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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I hope
this finds you and yours well. We've been under the weather here but
hoping for improved health. We're having spring-like weather. It will
change in a few minutes, though. We've had 50-degree temperature
fluctuations (in 12 hours!) of late. No wonder we can't get well, right?
The new Monthly Theme topic
is Potato,
Pasta, Rice, and Grain Recipes which will run for two months.
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.
Now, here's a real sweetheart, Patricia in
Mesa, Arizona . . .
February,
and the
color red, go hand in hand with
Valentine's Day but it's also National cherry month and cherry pie day.
Then there is National heart healthy month, national raspberry month
and national strawberry day. There's even a national carrot day. Okay,
that's stretching it a bit, but carrots are almost red. Anyway we had a
lot of fun pulling up red recipes, hopefully you will have fun trying
them out.
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
Birth
date and place of origin of the red velvet cake are unknown and
have become both legend and myth. Some say it was born in the south,
others Canada, and New Yorkers claim credit calling it the Waldorf
Astoria Cake.
No matter date and place, one thing is for certain, all use red food
coloring. During the 1920's great depression, a Texas based company is
credited for being one of the first to sell red food color bringing the
Red Velvet cake to kitchens across America. When foods were rationed
during WW II, some bakers turn to the use of boiled beets or beet baby
food.
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
Because
the ingredients were expensive to buy, Red Velvet cake was
considered to only belong on a rich man's table.
Duncan Hines produces a Red Velvet cake mix, as well as a Red Velvet
cookie mix.
Many Christmas catalogs, including Swiss Colony, feature Red Velvet
Cakes.
A resurgence in the popularity of this cake is partly attributed to the
1989 film Steel Magnolias in which the groom's cake (a southern
tradition) is a red velvet cake made in the shape of an armadillo.
Fat in the recipes varies widely from recipe to recipe. There are
several recipes recipes that call for butter, oil, shortening or any
combination thereof. Some red velvet recipes call for barely any cocoa
powder at all, and others are much more chocolaty
2002: Official Wedding Cake of Jessica Simpson and Nick Lachey's lavish
wedding, Red Velvet Cake.
2007: Singer and Actress Majandra Delfino named her company, "Red
Velvet Cake Records" after her favorite dessert.
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?
Red
Eye Gravy's name comes from its distinct appearance. Prepared
traditionally, when coffee and grease are combined in the final step,
they form a mixture, with the coffee sinking to the bottom and the
grease forming the top layer. In a round bowl, the mixture looks much
like a red human eye.
Red-eye gravy is a thin sauce often seen in Southern United States and
associated with the country ham of that region. Other names for this
sauce include poor man's gravy, bird-eye gravy, bottom sop and red ham
gravy. The gravy is made from the drippings of pan-fried country ham,
bacon, or other pork, typically mixed with black coffee. The same
drippings, when mixed with flour, make the flavoring for Sawmill gravy.
Red-eye gravy is often served over ham, cornbread, grits, or biscuits.
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:
Potato, Pasta,
Rice, and Grain Recipes
Good any time of the day and
nutritious are main and side dishes containing Potato, Pasta, Rice, and
Grain. Each has a delicious way of being a trusted servant to whatever
flavors you add. Like a blank canvas, these ingredients can make a
masterpiece of an otherwise bland meal. We are fond of potato, pasta,
rice and grain in our weekly intake. Personally, I have oodles of
recipes to share and look forward to yours! Won't you join in the fun
by sharing your own favorite recipes for Potato, Pasta, Rice, and Grain Recipes?
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 Potato, Pasta, Rice, and Grain Recipes
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
"Potato, Pasta, Rice, and Grain Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
Roses are red,
violets are blue
Sugar is sweet
and so are you.
The origins of the poem may be traced at least as far back as to the
following lines written in 1590 by Sir Edmund Spenser from his epic The
Faerie Queene.
It was upon a Sommers shynie day,
When Titan faire his beames did display,
In a fresh fountaine, farre from all mens vew,
She bath'd her brest, the boyling heat t'allay;
She bath'd with roses red, and violets blew,
And all the sweetest flowres, that in the forrest grew.
A nursery rhyme significantly closer to the modern cliche poem can be
found in Gammer Gurton's Garland, a 1784 collection of English nursery
rhymes:
The rose is red, the violet's blue,
The honey's sweet, and so are you.
Thou are my love and I am thine;
I drew thee to my Valentine:
The lot was cast and then I drew,
And Fortune said it shou'd be you.
William Wallace Denslow's illustrations for "Roses are red", from a
1901 edition of Mother Goose
The rose is red
The violet's blue
Sugar is sweet
And so are you
And finally:
Roses are red
Violets are blue
Some poems rhyme
this one sure doesn't
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
COUNTRY HAM AND RED
EYE GRAVY
1/2 tablespoon bacon drippings
3 slices country ham
Pinch or two of sugar
1/3 cup brewed black coffee
1/2 cup water
Hot biscuits or grits, for serving
Heat the bacon drippings in a 12-inch cast-iron skillet over medium
heat. Add the ham slices and fry until brown, about 3 to 4 minutes on
each side. Remove to a platter and keep warm in a low-temperature oven.
Add the sugar and coffee to skillet to deglaze. Stir and scrape any
brown bits from the skillet. Increase the heat to medium-high. Add the
water. Bring the mixture to a boil and cook for about 3 to 5 minutes to
reduce. Place servings of hot biscuits or grits on three plates. Ladle
the gravy over the biscuits or grits.
RED VELVET CAKE
2 ounces of red food coloring
3 tablespoons cocoa
1/2 cup shortening
2 beaten eggs
1 1/2 cup sugar
2 beaten eggs
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon soda
1 tablespoon vinegar
Mix food coloring with cocoa and set aside. Cream shortening and sugar,
add beaten egg, then cocoa-coloring mix. Beat well. Sift flour and salt
three times and, along with buttermilk, add vanilla and beat well
again. Remove from mixer and add mixture of vinegar and soda to batter.
Mix by hand until blended. Bake in two nine inch pans, greased but not
floured, at 350 degrees for 30 to 35 minutes. Cool, then ice.
Icing
1 stick soft butter
1/2 cup shortening
1 1/2 cup powdered sugar
2 tablespoons flour
2/3 cup sweet milk (at room temperature)
1 teaspoon vanilla
Cream butter and shortening with sugar. Add flour, 1 tablespoonful at a
time, add sweet milk and vanilla. Beat a long time with mixer until
icing is light and fluffy. When cake is frosted, sprinkle with coconut.
This cake has a fine flavor and good keeping qualities-- if there's any
left to keep. It's best kept in a cool place during the summer. The
icing is as light as whipped cream."
Source: "Recipe of the Week," Mrs. Cagle's Red Velvet Cake," Denton
Record-Chronicle, Texas, June 16, 1960
RED WINE OVER CHICKEN
1/4 pound salt pork, diced small
2 fryers, cut up
1/4 cup flour
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
Dash nutmeg
1/4 cup butter
2 garlic cloves, crushed
12 whole small mushrooms
10 small onions
1 teaspoon sugar
2 sprigs celery tops tied with 6 parsley sprigs
1 bay leaf
2 cups burgundy wine
Cook salt pork until crisp. Remove from pan and save. Add garlic and
butter to leavings in pan. Dust chicken with spices and brown in
skillet. Place in casserole dish. Cook onion in pan until
straw-colored; add to casserole. Brown mushrooms slightly, add to
casserole. Add sugar and bay leaf. Place celery and parsley on top.
Heat wine to boiling; pour on chicken. Bake at 375 degrees for 1 1/2 to
2 hours.
RED DEVIL'S FOOD CAKE
1/2 cup of milk
4 ounces of chocolate
1/2 cup butter
3 cups pastry flour
1 1/2 cups of sugar
4 eggs
2 teaspoonfuls of baking powder
In a double boiler, put four ounces of chocolate and a half pint of
milk; cook until smooth and thick, and stand aside to cool. Beat a half
cup of butter to a cream; add gradually one and a half cups of sugar
and the yolks of four eggs; beat until light and smooth. Then add the
cool chocolate mixture and three cups of pastry flour, with which you
have sifted two teaspoonfuls of baking powder. Beat thoroughly for at
least five minutes; then stir in the well beaten whites of the eggs.
Bake in three or four layers. Put the layers together with soft icing,
to which you have added a cup of chopped nuts. The success of this cake
depends upon the flour used.
---Mrs. Roarer's New Cook Book, Sarah Tyson Rorer (Philadelphia: 1902)
(p. 619)
Source: foodtimeline
RED CABBAGE
1 package smoky link sausages
1 medium red cabbage
4 large tart apples
Salt to taste
1/2 cup vinegar
1/2 cup sugar
Shred cabbage and wash in a pan of cold water; drain. Slice sausage,
dice apples. Put all of the ingredients in a 3 quart saucepan. Bring to
a boil and simmer for 1 hour. Goes good with pork and turkey.
RED PARFAIT PIE
1 box strawberry gelatin
1/2 cup boiling water
1 pint hard vanilla ice cream
1-2 cups fresh or frozen strawberries
1 baked 9 inch pie shell
Dissolve gelatin in water. Add ice cream and barely blend. Add
strawberries and blend. Pour into baked pie shell and chill for several
hours.
RED HOT SALAD
2 cups boiling water
1/3 cup cinnamon candies
6 ounces Jello
2 cups applesauce
Dissolve candies in water over heat. Remove and dissolve Jello in
cinnamon water. Add applesauce; mix well. Pour into 1 1/2 quart mold.
Chill.
BEEF AND RED POTATO
CHILI
1 tablespoon oil
3/4 pound beef stew meat, cut into 1/2” cubes
1 medium onion, chopped
3 cups beef broth
1 can (14 1/2 or 16 ounce) whole tomatoes, drained & cut
1 can (8 ounce) tomato sauce
1 to 2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 cups cubed, unpeeled red potatoes
Topping:
1/2 cup dairy sour cream
Horseradish (opt.)
Heat oil. Add meat and onion, cook 5 to 6 minutes, or until meat is
browned, stirring frequently. Drain and add all remaining chili
ingredients, except potatoes. Reduce heat to medium; cover and cook 40
to 50 minutes, until meat is tender, stirring occasionally. Stir in
potatoes, cook 15 to 20 minutes, until potatoes are tender. Remove bay
leaf to serve. Ladle chili into bowls and top each with a dollop of
sour cream and horseradish. Serves 5.
RED CHERRY SAUCE
1/2 cup sugar
2 tablespoons cornstarch
1 can pitted dark cherries
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/2 cup Port wine
2 tablespoons butter
Mix sugar with cornstarch. Drain cherries and stir juice into
cornstarch mixture; cook over low heat until mixture is thickened and
smooth. Add cherries, lemon rind, lemon juice, wine and butter. Serve
warm over ice cream. 4-6 servings.
MOM'S CRISPY CHICKEN
WITH RED POTATOES
4 medium red potatoes
1 egg
3 tablespoons water
1 cup corn flake crumbs
8 (about 4 1/2 oz. ea.) skinned chicken thighs
1 teaspoon dried sage or tarragon
1 teaspoon salt
1 teaspoon pepper
1/2 cup prepared barbecue sauce
1/4 cup honey
1/4 cup prepared yellow mustard
Heat oven to 375 degrees. Pierce potatoes with tines of forks;
microwave on high 8 minutes. Meanwhile, in shallow dish beat egg with
water; place corn flake crumbs in another shallow dish. Dip chicken
pieces into egg, then crumbs, to coat completely. Coat rimmed baking
sheet with vegetable cooking spray; place chicken on sheet. Cut
potatoes into 1-inch chunks; place on sheet with chicken. Coat potatoes
with cooking spray; sprinkle with sage. Season chicken and potatoes
with salt and pepper. Bake about 40 minutes, until juices run clear
when chicken is pierced and potatoes are golden brown. Meanwhile, to
make sauce: In bowl, mix barbecue sauce, honey and yellow mustard.
Cook raspberries with 3/4 cup sugar. Heat milk and pour over bread
crumbs. Add 1/2 cup sugar and the butter. Cool slightly; stir in beaten
egg yolks. Pour into a buttered 9 inch tube pan. Bake at 350 degrees
until firm when tested - 20 to 25 minutes. Pour cooked raspberries over
custard; top with beaten egg whites mixed with the 6 tablespoons of
sugar. Bake at 225 degrees for 5-10 minutes or until brown.
RANCH POTATO
CASSEROLE
6 to 8 medium red potatoes
1/2 cup sour cream
1/2 cup prepared ranch dressing
1/4 cup bacon bits or cooked crumbled bacon
2 tablespoons minced parsley
1 cup shredded Cheddar cheese
Topping:
1/2 cup shredded Cheddar cheese
2 cups lightly-crushed corn flakes
1/4 cup melted butter
Cook potatoes until tender; quartered and set aside. Combine sour
cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in
greased 9×13-inch pan. Pour sour cream over potatoes and gently toss.
Top with topping. Bake at 350 degrees 40 to 45 minutes.
RED GRAPE SORBET
4 cups seedless red grapes, chilled
1/3 cup granulated sugar
2 tablespoons lemon juice
Process the grapes and sugar in a food processor or blender for 2 to 3
minutes, until the sugar is completely dissolved and the grape skins
are pulverized. Press the mixture through a fine-mesh sieve and discard
the solids. Stir the grape puree with the lemon juice and freeze the
mixture in an ice-cream maker according to the manufacturer's
instructions.
RED PEPPER RICE
1 1/2 cup water
1/2 cup canned tomato juice
1 cup uncooked white rice
1 teaspoon dried basil
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 roasted red peppers, drained and coarsely chopped
14 ounces marinated artichoke hearts, drained and quartered
½ cup finely chopped red onion
2 1/4 ounces ripe olives, sliced
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1/2 teaspoon ground black pepper
2 tablespoons fresh Parmesan cheese, grated
Combine water, tomato juice, rice, basil, oregano and salt in a 3-quart
saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and
simmer for 15 minutes or until rice is tender and liquid is absorbed.
Stir in artichokes, red peppers, red onion, olives, parsley, lemon
juice and black pepper. Cook 5 minutes longer or until thoroughly
heated. Sprinkle with cheese.
CHICKEN WITH MUSTARD
ONION SAUCE
1 tablespoon butter
3 chicken breast halves, boned & skinned
1 pinch ground black pepper
1 medium red onion, sliced
1 tablespoon dried parsley
1/2 cup applesauce
1/4 cup dry white wine
2 tablespoons Dijon-style mustard
1/4 cup half-and-half cream
1/2 cup chopped walnuts
Melt the butter in a skillet over medium heat. Season the chicken on
both sides with pepper; cook the chicken breasts in butter for about
7-8 minutes on each side. Chicken should no longer be pink in the
center and the juices should be clear. Remove the breasts from the
skillet and set aside.
In a bowl stir together the red onion, parsley, applesauce, wine,
mustard, and half-and-half. Pour mixture into the skillet and bring the
mixture to a boil; stirring while cooking for about 5 minutes. Return
the chicken to the pan; add the walnuts. Allow to cook until the
chicken is warm, 3 to 5 minutes.
SEARED SCALLOPS WITH
RED
GRAPEFRUIT-AVOCADO SALAD
2 large red grapefruits, peeled and sectioned (1 1/2 cups)
1 medium avocado, peeled and thinly sliced
2 tablespoons champagne or white wine vinegar
2 tablespoons olive oil, divided
2 teaspoons minced shallot
1 1/2 teaspoons thyme leaves, divided
1/4 plus 1/8 teaspoons salt, divided
1/8 teaspoon black pepper
1/2 teaspoon ground ginger
1 pound large sea scallops (about 12)
1 package (5 ounces) baby spinach leaves
Gently toss grapefruit segments and avocado slices in medium bowl. Set
aside. Mix vinegar, 1 tablespoon of the olive oil, shallot, 1/2
teaspoon of the thyme, 1/8 teaspoon of the salt and pepper in small
bowl with wire whisk until well blended. Set aside.
Mix remaining 1 teaspoon thyme, ginger and remaining 1/4 teaspoon salt
in small bowl. Coat scallops evenly on both sides with spice mixture.
Heat remaining 1 tablespoon oil in large skillet on medium-high heat.
Add scallops; cook 6 to 8 minutes or until scallops are golden brown,
turning once.
Divide spinach evenly among 4 serving plates. Top each with scallops
and grapefruit mixture. Drizzle each salad with about 1 tablespoon of
dressing. Serve immediately.
RED RASPBERRY ANGEL
PIE
1/2 cup sugar
1/3 cup water
2 egg whites, stiffly beaten
2 teaspoons gelatin
2 tablespoons cold water
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 pint heavy cream, whipped
1 baked pie shell, 9 inch.
1 cup sieved fresh or frozen raspberries
1/3 cup sugar
1 tablespoon cornstarch
Boil 1/2 cup sugar and 1/3 cup water to soft ball stage (235 degrees).
Pour syrup in fine stream over stiffly beaten egg whites, beating
constantly. Soften gelatin in 2 tablespoons cold water; dissolve over
hot water. Combine with egg white mixture. Beat 1 minute. Add salt and
lemon juice. Cool. Fold whipped cream into egg white mixture. Pour into
pie shell; chill until set.
Topping: Press raspberries through sieve; add enough water to make 1 c
up. Gradually blend with 1/3 cup sugar and cornstarch. Stir constantly
over medium heat until thick and clear. Cook 10 minutes on low heat.
Cool and spread over pie.
IRISH RED POTATO
SUPPER
3 medium red potatoes
1 cup chopped cabbage
1/4 cup butter or margarine
1/2 cup light cream
1/2 teaspoon salt
1/4 teaspoon pepper
6 cooked bratwurst
Cook potatoes and cabbage separately in salted boiling water until
tender; drain. Using a blender or food processor, puree potatoes and
cabbage with butter and cream until smooth. Season with salt and pepper.
Cut bratwurst into 1 inch pieces. Arrange pieces in a 2 quart
casserole, reserving 1/2 cup for topping. Spoon potato mixture into
casserole. Top with remaining bratwurst pieces. Bake at 350 degrees for
20 to 30 minutes or until heated through. Makes 6 servings.
RED RIVER VALLEY
CHEESE TOPPED POTATOES
4 red potatoes
1 cup Sour Cream
8 ounces cream cheese (softened
2 tablespoons onion (minced)
2 tablespoons horseradish
1 tablespoon lemon juice
1 teaspoon salt
3/4 cup Cheddar (shredded)
1/8 cup bacon bits
Bake unpeeled potatoes at 400 degrees for 60 to 70 minutes, until
tender. Combine sour cream, cream cheese and mix until smooth. Add
remaining ingredients except cheddar and bacon bits. Slice potatoes in
half lengthwise. Top with cheese and bacon.
RED BEANS
2 large onions, chopped
1 garlic clove, minced
1/4 cup bacon drippings
1 whole ham hock
1 package (16 ounce) red beans
1 cup cubed ham
1 can (16 ounce) tomatoes
2 tablespoons chili powder
1 bay leaf
1 teaspoon thyme
Salt and pepper to taste
Pinch of sugar
In a heavy pot, saute onions and garlic in bacon drippings. Add ham
hock, beans and enough water to cover. Add remaining ingredients; then
add 2 cups cans of water. Cook, uncovered for 6 hours. If you soak
beans overnight, cook about 4 hours. Stir occasionally and add more
water if needed. If thickening is needed, remove 1/2 cup beans, mash
thoroughly and return to pot. Dish should be thick and meaty. Serve
over rice with salad and corn bread.
RED ENCHILADA SAUCE
1 tablespoon canola oil
2 garlic cloves (minced)
1/2 teaspoon oregano
3 tablespoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water
In a large saucepan over medium heat, heat oil. Add garlic and stir fry
for 30 seconds. Add oregano, basil, chili powder, ground black pepper,
salt, cumin, parsley, salsa, and tomato sauce. Mix well. Stir in the
water.
RED SAUCE POT ROAST
2 cans (28 ounce) crushed tomatoes
3 cans (18 ounce) tomato paste
2 1/2 paste cans water for each can of paste
1 teaspoon oregano
2 tablespoons fresh basil
1 teaspoon fresh-ground black pepper
4 garlic cloves, chopped
1 onion, chopped and sauteed in olive oil
2 teaspoons salt
3/4 cup Parmigiano
1 small pot roast - about 2 pounds
Using extra Virgin Olive Oil, saute the chopped onion for 10 minutes on
medium heat. Throw 3/4 of the onion into a 12 quart pot with all the
other ingredients except cheese and meat. Cook the sauce on Med/Med Hi
until it boils (when bubbles are seen) and then turn down the heat to
Lo/Med. If you are using the pot roast, first brown on both sides and
place in sauce pot. Simmer for 50-60 minutes uncovered and stir
frequently. Add cheese and cook for at least another hour. The longer
the better to reach the finest of flavor. Remove roast and serve sauce
on pasta of choice. Slice roast and serve on the side.
RED ALFREDO SAUCE
4-5 fresh tomatoes, chopped into large chunks
1 medium onion
2 garlic cloves, chopped (or 1 tablespoon garlic powder)
3 tablespoons dried basil
Vegetable or canola oil
2 tablespoons flour
1/2 cup milk
Place onion, tomato, garlic and basil in a non-stick pan and saute in a
bit of oil, add flour, mix thoroughly and then add milk. Heat to blend
sauce to desired thickness and top pasta of choice.
RED DELICIOUS
APPLES-CARAMEL FONDUE
1 package (14 ounce) caramels
1/4 cup evaporated milk or half and half
1 tablespoon butter or margarine
3 medium (about 1 pound) Red Delicious apples, cut into bite size pieces
1/2 cup chopped peanuts or pecans
Combine caramels, milk and butter in a 1-quart microwave-safe measure
or bowl. Microwave on high, 2 to 3-1/2 minutes. Pour mixture into
1-quart fondue pot. Serve, heated, with cut apples and skewers for
dipping apples into fondue then into nuts.
RED ROCKS HAM ROLLS
2 cups cubed ham
3/4 pound grated Cheddar cheese
1 onion, chopped
1 can (4 ounce) ripe olives, chopped
1 can (4 ounce) green chilies, chopped
1 can (8 ounce) tomato juice
2 tablespoons fresh lemon juice
10-12 hard rolls
Mix all ingredients, except rolls, set aside. Slice tops off rolls,
scoop out inside(save for bread crumbs) and fill with the ham mixture.
Replace tops and wrap individually in foil. Bake 1 hour at 275 degrees.
Serve or take to a picnic lunch in a Styrofoam cooler.
RASPBERRY-BLUEBERRY
PIE
1 uncooked pie shell - 9 inch
1 package frozen raspberries, thawed
1 package frozen blueberries, thawed
1/4 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
2/3 cup mixed berry juice
Line pie pan with pastry; chill until filling is prepared. Drain
berries and measure 2/3 cup juice. Put berries in shell. Make a smooth
paste of flour, sugar, cinnamon and berry juice. Pour over berries.
Bake 10 minutes at 425 degrees; reduce heat to 350 degrees and bake
25-25 minutes longer. Cool.
RUBY RED RING
1 1/2 tablespoon unflavored gelatin
1/4 cup cold water
2/3 cup Sugar Twin
1/2 cup lemon juice
1 tablespoon vinegar
1 1/2 tablespoons horseradish
Dash of celery salt
1/8 teaspoon salt
1 3/4 cup boiling water
1 cup diced celery
3/4 cup fine chopped cabbage
3/4 cup shoestring beets
1/2 pint plain yogurt
1/2 cucumber, grated
Salt and pepper to taste
Paprika
Soften gelatin in 1/4 cup cold water. Combine, Sugar Twin, lemon juice,
vinegar, horseradish, and salts with 1 3/4 cups boiling water. Chill
until partially set; fold in vegetables and pour into 1 quart mold.
Chill until firm.
TOMATO SOUP CAKE
1/2 cup shortening
1 cup sugar (can substitute 3/4 cup honey)
1 cup tomato soup, undiluted
1 teaspoon baking soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon nutmeg
1 cup raisins
1 cup chopped walnuts
Blend the shortening with sugar. Stir baking soda into tomato soup and
add to shortening/sugar mixture. Sift dry ingredients and add the
mixture. Stir in raisins and walnuts. Pour into greased and floured 13"
by 9" cake pan and bake at 350 degrees for 50-60 minutes. Frost with a
Cream Cheese Frosting.
RASPBERRY MIST
18 macaroons
1/2 cup blanched almonds
3/4 pound white grapes
1 1/2 cup heavy cream
3 cups crushed raspberries
Put macaroons and almonds through food chopper. Crush white grapes,
pour juice over macaroons and almonds. Whip 3/4 cups cream until it
begins to thicken and holds shape; fold into macaroon mixture. Arrange
in 6 sherbet glasses. Cover with raspberries; chill. Serve with
remaining cream.
ROSY RED CREAM
FROSTING
2 envelopes unflavored gelatin
1 package (10 ounce) frozen strawberries, drained
1 pint heavy cream
1/4 cup sugar
Red food coloring
Angel food cake
Dissolve gelatin in small amount of strawberry juice. Heat remaining
juice; add to gelatin. Whip cream; fold in sugar and berries. Add drop
of red food coloring. Drip cool gelatin mixture into cream. Frost and
fill center of cake. Decorate with whole berries. Refrigerate several
hours before serving.
BAKED RED SNAPPER
w/SOUR CREAM STUFFING
1 3-4lb whole red snapper
1 1/2 teaspoon salt
Sprinkle washed and dried fish inside and out with salt. Place in a
buttered baking dish which stuffing is being made.
Sour Cream Stuffing
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup melted butter
1 quart bread crumbs or cubes
1/2 cup sour cream
1/4 cup lemon, peeled, seeded and diced with juice
2 tablespoons lemon rind, yellow part only
1 teaspoon paprika
1 teaspoon salt
1/2 cup warm water
Preheat oven to 350 degrees. Cook celery and onion in half the melted
butter until onion is clear. Combine with bread crumbs, sour cream,
lemon,juice, rind and seasonings. Toss lightly. Stuff the fish loosely.
Close opening with toothpicks or skewers. Coat outside of fish with
remaining 1/4 cup melted butter. Pour 1/2 cup warm water in bottom of
baking dish, add fish and bake uncovered in preheated oven for 40 to 60
minutes or until fish flakes. Baste occasionally.
RED GRAPE SMOOTHIE
2 cups organic red seedless grapes
1 cup vanilla soy milk
1 cup plain yogurt
6 ice cubes
1 tablespoon brown sugar
Rinse and chill grapes for about 30 minutes. Combine 1 1/2 cups grapes
with remaining ingredients in blender. Process on pulse for 20 to 25
seconds. Change setting to mix or smoothie for about 10 more seconds,
or until smooth. Add remaining chilled grapes for an extra treat at the
bottom. Serves 4.
RED BEANS AND RICE
1 package (16 ounce) red kidney beans
2 large onion
3 celery stalks, with leaves, chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
2 bay leaves
1 ham bone
4 teaspoons salt
1 1/2 teaspoons black pepper
1/2 teaspoon red pepper
1 teaspoon Tabasco
3 tablespoons Worcestershire sauce
Cover beans with water and soak overnight. If needed, add more water to
keep beans covered. Drain and put in an iron Dutch oven or heavy pot.
Add remaining ingredients and enough water to cover by about 2 inches.
Cook slowly for about 2 hours, stirring occasionally. Adjust seasoning
to suit your taste. Mash some of the beans to make gravy thicker and
richer. Serve over rice.
APPLE CHIPS w/ RED
DELICIOUS CHEESE DIP
For the Chips:
1 cup sugar
1 cup water
2 Granny Smith apples, cored and sliced in 1/8" rings
For the Dip:
1/4 cup crumbled bleu cheese
1/4 cup cream cheese, softened
1/4 cup heavy cream
1/4 cup diced celery
1/4 cup diced Red Delicious apples
For the chips:
Preheat oven to 170 degrees. Heat sugar and water in saucepan over
medium heat until sugar is dissolved and it boils. Remove from heat and
place apple rings in liquid for 20 seconds. Remove slices and arrange
on lightly greased baking sheet. Cook for 2 hours, or until chips are
crispy. Cool. Extra chips can be stored in an airtight container.
For the dip:
Combine bleu cheese, cream cheese and cream in mixing bowl. Beat with
electric mixer or by hand until smooth. Stir in celery and apples with
spatula. Serve with apple chips.
RED BELL PEPPER SOUP
2 cups chopped red pepper
1 cup chopped leeks
4 tablespoons butter
1/2 cup chicken stock
2 cups buttermilk
Salt
White pepper
In a covered cast iron skillet, saute peppers and leeks in butter over
low heat for 15 minutes or until soft but not brown. Add chicken stock,
bring to a boil and simmer, partially covered, for about 10 minutes.
Puree in food processor until smooth. Cool. Add buttermilk and chill
until very cold. Season to taste with salt and pepper.
RED CHERRY NUT ANGEL
CAKE
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1 1/2 cups sugar
1 cup flour
1 teaspoon vanilla
1/4 cup hazel nuts, chopped fine, pecans will do
1/4 cup maraschino cherries, chopped fine
Red coloring
Add salt to egg whites and beat until frothy. Add cream of tarter and
beat until egg whites stand in peaks. Sift sugar once, add to egg
whites beating well until a meringue is formed. Sift flour once, add
vanilla and gradually fold in flour. Place 1/2 of batter in an
ungreased angel cake pan and sprinkle with the nuts. Divide remaining
batter in half and to one portion add the finely chopped cherries and
enough red coloring to make a pretty red color. add this layer to the
one in the pan and cover with the remainder of white batter. Bake one
hour at 325 degrees.
RED CABBAGE WITH
SAUSAGE
1 hard head of red cabbage
1 pint beef stock
1/8 teaspoon mace
3/8 teaspoon pepper
Salt
2 tablespoons sharp vinegar
1 tablespoon butter
1 tablespoon flour
1/2 pound link sausage
Trim cabbage and shave in thin slices. Place in saucepan, add stock and
season with salt and pepper. Cover and let simmer gently until cabbage
is tender. 15 minutes before removing from fire, add vinegar and
thicken with butter and flour rubbed to a paste. While cabbage is
cooking, boil sausage until tender. Serve cabbage with sausages
arranged about it in a decorative manner.
PEARS IN SWEET RED
WINE
6 pears
1 1/4 cups sugar
2 cups sweet red wine
1 cinnamon stick
1 1/4 cups water
Place pears in boiling water for 2 - 3 minutes then remove from the
water and place under the cold water. When the pears are sufficiently
cooled remove the peel. Meanwhile put the sugar, wine, water and
cinnamon stick in a pan over a medium heat when it starts to boil add
the pears and simmer slowly until the pears become soft. When the pears
have softened remove them from the liquid and place them in a glass
bowl. Leave the liquid simmering a bit longer until it reduces then
pour over the pears. Can be served warm or cooled in the fridge.
RED PLUM COBBLER
Fruit filling:
3 cups pitted, sliced red plums (including juice)
1 cup granulated white sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon salted butter
1/2 teaspoon ground cinnamon
For the crust:
2 cups biscuit mix, such as Bisquick
2 tablespoons granulated white sugar
2/3 cup whole milk
For the garnish:
2 tablespoons whole milk
2 tablespoons coarse sugar crystals
For the filling:
Preheat oven to 400 degrees. Spray a 9-inch by 9-inch baking dish with
no-stick spray and set aside.
Combine the plums, 1 cup sugar and cornstarch in a 2-quart saucepan.
Add the water and stir over medium heat until the mixture comes to a
boil. Remove the fruit filling from the heat and stir in the butter and
cinnamon. Pour the filling into the prepared pan. Place the pan in the
oven while you prepare the crust.
For the crust:
Combine the biscuit mix, sugar and milk in a medium bowl. Beat until
the ingredients form a soft dough. Remove the fruit mixture from the
oven. Drop the biscuit dough by spoonfuls onto the hot fruit filling.
Brush the biscuits with the 2 tbsp. milk and sprinkle with the coarse
sugar. Return the pan to the oven and bake 25 minutes or until the
biscuits are brown and the filling is bubbling. Serve warm in bowls
with scoops of vanilla bean ice cream. Serves 6-8.
Note: Make sure filling is hot before putting biscuits on.
AMBER BEER RED BEANS
AND RICE
1 pound red beans cooked
1/2 pound ham diced
1/2 pound hot link sausages diced
1 medium onion diced
1 tablespoon creole seasoning
2 bottles amber beer
1/2 cup celery diced
1/2 cup red bell pepper diced
In a crockpot or a heavy 3 quart pan place all the ingredients except
the beans to a boil and simmer for an hour or two. Add the beans and
simmer for another hour or two. Mash a few of the beans with a spoon to
thicken the liquid.
RED PEAR MOUSSE
3 very large ripe pears or 6 smaller ripe pears
1/2 cup butter, melted
1 cup sugar
2 tablespoons fresh lemon juice
1/4 cup brandy
1 cup heavy cream
Peel and core pears and chop coarsely. Place pears in pot with sugar
and butter and lemon juice and cook and stir over low heat 15 to 20
minutes. Let cool slightly and place in blender and puree smooth. Add
the brandy and mix well. Cool completely.
Whip heavy cream and blend into cooled pear mixture. Chill well for
several hours. Serve in dessert glasses and garnish with a mint sprig.
Or serve to garnish chocolate cake.
ANDOUILLE SMOKED
SAUSAGE IN RED GRAVY
6 tablespoons unsalted butter
1 1/2 lb Andouille smoked sausage cut in 2-inch pieces
2 cups onions, chopped
1 1/2 teaspoon Cayenne pepper
3/4 teaspoons salt
1/2 cup chopped celery
1/2 cup green pepper, chopped
1 teaspoon minced garlic
8 teaspoons tomato sauce
1/2 cup green onions, chopped, tops and all
1/4 cup chopped parsley
6 1/2 cup pork or beef stock, divided
1 cup onions, chopped
Melt butter in Dutch oven. Add sausage, cover, and cook without
stirring about 7 minutes. Turn over and sprinkle 2 cups of onions on
top. Cover and cook another 7 minutes. Should be dark brown sediment on
pan bottom. Add 3/4 cup of stock and scrape bottom. Add pepper and
salt, stirring, scraping, and turning. Cover and cook 2 minutes,
scraping once. Add celery, green peppers and garlic. Cover and cook 3
minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes,
scrapping occasionally. Add 1/2 cup onions. Cook 8 minutes until large
puddles of oil have broken out and tomato mixture is thick. Stir only
if sticking. Add parsley and 1/2 cup of the green onions. Add 3-1/4 cup
more stock and scrape. Cook 20 minutes until liquid is thick dark red
gravy. Stir occasionally. Stir in remaining stock and onions. Bring to
boil, reduce heat, and simmer, stirring frequently, about 14 minutes,
until gravy is noticeably thicker but still juicy. Remove from heat and
serve immediately.
APPLE BUTTER WITH
RED HOTS
9 cups apples, peeled and slices
7 cups sugar
1/2 cup vinegar
9 ounces red hot candies
Cinnamon to taste
Combine all of above ingredients and simmer for 20 minutes. Store in
refrigerator.
RED ONION TURKEY
SALAD
4 cups shredded turkey
2 celery stalks, sliced
1/2 cup red onion
3/4 cup chopped walnuts
2 small tart green apples, cored and diced
1/4 cup chutney
4 ounces Neufchatel cheese
1/4 cup plain yogurt
1 tablespoon lemon juice
1 to 2 teaspoons Dijon style mustard
Cayenne pepper to taste
1/4 cup raisins
In large serving bowl, combine first five ingredients. In a small bowl,
stir remaining ingredients together, except cayenne pepper. Pour
dressing over salad; mix lightly. Season with cayenne pepper.
Refrigerate until chilled. Serves 8.
CHERRY PARTY PIE
1 1/4 cups boiling water
1 small box cherry Jello
1 pint cherry ice cream
1 prepared graham cracker crust
Stir boiling water into gelatin for at least 2 minutes or until
completely dissolved. Stir in ice cream until melted and smooth.
Refrigerate 15 to 20 minutes or until mixture is very thick and will
mound. Spoon into crust and refrigerate 2 hours or until firm.
RED PLUM CHICKEN
1 fryer chicken (3 pounds) quartered
1/4 pound fresh, ripe plums, peeled, pitted and coarsely chopped
1/2 cup Teriyaki glaze
1 tablespoon packed brown sugar
Rinse chicken under cold water; pat dry with paper towels. Place plums
in blender and process on low speed until smooth. Combine with Teriyaki
glaze and brown sugar. Set aside. Place chicken on grill and cook 20
minutes, turning occasionally. Brush with glaze and cook 15 minutes
longer or until chicken is no longer pink in center. Brush frequently
with remaining glaze.
WATERMELON ICE
4 cups seeded watermelon chunks, 1 inch
1/4 cup frozen unsweetened pineapple juice concentrate, thawed
2 tablespoons fresh lime juice
Place melon chunks in layer in plastic freezer bag; freeze until firm,;
about 8 hours. Place melon in food processor and let stand 15 minutes
to soften slightly. Add pineapple juice and lime juice. Process until
smooth, frequently scraping down sides of container. Spoon into
individual dessert dishes.
RASPBERRY GLAZED
TURKEY
1/2 cup seedless red raspberry jam
6 tablespoons raspberry vinegar
1/4 cup Dijon mustard
4 small turkey breast tenderloins
Stir together jam, vinegar and mustard. Bring to a boil over high heat.
Cook and stir 3 minutes. Reserve about ½ cup of glaze; coat turkey with
some of remaining glaze. Set turkey on rack In broiler pan; broil about
4 inches from heat for 15 to 20 minute or until no longer pink in
center. Turn and baste once with remaining glaze. Slice crosswise and
serve with reserved glaze.
CHERRY TOPPED
CHEESECAKE PIE
1 package (8 ounce) cream cheese, softened
1 can (14 ounce) sweetened condensed milk
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 ready made graham cracker crust (6 ounce)
1 can (21 ounce) cherry pie filling, chilled
In large bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk, beat until smooth. Stir in lemon and vanilla; pour into
crust and chill at least 3 hours. Top with cherry pie filling and serve.
MUSTARD GRILLED RED
SNAPPER
1/2 cup Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon ground red pepper
4 red snapper fillets – about 6 ounces each
Spray grill with nonstick spray. Combine mustard, vinegar and red
pepper in small bowl; mix well. Coat fish thoroughly with mustard mix.
Place fish on grate and grill, covered for 8 minutes or until fish
flakes easily when tested with fork. Turn halfway through grilling
time. Serve with parsley sprigs and red peppercorns if desired.
CHERRY TOPPED
CHEESECAKE PIE
1 package (8 ounce) cream cheese, softened
1 can (14 ounce) sweetened condensed milk
1/3 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 ready made graham cracker crust (6 ounce)
1 can (21 ounce) cherry pie filling, chilled
In large bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk until smooth. Stir in lemon and vanilla; pour into crust
and chill at least 3 hours. Top with cherry pie filling and serve.
SOUR CREAM SALAD
1 package (3 ounce) cherry Jell-0
1/2 cup sugar
1 cup sour, pitted cherries
1 small can crushed pineapple
1/2 cups nuts
Drain juice from cherries and pineapple. Add enough water to make 2
cups and heat. Dissolve gelatin in juices. Let cool until partially
set. Add cherries, pineapple, nuts and sugar and chill.
EASY RED SALAD
2 packages (3 ounce) raspberry gelatin
2 cups boiling water
1 cup cold water
1 cup crushed pineapple, drained
2 small oranges, cut in small pieces
2 cans (1 pound) whole cranberry sauce
1/3 cup chopped nuts
Combine gelatin and boiling water; stir until gelatin is dissolved. Add
cold water and chill until partly congealed. Fold in remaining
ingredients, chill until set.
TAPIOCA WINE PUDDING
1 cup large pearl tapioca
1 1/2 cups water
1 cup sweet syrup drained from a can of fruit
1/2 cup sweet red wine
2 tablespoons sugar
Whipped or plain cream
Soak tapioca overnight; then add 1 cup syrup, wine and sugar. Cook
slowly 30 to 45 minutes or until clear. Chill and serve with cream.
WINE SAUCE
1 cup sugar
1/2 cup butter
1 well beaten egg
3/4 cup red wine
Dash of nutmeg
1/2 teaspoon lemon extract
Combine sugar and butter. Add egg, wine, nutmeg and sugar. Mix and
before serving, set in a bowl of hot water until warm. Do not cook.
Stir until well blended. Especially good over bread pudding or rice
pudding.
RED BEET CELERY RING
1 cans (16 ounce) plain beets
2 small grated onions
2 teaspoons prepared horseradish
2 teaspoons salt
1 teaspoon celery salt
1/4 cup tarragon vinegar
2 packages (3 ounce) lemon Jell-O
1 cup thin sliced celery
Drain beets, reserving juice, and cut into narrow strips. Add onions,
horseradish salt, celery salt and vinegar. Marinate. Heat beet juice
plus enough water to equal 3 3/4 cups. Dissolve gelatin in heated
liquid. Chill until partially set. Fold in celery and beet mixture.
Chill in 2 quart ring mold. Serve with 1/2 cup mayonnaise seasoned with
1/2 teaspoon curry powder.
RED PEAR PIE
5 soft, ripe, red pears, peeled and sliced
3/4 cup sugar mixed with 1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla
Double crust for 1 pie
Fill unbaked pie shell with fruit mixture; dot with butter. Put strips
of pastry crisscross over top. Bake at 350 degrees for about 30 minutes
or until browned.
BEET GNOCCHI
w/ROSEMARY
3 small beets, trimmed
1 pound fresh ricotta cheese
1 large egg
3/4 cup freshly grated Parmesan cheese
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 1/2 cups flour, divided, use more if needed
1/2 cup (1 stick) unsalted butter
8 3-inch-long fresh rosemary sprigs
Additional freshly grated Parmesan cheese
Preheat oven to 450 degrees. Wrap beets in foil and roast until tender,
about 1 hour. Cool 15 minutes. Slip skin off beets; discard skins.
Coarsely grate beets. Place 3/4 cup grated beets in large bowl (reserve
remaining beets for another use). Stir in ricotta, egg, 3/4 cup
Parmesan cheese, salt and pepper. Mix in 1 cup flour.
Lightly dust baking sheet with flour. Place remaining 1/2 cup flour in
small bowl. Using tablespoon measure as aid, scoop dough into rounds;
transfer to bowl with flour, then roll each into 1 1/2 inch log. Hold
in palm of hand and gently press centers with fingertips to make slight
indentations. Transfer gnocchi to prepared baking sheet.
Melt butter with rosemary sprigs in heavy large skillet over medium
heat. Cook until butter begins to brown, about 3 minutes. Set aside.
Working in batches, cook gnocchi in large pot of simmering salted water
until gnocchi float to surface, about 2 minutes. Continue to cook 1 1/2
minutes longer. Using slotted spoon, transfer gnocchi to skillet with
butter and rosemary. Heat butter and gnocchi over medium heat, stirring
gently to coat. Transfer to plate; sprinkle generously with additional
Parmesan cheese and serve.
SLOW BEEF IN RED WINE
3 pounds chuck steak, cut into bite sized pieces
5 garlic cloves, sliced
2 stalks celery, chopped
2 cups red wine
1 cup chopped tomatoes
1 tablespoon olive oil
1/2 pound shallots, peeled
1/2 pound bacon, cut into pieces
1/2 pound mushrooms, trimmed
3 teaspoons corn flour
Sea salt
Black pepper
2 tablespoons fresh parsley, chopped
Place steak, garlic, celery and wine in a large bowl, cover and set
aside in the fridge to marinate for at least 3-4 hours, or overnight.
Preheat oven to 325 degrees. Place beef and marinade and tomatoes in a
large ovenproof dish, cover and place in oven for 2 hours.
Heat oil in a large frying pan over medium-high heat. Add shallots and
cook, stirring occasionally, for 5 minutes or until golden. Add bacon
and mushrooms and cook for a further 3-4 minutes or until bacon is
crisp. Mix corn flour mixture and stir until well combined. Return to
the oven for a further 20 minutes. Remove, season with salt and pepper
and add parsley.
NOT SO RED VELVET
CAKE
9 ounces softened butter
4 eggs
6 ounces bittersweet chocolate cut into small pieces
1 2/3 cups packed brown sugar
1 cup granulated sugar
1 tablespoon vanilla
3 1/4 cups cake flour
3/4 cup cocoa powder
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon cider vinegar
1 cup buttermilk
2 1/4 cups pureed cooked beets (fresh is best but canned can be used)
Let butter sit out until soft and take eggs out of the refrigerator and
bring to room temperature. Melt chocolate in the microwave until
smooth. Heat for 60 seconds and then, if needed, in 20-second
intervals. Let chocolate cool. Preheat oven to 325 degrees and
liberally grease two 9 inch cake pans and coat with flour. Shake off
excess flour.
In the mixer with whisk attachment, cream the butter, eggs, sugars, and
vanilla. Whip for 5 minutes. Slowly drizzle in the melted chocolate. In
a separate mixing bowl, sift the flour, cocoa, and baking soda. Add the
salt to the mixture and mix with hands to incorporate the cocoa powder
and flour to an even-colored mix. Add the tablespoon of cider vinegar
to the buttermilk.
On the lowest speed of the mixer, add the flour and the
buttermilk-vinegar mixture to the batter alternatively as follows: 1/3
of the flour, then 1/2 of the buttermilk, 1/3 of the flour, 1/2 of the
buttermilk, and then the remaining flour. Mix to incorporate. Add the
beet puree and mix to incorporate. Divide the batter between the cake
pans. Bake at 325F until a toothpick comes clean out of the center.
Cool for 10 minutes and then flip out onto parchment-lined plates to
cool completely. If they are not going to be assembled into a cake,
wrap with plastic. Frost when cool.
SPICED RED CABBAGE
1/4 cup chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and
finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala - see recipe below
1/2 cup red wine vinegar
1/2 cup ruby port or 1/2 cup Madeira wine
1/2 cup brown sugar or 1/2 cup real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)
Cook the bacon in a large skillet or dutch oven over low heat, stirring
occasionally until it has rendered its fat, about 10 minutes for the
bacon. Add the onion, ginger, and cinnamon stick, increase the heat to
medium, and cook, stirring occasionally for about 5 minutes, until the
onion has softened. Add the cabbage, stirring and cooking over medium
heat until some of the bits are slightly browned and caramelized, about
10 minutes. Add the marjoram, garam masala, vinegar, and port or
Madeira, and stir well. At this point add the optional bay leaf, whole
clove, and chopped apple.
Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours,
stirring occasionally to make sure the cabbage is not sticking to the
bottom of the pan. Remove the lid and cook, stirring frequently, for 15
minutes. Stir in the brown sugar (or maple syrup) and cook for 15
minutes longer, or until most of the liquid has cooked away. Remove the
cinnamon stick and bay leaf before serving.
1/2 cup flour
6 pork chops
2 tablespoons olive oil
1 cup chicken broth
1 medium onion, chopped
2 garlic cloves
1/2 cup red wine
2 tablespoons tomato paste
1/2 teaspoon pepper
2 tablespoons lime juice
Coat chops with flour. Cook in hot oil over medium-high heat til
browned. Remove chops and add broth, onion and garlic to skillet. Bring
to a boil, then reduce heat and simmer 2 minutes. Add wine to skillet
with tomato paste. Return chops to skillet. Sprinkle with pepper, cover
and simmer 10 minutes or until chops are cooked through. Drizzle with
lime juice and serve.
RED WINE GELATIN
DESSERT
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup sugar
1/4 teaspoon salt
1 cup red wine
3/4 cup fresh orange juice
1 tablespoon fresh lemon juice
Whipped cream for garnish
Sprinkle gelatin into water in a small bowl. Add sugar and salt. Heat
wine and pour into gelatin. Stir until solids are dissolved. Add orange
juice and lemon juice. Pour into 4 stemmed glasses. Chill until firm.
Top with a dollop of whipped cream before serving.
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Heart
Healthy
RED DELICIOUS APPLE WITH DIP
8 ounces fat-free cream cheese
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
2 tablespoons chopped peanuts
1/2 cup orange juice
4 apples, cored and sliced
Place the cream cheese on the counter to allow it to soften, about 5
minutes. Combine the brown sugar, vanilla and cream cheese in a small
bowl. Mix until smooth. Stir in the chopped peanuts. Place the apples
in another bowl. Drizzle orange juice over the apples to prevent
browning. Serve the sliced apples with the dip. Serves 4.
1/4 cup fresh orange juice
1/2 cup fresh lime juice
1/2 teaspoon grated orange zest
1/2 teaspoon grated lime zest
3 shallots or 1/2 red onion, chopped (about 1/4 cup)
2 tablespoons olive oil or canola oil
1 small whole red snapper, about 1 1/2 pounds, cleaned and scaled, head
and tail left on
2 garlic cloves, coarsely chopped
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 small leek, including tender green top, halved lengthwise and cut
crosswise into 1 1/2-inch pieces
2 large tomatoes, cut crosswise into slices 1/2-inch thick
In a shallow glass baking dish, make a marinade by combining the orange
and lime juices, orange and lime zests, shallots, and 1 tablespoon of
the oil. Score the skin of the fish in a diamond pattern. Add the fish
to the marinade and turn once to coat. Cover and refrigerate for 30
minutes, turning the fish occasionally. Preheat the oven to 425
degrees. Lightly coat a shallow baking dish with cooking spray.
In a blender or small food processor, combine the garlic, basil, mint,
thyme, the remaining 1 tablespoon of oil, 1/4 teaspoon of the salt, and
1/4 teaspoon of the pepper. Pulse to puree. In a small bowl, combine
half of the herb paste with the leek. Toss gently to mix.
Sprinkle the leek mixture evenly over the bottom of the prepared baking
dish. Top with the tomato slices, arranging them in a single layer.
Sprinkle the tomatoes with the remaining 1/4 teaspoon salt and 1/4
teaspoon pepper. Remove the fish from the marinade and pat dry. Discard
the marinade. Rub the remaining herb paste over the fish, coating both
sides. Place the fish on top of the tomatoes and cover the dish tightly
with aluminum foil.
Roast the fish for 30 minutes, then uncover and roast until the fish is
opaque throughout when tested with the tip of a knife, 10 to 12 minutes
longer. Lift the fish from the baking dish and place on a large
platter. Divide the vegetables among 4 warmed individual plates. Peel
the skin from the top of the fish, remove the top fillet, and divide it
between 2 of the plates. Lift out the center fish bone and discard.
Lift the second fillet and divide it between the remaining 2 plates.
Serve immediately. 4 servings.
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Diabetic
Choices
CAJUN RED SNAPPER
4 red snappers or other white fish fillets
1 tablespoon olive oil
2 tablespoons Cajun seasoning blend
1 small lemon, cut in wedges
Heat cast iron skillet over high heat. Brush fish with oil; press
seasoning blend into both sides of the fish. Spray skillet with
nonstick pan spray. Add fish and pan fry over high heat about 4 minutes
per side or until fish is firm and surface is crusty. Serve with lemon
wedges. Serves 4.
Per serving: 143 calories, 5gm total fat, 42mg cholesterol, 950mg
sodium, 0 carbs, 23gm protein.
RED CHERRY CHOCOLATE
PIE
Cherry Topping:
1 3/4 cups thawed frozen pitted tart red cherries
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon almond extract
Topping: combine cherries, sugar, 1/4 cup water and cornstarch in a
medium saucepan. Stir well; cook over medium heat, stirring often until
the sauce is thickened and clear. Add extract and stir to blend.
Refrigerate to chill and firm.
Filling: combine cream cheese and chocolate chips in a small pan or top
of a double boiler. Cook over very low heat, stirring constantly until
the chips are melted; add milk and stir until the mixture is smooth.
Pour filling into baked crust. Let cool at least 10 minutes or until
filling sets. Gently spread cooled cherry topping over chocolate. Chill
at least 2 hours before serving. Serves 8.
Per serving: 265 calories, 11gm total fat, 4mg cholesterol, 274mg
sodium, 36gm carbs, 23gm sugar, 7gm protein.
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For
Two
PAN PIZZA FOR TWO
1/2 cup chunky tomato sauce
1 8-inch pre-made whole-wheat pizza crust
1 slice onion
4 slices red bell pepper
1/4 cup shredded low-fat mozzarella cheese
2 tablespoons chopped fresh basil
Preheat the oven to 350 degrees. Lightly coat a baking pan with cooking
spray. Spread tomato sauce over the crust. Top with the onion, pepper,
mozzarella cheese and basil. Place the pizza on a baking pan and bake
until the cheese is melted and golden brown, 5 to 7 minutes.
ROASTED RED PEPPER
AND CHICKEN WRAP
To roast red peppers, place the bell peppers on a baking sheet lined
with aluminum foil. Broil (grill), turning frequently with tongs until
the skin blackens all over, about 10 minutes. Transfer the pepper to a
covered bowl or place in a paper bag and close. Let steam until the
skin loosens, about 10 minutes. Peel, cover and refrigerate until
needed.
4 ounces boneless, skinless chicken breast, cut into strips 1/2 inch
wide and 2 inches long
2 flour tortillas (spinach, garlic and herb, or pesto-flavored), 10
inches in diameter
2 tablespoons hummus
1 cup lettuce leaves
1/2 cup chopped tomatoes
1 roasted red bell pepper, cut into slices
Spray a small nonstick frying pan with cooking spray. Add the chicken
and saute over medium-high heat until the chicken is lightly browned
and opaque throughout. Set aside. Heat a dry, large frying pan (without
a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and
heat until softened, about 20 seconds per side. Repeat with the other
tortilla.
To serve, place a warmed tortilla on each plate. Spread 1 tablespoon of
the hummus on the tortilla. Then add half of the chicken, lettuce,
tomatoes and roasted pepper to make each wrap. Fold in the sides and
the bottom of the tortilla up over the filling, then roll to close. Cut
each wrap in half crosswise and serve immediately.
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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.
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Recipes is for use at your own discretion. Confer with health
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