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A
to Z
Recipes
September 9,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A
to Z Recipes QT Chat
Free
Kindle Cookbooks
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It's been
a week or so since I've sent out an issue. I guess it's true: the old gray mare just ain't what she used
to be!
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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The $19 (price of a pizza dinner) a month may help find the cure. It is
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People
never lie so much as after a hunt, during a war or before an election.
~Otto von Bismarck,
1815-1898
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if you have a submission for the Food For Thought section of
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"A True Look At Life"
~Shared by Treva, NC
Life can seem ungrateful ~ and not always kind...
Life can pull at your heartstrings ~ and play with your mind...
Life can be blissful ~and happy and free...
Life can put beauty ~ in the things that you see...
Life can place challenges ~ right at your feet...
Life can make good ~ of the hardships we meet...
Life can overwhelm you ~ and make your head spin...
Life can reward those ~ determined to win...
Life can be hurtful ~ and not always fair...
Life can surround you ~ with people who care ...
Life clearly does offer ~ its Up and its Downs...
Life's days can bring you ~ both smiles and frowns...
Life teaches us to take ~ the good with the bad...
Life is a mixture ~ of happy and sad...
SO...
Take the Life that you have ~ and give it your best...
Think positive be happy ~ let God do the rest...
Take the challenges that life ~ has laid at your feet...
Take pride and be thankful ~ for each one you meet...
To yourself give forgiveness ~ if you stumble and fall...
Take each day that is dealt you ~ and give it your all...
Take the love that you're given ~ and return it with care...
Have faith that when needed ~ it will always be there...
Take time to find the beauty ~ in the things that you see...
Take life's simple pleasures ~ let them set your heart free...
The idea here is simply ~ to even the score
As you are met and faced with ~ Life's Tug of War.
~Author Unknown
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if you have a submission for the Ramblings section of A to
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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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Redneck Medical
Dictionary
~Shared by Rita K.,
Niceville, FL
Rednecks have the lowest stress rate because they do not take medical
terminology seriously. You are going to die anyway, so live life to the
limit...
Medical
Term -
Redneck Definition
Artery - The study of paintings
Bacteria - Back door to cafeteria
Barium - What doctors do when patients die
Benign - What you be, after you be eight
Caesarean Section - A neighborhood in Rome
Cat scan - Searching for Kitty
Cauterize - Made eye contact with her
Colic - A sheep dog
Coma - A punctuation mark
Dilate - To live long
Enema - Not a friend
Fester - Quicker than someone else
Fibula - A small lie
Impotent - Distinguished, well known
Labor Pain - Getting hurt at work
Medical Staff - A Doctor's cane
Morbid - A higher offer
Nitrates - Rates of Pay for Working at Night, Normally more money than
Days
Node - I knew it
Outpatient - A person who has fainted
Pelvis - Second cousin to Elvis
Post Operative - A letter carrier
Recovery Room - Place to do upholstery
Rectum - Nearly killed him
Secretion - Hiding something
Seizure - Roman Emperor
Tablet - A small table
Terminal Illness - Getting sick at the airport
Tumor - One plus one more
Urine - Opposite of you're out
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
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Recipe
Reviews, Reader Comments |
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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
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Search A to Z Recipes Site and Newsletters:
SPAGHETTI ALLA NORMA
~Shared by Luanne,
FL
Some years ago Jean sent me this recipe and I must admit it is very
good. I found it again and thought I'd share. This is just the way she
sent it to me.
This dish is a Sicilian classic where it appears on almost every
restaurant menu. Supposedly named for the opera "Norma" by Vicenzo
Bellini, a Sicilian, it is a simple yet elegant combination of
eggplant, tomatoes, and mozzarella. Whatever you do, use fresh
mozzarella and not the rubbery stuff made for putting on pizzas.
2 Tbs (30 ml) olive oil
1-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) tomatoes, peeled if desired and diced
Salt and freshly ground pepper to taste
1 lb (450 g) eggplant, peeled and diced
1 lb (450 g) spaghetti or other pasta, cooked according to package
directions and drained
1/2 lb (225 g) fresh mozzarella, diced
About 12 leaves fresh basil, torn into pieces
Heat the oil in a skillet large enough to hold the cooked pasta over
moderate heat and saute the garlic for 1 to 2 minutes. Add the
tomatoes, salt, and pepper and cook until the liquid from the tomatoes
has evaporated, about 10 minutes. Add the eggplant, stirring to
combine, and cook covered for 15 minutes. Add the cooked spaghetti,
mozzarella, and basil and toss to combine.
GINGER CASHEW
CAULIFLOWER
~Shared by Mary H.,
Montreal, Canada
Serves 4
Served with tofu and brown rice, this recipe makes a complete
meal. If fresh pineapple is not available, drained, unsweetened
pineapple works fine.
2 teaspoons cornstarch
2 tablespoons toasted sesame oil
3 garlic cloves, peeled and smashed with the flat side of a knife
2 tablespoons grated fresh ginger, packed
1 medium head cauliflower, about 2 pounds, cut into 1-inch florets
1 small red bell pepper, veins and seeds removed, diced
3 tablespoons tamari or low-sodium soy sauce
1 cup whole roasted unsalted cashews
1/2 cup diced pineapple
1/3 cup minced fresh cilantro leaves, packed
In small bowl, whisk 1/4 cup water with the cornstarch until smooth,
then set the slurry aside. Heat a large wok or large frying pan
over medium-high heat. When pan is hot, add the sesame oil,
garlic and ginger. The ginger will sputter. Stir-fry until
garlic is fragrant and ginger sizzles, about 1 minute. Add the
cauliflower, bell pepper and tamari or soy sauce, raise heat to high,
and stir-fry for 3 minutes. Add the cornstarch slurry, stirring
with a wooden spoon to dissolve, if necessary. Add the cashews
and cook until most of the liquid has evaporated and the florets have
softened a bit but are still al dente, about 5 minutes longer, stirring
in the pineapple during the last minute of cooking.
Sprinkle with cilantro and serve.
Source: Montreal Gazette
SMOKED OYSTER SPREAD
~Shared by Larry
J., Spring Hill, TN
A tasty spread that will go great with your favorite crackers.
INGREDIENTS:
2 (3-3/4 ounce) cans smoked oysters, drained
2 (8-ounce) packages softened cream cheese
2 teaspoons Worcestershire sauce
2 Tablespoons mayonnaise
1 Tablespoon lemon juice
1/8 teaspoon salt
1/4 teaspoon garlic salt
2 to 3 green onions, chopped
TO PREPARE:
Chop smoked oysters by hand. Add remaining ingredients and mix well.
Pour into a four-cup mold and chill two to three hours. Unmold,
decorate with parsley, and serve with crackers.
Source: "Atlanta Cooknotes" by The Junior League of Atlanta
http://www.amazon.com/exec/obidos/ASIN/0960791426/atozreci-20
EASY PUMPKIN WAFFLES
~Shared by Linda
H., Rosharon, TX
2 cups prepared buttermilk waffle (or pancake) mix (use a favorite
brand
3 tablespoons brown sugar
1 teaspoon ground allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup pumpkin pie filling
2 tablespoons vegetable oil
2 cups water (milk is a possible substitute)
Mix the dry ingredients in a bowl. Add oil and water, stirring until
smooth. Note: you may want to reduce or increase the amount of water
(or milk) slightly to achieve the consistency desired. A slightly
thicker consistency will be easier to work with when making pancakes.
Add pumpkin pie filling and stir only enough to blend evenly.
In a heated waffle iron, use nonstick cooking spray to coat the iron
and then fill iron with batter as you normally would.
This recipe will make 10 single waffle squares, or 5 double squares.
For Pancakes:
Heat a lightly oiled griddle or frying pan on medium heat, using about
1/4 cup of batter for each pancake. Brown both sides. Turn when most
bubbles on top have burst.
This recipe will make about 8 larger pancakes, or about 12 smaller ones.
Source: The Bachelor's Cookbook
POSOLE
~Shared by Johnny,
LA
1 lb pork loin cut into small cubes
1 whole onion, peeled and coarsely chopped
1 teaspoon garlic powder or 5 cloves of garlic, peeled and diced
1/4 teaspoon pepper
1 tsp chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground cloves
4 green chiles, roasted, peeled and diced
1 jalapeno, seeded, and finely diced
2 tablespoons oil or lard
2 cups dried hominy or 3 cups fresh nixtamal with hulls removed (see
below)
1/2 teaspoon salt
Preparation:
Dried Hominy-
Soak dried hominy in lightly salted water overnight.
Nixtamal or Fresh Hominy-
Follow Nixtamal directions for cooking and soaking hominy. Only use 2
cups of dried corn to make the hominy.
Heat oil in a large saucepan over medium heat. Saute the onions and
garlic for approximately two minutes. Brown the meat in the pan with
the onions and garlic. Add enough water to cover the meat with a least
2 inches. Stir in the dried hominy, salt, cumin, oregano, cloves,
pepper and chiles. (If using fresh hominy instead of dried, do not add
at this time.) Let simmer for 1 hour.
Remove the meat from the liquid. Remove excess fat and cut the meat
into small cubes. Set aside.
Add chicken broth as necessary to replace liquid. If using fresh hominy
or nixtamal, add it at this time. Simmer for an additional hour. Add in
cubed pork and simmer for an additional 20 minutes or until hominy is
thoroughly cooked. Salt to taste.
TWINKIE CAKE
~Shared by Treva, NC
14 Twinkies (for best results use the brand name)
2 large cans crushed pineapple
2 bananas
2 boxes instant vanilla pudding
20 oz. cool whip
1 & 1/2 cups powdered sugar
8 oz. cream cheese Maraschino cherries
In a deep dish, layer the bottom with Twinkies. Drain pineapple. Pour
over the Twinkies. Slice the bananas over pineapple. Mix the pudding
according to directions and pour over the bananas. Blend 8 oz cool whip
with the powdered sugar and cream cheese. Pour over pudding and top
with 12 oz. cool whip and cherries. Chill 2 hours. Keep refrigerated.
This makes a very large dessert and is truly delicious.
Source: Susan's Daily Dose
BAKED ZITI
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Campbells
1 (26 ounce) jar Prego® Traditional Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked tube-shaped pasta (ziti)
1/4 cup grated Parmesan cheese
Mix pasta sauce, 1 cup mozzarella cheese and ziti. Spoon into 2-quart
shallow baking dish. Sprinkle with remaining mozzarella cheese and
Parmesan cheese.
Bake at 350 degrees F for 30 minutes or until hot.
CHOCOLATE CHIP
CHEESE BALL
~Shared by Marilyn
M., Canton, OH
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
2 Tbsp. unsweetened cocoa powder
2 Tbsp. brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 cup mini-marshmallows
3/4 cup semi-sweet chocolate chips
1 cup finely chopped toasted walnuts
Chocolate and honey flavored graham crackers
Assorted fruits, like bananas, orange segments, apples, pineapple
In a medium bowl, combine the cream cheese and butter. Beat at medium
speed with an electric mixer until creamy.
Add confectioners' sugar, cocoa, brown sugar and vanilla; beat until
well combined.
Add marshmallows and chocolate morsels; stir to combine well.
Cover and chill for 2 hours.
Form the mixture into a ball, then roll it in walnuts.
When firm, arrange the cheese ball on a serving platter and serve with
graham crackers and fruit.
GRILLED GREEN BEAN
AND RED ONION SALAD
~Shared by Jean,
Syracuse, NY
SALAD
1 1/2 lb. green beans, trimmed
2 tbs. olive oil
Light the grill. Toss the green beans with the oil. When the coals turn
gray, use tongs to set the beans in a single layer on the grill. Cook
them for about 4 minutes, turning them often. The beans should char in
spots, but do not let them burn all over. They are cooked when they
look slightly wilted. Remove the beans from the grill and return them
to the mixing bowl. Cover the salad tightly and refrigerate for several
hours or dress it and serve right away.
DRESSING
1/4 cup fresh lemon juice
1 tsp. Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
1 head chicory, torn into pieces
1/2 red onion, very finely chopped
1/2 red onion, quartered (for garnish)
In a bowl, whisk together the lemon juice, mustard, salt, and pepper.
Slowly drizzle in the oil, whisking constantly, until the dressing
emulsifies. Arrange the chicory in a wide, shallow serving bowl. Using
tongs, add the green beans. Pour the dressing over the beans and
sprinkle them with chopped onion. Garnish with the onion quarters and
serve at once.
BANANA NUT BREAD
~Shared by Johnny,
LA
Prep Time: 10 minute
Cook Time: 55 minutes
Total Time: 1 hour
Ingredients
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 very ripe bananas
2/3 cup sugar
1/2 cup unsalted butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions
In large bowl, combine flour, baking powder, salt, and baking soda.
Peel bananas and mash well in another bowl. Stir in sugar, melted
butter, eggs, and vanilla; mix well.
Combine flour mixture, banana mixture, and pecans. Stir until combined.
Pour into a greased loaf pan. (I also like to add a few more chopped
pecans on top for looks.) Bake at 350 degrees F for 45 to 50 minutes,
or until a toothpick inserted in the center comes out clean.
OR
1 box of date nut cake mix mixed according to instructions plus add
those 3 ripe bananas creamed together with a quarter cup of white or
dark brown sugar.
SOUTHWESTERN PASTA
~Shared by Treva, NC
It's time to add some southwest flare to your casserole recipes.
Southwestern Pasta is loaded with beans, ground beef and cheese, and is
baked so all of the flavors blend together into one delicious casserole
dish.
4 cups (1-pound) dry rotini pasta, cooked to pkg. instructions,
drained, kept hot
1 pound ground beef
1 small onion, chopped
1 (16-ounces) jar Ortega Salsa - home-style recipe, or any flavor
1 can (16-ounces) Ortega refried beans
1/4 cup water
1 (15-ounces) jar dip - pasteurized prepared cheese
1 can (7-ounces) Ortega diced green chiles
1/2 cup milk
1 teaspoon salt
1 cup Cheddar cheese, shredded
sour cream, chopped tomato, and/or sliced green onion for garnish
1. Preheat oven to 425 degrees F
2. Cook beef and onion in large skillet until beef is browned; drain.
Stir in salsa, beans and water.
3. Combine hot pasta, cheese dip, chiles, milk and salt in large bowl;
spread into 13 x 9-inch baking dish. Spoon meat mixture on top of
pasta, letting some of the pasta mixture show through; cover.
4. Bake for 25 minutes; uncover. Sprinkle with cheese; bake uncovered
for additional 10 minutes or until cheese is melted. Garnish as
desired.
Source: Recipe Lion
CORNBREAD AND CHILI
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Makes 8 servings
1 pound ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick®
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (16 ounces) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Instructions
Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over
medium heat, stirring frequently, until beef is brown; drain.
Mix chili powder, 1 tablespoon Bisquick and the water; stir into beef
mixture. Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to
boiling, stirring frequently.
Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart
casserole. Stir remaining ingredients until blended; pour over beef
mixture. Bake 50 to 60 minutes or until crust is golden brown.
High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.
CREAMY LEMON CAKE
BARS
~Shared by Marilyn
M., Canton, OH
1 (18 oz) lemon cake mix
1/2 cup butter, softened
1 egg
1 (16 oz) can lemon frosting
1 (8 oz) package cream cheese, softened
2 eggs
Preheat oven to 350. Grease 13x9-inch pan; set aside. Beat
cake mix, butter and egg together in large bowl until crumbly. Press
onto bottom of prepared baking pan. Beat frosting and cream cheese
together in another bowl until smooth. Set aside 1/2 cup mixture for
topping. Add eggs to the remaining mixture, beating on low speed
just until combined. Spread over crust. Bake for 35 - 40
minutes or until filling set. Cool on wire rack for 1 hour.
Spread remaining frosting mixture over top. Refrigerate at least 2
hours before cutting into bars.
OXTAIL SOUP IN THE
CROCKPOT
~Shared by Jean,
Syracuse, NY
four big oxtail pieces
can of crushed tomatoes
1 chopped onion
cut up 1/2 cabbage
cut up 2 big carrots
cut 2 potatoes
1 cup beef broth
1 tsp thyme
salt and pepper to taste
Put your liquid on the bottom of crockpot and add all the other
ingredients. Can cook on low for 9 hours or on high for 4 hours or
until meat and veggies are tender.
CAJUN CORNBREAD
DRESSING
~Shared by Johnny,
LA
2 lbs. Cajun dressing mix
2 boxes Jiffy cornbread mix (USE REGULAR CORNBREAD, IFEN YOU DON’T LIKE
IT SWEET)
1 lb. Ground beef
2 T Olive oil
1 lg. Yellow onion (chopped)
6 cloves Garlic (chopped)
1 bunch Green onions (chopped)
2 pts. Fresh Louisiana oysters (optional)
All purpose seasoning to taste
1 tbs cayenne or to taste
Method:
Prepare and bake the cornbread according to the package directions, and
allow to cool completely.
Place a large heavy pot over medium heat, and add the olive oil.
Add the ground beef and brown well.
Add the dressing mix, and cook until heated thoroughly.
Note: It is advisable to thaw the dressing mix before hand, but not
necessary. The mix can be thawed in to the pot. Simply reduce the heat,
cover, and stir frequently to thaw.
Add the onions and garlic, and cook until the onions are clear.
Reduce the heat to simmer, and season with all purpose seasoning.
Stir in the baked cornbread in pieces, making sure to break up the
cornbread quite well.
Add cornbread until the there is no liquid remaining, but the mixture
is very moist.
If too much cornbread is added, and the mixture appears dry, add water
1C at a time until the mixture is very moist. Add the green onions,
oysters, and reduce the heat to low. Stir occasionally to avoid
sticking. Taste and adjust seasoning.
ULTIMATE BAKED MAC
AND CHEESE
~Shared by Treva,
NC
This extra-easy version of a classic casserole is homey, cheesy and
topped with crunchy bread crumbs.
Serves: 4 (about 2/3 cup each)
Preparation Time: 20 min
Cooking Time: 20 min
1 can (10 & 3/4 oz) Campbell's® Condensed Cheddar Cheese Soup
1/2 of a soup can of milk
1/8 teaspoon ground black pepper
1/3 of a 1-pound package rotini pasta or medium shell pasta (about 1
& 1/2 cups), cooked and drained
1 tablespoon plain dry bread crumbs
2 teaspoons butter, melted
1. Preheat the oven to 400 degrees F.
2. Stir the soup, milk, black pepper and pasta in a 1-quart casserole.
3. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread
crumb mixture over the pasta mixture.
4. Bake for 20 minutes or until the pasta mixture is hot and bubbling.
Nutritional Information Per Serving: Calories: 242; Fat: 6g; Fiber: 2g;
Protein: 8g; Sodium: 446mg
Serving Suggestion: Serve with grilled ham steaks, a tossed salad
with tomatoes and red wine vinegar dressing. For dessert, serve baked
apples with brown sugar and cinnamon.
Source: Campbellskitchen.com
DISNEY SPLIT PEA AND
HAM SOUP
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked-ham hocks
2 Ribs celery, diced
3 tb Parsley, chpd
1/2 ts Tarragon leaves
1 c Carrots, diced
1 c Onion, diced
1 Leek, white only, sliced
2 tb Dry sherry
1/2 ts Pepper
Soak and rinse peas 20 mins. In 6 qt pot, combine water, broth and
peas; bring to boil. Add ham bone, carrots, celery, leek, tarragon and
1T parsley. Reduce heat to med low; simmer, partially covered, stirring
occasionally, 1 hr. Remove from heat. Remove meat from bone; shred.
Remove excess fat and return meat to pot. Add sherry, pepper and
remaining 2T parsley. Heat.
Source: Garden Gallery, The Disney Inn
CHOCOLATE CARAMEL
COOKIES
~Shared by Marilyn
M., Canton, OH
1 pkg. devils food cake mix
1/4 cup water
1 egg
3 Tbsp. Canola oil
38 Rolo candies
Chopped hazelnuts
Preheat oven to 350. Combine cake mix, water, egg and oil in large bowl
to form dough. Roll rounded teaspoonfuls of dough into balls.
Press a candy into each; reshape balls. Dip tops in chopped
hazelnuts. Place 2-inch apart on ungreased baking sheet. Bake for 8 to
10 minutes or until tops are cracked. Cool for 2 minutes before
removing from sheet to wire rack. Store in airtight container.
Yield 3 dozen.
GREEN BEAN CASSEROLE
~Shared by Jean,
Syracuse, NY
2 boxes frozen French style green beans (thawed)
1 med. onion, chopped
Butter
1 c. sliced water chestnuts
1 c. shredded cheese
1 can mushroom soup
1 can French fried onion rings
Saute onions in butter. Layer in a greased casserole: 1. Beans 2.
Onions 3. Water chestnuts 4. Cheese 5. Mushroom soup 6. Repeat layers.
Bake 25 minutes at 350 degrees or until heated through. Add onion rings
the last 5 minutes. Serves 6.
BILL'S BULLSEYE PORK
LOIN
~Shared by Johnny,
LA
What you will need:
1 - pork loin (not tenderloin) about 8 to 10 inches long and 4 inches
in diameter
1 - link of your favorite cooked sausage (I use Slovacheks jalapeno
sausage)
½ cup of Texas BBQ Rub
Worcestershire sauce
Take the pork loin and with a sharp knife make two cuts thru the center
of the loin (length wise) forming an X in the middle of the loin. Take
your favorite link of sausage and with a knife make several cuts in the
casing of the sausage (this allows the juices of the sausage to flow
out of the sausage into the loin as the sausage heats up). Run
the link of sausage into the center of the loin where you made the
X-cut.
Now use the simple 1-2-3 method of applying Worcestershire sauce on the
loin then applying Texas BBQ Rub over the entire loin. Simply put the
loin of the smoker and cook for approx 4 hours at 210 to 220 degrees.
If your smoker is running hotter, say 235 the cooking time will be
approx 3 hours.
Cook to an internal temperature of 145 to 150 degrees. Take the loin
off the pit and let it rest for about 10 minutes before slicing. Cut in
¼ inch slices. The slices will look like a bulls-eye with the sausage
in the middle of the slice of loin and the juices from the sausage will
have run into the loin giving it a great taste internally.
PINK BLUEBERRY
LEMONADE
~Shared by Treva,
NC
Serves 4 (4 1-cup servings or 1 quart)
1/3 cup sugar
1 & 1/4 cups fresh blueberries, divided
1/3 cup lemon juice
1 lemon, sliced (optional)
In a 1 quart glass measuring cup, combine the sugar, 2 tablespoons of
the blueberries and 1/2 cup water. Microwave on high until hot, about 1
minute. Stir until the sugar dissolves. Add the lemon juice and enough
water to make 1 quart. Chill. Fill tall glasses with ice cubes, then
add the chilled blueberry mixture and the remaining berries, dividing
equally. Garnish with lemon slices, if desired.
BERRY RHUBARB PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 cup fresh blackberries
1 cup raspberries
2 cups rhubarb, cut into 1/2 inch pieces
3/4 cup white sugar
1/4 cup all-purpose flour
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
4 tablespoons ice water
1 tablespoon butter, melted
1 teaspoon lemon juice
1 1/2 tablespoons half-and-half cream
2 tablespoons white sugar
To Make Filling: In a medium bowl, combine blackberries, raspberries,
and rhubarb. In a separate bowl, mix together 3/4 cup sugar and 1/4 cup
flour. Sprinkle over fruit mixture and stir gently. Cover bowl and
refrigerate overnight.
To Make Crust: In a large bowl, mix 2 cups flour with salt. Cut in
shortening and 2 tablespoons butter until texture is like coarse
cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller
portion, add water and mix to form a paste. Add this mixture back to
the rest of flour mixture and stir just until dough forms a ball. Allow
to rest at least 20 minutes before rolling out. Divide dough in half.
Roll out bottom crust and place in 9 inch pie pan.
Preheat oven to 400 degrees F (200 degrees C).
Mix 1 tablespoon melted butter and lemon juice into fruit filling, then
spoon into pastry-lined pie pan. Roll out top crust and place over
filling. Crimp edges and cut steam vents in top. Brush lightly with
half and half and sprinkle lightly with sugar.
Bake in preheated oven for 10 minutes. Reduce temperature to 350
degrees F (175 degrees C) and bake an additional 40 to 50 minutes,
until crust is golden brown.
AMBROSIA MACAROONS
~Shared by Marilyn
M., Canton, OH
1/2 cup unsalted butter (room temperature)
3/4 cup sugar
1/8 tsp salt
2 tsp finely grated orange peel
3 large eggs
24 oz flaked coconut, sweetened (6 cups firmly packed)
6 oz bittersweet chocolate, melted
Position rack in center of oven; preheat to 325 F. Line 3 large rimmed
baking sheets with parchment; set aside. Using electric mixer, beat
butter in large bowl until smooth. Add sugar and salt; beat until
blended. Beat in orange peel, then eggs, 1 at a time. Mix in
coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2
inches apart. Bake macaroons, 1 sheet at a time, until golden on bottom
and browned in spots, 25 to 30 minutes. Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. Chill on sheets until
chocolate is firm, about 30 minutes.
ORANGE-ORANGE CAKE
(With Orange Filling
and Orange Butter
Cream Frosting)
~Shared by Jean,
Syracuse, NY
CAKE:
1/2 cup butter
1 1/2 cups sugar
1 tablespoon grated fresh orange peel
2 1/4 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1/4 cup fresh orange juice
4 large egg whites, beaten stiff
ORANGE FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 1/2 teaspoons fresh grated orange peel
1/4 teaspoon salt
3/4 cup orange juice
1/4 cup water
2 large egg yolks
2 tablespoons butter
ORANGE BUTTER CREAM FROSTING:
6 tablespoons butter
4 1/2 cups confectioners' sugar, sifted
1 tablespoon grated fresh orange peel
A Dash salt
4 to 6 tablespoons orange juice
CAKE:
Beat butter with sugar until fluffy. Add orange peel. Sift flour,
baking powder, baking soda, and salt and add to butter mixture. Combine
water and orange juice and add alternatively with dry ingredients,
beating well. Gently fold in egg whites. Pour into two 8-inch round
greased and floured cake pans.
Bake in preheated 375 F oven about 30 minutes (or until cake tests
done). Cool five minutes and remove from pans. When cool, spread Orange
Filling between layers and frost top and sides with Orange Butter cream
Frosting.
ORANGE FILLING:
Combine sugar, cornstarch, orange rind and salt in heavy saucepan.
Gradually blend in orange juice, water and beaten egg yolks. Cook over
medium heat, stirring constantly until mixture thickens. Cook three
minutes. Remove from heat and stir in butter. Cool before spreading
between layers.
ORANGE BUTTER CREAM FROSTING:
In small deep bowl, cream butter, confectioners sugar, orange rind,
salt and orange juice to spreading consistency. Beat until smooth and
creamy.
Source: Citrus Lovers Cook Book, Golden West Publishers
TEXAS BBQ RUB'S
PRIZE-WINNING CREAMED
CORN
~Shared by Johnny,
LA
A great side dish for BBQ or for whatever you are serving as a main
dish. Easy and absolutely mouthwatering good.
1 pound bag of frozen corn kernels
1/4 cup of Texas BBQ Rub
1 eight ounce bar of cream cheese softened
1 jalapeno chopped fine (add to your taste preference), or ¼ cup of
salsa, or a small can of Rotel
¼ cup of butter or margarine
Tip: If you are using the chopped jalapeno for this recipe you can also
chop up about ½ of a small tomato to add some robust red color to the
corn dish. Makes it look pretty.
Put corn and butter in a saucepan and cook on low heat until the corn
begins to thaw out a little. While the corn is cooking, in a separate
bowl combine the bar of softened cream cheese, Texas BBQ Rub and add
the hot stuff (your choice here, see above). Stir until these are mixed
thoroughly and then pour over the corn. Continue to cook a few minutes
until all ingredients are melted down and mixed well. Set off burner
for a couple of minutes uncovered and the mixture begin to thicken.
Serve hot with your favorite meat.
You can also do this on the pit while you are cooking. Just place the
corn and all ingredients in a small aluminum pan and cover and heat on
the pit. You may need to stir one or twice. The last few minutes of the
cooking you can remove the cover and let the smoke from the pit add
some wood smoke flavor.
You can also do this dish in a slow cooker (crock pot). Use the low
temperature to avoid burning the cream cheese.
HOMEMADE FRANGOS
(COPY CAT RECIPE)
~Shared by Treva, NC
1 & 1/3 cups powdered sugar
2 sticks butter
1 egg
1 tsp vanilla
1 cap mint extract
1 12 ounce package chocolate chips
Dipping Chocolate (like those discs Wilton sells…or better quality if
you can find it) In a mixer, beat the sugar and butter until
smooth. Scrape down the sides of the bowl. Add the egg, vanilla
and mint and beat again. Melt the chocolate chips in the microwave or a
double boiler and add to the sugar mixture. Spread in a buttered 8 X 8
pan and cool in the freezer for 30 minutes. While the fudge is cooling,
melt the dipping chocolate according to package directions. Cut the
fudge into 1 X.5 inch rectangles and dip in the melted dipping
chocolate. You must refrigerate these because of the raw egg.
RANGE RIDERS STEW
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Ingredients
1/2 lb green cooking Apples
5 Tblsp Butter
3/4 lb Beef already cooked
1/2 cup bread crumbs
dash Nutmeg
1/4 lb Onions sliced
Salt
3 lbs cooked sliced Potatoes
pepper
3 cups gravy
Add Onions to melted Butter band brown, remove Onion rings, melt rest
of Butter and saute Apple slices. Layer 1/3 of Potatoes, Meat, onion
rings and Apples. Season with Salt, Nutmeg and Pepper. Repeat layering
until all ingredients are used. Pour gravy over top.
Butter breadcrumbs and layer over all. Bake @ 350°F for 1 hour.
SYMPHONY BROWNIES
~Shared by Marilyn
M., Canton, OH
1 box Brownie Mix, prepared according to package directions (See note
below)
2 (8 oz) Symphony Bars (can use other milk chocolate bar)
Spray an 8x8 baking dish lightly with cooking spray. Prepare brownie
batter then spread half in bottom of pan. Top with chocolate bars. Pour
remaining brownie batter over top of chocolate bars and gently spread
to cover. Place in 325 degree* oven and bake for 45-50 minutes. Allow
to cool completely before cutting. ENJOY! (and believe me, you will!)
*Note:
Lower oven temperature just a bit since these brownies are the amount
for a 9x13 pan but we're baking them really thick in an 8x8 pan.
Lowering our temperature will help them cook evenly instead of the
outside getting done before the middle does.
AMISH TOMATO FRITTERS
~Shared by Jean,
Syracuse, NY
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying
In large bowl combine flour, baking powder, sugar, salt and basil. Cut
tomatoes in 1/2-inch pieces and drain. Add them, along with onion,
parsley and Worcestershire sauce to flour mixture, but do not mix.
In small bowl beat eggs and add to flour-tomato mixture. Blend lightly
with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop
batter by tablespoon, patting down with back of spoon. Fry until golden
brown on one side, then turn and fry other side. Keep fritters warm
until serving time.
Makes 26 fritters or 4 to 6 servings.
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KUNG PAO SHRIMP
~Shared by Treva, NC
Take ten minutes to create a memorable Asian-style meal that your
family will love.
Yield: 4 servings (serving size: 1 1/4 cups)
1 tablespoon low-sodium soy sauce, divided
1 & 1/2 teaspoons dry sherry, divided
2 teaspoons cornstarch
1 pound peeled and deveined medium shrimp
1 tablespoon peanut oil
1/4 cup chopped dry-roasted peanuts
1 tablespoon minced peeled fresh ginger
1 tablespoon minced fresh garlic
1/2 teaspoon crushed red pepper
1 & 1/2 cups thinly sliced celery
1 cup chopped red bell pepper
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon rice vinegar
1/4 teaspoon salt
2 tablespoons green onion strips
1. Combine 1 teaspoon soy sauce, 1 teaspoon sherry, cornstarch, and
shrimp.
2. Heat oil in a wok over high heat. Add peanuts and next 3
ingredients; stir-fry 30 seconds. Stir in celery and bell pepper;
stir-fry 2 minutes or until crisp-tender. Add shrimp mixture; stir-fry
2 minutes. Add remaining 2 teaspoons soy sauce, 1/2 teaspoon sherry,
and broth. Bring to a simmer; cook 1 minute or until slightly
thickened. Remove from heat; stir in vinegar and salt. Top with onions.
Nutritional Information per serving Calories: 224; Fat: 9.1g; Saturated
fat: 1.5g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 3.1g;
Protein: 25.9g; Carbohydrate: 9.1g; Fiber: 2.3g; Cholesterol: 172mg;
Iron: 3.4mg; Sodium: 574mg; Calcium: 91mg
Source: Cooking Light, December 2009
LOW FAT "FRIED" RICE
~Shared by Maggie,
TX
Ingredients
3 c white or brown rice
1 c cabbage
1/2 c carrots
1/2 c egg beaters
1/4 c raw onions
1/2 c cooked broccoli
1/2 c yellow sweet corn
1 tbsp olive oil
2 tbsp sesame oil
2 tsp garlic
2 tsp ginger root
Directions
Heat a skillet or wok, add the olive oil. Chop all veggies into bite
size pieces, add to hot skillet with garlic and ginger. Keep cabbage
separate (it cooks faster). Cook veggies for 5 mins stirring a couple
times. Push veggies to the side of skillet/wok and add egg beaters
cooking til set. Add cabbage, stir til slightly done then add rice and
sesame oil. Heat through and eat.
* Using leftover rice is best, or at least cooked then refrigerated
* I also use any leftover meats or veggies
* Can be strictly vegetarian
Number of Servings: 4
Nutrition Info:
Calories: 259.7 Fat: 6.3g Carbohydrates: 42.9g Protein: 7.9g
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TURKEY LONDON BROIL
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 4 cloves garlic, finely chopped
- 1/3 cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- 1 boneless, skinless turkey breast (2 pounds)
DIRECTIONS
Combine garlic, oil, lemon rind and juice, oregano, parsley, salt,
pepper and wine in a 13x9x2-inch baking dish.
Place turkey breast, smooth side down, on a cutting board. Starting in
center of thickest part on one half of the breast, cut meat
horizontally in half but not all the way through. Spread meat out like
an open book. Press lightly on thickest parts to make a rectangle of
even thickness.
Place turkey in marinade in dish; turn several times to coat
thoroughly. Cover and refrigerate at least 1 hour to marinate.
Heat broiler, or prepare a charcoal grill with hot coals, or heat a gas
grill to medium-high. Place broiler pan or grill rack 4 inches from
source of heat.
Remove turkey from marinade. Bring marinade to boiling in a small
saucepan; boil 5 minutes. Broil or grill turkey 8 to 10 minutes per
side or until internal temperature registers 170 degrees on an
instant-read thermometer; baste with marinade every minute until last 3
or 4 minutes. Let turkey rest about 5 minutes. Cut into 1/4-inch-thick
slices.
Nutritional Information Per Serving: Calories: 297, Protein: 37,
Sodium: 158 mg, Cholesterol: 102 mg, Carbohydrates: 2 g; Fat: 14
Diabetic Exchanges: 4-1/2 Low-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
MEDITERRANEAN-STYLE
SHRIMP VEGETABLE
SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings (about 1-1/2 cups each)
INGREDIENTS
- Olive oil cooking spray
- 2 cups sliced mushrooms
- 1 medium onion, chopped
- 1/2 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (16-oz) reduced-sodium whole tomatoes, undrained,
coarsely chopped
- 1 can (8 ounces) reduced-sodium tomato sauce
- 1 pound peeled, de-veined shrimp
- 1-2 cups vegetable broth
- 1/2 cup dry white wine or orange juice
- 1/2 - 1 cup clam juice
- 2 strips orange rind (3 x 1/2 inch)
- 2 bay leaves
- 1 teaspoon dried marjoram leaves
- 1/2 - 3/4 teaspoon dried savory leaves
- 1/4 teaspoon fennel seeds, crushed
- Salt and pepper, to taste
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Add mushrooms, onion, bell pepper, and garlic; saute, covered,
until vegetables are tender, 8 to 10 minutes.
Add remaining ingredients, except salt and pepper; heat to boiling.
Reduce heat and simmer, covered, 10 to 15 minutes. Season to taste with
salt and pepper.
Nutritional Information Per Serving: Calories: 121; Protein: 14.8 g;
Sodium: 211 mg; Cholesterol: 115.6 mg; Carbohydrates: 10.7 g; Fat: 1.1
g Exchanges: 2 Vegetable, 1 Meat
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
SPICY CHICKEN THIGHS
~Shared by Mary S.,
Nashville, TN
Yield: 4 chicken thighs (4 servings)
INGREDIENTS
- 4 medium to large skinless chicken thighs (1-1/2 pounds)
- One 8-ounce container plain low-fat yogurt
- 1/4 cup hot salsa or picante sauce
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
DIRECTIONS
Place the chicken in a glass dish. In a small bowl, combine the yogurt,
salsa, curry powder, and cumin. Pour over the chicken, turning to coat.
Cover and refrigerate at least 6 hours or up to 24 hours.
Heat the oven to 375 degrees F. Transfer the chicken and sauce to an
oven proof dish prepared with nonstick pan spray. Bake, uncovered, 40
to 45 minutes, or until the chicken is tender and cooked through.
Nutritional Information Per Serving: Calories: 186; Protein: 22 g;
Sodium: 139 mg; Fat: 8 g; Carbohydrates: 5 g; Cholesterol: 73 mg;
Sugars: 4 g Exchanges: 1 Vegetable, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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HALIBUT WITH TOMATO-BASIL SAUCE
~Shared by Maggie,
TX
A well-seasoned tomato salsa dresses up these tender, flaky fillets.
2 Servings
Prep: 15 min. + marinating
Grill: 10 min.
Ingredients
1 tablespoon lemon juice
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary,
crushed
1-1/2 teaspoons olive oil
1/4 teaspoon salt Dash pepper
2 halibut fillets (6 ounces each)
1/4 cup diced seeded tomato
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon chopped green onion
1-1/2 teaspoons red wine vinegar
1/4 teaspoon grated orange peel
Directions
In a large resealable plastic bag, combine the lemon juice, rosemary,
oil, salt and pepper; add halibut. Seal bag and turn to coat;
refrigerate for up to 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack.
Grill halibut, covered, over medium heat or broil 4 in. from the heat
for 4-5 minutes on each side or until fish flakes easily with a fork.
In a small saucepan, combine the remaining ingredients. Cook over
medium heat until heated through. Serve with fish.
Nutrition Facts: 1 halibut fillet with 3 tablespoons sauce equals 203
calories, 5 g fat (1 g saturated fat), 54 mg cholesterol, 168 mg
sodium, 2 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchange:
5 lean meat.
Source: Taste of Home 2012
DILL HAVARTI-STUFFED
CHICKEN BREASTS
~Shared by Maggie,
TX
Prep Time 10 Minutes
Total Time 30 Minutes
Makes 2 servings
Chicken:
2 boneless skinless chicken breasts
4 oz dill Havarti cheese, sliced
1 tablespoon butter, melted
1/4 teaspoon Italian seasoning
Salt and freshly ground pepper to taste
Salad:
1 medium tomato, sliced
1/2 cup sliced English (seedless) cucumbers
2 teaspoons olive oil
Salt and freshly ground pepper to taste
Heat oven to 400°F. Lightly spray small shallow baking dish with
cooking spray. Cut a pocket in each chicken breast by making a
horizontal slit along thin long edge, being careful to not cut through
to opposite side. Place sliced cheese in pockets. Brush chicken with
melted butter; sprinkle with Italian seasoning, salt and pepper. Place
in baking dish. Bake uncovered 20 minutes or until juice of chicken is
clear when center of thickest part is cut (at least 165°F). On each of
2 plates, arrange tomato and cucumber slices. Drizzle with oil;
sprinkle with salt and pepper. Place 1 chicken breast on each plate.
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SOUR CREAM CHICKEN CASSEROLE
Ingredients
1 lb. boneless skinless chicken breasts
1 8 oz. container sour cream
1 can cream of chicken soup
1 roll Ritz crackers
1 stick margarine, melted
Directions
Preheat oven to 400 degrees. Brown chicken and cut into cubes. Place in
an 8 inch square casserole dish. Mix cream of chicken soup and sour
cream in a medium bowl and spread mixture over chicken. Crush crackers
and sprinkle over soup mixture. Drizzle butter over crackers. Bake
approximately 30 minutes or until bubbly and crackers are slightly
browned.
HUEVOS RANCHEROS
Prep Time: 30 min
Cook Time: 15 min
Level: Intermediate
Serves: 4 servings
Ingredients
Ranchero Sauce:
1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
Directions
To make the Ranchero Sauce, in a medium pot, heat the oil over
medium-high heat. Add the onions and bell peppers, and cook, stirring,
for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic,
and cook, stirring, for 30 seconds. Add the tomatoes and their juices
and cook, stirring, for 2 minutes. Add the stock and simmer until
thickened, about 15 minutes. Remove from the heat and add the cilantro.
Adjust the seasoning, to taste, and cover to keep warm.
In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high
heat. Add 1 tortilla and cook until warmed through and just starting to
brown about 30 seconds. Turn and cook on the second side. Remove, cover
to keep warm, and repeat with the remaining oil and tortillas.
In 2 medium skillets, melt 1 tablespoon of butter each, over
medium-high heat. Break 4 eggs into each skillet and fry until
beginning to set, about 1 minute. Sprinkle the eggs with the cheese and
cover to finish cooking, about 1 1/2 minutes.
Place 1 warm tortilla on each of 4 plates and spread each with 2
tablespoons of warm refried beans. Place 2 eggs on top of each tortilla
and top with the warm Ranchero Sauce. Serve immediately.
Source: Emeril Lagasse, 2002
PIZZA DIP
2-8 oz packages of cream cheese, soft
1 cup of mayonnaise
1 cup of mozzarella cheese + 1 1/2 cups for topping
1/4 cup of parmesan cheese
3 tablespoons of green onion
1 cup of pizza sauce or marinara
Toppings: pepperoni, olives, mushrooms, red onion, hamburger,
bell pepper, bacon, etc.
Preheat oven to 350.
In a medium bowl, combine soft cream cheese, mayonnaise, 1 cup of
mozzarella cheese and the parmesan cheese. Stir well.
I use a round stone ware oven proof pan to cook my dips in. It
measures 12 inches across. The smaller the pan the thicker the
dip, the larger the pan would result in a thinner cream cheese
base. I have made both and they are both delicious.
The thicker dip may require a few more minutes to cook.
Spread the pizza sauce next.
Sprinkle the cheese over the sauce.
Decide on your toppings and scatter those around the top of the cheese.
Bake your dip for 25 minutes or until bubbly.
Serve with chunks of French bread.
This dip is very hot when it comes out of the oven. Please be
careful. The cheese makes it stringy and gooey.
Source: http://www.simply-gourmet.com/2012/08/188-pizza-dip.html
CHEESY MACARONI AND
CHEESE
Note: you can half this recipe.
16 oz macaroni pasta (any shape shape you like)
1/2 C butter
1 tsp salt
1/2 tsp pepper
1/2 C flour
3 1/2 C milk, warmed
1/4 C white wine (or sub w/chicken broth)
1/2 lb Velveeta cheese, cubed
1/2 lb cheddar, cubed
1/2 C panko bread crumbs
1 Tbl parsley
2 Tbl butter, melted
Heat 350' oven. Grease 9x13 glass dish ( 8x8 or round casserole, if
making half the recipe).
Cook pasta for about 2-3 minutes less than called for, drain, set
aside.
In a saucepan, melt 1/2 C butter, salt pepper, once melted add flour,
stir until smooth. Let cook for 1 minute. Add milk, wine, bring to a
boil, whisking. Add cheeses and stir until melted. Pour over cooked
pasta and add to greased dish. Combine the panko, parsley and melted
butter in a small bowl. Sprinkle macaroni with panko topping, bake
uncovered 30 minutes.
Source: http://mommyimhungry.blogspot.com/2011/08/cheesy-macaroni-and-cheese.html
CHICKEN AND RICE SOUP
1/2 cup chopped celery
1 pound boneless chicken breast halves, cooked and diced
3 (14. 5 ounce) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup converted long-grain white rice
1 tablespoon dried parsley
2 teaspoons lemon and herb seasoning
Combine celery, chicken pieces, chicken broth, water, mixed vegetables,
rice, parsley, and herb seasoning into a slow cooker. Cover, and cook
on low 6 to 8 hours. If soup is too thick, add more water to dilute and
allow 15 minutes of additional cooking time.
LEMON YOGURT POUND
CAKE
2 tsp baking powder
1/2 cup butter or margarine, softened
4 large eggs
1/4 tsp almond extract
6 oz carton non fat lemon yogurt
1 cup sugar or Splenda
1/2 tsp salt
2 cups flour
IN BOWL, stir together flour, baking powder and salt. Set aside. In a
bowl, beat together butter and sugar until light and fluffy. Beat in
eggs, yogurt, almond extract until blended. Add reserved flour mixture,
beating until blended.
POUR mixture into a greased and floured 9x5x3" loaf pan. Bake in 325
degree oven 1 hour and 10 min. or until done. Cool 10 min. Remove from
pan and cool completely.
SERVE---with no sugar added vanilla ice cream, if desired.
Makes 12 servings
CHEESY CHICKEN,
BACON & AVOCADO
QUESADILLAS
4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter
Arrange bacon on a cooling rack (like for cookies) and set it on top of
sheet pan. If you don’t have a cooling rack, you can just put the bacon
straight on the sheet pan. Or in a 9×13 baking dish. Either way will
work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins
per side.
Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the
scallions and saute about 2-3 mins until softened. Add the chicken in a
single layer, season with salt and pepper, and cook for about 5 mins or
until chicken is golden and cooked through, flipping just once during
cooking. Remove the chicken and scallions to a plate and rinse out the
skillet.
Add about 1/2 tbsp butter to the skillet over medium heat. When foamy,
add a tortilla and swirl it around to get it nice and buttery. Layer
one side of the tortilla with chicken, bacon, avocado, and a little
cheese. Use tongs to flip the other half of the tortilla over and press
down. Cook the tortilla for about 1-2 mins on each side or until golden
brown and crispy.
Repeat with the rest of the tortillas, adding a little more butter for
each tortilla as needed. Eat & enjoy!
Makes 4 quesadillas.
Source: kevinandamanda.com
http://kevinandamanda.com/
CHOCOLATE TRUFFLES
8 oz bittersweet chocolate, chopped
2 tbs coffee, hazelnut or orange liqueur
1/2 tsp salt
1 cup unsweetened cocoa powder
2 tsp vanilla
8 oz semisweet chocolate, chopped
1 cup heavy cream
IN A SAUCEPAN, bring cream to a simmer. Remove from heat. Add chocolate
and stir until its melted and the mixture is smooth. Stir in liqueur,
vanilla and salt. Pour the mixture into a shallow bowl and let stand 15
min. Cover with plastic wrap and refrigerate until firm, 2 hours.
PLACE cocoa in a bowl. Scoop enough chocolate to make a 1" ball. Roll
the ball in cocoa and place in an airtight container. Repeat with the
remaining chocolate, placing wax paper between each layer of truffles.
Refrigerate. Serve at room temp.
MAKES 50 TRUFFLES.
TIP---For variety, roll some truffles in finely chopped roasted
pistachios or almonds, shredded coconut, crushed toffee or powdered
sugar.
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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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