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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I'm
mighty happy you decided to take a break in your day and spend a few
minutes with us here. I'm hoping you'll find something to make you
laugh, think, and cook. Oodles of thanks to all who chipped in to make
this issue possible today. I am totally out of some readers' recipes
and darn close to being out of many others. If you've never shared a
recipe or it has been a while, please take a few minutes (while it's on
your mind) to send us some. Use the handy link found in the Monthly Theme - Recipe Submissions
section. I thank you in advance! YOUR
HELP is what makes this possible.
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
~Shared by Sheila, Syracuse, NY
When we have a St. Patrick's celebration, it is a big family
holiday. Usually we have roast leg of lamb (as a victory
over the times when the Irish were forced to raise lambs for export and
were not allowed such food for themselves). Then we do foods for an
Irish flag --- fruit bowl of kiwi, orange sections, pear
and/ or apple -- then we have mashed potatoes, peas or fresh green
beans, and dilled carrots -- also, homemade orange jelly with
bananas, green grapes, topped with whipped cream. My kids always
considered it more important than Christmas, and would go out and
invite everyone from the highways and the byways!!
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A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Ramblings
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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?
EASTER BARK
EASY TO MAKE and fun to do with your kids, this colorful no-bake Easter
treat also is a good way to use up all that Easter candy. Candy coating
chocolates can be found at most craft stores in the candy and cake
decorating aisle, as well as in the baking aisle of most grocers.
You can get a variety of colors, including pastels and white, as well
as milk and dark chocolates; mix and match as desired.
Start to finish: 30 minutes (10 minutes active)
Servings: 16
1/2 cup sweetened shredded coconut
Green food coloring
1 pound pink candy coating chocolate
1 pound yellow candy coating chocolate
1 1/2 cups of candy toppings (such as small jelly beans, Easter candy
sprinkles, candy-coated chocolate eggs)
In a large zip-close plastic bag, combine the coconut and a few drops
of green food coloring. Close the bag and shake until the coconut is
evenly green. Set aside.
Line a rimmed baking sheet with waxed or parchment paper. One at a
time, place each color of candy coating chocolate in a microwave-safe
bowl and heat on high in 30-second bursts, stirring between, until
melted and smooth.
Spoon the melted chocolate onto the prepared baking sheet in a random
pattern. Use a small spoon to swirl the colors together.
Let cool for 5 minutes, then top with the jelly beans, sprinkles, other
candies and green coconut as desired. Set aside to harden completely,
about 20 to 30 minutes, then break into chunks.
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to Z Newsletters. Make sure to include your name and location
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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
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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
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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
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Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
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I will post all qualifying recipe reviews here. You can also send
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Recipe Favorites
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submitter?
Search A to Z Recipes Site and Newsletters:
BOURBON BANANA
PUDDING
~Shared by Treva, NC
2 tablespoons (2 envelopes) of unflavored gelatin powder
1/2 cup cold water
1 boiling water
1/2 cup sugar
1/8 teaspoon of cinnamon
1/2 cup milk or soymilk
1/4 cup sweetened condensed milk
1/2 cup cold bourbon
1 cup (2 or 3) ripe bananas, sliced
In a bowl, sprinkle gelatin evenly over cold water and allow the
gelatin to absorb the water for two minutes.
Stir boiling water into gelatin until gelatin is fully dissolved.
Stir in cinnamon, and sugar.
Transfer mixture to a blender and blend with bananas, milk, sweetened
condensed milk, and bourbon.
Refrigerate until thickened.
Spoon into a 4 cup mold.
Refrigerate until firm. Unmold and serve.
Source: Crazy for Copycats
HOT STUFF KIELBASA
CHEESE SOUP
~Shared by Larry
J., Spring Hill, TN
Ingredients
1 large onion, halved lengthwise and thinly sliced
1 cup sliced celery
1/4 cup butter or margarine
1/4c up all-purpose flour
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1 14 1/2-ounce can chicken broth*
3 cups peeled and cubed potatoes
1 cup chopped carrots (2 medium)
8 ounces fully cooked kielbasa (Polish sausage), sliced 1/4 inch thick
3 1/4 cups milk
3 cups shredded sharp cheddar cheese (12 ounces)
1/4 teaspoon coarsely ground pepper
Shredded sharp cheddar cheese or coarsely ground pepper (optional)
Directions
In a 4-quart Dutch oven, cook onion and celery in hot butter or
margarine until tender. Stir in flour, Worcestershire sauce and
mustard; cook and stir for 2 minutes more. Carefully stir in broth.
Add potatoes, carrots, and kielbasa. Bring to boiling. Reduce heat and
simmer, covered, for about 20 minutes or until potatoes are tender.
Stir in milk. Heat and stir until mixture almost comes to a boil.
Reduce heat. Add the 3 cups cheese and the 1/4 teaspoon pepper; cook
and stir until cheese is melted. Ladle into soup bowls. Sprinkle with
more cheese or pepper, if you like. Makes 6 to 8 servings.
Note
* Trim the sodium by using reduced-sodium chicken broth.
Nutrition Facts
Servings Per Recipe 6, cal. (kcal) 453, carb. (g) 24, chol. (mg) 85,
Fat, total (g) 31, sodium (mg) 85.
Source: Midwest Living Magazine
BREAKFAST PIZZA
~Shared by
Patricia, Mesa, AZ
1 can (10 ounce) refrigerated biscuits
1/2 pound sliced bacon
2 tablespoons margarine
2 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup Cheddar cheese, shredded
1/4 cup green onions, chopped
1/4 cup red pepper,chopped
Separate dough and arrange side by side, rectangle shape, on lightly
floured surface - do not overlap. Roll into 14x10 rectangle and place
into 13x9" greased baking dish. Pat edges up sides of dish, then bake
15 minutes at 350 degs. Set aside.
Place bacon in large skillet, cook until crisp, drain and crumble. Melt
margarine in saucepan, stir in flour, salt and pepper, stirring until
smooth. Gradually add milk and cook until thickened, all the while
stirring. Add cheese and cook until melted. Spread sauce evenly over
baked crust. Sprinkle bacon, onion and pepper over sauce. Bake
uncovered for 20 minutes at 350 degs and crust is golden brown.
REUBEN CASSEROLE
~Shared by Luanne,
FL
Time for corn beef for St. Paddy's day and an easy very tasty dish.
Ingredients:
1/2 to 1 pound corned beef, diced or sliced
1/4 cup Thousand Island salad dressing
1# bag sauerkraut, drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot
with the dressing. Spread sauerkraut over top; sprinkle with cheese.
Toss crumbled rye bread with the butter then sprinkle over top. Bake at
350º for about 30 minutes, or until hot and bubbly.
SPINACH PESTO FUSILI
WITH PEPPERS
~Shared by Mary H.,
Montreal, Canada
Serves 4
1 package frozen spinach, thawed
3 cloves garlic, minced
1 tablespoon pine nuts
1 tablespoon dried basil
1/2 teaspoon each: salt and pepper
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
4 teaspoons balsamic vinegar
5 cups fusilli (12 oz.)
1 small red onion
1 each: sweet red and yellow pepper
Squeeze spinach to remove moisture. In food processor, purée
together spinach, garlic, pine nuts, basil, salt and pepper until
smooth. Pulse in 3 tablespoons of the oil; pulse in Parmesan
cheese and vinegar; set aside.
In large pot of boiling salted water, cook pasta until tender but firm,
about 8 minutes. Reserving 1 1/2 cups pasta cooking water, drain
and return to pot. Add spinach pesto and reserved pasta water;
simmer over medium heat until hot; about 3 minutes.
Meanwhile, thinly slice onion and red and yellow peppers. In
skillet, heat remaining oil over medium heat; fry onion and peppers
until tender-crisp, about 4 minutes. Serve pasta topped with
pepper mixture.
Source: Canadian Living magazine
SWEET POTATO COFFEE
CAKE WITH CARAMEL
GLAZE
~Shared by Treva, NC
Sweeten up your morning with slices of Sweet Potato Coffee Cake with
Caramel Glaze. Sweet potato, orange zest, and ground cinnamon offer
flavors of the season as they're baked together in this coffee cake
that's drizzled with a caramel glaze.
Yield: Makes 10 to 12 servings
Recipe Time: Hands On: 30 Minutes/ Total: 3 Hours
2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (105° to 115°)
1 teaspoon granulated sugar
5 & 1/2 cups bread flour, divided
1 & 1/2 teaspoons salt
1 teaspoon baking soda
1 cup cooked mashed sweet potato
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup granulated sugar
1/4 cup butter, melted
1 tablespoon orange zest
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
Caramel Glaze (Recipe follows)
1. Stir together first 3 ingredients in a 1-cup glass measuring cup;
let stand 5 minutes.
2. Stir together 4 1/2 cups bread flour, salt, and baking soda.
3. Beat yeast mixture and 1/2 cup bread flour at medium speed with a
heavy-duty electric stand mixer until well blended. Gradually add sweet
potato, next 5 ingredients, and flour mixture, beating until well
blended.
4. Turn dough out onto a well-floured surface, and knead until smooth
and elastic (about 4 to 5 minutes), gradually adding remaining 1/2 cup
bread flour. Place dough in a lightly greased large bowl, turning to
grease top. Cover and let rise in a warm place (85º), free from drafts,
1 to 1 & 1/2 hours or until doubled in bulk.
5. Stir together 2/3 cup granulated sugar and next 2 ingredients. Punch
dough down; turn out onto a well-floured surface. Divide dough in half.
Roll 1 portion into a 16- x 12-inch rectangle. Brush with half of 1/4
cup melted butter. Sprinkle with half of sugar mixture. Cut dough
lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife.
6. Loosely coil 1 strip, and place in center of a lightly greased
10-inch round pan. Loosely coil remaining dough strips, 1 at a time,
around center strip, attaching each to the end of the previous strip to
make a single large spiral. (Sugared sides of dough strips should face
center of spiral.) Repeat with remaining dough half, butter, and sugar
mixture.
7. Cover and let rise in a warm place (85º), free from drafts, 30
minutes or until doubled in bulk.
8. Preheat oven to 350º. Bake 30 minutes or until lightly browned and
done. Cool in pans on a wire rack 10 minutes. Remove from pans to
serving plates. Prepare Caramel Glaze, and brush over swirls.
Caramel Glaze
Caramel lovers will savor the creaminess of Caramel Glaze which
complements the swirls of Sweet Potato Coffee Cake.
Yield: Makes about 1 & 1/2 cups
Recipe Time: Hands On: 15 Minutes/ Total: 15 Minutes
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Bring first 3 ingredients to a boil over medium heat, whisking
constantly. Boil, whisking constantly, 1 minute. Remove from heat;
whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5
minutes or until mixture begins to cool and thicken. Use immediately.
1 1/4 cups warm water
1 tablespoon butter, softened
1 tablespoon white sugar
1 teaspoon salt
3 cups bread flour
2 tablespoons dry milk powder
1 (.25 ounce) package active dry yeast
Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select White Bread setting; press
Start.
TEX-MEX SLOPPY JOES
~Shared by Johnny,
LA
You control the spice in this delicious take on a classic dinner
favorite. Rachael Ray shares her secret for making Tex-Mex Sloppy Joes
perfect for your taste buds!
Serves: 4
Cooking Time: 20 min
What You'll Need:
4 slices bacon
1 pound ground sirloin beef
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup chopped onion
1 jalapeno pepper, finely chopped
3 cloves garlic, chopped
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup beer
1 cup tomato sauce
1 tablespoon light brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
4 burger rolls, toasted
What To Do:
1. In a large skillet over medium-high heat, cook bacon about 5
minutes, or until crisp. Remove to a paper towel-lined plate to cool,
then crumble.
2. Add beef, salt, and pepper to skillet and cook 5 to 7 minutes, or
until browned. Stir in onion, jalapeno pepper, garlic, chili powder,
and cumin. Cook 3 to 5 minutes, or until onion is softened.
3. Meanwhile, in a medium bowl, combine beer, tomato sauce, brown
sugar, Worcestershire sauce, and hot sauce. Pour mixture into skillet,
add bacon, and simmer 5 to 10 minutes. Spoon the sloppy joe mixture on
to rolls and serve.
Notes
Top sloppy joes with corn chips, pickled jalapeno rings, and sweet red
pepper relish for that authentic Tex-Mex flavor!
4 C. quick cooking oats
1 C. packed brown sugar
2/3 C. butter melted
1/2 C. plus 2/3 C. peanut butter divided
1/2 C. light corn syrup
1 t. vanilla extract
1 (11 oz) pkg. butterscotch chips
1 C. semisweet chocolate chips (6 oz)
1 C. salted peanuts chopped
In a large bowl combine the oats, brown sugar, butter, 1/2 C. peanut
butter, corn syrup and vanilla. Press into a greased 9x13 baking
dish. Bake at 375 for 12-14 minutes or until mixture is bubbly
around the edges.
In a microwave safe bowl melt butterscotch and chocolate chips; stir
until smooth. Stir in peanuts and remaining peanut butter ;
spread over the oat mixture. Refrigerate for at least 1 hour
before cutting.
SPICY-SWEET RIBS AND
BEANS
~Shared by Jean,
Syracuse, NY
Slow cookers don't brown food, so here we broil the ribs for extra
flavor before adding them to the pot. Serve with cornbread and a simple
green salad with creamy Italian or ranch dressing.
2 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce
Place beans in a 5-quart electric slow cooker; set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place
ribs on a broiling pan.
Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning
once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over
low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove
ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange
ribs over bean mixture; serve with sauce.
Note: For testing purposes only, we used Kraft Thick 'n Spicy Hickory
Smoke Barbecue Sauce and Tabasco Green Pepper Sauce.
STRAWBERRY APPLESAUCE
~Shared by Marilyn
M., Canton, OH
5 apples (recommended: Cortland or McIntosh)
1 cinnamon stick
1/2 cup water
8 to 10 strawberries, stemmed and chopped
1/4 to 1/2 cup sugar
Peel and core apples then cut into small chunks. In a large saucepan,
bring apples, cinnamon stick, and water to a boil. Simmer until apples
are tender when poked with a fork, about 15 minutes. Add strawberries
and cook 5 minutes more. Remove from heat. If desired, press the
mixture through a sieve over a bowl. Taste, and if sugar is needed, add
now while the mixture is still warm. Refrigerate until ready to serve.
BAKED MEXICAN CHILI
PASTA
~Shared by Linda
H., Rosharon, TX
2 cans (15 1/2 ounces each) BUSH'S Chili Magic Chili Starter
1 pound ground beef
1 onion, chopped
1 can (14 1/2 ounces) diced tomatoes
1/2 pound elbow macaroni
1 can (4 1/2 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with
nonstick cooking spray. In a large skillet, brown the ground beef
with the onion over medium heat; drain if necessary. Add the
Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring
occasionally.
Meanwhile, cook the macaroni according to the package directions;
drain. In a large bowl, combine the chili, macaroni, green
chilies, and three cups cheese; mix well and spoon into the baking
dish. Top with the remaining 1 cup cheese then bake for 12 to 15
minutes, or until heated through and the cheese melted.
BITTERSWEET FUDGE
WITH SEA SALT
~Shared by Treva, NC
Sprinkled sea salt surprises the palette and brings out rich,
dark chocolate flavor in Bittersweet Fudge with Sea Salt. Atop this
fudgy treat, flaky types of salt shaped like pyramids or thin shards
show up the best and won't overpower the sweet.
3 cups mini marshmallows
4 tablespoons butter
1 (14-ounce) can sweetened condensed milk
12 ounces bittersweet chocolate, chopped
1/2 teaspoon flaky sea salt
1. Combine first 3 ingredients in a medium saucepan. Cook over medium
heat, stirring constantly, 6 to 7 minutes or until marshmallows are
melted. Stir in chocolate.
2. Transfer mixture to an 8-inch square pan lined with parchment paper;
sprinkle with salt. Chill about 1 hour or until firm. Cut into squares
with a hot knife.
Source: Coastal Living, February 2012
EISENHOWER BARBECUE
SAUCE
~Shared by Johnny,
LA
This barbecue sauce recipe is believed to be one of United States
President Dwight D. Eisenhower's favorites. It's quite easy to make and
calls for very simple ingredients. To give it a richer, deeper flavor,
simmer the sauce for 30 minutes rather than the 15 minutes directed in
the original recipe.
The original recipe suggests that the sauce can be used for basting
meat and chicken, but this would not be a good idea if cooking over an
open flame on a barbecue pit since the sauce contains sugar and it will
burn. Of course, if you're simply baking meat or chicken in the oven,
this sauce will do nicely. It certainly is a good "finishing" sauce to
spread on barbecue or grilled meats and poultry once they're cooked.
The sauce can be stored in an airtight container in the refrigerator
for up to three weeks.
Note: It's just about impossible to find "No. 2" cans these days, but
just so you'll know, a No. 2 can contained 1 pound, 4 ounces (or 20
ounces), which yields 2-1/2 cups.
*Original recipe
1/4 cup butter
1 No. 2 can tomatoes, sieved (2 cups)
1/4 cup vinegar
1 tablespoon sugar
3 teaspoons paprika
1 small onion, finely chopped
2 teaspoons salt
2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco Sauce, or more according to taste
1 teaspoon black pepper
Mix ingredients and simmer for about 15 minutes. Use for basting meat
or chicken, and serve it as a sauce of it as well. Makes enough for
about 5 pounds of meat (or chicken).
*Updated recipe
Makes about 2-1/2 cups
4 tablespoons (1/2 stick) butter
2-1/2 cups canned tomatoes, pureed in a blender or food processor
1/4 cup distilled white vinegar
1 tablespoon sugar
3 teaspoons paprika
1 cup finely chopped onions
2 teaspoons salt
2 teaspoons chili powder
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco brand pepper sauce
1 teaspoon black pepper
Combine the ingredients in a non-reactive saucepan over medium-high
heat. Bring to a boil, then reduce the heat to medium-low and simmer,
stirring often, for 15 to 30 minutes. Store in an airtight glass
container or jar in the refrigerator if not using immediately.
3 eggs
1/2 cup milk
1 pound thick sliced bacon, cut in half
3 cups all-purpose flour
salt and pepper to taste
2 cups vegetable oil for frying
Whisk together the eggs and milk in a bowl until smooth. Separate the
bacon strips, and soak in the milk mixture for 30 minutes. Preheat oven
to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375
degrees F (190 degrees C). Whisk together the flour, salt, and pepper
in a separate bowl. Remove the bacon from the egg mixture, and toss
with the flour to coat. Line a baking sheet with aluminum foil. Fry the
bacon strips 3 to 5 slices at a time until golden brown, about 4
minutes. Drain on a paper towel-lined plate. Once all of the bacon has
cooked, place onto the prepared baking sheet, and bake in the preheated
oven until crispy, about 7 minutes.
HUMBLE PIE
~Shared by Jean,
Syracuse, NY
There's nothing humble about the ingredients—delicious peaches and
berries—but the simple shaping method for the crust keeps this pie from
taking on airs!
Crust
1 3/4 cups Mellow Pastry Blend or 1 2/3 cups King Arthur Unbleached
All-Purpose Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon dried buttermilk powder (optional)
1/4 cup vegetable shortening
1/4 cup (1/2 stick) butter
1 egg
2 tablespoons water
Filling
2 cups fresh or frozen berries (raspberries, blueberries, blackberries,
etc.)
2 to 3 peaches, peeled and sliced
2/3 cup sugar
1/4 cup Pie Filling Enhancer or King Arthur Unbleached All-Purpose Flour
Crust: Whisk together the dry ingredient, and cut in the vegetable
shortening and butter. Whisk the egg and water together, then sprinkle
over the flour. Knead together, adding a bit of extra water to make the
dough cohesive, if necessary. Form the dough into a disk, wrap it well,
and refrigerate for 30 minutes.
Filling: Toss the berries and peaches with the sugar and enhancer or
flour. If the berries are frozen, don't thaw them. If they're dry (like
blueberries), run them under water first; this makes it easier to
combine them thoroughly with the sugar/thickener mixture.
Assembly: Roll the crust into a 13- to 14-inch round, and transfer it
to a pizza pan or baking sheet. Mound the sugared fruit in the center
of the crust, leaving about a 3 1/2-inch margin of bare crust all the
way around. Fold the crust up over the fruit, pinching or pleating as
you go, leaving 5 inches or so of fruit exposed in the center. Spritz
the crust with Quick Shine or water and sprinkle with coarse sugar, if
desired.
Baking: Bake the pie in a preheated 425°F oven for about 35 minutes, or
until the filling is bubbling and the edges of the crust are brown.
Remove it from the oven, and cool for 15 to 30 minutes before cutting
into wedges. Yield: 8 to 10 servings.
Source: King Arthur Flour
CHOCOLATE PECAN
COBBLER
~Shared by Marilyn
M., Canton, OH
6 Tbsp. butter
3/4 cups sugar
1 cup self-rising flour
2 Tbsp. unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup sugar
4 Tbsp. unsweetened cocoa powder
1/2 cup chopped pecans
1/2 cup toffee bits
1 1/2 cups boiling water
Caramel Whipped Cream, recipe follows
Ice cream and chopped pecans, for serving
Preheat oven to 350 degrees F. Put butter in an 8 by 8-inch baking dish
and put the dish in the oven until butter is melted, about 3 to 4
minutes. Remove baking dish from the oven and set aside. In
a medium bowl combine 3/4 cup sugar, flour, and 2 Tbsp. cocoa. Add milk
and vanilla, whisking until smooth. Pour over melted butter in baking
dish. In a separate medium bowl, combine 1 cup sugar, 4 Tbsp. cocoa,
pecans, and toffee bits; sprinkle evenly over the sugar
mixture. Slowly pour boiling water over top of the cobbler.
Bake until top of the cobbler looks set, about 40 to 50 minutes. Serve
warm with Caramel Whipped Cream, ice cream and pecans, if desired.
Caramel Whipped Cream:
2 cups heavy cream
1/4 cup sugar
2 Tbsp. caramel syrup
Combine cream and sugar in a medium bowl; beat with a whisk or beater
until soft peaks form. Add the caramel syrup, and lightly fold
together. Serve with Chocolate-Pecan Cobbler.
MEXICAN SPINACH
CASSEROLE
~Shared by Linda
H., Rosharon, TX
1 (10-oz.) pkg. Green Giant® Frozen Creamed Spinach
1 (7-oz.) pkg. (3 1/2 cups) uncooked elbow macaroni
1 (10-oz.) can tomatoes with chilies, un-drained
1/2 cup sour cream
6 oz. (1 1/2 cups) shredded Cheddar cheese
Heat oven to 350°F. Prepare spinach and cook macaroni as directed on
packages.
In ungreased 2-quart ovenproof casserole, combine cooked spinach,
cooked macaroni, tomatoes with chilies, sour cream and half of the
cheese; mix well. Top with remaining cheese.
Bake at 350°F. for 20 minutes or until thoroughly heated and cheese is
melted. 6 servings.
CHINESE NOODLE
CASSEROLE
~Shared by Treva, NC
(1) 1 lb. pkg. Chinese egg noodles,cooked
1 cup bean sprouts
1 cup cashews
1/2 cup frozen peas
(1) 8 oz. can sliced water chestnuts
1/2 cup sliced celery
1/2 cup sliced carrot
1/4 cup chopped green onion
2 tsps shredded ginger
1/2 cup julienned red bell peppers
1/2 cup julienned green bell peppers
1 cup fresh mushrooms, quartered
Sauce:
2 cups water
1 cup soy sauce
1 cup granulated sugar
3/4 cup water + 3 tbsp corn starch
Preheat oven to 380 degrees. Cook Chinese egg noodles, drain and set
aside. In a large saute pan over medium heat create the sauce by adding
water, soy sauce and sugar; bring to a boil, stirring often. In a small
bowl combine cornstarch with 3/4 cup cold water and mix well. Add this
cornstarch mixture to the sauce and stir until thickened; remove from
heat.
Add cooked Chinese egg noodles, bean sprouts, cashews, peas, water
chestnuts, celery, carrot, green onion, ginger, red and green bell
pepper and mushrooms to the sauce, stir well and transfer to an 11 x 15
casserole dish, cover and bake at 380 degrees for 40 minutes.
Source: Casserole Connection
OYSTER COCKTAIL
~Shared by Johnny, LA
Makes 7 servings
In Louisiana, it is common practice at oyster bars, casual restaurants,
and informal gatherings, for customers and guests to concoct their own
cocktail sauce in which to dip their freshly-shucked oysters. Usually a
tray containing various condiments such as catsup, Worcestershire
sauce, hot sauce, prepared horseradish, olive oil along with lemon
wedges is provided, then it's up to the individual to combine the
ingredients in a small paper cup or glass dish to their own personal
taste.
The sauce here doesn't include horseradish, but it can certainly be
added according to taste. Fresh lemon juice can be substituted for the
vinegar. And of course, Tabasco pepper sauce is the key ingredient.
Plopping salty, freshly-shucked oysters into small glasses (jigger
glasses are just the right size) and dousing them with this cocktail
sauce makes a fine appetizer (called oyster shooters) course for any
meal.
You can make the sauce in advance, put it in a covered container and
chill for an hour or more before using. Oh, and don't forget to have
lots of saltine crackers on hand to accompany your oyster cocktails.
Source: A clever poem, this rhyming recipe hails from the 1927 edition
of The Congressional Club Cook Book, published by the spouses of U.S.
Congressmen: In this case, Lucy Be Garber, wife of U.S. Representative
Milton C. Garber of Oklahoma.
If the right amount you take
This will just seven cocktails make.
In each glass three raw oysters toss
And stand aside till you make your sauce.
Take of catsup one-half cup
Same of vinegar and stir up.
One tablespoon of Worcestershire
It must be hot and burn like fire.
Ten drops of Tabasco add.
Of course this last is just a fad
And if it is not on your shelf
To red pepper help yourself.
Now over each glass of oysters pour
Just three tablespoons and no more.
Serve as first course to your dinner.
It will please both saint and sinner.
1 cup Sugar
3 Egg yolks
2 Eggs
13 ounces Evaporated milk
1 teaspoon Grated orange peel
2 tablespoons Rum
3/4 cup Sifted cake flour
1/2 cup Sugar
1 teaspoon Baking powder
1/4 teaspoon Salt
2 Egg yolks
3 tablespoons Oil
1 tablespoon Rum
3 tablespoons Orange juice
3 Egg whites
1/4 teaspoon Cream of tartar Whipped cream
Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep)
heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup
sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside.
To make cake batter, sift flour with 1/4 cup sugar, baking powder and
salt. Place in small bowl and make well in center. Place 2 yolks, oil,
1 tablespoon rum and orange juice in well. Stir until blended, starting
from center. Beat egg whites with cream of tartar until foamy.
Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
Gently fold batter into whites. Pour custard mixture into caramel-lined
pan. Gently spoon cake batter over flan mixture. Place pan in larger
pan and pour hot (not boiling) water into larger pan until it reaches
half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is
done. Cool on rack or chill until ready to serve. Invert onto serving
platter and pipe whipped cream rosettes around edges of flan.
BAKED COUNTRY HAM
WITH SPICY MUSTARD
GLAZE
~Shared by Jean,
Syracuse, NY
1 fully cooked boneless ham (5 lbs.)
1 (18 oz.) jar Kraft orange marmalade
1/2 c. stone ground mustard
2 tbsp. dry mustard
1 garlic clove, minced
1/2 tsp. ground ginger
Heat oven to 350 degrees. Place meat fat side up on rack in baking pan;
score ham. Mix remaining ingredients until well blended. Set aside half
of marmalade mixture. Brush ham with remaining marmalade mixture. Roast
2 hours or until meat thermometer registers 140 degrees, brushing with
marmalade mixture every 15 minutes. (Temperature will rise 5 to 10
degrees F. during standing.) Let stand 10 minutes. Serve with reserved
marmalade mixture. Makes 10 to 12 servings.
PEPPERY OVEN FRIES
~Shared by Marilyn
M., Canton, OH
3 Tbsp. grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
3 medium potatoes, peeled and cut into 1/2-inch wedges
Cooking spray for pan and potatoes
Preheat oven to 400 F. Spray a jellyroll pan; set aside.
Combine first 5 ingredients in a large plastic bag; set aside. Coat
potatoes liberally with cooking spray. Place in bag with cheese
mixture. Close bag and shake until potatoes are covered with cheese
mixture. Arrange potato wedges in a single layer on prepared pan. Bake
for 35 minutes or until golden brown and tender. Serves 4.
MEXICAN CUSTARD
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Serves 4-6
1 pound hamburger
1/4 cup chopped onion
1 4 ounce can chopped green chilies, drained
1 8 ounce can tomato sauce
2 eggs
1 1/2 cups sour cream
1 cup corn chips
1/3 cup ripe olive slices
1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Brown hamburger and onion. Drain off fat. Add chiles and tomato sauce.
Place in a buttered baking dish. Combine eggs and sour cream. Beat
well. Pour over meat mixture. Top with corn chips and olive slices.
Bake for 30 minutes or until custard is almost set. Top with shredded
cheese and return to oven until custard is set and cheese is melted.
3 cups All-purpose Flour
1/4 teaspoon Salt
3 Tablespoons Sugar
1/2 cup Vegetable Shortening
2 whole Eggs, Beaten In Separate Dishes
1 cup Buttermilk
Canned Pie Filling Of Your Choice
Shortening Or Vegetable Oil For Frying
Powdered Sugar (for Sprinkling)
***Important: Be careful when frying with hot oil! If you have little
ones in the house, put the pot of oil on the back burner.***
To make the pastry: mix together the flour, sugar, and salt. Cut in the
1/2 cup of shortening until the mixture resembles coarse crumbs. Add 1
of the beaten eggs, stirring gently with a fork, then add the
buttermilk, stirring gently until it all comes together. Form into a
ball and refrigerate for at least 1 hour in a plastic bag.
To make the pies: roll the pastry on a floured surface into a large
rectangle, about 12 inches by 24-plus inches. Make sure the dough is
rolled very thin! Using a pizza cutter or a knife, trim the edges to
make a very uniform rectangle. Remove the scraps along the edge.
Cut the rectangle in half across the middle, then make three cuts in
the other direction so that you wind up with 8 smaller rectangles.
Place a heaping tablespoon of pie filling on the bottom half of each of
the rectangles, leaving plenty of room around the edges. Brush the
other beaten egg around the edges of the half of the rectangle with the
filling. Bring the top part of the rectangle over the bottom half,
pressing lightly to remove air pockets. Press the sides to seal. Dip a
fork in flour and crimp the edges gently so that they're extra sealed.
Heat shortening or oil in a large pot over medium high heat until the
temperature reaches 350 degrees. One to three at a time (whatever
you're comfortable with) lower the pies into the oil using a slotted
spoon or metal spatula. Cook until golden brown, about 3 to 4 minutes,
turning it halfway. Remove to a paper towel-lined pan and repeat with
the other pies.
Sprinkle the pies generously with sifted powdered sugar. Serve warm!
Source: The Pioneer Woman Cooks
DEER STEW
~Shared by Johnny,
LA
about 1 pound or so of deer meat cut in bit size pieces
1 bag of mixed vegetables
2-4 potatoes peeled and cubed
1 small onions chopped
1 can cream of mushroom soup, or golden mushroom soup
beef flavoring-broth or cubes
garlic powder
onion powder-only for flouring meat
salt and pepper
seasoning salt
1-2 bay leaf
flour
egg noodles if liked, add at end of cooking
Mix flour, seasoning except bay leaf. to taste, in freezer bag or paper
bag; mix well. Coat meat and brown in frying pan. Meanwhile put
everything else in cooking pot, except noodle, with about 1-2 quart of
water-you should know how much water to use. Cook on medium.When meat
is done add to soup. Cook till done. Check water level, add water if
need be.
6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk
Instructions Heat oven to 400°. Heat chicken, onions, celery, mixed
vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir
cornstarch into cold water until dissolved; stir into chicken mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute; remove
from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2
inches. Stir Bisquick and milk until soft dough forms. Drop by 30
teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until
biscuits are golden brown.
AVOCADO GLAZED
CHICKEN BREASTS
~Shared by Jean,
Syracuse, NY
1/4 cup all-purpose flour
Vegetable oil
1/4 teaspoon salt
1 teaspoon tarragon
1 teaspoon pepper
1 teaspoon basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tablespoon sweet butter
1 egg, beaten
1 ripe California avocado
Mix flour, salt and pepper. Dip chicken in egg then flour mixture to
coat. Heat a thin layer of oil in skillet. Saute chicken skin side down
until golden. Turn and saute other side until chicken is tender. This
will take about 7 to 10 minutes for the whole operation.
Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil
and simmer uncovered for 3 to 5 minutes until sauce thickens and
becomes glossy.
Place halved avocado cut side down and slice. Press down on avocado
with palm of hand to fan slices slightly. Lift with knife or spatula to
top of chicken. Spoon some pan juices over top. Cover skillet and heat
briefly just to warm through.
CHERRY CREAM CHEESE
PIE
~Shared by Marilyn
M., Canton, OH
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand
held electric mixer, cream the cream cheese until light and fluffy,
about 3 to 5 minutes. Slowly add the milk mixing on low speed until
well combined. Stir in the lemon juice and vanilla and pour into the
crust. Place into refrigerator for at least 2 hours up to overnight,
until well chilled and set. Top the pie with the pie filling just
before serving.
SONORA CHICKEN
CASSEROLE
~Shared by Linda
H., Rosharon, TX
1 (6 ounce) package Stove Top chicken flavor stuffing mix
1 cup hot water
1/4 cup butter
1 (12 ounce) jar salsa, divided
1 (7 ounce) can whole kernel corn, drained
3 cups cut-up, cooked chicken or turkey breasts
2 Tbsp. sour cream
1 cup (4 ounces) shredded Monterey jack cheese
Preheat oven to 325 degrees F.
Combine contents of vegetable/seasoning packet, water and butter in a
9-inch square pan. Add stuffing crumbs and 1/2 cup of the salsa; stir
just enough to moisten crumbs. Spread evenly in pan. Layer corn, then
chicken over stuffing. Mix remaining salsa with sour cream. Spoon over
chicken. Sprinkle with cheese. Bake for 30 minutes or until heated
through.
HOAGIE DIP
~Shared by Treva, NC
1/2 purple onion diced
4 pickled pepperoncini peppers drained and diced (reserve some
pepperoncini juice for the sauce)
1/2 head iceberg lettuce chopped about the size of nickels
1 large tomato, halved, seeded, and diced
1/4 pound deli-sliced Genoa salami, sliced and diced
1/4 pound deli-sliced ham, sliced and diced
1/4 pound deli-sliced prosciutto, sliced and diced
1/4 pound deli-sliced roast turkey, diced
1/4 pound deli-sliced provolone cheese, sliced and diced
1/2 cup mayonnaise
1 Tablespoon extra-virgin olive oil
1 Tablespoon red wine vinegar
1 Tablespoon pepperoncini juice
1 tsp dried oregano
1/4 tsp red pepper flakes
1 10-to-12-inch round loaf of choice, hollowed out
8 hoagie rolls, cut into pieces or halves for spreading dip on
Combine the chopped vegetables, meats and cheese in a large bowl.
In a small bowl mix the mayonnaise, olive oil, vinegar, pepperoncini
juice, oregano, and red pepper flakes and stir until everything is all
mixed up.
If you are going to serve within an hour, pour the dressing over the
meat/veggie mixture and toss until combined. Refrigerate until ready to
serve.
If you are NOT eating it soon, keep all ingredients refrigerated
until about an hour before then toss together so that the lettuce does
not get soggy.
Carve out the center of the bread loaf to make a bowl and cut the top
piece taken out into bite-size pieces. Serve the hoagie dip in the
bread bowl, with the extra bread and hoagie rolls to scoop it up.
3 ounces Monterey Jack cheese, grated on small holes of box grater
(about 1 cup)
1 tablespoon unsalted butter
1 medium onion, chopped fine (about 1 cup)
1 medium rib celery, chopped fine (about ½ cup)
1 medium clove garlic, minced or pressed through a garlic press (about
1 teaspoon)
2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
1 teaspoon paprika
½ tsp cayenne
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck
Instructions
Adjust oven rack to middle position; heat oven to 375 degrees. Spread
cheese on plate and place in freezer until ready to use.
Heat butter in 10-inch skillet over medium-high heat until foaming; add
onion and celery and cook, stirring occasionally, until beginning to
brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook,
stirring, until fragrant, about 1 minute. Reduce heat to low and add
tomato juice. Cook, stirring to scrape up browned bits from pan, until
thickened, about 1 minute. Transfer mixture to small bowl and set aside
to cool.
Whisk broth and eggs in large bowl until combined. Sprinkle gelatin
over liquid and let stand 5 minutes. Stir in soy sauce, mustard,
saltines, parsley, salt, pepper, and onion mixture. Crumble frozen
cheese into coarse powder and sprinkle over mixture. Add ground beef;
mix gently with hands (I used a wooden spoon, a fork works well too,
just don’t over mix it) until thoroughly combined, about 1 minute.
Shape meat mixture into a loaf, or use a loaf pan with a removable
draining bottom like mine.
Bake until an instant-read thermometer inserted into center of loaf
reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven.
Let meat loaf cool about 20 minutes before slicing.
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup white sugar
1 egg
5 tablespoons milk
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup margarine
1 cup mashed bananas
1/2 cup chopped walnuts (optional)
Sift together flour, baking soda, baking powder, and salt. In a large
bowl, cream sugar and butter or margarine. Beat the egg slightly, and
mix into the creamed mixture with the bananas. Mix in sifted
ingredients until just combined. Stir in milk and nuts. Spread batter
into one greased and floured 9x5 inch loaf pan. Bake at 350 degrees F
(175 degrees C) until top is brown and cracks along the top.
Trim, wash and parboil beans for 2 minutes in rapidly boiling water.
Drain and rinse with cold water. Heat sesame seeds in a dry frying pan
over moderate heat. Remove when seeds begin to pop. Combine the sugar,
rice wine vinegar, white pepper, soy sauce, sesame oil and MSG for the
seasoning mixture.
Put a wok on very high heat. When very hot, add oil, salt and then the
beans and stir-fry for 1 minute. Add the seasoning mixture and stir-fry
for another minute. Add sesame seeds and blend well. Transfer to a
heated platter.
Combine ingredients in large bowl. Working in two batches, pulse
ingredients in food processor until chocolate is finely ground.
Store in airtight container for up to 3 months. To make hot cocoa, stir
1/3 cup of this mix into 1 cup of hot milk.
Top with whipped cream or mini marshmallows. Makes about 20 servings.
Note: Non-fat dry milk adds a sweet dairy flavor to the cocoa,
especially if you reconstitute the mix with hot milk instead of hot
water.
Confectioners’ sugar works best. It dissolves quickly and the
cornstarch (an ingredient manufacturers add to the sugar to prevent
clumping) helps thicken the cocoa.
White chocolate provides cocoa with a soft, creamy texture and pushes
the chocolate flavor to new heights.
CHILI LASAGNA
~Shared by Linda
H., Rosharon, TX
9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with
nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar
cheese, 2 sliced green onions, corn, egg, salt and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish. Place 3
lasagna noodles over the chili. Place half of the ricotta mixture
evenly over the noodles then top with half of the remaining
chili. Place 3 noodles over the chili then top with the remaining
cheese mixture. Place the 3 remaining noodles over the cheese mixture
then top with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes, then remove the foil and sprinkle the lasagna with
the remaining 1 cup Cheddar cheese. Bake for 10 minutes more.
Remove from the oven, sprinkle with the remaining green onion, and let
sit for 5 minutes before serving.
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
LOW-FAT GOLDEN CHILI CHOWDER
~Shared by Mary S.,
Nashville, TN
4 cups diced, not peeled, red potatoes
1 large yellow onion, finely chopped
1/2 cup young green onions, finely chopped
2 teaspoons oil
4 cups potato water* mixed with vegetable broth or 4 cups plain soy
milk
Salt and pepper to taste
1 medium carrot, finely shredded
1/2 cup (or 4 oz. can) roasted & peeled green chilies, finely
chopped
Dash of hot pepper sauce
1 to 2 teaspoons corn meal (optional)
2 cups fresh or canned yellow corn kernels
Red or green pepper flakes (or both) for garnish
In a deep pot, boil potatoes uncovered until barely tender. Drain, save
cooking liquid. In a wide skillet saute yellow and green onions in oil
over medium heat. Remove from heat and pour into large (at least 4
quart), deep pot with lid. Add liquid, seasonings, cooked potatoes, and
remaining ingredients, except the corn kernels. Simmer, covered, for 30
minutes until stew thickens. (If stew isn't thick enough, mix in some
corn meal.) Add corn kernels, cook ten more minutes uncovered, stirring
often. Garnish with pepper flakes. Serve with toasted tortilla chips.
1/4 cup walnuts
1/4 cup raw oats
8 dates, pitted, at room temperature
1 Tbsp. coconut oil, melted
1 Tbsp. cocoa powder
Combine the oil and cocoa powder and thoroughly mix with a fork or
small whisk. Set aside to cool, stirring periodically.
In a food processor, pulse the walnuts and oats until a bit bigger than
bread crumb size.
Using a sharp knife carefully finely chop the dates. It will end up
looking like a paste but it easier than a food processor in my opinion.
Using clean hands, mix together the dates and walnuts, place in a
parchment paper lined square dish and spread into layer about 1/2 inch
thick.
Place in refrigerator for about 10-20 minutes to set. Once set cut into
squares. (or you can roll into a log like the pictures and just
straighten out the edges, or make them chocolate date circles, tastes
the same!)
Once the oil/powder mixture has solidified whisk again and spread a
thin layer on each square.
Source: The Talking Kitchen
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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
WEST COAST COBB SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving size: 1/4 of recipe
INGREDIENTS
- 12 cups torn romaine lettuce
- 2 cups diced grilled chicken breast or roast turkey
- 1 cup diced tomato
- 1 cup diced avocado
- 1 medium carrot, shredded with a potato peeler
- 1/2 cup chopped red onion
- 2 hard boiled eggs, chopped
- 4 slices turkey bacon, cooked and crumbled
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack cheese
- 1/4 cup chopped walnuts
- 3/4 cup nonfat or light ranch or olive oil vinaigrette salad
dressing
DIRECTIONS
Arrange a quarter of the salad greens over the bottoms of each of 4
plates. Top the lettuce on each plate with a quarter of the chicken or
turkey and a quarter of the tomato, avocado, carrot, and onion.
Sprinkle each salad with some of the egg, bacon, cheese, and walnuts.
Serve immediately accompanied by the dressing.
Nutritional Information Per Serving: Calories: 413; Protein: 40 g;
Sodium: 838 mg; Cholesterol: 166 mg; Carbohydrates: 27 g; Fat 16 g
Exchanges: 4 Lean Meat, 4 Vegetable, 2 Fat
- 4 boneless, skinless chicken breast halves (1-1/4 pounds),
trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 large leeks, white parts only, washed and cut into julienne
strips (2 cups)
- 2 large cloves garlic, minced
- 1 tablespoon sugar
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 1/4 cup cider vinegar
- 2 firm tart apples, such as York or Granny Smith, peeled, cored
and thinly sliced
- 1 cup reduced-sodium chicken broth
DIRECTIONS
Place chicken breasts between 2 sheets of plastic wrap. Use a rolling
pin or a small heavy pot to pound them to a thickness of 1/2 inch.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high
heat. Season the chicken breasts with salt and pepper and add to the
pan. Cook until browned on both sides, 4 to 5 minutes per side.
Transfer to a plate and keep warm.
Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and
leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add
garlic, sugar and rosemary and cook until fragrant, about 2 minutes
more. Increase the heat to medium-high, stir in vinegar and cook until
most of the liquid has evaporated.
Add apples and broth and cook, stirring once or twice, until the apples
are tender, about 3 minutes. Reduce the heat to low and return the
chicken and any juices to the pan. Simmer gently until the chicken is
heated through. Serve immediately.
Nutritional Information Per Serving: Calories: 239; Protein: 28 g;
Sodium: 256 mg; Cholesterol: 67 mg; Carbohydrates: 20 g; Fat 5 g
Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat
- 1 cup plain low-fat yogurt
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, minced
- 6 skinless chicken breast halves or 6 skinless chicken thighs
(1-3/4 to 2 pounds)
- 1 cup seasoned bread crumbs
- 1 tablespoon margarine, melted
DIRECTIONS
Preheat the oven to 400 degrees F.
Combine the yogurt, paprika, thyme, salt, pepper, and garlic in a large
bowl; mix well. Coat the chicken with the mixture. (The chicken may be
covered and refrigerated overnight or baked immediately.)
Prepare a shallow roasting pan or jelly roll pan with a nonstick pan
spray. Combine the bread crumbs and margarine in a shallow dish. Coat
the chicken with the crumbs; place in the pan.
Bake breasts for 25 minutes, thighs for 30 to 35 minutes, or until
tender.
Nutritional Information Per Serving: Calories: 240; Protein: 26 g;
Sodium: 721 mg; Cholesterol: 69 mg; Carbohydrates: 16 g; Fat: 8 g
Exchanges: 1 Starch, 3 Lean Meat
Makes enough for 8-12 crostini or as a dip with sliced raw vegetables
such as carrots and red, orange, or yellow bell peppers.
INGREDIENTS
- 2 cups broccoli florets, stem removed
- 1-2 cloves garlic, chopped
- 1/2 cup basil leaves, lightly packed
- 1/4 cup walnuts
- Freshly ground black pepper
- 3-4 Tbsp. extra virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt, if desired
DIRECTIONS
Place the broccoli, garlic, basil and nuts in a food processor or
blender. Add 4 or 5 grinds of pepper. Puree until the broccoli is
finely ground but still grainy.
With the motor running, drizzle in just enough of the oil to make the
mixture spreadable and soft enough to use as a dip. Scrape down the
sides of the bowl and blend 15 seconds longer. Transfer the pesto to a
bowl.
Mix in the cheese and season to taste with salt, if desired. Cover
tightly and refrigerate 2 hours before serving to allow the flavors to
meld. This pesto keeps up to 2 days if stored tightly covered in the
refrigerator.
To use with crostini, spread 1 to 2 tablespoons pesto on each slice of
grilled or toasted bread (preferably whole-wheat Italian).
Nutritional Information Per Serving: Calories: 43; Protein: 1 g;
Sodium: 22 mg; Carbohydrates: less than 1 g; Fat: 4 g Exchanges:
Vegetable, 1/4 Medium-fat Meat
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1/2 cup coffee
1/4 cup milk
1/2 cup chocolate ice cream
1 tablespoon cinnamon
1/4 cup ice cubes
Place the coffee, milk, ice cream, cinnamon, and ice cubes in the bowl
of a blender; puree until smooth.
COPYCAT MCDONALD'S
SHAMROCK SHAKE
~Shared by Maggie,
TX
Your favorite Shamrock Shake is usually only available during the month
of March. Now you can have this awesome minty favorite any time of
year! It's so easy that you will probably find yourself coming back to
this recipe again and again.
5 min preparation
Yield 2 servings
Ingredients
3 C. vanilla ice cream
1 1/4 C. milk, 2% or whole
1/4 tsp. mint extract
4 drops green food coloring
Whipped cream, to top with
Green sugar sprinkles, to top with
A cherry
Directions
You will need to use your blender for this recipe. Start with the ice
cream, scooping it into the blender. Then pour the milk on top. Add the
mint extract and food coloring, then blend so that the food coloring
and mint is evenly absorbed. Taste the mixture. If you'd like to add
more mint or color, do so now. Blend again until smooth. Pour into a
heavy shake glass and top with whipped cream, sprinkles and a cherry
for good measure. Slàinte!
Source: Recipe4Living.com
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for posting. Thanks!
Publisher's
Choice
CHEESY SODA SCONES
Yield: 8 scones
Prep Time: 10 min
Cook Time: 15 min
Wonderful little biscuit to serve with soup or stew. Change up the
cheese and/or herbs as you see fit (think: Swiss, Gouda, rosemary,
thyme!).
Ingredients:
1 3/4 cups All Purpose Gold Medal® Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 tablespoon finely chopped chives (plus a few extra)
1/2 + 1/3 cups buttermilk (measure 1/2, then measure 1/3)
1/3 cup grated sharp cheddar cheese
Directions:
1. Preheat the oven to 475 degrees. Flour a baking sheet.
2. Sift the flour, salt and baking soda into a bowl. Mix in 1/2
tablespoon chives. Make a well in the center and pour the buttermilk
into the well. Using one hand, with your fingers outstretched like a
claw, stir in a full circular movement from the center to the outside
of the bowl to form a dough. The dough should be soft, though not too
wet and sticky.
3. When the dough comes together, turn it out onto a well-floured
surface. Pat the dough until it is about 3/4-inch thick. Cut into 8
rounds and place on the prepared baking sheet. Sprinkle each round of
dough with cheese and additional chives.
4. Bake for 15 minutes, or until golden and sounding hollow when tapped
on the bottom. Turn the oven down to 400 after 10 minutes if they are
already golden. Remove from the baking sheet and place on a wire rack
to cool slightly before serving.
Source: Rachel's Irish Family Food
SUNDAY POT ROAST
You need to start this on Saturday, for best results.
12-14 Servings
Prep: 10 min. + chilling
Cook: 8 hours
Ingredients
1 boneless whole pork loin roast (3-1/2 to 4 pounds), trimmed
1 teaspoon dried oregano
1/2 teaspoon onion salt
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
1/4 teaspoon garlic salt
6 medium carrots, peeled and cut into 1-1/2-inch pieces
3 large potatoes, peeled and quartered
3 small onions, quartered
1-1/2 cups beef broth
1/3 cup all-purpose flour
1/3 cup cold water
1/4 teaspoon browning sauce, optional
Directions
Cut roast in half. In a small bowl, combine the seasonings; rub over
roast. Wrap in plastic wrap and refrigerate overnight.
Place the carrots, potatoes and onions in a 6-qt. slow cooker; add
broth. Unwrap roast and place in the slow cooker. Cover and cook on
high for 2 hours. Reduce heat to low and cook 6 hours longer or until
meat is tender.
Transfer roast and vegetables to a serving platter; keep warm. Pour
broth into a saucepan. Combine flour and water until smooth; stir into
broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add browning sauce if desired. Serve with roast. Yield: 12-14 servings.
Nutrition Facts: 1 serving (4 ounces) equals 234 calories, 6 g fat (2 g
saturated fat), 56 mg cholesterol, 232 mg sodium, 21 g carbohydrate, 2
g fiber, 25 g protein.
Source: Taste of Home
MINTY CHOCOLATE
AVOCADO SHAKE
Inspired by Eating Well Magazine.
Servings: Serves 2-3
Ingredients
1 ripe medium-sized avocado, halved and pitted
1-1/2 cups vanilla almond milk
3 Tablespoons unsweetened cocoa powder
5 Tablespoons light brown sugar
1/4 cup mint chocolate chips, melted
1 Tablespoon vanilla extract
15 ice cubes
Directions
Scoop avocado into blender; add vanilla milk, cocoa, brown sugar,
melted chocolate chips and vanilla. Puree until smooth. Add ice and
puree until shake is thick and icy cold.
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce
Directions:
Preheat the oven to 350°. Line a baking sheet with parchment paper.
In a pot of boiling, salted water, cook the pasta for 4 minutes; drain
and rinse with cold water. Transfer to a bowl and add the mozzarella,
ricotta, parmesan and 1/4 cup parsley; season with salt.
In a shallow bowl, beat the eggs. Place the breadcrumbs in another
shallow bowl.
Stuff the pasta-cheese mixture under the skin of each chicken breast.
Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs,
then place skin side up on the prepared pan. Bake until an instant-read
thermometer inserted in the breast registers 165°, about 50 minutes.
Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on
a bed of sauce, topped with 1 tablespoon parsley.
MARSHMALLOW PEBBLES
SLABS
2 cups Post Marshmallow Pebbles Cereal
1/2 cup semisweet chocolate chips
1/3 cup light brown sugar
4 cups miniature marshmallows
3/4 tsp vanilla
1 egg
1/3 cup sugar
1/2 cup butter or margarine, softened
1/2 tsp salt
1/2 tsp baking soda
1 cup flour
Heat oven to 350 degrees. Combine flour, baking soda and salt. Beat
butter and sugars together until light and creamy. Add egg and vanilla.
Add flour mixture, beating well. Stir in chips and 1 cup cereal. Spread
into greased 13x9" baking pan.
Bake 20 min. or until golden. Sprinkle with marshmallows, return pan to
oven. Bake 3 min. longer or until puffed. Immediately sprinkle with
remaining cereal, press lightly into marshmallows. Cool in pan. Cut
into 24 slabs.
CHEESY FIESTA PASTA
BAKE
1/2 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut
into 1/2-inch cubes
2 cups medium-size pasta, cooked, drained
1 cup each chopped tomatoes and green peppers
1/4 tsp. each ground cumin and garlic powder
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 Tbsp. butter, melted
6 PREMIUM Saltine Crackers, crushed (about 1/4 cup)
HEAT oven to 350°F.
COOK milk and VELVEETA in medium saucepan on low heat until VELVEETA is
completely melted and mixture is well blended, stirring occasionally.
Stir in pasta, tomatoes, peppers and seasonings.
SPOON into 1-1/2-qt. casserole sprayed with cooking spray; sprinkle
with shredded cheese. Mix butter and cracker crumbs; sprinkle over
pasta mixture.
BAKE 20 min. or until heated through.
MEXICAN BREAKFAST
CASSEROLE
Ingredients:
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from
casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
Roast the peppers by placing them on an open gas flame, turning them
frequently with tongs until all sides are charred black, about 7 to 10
minutes. (Alternately, the peppers can be roasted under a broiler, or
on top of a gas or charcoal grill.) Place the blackened peppers in a
plastic or paper bag, and let rest until cool enough to handle, about
15 minutes. Peel the peppers, split in half lengthwise, and remove the
seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer
across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to
break up the meat, until browned. Add the onions and bell peppers, and
cook, stirring, for 4 minutes. Add the garlic and chili powder, and
cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce,
salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar,
and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with
1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat
layering, ending with a cheese layer. Pour the egg mixture over the
ingredients. Let rest, covered, in the refrigerator for at least 6
hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the
custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15
minutes. Remove from the oven and let rest 10 minutes before serving.
Serve with sour cream and picante sauce.
Yield: 10 servings
CROCKPOT KIELBASA
AND CABBAGE
1 lb kielbasa sausage, sliced 1/4" thick
1 head cabbage, chopped
1 cup chopped onion
1 Tbsp butter
28 oz can tomatoes, undrained
4 cups chicken broth
Combine all ingredients in your crockpot. Cover and cook on HIGH 4-6
hours or on LOW 8-10 hours.
CHOCOLATE BANANA
MUFFINS
2 cups whole wheat pastry flour
1/3 cup sugar
1/4 cup cocoa powder
1 egg
1/2 cup unsweetened applesauce
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 ripe bananas, mashed
Preheat oven to 350 degrees F. Place muffin cups in muffin tins. Mix
sugar, applesauce and egg until creamy and light yellow. Add bananas
and vanilla. Add flour, cocoa, baking soda and salt. Stir until smooth.
Spoon batter into muffin tins. Top with course sugar if desired. Bake
for 20 to 25 minutes, until toothpick poked in center muffin comes out
clean. Makes approximately 24 muffins.
THAI BEEF SALAD
1 pound flank steak
1 cucumber, peeled, seeded, cut into 1/4" thick half moons
8.5 oz pkg precooked white or brown rice
3 tbs chopped basil
4 green onions, thinly sliced
4 cups shredded cabbage
1/8 tsp each salt and pepper
1 tbs oil
1/4 tsp red pepper flakes
2 garlic cloves, roughly chopped
1 tbs sugar
1 1/2 tbs fish sauce
2 tbs low sodium soy sauce
1/4 cup lime juice
1 cup cilantro leaves
Pulse cilantro, lime juice, soy sauce, fish sauce, sugar, garlic and
pepper flakes in a blender until smooth, set aside.
Heat oil in a skillet. Sprinkle steak with salt and pepper. Place steak
in skillet and cook 4 min. Flip and cook an additional 6 min. or until
done. Allow to rest 5 min. Cut against the grain into 1/4" thick slices.
Prepare rice according to package directions. Spoon rice onto a plate
and let cool 5 min.
In a serving bowl, combine rice, cabbage, cucumber, green onions and
basil and drizzle with 6 tbs cilantro dressing, toss until combined.
Top salad with sliced steak and drizzle with remaining dressing, then
serve.
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
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