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 Sunday edition of A to Z Recipes Newsletter. I hope
all is good with you and yours. We have cool weather, clear skies, and
all is right in my neck of the woods. I'm still a little rough around
the edges from the bronchitis, but I am waaay better. Are you hungry?
You are in for a treat as many of your fellow a2z'ers have shared some
delicious sounding recipes for your perusal. Have a great Sunday!
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 Wednesday, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
Do not argue with an idiot. He will drag you down to his level and beat
you with experience.
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!
An oyster which has not been wounded cannot produce pearls.
Pearls are the product of pain, the result of a strange and undesirable
substance from entering the interior of the oyster, like a parasite or
a grain of sand.
In the inner part of the oyster is a shiny substance called nacre.
When a grain of sand enters the oyster, mother-of-Pearl cells begin to
work and cover the grain of sand with layers and layers and more layers
of nacre to protect the helpless body of the oyster.
As a result, a beautiful Pearl is formed.
An oyster that has not been injured somehow, cannot produce pearls...
because Pearl is a healed wound.
Have you ever felt hurt by hurtful words?
You've been accused of having said things you never said?
Your ideas were rejected or misunderstood?
Or perhaps they were taken by someone to present it as their own?
Have you suffered blows which acquire preconceptions wrongly?
Have you been object of indifference?
Then produce a Pearl!
It covers each of your wounds with several layers of love.
Many people just learn to cultivate resentments, leaving their open
wounds, feeding on poor sentiments, which prevent injuries to heal.
In real life, we see many "empty oysters", not because they have not
been injured, but because they have failed to forgive, understand and
transform pain into love.
It is worthwhile to face wounds
Be not overcome by evil, but overcome evil with good.
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!
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.
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:
NEIMAN MARCUS DIP
~Shared by Treva, NC
5 - 6 green onions
8 oz. cheddar cheese, shredded
1 & 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds
Chop the green onions. Shred the cheddar cheese. Mix the onions,
cheese, mayo, bacon bits, and slivered almonds together. Chill for a
couple hours. Serve with Ritz crackers or corn chips.
NOODLE TUNA CASSEROLE
~Shared by Patricia, Mesa, AZ
1 1/2 cups noodles
1 can tuna (7 ounce)
1 can cream of mushroom soup
1/2 cup milk
1 cup grated cheese
1/2 cup chopped onion
1/2 cup broken potato chips
Cook noodles in unsalted water. Drain. Mix with mushroom sup, milk,
tuna cheese and onion. Pour into1 1/2 quart casserole and top with
broken potato chips and if desired, more cheese. Bake at 425 degs for
15 minutes.
BROCCOLI AND PASTA MIX
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 bunch broccoli
1/2 teaspoon salt
1 (8 ounce) box ziti or rigatoni pasta
1/2 cup olive oil
6 Tablespoons butter
4 garlic cloves, chopped
1/2 teaspoon red pepper
3 firm fresh tomatoes, quartered and seeded
1/2 cup grated Parmesan cheese
TO PREPARE:
Cut broccoli into bite-sized pieces. Steam with salt about ten minutes
or until tender. Cook pasta according to package directions. Heat olive
oil, butter, garlic and red pepper. Toss broccoli in the oil mixture,
and pour over pasta. Recipe can be prepared to this point and kept
warm. When ready to serve, toss pasta mixture with tomatoes and
sprinkle with Parmesan cheese. Serve immediately.
12 ounces top sirloin grilling steak
4 teaspoons cornstarch
1 teaspoon each: minced gingerroot and water
2 tablespoons black-bean-and garlic sauce
1 teaspoon hot pepper sauce
1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
3/4 cup each: thinly sliced carrot and celery
1 8-ounce can sliced water chestnuts drained
1 cup snow peas
Thinly slice beef across the grain; place in bowl. Add 1 teaspoon
of the cornstarch; the ginger and water, toss to coat. In small
bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot
pepper sauce and 3/4 cup water. Set aside.
In wok, heat half of the oil over high heat; stir-fry beef until
browned, about 1 minute. Transfer to plate. Add remaining
oil to wok; stir-fry onion, garlic, carrot, celery and water chestnuts
until tender-crisp, 2 minutes. Add snow peas; stir-fry for 1
minute. Add beef and cornstarch mixture; boil until thickened, 1
minute. Serve hot over rice.
Source: Canadian Living magazine
MARMALADE BREAD
~Shared by Luanne, FL
This is a winner. I love it toasted and slathered with butter for
breakfast.I am going to try different flavors of marmalade.
Ingredients:
3 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 jar (16 ounces) orange marmalade (1 1/2 cups)
1 egg, beaten
3/4 cup orange juice
1/4 cup salad oil
1 cup chopped walnuts
Preparation: Sift together flour, baking powder, salt, and soda.
Reserve 1/4 cup of the marmalade. Combine remaining 1 1/4 cups
marmalade, the beaten egg, orange juice, and oil; add to flour mixture,
stirring just until mixture is moistened. Stir in chopped nuts.
Turn batter into a greased 9x5x3-inch loaf pan.
Bake at 350° for about 1 hour, or until a wooden pick or cake tester
inserted in center comes out clean.
Transfer from loaf pan to a baking sheet. Spread reserved marmalade
over top of loaf and return to oven.
for a minute or two, until glazed. Cool on cake rack.
IRON SKILLET BROWNIES
~Shared by Marilyn M., Canton, OH
1/2 cup (1 stick) butter, plus more for pie plate
2 (1 oz) squares unsweetened chocolate
1 cup sugar
1 Tbsp. vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1 cup pecans, chopped
Marshmallow Cream Frosting, recipe follows
Whipped cream or ice cream, for serving
Preheat oven to 325 degrees F. Butter a circular pie plate; set
aside. Melt chocolate and butter in an iron skillet over medium heat;
stir to prevent scorching. Remove from heat when melted. Whisk in
sugar, vanilla, flour, and salt. In a small bowl, whisk eggs together
and add a little hot brownie mixture. This will temper the eggs and not
cook them, when they go into the skillet. Pour eggs into skillet along
with the pecans; mix well. Pour into prepared pie plate. Bake in
the preheated oven for 40 minutes. Let cool and frost. Cut into
squares, top with whipped cream or ice cream and serve.
2 teaspoons butter
4 cups sliced peeled Golden Delicious apple
6 tablespoons granulated sugar, divided
Cooking spray
12 (1 oz) slices cinnamon-swirl bread, cut in half diagonally
3/4 cup chopped pecans, divided
1 & 1/2 cups 1% low-fat milk
1/2 teaspoon ground cinnamon
5 large eggs
1 tablespoon turbinado or granulated sugar
1. Melt butter in a large nonstick skillet over medium-high heat. Add
apple and 1 tablespoon granulated sugar to pan; sauté 8 minutes or
until apple is tender and lightly browned. Remove from heat; cool 5
minutes.
2. Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray.
Arrange half of bread in dish. Top with apple mixture; top with 1/2 cup
pecans. Arrange remaining bread over pecans.
3. Combine the remaining 5 tablespoons granulated sugar, milk,
cinnamon, and eggs in a medium bowl, stirring with a whisk. Pour milk
mixture over bread, pressing down to submerge. Cover and chill
overnight.
4. Preheat oven to 350°.
5. Uncover dish. Sprinkle remaining 1/4 cup pecans and turbinado sugar
evenly over bread. Bake at 350° for 48 minutes or until a knife
inserted in center comes out clean.
These aren't anything complicated. With five ingredients, they take
only a few minutes to put together.
1 lb large strawberries
8 oz. cream cheese, softened (can use 1/3 less fat)
3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
1 tsp vanilla extract
graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry. Remove the
top and clean out with a paring knife, if necessary (some may already
be hollow inside). Prep all strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until
creamy. Add cream cheese mix to a piping bag or ziploc with the corner
snipped off. Fill strawberries with cheesecake mixture. Once
strawberries are filled, dip the top in graham cracker crumbs. If not
serving immediately, refrigerate until serving.
1 whole fryer chicken, cut up into 8 pieces
Kentucky Fried Chicken marinade (I use buttermilk and Tabasco Sauce)
6 to 8 cups shortening
1 cup milk
1 beaten egg
2 cups all purpose flour
1/3 teaspoon paprika
1/3 teaspoon baking powder
1/3 teaspoon garlic powder
3/4 teaspoon MSG
2 1/2 teaspoons salt
3/4 teaspoon pepper
Preparation:
Preheat the shortening in a deep fryer to 350 degrees F.
Trim any excess fat and skin from the chicken pieces and marinate them
for a couple of hours.
Mix the milk with the egg in a bowl.
Combine the other dry ingredients in another bowl.
Drain the marinated chicken on paper towels.
Dip each chicken piece in the egg and milk, and then coat it in the dry
flour mixture.
Dip into the egg and milk mixture again then back in the flour. Make
sure every piece is well coated.
Stack the chicken on a plate until each piece is coated.
Drop the chicken pieces into the hot shortening, one at a time with
tongs being careful not to splash any of the hot oil to avoid burns.
Oven mitts are a good idea.
Fry 4 pieces of chicken at a time until golden brown.
This will take 12 to 15 minutes. Stir the chicken halfway through the
cooking time for an even finish.
Drain the chicken pieces on wire racks for 5 minutes and serve hot.
Serves 3.
BEEF, BARLEY & MUSHROOM SOUP
~Shared by Jean, Syracuse, NY
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
a beef chuck roast (about 3 lbs)
1/2 cup barley
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 lb. fresh sliced up mushrooms (I like a lot)
4 cups water
4 cubes beef bouillon cube
1/4 teaspoon ground black pepper
salt to taste
ground black pepper to taste
Directions
1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5
hours on High, but can vary with different slow cookers). Add barley
during the last hour of cooking.Take meat out a cut up in bite
size pieces. Set beef, broth, and barley aside.
2. Heat oil in a large stock pot over medium-high heat. Saute carrots,
celery, onion, and fresh mushrooms until tender. Add water, beef
bouillon cubes, 1/4 teaspoon pepper, and beef/barley mixture. Bring to
boil, reduce heat, and simmer 10 to 20 minutes. Season with additional
salt and pepper to taste.
Prepare and bake cake according to package directions; using and
ungreased 10" tube pan. Cool. For filling, in a small saucepan,
combine the marshmallows, candy bars and milk. Cook and stir over
low heat until marshmallows are melted. Transfer to a small bowl;
cool to room temperature. Fold in 3/4 C. whipped topping.
Cut cake horizontally into 3 layers. Place bottom layer on a
serving plate; spread with a third of the filling. Repeat layers
twice. Refrigerate for at least 1 hour.
Frost top and sides of cake with remaining whipped topping.
Sift all ingredients together into a large bowl. Place the mix into an
airtight container.
Attach this to the jar:
Making Hot Chocolate: 5 Tbsp. (1/3 cup) Hot Chocolate Mix 1 cup hot water (not boiling) marshmallows or whipped cream
Place the Hot Chocolate Mix into a
mug; add hot water. Stir until the hot chocolate mix is
dissolved. Garnish as desired with marshmallows
or whipped cream. Serves 1.
MAPLE CHICKEN WINGS
~Shared by Treva, NC
These flavorful chicken wings are easy to prepare and bake with a
delicious maple sauce. This recipe will serve 5 to 6 people as an
entree or 10 to 12 as an appetizer. They make a great holiday appetizer
or game day snack. For a tasty family meal, add a salad or slaw and
baked potatoes or fries.
Yield: Serves 6 as an Entree
4 pounds chicken wings
1 cup maple syrup, dark or grade B
1/2 cup packed brown sugar
2 cloves garlic, finely minced
3 green onions, chopped
1/3 cup reduced sodium soy sauce
1/3 cup teriyaki sauce
1/4 teaspoon ground black pepper
dash cayenne pepper, optional
cilantro, sesame seeds, or chopped green onions, for garnish
Place a large disposable baking pan on a large foil-lined baking sheet.
If you don't have a disposable pan, line a large baking pan bottom and
sides with heavy duty foil.
Wash the chicken wings and pat dry. With kitchen shears, cut off wing
tips. Cut each trimmed wing into two pieces at the joint.
In a large cup or small bowl, combine the maple syrup, brown sugar,
garlic, green onions, soy sauce, teriyaki, and peppers.
Arrange the chicken wing pieces in the prepared baking pan and pour the
sauce over them. Bake the wings for 1 hour at 350°, turning 3 to 4
times.
Increase the oven temperature to 400° and bake for about 30 minutes
longer, turning the wings every 10 minutes to brown evenly.
Remove the wings to a serving dish and garnish with chopped cilantro,
sesame seeds, or chopped green onion.
Serves 5 to 6 as an entree or 10 to 12 as an appetizer or snack.
Source: About.com Southern Food
BANANA SPLIT MINI BITES
~Shared by Linda H., Rosharon, TX
A classic ice cream dessert gets mini for some bite size fun. And yes,
there is actually a tiny scoop of ice cream tucked inside and
underneath the whip cream of those little darlings.
Firm Bananas
Chocolate coating
Sprinkles or chopped nuts
Ice cream, softened slightly
Can of whipped cream
Jar Maraschino cherries
Use firm bananas and cut into 1 inch sections. Leave the peel on for
easy handling, and with a melon baller, dig a well in the middle of
each banana section.
Melt chocolate in the microwave and dip the bottom portion of the
banana in chocolate and then dip it once again in either non-pareils or
chopped peanuts. To quickly harden the chocolate, place dipped bananas
in the freezer for five minutes.
Fill each well with ice cream (I filled mine with vanilla chocolate
chip) and top with whip cream and a maraschino cherry.
For filling, drain cherries, reserving 1 cup liquid. Combine 1 cup
sugar and cornstarch in medium saucepan. Stir in 3 cups cherries and 1
cup reserved liquid. Set aside remaining cherries and liquid for
another use. Cook and stir on medium-high heat until mixture comes to a
boil. Boil 1 minute. Cool while preparing crust.
For crust, prepare (see Classic Crisco Pie Crust recipe). Do not bake.
Heat oven to 425ºF.
Spoon half of cherry filling into unbaked pie crust.
Bake at 425ºF for 15 minutes.
For cream cheese layer, beat cream cheese, 1/2 cup sugar and vanilla in
small bowl at medium speed of electric mixer until smooth. Beat in eggs
until blended.
Spoon cream cheese mixture over cherry filling.
REDUCE OVEN TEMPERATURE TO 350ºF. Return pie to oven. Bake 25 minutes.
Cool to room temperature. Top with remaining cherry mixture.
For topping, place spoonfuls of sour cream around edge of pie.
Refrigerate leftover pie.
4 links Polish sausage
1 c. brown sugar
1 c. ginger ale or 7-Up
1 c. barbecue sauce
Cut the Polish sausage in small slices. Put in a pan on the top of the
stove. Add sugar, ale and barbecue sauce. Simmer for 3/4 hour or until
the juice starts to thicken. Be sure the meat is covered with the
liquid. Add more sauce if needed.
RICOTTA ORANGE POUND CAKE
~Shared by Marilyn M., Canton, OH
Powdered sugar
1 orange, zested
3 large eggs
1 1/2 cups whole milk ricotta cheese
2 1/2 tsp baking powder
3/4 cup unsalted butter or margarine, room temp
2 Tbsp. amaretto or almond extract
1 tsp vanilla
1 1/2 cups + 1 Tbsp. sugar or Splenda
1 tsp salt
1 1/2 cups cake flour
Heat oven to 350 degrees. Grease a 9x5x3" loaf pan with butter.
In a bowl, combine flour, baking powder and salt; stir to blend. Cream
together butter, ricotta and sugar until light and fluffy, 3 minutes.
Add eggs, beat well. Add vanilla, zest and amaretto until combined. Add
the dry ingredients until incorporated. Pour batter into the pan. Bake
until done, 50 min. Let cool in the pan 10 min. then transfer to a rack
to cool completely. Dust with powdered sugar. SERVE with a
cup of coffee or glass of milk, if desired. Makes 6 servings of pound
cake.
BACON MUFFINS
~Shared by Treva, NC
Serve these bacon muffins with a butter flavored with a little apricot
preserves.
2 cups sifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
6 slices of bacon, cooked and crumbled
2 tablespoons bacon drippings
1 cup milk
2 large eggs, beaten
Heat oven to 400°. Grease a muffin pan; heat in oven.
Sift flour with baking powder, salt and sugar. Stir in bacon drippings,
milk, and eggs, mixing just until moistened. Stir in crumbled bacon.
Spoon batter into the hot muffin pan; bake for about 20 minutes or
until golden brown.
Makes 12 muffins.
Source: about.com Southern food
PAN-SEARED CHICKEN AND CURRIED PARSNIPS
~Shared by Linda H., Rosharon, TX
1.5 pounds boneless, skinless chicken breasts –each cut into 2 or 3
long "tenders" or strips
parsnips, cut into even bite sized pieces
½ medium yellow onion, diced
1 Bosc pear, pealed and diced
1 garlic cloves, minced
1/2 – 1 tablespoon curry powder (start with 1/2 a tablespoon and add
more if desired)
½ cup chicken broth
1/4 cup canned full fat coconut milk (canned coconut milk)
Sea salt and black pepper to taste
2-3 Tablespoons coconut oil
1. In a large skillet, melt the coconut oil over medium to medium high
heat.
2. Season both sides of the chicken tenders with salt and pepper and
sear in the hot coconut oil for 3-5 minutes per side or until the
chicken is browned.
3. Removed the chicken from the pan and set aside.
4. Add more coconut oil to the same pan if needed and add the onions
and saute for 2-3 minutes.
5. Add the parsnips and saute until the parsnips start to brown.
6. Add the garlic and pears and saute for another 2-3 minutes.
7. Sprinkle the curry powder all over the veggie mixture, pour in the
coconut milk and chicken broth, and mix well. Bring to a simmer
and continue stirring until the parsnips are tender all the way through
and the sauce starts to thicken. Taste and season with salt and
pepper and more curry powder if desired.
8. Top the parsnip mixture with the chicken tender, cover, turn to low
and cook for another 5 minutes.
1/4 pound grated aged white cheddar
1/2 pound grated sharp cheddar
2 tablespoons chopped canned roasted red bell peppers
Salt and freshly ground black pepper to taste
Hot sauce to taste
3 to 4 tablespoons mayonnaise
Combine all the ingredients in a bowl and stir to mix. Cover and chill
until ready to serve.
CRANBERRY PORK TENDERLOIN
~Shared by Jean, Syracuse, NY
1 (16 ounce) pork tenderloin
1 (16 ounce) can whole berry cranberry sauce
1/2 cup orange juice
1/4 cup granulated sugar
1 tablespoon brown sugar
1 teaspoon ground mustard
1/4-1/2 teaspoon ground cloves
2 tablespoons cornstarch
3 tablespoons cold water
Place the tenderloin in a 3-quart crock pot. Combine the cranberry
sauce, orange juice, sugars, mustard and cloves; pour over pork. Cover
and cook on LOW for 5-6 hours or until a meat thermometer reads 160
degrees F.
Remove pork and keep warm.
In a small saucepan, combine cornstarch and water until smooth; stir in
cranberry mixture. Bring to a boil, cooking and stirring for 2 minutes
or until thickened. Serve with pork.
Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with
a fork, and bake in the preheated over for about an hour, or until
tender. Remove from oven, let cool, and then chill until cold. Peel and
cube the potatoes, and then add to a large bowl along with the bean
sprouts, walnuts, celery, radishes, dill weed and parsley. Whisk
together the mayonnaise, lemon juice, mustard and curry powder. Pour
dressing over potato mixture; toss to coat. Cover and refrigerate until
ready to serve.
FRENCH TOAST CASSEROLE
~Shared by Marilyn M., Canton, OH
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 Tbsp. butter, softened
1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Lightly butter an 8x8 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together
eggs, milk, 2 Tbsp. sugar, salt and vanilla.. Pour egg mixture over
bread; dot with butter; let stand for 10 minutes. Combine remaining 2
Tbsp. sugar with 1 tsp. cinnamon; sprinkle over top. Bake in preheated
oven about 45 to 50 minutes, until top is golden.
SALTED CARAMEL CHEESECAKES
~Shared by Treva, NC
There's something so special about your own individual dessert. For the
biggest impact, sprinkle on a beautiful flake salt at the end; if you
don't have that, sea salt will work, too.
30 vanilla wafers
2 tablespoons canola oil
Cooking spray
2/3 cup packed light brown sugar
2/3 cup plain fat-free Greek yogurt
12 ounces 1/3-less-fat cream cheese, softened
1 & 1/2 teaspoons vanilla extract
1/8 teaspoon table salt
2 large eggs
1/2 cup granulated sugar
2 tablespoons water
1 tablespoon butter
1/2 cup evaporated milk
3/8 teaspoon flake salt
1. Preheat oven to 300°.
2. Place cookies in a food processor; process until finely ground
crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup
muffin tin well with cooking spray. Spoon about 1 packed tablespoon
crumb mixture into each muffin cup; press crumbs firmly into bottom.
Bake at 300° for 7 minutes or until lightly browned. Remove from oven;
cool.
3. Wipe food processor clean. Place brown sugar, yogurt, and cream
cheese in processor; process until smooth. Add vanilla, table salt, and
eggs; process until smooth. Spoon about 3 tablespoons batter into each
muffin cup. Bake at 300° for 18 minutes or until centers of cheesecakes
barely move when pan is touched. Remove pan from oven; cool on a wire
rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or
until well chilled.
4. Run a thin knife around outside edge of each cheesecake. Carefully
remove cheesecakes from pan; place on a platter. Chill cheesecakes
until ready to serve.
5. Combine granulated sugar and 2 tablespoons water in a medium, heavy
saucepan over medium-high heat; cook until sugar dissolves, stirring
gently as needed to dissolve sugar evenly (about 3 minutes). Continue
cooking 12 minutes or until the color of light brown sugar (do not
stir). Remove from heat; carefully stir in butter and milk (caramelized
sugar will harden and stick to spoon). Place pan over medium-high heat
until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove
pan from heat; cool caramel to room temperature. Cover and chill 1 hour
or until slightly thickened. Spoon about 1 tablespoon caramel over each
cheesecake. Sprinkle cheesecakes evenly with flake salt.
2 cups finely chopped strawberries
1/4 cup chopped fresh basil
2 tablespoons dark brown sugar
4 teaspoons minced shallot
Pinch of pepper
1 (3-oz.) package cream cheese, softened
36 pretzel crackers
Stir together strawberries, basil, brown sugar, shallot, and pepper.
Spread softened cream cheese onto pretzel crackers. Top with strawberry
mixture.
Source: Southern Living APRIL 2012
BRAISED BEEF FOR TORTILLAS
~Shared by Johnny, LA
1 1/2 pounds beef round steak
2 large cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lime juice (or lemon juice)
3/4 cup chopped onion
1 cup chopped carrots
1 teaspoon marjoram
1/2 cup beef broth
1 can (14.5 ounces) diced tomatoes, undrained
Spread garlic on round steak; sprinkle with salt and pepper. Sprinkle
evenly with lime or lemon juice; place meat in slow cooker then add
remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours,
until meat is very tender. Shred with 2 forks and serve with warm flour
tortillas and rice, along with chopped tomatoes, shredded lettuce,
chopped onions, salsa, cheese, or other desired condiments.
FAMOUS SLOPPY JOE'S
~Shared by Jean, Syracuse, NY
Ingredients:
1-1/2 pounds lean ground round
1 onion, chopped
1 red bell pepper, chopped
1 (6 ounce) can tomato paste
1 cup water
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon distilled white vinegar
3 tablespoons brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large skillet over medium-high heat, saute the ground beef for 5
minutes. Add the onion and red bell pepper; saute for 5 more minutes,
or until onion is tender. Drain the fat.
Mix in tomato paste and water, stirring until paste is dissolved. Stir
in garlic, chili powder, paprika, cumin, vinegar, brown sugar, oregano,
salt and pepper. Continue to heat for 5 to 10 minutes, or until mixture
is thick and stewy. Makes 8 servings.
Nutritional Information: Calories 317, Protein 16g, Total Fat 23g,
Sodium 385mg, Cholesterol 72mg, Carbohydrates 13g, Fiber 2g
1/4 cup plus 2 tablespoons pine nuts
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
4 U.S. Farm-Raised Catfish fillets
1/4 cup vegetable oil
Preheat the oven to 350°F.
Spread pine nuts on a baking sheet and toast in the oven for about 5
minutes or until golden brown. Cool. Grind 1/4 cup of the pine nuts and
reserve remaining for garnish.
Mix ground pine nuts, cornmeal, flour, salt, cayenne pepper and cumin
in a shallow dish or on a piece of wax paper. Dredge catfish fillets in
the pine nut mixture. Set aside on a wax paper-lined baking sheet.
Heat oil in a large skillet over medium heat. Fry catfish fillets, two
at a time, in the hot oil for 4 minutes on each side or until fish
flakes easily when tested with a fork. Sprinkle fillets with whole pine
nuts and serve.
BREAKFAST BISCUITS
~Shared by Marilyn M., Canton, OH
This is a nice breakfast biscuit because you can mix them up the night
before and then bake in the morning. So much better than canned tube
biscuits.
2 cups self-rising flour
1 Tbsp. sugar
1/3 cup shortening (can be butter, margarine or Crisco type)
1 cup buttermilk
Sift flour and sugar into a bowl; cut shortening in till it is the
texture of cornmeal. Add buttermilk and gently stir to form a soft
dough ball. Knead exactly 20 times on a lightly floured surface. Wrap
the dough ball on plastic wrap and refrigerate overnight.
In the morning preheat the oven to 425 degrees and pat the dough down
to about an inch thick. Cut with a cutter or the rim of a glass. Place
on an ungreased sheet; Bake 12-15 minutes or until nicely browned.
These are so good with sausage gravy, jelly, honey. or just butter and
eggs.
HUMMINGBIRD PANCAKES
~Shared by Treva, NC
Yield: Makes about 18 pancakes
Total: 45 Minutes
1 & 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 & 1/2 cups buttermilk
1 cup mashed very ripe bananas
1/2 cup drained, canned crushed pineapple in juice
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons canola oil
1/2 cup chopped toasted pecans
Cream Cheese Anglaise (recipe follows)
Garnishes: sliced bananas, chopped fresh pineapple
Stir together first 4 ingredients in a large bowl. Whisk together
buttermilk and next 5 ingredients in another bowl. Gradually stir
buttermilk mixture into flour mixture just until dry ingredients are
moistened. Fold in toasted pecans. Pour about 1/4 cup batter for each
pancake onto a hot buttered griddle or large nonstick skillet. Cook 3
to 4 minutes or until tops are covered with bubbles and edges look dry
and cooked. Turn and cook 3 to 4 minutes or until done. Place in a
single layer on a baking sheet, and keep warm in a 200° oven up to 30
minutes. Serve with Cream Cheese Anglaise.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't overmix the batter; it should be lumpy.
Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and
salt in a blender until smooth. Bring mixture to a boil in a medium
saucepan over medium heat, whisking constantly. Boil, whisking
constantly, 1 minute. Remove from heat, and whisk in butter and
vanilla. Serve immediately.
Source: Southern Living, DECEMBER 2012
BROCCOLI AND CHICKPEA SALAD
~Shared by Linda H., Rosharon, TX
Insalata di Broccolo e Ceci della Mamma by Mary Ann Esposito.
1 head broccoli separated into florets
1 small red onion, thinly sliced into rings
1 cup canned chickpeas, drained and rinsed well
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon sugar
1/2 teaspoon salt
Blanch the broccoli florets in boiling water for two minutes; drain and
place in salad bowl. Let cool, then add remainder salad ingredients.
Whisk the salad dressing together in a small bowl. Pour over the salad
and toss well.
BAKED PORK CHOPS WITH GARDEN STUFFING
~Shared by Johnny, LA
Some of the best recipes for pork chops are dredged in a delicious
gravy like these Baked Pork Chops with Garden Stuffing. Served on a bed
of herb-seasoned stuffing and mixed vegetables, it is then topped with
a mushroom sauce that is simple mouthwatering. A meal that can feed a
hungry family, serve up this hearty dish and watch it disappear before
your eyes. You'll be eating every last bite of your plate.
Serves: 6
Preparation Time: 15 min
Cooking Time: 40 min
Ingredients
1 can (10.75 - ounces) Campbell's Condensed Golden Mushroom Soup
3/4 cup water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower,
carrots)
1 tablespoon butter
4 cups Pepperidge Farm Herb Seasoned Stuffing
6 bone-in pork chops, 3/4-inch thick (about 2 pounds)
Instructions
Heat the oven to 400 degrees F.
Heat 1/3 cup soup, 1/2 cup water, vegetables and butter in a 3-quart
saucepan over medium-high heat to a boil.
Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart baking dish. Arrange
the pork on the stuffing.
Stir the remaining soup and remaining water in a small bowl. Spoon the
soup mixture over the pork.
Bake for 40 minutes or until the pork is cooked through.
3/4 cup cold butter
1 box yellow cake mix
2 egg yolk
2 cups sour cream
29 oz can sliced peaches, drained
1/2 tsp cinnamon
8 oz cool whip, thawed
In a bowl, cut butter into dry cake mix until it is Like coarse
crumbs. Pat into greased 9 x 13 pan.
In another bowl, beat egg yolks. Add sour cream and mix well. Set
aside 6-8 peaches for garnish.
Cut remaining peaches into 1" pieces. Stir into Sour cream mixture.
Spread over crust and sprinkle with cinnamon. Bake at 350 for
25-30 minutes. Or Until edges turn brown. Cool.
Then spread with cool whip and garnish with peach Slices. Store
in refrigerator.
Whip the filling ingredients until smooth. Pour into a graham cracker
crust in a large pie dish. Bake at 350 degrees for 20 minutes. Cool.
Mix topping and spoon over filling. Bake at 450 degrees for 5 minutes.
When cool, refrigerate. 8-10 servings.
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
CARAMEL APPLE OATMEAL COOKIES
~Shared by Treva, NC
With dried apples and caramel candies in every bite, our
less-than-100-calorie oatmeal cookies give you the flavors of fall
year-round.
Yield: 4 dozen (serving size: 1 cookie)
6.75 ounces all-purpose flour (about 1 & 1/2 cups)
1 & 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
3/4 cup finely chopped dried apple slices
3/4 cup caramel bits or
16 small soft caramel candies, chopped
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour and next 4 ingredients (through salt) in a bowl;
stir well.
3. Place sugars and butter in a large bowl; beat with a mixer at medium
speed until light and fluffy. Add vanilla and egg; beat well. Gradually
add flour mixture; beat at low speed until just combined. Fold in apple
and caramel bits.
4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined
with parchment paper. Flatten balls slightly with hand. Bake at 350°
for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool
completely on wire racks.
A note from Maggie... This recipe reminded me of our a2z trip to South
Carolina where we were treated to fabulous Shrimp Cocktails (thanks, Anita!) and
Boiled Shrimp with a most excellent Red Sauce (thanks, Paul!). I
suggest adding chopped avocados just before serving. So good!
While most of us think of classic ceviche as raw fish marinated in
fresh lime juice long enough to give it a cooked texture, in Mexico
there are ceviche "cocktails" that combine seafood that's been cooked
with fresh vegetables, hot sauce, lime juice and just a little ketchup.
It's an easy, refreshing crowd pleaser, and you don't have to track
down the just-off-the-boat fresh fish necessary for the classic
ceviche. Serve with tostadas, tortilla chips, or saltines.
Yield: 6 servings (serving size: 1/2 cup)
Ingredients
1/2 cup chopped onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/2 cup ketchup
1/3 cup chopped fresh cilantro
2 tablespoons Mexican hot sauce (such as Tamazula)
1 tablespoon olive oil
1/4 teaspoon salt
Preparation
Place chopped onion in a colander, and rinse with cold water. Drain.
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add
shrimp; cook 3 minutes or until done. Drain and rinse with cold water;
peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover
and chill 1 hour. Stir in onion, cucumber, and remaining ingredients.
Serve immediately or chilled.
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
PRIMAVERA FISH FILLETS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving Size: 4 ounces fish with 1-1/4 cups vegetables
INGREDIENTS
- 4 (4-ounce) fresh or frozen orange roughy fillets
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 1-1/2 cups fresh broccoli florets
- 1 cup fresh cauliflower florets
- 1 cup julienne-cut carrots
- 1 cup sliced fresh white mushrooms
- 1/2 cup diagonally sliced celery
- 1/8 teaspoon salt
- 1/4 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Heat the oven to 450 degrees. Thaw roughy if frozen. Place 1 tablespoon
butter into a 13x9-inch glass or ceramic baking dish and melt in the
oven. Place roughy fillets in melted butter and turn to coat, arranging
fillets in a single layer. Sprinkle with lemon juice and pepper. Bake
for 5 minutes. Remove from the oven.
While fish is baking, melt remaining 1 tablespoon butter in large
skillet over medium-high heat. Add garlic and cook until lightly
browned. Add broccoli, cauliflower, carrots, mushrooms, celery, salt,
and basil. Cook, stirring, for 5 to 6 minutes or until vegetables are
crisp-tender.
Spoon hot vegetables into the center of the baking dish, moving fish to
the sides of the dish. Sprinkle vegetables and fish with Parmesan
cheese.
Return the dish to the oven and bake an additional 3 to 5 minutes or
until fish flakes easily with a fork.
Nutritional Information Per Serving: Calories: 177; Protein: 28 g;
Sodium: 216 mg; Cholesterol: 38 mg; Carbohydrates: 7 g; Fat 11 g
Exchanges: 4 Very Lean Meat, 1 Fat, 1 Vegetable
- 1-1/2 cups shredded roasted chicken breast
- 1 cup marinated artichoke hearts, drained and coarsely chopped
- 1/2 cup 1-inch pieces roasted or broiled asparagus spears
- 1/4 cup chopped roasted red bell pepper
- 3 to 4 tablespoons light olive oil vinaigrette or Italian salad
dressing
- 1/8 teaspoon coarsely ground black pepper
DIRECTIONS
Combine the chicken, artichoke hearts, asparagus, and bell pepper in a
medium bowl and toss to mix well. Add the salad dressing and pepper and
toss again.
Let the salad sit for 15 minutes before serving or cover and chill
until ready to serve. If desired, serve on a bed of fresh salad greens
garnished with a sprinkling of blue cheese crumbles and chopped
walnuts, or serve in lettuce-lined pita pockets.
Nutritional Information Per Serving: Calories: 148; Protein: 18 g;
Sodium: 301 mg; Cholesterol: 45 mg; Carbohydrates: 5 g; Fat 5.1 g
Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
- 1 pound green beans, trimmed
- 1 teaspoon canola oil
- 2 teaspoons sesame seeds
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F. On a baking sheet with sides, toss beans
with oil, then spread the beans out in a single layer. Roast the beans
until wrinkled, brown and tender, about 12 minutes, stirring once.
Meanwhile, toast sesame seeds in a small dry skillet, stirring
constantly over medium-low heat, until lightly browned and fragrant,
about 2 to 3 minutes. Crush the seeds lightly and toss with the beans.
Season with salt and pepper.
Nutritional Information Per Serving: Calories: 54; Protein: 2 g;
Sodium: 146 mg; Cholesterol: 0 mg; Carbohydrates: 7 g; Fat 2 g
Exchanges: 1 Vegetable
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
BUBBA GUMP'S SHRIMP COMPANY COPYCAT
"SHRIMPIN' DIPPIN' BROTH"
~Shared by Johnny, LA
Serves 2-3
Ingredients:
For the broth:
1/2 tablespoon butter
1/2 teaspoon black pepper
1 teaspoon Cajun spice
2 cloves garlic, minced
1 chicken bouillon cube
8 ounces clam juice
1/4 cup water
1/4 cup white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
For the shrimp:
2 tablespoons butter
1/2 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Cajun seasoning
1/2 tablespoon garlic, minced
1 pound medium shrimp, peeled and deveined
1 baguette
1 cup cooked white rice
Lemon wedges
Method:
For the broth:
In a small saucepan over medium heat, melt butter, and in the melted
cook black pepper, Cajun seasoning, and garlic, about 5 minutes. Add
bouillon cube, clam juice, Worcestershire sauce, and sugar. Bring to a
boil then turn down the heat to low until ready to serve.
For the shrimp:
In a large saute pan melt butter. Add Worcestershire, black pepper,
Cajun seasoning, garlic and shrimp. Cook shrimp quickly, approximately
2 minutes. Combine shrimp and broth and serve with bread, rice and
lemon.
CALIFORNIA EGG BAKE
~Shared by Maggie, TX
2 Servings
Prep: 10 min.
Bake: 25 min.
Ingredients
3 eggs, lightly beaten
1/4 cup Daisy Brand Sour Cream
1/4 teaspoon salt
1 medium tomato, chopped
1 green onion, sliced
1/4 cup shredded cheddar cheese
Directions
In a small bowl, whisk the eggs, sour cream and salt; stir in the
tomato, onion and cheese. Pour into a greased 2-cup baking dish. Bake,
uncovered, at 350° for 25-30 minutes or until a knife inserted in the
center comes out clean. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 233 calories, 17 g fat (9 g saturated
fat), 352 mg cholesterol, 500 mg sodium, 6 g carbohydrate, 1 g fiber,
14 g protein.
Source: Taste of Home 2012
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Publisher's
Choice
CRISPY TACO WINGS
Adapted from Taste at Home.
Salt & Pepper
2-1/2 pounds of chicken wings, cut up
1/2 cup flour
1 package taco seasoning
1/2 cup butter, melted
2 cups crushed corn chips
Cooking Spray
Season chicken wings well with salt and pepper before tossing in flour
and taco seasoning. Dip each coated wing into melted butter and
then in crushed corn chips.
Place a baking rack on top of a baking tray and spray with cooking
spray. Bake the wings in a 350o F oven for 30-40 minutes.
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets
Directions
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the
garlic, and saute for a few minutes. Sprinkle in the red pepper flakes,
and saute for another minute. Pour in the diced tomatoes and tomato
sauce, and add the basil. Simmer for about 20 minutes, stirring
occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Add
penne pasta, and cook for 8 minutes, or until tender. Drain.
In a small bowl, whisk eggs with a fork. Place bread crumbs in a
separate bowl. Stir the garlic powder, salt and pepper into the bread
crumbs. Dip chicken cutlets into the egg, then press into the bread
crumbs until completely coated.
Heat remaining olive oil in a large skillet over medium heat. Fry
chicken for about 5 minutes per side, or until the coating is a nice
dark brown color.
Remove chicken, and cut into slices. Toss the chicken slices into the
sauce, and simmer for about 10 minutes. Stir in the cooked penne,
simmer for a few more minutes to soak up the flavor, then serve.
FRIED CHICKEN WITH PAN GRAVY
1 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for frying
In a large resealable plastic bag, combine the first five ingredients.
Add chicken, a few pieces at a time, and shake to coat.
In a large skillet over medium-high heat, heat 1/4 in. of oil; fry
chicken until browned on all sides. Reduce heat; cover and cook for
30-35 minutes or until juices run clear, turning occasionally. Uncover
and cook 5 minutes longer. Remove chicken to paper towels and keep warm.
Pour off excess fat from the skillet, reserving the browned bits and 2
tablespoons drippings. Stir in flour and salt until blended; gradually
add milk. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. Serve with chicken. Yield: 6 servings (1-1/2 cups gravy).
Meanwhile, slice onion and tomato, separate lettuce leaves.
For each serving, spoon half the tuna mixture down the center of one
tortilla. Repeat with second tortilla.
Dice tomato and slice onion. Sprinkle tomato and onion on top of tuna
mixture in tortillas.
Top with shredded cheese and lettuce. Rollup and enjoy with tortilla
chips.
QUICK LASAGNA CASSEROLE
Instead of layering the ingredients, this lasagna recipe mixes the
pasta and sauce together, then tops with cheese to cut prep time.
Servings: 8 to 10 servings
Prep: 25 mins
Total: 1 hr 10 mins
Ingredients
12 ounces dried campanelle or cellantani pasta
1 pound bulk Italian sausage
1 large onion, cut in thin wedges
1 medium yellow sweet pepper, cut in bite-size strips
3 cloves garlic, minced
1 24- to 28-ounce jar marinara sauce
1 teaspoon fennel seed, crushed
1 15-ounce carton ricotta cheese
1 egg, lightly beaten
1 8-ounce packaged shredded Italian blend cheeses (2 cups)
Directions
1. Preheat oven to 375 degrees F. Cook pasta according to package
directions; drain.
2. In a large skillet cook sausage, onion, sweet pepper, and garlic
until sausage is no longer pink; drain fat. Transfer sausage mixture to
a very large bowl. Stir in marinara sauce, fennel seed, and cooked
pasta.
3. Transfer the pasta mixture to a 3-quart rectangular baking pan. In a
medium bowl stir together ricotta cheese, egg, and 1 cup of the Italian
blend cheeses. Spoon the ricotta cheese over the pasta mixture in large
dollops. Sprinkle the remaining shredded Italian blend cheeses over the
top. Bake, uncovered, for 35 to 40 minutes or until heated through. Let
stand 10 minutes before serving. Makes 8 to 10 servings.
Advance preparation
Spoon mixture into 3-quart rectangular baking dish. Cover with plastic
wrap. Chill 2 to 24 hours. Remove plastic wrap. Bake in a 350 degree F
oven for 50 to 60 minutes or until heated through. Let stand as
directed.
Nutrition Facts
Calories 636, Total Fat 35 g, Saturated Fat 17 g, Cholesterol 112 mg,
Sodium 1133 mg, Carbohydrate 47 g, Fiber 5 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens
JAGERSCHNITZEL
1 cup bread crumbs
1 tablespoon all-purpose flour
Salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
10 large button mushrooms, trimmed and sliced
1 1/4 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
In a shallow dish, mix together the bread crumbs and flour. Season with
salt and pepper. Place the egg in a separate dish. Heat oil in a large
skillet over medium-high heat. Dip pork steaks in egg, then coat with
the bread crumb mixture. Saute in the hot oil until browned on both
sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to
the skillet and cook until lightly browned and most of liquid from
mushrooms has evaporated. Pour in water and dissolve the bouillon cube.
Simmer for about 20 minutes. Stir together the cornstarch and sour
cream; stir into the skillet. Cook over low heat until thickened but do
not boil. Spoon over the pork cutlets and serve immediately.
Brown beef and onions; drain and pour into a casserole dish. Layer the
potatoes, celery and spaghetti. Pour the cans of mushroom soup over the
mixture.
Fry the bacon and cut into small pieces and put on top. Pour tomato
juice over the bacon and then sprinkle the cheese over the top. Cover
and bake at 350 degrees F for 1 1/2 hours.
CHEESE MEAT LOAF
2 1/2 pounds ground beef
1 cup grated Cheddar cheese
2/3 cup chopped onion
3 Tablespoons chopped green bell pepper
2 1/2 cups dry bread crumbs (or oatmeal)
1 Tablespoon salt
1/4 teaspoon dried thyme
dash garlic salt
3 eggs, beaten
2 1/2 cups tomato puree
Preheat the oven to 350 degrees F. In a large bowl, mix together beef,
cheese, onion, green pepper, bread crumbs, salt, thyme and garlic salt.
Combine eggs and tomato puree and blend into meat mixture. Turn into
two 8x4-inch loaf pans. Bake for 1 hour. Remove from oven and let sit
for at least 5 minutes before serving.
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).