike gives them 5 stars!! They are
really easy to put together and since I used ground round, I didn't
have any fat to drain off!!
Carol
N.,
Tupper
Lake, NY
AUNT MARLA'S SLOPPY
JOE'S
~Shared by Jean P.,
Syracuse, NY
My great aunt Marla makes an amazing sloppy joe. its a little different
but really good, try it out on your next summer night picnic, with some
potato salad and chips,trust me, you'l make this your new favorite joe.
Prep time: 35 Min
Serves: 5-7
Ingredients
1 lb hamburger browned and drained
1/2 sm chopped onion
1 Tbsp worcestershire sauce
2 Tbsp brown sugar
2 Tbsp mustard
1/2 c ketchup
8 oz tomato sauce
1 Tbsp vinegar
Directions
1. Brown hamburger over a med heat till completely browned, drain and
return to pan.
2. Add in all ingredients and simmer for 15 min. Remove from heat, let
sit for 5 min, and enjoy!
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:
CHICKEN CHEESE BALL
~Shared by Lois S.,
Kissimmee, FL
1 – cream cheese
1 – small can chicken
1 – pkg. dry ranch dressing
Mix well: make into a ball.
Eat on Ritz crackers or Captains Wafers.
CLASSIC CHICKEN SOUP
~Shared by Mary H.,
Montreal, Canada
Serves 6
2 bone-in chicken breast halves, (about 2 pounds total)
3 medium carrots, sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
1 medium onion, quartered and sliced crosswise
2 32-ounce containers (8 cups) low-sodium chicken broth
3/4 teaspoon salt
1/2 teaspoon pepper
Place the chicken, carrots, celery and onion in a large pot. Add
the broth, cover and bring to a boil. Reduce heat, add the salt
and pepper and simmer, covered, until the chicken is cooked through and
the vegetables are tender, 15 to 20 minutes. (Skim and discard
any foam that rises to the top.)
Transfer the chicken to a bowl. When cool enough to handle, shred
the meat, discarding the skin and bones. Stir the chicken back
into the soup and cook until heated through, about 3 minutes.
Source: Woman's Day
CREAMED SPINACH WITH
PARMESAN CHEESE
~Shared by Luanne,
FL
I found this recipe and made it. It was a keeper altho I left off the
nutmeg. Then in the grocery I found a box of creamed spinach and bought
it. I heated it in microwave, then added minced garlic from a jar and
fresh parmesan.Reheat about a minute. Wow, what an easy way to go.
Enjoy !!!
Ingredients:
1 pound frozen spinach, thawed
1 teaspoon minced garlic
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
salt and pepper, to taste
Preparation:
Thaw the frozen spinach in a colander and squeeze to get as much
moisture out as possible. Set aside.
In a saute pan or saucier, melt butter over medium heat. Add garlic and
saute, stirring, until softened and aromatic. Add the flour and stir
until blended. Cook, stirring, for about 1 minute. Add the milk and
cook, whisking constantly, until thickened. Add the spinach and
Parmesan cheese, then add the nutmeg and salt and pepper, to taste.
Cook over low heat, stirring constantly, for 5 minutes
QUICK CRESCENT PECAN
PIE BARS
~Shared by Marilyn
M., Canton, OH
1 can (8 oz) Pillsbury refrigerated crescent rolls or dough sheet
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 Tbsp. butter, melted
1/2 teaspoon vanilla
1 egg, beaten
Heat oven to 350ºF. If using crescent rolls: Unroll dough; separate
dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press
over bottom and 1/2 inch up sides to form crust. Firmly press
perforations to seal.
NOTE: If using dough sheet: Unroll dough; cut into 2 long
rectangles.
Place in ungreased 13 x 9-inch pan; press over bottom and 1/2 inch up
sides to form crust. Bake 8 minutes. Meanwhile, in medium bowl, mix
filling ingredients. Pour filling over partially baked crust. Bake 18
to 22 minutes longer or until golden brown. Cool completely, about 1
hour. For bars, cut into 6 rows by 4 rows. Store at room
temperature. Yield - 24 bars
CORNED BEEF DIP
~Shared by Jean P.,
Syracuse, NY
Ingredients
1 round loaf of pumpernickel or rye
1 can corned beef
2 c. mayonnaise
2 c. light sour cream
2 T. dehydrated onion
2 T. parsley
2 t. Bon Appetit (McCormick spice)
Directions
Mix all ingredients except bread and refrigerate at least one hour
before serving.
Cut the center out of the bread and fill with your mixture.
Use the cut out piece to cut into chunks to use for dipping.
Comments
It's a gathering MUST. I am asked to bring this all the time!
CHOCOLATE-COVERED
BANANA CAKE
~Shared by Treva, NC
1 stick (1/4 pound) unsalted butter, softened
1 & 1/2 cups light brown sugar
3 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 very ripe large banana, mashed (1 cup)
1/2 cup milk
2 cups all-purpose flour
1 & 1/3 cups heavy cream
1 & 1/4 cups sugar
2 tablespoons corn syrup
4 ounces unsweetened chocolate
1 stick (1/4 lb.) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350°F. Grease two 9-inch round cake pans, line with wax
paper; grease paper.
Make banana cake:
Using an electric mixer, cream butter and sugar, beating until fluffy,
about 5 minutes. Add eggs, one at a time, beating after each addition
until well blended. Mix in baking powder, baking soda and salt. Add
banana and beat at medium speed until barely incorporated. Mix in milk.
Add flour and mix at low speed until smooth. Spoon batter into prepared
pans.
Bake cake layers until springy to touch, 35 to 40 minutes. Let cakes
cool in pans on a rack for 10 minutes, and then turn out and let cool
completely.
Meanwhile, make fudgy frosting:
In a medium saucepan, bring cream, sugar and corn syrup to a boil.
Reduce heat and simmer, stirring occasionally, for 5 minutes. Remove
mixture from heat and add chocolate and butter; stir until completely
smooth. Stir in vanilla extract and salt and then pour mixture into a
medium bowl set in a larger bowl of ice water. Beat fudge with a
handheld electric mixer until it's shiny and thick.
Transfer 1 cake layer to a serving platter. Frost with 3/4 cup fudgy
frosting, then top with second layer and spread remaining frosting over
top and sides of cake, swirling frosting in a decorative pattern with a
knife, if desired.
Source: All You FEBRUARY 2006
ANGEL HAIR PASTA
WITH PIGNOLI
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
INGREDIENTS (Nutrition)
3/4 cup pine nuts
1/2 cup clarified butter
1 1/4 cups heavy whipping cream
2 1/3 tablespoons butter
1 pinch ground nutmeg
salt to taste
1 pinch freshly ground white pepper
1 (8 ounce) package angel hair pasta
Toast pignoli nuts slowly in a skillet, watching carefully not to burn.
Remove from skillet when nuts are tan in color.
Cook noodles in boiling salted water until al dente. Drain.
Combine heavy cream, clarified butter, 2 1/3 tablespoons butter or
margarine, nutmeg, and salt and pepper in a saucepan; heat thoroughly.
Add noodles to the heated sauce. Let sauce reduce to a creamy
consistency. Top with nuts, and serve.
CRAWFISH BOULETTES
~Shared by Johnny,
LA
Boulettes ("little balls") are little breaded and fried balls of meat
or seafood dressing, and make a scrumptious snack, appetizer or side
dish. They may also be heated in brown roux-based or tomato gravy and
served with rice.
Servings: Serves 10 to 12
1 cup vegetable oil or butter
3 medium onions, minced
4 ribs celery, chopped
4 medium green bell peppers, seeded, and minced
5 cloves fresh garlic, minced
½ cup crawfish fat (if available, if not use ½ cup butter)
1½ pounds fresh Louisiana crawfish tails, shelled (or shrimp, cooked
and shelled)
8 to 10 slices day-old bread, soaked in water and squeezed dry
2 tablespoons salt
1 tablespoon freshly ground black pepper
1 tablespoon cayenne pepper
1 cup unseasoned bread crumbs
1 cup seasoned bread crumbs
Leafy greens
Instructions:
Heat ½ cup of the oil or butter in a large, heavy pot over medium heat.
Add the onions, celery, bell peppers and garlic. Sauté the vegetables
until they are soft and golden, 8 to 10 minutes. Add the crawfish fat
or butter and cook, stirring for 3 minutes. Remove from heat and set
aside. Grind 1 pound of the crawfish tails and the bread together in a
meat grinder or food processor.
Heat the remaining ½ cup oil (or butter) in a large, heavy pot or Dutch
oven over medium heat. Add the crawfish-bread mixture, the cooked
vegetables, salt, black pepper, cayenne, and the remaining ½ pound of
crawfish tails. Cook, stirring, for 5 to 8 minutes. Remove from heat
and cool to room temperature, stirring it several times as it cools.
Combine the bread crumbs together in a small bowl and set aside.
Preheat the oven to 375 degrees F.
With wet hands, roll 1 tablespoon of the stuffing mixture into
quarter-size balls, then roll on a generous amount of the bread crumbs,
patting them gently to adhere to the stuffing. Place the balls on a
large baking sheet and bake until the bread crumbs are a light golden
brown, 15 to 20 minutes. Remove from the oven and set aside.
Serve on a platter of leafy greens with a side of seafood sauce for
dipping. Have small plates or toothpicks nearby.
Source: Marcelle Bienvenu
CHICKEN, MANGO, AND
HAVARTI CROISSANT
~Shared by Doe,
Oliver, B.C., Canada
1/4 c mayo
2 tbsp plain yogurt or sour cream
2 tsp fresh cilantro chopped
2 green onions finely sliced
2 tbsp celery, f.c.
1 tsp curry powder
1 tsp fresh jalapeno pepper, seeded & finely minced-optional
1 tbsp fresh lime juice
1/2 tsp grated lime zest
2 c leftover roast chicken, cut into 1/2 inch cubes
1 ripe mango- peeled & cut in to 1/2" cubes
Salt & pepper to taste
1 c havarti cheese, shredded
4 croissants
Bib lettuce for garnish
In med bowl combine mayo, yogurt or sour cream, cilantro, green onions,
celery, curry powder, jalapeño, lime zest, & juice. Add chicken,
mango, & cheese; taste & add salt & pepper. Top bottom half
of each croissant with lettuce, and top with chicken mixture.
MOTHER'S CREAMY NEW
ORLEANS PRALINES
~Shared by Larry
J., Spring Hill, TN
A simple dessert that's great for any occasion.
INGREDIENTS:
1 cup white sugar
2 cups dark brown sugar
1 cup whipping cream
2 cups pecans
1/4 cup butter
1 Tablespoon vanilla
Pinch salt
TO PREPARE:
Combine white sugar, brown sugar and cream in large saucepan. Cook
slowly, stirring constantly, for at least 15 minutes, until a soft ball
forms in a cup of cold water. Add pecans and cook a little longer,
stirring constantly. Remove from heat.
Add butter, vanilla and salt; beat until mixture looks sugary around
edges of pan. (To speed the process, put saucepan in cold water.) Place
wax paper on wooden or metal surface. Drop candy from spoon onto wax
paper. If pralines "run" when dropped on paper and do not set, they
have not been cooked long enough. Scoop up candy, cook a little longer,
beat, and try again. Let cool before removing from wax paper.
YIELDS: 3 dozen pralines
Source: "The Houston Junior League Cookbook" by The Junior League of
Houston
http://www.amazon.com/exec/obidos/ASIN/0963242105/atozreci-20
CRANBERRY-APPLE CAKE
~Shared by Marilyn
M., Canton, OH
12 ounces fresh cranberries, rinsed and picked over for stems
1 Granny Smith apple, peeled, cored, and diced
1/2 cup light brown sugar, lightly packed
1 Tbsp. grated orange zest (2 oranges)
1/4 cup freshly squeezed orange juice
11/8 teaspoons ground cinnamon, divided
2 extra-large eggs, at room temperature
1 cup plus 1 Tbsp. granulated sugar
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
1/4 cup sour cream
1 cup all-purpose flour
1/4 teaspoon kosher salt
Preheat oven to 325 degrees. Combine the cranberries, apple, brown
sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a
medium bowl; set aside. In the bowl of an electric mixer fitted with
the paddle attachment, beat the eggs on medium-high speed for 2
minutes. With the mixer on medium, add 1 cup granulated sugar, butter,
vanilla, and sour cream and beat just until combined. On low speed,
slowly add the flour and salt. Pour the fruit mixture evenly into a
10-inch glass pie plate. Pour the batter over the fruit, covering it
completely. Combine the remaining 1 tablespoon of granulated sugar and
1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55
to 60 minutes, until a toothpick inserted in the middle of the cake
comes out clean and the fruit is bubbling around the edges. Serve warm
or at room temperature.
TACO MEATLOAF
~Shared by Jean P.,
Syracuse, NY
Out of all the taco meatloaf recipes I have tried, this one is hands
down the best! My picky kids love it!
Cook time: 1 Hr
Prep time: 15 Min
Serves: 4-6
Ingredients
- 1 egg
- 1/2 c sour cream
- 1/3 c salsa
- 3-4 Tbsp taco seasoning (store bought)
- salt to taste
- 1 c crushed tortilla chips
- 1/2 c shredded cheddar cheese
- 2 lb lean ground beef
- optional sliced tomato, chopped black olives, chopped green onion,
shredded lettuce
Directions
1. In a large bowl, whisk egg and add all ingredients except ground
beef. Mix well. Add ground beef and mix well.
2. Shape into loaf in baking dish. Bake at 350 F for 60-70 minutes.
Time will depend on how thick you make your loaf.
3. While hot, place on serving platter. Top with sliced tomato and
grated cheese. Loosely cover with foil so the heat from the meatloaf
melts the cheese.
4. Meanwhile, prepare any combination of shredded lettuce, chopped
green onion, chopped black olives, sour cream and extra salsa to serve
on the side or on top of meatloaf.
CRAB CAKES
~Shared by Treva, NC
Prep time: 25 minutes
Ready in: 25 minutes
Makes: 15
1/3 cup of cream cheese, softened
1/4 cup of crab meat - drained, flaked and cartilage removed
2 tbsp. green onions, chopped
2.1 oz. package of mini phyllo tart shells
1/3 cup of whole berry cranberry sauce
In a small bowl, combine the cream cheese, crab and onions until
blended. Place the tart shells on an ungreased baking sheet. Drop 1
tbsp. of crab mixture into each shell. Top each with 1 tsp. of
cranberry sauce. Bake at 375 degrees for 12-15 minutes or until heated
through.
Source: My moment recipe
THAI STEAK SKEWERS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 C. brown sugar packed
2 T. lime juice
2 T. soy sauce
1 T. curry powder
1 t. lemon juice
1 (14 oz) can coconut milk divided
1 1/2 t. crushed red pepper flakes divided
2 lb. boneless beef sirloin steak cut into 1/4" slices
2 medium limes halved and thinly sliced
1/4 C. creamy peanut butter
1 T. chopped salted peanuts
In a large resealable bag, combine the first 5 ingredients. Add
1/4 C. coconut milk and 1 t. pepper flakes. Add steak; seal bag
and turn to coat. Refrigerate 2-4 hours.
Drain and discard marinade. Thread beef onto 16 metal or soaked
wooden skewers, alternately threading beef with lime slices if desired.
Grill covered over medium hot heat for 6-8 minutes or until desired
doneness turning occasionally.
In a small saucepan combine peanut butter with the remaining coconut
milk and pepper flakes. Heat through.
Transfer to a small bowl; sprinkle with peanuts. Serve with
skewers.
EASY PEPPER JACK
CHICKEN
~Shared by Johnny,
LA
4 to 6 chicken breast halves, boneless, without skin
1 to 2 cups bell pepper strips (use fresh or frozen pepper stir fry
pepper strip combo)
1 can Pepper Jack cheese soup
3 tablespoons chunky salsa
Combine all ingredients. Cover and cook on LOW for 5 to 6 hours, until
chicken is tender.
Serves 4 to 6.
Source: Diana Rattray, your Guide to Southern Food
LOADED TATER TOTS
~Shared by Marilyn
M., Canton, OH
A while back I saw Heather Christo’s Homemade Tater Tots and was then
inspired to jazz them up a little with cheese, sour cream, bacon and
green onions. Let me tell you there is no better way to eat
leftover mashed potatoes!! These are out of this world, I promise
you will love them.
3 cups mashed potatoes
2 eggs, beaten
2 Tbsp. sour cream
1/2 cup shredded cheese (I used Colby-Jack, use what you have on hand)
1/2 cup all purpose flour
1 teaspoon garlic salt
2 green onions, chopped
4 slices bacon, cooked and crumbled
3 cups Panko bread crumbs
vegetable oil for frying (about 3 cups)
In a large bowl, combine mashed potatoes with remaining ingredients,
except Panko and vegetable oil. Mix thoroughly.
Add Panko to a shallow dish like a pie plate.
Heat vegetable oil in a dutch oven or heavy sauce pan to about
350 degrees F.
Using a small cookie scoop or spoon to form potatoes, dropping each
scoop into Panko. Coat all sides of potato ball and form into a
tater tot shape.
Fry a four or five at a time, turning to brown on all sides about one
to two minutes. Remove to a paper towel lined baking sheet to
drain.
Serve with ketchup or ranch dressing.
Source: Adapted from Heather Christo Cooks
ORANGE BLOSSOM BALLS
~Shared by Jean P.,
Syracuse, NY
Ingredients
- 1 bx 12 oz. vanilla wafers, crushed
- 1 can(s) 6 oz. orange juice concentrate, thawed, undiluted
- 1 c confectioners' sugar
- 1 c finely chopped nuts, your choice (I use pecans)
- 1 pkg coconut, flaked sweetened
Directions
1. Crush vanilla wafers very fine. Mix with sugar
2. Add undiluted juice and nuts. Mix well.
3. Shape into small balls. Roll in coconut.
SRAWBERRY FOOL
~Shared by Treva, NC
This simple and delicious dessert is a great way to enjoy fresh
strawberries. In a pinch, use your favorite whipped topping instead of
freshly whipped cream.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Serves 6
4 cups fresh cleaned and hulled strawberries
1/2 cup granulated sugar
1 & 1/2 teaspoons fresh lemon juice
1 & 1/2 cups heavy cream, chilled
Let the strawberries dry completely. Slice and toss in a glass or
stainless steel bowl with the sugar and lemon juice. cover and let
stand for 20 to 30 minutes. In a food processor, puree the strawberry
mixture until smooth. In a large bowl, whip the cream until it holds
soft peaks. Fold in the strawberry mixture until the mixture is well
blended. Ladle into dessert glasses or wine glasses; cover and chill
until serving time.
MICROWAVE POTATO
CHIPS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 medium red potatoes
1/4 C. olive oil
1 t. salt
curry powder
Layer three paper towels on a microwave safe plate; set aside.
Scrub potatoes and cut into 1/6" thick slices. Brush slices on
both sides with olive oil and lightly sprinkle with salt and
curry. Arrange on prepared plate. Do not overlap.
Microwave on high for 3 minutes; turn and microwave 2-3 minutes longer
or until chips are dry and brittle. Repeat with remaining
potatoes, oil and seasonings. Let chips cool for at least 1
minute before serving. Store in airtight container.
MAMA REED'S SOUTHERN
STYLE RICE PUDDING
~Shared by Johnny,
LA
4 eggs, beaten
3 cups milk
1 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 cups cooked rice
1/2 teaspoon cinnamon
1/2 cup raisins
Beat Eggs. Stir in sugar. Add other ingredients. Stir. Spray oven proof
casserole dish with Pam. Pour mixture into dish. Set dish in pan of hot
water and bake at 300 degrees for 90 minutes. After 30 minutes of
cooking insert spoon at edge of pudding and stir from the bottom to
distribute rice and raisins.
GREEK BAKED MACARONI
AND CHEESE
~Shared by Marilyn
M., Canton, OH
1 pound bite-size rigatoni
1 quart whole milk
2 half-pints heavy whipping cream
1/2 pound butter (2 sticks)
1 Tbsp. salt
6 oz. Grated Romano cheese- more or less according to taste*
*(I use a combination of Romano and grated Parmesan)
Boil rigatoni per package directions; drain and set aside.
In separate large saucepan, melt butter, add whipping cream, milk and
salt. Heat through, stirring with whisk to blend all ingredients.
Add rigatoni, bring to boil and cook on medium heat for approximately
15 minutes until mixture begins to thicken. (Be sure to keep
stirring mixture so it doesn?t stick to bottom of pan.)
Spray 9x13 pan with any non-stick spray. Sprinkle 1/3 portion of
grated cheese on bottom, followed by half of the macaroni mixture, more
cheese, rest of macaroni, and rest of cheese on top.
Bake in 350-degree oven for approximately 40-45 minutes until golden
brown. Cool.
This recipe is better if made one day prior to serving.
Refrigerate and cut individual serving pieces while cold. Reheat,
serve, and enjoy.
APPLE BACON MEATLOAF
~Shared by Jean P.,
Syracuse, NY
Cook time: 1 Hr
Prep time: 30 Min
Serves: 12
Ingredients
- 1 1/2 lb lean ground beef
- 1/2 lb italian sausage, mild
- 2 eggs
- 1 c dried bread crumbs
- 1 md sweet onion, chopped
- 1 lg apple, firm, chopped
- 12 slc bacon, 6 cooked and chopped, 6 uncooked
- 1 c apple butter, reserve 1/2 c. for glaze
- 1/2 c cinnamon applesauce
- 6 Tbsp hickory barbecue sauce, reserve 3 tbs for glaze
- salt and pepper
Directions
1. Preheat oven to 350 degrees. Grease 2 loaf pans. Line the bottom of
each loaf pan with bread slices. (This will soak up any grease from the
cooking meatloaf.) Set aside.
2. Combine meats, eggs, bread crumbs, onion, apple, chopped bacon,
apple butter, apple sauce, and barbecue sauce using your hands to mix
thoroughly. Salt and pepper to your liking. Mix thoroughly. Separate
and put into loaf pans.
3. Mix the rest of the apple butter and barbecue sauce to make glaze.
Spread over top of meatloaf mixture.
4. Place 3 slices of uncooked bacon on each loaf.
5. Bake at 350 degrees for 45 minutes to an hour until cooked through.
Switch oven to broil setting. Broil for 10 minutes or until bacon on
top is crisp. Let meatloaf rest before moving to serving plate.
(Remember, the bread is not for eating. It is soaked with grease. Just
discard.)
4. Store in airtight container in refrigerator.
BOW TIES WITH
TOMATOES, FETA, AND
BALSAMIC DRESSING
~Shared by Treva, NC
This recipe features a surprise ingredient–green grapes–that adds the
just-right amount of sweetness to the simple, two-step pasta dinner.
Serve with pan-grilled asparagus.
Yield: 4 servings (serving size: 2 cups)
Prep time:20 Minutes
6 ounces uncooked farfalle (bow tie pasta)
2 cups grape tomatoes, halved
1 cup seedless green grapes, halved
1/3 cup thinly sliced fresh basil leaves
2 tablespoons white balsamic vinegar
2 tablespoons chopped shallots
2 teaspoons capers
1 teaspoon Dijon mustard
1/2 teaspoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil
1 (4-ounce) package crumbled reduced-fat feta cheese
1. Cook pasta according to package directions, omitting salt and fat.
Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large
bowl.
2. While pasta cooks, combine vinegar and next 6 ingredients (through
pepper) in a small bowl, stirring with a whisk. Gradually add oil to
vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette
over pasta mixture; toss well to coat. Add cheese; toss to combine.
Pan-grilled asparagus: Combine 1 teaspoon extra-virgin olive oil, 1/4
teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1 pound
trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan
with cooking spray. Add asparagus to pan; cook 5 minutes or until
tender, turning once.
Source: Cooking Light JULY 2009
"MY INSPIRATION" CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Cake:
1 cup chopped pecans
2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
1 1/2 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 1/4 cups milk
1 teaspoon vanilla
4 egg whites
2 oz. semisweet chocolate, grated
Frosting:
1/2 cup sugar
2 oz. unsweetened chocolate
1/4 cup water
1/2 cup shortening
1 teaspoon vanilla
2 1/4 cups powdered sugar
1 to 2 tablespoons water
Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
Sprinkle pecans evenly in bottom of greased and floured pans.
Lightly spoon flour into measuring cup; level off. In large bowl,
combine all remaining cake ingredients except egg whites and chocolate;
beat 1 1/2 minutes at medium speed. Add egg whites; beat 1 1/2 minutes.
Carefully spoon 1/4 of batter into each pecan-lined pan. Sprinkle with
grated chocolate. Spoon remaining batter over grated chocolate; spread
carefully.
Bake at 350°F. for 30 to 40 minutes or until cake is golden brown and
top springs back when touched lightly in center. Cool 10 minutes;
remove from pans. Cool 1 hour or until completely cooled.
Meanwhile, in small saucepan, combine 1/2 cup sugar, unsweetened
chocolate and 1/4 cup water; cook over low heat until melted, stirring
constantly until smooth. Remove from heat; cool.
In small bowl, combine 1/2 cup shortening and 1 teaspoon vanilla.
Gradually beat in 2 cups of the powdered sugar until well blended.
Reserve 1/3 cup white frosting. To remaining frosting, add cooled
chocolate, remaining 1/4 cup powdered sugar and enough water for
desired spreading consistency.
To assemble cake, place 1 layer, pecan side up, on serving plate.
Spread with about 1/2 cup chocolate frosting. Top with second layer,
pecan side up. Frost sides and 1/2 inch around top edge of cake with
remaining chocolate frosting. If necessary, thin reserved white
frosting with enough water for desired piping consistency; pipe around
edge of nuts on top of cake.
PUFKY'S HOT MILK CAKE
~Shared by Johnny,
LA
1 cup butter
1 cup milk
4 eggs
2 cups sugar
2 cups all purpose flour
2 teaspoon baking powder
1/8 teaspoons salt
1 teaspoons vanilla
Put butter and milk in pan and melt on stove. Beat eggs until
light, add sugar and beat until thick. Add flour, baking powder
and salt. Mix well, add hot milk mixture and stir until
smooth. Add vanilla. Bake at 350° - tube pan – 45 minutes
to 1 hour; layer pans (8 or nine inch round pans) - 20-25 minutes.
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!
|
|
|
CHICKEN TAMALE
CASSEROLE
~Shared by Treva, NC
Yield: 8 servings
1 cup (4 oz) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-oz) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-oz) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a
large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch
baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface
liberally with a fork; pour enchilada sauce over top. Top with chicken;
sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or
until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8
pieces; top each serving with 1 tablespoon sour cream.
Nutritional Information Amount per serving:
Calories: 354 Calories from fat: 36% Fat: 14.1g Saturated fat: 7.1g
Monounsaturated fat: 3.3g Polyunsaturated fat: 1.2g Protein: 18.9g
Carbohydrate: 36.3g Fiber: 2.5g Cholesterol: 58mg Iron: 1.7mg Sodium:
620mg Calcium: 179mg
Source: Cooking Light, November 2008
GNOCCHI WITH
ASPARAGUS AND PANCETTA
~Shared by Treva, NC
Pancetta is cured unsmoked Italian bacon available at the grocery deli
counter. It gives this elegant dish a deep, savory note. If you can't
find gnocchi, substitute another short pasta.
Yield: 4 servings (serving size: 1 & 1/2 cups gnocchi mixture and 1
tablespoon cheese)
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan cheese
1. Cook gnocchi according to package directions, omitting salt and fat.
Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep
warm.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta;
sauté 3 minutes or until lightly browned. Transfer to a paper
towel–lined plate.
3. Add shallots and asparagus to pan; sauté 5 minutes or until tender.
Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking
liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with
cheese.
Nutritional Information Amount per serving:
Calories: 277 Calories from fat: 21% Fat: 6.5g Saturated fat: 3.1g
Monounsaturated fat: 2.5g Polyunsaturated fat: 0.1g Protein: 11.2g
Carbohydrate: 43.7g Fiber: 2.6g Cholesterol: 15mg Iron: 2.6mg Sodium:
932mg Calcium: 110mg
Source: Cooking Light, April 2008
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!
|
|
|
POACHED PEARS IN CINNAMON GINGER SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 6 Bosc or Anjou pears *
- 2 lemons, cut in half
- 6 cups water
- 1-1/2 cups granulated sugar
- 2 whole cinnamon sticks
- 8 quarter-sized slices fresh, ginger **
- 1 tbsp Minced candied ginger
* slightly under-ripe, peeled, halved and cored
** smashed with flat sided knife or cleaver
DIRECTIONS
Rub pear halves with cut lemon to prevent browning and set aside.
Combine water, sugar, cinnamon and ginger in large non aluminum pan.
Heat until boiling. Reduce heat and simmer, uncovered, 30 for minutes.
Add pears and heat until liquid almost boils. Reduce heat until liquid
is just under a boil and poach pears until just tender, 12 to 15
minutes. (Knife will pierce center easily.) Remove pears with slotted
spoon and let cool slightly. Arrange cooked pears on serving dish or in
individual serving bowls.
Remove ginger and cinnamon from poaching liquid and reheat liquid until
boiling. Cook until liquid is reduced to thick syrup, about 25 minutes.
Let cool slightly. Pour warm syrup over pears. Sprinkle with candied
ginger and serve. You may also serve with scoops of vanilla or ginger
ice cream.
Nutritional Information Per Serving: Calories: 280; Protein: 1g; Fat:
1g; Cholesterol: 0mg; Carbohydrates: 15g; Sodium: 8mg Diabetic
Exchanges: 1-1/2 Fruit, 1/2 Bread
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
ASIAN TROUT BUNDLES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 green onions, cut into thin diagonal slices
- 1 large sweet red pepper, cored, seeded, julienne cut
- 2 tablespoons soy sauce
- 2 tablespoons red-wine vinegar
- 2 teaspoons dark Asian sesame oil
- 2 teaspoons grated fresh ginger, or 1/2 teaspoon ground ginger
- 1 tablespoon sugar
- 4 trout fillets (1 pound total)
- 4 teaspoons sesame seeds
DIRECTIONS
Heat oven to 425 degrees F. Tear off four 14 x 12-inch sheets of
aluminum foil.
Combine green onions, red pepper strips, soy sauce, vinegar, sesame
oil, ginger and sugar in a medium-size bowl. Arrange each fillet on a
piece of foil. Spoon green onion mixture over top of each fillet,
dividing equally. Sprinkle each fillet with 1 teaspoon sesame seeds.
Fold top of foil over fish. Fold edges of foil over twice; crimp to
seal tightly. Arrange packets on a baking sheet.
Bake in heated 425 degree F oven 10-12 minutes or until foil is puffed
and fish is cooked through. Garnish each bowl of soup with chopped
green onions.
Nutritional Information Per Serving Calories: 244; Protein: 31g;
Sodium: 551mg; Cholesterol: 82 mg; Fat: 9g; Carbohydrates: 10g Diabetic
Exchanges: 3 Low-Fat Meat; 1 Bread/Starch
Source: Family Circle's All-time Favorite Recipes
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
SPINACH AND BROWN
RICE CASSEROLE
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
Ingredients
- Vegetable Oil spray
- 10 ounces fresh spinach OR 10-oz package frozen no-salt-added chopped
spinach, thawed
- 3 cups cooked brown rice (about 1 cup uncooked)
- 2 cups nonfat or low-fat cottage cheese
- Egg substitute equivalent to 1 egg or 1 egg
- 1 tablespoon all-purpose flour
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dried thyme, crumbled - Pepper to taste
- 1 teaspoon light margarine
- 1-1/2 cups chopped onion (3 medium)
- 3 medium cloves, garlic, minced, or 1-1/2 tsp bottled minced garlic
- 8 ounces fresh mushrooms, sliced (2 to 2-1/2 cups)
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons sunflower seeds
Directions
Preheat oven to 375F. Lightly spray a 13x9x2-inch pan with vegetable
oil spray.
If using fresh spinach, remove large stems and tear leaves into
bite-size pieces. If using frozen spinach, squeeze out moisture. Set
aside.
In a large bowl, combine rice, cottage cheese, egg substitute, flour, 1
tablespoon Parmesan, thyme, and pepper. Set aside.
In a large saucepan, melt margarine over medium-high heat. Saute onions
and garlic until onion is translucent, 2 to 3 minutes. Reduce heat to
low and add spinach and mushrooms. Cook, covered, for 3 to 5 minutes.
Add cottage cheese mixture and blend well. Spoon mixture into pan and
sprinkle with 3 tablespoons Parmesan and sunflower seeds. Bake,
uncovered, for 25 to 30 minutes.
Nutritional Information (Per Serving): Calories: 182, Protein: 13 g,
Sodium: 319 mg, Cholesterol: 8 mg, Fat: 3 g, Carbohydrates: 25 g
Diabetic Exchanges: 1/2 Bread/Starch, 1 Vegetable, 3/4 Low-Fat Milk
Source: The New American Heart Association Cookbook
http://www.amazon.com/exec/obidos/ASIN/0812929543/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!
|
|
|
SMALL BATCH OATMEAL COOKIES
~Shared by Maggie,
TX
2 packets Brown Sugar and Maple Instant Oatmeal
1 egg - (omit for crisp, chewy cookies)
1/4 C. unsalted butter- melted
4 T. brown sugar
1/4 C. all-purpose flour
1/2 t. pure vanilla
handful of raisins (optional)
Preheat oven to 350°F.
Line a small baking sheet with parchment paper. Combine everything.
Drop six lumps of dough on cookie sheet. Flatten slightly.
Bake 11 to 13 minutes until lightly browned on edges. Yield: 6 cookies.
QUICK AND EASY
SHRIMP NEWBURG
~Shared by Maggie,
TX
1 c cooked shrimp, deveined with heads and tails removed
10.75 can cream of mushroom soup
1/4 c milk
2.5 T cooking sherry
dash black pepper
In a medium saucepan, combine milk, cream of mushroom soup and black
pepper. Bring mixture to a simmer. Add shrimp and bring to
a boil. Remove from heat and stir in cooking sherry. Serve over
rice or noodles, or eat as a soup with crackers.
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!
|
|
|
CHI CHI'S BAKED CHICKEN CHIMICHANGAS
Serves 6 people.
Ingredients:
1 pound boneless, skinless chicken, cooked and shredded
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup chili powder
1 CHI-CHI’S® Salsa (16-ounce) jar
4 tablespoons water
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
Salt
6 (10-inch) flour tortillas, warmed
1 cup CHI-CHI’S® Refried Beans
Olive oil
Sour cream
Guacamole
Method:
1. In large saucepan, sauté onion and garlic in oil until tender. Stir
in chili powder, salsa, water, cumin and cinnamon. Pour mixture into
blender container or food processor bowl fitted with metal blade.
Process until smooth. Pour back into saucepan; stir in chicken. Add
salt to taste.
2. Heat oven to 425ºF. Grease rimmed 15x10x1-inch baking pan. Working
with 1 tortilla at a time (keep remaining tortillas wrapped), spoon a
heaping tablespoon of beans down center of each tortilla. Top with
about 1/2 cup chicken mixture. Fold up the bottom, top and sides of
tortilla; secure with wooden picks, if necessary.
3. Place chimichangas in greased baking pan, seam-side-down. Brush all
sides with oil.
4. Bake 15 minutes or until golden brown and crisp, turning every 5
minutes. Serve with salsa, sour cream and guacamole.
Source: Found on package of Chi Chi's flour tortillas
MIRACLE WHIP SPICE
CAKE
3/4 cup Miracle Whip®
3/4 cup sugar
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup water -- cold
2 tablespoons molasses
Combine Miracle Whip and sugar. Combine dry ingredients. Combine water
and molasses. Add dry ingredients and water mixture alternately to
sugar mixture. Blend well. Bake at 350 degrees for 30-35 mins. or until
tests done with a toothpick. Makes 1-8"x8" cake.
DOUG'S FAMOUS
CROCKPOT CHICKEN
1 whole chicken (or 1 1/2-2 lbs thighs/drumsticks)
1 16 oz can stewed tomatoes
1 12 oz can black eyed peas
1/2 tablespoon rosemary
1/2 tablespoon minced garlic (or 1/2 tsp garlic powder)
1/2 tablespoon salt
1 tablespoon pepper
Wash Black Eyed Peas and place into Crockpot with the undrained
tomatoes and all spices. Mix well and add chicken pieces.
Place in the Crockpot on High for one hour and turn down to low for 4-5
hours. Done.
When taking the chicken out, be sure to use a large spoon or ladle. The
chicken will be very tender and falling off the bone so you can't
really use tongs or a fork.
We like to serve this over white or wild rice.
VANILLA BUTTERMILK
CUPCAKES
1-1/2 cups flour
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1-1/2 sticks unsalted butter, softened
1 cup sugar
2 eggs
1 egg yolk
1-1/2 tsp. vanilla extract
1/2 cup buttermilk
1. Heat oven to 350. Fit a 12-cup muffin tin with cupcake liners. Whisk
together the flour, baking powder, baking soda, and salt.
2. Beat butter and sugar until fluffy. One by one, mix in eggs, the egg
yolk and vanilla. Add the flour mixture alternately with the
buttermilk, mixing until smooth. Spoon out the batter.
3. Bake for about 25 minutes. Cool. Top with your favorite frosting.
Makes 12.
Source: Parade
CHEDDAR CORNMEAL
STICKS
Makes: 48 crackers
Prep: 20 minutes
Bake: 15 minutes
Stand: 1 hour
Ingredients
2 cups finely shredded sharp cheddar cheese (8 ounces)
1/2 cup butter
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
Directions
1. Preheat oven to 350F. Lightly grease baking sheets; set aside. In a
large bowl, combine shredded cheese and butter; let stand until room
temperature (about 1 hour). Beat with an electric mixer until well
mixed. Stir in flour, cornmeal, salt, cayenne pepper, and nutmeg.
Divide dough in half.
2. On a lightly floured surface, roll each dough half into a 12x4-inch
rectangle. Using a sharp knife, slice dough into 4x1/2-inch pieces.
3. Place dough pieces 1/2 inch apart on prepared baking sheets. Bake
about 15 minutes or until bottoms are lightly browned. Transfer to a
wire rack; cool. Makes 48 crackers.
4. Bake Ahead: Prepare, bake, and cool crackers as directed. Layer
crackers between sheets of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days.
Source: BHG
COUNTRY HAM LOAF
2 eggs, beaten
2 to 3 cups ground country cured ham
1 1/2 cups bread crumbs (reserve 1/2 cup)
1 Tbsp. grated or finely chopped onion
1 cup milk
Beat eggs lightly and add other ingredients. Pat mixture into a baking
dish. Sprinkle with reserved 1/2 cup bread crumbs. Bake at 350 for 45
minutes.
PORK, CASHEW AND
GREEN BEAN STIR-FRY
1/4 cup reduced-sodium soy sauce
2 tsp. cornstarch
1 pound pork tenderloin, cut into 1/4-inch-thick slices
4 cups (2-inch) cut green beans (about 1 pound)
2 tsp. dark sesame oil
Cooking spray
1 Tbsp. minced, peeled fresh ginger
2 cloves garlic, minced
1/4 cup fat-free, less-sodium chicken broth
2 cups hot cooked rice
1/4 cup chopped unsalted cashews, toasted
1. Combine the soy sauce and cornstarch in a medium bowl, and add pork,
stirring to coat. Cover and chill.
2. Place beans in a large saucepan of boiling water, and cook 5
minutes. Drain beans; plunge into ice water. Drain.
3. Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add ginger and garlic; saute 1 minute. Add pork
mixture; stir-fry 1-1/2 minutes. Stir in green beans; stir-fry 1-1/2
minutes or until pork is done. Stir in broth; reduce heat, and simmer 2
minutes. Serve over rice; sprinkle with cashews.
Makes 4 servings.
Nutritional values per serving: 349 calories (25 percent from fat),
9.7g fat (2.2g sat, 4.6g mono, 2.1g poly), 29.5g protein, 34.5g
carbohydrate, 3.3g fiber, 74mg cholesterol, 4.1mg iron, 463mg sodium
and 73mg calcium.
Source: Cooking Light magazine
STUFFED BREAKFAST
LOAF
1 unsliced round French or sourdough bread (1 lb.)
4 oz. bulk Italian sausage
4 oz. bulk pork sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sliced fresh mushrooms
4 eggs, lightly beaten
1/2 cup each shredded Monterey Jack and cheddar cheese
1. Cut bread in half horizontally, hollow out top and bottom, leaving a
3/4-inch shell.
2. In a large skillet, cook sausage, onion, green pepper and mushrooms
until sausage is no longer pink and vegetables are tender. Remove
mixture and set aside; drain all but one tablespoon of drippings. Add
eggs; cook and stir gently until set. Stir in sausage mixture; remove
from the heat.
3. Place bread bottom on a large sheet of foil. Combine cheeses;
sprinkle half in the bread bottom. Spoon in egg mixture; cover with
remaining cheese. Replace bread top; wrap tightly with foil. Bake at
400 for 25 minutes or until heated through.
Source: Taste of Home
BAKED CRAB RANGOON
6 oz. can white crabmeat, drained, flaked
4 oz. Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese,
softened (1/2 8-oz. pkg.)
1/4 cup thinly sliced green onions
1/4 cup Kraft Mayo Light Mayonnaise
12 wonton wrappers
1. Heat oven to 350. Mix crabmeat, Neufchatel cheese, onions and mayo.
2. Spray 12 medium muffin cups with cooking spray. Gently place 1
wonton wrapper in each cup, allowing edges of wrappers to extend above
sides of cups. Fill evenly with crabmeat mixture.
3. Bake 18 to 20 minutes or until edges are golden brown and filling is
heated through. Serve warm. Garnish with chopped green onions, if
desired. Makes 12 wontons.
Source: Kraft food & family Holiday Surprises (magazine insert)
|
|
|
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.
|
|
|
|