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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. It's
chilly in my corner of the world. Some folks were saying it might even
snow. While I'm not praying for the white stuff, I sure am enjoying the
cooler temperatures. Of course, I'm spoiled... I work inside and just
run from my car to the office! My thoughts go to those who work
outdoors and must tough it out while they earn a living. I owe you for
keeping me safe, warm, and fed!
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 Sunday, 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
"The best part of life is not just surviving, but thriving with passion
and compassion and humor and style and generosity and kindness." ~ Maya Angelou
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
Before I Go
~Shared by Treva, NC
When my life has reached it's very end,
And I take that final breath,
I want to know I've left behind,
Some "good" before my death.
I hope that in my final hour,
In all honesty I can say,
That somewhere in my lifetime,
I have brightened someone's day.
That maybe I have brought a smile
To someone else's face,
And made one moment a little sweeter,
While they dwelled here in this place.
Lord, please be my reminder
And whisper softly in my ear...
To be a "giver", not a "taker",
In the years I have left here.
Give to me the strength I need,
Open up my mind and my soul.
That I might show sincere compassion,
And love to others before I go.
For if not a heart be touched by me,
And not a smile was left behind...
Then the life that I am blessed with,
Will have been a waste of time.
With all my heart, I truly hope,
To leave something here on earth.
That touched another, made them smile
And gave to my life ... worth.
~ Shawnee Kellie ~
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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?
Low Fat Cooking Tips
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much easier
to moderate the amount you use.
* Use non-stick cookware so that you don't have to use as much, if any,
fat. When sauteing, use a small amount of chicken broth or wine instead
of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The fat
will rise to the top, and you can remove it before using the broth.
* Many vegetables and fruits, including potatoes and apples, retain
many of their nutrients in their skin. So when possible, leave the skin
on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg. It has
three times as much Vitamin C and six times as much Vitamin A.
* Vitamin C is destroyed quickly in cooking - so cook your vegetables
with Vitamin C in the smallest amount of water possible and for a short
amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished your
recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you can
afford.
* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount of
vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with flour.
Be sure to cook long enough to remove the raw flour taste. You'll never
notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste of
the dish and is better for you.
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
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allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
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Z Recipes protects the privacy of its readers and does NOT
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Use
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Use
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Soups.
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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
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Name of submitter (who submitted the recipe?) Your name and location for posting
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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!
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Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
CLASSED-UP TUNA NOODLE CASSEROLE
~Shared to Treva, NC
Neutrally-flavored oil, such as vegetable or canola
1 tbsp. butter
1/2 pound cremini mushrooms, rinsed very briefly to remove dirt, patted
dry with paper towels, trimmed, and sliced about 1/8" thick
1 medium onion, washed, peeled, halved, and sliced into thin half-moons
1 medium shallot, washed, peeled, halved, and sliced into thin
half-moons
2 celery stalks , washed, trimmed, and diced into chunks roughly 1/4?
in size
1 large clove garlic, washed, smashed, peeled, and chopped fine
1/2 tbsp. or so of fresh rosemary, washed, sprigs removed and chopped
fine
1 tbsp. or so of fresh thyme leaves, washed and chopped fine
1/4 cup dry sherry
3 tbsp. butter
1/4 cup all-purpose flour
1 cup milk (NOTE: Whole milk or 2% will both work fine, but not
skim milk.)
1/2 cup chicken stock (NOTE: Use unsalted or low-sodium if using
store-bought stock.)
Pinch of ground or freshly grated nutmeg
Pinch of cayenne pepper
2 5 oz. cans of good-quality canned tuna packed in oil, flaked with a
fork into large chunks, excess oil discarded, and reserved in the
fridge
1 & 12 oz. bag of dried medium-sized egg noodles, cooked in
well-salted water until just al dente, and drained
Zest of 1 lemon
Big handful fresh parsley leaves, washed, dried, and chopped fine
3/4 cup panko
Extra-virgin olive oil, for drizzling
Kosher salt & freshly ground black pepper
Other variations: Add 3/4 cup frozen peas to the bowl in Step 5
below. Use crushed plain potato chips instead of panko for the topping.
Use portobello, shiitake, or plain button mushrooms (or a mixture) in
place of creminis. Add small handful of grated parmesan cheese to
topping.
1. Preheat oven to 350ºF.
2. Place a large sauté pan over medium-high heat. Add just
enough of the neutrally-flavored oil to coat the cooking surface of the
pan, plus the tbsp. of butter. When the foaming of the butter
just subsides, add the sliced mushrooms, stirring quickly to coat with
the oil and butter. Add a small pinch of salt to help the
mushrooms release their water content, and cook, stirring occasionally,
until mushrooms have shed their moisture and begin to take on a bit of
browning, about 10-12 minutes. Season to taste with salt and
pepper, remove to a bowl, and set aside.
3. Place the pan back on the stove over medium-high heat.
Add a bit more oil, followed by the onion, shallot, and celery,
stirring quickly to coat with the oil. Cook, stirring
occasionally, until vegetables are softened and onions are translucent,
about 5 minutes. Add garlic, rosemary, and thyme. Stir to
incorporate. Carefully add sherry and scrape up any browned bits
that have accumulated in the pan with a wooden spoon. Continue to
cook until liquid is reduced by half. (NOTE: When adding sherry,
be aware that alcohol can catch on fire. Be sure to keep face and
hair away, and take care to make sure the sherry does not come in
contact with the flame.)
4. Next, make the sauce. In a clean sauté pan over medium
heat, add the 3 tbsp. butter. As soon as the butter is melted,
add the flour and whisk together to form a paste. Cook, stirring
gently but constantly, about 2 minutes. While whisking, add milk
and chicken stock, making sure to incorporate smoothly. Continue
cooking, stirring occasionally, until sauce is thickened slightly,
another few minutes. You want the consistency of a thick, yet
pourable soup. Remove from heat and add nutmeg and cayenne
pepper. Season to taste with salt and pepper.
5. In a large bowl, combine flaked tuna, mushrooms, onion
mixture, sauce, cooked pasta, lemon zest, and 2/3 of the chopped
parsley. Combine everything together evenly with a rubber spatula
or wooden spoon. Pour into a casserole dish that has been sprayed
with cooking spray or coated lightly with butter. Distribute
evenly across the pan and pat down gently. Combine the remaining
parsley with the panko and toss together. Sprinkle panko/parsley
mixture evenly over the noodles. Sprinkle evenly with a bit of
kosher salt and drizzle the panko lightly but evenly with olive oil.
6. Bake casserole on a center rack for 30 minutes, or until
bubbly and panko has started to brown. At this point, switch to
the broiler and allow the panko to finish browning while you keep an
eye on it, about 3-5 more minutes. Serve hot with a nice green
salad on the side.
Yield: Dinner for 4, with room for either extra helpings or
leftovers.
Source: Casserole Connection
LAYERED BOK CHOY AND MANGO CHICKEN
SALAD
~Shared by Mary H., Montreal, Canada
Serves 4
This salad looks great in a clear glass jar and is a great way to
transport it to school or work. Rethinking salads and presenting
them in original containers is one way to renew interest in them.
1 cup bok choy, green and white parts
1 red bell pepper, diced
1 1/2 cups chicken, diced
1 1/2 cups mango, diced
1 cup sugar snap peas, chopped
1 cup cucumber, unpeeled, diced
For the orange vinaigrette:
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon fresh grated ginger
1 teaspoon sesame oil, optional
1/4 cup canola oil
Freshly ground pepper and salt to taste
In 4 jars, each measuring at least 2 cups, place salad ingredients in
layers. Press down lightly, without mixing ingredients.
Cover each jar with the lid, if the jar has one or plastic wrap.
Refrigerate.
In a bowl, mix together all vinaigrette ingredients except the canola
oil. Add pepper and a pinch of salt. Pouring in a thin
stream and whisking the whole time, add the oil to create an
emulsion. Pour the vinaigrette into small sealable containers and
seal. Refrigerate until mealtime and then add to the salad.
Source: Montreal Gazette
OVEN ROASTED PORK FILET
~Shared by Mary S., Nashville, TN
Pork fillet is a particularly lean cut of meat, making it a healthy
option. However, you could use pork chops instead. Here, the pork is
served with a parsley and almond pesto.
2 pork tenderloin fillets, about 13 ounces each
Salt and pepper
6 tablespoons extra virgin olive oil
2 ounces blanched almonds
1 garlic clove, crushed
1 bunch of flat-leaf parsley
2 tablespoons freshly grated parmesan cheese
Preheat oven to 350 degrees.
Trim off any gristle from the pork fillets, cut them in half crosswise
and season with salt and pepper.
Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to
3 minutes until browned on all sides.
Transfer to a roasting dish and cook in a preheated oven for 15
minutes, until cooked through.
Remove from the oven, wrap in foil and leave to rest for 5 minutes.
Meanwhile, fry the almonds alone in a clean frying pan, without oil or
butter, stirring until browned; allow to cool slightly.
Place in a food processor with the garlic, parsley and remaining oil.
Blend to form a fairly smooth paste. Stir in the parmesan and adjust
the seasoning with salt and pepper, if necessary.
Slice the pork, arrange it on plates with any pan juices and serve it
with boiled new potatoes and salad drizzled with spoonfuls of the pesto.
8 slices bacon
1 can (16 oz) Old El Paso® refried beans
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed,
drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1 1/2 cups shredded Mexican cheese blend (6 oz)
Sour cream, if desired
Tortilla chips
Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon
aside; crumble remaining 6 slices.
Spray 8-inch square (2-quart) microwavable dish with cooking spray. In
medium bowl, mix refried beans, green chiles and crumbled bacon. Spread
mixture evenly in dish. Sprinkle frozen corn and black beans evenly
over refried bean mixture. Pour salsa over top. Sprinkle cheese over
salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly
and mixture is thoroughly heated. Garnish with spoonfuls of sour cream.
Serve warm dip with tortilla chips.
ENCHILADA EL PASO
~Shared by Linda H., Rosharon, TX
1 Ib. Ground beef
1 tsp. Chili powder
2 c. Tomatoes
1 1/4 tsp. Salt
1 (6 oz.) can tomato paste
1/4 tsp. Pepper
1/2 c. water
2 c. Cheddar cheese, shredded
1/2 c. Chopped onion
1 pkg. Flour tortillas
Brown meat, drain, stir in tomato paste, water, onions and other
seasonings.
Simmer 10 minutes. Place tortillas (torn in pieces) in 8x12 inch baking
dish.
Cover with sauce and layer of cheese.
Repeat until all ingredients are used. Cover with foil. Bake at 375°
for 25 minutes. May be made ahead and covered overnight in
refrigerator. If refrigerated, bake at 375° for 50 minutes.
WHITE CHOCOLATE COOKIES 'N' CREAM FUDGE
~Shared by Marilyn M., Canton, OH
Beloved chocolate sandwich cookies stud a vanilla fudge landscape.
1 cup sugar
3/4 cup butter
1 (5-oz.) can evaporated milk
2 (12-oz.) packages white chocolate morsels
1 (7-oz.) jar marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about
25 cookies), divided
Pinch of salt
Line a greased 9" square pan with aluminum foil; set aside.
Combine first 3 ingredients in a medium saucepan.
Cook over medium-high heat, stirring constantly, until mixture comes to
a boil; cook 3 minutes, stirring constantly. Remove from heat; add
white chocolate morsels, marshmallow cream, 2 cups crushed cookies, and
salt. Stir until morsels melt. Pour fudge into prepared pan.
Sprinkle remaining 1 cup cookies over fudge, gently pressing cookies
into fudge.
Cover and chill until firm (about 1 to 2 hours). Lifte uncut fudge in
aluminum foil from pan; remove foil, and cut into squares.
Lay out the two tubes of crescent pastry, thick sides in. Use some of
the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning. Lay beef in a circle inside of the
laid out crescent rolls Add cheese to the top. Pull over crescent
rolls and tuck in under meat and cheese.
Bake at 350 for 20 minutes or until golden brown.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you
desire for your tacos, in the middle.
SLOW-ROASTED TOMATO BREAD
~Shared by Jean, Syracuse, NY
Makes 6-8 'tin' Breads
1 kg/2 1/4 lb cherry vine tomatoes (or plum tomatoes)
1 bulb of garlic, cut in half crosswise
1 handful of fresh basil, leaves picked
sea salt and freshly ground black pepper
optional: 1/2 dried red chilies
extra virgin olive oil
1 x basic bread recipe
optional: 6-8 empty tomato tins, or equivalent, to cook the bread in
This is a lovely intense sweet bread. It's brilliant for lunch, toasted
with some mozzarella cheese and a little basil, or served simply with
dinner. You can make a large loaf or smaller ones as I have here, using
some old tomato tins which I have washed out and lined with greaseproof
paper.
Method
Preheat the oven to 150C/300F/gas 2. Prick the tomatoes with a knife
- you can leave them on the vine. Toss them into an appropriately sized
roasting tray with the garlic - you want the tomatoes to fit nice and
snugly so you only have one layer. Rip in your basil, season well with
salt and pepper and even a little chilli crumbled over if you like, and
add 2 or 3 lugs of extra virgin olive oil. Place the tray in the
preheated oven and roast for about 1 hour.
When the tomatoes are done, remove and allow to cool. Squeeze the sweet
garlic out of its skin and throw the skins away. Choose 6?8 really nice
tomatoes and put them aside to use on top of your bread. Remove all the
stalks from the remaining tomatoes, then mash them up with the garlic,
scraping up all the lovely, sticky goodness from the bottom of the
tray. Start making your basic bread dough, and when it comes to adding
the water, at Stage 2, pour your mushed tomatoes into a measuring jug
and just top up with water to give you the same amount of liquid as in
the basic recipe. Carry on with the rest of the recipe, adjusting the
amount of flour so you end up with a non-sticky, elastic, shiny bread
dough. Allow it to prove for half an hour.
Shape the dough into a large loaf or smaller rolls. If you're using
tins, like I have, oil them well with olive oil and divide the dough
between them and then push the remaining tomatoes into each one. Leave
to prove again until doubled in size (about 15 minutes). Bake at
180C/350F/ gas 4 for around 20 minutes until golden and crisp. A larger
loaf will need an extra 10-15 minutes. To check if the bread is ready,
tap the bottom of it. A dull thud means it's done.
Try this: As a quick alternative, you could work through the basic
bread recipe and simply add sun-dried tomatoes. Just tear them up and
squeeze them into the dough at Stage 5.
And this: Try pushing some pieces of mozzarella into the bread along
with the tomatoes before baking - this will be really nice.
12 ounces, weight Bowtie Pasta (farfalle)
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Dry White Wine (may Substitute Low-sodium Chicken Broth)
1/2 cup Half-and-half
3 Tablespoons Heavy Cream
Low Sodium Chicken Broth, As Needed For Thinning
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons Fresh Parsley, Minced
Cook pasta according to package directions. Drain and set aside.
Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons
of butter in a large skillet over medium-high heat. Add chicken breasts
and cook until deep golden brown on both sides and done in the middle.
Remove from the skillet, slice into thin strips, and set aside.
Add additional 2 tablespoons of butter to the skillet, followed by the
minced garlic. Stir the garlic around the pan to avoid burning, and
cook for 1 minute. Pour in wine (or broth), then let it bubble up and
reduce for 1 1/2 to 2 minutes. Add half-and-half, cream, and extra salt
and pepper, whisking constantly until it's all combined. Allow liquid
to heat up and thicken for a few minutes. If it gets too thick, you may
thin it with a little chicken broth.
When the sauce looks good, remove it from the heat. Add Parmesan to the
pan, then throw the hot pasta right on top of it. Toss it a bit. Add
the chicken and continue tossing until it's all combined. Again, if it
gets too gloopy, splash in a little broth (you may return the pan to
low heat if it needs it.)
Taste it, adjust seasonings, and top with minced parsley and extra
Parmesan. Serve immediately!
8 bay leaves
1 tablespoon thyme
2 tablespoons black pepper
2 tablespoons salt
1 tablespoon thyme
1 tablespoon allspice
2 tablespoons oregano
1 tablespoon basil
2 cups vegetable oil
4 cups all-purpose flour
2 cups chopped onion
2 tablespoons Cajun spice
2 cups chopped celery
1 tablespoon granulated sugar
3 pounds frozen okra pieces
3 quarts clam juice
1 quart water
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon Cajun seasoning
1 cup chopped celery
3 pounds shrimp
1 tablespoon chopped garlic
1 pound crabmeat
1/3 cup chopped parsley
1 cup chopped onion
1/2 cup chopped scallions
1/3 cup gumbo file
Combine bay leaves, thyme, black pepper, salt, allspice, oregano and
basil. Set aside.
Heat oil until smoking. Add flour and cook until dark brown.
Add chopped onion, Cajun spice, chopped celery, sugar and frozen okra
pieces Add to hot roux. Cook to saut vegetables.
Add clam juice, water, Worcestershire sauce, Tabasco sauce and Cajun
seasoning to roux and saut ed vegetables. Bring to a boil.
Add remaining ingredients. Bring to a boil.
Add gumbo file to finished gumbo. Serve over rice.
Makes 1 1/2 gallons. Servings: 12
Source: Chef Anthony Redfield - B. J. Duckwater's, Pensacola, FL
HEARTY MEXICAN SPAGHETTI
~Shared by Linda H., Rosharon, TX
Serves/Makes: 4 servings
12 ounces spaghetti pasta
1 pound lean ground beef or turkey
1 package (1.25 oz. size) taco seasoning mix
1 can (14.5 oz. size) diced tomatoes in sauce
2 cans (11 oz. size) whole kernel corn with chopped peppers, undrained
1 can (7 oz. size) chopped green chilies, undrained
1/2 cup thinly sliced green onions
1/2 cup shredded Mexican cheese blend
Break spaghetti in half. Cook according to package. Drain; keep warm.
Cook ground beef in a large, nonstick skillet with taco seasoning mix
according to directions on seasoning package. Stir in tomatoes, corn,
green chilies, and green onions. Cook over medium heat until bubbling.
Toss tomato mixture with spaghetti in large bowl until well blended.
Top with cheese and serve.
CLASSIC SPANISH SANGRIA
~Shared by Marilyn M., Canton, OH
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
Have the fruit, rum, wine, and orange juice well chilled. Slice the
lemon, lime and orange into thin rounds and place in a large glass
pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours
to develop the flavors. When ready to serve, crush the fruit lightly
with a wooden spoon and stir in the wine and orange juice. Adjust
sweetness to taste.
FRIED BOUDIN BALLS WITH REMOULADE SAUCE
~Shared by Johnny, LA
Serve these boudin balls with the easy remoulade sauce or with a good
grainy or Creole mustard. These are delicious appetizers, or make them
to go with a special breakfast or brunch.
Ingredients:
2 links boudin sausage, about 12 ounces
1/2 cup all-purpose flour
1/2 cup seasoned bread crumbs
2 large eggs, well beaten
***Easy Remoulade Sauce***
2/3 cup mayonnaise
1 tablespoon Creole mustard
2 teaspoons ketchup
1 tablespoon lemon juice
1 tablespoon finely chopped celery, optional
1 green onion, trimmed and finely chopped
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
flakes
dash cayenne pepper
dash ground black pepper
Preparation:
Prepare sauce (instructions below) and refrigerate or set aside.
Boudin Balls
Heat oil in a deep fryer to about 360 to 370 degrees.
Remove boudin from casings and crumble. Shape into 1 1/2-inch balls.
The heat from your hands will help hold them together.
Put flour in a small bowl. Put bread crumbs in a small bowl. Put beaten
egg in another bowl.
Coat each ball with flour, then coat with the beaten egg, then gently
roll in the bread crumbs to coat thoroughly. You'll need to rinse your
hands several times as you prepare the boudin balls.
Fry balls, 2 at a time, in the hot oil until golden brown.
Makes about 6 boudin balls.
Serve with the remoulade sauce or Creole-style mustard.
Easy Remoulade Sauce
Combine all sauce ingredients and blend well. Serve immediately or
store in the refrigerator until serving time.
Makes about 1 cup of sauce.
MISSISSIPPI MUD PIE
~Shared by Jean, Syracuse, NY
Estimated Times:
Preparation - 20 min
Cooking - 5 min
Cooling Time - 3 hrs freezing
Yields - 8
Outrageous! A chocolate crumb crust layered with a rich chocolate
sauce, crunchy nuts and creamy coffee ice cream. This is a dessert to
remember.
Ingredients:
1 prepared 9-inch (6 oz.) chocolate crumb crust
1 cup powdered sugar
1 cup (6 oz.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Whipped cream (optional)
Directions:
HEAT sugar, morsels, butter, cream and corn syrup in small, heavy-duty
saucepan over low heat, stirring constantly, until butter is melted and
mixture is smooth. Remove from heat. Stir in vanilla extract. Cool
until slightly warm.
DRIZZLE 1/3 cup chocolate mixture in bottom of crust; sprinkle with 1/4
cup nuts. Layer 1 pint ice cream, scooping thin slices with a large
spoon; freeze for 1 hour. Repeat with 1/3 cup chocolate mixture, 1/4
cup nuts and remaining ice cream. Drizzle with remaining chocolate
mixture; top with remaining nuts. Freeze for 2 hours or until firm. Top
with whipped cream before serving.
APPLE DUMPLINGS
~Shared by Treva, NC
2 Granny Smith apples
2 cans crescent rolls
2 sticks salted butter
1 & 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple
slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter,
then add sugar and barely stir. Add vanilla, stir, and pour over
apples. Pour Mountain Dew around the edges of the pan. Sprinkle with
cinnamon and bake at 350 degrees for 40 minutes. You definitely want
them crispy on top to counteract the juicy bottom.
The Pioneer Woman says, "Serve with ice cream, and spoon some of the
sweet sauces from the pan over the top."
2 C. cubed fresh pineapple
2 green onions chopped
1/4 C. finely chopped green pepper
1/4 C. minced fresh cilantro
4 t. plus 2 T. lime juice, divided
1/8 t. plus 1/4 t. salt divided
dash cayenne pepper
1 T. canola oil
8 tilapia fillets (4 oz each)
1/8 t. pepper
In a small bowl combine the pineapple, onions, green pepper, cilantro,
4 t. lime juice, 1/8 t. salt and cayenne. Chill until serving.
Combine oil and remaining lime juice; brush over fillets.
Sprinkle with pepper and remaining salt.
Coat grill rack with cooking spray before starting the grill.
Grill fish covered over medium heat for 3-4 minutes on each side or
until fish flakes easily with a fork. Serve with salsa.
SOUTHWEST BEEF EMPANADAS
~Shared by Linda H., Rosharon, TX
Love meat and potatoes? Here's a tasty way to wrap up the basics for
hearty appetites.
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 cup refrigerated hash brown potatoes
1 can (8 1/4 oz) sliced carrots, drained
1 tablespoon dried minced onion
4 1/2 cups Original Bisquick® mix
1 cup boiling water
Heat oven to 400°F. Grease cookie sheet with shortening or cooking
spray.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes,
stirring occasionally, until thoroughly cooked; drain. Stir in taco
seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce
heat to medium; cook 5 minutes, stirring occasionally.
In medium bowl, stir Bisquick mix and boiling water until dough forms.
On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to
coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball
into 7-inch round. Place on cookie sheet.
Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge
of round with water. Fold round over beef mixture; press edge with fork
to seal. Cut 3 small slits in top of each crust to allow steam to
escape.
Bake 18 to 20 minutes or until light golden brown.
SEAFOOD PINWHEELS
~Shared by Marilyn M., Canton, OH
8-oz. pkg. cream cheese, softened
8-oz. pkg. imitation crabmeat, shredded
1/2 cup red pepper, chopped
1/2 cup shredded Cheddar cheese
2 green onions, chopped
1/4 cup fresh parsley, chopped
1/2 to 1 tsp. hot pepper sauce
chili powder to taste
6 (6-inch) flour tortillas
Garnish: paprika
Beat cream cheese until smooth; stir in crabmeat, red pepper, shredded
cheese, onions, parsley and sauce. Sprinkle with chili powder; stir
until well blended. Spread cheese mixture evenly over tortillas; roll
up tightly. Slice off ends; wrap in plastic wrap. Refrigerate for 2
hours to overnight. When ready to serve, slice each roll into 6 slices.
Arrange on a baking sheet sprayed with non-stick vegetable spray. Bake
at 350 degrees for 10 to 12 minutes, until bubbly. Sprinkle with
paprika; serve warm. Note: I also like to top each pinwheel with a
little slice of Muenster cheese, then broil for 30 seconds until golden
brown. Makes about 3 dozen.
SLOWCOOKER TEXAS STYLE BEEF BRISKET
~Shared by Johnny, LA
This recipe is from my Taste of home magazine. It uses beef brisket,
which is quite inexpensive. This cut of meat, is made tender, by
marinating it overnight, before you place it in the slow cooker, then
cooked for 7 to 8 hours on low. The brisket is made even more tender,
when it simmers in thick, rich barbecue sauce.
YOU WILL NEED:
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
2 bay leaves
2 garlic cloves, minced
1 tsp. celery salt
1 tsp. pepper
1 tsp. Liquid Smoke, optional
1 fresh beef brisket (6 lbs.)
1/2 cup beef broth
BARBECUE SAUCE:
1 medium onion, chopped
2 Tbsp. canola or cooking oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 tsp. chili powder
1/2 tsp. ground mustard
DIRECTIONS:
In a large resealable plastic bag, combine the Worcestershire sauce,
chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke
if desired. Cut brisket in half; add both to bag. Seal bag and turn to
coat. Refrigerate overnight.
Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on
low for 6 to 8 hours or until tender.
For sauce:
In a small saucepan, saute onion in oil until tender. Add garlic; cook
1 minute longer. Stir in the remaining ingredients; heat through.
Remove brisket from the slow cooker; discard bay leaves. Place 1 cup
cooking juices in a measuring cup; skim fat. Add to the barbecue sauce.
Discard remaining juices.
Return brisket to the slow cooker; top with sauce mixture. Cover and
cook on high for 30 minutes to allow flavors to blend. Thinly slice
across the grain; serve with sauce.
BAKED COUNTRY HAM
~Shared by Jean, Syracuse, NY
1 precooked smoked ham with bone (16 lb.)
25-30 whole cloves
1/4 c. Dijon mustard
2 c. apple juice
1 c. packed brown sugar
2 c. tawny port
2 c. pitted whole dates
2 c. dried figs
2 c. dried prunes
3 bunches watercress, rinsed, patted dry, stems trimmed
1. Preheat oven to 350 degrees.
2. Peel skin from ham and trim fat to 1/4 inch layer. Score fat in
diamond pattern.
3. Line a large shallow baking pan with foil and place ham in pan.
Insert a whole clove into each intersection of the diamonds and pat the
mustard evenly over the top and sides of ham. Sprinkle the sugar over
the top and pour the apple juice into the pan. Bake 1 1/2 hours,
basting frequently.
4. After putting ham in oven, combine the port, figs, dates and prunes
in bowl. Add the fruit and port to the pan after the ham has baked 1
1/2 hours. Bake 30 minutes, basting frequently.
5. Place ham on bed of watercress on large platter.
6. Gently stir fruit through pan juice. Arrange fruit around ham. Serve
sauce in gravy boat.
CORN BREAD CONFETTI SALAD
~Shared by Treva, NC
Prep Time: 15
Cook Time: 15
Total Time: 30
1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (15-1/2 ounces each) whole kernel corn, drained
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
3 small tomatoes , chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped green onion
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded Cheddar cheese
Dressing:
1 cup (8 ounces) daisy brand sour cream
1 cup mayonnaise
1 envelope ranch salad dressing mix
Prepare corn bread according to package directions. Cool completely;
crumble. In a large bowl, combine the corn, beans, tomatoes, peppers,
onions, bacon, cheese and crumbled corn bread. In a small bowl, whisk
the dressing ingredients. Just before serving, pour dressing over salad
and toss to coat.
Instructions
Mix well. Dip hot dogs on a stick into batter to coat. Fry 3 minutes in
hot fat. Covers about 1 pound of hot dogs.
MEXICAN CHILES IN WALNUT SAUCE
(Chiles en Nogada)
~Shared by Linda H., Rosharon, TX
6 poblano chiles or green bell peppers
1 recipe picadillo (see below)
1 cup (250 ml) finely chopped walnuts
1/2 cup (125 ml) finely chopped blanched almonds
8 oz (225 g) cream cheese, softened
1 cup (250 ml) milk
1/4 tsp (1 ml) cinnamon (optional)
The seeds of 1 pomegranate
Hold the chiles on a fork over a flame or electric burner until theskin
blisters. Place them in a paper bag and allow to cool for
15minutes. Peel the skin off under running water. Cut a
slit thelength of the peppers and remove the seeds and ribs.
Stuff thepeppers with the picadillo and fasten them closed with
toothpicks if necessary. Arrange the stuffed peppers on a platter.
Combine the nuts, cream cheese, and enough milk to make asauce about
the thickness of mayonnaise. Stir in the optional cinnamon.
Pour the sauce over the chiles and sprinkle the pomegranate seed over
the top. Serves 6.
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:
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.
OLD FASHIONED GERMAN GOULASH
~Shared by Johnny, LA
Enjoy the comforts of classic home cooking with this easy recipe for
Old Fashioned German Goulash. Made with beef, carrots, potatoes and all
of your favorite seasonings, there's no way you can go wrong with a
great goulash recipe like this one. When the weather starts getting
chilly, just turn to hearty and comforting goulash recipes and you'll
be set for the season. Of all the German recipes we've come across,
this one has to be one of our all-time favorites.
Ingredients
2 pounds beef
2 big onions, diced
4 tablespoon olive oil
1 tablespoon mixed dried herbs (thyme, rosemary, marjoram)
2 teaspoon paprika
2 big carrots, diced
4 potatoes, diced
1 can peeled tomatoes
1 teaspoon garlic powder
1/2 bottle dry red wine
salt and pepper, to taste
Instructions
Heat olive oil in a pan. Add meat and roast until brown.
Add onion and cook until transparent.
Add carrots, potatoes and herbs and stir for a few minutes.
Add red wine, tomatoes and the spices and simmer for 2 to 3 hours. Add
some water if necessary.
Directions:
Combine first ten ingredients and 1/2 cup of tomato sauce. Shape into a
14-by10-inch rectangle on a sheet of waxed paper. Sprinkle with cheese.
Begin at short end and roll jelly-roll fashion, lifting waxed paper to
help roll. Press edges and ends to seal.
Place roll seam side down on baking sheet. Bake at 350-degrees for 45
minutes. Pour remaining tomato sauce over meat loaf. Bake an additional
15 minutes. Let stand ten minutes before serving. Recipe serves six to
eight.
GRASSHOPPER DESSERT SQUARES
~Shared by Treva, NC
1 & 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 & 1/2 jars (7 oz each) marshmallow creme (2 & 1/4 cups)
1 & 1/2 cups whipping cream
1. Line 13x9-inch pan with foil so edges of foil extend over sides of
pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and
butter. Press evenly in bottom of pan.
2. In large bowl, beat cream cheese, crème de menthe and crème de cacao
with electric mixer on medium speed until smooth. Add marshmallow
creme; beat until smooth. Refrigerate about 45 minutes or until mixture
mounds when dropped from a spoon.
3. In chilled large bowl, beat whipping cream on high speed until stiff
peaks form. Fold whipped cream into marshmallow mixture until blended.
Pour over crust. Freeze about 4 hours or until firm.
4. Remove from pan, using foil to lift. Let dessert stand at room
temperature 10 minutes before cutting. Freeze any remaining dessert
tightly covered.
Expert Tips:
-Shave off 65 calories and 8 grams of fat per serving by replacing the
beaten whipping cream with 3 cups of reduced-fat whipped topping.
-You can use 2/3 cup crème de menthe syrup in place of the liqueurs in
this recipe You'll find the syrup in the ice-cream toppings section of
your supermarket.
-To easily scoop the marshmallow creme out of the jars, lightly spray a
rubber scraper with cooking spray.
-Top each serving with a dollop of whipped cream and chopped chocolate
mint candies.
Pour the amaretto into a champagne flute. Top with the champagne. Serve
with a lemon twist.
HOMEMADE HOT COCOA MIX
~Shared by Linda H., Rosharon, TX
Yield: About 20 servings
3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder (Dutch-processed preferred, but regular okay)
1 1/2 cups white chocolate chips (or chopped white chocolate)
1/4 teaspoon salt
Whisk together all ingredients in a large bowl. Working in two batches,
pulse the ingredients in a food processor until the chocolate is finely
ground. Store in an airtight container for up to 3 months.
To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1
cup of hot milk. Top with whipped cream or miniature marshmallows.
Source: Recipe adapted from Cook's Country
ITALIAN BAKED OMELET
~Shared by Marilyn M., Canton, OH
Butter, for greasing baking dish
2 Tbsp. olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 Tbsp. chopped fresh flat-leaf parsley
Preheat oven to 425 degrees F. Lightly butter an 8 by 8-inch
baking dish. Heat oil in a medium skillet over medium-high heat. Add
onion and cook until translucent, about 3 minutes. Add sausage and cook
until brown, about 5 minutes; set pan aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to
taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup
of Gruyere cheese and 1/4 cup of parsley; stir in the onion mixture.
Pour batter into prepared pan; sprinkle with remaining cheese. Bake for
20 to 25 minutes or until golden brown. Cut the baked omelet into
wedges and sprinkle with remaining parsley before serving. Serves 4 to
6.
Cook's Note: To make individual servings, divide batter between 4
buttered (8-oz) ramekins. Bake for 15 to 18 minutes.
OLD FASHIONED CORNBREAD DRESSING
~Shared by Johnny, LA
4 1/2 cups cornbread crumbs
1 (16-ounce) package herb stuffing mix
2 (10-3/4-ounce) cans cream of chicken soup, undiluted
3 1/2 cups low-sodium chicken broth
1 onion, chopped
1/2 cup chopped celery
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon butter, cut up
In a large bowl, stir together all ingredients except butter.
Pour cornbread mixture into a 5-1/2- or 6-quart slow cooker that has
been coated with cooking spray. Dot with butter.
Cover and cook on LOW setting 4 hours, or until cooked through and set.
APFELSTRUDEL (CLASSIC APPLE STRUDEL)
~Shared by Jean, Syracuse, NY
Ingredients needed:
FOR THE DOUGH:
3 cups bread flour
1 egg
1/4 cup soft, unsalted butter
1/2 teaspoon salt
1 cup cold water
Vegetable oil
Bread flour
FOR THE FILLING:
3/4 cups coarse white bread crumbs
1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith,
Pippin or other cooking apples
1/3 cup granulated sugar
3/4 cup dark raisins
3/4 cup coarsely crushed nuts
2 teaspoon ground cinnamon
5 ounces firm, unsalted butter
To make the dough:
Place the flour, egg, soft butter and salt in the bowl of an electric
mixer. Mixing with the dough hook on low speed, add enough of the cold
water to make a soft dough. Knead the dough in the electric mixer at
medium speed until it is smooth and elastic, about 5 minutes. Form the
dough into a ball and coat it with oil.? Cover and let rest at room
temperature for about 1 hour.
For the filling:
To make the coarse bread crumbs, toast slices of white bread in the
oven until crisp, about 10 minutes. Break into pieces and place in a
food processor. Pulse the processor until the bread resembles large
bread crumbs. In a skillet over medium heat, cook the bread crumbs in
1/4 cup of the melted butter until they are golden brown. Reserve the
sauteed bread crumbs and the remaining melted butter separately.
Combine the sliced apples, granulated sugar, raisins, nuts, ground
cinnamon and about half of the bread crumbs. Cut the firm butter into
chunks and gently toss together with the apple mixture.
To Assemble:
Cover a work surface with a clean piece of cloth. The cloth is used to
facilitate stretching and rolling the dough. Make sure that the cloth
is securely fastened to the table. Dust the cloth lightly with the
flour. Place the rested dough in the center of the cloth. Using a
rolling pin, roll the dough into a large, thin rectangle. When the
dough is as thin as it will go with the rolling pin, it is time to
begin stretching and pulling the dough. To stretch and pull the dough,
place your hands under the dough, and, using your thumbs and the back
of your hand, gently begin pulling and stretching the dough. Pull and
stretch the dough until it is a rectangle approximately 3 1/2 feet by 2
1/2 feet. Be very careful when you are pulling and stretching not to
tear the dough. After it is pulled to the proper size, let the dough to
relax on the table for a few minutes. There will be a thick edge around
the edges, trim this away. You also want to trim off any parts of the
dough that hang over the edges of the table. Place the apple filling
next to the long edge of the dough closest to you. Form the filling
into a thick log. Brush some of the reserved melted butter generously
over the remainder of the dough. Sprinkle the remaining bread crumbs
over the dough.
Using the cloth to help lift the dough, roll the strudel as you would a
jelly roll, starting from the filling side. Place the strudel, seam
side down, in a horseshoe shape on a sheet pan lined with parchment
paper. Brush the strudel with the last of the melted butter. Bake in a
preheated 375?F oven for about 35 minutes, Remove the pan from the oven
and cool. Slice the strudel into individual servings and serve either
warm or at room temperature.
Yield: about 16 servings.
PAIN PERDU - CAJUN STYLE FRENCH TOAST
~Shared by Treva, NC
This flavorful pain perdu -- or lost bread -- is a delicious Cajun
style French toast. This version is baked in a hot oven, which means
it's cooked all at once instead of in batches. Use day old bread in
this tasty French toast recipe; baguettes, French bread, Italian bread,
or sourdough are all great choices.
Cook Time: 30 minutes
Total Time: 30 minutes
8 slices day-old bread
4 large eggs, lightly beaten
dash salt
2 tablespoons sugar
1/2 cup milk
1/2 teaspoon vanilla extract
8 tablespoons melted butter for topping
honey or syrup for topping
Heat oven to 400°. Butter a baking sheet liberally.
Remove crusts from bread slices; discard or reserve for another use.
Set bread aside.
In a small bowl, beat the eggs with salt, sugar, milk, and vanilla.
Pour into flat bottomed dish large enough to accommodate a few slices
of the bread. Put bread slices into the dish to soak up some of the egg
mixture, a few at a time. Turn with a spatula and let them soak on the
other side, but not too long, or they will be too saturated and
difficult to turn. Gently remove the soaked bread slices to the
buttered baking sheet, and continue with the remaining bread slices.
Spoon any remaining egg mixture over the slices.
Place the baking sheet in the preheated oven; bake for 15 to 20
minutes, turning after the first 10 minutes to brown on both sides.
Serve immediately with melted butter and your favorite honey or syrup.
Serves 4.
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Heart
Healthy
SLOW COOKER PORCUPINE MEATBALLS
~Shared by Treva, NC
3/4 lb extra lean ground beef or ground turkey
1 cup skim milk
1/2 cup instant brown rice
1/4 cup chopped onion
1 cup dry bread crumbs
1/2 tsp salt Dash of black pepper
1 (10 3/4 oz) can low- fat, low-sodium cream of mushroom soup
1/2 cup skim milk
Combine meat, 1 cup skim milk, rice, onion, bread crumbs, salt, and
pepper in a bowl. Shape into meatballs with an ice cream scoop. Place
in the bottom of a slow cooker. Mix together soup and ½ cup milk. Pour
over the top of the meatballs. Cover and cook on LOW 5 hours. Serve
with mushroom soup gravy.
Makes 5 servings.
Source: Karen from 365 Days of Slow Cooking
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Diabetic
Choices
SALMON AND SWEET POTATO FISHCAKES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3/4 lb. yams (or sweet potatoes), sliced
- 3/4 lb. salmon filet, cooked (baked, steamed, or grilled) and
flaked with a fork
- 3 large whole scallions, very thinly sliced
- 1 tsp. dry mustard
- Grated zest of 1/2 lime, plus juice
- Salt and freshly ground black pepper, to taste
- 1/4-1/2 cup cornmeal, preferably stone-ground
- 1/4 cup reduced-fat mayonnaise
- 2 tbsp. Dijon mustard
- 2 tsp. chopped fresh rosemary
- 2 tsp. fresh lime juice
DIRECTIONS
Steam yams until very soft, about 20 minutes stovetop or 2 to 4 minutes
in a microwave oven. (If using a microwave oven, drape a damp paper
towel over the top of the yams.) Cool yams until easily handled by
hand. Using your fingers, peel skin from the slices. In a medium bowl,
coarsely mash yams with a fork.
Mix in salmon, scallions, mustard, the zest and juice of 1/2 lime, plus
salt and pepper to taste. Blend until well combined. Shape mixture into
8 cakes, using about one-third cup for each. Arrange fishcakes on a
plate, cover and refrigerate 1 to 4 hours.
Spread cornmeal over a small plate. Coat a large non-stick skillet
generously with cooking spray and heat until hot on medium-high heat.
Meanwhile, dredge fishcakes in cornmeal, coating them all over. Cook
until golden brown, 3 to 5 minutes on each side.
Make the sauce by mixing together in a small bowl the mayonnaise,
mustard, rosemary and lime juice. Serve the sauce with the salmon
cakes. If desired, serve fishcakes in hamburger buns, preferably whole
wheat, along with a lettuce leaf and a dollop of the sauce.
Nutritional Information Per Serving: Calories: 287; Protein: 20 g;
Carbohydrates: 29 g; Sodium: 374 mg; Fat 10 g Exchanges: 2
Bread/Starch, 2-1/2 Medium-Fat Meat
- 4 whole-wheat or oat-bran pita pockets (6 inch rounds)
- 3 to 4 tablespoons prepared pesto
- 2 medium-small plum tomatoes, thinly sliced
- 1 cup shredded reduced-fat mozzarella cheese
DIRECTIONS
Preheat oven to 400 degrees F.
Arrange the pitas on a large baking sheet and spread each one with a
quarter of the pesto. Top with a quarter of the tomato slices, and a
quarter of the cheese.
Bake for about 8 minutes, until the cheese is melted and lightly
browned. Cut each pizza into 6 wedges and serve hot.
Nutritional Information Per Serving: Calories: 45; Protein: 2.7 g;
Sodium: 90 mg; Cholesterol: 3 mg; Carbohydrates: 5 g; Fat 1.8 g
Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
- 2-1/4 to 2-1/2 pound spaghetti squash
- 2 tablespoons margarine or butter
- 1-1/2 tablespoons honey
DIRECTIONS
Preheat oven to 375 degrees F.
Rinse the squash, cut it in half lengthwise and scoop out the seeds.
Coat a large baking sheet with cooking spray and lay the squash halves,
cut side down, on the sheet. Bake for about 45 minutes, until the
squash can be easily pierced with a fork.
Place the margarine or butter and honey in a microwave safe dish, cover
loosely, and microwave at high power for about 30 seconds, until the
margarine or butter is melted.
Cut each squash half into quarters and use a fork to fluff the center
of each piece of squash slightly. Stir the honey mixture and drizzle
about 1-1/4 teaspoons of the mixture over each piece of squash. Serve
hot.
Nutritional Information Per Serving: Calories: 62; Protein: 0.7 g;
Sodium: 55 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Fat 2.9 g
Exchanges: 1-1/2 Vegetable, 1/2 Fat
Preheat the oven to 375 degrees F. Spray a 12x8-inch (2-quart) glass
baking dish or shallow pan with cooking spray. In a shallow bowl,
combine bread crumbs, cheese, and sage. Mix well.
In another shallow bowl combine mayonnaise and egg white and beat until
smooth. Pour the flour into a shallow bowl and dip each pork chop into
it, tapping off any excess. Dip each chop into breadcrumb mixture,
coating both sides.
Place chops in the baking dish in a single layer. Spray each chop
lightly with cooking spray. Bake for 35 to 40 minutes or until pork is
no longer pink in center.
Nutritional Information Per Serving: Calories: 273; Protein: 24 g;
Sodium: 351 mg; Cholesterol: 76 mg; Carbohydrates: 7 g; Fat 15 g
Exchanges: 3-1/2 Medium-Lean Meat, 1/2 Starch, 1 Fat
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2 tablespoons peanut butter
2 whole wheat hot dog buns
2 bananas
2 tablespoons raspberry jelly
1 tablespoon raisins (optional)
Spread 1 tablespoon of peanut butter onto each hot dog bun. Place a
banana into each one as if it were a hot dog. Squeeze jelly over the
banana from a squeeze bottle, or spread over the peanut butter.
Sprinkle with raisins, if using.
MEXICAN PASTA WITH BLACK BEANS
~Shared by Linda H., Rosharon, TX
3/4 lb. fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 clove garlic, minced
1 Tbsp. vegetable oil
1 can (15 oz.) black beans, rinsed and drained (about 1-1/3cups)
1 can (10 oz.) mild enchilada sauce
1 3" pickled jalapeño chili if desired, chopped fine
1/4 cup sour cream
to taste freshly grated Monterey Jack or sharp cheddar
2 scallions, sliced thin
In a 6-qt. kettle bring 5 qt. salted water to a boil for pasta.
Cook pasta until tender, about 12 minutes. While pasta is
cooking, in a 2 - 3-qt. heavy saucepan cook onion and garlic in oil
over moderately low heat, stirring occasionally, until softened.
Add beans, enchilada sauce, and jalapeño and simmer gently, stirring
occasionally, until thickened, about 6 minutes.
Remove pan from heat and stir sour cream, and salt sauce to
taste. In a colander drain pasta well and in a large bowl toss
with sauce.
Serve pasta sprinkled with cheese and scallions.
Makes 2 generous servings.
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OVEN SCRAMBLED EGGS
Ingredients 12 svgs 8 svgs 6 svgs
Eggs 24 16 12
Hot milk 2-1/2 c. 1-2/3 c. 1-1/4 c.
Salt 1 tsp. 2/3 tsp. 1/2 tsp.
Butter, melted 3/4 stick 2/3 stick 1/2 stick
Heat oven to 350 degrees.
Beat eggs slightly.
Add hot milk and salt; mix well.
Pour melted butter into baking dish, add egg mixture.
Bake for 20 minutes; stir, then bake 10 to 20 minutes longer (depending
on amount).
Remove from oven, sprinkle with cheddar cheese and pepper or mozzarella
cheese and basil. Let stand for 10 minutes before serving.
Source: The Lamplight Inn Bed & Breakfast
Home of the "Singing Innkeeper" of Berlin, Ohio
APPLE CIDER POUND CAKE WITH CARAMEL
GLAZE
Pound Cake
1 cup butter or margarine
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1 cup apple cider
1 teaspoon vanilla
Caramel Glaze
1/2 cup sugar
1/4 cup buttermilk
1/4 teaspoon baking soda
2 teaspoons corn syrup
1/4 cup butter or margarine
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
Preheat oven to 350. Coat a 10 inch tube pan with nonstick cooking
spray.
For pound cake, soften butter and shortening. Gradually add sugar,
beating for 1 minute. Add eggs, 1 a t a time, beating for 1 1/2 minutes
after each addition.
Sift together the flour, salt, allspice, nutmeg, baking powder, cloves
and cinnamon. Blend together cider and vanilla. Add dry ingredients to
butter mixture alternately with the cider mixture. Stir until well
blended. Pour batter into prepared pan. Bake for 1 1/2 hours, or until
done.
For glaze, combine sugar, buttermilk, baking soda, corn syrup,
margarine, vanilla and cinnamon in medium saucepan. Bring to a rolling
boil over low heat. Boil for 10 minutes, stirring occaisionally. Top
pound cake with glaze.
SMOTHERED BACON CHICKEN
This recipe is quick, simple and good. It can be made low fat with a
few simple substitutions: 1) One piece of bacon per breast; 2) One half
can of low fat cream of mushroom soup 3) Four ounces of low fat/fat
free sour cream.
INGREDIENTS
2 skinless, boneless chicken breast halves
4 slices bacon
8 ounces sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each chicken breast in 2 strips of bacon and place in a glass
9x13 inch baking dish.
3. In a small bowl, mix the sour cream and soup. Cover the chicken with
the sour cream/soup mixture and bake uncovered in the preheated oven
for 40 to 50 minutes or until slightly brown on top. Let cool and serve
on top of hot, cooked rice if desired.
CAFE RIO PORK
Serves 5
3 pounds pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cup Creamy Tomatillo Dressing (see recipe)
Place the pork in a crock pot. Top with garlic and coca cola. Cover and
cook on high for 4-5 hours or until you can shred it with a fork. When
pork is tender, remove it from crock pot and shred. Return meat to
crock pot and mix in the remaining ingredients for the sauce. Cover and
simmer on low until ready to serve.
Creamy Tomatillo Dressing
2 large jalapeño peppers
3 cloves garlic
2 tamatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix
Blend all ingredients except mayonnaise in blender until smooth. Whisk
in the mayonnaise and chill until ready to serve.
Source: DVO Recipes
OUTBACK STEAKHOUSE AUSSIE FRIES
1 lb. bag of Frozen French Fries
1 Cup shredded Colby Jack cheese
6 pieces of Bacon, cooked
24 Fl. Oz. Peanut Oil
Heat oil to 350 degrees. If you do not have a thermostat, make sure the
oil is hot enough, so that when you set a french fry in there it will
cook immediately. If the french fry sinks to the bottom, and barely
bubbles, it is not hot enough. Fry the potatoes in small batches, they
are done when they are golden brown, and float to the top of the
skillet. Be sure to drain the potatoes on paper towels. You can keep
them warm in the oven while the other fries are done.
When all french fries are done cooking, and drained place them onto a
platter. Salt the french fries if you like, and sprinkle on cheese and
cooked bacon. Pop these back into a warm oven until the cheese begins
to melt.
Dipping Sauce:
1/2 C. Sour Cream
1 Tbsp. Prepared Horseraddish
dash Cayenne Pepper
dash Salt
dash black pepper
Combine all ingredients and mix well.
BASIL CHERRY TOMATOES
3 pints cherry tomatoes, halved
1/2 c. chopped fresh basil
1 1/2 t. olive or vegetable oil
Salt and pepper to taste
Lettuce leaves, optional
In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and
refrigerate until serving. Serve on lettuce if desired.
4 to 6 servings
LAYERED MEXICAN CASSEROLE
This casserole is flexible and can be prepared to suit your
preferences. If you like it spicy, add some jalapenos or use spicy
salsa (or both!). I have made it using refried beans instead of corn
mixed in with the ground beef and it was excellent.
Prep Time: 15 min
Total Time: 1 hr
Makes: 6 servings
1/2 lb. ground beef
1 can (11 oz.) whole kernel corn, drained
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
5 cups tortilla chips, divided
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
PREHEAT oven to 350°F. Brown meat in large skillet; drain. Add corn and
salsa; mix well. Cook until heated through, stirring occasionally. Set
aside. Mix cottage cheese and sour cream.
LAYER 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the
Cheddar cheese and 1/2 of the cottage cheese mixture in 2-quart
casserole dish. Repeat layers of chips, meat mixture and cottage cheese
mixture.
BAKE 35 minutes. Insert remaining chips around edge of casserole; top
with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or
until cheese is melted.
Serving Suggestion
Serve this main dish with a mixed green salad for a quick and tasty
weekday meal.
Substitute
Substitute 1 cup thawed frozen corn for the canned corn.
Nutritional Information
Calories 590
Total fat 35 g
Saturated fat 15 g
Cholesterol 85 mg
Sodium 1120 mg
Carbohydrate 47 g
Dietary fiber 5 g
Sugars 6 g
Protein 23 g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 35 %DV
Iron 10 %DV
Source: Kraft Foods Inc.
5-CUP SALAD
Five cups of ingredients is all you need to make a sweet and delicious
salad. This is one of the tastiest quick and easy salad recipes around.
Give this simple salad a try today.
Ingredients
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup flaked coconut
1 cup small marshallows
1 cup sour cream
Instructions
Mix the sour cream with the coconut.
Add the pineapple, then stir in the marshmallows.
Finally, add the mandarin oranges and blend slowly. I add these
last so that they aren't over-mixed and break apart.
Notes
It's best to make this several hours in advance so that the flavors
have time to blend.
I usually double this recipe as 1 regular can of pineapple chunks is
approximately 2 cups. 1 can of oranges is approximately 1 cup, so I get
two. And I buy my sour cream in a 16-ounce container to have my 2 cups
of sour cream. This eliminates a lot of measuring.
The colored marshmallows are festive during the holidays. I use the
rabbit shaped ones at Easter.
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
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