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Good morning and welcome to your A to
Z Recipes Newsletter. In the United States, Memorial Day is
always celebrated on the last Monday of May (tomorrow). That means lots
of folks get a 3-day weekend. Many Americans observe Memorial Day by
visiting cemeteries or memorials, holding family gatherings and
participating in parades. Unofficially, at least, it marks the
beginning of summer. However you choose to celebrate, give thought and
prayer to those men and women who died while serving in the U.S.
military. Our neighborhood will be smelling like a barbecue cook off by
the time I get to sleep today. I will probably wake up hungry! Trey and
I will have to play "catch-up" and maybe throw some burgers on the
grill my next day off.
To keep you up to date, Treva in North
Carolina is healing nicely and using her cane just to keep her
safe and steady while walking. Jim in Calgary,
Alberta, Canada says: "Thank
you A2Zers for your hopes and prayers, I know God heard 'ya cause he
'brung me back... again". My prayers go out to all in need of
them. Heck, I could use a few myself if you have some to spare!
The current Monthly Theme
topic is Ground Beef
Recipes. 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 are in need of some recipes from readers.
Our regulars do a wonderful job. Isn't it about time for YOU to share a
recipe?
We'll see you here again soon, 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
While there are towns and cities still planning Memorial Day parades,
many have not held a parade in decades. Some think the day is for
honoring anyone who has died, not just those fallen in service to our
country. ~
Allen West
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if you have a submission for the Food For Thought section of
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Ramblings
The Ultimate Sacrifice: A Memorial Day Poem
~Shared by Treva, NC
We set aside Memorial Day
Each and every year
To honor those who gave their lives
Defending what we hold dear.
In all the dark and deadly wars,
Their graves prove and remind us,
Our brave Americans gave their all
To put danger far behind us.
They made the ultimate sacrifice
Fighting for the American way;
We admire them and respect them
On every Memorial Day.
~By Joanna Fuchs
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if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
Did
You Know?
1-2-3 Cake. I love this idea!!!
~Shared by Johnny,
LA
You need two boxes of cake mix. One can be any flavor you prefer, but
the other MUST be Angel Food cake mix. Mix them together (shake them in
a big bowl). Then simply store the mixture in an airtight container
until you get the urge for dessert. Then just put three Tbsp. of the
dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave
it for one minute and you will have a single serving of cake! Top with
fruit, ice cream, whipped cream or whatever! Awesome for those of us
who want something sweet every now without making an entire cake!!!
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:
Ground Beef Recipes
Ground beef is just about
everyone's go-to ingredient for tasty and quick meals. It is relatively
inexpensive and feeds the whole family. We are looking for your ground
beef faves including meat loaf, hamburgers, meatballs, chili,
casseroles, etc. 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 Ground Beef 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 Ground Beef 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
"Ground Beef 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
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allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
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Use
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Use
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Beef Recipes.
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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
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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
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Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
DR PEPPER CAKE
~Shared by Tina
1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. Can of Dr Pepper
3/4 cups walnuts (Chopped)
Glaze:
1 cup powdered sugar and 1 tsp vanilla and enough Dr Pepper to make a
thin glaze.
How to make it:
Turn oven to 350 degrees. Grease a bundt pan. Mix all ingredients
together And pour into bundt pan.
Bake for one hour. After cake cools, pour glaze Over the top. Cut and
serve.
WAFFLE HOUSE PECAN
WAFFLES
~Shared by Carol
N., Tupper Lake, NY
This is a "copy cat" recipe that I found and have made many times.
1 1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 egg
1/2 c. sugar
2 tbs melted butter
2 tbs shortening, melted
1/2 half and half cream
1/2 c. milk
1/4 c. buttermilk
1 tsp vanilla extract
1 cup toasted pecans, chopped
1. Combine flour, salt, baking soda in a medium bowl and stir to
combine.
2. Lightly beat the egg, in another medium bowl and combine with
sugar, butter and shortening, mixing will until smooth. Pour into
flour mixture. If you can, cover and chill over night, but it can
be used immediately. If you chill it, allow it to warm, while the
waffle iron is heating.
3. Preheat the waffle iron. Spoon 1/2 cup of batter into
the waffle iron, sprinkle with chopped pecans, and cook for 3-4
minutes, or until lightly brown and can be removed from the waffle iron
easily
Servings: 3 waffles
Note: I usually melt my shortening and
butter in a Pyrex cup on top of the waffle iron when it is
heating. Even if you chill this the night before, you can still
melt them and add it to the batter, while it is warming.
Preheat oven to 375F. Cut bacon into thirds and wrap each Smokie. Place
wrapped Smokies in a single layer in a baking dish. Melt butter and 1
cup of brown sugar. Stir until mixed well. Pour butter and brown sugar
mixture on the Smokies and Bacon. Sprinkle the other cup of brown sugar
evenly over the Smokies. Bake 15-20 minutes. Turn heat up to 400F for 5
minutes or until bacon becomes crispy.
Preheat oven to 350 degrees. Mix together cream cheese and sour cream
in a large bowl. Mix in refried beans until combined. Stir in taco
seasoning.
Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into
the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned.
Serve with tortilla chips.
MILLIONAIRE PIE
~Shared by Larry
J., Spring Hill, TN
One Graham Cracker Pie Shell
One 8 Ounce Package Softened Cream Cheese
1/2 Cup Sugar
One 8 Ounce Can Crushed Pineapple Un Drained
One Cup Fresh Frozen Coconut (Keep back 1 Tablespoon )
One Cup Pecans Finely Chopped
One 8 Ounce Container Cool Whip
Cream together your cream cheese and sugar with a hand mixer for 3-4
minutes. Now add in the pineapple, coconut , and pecans and mix
together very well. Now fold in half of the whipped topping and mix
well together. Pour into the graham cracker pie shell.
Take the other half of the cool whip and place it on top of the pie.
Toast the tablespoon of reserved coconut to golden brown under your
broiler and sprinkle it on top of your pie for garnish. Cover the pie
and place back in the freezer. When ready to serve let the pie thaw
just enough to be able to be able to cut your pie.
Serve your pie on saucers or pie plates that you have had in the
freezer for at least 4 hours and it will work better if they have been
in the freezer over night. You can if you wish garnish the top of your
pie with a maraschino cherry Yummy!!!!
SOUTHWESTERN
APPETIZER TORTE
~Shared by Larry
J., Spring Hill, TN
Ingredients
4 flour tortillas (8 diameter)
1 avocado - ripe
½ cup mayonnaise, imitation, no cholesterol
¼ cup green onions - chopped
4 ounces green chilies - canned
1 cup salsa – chunky
½ cup cheddar cheese, low fat – shredded
¼ tsp garlic powder
15 ounces black beans – 1 can – drained
Directions
Combine avocado, ¼ cup of mayonnaise, 2 tablespoons onions and garlic
power and mix well. Lightly mash black beans.
Place 1 tortilla on a service plate and spread with black beans. Top
beans with another tortilla and avocado mixture. Place third tortilla
and spread with salsa.
Combine remaining mayonnaise and the chilies. Place fourth tortilla on
top with chili. Spread remaining onions and cheese.
Cut into wedges and garnish with hot peppers if desired.
Yield: 8 servings
Calories per serving: 255
Fat (grams): 10
DELTA SUPPER WITH
CORNBREAD TOPPING
~Shared by Luanne,
FL
1 pound smoked sausage, cut into 1-inch pieces
1 large onion, cut into thin wedges
2 large green bell peppers, cut into strips
3 tablespoons vegetable oil, divided
1 (15 ounce) can diced tomatoes, undrained
2 (16 ounce) cans black-eyed peas, drained
1 cup self-rising cornmeal mix
1/4 teaspoon cayenne pepper
2/3 cup milk
1 egg, beaten
Heat oven to 400 degrees F.
In a large skillet over medium-high heat, cook sausage, onion and green
pepper in 1 tablespoon oil until vegetables are tender.
Stir in tomatoes and peas; reduce heat and simmer for 5 minutes. Pour
into a greased 13 x 9-inch baking dish.
In a small bowl, combine cornmeal mix, red pepper, milk, egg and
remaining oil; stir until smooth. Pour over sausage mixture. Bake for
25 to 30 minutes or until golden brown.
Serves 6
CHINESE BEEF AND PEA
PODS
~Shared by Luanne,
FL
This is a slow cooker recipe and very easy to do.
Ingredients
1 1/2 pounds steak, thinly sliced
1 can beef consommé soup
1/4 cup soy sauce
1/4 teaspoon ginger, ground
8 green onions
2 tablespoons cornstarch
2 tablespoons water
1 can sliced water chestnuts, drained
1 small can bamboo shoots, drained
1 small can bean sprouts, drained
7 ounces frozen Chinese pea pods, partially thawed
Instructions
Combine steak in slow cooker with consommé, soy sauce, ginger and
onion.
Cover and cook on low for 5 to 7 hours.
Turn control to high. Dissolve cornstarch in the 2 tablespoons
cold water and add to slow cooker. Cook on high for 15 minutes or until
thickened.
During last 5 minutes of cooking, add water chestnuts, bamboo shoots,
bean sprouts and pea pods. Serve over hot rice.
MEXICAN SOUR CREAM
RICE
~Shared by Linda
H., Rosharon, TX
Servings: 6
"Baked rice with cheese, diced chiles, cilantro, corn, and sour cream.
Would be great served with green enchiladas!" I served it with
tamales and black beans! So creamy and good!
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat
to low, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2
quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile
peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with
salt and pepper. Transfer to the prepared casserole dish, and top with
remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly
and lightly browned.
Source: Allrecipes.com
SWEET POTATO TURKEY
MEATBALLS
~Shared by Linda
H., Rosharon, TX
Yield: 6 servings
1 lb lean ground turkey
2 cups sweet potato mashed
1 onion, finely chopped
3 garlic cloves, minced
1 cup parsley
1/2 cup breadcrumbs (I used Panko, but regular breadcrumbs would work
just as well)
2 tbsp maple syrup
1 tbsp hot sauce (I used Frank's)
salt and pepper to taste
oil for frying
In a large bowl, mix together all the ingredients well.
In a large skillet heat some vegetable oil over medium heat for frying
the meatballs.
Shape the mixture into meat balls.
Fry the meatballs in the skillet, a few at a time, turning them around
so that they fully brown on all sides about 7 minutes. Repeat with all
meatballs.
Serve warm.
Source: www.jocooks.com
GREEN TREASURE SALAD
~Shared by Linda
H., Rosharon, TX
A variation on a 5 A Day Recipe from the National Cancer Institute.
1 C green apple
1 C green grapes (can be done without)
1/2 C mini marshmallows
1/2 C lemon yogurt or Honey Greek Yogurt
2 tbsp chopped pecans
Core and seed the apple, and cut into 4 pieces. Mix together apple,
grapes, marshmallows, yogurt, and almonds. Makes 4 servings.
STRAWBERRY CAKE
~Shared by Linda
H., Rosharon, TX
So good and such bright strawberry flavor!
For Cake:
1 Pkg. white cake mix
1 small pkg. strawberry jello – I use sugar free
½ c frozen strawberries-thawed
¾ cup oil
½ cup water
4 eggs
For Frosting:
1 lb confectioners sugar
½ cup butter or margarine softened (I will use ½ butter/½ cream cheese)
½ cup frozen strawberries thawed
For Cake:
Pour cake mix and dry jello into large mixing bowl and mix
thoroughly Add strawberries, oil, water and eggs. Beat
until smooth. Pour into prepared cake pans Bake in 375* oven for about
30 minutes. Cool completely.
For Frosting:
Blend all until smooth. Spread onto cake!
Source: Key Ingredient
MAGIC SAUCE
~Shared by Marilyn
M., Canton, OH
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 Tbsp. fresh lemon juice
Gently warm the olive oil over medium-low heat in a skillet or pan,
until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and
oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into
the oil. Then add the bruised herbs and lemon juice.
You can use this now, but know - the oil just gets better as it ages
over a few days.
Keep it in a refrigerator for up to a week/ten days-ish. It thickens up
when cold, so if you need it in a liquid state, place it in the sun or
in a warm place for a few minutes.
Makes ~ 2/3 cup.
I call this magic sauce. In part, because it makes everything it
touches shimmer with deliciousness. It's magic like that. But I
love this ~ Love love love. And I use it a hundred different ways.
Let's just start by putting one thing out there. You're best off making
a double or triple batch. This is the sort of stuff you burn through in
minutes. Not exaggerating. I cook eggs in it - scrambled, omelette,
frittata, you name it. I drizzle it on soups. This time of year that
means corn soups, brothy bean pots, or lunch time slurpy noodle bowls.
I can attest it's the sort of thing that makes baked potatoes even
better than usual. And salads welcome it as well - particularly shaved
salads, or ones made from spicy greens. You can use it to marinate or
slather ingredients before grilling or roasting. And its the sort of
dressing that turns a bowl full of farro or quinoa or soba noodles into
something close to a full meal - just toss in another favorite seasonal
ingredient or two.
EASY CHOCOLATE CHIP
SUNDAE
~Shared by Marilyn
M., Canton, OH
Baked in muffin tin!
1 roll Pillsbury® refrigerated chocolate chip cookies
9 teaspoons semisweet chocolate chips
Ice cream, if desired
Chocolate-flavored syrup, if desired
Maraschino cherries, if desired
Heat oven to 350°F. Spray 9 regular-size muffin cups with cooking
spray. Remove cookie dough from wrapper. Spoon 1 Tbsp. dough into each
muffin cup. With fingers, press dough to flatten in cups. Place 1
teaspoon chocolate chips on top of dough in each cup. Place additional
1 Tbsp. dough over chips in each cup; press lightly to flatten. Bake 20
to 25 minutes or until tops are golden brown. Cool in pan about 10
minutes. Remove warm cookies from muffin cups. Top each with ice cream,
chocolate syrup and 1 cherry. Cookies will keep in an airtight
container for a few days.
CARROT CAKE BARS
~Shared by Marilyn
M., Canton, OH
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
3 cups finely shredded carrots
1 cup cooking oil
4 eggs
1 cup chopped pecans
Cream Cheese Frosting (see recipe below)
In a large mixing bowl, stir together the all-purpose flour, sugar,
baking powder, ground cinnamon, and baking soda.
Add the finely shredded carrots, the cooking oil, and eggs.
Beat the mixture with an electric mixer until it's just combined; stir
in the chopped pecans.
Transfer the carrot mixture to a greased 13x9x2-inch baking pan.
Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick
inserted near the center comes out clean.
Cool the cake in the pan on a wire rack.
Prepare the Cream Cheese Frosting. Spread the frosting over the cooled
cake. Cover and store in the refrigerator.
Frosting
1 cup powdered sugar
3 Tbsp. Heavy Cream
1 tsp. Almond Extract
3 shakes of salt
chopped almonds (optional)
Lay one whole pastry sheet onto a greased cookie sheet.
Mix softened cream cheese, sugar, and almond extract together until
well blended; spread on top of pastry sheet.
Top with frozen blueberries.
Cut second puff pastry sheet into 10 long strips. Weave strips on
top of blueberries.
Bake at 375 F for 25-35 minutes or until golden brown.
You can pipe the frosting on for a fancy effect and sprinkle with
chopped almonds if desired.
MRS. TRUMAN'S
COCONUT BALLS
~Shared by Marilyn
M., Canton, OH
1 1/2 cup coconut
2/3 cup sweetened condensed milk
1 dash salt
1 teaspoon vanilla
1/4 teaspoon almond extract
Combine ingredients and make into balls.
Bake on a well greased baking sheet at 350° degrees F. for 12 minutes,
or until lightly brown.
COQ AU VIN
(Chicken Braised with Red Wine and Mushrooms)
~Shared by Jean,
Syracuse, NY
Makes 4-6 servings
Ingredients:
3 ounces pancetta (in a chunk)
2 tablespoons unsalted butter
1 3+-pound frying chicken, cut into 8 pieces
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 cup Cognac
3 cups full bodied red wine (such as Côtes du Rhône)
1 to 2 cups brown chicken stock or brown stock
1/2 tablespoon tomato paste
2 cloves garlic, mashed
1 bay leaf
1/4 teaspoon dried thyme
12-24 brown braised pearl onions
1/2 pound mushrooms, sautéed
3 tablespoons each flour and softened unsalted butter
sea salt and freshly ground pepper to taste
sprigs of fresh parsley
Preparation:
Remove the rind and cut pancetta into lardons (rectangles 1/4" x 1").
Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry.
Sauté pancetta slowly in hot butter until lightly browned. Remove to a
side dish.
Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken
with salt and pepper. Return pancetta to the pan. Cover and cook slowly
for 10 minutes, turning the chicken once.
Uncover and pour in the Cognac. Avert your face and ignite the Cognac.
Shake the pan until the flames subside. Add the wine and stock to just
cover the chicken.. Stir in tomato paste, garlic, herbs.
Bring to the simmer.
Cover and simmer slowly for 30 minutes, until tender and juices run
clear when the thigh is pricked with a fork. Remove chicken to a
platter.
While chicken is cooking, prepare the onions and mushrooms.
Simmer cooking liquid in the pan for a minute or 2, skimming off the
fat. Raise heat and boil rapidly, reduce liquid to about 2-1/4 cups.
Correct seasoning. Remove from the heat and discard bay leaf.
Blend butter and flour together into a smooth paste (beurre manié).
Beat paste into some of the hot liquid with a whisk. Add beurre manié
to the pan. Stir with whisk to blend.
Bring to the simmer, stir for a minute or two. Sauce should be thick
enough to coat a spoon lightly.
Arrange chicken in the pan, place the mushrooms and onions around it
and baste with the sauce.
Serve Coq au Vin garnished with parsley sprigs.
Wine Tip: Serve the same wine to drink that you used in the recipe, or
if this is a special occasion, you might want to splurge on a silky
Volnay from the same region as your main dish!
LEMON ANGEL DESSERT
~Shared by Jean,
Syracuse, NY
Makes 10 servings
1 (8- to 9-inch) angel food cake
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
1/2 cup lemon juice
1 1/2 cups fresh raspberries, blueberries, blackberries and/or chopped
strawberries
Confectioners' sugar (optional)
Fresh raspberries, blueberries, blackberries and/or strawberries for
garnish (optional)
With serrated knife, cut 2-inch thick layer horizontally off top of
cake; lift off top and set aside. With fork, carefully hollow out
bottom of cake, leaving 1/2- to 3/4-inch thick shell on bottom and
sides.
In medium bowl, stir together EAGLE BRAND® and lemon juice until
thickened. Spoon into cake shell. Spoon 1 1/2 cups berries over EAGLE
BRAND® mixture; replace cake top. Cover and chill at least 4 hours.
Just before serving, sprinkle with confectioners' sugar (optional).
Garnish with additional berries (optional). Store leftovers covered in
refrigerator.
APPLESAUCE BREAD
~Shared by Jean,
Syracuse, NY
Sift together:
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
Cream together:
1 cup white sugar
2 eggs, beaten
Add:
3/4 cup raisins or dates
1/2 cup nutmeats
Flour mixture Bake at 350 degrees 50 minutes in 13 x 9 pan. Or 350
degrees, 60 minutes in 2 (3 x 7) loaf pans.
CRANBERRY FRUIT MOLD
~Shared by Jean,
Syracuse, NY
1 lg. pkg. lemon Jello
1 can Dole crushed pineapple
1 can Ocean Spray whole berry cranberry sauce
2 c. boiling water
handful of chopped walnuts
Dissolve Jello in boiling water. Add pineapple, cranberry sauce and
walnuts. Stir to blend. Pour into large mold and chill for 12 hours.
WEDDING PUNCH
~Shared by Jean,
Syracuse, NY
Ingredients
1 bottle Champagne
16 FL 0z Pineapple Juice
1 cup crushed pineapple
Directions
Stir the two liquids together. Fill champagne glasses with crushed
pineapple. Serve.
ORANGE-POPPY SEED
SALAD
~Shared by Jean,
Syracuse, NY
This salad with few ingredients gets plenty of “zip” from a quick and
easy tangy dressing.
Prep Time: 20 min
Total Time: 20 min
Makes: 8 servings
Salad
1 head romaine lettuce, torn into bite-size pieces
2 medium oranges, peeled, sectioned and cut in half
2 kiwifruit, peeled, sliced and cut in half
1/2 medium red onion, sliced
Classic Poppy Seed
Dressing
1/2 cup regular or reduced-fat mayonnaise or salad dressing
1/3 cup sugar
1/4 cup milk
2 tablespoons white vinegar
1 tablespoon poppy seed
1. In large bowl, mix all salad ingredients.
2. In small bowl, mix all dressing ingredients until well blended. Pour
over salad; toss to coat. Serve immediately.
Tips From The Betty Crocker® Kitchens
How-To
Kiwifruit Peeling 101: First cut about 1/8 inch off of one end. Next,
slip a spoon between the fruit and the skin and move it so that it
loosens the skin all the way around. Simply slip the peel off, and you
have a perfectly round peeled kiwifruit!
Substitution
Balsamic vinegar instead of the white vinegar gives the salad dressing
a sweeter, richer flavor.
Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 110 ); Total Fat 12 g
(Saturated Fat 2 g); Cholesterol 10 mg; Sodium 85 mg; Total
Carbohydrate 18 g (Dietary Fiber 2 g); Protein 2 g Percent Daily
Value*: Vitamin A 22 %; Vitamin C 80 %; Calcium 6 %; Iron 4 %
Exchanges: 1 Fruit; 1 Vegetable; 2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
TEXAS CHICKEN FRIED
STEAK
~Shared by Johnny,
LA
What's the best place for down-home Texas Chicken Fried Steak with
Texas River Bottom Gravy? We found traditional recipes for both when we
visited Hickory Hollow restaurant in Houston, Texas, and now you can
make it at home.
Serves: 4
Chilling Time: 30 min
Cooking Time: 15 min
4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch
thickness
1/4 cup Worcestershire sauce
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup buttermilk
1/2 cup vegetable oil
1 1/4 cups milk
1/4 cup chicken broth
What To Do:
In a large resealable bag, marinate cube steaks in Worcestershire sauce
30 minutes in the refrigerator.
Place flour, salt, and pepper in a shallow dish. Pour buttermilk into
another shallow dish.
Dip steaks in flour mixture, coating completely, then in buttermilk and
again in flour. Reserve remaining flour mixture.
In a large deep skillet over medium-high heat, heat oil until hot but
not smoking. Add steaks and cook 3 to 4 minutes per side, or
until cooked through and coating is golden. Drain on a paper
towel-lined platter and cover to keep warm.
To make the gravy, add 1/3 cup of remaining flour mixture to skillet.
Cook 2 to 3 minutes, or until flour is browned, stirring constantly.
Whisk in milk and broth, stirring until thickened. Serve gravy over
steak.
Source: Hickory Hollow Restaurant, Houston, Texas
SECRET RECIPE CHILI
~Shared by Johnny,
LA
Serves: 6
Cooking Time: 1 hr 15 min
What You'll Need:
3 tablespoon vegetable oil
1 large yellow onion, coarsely chopped
1 tablespoon chopped garlic
1 1/2 pounds top sirloin beef, cut into 1/2-inch chunks
1 1/2 pounds lean pork butt, cut into 1/2-inch chunks
1 tablespoon ground cumin
2 teaspoon salt
1 teaspoon black pepper
4 cups beef broth
1/3 cup chili powder
1 teaspoon dried oregano
2 tablespoon masa harina
What To Do:
In a soup pot, heat oil over medium-high heat. Add onion and garlic and
cook 4 to 5 minutes, stirring occasionally. Stir in beef, pork, cumin,
salt, and pepper, and cook an additional 5 to 7 minutes, or until meat
is browned.
Stir in beef broth, chili powder, and oregano; reduce heat to
medium-low and simmer. Add the masa harina; stir well.
Cover and continue to simmer over low heat 1 hour, or until meat is
fork-tender, stirring occasionally.
Source: Goode Company Bar-B-Q, Houston, Texas
PINEAPPLE
UPSIDE-DOWN BREAD PUDDING
~Shared by Johnny,
LA
Serves: 12
Slow Cooker Time HIGH: 1 hr 30 min
Slow Cooker Time LOW: 2 hr
Ingredients
2 eggs, slightly beaten
1 cup half and half
1 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
12 slices white bread (about 10 cups), cut into bite size pieces
1 (20-ounce) can pineapple tidbits, in own juice
4 pineapple slices, drained
maraschino cherries, drained
1 tablespoon packed brown sugar
Instructions
Add eggs, half and half, brown sugar, butter, and vanilla to slow
cooker cookware; stir until well blended.
Gently stir in bread and pineapple tidbits until bread is coated. Top
with pineapple slices and cherries.
Cover and cook on HIGH 1 hour 30 minutes or LOW 2 hours until knife
inserted in center comes comes out clean.
Sprinkle with remaining 1 tablespoon brown sugar before serving.
MARINATED GRILLED
SHRIMP
~Shared by Treva, NC
"A very simple and easy marinade that makes your shrimp so yummy you
don't even need cocktail sauce! Don't let the cayenne pepper scare you,
you don't even taste it.
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
Skewers
In a large bowl, stir together the garlic, olive oil, tomato sauce, and
red wine vinegar. Season with basil, salt, and cayenne pepper. Add
shrimp to the bowl, and stir until evenly coated. Cover, and
refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing
once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3
minutes per side, or until opaque.
CREOLE OVEN FRIED
CHICKEN THIGHS
~Shared by Treva, NC
This recipe makes a delicious spicy batch of Creole fried chicken in
the oven. Brining (soaking the chicken in salt and spice solution)
before cooking allows the chicken to absorb spices and some of the
soaking water for a moister more flavorful chicken.
4 lbs chicken thighs bone in skin removed
Seasoned Brine:
1 quart (4 cups) water
1/4 cup granulated sugar
3 Tablespoons Worcestershire sauce
3 Tablespoons Tabasco sauce (or your favorite red pepper hot sauce)
2 Tablespoons seasoning salt
1 Tablespoon garlic powder
For the seasoned brine: Whisk together the water, sugar, Worcestershire
sauce, Tabasco sauce, salt, and garlic powder in large bowl until sugar
and
seasoning salt dissolve. Add chicken to seasoned brine and refrigerate
covered for 1 to 8 hours. Don't brine longer than 8 hours or chicken
will be too salty. I usually brine about 4 hours.
Discard the seasoned brine and rinse chicken well. Pat chicken dry with
paper towels. Rinsing removes excess salt and the chicken must be dry
for dry coating mix to stick. Preheat oven to 375-F. Adjust rack to
middle position of oven.
Creole Coating:
2 cups uncrushed unsweetened corn flakes cereal (such as Kellogg's Corn
Flakes) (crushed down makes about 1 cup of coating)
2 Tablespoons flour
1 Tablespoon paprika
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/8 to 1/16 teaspoon cayenne red pepper (more or less to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1/2 to 1 teaspoon seasoning salt (more or less to taste)
aerosol cooking spray
Crush corn flakes in a 1-gallon zip lock bag with rolling pin. Don't
crush to a fine dust leave some small bits of flakes for a crispy
coating on the chicken. Mix remaining dry ingredients together in small
bowl and add to crushed corn flakes in zip lock bag. Shake to mix well.
Spray each piece of chicken on both sides with cooking spray until damp
enough for cornflake coating to stick. Place each oiled chicken thigh
one at a time into zip lock bag and coat with crushed corn flakes and
spices. Place coated thighs bone side down on baking sheet about 1 inch
apart. Sprinkle any unused crushed corn flake mixture from zip lock bag
over chicken thighs until they are all coated evenly. Spray each corn
flake coated chicken thigh on baking sheet with more cooking spray just
to slightly moisten coating. Be careful not to rinse off coating with
the spray. Bake on middle rack of oven at 375-F for 30 to 45 minutes or
until internal meat temperature reaches 175-F. If you don't have a meat
thermometer cook until juices from chicken run clear and meat near bone
is no longer pink. Do not turn thighs over during cooking or coating
may fall off.
BLUEBERRY BREAD
PUDDING
~Shared by Treva, NC
1 (16-ounce) French bread loaf, cubed
1 (8-ounce) package cream cheese, cut into pieces
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1/4 cup maple syrup
1 (10-ounce) jar blueberry preserves
Arrange half of bread cubes in a lightly greased 13- x 9-inch pan.
Sprinkle evenly with cream cheese and 1 cup blueberries; top with
remaining bread cubes. Whisk together eggs, 4 cups milk, sugar, butter,
and maple syrup; pour over bread mixture, pressing bread cubes to
absorb egg mixture. Cover and chill 8 hrs. Bake, covered, at 350F for
30 mins. Uncover and bake 30 more mins or until lightly browned and
set. Let stand 5 mins before serving. Stir together remaining 2 cups
blueberries and blueberry preserves in a saucepan over low heat until
warm. Serve blueberry mixture over bread pudding.
BLT DIP
~Shared by Treva, NC
1 cup (8 ounce) sour cream
1 cup mayo
1 cup (4 ounces) shredded cheddar cheese
1 cup seeded tomatoes
6 bacon strips, cooked and crumbled
2 tablespoons chopped green onion (optional)
Mix sour cream, mayo, cheese, tomatoes, bacon and 1 tablespoon of
onions. Refrigerate until serving time. Garnish with green onions if
desired. Serve with crackers or chips.
CAJUN CHICKEN WITH
RICE
~Shared by Treva, NC
Prep Time: 10 min.
Cook Time: 25 min.
Stand Time: 5 min.
6 skinless, boneless chicken breast halves (about 1 & 1/2 pounds)
Cajun seasoning
1 tablespoon olive oil
1 1/2 cups water
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
1 cup fresh or frozen broccoli florets OR frozen peas and carrots
1 cup grated Cheddar cheese (about 4 ounces)
1. Season the chicken with the Cajun seasoning. Heat the oil in a
12-inch nonstick skillet. Add the chicken and cook for 10 minutes or
until well browned on both sides. Remove the chicken from the skillet.
2. Add the water and soup to the skillet. Stir in the rice and
broccoli and heat to a boil. Return the chicken to the skillet.
Reduce the heat to low. Cover and cook for 5 minutes or until the
chicken is cooked through. Top with the cheese. Cover and
cook until the cheese is melted. Let stand, covered, for 5 minutes.
Makes: 6 servings.
Tip: Purchased seasoning blends often contain high amounts of salt.
Before purchasing Cajun seasoning for this dish, check labels to make
sure salt isn't the first ingredient listed.
PEACHES & CREAM
CAKE
~Shared by Treva, NC
3/4 c. Self-rising flour
1 pkg. Cheesecake or vanilla instant pudding mix (3.4 ounce)
3 tbsp. Butter, softened
1 egg
1/2 c. Milk
1 lg (about 28 ounces) can sliced peaches, drained
8 oz. Cream cheese, softened
1/2 c. Sugar
1/4 teaspoon cinnamon mixed with 1 & 1/2 teaspoons sugar
Mix together first 5 ingredients. Spread in lightly greased (deep) pie
plate or casserole. Arrange peaches over batter. Beat the cream cheese,
sugar and 3 tablespoons peach juice for about 2 minutes. Spread over
peaches, leaving a 1-inch border. Sprinkle cinnamon-sugar over cream
cheese mixture. Bake for 35 to 45 minutes in 350 degree preheated oven.
Cool and refrigerate.
CHICKEN CAESAR PASTA
~Shared by Treva, NC
1 pound dry penne pasta
1 tablespoon butter
6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (8 ounce) bottle Caesar salad dressing
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
1 head romaine lettuce - rinsed, dried and shredded
1 large tomato, chopped
Bring a large pot of lightly salted water to a boil. Add penne pasta
and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a
large skillet over medium heat. Add chicken, pepper and salt. Cook 10
minutes or until chicken is cooked through. Remove skillet from heat.
In a bowl, mix together salad dressing, vinegar and cheese. Toss
together pasta, chicken, lettuce, and dressing mixture. Place in large
serving bowl, and sprinkle with tomato. Garnish with croutons and
Parmesan curls, if desired.
CHOCOLATE SNOWBALLS
~Shared by Treva, NC
Bake at 375 degrees for 12 minutes
1 cup of butter
1/2 cup of sugar
1 tsp.vanilla
2 cups flour
1 cup chopped nuts
Hershey Kisses
Powdered sugar
Combine first five ingredients and mix until creamy.
Using about 1 tblsp dough, wrap around Hershey kiss.
Place on lightly greased cookie sheet. Bake for 12 minutes.
When baked and cooled - roll in powdered sugar.
PASTA JAMBALAYA
~Shared by Treva, NC
8 oz. Penne, Mostaccioli or other medium pasta shape, uncooked
2 tbsp. margarine
6 oz. uncooked boneless chicken breast, sliced into thin strips
12 shrimp (21 to 25), peeled and deveined
4 oz. thinly sliced andouille sausage
1 tbsp. garlic, chopped
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cup chopped tomatoes
1/2 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. thyme leaves
1/4 tsp. oregano leaves
1/2 tsp. paprika
1 tbsp. tomato paste
1 cup chicken broth, skimmed of fat
2 tbsp chopped parsley
Cook pasta according to package directions; drain. Melt 2 tablespoons
margarine in a large sauté pan over medium-high heat and add chicken
and shrimp. When chicken and shrimp are partially cooked, add sausage,
garlic, chopped vegetables, salt, black and cayenne peppers, thyme,
oregano and paprika. Cook for several minutes until vegetables are
partially cooked. Add tomato paste and stock. Bring to a boil and
reduce until sauce is fairly thick. Remove the parsley and the two
cooked pastas and mix thoroughly or pour sauce directly over the hot
pasta.
Topping:
1/2 cup chopped nuts
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter
Beat the eggs, oil and sugar together. Add the flour, baking soda,
baking powder, salt and cinnamon. Add the vanilla, zucchini and nuts.
Put in a buttered 9-by-13-inch pan. Mix together the topping
ingredients and sprinkle over the top. Bake 50 minutes at 350 degrees
F.
Makes 12 servings.
GREEN TOMATO PIE
~Shared by Treva, NC
5 green tomatoes, chopped
1 & 1/2 cups white sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie ( I use store bought pie
crusts)
Preheat oven to 350 degrees F (175 degrees C). Place diced green
tomatoes and vinegar in a large bowl. In a medium bowl, mix together
sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes
and toss to coat evenly. Pour into pie crust and cover with criss-cross
lattice crust. Bake at 350 degrees F (175 degrees C) for 30 to 35
minutes, until bubbly and crust is brown.
Bring the wine to a boil in a small saucepan. Meanwhile, melt the
butter in a medium saucepan over medium low heat. Whisk in the flour,
and cook for about 5 minutes, stirring constantly to avoid sticking and
burning. Once the flour is cooked, stir the wine into the flour mixture
slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere,
Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer
cheese mixture to fondue pot. Keep warm over low flame.
BJ'S PIZZA GRILL AND
BREWERY CAJUN OR
BLACKENING SPICE
1 medium onion sliced
1 garlic clove peeled and sliced
1/3 C. water
1/3 C. white wine vinegar
2 T. reduced sodium soy sauce
1/2 t. coarsely ground pepper
1 beef flank steak (1 lb)
1/2 C. crumbled blue cheese
In a large resealable plastic bag, combine the first 6 dry
ingredients. Add the steak; seal bag and turn to coat.
Refrigerate overnight, turning occasionally.
Drain and discard marinade. Coat grill rack with cooking spray
before starting the grill. Grill covered over medium hot heat for
5-7 minutes on each side or until meat reaches desired doneness.
Let stand for 5 minutes; thinly slice across the grain. Sprinkle
with blue cheese.
1/2 C. red wine vinegar
1/2 C. soy sauce
2 T. lemon juice
1 T. brown sugar
1 T. Worcestershire sauce
2 garlic cloves minced
1/4 t. onion powder
2 lb. boneless chuck steak
In a large resealable plastic bag combine the first 7
ingredients. Add the beef, seal bag and turn to coat.
Refrigerate for 8 hours or overnight.
Drain and discard marinade. Grill steak covered over medium heat
for 8-10 minutes on each side or until meat reaches desired doneness
(for medium-rare, a meat thermometer should read 160, well done,
170). Let stand for 10 minutes before slicing.
1 cup unsalted butter
1/2 (16 ounce) package phyllo dough
2 cups chopped pecans
1 1/2 tablespoons whole cloves
1 1/2 cups water
1/3 cup white sugar
1 cinnamon stick
1 cup honey
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Melt the butter over low
heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch
baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough
to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3
more sheets of dough, brush generously with the melted butter, and
sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan
layers until pan is 3/4 full. With a sharp knife, score phyllo dough to
form diamonds. Press a clove at each end of the diamonds. Pour
remaining butter over the dough. Bake 45 to 50 minutes in the preheated
oven, until golden brown. Meanwhile, combine the sugar, water and
cinnamon stick in a medium saucepan, and bring to boil, stirring
constantly. Simmer for 10 minutes. Add the honey and simmer for 2
minutes longer. Remove from heat and discard cinnamon stick. Pour honey
mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
Pour honey mixture over hot baklava. Let cool on wire racks. Cut into
diamonds.
1 C. water divided
1/2 C. soy sauce
2 T. lemon juice
2 T. canola oil
1 T. brown sugar
1 t. garlic powder
1 t. pepper
6 bone in country style pork ribs
In a small bowl combine 1/2 C. water, soy sauce, lemon juice, oil,
brown sugar, garlic powder and pepper. Cover and refrigerate 1/2
C. mixture for basting. Pour remaining mixture into a large
resealable plastic bag; add the ribs. Seal bag and turn to
coat. Refrigerate for 8 hours or overnight.
Drain ribs and discard marinade; place ribs and remaining water in a 3
qt. microwave safe dish. Cover and microwave on high 20-25
minutes or until meat is tender.
Coat grill with cooking spray before starting the grill. Drain
ribs. Grill ribs covered, over medium heat 8-10 minutes or until
browned turning occasionally and basting with reserved marinade.
1 (4 pound) whole chicken, cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
3 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 teaspoon ground black pepper
oil for frying
In a large resealable plastic bag, combine chicken, buttermilk and
salt. Refrigerate for 8 hours or overnight. Heat oil in deep-fryer to
375 degrees F (190 degrees C). In a large resealable plastic bag,
combine flour, Italian dressing mix, poultry seasoning, salt and
pepper. Remove chicken from buttermilk, and coat well with flour
mixture. Let set on a plate for about 10 minutes. Fry in hot oil until
meat is no longer pink, and breading is golden brown, about 20 minutes.
Drain on paper towels.
2 cups cooked, cubed chicken meat
1 cup diced celery
1 cup frozen green peas
1 (5 ounce) can water chestnuts, drained and chopped
1/2 cup toasted and sliced almonds
2 cups chopped red bell pepper
1/4 cup chopped onion
2 tablespoons chopped pimento peppers (optional)
2 tablespoons white wine
1 1/2 teaspoons lemon juice
1/2 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 slices white bread, cut into cubes
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C). In a large
heat-resistant bowl combine the chicken, celery, peas, water chestnuts,
1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon
juice. Mix all together. In a saucepan heat the milk and soup over low
heat, stirring. Pour soup/milk mixture into bowl containing chicken
mixture and mix well. Pour this mixture into a lightly greased 9x13
inch baking dish. Top with bread crumbs. Bake casserole in the
preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and
bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top
and serve.
1 (16 oz.) can creamed corn
1/2 c. milk
1 c. Bisquick
1 egg, beaten
2 tbsp. butter, melted
2 tbsp. sugar
8 oz. Monterey Jack cheese
Instructions
Mix all but cheese. Pour half into greased baking dish. Slice cheese
and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30
minutes at 400 degrees. Share this recipe with a friend In order to
share this corn casserole recipe with a friend, simply enter their
email address below as well as your name so your friend knows who sent
them this recipe.
2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4 eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup salsa (optional)
Heat oil in a small skillet over medium-high heat. Fry tortillas one at
a time until firm, but not crisp. Remove to paper towels to drain
grease. Meanwhile, combine the refried beans and butter in a
microwave-safe dish. Cover, and cook in the microwave until heated
through. When tortillas are done, fry eggs over easy in the skillet.
Add more oil if the tortillas have absorbed it all. Place tortillas
onto plates, and spread a layer of beans on them. Top with cheese, a
fried egg, crumbled bacon and if desired, salsa.
1 (16 ounce) package angel hair pasta
1/4 cup extra virgin olive oil, divided
2 cloves garlic, minced
1 pound fresh asparagus spears, trimmed and chopped
2 cups grape tomatoes, halved
1 (14.5 ounce) can chicken broth
1 teaspoon dried dill weed
freshly ground black pepper to taste
2 avocados - peeled, pitted, and mashed
1/2 lime, juiced
1/2 teaspoon garlic powder
1 cup shredded queso asadero (white Mexican cheese)
Bring a large pot of lightly salted water to a boil. Add angel hair
pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1
tablespoon of olive oil to prevent stickiness., Heat the remaining 3
tablespoons olive oil in a skillet over medium heat, and cook the
garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to
coat. Pour in the broth, and continue cooking uncovered 10 minutes, or
until the asparagus is tender, but still bright green. Place the pasta
in a large bowl, and toss with the asparagus and tomato mixture. Season
with dill and pepper. In a separate bowl, mix the avocados, lime juice,
and garlic powder together until blended. Serve pasta with a dollop of
the avocado mixture, and top with shredded cheese.
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for posting. Thanks!
Heart
Healthy
SOUTHWESTERN BLACK BEAN SALAD
~Shared by Maggie,
TX
1 15.5 oz can black beans, rinsed and drained
9 oz frozen (or canned) corn, thawed
1 tomato, chopped
1 avocado, chopped
1/4 cup red or white onion, diced
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro, chopped
salt and fresh ground pepper
Mexican chili powder, a few pinches
Combine beans, corn, tomato, onion, scallion, cilantro, chili powder,
salt and pepper. Mix with lime juice and olive oil. Marinate in the
refrigerator 30 minutes. Add avocado before serving.
Servings: 12
Size: 1/2 cup
Calories: 106, Old Points: 2.5 pts, Points+: 3 pts Calories:
105.9, Fat: 6.0 g, Protein: 3.2 g , Carb: 13.0 g, Fiber: 3.6
g Sugar: 1.2 g Sodium: 137.8 mg
Source: SkinnyTaste.com
RED GRAPE AND TURKEY
SALAD
~Shared by Treva, NC
Yield: 4 servings
2 teaspoons olive oil
1 pound boneless, skinless turkey filets, cut into 2-inch cubes (or 2
cups cooked turkey)
1 cup halved red grapes
1/2 cup diced celery
1/4 cup toasted walnuts
3/4 cup low-fat mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt and pepper to taste
In a medium skillet over medium-high heat, heat the oil. Add the turkey
and saute for 5-6 minutes until turkey is cooked through. Set aside. In
a medium bowl, combine the red grapes, celery, and walnuts. Add the
turkey to the bowl. In a small bowl, whisk the mayonnaise with the
lemon juice, lemon zest, Dijon mustard, salt, and peppers. Fold
dressing into turkey grape salad. Refrigerate, covered, for 1/2 hour.
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Diabetic
Choices
GRILLED ORANGE-MUSTARD CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4 Servings
Serving Size: 1/2 chicken breast plus 2 orange wedges
Ingredients
- 4 skinless chicken breast halves, OR 4 skinless leg quarters
(about 1-3/4 pounds)
- 1/2 cup orange juice
- 1/4 cup orange-flavored liqueur
- 1 tablespoon plus 1 teaspoon grainy Dijon mustard
- 2 tablespoons chipped fresh thyme leaves, OR 1 teaspoon dried
thyme
- 2 cloves garlic, minced
- 1 medium orange, peeled and cut into 8 wedges
Directions
Place chicken in a shallow glass dish or plastic bag.
To make the marinade, combine the remaining ingredients except the
orange wedges in a small bowl; pour over the chicken. Cover and
refrigerate at least 1 hour. Drain the chicken, reserving the marinade.
Preheat a grill or the broiler.
Grill over medium coals, covered with foil or with a grill cover, or
broil 4 to 5 inches from the heat source 5 minutes per side, or until
the chicken is cooked through, basting often with the marinade.
(Discard any remaining marinade. Do not pour it over the cooked
chicken.)
Garnish the chicken portions with orange wedges at serving time.
Nutritional Information Per Serving: Calories: 175; Protein: 26 g;
Sodium: 93 mg; Sugars: 9 g; Carbohydrates: 10 g; Cholesterol: 69 mg;
Fiber: 1 g; Fat: 3 g Exchanges: 1/2 Fruit, 4 Very Lean Meat
PINEAPPLE LIME SORBET
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Ingredients
- 1-1/2 cups pineapple puree
- 2 teaspoons grated lime or lemon zest
- 3/4 cup freshly squeezed lime or lemon juice
- 1/4 cup water
- Thin slices lime or lemon
Directions
In a bowl, stir together pineapple puree,
lime zest and juice, water and, if desired, sugar.
In an ice cream maker, freeze according to manufacturer's directions.
Divide among 4 individual dessert dishes. Serve garnished with thin
slices of lime.
Nutritional Information Per Serving: Calories: 38; Protein: 1 g;
Sodium: 1 mg; Carbohydrates: 11 g; Cholesterol: 0 mg; Dietary Fiber: 1g
Exchanges: 2/3 Fruit
- 1 beef top sirloin or beef shoulder center (ranch) steak, cut
1-inch thick
- 1 teaspoon garlic-pepper seasoning
- Fresh basil leaves (optional)
Caramelized Onion Relish Ingredients:
- 2 tablespoons olive oil
- 1 large red onion, sliced
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers
in water 10 minutes; drain.
To prepare Caramelized Onion Relish, heat olive oil in a large nonstick
skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or
until tender and beginning to brown, stirring occasionally. Stir in
balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid
evaporates and onion mixture browns and thickens, stirring
occasionally. Remove from heat and season with salt and pepper; keep
warm.
Cut beef steak into 1-1/4 inch pieces. Season meat with seasoning
blend. Thread 3 beef pieces onto each skewer, leaving small spaces
between pieces. Place kabobs on rack of broiler pan so surface of beef
is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare
(145F) to medium (160F) doneness, turning once.
Serve kabobs with relish. Garnish with basil leaves, as desired.
Cook's Tip: To grill, place kabobs on grid over medium, ash-covered
coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated
gas grill, covered, 7 to 9 minutes) for medium rare (145F) to medium
(160F) doneness, turning occasionally.
- 4 large ripe peaches
- 2 cup plus 2 tablespoons raspberries
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons non-fat dry milk powder plus water to make 1/4
cup
- 1 tablespoon unsweetened grape juice
Directions
Blanch peaches by dropping them in boiling water for 30 seconds.
Remove, run under cold water and peel off skins. Cut in half, discard
pits and place 2 peach halves on each of 4 individual dessert dishes.
Puree raspberries with remaining ingredients, reserving 2 tablespoons
of berries for garnish.
Spoon puree over peaches, top with berries and serve cold.
Nutritional Information Per Serving: Calories: 112; Protein: 5 g;
Sodium: 50 mg; Carbohydrates: 18 g; Cholesterol: 10 mg; Fat: 3 g
Exchanges: 1 Fruit, 1 Milk
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For
Two
TUSCAN SHRIMP SALAD
WITH TOAST POINTS
~Shared by Treva, NC
Prep: 10 minutes
Chill: 30 minutes
Serves: 2
Shrimp and diced tomato are tossed with a balsamic vinaigrette as a
sophisticated topping for salad greens.
2 tablespoons lowfat balsamic vinaigrette salad dressing
1/4 cup each chopped fresh parsley and basil
1 teaspoon minced garlic
4 ounces thawed frozen cooked deveined medium shrimp (about 12)
1/2 cup chopped plum tomato
2 cups mixed salad greens
2 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted and cut
diagonally into quarters
Stir the dressing, parsley, basil and garlic in a medium bowl.
Add the shrimp and tomatoes and toss to coat. Cover and
refrigerate for 30 minutes.
Arrange the salad greens on 2 plates. Divide the shrimp mixture
between the plates.
Tuck 4 bread quarters, point-side-out, around the greens on each plate.
Tip: Also delicious with Pepperidge Farm® 100% Natural Nine Grain Bread.
Using Nutritional Values per Serving: Calories 212, Total Fat 4g,
Saturated Fat 1g, Cholesterol 111mg, Sodium 439mg, Total Carbohydrate
24g, Dietary Fiber 5g, Protein 17g, Vitamin A 41%DV, Vitamin C 41%DV,
Calcium 11%DV, Iron 22%DV
Source: Campbell's Kitchen
BREAKFAST CASSEROLE
~Shared by Maggie,
TX
2-4 Servings
Prep: 20 min.
Bake: 30 min.
Ingredients
2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Directions
Remove crusts from bread; cut bread into 1-in. cubes. Place in a
greased 8-in. square baking dish.
In a small skillet, brown the sausage over medium heat until no longer
pink; drain. Sprinkle the sausage and cheese over bread cubes.
In a small bowl, whisk the eggs, milk, mustard, salt and pepper. Pour
over the sausage and cheese. Bake at 350° for 30 minutes or until
puffed and golden.
Nutrition Facts: 1 serving (1 slice) equals 293 calories, 21 g fat (9 g
saturated fat), 203 mg cholesterol, 610 mg sodium, 11 g carbohydrate,
trace fiber, 15 g protein.
Source: Taste of Home
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Publisher's
Choice
PINEAPPLE-GLAZED HAM WITH HORSERADISH
SOUR CREAM
Serves: 8 to 10
Prep time: 20 minutes
Grilling time: 2-1/2 to 3 hours
Special equipment: large disposable foil pan, instant-read thermometer
Ingredients
1 bone-in, fully cooked smoked ham, preferably from the butt end, 8 to
10 pounds, any tough outer skin removed
Glaze
2 tablespoons unsalted butter
1/2 cup fresh pineapple juice
2 tablespoons white wine vinegar
2 tablespoons packed golden brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon Chinese five spice
1/4 teaspoon freshly ground black pepper
Allow the ham to stand at room temperature for 30 minutes to 1 hour
before grilling.
Prepare the grill for indirect cooking over medium-low heat (about
325°F).
In a medium saucepan over medium-high heat, melt the butter and cook
until it begins to brown, 2 to 4 minutes. Immediately add the remaining
glaze ingredients. Lower the heat to a simmer and cook for 5 to 10
minutes, stirring occasionally. Remove the pan from the heat and set
aside.
Score the ham in a large crisscross pattern about 1/2-inch deep on all
sides except for the cut side. Place the ham, cut side down, in a large
disposable foil pan. Pour the glaze around the ham and into the pan.
Cover the ham snugly with aluminum foil, crimping the foil around the
rim of the pan. Cook the ham over indirect medium-low heat, with the
lid closed, for 1-1/2 hours. Meanwhile, make the sauce.
In a small nonreactive bowl whisk the sauce ingredients. Cover and
refrigerate until ready to serve. (The sauce can be made up to 1 day in
advance and refrigerated, covered, until serving time.)
After 1-1/2 hours of cooking, remove the foil from the ham (but save
the foil for later) and quickly spoon some of the glaze over the meat.
Continue cooking, with the lid closed, until an instant-read
thermometer inserted into the thickest part of the ham (not touching
the bone) registers 120°F, 1 to 1-1/2 hours more, spooning the glaze
over the ham every 20 minutes or so. If the glaze gets too dark, cover
the ham loosely with the saved aluminum foil for the remainder of the
cooking time. Carefully transfer the ham in the pan onto a sheet pan.
Tent the ham loosely with foil. Let rest for 15 to 30 minutes.
Cut the ham into thin slices. If desired, drizzle some of the glaze
over the slices. Serve the ham warm with the sauce on the side. The ham
is also delicious piled high on Hawaiian dinner rolls with some of the
sauce spread on one or both sides of the rolls.
5 hard boiled eggs
1 scallion, finely chopped
3 tablespoons finely chopped dill pickle
1/4 cup mayonnaise
salt & pepper, to taste
2 teaspoons hot sauce + more for garnish
2 tablespoons blue cheese crumbles
parsley, for garnish
Directions:
Slice each egg down the center lengthwise and remove cooked yolks to a
bowl. Mash cooked yolks with chopped scallion, pickle, mayonnaise,
salt, pepper and hot sauce. Spoon filling back into whites and top with
blue cheese, more hot sauce and parsley. Refrigerate until ready to
serve.
Source: Lauren's Latest
DOUBLE CRUNCH HONEY
GARLIC CHICKEN
BREASTS
(We served this
with rice; it was
delicious! ~Maggie)
4 large boneless chicken breasts
Place the chicken breasts between 2 sheets of plastic wrap and using a
meat mallet, pound the meat to an even 1/2 inch thickness.
Alternatively, you can slice the breasts by placing them flat on a
cutting board and using a very sharp knife to slice them into halves
horizontally.
NOTE: This flour and spice dredge mix is sufficient for two batches of
this chicken recipe. You can store the leftover mix in a Ziploc bag in
the freezer for the next time you make this recipe... and there will be
a next time.
Make an egg wash by whisking together:
4 eggs
8 tbsp water
Season the chicken breasts with salt and pepper, then dip the meat in
the flour and spice mixture. Dip the breast into the eggwash and then a
final time into the flour and spice mix, pressing the mix into the meat
to get good contact.
Heat a skillet on the stove with about a half inch of canola oil
covering the bottom. You will want to carefully regulate the
temperature here so that the chicken does not brown too quickly. The
thinness of the breast meat practically guarantees that it will be
fully cooked by the time the outside is browned. I find just below
medium heat works well. I use a burner setting of about 4 1/2 out of 10
on the dial and fry them gently for about 4 or 5 minutes per side until
golden brown and crispy.
Drain on a wire rack for a couple of minutes before dipping the cooked
breasts into the Honey Garlic Sauce. Serve with noodles or rice.
Honey Garlic Sauce
In a medium saucepan add:
2 tbsp olive oil
3 – 4 cloves minced garlic
Cook over medium heat to soften the garlic but do not let it brown.
Add:
1 cup honey
¼ cup soya sauce (low sodium soya sauce is best)
1 tsp ground black pepper
Simmer together for 5-10 minutes, remove from heat and allow to cool
for a few minutes. Watch this carefully as it simmers because it can
foam up over the pot very easily.
You don't have to wait for Easter to enjoy your favorite holiday candy!
Ingredients
1/2 cup corn syrup
1/4 cup butter, softened
1 tsp vanilla extract
3 cup powdered sugar
pinch of kosher salt
1 Tbsp milk
yellow food coloring
16 oz milk chocolate, melted
Instructions
In mixer, beat the butter and corn syrup together. Add vanilla,
powdered sugar, salt and milk. Beat until smooth. Remove 2/3 of mixture
to separate bowl, beat in several drops of yellow food coloring to
remaining mixture.
Line a 9-inch square baking dish with parchment paper. Melt chocolate
according to package directions. Pour half of chocolate in pan to cover
the bottom of dish. Spread white layer over chocolate. Drop yellow
layer over the white layer, spreading gently with a knife. Pour
remaining melted chocolate over, spreading evenly. Refrigerate until
chocolate hardens, about 30 minutes. Cut into squares, store in covered
container in refrigerator.
2 large tomatoes, cored and roughly chopped
2 large shallots, peeled and roughly chopped
2 cups long grain rice (such as basmati), rinsed and drained
1/4 cup olive oil
6 cloves garlic, minced
2-3 large jalapeño peppers, washed and minced
2 1/4 cups chicken or vegetable stock
2 tablespoons tomato paste
1 teaspoon kosher salt
cilantro, for garnish
Instructions
Preheat your oven to 325 degrees F. Core and quarter your tomatoes,
roughly chop your shallots, and add them to your food processor.
Process your tomatoes and shallots until pureed and smooth, about 30
seconds. Set aside.
In a large, heavy bottomed pot, add your 1/4 cup of olive oil and heat
over medium-high heat. Rinse your rice in a mesh sieve with cold water
until the water runs clear, then shake out as much excess water as
possible. Add the rice to the pot and cook, stirring often, until the
rice is golden and lightly toasted. Add in the minced garlic and
jalapeño peppers, and stir for 5 minutes or so, until fragrant. Add in
the pureed tomatoes and shallots, stock, tomato paste, and salt. Stir
to combine and bring to a boil.
When the mixture is boiling, stir to be sure nothing is burning to the
bottom, then cover and place in the 325 degree F oven for 15 minutes.
Remove the rice from the oven, stir, and return to the oven for another
15-20 minutes, until cooked and tender. Taste, adjust seasonings as
needed, and serve with some fresh cilantro and lime wedges.
1 1/2 pounds uncooked large shrimp
3 tablespoons soy sauce
2 tablespoons chili sauce
2 teaspoons sesame oil
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sugar
2 tablespoons olive oil
4 cloves garlic, crushed or finely chopped
1 pinch freshly-ground black pepper
1 scallion, thinly sliced
Peel the shrimp, leaving the tail segments intact. Devein the shrimp if
you choose. In a small bowl, mix together the soy sauce, chili sauce,
sesame oil, rice wine, and sugar and set aside. In a wok or large pan,
heat the olive oil over medium-high heat. Stir-fry the garlic until
fragrant, about 30 seconds. Add the shrimp and cook until both sides
are pink, about 2 minutes on each side. Add the sauce mixture and stir
so the shrimp is fully coated. Season with black pepper. Remove from
the heat and garnish with chopped scallions. Serve with rice or
vegetables.
1 c. walnuts
1/2 c. sugar
3-4 c. fresh mixed greens (or about 1 bag)
1/2 c. grapes, sliced in half
1/2 c. crumbled Gorgonzola cheese
Balsamic vinaigrette
Instructions
Place walnuts and sugar in a skillet over medium heat, stirring
constantly until the sugar dissolves into a light brown liquid and
evenly coats the walnuts. Remove walnuts from skillet, and spread them
out on a sheet of aluminum foil to cool. Place mixed greens in a bowl
or on individual plates and sprinkle with grapes, Gorgonzola, and
candied walnuts. Add balsamic vinaigrette to taste.
Directions:
Brown ground beef in a skillet, then add taco seasoning (according to
package directions). Set aside.
Bake the corn tortillas in the oven at 400 degrees for a couple of
minutes, until they are golden and crunchy.
Microwave the flour tortillas, one at a time (because they cool off
quickly), for about 10 seconds to warm them up; this will make wrapping
easier. You could also warm them up in the oven; just wrap them in
aluminum foil and heat them up for about 10 minutes at 350 degrees.
Lay out the flour tortilla. Spoon some of the seasoned beef into the
center of the tortilla. Top with some nacho cheese, or shredded cheese.
Place the crunchy corn tortilla on top of the cheese/beef; spread a
dollop of sour cream on top of it, then toss on some diced tomatoes and
shredded lettuce.
Starting with the bottom of the tortilla, fold the edge up to the
center. Continue doing this in a clockwise or counter-clockwise
movement until all of the tortilla is folded over, and the filling is
entirely enclosed. If your filling isn't entirely enclosed and you have
an open spot, simply cut out a circle from another flour tortilla and
place it on the exposed area, then wrap the tortilla again.
Spray a frying pan with cooking spray. Carefully place the
Crunchwrap, seam-side down, in the pan. Press with a spatula and cook
on medium-low heat, for about 3 minutes, until the bottom is nice and
brown. Flip it over and cook for another 3 minutes. Serve.
BALSAMIC ROAST BEEF
This Balsamic Roast Beef Recipe is simple and delicious. You’ll
definitely want left overs of this roast beef recipe for all those
scrumptious leftover meals!
Prep time 5 mins
Cook time 4 hours
Total time 4 hours 5 mins
Serves: 6-8
Ingredients
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped
Instructions
Place roast beef into the insert of your slow cooker. In a 2-cup
measuring cup, mix together all remaining ingredients. Pour over roast
beef and set the timer for your slow cooker. (4 hours on High or 6-8
hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a
serving dish. Break apart lightly with two forks and then ladle about ¼
– ½ cup of gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for
another use.
Notes
If you prefer a more pronounced flavor, once the roast beef has been
removed, use a fat separator on the gravy and then pour the gravy into
a saucepan over medium heat. Simmer until the gravy has reduced by half.
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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