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A
to Z
Recipes
July 29,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A
to Z Recipes QT Chat
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A to Z Readers' Family-Owned Business Guide
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Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm
delighted you could be here with me. On a very serious note now...
Those of you who frequent the A to Z Recipes QT
Forum realize that family can be unrelated by blood, even unseen
and
miles away. And yet many others who have been reading this newsletter
for years are indeed family. One person, Treva in North
Carolina, who is family to us all is having a very difficult
time and has had a very rough go of things. An in-law who she recently
nursed back to health for 6 months and supported for years did a
ghastly thing by leaving the state with the contents of her bank
account. On top of that, her air-conditioner broke and she is using a
portable one (moves room-to-room) with an additional room fan. She is
elderly and the heat is aggravating existing health issues and making
her more ill. If there is any way you can spare a few dollars to help
her, send me an email and I will send you her address (posting a home
address for all the world to see is not wise). Send the email to me
with "Treva" as the subject to: maggieblackwell@hotmail.com.
Perhaps she can receive enough to buy a window unit (to get her AC
repaired it will cost $2,000). I thank you from the bottom of my heart.
The current Monthly Theme
topic is Easy Desserts
and ends Tuesday.
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. Your shared recipes make this a great
publication. I can't do it without your help.
We'll see you here again on next Wednesday, God willing.
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Tip of the Day
~Shared by Luanne,
FL in the QT Forum
Some how or another I never knew about Campbell's Cream of Onion soup.
Lot of stores don't carry it. Well girls I poured it over a beef roast
in the crockpot and was simply blown away by the flavor. Then I tried
it on some pork chops I sauteed first and then put in the oven with the
soup. The gravy was so good I dipped bread in it. Then my son mixed a
half can in his meatloaf and poured the rest on top. They loved it !!
A few people I know said they knew about it but never tried it. Now
they are using it. If you have never bought a can of it please try it
out. Much better than Lipton's dried onion soup mix.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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GOD AND GRASS
~Shared by Judy M.,
Canada
Thought you gardeners would enjoy this conversation between God and St.
Francis. It is hilarious because it is so true.
GOD:
Frank, you know all about gardens and nature. What in the world is
going on down there on the planet? What happened to the dandelions,
violets, milkweeds and stuff I started eons ago? I had a perfect
no-maintenance garden plan. Those plants grow in any type of soil,
withstand drought and multiply with abandon. The nectar from the
long-lasting blossoms attracts butterflies, honey bees and flocks of
songbirds. I expected to see a vast garden of colors by now. But, all I
see are these green rectangles.
St. FRANCIS:
It's the tribes that settled there, Lord. The Suburbanites. They
started calling your flowers 'weeds' and went to great lengths to kill
them and replace them with grass.
GOD:
Grass? But, it's so boring. It's not colorful. It doesn't attract
butterflies, birds and bees; only grubs and sod worms. It's sensitive
to temperatures. Do these Suburbanites really want all that grass
growing there?
ST. FRANCIS:
Apparently so, Lord. They go to great pains to grow it and keep it
green. They begin each spring by fertilizing grass and poisoning any
other plant that crops up in the lawn.
GOD:
The spring rains and warm weather probably make grass grow really fast.
That must make the Suburbanites happy.
ST. FRANCIS:
Apparently not, Lord. As soon as it grows a little, they cut
it-sometimes twice a week.
GOD:
They cut it? Do they then bale it like hay?
ST. FRANCIS:
Not exactly, Lord. Most of them rake it up and put it in bags.
GOD:
They bag it? Why? Is it a cash crop? Do they sell it?
ST. FRANCIS:
No, Sir, just the opposite. They pay to throw it away.
GOD:
Now, let me get this straight. They fertilize grass so it will grow.
And, when it does grow, they cut it off and pay to throw it away?
ST. FRANCIS:
Yes, Sir.
GOD:
These Suburbanites must be relieved in the summer when we cut back on
the rain and turn up the heat. That surely slows the growth and saves
them a lot of work.
ST. FRANCIS:
You aren't going to believe this, Lord. When the grass stops growing so
fast, they drag out hoses and pay more money to water it, so they can
continue to mow it and pay to get rid of it.
GOD:
What nonsense. At least they kept some of the trees. That was a sheer
stroke of genius, if I do say so myself. The trees grow leaves in the
spring to provide beauty and shade in the summer. In the autumn, they
fall to the ground and form a natural blanket to keep moisture in the
soil and protect the trees and bushes. It's a natural cycle of life.
ST. FRANCIS:
You better sit down, Lord. The Suburbanites have drawn a new circle. As
soon as the leaves fall, they rake them into great piles and pay to
have them hauled away.
GOD:
No!? What do they do to protect the shrub and tree roots in the winter
to keep the soil moist and loose?
ST. FRANCIS:
After throwing away the leaves, they go out and buy something which
they call mulch. They haul it home and spread it around in place of the
leaves.
GOD:
And where do they get this mulch?
ST. FRANCIS:
They cut down trees and grind them up to make the mulch.
GOD:
Enough! I don't want to think about this anymore. St. Catherine, you're
in charge of the arts. What movie have you scheduled for us tonight?
ST. CATHERINE:
'Dumb and Dumber', Lord. It's a story about....
GOD:
Never mind, I think I just heard the whole story from St. Francis.
bareMinerals
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If
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Review link and make sure to include the following to qualify
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Name of submitter (who submitted the recipe?)
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NECTARINE AMD TOMATO
SALAD
~Shared by Mary H.,
Montreal, Canada
Serves 4.
Tomatoes and nectarines might seem like an unusual combination, but
they're in season at the same time and go together beautifully.
4 nectarines
2 each: yellow tomatoes and red tomatoes
1/3 cup crumbled light feta cheese
8 fresh basil leaves, coarsely torn or chopped
1/2 teaspoon coarse sea salt or coarse salt
1/4 teaspoon pepper
Dressing:
1/4 cup olive oil
2 teaspoons finely grated lemon zest
2 teaspoons lemon juice
Cut nectarines in half and remove pits; cut each half into 6
wedges. Core and halve yellow and red tomatoes; cut each half
into 4 wedges. Arrange nectarines and tomatoes on platter.
Dressing: Whisk together oil, lemon zest and lemon juice. Drizzle
over salad. Sprinkle with feta, basil, salt and pepper.
Source: Canadian Living magazine
GREEK ORZO SALAD
~Shared by Luanne,
FL
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts, sliced
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can chpd black olives, drained
Or stuffed sliced green olives
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
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.
Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion,
feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and
chill for 1 hour in refrigerator.
Just before serving, drizzle reserved artichoke marinade over salad.
CRAB DIP
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 (8-ounce) package cream cheese, softened
6 scallions, chopped
1 tablespoon Worcestershire sauce
1 cup ketchup
3 teaspoons horseradish
4 drops Tabasco
1 (6-ounce) package frozen crabmeat, thawed, or 1 can crabmeat
2 tablespoons lemon juice
1 cup parsley, chopped
Crackers
Instructions
Spread softened cream cheese in layer on bottom of dish; cover with
chopped scallions. Sprinkle with Worcestershire sauce. Mix ketchup,
horseradish and Tabasco. Spread on top of scallions. Cover with crab.
Top with lemon juice and parsley. Serve with crackers.
HERBED TOMATO FISH
FRY
~Shared by Doe,
Oliver, B.C., Canada
2 lb fish fillets
all purpose flour
2 eggs
2 tsp water
2 c dry bread crumbs
12 slices bacon
2 onions, chopped
2 tomatoes, chopped
1 garlic, f.c.
1 tbsp. f.c. parsley
1/2 tsp dried basil
1/2 tsp. dried thyme
1/2 tsp. salt
freshly ground pepper
1/2 c dry white wine or chicken stock
Pat fish dry with paper towels. Dredge with flour. In flat dish, beat
together the eggs & water. Dip fish into egg mix, then coat with
crumbs. Set aside on paper towels to dry.
I pan fry bacon til cooked but not crisp. Transfer bacon to side plate;
measure 1/4c of the fat into 2nd pan, & cook fish in the 2nd pan
over med heat for 3-5 mins on each side, depending on thickness of
fillet, til lightly browned. Transfer to warm platter.
Meanwhile to remaining fat in first skillet, add onions, tomatoes,
parsley, basil, thyme, salt & pepper to taste. Cook til onions are
softened. Stire in wine & simmer uncovered, for about 3 mins, or
til liquid is reduced by half. Spoon over each serving of fish, top
with bacon & serve immediately.
WALNUT SOUP
~Shared by Linda
H., Rosharon, TX
Walnut Soup is an unusual, but very special soup. When you want to
impress those with sophisticated taste buds, then this is the soup to
make. The walnut flavor is particularly enhanced by the hot seasonings
found in this recipe.
6 cups beef stock or bouillon
2 Tbsp. butter
2 Tbsp. flour
1 1/2 cups finely ground walnuts
1/2 tsp. Worcestershire sauce
2 dashes Tobasco
2 Tbsp. Madeira
Freshly ground black pepper
Salt to taste
Pour beef stock into a large microwave safe bowl and microwave on High
Power until boiling for about 8-10 minutes.
Place butter in another microwave safe bowl and microwave on High Power
for 30 seconds.Add bouillon, ground walnuts, Worcestershire sauce and
Tobasco to the flour-butter mixture and microwave on Medium Power (50%)
for about 15 minutes.
Add the Madeira to the soup and microwave on Medium Power for 5 minutes
or until serving temperature is reached. Add salt to taste.
This delicious soup recipe makes 6 servings!
Source: http://www.souphoopla.com
BAKED CRESCENT
CHURROS
~Shared by Treva, NC
Traditional churros are strips of dough that are deep fried and rolled
in cinnamon and sugar. We simplify them by baking crescent dough strips
and sprinkling them with cinnamon-sugar--a quick way to a crispy,
sugary treat! Just four ingredients in a speedy version of the crispy
Mexican classic, cinnamon sugar-sprinkled churros.
Prep Time: 15 Min
Total Time: 30 Min
Makes: 12 churros
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough
sheet
2 tablespoons butter or margarine, melted
1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set
aside.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles.
Press each to 6 x 4-inch rectangle, pressing perforations to seal. If
using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6
x 4-inch rectangle.
3. Brush tops of 2 rectangles with melted butter; sprinkle with about
half of the sugar mixture. Top each with remaining rectangle; press
edges lightly. Brush tops with melted butter.
4. With sharp knife or pizza cutter, cut each rectangle stack
lengthwise into 6 strips. Twist each strip 3 times; place on ungreased
cookie sheet.
5. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops
with any remaining melted butter; sprinkle with remaining sugar
mixture.
Source: http://www.pillsbury.com
PECAN TOFFEE TASSIES
~Shared by Marilyn
M., Canton, OH
1 (15 oz) package refrigerated pie crusts
1/4 cup (1/2 stick) butter, melted
1 cup firmly packed brown sugar
2 Tbsp. all-purpose flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup finely chopped pecans
1 (10 oz) package almond brickle chips
Preheat the oven to 350 degrees F.
Unroll the pie crusts onto a lightly floured surface; roll into 2
(15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or
round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch
muffin pans, pressing on the bottoms and up the sides of each of the
mini-muffin cups.
Combine melted butter, brown sugar, flour, and eggs in a large bowl,
mixing well; add vanilla.
Stir in the pecans and brickle chips. Spoon the pecan filling
evenly into the pie shells.
Bake for 25 minutes, or until filling is set and crust is lightly
browned. Cool in pans on wire racks.
BLACKBERRY SYRUP
~Shared by Johnny,
LA
Yield: approx 1/2 to 3/4 pint
8 cups blackberries, washed
1/2 cup granulated sugar
1/2 cup brown sugar
half a lemon, sliced
Place all ingredients in a large saucepan. Bring to a medium
boil, stirring constantly until sugars are dissolved. Cook,
uncovered, for at least 30 minutes. I mashed the berries with a
potato masher after they got soft. I don’t know that this
is entirely necessary, I just felt like doing it. That’s all.
Strain syrup through a cheesecloth. Store in refrigerator.
Reheat before using.
BLACKBERRY BUTTER
I tried using some of the syrup to mix in with butter but it was hard
to incorporate it. Jelly or jam works better.
1 stick unsalted butter at room temperature
1 - 2 tablespoons blackberry jelly or jam
Mix jelly or jam well with softened butter. Pour onto a sheet of
waxed paper, wrap and form into a log. Chill in
refrigerator until firm.
BEAN AND HAM PASTA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (14.5 ounce) can chicken broth
1 1/2 cups uncooked spiral pasta
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn
1 cup cubed fully cooked ham
1/4 teaspoon dried thyme
salt and pepper to taste
1 dash ground cumin
1/4 cup shredded Parmesan cheese
In a large saucepan, bring broth to a boil. Add the pasta; cook,
uncovered, for 10 minutes or until tender. Do not drain. Stir in the
beans, corn, ham and seasonings; heat through. Sprinkle with cheese.
ORANGE LAYER CAKE
WITH BUTTER CREAM
FROSTING AND BERRIES
~Shared by Jean,
Syracuse, NY
Cake:
Nonstick vegetable oil spray
4 1/2 cups cake flour
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room
temperature
2 cups sugar, divided
1 1/2 teaspoons vanilla extract
1 1/2 cups whole milk
9 large egg whites
Orange-flower syrup:
1 cup sugar
1 cup water
1 tablespoon orange-flower water*
Butter cream:
12 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
5 1/2 cups powdered sugar, sifted
1/2 teaspoon orange-flower water
1/4 cup orange marmalade
1 12-ounce container fresh strawberries
1 6-ounce container fresh raspberries
1 4.4-ounce container fresh blueberries
For cake:
Preheat oven to 350°F. Spray bottom and sides of two 10-inch-diameter
cake pans with 2-inch-high sides with nonstick spray. Line bottoms with
parchment paper rounds; spray parchment. Dust pans with flour, tapping
out any excess. Whisk flour, baking powder, and salt in medium bowl.
Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl
until light and fluffy, about 3 minutes. Beat in vanilla. Add flour
mixture in 3 additions alternately with milk in 2 additions, beating
until well blended between additions. Using clean dry beaters, beat egg
whites in another large bowl until foamy. With mixer running, gradually
add remaining 1/2 cup sugar. Beat egg white mixture until stiff glossy
peaks form, about 3 minutes. Gently fold egg white mixture into batter
in 3 additions. Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center comes out clean, about 40
minutes. Cool cakes in pans on rack 10 minutes. Invert cakes onto rack;
remove parchment paper, turn cakes over, and cool completely.
For orange-flower syrup:
Bring sugar and 1 cup water to boil in heavy small saucepan, stirring
until sugar dissolves. Reduce heat to medium and simmer until reduced
to about 1 1/2 cups, about 5 minutes. Stir in orange-flower water.
Chill until cold, about 2 hours.
For butter cream:
Using electric mixer, beat cream cheese and butter in large bowl until
smooth. Add powdered sugar 1 cup at a time, beating well. Add
orange-flower water; beat until smooth.
Place 1 cup orange-flower butter cream in medium bowl; mix in orange
marmalade. Set marmalade butter cream aside to use as filling.
To assemble:
Hull and cut half of strawberries lengthwise into 1/2-inch wedges. Trim
cake tops to flatten. Place 1 cake on plate, cut side up. Brush 1/2 of
orange-flower syrup (about 3/4 cup) over top of cake. Place scant 1/2
cup plain orange-flower butter cream into pastry bag fitted with
1/3-inch tip. Pipe 1/3-inch line of butter cream around edge of cake.
Spoon marmalade butter cream into center, spreading just to line.
Gently press sliced strawberries, half of raspberries, and half of
blueberries into filling, leaving 1/2-inch border (chill remaining
berries for garnish). Top with second layer; brush top with remaining
syrup. Frost top and sides with remaining plain orange-flower butter
cream. Chill at least 2 hours.
Remove cake from refrigerator 1 hour before serving. Hull and cut
remaining strawberries lengthwise into 1/2-inch-thick wedges. Sprinkle
sliced strawberries and remaining raspberries and blueberries over cake.
*A flavoring extract; available in the liquor or baking section of some
supermarkets or at liquor stores.
Makes 14 servings.
BACON WRAPPED EGG ON
TOAST
~Shared by Treva, NC
A crock pot recipe.
Servings: 6
6 large eggs
6 strips thick cut bacon
6 slices whole grain bread
6 fresh button mushrooms, sliced
3 medium Roma tomatoes, diced
1 bell pepper, diced
1 teaspoon fresh garlic, minced
salt & pepper to taste
1 package Knorr’s Hollandaise sauce mix
Cook bacon fully but not crispy – drain – set aside to cool. Scramble
the eggs – set aside. Spray 6 custard dishes with non-stick cooking
spray. Wrap one slice of bacon around the inside of each dish. Add egg
mixture and vegetables then place custard dishes on trivet or foil ring
inside crock pot. Add about an inch of water covering the bottom. Cook
on high for approximately 1 1/2 - 2 hours. Prepare Knorr’s sauce mix as
directed. Serve bacon-wrapped egg omelets over toast with Hollandaise
sauce.
Source: Slow Cooking Kitchen
LIME SALSA
~Shared by Marilyn
M., Canton, OH
1 large ripe red tomato, diced
8 medium tomatillos, husked and rinsed
1/4 cup minced red bell pepper
1/2 tsp. minced dried onion (or 1 small onion, diced fine)
1 tsp. grated lime peel
1 tbsp. lime juice
Mix all ingredients together in a non-metalic bowl.
Cover and refrigerate up to four hours.
GOLDEN TATER TOT
CASSEROLE
~Shared by Johnny,
LA
Serves: 8
Cooking Time: 45 min
Ingredients
1 pound ground beef
1 can Campbell's Golden Cream Of Mushroom soup
1/2 large bag of Tater Tots
scallions, minced (optional)
paprika, for garnish
shredded cheddar cheese (optional)
Instructions
1. Preheat oven to 375F degrees.
2. Press ground beef into bottom of 8 x 10" baking dish.
3. Pour soup over ground beef.
4. Top with scallions, if desired.
5. Place Tater Tots on top of soup.
6. Cook for 45 minutes at 375 degrees F, until beef is cooked and Tots
are crispy golden-brown.
7. Sprinkle cheese on top if desired and bake until melted.
8. Sprinkle paprika on the top before serving.
Notes
If you're aesthetically inclined and have a little time, lay the Tots
out in geometrically pleasing patterns, otherwise just pour them on and
smooth them with the flat of your hand.
CARAMEL APPLE CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Sliced apples bake into the top of this rich, tempting cake. It's easy
and fun because the caramel sauce forms while it bakes.
Prep: 20 min
Bake: 1 hr
1 1/2 cups Original Bisquick®
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweetened whipped cream or ice cream, if desired
Heat oven to 350 F. Mix Bisquick and granulated sugar in medium bowl.
Stir in milk until blended.
Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle
with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples.
Pour boiling water over apples.
Bake 50 to 60 minutes or until toothpick inserted in center comes out
clean. Serve warm with whipped cream.
Makes 6 servings
Nutritional Info Per 1 Serving: Calories 355 (Calories from Fat 45);
Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 450mg; Potassium 210mg;
Carbohydrate 75g (Dietary Fiber 1g); Protein 3g
TOFFEE CRUNCH CAKE
~Shared by Jean,
Syracuse, NY
Double-layer chocolate cake
2 cups finely crushed toffee candy (such as Heath Bars; about 12 oz.
total)
Caramel crème fraîche
About 1/2 cup toasted almonds
Split the layers of the double-layer chocolate cake, making four. Fold
toffee candy into 2 cups caramel crème fraîche; spread a third of the
mixture on each of the first three cake layers. Frost the outside of
the cake with remaining caramel crème fraîche; sprinkle top with
almonds.
Yield: Makes 12 to 16 servings
CALORIES 665 (60% from fat); FAT 44g (sat 18g); PROTEIN 7.8g;
CHOLESTEROL 109mg; SODIUM 352mg; FIBER 2g; CARBOHYDRATE 64g
Source: Sunset, JUNE 2003
PANDA EXPRESS CREAM
CHEESE
WONTONS/PUFFS
~Shared by Treva, NC
Prep time: 10 min
Cook time: 15 min
Serves: 10
1 8 ounce package cream cheese - softened
1 & 1/2 tablespoons scallions sliced thin
wonton wrappers
shortening
Heat enough vegetable shortening or cooking oil to fill 2 to 3 inches
in a medium sized cooking pot. If you have an electric fryer, you
can use your electric fryer. Cream together cream cheese and
scallions together. If desired a touch of garlic powder may be
added for additional flavor. Spoon approximately 1 teaspoon of
cream cheese mixture into wonton, and fold wonton.
Fold wonton by brushing a little water over all of the edges of the
wonton skin. Fold wonton diagonally unto a triangle. Be
sure to seal all of the edges completely, this will keep the filling
from running out of the wonton when being cooked. Next take the
two furthest ends and press and twist those together. You may
need to tack together the two end pieces by adding a little water.
When the oil is heated, you can use a thermometer and test to see that
it is 350 degrees, or you may test with a small piece of wonton
skin. If the wonton skin bubbles immediately when dropped into
the hot oil, it is ready. Drop only 4 or 5 pieces into the hot
oil. After about 1 minute the wonton will begin to brown, it will
now brown rapidly, remove it when it is lightly browned. If your
oil is shallow, you may need to flip over the wonton before serving.
Source: CopyKat Recipes
WHITE
CHOCOLATE-COCONUT COOKIES
~Shared by Marilyn
M., Canton, OH
1 teaspoon baking powder
1 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 sticks butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick-cooking oats
3/4 cup shredded coconut flakes
For garnish:
8 ounces white chocolate, melted
3/4 cup toasted, shredded coconut flakes
Preheat oven to 350 degrees F.
In a small mixing bowl, whisk together the baking powder, baking soda,
flour and salt.
In a large mixing bowl, cream butter and brown sugar together until
light and fluffy with a hand held electric mixer.
Beat in the egg, then add the dry ingredients and beat until just
combined.
Fold in the oats, vanilla extract and shredded coconut flakes.
Form walnut-sized balls of the mixture and drop 2 inches apart onto
parchment paper-lined sheet pans.
Bake in preheated oven for about 10 minutes until the bottoms of the
cookies are golden brown.
Remove from oven and cool completely.
When the cookies are cool, dip them halfway into the melted white
chocolate and then into the toasted shredded coconut flakes.
Set them down onto parchment paper-lined sheet pans to dry completely.
Yield = 2 1/2 dozen cookies.
PINEAPPLE COCONUT
CREAM PIE
~Shared by Johnny,
LA
My family loves pineapple and this pie is great anytime. I added nuts
just because we like nuts in everything but the pie is just as good
without them.
1 (9 inch) pie shell, cooked
1/2 cup white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple, undrained
1/2 cup sour cream
1 tablespoon lemon juice
3 egg yolks (keep the egg whites for the meringue)
1 teaspoon vanilla
1 1/3 cups coconut
1/2 cup walnut pieces (Optional)
Cook pie crust according to package directions. (I used a Pillsbury
frozen crust for this recipe) and set aside. Mix sugar, cornstarch,
pineapple with juice, sour cream, lemon juice, vanilla, coconut and egg
yolks together and cook on top of the stove until bubbles and thickens
stirring constantly. This will burn easy so keep stirring. Turn heat
down or remove from heat if starts to stick. I let mine cook about 5
minutes. Remove from heat and stir in walnut pieces. Pour into pie
shell. Makes one pie.
Meringue for Pie
3 egg whites
1/4 cup sugar
1 teaspoon vanilla
Beat whites and add sugar and vanilla. Continue beating until stiff
peaks are formed. Spread meringue over pie. Bake in 350 degree oven
about 12 minutes until brown or can just stick under the broiler until
brown. Cool. Keep pie refrigerated.
Source: Southern Lady
ARTICHOKE AND
SUN-DRIED TOMATO CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
Season both sides of chicken breasts with salt and pepper. Heat oil in
a large skillet over medium-high heat. Place chicken in skillet; cook,
turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and
incorporating any brown bits from bottom of pan. Stir in pesto and
artichokes, and return chicken to pan. Cover, and reduce heat to
medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
CINNAMON PORK
~Shared by Jean,
Syracuse, NY
2 whole 1 lb. pork tenderloins
Marinade:
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce
Chop garlic and green onions finely. Combine honey, brown sugar, and
wine in a large bowl. Add onions and garlic. Stir in cinnamon and then
soy sauce.
Place the tenderloins in the bowl, coating them well with the marinade.
Cover the bowl and marinate the meat for at least 2 hours, turning
occasionally. (May be left in the refrigerator overnight.)
Preheat the oven to 350°. Remove the pork from the marinade and place
it on a broiler pan. Reserve marinade for basting. Bake until cooked
through, about 45 to 60 minutes, basting often. Cool. Transfer to a
serving platter and cut into 1/4" slices.
Note: 2 teaspoons of red food coloring may be added to the Cinnamon
Pork marinade to give the mixture that distinctive Chinese red color.
It bleeds slightly into the meat for an unusual, red-ringed look.
OVEN BARBECUED
CHICKEN THIGHS
~Shared by Treva,
NC
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
8 chicken thighs grill seasoning, such as a mesquite flavored seasoning
or spicy chicken seasoning
1 cup ketchup
3 tablespoons brown sugar, packed
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 tablespoons Worcestershire sauce
1 clove garlic, mashed and finely minced
Heat oven to 350°.
Sprinkle the chicken thighs generously with the grill seasoning. Heat
olive oil in a large skillet over medium-high heat.
Sear the chicken thighs on both sides until browned; transfer to a
baking dish.
Combine the remaining ingredients in a small bowl. Spoon over the
chicken thighs. Cover the baking dish tightly with foil and bake for 50
to 60 minutes, or until chicken is tender.
Serves 4.
Source: Southern Cooking
CHERRY ALMOND UPSIDE
DOWN CAKE
~Shared by Marilyn
M., Canton, OH
Move over pineapple upside-down cake! Everybody's gonna be head over
heels for the new cake in town.
1 cup drained and chopped maraschino cherries
1/2 cup sliced or slivered almonds
1 (18.25 ounce) package chocolate cake mix, mixed according to the
package directions
4 ounces (1/2 package) cream cheese, softened
1/4 cup (1/2 stick) butter, melted
1 cup confectioners' sugar
Preheat oven to 350 F. Coat a 9- x 13-inch baking dish with
cooking spray and flour. Spread cherries evenly over bottom of prepared
baking dish. Sprinkle almonds over cherries, then pour prepared cake
batter over cherries and almonds. In a medium-sized bowl, combine cream
cheese and melted butter and beat with an electric beater until creamy.
Add sugar and beat until smooth. Starting 1 inch from edge of baking
dish, drop mixture in 12 equal spoonfuls evenly over cake batter,
pushing cream cheese mixture into batter. Bake 45 to 50 minutes, or
until a wooden toothpick inserted in center comes out clean. Cool 25 to
30 minutes and invert onto a platter; cut and serve when completely
cooled.
Note: To bring out the almond flavor, lightly toast them in a 350
degree F oven for a few minutes before using as directed.
AMISH BREAD PUDDING
~Shared by Johnny,
LA
One of our kitchen testers said, "It's a fruity side dish." Another one
said, "No, no, it's a dessert!" Well, we think this Dutch recipe could
be either, and it goes well with poultry and ham.
Serves: 6
Cooking Time: 1 hr
Ingredients
13 slices white bread, cut into quarters
1 1/2 cups orange juice
1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon
Instructions
Preheat oven to 325 degrees F. Coat a 1-1/2-quart casserole dish with
cooking spray. In a large bowl, combine bread and orange juice and beat
with an electric mixer until smooth. In a medium-sized bowl, cream
butter and sugar until light and fluffy; add remaining ingredients and
mix until creamy. Add to bread mixture; mix well. Pour into prepared
casserole dish and bake 1 hour, until center is set and puffy. Serve
immediately.
Notes
This really is best when served right from the oven.
BEST BOBOTIE
(AFRICAN)
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 tablespoons vegetable oil
2 medium onions, minced
1 1/2 pounds ground beef
1 cup milk
2 slices Texas toast thick-sliced bread
1/2 cup raisins
1 teaspoon apricot jam
1 tablespoon hot chutney
1/2 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg
1 pinch salt
1 bay leaf
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
9x13-inch baking dish.
Heat the oil in a large skillet over medium-high heat. Cook the onions
in the hot oil until soft. Break the ground beef into the skillet and
cook until brown.
Place the milk in a shallow dish. Soak the bread in the milk. Squeeze
the excess milk from the bread. Set the milk aside. Add the bread to
the beef mixture. Stir in the raisins, apricot jam, chutney, curry
powder, salt, and black pepper. Pour the mixture into the prepared
baking dish.
Bake in the preheated oven 1 hour.
While the bobotie bakes, whisk together the reserved milk, egg, and a
pinch of salt. Pour over top of the dish. Lay the bay leaf onto the top
of the milk mixture.
Return the bobotie to the oven until the top is golden brown, 25 to 30
minutes. Remove bay leaf before serving.
TENDERLOIN NOODLE
CASSEROLE
~Shared by Jean,
Syracuse, NY
6 oz. (about 3 cup noodles
6 (1/2 inch thick) slices pork tenderloin
3 tbs. melted butter
3 tbs. flour
3/4 tsp. salt and pepper
1 cup milk
3/4 cup. crumbled blue cheese (3 oz.)
3 tbs. green pepper
3 tbs. pimento
Cook noodles in salted boiling water. Rinse and drain. Slowly brown
pork tenderloins on both sides. Season.
BLUE CHEESE SAUCE
Melt butter and flour. Stir in milk. Cook until thick. Season. Add
crumbled blue cheese. Combine noodles, sauce, and green pepper, and
pimento. Place in 6 x 10 x 1 1/2 inch baking dish. Arrange meat on top.
Bake 30 minutes in 350 degree oven. Makes 6 servings.
GOLDEN ONIONS AND
SPINACH BAKE
~Shared by Treva, NC
The Golden Onions and Spinach Bake is a great creamed spinach idea.
Flavored with nutmeg, Parmesan cheese and French fried onions, this
spinach casserole recipe is perfect for holiday dinners, and enough for
weeknights too. Try it with fresh or frozen spinach.
Serves: 8
Preparation Time:15 min
Cooking Time:25 min
1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon ground nutmeg
2 packages (about 20 ounces) frozen chopped spinach, thawed and well
drained
1 & 1/3 cups French's French Fried Onions
1. Preheat the oven to 350 degrees F.
2. Stir the soup, sour cream, cheese, nutmeg, spinach and 2/3 cup
onions in a 1 1/2-quart casserole.
3. Cover the casserole and bake for 20 minutes or until the spinach
mixture is hot and bubbling.
4. Stir the spinach mixture. Sprinkle with the remaining onions.
5. Bake, uncovered, for 5 minutes or until the onions are golden brown.
Source: Campbell's Kitchen
SEAFOOD ANGEL HAIR
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
12 oz. uncooked angel hair pasta
1/2 lb. uncooked medium shrimp, peeled and deveined
2 garlic cloves minced
2 T. olive oil
2 1/2 lb. fresh tomatoes (about 8 medium) chopped
1/4 C. chicken broth
1 t. sugar
1 t. chicken bouillon granules
1/2 t. salt
1/8 t. pepper
1 (8 oz) pkg. imitation crab meat chopped
Cook pasta according to package directions. Meanwhile in a large
nonstick skillet, saute shrimp and garlic in oil for 5 minutes or until
shrimp turn pink. Remove and keep warm.
In the same skillet combine the tomatoes, broth, sugar, bouillon, salt
and pepper. Bring to a boil. Reduce heat, simmer uncovered
for 15 minutes. Stir in crab and reserved shrimp; heat
through. Drain pasta; serve with seafood mixture.
ROASTED RED PEPPER
CHICKEN
~Shared by Jean,
Syracuse, NY
INGREDIENTS:
4 skinless, boneless chicken breasts
1 (12 ounce) jar roasted red bell peppers
2 cups bread crumbs
3 tablespoons vegetable oil
1 cup sour cream
1/2 cup feta cheese
DIRECTIONS:
With a very sharp knife, cut pockets into the thickest part of the
breast of chicken. Stuff as many pieces of roasted red peppers as you
can into pockets of chicken one at a time. Pour bread crumbs into a
large plastic bag. Place chicken breasts in the bag with the bread
crumbs and shake until well coated.
In a large skillet, heat oil to a medium-high heat and place chicken in
the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes
on the other side.
While cooking the chicken, in an electric blender blend sour cream and
a few pieces of red peppers. Flip the chicken one more time and cook 5
more minutes, or until chicken is done.
Cut the chicken in half and arrange the pieces on a plate. Drizzle with
sour cream mixture and sprinkle with feta cheese.
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NO-BAKE FRESH
STRAWBERRY PIE
~Shared by Treva,
NC
Glorious spring berries are the focus here—tons of them, piled atop a
layer of creamy filling. You can leave small berries whole.
Yield: Serves 8 (serving size: 1 wedge)
Total: 1 Hour, 15 Minutes
25 chocolate wafers
(such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, finely chopped
2 teaspoons canola oil Cooking spray
6 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
3/4 teaspoon vanilla extract
2 cups frozen fat-free whipped topping, thawed
2 tablespoons seedless strawberry fruit spread
1 tablespoon Chambord (raspberry-flavored liqueur)
1/2 teaspoon fresh lemon juice
1 pound small strawberries, hulled and cut in half
1. Place chocolate wafers in a food processor, and process until finely
ground. Place the chopped chocolate in a small microwave-safe bowl.
Microwave at HIGH for 45 seconds or until chocolate melts, stirring
every 15 seconds. Add melted chocolate and oil to processor; process
until well combined. Gently press the mixture into bottom and up sides
of a 9-inch pie plate or removable-bottom tart pan coated with cooking
spray. Place in freezer 15 minutes or until set.
2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a
mixer at medium speed until smooth. Fold in whipped topping. Carefully
spread over bottom of crust. Place fruit spread in a large
microwave-safe bowl; microwave at HIGH 10 seconds or until softened.
Add Chambord and juice; stir with a whisk until smooth. Add berry
halves; toss to combine. Arrange berry halves over pie. Chill for 30
minutes before serving.
Nutritional Information per serving Calories: 294; Fat: 11.5g;
Saturated fat: 5.5g; Monounsaturated fat: 2.9g; Polyunsaturated fat:
0.9g; Protein: 4.3g; Carbohydrate: 41.5g; Fiber: 1.8g; Cholesterol:
19mg; Iron: 0.9mg; Sodium: 225mg Calcium: 34mg
Source: Cooking Light,MAY 2012
CHICKEN-FRIED STEAK
& GRAVY
~Shared by Maggie,
TX
Can you really make a chicken-fried steak that isn’t loaded with
saturated fat and salt? Absolutely. We skip the deep frying, but with
rich country gravy as consolation, you won’t miss it. Our pan-fried,
crispy cube steak has less than one-third of the fat and about 80
percent less sodium.
1/4 cup all-purpose flour
2 large egg whites, lightly beaten
1/4 cup cornmeal
1/4 cup whole-wheat flour
1/4 cup plus 1 tablespoon cornstarch, divided
1 teaspoon paprika
1 pound cube steak, cut into 4 portions
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil, divided
1 14-ounce can reduced-sodium beef broth
1 tablespoon water
1/4 cup half-and-half
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
Place all-purpose flour on a large plate. Place egg whites in a shallow
dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika
in another shallow dish. Season both sides of steak with 1/2 teaspoon
each salt and pepper. Dredge the steak in the flour, shaking off
excess; dip in the egg whites, then dredge in the cornmeal mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Reduce heat to medium and add 2 pieces of the steak; cook until
browned on both sides, turning once, 3 to 5 minutes total. Transfer the
steak to the prepared baking sheet and repeat with the remaining 1
tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the
oven and bake until cooked through, about 10 minutes.
Meanwhile, add broth to the pan and boil over medium-high heat,
stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes.
Whisk water and the remaining 1 tablespoon cornstarch until smooth.
Remove the pan from the heat and stir in the cornstarch mixture. Return
to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir
in half-and-half; season with the remaining 1/4 teaspoon salt and
pepper. Serve the steak topped with the gravy.
Nutritional information
Calories: 305
Fiber: 1 g
Fat: 13 g
Saturated Fat: 3 g
Carbohydrates: 14 g
Protein: 31 g
Sodium: 473 mg
Monounsaturated Fat: 7 g
Exchanges: 1 starch, 3 lean meat, 1 fat Cholesterol: 59 g
Carbohydrate Servings: 1 Potassium: 345 mg
Nutrition Bonus: Selenium (50% daily value), Potassium & Zinc (15%
dv).
Added Sugars: 0 g
Source: EatingWell Test Kitchen, featured in iVillage.com
http://www.ivillage.com/chicken-fried-steak-gravy/3-r-295962#
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TURKEY AND TOMATO WRAP
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving (1 sandwich)
INGREDIENTS
- 1 (6 inch) low-fat flour tortilla
- 2 teaspoons reduced-fat mayonnaise
- 2 slices deli-style fat-free roasted turkey breast
- 2 tablespoons chopped fresh tomato
- 1 tablespoon chopped fresh basil leaves (or 1/8 teaspoon dried
basil)
DIRECTIONS
Lay the tortilla flat on a small plate. Spread with the mayonnaise. Lay
the turkey slices on the tortilla. Sprinkle with tortilla with the
tomato and basil. Roll the tortilla and turkey around the tomato-basil
filling. Eat like a rolled sandwich.
Nutritional Information Per Serving: Calories: 147; Protein: 12g;
Sodium: 297mg; Cholesterol: 27mg; Fat: 3g; Dietary Fiber: 1g; Sugars:
1g; Carbohydrates: 19g
Exchanges: 1 Starch, 1 Lean Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
BREAD PUDDING WITH
RAISINS
~Shared by Mary S.,
Nashville, TN
Yield: Makes 3 cups (6 servings)
INGREDIENTS
- 3 slices day-old white bread, cubed
- 1/2 cup raisins
- 2 cups fat-free milk
- 2 large eggs, slightly beaten, or 1/2 cup egg substitute
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a 1-1/2 quart baking dish
with non-stick pan spray.
Mix the bread cubes and raisins in the prepared dish.
Combine the remaining ingredients in a medium bowl; pour the mixture
over the bread and raisins; stir to blend.
Set the filled baking dish in a shallow pan on the middle rack of the
oven. Pour hot water into the shallow pan to a depth of 1 inch around
the baking dish. This creates a water bath to cook the pudding slowly.
Bake 45 to 55 minutes, or until a knife inserted in the pudding comes
out clean. Remove the pan from the water bath and serve warm or chilled.
Nutritional Information Per Serving: Calories: 139; Protein: 6g;
Sodium: 229mg; Cholesterol: 72mg; Fat: 2g; Dietary Fiber: 1g; Sugars:
16g; Carbohydrates: 24g
Exchanges: 1-1/2 Other Carbohydrate, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
CINNAMON-PINEAPPLE
PORK
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings.
This sweet-hot dish comes together quickly for a weekday meal or a busy
weekend dinner.
INGREDIENTS
- 1 pound pork tenderloin, cut into 8 crosswise pieces
- 1/4 teaspoon salt
- 2 tablespoons butter, divided
- 1 medium red bell pepper, cut into julienne strips
- 1 8-oz can pineapple in natural juice, undrained, chunks
- 1/2 cup dry white wine
- 1 tablespoon fresh ginger root, peeled, finely chopped
- 1 tablespoon fresh jalapeno pepper, finely chopped
- 1/8 teaspoon cinnamon
- 1 tablespoon fresh cilantro, chopped
DIRECTIONS
Sprinkle each pork tenderloin piece with salt; press each piece to
1-inch thickness.
Heat 1 tablespoon margarine in large skillet over medium heat. Add pork
pieces; cook 3-4 minutes per side or until pork is tender. Place pork
pieces on serving plate; keep warm.
Add remaining 1 tablespoon margarine and red bell pepper to same
skillet; cook about 3 minutes or until crisp-tender.
Reduce heat to low. Stir in pineapple and juice, wine, ginger root,
jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4
cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with
cilantro.
Nutritional Information Per Serving: Calories: 245; Protein: 25g;
Sodium: 267mg; Cholesterol: 75mg; Fat: 10g; Saturated Fat: 3g; Dietary
Fiber: 1g; Carbohydrates: 12g
Source: NPB
TIKKA KEBABS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 cup low-fat plain yogurt
- 1 garlic clove, minced
- 1 tsp. grated fresh ginger, or 1/4 tsp. ground
- 1 tsp. tomato paste
- 1 Tbsp. curry powder
- Salt and freshly ground black pepper, to taste
- 12 oz. boneless skinned chicken breast, cut in 24 pieces
- 8 1-inch cubes fresh or canned pineapple
- 1 medium red onion, cut in 20 wedges
- 1 large green bell pepper, cut in 20 pieces
- Canola oil cooking spray
DIRECTIONS
In a medium bowl, combine yogurt, garlic, ginger, tomato paste, curry
powder, salt and pepper. Mix in chicken to coat on all sides. Cover
bowl and refrigerate 2 to 8 hours.
Preheat grill or broiler. Soak skewers in water at least 15 minutes.
Remove chicken from marinade, scraping off and discarding most of
marinade. Onto each skewer thread a piece of pineapple, then chicken,
onion wedge and green pepper. Repeat, minus pineapple, until each kebab
contains 6 pieces of chicken, 5 onion wedges, 5 pieces of pepper and 2
pineapple cubes, one cube at each end.
To help prevent charring, spray kebabs with cooking oil spray. Cook
skewers 4 to 5 minutes, making sure they are far enough from the heat
source to avoid charring. Turn and cook until chicken is opaque
throughout, about 4 minutes.
Serve kebabs. Kebabs go especially well with freshly-cooked brown rice
or tucked inside pita bread lined with lettuce leaves.
Nutritional Information Per Serving: Calories: 161; Protein: 23 g;
Sodium: 81 mg; Fat: 2 g; Carbohydrates: 14 g; Cholesterol: 0 mg
Exchanges: 2 Vegetable, 1/2 Fruit, 3 Low-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
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PASTA TWIRLS WITH CREAMY MUSHROOM SAUCE
~Shared by Maggie,
TX
Serves 2
250 g (9-oz) mushrooms
300 ml (11 fl oz) soya milk, sweetened or nonsweetened
1 tsp dried thyme
1 bay leaf
1 tbsp chopped fresh parsley
pasta twirls, for 2 servings (150g)
75g (3-oz) sweetcorn kernels, canned or frozen
1 tbsp cornflour
salt and black pepper to taste
Slice the mushrooms, halving them first if large. Put them in a large
pan with the soya milk, thyme and bay leaf. Bring slowly up to
simmering point (more liquid will come out of the mushrooms as you do
this). Simmer uncovered, stirring often, for 5 minutes. Add the parsley
and leave, covered, for 30 minutes to infuse.
Meanwhile, cook the pasta, starting it to coincide with the end of the
30 minutes and adding the sweetcorn before it’s done - 2 minutes before
for canned or 4 minutes before for frozen (don’t need to thaw it first).
When the 30 minutes are up, mix a little of the mushroom milk in a cup
with the cornflour, then add to the pan off the heat. Mix well then
bring back to simmering point and simmer 30 seconds to thicken.
Drain the pasta and sweetcorn mix well, then add to the mushroom sauce.
Mix well, season to taste and serve with a tomato salad.
Source: Grammas Cook Book
http://grammascookbook.com/vegetarian/pasta-twirls-with-creamy-mushroom-sauce-4/
BACON-WRAPPED CHICKEN
~Shared by Maggie,
TX
Each chicken breast is coated with herb-flavored cream cheese, rolled
up and wrapped in bacon, making this dish an excellent choice for
special get-togethers.
Yield: 2 servings
Ingredients
2 boneless, skinless chicken breasts, flattened to 1/2-inch thickness
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chive-and-onion flavored cream cheese, softened and
divided
2 tablespoons chilled butter, divided
1/2 teaspoon dried tarragon, divided
2 slices bacon
Preparation
Sprinkle chicken with salt and pepper. Spread one tablespoon cream
cheese over each chicken breast; top with one tablespoon butter and 1/4
teaspoon tarragon. Roll up and wrap with one slice bacon; secure with a
toothpick.
Place chicken seam-side down on an ungreased baking sheet; bake at 400°
for 30 minutes or until juices run clear when chicken is pierced with a
fork. Increase temperature to broil; broil 8 to 10 minutes or until
bacon is crisp.
Source: Gooseberry Patch DECEMBER 2008, Oxmoor House
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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CHICK-FIL-A COPYCAT
SANDWICHES
This is my favorite chicken sandwich - bar none. Across the Bible Belt,
where most of the 1,600 restaurants are situated, Christians have thrown their support behind the Atlanta-based
company, promising to buy chicken sandwiches and waffle fries Wednesday, August 1, 2012 on "Chick-fil-A Appreciation Day". If you are not lucky
enough not to have a Chick-fil-A Restaurant near your home, you can
make the sandwich yourself. Simple perfection! Of course, their
friendly, wholesome attitude with a smile in the restaurant is up to
you to copycat at home!
Makes 4 sandwiches
Ingredients:
2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split
3 tablespoons unsalted butter, softened
Method:
Cut the chicken breast in half horizontally, to make 4 thin pieces.
Place each piece between heavy plastic, and pound to 1/8 thick with a
mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2
teaspoon pepper, and 1/2 teaspoon paprika.
In a shallow baking dish, whisk together egg, milk, and 2 tablespoons
water. In another baking dish, whisk together both types of flour, dry
milk, powdered sugar, baking soda, dry mustard, and remaining 1/2
teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat
about two inches of peanut oil to 325 degrees in a heavy-bottomed pot
or cast iron skillet. While oil heats, slice pickle, and set aside.
Working in batches, dip chicken in the egg mixture, turning to coat,
then dredge in flour mixture and shake off any excess. Fry the chicken
in hot oil, using a candy thermometer to monitor oil temperature, until
golden brown, about 4 minutes. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut side of the buns
with some butter, and lightly toast in the skillet, buttered-side down.
To assemble sandwiches, spread grilled buns with more butter, dip 2
pickle slices in jarred pickle juice to moisten and place on the bottom
bun. Top with a piece of fried chicken and the bun top.
Source: Adapted from a recipe by Food Network Kitchens.
BUTTERMILK PIE
If you have never had Buttermilk Pie, you don't know what you are
missing! I made this pie and it is one of the best I have ever eaten.
3 eggs (or 4 eggs for less sweet version)
1 cup sugar
2 Tbsp flour
1/2 cup melted butter
1 cup buttermilk (or 1 1/2 cups buttermilk for less sweet version)
1 tsp vanilla
1 unbaked 9-inch pie shell
Preheat oven to 325 degrees.
Beat eggs slightly and add sugar and flour. Then add melted butter and
mix well. Add buttermilk and vanilla and mix. Pour batter into shell.
Bake at 325 degrees until the custard is set, approximately 1 hour.
MEXICAN PORK CHOPS
8 Center cut Pork Chops
2 cups uncooked long grain Rice
2 cups Water
18 oz can Tomato Sauce
1 envelop Taco Seasoning mix
1 Bell Pepper, sliced
3/4 cup Shredded Cheddar Cheese
Season and brown pork chops in a skillet. Pour rice in a 9 x 13 baking
dish. Arrange chops on top. Mix water, tomoato sauce and taco mix. Pour
over chops. Cover with foil and bake at 350F for 1 hour. Remove foil,
sprinkle cheese on top, Top with onion and bell pepper. Bake 10 more
minutes.
Source: "From Our Home to Yours", Ozark First Church of the Nazarene
2004
SMOKED PAPRIKA
ROASTED SALMON WITH
WILTED SPINACH
Makes 8 servings.
Paprika crusted salmon fillets with wilted spinach on the side.
10 oz bag spinach leaves
1 tsp grated orange peel
1 tbs smoked paprika
2 pounds salmon fillets
2 tbs + 1 tsp olive or vegetable oil
1/2 tsp sea salt
1 tsp cinnamon
1 tbs brown sugar
2 tsp thyme leaves
1/4 cup orange juice
MIX juice, 2 tbs oil and 1 tsp thyme in a dish. Add salmon, turn to
coat. Cover. Refrigerate 30 min. Mix sugar, remaining spices and orange
peel. Remove salmon from marinade. Place in foil lined baking pan.
Discard any remaining marinade.
Rub top of salmon with spice mixture. Roast in 400 degree oven 10 min.
or until fish flakes easily. Heat remaining oil in skillet. Add
spinach, cook 2 min. or until wilted. SERVE with salmon.
FRUITY SUMMER COOLER
Ingredients:
1/4 cup honey
1/4 cup frozen limeade concentrate, thawed
2 tsp. poppy seed, if desired
4 cups cut-up fresh fruit
1/4 cup slivered almonds, toasted
Directions:
Mix honey, limeade concentrate, and poppy seed in medium bowl.
Carefully toss fruit with honey mixture. Sprinkle with almonds.
CALZONES
Ingredients:
1 pkg. folded refrigerated unbaked pie crusts (2 crusts)
3/4 lb. Italian sausage or pork sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (8 oz.) can pizza sauce
1 cup shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese
Directions:
Let pie crusts stand at room temperature according to package
directions. Meanwhile, for filling, in a large skillet, cook the
sausage, chopped onion and chopped green pepper until meat is brown and
vegetables are tender; drain off fat. Stir in pizza sauce. Set filling
aside.
Unfold pie crusts; cut each in half, making 4 semi-circles. spoon 1/4
of the filling onto half of each pie crust semi-circle. Sprinkle each
with 1/4 cup mozzarella cheese. Moisten pastry edges with water.
Carefully lift and fold each pie crust semi-circle in half over
filling. Seal edges with fingers and then with the tines of a fork.
Place calzones on a greased baking sheet. Brush with water and sprinkle
with Parmesan cheese. Cut slits in top of Calzones to allow steam to
escape. Bake in 375 degrees F oven for 25-30 minutes or until golden
brown. Let stand for 5 minutes on baking sheet before serving. Makes 4
servings.
EMERALD MASHED
POTATOES
Makes 6 servings.
3 tbs butter
1 clove garlic, peeled
2 pounds potatoes, peeled, chopped
1 cup spinach, chopped
1 cup half and half, heated
1/2 pound parsnips, peeled, chopped
In saucepot, bring potatoes, parsnips, garlic and enough salted water
to cover to a boil. Cook 15 min. more or until parsnips and potatoes
are tender. Drain.
Return potato mixture to saucepot. Add half and half and butter, mash
potato mixture until smooth. Season with salt and pepper, if desired.
Stir in spinach, then SERVE.
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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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