|
A
to Z
Recipes
August 15,
2012
Always
something to make you think,
laugh and cook.
|
Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A
to Z Recipes QT Chat
Free
Kindle Cookbooks
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
|
|
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. It's
great to be able to visit with you for a few minutes. I was off last
night so I worked on today's issue wide awake (I am working nights
right now). Trey was a trooper and stayed up with me until he fell
asleep around 3:00. We haven't had much time together so we talked
while I worked at my desk and he played video games. Take pleasure when
you can, right? I hope you enjoy this issue. It has some terrific
recipes to try... and something to make you laugh and think.
The current Monthly Theme
topic is Mexican
Recipes. 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 Newsletter.
We'll see you here again on Sunday, God willing.
|
|
|
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
|
|
|
Happiness is not achieved by the conscious pursuit of happiness, it is
generally the by-product of other activities.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Winter of My Life
~Shared by Charlie J., Mobile, AL
You know...
Time has a way of moving quickly
And catching you unaware of the passing years.
It seems just yesterday that I was young,
Just married and embarking on my new life with my mate.
And yet in a way, it seems like eons ago,
And I wonder where all the years went.
I know that I lived them all...
And I have glimpses of how it was back then and of all my hopes and
dreams...
But, here it is...
The winter of my life and it catches me by surprise...
How did I get here so fast?
Where did the years go and where did my youth go?
I remember well...
Seeing older people through the years and thinking that those
Older people were years away from me and that winter was so far off
That I could not fathom it or imagine fully what it would be like...
But, here it is...
My friends are retired and getting grey...
They move slower and I see an older person now.
Some are in better and some worse shape than me...
But, I see the great change...
Not like the ones that I remember who were young and vibrant...
But, like me, their age is beginning to show and we are now those
Older folks that we used to see and never thought we'd be.
Each day now, I find that just getting a shower is a real target for
the day!
And taking a nap is not a treat anymore... it's mandatory!
'Cause if I don't on my own free will...
I just fall asleep where I sit!
And so, now I enter into this new season of my life unprepared
For all the aches and pains and the loss of strength and ability
To go and do things that I wish I had done but never did!!
Yes, I have regrets. There are things I wish I hadn't done...
Things I should have done, but indeed,
There are many things I'm happy to have done.
It's all in a lifetime...
So, if you're not in your winter yet...
Let me remind you, that it will be here faster than you think.
Whatever you would like to accomplish in your life, please do it
quickly!
Don't put things off too long!!
Life goes by quickly.
So, do what you can today,
As you can never be sure whether this is your winter or not!
You have no promise that you will see all the seasons of your life...
So, live for today and say all the things you want your loved ones to
remember...
And hope they appreciate and love you for all the things
You have done for them in all the years past!!
Life is a gift to you.
The way you live your life is your gift to those who come after.
Make it a fantastic one.
~ And, Remember ~
"It is health that is real wealth
And not pieces of gold or silver."
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
|
|
|
ZUCCHINI
~Shared by Patricia, Mesa, AZ
Those who grow zucchini and summer squashes can't seem to use them all
up. Those who don't grow them often end up with stockpiles from their
friends and neighbors, looking for new ways to serve it.
Here's a look at 25 ways to incorporate the summer vegetable into some
new dishes.
1 Roast it
2 Grill it
3 Make zucchini bread
4 Slice and use as a pizza topping
5 Layer it in lasagna
6 Mix grated zucchini into brownies
7 Make zucchini or squash fritters
8 Coat with batter and deep fry
9 Scoop out seeds and stuff with your choice of filling
10 Make a quiche
11 Cube and use on kabobs
12 Make zucchini pancakes
13 Saute with tomatoes and onions to make ratatouille
14 Use as a filling for quesadillas
15 Make zucchini pickles
16 Zucchini muffins
17 Serve in a pasta dish
18 Mix grilled zucchini slices with pesto and tomato and serve on a
sandwich
19 Grate and mix into cake batter
20 Use in enchiladas
21 Mix into scrambled eggs
22 Chop and use in a vegetable soup
23 Saute and serve with crumbled feta or goat cheese
24 Cook in a stir-fry
25 Peel, scoop out seeds, and use zucchini in place of apples for a pie
Source: Petoskey News Review, MI
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is:
Mexican Recipes
Ask 10 people what their favorite food is and a majority will say "Mexican". We love Mexican here so close to the border, and our Tex-Mex is almost a culture of its own! We'll be collecting your Mexican favorites (and your 'wanna-trys') for all to enjoy. Share
yours with us here, won't you? We will collect them through next 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
"Mexican Recipes". 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: Mexican Recipes.
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 "Mexican Recipes" has a deadline of September 30,
2012,
and will be posted on October 7, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Mexican Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
~Shared by Judy M., Canada
A Golfer accidentally overturned his cart.
Elizabeth, a "beautiful" real golfer who lived in a villa on the golf
course heard the noise and yelled over to him.
"Hey, are you okay, what's your name?" "Willis," he replied.
"Willis forget your troubles. Come to my villa, rest up and I'll help
you get the cart up later."
"That's mighty nice of you," Willis answered, "but I don't think my
wife would like it."
"Aw come on," Elizabeth insisted. She was very pretty and persuasive.
"Well okay," Willis finally agreed, And added, "but my wife won't like
it."
After a hearty drink AND sexy driving and putting lessons, Willis
thanked his host. "I feel a lot better now, but I know my wife is going
to be real upset."
"Don't be foolish!” Elizabeth said with a smile, she wont know any
thing. By the way, where is she?"
"Under the cart!"
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
Recipe
Reviews, Reader Comments |
|
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
TERIYAKI TIKI CHICKEN BITES
~Shared by Linda H., Rosharon, TX
1 tsp toasted sesame oil
1/2 lb boneless skinless chicken breast, cut into 1/4-inch pieces
1/4 c medium green onions, finely diced
1/4 c sweet chili sauce
1 Tbsp teriyaki sauce
1 Tbsp pineapple preserves
2 tsp balsamic seasoned rice vinegar
1/3 c finely shredded carrots
1/3 c finely diced orange bell pepper (optional)
1 tsp minced garlic
1 tsp hot sauce
1 can(s) (8oz) refrigerated crescent dinner rolls
2 tsp black sesame seeds
1 c sweet and sour sauce for dipping
Heat oven to 375°F. Lightly spray 16 mini muffin cups with no-stick
cooking spray.
In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and
onions; cook 3 minutes, stirring frequently. Reduce heat to medium-low;
stir in chili sauce, Island Teriyaki sauce, pineapple preserves,
balsamic seasoned rice vinegar, carrots, orange bell pepper, garlic and
hot sauce. Simmer uncovered about 5 minutes, stirring occasionally,
until sauce is thickened and chicken is no longer pink in center.
Remove from heat.
Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into
quarters by making another diagonal cut in addition to the perforation
to make a total of 16 triangles. Press largest part of each dough
triangle in bottom and up side of muffin cup, leaving triangle points
extending over cup. Fill each cup with about 1 tablespoon chicken
mixture. For each cup, slightly stretch points of triangles to make
longer; twist points together and place on top of filling. Spray shaped
rolls lightly with cooking spray; sprinkle with black sesame seeds.
Bake 11 to 19 minutes or until golden brown. Carefully remove from pan
to serving plate. Cool 5 minutes before serving. Serve with sweet and
sour sauce for dipping.
CHOCOLATE-PEANUT BUTTER MALLOW BARS
~Shared by Mary H., Montreal, Canada
1 package (2-layer size) devil's food cake mix
1/2 cup non-hydrogenated margarine, melted
2/3 cup milk, divided
3/4 cup smooth peanut butter
1 jar marshmallow creme
6 squares semi-sweet chocolate, coarsely chopped
1/2 cup salted peanuts
Preheat oven to 350 degrees F. Mix dry cake mix, margarine and
1/3 cup milk until blended; press 2/3 onto bottom of 13" x 9" pan
sprayed with cooking spray. Bake 12 - 14 minutes, or until center
is almost set. Cool 3 minutes.
Combine peanut butter and remaining milk; spread onto crust. Top
with spoonfuls of marshmallow creme and remaining cake mix
mixture. Sprinkle with chocolate and nuts; press gently into cake
mix layer.
Bake for 18 minutes, or just until center is set. Cool completely
before cutting into bars.
Source: www.dessertcentre.ca
CREAMY PORK SAUTE
~Shared by Luanne, FL
Ingredients:
1-1/2 pounds boneless pork loin
3 tablespoons vegetable oil
3 stalks celery, sliced
1 medium onion, chopped
3/4 teaspoon dried thyme leaves,crushed
1-1/2 (10.75 ounce) cans Cream of Celery Soup or Cream of Mushroom Soup
( I like to use Cream of Onion )
1/4 cup and 2 tablespoons water
Hot cooked regular long-grain white rice
Directions:
1. Slice pork into thin strips.
2. Heat 1 tablespoon oil in skillet. Add pork and cook until browned,
stirring often. Set pork aside.
3. Heat remaining oil. Add celery, onion and thyme and cook until
tender, stirring often.
4. Add soup and water. Heat to a boil. Return pork to skillet. Heat
through. Serve over rice.
GRILLED BOURBON CHICKEN
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
4 chicken breast halves
1/3 cup bourbon
1/3 cup Dijon mustard
1/3 cup packed brown sugar
1/3 cup soy sauce
1/3 cup chopped scallions
1 Tablespoon Worcestershire sauce
1/2 teaspoon pepper
TO PREPARE:
Rinse the chicken and pat dry. Arrange in a shallow dish. Combine the
bourbon, Dijon mustard, brown sugar, soy sauce, scallions,
Worcestershire sauce and pepper in a bowl and mix well. Spoon over the
chicken, turning to coat.
Marinate, covered, in the refrigerator for 24 hours, turning
frequently. Drain, discarding marinade.
Grill the chicken over hot coals for 25 minutes or until cooked
through, turning occasionally.
CHICKEN PILLOWS
~Shared by Treva, NC
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 & 1/2 Tablespoons dried chives
1 & 1/2 Tablespoons fresh onion minced
3 chicken breasts, cooked and diced (around 3 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian bread crumbs (around 2 cups)
Gravy:
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix
water
Preheat oven to 350 degrees.
Using a hand mixer or by hand, beat cream cheese and sour cream until
well combined. You can do this by hand if your cream cheese is soft
enough. Stir in salt, pepper, onion, chives, and diced chicken.
Using Pillsbury crescent rolls, take 2 triangular rolls and push
together at perforated seam to make into a square. Make sure you seal
the perforations well so your filling doesn't come out. Put about 3
tablespoons of chicken mixture in the center of each square. Fold the
dough corners to the center over the chicken mixture forming a pillow.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on
both sides. Shake excess crumbs off. Place chicken pillow on cookie
sheet and bake at 350 degrees for 20-25 minutes.
Make gravy by mixing one package of chicken gravy mix, one can of cream
of chicken soup and 3/4 can of water in a small pot. Mix together and
heat until warm. Serve chicken pillows with gravy poured over top.
Source: Recipe Lion
ROASTED CORN DIP
~Shared by Marilyn M., Canton, OH
I had to share with you! I am really excited about this dip for a
couple of reasons. First, it is delicious (duh!) but it?s also
vegetarian (no bacon in sight) AND it doesn?t have any aged cheese in
it? I served this with multi grain crackers and with red pepper
sticks. For added heat, a diced chipotle chile is great instead
of the jalapeno. This dip can be assembled and refrigerated 1 day
ahead. If making ahead, let dip come to room temperature before
baking!
2 Tbsp. unsalted butter, divided
2 cups corn kernels (fresh or frozen)
2 cups onions, finely chopped
2 cups red bell pepper, finely chopped
1 jalapeno, seeded and minced
3 cloves garlic, minced
1 cup mayonnaise
1 (7 oz) can roasted green chilies, chopped
2 cups shredded jack cheese
salt and pepper cayenne to taste, (optional)
Pre-heat oven to 350 degrees.
Spray a medium sized baking dish with cooking spray; set aside.
In a large skillet over medium high heat melt 1 Tbsp. of the butter.
Add corn and cook, stirring occasionally until the corn is cooked and
the kernels turn a nice golden brown color - about 5 - 7 minutes. The
corn will make crackling noises as it cooks so don't worry! Pour the
corn into a large bowl and set aside.
Melt the remaining 1 Tbsp. butter in the pan and add the onions and
bell pepper. Cook until the onions are just beginning to soften, about
3 - 4 minutes. Add the jalapeno and garlic and cook for another 2
minutes. Pour the vegetables into the bowl with the corn and let cool.
Add mayonnaise and chilies to the mixture in the bowl.; season with
salt and pepper and cayenne is using.
Stir 1 1/2 cups of the cheese into the mixture and pour into the
prepared baking dish. Sprinkle with the remaining cup of cheese and
bake until bubbly and golden brown - about 10 - 12 minutes.
Serve with crackers, tortilla chips or veggies!
Yield: Approximately 6 cups dip
MAMA REED'S SOUTHERN STYLE RICE PUDDING
~Shared by Johnny, LA
30 minutes
Ingredients
4 eggs, beaten
3 cups milk
1 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 cups cooked rice
1/2 teaspoon cinnamon
1/2 cup raisins
Instructions
1. Beat eggs. Stir in sugar. Add other ingredients. Stir.
2. Spray oven proof casserole dish with Pam. Pour mixture into dish.
3. Set dish in pan of hot water and bake at 300 degrees for 90 minutes.
4. After 30 minutes of cooking insert spoon at edge of pudding and stir
from the bottom to distribute rice and raisins.
LOG CABIN CHOCOLATE CAKE
~Shared by Jean P., Syracuse, TX
2 2/3 cup. flour
2/3 cup cocoa
1 tsp. salt
2 tsp. baking soda
2 1/2 cup sugar
1 cup Mazola oil
2 cup coffee
2 eggs
2 tsp. vanilla
Combine flour, cocoa, salt, baking soda and sugar. Make a well in
the center of the mixture. Add the oil, coffee, eggs and vanilla.
Blend together. Beat until smooth. Bake at 375 degrees for 1
hour. "Caution" it is a large cake!
2-STEP CHEESY PASTA TWISTS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 cups cooked corkscrew-shaped pasta
1 (26 ounce) jar Prego® Traditional Italian Sauce*
1 cup shredded mozzarella cheese
1/2 cup Pepperidge Farm® Zesty Italian Croutons, crushed
Toss pasta with pasta sauce in medium skillet and heat through.
Top with cheese and crushed croutons. Cover and cook over low heat
until cheese is melted.
BLOOMIN' ONION BREAD
~Shared by Treva, NC
1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the
bottom crust. This can be a little tricky going the second way but the
bread is very forgiving. Place on a foil-lined baking sheet. Insert
cheese slices between cuts.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in
foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.
Source: The Changeable Table
AVOCADO DIP
~Shared by Marilyn M., Canton, OH
2 Avocados
2 tsp. fresh lime juice
1/2 tsp. salt
2 green onions
1/2 fresh tomato,peel, chop fine
1 clove garlic, crushed
2 Tbsp. fine chop jalapeno, seeded
1/2 tsp. cilantro, minced
Cut avocados into halves, remove pits, and scoop flesh into a mixing
bowl. Mash with fork, masher or hand electric mixer on low speed
briefly. Add lime juice, salt,and remaining ingredients and stir in. If
you like it hotter, add another jalapeno or two. Desireable texture
should be a little chunky.
Yield: 2 cups approx.
EASY GLAZED DOUGHNUTS AND CREAM-FILLED
DONUT HOLES
~Shared by Johnny, LA
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 doughnuts and 8 dounut holes
Ingredients
For the doughnuts:
1 can 16.3 oz Grands Homestyle Butter Tastin' Biscuits
vegetable oil
For the glaze:
3 tablespoons butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
2 1/2 tablespoons warm water
For the Cream Filling:
1 cup marshmallow cream
1 1/2 cups powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1/2 to 2 teaspoons water
Instructions
1. For the doughnuts, put about 3/4" of oil in the bottom of a large,
heavy dutch oven and heat over medium heat.
2. Separate the biscuits, and cut a hole in each one with a small
biscuit cutter or with something like a shot glass.
3. Once the oil is hot, fry the doughnuts until lightly golden then
flip them over and cook the other side. Do the same with the holes.
4. Drain them on paper towels.
5. Combine ingredients for glaze in a bowl and mix well. You may have
to add more sugar or more water to get the right consistency.
6. While doughnuts are still warm, dunk one of side of the doughnut in
the glaze and invert it so the glaze will run down the sides. Do the
same with the holes.
7. Now combine the marshmallow cream, powdered sugar, butter, and
vanilla for the cream filling; mix well. Slowly stir in the water in
small increments to get the right consistency. The amount you need will
vary.
8. Once the doughnut holes are cool and the glaze has started to
harden, use a skewer or chopstick to make a hole in each one and move
the stick around inside to make a cavity for the filling.
9. Put the cream in a pastry bag or zip-top bag with the corner snipped
off and fill the doughnuts holes with the cream filling.
TOASTED PECAN CHOCOLATE CAKE
~Shared by Jean P., Syracuse, TX
1 box Duncan Hines fudge cake mix
1 box Jell-o French Vanilla Instant Pudding Mix
3 eggs
3/4 cup oil
1 1/2 cup milk
Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at
350 degrees. Cool and frost.
Filling And Frosting
2 cup's pecans (chopped and toasted)
1 (8 oz.) and 1 (3 oz.) cream cheese
1 1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted
Beat margarine and cream cheese until smooth. Beat in powdered
sugar and vanilla. Set aside 1/3 of this mixture. To remaining 2/3,
add toasted pecans. Spread between layers and on top. To
remaining 1/3, add melted chocolate. Spread on outside of cake.
FRUIT PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 recipes pastry for a 9 inch double crust pie
1 (14.5 ounce) can pitted sour red pie cherries
1 (21 ounce) can cherry pie filling
4 cups dried currants
3 cups dried cranberries
2 (16 ounce) cans gooseberries
6 apples - peeled, cored, and sliced
2 1/4 cups white sugar
1 tablespoon ground cinnamon
1 tablespoon almond extract
3 tablespoons butter
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, mix together cherries, cherry pie filling, currants,
cranberries, gooseberries, apples, sugar, cinnamon, and almond extract.
Allow to set 15 minutes.
Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie
pans. Dot each pie with 1 tablespoon butter. Cover each pie with top
pastry. Seal edges and cut steam vents in tops.
Bake in preheated oven for 45 to 50 minutes, until golden brown.
ESPRESSO GANACHE PIE
~Shared by Treva, NC
Graham Nutella Crust
9 whole graham crackers ground fine
2 Tbsp. heavy cream
3 Tbsp. Nutella
3 Tbsp. melted butter
Espresso Ganache Filling
12 oz. semisweet or bittersweet chopped chocolate
2 Tbsp. butter (cut into small pieces)
1 & 1/4 cups heavy whipping cream
2 Tbsp. finely ground coffee beans
2 Tbsp. water
Brown Sugar Whipped Topping
2 cups heavy whipping cream
4 Tbsp. brown sugar (regular or dark)
1 oz. chopped chocolate (optional)
Graham Nutella Crust:
Mix crumbs with remaining ingredients in medium size bowl. Press onto
bottom and sides of pie plate. Chill at least 30 minutes before
filling.
Espresso Ganache:
Place chocolate and butter pieces in large bowl, set aside. In medium
saucepan add heavy cream, water and ground coffee beans and stir.
Bring to a boil and immediately remove from heat and cover. Let
sit/steep for 5 min. You do not need to strain out coffee bean powder.
Some will remain in saucepan after pouring and that’s OK. Immediately
pour over chocolate and stir-stir-stir until smooth. Pour into chilled
crust and return to the refrigerator for at least 1 hour before adding
whipped topping.
Whipped Topping:
Chill large bowl and beaters in freezer for at least 5 minutes. Remove
and add heavy cream and brown sugar to bowl. Whip until stiff peaks
form. Spread over ganache and sprinkle with chopped chocolate.
Source: Vintage Sugar cube, Recipe adapted from Bon Appétit
JALAPENO CRANBERRY SAUCE
~Shared by Marilyn M., Canton, OH
3/4 tsp. allspice
1/4 cup finely chopped onion
1/4 cup red jalapeno pepper jelly
1/2 cup cranberry juice
2 garlic cloves, minced
1/4 cup dried cranberries
1/4 cup red wine vinegar
2 cups jellied cranberry sauce
In a saucepan, combine all ingredients. Bring to a boil.
Reduce heat simmer uncovered for 12 min. or until thickened, then SERVE.
Yield - Makes 2 2/3 cups.
SPICY ITALIAN SAUSAGE MEATBALLS
~Shared by Johnny, LA
The obvious way to serve these spicy meatballs is over spaghetti,
linguini or fettuccine. However, they are also good served with pepper
and eggs with crusty bread at brunch. Spoon some of the sauce over the
pepper and eggs. Just delicious.
INGREDIENTS
1 Lb. Italian hot sausage (with or without casing)*
1/2 Tspn poultry seasoning
1 Small onion, diced
1 Egg, beaten
1/2 Cup bread crumbs
3/4 Cup chili sauce
1/2 Cup ketchup
DIRECTIONS
If you have purchased sausage in a casing, slide a knife down the
casing to break it open, and then remove the sausage. Place sausage,
diced onion, egg and poultry seasoning and bread crumbs in a large bowl
and mix ingredients well. Do not over mix.
Make 8 to 10 meatballs and brown them evenly in a large frying pan over
medium high heat. When meatballs have browned, remove grease by pouring
it from pan. Remove pan from heat while you mix the chili sauce and
ketchup together. Pour sauce mix over meatballs.
Stir meatballs and sauce gently to blend well, making sure all
meatballs have sauce. Cover frying pan and continue cooking over medium
low heat 20 to 25 minutes or until the meatballs are done. Serve over
pasta.
Makes 4 to 5 servings.
Think about adding steamed spinach to this menu. You can use fresh or
frozen spinach. If using frozen spinach you can heat in the package it
comes in, when you use your microwave oven. Just pierce the frozen
spinach box with a knife to allow steam to escape before cooking. When
ready, carefully open the box of spinach and put into a small bowl.
Season with a pat of butter or margarine. If using fresh spinach, save
time by buying packaged baby spinach. It is usually kept in the
pre-packaged salad section.
Hint
*If you think the Italian hot sausage will be too hot for you, buy ½
pound mild Italian sausage and ½ pound hot Italian sausage. Mix sausage
together.
*This recipe can be made into an appetizer by making the meatballs
smaller. When meatballs are done, put meatballs and sauce into a
crockpot. Set the crockpot on low and you will have a hot appetizer all
evening. Have slim rounds of Italian bread and grated parmesan cheese
nearby. Farfalle pasta, (they look like little bow ties) is the
recommended side dish because the pastas are small and easy to spoon
onto a small plate.
CHOCOLATE SNACK CAKE
~Shared by Jean P., Syracuse, TX
1 2/3 cup. all-purpose flour
1 cup packed brown sugar
1/4 cup. cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup. water
1/3 cup. vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla
Heat oven to 350 degrees. Mix flour, brown sugar, cocoa, baking
soda and salt with fork in un greased square pan, 8 x 8 x 2 inches. Mix
in remaining ingredients. Bake 35-40 minutes or until wooden pick
poked in center comes out clean. Sprinkle with powdered sugar if
you like. Yield: 9 servings.
NATIVE AMERICAN POACHED SALMON
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Yield: 4 Servings
4 1" cross cut salmon steaks
6 md Mushrooms
2 ts Minced fresh parsley
2 Scallions
1 Sweet red pepper
1 qt Chicken broth
1/2 teaspoons salt (or less)
1/4 teaspoon freshly ground
Black pepper
OPTIONAL GARNISH
1 Lemon
SAUCE: Wipe and slice mushrooms. Chop scallions, including tops. Mince
parsley. Wash, core, and chop pepper. Simmer these ingredients in the
chicken broth for 10 minutes. Season with salt and pepper. Set aside to
cool to room temperature (or prepare a day ahead and refrigerate).
Place steaks in skillet, cover with broth, and simmer (DO NOT BOIL) for
10 to 15 minutes.
Serve each steak topped with a little broth and garnish, if you wish,
with a lemon wedge. Delicious whether served hot or cold.
BUTTERMILK CHICKEN AND WAFFLES
~Shared by Treva, NC
Keep waffles warm in a 200° oven up to 30 minutes before assembling.
Yield: Makes 14 to 16 appetizer servings
1 & 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups buttermilk
1/3 cup butter, melted
2 large eggs
12 to 16 fried chicken breast tenders, cut into bite-size pieces
1. Stir together first 5 ingredients in a large bowl. Whisk together
buttermilk and next 2 ingredients in a small bowl; stir buttermilk
mixture into flour mixture just until combined.
2. Cook batter in a preheated, oiled mini-style waffle iron 3 & 1/2
to 4 minutes or until golden (about 1/2 Tbsp. batter per waffle). Top
waffles with chicken, and Maple Syrup.
Source: Southern Living APRIL 2012
PEANUT BUTTER PRETZEL BITES
~Shared by Marilyn M., Canton, OH
1 cup creamy peanut butter
2 Tbsp. softened butter
1/2 cup powdered sugar (maybe more)
3/4 cup brown sugar (maybe more)
Pretzels
1 bag semi-sweet chocolate chips
Combine peanut butter and softened butter in a large bowl with a fork
or whisk, or in a stand mixer. Add the sugars and mix to
combine. At this point if the filling will roll easily into balls
without sticking to your hands you're ready to go. If not, add a
little more of each sugar until you reach a consistency that is easy to
roll (I used about 3/4 cup of each sugar).
Use a teaspoon measure to scoop the filling. Roll each portion
into a small ball, then sandwich them between two whole pretzels.
When all the balls are rolled and successfully sandwiched, stick the
whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at
30-second intervals, stirring occasionally until completely
melted. Remove the pretzel sandwiches from the freezer and
quickly dip each half-way into the melted chocolate. Return to
the tray and repeat with remaining sandwiches. When all are
dipped, return the tray to the freezer to set up completely.
Store the sandwiches in the refrigerator until serving time.
Yield 60 - 80 pretzel bites.
EASY BERRY BUTTER CAKE
~Shared by Johnny, LA
TIME/SERVINGS
Total Time: 1 hr 5 mins, plus cooling time
Active Time: 25 mins
Makes: 8 to 10 servings
INGREDIENTS
For the cake:
1 1/2 cups all-purpose flour, plus more for coating the pan
3/4 teaspoon baking powder
1/4 plus 1/8 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), softened, plus more for
coating the pan
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup whole milk
For the filling:
1/2 cup mascarpone cheese, at room temperature
1 cup heavy cream
1 tablespoon granulated sugar
1/2 teaspoon almond extract
To assemble:
1 1/2 pounds mixed berries, washed (if you’re using strawberries,
they’ll also need to be hulled and quartered)
INSTRUCTIONS
For the cake:
1. Heat the oven to 350°F and arrange a rack in the middle. Coat an
8-inch round cake pan with butter and flour, tap out the excess flour,
and set the pan aside. Combine measured flour, baking powder, and salt
in a medium bowl and whisk until evenly combined; set aside.
2. Place measured butter in the bowl of a stand mixer fitted with a
paddle attachment and beat on medium high until light in color and
fluffy, about 3 to 5 minutes. Add sugar and continue to beat on medium
high until white in color and the texture of wet sand, about 3 minutes
more.
3. Add eggs one at a time, letting each incorporate fully before adding
the next. Stop the mixer and scrape down the sides of the bowl with a
rubber spatula. With the mixer on low, add half of the flour mixture.
Mix just until incorporated, then add milk and continue mixing until
smooth. Add the rest of the flour mixture, mixing just until
incorporated, about 2 minutes more.
4. Scrape the batter into the prepared cake pan. Bake until a cake
tester inserted into the center comes out clean, about 40 minutes.
Transfer to a wire rack to cool, about 15 minutes. Run a knife around
the perimeter of the cake and turn out onto the rack, right side up, to
cool completely. Meanwhile, make the filling.
For the filling:
1. Place mascarpone in the bowl of a stand mixer fitted with a whisk
attachment and whip on medium speed until smooth, about 1 minute. Add
cream, sugar, and almond extract, increase speed to medium high, and
whip until ingredients are combined and firm peaks form, about 15
seconds more. Cover and refrigerate until ready to use.
To assemble:
1. Slice cake in half horizontally using a serrated knife. Divide
filling evenly between the cut side and the top of the cake. Divide
berries evenly over the filling. Stack cakes on top of each other and
serve.
CHOCOLATE CREAM CAKE
~Shared by Jean P., Syracuse, TX
1 package (8 oz.) cream cheese, softened
1 cup confectioners' sugar
1 tsp. vanilla extract
1 1/2 cup heavy cream, whipped
1 package chocolate chip cookies
1 large. banana, sliced
1 can (8 oz.) pineapple chunks, drained
1 cup. halved strawberries
Strawberries for garnish, optional
In a mixer bowl, whip cream cheese with sugar until light and
fluffy. Blend in vanilla. Fold in whipped cream. Arrange cookies
around sides and bottom of 9 inch spring form pan or cake pan
with removable bottom. Spread 1/2 of filling in pan. Arrange
fruit on filling. Top with remaining filling. Chill until set.
Garnish with whole strawberries if desired. Makes one 9 inch cake.
ITALIAN COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 lb. butter softened
1/2 C. sugar
6 eggs
2 t. vanilla or anise extract
4 C. all purpose flour
4 t. baking soda
Icing:
3 3/4 C. confectioners' sugar
5-6 T. milk
2 t. vanilla extract
Decorations:
Flaked coconut or assorted sprinkles
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs and extract. Combine flour and baking powder;
gradually add to creamed mixture and mix well.
Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake
at 350 for 9-11 minutes or until bottoms are lightly browned.
Remove to wire racks to cool completely.
For icing, in a small bowl combine the confectioners' sugar, milk and
vanilla until smooth. Dip cookies allowing excess to drip
off. Place on waxed paper; decorate as desired. Let stand
until set.
CRAB CAKE HUSH PUPPIES
~Shared by Treva, NC
Yield: Makes about 32
1 cup self-rising white cornmeal mix
1/2 cup self-rising flour
3 green onions, thinly sliced
1/2 cup finely chopped red bell pepper
1 tablespoon sugar
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
Vegetable oil
Stir together cornmeal mix, flour, green onions, bell pepper, sugar,
and salt in a large bowl. Stir in crabmeat, egg, and beer until just
moistened. Let stand 10 minutes. Pour oil to depth of 2 inches
into a Dutch oven; heat to 360°. Drop batter by tablespoonfuls into hot
oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning
once. Serve with your favorite rémoulade or cocktail sauce.
Source: Southern Living, APRIL 2012
SHRIMP SOUP
~Shared by Marilyn M., Canton, OH
1 (10 3/4 oz) cans of each of the following:
Campbell's Cream of Potato
Cream of Shrimp
Cream of Mushroom
Tomato Bisque
Mix all soups together till well blended.
Then add 1 small onion minced,
5 oz cooking cherry (or more to taste),
1 quart Half & Half
1 pound Popcorn Shrimp (run frozen shrimp under cold water about a
minute).
Slowly heat then simmer. Stir frequently to prevent soup from sticking
to the pan. ENJOY !!
STICKY CHICKEN
~Shared by Johnny, LA
Ingredients
3 -5 pounds bone in chicken with skin (folks usually use legs and/or
thighs)
1 cup ketchup
1 cup honey
1 cup brown sugar
1/2 cup soy sauce
1/2 teaspoon garlic powder
Instructions
1. Preheat oven to 350.
2. In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and
garlic powder over medium heat.
3. Bring it just to a boil while stirring. Remove from heat.
4. Arrange chicken pieces in 9x13 dish. Pour entire amount of sauce
over chicken, turning pieces with tongs to coat.
5. Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
6. Fifteen minutes before cooking time is up, flip pieces once more and
baste with sauce.
NO-BAKE CHOCOLATE CHEESE CAKE
~Shared by Jean P., Syracuse, TX
1/3 cup margarine
1 1/2 cup. graham cracker crumbs
1/4 cup cocoa
1 envelope unflavored gelatin
1/2 cup water
1/2 tbs. instant coffee
1/2 cup. cocoa
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
2 (8 oz.) package cream cheese
1 (9 oz.) carton frozen whipped topping
In small pan, melt margarine and stir in crumbs and cocoa. Pat
firmly on bottom of 9-inch spring form pan. Chill while preparing
the filling. In small saucepan, soften gelatin in 1/4 cup water,
add coffee. Heat and stir until dissolved. Remove from heat, stir
cocoa into remaining 1/4 cup water. Blend into gelatin mixture. Stir
into condensed milk and vanilla. In large mixing bowl, beat
cheese until fluffy, beat in cocoa mixture. Fold in whipped
topping. Pour into pan. Garnish with nuts. Chill 4 hours. Can be
frozen. Take out of freezer 1 hour before serving. Makes 1
(9-inch) cake.
BANANA CUSTARD SCRUNCH
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup plain yogurt
3/4 cup prepared vanilla pudding
3/4 cup rolled oats
2 tablespoons honey
3 small bananas, sliced
In a small bowl, stir together the yogurt and vanilla pudding. Set
aside.
Heat a dry skillet over medium heat. Measure in the oats, and toast for
about 1 minute, until hot. Drizzle honey over the oats, and continue to
stir over medium heat until the oats are crispy at the edges.
Remove the oats from the heat, and spoon most of them into the bottom
of 4 glasses or small bowls. Reserve the rest for topping. Using about
half of the banana slices, place a layer of sliced bananas over the
oats in each glass or bowl. Pour custard over the banana slices. Top
with the rest of the banana slices, and sprinkle with the rest of the
toasted oats.
BOO CUPS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 1/4 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding &
Pie Filling
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
20 OREO Chocolate Sandwich Cookies, crushed, divided
30 miniature semi-sweet chocolate chips
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk
2 min. or until well blended. Gently stir in half, each, of the whipped
topping and cookie crumbs.
Spoon 1 Tbsp. of the remaining cookie crumbs into each of 15 (6-oz.)
paper or plastic cups. Cover evenly with layers of the pudding mixture
and remaining cookie crumbs.
Drop remaining whipped topping by spoonfuls onto desserts to resemble
ghosts. Add chocolate chips for the eyes. Serve immediately. Or,
refrigerate until ready to serve. Cover and store leftover desserts in
refrigerator.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
ASPARAGUS & CANADIAN BACON OMELET
~Shared by Treva, NC
Active Time: 10 Minutes
Total Time: 10 Minutes
Yield: 1 serving
An omelet is a satisfying meal to start the day, and will give you
staying power until your midmorning snack. Although cooking a low-fat
omelet may seem complicated at first glance, it will quickly become
second nature.
10 stalks asparagus, trimmed and chopped
1/4 cup plus 1 tablespoon water, divided
2 slices Canadian bacon, diced (1 ounce)
1 teaspoon extra-virgin olive oil
1/2 cup liquid egg substitute
1/4 cup shredded reduced-fat cheddar cheese
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Bring asparagus and 1/4 cup water to a boil in a small nonstick skillet
over medium-high heat. Cover and cook until the asparagus is slightly
softened, about 2 minutes. Uncover and continue cooking until the water
has evaporated, 1 to 2 minutes.
Add Canadian bacon and oil to the pan and stir to coat. Pour in egg
substitute, reduce heat to medium-low and continue cooking, stirring
constantly with a heatproof rubber spatula, until the egg is starting
to set, about 20 seconds. Continue cooking, lifting the edges so the
uncooked egg will flow underneath, until mostly set, about 30 seconds
more.
Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of
the omelet and drizzle the remaining 1 tablespoon water under it.
Cover, reduce heat to low and cook until the egg is completely set and
the cheese is melted, about 2 minutes. Fold over using the spatula and
serve.
Source: EatingWell Magazine
DISAPPEARING STUFFED FRENCH TOAST
~Shared by Treva, NC
Comments from Mr. Food: We'll tell you ahead of time that this is the
creamiest, most tempting breakfast treat you'll ever sink your teeth
into! Better make plenty, 'cause it'll be gone in an instant!
1 package cream cheese -- (3 ounces) softened
2 tablespoons confectioners' sugar
8 slices cinnamon-raisin bread
2 eggs
1/2 cup half-and-half
2 tablespoons granulated sugar
4 tablespoons butter -- divided
1. In a small bowl, combine cream cheese and confectioners' sugar; mix
well. Spread equally over 4 bread slices. Top with remaining bread
slices, forming sandwiches.
2. In a shallow bowl, whisk eggs, half-and-half, and granulated sugar
until well combined.
3. Melt two tablespoons butter in a large skillet over medium heat.
4. Dip each sandwich into egg mixture, completely coating both sides.
5. Cook 2 sandwiches at a time 1 to 2 minutes per side, or until
golden. Melt remaining 2 tablespoons butter in skillet and cook
remaining 2 sandwiches. Slice each in half diagonally and serve.
Servings: 4
Nutrition (per serving): 123 calories, 71 calories from fat, 8g total
fat, 104.2mg cholesterol, 216mg sodium, 79.4mg potassium, 8.8g
carbohydrates, 0g fiber, 7.3g sugar, 4.3g protein.
Source: Mr. Food
http://www.mrfood.com/Pancake-and-Waffle-Recipes/Disappearing-Stuffed-French-Toast-6094/#
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
MUSTARD-DILL SAUCE
~Shared by Mary S., Nashville, TN
Yield: Makes 1-1/2 cups
Serving size about 1 tbsp
INGREDIENTS
- 1 cup nonfat mayonnaise
- 4 tablespoons Dijon-style mustard
- 1/2 cup snipped parsley
- 3 tablespoons fresh dill weed (Or 1 tablespoon dried dill)
DIRECTIONS
In a small bowl, combine all ingredients; mix thoroughly until smooth.
Cover and refrigerate up to 24 hours.
Nutritional Information Per Serving: Calories: 9; Protein: 0 g; Sodium:
135 mg; Cholesterol: 0 mg; Carbohydrates: 4 g
Exchanges: Free
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
MARINATED STEAK KABOBS
~Shared by Mary S., Nashville, TN
Yield: 4 servings Serving Size: 4 ounces meat
INGREDIENTS
- 1/4 cup lite soy sauce
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 teaspoon orange zest
- 1 tablespoon canola oil
- 1 pound sirloin steak, trimmed of any fat and cut into 1-1/2
inch cubes
- 1 large green pepper, seeded and cut into 1-inch squares
- 1 large red pepper, seeded and cut into 1-inch squares
DIRECTIONS
Combine the soy sauce, honey, sherry, zest, and oil in a zippered
plastic bag. Add the beef and close the bag. Refrigerate for 2 hours or
overnight.
Drain marinade. Soak wooden skewers in a pan of warm water for 30
minutes. Thread the steak and peppers alternately onto skewers.
Prepare an oven broiler or outdoor grill with the rack set 4 inches
from the heat source. Grill on each side over medium heat for a total
of about 10 minutes, or until desired degree of doneness.
Nutritional Information Per Serving: Calories: 194; Protein: 23 g;
Sodium: 354 mg; Cholesterol: 64 mg; Carbohydrates: 9 g; Fat: 7 g
Exchanges: 3 Lean Meat, 2 Vegetable
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
BAKED ORANGE ROUGHY WITH TOMATOES AND
HERBS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 3-1/2 ounces fish plus 3 tablespoons sauce.
INGREDIENTS
- 1/2 cups chopped onion
- 2 cloves garlic, minced
- 1 teaspoon margarine
- 1 large tomato, seeded and chopped
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano
- 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
- 1/8 teaspoon freshly ground pepper
- 4 orange roughy fillets (1 pound total), thawed if frozen
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare an ovenproof skillet with
nonstick pan spray.
In the skillet over medium heat, saute the onion and garlic in the
margarine until soft, about 5 minutes. Stir in the tomato and
seasonings. Cover and simmer for 5 minutes.
Place the fish in the skillet; cover with the sauce and pour the wine
over the fish. Cover and bake for 15 to 20 minutes, or until the fish
flakes with a fork.
Remove the fish to a heated platter. Simmer the sauce in the skillet
until reduced to 2/3 cup. Stir in the tomato paste, reheat, and pour
over the fish.
Nutritional Information Per Serving:
Calories:123; Protein: 18 g; Sodium: 384 mg; Fat: 2 g; Carbohydrates: 7
g; Cholesterol: 23 mg
Exchanges: 1 Vegetable, 3 Very Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/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!
|
|
|
ALMOND-STUFFED PEARS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
Ingredients
- 2 small ripe pears
- 2 tablespoons slivered almonds
- 2 teaspoons almond extract
- Garnish: Mint leaves (optional)
Directions
Slice pears in half and remove core. Cut a thin slice from the rounded
side of the pear so that it will sit flat.
Toast slivered almonds in a toaster oven until slightly golden, about
30 seconds.
Place pear halves on 2 small dessert plates and sprinkle almond extract
in the cored center of each half.
Spoon slivered almonds in the cored center and place sprig of mint on
the side.
Nutritional Information Per Serving: Calories: 141; Protein: 2 g;
Sodium: 1 mg; Carbohydrate: 23 g; Cholesterol: 0 mg; Fat: 5 g; Dietary
Fiber: 4 g; Sugars: 18 g
Exchanges: 1-1/2 Fruit, 1 Fat
Source: Mix 'n Match Meals in Minutes for People with Diabetes by Linda
Gassenheimer
http://www.amazon.com/exec/obidos/ASIN/1580401716/atozreci-20
BUFFALO CHICKEN CUPS
~Shared by Maggie, TX
Serves 2
Ingredients
2 boneless, skinless, chicken breasts
buffalo sauce, to taste
12 wonton wrappers
1 C cheddar cheese
1 C bleu cheese
1 C chopped scallions
Directions
Cook and shred chicken and toss with buffalo sauce. Use enough
sauce to achieve your desired heat level. Preheat oven to 375F.
Spray a muffin tin with non-stick spray and fill with wontons, forming
"cups". Cook until just lightly browned. Remove cups from oven and
allow to cool. Once cooled, fill cups with shredded chicken and cheddar
cheese. Return to oven until cheese melts. Sprinkle with bleu
cheese and scallions.
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!
|
|
|
BEER-MARINATED CHICKEN TACOS
Ingredients:
Marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each
Guacamole:
2 ripe Hass avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 flour or corn tortillas (6 to 7 inches)
Directions:
To make the marinade:
In a small bowl, whisk the marinade ingredients. Place the thighs in a
large, plastic resealable bag and pour in the marinade. Press the air
out of the bag and seal tightly. Turn the bag to distribute the
marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours,
turning the bag occasionally.
To make the guacamole:
Scoop the avocado flesh into a medium bowl. Add the lime juice and
salt. Using a fork, mash the ingredients together. Cover with plastic
wrap, placing it directly on the surface to prevent browning, and
refrigerate until about 1 hour before serving.
Remove the thighs from the bag and discard the marinade. Grill over
Direct High heat until the meat is firm and the juices run clear, 8 to
10 minutes, turning once or twice. Cut the chicken into thin strips.
Warm the tortillas over Direct Medium heat for about 1 minute, turning
once. Pile the sliced chicken inside the tortillas. Top each with a
spoonful of guacamole. Serve warm.
Prep time: 20 minutes, Marinating time: 2 to 4 hours, Grilling time: 8
to 10 minutes
Serving Size: Makes 4 to 6 Servings
Source: Weber's Real Grilling
QUICK BISCUITS
2 cups flour
1 Tbsp granulated sugar
4 tsp baking powder
½ tsp salt
6 Tbsp butter or hard margarine
1 egg
2/3 cup milk
1 Stir flour, sugar, baking powder, and salt together in bowl.
2 Add butter, Cut in until crumbly. Make a well.
3 Beat egg in a small bowl. Add milk. Beat to mix.
4 Pour into well and stir to form a soft ball.
5 Knead 6-8 times, then pat or roll on lightly floured surface 3/4 inch
thick. Cut into 2 inch rounds.
6 Arrange on ungreased baking sheet.
7 Bake in 425F oven for 10-15 minutes until browned.
8 Makes 12 biscuits.
SOUTHERN DEEP-FRIED CHICKEN
Serves 4
2 eggs, beaten
1 cup heavy cream
1 cup stale beer
2 cups all-purpose flour
1 cup potato flour
2 teaspoons garlic salt
1 teaspoon white pepper
4 pounds chicken parts, washed and dried
Preheat oil at the highest setting in a T-Fal Maxi-Fry. In a wide bowl,
mix the eggs, cream, beer and lightly whip until foamy. Set aside. In a
plastic bag, mix the flours, garlic salt and pepper. Dip each piece of
chicken into the egg mixture, then drop into plastic bag with flour
mixture and shake to coat chicken.
Remove coated chicken to a plate and continue until all the chicken is
coated. Place 3 or 4 chicken pieces at a time into basket and cook
until golden, 8-10 minutes.
Be sure to cook small batch at a time so the pieces don't touch each
other in the hot oil. Remove chicken from oil and drain on paper towels
and serve.
Source: The Frequent Fryer Cookbook by Rick Browne
http://www.amazon.com/exec/obidos/ASIN/B000C4SXAI/atozreci-20
FILLETS IN FOIL DINNER
1/2 tsp salt
1 Tbsp butter
1 Tbsp lemon juice
1 Tbsp chopped parsley
3 thin onion slices
1 cup thinly sliced carrots
3 slices cheese
1 lb frozen fish fillets
1 large potato
1 Combine melted butter, lemon juice, salt, parsley.
2 Take 3 large pieces of foil to completely seal in fish. On each piece
of foil put some of the butter mixture, (make sure the shiny side of
the foil faces in), then top this with the fish.
3 Top the fish first with the onion, then the carrots, then the
potatoes, then cheese slices.
4 Fold the package so it steams tight and cook at 400F until done. It
will take about 45 minutes for 1 & 1/4 inch frozen fillets. It will
take less time if fish is thawed.
BIG BREAKFAST CASSEROLE
8 frozen hash brown patties
3 C. shredded cheddar cheese
1 C. shredded Monterey Jack cheese
1 C. fully cooked ham diced
7 eggs
1 C. milk
1/2 t. salt
1/2 t. dry mustard
1/2 t. pepper
Place hash browns in a single layer in a greased 9x13 baking dish.
Sprinkle with cheeses and ham. In a bowl, beat eggs, milk, salt,
mustard and pepper. Pour over hash browns. Cover with foil and bake at
350 for 1 hour. Uncover and bake 15 minutes longer or until edges are
golden brown.
CHIVE GARLIC BREAD
1/4 cup butter or margarine, softened
1/4 cup grated Parmesan cheese
2 tablespoons snipped chives
1 garlic clove, minced
1 loaf (1 pound) French bread, cut into 1-inch slices
In a bowl, combine the butter, Parmesan cheese, chives and garlic.
Spread on one side of each slice of bread; wrap in a large piece of
heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at
350-degrees for 25 to 30 minutes or until heated through.
CHEESE & CRAB STUFFED MUSHROOMS
1 lb. (2 pints) fresh mushrooms
2 Tbs. onion, chopped
2 Tbs. butter
1/4 cup soft bread cubes
1/4 cup crab, finely chopped
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/2 cup white wine or cooking sherry
1/2 cup cheddar cheese, shredded
Remove stems from mushrooms and set caps aside; chop stems. In small
skillet, saute onion and chopped stems in butter until tender. Add
bread cubes and crab; cook over medium heat, stirring constantly until
lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill
mushroom caps with bread stuffing. Place in 9-inch square or shallow
baking dish. Pour wine around caps. Bake at 400 for 15 minutes. Top
with cheese. Continue baking 8 to 10 minutes until cheese melts. (To
make ahead, prepare, cover and refrigerate. Bake as directed.)
Serves 6 to 8.
SHRIMP STROGANOFF CASSEROLE
Ingredients
4 cups fresh broccoli florets
1 lb uncooked, deveined shrimp
12 oz Egg Noodles
9 oz Sour Cream
16 oz Velveeta Cheese
1 can Campbell’s Cream of Shrimp
Instructions
Cook egg noodles according to package directions. Drain and toss in
broccoli and shrimp. Pour into a 13×9 casserole dish. In a saucepan,
add Velveeta cheese, cream of shrimp, and sour cream until melted
together. Add salt and pepper to taste. Pour on top of noodle mixture
and bake at 350° F for 25 minutes.
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
|
|
|
|