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Publisher's
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Good morning and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. Our special "first Wednesday" publisher and
friend Patricia in AZ lost her precious daughter last Thursday. Lori
was a very special person who will be missed by all who knew her. Say a
prayer for Patricia and her family during this most difficult time.
The Monthly Theme topic is "Winter Soups".
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. Please
share a recipe or two for regular issues as well as Monthly Theme issues. Thanks!
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
To
make mistakes is human; to stumble is commonplace; to be able to
laugh at yourself is maturity. ~William A. Ward
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
Consider This
~Shared by Treva, NC
If you can start the day without caffeine,
If you can get going without pep pills,
If you can always be cheerful, ignoring aches and pains,
If you can eat the same food everyday and be grateful for it,
If you can understand why your loved ones are too busy to give you any
time,
If you can overlook it when those you love take it out on you, through
no fault of yours something goes wrong,
If you can take criticism and blame without resentment,
If you can face the world without lies and deceit,
If you can conquer tension without medical help,
If you can relax without liquor,
If you can sleep without the aid of drugs,
If you can honestly say that deep in your heart you have no prejudice
against creed, color, religion, or politics, then my friend...
You are ALMOST as good as your dog!
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?
Amazing Frozen Lemons
~Shared by Luanne,
FL
All it is.....is a frozen lemon
Many professionals in restaurants and eateries are using or
consuming the entire lemon and nothing is wasted. How can you use
the whole lemon without waste?
Simple.. place the washed lemon in the freezer section of your
refrigerator. Once the lemon is frozen, get your grater, and
shred the whole lemon (no need to peel it) and sprinkle it on top
of your foods.
Sprinkle it to your vegetable salad, ice cream, soup, cereals,
noodles, spaghetti sauce, rice, sushi, fish dishes, whiskey....
the list is endless.
All of the foods will unexpectedly have a wonderful taste,
something that you may have never tasted before. Most likely, you
only think of lemon juice and vitamin C. Not anymore.
Now that you've learned this lemon secret, you can use lemon even
in instant cup noodles.
What's the major advantage of using the whole lemon other than
preventing waste and adding new taste to your dishes?
Well, you see lemon peels contain as much as 5 to 10 times more
vitamins than the lemon juice itself. And yes, that's what you've
been wasting.
But from now on, by following this simple procedure of freezing
the whole lemon, then grating it on top of your dishes, you can
consume all of those nutrients and get even healthier.
It's also good that lemon peels are health rejuvenators in
eradicating toxic elements in the body.
So place your washed lemon in your freezer, and then grate it on
your meal every day. It is a key to make your foods tastier and
you get to live healthier and longer! That's the lemon secret!
Better late than never, right? The surprising benefits of lemon!
Lemon (Citrus) is a miraculous product to kill cancer cells. It
is 10,000 times stronger than chemotherapy.
Why do we not know about that? Because there are laboratories
interested in making a synthetic version that will bring them
huge profits.
You can now help a friend in need by letting him/her know that
lemon juice is beneficial in preventing the disease. Its taste is
pleasant and it does not produce the horrific effects of chemotherapy.
How many people will die while this closely guarded secret is
kept, so as not to jeopardize the beneficial multimillionaires large
corporations?
As you know, the lemon tree is known for its varieties of lemons
and limes.
You can eat the fruit in different ways: you can eat the pulp,
juice press, prepare drinks, sorbets, pastries, etc... It is
credited with many virtues, but the most interesting is the
effect it produces on cysts and tumors.
This plant is a proven remedy against cancers of all types. Some say
it is very useful in all variants of cancer. It is considered
also as an anti microbial spectrum against bacterial infections
and fungi, effective against internal parasites and worms, it
regulates blood pressure which is too high and an antidepressant,
combats stress and nervous disorders. The source of this
information is fascinating: it comes from one of the largest drug
manufacturers in the world, says that after more than 20
laboratory tests since 1970, the extracts revealed that It
destroys the malignant cells in 12 cancers, including colon,
breast, prostate, lung and pancreas... The compounds of this tree
showed 10,000 times better than the product Adriamycin, a drug
normally used chemotherapeutic in the world, slowing the growth
of cancer cells.
And what is even more astonishing: this type of therapy with
lemon extract only destroys malignant cancer cells and it does
not affect healthy cells. So, give those lemons a good wash,
freeze them and grate them. Your whole body will love you for
it!!!!!
Note: There are differing views on the validity of the claims that
citrus "cures" cancer, but it does assist in cellular health.
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:
Winter Soups
The temperatures are dropping just
about everywhere. Cold weather always makes me want soup on the stove.
My family enjoys many soups and I'd like to share a few of our
favorites with you in this new theme topic. We enjoy just about any
chicken, vegetable, pasta or beef soup. When I have time we do Chicken
and Dumplings, all from scratch. And our standby, Taco Soup, is so easy
to throw together and takes the chill away. Personally, I'd love to see
some creamed soups and some using fresh ingredients. Won't you join in
the fun by sharing your own favorite recipes for Winter Soups? Since we've shared
soup recipes before, make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Winter Soups with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Winter Soups". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Winter
Soups.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
Click
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
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:
CALIFORNIA WALNUT PIE
~Shared by
Patricia, Mesa, AZ
3 eggs beaten
1 cup sugar
1/2 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 cup butter
1/2 teaspoon salt
1 cup broken walnuts
1 pie shell, homemade or store bought
Combine eggs, sugar, corn syrup, vanilla, butter and salt; mix well.
Stir in walnuts. Pour into unbaked pie shell; bake at 375 degrees for
40-45 minutes. Coll; serve with whipped cream or ice cream.
Mix cream cheese, eggs and Parmesan cheese together. Place sheet of
phyllo on counter top and brush with butter. Lay another sheet on top
and brush with butter. Repeat so there are 4 sheets. Cut into 3 inch
squares. Put 1 teaspoon filling on pastry square. Fold into a pocket
and seal edged with melted butter. Repeat with remaining phyllo. Bake
at 375 degrees for 15 minutes and serve.
CHIP AND CHERRY CAKE
~Shared by
Patricia, Mesa, AZ
3 eggs, well beaten
1 cup sugar
1 1/2 cups flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 pound chocolate pieces
2 cups chopped pecans
1 cup chopped dates
1 cup candied cherries
Beat eggs and sugar until fluffy. Sift together dry ingredients. Add
chocolate pieces, pecans, dates and cherries to flour mixture. Add to
the egg mixture. Pour into an oiled, lined 4x6 inch pan. Bake 1 hour
and 30 minutes at 325 degrees.
COMPANY FLANK STEAK
~Shared by
Patricia, Mesa, AZ
1 1/2 to 2 pounds flank stead
1 garlic clove, split in half
8 to 10 strips bacon
Parsley
Butterfly or pound steak until 1/2 inch thick. Score meat diagonally
with a knife and rub split clove of garlic over both sides of the
steak. Cook bacon until it starts to crisp. Cover stead with bacon and
sprinkle with parsley. Roll into a long tight cylinder and secure with
wooden skewers or toothpicks every 2 inches. Cut meat between skewers
to form pinwheels. Grill to desired doneness.
CRANBERRY EGG NOG
~Shared by
Patricia, Mesa, AZ
6 eggs beaten
1 pint heavy cream, whipped
3/4 cup sugar
2 pints cranberry juice
Combine eggs and whipped cream; fold in sugar. Combine with cranberry
juice; serve. Makes 12 servings.
PORK TENDERS PAPRIKA
~Shared by
Patricia, Mesa, AZ
1 pork tenderloin sliced 1/2 inch thick
2 tablespoons oil
1 small onion, chopped
1 garlic cloves minced
1 tablespoon Hungarian paprika
1/4 cup white vermouth
1/4 cup chicken broth
1 cup sour cream or yogurt
Salt to taste
Saute pork in oil until juices run clear when sliced. Remove from
skillet; saute onion, garlic and paprika slowly in oil. Add vermouth
and broth and cook down. Add pork slices and sour cream or yogurt. Heat
through but do not boil. Serve over noodles
WHIPPED CREAM ANGEL
FOOD CAKE
~Shared by
Patricia, Mesa, AZ
1 cup heavy cream
1/2 cup eggs whites
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups cake flour
2 teaspoons baking powder
Whip cream until stiff; drop in egg whites and continue beating until
light and fluffy. Add sugar; beat again. Add salt and vanilla, then
whip in flour sifted with baking powder. Pour into 8 inch tube pan or
9x9 square pan. Bake at 350 degrees for 30-35 minutes.
CHICKEN AND WILD RICE
~Shared by
Patricia, Mesa, AZ
1 package (6 ounce) long-grain and wild rice
3 cups cooked, diced chicken
1 cup mayonnaise
1 box (10 ounce) French cut green beans
1 can (10 1/2 ounce) cream of celery soup
1 small onion, chopped
1 can (8 ounce) water chestnuts, sliced
Cook rice according to package directions. Combine rice and remaining
ingredients. Salt and pepper to taste - if desired. Bake 45 minutes.
PINEAPPLE CHEESE CAKE
~Shared by
Patricia, Mesa, AZ
16 graham crackers, crushed
1 cup drained, crushed pineapple
1 1/2 pound cream cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 pint sour cream
Pat crumbs in bottom of large angle food cake mold. Top with crushed
pineapple. Cream remaining ingredients in order listed. Pour over
pineapple and bake at 350 degrees for 1 hour.
HOT CHEESE SQUARES
~Shared by Sandy,
Roswell, NM
1 pound American Cheese
3 tsps cream cheese
1 tbls Worcestershire sauce
1 tsp salt
2 tsps mustard
1 tsp chili powder
3 whole eggs, beaten
3 tbls melted butter
1 loaf bread of choice
1 pound bacon
Grate cheese, add Worcestershire, salt, mustard, chili powder, eggs and
butter. Remove crusts from bread slices and spread thickly with cheese
mixture. Place strips of bacon on each slice and cut bread into fingers
or triangles. Place in hot oven, 400 degs until bacon becomes crisp and
bread is toasted.
ROSEMARY FRIED
CHICKEN CASSEROLE
~Shared by Lynn,
Roswell, NM
2 1/2 to 3 pound fryer
1 can cream of mushroom soup
2/3 cup milk
1/2 teaspoon onion salt
1/2 tsp crumbled rosemary leaves
Fry chicken to a light brown. Arrange in a 2 quart casserole. Combine,
soup, milk and seasonings; heat and pour over chicken. Cover and bake
in a preheated oven at 400 degs 45 to 50 minutes or until tender.
Remove cover the last ten minutes of baking.
Add soup, mustard, catsup and crackers to ground meat. Mix well and
shape into balls about 1 1/2 inches in diameter. Roll in flour and fry
in skillet with small amount of shortening, using low heat. Keep
turning until evenly browned on all sides. Cook until no longer pink.
These can be made an hour or so ahead of time and reheated by placing
in oven turned on low. Meat balls can also be wrapped in bacon and
broiled in oven for about 15 minutes.
BEEF BURGUNDY FLAMBE
~Shared by Bobbie,
Roswell, NM
2 slices bacon, diced
2 tbls flour
1 tsp salt
2 lbs sirloin steak, cut into strips
1 package beef stew seasoning mix
1 cup Burgundy wine
1 cup water
1 tbls tomato paste
12 small onions, peeled
4 ounce can sliced mushrooms
1 tbls margarine
16 cherry tomatoes
1/4 cup flaming brandy (100 proof)
Fry bacon in a Dutch oven; coat steak strips with a blend of flour and
salt. Remove bacon from pan; add meat to bacon drippings and brown
thoroughly. Return bacon to pot and add stew seasoning, Burgundy,
water, tomato paste, onions, mushrooms, margarine and tomatoes. Cover
and simmer gently for about two hours. Pour into serving dish.
Heat brandy quickly and gently over hot water. Pour over beef Burgundy.
Set aflame at the table. Stir gently and serve immediately.
CHOCOLATE BROWNIE
PUDDING
~Shared by Deb,
Roswell, NM
1 cup flour
3/4 cup sugar
2 tsps baking powder
2 tsps cocoa
1/2 tsp salt
1/2 cup milk
2 tsps vanilla
2 tbls melted butter
3/4 cup nuts
3/4 cup brown sugar
1/4 cup cocoa
1 3/4 cups warm water
Whipped Cream
Sift first 5 ingredients, add milk, vanilla, butter and nuts. Mix
together and spread in 8x4" pan. Mix brown sugar and cocoa together and
sprinkle over cake mixture. Pour 1 3/4 cups warm water over the entire
cake. Bake at 325 degs for 45 min. Let cook before turning out on a
plate. Serve with whipped cream.
NEW MEXICO ORANGE
CHOPS
~Shared by Sandy,
Roswell, NM
3/4 cup crushed corn flakes
1 tsp salt
Dash of pepper
6 pork chops, 1/2" thick
1 egg, well beaten
2 tbls butter
1/4 tsp grated orange rind
1/4 cup orange juice
Mix corn flakes, salt and pepper together. Dip pork chops in egg, then
in corn flake mixture to coat thoroughly. Melt butter in skillet and
brown chops slowly on both sides; place in baking dish. Sprinkle
orange rind over chops. Pour juice over all. Cover and bake at 350 degs
for 30 min. Uncover and bake an additional 10 minutes.
CREAMED SWEET
POTATOES WITH RAISINS
~Shared by Lynn,
Roswell, NM
1 quart cooked, mashed sweet potatoes
1/2 cup sugar
1 tsp salt
Dash nutmeg
Dash cinnamon
1 cup washed, seedless raisins
1 cup cream
Add all ingredients,mix thoroughly. Bake in a buttered casserole at 350
degs for 1 hour. Stir frequently.
Mix cornstarch add sugar; add beaten egg yolks and blend thoroughly
before stirring slowly into milk. Chill. To the beaten egg
whites, add 1 tablespoon sugar and heap by tablespoons on top of soup.
Serve chilled
Tenderize and cut veal into six serving pieces. Coat with a mixture of
flour, salt, and pepper. Dip into egg, then carefully coat with bread
crumbs. Let stand 5-10 minutes to seal coating. Fry cutlets at 375 degs
until browned on both sides - about 3 or 4 minutes. Turn several times
without piercing. Remove with tongs to absorbent paper. Serve with
lemon wedges.
COFFEE CREAM PIE
~Shared by Deb,
Roswell, NM
1 cup strong coffee
1 cup light cream
3/4 cup sugar
1/8 tsp salt
1 egg, beaten
5 tbls flour
Milk
2 bananas, sliced
1 tsp vanilla
Single baked crust
Whipped Cream
Add milk to flour to make a smooth paste. Into top part of hot double
boiler, put coffee and milk, adds sugar and salt. When mixture reaches,
boiling point, pour in egg and flour mixture; cook until thickened.
Cool and add vanilla. Pour into baked crust which is lined with sliced
bananas. Serve with whipped cream.
APPLE SALAD
~Shared by Sandy,
Roswell, NM
4 apples
Sugar to taste
1 cup American Cheese, grated
1/2 cup chopped nuts
1/4 cup olives, diced
Mayonnaise
Mix together last four ingredients using enough mayonnaise for desired
consistency. (some like it mushy, some more dry) Core and peel
apples and cover with enough water to cover. Add sugar to taste and
food coloring if desired. Boil until soft and apples have turned color.
Cool and fill with cheese mixture.
Note: A fruit salad also makes a nice substitute for the cheese mix
FRUIT SALAD
~Shared by Lynn,
Roswell, NM
8 large bananas
6 apples
6 oranges, peeled, cut up and drained
1 large can of pineapple pieces, drained
1 cup maraschino cherries, quartered
1 cup coconut
1 cup finely chopped pecans
1 pint of whip[ping cream
1 cup sugar
1 tsp prepared mustard
Peel and dice all fruits. Sprinkle 1/2 cup sugar over fruit. Whip
cream; adding 1/2 cup sugar and prepared mustard. Mix with fruit and
serve.
PINEAPPLE SALAD
~Shared by Mary,
Roswell, NM
2/3 cup sugar
1 heaping tbls flour
1 beaten egg
1 cup pineapple juice
1 tbls lemon juice
1 large can diced pineapple
1 cup chopped pecans
1 cup diced Velveeta cheese
2 cups miniature marshmallows.
In saucepan, mix sugar, flour, egg and juice. Cook until thick and
clear; cool and then add lemon juice. To this dressing add
pineapple, p[pecans, cheese and marshmallows. Mix gently.
SEEDLESS GRAPE SALAD
~Shared by Bobbie,
Roswell, NM
3 tbls butter
2 tbls flour
1 cup milk
12 large marshmallows
2 pounds fresh seedless grapes
1 9-oz can crushed pineapple
1 cup pecans
Melt butter, add flour and stir until smooth. Add milk and
marshmallows. Stir mixture over low heat until marshmallows melt. Cool
and pour over fruit and nuts. Chill.
DELIGHTFUL SALAD
~Shared by Deb,
Roswell, NM
1 apple unpeeled and diced
1 cup diced pineapple
1/2 cup miniature marshmallows
1 tsp sugar
1/2 cup whipping cream
Whip cream. Add pineapple to apple to prevent darkening. Add
marshmallows, sugar and whipped cream. Mix well and serve.
CHOP SUEY
~Shared by Pam, OH
This is Pam's adaptation of the way her mother, Martha, made Chop Suey.
When we were newlyweds, she fixed it this way and Hube ,her dad, said
it was better than her mother's! Boy, did he ever hear about
that!!
Regular
Lots of people are coming:
2# to 3# chop suey
meat
5# to 6# chop suey meat
2 cans bean
sprouts
1 #10 can bean sprouts
1 cans Chinese
vegetables
1 #10 can Chinese vegetables
1 can bamboo
shoots
2 - 15 oz. cans bamboo shoots
1 can water
chestnuts
3 - 15 oz. cans water chestnuts
2 bunches celery (no leaves or
centers)
4 to 5 bunches of celery
3 Tablespoons
sugar
6 Tblsp. sugar
4 Tablespoons corn
starch
8 Tblsp. corn starch
3 large
onions*
*same onions (see below)
Soy sauce to
taste
soy sauce to taste
Set onion aside for later. Save liquid from cans. Brown cut
chop suey meat in a skillet with a little oil (Canola). Not
crispy brown, just till the pink leaves. Add chopped celery and
liquid from 1 large can. Cover and cook until celery is
tender. Don't overcook! Use low heat and take about 45
minutes. Add everything else and heat. When it's good and
hot, add the thickening which is 1 1/2 cups of liquid from the cans
blended with the sugar, cornstarch, and 2 Tablespoons soy sauce (low
sodium style). Stir until evenly thickened. Serve with
rice, hard noodles, and egg noodles cooked on the side.
*Carefully wrap the onion and place it in the fridge. It was only
there to keep Martha happy while she watched you; we don't use
it. If she catches you, you'll have to dice it in with the celery
and cook it.
Pam often triples this recipe because it stores quite well and the
warmed up leftovers are good. When tripling this, only triple the
solid ingredients. Doubling the liquids provides plenty. If
you triple the liquid as well, it will be quite thin and watery.
When you put them down on the baking sheet if you notice they roll,
then shave just a little bit off the cap to make it flat. This will
help keep them on the sheet.
In a large, non-stick skillet, combine sausage, garlic and sage. Sauté
until sausage is browned and garlic is translucent. Drain fat from
skillet and add softened, cubed cream cheese and parsley. Simmer for 10
minutes, stir in the wine, remove from heat, and cover.
Wash mushrooms. Remove stems and set caps aside. Chop the stems very
fine and stir into the sausage/cheese mixture. Brush caps with melted
butter and arrange cap-down on a non-stick baking sheet. Fill each cap
with a heaping mound of warm sausage mixture and sprinkle with Parmesan
cheese. Bake in a 325 degree F. oven for 15 minutes.
Source: The Book Sugar Cookie Murder by Joanne Fluke
BANANAS FLAMBE
~Shared by Treva, NC
1/2 cup butter or margarine
2/3 cup brown sugar, packed
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream
In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook
over medium-high heat, stirring occasionally, until golden brown, about
3 minutes. Into chafing dish, cut bananas diagonally into 1/2 inch
slices; heat through, carefully turning slices to coat. Heat rum just
until warm; pour slowly over slices and ignite immediately. Do not
stir. Spoon sauce and banana slices over ice cream.
Portabella Cream Sauce:
1 tablespoon butter
2 cups sliced baby portabella mushrooms
1/2 cup chives
1/4 cup white wine
1 cup heavy cream
1 teaspoon garlic powder
2 teaspoons soy sauce
Pinch of cayenne pepper
1/4 teaspoon each kosher salt & black pepper
Herb Rub:
2 tablespoons fresh rosemary-finely chopped
2 tablespoons fresh thyme-finely chopped
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
In a small bowl mix the rub ingredients.
Have your butcher trim and discard the excess fat and silver skin from
the tenderloin. Lay the tenderloin out with the smoothest side up. To
ensure a consistent thickness on the grill, fold the tail end of the
tenderloin under itself to form an even thickness. Tie the tenderloin
snugly with butcher's twine at 2-inch intervals and secure the folded
end with two strings. Lightly coat the roast with oil. Season the roast
all over with the herb rub.
Prepare the grill for direct and indirect cooking (450 degrees F hot
side; 250 degrees F warm side).
Brush the cooking grates clean. Sear the tenderloin over the hot side
for about 20 minutes, turning a quarter turn once every 4-5 minutes.
Then slide the roast over to the warm side, loosely cover it with foil
and cook until it reaches your desired doneness, 20 to 30 minutes for
medium rare (125° to 130°F), turning once. Remove from the grill,
loosely tent with foil, and let rest for 10 minutes. The temperature
will rise 5 to 10 degrees during this time. Snip and remove all the
twine from the roast. Cut the meat crosswise into 1/2- to 1-inch slices
and arrange onto a serving platter. Garnish with fresh rosemary sprigs
and serve warm with the sauce.
To prepare the cream sauce, melt the butter in a saute pan. Add the
portabella mushrooms and saute for 3 minutes. Add the white wine, soy
sauce, salt, pepper, garlic powder and cayenne pepper. Add heavy cream
and stir to combine. After 2 minutes add the chives.
Serves 10-12
Source: Longhorn Steakhouse
CHOCOLATE-COVERED
STRAWBERRY CAKE
~Shared by Treva, NC
Strawberry cake is jam-packed with flavor from tangy strawberry gelatin
to rich chocolate frosting.
Active Time 15 min
Total Time 2 hr
For Cake
1 box Betty Crocker® SuperMoist® white cake mix
1 box (4-serving size) strawberry-flavored gelatin
Water, vegetable oil and whole eggs called for on cake mix box
For Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil
For Filling and Frosting
1 cup seedless strawberry jam
1 container Betty Crocker® Rich & Creamy milk chocolate frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease
and lightly flour bottoms and sides of two 9-inch round cake pans, or
spray with baking spray with flour. In large bowl, mix cake mix and
gelatin. Beat in water, oil and whole eggs with electric mixer on low
speed 30 seconds, then on medium speed 2 minutes, scraping bowl
occasionally. Pour into pans.
2. Bake 28 to 33 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes. Remove from pans to cooling racks.
Cool completely, about 1 hour.
3. Meanwhile, gently rinse strawberries and dry on paper towels
(berries must be completely dry). Line cookie sheet with waxed paper.
In 1-quart saucepan, melt vanilla baking chips and shortening over low
heat, stirring frequently. Remove from heat.
4. Dip lower half of each strawberry into vanilla chip mixture;
allow excess to drip back into saucepan. Place on waxed paper-lined
cookie sheet. Refrigerate until coating is firm, about 30 minutes, or
until serving time.
5. Split each cake layer horizontally into 2 layers. On serving
plate, place top of 1 layer, cut side up; spread with 1/3 cup of the
jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam.
Add top of second layer, cut side up; spread with remaining 1/3 cup
jam. Add bottom of remaining layer. Frost side and top of cake with
frosting. Arrange dipped strawberries around top of cake. Store covered
in refrigerator.
Notes:
Split the layers by pulling a piece of unflavored dental floss
horizontally through the middle of the layer, moving floss in a
back-and-forth motion.
Skip the dipped strawberries and just serve a fresh strawberry with
each cake serving.
If using oil rather than shortening when making dipped strawberries,
garnish the cake just before serving. The coating made with oil will
soften quickly.
Source: Betty Crocker
IRISH CHOCOLATE MINT
DESSERT
~Shared by Treva, NC
Prep Time: 20 Minutes
1 & 1/2 cups (3 sticks) plus 6 tablespoons butter or margarine,
divided
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
3/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
2 &2/3 cups powdered sugar
1 tablespoon plus 1 teaspoon water
1 teaspoon mint extract
4 drops green food color
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet
Chocolate Chips
1. Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan.
2. Place 1 cup (2 sticks) butter in large microwave-safe bowl.
Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated
sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking
powder; beat until well blended. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in centers
comes out clean. Cool completely on wire rack.
4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup
(1 stick) softened butter, water, mint extract and food color. Beat
until smooth. Divide and spread evenly on brownies. Cover; refrigerate
until cold.
5. Prepare Chocolate Glaze by placing remaining 6 tablespoons
butter and chocolate chips in small microwave-safe bowl. Microwave at
MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool
slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour
before serving. Cover; refrigerate leftover dessert.
24 servings.
MOCHA BROWNIE TORTE
~Shared by Treva, NC
1 package (15.5 ounces) Betty Crocker Fudge Brownie Mix
1/4 cup water
2 eggs
1/2 cup finely chopped nuts
1 & 1/2 cups chilled whipping cream
1/3 cup brown sugar, packed
1 tablespoon powdered instant coffee
Shaved chocolate
Heat oven to 350 degrees. Grease and flour 2 layer pans, 9x1 1/2
inches. Blend dry brownie mix, water and eggs. Stir in nuts. Spread in
pans. Bake 20 minutes. Cool 5 minutes in pans; remove from pans and
place on wire racks to cool completely. In chilled bowl, beat cream
until it begins to thicken. Gradually add sugar and instant coffee;
continue beating until stiff. Fill layers with 1 cup of the cream
mixture. Frost with remaining cream mixture; sprinkle with chocolate.
Chill at least 1 hour.
Note:
3 cups frozen whipped topping (thawed) can be substituted for the
whipping cream and sugar.
Variation:
Brownie Brittle Torte
Omit brown sugar, powdered instant coffee and shaved chocolate. Fold
3/4 cup finely crushed peanut brittle into whipped cream. Sprinkle
torte with chopped peanuts.
Makes 10 to 12 servings.
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Heart
Healthy
OATMEAL SODA BREAD
~Shared by Sue B.,
MI
3 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon honey
3/4 cup rolled oats
1 1/2 cups nonfat buttermilk
Lightly coat a baking sheet with no-stick spray. In a large bowl,
combine flour, baking soda, baking powder, salt, honey and 1/2 cup of
oats. Make a well in the center of the mixture and pour in the
buttermilk; stir to combine. Spread the remaining oats onto countertop
and turn dough out onto the oats; knead a few times. Dough should be
smooth, round and covered with a thick layer of oats.
Place dough on prepared baking sheet. Using a sharp knife, cut an X
about 1/2" deep on the top. Lightly coat the top with no-stick spray.
Bake for 30 to 40 minutes at 375 degrees. Bread should sound hollow
when tapped. Place bread on rack to cool slightly before serving.
Serves 4.
Per serving: 234 calories, 1.9g total fat, 10.2g protein, 46.8g
carbohydrates, 0mg cholesterol, 328mg sodium
Cut broccoli into spears; peel the tough skin from stalks and rinse.
Steam for 10 minutes or until tender. In a blender or food processor,
combine sour cream, milk, mayo, lemon juice, lemon rind, sugar, salt,
tarragon and pepper. Blend until smooth. Place broccoli in a serving
dish and pour sauce on top. Sprinkle with almonds and serve. Serves 4
Per serving: 77 calories, 2.4g total fat, 5.7g protein, 11.2g
carbohydrate, 0.1mg cholesterol, 169mg sodium
CHICKEN CUTLETS WITH
RASPBERRY
VINAIGRETTE
~Shared by Sue B.,
MI
4 boneless, skinless breasts
Freshly ground black pepper
Salt
1 tablespoon canola oil
1/4 cup dry white wine
2 tablespoons raspberry vinegar
1 cup fresh or frozen raspberries
Place chicken between pieces of wax paper or plastic wrap. Using a meat
mallet, pound slightly to an even thickness. Season with pepper and
salt. Warm oil in a large no-stick fry pan over medium heat. Add
chicken ad cook 5 to 10 minutes or until lightly browned on each side
and cook throughout. Remove chicken to a platter and keep warm. Add the
wine, vinegar and raspberries to the pan. Raise the heat to high and
cook until the sauce thickens slightly. Pour sauce over warm chicken
and serve immediately. 4 servings.
Per serving: 143 calories, 5.5g total fat, 17g protein, 4g
carbohydrates, 46mg cholesterol, 40mg sodium
LEMON TAPIOCA PUDDING
~Shared by Sue B.,
MI
2 3/4 cups skim milk
3 tablespoons quick cook tapioca
5 tablespoons maple syrup
1 egg or 1 egg white
1 teaspoon vanilla
1/2 teaspoon lemon extract
Pinch of ground nutmeg
In a medium saucepan, combine milk, tapioca, syrup, egg, vanilla, lemon
extract and nutmeg. Let stand for 5 minutes. Cook over medium heat,
whisking until the mixture comes to a boil. Boil for 3 minutes,
stirring constantly. Remove pudding from the heat and pour into 4
serving cups. Refrigerate 2 hours or more until well chilled. 4 servings
Per serving: 153 calories, 0.3g total fat, 6.6g protein, 30.1g
carbohydrates, 3mg cholesterol, 103mg sodium.
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Preheat the oven to 450 degrees F. Prepare a shallow roasting pan and
rack with non-stick pan spray.
Brush the tenderloin with the mustard. Combine the herbs; pat them
evenly onto the tenderloin and sprinkle with pepper.
Place the pork on the rack in the roasting pan, set it in the oven, and
immediately reduce the oven temperature to 350 degrees F. Roast until a
meat thermometer inserted in the thickest part of the tenderloin
registers 145 degrees F., about 25 minutes (depending on the size of
the tenderloin). Remove the pork from the oven and let rest 5 minutes.
Carve in 1/2-inch slices and serve with the pan juices.
Nutritional Information Per Serving: Calories: 141; Protein: 24 g;
Sodium: 96 mg; Cholesterol: 66 mg; Carbohydrates: 0 g; Fat 4 g
Exchanges: 4 Very Lean Meat
Pound veal until flat and divide into 4 serving pieces. In small
non-stick skillet, heat oil; saute mushrooms, onions and garlic until
softened, approximately 3 minutes. Remove from heat.
Divide vegetable mixture among cutlets. Sprinkle cheese over top. Roll
up and secure with toothpick. Place in baking dish and add stock. Cover
and bake for 8 to 10 minutes or just until veal is tender. Remove rolls
to serving platter. Keep warm.
Sauce: In small non-stick skillet, melt margarine; saute mushrooms
until softened and liquid is released. Add flour and cook, stirring,
for 1 minute. Add stock, and sherry (if using); cook until thickened,
approximately 2 minutes, stirring constantly. If too thick, add more
stock. Remove from heat and stir in sour cream; pour over veal. Garnish
with parsley.
Nutritional Information Per Serving: Calories: 266; Protein: 33 g;
Sodium: 559 mg; Fiber: 1 g; Carbohydrates: 7 g; Cholesterol: 111 mg;
Fat: 11 g Exchanges: 1/2 Starch, 4 Lean Meat
- 3/4 cup very finely ground pecans (1 cup whole pecans)
- 1 (15 ounce) carton part-skim ricotta cheese
- 1 cup plain low-fat yogurt
- 1 cup Splenda
- 1/2 cup fat-free liquid egg substitute
- 2 tablespoons white flour
- 1 tablespoon vanilla extract
- Zest (grated rind) of one small lemon
- 1 (8 ounce) package cream cheese, at room temperature
Directions
Preheat the oven to 350 degrees F.
Spray a 10-inch springform pan with nonstick spray.
Sprinkle the ground pecans evenly over the pan bottom, patting them
into place. The crust layer will be very light and may not entirely
cover the bottom of the pan.
In a food processor, combine the ricotta, yogurt, Splenda, egg
substitute, flour, vanilla, and lemon zest. Process until partially
smoothed, about 1-1/2 minutes.
Cut the cream cheese into 9 or 10 chunks. One at a time, add the chunks
through the feed tube. Process after each addition. Process until
smooth - an additional 1-1/2 to 2 minutes.
Carefully spoon the mixture over the ground pecans.
Bake in the center of the preheated oven for 15 minutes.
Lower the oven temperature to 325 degrees F. and bake for an additional
50 to 60 minutes or until the cheesecake edges have begun to brown and
the center is puffed and seems set when the surface is lightly tapped.
Remove to a rack and cool for 20 minutes. Refrigerate at least 6 hours
or overnight until cooled. When cooled, cover with plastic wrap. If
desired, top with cut fruit.
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For
Two
SHRIMP A LA MAISON
~Shared by
Patricia, Mesa, AZ
12-16 jumbo shrimp, peeled and butterflied
8 large mushrooms, finely sliced
4 artichoke hearts, halved
1 cup cold butter, cut in chunks
1/2 ounce Marsala wine
Pinch of salt
1 ounce Chablis
Pinch of marjoram
Combine shrimp, mushrooms and artichoke, Marsala wine and salt in a
large skillet with 1/2 of the cold butter. Saute slowly. Slowly add the
Chablis and continue cooking until shrimp are firm and pink, about 3 to
4 minutes. Add marjoram and remaining butter. Serve when butter is just
melted.
STUFFED CORNISH HENS
~Shared by
Patricia, Mesa, AZ
1 box (6 ounce) wild and long grain rice
1/4 pound fresh mushrooms, sliced
4 green onions, chopped
1 teaspoon tarragon
1 tablespoon butter
1/2 orange, peeled, seeded and cut in pieces
2 tablespoons chopped pecans
2 Cornish hens, room temperature
Salt and pepper to taste
1 cup dry white wine
Prepare rice according to package directions (only half will be used).
Saute mushrooms, onion and tarragon in butter for several minutes. Add
half of the rice, along with orange, and pecans and mix well. Preheat
oven to 400 degrees. Stuff hens with rice mixture and season outsides
with salt in pepper. Place in baking dish and pour wine over hens. Bake
at 350 degrees, uncovered, for 1 hour or until tender.Baste frequently.
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Publisher's
Choice
SEASONED RIB ROAST
This is a very special and savory way to prepare a boneless beef rib
roast. Gravy made from the drippings is exceptional. You can also use a
ribeye roast with excellent results.
6-8 Servings
Prep: 10 min.
Bake: 1-3/4 hours + standing
In a small bowl, combine the seasonings; rub over roast. Place roast
fat side up on a rack in a shallow roasting pan.
Bake, uncovered, at 350° for 1-3/4 to 2-1/2 hours or until meat reaches
desired doneness (for medium-rare, a thermometer should read 145°;
medium, 160°; well-done, 170°). Remove to a warm serving platter. Let
stand for 10 minutes before carving.
Source: Taste of Home 2012
STEAK PINWHEELS WITH SUN-DRIED
TOMATOES
Make this festive dish for a special occasion or anytime for that
matter.
Steak Preparation:
Bring broth, sun-dried tomatoes, and butter to a boil in a medium
saucepan. Stir in contents of stuffing mix pouch. Cover saucepan and
remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Cool
stuffing. Preheat oven to 425 degrees. Lay steak flat on clean work
surface. Sprinkle steak with salt and pepper. Cover steak evenly with
stuffing. Roll up steak lengthwise to create a pinwheel effect,
enclosing stuffing completely. Skewer seam with toothpicks. Place the
steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle
roll with salt and pepper. Roast until steak is golden brown and cooked
through, about 40 minutes.
Rosemary Mashed Potatoes Preparation:
Meanwhile, peel back corners of potato packages. Warm potatoes in
microwave according to package instructions. Mix in butter, milk, and
rosemary. Season potatoes to taste with salt and pepper.
CHICKEN FLORENTINE
This dish of chicken and spinach in a deliciously creamy sauce is
perfect for a dinner party or holiday celebration -- or even a
weeknight supper. It is gourmet, yet not too difficult to make for any
number of people.
3/4 cup dry bread crumbs
1/4 cup Parmesan cheese
3 whole chicken breasts, skinned, boned and split
1/2 cup sliced green onion
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 (10-ounce) package frozen chopped spinach, thawed
1. Preheat the oven to 350 degrees F. Combine bread crumbs and cheese.
Dip chicken breast halves in crumb mixture to coat lightly. Arrange in
baking dish.
2. In a saucepan, cook onion in butter until tender. Blend in flour.
Stir in milk all at once. Cook and stir until thick and bubbly. Cook
and stir 1 minute more. Stir in spinach. Spoon spinach mixture over
chicken and sprinkle with rest of crumb mixture.
3. Bake uncovered for 40 to 45 minutes.
Based on individual serving.
Calories: 236
Total Fat: 7 g
Carbohydrates: 9 g
Protein: 32 g
1 cup 3/4-inch pieces asparagus
2 tablespoons unsalted butter
1 cup chopped leeks (white and pale-green parts only)
2 tablespoons all-purpose flour
1 1/4 cups whole milk
1 cup grated mild white cheddar
Kosher salt and freshly ground black pepper
1 14-ounce can chopped artichoke hearts in water, drained
1/4 cup fresh (or frozen, thawed) peas
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest
4 ounces crumbled fresh goat cheese, divided
Preparation
Preheat oven to 450°. Cook asparagus in a large pot of boiling salted
water until crisp-tender, about 2 minutes. Drain; let cool. Melt butter
in a medium saucepan over medium heat. Add leeks and cook, stirring
often, until soft, about 10 minutes. Whisk in flour; gradually whisk in
milk. Bring to a simmer, whisking constantly. Cook, whisking
occasionally, until thickened; remove from heat. Add cheddar; whisk
until cheese is melted and mixture is smooth. Season to taste with
kosher salt and freshly ground black pepper. Fold in asparagus (reserve
tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest
and 2 oz. crumbled fresh goat cheese. Transfer mixture to a 4–5-cup
baking dish; arrange asparagus tips on top and dot with another 2 oz.
goat cheese. Bake until golden brown and bubbling, 15–20 minutes. Let
rest for 5 minutes before serving.
Nutritional information
5 servings, one serving contains: Calories (kcal) 240 Fat (g) 12
Saturated Fat (g) 8 Cholesterol (mg) 35 Carbohydrates (g) 16 Dietary
Fiber (g) 2 Total Sugars (g) 4 Protein (g) 16 Sodium (mg) 520
Source: The Bon Appétit Test Kitchen
CRAB-STUFFED POTATOES
(for a crowd)
12 large baking potatoes, scrubbed
1 cup butter or margarine, melted
1 cup milk
1 tsp. salt
1/2 tsp. freshly ground pepper
2 bunches green onions
1 lb. lump crabmeat, flaked and picked over
1/2 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup fresh lemon juice
1/8 tsp. ground red pepper
1/2 lb. bacon, cooked and crumbled
1. Heat oven to 350. Prick potatoes all over with fork and place on
jelly-roll pan. Bake 1-1/4 to 1-1/2 hours, until tender when pierced
with skewer. Cut in half lengthwise and scoop out centers, leaving
1/4-inch-thick shell. Beat centers in large mixer bowl until mashed.
Beat in butter, milk, salt and pepper. Slice white part of onions
(reserve green tops) and stir into potatoes. Spoon into shells and
place on jelly-roll pans. (Can be made ahead. Cover potatoes and
reserved onion tops. Refrigerate overnight. Remove from refrigerator 2
hours before baking.)
2. Combine crabmeat, mayonnaise, sour cream, lemon juice and red pepper
in large bowl. (Can be made ahead. Cover and refrigerate overnight.)
Mound crabmeat mixture onto stuffed potatoes. Press bacon pieces on top
and bake at 350 for 40 to 45 minutes, until heated through. Slice
reserved green onion tops and sprinkle over potatoes.
Split ladyfingers; arrange on the bottom and upright around the sides
of an ungreased 9-in. springform pan, trimming to fit if necessary. Set
aside. In a large mixing bowl, beat cream cheese and sugar until
smooth. In a small mixing bowl, beat 1-3/4 cups whipping cream and 2
tablespoons confectioners' sugar until stiff peaks form. set 1/2 cup
aside. Fold remaining whipped cream into cream cheese mixture. Spread
into prepared pan. In a mixing bowl, combine the milk, pudding mixes
and spices; beat on low speed for 1 minute. Add pumpkin; beat 1 minute
longer. Fold in reserved whipped cream. Pour over cream cheese layer.
Cover and refrigerate for 8 hours or overnight. Just before serving,
beat remaining cream and confectioners' sugar until stiff peaks form.
Spoon over pumpkin layer. Sprinkle with cinnamon. Remove sides of pan.
Refrigerate leftovers.
PEPPERED BEEF WITH
GARLIC MAYONNAISE
SAUCE
INGREDIENTS:
2 tsp. coarse ground black pepper
1 tsp. garlic powder
1/2 tsp. each rosemary & leaf thyme
1/2 tsp. oregano & poultry seasoning
1 tbsp. olive oil
1 (3 lb.) eye of round beef, roast or boneless rib eye, rump or
tenderloin
In a small bowl, combine spices and mix well. Rub meat with olive oil
and spices until well coated. Place roast on rack and bake at 500
degrees for 15 minutes. Reduce oven temperature to 350 degrees. Bake
for an additional 45 minutes or until internal temperature reaches 130
degrees for rare.
Makes 6 to 8 servings.
GARLIC MAYONNAISE SAUCE:
In a small bowl combine: 1 tsp. lemon juice 1/2 tsp. each garlic powder
& oregano Mix well. Chill and serve with peppered beef.
TWICE BAKED POTATO
CASSEROLE
Prep Time: 20 mins
Total Time: 45 mins
Servings: 6
Ingredients
6 medium potatoes, baked
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb bacon, cooked and drained
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped
Directions
Cut peeled potatoes in 1 inch cubes. Place half in greased 13x9 baking
dish. Sprinkle with half the salt, pepper, and bacon. Top with half the
sour cream and cheeses. Repeat layers. Bake, uncovered at 350* for 25
minutes. Sprinkle with onions.
Source: MizzNezz, Food.com, April 22, 2002
CHOCOLATE ALMOND JOY
CAKE
1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)
1. Mix & bake cake according to package directions in a 13 x 9 or
next size bigger.
2. In sauce pan combine ½ can of milk and 1½ cups of sugar bring mix to
rapid boil quickly remove from heat and add marshmallows. Stir until
melted. Stir in coconut. Pour over top of cake.
3. In sauce pan mix the remaining sugar & milk bring to a rapid
boil remove from heat and stir in butter, chocolate chips until melted.
Stir in Almonds and pour over cake chill for at least two hours or over
night. It is recommended that to chill for two hours after every step.
2 2/3 cups water
1 1/3 cup uncooked long grain or regular brown rice
1/4 cup butter
1 1/2 teaspoons dried basil, crushed, or 2 tablespoons snipped
fresh basil
3/4 teaspoon salt or 1 tablespoon instant chicken bouillon
granules
1/2 cup dried cranberries
1/2 cup snipped fresh Italian (flat-leaf) parsley
1/2 cup walnut pieces
Directions
In a medium saucepan, combine the water, rice, butter, dried basil (if
using), and salt. Bring to boiling; reduce heat. Simmer, covered, about
15 minutes for long grain rice (about 40 minutes for brown rice) or
until rice is tender and liquid is absorbed. Remove from heat. Stir in
cranberries. Let stand, covered, for 5 minutes.
Stir fresh basil (if using), parsley, and walnuts into the cooked rice
just before serving.
Source: Better Homes & Gardens magazine
CHICKEN LIVER PATE
1 lb. chicken livers
1 small onion, chopped
1/3 cup rendered chicken fat or canola oil
1/2 lb. fresh mushrooms, quartered
2 hard-cooked eggs, quartered
1 to 2 Tbs. sherry or chicken broth
3/4 tsp. salt
1/4 tsp. pepper
Melba rounds or assorted crackers
1. In a large skillet, saute chicken livers and onion in chicken fat
for 10 minutes or until livers are no longer pink. Transfer to a food
processor; cover and process until chicken livers are coarsely chopped.
2. Add the mushrooms, eggs, 1 Tbs. sherry or broth, salt and pepper.
Cover and process until smooth, adding more sherry or broth if needed
for pate to reach desired consistency.
3. Transfer to a bowl. Cover and refrigerate for at least 3 hours.
Serve with melba rounds or assorted crackers. Yield: 12 servings.
Cooks Notes:
We love this spread with cracker, but also have used it as a sandwich
filling with lettuce and tomato.
Source: Taste of Home's Holiday & Celebrations Cookbook
- 4 lobsters, about 1 1/2 pounds each
- 1/2 pound butter
- 4 1/2 teaspoons lemon juice
- 1/4 generous cup chopped fresh parsley
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
In a large pot of boiling, salted water, cook the lobsters, covered,
until just done, about 10 minutes after the water returns to a boil.
They are done when the shells turn red.
Meanwhile, in a medium stainless-steel saucepan, melt the butter.
Remove the pan from the heat and add the lemon juice, parsley, salt,
and pepper. Divide the butter among four small bowls. Serve the
lobsters with the pepper butter for dipping.
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.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
professionals for any special needs. Feel free to forward this
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