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A
to Z
Recipes
September 23,
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. I thought
Autumn was here but the temperatures came back up the next day ;-) At
least they remain under three digits. That's always a good thing! A
bunch of great recipes is even better and that's what your friends have
shared here. Special thanks to all who did!
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
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
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A Spare Thought
~Shared by Treva, NC
Happiness comes when we stop complaining about the troubles we have,
and say thanks to GOD for the troubles we don’t have.
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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HAPPY FALL Y'ALL
~Shared by Treva, NC
Tumbling leaves of red and gold
Are drifting from the trees
A shifting of the seasons
Will bring a cooling breeze.
Pumpkins in the cornfields
Gold among the brown
Leaves of rust and scarlet
Trembling slowly down
Birds that travel southward
Lovely time to play
Nothing is as pleasant
As an autumn day!
By all these lovely tokens
September days are here
With summer's best of weather
And autumn's best of cheer!
HAVE A WONDERFUL
FALL!
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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Making Better Muffins
For nicely rounded muffin and quick-bread tops, grease only the bottom
and halfway up the side of the pan so the batter can cling to the sides
and rise. If you only have one muffin pan and want to cool it quickly
before refilling it with batter, turn it over and run cool water over
the underside so you won't wet the muffin cups.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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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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IRRITATING THINGS
~Shared by Treva, NC
There's always a car riding your tail when you're slowing down to find
an address.
You open a can of soup and the lid falls in.
There's a dog in the neighborhood that barks at everything.
You can never put anything back in a box the way it came.
You slice your tongue licking an envelope.
Your tire gauge lets out half the air while you're trying to get a
reading.
You wash a garment with a tissue in the pocket and your entire laundry
comes out covered with lint.
The car behind you blasts its horn because you let a pedestrian finish
crossing.
A piece of foil candy wrapper makes electrical contact with your
filling.
You set the alarm on your digital clock for 7 p.m. Instead of 7 a.m.
People behind you on a super-market line dash ahead of you to a counter
just opening up.
You can't look up the correct spelling of a word in the dictionary
because you don't know how to spell it.
You have to inform five different sales people in the same store that
you're just browsing.
You had that pen in your hand only a second ago and now you can't find
it.
You reach under the table to pick something off the floor and smash
your head on the way up.
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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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:
PEACHES AND CREAM
CORNBREAD WITH MAPLE
SAUSAGE
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 (8 oz.) container cream cheese spread
1/3 cup sugar
1 tablespoon Crisco® Pure Vegetable Oil
1 pound maple pork sausage Crisco Original No-Stick Cooking Spray
2/3 cup milk
1 large egg
1 (6 oz.) package Martha White® Buttermilk Cornbread and Muffin Mix
2 tablespoons firmly packed light brown sugar
1 (15 oz.) can sliced or diced peaches, drained
Instructions
HEAT oven to 400°F. Stir together cream cheese and sugar in small bowl.
HEAT oil in 10-inch Lodge® cast iron skillet over medium heat. Add
sausage and cook, breaking up meat with wooden spoon, until no longer
pink. Drain. Wipe out skillet with paper towel. Spray skillet with
no-stick cooking spray. WHISK together milk and egg in large bowl. Stir
in cornbread mix and brown sugar until smooth. Stir in peaches and
cooked sausage. Pour into prepared skillet DROP small spoonfuls of
cream cheese mixture evenly over cornbread mixture. Bake 20 to 25
minutes until lightly browned. Cool 5 minutes. Makes 6 servings.
Source: Martha White
SUN-DRIED TOMATO
BASIL BAGELS
~Shared by Doe,
Oliver, B.C., Canada
ABM (automatic bread machine) recipe.
Makes 8
Preheat 400
Preheated baking stone or baking sheet lightly greased.
The star attraction of a special luncheon, add smoked turkey, crisp
lettuce, tomato slice, fresh parmesan, crisp slice bacon.
1 c tomato vegetable juice
2 tbsp sugar
2 1/2 c flour
1/3 c snipped sun dried tomatoes
2 tsp yeast
Measure ingred into pan, select dough cycle. Remove dough to a lightly
floured surface, cover with lg bowl, let rest 10-15 mins. Shape dough
into a cylinder 12 inches long. Cut into 8 portions 1 1/2 inches wide.
Push thumbs thru center of each piece, pull into bagel shape, rounding
all surfaces. Place on prepped baking sheet, cover let rise 30-45 mins.
Boil water & sugar, proceed. Bake on preheated baking stone or
prepped baking sheet 15 mins.
Tip- Snip soft sundried tomatoes into large ½ inch pcs for an extra
burst of tomato goodness. Use thyme or oregano in place of basil.
PIZZA BURGERS
~Shared by Luanne,
FL
1 pound lean ground beef
1 can pizza sauce -- (15 ounces)
1 teaspoon dried oregano
1/2 medium onion
1/2 medium green pepper
1 ounce sliced pepperoni
6 hamburger buns -- split
1/2 cups shredded mozzarella cheese
1/2 cups sliced fresh mushrooms
In a skillet, brown beef: drain. Stir in pizza sauce and oregano. In a
food processor, chop onion, green pepper and pepperoni; add to the beef
mixture. Simmer for 20-25 minutes. Spoon mixture onto buns; top with
cheese and mushrooms. Serve immediately. Yield: 6 servings
INDIAN SPICE GRILLED
CAULIFLOWER
~Shared by Mary H.,
Montreal, Canada
Makes 4 servings.
This flavorful recipe pairs nicely with lamb.
3 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon ground coriander
1/2 teaspoon grated fresh ginger
1/8 teaspoon crushed saffron threads, optional
1/4 teaspoon ground cardamom
1 tablespoon minced garlic
1 head cauliflower, cut into florets
In a large frying pan, cook butter over medium heat until golden brown
- no darker. Combine the cinnamon, coriander, ginger, saffron,
cardamom and garlic - and stir this mixture into the butter. Add
the cauliflower, stirring to coat the florets with the sauce and cook
for 3 to 4 minutes, stirring occasionally.
Transfer the florets to a grill basket; save any sauce for
basting. Grill the vegetables over high heat, basting and turning
frequently for a few minutes: you want them crunchy tender, not
overcooked. Serve.
CHILES RELLENOS
STRATA
~Shared by Johnny,
LA
By Kate Ramos.
TIME/SERVINGS
Total Time: 2 hrs 30 mins, plus overnight to set
Makes: 8 to 10 servings
INGREDIENTS
4 large, fresh poblano chiles
2 tablespoons olive oil
1 medium red onion, minced
Freshly ground black pepper
Butter, for coating the baking dish
1 pound sourdough bread, cut into 1-inch cubes
1 3/4 cups sour cream (1-pound container), plus more for topping if
desired .
1/2 cup Tomatillo Salsa, plus more for topping if desired .
1/4 cup minced fresh cilantro
10 large eggs
3 1/2 cups half-and-half
1 tablespoon kosher salt, plus more as needed
INSTRUCTIONS
If you have a gas stove, lay one poblano at a time over high heat,
turning occasionally, until the skin is black on all sides, about 8
minutes per chile. Alternatively, turn on the oven to high broil. Once
heated, place the poblanos on the top rack and broil until the skin is
black on all sides, about 8 minutes. Place in a heatproof bowl, cover
with plastic wrap, and set aside until the chiles are cool enough to
handle, about 10 to 15 minutes. Peel off the skins, remove the seeds,
and cut the chiles into large dice.
Heat the oil in a medium frying pan over medium heat. Add the onion,
season well with salt and pepper, and cook until tender and
translucent, about 5 to 7 minutes. Set aside.
Coat a 13-by-9-inch baking dish with butter and set aside. In a large
bowl, combine the bread, poblanos, sour cream, sautéed onion, salsa,
and cilantro until everything is coated in sour cream. Transfer the
mixture to the baking dish and set aside.
Whisk the eggs with the half-and-half in a separate large bowl; season
with the measured salt and a good amount of pepper. Pour the custard
over the bread mixture. Cover and refrigerate overnight.
Heat the oven to 350°F. Remove the strata from the refrigerator about
20 to 30 minutes before you plan to bake it. Bake until the strata is
puffed, golden brown, and slightly set in the center, about 50 to 55
minutes. Serve hot, and top with salsa and sour cream as desired.
Beverage pairing: Segura Viudas Reserva Heredad Brut Cava, Spain. This
excellent brunch dish would naturally be paired with a good bubbly.
This handcrafted cava from the Catalan section of Spain brings fresh
lime and lemon overtones to add a spritz to the dish, while having low
enough alcohol and enough sweetness to not clash with any heat that may
come from the chiles.
STREUSEL KUCHEN
~Shared by Treva, NC
"I made a family cookbook for my German grandmother's 100 birthday.
Relatives and her 11 brothers and sisters sent the recipes and I
believe this one is the oldest."
Yield one 9 x 12 inch pan
3/4 cup white sugar
1/4 cup shortening
1 egg, beaten
1/2 cup milk
1 & 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x12 inch
pan. Mix together the sugar, shortening, egg, milk, flour, salt and
baking powder. Prepare the streusel by mixing together the brown sugar,
cinnamon, flour, butter and pecans. Spread cake mixture in pan and
spread streusel mixture on top. Swirl ingredients together. Add the
rest of streusel over top and bake for 20 to 25 minutes.
Source: Recipe Rampage
FLUFFY LEMON SQUARES
~Shared by Marilyn
M., Canton, OH
1 1/2 cups crushed vanilla wafers (about 45)
1/3 cup chopped pecans
6 Tbsp. butter, melted
1/2 cup heavy whipping cream
2 (3 oz) packages lemon gelatin
1 1/4 cups boiling water
1 (3.4 oz) package lemon instant pudding mix
1 pint lemon sherbet
Combine wafer crumbs, pecans and butter in small bowl; set aside 1/4
cup for topping.
Press remaining crumb mixture into ungreased 11x7-inch dish.
Cover and refrigerate 30 minutes.
Meanwhile, in small bowl beat cream until stiff peaks form; set aside.
In large bowl dissolve gelatin in boiling water. Add pudding mix;
beat on low speed for 2 minutes. Add sherbet, beat on low for 1 minute
or until solid-set. Fold in whipped cream. Spread over crust;
sprinkle with reserved crumb mixture.
Refrigerate for 1 hour or until set.
Yield - 12 servings.
SLOPPY JOES
~Shared by Jean,
Syracuse, NY
1 1/2 pounds ground beef
1 cup onion chopped
2 cloves garlic minced
3/4 cup ketchup
1/2 cup green pepper chopped
1/2 cup celery chopped
1/4 water
2 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
Brown ground beef, onion & garlic until meat is browned & onion
is tender. Drain off fat. In crockpot, combine remaining ingredients.
Stir in meat mixture. Cover; cook on low heat for 6-8 hours or on high
heat for 3-4 hours. Spoon into buns.
BLUEBERRY DUMP CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan.
Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with
ice cream.
BLUE CHEESE POTATO
SALAD
~Shared by Linda
H., Rosharon, TX
Yield: 4 servings
8 to 10 small to medium red potatoes, scrubbed and unpeeled
½ cup diced celery
2 Tbsp. diced red onion
¼ cup mayonnaise
¼ cup regular or light sour cream
¼ cup crumbled bleu cheese
1 Tbsp. chipotle-marinated vinegar (see Note)
¼ tsp. salt
1 tsp. crushed Caribe chile
Bring about three inches of water to a boil with 1 tsp. salt and add
the quartered potatoes. Cover and cook until fork tender, about 15
minutes. Drain water and stir in the remaining ingredients except the
Caribe chile and lightly toss together; do not mash potatoes.
Taste and adjust seasonings. Garnish with Caribe chile.
Note: Soak a chipotle chile in cider vinegar for a day before using the
vinegar.
Source: Jane Butel's Southwestern Grill
TEXAS BEEF SKILLET
~Shared by Johnny,
LA
Enjoy a classic Texan combination of beef and beans with a kick of
chili powder. This is a quick and easy ground beef dinner made in the
skillet.
Serves: 6
Ingredients
1 pound ground beef
3/4 cup chopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic salt
16 ounces can tomatoes, cut up
15 1/2 ounces can red kidney beans
3/4 cup quick-cooking rice
3/4 cup water
3 tablespoons chopped green pepper
3/4 cup shredded sharp American cheese (3-oz)
Instructions
1. In skillet, cook ground beef and onion till beef is brown and onion
is tender; drain off fat.
2. Sprinkle meat mixture with chili powder, salt and garlic salt. Stir
in undrained tomatoes, undrained beans, uncooked rice, water and green
pepper.
3. Cover and simmer, stirring occasionally, for 20 minutes.
4. Top with cheese. Cover and heat till cheese melts, about 3 minutes
longer. Sprinkle with crushed corn chips, if desired.
MUSHROOM AND SPINACH
CUPS
~Shared by Treva, NC
Prep Time 15 minutes
Total Time 25 minutes
Yield Serves 4
1 tablespoon olive oil
1/2 medium yellow onion, diced small
1 pound button mushrooms, trimmed and sliced
5 ounces baby spinach (5 cups)
1 & 1/2 cups shredded pepper Jack (6 ounces), divided
Salt and pepper
Cooking spray
6 flour tortillas (8-inch), warmed
1 avocado, sliced
Preheat oven to 450 degrees. In a large skillet, heat oil over medium.
Add onion and cook 3 minutes. Increase heat to medium-high, add
mushrooms, and saute until golden, 5 to 8 minutes. Transfer to a large
bowl, toss with spinach and 1 cup pepper Jack, and season with salt and
pepper.
Lightly coat 6 jumbo muffin cups with cooking spray and press tortillas
into cups. Divide vegetable mixture among cups and top with remaining
1/2 cup pepper Jack. Bake until cheese is melted and tortillas are
light golden and crisp, about 7 minutes. Serve tortilla cups topped
with avocado.
Source: Everyday Food, September 2012
GRASSHOPPER CAKE
~Shared by Marilyn
M., Canton, OH
1 box Betty Crocker Super Moist White Cake Mix with pudding in the mix
1 1/4 cup water
1/3 cup vegetable oil
3 egg whites
4 oz. Creme de Menthe (liqueur or syrup...I much prefer the liqueur!)
1 (16 oz) jar hot fudge topping (*See note below)
1 (8 oz) container Cool Whip, thawed
2 oz. Creme de Menthe
chopped Andes Mints for garnish, optional
Preheat oven to 350° for shiny metal or glass pan, or to 325° for dark
or nonstick pan. Spray bottom only of 9'' x 13'' pan with cooking spray.
In a large bowl, beat the cake mix, water, oil, and egg whites on low
speed for 30 seconds, then on medium speed for 2 minutes more. Scrape
the bowl occasionally. Batter will be a bit lumpy. Stir in the Creme de
Menthe. Pour into prepared pan and bake for 27 to 32 minutes, or until
toothpick inserted in center comes out clean. Be careful to not over
bake, as it will end up dry. Cool completely.
Gently spread the fudge topping evenly over the cake*. In a
medium bowl, stir together the Cool Whip and 2 ounces Creme de Menthe.
Spread mixture evenly over the fudge. If desired, garnish with chopped
Andes Mints. Store covered in the refrigerator.
*Note: If you REALLY like fudge a whole lot, use 2 jars of fudge.
CHICKEN A LA KING IN
TOAST CUPS
~Shared by Jean,
Syracuse, NY
Ingredients:
1 can (4 ounces) mushrooms, drained
¼ cup chopped green pepper
¼ cup butter
¼ cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 cup milk
1 cup diced cooked chicken
¼ cup chopped pimento
Directions:
Sauté mushrooms and green pepper in butter. Blend in flour, salt and
pepper. Let bubble. Slowly stir in chicken broth and milk; bring to
boiling over low heat, stirring constantly. Boil 1 minute. Add chicken
and pimento; heat through. Serve in Toast Cups.
To make Toast Cups, cut crust from day-old bread; brush lightly with
melted butter. Press into muffin pans or custard cups. Toast in oven at
350 degrees F for 15 to 30 minutes.
Serves six.
BEER-CHEESE
TRIANGLES WITH ZESTY
CHEESE SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 cups Original Bisquick® mix
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup beer or apple sauce
2 tablespoons butter or margarine, melted
1/4 cup sesame or poppy seed
1 loaf (8 oz) prepared cheese product, cut into cubes
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup Old El Paso® refried beans
Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix,
Cheddar cheese and beer until soft dough forms; beat vigorously 20
strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick
mix to coat. Shape into a ball; knead 5 times.
Press or roll dough into 16x10-inch rectangle. Cut rectangle into
2-inch squares (do not separate); cut squares diagonally in half.
Spread with melted butter; sprinkle with sesame seed. Separate
triangles and place on cookie sheet. Freeze until firm, about 1 hour.
Place frozen triangles in airtight container. Freeze up to 1 month.
Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place
triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and
beans over low heat, stirring occasionally, until cheese is melted and
sauce is hot. Serve triangles with sauce.
Source: Betty Crocker
HOT DOG CHILI SAUCE
~Shared by Johnny,
LA
1/2 lb. ground beef
1 tsp. chili powder
1 tsp. crushed peppers or cayenne
1/2 tsp. salt
6 oz. ketchup
Place meat in saucepan. Add a small amount of water and mash thoroughly
with a fork. Add other ingredients and simmer for 10 minutes. Serve on
hot dogs.
MEATBALL BUBBLE
BISCUITS
~Shared by Treva, NC
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated
buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut
in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated
1 Heat oven to 375°F. Separate dough into 10 biscuits. Separate each
biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2 Place 1 meatball half, cut side up, and 1 string cheese piece in
center of each dough round. Wrap dough around meatball and cheese,
pressing edges to seal. In un-greased 8- or 9-inch round cake pan,
place seam side down in single layer.
3 Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic
powder.
4 Bake 20 to 25 minutes or until golden brown and biscuits are no
longer doughy in center. Serve warm biscuits with warm marinara sauce
for dipping.
Source: Susan’s Daily Dose
MISSISSIPPI MUD
DESSERT BROWNIES
~Shared by Marilyn
M., Canton, OH
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
1/2 cup unsweetened cocoa
1/2 cup shortening
1 large egg
1/2 cup water
1 teaspoon vanilla extract
3/4 cup caramel sauce
1 cup miniature marshmallows
3/4 cup shelled pecan halves, chopped and toasted
3/4 cup semisweet chocolate morsels
Stir together first 5 ingredients in a large bowl; cut in shortening
with a pastry blender or fork until crumbly. Stir in egg, 1/2 cup
water, and vanilla. Spread mixture into a lightly greased aluminum
foil-lined 8-inch square pan.
Bake at 350F for 35 to 38 minutes or until center is set. Remove from
oven; spread with caramel sauce. Sprinkle with marshmallows and pecans,
and bake 6 to 8 more minutes.
Microwave chocolate morsels in a glass bowl at MEDIUM (50% power) 1
minute; stir until smooth. Drizzle over warm brownies. Cool and cut
into squares. Makes 16 brownies.
APPLE PORK CHOP
DRESSING CASSEROLE
~Shared by Jean,
Syracuse, NY
1 sm. onion (chopped)
1 rib celery (chopped)
3 c. cubed rye bread
2 red or green apples (chopped)
1 c. shredded Swiss cheese
1/2 c. raisins
1 egg (beaten)
1 chicken bouillon cube
1/4 c. hot water
6 pork chops (about 1 inch)
Preheat oven to 375 degrees F. Combine onion, celery, bread, apples,
3/4 cup cheese, raisins and eggs. Dissolve bouillon cube; add to
mixture. Blend well. Put mixture into greased roasting pan. Trim fat
from pork. Place in pan on top of mixture. Bake 35 minutes. Sprinkle
remaining 1/4 cup cheese over chops and bake 10 minutes until chops are
cooked through. 6 servings.
ALMOND BARK SNACK
~Shared by Dorie, IL
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10 ounces white almond bark
3 cups Honeycomb cereal
3 cups Rice Chex cereal
3 cups pretzel sticks
Pecans, optional
Melt the white almond bark in the microwave. In the meantime, add the
cereals and pretzels in a large bowl. When the almond bark is soft, add
to the cereal and pretzel mixture, stirring until well coated. Put
mixture on waxed paper until cool. Break into pieces and store in an
airtight container in a cool place.
CREAMY JALAPENO DIP
~Shared by Linda
H., Rosharon, TX
2-3 fresh jalapenos (if you don’t take the seeds out, you may have to
add some water)
2 limes
24 oz sour cream
cilantro (to taste)
1 pkg Ranch dressing
Put all in a food processor, and then you are good to go! I think that
it tastes the best the second day.
MEYER LEMON MARMALADE
~Shared by Johnny,
LA
Use fruit that hasn't been sprayed with pesticides.
Makes about 1-1/2 to 2 cups
3 to 6 Meyer lemons
2 cups granulated sugar
Cut lemons in half and squeeze the juice for another purpose. Put the
lemon hulls (with pulp) in a Pyrex container. Pour boiling water over
them to cover. Let sit overnight.
Drain lemons, reserving the lemon liquid. Cut the hulls (and pulp) into
small, bite-sized pieces. Put into a nonstick pot with sugar and 1 cup
of the reserved liquid.
Stir to combine and bring to a boil. Turn it down to a good, steady
simmer. Simmer for 30 to 45 minutes (more fruit will take more time),
stirring occasionally, until the marmalade looks like amber.
Pour into a glass container and let cool. Delicious.
CARAMEL APPLE
ICE-CREAM TARTS
~Shared by Treva, NC
This shortbread crust is the perfect foil for ice cream.
Makes 8 servings
Total: 6 Hours, 5 Minutes
1 & 2/3 cups all-purpose flour
3/4 cup butter, cubed
2/3 cup powdered sugar
1/3 cup cornstarch
2 tablespoons butter
2 cups peeled and diced Gala apples
1/3 cup firmly packed light brown sugar
2 tablespoons bourbon
2 pt. vanilla ice cream
Caramel Sauce
1/2 cup lightly salted roasted pecans
Garnish: Caramelized Apple Chips
1. Preheat oven to 350°. Pulse first 4 ingredients in a food processor
10 to 12 times or until mixture resembles coarse meal. Firmly press on
bottom and up sides of 8 (3 3/4-inch) round tart pans with removable
bottoms (about 7 Tbsp. per pan). Place tart pans on a baking sheet.
Bake 25 to 30 minutes or until lightly browned. Cool completely on
baking sheet on a wire rack (about 30 minutes).
2. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add
apples and brown sugar. Cook, stirring constantly, 8 to 10 minutes or
until tender and caramelized. Remove from heat, and stir in bourbon.
Cool completely (about 30 minutes).
3. Let ice cream stand at room temperature 10 minutes or until
softened; place ice cream in a large bowl, and stir in apple mixture.
Cover and freeze 4 hours or until firm. Serve in tart shells with
Caramel Sauce and pecans. Garnish, if desired.
CARAMEL SAUCE:
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey
Bring brown sugar, butter, whipping cream, and honey to a boil in a
medium saucepan over medium-high heat, stirring constantly; boil,
stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes
before serving. Store in an airtight container in refrigerator up to 1
week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm;
stir until smooth.
Garnish: Caramelized Apple Chips
1 small apple
1 cup sugar
1 cup water Wax paper
Preheat oven to 350°. Place a lightly greased wire rack in an aluminum
foil-lined 15- x 10-inch jelly-roll pan. Cut apple into 1/16-inch-thick
slices, cutting through stem and bottom end using a mandoline. Bring
sugar and water to a boil in a 3-qt. saucepan over medium-high heat,
stirring constantly. Add apple slices, and cook, stirring often, 10 to
12 minutes or until apples are slightly translucent and syrup begins to
thicken. Remove from heat. Quickly remove apples from syrup, 1 at a
time, using tongs, and place in a single layer on wire rack in pan.
Discard remaining syrup, or save for another use. Bake apples at 350°
for 10 to 15 minutes or until golden; remove from oven, and transfer
apples to lightly greased wax paper, using tongs. Cool completely
(about 10 minutes). Apples will crisp as they cool.
Source: Southern Living, SEPTEMBER 2012
SHRIMP BITES
~Shared by Marilyn
M., Canton, OH
1 Tbsp. olive oil
1 Tbsp. garlic, chopped
1/4 tsp chili powder
3/4 pound cooked shrimp, peeled and chopped
3 green onions, chopped
13.8 oz pkg pizza crust
1 cup shredded taco cheese blend
Preheat oven to 425 degrees.
In skillet, cook chopped garlic and chili powder in olive oil 30
seconds.
Stir in cooked shrimp, peeled and chopped, and green onions, chopped.
Remove from heat.
On floured surface, unroll 13.8 oz pkg pizza crust, roll out to 17x12"
rectangle.
Place on greased jelly roll pan. From 1 cup shredded taco cheese blend,
sprinkle 1/4 cup over dough.
Top with shrimp mixture and remaining cheese. Bake 12 minutes. Slice,
then serve.
Yield - 24 Servings
EASY HOMEMADE EGG
NOODLES
~Shared by Jean,
Syracuse, NY
Ingredients
2 cups all purpose flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water
Directions
1. In a medium bowl, mix the flour and salt together.
2. In a small bowl or large cup, whisk the eggs, oil, and water
together. Form a depression in the flour mixture and add the egg
mixture. Mix well.
3. Turn the dough out onto a floured countertop. Knead for eight to ten
minutes or until the dough is smooth and elastic.
4. Divide the dough in half with a sharp knife. With a rolling pin,
roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the
dough with a cloth and let rest for 20 minutes to relax the gluten.
5. Using a sharp knife, slice the dough on the counter into strips
3/8-inches wide. Drop the noodles one at time into the simmering soup.
Cook until tender.
Baker’s Note: Start these noodles about 30 minutes before you would
like to add them to your soup.
AMISH PEAR PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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3 T flour
fresh pears, enough to fill pan
1/2 to 3/4 cup sugar
milnot or cream
Mix together flour and sugar. Slice pears and stir into flour mixture
to coat. Put mixture into bottom crust. (unbaked pie crust) Pour milnot
or cream over pears, enough to cover pears. Sprinkle cinnamon and sugar
over the top. Bake at 350 for 35-40 minutes. Test by shaking pie, done
when solid.
SPICE-RUBBED POT
ROAST
~Shared by Johnny,
LA
By Amy Wisniewski.
Pot roast may conjure thoughts of Sunday supper at the grandparents’
house, but this roast is anything but geriatric. With its
nontraditional mix of Cajun spices, it pairs well with our grits
soufflé, for a homey twist on a classic meal.
TIME/SERVINGS
Total Time: 3 hrs 40 mins
Makes: 6 to 8 servings
INGREDIENTS
5 teaspoons kosher salt, plus more as needed
2 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 (4-pound) boneless chuck roast, trimmed of excess fat
1 tablespoon olive oil
1 medium white onion, coarsely chopped
1 medium celery stalk, coarsely chopped
4 medium garlic cloves, coarsely chopped
2 tablespoons tomato paste
2 cups low-sodium beef broth
4 fresh thyme sprigs
INSTRUCTIONS
Heat the oven to 300°F and arrange a rack in the lower third.
In a small bowl, combine the salt, paprika, pepper, and cayenne. Evenly
rub the spice mix on all sides of the roast; set aside.
Heat the oil in a Dutch oven or a large, heavy-bottomed pot with a
tight fitting lid over medium heat until smoking, about 5 minutes. Add
the meat and brown it on all sides, about 20 minutes total; remove to a
plate.
Add the onion, celery, and garlic to the pot, season with salt, and
cook until just softened, about 5 minutes. Add the tomato paste and
stir to coat the vegetables. Pour the beef broth into the pot and
scrape up any browned bits from the bottom. Add the thyme, reserved
meat, and any accumulated juices to the pot and bring to a simmer.
Cover and cook in the oven until the roast is fork tender, about 2 1/2
to 3 hours.
BROCCOLI PESTO PASTA
~Shared by Treva, NC
Sneak in Veggies:
Unless they station themselves at the stove, your family won't notice
there's a head of broccoli pureed into this pesto. Just toss with
fusilli (long, thick, corkscrew shaped pasta), top with almonds and
know your pasta lovers are getting garden goodness with every forkful.
Total time: 40 min
Serves 4
1 lemon
1/3 cup sliced almonds
12 ounce(s) broccoli florets
1 box (13 1/4-ounce) whole-grain fusilli or rotini pasta
1 cup packed fresh mint leaves
1/4 cup olive oil
Salt
Pepper
1 ounce Parmesan cheese, grated (1/3 cup)
Heat 6-quart covered saucepot of water to boiling on high.
Meanwhile, from lemon, with vegetable peeler, remove 6 strips of peel,
avoiding white pith. Very thinly slice lengthwise. Halve lemon; squeeze
2 tablespoons juice. In microwave-safe small bowl, microwave almonds on
High 1 minute or until toasted.
Add broccoli to boiling water. Cook 5 minutes or until just tender.
With slotted spoon, transfer broccoli to food processor with knife
blade attached.
Add pasta to same pot. Cook as label directs; reserve 1/4 cup cooking
water.
While pasta is cooking, to food processor, add mint, oil, and 1/4
teaspoon each salt and freshly ground black pepper. Puree. With machine
running, add reserved water. Drain pasta and return to pot. Add
broccoli pesto, lemon juice, and 1/4 teaspoon each salt and freshly
ground black pepper. Toss until evenly coated.
Divide pasta among bowls. Top with Parmesan, lemon peel, and almonds.
LUSCIOUS LEMON
PUDDING
~Shared by Marilyn
M., Canton, OH
A sweet and refreshing pudding
1 cup granulated sugar
3 Tbsp. all-purpose flour
3 eggs, separated
1/4 cup unsalted butter, melted
1 Tbsp. finely grated lemon rind
1/2 cup fresh lemon juice
1 1/2 cups milk
Preheat oven to 350. Butter 8-inch square glass baking dish.
In bowl, sift together sugar and flour; set aside.
Place egg whites in bowl of stand mixer fitted with whisk attachment.
Beat on high speed for 4 to 5 minutes or until stiff peaks form.
Transfer whites to another bowl.
Add egg yolks to same bowl and return to stand mixer. Using whisk
attachment beat on medium-high speed until yolks are thick and
lightened in colour. Reduce speed to medium and add butter, lemon rind
and juice; beat for 1 more minute.
With machine running on medium speed, alternately beat in flour mixture
and milk, making 5 additions of flour and 4 of milk.
Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking
dish.
Place dish in large shallow roasting pan. Add hot water to half way up
side of baking dish.
Bake in centre of oven for 50 to 55 minutes. Cool for 5 minutes.
Top two-thirds will be cake consistency and bottom third will be
pudding consistency.
Yield - serves 9
BAKED ONION &
BEEF SOUP
~Shared by Jean,
Syracuse, NY
Ingredients
3-4 large onions
1 package brown gravy mix
3-4 cups of water
1 medium to large steak (I think I used a T-bone)
Instructions
Slice onions thinly and place into a glass casserole dish. In a bowl,
mix brown gravy mix with 3-4 cups of water (enough to cover the
onions). Keep some of the mixture. Place the steak on top of the onion
and gravy mixture in the casserole dish. Cover and bake for 1-1/2 hours
at 350 degrees F. Add some more of the mixture every 1/2 hour or so.
Serve steak separately, and blend remaining onion soup gravy before
serving.
What you end up with is a nicely browned steak which is flavored with
the onion mixture. As a bonus, you also have onion soup which gets some
of its flavor from the beef. The soup has a richer flavor than most
onion soup and is great with buttered bread to go along with it.
APPLE AND SAUSAGE
COCKTAIL APPETIZERS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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2 tbsp. margarine
1 lg. onion, chopped
1/2 c. apple jelly
1/2 c. packed brown sugar
2 lb. cocktail-size smoked sausages
3 apples, peeled, cored & sliced
1 tbsp. cornstarch
2 tbsp. warm water
In a large skillet, melt butter over medium high heat. Add onion and
saute, stirring constantly, until onion is golden. Stir in apple jelly
and brown sugar. Add sausages and reduce heat to medium-low. Cook,
stirring occasionally, 20 minutes or until mixture begins to thicken.
Add apples, partially cover pan and cook 10 minutes or until apples are
tender. Combine cornstarch and water and stir into mixture in pan. Cook
2 to 3 minutes more or until mixture thickens. Serve warm. Yield: about
30 appetizers.
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FRENCH TOAST WITH
MAPLE-APPLE COMPOTE
~Shared by Treva, NC
Sweet Pink Lady apples hold up well to being sautéed for the compote.
Liberty, Fuji, or Jonagold apples would also work. Substitute Hawaiian
bread if challah isn't available.
Yield: 6 servings (serving size: 2 pieces toast and about 1/3 cup
compote)
3 cups sliced peeled Pink Lady apples (about 1 & 1/2 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
French toast:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup 2% reduced-fat milk
2 teaspoons vanilla extract
1/8 teaspoon salt
4 large eggs, lightly beaten
12 (1-ounce) slices challah bread
4 teaspoons butter
Powdered sugar (optional)
1. Preheat oven to 250°. Place wire rack on a baking sheet and place in
oven.
2. To prepare compote, heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray; melt 1 tablespoon butter in pan. Add
apples to pan; sauté 8 minutes or until tender. Stir in maple syrup and
1/2 teaspoon cinnamon. Keep warm.
3. To prepare French toast, combine granulated sugar and 1 teaspoon
cinnamon in a medium bowl, stirring with a whisk. Add milk, vanilla,
salt, and eggs; whisk until well blended. Working with 1 bread slice at
a time, place bread slice into milk mixture, turning gently to coat
both sides.
4. Heat a large nonstick skillet over medium-high heat. Melt 1 teaspoon
butter in pan. Add 3 coated bread slices; cook 2 minutes on each side
or until lightly browned. Place on rack in oven to keep warm. Repeat
procedure three times with cooking spray, remaining 3 teaspoons butter,
and remaining 9 coated bread slices. Serve French toast with compote.
Sprinkle with powdered sugar, if desired.
Nutritional Information per serving: Calories: 370; Fat: 12.1g;
Saturated fat: 5.3g; Monounsaturated fat: 4g; Polyunsaturated fat:
1.3g; Protein: 11.3g; Carbohydrate: 55.3g; Fiber: 2.9g; Cholesterol:
185mg; Iron: 2.7mg; Sodium: 427mg; Calcium: 146mg
Source: Cooking Light, October 2010
CHEESY SPINACH DIP
~Shared by Maggie,
TX
Ingredients:
16 oz Velveeta Light pasteurized prepared cheese product, cut up
1 can whole tomatoes - (14 1/2 oz), cut up, drained
1 package frozen chopped spinach - (10 oz), thawed, drained
1/4 tsp red pepper flakes
Recipe Instructions:
Microwave Velveeta and tomatoes in 1-quart microwavable bowl on High 5
minutes or until Velveeta is completely melted, stirring after 2
minutes. Stir in remaining ingredients. Microwave on High 2 minutes or
until thoroughly heated. Serve hot with bread sticks, tortilla chips or
assorted cut-up vegetables. This recipe yields 3 cups.
Exchanges Per 2-tablespoon Serving: 1/2 Milk.
Nutrition Facts: Calories 45; Calories from fat 40%; Total Fat 2g;
Saturated Fat 2g; Protein 4g; Carbohydrates 3g; Cholesterol 10mg;
Sodium 330mg; Dietary Fiber 0g.
Source: Diabetic Cooking
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CARROT SALAD WITH DILL
~Shared by Mary S.,
Nashville, TN
Yield: 3 cups (6 servings)
INGREDIENTS
- 1 pound carrots (about 7), peeled and thinly sliced
- 1/2 cup finely chopped red or Spanish onion
- 1-1/2 tablespoons canola or corn oil
- 1 tablespoon sherry or champagne vinegar
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried dill weed
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
Cook the carrots in boiling water or in a steamer until crisp-tender,
about 4 minutes. Rinse with cold water; drain.
Combine the carrots and onion in a medium bowl.
Combine the oil, vinegar, dill, sugar, salt and pepper in a small bowl;
mix well. Toss with carrot mixture. Chill before serving.
Nutritional Information Per Serving: Calories: 73; Protein: 1 g;
Sodium: 246 mg; Fat: 4 g; Carbohydrates: 10 g; Cholesterol: 0 mg;
Dietary Fiber: 3 g ; Sugars: 5 g Exchanges: 2 Vegetable, 1/2 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
SEASONED EGGPLANT
SAUTE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Olive oil cooking spray
- 1 large eggplant (about 1-1/2 pounds), unpeeled, cut into scant
3/4-inch cubes
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 large tomato
- 6 cloves garlic, minced
- 2 tablespoons finely chopped parsley
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper
- 1/2 cup reduced-sodium vegetable, or chicken broth
- Salt and pepper to taste
DIRECTIONS
Spray large skillet with cooking spray; heat over medium heat until
hot. Saute vegetables until crisp- tender, 8 to 10 minutes; add herbs
and red pepper and cook 1 to 2 minutes longer.
Add broth to skillet and heat to boiling; reduce heat and simmer,
covered, until vegetables are tender and broth absorbed, 15 to 20
minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 83, Protein: 2.8,
Sodium: 18 mg, Cholesterol: 0 mg, Carbohydrates: 19 g; Fat: 0.6
Diabetic Exchanges: 3 Vegetable
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
TURKEY AU POIVRE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon black peppercorns
- 1 pound turkey breast cutlets, 1/4 inch thick
- 1 tablespoon whipped butter
- 1/2 cup dry white wine
- 1 tablespoon brandy
- 1 tablespoon chopped parsley
DIRECTIONS
Crush peppercorns in a blender or with a mortar and pestle. Press
crushed peppercorns firmly into both sides of turkey cutlet. Pound
cutlets with the side of a cleaver to make peppercorns adhere.
In a non-stick skillet, heat butter. Cook turkey about 4 minutes on
each side. Remove to a warm platter. Add wine and brandy to skillet and
bring to a boil, reducing liquid to 1/4 cup. Spoon over the turkey and
garnish with parsley.
Nutritional Information Per Serving: Calories: 158, Protein: 25,
Sodium: 68 mg, Cholesterol: 78 mg, Carbohydrates: 1 g, Fat: 3g Diabetic
Exchanges: 3 Low-Fat Meat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
CHICKEN GUMBO SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Serving size: 1 cup
INGREDIENTS
- 1 lb boneless, skinless chicken breast, diced
- 3 cups reduced-sodium, reduced-fat chicken broth, divided
- 3 cups water
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1/8 tsp sage
- 1/4 tsp red pepper flakes
- 1/4 tsp thyme
- 1 cup chopped fresh tomatoes
- 1 cup corn kernels, frozen or fresh
- 1 cup frozen okra
- 2 Tbsp canola oil
- 1/4 cup flour
- 2 cups cooked brown rice
DIRECTIONS
Place the chicken in a large soup pot with 1 cup of broth. Bring to a
boil.
Add the additional broth, water, onion, garlic, salt (omit this if you
need to reduce total sodium), pepper, bay leaf, sage, red pepper
flakes, and thyme and simmer for 20 minutes.
Add the tomatoes, corn, and okra and simmer for 15 minutes.
In a separate pan, heat the oil and flour and stir until the flour and
oil are golden brown and bubbly, stirring constantly. Add 1 cup of the
soup broth to the mixture and whisk until smooth.
Add the mixture back to the soup pot and whisk until dissolved. Simmer
30 minutes. Stir in the rice the last 10 minutes of cooking.
Nutritional Information Per Serving: Calories: 217, Protein: 28g,
Sodium: 382 mg, Cholesterol: 73 mg, Carbohydrates: 15 g, Fat: 3.5 g
Diabetic Exchanges: 1 Starch; 4 Lean Meat
Source: The New Soul Food Cookbook for People with Diabetes
http://www.amazon.com/exec/obidos/ASIN/158040250X/atozreci-20
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B.B. KING'S BARBECUED RIBS
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Serves 2
2 pounds pork loin ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water
Coleslaw and grilled corn on the cob as accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate, covered,
for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar, Worcestershire
sauce, onion, soy sauce, water and 1/2 cup Dry Spice Rub and cook over
very low heat for 3 hours.
Heat a grill or smoker over low heat until hot. Add ribs and cook,
covered, for 3 to 5 hours. Brush with sauce during last minutes of
cooking. Serve with remaining sauce, coleslaw, and corn.
Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt
In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.
Source: B.B. King's Blues Club and Restaurant
BAKED MAHI MAHI WITH
DILL SAUCE
~Shared by Maggie,
TX
Ingredients:
2 Mahi Mahi Steaks
1 Tbsp Vegetable Oil
1 Tbsp Lemon Juice
Salt
White Pepper
Dill Sauce:
1/4 cup Sour Cream
1/4 cup plain Yogurt
1 Tbsp Mayonnaise or Salad Dressing
1 Tbsp minced fresh Dill, or 1 tsp dried Dill
1/2 tsp Dijon Mustard
1/8 tsp bottled Hot Pepper Sauce
Salt and Pepper, to taste
Directions:
Combine sour cream, yogurt, mayonnaise, mustard, and hot sauce. Stir in
dill then add salt and pepper to taste. Blend well. Allow to stand at
least 1/2 hour to blend flavors. Pat Mahi Mahi steaks dry with paper
towels. Combine oil and lemon juice and brush on both sides of steaks.
Season lightly with salt and white pepper. Place an inch apart in a
lightly oiled baking dish. Bake at 450F for approximately 15 minutes.
Serve Mahi Mahi steaks on stylish plates and spoon dill sauce over
steaks sprinkling a dash of fresh dill atop each.
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TACORITOS
Adapted from Taste of Home - Grand Prize Winning Recipe.
1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 Tablespoons chili powder
2 teaspoons garlic salt
1 lb. ground beef (I used chuck)
1 lb. bulk pork sausage (I used Jimmy Dean regular)
1/4 cup chopped onion
1 16 oz. can refried beans
8 flour tortillas (8 inch)
3 cups (12 oz) shredded Monterey Jack cheese
In a large saucepan, melt butter. Stir in flour until smooth (I
sifted it in to help avoid lumps); gradually add water. Bring to
a boil; cook and stir until thickened. (Thickening time will
depend on the size of your pan. I used a 10" saucepan and it took
about 5-6 minutes. You are not waiting for a "thick sauce" just a
"thicker sauce" than what you started with. The sauce also
thickens more when it cools down.) Stir in chili powder and
garlic salt. Bring to another boil. Reduce heat; simmer,
uncovered, for 10 minutes.
In a large skillet over medium heat, cook the beef, sausage and onion
until meat is no longer pink; drain. Stir in refried beans; heat
through.
Spread 1/4 cup sauce in a greased 13 x 9 baking dish. Spread 1
Tablespoon or more sauce over each tortilla; place 2/3 cup meat mixture
down the center of each. Top each with a 1/4 cup cheese.
Roll up each tortilla and place seam side down in prepared dish.
Pour remaining sauce over the top; sprinkle with remaining
cheese. Bake, uncovered, at 350 degrees for 20 minutes or until
bubbly and cheese is melted.
Source: Noble Pig
http://www.noblepig.com/2010/01/31/tacoritos.aspx
FETA-TOPPED CHICKEN
Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs
and a warmed feta finish. Simply sensational!
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings
4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)
1. Set oven control to broil. Brush both sides of chicken breasts with
dressing. Sprinkle both sides with Italian seasoning and seasoned
pepper. Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes, turning once,
until juice of chicken is clear when center of thickest part is cut
(170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or
until cheese is lightly browned.
High Altitude (3500-6500 ft): Broil chicken about 15 minutes. Top with
tomato and cheese. Broil 1 to 2 minutes longer.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You can use 1/2 teaspoon each of dried basil and oregano leaves in
place of the Italian seasoning.
Special Touch
Feta cheese crumbles are available in a variety of flavors. Some have
sun-dried tomatoes, basil or cracked pepper added. Any of these would
be delicious in this recipe.
Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated
Fat 2 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 210mg; Total
Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 28g Percent
Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 6%
Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 1/2
Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
PARMESAN POTATO
PANCAKES
This recipe is: Low Cholesterol, Meatless, Low Saturated Fat, Quick/Easy
Prep: 10 minutes
Cook: 12-16 minutes
Ingredients:
2 cups leftover mashed potatoes
2 tablespoons chopped fresh chives or green onions
1 large egg white
1/4 cup seasoned bread crumbs, divided
2 tablespoons grated fresh Parmesan cheese
2 teaspoons olive oil, divided
Preparation:
1. Combine potatoes, chives, egg white, and 2 tablespoons bread crumbs
in a large bowl.
2. Combine 2 tablespoons bread crumbs and cheese on a small plate.
Divide the potato mixture into 8 equal (1/4-cup) portions; dredge in
bread crumb mixture, shaping each portion into a 1/4-inch-thick patty.
3. Heat 1 teaspoon oil in large nonstick skillet. Add 4 patties; cook
3-4 minutes on each side or until golden. Repeat with 1 teaspoon oil
and remaining 4 patties. Serve pancakes hot with applesauce and low-fat
sour cream.
Nutritional Info:
CALORIES 150 FAT 4g (sat 1g, mono 2g, poly 0.0g) PROTEIN 5g
CARBOHYDRATE 24g FIBER 2g CHOLESTEROL 4mg IRON 1mg SODIUM 568mg CALCIUM
60mg
FRENCH BREAD PIZZA
Adapted from Cook's Country magazine.
Serves 4-6
6 tablespoons extra virgin olive oil
4 garlic cloves, minced
4 tablespoons finely chopped fresh basil
1/8 teaspoon red pepper flakes
1 24"-loaf French bread, halved lengthwise and cut crosswise into 8
even pieces
1/2 cup grated Parmesan cheese
1 cup canned tomato sauce
2 cups shredded mozzarella cheese
Preheat oven to 475-degrees. Microwave oil, garlic, 2 tablespoons of
the basil and the pepper flakes in a small bowl for 30-60 seconds
(until fragrant).
Arrange bread on foil-lined baking sheet, brush with half of oil
mixture and sprinkle with Parmesan cheese. Bake until cheese
begins to brown, about 3 minutes and remove from oven.
Combine tomato sauce, remaining basil and remaining oil mixture and
spread evenly over bread. Top with mozzarella and bake until
cheese in melted and brown in spots, 5-7 minutes, rotating sheet
halfway through cooking time. Serve.
I like to spray with butter flavored spray before baking and again
before serving.
VINEGAR VEGETABLE
SALAD
This Vinegar Vegetable Salad is also good for pitch-ins as well as your
own family dining table. This salad features one of our favorite
vegetables, green beans.
2 tomatoes, cubed
1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar (or Splenda for diabetics)
Combine vinegar, water, and sugar in a small saucepan.
Bring the mixture to a boil; remove from the heat and allow to cool.
Toss tomatoes, cucumber, onion, and green beans together. Pour the
cooled liquid over the vegetables. Cover and marinate in the
refrigerator for several hours or overnight.
Enjoy!
RANCHERO BEEF AND
RICE SKILLET
1 pound lean ground beef
1 medium red or green bell pepper, cut into 1/2-inch pieces
1 large clove garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
3 cups cooked rice, cooled
1 cup frozen peas, thawed
3/4 cup prepared mild or medium salsa
In large nonstick skillet, brown ground beef, bell pepper and garlic
over medium heat 8 to 10 minutes or until beef is no longer pink,
breaking up into 3/4-inch cubes. Pour off drippings. Season beef with
chili powder and salt.
Add rice to skillet; mix well. Cook an additional 2 minutes or until
rice is hot, stirring occasionally. Stir in peas and salsa; heat
through.
Serves 4.
BAKED ASPARAGUS WITH
BALSAMIC BUTTER
SAUCE
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and
season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and
stir in soy sauce and balsamic vinegar. Pour over the baked asparagus
to serve.
Yield: 6 dozen.
CASSEROLE SAUCE MIX
2 cups instant nonfat dry milk
¾ cups cornstarch
¼ cup reduced sodium chicken or beef bouillon
½ t dried, crushed thyme
½ t dried, crushed basil
¼ t pepper
Combine all ingredients using a blender. Store in an airtight
container. Use as a replacement for canned cream soups in recipes. To
substitute for one can of condensed cream soup, stir together 1/3 cup
dry mix, and 1 cup of water in a saucepan. Cook and stir until
thickened. Recipe will yield the equivalent of nine cans of condensed
soup.
Source: Yahoo recipe group
HAZELNUT WEDDING
COOKIES
1 1/2 cups butter, softened
1 cup confectioners' sugar
1 tbsp vanilla
3 cups flour
1 1/2 cups ground hazelnuts
Confectioners' sugar
Preheat the oven to 350 F. Line the baking sheets with parchment
paper. In a large bowl, beat the butter, confectioners' sugar,
and vanilla at medium speed with an electric mixer until creamy.
Gradually beat in the flour and hazelnuts. Roll the dough into
1-inch balls. Place the balls, 2 inches apart, on the prepared
baking sheets. Bake for 10 to 12 minutes or until lightly
browned. Let cool on the pans for 2 minutes. Remove from
the pans and place on wire racks. Sift the confectioners'
sugar over the cookies while still warm. Cool completely.
Makes about 3 1/2 dozen
Source: Paula Deen Holiday 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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