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Good morning and welcome to your A to
Z Recipes Newsletter. I am enjoying an empty nest with my son
away twice this past week with friends and family. Wouldn't ya know my &*#@*!washing machine would go on the
fritz?!?!? And just as I was enjoying some 'alone' time to do laundry
and get that out of the way for my upcoming work week. There's plenty I
can hand-wash so I won't go postal just yet.
Today's issue is chock-full of great recipes. I thank each of you who
shared. If you haven't sent in a recipe in a while, now would be a
perfect time. Hurry --- before you forget! I thank you in advance.
The Monthly Theme topic of Sandwich Recipes
has run for two months and ends Wednesday the 31st. 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
An
expert is a person who has made all the mistakes possible in a very
narrow field. ~Niels Bohr
(1885-1962)
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
TO ALL THE KIDS WHO SURVIVED the 50's,
60's and 70's!
~Shared by Julia, TX
First, we survived being born to mothers who smoked and/or drank while
they carried us.
They took aspirin, ate blue cheese dressing, tuna from a can, and
didn't get tested for diabetes.
Then after that trauma, our baby cribs were covered with bright colored
lead-based paints.
We had no childproof lids on medicine bottles, doors or cabinets and
when we rode our bikes, we had no helmets, not to mention, the risks we
took hitchhiking.
As children, we would ride in cars with no seat belts or air bags.
Riding in the back of a pick up on a warm day was always a special
treat.
We drank water from the garden hose and NOT from a bottle.
We shared one soft drink with four friends, from one bottle and NO ONE
actually died from this.
We ate cupcakes, white bread and real butter and drank soda pop with
sugar in it, but we weren't overweight because WE WERE ALWAYS OUTSIDE
PLAYING!
We would leave home in the morning and play all day, as long as we were
back when the streetlights came on.
No one was able to reach us all day. And we were O.K.
We would spend hours building our go-carts out of scraps and then ride
down the hill, only to find out we forgot the brakes. After running
into the bushes a few times, we learned to solve the problem.
We did not have Playstations, Nintendo's, X-boxes, no video games at
all, no 99 channels on cable, no video tape movies, no surround sound,
no cell phones, no personal computers, no Internet or Internet chat
rooms...WE HAD FRIENDS and we went outside and found them!
We fell out of trees, got cut, broke bones and teeth and there were no
lawsuits from these accidents.
We ate worms and mud pies made from dirt, and the worms did not live in
us forever.
We were given BB guns for our 10th birthdays, made up games with sticks
and tennis balls and although we were told it would happen, we did not
put out very many eyes.
We rode bikes or walked to a friend's house and knocked on the door or
rang the bell, or just walked in and talked to them!
Little League had tryouts and not everyone made the team. Those who
didn't had to learn to deal with disappointment. Imagine that!
The idea of a parent bailing us out if we broke the law was unheard of.
They actually sided with the law!
This generation has produced some of the best risk-takers, problem
solvers and inventors ever! The past 50 years have been an explosion of
innovation and new ideas.
We had freedom, failure, success and responsibility, and we learned HOW
TO DEAL WITH IT ALL.
And YOU are one of them! CONGRATULATIONS!!
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?
I never knew this!
~Shared by Rusty, ME
Flip the bell peppers over to check their gender. The ones with four
bumps are female and those with three bumps are male. The female
peppers are full of seeds, but sweeter and better for eating raw and
the males are better for cooking.
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
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Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
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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:
OMG I cannot believe the devil is tapping me on the shoulder....
Ingredients
22 Oreos: 16 left whole, and 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Instructions
Preheat oven to 275 F.
Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you
have them) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually
beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of
the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25
minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to
a plate in the refrigerator for at least 4 hours.
1 fryer
1/2 pound spaghetti
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped pimiento
1 cup chopped ripe olives
1 small can green peas
1 can cream of mushroom soup
1 teaspoon paprika
1 cup grated cheese
Cook chicken in salted boiling water until tender. Remove chicken, bone
when cook and break into pieces. Add spaghetti, green pepper and onions
to boiling broth and cook until spaghetti is done. Drain and mix all
ingredients together except grated cheese and paprika. Place in large
casserole dish and top with cheese, then paprika. Bake at 350 degrees
until cheese has melted, about 10 to 20 minutes.
CUCUMBER WITH SOUR
CREAM
~Shared by Sue,
Northern MI
4 or 5 medium sized cucumbers, peeled and sliced thin
1 tablespoon salt
1 onion, cut fine
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup sour cream
1/2 teaspoon pepper
Mix cucumber slices with salt and let stand 1 hour. Drain. Add onion,
sugar, vinegar, sour cream, pepper and mix well. Serve at once.
Note: The firm red meat of a watermelon may be prepared according to
this recipe. Omit onion, pepper and cucumber.
MISSISSIPPI ROAST
~Shared by Larry
J., Spring Hill, TN
Put chuck roast in crock pot, Sprinkle with dry Hidden Valley ranch
dressing mix,
Add packet of dry McCormick Au Jus mix, a stick of butter, 5
pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs.
SUNDAY SLOW COOKER
HONEY GARLIC CHICKEN
~Shared by Larry
J., Spring Hill, TN
Ingredients
1.5 lbs. boneless, skinless chicken breast, cut into chunks
3 garlic cloves, minced
3/4 tsp. dried basil
1/3 cup soy sauce
1/3 cup ketchup
1/4 cup honey
Pinch red pepper flakes
Instructions
Whisk together the garlic, basil, soy sauce, ketchup, and honey.
Add the chicken to the crockpot.
Pour the sauce over and mix everything together.
Cook on low for 4 hours.
For crispy outside, spread onto a baking sheet and broil for 3-5
minutes. Serve it over rice, stuff it into a sandwich, toss is on a
salad, wrap it up in some lettuce, or add it to stir-fried vegetables.
Since this recipe is so versatile, consider doubling up for leftovers
during the week. It makes a terrific lunch or dinner.
CROCKPOT BACON AND
CHEESE POTATOES
~Shared by Luanne,
FL
Cheesy potatoes with bacon can be made in the crockpot.
Serves: 6
Ingredients
3 large potatoes
1/4 pound of bacon, chopped into small pieces
1 cup of onion sliced thin
2 - 3 cloves of garlic sliced
salt and pepper
3 tablespoons of butter
2 cups of cheese
1 or 2 tablespoons sliced green onions
Instructions
Line a 6 quart crock-pot with foil (this will help keep your crock-pot
clean). Slice potatoes in half horizontally, and then vertically.
Sliced quartered potatoes into approximately 1/4 inch slices. Line the
bottom of the foil line crock-pot with a layer of potatoes, and garlic.
Sprinkle salt and pepper on the layer of potatoes and onions. Add
remaining sliced potatoes and onions season with salt and pepper. Add
chopped bacon (you do not need to cook the bacon before adding to the
crock-pot), add 1 cup of cheese, and dot with 3 tablespoons of butter.
Cook potatoes on high for 4 - 5 hours, or on low for 8 - 10 hours. When
the cooking time is done, top with remaining 1 cup of cheese, and
sliced green onions.
OATMEAL BANANA BREAD
~Shared by Luanne,
FL
Ingredients:
2 cups all-purpose flour
1 cup Quaker Old-Fashioned Oats
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup very ripe bananas, mashed (approx. 3 medium bananas)
1/2 cup butter, melted and cooled
1/2 cup milk
2 eggs
1 teaspoon pure vanilla extract
1 cup pecans, chopped and toasted
Instructions:
Measure dry ingredients into a medium mixing bowl and whisk to
incorporate. Beat in wet ingredients until thoroughly mixed. Fold in
the pecans. Pour into a 9x5 loaf pan and bake at 350 degrees for 55-65
minutes. Test center with a toothpick to ensure it's cooked through. If
the top browns too quickly, cover with a foil tent for the remainder of
the cooking time. Cool before serving.
LEMON FILLED BUNDT
CAKE
~Shared by Marilyn
M., Canton, OH
Marrying my great-grandmother's homemade lemon pie filling with her
pound cake (slightly adjusted for a larger cake) this is how I came up
with this amazing cake! So light, fluffy and tasty in a sweet, yet
tangy way! Oh my ... it is so yummy! Just be sure you don't let
your cake stick to the pan, like my first effort with this cake did ...
then we had Crumbled Lemon Filled Bundt Cake! LOL! Still
tasted yummy.
1 cup butter (do not use margarine, it will not come out the same way)
3 cups sugar
6 large eggs (preferably farm fresh)
3 cups all-purpose flour
1 cup whipping cream
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. almond extract
Cream butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Add flour and cream and extracts,
mixing well.
Lemon Filling:
2 cups water
2 cups sugar
1 tsp salt
6 Tbsp. corn starch or instant clearjel (if canning any)
Juice of 2 lemons
Grated rind of 1 lemon
4 egg yolks (lightly beaten)
1 Tbsp. butter
Mix water, sugar, salt, cornstarch or clearjel, lemon juice, grated
lemon rind and egg yolks in large sauce pan, whisking to combine. Cook
over med-high heat, stirring often to prevent sticking. Bring to a boil
and cook one minute, stirring constantly. Remove from heat and stir in
butter, stirring until melted. Allow to cool. (Use remaining lemon pie
filling in lemon filled fried pies) Pour half of cake better into a
greased and floured 12-cup bundt pan; carefully spoon approx. 1 cup
approx. of the lemon pie filling over batter and top filling with
remaining cake batter. Bake in 300 degree oven for 1 1/2 hours or until
cake is done. Cool in pan 10-15 minutes; turn out onto wire rack
or serving plate to continue cooling. Sprinkle top with
confectioner's sugar.
UNSTUFFED CABBAGE
ROLLS
~Shared by Marilyn
M., Canton, OH
1 1/2 to 2 pounds lean ground beef
1 Tbsp. oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
In a large skillet, heat olive oil over medium heat.
Add ground beef and onion and cook, stirring, until ground beef is no
longer pink and onion is tender.
Add the garlic and continue cooking for 1 minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt.
Bring to a boil.
Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
Yield: Serves 6 to 8
DING DONG CAKE
~Shared by Marilyn
M., Canton, OH
I made this cake and gosh it is Delicious.
1 box devils food cake mix with box ingredients also
8 oz. cream cheese softened
3 cups powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing
Prepare and bake cake as directed on box. (2 round cake pans)
Filling: Mix and cream the butter and cream cheese. Add powdered sugar
and fold in cool whip.
After cake is completely cooled split layers (TIP: you can place the
uncut cakes on plates in a freezer for about 30 minutes to make a
cleaner cut, then use unwaxed dental to pull through the layer and make
a wonderful even cut.) and spread filling on each layer and stack, do
not spread filling all the way to the edge of the cake, the weight of
the cake will press it out to the edge once you are finished, this
keeps the filling from mixing with the icing. Now, if you have any
filling left over you can mix it with the icing. It’s what i did. Then
ice entire cake with the chocolate icing. You will be able to put a
thick layer of filling between the layers.
BAKED CHEESE BALLS
~Shared by Marilyn
M., Canton, OH
Cut up string cheese, dip in skim milk, then Italian bread crumbs.
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce!!!
For when you want to splurge a little ~ Delicious!
OMG!!!!! Soooooooooo Easy!!! LOVE THESE!!!!!!!!!!!!!!!!!!!!!!
WATERMELON GOODNESS
~Shared by Marilyn
M., Canton, OH
1 mini seedless watermelon
8 oz. lemon juice
2 cups strawberries, frozen
Sugar, Stevia or Splenda to desired sweetness
2 cups ice
Slice watermelon in half, Use a spoon to scrape all the fruit from
center of the melon. Place in a large blender.
Add the lemon juice, strawberries, sugar and ice into blender. Blend
until pureed.
Pour lemonade straight from the blender or pour into a pitcher.
For a extra fun way to serve this drink pour it into the 2 empty halves
of the watermelon.
Add a skewered strawberry and lemon for garnish then slurp your
lemonade from a straw.
Stir together crushed pretzels, melted butter and 3 tablespoons white
sugar; mix well and press mixture into bottom of 9x13-inch baking dish.
Bake 8-10 minutes, until set; set aside to cool.
In a large mixing bowl cream together cream cheese and white sugar.
Fold in whipped topping.
Spread mixture onto cooled crust.
Dissolve gelatin in boiling water.
Stir in frozen strawberries and allow to set briefly.
When mixture is about the consistency of egg whites, pour and spread
over cream cheese layer.
Refrigerate until set. Enjoy ~ It’s delicious!
NO BAKE PEANUT
BUTTER MARSHMALLOW
SQUARES
~Shared by Treva, NC
Makes one 9×13 pan
2 cups creamy peanut butter
1/2 cup unsalted butter
1 (11-oz) bag butterscotch morsels
2 (10.5-oz) bags mini marshmallows
Heat a large pot over low heat and add peanut butter, butter and
butterscotch chips. Constantly stir until totally melted – this will
take about 10 minutes, but eventually everything will melt. Remove from
heat and set aside to cool for about 10 more minutes.
Fold in marshmallows until evenly coated and distributed – some may
melt, and that’s fine.
Spray a 9 × 13 pan with nonstick spray, then spread mixture in the pan.
Let sit at room temperature for a few hours to firm up, or place in the
fridge.
SLOW COOKER ASIAN
STYLE RIBS
~Shared by Treva, NC
3 tablespoons ginger, grated*
5 cloves garlic, chopped
1/4 cup toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup rice wine vinegar
1 bunch of green onions, chopped whites and greens (reserve a bit of
the chopped green for garnish)
1 cup brown sugar
1/4 cup honey
3/4 cup Sriracha (or other chili sauce)
2 racks baby back ribs
Salt
Cracked pepper
2 tablespoons corn starch
Heat the sesame oil in a large saucepan over medium-high heat. Cook the
ginger, garlic and green onions for 1 minute. Add the brown sugar,
chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk to
blend. Bring to a simmer over medium-high heat, stirring occasionally.
Continue cooking until the sauce has thickened, about 5 minutes. Remove
from the heat and let cool.
Season the ribs with salt and pepper and place in the slow cooker with
the meaty side facing out. Pour the sauce over the ribs and cook on
high for 3 to 4 hours or on low for 6 to 8 hours.
Remove the sauce from the slow cooker and strain. Remove any
accumulated grease from the top. Combine 2 tablespoons water with the
cornstarch and whisk together in a small bowl. Add the mixture to the
saucepan and bring to a boil over medium-high heat. Reduce the sauce
until thickened and serve with the ribs.
Serve with white rice and garnish with remaining chopped green onions.
*Storage tip for ginger, peel the ginger and place in the freezer, in a
zipper bag. This prevents it from drying out and when you need to use
it you just use your grater and grate off what you need.
Filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups fat-free milk
2 large eggs, lightly beaten
1/4 teaspoon vanilla extract
Meringue:
3 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/3 cup sugar
Preheat oven to 350°.
To prepare crust, combine first 3 ingredients, and stir well with a
whisk. Add melted butter; toss until moist. Reserve 2 tablespoons crumb
mixture; set aside. Press the remaining mixture into bottom and up
sides of a 9-inch pie plate coated with cooking spray; lightly coat
crust with cooking spray. Bake at 350° for 15 minutes, and remove from
oven. Reduce oven temperature to 325°.
To prepare the filling, combine 1/2 cup sugar, cornstarch, and salt in
a saucepan; stir in milk. Bring the mixture to a boil over medium heat.
Cook for 1 minute, stirring constantly. Gradually add the hot milk
mixture to eggs, stirring constantly with a whisk. Return mixture to
pan. Cook over medium heat until thick (about 2 minutes), stirring
constantly. Remove from heat, and stir in 1/4 teaspoon vanilla. Pour
the hot filling into prepared crust.
To prepare meringue, place the egg whites and the cream of tartar in a
large bowl; beat with a mixer at high speed until foamy. Add 1/2
teaspoon vanilla, and beat well. Gradually add 1/3 cup sugar, 1
tablespoon at a time, beating until stiff peaks form. Spread meringue
evenly over the hot filling, sealing to edge of crust. Sprinkle with
the reserved crumb mixture. Bake at 350° for 15 minutes or until
meringue is golden. Cool 1 hour on a wire rack. Chill at least 2 hours.
4 pounds potatoes, cut into 1/4-1/2 -inch cubes
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons butter, cut into small cubes
8-ounces Colby-Jack cheese, shredded
8-ounces Ranch dressing
1/2 pound bacon, cut into small pieces and cooked
1. Preheat the oven to 400 F. Lightly grease a 9 x 13-inch
baking dish.
2. Put the potatoes in the baking dish. Sprinkle on the chili
powder, salt and pepper. Mix lightly. Top with the small cubes of
butter.
3. Cover with foil and bake in the preheated oven for 1 hour, or until
the potatoes are tender.
4. Remove the potatoes and sprinkle on the cooked bacon. Cover evenly
with the ranch dressing, then top with the shredded cheese. Return to
the oven and cook until the cheese is melted and bubbly, about 10
minutes.
Source: Allrecipes
CHOCOLATE STRAWBERRY
NUTELLA CAKE
~Shared by Treva, NC
Prep Time: 20 Minutes
Cook Time: 18 Minutes
Cake
2 sticks Butter
4 Tablespoons (heaping) Cocoa Powder
1 cup Boiling Water
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk
2 whole Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
1-1/2 cup Nutella
Strawberries
2 pints Strawberries, Hulled And Sliced
1/4 cup Sugar
1 teaspoon Vanilla
Whipped Cream
2 cups Heavy Cream
1/2 cup Powdered Sugar
Preheat the oven to 350 degrees.
Line 2 round baking pans with parchment, then spray the parchment with
baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until
smooth. Pour in the boiling water, let the mixture bubble up for 20
seconds or so, then turn it off and set it aside.
In a measuring pitcher or bowl, mix together the buttermilk, baking
soda, eggs, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir
in the hot chocolate mixture, stirring gently until it's halfway
combined and less hot. Pour in the buttermilk mixture and continue
stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minute, until
they're just set. Remove them from the pans and set them aside to cool
completely.
Meanwhile, prepare the strawberries by stirring them with the sugar and
the vanilla. Let them macerate for 15 minutes, then drain off the
excess juice.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread
half the Nutella all over the surface. Spread on half the whipped cream
and top with half the strawberries Place the other layer upside down on
top and repeat with the rest of the Nutella, whipped cream, and
strawberries. Keep chilled until serving. Cut with a serrated knife!
Notes: Don't assemble more than an hour before serving.
Variation
Halve all the quantities to make a 1-layer cake if you’d like something
a little smaller.
Double all the quantities to make a 4-layer cake if you’d like to make
an impression!
Substitute blueberries, blackberries, or raspberries (or a combination
thereof) for the strawberries
Source: The Pioneer Woman Cooks
MEATBALLS WRAPPED IN
GARLIC BREAD WITH
CHEESE
~Shared by Treva, NC
1 can Pillsbury golden layers biscuits - each pulled into 2 layers.
10 frozen fully cooked Italian style meatballs - thawed and cut in half.
2 sticks string cheese - cut each into 10 pieces.
1 tbs. Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp Garlic powder
1 cup Marinara sauce
1. Heat oven to 375.
2. Separate biscuits into 2 layers.
3. Place 1 meatball half and one piece of cheese into each
biscuit, wrap dough around it and seal edges.
4. Place seam side down into 9 inch round cake pan.
5. Sprinkle with parm cheese, garlic powder and Italian seasoning.
6. Bake for 18-20 minutes or until golden brown.
7. Serve warm with warm sauce.
HARISSA
~Shared by Johnny,
LA
Ingredients:
6 red chili peppers (roughly 9 oz)
2 large garlic cloves
1/4 tsp ground pimento (allspice berries)
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp tomato puree
1 tsp white wine vinegar
4 tbsp olive oil
1 tsp lime juice
1/2 tsp coarse sea salt
pinch of sugar
Directions:
I make my Harissa mainly for warmth and flavor. If you want a really
spicy Harissa leave in the seeds or opt for spicier peppers.
I use my mortar and pestle. It’s how I roll. Feel free to use ground
spices or a spice mill.
Combine the cumin seeds With the coriander seeds.
And add the caraway seeds. Cumin and caraway seeds look an awful lot
alike, but taste different! Keep that in mind.
Add the coarse sea salt and start mashing it up until you have a medium
ground.
(I was working on a double batch here, so my quantities might look a
little off)
Finely chop the peppers, remove the seeds if you like, and grate the
garlic. Add it to your food processor along with the oil and white wine
vinegar.
You can also continue the recipe in your mortar, it will probably turn
out even better, but it will take a lot of time.
For a bit of freshness and pizzazz I always add lime juice.
Add the pimento (using a ground version this time for exact
measurements), a tiny pinch of sugar and add the spices from my mortar.
Add the tomato puree and blitz until you have a wicked orange/reddish
and fragrant sambal.
This will sure liven up your soups, sauces or stews. Mix some with mayo
and spread it on a sandwich. Mix a little with oil and serve it as a
dip along with crusty bread. Lots of ways to use this wonderful
condiment.
Store it in your fridge with some extra oil poured on top. It will keep
for ages.
OVEN BAKED HOT DOGS
~Shared by Johnny, LA
8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish
Line inside of hot dog buns with mayonnaise and sweet relish. (I know
this sounds crazy, but the mayo did something magical to the bread! It
stayed super soft and yummy!)
Evenly add mustard (I added ketchup too). Fill with hot dogs and squish
into a 13×9 baking pan.
Top hot dogs with chili, cheese, and diced onion. Cover with aluminum
foil and bake at 350F for 45 minutes.
Carefully remove from the pan with a spatula.
CABBAGE CASSEROLE
~Shared by Johnny,
LA
1 pound ground beef
1 medium green pepper chopped
1 medium onion chopped
2 garlic cloves minced
2 (10-oz.) cans diced Rotel tomatoes
8-oz. can tomato sauce
3/4 cup uncooked long grain rice
1 Tsp. salt
1/2 Tsp. dried basil
1/2 Tsp. oregano
1/4 to 1/2 Tsp. each white, black & cayenne pepper
4 to 6 drops hot pepper sauce
1 head of cabbage, shredded
1 cup of shredded Colby cheese
In a skillet, cook the beef, green pepper, onion and garlic until meat
is no longer pink; drain. Stir in the tomatoes and tomato sauce, rice
and seasonings.
Spread in an ungreased 13x9x2 baking dish. Top with the cheese and
cabbage.
Cover and bake at 350F until the rice is tender (about 1 hour and 15
minutes).
Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and
seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake
at 350 degrees for 15 minutes.
ZINGY CROCK POT
CHICKEN BBQ
~Shared by Johnny,
LA
This is so easy to make and very tasty!
Ingredients:
6 frozen skinless, boneless chicken breast halves
16 oz chicken broth
1 Tbsp Apple Cider vinegar
1 tsp Slap Ya Mama or other Cajun seasoning
2 tsp. garlic powder or minced
2 Tbsp minced or chopped dry or fresh onion
salt and black pepper
12-16 oz bottle of Good Barbecue sauce (I use Sweet Baby Ray's)
1/2 cup Italian salad dressing
1Tbsp Franks Red Hot Buffalo Wing Sauce
1/4 cup brown sugar
2 Tbsp Worcestershire sauce
Directions:
Place chicken in crock pot. Cover with chicken broth and apple cider
vinegar, season with garlic, onion, Slap Ya Mama, salt and pepper. Cook
on high for 5 hours.
Drain broth and then pour in the other ingredients and cook on low for
an additional 2 hours. Remove chicken from pot and shred breasts. Pour
remaining sauce over top of shredded chicken.
For extra zing add some cayenne pepper!
Serve on bun with slice of cheddar cheese and pickle slice, or eat
sliced BBQ chicken with a side of slaw and beans!
CINNAMON ROLL
PANCAKES
~Shared by Johnny,
LA
Ingredients:
For the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten
For the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
For the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla
Directions:
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag
and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another
bowl. Stir them together until everything is moistened leaving a few
lumps.
Heat your griddle to exactly 325 degrees. You don't want these too cook
too quickly, and you won't want your cinnamon to burn.
Make desired size pancake on greased griddle and then using the piping
bag and starting at the center of the pancake, create a cinnamon swirl.
Wait until the pancake has lots of bubble before you try to turn it.
You will find that when you turn it the cinnamon swirl will melt. The
cinnamon will melt out and create the craters which the cream cheese
glaze will fill.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir
together. Whisk in the powdered sugar and vanilla. Add a little milk if
needed to make it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze.
SANTA FE TURKEY
BURGER
~Shared by Johnny,
LA
Copy Cat Carl’s Jr.
Here’s what I use:
Turkey Burger
Wheat Bun
Lettuce
Tomato
Canned Whole Green Chili
Onion (optional)
Jalapeno (optional)
Kraft Chipotle White Cheddar Cheese
Hidden Valley Southwest Chipotle Dressing
HOMEMADE CORN DOGS
~Shared by Johnny,
LA
Makes 10 Corn Dogs.
Recipe:
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks
2 Quarts Vegetable Oil, for frying
Directions:
In a medium or large pot, add the oil. Turn heat to medium and heat oil
to 350 degrees F.
In a large bowl, add the cornmeal, flour, sugar, baking powder and
salt. Stir together. Then add the beaten egg, buttermilk, oil and
honey. Stir until combined. (Batter should be a little thicker than
pancake batter)
Remove hot dogs from package. Wipe them all dry with a paper towel
(this will help the batter stick to them better) Insert one skewer or
wooden stick into each hot dog.
Pour the batter into a tall drinking glass. Holding by the skewer, take
one hot dog and dunk it into the batter, coating all of the hot dog.
Slowly remove from batter and let a little excess batter drip back into
the cup. Immediately place it into the hot oil, while still holding the
stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or
until all sides are a deep golden brown. Remove from hot oil and place
on paper towels to drain grease. Repeat with all hot dogs.
LOUISIANA CRAWFISH
CASSEROLE
~Shared by Johnny,
LA
1 lb crawfish tail
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 ounce) can Rotel tomatoes & chilies
1 1/2 cups uncooked rice
1/3 cup butter, melted
1/4 cup chopped bell pepper
1/2 cup chopped green onion
1/3 cup chopped fresh parsley
1 cup chopped celery
salt and pepper, 1/2 tsp Red Pepper Flakes
1/2 cup grated monterey jack cheese
1 cup grated cheddar cheese
Directions:
Mix all ingredients except cheeses and pour into a large greased
casserole.
Cover and bake at 350 degrees for 45 minutes.
Uncover and sprinkle cheeses over casserole.
Return to oven and bake for 15 minutes more.
APPLE FRITTERS
~Shared by Johnny,
LA
1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple
Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and
egg until just combined. Fold in apple. Pour oil into skillet so that
it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a
little dough thrown in floats to top. Carefully add dough to oil in
heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook
another 1-2 minutes, until both sides are browned. Transfer briefly to
paper towels to absorb excess oil, then transfer to cooling rack. Make
glaze by stirring milk and powdered sugar together in a small bowl.
Drizzle over apple fritters. Wait approximately 3 minutes for glaze to
harden, then flip fritters and drizzle glaze over the other side. Best
served warm.
BLACKENED STEAK SALAD
~Shared by Jean,
Syracuse, NY
Ingredients:
Spice mixture (below)
Balsamic vinaigrette (below)
6 cups baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion
2 beef tenderloin steaks (5 to 6 ounces each about 1/2-thick)
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 tomato, quartered
Directions:
Make spice mixture. Make the dressing. Toss with greens, green pepper
and onion. Divide between two plates; set aside.
Spread spice mixture on plate. Coat both sides of steaks with mixture.
Dip both sides of steaks into melted butter. Heat heavy large skillet
over high heat until very hot. Add steaks and cook to desired doneness,
about 2 minutes per side for medium-rare. Transfer to cutting board;
let stand for 2 minutes. Thinly slice steaks crosswise. Arrange slices
atop salads. Sprinkle with cheese. Garnish with tomato and serve.
Recipe makes two servings.
Mix all ingredients together in a small bowl. This recipe can be made
up to one week ahead and stored in an airtight container at room
temperature.
Balsamic Vinaigrette:
Whisk oil, vinegar and mustard in large bowl to blend. Season with salt
and pepper
SHRIMP MARINARA
~Shared by Jean,
Syracuse, NY
16 ounces canned tomatoes peeled and cut up
2 tablespoons parsley minced
1 clove garlic minced
1/2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried oregano
6 ounces can tomato paste
1/2 teaspoon seasoned salt
1 pound shrimp cooked and shelled
grated parmesan cheese
cooked spaghetti
In slow-cooking pot, combine tomatoes with parsley, garlic, basil,
salt, pepper, oregano, tomato paste, and seasoned salt. Cover and cook
on low 6 to 7 hours. Turn control to high. Stir in shrimp; cover and
cook on high for 10 to 15 minutes. Serve, topped with Parmesan cheese,
over cooked spaghetti.
*Rocks = granola chunks, chocolate chips, peanut butter chips, chopped
peanuts, or any combination thereof.
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk until
well blended. Let stand 5 minutes. Fold in whipped topping. Stir 1 cups
of the cookies and "rocks" into pudding mix. Spoon into pie crust.
Sprinkle with remaining cookies. Freeze until firm, about 4 hours.
Source: Kuntry Coop
PORK CHOP - GREEN
BEAN CASSEROLE
~Shared by Jean,
Syracuse, NY
6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt
Brown chops, season with salt and pepper. Mix together beans, soups,
milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish.
Arrange pork chops on top. Cover and bake in 350 degree oven for 45
minutes or until meat is done.
CITRUS CHEESECAKE
~Shared by Jean,
Syracuse, NY
Servings: Makes one (9-inch) cheesecake
Prep Time: 20 minutes
Ingredients
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
2 teaspoons vanilla extract
Instructions
Preheat oven to 300°F. Combine graham cracker crumbs, sugar and butter;
press firmly on bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. On low speed, add EAGLE
BRAND®; mix until smooth. Add eggs, lemon and orange rinds and vanilla;
mix just until blended. Pour filling into pan.
Bake 50 to 55 minutes or until center is set. Cool. Chill. Garnish as
desired. Store leftovers covered in refrigerator.
PORK WITH PEAS AND
ONIONS
~Shared by Jean,
Syracuse, NY
1/3 cup apple juice, no sugar added
2 tbs. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 cup frozen pearl onions
1/2 cup. frozen peas
1 tsp. cornstarch
In medium glass or stainless steel mixing bowl combine juice, vinegar,
thyme, salt and pepper; add pork and turn to coat. Cover and
refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler.
Arrange pork on rack in broiling pan, reserving marinade. Broil 4
inches from heat source, turning once, until thoroughly cooked, 2
minutes on each side. While pork is broiling, prepare onion mixture, in
10 inch nonstick skillet, heat oil; add onions and peas and cook over
high heat, stirring frequently, until heated through, about 5 minutes.
Add cornstarch to reserved marinade mixture, stirring to dissolve
cornstarch; add to onion mixture in skillet and cook, stirring
constantly, until mixture comes to a boil and is thickened, about 1
minute. Serve pork topped with onion mixture.
MEXICAN SKILLET
CHICKEN DELICIOSO
~Shared by Linda
H., Rosharon, TX
FILLING
2 cups of tortilla chips, slightly broken up
1 cup shredded hot pepper Monterey jack cheese
2 1/2 cups chopped cooked chicken
1 cup sour cream
1/2 cup chopped onion
1 can cream of chicken soup
1 can chopped green chilies, drained
TOPPING
2 6ounce packages of yellow cornbread mix
1 1/3 cups of milk
1 cup shredded cheddar cheese
Preheat oven to 400. Grease a large cast iron or ovenproof
skillet. Sprinkle tortilla chips evenly in skillet. Add
Monterrey jack cheese.
In a bowl, combine chicken, sour cream, onion, soup and chilies and mix
well. Spoon chicken mixture over the Monterrey jack cheese.
In another bowl combine cornbread mix and milk and stir till
smooth. Stir in cheddar cheese and spoon over chicken
mixture. Spread evenly. Bake in 400 degree oven for 30-40 minutes
or until golden brown.
Source: "New Tastes From Texas"
HISSY FIT DIP
~Shared by Linda
H., Rosharon, TX
16 ounces sour cream
8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 - 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well
blended. Place in baking dish you have sprayed with non-stick
coating. Bake at 350 degrees for 1 hour.
Serve with crackers, chips, or veggie sticks – carrots, celery, sliced
cauliflower, etc.
Rumor has it that the first time this was served at an SEC tailgating
party; it was so popular that it was gone in no time flat! One uppity
Southern belle who missed tasting the new recipe was distraught and
pitched a big hissy fit, hence forth the name.
2 Tbsp. butter
1 cup chopped onion
5 to 6 Poblano peppers, roasted, peeled, and coarsely chopped
6 to 7 cups chicken stock, divided
2 packages (8-ounce each) cream cheese, cut into chunks
3 cups cooked rice
Salt and pepper to taste
Melt butter in a large saucepan over medium-high heat. Add onion; sauté
until translucent.
Add poblanos, 2 cups stock and cream cheese. Reduce heat to medium-low
and simmer until cream cheese melts.
Cool slightly; puree one-half of mixture in blender or food processor.
Pour into large stockpot; puree remaining mixture and add to stockpot.
Stir in rice and remaining 4 to 5 cups stock as desired. Season with
salt and pepper; cook over medium-high heat until hot. Ladle into
individual serving bowls.
Makes 8 to 10 servings (about 2 1/2 quarts)
Source: USA Rice Federation
PORK TINGA WITH
POTATOES, AVOCADO AND
FRESH CHEESE
~Shared by Linda
H., Rosharon, TX
Serves 4 to 6
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch
cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes,
quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas
Heat the oil in a very large (12-inch) non-stick skillet. Once
the oil is very hot, add the pork and chorizo in an single layer and
cook, stirring until the meat has browned, about 6 to 8
minutes. Turn off the heat and transfer the meat and its juices
into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo
sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour
mixture into the slow cooker and stir to mix thoroughly. Cook for
6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too
thick, stir in a little water. Taste, and season with salt if you
think the dish needs it. Scoop into a large bowl, sprinkle
with the fresh cheese and diced avocado, and serve with warm tortillas.
Source: Season 7 Mexico One Plate at a Time
BACON-AND-EGG
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Assemble this hearty dish the night before, and bake the next morning.
Arrange bread cubes in a lightly greased 13- x 9-inch baking dish.
Sprinkle with shredded cheese and crumbled bacon.
Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire
sauce. Pour over prepared dish; press down bread cubes with a spoon to
allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30
minutes before baking.
Bake at 350° for 35 minutes or until set and golden. Serve with salsa
or sliced fresh tomatoes.
CHICKEN SPAGHETTI
WITH MUSHROOMS
~Shared by Sandy,
Roswell, NM
1 medium sized chicken, boiled
3 sweet peppers
1/2 bunch celery
4 large onions
Oil
Garlic powder to taste
3 cups tomatoes
1 can mushrooms
1 tbls chili powder
Salt and pepper
12 oz spaghetti
Cut peppers, celery, and onions into large pieces and fry in oil. Add
garlic powder, tomatoes, mushrooms, chili powder, salt and pepper.
Remove chicken from broth and cook spaghetti; drain. Cut meat into
small pieces and combine all ingredients.
CINNAMON ROLLS
~Shared by Lynn,
Roswell, NM
3/4 cup warm water
1 yeast cake or 1 package dry yeast
1 tsp. sugar
1 cup warm milk
1/2 cup sugar
2 tbls shortening
2 tsps. salt
3 1/2 cups flour
Add yeast and 1 tsp. sugar to 3/4 cup warm water. Let stand 5 minutes.
Add 1 cup warm milk, 1/2 cup sugar, shortening and salt. Mix well then
add flour and mi. Let stand in covered greased bowl in warm place until
double in bulk. Pour out on floured board and knead until smooth. Add
flour as needed if dough is sticky. Roll out to oblong shape 1/4 inch
thick. brush with 2 tbls melted butter, sprinkle with mixture of
1/4 cup sugar and 2 tsps. cinnamon. Roll and cut in 1 inch slices.
Place cut side down in greased baking pan. Cover and let rise until
double in bulk. Bake at 375 degs for 25 minutes or until done. Frost
immediately with confectioner's frosting.
COTTAGE CHEESE SALAD
~Shared by Mary,
Roswell, NM
12 oz carton cottage cheese
3 oz package orange gelatin
11 oz can orange sections, drained
1 small can crushed pineapple, drained
2 cups whipped topping
Add dry gelatin to cottage cheese and let stand until dissolved. Add
drained orange and pineapple, then topping. Chill. Nuts may be added if
desired.
GRAPE MARLOW
~Shared by Debbie,
Roswell, NM
1 cup grape juice
2 tbls orange juice
2 tbls lemon juice
20 marshmallows
1 cup whipped cream
Place juices and marshmallows in top of double boiler and steam until
marshmallows are melted. When cold and slightly stiffened, combine with
whipped cream. Pour into refrigerator tray and freeze.
1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed
to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired
Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in
artichokes, spinach and bell pepper. Spoon mixture into 1-quart
casserole. Sprinkle with Monterey Jack cheese. Cover and bake about 20
minutes or until cheese is melted. Serve warm with baguette slices.
1 C. chopped sweet onion
2 T. olive oil
3 garlic cloves crushed
1/2 C. Cabernet Sauvignon or other dry red wine
1 (28 oz) can crushed tomatoes
3 plum tomatoes chopped
1 T. sugar
1 fresh basil sprig
1 fresh thyme sprig
2 C. uncooked penne pasta
Parmesan and Romano cheeses
In a large saucepan, cook onion in oil over medium heat until
tender. Add garlic, cook 1 minute longer. Stir in wine and
bring to a boil. Reduce heat; cook 6-8 minutes or until liquid is
fully reduced by half.
Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring
to a boil. Reduce heat; cover and simmer 15 minutes.
Meanwhile, cook pasta according to package directions.
Discard basil and thyme. Drain pasta; toss with sauce. Top
with cheeses.
1 can (20 oz.) cherry pie filling, drained
1/4 cup kirsch brandy *
2 (9-inch) chocolate cake layers
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed
Chocolate curls or shavings
* Or use 1/2 teaspoon almond extract
Mix cherry pie filling and brandy in medium bowl. Spoon evenly over one
cake layer on serving plate, reserving 12 cherries for garnish. Spread
about 2 cups of the whipped topping evenly over cherries and top with
second cake layer. Frost top and sides of cake with remaining whipped
topping, reserving about 2 cups. Press chocolate curls onto sides of
cake. Pipe reserved whipped topping around base of cake and on top.
Garnish with reserved cherries and additional chocolate curls.
Refrigerate until ready to serve.
2 tablespoons olive oil
1 cup minced onion
2 cloves garlic, minced
3 (1 inch) pieces fresh ginger root, minced
2 cups ketchup
1/2 cup brown sugar
1/4 cup molasses
1/2 cup spiced rum, divided
3 tablespoons hoisin sauce
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
Heat the olive oil in a saucepan over medium-high heat. Stir in the
onion, garlic, and ginger, and cook until tender. Reduce heat to low.
Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste,
vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes,
until well blended and heated through. Stir in remaining rum.
Coat the apples with about 1 inch of thick mud on all sides. When the
fire has burned long enough to make some coals, scoop some of the coals
to the side. Bury the apples in the coals, and leave them there for
about 45 minutes. Scrape away the cooled coals. Knock the dry cooked
mud off the apples and discard the skins. Spoon up the sweet steamy
pulp for a surprising treat.
In a large shallow dish, mix together flour, seasoned salt, garlic
powder, onion powder, and black pepper. In a separate bowl, beat eggs,
then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and
steak sauce. Dredge chicken in milk mixture, then in seasoned flour,
alternating in each at least twice. Heat oil in a large, deep-sided
skillet to 375 degrees F (190 degrees C). Cook chicken in hot oil until
golden brown on both sides, about 10 minutes each side.
1 large eggplant
1/4 cup extra-virgin olive oil
8 ounces lasagna noodles, cooked
6 ounces grated Parmesan cheese (1 cup) Salt and pepper, to taste
Prepare grill. Peel and slice eggplant lengthwise into long, thin
strips. Brush each side with olive oil and season with salt and pepper
to taste. Grill over hot coals, about 3 to 4 minutes on each side. Set
aside.
Pesto:
1/2 cup extra-virgin olive oil
2 bunches fresh basil
3 cloves garlic
2 ounces pine nuts (about 1/2 cup)
2 ounces grated Parmesan cheese (6 tablespoons)
Salt and pepper, to taste
In the bowl of a food processor, combine olive oil, basil, garlic, pine
nuts, Parmesan cheese and salt and pepper. Process for 1 minute or
until finely chopped. Set aside.
Makes about 1/2 cup.
Tomato Sauce:
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 large ripe tomatoes
Salt and pepper, to taste
Chopped fresh basil, to taste
In a medium saucepan, heat olive oil over medium heat. Saute the garlic
for about 1 minute. Core the tomatoes and puree in a food processor.
Add pureedd tomatoes to the saucepan and cook over medium heat for 30
to
40 minutes. Add salt and pepper and fresh basil to taste. To assemble
the lasagna, preheat oven to 375 degrees F. Lightly grease a 13 x
9-inch pan. Place 1 layer of lasagna noodles in the bottom of the
prepared pan. Top with 1 layer of grilled eggplant. Spread a thin layer
of tomato sauce over the eggplant slices, then top with a thin layer of
pesto. Repeat this process 3 or 4 times or until no noodles or eggplant
remain. Top with grated Parmesan and any remaining tomato sauce. Salt
and pepper to taste. Cover tightly with parchment paper and aluminum
foil. Bake for about 40 minutes.
Makes 4 large servings, but can easily serve 6 to 8.
Source: Avanti Restaurant of Distinction, Phoenix and Scottsdale,
Arizona
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Heart
Healthy
MORNING GLORY MUFFINS
~Shared by Treva, NC
Substitute apricots or raisins for chopped pitted dates in this recipe
if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole
wheat flour contribute plenty of fiber to each morning glory muffin.
Complete your breakfast with fat-free yogurt and fruit.
Yield: 18 servings (serving size: 1 muffin)
Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 Tbsp. whole)
Preheat oven to 350°.
Place 18 muffin cups liners in muffin cups; coat liners with cooking
spray.
Lightly spoon flours into dry measuring cups, and level with a knife.
Combine flours and next 5 ingredients (through salt) in a large bowl;
stir with a whisk. Make a well in center of mixture. Combine yogurt,
banana, and egg; add to flour mixture, stirring just until moist. Fold
in dates, walnuts, and pineapple. Spoon batter into prepared muffin
cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or
until muffins spring back when touched lightly in center. Remove
muffins from pans immediately; cool on a wire rack.
Peanut butter melds with classic Asian flavors to lend this one-dish
meal a Thai flair. Lime makes a perfect accent.
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients
(pork through garlic) in an electric slow cooker. Cover with lid, and
cook on low-heat setting for 8 hours. Remove pork from slow cooker, and
coarsely chop. Add peanut butter to liquid in slow cooker; stir well.
Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and
peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions,
about 1/2 teaspoon peanuts, and 1 lime wedge)
Source: Cooking Light, SEPTEMBER 1999
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Diabetic
Choices
ITALIAN PITA CRISPS
~Shared by Mary S.,
Nashville, TN
Serves: 8 (32 appetizers)
Serving Size: 4 crisps
Ingredients
- 2 pitas, each about 6 inches in diameter
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/4 teaspoon dried basil or oregano
- 2 teaspoons grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with
nonstick pan spray. Cut each pita into 8 wedges; split each wedge to
separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle
with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or
cool and store in an airtight container.
- 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
- 1 whole egg
- 1 egg white
- 1 tablespoon water or milk
- 2/3 cup seasoned bread crumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
- 1 pound skinless, boneless chicken breasts (about 4)
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 cup tomato pasta sauce
- 1/2 cup grated mozzarella cheese
Directions
Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
In a small bowl, whisk together whole egg, egg white and water. On
plate stir together bread crumbs, parsley and Parmesan. Dip eggplant
slices in egg wash, then coat with bread-crumb mixture. Place on
prepared pan and bake for 20 minutes, or until tender, turning once.
Meanwhile, pound chicken breasts between slices of waxed paper to
1/4-inch thickness. Dip chicken in remaining egg wash, then coat with
remaining bread-crumb mixture. heat oil and garlic in nonstick skillet
sprayed with vegetable spray and cook for 4 minutes, or until golden
brown, turning once.
Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one
chicken breast on top of each eggplant slice. Spread another 1
tablespoon of tomato sauce on top of each chicken piece. Sprinkle with
cheese and bake for 5 minutes or until cheese melts.
- 2 ripe Anjou or Bose pears
- 2 Granny Smith or Golden Delicious apples
- 1/2 cup fresh cranberries
- 2 tablespoons frozen orange juice concentrate
- 1 cinnamon stick
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 4 walnut halves
Directions
Cut pears and apples in half and core.
Place in a medium-size saucepan with remaining ingredients except
walnuts and bring to a boil. Reduce heat, cover and simmer over low
heat 10 to 20 minutes until fruit is tender.
Discard cinnamon stick. Strain through food mill and serve warm or
chilled, topped with a walnut half.
Nutritional Information Per Serving: Calories: 95; Protein: 1 g;
Sodium: 1 mg; Carbohydrates: 21 g; Cholesterol: 0 mg; Fat: 2 g
Exchanges: 1-1/2 Fruit
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For
Two
CHICKEN FRIED STEAK
~Shared by Luanne,
FL
This recipe is for two, but I am sure you can double it.
Ingredients
2 pieces cubed steak
1 cup all purpose flour (self rising is fine, just omit salt)
1/2 tsp salt (more if you like)
1/2 teaspoon black pepper (more if you like)
Vegetable oil for frying
For Gravy
3 tablespoons reserved oil from frying steaks
1/4 cup all purpose flour
1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
1 1/2 -2 cups milk
Instructions
Pour oil to a depth of 1/4 inch in a large skillet. Place over medium
heat while you prepare the cubed steaks.
In a shallow bowl or pie plate, stir together flour, salt, and pepper.
In another shallow bowl, pour milk.
Dip each piece of meat into milk on both sides, then flour mixture on
both sides, back in milk on both sides, and back in flour mixture on
both sides. Repeat until both pieces of meat are breaded.
Carefully place in hot oil and cook until browned on both sides, about
8-10 minutes. Remove to paper towel lined plate while you prepare the
gravy.
For the Gravy
Drain off all grease except for 3-4 tablespoons. Add flour to grease
and stir over medium heat until flour is browned, just 1-2 minutes.
Reduce heat to low and pour in milk while stirring constantly. Add Salt
and Pepper. Stir over low heat until gravy is of desired thickness. Add
more milk if it becomes too thick.
Pour gravy over fried steak, mashed potatoes, and biscuits if you like.
SPICY SICILIAN
STUFFED PORK CHOPS
~Shared by Maggie,
TX
2 pork chops
1/4 cup thinly sliced green onions
1/4 cup pitted Kalamata olives, coarsely chopped
1/4 cup garlic and herb spreadable cheese
2 tablespoons chopped pepperoncini peppers
1 tablespoon chopped fresh oregano
2 teaspoons sherry vinegar or red wine vinegar
1/4 teaspoon salt
Heat grill. With tip of small knife make a horizontal slit in pork
chops to create a pocket being careful not to cut all the way through.
Combine green onions, olives, cheese, peppers and oregano in small
bowl. Spoon stuffing into pork chops; secure with toothpicks. Brush
chops with vinegar; sprinkle with salt. Grill pork covered over medium
heat or coals 10-12 minutes or until no longer pink in center turning
once. Remove toothpicks before serving.
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for posting. Thanks!
Publisher's
Choice
"RED LOBSTER" LOBSTER AND ASPARAGUS
PENNE PASTA
Combining lobster, shrimp and asparagus makes for one savory surprise.
Everyone at the table will love this lightly seasoned, highly
satisfying fusion of flavors.
Serves 4
Ingredients:
6 oz. lobster meat cut in 1/2" - 3/4" chunks
6 oz. medium shrimp (90-120 count), raw and peeled
1 lb. penne pasta, cooked
4 oz. asparagus, standard/medium and blanched (approximately 24 spears)
15 oz. DI GIORNO Four-Cheese Alfredo Sauce
2 tbsp. Land O' Lakes Roasted Garlic Butter Spread
Fresh grated Parmesan cheese
Preparation:
Wash asparagus thoroughly and cut off tough woody ends. Cut asparagus
into 1" pieces. Place asparagus into boiling salted water for two
minutes. Drain and chill in ice water to stop cooking and to help
retain its color. Drain again. Cook penne pasta according to directions
on the box. Drain and chill in ice water to stop the cooking process.
Drain again. In a hot saute pan, melt the two tbsp. of roasted garlic
butter. Add lobster meat and shrimp, cooking until the shrimp is
opaque. Add asparagus, pasta and Alfredo sauce, cooking until
everything is heated through. Split between four bowls and garnish with
fresh grated Parmesan cheese.
Chef's Tip:
Always put a pinch of salt in your water when boiling pasta. It adds
flavor to any dish you're creating.
AMBROSIA SALAD
This is an excellent and easy dessert or side dish.
Serves: 4
Ingredients
19 ounces (540 g) canned fruit (like mandarin oranges, pineapple etc),
drained
1 cup miniature marshmallows
1 cup shredded coconut
3½ cups whipped topping (or whipped cream)
Instructions
In a large bowl, combine mixed fruit with marshmallows and coconut. Add
whipped cream and toss to mix. Cover and chill for several hours before
serving.
UNFORGETTABLE
CHICKEN CASSEROLE
Ingredients
3 cups chopped cooked chicken
2 cups finely chopped celery
1 cup (4 ounces) shredded Cheddar cheese
1 cup sour cream
1 cup mayonnaise
1 (4-ounce) can water chestnuts, drained and chopped
1 (10-¾-ounce) can cream of chicken soup
½ cup slivered almonds
1 (6-ounce) can French-fried onion rings
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with
cooking spray. In a large bowl, stir together chicken, celery, cheese,
sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into
prepared baking dish. Bake, uncovered, for 30 minutes. Sprinkle onion
rings evenly over top and bake 5 more minutes, or until bubbly around
edges. Let stand 5 to 10 minutes before serving.
Combine soup and ranch dressing mix in slow cooker. Add pork chops and
cover with sauce. Cook on low 7 to 8 hours. Serve over rice or mashed
potatoes.
Nutritional Information:
Calories: 293, Calories from Fat: 190, Total Fat: 21 g, Cholesterol: 74
mg, Sodium: 493 mg, Total Carbohydrate: 5 g, Dietary Fiber: 0.50 g,
Sugars: 1 g, Protein: 19 g
SWISS CHICKEN
CASSEROLE
Makes 6 servings
Ingredients
6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss
cheese slices.
Combine soup and milk and stir well. Spoon mixture over chicken and
sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
BEEF WITH A
CORNBREAD BLANKET
1 pound ground beef
1 onion, chopped
1/2 green bell pepper, chopped
2 (10 ounce) cans condensed cream of celery soup
1 tablespoon prepared mustard
Salt and pepper, to taste
1 package Jiffy cornbread mix
Crumble meat and brown in skillet with onion and green pepper. Drain
off fat. Add soups and mustard. Stir to mix well. Add salt and pepper
to taste. Pour into greased 9-inch square pan.
Heat oven to 400 degrees F.
Prepare cornbread mix according to package directions and pour over
meat mixture spreading evenly to edges of pan. Bake approximately 30
minutes or until top of cornbread is golden brown. Check for doneness
by inserting wooden pick or knife.
CHEDDAR CHIVE
BUTTERMILK BISCUITS
Makes 16 biscuits.
2 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp each pepper and baking soda
6 tbs unsalted butter, cut into small pieces
4 oz extra sharp Cheddar cheese, grated
2 tbs chopped chives
3/4 cup buttermilk
Heat oven to 375 degrees. Line a rimmed baking sheet with parchment
paper.
In a bowl, whisk together flour, baking powder, salt, pepper and baking
soda. Add butter, cut it in until mixture is crumbly. Add Cheddar and
chives and toss to combine. Add buttermilk and stir until combined, do
not over mix.
Transfer dough to a floured surface and knead it a few times, shape it
into a 1" thick disk.
Using a 2" round cookie cutter, cut out 16 biscuits. Place on baking
sheet. Bake until bottoms are golden brown, 18 min. then SERVE.
CHEESE AND CORN
PUDDING
This savory baked dish is a wonderful way of celebrating fresh corn
when it is in season.
Yield: makes 4–6 Servings
Prep: 10 min
Total: 60 min
Ingredients
5 ears of fresh corn, kernels cut from cob, or 2 cups frozen corn
kernels, thawed
2 tbsp butter, melted, plus more for the dish
2 cups shredded sharp Cheddar or Monterey Jack
2 tbsp sugar
2 large eggs
1/4 tsp salt
1/4 cup all-purpose flour
pinch of cayenne pepper
Directions
1. Preheat the oven to 325°F (160°C) and lightly butter a 5–6 cup
ovenproof serving dish. Puree 1 1/2 cups of the corn in a blender. Add
1 3/4 cups of the cheese, the eggs, flour, melted butter, sugar, salt,
and cayenne. Process until blended.
2. Pour the corn mixture into the dish. Sprinkle with the remaining
corn, and stir gently. Smooth the surface. Sprinkle the remaining
cheese on top.
3. Bake for 45 minutes, until set and golden. Cool for 5 minutes, then
serve hot from the dish.
Notes
The assembled dish can be refrigerated for several hours for
last-minute cooking; top with the cheese just before baking.
Good with roast chicken, turkey or ham. Leftovers can be covered,
refrigerated and reheated.
If only "enhanced" pork is available (the label will state that the
pork was injected with a water-salt solution), do not brine the roast.
Instead, simply season the stuffed and tied roast with salt before
browning. Note that you should not trim the pork of its layer of fat.
While it is possible to substitute dried rosemary for fresh, do not
substitute dried thyme for fresh or the herb crust will be dry and
dusty tasting. The roasting time will vary widely depending on the
thickness of the meat. The roast can be brined, stuffed, and tied a day
ahead, but don't prepare the bread crumb topping until you are ready to
cook.
Ingredients
2 1/2 - 3 pound boneless center-cut pork loin roast (see note above)
Table salt
1/4 cup sugar
1 large slice hearty white sandwich bread, torn into pieces
1 ounce grated Parmesan cheese, or pecorino cheese, (about 1/2 cup)
1 medium shallot, minced (about 3 tablespoons)
4 tablespoons olive oil, plus an additional 2 teaspoons
Ground black pepper
1/3 cup packed fresh parsley or basil leaves
2 tablespoons minced fresh thyme leaves
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 large clove garlic, minced or pressed through a garlic press (about 1
1/2 teaspoons)
Instructions
1. Lightly score fat cap on pork, making 1/4-inch crosshatch pattern.
Cut pocket in roast. Dissolve 1/2 cup salt and sugar in 2 quarts water
in large container; submerge roast, cover with plastic wrap, and
refrigerate for 1 hour. Rinse roast under cold water and dry thoroughly
with paper towels.
2. Meanwhile, adjust oven rack to lower-middle position and heat oven
to 325 degrees. Pulse bread in food processor until coarsely ground,
about sixteen 1-second pulses (you should have 1 cup crumbs). Transfer
crumbs to medium bowl (do not wash food processor work bowl) and add 2
tablespoons Parmesan, shallot, 1 tablespoon oil, 1/8 teaspoon salt, and
1/8 teaspoon pepper. Using fork, toss mixture until crumbs are evenly
coated with oil.
3. Add parsley or basil, thyme, rosemary, garlic, remaining 6
tablespoons Parmesan, 3 tablespoons oil, 1/8 teaspoon salt, and 1/8
teaspoon pepper to now-empty food processor work bowl and process until
smooth, about twelve 1-second pulses. Transfer herb paste to small bowl.
4. Spread 1/4 cup herb paste inside roast and tie. Season roast with
pepper (and salt, if using enhanced pork).
5. Heat remaining 2 teaspoons oil in 12-inch skillet over medium-high
heat until just smoking. Add roast, fat side down, and brown on all
sides, 8 to 10 minutes, lowering heat if fat begins to smoke. Transfer
roast to wire rack set in rimmed baking sheet lined with aluminum foil.
6. Using scissors, snip and remove twine from roast; discard twine.
Spread remaining herb paste over roast and top with bread crumb
mixture. Transfer baking sheet with roast to oven and cook until
thickest part of roast registers 145 degrees on instant-read
thermometer, 50 to 75 minutes. Remove roast from oven and let rest 10
minutes. Internal temperature should rise to 150 degrees. Using spatula
and meat fork, transfer roast to carving board, taking care not to
squeeze juices out of pocket in roast. Cut roast into 1/2-inch slices
and serve immediately.
Note: See the link below for superb photo instructions.
DRIPPING ROAST BEEF
SANDWICHES WITH
MELTED PROVOLONE
Makes 4 servings.
1/4 cup drained mild or pickled banana pepper rings
4 Hoagie rolls with sesame seeds
1 tbs reduced sodium Worcestershire sauce
4 slices deli provolone cheese cut in half
3/4 pound thinly sliced deli roast beef
10 1/2 oz can condensed French onion soup
Heat oven to 400 degrees. Heat soup and Worcestershire in a saucepan to
a boil. Add beef and heat through.
Divide beef among rolls. Top beef mixture with cheese slices and place
sandwiches onto baking sheet. Bake 3 min. or until sandwiches are
toasted and cheese is melted. Spoon soup mixture onto sandwiches. Top
each sandwich with 1 tbs pepper rings, then serve.
GRAHAM TRAIL MIX
1 large bag white chocolate chips
1 box Golden Graham cereal
½ can Spanish peanuts
Melt white chocolate chips in the microwave. Mix in cereal and nuts.
Stir well until all is well coated.
Pour onto cookie sheet and let set. When the white chocolate has set
up, break into pieces and put in air tight container.
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
professionals for any special needs. Feel free to forward this
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