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Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Many all
over the world, Catholic or not, have been watching the TV screen in
hopes of seeing white smoke from the Sistine Chapel's chimney. And some
have (don't laugh!) signed up at the web site PopeAlarm.com to get a
text or email when the smoke is white. With so much turmoil here in the
US and over much of the world, it is hopeful a new pope will deliver a
message of peace.
The current Monthly Theme
topic is Potato,
Pasta, Rice, and Grain Recipes which will run for two months.
Please visit the Monthly Theme -
Recipe Submissions section to find the link to use for sharing
recipes here at A to Z Recipes
Newsletter.
We'll see you here again on Sunday, God willing.
Just
a Pinch of Kindness
Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
Food
For Thought
"Inflation hasn't ruined everything. A dime can still be used as a
screwdriver."
~ Quoted in P.S. I Love You, compiled by H. Jackson Brown, Jr.
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
Hi Lord, it's me. We are getting older and things are getting bad here.
Gas prices are too high, no jobs, and food and heating costs too high.
I know some have taken you out of our schools, government and even
Christmas, but Lord I'm asking you to come back and re-bless America.
We really need you! There are more of us who want you than those who
don't! Thank You Lord, I Love you.
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?
Flavor-Boosters
- Serve French fries with salsa instead of ketchup for a different
flavor.
- Before cooking Portobello mushrooms, cut a few slits in the caps and
insert slivers of garlic.
- Add softened plain or chive cream cheese to eggs while scrambling.
- Use bottled salad dressing on cooked, hot vegetables.
- Sprinkle shredded peppery Jack cheese on hot tomato or split-pea
soup.
- Add vinaigrette-type salad dressing to potatoes for potato salad
while they're still hot - they'll absorb more of the dressing.
- Stir in a few cinnamon red-hot candies into applesauce and they will
dissolve.
- Cook rice in broth instead of plain water.
- Add bouillon granules or cubes to soups, stews and sauces that need a
lift.
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
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
McQuillan walked into a bar and ordered martini after martini, each
time removing the olives and placing them in a jar.
When the jar was filled with olives and all the drinks consumed, the
Irishman started to leave.
"S'cuse me", said a customer, who was puzzled over what McQuillan had
done, "what was that all about?"
"Nothin' , said the Irishman, "me wife just sent me out for a jar of
olives!"
***********************************************
The Lost Luggage
An Irishman arrived at J.F.K. Airport and
wandered around the terminal with tears streaming down his cheeks.
An airline employee asked him if he was already homesick.
"No," replied the Irishman. "I've lost all me luggage!"
"How'd that happen?"
"The cork fell out!" said the Irishman..
***********************************************
Water to wine
An Irish priest is driving down to New York and gets stopped for
speeding. The state trooper smells alcohol on the priest's breath and
then sees an empty wine bottle on the floor of the car.
He says, "Sir, have you been drinking?"
"Just water," says the priest.
The trooper says, "Then why do I smell wine?"
The priest looks at the bottle and says, "Good Lord! He's done it
again!"
***********************************************
Lost at Sea
Two Irishmen, Patrick & Michael,were adrift in a lifeboat following
a dramatic escape from a burning freighter. While rummaging through the
boat's provisions, Patrick stumbled across an old lamp. Secretly hoping
that a genie would appear, he rubbed the lamp vigorously. To the
amazement of Patrick, a genie came forth.
This particular genie, however, stated that he could only deliver one
wish, not the standard three.
Without giving much thought to the matter, Patrick blurted out, "Make
the entire ocean into Guinness Beer!"
The genie clapped his hands with a deafening crash, and immediately the
entire sea turned into the finest brew ever sampled by mortals.
Simultaneously, the genie vanished.
Only the gentle lapping of Guinness on the hull broke the stillness as
the two men considered their circumstances.
Michael looked disgustedly at Patrick whose wish had been granted.
After a long, tension-filled moment, he spoke: "Nice going Patrick! Now
we're going to have to pee in the boat!
***********************************************
You've Been Drinking Again
An Irishman had been drinking at a pub all night. The bartender finally
said that the bar was closing. So, the Irishman stood up to leave fell
flat on his face. He tried to stand one more time; same result. He
figured he'll crawl outside and get some fresh air and maybe that will
sober him up. Once outside, he stood up and fell on his face again. So
he decided to crawl the four blocks home. Again, he fell flat on his
face. He crawled through the door and into his bedroom. When he reached
his bed he tried one more time to stand up. This time he managed to
pull himself upright, but he quickly fell right into the bed and is
sound asleep as soon as his head hit the pillow.
He was awakened the next morning to his wife standing over him,
shouting, "SO YOU'VE BEEN DRINKING AGAIN!"
Putting on an innocent look, and intent on bluffing it out he said,
"What makes you say that?"
"The pub just called; you left your wheelchair there again."
***********************************************
(And saving the best for last...)
If you come from an Irish family...
1) You will never play professional basketball.
2) You swear very well.
3) At least one of your cousins is a fireman, cop, bar owner, funeral
home owner, nurse, or holds political office, and you have at least one
aunt or uncle who is a nun or a priest.
4) You think you sing very well.
5) You have no idea how to make a long story short.
6) There isn't a big difference between you losing your temper or
killing someone.
7) Many of your childhood meals were boiled. Instant potatoes were a
mortal sin.
8) You have never hit your head on a ceiling.
9) You spent a good portion of your childhood kneeling in prayer.
10) You're strangely poetic after a few beers.
11) Some punches directed at you are from legacies of past generations.
12) Many of your sisters and or/cousins are named Mary, Catherine,
Eileen, Maureen, or Margaret.
13) Someone in your family is very generous. It is most likely you.
14) You may not know the words, that doesn't stop you from singing.
15) You can't wait for the other guy to stop talking before you start
talking.
16) You're not nearly as funny as you think you are but what you lack
in talent, you make up with frequency.
17) There wasn't a huge difference between your last wake and last keg
party.
18) You are, or know someone, named Murph.
19) If you don't know Murph then you know Mac. If you don't know Murph
or Mac, then you know Sully. You probably know Sully MacMurphy.
20) You are genetically incapable of keeping a secret.
21) You have Irish Alzheimer's, you forget everything but grudges.
22) Your skin's ability to tan not so much (only in spots).
23) Childhood remedies for the common cold often included some form of
whiskey.
24) There's no leaving a family party without saying goodbye for at
least 45 minutes.
25) At this very moment, you have at least two relatives who are not
speaking to each other. Not fighting, mind you, just not speaking to
each other.
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
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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
LAYERED PINEAPPLE DREAM
~Shared by Charlie J., Mobile, AL
Ingredients
For the Crust:
2 1/2 cups graham crumbs (2 sleeves)
1/2 cup unsalted butter
For the Layers:
2 cups powdered sugar, sifted
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
8 ounces Cool Whip
1 (20-ounce) can pineapple, drained well
Instructions
Preheat oven to 300 degrees F.
Melt butter in the microwave and allow to cool.
Combine the crumbs and butter and toss together until incorporated.
Press 2 cups of the crumb mixture firmly into an 9×9 square pan and
bake for 8-10 minutes. Place on wire rack to cool.
Beat the cream cheese and butter together until creamy. Turn the
mixture down to low and add the powdered sugar one cup at a time until
incorporated.
Turn up and beat well for a minute or so. Add a heaping tablespoon of
the drained pineapple and stir in with a rubber spatula.
Spread the cream cheese and pineapple mixture over the crust.
Fold the remaining pineapple into the Cool Whip and spread on top of
the cream cheese mixture.
Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate
for at least 4 hours, preferably overnight.
Source: Recipe Lion
LAYERED REUBEN DIP
~Shared by Luanne, FL
8 oz. pkg. cream cheese, softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
1 cup corned beef, chopped
1/2 cup sauerkraut, rinsed and drained
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F. Mix cream cheese and 1 cup Swiss cheese
in small bowl. Spread in bottom of 9" pie plate. Drizzle with half of
salad dressing. Top with corned beef and sauerkraut. Drizzle with
remaining salad dressing. Top with remaining Swiss cheese and Parmesan
cheese. Bake at 375 degrees F for 15-25 minutes until dip begins to
bubble around edges and cheese is melted. Serve with crisp crackers,
melba toast, breadsticks and crusty toasted rye bread slices.
CORN-SAUSAGE CHOWDER
~Shared by: Larry J., Spring Hill, TN
Ingredients
1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 17 -ounce can cream-style corn
1 17 -ounce can whole-kernel corn, drained
1 12 -ounce can evaporated milk
Directions
In a Dutch oven or kettle, cook the pork sausage and onion until the
sausage is brown and the onion is tender. Drain mixture on paper
towels.
Return sausage mixture to Dutch oven. Stir in potatoes, water, salt,
marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered,
about 15 minutes or until potato is just tender.
Add the cream-style corn, whole-kernel corn, and the evaporated milk.
Heat through. Makes 6 servings.
Nutrition Facts Servings Per Recipe 6, cal. (kcal) 529, pro. (g) 18,
carb. (g) 51, calcium (mg) 182, vit. A (RE) 72, fiber (g) 5, sodium
(mg) 1038, chol. (mg) 60, vit. C (mg) 25, sat. fat (g) 12, Fat, total
(g) 27, iron (mg) 2
Source: Midwest Living Magazine
TOMATILLO PORK TACOS
~Shared by Patricia, Mesa, AZ
2 teaspoons canola oil
1 pound pork tenderloin, cut into 1/2 inch chunks
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup chopped onion
3 cloves garlic, minced (optional)
1/2 cup tomatillo salsa, divided
8 tortillas
1 cup diced ripe tomato
1 cup shredded romaine lettuce
1/2 cup shredded Mexican cheese blend
Heat oil in large nonstick skillet over medium heat. Add pork, cumin
and chili powder; stir until pork is coated with spices. Add onion and
garlic; cook and stir 5 minutes or until pork is no longer pink. Add
1/4 cup salsa; simmer until pork is cooked through, about 4 minutes.
Wrap tortillas loosely in waxed paper and heat in microwave oven at 325
degrees 30 seconds or until warmed.
Serve pork mixture in tortillas topped with tomato, lettuce, cheese and
remaining salsa. Makes 4 servings (2 tacos per serving)
CREAM OF ASPARAGUS SOUP
~Shared by Mary S., Nashville, TN
1 tablespoon butter
1 pound asparagus tips, chopped
1 small onion, finely chopped salt and pepper to taste
1/2 stalk celery, finely chopped
1/4 teaspoon Mace
2 cups chicken stock
3/4 cup whipping cream
3 hard-boiled eggs, chopped
Melt the butter in a saucepan over medium heat. Add the onion and
celery and cook, stirring often, until soft but not brown. Add the
stock and bring to a boil. Add the asparagus and simmer for 5 minutes.
Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream.
Reheat to a gentle simmer. Serve with chopped egg sprinkled on top of
soup for garnish.
3 cans tuna
1 can cream of mushroom
1 can cheese soup
1 can evaporated milk
2 cup of water
1 box mini wagon wheels
1/4 large onion diced
1/2 a container of fresh mushrooms
1/3 bag of frozen peas and carrots spiced to taste (Ms Dash table
blend, red pepper, and sea salt)
Shredded cheese at the end to top it off
1. Open cans of tuna
2. Drain 1 can, use juices from other 2
3. Place tuna and juices into slow cooker
4. Add soups & water
5. Add noodles
6. Stir together
7. Add milk
8. Add veggies
9. Add spices
10. Stir together
11. Cover and cook on high for 3 hours.
12. At 1 & 1/2 hours stir and check to see if additional water is
needed.
13. At 20-30 mins left sprinkle shredded cheese on top. serve hot in a
bowl.
Source: Slow Cooker Chronicle
SUGAR SNAP PEAS WITH NEW POTATOES
~Shared by Jean, Syracuse, NY
10 ounces sugar snap peas
Kosher salt
1 pound very small new potatoes
2 tablespoons butter
1 tablespoon chopped chives
2 tablespoons chopped fresh mint
Freshly ground black pepper to taste
Remove strings from peas, if desired. Remove the cap if still attached.
Put peas in boiling water with 1 teaspoon salt for 3 minutes. Drain and
plunge into ice water until cold. Drain well.
Wash potatoes well and do not peel. If potatoes are not very small (no
larger than golf ball size), quarter or halve as necessary. Place
potatoes in a steamer basket in a large pot and steam 15 to 20 minutes
or until just tender.
In a large skillet or wok, melt butter over low heat until it begins to
look nutty brown and smells like nuts. Add peas and potatoes, raise
heat to medium, and toss well. Add chives, mint, and salt and pepper to
taste. Toss again until well coated.
CHILAQUILLAS
~Shared by Linda H., Rosharon, TX
1 medium package of sturdy tortilla chips
1 1/2 cups chunky Mexican salsa
1/2 cup green or red pepper combination, chopped
1 cup cooked beef or chicken
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream
Preheat oven to 325 degrees, and grease a shallow 10-inch casserole.
Layer casserole with half the chips and salsa. Top with green pepper
and meat, plus half of both cheeses. Repeat using remaining chips,
salsa, and cheeses. Top with sour cream. Bake for 30 minutes. Let stand
for another 10 minutes before serving.
Yield: 6 Servings
MUFFALETTA POBOYS W/CREOLE OLIVE SALAD
~Shared by Johnny, LA
Here is a sinfully delicious poboy that is easy to make and can be
prepared after one quick trip to the grocery store. Although I adore
traditional Muffalettas, these are so easy to make and don't require an
elusive ingredient list. And my Creole Poboy Spread and homemade Creole
Olive Salad, (recipes below) top them off perfectly. Cest bon, cher!
Enjoy!
Cajun Muffaletta Poboys
1 loaf French bread
1/4 lb. deli ham, thinly sliced
1/4 lb. Genoa salami, thinly sliced
1/4 lb. each, Mozzarella and Provolone cheese, sliced
1 cup olive salad, with oil, (recipe below)
2 tbs.'s poboy spread, (recipe below)
Lettuce and sliced tomatoes
Split the loaf horizontally. Spread top half with Creole poboy spread.
Spread bottom half with olive salad. Place meats and cheeses in
layers, on bottom half of bread. Top with shredded lettuce and
tomatoes and other half of loaf. Cut in half and serve with a cold
beer. Fab!
Marguerite's Creole Poboy Spread
1/2 cup light mayo
1/4 cup Creole or Dijon mustard
1 tbs. ketchup
1 tbs. pickle relish
1 tbs. horseradish
Few shakes salt
Few shakes Tabasco
Combine all ingredients and stir until well blended and chill for 30
minutes. Store any unused portion in an airtight container and store in
fridge for up to 3 days.
Creole Olive Salad
1 cup stuffed green olives
1 cup black olives
1/2 cup chopped tomatoes
2 cloves of garlic, sliced
1/4 cup pickled jalapenos
1 tbs. sliced green onions
1 tbs. chopped fresh parsley
1 tbs. capers
2 tsp.'s dried oregano
1 tsp. Cajun seasoning
3 tbs.'s red wine vinegar
1/2 cup Virgin olive oil
Combine all ingredients except oil in a food processor and pulse until
finely chopped and well blended. Place in an airtight container and
pour oil over olive mixture and mix well. Let marinate at least
overnight. Will keep in fridge for up to 1 week.
4 large tomatoes, chopped
4 avocados - peeled, pitted and diced
1 red onion, thinly sliced
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) bottle balsamic vinaigrette salad dressing
In a large serving bowl, toss together the tomatoes, avocados and red
onion. Dust lightly with black pepper, and pour salad dressing over.
Cover and chill for at least one hour before serving to blend flavors.
MARGARITA PEANUT TRAIL MIX
~Shared by Marilyn M., Canton, OH
1/3 cup peanut oil
2 Tbsp. lime juice or tequila
1/4 teaspoon cayenne pepper (or to taste)
3 Tbsp. dry instant Margarita mix
1 1/2 cups Spanish peanuts
1 1/2 cups cocktail peanuts
3 cups crisp corn cereal squares
3 cups crisp rice cereal squares
2 cups tiny cheese-flavored fish crackers
1 cup sweetened dried cranberries
Salt to taste
Preheat oven to 250 degrees F. Heat peanut oil in a large skillet. Stir
in tequila or lime juice, cayenne pepper and margarita mix. Add
peanuts, stirring until well coated.
In a large roasting pan, combine remaining ingredients, except dried
cranberries. Stir in peanut mixture, mixing well. Bake one hour,
stirring every 15 minutes. Remove from oven. Stir in dried cranberries.
Add salt to taste. Spread on paper towels to cool. Store in
an airtight container. Yield - makes 12 cups (24 half-cup servings).
UNBEATABLE MISSISSIPPI MUD BARS
~Shared by Treva, NC
1 cup butter
1/2 cup unsweetened cocoa powder
1 & 1/2 cups sugar
4 large eggs
1 & 1/2 cups flour
1 tablespoon vanilla extract
1 cup pecans, chopped
FOR THE FROSTING:
2 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
1 to 2 tablespoons milk
1/2 cup pecans, chopped
1. Preheat oven to 350 degrees F.
2. Line a 9 by 13 inch baking pan with aluminum foil. Extend end of
foil 1 inch over sides of pan, grease and flour foil, and set aside.
3. In a medium saucepan, melt 1 cup butter.
4. Stir in 1 1/2 cups sugar and 1/2 cups cocoa.
5. Remove pan from heat and beat in eggs, one at a time, until blended.
6. Stir in flour and pecans until well blended.
7. Pour into prepared pan and bake 25 minutes or until cake tester
inserted into center comes out clean.
8. Cool in pan on wire rack.
To make the frosting:
In a medium bowl, combine confectioners' sugar and cocoa powder. Beat
in butter and vanilla until smooth. Beat in enough milk until fluffy
and spreadable. Using ends of foil, lift brownie layer from pan. Spread
top with frosting. Sprinkle with 1/2 cup pecans. Cut into 2 by 1 inch
bars and store in air tight container.
Source: Recipe Lion
STEW FROM BAVARIA
~Shared by Jean, Syracuse, NY
If you like mild sauerkraut, instead of just draining it, as the recipe
suggests, rinse it in a colander or strainer.
1 roaster boneless breast, cut into bite-size pieces
salt and ground pepper to taste
2 tablespoons butter or margarine
1 medium onion, thinly sliced
1 pound sauerkraut, drained
1 can (16 ounces) whole berry cranberry sauce
1 large apple, peeled, cored and sliced
1/2 cup chopped walnuts (optional)
Season breast pieces with salt and pepper. In a flame proof casserole
or Dutch oven over medium heat, melt butter. Add chicken and onions.
Saute until lightly browned, about 5 minutes. In a bowl combine
sauerkraut, cranberry sauce and apples. Spoon over chicken and onions
and toss gently. Cover and simmer over medium-low heat for 20 minutes.
Sprinkle with walnuts just before serving.
APPLE AND ROMAINE SALAD
~Shared by Linda H., Rosharon, TX
Serves 6-8
Walnuts:
1 1/2 cups Walnuts (halves or coarsely chopped)
2 tbsp Unsalted butter, melted
2 tsp Sugar
Salt and Pepper to taste
Vinaigrette:
1 Granny Smith apple, unpeeled and chopped
1 medium Shallot, minced
1/4 cup Apple cider vinegar
1 tbsp Sugar
1 tsp Dry mustard
Salt and Pepper to taste
1/3 cup Walnut oil
2/3 cup Canola oil
Salad:
2 Ripe apples (any type), unpeeled and thinly sliced
6 oz Crumbled blue cheese or feta cheese
2 or 3 Hearts of Romaine lettuce, torn into bite-sized pieces
To prepare the walnuts: Preheat oven to 350°. In a bowl, combine
walnuts, butter, sugar, salt and pepper. Stir until nuts are coated.
Spread out on a baking sheet and bake for 10-12 minutes or until
lightly browned. Set aside to cool. To prepare the vinaigrette: Place
all ingredients EXCEPT oils in the bowl of a food processor. Process
until combined and apple is pureed. With machine running, add oils in a
slow, steady stream. Process until emulsified. Refrigerate to chill
before serving. If dressing separates, shake well or reprocess in food
processor.
CHILI PORK STEW
~Shared by Johnny, LA
Ingredients:
2 pounds boneless pork shoulder, cut in 1 1/2-inch cubes
1/4 cup flour
2 tablespoons oil
2 cups water
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
4 ounces chorizo or andouille sausage, sliced
1 can (14.5 ounces) diced tomatoes
2 tablespoons onion powder
3/4 teaspoon garlic powder
1/2 teaspoon oregano
Preparation:
Dredge pork in flour. Heat oil in a Dutch oven then brown pork. Stir in
water, salt, and chili powder; bring to a boil. Reduce heat, cover, and
bake at 350° for 1 1/2 hours, or until pork is almost tender. Stir in
sausage, tomatoes, onion powder, garlic powder, and oregano. Cover and
bake 45 minutes longer, or until meat is tender.
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon garlic salt
1 1/2 cups water
2 (6 ounce) salmon fillets
1/2 teaspoon lemon-pepper seasoning
4 slices lemon
In a small bowl, combine the spinach, mayonnaise, mustard, lemon juice
and garlic salt; cover and refrigerate until serving. Pour water into a
pressure cooker. Place salmon on rack; sprinkle with lemon-pepper and
top with lemon slices. Close cover securely; place pressure regulator
on vent pipe. Bring cooker to full pressure over high heat. Reduce heat
to medium-high and cook for 2 minutes. (Pressure regulator should
maintain a slow steady rocking motion; adjust heat if needed.) Remove
from the heat. Immediately cool according to manufacturers directions
until pressure is completely reduced. Discard lemon slices. Serve
salmon with spinach sauce.
PINEAPPLE ANGEL PIE
~Shared by Marilyn M., Canton, OH
3/4 cup sugar
1/4 cup cornstarch
Dash salt
1 (20 oz.) crushed pineapple, juice and all
2 Tbsp. lemon juice
2 Tbsp. butter
2 egg yolks, slightly beaten
1 cup whipping cream, whipped OR 2 cups Cool Whip
In saucepan combine cornstarch, sugar and salt. Stir in undrained
pineapple, lemon juice and butter. Cook over medium heat, stirring
constantly until thickened. Gradually add a little of the hot
pineapple mixture to egg yolks to temper, then combine with hot
pineapple mixture in a saucepan. Cook 1-2 minutes more. Chill
until cold. Fold pineapple into whipped cream (or Cool Whip). Pour into
meringue shell (recipe follows). Chill 2-3 hours before serving.
MERINGUE CRUST (SHELL)
2 egg whites
Dash salt
1/2 cup granulated sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla
Combine egg whites, cream of tartar, salt and vanilla; beat until
foamy. Gradually add sugar, 1 tablespoon at a time - beating constantly
until very stiff and glossy. Spread on bottom and sides of
buttered pie dish. Bake in preheated oven for 1 hour (275 degrees). Let
cool away from drafts before filling.
Cake
2 sticks 1 Cup Butter
4 Tablespoons (heaping) Cocoa Powder
1 cup Water, Boiling
10 whole Miniature Peppermint Patties, Unwrapped
2 cups Sugar
2 cups All-purpose Flour
1/4 teaspoon Salt
1/2 cup Buttermilk
1 teaspoon Baking Soda
2 whole Eggs
1/2 teaspoon Vanilla Extract
1/4 teaspoon Mint Extract
FROSTING
4 sticks 1 Pound Butter, Softened
6 cups (more To Taste) Powdered Sugar, Sifted
Dash Of Salt
1/4 teaspoon Mint Extract
2 whole Vanilla Beans, Caviar Scraped Out
4 Tablespoons Half-and-half, More To Taste
Extra Miniature Peppermint Patties, For Decorating
CAKE Preheat oven to 350 degrees. Grease and flour two round cake pans.
In a medium saucepan, melt 2 sticks of butter and stir in 4 tablespoons
cocoa. Pour in boiling water, let mixture bubble up for 30 seconds,
then turn the burner to low. Add 10 peppermint patties and stir until
almost totally melted. Remove pan from heat and set aside.
In a measuring cup mix together the buttermilk, baking soda, egg,
vanilla, and mint extract. Set aside. In a large mixing bowl, stir
together flour, sugar, and salt. Pour the hot cocoa mixture into the
bowl, stirring to slightly cool. Pour in the buttermilk mixture and
stir until smooth.
Pour batter into cake pans and bake for 16-18 minutes, or until done.
Remove from pans and let cool completely on a wire rack.
FROSTING Beat butter until fluffy. Add vanilla caviar to bowl. Slowly
add powdered sugar and salt and beat until fluffy. Add half and half
and mint extract and beat until totally fluffy.
Place one layer of cake face down on a platter and spread a good layer
of icing on top. Place the second layer face down on top, then ice the
top and sides of the cake, getting plenty of icing around the sides.
Decorate the cake with a circle of peppermint patties.
2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves
Cooking Directions
Combine all ingredients for rub; set aside. Cut each pork butt in half.
Rub 1/4 of the rub over the pork butt, covering generously. Store
remaining rub in an airtight container and save for another use.
Meanwhile, line roasting pan with aluminum foil, leaving enough on the
ends to fold up and seal; place pork in the center of the foil. Pour
chicken stock and garlic cloves over pork. Bring the edges of the foil
together and fold to seal. Cover roasting pan with another piece of
foil. Bake at 300º for 5 hours. Cool slightly; shred.
Makes 8 servings.
Serving Suggestions
Shredded pork that is roasted instead of on the grill. Serve with fresh
rolls, potato salad and vegetable mix.
Stir together first 5 ingredients in a large bowl; stir in cheese.
Store in refrigerator up to 1 week.
Source: Southern Living.com
KELLY’S CRAWFISH PIES
~Shared by Johnny, LA
1 large onion, chopped
¼ cup green onion, chopped
2 cloves garlic, minced
½ bell pepper, chopped
2 ribs celery, chopped
1 stick butter
1 can cream of celery soup
4 Tbsps. tomato sauce
½ cup milk
¼ cup chopped fresh parsley
1 lb. crawfish tails
½ cup seasoned breadcrumbs
1 tsp. salt
½ tsp. Cayenne pepper
Black pepper, to taste
Sauté first 5 ingredients in butter until soft; add soup, tomato sauce,
milk, parsley and crawfish tails. Cook for 10 minutes. Add remaining
ingredients; cook 5 minutes. Place mixture in individual tart shells.
Bake at 350 degrees for 30-35 minutes.
Makes 18-20 small tart shells or 2 (9-inch) pie shells.
*If using frozen crawfish tails, rinse and drain in a colander before
adding.
1/4 cup olive oil
4 (6 ounce) beef tenderloin steaks
salt and pepper to taste
1 small onion, minced
1 tablespoon paprika
1/4 cup dry white wine
1/2 cup beef broth
4 ounces Spanish blue cheese, such as Cabrales or Valdeon
2 tablespoons chopped parsley
Heat olive oil in a large skillet over medium-high heat until smoking.
Season steaks to taste with salt and pepper, then sear on both sides in
hot oil. Reduce heat to medium and continue cooking until steaks reach
desired doneness, about 6 minutes for medium-rare. Remove steaks from
skillet and keep warm. Stir in minced onion and cook until softened and
translucent, about 5 minutes. Season with paprika and cook for an
additional minute. Increase heat to medium-high, then pour in wine.
Simmer until the wine has reduced by half, then add the beef broth,
return to a simmer, and cook for 2 minutes. Stir in the crumbled blue
cheese until just melted. To serve, pour the sauce over the steaks and
sprinkle with chopped parsley.
TROPICAL PINEAPPLE MANGO CREAM PIE
~Shared by Marilyn M., Canton, OH
1 box Pillsbury® refrigerated pie crusts, softened as directed on
box
Heat oven to 350°F. Make pie crusts as directed on box for Two-Crust
Pie using 9-inch glass pie plate. In medium bowl, beat all cream cheese
layer ingredients with electric mixer on high speed until smooth.
Spread into crust-lined pan; set aside. In 2-quart saucepan, mix mango,
pineapple, 3/4 cup sugar and cream of coconut. In small bowl, mix
cornstarch and salt; stir into fruit mixture. Cook over medium-low
heat, stirring constantly, until thickened. Stir in butter until
melted. Pour over cream cheese mixture. Top with second crust and
flute; cut slits in several places. Brush with milk, sprinkle with 1
teaspoon sugar and macadamia nuts. Bake 45 to 50 minutes or until
golden brown. Cool at least 2 hours before serving. Store covered in
refrigerator.
Note: Add 1/4 tsp. of coconut extract to whipped cream; Top each slice
with a dollop just before serving.
HAMBURGER CASSEROLE WITH BISCUITS
~Shared by Treva, NC
1 lb Hamburger meat
1 can sweet peas (drained)
1 small can tomato paste
water
1 can biscuits
salt and pepper, to taste
Preheat over to 350°F.
Cook hamburger meat over low heat until brown. Then drain grease from
meat and return back to stove.
Add the can of tomato paste with equal amount of water to the meat.
Stir until mixed thoroughly with meat. Then add can of drained sweet
peas to the hamburger and tomato. Mix and cook over low-medium heating
while gradually stirring until mixture starts to thicken. Pour mixture
into a casserole dish.
Open can of biscuits and place each over the top of casserole.
Bake at 350°F until biscuits are lightly browned.
Salt and pepper to taste. Serve.
CHOCOLATE-COCONUT BUNDT CAKE
Tunnel of Fudge Variation
~Shared by Jean, Syracuse, NY
2 cups sifted all-purpose flour
1 3/4 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 cup water
1/2 cup shortening
1/2 cup sour cream
4 egg yolks
3 egg whites
*Filling*
1 egg white
1/4 cup white sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch Bundt pan. Make the filling. Beat 1 egg white in a small bowl
until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff
peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla.
Set aside. In a large bowl, mix together 2 cups flour , 1 3/4 cup
sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water,
shortening, sour cream egg yolks and 3 egg whites. Blend at low speed
until moistened, then beat at medium speed for 3 minutes. Pour cake
batter into a 10 inch Bundt pan. Drop the filling by teaspoons around
the top of the batter, avoiding the edges. Bake at 350 degrees F (175
degrees C) for 55 to 60 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Let it cool in the pan for 10
minutes, then turn out onto a wire rack to continue cooling.
SPANISH SPAGHETTI WITH OLIVES
~Shared by Linda H., Rosharon, TX
Update spaghetti night by adding a fresh new ingredient:
pimiento-stuffed olives.
Yield: 4 servings (serving size: about 1 3/4 cups)
Cook pasta according to package directions, omitting salt and fat;
drain.
Heat oil in a large skillet over medium-high heat. Add onion to pan;
sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in
oregano, celery salt, red pepper, black pepper, and saffron, if
desired. Crumble beef into pan; cook 5 minutes or until beef is
browned, stirring to crumble. Stir in marinara sauce, olives, sherry,
capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and
simmer 15 minutes.
Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly
heated. Sprinkle with remaining 1 tablespoon parsley.
Source: Cooking Light Magazine
ELEGANT AND EASY FISH
~Shared by Johnny, LA
1 lb. catfish or mahi mahi filets
Freshly ground black pepper, to taste
½ stick butter or Fleischman’s Olive Oil spread
1 can cream of shrimp soup, undiluted
¼ cup grated Parmesan cheese
Paprika, to taste
Coat a 13x9x2-inch baking dish with cooking spray.
Place fish filets on bottom of baking dish. Sprinkle fish with pepper
and dot with butter. Spread cream of shrimp soup on filets and sprinkle
with Parmesan cheese and paprika. Bake in a 400-degree oven for about
20 minutes. Do not over bake.
1 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk red food coloring
In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix
well. Combine flour, baking powder and salt; add to creamed mixture and
mix well. Place the dough in a cookie press fitted with a heart plate;
form cookies on ungreased baking sheets. Bake at 375 degrees F for 6-8
minutes or until set but not brown. Cool on wire racks. Beat butter,
sugar and vanilla until smooth. Blend in enough milk until desired
spreading consistency is reached. Add food coloring to a portion or all
of the frosting if desired. Frost cookies.
ORANGE PIE
~Shared by Marilyn M., Canton, OH
Pastry for 2-crust, 9-inch pie
1-1/4 cups sugar
2 Tbsp. cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups fresh orange sections, drained
2 Tbsp. butter, melted
Juice of 1 lemon or lime, if oranges are very sweet
Roll out half of pastry. Line 9-inch pie pan with bottom crust;
do not bake. Mix together sugar, cornstarch, cinnamon and salt. Add
orange sections, melted butter and lemon juice. Fill pastry shell and
dot with a little more butter.
Roll out remaining pastry; cut into strips. Use strips to make a
lattice top for pie. Bake in 400 degree oven for 15 minutes. Reduce
heat to 325 degrees and bake until brown, about 45 minutes more. Note:
Mandarin orange sections may be substituted for 1 cup of the fresh
orange sections.
Hot Water Pie Crust:
1/2 cup shortening
1/4 cup boiling water
1-3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Put shortening in bowl. Add boiling water and beat until creamy
and cold. Sift flour, baking powder and salt together; add to
shortening mixture. Stir until dough forms a smooth ball. Wrap
and chill until firm. Roll out between sheets of waxed paper.
Makes enough pastry for 9-inch 2-crust pie.
1 & 1/2 lbs. ground beef
1 lg. bell pepper, chopped
1 lg. onion, chopped
28 oz. can tomatoes
1 c. uncooked rice
2 tsp. salt
2 tsp. chili powder
1/2 tsp. pepper
In large skillet, brown meat, add pepper and onion. Cook until tender.
Add remaining ingredients and heat through. Place in casserole dish.
Bake at 350 degrees for 1 hour.
CREOLE STEAK
~Shared by Jean, Syracuse, NY
1 1/2 lb. boneless round steak
Salt and pepper
1 onion, chopped
1 C. sliced celery
1 C. seasoned tomato juice
2 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1 medium green bell pepper, chopped
1 (10 oz.) pkg. frozen okra (or 1 1/2 C. fresh)
2 1/2 oz. sliced mushrooms
Carrot curls (optional)
Cut steak into strips, about 2 inches long and 1/2 inch wide. Sprinkle
with salt and pepper. Place in crock pot with onion, celery, tomato
juice, Worcestershire sauce and garlic powder. Cover and cook on LOW
for 6 to 8 hours.
Turn setting to HIGH. Add green pepper and partially thawed okra and
mushrooms. Cover and cook for 30 minutes until okra is done.
Garnish with carrot curls, if desired.
BEEF NACHO CASSEROLE
~Shared by Linda H., Rosharon, TX
1 lb Ground beef
12 oz Chunky salsa (1 jar)
1 c Sweet corn
3/4 c Miracle Whip
1 Tbsp Chili powder
2 c Tortilla chips (crushed)
2 c Colby/Monterey Jack cheese
Heat oven to 350 degrees F. Brown meat; drain. Stir in salsa,
corn, Miracle Whip(R) and chili powder. Layer 1/2 meat mixture, chips
and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes
or until thoroughly heated. Top with shredded lettuce and chopped
tomato, if desired.
JALAPENO POPPERS
~Shared by Johnny, LA
12 medium-sized fresh jalapeno peppers
1 (8-ounce) package cream cheese, softened
1 cup grated Parmesan cheese
1 cup all-purpose flour, divided
1/2 cup cornmeal, divided
3/4 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for deep-frying
What To Do:
Split peppers in half lengthwise, cutting through stems, then remove
the seeds.
In a small bowl, combine cream cheese and Parmesan cheese. Firmly press
a heaping teaspoonful of the cheese mixture into each pepper half.
Cover and chill for at least 2 hours.
In a medium bowl, combine 1/2 cup flour, 1/4 cup cornmeal, the milk,
salt, and pepper. In another medium bowl, combine the remaining 1/2 cup
flour and 1/4 cup cornmeal.
Dip stuffed pepper halves into milk mixture then into the dry mixture,
coating thoroughly with each.
Fill a large saucepan or soup pot with 2 inches of vegetable oil and
heat over medium-high heat until hot but not smoking. Carefully fry a
few peppers at a time for 2 to 3 minutes, or until golden. Drain on
paper towels and serve immediately.
Preheat oven 400 F. Divide beef in half and place on a cookie sheet;
top each portion of beef with a slice of cheese; bake until cheese
melts and beef is warm. REmove from oven; assemble sandwich as follows:
Spread all 3 slices of bread wtih dressing. On one slice, add a portion
of beef; top with lettuce and another slice of bread with dressing. Add
another portion of beef, lettuce, bacon and finally the third piece of
toast with dressing. Secure with picks; cut in half. Serve with tomato,
onion, and pickle.
Source: 50's Prime Time Cafe, Disney-MGM
ORANGE GELATIN PRETZEL SALAD
~Shared by Marilyn M., Canton, OH
2 cups. crushed pretzels
3 tsp. sugar
3/4 cup butter, melted
2 pkg. (3 oz. each) orange gelatin
2 cups boiling water
2 cans (8 oz. each) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 pkg. (8 oz.) cream cheese, softened
3/4 cup sugar
2 cups whipped topping
additional whipped topping, optional
In a small bowl, combine pretzels and sugar; stir in butter. Press into
an ungreased baking dish. Bake at 350°F for 10 minutes; set aside to
cool on a wire rack. In a large bowl, dissolve gelatin in boiling
water. Add pineapple and oranges; chill until partially set, about 30
min. In a small mixing bowl, beat cream cheese and 3/4 cups sugar until
smooth. Fold in whipped topping; spread evenly over crust. Gently spoon
gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4
hrs. or until firm. Cut into squares and garnish with additional
whipped topping, if desired. Yield - 15 servings.
WARTIME CREAMED CHIP BEEF
~Shared by Treva, NC
A classic beef recipe that comes together in minutes, Wartime Creamed
Chip Beef is great when you need to make something on-the-go. Also
known as SOS Beef, Same Ole Stuff, it's comfort food that will have a
special place in your heart. Serve over toast or with some biscuits and
you'll have yourself a hearty meal.
3 tablespoons butter
3 tablespoons peeled, chopped yellow onion
3 tablespoons flour
2 cups hot milk
1/2 pound lb. dried chipped beef, or .75 pound of ground beef, cooked
and drained.
1/4 teaspoon paprika
Black pepper, freshly ground, to taste
few drops of Tabasco
1 tablespoon dry sherry (optional)
1. In heavy saucepan, melt the butter and saute the yellow onion until
clear.
2. Stir in the flour with a whisk and then the hot milk, stirring all
the time until the mixture thickens.
3. When the mixture is thick, add the remaining ingredients and heat
for a moment. Serve over toast.
Source: Recipe Lion
CROCK POT ROAST
~Shared by Jean, Syracuse, NY
Pot roast
1 can cream of mushroom soup
1 envelope dry onion-mushroom soup mix
Mix soup mix and canned soup together in a crockpot. Do not add water.
Place roast on top of mixture and cook on LOW setting for 8 hours.
Serve gravy over rice or potatoes.
MUD HEN BARS
~Shared by Linda H., Rosharon, TX
Makes 24 bars
1/4 cup shortening
4 Tbsp butter, room temperature
1 cup granulated sugar
1 tsp vanilla
1 whole egg + 2 eggs, separated
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup mini marshmallows
1 cup semi-sweet chocolate chips
1 cup light brown sugar, packed
How to Make
Preheat 350°
Spray a 9x13 baking pan lightly with cooking spray
In a large bowl cream together shortening, butter, granulated sugar, 1
whole egg plus 2 yolks and vanilla until smooth.
Add in flour, baking powder and salt and mix until just combined.
Spread in prepared pan.
Top with chocolate chips and mini marshmallows.
In a clean mixing bowl with whisk attachment on your mixer, beat the 2
remaining egg whites until stiff peaks form, about 2 minutes on high.
Fold in 1 light brown sugar and stir until combined and there are no
lumps.
Spread on top of chocolate chips and marshmallows.
Bake 30-35 minutes until top is golden brown.
Allow to cool completely before cutting into squares.
Did you know that the sour cream in this sauce makes these Swedish? (We
thought it just made them yummy!)
Makes: 30 meatballs
Cooking Time: 25 min
What You'll Need:
1 1/4 pounds ground beef
1/2 cup bread crumbs
1 egg
1/2 teaspoon onion powder
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1 jar (12 ounces) brown gravy
1/2 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon bottled browning and seasoning sauce
What To Do:
Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray.
In a medium bowl, combine ground beef, bread crumbs, egg, onion powder,
1 teaspoon salt, and 1/4 teaspoon pepper; mix well. Form into 1-inch
meatballs and place prepared baking sheet. Bake 20 minutes or until the
meatballs are cooked through.
In a large saucepan, combine remaining ingredients. Heat over
medium-high heat until just bubbly. Add meatballs and cook until heated
through, about 5 minutes, stirring gently to coat the meatballs.
These can be served over cooked noodles or rice and served as a main
dish. Use lowfat or nonfat sour cream to help cut down on the fat, if
you'd like.
3 pounds skinless, boneless chicken breast halves - cut into strips
3 eggs
1 cup water
1/2 cup milk
2 tablespoons salt
2 tablespoons black pepper
6 cups all-purpose flour
1/4 cup salt
5 teaspoons black pepper
2 tablespoons minced garlic
2 tablespoons dry mesquite flavored seasoning mix
4 cups oil for frying, or as needed
1 teaspoon butter
1 (12 ounce) bottle barbecue sauce
In a large bowl, whisk together the eggs, water, milk, 2 tablespoons
salt, and 2 tablespoons pepper with a fork until smooth. In another
large bowl, stir together the flour, 1/4 cup salt, 5 teaspoons pepper,
garlic, and mesquite seasoning. Fill a large heavy skillet or wok
halfway full with oil. Heat to 365 degrees F (180 degrees C). Use a
fork to pick up one chicken strip at a time, and dip it into the egg
mixture, then into the flour mixture, back into the egg mixture, and
into the flour mixture again. Place coated strips into the hot oil to
fry. Do not over crowd, just cook in batches. Once chicken is browned
on one side, flip over, and brown on the other side. Preheat the oven
to 300 degrees F (150 degrees C). Butter one 12x20 inch glass baking
dish, or two 9x13 inch baking dishes. Pour enough barbeque sauce into
the dish to coat the bottom. Arrange fried chicken strips in rows in
the prepared dish. Pour remaining sauce over the top. Bake for 10 to 15
minutes in the preheated oven, until the sauce is caramelized onto the
chicken.
LASAGNA SOUP
~Shared by Marilyn M., Canton, OH
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 Tbsp. firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups egg noodles
2 cups shredded mozzarella cheese
In a large pan, combine ground chuck, onion, bell pepper and garlic.
Cook over medium-high heat for 8 to 10 minutes, stirring occasionally
until beef is nicely browned and crumbles. Drain well. Stir in thyme,
brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning,
and salt into cooked meat mixture. Bring to a boil over medium-high
heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until
noodles are tender.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly
sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to
4 minutes, until cheese is browned and bubbly.
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Heart
Healthy
STRAWBERRY-BANANA MUFFINS
~Shared by Luanne, FL
INGREDIENTS
1 cup all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups Kellogg's® Frosted Mini-Wheats® Strawberry Delight cereal
(crushed to 3/4 cup)
3/4 cup mashed ripe banana (about 2 small bananas)
1/2 cup fat-free milk
1 egg, slightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
3 tablespoons strawberry preserves
DIRECTIONS
1. In medium bowl stir together flour, sugar, baking powder and salt.
Set aside.
2. In large bowl stir together KELLOGG'S MINI-WHEATS FROSTED STRAWBERRY
DELIGHT cereal, banana and milk. Let stand about 5 minutes or until
cereal softens. Add egg, oil and vanilla. Beat well. Add flour mixture,
stirring until just combined. Portion half of the batter evenly into
twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined
with foil bake cups. Top each muffin with scant teaspoon preserves.
Portion remaining batter evenly on top of preserves.
3. Bake at 375°F about 15 minutes or until golden brown. Cool in pan
for 5 minutes. Remove from pan. Serve warm.
Combine all ingredients in small jar with a tight lid.
Shake well to mix.
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Diabetic
Choices
GREEK SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 1/4 of salad
INGREDIENTS
- 1 large bunch spinach, washed, chopped
- 1 cucumber, (regular or English) peeled, seeded, chopped
- 8 cherry tomatoes, seeded and quartered
- 1/4 red onion, sliced
- 1/3 cup feta cheese, crumbled
- 8-10 Greek olives, seeded, sliced
- 3 cloves roasted garlic (optional)
DIRECTIONS
Combine the above ingredients in large salad bowl.
If preparing ahead of time, do not add cheese, olives, or garlic. Add
these items just before serving.
Use dressing of choice or a Greek yogurt salad dressing.
Source: Eating Well Through Cancer (Diabetic Gourmet)
SPINACH AND SHRIMP SALAD WITH CITRUS
DRESSING
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 12 oz. large shrimp
- 8 cups baby spinach leaves (or flat-leaf spinach), stems
removed, rinsed and dried
- 2 firm nectarines, halved and cut into thin slices
- 2 medium red bell peppers, seeded and halved
- 4 very thin slices red onion
- 1/2 cup fresh orange juice
- Juice of 1 lime
- 1/8 tsp. ground turmeric
- 2 tsp. extra virgin olive oil
- Salt and freshly ground black pepper
- 1 tsp. fresh oregano, minced
DIRECTIONS
Place shrimp in a large saucepan filled with cold water. Bring to a
boil over medium-high heat. When shrimp have turned pink and curled,
drain and peel them. Remove their veins. Halve each shrimp lengthwise
and set aside.
Arrange a quarter of the spinach in a bed on each of 4 dinner plates.
(If using flat-leaf spinach, first tear it into bite-size pieces.)
Arrange 4 nectarine slices on each bed of spinach. Cut pepper halves
into strips. Cut strips into thirds. Arrange one-fourth on top of
nectarine slices. Arrange one-fourth of the shrimp over the peppers.
Separate onions into rings and arrange over shrimp.
For the dressing, whisk orange and lime juices in a small bowl with
turmeric and oregano. Whisk in oil.
Season to taste with salt and pepper. Spoon 2 tablespoons dressing over
each salad. Sprinkle oregano on top and serve. (Salad can be assembled
and dressing made up to 4 hours ahead. Cover with plastic wrap and
refrigerate. Dress and garnish just before serving.)
Nutritional Information Per Serving: Calories: 160; Protein: 16 g;
Sodium: 184 mg; Carbohydrates: 17 g; Fat: 3 g (1g Sat.); Fiber: 4g
Exchanges: 3 Vegetable, 1/2 Fruit, 2-1/2 Low-fat Meat
- 2 tablespoons reduced-fat margarine or light butter
- 1/2 cup finely chopped celery
- 1/2 cup thinly sliced scallions
- 1/2 cup finely chopped carrot
- 3 cups cooked brown rice
- 1/4 teaspoon salt
- 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried
DIRECTIONS
Place the margarine or butter in a large nonstick skillet and preheat
over medium heat. Add the celery, scallions, and carrots. Cover and
cook, stirring occasionally, for several minutes, until the vegetables
are tender.
Add the rice, salt, and parsley to the skillet mixture and cook,
stirring frequently, for a couple of minutes, until the mixture is
heated through. Add a tablespoon or two of water if the mixture seems
too dry. Serve hot.
Nutritional Information Per Serving: Calories: 132; Protein: 2.7 g;
Sodium: 149 mg; Cholesterol: 0 mg; Carbohydrates: 24 g; Fat 2.6 g
Exchanges: 1-1/4 Starch, 1/2 Vegetable, 1/2 Fat
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For
Two
PARMESAN TOAST WITH ASPARAGUS,
PROSCIUTTO, AND EGGS
~Shared by Maggie, TX
An open-faced version of an egg sandwich that works as an elegant
breakfast or a light dinner, served with a green salad and a glass of
white wine.
Yield: Serves 2
Prep time: 30 Minutes
Ingredients
2 tablespoons extra-virgin olive oil, divided
8 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
1/4 cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus
and sauté until tender when pierced, about 5 minutes. Transfer
asparagus to a plate. Add remaining oil and rosemary to pan. Cook
rosemary until oil is hot, about 2 minutes, then discard the herb.
2. Put bread slices in pan and toast in oil, turning once, about 1
minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and
cook until cheese starts to melt and bread starts to brown slightly,
about 2 minutes. Transfer bread to plates.
3. Reduce heat to medium and in the same pan, gently fry both eggs to
your liking. Top each piece of bread with 2 prosciutto slices and half
the asparagus. Set an egg on top of each and sprinkle servings with
salt and pepper.
Nutritional Information Amount per serving:
Calories: 456 Calories from fat: 51% Protein: 27g Fat: 26g Saturated
fat: 6.7g Carbohydrate: 30g Fiber: 2.1g Sodium: 1661mg Cholesterol:
237mg
Source: Sunset March 2010
CHILI RELLENOS SANDWICHES
~Shared by Maggie, TX
This is for my friends Charlie &
Mavis in Mobile, AL. I add finely chopped jalapeno pepper to
each.
3 Servings
Prep Total Time: 20 min.
Ingredients
1 can (4 ounces) chopped green chilies, drained
6 slices bread
3 slices Monterey Jack cheese
2 eggs
1 cup milk
2 to 4 tablespoons butter
Salsa, optional
Directions
Mash chilies with a fork; spread on three slices of bread. Top with
cheese and remaining bread. In a shallow bowl, beat eggs and milk; dip
the sandwiches.
Melt 2 tablespoons of butter in a large skillet. Cook sandwiches until
golden brown on both sides and cheese is melted, adding additional
butter if necessary. Serve with salsa if desired.
Nutrition Facts: 1 serving (1 each) equals 388 calories, 22 g fat (12 g
saturated fat), 194 mg cholesterol, 713 mg sodium, 31 g carbohydrate, 2
g fiber, 16 g protein.
Source: Taste of Home
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Publisher's
Choice
TREY'S TEX-MEX CHILI IN EDIBLE BOWLS
"I always make a double batch of
this. It makes great leftovers. Mom tops cheese omelets with this
chili. I make frito pies. Great on top of oven fries with cheese or on
baked potatoes." ~Trey
Ingredients
1 can kidney beans (15 oz.)
1 can black beans (15 .)
1 can refried beans (15 oz)
1 can Mexican style chili beans (15 oz)
1 can corn (15 oz)
1 can Ro-tel diced tomatoes (15 oz)
1 can tomato sauce (8 oz)
1 can chilies, chopped (4 oz)
1 c. water
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dry mix
1 lb. lean ground beef
1/2 c. onion (finely chopped)
Tostada bowls (can buy or make your own) or bread bowls
Instructions
Brown the meat and onion. Put in large cooking pot and add all
remaining ingredients. (Do not drain.) Simmer for 20-30 min.
You can also brown the meat and onion, then combine with all remaining
ingredients in a large crock pot on high for 2-3 hours.
Mix rice cereal, ranch mix and parmesan cheese together in bowl. Dip
chicken in egg whites, then in the cereal mixture to coat evenly.
Arrange chicken on greased baking sheet. Bake until golden. 30 to 35
minutes.
Number of Servings: 4
LONE STAR POT ROAST
1 boneless beef chuck roast (3-3 1/2 lbs)
2 tbsp. cooking oil
1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
1 can (4 ounces) chopped green chilies
2 tbsp. taco seasoning mix
2 tbsp. beef bouillon granules
1 teaspoon sugar
1/4 cup water
3 tbsp. all-purpose flour
In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco
seasoning, bouillon, and sugar; pour over the roast. Cover and simmer
2-2 1/2 hours or until meat is tender. Remove roast to a platter and
keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine the cold
water and flour; stir until smooth. Add to juices; cook and stir over
high heat until thickened and bubbly, about 3 minutes. Slice roast and
serve w/ gravy.
Source: Momsmenuplan@yahoogroups.com
SHRIMP AND NOODLE BAKE
4 ounces wide noodles
1 8-ounce package frozen shelled shrimp
1/4 cup chopped onion
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
½ tsp salt
½ tsp dried dillweed
2 cups milk
1/3 cup grated Parmesan cheese
½ of a 3-ounce can French-fried onions
1) Cook noodles according to package directions. Drain and set aside.
2) Cook frozen shrimp according to package directions. Drain and set
aside.
3) In saucepan cook chopped onion in butter or margarine until tender
but not brown. Stir in flour, salt, and dillweed.
4) Add milk all at once. Cook and stir until thickened and bubbly.
5) Stir in parmesan cheese. Gently stir in cooked noodles and shrimp.
6) Turn mixture into a 1 & ½ quart casserole. Bake, covered, in
350F oven until heated through, about 30 minutes.
7) Sprinkle French-fried onions around edge of casserole. Bake,
uncovered, 5 minutes longer.
8) Garnish servings with parsley or sprigs of fresh dill.
CREAMY HASH BROWN BAKE
1 can cream of mushroom soup
1 can cheddar cheese soup
1 cup sour cream
1/2 butter softened
1/4 cup chopped onion
1/2 tsp salt
1 pkg. 28 oz. frozen O'Brien hash brown potatoes
3/4 c crushed potato chips (can omit these)
In a large bowl, combine soups, sour cream, butter, onion and salt. Add
potatoes, mix well. Pour into a greased 13 x 9 x 2 in. baking dish. (I
actually mix everything right in the baking dish and then smooth out.)
Sprinkle with potato chips. Bake uncovered at 350 degrees for 55-60
minutes or until potatoes are tender.
Source: 2001 Taste of Home Quick Cooking Annual Recipes
VANILLA FILLED CREAM PUFFS
2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 eggs
1) Mix together vanilla instant pudding mix, cream and milk. Cover and
refrigerate to set.
2) Preheat oven to 425F.
3) In a large pot, bring water and butter to a rolling boil. Stir in
flour and salt until the mixture forms a ball.
4) Transfer the dough to a large mixing bowl. Using a wooden spoon or
stand mixer, beat in the eggs one at a time, mixing well after each.
5) Drop by tablespoonfuls onto an ungreased baking sheet.
6) Bake for 20 to 25 minutes in the preheated oven, until golden brown.
Centers should be dry.
7) When the shells are cool, either split and fill them with the
pudding mixture, or use a pastry bag to pipe the pudding into the
shells.
DAWN'S BUTTERY CORNBREAD
2/3 cup butter or margarine, softened
1 cup sugar
3 eggs
1 2/3 cups milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk.
Combine flour, cornmeal, baking powder and salt; add to creamed mixture
alternately with egg mixture.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400
degrees F for 22-27 minutes or until a toothpick inserted near the
center comes out clean. Cut into squares; serve warm.
Source: Yahoo recipe group
CHICKEN WITH CREAMY ONION SAUCE
6 to 8 boneless chicken breasts
1 package Good Seasons Italian dressing mix
Brush chicken with butter; place in crock pot. Sprinkle dry dressing
mix over chicken. Cook for 5 to 6 hours on LOW.
Creamy Onion Sauce:
8 ounces cream cheese
1 can cream of mushroom soup
2 tablespoons chopped onions
Melt all ingredients over low heat and pour over chicken in crock pot
for 30 to 45 minutes before serving.
Serve over rice or with potatoes.
CHEESE BREAD
1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
Instructions
Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour
into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy
seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes;
do not overbake.
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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