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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Our
annual A2z gathering is just around the corner. We'll be visiting the
Los Angeles area. Ten of us will stay in a lovely house in Manhattan
Beach where we will cook some superb meals, share some memories as many
of us have traveled together, and make many new ones. I will be away
from the computer for about two weeks (Trey and I are driving from TX
to CA and back). I will get out another newsletter or two before then,
then off we'll go to the West Coast. Pray we all have a safe trip, ok?
Today's issue has quite a few recipes shared by your fellow readers.
Please remember that it is through sharing that this publication
exists. It would be grand to see your recipes here, too. Instructions
follow on how to do just that.
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 Sunday, God willing.
Just
a Pinch of Kindness
Help
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
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Food
For Thought
~Shared by Treva, NC
A well-developed sense of humor is the pole that adds balance to your
steps as you walk the tightrope of life.
~William A. Ward
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if you have a submission for the Food For Thought section of
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Ramblings
FIND A REMEDY!
~Shared by Treva, NC
No matter what you're doing today, whether
it's washing the dishes, sending an email,
meeting with a client or doing something you
absolutely hate, try doing it with excitement.
If you get excited about it, several things will
happen. You will connect to the light that is
available for you in that moment; if you add
excitement when you hate something, you
will break free of the comfort zone that
keeps your life limited and move into the realm
of making the impossible - possible!
Ultimately, injecting an energy like love or
excitement into something automatically
will make everything you do into a
source of fulfillment ....
~ Unknown
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Did
You Know?
Lemon Ice Cubes
Squeeze limes or lemons that are starting to get too old and freeze the
juice in small containers or ice cube trays. When you need a tablespoon
of juice pop it into the microwave.
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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
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Note:There
are still some
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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
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Recipe
Reviews, Reader Comments
Recipe
Name: Easy Chicken and
Dumplings Like Grandma's Submitter:
Maggie B., TX Reviewer:
Luanne, FL Date:
September 29, 2012 http://www.a2zrecipes.net/09292012.html
I
liked this
recipe and knew it would be easy. I made a few changes, like I bought a
lemon pepper chicken from the deli, put it in the pot and added some
chopped celery and onions and proceeded from there. The flavored skin
really made great broth. Wow, quick easy and delicious !! I'll do it
again.
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
If
you try a recipe from any posted, and have a recipe review, please send
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Name of submitter (who submitted the recipe?) Your name and location for posting
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Recipe Favorites
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SETTLER'S CRACKED
WHEAT BRAID
~Shared by Doe,
Oliver, B.C., Canada
ABM (automatic bread machine) recipe.
This is another good loaf to bake on a preheated baking stone placed on
the bottom rack of the oven. For added variety in flavor & texture,
try subbing one of the many types wheat blend flours available.
1 1/4 c water
1 1/4 tsp salt
2 tbsp br sugar
2 tbsp shortening
1 1/4 c w.w. flour
2 c flour
1/2 c cracked wheat
1/3 c buttermilk powder
1 1/2 tsp bread machine yeast
Measure ingred into bread pan, select dough cycle. Remove dough to
slightly floured surface, cover with lg bowl, rest 10-15 mins. Refer to
above for directions on forming, proofing & baking hearth breads.
Braid- Form the dough into 3-12 inch ropes of equal diam. Braid,
tucking the ends under the loaf. Place on a lightly greased baking
sheet, cover, let rise til dbled for 30-45 mins. Finish as desired.
Bake at 375 for 40-45 mins. Shiny With a Crunch- Gently brush the risen
dough with melted butter or milk. Sprinkle with cracked wheat or bulgur.
CHOCOLATE OATMEAL
CAKE
~Shared by Luanne,
FL
1 1/2 cups hot water
1 cup uncooked oatmeal
1/2 cup (1 stick) butter
1 1/2 cups granulated sugar
2 eggs
1/2 cup cocoa
1 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Mix hot water and oatmeal and allow to stand for 20 minutes. Cream
butter, sugar and eggs. Add oatmeal and beat well. Add flour,cocoa,
baking soda and salt and beat well. Bake in a 13 x 9-inch sheet pan for
35 minutes. Test for doneness and spread with Topping.
Topping
6 tablespoons butter, melted
1 teaspoon vanilla extract
2/3 cup brown sugar
1 cup flaked coconut
1/4 cup cream
1/2 cup walnuts, chopped
Mix in order listed and spread on hot cake and return to oven for 5
minutes. Cool before cutting.
DELICIOUS CHICKEN
DINNER
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
1/2 cup butter
1/2 large onion, chopped
1 (10-3/4 ounce) can cream of mushroom soup
1 (8 ounce) carton sour cream
1 (4 ounce) can mushrooms, drained
1/4 cup wine
1/4 teaspoon salt
Ground pepper to taste
1 (3 pound) chicken, cooked and cut into bite-sized pieces
1/2 cup slivered almonds, or cashews
TO PREPARE:
Saute onion in butter until limp. Add cream of mushroom soup, sour
cream, mushrooms, wine, salt and pepper. Simmer over low heat for 5
minutes. Combine sauce with chicken in a 3 quart casserole dish. Top
with almonds or cashews and bake, uncovered, for 30 minutes at 350
degrees, or until bubbly. Serve as is, or over rice. Especially good if
served in patty shells.
NOTE: A versatile dish that's good and easy – can be served so many
different ways!
4 squares unsweetened chocolate (or use the chocolate substitute on the
cocoa tin)
3/4 cup butter
2 cups sugar
3 large eggs
1 cup flour
Preheat oven to 350 degrees F. Grease and flour a 13" x 9" x 2"
baking pan, then dust with flour.
In a microwave-safe bowl, combine chocolate and butter. Melt on
high heat for 1 minute, stir and melt 30 seconds more or until
chocolate and butter are melted and smooth.
In a large bowl, whisk sugar and eggs. Add chocolate mixture and
flour, stirring until flour has disappeared. Spread in prepared
pan and bake for 25 - 30 minutes. Let cool in pan for 15 minutes
before removing from pan.
Source: Métro grocery flyer.
RASPBERRY HOT
CHOCOLATE
~Shared by Marilyn
M., Canton, OH
6 ounces milk chocolate, finely chopped
3/4 cup whole milk
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
3 Tbsp. raspberry liqueur (recommended Chambord)
Crystallized ginger, for garnish, optional
Combine everything except the liqueur and ginger in a small saucepan
and place over medium-low heat. Whisk occasionally until chocolate is
melted, about 2 minutes.
Continue to cook, whisking frequently until smooth and slightly
thickened, about 5 minutes. Remove from heat, stir in liqueur, top with
a piece of ginger, if using, and serve immediately.
BANANA NUT BREAD
~Shared by Jean,
Syracuse, NY
Ingredients
1 cup sugar
1/2 cup vegetable oil
2 eggs (extra large)
4 medium bananas (soft and ripe, not rotting)
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup walnuts (shelled, not crushed)
Directions
1. Preheat oven to 350 degrees.
2. Grease pans or use pan liners for loaf pan.
3. Mash bananas. Add sugar, oil, eggs and vanilla. Mix well with mixer
(medium speed).
4. Stir together flour, baking soda and salt and add to mixture and
blend thoroughly.
5. Stir in nuts.
6. Pour mixture into greased or lined loaf pans.
7. Bake 35 to 45 minutes or until bread tests done.
Yield: 3 loaves
HONEY THYME GLAZED
PORK TENDERLOIN
~Shared by Treva, NC
2 whole pork tenderloins, cleaned
4 sprigs of fresh thyme
2 ounce Savannah Bee Company Sourwood Honey
Salt and Black Pepper
Clean the fat and the silverskin from the pork. Chop the thyme and
combine with Savannah Bee Company Sourwood Honey. Season pork with salt
and pepper. Heat pan to medium high and sear meat on all sides. Pour
the thyme and honey mix over the pork and cook in a 350 degree oven.
Cook to desired doneness, turning a few times to glaze the meat. Rest
for 5 minutes before slicing.
Source: Scott Ostrander, Pink House Restaurant, Savannah, GA
SECRET TEXAS BEEF
CHILI
~Shared by Johnny,
LA
This secret Texas beef chili recipe comes as a special gift to us,
direct from the Goode Company Bar-B-Q restaurant in Houston, Texas,
where Texas chili is king.
Serves: 6
Cooking Time: 1 hr 15 min
3 tablespoons vegetable oil
1 large yellow onion, coarsely chopped
1 tablespoon chopped garlic
1 1/2 pounds top sirloin beef, cut into 1/2-inch chunks
1 1/2 pounds lean pork butt, cut into 1/2-inch chunks
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
4 cups beef broth
1/3 cup chili powder
1 teaspoon dried oregano
2 tablespoons masa harina
What To Do:
In a soup pot, heat oil over medium-high heat. Add onion and garlic and
cook 4 to 5 minutes, stirring occasionally. Stir in beef, pork, cumin,
salt, and pepper, and cook an additional 5 to 7 minutes, or until meat
is browned.
Stir in beef broth, chili powder, and oregano; reduce heat to
medium-low and simmer. Add the masa harina; stir well.
Cover and continue to simmer over low heat 1 hour, or until meat is
fork-tender, stirring occasionally.
Source: Goode Company Bar-B-Q, Houston, Texas
CARROT CAKE
CHEESECAKE
~Shared by Linda
H., Rosharon, TX
Yield: 6 – 8 servings
For the cheesecake:
16 ounces cream cheese, at room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs
For the carrot cake:
3/4 cup veggie oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ginger
8 oz can crushed pineapple, packed in 100% juice, drained well, reserve
juice
1 cup grated carrots
1/2 cup shredded coconut
1/2 cup chopped walnuts
For the Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Preheat oven to 350°F and grease a 9- or 9 1/2- inch springform pan.
For the cheesecake batter, in a large bowl of a stand mixer fitted with
the whisk attachment, beat the cream cheese and sugar until
smooth. Mix in the flour, eggs and vanilla until fully
incorporated and no lumps remain. Set aside.
To prepare the carrot cake batter, combine the oil, sugar, eggs and
vanilla in a large bowl. In a separate bowl, sift together the
flour, baking soda and spices. Stir into the egg mixture and mix
well. Add the pineapple, carrots, coconut and walnuts. Stir
until just combined.
To assemble the cheesecake, pour 1 1/2 cups of the carrot cake batter
over the bottom of the prepared pan. Drop spoonfuls of the
cream cheese batter over the bottom layer of carrot cake, using up 1/4
of the batter and reserving the rest for the top layer. Top with large
spoonfuls of remaining carrot cake batter. Repeat with remaining
cream cheese batter, spreading evenly with a knife.
Bake for 50 to 65 minutes or until cake is set and cooked
through. Cool completely, then cover and refrigerate. When
the cake is cold, prepare the Pineapple Cream Cheese frosting.
Pineapple Cream Cheese Frosting:
Using an electric mixer, combine the cream cheese, butter, sugar,
vanilla and pineapple juice. Beat until smooth. Add additional
juice or sugar to desired spreading consistency. Frost the
top of the cheesecake. Refrigerate 3 to 4 hours before serving.
7 oz. jar marshmallow creme
1 1/2 c. white sugar
2/3 c. evaporated milk
1/4 c. butter
1/4 tsp. salt
12 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts, optional
1 tsp. vanilla
In medium saucepan, combine marshmallow creme, sugar, evaporated milk,
butter and salt. Over moderate heat, bring to a boil, stirring
constantly. Boil 5 minutes, remove from heat. Add chocolate chips and
stir until chips are melted and mixture is smooth. Add nuts and
vanilla. Pour into a greased or foil lined 8 inch square pan. Chill
until firm. Makes 2 1/4 pounds. Will keep for about 1 month in
refrigerator.
PECAN PIE CAKE
~Shared by Marilyn
M., Canton, OH
1 package yellow cake mix
1/2 cup (1 stick) butter, melted
4 eggs, divided
1 1/2 cups light corn syrup
1/2 cup firmly packed dark brown sugar
1 tsp vanilla extract
2 cups chopped pecans, toasted
Preheat oven to 325 degrees.
Place cake mix, melted butter and 1 egg in a large bowl. Beat on low
speed until well combined, about 30 seconds. Measure 2/3 cup batter and
set aside for making filling. Spread remaining batter in bottom of a
ungreased 13x9 inch baking pan. Bake for 15 minutes, or until top
lightly browns and puffs up. Remove to a wire rack and cool for 10
minutes. Leave oven on.
Place reserved 2/3 cup batter, corn syrup, sugar, 3 eggs and vanilla in
large bowl of electric mixer. Beat on low speed for 1 minute. Stop
machine and scrape down bowl. Beat on medium speed until well combined,
about 1 minute. Fold in pecans. Pour pecan mixture on top of warm
cake in baking pan and gently smooth over cake. Bake for 40 to 45
minutes, or until edges are browned but middle is still soft. Remove to
wire rack and cool for 30 minutes. Slice and serve with vanilla
ice cream.
COKE OR PEPSI HAM
GLAZE
~Shared by Jean,
Syracuse, NY
6 oz. Coke or Pepsi
2 tbsp. mustard
1 tsp. ground cloves
1/4 c. brown sugar
Mix together. Keep basting ham with glaze.
BUTTER PECAN PUMPKIN
PIE
~Shared by Treva, NC
Prep: 20 min. + freezing
1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream
Spread ice cream into the crust; freeze for 2 hours or until firm.
In a small bowl, combine the pumpkin, sugar, cinnamon, ginger
and nutmeg; fold in whipped cream. Spread over ice cream. Cover
and freeze for 2 hours or until firm. May be frozen for up to 2
months. Remove from the freezer 15 minutes before slicing.
Drizzle with caramel ice cream topping. Drizzle with chocolate
ice cream topping if desired. Dollop with whipped cream.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11
g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate,
1 g fiber, 5 g protein.
Source: Taste of Home
TEXAS CHICKEN FRIED
STEAK
~Shared by Johnny,
LA
Serves: 4
Chilling Time: 30 min
Cooking Time: 15 min
What You'll Need:
4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch
thickness
1/4 cup Worcestershire sauce
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup buttermilk
1/2 cup vegetable oil
1 1/4 cups milk
1/4 cup chicken broth
What To Do:
In a large resealable bag, marinate cube steaks in Worcestershire sauce
30 minutes in the refrigerator.
Place flour, salt, and pepper in a shallow dish. Pour buttermilk into
another shallow dish.
Dip steaks in flour mixture, coating completely, then in buttermilk and
again in flour. Reserve remaining flour mixture.
In a large deep skillet over medium-high heat, heat oil until hot but
not smoking. Add steaks and cook 3 to 4 minutes per side, or
until cooked through and coating is golden. Drain on a paper
towel-lined platter and cover to keep warm.
To make the gravy, add 1/3 cup of remaining flour mixture to skillet.
Cook 2 to 3 minutes, or until flour is browned, stirring constantly.
Whisk in milk and broth, stirring until thickened. Serve gravy over
steak.
Source: Hickory Hollow Restaurant, Houston, Texas
CHICKPEAS WITH
TOMATOES AND CARROTS
~Shared by Linda
H., Rosharon, TX
Starting with dried chickpeas instead of canned ones makes all the
difference in this citrusy side dish. Although soaking and cooking the
chickpeas takes a bit more time, the effort is minimal.
1 cup(s) dried chickpeas, soaked overnight and drained
2 large garlic cloves, 1 thinly sliced
1 bay leaf
Salt
1/2 cup(s) extra-virgin olive oil
3 carrots, halved lengthwise and sliced crosswise 1/2 inch thick
1 red onion, thinly sliced
1/2 teaspoon(s) crushed red pepper
1 cup(s) dry white wine
1/2 cup(s) strained tomatoes or plain tomato sauce
3 tablespoon(s) chopped parsley
Finely grated zest of 1 lemon
2 tablespoon(s) fresh lemon juice
Freshly ground black pepper
Directions
1. In a large saucepan, cover the chickpeas with 2 quarts of water. Add
the whole garlic clove and bay leaf and bring to a boil. Simmer over
low heat, stirring occasionally, until the chickpeas are tender, about
2 hours. Add 1/2 teaspoon of salt and simmer for 10 minutes longer.
Drain the chickpeas and discard the bay leaf and garlic clove.
2. In a large, deep skillet, heat the olive oil. Add the carrots, onion
and sliced garlic, cover and cook over moderately low heat, stirring
occasionally, until the carrots are tender, about 10 minutes. Add the
crushed red pepper and wine and boil over moderately high heat until
the wine has reduced by half, about 4 minutes. Add the strained
tomatoes and simmer over moderate heat for 5 minutes. Add 2 cups of
cold water and the drained chickpeas and simmer over moderate heat
until slightly thickened, about 15 minutes. Add the parsley, lemon zest
and lemon juice and season with salt and black pepper. Serve at room
temperature.
1 sprig fresh rosemary, chopped
1/4 cup chopped fresh mint leaves
1 hot chile pepper, minced
1 clove garlic, minced
2 limes, juiced
6 tablespoons olive oil, divided
salt and pepper to taste
3/4 pound boneless lamb, cut into 1/2-inch cubes
1 eggplant, peeled and cubed
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
2 green onions, chopped
1 tablespoon butter
1 (10 ounce) box couscous
1 1/2 cups boiling water
1 lime, juiced
Combine rosemary, mint, chile pepper, garlic, the juice from 2 of the
limes, 2 tablespoons of the olive oil, and salt and pepper to taste.
Add the lamb and coat well with the marinade; marinate at least 1 hour
and up to overnight in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).
Combine the eggplant, red and yellow peppers, and onions with 3
tablespoons olive oil; toss to coat. Place vegetables on a large baking
sheet in a single layer and roast until tender, about 20 minutes.
Heat 1 tablespoon olive oil in skillet over medium heat. Remove lamb
from marinade (discard marinade); cook and stir until no longer pink,
about 10 minutes.
Meanwhile, melt butter in a small saucepan over medium heat. Add
couscous; stir briefly to coat well. Add water; cook and stir until
just boiling. Cover; set aside until all the water is absorbed, about
10 minutes. Fluff couscous with a fork, and stir in the juice of 1 lime.
Serve lamb and vegetables over couscous.
STRAWBERRY ORANGE
SPREAD
~Shared by Marilyn
M., Canton, OH
2 (10 oz) pkg. frozen sweetened sliced strawberries, thawed
1/2 cup orange juice
1 Tbsp. grated orange peel
1 (1 3/4 oz) pkg. powdered fruit pectin
3 1/2 cups sugar
In large pan, mix strawberries, orange juice and orange peel; stir in
pectin. Bring to rolling boil over high heat, stirring constantly. Add
sugar. Return to roiling bowl. Boil and stir for 1 minute. Remove from
heat; skim off foam. Pour into jars or Ziploc Brand containers. Cool to
room temperature, about 1 hour. Cover and let stand overnight or until
set. but not longer than 24 hours. Refrigerate or freeze. This is one
special treat you can make all year long. Great on french toast,
pancakes and/or waffles ~ even ice cream!
SOUR CREAM MEAT BALLS
~Shared by Jean,
Syracuse, NY
1/4 C. butter
1 onion, chopped
2 lb. ground beef
2 eggs
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. pepper
1/4 tsp. marjoram
2 1/2 T. all-purpose flour
5 1/2 T. tomato paste
3/4 C. beef stock
4 tsp. Worcestershire sauce
2 tsp. vinegar
1/2 lb. mushrooms sliced
1 C. sour cream
Sauté onion in half butter until golden brown. Put onions in crock pot.
Mix together beef, eggs, salt and pepper. Form into small balls and
brown. Sprinkle on tarragon, marjoram and flour Shake skillet to turn
meat balls and coat them with flour. Put meat balls into crock pot.
Mix together tomato paste, beef stock, Worcestershire sauce and vinegar
in skillet without cleaning the skillet from browning the meatballs.
Scrape bottom of pan and cook for 2 minutes. Pour over meat balls Cover
crock pot. Cook on LOW about 1 1/2 hours.
Melt remaining butter. Sauté mushrooms for 5 minutes. Add mushrooms and
sour cream and heat throughout.
Delicious served over cooked egg noodles.
CHOCOLATE CANDY
SQUARES
~Shared by Treva, NC
2 c. sugar *
1/2 c. (1 stick) margarine or butter
1/4 c. cocoa
1/4 c. crunchy peanut butter **
1/2 tsp. salt
1/2 c. evaporated milk
1 tsp. vanilla extract ***
2 c. quick oats
Butter 9-inch square pan. In medium saucepan over medium heat combine
sugar, cocoa and salt. Stir in milk; and margarine. Heat to a rolling
boil; boil 3 minutes, stirring constantly. Remove from heat. Stir in
peanut butter and vanilla until blended. Stir in oats. Pour into pan.
Cool. Cut into squares.
Makes 81 squares.
* I used creamy peanut butter.
** I used almond extract.
*** Splenda can be substituted for sugar.
PECAN AND CANE SYRUP
CAKE
~Shared by Johnny,
LA
Serves 8 to 10
1 1/4 cups unbleached pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup water, cool
1/3 cup light brown sugar
1/2 cup Steen’s cane syrup
1 teaspoon vanilla extract
1 extra large egg
3/4 cup finely chopped (almost pulverized) native pecans
sifted confectioner’s sugar for the top
Method:
Grease and flour a 9-inch cake pan. Preheat oven to 350F. Sift together
the flour, soda, and salt. Melt butter and water in a glass mixing
bowl, in the microwave. Do not let water boil. Whisk into the
water-butter mixture, the brown sugar, syrup, vanilla and then the egg.
Add the dry ingredient mixture, and whisk for a moment or two until
lumps dissolve. The batter will be very loose. Add the pecans, and stir
until combined. Pour into the pan. Rap gently on the counter to knock
out any air bubbles. Bake about 35 minutes, or until a toothpick
inserted into the middle comes out clean.
Gently turn out onto a cake plate and dust with confectioner’s sugar.
Allow to cool and serve.
TANDOORI CHICKEN
BITES
~Shared by Linda
H., Rosharon, TX
Simple to make, these tasty little treats come out of the oven looking
spectacular.
Makes 36 bites
2 tbsp flour
1/2 package puff pastry, thawed
1 tbsp tandoori paste
2 tbsp tzatziki or plain yogourt
1 cup cooked chicken, chopped or finely shredded
1/2 cup baby spinach
2 green onions
12 baby tomatoes
1 cup mascarpone cheese or 1/2 cup each whipped cream cheese and sour
cream, combined
1/4 cup fresh coriander or basil, finely chopped
Heat oven to 450 F Lightly dust counter with flour. Roll out
pastry dough into a thin square, about 12 by 12 in. (30 x 30 cm). Using
a sharp knife or a pizza cutter, cut pastry into strips, 2 in. (5 cm)
wide, then cut crosswise into 2-in. (5-cm) squares. Divide squares
evenly on a baking sheet.
In a medium bowl, combine tandoori paste with tzatziki or yogourt. Add
chopped chicken and stir until evenly coated; set aside. Finely chop
spinach. Thinly slice green onions. Slice each tomato into 3 rounds.
Dollop 1 tsp (5 mL) mascarpone onto centre of each pastry square. Top
with 1/2 tsp (2 mL) of chicken mixture. Sprinkle with spinach and
onions. Dot each square with a slice of tomato.
Bake until pastry is golden, about 15 minutes. Sprinkle with coriander
or basil and serve hot or at room temperature on a large platter.
Substitution Options
Instead of one-bite appetizers, cut puff pastry into two individual
pizzas or make one large pie. This topping combination also works
well on pizza dough or nan.
Substitute finely chopped sun-dried tomatoes for fresh.
Finely chopped red onion is a fine substitute for green onion.
Place beans into a pressure cooker and fill with enough water to cover
the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove
from the heat, drain and cool for 1 hour.
Add water to the beans again, filling just enough to cover the beans by
1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed
peppercorns. Put the lid on and set the pressure to high, or 15 pounds
depending on your indicator. Bring to a boil and cook for 35 minutes.
Release the pressure according to the manufacturer's instructions
before attempting to open the pot. Do not open right away. Serve hot.
EASY CHOCOLATE-NUT
DESSERT
~Shared by Marilyn
M., Canton, OH
Sinfully good -- and SO EASY! Everyone wants the recipe when served.
1 pkg. (8) Pillsbury crescent rolls
2/3 cup butter
2/3 cup brown sugar
3/4 cup chopped nuts
12 oz. pkg. chocolate chips
Spread crescent roll dough onto baking sheet. Press edges together,
carefully and seal well. Leave small ridge around edge. Bring butter,
sugar and nuts to a boil. Pour over flattened rolls. Bake at 350
degrees for 20 minutes. Remove from oven and sprinkle 12 ounces
chocolate chips over top. Let melt, spread ~ enjoy.
BARBECUE TURKEY
THIGHS
~Shared by Jean,
Syracuse, NY
Ingredients:
3/4 cup barbecue sauce
1/4 cup chopped green onion
3 tablespoons soy sauce
2 tablespoons toasted sesame seeds
1 teaspoon minced garlic
1/4 teaspoon ground ginger
2 pounds turkey thighs, skinned and excess fat removed
Preparation:
To Marinate: In 2-cup measure combine barbecue sauce, onions, soy
sauce, sesame seeds, garlic and ginger. Remove 1/3 cup, cover and
refrigerate. Pierce holes in thighs using tines of fork. In
self-closing plastic bag combine thighs and remaining marinade. Seal
bag and refrigerate overnight, turning occasionally to marinate evenly.
Prepare grill for indirect heat cooking. Cook thighs over hot coals 25
to 30 minutes per side until meat thermometer, inserted in thickest
portion of thigh, registers 180 degrees F. During last 10 minutes of
cooking, brush with reserved marinade. Serve hot with favorite rice
dish and a vegetable, if desired.
CARAMEL APPLE PIE
~Shared by Treva, NC
Dress up a traditional apple pie with pecans and caramel sauce. It's
all made easy with refrigerated pie crust!
Prep Time: 20 Min
Total Time: 2 Hr 5 Min
Makes: 8 servings
Crust:
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed
on box
1/4 cup finely chopped pecans
Filling:
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
6 cups sliced peeled cooking apples (6 medium)
Topping:
1/3 cup caramel ice cream topping
1/4 cup chopped pecans
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust
Pie using 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans
in bottom of crust-lined pan.
In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in
lemon juice and apples. Spoon into crust-lined pan. Top with second
crust; seal edge and flute. Cut slits or shapes in several places in
top crust. If desired, brush crust with water; sprinkle lightly with
sugar.
Bake 35 to 45 minutes or until apples are tender and crust is golden
brown. After 15 to 20 minutes of baking time, cover crust edge with
strips of foil to prevent excessive browning. Cool at least 1 hour
before serving.
Serve warm pie with ice cream. Drizzle with caramel topping; sprinkle
with chopped pecans.
1 + 1/4 pounds ground beef
sea or kosher salt and ground black pepper
2-3 tablespoons olive oil
1 large onion, finely chopped
2 jalapeño chiles, minced (seeds and ribs removed for less heat, if
desired)
4 cloves garlic, minced
1 can (14 ounces) petite diced tomatoes
1 cup canned crushed tomatoes
2 cups corn kernels (if frozen, thawed)
1 tablespoon chile powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano, crushed between fingers
Creamy Cornmeal Crust:
2 + 1?4 cups coarse cornmeal
1 + 1/2 teaspoon sea or kosher salt
3/4 cup milk
2/3 cup sour cream
1 egg, beaten
1 + 1/2 cups extra sharp cheddar, shredded
1 small can diced green chiles or 1/3 cup scallions, diced
1/8 teaspoon black pepper
sour cream and/or guacamole for serving
In a large skillet over medium heat brown the beef (season lightly with
salt and pepper) breaking it apart as it cooks. Remove the beef from
the pan and drain off the grease. Add a few tablespoons oil and over
medium-low heat cook onion and jalapenos until tender (season lightly
with salt and pepper). Add garlic and cook until fragrant. Add ground
beef back in along with both diced and crushed tomatoes, corn, chile
powder, cumin, oregano, 1 teaspoon of sea salt and 1/8 teaspoon black
pepper. Cook over medium-low heat 5-6 minutes. Taste and season again
with salt and pepper if needed.
Preheat oven to 400 degrees F. Bring 5 cups water and 1 + 1/2 teaspoons
sea salt to a bowl in a medium, heavy-bottomed saucepan and slowly add
cornmeal while continuously whisking. Once cornmeal is incorporated
remove from heat and cool to lukewarm. Mix in milk, sour cream, beaten
egg, 1 cup of the cheese, green chiles or scallions and 1/8 teaspoon
black pepper. Mixture will be thick.
Grease an 8×8 deep sided casserole dish and spread a thin layer of
cornmeal over bottom and up the sides. Add meat mixture and spread
evenly, cover with remaining cornmeal, spread evenly and scatter
remaining 1/2 cup cheese over top. Place on a baking sheet and bake
30-35 minutes until bubbly and light golden on top. Remove and allow to
set 5 minutes before serving with a dollop of sour cream and/or
guacamole over top.
BETTER THAN SEX CHEX
MIX
~Shared by Linda
H., Rosharon, TX
8 cups Chocolate Chex cereal or (6 cups Rice Chex Cereal and 2 cups
Cocoa Krispies)
3/4 cup packed brown sugar
6 Tbsp. butter
3 Tbsp. Light Corn Syrup
1/4 tsp. baking soda
1 cup MINI Reese's Peanut Butter Cups
1 cup mini marshmallows
1/2 cup caramel bits
1 Tbsp. heavy cream
1/2 cup milk chocolate chips (more if you would like)
1/2 cup white chocolate chips
1 tsp. coarse sea salt
Pour measured cereal into a large microwaveable bowl. Line cookie
sheet with waxed paper or foil. In 2-cup microwaveable measuring
up, microwave brown sugar, butter and corn syrup uncovered on high for
1-2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved. Pour caramel mixture over
cereal, stirring until evenly coated. Microwave on high for 3
minutes, stirring every minute. Spread on cookie sheet.
Cool 10 minutes. Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt).
Evenly sprinkle mini peanut butter cups candy and mini marshmallows
over the Chex mixture.
In a small microwaveable bowl, microwave caramel baking bits and cream
uncovered on high for 1 minute or until chips can be stirred
smooth. Use a spoon or fork to drizzle over Chex
mixture. Repeat with milk chocolate baking chips and again
with the white baking chips. Quickly sprinkle coarse salt over
all the chex mixture while candy drizzles are still wet.
Refrigerate until set. Break apart and store in tightly covered
container.
5 lbs tomatoes, peeled, chopped
2 lbs chili peppers, peeled, chopped
1 lb onions, chopped
1 cup vinegar
3 teaspoons salt
1/2 teaspoon pepper
Combine prepared tomatoes, peppers, onions, vinegar, salt and pepper in
a large saucepan. (See Mexican tomato sauce for information on peeling
chili peppers.) Heat to a boil and simmer 10 minutes. Fill jars,
leaving 1/2-inch headspace. Close jars and process. Caution! Wear
rubber gloves while handling chilies or wash hands thoroughly with soap
and water before touching your face.
Process at 10 lbs (PSI) in a pressure canner only. Process pints for 20
minutes (0-8000 feet elevation) Process pints for 25 minutes
(8001-10,000 feet elevation) Dial gauge: 10 lb + 1/2 lb/1,000 ft.;
weighted gauge: 15 lb at 1,000-10,000 ft.
Note: For a milder sauce, use substitute poblano peppers (or use fewer
chili peppers).
Yields 6 to 8 pints.
BRANDIED
APPLE-RAISIN BUNDT CAKE
~Shared by Marilyn
M., Canton, OH
A touch of brandy in the raisins and glaze seems to intensify the
apples and spices in this moist, homey cake. It improves with age, so
make it a day or two ahead. Serve with ice cream or whipped cream, if
desired.
1 cup raisins
1/4 cup brandy (or apple cider)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 cup sugar
1 cup packed light brown sugar
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped peeled Braeburn or Rome apples (1/2 inch ~ about 2 large)
Heat oven to 350°F. Spray 12-cup Bundt pan with cooking spray;
dust with flour, tapping out excess. Combine raisins and 1/4 cup brandy
in small bowl; let stand 15 minutes. Whisk flour, baking powder,
cinnamon, baking soda and salt in medium bowl. Beat eggs, 1 cup sugar
and brown sugar in large bowl at medium speed 2 minutes or until light
and fluffy. At low speed, beat in oil and vanilla until blended. Beat
in raisins with brandy. Beat in flour mixture just until
combined. Stir in apples; pour into pan. Bake 55 to 60
minutes or until wooden skewer inserted in center of cake comes out
clean. Cool in pan on wire rack 15 minutes.
GLAZE
1/4 cup unsalted butter, softened
1/4 cup sugar
3 Tbsp. water
1/4 cup brandy (or apple cider)
Powdered sugar
Meanwhile, heat butter, sugar and water in small saucepan over medium
heat until sugar dissolves, stirring frequently. Bring to a gentle
boil; boil 1 minute. (Glaze may spatter slightly.) Remove from heat;
stir in 1/4 cup brandy. Whisk glaze before using.
Invert cake onto wire rack. With thin wooden skewer, poke holes about 2
inches apart in top and sides of cake. Brush all glaze over cake.
Cool completely on wire rack. (Cake can be made 3 days ahead. Cover and
store at room temperature.) Sprinkle with powdered sugar just before
serving.
Yield - 12 servings
ZUCCHINI BREAD
~Shared by Jean,
Syracuse, NY
Beat: 3 eggs and 2 cups sugar.
Add:
1 tsp. soda
1/4 tsp. baking powder
1 cup. oil
1 tsp. salt
3 tsp. cinnamon
Stir in 2 cups zucchini (shredded) and 3 teaspoons vanilla. Bake at 325
degrees until done.
CHOCOLATE NUT CHEWS
~Shared by Treva, NC
1 & 1/2 c Sugar
1/4 c Cocoa
1/2 c evaporated milk
1/3 c Butter
1/3 c Peanut butter
1 ts Vanilla
1 & 1/2 c Quick rolled oats
1/2 c Salted peanuts
Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir
over medium heat until mixture bubbles all over top. Boil and stir 2
minutes more. Remove from heat. Stir in until melted the peanut butter;
add the vanilla, Uncooked quick rolled oats and nuts. With 2 teaspoons,
drop on waxed paper.
Let stand until set.
Makes 36 chews.
BANJO PICKERS
~Shared by Johnny,
LA
Banjo Pickers – The sandwich that’ll make you sing!
Ingredients
1 large loaf French Bread from grocery bakery
1 package Polish kielbasa sausage
1 1/2 cups Sauerkraut (that's one and a half, not eleven ;)
Swiss Cheese Slices
1/4 cup hot banana pepper slices or jalapeno slices
2 tablespoons spicy brown mustard (more if you want)
2 tablespoons mayonnaise (more if you want)
Instructions
Cut your sausage into two inch segments and cut each segment in half
lengthwise. Place these in a large skillet over medium high heat and
cook, turning as needed, until lightly browned on both sides.
Slice bread open lengthwise and lay open on baking sheet. Spread one
side with mayo and one side with mustard. Arrange 5 cheese slices over
bread. Top one side of bread with sauerkraut and pepper slices. Place
browned kielbasa slices on bottom half of bread loaf.
Place in oven at 350 for 10-15 minutes, or until cheese is melted and
bread is toasted. Remove from oven. Close sandwich and cut into four
smaller sandwiches. Serve warm with kettle potato chips or a nice bowl
of white beans.
Makes 4 generous sandwiches.
SWEET POTATO SALAD
~Shared by Linda
H., Rosharon, TX
2 pounds sweet potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tsp. Dijon mustard
1/4 tsp. salt
4 hard cooked eggs, chopped
1 1/2 cups finely chopped celery
8 green onions, sliced
several sweet pickles (Can use baby gherkins) sliced
In a large bowl, combine mayo, mustard, and salt. Stir in eggs,
celery, onions and pickles. Add potatoes; stir gently to mix. Cover and
refrigerate for 2-4 hours. Yield: 8-10 servings
8 C. diced fresh or frozen rhubarb
1 (16 oz) pkg. unsweetened strawberries
3 C. sugar
8 C. water
1 (3 oz) pkg. strawberry gelatin
1/2 C. lemon juice
11 C. ginger ale chilled
rhubarb curls, optional
In a Dutch oven bring the rhubarb, strawberries, sugar and water to a
boil. Reduce heat; simmer, uncovered 5-8 minutes or until rhubarb
is tender. Press through a sieve; discard pulp. Stir in
gelatin and lemon juice until dissolved.
Transfer to a freezer container and freeze stirring occasionally until
firm. May be frozen up to 3 months.
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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
BANANA BISCUITS (VEGETARIAN)
~Shared by Jean,
Syracuse, NY
Ingredients
3 small ripe bananas, peeled and mashed
1 cup lite soymilk or other milk alternative
2 Tablespoons oil
4 1/4 cups unbleached white flour
1 Tablespoon baking powder
Directions
Preheat oven to 425 degrees. Mix the mashed bananas, soymilk, and oil
together in a large bowl. Add the flour and baking powder and stir well.
Place dough on a floured surface and knead for 3 minutes. Using a
rolling pin, roll dough to a 1/2-inch thickness. Cut into 2-inch-wide
circles using a cutter or tin can. Place biscuits on a lightly oiled
cookie sheet, bake 20 minutes or until browned. Serve warm.
These delicious biscuits make a perfect breakfast item. Leftovers can
be re-heated in a toaster oven.
LOW FAT SCALLOPED
POTATOES
~Shared by Maggie,
TX
3 pounds potatoes, peeled, thinly sliced
1/4 cup grated gruyere or cheddar cheese
Pepper
1 cup low fat milk, room temp
2 tbs unsalted butter or margarine
1/4 tsp nutmeg
1 cup whole milk, room temp
2 tbs flour
Salt
HEAT OVEN to 350 degrees. Butter a 3 quart baking dish. Bring a pot of
salted water to a boil. Add potatoes and cook until tender, 10 min.
Drain potatoes and return to the pot. Melt 2 tbs butter in a saucepan.
Stir in the flour to make a paste. Cook stirring, until the paste puffs
slightly, 1 min. Whisk in both milks and simmer until thickened, 3 min.
Remove from the heat and whisk in 1/2 tsp pepper, 1 tsp salt and
nutmeg. Pour the sauce over the potatoes and toss to coat. Transfer
potato mixture to baking dish and sprinkle with the cheese. BAKE 10
min. or until heated through. Switch oven to the broiler setting and
broil potatoes until browned on top, 5 min. Let rest 10 min. before
serving.
Makes 6 servings.
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for posting. Thanks!
Diabetic
Choices
MUSHROOM DILL SAUTE
~Shared by Mary S.,
Nashville, TN
Yield: 4 (1 Serving = 1/2 cup)
INGREDIENTS
- 1 tablespoon margarine
- 2 cups sliced white mushrooms (8 ounces)
- 1 red or yellow bell pepper, cored, seeded, and cut in thin
strips
- 1 clove garlic, minced
- 2 teaspoons Dijon mustard
- 2 tablespoons snipped fresh dill, or 1 teaspoon dried dill weed
- 1/8 teaspoon freshly ground pepper
DIRECTIONS
Melt the margarine in a large nonstick skillet over medium heat.
Saute the mushrooms, pepper strips, and garlic until the mushrooms are
tender and the liquid has evaporated, about 5 to 7 minutes.
Stir in the mustard, dill, and ground pepper; toss to coat. Heat
through.
- 2 teaspoons peanut oil
- 1 tablespoon annatto seeds
- 1 medium onion, thinly sliced
- 2 cups reduced-sodium fat-free chicken broth
- 1 sweet potato, peeled, cut into 1/2-inch cubes
- 1 can (14 ounces) reduced-sodium whole tomatoes, undrained, cut
up
- 1 teaspoon dried thyme leaves
- 1 cup frozen peas
- 1 pound flounder fillets, cut into 3/4-inch cubes
- 4 teaspoons lemon juice
- Salt and pepper to taste
DIRECTIONS
Heat oil in large saucepan over medium-high heat; add annatto seeds and
saute for 3 minutes. Remove seeds with slotted spoon and discard. Add
onion to saucepan; saute 2 minutes.
Add broth, potato, tomatoes and liquid, and thyme. Heat to boiling;
reduce heat and simmer, covered, until potato is tender, about 10
minutes. Using potato masher or kitchen fork, coarsely mash mixture in
pan.
Add peas and flounder; simmer until fish is tender and flakes with a
fork, about 10 minutes. Stir in lemon juice; season to taste with salt
and pepper.
Nutritional Information Per Serving: Calories: 240, Protein: 28.5,
Sodium: 227 mg, Cholesterol: 60 mg, Carbohydrates: 21.4 g; Fat: 4.2 g
Diabetic Exchanges: 1 Bread/Starch, 3 Meat
- 3/4 pound green beans, stemmed and halved
- 1 Tbsp. Dijon-style mustard
- 1 tsp. lime juice
- 1/2 tsp. salt
- 1 Tbsp. mint, cut into very thin strips
- 1/4-1/2 tsp. grated lemon zest, according to taste
- 1 tsp. minced shallot
- Salt and freshly ground black pepper, to taste
DIRECTIONS
Steam beans 5 minutes or until tender but still crisp.
While beans cook, in a large mixing bowl, use a fork to combine
mustard, lime juice and salt, mixing until creamy. Mix in mint, lemon
zest and shallots.
Drain cooked beans and add to the mustard mixture, stirring to coat
them. Season to taste with salt and pepper. Serve at room temperature.
This dish can be refrigerated for 24 hours. Bring to room temperature
before serving.
Frozen whole green beans may be used, although they will be less crisp
than fresh ones. For frozen beans, reduce cooking time to 3 minutes.
Nutritional Information Per Serving: Calories: 30; Protein: 2 g;
Carbohydrates: 6 g; Sodium: 391 mg; Fiber 3 g Exchanges: 1 Vegetable
Yield: 4 servings
Serving Size: 3-4 ounces turkey, about 1 cup vegetables
INGREDIENTS
- 1 pound deli turkey, sliced 1 inch thick and cubed
- 1 cup sliced zucchini
- 1 cup sliced celery
- 1/2 cup sliced green onions
- 1/2 cup sliced carrots
- 3/4 cup low-fat mayonnaise
- 1/2 cup rehydrated sun-dried tomatoes, sliced
- 1 teaspoon prepared pesto
- Salt and fresh ground pepper to taste
DIRECTIONS
In a salad bowl, combine the turkey, zucchini, celery, green onions,
and carrots. Toss to mix.
In a small bowl, combine the mayonnaise, sun-dried tomatoes, and pesto.
Season with salt and pepper.
Add the mayonnaise mixture to the turkey and mix well. Refrigerate for
1 hour before serving.
Nutritional Information Per Serving: Calories: 235; Protein: 26 g;
Sodium: 1431 mg; Cholesterol: 52 mg; Carbohydrates: 20 g; Fat 7 g
Exchanges: 1 Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1/2
Polyunsaturated Fat
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for posting. Thanks!
For
Two
STEAKS WITH WINE SAUCE
~Shared by Mary S.,
Nashville, TN
Two 1 1/4-inch thick (8 ounces weight) tenderloin steaks, top loin
center cut
1 tablespoon olive oil
Nonstick pan
Tablespoon or so finely sliced scallion
1/2 cup good red wine
1 tablespoon butter
Minced parsley or chopped chives
Salt and pepper
Trim steaks of excess fat and pat dry with towels; brush them lightly
with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2
minutes to 2 minutes a side for red rare; longer for medium. Remove
steaks to a warm plate. Degrease most of the fat, leaving only a
teaspoon in skillet. Add the scallions and stir for a moment. Pour in
wine and scrape deglazings; boil down until syrupy. Remove from heat,
add butter and parsley or chives if you wish; pour over steak. Yield: 2
servings
PHILADELPHIA
CHEESESTEAKS
~Shared by Jean,
Syracuse, NY
3 tablespoons soybean oil
1/2 cup diced white onions
6 - (1/8" thick) slices rib eye of beef
1 - 6 inch Italian roll, slit lengthwise
1/4 cup Cheese Whiz
Ketchup and pickle relish (optional)
Add 1 tablespoon of oil to a hot skillet and cook the onions until they
just begin to brown. Add the remaining oil to another hot skillet and
cook the beef about 45 seconds on each side or until just cooked
through. Put the meat on the roll and top with the onions and Cheese
Whiz. Add ketchup and relish if desired.
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for posting. Thanks!
Adaptation of recipe found at Cinnamon Spice & Everything Nice.
German Bee Sting or Bienenstich cake is filled with a creamy, luscious
custard and covered in a sweet and crunchy honey almond glaze.
For the cake:
1 + 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) of unsalted butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 teaspoon vanilla extract
6 tablespoon whole milk
1/3 cup honey*
heaping 1/2 cup of sliced almonds
Filling:
2 and 1/2 tablespoons sugar
2 tablespoons cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/4 teaspoon almond or vanilla extract
3 egg whites, stiffly beaten
1 teaspoon cream of tartar, divided
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
Instructions
1. Preheat oven to 375° F. Grease and flour a 9-inch spring form pan.
2. In a medium bowl sift together flour, baking powder and salt. In a
separate large mixing bowl cream the butter until fluffy, add sugar
gradually, beating until light and fluffy. Beat in eggs one at a time,
beating well after each addition, beat in vanilla. Add flour mixture a
third at a time alternating with a third of the milk until milk and
flour is beat in. Beat only enough to blend. Pour into the greased
spring form pan.
3. Warm the honey and gently brush over top of the batter. Sprinkle
almonds evenly over top. Bake 25-30 minutes or until a cake tester
comes out clean. Cool on a wire rack. While cake cools prepare filling.
Filling:
1. Combine sugar, cornstarch and egg yolks in the top of a double
boiler. In a separate pan heat milk to scalding - 180 degrees F.
Stirring constantly with a whisk slowly pour milk over egg mixture.
Place over simmering water, cook stirring constantly until smooth and
thick, about 3 minutes. Stir in extract. In a separate large, dry bowl
beat egg whites, with a 1/2 teaspoon of cream of tartar until stiff
peaks form. Gently fold egg whites into the yolk mixture. Place a piece
of wax paper over the top and chill.
2. In a large bowl beat heavy cream with 1/2 teaspoon cream of tartar
until thickened. Beat in sugar. Refrigerate.
3. When custard is chilled fold in whip cream. Assemble cake.
To Assemble:
Using a long, serrated knife, cut cake in half horizontally to form two
layers. Spread cream evenly over bottom layer of cake. Top carefully
with top half of cake. Sprinkle lightly with confectioners' sugar and
serve immediately or refrigerate for up to an hour before serving.
1 can vegetable broth
2 cans kidney beans, drained, rinsed
1 can garbanzo beans, drained
2 cans chopped tomatoes in puree
1 can whole kernel corn, drained
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves of garlic, chopped
1 Tbs chili powder
1 Tbs basil
1 Tbs oregano
Combine ingredients in crockpot, simmer for at least 2 hours.
BLOOMIN' LASAGNA
12 lasagna noodles
4 cups leaf spinach lightly packed
2 cups ricotta cheese
1 cup grated Mozzarella cheese
1/2 cup Hidden Valley® The Original Ranch® dressing, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1 jar (26 ounces) pasta sauce, divided
Preheat oven to 350°F.
Cook lasagna noodles according to package directions. Drain and cool.
Mix spinach, cheeses, 1/4 cup of Ranch and seasonings in large bowl.
Set 1/2 cup of pasta sauce aside. Pour remaining sauce into greased
shallow casserole dish at least 10 inches in diameter.
To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on
each noodle and roll up. Place flowers, curly side up, in casserole
dish. Mix remaining Ranch with pasta sauce; drizzle over each flower.
Cover and bake for 30 minutes or until heated through.
Serves: 4 to 6
PINEAPPLE CAKE
1/2 cup unsweetened applesauce
8 ounces crushed dry canned pineapple
1/3 cup skim milk
4 egg whites
1/2 teaspoon pure vanilla extract
1 3/4 cups whole wheat flour
1/3 cup light brown sugar
2 teaspoons baking powder
1/4 cup light brown sugar
Preheat the oven to 350°F Lightly grease a 9 inch square baking pan. In
a large mixing bowl combine together the flour with the powder and the
1/3 cup sugar. Pour in the blender the egg whites with the applesauce,
the vanilla extract and the milk. Blend on high speed until it's white
and creamy. Stir in the flour mixture. Stir well with a wooden spoon.
Pour batter into the greased baking pan. Cover with the dry crushed
pineapple. Sprinkle very well with the remaining 1/4 cup brown sugar.
Place in the oven and bake about 30-35 minutes. Remove and cool about
10 minutes. Cut into squares and serve.
ITALIAN BURGERS
Italian salad dressing and stove top stuffing make for meatloaf-like
burgers.
Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6
Ingredients
1 lb hamburger or ground turkey
1/3 cup Italian salad dressing
3/4 cup Stove top stuffing, any flavor
Directions
Mix all ingredients. Adjust the amount of stuffing and salad dressing
to get a meatloaf-like consistency. Shape the burgers and grill.
CUCUMBER AND SHRIMP
SALAD WITH FETA
VINAIGRETTE
Prep time: 15 mins
This recipe serves: 4
For the vinaigrette:
2 tablespoons red wine vinegar
pinch sugar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and deveined
salt to taste
2 pieces pita bread, cut into wedges
1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta
cheese together. Slowly whisk in the olive oil. (This can be made in
advance and stored in the refrigerator for up to 5 days.)
2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large
mixing bowl. Add the vinaigrette and toss to combine. Season with salt
and pepper. (This can be made in advance and stored in the refrigerator
for up to 2 days. The salad actually gets better as the vegetables
marinate in the vinaigrette for a day or two.)
3. Serve with wedges of pita bread.
Serving Size: about 1/2 cup
Number of Servings: 4
Per Serving: Calories 408 Carbohydrate 41 g Fat 13 g Fiber 7 g Protein
32 g Saturated Fat 2 g Sodium 565 mg
LINGUINE WITH CREAMY
ALFREDO SAUCE
You can really taste the garlic and Parmesan cheese flavors in this
creamy pasta dish when the sauce is made with Swanson® Broth instead of
cream.
Serves: 6
Prep. time: 5 minutes
Cooking time: 20
1/4 cup all-purpose flour
1/4 tsp. garlic powder or 2 cloves garlic, minced
1/4 tsp. ground black pepper
1 can (14 oz.) Swanson® Chicken Broth, (1 3/4 cups)
1/3 cup plain yogurt
6 cups hot cooked linguine, cooked without salt
6 tbsp. grated Parmesan cheese
Chopped fresh parsley
MIX flour, garlic and pepper in saucepan. Stir in broth until smooth.
Cook and stir until mixture boils and thickens. Remove from heat. STIR
in yogurt. Toss with pasta and 4 tbsp. cheese. Sprinkle with parsley
and remaining cheese.
Source: Swanson's Simply Delicious Cookbook
JALAPENO CORN CHOWDER
1 onion, chopped
1 green pepper, chopped
2 tablespoons butter
1 can condensed chicken broth
2 large potatoes, cubed
1/8 teaspoon Spice Barn Ground Jalapeno Pepper
2 teaspoons Dijon mustard
1 teaspoon salt
1/4-1/2 teaspoon Spice Barn Crushed Red Pepper
1/2 teaspoon Spice Barn Paprika
3 cups frozen corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all purpose flour
In Dutch oven, sauté onion and green pepper in butter. Add broth and
potatoes; bring to boil, reduce heat, cover and simmer 15
minutes. Stir in seasonings, add corn, green onions, and 2 1/2
cups milk. Combine flour and remaining milk until smooth; gradually add
to soup. Bring to boil and cook until thickened.
Source: Spice Barn
HAM BARBECUE
SANDWICHES PITTSBURGH STYLE
This is a recipe originally published in the Pittsburgh Post Gazette
for a regional favorite using local products, Heinz ketchup and Isaly's
chipped ham, although shaved deli ham is a good substitute. This is a
quick and easy crowd pleaser that can be doubled or tripled. This is a
favorite on football Sundays watching our favorite team, the Pittsburgh
Steelers. They are great fresh or reheated.
20 min; 5 min prep
Serves 4 -6 , 4 sandwiches
1 lb Isaly's chipped ham (or deli ham, shaved very thin)
1 cup Heinz ketchup
8 ounces classic Coke
4-6 sandwich buns
Combine ham, ketchup, and coke and heat over low heat until heated
through. Slow cooker: combine ham, ketchup and Coke and heat for two to
three hours on low, one hour on high. Serve on buns.
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
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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Recipes is for use at your own discretion. Confer with health
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