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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We say
good-bye to September today. I can hardly believe it is over. Next
we'll have all sorts of fun things in October. Around here that means
the County Fair, Oktoberfest, The Renaissance Festival, and Halloween.
I'm not sure about you, but each of those functions represent food (and
drink) to me! The entire month is like a food fest. Then there's
November... don't even get me started!
The newest Monthly Theme
topic is "Company's
Coming" 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.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
~Shared by Treva, NC
“We hurt people by being too busy.
Too busy to notice their needs.
Too busy to drop that note of comfort or encouragement or assurance of
love.
Too busy to listen when someone needs to talk.
Too busy to care.” ~Billy Graham
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!
Ramblings
Observations on Growing Older
~Shared by Pat,
Merritt Island, FL
~Your kids are becoming you...and you don't like them ...but your
grandchildren are perfect!
~Going out is good. Coming home is better!
~When people say you look "Great"... they add "for your age!"
~When you needed the discount you paid full price. Now you get
discounts on everything .. movies, hotels, flights, but you're too
tired to use them.
~You forget names ... but it's OK because other people forgot they even
knew you!!!
~The 5 pounds you wanted to lose is now 15 and you have a better chance
of losing your keys than the 15 pounds.
~You realize you're never going to be really good at anything ....
especially golf..
~Your husband is counting on you to remember things you don't remember.
~The things you used to care to do, you no longer care to do, but you
really do care that you don't care to do them anymore.
~Your husband sleeps better on a lounge chair with the TV blaring than
he does in bed. It's called his "pre-sleep".
~Remember when your mother said "Wear clean underwear in case you GET
in an accident"? Now you bring clean underwear in case you HAVE an
accident!
~You used to say, "I hope my kids GET married .. Now, "I hope they STAY
married!"
~You miss the days when everything worked with just an "ON" and "OFF"
switch..
~When GOOGLE, ipod, email, modem .... were unheard of, and a mouse was
something that made you climb on a table.
~You used to use more 4 letter words ... "what?"..."when?" ???
~Now that you can afford expensive jewelry, it's not safe to wear it
anywhere.
~Your husband has a night out with the guys but he's home by 9:00 P.M.
...next week it will be 8:30 P.M.
~You read 100 pages into a book before you realize you've read it.
~Notice everything they sell in stores is "sleeveless"?!!!
~What used to be freckles are now liver spots.
~Everybody whispers.
~Now that your husband has retired ... you'd give anything if he'd find
a job!
~You have 3 sizes of clothes in your closet ... 2 of which you will
never wear.
~~~~But old is good in some things: old songs old movies
And best of all OLD FRIENDS!!
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
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for posting. Thanks!
ADDITIONAL INGREDIENTS (FOR EACH SERVING):
3/4 cup boiling water Whipped cream, optional
1. In a bowl, combine the first 5 ingredients. Add vanilla, almond,
mint or orange extract; mix well. Store in an airtight container in a
cool dry place for up to 1 year.
2. To prepare beverage: Dissolve about 3 Tbs. mix in water; stir well.
Top with whipped cream if desired.
Click
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to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Company's Coming
Recipes
I love having guests over for a
nice meal. I'm not talking about Thanksgiving or Easter where certain
foods are expected to be served. Even having a couple of friends over
for brunch, or a small birthday gathering, it is nice to surprise them
with something totally unexpected. I love planning the meal from start
to finish, leaving nothing to chance. From the table setting to
after-dinner drinks is so much fun to plan and prepare. What do you
like to serve to friends when only a "company worthy" dish will do? It
is that time of year, friends. Dig into your recipe box for those
especially nice recipes because company's coming! Share yours with us
here, won't you? We will collect them through next 2 months
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
"Company's Coming 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
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The
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Items for posting without a name and location of sender
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Use
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
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I will post all qualifying recipe reviews here. You can also send
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Reader
Recipe Favorites
Looking for a particular
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Search A to Z Recipes Site and Newsletters:
PEPPER JACK POTATO
CASSEROLE
~Shared by Luanne,
FL
I make this for me now and then. When it is cold I slice into sections
and freeze each section for another meal. Sure saves time. I like to
eat it with the "Barbers" chicken Kiev. Yummy and it all goes in my
toaster oven. Oh yes, I omit the salt in this recipe. The soup and
cheese have enough.
1 pkg. frozen shredded hash browns (30 oz)
1 pkg. Monterey Jack cheese with peppers, shredded (8 oz)
1 tsp. minced garlic
1 1/2 cups milk
1 can cream of chicken soup (11 oz)
2 Tbs. butter, melted
1 1/2 tsp. salt
1/2 tsp. pepper
Combine first 3 ingredients in large bowl. Stir together milk, cream of
chicken soup and remaining ingredients. Pour over hash brown mixture.
Pour into a lightly greased 13 x9 " baking dish. Bake at 350 for 45 to
50 minutes or until casserole is golden brown and bubbly.
SIZZLIN' STUFFED
PEPPERS
~Shared by Larry
J., Spring Hill, TN
Stuffed peppers for dinner anyone?
INGREDIENTS:
1/2 cup uncooked rice
6 large green peppers
1 pound ground beef
1 medium onion, chopped
1 cup finely diced celery
2 Tablespoons bacon drippings
1-1/2 cups grated Cheddar cheese
1-1/2 teaspoons celery seed
1/2 to 3/4 can Rotel tomatoes and green
chilies (10-ounce can)
Salt and pepper
1 can condensed tomato soup
1 soup-can water, or a little more
1 can (8-ounce) tomato sauce
TO PREPARE:
Cook rice until tender. Cup tops off peppers, remove seeds, and boil
pepper cases for 5 minutes. Drain. Saute beef, onion and celery in
bacon drippings. Add rice, 1 cup grated cheese, celery seed and
tomatoes. Season with salt and pepper.
Stuff pepper cases with mixture and place in greased, or foil-lined,
baking dish. Make a sauce by mixing soup, water, tomato sauce and
remaining 1/2 cup grated cheese; pour over peppers. Bake, uncovered, in
350 degree oven for about 45 minutes. Baste several times during
cooking. The stuffed peppers can be frozen before cooking. Freeze
separately in plastic bags with a generous amount of sauce over each
pepper.
This for-adults-only recipe requires you to cut a whole pink salmon
into steaks, which is not hard to do with a good sharp knife.
2 tablespoons Scotch or Canadian whiskey or bourbon
2 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons Dijon mustard
One 2-pound whole pink salmon
salt and freshly ground pepper to taste
1 tablespoon chopped parsley
lemon slices for garnish
Combine first 5 ingredients in a bowl. Cover and set aside.
Preheat the oven to 400 degrees F. Line a large baking sheet with
parchment paper.
Rinse the salmon with cold water and pat dry. Trim off a little
from the head end of the fish, creating a clean line. Now trim
off the tail and fins.
Cut the fish, at a slight angle, into 1-inch thick steaks: you should
get 8. Set the steaks on the baking sheet. Spoon the
whiskey mixture over the fish; season with salt and pepper. Bake
the fish for 12 minutes or until just cooked through. Arrange
fish on a platter or individual serving plates. Drizzle with pan
juices, sprinkle with parsley, garnish with lemon and serve.
Source: Montreal Gazette
SWEET AND SOUR
CAULIFLOWER
~Shared by Linda
H., Rosharon, TX
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 Tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. butter
Place cauliflower, water and salt in saucepan. Cook over medium heat
covered. Cook for 10 minutes or until just barely tender. Drain.
Combine brown sugar replacement, lemon juice and margarine. Combine in
custard cup over hot water. When blended, pour over cauliflower.
CHICKEN SOUP
~Shared by Jean,
Syracuse, NY
Ingredients
1 broiler chicken or large fryer
6 cups water
1/2 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed sage
1/2 teaspoons thyme
1 bay leaves
1 large onion, chopped
1 cup celery, sliced
1 1/2 cups carrot slices (optional)
3/4 cup rice, 2 cups chunked potatoes, or noodles
1/3 cup flour
2 cups milk
1 1/2 cups frozen peas (optional)
Directions
1. Rinse and drain the chicken. Place the chicken in a large pan, add
water and salt, spices and herbs and bring to a boil. Reduce the heat
and simmer. After 20 minutes, add the onion, celery, and optional
carrots. Add potato chunks or rice if desired and if you are not using
noodles. (Do not add noodles yet.) Continue simmering for another 20
minutes or until the chicken is cooked. When the chicken is tender,
turn the heat off.
2. Remove the chicken to a large platter or bowl, remove the skin and
discard, and let the chicken cool enough that you can debone the
meat—about fifteen minutes. Remove the meat from the bones and cut into
chunks.
3. Skim the fat from the chicken broth and vegetables and discard.
4. Place flour into a small bowl or large cup. Remove about one cup of
broth from the pan. Add a little broth to the flour, stir the flour to
moisten, and then add more broth a little at a time until the entire
cup of broth is added, stirring after each addition to remove lumps.
Slowly stir the flour mixture into the broth. Add the chicken chunks.
Add the two cups milk. Bring to a simmer, stirring occasionally until
the soup has thickened. If you are adding homemade noodles, flour from
the noodles will further thicken the soup.
5. Add the noodles if you are using noodles. Add the peas if desired.
Continue cooking until tender. Serve hot.
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard,
nutmeg, cayenne, allspice, and sugar; set aside.
Line a baking sheet with foil, then spray with nonstick cooking spray.
Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin
with the spice mix, then place the salmon skin-side down on the
prepared baking sheet. Sprinkle the remaining spice mix evenly over the
salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Sprinkle the salmon with lime juice and roast in the oven for 12
minutes. Remove from oven and allow to stand at room temperature for 15
minutes. The salmon will still be rare when removed from the oven, but
will continue to cook as it rests. After 15 minutes, wrap the fish
tightly with foil and refrigerate for at least 2 hours before serving.
S'MORES NACHOS
~Shared by Treva, NC
8 rectangular graham crackers
3/4 cup milk chocolate chips
1 & 1/2 cups miniature marshmallows
Break each graham cracker into 4 pieces. Pile pieces in un-greased pie
pan. DO NOT USE GLASS. Top with chocolate chips and marshmallows. Broil
6 inches from heat for 30 to 60 seconds or until marshmallows are
puffed and golden, watching to prevent burning.
Source: Susan's Daily Dose
SLOW COOKER BEER AND
CHEESE POTATO
CHOWDER - JOHNNY'S WAY
~Shared by Johnny,
LA
Cut the richness of cheese and cream with the tang of beer in this
dense and flavorful vegetable soup.
INGREDIENTS:
2 lb. (6 medium) russet potatoes, peeled, chopped (6 cups)
1/2 lb smoked sausage. sliced 1/4 " rounds (Down Home Sausage)
1 tsp cayenne pepper
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (about 1/2 cup)
1 medium carrot, finely chopped (about 1/2 cup)
1 garlic clove, minced
1/4 teaspoon pepper
1 (14-oz.) can chicken broth
1 (12-oz.) can beer
8 oz. (2 cups) shredded Cheddar and American cheese blend
1/2 cup whipping cream
DIRECTIONS:
In 3 to 4-quart slow cooker, combine potatoes, sausage, onion, celery,
carrot, garlic and pepper; stir gently to mix. Pour broth and beer over
vegetables.
Cover; cook on Low setting for 6 to 8 hours.
About 10 minutes before serving, coarsely mash vegetables with potato
masher or fork. Add cheese and whipping cream; stir until cheese is
melted. Cover; cook an additional 5 minutes or until thoroughly heated.
Top with croutons.
1 Serving (1 1/2 Cups).
CHOCOLATE-DIPPED
STRAWBERRIES
~Shared by Marilyn
M., Canton, OH
6 Tbsp. heavy cream
1 teaspoon grated orange zest
1 cup semi-sweet chocolate, chopped
1/2 teaspoon instant coffee granules
3 Tbsp. orange liqueur (recommend: Grand Marnier)
2 Tbsp. light corn syrup
Long-stemmed strawberries, for serving
In a heat-proof bowl set over (but not touching) simmering water, heat
the cream and orange zest. Add chocolate, coffee, orange liqueur, and
corn syrup and stir constantly until the chocolate is just melted and
smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set
over the simmering water. Serve the warm chocolate with a large
plate of long stemmed strawberries for dipping.
RAISIN SAUCE FOR
BAKED HAM
~Shared by Jean,
Syracuse, NY
2 tbsp. vinegar
1/2 c. brown sugar
1 tsp. lemon juice
1 tsp. mustard
1 c. water
2 tbsp. flour
3/4 c. raisins or more
Mix together. Cook until thickened. Serve with baked ham.
1/2 cup butter
1 cup packed brown sugar
1 egg
2 cups buttermilk baking mix
1/2 cup chopped walnuts
1 cup semisweet chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Mix butter or margarine,
sugar and egg together. Stir in baking mix, nuts, and chocolate chips.
Drop teaspoonfuls of dough about 2 inches apart on ungreased baking
sheet. Bake about 10 minutes, or until lightly browned.
GLUTEN-FREE
BREAKFAST COOKIES
~Shared by Treva,
NC
These little guys are super healthy, and really quite delicious! Not
your typical super-sweet cookie, but adding honey and dried fruit
definitely makes it naturally tasty. They are the perfect breakfast to
bring to school. This is a variation on a recipe by Tasty-Yummies,
enjoy!
2 cups rolled oats
1/4 cup oat flour (I just ground up some rolled oats in my coffee
grinder!)
1 cup unsweetened coconut flakes
2 tbsps. Ground flaxseeds
1/2 cup almonds, coarsely chopped
2 bananas, mashed
2 tbsps honey
1 egg
1/4 cup melted coconut oil
1 tsp vanilla + extra ingredients! I added a handful of blueberries to
half the batter- chopped dates, raisins, and a dash of cinnamon to the
other half!
Preheat oven to 350. Mix dry ingredients, then add bananas, honey, egg,
coconut oil, vanilla, and your extra ingredients to the batter. Mix
thoroughly, then shape cookies into a mound-shape with the palm of your
hand (Vary the size depending on your morning appetite!). Place on a
greased cookie sheet, and bake for 20 minutes, or until golden.
Ingredients
2 -1/2 CUPS MEDIUM DARK ROUX (See basic roux recipe)
3 CUPS ONIONS (Diced 1/4" pieces)
3 CUPS CELERY (Chopped)
3 CUPS BELL PEPPERS (Diced 1/4" pieces)
1/2 CUP TOMATO PASTE
1/2 CUP FRESH MINCED GARLIC
5 LBS FRESH PORK SAUSAGE BREAKFAST LINKS (Cut each link into 3 pieces)
1 TSP WHOLE THYME LEAVES
1 TBSP SWEET BASIL
1 TBSP BLACK PEPPER
4 WHOLE BAY LEAVES
1 TSP GROUND CAYENNE PEPPER
1 TBSP KITCHEN BOUQUET
2 CUPS CRUSHED TOMATO FILLETS
1-1/4 GALLON SEAFOOD STOCK (See recipe)
1-1/2 LBS CATFISH FILLETS (Shanks no bellies or bones)
6 MEDIUM GUMBO CRABS (Cleaned and split in half)
1 TBSP GUMBO FILE'
1 QUART OYSTERS
3 LBS FRESH SHRIMP (Peeled and deveined 31 - 35 count)
Method
Use a braiser or 20 quart stock pot and over high heat, whisk the roux
3 - 5 minutes. Add the onions, celery, bell pepper, tomato paste and
garlic to the roux and simmer over medium low heat until all vegetables
are very limp. About 30 minutes.
Meanwhile, bake sausage (uncovered) in a 350F oven for 30 minutes.
Discard grease, then add sausage and any graton to the gumbo.
Add remaining ingredients (except gumbo filé, oysters and shrimp) to
the gumbo; simmer over low heat for 45 minutes. Break up pieces of
catfish (in the gumbo) with a chef's spoon. Allow gumbo to cool for 30
minutes, cover and place overnight in the refrigerator.
Alternate Method
The gumbo can be cooked and served in the same day. If this is done,
then allow an additional 20 to 30 minutes of covered simmering time to
marry the flavors.
Plate Presentation (This I Dont Do, No file in the pot) ~Johnny
When ready to serve, bring gumbo to low boil; remove 2 chef spoons of
stock and mix with the filé gumbo. Make a paste and add to the gumbo,
whisk in completely. Add oysters and shrimp, curl the oysters and turn
shrimp pink (3 - 5 minutes) and serve over chicken stock rice.
Serve with additional gumbo filé and hot sauce on the table.
Chef's Notes:
This is an all purpose catering seafood gumbo, it is not as thick as a
Cajun gumbo would be; nor is it as thin as a Creole seafood gumbo would
be.
If frozen shrimp are used then it is suggested that 70 - 90 count
shrimp be used. (This will help disguise the frozen product taste.)
Please note that there is no salt in the recipe. Oysters can be very
salty, therefore it is recommended to adjust for seasonings just prior
to serving.
This recipe won several times at the Lafitte Seafood Festival Gumbo
cooking contest.
PIMENTO CHEESE SPREAD
~Shared by Marilyn
M., Canton, OH
I can?t put into words how good this Pimento Cheese Spread is, you are
just going to have to trust me! My Mother-in-Law has been making this
as long as my husband can remember and it is his favorite. Of
course a lot of southerners eat it on a sandwich but our favorite is on
buttery crackers like the Town House crackers.
1 pound American Cheese, grated (use a quality brand like Kraft)
4 tablespoons all purpose flour
4 tablespoons sugar
1/3 cup white vinegar
1 12 oz can evaporated milk
4 oz jar pimentos (diced or minced)
In a large sauce pan, combine flour and sugar, stir in vinegar and
slowly stir in evaporated milk. Stir in cheese.
Place sauce pan over low heat (if you cook over too high of heat it
will curdle and will not be the smooth texture you desire). Stir
constantly until cheese has melted. Cook three to five
minutes. Remove from heat and stir in pimentos with juice.
Place in a glass dish and cover with plastic wrap to prevent a
film. Refrigerate at least 4 hours before serving. Can be
prepared a couple of days in advance. (I have kept pimento cheese
in the refrigerator for up to a week.)
Serve with buttery crackers, such as Town House Original Crackers.
SPICED PUMPKIN
WAFFLES
~Shared by Linda
H., Rosharon, TX
Yield: 8 Belgian waffles
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled
Mix together flour, baking powder, baking soda, cinnamon, nutmeg,
ginger, and salt in large bowl.
In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
Gently fold in the flour mixture.
Cook according to your waffle iron directions.
I do these in my belgian waffle iron and it uses about 1 cup batter and
takes 4-5 minutes to bake.
They come out a nice deep, golden brown.
These are great with a little bit of syrup, but would also be great
with honey butter.
PISTACHIO CRUSTED
CHICKEN WITH HERBED
HOLLANDAISE AND GARLIC CHIVE PILAF
~Shared by Jean,
Syracuse, NY
Makes 6 servings
Ingredients:
Rice:
8 ounces jasmine rice
4 ounces red rice (preferably Colusari Red Rice)
1 tablespoon olive oil
1 1/2 tablespoons fresh garlic
1/4 cup fresh chives
2 tablespoons butter
salt to taste
Chicken:
6 chicken breasts
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2 eggs, beaten
1 cup pistachios, chopped fine
1 cup bread crumbs
Hollandaise:
3 egg yokes
1 tablespoon warm water
1/4 pound butter, melted
1 tablespoon lemon juice
dash of Tabasco
2 tablespoons mixed fresh herbs (tarragon, marjoram, parsley and basil
work well)
Preparation:
Rice:
Cook rice according to package directions and cool immediately (cook
jasmine rice in plain water and red rice in chicken stock if available).
Heat olive oil in non-stick pan, add garlic and sauté for 1 minute. Add
red rice until heated through. Mix in jasmine rice and chives and heat
through. Add salt to taste and reserve for service.
Chicken:
Preheat oven to 350 degrees F. Blend salt and pepper into flour in
large bowl or zip lock style bag. Beat two eggs in small bowl for egg
wash (add splash of milk if desired). Combine chopped pistachios and
bread crumbs in large bowl.
Pat chicken breasts dry with paper towel and coat with seasoned flour
before dipping in egg wash. Finish chicken by coating with pistachio
bread crumb mixture. Brown each side of chicken breast in non-stick pan
using olive oil. Transfer to oven safe pan and bake until cooked
through (about 20 minutes).
Hollandaise:
To make hollandaise while chicken is baking, start with egg yokes and
warm water in medium bowl. Whisk egg yokes continuously over double
boiler (bowl that fits over pot of simmering water works well) until it
starts to thicken to where you can see the bottom of the bowl in
between strokes of whisk (7 to 10 minutes).
If yokes start to “cook”, remove bowl while whisking and use double
boiler in short increments. Slowly drizzle in melted butter while
continuing to whisk. Add Tabasco, lemon juice and herbs to finish.
To serve, place 3/4 cup pilaf on plate (measuring cup makes a nice
mold) and ladle hollandaise over chicken as desired.
1 can cream of chicken soup
1 cup milk
1 cup diced ham
4 cups sliced potatoes
1 small onion
1 tablespoon butter Dash of pepper
Directions
Preheat oven to 350 degrees. Combine all ingredients and bake in
covered casserole dish for 60 minutes. Uncover and bake an additional
15 minutes until slightly brown.
LOADED BAKED POTATO
DIP
~Shared by Treva, NC
Take your love of baked potatoes and move it from the side dish spread
to the appetizer buffet. Serve with waffle fries baked extra-crispy for
dippers.
Yield: Makes about 4 cups
Total: 1 Hour, 25 Minutes
Microwave bacon according to package directions until crisp; drain on
paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4
ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if
desired. Serve with crispy, warm waffle fries. Store leftovers in
refrigerator up to 7 days.
Note: We tested with Oscar Mayer Fully Cooked Bacon.
Source: Southern Living, JANUARY 2011
HOMEMADE UNFRIED
FRIES
~Shared by Johnny,
LA
For a healthy version of your favorite side, try these flavorful
Homemade Unfried Fries. Baked until they are golden brown with a slight
crisp, you'll wonder why fries were ever fried in the first place.
Potato recipes have never been so good.
Ingredients
1 1/2 pounds baking potatoes, peeled and cut in strips
1/8 teaspoon cayenne pepper
1 tablespoon oil
1 tablespoon parsley
1/4 teaspoon salt
1 clove garlic, crushed
Non- stick cooking spray, for the baking sheet
Instructions
Heat the oven to 425 degrees F.
In a bowl toss the potatoes, cayenne and oil.
Spray cookie sheet with non-stick spray. Place the potatoes on the
sheet.
Bake for 40 minutes turning once. Sprinkle with parsley, garlic and
salt. Bake for 5 more minutes and serve.
ALMOND CHICKEN SALAD
~Shared by Marilyn
M., Canton, OH
I love chicken salad, I mean love it. For some reason, I never
make it. Town House Crackers was nice enough to send me some
crackers in an Entertainment Kit with recipes and I knew I had to try
this chicken salad, which I modified slightly for what I had on
hand. It was a definite hit with the family and would be a great
party appetizer. You will love how simple it is and how great it
tastes! Next time I will double the recipe and serve it as a
meal, it is that good!
1 cup finely chopped, cooked chicken
1/2 cup finely chopped celery
1/2 cup diced grapes
1/3 cup sliced green onions
1/4 cup chopped almonds, toasted
2 Tbsp. seeded and finely chopped jalapeno pepper
1/4 cup mayonnaise
2 Tbsp. sour cream
1/4 teaspoon garlic salt
32 Town House Topper Original Crackers
In a medium bowl combine chicken, celery, grapes, onions, almonds, and
jalapenos.
In a small bowl combine, mayo, sour cream, and garlic salt. Stir
into chicken mixture and spoon on Town House Toppers Original Crackers
when you are ready to serve. br>
(Be mindful that this chicken salad is mayonnaise based and take proper
food safety precautions.)
DILLED PASTA SALAD
~Shared by Jean,
Syracuse, NY
DRESSING
1/3 cup white wine vinegar
1 tbsp. olive oil, extra light
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
SALAD
5 oz (2 cups) Rotini pasta
1 cup sliced carrots
1 cup cut 1" fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2 cup)
8 cherry tomatoes, quartered
1/2 cup sliced cucumber
3 oz cubed low fat mozzarella cheese (1/2 cup)
In a jar, combine all dressing ingredients, and shake well. Cook pasta
in 3 quarts boiling water to desired doneness, adding carrots and green
beans during the last 2-4 minutes or pasta cooking time. Drain. Rinse
thoroughly with cold water to cool rapidly. In a large serving bowl,
combine cooled pasta mixture and remaining salad ingredients. Pour
dressing over salad; toss gently.
1 (15 oz) can black beans rinsed and drained
2 C. fresh or frozen corn thawed
5 plum tomatoes chopped
1 large sweet red pepper, chopped
1 small green pepper chopped
1 (4 oz) chopped green chilies
1/4 C. chopped red onion
1/4 C. minced fresh cilantro
2 T. lime juice
2 garlic cloves minced
1 t. sugar
1 t. salt
1/2 t. ground cumin
1 (16 oz) jar salsa tortilla chips
In a large bowl combine the beans, corn, tomatoes, peppers, chilies,
onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir
in salsa until blended. Serve with chips.
CARAMEL APPLE MUFFINS
~Shared by Treva, NC
These are prettiest the day they are made. After standing overnight,
the caramel melts into the muffins. (They're still delicious!)
Yield: Makes 1 dozen
Hands On: 30 Minutes
Total: 1 Hour, 30 Minutes
Cinnamon Topping
1 (8-oz.) container sour cream
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups peeled and diced Granny Smith apples
1 (14-oz.) package caramels
3 tablespoons whipping cream
1 cup chopped lightly salted, roasted pecans
Wax paper
Food-safe twigs or craft sticks
1. Preheat oven to 375°. Prepare Cinnamon Topping as directed.
2. Beat sour cream and next 3 ingredients at low speed with an electric
mixer 30 seconds or until blended.
3. Stir together flour and next 3 ingredients. Add to sour cream
mixture, beating at low speed just until blended. (Do not overmix.)
Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan,
filling three-fourths full; sprinkle with Cinnamon Topping.
4. Bake at 375° for 18 to 20 minutes or until golden brown and a wooden
pick inserted in center comes out clean. Immediately remove from pans
to wire racks; cool completely (about 30 minutes).
5. Microwave caramels and cream in a microwave-safe bowl at HIGH 1 to 2
minutes or until smooth, stirring at 30-second intervals. Let mixture
stand, stirring occasionally, 5 minutes or until thick enough to coat
muffins.
6. Quickly dip bottom three-fourths of each muffin into caramel
mixture; roll bottom half of caramel-coated portion of muffin in
chopped pecans, and place muffins, caramel sides up, on lightly greased
wax paper. (If caramel mixture begins to harden before you've dipped
all the muffins, microwave mixture a few seconds to soften.) Insert
food-safe twigs or craft sticks into caramel-covered portions of
muffins.
Stir together brown sugar, flour, and cinnamon in a small bowl. Cut in
butter with a pastry blender or fork until mixture resembles coarse
meal.
Source: Southern Living, SEPTEMBER 2012
HOME-STYLE SALISBURY
STEAKS
~Shared by Johnny,
LA
There are loads of ways to prepare Salisbury Steak but we think you'll
love our Home-style Salisbury Steak best. Chock-full of wholesome
ingredients, it's a tried and true version that tastes awesome.
Makes: 12 patties
Cooking Time: 35 min
Ingredients
1 1/2 pounds ground beef
1 1/2 cups dry bread crumbs
2 eggs
1 1/2 cups canned carrots, drained and chopped (1- 16-ounce can
contains about 2 cups)
1 small onion, chopped
1/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon cayenne
2 (10-3/4-ounce) cans cream of mushroom soup, divided
all-purpose flour for coating
vegetable oil for browning
1 (4-ounce) can mushroom pieces
10 3/4 ounces milk (1 soup can)
Instructions
In a large bowl, mix ground beef, bread crumbs, eggs, carrots, onion,
milk, salt, pepper and 1 can mushroom soup; form mixture into patties.
Place flour in a shallow dish; dust patties with flour. In 2 large
skillets, heat oil; brown patties on both sides. Drain off excess fat.
Sprinkle mushroom pieces over patties.
In a medium-sized bowl, combine remaining can mushroom soup and milk;
pour soup-milk mixture evenly over patties. Cook slowly in covered
skillet for 25 minutes.
Notes
You can substitute fresh carrots for the canned. If you'd like to add a
bit of garlic, sage, caraway or dill to perk up the flavor, go ahead.
You can also substitute ground sausage or ground turkey for a change of
pace from the ground beef. You can use a soup mix if you don't have
canned cream of mushroom soup.
AMISH BAKERY CUSTARD
PIE
~Shared by Marilyn
M., Canton, OH
This Amish bakery classic has all the hallmarks of homemade goodness,
but our Amish Bakery Custard Pie can be made with a flaky-as-can-be s
tore-bought crust, if we're looking for an easy shortcut.
1 (9-inch) baked pie crust
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups half-and-half
1/2 cup (1 stick) butter
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
Ground cinnamon for sprinkling
Preheat oven to 325 degrees F.
In a medium saucepan, combine sugar, cornstarch, and salt.
Whisk in the half-and-half and cook over medium heat until mixture is
thickened and bubbly, stirring occasionally.
Remove from heat, add butter, brown sugar, and vanilla and stir until
butter is melted.
Pour into baked pie shell and sprinkle lightly with cinnamon.
Bake 35 minutes; center of pie will not be set.
Cool pie 1 hour, then refrigerate 6 to 8 hours, or until ready to serve.
Pie will set upon chilling. Cover for longer storage. Yield: 8
servings.
CROCKPOT ITALIAN
BEEF AU JUS
~Shared by Jean,
Syracuse, NY
3-5 pound beef roast
1 (10 ounce) package au jus mix
1 (7 ounce) package Italian salad dressing mix
1 (10 1/2 ounce) can beef broth
Put beef in crock pot. Combine remaining ingredients and pour over
beef. Cook slowly for 8 hours. Slice and serve with hard rolls and use
au jus to dip into. Or shred beef and serve over rice or noodles.
(Thicken sauce if serving over rice or noodles.)
2 sticks butter, melted
1 c. sugar
1/4 c. corn meal
2 c. Bisquick
1 c. milk
1 tsp. vanilla
2 eggs
Instructions
Combine sugar and melted butter. Add the rest of the ingredients and
mix well. Pour into greased pan and bake at 350 degrees for 35 to 40
minutes.
CARAMEL APPLE
CUPCAKES
~Shared by Treva, NC
1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large
apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks
1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream,
milk, and vegetable oil until incorporated (about 30 seconds). Scrape
sides of bowl and then beat on med-high speed for 3 minutes. Stir in
chopped apple.
2. Spoon batter into paper-lined muffin pans, filling two-thirds full.
Bake 18-20 minutes or until a wooden toothpick inserted in center comes
out clean. Do not overbake. Remove to a wire rack to cool.
3. Meanwhile, combine caramels and milk in a medium saucepan over very
low heat; stir 4 minutes or until smooth. It's very important to keep
the heat very low because if the caramel gets too hot it will become
really hard when cooled.
4. Spread caramel mixture over cupcakes being careful to not touch the
caramel to the paper liners or it will stick to the liners; immediately
sprinkle with pecans, pressing in slightly. Insert a wooden stick into
center of each cupcake. Store covered in an airtight container. It's
best to serve the cupcakes the same day that you add the caramel
topping. Caramel will soften if kept at room temperature for too long
so store in the refrigerator until ready to serve then let come to room
temperature to let caramel soften up a bit.
Makes 20-24 cupcakes.
Source: Adapted from America's Best Recipes
CROCKPOT BARBECUE
BEEF FOR SANDWICHES
~Shared by Johnny,
LA
Ingredients:
2 1/2 to 3 lbs lean chuck roast or bottom round
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup wine vinegar
2 tablespoons spicy mustard or Dijon
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cayenne
1/2 teaspoon garlic powder
Preparation:
Place beef roast in crockpot. Combine remaining ingredients; pour over
roast. Cover and cook on LOW for 8 to 10 hours. Remove roast, shred
meat. Place shredded meat back in crockpot; stir to coat well. Spoon
barbecued beef onto toasted sandwich buns and serve with extra sauce,
if desired.
In a large bowl, mix together instant vanilla pudding mix, pumpkin and
pumpkin pie spice. Fold in the thawed topping. Chill in the
refrigerator until serving. Serve with regular or cinnamon graham
crackers.
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if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Heart
Healthy
GREEN BEANS AND TOMATOES ITALIAN
~Shared by Jean,
Syracuse, NY
Prep Time: 10 min
Total Time: 10 min
Makes: 6 servings, 3/4 cup each
3 cups hot cooked green beans (1 lb.)
2 plum tomatoes, cut into thin wedges
2 Tbsp. chopped fresh basil
1/4 cup KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
TOSS all ingredients in large bowl.
Great Substitute
Prepare as directed, using SEVEN SEAS VIVA Italian Dressing.
Nutrition Bonus:
Serve this colorful low fat side and reap the goodness of green beans.
They provide a good source of dietary fiber in addition to vitamins A
and C.
Source: Kraft
CHOCOLATE-CARAMEL
ANGEL FOOD CAKE
~Shared by Treva, NC
Start with an angel food cake mix and dress up the cake with double
drizzles of chocolate and caramel sauce.
Yield: 12 servings (serving size: 1 slice)
1 (16-ounce) box white angel food cake mix
2 ounces bittersweet chocolate, chopped
1/4 cup packed brown sugar
1/4 cup butter
3 tablespoons heavy whipping cream Dash of salt
3 tablespoons chopped pecans, toasted
1. Bake cake according to package instructions. Cool completely.
2. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30
seconds or until melted, stirring every 10 seconds. Drizzle chocolate
over cake. Combine brown sugar and next 3 ingredients (through salt) in
a small, heavy saucepan over medium-high heat; bring to a boil,
stirring just until sugar dissolves. Reduce heat, and cook 4 minutes
(do not stir). Remove from heat; quickly drizzle caramel over cake. Top
with pecans.
Note: Drizzle the caramel quickly before it cools.
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for posting. Thanks!
Diabetic
Choices
HERBED POLENTA
~Shared by Mary S.,
Nashville, TN
Yield: 4-6 servings
INGREDIENTS
- Olive oil cooking spray
- 2 green onions and tops, sliced
- 1 clove garlic, minced
- 1 teaspoon dried basil leaves
- 2-1/2 cups reduced-sodium vegetable, or chicken broth
- 3/4 cup yellow cornmeal
- 1/2 teaspoon salt
DIRECTIONS
Spray large saucepan with cooking spray; heat over medium heat until
hot. Saute onions, garlic, and basil until tender, about 5 minutes. Add
broth and heat to boiling; gradually stir in cornmeal and salt. Cook
over low heat, stirring constantly, until thickened, about 10 minutes.
Pour polenta into lightly greased 8-inch cake pan; cool to room
temperature. Refrigerate, lightly covered, until polenta is firm, 3 to
4 hours.
Spray large skillet with cooking spray; heat over medium heat until
hot. Cut polenta into wedges; cook in skillet over medium heat until
browned, 3 to 4 minutes on each side.
- 1 pound (about 30) cooked shrimp, peeled, tails left on
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 green onions with green tops, chopped
- 1 small jalapeno pepper, seeds removed, jalapeno finely chopped
- 2 tablespoons chopped roasted red pepper or pimiento
- 3 tablespoons chopped fresh cilantro
- 6 large leaves Boston or red leaf lettuce
DIRECTIONS
Place the shrimp in a glass bowl or zip-top bag.
Combine all the other ingredients except the lettuce in a small bowl;
pour over the shrimp. Toss well to cover all surfaces of the shrimp.
Refrigerate at least 1 hour to marinate, turning every 30 minutes.
Lift the shrimp, with onion and pepper bits, from the marinade with a
slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.
Nutritional Information Per Serving: Calories: 122; Protein: 16 g;
Sodium: 125 mg; Fat: 5 g; Carbohydrates: 4 g; Cholesterol: 114 mg;
Dietary Fiber: 1 g ; Sugars: 2 g Exchanges: 2 Lean Meat
- 2 cups broccoli florets
- 2 cups cherry tomatoes, stems removed
- 1 bunch watercress, long stems trimmed, coarsely chopped and cut in
half
- 1/2 Tbsp. red wine vinegar
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. minced garlic
- Salt and freshly ground black pepper to taste
DIRECTIONS
Cook broccoli in a steamer or in a microwave oven (covered with a wet
paper towel), until tender but still crisp.
In a large bowl, mix together broccoli, tomatoes and watercress. In a
small bowl, whisk together vinegar, olive oil, garlic, salt and black
pepper. Drizzle over vegetables and toss to blend. Serve immediately.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g;
Carbohydrates: 3 g; Sodium: 12 mg; Fat 2 g Exchanges: 1 Vegetable, 1/2
Fat
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for posting. Thanks!
For
Two
PORTOBELLO WELLINGTON
~Shared by Maggie,
TX
(Vegan if you use Vegan products.)
1 1/2 tablespoon soy margarine (or light oil if you prefer for
sauteing)
1 shallot, minced
1 large leek or 2 small leeks, minced
3 cloves garlic, minced
3 button mushrooms, finely chopped
Fresh thyme to taste (I used about 4 sprigs)
5 shiitake mushrooms, finely chopped, without stems*
Chives and black pepper to taste
2 large portobello mushroom caps
1 teaspoon Dijon mustard
1 sheet vegan puff pastry
Topping: Melt 1 Tbsp soy margarine in a skillet over low heat. Stir in
the shallot, leek, and garlic and cook until translucent (about 5
minutes). Add the button mushrooms and about half the thyme. Cook until
the mushroom liquid has evaporated and the mixture is just moist (about
10 minutes). Transfer mixture to a bowl. Melt the remaining margarine
in the skillet, still over low heat, and add the shittakes. Cook for 5
minutes, then transfer to the bowl with the rest of the mixture. Add
chives and black pepper and stir.
Next place your Portobello caps on a greased cookie sheet. Brush on the
mustard and add the remaining thyme and black pepper. Take your topping
mixture and spoon half onto each Portobello cap. Cut two large rounds
out of the puff pastry sheet and drape over the Portobellos/topping.
You can brush some melted soy margarine on the outside of the pastry if
you want to. Bake in a preheated oven at 425 degrees until the pastry
looks done (about 15 minutes in my oven).
This dish takes a while to make with all the chopping and sauteeing,
but the result is an elegant main dish perfect for a special occasion
(for example this would be good to celebrate an anniversary). I serve
it with a side of basil green beans and a nice vegan wine.
*Note: I use the woody shiitake stems and/or portobello stems when
making veggie broth.
Serves: 2
Source: Veg.web.Com
EGG SALAD SANDWICH
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
Serving Size: 1/3 cup egg salad with 1 bread slice
Ingredients
- 2 hard-cooked large eggs, cooled under running water
- 1 tablespoon fat-free sour cream
- 2 teaspoons reduced-fat mayonnaise
- 1/4 teaspoon Dijon-style mustard
- Pinch salt (optional)
- 1/4 cup finely chopped celery
- 2 slices reduced-fat whole-wheat bread
- Paprika for garnish (optional)
Directions
Cut each egg in half. Carefully remove the yolks. Discard one yolk.
In a small bowl, mash the remaining egg yolk. Add the sour cream,
pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix
well. Stir in the celery. Chop the egg whites and stir them into the
yolk mixture.
Spread the mixture on each slice of bread. Serve as open-faced
sandwiches. If desired, garnish with a light sprinkling of paprika.
Click
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for posting. Thanks!
Publisher's
Choice
HOT CRAB DIP
1/2 pound jumbo lump crabmeat, free of shells (can use faux crab)
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions (white and green parts)
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Zatarains or Tony Chachere’s seasoning
Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently stir
until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40
minutes until lightly golden on top. Serve hot.
3. Serve hot, with hot sauce on the side for those who like it spicy.
Makes about 1 1/2 cups.
Source: Adaptation of recipe found at MyRecipes.com
1. In a 2- to 3-quart pan, combine butter and 1 cup of the chocolate
chips. Place over low heat, stirring occasionally, until butter is
melted, 10 to 15 minutes. Meanwhile, coat a 9- by 13-inch baking pan
with cooking oil spray, then set it aside. Remove chocolate mixture
from heat and stir until it is smooth.
2. To chocolate mixture in pan, add condensed milk and vanilla; mix
well. Add egg and beat until mixture is smooth. Stir in flour, then mix
in walnuts and remaining chocolate chips just until combined. Spread
mixture in prepared baking pan.
3. Bake in a 350 degrees F oven until top feels firm when pressed
lightly and a pick inserted in center comes out with a few moist
crumbs, 20 to 25 minutes.
4. Place pan on a rack and let stand until barely warm to touch, about
30 minutes. Cut into bars and serve warm or at room temperature.
Nutrition per serving
Calories 162 Total Fat 9 g Saturated Fat 4 g Cholesterol 18 mg Sodium
40 mg Total Carbohydrates 19 g Dietary Fiber 1 g Protein 3 g
Source: Safeway Grocery
EASY CHICKEN AND
DUMPLINGS LIKE
GRANDMA'S
This time of year makes me crave some good old chicken & dumplings.
It is so easy and makes enough for a crowd.
Difficulty: Easy
Instructions
Things You'll Need:
1 whole baking hen
1 can biscuits (Grands)
1 can cream of chicken soup
salt and pepper
chicken/poultry seasoning
1. Remove hen from wrapper. Remove neck and livers. Place hen in pot
and cover in water. Add salt and pepper and bring water to boiling then
reduce heat. Turn hen allowing it to cook thoroughly on both sides.
2. When chicken is done take out of pot and let cool. Reserve broth set
aside. Debone chicken and cut into bite size pieces putting it all back
in the pot of broth. Add one can cream of chicken soup. Return pot to
burner and heat to almost boiling. Add 2 teaspoons chicken or poultry
seasoning.
3. Open your can of biscuits and cut each biscuit into 4 pieces. Drop
them one at a time into the chicken and broth mixture. Using a spoon
push each under the broth. I do this several times and stir often. The
more you stir the mixture the thicker the broth becomes. Salt and
pepper to taste.
Source: eHow.com
CHEDDAR CHOWDER
2 C. water
2 C. diced potatoes
1/2 C. diced carrots
1/2 C. diced celery
1/4 C. chopped onion
1 t. salt
1/4 t. pepper
White Sauce:
1/4 C. butter
1/4 C. flour
2 C. milk
2 C. shredded Cheddar cheese
1 C. cubed ham
Combine water, potatoes, carrots, celery, onion, salt and pepper in
large kettle. Boil 10-12 minutes. Meanwhile, in small
saucepan, make white sauce by melting the butter. Add flour and
stir until smooth (about 1 minute). Slowly add milk; cook until
thickened. Add grated cheese to white sauce; stir until
melted. Add white sauce and cubed ham to vegetables that have not
been drained. Heat through.
CRAB CAKES ON SALAD
GREENS WITH CREAMY
GARLIC DRESSING
Prep time: 15 mins
Cook time: 3 mins
Total time: 18 mins
Serves: 6
Ingredients
For the crab cakes:
1 red bell pepper, finely chopped
1 celery rib, finely chopped
4 slices white or wheat bread
2 eggs
¼ cup mayonnaise
2 tablespoons chopped parsley
1 teaspoon Worcestershire
1 teaspoon seasoned salt
1 teaspoon Dijon mustard
½ teaspoon lemon juice
¼ teaspoon cayenne pepper
2 cups crab claw meat
1 green onion, chopped
½ cup dry cornmeal
Oil for frying
For the creamy garlic dressing:
4 cloves garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
½ tsp, dry mustard
1 tsp. Dijon mustard
1 large egg
1 tbsp. fresh lemon juice
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
½ cup vegetable oil
Additionally:
6-8 cups torn washed lettuce
Instructions
For the crabcakes:
In a medium saucepan, heat one tablespoon vegetable oil over medium
heat. Add bell pepper and celery and sauté until vegetables are tender,
about 5-7 minutes. Remove from heat and allow to cool.
In a food processor, pulse bread until they become coarse crumbs. In a
separate bowl, whisk together eggs, mayonnaise, parsley,
Worcestershire, seasoned salt, Dijon mustard, lemon juice, and cayenne
pepper. Add bread crumbs and crab meat and stir until crumbs are well
incorporated.
Working with a golf ball size amount, roll patties between your palms
then flatten to form a patty. Dredge patties in cornmeal. Line patties
on a sheet tray and refrigerate for about 15 minutes.
In the meantime,heat oil in a large skillet (preferably cast iron) over
medium high heat. Fry patties in batches until golden brown, about 2-3
minutes on each side.
For the creamy garlic dressing:
Whisk together all ingredients in a medium bowl. Refridgerate until
ready to assemble salad.
Store leftover dressing in the refrigerator for up to five days.
To assemble:
Arrange about two cups of salad greens on a plate. Place two crab cakes
on top of the greens, Drizzle with creamy garlic dressing.
1 C. sweet corn
1 small jar salsa
1 can black beans drained and rinsed
2 packs Schwans Philly Beef Steak
2 C. shredded Monterey Jack
6 flour tortillas
1 C. Enchilada sauce
Preheat oven to 350°F and spray an 11x17" baking pan with
non-stick spray.
Mix together corn, black beans, salsa, Philly Beef and 1 cup of cheese.
Fill each tortilla with beef mixture, roll up and place in pan seam
side down.
Top with Enchilada sauce and remaining cheese. Bake covered for 25-30
minutes.
Source: Schwans
LUNCHBOX TORTELLINI
1 (9-ounce) package fresh or frozen cheese tortellini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon minced fresh thyme
1/2 teaspoon sugar
Coarsely ground black pepper
1 1/4 cups halved grape tomatoes
1/3 cup chopped pitted kalamata olives
3 ounces smoked deli-shaved turkey breast, torn into bite-sized pieces
3 to 4 thin slices red onion
2 ounces crumbled ricotta salata or feta cheese
Instructions
Cook tortellini in a large pot of salted, boiling water according to
package directions. Drain, rinse under cold water, and drain again.
Transfer to a large bowl.
Whisk together oil, lemon juice, thyme, sugar and pepper in a small
bowl. Pour over pasta; toss well. Add tomatoes, olives, turkey, onion,
cheese and additional black pepper; toss well.
Serves 4.
PRIZE WINNING
MEATLOAF
Ingredients:
1 1/2 lbs. ground beef
1 cup tomato juice
3/4 cup oats, uncooked
1 egg, beaten
1/4 cup chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper
Directions:
Combine all ingredients; mix well. Press firmly into ungreased 8x4 inch
loaf pan. Bake in preheated moderate oven at 350 degrees F for about 1
hour. Let stand 5 minutes before slicing.
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.
Information
& Credits
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to Z Recipes Newsletter is published by
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and Sunday.
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