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Good evening and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm still
not running at 100% but doing better. I got to spend a little time with
Angela and she leaves for home (North Carolina) in the wee hours of the
morning. We don't know when we'll see her again. Sad. But, she is happy
there and what more could a Mom want. Right? Waa-aah!!!
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
"...It
does not require a majority to prevail, but rather an irate,
tireless minority keen to set brush fires in people's minds..." ~Samuel Adams
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
Point Of View
~Shared by Treva, NC
I've heard it said, "Don't go to bed
while hanging on to sorrow.
You may not have the chance to laugh
with those you love tomorrow.
You may not mean the words you speak
when anger takes its toll.
You may regret your actions
once you've lost your self control.
When you've lost your temper
and you've said some hurtful things,
think about the heartache
that your actions sometime bring.
You'll never get those moments back,
such precious time to waste,
and all because of things you said
in anger and in haste.
So if you're loving someone
and your pride has settled in,
you may not ever have the chance
to say to them again ...
"I love you and I miss you
and although we don't agree,
I'll try to see your point of view,
please do the same for me."
~Author Unknown
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?
Tip of the day
Use your garlic press to mince chipotle peppers or pickled jalapenos,
which is a tedious job to do by hand. Make sure, though, that you wash
the press thoroughly or you might get unintended heat in other dishes.
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
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Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
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Soups.
Use
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
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Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
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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
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name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
LEMONY CHESS CAKE
~Shared by Treva, NC
2 sticks butter or margarine or 1 cup, melted
1 cup brown sugar
1 cup white sugar
4 egg yolks
2 cups all-purpose flour
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon lemon extract
4 egg whites
1 cup nuts of your choice, Optional
Melt the butter and combine with brown sugar, white sugar and egg yolks
mixing well with mixer. Add flour, baking powder, salt, vanilla extract
and lemon extract and continue beating. Beat egg whites in a separate
bowl until stiff and fold into batter with a spoon mixing well. Fold in
nuts. Generously spray bundt pan and pour in batter. (You can make this
cake in a 9 x 13 pan, too.) Bake in preheated 350 degree oven for 40 to
45 minutes until center tests done. Sprinkle with powdered sugar or
drizzle on lemon glaze recipe below.
Lemon Glaze
3 teaspoons lemon juice
1 cup powdered sugar
4 tablespoons milk
Beat with whisk or spoon until you get the right consistency to pour
over cake. Can add more milk if needed. (Can heat a few seconds in
microwave. This makes it easier to pour. I use a small pitcher and
drizzle over cake.)
Source: The Southern Lady
CHICKEN STIR-FRY
WITH PEANUTS
~Shared by Mary H.,
Montreal, Canada
Serves 4
The trusty chicken breast is the basis for this fast dinner dish, made
colorful with peanuts, snow peas and a hot or sweet red pepper.
Substitute almonds for the peanuts and corn oil for the peanut oil, if
preferred. This is a low-calorie recipe.
1 tablespoon plus 1 teaspoon peanut oil
3 boneless, skinless chicken breast halves, sliced crosswise
4 garlic cloves, thinly sliced
1 serrano or jalapeño chili, thinly sliced crosswise, seeds discarded,
or half a red bell pepper
4 cups fresh snow peas, stems discarded
Coarse salt and freshly ground pepper to taste
1/4 cup fresh lime juice
1/4 cup chopped roasted peanuts
3/4 cup fresh basil leaves, torn in small pieces
In a wok or large, non-stick frying pan over high heat, heat oil and
cook chicken until browned on one side, two to three minutes.
Turn chicken and add garlic, chili and snow peas. Cook until
chicken is cooked through, two to three minutes longer. Season
with salt and pepper. Stir in lime juice, peanuts and
basil. Serve at once.
Place the bread shell on an ungreased 12-inch pizza pan.
In a medium-sized bowl, toss the mushrooms with the butter. Arrange the
mushrooms over the shell, then sprinkle with the Parmesan and
mozzarella cheeses, Italian seasoning, garlic and onion powders.
Bake for 15 to 20 minutes, or until the cheese is melted and light
golden.
Cake:
2 ounces cake flour (about 1/2 cup)
3 tablespoons dark unsweetened cocoa
1/4 teaspoon salt
6 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon vanilla extract
Cooking spray
3 cups fat-free chocolate Greek frozen yogurt
Meringue:
6 large egg whites
9 tablespoons sugar
1/4 teaspoon cream of tartar
Dash of salt
1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into a dry measuring
cup; level with a knife. Sift together flour, cocoa, and 1/4 teaspoon
salt.
3. Place 6 egg whites and 1/4 teaspoon cream of tartar in a large bowl;
beat with a mixer at medium-high speed until soft peaks form. Add 1/2
cup sugar, 2 tablespoons at a time, beating until stiff peaks form (do
not underbeat). Beat in vanilla. Sift flour mixture over egg white
mixture, 1/4 cup at a time, folding flour mixture into egg white
mixture. Spoon batter into an ungreased 10-inch tube pan, spreading
evenly. Break air pockets in batter by cutting through batter with a
knife. Bake at 350° for 20 minutes or until cake springs back when
lightly touched. Invert pan; cool completely. Loosen cake from sides of
pan using a narrow metal spatula. Invert cake onto plate.
4. Split cake horizontally into 3 even layers using a serrated knife.
Working with 1 cake layer at a time, cut with a 3-inch round cutter
into 4 rounds. Repeat procedure with remaining 2 cake layers; discard
remaining cake, or reserve for another use.
5. Coat 6 (8-ounce) ramekins with cooking spray. Line each ramekin with
plastic wrap, allowing the plastic wrap to extend over edges. Spoon 1/4
cup yogurt into bottom of each ramekin, spreading evenly; top each with
1 cake round. Spread 1/4 cup yogurt over each cake layer, spreading
evenly; top each with 1 cake round. Cover with plastic wrap; freeze 4
hours or up to overnight.
6. To prepare meringue, combine 6 egg whites and remaining ingredients
in top of a double boiler. Cook over simmering water 2 minutes or until
candy thermometer registers 150°, stirring constantly with a whisk.
Remove from heat. Beat egg mixture with a mixer at medium speed until
soft peaks form; beat at high speed until stiff peaks form.
7. Invert ramekins, cake sides down, onto a baking sheet. Discard
plastic wrap. Divide meringue evenly among servings, and spread evenly
over each dome (the domes should be completely covered with meringue).
Holding a kitchen torch about 3 inches from domes, heat the meringue,
moving the torch back and forth until lightly browned. Transfer to
individual plates, and serve immediately.
1/2 cup of good mayo
1/4 cup ketchup
1/2 T. garlic powder
1/2 T. Worcestershire sauce
1 t. paprika
Add all ingredients in a bowl.
Add lot's of black pepper, enough to cover the surface a few times and
mix it all in Mix together well, and allow to sit in ice box for a few
hours before serving.
TURKEY GREEN BEAN
CASSEROLE
~Shared by Jean,
Syracuse, NY
2 c. cooked, diced turkey breast
1 can French green beans, drained
1 c. cooked white rice
1 c. cooked long wild rice
1 can cream of celery soup
1/4 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimiento
1/4 tsp. salt
Mix all of ingredients together. Bake at 350 degrees for about 30
minutes.
Empty oyster crackers into a large mixing bowl or container that has a
cover. In a measuring cup, whisk the dry salad dressing mix into the
oil. Slowly drizzle over crackers, stirring crackers slowly, using all
of the oil-salad dressing mix. Allow to sit in the bowl, "to dry",
stirring every 15 or 20 minutes. Store at room temp in a tightly
sealed container. Great as a snack or with any soup (especially tomato
or chili) and/or salad!
NEW ORLEANS BBQ
SHRIMP
~Shared by Linda
H., Rosharon, TX
Recipe from New New Orleans Cooking by Emeril Lagasse with Jessie
Tirsch, published by William Morrow, 1993.
Serves: 4 servings
Ingredients
3 pounds large Gulf shrimp, in their shells
2 tablespoons Creole seasoning, recipe follows
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
Traditional southern Biscuits, recipe follows
1 tablespoon chopped chives
Directions
Peel the shrimp, leaving only their tails attached. Reserve the shells
and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning
and fresh cracked black pepper. Use you hands to coat the shrimp with
the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the
oil is hot, add the onions and garlic and saute for 1 minute. Add the
reserved shrimp shells, the remaining Creole seasoning, the bay leaves,
lemons, water, Worcestershire, wine, salt, and black pepper. Stir well
and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove
from the heat, allow to cool for about 15 minutes. Strain into a small
saucepan. There should be about 1 1/2 cups. Place over high heat, bring
to a boil, and cook until thick, syrupy, and dark brown, for about 15
minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat
the remaining 1 tablespoon of oil in a large skillet over high heat.
When the oil is hot, add the seasoned shrimp and saute them,
occasionally shaking the skillet, for 2 minutes. Add the cream and all
of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp
to a warm platter with tongs and whisk the butter into the sauce.
Remove from the heat. Mound the shrimp in the center of a platter.
Spoon the sauce over the shrimp and around the plate. Arrange the
biscuits around the shrimp. Garnish with chopped chives.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 tablespoons cold unsalted butter, plus 2 tablespoons
1/2 cup solid vegetable shortening, cold
1 cup milk
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, baking powder and salt. Mix
well. Add 1 tablespoon of the cold butter and the cold shortening and
work it into the dry ingredients, using your hands, until the mixture
resembles coarse crumbs. Stir in the milk. The dough will be sticky.
Dust your work surface with some flour. Turn the dough onto the floured
surface. Gently fold each side toward the center. Pick up the dough and
dust the work surface with additional flour. Return the dough to the
floured surface and fold each side towards the center again. Turn the
dough over and press it out to 1-inch thickness.
Cut the biscuits, straight down, do not twist the cutter, with a 2
1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of
butter and add to a 10-inch round cake pan. Place the biscuits in the
pan, turning once (to coat both sides with butter), about 1/4-inch
apart. Let the biscuits rest for 15 minutes before baking.
1 cup dried cranberries
2/3 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground allspice
2 1/4 pounds Pippin apples - peeled, cored and thinly sliced
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 375 degrees F (190 degrees C.) Position oven rack in
the bottom third of the oven. In a medium bowl, toss together the dried
cranberries, sugar, flour and allspice. Mix in the apples, brandy and
vanilla. Place bottom crust into a 9 inch round pie pan so that it
hangs 1 inch over the edges. Pour filling into the crust and cover with
top crust. Seal and flute the edges. Cut slits in the top using a small
knife. Bake in the preheated oven for 60 to 65 minutes, or until apples
are tender and crust is golden.
3 cups All-purpose Flour
2/3 cups Sugar
5 teaspoons Baking Powder
1/4 teaspoon Salt
2 sticks Butter, Cold & Cut Into Pieces
1 & 1/4 cup Heavy Cream (more If Needed)
5 cups Powdered Sugar, Sifted
1/2 cup Whole Milk
1 teaspoon Vanilla Extract
Dash Of Salt
Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, and salt. Add cold butter
pieces, then use a pastry cutter to incorporate the butter into the dry
ingredients until the mixture resembles coarse crumbs.
Pour in the heavy cream, stirring gently with a fork until the dough
just comes together. Use your hands to press it into a ball in the bowl
(dough will be crumbly) then turn it onto a floured surface. (You can
add a tiny bit more cream if needed. Gently press into a circle with
your hands, then use a rolling pin to roll the dough to about 1/2 inch
thick.
Use a small round biscuit cutter to cut circles of dough, then transfer
them to a baking sheet. Bake for 16 to 18 minutes, or until barely
golden brown. Allow to cool completely, then make the glaze.
GLAZE
Mix together the 1/2 cup milk and vanilla. Pour it into a bowl with the
sifted powdered sugar and the salt. Whisk until totally smooth.
When the biscuits are totally cool, dunk them in the glaze to coat,
then place them on a cooling rack so that the excess will drip off.
Allow to set completely, then serve! (Sugar biscuits will keep several
days.)
Source: Pioneer Woman Cooks
CRACKER BARREL OLD
COUNTRY STORE BEEF
STEW
~Shared by Johnny,
LA
Makes a big bunch. Can use deer meat.
1 portion Beef Stew Setup
3 quarts water
2 cans Veg-All (The huge family size)
In pot add water and stew setup and cook on medium till setup is
thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for
30 minutes.
Beef Stew Setup:
3 pounds onions
30 pounds thawed stew beef (CAN USE DEER MEAT)
1/2 gallon water
1/2 cup salt
6 tablespoons pepper
4 1/2 quarts diced tomatoes (canned or fresh)
4 1/2 quarts tomato ketchup
2 TBS Crushed Red Pepper
Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2
hours or until meat is tender. Divide into thirds for three portions of
setup. You can freeze until it is needed.
Dry Mix for biscuits and dumplings:
15 pounds flour
46 ounces shortening
Blend mixture on low for 4 minutes. Shelf life 5 days.
Mix for 20 seconds on low in a blender. On a lightly floured table,
spoon out 1/2 of the wet mix. With lightly floured hands, pat top and
sides of dough. Knead no more than 4 times; roll dough to an even
thickness. Relax dough by lifting all sides until it shrinks back
evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured
cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly
brown. Brush tops with melted margarine.
TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit
table when rolling out wet mix. Excess flour will dry out the wet mix
and keep the dough from sticking together during the second rollout.
**Remember to knead the dough no more than 4 times. Knead the dough
just enough to make it rollable. This will keep the biscuits light a
tender.
**The biscuits must be baked immediately after rollout.
Dumplings (12 pounds):
4 gallons water
12 ounces chicken base with pepper
Flour
Wet Mix (Above)
In a pot bring water and chicken base to a rapid boil. Work with 1/2
batch of wet mix on a heavy floured table, knead 30 times. Roll dough
out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH.
Flour the top of the dough heavily. Cut the dough into 2 inch squares;
using a dough scrapper lift the dough squares into a pan. Keep the
dough flat. Pour all dough into boiling broth at once. Separate gently
with a spoon to encourage separation. Leave uncovered and boil rapidly
for 5 minutes. Cover and reduce heat to a simmer and cook for 20
minutes.
**Broth will seem thin but it will thicken in a hot box in 40 minutes.
PORK TENDERLOIN WITH
ROASTED APPLES
AND ONIONS
~Shared by Jean,
Syracuse, NY
1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider
Preheat oven to 450F. Season pork with salt and pepper. Heat 2
tablespoons oil in large nonstick ovenproof skillet over medium-high
heat. Add pork and sear until all sides are brown, turning
occasionally, about 5 minutes. Transfer pork to plate. Cool slightly.
Spread mustard over top and sides of pork; press fennel seeds into
mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices
and apples; saute over medium heat until golden, about 5 minutes.
Spread evenly in skillet and sprinkle with salt and pepper. Place pork
atop apple-onion mixture.
Transfer skillet to oven and roast until apple-onion mixture is soft
and brown and meat thermometer inserted into center of pork registers
150F, about 15 minutes. Transfer pork to platter and tent with foil.
Let stand 5 minutes.
Meanwhile, pour white wine over apple-onion mixture in skillet. Stir
mixture over high heat until slightly reduced, about 2 minutes. Cut
pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture
onto plates. Top with pork and serve.
PEPPERONI TORTILLA
PIZZAS
~Shared by Marilyn
M., Canton, OH
These individual pizzas bake to crispness in just minutes in a hot oven.
1/2 cup Pace® Picante Sauce
1 large tomato, chopped
1/2 tsp. dried oregano leaves, crushed
6 flour tortillas (8")
1/2 cup chopped pepperoni
1/2 cup chopped green pepper
1 1/2 cups shredded mozzarella cheese
Preheat oven to 400°F. Mix picante sauce, tomato and oregano together.
Place tortillas on 2 baking sheets. Top each tortilla with about 1/4
cup picante sauce mixture. Spread to within 1/2" of edge, then top with
pepperoni, pepper and cheese. Bake 10 min. or until hot. Cut each
pizza into 4 wedges for serving. Serve with additional picante sauce
for dipping, if desired. Yield - 24 appetizer servings.
EGGPLANT IMAM BAYILDI
(Mediterranean Vegetables With Currants)
~Shared by Linda
H., Rosharon, TX
1 large eggplant
1 large onion
1 medium tomato
2 to 3 tablespoons extra virgin olive oil
1/3 cup currants, golden raisins, or dried fruit of your choice
½ teaspoon cinnamon (optional)
pinch of sugar or 1 packet Spenda® (optional)
salt and freshly ground black pepper (optional)
Peel the eggplant and cut into small cubes to promote quick cooking.
Chop the onion and tomato. Sauté the eggplant, onion, and tomato in
olive oil over medium heat. Cover the pan to speed up the cooking, if
desired, reducing heat slightly.
When nearly done (about 6 to 7 minutes), add the currants plus the
optional cinnamon and a touch of sugar or sweetener. Continue cooking
until the vegetables are tender, stirring occasionally. The cooking
time will vary, so watch the eggplant, not the clock. The dish will
cook in 15 minutes or less.
Remove from the heat and season lightly with salt and pepper, if
desired. The dish can be served hot or left to reach room temperature,
then refrigerated and served very cold. This dish works very well both
ways. We suggest making a double recipe in a large pan, refrigerating
the leftovers, and deciding which way you like best.
Recipe serves 4.
Chef’s Note: This is a classic Turkish dish called Imam Bayildi or
Eggplant Imam Bayildi (sometimes spelled slightly differently according
to the translation). The name of the dish means "the priest has
fainted." Legend has it that the dish was first prepared for a priest,
or imam, who swooned with pleasure when he tasted it.
If currants are unavailable, substitute golden raisins or other dried
fruit of your choice…each will make a slightly different dish.
Stir together the Irish cream liqueur and coffee liqueur. Pour into two
shot glasses.
PECAN CAKE WITH
CARAMEL MOUSSE AND
BROWN SUGAR TOPPING
~Shared by Treva, NC
Total: 1 Hour, 25 Minutes
Cake:
3/4 cup granulated sugar
6 tablespoons unsalted butter, softened
2 tablespoons canola oil
3 large eggs
1 teaspoon vanilla extract
7.5 ounces all-purpose flour (about 1 & 2/3 cups)
1/2 cup ground toasted pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
Baking spray with flour
Mousse:
1/4 cup granulated sugar
1/2 cup 2% reduced-fat milk, warmed
1 teaspoon unsalted butter, melted
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons bourbon
1/4 teaspoon vanilla extract
Dash of salt
3/4 cup frozen reduced-calorie whipped topping, thawed
Topping:
1/2 cup packed brown sugar
3 tablespoons unsalted butter
1 tablespoon canola oil
1 tablespoon dark corn syrup
1/2 teaspoon fresh lemon juice
Dash of salt
1/4 cup chopped pecans, toasted
1/4 teaspoon vanilla extract
1. To prepare cake, preheat oven to 350°.
2. Place the first 3 ingredients in a large bowl, and beat with a mixer
at medium speed until light and fluffy (about 4 minutes). Add eggs, 1
at a time, beating well after each addition. Beat in 1 teaspoon
vanilla. Weigh or lightly spoon flour into dry measuring cups, and
level with a knife. Combine flour and the next 4 ingredients (through
1/4 teaspoon salt) in a bowl, stirring well with a whisk. Add the flour
mixture and buttermilk alternately to sugar mixture, beginning and
ending with the flour mixture, and beat just until incorporated.
3. Divide the batter evenly between 2 (8-inch) round metal cake pans
coated with baking spray. Bake at 350° for 20 minutes or until a wooden
pick inserted in center comes out with moist crumbs clinging. Cool in
pans for 10 minutes on a wire rack. Remove from pans, and cool
completely on wire rack.
4. To prepare mousse, place 1/4 cup granulated sugar in a medium, heavy
saucepan over medium-high heat, and cook until sugar dissolves,
stirring gently as needed to dissolve sugar evenly (about 4 minutes).
Carefully stir in milk and 1 teaspoon melted butter (mixture will
bubble and caramelized sugar will harden and stick to spoon); cook 1
minute or until sugar melts. Combine cornstarch and 1 tablespoon water
in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook
until thick and bubbly (about 1 minute), stirring constantly. Remove
from heat; stir in bourbon, 1/4 teaspoon vanilla, and dash of salt.
Pour into a bowl; cover and chill for 20 minutes. Uncover and fold in
one-third of whipped topping. Gently fold in remaining whipped topping.
5. Place 1 cake layer on a plate. Spread mousse over cake, leaving a
1-inch border around outside edge. Top with remaining cake layer.
6. To prepare topping, place brown sugar and the next 5 ingredients
(through dash of salt) in a small, heavy saucepan over medium heat, and
bring mixture to a boil, stirring frequently. Cook until a candy
thermometer registers 234° (about 3 minutes), stirring frequently.
Remove from heat; stir in chopped pecans and 1/4 teaspoon vanilla.
Drizzle over top of cake, spreading it out over edges. Let stand until
topping is set.
1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoon solid vegetable shortening or unsalted margarine
3/4 cup buttermilk or 1 cup heavy cream
1 cup all purpose flour, for shaping biscuits
2 tablespoon butter or margarine, melted
Instructions
Preheat oven to 475 degrees F. Spray an 8" baking pan with cooking
spray.
In a medium sized bowl, mix flour, sugar, baking powder, salt and
baking soda until blended.
Cut in shortening with pastry blender, or work it in with fingertips
until lumps are no larger than small peas.
Stir in buttermilk (or cream) and let stand for 2-3 minutes.
Pour remaining 1 cup all-purpose flour onto a plate. Flour hands well.
Scoop up about 2 Tbsp. dough and scrape it onto the flour. Sprinkle
more flour onto the dough.
Gently pick up clump of dough and shape into a soft round by passing it
from hand to hand, shaking off excess flour. Place in middle of
prepared pan.
Shape 9 more biscuits this way. Brush tops with melted butter.
Bake for 16-18 minutes or until tops are evenly brown.
BEEF AND BARLEY
~Shared by Jean,
Syracuse, NY
A hearty dinner of sauteed beef tossed with a rich barley-and-mushroom
pilaf. Because top round steak is a very lean cut, it must be thinly
sliced across the grain-otherwise it may be tough.
Ingredients:
1 package (about 1/2 ounce) dried porcini mushrooms (about 1/2 cup)
1 beef top round steak, 3/4 inch thick (about 12 ounces)
1 teaspoon olive oil
1 tablespoon soy sauce
1 package (8 ounces) sliced white mushrooms (optional)
2 medium carrots, each cut lengthwise in half, then crosswise into
1/4-inch-thick slices
1 medium onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1-1/2 cups pearl barley (about 10 ounces)
1 can (14 1/2 ounces) chicken broth (1-3/4 cups)
1/2 cup loosely packed fresh parsley leaves
Into medium bowl, pour 3 cups boiling water over porcini; let stand 10
minutes.
Meanwhile, cut steak lengthwise in half. With knife held in a slanted
position, almost parallel to cutting surface, slice each half of steak
crosswise into 1/8-inch-thick slices.
In deep nonstick 12-inch skillet, heat oil over medium-high heat until
very hot. Add half of steak slices and cook 2 minutes or until steak
just loses its pink color, stirring constantly. Transfer steak to
medium bowl; repeat with remaining steak. Toss steak with soy sauce;
set aside.
To same skillet, add white mushrooms, carrots, onion, salt, pepper, and
thyme and cook 10 minutes over medium-high heat or until vegetables are
tender-crisp, stirring occasionally.
While vegetables are cooking, with slotted spoon, remove porcini from
soaking liquid, reserving liquid. Rinse porcini to remove any sand;
coarsely chop. Strain soaking liquid through sieve lined with paper
towel into medium bowl.
Add barley, broth, porcini, and soaking liquid to vegetables in
skillet; heat mixture to boiling over medium-high heat. Reduce heat to
medium-low; cover and simmer 35 to 40 minutes or until barley and
vegetables are tender and most of liquid has evaporated, stirring
occasionally. Stir in steak mixture and parsley; heat through. Serving:
6 main-dish servings.
Nutrition information per serving: Calories: 320, Total Fat: 7g,
Saturated Fat: 2g, Cholesterol: 34mg, Sodium: 695mg, Carbohydrates:
47g, Fiber: 10g, Protein: 20g
DELICIOUS COFFEE CAKE
~Shared by Marilyn
M., Canton, OH
This cake is just right for brunch, but is also a nice addition to any
menu.
1 cup butter, room temperature
1 cup sugar
3 eggs
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup (8 oz) sour cream
1 teaspoon vanilla
1 1/2 cups chopped, peeled apples
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour a Bundt pan; set
aside. Cream butter on medium speed of mixer. Gradually add the sugar,
mixing well. Add the eggs and beat until fluffy, about 2 minutes. Whisk
together the flour, cinnamon, salt, baking soda and baking powder. With
mixer on low speed, gradually add flour mixture to butter-sugar
mixture. Add the sour cream and vanilla, mixing well. Batter will be
thick. Use a spoon to stir in the apples, coconut and pecans. Spoon
into prepared pan.
Bake about 45 minutes, until a wooden pick or cake tester comes out
clean. Be careful NOT to over-bake. Cool in the pan for 5 minutes and
invert onto a wire rack. Drizzle with icing while the cake is still
slightly warm.
Apple Vanilla Icing: Combine 1-1/2 cups powdered sugar, 2 tablespoons
apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth
and drizzle over the coffee cake.
ROASTED CAULIFLOWER
WITH OLIVES AND
HERBS
~Shared by Linda
H., Rosharon, TX
Note from Linda – This is a delicious and very different low carb
veggies dish. Hope y'all enjoy!
2 medium cauliflower heads, trimmed, halved lengthwise, cored and
sliced or cut into bite-sized florets
2 Tablespoons/ 30ml extra virgin olive oil
flaky sea salt
freshly ground pepper
1 cup/ 200g marinated olives with garlic, thyme and rosemary
2 Tablespoons salt-packed capers, rinsed, soaked, or brine-packed
capers, rinsed
2 Tablespoons chopped fresh flat-leaf parsley
¼ cup/ 28g chopped roasted walnuts
Preheat oven to 400°.
In large bowl, toss cauliflower with oil, season with salt and pepper.
Spread in single layer on large baking sheet (or two, if one looks
crowded). Roast stirring occasionally for 20 minutes. Add the marinated
olives and roast for an additional 8 to 10 minutes or until the
cauliflower is lightly browned in spots and just tender.
Transfer roasted cauliflower to a large bowl add capers and chopped
parsley and toss to mix well.
Season with more salt and pepper if desired and sprinkle with chopped
walnuts.
Serve immediately or let stand at room temperature up to 1 hour before
serving.
1 onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 bay leaf
1 teaspoon dry crab boil
1/4 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1 smoked ham hock salt and pepper to taste
4 (4 ounce) boneless pork chops
Place the red beans into a large container and cover with several
inches of cool water; let stand 8 hours to overnight. Alternately, you
could bring the beans and water to a boil in a large pot over high
heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
Drain and rinse before using. Place the soaked beans into a large pot,
and cover with 1/2 inch of water. Stir in the onion, garlic, diced
tomatoes, bay leaf, crab boil, celery salt, and red pepper flakes.
Nestle the smoked ham hock deep into the beans. Bring to a boil over
high heat, then reduce heat to medium-low, cover, and simmer until the
beans are mostly tender, about 1 hour. Uncover the beans, remove the
ham hock, and stir well. Place the pork chops into the pot and cover
with beans. Increase the heat to medium, and simmer until the pork
chops are no longer pink in the center, the beans are completely
tender, and the mixture has thickened a bit, about 20 minutes. While
the pork chops are cooking, remove the meat from the ham hock and shred
into bite sized pieces. Stir the ham hock meat into the beans and
season with salt and pepper before serving.
PECAN CARAMEL
CHEESECAKE COOKIE CUPS
~Shared by Treva, NC
Prep: 10 mins
Cooking 10 mins
Yields: 24 servings
1 package (16 ounces) NESTLÉ® TOLL HOUSE® Ultimates Refrigerated Pecan
Turtle Delight Cookie Dough
2 packages (8 ounces each) cream cheese, at room temperature
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1/3 cup caramel ice cream topping
1/2 cup chopped pecans
2 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of
dough in half. Place one piece of dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract
in medium bowl until smooth. Spoon about 3 tablespoons cream cheese
mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely in
pan on wire rack. Refrigerate for 1 hour. Top each with caramel
topping, pecans and morsels.
Source: VeryBestBaking.com
POOR MAN OVEN FRIED
CHICKEN
~Shared by Johnny,
LA
Trying to feed a family on a budget is hard these days. Poor Man Oven
Fried Chicken uses ingredients that you can find in your cabinets and
makes a wonderfully juicy chicken. Recipes that are this easy are great!
Serves: 4
Ingredients
1 whole chicken, cut up
1/2 cup flour
1 tablespoon salt
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Instructions
Preheat oven to 450 degrees F.
Combine all dry ingredients in a plastic bag.
Wash your chicken and shake off excess water. Drop in bag and shake
each piece.
Place in a metal pan skin side down and put in preheated oven.
Turn pieces over after about 20 minutes. Continue baking until crisp
and browned and bleed clear.
BEEF AND CHILI
MACARONI
~Shared by Jean,
Syracuse, NY
Ingredients:
2/3 cup elbow macaroni, uncooked
1/4 pound lean ground beef
1/2 cup onion, chopped
1/4 cup green pepper, chopped
1 clove garlic, minced
1 (15 ounce) can dark red kidney beans, drained
1 (14.5 ounce) can no-salt added whole tomatoes, chopped
1 (8 ounce) can no-salt added tomato sauce
1 tablespoon dijon-style mustard
2 teaspoons chili powder
2 teaspoons lemon juice
3/4 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
Directions:
Cook macaroni according to package directions, drain and set aside.
Brown ground beef in a nonstick skillet, drain and blot with a paper
towel. Coat a nonstick skillet with cooking spray and place over
medium-high heat until hot. Add onion, green pepper and garlic and
saute until tender. Stir in macaroni, beef, beans and remaining
ingredients and simmer for 10 minutes, stirring occasionally.
Heat first 3 ingredients and 7 tablespoons cherry juice in a Dutch oven
over medium-low heat, stirring often.
Beat whipping cream at medium speed with an electric mixer until foamy;
gradually add powdered sugar and reserved cherry juice, beating until
soft peaks form. Serve with hot chocolate; top each serving with a
cherry, if desired. Yield - Makes 8 1/2 cups.
GRANDMA LUCY'S
PIMENTO CHEESE
~Shared by Linda
H., Rosharon, TX
16 ounce block Velveeta
2 ounce jar Pimentos, drained
1/2 C Mayonnaise
Push Velveeta through a grater until all is grated in a bowl. Add
Pimentos and Mayo. Stir well. Salt and pepper if desired. Serve on loaf
bread.
4 1/2 c. sugar OR
2 c. honey
1 c. cornstarch
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. salt
10 c. water
2 tbsp. lemon juice
Mix with 10 cups water and cook until thick on medium heat. Add 3
tablespoons lemon juice. Fill jars with prepared apples and pour
mixture over. Hot water bath for 20 minutes.
CHOCOLATE-MINT
ICEBOX CAKE
~Shared by Treva, NC
This old-fashioned no-bake cake has just three components: store-bought
cookies, homemade mint whipped cream, and chocolate chips.
1 & 3/4 cups heavy cream, chilled
1/4 cup sugar
3/4 teaspoon mint extract
1 package (9 ounces) chocolate wafers
1 cup miniature chocolate chips
1. Make the mint cream: With an electric mixer, beat heavy cream,
sugar, and mint extract until stiff peaks form.
2. Line a serving platter with two sheets of wax paper side by side.
Assemble the cake: Spread each wafer with about 1/2 tablespoon mint
cream, forming stacks. Lay stacks horizontally along seam of paper,
pressing gently to form a log. With small spatula or knife, cover log
with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
3. To serve, gently remove wax paper from underneath cake (holding cake
in place with a metal spatula, if necessary), and sprinkle with
chocolate chips. Slice cake diagonally with a serrated knife.
Source: Susan's Daily Dose
BETTER-THAN-ARBY'S
ROAST BEEF
~Shared by Johnny,
LA
1 (3 to 4 pound) roast
1/2 cup water
1/2 cup firmly packed brown sugar
1 envelope onion soup mix
1 onion, chopped
1/2 teaspoon garlic powder, or to taste
Salt and pepper to taste
Place roast in crock pot. Stir remaining ingredients together and pour
over roast. Cook on LOW all night.
The next morning stir together. Remove any membrane or fat if desired.
Stir well again. Let simmer on LOW until noon or evening.
Serve on buns.
LAYER CHERRY DESSERT
DIP
~Shared by Jean,
Syracuse, NY
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tsp. vanilla extract
10 chocolate sandwich cookies, crushed
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit
Filling or Topping
1/2 cup chopped cashews
1/2 cup sweetened coconut
Your choice of vanilla or chocolate wafer cookies for dippers
Directions:
1. In a large bowl, beat cream cheese until fluffy. Gradually beat in
sweetened condensed milk, then add vanilla. Spread mixture evenly in a
9” quiche pan.
2. Sprinkle with crushed cookies. Then spread on a layer of fruit
filling. Garnish with cashews and coconut.
3. Chill at least 3 hours. Serve with cookies for dipping.
Makes 12-16 servings
Prep time: 20 minutes
INCREDIBLE RICE
PUDDING
~Shared by Marilyn
M., Canton, OH
1/4 cup (1/2 stick) butter
1/2 cup sugar
4 eggs
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 cup (1/2 pint) sour cream
1 cup raisins
1/3 cup chopped maraschino cherries
3 cups cooked long- or whole-grain rice (not instant)
Preheat oven to 350°F. Coat a 1-1/2-quart casserole dish with cooking
spray. In a large bowl, cream butter and sugar. With an electric
beater, beat in eggs one at a time. Add remaining ingredients and mix
well, then pour into prepared dish. Bake 45 to 50 minutes, or until
center is set.
Yield: 8 servings
CHILI PEPPER
CASSEROLE
~Shared by Linda
H., Rosharon, TX
3 eggs
1 C. milk
1/2 C. Bisquick mix
1/2 tsp. salt
garlic powder, to taste
2 (4 oz.) cans roasted and peeled green chilies, drained
2 C. tomatoes, chopped
2 C. Cheddar cheese, shredded
guacamole
sour cream
Beat eggs, milk, Bisquick, salt and garlic powder until foamy.
Place chilies in greased 8x8 pan. Top chilies with tomatoes; sprinkle
with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes.
Cut into squares and serve with guacamole and sour cream.
3/4 stick margarine
2 c. Bisquick
1 egg
1 (8 oz.) can creamed corn
Instructions
Melt margarine in an 8x8-inch baking pan. Mix Bisquick, egg and creamed
corn. Dump into melted margarine. Bake at 350 degrees for 25 minutes or
until brown.
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for posting. Thanks!
Heart
Healthy
ALMOND AND SESAME SEED CABBAGE SALAD
~Shared by Maggie,
TX
Serves 8
Ingredients
Salad:
1 medium head cabbage
8 scallions , chopped
2 tbsp sesame seeds , roasted
1/8 cup slivered almonds , roasted
Vinaigrette:
1 tbsp olive oil
1 1/2 tbsp fresh lemon juice
2 tbsp cold water
1 tsp sweetener (sugar substitute), equal to 2 tsp sugar; optional
1 pinch salt and pepper
Directions
1. Chop cabbage in food processor (or by hand), and combine with
scallions. Add sesame seeds and almonds.
2. Put all ingredients for vinaigrette in a tightly closed jar and
shake well.
3. Pour vinaigrette over salad and toss.
4. Leave in refrigerator for a few hours until serving, to allow
flavors to mingle.
Nutrition Facts
Makes 8 servings
Amount Per Serving Calories 67.2 Total Carbs 9.1 g Dietary Fiber 3.8 g
Sugars 4.3 g Total Fat 3.1 g Saturated Fat 0.3 g Unsaturated Fat 2.8 g
Potassium 268.5 mg Protein 2.5 g Sodium 31.5 mg
Dietary Exchanges 1/2 Fat, 1 1/2 Vegetable
MEXICAN POTATO OMELET
~Shared by Maggie,
TX
Prep: 20 minutes
Total: 50 minutes
This Mexican-style take on a frittata makes a perfect item for brunch
or a great light lunch on its own. Serve it hot or at room temperature.
If you prefer, you can substitute four large egg whites for two of the
whole eggs.
Per serving: 304 calories; 17 g protein; 21 g fat; 11 g carbs; 1 g
fiber.
Ingredients
2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly
sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice
Directions
1. Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over
medium-low heat. Add potato, cover, and cook, stirring occasionally,
until golden brown and tender, about 10 minutes. Stir in garlic and all
but 1 tablespoon of the scallions; season with salt and pepper and cook
1 minute.
2. In a large bowl, beat eggs until well combined. Add 1/4 cup each
tomato and cheese; stir to combine. Add remaining oil to pan, and pour
egg mixture over the potatoes.
3. Preheat broiler with rack 4 inches from the heat. Meanwhile, cook
eggs on the stovetop, lifting the edges to allow uncooked egg to flow
underneath, until the center is almost set, 8 to 10 minutes. Sprinkle
remaining 1/4 cup cheese over the top, then broil in the oven until
set, about 2 minutes.
4. In a small bowl, make a salsa by combining the remaining tomatoes,
scallions, cilantro, and lime juice. Run a metal spatula around the
edges of the pan and slide the omelette onto a platter. Serve cut into
wedges with salsa.
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Instructions: In a mixing bowl, beat cream cheese, marmalade, curry
powder and pepper until smooth. Stir in chicken, onions and celery.
Shape into a large ball. Roll in parsley. Cover and chill. Serve with
crackers.
Diabetic Exchanges: 1/2 Meat, 1/2 Fat, 1/2 Fruit
Servings: 10
LENTILS ITALIANO
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings (1 Serving = 2/3 Cup)
INGREDIENTS
- 3/4 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 cups Vegetable broth or one 14-ounce can beef or vegetable broth
- 3/4 cup dried lentils, washed
- One 16-ounce can diced tomatoes with juice
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh basil, or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
In a heavy saucepan, saute the onion and garlic in the olive oil for 5
minutes, until the onion is tender.
Add the broth and lentils. Cover and simmer for 30 minutes.
Add the tomatoes with their liquid, 1/2 cup water, and the remaining
ingredients; simmer over low heat, uncovered, for about 45 minutes,
stirring occasionally. Add water if the mixture becomes too dry.
- 1 cup deli tabouli (bulgur)
- 1 cup diced, seeded cucumber
- 1 cup diced smoked chicken breast
- 4 medium ripe, firm tomatoes
- 2 teaspoons olive oil
- 4 tablespoons deli hummus
DIRECTIONS
Add the cucumber and chicken to the prepared tabouli mixture and
refrigerate for at least 1 hour.
Take each tomato and cut off the top (set aside). Scoop out the pulp
and discard. Fill the cavity with the tabouli mixture. Drizzle 1/2
teaspoon olive oil over each tomato and put 1 tablespoon hummus on top
of that.
Cover the filled tomato with the tomato top and refrigerate for at
least 1 hour before serving.
Nutritional Information Per Serving: Calories: 158; Protein: 10 g;
Sodium: 572 mg; Cholesterol: 16 mg; Carbohydrates: 18 g; Fat 5 g
Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2 Monounsaturated
Fat.
- One 1-1/4 pound ruby red grapefruit, or 1 cup grapefruit segments
- 2 medium-sized ripe avocados (about 1-1/4 pounds total)
- 1 bunch watercress (about 6 ounces), washed and thick stems removed
- 1 tablespoon almond, walnut, or olive oil
- 1-1/2 teaspoons sherry vinegar or apple cider vinegar
- 1/8 teaspoon seasoned salt
- 2 to 3 drops hot pepper sauce
DIRECTIONS
Cut the grapefruit in half; seed them and carefully remove the
segments. Reserve the shells.
Cut each avocado in half; peel and pit.
Divide the trimmed watercress among 4 chilled salad plates. Put an
avocado half on top of each watercress nest. Divide the grapefruit
segments to fill the cavities and top the avocado halves.
To make the dressing, squeeze 1 tablespoon of juice from the grapefruit
shells into a small bowl. Add the oil, vinegar, seasoned salt, and hot
pepper sauce. Mix well with a fork. Drizzle 2 teaspoons of the dressing
over each salad.
Nutritional Information Per Serving: Calories: 176; Protein: 3 g;
Sodium: 65 mg; Cholesterol: 0 mg; Carbohydrates: 12 g; Fat 15 g
Exchanges: 1 Fruit, 3 Fat.
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1 (5-oz.) can Chicken of the Sea® Premium Select Solid Light Tuna in
Olive Oil
2 small fresh tomatoes, diced
1/2 cup fresh, minced onion
1 small zucchini, diced
1 clove garlic, minced
4 medium egg whites
1 medium egg yolk
1 small pinch dry oregano leaves
1 pinch dried basil (fresh is preferred, if available)
1 pinch thyme
Drain oil from can of Chicken of the Sea® Tuna; set oil aside. In
medium-size frying pan, saute tomatoes, zucchini, onion, and garlic in
two teaspoons of reserved oil until vegetables are tender (about 5
minutes); reduce heat. Pour remaining oil and tuna into the frying pan
over vegetables; stir gently. Beat the egg whites and single yolk for
half a minute and then add to pan. Mix eggs into vegetables; spread the
contents evenly in pan. Sprinkle the oregano, basil and thyme over tuna
egg mixture. Cover and cook over low heat for about 5 minutes, shaking
the pan occasionally to loosen the frittata from the pan. Serve when
the frittata looks firm and evenly puffed. Cut into wedges and serve
immediately.
Makes 3 servings.
Nutrition Information:
Serving Size 1/3 of recipe; Calories 128; Calories from Fat 50;
Saturated Fat 1.2; Carbohydrates 6.5; Fiber 1.6; Sugars 4; Protein 13;
Cholesterol 78.4; Sodium 241; Vitamin A 13%; Vitamin C 26%; Calcium 3%;
Iron 5%.
Source: Chicken of the Sea
CRUNCHY CHICKEN
STIR-FRY SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 2 servings
Ingredients
- 1 tablespoon sesame oil
- 12 ounces boneless, skinless chicken breasts, sliced into
strips
- 1/2 cup baby carrots
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon sesame seeds
- 1/2 cup broccoli florets
- 1/4 cup celery, small sliced diagonally
- 1/2 cup snap peas
- 1 tablespoon low-sodium teriyaki sauce
- 1 teaspoon low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1 cup blanched and roughly chopped Chinese bok choy
- 2 tablespoons slivered almonds
Directions
Heat a large skillet over medium-high heat.
Add the oil. Add the chicken strips, carrots, and garlic powder. Saute
until the chicken is lightly browned (about 7 minutes). Add the onion
powder, white pepper, sesame seeds, broccoli, and celery. Cook and
continue stirring until the vegetables are soft.
Lower the heat and add the snap peas, teriyaki sauce, soy sauce, and
chicken broth. Continue stirring. Simmer until the liquid has reduced
slightly.
Divide the bok choy between two plates. Spoon the chicken mixture over
the bok choy. Sprinkle the almonds on top.
Nutritional Information Per Serving: Calories: 352; Protein: 40 g;
Sodium: 403 mg; Carbohydrates: 12 g; Cholesterol: 95 mg; Fat: 15 g;
Exchanges: 2 Vegetable, 6 Very Lean Meat, 2 Fat
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Publisher's
Choice
QUICK CHILI RICE
Servings: 4
Prep time: 10 min
Cook time: 30 min.
Total time: 40 min.
Ingredients:
1 lb. hamburger
1/2 c. chopped onion
1 medium green pepper, chopped
1 tbsp. chili powder
1 tsp. dry mustard
Salt & Pepper, to taste
1 can corn, drained
1-15 oz. can tomato sauce
1/2 c. water
1 c. Minute rice
1/2 - 1 c. cheddar cheese, shredded
Sour Cream, optional
Directions:
Brown hamburger with onion and green pepper; drain if necessary. Stir
in spices, corn, tomato sauce and water. Bring to a boil, cover and
cook 10 minutes. Stir in Minute rice. Reduce heat, cover and cook 5
minutes. Sprinkle with cheese and let melt. Serve with sour cream.
HEARTY CHEESE
TORTELLINI
This is an easy, wonderful recipe that is simple enough for an everyday
meal but good enough for company. It makes a large amount, so it feeds
plenty of people. I serve it with steamed broccoli covered in a cheese
sauce and fresh bread.
6 Servings
Prep: 30 min.
Cook: 6-1/4 hours
Ingredients
1/2 pound bulk Italian sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese
Directions
In a small skillet, cook sausage and beef over medium heat until no
longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the
marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7
hours or until heated through.
Prepare tortellini according to package directions; stir into meat
mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until
cheese is melted.
Source: Taste of Home
SINFULLY EASY
CHOCOLATE ECLAIR CAKE
2 - (3.5 ounce) packages instant vanilla or french vanilla pudding mix
1 - (8 ounce) container frozen whipped topping (cool whip), thawed
3 - cups milk, whole, 2% or skim
1 - (16 ounce) package graham crackers
1 - (16 ounce) tub prepared chocolate cake frosting
Pour the dry pudding mix into a medium size bowl and measure out 3 Cups
of milk. Pour into the bowl and whisk the pudding until blended and
begins to thicken.
If you don't have a whisk a spoon works just as good. add the thawed
cool whip and gently fold into the pudding mixture.
Arrange a single layer of graham cracker squares in the bottom of a
13x9 inch baking pan. Evenly spread half of the pudding mixture over
the crackers.
Top with another layer of graham crackers, then the remaining pudding
mixture. Top with a final layer of graham crackers.
Now it is time for the frosting. I put my chocolate frosting in the
microwave for just a bit on defrost!! don't choose cook or you will
have a clumpy mess.
Microwave it for about 20 -30 seconds just to get it nice, smooth and
pourable. Pour the frosting over the whole cake and spread it all
around up to the edges of the pan.
Chill cake for 6-12 hours and then serve. You want it to be soft just
like a true eclair.
This freezes really well--before baking, freeze in the pan. When ready
to serve, thaw in the fridge overnight then bake as directed in the
recipe. Based on a recipe from Once a Month Cooking by Mimi Wilson and
Mary Beth Lagerborg.
Cook spaghetti according to package directions until al dente. Combine
remaining ingredients except cheese in a large pot. Bring to a boil,
reduce heat, and simmer for 15 minutes. Stir occasionally. Add cooked
spaghetti to sauce and combine. Divide spaghetti between a greased 13x9
inch pan and a 8x8 in pan. Freeze one. Bake the other at 325 for 40
minutes. Top with cheese (1 cup over larger pan, 1/2 cup over smaller
pan) and return to oven for 5 minutes or until cheese melts.
16 or 19 oz. can cannellini (white) beans, rinsed and drained
7 oz. jar roasted red peppers, patted dry
2 Tbs. extra-virgin olive oil
1 Tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. ground red pepper
1 tsp. minced garlic
Combine beans, peppers, oil, vinegar, salt and ground peppers in food
processor; puree until smooth. Transfer to bowl and stir in garlic.
Makes 2 cups.
Serve with assorted vegetables (pattypan squash or small zucchini,
sliced, green peppers, snap peas or snow peas), salami, bread sticks,
and Calamata olives on large platter.
Source: Ladies' Home Journal, June 1991
PAULA DEEN'S EASY
COBBLER CAKE
1 box yellow Butter cake mix (I used Pillsbury I think)
1 Can of Crushed Pineapple
1 Can of Cherry pie filling..or blueberry...or apple or whatever!
3/4 cup Butter, melted
Pecans
In 9x13 greased Pyrex dish, pour in 1 can of crushed pineapple, juice
and all. Next, pour 1 can of your favorite pie filling over top of the
pineapple. Sprinkle the whole cake mix over top of the pie filling.
Sprinkle pecans over top of the cake mix and spoon the melted butter
over the whole cake. Bake in 350 degree oven for about 45 minutes.
REUBEN SANDWICH
SQUARES
1 13-3/4 oz. pkg. hot roll mix
14 oz. can (1 cup) sauerkraut, rinsed and well drained
1/3 cup Thousand Island salad dressing
1/4 cup tomato sauce
8 1 1/2-oz. slices Swiss cheese
3 3-oz. packages very thinly sliced corned beef
2 tsp. cooking oil
Caraway seed (optional)
Prepare hot roll mix according to package directions just through
mixing step. Divide dough in half. Let rest, covered, for 10 minutes.
Set aside 1 half of dough, covered, for top crust. On a lightly floured
surface roll the remaining half to a 13x9" rectangle. Place in a
greased 13x9" baking dish. Cover; let rise 20 minutes. Bake in a 350°F
oven for 10 minutes. Baked layer will be lightly golden.
Meanwhile, in a small bowl combine sauerkraut, dressing, and tomato
sauce. Mix well and set aside.
Arrange 4 slices of the cheese over the baked bread layer. Arrange all
of the corned beef slices atop the cheese layer. Spoon the sauerkraut
mixture over the corned beef. Top with the remaining slices of cheese.
Roll remaining dough into a 13x9; rectangle. Place over corned beef and
cheese filling. Crimp edges. Cover; let rest 10-15 min. Brush the top
with cooking oil. Sprinkle lightly with caraway seed, if desired.
Bake in a 350° oven for 30-35 min. or till top is light brown. Cut into
6 squares. Remove each square and cool up to 1 hour on a wire rack.
Pack each cooled square in a freezer bag. Store up to 1 month in the
freezer. Makes 6 servings.
HONEY-NUT SPREAD
1/2 cup walnuts or pecans, toasted
1 cup butter, softened
1/2 cup honey*
Process 1/2 cup walnuts or pecans, toasted, in a food processor until
coarsely ground. Add 1 cup butter, softened, and 1/2 cup honey; pulse 5
to 6 times or until blended. Cover and chill until ready to serve. Let
stand at room temperature 5 minutes before serving. Serve on pound cake
or with bagels or toast.
1/2 cup Miracle Whip salad dressing
3 garlic cloves, minced
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
3 baking potatoes, cut into 1/4-inch slices
1 large onion, sliced
Mix salad dressing and seasonings in large bowl until well blended.
Stir in potatoes and onions to coat. Divide potato mixture evenly among
six 12-inch square pieces of heavy-duty foil. Seal each to form packet.
Place foil packets on grill over medium-hot coals (coals will have
slight glow). Grill, covered, 25-30 minutes or until potatoes are
tender.
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
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