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A
to Z
Recipes
July 1,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
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Recipe Reviews, Reader Comments
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publication.
Howdy and welcome to your Sunday edition of A to Z Recipes Newsletter. It is
July and the summer heat has taken a toll on much of the US as we
prepare to celebrate our birthday. We did get
some rain on Saturday here in my part of Texas. Woo-hoo! It was 97
drops of rain. Yes... I
counted them.
The new Monthly Theme topic
is Easy
Desserts. 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. Recently, I did get one
reader to share by standing on my head here. So, how about it? Is it your time to share?
We'll see you here again on next Wednesday, God willing.
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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.
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"Beware
of the half truth. You may have gotten hold of the wrong half."
~Author Unknown
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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!
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God's Whispering
~Shared by Treva, NC
Listen! Be quiet! And you can hear
The whisper of God as He draws near!
Silence! Open your heart and see
God approaching quietly!
His whisper may come in the song of a bird
Or maybe it's the child's first word...
Maybe the breeze hits the leaves of the tree
Or maybe it isn't anything you can see...
God is whispering His love for you
He puts it in your heart to carry you through...
His arm is reaching and cupping your ear
So that His whisper you will patiently hear!
~c-jkat-2012
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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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How to Build a
Better Burger
The Meat: Fat Is Good (It's True!)
You want a burger packed with rich, beefy flavor and drip-ping with
juice, right? Well then, you want--and need--fat. It's the source of
all that messy goodness. So do two things: (1) Find a butcher you trust
and order freshly ground chuck (stay away from the stuff that's been
sitting around in a Styrofoam tray for days), and (2) ask for a ratio
of 80 percent meat to 20 percent fat--the magic formula. It'll yield a
juicy burger, but not one that triggers flare-ups when excess grease
hits the coals. Memorize this ratio and you can't go wrong.
The Patty: Be Gentle
The less you handle the meat, the better--kneading is for bread. A
loosely formed patty will be more succulent, more...luscious. To shape
it, grab a handful of beef and form a round patty by gently turning the
meat while cup-ping the edge with your palms; lightly press the top to
flatten it as you go. Stop when you've got a 4" patty that's about 3/4"
thick (six or seven turns). Burgers contract as they cook, causing the
middle to push up into a dome. To avoid this, make a small indentation
in the center of the patty with your thumb. This keeps the burger flat
as it cooks. One more thing: Spatulas were made for flipping, not
pressing on the patty. Hear that hissing sound when you do? That's all
the flavorful juices dripping on the coals--they belong in the burger.
The Seasoning: S&P Are All You Need
Think about your favorite burgers, whether at In-N-Out or your
neighborhood pub. The reason they're so good is simple: The cooks start
with fresh, quality beef and then don't add much to it. No
Worcestershire sauce, no onion, no egg (save that for meatloaf). As
with steak, let beef speak for itself and allow the intense heat of the
grill to draw out its natural flavors. The method: Season one side of a
patty generously and evenly with salt and pepper. Grill it, seasoned
side down. Then, before flipping, season the other side. Done.
The Cheese: Go All-American
You know that moment when American cheese reaches a molten, near-liquid
state, seeping into the crags of the crisp patty, merging with the
juices and special sauce? That's what you want. That's what everyone
wants. So let the fancy-pants chefs crumble Roquefort on their burgers.
You should keep it classic.
The Bun: We Say Potato
Squishy. Not a word typically used as a compliment. But that's what a
burger bun should be. It should almost fuse with the meat--a moist,
soft wrapper for the patty. We love potato rolls (available at any
supermarket) straight from the bag. They're just sturdy enough to hold
their shape, soft enough to let you appreciate the burger's texture,
and a touch sweet, which is a great foil for the salty, savory beef.
Make Your Condiments
Count
We'll say it again: Focus on great meat and the right seasoning, and
this burger will deliver. If you want to dress it up, let these
toppings do the work.
Tomato: We wait all year for juicy, peak-season tomatoes. Now's the
time to indulge.
Special Sauce: When ketchup and mayo meld, well, magic happens. To
taste what we're talking about, try our signature Special Sauce recipe.
Pickles: Briny, crisp pickles add pucker and punch to a rich burger.
Skip the bread-and-butters-- they're just too sweet--and try a few
classic dill slices instead.
Onion: Lay a slice or two of raw onion on the bottom bun before you put
the burger on top. The fatty juices will run onto the onion and soften
it just so.
Lettuce: Frilly green-leaf lettuce and other delicate greens go limp
when they hit a hot burger. Stick with iceberg; it's got backbone and
off-the-charts crunch.
Source: Bon Appetit
http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/06/build-a-better-burger.html#ixzz1zDJpwKQQ
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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:
Easy Desserts
With summer temperatures so high,
we're all into easy. That usually means fewer ingredients but not
always. Meringue has few ingredients but I hate lugging out my mixer.
And the clean-up. Whew! What we're looking for are recipes that are
easy to make. I know using a pre-made crust, or a cookie/cake mix can
make a huge difference in the time and labor involved. So, share some
dessert recipes that are really easy to put together. They will go
fast, for sure! 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
"Easy Desserts". 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: Easy
Desserts.
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 "Easy Desserts" has a deadline of July 31,
2012,
and will be posted on August 12, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Easy
Desserts. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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HOW TO INSTALL A
SOUTHERN HOME
SECURITY SYSTEM
~Shared by Linda
H., Rosharon, TX
1. Go to Goodwill and buy a pair of size 14-16 men's work boots.
2. Place them on your front porch, along with a copy of Guns & Ammo
Magazine.
3. Put four giant dog dishes next to the boots and magazines.
4. Leave a note on your door that reads . . .
Bubba,
Me and Marcel,
Donnie Ray and Jimmy
Earl went for more ammo and beer. Be back in an hour. Don't mess with
the pit bulls. They got the mailman this morning and messed him up bad.
I don't think Killer took part, but it was hard to tell from all the
blood. Anyway, I locked all four of 'em in the house. Better wait
outside. Be right back.
Cooter
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!
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Recipe
Reviews, Reader Comments |
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Recipe Name: Chicken and Dumplings
Submitter: Johnny, LA
Reviewer: Larry J., Spring Hill, TN
Date: February 11, 2007
http://www.a2zrecipes.net/02112007.html
Hey
Maggie hope
you are doing good!! Just wanted to let you know I made this last week
and it was delicious! Only thing though the flat dumplings stuck to the
bottom of the pan some of them and just didn’t seem like enough so I
added a can of biscuits and man wow I ate on it all week! Please tell
Johnny, LA thanks!
Larry
(This is Larry's
photo!)
CHICKEN AND DUMPLINGS
~Submitted by
Johnny, LA
Serves 12-15.
1 large fryer
4 (14-oz.) cans chicken broth, divided
1 can water
4 chicken bouillon cubes
1 large onion, chopped
1-2 stalks celery, chopped
1 bay leaf
Black pepper, to taste
2 (12-oz.) pkgs. frozen dumplings
2 (10 3/4-oz.) cans cream of chicken soup
1. Place the whole chicken in a large pot with 3 cans of chicken broth,
the water, bouillon cubes, chopped onion, chopped celery, bay leaf and
black pepper to taste. Bring to a boil, reduce heat and simmer,
covered, for about 1 1/2 hours until chicken is tender.
2. Remove chicken and debone when cool enough to handle. Discard bones
and skin. Cut chicken into bite-size pieces.
3. Meanwhile add dumplings to broth and boil gently, covered, for about
45 minutes, stirring often to prevent sticking. Add deboned chicken and
cook, covered, for another 15 minutes.
4. In a large bowl, mix the fourth can of chicken broth with the cans
of cream of chicken soup and stir until smooth. Add this to dumplings
and heat through, stirring often.
Source: Sandra Vargo
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!
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Search A to Z Recipes Site and Newsletters:
RED, WHITE &
BLUEBERRY CREAM PIE
~Shared by Treva, NC
Preparation Time: 10 Mins.
Total Time: 3 Hours 10 Mins.
Servings: 8
1 & 1/4 cups fresh blueberries, divided
1 Keebler® Ready Crust® Graham Pie Crust
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
Sliced fresh strawberries
1. Place 1 cup of blueberries in crust.
2. In large mixing bowl beat cream cheese on medium speed of electric
mixer until fluffy. Gradually beat in sweetened condensed milk. Add
lemon juice and vanilla. Beat until combined. Pour over blueberries in
crust. 3. Refrigerate at least 3 hours or until set. Arrange remaining
blueberries and strawberries on top. Garnish as desired. Store in
refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Source: Kellogg
CHEESY BACON ONION
DIP
~Shared by Marilyn
M., Canton, OH
1 (8 oz) package cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 cups shredded Swiss cheese, divided
8 strips of bacon, cooked and chopped into small pieces OR 1/2 cup
bacon bits
1/4 cup onion, diced
Salt and pepper to taste
Preheat oven to 350 degrees. Grease a pie dish or other small
oven-save dish with cooking spray; set aside.
In a medium bowl blend together cream cheese, sour cream, and mayo
until creamy. Stir in 3/4 cup Swiss cheese (about half). Season with
salt and pepper to taste. Sauté onions for about 5 minutes over
medium-high heat using 1 tablespoon olive oil (or reserved bacon
drippings). Add to the creamed mixture and stir until evenly
distributed. Spread this mixture evenly in the bottom of your prepared
baking dish.
Sprinkle the remaining Swiss cheese over the top of the creamed
mixture. Finally, sprinkle the bacon evenly over the top. Season with a
little bit of freshly ground pepper on top. At this point, you can
cover it and put it in the fridge for up to 5 days or continue and bake
it!
Bake for 15-20 minutes or until dip is bubbly and cheese begins to turn
golden brown. Serve with crackers or chips.
SESAME PASTA CHICKEN
SALAD
~Shared by Jean,
Syracuse, NY
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes
Servings: 10
"A refreshing light pasta salad with a delicious Asian flair. Great for
a summer cookout or picnic."
Ingredients:
1/4 cup sesame seeds
1 (16 ounce) package bow tie pasta
1/2 cup vegetable oil
1/3 cup light soy sauce
1/3 cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
1/3 cup chopped fresh cilantro
1/3 cup chopped green onion
Directions:
1. Heat a skillet over medium-high heat. Add sesame seeds, and cook
stirring frequently until lightly toasted. Remove from heat, and set
aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and
cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse
under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce,
vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake
well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix
in chicken, cilantro, and green onions.
BIRD SEED SQUARES
(People Food)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3/4 cup peanut butter
3/4 cup brown sugar
3/4 cup honey
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 cups crisp rice cereal
1 1/2 cups rolled oats
1 cup coconut
3/4 cup sesame seeds
3/4 cup sunflower seeds
In a large bowl, combine the cocoa powder, rice cereal, oats, coconut,
and sesame seeds. Set aside.
In a saucepan over medium heat, stir together the peanut butter, brown
sugar, honey, and vanilla. Cook and stir until melted and loose. Pour
over the cereal mixture, and stir to coat evenly. Press lightly into a
buttered 9x13 inch baking dish. Cool for about 1 hour to firm, then cut
into squares.
CHICKEN AND
ANDOUILLE GUMBO
~Shared by Johnny,
LA
Adapted from Judy Whitmire.
In New Orleans, gumbo is as ubiquitous as Sazeracs and jazz. This
version, which Louisiana home cook Whitmire adapted from Cajun
Delights, a down-home cookbook sold at a festival and given to her as a
newlywed, is thickened by a dark roux and filled with smoky Cajun
andouille sausage and chicken.
What to buy: Frozen okra can be found in most supermarkets; you can
substitute fresh okra. Andouille is a smoked pork sausage that can be
found in many gourmet markets or online at CajunGrocer.com. Look for
Cajun seasoning in most supermarkets, or make your own.
Total Time: 1 hr 30 mins
Makes: 8 to 10 servings
INGREDIENTS
For the chicken:
1 4- to 5-pound chicken
4 cups low-sodium chicken broth
2 cups water
1 tablespoon Cajun seasoning (either purchased or homemade)
1 teaspoon salt
For the gumbo base:
3/4 cup vegetable oil
1 cup all-purpose flour
1 medium yellow onion, chopped
3 medium garlic cloves, minced
1 medium green bell pepper, chopped
3 stalks celery, chopped
1 bay leaf
1 (28-ounce) can diced tomatoes
1 (16-ounce) bag frozen sliced okra
1 pound andouille sausage, cut on the bias into 1/2-inch-thick slices
Sliced scallions, for garnish
Chopped parsley leaves, for garnish
INSTRUCTIONS
For the chicken:
Remove the neck and giblets from the chicken’s cavity and discard.
Rinse the chicken, inside and out, under cold running water; pat dry
with paper towels and cut into 10 to 12 bone-in pieces (2 legs, 2
thighs, 2 wings, and each breast halved or cut into thirds).
Place the chicken pieces in a large pot; cover with the broth, water,
Cajun seasoning, and salt. Bring to a boil over high heat then reduce
the heat to medium low; simmer until the chicken is tender and just
cooked, about 30 minutes.
Transfer the cooked chicken pieces to a plate to cool. Strain the broth
and skim off any excess fat. Reserve 4 cups for the gumbo. When the
chicken is cool enough to handle, remove the skin and bones and
discard; set the chicken pieces aside.
For the gumbo base:
Heat the oil in a large, wide, heavy-bottomed pot over medium heat
until it is hot and shimmers, about 3 minutes. Slowly sprinkle the
flour into the pot, stirring constantly with a wire whisk to prevent
any lumps from forming. Cook, stirring constantly (and taking care to
scrape out the corners of the pot), until the roux is dark brown (it
should resemble melted chocolate), about 25 to 30 minutes.
Add the onion and garlic and stir to coat the vegetables in the roux.
Season well with salt and freshly ground black pepper. Stir in the bell
pepper, celery, and bay leaf; cook until the vegetables soften
slightly, about 4 minutes.
Slowly stir in the reserved chicken broth, mixing well to incorporate;
season with salt and freshly ground black pepper. Bring to a boil, then
stir in the tomatoes, okra, reserved chicken meat, and andouille. Bring
the mixture to a boil, then reduce the heat to medium low, cover the
pan, and simmer for 30 minutes, stirring occasionally.
Taste the gumbo to check the seasoning. If necessary, add more salt and
freshly ground black pepper. Serve over cooked white rice, topped with
scallions and parsley.
Beverage pairing: August Kesseler Riesling ‘R’, Germany. Fresh and
vibrant with racy acidity and a perfect touch of sweetness, this wine
is a refreshing match for this smoky, rich dish.
FRESH FRUIT COBBLER
(OLD FASHION)
~Shared by Charlie
J., Mobile, AL
4 tablespoons butter or margarine
2 cups fresh fruit, sliced (peaches, apples, blackberries, or cherries)
(I like peaches)
1 cup sugar
Mix fruit and sugar together and let it stand. Melt butter or margarine
in 2 quart casserole dish and set it aside until you make the batter.
Batter:
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup plain flour
3/4 cup milk
Preheat oven to 350 degrees (F). Mix above (batter) ingredients
together until all lumps are gone. Pour batter into melted butter. (Do
not stir.) Spoon fruit mixture over the batter evenly. (Do not stir.)
Bake 45 minutes or until the top is brown. You can serve it as is or
with ice cream. It can be reheated. Serves 6.
Note: I have successfully used frozen fruits which should be
thawed before adding.
Source: Mae Flournoy (Mother-in-law)
GREEN TOMATO
BREAKFAST CAKE
~Shared by Luanne,
FL
Just as good as a dessert !
1/3 cup soft butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder dash salt
2 green tomatoes, cored and cut in eighths
2 tsp sugar
1/2 tsp cinnamon
Preheat oven to 350º. Spray 9 inch baking dish.
Combine butter and sugar. Beat with mixer until fluffy. Beat in eggs
and vanilla. Combine flour, baking powder and salt. Add to mix and beat
well. Spoon into pan. Arrange tomato pieces in circles, and sprinkle
with sugar and cinnamon. Bake 50 minutes or until firm and golden.
Serves 8.
SPICY SUMMER SALSA
~Shared by Larry
J., Spring Hill, TN
Ingredients
3 cups chopped tomatoes
1 ½ cups chopped onions
4 Tablespoons cilantro
3 chopped jalapeño peppers
4 teaspoons white vinegar
4 garlic cloves, minced
½ teaspoon salt
Instructions
Mix all ingredients and cook slow. This recipe can also be canned or
frozen.
BIGA FOR BREAD MAKING
~Shared by Jim D.,
WA
1/4 teaspoon active dry yeast
1 cup warm water (About 110 Degrees F.)
1 1/3 cups bread flour
2/3 cup Unbleached All-Purpose Flour
Sprinkle the yeast over the water in a bowl large enough to fit all of
the ingredients and let sit 5 to 10 minutes. Add the flours and stir to
combine. The dough may seem stiff, but will soften up as it sits. Cover
the biga tightly with plastic wrap and let it sit for 6 hours at room
temperature. Stir it and refrigerate it until the next day, or at least
12 hours.
You can keep this biga covered in the refrigerator for up to a week.
Simply stir it every day or so and recover it.
Baking Tip: You could also use a baguette pan to make long thin loaves
or spread your dough across a well oiled cookie sheet to make focaccia.
Variations:
Rosemary Bread: Add 4 tablespoons finely chopped rosemary to the flour.
Brush the loaves with water and sprinkle with coarse sea salt just
prior to baking.
Olive Bread: Add 12 ounces flavorful pitted olives, coarsely chopped to
the flour mixture.
Source: http://www.sassy4daze.com/Recipes/Italian.html
SLOW COOKER
ROTISSERIE CHICKEN
~Shared by Linda
H., Rosharon, TX
1 whole chicken
Olive oil cooking spray
Lawry's Seasoned Salt
Clean chicken inside and out. Spray with cooking spray. Sprinkle inside
and out with seasoned salt. Grease interior of slow cooker with cooking
spray. (Do not put any water into the slow cooker.) Roll several balls
of foil and place into bottom of the slow cooker. Place the chicken,
back side down, on the foil balls. Cook on High for 4 to 6 hours.
Source: From the March 2005 issue of Today in Mississippi
SALT STICKS
~Shared by Doe,
Oliver, B.C., Canada
These make tantalizing cocktail party munchies.
For 30 3-inch sticks-
2 c flour
1 tbsp sugar
1 tsp salt
1 tbsp oil
1 egg yolk
3/4 c water
1 tsp yeast
For 50 3-inch sticks-
3 c flour
2 tbsp sugar
1 1/2 tsp salt
2 tbsp oil
2 egg yolk
1 1/4 c water
1 1/2 tsp yeast
For 30-
1 egg white
1 tsp water
1 tbsp coarse sea salt
1 tbsp caraway seeds
For 50-
2 egg whites
2 tsp water
2 tbsp coarse sea salt
2 tbsp caraway seeds
Prepare dough. Grease 2-3 baking sheets. Knead dough a few times on
floured surface to release air. Flour lg chef’s knife & cut dough
into 30 or 50 equal pcs. Shape each pcs in a log by rolling between
floured hands or on floured surface. Place logs on baking sheet, cover
with cloth & let rise in warm place, about 15 mins. Brush with
beaten egg white & water. Sprinkle with or roll in mix of salt
& seeds. Bake at 400 for 10-12 mins until dry. For lg bread sticks
follow shaping directions for cheese straws.
STRAWBERRIES AND
CREAM DESSERT SQUARES
~Shared by Treva, NC
PREP TIME: 30 Min
TOTAL TIME: 2 Hr 30 Min
SERVINGS: 20
Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
Heat oven to 350°F. Spray bottom only of 15 x 10 x 1- or 13 x 9-inch
pan with cooking spray. In large bowl, stir cookie mix, butter and egg
until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20
minutes or until light golden brown. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45
to 60 seconds or until chips are melted and can be stirred smooth. In
medium bowl, beat cream cheese with electric mixer on medium speed
until smooth. Stir in melted chips until blended. Spread mixture over
crust. Refrigerate while making topping. In small bowl, crush 1 cup of
the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir
in crushed strawberries and 1/3 cup water. Cook over medium heat,
stirring constantly, until mixture boils and thickens. Stir in food
color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries.
Spoon topping over filling. Refrigerate 1 hour or until set; serve
within 4 hours. Store covered in refrigerator.
FROZEN PARTY PUNCH
~Shared by Marilyn
M., Canton, OH
3 1/2 cups sugar
6 cups water
2 pkg. small jello (any flavor)
2 qt. orange juice
1 large can pineapple juice
1 small bottle lemon juice
ginger ale
Boil sugar and water together for 3 minutes. Add jello packages and
stir until well mixed. Add pineapple juice, orange juice and lemon
juice. Stir ingredients thoroughly. Pour into 1 quart containers and
freeze.
This makes four quarts.
To Serve: Thaw slightly and add 1 quart bottle of ginger ale for each 2
quarts of punch. Mash and mix until slushy. You can fix this days
before a party and be free on the party day or keep some for unexpected
treats. May be garnished with strawberries, orange slices, lemon or
limes depending on the flavor of jello.
UNCLE WILEY'S
CHICKEN SALAD
~Shared by Jean,
Syracuse, NY
Cook time: 30 Min
Prep time: 45 Min
Serves: 6 to 8
Ingredients
4 c poached chicken(diced)
1 c celery (finely chopped)
1 c pecans (chopped)
1 c craisins
1 1/2 c white seedless grapes (cut in 1/4s)
1 c white raisins
4 oz sour cream
1 c kraft mayonnaise
salt and black pepper to taste
Directions
1. Poach Chicken (Boneless Skinless) Breast. This takes the longest
amount of time, I often cook my chicken the day before and store it in
a zip lock bag in the fridge. When you are ready to make the salad you
dice the chicken.
2. In a large bowl mix all of the ingredients, Salt and pepper to
taste. You may need a little more mayonnaise.
3. I serve it with crackers or it makes a great sandwich with lettuce
and tomatoes.
BLUE RIBBON CARROT
SALAD
~Shared by Dorie, IL
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2 lb. carrots, cut into 2 x 1/4 inch sticks
1 can condensed tomato soup
1/4 c. sugar
1/2 c. vinegar
1 tsp. dry mustard
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 c. snow pea pods, halved crosswise, cooked & drained
1 green pepper, cut into strips
In 4 quart saucepan, over medium heat in 1 inch boiling water, cook
carrots until tender. Drain. Cool slightly.
In large bowl, combine soup, sugar, vinegar, mustard, salad oil and
Worcestershire sauce. Add carrots, pea pods and pepper; toss to coat
well. Cover, refrigerate until serving time - at least 4 hours. 6 cups
- 8 servings.
BOUDIN BALLS
~Shared by Johnny,
LA
Makes: Makes 4 pounds (about 50 balls)
Boudin, the king of Cajun food, is my favorite thing in the world to
eat. It is a unique food in that it can be breakfast, lunch, dinner, a
snack, or car food. Whereas most of the country might show up at a
morning get-together with donuts, we show up with boudin. And no two
boudins are exactly alike—that’s amazing, considering they all have
basically the same ingredients of rice and pork.
One of the best boudins I’ve had is made by my cousin Bubba Frey, who
owns the Mowata General Store in the heart of the German settlement
between the Link and Zaunbrecher rice fields, but all my cousins down
there make their own boudin. One cousin told me that meat from the
temple of the pig’s head makes the best boudin, while another claims
that a combination of hog jowl and shoulder meat is the secret. The
truth is, they are all good.
This recipe combines elements from all of the different boudins I’ve
eaten in my day. There’s liver in it but just enough, it’s nicely
spiced but won’t burn your mouth, and it has the perfect amount of rice.
Special equipment:
You will need a deep-frying/candy thermometer for
this recipe.
What to buy: Panko is coarse Japanese-style breadcrumbs, available in
many grocery stores.
Curing salt, also known as pink salt or saltpeter, contains 6.25
percent sodium.
INGREDIENTS
2 pounds boneless pork shoulder, cut into 1-inch cubes
1/2 pound pork liver, cut into 1-inch cubes
2 celery stalks, chopped
1 small onion, chopped
6 garlic cloves, coarsely chopped
3 medium jalapeños, stemmed, seeded, and chopped
1 medium poblano chile, stemmed, seeded, and chopped
4 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon freshly ground white pepper
2 teaspoons cayenne pepper
1/2 teaspoon curing salt
1 teaspoon chili powder
7 cups cooked white rice
1 cup chopped parsley
1 cup chopped scallions (green and white parts)
3 cups panko
Vegetable oil, for frying
INSTRUCTIONS
Combine the pork, liver, vegetables, and seasonings in a bowl and
marinate for 1 hour or overnight, covered, in the refrigerator. Place
the marinated mixture in a large pot and cover the meat with water by 1
to 2 inches. Bring to a boil, reduce the heat, and simmer until the
meat is tender, about 1 hour and 45 minutes.
Remove the pot from heat and strain, reserving the cooking liquid.
Allow the mixture to cool slightly, then put the solids through a meat
grinder set on coarse grind. (You can also chop with a knife if you
don’t have a meat grinder, which is what I usually do anyway.)
Place the ground meat in a large bowl. Using a wooden spoon or rubber
spatula, mix in the cooked rice, parsley, scallions, and 3 1/2 cups of
the reserved cooking liquid. Stir vigorously for 5 minutes until the
mixture sticks together when pressed with the back of a spoon, adding
more cooking liquid as necessary. (Feel free to use a mixer if you have
one. I have one yet I still mix it by hand for some reason I can’t
explain.)
Place the panko in a wide, shallow dish. Form the boudin mixture into
golf-ball-sized rounds, roll in the panko, place on a baking sheet, and
set aside.
Heat the oven to 200°F and arrange a rack in the middle. Line a baking
sheet with a few layers of paper towels.
Pour 2 inches of vegetable oil in a Dutch oven or a large,
heavy-bottomed pot. Heat over high heat until the oil reaches 375°F on
a deep-frying/candy thermometer. Add boudin balls in a single layer
(you’ll need to do this in batches so as not to crowd the pot). Fry
until golden brown in color and heated all the way through, about 1
minute. Transfer to the paper-towel-lined baking sheet using a slotted
spoon. Place the baking sheet in the oven to keep the boudin balls warm.
Return the oil to 375°F and repeat the process with the remaining
boudin balls.
Source: Chef Donald Link, author of Real Cajun: Rustic Home Cooking
from Donald Link’s Louisiana.
YOGURT STREUSEL
MUFFINS
~Shared by Treva,
NC
Yield: 12 Servings
Streusel topping:
2/3 cups pecans, almonds or walnuts, finely chopped
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Muffins:
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain low-fat yogurt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Make streusel topping: In a small bowl, combine streusel ingredients
and pinch together into large crumbs. Place bowl in freezer.
Make muffins: Preheat oven to 375°F. Line cups of a muffin tin with
paper liners. In a large bowl, whisk butter, sugar, eggs, vanilla and
yogurt. Stir in flour, baking powder, baking soda, cinnamon and salt
with a wooden spoon. Fill each muffin cup with batter. Scatter streusel
topping over each muffin and press lightly on crumbs so they adhere to
batter. Bake until tops are golden, 17 to 20 minutes. Let muffins cool
in pan set on a wire rack for 5 minutes, then remove muffins to rack to
cool completely.
NEAPOLITAN CREAM
CHEESE BARS
~Shared by Marilyn
M., Canton, OH
Layer chocolate, vanilla and strawberry flavors in a delightful bar.
1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix
1/2 cup butter (or margarine), melted
3 eggs, divided
2 (8 oz) packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 container (12 oz) whipped strawberry frosting
Heat oven to 350°F. *Spray bottom and sides of 13x9-inch pan with
cooking spray. In large bowl, stir cookie mix, melted butter and 1 egg
until soft dough forms. Press dough in bottom of pan. Bake 10
minutes. Set aside to cool 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and the
remaining 2 eggs with electric mixer on medium speed until smooth.
Spread evenly over cookie base. Bake 30 to 35 minutes or until
set. Cool 30 minutes. Spread frosting over cream cheese
layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6
rows by 6 rows. Store covered in refrigerator.
Yield - Makes 36 bars
Note: Use a wet knife for cutting cheesecake bars, wiping off crumbs
after each cut. The secret to cutting bars easily is to line the pan
with foil. Just lift out the baked bars and cut. *Spray the foil
for best results.
CHEESY CHICKEN
ENCHILADAS
~Shared by Jean,
Syracuse, NY
Easy-to-make chicken and cheese enchiladas bathed in a warm tomato
sauce.
Hands On: 20
Total: 50
Makes: 6 servings (2 enchiladas each)
Ingredients:
PAM® Original No-Stick Cooking Spray
2 cans (8 oz each) Hunt's® Tomato Sauce
1 cup water
2 tablespoons Gebhardt® Chili Powder
3 cups shredded cooked chicken (3 cup = 12 oz)
1/2 cup chopped onion
1 tablespoon water
12 white corn tortillas (6 inch)
3 cups shredded Cheddar cheese, divided
Directions:
Preheat oven to 400°F. Spray 13 x 9-inch baking dish with cooking
spray; set aside. Combine tomato sauce, 1 cup water and chili powder in
medium saucepan. Bring to a boil over medium-high heat. Reduce heat to
low; simmer 10 minutes, stirring occasionally. Meanwhile, mix chicken,
onion and remaining 1 tablespoon water in large nonstick skillet. Cook
over medium-high heat 3 to 4 minutes or until onion is tender, stirring
occasionally. Wrap tortillas in damp paper towels; place on
microwave-safe plate. Microwave on HIGH 1 minute or until tortillas are
warmed and softened. Top each tortilla with 2 tablespoons cheese and
about 1/4 cup chicken mixture; roll up. Place, seam-side down, in dish.
Cover evenly with tomato sauce mixture; sprinkle with remaining 1-1/2
cups cheese. Cover with aluminum foil. Bake 30 minutes or until cheese
is melted and sauce is bubbling.
Nutritional Information:
6 servings (2 enchiladas each) Calories 503; Total Fat 26 g(Saturated
Fat 14 g); Cholesterol 122 mg; Sodium 938 mg; Carbohydrate 29 g;
(Dietary Fiber 5 g, Sugars 4 g); Protein 38 g
Percent Daily Values*: Vitamin A 17%; Vitamin C 11%; Calcium 47%; Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet.
BAINGAN BHARTA
(Eggplant Curry)
~Shared by Dorie, IL
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1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the
preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and
onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan,
and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno
pepper, and season with salt. Cover, and cook 10 minutes over high
heat. Remove cover, reduce heat to low, and continue cooking about 5
minutes. Garnish with cilantro to serve.
CREOLE CHICKEN
~Shared by Johnny,
LA
1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice (I use the tomatoes w/chilies)
1 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper
In crockpot, combine chicken, tomatoes, broth, sausage, ham, onion,
tomato paste, water, seasoning, and Tabasco. Cover and cook on LOW for
5 to 6 hours. Add rice and green pepper to crockpot and cook for 10
minutes longer, or until rice is tender and most of the liquid is
absorbed.
Serves 6.
STRAWBERRY SWIRL
CREAM CHEESE POUND
CAKE
~Shared by Treva, NC
Here the cream cheese is added after beating the butter and sugar, and
the cake bakes at a slightly higher temperature than usual.
Yield: Makes 12 servings
Total: 2 Hours, 35 Minutes
1 & 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze
1 (6-inch) wooden skewer
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty
electric stand mixer until creamy. Gradually add sugar, beating at
medium speed until light and fluffy. Add cream cheese, beating until
creamy. Add eggs, 1 at a time, beating just until blended after each
addition.
2. Gradually add flour to butter mixture. Beat at low speed just until
blended after each addition, stopping to scrape bowl as needed. Stir in
almond and vanilla extracts. Pour one-third of batter into a greased
and floured 10-inch (14-cup) tube pan (about 2 & 2/3 cups batter).
Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl
with wooden skewer. Repeat procedure once, and top with remaining third
of batter.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long
wooden pick inserted in center comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan to wire rack, and cool
completely (about 1 hour).
Source: Southern Living MARCH 2011
JELLO SUMMER DRINK
~Shared by Marilyn
M., Canton, OH
1 pkg. summer drink of any kind
1 envelope plain gelatin
1/2 cup sugar
few grains of salt
1/4 cup cold water to soak up gelatin
1 3/4 cup boiling water or fruit juice
Mix together.
PORK TENDERLOIN DIANE
~Shared by Jean,
Syracuse, NY
Ingredients
1 Supreme Tender® pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dijon style mustard
1 tablespoon parsley, minced
Cooking Directions
Place each piece of tenderloin between 2 pieces of plastic wrap.
Flatten slightly with heel of hand; remove pork from plastic wrap.
Sprinkle surfaces of pork with lemon pepper. Heat butter in heavy
nonstick skillet; brown pork evenly, about 3-4 minutes on each side.
Remove to serving platter, keep warm. Add lemon juice, Worcestershire
sauce and mustard to skillet. Cook, stirring with pan juices, until
heated through. Pour sauce over medallions, sprinkle with parsley and
serve.
Serving Suggestions
If it is a special occasion, pair with truffled mashed potatoes and
steamed asparagus. If it is Wednesday night, mashed potatoes and green
peas will fit the bill. Add a green salad with vinaigrette and warm
dinner rolls.
Nutrition
Calories: 191 Protein: 25 grams Fat: 8 grams Sodium: 380 milligrams
Cholesterol: 85 milligrams Saturated Fat: 4 grams Carbohydrates: 6 grams
ANTOJITOS MINIS
~Shared by Dorie, IL
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4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12
cup muffin pans.
Cut each tortilla into 6 smaller round pieces. Insert the pieces into
the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack
cheese, Cheddar cheese, tomato, red bell pepper, green onions, black
beans, hot salsa and chili powder in the cups as desired.
Bake in the preheated oven 5 minutes, or until the cheeses are lightly
browned and bubbly.
CHICKEN CHALUPA
~Shared by Johnny,
LA
1 pkg. tortilla chips, crushed
1 can cream of mushroom soup
2 T. butter 1 C. sour cream
½ TB crushed red pepper
1 onion, diced 1/2 C. milk
1 sm. Can peeled, diced green chilies
2 to 3 C. diced cooked chicken
1 can cream of chicken soup
3 C. grated longhorn or mild cheddar cheese
In a greased 9x13 casserole, place 1/2 of tortilla chips. Saute onion
in butter until transparent. Mix in soup, sour cream, milk and chilies.
Cook over low heat until well blended. Spoon half of mixture over
tortilla chips. Then sprinkle ½ of chicken and then 1/2 of cheese.
Repeat layers. Bake until thick and bubbly for 20 to 25 minutes.
PRALINE-APPLE BREAD
~Shared by Treva,
NC
Sour cream is the secret to the rich, moist texture of this
praline-apple quick bread recipe. There's no butter or oil in the
batter—only in the glaze.
1 & 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4
lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar
1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a
shallow pan 6 to 8 minutes or until toasted and fragrant, stirring
after 4 minutes.
2. Beat sour cream and next 3 ingredients at low speed with an electric
mixer 2 minutes or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream
mixture, beating just until blended. Stir in apples and 1/2 cup toasted
pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan.
Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into
batter.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden
pick inserted into center comes out clean, shielding with aluminum foil
after 50 minutes to prevent excessive browning. Cool in pan on a wire
rack 10 minutes; remove from pan to wire rack.
5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan
over medium heat, stirring constantly; boil 1 minute. Remove from heat,
and spoon over top of bread; let cool completely (about 1 hour).
Note: To freeze, cool bread completely; wrap in plastic wrap, then in
aluminum foil. Freeze up to 3 months. Thaw at room temperature.
Source: Southern Living-SEPTEMBER 2009
BLUEBERRY CRISP
~Shared by Marilyn
M., Canton, OH
6 cups blueberries, rinsed and lightly dried
1 Tbsp. cornstarch
1/4 cup sugar
Pinch salt
Topping Mixture:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping
Preheat oven to 375 degrees F. Toss blueberries, cornstarch, sugar and
a pinch of salt together in a bowl. Combine flour, oats, brown and
white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and
pinch into chunks. Mix until it looks crumbly. Add the blueberries into
a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40
minutes. Serve with ice cream and whipped cream. Yield - 4 to 6 servings
TROPICAL CARROT CAKE
~Shared by Jean,
Syracuse, NY
I grew up eating this cake. It's so sinful, and yet, filled with good
things for you. I've had house guests request Tropical Carrot Cake for
breakfast. I think this carrot cake recipe is by far the best you'll
ever have.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Ingredients:
The Cake Recipe:
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1-1/3 cups vegetable oil
4 eggs, slightly beaten
1 cup chopped and toasted walnuts or pecans
1 - 20 ounce can crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
The Frosting Recipe:
1/2 cup butter, softened
1 - 8 ounce cream cheese, softened
1 - 16 ounce box powdered sugar, sifted
2 teaspoons vanilla extract
1 cup chopped and toasted walnuts or pecans
1 cup flaked coconut
Preparation:
The Cake Recipe:
Preheat the oven to 350 degrees F. Grease and flour two bread loaf
pans. Combine dry ingredients in a large mixing bowl. Add carrots, oil
and eggs. Beat well, until mixed. Add other ingredients and stir. Put
into baking pans. Bake for 1 hour or until done. Completely cool cakes
before frosting.
The Frosting:
Combine butter and cream cheese; cream until light and fluffy. Add
sugar and vanilla, mixing well. Stir in pecans and coconut. Spread on
each cake. Store cakes in the refrigerator.
Note: This cake freezes beautifully. Place on foil covered baking
sheet. Freeze until hard. Remove from freezer and wrap in plastic wrap
and then in foil. Return to freezer. Unwrap totally and then defrost
cake.
CREAMY CHICKEN &
VEGETABLES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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4 skinless, boneless chicken breast halves
1/8 t. garlic powder
1 can cream of mushroom soup
1/2 C. milk
1 T. lemon juice
1/4 t. basil
Bag of frozen vegetables
Sprinkle chicken with garlic powder.
Spray skillet with cooking spray and heat over medium high heat 1
minute.
Cook chicken 10 minutes or until browned. Set aside.
Add soup, milk, lemon juice, basil and vegetables. Heat to a boil.
Return chicken to pan.
Cover and cook over low heat 10 minutes or until chicken is done.
EDDIE'S MOM'S
STROGANOFF
~Shared by Johnny,
LA
2 pounds round steak
1 10 3/4-ounce can French onion soup
1 10 3/4-ounce can cream of mushroom soup
1 10 3/4-ounce can golden mushroom soup
Salt and pepper, to taste
1/2 pint sour cream
4 1/2-ounce jar sliced mushrooms
Cube steak and brown in small amount olive oil in a large skillet on
the stove.
Mix soups and salt and pepper.
Pour over beef and simmer covered for 2 hours.
When meat is tender, add sour cream and mushrooms.
Put over fettuccine or bow tie pasta.
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HONEY-CHIPOTLE
BARBECUE CHICKEN
SANDWICHES
~Shared by Treva,
NC
This recipe yields slow-cooked barbecue flavor in less than an hour.
Yield: 4 sandwiches (serving size: 1 sandwich
1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion
Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in
a large saucepan. Cover and bring to a boil over medium-high heat.
Reduce heat to medium-low; cook 10 minutes or until chicken is done.
Drain, and place chicken on a cutting board. Cut chicken across grain
into thin slices; keep warm.
Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle
chiles from can; finely chop and set aside. Reserve remaining chiles
and adobo sauce for another use.
Heat oil in a large nonstick skillet over medium-high heat. Add 1
tablespoon minced garlic; sauté 3 minutes or until just beginning to
brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook
4 minutes or until mixture thickens to a pastelike consistency,
stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2
chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4
teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or
until thoroughly heated.
Preheat broiler.
Split rolls in half; arrange in a single layer, cut sides up, on a
baking sheet. Broil 1 minute or until lightly toasted. Remove top
halves of rolls from baking sheet. Divide chicken mixture evenly among
bottom halves of rolls, and top chicken mixture evenly with cheese.
Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from
oven; top with onion and top roll halves. Serve immediately.
Nutritional Information per serving Calories: 424; Calories from fat:
25%; Fat: 11.8g; Saturated fat: 3.9g; Monounsaturated fat: 4.7g;
Polyunsaturated fat: 1.9g; Protein: 34.5g; Carbohydrate: 45.1g; Fiber:
2.6g; Cholesterol: 78mg; Iron: 3.6mg; Sodium: 765mg; Calcium: 211mg
Source: Cooking Light-MAY 2005
PATTY MELTS WITH
GRILLED ONIONS
~Shared by Treva, NC
Juicy hamburgers are packed with flavor from the sweet onions and spicy
mustard. For a sharper onion taste, use white or red onions in place of
Vidalias.
Yield: 4 servings (serving size: 1 sandwich)
Total: 35 Minutes
8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar Cooking spray
1 pound extra lean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese
1. Arrange onion slices on a plate. Drizzle vinegar over onion slices.
Heat a large grill pan over medium heat. Coat pan with cooking spray.
Add onion to pan; cover and cook 3 minutes on each side. Remove from
pan; cover and keep warm.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide
beef into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Sprinkle patties evenly with salt and pepper. Add patties to pan; cook
3 minutes on each side or until done.
3. Spread about 1 teaspoon mustard blend over 4 bread slices; layer
each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2
tablespoons cheese. Spread about 1 teaspoon mustard blend over
remaining bread slices; place, mustard side down, on top of sandwiches.
4. Heat pan over medium heat. Coat pan with cooking spray. Add
sandwiches to pan. Place a cast-iron or other heavy skillet on top of
sandwiches; press gently to flatten. Cook 3 minutes on each side or
until bread is toasted (leave cast-iron skillet on sandwiches while
they cook).
Nutritional Information Amount per serving:
Calories: 341 Calories from fat: 25% Fat: 9.6g Saturated fat: 4.4g
Monounsaturated fat: 3.2g Polyunsaturated fat: 1g Protein: 31.5g
Carbohydrate: 31.1g Fiber: 3.6g Cholesterol: 60mg Iron: 3mg Sodium:
754mg Calcium: 350mg
SOURCE: Cooking Light MAY 2008
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CHICKPEA SOUP
~Shared by Mary S.,
Nashville, TN
Serves: 6 (1-cup) Servings
INGREDIENTS
- 1 teaspoon virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 celery stalk, sliced
- 1 carrot, sliced
- 1/2 small red bell pepper, diced
- 1 cup canned Italian plum tomatoes with liquid
- 1/2 tsp dried leaf basil, or 1-1/2 tsp chopped fresh basil
- 1 cup canned chickpeas (garbanzos), rinsed, drained
- 4 cups Chicken Broth
- Pepper to taste
DIRECTIONS
In a non-stick saucepan, heat the oil and cook onion, garlic and celery
5 minutes. Add remaining ingredients. Bring to a boil, reduce heat and
simmer, covered, 20 minutes.
Nutritional Information Per Serving: Calories: 74; Protein: 5 g;
Sodium: 96 mg; Cholesterol: 0 mg; Carbohydrates: 13 g; Fat: 1 g
Exchanges: 1 Starch/Bread
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
SEAFOOD KABOBS
HAWAIIAN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving Size: 2 (7-inch)kabobs or 1 (12-inch) kabob Total
INGREDIENTS
- 1/2 cup dry sherry
- 1 teaspoon sesame oil
- 2 tablespoons grated fresh ginger
- 2 tablespoons tamari soy sauce
- 2 tablespoons pineapple juice concentrate
- 1 pound fresh sea scallops or shrimp, peeled and deveined
- 1 large mango, peeled and cut into wedges
- 1/2 papaya, peeled and cut into wedges
- 1 large red pepper, seeded and cut into large squares
DIRECTIONS
In a medium bowl, combine the sherry, sesame oil, ginger, soy sauce,
and pineapple juice concentrate. Add the shrimp or scallops. Let the
shellfish marinate for 30 minutes in the refrigerator.
Prepare an outside grill or oven broiler by placing the rack 6 inches
from the heat source. Remove the shrimp or scallops from the marinade.
Reserve the remaining marinade. Thread the shellfish onto wooden
skewers and alternate them with the mango, papaya, and red pepper.
Place the skewers on the grill and frill for about 5 minutes, turning
and basting with the marinade.
Nutritional Information Per Serving: Calories: 170; Protein: 16 g;
Sodium: 429 mg; Cholesterol: 95 mg; Carbohydrates: 20 g; Fat: 2 g
Exchanges: 2 Very Lean Meat, 1-1/2 Fruit
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
CHILE CORN PUDDING
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Note: This cream corn pudding is a sturdy custard that makes a great
mate to a grilled pork roast. It can be served warm or close to room
temperature. Leftovers should be covered and refrigerated.
INGREDIENTS
- 2 cups fresh corn kernels(10 ears) OR 1 16-oz. can corn
kernels, drained
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne (ground red pepper)
- 1 (3-oz) can chopped green chiles, drained
- 1 cup milk
DIRECTIONS
Heat oven to 350 degrees F. In large bowl, beat together all
ingredients. Pour into greased 6-cup baking dish, bake for 45-50
minutes, until knife inserted in center comes out clean. Serve warm or
at room temperature.
Nutritional Information Per Serving: Calories: 70; Protein: 4 g;
Sodium: 350 mg; Cholesterol: 0 mg; Carbohydrates: 4 g Exchanges: 1
Vegetable
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
SEASONED MASHED
BLACK BEANS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Vegetable cooking spray
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 1-2 small jalapeno chilies, minced
- 2 cans (15 ounces each) black beans, rinsed, drained
- 2 cups reduced-sodium vegetable broth
- 3/4-1 teaspoon dried cumin
- 1/3 cup finely chopped cilantro leaves
- Salt and pepper, to taste
DIRECTIONS
Spray medium skillet with cooking spray; heat over medium heat until
hot. Saute onions, garlic, and jalapeno chili until tender, 3 to 4
minutes.
Add beans and broth to skillet; cook over medium heat, coarsely mashing
beans with fork. Stir in cumin and cilantro. Season to taste with salt
and pepper.
Nutritional Information Per Serving: Calories: 158; Protein: 12.5 g;
Sodium: 476 mg; Fat: 1.7 g; Carbohydrates: 31.2 g;
Cholesterol: 0 mg Exchanges: 1 Vegetable, 2
Bread/Starch
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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OMELET CROISSANTS
~Shared by Maggie,
TX
Bacon and eggs never tasted so good, stacked with cheese, greens,
tomato and more in this grilled meal-in-one.
Yield: 2 Servings
Prep/Total Time: 30 min.
Ingredients
3 eggs
1 tablespoon water
1 teaspoon chicken bouillon granules
1 green onion, finely chopped
2 tablespoons finely chopped sweet red pepper
1/4 teaspoon lemon-pepper seasoning
1/2 teaspoon butter
2 croissants, split
4-1/2 teaspoons ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup fresh arugula
4 thin slices tomato
Directions
In a small bowl, whisk the eggs, water and bouillon; set aside. In a
small nonstick skillet over medium heat, cook the onion, red pepper and
lemon-pepper in butter until tender. Add egg mixture. As eggs set, push
cooked edges toward the center, letting uncooked portion flow
underneath. When eggs are completely set, fold omelet in half and cut
into two wedges. Spread croissants with salad dressing. On croissant
bottoms, layer with bacon, omelet, cheese, arugula and tomato. Replace
croissant tops. Cook on a panini maker or indoor grill for 2-4 minutes
or until cheese is melted.
Nutrition Facts: 1 sandwich equals 667 calories, 43 g fat (20 g
saturated fat), 427 mg cholesterol, 2,099 mg sodium, 32 g carbohydrate,
2 g fiber, 36 g protein.
Source: Taste of Home
CHIVE SCALLOPED
POTATOES
~Shared by Maggie,
TX
2 teaspoons butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
3/4 cup 2% milk
1 teaspoon minced chives
2 medium potatoes, peeled and thinly sliced
In a small saucepan, melt butter. Stir in the flour, salt, pepper and
mustard until smooth; gradually stir in milk. Bring to a boil; cook and
stir for 2 minutes or until thickened. Remove from the heat; stir in
chives.
In a 3-cup baking dish coated with cooking spray, layer half of the
potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce.
Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes
longer or until potatoes are tender.
Yield: 2 servings.
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!
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NORA EPHRON'S FAVORITE CRAB DIP
Nora Ephron (May 19, 1941 – June 26, 2012) was an American filmmaker,
director, producer, screenwriter, novelist, playwright, journalist,
author, and blogger. She lost her fight with acute myeloid leukemia on
June 26th.
Ingredients:
3 TB tomato paste
1 TB honey
3/4 cup mayonnaise
2 TB chopped chives
1 TB lemon juice
1 seeded and minced sweet red cherry pepper (from a jar of sweet cherry
peppers in vinegar)
2 TB lemon zest
1 TB prepared horseradish
3/4 pound crabmeat
One chopped-up hard-boiled egg
A dash of Tabasco
Salt and pepper and a little lemon to taste
In a large bowl mix the tomato paste with honey. Then whisk in the
mayonnaise, chopped chives, lemon juice, minced sweet red cherry
pepper, lemon zest, prepared horseradish and a dash of Tabasco. Then
fold in the crabmeat and one chopped-up hard-boiled egg. Add salt and
pepper and a little lemon to taste. Serve with really good potato chips.
Source: From recipe by Seattle chef Tom Douglas
PASTA SALAD WITH
TOMATOES, ZUCCHINI,
AND FETA
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Difficulty: Easy
Servings: 12
Ingredients
12 ounces, weight Farfalle (bowtie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemon (more To Taste)
Salt Freshly
Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese
Instructions
Cook pasta until done. Drain and rinse in cold water until completely
cool. Add olive oil and lemon juice, then add salt and pepper to taste
(do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley,
and feta, and toss to combine. Add more of what you think it needs; I
like to go heavy on the feta! Squeeze in a little more lemon
juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best
when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if
you need a little protein.
Source: The Pioneer Woman
http://thepioneerwoman.com/cooking/2011/03/pasta-salad-with-tomatoes-zucchini-and-feta/
CHICKEN BREASTS WITH
CREAMY MUSHROOM
GRAVY
Satisfy gravy cravings with a 30-minute dinner take using chicken
breasts.
Prep Time: 30 min
Total Time: 30 min
Makes: 4 servings
136 Ratings
1 Reviews
4 boneless skinless chicken breasts (4 oz each)
1/2 cup Original Bisquick® mix
1/2 teaspoon garlic powder
1 egg
3 tablespoons vegetable oil
1 1/2 cups sliced fresh mushrooms
3 tablespoons Original Bisquick® mix
2 medium green onions, sliced (2 tablespoons)
1 cup milk
1 1/2 teaspoons soy sauce
1. Between pieces of plastic wrap or waxed paper, place each chicken
breast smooth side down; gently pound with flat side of meat mallet or
rolling pin until about 1/4 inch thick.
2. In shallow dish, stir 1/2 cup Bisquick mix and the garlic powder. In
another shallow dish, beat egg. Dip chicken in egg, then coat with
Bisquick mixture.
3. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over
medium heat. Add chicken; cook about 3 minutes or until golden brown.
Turn chicken; cover and cook 4 to 6 minutes longer or until chicken is
no longer pink in center. Remove to serving platter; cover to keep warm.
4. In same skillet, heat remaining 1 tablespoon oil over medium heat.
Add mushrooms; cook 3 to 4 minutes, stirring frequently, until browned.
Add 3 tablespoons Bisquick mix and the onions; cook and stir until
mixed. Stir in milk and soy sauce. Cook until mixture is thick and
bubbly. Serve over chicken.
High Altitude (3500-6500 ft): For gravy, add an additional 2
tablespoons milk and cook 3 to 4 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Improvise! If you don't have fresh mushrooms, 1 can (4 ounces) sliced
mushrooms, drained, is a quick substitute.
Serve-With
Partner this dish with crusty bread and steamed asparagus.
Nutrition Information:
1 Serving: Calories 370 (Calories from Fat 170); Total Fat 19g
(Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 125mg; Sodium 470mg;
Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 4g); Protein 31g
Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 10%
Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Very Lean
Meat; 3 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet
Source: Betty Crocker® Kitchens
SAUSAGE-MUSHROOM
BREAKFAST CASSEROLE
Ingredients
2 1/4 cups seasoned croutons
1 1/2 pounds bulk pork sausage
4 eggs, beaten
2 1/4 cups milk
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (4-ounce) can sliced mushrooms, drained
3/4 teaspoon dry mustard
2 cups (8 ounces) shredded Cheddar cheese
Cherry Tomato halves (optional)
Parsley sprigs (optional)
Spread croutons in a lightly greased 13- x 9- x 2-inch baking dish, set
aside. Cook sausage until browned, stirring to crumble, drain well.
Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms,
and mustard, mix well, and pour over sausage. Cover and refrigerate at
least 8 hours or overnight. Remove from refrigerator, let stand 30
minutes. Bake, uncovered, at 325F for 50 to 55 minutes. Sprinkle cheese
over top, bake an additional 5 minutes or until cheese melts. Garnish
with tomatoes and parsley, if desired.
BLT DIP
1 cup mayo
1 cup sour cream
1 lb bacon
shredded lettuce
chopped tomatoes
Cook the bacon as normal until crispy. Crumble it. Mix the mayo, sour
cream, and bacon. Let this sit overnight in the fridge (it takes that
long for the taste of the bacon to really flavor the mayo and sour
cream). Right before serving layer pie dish with shredded lettuce. Pour
mayo, sour cream and bacon mixture over the lettuce and sprinkle
chopped tomatoes over the top. Serve with bread, crackers, etc. It
tastes just like a BLT sandwich.
PHILLY CHEESE PITA
1 lb. deli roast beef, thinly sliced
1-1/4 cups cheddar cheeses, shredded
1 (2.8-oz) container french-fried onions
4 pitas, cut in half
Chop the roast beef. Combine the roast beef, cheese and onions.
Fill each pita half with the mixture. You may either microwave the
sandwich or place unwrapped sandwiches on a baking sheet and place in a
350 degree oven until warmed.
DOM DELUISE'S CHEESE
AND ONION BREAD
SQUARES
1 1/2 cup chopped onion
2 Tbs butter
1 egg
1/2 cup sour cream
pepper to taste
2 cups flour
1 Tbs. baking powder
1/4 cup butter
1 cup shredded cheese
2/3 cup milk
3 Tbs fresh minced parsley
Saute onion in 2 tb butter until tender. Then combine onions with
pepper, eggs and sour cream. Mix well and set aside. Combine flour and
baking powder. Cut in 1/4 c butter till fine crumbs. Stir in 1/2 of the
cheese. Add milk to make a soft dough. Pat into a buttered 9 inch
square pan. Spread sour cream mixture on top. Sprinkle with remaining
cheese and parsley. Bake 425F 25 minutes. Cut into squares from pan to
serve.
MOLDED EGG SALAD
Looking for a different idea for a luncheon salad or a salad to take to
a pitch-in at work or church? Give this old-fashion Molded Egg Salad a
try. Served on a bed of lettuce leaves with or without red ripe tomato
slices, it is a colorful and tasty choice. Serve with some whole-grain
crackers or breads for a different meal.
8 hard-boiled eggs, coarsely chopped
1 cup minced celery
1/4 cup salad dressing or mayonnaise
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tbsp finely minced onion
salt and pepper to taste
6 thick tomato slices
salad greens
paprika
Combine eggs, celery, dressing, Worcestershire sauce, lemon juice,
onion, salt and pepper; mix together well. If mixture is too dry, add a
little more salad dressing. Chill. When ready to serve, place tomato
slices on a bed of salad greens. Using a small ice cream scoop, place a
scoop of the egg mixture in the center of each tomato slice. Sprinkle
with paprika. Garnish with celery curls, if desired. Serves 6.
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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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