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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We have
enjoyed mild weather here in my part of Texas. Cool nights have been a
blessing, but our pesky mosquitoes have enjoyed them, too. Until we get
our first good freeze, we'll remain southern food for them. That freeze
could be sometime in February, I fear!
I've gathered some great recipes for you from our sharing friends. Some
are for Halloween, some just cool weather, and others are year-round
favorites. I know you will find something to cook in today's issue.
Chances are good that you'll find something to make you think and
laugh, too!
The current 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
I'll
bet living in a nudist colony takes all the fun out of Halloween.
~Author Unknown
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
One
quarter of all the candy sold annually in the U.S. is purchased for
Halloween.
Americans purchase nearly 600 million pounds of candy a year for
Halloween.
What does that look like? Imagine 16 billion fun size Snickers bars or
158 trillion individual Candy Corns.
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!
Did
You Know?
The History of Candy
Corn
~Shared by Treva, NC
Candy corn has been around for more than 100 years. George Renninger,
an employee of the Wunderlee Candy Company, invented the popular
confection in the 1880s and Wunderlee became the first to produce the
candy. The Goelitz Candy Company (now Jelly Belly Candy Company)
started producing the confection in 1900 and still produces candy corn
today.
When candy corn first appeared, it was popular among farmers because of
its agrarian look. The tri-color design was considered revolutionary
and the public went crazy for it. Lack of machinery meant that candy
corn was only made seasonally from March to November. Candy corn has
remained unchanged for more than 100 years and is a favorite at
Halloween.
Note from me: This year I discovered candy corn flavored M&M's and
they are delicious! Also, the Oreo cookie comes with the middle
flavoring of candy corn, but all the grocery stores here sell out as
quickly as they get them in, so I have not tasted them, but guess what?
I bet they are quite tasty too!
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is: 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
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
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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
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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
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Use
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Some old one liners from one of our great comedians from days gone by...
For those of you old enough to remember Red Skelton, I think you will
enjoy this. For those of you not old enough you will see what you
missed. Either way, his humor was always clean and he was a great
entertainer. A re-run of great 'one liner's' from the man who was known
for his clean humor. I hope you get a chuckle or two reading them once
more...
1. Two times a week we go to a nice restaurant, have a little beverage,
good food and companionship. She goes on Tuesdays; I go on Fridays.
2. We also sleep in separate beds. Hers is in California, and mine is
in Texas.
3. I take my wife everywhere, but she keeps finding her way back.
4. I asked my wife where she wanted to go for our anniversary.
"Somewhere I haven't been in a long time!" she said. So I suggested the
kitchen.
5. We always hold hands. If I let go, she shops.
6. She has an electric blender, electric toaster and electric bread
maker. She said "There are too many gadgets, and no place to sit down!"
So I bought her an electric chair.
7. My wife told me the car wasn't running well because there was water
in the carburetor. I asked where the car was. She told me, "In the
lake.".
8. She got a mud pack and looked great for two days. Then the mud fell
off.
9. She ran after the garbage truck, yelling, "Am I too late for the
garbage?" The driver said, "No, jump in!".
10. Remember: Marriage is the number one cause of divorce.
11. I married Miss Right. I just didn't know her first name was
'Always'.
12. I haven't spoken to my wife in 18 months. I don't like to interrupt
her.
13. The last fight was my fault though. My wife asked, "What's on the
TV?" I said, "Dust!".
Can't you just hear him say all of these?
I love it........these were the good old days when humor didn't have to
start with a four letter word. It was just clean and simple fun.
And he always ended his programs with the words...
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PUMPKIN CANDY
~Shared by Treva, NC
1 five-pound pumpkin
5 c sugar
1 tb baking soda
Water
Peel and seed pumpkin. Cut pumpkin into 2" x 4" strips. Stir baking
soda into enough water to cover strips and let stand 12 hours, then
drain and wash strips in running water. Drop pumpkin into pot of
boiling water, and cook until tender but not soft. Remove and crisp in
ice water; drain. Mix sugar with one cup water and boil 10 minutes. Add
pumpkin and simmer in covered pot until syrup is thick and strips are
brittle. Spread strips to dry. May be stored when cold.
Source: Janey’s TnT
PUMPKIN APPLE BUTTER
~Shared by Luanne,
FL
A great butter for spreading on your toast, muffins, bagels, crackers,
you name it! You'll find this pumpkin apple butter recipe is easy to
make. And, it is so tasty, that it will quickly disappear.
Makes: 3 cups
1 3/4 cups Solid Pack Pumpkin
1 cup Apple Juice
1 cup (about 1 medium) Peeled and grated Apple
1/2 Cup Packed Brown Sugar
3/4 Teaspoon Pumpkin Pie Spice
Combine pumpkin, apple juice, apple, sugar and pumpkin pie spice in
medium saucepan. Bring to a boil. Reduce heat to low; simmer for 1 1/2
hours, stirring occasionally. Pour into container. Cover, chill. May be
stored in refrigerator for up to two months.
NEW POTATOES WITH
SAGE
~Shared by Mary H.,
Montreal, Canada
Serves 4.
1/4 cup salted butter
leaves from 4 sprigs fresh sage
3 cloves garlic, lightly smashed and peeled
2 pounds fingerling potatoes
salt to taste
Put the butter in a small heatproof casserole or Dutch oven -
preferably made of enameled cast iron - and set it over gentle
heat. Add the sage leaves and, when they soften slightly after a
minute or so, add the garlic and let it soften for 15 to 20 minutes
without coloring. During this time, the butter should murmur very
gently without burning.
Meanwhile, cook the potatoes in their skins in a separate large
saucepan in gently simmering salted water. Test after about 10
minutes. The potatoes should be easily pierced by a small sharp
knife. Drain.
Spoon the potatoes gently into the flavored butter in the casserole and
leave them to color gently and continue cooking for several minutes.
When ready to serve, season with salt and serve garnished with the sage
leaves either as a first course or as an accompaniment.
Source: Montreal Gazette
APPLE PIE MOONSHINE
~Shared by Larry
J., Spring Hill, TN
I saw the recipe on the apple pie drink in the newsletter and how funny
I make an Apple pie Moonshine too.
1 Gal Apple Juice
1 Gal Apple Cider
3 cups of sugar
8 cinnamon sticks
1 liter and one pint pure grain alcohol 190 proof
Bring to boil in a large 12 qt stock pot the apple juice and apple
cider sugar and cinnamon sticks. Once it has started to boil turn off
heat and let cool to room temperature. This may take some time to do.
with the large quantity of liquid so I fill the sink half way with cold
water and set the 12 qt pot down in the sink water. To speed the
cooling process up. Once it is cool add the pure grain alcohol stirring
constantly till blended well. Ladle into quart jars using a canning
funnel, leaving 1/2 inch space from the top of jar, and discard
cinnamon sticks once you get down to them with the ladle.
This recipe makes 9 qts so you’ll need to buy a case of 12 jars. After
your 3 batch you’ll have enough jars for 1 more batch without having to
buy the jars. Hehehehehe!
As it sits, the better it gets. 2 weeks and even longer aging. best if
served room temperature from the counter top or stored in the box the
jars came in.
ABM ENGLISH MUFFINS
~Shared by Doe,
Oliver, B.C., Canada
ABM (automatic bread machine) recipe.
Makes 24.
Preheat grill to 500, baking sheet sprinkled with cornmeal.
1 c milk
2 eggs
1 tsp salt
2 tbsp sugar
2 tbsp shortening
3 c flour
1 1/4 tsp yeast
cornmeal for topping
Measure all ingred except cornmeal into bread pan. Select dough cycle.
Remove dough to lightly floured board, cover with a lg bowl & let
rest for 10-15 mins. Roll out dough to a 1/4” thickness. Cut into 3”
circles. Place on prepped baking sheets. Brush with water &
sprinkle tops with cornmeal. Cover & let rise for 30-45 mins until
doubled. Grill for 6-7 mins until golden brown.
Tip- Follow directions when rolling out dough, too thick the muffins
will brown before cooking thru. Turn just once but do not press or
flatten tops.
OLD FASHIONED SWEET
POTATO COBBLER
~Shared by Johnny,
LA
Ingredients:
2 cups cooked and diced sweet potatoes
2/3 cup molasses
1/4 cup butter
1/2 cup milk
1/2 teaspoon ginger
1/2 teaspoon cinnamon
pinch of salt
1 recipe for biscuit dough
Preparation:
In a large saucepan, combine all the ingredients except the biscuit
dough; bring to a boil. Roll out prepared biscuit dough. Cut part of
rolled-out biscuit dough into cubes and drop into boiling mixture. Cut
remaining dough in thin slices and place over top. Put the pan in oven
and bake at 400 degrees F until the crust begins to brown.
Serves 6.
CORN AND CRAB CHOWDER
~Shared by Jean,
Syracuse, NY
Ingredients:
1 Tbs vegetable oil
2 Tbs butter
1 clove garlic, minced
2 potatoes, peeled and diced
1 onion, chopped
2 celery stalks, chopped
1 green pepper, diced
1 bay leaf
Dash of salt and pepper
1 TBS Old Bay Seasoning
3 TBS flour
2 cups chicken broth
4 cups milk
3 cups corn kernels, scraped from the cob
8oz cooked lump crab meat
Directions:
Heat the oil and butter in a deep pot. Add garlic and saute. Add the
potatoes, onion, celery, and pepper. Season with salt, pepper, and Old
Bay Seasoning. Cook for 5 minutes. Sprinkle flour and stir a couple of
minutes until flour is cooked. Add the broth and stir some more. Pour
in the milk and keep stirring. Once the chowder boils, add the corn and
the crab meat and simmer for 5 minutes. Season to taste.
1 (12 pound) whole turkey, thawed
3 lemons, juiced
1/4 cup butter
4 medium onions, chopped
2 turkey livers, finely chopped
1 pound ground lamb
2 1/2 cups long grain white rice
1 tablespoon ground cinnamon
1/4 cup chopped fresh mint leaves
2 tablespoons tomato paste
3 cups water
salt and pepper to taste
1/2 cup butter, melted
Preheat the oven to 450 degrees F (230 degrees C). Rinse the turkey
inside and out, and pat dry with paper towels. Rub lemon juice all over
the turkey and inside the cavity. Set aside.
Melt 1/4 cup of butter in a large skillet over medium heat. Add the
onion, and cook for about 5 minutes, until tender. Add the chopped
livers and ground lamb. Cook, stirring to crumble, until evenly
browned. Stir in the rice, cinnamon, mint and tomato paste. Mix in 1
cup of the water, and season with salt and pepper. Cook over low heat
for 10 minutes, stirring constantly.
Fill turkey with the stuffing mixture, and truss. Place on a rack in a
shallow roasting pan, and pour the remaining 2 cups of water into the
pan. Mix together the remaining lemon juice and melted butter. This is
the basting sauce.
Bake for 1 hour in the preheated oven, then reduce the temperature of
the oven to 350 degrees F (175 degrees C) and continue roasting for 2
more hours, or until the internal temperature of the thickest part of
the thigh reaches 180 degrees F (80 degrees C). Baste occasionally with
the melted butter and lemon juice.
REAL NEW ORLEANS
STYLE BBQ SHRIMP
~Shared by Linda
H., Rosharon, TX
"Shrimp in the shells is baked while submerged in a spicy seasoned
butter. It isn't exactly healthy, but it is fabulous. It is a common
dish in Louisiana. This recipe feeds a lot of people. You can cut it in
half for a family dinner."
Ingredients:
5 pounds medium shrimp, with shells
2 pounds butter
1 medium sweet onion, minced
8 cloves garlic, minced
2 stalks celery, diced
1/4 cup chopped fresh parsley
2 tablespoons Creole seasoning
2 tablespoons dried rosemary
ground black pepper to taste
1/2 cup Worcestershire sauce
2 teaspoons fresh lemon juice
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Arrange the
shrimp in a single layer in as many baking dishes as you need. Set
aside.
2. Melt 1/2 cup of butter in a large skillet over medium heat. Add the
onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and
stir for a few minutes, until onion is tender. Add the rest of the
butter and cook until melted over low heat. Stir in the pepper,
Worcestershire sauce and lemon juice. Pour this mixture over the shrimp
so that the shrimp are completely submerged.
3. Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Source: Allrecipes.com
DAISY'S CHICKEN AND
DUMPLINGS
~Shared by Marilyn
M., Canton, OH
Skill level: Easy
Time: 30-60 minutes
Grandma Daisy beat out all the other grandma's with this delicious
family meal. Treat your family to it tonight.
For the Chicken:
6 chicken legs (with or without skin)
6 chicken thighs (with or without skin)
3 liter chicken stock
2 celery stalks
1 small onion
1 tablespoon chicken seasoning
1/2 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 tablespoon soul seasoning salt to taste
For the Dumplings:
2 cups self-rising flour
1/3 cup pancake mix
1 teaspoon seasoning salt
1/2 teaspoon onion powder
1/2 cup water
1/3 cup carnation evaporated milk
2 teaspoons vegetable oil
2-3 ice cubes
For the Chicken: Season chicken legs and thighs with the chicken
seasoning, lemon pepper, garlic powder, soul seasoning and salt. Prick
chicken all over with fork to let the seasoning absorb. In a heavy
bottomed pot, over medium-high heat, sear the chicken. Once browned on
all sides, add the vegetables. Add about 3 liters of chicken stock, or
enough to cover (about half a finger above the chicken. Bring to a boil
and then reduce to a simmer. Cook for 20 minutes, or until chicken is
fully cooked.
For the Dumplings: In a medium sized bowl, add the flour, pancake mix,
seasoning salt and onion powder and stir in the water, milk and ice
cubes. The batter should be medium thick. Use a soup spoon to help
shape the dumplings. Start adding the dumplings to the pot of boiling
chicken once the chicken is cooked through. Cover the pot and let boil
for 1 to 2 minutes. Remove from heat and serve hot. Yield - 10 to
12 servings.
Source: The Chew's "Battle of the Grandmas"
ONION AND BACON SOUP
~Shared by Treva, NC
This reinterpretation of French onion soup adds bacon for deep
satisfying flavor. For a classic touch, make sure to include the
broiled cheesy bread top.
6 slices bacon, cut crosswise into 1-inch pieces
3 large yellow onions, halved and thinly sliced lengthwise
4 cups low-sodium chicken broth
6 baguette slices (1 inch thick)
1 & 1/2 cups grated Gruyere cheese
In a medium Dutch oven or heavy pot, cook bacon over medium-high,
stirring occasionally, until browned, about 5 minutes. Pour off all but
1 tablespoon fat from pot (reserve for another use). Add onions, and
reduce heat to medium. Cook, stirring occasionally and scraping up
browned bits from pot with a wooden spoon, until onions are very soft
and deep golden brown, about 1 hour (reduce heat if onions are
overbrowning). Add chicken broth and bring to a boil. Remove from heat.
Heat broiler, with rack in top position. With a ladle, transfer soup
into six 8-ounce broiler proof baking dishes set on a rimmed baking
sheet. Top each with a baguette slice and 1/4 cup grated cheese.
Transfer sheet to oven and broil until cheese is melted and browned in
spots, about 3 minutes. Serve immediately.
Cook's Note
You can make the soup, then freeze it. Thaw and reheat before topping
with bread and cheese.
KING RANCH CHICKEN
~Shared by Johnny,
LA
This flavorful dish has many variations. Our recipe includes its own
well-seasoned sauce, omitting the canned soup commonly found in King
Ranch Chicken recipes. Yes, it's a little more trouble, but the
resulting dish is worth the effort. This casserole freezes well, and
will be a big favorite at your table. We like to substitute a can of
Ro-Tel tomatoes and chilies for the tomatoes and the poblano.
3 tablespoons butter
2 large cloves garlic, minced
1/2 teaspoon chili powder (homemade, if possible, but store-bought
works fine)
3 tablespoons all-purpose flour
3/4 cup chicken stock or broth
3/4 cup buttermilk
salt and freshly ground black pepper to taste
2 tablespoons butter or olive oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
1 medium poblano, chopped
1 cup finely chopped mushrooms
2 plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned
tomatoes, drained)
2 tablespoons chopped pimientos
canola oil for softening tortillas
8 corn tortillas
3 to 4 cup cooked, diced chicken (mixture of light and dark meat
preferred)
1/3 cup sliced green olives
1/3 cup green onions, including tops, chopped
2 cups grated Longhorn or mild cheddar cheese
Preheat oven to 350°F. Grease a 9x13-inch baking dish or 3-quart
casserole.
Make the Sauce:
Melt the butter in a heavy skillet over medium-low heat. Add the garlic
and chili powder, and sauté for a minute or two. Raise the heat to
medium. Quickly sprinkle in the flour and stir to mix. Pour in a small
amount of the chicken broth, stirring constantly to remove lumps and
allowing the flour to "cook" briefly.
Gradually add the remaining chicken broth and the buttermilk and
continue stirring until sauce has thickened, 3 or 4 minutes. Add salt
and pepper to taste. Sauce may be prepared in advance and refrigerated.
Make the Filling:
Warm a heavy skillet over medium heat, add the butter or olive oil, and
sauté the chopped onion, green pepper, poblano, mushrooms, tomatoes and
pimientos until onion is transparent, about 4 or 5 minutes. Fold into
the mixture the diced chicken, olives and green onions, combining well.
Remove from heat.
Assembling the Dish:
In a small skillet, heat about half an inch of canola oil. Using tongs,
dip the tortillas in the hot oil one at a time, for just a few seconds,
so that they are softened. Cover the bottom of your baking dish with 4
of the softened tortillas. Layer the remaining ingredients in the
following order:
Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce
Bake for 30 minutes at 350°F until casserole is heated through and
bubbly. Makes 6 to 8 servings.
BROWN RICE PILAF
WITH VEGETABLES &
GARLIC
~Shared by Jean,
Syracuse, NY
1 tbsp. olive oil
1 cup chopped onion
1 1/2 cups brown rice
8 large garlic cloves, pressed
3 cups water
1 tsp. salt
1 cup fresh green beans, cut into 2-inch pieces
1 cup yellow crookneck squash, cubed
1 cup broccoli florets
1 cup fresh corn kernels or frozen, thawed
1/3 cup chopped red bell pepper
1 tbsp. sesame seeds, toasted
2 tsp. light soy sauce
Heat oil heavy large skillet over low heat. Add onion; sauté until
golden and tender, about 10 minutes. Add rice and garlic; sauté 1
minute. Add 3 cups water and salt; bring to boil. Reduce heat to low,
cover tightly and cook until rice is tender and almost all liquid is
absorbed, about 35 minutes; do not stir. Uncover skillet and place
green beans, squash, broccoli, corn and carrot evenly over surface of
rice. Cover and cook until vegetables are crisp-tender, about 10
minutes. Remove from heat. Stir in red bell pepper and sesame seeds.
Mix in soy sauce. Toss to coat.
1 pastry for a 9 inch double crust pie
2 cups fresh or frozen cranberries, coarsely chopped
2 medium tart apples, peeled and coarsely chopped
1 1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter
On a lightly floured surface, roll out half of the pastry into a 13-in.
circle. Press onto the bottom and up the sides of an ungreased 11-in.
fluted tart pan with removable bottom; trim pastry even with edge.
In a bowl, combine the cranberries, apples, brown sugar, flour and
cinnamon. Pour into crust. Dot with butter. Roll out remaining pastry
to 1/4-in. thickness. Cut out with a floured 1-in. apple cookie cutter.
Place over filling.
Place tart pan on a warm baking sheet. Bake at 425 degrees F for 35-40
minutes or until filling is hot and bubbly and crust is golden. Serve
warm.
RICE AND ZUCCHINI
CROSTATA Crostata di Riso e
Zucchini
~Shared by Linda
H., Rosharon, TX
Serves: 6 servings
For the Filling
2 cups arborio rice
4 cups fancy zucchini, shredded (can use grated butternut squash) wring
out in towel after shredding
3 large eggs
salt
freshly ground black pepper
3 cups ricotta cheese
2 cups scallions , white and green parts only, chopped
1½ cups Parmigiano-Reggiano, freshly grated
1½ cups half and half
1 egg yolk
For the Crostata Dough
2 cups all-purpose flour
½ cup extra-virgin olive oil
1 teaspoon salt
1/3 cup water
For the Filling
In a large bowl, toss the rice and zucchini until evenly distributed.
Let stand 30 minutes.
In a small bowl, whisk the eggs with salt and pepper until blended.
Combine the egg mixture, ricotta, scallion and Parmigiano-Reggiano in
the bowl of an electric mixer. Add the rice and zucchini and mix at low
speed until blended. (Alternatively, the mixture can be beaten by hand
with a wooden spoon.) Add the half and half and mix until amalgamated.
Season to taste with salt and pepper.
Preheat the oven to 375 degrees. Lightly butter an 18 x 12-inch baking
pan with sides about 1/2-inch high.
On a lightly floured surface, roll the dough out to a 22 x 16-inch
rectangle. Flour the surface as necessary to prevent the dough from
sticking. Fold the dough into quarters, center it over the prepared pan
and unfold it. The dough should overlap all the sides by about 2 inches.
Pour the rice mixture into the dough-lined pan and smooth it into an
even layer. Fold the overhanging dough over the filling to form a two
inch border on all sides. Brush the dough lightly with the egg yolk or
olive oil. Bake until the filling is firm in the center and the crust
is deep golden brown, about 45 minutes. Cool the crostata about 30
minutes, cut into squares and serve warm.
These are really tasty and adults and kids love them. I serve them at
Halloween, too!!
12 slices white bread
1 (8 oz) pkg Philadelphia cream cheese, softened (may not use it
all)
48 green pimiento-stuffed olives
Cut crust off bread slices; flatten bread slices slightly with rolling
pin; spread each bread slice with cream cheese (not too thickly); lay 4
olives end-to-end in center of each bread slice; roll jelly-roll style,
keeping olives together as you roll. Refrigerate until ready to serve,
slice each roll in the middle of each olive, making 8 pieces per slice
of bread. They will resemble eyeballs! Put on decorative plate and
serve with toothpicks if desired.
Yield - Makes 48 eyeball snacks
CHEESE BALL
~Shared by Treva, NC
This is a festive Halloween appetizer that everyone will love. It looks
like a pumpkin and has delicious pumpkin and cheese flavor.
2 cups shredded cheddar cheese
4 oz pkg cream cheese, softened
1/4 cup solid pack pumpkin
1/2 cup pineapple preserves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 pretzel rod broken in half
Decorations: Dark rye bread, red pepper, black olive slices and
parsley sprigs
Serve with your favorite assortment of crackers
Beat cheeses, pumpkin, preserves and spices in a medium bowl until
smooth. Cover, refrigerate 2-3 hours or until cheese is firm enough to
shape. Shape mixture into a round pumpkin. Place on serving plate.
Using knife, score vertical lines down pumpkin. Place pretzel rod on
top for stem. Cut 2 small triangles for the eyes with rye bread. Small
triangle of red pepper for nose. Slice olives in half for the mouth.
Cover loosely. Refrigerate until serving time.
SPICED CARAMEL APPLE
UPSIDE-DOWN CAKE
~Shared by Johnny,
LA
Adapted from Rachel Harkham.
Makes: 8 to 10 servings
INGREDIENTS
1 cup softened margarine
1 2/3 cups packed light brown sugar
1 teaspoon apple pie spice or cinnamon
1 teaspoon vanilla extract
2 medium peeled, cored, and thinly sliced apples
Juice from 1/2 medium lemon
2 to 3 tablespoons finely chopped walnuts optional
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 large eggs
1/4 cup vanilla soy milk
INSTRUCTIONS
1. Heat oven to 325°F and arrange a rack in the middle. Spray an
8-by-8-inch square baking dish with nonstick cooking spray.
2. Melt 1/2 cup of the margarine in a saucepan over medium heat. When
it foams, sprinkle in 2/3 cup of the sugar, 1/2 teaspoon of the apple
pie spice, and vanilla extract. Stir over medium heat until sauce is
smooth and a deep amber color.
3. Spread caramel sauce evenly in bottom of baking dish. Tile apple
slices in tight rows over sauce. Sprinkle lemon juice over apple
slices. Evenly sprinkle walnuts on top, if using.
4. Combine flour, baking powder, and remaining 1/2 teaspoon of the
apple pie spice in a large bowl and mix thoroughly. Add remaining 1 cup
of the sugar, remaining 1/2 cup of the margarine, and eggs. Beat on
medium speed until a thick batter forms. Add soy milk and stir until
evenly combined.
5. Transfer batter to prepared dish and spread over apples. Bake until
a toothpick inserted in cake layer comes out clean, about 45 to 55
minutes. Invert onto serving platter and serve warm or room temperature.
1/2 c. sugar
2/3 c. water
1/2 c. red currant jelly
3/4 c. raisins
2 tbsp. butter or margarine
1 tbsp. vinegar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
1 tsp. corn starch (at least)
Mix sugar and water to come to a boil. Then add jelly, raisins, butter,
vinegar, and spices. Allow to cook to a boil adding the corn starch to
sauce to make it thicken.
1 (750 milliliter) bottle red wine
1/2 cup white sugar
1 teaspoon ground cinnamon
1 orange
8 whole cloves
In a large saucepan on medium-low heat, combine wine. sugar and
cinnamon. Cut the orange in half, push the cloves into the outside of
the orange halves, and place them into the wine.
Heat SLOWLY on LOW heat for about 30 minutes or until steaming. Do not
let it boil. Heat your glasses in warm water before serving.
FIG NEWTON COFFEE
CAKE
~Shared by Linda
H., Rosharon, TX
Any flavor Newton will do, the raspberry is very good. Try mixing
and matching!. Maybe apple cinnamon with some fig. Be creative. Have
fun baking! Enjoy!
BATTER
1/3 c unsalted butter, softened
1/2 c sugar
1 lg egg
1 tsp vanilla extract
1 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
FILLING
2/3 c brown sugar, firmly packed
1 tsp cinnamon
2 Tbsp unsalted butter, cold
15 fig newton cookies, crumbled
CRUMBLE TOPPING
1 c flour
1/3 c sugar
1/3 c brown sugar, firmly packed
1/4 tsp salt
1/2 c oats
1 stk cold unsalted butter, cubed
Preheat oven to 350 degrees. Grease an 8" X 8" or 9" X 9" baking pan.
For batter cream butter and sugar together and beat in eggs and
vanilla. Combine flour, baking powder and salt; add to creamed mixture
alternately with milk; set aside.
For filling combine brown sugar, cinnamon and cut in butter until
crumbly. Fold in crumbled cookies; set aside.
Spread a third of the batter into pan. Top with half of the filling.
Repeat layers. Top with remaining batter.
For topping stir together flour, sugars and salt. Cut in butter and
stir in oats. Press together and top coffee cake with large crumbles.
Bake for 35-40 minutes or until golden brown. Cool on a wire rack
before cutting.
2 1/2 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 Tbsp. brewed coffee
1 recipe Orange Butter cream, recipe follows
Preheat oven to 350F. Butter and flour a 12 by 18 by 1 1/2-inch sheet
pan.
In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream
butter and sugars on high speed until light, approximately 5 minutes.
Add the eggs and vanilla and mix well. Combine the buttermilk, sour
cream, and coffee. On low speed, add the flour mixture and the
buttermilk mixture alternately in thirds, beginning with the buttermilk
mixture and ending with the flour mixture. Mix the batter only until
blended.
Pour batter into the prepared sheet pan, smooth the top with a spatula,
and bake in the center of the oven for 25 to 30 minutes, or until a
toothpick comes out clean. Cool to room temperature before frosting.
After frosted, decorate cake with candy corn. Yield - 18 to 20 servings.
Orange Butter cream:
2 cups sugar
2/3 cup water
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 Tbsp. Triple Sec or other orange liqueur
1 Tbsp. orange food coloring
Combine sugar with water in a medium heavy-bottomed saucepan and,
without stirring, bring to a boil. Cover the saucepan and allow the
mixture to boil until the sugar dissolves. Uncover and continue boiling
until mixture reaches 240 degrees F on a candy thermometer. Pour syrup
into a heat-proof measuring cup.
Place the egg whites and cream of tartar in the bowl of an electric
mixer fitted with the whisk attachment; beat on high speed until eggs
form stiff peaks. With the mixer on high speed, slowly pour the syrup
into egg whites. Continue beating on high speed until the mixture is
absolutely at room temperature, about 10 to 15 min.
With the mixer on medium speed, add the butter, 1 tablespoon at a time,
and then add the vanilla and liqueur. (If the mixture becomes runny,
the meringue was too warm and the butter melted. Chill slightly and
beat again.) Add the food coloring and combine. Frost cake and
decorate with candy corn. Yield: 6 cups
MONSTER MUNCH
~Shared by Treva, NC
4 cups popped popcorn
3 C cocoa puffs cereal
1 C Autumn colored M&M's or Reese's Pieces
1 C salted peanuts
1 C candy corn
10 Halloween Oreos, chopped into bite sized pieces
1 C pretzels (your choice of variety)
Simply pour all ingredients into a large bowl and stir.
Source: Susan's Daily Dose
HOUSE OF BLUES
CORNBREAD DRESSING
~Shared by Johnny,
LA
Serves: 12
Cooking Time: 20 min
Ingredients
1 cup onions, diced
4 cups celery, diced
1 tablespoon garlic, minced
9 cups jalapeno cornbread, cut into 1-inch cubes
7 cups french bread, cut into 1-inch cubes
1 tablespoon salt
1/2 teaspoon white pepper
2 teaspoons poultry seasoning
2 cups vegetable stock
4 eggs
1 cup olive oil
Instructions
1. Saute onions and celery and garlic in olive oil until translucent.
Add cornbread and French bread cubes. Mix with seasoning. Add stock and
eggs and salt and pepper. Remove from heat and put into pan. Bake in
oven at 325 degrees F for 20 minutes.
2. Remove from oven and serve hot.
CHOCOLATE MACAROON
CAKE
~Shared by Jean,
Syracuse, NY
Ingredients for 12 servings:
CAKE
2 cup Flour, sifted
1 3/4 cup Sugar
1/2 cup Unsweetened cocoa
1 tsp Salt
1 tsp Soda
2 tsp Vanilla
3/4 cup Water
1/2 cup Shorting
1/2 cup Sour cream
4 Eggs, reserve 1 for filling
COCONUT MACAROON FILLING
1 Egg white, reserved
1/4 cup Sugar
1 cup Coconut, grated
1 tbs Flour
1 tsp Vanilla
CHOCOLATE GLAZE
2 cup Confectioners' sugar
1 tbs Butter
1/2 tsp Vanilla
3 tbs Milk
1/4 cup Cocoa
Filling:
In small bowl, beat egg white at high speed until soft peaks form.
Gradually add sugar; beat until stiff peaks form. By hand, stir in
coconut, flour and vanilla; blend well. Set this mixture aside.
Cake:
In large mixing bowl, combine all ingredients; blend at low speed until
moistened; beat 3 minutes at medium speed. Pour batter into greased and
floured 12 cup Bundt pan. Drop teaspoonfuls of the coconut filling over
the chocolate batter. Bake at 350 F. for 50-60 minutes or until cake
tests done. Cool in pan 10-15 minutes. Turn out on wire rack or serving
place to complete cooling. Top with Chocolate Glaze.
Glaze:
In small bowl, combine sugar, cocoa and butter. Add vanilla; add milk
gradually to achieve desired consistency and stir until smooth.
1 1/2 lb. uncooked penne pasta
1 lb. bulk Italian sausage
1 lb. sliced fresh mushrooms
1 large onion chopped
3 T. olive oil
6 garlic cloves minced
1 T. dried oregano
1 1/2 C. dry red wine or beef broth divided
2 (14 oz) cans stewed tomatoes cut up
1 (15 oz) can tomato sauce
1 C. beef broth
4 C. shredded Mozzarella cheese
4 C. shredded fontina cheese
minced fresh parsley optional
Cook pasta according to package directions. Meanwhile in a Dutch
oven, cook sausage over medium heat until no longer pink; drain and set
aside.
In the same Dutch oven, saute' mushrooms and onion in oil until
tender. Add garlic and oregano; cook 1 minute longer. Stir
in 1 C. wine. Bring to a boil; cook until liquid is reduced by
half. Stir in the tomatoes, tomato sauce, broth, sausage and
remaining wine. Bring to a boil. Reduce heat; cover and
simmer 15 minutes.
Drain pasta. Spread 1/2 C. sauce in each of 2 greased 9x13 baking
dishes. Divide half the pasta between the dishes; top each with 2
1/2 C. sauce and 1 C. each of the cheeses. Repeat layers.
Cover and bake at 350 for 25 minutes. Uncover, bake 5-10 minutes
longer or until bubbly and cheese is melted. Sprinkle with
parsley if desired.
ITALIAN PUMPKIN
STRATA
~Shared by Linda
H., Rosharon, TX
Dense and creamy this vegetable-filled strata employs bread, cheese,
milk, pumpkin and eggs to create a moist and delicious casserole you
can cut into squares or wedges and serve with a platter of fresh fruit
for a smashing brunch!
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 pound loaf Italian or French bread, cut into 1 1/2-inch cubes
2 cups (8-ounces) shredded mozzarella cheese
2 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Milk
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
4 large eggs
1/2 teaspoon crushed, dried oregano
1/2 teaspoon crushed, dried basil
1/2 teaspoon crushed, dried marjoram
Preheat oven to 350°F (175°C). Grease 13 x 9-inch baking pan.
Heat oil in large skillet over medium-high heat. Add sausage, onion,
bell peppers and garlic. Cook, stirring to break up sausage, for 7 to
10 minutes or until sausage is no longer pink; drain.
Combine bread cubes, cheese and sausage mixture in a large bowl. Beat
evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and
marjoram in medium bowl. Pour over bread mixture, stirring gently to
moisten bread milk mixture. Pour into prepared baking pan.
Bake for 30 to 35 minutes or until set. Serve warm. Season with salt
and ground black pepper.
Makes 12 servings.
Source: Meals.com
CHOCOLATE ORANGE
FONDUE
~Shared by Marilyn,
Canton, OH
8 ounces good semisweet chocolate
1/3 cup heavy cream
1 1/2 teaspoons grated orange zest
1/2 teaspoon instant coffee granules
2 Tbsp. orange-flavored liqueur (recommended: Grand Marnier)
Pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels
for dipping
Chop chocolate and place it in a heat-proof bowl set over a pan of
simmering water.
Add the cream, zest, coffee, and liqueur and stir constantly until the
chocolate is melted and smooth.
Transfer mixture to a fondue pot; serve warm with pound cake,
doughnuts, strawberries, bananas or pretzels.
PUMPKIN DIP
~Shared by Treva, NC
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
Graham Crackers for dipping
In a medium bowl, blend cream cheese and confectioners' sugar until
smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie
spice, and orange juice until smooth and well blended. Chill until
serving.
Source: Susan's Daily Dose
BBQ MUSTARD SAUCE
~Shared by Johnny,
LA
If you haven't tried a mustard based barbecue sauce then you are really
missing out on something. This sauce works well with almost anything,
but particularly pork.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 cups
Ingredients:
1 cup prepared yellow mustard
1/2 cup balsamic vinegar
1/3 cup brown sugar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Preparation:
Mix all ingredients together and simmer over a low heat for 30 minutes.
If your making this sauce for a whole hog multiple the ingredients by
about 8.
PINEAPPLE PECAN BREAD
~Shared by Jean,
Syracuse, NY
3-1/2 cup flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 cup canned crushed pineapple & juice
3/4 cup chopped pecans
1 stick margarine
1-1/2 cup light brown sugar
4 egg whites
Sift flour with dry ingredients and stir in nuts. Cream margarine and
brown sugar. Beat in egg whites. Stir in half of flour-nut mixture.
Stir in pineapple. then add remaining flour. Stir until well blended
and divide batter between 2 greased and floured 9 inch loaf pans. Bake
at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on
cake rack. Yields: 20 slices.
2 medium potatoes
4 small red potatoes
3 medium parsnips peeled & cut into 1" pieces
2 bacon strips cut into 1" pieces
2 T. butter melted
1/4 T. butter melted
1/4 t. salt
1/4 t. seasoned salt
1/4 t. coarsely ground pepper
1/2 C. shredded Havarti cheese
1/2 C. shredded Parmesan cheese
1/2 C. heavy whipping cream warmed
1 T. minced chives
2 T. crumbled blue cheese
Scrub potatoes and cut into 1" pieces; place in a large bowl. Add
the parsnips, bacon, butter, salt, seasoned salt and pepper; toss to
coat. Transfer to a greased 15x10 baking pan. Bake at 425
for 40-45 minutes or until parsnips are tender, stirring once.
In a large bowl, mash the potato mixture with Havarti cheese, Parmesan
cheese, cream and chives. Stir in blue cheese.
BITE-SIZED BAKED BRIE
~Shared by Linda
H., Rosharon, TX
Makes 24 squares
2 sheets puff pastry, thawed but still cold
1/2 wedge of brie, cold
1/3 cup cherry jam (or any flavor you fancy!)
1 large egg, beaten
splash of milk
All-butter, store bought puff pastry usually comes frozen and
folded into thirds. We’re going to use these folded thirds to our
advantage. Cut the puff pastry into thirds along the
creases. Cut each panel into four pieces. They’ll be 2
1/4-inch tall and 3-inches wide. One sheet of puff pastry will
yield 12 rectangles. Cut each rectangle in half. You’ll
have 24 little rectangles that will create 12 little rectangle pockets.
Combine beaten egg and splash of milk. Brush 12 of the small
rectangles with egg wash. If you’d like to make brie bites on
sticks, now is the time! Place a popsicle stick halfway up the
puff pastry and press in gently. Place a small sliver of brie
(rind and all) on top of the egg wash (and stick). Top with about
1/2 teaspoon of cherry jam. Take another square of puff pastry
and press between your fingers to make the rectangle slightly
bigger. Place puff pastry on top of the cheese and jam. Use
a fork to press the edges together. The egg wash will act as a
glue. Make sure to seal the edges well by crimping with the fork.
Place a rack in the center of the oven and preheat oven to 375 degrees
F. Place prepared brie bites on a parchment lined baking
sheet. Brush with egg wash. Sprinkle with a touch of
coarsely ground sea salt. Bake for 12 to 14 minutes or until
golden brown.
Remove from the oven and allow to cool slightly before serving.
Brie bites are best served warm, but are also delicious at room
temperature.
PUMPKIN - DUMP – CAKE
~Shared by Treva, NC
1 - 20 oz can pure pumpkin
1 - 12 oz can evaporated milk
3 whole eggs
1 cup white sugar
3 tsp cinnamon
1 - 18.25 ounce Betty Crocker Super Moist yellow cake mix
1 C chopped pecans
3/4 C butter, melted
Preheat oven to 350. Grease a 9 x 13 baking dish. In a large bowl, mix
pumpkin, milk, eggs, sugar and cinnamon until well blended. Spread
pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans,
sprinkle them over the cake mix. Pour melted butter over the top of the
cake mix and bake 50 minutes. Cool. Top with whipped cream or ice cream.
Source: Susan's Daily Dose
Click
if you have a submission for the Reader Recipe section of A
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for posting. Thanks!
Sift together flour, soda, salt, spices and Sweet 'n Low. Cream
shortening or butter and beaten egg. Add raisins, nuts and bananas. Add
flour mixture and mix well. Bake at 400 degrees for 15 minutes for
large cookies.
Wash strawberries and gently pat with paper towels until completely
dry. In a microwave-safe bowl, melt white chocolate and shortening at
50% power; stir until smooth. Stir in extract. Dip each strawberry in
chocolate mixture; place on a waxed paper-lined baking sheet, allowing
excess chocolate to form the ghosts' tails. Immediately press chocolate
chips into coating for eyes. Freeze for 5 minutes. In a microwave-safe
bowl, melt remaining chocolate chips; stir until smooth. Dip a
toothpick into melted chocolate and draw a mouth on each face. Yield:
2-1/2 dozen.
Nutritional Facts: 1 strawberry equals 54 calories, 3 g fat (2 g
saturated fat), 2 mg cholesterol, 8 mg sodium, 6 g carbohydrate, trace
fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Source: Simple & Delicious September/October 2007, p14 Taste of Home
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for posting. Thanks!
Diabetic
Choices
SLOW-COOKED BEEF, BARLEY, AND
VEGETABLE SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 11 servings
Serving size: 1 cup
INGREDIENTS
- 1-1/4 pounds lean stew beef, cut into bite-size pieces
- 1 medium-large onion, cut into thin wedges
- 1 cup sliced carrot
- 1 tablespoon beef bouillon granules
- 1-1/4 teaspoons dried thyme
- 1-1/4 teaspoons dried oregano
- 1/4 teaspoon ground black pepper
- 5 cups water
- 14-1/2-ounce can diced tomatoes with roasted garlic
- 10-3/4-ounce can condensed tomato soup, undiluted
- 1/2 cup uncooked pearl barley
- 1 cup frozen green peas
DIRECTIONS
Coat a large nonstick skillet with nonstick cooking spray and preheat
over medium-high heat. Cook the beef in two batches for several
minutes, until nicely browned.
Transfer the beef to a 3-quart or larger slow cooker. Add the onion,
carrots, beef granules, thyme, oregano, and pepper. Pour in the water,
undrained tomatoes, and tomato soup.
Cover and cook on high for 4 hours or on low for 8 hours. Add the
barley and cook for an additional hour at high or 2 hours at low, until
the barley is tender. Add the peas and cook for 30 minutes at high or 1
hour at low. Serve hot.
Nutritional Information Per Serving: Calories: 145; Protein: 14 g;
Sodium: 442 mg; Cholesterol: 29 mg; Carbohydrates: 16 g; Fat 2.5 g
Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable
- 1 refrigerated fill-and-bake pie crust (7 to 7-1/2 ounces)
- 3 large Granny Smith apples (about 1-1/2 pounds total), peeled,
cored, and thinly sliced
- 2 teaspoons fresh lemon juice
- 1/4 cup packed brown sugar
- 1/4 cup sour half-and-half, or 1/4 cup nonfat sour cream
- 1 tablespoon quick-cooking tapioca
- 1-1/2 teaspoons ground cinnamon
- 2 teaspoons granulated sugar
DIRECTIONS
Preheat the oven to 350 degrees F.
Put the pie crust into a 9-inch-diameter tart pan with a removable
bottom; press the crust against the fluted edge and trim off any pastry
that extends over the top. Roll the trimmed dough into a ball; flatten
to 1/4 inch and cut 2 or 3 shapes with a cookie cutter. Prick the tart
shell in several places with the tines of a fork.
Put the sliced apples in a large bowl; drizzle them with lemon juice
and toss to mix.
In a small bowl, blend the brown sugar, sour half-and-half, tapioca,
and cinnamon.
Fold the brown sugar mixture into the apples until all the fruit is
coated. Spoon the apples into the tart shell; arrange the dough shapes
on top of the apples. Sprinkle granulated sugar over the top.
Bake for 35 minutes, or until the apples are tender. Cut in 8 equal
slices. Serve hot or at room temperature.
Nutritional Information Per Serving: Calories: 200; Protein: 1 g;
Sodium: 146 mg; Cholesterol: 8 mg; Carbohydrates: 34 g; Fat: 8 g
Exchanges: 2 Other Carbohydrate, 1 Fat
- 1 4-6 pound Turkey Breast, fresh or thawed
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon freshly ground black pepper
- 1/4 Cup honey
- 2 Tablespoons Dijon-style mustard
DIRECTIONS
Season interior and exterior of turkey breast with salt and pepper.
In (13 x 9 x 2 inch) roasting pan, place turkey breast on a V-shaped
rack. Roast, uncovered, in a 325 degree F preheated oven for 1-1/2 to
2-1/4 hours or until meat thermometer registers 170 degrees F in the
deepest part of breast.
Meanwhile, in a small bowl, combine honey and mustard. Brush glaze over
breast during final 20 minutes of cooking.
Remove from oven and allow turkey breast to stand for 10 minutes before
carving.
Nutritional Information Per Serving: Calories: 176; Protein: 25 g;
Sodium: 90 mg; Carbohydrates: 3 g; Fat: 6 g
Click
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for posting. Thanks!
For
Two
ISLAND SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
Ingredients
- 1/2 head Boston lettuce
- 1 cup canned hearts of palm, drained and sliced
- 2 Tablespoons Paul Newman's Oil and Vinegar Salad Dressing
Directions
Wash and dry lettuce and tear into bite-sized pieces. Place in salad
bowl. Add hearts of palm and dressing. Toss and serve with fish.
Makes 2 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
2 5-ounce boneless, skinless chicken breasts, trimmed and tenders
removed
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives or scallion greens
1. Season chicken with pepper and salt on both sides.
2. Heat oil in a medium skillet over medium heat. Add the chicken and
cook, turning once or twice and adjusting the heat to prevent burning,
until brown and an instant-read thermometer inserted into the thickest
part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent
with foil to keep warm.
3. Add shallot to the pan and cook, stirring, until fragrant, about 30
seconds. Add mushrooms; cook, stirring occasionally, until tender,
about 2 minutes. Pour in vermouth (or wine); simmer until almost
evaporated, scraping up any browned bits, about 1 minute. Pour in broth
and cook until reduced by half, 1 to 2 minutes. Stir in cream and
chives (or scallions); return to a simmer. Return the chicken to the
pan, turn to coat with sauce and cook until heated through, about 1
minute.
NUTRITION INFORMATION: Per serving: 275 calories; 15 g fat (5 g sat, 7
g mono); 84 mg cholesterol; 5 g carbohydrate; 25 g protein; 1 g fiber;
373 mg sodium; 370 mg potassium.
Nutrition bonus: Selenium (34% daily value).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 3 lean meat, 2 fat
TIP: It´s difficult to find an individual chicken breast small enough
for one portion. Removing the thin strip of meat from the underside of
a 5-ounce breast-the "tender"-removes about 1 ounce of meat and yields
a perfect 4-ounce portion. Wrap and freeze the tenders and when you
have gathered enough, use them in a stir-fry or for oven-baked chicken
fingers.
From EatingWell Magazine March/April 2008
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for posting. Thanks!
Publisher's
Choice
BROWNIE SNACK CAKE
Yield: 12 servings (serving size: 1 wedge)
Ingredients
3/4 cup sugar
1/4 cup vegetable oil
1/4 cup plain fat-free yogurt
1 teaspoon vanilla extract
3 large egg whites
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
Cooking spray
1 1/2 cups powdered sugar
2 1/2 tablespoons skim milk
1 teaspoon unsweetened cocoa
Preparation
Preheat oven to 375°.
Combine first 5 ingredients in a medium bowl; beat at medium speed of a
mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and
baking powder; stir well. Add flour mixture to sugar mixture, beating
just until blended.
Pour batter into a 9-inch round cake pan coated with cooking spray.
Bake at 375° for 25 minutes or until wooden pick inserted in center
comes out clean. Cool in pan 10 minutes; remove from pan, and let cool
completely on a wire rack.
Combine powdered sugar and milk; beat at low speed until smooth. Spread
1/2 cup powdered sugar glaze over top of cake. Add 1 teaspoon cocoa to
remaining sugar mixture, stirring with a whisk until blended. Spoon
into a small zip-top plastic bag. Snip off 1 corner of bag, making a
small hole. Starting in center of cake, pipe frosting in 4 concentric
circles. Starting at center circle, pull a wooden pick or tip of a
knife through circles at regular intervals to edge of cake to form a
"web" design.
This is yummy, easy to make, peppers, chicken, mushrooms, and onion
served over rice or that is how I did it.
2 tbs vegetable oil
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup ketchup
3 tbs light soy sauce (I used regular soy sauce)
1/8 tsp black pepper
2 tbs flour
1 large onion, cut into thin slices
2 green bell peppers, seeded, cored and cut into thin slices
4 oz can sliced mushrooms, drained
Cooked white rice for serving
1. Heat oil in a skillet. Add chicken cook 5 min.
2. In a bowl, whisk 1 cup water, ketchup, soy sauce and pepper, whisk
in flour.
3. Remove chicken from skillet. Stir in the water ketchup mixture and
bring to a boil, add chicken and the onion. Reduce heat to a simmer and
cook, covered 20 min.
4. Add peppers and mushrooms and simmer covered 15 more min. Serve with
rice.
Makes 4 servings.
GARLIC SHRIMP PASTA
Prep Time: 30 min
Start to Finish: 1 hr
Calories/Serving: 290
Makes: 6 servings
8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso® reduced-sodium chicken broth (from
32-oz carton)
1/4 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
1 tablespoon butter
1. In 5-quart saucepan or Dutch oven, cook pasta as directed on
package. Drain; return to saucepan. Stir in spinach, tomatoes and 2
teaspoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining
1 teaspoon oil over medium-high heat. Add onion; cook and stir 1
minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp
are pink and firm. Remove from heat; stir in parsley and butter until
butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss
to mix.
High Altitude (3500-6500 ft): No change.
Nutritional Information:
1 Serving: Calories 290 (Calories from Fat 50); Total Fat 6g
(Saturated Fat 2g, Trans Fat 0g); Cholesterol 165mg; Sodium 480mg;
Total Carbohydrate 34g (Dietary Fiber 4g, Sugars 3g); Protein 24g
Percent Daily Value*: Vitamin A 50%; Vitamin C 15%; Calcium 8%; Iron
25% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 Lean Meat
Carbohydrate Choices: 2
Source: Progresso
POTATO CAKES
1/2 cup flour
1 tsp. baking powder
1 tsp. salt
2 cups mashed potatoes
2 Tbs. cream or evaporated milk
1 egg, beaten
1 Tbs. grated onion
1/4 cup margarine, melted
Sift together flour, baking powder and salt. Beat mashed potatoes with
cream, egg and onion. Combine both mixture and add melted butter. Knead
lightly. Dough should be soft enough to roll. On lightly floured board,
roll out dough to 1/2-inch thickness. Cut into rounds with glass or
cookie cutter. Bake on hot griddle or skillet for 5 minutes on each
side.
Source: Bread of Life (a community cookbook) Rockport Full Gospel
Worship Center
BOURBON-BAKED HAM
14 lb. bone-in cooked smoked ham
1 cup brown sugar
1 cup bourbon whiskey
About 1/4 cup water
1 Tbs. freshly ground pepper
1/4 cup Dijon-style mustard
Fresh Peach Chutney (below)
1. Heat oven to 350. Skin ham. Trim fat to 1/4-inch thick; score. In
bowl, mix sugar with bourbon; brush one third over ham. Bake 1-1/2
hours, basting twice with remaining sugar mixture. Add 1/4 cup water to
pan after 1 hour so drippings won't burn.
2. In bowl, mix pepper with mustard. Brush ham with drippings and then
mustard. Bake 1 hour; add the remaining water to pan as necessary to
keep drippings from burning. Let ham stand 15 minutes. Baste with
drippings; slice. Serve with the chutney. Makes 24 servings.
Fresh Peach Chutney
2 lbs. peaches, sliced 1/2 inch thick
2 Tbs. fresh lime juice
1/4 cup sugar
1/2 cup cider vinegar
1 cup golden raisins
1 Tbs. minced ginger root
3 large cloves garlic, crushed
1 tsp. salt
1/2 tsp. crushed red-pepper flakes
In bowl, toss peaches with lime juice. In saucepan, mix remaining
ingredients. Bring to boiling; simmer 5 minutes. Add peaches. Bring to
boiling, stirring; simmer 1 minute. Cool. Makes 16 servings.
Or microwave...
In bowl, toss peaches with lime juice. In glass bowl, mix remaining
ingredients. Cook on high 7 minutes, stirring once. Add peaches; cook 5
minutes.
Source: McCall's, May 1992
JALAPENO CHEESE GRITS
2 Quarts Water
12 Ounces Quick grits
1/2 Pound Butter
2 Jalapenos, diced, remove seeds for sissies
1 Medium Red bell pepper, diced
1 Medium Poblano pepper, diced
1 Medium Onion, diced
1/2 Pound Cheddar cheese, grated
1/2 Pound Monterey Jack, grated
4 Eggs, beaten
Salt, to taste
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner
grits, add more water.) Set aside. Melt butter in a large skillet over
medium high heat; add peppers and onion. Saute until tender, about 5
minutes. Add to grits, along with cheeses. Add eggs and season with
salt. Pour into a 2-quart casserole and refrigerate until ready to
cook. Bake in a preheated 350 degree oven for 25 minutes, or until set.
Serve immediately.
Add butter to a large skillet over medium low heat. When melted, add
diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt. Pour in cream and milk,
stirring to combine. Season with plenty of salt and pepper, then add
chopped herbs.
Place potatoes in a buttered baking dish. Pour contents of skillet over
the top. Top with Parmesan cheese and bake for 45 minutes, or until
bubbly.
3 T Butter or margarine
1/2 c Celery, chopped, with leaves
2 c Milk
2 t Salt
1/2 t Marjoram, dried leaf
4 ea Idaho potatoes
1/2 c Onion, chopped
2 T Flour
1 T Lemon juice
1/4 t Pepper
2 1/2 c Chicken, cooked, cut up
1. Melt butter in a saucepan over low heat.
2. Add onion and celery with leaves; cook until tender.
3. Blend in flour; stir in milk.
4. Cook, stirring constantly, until sauce thickens and comes to a boil.
5. Stir in lemon juice, 1-1/2 teaspoons salt, pepper, marjoram and
chicken; remove from heat.
6. Pare potatoes; cut in very thin slices.
7. Place sliced potatoes in a greased 1 1/2-quart baking dish; sprinkle
with remaining salt.
8. Pour chicken sauce over potatoes; cover and bake in preheated 425'F.
oven 1 hour, or until potatoes are tender.
IMPOSSIBLE PUMPKIN
PIE
3/4 c. Sugar
1/2 c. Bisquick (baking mix)
2 tbsp. Butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2-1/2 tsp. Pumpkin pie spice
2 tsp. Vanilla
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2
inches. Beat all ingredients until smooth one minutes in blender on
high or two minutes with hand beater. Pour into plate. Bake until knife
inserted in center comes out clean, 50 to 55 minutes.
BLACK KETTLE PEPPER
PARMESAN SALAD
DRESSING
Makes: about 2 cups
Ingredients:
1 cup mayonnaise
½ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
2 tablespoons A-1 steak sauce
1 teaspoon Worcestershire sauce
25 grinds of black pepper
1 to 2 tablespoons dried parsley flakes
Preparation:
In large bowl, combine all ingredients and mix well. Chill and serve
over greens.
Source: Milwaukee Journal Sentinel
CHEESY GOODNESS IN A
BUN
This is a simple & fast dinner that kids will enjoy.
20 min; 5 min prep
8 stuffed hot dog buns
1 lb lean ground beef
1 (10 3/4 ounce) can condensed tomato soup, undiluted
2 teaspoons grated parmesan cheese
1/4 teaspoon Italian seasoning (optional)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4-6 ounces Velveeta cheese, cubed
8 hot dog buns
Brown the ground beef in a skillet until no longer pink, drain grease.
Add soup, parmesan, and spices, simmer for 5 minutes. Stir in the
Velveeta until melted. Spoon 2-3 tbsp of beef mixture into each hot dog
bun. Bake in the oven until crispy, roughly 5-7 minutes.
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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