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A
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Recipes
July 18,
2012
Always
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Publisher's Desk
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Howdy and welcome to your Wednesday edition of A to Z Recipes Newsletter. It is
good to be here sharing some recipes with you. I would like to thank
all of those who have shared here in today's issue, especially some of
my pals from the a2z QT. If
you've never stopped by, please do. No one knows you're there and you
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The new Monthly Theme topic
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I
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please everybody.
~Bill Cosby,
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and Producer
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Moving On
~Shared by Mary H.,
Montreal, Canada
My house was open to the sun,
Its doors swung wide to everyone.
Beyond the windows grew a wood,
And all was green where my house stood.
On summer mornings, from the hill,
A cardinal woke me with his trill,
And when the night pulled down its shades,
The owls called from hidden glades.
My house had walls so strong and stout
They kept the storms of sorrow out.
My house was made of warmth and laughter.
My house was meant for "ever after".
But as we plan, we cannot know
Where the winds of change may blow,
And carried to a far-off shore,
I live behind a different door.
But in my dreams, I long for still
That special house upon the hill.
~Joan Shewchun,
Burlington, Ontario,
Canada
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Monthly
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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
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of recipes posted to 10 per reader. Any extras will be saved to use in
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Note: There
are still some
readers who routinely send in an email that says "do this... do that"
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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
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GRILLED SMOKY
CHEDDAR POTATOES PACKS
~Shared by Pat,
Reno, NV
This recipe is so good, I just have to share it with all of you.
The best part is that it is done on the BBQ...no heating up the house
using the oven.
4 medium potatoes, cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons bacon pieces (we used Oscar Mayer Bacon Recipe Pieces)
2 medium green onions, sliced (2 tablespoons)
Heat coals or gas grill for direct heat. Place potatoes on
30x18-inch piece of heavy-duty foil (we used Reynolds heavy duty
non-stick wrap...worked great). Sprinkle with salt. Dot
with butter. Sprinkle with cheese and bacon pieces. Wrap
foil securely around potatoes; pierce top of foil once or twice with
fork to vent steam. Cover and grill foil packet, seam side up, 4
to 6 inches from medium heat 45 to 60 minutes or until potatoes are
tender. Sprinkle with onions.
Servings: 4
BREAKFAST OMELET
MUFFINS
~Shared by Carol
N., Tupper Lake, NY
1 lb Italian Sausage (sweet, mild, hot variety depending on your
preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (I used 2%)
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
salt and pepper to taste
Freshly grated Parmesan Cheese, as needed
1. Preheat oven to 375°.
2. In a large saute pan, over medium heat, brown sausage for
about 5 minutes, or until the sausage is no longer pink. Remove
from heat and stir in broccoli.
3. Whisk together eggs, milk, oil and baking powder. Season
with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil. Spoon out the
sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.
Serving size: 2-3 muffins
My Lo-Fat version:
Use Jimmy Dean Sausage Crumbles, that are already cooked.
Cook the broccoli in the microwave for about 4 minutes on high.
I put a couple of tablespoons of Asiago cheese into the batter, instead
of sprinkling the Parmesan on top.
Served with a high quality whole grain bread and a fruit salad with NO
dressing makes a very healthy breakfast. I use canteloupe,
peaches, kiwi, papaya, blueberries, and whatever other fruit is in
season, for my fruit salad.
MOROCCAN CHICKEN
SALAD
~Shared by Mary H.,
Montreal, Canada
Makes 4 to 6 servings
Couscous is one of the easiest starches to prepare and only requires
boiling a kettle. Using cooked rotisserie chicken makes this
salad so easy!
1 cup whole wheat couscous
2 cups diced cooked chicken
1 cup grape tomatoes, halved lengthwise
Half each: sweet orange pepper and sweet red pepper, diced
Half English cucumber, chopped
1/3 cup whole salted dry-roasted almonds, coarsely chopped
2 green onions, thinly sliced
2 tablespoons each: chopped fresh cilantro and fresh mint
Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon liquid honey
1/2 teaspoon each: ground cumin and salt
1/4 teaspoon each: cinnamon and chili powder
1/4 teaspoon each: black pepper and cayenne pepper
In large, heatproof bowl, stir 1 cup boiling water with couscous; cover
and let stand until absorbed, about 5 minutes. Fluff with fork;
let cool to room temperature.
Add chicken, tomatoes, orange and red peppers, cucumber, almonds, green
onions, cilantro and mint.
Dressing: Whisk together oil, lemon juice, honey, cumin, salt,
cinnamon, chili powder, black pepper and cayenne pepper. Drizzle
over salad and toss gently.
Source: Canadian Living magazine
SPICY TOMATO GRITS
~Shared by Luanne,
FL
2 Bacon slices -- chopped
2 cans Chicken broth -- (14 1/2-oz)
1/2 ts Salt
1 cup Quick-cooking grits
2 lg Tomatoes -- peeled and chopped
2 tb Canned chopped green chilies
1 cup Shredded cheddar cheese - (4 oz)
Cook bacon in a large heavy saucepan until crisp, reserving drippings
in pan. Gradually add chicken broth and salt; bring to a boil. Stir in
grits, chopped tomato, and chilies; return to a boil, stirring often.
Reduce heat, and simmer, stirring often, 15 to 20 minutes. Stir in
shredded Cheddar cheese; cover mixture, and let stand 5 minutes.
PECAN PIE
~Shared by Larry
J., Spring Hill, TN
Pecon pie as i call it :)
INGREDIENTS:
6 eggs
2 cups dark corn syrup
1 cup sugar
1 cup packed dark brown sugar
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups pecan pieces
2 unbaked (9-inch) pie shells
TO PREPARE:
Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown
sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan
mixture evenly into the pie shells. Bake at 350 degrees for 1 hour.
Remove the pies to a wire rack to cool.
NOTE: A holiday must. Serve with whipped cream on the side.
LINDA'S CREAMY
TURKEY WITH SWEET
POTATOES
~Shared by Linda
H., Rosharon, TX
The taste of Thanksgiving without the work!
1 Tbsp olive oil
½ c. celery chopped fine
½ medium onion, chopped
1 Tbsp Poultry seasoning
6-8 Crimini mushrooms, sliced
8 oz cream cheese, at room temp.
about ½ c chicken stock
2 thick slices of deli turkey breast cut into small pieces
1 c. Greek yogurt
salt and pepper to taste
Parsley
Sauté celery and onion in olive oil. Add seasoning and stir to
bloom. Add mushrooms. Stir in stock and cream cheese.
Stir to melt cream cheese. Add turkey and yogurt and simmer until
heated through. Serve on baked sweet potatoes and garnish with
parsley. Add cranberry sauce on the side.
Note: I added frozen peas also! Yummy!
CROCKPOT HAMBURGER
AND BEANS SUPREME
~Shared by Johnny,
LA
This recipe for hamburger and beans in the crock pot makes a lot and is
great to serve if you have people over to just hang out, watch
ballgames and entertain family. You can serve this with shredded cheese
on the side, with nachos, or a salad for a meal.
1 1/2 to 2 pounds ground beef
1 large onion, chopped
1 small green pepper, chopped
1 clove of garlic, chopped
1 (16 ounce) can pork-n-beans, drained
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can red beans, drained
1 (10 ounce) can diced tomatoes with green chilis,undrained (I USE
EXTRA SPICY)
1 (10 3/4 ounce) can tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon black pepper
Pinch cayenne or several drops hot sauce (Optional)
1 tablespoon Worcestershire sauce
1 (4 ounce) can mushroom pieces, drained
1 teaspoon liquid smoke, (Optional)
Brown ground beef, onion, green pepper and garlic in skillet on top of
the stove. Drain. Add to crock pot along with remaining ingredients.
Cook on low for about 4 hours until flavors have blended. Makes a 3
quart crock pot about three fourths full. Serve with toppings of your
choice or with cornbread for a great meal. Enjoy!
Source: The Southern Lady
ROLO CHEESECAKE BARS
~Shared by Treva, NC
Makes one 8×8 pan.
Preparation: Cover inside of pan with enough foil for a one inch
overhang on all sides.
Cover foil with bake spray.
Heat oven to 350 degrees F.
Crust
1 & 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tablespoons of butter
Cheesecake
1 (8 oz.) cream cheese, softened
1/3 cup caramel sauce
1/3 cup sugar
1 egg
1 & 1/2 teaspoon vanilla extract
1 & 1/2 cup mini Rolos
Chocolate Layer
10 oz. chocolate, 65% cacao
2 teaspoons corn syrup
8 tablespoons butter
4-5 tablespoon caramel sauce
To make crust
1. Place graham cracker crust and sugar in a bowl and toss to combine.
Add in melted butter and mix to combine. Press mixture onto bottom of
prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven
and set aside to cool while making cheesecake portion.
To make cheesecake
1. Place cheesecake, caramel sauce, sugar, egg and vanilla extract in a
bowl and beat until fully combined and smooth. Add in Rolos and fold to
combine. Pour mixture over crust and bake for 30-35 minutes at 350
degrees F. Remove from oven and set aside to cool.
To make chocolate layer
1. Place chocolate, corn syrup and butter in a heat proof bowl
over (not on) simmering water), gently stir until chocolate is melted
and all ingredients are fully combined. Pour chocolate over baked
cheesecake.
2. Place caramel in a plastic bag and pipe straight lines horizontally
across. Use a toothpick and starting at the top drag the toothpick
vertically through horizontal lines. Draw second line with toothpick
start in the opposite direction (from the bottom of the pan) and drag
it vertically from bottom to top of pan. Continue to alternate starting
points for the vertical lines drawn with the toothpick.
A few notes:
For a less sweet and deeper caramel cheesecake flavor use homemade
caramel sauce as store bought caramel sauce tends to be overly sweet.
If you are unable to find mini Rolos, just chop regular Rolos in half.
Or for a variation replace the caramel portion with peanut butter and
fold in Snickers instead of Rolos.
To easily cut the cheesecake into bars, heat knife with hot water so
that it slightly melts through the chocolate (this will prevent the
chocolate from cracking). Clean knife between cuts for clean edges.
Source: Crazy for Copycats
FLOURLESS PEANUT
BUTTER COOKIES
~Shared by Marilyn
M., Canton, OH
1 cup natural peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt, optional
Preheat oven to 350 degrees F and place racks in the upper and lower
third of the oven.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until
well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto
ungreased baking sheets. Flatten the mounds with the tines of a fork
(dipped in water for easier marking), making a crosshatch pattern on
the cookies. Sprinkle with coarse sea salt on top, if desired.
Bake until golden around edges, about 10 minutes, switching the
position of the pans halfway thorough baking.
Transfer to racks to cool. Repeat with the remaining dough.
What Makes This Recipe Really Sing: Without the flour getting in the
way, you really get that true peanut butter flavor.
Suggestions: Try tossing in mini versions of stuff, like peanut
butter chips, mini chocolate chips, shredded coconut and even a mini
peanut butter cup.
Try making a thumb print cookie and add jelly to it. Go crazy, kids and
adults love these.
CARAMEL-CLOAKED
CHOCOLATE-HAZELNUT
TORTE
~Shared by Jean,
Syracuse, NY
Notes: Make chocolate ganache first; let it cool while you bake the
cake. Prepare cake through step 5 before starting caramel cloak. An
accurate candy or instant-read thermometer that registers high
temperatures is crucial to making the caramel; to coat cake evenly, it
must cool just enough to be thick but still pourable, about 150°.
Assemble torte through step 5 up to 1 day ahead and chill filled cake
airtight; pour caramel over cold cake. Or complete entire recipe up to
1 day ahead and chill airtight; bring cake to room temperature to
serve, about 1 hour, and warm sauce as directed in step 7.
2 cups hazelnuts (about 10 oz.)
6 large eggs, separated
1/2 cup sugar
3 tablespoons fine dried bread crumbs
1 tablespoon vanilla
Chocolate ganache (recipe follows; see notes)
Caramel cloak (recipe follows; see notes)
1. Place nuts in a 10- by 15-inch baking pan. Roast in a 350° regular
or convection oven, shaking pan occasionally, until golden beneath
skins, 10 to 12 minutes. Pour nuts into a towel and rub to remove loose
skins. Let cool at least 15 minutes. Set aside eight completely skinned
nuts. Whirl remaining nuts in a food processor until finely ground.
2. In a bowl, with a mixer on high speed, beat egg yolks and 1/4 cup
sugar, scraping bowl occasionally, until very thick and light-colored,
about 4 minutes. Stir in ground nuts, bread crumbs, and vanilla.
3. In a large bowl, with clean beaters, beat egg whites on high speed
until they hold soft peaks. Gradually add remaining 1/4 cup sugar and
continue to beat until egg whites hold short, distinct peaks, about 3
minutes total. Add half the whites to nut mixture and stir to blend
well. Gently fold in remaining whites. Spread batter level in a
buttered and floured 9-inch cheesecake pan with removable rim.
4. Bake in a 350° regular oven or 325° convection oven until cake is
golden brown and springs back in the center when lightly pressed, 25 to
30 minutes. Let cool in pan for 10 minutes. Run a knife between cake
and pan rim, then remove rim. Let cake cool on a rack about 45 minutes.
5. With a long, serrated knife, split cake in half horizontally. Gently
slide a baking sheet under top cake layer and lift it off. Spread
bottom cake layer evenly with chocolate ganache. Slide top layer, cut
side down, back in place over ganache.
6. Set cake on rack in a 12- by 17-inch pan. Pour about 1 1/2 cups warm
(see notes) caramel cloak over cake--enough to coat it--starting at the
center and spiraling to edges, letting caramel drip down sides to cover
completely. Arrange reserved hazelnuts evenly around top edge of cake.
Let stand until caramel stops dripping and is firm enough to cut, about
30 minutes.
7. Scrape caramel drips from pan back into the measuring cup containing
remaining caramel cloak. Cook, uncovered, in a microwave oven at 30%
power, stirring occasionally, until warm and fluid, about 2 minutes.
Pour into a bowl.
8. Place cake on a plate. Cut into wedges with a sharp knife. Offer
remaining caramel cloak to spoon over portions.
Chocolate ganache: In a 2- to 3-quart pan over low heat, stir 8 ounces
bittersweet or semisweet chocolate, chopped (about 1 1/2 cups), and 1
cup whipping cream until melted and smoothly blended, 8 to 10 minutes.
Let cool, stirring occasionally, until ganache no longer flows when pan
is tilted, 2 to 2 1/2 hours.
Caramel cloak: In a 3- to 4-quart pan, combine 1 cup each firmly packed
brown sugar, light corn syrup, and whipping cream; 1/2 cup (1/4 lb.)
butter; and 1/4 teaspoon salt. Bring to a boil over medium-high heat
and stir occasionally until mixture reaches 240°, 12 to 14 minutes.
Pour into a 1-quart glass measure and stir occasionally until mixture
cools to 150°, about 25 minutes. Stir in 1 teaspoon vanilla. Pour over
cake immediately.
Yield: Makes 8 to 10 servings
CALORIES 787
GLAZED MACADAMIA NUTS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 cups macadamia nuts
1/2 cup sugar, divided
3 Tbs. light corn syrup
2 tsp. vegetable oil
1/8 tsp. salt
3 Tbs. butter
1. Spread macadamia nuts in a single layer in a greased 15x10" baking
pan. Bake at 250 for 5 minutes; set aside.
2. In a heavy saucepan, combine 6 Tbs. sugar, corn syrup, oil and salt;
bring to a boil, stirring constantly. Boil without stirring until a
candy thermometer reads 238F (soft-ball stage).
3. Remove from the heat; stir in butter until melted. Pour over nuts;
stir to coat. Bake for 50-55 minutes or until lightly browned, stirring
occasionally. Sprinkle with remaining sugar; toss to coat. Spread on
foil to cool. Break apart and store in an airtight container. Yield: 5
cups.
Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics
PIMENTO CHEESE
~Shared by Johnny,
LA
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
1 lb block sharp cheddar
4 oz cream cheese, room temperature
1/2 cup mayonnaise
1 4-oz jar chopped pimentos, drained
2 tablespoons grated onion
1/8 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
salt to taste
Instructions
1. Grate cheese.
2. Combine shredded cheddar, cream cheese, mayo, pimentos, grated
onion, black pepper, and garlic. Stir to combine.
3. Add salt to taste.
PEANUT-COLA CAKE
~Shared by Treva, NC
1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
1 & 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
Peanut Butter Frosting (see below)
1 cup chopped honey-roasted peanuts
1. Preheat oven to 350°. Combine cola and buttermilk in a 2-cup
measuring cup.
2. Beat butter at low speed with an electric mixer until creamy.
Gradually add sugar, beating until blended. Add eggs and vanilla; beat
at low speed just until blended.
3. Combine flour and next 2 ingredients in a medium bowl. Add to butter
mixture alternately with cola mixture, beginning and ending with flour
mixture. Beat at low speed just until blended after each addition. Pour
batter into a lightly greased 13- x 9-inch pan.
4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack 10 minutes.
5. Meanwhile, prepare Peanut Butter Frosting. Pour over warm cake.
Sprinkle with chopped peanuts.
Peanut Butter
Frosting
Yield: Makes 3 cups
Hands On: 10 Minutes
Total: 10 Minutes
1/4 cup butter
3/4 cup milk
1 cup creamy peanut butter
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract
Melt butter in a large saucepan over medium heat. Whisk in milk, and
bring to a boil, whisking constantly. Reduce heat to low, and whisk in
peanut butter until smooth. Gradually whisk in sugar until smooth;
remove from heat, and whisk in vanilla. Use immediately.
Source: Southern Living JULY 2012
CARAMEL CORN
~Shared by Marilyn
M., Canton, OH
2 sticks butter or margarine
2 cups light brown sugar, packed
1/2 cup light Karo syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
6 to 8 qt. popped corn
In a saucepan, mix margarine, brown sugar, Karo and salt. Stir over low
heat until margarine melts. Bring to a boil; stop stirring and boil for
5 minutes. Remove from heat; add baking soda and vanilla. Pour mixture
over popped corn in a large pan. Stir thoroughly. Bake at 200 degrees
for 1 hour. Pour onto wax paper to cool. Break apart and keep stored in
an airtight container.
BLUEBERRY COFFEECAKE
~Shared by Jean,
Syracuse, NY
1 cup sugar
1/3 cup butter
2 large eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1 1/2 cup fresh blueberries
2 to 3 tablespoons melted butter
1/4 teaspoon cinnamon
1 tablespoon sugar
Cream together the eggs, butter, and sugar. Sift the flour with the
baking powder and add alternatively with the milk. Fold the blueberries
in last. Pour into a greased 9"x13" pan and bake at 350 degrees for
about 45 minutes. Mix the sugar and cinnamon together. Remove
coffeecake from oven and spread with melted butter and sprinkle with a
cinnamon sugar mixture.
Yields: 12 servings
CREAMY SODA FREEZE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 (14 oz.) cans Eagle Brand sweetened condensed milk
2-liter bottle or 5 (12-oz.) cans carbonated beverage, any flavor
In electric ice cream freezer container, combine ingredients; mix well.
Freeze according to manufacturer's instructions. Store leftovers in
freezer.
Shakes: In blender container, combine one-half (14-oz.) cans sweetened
condensed milk, 1 (12-oz.) can carbonated beverage and 3 cups ice.
Blend until smooth. Repeat for additional shakes. Store leftovers in
freezer. (Makes 1 or 2 quarts).
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
GRIDDLE CAKE WITH
CREOLE TOMATO AIOLI
~Shared by Johnny,
LA
Griddle Cake
3 cups flour
1 cup cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 large eggs
1/2 pound butter, melted
1 onion diced
1 red bell pepper diced
1 yellow bell pepper diced
4 ears roasted sweet corn, cut off the cob
black pepper and cayenne to taste
1 pound Louisiana crawfish tails, minced
Creole Tomato Aioli
4 Creole tomatoes
2 cups mayonnaise
1 tablespoon paprika
black pepper and cayenne to taste
Instructions:
Griddle Cake
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl
with peppers, onions and corn. In separate bowl combine wet
ingredients. Stir wet ingredients into dry until lumps are dissolved.
Add crawfish and seasonings. Do not over mix.
Heat skillet over medium heat and add melted butter; add one ounce
crawfish mix and brown on each side like a pancake. Should come out
light brown and crispy. Chefs Note: Saute onions and bell pepper first
for best results.
Creole Tomato Aioli
Roast tomatoes in oven for 15 to 20 minutes at 400F. Cool, peel skin,
and deseed. Puree tomato mix and add to mayonnaise. Adjust seasonings.
Can be made a day ahead.
STAR BERRY COBBLERS
~Shared by Treva, NC
Biscuits:
1 & 1/2 cups all-purpose flour
1/3 cup sugar
1 & 1/4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,chilled, cut into small pieces
1/2 cup milk
Filling:
8 cups (2 lb.) mixed berries
3/4 cup plus 2 Tbsp. sugar
3 tablespoons all-purpose flour
1 & 1/2 tablespoons lemon juice
1/2 teaspoon cinnamon, optional
3 tablespoons unsalted butter, melted
Make biscuits:
Pulse dry ingredients in a food processor. Pulse in butter until
mixture resembles coarse crumbs. Add milk; process for 30 seconds until
dough forms a ball. Wrap dough in plastic wrap; refrigerate for 1 hour.
Preheat oven to 425°F; butter 8 1-cup ramekins.
Make filling:
Bring berries, 3/4 cup sugar, flour, lemon juice and cinnamon, if
desired, to a boil over high heat. Lower heat; simmer for 5 minutes.
Roll dough into a 1/2-inch thick circle. Cut out 8 stars with a 3-inch
cookie cutter. Divide filling among ramekins; place biscuits on top.
Brush stars lightly with butter; sprinkle with 2 Tbsp. sugar.
Place ramekins on a foil lined baking sheet and bake for 25 minutes.
Cool for 15 minutes before serving.
PAT NIXON'S WHITE
HOUSE PUNCH
~Shared by Marilyn
M., Canton, OH
2 quarts lemonade
2 quarts orange juice
1 quart pineapple juice
1 quart grapefruit juice
2 quarts ginger ale, chilled
Mix all together, except ginger ale.
Just before serving, add the chilled ginger ale.
This was served by Mrs. Pat Nixon at the White House.
ALL DAY CHICKEN
~Shared by Jean,
Syracuse, NY
Marinade:
2 tbsp frozen orange juice concentrate
2 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice
4 lb Chicken, breasts and thighs
1/4 lb Mushrooms, sliced
2 tb Margarine or butter
11 oz (1 can) mandarin orange sections, drained
1/2 Of a medium large bell pepper, sliced lengthwise
1/4 ts Ground ginger
3 tb Cornstarch
1/4 c Cold milk
1/4 c Cold water
Marinade: The night before you plan on slow cooking your dinner, mix
together the marinade ingredients in a large, closable container large
enough to also hold the chicken pieces. When marinade is thoroughly
mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade up
to about an inch from the top of the container. Set the cooker on low
and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute
the sliced mushrooms in the margarine or butter. Then add the mushrooms
(with pan juices), mandarin sections, green pepper and ginger into the
slow cooker and stir thoroughly. Mix together the cornstarch, milk and
cold water, then gradually add into the slow cooker while stirring
until the entire mixture thickens a bit. Re-cover the slow cooker and
let simmer for 15 to 30 minutes until serving.
Serve with baby carrots and small new potatoes.
BEST CAROLINA BBQ
MEAT SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste
In a heavy non-reactive saucepan, stir together the mustard, brown
sugar, vinegar, and beer. Season with chili powder and black, white,
and cayenne peppers. Bring to a simmer over medium-low heat, and cook
for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and
peppers. Mix in the Worcestershire sauce, butter, and liquid smoke.
Simmer for another 15 to 20 minutes. Taste, and season with hot sauce
to your liking. Pour into an airtight jar, and refrigerate for
overnight to allow flavors to blend. The vinegar taste may be a little
strong until the sauce completely cools.
RAISING CANE'S SAUCE
(SAME SAUCE USED
ON BOILED CRAWFISH)
~Shared by Johnny,
LA
1/2 cup of good mayo
1/4 cup ketchup
1/2 T. garlic powder
1/2 T. Worcestershire sauce
1 t. paprika
Add all ingredients in a bowl.
Add lot's of black pepper, enough to cover the surface a few times and
mix it all in Mix together well, and allow to sit in ice box for a few
hours before serving.
I ADD 1 TBS OF TABASCO SAUCE TO MINE.
HAWAIIAN WATERMELON
SALAD
~Shared by Treva, NC
Serve our tropical Hawaiian Watermelon Salad in split fresh coconut
shells for a presentation no one will forget.
Serves: 8
Cooking Time: 10 min
1 cup macadamia nuts
2 bananas
1 small papaya
Juice from 4 fresh limes
3 cups seedless watermelon balls or small squares
2 cups fresh pineapple chunks
1 cup freshly grated or unsweetened coconut
3 cups low-fat vanilla flavored yogurt
1/3 cup papaya seeds
1. Place macadamia nuts in a food processor fitted with a metal blade
and pulse a couple times just to chop them into large pieces. Place
them in a nonstick heavy saute pan and toast over medium heat just
until they turn golden, stirring constantly. Remove them to a
heat-proof dish or bowl and allow them to cool.
2. Peel and cut the bananas and papaya flesh into small chunks and toss
them in lime juice. Place banana and papaya chunks in a large glass
bowl with watermelon, pineapple, and coconut. In another bowl, mix
together yogurt and papaya seeds. Pour over fruit and coconut. Toss to
combine.
3. Place in a serving bowl or coconut shells. Sprinkle toasted
macadamia nuts over the top and serve immediately.
Source: Adapted from recipe courtesy of the National Watermelon
Promotion Board
CHERRY LEMON RELISH
~Shared by Marilyn
M., Canton, OH
2 lemons
1 cup water
1/2 cup sugar
1 stick cinnamon
1 1/2 pounds frozen pitted cherries
Kosher salt
1 to 2 teaspoons fresh lemon juice
Using a vegetable peeler or paring knife, gently peel off the rind of
both lemons, being sure NOT to include any of the white pithy parts.
Add lemon peels, water, sugar, and cinnamon stick to a small pot over
medium heat. Bring to a boil, then reduce heat and simmer until peels
are tender and slightly translucent, about 6 to 8 minutes. Strain
discarding the cinnamon stick; reserve the liquid in a measuring cup.
In a food processor add the lemon peels, with cherries and a tiny pinch
of salt, to taste. Pulse while slowly adding the reserved liquid, about
1/4 to 1/2 cup, until the consistency of cranberry sauce or relish is
achieved. Taste and add fresh lemon juice to balance the
sweetness. Spoon the relish into a bowl, cover and refrigerate until
ready to serve. Excellent for the holidays in place of (or addition to)
cranberry relish. Yield - serves 6 to 8.
Note: Use the remaining reserved liquid to flavor iced tea, if
desired.
MEDALLIONS OF PORK
WITH FRESH APRICOTS
AND MINT GLAZE
~Shared by Jean,
Syracuse, NY
18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbs. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves, chopped
Flatten medallions slightly and season with salt, pepper and rosemary.
Put apricots into boiling water for 15 seconds, then into ice water.
Peel the apricots, cut in half and discard the seed. Mix the egg yolk
with the mint jelly and chopped mint leaves. Add just a touch of salt
and pepper. Whip heavy cream until it peaks and fold in egg yolk
mixture. Keep refrigerated until needed. Saute pork medallions over
high heat until cooked to desired doneness. Place apricots in saute'
pan and cook until heated through. Place three medallions of pork on
each plate and top with apricot halves. Cover apricots with mint sauce
and place under broiler until just browned.
Fresh peaches cut down to size or slices of papaya may also be used.
Note: pork tenderloin can be substituted with any other meat or poultry.
WATERMELON SALSA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 C. diced seedless watermelon
3/4 C. finely chopped sweet onion
3/4 C. canned black beans rinsed and drained
2 jalapeno peppers, seeded and chopped
1/4 C. minced fresh cilantro
2 T. brown sugar
1 garlic clove minced
1/2 t. salt
In a small bowl, combine all ingredients. Cover and refrigerate
for at least 1 hour. Drain if necessary before serving.
Click
if you have a submission for the Reader Recipe section of A
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DOUBLE-CHERRY
UPSIDE-DOWN CAKE
~Shared by Treva, NC
Juices released from the fruit make for a moist cake. The batter comes
to the top of the pan and threatens to spill over. It shouldn't, but
just in case, bake on a foil-lined baking sheet.
Hands On: 35 Minutes
Total: 1 Hour, 20 Minutes
Cooking spray
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 cups pitted fresh Rainier cherries
2 cups pitted fresh Bing cherries
6 3/4 ounces all-purpose flour (about 1 & 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 tablespoons butter, softened
3 tablespoons canola oil
1 & 1/2 teaspoons vanilla extract
2 large eggs
1 cup fat-free buttermilk
1. Preheat oven to 350°.
2. Coat a 9-inch springform pan or cake pan with 3-inch sides with
cooking spray; line bottom of pan with parchment paper. Coat paper with
cooking spray. If using a springform pan, wrap outside and bottom of
pan tightly with a double layer of heavy-duty foil.
3. Drizzle melted butter over parchment in bottom of pan; sprinkle with
brown sugar. Arrange cherries in a single layer over brown sugar. Place
pan on a baking sheet lined with foil.
4. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, baking powder, salt, and baking soda, stirring
with a whisk; set aside. Place granulated sugar, softened butter, and
oil in a large bowl; beat with a mixer at medium speed until well
blended (about 3 minutes). Beat in vanilla. Add eggs, 1 at a time,
beating well after each addition. Add flour mixture and buttermilk
alternately to oil mixture, beginning and ending with flour mixture
(batter will be thick). Spread batter evenly over cherries in pan. Bake
at 350° for 30 minutes.
5. Reduce oven temperature to 325° (do not remove cake from oven). Bake
at 325° for 25 to 30 minutes or until a wooden pick inserted in center
comes out clean. Cool in pan on a wire rack 10 minutes. Loosen cake
from edges of pan with a knife; invert onto wire rack.
Nutritional Information per serving:
Calories: 283; Fat: 12.3g; Saturated fat: 5.4g; Monounsaturated fat:
4.6g; Polyunsaturated fat: 1.5g; Protein: 4.1g; Carbohydrate: 40.3g;
Fiber: 1.5g; Cholesterol: 56mg;Iron: 1.1mg; Sodium: 230mg; Calcium: 86mg
Source: Cooking Light JULY 2012
BISSARA - AFRICAN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper
Fry garlic in the vegetable oil in a large pot over low heat until
lightly browned. Pour in water and olive oil; stir in split peas,
parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a
boil, then reduce heat to low, and simmer for about 55 minutes,
stirring occasionally so that the peas do not stick to the bottom of
the pot. When the peas are tender, mash them with a wooden spoon until
smooth; stir in additional water to reach desired consistency.
Click
if you have a submission for the Heart Healthy Recipe section of
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CRISPY CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings, Serving size: 3-4 oz
INGREDIENTS
- 1 cup cornflakes
- 1/4 tsp thyme
- 1/4 tsp pepper
- 1 lb skinless, boneless chicken breast
- 1 Tbsp margarine, melted
DIRECTIONS
Preheat the oven to 400F. Crush the cornflakes between two sheets of
wax paper. Mix the crushed cornflakes with the thyme and pepper.
Rinse the chicken thoroughly and pat dry with paper towels. Place the
chicken, breast side up, in a 13 x 9 x 2-inch baking pan. Brush the
chicken with the melted margarine. Sprinkle the corn-flakes on top of
the chicken breasts.
Cover the baking pan with a lid or a large sheet of foil tucked under
the sides of the pan. Bake for 30 minutes. Carefully remove foil, then
bake, uncovered, for another 30 minutes.
Nutritional Information Per Serving: Calories: 202, Protein: 26,
Sodium: 173 mg, Cholesterol: 73 mg, Carbohydrates: 6 g; Fat: 7 Diabetic
Exchanges: 1/2 Starch, 3 Lean Meat
Source: How to Cook for People with Diabetes by the American Diabetes
Association
http://www.amazon.com/exec/obidos/ASIN/0945448686/atozreci-20
LEMON SPIKED GARLIC
GREENS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- Garlic-flavored vegetable cooking spray
- 1/3 cup finely chopped onion
- 4 cloves garlic, minced
- 1-1/2 pounds greens, washed, stems removed, coarsely chopped
- 1/3 cup water
- 1-2 tablespoons lemon juice
- Salt and pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute onion and garlic until tender, 3 to 4 minutes.
Add greens and water to saucepan; heat to boiling. Reduce heat and
simmer, covered, until greens are wilted and tender, about 5 to 8
minutes, adding more water if necessary. Season to taste with lemon
juice, salt and pepper.
Nutritional Information Per Serving: Calories: 58, Protein: 5.9,
Sodium: 43 mg, Cholesterol: 53 mg, Carbohydrates: 7 g; Fat: 1.7
Diabetic Exchanges: 2 Vegetable
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
RASPBERRY PARFAIT
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 10 ounces frozen unsweetened raspberries, thawed
- 1 cup plain non-fat yogurt
- 1/2 teaspoon pure vanilla extract
- 2 egg whites at room temperature
- 1 teaspoon crystalline fructose
- 1 tablespoon slivered blanched almonds
DIRECTIONS
In a mixing bowl, soften the gelatin in cold water and then place over
hot water to dissolve. Stir in the raspberries, yogurt, and vanilla and
chill.
In the meantime, beat egg whites until frothy and add the fructose.
beat again until peaks form, then fold into the raspberry mixture.
Chill until set.
Serve in parfait glasses, topped with slivered almonds.
Nutritional Information Per Serving: Calories: 96; Protein: 7 g;
Sodium: 78 mg; Cholesterol: 1 mg; Carbohydrates: 13 g; Fat: 1.2 g
Exchanges: 1 Fruit, 1/2 Fat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/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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COBB SANDWICHES
~Shared by Maggie,
TX
If you don't have time to fry bacon, bacon bits are convenient to
use... just mix them with the blue cheese dressing.
Yield: Makes 2 sandwich wedges
Ingredients
2 tablespoons blue cheese salad dressing
3 slices bread, toasted
1 leaf green leaf lettuce
3 thin slices tomato
1 (6-oz.) grilled boneless, skinless chicken breast, sliced
1 thinly sliced red onion
3 slices avocado
3 slices bacon, crisply cooked
Preparation
Spread blue cheese dressing on one side of each slice of toasted bread.
On the first slice of bread, layer lettuce, tomato and half of chicken
on dressing; top with a second bread slice.
Layer on onion, avocado, remaining chicken slices and bacon; top with
remaining bread slice. Cut sandwich in half, securing each section with
a tooth-pick.
Source: Gooseberry Patch DECEMBER 2008, Oxmoor House
BREAKFAST CASSEROLE
~Shared by Maggie,
TX
Prep: 20 min. Bake: 30 min.
Yield: 2-4 Servings
Ingredients
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove crusts from bread; cut bread into 1-in. cubes. Place in a
greased 8-in. square baking dish. In a small skillet, brown the sausage
over medium heat until no longer pink; drain. Sprinkle the sausage and
cheese over bread cubes. In a small bowl, whisk the eggs, milk,
mustard, salt and pepper. Pour over the sausage and cheese. Bake at
350° for 30 minutes or until puffed and golden.
Nutritional Facts 1 serving (1 slice) equals 293 calories, 21 g fat (9
g saturated fat), 203 mg cholesterol, 610 mg sodium, 11 g carbohydrate,
trace fiber, 15 g protein.
Source: Reminisce July/August 2005, p50
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PIZZA CASSEROLE
Ingredients
1 lb. ground chuck
1 pkg. sliced pepperoni
1 jar Ragu pizza quick sauce
2 C. cheddar cheese
1 16 oz. bag egg noodles
1 can mushrooms, drained
2 cans Chef Boyardee pizza sauce
2 C. mozzarella cheese
Directions
Brown ground chuck. Cook noodles according to pkg. directions. Combine
all ingredients, except mozzarella, in a casserole dish. Sprinkle
mozzarella cheese on top. Bake at 350 degrees for 20 to 25 minutes.
CHARLESTON CHEESE DIP
1/2 cup mayonnaise
1 8-oz package cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup grated Monterey jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise,
cream cheese, cheddar cheese, Monterey jack cheese, green onions and
cayenne pepper. Transfer the mixture to a shallow baking dish.
Top mixture with cracker crumbs and bake for 15 minutes, or until
heated through. Remove the pan from the oven and top with the bacon.
Serve immediately with corn chips, bagel chips or crackers.
Source: Trisha Yearwood's first cookbook, Georgia Cooking in a Oklahoma
Kitchen
http://www.amazon.com/exec/obidos/ASIN/0307381374/atozreci-20
MOZZARELLA CHICKEN
SANDWICH
This mozzarella chicken sandwich provides two grain servings from the
ciabatta, a little more than two servings of meat from the chicken, and
half a dairy serving from the cheese. Serve with orange wedges and
baked chips.
Yield: 4 servings (serving size: 1 sandwich)
Ingredients
1/4 cup (about 2 ounces) sun-dried tomato pesto (such as Classico)
2 tablespoons fat-free mayonnaise
3/4 pound skinless, boneless chicken breasts
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon olive oil
1 (8-ounce) loaf ciabatta
12 large basil leaves
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
Preparation
Combine pesto and mayonnaise in a small bowl, stirring to blend.
Sprinkle chicken with pepper and salt. Heat oil in a large nonstick
skillet over medium-high heat. Add chicken, and cook for 3 minutes on
each side or until done. Remove chicken to cutting board, and cool
slightly. Cut chicken lengthwise into thin slices.
Preheat broiler.
Cut ciabatta in half horizontally. Place bread, cut sides up, on a
baking sheet. Broil 3 minutes or until lightly browned. Remove bread
from pan. Spread pesto mixture evenly over cut sides of bread. Arrange
the chicken slices evenly over bottom half. Top chicken evenly with
basil leaves, and sprinkle cheese over top. Place bottom half on baking
sheet, and broil 2 minutes or until cheese melts. Arrange bell pepper
and tomato over cheese, and cover with top half of bread. Cut into 4
equal pieces.
Nutritional Information Amount per serving:
Calories: 394 Calories from fat: 31% Fat: 13.4g Saturated fat: 3.9g
Monounsaturated fat: 7.4g Polyunsaturated fat: 1.1g Protein: 31.3g
Carbohydrate: 37.3g Fiber: 2g Cholesterol: 63mg Iron: 2.8mg Sodium:
796mg Calcium: 187mg
Source: Cooking Light MAY 2006
BAYOU GUMBO
3 tablespoons vegetable oil
3 tablespoons Gold Medal all purpose flour
1/2 pound smoked pork sausage cut into 1/2 " slices
2 cups frozen cut okra
1 large onion chopped
1 large green bell pepper chopped
3 cloves garlic finely chopped
1/4 teaspoon ground red pepper
1/4 teaspoon pepper
1 can diced tomatoes undrained
1 1/2 cups uncooked regular long-grain rice
3 cups water
1 package frozen cooked peeled and deveined medium shrimp, rinsed and
drained
Heat oil in 1 quart saucepan over medium high heat. Stir in flour. Cook
5 minutes stirring constantly; reduce heat to medium. Cook about 10
minutes stirring constantly until mixture turns reddish brown. Place
flour-oil mixture in 3 1/2-4 quart slow cooker. Stir in remaining
ingredients except shrimp, rice and water. Cover and cook on low heat
setting 7-9 hours. Cook rice in water as directed on package. While
rice is cooking stir shrimp into gumbo mixture in slow cooker. Cover
and cook on low heat setting 20 minutes. Serve gumbo over rice.
CHICKEN BREASTS WITH
CREAMY MUSHROOM
GRAVY
Satisfy gravy cravings with a 30-minute dinner take using chicken
breasts.
Makes 4 servings
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.
Makes 4 servings
CHEESE TARTS
Ingredients
1 package cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice from concentrate
1 tsp. vanilla
2 packages. graham cracker crusts
Assorted fruit (such as strawberries, blueberries, bananas,
raspberries, orange segments, cherries, kiwi fruit, grapes, pineapple,
etc.)
1/4 cup apple jelly, melted (opt.)
Directions
With mixer, beat cheese until fluffy. gradually beat in sweetened
condensed milk until smooth. Stir in lemon juice and vanilla. Spoon
into crusts. Chill 2 hours or until set.
Just before serving, top with fruit; brush with jelly, if desired.
Refrigerate leftovers.
MACARONI SALAD FOR A
CROWD
Ingredients:
2 (14 oz.) packages ring macaroni
1 pint mayonnaise
3/4 cup vinegar
1/2 cup sugar
1 cup sweetened condensed milk
1 large onion, chopped
6 carrots, shredded
2 green pepper, finely chopped
Directions:
Cook the macaroni according to package directions. Drain and cool. Mix
the remaining ingredients and add to the macaroni. Makes 1 1/2 gallons.
PICO DE GALLO
2 small tomatoes; seeded and chopped
1 small onion, chopped
1/2 cup loosely packed cilantro leaves, coarsely chopped
1 green chile roasted, seeded, and chopped or 1 small can diced green
chiles
1 or 2 jalapeno, or Serrano chiles; seeded and finely chopped
Juice of 1/2 small lime
1/2 teaspoon garlic salt
Salt to taste
DIRECTIONS:
Combine tomatoes, onions, cilantro, green chiles, and peppers in a
bowl. Drizzle the lime juice over all and stir in. Add garlic salt and
stir in. Taste and add salt if needed.
Place in refrigerator for at least one hour, 8 hours is better to let
flavors meld.
Source: Mardi Burden, Tucson, Arizona, Cuisine Classique Cooking School
http://www.sharpknives.com/cuisine_classique_classes/bite_me_web/bite_me_index.htm
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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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