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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Lordy,
Lordy! How I love cool weather! It has been wet but cool and I am one
happy camper. Not much of anything else matters when we're blessed with
our favorite weather, right? I can work hard, take care of my family,
and do all else to make my world right. Only God can give us
breathtaking sunrises, sunsets, and perfect temperatures! Yeppers... I
am one happy camper. And Angela is coming home for a visit! Woo-hoo!
The current Monthly Theme
topic is Winter
Soups which we will continue through January. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
~Shared by Treva, NC
Faith is like the air in a balloon.
If you've got it you're filled.
If you don't, you're empty. ~Peggy Cahn
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if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
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Ramblings
JUST FOR TODAY
~Shared by Charlie J., Mobile, AL
Just for today I will live through this day only. I will not brood
about yesterday or obsess about tomorrow. I will not set far-reaching
goals or try to overcome all of my problems at once. I know that I can
do something for 24 hours that would overwhelm me if I had to keep it
up for a lifetime.
Just for today, I will be happy. I will not dwell on thoughts that
depress me. If my mind fills with clouds, I will chase them away and
fill it with sunshine.
Just for today, I will accept what is. I will face reality. I will
correct those things that I can correct and accept those I cannot.
Just for today, I will improve my mind. I will read something that
requires effort, thought and concentration.
Just for today, I will make a conscious effort to be agreeable. I will
be kind and courteous to those who cross my path, and I’ll not speak
ill of others. I will improve my appearance, speak softly, and not
interrupt when someone else is talking.
Just for today, I will refrain from improving anybody but myself.
This article was from I. J. Bhatia, in New Delhi, India
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!
Flavored butters can be used in a variety of ways, depending on the
flavor of the butter. I like to make both sweet and savory.
I think any flavor butter is good on a piece of bread but you can also
use them on meat, fish, chicken to add a lovely flavor. After you
grill a steak put a bit of garlic herb butter on top and let it melt in
– so good!
I came up with four different flavor combinations for flavored butters
but use your imagination and I know you will come up with lots more!
Ingredients
Fig Butter
1/4 C fig preserves
1/2 C butter
Cranberry Butter
1/3 C fresh cranberries
1/4 C maple syrup
1/2 C butter
1 Tbsp orange zest
Garlic Herb Butter
2 cloves garlic
2 Tbsp fresh parsley
2 Tbsp fresh chives
1 Tbsp fresh lemon juice
1/2 C butter
Roasted Red Pepper Butter
1/4 C chopped roasted red pepper (drain off liquid)
2 green onions, chopped
1/8 tsp salt
1/2 C butter
Instructions
For all butters, combine ingredients in food processor and pulse.
Place onto a piece of wax paper and form into a log.
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
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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:
SPICED HONEY CAKE
~Shared by Treva, NC
Prep Time: 15 Minutes
Bake: 1 Hour
1 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon ground cloves
2 large eggs, separated
1/2 cup sugar
1/2 cup mild-flavored honey
4 tablespoons unsalted butter, melted
1/2 cup milk
2 tablespoons chopped candied ginger
Confectioners' sugar, optional
1. Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan and dust with
flour, knocking out excess. Sift together flour, baking powder, baking
soda, cinnamon, salt and cloves onto a sheet of waxed paper.
2. Using an electric mixer on medium-high speed, beat yolks and sugar
until pale. Mix in honey and butter until smooth. Reduce speed to low;
add half of flour mixture, then milk, then remaining flour mixture.
Fold in candied ginger.
3. In a clean, dry bowl, beat egg whites until they form soft peaks.
Fold 1/3 of whites into batter, then fold in remaining whites. Transfer
batter to loaf pan and bake until a skewer inserted in center comes out
clean, about 1 hour. Let cool on a wire rack for 10 minutes, then turn
out of pan and let cool completely. Sift confectioners' sugar over top
just before serving, if desired.
2 tubes of crescent rolls
1/4 lb domestic ham
1/4 lb Swiss cheese
1/4 lb hard salami
1/4 lb provolone cheese
1 package pepperoni
1 jar sweet roasted peppers (drained)
1 egg beaten
In a 9" x 13" pan spread out one package of crescent rolls then layer
your ham, provolone cheese, pepperoni, salami, Swiss cheese and the
peppers. Now spread your other crescent roll over the top making sure
to seal it up. Brush the top with your beaten egg for a golden top.
Bake at 350 degrees for about 15-20 minutes until golden brown. Cut
into squares; eat hot or cold.
AFRICAN PINEAPPLE PEANUT STEW
~Shared by Mary H., Montreal, Canada
Makes 4 servings
This is great served over quinoa or brown rice.
1 cup chopped onion
2 garlic cloves, minced or pressed
1 tablespoon vegetable or olive oil
1 bunch kale and/or Swiss chard (about 4 cups sliced, or a bit more)
2 cups undrained crushed pineapple (20 ounce can)
1/2 cup smooth peanut butter
1 tablespoon hot liquid red pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
Crushed, skinless peanuts
Chopped green onions or chives
In a covered pan, sauté the onions and garlic in the oil for about 10
minutes, stirring frequently until onions are lightly browned.
Meanwhile, wash the kale and/or Swiss chard. Remove and discard
thick ribs and stems and blemished leaves. Stack leaves on a
cutting surface and slice crosswise into 1-inch thick slices.
Add the pineapple and its juice to the onions and bring to a
simmer. Stir in the kale and/or chard, cover and simmer for about
5 minutes, stirring a couple of times, until just tender. Mix in
the peanut butter, liquid red pepper sauce and cilantro, and simmer for
another 5 minutes. Add salt to taste and serve, topped with
crushed peanuts and chopped green onions or chives.
Source: Montreal Gazette
BROCCOLI BAKE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 large head broccoli, or
3 (10-ounce) packages frozen broccoli
16 ounces Velveeta cheese, cubed
1 (10-ounce) can cream of mushroom soup
1 teaspoon garlic powder
1 package corn bread stuffing mix
TO PREPARE:
Discard the tough end of the broccoli stalk. Separate into florets and
slice the tender part of the stalk. Steam the fresh broccoli just until
al dente, or cook the frozen broccoli in a saucepan for 2 minutes;
drain. Arrange the broccoli in a 1-1/2 quart baking dish.
Combine the cheese, soup and garlic powder in a double boiler. Cook
until the cheese melts, stirring frequently. Pour over the broccoli.
Sprinkle with the stuffing mix. Bake at 350 degrees for 30 minutes or
until brown and bubbly. Let stand 5 minutes before serving.
TEXAS CAVIAR
~Shared by Johnny, LA
2 cups black-eyed peas (fresh cooked or canned, well drained)
1 tablespoon olive oil
1 small can of chopped green chiles
dash of cayenne pepper or your favorite hot sauce
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons apple cider vinegar
1/4 teaspoon salt
freshly ground black pepper, to taste
1 tablespoon minced fresh cilantro, minced (or more, if you are a
cilantro fan)
2 plum tomatoes, seeded and diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Drain the chiles. Pour over peas and stir gently.
Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro, and stir gently to
mix. Serve with tortilla chips.
Makes one overflowing bowl of caviar.
Note: Be sure your peas, onion and celery contain as little water as
possible. Texas Caviar is chunky -- not soupy.
BRITISH STICKY TOFFEE PUDDING
~Shared by Treva, NC
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour, 35 minutes
Yield: One 9 x 13 cake
A popular British dessert featuring a date cake smothered in warm,
sticky toffee sauce.
Pudding
2 cups boiling water
8 ounces (just short of 2 cups after chopping) dates, fresh or dried,
pitted and chopped
1 teaspoon baking soda
1/2 cup (8 tablespoons) butter, softened
2 cups caster sugar*
2 eggs, room temperature
3 + 1/4 cups all-purpose flour
1 teaspoon baking powder
Sauce
1/2 cup (8 tablespoons) butter
2 + 3/4 cups brown sugar, light or dark
1 pint (2 cups) whipping cream
Whipped Cream
1 pint cup heavy cream or whipping cream
1. A 1/2 hour before making cake in a medium sized bowl pour the
boiling water over the chopped dates and baking soda. Set aside.
2. Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking
pan.
3. In a large mixing bowl beat butter and sugar until white and fluffy.
Beat in eggs gradually.
4. Fold in flour and baking powder. Combine dates and all of the liquid
stirring until just combined.
5. Pour batter into greased pan. Bake for 35 to 40 minutes or until a
toothpick comes out clean from center.
6. About 25 minutes into the baking time make the sauce. Whisk all
ingredients together in a medium saucepan over medium heat. Bring to a
boil. Remove from heat.
7. When cake comes out of oven poke holes over top of cake using a
fork. Pour about 1/3 of the sauce over top. Allow to cool off a bit.
While still warm cut cake into squares and spoon warm sauce over top.
Serve with whipped cream if desired. Store unused sauce in
refrigerator, heat in a saucepan.
8. Chill a large mixing bowl or the bowl of your stand mixer with the
beaters for a half an hour ahead of time. Add cold whip cream to bowl
and beat just until soft peaks form. (If you keep on beating you will
make butter, some of the freshest tasting, most delicious butter!)
To make a Trifle: Cube the cake into 1-inch cubes. Layer in a trifle
bowl, a large, deep glass bowl or in individual parfait glasses. Start
with cake, drizzle sauce* over top, then layer with whip cream. Repeat
until you reach the top to end with whip cream.
*Do not use boiling hot sauce, allow it to cool to warm as there may be
a danger in cracking the glass.
*Caster sugar is superfine sugar. You can make it by putting your
regular granulated sugar into a food processor and pulsing a few times.
Always measure afterward.
Source: Quick & Easy Recipes
BUTTERMILK PECAN PIE
~Shared by Marilyn M., Canton, OH
1 cup pecan halves
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 Tbsp. (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 pie crust, unbaked
1 cup pecan halves
Preheat the oven to 350°F. Line a jelly-roll pan with
aluminum foil, and lightly grease the foil. Stir the pecan halves,
light brown sugar, and dark corn syrup together in a small bowl. Spread
mixture out on the jelly-roll pan, and bake, stirring every 4 minutes,
for 12 to 15 minutes, or until glaze thickens. Remove the pan from the
oven and spread the pecans in a single layer on wax paper. Let the
pecans cool completely, separating them a spoon as they cool.
Lower the oven to 325°F. Combine all the remaining ingredients in a
mixing bowl, and pour the mixture into the unbaked pie shell. Scatter
the chopped glazed pecans evenly on top of the pie filling. Bake for 50
minutes to 1 hour, or until set. Let the pie cool on a wire rack before
serving at room temperature.
MEXICAN LASAGNA
~Shared by Linda H., Rosharon, TX
1 lb. hamburger meat
1 large can of refried beans
1 small box of lasagna noodles (uncooked)
1 small onion
16 oz. jar mild Picante sauce
3/4 jar of water
grated Colby Jack cheese
Brown hamburger with onion. Season as for tacos (with chili
powder, cumin, etc. or taco seasoning - whatever you like). Then add
the refried beans. Season again with garlic, salt and pepper. In a 9x13
pan make one layer of uncooked noodles.
Spoon on 1/3 of the meat/bean mixture. Make another layer of noodles
and another meat/bean mixture. Continue until all the noodles and meat
mixture are used up, ending with the meat/bean mixture. Pour the
Picante sauce into a bowl.
Fill the empty jar 1/2 - 3/4 full of water and add to Picante. Mix
well. Pour on top of casserole. Cover with foil and bake 1 hour at 350.
Remove foil and top with grated cheese. Return to oven for 5 minutes to
melt cheese.
Serve with bowls of sour cream, chopped green onion, diced avocados,
sliced black olives, chopped tomatoes... or whatever you like on tacos.
Combine all ingredients in food processor and blend to a coarse
consistency. Let sit for a few minutes and use as needed. Makes about 3
cups.
Per 3 tablespoons: 68 cals, 0.1g fat.
CROCKPOT CHICKEN BARBECUE
~Shared by Johnny, LA
Ingredients:
2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste
1/2 teaspoon garlic powder
Preparation:
Combine all ingredients for the sauce in the slow cooker. Add the
chicken, try to coat it well with the sauce.
Cook on high 3-4 hours, or until chicken is fully cooked all the way
through. Then shred or cut up the chicken, and replace it in the
Barbecue sauce in the pot; mix it all up so all the pieces are coated.
You can keep the slow cooker on low to keep the chicken warm for
serving on hard rolls.
SLOW COOKER CHICKEN MARSALA
~Shared by Treva, NC
Prep Time: 10 Min
Total Time: 5 Hr 25 Min
Yield: 8 servings
2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) green giant® sliced mushrooms, drained
1 cup sweet marsala wine or progresso® chicken broth (from 32-oz
carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley
1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place
garlic and oil. Sprinkle chicken with salt and pepper; place in cooker
over garlic. Place mushrooms over chicken; pour wine over all.
2. Cover; cook on Low heat setting 5 to 6 hours.
3. Remove chicken from cooker; place on plate and cover to keep warm.
In small bowl, mix water and cornstarch until smooth; stir into liquid
in cooker. Increase heat setting to High; cover and cook about 10
minutes or until sauce is slightly thickened.
4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes
longer or until chicken is hot.
5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with
parsley.
Source: bettycrocker.com
ROYAL RASPBERRY BARS
~Shared by Marilyn M., Canton, OH
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar
In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add
melted butter and stir until well blended. Press dough level in bottom
of a 9-by 13-inch baking pan. Bake crust in a 325F regular or
convection oven until edges begin to brown, 15 to 18 minutes. Let cool
about 5 minutes, then spread jam evenly over warm crust.
In a large bowl, with a mixer on high speed, whip egg whites and cream
of tartar until thick and foamy. Gradually add 2/3 cup sugar and
continue to whip until mixture holds soft, shiny peaks. With a spatula,
spread meringue evenly over jam. Bake until meringue is lightly
browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars.
Let cool completely, then use a wide spatula to remove bars from pan.
Yield - Makes 24 bars.
CHICKEN TINGA
~Shared by Linda H., Rosharon, TX
Servings: 8
"This is an authentic Mexican favorite! Shredded chicken and onions are
simmered in a thick and spicy chipotle sauce, then served over crunchy
tostada shells."
2 tablespoons olive oil
1 large onion, cut into rings
1 (15 ounce) can stewed tomatoes
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
2 pounds shredded cooked chicken meat
16 tostada shells
1/2 cup sour cream
Heat olive oil in a saucepan over medium heat. Add the onions; cook and
stir until softened and translucent, about 5 minutes. Meanwhile, puree
the tomatoes with chipotle peppers and adobo sauce to taste. Pour into
the onions, and add chicken. Cover, and simmer for 20 minutes.
To serve, mound the chicken onto tostada shells, and garnish with a
dollop of sour cream.
Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto
a small plate, moisten the rims of the glasses on a damp towel and
press them into the sugar.
In a blender, combine tequila, limeade, triple sec and ice. Blend until
smooth. Add bananas and blend again until smooth. Pour into glasses and
serve.
APPLE COFFEE BUNDT CAKE
~Shared by Jean, Syracuse, NY
1 stick margarine
1 cup sugar
2 eggs
1 teaspoon soda
1 teaspoon baking powder
2 apples, peeled and finely chopped
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
2 cups flour
Cream margarine and sugar together. Add eggs and beat well add vanilla.
Sift all dry ingredients together add alternately with sour cream to
the creamed mixture. Fold in apples. Pour into a greased and floured
bundt pan.
Sprinkle with this mixture before baking:
1/2 cup brown sugar
1 tablespoon margarine
1 teaspoon cinnamon
1/2 cup chopped nuts
Bake 40 minutes at 375 degrees. Cool 10 minutes on wire rack. May be
served warm, cold or with cream cheese.
ARROZ CON LECHE
~Shared by Johnny, LA
A thick and creamy rice pudding dessert with the added texture and
flavor of raisins and cinnamon.
Ingredients:
3 cups whole milk
1 1/4 cup water
1 cup rice, short or medium grain
2 cinnamon sticks
1/4 teaspoon salt
1 14 oz can sweetened condensed milk
1/2 cup raisins, soaked in warm water to soften
2 teaspoons vanilla
butter for topping *optional
Preparation:
Bring whole milk and water to a slow simmer in a large pot, over
medium/low heat. Stir in rice, add in cinnamon sticks and barely
simmer, uncovered, until rice is softened which should be about 20-30
minutes. Stir occasionally. When rice is soft, remove cinnamon sticks
and stir in condensed milk, vanilla, salt and raisins. Return to a
slight simmer and cook for an additional 10-15 minutes or until most of
the liquid is absorbed and rice has a pudding-like consistency. Serve
hot, topped with a sprinkle of cinnamon or butter.
PEPPER JACK GRITS POPPERS
~Shared by Treva, NC
Hands On: 35 Minutes
Total: 8 Hours, 40 Minutes
Yield: Makes about 10 appetizer servings
You'll need about 1/2 cup uncooked grits to make this recipe.
1 cup hot cooked grits
1 cup (4 oz.) freshly shredded pepper Jack cheese
1/2 cup shredded Parmesan cheese
2 tablespoons chopped fresh cilantro
1 garlic clove, pressed
18 to 20 sweet mini bell peppers
1. Stir together first 5 ingredients until cheese is melted; add salt
and pepper to taste. Cover and chill 8 hours.
2. Preheat broiler with oven rack 6 inches from heat. Cut peppers in
half lengthwise, leaving stems intact; remove seeds. Spoon grits
mixture into pepper halves. Place on a broiler pan. Broil 4 minutes or
until golden.
Source: Southern Living
CHOCOLATE-TOFFEE COOKIES
~Shared by Marilyn M., Canton, OH
This delectable drop cookie recipe takes advantage of the classic
combination of crunchy toffee bits and smooth chocolate.
2-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces (such as
Hershey's Heath Bar baking pieces)
Heat oven to 375 degrees F. Coat baking sheets with nonstick cooking
spray; set aside. Stir together flour, baking soda and salt in a
medium-size bowl; set aside. In a large bowl, beat together butter and
both sugars until light and fluffy, about 3 minutes. Beat in egg and
vanilla. On low speed, gradually add in flour mixture. Beat for 2
minutes or until blended. Stir in chocolate chips and toffee pieces.
Drop batter by tablespoonfuls onto prepared baking sheets. Bake at 375
degrees F for 12 minutes or until golden. Cool baking sheets on
wire racks for 5 minutes. Transfer cookies to wire rack to cool
completely.
Yield - 4 dozen/48 cookies
LAYERED TAMALE CASSEROLE
~Shared by Linda H., Rosharon, TX
1/4 cup water
2 (15-ounce) cans black beans, drained
Cooking spray
3 cups sliced onion (about 2 large)
2-1/2 cups thinly sliced zucchini (about 2 medium)
1-3/4 cups (1/4-inch) julienne-cut red bell pepper (about 2 medium)
2 garlic cloves, minced
1 cup frozen whole-kernel corn, thawed
1 tsp. ground cumin
1/4 tsp. ground red pepper
5 (8-inch) flour tortillas
1-1/4 cups green taco sauce
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
Place water and beans in a food processor; process until smooth. Set
aside.
Place a large nonstick skillet coated with cooking spray over
medium-high heat until hot.
Add onion, zucchini, bell pepper, and garlic; sauté 10 minutes. Add
corn, cumin, and ground red pepper; cook 2 minutes. Set aside.
Preheat oven to 350 degrees. Coat a 3-quart round soufflé dish with
cooking spray. Place 1 tortilla in bottom. Spread 1/2 cup bean mixture
over tortilla. Spoon 1 cup onion mixture over top. Top with 1/4 cup
sauce. Sprinkle with 1/4 cup cheese. Repeat with remaining ingredients,
ending with 1/2 cup cheese. Bake at 350 degrees for 45 minutes or until
thoroughly heated.
3 eggs
1 c. sugar
2 tbsp. melted butter
1 c. buttermilk
2 tsp. soda
1 tsp. nutmeg
About 4 c. flour
1/2 tsp. salt
Beat eggs, add sugar and butter. Add buttermilk while mixing. Add salt,
nutmeg, soda and flour to roll out dough. Cut with donut cutter and fry
in oil or lard.
APPLE BROWN BETTY
~Shared by Jean, Syracuse, NY
3 pounds cooking apples
10 slices of bread, cubed (about 4 c.)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup brown sugar
1/2 cup butter or margarine, melted
Wash apples, peel, core, cut into eighths; place in bottom on crock.
Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss
together. Place on top of apples in crock. Cover. Place crock into
outer shell. Cook on Low setting 2 to 4 hours. Makes 6 to 8 servings.
LONG JOHN SILVER'S DEEP FRIED FISH
~Shared by Johnny, LA
Ingredients
1 pound fish fillets
¾ cups Flour
2 tablespoons cornstarch
¼ teaspoons baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cups water
Directions
Combine all dry ingredients and sift into a medium sized bowl.
Add water and mix thoroughly.
Dip fish in batter until completely covered-let excess batter drip off.
1 pound Pink Lady apples (about 2), peeled, cored, and thinly sliced
1 pound Golden Delicious apples (about 2), peeled, cored, and thinly
sliced
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup coarsely chopped walnuts
1 & 1/2 cups all-purpose flour
3 tablespoons packed brown sugar
1/4 teaspoon salt
5 tablespoons cold butter, cut into pieces
3 tablespoons ice-cold vodka
Cooking spray
1 tablespoon 2% reduced-fat milk
1 large egg yolk
1. Combine first 8 ingredients; toss to coat.
2. Place nuts in a food processor; process until finely ground. Weigh
or lightly spoon 6.75 ounces flour into dry measuring cups; level with
a knife. Add flour, 3 tablespoons brown sugar, and 1/4 teaspoon salt to
food processor; pulse 5 times. Add butter; pulse 6 times or until
mixture resembles coarse meal. With processor on, slowly add vodka
through food chute, processing just until combined (do not form a
ball). Turn dough out onto a lightly floured surface. Knead 3 to 4
times. Divide dough into 2 equal portions. Gently press each portion
into a 4-inch circle on plastic wrap. Cover with plastic wrap; chill 30
minutes.
3. Preheat oven to 425°.
4. Unwrap and place 1 dough piece on plastic wrap. Cover with 2 sheets
of overlapping plastic wrap. Roll dough, still covered, into a 10-inch
circle. Place into a 9-inch pie plate coated with cooking spray. Spoon
apple mixture into pie plate.
5. Unwrap and place remaining portion of dough on plastic wrap. Cover
with 2 sheets of overlapping plastic wrap. Roll dough, still covered,
into a 12-inch circle. Place over apple mixture. Press edges of dough
together. Fold edges under; flute. Cut slits in top of dough to allow
steam to escape.
6. Combine milk and egg yolk, stirring with a whisk. Gently brush top
of dough with milk mixture. Place pie plate on a foil-lined baking
sheet; bake at 425° for 20 minutes in the lower third of oven. Shield
edges of piecrust with foil. Reduce oven temperature to 350° (do not
remove pie from oven); bake an additional 30 minutes or until browned.
Cool on a wire rack.
I've made and had a lot of coconut cream pies over the years, but this
is by far the best! I love the touch of coconut milk and shredded
coconut pressed into the crust. And the vanilla bean flecks look so
pretty in the filling. A lot of cream pie filling ends up very starchy
tasting, but this one was silky smooth and packed full of flavor! Hope
you enjoy my husbands favorite!!!
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 Tbsp. sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 Tbsp. unsalted butter, cut into four pieces
Topping:
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp. sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shaved
Heat oven to 450°F. Unroll pie crust onto cooking parchment or wax
paper. Brush a small amount of coconut milk onto dough (just enough to
moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on
dough, then press it lightly into dough, just enough to make it stick.
Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie
plate, then form dough into plate. Prick bottom and side with fork.
Bake 10 to 12 minutes or until light brown. Cool. Heat the remaining
coconut milk, whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3
cup sugar and salt to a simmer in 2-quart saucepan over medium heat,
stirring occasionally with a wooden spoon, about 5 minutes to dissolve
sugar. In a separate large bowl, with whisk, beat the egg yolks,
remaining 1/3 cup sugar and the cornstarch until well combined.
Gradually beat the simmering liquid into the yolk mixture to temper it,
then return the entire mixture to saucepan, scraping the bowl with a
rubber spatula. Discard vanilla bean. Heat the mixture to a simmer over
medium heat, beating constantly with whisk, 5 to 6 minutes or until
mixture is thickened. Remove from heat; beat in the coconut extract and
butter. Pour into the cooled crust; press a sheet of plastic wrap
directly on the surface of the filling and refrigerate until the
filling is cold and firm, at least 3 hours or overnight.
Just before serving, beat the cream and sugar in a chilled bowl using
electric mixer at medium speed until soft peaks form. Add the rum and
continue to beat until slightly stiff peaks are formed. Spread or pipe
the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted
coconut and shaved chocolate over the top. Store in refrigerator.
MEXICAN FIRE RICE
~Shared by Linda H., Rosharon, TX
2 2/3 cups water
1 1/3 cups uncooked long grain white rice
1 pound ground pork breakfast sausage
1 (16 ounce) jar Picante sauce
1 (8 ounce) container sour cream
8 ounces Cheddar cheese, shredded
In a medium saucepan, bring the water to a boil. Stir in the
rice. Reduce heat, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F. In a skillet over medium heat, cook the
sausage until evenly brown. In a medium baking dish, mix the
cooked rice, cooked sausage, Picante sauce, and sour cream. Top with
Cheddar cheese.
Bake 20 minutes in the preheated oven, until cheese is bubbly.
1 (9.5 ounce) package Pepperidge Farm® Mini Puff Pastry Shells
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
2 medium green onions, chopped
3 slices bacon, cooked and crumbled
1/8 teaspoon cracked black pepper
Bake, cool and remove the "top" of the shells according to the package
directions. Reduce the oven temperature to 350 degrees F.
Stir the cheese, mayonnaise, green onions and bacon in a small bowl.
Divide the cheese mixture among the shells. Bake for 5 minutes or until
hot.
Source: Campbells
APPLE OATMEAL PUDDING
~Shared by Jean, Syracuse, NY
1 cup oatmeal
1-1/2 cups water
1/4 cup brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 apples, sliced & peeled
1 tbs. butter
Combine all ingredients in a 1 1/2 quart casserole dish. Cover and bake
in a 350 degree oven for about 45 minutes. For the crock pot, double
the recipe, cover and cook on low 8 to 12 hours.
SWEET-N-HOT
~Shared by Johnny, LA
Get ready to reach for the tastiest homemade onion rings ever! Our
Sweet 'n' Hot Onion Rings are made from mild, sweet onions that are
fried in a zesty batter that's sure to be a crowd-pleaser!
Serves: 6
What You'll Need:
2 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 cup sugar
3 tablespoon baking powder
1 tablespoon ground red pepper
2 teaspoon salt
2 cups club soda
Vegetable oil for frying
2 large sweet yellow onions, cut into 3/8-inch-thick slices and
separated into rings
What To Do:
In a large bowl, combine flour, cornstarch, sugar, baking powder,
ground red pepper, and salt. Whisk club soda into mixture.
In a large soup pot, heat 2 inches of oil over medium heat until hot
but not smoking. Dip each onion ring into the batter, allowing the
excess to drip back into the bowl. Fry a few onion rings at a time for
5 to 6 minutes, or until golden, turning once during cooking. Drain on
a paper towel-lined platter before serving.
3 cups Cake Flour
1 teaspoon Salt
2 Tablespoons Baking Powder
3 Tablespoons Sugar
2 cups Canned Pumpkin Puree
2 whole Eggs
3 teaspoons Vanilla
2 & 1/2 cups Milk
1/4 teaspoon Pumpkin Pie Spice
1/2 cup Heavy Cream
3 Tablespoons Maple Syrup
Butter, For Serving
Maple Syrup, Warmed, For Serving
Finely Chopped Pecans, For Serving
Caramel Sauce, For Drizzling (optional)
In a large bowl, combine cake flour, salt, baking powder, and sugar.
Stir together and set aside.
In a separate bowl, whisk together pumpkin puree, eggs, vanilla,
pumpkin pie spice, and milk. Slowly drizzle wet ingredients into dry
ingredients, stirring gently with a spoon as you go. Once combined, if
mixture needs more moisture, splash in a little more milk. Batter
should be pourable.
Heat large skillet or griddle over medium-low to low heat. Smear a
little bit of butter over the surface and drop tablespoon-sized amounts
of batter onto the pan (more if you want larger pancakes.) Wait a
minute or so, then flip to the other side. Pancakes should be light
golden brown and set in the middle.
Whip cream with maple syrup (optional) until light and fluffy. Set
aside.
Serve silver dollar pancakes in a circular pattern on a large plate,
ending with one in the center. Top with butter, sprinkle with chopped
nuts, and drizzle with warm syrup. Top the whole thing with the maple
whipped cream and serve immediately! (Note: you can drizzle with a
little caramel sauce, too!)
(Note: Recipe can easily be halved.)
Source: The Pioneer Woman Cooks
JELL-O PANCAKE SYRUP
~Shared by Marilyn M., Canton, OH
I should say first that this is a real recipe. It might seem like a
child's experiment but it is TNT.
1 small box Jell-o gelatin (flavor of your choice)
1 cup water
1/2 cup sugar
2 Tbsp. cornstarch
Mix gelatin, sugar, cornstarch and water together in a small saucepan
and bring to a rolling boil. Pour into pitcher and let cool until syrup
thickens slightly. Serve over pancakes or waffles while still
warm. Yields - 12 servings
Note: You might consider cutting the ingredients in half if you're only
serving a small group. This syrup doesn't store well - it becomes too
thick over time.
4 tablespoons butter, softened
1 onion, chopped
3 cloves garlic, minced
20 ounces cubed French bread
1 pound blue cheese, crumbled
5 eggs, lightly beaten
5 egg yolks
3 cups heavy cream
1 tablespoon salt
1 tablespoon ground black pepper
Melt the butter in a skillet over medium-low heat, and cook the onion
and garlic 20 minutes, until soft and golden brown.
Arrange 1/2 the bread cubes in the bottom of a 9x13 inch baking pan.
Layer with 1/2 the blue cheese and the onion mixture. Top with
remaining bread cubes and cheese.
In a small bowl, whisk together the eggs, egg yolks, heavy cream, salt
and pepper. Pour over top layer of bread cubes in pan. Set aside for 30
minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake pudding 40 minutes in the preheated oven. Cover pan and continue
baking 15 minutes, or until set and golden brown. Allow to sit 15
minutes before serving.
HONEY LEMON CHICKEN
~Shared by Jean, Syracuse, NY
This recipe was originally designed for broiling, but this version
requires less attention.
1 chicken, cut in serving pieces
1/2 cup honey
1/4 cup lemon juice
1 teaspoon salt or to taste
Preheat oven to 350F. In a shallow baking pan arrange chicken in a
single layer, skin side down. In a small bowl combine honey, lemon
juice and salt. Pour half of this sauce over chicken. Bake, covered for
30 minutes. Remove cover; turn chicken. Pour other half of sauce on
chicken. Replace cover. Bake another 25 to 30 minutes or until cooked
through, removing cover last 10 minutes for browning.
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Streusel:
1/3 cup packed brown sugar
1/3 cup old-fashioned rolled oats
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
Dash of salt
2 tablespoons butter, melted
2 tablespoons chopped walnuts
Bread:
9 ounces all-purpose flour (about 2 cups)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, softened
2/3 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fat-free buttermilk
Baking spray with flour (such as Baker's Joy)
1. Preheat oven to 350°.
2. To prepare streusel, combine first 5 ingredients in a medium bowl.
Add 2 tablespoons melted butter, stirring until well combined. Stir in
nuts. Set aside.
3. To prepare bread, weigh or lightly spoon 9 ounces flour into dry
measuring cups; level with a knife. Combine flour, baking soda, baking
powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
Combine 5 tablespoons butter and granulated sugar in a large bowl; beat
with a mixer at medium-high speed until well blended. Add eggs, 1 at a
time, beating well after each addition; beat in vanilla. Beating at low
speed, add flour mixture and buttermilk alternately to sugar mixture,
beginning and ending with flour mixture; beat just until combined.
Scrape half of batter into a 9 x 5-inch loaf pan coated with baking
spray; sprinkle with half of streusel mixture. Spread remaining batter
over streusel; swirl. Sprinkle remaining streusel on top of batter.
Bake at 350° for 50 minutes or until a wooden pick inserted in center
comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire
rack. Remove from pan; cool completely on wire rack.
This is a healthier version of the King Ranch casserole so popular here
in Texas.
8 Servings
Prep: 25 min.
Bake: 30 min.
Ingredients
1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 tablespoon canola oil
1 garlic clove, minced
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 tablespoon chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
Directions
In a large nonstick skillet coated with cooking spray, saute the onion,
celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute
longer. Stir in the chicken, soups, tomatoes and chili powder.
Line the bottom of a 3-qt. baking dish with half of the tortilla
strips; top with half of the chicken mixture and 1 cup cheese. Repeat
layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts: 1 cup equals 329 calories, 12 g fat (5 g saturated
fat), 65 mg cholesterol, 719 mg sodium, 31 g carbohydrate, 3 g fiber,
26 g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Source: Taste of Home, Healthy Cooking August/September 2009, p55
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Diabetic
Choices
GARLIC GINGER MACKEREL
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 pound mackerel fillets
- 1/2 cup fresh lemon juice
- 2 garlic cloves, minced
- 2 green onions, chopped
- 1 teaspoon chopped ginger root
- 1 bay leaf
- Lemon wedges
- Parsley
DIRECTIONS
Rinse fish and pat dry. Cut into four pieces and place in a large
non-stick skillet. Combine all remaining ingredients except lemon
wedges and parsley and pour over fish. Cover and bring to a boil.
Reduce heat and simmer 8 minutes or until fish is tender. Remove bay
leaf before serving. Garnish each piece of fish with lemon wedge and
parsley.
Nutritional Information Per Serving: Calories: 231; Protein: 21 g;
Carbohydrates: 2 g; Cholesterol: 63 g; Sodium: 75 mg; Fat 15 g
Exchanges: 3 Low-Fat Meat
Preheat oven to 350 degrees F. Combine all ingredients except chives,
stirring well. Put in a 1-quart casserole dish and sprinkle with
chives. Bake, covered, for 30 minutes.
Nutritional Information Per Serving: Calories: 42; Protein: 1 g;
Carbohydrates: 6 g; Cholesterol: 0 g; Sodium: 57 mg; Fat 1 g Exchanges:
1 Vegetable
- 2 Tbsp. walnut or canola oil
- 2 Tbsp. white wine vinegar
- 2 small cloves garlic, minced
- 1/4 tsp. salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 cup finely chopped celery
- 1 can (15 oz.) pink or red
- Alaskan (wild) salmon, backbone and skin removed
- 1/4 cup light canola mayonnaise or other lowfat mayonnaise
- 1 Tbsp. freshly squeezed lemon juice
- Salt and pepper, to taste
- 4 cups baby spinach leaves
- 8 cherry tomatoes, cut in half
- 1/4 cup finely chopped walnuts
DIRECTIONS
In small bowl, whisk together first five ingredients for dressing and
set aside. Mix celery with salmon and toss with mayonnaise and lemon
juice. Season to taste with salt and pepper.
In large bowl, toss spinach with dressing. Top with salmon mixture.
Place cherry tomato halves around platter. Sprinkle with walnuts.
Nutritional Information Per Serving: Calories: 212; Protein: 18 g;
Carbohydrates: 3 g; Sodium: 594 mg; Fat 14 g Exchanges: 1 Vegetable, 2
Medium-Fat Meat, 1 Fat
- 1 pound chicken tenders or 1 pound boneless skinless chicken
breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon Cajun seasoning
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth
- 2 tablespoons finely chopped fresh parsley or 2 teaspoons dried
parsley, finely crumbled
DIRECTIONS
Rinse the chicken and pat dry with paper towels. Rub some of the Cajun
seasoning over both sides of the chicken pieces.
Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for a couple of minutes on
each side, until nicely browned.
Cover the skillet and reduce the heat to medium. Cook for about 3
minutes, turning once, until the chicken is thoroughly cooked. Remove
the chicken from the skillet and set aside to keep warm.
Add the broth to the skillet and cook over medium-high heat for several
minutes or until reduced to about 3 tablespoons in volume.
To serve, divide the chicken among 4 serving plates, drizzle with some
of the sauce and top with a sprinkling of parsley. Serve hot.
Nutritional Information Per Serving: Calories: 160; Protein: 26 g;
Sodium: 470 mg; Cholesterol: 66 mg; Carbohydrates: 1 g; Fat 4.9 g
Exchanges: 3 Very Lean Meat, 1 Fat
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For
Two
CHICKEN CACCIATORE FOR TWO
~Shared by Maggie, TX
This magnificent chicken cacciatore recipe is the winner of the
Recipe4Living Herb Recipe Contest! Chicken thighs marinated with fresh
rosemary, and thyme, sauteed in a light sauce with white wine,
tomatoes, kalamata olives and garlic.
Ingredients
3 sm. tomatoes
4 chicken thighs
5-6 cloves garlic
1 sm. onion
1-2 C. white wine
1 C. chicken broth
olive oil
kalamata olives
fresh rosemary
fresh thyme
parsley
salt and pepper
Directions
Using a mortar and pestle, grind fresh thyme, rosemary, couple cloves
of garlic and kosher salt into a paste. Rub the chicken thighs with the
herb paste. Make sure to get it under the skin. Let chicken marinate
for an hour....overnight wouldn't hurt. Heat large saute pan, add olive
oil. On medium heat, sear the chicken thighs on both sides. Drain the
fat. Add 4 or 5 cloves of garlic, thinly sliced. Add one small onion
finely chopped. Saute until fragrant.
Deglaze with a couple cups of white wine. Add a cup of chicken broth
(this will poach the chicken the rest of the way through).Add parsley,
and more rosemary and thyme. Add olives. Add quartered tomatoes. Salt
and pepper to taste. Let simmer until liquid reduces. Serve over
noodles.
Source: Recipe4Living.com
APPLE CRUMB PIE FOR TWO
~Shared by Maggie, TX
Just the perfect dessert amount for you and a friend. (I use leftover
pot-pie tins for recipes like this.)
Ingredients
1/2 C. plus 2 Tbs. all purpose flour
1/4 tsp. lemon rind
3 Tbs. shortening, chilled
1 Tbs. iced water
3 Tbs. sugar
1/2 tsp. cinnamon
2 C. apples, peeled, thinly sliced
1/8 tsp. ground nutmeg
dash ground ginger
1 Tbs. margarine
Directions
Preheat oven to 375 F. Blend together 1/2 C. flour, lemon rind and
shortening. Add water. Roll out in 2 7-inch circles, fit loosely in 4
1/2 inch pie pans. In bowl, stir together 1 Tbs. sugar, brown sugar and
cinnamon. Toss apples with sugar mixture. Divide between two unbaked
pie shells. In another bowl, combine 2 Tbs. sugar, 2 Tbs. flour, nutmeg
and ginger. Cut in margarine until crumbly, sprinkle over pie filling.
Cover edges with foil. Bake for 20 minutes, remove foil, and bake
another 25 minutes, until topping is golden.
Source: Recipe4Living.com
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Publisher's
Choice
FRENCH ONION PASTA
Ingredients:
2 cups of uncooked penne pasta
1 to 1.5 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO
Directions:
1. Cook pasta according to directions, set aside and keep warm.
2. In a saucepan, heat the EVOO. Add the scallions and garlic, stir
continually until soft and fragrant.
3. Add the marsala wine, scraping the bottom of the pan to remove any
stuck on pieces of onion.
4. Add the stock and soup mix packets, allow to cook on low for about
20 minutes.
5. Stir in flour, whisking continually until well incorporated and
thickened.
6. Add the light cream, mix well.
7. Add the pasta to the sauce, stir well.
8. Pour into an oven safe dish. Top with the mozzarella cheese.
9. Set it under the broiler until the cheese gets a little crispy.
4 cups cooked and diced chicken (I used a rotisserie chicken)
1 cup light mayonnaise
1 cup diced celery
1½ cup purple grapes, halved
1 Tbsp fresh parsley chopped
1 tsp salt pepper to taste
1/3 cup whipping cream
½ cup toasted sliced almonds plus additional for garnish if desired (I
bought them toasted from the store)
Instructions
In a large bowl, combine all of the above ingredients.
Fold the mixture until well combined. Serve on croissants or over red
lettuce leaves.
12 oz spaghetti
1 (28 ounce) jar prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and
stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place
cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and
minced garlic. Stir until cream cheese is melted and the
spaghetti is thoroughly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce
in the bottom of the dish. Put spaghetti on top of sauce and top
with remaining meat sauce. Sprinkle parmesan cheese on top.
Bake for 30 minutes, until bubbly.
Source: www.plainchicken.com
APPLEBEE'S SANTA FE STUFFED CHICKEN
Applebee's Santa Fe stuffed chicken is a restaurant favorite. With this
copycat recipe it can also be an at-home favorite! Bring that
neighborhood restaurant style into your kitchen with this popular dish.
Serves: 4
Ingredients
8 skinless, boneless chicken breasts
1 (8-ounce or larger) package Monterey jack cheddar
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper
Instructions
Cut some of the cheese into 8 slices, and reserve part of it for the
cheese sauce.
Place 1 chicken breast between two sheets of wax paper. Working from
the center to the edges pound with a meat mallet until flat and
rectangular shaped. Repeat with remaining breasts.
Wrap the flattened chicken breasts around cheese. Secure with wooden
picks or uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
Roll the secured chicken pieces in the melted butter and then in the
bread crumb mixture.
Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd
them. Drizzle the remaining butter over all eight of the breasts.
Refrigerate for 1 hour or freeze to bake later (baking time will be
increased by about 5 to 10 minutes).
Bake in a preheated 400 degree F (205 degree C) oven for 25 to 30
minutes or until chicken is done.
Make a roux with butter and flour. Add about 1 cup milk. Bring to a
simmer. Add cheese and lower the heat, stirring constantly so cheese
does not burn.
Add milk as needed to thin out the cheese sauce. Dice bell peppers.
When chicken is done, pour some cheese sauce over top and sprinkle with
diced peppers.
Ingredients:
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 cup guacamole or make homemade guacamole
1 (8 ounce) container sour cream
1 cup chunky salsa or pico de gallo; or make homemade pico de gallo
1 cup shredded cheddar or Mexican blend cheese
2 Roma tomatoes, diced
1/2 bunch of green onions, sliced
1 (2.25 ounce) can of sliced olives, drained
8 (9 ounce) plastic tumblers
tortilla chips
Note: All measurements are approximate. Depending on whether you want
thicker or thinner layers you will need more or less.
Instructions:
In a small bowl mix taco seasoning with refried beans. Some people
prefer to mix their taco seasoning with the sour cream layer but I
wanted a bright white layer so I did it with the beans.
Here’s how the layers are assembled:
Layer 1: beans and taco seasoning
Layer 2: sour cream
Layer 3: guacamole
Layer 4: salsa or pico de gallo
Layer 5: cheese
Layer 6: tomatoes
Layer 7: green onions and olives
In each plastic glass, layer about 2 Tablespoons of the beans, followed
by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2
Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese.
Make sure you drain your salsa or pico to get the excess liquid out
before you pour it on. Then top with about 1-2 teaspoons of tomatoes,
olives, and green onion (If making ahead of time, wait to add these
toppings until shortly before serving).
Garnish with one tortilla chip. Store in the refrigerator until serving
and serve with chips. Makes around 8 individual dips.
This reminded me of our (dearly departed) friend Larry Holmes in
Canada. He loved all things mascarpone! The nutty flavor of
fontina and
creaminess of mascarpone create a delicious updated version of mac and
cheese. If your supermarket doesn't stock mascarpone cheese, substitute
full-fat cream cheese. For a dinner party, bake the pasta in individual
gratin dishes for 15 minutes.
Yield: 8 servings (serving size: 1 1/4 cups)
Ingredients
1 pound uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 (1-ounce) slices white bread
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons chopped fresh parsley
Preparation
Cook pasta according to package directions, omitting salt and fat.
Drain; keep warm.
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a large saucepan over medium heat, stirring
with a whisk. Cook 10 minutes or until thick, stirring constantly with
a whisk. Remove from heat; add cheeses, stirring with a whisk until
smooth. Stir in salt and black pepper. Add cooked pasta, stirring to
coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with
cooking spray.
Tear bread into several pieces. Place bread in a food processor;
process until fine crumbs measure 1 1/2 cups.
Melt butter in a small skillet over medium heat. Add garlic; cook 30
seconds. Remove from heat. Stir in breadcrumbs until well combined.
Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for
25 minutes or until bubbly. Sprinkle with parsley.
SKILLET BOWTIE
BACON-CABBAGE-HAM-MUSHROOM-LEEK PASTA
(This was perfect for our belated New Year's dinner!)
Servings: Serves 6
Ingredients
1/2 pound bowtie pasta, dry
6 slices thick cut bacon, diced
4 leeks, white parts only, sliced
8 ounces sliced mushrooms
2 cups leftover ham, cubed (I subbed pork sausage)
8 Tablespoons butter
1/2 head green cabbage, shredded
1/2 head purple cabbage, shredded
Garnish with:
freshly ground black pepper
dollop of sour cream
Directions
Make pasta according to package directions. Let sit in the water to
keep warm.
Saute bacon over medium heat until slightly brown. Add leeks and
continue to saute for about 5 minutes more. Add mushrooms and ham and
cook until done. Remove from pan.
Without wiping the pan, melt butter and add cabbage. Cook until
softened, about 5-8 minutes. Add bacon-ham-mushroom mixture to the
cabbage as well as bowtie pasta. Toss together and serve immediately.
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
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to Z Recipes Newsletter is published by
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