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A
to Z
Recipes
June 27,
2012
Always
something to make you think,
laugh and cook.
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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
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to Z Recipes QT Chat
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A to Z Readers' Family-Owned Business Guide
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Howdy and welcome to your Wednesday edition of A to Z Recipes Newsletter. It's been
a little while since the last issue was posted. I hope you understand
that my full-time job really keeps me busy. Besides... I am getting
older and just can't do all I used to be able to. Really! Also, as an aside... if you
got a goofy email(s) from me recently, just delete it. Once again,
after a short
trip away from home, my email account was hacked. I wish I could get my
hands on those creeps, LOL.
The Monthly Theme topic is Eat Your Veggies
and it ends this Saturday,
the 30th. 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. We are down to just
our regulars. Isn't it about time we heard from you?
We'll see you here again on next Sunday, God willing.
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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~Shared by Treva, NC
"All the adversity I've had in my life, all my troubles have
strengthened me ... You may not realize it when it happens, but a kick
in the teeth may be the best thing in the world for you."
~Walt Disney
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if you have a submission for the Food For Thought section of
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for posting. Thanks!
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Big Mouth
~Shared by Treva
K., NC
Sometimes I say a mouthful
when I oughta' keep it shut!
It gets me into trubble an'
I know it's gonna, But.....
I jus' can't seem to learn
when to pause before I speak!
It seems I'm always havin'
to turn the other cheek!
I always seem to bite off
more than I can chew!
One day I'm gonna swallow
something I can't spew!
Each day I pray an' ask the
Lord to help me think before
I speak;
Cause when it comes to
mouthin' off my mouth has
got a leak!
God tells me I should listen
to what others have to say,
An' iffen I do not agree.....
I should quietly walk away!
He tells me to keep tryin'
there's still hope for me;
If I'm patient kind an'
loving I will learn to be....
Quiet as that cat beneath
this stump of a tree,
An' lookin' right straight
up at me!
~Helen Johnson
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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!
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TRIO OF HOT SAUCES
~Shared by Larry
J., Spring Hill, TN
Habanero Pineapple
Hot Sauce
6 habanero peppers, remove stem- rough chop
2 cups fresh diced pineapple
1/2 cup white vinegar
1/2 cup brown sugar
1/2 cup water
1/2 white onion
4 cloves garlic, minced
2 teaspoons salt
1/2 cup grated carrot
Jalapeno Hot Sauce
20 Jalapeno peppers, remove stem- rough chop
1 cup white vinegar
1/4 cup brown sugar
2 cups water
1 white onion
4 cloves garlic, minced
2 teaspoons salt
Roasted Serrano and
Tomato Hot Sauce
20 Serrano peppers, remove stem- rough chop
10 Roma tomatos halved
1 cup white vinegar
1/2 cup brown sugar
2 cups water
1 white onion
4 cloves garlic, minced
2 teaspoons salt
All the recipes are cook the onions, peppers and garlic unitl tender.
Add water, vinegar, salt and sugar and simmer for 20 minutes. Blend
until desired consistency. I did roast the tomatos and serranos in the
oven at 400 for 20 minutes or so to pick up some char.
All the sauces were just the right amount of heat and not too
overpowering. Feel free to adjust the peppers as needed.
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!
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Monthly
Theme, Recipe Submissions |
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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
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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
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to research and verify your sources. There will be NO recipes
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Z Recipes protects the privacy of its readers and does NOT
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Use
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Use
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Use
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See
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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
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recipes: Eat
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New Definitions
~Shared by Mary H.,
Montreal, Canada
Read closely, and perhaps slowly, to understand...
1. ARBITRATOR: A cook that leaves Arby's to work at McDonalds.
2. AVOIDABLE: What a bullfighter tried to do.
3. BERNADETTE: The act of torching a mortgage.
4. BURGLARIZE: What a crook sees with.
5. CONTROL: A short, ugly inmate.
6. COUNTERFEITERS: Workers who put together kitchen cabinets.
7. ECLIPSE: What an English barber does for a living.
8. EYEDROPPER: A clumsy ophthalmologist.
9. HEROES: What a guy in a boat does.
10. LEFTBANK: What the robber did when his bag was full of money.
11. MISTY: How golfers create divots.
12. PARADOX: Two physicians.
13. PARASITES: What you see from the top of the Eiffel Tower.
14. PHARMACIST: A helper on the farm.
15. POLARIZE: What penguins see with.
16. PRIMATE: Removing your spouse from in front of the TV.
17. RELIEF: What trees do in the Spring.
18. RUBBERNECK: What you do to relax your wife.
19. SELFISH: What the owner of a seafood store does.
20. SUDAFED: Brought litigation against a government official.
bareMinerals
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
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SPICE CAKE WITH
TIPSY VANILLA-RUM SAUCE
~Shared by Treva, NC
Prep Time: 18 Minutes
Bake: 40 Minutes
Cool: 1 Hour
1 cup butter, softened
3/4 cup firmly packed light or dark brown sugar
3/4 cup sugar
4 large eggs
1 teaspoon vanilla extract
2 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1 cup buttermilk
1 cup sweetened flaked coconut
Tropical Fruit Mix (RECIPE FOLLOWS)
Tipsy Vanilla-Rum Sauce (RECIPE FOLLOWS)
1. Beat butter and sugars at medium speed with an electric mixer until
creamy. Add eggs, 1 at a time, stopping to scrape sides of bowl as
needed. Stir in vanilla extract.
2. Combine flour and next 8 ingredients; add to butter mixture
alternately with buttermilk, beginning and ending with flour. Stir in
coconut.
3. Pour half of batter into a greased and floured 10-inch Bundt pan.
Spoon 1 1/2 cups Tropical Fruit Mix over batter; top with remaining
batter. Bake at 350° for 40 to 45 minutes or until a wooden pick
inserted in center comes out clean.
4. Poke holes in cake with a wooden skewer; pour half of Tipsy
Vanilla-Rum Sauce over cake. Let cool in pan 1 hour. Invert cake onto a
serving plate, drizzle with remaining sauce, and sprinkle with
remaining fruit mix.
Tropical Fruit Mix
Yield: Makes 2 cups
1/2 cup dried papaya
1/2 cup dried pineapple
1/2 cup dried cranberries
1/2 cup roasted, salted macadamia nuts
Combine ingredients in a food processor; process until chopped.
Tipsy Vanilla-Rum Sauce
Yield: Makes 2 cups
.
1/2 cup firmly packed light or dark brown sugar
1/2 cup butter
1/2 cup whipping cream
1/2 cup vanilla-flavored rum
Combine first 3 ingredients in a saucepan. Cook over medium heat,
stirring constantly, until sugar dissolves. Remove from heat, and stir
in rum.
Source: Coastal Living-FEBRUARY 2011
BANANA OATMEAL BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup shortening
1 cup white sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups mashed bananas
1/4 cup milk
1/2 cup chopped raisins (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf
pan and set aside.
Cream together the shortening and sugar. Add eggs and vanilla, beat
until fluffy.
Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add
dry ingredients alternately with bananas and milk. Mix until blended.
Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes;
remove from oven and cover for 5 minutes.
PIZZA BITES
~Shared by Linda
H., Rosharon, TX
These are so easy to whip up once you have the dough ready. Just
separate the dough into roughly 20 pieces and press in your choice of
filling. Can make them with pepperoni and mozzarella or just experiment
with other pizza type toppings.
1/2 batch pizza dough
mozzarella cheese, about 20 cubed pieces
sliced pepperoni
For topping:
olive oil
Italian seasoning
grated Parmesan cheese
Preheat the oven to 400°F. Lightly grease a 9-inch pie plate or
cake pan. Divide the pizza dough into roughly 20 equal sized
pieces. Take one of the dough pieces and press in a cube of
cheese and two slices of pepperoni. Pull the edges of the dough
down around the filling and seal. Place in the pan, seam side
down. Repeat with remaining dough. Each piece of dough
should be touching each other in the pan. (It may seem crowded, but
will be fine.)
Lightly brush the tops of the dough with olive oil. Sprinkle on Italian
seasoning and Parmesan cheese. Bake for 20 minutes or until
golden brown. Serve warm or at room temperature, with dipping
sauce if desired.
Source: Adapted from Annie’s Eats
BONNIE'S APRES SKI
LOAF - ABM
(Automatic Bread Machine)
~Shared by Doe,
Oliver, B.C., Canada
Makes 1 loaf or 2 baguettes.
Bread-
1 1/4 c water
1/4 c skim milk powder
1 1/2 tsp salt
3 tbsp br sugar
2 tbsp olive oil
3 c flour
2/3 c cracked wheat
2/3 c barley flakes or lg flake oatmeal or rye flakes
1/2 c raw unsalted sunflower seeds
1 1/2 tsp yeast
Topping-
2 tbsp water
2-3 tbsp barley flakes
Measure into pan, select dough cycle. Remove dough to lightly floured
surface. Cover with lg bowl let rest 10-15 mins. Form into an Italian
style loaf, 12x4. Place on prepped baking sheet. Cover & let rise
in warm draft free place for 30-45 mins until doubled. Meanwhile
preheat 375. Slash lengthwise, from end to end, 3/4" deep with a sharp
knife. Brush with water & sprinkle with barley flakes. Bake
preheated oven for 30-35 mins until loaf sounds hollow when tapped on
the bottom.
Tip- Sub lg flake oatmeal or rye flakes for the barley flakes.
Variation- Instead of a single loaf, form dough into 2 narrow
baguettes, each 14" long. Bake at 375, for 20-30 mins.
CHICKEN SCARPARIELLO
~Shared by Jim D.,
WA
This is another Italian-American dish, Scarpariello means "shoemaker
style” chicken, and consists of golden brown, pieces of roasted chicken
that are topped with a tasty lemon flavored sauce.
Some versions of this dish add sausages and vinegar in place of the
lemon, although all of the recipes use cut up chicken pieces. Cut the
chicken breast into 2 or three pieces to ensure all of the chicken
pieces cook evenly. You can remove the skin as well if you prefer, you
can serve simple side dishes to accompany this dish such as mashed
potatoes or polenta and a nice crisp green vegetable.
1 (2 1/2 to 3 pound) chicken, cut into pieces
1 cup All-Purpose Flour
Salt & Pepper
1 teaspoon oregano
4 tablespoons olive oil
3 cloves garlic, peeled & sliced
1/2 cup chopped onions
1 sprig fresh rosemary
1 cup chicken broth
1/2 cup white wine
Juice from 1 lemon
3 tablespoons unsalted, softened butter
1 tablespoon flour
1/4 cup chopped, fresh parsley
Preheat the oven to 400 degrees F. Mix together the flour and oregano,
and season with salt and pepper. Rinse and dry the chicken pieces and
then dredge them lightly in the seasoned flour mixture. In a heavy,
oven proof skillet, large enough to hold all of the chicken pieces,
heat the olive oil and then brown the chicken well on all sides over
medium heat. Be careful not to burn the oil by using too hot of heat.
Once all of the pieces are well browned, remove them to a plate. Pour
out the left over oil in the pan, leaving just a tablespoon or two with
the browned bits at the bottom. Add the onion and cook until soft and
then add the garlic. As soon as the garlic begins to sizzle, add the
wine and stir the browned bits at the bottom while you reduce the wine
by half over medium high heat. Add the chicken broth and bring to a
boil. Break up the rosemary into pieces and add it to the sauce. Return
the chicken pieces to the skillet and spoon the sauce over top. Bake
the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter and bring the remaining sauce to
a boil. Add the lemon juice and season with salt and pepper. Mix the
tablespoon of flour with 1 tablespoon of softened butter. Add the
remaining butter to the sauce in the skillet and mix well. Remove the
rosemary pieces from the sauce. If the sauce is thin, stir in a little
of the flour and butter mixture, whisking continuously to prevent
lumps. Once the sauce has thickened, add the chopped parsley and pour
the sauce over the chicken on the platter. Serve immediately.
Serves: 4
Source: http://www.sassy4daze.com/Recipes/Italian.html
SNAPPY GREEN RICE
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
2 cups uncooked rice
1/2 pint sour cream
1/2 cup salad oil
1 clove garlic, crushed
1 cup chopped parsley
1 can (4 ounce) green chiles, chopped
1 pound sharp cheese, grated
2 fresh jalapenos, seeded and chopped (optional)
TO PREPARE:
Cook rice. When rice is tender, add all other ingredients. Mix well.
Pour into large casserole and bake in 275 degree oven for 1 hour.
OLD-FASHIONED
BLACKBERRY COBBLER
~Shared by Treva, NC
Serves 6 to 8
2 cups fresh blackberries
1 cup sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 cup milk
1/2 cup salted butter, melted
1. Preheat oven to 350 degrees.
2. In a large bowl, gently combine fruit and half cup sugar.
3. In a separate bowl, whisk remaining half cup sugar, flour, baking
powder and milk.
4. Pour melted butter into a 1.5 quart casserole dish. Pour in milk
mixture but do not stir. Add fruit, but do not stir. Bake 1 hour. Serve
warm or at room temperature.
NOTE: Very yummy a la mode – vanilla ice cream.
LEMON TARTS
~Shared by Marilyn
M., Canton, OH
4 eggs, beaten
2/3 cup fresh lemon juice
2 Tbsp. sour cream
1/2 cup confectioners' sugar
6 frozen mini tart shells
Whipped cream, optional
Heat oven to 325 degrees F. Mix eggs, lemon juice, sour cream, and
confectioners' sugar in a large mixing bowl. Spoon mixture into empty
frozen tart shells. Bake in oven for 15 to 18 minutes. Top with whipped
cream before serving, if desired. Yield - 6 tarts. ***** Rating
BLENDER HOLLANDAISE
SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
1/2 cup butter
In the container of a blender, combine the egg yolks, mustard, lemon
juice and hot pepper sauce. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave
for about 1 minute, or until completely melted and hot. Set the blender
on high speed, and pour the butter into the egg yolk mixture in a thin
stream. It should thicken almost immediately. Keep the sauce warm until
serving by placing the blender container in a pan of hot tap water.
OUTBACK STEAKHOUSE
COCONUT SHRIMP
~Shared by Jean,
Syracuse, NY
1 1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 Tbl. salt
1/2 Tbl. white pepper
2 Tbl. vegetable oil
1 cup ice water
oil for deep frying
2 cups short shredded coconut
1/2 cup orange marmalade
1/4 cup Grey Poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce
Peel, devein & wash shrimp. Dry well on paper towels. Set aside. In
a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding more
as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil
until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish
cooking of the shrimp. Serve with sweet & sour sauce or the
following sauce: Combine marmalade, Grey Poupon mustard, honey &
Tabasco sauce to taste.
BROWN'S BEANS
~Shared by Johnny,
LA
Someone asked me for my bean recipe. It was not really a recipe, just
some notes on how much seasoning to use. I have it written down step by
step as I would do it.
This recipe is used for large groups. I cook for older people, and I do
not put a large amount of heat into these beans. I rely on flavor. I
like to flavor the beans with ham and hambone. Remember the ham also
has salt in it.
Beans are cooked in an 18 quart electric roaster oven. This roaster
will feed 50 servings of beans. Always make sure to have enough water
on the beans.
A WORD OF CAUTION: No two electric roasters cook exactly the same. If
you use one, you know how it cooks, and can judge what to change in my
recipe.
Start:
Soak 4 pounds of cleaned dried pinto beans in water for one hour. Drain
and rinse beans. Put beans in roaster. Cover with two gallons of water.
Add:
1 big ham bone with plenty of meat left on the bone
1/2 cup dried onions or 4 finely chopped medium onions
3 Tablespoons Salt
2 Tablespoons pepper
2 Tablespoons Chili Powder
2 Tablespoons sugar or brown sugar
2 teaspoons garlic powder or 4 cloves of finely chopped fresh garlic
First hour: Stir the spices into the beans and water. Turn the roaster
to 350 degrees and cook for 30 minutes. This should bring the beans to
a rolling boil. After 30 minutes, stir and reduce heat to 250 degrees.
Second hour: Check often and add water as needed. You will add another
one to two gallons of water as the beans absorb water and the water
boils away. Stir beans. Sample broth. The beans will not be done. Add
more salt, pepper, or chili powder to suit your tastes. Continue
cooking.
Third hour: Stir beans, check water, and sample beans and broth. The
beans will be (should be) done. Add seasoning if needed. Reduce heat to
200 degrees and let simmer for another hour. This will let the broth
thicken.
Fourth hour: Remove the ham bone from the beans and carefully remove
the meat from the bone. Put the meat back into the pot and dispose of
the bone. Serve beans.
KITCHEN SINK BROWNIES
~Shared by Treva, NC
Decadence abounds in each bite of these chunky candy-studded brownies
full of good things you've probably got in the pantry.
Cook Time: 58 Minutes
Prep Time: 22 Minutes
Other: 2 Hours
Yield: 2 dozen
1 & 1/2 cups all-purpose flour
1 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 & 1/2 cups butter, melted
1 & 1/2 cups granulated sugar
1 & 1/2 cups firmly packed light brown sugar
4 large eggs
1/4 cup brewed espresso or French roast coffee
2 teaspoons vanilla extract
1 cup chopped cream-filled chocolate sandwich cookies (10 cookies)
4 (1.45-oz.) milk chocolate candy bars with almonds, chopped (we tested
with Hershey's)
1/2 cup dark chocolate morsels (we tested with Ghirardelli)
1/2 cup white chocolate morsels
1 cup pecan pieces, toasted
Coat a 13" x 9" pan with cooking spray. Line pan with aluminum foil,
allowing ends to hang over short sides of pan. Tuck overlapping ends
under rim on short sides. Coat foil with cooking spray; set pan aside.
Combine first 5 ingredients in a small bowl. Beat butter and sugars at
medium speed with an electric mixer until smooth; add eggs, coffee, and
vanilla, beating just until blended. Add flour mixture; beat at medium
speed until blended. Stir in sandwich cookie crumbs and remaining 4
ingredients. Spoon batter into prepared pan, spreading evenly. Bake at
325° for 55 to 58 minutes. Cool completely in pan on a wire rack. Cover
and chill at least 2 hours. Carefully invert brownies from pan using
overlapping foil as handles; remove foil. Invert brownies again onto a
cutting board. Cut brownies into squares.
Note: We like this technique of lining a pan with foil before baking
brownies. It sure makes cutting baked brownies neat and easy.
Source: Oxmoor House
CHOCOLATE GOOEY
BUTTER COOKIES
~Shared by Marilyn
M., Canton, OH
1 (8 oz) cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F. In a large bowl with an electric mixer,
cream the cream cheese and butter until smooth. Beat in the egg; then
beat in the vanilla extract. Beat in the cake mix last. Cover and
refrigerate for 2 hours to firm up so that you can roll the batter into
balls. Roll chilled batter into tablespoon sized balls and then roll
them in confectioner's sugar. Place on an ungreased cookie sheet, 2
inches apart. Bake 12 minutes. The cookies will remain soft and
"gooey." Cool completely and sprinkle with more confectioners' sugar,
if desired. Yield - 2 dozen cookies. ***** Rating!
3-CHEESE MOSTACCIOLO
BOLOGNESE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pound ground beef
2 cloves garlic, minced
1 medium zucchini, cut in half lengthwise and sliced
1 (26 ounce) jar Prego® Traditional Italian Sauce or Prego® Organic
Tomato & Basil Pasta Sauce
1 (16 ounce) package mostaccioli or tube-shaped pasta (ziti), cooked
and drained
1 1/2 cups shredded mozzarella cheese
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Cook beef and garlic in 12-inch skillet until beef is browned, stirring
to break up meat. Pour off fat. Add zucchini and cook until tender.
Stir in sauce.
Stir beef mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and
Parmesan cheese in 3-quart shallow baking dish. Sprinkle with remaining
mozzarella cheese.
Bake at 400 degrees F for 20 minutes or until hot.
Source: Campbells
GRILLED CHOPS
~Shared by Jean,
Syracuse, NY
3/4 cup soy sauce
1/4 cup. lemon juice
1 tbs. chili sauce
1 tbs. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1 1/2-inch thick)
Combine the first five ingredients. Place chops in a glass baking dish
and pour marinade over. Cover and refrigerate 3-6 hours or overnight.
To cook, remove chops from marinade and grill or broil 4 inches from
the heat to desired doneness. Brush occasionally with the marinade.
Yield: 6 servings. These pork chops make a quick company dish. Our
family enjoys them on the grill, as the simmer weather in our part of
the country is hot and muggy. In the wintertime, they're wonderful
prepared in the broiler.
JALAPENO-ROAST PORK
~Shared by Johnny,
LA
Servings: 8 to 10
1 boneless pork shoulder (about 6 pounds)
Juice and zest of 2 oranges (about 2/3 cup)
2 jalapenos, stemmed, seeded, and diced
2 tablespoons chopped fresh thyme
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 tablespoons olive or vegetable oil
Instructions:
Preheat the oven to 325 degrees F. Rinse the pork shoulder and pat dry.
Using a paring knife, make several ½-inch-deep incisions on both sides
of the meat. Mix the juice, jalapenos, thyme, garlic, salt, pepper, and
oil, either by hand or by pulsing in a food processor until just mixed.
Rub the meat with the mixture, being sure to massage some down into the
incisions.
Place the meat in a roasting pan fat side up, cover with foil, and
roast for 3-4 hours, or until the meat is fork-tender. Cool, remove it
from the pan, then shred or slice the pork as desired. After the meat
has been removed, add a little water or broth to the roasting pan and
stir to dissolve any brown bits, then strain the juices and pour them
back over the sliced or shredded meat.
Source: Bayona, from Crescent City Cooking by Susan Spicer
SZECHUAN RIBS
~Shared by Treva,
NC
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Makes: 4 servings.
1 & 1/2 to 2 pounds pork baby back ribs
3/4 cup Lawry's® Szechuan Sweet & Sour BBQ Marinade with Sesame
Oil, divided
2 tablespoons packed brown sugar
1. Preheat oven to 375° F. Place ribs in single layer in foil-lined
roasting pan. Brush evenly on both sides with 1/2 cup of the marinade.
Cover with foil.
2. Bake 1 hour or until meat starts to pull away from bones.
3. Mix remaining 1/4 cup marinade and brown sugar in small bowl. Brush
ribs with marinade mixture. Grill over medium heat or broil 3 to 5
minutes per side or until browned.
Nutrition Information per serving: Calories 459, Fat 27g, Protein 28g,
Carbohydrates 26g, Cholesterol 111mg, Sodium 1279mg, Fiber 0g
Source: Lawry's®
PECAN-CRANBERRY
SPREAD
~Shared by Marilyn
M., Canton, OH
1/2 cup cream cheese, softened
1/4 cup chopped pecans
1/4 cup dried cranberries
1/8 cup orange juice concentrate
Cream cheese until soft and fluffy; stir in remaining ingredients.
Cover with plastic wrap and refrigerate for flavors to blend, at least
30 minutes. Yield 1 cup. Serve with assorted crackers.
CHILI CON CARNE
FREEZER RECIPE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 tbsp oil
1 onion, chopped
1 garlic clove, crushed
1 small green pepper, chopped
1 lb ground beef
1 tbsp mild chilii powder
1/2 tsp ground cumin
2 tbsp tomato paste
1 8-oz can tomatoes
1 14-oz can red kidney beans, drained
Heat oil in saucepan and add garlic, onion and pepper, frying until
soft. Add the ground beef until pink is gone. Add remaining ingredients
and bring to a boil. Cover and simmer for 1 to 1 1/2 hours.
Cool, place in freezer containers and freeze.
To serve: Thaw overnight in fridge, add to saucepan and slowly bring to
boiling, stirring occassionally. Simmer for 5 minutes, then serve.
CROCK POT STEW
~Shared by Jean,
Syracuse, NY
This takes less than 2 minutes to assemble. Anyone can prepare this and
turn out a good meal. Not gourmet, but very good!
1 to 2 lb. stew meat
1 can cream soup, any kind
1 envelope dry onion soup mix
1 can mushrooms, with liquid
1/2 C. water
Put all ingredients in crock pot and cook all day at LOW setting. Serve
over rice.
NATCHITOCHES MEAT
PIES
~Shared by Johnny,
LA
Makes: Makes about 16 pies
In Louisiana, Natchitoches is famous for its extravagant display of
Christmas lights, but it is also famous for meat pies—with good reason.
The spicy seasonings and mix of chiles, onions, and beef make an
unforgettable snack that’s perfectly salty, spicy, and fried.
Meat pies are a quintessential festival snack; they’re perfect for
backyard barbecues, festivals, and parties when you have people
standing around, as they don’t require any silverware or plates (you
can also make the dough a day or two in advance). They are really great
the next day, cold for breakfast as well. Another cool thing about
ground meat pies is that they can be made all year long, whereas
crawfish pies are seasonal. I must warn you about these pies: You can
eat more of them than your stomach can handle, and you won’t realize it
until it’s too late, so be careful.
Special equipment: You will need a deep-frying/candy thermometer for
this recipe.
INGREDIENTS
2 tablespoons vegetable oil
1 pound ground beef (not lean)
1 tablespoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium jalapeño pepper, cored, seeded, and finely chopped
4 bay leaves
1 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
2 tablespoons all-purpose flour
2 tablespoons water
1 bunch scallions (green and white parts), thinly sliced (about 1/2 cup)
5 dashes Louisiana hot sauce
Meat Pie Dough, chilled (recipe follows)
1 large egg, lightly beaten
Vegetable oil, for frying
INSTRUCTIONS
Heat 2 tablespoons of the vegetable oil in a 12-inch cast iron skillet
over medium-high heat. Add the meat, salt, paprika, cayenne, chili
powder, cumin, and black and white peppers and cook, using a metal
spatula to break up the meat, for about 5 to 8 minutes, or until the
meat is lightly browned.
Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, dried
thyme, and Worcestershire sauce and cook, stirring, for an additional 5
to 10 minutes, until most of the juices have evaporated and the
vegetables have softened.
Dust the flour over the meat and add the water, stirring to combine
(this should tighten up the mixture enough so it won’t leak moisture
when it’s encased in the dough). Remove and discard the bay leaves.
Stir in the scallions and hot sauce and transfer the mixture to a
baking pan (or dish) to cool for 20 minutes at room temperature. Place
in the refrigerator until completely cooled, at least 15 minutes more.
When you’re ready to prepare the pies, heat the oven to 200°F and line
two baking sheets with parchment paper and a dusting of flour. Divide
the dough into four even sections to make it easier to work with.
Return three of the sections to the refrigerator. Dust the counter with
a sprinkling of flour and roll out the first section until it’s about
1/8 inch thick. Using a 4-inch biscuit cutter (or a similar-size bowl
or jar lid), cut the dough into rounds. Save the scraps; they can be
rerolled if needed.
Lightly brush the outer edges of each circle with beaten egg. Place 2
1/2 tablespoons of filling in the center of each round. Fold the circle
over the filling to make a half circle. Using the back of a fork, press
around the round side of the circle to seal the pie. Transfer the pies
to the prepared baking sheet. Repeat the process with the remaining
dough sections.
When you fill a baking sheet, place it in the refrigerator for at least
30 minutes so the dough stays firm. You can also freeze the uncooked
pies. Just freeze them on the baking sheet first, and when they are
fully frozen, transfer them to a plastic freezer bag.
To fry the pies, heat 2 1/2 inches of oil in a large cast iron skillet
or Dutch oven until the oil reaches 350°F on a deep-frying/candy
thermometer. Fry the chilled pies in batches of four or five at a time,
cooking for about 8 minutes, until golden. (Frozen pies will need about
12 to 14 minutes.) Transfer the cooked pies to a baking sheet lined
with paper towels or newspaper, and keep warm in the oven while you fry
the remaining pies.
MEAT PIE DOUGH
INGREDIENTS
5 1/4 cups all-purpose flour, plus extra for dusting
1 teaspoon kosher salt
1 pound cold butter, cut into small pieces
1/2 cup ice water
INSTRUCTIONS
Place the flour and salt in a large bowl and, using a pastry blender or
your fingers, cut the butter into the dry ingredients until the mixture
resembles coarse pebbles. Using a fork, stir in the water until the
dough pulls together, adding additional ice water by the teaspoonful if
necessary. Use your hands to knead the dough for a few minutes until
it’s smooth and evenly blended.
Roll the dough into a rectangle and fold it over itself three times
like a letter. Repeat this process four times, reshape the dough to a
rectangle, and refrigerate until firm, at least 15 minutes.
Source: Chef Donald Link, author of Real Cajun: Rustic Home Cooking
from Donald Link’s Louisiana
WATERMELON, FETA,
AND MINT SALAD
~Shared by Treva,
NC
8 cups 3/4-inch cubes seedless watermelon
7-ounce package feta cheese, crumbled
2 tablespoons balsamic vinegar glaze
a handful of chopped fresh mint for garnish
Toss the seedless watermelon cubes and feta together on a platter.
Drizzle with balsamic glaze and sprinkle with pepper (to taste) and
mint.
Ingredient tip: Balsamic vinegar glaze can be found in the vinegar
section at many supermarkets. If unavailable, boil 3/4 cup balsamic
vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7
minutes.
Source: Adapted from Bon Appétit
NO-COOK PRETZELS
WITH A KICK
~Shared by Marilyn
M., Canton, OH
A spicy snack of pretzels with no baking required. Great for parties or
poker night!
3/4 cup vegetable oil
1 (1 ounce) package ranch dressing mix (recommended: Hidden Valley
Ranch®)
1 teaspoon garlic powder
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper, or more to taste
1 (15 ounce) package pretzels
Place vegetable oil, ranch dressing mix, garlic powder, lemon pepper,
and cayenne pepper in a gallon-size resealable bag; seal and gently
shake to mix oil with dry ingredients. Add pretzels and seal bag; shake
to thoroughly coat pretzels with seasoned oil. Let pretzels marinate in
the bag for 30 minutes. Shake bag and marinate another 30 minutes.
Transfer pretzels to a paper towel-lined baking sheet to dry. Yield -
10 servings.
Amount Per Serving Calories: 159, Total Fat: 16.4g, Cholesterol: 0mg
BERRY CHEESE TORTE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 C. crushed gingersnap cookies (about 20 cookies)
3/4 C. crushed vanilla wafers (about 25 wafers)
1/4 C. finely chopped walnuts
1/3 C. butter melted
1 envelope unflavored gelatin
1 3/4 C. white grape juice
1 (8 oz) pkg. cream cheese softened
1/4 C. sugar
1 t. vanilla extract
2 1/2 C. fresh blueberries
1 1/2 C. sliced fresh strawberries
Combine the cookie crumbs, wafer crumbs, walnuts and butter; press onto
bottom and 1 1/2" up sides of a greased 9" springform pan. Bake
at 350 for 8-10 minutes or until set. Cool on a wire rack.
In a small saucepan sprinkle gelatin over grape juice, let stand for 1
minute. Heat over low heat, stirring until gelatin is completely
dissolved. Cover and refrigerate until partially set about 45
minutes.
Meanwhile in a large bowl beat the cream cheese, sugar and vanilla
until smooth. Spread over crust.
Place berries in a large bowl. Gently stir in gelatin
mixture. Spoon over cream cheese layer. Refrigerate for 2
hours before serving. Carefully run a knife around edge of pan to
loosen. Remove from sides of pan.
BANANA SPLIT PIE
~Shared by Jean,
Syracuse, NY
1 graham cracker crust
1 (4 ounce) package. sugar-free instant vanilla pudding mix
2 Cups low-fat milk
2 bananas, sliced
1 (15 ounce) can crushed pineapple
1 Cup Cool Whip
1 Teaspoon vanilla
1/2 Cup pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put
bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle
on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill
well.
STEAK COBBLER
~Shared by Johnny,
LA
Serves: 6
Cooking Time: 25 min
Ingredients
1/3 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon black pepper
2 pounds beef top or bottom round, cut into 1/2-inch chunks
4 tablespoons vegetable oil
2 medium-sized onions, cut into 1-inch wedges
1/2 pound fresh mushrooms, sliced
1 (10-ounce) package frozen mixed vegetables
1 cup beef broth
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 teaspoon browning and seasoning sauce
1 (12-ounce) package refrigerated buttermilk biscuits (10-12 biscuits)
Instructions
1. Preheat oven to 375°F. Coat a 9" x 13" baking dish with cooking
spray.
2. In a medium bowl, combine the flour, 1 teaspoon salt, and the black
pepper; mix well. Add beef chunks and toss until well coated.
3. In a large skillet, heat 2 tablespoons oil over medium-high heat.
Add beef chunks, reserving flour mixture. Saute 3 to 4 minutes, or
until beef is slightly browned.
4. Add remaining 2 tablespoons oil to skillet; when hot, add onions and
mushrooms, and saute 4 to 5 minutes, or until vegetables are tender.
5. Add remaining ingredients except biscuits; cook 3 to 4 minutes, or
until heated through. Stir in reserved flour mixture and cook 1 to 2
more minutes, or until slightly thickened. Pour beef mixture into
baking dish. Place biscuits over meat mixture.
6. Bake 16 to 18 minutes, or until biscuits are golden.
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RED HOT APPLE PIE IN
A MUG
~Shared by Luanne,
FL
I don't know where my friend got this recipe. She brought all the
making for it to my house and did it. It was absolutely delicious. It
is also diabetic and diet friendly.
Prep: 5 minutes
Cook: 5 minutes
Cool: 10 minutes
Ingredients
1 medium Fuji apple, cored and cut into 1/2-inch cubes (we used red
delicious)
12 - 15 pieces Red Hots Cinnamon Flavored Candy
1/2 sheet (2 crackers) low-fat cinnamon graham crackers
2 tbsp. Fat Free Reddi-whip (or more!)
Dash cinnamon
Directions
Put apple cubes in a microwavable cup or mug. Top with Red Hots -- the
more you use, the hotter your pie in a mug will be! Cover and microwave
for 2 minutes. Stir well. Re-cover and microwave for an additional 1 -
2 minutes, until apple cubes are soft.
Meanwhile, place graham crackers in a plastic bag and thoroughly crush
through the bag; set aside.
Once cup or mug is cool enough to handle, mix contents well. Allow to
cool for about 10 minutes.
Top with most of the crushed graham crackers followed by the whipped
topping. (Use a double serving, if you like!)
Sprinkle with cinnamon and remaining crushed grahams. Voila!
MAKES 1 SERVING
PER SERVING (entire recipe): 140 calories, 0.5g fat, 44mg sodium, 47g
carbs, 3.5g fiber, 24.5g sugars, 0.5g protein -- PointsPlus® value 5*
VEGETARIAN FRIED RICE
~Shared by Treva,
NC
Servings: 4 to 5 servings
Total Time: 30 mins
5 eggs, beaten
1 tablespoon soy sauce
1 tablespoon cooking oil
1 small onion, (1/3 cup) chopped
1 clove garlic, minced
1 tablespoon cooking oil
2 stalks celery, thinly bias-sliced (1 cup)
4 ounces fresh mushrooms, sliced (1-1/2 cups)
1 medium green sweet pepper, chopped (3/4 cup)
4 cups cold cooked rice
1 (8-oz) can bamboo shoots, drained
2 medium carrots, shredded (1 cup)
3/4 cup frozen peas, thawed
3 tablespoons soy sauce
3 green onions, sliced (1/3 cup)
Crinkle-cut carrot slices (optional)
In a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.
Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over
medium heat. Stir-fry chopped onion and garlic in hot oil about 2
minutes or until crisp-tender. Add egg mixture and stir gently to
scramble. When set, remove egg mixture from the wok. Cut up any large
pieces of egg mixture. Let wok cool.
Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more
oil as necessary during cooking.) Preheat over medium-high heat.
Stir-fry celery in hot oil for 1 minute. Add mushrooms and sweet
pepper; stir-fry for 1 to 2 minutes more or until vegetables are
crisp-tender.
Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3
tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated
through. Add cooked egg mixture and green onions; cook and stir about 1
minute more or until heated through. Serve immediately. Garnish with
carrot slices, if desired. Makes 4 to 5 servings.
Nutrition information
Calories 438, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 266 mg,
Sodium 1177 mg, Carbohydrate 61 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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MELON WITH FRESH BERRY SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3-1/3 cups fresh or frozen (thawed and undrained) raspberries
or blackberries
- 1-1/2 tablespoons orange juice
- 1/2 teaspoon lemon juice
- Sugar substitute equal to 3 tablespoons sugar
- 1/2 cantaloupe melon
- 1/2 honeydew melon
DIRECTIONS
Place 2 cups of the berries and all of the orange juice and lemon juice
in a blender or food processor and process until smooth. Pour the
mixture into a wire strainer and use the back of a spoon to push the
mixture through the strainer and into a bowl. Discard the seeds. Stir
the sugar substitute into the berry puree and set the sauce aside.
Remove the seeds and rind from the melons. Cut each melon piece into 3
long wedges and then cut each wedge in half crosswise to make a total
of 12 shorter wedges.
Using a sharp knife, slice each melon wedge lengthwise toward the point
without cutting completely to the end and open each wedge into fan
shape.
Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the
sauce on each plate with a cantaloupe and honeydew fan and garnish with
some of the remaining fresh berries. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 85,
Carbohydrate: 21 g, Cholesterol: 0 mg, Fat: 0.2 g, Saturated Fat: 0 g,
Fiber: 3.3 g, Protein: 1.6 g, Sodium: 41 mg, Calcium: 17 mg Diabetic
Exchanges: 1-1/2 Carbohydrate
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
BUTTERY SPAGHETTI
SQUASH
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 pounds spaghetti squash, halved lengthwise, seeded
- 2 tablespoons butter, melted
- 1/4 cup chicken broth
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
* slightly under-ripe, peeled, halved and cored
** smashed with flat sided knife or cleaver
DIRECTIONS
Place squash, cut side down, in a microwave-safe dish. Add 2
tablespoons water. Cover dish tightly with plastic wrap. Microwave on
100% power 25 to 30 minutes or until squash is tender. Let stand 5
minutes.
Carefully remove plastic wrap. Pull out squash strands with a fork;
place in a large bowl.
Mix butter, broth, parsley, salt and pepper; add to squash. Serve.
Nutritional Information Per Serving: Calories: 95; Protein: 1g; Fat:
5g; Carbohydrates: 13g; Sodium: 168mg Diabetic Exchanges: 1
Bread/Starch; 1 Fat
Source: Family Circle's All-time Favorite Recipes
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
COUSCOUS WITH
VEGETABLES
~Shared by Mary S.,
Nashville, TN
Yield: 5 servings
Ingredients
- 5 ounces frozen green peas, thawed and drained, OR any other
quick-cooking vegetable (1 cup)
- 1/2 cup minced onion
- 1/2 cup thinly sliced fresh mushrooms (about 2 ounces)
- 2 tablespoons dry white wine (regular or nonalcoholic)
- 1/2 teaspoon crushed garlic or 1/4 teaspoon garlic powder
- 2 tablespoons finely snipped fresh parsley
- 1/2 teaspoon dried basil, crumbled
- 1/8 teaspoon pepper
- 1/2 cup uncooked couscous
Directions
In a medium nonstick saucepan, saute peas, onion, mushrooms, wine, and
garlic over medium-high heat for 3 to 5 minutes, stirring often.
Stir in parsley, basil, and pepper. Remove from heat. Meanwhile,
prepare couscous using package directions. Stir in together all
together in a large serving bowl.
Nutritional Information (Per Serving): Calories: 84, Protein: 4 g,
Sodium: 5 mg, Cholesterol: 0 mg, Carbohydrates: 16 g Diabetic
Exchanges: 1/2 Bread/Starch, 1-1/2 Vegetable
Source: The New American Heart Association Cookbook
http://www.amazon.com/exec/obidos/ASIN/0812929543/atozreci-20
BROILED MARINATED
LEG OF LAMB
~Shared by Mary S.,
Nashville, TN
Servings: 12
INGREDIENTS
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 boneless leg of lamb (4 pounds), butterflied
DIRECTIONS
Combine oil, lemon juice, mustard, garlic, oregano and pepper in a
plastic food-storage bag; Place lamb in bag, seal and refrigerate 6 to
24 hours.
Heat broiler. Drain lamb, reserving any marinade. Place lamb on a rack
in a roasting pan.
Broil 6 inches from heat, 15 minutes on each side. Baste meat once or
twice with reserved marinade.
Tent foil over lamb and continue cooking 10 to 15 minutes more or until
an instant-read thermometer registers an internal temperature of 145
degrees F. for medium-rare or 160 degrees F. for medium. Remove lamb;
let stand, covered with foil, 10 minutes before slicing.
To Grill Lamb: Prepare a charcoal grill with hot coals, or heat a gas
grill to high. Place lamb on grill rack and sear, turning once, until
well browned on both sides, about 10 minutes total. Lower heat to
medium or move lamb to cooler edge of grill; cook 15 to 20 minutes
longer or to desired doneness. Baste meat once or twice with reserved
marinade. Remove lamb; let stand, covered with foil, 10 minutes before
slicing.
Nutritional Information Per Serving: Calories: 264, Protein: 32,
Sodium: 388 mg, Cholesterol: 89 mg, Carbohydrates: 14 g; Fat: 8
Diabetic Exchanges: 4-1/2 Low-Fat Meat; 1 Fruit
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
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RIBEYES WITH CHILI BUTTER
~Shared by Maggie,
TX
This makes more chili butter than needed here, but it will keep well in
fridge for grilled chicken and fish.
2 Servings
Prep: 10 min.
Grill: 10 min.
Ingredients
1/4 cup butter, softened
1 teaspoon chili powder
1/2 teaspoon Dijon mustard
Dash cayenne pepper
2 beef ribeye steaks (8 ounces each)
1/2 to 1 teaspoon coarsely ground pepper
1/4 teaspoon sugar
Directions
In a small bowl, beat the butter, chili powder, mustard and cayenne
until smooth. Refrigerate until serving. Rub the steaks with pepper and
sugar. Grill, covered, over medium heat for 5-6 minutes on each side or
until meat reaches desired doneness (for medium-rare, a thermometer
should read 145°; medium, 160°; well-done, 170°). Spoon chili butter
over steak.
Nutrition Facts: 1 steak with 2 tablespoons butter equals 708 calories,
59 g fat (29 g saturated fat), 195 mg cholesterol, 308 mg sodium, 2 g
carbohydrate, 1 g fiber, 41 g protein.
Source: Country Woman April/May 2010, p45
JALAPENO POPPER
INSPIRED GRILLED CHEESE
~Shared by Maggie,
TX
Serves 2
Ingredients
2 slices sourdough bread
2 ounces goat cheese, softened to room temp
4 slices crisp-fried bacon
3 whole fresh jalapeno peppers
1 Tbsp apricot preserves
2 Tbsp butter
Instructions
Slice each jalapeno in half lengthwise, and remove stem, ribs and seeds.
Place cut-side-down on a baking sheet, and broil until skins blacken
and blister, about five minutes. Remove jalapenos from broiler, and
transfer immediately into a plastic bag or other sealed container.
Seal and let steam until cool enough to handle, about 10-20 minutes.
Remove blackened skins by pinching them between your thumb and
forefinger, and discard.
Spread one of the slices of bread with the goat cheese. Top with
roasted jalapeno peppers, then bacon.
Spread the other piece of bread with the apricot preserves, and add to
sandwich. Butter each side of the sandwich, and toast in saucepan over
medium heat until bread is toasted, about 2-3 minutes a side.
Source: Cooking and Eating From Away in Maine
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PALM BEACH BROWNIES
WITH
CHOCOLATE-COVERED MINTS
Adapted from Cuisine at Home. This recipe comes from my favorite food
blog, Noble Pig. Make these and have a plan, otherwise you will eat
them all yourself. Oh, if you want to purchase a Magic Line Pan,
click the link that follows and you'll be helping support A to Z Recipes. I'm seriously
thinking of buying one for myself as my friend who bakes everything so
perfectly swears by hers!
8 oz. unsweetened chocolate
1 cup unsalted butter
3-3/4 cups granulated sugar
5 eggs
1 Tablespoon plus 1 teaspoon instant espresso powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon table salt
1-2/3 cups sifted all-purpose flour
8 oz. (2 generous cups) walnuts, broken in large pieces
48 York chocolate-covered peppermint patties (about 2-1/2 eleven ounce
bags)
This is the pan I use to make these brownies, also recommended by Maida
Heatter. It is a Magic Line Pan.
If you don't have one and make bar cookies often, I would highly
recommend getting one. As you'll see later, the straight sides
and square corners means the edges don't have to be trimmed. It's
truly magic, buy one here if you are interested. I use mine all
the time and love it.
http://www.amazon.com/exec/obidos/ASIN/B001B9X3JY/atozreci-20
Fit the pan you are using carefully with heavy duty foil. Press
down sides and corners, shaping to the pan, carefully pressing into
place. Do not make any holes.
Preheat oven to 425 degrees with rack one third up from the
bottom. Add 1 Tablespoon butter to a 9 x 13 x 2 pan and
place in preheating oven. When butter is melted, spread it over
the foil with a pastry brush; set aside.
In a 4-6 cup heavy saucepan or double boiler, melt chocolate and butter
over low heat, stirring until chocolate and butter are melted.
Remove from heat; set aside.
Beat the sugar, eggs, espresso powder, extracts and salt in a large
bowl of an electric mixer set at high speed for 10 minutes. Add
the chocolate mixture (which may still be warm) with mixer on low
speed. Beat just until blended. Add the flour and beat
again on low speed just until mixed. Stir in the nuts.
Spoon half the mixture (about 3-1/2 cups) into prepared pan; smooth
top. Layer the peppermints over the chocolate layer. They
should touch each other and come as close to the edges of the pan as
possible (do not cut mints in half to fill-in spaces-the filling will
ooze and burn). Spoon remaining chocolate mixture over mints;
carefully smooth top.
Bake for 35 minutes (and no longer), rotating the pan once during
baking. Start checking the pan at 30 minutes, if you overbake
these, the mints will start exploding, it's not good.
Remove from oven and let stand in pan until completely cool.
Invert pan and remove foil lining. Invert again so brownies are
right side up.
Here are the edges of the brownies straight from the pan. Nothing
to trim and nothing wasted, this is why I love making bars using a Magic Line Pan.
Refrigerate a few hours or overnight before cutting.
Use a long knife with a sharp blade to cut the brownies into
quarters. (If you do not use a Magic Line Pan
you will most likely have to trim the edges.) Cut each quarter in
half, then cut each eighth into four bars. This narrow shape
shows off the mints.
http://www.amazon.com/exec/obidos/ASIN/B001B9X3JY/atozreci-20
Source: Noble Pig
http://noblepig.com/2009/11/17/palm-beach-brownies-with-chocolatecovered-mints.aspx
WATERMELON SUMMER
SALAD
3/4 cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 1/2 quarts seeded, cubed watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves (or slices)
1 cup chopped fresh mint
2 tablespoons olive oil
Place the onion slices in a small bowl with the lime juice. The acid of
the lime will mellow the flavor of the raw onion. Let stand for 10
minutes.
In a large bowl, combine the watermelon cubes, feta cheese, black
olives, onions with the lime juice, and mint. Drizzle olive oil over it
all, and toss to blend.
DEER JERKY
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp. Accent
2 tsp. Seasoned salt
2/3 tsp. garlic powder
2 tsp. onion powder
2 tsp. black pepper
1 tsp. Hickory smoke
Mix all ingredients together. Dip thin strips of venison in mixture.
Put in bowl and pour remaining mixture over. Cover dish and leave for 2
days, stirring morning and evening. Put foil in bottom of oven. Run
toothpicks through meat and hang on rack with meat hanging down. Set
oven at 150F or lowest setting. Bake around 4 hours or use dehydrator.
Source: Bread of Life - Rockport Full Gospel Worship Center (A
community cookbook)
CROCK POT CHICKEN
CHOWDER
INGREDIENTS
1/2 cup chopped carrots
1 cup skim milk
1 cup low sodium chicken broth
1/8 teaspoon white pepper
1 onion, chopped
2 cloves garlic, minced
1 potato, peeled and cubed
1/2 lb. boneless, skinless chicken breasts, cut into 1" pieces
2, 15 oz. cans creamed corn
1/4 cup dried potato flakes
1/2 cup grated Parmesan cheese
DIRECTIONS
Combine all ingredients except dried potato flakes and cheese in slow
cooker. Cover and cook on low for 5-6 hours or until potatoes are
tender and chicken thoroughly cooked. Add potato flakes and stir well
to combine.
WHOLE WHEAT
BUTTERMILK PANCAKES
8 cakes 16 cakes 24 cakes
Whole wheat flour 3/4 c. 1-1/2 c. 2-1/4 c.
All-purpose flour 1/3 c. 2/3 c. 1 c.
Granulated sugar 1 T. 2 T. 3 T.
Baking powder 1 tsp. 2 tsp. 1 T.
Salt 1/4 tsp. 1/2 tsp. 3/4 tsp.
Baking soda 1/4 tsp. 1/2 tsp. 3/4 tsp.
Eggs, beaten 1 2 3
Buttermilk 1 c. 2 c. 3 c.
Milk 1/4 c. 1/2 c. 3/4 c.
Oil 2 T. 2-1/2 T. 4 T.
Mix dry ingredients together in a HUGE bowl.
Mix together eggs, buttermilk, milk, and oil and add all at once to the
dry ingredients. Stir until slightly lumpy.
In lightly greased, hot (350 degrees) non-stick skillet, cook 1/4 cup
of batter per pancake, until both sides are golden brown. Don't
overcook.
Source: The Lamplight Inn Bed & Breakfast
Home of the "Singing Innkeeper" of Berlin, Ohio
QUICK GREEN CHILI
AND CHICKEN
ENCHILADAS
Start to Finish: 28 min.
Ingredients
1-1/4 lb. chicken breast tenders
1-1/2 cups bottled green salsa
1 4-oz. can diced green chilies
1-1/2 cups shredded Mexican-style four-cheese blend (6 oz.)
8 6- to 7-inch flour tortillas
Refrigerated fresh salsa (optional)
Lime wedges (optional)
Directions
1. Preheat broiler. Cut chicken into 1-inch pieces. In large
microwave-safe bowl microcook on HIGH 7 minutes or until no pink
remains, stirring twice. Drain liquid. Break up chicken slightly in
bowl with back of wooden spoon. Add salsa and chilies. Cook 3 minutes
more or until heated through, stirring once. Stir in 1 cup of the
cheese.
2. Spoon chicken mixture evenly down center of tortillas. Roll
tortillas around filling and place in 13x9x2-inch baking pan. Sprinkle
remaining cheese over enchiladas. Broil 3 to 4 inches from heat 1 to 2
minutes or until cheese is melted.
3. To serve, top with salsa and pass lime wedges.
Makes 4 servings.
Nutrition Facts
Total Fat (g) 24, Saturated Fat (g) 8, Cholesterol (mg) 120, Sodium
(mg) 1081, Carbohydrate (g) 33, Total Sugar (g) 2, Fiber (g) 1, Protein
(g) 49, Vitamin C (DV%) 33, Calcium (DV%) 45, Iron (DV%) 43
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens Magazine
MEATBALL SOUP
2 lbs. ground beef
2 medium onions, chopped
1 cup rice, cooked
2 Tbs. parsley
Salt and cayenne pepper to taste
8 cups chicken broth
1-2 cups wine
1 or 2 eggs
Combine beef, rice, eggs, salt, pepper, and part of onions. Roll into
balls one-inch in diameter, and then in parsley. Place in a deep
saucepan (stacking meatballs). Pour in chicken broth and wine to taste
and rest of onions. Cook on low heat for 1-2 hours. Cool. Refrigerate
and skim off grease. Reheat slowly and serve with fresh parsley
sprinkled atop. Make a day ahead for a special luncheon. Serve with
salad, fresh baked bread and wine.
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)
CRUSTY GARLIC TWISTS
Add a new twist with these savory Crusty Garlic Twists, a perfect
addition to any meal.
Prep Time: 30 min
Bake Time: 20 min
Skill Level: Beginning
Servings: 9
18 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated fresh Parmesan cheese, divided
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
additional olive oil, cheese and salt, if desired
Spray counter lightly with non-stick cooking spray. Combine 9 rolls
together and roll into a 10x16-inch rectangle. Cover with plastic wrap
and let rest. Repeat with remaining rolls to make two rectangles. In a
small bowl combine olive oil, garlic, salt and pepper. In another bowl
combine 1/2 cup cheese, rosemary and thyme. Remove wrap from dough and
brush one rectangle with half of the olive oil mixture. Sprinkle cheese
mixture over olive oil. Place second rectangle over cheese mixture and
press down lightly with hands. Cut, along the 16-inch side into 18
equal pieces (less than 1-inch wide). Twist each one several times and
place on sprayed baking sheets. Brush with remaining olive oil mixture
and sprinkle with remaining 1/2 cup cheese. Bake at 350°F 18-20 minutes
or until golden brown and crusty. Remove from oven and brush with
additional olive oil if desired. Sprinkle with additional cheese or
salt, if desired.
Source: Rhodes™
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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