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A
to Z
Recipes
August 27,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
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Good afternoon and welcome to your edition of A to Z Recipes Newsletter. Trey and
my oldest grand daughter, Ashley, went with me to north Texas recently.
It was our last chance to go before school starts again. We had a fun
and safe trip. As soon as we returned, I prepared a great collection of
recipes from our A2Z friends for you. If one of yours isn't published
here today, don't you think it's about time to send in one or two? I
think so, too!
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 Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
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It takes less than a minute to go to their site and click on "donating
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Political Correctness
doesn't change us, it shuts us up.
~Glenn Beck
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!
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THAT WAS US!
~Shared by
Elizabeth P., Tupelo, OK
HEY, this is my life story...
A little house with three bedrooms,
one bathroom and one car on the street.
A mower that you had to push
to make the grass look neat.
In the kitchen on the wall
we only had one phone,
And no need for recording things,
someone was always home.
We only had a living room
where we would congregate,
unless it was at mealtime
in the kitchen where we ate.
We had no need for family rooms
or extra rooms to dine.
When meeting as a family
those two rooms would work out fine.
We only had one TV set
and channels maybe two,
But always there was one of them
with something worth the view.
For snacks we had potato chips
that tasted like a chip.
And if you wanted flavor
there was Lipton's onion dip.
Store-bought snacks were rare because
my mother liked to cook
and nothing can compare to snacks
in Betty Crocker's book.
Weekends were for family trips
or staying home to play.
We all did things together --
even go to church to pray.
When we did our weekend trips
depending on the weather,
no one stayed at home because
we liked to be together.
Sometimes we would separate
to do things on our own,
but we knew where the others were
without our own cell phone.
Then there were the movies
with your favorite movie star,
and nothing can compare
to watching movies in your car.
Then there were the picnics
at the peak of summer season,
pack a lunch and find some trees
and never need a reason.
Get a baseball game together
with all the friends you know,
have real action playing ball --
and no game video.
Remember when the doctor
used to be the family friend,
and didn't need insurance
or a lawyer to defend?
The way that he took care of you
or what he had to do,
because he took an oath and strived
to do the best for you.
Remember going to the store
and shopping casually,
and when you went to pay for it
you used your own money?
Nothing that you had to swipe
or punch in some amount,
and remember when the cashier person
had to really count?
The milkman used to go
from door to door,
And it was just a few cents more
than going to the store.
There was a time when mailed letters
came right to your door,
without a lot of junk mail ads
sent out by every store.
The mailman knew each house by name
and knew where it was sent;
there were not loads of mail addressed
to "present occupant."
There was a time when just one glance
was all that it would take,
and you would know the kind of car,
the model and the make.
They didn't look like turtles
trying to squeeze out every mile;
they were streamlined, white walls,
fins and really had some style.
One time the music that you played
whenever you would jive,
was from a vinyl, big-holed record
called a forty-five.
The record player had a post
to keep them all in line
and then the records would drop down
and play one at a time.
Oh sure, we had our problems then,
just like we do today
and always we were striving,
trying for a better way.
Oh, the simple life we lived
still seems like so much fun,
how can you explain a game,
just kick the can and run?
And why would boys put baseball cards
between bicycle spokes
and for a nickel, red machines
had little bottled Cokes?
This life seemed so much easier
and slower in some ways.
I love the new technology
but I sure do miss those days.
So time moves on and so do we
and nothing stays the same,
but I sure love to reminisce
and walk down memory lane.
With all today's technology
we grant that it's a plus!
But it's fun to look way back and say,
Hey look, guys, THAT WAS US!
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!
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Monthly
Theme, Recipe Submissions |
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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.
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~Shared by
Elizabeth P., Tupelo, OK
If you're not familiar with the work of Steven Wright, he's the man who
said: "I woke up one morning and all of my stuff had been stolen...and
replaced by exact duplicates." With that as a warning, he also said:
1. I'd kill for a Nobel Peace Prize.
2. Borrow money from pessimists-they don't expect it back.
3. Half the people you know are below average
4. 99% of lawyers give the rest a bad name.
5. 42.7% of all statistics are made up on the spot.
6. A conscience is what hurts when all your other parts feel good.
7. A clear conscience is usually the sign of a bad memory.
8. If you want the rainbow, you gotta put up with the rain.
9. All those who believe in psycho-kinesis, raise my hand.
10. The early bird may get the worm, but the second mouse gets the
cheese.
11. I almost had a psychic girlfriend - she left me before we met.
12. OK, so what's the speed of dark?
13. How do you tell when you're out of invisible ink?
14. If everything seems to be going well, you have obviously overlooked
something.
15. Depression is merely anger without enthusiasm.
16. When it’s all coming your way, you're in the wrong lane.
17. Ambition is a poor excuse for not having the sense to be lazy.
18. Hard work pays off in the future, laziness pays off now.
19. I intend to live forever-so far, so good.
20. If Barbie is so popular, why do you have to buy her friends?
21. Eagles may soar, but weasels don't get sucked into jet engines.
22. What happens if you get scared half to death twice?
23. My mechanic told me, "I couldn't repair your brakes, so I made your
horn louder."
24. Why do psychics have to ask you for your name?
25. If at first you don't succeed, destroy all evidence you tried.
26. A conclusion is the place where you got tired of thinking.
27. Experience:Something you don't get til just after it’s needed.
28. The hardness of the butter is proportional to the softness of the
bread.
29. To steal ideas from one person is plagiarism; to steal from many is
research.
30. The problem with the gene pool is that there is no lifeguard.
31. Fall behind quickly; you’ll have more time to catch up.
32. The colder the x-ray table, the more of your body is required to be
on it.
33. Everyone has a photographic memory, some just don't have film.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Originally
shared by Luanne,
FL
on 7/26/12
Reviewed by Patty
Cakes and her husband, Phil, Reno, NV
We
had this for
dinner last night. So easy to put together. You must try
this delicious dish, it is a winner. Thank you Luanne for
submitting your dear sister's recipe!
MONTEREY CHICKEN
ROLLS
~Shared by Luanne,
FL
This came from my sister Jean and I have made it several times. I left
this as she wrote it.
8 boneless skinless chicken breasts
salt and pepper
1 (8 oz.) package Monterey Jack cheese
1/2 cup butter, melted
1 clove garlic, minced
1 cup breadcrumbs
1 cup parmesan cheese, grated
Pound chicken breasts flat. Season with salt and pepper. Slice Monterey
Jack cheese about 1/4" thick and roll chicken around cheese. Add garlic
to the butter. Combine crumbs with parmesan cheese. Dip chicken in
butter, then in breadcrumbs. Place seam side down in 9x13 baking dish.
Bake covered for 30 minutes at 350F. Uncover and bake for 15 minutes
more or until browned.
You only want 4 ?? You know to go halves !!
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
LIME CHEESECAKE
~Shared by Larry
J., Spring Hill, TN
A dessert worthy of the limelight.
INGREDIENTS:
1-1/2 to 2 cups butter cookies
5 tablespoons butter, melted
3 (8-ounce) packages cream cheese, softened to room temperature
1-1/4 cups sugar
2 tablespoons flour
4 eggs
1/3 cup fresh lime juice
1 heaping teaspoon grated lime zest
2 drops green food coloring (optional)
2 cups sour cream
3 tablespoons sugar
TO PREPARE:
Break cookies into bowl of food processor and process into fine crumbs.
Add butter and process briefly to combine. Press mixture into bottom
and sides of a 10-inch spring form pan.
Beat cream cheese until light and fluffy. Gradually add sugar and flour
and mix until combined well. Add eggs 1 at a time, beating well after
each addition. Blend in lime juice, zest, and food coloring. Pour into
prepared pan and bake in a 325-degree oven for 55 minutes or until just
set.
Remove from oven and let rest for 10 minutes. Mix sour cream and sugar
until well blended. Spread over cheesecake and bake for 10 minutes
more. Cool completely and refrigerate until chilled thoroughly.
Serves: 9
Source: "Above & Beyond Parsley, Food for the Senses"
SKILLET PORK &
CABBAGE
~Shared by Luanne,
FL
3 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon sugar or sugar substitute
8 to 12 ounces (about 1-1/2 cups) boneless pork, cut in small cubes
1 cup chopped onion
3 tablespoons vegetable oil
4 cups shredded cabbage
hot cooked rice
In a small bowl or measuring cup, stir together soy sauce, ginger, and
sugar; set aside. Sauté pork and onions in hot oil until onions are
tender and pork is no longer pink, about 10 to 15 minutes. Stir in
cabbage and soy sauce mixture. Stir over medium heat until cabbage is
tender and flavors are well blended, 12 to 15 minutes. Serve over hot
cooked rice. Serves 6.
CRUNCHY CHEESE
FILLED PRETZELS
~Shared by Doe,
Oliver, B.C., Canada
ABM (automatic bread machine) recipe.
Makes 8
1 c beer
1 tsp salt
2 tbsp sugar
1 tbsp butter
2 3/4 c flour
3/4 tsp yeast
Cheese Filling:
1 2/3 c cheddar
1/3 c fresh parsley
2 tbsp dijon
1/2 tsp cracked blk peppercorns
Measure ingred into bread pan. Select dough cycle.
Meanwhile make filling:
In bowl combine filling ingred until crumbly, set aside. Remove dough
to a lightly floured board, cover with a bowl & let rest for 10-15
mins. Roll out dough to a 10x16 rectangle. Cut lengthwise into 8
strips. Brush one long edge of each strip with water. Spread 1/4c
filling down the middle of each strip to within 1/2”of the ends &
edges. Pinch dough together. On floured board, roll into a smooth rope,
stretching to 16”long. Grasp the ends & twist into a rounded heart,
at the same time moving to a greased baking sheet. Lightly press the
ends into the curved part. Cover, let rise for one hour until doubled.
Brush on topping. Bake for 18-20 mins or until pretzel sounds hollow
when tapped on the bottom. Cool 5 mins. Remove to rack to cool.
Topping:
Brush with 1 egg white beaten with 1 tbsp water. Sprinkle with sea salt
or poppy seeds, or sesame seeds.
Tip:
Water can be subbed for beer, swiss, Havarti or mozza for the
cheddar.
Variation:
To spice up the filling, use an extra old cheddar & a few drops of
hot sauce or pinch of cayenne.
FLUFFERTELLA BARS
~Shared by Linda
H., Rosharon, TX
Makes 8×8 pan.
10 Nutter Butter sandwich cookies, chopped
10 Reese’s cups (regular size), chopped
3 cups mini marshmallows, divided use
2 tablespoon butter
4 oz. semi sweet chocolate chips
3 tablespoons Nutella
Place chopped Nutter Butter sandwich cookies, Reese’s Peanut Butter
cups and 1 ¼ cups of mini marshmallows in a bowl and toss to combine.
Set aside.
Place remaining 1 ¾ cups of marshmallows in a pan over low heat and
stir until melted. Add in butter and stir to combine. Add in semi-sweet
chocolate chips and Nutella, stir to combine. Remove from heat.
Pour warm marshmallow mixture over chopped Nutter Butter and Reese’s
Peanut mixture. Fold to combine and pour into prepared pan. Using an
offset spatula spread top to an even finish. Chill in refrigerator for
about one-half to two hours or until bars set. Once set remove from
refrigerator and cut to desired size.
Notes:
To shortcut the hands-on time and avoid chopping up the regular size
Reese’s cups, use mini Reese’s cups.
The Fluffertella Bars can be prepared a day in advance and will keep
for up to 2 days once made.
HICKORY-SMOKED
CHICKEN
~Shared by Johnny,
LA
TIME/SERVINGS
Total Time: 2 hrs
Active Time: 40 mins
Makes: 6 servings
INGREDIENTS
6 whole skin-on, bone-in chicken legs (about 4 pounds)
3 cups hickory wood chips, plus more as needed
8 quarts lump charcoal, plus more as needed
1/3 cup vegetable oil, plus more for basting
Kosher salt
Freshly ground black pepper
2 cups White Barbecue Sauce (RECIPE BELOW)
INSTRUCTIONS
1. Rinse chicken and pat dry with paper towels. Place on a baking sheet
and refrigerate, uncovered, for at least 20 minutes to dry while you
prepare the grill.
2. Meanwhile, soak the wood chips in a bucket of water for at least 15
minutes.
3. Prepare the grill: Remove the cooking grate and set it aside. Fill a
chimney starter three-quarters of the way with charcoal, then pour the
unlit charcoal onto one side of the charcoal grate. Using tongs, stack
the charcoal in a slight slope against the side of the grill bowl.
Remove 1 cup of the wood chips from the water, shaking off any excess,
and lay them in the middle of the unlit charcoal. Fill the chimney
again halfway with charcoal. Place the chimney on the charcoal grate
next to the unlit coals. Twist two or three sheets of newspaper, form
the twisted paper into rings, and place them under and inside the
chimney. Light the newspaper through the holes at the bottom of the
chimney. After about 5 minutes, the charcoal should be red and flames
should have appeared toward the top of the chimney.
4. Carefully pour the lit charcoal onto the pile of unlit charcoal on
the grate. Use tongs to stack the lit coals on the pile. Top the lit
charcoal with another cup of drained, damp wood chips (you should have
1 more cup of wood chips left for regulating the smoke as the chicken
cooks). Set the empty chimney aside. Place the 8-inch square aluminum
pan next to the hot charcoal (this is the drip pan). Set the cooking
grate back on the grill. Fill the 9-by-5-inch aluminum loaf pan
three-quarters of the way with cold water and place it on the cooking
grate over the hot charcoal (the cold water is needed to keep the grill
temperature low). Set an oven thermometer in one of the grill lid’s
vent holes or on the cooking grate near the edge of the grill and
opposite the charcoal. Cover the grill, making sure that the bottom and
top vents are open and that smoke is coming out of the vents. (If smoke
is not coming out, check your fire to make sure it is lit. If it’s not,
relight it, using tongs to transfer the warm charcoal from the grill
back into the chimney starter.) Let the grill heat until it reaches at
least 250°F, about 15 minutes.
5. Remove the chicken from the refrigerator. Rub it all over with oil
and season generously with salt and pepper. Let it sit at room
temperature for about 10 minutes. Place chicken skin side down on the
cooking grate over the drip pan (not over the lit charcoal). Cook,
covered, making sure the lid’s vent is over the chicken (not the fire),
for 30 minutes. Check the grill temperature: It should be between 250°F
and 350°F. If it is too hot, add more water to the loaf pan (it
evaporates) and close the lower vent by half. If the temperature is too
low, make sure the bottom and top vents are open, or you may need to
feed your charcoal by lighting more in the chimney. If the smoke has
died down, carefully remove the steam pan and transfer the cooking
grate (with the chicken on top) to a heatproof surface. Add the
remaining 1 cup drained wood chips to the charcoal. Return the cooking
grate to the grill and set the steam pan back over the burning
charcoals. (Alternatively, slip the wood chips through the cooking
grate so they fall on the charcoal.)
6. Baste the chicken with more oil and season with additional salt and
pepper. Rotate it on the grill and flip it skin side up. Continue to
cook, covered, until the internal temperature reads 170°F on a meat
thermometer inserted into the thickest part of the thigh (make sure
it’s not touching the bone), about 25 to 45 minutes more, depending on
the temperature of the grill.
When the chicken is done, remove it from the grill and immediately
baste it with sauce. Serve, passing additional sauce on the side.
White Barbecue Sauce
This Alabama-style, mayonnaise-based white barbecue sauce is delicious
over Hickory-Smoked Chicken. It can also be used as a sauce for chicken
salad: Pull the cooked chicken off the bone, cut the meat into
bite-size chunks, and toss it in just enough of the sauce to coat it.
INGREDIENTS
3/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped tarragon
1 teaspoon coarsely ground black pepper, plus more as needed
1/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon cayenne pepper or more
INSTRUCTIONS
Combine all ingredients in a medium, nonreactive bowl and mix
thoroughly. Taste and season with more salt and pepper as needed.
Slather over grilled or smoked chicken, or fold cooked boneless pieces
of chicken into the sauce for a chicken salad.
Source: Jill Santopietro
AURORA RESTAURANT
STRAWBERRY CHAMPAGNE
SORBETTO
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Source: John Rupp, chef at Aurora Restaurant in Chapel Hill, North
Carolina
1 quart fresh strawberries, capped and washed
1 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup lemon juice
6 ounces dry champagne
1/2 teaspoon vanilla extract
Process strawberries and sugar in a food processor or blender. Puree
well and be sure all large lumps are out. Add corn syrup and lemon
juice and process 30 seconds more to blend. Transfer to a container and
stir in champagne and vanilla extract. Chill overnight, then churn in
an ice cream freezer.
Serve with shortbread or tea cookies.
Makes 5 to 6 servings.
CROCK POT FAJITAS
~Shared by Jean,
Syracuse, NY
1 1/2 lb. boneless sirloin, cut into thin strips
2 T. vegetable oil
2 T. lemon juice
1 garlic clove, minced
1 1/2 tsp. ground cumin
1 tsp. seasoned salt
1/2 tsp. chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 to 8 flour tortillas
Shredded Cheddar cheese (optional)
Salsa (optional)
Sour cream (optional)
Lettuce (optional)
Tomatoes (optional)
Brown the steak in oil. Place the steak and drippings into the crock
pot. Add lemon juice, garlic, cumin, salt, and chili powder. Mix well.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas. Spoon beef and veggies down the center of the
tortillas. Top each with cheese, salsa, sour cream, lettuce, and
tomatoes if desired. Fold in the sides of the tortillas and serve
immediately.
PEANUT BUTTER-BANANA
ICEBOX PIE
~Shared by Treva, NC
Total: 9 Hours, 10 Minutes
2 cups cinnamon graham cracker crumbs (about 15 sheets)
1/2 cup finely chopped honey-roasted peanuts
1/2 cup butter, melted
1 (4-oz.) semisweet chocolate baking bar, chopped
2 cups whipping cream, divided
1 (8-oz.) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 teaspoons vanilla extract
2 large bananas, sliced
Toppings: sweetened whipped cream, chocolate syrup, chopped
honey-roasted peanuts
1. Preheat oven to 350°. Stir together first 3 ingredients; firmly
press on bottom, up sides, and onto lip of a lightly greased 9-inch pie
plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven
to a wire rack, and cool completely (about 30 minutes).
2. Microwave chocolate and 1/2 cup whipping cream in a small
microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes or until
chocolate is almost melted, stirring at 30-second intervals. Whisk
until chocolate melts and mixture is smooth. (Do not overheat.) Spoon
chocolate mixture into prepared crust.
3. Beat cream cheese, next 2 ingredients, and 1/4 cup whipping cream at
medium speed with an electric mixer until mixture is light and fluffy.
4. Beat vanilla and remaining 1 1/4 cups whipping cream at high speed
until stiff peaks form. Fold one-third whipped cream mixture into
peanut butter mixture to loosen; fold in remaining whipped cream
mixture.
5. Arrange banana slices over chocolate mixture in crust. Spread peanut
butter mixture over bananas. Cover and chill 8 hours. Serve pie with
desired toppings.
Source: Southern Living-JUNE 2012
CHOCOLATE COVERED
ORANGE BALLS
~Shared by Marilyn
M., Canton, OH
1 pound confectioners' sugar
1 (12 ounce) package vanilla wafers, crushed
1 cup chopped walnuts
1/4 pound butter
1 (6 oz) can frozen orange juice concentrate, thawed
1 1/2 pounds milk chocolate (or chocolate chips), melted
In a large bowl, combine the confectioners sugar, vanilla wafers,
walnuts, butter and orange juice. Mix well and shape into 1 inch round
balls; allow to dry for 1 hour.
Place chocolate in top of double boiler; stir frequently over medium
heat until melted. Dip balls into melted chocolate and place in
decorative paper cups. Drizzle white chocolate over tops to decorate,
if desired.
Yield - 18 servings
BANANA SOUR CREAM
PANCAKES
~Shared by Johnny,
LA
Banana pancakes are a New Orleans favorite. This recipe for them came
from the Barefoot Contessa, Ina Garten.
Makes 12 pancakes
1-1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1-1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift together flour, sugar, baking powder and salt. In a separate bowl,
whisk together the sour cream, milk, eggs, vanilla and lemon zest. Add
wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat
until it bubbles. Ladle the pancake batter into the pan to make 3 or 4
pancakes. Distribute a rounded tablespoon of bananas on each pancake.
Cook for 2 to 3 minutes, until bubbles appear on top and the underside
is nicely browned. Flip the pancakes and then cook for another minute
until browned. Wipe out the pan with a paper towel, add more butter to
the pan, and continue cooking pancakes until all the batter is used.
Serve with sliced bananas, butter and maple syrup.
Source: Barefoot Contessa, Ina Garten
BAKER'S S'MORE
BROWNIES
~Shared by Dorie, IL
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10 whole HONEY MAID Honey Grahams, broken crosswise in half, divided
3/4 cup butter or margarine
4 squares BAKER'S Unsweetened Baking Chocolate
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
2 1/2 cups JET-PUFFED Miniature Marshmallows
1 cup BAKER'S Semi-Sweet Chocolate Chunks
Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil,
with ends of foil extending beyond sides of pan; grease foil. Place 15
of the graham squares in bottom of pan, overlapping slightly. Break
remaining 5 graham squares into large pieces; set aside.
Place butter and chocolate in large microwavable bowl. Microwave on
HIGH 2 minutes or until butter is melted. Stir until chocolate is
completely melted. Stir in sugar. Add eggs and vanilla; mix well. Stir
in flour until well blended. Spread over graham squares in pan.
Bake 30 to 32 minutes or until toothpick inserted in center comes out
with fudgy crumbs. (Do not overbake.)
Sprinkle evenly with marshmallows and chocolate chunks. Bake an
additional 3 to 5 minutes or until marshmallows begin to puff. Press
reserved graham pieces gently into marshmallows. Cool in pan on wire
rack.
Lift out of pan onto cutting board using foil handles. Cut into 36 bars.
Source: Kraft
PAPER WRAPPED CHICKEN
~Shared by Jean,
Syracuse, NY
1 lb. boneless, skinless chicken
1 tablespoon soy sauce
1 tablespoon salad oil
1 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon sugar
1 green onion, finely chopped
Salt and pepper to taste
Shortening or cooking oil
To prepare the Paper Wrapped Chicken Recipe, combine all ingredients
except the chicken. Cut the chicken into approximately ¼” thick and 1”
square pieces. Fold the pieces into the mixture; coat well. Place 1
piece of chicken onto a 6” square of aluminum foil. Fold the foil over
to form a triangle, then seal the open edges with small, double folds.
Repeat with the remaining pieces of chicken.
Melt shortening or pour oil in a skillet to a depth of 1/2" and heat
thoroughly. Drop chicken packages into the skillet and cook 1½ minutes
on each side. Drain on paper towels.
STRAWBERRY SHEET CAKE
~Shared by Treva, NC
2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
1/4 cup mashed sweetened strawberries
1 small box dry strawberry jello
Strawberry Icing:
1/2 stick softened butter or margarine
3 to 4 cups powdered sugar
1/4 cup mashed sweetened strawberries
Mix all ingredients and pour into greased 9 x 13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out
clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more
powdered sugar or strawberries for a spreading consistency.
Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator ~ it's best when it's chilled for at
least 2 hours.
Tips & Notes
This recipe may take longer to bake, depending upon the type of baking
dish and oven used. The frosting can be runny because of the strawberry
juice. You may need to add more berries or powdered sugar to get the
frosting to the right consistency.
CHOCOLATE-COCONUT
BARS
~Shared by Marilyn
M., Canton, OH
3 cups finely ground cookies (12 oz), such as graham crackers or
chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut
Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed
baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together cookie crumbs, sugar, and butter until
combined. Evenly press onto bottom and up sides of prepared baking
sheet.
Bake, rotating halfway through, until firm, about 10 minutes. Transfer
to a wire rack; cool, about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed
milk over the top, spreading to cover completely (do not let it drip
over the edges).
Sprinkle evenly with coconut. Bake until coconut is toasted, 10
to 15 minutes.
Transfer to rack; cool completely. Trim edges, if desired, and cut into
equal-size bars.
LINDA'S HOT CHICKEN
SALAD
~Shared by Linda
H., Rosharon, TX
This is what I created for dinner last night. It was
wonderful. (This is Paleo friendly and gluten free!) For
the non gluten free people the chicken mixture would be great on a
roll or a tortilla!
2-3 Tbsp coconut oil
1 lb of ground organic chicken
½ large onion
1 organic carrot
2 stalks organic celery
Handful of Italian parsley
1 large clove garlic
1 Tbsp Coriander seeds, crushed
1 Tbsp Cumin Seeds, crushed
1 tbsp whole black pepper, crushed
Romaine lettuce
Cherry tomatoes – halved
½ avocado sliced (per serving)
Sunflower seeds
Heat the oil. Add chicken and cook until no longer pink.
Place onion, carrot, celery, parsley and garlic in food
processor. Pulse to chop fine.
Crush spices and add to the oil with the chicken. Let toast until
you smell them and then add veggies.
Stir and sauté until veggies are tender.
Prepare salad by placing romaine in a deep large salad bowl. Add
avocado and tomatoes. Place chicken mixture on top.
Sprinkle with seeds. Enjoy!
BEEF & BEER STEW
WITH CHEESE
DUMPLINGS
AKA: The Marriage Maker
~Shared by Jim H.,
Calgary, Alberta,
Canada
1kg beef cut into 1 inch/walnut sized pieces
2-3 tablespoons of oil
3 large onions, sliced
150g bacon
3 tablespoons flour
2 cups beef stock
1x 345ml bottle of beer (I used Blue Tongue Brewery Pilsener)
3-4 bay leaves
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
For the dumplings:
100g self raising flour
1 teaspoon baking powder
50 butter melted
1 egg
50grams grated cheese
1. Prepare stew. Pat beef pieces dry with a couple of paper towels and
heat a large frying pan or cast iron pot. Add oil and brown beef in 3
batches and set aside in a bowl. Then fry onion and snip in bacon into
the pot with a pair of scissors and cook until onions are translucent
and bacon is lightly cooked. Add flour and cook for 2-3 minutes making
sure to scrape the bottom of the pan as if you don’t, it will stick and
become a terrible pain to clean. Add the stock, beer, bay leaves, sugar
and Worcestershire sauce and bring to a boil, then turn it down to low
to avoid it sticking and catching on the bottom and place lid on top
leaving a small 1cm gap. Stir occasionally and cook until beef is
tender (1 to 1 1/2 hours).
2. Fifteen minutes before the stew has finished cooking, make the
dumplings. In a small bowl, mix together the flour and baking powder.
In a measuring jug, mix the butter, egg and cheese with a fork. Add the
wet mix to the flour and using a spoon, stir to combine. You may need 1
or 2 tablespoons of water to help it come together. Roll into 8 balls
with your hands and place on top of the stew. I keep the lid on while I
am making it so that the stew heats up even more and then once the
dumplings are made, just put them in and replace with the lid. Turn the
heat up to medium so that the dough has a chance to rise. Cook for 15
minutes.
Source: An Original Recipe by Not Quite Nigella
CHERYL'S BANANA
PUDDING
~Shared by Johnny,
LA
1 small (size) package instant vanilla pudding
1 (8-ounce) block cream cheese, softened
1 14-ounce) can sweetened condensed milk
1 (12-ounce) container non-dairy whipped topping
Vanilla wafers
Bananas, sliced
Make the vanilla pudding according to package directions. In a large
bowl combine cream cheese, sweetened condensed milk and Cool Whip.
In a large serving container, layer vanilla wafers, bananas, pudding
and the cream cheese mixture. Repeat layering until pan is full. Try to
end up with the cream cheese mixture on top.
BAKED CHICKEN AND
BRIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 cup light beer or dry white wine
4 skinless, boneless chicken breast halves
salt and black pepper to taste
1 teaspoon dried oregano, or to taste
8 ounces Brie cheese
Preheat the oven to 400 degrees F (200 degrees C).
Pour the beer or wine into a glass baking dish large enough to lay out
the chicken. Season the chicken with salt, pepper and oregano on both
sides, and place in the dish.
Bake for 35 to 40 minutes in the preheated oven, or until juices run
clear. While chicken is baking, slice Brie with the rind into 1/4 inch
thick slices. When chicken is done, place slices of Brie over the top.
Return to the oven for 3 to 5 minutes, until cheese is melted. Voila,
chicken with Brie sauce is complete!
CHICKEN SALTIMBOCCA
WITH PESTO SAUCE
~Shared by Jean,
Syracuse, NY
Pesto:
8 cloves garlic
1 cup Italian parsley
1 cup fresh basil leaves
1/3 cup olive oil
2 tablespoons chopped walnuts
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
Combine garlic, parsley, basil, olive oil, walnuts, grated Parmesan
cheese, salt and pepper in a food processor or blender and purée until
smooth.
Chicken:
8 large chicken thighs, boned
8 very thin slices fontina cheese, cut to the size of boned and opened
chicken thighs
8 very thin slices prosciutto, cut to the size of boned and opened
chicken thighs
salt
pepper
Preheat oven to 375F.
Lay out each chicken thigh, skin side down. Spread each thigh with 2
tablespoons pesto (reserve remaining pesto for the sauce) and top with
a slice of cheese and a slice of prosciutto. Roll up each thigh to
enclose filling and place tightly together, seam side down, in a small,
shallow baking dish, about 8x8-inches square. Sprinkle with salt and
pepper and bake, uncovered, for 25 to 30 minutes.
Sauce:
1 cup whipping cream
Whip cream until it is soft and thick, about the consistency of a thin
mayonnaise. Fold in the reserved pesto. Cover tightly with plastic wrap
and keep the sauce at room temperature until ready for use.
To serve, transfer chicken thighs to a serving platter and top each
piece with 2 tablespoons of the room temperature sauce (heating sauce
will turn the pesto brown), or pass the sauce at the table.
Serves 8.
HONEYSUCKLE
WATERMELON COCKTAILS
~Shared by Treva,
NC
Yield: Makes 8 cups
Total: 20 Minutes
Hands On: 20 Minutes
Total: 20 Minutes
8 cups seeded and cubed watermelon
(about 1 [6-lb.] watermelon)
1 cup honeysuckle vodka*
1/2 cup fresh lime juice
1/4 cup sugar
4 cups ice cubes
2 cups lemon-lime soft drink
Garnishes: lime slices, diced watermelon, fresh mint leaves
1. Process watermelon in a blender or food processor until smooth. Pour
through a fine wire-mesh strainer into a large pitcher, using back of a
spoon to squeeze out juice; discard solids.
2. Stir vodka and next 2 ingredients into watermelon juice. Add ice,
and top with soft drink; gently stir. Serve immediately.
*Light rum or plain vodka may by substituted.
Source: Southern Living-JULY 2012
CHERRY DELIGHT
~Shared by Marilyn
M., Canton, OH
1 (12 oz) package vanilla wafers, crushed
1 cup whipping cream
1 (8 oz) package cream cheese, softened
1/2 cup confectioners' sugar
1 (21 oz) can cherry pie filling
Crumble cookies into a 9x9 inch pan; set aside. In a medium bowl,
whip cream; set aside.
In a separate mixing bowl, whip together cream cheese and
confectioners' sugar until smooth and fluffy.
Fold whipped cream into cream cheese mixture and spoon over crumbled
cookies.
Spread pie filling over top and refrigerate overnight.
GREEN TOMATO
CASSEROLE
~Shared by Johnny,
LA
Prep time: 10 min
Cook time: 60 min
Yield: About 4 to 6 servings
Ingredients
4 or 5 green tomatoes, sliced 1/4-inch thick
Couple pinches of granulated sugar, optional
1 teaspoon of kosher salt, or to taste, divided
1/4 teaspoon of freshly cracked black pepper, or to taste, divided
1/4 teaspoon of Cajun seasoning (like TONY S MORE SPICE AND LESS SALT),
or to taste, divided
1/4 teaspoon of garlic powder, or to taste, divided
1/4 teaspoon of lemon pepper, to taste
1 cup of chopped 1015 or other sweet onion, divided
2 cups of shredded cheese, divided
1 sleeve of Ritz crackers, crushed
1/2 cup (1 stick) of butter, melted
Instructions
Preheat oven to 400 degrees F. Butter a 9 x 13 inch casserole dish.
Slice one layer of tomatoes into the bottom of the casserole dish; okay
to overlap. Season with half of the sugar, salt, pepper, Cajun
seasoning, garlic powder and lemon pepper. Top with half of the onions,
then half of the cheese. Repeat with the remaining tomatoes,
seasonings, onions and cheese. Top with crushed crackers, drizzle the
melted butter on top, cover and bake at 400 degrees F for 45 minutes.
Remove cover and return to the oven until the top is nicely browned,
about 15 minutes longer.
Cook’s Notes: I used a mix of shredded cheddar and pepper jack cheeses.
OLD FASHIONED CHERRY
TORTE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 C. crushed saltines
1/2 C. butter melted
4 egg whites
1 t. white vinegar
1 t. vanilla extract
1/2 C. sugar
1 (21 oz) can cherry pie filling
1 3/4 C. heavy whipping cream, whipped
Combine cracker crumbs and butter; press onto the bottom of a greased
9x13 baking dish.
In a large bowl beat the egg whites, vinegar and vanilla on medium
speed until soft peaks form. Gradually beat in sugar, 1 T. at a
time, on high until stiff glossy peaks form and sugar is
dissolved. Spread meringue evenly over crust. Bake at 400
for 10 minutes or until golden brown. Cool completely on a wire
rack.
Spread pie filling over meringue. Top with whipped cream.
Refrigerate for at least 2 hours.
PORK TENDERLOIN
CASSEROLE
~Shared by Jean,
Syracuse, NY
1 lb. pork tenderloin, sliced 1/2" thick
4 slices bacon, cut in small. pieces
2 cup thinly sliced onions
1/2 lb. fresh (or 4 oz. can) sliced mushrooms
2 tbs. butter
Salt & pepper to taste
Garlic powder to taste
1/2 cup meat or vegetable stock (or 1/2 cup water plus 1 bouillon cube)
1 or 2 eggs, slightly beaten with 2 tablespoons water
Bread crumbs
1/4 tsp. oregano
Season sliced meat with salt, pepper and garlic. Cover with bread
crumbs; dip into egg water mixture, then cover again with bread crumbs.
Refrigerate for about 20 minutes, turning twice. Brown slices in 1/4
cup hot Crisco. Saute mushrooms in 2 tablespoons butter. Fry bacon
crisp; drain well. Add onions to bacon drippings, saute 7 or 8 minutes.
Combine onions, bacon drippings and sauteed mushrooms. Season with salt
and pepper (and oregano, if desired). Spread over meat. Pour about 1/2
cup stock over vegetables. Cover casserole with foil; bake at 325
degrees for 40 minutes or until meat is tender. If casserole is put
together ahead of time and refrigerated, adjust baking time.
POTATO SALAD-STUFFED
SPUDS WITH SMOKED
CHICKEN
~Shared by Treva, NC
Yield: Makes 4 servings
4 large baking potatoes
Vegetable cooking spray
1 cup sour cream
1/3 cup apple cider vinegar
2 garlic cloves, minced
1 tablespoon coarsely ground pepper
1 tablespoon spicy brown mustard
1 teaspoon salt
1 teaspoon sugar
2 teaspoons hot sauce
1 (4-oz.) jar diced pimiento, drained
1/3 cup chopped sweet-hot pickles
1/4 cup sliced green onions
3/4 pound warm shredded smoked chicken
6 bacon slices, cooked and crumbled
1 cup (4 oz.) shredded sharp Cheddar cheese
Preheat oven to 400°. Coat baking potatoes with vegetable cooking
spray; pierce potatoes several times with a fork. Bake 1 hour or until
tender. Remove from oven, and cool slightly (about 10 minutes). Cut off
top one-third of each potato, and reserve for another use. Carefully
scoop out pulp into a bowl, leaving 1/4-inch-thick shells intact. Stir
together sour cream, vinegar, minced garlic, coarsely ground pepper,
spicy brown mustard, salt, sugar, and hot sauce. Stir pimiento, 3/4 cup
sour cream mixture, chopped pickles, and green onions into potato pulp
in bowl. Reserve remaining sour cream mixture. Spoon potato mixture
into potato shells; cover and chill 1 to 24 hours. Divide chicken,
cooked and crumbled bacon, and shredded cheese; top each with reserved
sour cream mixture.
Source: Southern Living, JULY 2012
PEACHES AND CREAM PIE
~Shared by Marilyn
M., Canton, OH
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 oz) package cook & serve vanilla pudding mix (non-instant)
3 Tbsp. butter, softened
1 egg
1/2 cup milk
1 (29 oz) can sliced peaches, drained and syrup reserved
1 (8 oz) package cream cheese, softened
1/2 cup white sugar
1 Tbsp. white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease sides and bottom of a 10-inch
deep-dish pie pan.
In a medium mixing bowl, mix together flour, salt, baking powder and
pudding mix. Mix in butter, egg and milk; beat for 2
minutes. Pour mixture into pie pan. Arrange the peach
slices on top of the pudding mixture.
In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup
sugar and 3 Tbsp. reserved peach syrup. Beat for 2 minutes. Spoon
mixture over peaches to within 1-inch of pan edge.
Mix together 1 Tablespoon sugar and 1 teaspoon cinnamon, and sprinkle
over top.
Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill
before serving.
SCALLOPED FRANK
POTATO CASSEROLE
~Shared by Johnny,
LA
Da ol' mon's bona fide expert on this subject is Miz Amy, 1904-2002,
Arcadia, Louisiana. Her recipe card files contained 19 recipes for
Spam, franks, bologna and lunch meat. Which is understandable, when you
consider how rationing put the squeeze on what she could prepare for
her family. Be adventuresome, enjoy.
3 tablespoons oleo
2 tablespoons flour
Salt and Pepper to taste
3 cups milk
6 potatoes, peeled and sliced
2 tablespoons onions, chopped
5 franks, sliced
1 cup English peas, drained
MIX oleo, flour, salt, pepper, milk for white sauce. PLACE 1/2 spuds
(potatoes), franks, onions, peas in greased 3 quart casserole. COVER
with 1/2 sauce. REPEAT layers. COVER. BAKE at 350°F for 1 hour.
UNCOVER, BAKE 30 minutes, 'til spuds are done.
CINNAMON CHICKEN
NUGGETS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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4 cups oil for frying
2 eggs
1/2 cup milk
1/2 cup honey
2 cups all-purpose flour
2/3 cup white sugar
1/3 cup ground cinnamon
4 skinless, boneless chicken breast halves - cut into bite-size pieces
Heat oil in skillet or fryer to 350 degrees F (175 degrees C). Arrange
paper towels on a baking sheet.
In a medium bowl, beat together eggs, milk , and honey; set aside.
Combine flour, sugar, and cinnamon in a large resealable plastic bag;
shake until blended. Dip chicken in egg mixture, and then add to flour
mixture. Seal the bag, and shake to coat chicken with flour mixture.
Place 10 to 12 coated chicken nuggets into hot oil. Cook till done,
about 7 to 10 minutes (nuggets will be a dark bronze color). Remove
nuggets from oil, and drain well on paper towels. Repeat till all
nuggets are cooked.
MIXED GRILL
~Submitted by Jean,
Syracuse, NY
6 beef sausages
6 loin or shoulder lamb chops
6 small sirloin or filet steaks (about 4 ounces each)
6 pieces Canadian bacon, grilled to crispy
6 large white mushrooms, grilled
3 lamb kidneys, halved, cored and trimmed, grilled
3 large firm tomatoes, halved and grilled 2-3 minutes per side
salt and fresh black pepper to taste
1-1/4 cups cream
1/2 cup canned beef bouillon
2 tablespoons Dijon or wholegrain prepared mustard
Season chops, steaks, kidneys, tomatoes and mushrooms well with salt
and pepper. Lightly oil a medium-hot barbecue.
Grill ingredients as follows: sausages, 10-15 minutes or until done;
lamb chops, 5-7 minutes per side; steaks, 3-4 minutes per side;
Canadian bacon, grilled to crispy; mushrooms, 3 minutes per side;
kidneys, 2-3 minutes per side; tomatoes, 2-3 minutes per side. Total
cooking time should be about 15 minutes. Set grilled meats and
vegetables aside in a warm place while you make the sauce.
In a clean saucepan, boil the canned beef bouillon until reduced to
about 1/4 cup. Add the cream and bring to a boil over medium heat,
simmering for 2-3 minutes to thicken slightly. Stir in the mustard and
remove from the heat. Divide the ingredients into equal portions and
serve with the sauce.
Servings: 6
OVEN-BAKED CHURROS
~Shared by Treva,
NC
Yield: Makes 3 dozen
Hands On: 15 Minutes
Total: 30 Minutes
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup melted butter
1. Preheat oven to 450°. Unfold and cut puff pastry sheets in half
lengthwise, and cut each half crosswise into 1-inch-wide strips. Place
strips on a lightly greased parchment paper- lined baking sheet. Bake
10 minutes or until golden brown.
2. Meanwhile, combine sugar and cinnamon. Remove pastry strips from
oven, and dip in butter; roll in cinnamon-sugar mixture. Let stand on a
wire rack 5 minutes or until dry.
Source: Southern Living; MAY 2011
PEPPERONI PIZZA BAKE
~Shared by Marilyn
M., Canton, OH
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated original
biscuits
1 can (8 oz) pizza sauce
2 cups (8 oz) finely shredded mozzarella cheese, divided
16 slices pepperoni (1 1/2 inch)
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the
cheese. Spread in sprayed 8-inch square (2-quart) glass baking dish.
Top with pepperoni and remaining 1 cup cheese. Bake at 375°F 22 to 28
minutes or until golden brown and bubbly.
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BERRY GRAPE CHICKEN
SALAD
~Shared by Treva, NC
1 cup red seedless grapes, sliced in half
1 cup green seedless grapes, sliced in half
1/2 cup fresh blueberries
1 cup fresh raspberries
1 red apple, cored and cut into 1/2 inch chunks
2 cups chicken, cooked and chunked
3 ribs celery, chopped
1 cup walnuts, coarsely chopped
2 cups vanilla yogurt (see Option)
1. In a large bowl, combine all ingredients and mix gently until
everything is combined and evenly coated.
2. Serve on individual plates or a serving platter lined with leaf
lettuce.
Serves: 6
Notes:
Option: Lemon yogurt may be substituted for the vanilla.
GRILLED TOMATILLO
AND RED ONION RELISH
~Shared by Treva, NC
When setting out to grill up burgers, fish, sausages or anything, the
goal is get that great grilled flavor into foods. This relish is the
perfect topping because it starts on the grill. Get the tomatillos,
onions, and jalapenos get grilled before a fine chop to make a relish
so flavorful it will work on virtually anything. This is a great
topping for any burger.
Yield: Makes about 2 cups
1 large red onion, cut into 1/2 inch thick rounds
1 pound tomatillos
2 jalapenos, seeded and deveined
1/2 cup olive oil
1/4 tablespoons red wine vinegar
3 cloves garlic, minced
1/4 to 1/2 teaspoon salt, depending on taste
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon sugar
1/3 cup loosely packed cilantro, roughly chopped
Combine oil, vinegar, garlic, salt, black pepper, sugar, and paprika in
large bowl. Add onion slices, tomatillos, and jalapenos to mixture.
Toss to coat. Cover with plastic wrap, place in refrigerator and allow
to marinade for 30-45 minutes.
Preheat grill for high heat.
Remove onion, tomatillos, and peppers from marinade and place on grill,
reserve half the marinade. Cook for 8-10 minutes, turning once or
twice. Make sure the vegetables are slightly charred but still crunchy.
Once this has been achieved, remove from the grill and place onto
cutting board. Chop vegetables and place into bowl with reserved
marinade.
Add chopped cilantro and additional salt if needed.
Use as a condiment for burgers, grilled sausages, chicken breast, pork
loin, or fish.
Source: Derrick Riches, your About.com guide to Barbecues And
Grilling
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ROASTED POTATOES WITH GARLIC AND
ROSEMARY
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings (8 to 12 wedges)
INGREDIENTS
- 2 large baking potatoes or 3 medium potatoes (1-1/4 pounds
total), each cut in 4 wedges
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with
nonstick pan spray.
Arrange the potato wedges in the prepared pan. Combine the oil, garlic,
rosemary, and salt in a small bowl. Brush the potatoes lightly with the
oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from
the pan every 15 minutes.
Nutritional Information Per Serving: Calories: 136; Protein: 3 g;
Sodium: 155 mg; Fat: 3 g; Carbohydrates: 24 g; Cholesterol: 0 mg;
Dietary Fiber: 1 g; Sugars: 1 g
Exchanges: 1-1/2 Starch, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
WILD RICE SOUFFLE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/3 cup wild rice
- 1 cup reduced-sodium vegetable broth
- 1 cup fat-free milk
- 1/4 cup all-purpose flour
- 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped parsley
- 1/2 teaspoon paprika
- 1/4 - 1/2 teaspoon dried savory leaves
- 1/4 - 1/2 teaspoon dried thyme leaves
- White pepper, to taste
- 3 egg yolks
- 3 egg whites, beaten to stiff peaks
DIRECTIONS
Rinse rice under cold water and drain. Heat rice and broth to boiling
in small saucepan; reduce heat and simmer, covered, until rice is
tender and stock absorbed, 45 to 55 minutes.
Mix milk and flour in medium saucepan; heat over medium-high heat,
whisking constantly, to boiling. Boil, whisking constantly, until
thickened. Remove from heat; add cheese and whisk until cheese is
melted (sauce will be very thick). Cook slightly, stir in onion and
herbs. Season to taste with white pepper.
Beat egg yolks in small bowl until thick and lemon colored, about 5
minutes; whisk into cheese mixture. Stir about 1/4 the beaten egg
whites into cheese mixture; fold cheese mixture into remaining egg
whites. Fold in rice.
Pour mixture into lightly greased 1-quart souffle dish. Bake at 350
degrees F. until knife inserted halfway between center and edge comes
out clean, 45 to 55 minutes. Serve immediately.
Nutritional Information Per Serving: Calories: 210, Protein: 13,
Sodium: 288 mg, Cholesterol: 168 mg, Carbohydrates: 23 g; Fat: 6.5 g
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
TURKEY BURGERS
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 egg white
- 1 thin slice whole-wheat bread
- 1 small onion, grated
- 1 pound ground turkey
- 2 teaspoons ground coriander
- Salt to taste
- 1 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 2 teaspoons virgin olive oil
DIRECTIONS
In a large bowl, lightly beat egg white.
Tear bread into small pieces; soak in egg white 1 minute. Add remaining
ingredients, except oil and thoroughly mix. Shape into four patties.
In a large non-stick skillet, heat oil. Cook patties over medium heat
about 10 minutes on each side until cooked through.
Nutritional Information Per Serving: Calories: 208; Protein: 17 g;
Carbohydrates: 5 g; Cholesterol: 48 g; Sodium: 195 mg; Fat 14 g
Exchanges: 3 Meat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKPEA SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
Ingredients
- 1-1/2 cups canned chickpeas, drained and rinsed
- 1/4 cup celery, chopped
- 1/4 cup red pepper, chopped
- 1/4 cup red onion, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons lowfat mayonnaise
- Pita bread or mixed greens
Directions
In a bowl, coarsely mash the chickpeas.
Add the celery, red pepper, onion, salt, pepper, and mayonnaise and
toss well.
Serve over pita bread or mixed greens.
Nutritional Information Per Serving: Calories: 206; Protein: 10 g;
Sodium: 641 mg; Carbohydrates: 35 g; Cholesterol: 0 mg; Fat: 3 g
Exchanges: 1-1/2 Starch, 1-1/2 Very Lean Meat, 1/2 Fat
Source: Diabetes Cookbook for Dummies
http://www.amazon.com/exec/obidos/ASIN/0764584502/atozreci-20
MICROWAVE 3-MINUTE
BREAKFAST HASH
~Shared by Maggie,
TX
Prep Time: 1 minute
Cook Time: 2 minutes
Makes: 1 serving
1/2 cup frozen potatoes O’Brien or shredded hash browns
1 EGG
Shredded Cheddar cheese
Ketchup or BBQ sauce (optional)
COAT 8-oz. microwave-safe ramekin or small cereal bowl with cooking
spray. ADD potatoes; MICROWAVE on HIGH 1 minute until hot.
SEASON with salt and pepper, if desired. BREAK egg into bowl.
BEAT egg with fork until blended. MICROWAVE on HIGH 30 seconds;
stir. MICROWAVE until egg is almost set, about 15 to 30 seconds
longer. TOP with cheese. SERVE with ketchup or BBQ sauce, if
desired.
Don't overcook. Scrambled eggs will continue to cook and firm up
after removed from microwave. Microwave ovens vary. Cook time may need
to be adjusted.
Source: Incredible Edible Egg
http://www.incredibleegg.org/recipes-and-more/recipes/microwave-3minute-breakfast-hash
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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SOUTHWEST CORN-SAUSAGE CASSEROLE
For my
friend Charlie...
This is very good! Leftovers heat well, too.
Ingredients
1 lb breakfast sausage, browned, crumbled and well drained
1 can corn
1 can creamed corn
1 can diced Ortega green chilies
4 green onions, chopped
1/2 tsp. ground cumin
1/2 tsp. dried basil
1/4 tsp. black pepper
2 eggs
1/4 C. Bisquick
1 C. grated cheddar cheese (plus additional for top)
Directions
Spread browned, crumbled and drained sausage into a greased casserole
dish.
Mix all other ingredients together. Spread on top of sausage. Top with
additional grated cheese. Bake in a 375° oven until top is browned -
approximately 40 minutes.
Source: My adaptation of a recipe from Recipe4Living
CURRIED CHICKEN PITAS
Prep Time: 15 minutes
Ingredients:
1/2 cup light mayonnaise or salad dressing
1 Tbsp. honey
1 Tbsp. pickle relish
3/4-1 tsp. curry powder, according to your taste preference
2 cups cubed cooked chicken
1 cup halved grapes or chopped apples
1/2 cup chopped pecans
4 pita breads, halved
8 lettuce leaves
Directions:
In a bowl, combine salad dressing, honey, pickle relish, and curry
powder.
Stir in chicken, grapes, and pecans.
Line pita halves with lettuce. Spoon 1/2 cup chicken mixture into each
pita.
Serving Size: Makes 4 Servings
Source: Fix-It and Enjoy-It Cookbook by Phyllis Pellman Good
http://www.amazon.com/exec/obidos/ASIN/1561485268/atozreci-20
CHEESY HAM AU GRATIN
Serves: 4
Ingredients:
2 c Cooked ham; dice
1 c Milk
1 c Boiling water
2 cn Mexicorn Whole Kernel corn, drained
1 cn Condensed Cheddar cheese soup
7 13/16 oz Pk Hungry Jack Cheesy Scalloped Potatoes
In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well, making
sure potatoes slices are covered with sauce. Cover; cook on LOW for 8
to 10 hours or until potatoes are tender.
CHICKEN-CHILE
QUESADILLAS
Old El Paso® Favorite Recipe! Chiles, chicken and cheese are the
delicious fillings in quick and easy quesadillas. At my house, we add
fresh jalapeno peppers to taste, finely chopped, to the cheese.
Prep Time: 20 min
Total Time: 20 min
Makes: 8 servings (1 quesadilla and 2 tablespoons salsa each)
1 package (11 oz) Old El Paso® flour tortillas for burritos (8
tortillas; 8 inch)
2 cups finely shredded Mexican cheese blend (8 oz)
2 cups shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles
2 tablespoons butter or margarine, melted
1 cup Old El Paso® salsa (any variety)
1. Top one half of each tortilla with cheese, chicken and green chiles.
Fold other half of each tortilla over filling; press down with back of
pancake turner. Lightly brush melted butter on both sides of each
filled tortilla.
2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled
tortillas at a time 3 to 4 minutes, turning once, until golden brown
and hot. Cut into wedges. Serve with salsa.
High Altitude (3500-6500 ft): No change.
Once you cook a filled quesadilla in the skillet, transfer it to a
cookie sheet in 375°F oven while you cook the remaining quesadillas.
Garnish with fresh cilantro sprigs.
Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 160); Total Fat 18g
(Saturated Fat 9g, Trans Fat 0g); Cholesterol 65mg; Sodium 1000mg;
Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 2g); Protein 20g
Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 25%; Iron
10%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2
Medium-Fat Meat; 1 Fat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
CHOCOLATE PEANUT
BUTTER CHIP FUDGE
2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
14 oz. can Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
Dash salt
1 cup Reese's peanut butter chips
Line 8-inch square pan with foil. In heavy saucepan over low heat, melt
chocolate chips with sweetened condensed milk, vanilla and salt; blend
well. Remove from heat. Add peanut butter chips; stir just to
distribute chips throughout mixture. Spread evenly into prepared pan.
Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut
into squares. Store tightly covered in refrigerator.
Source: Reese's/Eagle Brand (magazine ad)
SEAFOOD RICE
CASSEROLE
Prep: 30 min.
Bake: 30 min.
Ingredients
3 cups sliced fresh mushrooms
1 tablespoon cooking oil
2-1/2 cups cooked wild rice
1 8-ounce can sliced water chestnuts, drained
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 cup mayonnaise or salad dressing
1 cup tomato juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1 12-ounce package frozen peeled, cooked shrimp, thawed
1 6- or 8-ounce package flake-style imitation crabmeat
1/2 cup sliced almonds, toasted
1/2 cup Monterey Jack cheese (2 ounces)
Directions
1. In a large skillet cook mushrooms in hot oil over medium heat about
5 minutes or until tender. In a very large bowl, stir together cooked
mushrooms, cooked rice, water chestnuts, celery, onion, and green
pepper. Stir in mayonnaise, tomato juice, salt, black pepper, and
paprika; mix well. Stir in shrimp and imitation crabmeat.
2. Spoon seafood mixture into a greased 3-quart rectangular baking
dish. Sprinkle almonds over. Bake in a 350 degree F oven for 30 to 35
minutes or until bubbly. Divide hot casserole between bowls and
sprinkle with cheese. Makes 8 servings.
Nutrition Facts
Calories 448, Total Fat (g) 32, Saturated Fat (g) 6, Cholesterol (mg)
111, Sodium (mg) 676, Carbohydrate (g) 26, Fiber (g) 2, Protein (g) 19,
Starch (d.e.) 1, Vegetables (d.e.) 2, Very Lean Meat (d.e.) 2, Fat
(d.e.) 5.5
Percent Daily Values are based on a 2,000 calorie diet
SPAGO HOUSE DRESSING
From Wolfgang Puck's Spago restaurant.
Ingredients:
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
1/2 teaspoon minced fresh thyme leaves
1/2 cup extra-virgin olive oil
1/3 cup walnut oil
1/4 teaspoon salt
1/8 teaspoon white pepper
Method:
In a medium bowl, whisk together the vinegars, mustard, shallot and
thyme. Whisking continuously, drizzle in the oils to form a smooth,
thick emulsion. Season to taste with salt and pepper. This will make
about 1 cup; store extra in a covered container in the refrigerator for
up to 3 weeks.
PARMESAN AND BACON
CORNBREAD
It's fun to experiment with cornbread. Add your favorites to a
cornbread recipe—and you can really be creative. Try sun-dried
tomatoes, salami, green peppers, cheddar, or mushrooms. Think of your
favorite pizza and add some of the same ingredients to cornbread.
In this savory version, we added crisply cooked bacon, onions, basil,
and parmesan cheese. We loved it. Incidentally, this bread with the
aromas of bacon, onions, parmesan, and basil smells absolutely
wonderful while baking.
Ingredients
1/2 to 2/3 cups crisply-cooked bacon pieces
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 teaspoon dry, crushed basil
4 tablespoons butter, melted
2 large eggs
1 1/4 cup milk
2/3 cup grated parmesan cheese
1/2 cup diced onion
Directions
Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing
well. (We baked this bread in a nine-inch springform pan with a glass
base.)
1. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a
medium bowl.
2. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion
together in another bowl. Make a well in the dry ingredients and add
the wet ingredients to the dry. Stir together until mixed.
3. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or
until a toothpick inserted in the center of the bread comes out clean.
If baked in a deeper pan or a light colored pan, it may take longer to
bake. Cool on a wire rack for ten minutes and serve warm.
CHERRY JUBILEE SALAD
2 (3 ounce) packages cherry Jell-O
2 cups boiling water
1 (20 ounce) can cherry pie filling
1 large can crushed pineapple (drained)
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
Dissolve Jell-O in boiling water. Add cherry pie filling. Pour into
9x13-inch pan. Chill until firm. Mix pineapple, cream cheese and
pecans. Spread over firm Jell-O. Chill. Cut into squares to serve.
HERBED HAM AND
VEGETABLE QUICHE
Prep: 20 minutes
Bake: 25 minutes
Stand: 10 minutes
Ingredients
2 cups thinly sliced zucchini and/or yellow summer squash
1 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped red sweet pepper
1 tablespoon margarine or butter
1/4 cup snipped fresh parsley or 1 tablespoon dried parsley
2 tablespoons snipped fresh basil or 1 teaspoon dried basil,
crushed
1/4 teaspoon garlic powder
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano,
crushed
1/8 teaspoon pepper
2 beaten eggs
1 cup diced fully cooked ham
1 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese (2 ounces)
1 17.3-ounce package (8) refrigerated biscuits
Fresh basil (optional)
Directions
For filling, in a large skillet cook zucchini and/or squash, onion,
mushrooms, and sweet pepper in hot margarine or butter about 6 minutes
or just until tender, stirring occasionally. Remove from heat. Stir in
parsley, basil, garlic powder, oregano, and pepper. Stir in eggs, ham,
mozzarella, and fontina cheese. Set aside.
For crust, in a greased 10-inch quiche dish arrange 7 slightly
flattened biscuits around the edge of the dish, allowing dough to
extend over sides. Place remaining biscuit in bottom of dish. Pinch
edges together to seal. Flatten slightly to form a crust.
Spread filling evenly in the crust. Bake in a 375 degree F oven about
25 minutes or until a knife inserted near the center comes out clean,
covering the edge with foil the last 5 to 10 minutes to prevent
over-browning. Let stand for 10 minutes. Garnish with additional fresh
basil, if desired.
Makes 6 servings.
Nutrition Facts
Calories 438, Total Fat (g) 23, Saturated Fat (g) 8, Cholesterol (mg)
105, Sodium (mg) 1290, Carbohydrate (g) 39, Fiber (g) 2, Protein (g)
20, Vitamin A (DV%) 20, Vitamin C (DV%) 42, Calcium (DV%) 22, Iron
(DV%) 18
Percent Daily Values are based on a 2,000 calorie diet
Source: BH&G Magazine
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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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