Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice A
to Z Recipes QT Chat Free
Kindle Cookbooks A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide
Publisher's
Desk
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I hope
you have a lovely Valentine's
Day tomorrow. I am still a sucker for the romance surrounding
the date. Of course, I'm pretty happy not to have socks and "unders"
all over the bedroom floor or a snoring beast keeping me awake. So... I
guess no candy or flowers is not so bad. Right? But I do plan on
cooking something nice for my son (the Chicken Divan I share here).
Maybe you'll find something for your sweetie in today's issue, too!
The current 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.
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
I want a man who's kind and understanding. Is that too much to ask of a
millionaire? ~Zsa Zsa Gabor
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
Today I Smiled
~Shared by Treva, NC
Today I smiled, and all at once
Things didn't look so bad.
Today I shared with someone else,
A little bit of hope I had.
Today I worked with what I had,
And longed for nothing more,
And what had seemed like only weeds,
Were flowers at my door.
Today I loved a little more,
And complained a little less.
And in the giving of myself,
I forgot my weariness.
~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?
A Better BLT
Using your normal 3 slices of bacon per sandwich, you get better
coverage and bacon in every bite! Cut each bacon slice in half. Then
"weave" the bacon slices in a lattice-like fashion and bake to your
desired crispness.
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
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
Wal-Mart announced that, sometime in 2013 it will begin offering
customers a new discount item: Wal-Mart's own brand of wine.
The world's largest retail chain is teaming up with Ernest & Julio
Gallo Winery of California to produce the wines at affordable prices in
the $2 to $5 range.
Wine connoisseurs may not be inclined to put a bottle of the Wal-Mart
brand into their shopping carts but, 'There is a market for inexpensive
wine,' said Kathy Micken, professor of marketing at University of
Arkansas, Bentonville. 'However, branding will be very important.'
Customer surveys were conducted to determine the most attractive name
for the Wal-Mart wine brands and varieties.
The top surveyed names in order of popularity were:
10. Chateau Traileur Parc
9. White Trashfindel
8. Big Red Gulp
7. World Championship Riesling
6. NASCARbernet
5. Chef Boyardeaux
4. Peanut Noir
3. I Can't Believe it's not Vinegar
2. Grape Expectations
1. Nasti Spumante
The beauty of Wal-Mart wine is that it can be served with either white
meat (Possum) or red meat (Squirrel).
P.S. Don't bother writing back to tell me that this is a hoax. I know
possum is not white meat.
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:
KING CAKE CUPCAKES
~Shared by Johnny, LA
Chef John Besh of the Besh Restaurant Group takes the traditional King
Cake and turns it into a miniature form with these cupcakes. Creole
cream cheese, a tangy farmer-style cheese, is available in New Orleans.
Regular cream cheese can be substituted.
Makes 12 (1 cupcake) servings.
Ingredients
Cupcakes:
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
3/4 cup milk
Creole Cream Cheese and Root Beer Frosting:
8 ounces Creole or regular cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1/2 cup confectioners' sugar
1/4 teaspoon ZATARAIN'S® Root Beer Extract
Directions
1. Preheat oven to 350°F. For the Cupcakes, mix flour, baking powder
and salt in medium bowl. Set aside.
2. Beat butter in large bowl with electric mixer on medium speed 30
seconds or until softened. Add granulated sugar and vanilla; beat until
light and fluffy, scraping down sides of bowl frequently. Beat in eggs,
1 at a time. Alternately beat in flour mixture and milk on medium-low
speed just until mixed. Spoon batter into 12 lightly greased or
paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 12 to 14 minutes or until toothpick inserted into cupcake comes
out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool
completely.
4. For the Frosting, beat cream cheese and butter in large bowl with
electric mixer on medium speed until smooth. Add confectioners' sugar
and extract; beat until fluffy. Set aside.
5. Make an indentation in the center of each cupcake using the handle
of a wooden spoon or a straw, making sure not to break through bottom
of cupcake. Spoon Frosting into resealable plastic bag or piping bag
fitted with star tip. If using plastic bag, cut a small piece off one
of the bottom corners of bag. Pipe a small amount of Frosting into each
cupcake. Pipe remaining Frosting onto each cupcake. Sprinkle with
colored sugar, if desired.
BUTTERHORNS
~Shared by Treva, NC
This recipe is an unusual but delicious way to use cottage cheese.
PREP 20 minutes.
COOK 30 minutes.
TOTAL 50 minutes.
1 cup butter, softened
1-1/2 cups (12 ounces) 4% cottage cheese
Dash salt
2 cups all-purpose flour
Cream butter and cheese together with mixer until blended; beat in salt
and flour until smooth. Cover; refrigerate 4 hours or overnight. Divide
into 3 parts; form into balls. On lightly floured surface, roll out
flat into circles 12 inches in diameter. Cut into 12 pie-shaped wedges.
Roll each wedge from wide to small end. Place on greased baking sheet
with tips turned under. Bake at 350° for 30 minutes or until light
golden brown. While butterhorns bake, mix frosting ingredients. Spread
over tops of slightly warm rolls. Cool completely; store in covered
containers. Yield: 36 butterhorns.
Nutrition Facts
One serving: (1 each) Calories: 112 Fat: 6 g Saturated Fat: 4 g
Cholesterol: 17 mg Sodium: 96 mg Carbohydrate: 12 g Fiber: 0 g Protein:
2 g.
Source: Country Extra
SOUTHWESTERN VEGETABLE DIP
~Shared by Patty Cakes, Reno, NV
With the Super Bowl coming up on February 3rd this is a great dip
recipe...we tried it yesterday while watching our 49ers win the NFC
Conference. GO KAPIE/49ers!!! For those of you
who do not know, Colin Kaepernick is a UNR graduate. I have been
watching him since he was a Junior. Even have his 49ers jersey
(thanks to my dear husband, it was a Christmas gift) and I wear it for
every game.
4 oz can diced green chilies
4 oz can chopped black olives
1 bunch green onions, chopped
1 large tomato, chopped
1 handful cilantro, chopped
8 oz grated Monterey jack cheese
2 avocados, medium ripe, finely diced
1/2 cup Italian dressing
Combine all ingredients. Marinate overnight in an airtight container.
Serve with multi-colored tortilla chips for best effect.
ORANGE SOUFFLE
~Shared by Patricia, Mesa, AZ
4 tablespoons butter
5 tablespoons flour
1 cup milk
6 eggs separated
1/4 teaspoon salt
1/2 cup sugar
1/2 orange rind, grated
3 tablespoons orange juice
1 tablespoon lemon juice
Make a sauce by heating butter and adding flour slowly. Add milk,
stirring while adding. Cook until smooth and thick. Cool and add
beaten egg yolks, salt and sugar. Add the orange and lemon juice and
rind. Fold in beaten egg whites. Bake in a greased 2 quart baking
dish at 300 degs for 1 1/2 hours.
ROASTED BROCCOLI
~Shared by Luanne, FL
This is a yummy dish and so easy. I used just a half of a head and it
worked fine.I omitted the nutmeg and added a dash of garlic.
Directions
Cut 1 large head broccoli into long spears. Toss with 2 tablespoons
olive oil on a baking sheet; season with salt.
Roast at 450 degrees F until almost tender, 15 minutes.
Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp
cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch
of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.
CHICKEN AND RICE KIELBASA CASSEROLE
~Shared by Mary H., Montreal, Canada
Serves 4
8 boneless skinless chicken thighs
1/2 teaspoon each: salt and pepper
1 tablespoon vegetable oil
1 onion
1 sweet red or green pepper
3/4 cup cubed kielbasa or ham
1 teaspoon dried thyme
3/4 cup long-grain rice
1 1/2 cups sodium-reduced chicken stock
1 cup frozen peas
2 green onions, sliced
Season chicken thighs with half each of the salt and pepper. In
Dutch oven, heat oil over medium-high heat; brown chicken for about 4
minutes. Transfer to plate and set aside. Drain fat from
pan.
Meanwhile, cut onion and red pepper lengthwise into 1/4-inch wide
slices. In same Dutch oven, fry cubed kielbasa, onion, red
pepper, thyme and remaining salt and pepper over medium heat, stirring
occasionally, until onion is softened, about 5 minutes.
Add rice; fry, stirring, for 1 minute to coat. Add chicken
stock. Arrange chicken on rice and bring to a boil. Reduce
heat to low; cover and simmer until almost no liquid remains and juices
run clear when chicken is pierced, about 15 minutes. Stir in peas
and heat through, about 2 minutes. Sprinkle with sliced green
onions.
Crab cakes:
2 teaspoons olive oil
1 cup dry breadcrumbs
1/2 cup thinly sliced green onions
1/2 pound lump crabmeat, shell pieces removed
1 (4-ounce) jar diced pimiento, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg
Remoulade:
1/3 cup low-fat mayonnaise
2 teaspoons 2% reduced-fat milk
1 teaspoon capers, chopped
1/8 teaspoon ground red pepper
1 small garlic clove, minced
To prepare crab cakes, heat oil in a large nonstick skillet over
medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento
in a medium bowl. Combine mustard, juice, salt, and egg, stirring with
a whisk. Add egg mixture to crab mixture, tossing gently to combine.
Divide crab mixture into 4 equal portions, shaping each into a
1-inch-thick patty.
Add crab cakes to skillet; cook 2 minutes. Turn cakes; reduce heat to
medium. Cook 3 minutes or until golden brown.
To prepare rémoulade, combine mayonnaise and remaining ingredients,
stirring with a whisk. Serve with crab cakes.
Ingredients:
2 containers (8 oz. each) non-dairy whipped topping
1 pkg. (9 oz.) chocolate wafer cookies
1 can (21 oz.) Comstock® or Wilderness® More Fruit Cherry Fruit
Filling or Topping
Directions:
1. Spread 1 cup whipped topping in bottom of an 8” springform pan.
Arrange 8 cookies on topping. Place a heaping Tbsp. of whipped topping
on each cookie. Stack on another cookie followed by more whipped
topping and a third cookie. Press down gently just until the topping
between the cookies bulges out slightly. Fill in all the spaces around
the cookies with the rest of the whipped topping in the first container.
2. Reserve 8 cherries for garnish then make a layer of fruit filling,
spreading it almost out to the edge. Make another layer of 8 cookies.
Dollop each with whipped topping and stack on another cookie. Reserve
1/3 of the second container of whipped topping. With the remaining
topping completely cover top of cake, swirling decoratively.
Refrigerate overnight.
3. The next day, loosen edge of cake with a knife and remove
springform. Ice sides of cake with reserved topping and evenly place 8
small dollops of topping around top edge of cake. Decorate each dollop
with a reserved cherry. Refrigerate until ready to serve.
Makes 8 servings
Prep time: 20 minutes
SLOW COOKER COWBOY BEANS
~Shared by Johnny, LA
The difference between Cowboy Beans and a traditional chili is the
twangy flavor that comes from the Worcestershire sauce and apple cider
vinegar. The more you add, the twangier it becomes. Mmm.
The Ingredients
1 pound dried pinto beans, soaked overnight
1 small yellow onion, diced
1 pound lean ground beef or turkey (optional)
1 red bell pepper, seeded and chopped
1-2 tablespoons Worcestershire sauce (Lea & Perrins, made in the
USA is gluten free)
2 tablespoons chili powder
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 (10-ounce) can Rotel, or traditional chopped tomatoes, your choice
1-2 tablespoons apple cider vinegar
7 cups water
sliced jalapenos, optional
The Directions
Serves 8-10 as a side dish, or 5 as a main course. Sort pinto beans,
and soak overnight in lots of fresh water. If you live in a climate
where the house gets terribly hot overnight, put the beans in the
refrigerator to soak to keep icky bacteria from accumulating.
In the morning, drain your beans, and pick out any that have split
open, or look discolored and shrively.
Pour into a 6 quart slow cooker. Brown hamburger and onion on the
stove, and drain fat. While the meat is cooking, add the rest of the
ingredients into your slow cooker. Start with 1 tablespoon of
Worcestershire sauce and apple cider vinegar. Add the meat, and top
with 7 cups of fresh water. Stir to combine. Cover and cook on low for
8-10 hours, or on high for about 6. My beans took 6 hours on high to
tenderize, and then they sat on warm for another 3 hours. We're at sea
level. If you live in a higher altitude, your beans will take longer to
soften.
Taste the beans. If you'd like your beans to have more of a tang, add
some more Worcestershire sauce and apple cider vinegar. Top with sliced
jalapenos, if desired.
The Verdict.
We all liked these beans a lot. I did add a bit more Worcestershire
sauce and apple cider vinegar, and the tang was pleasantly pronounced.
I also liked how the Worcestershire sauce added a dark color to the
broth. The kids doctored their bowls with lots of shredded cheese and
sour cream. I had a bowl for lunch the next day alongside an In N' Out
cheeseburger. It was a wonderful meal.
I get a kick at how the white dots on pinto beans completely disappear
after cooking. You can't even find one!
GREEK POTATO SALAD
~Shared by Linda H., Rosharon, TX
The reason why this potato salad recipe is so special is that it
doesn't contain any mayonnaise. It's more about potatoes, onion and
spices.
3 potatoes
1 lg. onion, chopped
1 Tbs. chopped parsley
salt, to taste
pepper, to taste
1/3 C. olive oil
juice of 1 lemon
oregano
Boil potatoes until almost tender. Drain. Slice. Place in large bowl.
Add onion, parsley, olive oil and lemon juice. Sprinkle with oregano,
salt and pepper. Toss lightly. May be garnished with Greek olives or
parsley.
Source: www.recipe4living.com
CHERRY TOMATO TULIPS
~Shared by Marilyn M., Canton, OH
13 large cherry tomatoes
14 stalks of chives
200g cottage cheese
1 cucumber
1/2 teaspoon dried basil
salt
pepper
Dice the cucumber very finely or grate. Stir in cheese and basil,
season with salt and pepper. Cut a cross shape on the top of each
tomato. Make holes for the stalks at the bottoms of tomatoes. Fill in
tomatoes with the mixture of cottage cheese, cucumber and spices. Stick
these on the stalks, place on a plate and tie this bouquet with the
last one.
Simple, isn’t it?:)
I went for thirteen tulips as it is said that bouquets should have an
odd number of flowers . They are a beautiful and decorative snack. It
is very easy to prepare them, although it requires a bit of work and
time, but the effect is worth the effort.
Sliced apples bake into the top of this rich, tempting cake. It's easy
and fun because the caramel sauce forms while it bakes.
Prep: 20 min
Bake: 1 hr
1 1/2 cups Original Bisquick®
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweetened whipped cream or ice cream, if desired
Heat oven to 350 F. Mix Bisquick and granulated sugar in medium bowl.
Stir in milk until blended.
Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle
with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples.
Pour boiling water over apples.
Bake 50 to 60 minutes or until toothpick inserted in center comes out
clean. Serve warm with whipped cream.
Makes 6 servings
Nutritional Info Per 1 Serving: Calories 355 (Calories from Fat 45);
Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 450mg; Potassium 210mg;
Carbohydrate 75g (Dietary Fiber 1g); Protein 3g
Source: General Mills, Inc.
ITALIAN CREAM CAKE
~Shared by Treva, NC
For the Cake
1 & 1/2 cups sifted cake flour
Pinch of kosher salt
2/3 cup buttermilk, at room temperature
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
8 Tablespoons (4-ounces) unsalted butter, at room temperature
1 & 1/3 cups granulated sugar
3 extra large eggs, yolks and whites separated
1 cup sweetened shredded dried coconut, finely chopped
1/2 cup finely chopped pecans
1/8 teaspoon cream of tartar
1/4 cup granulated sugar
For the Frosting
12-ounces cream cheese, cold
12 Tablespoons (6-ounces) unsalted butter, at room temperature
1 & 1/2 teaspoons pure vanilla extract
6 cups confectioners' sugar
1/2 to 3/4 cup finely chopped pecans
For the Cake
Grease and flour two 8-inch round cake pans and line the bottoms with a
round of parchment. In a small bowl whisk together the flour and salt;
set aside. In a separate bowl combine the buttermilk, baking soda, and
vanilla; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat
the butter until creamy, about 30 seconds. With the mixer on low speed,
gradually add the 1 1/3 cups sugar. Beat on high speed until light and
fluffy, about 4-6 minutes. Beat the egg yolks in one at a time. Using a
rubber spatula, scrape down the sides of the bowl. Beating on low
speed, add the flour in 3 parts, alternating with the buttermilk
mixture in 2 parts; scrape down the sides of the bowl and beat until
combined. Stir in the coconut and pecans.
In a separate bowl, beat the egg whites and cream of tartar using a
hand-held mixer or whisk until soft peaks form. Gradually add the 1/4
cup sugar and beat on high until stiff, but not dry peaks form. Fold
one-quarter of the whites into the batter, then fold in the remaining
whites. Divide the batter between the prepared pans and smooth evenly.
Bake until a toothpick inserted in the center comes out clean, about
30-35 minutes. Let cool in the pans for 10 minutes. Run a thin knife
around the cakes to detach from the pan. Invert the cakes, remove the
parchment, and transfer to a wire rack to cool completely.
For the Frosting
Using a stand mixer fitted with the paddle attachment or using a
hand-held mixer, beat the cream cheese, butter, and vanilla just until
blended. Add the confectioners' sugar, one-third at a time, and beat
just until smooth (do not over beat). Stir in the pecans.
Place one cake layer on a serving platter and top with 1 cup of the
frosting, spreading evenly. Place the other cake layer on top and frost
the sides and the top with the remaining frosting.
CARIBBEAN JERK PORK CHOPS
~Shared by Jean, Syracuse, NY
Serves 6
3/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tbsp packed brown sugar
1 tbsp chopped green onion
1 tbsp canola oil
3/4 tsp salt
3/4 tsp ground allspice
3/4 tsp ground cinnamon
3/4 tsp ground black pepper
1/2 tsp dried thyme, crushed
1/4 tsp ground cayenne pepper
6 lean pork chops, 1/2 inch thick
Place the water, lemon juice, onion, brown sugar, green onions, oil,
salt, allspice, cinnamon, ground black pepper and cayenne pepper into a
blender and puree until smooth. Pour 1/2 cup in a small bowl, cover and
refrigerate, to use for basting.
Place pork in shallow glass or plastic dish. Pour remaining marinade
over pork. Cover and refrigerate at least 12 hours but no longer than
24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade.
Cover and grill pork 4 to 5 inches from medium heat. Turn chops
frequently and brush with reserved marinade. Cook until medium done
(160 degrees F/71 degrees C) and slightly pink when cut near bone,
about 8 to 11 minutes.
CARNITAS
~Shared by Johnny, LA
This recipe is from a very old Mexican cookbook I have. I've made these
several times and they are wonderful.
Though the traditional Carnitas found throughout Mexico are usually
pork, at home we have enjoyed these "little meats" prepared from either
pork, lamb or chicken. Inexpensive cuts may be used. A pork butt or
other boned roast serves well.
2 or 3 pounds lard (no substitute)
3 1/2 pounds pork roast, butt or shoulder cut
1 small orange, cut in slices
1/2 cup cilantro leaves, slightly chopped (optional)
Place lard in a heavy, deep pot, over medium-low heat. Trim fat from
the meat and cut the meat into 3-inch cubes and lightly salt. When the
lard has melted, place the meat, orange slices and cilantro in the pot.
(Melted lard should completely cover the meat.)
Cook over medium-low heat: 1 1/2 to 2 hours for 1-inch cubes, 2 to 2
1/2 hours for 3-inch cubes. The lard will begin to boil after 30
minutes. The orange slices supply the water which allows the lard to
boil. Boil gently through the cooking process. As the water gradually
cooks away, the temperature of the lard will rise, allowing the meat to
brown. If the meat has not browned at the end of the cooking time,
remove the orange slices. Watch carefully and remove the meat as soon
as it browns. (I like to put the meat on a baking sheet and sprinkle
some garlic powder on it and put it under the broiler for a while.)
Drain on paper towels. The carnitas, when done, will have a dry, crisp
exterior with a moist, succulent interior.
To serve, place 1-inch cubes on toothpicks, for dipping in salsa or
guacamole. Serve carnitas hot. May be reheated 350 degree oven for 10
minutes.
Serves 6 as appetizers (1-inch cubes) or makes filling for 12 tacos
(3-inch cubes).
SWEET POTATO VEGGIE BURGERS
~Shared by Linda H., Rosharon, TX
Makes 7-8 large patties
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup almond flour
optional: additional seasoning like Montreal Steak or Old Bay
salt to taste if needed
plentiful Panko crumbs
Coconut oil for pan
Burger Toppings like: avocado, Dijon mustard, grain buns, romaine,
onion, olive oil,salt and pepper
1. Bake sweet potato or nuke. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture
will be quite soft and moist. But you should be able to form a patty.
Add more flour to thicken the mixture if needed.
4. Heat 1 Tbsp coconut oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating.
Then drop the patty in the pan. Repeat until the pan is filled. Cook
until browned on both sides. You could also bake. If baking, use less
Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with your choice of toppings.
RASPBERRY-ALMOND SHORTBREAD COOKIES
~Shared by Marilyn M., Canton, OH
These buttery-delicious cookies look beautiful on a dessert tray!
2/3 cup sugar
1 cup butter, softened
2 tsp. almond extract, divided
2 cups all-purpose flour
1/2 cup seedless raspberry jam
1 cup powdered sugar
2 to 3 tsp. water
Using an electric mixer on medium speed, combine sugar, butter, and 1/2
teaspoon almond extract until creamy. Reduce speed to low and add
flour. Continue beating until well mixed. Shape dough into one-inch
balls. Place 2 inches apart on ungreased baking sheets. Gently press a
thumbprint in center of each cookie. Fill each depression with about
1/4 teaspoon jam. Bake at 350 degrees for 14 to 18 minutes, until edges
are lightly golden. Let cool one minute on baking sheets. Remove
cookies to wire racks to cool completely. Combine remaining extract,
powdered sugar and water; drizzle lightly over cookies.
2 tablespoons shortening
2 pounds cubed beef stew meat
5 cups water
1 cup white vinegar
1 teaspoon browning sauce
3 bay leaves
salt and pepper to taste
1/2 cup water
2 tablespoons all-purpose flour
Melt the shortening in a pressure cooker pot over medium-high heat. Add
the stew beef; cook, turning occasionally, until the outside is
browned. Pour in the water, vinegar and browning sauce. Add the bay
leaves and season with salt and pepper to taste. Close the lid on the
pressure cooker and bring to full pressure. Adjust the heat as needed.
Once the pot comes to full pressure, cook for 15 minutes. Remove from
the heat and release the pressure according to the manufacturer's
instructions. While the pressure is releasing, mix together the flour
and 1/2 cup of water in a cup. Pour this into the pressure cooker, and
cook over medium-high heat, stirring frequently, until thickened.
CINNAMON OATMEAL DATE BARS WITH
CHOCOLATE CHUNKS
~Shared by Treva, NC
(No-bake, vegan, gluten-free)
Makes one 8-by-8-inch pan, about 9 generously-sized bars
3 cups old-fashioned whole rolled oats (not instant or quick cook)
about 15 medium soft Medjool dates, soft pitted
3/4 cup peanut butter, creamy or crunchy
1/4 cup agave nectar (brown rice syrup, honey, corn syrup, or maple
syrup may be substituted)
1 & 1/2 teaspoons vanilla extract
1 teaspoon+ cinnamon
1 & 1/2 cups semi-sweet chocolate chips
3 tablespoons cream or milk (coconut or almond milk may be used)
3 to 4 ounces dark or semi-sweet chocolate, chopped (whole chocolate
chips or chopped chocolate chips may be substituted)
Line an 8-by-8-inch pan with aluminum foil and optionally spray with
cooking spray; set aside. To the canister of a food processor or
Vita-Mix (I used a food processor) add oats, dates (I used Trader
Joe’s), peanut butter (I used crunchy), agave, vanilla, cinnamon to
taste, and process until dough comes together. Dough will be dense and
when squeezed between fingers, it should hold it’s shape, not fall
apart, nor be crumbly. If dough is crumbly or you cannot easily form a
marble-sized ball with it, it’s too dry and needs more liquid or a
binding ingredient such as more agave, more peanut butter, or more
dates in order for it to come together. If mixture seems too wet, is
sloppy and loose, add more oats. This is not an exact science and you
may need to play with the ratios of wet and dry ingredients, but the
goal is a dough that is dense, thick, holds it shape, can be packed
into a pan, and when sliced, will hold it’s shape in bar form. Press
mixture into prepared pan, packing it down, pushing it into the
corners, and smooth it with a spatula; set pan aside.
For the chocolate topping: In a medium microwave-safe bowl, add 1 1/2
cup chocolate chips and heat on high power for 1 minute to soften them;
set aside. In a small microwave-safe bowl, bring the cream or milk to a
boil and it will happen quickly, in about 20 to 30 seconds. Pour cream
over chocolate and let stand for about 3 minutes. Stir or whisk to
combine and if chocolate is not smoothing out easily or combining,
reheat mixture for 15 seconds or until it can be stirred smooth. Pour
chocolate over the bars in an even layer, smoothing it with an offset
knife or spatula.
Evenly sprinkle and distribute the chopped chocolate chunks (I used
Trader Joe’s 72% Pound Plus bar) over the ganache before it begins to
set up. Place pan in the refrigerator for at least 30 minutes, or until
chocolate sets up a bit, before slicing and serving. Bars can be stored
in an airtight container at room temperature for up to 1 week, or
stored in the refrigerator for up to 2 weeks, or can be frozen for up
to 3 months. I prefer to store them in the refrigerator.
APPLE-MAPLE PIZZA IN A CHEDDAR CRUST
~Shared by Jean, Syracuse, NY
This recipe was meant for people who like the taste of apple pie but
not the sloppiness of the filling. This 'pizza' is really nothing more
than a flat pie without the top crust. The result is apple-pie flavor
without as much moisture. Plus, who doesn't like the idea of making a
pizza for dessert? The maple and cheddar are only accents, not major
parts of the flavor.
Crust
1 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 stick unsalted butter, frozen in its wrapper
1/2 cup finely shredded sharp Cheddar cheese
3 tablespoons cold water
1 teaspoon lemon juice
Filling
3 to 4 medium-to-large Granny Smith apples, peeled, cored and sliced
1/4-inch thick
dash of salt
2 teaspoons lemon juice
Topping
1/2 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour
2/3 cup maple sugar OR 1/3 cup granulated sugar and 1/3 cup maple syrup
7 tablespoons unsalted butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped walnuts
The Crust*: In the bowl of a food processor equipped with the metal
blade, combine the flour and salt. Remove the metal blade, and install
the shredding disk. Using the pusher, shred the frozen butter atop the
flour/salt mixture. Put the metal blade back on, add the shredded
Cheddar, and pulse a couple of times to distribute the butter and
cheese. Sprinkle on the water and lemon juice, and pulse five to six
times, in 1-second pulses, till the mixture resembles fairly fine
crumbs.
Transfer the crumbs to a plastic bag, and squeeze them together; if
they don't hold together easily, add a bit more water. Form the dough
into a flat ball, and transfer it to a lightly floured work surface.
*Or use your favorite single-crust pie crust recipe, or a prepared pie
crust.
Roll the dough into a 13-inch round, and transfer it to a 12-inch flat
pizza pan. Crimp the edges to form a rim around the edge of the pan.
Place the pan in the refrigerator while you're preparing the topping.
The Topping: In the bowl of a food processor equipped with the metal
blade, combine the flour, maple sugar (or granulated sugar, if you're
using it; hold the maple syrup aside), butter, cinnamon and nutmeg.
Process until the mixture forms even crumbs. Add the walnuts and pulse
a couple of times to distribute. You may also do this with an electric
mixer, or by hand.
Assembly: Remove the crust from the refrigerator. Lay the apple slices,
in concentric rings, close together atop the crust. Sprinkle the apples
with a dash of salt and the lemon juice. If you're using maple syrup
instead of maple sugar, drizzle the syrup atop the apples. Distribute
the topping evenly over all.
Bake the pizza on the bottom shelf of a preheated 425°F oven for 15
minutes, then reduce the heat to 375°F and continue to bake until the
crust and topping are golden, about 30 minutes. Note: You may want to
set the pizza pan on a larger pan, as (like all apple pies) this pizza
tends to bubble over a bit. Yield: Eight generous or 12 average
servings.
Source: The King Arthur Flour Company, Inc
SPICED PEPPER STEAK
~Shared by Johnny, LA
1 1/2 pounds round steak, cut into strips about 1 x 3-inches
2 tablespoons cooking oil
1 large onion, chopped
1/4 cup soy sauce
1 clove garlic, minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (14.5 ounces) diced tomatoes with juices
2 medium green bell peppers, seeded and cut into strips
1/4 cup cold water blended with 1 tablespoon cornstarch
Heat oil in a heavy skillet over medium heat; brown beef strips
quickly. Drain beef and place in crockpot then top with onion.
Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over
beef and onion. Cover slow cooker; cook on LOW setting for 6 hours. Add
tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch
mixture into the pot; cook on HIGH setting until thickened.
Serves 6
LONE STAR SHRIMP & GRITS
~Shared by Linda H., Rosharon, TX
Makes: 8 servings
1 bag (32 oz.) EZ Peel and Deveined Shrimp
1 H-E-B Cajun Splash
3/4 c. grits
4 poblano peppers, sliced in half and seeded
1/3 c. H-E-B Shredded Cheddar Cheese with Habanero
1/2 c. tomatoes, chopped
2 slices H-E-B Fully Cooked Bacon, chopped
Combine shrimp and Cajun Splash in a zipper bag. Seal bag, refrigerate
20 minutes or until ready to cook.
Prepare charcoal or gas grill for cooking (400°F). Place a grilling
mesh on a foiled line baking sheet. Spray with non-stick cooking spray.
Bring 2 1/2 cups water to a boil over high heat in a 3 quart sauce pan.
Add 3/4 cups grits into boiling water, stir. Reduce heat to low. Cook 4
minutes. Remove from heat, set aside.
Arrange shrimp on grilling mesh. Place mesh on grill 4 minutes with lid
down.
Combine grilled shrimp and grits in bowl. Stuff each pepper half with
1/2 cup grits mixture. Top each pepper with 1 tablespoon of each:
cheese and tomato. Evenly divide chopped bacon over each pepper.
Place stuffed peppers on the grilling mesh. Grill 5 minutes with lid
down. Serve.
1 box (21 1/2 oz) brownie mix with package ingredients
1/2 cup pecans, chopped
1 (16 oz) container dark chocolate fudge frosting
1/2 cup pecans, toasted and coarsely chopped
Prepare brownie batter according to package directions; stir in chopped
pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees
for 18 minutes, or until a toothpick tests clean. Cool cupcakes in tins
on wire racks 5 minutes. Remove from tins; cool completely. Frost
cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over
cupcakes. Store in refrigerator. Yield - Makes 4 1/2 dozen.
Combine caramels and one tablespoon cream in a small saucepan; cook and
stir over low heat until smooth. Add remaining cream as needed for
desired consistency.
Stuffing:
6 T. butter cubed
1 onion finely chopped
1/4 C. finely chopped celery
1/4 C. chopped green pepper
1 lb. uncooked shrimp, peeled, deveined and chopped
1/4 C. beef broth
1 t. diced pimientos, drained
1 t. Worcestershire sauce
1/2 t. dill weed
1/2 t. minced chives
1/8 t. salt
1/8 t. cayenne pepper
1 1/2 C. soft bread crumbs
Fish:
6 flounder fillets (3 oz each)
5 T. butter melted
2 T. lemon juice
1 t. minced fresh parsley
1/2 t. paprika
salt and pepper to taste
In a large skillet, melt butter. Add the onion, celery and green
pepper; saute until tender. Add shrimp; cook and stir until
shrimp turn pink. Add the broth, pimientos, Worcestershire sauce,
dill, chives, salt and cayenne; heat through. Remove from the
heat; stir in bread crumbs. Spoon about 1/2 C. stuffing onto each
fillet; roll up. Place seam side down in a greased 9x13 baking
dish. Drizzle with butter and lemon juice. Sprinkle with
seasonings. Bake uncovered at 375 for 20-25 minutes or until fish
flakes easily with a fork.
1 & 1/2 pound Ground Beef
1/2 pound Italian Sausage (A Little More Is Fine!)
1/2 teaspoon Italian Seasoning
8 slices Mozzarella Or Provolone Cheese Pepperoni Slices
8 Tablespoons Jarred Marinara Sauce
Grated Parmesan Cheese
4 whole Kaiser Rolls Or Good Hamburger Buns
Combine ground beef, Italian sausage, and Italian seasoning in a bowl.
Knead it together and form it into four large/thick patties. Fry the
burgers on one side for several minutes, then turn the burgers. Lay 2
slices of cheese on each patty, followed by several slices of
pepperoni. Allow burger to cook all the way through while the cheese
melts and the pepperoni warms.
Split the rolls and toast them in butter in a skillet until nice and
golden and crisp. Spread both halves with marinara sauce and sprinkle
the sauce with Parmesan.
Lay the patties on the bottom buns, then top with the top buns. Serve
immediately.
Beat eggs at medium speed with an electric mixer. Gradually add
granulated sugar; beat until blended. Add chocolate and oil; beat until
blended. Gradually add flour mixture; beat at low speed until blended.
Fold in zucchini and pecans. Pour batter into a well-greased and
floured Bundt pan.
Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan 15 minutes. Remove from pan;
cool completely on a wire rack. Sprinkle with powdered sugar before
serving.
Yield: 8 to 10 servings
Source: Southern Living, AUGUST 2002
MEXICAN CORNBREAD
~Shared by Johnny, LA
INGREDIENTS:
2 eggs
1/2 teaspoon baking powder
1 cup buttermilk
1/3 cup oil
2 – 4 chopped jalapeno peppers
2 Tablespoons chopped bell peppers
1/2 cup chopped green onions
1-1/2 cups self-rising corn meal
1 cup cream style corn
1 cup grated cheddar cheese
TO PREPARE:
Mix everything together except cheese. Pour half batter in pan.
Sprinkle half cheese and pour rest of batter, then the rest of the
cheese. Bake at 450 degrees for 30 minutes.
BEEF TACO BAKE
~Shared by Linda H., Rosharon, TX
Serves: 4
Ground beef, spicy tomato sauce, tortillas and cheese are layered and
baked for a hearty one-dish meal.
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (regular or 25%
Less Sodium)
1 cup Pace® Thick & Chunky Salsa OR Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortillas (6-inch), cut into
1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until it's
well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the
skillet. Spoon the beef mixture into a 2-quart shallow baking dish.
Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and
bubbly. Sprinkle with the remaining cheese.
Source: PaceFoods.com
HOT PIZZA DIP
~Shared by Marilyn M., Canton, OH
1 (8 oz) pkg. cream cheese, softened
1 tsp. Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 (8 oz) can pizza sauce
2 Tbsp. chopped green pepper
2 Tbsp. thinly sliced green onion
Breadsticks or tortilla chips
In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an
ungreased 9-inch microwave-safe pie plate. Combine mozzarella and
Parmesan cheese; sprinkle half over cream cheese. Top with the pizza
sauce, remaining cheese mixture, green pepper and onion. Microwave,
uncovered, on high for 3 to 4 minutes or until cheese is almost melted,
rotating a half turn several times. Let stand for 1 to 2 minutes.
Serve with breadsticks or tortilla chips.
6 oz. Havarti shredded
4 T. butter
1 lb. chicken breasts sliced
2 C. broccoli florets
3 T. red chili pepper coarsely chopped
3 small garlic cloves chopped
3/4 t. salt
1 (16 oz) box spaghetti
Slowly melt 2 T. of the butter in medium size skillet or frying
pan. Add chicken and brown, approximately 3 minutes. Remove
from pan. Melt the rest of the butter and add broccoli, chili
pepper and garlic; saute' approximately 1 minute. Return the meat
to the pan and season with salt. Fry for another minute.
Cook pasta according to package directions and drain. Serve
chicken and broccoli mixture on pasta and top with shredded cheese.
DEATH BY CARAMEL BARS
~Shared by Treva, NC
Pockets of caramel goo are the highlight of these showy bar cookies.
For an over-the-top dessert, add a scoop of vanilla ice cream and
drizzle with caramel sauce.
3 cups firmly packed light brown sugar
2 cups unsalted butter, melted
3 large eggs, lightly beaten
1 tablespoon vanilla extract
4 cups all-purpose flour
1 cup uncooked regular oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 (2.07-oz.) chocolate-coated caramel-peanut nougat bars, chopped (we
tested with Snickers)
1 (14-oz.) can dulce de leche*
Combine first 4 ingredients in a large bowl; stir well. Combine flour,
oats, baking powder, baking soda, and salt. Add to butter mixture,
stirring just until blended. Fold in chopped candy bars.
Spoon batter into a greased aluminum foil-lined 13" x 9" pan coated
with cooking spray, allowing foil to extend over ends of pan. (Pan will
be very full.) Spoon dollops of dulce de leche over batter; swirl
slightly into batter with a knife. Bake at 325° for 1 hour and 5
minutes. Remove to a wire rack, and cool completely. (This may take
several hours.) Use foil to lift uncut brownies out of pan. Peel foil
away from sides of uncut brownies, and cut into bars.
*Find dulce de leche with other Mexican ingredients or on the baking
aisle.
Source: MyRecipes.com
SLOW-COOKED SHORT RIBS
~Shared by Jean, Syracuse, NY
2/3 C. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
4 to 4 1/2 lb. boneless beef short ribs
1/4 to 1/3 C. butter or margarine
1 large onion, chopped
1 1/2 C. beef broth
3/4 C. cider or red wine vinegar
3/4 C. packed brown sugar
1/2 C. chili sauce
1/3 C. catsup
1/3 C. Worcestershire sauce
5 garlic cloves, minced
1 1/2 tsp. chili powder
In a large reseal able plastic bag, combine the flour, salt and pepper.
Add ribs in batches and shake to coat.
In a large skillet, brown ribs in butter. Transfer to a large crock pot.
In the same skillet, combine remaining ingredients. Cook and stir until
mixture comes to a boil; pour over ribs. Cover and cook on LOW for 9 to
10 hours or until meat is tender. Yields 12 to 15 servings.
FARMER'S HOE CAKES
~Shared by Johnny, LA
Easy quick bread recipes go great with just about any meal. Farmer's
Hoe Cakes are a delightful side that is ready in minutes. Fried until
they are golden brown, they have a simple flavor that keeps you coming
back bite after bite. A country classic that is ready in minutes, take
a trip to the farmland with this recipe. Enjoy!
Ingredients
1 1/2 cups corn meal
1 cup all-purpose flour
1/4 cup oil
1 1/4 cups buttermilk
1/3 cup sugar
2 eggs, beaten
1 teaspoon salt
1 teaspoon baking soda
Instructions
Combine cornmeal, flour, sugar, salt and soda in medium bowl. Add eggs,
oil and buttermilk. Stir just until ingredients are moistened.
Pour into heavily oiled skillet 1/4 cup of batter for each hoe cake.
Fry over medium-high heat 1 or 2 minutes or until golden brown on each
side. Use additional oil if necessary.
Drain on paper towels. Serve immediately.
CHEESY ROASTED TOMATILLO EMPANADAS
~Shared by Linda H., Rosharon, TX
1 (3 ounce) package cream cheese, softened
3/4 cup shredded Mexican-Style Four Cheese Blend
1/4 cup Archer Farms Roasted Tomatillo Salsa
2 (7.5 ounce) packages Refrigerated Buttermilk Biscuits
1 Tbsp. milk
1/4 tsp. Archer Farms Spicy Southwest Table Salt
Heat oven to 400 degrees F. Stir together the cream cheese,
shredded cheese and the salsa.
Press each biscuit into a 4-inch round. Place about 1 rounded tsp. of
filling on center of each round; fold dough over filling.
Press edges to seal and crimp with a fork. Brush milk over biscuits and
sprinkle with salt. Place on sprayed baking sheet.
Bake 10 to 13 minutes or until light golden brown. Serve with
additional salsa.
LOBSTER SPINACH DIP
~Shared by Marilyn M., Canton, OH
1 can (6 oz) Libby’s Lobster Delights, chunk style, drained
2 garlic cloves, minced
1 Tbsp. butter
1/2 tsp. crushed dried basil
1/4 tsp. ground black pepper
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
1 small onion, chopped small
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1/4 cup cream cheese
Sauté garlic in butter for 1 minute. Add all ingredients except
mayonnaise and cream cheese, heat through stirring frequently.
Stir in mayonnaise and cream cheese until smooth. Serve with assorted
crackers.
It was so tasty that I didn’t want to stop eating it!
Prepare bread mix as directed on package. Stir in cinnamon, nutmeg and
1 teaspoon vanilla. Spread batter in greased 13x9-inch baking pan. Mix
cream cheese, sugar and 1/2 teaspoon vanilla until well blended. Blend
in eggs. Pour over batter in pan; cut through batter with knife several
times for marble effect. Bake at 350 F 35 to 40 minutes or until cream
cheese mixture is lightly browned. Cool in pan on wire rack. Cut into
squares.
Makes 20 squares
Source: Kraft Foods
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Heart
Healthy
TURKEY PICCATA
~Shared by Treva, NC
Turkey Piccata is a flavorful dish with about 4 grams of fat. The
lemony flavor of the sauce, made with capers, gives this dish a rich
taste without all the calories. This classic recipe is traditionally
made with veal, but turkey or chicken make a great substitute. Caper
are widely used in the Mediterranean region. They are unripened flower
buds that are pickled in vinegar, wine or salt to bring out their tangy
lemony flavor. They can be used in salads, sauces, dressings and in a
variety of main dishes.
You can serve this Turkey Piccata dish on a plate of whole wheat angel
hair pasta or with a nice salad.
4 turkey cutlets, pounded thin
1 cup of all purpose flour for dredging
1 tsp of salt
1 tsp of fresh ground black pepper
2 Tbls of extra virgin olive oil
2 cloves of garlic, chopped
2 lemons
1/2 cup of reduced sodium chicken broth
1/2 cup of white wine
1 Tbls of capers, rinsed
1 Tbls of unsalted butter
1/4 cup of flat leaf parsley
In a shallow dish, combine the flour, salt and pepper. Dredge the
turkey cutlets in the flour and pat off the excess flour. In a large
frying pan, heat the olive oil and cook the cutlets on low heat until
they are browned on both sides. Around 2 minutes on each side Remove
the turkey to a platter and keep warm. Add the garlic and sauté for 1
minute. Deglaze the pan with the chicken broth and wine by bringing it
to a boil while scraping the brown bits at the bottom of the pan. Add
the capers and the juice from 1 lemon and cook for 1 minute longer. Add
the butter until it is melted. Pour the sauce over the turkey Garnish
with parsley and serve with a quartered lemon. Serves 4 people.
Source: Interlude
BALSAMIC CHICKEN
~Shared by Maggie, TX
Ingredients
1/3 cup balsamic vinegar
1/2 cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
Directions
Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and
Italian seasoning in a bowl, place the chicken breasts in the marinade,
and marinate for 10 minutes on each side.
Heat the olive oil in a large skillet over medium-high heat. Remove the
chicken from the marinade and reserve the marinade. Place the chicken
in the heated pan and cook until they start to brown and are no longer
pink inside, about 7 minutes per side. Pour the marinade into the
skillet, and cook until it thickens slightly, turning the chicken
breasts over once or twice, about 5 minutes. Serves 4.
Nutritional Information
Amount Per Serving Calories: 196 Total Fat: 4.9g Cholesterol: 67mg
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Diabetic
Choices
TUNA NICOISE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Serving size: 4-1/2 cups total
INGREDIENTS
- One 6-1/2 ounce can water-packed tuna, drained and flaked
- 1 medium potato (5 ounces), cooked, peeled, and cut into wedges
- 1 cup sliced mushrooms
- One 9-ounce package thawed frozen whole green beans, or 12 ounces
fresh green beans, blanched
- 1/3 cup basic vinaigrette, or prepared light Italian dressing
- 6 leaves leaf lettuce
- 1 large hard-cooked egg, peeled and sliced
- 2 teaspoons drained capers
DIRECTIONS
Combine the tuna, potato, mushrooms, and green beans in a large bowl.
Gently toss the dressing with the tuna mixture. Chill.
Line a pretty glass bowl with lettuce leaves; add the tuna mixture and
garnish the top with egg slices and capers.
Nutritional Information Per Serving: Calories: 148; Protein: 9 g;
Sodium: 195 mg; Cholesterol: 44 mg; Carbohydrates: 8 g; Fat 9 g
Exchanges: 1/2 Starch, 1 Lean Meat, 1 Fat
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each
apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add
water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve
mixture. Combine the remaining preserves, marmalade, vinegar, onion,
and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes,
until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g;
Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Fat 9 g
Exchanges: 1 Carbohydrate, 4 Lean Meat
- 1-1/2 cups cooked brown rice
- 1 cup shredded zucchini
- 1/4 cup chopped onion
- 1/2 cup wheat germ
- 1/4 cup chopped walnuts
- 1 cup shredded low-fat cheddar cheese
- 2 eggs
- 1/4 cup egg substitute
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/4 teaspoon pepper
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9-inch by 5 inch loaf pan with
nonstick cooking spray.
Combine all ingredients. Pack into loaf pan. Bake for 40 to 45 minutes
or until brown on edges and firm to the touch. Cut into slices. Serve
hot or at room temperature.
Nutritional Information Per Serving: Calories: 217; Protein: 14 g;
Sodium: 198 mg; Cholesterol: 84 mg; Carbohydrates: 19 g; Fat 10 g
Exchanges: 1 Starch, 2 Medium-Fat Meat
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
For
Two
TERIYAKI SALMON SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon dry white cooking wine
- 1 tablespoon low-sodium teriyaki sauce
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 2 skinless salmon fillets, 6 ounces each
- 2 cups field salad greens
- 1/4 small red onion, thinly sliced
Directions
Preheat the oven to 350 degrees. In a medium bowl, combine the mustard,
wine, teriyaki sauce, soy sauce, honey, lemon juice, garlic powder, and
white pepper. Place the salmon in the bowl and coat thoroughly.
Place the salmon in a baking dish, pour the remaining liquid over the
salmon, and place the dish in the oven. Bake for 10 to 12 minutes.
Arrange 1 cup of greens on each plate and place a salmon fillet on top.
Sprinkle the red onion over the plate.
For the sauce:
1 1/2 C water
2 tbsp fresh orange juice
2 1/2 tbsp low-sodium soy sauce
1/4 C fresh lemon juice
1/3 C rice vinegar
1 C packed brown sugar
2 tbsp orange zest
1/2 tsp minced ginger
1/2 tsp minced garlic
half bunch of green onions, chopped
1 tbsp cornstarch
1-2 tbsp water
For the chicken:
1 lb. boneless chicken tenderloins, cut into small bites
1/4-1/2 C cornstarch
2-3 tbsp cooking oil
Directions
Combine water, orange juice, soy sauce, lemon juice, vinegar, brown
sugar, orange zest, ginger, garlic, and green onion in a saucepan over
medium-high heat and bring mixture to a boil. In a separate bowl,
dissolve 1 tbsp cornstarch in 1-2 tbsp of water, and then slowly pour
into sauce. Reduce heat to low and stir until sauce thickens into
a syrup-like consistency. Remove from heat and allow to cool a
bit. Meanwhile, prepare chicken. Coat chicken in cornstarch,
adding more cornstarch as needed and then heat oil in another skillet
over medium-high heat. Add chicken pieces to skillet and brown on all
sides, letting chicken cook through (work in batches if necessary).
Drain any excess oil before adding sauce mixture to chicken. Try
to "coat" both sides of chicken in the sauce and simmer on low for 5
minutes. Serve with rice or noodles if desired.
1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick
cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place
slices around prepared pan with points in center. About halfway down
from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla
until creamy. Spread on dough in center where seams have been pressed
together.
4. In another small bowl, combine butter, brown sugar, and cinnamon
with fork until crumbly. Sprinkle over cream cheese. Fold dough points
over filling, then fold bottom of triangle over points forming a
circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle
with colored Mardi Gras Icing.
Mardi Gras Icing:
1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings
1. In small bowl, combine all ingredients, except food color. Divide
mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second
bowl, add a few drops of green food coloring. In third bowl, add equal
amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.
Nutritional information per serving: Calories 184 Calories from fat 36%
Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate
26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2
carbohydrate 11/2 fat
2 pounds Russet potatoes, washed, peeled and cut into large chunks
1 stick butter, softened
8 ounces cream cheese, softened
3/4 cup milk*, warmed in microwave or on stovetop
1 tablespoon Kosher salt
ground black pepper, to taste
Directions:
Boil cut potatoes in a large pot with enough water to cover them. Cook
until tender. Drain water and place potatoes in large mixing bowl.
Mash potatoes using a potato masher or blend on low using an electric
mixer. Add in the softened cream cheese, butter, warm milk, salt and
pepper to taste. Mix on low until all ingredients are well incorporated.
*For creamier potatoes, add more milk, 1 tablespoon at a time then
blend or stir.
CHICKEN DIVAN
When I prepare this for just us, I sometimes halve the recipe and serve
it with fluffy white rice.
Prep Time: 20 mins
Total Time: 40 mins
Servings: 6
Ingredients
2 lbs fresh broccoli, steamed till crisp-tender
4 tablespoons butter
6 tablespoons flour
2 cups chicken broth
1/2 cup half-and-half
2 tablespoons dry white wine
6 chicken breast halves, cooked and sliced (about 2 pounds)
1 cup grated parmesan cheese, divided
1/2 cup shredded cheddar cheese
1/4 teaspoon nutmeg
Topping:
1/2 cup soft bread crumbs
2 tablespoons margarine or butter, melted
Directions
Spray a 13x9x2 inch baking dish with PAM. Place broccoli in dish. Top
with chicken slices. Make a white sauce with butter, flour, broth, half
and half, wine and 1/2 cup parmesan cheese. Pour over chicken and
broccoli. Sprinkle with the cheddar, remaining 1/2 cup parmesan cheese,
and nutmeg. In small bowl, combine bread crumbs and margarine; sprinkle
over top. Bake in 350 oven for 30-35 minutes or until thoroughly
heated. If desired, broil until browned.
MOZZARELLA, TOMATO AND AVOCADO SALAD
1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 cup basil, julienned
2 tablespoons fresh parsley
1/4 cup lemon juice
1/4 cup olive oil salt and pepper
baguette-optional
1. In a large bowl, combine the tomatoes, mozzarella, basil and
parsley, Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour
over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour
before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve
salad with slotted spoon and toasty bread.
3 c. flour
1 tsp. baking soda
2 c. sugar
1 1/4 c. oil
3 eggs
1 (8 oz.) can crushed pineapple
1 1/2 tsp. vanilla extract
2 c. bananas, diced
1 c. walnuts, chopped
1 angel cake pan
Preheat oven to 350 degrees. Put all ingredients in a bowl, blend
together. Do not beat. Pour batter in a greased angel cake pan. Bake 1
hour 15 minutes. Let cool well before removing from pan.
CROCKPOT TANGY PORK CHOPS
6 pork chops
3 Tbsp. ketchup
1 10-1/2 oz. can cream of chicken soup
2 tsp. Worcestershire sauce
Brown pork chops in skillet. Place pork chops in crockpot. Mix other
ingredients in bowl and pour over pork chops. Cook on low at least 6
hours.
CARROT AND RAISIN SALAD
I love carrot salad!
2 1/2 pounds carrots, washed, peeled and grated or finely chopped in
food processor
3/4 cup light or regular mayonnaise
1/2 cup granulated sugar
1/4 cup shredded sweetened coconut
1/2 cup crushed pineapple, drained
3/4 cup raisins
In a large mixing bowl, gently combine carrots, mayonnaise, sugar,
coconut, pineapple and raisins. Refrigerate 2 hours or overnight.
SALMON LOAF
1 can of salmon, 1 pound or about 2 cups (or leftover cooked salmon
from day before)
1 cup bread crumbs (easy to make in blender)
3/4 cup milk
1 egg, slightly beaten
1/4 cup onion, minced or chopped as desired
2 tablespoons melted butter or like product
Salt and pepper to taste
Preheat oven to 350 degrees.
Grease or spray loaf pan with oil.
First, use a blender to make bread crumbs by tearing bread in strips or
pieces about 2 inches long. Then put in blender on medium or high till
it becomes crumbs. Stopping the motor to stir a bit helps blend it
thoroughly. Then pour into cup measure.
Drain salmon.
Add milk, egg, bread crumbs, onion, melted butter, then salt and
pepper. Toss with fork till fairly evenly mixed.
Pour into loaf pan,. Form loaf with one hand on each side, patting till
even height and width, rounding a bit on edges.
Cook 50 to 60 minutes till done.
SAVORY POT ROAST
Makes 8 servings.
2 Tbsp. vegetable oil
3 1/2 to 4 lbs. boneless beef bottom round or chuck pot roast
10 3/4 oz. can condensed cream of mushroom soup
1 1/4 c. water
1 envelope dry onion soup mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2-inch pieces
2 Tbsp. flour
In Dutch oven over medium-high heat, heat oil. Cook roast until
browned; pour off fat.
Add mushroom soup, 1 c. water and dry soup mix. Heat to a boil. Cover
and cook over low heat 1 1/2 hours.
Add potatoes and carrots. Cover and cook 1 hour or until meat is done,
stirring occasionally.
Remove roast and vegetables. Mix flour and remaining water until
smooth. Add gradually to soup mixture. Over medium heat, cook until
mixture boils and thickens, stirring constantly. Serve with roast and
vegetables.
HONEY MUSTARD CHICKEN
1/2 cup Miracle Whip
2 Tbs. Dijon mustard
1 Tbs. honey
4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
Mix salad dressing, mustard and honey. Place chicken on greased grill
over medium-hot coals (coals will have slight glow) or rack of broiler
pan 5 to 7 inches from heat. Brush with 1/2 of the salad dressing
mixture. Grill or broil 8 to 10 minutes. Turn; brush with remaining
salad dressing mixture. Continue grilling or broiling 8 to 10 minutes
or until 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
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
professionals for any special needs. Feel free to forward this
publication to family and friends.
This issue was sent to [%Email%].
To unsubscribe from the A to Z Recipes Newsletter,
click on the link at the bottom of this message.
*Note: If you wish to leave A to Z Recipes Newsletter,
you must do it yourself. If you have trouble doing it, contact me and I
will ask
EZezine to help you. Since this takes a lot of my time, I request you
try on your own as it is simply a click away.
EZezine will help remove emails of people wishing to leave (and those
the publisher requests be removed, of course).