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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. It has
been cool here in my part of Texas. You'll get no complaints from me! I
talk about the weather a lot but I don't complain about it much. What
good does it do to complain? Of course, let it get 100 degrees before
noon and mosquitoes the size of Rhode Island and I will whine some! I
am thoroughly enjoying the little break we have before the hot summer.
Trey plans on cooking chili tonight (which will include copious amounts
of habanero peppers!) so all is good in my corner of the world. I pray
the same can be said of yours.
I ask that you say a prayer for our a2z family member Jim H. in Calgary,
Alberta, Canada. He is due to have another round of cancer
surgery on April 3rd. And prayers are requested for our special a2z
family member Treva
K. in North Carolina. She is having hip replacement surgery, on
April 10th. Please send up a prayer for both. Do it now, while it is on
your mind. I will wait...
Thanks!
The current Monthly Theme
topic is Potato, Pasta,
Rice, and Grain Recipes which will end on Sunday. 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
Convictions
are more dangerous enemies of truth than lies. ~ Friedrich Wilhelm
Nietzsche
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
~Shared by Elizabeth P., Tupelo, OK
I Believe...
That just because two people argue,
It doesn't mean they don't love each other.
And just because they don't argue,
It doesn't mean they do love each other.
I Believe...
That we don't have to change friends if
We understand that friends change.
I Believe....
That no matter how good a friend is,
they're going to hurt you,
every once in a while
and you must forgive them for that.
I Believe.....
That true friendship continues to grow,
even over the longest distance.
Same goes for true love.
I Believe...
That you can do something in an instant
That will give you heartache for life.
I Believe....
That it's taking me a long time
To become the person I want to be.
I Believe...
That you should always leave loved ones with Loving words.
It may be the last time you see them.
I Believe....
That you can keep going long after you think you can't.
I Believe....
That we are responsible for what
We do, no matter how we feel.
I Believe...
That either you control your attitude or it controls you.
I Believe....
That heroes are the people
who do what has to be done
when it needs to be done,
regardless of the consequences.
I Believe....
That my best friend and I can do anything or nothing
and have the best time..
I Believe....
That sometimes the people you expect to kick you when you're
down will be the ones to help you get back up.
I Believe...
That sometimes when I'm angry
I have the right to be angry, but that
doesn't give me the right to be cruel.
I Believe...
That maturity has more to do with what types of experiences you've had
And what you've learned from them and less to do with how many
birthdays you've celebrated.
I Believe.....
That it isn't always enough,
to be forgiven by others.
Sometimes, you have to learn
to forgive yourself.
I Believe...
That no matter how bad
your heart is broken,
the world doesn't stop for your grief.
I Believe....
That our background and circumstances
may have influenced who we are, but,
we are responsible for who we become.
I Believe...
That you shouldn't be
so eager to find out a secret.
It could change your life forever.
I Believe....
Two people can look at the exact same
Thing and see something totally different.
I Believe...
That your life can be changed
in a matter of hours
by people who don't even know you.
I Believe...
That even when you think
you have no more to give,
When a friend cries out to you,
you will find the strength to help.
I Believe...
That credentials on the wall
do not make you a decent human being.
I Believe...
That the people you care about
most in life are taken from you too soon.
I Believe...
That you should send this to
all of the people that you believe in. I just did.
'The happiest of people don't necessarily have the best of everything;
They just make the most of everything they have.
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?
Hollandaise Sauce
~Shared by Dorine
Houston, St.
Petersburg, FL
With spring here, fresh, local asparagus will soon be in the markets.
Can any spring dinner be more lovely than a plate of poached fresh
salmon filet, fresh roasted or steamed asparagus and boiled baby new
red potatoes? Hollandaise sauce is good with every element on the
plate. If you start with a salad of roast red and yellow bell peppers
with shaved fennel and end with a dessert of fresh berries over lemon
sorbet, you have a complete menu.
Every time I'm made aware of how many people think making hollandaise
sauce from scratch is scary and difficult, I am astonished. Nothing
could be easier, and the taste so far exceeds that of packaged
imitation hollandaise sauce that you will wonder why you never made it
before. You don't even have to go out and buy a special double boiler.
Just put a mixing bowl on top of a saucepan with boiling water in it.
Take care that the water not touch the bottom of the bowl, or the sauce
will curdle; you only want the steam to heat the bowl.
Here's the recipe:
1 stick (4 oz./115g) unsalted butter
4 large egg yolks*
Juice of 1 freshly squeezed lemon, strained
Pinch sea pr kosher salt
A few grindings white pepper**
Pinch cayenne pepper or a few droplets Tabasco sauce
*Refrigerate whites; use another day in meringue or add to whole eggs
when making omelet.
**Freshly ground peppercorns have a much brighter flavor than the
pepper you buy already ground. use white rather than black pepper here
so as to avoid ugly black specks in the sauce.
Melt the butter and set aside. In a mixing bowl, whisk together egg
yolks and lemon juice until smooth and thoroughly blended. The mixture
should increase in volume,e and then begin to thicken.
Bring an inch or two of water to the boil in a saucepan; make sure it
is not deep enough to touch the bottom of the bowl when the bowl is
placed on top of the saucepan. Place the bowl of egg mixture on top and
whisk for a couple of minutes, then start slowly drizzling in the
butter, whisking all the while. Do not allow the egg to actually cook
as it will curdle, but it should thicken. It is thick enough when a
trail islet in the sauce when you drag the whisk through it. Add salt,
pepper and cayenne or Tabasco to taste, and add a little more lemon
juice if you like; whisk well.
When you serve the meal, drizzle some of the sauce over the asparagus,
and a narrow trail of it down the salmon and potatoes. Serve it in a
sauce boat for diners to add to the parts of their food they prefer.
Another wonderful way to enjoy hollandaise sauce is over eggs Benedict.
Toast 4 split English muffins and slather them generously with unsalted
butter. Put 2 halvers on each of 4 plates.
Have a recipe of hollandaise sauce ready.
Make 8 slices of Canadian (back) bacon and grill lightly. Place a slice
on each English muffin half.
Half fill a large pan such as a chicken fryer with water and acidulate
with white vinegar. Bring to a good simmer but not a full boil. Crack
an egg onto a sauce and slide it onto the water. Repeat with 7 more
eggs, for a total of 8. Allow to simmer gently until soft-cooked, using
a slotted spoon to push stray white back onto each egg. Lift out each
egg, one at a time, with a slotted spoon and drain. Place egg on a
bacon-topped English muffin until each is topped with one of the eggs.
Salt and pepper each egg to taste. Top with hollandaise sauce and pass
additional sauce to be used at will. Serve with strong coffee and
plenty of fresh fruit. For special weekend brunches, also serve mimosas
or bloody Marys.
Hollandaise sauce is delicious with fresh steamed artichokes, another
spring vegetable, and lightly steamed green beans. Use it on any
poached or grilled white fish such as cod, flounder, hake, haddock,
whiting, snapper, grouper, and similar mild-flavored fishes. I find it
too rich for bluefish fresh tuna, mackerel, sable, fresh sardines and
the like. It is delectable when a dollop is placed on top of clams and
oysters lightly baked in the half shell. Try it on poached or
soft-boiled eggs over a generous bed of fresh,m lightly steamed spinach
or chard leaves. Roast chard stems and top with hollandaise.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Potato, Pasta,
Rice, and Grain Recipes
Good any time of the day and
nutritious are main and side dishes containing Potato, Pasta, Rice, and
Grain. Each has a delicious way of being a trusted servant to whatever
flavors you add. Like a blank canvas, these ingredients can make a
masterpiece of an otherwise bland meal. We are fond of potato, pasta,
rice and grain in our weekly intake. Personally, I have oodles of
recipes to share and look forward to yours! Won't you join in the fun
by sharing your own favorite recipes for Potato, Pasta, Rice, and Grain Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Potato, Pasta, Rice, and Grain Recipes
with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Potato, Pasta, Rice, and Grain Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
One day my Gramma was out, and my Grampa was in charge of me.
I was maybe 2-1/2 years old. Someone had given me a little 'tea set' as
a gift, and it was one of my favourite toys.
Grampa was in the living room engrossed in the evening news when I
brought him a little cup of 'tea', which was just water. After
several cups of tea and lots of praise for such yummy tea, my Gramma
came home.
My Grampa made her wait in the living room to watch me bring him a cup
of tea, because it was 'just the cutest thing'! Gramma waited, and sure
enough, here I came down the hall with a cup of tea for Grampa, and she
watched him drink it up.
Then she said, (as only a Gramma would know), "'Did it ever occur to
you that the only place she can reach to get water is the toilet?"
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Recipe
Reviews, Reader Comments
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?) Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
Reader
Recipe Favorites
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CINNAMON CREAM
CHEESE ROLL-UPS
~Shared by Larry
J., Spring Hill, TN
1 loaf sliced bread, crusts removed
8 ounces cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter
Directions:
1. Flatten bread with a rolling pin.
2. Mix cream cheese, egg yolk, and powdered sugar.
3. Combine sugar and cinnamon; set aside.
4. Spread 1 T cheese mixture on each slice bread.
5. Roll up.
6. Dip in melted butter, then in cinnamon sugar.
7. Place on ungreased baking sheet.
8. Bake at 350F for 20 minutes, or until golden.
CREAM OF BROCCOLI
SOUP
~Shared by Mary S.,
Nashville, TN
1 bunch of broccoli
4 cups chicken broth
1/4 cup butter
1/2 teaspoon marjoram
2 medium onions
1/2 teaspoon thyme
2 cups chopped celery
1 clove garlic
1/2 cup flour
4 cups milk
salt and pepper to taste
Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter
mixture. Slowly add the milk, then add chicken broth and herbs. Stir
over low heat until soup thickens and boils. Add broccoli, salt and
pepper. Bring to a gentle simmer.
4 ripe yet firm bananas, halved lengthwise with the skin on
1 pint vanilla ice cream
Favorite store-bought chocolate sauce
1 cup fresh blueberries
1 cup fresh sliced strawberries
Whipped cream and toasted sliced almonds, for garnish
Prepare a very hot charcoal fire or preheat a gas grill to high. Place
the bananas, cut side down, directly over the hot fire and grill for
about 2 to 3 minutes on the cut side only, until there are some grill
marks.
Peel the bananas and cut in half again, and arrange in 4 shallow or
sundae bowls. Put a scoop of ice cream in the center of each dish of
bananas. Spoon the warm sauce over the top, garnish with berries,
whipped cream and almonds, and serve.
LEMON MERINGUE PIE
WITH COOKIE CRUST
~Shared by Luanne,
FL
Ingredients
1 box vanilla wafers (crust)
6 T margarine (crust)
3 T sugar (crust)
14-15 ounce can sweetened condensed milk (filling)
1/2 cup lemon juice (fresh or bottled) (filling)
2 egg yolks (filling)
3 egg whites (Meringue)
1/4 C sugar (Meringue)
Instructions
For crust, crush half of wafers (about 40). Stir in sugar. Add melted
margarine and stir until well blended. Pat out into pie plate. For
filling, Mix all ingredients with electric mixer until well blended.
Pour into crust. Top with Meringue. For meringue, Whip egg whites until
foamy. Add sugar. Continue beating on high speed until soft peaks form.
Pour onto top of pie and spread to edges to seal well. Bake at 325 for
fifteen minutes or until top is golden. Allow to cool completely and
refrigerate before serving, if desired.
1. In a large bowl, combine the popcorn, potato sticks and nuts. In a
small bowl, combine the remaining ingredients. Drizzle over popcorn
mixture and toss to coat.
2. Spread into two ungreased 15x10" baking pans. Bake, uncovered, at
250 for 25-30 minutes or until lightly browned, stirring twice. Cool on
a wire rack. Store in an airtight container. Yield: 9 cups.
3 lb. yellow tomatoes halved (about 9 medium)
2 T. olive oil divided
4 garlic cloves minced, divided
1 t. salt
1 t. pepper
1 t. minced fresh rosemary
1 t. minced fresh thyme
1 large onion chopped
1 C. vegetable broth
1/2 C. milk
1/2 C. heavy whipping cream
Croutons:
12 sliced French bread baguette (1/2" thick)
1 T. olive oil
2 T. prepared presto
1/2 C. crumbled goat cheese
1 t. pepper
Place tomatoes cut side down in a greased 15x10" baking pan; brush with
1 T. olive oil. Sprinkle with 2 t. garlic and the salt, pepper,
rosemary and thyme. Bake at 400 for 25-30 minutes or until tomatoes are
tender and skins are charred. Cool slightly. Discard tomato
skins. In a blender, process tomatoes until blended. In a large
saucepan, saute' onion in remaining oil until tender. Add
remaining garlic, saute 1 minute longer. Add broth and milk;
bring to a boil. Carefully stir in tomato puree. Simmer
uncovered for 15 minutes to allow flavors to blend. Stir in
cream; heat through (do not boil). Meanwhile for croutons place bread
on a baking sheet and brush with oil. Bake 5-6 minutes or until
golden brown. Spread with pesto and sprinkle with goat cheese and
pepper. Bake 2 minutes longer. Ladle soup into bowls and
top with croutons.
1 double crust ready-to-use pie crust (such as Pillsbury®)
3 cups water
1 cup honey
5 seedless oranges, thinly sliced
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
4 Macintosh apples - peeled, cored, and thinly sliced
3 tablespoons melted butter, divided
2 tablespoons confectioners' sugar
Line a 9 inch pie pan with one of the pie crusts, and chill at least 20
minutes before baking to prevent shrinkage. Preheat oven to 400 degrees
F (205 degrees C). Line pastry with a double layer of aluminum foil and
a layer of pie weights or dried beans. Bake in the preheated oven until
edge of crust is golden, about 10 minutes. Carefully remove the foil
and weights and bake until the crust has set, about 5 minutes more. Let
cool. Bring the water and honey to a boil in a saucepan over high heat.
Stir in the orange slices, then reduce heat to medium-low. Cover and
simmer 30 minutes, then drain, reserving the orange slices. Combine the
brown sugar, cinnamon, and ginger in a mixing bowl. Toss the apples
with the sugar mixture; set aside. Spread 1/3 of the orange slices into
the bottom of the pie crust, then top with 1/3 of the sweetened apples.
Form 4 more layers with the apples and oranges, then place the second
pie crust on top of the pie. Crimp the edges, then cut 3 slits into the
top of the pie. Brush the crust with half of the melted butter. Bake in
the preheated oven until the top crust is flaky and golden, about 1
hour. Remove the pie from the oven, and brush with the remaining
butter; sprinkle with confectioners' sugar.
10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard
Preheat oven to 425 degrees F (220 degrees C). In a small saucepan,
melt butter or margarine. Add onion powder, sugar, Worcestershire sauce
and mustard; mix well. Dilute ketchup with water and add to saucepan
mixture. Let simmer for 15 minutes. Place chicken wings in a 9x13 inch
baking dish. Pour saucepan mixture over chicken. Bake, uncovered, in
the preheated oven for about 45 minutes.
1 cup butter, softened
1 (8 ounce) package cream cheese
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1/2 cup packed brown sugar
1 cup white sugar
4 tablespoons bourbon
4 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup unsalted butter
1/4 cup unsweetened cocoa powder
3/4 cup packed brown sugar
1 tablespoon bourbon
1 cup toasted pecan pieces
1/4 cup unsweetened cocoa powder
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon butter, softened
5 tablespoons hot water
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10
inch Bundt or tube pan. Cream 1 cup of the butter or margarine, cream
cheese, 1 teaspoon of the vanilla, 6 tablespoons of the cocoa, 1/2 cup
of the brown sugar, white sugar, and 4 tablespoons of the bourbon. Add
eggs one at a time mixing well after each one. Mix together flour and
baking powder and mix into batter. Beat on medium speed about 3
minutes. Spread half of the batter in bottom of the prepared pan and
place teaspoonfuls of filling around the center of batter. Cover with
the remaining batter. Bake at 325 degree F (165 degrees C) for 70 to 75
minutes or until a toothpick comes out clean. Let cool slightly on damp
tea towel and then invert on to a plate. Cool completely and then
spread with glaze. To Make The Filling: Blend 1/4 cup of the unsalted
butter or margarine, 1/4 cup of the cocoa, 3/4 cup of the brown sugar,
and 1 tablespoon of the bourbon together. Fold in the toasted pecans.
To Make The Glaze: Blend 1/4 cup of the cocoa, 1 cup of the
confectioner's sugar,1 teaspoon of the vanilla, 1 tablespoon of the
butter, and starting with 4 tablespoons of the water then adding more
until the desired consistency is reached. Spoon over top of cooled
cake.
1 fluid ounce apple schnapps
1 fluid ounce vodka
1 fluid ounce apple juice
In a cocktail shaker full of ice, combine apple schnapps, vodka and
apple juice. Mix well. Pour into glasses and garnish with a slice of
Granny Smith apple.
Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5
minutes, turning occasionally, until about 1/2 the skin is scorched.
Place eggplant in microwave safe dish. Cook 5 minutes on High in the
microwave, or until tender. Cool enough to handle, and remove skin,
leaving some scorched bits. Cut into thick slices. Heat oil in a
skillet over medium heat, stir in the onion, and cook until tender. Mix
in eggplant, and tomatoes. Season with cayenne pepper, salt, and black
pepper. Continue to cook and stir until soft. Garnish with cilantro to
serve.
HOT ROAST BEEF
SANDWICHES
~Shared by Treva,
NC
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings 12
12 whole Dinner Rolls Or Small Sandwich Buns (I Used Whole Wheat)
1 pound Thinly Shaved Roast Beef Or Ham (or Both!)
1 pound Cheese (Provolone, Swiss, Mozzarella, Even Cheez Whiz!)
1/4 cups Mayonnaise
3 Tablespoons Grated Onion (or 1 Tbsp Dried Onion Flakes))
1 Tablespoon Poppy Seeds
1 Tablespoon Spicy Mustard
1 Tablespoon Horseradish Mayo Or Straight Prepared Horseradish
Dash Of Worcestershire Optional Dressing Ingredients: Sriracha, Hot
Sauce, Dried Onion Flakes Instead Of Fresh, Garlic Powder, Pepper,
Etc.)
Slice rolls in half. Mix together mayo, grated onion, poppy seeds,
spicy mustard, horseradish, and Worcestershire. Taste it and adjust
ingredients however you wish.
To assemble, spread dressing on top and bottom buns. Lay on roast beef
or ham, then one or two slices of cheese (I cut them to fit the small
buns.) If you’re using Cheez Whiz, spread a layer on the top bun.
Wrap each sandwich in a foil square, and either keep in the fridge or
bake right away. To bake the sandwiches, put them on a baking sheet in
a 350 degree oven for 15 to 20 minutes. The buns should be slightly
crusty and the cheese should be melted.
Great for a crowd!
Source: Pioneer Woman Cooks
CANDIED BREAD
~Shared by Treva, NC
Yield: 6 slices
5-6 slices white bread or French bread (slices should be about 1/2"
thick)
1/4 cup salted butter, softened
6 Tbsp. light-brown sugar
Heat a non stick griddle or fry pan over medium heat. In a small bowl,
using a fork, mix together butter and brown sugar until well combine.
Spread about 1/2 Tbsp. butter mixture evenly over each side of the
bread (about 1 tbsp. total per slice). Place coated bread on preheated
non-stick pan and cook until bottom turns golden, about 1 - 2 minutes.
Flip and cook reverse side until bottom turns golden. Repeat process
with remaining slices of bread. Remove candied bread from heat (don't
stack slices while hot or they will stick) and serve warm (they can
also be cooled and stored in an airtight container, but I think they
are best warm).
Notes: Alternate variations:
-Add a sprinkle of cinnamon or sea salt to butter mixture.
-Try different types of bread
-Dip it in chocolate sauce, yum!
-Also, if you live somewhere that doesn't have access to brown sugar,
it can be made with white sugar as well.
Source: Cooking Classy
BUTTERNUT SQUASH
RISOTTO
~Shared by Treva, NC
Prep Time 10 Minutes
Cook Time 1 Hour
Servings 8
1/2 whole Butternut Squash, Peeled, Seeded, And Diced
3 Tablespoons Butter
1 Tablespoon Olive Oil
1/2 teaspoons Kosher Salt
Black Pepper To Taste
1/4 teaspoons Chili Powder
1/2 whole Diced Onion
1 & 1/2 cup Arborio Rice
6 cups (approximately) Vegetable Or Chicken Broth (low Sodium)
Salt And Pepper, to taste
1/8 teaspoons Turmeric
1/4 cups Heavy Cream (less If Desired)
1/2 cups Parmesan Shavings (more For Serving)
Finely Minced Parsley, For Serving
Heat 1 tablespoon butter and olive oil in a large skillet over high
heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook
for several minutes, turning gently with a spatula, until squash is
deep golden brown and tender (but not falling apart.) Remove to a plate
and set aside.
Heat broth in a saucepan over low heat. Keep warm.
Add 2 tablespoons butter to the same skillet over medium-low heat. Add
onions and cook for 2 to 3 minutes, or until translucent. Add Arborio
rice and stir, cooking for 1 minute.
Reduce heat to low. In 1-cup increments, begin adding broth to the
skillet, stirring to combine and gently stirring as the broth is
absorbed. As soon as the liquid disappears, add in another cup to
cup-and-a-half of broth. Continue this process, stirring gently as the
broth incorporates and the rice starts to become tender. Add salt,
pepper along the way.
Taste the rice after about 5 cups of broth have been absorbed and see
what the consistency is. Add another 1 to 2 cups of broth as needed to
get the rice to the right consistency: it should be tender with just a
little bit of "bite" left to it.
When the rice is tender, add in the cooked squash and turmeric and stir
it in gently. Add the cream and Parmesan shavings and stir until it’s
just combined. Taste and add more salt and pepper as needed.
Sprinkle minced parsley over the top and serve immediately!
Source: The Pioneer Woman Cooks
FIESTA SMOKED SALMON
TOSTADAS
~Shared by Treva, NC
Preparation Time: 10 minutes
2 teaspoons olive oil
1/2 seeded and minced, fresh serrano chile
1/4 teaspoon minced fresh garlic
1 (15-oz.) lightly drained, can black or pinto beans
4 heated, pre-fried, flat tostada shells
1 cup shredded lettuce
1/2 cup each: shredded 3-blend Mexican cheese, diced
tomatoes and diced avocados (or guacamole)
1 (3-oz.) flaked into bite-size pieces pouch Chicken of the Sea® Smoked
Pacific Salmon
Lime wedges
In saucepan, heat oil. Saute chile and garlic until light golden brown.
Add beans and coarsely mash while heating through; salt to taste.
Evenly divide and spread refried beans over tostada shells. Layer
tostadas with lettuce, cheese, tomatoes, avocados and Chicken of the
Sea® Smoked Salmon. Squeeze lime wedge over entire tostada. Serve
immediately.
Makes 4 servings.
Nutrition Information: Serving Size 1 tostada; Calories 290; Calories
from Fat 120; Saturated Fat 4;Carbohydrates 26; Fiber 8; Sugars 2;
Protein 15; Cholesterol 25; Sodium 590; Vitamin A 15%; Vitamin C 20%;
Calcium 15%; Iron 15%
Serving Suggestion:
To make a low-fat baked tostada shells, spray corn tortillas on each
side with cooking spray.
Place the tortillas on a foil-lined cookie sheet and bake at 450° F for
5 to 10 minutes or until crispy.
Source: Chickenofthesea. com
BEEF &
PORTOBELLO MUSHROOM
STROGANOFF
~Shared by Treva, NC
Prep Time: 40 min
Cook Time: 40 min
Serves: 4
High Potassium, Low Cholesterol, Low-Carb, Low-Calorie
This version of beef Stroganoff tops seared flank steak with a
rich-tasting sauce made with a touch of cognac, reduced-fat sour cream
and plenty of portobello mushrooms. Serve over whole-wheat egg noodles.
2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
4 large portobello mushrooms, stemmed, halved and thinly sliced
1 large onion, sliced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 (14-ounce) can reduced-sodium beef broth
2 tablespoons cognac, or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream
4 tablespoons chopped fresh chives, or parsley
1. Heat 2 teaspoons oil in a large skillet over high heat until
shimmering but not smoking. Add steak and cook until browned on both
sides, 3 to 4 minutes per side. (The meat will be rare, but will
continue to cook as it rests.) Transfer to a cutting board and let rest
for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across
the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add
mushrooms, onion, thyme, salt and pepper and cook, stirring often,
until the vegetables are very tender and lightly browned, 8 to 12
minutes. Sprinkle flour over the vegetables; stir to coat. Stir in
broth, cognac (or brandy) and vinegar and bring to a boil, stirring
often. Reduce heat to a simmer, and continue cooking, stirring often,
until the mixture is thickened, about 3 minutes. Stir in sour cream,
chives (or parsley), the sliced steak and any accumulated juices. Bring
to a simmer and cook, stirring, until heated through, 1 to 2 minutes
more.
Source: Life Script Healthy Living for Women
CARAMEL APPLE MUFFINS
~Shared by Treva,
NC
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2 & 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 egg
1 cup 2% milk
1/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup chopped peeled tart apple
12 caramels, chopped
TOPPING:
1/2 cup packed brown sugar
1/4 cup quick-cooking oats
3 tablespoons butter, melted
1 teaspoon ground cinnamon
In a large bowl, combine the flour, sugar, baking powder, cinnamon and
salt.
In another bowl, whisk the egg, milk, butter and vanilla.
Stir into dry ingredients just until moistened. Fold in apple and
caramels.
Fill paper-lined muffin cups three-fourths full.
Combine topping ingredients; sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the
cake portion comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
1 pound lean ground beef, turkey or chicken
1 package Lawry's® Taco Spices & Seasonings
2/3 cup water
1 can (16 ounces) pinto beans, drained and rinsed
1 cup shredded Cheddar cheese
1 can (2.25 ounces) sliced pitted ripe olives, drained
2 medium tomatoes, seeded and chopped
1 & 1/2 cups prepared guacamole
3/4 cup salsa
1 1/2 cups sour cream
1/4 cup thinly sliced green onions
1. Brown meat in large skillet on medium-high heat. Drain fat. Stir in
Taco Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer
5 minutes, stirring occasionally. Stir in beans; cook until heated
through.
2. Spread meat mixture in 2-quart bowl.
3. Top with layers of cheese, olives, tomatoes, guacamole, sour cream,
salsa and onions. Serve immediately with tortilla chips.
Nutrition Information per serving: Calories 90, Fat 6g, Protein 5g,
Carbohydrates 4g, Cholesterol 19mg, Sodium 206mg, Fiber 1g
MILE-HIGH STRAWBERRY
SHORTCAKE
~Shared by Johnny,
LA
Makes 10 servings
Shortcakes
3 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
14 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus 3
tablespoons, melted
1 cup plus 2 tablespoons heavy cream
Filling
1 quart plus 1 pint strawberries, hulled and sliced
1/4 cup granulated sugar
2 teaspoons lemon juice
1 quart heavy cream
1/4 cup confectioners' sugar
2 teaspoons pure vanilla extract
Preheat oven to 425 degrees. Grease three 8-inch round cake pans with
baking spray.
Stir together flour, baking powder, sugar, and salt in a bowl. Sprinkle
the butter pieces into the bow. Using a pastry blender or two forks,
work the butter into the dry ingredients until it's coarse and crumbly.
Slowly add the cream, little by little, until a soft dough forms. Do
not over stir.
Using your hands, form a large ball with the dough and then divide it
into 3 parts. Press each section firmly and evenly into one of the
prepared pans. Bake for 12 to 15 minutes, or until the tops become a
very pale golden.
Meanwhile, make the filling: Put the strawberries in a bowl and toss
with the granulated sugar and lemon juice. Remove half of the
strawberries and lightly mash the remaining. Stir the whole
strawberries back in and let stand for 30 minutes.
Remove the cakes from the oven. Let cool for 15 minutes before
carefully removing them from the pans.
Meanwhile, in the bowl of an electric mixer fitted with the whisk
attachment, whip the cream until thickened, but still soft. Stir in the
confectioners' sugar and vanilla extract with a spoon.
Brush 1 tablespoon of the melted butter on the top of each cake with a
pastry brush. Place one layer on a serving plate, butter side up. Spoon
a third of the berries with their juice on top. Spread a thin layer of
whipped cream over the berries. Top with a second cake layer. Spoon
half of the remaining berries on top and another thin layer of cream.
Repeat with the remaining cake layer and berries, reserving a few
berries to decorate the top.
Dollop the remaining whipped cream on top of the cake and decorate with
a few good-looking berries. Serve in wedges.
IHOP FRENCH TOAST
~Shared by Johnny,
LA
2 - eggs, beaten
1/2 - cup milk
1/8- teaspoon salt
1 - teaspoon vanilla
3 - tablespoons flour
6 - slices of thick sliced French bread
First beat eggs, then add remaining ingredients with electric mixer.
Dip both sides of bread and place in hot buttered pan. Flip over when
browned. Serve with Coconut Syrup.
I am also including The Sisters Cafe's favorite Coconut Syrup recipe
below. This is their all time favorite syrup, and they ALWAYS serve it
with hot breakfasts, whether it be waffles, pancakes, crepes or French
toast. It’s unbeatable! I will be giving this a try next time.
Coconut Syrup
As you must know by now (since I include this syrup recipe with every
breakfast post I make!) this is my all time favorite syrup, and we
ALWAYS serve it with hot breakfasts, whether it be waffles, pancakes,
crepes or French toast. It’s unbeatable!
7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract
Place butter, buttermilk and sugar in a pot. Then turn stove on medium
and stir until butter melts and sugar dissolves. Bring to a boil and
boil one minute. Remove from heat and add soda and flavoring. It will
bubble up; just continue to stir and give it a few minutes for the
‘fizz’ to reduce before serving.
HOMEMADE MONKEY BREAD
~Shared by Johnny,
LA
Why buy frozen and premade when you can do it yourself just as easy...
this is addicting.
Ingredients
5 cans Pillsbury biscuits (or buy the cheaper store brand)
1½ cups sugar
5-6 tablespoons cinnamon
For the glazing:
1½ sticks margarine (or butter)
1½ cups light brown sugar
Instructions
Mix Sugar and Cinnamon together in a small bowl.
Generously grease a bundt pan.
Cut each biscuit into quarters & roll in sugar & cinnamon
mixture.
Layer in the bundt pan (You may also layer in nuts, raisin, coconut,
etc.)
On stove:
Melt 1½ sticks margarine (or butter).
Add 1½ cups light brown sugar.
Pour over dough.
Bake at 350° for 40-45 minutes.
(I put aluminum foil over the top.)
SPICY CREOLE
BREAKFAST QUICHE
~Shared by Johnny,
LA
1 (9 inch) frozen, (thawed), or homemade deep dish pie shell
1 cup cooked ham, cubed
1 cup Cheddar cheese, shredded or cubed
1/2 cup chopped onions
1/2 cup chopped bell pepper
1 cup fresh mushrooms, sliced
1 or 2 jalapeno peppers, seeded and chopped
3 tbs. fresh parsley, chopped
1 tsp. dried thyme
6 large eggs
3/4 cup half-and-half
1 tsp. Creole mustard
1 tsp. Creole seasoning
Salt and Tabasco to taste
2 tbs. olive oil
In large skillet, saute the ham, mushrooms, onions, green
peppers, and jalapeno in the olive oil, for 10 minutes. Spread evenly
on bottom of pie shell.
In medium bowl, whisk together the eggs, half-and-half, cheese,
mustard, parsley, thyme and Creole seasoning. Add salt and a few shakes
of Tabasco, to your taste, and mix well.
Pour over ham mixture. Bake at 350 degrees for 30 to 35 minutes or
until a knife comes out clean. Let stand for 10 minutes, before cutting.
SPICY BOILED SHRIMP
~Shared by Johnny,
LA
3 lbs. fresh jumbo shrimp
1 cup white wine
2 tbs.'s salt
1 tbs. Louisiana brand Crab and Shrimp Boil
or 2 tbs.'s Cajun seasoning per pound
1 tbs. Old Bay seasoning per pound
2 onions, quartered
2 lemons, quartered
4 bay leaves
In a large pot, place the seasonings, wine, onions, lemons, and bay
leaves. Add enough water to cover the shrimp + 2 inches and bring to a
boil. Boil the seasoned water for 5 minutes. Add the shrimp and
continue to boil, about 5 minutes. Remove from heat , cover and allow
to steep for 10 to 20 minutes, depending how spicy you like it. Drain
and set aside and allow to cool.
Remoulade Sauce
1 cup mayonnaise
1 tbs. yellow mustard + 1 tbs. Creole mustard
1 tbs. horseradish
1/4 cup green onions + tops, chopped fine
1/4 cup celery, chopped fine
1 tbs. or more, Cajun seasoning
1 tsp.paprika
Salt to taste
Few shakes of Tabasco sauce
Combine all ingredients in bowl and blend thoroughly. Chill for 1
hour before serving with shrimp.
CAJUN CRAB DIP
~Shared by Johnny,
LA
1 lb. medium shrimp, peeled and deveined, and chopped
1/2 cup butter
1/2 cup each onions, bell peppers, and celery, diced
1 tsp. crushed garlic
1 tsp. or more, Cajun seasoning
4 tbs. white wine
2 tbs. lemon juice
Salt to taste
Few shakes Tabasco sauce
16 oz. cream cheese, cut into small pieces
1/4 cup each fresh parsley and green onions, chopped
Melt butter in large skillet on medium high heat. Add onions and bell
peppers and saute' for 5 minutes. Add Cajun seasoning, and garlic and
stir well. Stir in white wine and lemon juice, and reduce heat to low.
Add shrimp, salt, and Tabasco, and mix well and cover and simmer for 5
minutes. Gradually add cream cheese until melted, stirring often and
cook for 5 minutes. Add green onions and parsley and a little more
white wine if mixture is too thick. Transfer to a dip bowl and serve
with mini croissants or pastry shells.
CREOLE SHRIMP PASTA
SALAD
~Shared by Johnny,
LA
10 ounces Rotini pasta, cooked and drained, according to package
directions
1 1/2 lbs. small cooked shrimp, peeled and deveined
1/2 cup each, onions, bell pepper, and celery, chopped fine
1 small can, sliced, pitted black olives
Combine cooked shrimp, veggies, and pasta in large bowl and set aside.
Creole Sauce
1 cup light mayonnaise
1/4 cup chili sauce
1 tbs. Creole or Dijon mustard
1 tsp. crushed garlic
1 tbs. Worcestershire sauce
1 tbs. lemon juice
1 tbs. Creole or Cajun seasoning
Salt and Tabasco sauce to taste
Combine all ingredients in large bowl and mix well. Add to pasta veggie
mixture, and toss until well coated. Chill until ready to serve. Serve
with a good loaf of French bread and a glass of wine.
CAJUN BAKED HAM
W/SUGARCANE-BOURBON
GLAZE
~Shared by Johnny,
LA
1 fully cooked ham, 6 to 8 lbs.
Glaze
1/2 cup pure cane syrup ( Steen's)
1/2 cup brown sugar
1/3 cup bourbon
1 tsp. creole mustard
dash of ground cloves, cinnamon, and allspice
Place ham, fat side up in a large roasting pan. Place 1 inch of water
in bottom of pan and add more periodically. Cover with foil and bake at
325 degrees for about 20 minutes per pound or until meat thermometer
reads 148 degrees. About half way through, make the glaze. Combine all
glaze ingredients in a medium saucepan and bring to a boil for 2
minutes and remove from heat. Remove foil and spread half of the glaze
over the ham about 30 minutes before ham is done. Spread other half of
glaze in the final 10 minutes.
TURTLE CHEESECAKE
BALL
~Shared by Marilyn
M., Canton, OH
8 oz. softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp. of vanilla extract
1 1/2 Tbsp. brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pkg. dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
Cream soften cream cheese and butter. Add 1/2 cup caramel topping and
beat well. Cream in brown sugar and icing sugar. Add vanilla and dry
pudding mix. Fold in chocolate chips and pecans. Pat into a ball and
refrigerate for one hour. Place ball on serving platter, drizzle with
caramel topping and serve with chocolate wafers, chocolate graham
fingers, Nilla wafers or sliced apples.
BACON CHEDDAR PUFFS
~Shared by Marilyn
M., Canton, OH
Oh I so love these! Light and fluffy ...like air with bacon!
1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup Sargento Fine Shredded Sharp or Mild Cheddar Cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 teaspoon garlic salt
1/4 teaspoon pepper
Combine milk and butter in medium saucepan. Heat over medium heat until
butter is melted and mixture is simmering.
Add flour all at once; continue to cook, stirring vigorously with a
wooden spoon, until mixture forms a ball. Remove from heat.
Beat in 1 egg until mixture is smooth. Repeat with remaining eggs,
adding just 1 egg at a time, beating until thoroughly combined. Stir in
remaining ingredients.
Drop heaping teaspoons of mixture onto greased baking sheet.
Bake in preheated 350°F oven 25 minutes or until puffed and golden
brown.
In a large bowl, cream butter and sugar until light and fluffy. Beat in
egg yolk and vanilla. Combine flour and lemon peel; gradually add to
creamed mixture. Mix until dough forms a ball and pulls away from the
sides of the bowl. Divide dough in half; cover and refrigerate for 1
hour or until easy to handle.
Remove sides of a 9-in. springform pan. Grease bottom. Between waxed
paper, roll half the dough to fit bottom of pan. Peel off top paper;
invert dough onto bottom of pan. Remove paper; trim dough to fit pan.
Place on a baking sheet. Bake at 400 degrees for 6-8 minutes or until
light browned. Cool completely on a wire rack.
Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in.
up sides of pan, pressing dough to bottom crust to seal.
In another large bowl make filling by beating cream cheese, sugar,
flour, peels and vanilla until smooth. Add eggs and yolks; beat on low
speed just until combined. Stir in cream just until combined. Pour into
crust. Return pan to baking sheet. Bake at 400 degrees for 10 minutes.
Reduce heat to 325°; bake 55-65 minutes or until center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Combine topping ingredients; spread over cheesecake. Refrigerate
overnight.
SNICKERS CARAMEL
APPLE SALAD
~Shared by Marilyn
M., Canton, OH
6 regular size Snickers Candy Bar
6 apples (Red Delicious or Granny Smith)
1 (5 oz.) package Vanilla Instant Pudding (dry, do not prepare)
1/2 cup milk
1 (12 oz.) tub cool whip
1/2 cup caramel ice cream topping
Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until
well combined. Chop up apples and Snickers. Stir chopped apples and
Snickers into pudding mixture. Place in a large bowl and drizzle with
caramel ice cream topping. Chill for at least 1 hour before serving
STRAWBERRY DREAM
SQUARES
~Shared by Marilyn
M., Canton, OH
12 HONEY MAID Honey Grahams, finely crushed (about 2 cups)
1/3 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 cup drained mashed thawed frozen strawberries
3 cups thawed COOL WHIP Whipped Topping, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3-1/2 cups cold milk
MIX graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press
remaining onto bottom of 13×9-inch pan. Refrigerate while preparing
filling.
MIX cream cheese and sugar until well blended. Stir in strawberries.
Gently stir in 2 cups COOL WHIP; spread over crust.
BEAT pudding mixes and milk with whisk 2 min. Pour over cream cheese
filling. Refrigerate 1 hour; top with remaining COOL WHIP and reserved
crumb mixture. Refrigerate 4 hours or overnight.
SAUSAGE AND POTATOES
~Shared by Jean,
Syracuse, NY
1 1/2 pounds smoked sausage sliced thickly
2 pounds hash brown potatoes frozen
5 green onions sliced
pepper to taste
garlic powder to taste
1 can cheddar cheese soup
1 soup can milk
Combine sausage, frozen hash browns, green onions, pepper and garlic
powder in well-buttered crockpot. Stir gently to mix. Whisk together
soup and milk. Pour over ingredients in crockpot. Cook on low for about
6 to 8 hours.
GERMAN CHOCOLATE
CREAM PIE
~Shared by Jean,
Syracuse, NY
This very tall pie delivers subtle German chocolate flavor rich and
deliciously.
Ingredients
Crust:
12 pecan shortbread cookies, broken into pieces
4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from
8.9-oz box), crushed (3/4 cup)*
1/3 cup butter, melted
Garnishes:
Reserved 1/2 cup whipped topping
1/2 Hershey®'s milk chocolate bar (1.55-oz size) or 1/2 Hershey®'s
Special Dark® chocolate bar (1.44-oz size), chopped
Preparation Directions
1. In food processor or blender, process cookies and granola bars
with on-and-off motions until fine crumbs form; pour into medium bowl.
Stir in melted butter with fork until well mixed. Press mixture in
bottom and up side of ungreased 9- or 8-inch glass or metal pie plate.
Place in freezer just until firm, about 10 minutes.
2. Meanwhile, in medium bowl, beat 2 oz cream cheese, the
powdered sugar and 1 tablespoon milk with electric mixer on medium
speed until blended. On low speed, beat in melted chocolate chips. In
small bowl, reserve 1/4 cup whipped topping from 8-oz container for
garnish. On medium speed, beat remaining topping from container into
chocolate mixture until well blended.
3. Spread 1/3 cup of the frosting evenly in bottom of crust.
Spoon chocolate filling into crust; carefully spread. Place pie in
freezer while making next layer.
4. In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and
remaining frosting with electric mixer on medium speed until well
blended. Reserve another 1/4 cup whipped topping from 8-oz container in
same small bowl of topping. Beat remaining topping from container into
coconut-pecan mixture until well blended. Carefully spoon over
chocolate filling; spread evenly. Carefully spread reserved 1/2 cup
whipped topping over top; sprinkle with chopped candy bar. Refrigerate
1 hour 30 minutes before serving.
8 servings
Note:
*To easily crush granola bars, do not unwrap; use rolling pin to crush
bars.
The women of Huffman United Methodist Church in Birmingham used this
recipe for the church's 125th anniversary celebration. Of the 100 cakes
made, there wasn't any left over.
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans. Pour batter into a greased and
floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in
center comes out clean. Remove from oven; top warm cake evenly with
marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate
Frosting over warm cake. Cool completely.
Note: 2 (19.5-ounce) packages brownie mix, prepared according to
package directions, may be substituted for first 7 ingredients. Stir in
chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows
and frosting as directed.
Yield: Makes 15 servings
Source: Southern Living, JUNE 2004
HAM WITH PINEAPPLE
MUSTARD GLAZE
~Shared by Jean,
Syracuse, NY
3-4 lb. ham
1 c. brown sugar
1 tbsp. cornstarch
1/4 tsp. salt
1 can crushed pineapple
1 tbsp. mustard
2 tbsp. lemon juice
Place ham fat side up on a rack in a shallow roasting pan. Remove skin
and excess fat. Score fat surface lightly, cutting diamond shapes.
Place a clove in the center of each diamond. Bake at 325 degrees for 1
1/2 hours. In a saucepan, combine brown sugar, cornstarch, salt,
pineapple (with juice), mustard and lemon juice. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Boil and stir 1
minute. Remove ham from oven. Brush glaze over ham and return to oven
for 1/2 hour. Reserve some of the glaze to serve on the side. Before
slicing ham, remove cloves.
SWEET POTATO SOUP
~Shared by Jean,
Syracuse, NY
6 servings
A warming soup with an appealing golden color. The natural sweetness of
the sweet potatoes gives this soup a surprising flavor twist.
2 tablespoons light olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 large celery stalk, diced
Handful of celery leaves
6 cups peeled, diced (about 1/2 inch) sweet potatoes
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1 cup low-fat milk, rice milk, or soymilk, or as needed
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion, carrots, and celery and
saute over low heat until the onions are golden. Add the celery leaves
and sweet potato dice. Add just enough water to cover all but about an
inch of the vegetables. Bring to a simmer, then stir in the bay leaves
and seasonings. Simmer gently, covered, until the sweet potatoes and
vegetables are quite tender, about 20 to 25 minutes. Remove the bay
leaves.
With a slotted spoon, remove about half of the solid ingredients and
transfer to a food processor along with about 1/2 cup of the cooking
liquid. Process until smoothly pureed, then stir back into the soup
pot. Add the milk or soymilk as needed to achieve a slightly thick
consistency. Season with salt and pepper. Simmer over very low heat for
another 10 to 15 minutes.
Serve at once, or let stand off the heat for an hour or two before
serving, then heat through as needed.
Melt the chocolate bits and sugar in a double boiler. Add 3 beaten egg
yolks and let cool 10 minutes. Blend Cool Whip with 3 beaten egg
whites; then fold into the chocolate mixture. Break up one store bought
angel food cake and layer cake pieces and chocolate mixture until pan
is full ending with chocolate on top. Top with chopped nuts. Cool until
serving time.
MEXICAN CHICKEN
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Need a great meal to make on the fly and easy to serve again and
again. Keep some chips on hand to add an extra crunch.
Enjoy!
4 boneless chicken breasts
1 can cream of mushroom
1 can cream of chicken
1 can Rotel tomatoes
1 jar con queso cheese or cheese whiz
1 bag chili cheese Fritos chips
1 small onion
Boil chicken, cool and cut in pieces on bottom of casserole dish.
Melt cheese and pour over chicken.
Dice onions and put over cheese. Mix soups and tomatoes together.
Pour half in casserole dish. Crush Frito chips and mix with
second half of soup mixture. Add this to the casserole dish.
Bake at 375 for 20-30 minutes or until chips start to brown.
CHICKEN BACON
ARTICHOKE DIP
~Shared by Linda
H., Rosharon, TX
Preheat oven to 350 degrees F. Coat a medium-sized baking dish with
cooking spray and set aside.
In a medium bowl, combine:
2 cups chicken, cooked and shredded
6 strips bacon, cooked and chopped
14-oz. can quartered artichoke hearts, drained and chopped
1 cup fresh spinach, chopped
3 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup milk
3-oz. package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1/4 teaspoon cayenne pepper
Salt and black pepper, to taste
Mix well and transfer to the prepared baking dish. Top with 1/2 cup
shredded mozzarella cheese.
Bake in the preheated oven for 30 minutes. Serve warm with chips or
crackers.
TEXAS PIE WITH CORN
DUMPLINGS
~Shared by Linda
H., Rosharon, TX
1 1/2 lbs. ground beef
1 med. onion, chopped
1/2 c. chopped green pepper, optional
1 (1 lb.) can tomatoes
1 can kidney beans
1 (12 oz.) can whole kernel corn, drained
2 c. fresh spinach, chopped in food processor
1 tsp. salt
2 tsp. chili powder
1 pkg. Jiffy corn muffin mix
1 tbsp. instant onions
1 egg
2 tbsp. milk
In large skillet, brown ground beef and onion; drain. Stir in green
pepper, tomatoes, tomato paste, corn, salt, and chili powder. Simmer.
In small bowl, blend corn muffin mix and instant onions. Stir in egg
and milk. Drop spoonfuls of dough onto bubbling meat mixture. Cover and
simmer 15 to 20 minutes.
Source: Cooks.com
RICE KRISPIE
PANCAKES WITH MARSHMALLOW
BUTTER
~Shared by Linda
H., Rosharon, TX
1 Cup of “Just add Water” Pancake Mix
3/4 Cup Water
1 1/2 Cups Rice Krispies Cereal
1 Cup Marshmallow Fluff
1 tbsp. Butter
In a medium bowl mix the Pancake Batter and gently stir in the Rice
Krispies, it will be thick. Griddle up those Pancakes like normal. In a
microwave safe boil, or double boiler, melt the Fluff and the Butter
together. Stir until smooth! Drizzle those Pancake Treats like crazy.
10 medium, all-purpose potatoes, peeled, cut up
4 tbsp (60 mL) butter
2 cups (500 mL) chopped fresh mushrooms
3/4 cup (180 mL) sliced green onions
1 clove garlic, minced
1 cup (250 mL) milk
3/4 cup (180 mL) all-purpose flour
4 eggs, beaten
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
Cook potatoes in lightly salted water until tender.
Meanwhile, melt 2 tbsp of the butter in medium fry pan. Sauté
mushrooms, onions and garlic until tender and any liquid has
evaporated; set aside.
Drain potatoes; coarsely mash to make 5 cups. Beat in remaining 2 tbsp
butter and milk until fluffy.
Combine potatoes, cooked vegetables, flour, eggs, baking powder, salt
and pepper. Divide mixture among twelve large well greased muffin cups.
Bake in preheated 375 °F (190 °C) oven 35 to 40 min or until golden
brown. Let stand 5 min before removing from pan.
Source: www.dairygoodness.ca
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Heart
Healthy
OVERNIGHT OATMEAL
~Shared by Treva,
NC
Here is an easy way to serve a crowd a hearty breakfast before facing
the elements for a day of winter sports. You can assemble it in the
slow cooker in the evening and wake up to a bowl of hot, nourishing
oatmeal. The slow cooker eliminates the need for constant stirring and
ensures an exceptionally creamy consistency. It is important to use
steel-cut oats; old-fashioned oats become too soft during slow-cooking.
8 servings, 1 cup each
Active Time: 5 minutes
Total Time: 7 to 8 hours (slow-cooker time) - 1 hour 35 minutes
(stovetop time)
8 cups water
2 cups steel-cut oats, (see Ingredient note)
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste
Combine water, oats, dried cranberries, dried apricots and salt in a 5-
or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until
the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop
Variation Halve the above recipe to accommodate the size of most double
boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons
dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt
in the top of a double boiler. Cover and cook over boiling water for
about 1 1/2 hours, checking the water level in the bottom of the double
boiler from time to time.
Per serving : 193 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg
Cholesterol; 34 g Carbohydrates; 6 g Protein; 9 g Fiber; 77 mg Sodium;
195 mg Potassium 2 Carbohydrate Serving Exchanges: 2 starch, 1/2 fruit
Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal,"
look like small pebbles. They are toasted oat groats-the oat kernel
that has been removed from the husk that have been cut in 2 or 3
pieces. Do not substitute regular rolled oats, which have a shorter
cooking time, in the slow-cooker oatmeal recipe.
STIR pudding mix, pineapple with juice and yogurt in large bowl until
well blended. Gently stir in 2 cups whipped topping; cover.
REFRIGERATE 1 hour or until ready to serve. Top each serving with 1
Tbsp. whipped topping.
Calories 130 Total fat 2 g Saturated fat 2 g Cholesterol 5 mg Sodium
220 mg Carbohydrate 26 g Dietary fiber 0 g Sugars 16 g Protein 2 g
Source: Kraft Kitchens
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Diabetic
Choices
BAKED CATFISH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 4 catfish or ocean perch fillets (1 pound total), thawed if
frozen
- 2 slices white bread, crumbled, or 1 cup fresh bread crumbs
- 2 tablespoons grated Romano or Parmesan cheese
- 2 teaspoons chopped fresh basil or oregano, OR 1 teaspoon dried
basil or oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1/4 cup low-fat (1 percent) buttermilk
Directions
Preheat the oven to 400 degrees F. Prepare a baking pan with nonstick
pan spray.
In a pie pan or shallow dish, mix the bread crumbs, cheese, basil or
oregano, salt and pepper. Set aside.
In another pie pan or dish, combine the egg and buttermilk.
Dip each fish fillet first in the milk mixture, then in the crumb
mixture to coat both sides with crumbs.
Arrange the fillets in 1 layer in the baking pan. Bake 15 to 20
minutes, until the fish flakes easily with a fork.
- 2 cups cored, cubed red and green apples
- 1 cup sliced celery
- 1/4 cup raisins
- 1/4 cup coarsely chopped toasted walnuts or pecans
- 1/4 cup fat-free mayonnaise
- 1/4 cup fat-free sour cream
- 2 to 3 tablespoons lemon juice
- 1 to 2 tablespoons honey
- Lettuce Leaves, as garnish
Directions
Combine apples, celery, raisins, and walnuts in medium bowl. Mix
remaining ingredients, except lettuce leaves, and stir into apple
mixture. Serve on lettuce-lined plates.
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For
Two
CHINESE CHICKEN TENDERS
~Shared by Luanne,
FL
I am not sure where I obtained this recipe, but it is very good.
In a large skillet, heat the oil over medium heat; add the chicken
pieces and saute until golden, 5 to 7 minutes.
Meanwhile, in a medium bowl, combine the chicken broth, tomato sauce,
soy sauce, honey, ground ginger, minced garlic, and hot pepper sauce;
set aside 1/4 cup of the sauce mixture. Pour the remaining sauce over
the chicken.
Reduce heat to medium-low, cover partially, and simmer 5 minutes.
Add the cornstarch to the reserved 1/4 cup of sauce and blend; pour
over the chicken and continue cooking, uncovered, 5 to 7 minutes, or
until the sauce starts to thicken, stirring occasionally.
Serve over 2 cups of hot cooked rice. I like rice noodles.
You need 2 wooden spoons with handles of the same width. Place a spoon
on each side of the potato and start slicing the potato into thin
slices. The spoons will stop the knife from cutting all the way through
the potato.
Slice the butter into thin pieces. Alternate the butter and the
parmesan, stuffing them in between the slices of the potato. Season the
potato with garlic powder and kosher salt. Drizzle the potato with
olive oil.
Bake at 400F for 45 minutes. Remove from the oven and drizzle heavy
cream over the potatoes. Top with cheddar cheese.
Place back in the oven for 10-12 more minutes. Remove and serve!
Source: Tasty Kitchen
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Publisher's
Choice
CHILI'S COPYCAT SALSA
Ingredients:
2 cans (14.5 oz each) whole tomatoes, drained
3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice
chopped cilantro, to taste
Directions:
Place all of the ingredients together into a food processor or blender
and puree until smooth. Serve with tortilla chips.
PIONEER WOMAN'S BEEF
BRISKET
Prep Time 10 Minutes
Cook Time 6 Hours
Servings 12
Ingredients
2 cans Beef Consomme
½ cups Lemon Juice
1-½ cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket
Preparation Instructions
Combine first five ingredients in large roasting pan (a disposable is
just fine). Place brisket in the marinade, fat side up. Cover tightly
with foil. Marinate in refrigerator for 24-48 hours. When ready to
cook, place pan covered in foil into a 300-degree oven. Cook brisket
for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice
against the grain and place slices back into the cooking liquid. Serve
immediately, spooning juice over the slices. Barbeque sauce may be
used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a
later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the
top. It’s also great on a sandwich with melted cheese.
Source: Pioneer Woman
CHERRY-WALNUT SCONES
WITH LEMON CURD
Ingredients:
2 cups all-purpose flour
1 Tb. baking powder
¾ tsp. salt
1/3 cup sugar
6 Tb. cold unsalted butter, cubed
¾ cup cold milk or cream
1/3 cup dried tart cherries
1/3 cup chopped walnuts
1 jar of lemon curd
Directions:
*The two most important things to remember about making scones are:
Don't overwork the dough--it makes the scones tough. Second, work fast
so the dough is cold when it goes in the oven, if you get a phone call
while you're making these and can't multi-task... put the mixing bowl
in the fridge until you're done!
Preheat the oven to 450*. In your electric mixing bowl, combine all dry
ingredients. Turn on the mixer for 30 seconds to stir. Chop the cold
butter into cubes, and add it to the dry mixture.
Mix on low until the butter is cut into pea-sized pieces. (You could
also do this with a hand-pastry cutter or a food processor.) Add the
milk, and mix until just combined. Stir in the cherries and walnuts.
Quickly dump the dough onto a floured work surface.
Roll or hand press the dough into a 1 1/4 inch thick square. Using a
floured knife, cut the dough into quarters, then cut each quarter in
half—making 8 large triangles. You could cut each triangle in half
again to make mini scones.
Place them on a parchment paper-lined baking sheet. Brush them with
milk and bake immediately for 10 minutes. (You could put the cookie
sheet in the fridge if you want to bake them later.)
Serve warm or room temperature, slathered with lemon curd!
*Using milk makes an English biscuit-like fluffy scone, cream creates a
denser, richer, cake-like American scone. I used milk, but it’s a
preference thing!
4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and
add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika
Instructions
Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted
butter. Roll in crumb mixture until completely coated. Place in baking
dish and sprinkle generously with paprika. Bake uncovered for 30-35
minutes @ 375 degrees - Do not overcook!
BOWTIE AND ASPARAGUS
PASTA
Ingredients
1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pine nuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste
Instructions
Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and saute a
minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is
dissolved, slowly stir in heavy cream and salt & pepper. Add cooked
pasta to cream sauce and toss until pasta is well covered. Add blanched
asparagus. Sprinkle with crumbled bacon, toasted pine nuts, parsley
& Parmesan cheese and toss together. Serve immediately.
SLOW COOKER CAKE MIX
APPLE COBBLER
Ingredients:
1 Yellow Cake Mix
20 oz can of Apple Pie Filling
6 Tablespoons of butter, melted
Directions:
Dump your can of Apple Pie Filling into the bottom of your slow cooker.
Spread your yellow cake mix over the apple pie filling.
Then spoon your butter onto the cake mix - DON'T mix the cake mix and
butter around. The moisture will make it cook.
Cook on High for 4 hours in your slow cooker.
Source: Six Sister's Stuff
ASPARAGUS CASSEROLE
Yield: 4 servings
Ingredients
2 C. asparagus
1 can cream of mushroom soup
4 oz. mushrooms, sliced
2 C. cheddar cheese, grated
3 oz French fried onion rings
Directions
Butter a casserole dish. Slice asparagus into 2" lengths and layer on
bottom of dish. Pour soup over asparagus and add mushrooms and half the
cheese. Add second layer of asparagus and end with a layer of cheese.
Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion
rings on top and return to oven for 5 minutes more.
Source: Recipe4Living
RUBY CHAMPAGNE
COCKTAIL
Makes 4
Ingredients
2 Ruby Red pink grapefruits
1/4 cup sugar
1 750-ml bottle brut Champagne, well chilled
Preparation
Using vegetable peeler, remove peel from 1 grapefruit; place in bowl.
Cut both grapefruits in half; squeeze enough juice to measure 3/4 cup.
Mix juice and sugar in bowl with peel. Let stand 5 minutes. Strain into
small bowl, pressing on solids.
Pour 2 tablespoons syrup into each of four 6-ounce flutes. Fill each
with 2/3 cup Champagne.
Source: Bon Apetit, December 2004
CARROT CAKE
Prep Time: 40 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 10 min
Level: Easy
Serves: 1 (9-inch) cake
Ingredients
Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for
pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the
bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl
of a food processor and process for 5 seconds. Add this mixture to the
carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs,
and yogurt.
With the processor still running drizzle in the vegetable oil. Pour
this mixture into the carrot mixture and stir until just combined. Pour
into the prepared cake pan and bake on the middle rack of the oven for
45 minutes. Reduce the heat to 325 degrees F and bake for another 20
minutes or until the cake reaches 205 to 210 degrees F in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the
pan. After 15 minutes, turn the cake out onto a rack and allow cake to
cool completely. Frost with cream cheese frosting after cake has cooled
completely.
In the bowl of a stand mixer with paddle attachment, combine the cream
cheese and butter on medium just until blended. Add the vanilla and
beat until combined. With the speed on low, add the powdered sugar in 4
batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
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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