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Publisher's
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Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. It has
been a l-o-n-g week. Trey had the flu and has had one heck
of a time getting back on his feet. Then, as you can probably guess, I
got the flu. I am still working my way up to 100%. I was fortunate to
be on my days off from work while sick but hate that Angela, who has
been down from NC, has had to spend all her time elsewhere. She got to
see other family and friends but precious few minutes with Mom and
'Bro. I'm keeping my fingers crossed that she doesn't catch it!
In between last Sunday and today, I was able to gather up some great
recipes. After primarily liquids and some simple, re-heated food, I am
pretty hungry. This issue has really made me hungrier! I hope you enjoy
all that has been shared with you here!
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
Always respect your wholeness.
When the opportunity arises,
help another nurture their wholeness.
~Unknown
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
Spreading Cheer
~Shared by Treva, NC
I must do something for someone today,
Round up my love and give it away!
Telephone a friend just over the hill,
Who's a whole lot lonely and a little bit ill.
Write on my heart several things to be done,
'Twill be such pleasure, not to mention the fun.
Say a few words on a little bitty note,
To make someone happy that I wrote.
Remember a friend if I can't be there,
Open my heart and just send a prayer.
Spreading cheer is so easy if you'd care to try
You can give away much that money can't buy!
Hours pass into days,
and time slips away, but the words
we speak and the things we do
touch the lives of others
and live on forever.
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?
PRODUCT EXPIRATION DATES
~Shared by Luanne,
FL
Dates on products aren’t as important as you might think. By law, only
infant formula and certain baby foods are required to have dates
stamped on them. (How does a soft drink expire?) Most foods are still
edible after the “expiration date” has come and gone. However, the
flavor may be affected.
Before you toss out good food based on expiration dates, be sure to
know what the codes mean:
Different Codes
• Sell by: Don’t buy the product after this date. This is the
expiration date.
• Best if used by: Flavor or quality is best before this date, but the
product is still edible thereafter.
• Use by: This is the last day that the manufacturer vouches for the
product’s quality.
More Advisory Than
Imperative
The dates listed on food products are basically guidelines, for both
sellers and customers.
Most of the dates are not actually expiration dates and don’t mean that
you’ll get sick if you eat something that is past it’s best-by date.
Use Common Sense
You should, of course, use common sense. If a product has a bad smell
or a bad look to it, don’t eat it. If it’s a box of crackers, you
should be fine. Eggs are good for 3 to 5 weeks after their dates, and
dairy may be, but use caution.
How you store your food products can also make a difference. Many
people freeze meats after the use-by/freeze-by dates and find them
still
good when used.
However, if you don’t wrap meats well enough, then the quality and
safety can be harmed.
Sell-by dates usually allow additional time for storage at home.
Generally, perishable products can be kept safely in your refrigerator
for seven days after you buy them, even if that’s past the given date.
Fresh meat is the exception. Don’t keep beef or pork for longer than
three to five days before you use it or freeze it.
And use poultry, seafood, and ground or chopped meat within two days
(or freeze it).
Most meats are good for almost a year after you purchase them if you
keep them well-wrapped in a freezer.
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
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methods listed.
1. You can't count your hair.
2. You can't wash your eyes with soap.
3. You can't breathe when your tongue is out.
Scroll down
.
.
.
.
.
.
Put your tongue back in your mouth, you silly person.
10 Things I know about you.
1) You are reading this.
2) You are human.
3) You can't say the letter ''P'' without separating your lips.
4) You just attempted to do it.
6) You are laughing at yourself.
7) You have a smile on your face and you skipped No. 5.
8) You just checked to see if there is a No. 5.
9) You laugh at this because you are a fun loving person & everyone
does it too.
10) You are probably going to send this to see who else falls for it.
You have received this message because I didn't want to be alone in the
Idiot category.
Have a great Day. Laugh, and then laugh and sing It's a Beautiful Morning even when
it's not!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHARLESTON CHEESE DIP
~Shared by Treva, NC
1/2 - cup mayonnaise
1 - 8 oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled
Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise,
cream cheese, cheddar cheese, Monterey jack cheese, green onions and
cayenne pepper. Transfer the mixture to a shallow baking dish. Top
mixture with cracker crumbs and bake for 15 minutes, or until heated
through. Remove the pan from the oven and top with the bacon. Serve
immediately with corn chips, bagel chips or crackers.
Source: MommysKitchen.com
EASY SEAFOOD CHOWDER
~Shared by Mary H.,
Montreal, Canada
Serves 6
2 tablespoons canola oil
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
3 medium carrots, coarsely chopped
3 cups fish stock
1 cup coarsely chopped potatoes
1 1/2 pounds solid-fleshed fish filets (salmon, halibut or cod
recommended)
1 can (14 ounces) baby clams, drained
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried
1/2 teaspoon dried thyme
salt and freshly ground pepper to taste
1 cup whipping cream
In a large, heavy pot over medium-high heat, heat oil and cook onion,
celery and carrots for about four minutes, until onions are
translucent. Add fish stock and potatoes and bring to a
boil. Reduce heat to medium-low and add fish, clams, dill, thyme,
salt and pepper to taste, and cook for about 10 minutes. Stir in
cream and heat to serving temperature. Season to taste and serve
at once.
Source: Montreal Gazette
MOM'S BEEF STEW
~Shared by Luanne,
FL
This has been my recipe for a very long time. I found the soup gives it
a nice flavor and my kids all use this recipe.
The amount of veggies is your choice. Depends on how much stew you want
to make. This can finish in a crockpot after you brown the beef.
2 lbs. stew meat (cubed )
2 tbs. of brown gravy sauce**
1 can tomato soup plus 1 can of water
1 Tbs garlic powder
1 Tbs black pepper
2 cups of carrots, sliced
6 medium potatoes. cubed
4 medium onions, chunked
Brown meat in oil or shortening, drizzle the brown gravy sauce over the
meat and sprinkle with garlic and pepper. Add the tomato soup and water
and let simmer for about 45 minutes or until meat is tender. Add the
vegetables and maybe another cup of water and let cook until veggies
are done. The potatoes thicken the stew. I don't add salt because the
soup is salty, but that's your choice when you add the veggies. You may
add a little Worcestershire.
**I try to use a Chinese brown sauce because of the flavor.
CHILI LASAGNA
~Shared by Linda
H., Rosharon, TX
6 to 8 servings
9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with
nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar
cheese, 2 sliced green onions, corn, egg, salt and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish. Place 3
lasagna noodles over the chili. Place half of the ricotta mixture
evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese
mixture. Place the 3 remaining noodles over the cheese mixture then top
with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes, then remove the foil and sprinkle the lasagna with
the remaining 1 cup Cheddar cheese. Bake for 10 minutes more. Remove
from the oven, sprinkle with the remaining green onion, and let sit for
5 minutes before serving.
PEANUT BUTTER
PRETZEL BITES
~Shared by Marilyn
M., Canton, OH
1 package (14 ounces) caramels
1/4 cup butter, cubed
2 Tbsp. water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating
Melt caramels with butter and water, stir until smooth. Spread one side
of each pretzel with 1 teaspoon peanut butter. Top with 1/4 teaspoon
caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate
until set.
Melt candy coating; stir until smooth. Using a small fork, dip each
pretzel into coating until completely covered. Shake off excess.
Place on waxed paper. Let stand until set. Store in an airtight
container in a cool dry place.
Yield: 8 1/2 dozen.
SLOW COOKER CORNED
BEEF AND CABBAGE
~Shared by Johnny,
LA
Serves: 4
Cooking Time: 7 hr
4 large carrots, peeled and cut into 2-inch chunks
4 large potatoes, peeled and cut into quarters
1 (3- to 4-pound) corned beef brisket (seasoning packet included)
1 green cabbage, cut into 1-inch wedges
1 1/2 cups apple juice
1 1/2 cups water
Place carrots and potatoes in a 5-quart or larger slow cooker. Place
corned beef on top and sprinkle with seasoning packet. Add apple juice,
and water.
Cover and cook on low setting 6 hours. Add cabbage and continue cooking
another 1 to 2 hours, or until beef and cabbage are tender.
Remove beef, potatoes, and vegetables to a platter and season with salt
and pepper to taste. Serve immediately.
BAKED LIMA BEANS
~Shared by Jean,
Syracuse, NY
Ingredients
One 6-ounce package vegan "bacon"
2 teaspoons oil
One 24-ounce package frozen lima beans
1/2 small onion, finely chopped
One 8-ounce can tomato sauce
1/2 cup molasses
2 Tablespoons nutritional yeast
Directions
Fry vegan "bacon" in oil in a non-stick frying pan until crisp on both
sides (about 10 minutes). Chop into very small pieces.
Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling
water for 10 minutes and drain.
Mix all the ingredients together and pour into a medium-size oven-proof
baking dish. Cover and bake 30 minutes. Serve warm.
1 Tbs. cornstarch
10 oz. pkg. frozen sweetened sliced strawberries
1/4 tsp. ground cinnamon
1/4 tsp. almond extract
2-1/3 cups flour
3/4 cup sugar
3/4 cup cold butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3/4 cup buttermilk
1 egg, lightly beaten
1. In a large saucepan, combine cornstarch and strawberries until
blended. Bring to a boil over medium heat or until thickened. Remove
from the heat. Stir in cinnamon and almond extract; set aside.
2. In a large bowl, combine flour and sugar. Cut in butter until
mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder,
baking soda and salt to the remaining flour mixture. Stir in buttermilk
and egg until moistened.
3. Spread 1-1/2 cups of batter into a greased 8-inch square baking
dish. Carefully spread with the strawberry mixture. Drop remaining
batter by tablespoonfuls over strawberry mixture. Sprinkle with
reserved crumb mixture. Bake at 350 for 35-40 minutes or until golden
brown. Cool on a wire rack. Yield: 9 servings.
This dish takes about 15 minutes to assemble (including cooking the
noodles) and 20 - 30 minutes to bake in the oven. It serves 8 to
10. You’ll need a casserole dish that measures about 9 x 13
inches. You can easily halve this recipe, although you’ll need to make
a decision regarding the quantity of tuna to use (see Notes).
Leftovers keep for a couple of days refrigerated in an airtight
container.
8 ounces dried egg noodles (narrow or wide; you can substitute another
pasta shape if you wish, although noodles are traditional)
1 tablespoon salt (for salting the noodle water)
3 cups frozen peas
4 cups corn flakes
1/2 - 1 stick melted butter (1/2 stick works, but a whole stick has
better flavor; isn’t the rule with butter that more is better?)
3 five-ounce cans tuna (for best flavor, use oil packed; you can skimp
and use only 2 cans, but the flavor isn’t as good)
2 cans condensed cream of mushroom soup
1/2 teaspoon garlic powder (may increase to a teaspoon; optional, but
good)
1/2 teaspoon onion powder (may increase to a teaspoon; optional, but
good)
1 cup milk (doesn’t matter what kind)
additional salt to taste
pepper to taste
Procedure
Preheat oven to 375 degrees Fahrenheit.
Put large pot of water (at least 4 quarts) on to boil. When it
begins to boil, add a tablespoon of salt and the dried egg
noodles. Cook according to package directions (usually 6 - 8
minutes). It’s better to undercook a bit than overcook (the
noodles will continue to cook in the oven). Two minutes before
the pasta is ready, add the frozen peas to the pot so they’ll cook with
the pasta. Drain noodles and peas in a colander or strainer when
cooked.
While the pasta is cooking, melt the butter in the microwave.
Pour the corn flakes into a bowl and crush until they’re breadcrumb
size (it’s easiest to use your hands for this). Add melted butter
and stir well to combine.
Open and drain tuna and add to a bowl. Add cream of mushroom
soup, garlic and onion powder (if using), and milk. Stir to
combine. Taste, and add salt and pepper to your preference.
By now the noodles and peas should be ready. Drain in a colander
or strainer (if you haven’t already done so) and add to the tuna and
soup mixture. Stir well.
Pour into a casserole dish that’s been greased with butter or cooking
spray. Cover with the corn flakes and butter mixture.
Bake until the topping is well browned and the tuna mixture is hot and
bubbly - about 20 to 30 minutes.
Notes: A lot of people prefer to top their tuna noodle casserole with
buttered bread crumbs or cracker crumbs rather than corn flakes.
It’s not the One True Way, but do so if you prefer.
Many people add cheese to this dish. I never have, but I’ve read
adding a cup or so of shredded cheddar to the tuna mix is good.
Some people dust the top of the casserole with grated Parmesan cheese.
A bit of cayenne added in Step 5 is nice, if you like some zing.
Likewise a bit of Worchestershire sauce (maybe a teaspoon or so).
The original recipe for this dish specified 2 cups of peas rather than
three (in part because a can of peas held a bit under 2 cups).
But 3 works better IMO.
In 1903 - when canned tuna became widely distributed in the US - the
"standard" size of a tuna can was 7 ounces. In the last few
decades, it has shrunk to 6 or so, and then 5. Most older recipes
that call for a "can of tuna" are specifying a significantly larger
quantity than found in modern cans. In the 50s the recipe for
this dish specified 2 cans of tuna - but I’ve increased it to 3 because
of the "downsizing" factor.
Which means you have a decision to make if you halve this recipe.
One 5-ounce can of tuna isn’t sufficient. So I’d go with 2 cans -
it’s a bit more tuna than traditional, but good.
Source: Casserole Connection
PICADILLO
~Shared by Linda
H., Rosharon, TX
2 Tbsp (30 ml) olive oil
1 lb (500 g) ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
1 apple, peeled, cored, and finely chopped
2 tomatoes, seeded and chopped
1 to 2 jalapeno peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) pimiento stuffed olives, chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground pepper to taste
Heat the oil in a large heavy skillet over moderate heat. Brown
the beef, then add the onions and garlic. Cook uncovered for 10
minutes, until the onions are tender. Add the remaining
ingredients and simmer uncovered for 20 minutes.
JALAPENO PIE MINI
TARTS
~Shared by Marilyn
M., Canton, OH
These 'hot' mini cheese and jalapeño tarts are always the first to go
at parties. They are quick and easy to make.
Preheat oven to 425 degrees F. Grease mini tart pans; set aside. Placed
desired to-taste amount of jalapeños in tart pans. Cover with Monterey
Jack cheese. Fill almost to the top with egg; sprinkle with parsley.
Bake in the preheated oven 10 minutes, or until firm and lightly
browned. Cool 1 to 2 minutes before removing from tart pans. Yield: 24
mini tarts.
CANDIED BREAD
~Shared by Johnny,
LA
Yield: 6 slices
Ingredients
5-6 slices white bread or french bread (slices should be about 1/2"
thick)
1/4 cup salted butter, softened
6 Tbsp light-brown sugar
Directions
Heat a non stick griddle or fry pan over medium heat. In a small bowl,
using a fork, mix together butter and brown sugar until well combine.
Spread about 1/2 Tbsp butter mixture evenly over each side of the bread
(about 1 tbsp total per slice). Place coated bread on preheated
non-stick pan and cook until bottom turns golden, about 1 - 2 minutes.
Flip and cook reverse side until bottom turns golden. Repeat process
with remaining slices of bread. Remove candied bread from heat (don't
stack slices while hot or they will stick) and serve warm (they can
also be cooled and stored in an airtight container, but I think they
are best warm).
Notes
Alternate variations:
-Add a sprinkle of cinnamon or sea salt to butter mixture.
-Try different types of bread
-Dip it in chocolate sauce, yum!
-Also, if you live somewhere that doesn't have access to brown sugar,
it can be made with white sugar as well.
COLA CHICKEN
~Shared by Jean,
Syracuse, NY
1 cup Cola, regular
1 cup Ketchup
1 Onion, sliced
1 1/2 pounds Chicken, whole
Wash and pat dry chicken. Salt and pepper to taste. Put chicken in
crockpot and onions on top. Add cola and ketchup and cook on LOW 6 to 8
hours. When cooked place in refrigerator to cool and then skim off the
fat. Reheat and eat.
8 chicken wings
4 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons sweet sherry salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup corn flour
1 quart oil for deep frying
To Marinate: Place the chicken wings in a large nonporous glass dish or
bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and
pepper and pour mixture over chicken; turn to coat. Cover dish and
refrigerate to marinate for 12 to 24 hours. Remove chicken from
marinade, disposing of any remaining marinade. Mix all-purpose flour
with corn flour in a shallow dish or bowl and toss wings in flour
mixture until well coated. Heat oil in a deep skillet or deep fryer and
deep fry wings until crispy and cooked through (juices run clear).
Drain on paper towels and serve.
MEAT LOAF CASSEROLE
~Shared by Treva, NC
Serves: 4 (about 1 3/4 cups)
Preparation Time: 10 min
Cooking Time:20 min
1 pound ground beef
1 clove of garlic, minced
1 can (10.75-ounces) Campbell's® Condensed Vegetable Soup
1 can (10.75-ounces) Campbell's® Condensed Golden Mushroom Soup
1 tablespoon Worcestershire sauce
2 cups water
3 tablespoons butter
3/4 cup milk
2 cups instant mashed potato flakes or buds
1. Preheat oven to 400 degrees F.
2. Cook the beef and garlic in a 10-inch skillet over medium-high heat
until the beef is well browned, stirring often to separate meat. Pour
off any fat.
3. Stir the beef, vegetable soup, 1/2 can mushroom soup and
Worcestershire in a 3-quart shallow baking dish.
4. Heat the remaining soup, water and butter in a 2-quart saucepan over
medium-high heat to a boil. Remove the saucepan from the heat. Stir in
the milk. Slowly stir in the potatoes. Spoon the potatoes over the beef
mixture.
5. Bake for 20 minutes or until the potatoes are lightly browned.
4 cups uncooked beans (preferably pinto beans)
4 quarts water
1 pound bacon or salt pork, chopped
2 Serrano chilies, chopped
1 cup cilantro, chopped
1 tomato, chopped
3 cloves garlic, peeled
1 tsp. freshly ground pepper
Salt to taste
1 can beer
In a large stockpot, combine all ingredients and boil for 2 to 3 hours,
until the beans are tender.
Tip: Because beans take so long to cook, they are traditionally made in
large batches. Leftover beans, once they are well cooled, can be frozen
in smaller portions.
They are great as a side dish, or as the base for tostadas, chalazas,
or enfrijoladas.
History-
Around Mexico City, many taco stands serve salsa borracho, or "drunken
sauce." These sauces are fortified with pulque, a fermented beverage
made from the agave plant. As "drunken" dishes crawled north towards
the border, and away from the source of pulque, beer became the
ingredient of necessity. Brach beans do not keep as well as other beans.
HOT SHRIMP AND DILL
SPREAD
~Shared by Marilyn
M., Canton, OH
This hot, cheesy shrimp spread won't last long, so be sure to make
extra. To give it a spicy kick, add 1/4 teaspoon McCormick Ground Red
Pepper.
1 package (8 ounces) cream cheese, softened
1 pound shrimp, cooked, peeled and finely chopped
2 Tbsp. chopped green onions
1 Tbsp. fresh lemon juice
1 teaspoon McCormick Dill Weed
3/4 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Season-All Seasoned Salt
1/3 cup shredded Swiss cheese
Preheat oven to 350 degrees F. Mix all ingredients until well blended.
Spread in 8- or 9-inch pie plate. Bake 20 minutes or until heated
through. If desired, garnish with additional green onions before
serving. Serve with assorted crackers, bagel or pita chips. Yield -
Makes 16 (2-Tbsp) Servings.
EASY CROCKPOT
SPAGHETTI SAUCE
~Shared by Johnny,
LA
8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 to 2 teaspoons salt, or to taste
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired
Remove sausage from casings; brown in a heavy skillet along with ground
beef. Break up sausage and ground beef while browning; drain well.
Add sausage and beef to crockpot, along with all remaining ingredients.
Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5
hours. Serves 8 to 10. This sauce can be frozen.
APRICOT BAKED HAM
~Shared by Jean,
Syracuse, NY
12-16 lb. ham
1/4 c. Dijon mustard
1 c. dark brown sugar
2 c. apple juice
1 lb. dried apricots
1 c. marsala wine
Cloves
Score ham and insert cloves. After peeling skin from ham and trimming
all but 1/4 inch of fat. Cover with mustard and brown sugar. Pour apple
juice into shallow pan and add ham. Bake 2 1/2 hours, basting
frequently. Put apricots and wine in saucepan and cover. Bring to boil.
Remove from heat. When ham has baked 1 1/2 hours skim fat from juice in
baking pan. Put apricots on top of ham and add liquid to ham. (Pour
over ham.)
8 slices of stale wheat bread, torn
3/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
1/8 teaspoon pepper
1 1/2 cups feta cheese, crumbled
1/2 cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
Place chicken breasts in a large resealable plastic bag. Pour in
Italian dressing, seal tightly, and refrigerate at least 1 hour.
Place the stale bread, Parmesan, thyme, and pepper into a food
processor. Pulse until the bread is processed into crumbs. Seat aside.
In a large bowl, stir together the feta and sour cream. Set aside.
Heat the oil in a large skillet over medium heat. Stir in the garlic.
Then add the spinach, and cook until it wilts. Stir in green onions,
cook 2 minutes. Remove spinach to a plate, and leave any liquid in the
pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate
with spinach. Allow to cool briefly, then combine spinach and mushrooms
with feta and sour cream mixture.
Stir the sun-dried tomatoes into the mixture, and spread onto a large
cookie sheet. Place in the freezer for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts on a cookie sheet, and place about 3 tablespoons
of the filling mixture in the center of each breast. Roll the breasts,
and secure with a toothpick. Transfer chicken breasts to a baking dish,
and sprinkle breadcrumb mixture over chicken breasts.
Bake, uncovered, in a preheated oven for 25 minutes.
APPLE FRITTER MUFFINS
~Shared by Treva, NC
For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar
2 tsp cinnamon
2 tbsp water
1/3 cup flour
For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 & 1/3 cups all-purpose flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk
For the Glaze:
2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water
Preheat oven to 400 degrees F.
Line 14 muffin cups with muffin liners
In a skillet add apple ingredients except flour and cook over medium
heat until apples are tender, about 10 minutes. Stir in flour to
coat apples (this prevents apples from sinking to bottom of muffins).
In a medium bowl whisk together flour, baking powder, baking soda,
cinnamon and salt.
In a large bowl beat together applesauce, oil, and sugars till smooth.
Beat in eggs, one at a time. Add vanilla and mix thoroughly.
Stir the flour into the butter mixture alternately with the buttermilk,
beginning and ending with the flour and making sure everything is
thoroughly combined. Gently stir in apples until just combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide
batter equally among prepared muffin cups. Bake until muffin tops are a
pale golden and springy to the touch, 15 to 17 minutes, rotating
halfway through baking time.
Cool muffins in pan for 5 minutes, then transfer to wire rack and cool
10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter,
confectioners sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin top into the glaze
and allow the glaze to harden. Once hardened, dip a second time and
allow to harden before serving.
TACOS IN PASTA SHELLS
~Shared by Linda
H., Rosharon, TX
1 12-oz. package jumbo pasta shells, 18 to a package
2-1/2 lbs. ground beef or mixture of ground beef and ground pork
2 3-oz. packages cream cheese, cubed
2 Tbsp. chili powder
salt to taste
1 large onion, diced small sauce:
2-1/2 cups tomato sauce
1 cup canned, chopped green chilies
1 package taco seasoning mix
1/2 tsp. salt
2 cups shredded pepper-jack cheese
Cook pasta, when done transfer shells to ice water with slotted
spoon. Brown meat and onion until there's no more pink showing in
meat, stirring to crumble, drain well. After meat is drained, place
back in skillet, add cubed creamed cream, chili powder and Salt. Simmer
5 minutes stirring. Let cool until you can handle filling. Fill shells
with filling using your fingers. Place meat side up in a 13x9x2" baking
dish you have sprayed with non-stick spray. In small saucepan, cook
together sauce ingredients on simmer for 10 minutes. Pour over shells.
Cover with foil. Bake in preheated 350 degree oven 30 minutes,
remove foil and sprinkle the cheese on top of shells, return to oven
for 10 minutes uncovered.
PINEAPPLE CASSEROLE
~Shared by Marilyn
M., Canton, OH
2 (20 oz) cans pineapple chunks, drained and juice reserved
1 cup sugar
2 cups grated Cheddar Cheese
6 Tbsp. flour
1 stick melted butter Ritz Crackers, crumbled (I usually use
25-30 crackers)
Preheat oven at 350 degrees. Drain pineapple; reserve 6 tablespoons of
juice Mix sugar, flour, and add reserved juice Stir in pineapple and
cheese; mix well Pour into 1 1/2 quart greased casserole dish Top with
crumbled crackers soaked in melted butter Bake uncovered at 350 degrees
for 20 to 30 minutes Enjoy!
HOBO POTATOES
~Shared by Johnny,
LA
If you like potato skins, then you will love hobo potatoes! This potato
recipe is great to bring as an appetizer to work functions, football
games, parties, or get-togethers. The smoky bacon and onion make this
dish great.
Cooking Time: 40 min
Ingredients
cooking spray
3 bacon slices, cut up
4 cups potatoes, peeled and sliced
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 1/2 cups shredded cheddar cheese
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
2 teaspoons crushed red pepper (ME I WOULD ADD THIS, I LIKE PEPPER)
1 teaspoon butter or margarine, optional
Instructions
Spray one side of an 18 inch piece of heavy foil with non-stick spray
coating.
On sprayed surface, arrange half of the bacon to within about 2 inches
of edge.
Top with half of the potatoes, half of the green pepper, half of the
onion, 1 teaspoon red pepper and half of the cheese.
Top with remaining potatoes, green pepper,1 teaspoon red pepper and
onion. Sprinkle with seasoned salt and pepper.
Top with remaining cheese and bacon. Dot with butter, if you like.
Spray another 18 inch piece of foil on one side. Place it,
sprayed side down, atop potato stack.
Seal all edges with a double fold.
Place the packet on the grill rack directly over medium to medium hot
coals.
Grill for about 40 minutes or until potatoes are tender, turning the
packet once.
PEANUT BUTTER CREAM
CHEESE PIE
~Shared by Jean,
Syracuse, NY
Cindi Paulson of Anchorage, AK is one of our 1st Prize winners in the
Best Tasting Recipe Contest sponsored by NESTLÉ TOLL HOUSE and Better
Homes & Gardens. A rich chocolate crust is the perfect complement
to the creamy peanut butter filling and chocolate peanut topping that
makes this pie so special!
Ingredients:
2 cups (about 22) finely crushed chocolate sandwich cookies
1/2 cup plus 2 tablespoons granulated sugar, divided
1/4 cup (1/2 stick) butter, melted
1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided
1 1/2 cups (9 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels,
divided
1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided
2 tablespoons vanilla extract
1 pkg. (3 oz.) cream cheese, softened
1 cup chunky peanut butter
Directions:
PREHEAT oven to 350° F. Refrigerate small mixer bowl.
COMBINE crushed cookies, 2 tablespoons sugar and butter in medium bowl.
Press onto bottom and up sides of 9-inch pie plate.
BAKE for 5 minutes. Cool on wire rack for 15 minutes. Freeze for at
least 10 minutes.
HEAT 3/4 cup cream just to a boil. Remove from heat. Add 1 1/4 cups
morsels and 1/3 cup peanuts. Stir until chocolate is melted. Spread
chocolate mixture over bottom and up sides of pie shell. Freeze for at
least 15 minutes.
BEAT 1 cup cream in chilled mixer bowl to stiff peaks, adding vanilla
extract one tablespoon at a time. Beat cream cheese and remaining sugar
in large mixer bowl for 4 minutes or until sugar is dissolved.
Gradually beat in peanut butter. Fold in whipped cream mixture. Spoon
mixture into pie shell.
COMBINE remaining morsels and remaining cream in small, heavy-duty
plastic bag. Microwave on HIGH (100%) power for 1 minute; knead.
Microwave at additional 10- to 15-second intervals, kneading until
smooth. Cut small hole in corner of bag; squeeze to drizzle over pie.
Sprinkle with remaining peanuts. Freeze for 1 hour or until chocolate
is set. Cover.
LET stand at room temperature for 30 minutes before serving.
1 cup firmly packed light brown sugar
1 (7.5-oz.) jar Marshmallow Fluff
1 (5-oz.) can evaporated milk
6 tablespoons unsalted butter
1/2 teaspoon salt
1 (11-oz.) bag white chocolate chips
2 cups walnuts, coarsely chopped
1 teaspoon maple extract
1. Line an 8-inch square baking pan with foil, leaving at least a
1-inch overhang on all sides. Mist with cooking spray.
2. Combine brown sugar, Marshmallow Fluff, evaporated milk, butter and
salt in a heavy saucepan. Cook over medium heat, whisking often, until
it comes to a boil. Let it boil for 5 minutes, stirring constantly to
prevent scorching.
3. Remove pan from heat; stir in white chocolate chips until fully
melted and mixture is smooth. Stir in walnuts and maple extract.
Quickly pour into baking pan and smooth top. Refrigerate uncovered
until firm, about 2 hours.
4. Using foil handles, lift fudge from pan and place on cutting board.
Remove foil. Cut fudge into 24 pieces, wiping off knife between cuts.
Serve immediately, or store in an airtight container in refrigerator
between layers of waxed paper for up to 1 week.
Very Easy To Make and Extremely Yummy – you really cannot go wrong with
this dish.
5 Pounds of Russet Potatoes
1 garlic clove minced
1 1/2 cups chicken broth
1/4 cup butter, cut into small cubes chunks
1 1/4 cup light sour cream
1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup milk, warmed
2 ounces of light cream cheese
Peel Potatoes and Cube – Try to get 12 cubes per potato.
Get your crock pot out and set it to high. Put – Potatoes – Chicken
Stock – and Butter into the Crock Pot. Cook for 4.5 hours
Roughly Mash Potatoes – then add garlic, sour cream, salt, pepper,
milk, and cream cheese and finish mashing.
CHERRY COCONUT PIE
~Shared by Marilyn
M., Canton, OH
21 oz. can cherry pie filling
1/4 to 1/2 tsp. cinnamon
1 tsp. lemon juice
Mix together and put in 9” unbaked pie shell. Bake 20 min. at 400.
While baking, mix together:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup milk
1/ Tbsp. butter
1/4 tsp. almond extract
1 egg – beaten
Mix all together and spread evenly over partially baked pie.
Bake an additional 15-20 min. or until crust and topping are golden
brown.
POOR MAN'S MACARONI
AND CHEESE
~Shared by Johnny,
LA
Whoever said that macaroni and cheese had to be complicated? Poor Man's
Macaroni and Cheese is simple and tasty. This budget saver uses
ingredients that you already have in your home and is an easy macaroni
and cheese recipe.
Cooking Time: 45 min
Ingredients
16 ounces package of elbow macaroni
4 cups shredded cheese, your choice
2 cups milk
3 eggs
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees F.
Cook macaroni according to package instructions.
Grease casserole dish.
Drain macaroni and place a thin layer in the dish. Sprinkle cheese over
the macaroni. Continue layering macaroni and cheese until you've
reached the top of the casserole dish.
Mix eggs and milk, salt, pepper and spices. Evenly pour egg/milk
mixture over macaroni and cheese. Press down a little more to get every
thing to settle. Sprinkle a tad bit more cheese on the top of the egg
milk mixture.
Bake in the middle rack of the oven for 45 minutes.
BROWN BREAD
~Shared by Jean,
Syracuse, NY
1-1/2 cup raisins
2 tbs. Shortening, melted
1 cup sugar
2 1/2 cup flour
2 cup water
1 egg
2 tsp. Soda
Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes.
Cool. Mix shortening, sugar and egg stir in cooled raisins and water.
Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1
hour cool 10 minutes take out of cans.
4 oz. noodles
1 can cream of chicken soup
1/2 cup milk
1 teaspoon minced onion
1 cup sour cream
2 cups leftover ham, cooked, cubed
1/2 cup bread crumbs
1 1/2 tablespoon melted butter
1 teaspoon Parmesan cheese
Directions
Preheat oven to 325 degrees.
Cook noodles. In bowl, blend soup and milk. Add onion and sour cream.
In casserole, layer half the noodles, then ham, then sauce. Repeat.
Toss bread crumbs with butter. Sprinkle on top.
Top with cheese. Bake 25 minutes.
MUSHROOM PUFFS
~Shared by Treva, NC
Yield: Makes about 3 dozen
Hands-on: 30 Minutes
Total: 1 Hour, 50 Minutes
1 (8-oz.) package cream cheese, softened*
1 (8-oz.) can mushroom pieces and stems, drained and chopped
1/4 cup finely chopped onion
1/4 cup grated Parmesan cheese
1 tablespoon finely chopped green onion
1/4 teaspoon hot sauce
1 large egg
1 (17.3-oz.) package frozen puff pastry sheets, thawed
Parchment paper
2 teaspoons freshly ground pepper
1. Beat cream cheese at medium speed with a heavy-duty electric stand
mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and
chill 1 to 24 hours.
2. Preheat oven to 400°. Whisk together egg and 1 Tbsp. water in a
small bowl. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on
a lightly floured surface. Cut pastry in half lengthwise. Spread 1/2
cup cream cheese mixture down center of each rectangle; brush edges
with egg mixture. Fold each pastry half lengthwise over filling, and
pinch edges to seal. Cut pastries into 10 pieces each, and place on a
parchment paper-lined baking sheet. Repeat procedure with remaining
puff pastry sheet, egg mixture, and cream cheese mixture.
3. Brush remaining egg mixture over tops of pastry pieces; sprinkle
with pepper.
4. Bake at 400° for 20 to 25 minutes or until browned. Serve
immediately.
*2 (5.2-oz.) packages buttery garlic-and-herb spreadable cheese may be
substituted.
Note: To make ahead, prepare recipe as directed through Step 3. Freeze
pieces on baking sheet until firm (about 1 hour), and transfer to
zip-top plastic freezer bags. Freeze up to 1 month. To bake, place
frozen puffs on parchment paper-lined baking sheets, and proceed as
directed in Step 4.
Source: Southern Living, NOVEMBER 2011
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for posting. Thanks!
Heart
Healthy
CRANBERRY PUNCH
~Shared by Jean,
Syracuse, NY
1 quart low calorie cranberry juice
1 quart sugar-free ginger ale
Mix together shortly before serving. Makes 16 1-cup servings.
Mild chilies combine with eggs, cheese, and salsa for a delicious,
one-dish casserole.
3 fresh poblano chilies or 2 (4 ounce) jars roasted green chilies*
6 ounces low-fat cheddar cheese, grated and divided
6 ounces low-fat jack cheese, grated and divided
5 eggs
1 teaspoon salt
1/3 cup flour
1 & 2/3 cup skim milk
1/2 cup tomatillo salsa
*Instructions to roast the poblano chilies begin this recipe. If you’re
using jarred roasted peppers, skip the first two steps.
If you’re roasting your own poblano chilies, turn on your oven’s
broiler and place the chilies on a baking sheet. Broil for 8-10 minutes
on each side, or until the charred bubbles form on the chilies’ skin.
Remove the peppers carefully using tongs and transfer to a large zip
lock bag. Zip the bag closed and set aside for at least 20 minutes.
When the peppers are cool to the touch, slip the chilies’ skin off
using your fingers.
Turn the oven down to 375 degrees and prepare a 1 & 1/2 quart
(9-inch round) baking dish with a light layer of nonstick cooking
spray. Spread 3/4 of the cheese in the bottom of the baking dish. Chop
the chilies and add them on top of the cheese.
Beat the eggs together, then slowly whisk in the flour, salt and milk
in with the eggs. Pour the egg flour mixture over the chilies and
cheese. Sprinkle the remaining cheese on top and drizzle with the salsa.
Transfer to an oven and bake for 45-55 minutes, or until the center is
set. Let cool, cut into wedges and enjoy!
Serves 6
Nutritional Information Per Serving: Calories 221.0, Calories from Fat
73, Total Fat 8.1 g, Saturated Fat 3.8 g, Cholesterol 168.2 mg, Sodium
954.1 mg, Total Carbohydrate 13.5 g, Dietary Fiber 0.8 g, Sugars 5.7 g,
Protein 22.8 g
Source: Grandparents.com
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for posting. Thanks!
Diabetic
Choices
NEW POTATOES WITH OLIVE OIL AND GARLIC
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings (1 Serving = About 3 potatoes)
INGREDIENTS
- 12 small new potatoes (1 pound total)
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- Pinch of freshly ground pepper per
- Pinch of ground nutmeg
DIRECTIONS
Peel off a 1/2-inch strip of skin around the center of each potato.
Place the potatoes in a steamer set over simmering water. Cover and
steam until tender, 15 to 20 minutes. Drain and reserve.
Heat the oil and garlic in a nonstick skillet large enough to hold the
potatoes in one layer. Cook over medium heat until the garlic is
fragrant, about 2 minutes. Add the potatoes and roll them in the oil
mixture. Season with salt and pepper.
- 1/2 bunch of watercress
- Juice of 1/2 lemon
- 2 tablespoons plain low-fat yogurt
- 1/8 teaspoon pepper
- Salt to taste
- 1 pound swordfish, about 1 inch thick
- 1 tablespoon virgin olive oil (optional)
- Dash paprika
DIRECTIONS
Preheat broiler. Mince enough watercress to make 2 tablespoons. Reserve
several sprigs for garnish. Mix minced watercress with lemon juice,
yogurt, pepper and salt.
Brush each side of fish with oil, if desired, and sprinkle with dash of
paprika. Broil about 3 inches from heat source 8 minutes; turn and
broil 8 to 10 minutes more until fish flakes easily with a fork.
Garnish with watercress sprigs and a small amount of the
lemon-watercress sauce.
Nutritional Information Per Serving: Calories: 142, Protein: 23,
Sodium: 162 mg, Cholesterol: 44 mg, Carbohydrates: 1 g, Fat: 4 g
Diabetic Exchanges: 3 Low-Fat Meat.
- 2 ounces French bread, cut in 1/2-inch cubes
- 1/2 cup fat-free Italian salad dressing
- 1 tablespoon Dijon mustard
- 1-1/2 tablespoons dried basil leaves
- 1 10-ounce bag chopped romaine lettuce
- 1 medium red bell pepper, thinly sliced
- 1/2 cup thinly sliced red onion
- 9 ounces frozen cooked diced chicken, thawed
- 4 ounces feta cheese seasoned with basil and sun-dried tomatoes,
crumbled
DIRECTIONS
Preheat oven to 350 degrees F.
Place bread cubes on baking sheet and bake 12 minutes or until golden.
Remove from heat and let cool completely.
Meanwhile, in a small bowl, whisk together dressing, mustard, and basil
and set aside.
In a large salad bowl, combine romaine, bell pepper, onion, and
chicken. Add dressing and toss gently, yet thoroughly, to coat. Add
croutons, toss, and top with feta.
Nutritional Information Per Serving: Calories: 193; Protein: 18 g;
Sodium: 513 mg; Cholesterol: 51 mg; Carbohydrates: 11 g; Fat 8 g
Exchanges: 1/2 Starch, 2 Lean Meat, 1 Vegetable.
- Vegetable oil cooking spray
- 2 teaspoons finely chopped fresh gingerroot
- 1 clove garlic, finely chopped
- 1-1/2 cups small broccoli florets
- 2 medium carrots, thinly sliced
- 1 small onion, sliced and separated into rings
- 3/4 cup low-salt chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 (8 ounce) can sliced water chestnuts, rinsed and drained
- 1 cup sliced mushrooms (3 ounces)
- 1 tablespoon oyster sauce
DIRECTIONS
Spray a work or a 12-inch skillet with cooking spray and heat over
medium heat. Add ginger and garlic, and stir-fry about 1 minute or
until lightly browned. Add broccoli, carrots, and onion, and stir-fry 1
minute. Stir in broth, cover and cook about 3 minutes or until carrots
are crisp-tender.
Mix cornstarch and water. Stir into cooked vegetable mixture. Cook,
stirring, for about 10 seconds or until thickened. Add water chestnuts,
mushrooms, and oyster sauce, and cook 30 seconds. Serve hot.
Nutritional Information Per Serving: Calories: 41; Protein: 2 g;
Sodium: 41 mg; Cholesterol: 0 mg; Carbohydrates: 7 g; Fat 1 g
Exchanges: 1-1/2 Vegetable.
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for posting. Thanks!
For
Two
BLUEBERRY TURNOVERS
~Shared by Treva, NC
Crust:
1/2 cup all-purpose flour
2 tablespoons sugar
2 tablespoons (1 ounce) 1/3-less-fat cream cheese
1 tablespoon butter
Dash of salt
1 tablespoon ice water
To prepare crust, lightly spoon flour into a dry measuring cup; level
with a knife. Place flour, 2 tablespoons sugar, cream cheese, butter
and salt in a food processor; pulse 5 times or until mixture resembles
coarse meal. With processor on add ice water through food chute,
processing just until combined (do not form a ball). Press the mixture
gently into a 3-inch circle on heavy-duty plastic wrap; cover with
additional plastic wrap. Chill for 15 mins. Preheat oven to 400F.
Divide dough into 4 equal portions; place each portion between 2 sheets
of plastic wrap. Roll each portion into a 5-inch circle. Place dough in
freezer for 5 minutes or until the plastic wrap can be easily removed.
To prepare filling, combine blueberries and next 4 ingredients
(blueberries through juice) in a bowl. Working with 1 dough portion at
a time remove plastic wrap from dough. Place dough on a lightly floured
surface and brush with egg white. Spoon about 2 tablespoons blueberry
filling onto half of circle. Fold dough over filling, and press the
edges together with a fork to seal. Place the turnover on a foil-lined
baking sheet coated with cooking spray. Lightly coat turnover with
cooking spray and sprinkle with 1/4 teaspoon sugar. Pierce the turnover
with a fork. Repeat procedure with remaining dough egg white, filling
and sugar.
Bake at 400F for 15 minutes or until lightly browned. Remove from pan
and cool on a wire rack. Serves 4. Blueberries may ooze out of crust a
little during baking.
CALS 177 (29% from fat); FAT 5.8g (sat 3g, mono 1.6g,poly 0.8g); IRON
0.8mg; CHOL 13mg; CALCIUM 11mg; CARB 28.4g; SOD 108mg; PROTEIN 3.4g;
FIBER 1.1g
CRUNCHY HAM AND
CHEESE WRAP
~Shared by Maggie,
TX
Serves 1.
Ingredients:
1 flour tortilla
lettuce
tomato wedges
3 slices thin cooked ham
1 slice American cheese
lite mayonnaise
Baked potato chips
Directions:
Spread mayo onto flour tortilla. Layer lettuce, tomato wedges, ham, and
cheese down the center of the tortilla. Top with baked potato chips.
Roll and fold the filled tortilla. Serves 1.
Source: Cook'n Recipe Archive
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Publisher's
Choice
BREAKFAST LASAGNA
Layers upon layers of pasta, egg, and a tasty breakfast sausage gravy.
Recipe by TheFoodinmyBeard.
Prep Time: 45 min
Total Time: 45 Servings:
8 Servings
Ingredients
1 pound lasagna noodles
8 eggs
1 cup mozzarella
1 cup cheddar
1 cup ricotta
SAUCE
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 pound raw loose breakfast sausage
1 onion
1 14 oz can Muir Glen diced tomatoes
Directions
1. Make the sauce: Brown up the sausage and remove from the pan. In the
same pan, cook the onions to lightly brown. Add in the butter and flour
and stir well, cooking for about 2 minutes. Whisk in the milk and
bring to a simmer. Remove from heat and add the sausage back in. Strain
the diced tomatoes and stir into the sauce.
2. Cook the noodles in a pot of boiling water until tender.
3. In a small bowl, crack and whisk two eggs. Prepare a frying pan to
cook the eggs that is the same size as your round baking dishes.
4. In the baking dish, start with a thin layer of sauce, followed by
the first layer of noodles, then some more sauce and all three cheeses.
Cook the first egg round for only a few minutes without flipping until
it has just barely set on top. Transfer the egg to the top of the
noodles then repeat with another layer of everything.
5. Top with a final pasta layer and a little more cheese and sauce and
bake at 400 for about 15 minutes.
6. If you want to save this in the fridge or freezer, that's fine, but
I would suggest boiling the pasta a little less and baking it for a bit
longer before serving.
7. Recipe makes enough for two 8-inch baking rounds.
CHICKEN SUPREME
4 boneless chicken breasts
1 medium onion, thinly sliced
2 Tbs. margarine
4 oz. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
2/3 cup sour cream
1/2 cup milk
1 pkg. Chicken Rice-a-Roni (prepared)
Cube chicken breasts and brown in margarine using a large skillet. Add
onion and saute until tender. Add mushrooms with liquid. Sprinkle with
salt and pepper. Cover and simmer 30 minutes. Add soup, sour cream, and
milk. Heat 10 minutes, stirring to blend. Remove from heat and serve
over prepared rice mix. Serves 4.
WHIPPED CREAM ANGEL
FOOD CAKE
2 cups sifted cake flour
3 tsp. baking powder
1/2 tsp. salt
1-1/2 cups sugar
1 cup whipping cream
3 egg whites
1/2 cup water
1 tsp. vanilla
Sift together the flour, baking powder, salt, and sugar 3 times. Whip
cream until stiff. Beat egg whites until stiff. Combine very carefully.
Add water and vanilla. Gradually fold in dry ingredients. Bake in
layers (2 9-inch cake pans, greased and floured, or angel food cake
pan) in moderate oven (350 F.) until done, about 30 minutes. Serve with
whipped cream and your choice of berries.
This hearty, quick-and-easy dish highlights a combination of sweet,
sour, and savory flavors, without being heavy.
Makes 4 servings (1 cup relish)
Total time: 30 minutes
FOR THE RELISH, HEAT:
1/4 cup white wine vinegar
2/3 cup dried tart cherries
1/2 cup diced tart apple, such as Braeburn or Granny Smith
1 Tbsp. minced shallots
1 Tbsp. minced fresh sage
1 tsp. sugar
1 tsp. extra-virgin olive oil
FOR THE TENDERLOIN, MELT:
1/4 cup orange marmalade
1 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. minced fresh rosemary
Dash of red pepper flakes
1 Tbsp. vegetable oil
1 pork tenderloin, trimmed (18 oz.)
Preheat oven to 450°. Line a baking sheet with foil.
For the relish, heat vinegar in a small saucepan until boiling. Pour
vinegar over cherries in a bowl; let stand 5 minutes. Stir in apple,
shallots, sage, sugar, and olive oil.
For the tenderloin, melt marmalade in a bowl in the microwave. Add
orange juice concentrate; stir to combine. Stir in rosemary and pepper
flakes.
Heat vegetable oil in a large skillet over medium-high. Place pork in
skillet and brown on all sides, about 5 minutes. Remove pork from
skillet and place on prepared baking sheet. Baste pork with marmalade
mixture. Roast pork 5 minutes; baste again with marmalade mixture.
Roast until an instant-read thermometer inserted into the thickest part
of pork registers 150°, 5 minutes. Transfer pork to a plate and tent
with foil; let meat rest 5 minutes. Serve pork with relish.
Per serving: 323 cal; 7g total fat (1g sat); 83mg chol; 68mg sodium;
35g carb; 6g fiber; 27g protein (26g sugars)
Toasted Barley &
Orzo Pilaf
Barley comes with a wealth of health benefits. It's high in fiber, low
in fat, and contains niacin, which protects against cardiovascular
disease.
Makes: 4 servings (3 cups)
Total time: 20 minutes
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1/2 cup quick-cooking barley
1/4 cup dry orzo pasta
2 cups low-sodium chicken broth
1 Tbsp. minced fresh sage
Heat oil in a saucepan over medium-high. Add garlic; sauté until
golden, 2-3 minutes. Stir in barley and orzo; sauté until orzo begins
to brown, 2-3 minutes.
Add broth and bring mixture to a boil; cover and reduce heat to
medium-low. Simmer until most of the liquid is absorbed, about 10
minutes. Uncover saucepan and let barley mixture stand, 1 minute. Stir
in sage.
Nutrition Information Per serving: 186 cal; 4g total fat (1g sat); 3mg
chol; 73mg sodium; 31g carb; 4g fiber; 7g protein (1g sugars)
A croque-madame is a variation on the croque-monsieur, a French twist
on grilled ham and cheese. Instead of dipping the sandwich in egg
before sautéing in butter (as you would for a croque-monsieur), grill
the sandwich first and top with homemade Mornay Sauce, cheese, and
sunny-side up egg.
2 tablespoons melted butter
4 slices sourdough or white sandwich bread
4 slices good-quality cooked ham
1 1/2 tablespoons Dijon mustard (optional)
1 cup grated Gruyère or Emmentaler cheese, divided
1 cup Mornay Sauce (recipe follows)
2 eggs, cooked sunny-side up or over easy
Preparation
1. Preheat broiler. Heat a large ovenproof skillet over medium-high
heat. Butter bread on all sides, and top 2 of the slices with ham and,
if desired, a smear of Dijon. Top with 1/2 cup cheese, and cover with
remaining bread slices. Place sandwiches in skillet, pressing gently
with back of spatula. Let cook about 1 to 2 minutes or until bottom is
lightly golden.
2. Top sandwiches in skillet with Mornay Sauce and remaining 1/2 cup
cheese. Place skillet in oven, and broil 2 to 3 minutes or until golden
and bubbly, taking care not to burn. Top with egg, and serve
immediately.
Mornay Sauce
Prep: 10 minutes
Cook: 5 minutes.
Yield: Makes about 1 cup
Ingredients
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole or 2% reduced-fat milk
1/8 teaspoon salt
Pinch of freshly ground pepper
Freshly grated nutmeg, to taste
1/2 cup coarsely grated Gruyère or Comté cheese (about 4 ounces)
Preparation
Melt butter in a heavy-bottomed saucepan over medium-high heat. Stir in
flour, and cook, stirring constantly, about 1 minute. (Do not let
mixture brown.) Add milk, whisking constantly. Bring to a low boil, and
cook, stirring constantly, about 2 minutes more. Season with salt,
pepper, and nutmeg. Remove from heat, and stir in cheese. Use
immediately.
Source: MyRecipes - January 2008
POT ROAST WITH DILL
PICKLES
3 lb. bottom or top round roast
2 tablespoons peanut oil
1 large yellow onion, peeled, chopped
4 dried mushrooms, optional
6 peppercorns
1 bay leaf
3 squeezed garlic cloves
Dash of red pepper flakes
1/4 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream
Brown the roast well in the oil (be sure that pan is hot before you put
in the oil or the meat). Place the meat in a covered casserole, and add
all the remaining ingredients except the sour cream. Simmer for about 2
hours, or until the meat is very tender. Add the sour cream, and simmer
for 1/2 hour more. Slice and serve with the rich sauce on the top.
Serves 6.
PORK AND CORN
STUFFING BAKE
1 (10 3/4 ounce) Campbells golden corn soup
1 1/2 cups pepperidge farm corn bread stuffing
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 teaspoon paprika
4 boneless pork chops, 3/4" thick
1 tablespoon packed brown sugar
1 tablespoon spicy brown mustard
Combine soup, stuffing, celery, onion and paprika in a 9" greased pie
plate.
Arrange chops on stuffing, press lightly into stuffing. Combine sugar
and mustard. Spread mixture evenly over chops.
Bake at 400 degrees 30 minutes or until chops are no longer pink.
Serves 4.
STUFFED ACORN SQUASH
Ingredients:
2 acorn squash
2 carrots, grated
1 can (8 oz.) crushed pineapple
2 tbsp. dried white raisins
1/4 tsp. ginger
Instructions:
Cut squash in half; scoop out seeds. Place in baking dish.
Combine remaining ingredients and spoon into squash cavities.
Bake at 350°F for 30 minutes or until squash is tender.
SMOKED GOUDA
MACARONI AND CHEESE
This classic macaroni and cheese recipe has been updated for heightened
flavor with the addition of Gouda and Parmesan cheeses and fresh
spinach.
Yield: 4 servings (serving size: 1 1/4 cups)
1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray
Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse
crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and
garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly.
Gradually add milk, salt, and pepper, stirring constantly with a whisk
until blended. Bring to a boil; cook until thick (about 2 minutes). Add
cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended.
Spoon mixture into a 2-quart baking dish coated with cooking spray.
Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.
CALORIES 399 (25% from fat); FAT 10.9g (sat 6.2g,mono 3g,poly 0.8g);
IRON 3.6mg; CHOLESTEROL 33mg; CALCIUM 421mg; CARBOHYDRATE 54.9g; SODIUM
725mg; PROTEIN 20.1g; FIBER 3.7g
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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