|
A
to Z
Recipes
June 3,
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. Jeezum but its been hot in my neck of the woods. And
the mosquitoes are so huge! I swear Volkswagen will name their new and
improved larger "VW Bug" after them: "Texas Skeeter".
The new Monthly Theme topic
is Eat Your
Veggies. 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 is
totally painless and will make your fellow readers better for it.
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.
|
|
|
"The first method for estimating the
intelligence of a ruler is to look at the men he has around him."
~Niccolò Machiavelli (1469-1527), Italian historian, diplomat,
philosopher, humanist and writer.
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!
|
|
|
The Buzzard, the Bat and the Bumble Bee
~Shared by Charlie
J., Mobile, AL
THE BUZZARD
If you put a buzzard in a pen that is 6 feet by 8 feet and is entirely
open at the top, the bird, in spite of its ability to fly, will be an
absolute prisoner. The reason is that a buzzard always begins a flight
from the ground with a run of 10 to 12 feet. Without space to
run, as is its habit, it will not even attempt to fly, but will remain
a prisoner for life in a small jail with no top.
THE BAT
The ordinary bat that flies around at night, a remarkable nimble
creature in the air, cannot take off from a level place. If it is
placed on the floor or flat ground, all it can do is shuffle about
helplessly and, no doubt, painfully, until it reaches some slight
elevation from which it can throw itself into the air. Then, at once,
it takes off like a flash.
THE BUMBLEBEE
A bumblebee, if dropped into an open tumbler, will be there until it
dies, unless it is taken out. It never sees the means of escape at the
top, but persists in trying to find some way out through the sides near
the bottom. It will seek a way where none exists, until it completely
destroys itself.
PEOPLE
In many ways, we are like the buzzard, the bat, and the bumblebee. We
struggle about with all our problems and frustrations, never realizing
that all we have to do is look up!
That's the answer, the escape route and the solution to any problem...
just look up!
Sorrow looks back,
Worry looks around,
But faith looks up!
Live simply,
love generously,
care deeply,
speak kindly, and
trust in our Creator,
who loves us.
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!
|
|
|
Tip of the Day
Simple Smoothie
Here's a tasty way to get a good start on those recommended fruit and
milk servings for the day. Pour 2 cups of fat-free milk in a blender.
Add 2 cups of any kind of frozen fruit, a packet of sweetener and half
a capful of vanilla. Blend until smooth. It tastes like ice cream
without all the fat ... or like an expensive smoothie without all the
cost!
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:
Eat Your Veggies
We did a great theme issue on
salads last month and now we're looking for great vegetable recipes.
Side dishes, appetizers, main course, etc. are welcome all month. 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
"Eat Your Veggies". 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: Eat
Your Veggies.
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 "Eat Your Veggies" has a deadline of June 30,
2012,
and will be posted on July 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Eat
Your Veggies. 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.
|
|
|
Definitions
~Shared by Treva, NC
School: A place where Papa pays and Son plays.
Life Insurance: A contract that keeps you poor all your life so that
you can die Rich.
Nurse: A person who wakes you up to give you sleeping pills.
Divorce: Future tense of Marriage.
Tears: The hydraulic force by which masculine willpower is defeated by
feminine waterpower.
Lecture: An art of transferring information from the notes of the
Lecturer to the notes of the students without passing through "the
minds of either"
Conference: The confusion of one man multiplied by the number present.
Compromise: The art of dividing a cake in such a way that
everybody believes he got the biggest piece.
Dictionary: A place where success comes before work.
Conference Room: A place where everybody talks, nobody listens and
everybody disagrees later on.
Father: A banker provided by nature.
Criminal: A guy no different from the rest....except that he got caught.
Boss: Someone who is early when you are late and late when you are
early.
Politician: One who shakes your hand before elections and your
Confidence after.
Doctor: A person who kills your ills by pills, and kills you by bills.
Classic: Books, which people praise, but do not read.
Smile: A curve that can set a lot of things straight.
Office: A place where you can relax after your strenuous home
life.
Committee: Individuals who can do nothing individually and sit to
decide that nothing can be done together.
Experience: The name men give to their mistakes.
Atom Bomb: An invention to end all inventions.
Philosopher: A fool who torments himself during life, to be spoken of
when dead.
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:
BRUNCH PARFAITS
~Shared by Linda
H., Rosharon, TX
Assemble everything but the granola and almonds ahead of time, and
store in the refrigerator for up to an hour.
Sprinkle with granola and almonds just before serving for the optimum
crunch.
Yield: 4 servings (serving size: 1 parfait)
1/3 cup sugar-free or low sugar apricot preserves
3 cups sliced fresh strawberries or frozen whole strawberries
2 cups low-fat vanilla Greek yogurt
1/2 cup low-fat granola without raisins
2 tablespoons slivered almonds, toasted or chopped cocoa coated almonds
Place apricot preserves in a medium microwave-safe bowl, and microwave
at high for 10 to 15 seconds or until preserves melt. Add strawberries,
and toss gently to coat.
Spoon 1/4 cup yogurt into each of 4 parfait glasses; top each serving
with 1/3 cup strawberry mixture. Repeat the layers with the remaining
yogurt and strawberry mixture. Top each serving with 2 tablespoons
granola and 1 1/2 teaspoons almonds. Serve immediately.
BREAKFAST SQUARES
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
8 slices bread (crusts removed)
1 pound sausage, browned
3/4 pound grated cheddar cheese
4 eggs
2-1/2 cups milk
1/2 teaspoon prepared mustard
1 can cream of mushroom soup
1/4 cup water
TO PREPARE:
Break bread into pieces and place in bottom of 9 x 13 pan. Layer
sausage, then cheese. Beat eggs, milk and mustard and pour over layers.
Mix soup and water and pour over all. Bake at 300 degrees for 1 hour.
HONEY WALNUT SHRIMP
~Shared by Treva, NC
(COPY CAT PANDA EXPRESS RECIPE)
1 lb Shrimp (peeled and deveined)
1/2 c walnuts
2 c water
1 c sugar
2/3 c flour
3 egg whites
1 tsp paprika
salt and pepper
Creamy sauce:
2 Tbsp Honey
2 Tbsp light mayo
1 Tbsp fresh lemon juice
1/2 Tbsp condensed milk
Combine all the ingredients of the sauce in a large bowl and set aside.
Bring the water to a boil in small pot and add the sugar. Stir to
dissolve sugar. Add the walnuts and boil for 2 min. Then drain and
place onto a parchment paper lines cookie sheet to dry. In another bowl
combine together flour and egg white. Mix until smooth. Season with
some salt and pepper and add the paprika. Heat the oil and pan-fry the
shrimp until golden brown. Roughly 60 second per side. Then drain the
excess oil on a paper towel and toss into the creamy sauce mixture. Add
the dried walnuts and toss well again. Serve immediately.
CHEX LEMON BUDDIES
~Shared by Marilyn
M., Canton, OH
9 cups Rice Chex® cereal
1 1/4 cups white vanilla baking chips
1/4 cup butter or margarine
4 teaspoons grated lemon peel
2 Tbsp. fresh lemon juice
2 cups powdered sugar
Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chips, butter, lemon peel and
juice uncovered on High 1 minute; stir. Microwave about 30 seconds
longer or until mixture can be stirred smooth. Pour mixture over
cereal, stirring until evenly coated. Pour into 2-gallon resealable
food-storage plastic bag.
Add powdered sugar. Seal bag; gently shake until well coated. Spread on
waxed paper or foil to cool. Store in airtight container.
Variation: Give it a try! Vary this mix by stirring in chopped dried
tropical fruits, coconut or macadamia nuts after coating the cereal
mixture with powdered sugar.
CHOCOLATE BUZZ
MILKSHAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup milk
5 cubes ice
1 fluid ounce espresso coffee
3/4 cup chocolate ice cream
2 teaspoons instant hot chocolate mix
2 tablespoons chocolate syrup
In a blender combine milk, ice cubes and espresso. Blend until smooth.
Stop blender and scoop in the ice cream. Add the chocolate powder and a
generous squeeze of chocolate syrup. Blend again until smooth. Pour
into 2 tall glasses and serve immediately.
SLOW COOKER HONEY
GARLIC CHICKEN
~Shared by Luanne,
FL
This is an easy recipe for those who are not at home during the day and
need to have dinner ready at dinnertime. Also with summer coming up,
this keeps your kitchen cool. Just add a salad and you're done.
1 1/2 pounds boneless skinless chicken thighs
3 garlic clove -- chopped
1 teaspoon dried basil
1 tsp. dried mint (optional)
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
Use a 4 quart slow cooker.
Put the chicken into your cooker. In a small bowl, combine the
ingredients, then pour evenly over the chicken. Cover and cook on low
for 6 to 8 hours, or on high for 3 to 4 hours. Serve over basmati rice
or your favorite steamed rice.
Serves 4.
MARASCHINO CHERRY
LOAF
~Shared by Mary H.,
Montreal, Canada
1 10-ounce sized jar of maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds (optional)
Drain cherries and reserve juice, adding water if needed to make 1/2
cup liquid. Chop cherries coarsely and pat dry. In a small
bowl, coat cherries with 1/2 cup of the flour; set aside.
In mixing bowl, cream butter and sugar. Add eggs, one at a time,
and beat. Beat in almond extract. Combine remaining flour,
baking powder and salt; add to creamed mixture alternately with cherry
juice. Stir in cherries and almonds (if using).
Place batter into a greased and floured, 9" x 5" loaf pan. Bake
in preheated, 350 degree F. oven for about 50 minutes, or until
toothpick inserted in centre comes out clean.
Cool for 10 minutes in rack, then remove from pan to cool completely on
a wire rack. Wrap loaf, then slice the next day. Loaf
freezes well.
** Notes: This is a very pretty loaf. Serve with almond
butter: mix 1/2 cup softened butter with 1/2 teaspoon almond extract
and about 1 tablespoon slivered or chopped almonds.
PARADISE PUNCH
~Shared by Jim D.,
WA
1 (6 ounce) can frozen lemonade concentrate
1 (8 ounce) can crushed pineapple
1 package frozen strawberries, partially thawed
3 quarts ginger ale, chilled
Crushed ice
Put lemonade, strawberries and pineapple in blender container and run
at high speed until completely smooth. Fruit mixture can be made in
advance and stored covered in refrigerator.
Just before serving, combine with ginger ale and pour over ice.
Makes: 1 gallon or 32 servings
Source: http://www.sassy4daze.com/Recipes/Italian.html
MINI CHICKEN
PARMESAN SANDWICHES
~Shared by Doe,
Oliver, B.C., Canada
Makes 12
3 bnlss sklss chicken breasts- about 1 lb.
2/3 c bread crumbs
1/4 c finely grated parmesan
1 tsp dried oregano or basil
2 eggs
1/3 c flour
1/2 tsp. salt & pepper
1 tbsp oil
4 thin slices mozza or provolone- 4oz
12 oval minis or rolls- about 2" long
3/4 c thick prepared pasta sauce with herbs
Between plastic wrap, pound chicken with meat pounder or bottom of
heavy pot to 1/2" thickness. Cut each breast crosswise into 4 strips.
In shallow dish, combine bread crumbs, cheese, & oregano. In
separate shallow dish, beat eggs. In third shallow dish, combine flour,
salt & pepper. Press chicken into flour to coat both sides; shake
off excess. Dip both sides into egg; press into crumb mix, turning to
coat.( Make ahead: Arrange in single layer on wax paper lined baking
sheet; cover & chill; cover & chill for up to 24 hrs.
Meanwhile, brush lg rimmed baking sheet with oil; heat at 425 for 5
mins. Arrange chicken on sheet; bake, turning once til golden & no
longer pink inside, about 15 mins. Cut each cheese slice into thirds,
set aside. Slice buns horizontally; place cut side up on lg rimless
baking sheet. Arrange chicken on bottom halves. Spread 1 tbsp pasta
sauce over chicken; top with 1 pce of cheese. ( Make ahead: Cover &
chill for up to 4 hrs.) Return to oven til cheese is melted & tops
are lightly toasted, about 5 mins. Replace tops on sandwiches.
Makes 12 pcs-
Per piece- 233 cal 17g pro, 7g fat, (3g sat. fat), 24g carb, 1g fibre,
63mg chol,475mg sodium
Miniature Eggplant Parmesan Sandwiches- Replace chicken with 1 Japanese
eggplant or 2 mini eggplants, sliced into 24 1/4" thick rounds, using 2
rounds per bun.
Turkey Mushroom Brie Croissants Makes 12 pcs.
Deli sliced smoked turkey, creamy cheese, & sautéed mushrooms,
makes a delicious combination. Of course you can omit the turkey for
vegetarians.
CHOCOLATE CHIP DOME
~Shared by Treva, NC
Serves: 12
Preparation Time:10 min
Chilling Time: 8 hr
1 & 1/2 cups milk
3/4 cup coffee-flavored liqueur
1 (16-ounce) container frozen whipped topping, thawed
1 (18-ounce) package chocolate chip cookies
In a medium bowl, combine milk and liqueur.
Completely line a 2-quart mixing bowl with chocolate chip cookies that
have been dipped in milk mixture until moist (see Note). Cover cookies
with a 1/2-inch layer of whipped topping. Repeat layer after layer
until all cookies are used, reserving 1/4 container of whipped topping.
Cover bowl and freeze overnight.
Unmold by dipping the bowl in a warm water bath, making sure no water
gets into the bowl. Turn onto a serving platter, remove bowl and
plastic wrap, and cover with remaining whipped topping. Cut into
pie-shaped servings. Serve immediately or cover loosely and keep
frozen.
Note: Soak the chocolate chip cookies until they are soft but not
falling apart.
GRAMMY'S WHITE SHEET
CAKE
~Shared by Marilyn
M., Canton, OH
1 cup butter
1 cup water
2 cups sugar
2 1/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 cup sour cream
Preheat oven to 375 degrees.
Melt butter and water in a large saucepan over medium-low heat until
butter is melted.
Remove from heat and stir in the sugar, flour, salt and baking soda.
Stir with a wire whisk until smooth. Add eggs and vanilla.
Stir in the sour cream and mix until blended. Pour the batter
into a well greased 11" x 17" sheet pan.
Bake for 20-25 minutes or until the cake springs back when lightly
touched or a toothpick inserted in center comes out clean. Remove
cake from oven and allow to cool slightly while you make the frosting.
Frosting:
1 cup butter
6 Tbsp. evaporated milk
4 1/2 cup powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 cup chopped pecans
Put the butter and milk into a medium saucepan. Heat until butter
is melted and bring to a simmer. Remove from heat and stir in the
powdered sugar, vanilla and a dash of salt. Whisk until
completely smooth. Add nuts (if desired) and spread over cake.
Notes: I love this cake. I tried it with non-fat plain yogurt
instead of the sour cream and it was not as rich as it is with the sour
cream, but it was just as moist. By the time I added my frosting,
my cake was completely cool.
COFFEECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 c. dairy mate
1/4 c. boiling water
1 pkg. dry yeast
2 tsp. sugar
1 2/3 c. Bisquick
2 tsp. melted butter
Nuts
Sugar & cinnamon
Instructions
Mix dairy mate and water; cool to lukewarm. Stir in yeast and sugar
until dissolved. Stir in Bisquick 1/2 cup at a time. Knead on a lightly
floured board about 40 times. Roll out to make square about 10 inches.
Spread with butter, sprinkle with sugar and cinnamon. Roll up and
slice. Place in greased pan and let rise until double (covered). Bake
at 375 degrees for 25 minutes
RED BEANS AND RICE
~Shared by Johnny,
LA
1 ham bone with a little meat still on it (or a lot!)
1 bag small dried red beans (about two cups or so)
1 small onion, chopped
2 cloves minced garlic
2 heaping teaspoons seasoned salt
1 teaspoon each of salt and pepper
Dash of cayenne pepper, or more to taste*
1 cup or so of smoked sausage, sliced (can just use weenies if you
like)
1 bay leaf (optional)
Rice, cooked according to package directions
Sort beans (look through them all and make sure there are not small
stones) and place in large pot. Cover with water and let soak overnight.
Drain off water and cover with water again, adding several more inches
over the top. Add all ingredients except for sausage. Bring this to a
boil and then reduce heat and simmer for several hours, or until beans
are done. The longer you simmer it, the thicker and more flavorful your
juice will be.
About an hour before serving, stir in smoked sausage. Serve over hot
rice.*
*This is not a spicy dish so if you prefer it to be more spicy, use
more cayenne.
COCONUT PEANUT SHRIMP
~Shared by Jean,
Syracuse, NY
Yield: 15 appetizers (about 4 shrimp each)
Time:
10 minutes to assemble marinade
2-4 hours to marinate
2-4 minutes to broil or grill
Ingredients:
Marinade:
1 packet A Taste of Thai Peanut Sauce Mix (2 inner envelopes)
1 can A Taste of Thai Coconut Milk
1 cup sweetened coconut flakes
Grated rind of one lime
1/4 cup fresh squeezed lime juice (1-2 limes)
1/4 cup brown sugar
1 Tbsp finely minced ginger
4 cloves garlic, minced
3 lbs large to x-large raw shrimp, peeled and deveined
Optional: chopped cilantro
Directions:
1. In a medium sized bowl whisk together; Peanut Sauce Mix, Coconut
Milk, coconut flakes, lime rind & juice, brown sugar, ginger, and
garlic, until well mixed.
2. Add shrimp, turning to coat well on all sides. Marinate 2 hours or
more.
3. Preheat broiler to high, or grill to medium high. Broil or grill 2-3
minutes or until shrimp just turns opaque. Sprinkle with cilantro and
serve.
BANANA-CHOCOLATE
POUND CAKE
~Shared by Treva, NC
4 large eggs, at room temperature
2 tablespoons light sour cream
1 tablespoon dark rum
1 & 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 sticks (1/2 lb.) unsalted butter
3/4 cup firmly packed dark brown sugar
1/4 cup sugar
1 large ripe banana, mashed
4 ounces semisweet chocolate, coarsely chopped
1/2 cup chocolate-hazelnut spread
2 tablespoons light sour cream
1/3 cup chopped banana chips
Preheat oven to 350°F. Grease a 9-inch loaf pan. Line bottom and long
sides with parchment, leaving a 1-inch overhang. Grease and flour.
Make cake: Beat eggs, sour cream and rum. Sift flour, baking powder,
cinnamon and salt. With mixer, beat butter and sugars until light, 3
minutes. Add egg mixture in thirds and then banana. Fold in flour
mixture and then chocolate. Pour into pan and bake until a toothpick
inserted in center comes out clean, 1 hour and 20 minutes. Let cool on
a rack for 15 minutes. Lift cake from pan and let cool on rack.
Make topping: Whisk spread, sour cream and 1 Tbsp. water in a pan over
medium heat until smooth. Drizzle over cake. Sprinkle with banana
chips.
Nutritional Information per serving: Calories: 479; Fat: 27g;
Saturated fat: 15g; Protein: 6g; Carbohydrate: 53g; Fiber:
2g; Cholesterol: 136mg; Sodium: 250mg
CHOCOLATE-LINED
STRAWBERRY PIE
~Shared by Marilyn
M., Canton, OH
1 Fully Baked Pastry Shell (shortbread, vanilla wafer, or graham
cracker crust)
1/3 cup semisweet chocolate pieces or chopped semisweet chocolate
1 Tbsp. butter
1/4 cup whipping cream
1 teaspoon light corn syrup
8 cups medium strawberries, stems removed
2/3 cup water
2/3 cup sugar
2 Tbsp. cornstarch
Prepare and bake pastry shell as directed; set aside to cool.
Meanwhile, in a small saucepan melt chocolate pieces and butter over
low heat; set aside. In a heavy saucepan stir together whipping cream
and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes.
Remove from heat; gradually stir into chocolate mixture. Cool to room
temperature. Spread cooled chocolate mixture over the bottom and up the
sides of baked pastry shell; set aside. In a blender container or food
processor bowl combine 1 cup strawberries and the water. Cover and
blend or process till smooth. Add enough additional water to equal 1
1/2 cups liquid. In a medium saucepan combine sugar and cornstarch.
Stir in puréed berry mixture. Cook and stir over medium heat till
mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool
for 10 minutes without stirring. Arrange half of the remaining
strawberries, stem end down, in pastry shell. Carefully spoon half of
the thickened mixture over fruit, thoroughly covering each piece of
fruit. Arrange remaining strawberries over first layer. Spoon remaining
thickened mixture over fruit, covering each piece of fruit. Chill for
1-2 hours before serving.
Yield - 8 servings
CHICKEN WITH
DUMPLINGS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
5 pound stewing chicken, cut up
12 small white onions, peeled
2 whole cloves
4 peppercorns
1/4 teaspoon thyme, crushed
1 tablespoon salt
3 cups water
2 large carrots, scraped, cut in 2" pieces
2 parsnips, cut in 2" pieces
1 cup biscuit mix
1 egg
1/2 cup milk
Arrange chicken in a large kettle or pressure cooker. If you are using
the kettle, add one of the onions stuck with the cloves, the
peppercorns thyme, salt and water. Cover, bring to a boil, and simmer
gently for 2 hours or until chicken is very tender. Add remaining
vegetables during last hour. If you are using a pressure cooker, add
only 1 1/2 cups water, place all the vegetables in the cooker with the
chicken at the beginning, bring to 15 pounds pressure, cook for 35
minutes, let cool before removing petcock.
Meanwhile, mix the batter for the dumplings, using the biscuit mix, egg
and milk. When chicken is cooked, place dumplings over the top of
chicken and vegetables, turn on heat once more, cook covered for 12
minutes or until dumplings are puffed. Serve dumplings in place of
potatoes, spooning the rich chicken broth over the top of each serving.
CAJUN CATFISH CAKES
WITH REMOULADE
~Shared by Johnny,
LA
Yield: 8 cakes
Prep 10 min
Inactive Prep 15 min
Cook 15 min
Total: 40 min
4 catfish fillets, about 6 ounces each
1 tablespoon plus 1 teaspoon Cajun seasoning
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 cup crackers, crushed
1 cup plus 2 tablespoons mayonnaise
2 tablespoons plus 1 teaspoon spicy brown mustard
1 large egg, beaten
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon chopped garlic
Preheat a grill pan over medium-high heat.
Directions
Season the catfish on both sides with 1 tablespoon Cajun seasoning,
salt, and pepper. Brush the grill pan with some of the canola oil and
grill the catfish until cooked through, 4 to 5 minutes on each side.
Remove to a plate and let cool.
Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise,
mustard, and egg. Shred the fish with a fork and add to the bowl. Fold
everything together. Form into 8 small cakes and set them aside.
In a large skillet over medium heat, add the remaining canola oil. When
it is hot, add the catfish cakes and cook until browned on each side, 4
to 5 minutes total. Drain on brown paper.
While the cakes are cooking, make the remoulade: In a bowl, stir
together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1
teaspoon mustard, hot sauce, lemon juice, and garlic.
SEAFOOD BUTTER
~Shared by Jean,
Syracuse, NY
2 teaspoons grated onion
1 1/2 teaspoons Old Bay seasoning
1/2 cup butter, softened
Stir onion and Old Bay seasoning into butter; cover and chill 8 hours.
Serve on any seafood or on baked potatoes.
'30's MINI MOCK
APPLE PIES
~Shared by Treva, NC
Makes 24, bite-sized pies
Crust Ingredients
One package roll-and-bake pie crust, or, your favorite one-crust
pie-dough recipe
Filling Ingredients
3/4 of a sleeve (25 crackers) Ritz crackers, coarsely crushed
1 tsp cream of tartar
1 cup water
1 cup sugar Grated zest of 1/2 lemon
1 Tbsp fresh-squeezed lemon juice
1 Tbsp melted butter, divided
1/2 tsp ground cinnamon
shortening for greasing mini-muffin tin
Preheat oven to 425. Roll out crust. Using 2-inch to 2 1/2 inch cutter
with decorative edge, cut 24 circles out of the pie dough. Grease
mini-muffin tin very well. Carefully push each dough circle into
mini-tin depressions, The dough will be a little below the edge of the
tin. Crush 25 crackers into pea-sized pieces (some smaller crumbs
fine.) Fill each mini pie crust with 1 1/2 tsp of cracker crumbs.
Drizzle 1 Tbsp of the melted butter over the crumbs. Set aside.
In a sauce pan, whisk together sugar, cream of tartar and water. Heat
to boiling. Lower heat and let simmer for 15 minutes. Whisk in lemon
zest and juice. Whisk in remaining Tbsp of butter until it melts. Stir
in cinnamon. If you like, transfer syrup to a squirt bottle for easier
dispensing, or, carefully spoon a teaspoon syrup over cracker crumbs in
each mini pie crust. Let sit for a minute to ensure syrup has soaked
into crumbs. Add a little more syrup to fill each pie, but do not fill
over top of pie crust. Bake at 425 for 20 minutes or until minis are
golden brown.
COCONUT MACADAMIA
COOKIES
~Shared by Marilyn
M., Canton, OH
Although pecans or almonds are delicious additions to these cookies,
there really is no substitute for the mild, buttery taste of
macadamias. They usually cost a little more, but I think they're worth
it.
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 cups coconut
1 1/2 cups chopped macadamia nuts, pecans, or almonds
In a mixing bowl beat the butter or margarine with an electric mixer on
medium to high speed for 30 seconds. Add the sugar and baking soda;
beat till combined. Beat in the eggs, sour cream, and vanilla. Beat in
as much of the flour as you can with the mixer. Stir in any remaining
flour with a wooden spoon. Stir in the coconut and nuts.
HEARTY BEAN CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/4 pounds ground beef
1 large onion, chopped
1 large green pepper, diced
1 garlic clove, minced
1 (16 ounce) can pork and beans, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup ketchup
3 tablespoons brown sugar
3 tablespoons vinegar
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
3 bacon strips, cooked and crumbled
In a Dutch oven, brown ground beef; drain. Add onion, green pepper and
garlic; cook until tender. Stir in all of the beans. Combine ketchup,
brown sugar, vinegar, mustard, salt and pepper; add to bean mixture and
mix well. Pour into a greased 2-1/2-qt. casserole. Top with bacon.
Bake, uncovered, at 350 degrees F for 45 minutes or until heated
through.
CRACKER BARREL STYLE
OLD COUNTRY STORE
MEATLOAF
~Shared by Johnny,
LA
10 pounds ground beef
30 ounces onion, chopped 1/4-inch square
1 pound diced green bell peppers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups grated biscuit crumbs
Instructions
1. Preheat oven to 300 degrees F.
2. Place all in large bowl, mix completely with gloved hand.
3. Place in 3 loaf pans. press down with spoon.
4. Bake at 300 degrees F in convection oven for 60 minutes.
5. Remove from oven and invert each loaf over 8-inch wire rack to drain
grease and juice.
6. Spread 1/2 cup of catsup over each loaf.
7. Cut into portions 5 to 6 ounces each and keep warm. Makes 42 five
ounce servings.
BUTTERFINGER CAKE
~Shared by Jean,
Syracuse, NY
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars (about 6 oz.)
Frosting:
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7-1/2 oz)
Position rack in top third of oven; preheat to 350-degree F. Butter two
9-inch-diameter cake pans with 1-1/2-inch-high sides. Line bottoms with
waxed paper rounds. Butter and flour paper. Sift flour, baking powder
and salt into medium bowl. Using electric mixer, beat butter in large
bowl until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1
at a time, beating well after each addition. Beat in dark rum and
vanilla extract. Combine sour cream and baking soda in medium bowl. Add
mashed bananas to sour cream mixture and stir until well blended. Add
dry ingredients to butter mixture alternately with banana mixture,
beginning and ending with dry ingredients. Stir in chopped Butterfinger
bars. Divide batter between prepared pans. Bake until center of cake
feels firm and tester inserted into center comes out clean, about 30
minutes. Cool in pans on rack 10 minutes. Run small knife around sides
of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed
paper. Combine cream, butter and corn syrup in heavy medium saucepan.
Bring to simmer over medium heat, stirring until butter melts. Remove
from heat; add chocolate and stir until melted and smooth. Stir in rum
and vanilla. Pour glaze into small bowl. Cover and refrigerate just
until cool and thick, stirring occasionally, about 40 minutes. Transfer
1 cake layer to platter. Slide waxed paper strips under edges of cake.
Stir glaze until smooth. Spread 1 cup glaze evenly over top of cake
layer. Top with second cake layer. Spread remaining glaze over top and
sides of cake. Cover top and sides of cake with chopped Butterfinger
bars. Remove paper strips.
ONE DISH CHICKEN
& RICE BAKE
~Shared by Treva, NC
Campbell's Kitchen brings you this chicken and rice paired with a
creamy mushroom sauce baked together for a delicious one-dish meal
that's easy to make and easy to clean up. Chicken recipes like this
will never get old, you can make it again and again.
Serves: 4
Preparation Time: 5 min
Cooking Time: 45 min
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
(Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 & 1/4 pounds skinless, boneless chicken breast halves
1. Preheat oven to 375 degrees F.
2. Stir the soup, water, rice, paprika and black pepper in a 2-quart
shallow baking dish. Top with the chicken. Season with additional
paprika and black pepper. Cover the baking dish.
3. Bake for 45 minutes or until the chicken is cooked through and the
rice is tender.
Nutritional Information: Calories: 350; Fat: 7g; Fiber: 2g Protein:
33g; Sodium: 611mg
Recipe Tips:
Recipe Note: For creamier rice, increase the water to 1 & 1/3 cups.
Serving Suggestion: Serve with a steamed vegetable blend and crusty
whole wheat rolls. For dessert serve fresh apple slices and
store-bought caramel sauce for dipping.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless,
boneless chicken breast half per serving. However, there are a range of
sizes available in-store, from the butcher counter to the meat case and
the freezer section. Use whichever you prefer- just follow the recipe
as written above for the best result. If you're using larger chicken
breasts they may require a little longer cooking time.
Source: Campbellskitchen.com
CARROT CAKE JAM
~Shared by Marilyn
M., Canton, OH
2 cups finely shredded carrots (4 medium)
1 cup finely chopped, peeled pear (1 medium)
1 (15 oz) can crushed pineapple (juice pack), undrained
2 Tbsp. lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (1.75 oz) package regular powdered fruit pectin
4 cups granulated sugar
2 cups packed brown sugar
1/4 cup flaked coconut or raisins (optional)
1 teaspoon vanilla
In a 4 to 6 quart heavy pot, combine carrots, pear, pineapple with the
juice, lemon juice, cinnamon, and nutmeg.
Bring to boiling, stirring constantly; reduce heat.
Simmer, covered, for 20 minutes, stirring frequently. Remove from heat.
Sprinkle mixture with pectin; stir until pectin dissolves.
Bring carrot mixture to boiling, stirring constantly. Add granulated
sugar and brown sugar. Return to a full rolling boil; boil for 1
minute, stirring constantly. Remove from heat. Quickly skim off
foam with a metal spoon. Stir in coconut or raisins (if desired) and
vanilla.
Ladle hot jam into hot, sterilized half-pint canning jars, leaving a
1/4-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 10 minutes (start
timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Yield- Makes 7 half-pints.
CAJUN PRIME RIB
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (7 pound) 3 rib prime rib beef roast
1/4 cup black pepper
1/4 cup garlic powder
1/4 cup salt
1 large onion, sliced
1 pound sliced bacon
1 tablespoon Cajun seasoning, or to taste
Carefully slice the fat cap from the top of the prime rib roast, being
careful not to slice into the meat. Set the fat aside. Completely cover
the roast with black pepper, then with garlic powder, then with salt.
Cover the layer of salt with sliced onion. You may have to secure some
of the onion with toothpicks. Lay the fat cap back in place over the
onions, and secure to the roast with toothpicks. Use bacon to cover the
rest of the onions, and secure with toothpicks as well. Wrap tightly in
aluminum foil, and refrigerate overnight.
In the morning, preheat the oven to 550 degrees F (285 degrees C) -
basically all the way up! open all of the windows and turn on all your
fans. Unwrap the roast, and pierce with a knife several times. Rewrap,
and place in a shallow baking dish.
Roast for 35 minutes in the preheated oven. Remove from the oven, and
let cool slightly - no longer than 30 minutes. Return to the
refrigerator for at least 3 hours.
Preheat a grill for high heat. Remove the fat cap and bacon, and scrape
off the onions and seasoning. Use a sharp knife to slice the roast into
steaks. Each rib will yield 2 steaks, one with a bone, and one without.
Season steaks with your desired amount of Cajun seasoning. Bacon may be
grilled, or set aside for other uses.
Lightly oil the grill grate. Grill steaks to your desired degree of
doneness.
MAMA REED'S TEA CAKES
~Shared by Johnny,
LA
1 Cup butter or margarine
1 Cup sugar
3 eggs
3 1/2 Cup self rising flour
1 teaspoon vanilla
Cream butter and sugar. Add eggs and mix again. Add vanilla and flour
and mix well. Roll thin on floured board, cut with cookie or biscuit
cutter. Bake at 350 for ten minutes. Sprinkle with sugar while warm or
ice with simple icing.
Simple Icing:
2 Tablespoon softened butter or margarine
1/2 Cup Confectioner’s sugar
2 Tablespoons milk (can add another if needed)
1 teaspoon vanilla
Few drops food coloring
Cut butter into confectioner’s sugar. Add milk and stir until lumps are
gone. Add one teaspoon of vanilla and a few drops of food coloring,
stir until combined. Spoon onto cookies or tea cakes and spread with
back of spoon. Top with sprinkles while still wet, if desired. Let dry
before stacking.
SPICED ROAST LAMB
~Shared by Jean,
Syracuse, NY
This is a flavorful roast boneless leg of lamb recipe, made with a
spicy marinade. This roast is marinated, so plan to start this the day
before you plan to serve it.
INGREDIENTS:
1 boneless leg of lamb, rolled and tied
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/3 cup orange juice
1/4 cup chili sauce
1/4 cup water
1/2 cup minced onion
2 tablespoons vegetable oil
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon ground black pepper
PREPARATION:
Place the lamb in a deep nonreactive pan (stainless steel,
enamel-lined, or glass). Combine remaining ingredients in a bowl; pour
over the lamb. Turn to coat well. Cover and refrigerate overnight or
for up to 24 hours, turning occasionally. Drain lamb; place on a rack
in a roasting pan. Roast in a preheated 450° oven for 15 minutes.
Reduce temperature to 350°. Pour marinade over the lamb and continue
roasting, basting frequently, for about 2 to 2 1/2 hours, or until done
to about 170° to 175° for medium. Add a little boiling water to prevent
juices from cooking down and burning. Let roast stand for 10 minutes.
Carve and serve with skimmed pan juices.
Serves 8.
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!
|
|
|
KUNG PAO CHICKEN
~Shared by Treva, NC
Cut calories and sodium by making this takeout favorite at home. This
recipe delivers authentic flavor in less than 30 minutes.
Yield: 4 servings (serving size: 1 cup)
Total: 27 Minutes
2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts
1. Heat sesame oil in a large skillet over medium-high heat. Add onion
to pan; sauté 3 minutes or until softened. Add garlic; sauté 30
seconds, stirring constantly. Add chicken; sauté 3 minutes or until
chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed
red pepper), stirring with a whisk until sugar dissolves. Add water
mixture to pan; bring to a boil. Add bell pepper and snow peas to pan;
cook for 2 minutes or until vegetables are crisp-tender and sauce
thickens. Sprinkle with nuts.
Nutritional Information per serving Calories: 275; Fat: 13.8g;
Saturated fat: 2.6g; Monounsaturated fat: 5.3g; Polyunsaturated fat:
4.8g; Protein: 25.3g; Carbohydrate: 11.9g; Fiber: 2.2g; Cholesterol:
94m Iron: 2mg; Sodium: 502mg; Calcium: 41mg
Source: Cooking Light DECEMBER 2010
ENCHILADA LASAGNA
~Shared by Maggie,
TX
The whole family will love the familiar Southwestern flavors in this
tasty dish.
8 Servings
Prep: 25 min.
Bake: 20 min. + standing
Ingredients
1 pound lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 package (8 ounces) fat-free cream cheese
1 teaspoon chili powder
1 can (10 ounces) enchilada sauce
6 whole wheat flour tortillas (8 inches)
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
Salsa and sour cream, optional
Directions
In a large skillet, cook the turkey, onion and peppers over medium heat
until meat is no longer pink; drain. Stir in cream cheese and chili
powder.
Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat.
Place two tortillas in a 13-in. x 9-in. baking dish coated with cooking
spray; spread with half of the turkey mixture. Sprinkle with 1/3 cup
cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and freeze for up to 3 months or bake, uncovered, at 400° for
20-25 minutes or until heated through and cheese is melted. Let stand
for 10 minutes before serving. Serve with salsa and sour cream if
desired.
To use frozen lasagna: Thaw in the refrigerator overnight. Remove from
the refrigerator 30 minutes before baking. Bake as directed. Yield: 8
servings.
Nutrition Facts: 1 piece (calculated without salsa and sour cream)
equals 282 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol,
697 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 fat.
Source: Taste of Home
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!
|
|
|
BROCCOLI WITH PINE NUTS AND PARMESAN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 lbs broccoli, tough ends trimmed, stems peeled
- 3 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 1/4 cup chicken broth
- 1/2 teaspoon salt
- 1/4 cup pine nuts, toasted
- Shaved Parmesan cheese for garnish
DIRECTIONS
Cut broccoli stems into coins; cut heads into flowerets.
Heat oil in a large skillet over medium-high heat. Add garlic; cook,
stirring constantly, 45 seconds. Add broccoli; cook, stirring
constantly, until broccoli is bright green, 2 to 3 minutes. Add broth;
cover and cook until broccoli is crisp-tender, about 3 minutes.
Sprinkle with salt and toss.
If serving warm, add pine nuts; toss and serve. If serving cold, cool
slightly, place in a tightly sealed container and refrigerate. Just
before serving, add pine nuts and toss. Garnish with thin shavings of
Parmesan cheese.
Nutritional Information Per Serving: Calories: 138; Protein: 5g; Fat:
11g; Carbohydrates: 9g; Sodium: 263mg Diabetic Exchanges: 1/2 Low-fat
Milk; 1 Fat; 1 Vegetable
Source: Family Circle's All-time Favorite Recipes
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
HAM STUFFED ZUCCHINI
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 8 small zucchini
- 4 cups low-fat ham, chopped fine
- 2 eggs or egg substitute, lightly beaten
- 1 teaspoon basil
- 1/2 cup green pepper, chopped
- 1/4 cup low-fat Swiss cheese, shredded
- 1 tablespoon canola oil
DIRECTIONS
With a sharp knife, cut off the ends of the zucchini and hollow out the
inside, removing the pulp.
In a mixing bowl, combine the ham, eggs, basil, green pepper and cheese.
Pack 1/2 cup of this mixture into each zucchini, using fingers or a
teaspoon.
Place the zucchini in a baking dish coated with a non-stick cooking
spray.
Brush the stuffed zucchini with oil.
Bake in a preheated 325 degree F oven for 45 minutes. The zucchini will
be fork-tender.
Nutritional Information Per Serving: Calories: 190; Protein: 7g; Fat:
6.6g; Carbohydrates: 8.5g; Sodium: 29mg Diabetic Exchanges: 3/4
Bread/Starch, 1 Medium-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
STUFFED PEPPERS
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
Ingredients
- 4 large bell peppers, any color or combination
- 1 teaspoon olive oil
- 2 medium tomatoes, chopped (about 1-1/2 cups)
- 1 medium crookneck squash, diced (about 2 cups)
- 1 medium zucchini, diced (about 2 cups)
- 1/2 cup diced onion (1 medium)
- 2 medium cloves garlic, minced, or 1 tsp bottled minced garlic
- 2 cups cooked brown rice (1/2 to 2/3 cup uncooked)
- 1/2 cup grated fat-free or low-fat Cheddar cheese (2 ounces)
- 1/4 cup sliced water chestnuts (2 ounces)
- 1 cup no-salt-added tomato juice
Directions
Preheat oven to 375 degrees F.
Cut peppers in half lengthwise, removing stems, ribs, and seeds. Heat
oil in a large skillet over medium heat, swirling to coat bottom. Saute
tomatoes, crookneck squash, zucchini, onion, and garlic until zucchini
is tender-crisp, 3 to 4 minutes. Don't overcook.
In a medium bowl, combine rice, cheese, and water chestnuts. Gently
stir into skillet. Stuff pepper halves with vegetable mixture. Place in
9-inch round or square casserole dish, then carefully pour tomato juice
around peppers. Bake, uncovered, for 30 minutes.
Nutritional Information (Per Serving): Calories: 119, Protein: 5 g,
Sodium: 68 mg, Cholesterol: 1 mg, Fat: 1 g, Carbohydrates: 23 g
Diabetic Exchanges: 1/2 Bread/Starch, 1/2 Low-Fat Milk, 2 Vegetable
Source: The New American Heart Association Cookbook
http://www.amazon.com/exec/obidos/ASIN/0812929543/atozreci-20
ITALIAN-STYLE SWISS
CHARD
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
Ingredients
- 3 pounds Swiss Chard (both red and green, or all of one color),
rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 1-1/2 tablespoons minced or pressed garlic
- 6 chopped anchovies
- 3 tablespoons balsamic vinegar
- Salt and pepper
Directions
Trim stem ends of chard. Thinly slice stems crosswise up to base of
leaves; set slices aside. Reserve a few whole leaves to line serving
dish; coarsely chip remaining leaves.
In a 6-to 8 quart pan over medium high heat, stir oil, garlic, and
anchovies until garlic is slightly softened, about 2 minutes. Add chard
stems; stir until softened, about 2 minutes. Stir in chopped leaves
(part at a time if pan is full), cover, and cook until wiled, about 4
minutes. Mix in vinegar; season to taste with salt and pepper. Garnish
a serving dish with reserved chard leaves; spoon greens alongside.
Nutritional Information (Per Serving): Calories: 70, Protein: 4 g,
Sodium: 444 mg, Cholesterol: 2 mg, Carbohydrates: 7 g; Fat: 4 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Better Homes & Gardens
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!
|
|
|
FUFU
~Shared by Johnny,
LA
1 large yam
1 egg
5 teaspoons evaporated milk
1 small onion - grated
3 tablespoons butter or margarine
pinch of garlic salt
Peel and cut yam into small pieces. Boil pieces until tender in 1/2 cup
water for 20 minutes. Drain off the water and mash until smooth. Add
the egg, milk, onion and garlic salt. Beat and roll into 2 inch balls.
If the mixture is too wet, add a little flour. Fry in butter or
margarine until brown. Serves 2-3.
PANERA BREAD TEX-MEX
BACON, LETTUCE
AND TOMATO
~Shared by Maggie,
TX
Tex-Mex Mayonnaise:
1/4 cup mayonnaise
Pinch chili powder
1 teaspoon chopped fresh jalapeno pepper
Sandwich:
4 thick slices Panera Tomato Basil Bread*
8 slices crisply fried turkey bacon
6 thin slices ripe tomato
Thin slices avocado
Sprigs of cilantro, roughly chopped
Washed lettuce leaves
Mix the mayonnaise with chili powder and jalapeno pepper; set aside.
Spread Tex Mex Mayonnaise on two slices of tomato basil bread. Pile on
bacon, tomato, avocado, cilantro sprigs and lettuce and top with other
slice of bread.
Yield: 2 servings
* I used jalapeno cheese bread from Kroger's, toasted.
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!
|
|
|
CREAM OF CHICKEN SOUP FROM SCRATCH
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 Minutes
Servings: 4
"When you just don't have a can of condensed soup you need for a
casserole, this quick, easy scratch version of cream of chicken soup
can rescue your dinner plans."
Ingredients:
1 1/2 cups chicken stock, divided
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chopped fresh parsley
1/8 teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
3/4 cup all-purpose flour
Directions:
1. Place 1 tablespoon of chicken stock in a saucepan over medium-low
heat, and cook and stir the onion and garlic in the broth until they
are softened, about 3 minutes. Pour in the rest of the broth and 1/2
cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper
seasoning, allspice, and paprika. Bring the mixture to a boil, reduce
heat, and allow to simmer for 1 to 2 minutes.
2. Whisk together the remaining milk and the flour until smooth, and
whisk the milk mixture into the hot stock mixture. Keep whisking
continuously to avoid lumps until the soup comes almost to a boil and
thickens.
Nutrition Information Servings Per Recipe: 4 Calories: 141 Total Fat:
2.3g Cholesterol: 10mg Sodium: 626mg Total Carbs: 23.4g Dietary Fiber:
0.9g Protein: 6g
Source: Allrecipes.com
TRIPLE TREAT MUFFINS
1 pkg. super moist cinnamon swirl cake mix (Betty Crocker)
1 pkg. Instant jell-o (butterscotch)
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
1 cup flour
1 cup chopped pecans
1 cup Heath-Toffee bite
1 cup chocolate chips
1. Mix together 1st six ingredients. Fold in flour, dusted pecans,
Heath bits and chocolate chips.
2. Spoon batter into well greased muffin tins or paper lined muffin
cups about 3/4 full. Bake at 350 degrees about 25-30 minutes.
Makes about 24 muffins.
CRESCENT ROLL
MEATLOAF
This is a great meatloaf, all dressed up and nowhere to go!
1 1/2 pounds ground beef
1 can cream of mushroom soup
1/2 cup chopped onion
1/2 cup fine dry bread crumbs
1 egg
1 package crescent rolls
1/3 cup milk
1 teaspoon honey
1/4 teaspoon dill weed, crushed
2 teaspoons Dijon mustard
In a large bowl, mix together 1/2 cup of the soup, ground beef, onion,
bread crumbs and egg. Shape into loaf and bake at 350 degrees about an
hour. Drain.
Seperate cresecent into triangles. When meat is done, place triangles
crosswise over the top of the meatloaf and down the sides, overlapping
the triangles. Bake 15 minutes. Rolls should be brown.
To prepare the sauce, mix the remaining soup, milk, honey, dill weed,
and mustard in a saucepan. Heat over medium heat until boiling,
stirring constantly. Serve as a dipping sauce with meatloaf.
SPICY PEANUT CHICKEN
1/4 cup Progresso® chicken broth
1 tablespoon cornstarch
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into
3/4-inch pieces
1 garlic clove, finely chopped
1 teaspoon grated gingerroot
1 medium red bell pepper, cut into 3/4-inch pieces
1/3 cup dry-roasted peanuts
2 medium green onions, sliced (2 tablespoons)
1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set
aside.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to
coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes
or until chicken is no longer pink in center. Add bell pepper; stir-fry
1 minute.
3. Add broth mixture to wok. Cook and stir about 1 minute or until
sauce is thickened. Stir in peanuts. Sprinkle with onions.
Source: Betty Crocker
BOB EVANS SAUSAGE
PATTY WRAPS
1 package (12 ounces) Bob Evans Sausage Patties
1 tube (8 ounces) crescent roll dough
4 teaspoon mustard
2 ounces sliced pepper jack cheese (2 slices cut into 4's)
Sesame seeds
Alternates for mustard and cheese substitute:
Salsa and Monterey Jack cheese
Pizza sauce and mozzarella cheese
Bob Evans Wildfire Barbeque Sauce and cheddar cheese
Preheat oven to 375ºF. In skillet over medium heat, cook sausage
patties until brown and cooked through, turning over once. Remove and
drain on paper towels. Separate dough into triangles and brush each
with mustard. Top each with one patty, then with a piece of cheese.
Bring each corner of the triangle up over the patty, crisscrossing to
cover the sausage. Place each wrapped patty on a cookie sheet. Sprinkle
with sesame seeds. Bake for 11-13 minutes or until golden brown.
Makes 8 wraps
CREAM CORN AND
SHRIMP SOUP
1 can creamed corn
1 can Pet milk
1/4 cup green pepper, chopped
1/4 cup onion, chopped
1 lb. fresh shrimp, cleaned and cooked
Saute green pepper and onion. Mix creamed corn with milk; add green
pepper and onion; then shrimp. Heat until almost boiling.
Serves 4.
Serve with French bread and tossed salad.
Source: Saint Francis In The Kitchen (1974)
A Collection of Favorite Recipes of the Parishioners of St. Francis
Episcopal Church Greensboro, North Carolina
(A community cookbook)
PORK AND CABBAGE
SKILLET
INGREDIENTS
1 medium head cabbage
1 1/2 pounds cubed lean pork
2 tablespoons butter
2 tablespoons olive oil
1 medium clove garlic mashed
1/3 cup finely chopped green pepper
2 cups peeled seeded tomato chopped
1/2 teaspoon thyme
salt and ground black pepper to taste
INSTRUCTIONS
Shred cabbage coarsely with knife and reserve. Lightly brown pork in
combined oil and butter. Remove pork with slotted spoon and keep warm.
In frypan sauté onion, garlic and pepper until soft but not brown,
stirring frequently. Add tomatoes, thyme, salt and pepper to taste.
Reduce heat. Return pork cubes, cover and simmer for 30 minutes
stirring occasionally. Add cabbage and cook uncovered, stirring
constantly but gently until cabbage is crisp tender.
CHUCKWAGON DOGS
16 ounce pkg. hot dogs
5 to 6 slices American cheese, sliced into 1/2 inch strips
12 ounce pkg. bacon
Split the hot dogs without slicing all the way through. Place the
cheese strips down the center of the hot dogs. Wrap each hotdog
with a slice of bacon. Fasten with toothpicks. Roast over
an open flame or hot coals until the bacon is crisp-tender and the hot
dogs are heated through. Makes 10 servings.
Source: Gooseberry Patch - Dana Thompson
|
|
|
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.
|
|
|
|