Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
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Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
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to Z Recipes QT Chat Free
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Publisher's
Desk
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. As we get
older we are able to see the world in a way not possible when younger.
Like when I see my mother in the nursing home... she is so sweet, tiny,
fragile. And loving. Nothing like I saw of her when I was younger. I
would like to think it was my finally growing up to see things clearly.
I know her getting old has made some difference in her appearance, but
what is inside of her comes out. I am thankful I am getting old enough
to see her as she really is. I share a few minutes with her as often as
I can. So many do not have that chance and my day will come. I pray to
have this blessing for years to come.
March is here already. No, I don't know where January and February
went. I think it was Andy Rooney who said: "I've learned that life is like a roll of
toilet paper. The closer you get to the end the faster it goes."
Isn't that the truth? Our treat for the month of March is the First
Wednesday issue provided by Patricia in Mesa,
AZ. What a gem she has shared and we both hope you enjoy it.
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. Now, here's Patricia in Mesa,
AZ . . .
Think
March
holidays and the first thing that comes to mind is St. Patrick's Day
and the cooking of the green. Scrolling through the net I discovered
that March is National celery month with special days for corned beef
and cabbage (what else would do?), pears Helene day, (not sure who she
is) artichoke and spinach day. Hopefully what follows will be lots of
green recipes for every appetite. ~Just
me.
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
A few helpful hints when having a
green party!!!
Put a few drops of green food coloring in a clear citrus-based soda to
make a fun, fizzy, green beverage. To improve the taste, you can also
add lime-flavored syrup to the soda.
Impress your friends and family by making pasta and serving it with
green Alfredo sauce or pesto sauce. Or serve chicken with green gravy
and green mashed potatoes (with green vegetables, of course).
Bake a loaf of fresh green bread by adding a few drops of food coloring
to your bread mix.
Make a traditional dessert and preparing some green whipped cream as a
topping. If you like, add a touch of mint extract to match the color
with a mint flavor.
Whip up a batch of sugar cookies, adding a couple of drops of green
food coloring to the dough, or add green food coloring to a white cake
mix.
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
A
couple years ago yahoo.com received a request - "How many types of
green apples are out there in the world?" An answer supplied by member
Koala_Bear:
"Well, to start with, there are over 7500 varieties and it depends on
what you mean by green as most if not all start out that way and can be
eaten or cooked that way. Bramley; Pippin; Granny Smith; Codlin can be
green or yellow and many others are golden; Crispin; Fuji, Flower of
Kent; Greening; Greensleeves (hence their names); Jonagold; Lord Derby
is usually used while green; the Laxton is mostly green (and many other
types are green with minimal stripes of red or pink or gold); Reinette;
Snow; White Joaneting; White Transparent - these three are pale so are
they white or light green?
So I guess the answer is - lots!"
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?
There
are currently 63 shades of green from Army green to Yellow green.
Green is the color between blue and yellow in the spectrum and
symbolizes self respect and well being.
Grass green is the most restful color; green is the color of balance
and also means learning, growth and harmony
Green is a safe color, if you don't know what color to use, use green.
Friday is the day of green.
It was believed green was healing for the eyes. Egyptians wore green
eyeliner; green eye shades are still worn.
Going green means to start doing things little by little to help the
environment. Green refers to the golf course area of grass around the
hole. It is slang for money, while green around the gills indicates a
person doesn't look well.
Green Day, an American punk rock band formed in 1987, produced an album
in 1994 hat sold over 10 million copies.
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.
Life expectancy would grow by leaps and bounds if green vegetables
smelled as good as bacon."
~Doug Larson
“People have been cooking and eating for thousands of years, so if you
are the very first to have thought of adding fresh lime juice to
scalloped potatoes try to understand that there must be a reason for
this.”
~Fran Lebowitz
“I don't altogether agree that a plain green salad ever becomes a bore
- not, that is, if it's made with fresh, well-drained crisp green stuff
and a properly seasoned dressing of good-quality olive oil and a sound
wine vinegar. But I do agree that all this talk about 'tossed salads'
is a bore; it seems to me that a salad and its dressing are things we
should take more or less for granted at a meal, like bread and salt;
and not carry on about them.”
~Elizabeth David (1913-1992
I do not like broccoli. And I haven't liked it since I was a little kid
and my mother made me eat it. And I'm President of the United States
and I'm not going to eat any more broccoli.
~George H. W. Bush
"On the subject of spinach: divide into little piles. Rearrange again
into new piles. After five of six maneuvers, sit back and say you are
full."
~Delia Ephron, ‘How To Eat Like A Child’
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:
GREEN EGGS AND HAM
1-2 tablespoons of butter or margarine
4 slices of ham
8 eggs
2 tablespoons of milk
1-2 drops of green food coloring
1/4 teaspoon of salt
1/4 teaspoon of pepper
Melt a teaspoon of butter in a large frying pan over medium heat. Add
sliced ham and brown until edges are slightly crisp. Remove the ham
from the pan, cover with aluminum foil, and set aside. In a medium-size
mixing bowl, combine the eggs, milk, salt, and pepper. Beat with a
whisk until frothy. Then add 1-2 drops of green food coloring until you
reach the desired shade of green.
Heat a tablespoon of butter or margarine in a large frying pan over
medium heat until the butter begins to sizzle. Add the egg mixture to
the pan; stir the mixture with a spatula until the eggs are firm and
not too runny. Transfer the eggs to individual plates. Garnish with a
sprig of parsley. Add the ham prepared earlier. Serve with toast or
warm rolls. Feeds 4 hungry green-egg lovers.
AVOCADO-PINEAPPLE
SALAD
2 avocados
4 canned or fresh pineapple slices
Salad greens
1 pint low-fat cottage cheese
1/4 cup honey
1/4 cup lemon juice
Cut avocados lengthwise in halves, remove peel and seeds. Cut each half
into 8 pieces crosswise; sprinkle with a little lemon juice to prevent
discoloration. Cut pineapple slices in halves. Line 4 salad plates with
greens. Spoon cottage cheese over the greens and reassemble one avocado
half over each serving of cottage cheese, alternating avocado pieces
with pineapple halves. Combine honey and lemon juice. Pour over avocado
and pineapple.
GERMAN APPLE PANCAKES
1 large green apple, halved, cored and sliced
1/4 cup sugar
1/4 cup applesauce
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
Spray a Pyrex casserole dish with non-stick spray. Mix apples, sugar,
applesauce and spices and spread in dish. Bake at 425 degrees for 10
minutes to partially cook the apples. In a large bowl, mix liquid
ingredients for the batter, then add dry ingredients. Stir only until
ingredients are mixed - do not beat. Pour batter over the fruit and
bake at 375 degrees for another 20 minutes. Serves 2.
* Egg substitute equal to 4 eggs may be used in place of whites.
GREEN APPLESAUCE
w/FROZEN YOGURT
2 pounds granny smith apples (cored and cut into 2 inch thick slices)
4 cup sugar
2 teaspoons ground cinnamon
2 tablespoons fresh lemon juice
6 scoops vanilla frozen yogurt
Grated nutmeg
Lay apple slices in a 3-quart or larger crockpot. Combine sugar and
cinnamon. Sprinkle over apples and drizzle with lemon juice. Cover and
cook on low for 6 1/2 to 8 hours. To serve, spoon hot apples into 6
dessert dishes. Top each with a scoop of frozen yogurt. Lightly
sprinkle with nutmeg and serve. Serves six.
ASPARAGUS ROLLUPS
1/3 cup mayonnaise
Spicy mustard
1/2 pound thinly sliced ham
1 pound asparagus spears cooked and chilled
Make a tangy sauce of mayonnaise and mustard; spread on a slice of ham.
Place an asparagus spear at one end of ham and roll up. Fasten with
toothpicks; repeat with other slices and chill for 3 hours. Before
serving cut each roll into 3 sections and fancy with cocktail picks.
THREE BEAN BURGERS
w/GREEN MAYO
1 can (10 1/2 ounce) cannelini beans, drained
1 can (10 1/2 ounce) black eyed peas, drained
1 can (10 1/2 ounce) red kidney beans, drained and rinsed
1 fresh red chile, seeded
4 shallots, cut into quarters
2 celery stalks, coarsely chopped
1 cup fresh whole wheat bread crumbs
1 tablespoon fresh cilantro
2 tablespoons whole wheat flour
2 tablespoons corn oil
Salt and pepper
Green Mayo:
6 tablespoons prepared mustard
2 tablespoons chopped fresh parsley or mint
1 tablespoon chopped cucumber
3 scallions finely chopped
To serve:
1 red and 1 yellow bell pepper, cored, seeded and halved
Few spinach leaves
4-6 lightly toasted sesame seed buns
Salsa
Place beans, chili, shallots, celery, bread crumbs, cilantro and salt
and pepper in a food processor. Using the pulse button, blend together.
Shape into 4-6 burgers then cover and let chill for 1 hour. Coat the
burgers lightly in flour; heat a heavy bottom skillet and add the oil.
Also preheat broiler. When the oil is hot, add burgers and cook over
medium heat for 5-6 minutes on each side until cooked.
Place bell pepper halves skin side up, on an oiled broiler rack. Cook
under broiler for 8-10 minutes until the flesh is soft and the skin is
blackened and blistered. Leave to cool a bit and cut into wedges.
Mix mayonnaise, parsley, cucumber and scallions in a bowl. Place some
spinach leaves on the bases of the buns with wedges of the bell pepper.
Top with the burgers, then spoon on a little green mayo and salsa.
Replace top and serve.
Cut each avocado in half, lengthwise. Remove pit; reel then coarsely
chop the halves and place in a nonmetallic bowl. Squeeze over the juice
of 1 lime and add the oil. Mash the avocados with a fork until the
desired consistency; blend in onion, chile, garlic, cumin and cilantro.
Season to taste with salt and pepper. Place in a serving dish and serve
immediately to avoid discoloration.
KEY LIME PIE
1 prepared graham cracker crust
1 3/4 cups canned sweetened condensed milk
1/2 cup freshly squeezed lime juice
Finely grated rind of 3 limes
4 large egg yolks
Freshly whipped cream
Beat the condensed milk, lime juice, rind and egg yolks together in a
bowl until well blended. Pour filling into crust and spread out to the
edge. Bake at 325 degrees for 15 minutes or until filling is set around
the edge but still wobbly in the center. Let cool completely on wire
rack; cover and chill for at least 2 hours. Serve with dollops of
whipped cream.
ASPARAGUS STUFFED
STEAK
1 pound fresh asparagus
2 tablespoons prepared horseradish
2 tablespoons minced garlic
2 to 4 pound flank steak, butterflied, opened
Spread horseradish and garlic on steak. Arrange spears in single row
over spread. Roll tightly and tie. Place steak in roasting pan and
roast at 350 degrees for 1 hour. Remove from oven and let stand 10
minutes before slicing.
Preheat oven to 350 degrees. Line two 17x11x1 inch jelly roll pans with
parchment paper; set aside.
Prepare angel food cake mix according to package directions. Divide
batter between prepared pans. Draw knife thorough batter to remove
large air bubbles. Bake 12 minutes or until cakes are lightly browned
and toothpick comes out clean. Invert each cake onto separate clean
towel. Starting at short end, roll up warm cake, jelly roll fashion
with towel inside. Cool cakes completely.
Place 1 to 2 drops of food coloring in each container of yogurt, stir
well. Unroll cake, remove towel. Spread each cake with 1 container of
yogurt leaving an inch border. Roll up cake, place seam side down.
Slice each cake roll into 8 pieces. Garnish with lime slices if
desired. Serve right away or refrigerate.
CHICKEN ASPARAGUS
HOLLANDAISE
1 package (1 1/4 ounce) Hollander sauce mix
1 pound chicken breasts, cut into strips
2 teaspoons lemon juice
1 package (10 ounce) frozen asparagus
Dash cayenne pepper.
Salt and pepper to taste
Prepare sauce according to package. Spray large skillet with nonstick
spray; cook chicken over medium heat 10 to 12 minutes or until brown,
stirring occasionally. Add hollandaise sauce, lemon, and asparagus.
Cover and cook, stirring occasionally, 5 to 10 minutes or until
asparagus is heated through. Do not over cook. Add cayenne pepper and
salt and pepper to taste.
SPINACH ORANGE SALAD
1 large bunch spinach, stems removed
2 oranges
1/2 small jicama, peeled and cut into strips
1/4 cup roasted pecan halves
Vinaigrette dressing (optional)
Wash and dry spinach; chill until crisp. Tear into bite size pieces;
place in large bowl. Peel oranges, remove rind membrane, cut between
segments and membrane, remove membrane. Chop segments. Add oranges
jicama and pecans to spinach. Pour vinaigrette (or dressing of choice)
over spinach and toss gently until well mixed.
CREME DE MENTHE
CHOCOLATE PIE
18 cream filled chocolate cookies, finely rolled
4 tablespoons butter melted
19 large marshmallows
1/2 cup milk
4 tablespoons green creme de menthe
3-4 drops peppermint oil
1 cup heavy cream, whipped
Green food coloring
Mix crumbs and butter thoroughly; press into pie pan. Melt marshmallows
in milk in double boiler' cool. Add creme de menthe and peppermint oil.
Fold in whipped cream and add a few drops of green food coloring and
pour into crust. Chill over night.
RICE AND ARTICHOKE
SALAD
~Thank you, Deb
3/4 cup rice
1 1/2 cups chicken broth
1/2 green pepper, finely chopped
2 green onions chopped
1/3 cup sliced green olives
1 1/2 to 2 cans (8 1/2 ounce) artichoke hearts, quartered
1/2 cup mayonnaise
1/2 teaspoon curry powder
Cook rice in chicken broth; cool and add peppers, onions, olives and
artichokes. Mix mayonnaise with curry powder and stir into rice.
Refrigerate overnight.
Hint - add cold shrimp or cubes of white chicken.
CUCUMBER SALMON
MOUSSE
1 can (16 ounce) red salmon
2 envelopes unflavored gelatin
1 cup sour cream
3 to 4 tablespoons fresh lemon juice
1 cup mayonnaise
1 tablespoon grated onion
1 1/2 teaspoons prepared horseradish
1/2 teaspoon salt
3/4 cup peeled, seeded, grated cucumber
Paprika
Stuffed olives, sliced
Parsley
Cucumbers, sliced, unpeeled for garnish
Drain salmon, reserving liquid. Pour hot water over salmon to remove
grease. Remove skin and bones; flake. Add enough water to salmon liquid
to make 1/2 cup. Bring to a boil and pour over gelatin to dissolve.
Cool. In a large bowl, beat sour cream, add lemon juice mayonnaise,
onion and seasonings, mixing well. Fold in cucumber and salmon. Oil
custard cups or molds with mayonnaise and fill with mixture. Chill to
set. Garnish with paprika, olives, parsley and unpeeled cucumber
slices. Serves 6 to 8.
FROSTY GREEN GRAPES
3 cups seedless grapes
Creme de cacao
1/2 cup sour cream
Brown sugar
Wash, halve and thoroughly drain grapes. Pour creme de cacao over
grapes and refrigerate until very cold. Just before serving, drain
grapes and reserve liqueur. Combine grapes and sour cream and spoon
into dessert dishes. Sprinkle with brown sugar. Pour a little of the
reserved liqueur over each serving.
CHEESY BRUSSELS
SPROUTS
~Thank you, Lyn
1 pound fresh Brussels sprouts
1/2 cup condensed beef broth
1 tablespoon butter
1/4 cup freshly grated Parmesan cheese
Paprika
Trim stems from Brussels sprouts and remove discolored outer leaves. In
a large saucepan, allow sprouts to lay in single layer. Add broth and
bring to a boil; reduce heat. Cover and simmer 5 minutes or just until
sprouts turn bright green and are crisp tender. Uncover; simmer until
liquid is almost evaporated. Toss sprouts with butter, then cheese.
Sprinkle with paprika.
CELERY CASSEROLE
1 heaping teaspoon butter
1 heaping teaspoon flour
1 1/2 cups milk
1 bunch celery
1/2 cup blanched slivered almonds
1/2 cup grated American cheese
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 cup fine bread crumbs
Place butter in pan and melt over medium heat. Add flour and stir until
completely blender. Add milk, cook and stir to make a thin white sauce.
Set aside. Wash and dry celery and cut at an angle into 1/2 inch
pieces. Place in buttered 9x12" dish; cover evenly with almonds and
graded cheese. Add salt and pepper to prepared white sauce and pour
over cheese mix. Top with bread crumbs; refrigerate at least 3 hours,
preferably overnight. Bake at 375 degrees for 20 to 20 minutes until
the top browns and casserole is bubbly.
ST PAT'S MINT
LAYERED CAKE
1 frozen loaf pound cake, partially thawed
Few drops green food coloring
1 container (8 ounce) Cool Whip, thawed
1 Hershey's Cookies 'n' Mint chocolate bar (7 ounce) chopped
Slice pound cake horizontally into 4 layers with serrated knife. Stir
green food color into Cool Whip and stir in chocolate bar pieces. Place
bottom cake layer on serving plate; spread about 1 cup of topping over
layer. Repeat layers, ending with topping mix. Cover; refrigerate. When
ready to serve, garnish as desired.
MARGARITAS
Coarse or kosher salt
10 slices lime
Ice cubes
3/4 cup fresh lime juice
3/4 to 1 cup tequila
3/4 cup Triple Sec liqueur
Chill 10 4-ounce cocktail glasses. Pour a generous amount of salt onto
a saucer; rub rim of glass with lime slice then dip in salt. Combine
remaining ingredients in a large cocktail shaker or pitcher with
additional ice cubes. Shake or stir vigorously until well chilled.
Strain into prepared glasses.
GREEN RICE VERSION
TWO
1/2 cup rice
1 1/4 cups water
2 eggs, beaten
1/2 cooking oil
1/2 pound sharp Cheddar cheese, grated
1 cup fresh parsley
1 small onion, chopped
1 garlic clove, pressed
1 large can evaporated milk
Salt and pepper to taste
Cook rice in water in a covered pan until tender; combine all
ingredients. Place in well greased baking dish, set dish a a pan
containing about an inch of water and bake at 350 degrees for an hour
and a half or until it sets.
QUICK AND EASY
AVOCADO SOUP
~Thank you, Shirley
1 very ripe avocado, peeled and pitted
1/2 pint whipping cream
2 cups hot chicken broth
Salt and white pepper to taste
4 tablespoons dry sherry
Puree avocado in a blender, add cream slowly, then pour in hot broth.
Mix until just blended. Taste and season with salt and pepper. Into the
bottom of each soup dish place 1 tablespoon dry sherry, then ladle soup
over and serve hot.
SUMMER LIME PIE
1 package (3 ounce) Jello lime gelatin
2/3 cup boiling water
1/2 teaspoon grated lime peel
3 tablespoons lime juice
1/2 cup cold water
Ice cubes
1 tub (8 ounce) Cool Whip, thawed
1 ready made graham cracker crust
Lime slices - optional
Dissolve gelatin completely in boiling water. Stir in lime peel and
juice. Mix cold water and ice to make 1 1/4 cups. Add to gelatin,
stirring until ice is melted. Stir in whipped topping with wire whisk
until smooth. Refrigerate 10 to 15 minutes or until mixture is very
thick and will mound. Spoon into crust. Refrigerate 2 hours or until
firm. Garnish with additional whipped topping and lime slices.
1/4 cup butter
1/2 cup chopped onions
1 can (15 ounce) spinach, drained
1 cup cooked extra fine rice
3/4 cup grated sharp Cheddar cheese
1 can (10 1/2 ounce) cream of mushroom soup
1/4 cup milk
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Melt butter in small skillet over medium heat. Add onions and saute 5
minutes until tender; set aside. Squeeze spinach dry. Combine spinach,
onions, rice and cheese in medium bowl. Add soup, milk and pepper and
stir until well mixed. Spoon into 1 1/2 quart casserole dish; sprinkle
with Parmesan cheese and bake at 325 degrees for 30 minutes until set.
PEPPERMINT STICKS
~Thank you, Evelyn
2 squares (1 ounce ea) unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/4 peppermint extract or creme de menthe
1/2 cup sifted flour
Dash of salt
1/2 cup chopped pecans or almonds
Melt chocolate and butter over hot water. Beat eggs until frothy and
stir in sugar, chocolate mix and extract or creme de menthe. Add flour,
salt and nuts, mix thoroughly. Pour in a greased 9x9 pan. Bake 20 to 25
minutes at 350 degrees. Cool.
Filling:
2 tablespoons soft butter or margarine
1 cup confectioners sugar
1 tablespoon cream
3/4 teaspoon peppermint extract or creme de menthe
Work butter into sugar, cream, and extract or creme de menthe. Stir
until smooth; spread over cooked batter. Refrigerate while making glaze.
Melt chocolate and butter over hot water. Mix thoroughly and dribble
over cool, firm, filling. Tilt back and forth until glaze covers the
surface. Refrigerate. Cut into strips.
BARBECUED LIMA BEANS
4 cups Lima beans, cooked, reserve liquid
1/2 pound bacon
1 small onion, sliced
1 cup brown sugar
1 1/2 cup Lima bean water
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 cup tomato sauce
1/3 cup vinegar
Fry half the bacon until crisp, set aside. Saute onion in pan
drippings; add brown sugar, bean water, mustard Worcestershire sauce,
oregano, tomato sauce and vinegar. Simmer 15 minutes. Alternate beans
and sauce in casserole. Cover with remaining bacon strips. Bake at 400
degrees for 30 minutes.
TUNA w/ASPARAGUS AND
ALMONDS
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 egg yolk
1/2 cup cream
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon mace
1 can (6 1/2 ounce) tuna
4 tablespoons shredded almonds
15 to 20 cooked asparagus spears
Chopped almonds
Butter
2 teaspoons chopped parsley
Pepper
Melt butter; stir in flour. Slowly add milk, stirring with wire whisk.
Simmer 5 minutes. Remove from heat. Mix egg yolk with cream and lemon
juice. Stir into sauce and add seasonings. Add drained tuna, broken
into pieces, add almonds. Arrange asparagus in a buttered oven dish;
cover with fish mixture. Sprinkle with chopped almonds, dot with butter
and bake at 350 degrees for 30 minutes. Garnish with parsley and pepper.
Mix ingredients well and press into candy mold or roll by hand into
balls and roll into sugar. Makes 50 mints.
SPINACH DIP
~Thank you, Vickie
1 cup mayonnaise
1 cup sour cream
1 envelope vegetable soup mix
1 package (10 ounce) chopped frozen spinach
1 teaspoon garlic salt
Dash pepper
1/4 cup diced water chestnuts
Cook spinach and after cooling, squeeze out all excess water. Combine
with mayo, sour cream, vegetable soup mix, garlic, pepper and
chestnuts. Refrigerate over night.
STUFFED CABBAGE ROLLS
1 pound ground pork
1 pound ground hamburger, lean
1 package Lipton flavored rice
1 very large head of cabbage
2 eggs
Oregano
Bay Leaf
Garlic
2 cans Campbell's tomato soup
Steam cabbage until leaves are cooked and ready to fall off. In the
meantime, mix together pork, burger, eggs and rice mix. Drain cabbage
and separate leaves. Take about 1/8 to 1/4 cup of meat mixture and
place at the stemmed end of cabbage leaf. Roll up, gently folding sides
in as you go. Place cabbage roast in large roasting pan. In separate
bowl, mix soup with 3 soup cans of water, 1 bay leaf and garlic and
oregano to taste. Pour over rolls; cover and bake at 350 degrees for 4
hours of longer.
TASTY PEAS
2 packages frozen peas
1/2 cup butter
1 package Good Seasons Creamy French Dressing Mix
1 can water chestnuts
Thaw peas. Melt and mix together butter and French dressing mix. Slice
water chestnuts thin. Combine all ingredients and bake in a covered
casserole for 20 -30 minutes at 350 degrees.
Cook tomatoes and sugar to boiling. Add dry Jello. Stir thoroughly and
pour in jars. Cool and put in fridge.
PISTACHIO FRUIT
DESSERT
1 large tub Cool Whip
1 package pistachio pudding
1 small can fruit cocktail, drained
1 apple, peeled and diced
1 banana
1/2 cup walnuts, chopped
Fold dry pudding into Cool Whip; add drained fruit cocktail and fold
in. Add apple, sliced banana, and nuts and fold in. Chill. Serve as
salad or dessert.
ZUCCHINI BARS
6 to 8 cups zucchini, peeled and sliced
2/3 cup lemon juice
2 cups sugar
1/4 teaspoon nutmeg
3 sticks butter
1 teaspoon cinnamon
4 cups flour
Cook zucchini and lemon juice until tender; set aside. Mix flour,1 cup
sugar and butter until crumbly. Pat half of mixture into 9x13"
ungreased pan. Bake at 375 degrees for 10 minutes. Mix zucchini, 1 cup
of sugar, nutmeg and cinnamon. Simmer 1 minute. Remove from heat; add
1/2 cup crust mix and stir well. Put on baked crust. Add remaining
crust mix on top. Pat down and sprinkle with cinnamon. Bake 35 minutes
at 375 degrees.
HAM AND LIMA BEANS
2 pound butt of ham
Water
1 pound dried Lima beans
1 ounce butter
1/2 teaspoon of cornstarch
Place ham in large pot and cover with water; add beans and cook very
slowly three or four hours. Do not let dry out; add more water if
needed. When ready to serve there should be a nice heavy liquid. Add
butter and if necessary cornstarch. Gravy should not be too thin.
Put sherbet and limeade in punch bowl. Pour 7up over the top.
OLIVE PUFFS
2 cups sharp Cheddar cheese, grated
1/2 cup butter
1 cup flour
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
1 teaspoon paprika
36-45 olives
Cream cheese and butter; blend in flour, Tabasco, salt and paprika.
Wrap cheese mix around each olive. Place on baking sheet and bake at
400 degrees for 14 minutes.
PISTACHIO DESSERT
1/3 cup margarine
1 tablespoon sugar
1 cup graham cracker crumbs
1 package instant pistachio pudding
3/4 cup milk
2 cups vanilla ice cream
Cool Whip
Mix margarine, sugar and crumbs together and press into an 8x8" pan.
Beat pudding and milk together; add ice cream and pour into crust.
Refrigerate until set. Spread with Cool Whip. If desired, top with
chocolate chips, nuts or maraschino cherries.
LIME SOUR CREAM JELLO
~Thank you, Donna
2 packages (3 ounce) lime Jello
1 cup boiling water
1 pint sour cream
1 large can crushed pineapple, drained
1/2 cup maraschino cherries, cut up
1/2 cup chopped nuts
Dissolve Jello in boiling water. Mix sour cream with pineapple; add
cherries and nuts. Pour into 4 cup mold, refrigerate until set. Remove
from mold and serve on a bed of lettuce.
PENNSYLVANIA DUTCH
FRIED CUCUMBERS
3 cucumbers, peeled and sliced a 1/4 inch thick
Salt water
2 beaten eggs
1 cup grated bread crumbs
Hot fat
Peel and slice cucumbers; let soak in salt water for an hour. Drain,
wipe dry and dip each slice in beaten egg, then into bread crumbs. Fry
to a golden brown in hot fat.
JERUSALEM CHICKEN
SALAD
2 cups diced Jerusalem artichokes, cooked
2 cups diced chicken
1/4 cup French dressing
1/2 cup sliced radishes
Mayonnaise
Lettuce
Cook artichokes in salted water for 40 minutes; cool and dice. Combine
with the radishes, then with the chicken and French dressing. Serve
with lettuce and mayonnaise.
ENDIVE SALAD
6 or 8 potatoes
1 or 3 stalks bleached endive
1 small stalk celery, diced
Sour cream sauce - following
Parboil potatoes and dice when cold. Add endive and diced celery. Pour
sour cream sauce over, heat thoroughly; stir and don't let boil.
Sour Cream Sauce:
1 cup vinegar
Salt and pepper to taste
2 teaspoons sugar
1 tablespoon butter
1 egg beaten
1/4 cup sour cream
Add all ingredients boil and stir until it thickens.
IRISH WHISKEY PIE
1 1/2 tablespoons unflavored gelatin
1/2 cup Irish whiskey
2 cups milk
1/4 teaspoon nutmeg
2/3 cup sugar
4 egg yolks, well beaten
1/4 teaspoon salt
1 cup heavy cream, whipped
Few drops of green food coloring
1 cup green Maraschino cherries, chopped and drained well
1 10" baked pie crust
2 cups green Maraschino cherries, halved
Sprinkle gelatin over whiskey to soften. Combine milk, nutmeg and
sugar; cook over medium heat to boiling point. Blend a small amount of
milk mixture into egg yolks; return to milk mixture and cook over low
heat, stirring constantly until mixture coats a metal spoon. Add salt
and gelatin; stir until gelatin is completely dissolved. Cool until
slightly thickened. Fold in whipped cream and enough green food
coloring to tint pale green. Blend in chopped cherries. Pour into baked
pie shell and chill until firm. Garnish with halved green cherries.
CABBAGE BURGER
CASSEROLE
~Thank you, Marty
1 small head of cabbage, shredded
2 teaspoons salt
1 pound ground lean ground beef
1 small onion, chopped
1 cup sour cream
1/4 cup milk
1/2 cup grated Cheddar cheese
Cook cabbage in 2 cups salted water for 7 minutes; drain thoroughly.
Brown beef and onion. Season with salt and pepper, drain. Place cabbage
in casserole, cover with beef mixture. Thin sour cream with milk and
pour over cabbage; top with cheese. Bake at 350 degrees until cheese
melts.
FRENCH BEAN CASSEROLE
2 cans French beans
1 pound Colby cheese cubed
1 package dry onion soup mix
1 can cream of mushroom soup
1/4 cup milk
Pour 1 can of beans, half the soup mix, 1/2 can of soup and 1/2 the
cheese, in casserole dish. Repeat with rest of ingredients ending with
cheese. Pour milk around edge. Bake uncovered at 350 degrees for 45
minutes.
APPLE DAPPLE
1/4 cup margarine
1 cup sugar
1 egg
1 cup sifted flour
1 teaspoon soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 cups grated Granny Smith apples
1/2 cup chopped walnuts
Whipped cream
Mix all ingredients; pour into greased 8x8" pan. Bake at 350 degrees
for 45 minutes. Serve warm with whipped cream or ice cream.
SPINACH SQUARES
2 packages frozen chopped spinach
3 tablespoons butter
1 small onion, chopped
1/4 pound mushrooms, sliced
4 eggs
1/4 cup fine dry bread crumbs
1 can cream of mushroom soup, undiluted
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
1/8 teaspoon basil
1/8 teaspoon oregano
Thaw spinach and press out water. Melt butter, add onion and mushrooms
and cook until onion is limp. Beat eggs with fork, add bread crumbs,
soup,2 tablespoons grated cheese, spices, spinach and onion-mushroom
mix. Blend. Turn into 9x9" greased pan. Sprinkle with remaining cheese
and bake, uncovered, at 325 degrees for 35 minutes, or until set. Cut
into squares.
IMPOSSIBLE ZUCCHINI
~Thank you, Kathy
2 cups chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup Parmesan cheese, grated
1 1/2 cups milk
3/4 cup Bisquick
3 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Grease 10 inch quiche dish or pie plate. Sprinkle zucchini, tomato,
onion and cheese in the plate. Using a blender, beat remaining
ingredients until smooth. Pour into plate; bake at 400 degrees
approximately 30 minutes or until knife test is clean. Cool 5 minutes.
FROZEN LIME PIE
5 chocolate covered graham crackers, crushed
1 tablespoon butter, melted
2/3 cup lime juice
1 tablespoon grated lime peel
1 can sweetened condensed milk
2 eggs, separated
Dash of green food coloring
1/4 cup sugar
1 cup heavy cream, whipped
1/2 teaspoon almond extract
Mix graham crumbs and butter; press into bottom of pie pan. Mix lime
juice, peel, condensed milk, egg yolks and food coloring. Whip egg
whites stiffly and with sugar, fold into lime mixture. Pour over crumb
crust and top with sweetened, almond flavored whipped cream. Freeze.
Remove from freezer 15 minutes before serving.
PEAR SALAD
~Thank you, Lynn
1 cup pear juice
1 cup lime Jello
1 can ( 2 1/2 size) pears, drained
1 large package cream cheese
1 tablespoon mayonnaise
1 container (6 ounce) Cool Whip
Chopped almonds
Heat juice; add 1 cup lime Jello and thicken slightly. Mash pears with
fork and add cream cheese and mayo. Cream thoroughly. Whip Jello frothy
and add pear mixture. Add Cool Whip and pour into 9x9" dish; top with
chopped almonds and chill.
ORIENTAL CABBAGE
2 tablespoons sesame seeds
2 tablespoons slivered almonds, toasted
1/2 head green cabbage, diced
2 green onions, diced
2 cups Chinese rice noodles
Sauce:
2 tablespoons sugar
1/2 cup salad oil
1 teaspoon salt
Dash of pepper
3 tablespoons white vinegar
1 teaspoon Accent (optional)
Combine cabbage and onions. Toast sesame seeds and almonds, cool and
add to cabbage. Mix dressing and chill until ready to serve. Add
noodles just before adding dressing.
In large mixing bowl, cream together vanilla, egg, oil and sugar. Add
zucchini. In a separate bowl, sift flour, baking powder, cinnamon,
cloves, soda and salt. Mix with zucchini and blend well. Add raisins
and or nuts if desired. Drop by spoonful onto ungreased baking sheets.
Bake at 350 degrees for 10 to 15 minutes. Makes 4 dozen.
BORSCHT
1 to 2 pounds beef stew meat or round steak, cubed
1 1/2 quart water
1 small onion, chopped
1 cup carrots
1 cup beets and leaves
1 cup tomatoes
1/2 cup cream
1 cup cubed potatoes
1 cup cabbage
1 tablespoon dill weed
1/4 cup rice
1 tablespoon vinegar
Cook beef and onion in 1 1/2 quarts of water. When almost done, add
vegetables and rice. Cook until tender. Add cream and vinegar.
BROCCOLI AND RICE
CASSEROLE
1 box chicken flavor Rice a Roni
20 ounce package frozen chopped broccoli
1 small box Velveeta cheese, cubed
1 can mushroom soup
1/2 can milk
Cook rice according to package directions. Cook and drain broccoli. Mix
together and pour into greased casserole. Bake, covered for 20 minutes
in a 350 degree oven.
GALA GRASSHOPPER PIE
Crumb shell:
1 1/4 cups chocolate wafer crumbs
1/4 cup sugar
1/2 cup butter, melted
Mix crumbs, sugar and butter. Press against bottom and up sides of 9
inch pie plate. Bake at 400 degrees for 5 minutes. Cool.
Filling:
1 envelope unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
1/2 cup cold water
3 eggs separated
1/4 cup green creme de menthe
1/4 cup white creme de cacao
1 cup heavy cream, whipped
Combine gelatin, 1/4 cup sugar and salt in top of double boiler. Add
water and egg yolks, one at a time, stirring to blend well. Place over
boiling water, stir in creme de menthe and creme de cacao. Chill,
stirring occasionally until mixture has consistency of unbeaten egg
white. Beat egg whites stiff but not dry. Gradually add remaining
sugar,beating until very stiff. Fold in gelatin mixture, then whipped
cream. Pour into shell. Chill 2 hours or overnight.
GREEN SPLIT PEA SOUP
1 cup dried peas
1 quarter onion, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon sugar
1/8 teaspoon celery salt
1/8 teaspoon paprika
2 cups milk
2 tablespoons butter
1 tablespoon flour
Soak peas overnight in 4 cups water. Cook slowly in same water in which
they were soaked, until peas are soft and mixture makes about 2 1/2
cups. Add onion. Add salt, pepper, sugar, celery salt, paprika and
milk. Blend butter and flour into a paste; add to soup. Cook, stirring
constantly until soup is smooth and as thick as cream. 6 servings.
CONVENIENT COLESLAW
~Thank you, Barb
1 medium head of cabbage, shredded
1/2 cup chopped green pepper
1 small onion, chopped
1 cup vinegar
1 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Combine cabbage with green pepper and onion. Pour boiling water over
cabbage mix; set aside for 1 hour, drain. Heat remaining ingredients in
a saucepan. Pour over vegetables slowly. Refrigerate, covered, until
ready to serve.
BROWN BAG APPLE PIE
4-5 Granny Smith apple
2 tablespoons flour
1 cup sugar
½ teaspoon nutmeg
2 tablespoons lemon juice
½ recipe plain pastry
½ cup flour
1 stick margarine
Pare apples an cut into eighths. Work into flour, ½ cup sugar, nutmeg
and lemon juice. Arrange in 9 inch pastry shell. Sprinkle with mixture
of remaining sugar, flour and margarine. Place pie in brown paper bag,
tucking the open end under. Bake at 425 degrees for 10 minutes, then at
350 degrees for 40 minutes.
GREEN PEPPER STEAK
1 1/2 pound round steak, cut in 1/4" strips
1 tablespoon paprika
2 garlic cloves, crushed
2 tablespoons butter
1 cup sliced green onions
2 green peppers, cut in strips
2 large fresh tomatoes, chopped
1 cup beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
3 cups hot cooked rice
Sprinkle steak with paprika; let stand a few minutes. Cook steak and
garlic in butter until browned; add onions, green peppers, tomatoes and
broth. Cover and simmer about 15 minutes. Blend in 1/4 cup water with
cornstarch and soy sauce; stir into steak. Cook until thickened and
serve over a bed of rice.
BAKED LIVER WITH
APPLES
1 pound beef liver, thinly sliced
2 large Granny Smith apples, pared and chopped
1 medium onion, chopped
1/2 teaspoon salt
Dash of pepper
6 slices bacon, cut in pieces
Wipe liver with damp cloth. Place in greased casserole. Combine apple,
onion, salt and pepper; cover liver with mixture. Top with bacon and
pour 1/2 cup water over all. Bake, covered at 350 degrees for 1 hour.
Remove cover and bake a half hour longer. 6 servings.
MRS. EISENHOWER'S
FROSTED MINT DELIGHT
1 package unflavored gelatin
2 cans (1 pound) crushed pineapple
3/4 cup mint flavored apple jelly
1 pint heavy cream
2 teaspoons powdered sugar
Chill all ingredients but gelatin. Dissolve gelatin in 1 cup juice from
pineapple. Melt jelly; mix in pineapple. Add gelatin mix. Whip cream
with sugar; fold into gelatin mixture. Pour into mold and freeze until
firm but not solid.
SWITCHED SLAW
3/4 cup salad oil
1/4 cup wine vinegar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dry mustard
1/4 to 1/2 teaspoon Tabasco sauce
1 teaspoon grated onion
4 cups shredded red cabbage
3 Granny Smith apples, cubed
Combine oil, vinegar, salt, basil,mustard, Tabasco and onion in large
bowl. Mix well. Stir in cabbage and apples; cover. Chill several hours
or overnight.
PEPPY STUFFED PEPPERS
4 medium green peppers
1 pound ground beef
2 cups cooked rice
1/4 cup cooked onion
1 1/2 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounce) tomato sauce
Halve peppers lengthwise. Remove seeds; wash. Mix beef, rice, onion,
salt and pepper with 1/2 cup tomato sauce. Fill halves with mixture.
Arrange in 10x12 baking dish. Pour remaining sauce over peppers; cover
tightly. Bake at 350 degrees for 1 hour or until peppers are tender.
Beat margarine with powdered sugar. Add chocolate; beat well. Add eggs,
one at a time, mixing well after each addition. Stir in flavoring. Pour
into square pan; chill. Cut into squares. Serve topped with whipped
cream and a Maraschino cherry.
FRANKS AND CABBAGE
~Thank you, Fred
8 cups shredded cabbage
3 apples, sliced
4 frankfurters, cut into chunks
Butter
1/4 cup firmly packed brown sugar
1/4 cup vinegar
3/4 teaspoon salt
2 tablespoons cornstarch
1/2 cup cracker crumbs
Steam cabbage in small amounts of water in covered saucepan until
tender-crisp. Drain. Combine cabbage and apples in greased quart
casserole. Add frankfurters. Melt 2 tablespoons butte in saucepan; stir
in sugar, vinegar, salt and 1/4 cup water and bring to a boil. Combine
cornstarch with 1/4 cup water, mix into a paste. Add slowly to hot
mixture; cook, stirring constantly until thick and clear. Pour sauce
over frankfurters. Dot with butter and sprinkle crumbs on top. Bake,
covered, at 350 degrees for 30 minutes. Uncover and bake an additional
15 minutes.
Combine first 6 ingredients, fold into cucumbers. Cover; chill for 6
hours.
CAULIFLOWER SALAD
1 pound bacon
1 head cauliflower
1 small head lettuce
Onion to taste, chopped fine
1/4 cup sugar
1/4 cup Parmesan cheese
1 cup salad dressing
Fry bacon; drain and crumble. Break head of cauliflower into small
flowerets. Arrange in bottom of serving bowl. Break lettuce into bite
size pies and place over flowerets. Add chopped onion, bacon and
sprinkle sugar over. Add layer of cheese. Top with salad dressing,
spreading to edges to seal. Chill. Toss lightly before serving.
PEA AND EGG SALAD
1 package (10 ounce) frozen peas with pearl onions
1/2 cup chopped celery
3 hard boiled eggs, chopped
1/2 cup stuffed green olives
Mayonnaise
Separate frozen peas in 1 1/2 quart bowl. Add remaining ingredients
except mayonnaise; mix well. Stir in mayonnaise jut before serving.
CRUSTLESS APPLE PIE
6 medium Granny Smith apples, peeled and sliced
1/3 cup sugar
1 teaspoon cinnamon
1 cup water
5 tablespoons butter
1/2 cup firmly packed brown sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Combine apples in saucepan with sugar, cinnamon and water. Cook for 10
minutes. Place in greased pie pan. Cream butter; add brown sugar and
mix well. Sift together remaining ingredients; add to creamed mixture,
working it in with hands. Sprinkle over apple in pie pan. Bake 45
minutes at 350 degrees. Serve warm or cold.
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In medium saucepan, bring 1 3/4 cups water to a boil; add rice. Reduce
heat to low; cook covered for 15 minutes or until all water is
absorbed. Remove from heat. In medium skillet, heat oil; add celery and
garlic. Cook over medium heat, stirring frequently, 1 minute, until
just softened. Add spinach, parsley and thyme; cook, stirring
constantly for 2 minutes or until heated through. Add spinach mix to
rice, stir to combine. 4 servings
2 teaspoons olive oil
2 cups chopped onions
2 garlic cloves, pressed
4 cups packed kale
2 cups vegetable broth
6 ounces white kidney beans, cooked, drained well
1 cup chopped carrot
1/2 cup chopped celery
1/2 teaspoon dried oregano
Pinch salt
Pinch black pepper
Pinch dried red pepper flakes
2 tablespoons grated Parmesan cheese
Heat oil in medium, nonstick, saucepan; add onion and garlic. Cook over
medium heat, stirring frequently, 3-4 minutes, until onions are golden
brown. Add kale, broth, beans carrot, celery, oregano, salt, pepper and
red pepper flakes to onion mix; bring liquid to a boil. Reduce heat to
low; simmer 10 minutes until carrot and celery are tender. With slotted
spoon, transfer 2 cups solids to blender; puree until smooth. Return
puree to saucepan; stir to combine then stir in cheese and serve. 4
servings.
Per 1 cup serving: 155 calories, 4g total fat, 2mg cholesterol, 627 mg
sodium, 24 g carbs
PAPAYA AND
STRAWBERRIES
1 cup raspberry puree - following
1 ripe papaya, peeled and cut into julienne strips
2 pints fresh strawberries, washed and hulled
Chill 4 deep lip dessert plates. Ladle 1/4 cup of raspberry puree onto
each plate. Decoratively arrange strawberries and papaya over sauce.
Raspberry puree:
2 pints fresh or frozen raspberries
1 tablespoon fresh lemon juice
Pinch sugar
Dash Kirsch liqueur (optional)
Wash and hull fresh berries. In a blender or processor combine
ingredients and puree until smooth. Chill. Also great tasting on ice
cream, as a pancake/waffle syrup.
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Diabetic
Choices
GREEN BEAN SALAD w/NEW POTATOES
1 pound small, new potatoes, peeled
8 ounces fresh green beans, ends trimmed
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons chopped chives
Cook potatoes in a large pot of boiling water for 6 minutes. Add beans;
continue to boil until potatoes are tender and beans are crisp tender -
about 4-6 minutes. Drain; cut potatoes into bite size pieces and
transfer to a large bowl. Add beans.
In a small bowl, whisk together oil, mustard and vinegar; pour over
warm potatoes and beans and toss. Cover and chill at least 4 hours.
Just before serving stir in the chives.
Serves 8.
Per serving: 121 calories, 7gm total fat, 0mg cholesterol, 51mg sodium,
14 gm total carbs, 2 gm fiber, 2 gm sugars.
Exchange list: 1 starch
PISTACHIO STRAWBERRY
PIE
16 ounces fresh large strawberries , chopped
1 tablespoon sweetener (sugar substitute) (equal to 2 tablespoons sugar)
1 box (4 serving) pistachio instant pudding, fat & sugar free
2/3 cup non fat or skim milk
1 cup cold water
1 ready made shortbread pie crust (6 ounce)
½ cup whipped fat-free topping
In a medium mixing bowl combine all but 1/4 cup strawberries and sugar
substitute. In a large mixing bowl combine the dry pudding mix, dry
milk powder, and water. Mix well using a wire whisk, then stir in 1 3/4
cups of the strawberry mixture into the pudding mixture and spread into
pie crust. Blend in the Cool Whip Free and red food coloring (if
desired). Spread this mixture over the pudding layer, and then mash the
remaining 1/4 cup strawberries and sprinkle them over the top.
Refrigerate for at least 30 minutes, cut into 8 pieces, and serve!
Per Serving: 135 calories, 22 carbs, 0.2g dietary fiber, 11g sugars, 5g
total fat, 182mg sodium.
Dietary Exchanges 1 Fat, 1/4 Milk, 1 Other Carbohydrate
CHICKEN SOUP WITH
LIME
1 quart homemade chicken broth or canned, reduced sodium chicken broth
1 whole chicken breast, skinned boned and split - about 3/4 pound
3 tablespoon fresh lime juice
1/4 cup coarsely chopped cilantro leaves (optional)
Bring broth to a simmer in a large saucepan. Add the chicken; cover and
simmer over low heat until it is just cooked through - about 8 to 10
minutes. Remove and shred the chicken; return to broth, add lime juice
and bring to a boil. Ladle into soup bowls and sprinkle with cilantro
if desired. 5 servings
Per 1 cup serving: 102 calories, 4g fat, 41mg cholesterol, 126mg
sodium, 2gm total carbs, 1 gm sugar.
MELON BALLS WITH MINT
1/4 medium honeydew melon, cut in balls or chunks. About 2 cups
1/2 medium to large cantaloupe, cut in balls or chunks. About 2 cups
2 tablespoons chopped fresh mint leaves
Mint sprigs
Combine melon balls in a medium bow. Toss gently with the chopped mint;
cover and chill at least 1 hour or up to 6 hours. Toss again before
serving. Garnish with mint sprigs. 4 servings
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For
Two
LIME COOLER
1/2 pint lime sherbet
3/4 cup apple juice, chilled
Beat sherbet until softened and smooth. Gradually stir in apple juice
until mixture is blended. Pour into 2 chilled glasses; serve at once.
GREEN CABBAGE LUNCH
2/3 cup chopped cabbage
2 tablespoons mayonnaise
1/2 teaspoon prepared mustard
2 tablespoons chopped stuffed green olives
4 slices rye bread, buttered
4 thin slices boiled ham
Combine cabbage, mayonnaise, mustard and olives. Top 2 slices of bread
with ham, then cabbage mix. Top with remaining bread.
OPEN FACE AVOCADO
SANDWICH
3 tablespoons mayonnaise
1 tablespoon lemon juice
4 slices whole wheat bread, toasted
1 avocado, peeled and sliced
Leaf lettuce
1 tomato thinly sliced
Salt and pepper to taste
8 slices bacon, crisp cooked and drained
Thousand Island salad dressing.
Combine mayo and half the lemon juice; spread on each slice of toast.
Brush avocado with remaining juice. Place lettuce, tomato and avocado
and each slice of toast; sprinkle with salt and pepper. Crisscross 2
bacon slices atop each; spoon on Thousand Island dressing. Makes 4 open
face sandwiches.
Beat egg whites with cream of tartar, vanilla and salt to soft peaks.
Gradually add sugar, beating to stiff peaks. Place cake cups on cutting
board; top each with ice cream patty. Cover with meringue, spreading
quite thick over ice cream and thinner around cake; seal edges at
bottom. Sprinkle meringue with candy. Bake at 500 degrees for 2 to 3
minutes or until brown. Serve at once.
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If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
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Recipes is for use at your own discretion. Confer with health
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