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Publisher's
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Good morning and welcome to your A to
Z Recipes Newsletter. I am delighted to be back here with y'all
today. Lately, my plate has been full but not to worry. I know that God
never brings anything to me that I cannot get through. And I also
believe that trials make me stronger. Mine are miniscule compared to
many, so complaining is not on the menu for me. I am grateful. Living
with gratefulness in my heart is far easier than whining with an
outstretched hand. I was born with everything I need to tackle anything
sent my way.
The issue today is a whopper for a regular issue as we have lots to
catch up on here. I'm grateful to those of you who continued to send
recipes my way even though I was not sending any to you. What great
friends you are! We have lots to share and plenty to make you think,
laugh and cook.
The new Monthly Theme topic
is Sandwich
Recipes which will run for two months. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again 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
Home cooking. Where many a man thinks his wife is.
~Jimmy Durante
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
GOD HAS A SENSE OF HUMOR
~Shared by Charlie J., Mobile, AL
A woman received a call that her daughter was sick.
She stopped by the pharmacy to get medication, got back to her car and
found that she had locked her keys inside.
The woman found an old rusty coat hanger left on the ground.
She looked at it and said "I don't know how to use this."
She bowed her head and asked God to send her HELP.
Within 5 minutes a beat up old motorcycle pulled up.
A bearded man who was wearing an old biker skull rag.
The man got off of his cycle and asked if he could help.
She said: "Yes, my daughter is sick. I've locked my keys in my car. I
must get home. Please, can you use this hanger to unlock my car?"
He said "Sure." He walked over to the car, and in less than a minute
the car was open.
She hugged the man and through tears said "Thank You SO Much! You are a
very nice man."
The man replied "Lady, I am NOT a nice man. I just got out of PRISON
yesterday, I was in prison for car theft."
The woman hugged the man again sobbing, "Oh, thank you God! You even
sent me a Professional!"
Is GOD Good or What!?
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?
Whisk Tea
When brewing a pitcher of iced tea, place the tea bags inside a large
wire whisk and submerge them in the water to steep. The whisk keeps the
tea bags weighted down, and makes stirring a snap. Also try placing
fruit inside the whisk for added flavor.
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:
Sandwich Recipes
Sandwich From
Wikipedia, the free encyclopedia
A sandwich is a
food item consisting of two or more slices of bread with one or more
fillings between them. Sandwiches are a widely popular type of lunch
food, typically taken to work, school, or picnics to be eaten as part
of a packed lunch. The bread can be used as it is, or it can be coated
with any condiments to enhance flavour and texture. They are also
widely sold in restaurants and cafes, served hot or cold.
Thought to be the
namesake of John Montagu, 4th Earl of Sandwich, following the claim
that he was the eponymous inventor of the sandwich.
Really? I
figure everyone knows what a sandwich is, but some of you may still
need clarification. Yes, a hot dog is a sandwich, as is a hamburger,
panini or gyro. At my house, leftovers find themselves between 2 pieces
of bread (or 2 tortillas). But we'll be looking for some more
interesting recipes for these hot summer days and evenings, as well as
breakfast. Or dessert? Hmm... Who says fruit and whipped cream between
two thin slices of angel food cake isn't a sandwich? Won't you join in
the fun by sharing your own favorite Sandwich
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 Sandwich 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
"Sandwich 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Sandwich Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
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.
There was a group of women at a seminar on how to live in a loving
relationship with your husband. The women were asked, "How many of you
love your husbands?"
All the women raised their hands.
Then they were asked, "When was the last time you told your husband you
loved him?"
Some women answered today, some yesterday, some didn't remember.
The women were then told to take their phones and send the following
text: "I love you, sweetheart."
Then the women were told to exchange phones and read the responding
text messages.
Here are some of the replies:
1. Who is this?
2. Eh, mother of my children, are you sick?
3. I love you too.
4. What now? Did you crash the car again?
5. I don't understand what you mean?
6. What did you do now?
7. ?!!???
8. Don't beat about the bush, just tell me how much you need?
9. Am I dreaming?
10. If you don't tell me who this message is actually for, someone will
die.
11. I thought we agreed we would not drink during the day.
12. Your mother is coming to stay, isn't she??
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:
POT ROAST AND GRAVY
~Shared by Sue, Northern MI
3 pounds rump roast
3 medium potatoes
3 carrots
2 tomatoes
1 onion
Salt and pepper to taste
Flour
Shortening
Salt, pepper and flour roast. Sear in heated shortening until well
browned. Add onion and about 1 cup of water; roast at 350 degrees for
about 90 minutes. Add seasoned potatoes and carrots that have been
quartered around sides of roast and quartered tomatoes on top. Roast for
another hour, adding water if necessary. Remove roast from pan and keep
warm.
Make gravy by browning 2 tablespoons of flour to juices; season with
salt and pepper. Use enough water to bring to desired thickness.
MEXICAN ROLL UPS WITH AVOCADO SAUCE
~Shared by Patricia, Mesa, AZ
8 eggs
2 tablespoons milk
1 tablespoon margarine
1 1/2 cups Monterey Jack Cheese, shredded
1 large tomato, seeded and chopped
1/4 cup fresh cilantro, chopped
8 (6 inch) corn or flour tortillas
1 1/2 cups salsa
2 medium avocados, chopped
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Preheat oven to 350 degs. Spray 9x13 dish with non stick spray. Whisk
eggs and milk in medium bowl until blended. Melt margarine in large
skillet over medium heat and add eggs. Cook and stir 5 minutes or until
eggs are set, but still soft. Remove from heat and stir in cheese,
tomato and cilantro. Spoon about 1/3 cup egg mixture down center of
each tortilla. Roll up and place seam side down in baking dish. Pour
salsa evenly over tortillas. Cover tightly with foil and bake 20
minutes until heated through.
While tortillas are cooking, place avocados, sour cream, chilies, lemon
juice, hot pepper sauce and salt in blender, run until smooth. Serve
with roll ups.
CHICKEN CRESCENT ROLLS
~Shared by Larry J., Spring Hill, TN
2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup (26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast
I boil my chicken breast then shred, roll out each individual crescent,
place about a Tbsp of shredded chicken in center and roll it up.
Bake on 350 for about 5 minutes until just starting to turn golden.
Pour Cream of chicken over the top bake an additional 10 min top with
cheddar cheese and bake for 10 more minutes.
KFC ORIGINAL RECIPE CHICKEN
~Shared by Larry J., Spring Hill, TN
1 whole chicken cut into pieces
3 Beaten eggs
4 Tbsps. oil for the coating
2 cups flour
4 Tsps. paprika
2 1/2 Tsps. salt
1 Tsp. pepper
1 Tsp. Poultry seasoning
1 Tsp. Thyme
1 Tsp. oregano
1 Tsp. tarragon
1/2 Tsp. garlic salt
1/2 Tsp. garlic salt, onion salt and celery salt
Stir together all the coating ingredients and place in a clean plastic
bag. coat each chicken piece first with beaten egg then with the flour
mixture in the bag. make sure you coat each piece completely with the
flour. heat the oil in the skillet brown the chicken in oil slowly,
uncovered. once browned, cover the skillet and keep frying on a very
gentle heat until the chicken is fully cooked. Place on paper towels to
drain off the excess oil.
QUICK CRESCENT PECAN PIE BARS
~Shared by Luanne, FL
8 oz. can Pillsbury quick crescent dinner rolls
1 egg, beaten
1/2 c. pecans, chopped
1/2 c. sugar
1/2 c. corn syrup
1 tbsp. butter, melted
1/2 tsp. vanilla
Separate crescent dough into 2 large rectangles. Press over bottom and
1/2 inch up sides of lightly greased 13 x 9 inch pan to form crust.
Seal perforations. Bake crust at 375 degrees for 5 minutes. In medium
bowl, combine remaining ingredients. Pour over partially baked crust.
Bake at 375 degrees for 18 to 22 minutes until golden brown. Cool; cut
into bars. Makes 2 dozen bars.
COFFEE MARINATED STEAK
~Shared by Luanne, FL
Coffee Marinade for Steak
Ingredients:
1 Starbucks VIA packet
3/4 cup warm water
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup brown sugar
6 cloves garlic, minced
1 tablespoon black peppercorns, crushed
2 teaspoons kosher salt
Instructions:
Dissolve Starbucks VIA in the warm water. You can also use 3/4 cup
strong brewed coffee or the equivalent amount of instant coffee used
for an 8-oz. cup mixed with 3/4 cup water. Whisk together the VIA
mixture, balsamic vinegar, olive oil, brown sugar, garlic, peppercorns
and salt. Lay steaks out flat in a rimmed dish and pour marinade over
top. Cover and refrigerate. Allow steaks to marinate for as little as
one hour or up to 8 hours, turning occasionally. Grill steaks as usual
or pan fry.
PEANUT BUTTER BARS
~Shared by Luanne, FL
This uses a cake mix, so it is fast and easy.
What You'll Need:
1 (18.25-ounce) package yellow cake mix
2 large eggs, lightly beaten
1 cup chunky peanut butter
1/2 cup (1 stick) butter, melted
1 (10-ounce) package peanut butter chips
1 (14-ounce) can sweetened condensed milk
What To Do:
Preheat oven to 350 degree F.
In a large bowl, combine cake mix, eggs, peanut butter, and butter; mix
well. Press half the mixture onto bottom of an ungreased 9- x 13-inch
pan or glass Bake 10 minutes.
Remove peanut butter base from oven, top with peanut butter chips, and
drizzle with sweetened condensed milk Crumble remaining peanut butter
mixture then sprinkle over top. Bake 25 to 30 minutes, or until golden.
Allow to cool completely then cut into bars.
Note For chocolate peanut butter bars, you can substitute chocolate
cake mix for the yellow, or chocolate chips for the peanut butter chips.
LEMON ICEBOX PIE
~Shared by Marilyn M., Canton, OH
A favorite in the South, especially as a coolant after barbecue or hot
chicken, lemon icebox pie is a tongue-teasing balance of sweet and
tart. Note that this pie, once assembled, needs several hours to chill
before being served.
3 egg whites dash cream of tartar
1 cup sugar
1/3 cup lemon juice
1 Tbsp. grated lemon peel
1 1/2 cups whipping cream
1 baked/cooled 9-inch pie shell
Whip egg whites with cream of tartar until frothy, slowly adding sugar
until soft peaks form. Still whipping, slowly add the lemon juice, then
the peel. The mixture will deflate a bit as you do this: don't worry!
In a separate bowl, whip the cream. Fold it into the lemon mixture and
spoon it into the prepared pie shell. Freeze at least 3 hours or up to
3 days.
Remove from freezer about an hour before serving. Slices should be cold
but not frozen solid.
SLICED BAKED POTATOES!!!
~Shared by Marilyn M., Canton, OH
Preheat oven to 400 degrees (Can also do in Microwave for 6 plus
minutes)
Brush both side of potato slices with butter; place them on a cookie
sheet.
Bake in the preheated oven for 30 to 40 minutes or until lightly
browned on both sides, turning once.
When potatoes are ready, top with bacon, cheese, green onion; continue
baking until the cheese has melted;
Add a dollop of sour cream when done and enjoy!
CHOCOLATE CHIP BREAKFAST COOKIES
~Shared by Marilyn M., Canton, OH
1 can Pillsbury seamless crescent dough sheet
1 (8 oz.) block cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips
Beat sugar, cream cheese and vanilla in an electric mixer on medium
speed until smooth. Unroll the dough sheet and stretch into a rectangle
shape. Spread the cream cheese mixture over the dough, leaving about a
1/2-inch gap around the edges. Roll the dough up tightly and wrap with
plastic wrap. Refrigerate for at least two hours, or overnight.
After the dough has chilled, preheat oven to 350°F. Slice the roll into
1/4-inch slices and place on a parchment-lined baking sheet. Bake for
12-14 minutes, or until golden brown on top. Eat warm or at room
temperature. Store in the refrigerator in a covered container for up to
two days.
Spray baking dish with vegetable cooking spray. Spread croutons over
bottom and set aside. Place sausage in sauté pan. Cook on medium-high
until brown, and all pink is gone. Stir frequently, breaking sausage up
into small crumbles as cooking. Drain well. Sprinkle sausage over
croutons ~ then sprinkle cheese over sausage layer. Place
mushrooms on top of cheese. In mixing bowl, combine eggs, milk and
condensed soup; mix well and pour over sausage mixture. Cover and
refrigerate at least 2 hours or overnight. Remove from refrigerator;
allow to stand for 15-20 minutes. Preheat oven to 325°F. Bake uncovered
for 55-60 minutes. Remove from oven and allow to stand for 5 minutes.
Serve hot with fresh fruit and enjoy!
FUDGY PECAN PIE BARS
~Shared by Marilyn M., Canton, OH
1 1/2 cups all-purpose flour
3/4 cup butter, softened
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon vanilla
2 eggs
1/2 cup sugar
3 Tbsp. butter, melted
2/3 cup dark corn syrup
1/2 teaspoon vanilla
2 cups chopped pecans
1/2 cup miniature semisweet chocolate chips
Heat oven to 375°F. Beat flour, 3/4 cup butter, 1/2 cup sugar, cocoa
and 1 teaspoon vanilla in large bowl with electric mixer on low speed
until crumbly. Press in bottom of ungreased 15x10x1-inch pan.
Bake 20 minutes. Meanwhile, beat eggs, 1/2 cup sugar, 3 melted butter,
corn syrup and vanilla in medium bowl with wire whisk until smooth.
Stir in pecans and chocolate chips. Spoon evenly over baked crust. Bake
about 15 minutes or until set. Cool completely, about 1
hour. For bars, cut into 8 rows by 4 rows.
BANANA BROWNIE BREAD
~Shared by Marilyn M., Canton, OH
2 very ripe bananas
1 box (1 lb 2.4 oz) Betty Crocker Original Supreme Premium brownie mix
1/3 cup butter, melted
1 egg
Heat oven to 350°F. Line loaf pan with cooking parchment paper;
spray paper with cooking spray. In medium bowl, mash bananas with fork.
Stir in brownie mix, pouch of chocolate syrup (from brownie mix box),
melted butter and egg just until moistened. Pour batter into pan. Bake
40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove loaf from pan to cooling rack. Cool completely,
about 2 hours, before slicing.
EASY CAT HEAD BISCUITS
~Shared by Marilyn M., Canton, OH
3 1/2 cups self-rising flour
1 1/4 cups buttermilk
1/4 cup oil
1/4 cup melted butter
Pinch salt (optional)
Preheat oven 500 degrees. Lightly grease baking sheet; set aside.
In a mixing bowl add flour, then buttermilk ~ then pour oil over milk.
Take a tablespoon and mix until well incorporated forming a ball. Drop
dough onto a flat floured surface using wax paper lightly sprinkled
with flour. Now sprinkle flour lightly over dough. Take hands and press
out to 1 in. in thickness. Take a large biscuit cutter and cut out
biscuits. Use excess dough by reforming into a ball and press out again
cutting till all is used. Place onto prepared baking sheet. Bake
until light brown. When removed brush tops with melted butter and
lightly sprinkle with salt. Serve hot. ~ Enjoy.
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips, melted
Additional whipped topping and chocolate chips, optional
In a large saucepan, melt butter and chocolate. Stir in sugar until
smooth. Add eggs and vanilla. Stir in flour until well blended.
Pour into a greased 9-in. springform pan. Bake at 350° for 18-20
minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in
extract and food coloring if desired. Fold in whipped topping. Spread
evenly over brownie layer. Cover and refrigerate for at least 1 hour.
Remove sides of pan just before serving. Melt chocolate chips; drizzle
over the top. Garnish with whipped topping and additional chocolate
chips if desired.
CASSEROLE QUEEN POT PIE
~Shared by Treva, NC
Total Time: 1 hr 50 min/ Prep 20 min
Inactive: 1 hr/ Cook 30 min
Yield: 6 to 8 servings
1 sheet frozen puff pastry
2 tablespoons butter
1 roasted chicken, shredded
1/4 cup chopped red sweet pepper
2 medium shallots, thinly sliced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon black pepper
2 cups milk
1 cup heavy cream
1/3 cup dry white wine
1 & 1/2 cups peas, blanched
1 & 1/2 cups carrots, blanched
2 potatoes, peeled, diced, and boiled
1 egg plus 1 tablespoon milk, for egg wash
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add
chicken, sweet pepper, and shallots and cook 5 minutes, stirring
frequently. Stir in flour, salt, tarragon, and black pepper. Add milk
and cream all at once. Cook and stir until thickened and bubbly. Stir
in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot
chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot
chicken mixture in casserole dish. Brush puff pastry with egg wash then
cut slits in the pastry to allow steam to escape. Bake in the preheated
oven for 30 to 45 minutes.
Source: www.foodnetwork.com
TACO BAKE
~Shared by Treva, NC
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 & 1/2 to 2 cups shredded Mexican cheese blend
Brown and crumble ground beef. Drain excess grease. Add in taco
seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con
queso. Give it a good stir until thoroughly combined. Preheat oven to
350F degrees. Spray an 8-inch round baking pan with nonstick cooking
spray. Layer the bottom of the pan with a flour tortilla. Now add about
1/3 of the ground beef taco filling on the the first layer. Then add
1/3 of the shredded cheese. Continue until you are done with all the
layers: another tortilla, more taco mixture, more cheese. Bake at 350F
degrees for about 15-20 minutes. Until cheese is melted and edges are
slightly golden brown. Allow to cool for a couple of minutes. Then
slice and serve. I like mine with some sour cream and diced tomatoes on
top.
BUTTERY CABBAGE WEDGES
~Shared by Treva, NC
They may sound basic, but these Buttery Cabbage Wedges taste anything
but ordinary. When you're looking for an easy appetizer recipe or
perfect side dish to accompany your meal, look no further than this
simple cabbage recipe featuring just 5 main ingredients. With a
delicious hot butter sauce topping the cabbage wedges, this is one of
those appetizer recipes that's so good you could eat it for your whole
meal. Now that's what we call a winning appetizer recipe!
1. Cook cabbage in boiling salted water until tender, about 12-15
minutes. Drain well and cut into six wedges.
2. Melt butter in saucepan. Blend in flour; add milk and cook until
thick, stirring constantly.
3. Stir in mustard and salt. Pour hot sauce over wedges and serve.
Source: Recipe Lion
CHILI'S CHOCOLATE CHIPS PARADISE PIE
~Shared by Treva, NC
A COPYCAT RECIPE
1 & 1/2 cup butter, melted
3 cups firmly packed brown sugar
6 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1 cup chopped walnuts
1 cup coconut
2 cups milk chocolate chips
caramel sauce
hot fudge sauce
more chopped walnuts (optional)
Preheat oven to 325 degrees. Grease a jelly roll pan (this is the
bakers half sheet size - it’s like 11 1/2 inch x 16 1/2 x 1 or
you could use 2 9×13 inch pans. The pie may be a little thicker
and may take a little longer to cook).
In a large bowl, combine sugar and melted butter; beat with electric
mixer. Add eggs, one at a time, and vanilla; mix well.
Combine flour and baking powder in a separate bowl. Add to the sugar
mixture; mix well.
Stir in nuts, coconut, and chocolate chips. Pour batter into
prepared pan.
Bake 40+ minutes until a toothpick inserted in the center comes out
clean.
Serve warm, or reheat individual servings in the microwave (10 seconds
for a serving). Top with ice cream drizzled with caramel sauce and hot
fudge sauce then sprinkled with chopped walnuts . Or just eat them like
a brownie or bar cookie. They are also excellent that way too.
Makes 24.
BBQ CHICKEN CORNBREAD PIE
~Shared by Treva, NC
Prep Time: 25 minutes
Cook Time: 15 minutes
1 (8.5 oz) box corn muffin mix, like Jiffy
1 egg
2 tbsp. unsalted butter, melted
3/4 cup milk
1/2 cup frozen corn kernels, thawed
For the topping:
2 tbsp. olive oil
2 large boneless, skinless chicken breasts, shredded*
3 cloves garlic, minced
1 medium onion, chopped
1 small red bell pepper, diced
Salt and pepper, to taste
1 tbsp. chili powder
1 & 1/2 tsp. ground cumin
2 tsp. hot sauce
2 tbsp. Worcestershire sauce
1 cup tomato sauce
1 & 1/2 tbsp. dark brown sugar
10 oz. shredded cheddar cheese
1. Preheat oven to 400 degrees and grease a 9" pie pan. Set aside.
2. In a medium sized bowl, combine the cornbread mix, egg, butter, and
milk. Then fold in the corn. Pour mixture into prepared pie pan and
bake for 15 minutes or until top is just about set and golden brown.
Remove from oven when it's done and set aside.
3. Meanwhile, in a medium skillet over medium-high heat, add the olive
oil and add the onion and red peppers. Cook until they're soft and then
add in the chicken and garlic and saute until fragrant. Season with
salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5
minutes then add in the tomato sauce, Worcestershire sauce, an brown
sugar. Stir to combine and reduce the heat to low. Simmer the mixture
until thickened, about 5-7 minutes.
4. Cover the cornbread pie with the chicken mixture and sprinkle lots
of cheese on top. Turn the broiler on high and put the pie back in the
oven for about 3 minutes, or until the cheese has completely melted
over top.
5. Slice into wedges and serve. You can garnish with scallions or
parsley.
* To pre-shred the chicken, boil 2 large chicken breasts until they are
cooked through then cut them in 4 pieces. Throw them in the stand
mixer with the paddle attachment and turn it on medium speed to shred
the chicken.
8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out
Mix first seven ingredients together and put into the hollowed out
bread loaf. Bake at 350 degrees uncovered for one hour. Serve with
leftover bread or chips.
CHICKEN SPAGHETTI
~Shared by Sandy, Roswell, NM
3 to 4 lb hen
12 oz spaghetti
1/4 cup fat or oil
2 medium onions
1 large green pepper, chopped
1 medium can pimiento, chopped
1 can mushrooms
4 tbls flour
Salt and pepper
2 cups milk
1 can tomatoes #303
Cheese to cover casserole
Stew hen for 3 to 4 hours. Reserve stock for spaghetti - do not
overcook spaghetti. In hot fat or oil, brown onion, green pepper,
pimiento and mushrooms. Add flour, salt and pepper and cook. Stir milk
into thick gravy; add tomatoes. Combine this mixture with spaghetti,
diced chicken and stock. Mix well. place in casserole and cover with
cheese - if desired. Bake at 350 degs for 30 minutes.
BEEF ROLLS
~Shared by Lynn, Roswell, NM
4 thin slices round steak
Salt and pepper
Mustard
4 large ham slices
1 onion, finely chopped
Sour pickles, sliced lengthwise
1 can beef bouillon, slightly diluted
4 peeled and seeded tomatoes
1 large green pepper, coarsely chopped
Heavy string or skewers
Cooking oil
Pound steak; salt and pepper and rub mustard into both sides. On each
piece of stead spread one thin slice of ham and sprinkle with onions.
Lay pickle slices across the meat. Picking up the narrowest end, roll
steak together and tie with string or secure with skewers.
Coat rolls with flour and brown evenly in small amount of oil. Add
bouillon, tomatoes, green pepper and simmer for 45-60 minutes until
meat is very tender.
CRANBERRY APPLE SALAD
~Shared by Mary, Roswell, NM
1 1/2 cups boiling water
3 oz package raspberry gelatin
2/3 cup sugar
2 tbls frozen orange juice concentrate
2 cups fresh or frozen cranberries, chopped
2 apples, chopped
1/3 cup chopped pecans
Add boiling water and sugar to gelatin; stir until dissolved. Add
orange juice and stir until well mixed. Set in refrigerator until it
begin to thicken. Add cranberries, apples and pecans. Chill.
CORN PUDDING
~Shared by Bobbie, Roswell, NM
1 No. 2 can whole or cream corn, drained
1/4 tsp. salt
1/8 tsp. pepper
3 eggs, separated
1 tsp. sugar
3 tbls melted butter
1 cup heavy milk
Paprika to taste
Combine corn, sugar, salt, egg yolks and butter. Mix. Add milk. Add
stiffly beaten egg whites. set pudding dish in pan with a little hot
water. Bake 1 hour at 325 degrees.
APPLE PUDDING
~Shared by Debbie, Roswell, NM
6 apples, peeled and sliced
1 cup sugar
1 qt milk
3 eggs
1/2 cup sugar
3 tbls flour
1 tsp. sugar
Stew apples with 1/2 cup sugar and pour in a 2 qt baking dish. Cook a
custard of milk, egg yolks 1/2 cup sugar and flour; pour over apples.
Beat whites to a stiff froth, add sugar and spread on custard. Place in
a 350 deg oven until brown.
Ingredients:
1 inch ginger, grated
3 cloves garlic, minced
1 can bamboo stalks, sliced
6 dried black fungus, soaked and sliced
6 dried shiitake mushrooms, soaked and sliced
1 block tofu, cubed
2 tablespoons chili garlic sauce
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons cornstarch + 1/4 cup water
2 quarts Chinese chicken stock (recipe below)
1 egg, beaten
Pinch of pepper
Pinch of sugar
Scallions, garnish
Cilantro, garnish
Chinese Chicken Stock:
1 chicken carcass
2 inches fresh ginger, cut into coins
6 cloves garlic, halved
6 scallions
1 medium onion, quartered
20 black peppercorns
5-6 dried red chiles
3 quarts water
Directions:
1) To make chicken stock, add all the ingredients to a large, heavy
stockpot. Bring to a simmer, then turn heat down to low.
2) Simmer, partially covered, for about 3 hours. Strain out the solids
and use the stock in the soup.
3) Add dried fungus and mushrooms to 3-4 cups boiling water. Let sit
for 20 minutes. Strain mushrooms and slice thinly.
4) Drain and chop bamboo shoots and cube tofu.
5) In a large, heavy pot, add vegetable oil, ginger, garlic, and chili
garlic sauce. Cook over medium heat until they ginger and garlic are
very fragrant, but be careful not to burn them, about 3-4 minutes.
6) Add soy sauce and rice vinegar and stir to combine.
7) Add bamboo and mushrooms.
8) Pour in chicken stock and bring to a simmer. Simmer over low heat
for 15 minutes.
9) Make a slurry with the cornstarch and water until it's a light
mixture. Slowly stir the slurry into the soup.
10) Stir in tofu and continue to simmer. Season with a pinch of sugar
and ground pepper.
11) Beat egg and drizzle egg into soup mixture.
12) Serve soup garnished with cilantro and scallions.
Chicken stock and soup basics adapted from a Tyler Florence recipe.
Chinese Chicken Stock
As with any soup, what takes this soup from just okay to excellent is
the stock. Even if you don’t make your own stock, take the time to
simmer your store-bought stock with the ingredients for the chicken
stock above. That will infuse some much needed flavor and really help
out. For me though, I just tossed a chicken carcass that I had in the
freezer in a large, heavy pot with the other stock ingredients. Simmer
for about 3 hours and you’ll have a really fantastic stock. The ginger,
scallions, and chiles give this stock a really unique flavor. Don’t
skip this step if you want a flavorful soup. Lots of good flavors in
there. Once the stock has cooled a bit, strain out the solids and use
the stock for the soup later.
Dried Mushroom City
There’s at least one ingredient in this list that you’ll need to go to
a real Asian market to find: Dried black fungus. This is kind of weird
stuff. It’s not mushrooms really, it’s just strips of black fungus. You
could leave them out if you can’t find them and just double up on the
other dried mushrooms, but they add a nice savory flavor to the soup so
try to find them. Plus, they are kind of fun to cook with. For the
dried mushrooms and fungus, soak them in boiling water for about 20
minutes. That will reconstitute them and then you can just slice them
into strips. The fungus should really expand in the water. I think they
about triple in size once they are reconstituted. These will expand by
a lot. The other ingredient that might not be familiar to you is bamboo
stalks. These have a really mild, almost sweet flavor. They come canned
and are in these funny cone shapes. They are really easy to dice up.
Starting the Soup
Once you have all the pieces for this soup, it’s pretty straightforward
to bring everything together. Start by heating the oil in a large,
heavy pot over medium heat. Then add in the garlic, grated ginger, and
chili garlic sauce. Let this cook until it’s nice and fragrant, about 3
minutes. Be careful not to burn the garlic and ginger though. Next, add
in the sliced bamboo and sliced mushrooms. The mushrooms are one of the
savory ingredients in this soup that gives it that really unique sour
and savory flavor. Don’t skimp on them! Next, add two ingredients that
bring a lot of flavor to the soup: Soy sauce and rice wine vinegar. The
rice vinegar is really important. It gives the soup more of that great
sour flavor. The Slurry Once the rice vinegar and soy sauce are added,
you can also add the chicken stock and bring the soup to a simmer. Once
it’s simmering, it’s time to thicken the soup a bit. If you’ve ever had
this soup from a takeout place, you know that it’s slightly thick and
almost glossy. Cornstarch will give you that consistency. Whatever you
do though, don’t just add cornstarch to the soup. If you do, it’ll
never dissolve all the way and just clump up. Instead, mix the
cornstarch with some water and then slowly stir that slurry into the
soup. Slurry it up! Once the slurry is added, you can also stir in your
cubed tofu. The tofu doesn’t really need to cook, but it is nice to let
it simmer for a few minutes so some of the flavors get infused. Tofu is
great in this soup.
The Final Step
The soup will be really good at this point. It won’t need any salt most
likely, but will probably benefit from a pinch of pepper and sugar. The
small pinch of sugar will balance out some of the sour flavors. As a
final step, just beat an egg until it’s scrambled and then drizzle it
into the soup pot. The egg will cook immediately and add these nice
strands of egg. Traditionally, this technique is for egg drop soup, but
I like it in this soup also. One egg is just enough. Once the egg is
added, the soup is ready to serve! I like to serve it with lots of
chopped cilantro and scallions. So good.
While some of the ingredients may be new to you, the soup itself isn’t
that hard to make. The recipe makes a ton and the soup keeps great and
is easy to reheat in the microwave or on the stovetop. As I said
though, the most important part is making sure you start with a
flavorful stock. You can use store-bought, but simmer it with the stock
ingredients to infuse flavor. Give this a shot if you’re feeling
adventurous. It was one of my favorite soups I’ve ever made.
HOMEMADE STUFFED PIZZA CRUST
~Shared by Johnny, LA
Ingredients
1 package Rapid Rise Yeast (I use Red Star)
1 Cup warm water (the temp you'd use for a baby's bath water)
1 Tablespoon sugar
3 Cups All Purpose Flour
1/2 teaspoon salt
2 Tablespoons Olive Oil
1/8 Cup corn meal
Instructions
1. In large bowl stir together flour, sugar, salt, and yeast until well
combined.
2. Pour in water and olive oil. Stir until dough sticks together.
3. Turn dough out onto floured surface and knead for 3-5 minutes, or
until it forms a smooth ball.
4. Cover dough ball with plastic wrap and let rise 15-30 minutes, until
you are ready to make your pizza.
5. Sprinkle pizza pan with 1/8 cup corn meal. Press dough into pan,
spreading as you press, until it reaches almost to the edges of pan.
Allow to rest for five minutes. Return to dough and continue pressing
until it overhangs the pan all around the edges slightly.
6. Fold over edges and press to seal to form a crust.
7. Top pizza with sauce and toppings of your choice and bake in 400
degree oven for 20-25 minutes, or until crust is lightly browned and
cheese is bubbly. If making a stuffed crust: Combine 1 cup
shredded mozzarella with 1/2 teaspoon dried Oregano and 1/4 teaspoon
dried Basil. Sprinkle around edges before step #6. Then complete step 6.
MICROWAVE PEANUT BRITTLE
~Shared by Johnny, LA
1 cup sugar
1/8 tsp salt
1/2 cup light corn syrup
1 cup unsalted peanut's
1 tsp butter or margarine
1 tsp vanilla
4 tbsp baking soda
Mix sugar,salt, corn syrup, and peanuts. Cook on high power for 4
minutes. Remove and stir. Cook 4 more minutes on high power. Add
butter, vanilla, and stir, and cook 2 more minutes on high. Add 4 tbsp
baking soda. Stir well until mixture foams and turns a golden color.
Pour onto a buttered sheet cake pan. Let cool and harden. Raise pan up
some and whack the counter to break it up.
CAJUN SHRIMP LOG
~Shared by Johnny, LA
2 cups shrimp, boiled and peeled
2 tbsp. butter, softened
6 oz. cream cheese, softened
1/2 cup shredded American cheese
1/4 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/2 tsp. hot sauce
1 tbsp. ketchup
Salt and pepper to taste
1/2 cup finely chopped pecans
1/4 cup paprika
1/4 cup parsley
Blend shrimp until chopped fine in food processor. Blend butter, cream
cheese, American cheese, Worcestershire sauce, onion powder, hot sauce,
ketchup, salt and pepper. Add shrimp to cheese mixture until well
blended. Roll into ball and then shape into a log.
On a piece of clear wrap, spread pecans, paprika, and parsley flakes,
mixing well. Roll log in nut mixture. Refrigerate for several hours
until firm.
Source: Cajun Vittles
BREAKFAST CASSEROLE
~Shared by Johnny, LA
Breakfast casserole in the crock pot! Cooks while you sleep!
Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage, maple, sage or regular sausage
Salt and white pepper
16 oz. bag shredded cheddar cheese
Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a
weird ingredient, but I've come to love (and use) this in most of my
recipes.
6. Add plenty of salt and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in
there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood
spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.
PICKLED OKRA
~Shared by Johnny, LA
Scald small okra pods in boiling water. Place pods in jar, alternating,
1 up, 1 down until jar is full.
Add with okra,
1 small pod of garlic
1 tsp mustard seed
1 tsp dill seed
2 hot peppers with holes poked in them
Bring to a boil
1 pint apple cider vinegar
1 cup water
¼ cup plain salt
Pour in jars filled with okra. Seal jars, turn jars upside down. Let
seal, then turn back with top up. Let set for 3 weeks.
BBQ BEEF ROAST
~Shared by Johnny, LA
Ingredients:
1 1/2 cups ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar or cider vinegar
2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon liquid smoke flavoring, to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
boneless chuck roast, about 4 pounds
Preparation:
Combine ketchup, brown sugar, vinegar, Dijon mustard, Worcestershire
sauce and liquid smoke in a bowl. Stir in salt, pepper and garlic
powder. Place chuck roast in slow cooker; pour ketchup mixture over the
chuck roast. Cover and cook on low for 8 to 10 hours.
Remove roast from slow cooker and shred with a fork; return to slow
cooker, stir, and continue cooking for about 1 hour longer.
SPICY CATFISH STRIPS
~Shared by Johnny, LA
2 pounds catfish fillets,
1 /8 cup each, yellow mustard and creole mustard
1 egg, beaten
1 tbsp. milk
1/2 teaspoon garlic powder
Salt to taste
Few shakes of hot sauce
1 tbsp. or more, Amazin Cajun seasoning
1/2 cup each of cornmeal and flour
1 cup vegetable oil
Wash fish and pat dry with paper towels. Sprinkle with salt and
Seasoning and cut into vertical strips. Combine mustard, egg and milk,
few shakes of hot sauce and garlic powder. Toss fish in mustard
mixture. Combine cornmeal and flour. Dredge coated fillets in cornmeal
and flour mixture. Heat vegetable oil until hot. In large cast iron
skillet, fry catfish strips until golden brown, turning once. Drain on
paper towels. Le bon manger!
THE GREATEST QUESO THAT EVER LIVED
~Shared by Johnny, LA
Ingredients
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional
Instructions
Brown ground beef or sausage (or both) in a pan over medium heat and
set aside. Cut up the Velveeta and cream cheese into cubes and place
into a crock pot. Pour in the Rotel and the cream of mushroom soup and
stir ingredients together. Place the crock pot on low setting for an
hour, letting the ingredients meld. After about 30 minutes, add the
browned meat and continue to let cook, stirring as needed.
EGG-STUFFED BAKED POTATOES
~Shared by Johnny, LA
Ingredients
baked potatoes, slightly cooled
melted butter
kosher salt and black pepper
shredded cheese (cheddar, gruyere, fontina, pepperjack, or other of
your choice)
eggs
additional fillings of your choice: sauteed vegetables, bacon or ham,
etc.
Instructions
Preheat oven to 350 degrees.
Slice a layer off the top of each potato. Use a spoon to gently
scoop out insides, leaving a thin layer of potato against the skin and
avoiding puncturing the bottom. Reserve scooped potato for
another use.
Brush inside of each potato with melted butter and sprinkle with a
little salt and pepper. Sprinkle a layer of shredded cheese into
each potato and add fillings as desired (vegetables, diced meat, etc.)
Fill each potato about 3/4 full. Crack one egg into each
potato. Sprinkle with a little more salt and pepper. Top
with additional cheese and toppings if desired.
Place potatoes on a baking sheet and cook for about 20 minutes.
Egg whites should be set and yolks soft.
Source: Recipe inspired by The Village Cook
AMAZING CARAMEL SAUCE
~Shared by Johnny, LA
1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
Melt butter in pot, mix in brown sugar, cream and salt. Cook over
medium-low heat and whisk gently for about 7 minutes or longer if you
doubled. I remove the pot from the heat, add vanilla and return to cook
for another minute or so to thicken a bit more. Take it off the stove
and pour into a jar then pop it into the fridge and VIOLA you're done!
QUINOA PILAF
~Shared by Linda H., Rosharon, TX
1 c. chicken broth
1/2 c. quinoa, rinsed
1 1/2 c. frozen peas, thawed
1/4 c. green onions, chopped
1 tomato, chopped
1/2 c. cilantro chopped
3 Tbl. lime juice
1 Tbl. soy sauce
ground pepper and Tabasco sauce to taste
Place the broth in a saucepan and bring to a boil. Add the quinoa.
Cover, reduce heat and simmer for 10 minutes or until all liquids is
absorbed. Remove from heat and set aside. Combine the peas, green
onions, tomato, and the cilantro. Add the cooked quinoa and mix well.
Add the remaining ingredients and toss well. Serve warm or cold. If
eating cold, add the peas just before serving.
Makes 4 servings, each with 120 calories and 0 grams of fat.
Source: a2Z Recipes.net
SKILLET RANCH VEGETABLES
~Shared by Linda H., Rosharon, TX
Cook carrots, squash and zucchini in oil that's been spiced up with
ranch dressing mix. You'll be able to dish out hot and hearty helpings
in minutes!
1 tablespoon olive or macadamia nut oil
1 envelope buttermilk ranch salad dressing mix
2 medium carrots,thinly sliced
2 medium yellow squash, sliced
2 medium zucchini, sliced
In a skillet, combine the oil and salad dressing mix. Add carrots; cook
over medium heat for 4-5 minutes or until crisp-tender. Add squash and
zucchini; cook 4-5 minutes longer or until all of the vegetables are
tender. Remove with a slotted spoon to serving dish.
Yield: 4 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 93 calories, 4 g fat (1 g
saturated fat), 0 cholesterol, 581 mg sodium, 14 g carbohydrate, 4 g
fiber, 3 g protein.
Source: Taste of Home
MASHED POTATOES WITH BACON &
CHEDDAR
~Shared by Linda H., Rosharon, TX
5 lb russet potatoes
10 sli bacon
8 oz cream cheese, room temperature
0.5 c unsalted butter, melted
1 c sour cream
0.25 c chives, minced
2.5 c cheddar cheese, grated
2 t kosher salt
0.5 t pepper
Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks.
Place in a large saucepan, and add enough cold water to cover by about
2 inches. Bring to a boil over medium-high heat, and reduce to a
simmer. Cook until tender and easily pierced with a paring knife, about
20 minutes. Transfer to a colander to drain; return to pan, cover, and
set aside.
Meanwhile, heat a large skillet over medium heat. Add bacon, and cook
until crisp and browned, turning once. Transfer to paper towels to
drain; let cool, and crumble into pieces.
Using a fork, mash the potatoes in pan until light and fluffy. Add the
cream cheese, butter, and sour cream, and stir until combined and
smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt,
and pepper. Stir until well combined.
Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup
cheddar cheese. Bake until top is slightly golden and potatoes are
heated through, about 30 minutes. Remove from oven; garnish with
remaining bacon. Serve immediately.
Mole is a traditional Mexican sauce that is made from onions, garlic,
chile peppers, ground nuts, spices, sunflower or soybean oils, sugar,
and occasionally a small amount of sweet chocolate. In this recipe all
the ingredients are added to the cooked chicken to create a mole-like
sauce. Serve the chicken over rice with extra sauce spooned over the
top.
6 medium chicken breast halves (about 2-1/4 pounds total)
2 tablespoons olive oil or cooking oil
1 small onion, chopped
1 clove garlic, minced
1-1/2 teaspoons chili powder
1 teaspoon sesame seed
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 small tomato, chopped
1 tomatilla, peeled and cut into wedges or 1 small tomato, chopped
1/2 cup chicken broth
1/2 cup tomato sauce
2 tablespoons raisins
2 teaspoons unsweetened cocoa powder
Several dashes bottled hot pepper sauce
Hot cooked rice
Toasted pumpkin seeds or slivered almonds (optional)
Skin chicken. In a large skillet cook chicken in hot oil over medium
heat about 10 minutes or until chicken is lightly browned, turning to
brown evenly. Add onion, garlic, chili powder, sesame seed, salt,
cumin, and cinnamon. Cook and stir for 30 seconds.
Stir in tomato, tomatilla, chicken broth, tomato sauce, raisins, cocoa
powder, and hot pepper sauce. Bring to boiling; reduce heat. Simmer,
uncovered, about 15 minutes or until chicken is tender and no longer
pink. Using a slotted spoon, remove chicken. Simmer sauce to reduce to
desired consistency (4 to 5 minutes).
To serve, spoon sauce over chicken and rice. Sprinkle with pumpkin
seeds or almonds, if desired. Makes 6 servings.
EGGNOG CHEESECAKE BARS
~Shared by Linda H., Rosharon, TX
36 servings
Crust:
1/3 cup sugar
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1/2 tsp. ground nutmeg
Filling:
1/2 cup sugar
1/2 cup eggnog, or FF Half & Half
2-8 ounce packages cream cheese, softened
3 eggs
1 Tbsp. all-purpose flour
1/8 tsp. ground nutmeg
Heat oven to 350°. Combine 1/3 cup sugar and butter in large bowl. Beat
at medium speed until creamy. Reduce speed to low; add 1 1/2 cups flour
and 1/2 tsp. nutmeg. Beat until well mixed. (Mixture will be crumbly.)
Press crust mixture onto bottom of ungreased 13x9-inch baking pan. Bake
for 15 to 17 minutes. Meanwhile, combine all filling ingredients except
nutmeg in same bowl. Beat at medium speed, scraping bowl often, until
mixture is creamy. Spread filling over hot, partially baked crust;
sprinkle with 1/8 tsp. nutmeg. continue baking for 28 to 33 minutes or
until set. Cool completely. Cut into bars with wet knife. Store
refrigerated.
1 8-ounce package brown-and-serve sausage patties
Nonstick cooking spray
1 16-ounce loaf raisin bread, cubed
6 eggs
1-1/2 cups milk
1-1/2 cups light cream or half-and-half
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
1/2 cup butter or margarine, softened
2 Tbsp. maple syrup or maple-flavored syrup
In a medium skillet brown the sausage patties on both sides over
medium-high heat. Drain off the fat; cut patties into bite-size pieces.
Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with
nonstick cooking spray. Place bread cubes in dish. Add browned sausage
pieces. In a large mixing bowl beat together the eggs, milk, cream,
vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing
bread and sausage into the egg mixture. Cover and refrigerate for 8 hrs
or overnight.
For topping, in a bowl combine brown sugar, pecans, butter, or
margarine and maple syrup. Drop by tsp.fuls over top of egg mixture.
Bake in a 350 degree F oven for 35 to 40 mins. or until a knife
inserted near center comes out clean.
1/2 cup white sugar
1 tablespoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 apple - peeled, cored and cubed
1/3 cup water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 cup finely chopped walnuts
In a small bowl, mix together the sugar, cinnamon, nutmeg and allspice.
Toss apple pieces in the mixture until well coated. In the top of a
double boiler, combine the caramel candies and water. Heat, stirring
occasionally until melted and smooth. Place walnuts onto a tray. Using
a fork or toothpick, dip apple pieces into the caramel, then drop them
into the walnuts. Roll them around until coated. Place onto a waxed
paper lined cookie sheet, and refrigerate until set, about 10 minutes.
Heat oven to 350 degrees F. Mix coconut, milk and vanilla in large
bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased
baking sheets. Press down ends of coconut with back of spoon. Bake 10
to 12 minutes or until golden brown. Immediately remove from baking
sheets. Cool completely on wire racks.
2 c Cherry tomatoes -- red and/or yellow (about 1 pound)
1/4 c Diced red onion
1 Clove garlic -- crushed
2 ts Basil Salt and pepper -- to taste
2 ts Olive oil
2 ts Red wine vinegar
1 tb Parsley
Preheat your oven to 350B0. Lightly grease a baking dish large enough
to spread the cherry tomatoes over the bottom. Stem the tomatoes and
place them in the baking dish. Sprinkle the onion, garlic, basil, and
salt and pepper over the tomatoes, then drizzle with the olive oil and
vinegar. Bake until the tomatoes are soft, 20 to 30 minutes. Garnish
with the parsley and serve warm.
To 6 egg whites beaten until stiff, add the following by spoonfuls,
beating well after each addition 6 tablespoons sugar, then add 6 yolks
of eggs (well beaten). Blend well. Cut and fold into the mixture: 6
tablespoons sifted flour. Pour into a jelly roll pan lined with greased
paper. Bake for 15 minutes at 400F. Turn out on another sheet of paper
sprinkled with sugar. Remove paper lining. Spread jam frosting over
cake and roll. Dust surface with sugar. Slice crosswise.
Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of
heavy-duty aluminum foil with cooking spray. Spread tortilla chips on
centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili
beans, chicken mixture, olives, tomatoes and cheese on chips. Wrap foil
securely around tortilla chips. Cover and grill foil packets, seam
sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until
cheese is melted.
1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced salt and ground black pepper
3/4 pound broccoli - cut into florets, stems peeled and sliced 1/4 inch
thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
1/4 cup crumbled goat cheese
1/4 cup Parmesan cheese
Heat olive oil in a skillet over medium heat. Add the onion and garlic;
cook and stir until aromatic, about 3 minutes. Stir in the carrots and
celery, season with salt and pepper, and continue cooking until the
vegetables begin to soften, about 5 minutes. Meanwhile, place a steamer
insert into a saucepan, and fill with water to just below the bottom of
the steamer. Cover, and bring the water to a boil over high heat. Add
the broccoli, recover, and steam until bright green, 4 minutes. Remove
the broccoli from the steamer and place in a 8x8 inch baking dish; set
aside. Preheat an oven to 375 degrees F (190 degrees C). Pour the can
of diced tomatoes and green olives into the skillet with the onion and
carrot mixture. Stir and cook over medium-high heat until most of the
sauce thickens, about 5 minutes. Mix in the maple syrup, season with
salt and pepper to taste, and cook and stir for 3 minutes. Pour the
sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute
the goat cheese and Parmesan cheese over the broccoli and sauce. Bake
in preheated oven until the cheese begins to brown, about 20 minutes.
This dense rich chocolate pudding cake can be made in two delicious
flavors.
Prep: 15 min - Bake: 35 min - Stand: 15 min
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/4 cup LAND O LAKES® Butter, melted
1 teaspoon vanilla
1/2 cup maraschino cherries, drained, quartered
3/4 cup hot water
1/2 cup chocolate syrup
1/4 cup Kirsch or maraschino cherry juice
Whole maraschino cherries, if desired
Heat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt
in medium bowl. Add milk, butter and vanilla; mix well. Stir in 1/2 cup
cherries. Spread batter into greased 8-inch square (2-quart) baking
dish. Combine hot water, chocolate syrup and Kirsch in 2-cup glass
measure. Pour evenly over batter. Bake for 35 to 40 minutes or until
center is set and edges begin to pull away from sides of pan. Let stand
15 minutes. Serve warm. Garnish with whole maraschino cherries, if
desired. Makes 9 servings VARIATION: Mocha Almond Pudding Cake: Prepare
pudding cake as directed above, omitting cherries and Kirsch. Stir 1/2
cup slivered almonds into cake batter. Spread into greased baking dish.
Combine hot water and 4 teaspoons instant espresso coffee or instant
regular coffee crystals in 2-cup glass measure. Stir in 1/2 cup
chocolate syrup and 1/4 cup coffee-flavored liqueur*; pour over batter.
Bake as directed above.
*Substitute strong brewed coffee or chocolate syrup.
Nutritional Info
Per 1 Serving: Calories 240, Fat 6 g, Cholesterol 15 mg, Sodium 370 mg,
Carbohydrates 47 g, Dietary Fiber 2 g, Protein 3 g
4 Catfish fillet
1/4 c Pine nuts; toasted, ground
2 tb Pine nuts; toasted, whole -for Garnish
1/2 c Yellow corn meal
1/4 c All-purpose flour
1 ts Salt
1/2 ts Cayenne pepper
1/4 ts Cumin; ground
1/4 c Vegetable oil
Combine ground pine nuts with cornmeal, flour and seasonings. Heat oil
in a large heavy skillet over moderate heat. Dredge catfish fillets in
cornmeal mixture and pan fry about 4 minutes per side until opaque.
Sprinkle with whole pine nuts.
NOTES : Classic fried catfish with creamy, sweet pine nuts. Best served
with succotash.
Source: The Catfish Institute
PORK CHOP CASSEROLE
~Shared by Jean, Syracuse, NY
INGREDIENTS:
4 pork chops
4 cups sliced potatoes
1 can cream of celery soup
1 cup milk
2 tablespoons chopped onion
1/2 teaspoon salt
1 teaspoon pepper, or to taste
grated American cheese
PREPARATION:
Brown pork chops. Place potatoes in greased 2-quart baking dish. Mix
together soup, milk, onion, salt, and pepper. Pour over potatoes. Place
pork chops over potatoes; sprinkle with cheese. Bake uncovered at 375
degrees for about 60 minutes, or until potatoes are tender.
MARGARITA CHICKEN BREASTS
~Shared by Jean, Syracuse, NY
4 boneless, skinless chicken breasts
Margarita Marinade:
1/4 cup tequila
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon minced cilantro
1 tablespoon vegetable oil
1 small fresh jalapeno pepper, minced
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Freshly-ground black pepper, to taste
Arrange the chicken in a single layer in a nonreactive dish. Mix the
marinade ingredients together, and pour the mixture over the chicken.
Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at
least once.
Fire up enough charcoal to form a single layer of coals beneath the
breasts, and heat the coals until they are covered with gray ash. Drain
the chicken, reserving the marinade in a small saucepan. Cook the
chicken, uncovered, over medium-hot coals until it is cooked through,
basting it with some of the marinade. Let the chicken sit for 5 to 10
minutes after it cooks. Meanwhile, bring the reserved marinade to a
boil, and boil it for at least 4 minutes, reducing the liquid slightly.
Taste it, and adjust the seasoning. Cut each chicken breast into thin
slices, arrange them on a platter or individual plates, and top them
with the sauce made from the marinade. Serve the breasts hot.
ORANGE CAKE
~Shared by Jean, Syracuse, NY
1 whole orange
3/4 cups plus 2 tablespoons butter-melted or softened
3 eggs
1 cup sugar
1 ½ cups flour
¾ teaspoons baking powder
Preheat oven to 350°. Chop orange into quarters and put into food
processor skin and all!!
Add remaining ingredients and process until smooth. Turn into a greased
and floured ring tin and baked approximately ½ hour. Can be eaten with
or with out ring.
Icing
Powder sugar, orange juice, and vanilla. Enough to make a thick glaze.
Source: DVO Recipe Center
GOLDEN SQUASH PIE
~Shared by Jean, Syracuse, NY
Whether you take this yummy pie to a party or potluck, be prepare to
share the recipe. An alternative to pumpkin pie, it bakes up high and
flavorful.
SERVINGS 12-16
PREP 15 min.
COOK 60 min.
TOTAL 75 min.
DIRECTIONS
In a bowl, combine the eggs, squash, buttermilk, butter and vanilla.
Combine the dry ingredients; add to the squash mixture and mix until
smooth. Pour into pastry shells. Cover edges loosely with foil.
Bake at 350° for 35 minutes. Remove foil. Bake 25 minutes longer or
until a knife inserted near the center comes out clean. Cool on a wire
rack. Sprinkle with nutmeg if desired. Store in the refrigerator.
Yield: 2 pies (6-8 servings each).
APRICOT GLAZED CHICKEN
~Shared by Jean, Syracuse, NY
1/2 Cup apricot preserves
1/3 Cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts, (not thawed)
Mix the first 3 ingredients together. Place chicken in crock pot and
cover with apricot mixture. Cook on LOW 5 to 6 hours. This recipe
yields 6 servings.
Source: Recipes collected from Public Domain BBS Boards in 1996
ARTICHOKE AND CHEESE DIP
~Shared by Jean, Syracuse, NY
1 Pound shredded Mozzarella
1 Cup grated Parmesan
1 Cup mayonnaise - (8 oz jar)
1 Cup artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste
Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30
minutes or in lightly buttered 3 1/2-quart crock pot on HIGH for about
1 hour. Serve with broken up French bread or wheat crackers.
OLD-FASHIONED BEEF STEW
~Shared by Jean, Syracuse, NY
Ingredients:
1 pound lean beef chuck, trimmed and cut into 1-inch cubes
2 tablespoons flour
2 tablespoons olive oil
2 large yellow onions, thinly sliced
2 large red onions, thinly sliced
2 cups sliced mushrooms
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon white pepper
2 teaspoons tomato paste
2 cups beef broth
1 bay leaf
4 cups sliced carrots
2 medium red potatoes, thinly sliced
1 cup 1-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
Coat beef with flour, shaking off excess. In large non-stick pot, heat
oil over medium-high heat. Add beef; saute until browned. Place on
plate.
Add onions and mushrooms to pot; saute lightly. Add garlic and spices;
saute, stirring about 1 minute. Pour off fat. Return beef to pot; stir
in tomato paste, then broth and bay leaf. Add enough water to just
cover; bring to boil. Reduce heat to low; simmer until beef is tender,
1 hour to 1 hour and 15 minutes. Skim off foam. Add carrots, potatoes,
and beans. Cover partially; simmer 20 minutes.
In bowl, mix cornstarch and cold water; stir into stew. Increase heat
and boil uncovered 1 minute. Remove bay leaf from stew. Garnish and
serve. Makes 6 servings.
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Heart
Healthy
SQUASH CROQUETTES
~Shared by Johnny, LA
Looking for a simple side dish to use garden-fresh yellow squash? Try
this straight forward version of fried squash.
Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon white pepper
½ cup plus 1 tablespoon all-purpose flour
vegetable oil
Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix
well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.
Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium –
15mg, Total Carbohydrates – 11.1g, Protein – 2.7g
DRUNKEN ROSEMARY CHICKEN WITH BASMATI
RICE
~Shared by Jean, Syracuse, NY
PREP AND COOK TIME: About 5 1/2 hours on low, 3 1/2 hours on high
MAKES: 4 to 6 servings
8 chicken thighs (23/4 to 3 lb. total)
Salt and fresh-ground pepper
6 cloves garlic, peeled and thinly sliced
1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
1 cup Chardonnay or other dry white wine
1/2 cup fat-skimmed chicken broth
11/2 cups precooked dried white rice
1/4 cup chopped green onions (including tops)
Rosemary sprigs, rinsed
1. Rinse thighs and pat dry. Pull off and discard skin; trim off and
discard lumps of fat. Sprinkle thighs lightly with salt and pepper.
2. Place thighs in a 41/2-quart or larger electric slow-cooker.
Sprinkle with garlic and chopped rosemary; pour wine and broth over
chicken.
3. Cover and cook until meat pulls easily from the bone, about 5 hours
on low, 3 hours on high.
4. Skim and discard fat from juices. Add rice and mix to moisten
evenly. Turn cooker to high; cover and cook, stirring several times,
until rice is just tender to bite, about 5 minutes. Spoon chicken and
rice onto a platter. Sprinkle with onions and garnish with rosemary
sprigs. Add salt and pepper to taste.
Per serving: 242 cal., 17% (42 cal.) from fat; 26 g protein; 4.7 g fat
(1.2 g sat.); 21 g carbo (0.6 g fiber); 113 mg sodium; 99 mg chol.
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Diabetic
Choices
NEW ORLEANS BRAISED ONIONS
~Shared by Mary S., Nashville, TN
Yield: 10 servings
Ingredients
- 2 to 3 large Spanish onions
- 6 to 9 whole cloves
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- Pinch ground thyme
- Grated zest and juice of 1 orange
- 1/2 cup condensed beef broth, undiluted
- Finely chopped fresh parsley, optional
- Hot pepper sauce, optional
Directions
Stud onions with cloves. Place in slow cooker stoneware and sprinkle
with salt, peppercorns, thyme and orange zest. Pour orange juice and
beef broth over onions, cover and cook on LOW for 8 hours or on High
for 4 hours, until onions are tender.
Keep onions warm. In a saucepan over medium heat, reduce cooking liquid
by half.
When ready to serve, cut onions into quarters. Place on a deep platter
and cover with sauce. Sprinkle with parsley, if desired, and pass the
hot pepper sauce, if desired.
- 1 cup chopped onions
- 1 clove garlic, minced
- 1 cup chopped mushrooms
- 1 cup chopped green bell peppers
- 1 can (19 ounces) tomatoes, crushed
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons packed brown sugar
- 1/2 teaspoon chili powder
- 1 teaspoon dried Italian seasoning
- 4 ounces boneless skinless chicken breast, cut into 1/2- inch
cubes
- 2 tablespoons grated low-fat Parmesan cheese
Directions
Preheat oven to 400 degrees F. Spray a 9-inch springform pan with
vegetable spray.
Crust: In a nonstick saucepan over high heat, bring stock to a boil.
Add barley; reduce heat to medium-low. Cook, covered, for 45 to 50
minutes or until grain is tender and liquid absorbed; cool for 10
minutes. Add milk, egg whites, Parmesan cheese and basil. Press mixture
into bottom of prepared springform pan.
Bake in preheated oven for 25 minutes or until golden at edges and firm
on top; remove from oven.
Topping: In a nonstick saucepan sprayed with vegetable spray; cook
onions and garlic over medium-high heat for 3 minutes or until softened
and lightly browned. Add mushrooms and green peppers; cook for 3
minutes or until softened. Add crushed tomatoes, stock, tomato paste,
bay leaf, brown sugar, chili powder and Italian seasoning. Bring to a
boil; reduce heat to medium.
Cook, uncovered, for 20 minutes, stirring occasionally. Add chicken;
cook for 3 minutes or until cooked through. Spread mixture over baked
crust. Sprinkle with Parmesan cheese. Bake in preheated oven for 10
minutes.
- 2 tablespoons spicy brown mustard or prepared mustard with
horseradish
- 1 tablespoon plus 1 teaspoon honey
- 1/3 cup plain dry bread crumbs
- 1-1/2 pounds chicken wine drumettes (about 16 pieces)
- 1/4 teaspoon Hungarian paprika, preferably hot (optional)
Directions
Preheat the oven to 375 degrees F. Spray a cookie sheet with nonstick
spray.
Combine the mustard and honey in a small bowl. Place the bread crumbs
in a separate shallow bowl. Brush each wing sections with the mustard
mixture. Roll each in bread crumbs; shake off the excess.
Place the wings on the cookie sheet and sprinkle with paprika, if
desired. Bake the wings 30 minutes, or until crisp. Serve warm.
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For
Two
HONEY PECAN PORK CUTLETS
~Shared by Luanne, FL
Serves: 2
Cooking Time: 15 min
What You'll Need:
1 pound boneless pork loin cutlets, pounded to 1/4-inch thickness
Flour for dredging
3 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
What To Do:
Dredge cutlets in flour, shaking off excess.
In a heavy skilletover medium heat, heat 1 tablespoon butter. Add
cutlets and saute until brown on both sides, 5 to 6 minutes.
Soften the remaining butter and mix it with the honey and pecans; add
to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
Remove cutlets to a serving platter, and spoon any remaining sauce and
pecans over them.
EASY EGGS WITH GRATED POTATOES
(Patatesli Yumurta)
~Shared by Maggie, TX
Easy eggs with crispy grated potatoes, tangy feta cheese and fresh
parsley is so addictive that you will want to make them for breakfast,
lunch and then dinner.
Prep Time: 10 Min
Cook Time: 20 Min
Total Time: 30 Min
Serves: 3
Ingredients
4 tbsp olive oil
1 medium size onion finely diced
80 g mushrooms finely diced
2 medium size potatoes grated
4 eggs
40 g feta cheese crumbled
2 tbsp coarsely chopped parsley
pinch of dry thyme
pinch of red pepper flakes
pinch of salt
Directions
Warm up a large skillet on a medium heat. Pour olive oil and as it only
starts sizzling in a very subtle way, thrown in the diced onions.
Cook onions for 3-4 minutes until golden stirring now and then. Add
diced mushrooms and grated potatoes, mix well and let cook for about 5
minutes.
Meanwhile in a medium size bowl whisk eggs with salt, dry thyme and red
pepper flakes. Add crumbled feta cheese and coarsely shopped parsley
and mix well. Set aside.
Back to the potatoes: lift the edge of the potato mix with a heat-proof
wide spatula to see if the bottom is slightly brown and crispy. If so,
slip spatula under the mix and turn as large piece upside down as you
can. Repeat until the browned side of your potatoes faces up, this way
the potatoes will have crispy top.
Just as you’ve turned the vegetable mix upside down pour the egg
mixture over it making sure it spreads evenly and continue cooking for
another 3-4 minutes. Now and then make little cuts on the eggs with
spatula so that the eggs cook better. Once the eggs are cooked at the
edges and only slightly liquid at the center, cover the skillet with a
lead and set aside for 5 minutes.
Remove the lead, cut in wedges and serve hot with fresh tomatoes,
cucumbers and lettuce.
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Publisher's
Choice
ZUCCHINI-NUT-BREAD COOKIE SANDWICHES
Adapted from Martha Stewart.
1 cup all-purpose flour
1-1/4 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 sticks (1-1/4 cups) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light-brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts
8 ounces cream cheese, room temperature
1 cup confectioners' sugar, sifted
Preheat oven to 350 F. Sift flour, cinnamon, baking powder,
baking soda and 1/4 teaspoon salt into a bowl. Beat 1 stick
butter and the sugars until pale and fluffy, about 3 minutes.
Beat in egg and vanilla.
Beat flour mixture into butter mixture. Stir in zucchini, oats
and walnuts. Refrigerate until firm, about one hour.
Using a 1-1/2" ice cream scoop (about 2 Tablespoons), drop dough onto
parchment-lined baking sheets, spacing 2" apart. Bake until edges
are golden, about 17 minutes. Let cookies cool completely on a
wire rack.
Beat together remaining 1/2 stick butter, cream cheese and
confectioners' sugar until smooth. Spread 1 heaping Tablespoon
filling onto flat side of 1 cookie, and sandwich with another
cookie. Repeat with remaining filling and cookies.
6-8 slices ham, divided
8-10 medium potatoes, peeled and thinly sliced, divided
1 medium onion, peeled and thinly sliced, divided
salt and pepper
1 cup grated cheddar cheese
2 cans condensed cream of celery or mushroom soup
paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt
and pepper then grated cheese. Repeat with remaining half. Spoon
undiluted soup over top. Sprinkle with paprika. Cover and cook on low
8-10 hours or on high 4 hours.
CASHEW CRUNCH COOKIES
1 cup butter or margarine, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/2 cup finely chopped cashews
Beat butter at medium speed with electric mixer; gradually add Sugars,
mixing well. Add egg and vanilla extract; beat well. Combine flour,
baking soda and cream of tartar; gradually add to creamed mixture
mixing after each addition. Stir in cashews. Drop cookie dough by
rounded teaspoonsful onto lightly greased cookie sheets; bake at 350
for 10-12 minutes or until lightly browned.
CRUNCHY NACHO DOGS
A great recipe for kids to cook.
Makes
4 sandwiches
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8
oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough
sheet
4 slices (3/4 oz each) American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips
Heat oven to 375F. Lightly grease cookie sheet.
1. If using crescent rolls: Unroll dough; separate dough into 4
rectangles. Firmly press perforations to seal. If using dough sheet:
Unroll dough; cut into 4 rectangles.
2. Place cheese slices on rectangles; place hot dog in center of each.
Fold short sides of dough over hot dogs; roll up each. Press edges to
seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam
side down, on cookie sheet.
3. Bake 15 to 22 minutes or until deep golden brown. If desired, serve
with ketchup, salsa or sour cream.
Makes 4 sandwiches
GET STUFFED FRENCH TOAST
8 oz pkg Havarti or Swiss cheese, cut into thin slices
4 cups low fat milk
1 1/2 tsp cinnamon
1/4 cup sugar free maple syrup
12 oz jar sugar free berry preserves
1 1/2 cups fresh or frozen berries
2 tbs butter or margarine, melted
1/2 cup sugar or Splenda
6 large eggs
16 oz loaf wheat French bread, cubed
HEAT oven to 350 degrees. Arrange half of bread cubes in lightly
buttered 13x9x2" baking pan. Top with cheese, top with remaining bread
cubes. Whisk together eggs, milk, sugar, 1 tsp cinnamon, butter and
syrup in a bowl, pour over bread mixture, pressing bread cubes.
SPRINKLE remaining cinnamon over the top. Cover baking pan with foil.
Bake 30 min. Uncover and bake 30 min. more or until lightly browned and
set. Let stand 5 min. before serving. Stir together berries and
preserves in a saucepan until warm.
Saute onion in margarine in large heavy saucepan over low heat for 5
minutes, or until the onion is translucent. Add chicken broth, tomatoes
that have been crushed, parsley, bay leaves, basil, paprika, sugar,
cloves, nutmeg, and pepper to the onion in saucepan. Cover and simmer
for at least 30 minutes. Remove and discard bay leaves. Add salt, if
desired. Makes 6-8 servings.
1 can tomato soup
1/3 cup vinegar
1 cup brown sugar
1 tsp. dry mustard
Directions:
Combine loaf ingredients. Shape into 3 loaves. Bake at 325 degrees F
for 1 hour. Poke holes in top and cover with sauce. Return to oven and
bake 1 hour longer. Baste occasionally.
For sauce, combine ingredients and pour over ham loaves.
CHICKEN PAPRIKASH
Ingredients
2 tablespoons Pure Wesson® Canola Oil
1 pound boneless skinless chicken breast halves, each cut into 3 pieces
1 tablespoon paprika
1/2 cup chopped onion
1-1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1 cup sour cream
Directions
1. Heat oil in large skillet over medium-high heat. Add chicken;
sprinkle evenly with paprika. Cook 3 to 5 minutes or until lightly
browned. Add onion; cook about 5 minutes or until crisp-tender,
stirring frequently. Sprinkle with flour, salt and pepper. Stir in
undrained tomatoes. Bring to a boil over high heat, stirring
constantly.
2. Reduce heat to low. Simmer partially covered with lid 10 minutes or
until chicken is tender. Remove skillet from heat; stir in sour cream.
Cook's Tips
Serve with hot cooked dumplings, mashed potatoes or rice, if desired.
Nutrition Information
Serving Size: 4 servings (1 cup each)
Calories 353 Total fat 22 g Saturated fat 8 g
Cholesterol 102 mg Sodium 614 mg Carbohydrate 11 g Dietary
fiber 2 g Sugars 5 g Protein 29 g
1 pound shrimp, peeled, deveined, patted dry
1 zucchini, sliced crosswise 1/4" thick
Salt and Pepper
2 tbs finely chopped garlic
3 tbs dry white wine or chicken broth
1 tbs capers, rinsed
1/2 tsp crushed red pepper
2 tbs vegetable oil
HEAT a skillet or wok. Swirl in 1 tbs oil. Add garlic and red pepper,
stir fry until fragrant, 10 seconds. Push the mixture to the side of
the wok. Add shrimp and spread them in a single layer. Cook undisturbed
1 min.
SWIRL in remaining oil. Add zucchini and stir fry until the shrimp
begin to turn pink and the zucchini is bright green, 1 min. Add capers,
1/2 tsp salt and 1/4 tsp pepper. Swirl in wine and stir fry until it
has nearly evaporated and the shrimp are cooked through, 1 min. then
serve.
MAKES 4 SERVINGS
GRILLED CHICKEN WITH CUCUMBER YOGURT
SAUCE
1/4 cup thinly sliced green onion
1/2 tsp cumin
4 skinless boneless chicken breast halves
1/4 tsp pepper
1/4 tsp salt
1 cup chopped seeded cucumber
2 tsp snipped mint or 1/2 tsp dried mint, crushed
6 oz carton plain low fat yogurt
IN A BOWL, combine yogurt, green onion, mint, cumin, salt and 1/8 tsp
pepper. Transfer half to a bowl, set aside. For sauce, stir cucumber
into remaining yogurt mixture, set aside.
SPRINKLE chicken with 1/8 tsp pepper. Place chicken on the rack of an
uncovered grill. Grill 15 min. or until chicken is no longer pink,
turning once halfway through grilling and brushing with reserved yogurt
mixture the last half of grilling. Discard remaining mixture.
SERVE chicken with yogurt sauce and, if desired, cucumber slices.
MAKES 4 SERVINGS
CHICKEN-APPLE SAUSAGE BOATS
Adapted from Cuisine at Home.
1 pound ground chicken
1 Pink Lady apple, grated
1/2 cup minced onion
1 Tablespoon brown sugar
3 Tablespoons minced fresh parsley, divided
1 teaspoon Kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne
2 teaspoons olive oil
4 eggs
2 buns or bagels, halved and toasted
Combine chicken, apple, onion, brown sugar, 1 Tablespoon parsley, salt,
black pepper and cayenne in a bowl; divide into four equal portions.
Shape each sausage portion into a 1" thick patty, then press a 2" wide
well in the middle of each patty, leaving a thin layer on the bottom of
the patty.
Heat oil in a large nonstick skillet over medium-high. Add
patties, well side down and cook until browned, about 4-minutes; turn
over.
Gently crack an egg into the well of each patty. Cover pan and
cook over medium-low heat until egg whites are set and yolks begin to
thicken, about 7 minutes.
Serve over a toasted bun and garnish with remaining parsley and salt
and pepper to taste. We also liked it with hot sauce.
This is a fave at our house. So easy. Sometimes we use frozen peas in
place of assorted veggies.
Ingredients:
1 1/4 lb. boneless skinless chicken breasts, cut into strips
2 cups water
8 oz. spaghetti, uncooked, broken into 3-inch pieces
1 (1 lb.) bag frozen broccoli, cauliflower, and carrot blend
1 (10 oz.) can Ro-Tel Diced Tomatoes and Green Chilies, undrained
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up
Directions:
Spray large skillet with cooking spray. Add chicken, cook and stir on
medium-high heat 4 min. or until no longer pink. Stir in water. Bring
to boil. Add spaghetti; cook 8 minutes or until tender. Add remaining
ingredients; stir until well blended. Cook until Velveeta is completely
melted, stirring frequently.
You can substitute 2 (6 oz.) pkgs. Oscar Mayer Grilled or Italian Style
Chicken Breast Strips for the cooked fresh chicken.
For milder flavor, prepare as directed using 1 (14 1/2 oz.) can of
plain diced tomatoes.
Servings: 6
10 Minutes Preparation Time
15 Minutes Cooking Time
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
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to Z Recipes Newsletter is published by
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and Sunday.
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