|
A
to Z
Recipes
June 17,
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 your Sunday edition of A to Z Recipes Newsletter. I'm so
glad you decided to drop by and visit. I hope you'll walk away with
something to make you think, laugh, and cook. I would like to start out
by wishing all the fathers in our group a very Happy Father's Day.
Having a good, strong father figure makes a huge difference in the
lives of kids. I believe not having one can be a detriment, too. I know
the world is much better because you guys have done such a great job in
helping to raise kids to adulthood. Thanks for being here! Heck, even
adults need a Dad!
We'll be visiting with Angela (and
sweet Tiffany)
next week. Some of you met Angela's little ready-made family while we
visited South Carolina last November. Trey and I
will meet them part-way and we'll spend a precious few days together.
That means I won't be around for another issue until next Sunday.
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. I need your help to
keep up this tradition of sharing recipes!
We'll see you here again on next
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.
|
|
|
"Business is the normative way in
which people rise out of poverty, not state-to-state aid, not the
largess of politicians and bureaucrats."
~ Rev. Robert A. Sirico, President, Acton Institute, USA
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!
|
|
|
Just Askin'
~Shared by Charlie
J., Mobile, AL
Me: God, can I ask you a question?
God: Sure.
Me: Promise you won't get mad.
God: I promise.
Me: Why did you let so much stuff happen to me today?
God: What do you mean?
Me: Well, I woke up late.
God: Yes.
Me: My car took forever to start.
God: Okay.
Me: At lunch they made my sandwich wrong and I had to wait.
God: Huummm.
Me: On the way home, my phone went dead, just as I picked up a call.
God: All right.
Me: And on top of it all, when I got home I just wanted to soak my feet
in my new foot massager and relax, but it wouldn't work!!!
Nothing went right today! Why did you do that?
God: Let me see, the Death Angel was at your bed this morning and I had
to send one of the other angels to battle him for your life. I let you
sleep through that.
Me: (humbled): OH...
GOD: I didn't let your car start because there was a drunk driver on
your route that would have hit you if you were on the road.
Me: (ashamed)
God: The first person who made your sandwich today was sick and I
didn't want you to catch what they have, I knew you couldn't afford to
miss work.
Me: (embarrassed): Ok...
God: Your phone went dead because the person that was calling was going
to give false witness about what you said on that call, I didn't even
let you talk to them so you would be covered.
Me: (softly) I see God.
God: Oh and that foot massager, it had a shortage that was going to
throw out all of the power in your house tonight. I didn't think you
wanted to be in the dark.
Me: I'm sorry God.
God: Don't be sorry, just learn to trust me.....in all things, the good
and the bad.
Me: I will trust you.
God: And don't doubt that my plan for your day is always better than
your plan.
Me: I won't God. And let me just tell you God, thank you for everything
today.
God: You're welcome child. It was just another day being your God, and
I love looking after my children.
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!
|
|
|
Roasting
Corn On The Grill
Husks on or off, there's really no need to soak the ears or remove the
silks (they'll come off with the husk). Place on hot grill. If husks
are on, let them char a bit to impart a wonderfully smoky flavor to the
corn and grill six to eight minutes. Or remove husks for beautiful
color and taste (the heat caramelizes the sugar in the corn) and grill
for 3 minutes.
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.
|
|
|
An Honest Resume
As Randy was working on re-spinning his resume' this past week, he
realized that we're never quite truthful on resume's and job
applications. We try to make ourselves look as good as possible,
usually better than we really are. So today, Randy thought he'd fill
out a job application the way he wants to rather than the way he should
...
NAME: Randy Allen
DESIRED POSITION: Reclining. Ha Ha. But seriously, whatever's
available. If I was in a position to be picky, I wouldn't be applying
here in the first place.
DESIRED SALARY: $185,000 a year plus stock options and a Michael Ovitz
style severance package. If that's not possible, make an offer and we
can haggle.
EDUCATION: Yup.
LAST POSITION HELD: Target for middle-management hostility.
SALARY: Less than I'm worth.
MOST NOTABLE ACHIEVEMENT: My incredible collections of hubcaps and beer
bottles.
REASON FOR LEAVING: It sucked.
HOURS AVAILABLE TO WORK: Any.
PREFERRED HOURS: 1:30 - 3:30 p.m., Monday, Tuesday, and Thursday.
DO YOU HAVE ANY SPECIAL SKILLS? Yes, but they're better suited to a
more intimate environment.
MAY WE CONTACT YOUR CURRENT EMPLOYER?: If I had one, would I be here?
DO YOU HAVE ANY PHYSICAL CONDITIONS THAT WOULD PROHIBIT YOU FROM
LIFTING UP TO 50 LBS?: Of what?
DO YOU HAVE A CAR?: I think the more appropriate question here would be
"Do you have a car that runs?"
HAVE YOU RECEIVED ANY SPECIAL AWARDS OR RECOGNITION?: I may already be
a winner in the Publisher's Clearinghouse Sweepstakes.
DO YOU SMOKE?: Only when set on fire.
WHAT WOULD YOU LIKE TO BE DOING IN FIVE YEARS?: Living in Bimini with a
fabulously wealthy super model who thinks I'm the greatest thing since
sliced bread. Actually, I'd like to be doing that now.
DO YOU CERTIFY THAT THE ABOVE IS TRUE AND COMPLETE TO THE BEST OF YOUR
KNOWLEDGE?: No, but I dare you to prove otherwise.
SIGN HERE: Scorpio with Libra rising
Source: http://www.humorbin.com/
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:
WHITE BEAN SOUP
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
3 Tablespoons light margarine
1 medium chopped onion
2 stalks chopped celery
1 medium chopped bell pepper
1 pound smoked sausage, sliced
1 (8 ounce) can tomato sauce
2 (15 ounce) cans Navy beans
1 (10 ounce) can chicken broth
2 cups water
Salt free seasoning to taste
TO PREPARE:
In heavy stock pot, saute chopped vegetables in margarine. Add sliced
sausage and tomato sauce. Simmer 15 minutes. Add beans (with juice),
broth, seasoning and water. (Mash one cup of beans for consistency).
Cook over medium heat for one hour.
QUINOA PIZZA BITES
~Shared by Linda
H., Rosharon, TX
Makes 40 bites
2 cups cooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 tsp minced garlic
1/2 cup fresh basil, chopped
1 cup chopped pepperoni slices (~1/2 of a 7 oz bag)
1/2 tsp seasoning salt
1 tsp paprika
1 tsp dried crushed oregano
pizza sauce for dipping
1. Preheat oven to 350 degrees.
2. Mix together all ingredients, except pizza sauce, in a medium mixing
bowl.
3. Distribute mixture into a greased mini muffin tin, filling each cup
to the top (1 heaping Tbs each), and press down gently to compact.
4. Bake for 15-20 minutes.
Nutritional Information: for 5 bites per My Fitness Pal: Calories -
175, Fat - 10g, Protein - 9g, Fiber - 2g, Calcium - 10mg
CHOCOLATE RICE
PUDDING PARFAIT WITH
GIANDUJA WHIPPED CREAM & CARAMELIZED RICE KRISPIES
~Shared by Doe,
Oliver, B.C., Canada
8 servings
The rice pudding can be made up to 3 days ahead, the whipped cream up
to 2 days ahead. Rice Krispies will keep up to one month in airtight
container. Gianduja(john-doo-yah) is chocolate that's blended with
ground hazelnuts.
For the Chocolate Rice Pudding:
3 c whole milk
2 1/2 tbsp sugar
pinch salt
1/3 c raw Arborio rice
5 oz good quality (Valrhona) bittersweet choc, f.c.
4 tbsp butter, sm pcs
1/2 c golden raisins, simmered in water until plump, then drained
1 recipe cream cheese mousse
For the Caramelized Rice Krispies:
4 tbsp superfine sugar
2 tbsp water
2 c rice Krispies
For the gianduja whipped cream:
8 oz heavy cream
3 oz gianduja choc or good quality bittersweet choc, chpd
To Make Pudding: In pot, combine milk, sugar, salt, and rice. Bring to
a boil over med high heat. Cook at vigorous simmer, stirring
occasionally until the rice is tender but not breaking apart and the
pudding is still a little soupy, but thicker than cream, about 15 mins.
Stir in the chpd choc and butter until well combined, the mix will
thicken. Mix in the raisins, if using. Divide among the eight glasses
you're using and chill until needed. Meanwhile make the cream cheese
mousse. Spoon equal amounts of the mousse over the pudding in the
glasses. Chill until needed at least 30 min.
To make The Caramelized Rice Krispies: In 3qt or larger pot, brig the
sugar and water to a boil over med high heat. Boil for one minute.
Sprinkle the rice Krispies over the syrup, stirring gently to coat- the
mix will clump. Keep stirring gently over med high- the rice will
separate- until the rice is golden brown- the pan may smoke a bit, 4-5
mins. Take from heat and immed dump the caramelized rice Krispies onto
a baking sheet to cool. When ready to use, break up clumps with your
hands.
To make the gianduja whipped cream: In pot bring the cream to a boil.
Add the chpd choc and whisk vigorously until melted. Transfer to
stainless steel bowl. Chill, covered, until the cream is well chilled
about 3 hrs. Whisk the cream until it forms soft peaks. Chill until
needed.
To assemble parfait: Take glassed with the pudding and mousse from
fridge. Sprinkle on generous layer of caramelized rice krispies and
then a spoonful of gianduja whipped cream. Finish with another
sprinkling of rice Krispies. Serve right away.
STEAK PIZZAIOLA
~Shared by Jim D.,
WA
2 pounds Bottom Round Steak sliced, 1/4 inch thick or more tender cut
left thicker
Salt & Pepper to taste
Red Pepper Flakes
1/4 cup olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chopped tomatoes
1/2 cup red wine
1/2 cup fresh parsley, chopped
Pound the steak with a mallet until thin if using bottom round. Season
the meat well with salt and pepper. Heat the olive oil in a heavy
skillet, and brown the meat well on both sides. Remove it and keep
warm. Add the onion and garlic to the pan and sauté until tender. Add
the tomatoes and the wine and season with salt and pepper and red
pepper flakes as needed. Lower the heat and simmer for about 15 minutes
or until the sauce has thicken. Return the meat to the pan and cook an
additional 10 minutes. Serve sprinkled with the fresh parsley.
Serves: 6
Note: A classic Neapolitan dish, which consists of bottom round steak
which is pounded to tenderize and then cooked in a spicy tomato sauce.
As the sauce resembles sauce used to make pizza, it was named
pizzaiola, or pizza style.
Source: http://www.sassy4daze.com/Recipes/Italian.html
CHICKEN THIGHS WITH
SPICY APRICOT GLAZE
~Shared by Mary H.,
Montreal, Canada
Serves 4 (2 thighs each)
Boneless, skinless chicken thighs will take about half the time to
grill over direct heat.
8 small chicken thighs, trimmed of excess fat
salt and pepper to taste
3/4 cup apricot or peach preserves
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 jalapeño pepper, diced
1 tablespoon minced garlic pinch of crushed red pepper flakes
salt and pepper to taste
2 green onions, thinly sliced, for garnish
cilantro sprigs for garnish
Preheat the grill to medium-high for direct heat. Coat the grill
rack with a flavorless oil, like canola. Place the chicken thighs
in a large bowl and season with salt and pepper. In a small
saucepan, stir apricot preserves, red wine vinegar, olive oil,
jalapeñno pepper, garlic and red pepper flakes. Heat until melted.
Remove 2 tablespoons of the apricot glaze nd add to chicken thighs in
the bowl. Toss to coat thighs. Set remaining glaze aside.
Sprinkle the chicken with salt and pepper and place on the grill, skin
side down. Grill until you get nice grill marks on the skin
side. Turn over and brush with some of the glaze.
Close the lid on the grill until the thighs are cooked through, about
25 to 30 minutes, depending on how big the thighs are. Baste
occasionally with more of the glaze, if desired.
The thighs are done when the internal temperature of the thickest part
is 165-170 degrees F.
Remove the chicken thighs from the grill and transfer to a serving
platter. Pour remaining glaze over the chicken, sprinkle with
green onions and garnish with cilantro sprigs.
Source: Montreal Gazette
SOUR CREAM APPLE BARS
~Shared by Luanne,
FL
1 cup Butter or Margarine, softened
1 cup Brown Sugar, packed
2 cups Quick Cooking Oats, uncooked
1 cup Flour
1 cup Chopped Walnuts
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Allspice
Filling:
1 cup Sour Cream
3/4 cup Sugar
2 tablespoons Flour
1 Egg
2 cups Apples, raw, shredded
Pre-heat oven to 350 degrees. Combine butter and brown sugar in a large
mixing bowl. Using an electric mixer, beat at medium speed until
creamy. Add remaining ingredients and continue beating until well
mixed. Press half of mixture in to the bottom of an ungreased 9x13 inch
baking pan, and bake for 8-10 minutes or until golden brown. Meanwhile,
combine all filling ingredients in a large mixing bowl and mix well.
Pour filling over hot crust, then crumble remaining crust mixture over
filling and press down lightly. Bake for 25-30 minutes or until top is
golden brown and center is set. Cool completely and cut into bars.
Store in refrigerator.
PORK AND MUSHROOM
CASSEROLE
~Shared by Jean,
Syracuse, NY
1 lb. pork tenderloin
3 slices bacon
1/3 cup diced onion
1/2 cup. canned mushrooms
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 cup sifted crumbs
1/4 cup mushroom liquid
Dice bacon and fry in skillet. Remove bacon and brown onion and
mushrooms in drippings. Remove and combine with bacon. Cut pork into
pieces 1/2 inch thick. Season dip in egg and crumbs. Brown in remaining
bacon drippings. Fill a 1 quart casserole with alternate layers of meat
and vegetables. Add mushroom liquid. Cover. Bake in moderate oven (350
degrees) 1 hour. May be prepared ahead of time. Serves 4.
OVEN-BRAISED PULLED
PORK WITH BARBECUE
SAUCE
~Shared by Johnny
L., LA
Serves a Crowd
Ingredients:
4-5 pound Boston butt pork roast
1 teaspoon salt, or more to taste
1 teaspoon black pepper
2 tablespoons vegetable oil or more as needed
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons tomato paste
1/4 cup honey
2 1/2 cups low-sodium beef broth
1 cup bottled barbecue sauce, your favorite
salt, pepper, and hot sauce to taste
Method:
Preheat oven to 475F. Sprinkle pork butt with salt and pepper; rub into
meat. Set aside while you prepare the barbecue sauce; it should
approach room temperature.
Heat oil in a large skillet over medium-high heat, add onions, and
saute 5 to 10 minutes until soft and beginning to brown. Push onions to
side of pot and allow hot oil to accumulate in center of pan. Add a bit
more if necessary. Add the garlic and ginger and saute 1 minute or
until fragrant. Add tomato paste and honey and saute 2 minutes. Add
broth; bring to a low boil and simmer 2 minutes.
Place pork butt in a large roasting pan, pour sauce over, cover and
seal tightly with heavy-duty foil. Place in 475F oven, close oven door
and immediately reduce heat to 300F. Braise undisturbed for 6 hours.
Remove pan from oven and carefully open foil; using tongs, remove pork
to a platter and tent with foil from baking pan.
Pour cooking liquid from the baking pan into a sauce pan and let sit
for 20 minutes; skim off and discard fat that rises to the surface.
Bring to a simmer over medium-high heat and simmer until sauce has
reduced by two-thirds. Add bottled barbecue sauce and stir well. Taste,
adjust salt, pepper, and hot sauce.
While sauce is reducing, pull the pork butt with two forks into long,
succulent threads; discard excess fat.
Toss the pulled pork with a bit of sauce to moisten, dish up the rest
of the sauce to pass on the side.
CRISPY CHINESE
NOODLES WITH EGGPLANT
AND PEANUTS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 medium eggplant, cubed
1 teaspoon salt
16 ounces fresh Chinese wheat noodles
2 tablespoons sherry
1 tablespoon cornstarch
1/4 cup red wine vinegar
1/3 cup water
1 tablespoon minced fresh ginger root
1 tablespoon white sugar
2 tablespoons vegetarian fish sauce
2 cups sliced onion
3 tablespoons canola oil
4 cloves garlic, minced
1 red bell pepper, julienned
4 tablespoons chopped, unsalted dry-roasted peanuts
1 tablespoon chopped fresh mint (optional)
Place the eggplant cubes into a colander. Add the salt and toss well.
Let the eggplant drain for 15 minutes, then rinse it lightly with
water. Let the eggplant drain again in the colander.
Bring a large pot of water to a boil. Add the noodles and boil them for
about 5 minutes, until they are tender. Drain and rinse well with cold
water. Let the noodles drain in a colander for at least 10 minutes.
Combine the sherry with the cornstarch in a small bowl. Mix well and
set aside.
In a saucepan combine the red wine vinegar, water, ginger, sugar,
imitation fish sauce and onions. Bring the mixture to a boil, turn the
heat to low and let the mixture simmer for 5 minutes.
In a large skillet, preferably non-stick, heat 1 1/2 tablespoon oil
over medium-high heat. Add the eggplant, and cook it for 5 minutes,
stirring frequently. Add the garlic and red pepper and cook, stirring
occasionally for 5 minutes more or until the eggplant softens. Add both
the onion-vinegar mixture and the cornstarch-sherry mixture. Cook for 2
to 3 minutes, stirring occasionally. Keep the mixture warm.
In a large non-stick skillet heat the remaining 1 1/2 tablespoons oil
over medium-high heat. When the oil begins to smoke, add the noodles,
then place two or three plates on top of them so that more surface area
will brown. Let the noodles sit over medium-high heat for 5 minutes.
When the noodles have developed a golden brown crust on the underside
remove the plates, turn the noodles over with a spatula and cook them 5
minutes on the other side. Then take the pan off the heat.
Add the peanuts to the eggplant mixture, and spoon it onto plates.
Divide the noodles into four parts, and place them atop the vegetables
and sauce. Sprinkle with mint, if you like, and serve.
MAGICAL STUFFED
CUPCAKES
~Shared by Treva
K., NC
Serves: 18
Cooking Time:20 min
1 (18.25-ounce) package white cake mix, prepared according to package
directions
3/4 cup rainbow sprinkles
1 (4-serving-size) package instant vanilla pudding
1 & 1/2 cups milk
1 & 1/2 cups frozen whipped topping, thawed
18 maraschino cherries
Decorative sugar crystals for garnish
1. Preheat oven to 350 degrees F. Coat 18 cupcake tins with cooking
spray.
2. Stir sprinkles into batter and spoon evenly into prepared tins. Bake
according to package directions; let cool.
3. Meanwhile, in a medium bowl, whisk pudding and milk 2 minutes, or
until thickened.
4. When cupcakes are completely cooled, turn upside down on a serving
platter. Using a knife, make 2 cuts halfway through each cupcake,
forming an “X.” Open up cupcakes a bit and evenly spoon pudding into
each cupcake. Top each with a dollop of whipped topping, a cherry, and
a sprinkle of decorative sugar. Serve, or cover and chill until ready
to serve.
Source: MR. FOOD
CHEWY RASPBERRY
ALMOND BARS
~Shared by Marilyn
M., Canton, OH
1 1/2 cups quick-cooking oats
1 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds
Heat oven to 375°F. Spray 9-inch square pan with baking spray with
flour; set aside.
In large bowl, mix oats, flour, brown sugar and salt.
Cut in butter, using pastry blender (or pulling 2 table knives through
mixture in opposite directions), until mixture looks like coarse
crumbs. Reserve 1 cup mixture for topping.
To remaining mixture, stir in egg until just moistened.
Press dough firmly and evenly into bottom of pan, using fingers or
bottom of measuring cup. Spread with jam.
Arrange raspberries over jam. Stir almonds into reserved crumb
mixture; sprinkle evenly over raspberries.
Bake 30 to 35 minutes or until top is golden. Cool completely on
cooling rack. Cut into 4 rows by 4 rows.
Makes 16 bars
PORK TENDERLOIN
CASSEROLE
~Shared by Jean,
Syracuse, NY
8-ounce bag medium noodles
2 lbs. pork tenderloin, cut bite-size pieces
3 small. onions, cut up fine
Small green pepper, cut into pieces
2 cans tomato soup
1 cup water
1/4 cup Parmesan cheese
Make an 8-ounce bag medium noodles according to directions. Put in
layers in casserole. Over this pour 2 cans tomato soup and 1 cup water.
Sprinkle over top with Parmesan cheese. Cover tightly. Bake 2 hours at
350 degrees.
Serves 6-8.
MAMA REED'S VANILLA
WAFER CAKE
~Shared by Johnny
L., LA
Ingredients
6 whole eggs
3.5 oz can of coconut (if you use bagged sweetened flaked coconut, just
use 1 cup - don't use frozen)
1/2 cup milk
12 ounce box vanilla wafers (Mama says don't use generic ~eyeroll~ I'll
do a "no comment" on that one coz y'all know what I do...)
2 C sugar
1 C chopped nuts (we use pecans)
Instructions
1. Beat eggs well. Crush vanilla wafers. Mix wafers and all other
ingredients into eggs. Pour into greased and floured tube pan. Bake at
350 for one hour or until toothpick inserted in center comes out clean.
BEEF AND VEGETABLE
RAGOUT (FRENCH STEW)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3/4 pound beef tenderloin, cut into 1/2 inch strips
1 tablespoon olive oil
1 1/2 cups fresh mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can beef broth
1/4 cup port wine
2 cups sugar snap peas
1 cup cherry tomatoes, cut in half
Heat olive oil in a large skillet over medium-high heat. Brown meat 2
to 3 minutes. Remove meat to paper towels. Stir in mushrooms, onion,
and garlic; cook until onion is soft.
Sprinkle in flour, and stir well to mix. Season with salt and pepper.
Stir in broth and wine; cook, stirring occasionally, until sauce is
thickened. Stir in peas; cook 2 to 3 minutes more. Return meat to
skillet. Stir in tomatoes, and heat through.
CHOCOLATE-COVERED
BANANA CAKE
~Shared by Treva
K., 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
OATMEAL-RAISIN
COOKIE PIE
~Shared by Marilyn
M., Canton, OH
1 (6 oz) graham cracker pie crust *
3 eggs
1 cup light corn syrup
1/2 cup packed brown sugar
3 Tbsp. butter, melted
3/4 cup quick-cooking oats
1 Tbsp. all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup Sun-Maid Natural Raisins
Heat oven to 325 F. Beat together eggs, corn syrup, sugar and butter.
Add remaining ingredients and mix well. Pour into crust. Place on
baking sheet. Bake for 45 to 50 minutes or until top is golden brown
and filling is "just set" in center. Allow to cool completely.
*You can use a graham crust as suggested in the recipe or a store
bought, unbaked pie shell of your choice. I'm using my unbaked Mix in
Pan pie crust, see recipe below:
Mix In Pan Pie Crust
1 1/2 cups flour
1 1/2 teaspoons sugar
1 teaspoons salt
1/2 cup cooking oil
2 Tbsp. milk
Mix flour, salt, and sugar in pie pan. Slowly add milk and oil. Mix
well with a fork and pat out to fit pan. Bake at 350 until brown,
usually about ten minutes.
APPLE BLACKBERRY PIE
~Shared by Jean,
Syracuse, NY
INGREDIENTS
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup cold butter or margarine
4 to 6 tablespoons cold water
FILLING:
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
DIRECTIONS
In a bowl, combine the flour, sugar, salt and cinnamon; cut in butter
until crumbly. Gradually add water, tossing with a fork until dough
forms a ball. Divide dough in half. Roll out one portion to fit a 9-in.
pie plate; place pastry in plate and trim even with edge.
In a bowl, combine apples and blackberries. Combine the brown sugar,
cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat.
Pour into crust. Roll out remaining pastry to fit top of pie; place
over filling. Trim, seal and flute edges. Cut slits in pastry. Add
decorative cutouts if desired. Cover edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake
40-50 minutes longer or until lightly browned and filling is bubbly.
Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
SERVINGS 6-8
BUTTERMILK BATTERED
FRIED SHRIMP
~Shared by Johnny
L., LA
4 to 6
Ingredients:
oil for frying
2 dozen large Louisiana shrimp, peeled
salt and freshly ground pepper
2 cups all-purpose flour
2 teaspoons cayenne pepper
1 cup well-shaken buttermilk mixed with 2 teaspoons Creole mustard
(optional)
Method:
Place the shrimp in a medium bowl and season with 1/2 teaspoon salt and
1/ 4 teaspoon pepper.
In a separate bowl whisk together the flour, 1-1/2 tablespoons salt, 1
tablespoon pepper and the cayenne.
Heat oil to 350°F in a large pot or deep fryer.
Pour the buttermilk mixture over the shrimp and, working in batches,
toss them in the seasoned flour. Slip the battered shrimp into the hot
oil and cook until golden and crisp, about 5 minutes. Drain on paper
towels or brown paper. Serve them straight up or load them on to slabs
of French bread for po-boys.
Source: Jyl Benson, Kitchen & Culture
SMOKED SAUSAGE
STUFFED PASTA SHELLS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3/4 lb. smoked sausage chopped
30-36 jumbo macaroni shells
1 lb. ricotta cheese
1 egg beaten
6 oz. shredded Mozzarella
1/2 C. chopped parsley
1/4 C. Parmesan cheese
1/2 t. basil
1/2 t. oregano
1 jar spaghetti sauce
1/3 C. water
Prepare shells according to package directions. Preheat oven to 375.
Combine ricotta cheese and egg. Add Mozzarella, parsley, Parmesan
cheese, basil and oregano. Stir in sausage. Combine spaghetti sauce and
water in small bowl. Put 3/4 C. of the sauce in bottom of baking dish.
Fill shells with sausage-cheese mixture and place in pan. Pour
remaining sauce over top. Bake 35 minutes or until stuffed shells are
heated through and cheese melts.
MEDITERRANEAN CRAB
SALAD
~Shared by Treva
K., NC
Feeling crabby? Well, we have a shell of a salad for you. This
scrumptious seafood salad is loaded with some great-tasting greens as
well as a host of tasty toppers. It is certain to put a smile on your
face. Serve as a side dish or a main meal.
Serves 4
1 lb. crabmeat
1/2 cup black olives, sliced
1 (7 oz.) jar roasted red peppers
6 cups mixed greens
1/2 cup goat cheese or feta cheese, crumbled and divided
2 oz. freshly squeezed lemon juice
1 & 1/2 tsp. Dijon mustard
1/4 cup shallots or green onions, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
2/3-cup extra virgin olive oil
1 (6 oz.) jar of artichoke hearts, drained and quartered
Whisk together lemon juice, mustard, shallots or green onions, salt,
pepper, and oregano in a large bowl.
Gradually whisk in oil. Remove and reserve 1/3 cup dressing.
To the remaining dressing in large bowl, add crabmeat, artichokes,
olives, and roasted peppers.
Place the greens and half of the goat cheese or feta cheese in a salad
bowl.
Drizzle with reserved 1/3 cup dressing and mix lightly until leaves are
evenly coated.
STRAWBERRY LEMONADE
BARS
~Shared by Marilyn
M., Canton, OH
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all purpose flour
1/4 tsp salt
Preheat oven to 350F. Lightly grease a 9×13-inch baking
pan; set aside. Begin by making the crust. In a large bowl, cream
together sugar and butter, until smooth and fluffy. Working at a low
speed, gradually beat in flour and salt until mixture is crumbly. Pour
into prepared pan and press into an even layer. Bake for about 17
minutes, until set at the edges.
Filling
1 cup fresh lemon juice
2-3 tsp lemon zest
1/2 cup pureed strawberries (about 3/4 cup berries)
1 1/4 cups sugar
4 large eggs
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
While the crust bakes, prepare the filling. In the bowl of a food
processor, combine lemon juice, lemon zest, strawberry puree, sugar and
eggs and process until smooth. Add in flour, baking powder and salt,
then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking.
Return pan to oven and bake for 23-26 minutes, until the filling is set
(There will be a light colored "crust" on top from the sugar in the
custard - nothing to worry about).
Sprinkle the bars with some powdered sugar. Cool completely
before slicing and use a damp knife to ensure clean slices. Store bars
in the refrigerator, especially on a hot day. Makes 24 bars.
Source: From Baking Bites
VEGETABLE SOUP
~Shared by Jean,
Syracuse, NY
1 lb. flank steak (or similar cut); cut up
2 potatoes; chopped
1 qt. canned tomatoes
1 pt. canned corn
1 pt. canned green. beans
1 onion, chopped
2 cups chopped cabbage
1/4 cup sugar
1/2 cup celery
salt and pepper to taste
Combine in crockpot. (you may not need all the juice from the corn and
gr.beans) Cook on low at least 8-10 hours. You can use home canned or
store bought vegetables.
FROG AND SHRIMP GUMBO
~Shared by Johnny
L., LA
5 lbs. frogs, skinned and cleaned
3 lbs. medium shrimp, peeled and deveined
Zatarain’s Liquid Crab Boil seasoning
½ cup oil
½ cup flour
3 medium onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 tsp minced garlic
1 can diced Rotel tomatoes
3 qts water
2 tsp salt
1 tsp black pepper
1 tsp red pepper
dash all spice
dash ground cloves
¼ tsp ground thyme
½ tsp ground basil
½ tsp ground oregano
1 tsp chili powder
2 bay leaves
1 ½ lbs frozen okra
½ cup chopped green onion tops
½ cup chopped parsley
Place frogs in a large pot and cover with water. Add a capful or
two of crab boil seasoning.
Bring to a boil and boil 30 – 60 minutes or until the meat separates
from the bones.
Strain the meat through a colander and set meat aside. Once cool,
remove meat from bones.
Using the oil and flour make a roux in a large heavy pot (Dutch oven
works great) to the color of a brown paper bag.
Add the onions, garlic, bell pepper and celery. Cook until tender
stirring constantly.
Add the tomatoes and simmer 30 minutes stirring often.
Add the water and the rest of the seasonings except the green onion and
parsley. Stir well.
Gently boil for 20 – 25 minutes. Add the frog meat and okra.
Simmer for 2 – 3 hours. The longer you simmer it the better the
taste. Stir occasionally.
Add the shrimp, green onion and parsley the last 20 minutes.
Serve over cooked rice if desired and enjoy.
Note: The okra used should be frozen. If you use fresh okra, cut
it up and fry it until it ceases to be “slimy”.
CROCKPOT SPAGHETTI
SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 lb. ground beef
1 onion
1 green pepper
2 cans mushrooms
2 cans tomato paste
2 cans tomato sauce
2 T. brown sugar
1 garlic clove
1 t. salt
1 t. garlic powder
3 T. oregano
1 T. Italian seasoning
2 T. sugar
1 T. basil
1/8 t. cajun seasoning
1/2 t. red pepper
1/2 t. thyme
2 T. flour
1 t. onion powder
2 cans diced tomatoes
1 can beef broth
1 28 oz. tomato juice
Cook on low 8-10 hours.
STRAWBERRY CREAM PIE
~Shared by Treva
K., NC
Yield: Makes 8 servings
Total: 5 Hours, 45 Minutes
Hands On: 35 Minutes
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup sugar, divided
3 cups half-and-half
6 egg yolks
2 teaspoons vanilla extract
1 (9-oz.) package chocolate wafer cookies
1/2 (4-oz.) semisweet chocolate baking bar, chopped
1/2 cup butter, melted
1 qt. fresh strawberries
1/4 cup red currant jelly
1 tablespoon orange liqueur
1. Whisk together first 3 ingredients and 2/3 cup sugar in a
medium-size heavy saucepan. Whisk together half-and-half and next 2
ingredients in a small bowl; gradually add to cornstarch mixture,
whisking constantly.
2. Bring to a boil over medium heat, whisking constantly, and cook,
whisking constantly, 1 minute. Remove from heat, and transfer to a
bowl; cover and chill 4 to 24 hours.
3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a
food processor 8 to 10 times or until finely crushed. Stir together
cookie crumb mixture, melted butter, and remaining 1/3 cup sugar;
firmly press mixture on bottom, up sides, and onto lip of a lightly
greased 9-inch pie plate.
4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool
completely (about 30 minutes).
5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10
strawberries in half, and arrange around outer edge of pie (leaving
tops on, if desired); hull and slice remaining strawberries, and
arrange in center of pie.
6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or
until melted. Remove from heat, and stir in liqueur. Brush jelly
mixture gently over strawberries. Chill, uncovered, 30 minutes.
Source: Southern Living APRIL 2012
TACO LASAGNA
~Shared by Marilyn
M., Canton, OH
1 pound lean ground beef
1 (1.25 oz) package taco seasoning
1 (11 oz) can yellow corn with red and green peppers, drained
1/2 cup water
1 (8 oz) container soft onion-and-chive cream cheese
2 cups (8 oz) shredded Cheddar-Monterey Jack cheese blend, divided
4 1/2 cups salsa
9 no-boil lasagna noodles
Toppings: sour cream, chopped fresh cilantro
Cook ground beef in a large skillet over medium-high heat, stirring
until it crumbles and is no longer pink; drain and return to skillet.
Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered,
stirring occasionally, 5 minutes or until thickened. Add cream cheese,
stirring until melted. Remove from heat, and stir in 1 cup
Cheddar-Monterey Jack cheese.
Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking
dish. Layer with 3 lasagna noodles (noodles should not touch each other
or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
Repeat layers using 3 lasagna noodles, remaining ground beef mixture,
and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa,
covering noodles completely. Sprinkle evenly with remaining 1 cup
Cheddar-Monterey Jack cheese.
Bake, covered, at 375F for 30 minutes. Uncover and bake 10 to 15 more
minutes or until cheese is melted and edges are lightly browned. Let
stand 5 minutes. Serve with desired toppings.
Yield - Makes 9 servings.
EASY CHEESY GRILLED
POTATOES
~Shared by Jean,
Syracuse, NY
4 to 6 potatoes, unpeeled, cut into 1 to 1 1/2 inch cubes
1 medium onion, sliced & separated into rings
4 to 6 slices cheese (1 slice per potato)
Salt & pepper to taste
Slice the onion and cube the potatoes. Place on a large sheet of
heavy-duty aluminum foil, layering potatoes and onions twice. Place the
cheese slices on top and close the foil tightly. Place on grill for 30
to 45 minutes while grilling other meat. These potatoes are so good you
may need to double the recipe! (Make 2 foil packs when doubling!)
PEACH-AND-BLUE
CHEESE BITES
~Shared by Linda
H., Rosharon, TX
Pair tangy Gorgonzola cheese with a sweet peach spread for an
impressive and delicious display of bite-sized tartlets.
24 Flaky Tartlet Shells
2 ounces Gorgonzola cheese
1/2 cup peach fruit spread
3 tablespoons chopped roasted salted almonds
1. Preheat oven to 350°. Arrange Flaky Tartlet Shells on a baking
sheet. Cut Gorgonzola cheese into 24 very small pieces. Spoon 1/4
rounded teaspoonful peach fruit spread into each shell; top with
cheese. Sprinkle evenly with chopped roasted salted almonds. Bake
tartlets at 350° for 5 to 6 minutes or until cheese is melted. Note:
For testing purposes only, we used Smucker's Simply Fruit Peach
Spreadable Fruit.
Ginger-Brie Bites: Prepare Peach-and-Blue Cheese Bites as directed,
substituting ginger preserves for peach fruit spread and 3 oz. Brie,
rind removed, for Gorgonzola cheese.
Pear-Havarti Bites: Prepare Peach-and-Blue Cheese Bites as directed,
substituting pear preserves for peach fruit spread and 2 oz. Havarti
cheese for Gorgonzola cheese.
MARCELLE'S POTATO
SALAD
~Shared by Johnny
L., LA
Makes 10 to 12 servings
3 to 4 pounds medium-size red potatoes, scrubbed
8 hard-boiled eggs, peeled and coarsely grated (on a box grater)
Salt, freshly ground black pepper and cayenne pepper
Boil the potatoes in lightly salted water until tender. Remove from the
heat, drain and cool. Peel the potatoes and cut into chunks.
Alternately layer the potatoes and eggs in a large bowl, seasoning with
salt, black pepper and salt on each layer. Add the mayonnaise (follows)
and toss gently (so as not to break up the potatoes) to mix.
Quick Mayonnaise
Makes about 1-1/4 cups
1 large egg
2 tablespoons fresh lemon juice
1 cup vegetable oil
Salt and freshly ground black pepper
Pinch of sugar
Hot sauce to taste
Blend the egg and the lemon juice in a food processor or blender for 15
seconds. With the processor or blender running, slowly pour oil through
the feed tube. The mixture will thicken. Season with salt, pepper and
hot sauce and pulse to blend. Store in an airtight container in the
refrigerator for at least 1 hour before using.
Note: Since the mayonnaise is made with a raw egg, it's best to use
within 24 hours.
CHOCOLATE CHIP
COFFEE CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 C. chopped walnuts or pecans
3/4 C. semisweet chocolate pieces
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 t. ground cinnamon
2 C. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 C. granulated sugar
1/2 C. butter softened
2 eggs
1 (8 oz) carton sour cream
1 t. vanilla
Preheat oven to 350. Grease a 9x13 baking dish; set aside. For filling,
in a medium bowl combine nuts, chocolate pieces, the 1/2 C. sugar,
brown sugar and cinnamon; set aside.
In a small bowl combine flour, baking powder, baking soda and salt; set
aside. In a large mixing bowl combine the 1 C. granulated sugar and
butter; beat with an electric mixer on medium speed until well
combined. Add eggs; beat until combined. Beat in sour cream and
vanilla. Add flour mixture to the beaten mixture, beating until smooth.
Batter will be thick. Set aside 1 cup butter.
Evenly spread remaining batter in the prepared pan. Sprinkle filling
over batter. Spoon reserved batter over filling in small mounds.
Bake about 40 minutes or until a wooden toothpick inserted in the
center comes out clean. Cool slightly, serve warm.
CREAMY WATERMELON
PIE
~Shared by Treva
K., NC
1 pkg. watermelon gelatin
1/4 c. boiling water
12-oz. frozen whipped topping, thawed
2 c. watermelon, seeded & cubed
1 graham cracker crust
In a large bowl, dissolve the gelatin in boiling water. Cool the
mixture to room temperature. Whisk in the whipped topping and fold in
the cubed watermelon. Spoon mixture into crust. Refrigerate for 2 hours
or until set.
Source: Susan’s Dose
SPARKLING KISSES
~Shared by Marilyn
M., Canton, OH
On those occasions when you find yourself with extra egg whites left
over from a recipe calling for yolks, don't throw them away or give
them to the dog: make meringues, those light-as-air, nonfat cookies
that go together in a flash, then crisp up ever so gradually in a slow
oven.
4 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup (3 1/2 ounces) Baker's Special, extra-fine, castor, or
granulated sugar
1 teaspoon vanilla extract (or the extract of your choice)
sparkling sugar crystals
Preheat oven to 250°F. Lightly grease (or line with
parchment) two large baking sheets.
In a large bowl, beat the egg whites till foamy, then add the salt and
cream of tartar. Add the sugar gradually, continuing to beat, until the
meringue is thick and glossy, and forms stiff peaks. Stir in the
vanilla or other flavoring at the end.
Drop meringue by tablespoonfuls (a tablespoon cookie scoop works well
here) onto the prepared baking sheets. Sprinkle each with sparkling
sugar crystals.
Bake for 1 hour, then turn off the oven and let the kisses cool in the
unopened oven (don't peek!) for 2 1/2 to 3 hours (1 1/2 to 2 hours for
meringues that are chewy in the center, rather than crisp all the way
through).
Yield: about 30 meringues.
SHONEY'S COUNTRY
FRIED STEAK
~Shared by Jean,
Syracuse, NY
3 cups water
2 cups flour
2 teaspoons salt
1/4 teaspoon black pepper
4 4 Ounce cube steaks, trimmed, flattened
1-1/2 Tablespoons ground beef, lean
1/4 cup flour
2 cups chicken broth
2 cups milk
1/4 teaspoon black pepper
1/4 teaspoon salt
Put water in medium bowl. Sift flour, salt, and pepper together in
another bowl. Dip steaks in water, then in dry mixture. Repeat. Lay
coated steaks on wax paper and freeze for 3 hours. Deep fry steaks in
350 degree oil for 8-10 minutes. Drain on paper towels. Brown ground
beef in skillet. Stir in flour, then remaining ingredients. Bring to
boil, then simmer until thick. Pour gravy over steaks.
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!
|
|
|
LOW FAT CHICKEN PEPSI FREEZER RECIPE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 lbs chicken breasts, boneless & skinless
1 small sliced onion
1/2 c ketchup
1 cup diet Pepsi (or other cola)
2 carrots, cut matchstick style
Spray frying pan with non-stick cooking spray and brown chicken on all
sides. Place in freezer container. In a small bowl, combine remaining
ingredients, stirring well. Pour sauce over chicken. Cover and freeze.
To serve, thaw overnight in refrigerator. Bake in oven at 350F for 1
1/2 hours or until cooked through. Serve over rice.
BREAKFAST BAKE
~Shared by Treva
K., NC
1 can (8-oz.) reduced-fat crescent dinner rolls
1 pkg. (8-oz.) Oscar Mayer smoked ham, chopped
6 eggs
1/2 cup cold 2% milk
1/2 tsp. pepper
1 cup 2% shredded cheddar cheese
1 cup 2% shredded mozzarella cheese
1. Heat oven to 350 F. Unroll dough in 13 x 9-inch baking dish; press
to cover bottom of dish, firmly pressing holes and seams together to
seal.
2. Sprinkle ham over crust. Beat eggs, milk and pepper with whisk until
blended; pour over ham. Top with cheeses Bake 25 min. or until center
is set.
Source: Eating Well
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!
|
|
|
GOULASH SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Ingredients
- 1 cup chopped onion
- 1 clove garlic, minced
- 1/2 pound lean round steak, cut into 1/2" cubes
- 4 cups water
- 1 beef bouillon cube
- 1-2 tablespoons paprika
- 1/2 teaspoon Morton Lite Salt Mixture
- 2 ounces tomato paste (or substitute 1 peeled tomato, cut up)
- 1 medium potato, peeled and diced
Directions
In a large, heavy soup pot sprayed with non-stick spray, stir-fry onion
and garlic until golden brown. Remove from pot and set aside. Re-spray
pot with non-stick spray and brown beef cubes over medium-high heat.
Add cooked onion and garlic to pot. Add water, bouillon cube, paprika,
Morton Lite Salt Mixture and tomato paste or tomato. Cover and simmer
for 4 hours. Add potato and simmer for 15 minutes longer.
Nutritional Information (Per Serving): Calories: 91, Protein: 10 g,
Sodium: 290 mg, Cholesterol: 23 mg, Carbohydrates: 8 g; Fat: 2 g
Diabetic Exchanges: 1 Lean Meat, 1/2 Bread/Starch
Source: Deliciously Healthy Favorite Foods Cookbook by Suzi Castle
http://www.amazon.com/exec/obidos/ASIN/0964742322/atozreci-20
PORK TENDERLOIN
CUTLETS WITH MUSTARD
CREAM
~Shared by Mary S.,
Nashville, TN
Yield: 6-8 servings
Ingredients
- 1/4 pork tenderloins (each 3/4 to 1 pound), fat trimmed
- 1/2 teaspoon salad oil or olive oil
- 1 pound mushrooms, rinsed and sliced thinly
- 2 tablespoons minced shallots or green onion
- 3 cloves garlic, minced or pressed
- 2 tablespoons balsamic vinegar
- 1/2 cup liquid nonfat, nondairy creamer or whipping cream
- 3 tablespoons Dijon mustard
- 1 teaspoon Worcestershire
- 1/2 teaspoon dried rubbed sage leaves
- 1 tablespoon lemon juice
- 1/4 teaspoon sugar substitute (i.e.: Equal)
- About 1/4 cup minced chives or green onion tops
- Salt and pepper
Directions
Cut tenderloins across the grain into 1-inch-thick slices. Place pieces
of meat well apart between sheets of plastic wrap. Pound firmly and
gently with a flat mallet until meat is evenly about 1/4 inch thick; if
making ahead, roll up meat in plastic wrap and seal in a plastic bag.
Chill up to 1 day.
Rub bottom of a nonstick 10-12 inch frying pan with a light coating of
oil. Place pan over medium-high heat; add mushrooms, shallots, garlic,
and vinegar; stir often until mushroom liquid evaporates and slices
begin to brown lightly, 10-12 minutes. Pour from pan into a container
and keep warm.
Rub pan bottom lightly with more oil and place over high heat. When pan
is hot, fill with some of the pork (do not crowd). Turn pieces just as
edges turn white; cook until no longer pink in center (cut to test),
about 1-1/2 to 2 minutes total. As cooked, transfer pork to container
with mushrooms. Repeat until all the pork is cooked.
To pan, add the creamer, mustard, Worcestershire, sage, lemon juice,
and alternative sweetener. Stir over high heat until boiling
vigorously; drain any liquid from pork and mushrooms into pan and
return to a boil. Remove sauce from heat. Quickly arrange on warm
dinner plates equal portions of the meat with mushrooms on top. Pour
sauce over servings and sprinkle with chives. Season to taste with salt
and pepper.
Nutritional Information (Per Serving): Calories: 141, Protein: 19 g,
Sodium: 226 mg, Cholesterol: 55 mg, Carbohydrates: 5.6 g; Fat: 3.8 g
Diabetic Exchanges: 2-1/2 Low-Fat Meat, 1 Vegetable
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
GRILLED FISH WITH
FRUIT AND CITRUS
VINEGAR
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 1-1/2 pounds (1-inch thick) Pacific Halibut, Sturgeon, or
Swordfish
- 1 tablespoon salad oil or olive oil
- 1 cup chopped ripe mango
- 1 cup rinsed, drained blackberries
- 2 tablespoons chopped fresh cilantro (coriander)
- About 1 cup grapefruit, other citrus, or chili vinegar
- Salt and Pepper
Directions
Rub fish with oil. Place on a greased grill over a solid bed of
medium-hot coals (you can hold your hand at grill level 4 to 5
seconds). Turn occasionally until fish is no longer translucent in
center (cut to check), about 10 minutes.
Place fish on 4 plates. Top with mango, blackberries, cilantro, and
half of the vinegar. Season with salt, pepper, and remaining vinegar to
taste.
Nutritional Information (Per Serving): Calories: 271, Protein: 36 g,
Sodium: 93 mg, Cholesterol: 54 mg, Carbohydrates: 14 g; Fat: 7.5 g
Diabetic Exchanges: 2-1/2 Low-Fat Meat, 1 Vegetable
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
CHOCOLATE ALMOND
MERINGUES
~Shared by Mary S.,
Nashville, TN
Yield: About 2 1/2 dozen
Serving size: 1 meringue cookie
INGREDIENTS
- 1/2 cup sugar, divided
- 1/4 cup ground almonds
- 1 tbsp. unsweetened cocoa
- 1 tsp. cornstarch
- 2 egg whites
- 1/8 tsp. cream of tartar
- 1/2 tsp. vanilla (or 1/4 tsp. almond extract)
DIRECTIONS
Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with
non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with
almonds, cocoa and cornstarch.
In a stainless or glass bowl, beat egg whites with an electric mixer
until frothy. Add cream of tartar and beat on high speed until soft
peaks form. Gradually add flavoring and remaining sugar. Beat until
stiff and shiny. Gently fold cocoa mixture into meringue.
Drop cookie mixture from a teaspoon onto the baking sheet to form small
mounds. Leave about 2 inches between each mound. (Mixture could also be
piped through a large pastry bag fitted with a large star tube.) Bake
at 250 degrees F for 40 minutes. Cookies should be dry and slightly
browned. Cool completely. Store in a tightly covered container.
Nutritional Information Per Serving: Calories: 18, Protein: trace,
Sodium: 7 mg, Cholesterol: 0 mg, Carbohydrates: 4 g; Fat: trace
Source: MealLeaniYUMM!
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!
|
|
|
FETA EGGS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 tablespoon butter
1/4 cup chopped onion
4 eggs, beaten
1/4 cup chopped tomatoes
2 tablespoons crumbled feta cheese
salt and pepper to taste
Melt butter in a skillet over medium heat. Saute onions until
translucent. Pour in eggs. Cook, stirring occasionally to scramble.
When eggs appear almost done, stir in chopped tomatoes and feta cheese,
and season with salt and pepper. Cook until cheese is melted.
CAROLINA CRAB CAKES
~Shared by Maggie,
TX
This recipe seems lengthy but is comprised of ingredients found in many
pantries.
2 Servings
Prep: 10 min. + chilling
Cook: 10 min.
Ingredients
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup mayonnaise
1 teaspoon grated onion
1/2 teaspoon minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/8 teaspoon seafood seasoning
1/8 teaspoon ground mustard
Dash pepper
Dash hot pepper sauce
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
MUSTARD SAUCE:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
Directions
In a small bowl, combine the first 10 ingredients. Fold in crab.
Refrigerate for 30 minutes. Meanwhile, combine sauce ingredients. In a
large skillet, heat oil over medium heat. Drop crab mixture by 1/4
cupfuls into the pan; cook for 3-5 minutes on each side or until golden
brown. Serve with sauce.
Nutrition Facts: 2 crab cakes with 2 tablespoons sauce equals 553
calories, 46 g fat (8 g saturated fat), 206 mg cholesterol, 875 mg
sodium, 9 g carbohydrate, trace fiber, 22 g protein.
Source: Taste of Home
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!
|
|
|
BACON AND EGGS CASSEROLE
PERFECT for Dad on his
special day.
Yield: 8-10 Servings
Prep: 20 min.
Bake: 40 min.
Ingredients
4 bacon strips
18 eggs
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1/4 cup sliced green onions
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to
paper towel to drain. In a large bowl, beat eggs. Add milk, cheese,
sour cream, onions, salt and pepper. Pour into a greased 13-in. x 9-in.
baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at
325° for 40-45 minutes or until knife inserted near the center comes
out clean. Let stand for 5 minutes.
Source: Taste of Home 2012
HEARTY CHICKEN
POSOLE STEW
If you’ve never tried posole, you’ll love adding this stew to your
CarbLovers menu! It's traditionally served in Mexico at Christmastime,
but we think it’s delicious anytime of year.
Yield: 4 Servings
1 tablespoon olive oil
1 small onion, chopped
2 cloves minced garlic
1 pound boneless, skinless chicken breast, cubed
3/4 teaspoon cumin
1/2 teaspoon dried oregano
1 quart low-sodium chicken broth
1 (15-ounce) can fire-roasted tomatoes
1 (15-ounce) can hominy, rinsed, and drained
1 tablespoon diced green chiles
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cilantro for garnish
Tortilla chips (optional)
1. Heat oil in a medium saucepan over medium heat.
2. Add onion and cook until soft, about 7 minutes.
3. Add garlic and cook, stirring, 2 minutes.
4. Add chicken, cumin, and oregano, and cook, stirring, until just
cooked through, 5 minutes.
5. Add broth, tomatoes, hominy, green chiles, salt, and pepper, and
bring to a boil. Reduce heat, skimming foam from top of soup, and
simmer, 10 minutes, until liquid has thickened slightly.
6. Divide soup among 4 bowls. Garnish with cilantro, and serve
immediately with tortilla chips alongside, if desired.
Nutritional information
Calories: 303 Fiber: 4 g Fat: 8.5 g Saturated Fat: 1.8 g Carbohydrates:
26 g Protein: 30 g Sodium: 743 mg Monounsaturated Fat: 4.3 g
Polyunsaturated Fat: 1.7 g Added Sugars: 6 g
Source: The CarbLovers Diet Cookbook, Oxmoor House. 2011
NEW POTATO AND GREEN
BEAN SALAD
I could have saved this for the Monthly
Theme issue but a good potato salad that keeps well for picnic
serving for Father's
Day is hard to come by.
Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 10 min
Serves: 8 servings
Ingredients
1 (3-pound) bag new potatoes, quartered
1 pound fresh green beans, cut into bite-sized pieces
1/3 cup olive oil
2 1/2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Directions
In a large saucepan, add potatoes to enough water to cover. Bring to a
boil, and boil for 8 minutes. Add green beans, return to a boil and
cook for 2 minutes. Drain and cool slightly.
Place potatoes and green beans in a serving bowl.
In a small bowl, whisk together olive oil and next 5 ingredients. Pour
over potato and green beans, tossing gently to coat. Cover and chill.
May also be served at room temperature.
Source: Paula Deen, 2008
SZECHUAN CHICKEN
WITH NOODLES
3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into
thin strips
2 tablespoons cornstarch
2 teaspoons canola oil
3 cloves garlic, minced
1 (10-ounce) package broccoli slaw
1 bunch scallions, thinly sliced
1/2 teaspoon red pepper flakes
4 ounces whole wheat spaghetti, broken in thirds and cooked according
to package directions
2 tablespoons reduced-sodium soy sauce
1 tablespoon sherry vinegar
2 teaspoons sugar
2 tablespoons pine nuts, toasted
1. Combine chicken and cornstarch in large zip-close plastic bag.
Squeeze out air and seal bag. Shake until chicken is coated evenly.
2. Heat wok or large deep nonstick skillet over high heat until a drop
of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok.
Add chicken and stir-fry until cooked through, about 3 minutes. Add
garlic and stir-fry until fragrant, about 30 seconds; transfer to plate.
3. Remove wok from heat; wipe clean with wet paper towel to remove any
cornstarch. Set wok over high heat and add remaining 1 teaspoon oil.
Add broccoli slaw and stir-fry until crisp-tender, about 4 minutes. Add
scallions and pepper fl akes; stir-fry 2 minutes.
4. Return chicken to wok along with spaghetti; stir-fry until heated
through, about 2 minutes. Add soy sauce, vinegar, and sugar; stir-fry
until mixed well, about 1 minute. Serve sprinkled with pine nuts.
Notes:
8 Points plus per serving Healthy Extra: Add 1 diced red or orange bell
pepper to the skillet along with the broccoli slaw in step 3.
Nutrition:
Calories: 324 Fiber: 7 g Fat: 8 g Saturated Fat: 1 g Calcium: 95 mg
Carbohydrates: 36 g Protein: 30 g Sodium: 347 mg
Source: Weight Watchers One Pot, John Wiley & Sons Inc. 2012.
FRANK'S® REDHOT®
BUFFALO CHICKEN DIP
I serve this with Tostitos "Scoops". We do ranch dressing (Trey does NOT like bleu cheese).
Servings: 4 cups dip
Prep Time: 5
Cook Time: 20
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup bleu cheese or ranch salad dressing
1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S®
REDHOT® Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in
Water, drained
DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir
until smooth.
MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as
desired. Serve with crackers or vegetables.
TIPS:
Reduced Calorie Recipe: Substitute neufchatel cheese for the cream
cheese, and low fat options for the salad dressing and blue cheese.
Microwave Directions: Prepare as above. Place in microwave-safe dish.
Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway
through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place
mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1
1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours.
Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil
pan. Place pan on grill and heat dip until hot and bubbly.
Tip: You may substitute 2 cups shredded cooked chicken.
BAKED CHICKEN AND
RICE WITH BLACK BEANS
Online reviewers give this recipe five stars for being an easy
weeknight dish. Because it's brimming with veggies in addition to the
rice, chicken, beans and cheese, it really is a one-dish meal.
Yield: Makes 6 to 8 servings
Cook time: 10 Minutes
Prep time: 25 Minutes
Bake: 40 Minutes
Ingredients
1 (10-oz.) package yellow rice mix
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
1 tablespoon olive oil
2 cups cubed cooked chicken
1 (15-oz.) can black beans, drained
1 (10-oz.) can diced tomatoes and green chiles, undrained
2 cups (8 oz.) grated Monterey Jack cheese
Preparation
1. Preheat oven to 350°. Prepare rice according to package directions.
2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a
medium skillet over medium heat 10 minutes or until tender.
3. Combine hot cooked rice, onion mixture, chicken, beans, diced
tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into
a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with
remaining 1/2 cup cheese.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes
or until cheese is melted.
Source: Southern Living FEBRUARY 2009
SUPERSWEET CORN AND
SHRIMP PACKETS
Serves: 4
Ingredients
3 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon salt
4 ears Supersweet corn, husked and halved
2 large bell peppers (1 red, 1 green), cut into long strips
4 scallions, sliced
1 pound peeled and deveined shrimp
Instructions
1. Preheat the oven to 450ºF.
2. In a large bowl, combine the olive oil, garlic, and salt; mix well.
Add the corn, peppers, scallions, and shrimp; toss until evenly coated.
3. Divide the mixture evenly in the center of four 14" x 18" pieces of
foil. Wrap foil securely, leaving room for steam to circulate; seal
edges tightly.
4. Place the packets on a large baking sheet and bake for 15 minutes,
or place on a preheated grill and cook for 10 minutes. Open packets
carefully, as steam may be released. Note It is best to eat corn the
day it is purchased. However, it can be stored in the refrigerator for
a few days until ready to use.
Source: Mr. Food
CHICKEN SALAD BAKE
Serves: 4
Cooking Time: 20 min
Ingredients
2 cups chopped cooked chicken
2 ribs celery, chopped
1 small onion, finely chopped
1 jar (2-ounces) chopped pimientos
1 can (10-3/4 ounces) cream of chicken soup
1/3 cup mayonnaise
3/4 cup (3-ounces) shredded Cheddar cheese
3/4 cup crushed potato chips
Instructions
1. Preheat the oven to 425°F. In a large bowl, combine the chicken,
celery, onion, pimientos, soup, and mayonnaise; mix well and pour into
an 8-inch square baking dish.
2. Sprinkle with the cheese and potato chips. Bake for 20 minutes, or
until heated through.
PINEAPPLE COCONUT
PECAN CAKE
1 Pineapple Supreme Cake Mix (Baked according to pkg directions) (you
may also use a Coconut Supreme)
1 lg can 20 oz (I think) Crushed pineapple
3/4 cups sugar
1/2 cup water
2 cups sweetened coconut flakes
2 cups chopped pecans (can use Walnuts if want)
1 lg tub Cool whip topping
1 cup powdered sugar
1 1/2 tsp vanilla extract
Bake cake according to pkg directions.Poke holes all over top of cake
using handle of a wooden spoon or fork tines. Put your can of crushed
pineapple with juice into a 2 qt saucepan add your sugar , water and
bring to boil and boil for 1 minute.Take off heat and spread this all
over your cake.Sprinkle 1 cup each of your coconut and pecans (or
Walnuts) all over that cover and cool in fridge.After cooled
completely mix your powdered sugar and your vanilla with your cool whip
and frost cake (You may also add 8 oz of softened cream cheese to this
I don't) Then sprinkle your remaining pecans (or Walnuts) and coconut
on top of cake.
CHEESEBURGER PASTA
So many favorite flavors and ingredients--pasta, tomato, Cheddar
cheese, ground beef--are in this one simple dish.
Serves: 4
Prep. time: 10 minutes
Cooking time: 10 mins.
1 lb. ground beef
1 can Campbell's® Cheddar Cheese Soup
1 can (10 3/4 oz.) Campbell's® Tomato Soup
1 1/2 cups water
2 cups uncooked medium shell pasta
COOK beef in skillet until browned. Pour off fat.
ADD soups, water and pasta. Heat to a boil. Cook over medium heat 10
min. or until done, stirring often.
Source: Campbell's® Quick and Easy Cookbook
|
|
|
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.
|
|
|
|