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Good morning and welcome to your A to
Z Recipes Newsletter. Where in the world has Maggie been? Right here! I took a little break
from the grind. A brief hiatus is good for the soul. I'll be doing
better when the heat goes away and the mosquitoes do, too!
Lucky for you, Patricia is
at the helm today with some great recipes. Don't tell her but
raspberries are my least favorite fruit. However, many of the recipes
here are forgiving and another fruit can be substituted. Like blueberry
or strawberry cake, Pavlova, or muffins. Yum!
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 THREE months and ends the
30th. 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. Now, here's Patricia in Mesa,
AZ.
Thinking
back, I
can't help but wonder which is worse, an aching back from picking
strawberries or scratched up arms from the raspberry brambles.
Every summer we would go to the country to visit with my aunt and
cousins. The cousins and I were shuffled off to the berry fields while
the adults enjoyed a peaceful summer, we'd groan and moan; get ”brown
as a berry” (wonder where that saying came from?) and on the weekends
enjoyed the good pay which we managed to spend on our own fun. Enough
memory lane tripping, here comes the last of the fruit issues – for a
while anyway. I certainly hope there have been recipes that everyone
could enjoy. Just me.
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
Rich
in vitamins, antioxidants and fiber, raspberry is a delicious
fruit with many health benefits. Raspberries have high concentration of
a compound that prevents cancer, thereby ceasing the growth of cancer
cells and stopping the growth of some cancers. The oil of raspberry has
sun protection factor. Moreover it helps to lose weight and also takes
proper care of your skin while aging. Improving your immune system,
this kind of berry actually looks after your overall health structure.
These berries are easy to include in your diet. Add them to various
recipes, eat them raw or add the chilled raspberries to your drinks;
all the forms tantalize your taste buds and also provide nutrition at
the same time.
Raspberries are excellent source of vitamin C, manganese and dietary
fiber. Raspberries are also rich in B vitamins, folic acid, copper and
iron. This berry has the highest concentration of antioxidant strength
amongst all fruits.
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
BERRY CARE AND HANDLING
Protect the berries from the sun and heat.
Remove from container and sort, removing any overripe or moldy berries.
Refrigerate (32° - 40°F) berries in loosely covered containers.
Don't wash the berries until they are ready to be used.
Raspberry shelf life is VERY short. They only keep for a day or
two in the refrigerator. If you don't plan to do anything with
them for longer than a day, freezing them is usually the best idea.
FREEZING BERRIES
Freezing is recommended for long-term storage. All berries can be
prepared with or without sugar or syrup; For freezing they should be
packed in an airtight container, leaving 1-inch of head space.
Without sugar: Frozen berries should be used within 3 months.
With sugar: Berries can be safely frozen for up to one year. The
flavor, appearance, quality and nutritional value are enhanced when
sugar or other sweeteners is added.
Labeling: Always label container with exact contents, date, and
amount of sugar or other sweetener added. Always work with small
amounts of fruit and freeze immediately in coldest part of freezer.
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?
•There
are more than 200 species of raspberries in the world.
•Although very perishable, raspberries are now imported from as far
away as Chile and New Zealand thanks to air travel and
climate-controlled packaging.
•Raspberries are a wonderful source of vitamin C, containing 40 percent
of a person's daily needs.
•The raspberry is composed of many connecting drupelets (individual
sections of fruit, each with its own seed) surrounding a central core.
The red raspberry comes from Asia Minor, and has been grown in Europe
for over 400 years! The Romans brought red raspberries all over Europe,
including to Britain.
The British loved the berry and exported plants to New York in 1771.
There are also wild red raspberries that originated in North America.
The black raspberry is from North America as well, but this berry was
not as popular as the red, so it wasn't grown very much until the 1800s.
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.
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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.
The Law of Raspberry Jam: the wider any culture is spread, the thinner
it gets. (Jerry Weinberg )
You know what a fan letter is? It's just an inky raspberry. (Bob Hope)
There is something in the red of a raspberry pie that looks as good to
a man as the red in a sheep looks to a wolf. (E. W. Howe)
A raspberry is not only a fruit, but it also a cry or a noise made to
express displeasure or contempt. To "blow a raspberry" is to make a
rude noise by putting your tongue between your lips and blowing.
The Golden Raspberry Awards (also called the Razzies), is a yearly
awards ceremony to recognize the worst in movies.
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:
SHRIMP WITH
RASPBERRY SALSA
2 cups fresh or frozen raspberries
¼ red onion, finely diced
1 jalapeno pepper finely diced
1 garlic clove, minced
¼ cup fresh cilantro, chopped
½ teaspoon granulated sugar
1 lime, juice and zest
½ pound rice noodles
1 tablespoon peanut oil
1 pound raw shrimp, peeled and deveined
4 ounces bean sprouts
½ cup toasted, unsalted peanuts
2 ounces snow peas, blanched and chopped into thirds
In a non-metallic bowl, combine raspberries, red onion, jalapeno,
garlic, cilantro, sugar, lime juice and zest. Cover and refrigerate for
1 hour. Using a large sauce pot, cook noodles in boiling water,
following package directions. Drain and toss with raspberry salsa
mixture. In a large skillet, heat oil over medium-high temperature.
Cook shrimp for 2 - 4 minutes or until pink throughout.
Divide noodles amongst four bowls. Top with bean sprouts, peanuts, snow
peas and shrimp. Serves 4.
RASPBERRY MOUSSE
1 cup milk
4 eggs, separated
3 tablespoons sugar
1 tablespoon red Maraschino cherry syrup
1/2 teaspoon vanilla
2 cups fresh red raspberries
2 cups heavy cream, whipped
4 egg whites
Whipped cream for garnish
Sauce of sweetened berries
Combine milk, slightly beaten egg yolks and sugar in top of double
boiler. Cook over hot water, stirring constantly, until the custard
coats a spoon. Remove from heat, blend in cherry syrup and vanilla.
Chill thoroughly. Rub raspberries through a wire strainer. Fold in
whipped cream and stiffly beaten egg whites. Fold into custard. Pour
into serving bowl; chill at least 4 hours. Serve garnished with whipped
cream and sauce of crushed sweetened berries.
DOUBLE BERRY RICE
1 cup uncooked brown rice (or whole wheat orzo, bulgur, quinoa or other
small whole grain)
1/3 cup slivered almonds
1/4 cup orange juice
1/2 teaspoons salt
2 tablespoons olive oil
2 tablespoons finely minced fresh mint
2 tablespoons finely minced fresh flat-leaf Italian parsley
1 cup fresh raspberries, rinsed
1 cup fresh blackberries, rinsed
Prepare rice (or other grain) according to package directions. While
rice is cooking, toast slivered almonds in a small skillet over medium
low heat, about 3 minutes. Set aside. Put cooked rice in serving dish.
Measure orange juice into a small bowl. Add salt. Whisk in olive oil.
Pour orange juice mixture over rice and stir to blend. Add nuts and
herbs to rice mixture. Gently mix in fresh raspberries and
blackberries. Serve immediately or to serve cold, cover and
refrigerate. Serves 4
CHOCOLATE RASPBERRY
STREUSEL SQUARES
1½ cup flour
1½ cup oats
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup raspberry jam
1 cup chocolate chips
1/4 cup chopped almonds
Preheat oven to 375 degrees. Combine flour, oats, sugar, brown sugar,
baking powder, and salt. Cut-in butter until mixture is crumbly. Set
aside 1 cup of mixture to use for streusel. Press remaining mixture
into the bottom of an ungreased 9-inch-square pan and bake for 10
minutes. Spread jam over crust; sprinkle evenly with chocolate chips.
Combine reserved oat mixture with almonds and sprinkle over chocolate
chips. Bake for 30 to 35 minutes or until golden brown. Cool completely
before cutting into squares.
ROASTED ACORN SQUASH
WITH RASPBERRY
SAUCE
1 1/3 cups) raspberries
3 tablespoons packed light brown sugar
2 tablespoons water
Roasted Acorn Squash
2 tablespoons vegetable oil, plus more for the pan
2 acorn squash
2 tablespoons honey, warmed until fluid
1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
Salt and pepper, to taste
Preheat oven to 400 degrees. Lightly oil a large roasting pan. Cut each
squash lengthwise into 8 equal pieces. Arrange pieces, skin side
down, in pan to which 1/2 cup water has been added. Lightly oil the
squash. Cover tightly with aluminum foil; bake 20 minutes. Uncover and
continue baking until squash is almost tender, about 15 minutes. Brush
squash with honey and bake until lightly browned, about 5 minutes
longer.
Meanwhile, make raspberry sauce. Combine raspberries, brown sugar, and
water in a saucepan. Bring to a simmer over medium heat, stirring to
dissolve sugar. Reduce heat to medium-low and simmer, stirring
occasionally, until juices are lightly thickened, about 5 minutes.
Puree briefly in blender taking care not to crush seeds. Strain mixture
through a fine sieve. Arrange squash on platter; season with salt and
pepper and drizzle with raspberry puree.
RASPBERRY CREME
DESSERT
2 cups crushed vanilla wafers
1/2 cup butter
1 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla extract
2 packages (10 ounce) frozen raspberries, thaw and drain well
1 cup heavy cream, whipped
Place half of wafers in bottom of a 9x9 glass baking dish. Cream butter
and sugar until smooth. Add eggs, one at a time, beating well after
each. Add vanilla. Mixture may have curdled appearance. Place butter
mixture by spoonfuls on top of crumbs. Spread carefully with spatula to
avoid disturbing crumbs. Place raspberries in single layer on butter
mixture. Top with whipped cream. Sprinkle remaining wafer crumbs on
top. Chill overnight. Cut into squares.
FLANK STEAK WITH
RASPBERRY CHIPOTLE
SAUCE
~Thank you, Marianne
1 large zip-top bag
1/3 cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon liquid smoke
2 lb beef flank steak
1 cup barbecue sauce
1/4 cup raspberry preserves
3 tablespoons spicy brown mustard
1 tablespoon chipotle hot pepper sauce
Aluminum foil
6 Bakery hamburger buns
Preheat oven to 425 degrees. Place molasses, Worcestershire sauce,
garlic salt, and liquid smoke in zip-top bag; shake to mix. Add flank
steak; seal tightly and knead bag to evenly coat the steak. Transfer
meat and marinade to 2-quart baking dish. Bake 25–30 minutes or until
steak internal temp is 145 degrees.
Combine remaining ingredients (except buns) in microwave bowl. Place in
microwave on high for 30–45 seconds or until warm. Transfer steak to
cutting board and cover loosely with foil; let stand 5 minutes. Slice
meat thinly (across the grain). Place meat on buns, top with sauce, and
serve.
Drain raspberries, reserve liquid. Beat cream cheese until fluffy.
Gradually add 1/3 cup raspberry juice. Cut cake horizontally in four
equal layers. On each of three layers spread two tablespoons of the
cream cheese mix; top with one third of the raspberries. Stack layers,
topping with plain fourth layer; chill. Refrigerate remaining cream
cheese mix.
After cake has set, frost top and sides with cream cheese. Chill
several hours. Combine 3/4 cup raspberry juice and cornstarch in sauce
pan, mixing until smooth. Cook over medium heat, stirring constantly
until mixture thickens and loses starchy taste. Chill. When ready to
serve, gently fold raspberry frost into sour cream; top slices with
sauce.
FRESH RASPBERRY PORK
SALAD
4 boneless pork chops, 3/4-inch thick
2 teaspoons vegetable oil
Salt and pepper, to taste
2 cloves garlic, minced
1/3 cup raspberry vinaigrette dressing
4 cups iceberg lettuce, Boston or bibb leaf, torn
1 cup fresh raspberries
1/2 cup celery, sliced
1/4 cup almonds, sliced
Heat skillet over medium-high heat. Season chops; brush lightly with
oil. Cook 4 minutes per sides, turning occasionally to brown evenly,
until internal temperature on a thermometer reads 145 degrees F.
Remove, let rest 3-minutes and keep warm. Add remaining oil to pan and
quickly sauté garlic until tender, about 1-2 minutes, stirring
constantly. Stir in raspberry vinaigrette dressing; cook and stir 1
minute or until heated through.
In a large bowl, toss together lettuce, raspberries and celery. Divide
lettuce mixture onto plates and top with dressing. Slice each chop into
strips and fan over salads. Sprinkle with almonds serves 4
Mix frozen fruit and banana in a bowl. Pour Cointreau over all
and chill until ready to serve.
RASPBERRY YOGURT
MUFFINS
1¾ cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 carton (6 ounces) raspberry yogurt
1/3 cup oil
1 egg
1 cup raspberries
Preheat oven to 400 degrees. Spray, grease or put paper liners in
12 muffin cups. In medium mixing bowl, stir together dry
ingredients. In small bowl, beat together yogurt, oil and egg. Stir
yogurt mixture and raspberries into dry mixture until almost blended.
Add raspberries and stir until batter is just blended. Do not over mix.
Spoon into prepared muffin cups. Bake until nicely browned, about 20
minutes.
RASPBERRY PARFAIT
2 cups heavy cream
18 coconut macaroons, crushed
1 cup finely chopped pecans
1 pint raspberry sherbet
1-2 drops red food coloring
1/2 cup coconut
Whip 1 1/2 cups cream until stiff. Add crushed macaroons and pecans.
Spread half of mixture in loaf pan and freeze until firm. Remove from
freezer and spread with sherbet. Return to freezer to set firmly. Cover
with remaining cream mixture and freeze. Two hours before serving, whip
1/2 cup cream and add red food coloring to tint light pink. Remove loaf
from freezer and run hot, wet cloth over outside of pan to loosen.
Invert on serving plate and frost with tinted whipped cream. Sprinkle
with coconut and serve.
RASPBERRY SHRIMP
SAUTE
~Thank you, Sue
1/3 cup minced onion
2 tablespoons butter
3 tablespoons raspberry vinegar
1/4 cup vegetable stock
8 ounces fresh popcorn shrimp, cooked
8 ounces fresh scallops
1/4 cup sour cream
1 tablespoon diced tomato
Fresh raspberries as garnish
In a large skillet or wok, saute onion in butter until transparent,
about 3 to 4 minutes. Add vinegar, vegetable stock, shrimp and scallops
and cook briefly, about 5 minutes, stirring often. Scallops should be
opaque. Stir in sour cream over low heat; add tomato at the last
minutes. Serve at once with rice or noodles. Garnish with fresh
raspberries.
PEACHY RASPBERRY
COBBLER
1 package (12 ounce) frozen peaches, partially thawed
1 package (10 ounce) frozen red raspberries, partially thawed
5 tablespoons butter
1 teaspoon lemon juice
1 cup biscuit mix
2 tablespoons sugar
1/2 cup milk
1 pint vanilla ice cream
Combine peaches, raspberries, 3 tablespoons butter and lemon juice in
casserole dish or skillet. Cover; place on grill 5-6 inches above
glowing coals. Heat to simmering point. Combine biscuit mix with sugar;
cut in 2 tablespoons butter until well blended. Add milk to make a soft
dough. Spoon dough into simmering fruit mixture. Cover and cook over
low glowing heat until dough is thoroughly cooked - 12-15 minutes.
Serve hot, topped with vanilla ice cream.
GRILLED TURKEY WITH
RASPBERRY RED WINE
SAUCE
4 turkey breast steaks
3/4 cup red wine
2 shallots, finely chopped
2 apples, sliced
2 tablespoons olive oil
Salt & freshly ground pepper, to taste
1/2 cup fresh raspberries
In frying pan, sauté shallots for 2 minutes. Add apples and continue
cooking until apples are just soft. Then remove apples and set them
aside. Pour in red wine and slowly add raspberries. Reduce heat by
half. When sauce is thickening, add apples. In large skillet, heat oil
over medium to high heat; brown steaks on both sides, about 4-5
minutes. Sprinkle with salt and pepper and remove from pan. Arrange the
steaks on individual plates and cover with sauce.
RASPBERRY ICE CREAM
PIE
1 cup boiling water
1 package raspberry gelatin
1 pint vanilla ice cream
1 package (10 ounce) frozen raspberries, slight thawed
1/4 cup finely cut walnuts
1 baked pie shell, 9 inch
Combine boiling water and gelatin. Cut ice cream into small pieces; add
to gelatin mix. When it begins to set, whip with beater. When
thickened, add raspberries and walnuts. Pour into pie shell; top with
whipped cream.
RASPBERRY LEMON
MUFFINS
2 1/4 cups all-purpose flour, divided
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 container (8-ounce) lemon yogurt
1/2 cup vegetable oil
2 large eggs
1 teaspoon grated lemon rind
1 1/4 cup fresh raspberries
3 tablespoons sugar
1 tablespoon cold butter or margarine
Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large
bowl; make a well in center of mixture. Stir together yogurt and next 3
ingredients; add to dry ingredients, stirring just until moistened.
Toss together 2 tablespoons flour and raspberries; fold into batter.
Spoon into lightly greased muffin pans, filling two-thirds full.
Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut
butter into mixture with a pastry blender or fork until crumbly. Spoon
evenly over batter in muffin pans. Bake at 375 degrees for 20 to 25
minutes or until golden. Remove muffins from pans immediately, and cool
on wire racks.
RASPBERRY THIMBLE
COOKIES
1/2 cup butter
1/4 cup brown sugar
1 egg, separated
1 cup sifted flour
Chopped nuts
Raspberry jam
Cream butter, brown sugar and egg yolk until light. Add flour; blend
well. Roll into balls the size of butter balls. Dip the balls in egg
white and roll in chopped nuts. Bake at 300 degrees for 5 minutes. Make
depression with thimble in each cookie. Bake 15 minutes longer, cool.
Fill depressions with jam.
RASPBERRY TURKEY
WRAPS
~Thank you, Shirley
1/4 cup whole-berry cranberry sauce
1 tablespoon light raspberry-walnut vinaigrette
1/2 pound thinly sliced processed turkey
1 cup gourmet salad greens
1/2 cup (2 ounces) shredded provolone cheese
1/4 cup thinly sliced and halved red onion
4 (8-inch) flour tortillas
Process cranberry sauce and vinaigrette in a food processor until
mixture is blended and smooth. Arrange turkey, greens, cheese and onion
evenly down center of each tortilla. Top evenly with chipotle sauce,
and roll up. Chill until ready to serve.
RASPBERRY CAKE
1 package (10 ounce) frozen raspberries, thawed
1 box white cake mix
1 box strawberry gelatin
3/4 cup water
4 eggs, beaten
2/3 cup oil
1 tablespoon flour
Set aside4 tablespoons of berries and juice for frosting. Mix remaining
ingredients in large bowl, blending well. Bake in greased,
floured 13x91/2x2 inch pan at 350 degrees for 30-35 minutes. Cool
slightly, then frost.
Frosting:
4 tablespoons raspberries and juice
1 stick butter
2 1/4 cups powdered sugar
Bring juice, berries and butter to a boil; remove from heat and beat in
sugar. Frost cake, cut into squares and serve warm.
CHINESE CHICKEN
4 chicken breasts, boned and cubed
2 tablespoons butter
1 can (20 ounce) pineapple pieces, drained, reserved
1/3 cup raspberry vinegar
2 tablespoons cornstarch, mixed with a little water
1/3 cup brown sugar
1 tablespoon honey
2 tablespoons soy sauce
1 green bell pepper
1 red bell pepper
Saute chicken in butter until browned and cooked through. Keep warm.
Combine saved juice, vinegar, cornstarch, sugar, honey and soy sauce.
Cook over medium heat, stirring until thick. Seed and slice peppers.
Add pineapple, peppers and chicken to the sauce. Serve over rice.
Place berries in a bowl, add grapes, coconut, sour cream and powdered
sugar.
RASPBERRY TURKEY
SANDWICH
2 teaspoons Dijon Mustard
2 teaspoon honey
2 teaspoon seedless raspberry jam
4 slices whole wheat or bread or choice
2 lettuce leaves
2 thick slices turkey
2 thinly sliced pieces of red onions
Mix mustard, honey and jam until well blended. Spread onto
insides of bread. Add lettuce, turkey and onion. Serves 2
RASPBERRY DELIGHT
1 package frozen raspberries
2 tablespoons lemon juice
1/2 cup sugar
1 cup thick sour cream
Thaw and crush berries. Mix and add remaining ingredients. Pour into
freezing trays and freeze two hours; stir twice during freezing.
RASPBERRY HAM
FRITTATA
~Thank you, Debbie
1/4 cups butter (1/2 stick)
2 cups refrigerated hash brown potatoes
2/3 cups chopped Canadian bacon
1/3 cups chopped scallions
salt and pepper
1 package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
4 large eggs
2 tablespoons milk
1 tablespoon fresh parsley leaves, chopped
1 cup shredded white cheddar cheese
Whisk eggs, milk and parsley in a bowl. Pour over hash browns and cook
3 minutes. Sprinkle top with Cheddar cheese. Melt butter in an
ovenproof 10-inch skillet over high heat. Add hash brown potatoes,
Canadian bacon and scallions. Season with salt and pepper. Cook 7
minutes. Sprinkle raspberries evenly over hash browns. Preheat oven to
350 degrees. Place in oven and bake 5 minutes or until cheese melts and
eggs are cooked.
RASPBERRY MELON
ALASKA
3 cantaloupes
1 cup raspberries, washed and hulled
1 cup blueberries
6 egg whites
1/2 teaspoon salt
1 cup sugar
1 pint lemon sherbet
Chill all fruits before starting. Halve cantaloupes, remove seeds and
scoop out flesh to 1/2 inch of rind and drain. Drain shell at least one
hour on paper towel on cookie sheet in refrigerator.
Dice melon to make 1 cup. Mix with other fruits. Beat egg whites with
salt until foam. Gradually beat in 3/4 cup sugar; beat until very
stiff. Cut a piece of rind off bottom of cantaloupes half so it will
stand straight. Place a scoop of sherbet in each half. Fill with mixed
fruit. Quickly spread meringue over all, bringing it to very edge of
melon rind. Sprinkle with remaining sugar. Bake at 500 degrees 2-3
minutes until lightly browned. 6 servings
RASPBERRY PORK CHOPS
4 lean pork chops
2 tablespoons flour - optional
1 1/2 tablespoons butter
1 tablespoon oil
6 tablespoons raspberry vinegar
3/4 cup chicken broth
1/2 cup heavy cream
Coat chops with flour (if desired). Brown chops in butter and oil,
turning once. Remove chops, add vinegar and broth to pan drippings.
Stir over low heat until well combined. Return chops to pan. Simmer
until cooked, about 10 minutes on each side. Remove pork to serving
platter. Raise heat and boil sauce until thickened slightly; about 5
minutes. Add cream, stirring until thick. Pour over pork chops and
serve at once.
RASPBERRY BUTTERMILK
SHERBET
1 cup buttermilk
1 cup sugar
1 package (10 ounce) frozen raspberries
Blend all ingredients in a blender for 10-20 seconds. Pour into a pint
serving tray and place in freezer. No need for further mixing. 6
servings.
RASPBERRY SALAD
3 tablespoons extra-virgin olive oil
1/2 small red onion, chopped
3 tablespoons red wine vinegar
1 1/2 tablespoons honey
1-2 tsp Tabasco or other brand hot sauce
8 cups assorted greens, cleaned and chilled
1/3 cup crumbled, reduced-fat blue cheese (goat cheese can be
substituted)
1/3 cup each cleaned and chilled raspberries, blueberries, and
blackberries (or 1/2 cup of any combination of fresh berries)
1/3 cup slivered almonds, roasted (1/3 cup of pecans or walnuts can be
substituted)
Combine the oil, onion, vinegar, honey, and hot sauce in a blender and
puree. (The dressing can be made a day or two ahead of time, but bring
it to room temperature before serving.) Prior to serving, pre heat oven
to 400 degrees. Roast the almonds for approximately 4 minutes at 400
degrees on a cookie/sheet. While nuts are roasting combine the assorted
greens in a large bowl. Toss with the room temperature dressing. Add
the remaining ingredients (blue cheese and raspberries) except for the
roasted almonds. Toss gently, then top with almonds. Serve immediately.
Slice cake into 3 layers. Sprinkle first with Sherry; spread with jelly
and freeze until set. Spread with raspberry sherbet; freeze. Spread
with vanilla ice cream; freeze; repeat on other two layers. Stack,
placing third layer on top; frost entire cake with whipped cream and
freeze. Thaw 30 minutes at room temperature before serving.
ROAST VEAL
~Thank you, Jean
1 pound veal loin roast
2 tablespoons olive oil
6 sun dried tomatoes, drained & cut into strips
½ cup light olive oil
6 tablespoons raspberry vinegar
2 tablespoons raspberry concentrate
Mint leaves & fresh raspberries for garnish
Rub veal roast with 2 tablespoons of olive oil. Roast in a reheated 400
degrees oven for 25 minutes. Let cool to room temperature. Chill, if
desired. Slice veal as thin as possible and arrange slices on
individual serving plates. Sprinkle tomato strips over meat. Whisk
together olive oil, raspberry vinegar and concentrate. Drizzle over
veal. Add fresh mint leaves and fresh raspberries to decorate each
plate.
EASY DOES IT
MACAROON SURPRISE
8 large fresh macaroons
1/2 cup sour cream
1/2 cup brown sugar
2 boxes frozen raspberries, thawed
Crumble macaroons into bowl. Add sour cream and brown sugar. Spoon into
individual serving dishes. Add raspberries; chill and serve. 6
servings.
BEEF WITH RASPBERRY
CHIMICHURRI
3 packages (6 ounces each) raspberries, divided
3 cups fresh parsley leaves, chopped
1/4 cups grated orange zest (from 2 to 3 large oranges)
3 tablespoons chopped garlic
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
2 teaspoons ground cumin, toasted
salt and pepper, to taste
1 (3 pound) center cut beef tenderloin, tied
Blend 2 packages raspberries, parsley, orange zest, garlic, lemon zest,
lemon juice, and cumin in a blender or food processor until well
blended. Season with salt and pepper. Season beef with salt and pepper.
Roast or grill to desired doneness. Slice. Drizzle with raspberry
chimichurri and garnish with remaining raspberries.
Dissolve gelatin in boiling water. Immediately add frozen raspberries;
blend well. Refrigerate until slightly jelled. Add whipped cream. Tear
cake into pieces and fold into mixture. Pour mixture into ungreased
angel food cake pan; refrigerate for about 3 hours. Remove from pan;
slice and serve. 8 servings
Note: Cake does not keep well over night. Best for small gatherings. or
a large family.
RASPBERRY CHICKEN
w/THYME
1 1/2 cups fresh raspberries
8 fresh thyme sprigs plus
1 teaspoon minced thyme
4 boneless chicken breast halves, with skin
Salt and freshly ground pepper
3 tablespoons cold unsalted butter, cut into pieces
1 teaspoon olive oil
1/3 cup dry white wine
2 tablespoons balsamic vinegar
1 shallot, minced
1/2 cup chicken stock or canned low-sodium broth
Press half of the raspberries through a fine stainless steel strainer;
reserve the puree. Tuck one thyme sprig under the skin of each chicken
breast, loosening the skin as little as possible. Season the chicken
with salt and pepper.
In a large, heavy, nonreactive skillet, melt 1/2 tablespoon of the
butter in the oil over high heat. When the butter stops foaming, add
the chicken, skin side down, and cook for 1 minute. Reduce the heat to
moderate and cook until the skin is nicely browned, about 5 minutes
longer. Turn the chicken and brown the second side, about 6 minutes.
Transfer the chicken to a plate and keep warm in a low oven. Pour the
fat from the skillet.
Add the wine, vinegar, shallot and minced thyme to the skillet and boil
over moderately high heat for 2 minutes, stirring to deglaze the pan.
Add the chicken stock and boil until reduced to 1/4 cup, about 5
minutes. Stir in the reserved raspberry puree and cook until warmed
through. Remove from the heat and whisk in the remaining 2 1/2
tablespoons butter.
Slice the chicken breasts crosswise or leave them whole. Transfer to
warmed plates and spoon the sauce on top or alongside. Garnish with the
remaining thyme sprigs and whole raspberries and serve.
RASPBERRY COUGAR BARS
1/2 cup finely chopped hazelnuts
1 1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons brown sugar
1/2 cup butter
1-1/2 cup shredded sharp cheddar cheese
1 cup raspberry jam
Chop hazelnuts and reserve for later. Combine flour, baking powder,
salt and brown sugar. Cut in butter until mixture looks like coarse
crumbs. Stir in cheese (this may all be done in a food processor). Set
aside 3/4 cup of this mixture. Press remaining mixture in bottom of
ungreased 8 inch square pan. Spread jam evenly over crust. Sprinkle
with hazelnuts, pressing in gently. Sprinkle with reserved crumb
mixture and pat gently. Bake at 350 degrees for 25 minutes or until
golden. Cool in pan. Cut into bars. Store in refrigerator. Makes about
16 bars.
RICE SALAD
~Thank you, Evelyn
3 cups cooked brown rice
1/4 cup raspberry vinegar
2 tablespoons fresh basil - or 2 teaspoons dried
1/3 cup chopped celery
3 green onions, chopped
1/2 cup sliced black olives
1 cup pearl peas, fresh or frozen
1/2 cup carrots, blanched and sliced
1 cup sour cream
Shredded lettuce
Combine cooled rice, vinegar and basil; stir well. Add remaining
ingredients and serve chilled on a bed of lettuce.
EASY DOES IT
RASPBERRY CAKE
1 stick butter
1 cup self rising flour
1 cup sugar
1 cup milk
1 pint raspberries, sweetened
Mix butter in 13x9 pan. Mix flour, sugar and milk; beat until smooth.
Pour butter into batter; mix well. Pour batter into buttered pan.
Spread berries with juice on top of batter. Bake at 375 degrees until
toothpick test comes out clean - Check after 30 minutes.
RASPBERRY CHICKEN
WITH RICE
1/2 cup roasted red peppers, thinly sliced
2 tablespoons flour
1 teaspoon seasoned salt
1 large zip-top bag
4 boneless, skinless chicken fillets (about 2 lb)
Cooking spray
1/4 cup pre-sliced green onions
1 boil-in-bag rice pouch
3/4 cup red raspberry preserves
1/4 cup water
1 tablespoon cornstarch
2 tablespoons cream sherry
1/2 teaspoon dried mint
Preheat large saute pan on medium-high 2–3 minutes. Place flour and
seasoned salt in zip-top bag; shake to mix. Add chicken (wash hands);
seal bag and shake to coat. Remove pan from heat; coat with spray. Add
chicken; cover and cook 2–3 minutes on each side or until chicken is
browned. Add peppers and onions to chicken, rotating chicken to top;
cook 2–3 more minutes or until veggies are softened. Cook rice
following package instructions.
Whisk remaining ingredients together until blended. Reduce heat on
chicken to low and stir in raspberry mixture; simmer 10 minutes,
turning chicken to coat with sauce, or until chicken is 165 degrees.
Drain rice. Serve chicken and sauce over rice.
RASPBERRY BOCCONE
DOLCE
3 cups whipping cream
1/3 powdered sugar
Meringue:
4 egg whites at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
1 cup sugar
Filling
6 ounces semi sweet chocolate chips
3 tablespoons water
2 packages (10 ounce) frozen raspberries. thawed and drained
Whip cream until stiff; gradually add sugar and beat until quite
stiff. Beat egg whites until frothy; add salt and cream of tartar,
beating until stiff. Gradually add sugar, beat until meringue is stiff
and glossy. Line cookie sheets with brown paper and trace 3 circles,
each 8 or 9 inches in diameter. Spread meringue evenly over the circles
and bake at 250 degrees for 35 to 50 minutes. Remove from oven and
carefully peel paper from the bottom. Place on cake racks to dry. Melt
chocolate bits with water over hot water.
To assemble:
Place a meringue layer on serving plate and spread with a thin coat of
melted chocolate. Spread a layer, about 3/4 inch thick, of whipped
cream and top this with a layer of berries. Put a second layer of
meringue on top, spread with chocolate, whipped cream and berries; then
top with third layer of meringue. Frost sides and top smoothly with
remaining whipped cream. Decorate top with melted chocolate, and whole
berries. Refrigerate 2 hours before serving.
CHILLED RASPBERRY
SOUP
4 cups fresh raspberries
1 banana, cut into 5 pieces
1 cup orange juice
1 cup light sour cream
1/2 cup fresh raspberries, for garnish
In a food processor, whip the raspberries, banana, juice and sour cream
until smooth. Refrigerate the soup for at least one hour. Serve the
soup into small, chilled bowls and garnish with raspberries. Serves 6
Before starting, fruit and butter should be at room temperature. Cream
butter and sugar and add berries. Keep refrigerated
CHOCOLATE-RASPBERRY
SMOOTHIE
2 cups light chocolate soy milk
1 cup raspberries
½ teaspoon vanilla
In blender or food processor, add all ingredients. Cover; blend on low
speed about 30 seconds or until smooth. Pour into 2 glasses. Serve
immediately. Two 1-cup servings.
RASPBERRY FLAN
~Thank you, Geneva
1/2 cup sugar
2 packages (10 ounce) frozen raspberries, thawed
1 1/2 cups half and half, scalded
5 eggs
1 egg yolk
3/4 cup sugar
1 teaspoon vanilla
Fresh raspberries for garnish (optional)
Warm a 2 quart baking dish in oven. Heat 1/2 cup sugar in a small
saucepan over low heat, stirring constantly until sugar dissolves and
turns golden. Pour melted sugar into warm baking dish and tilt to coat
bottom and 1/2 inch up the sides. Invert baking dish on a plate and let
stand to harden sugar.
Press raspberries through a sieve and discard seeds. Reserve 1 1/4 cup
of the puree. Mix half and half, eggs, egg yolk, 3/4 cup sugar and
vanilla. Stir into prepared baking dish and place in shallow baking pan
with a 1/2 inch of hot water. Bake uncovered for about and hour and 15
minutes at 350 degrees or until knife comes out clean. Remove baking
dish from water and cool until lukewarm. Cover and refrigerate until
cold. Loosen edges with a spatula and invert onto a serving plate.
Garnish with fresh raspberries
VEAL w/RASPBERRY
SAUCE
1 1/2 pounds veal, thick cut, 1/4 inch
Salt to taste
Fresh ground pepper
Olive oil
1 cup Pinor Noir wine
Dry veal and salt and pepper both sides of cut (to taste). Bring olive
oil to near smoke over medium-high to high heat in a large frying pan.
Sear 1 - 2 steaks at a time, do not overcrowd, about 2 minutes per
side. Be careful to not overcook! Pull and place on foil tented plate
and continue with more oil, if needed, to sear the rest of the steaks.
When done, place in oven at 175 degrees to keep warm.
In same pan, over high heat, bring Pinot Noir to boil and reduce by
half. Add raspberries to reduction and boil for one minute. Puree
mixture in blender and then run through a fine mesh screen to remove
seeds. Plate veal and drizzle with sauce.
RASPBERRY MELBA ICE
CREAM SAUCE
1 package (10 ounce) frozen raspberries
1/4 cup sugar
1/2 cup raspberry jelly
2 tablespoons cornstarch
1 tablespoon cold water
Defrost raspberries in 1 quart casserole. Add sugar and jelly. Blend
cornstarch and water and stir into mixture. Cook 5 minutes until sauce
is thick and clear. Stir every 30 seconds. Cool
RASPBERRY MUSTARD
~Thank you, Gene
1 cup fresh or frozen raspberries
1/4 cup coarse ground mustard
In a small saucepan, heat raspberries over medium heat until melted.
Stir in mustard. Pour into small dish and serve with pretzels. Makes
one cup
Wash and drain strawberries; slice if you wish and sprinkle with sugar.
Toss, cover and chill. In blender, blend raspberries, 2 tablespoons
sugar, orange liqueur and lemon juice. Cover and chill. Just before
serving,
LAMB CHOPS WITH
RASPBERRY SAUCE
1/2 cup red wine vinegar
1/2 cup white wine or chicken broth
1/2 cup seedless raspberry jam
1 green onion, finely chopped
1 tablespoon cornstarch
1 tablespoon water
8 lamb chops
In medium saucepan, combine vinegar, white wine or broth, raspberry jam
and green onions. Stir over medium heat until jam is melted. Stir
together cornstarch and water; add to raspberry mixture and stir sauce
until smooth and clear Place lamb rib chops on broiler pan. Broil lamb
4 inches from heat source for approximately 5 to 7 minutes per
side or to desired degree of doneness. Place on platter and cover with
raspberry sauce
RASPBERRY SORBET
~Thank you, LaVerne
2 1/2 cups frozen raspberries, slightly thawed
6 ounces sugar syrup
Zest of 1 lemon
2 tablespoons lemon juice
Purée all the ingredients in a blender then push through a fine sieve
to remove the seeds. Freeze as for the coffee granita. Because you are
starting with frozen berries, this mixture will freeze much faster than
some of the other granitas so check it after 30 minutes.
RASPBERRY TILAPIA
4 (4 ounce) fillets tilapia (bream)
1/4 cup olive oil
1/4 cup raspberry vinegar
1/4 cup honey
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
Preheat oven to 350 degrees. Grease a 11x7 inch baking dish. In a
mixing bowl, whisk together the olive oil, raspberry vinegar, honey,
mustard and dill weed. Arrange the tilapia filets in a single layer in
the prepared baking dish. Pour mixture over the fish filets, coating
the filets evenly. Bake in a preheated oven, uncovered for 20 minutes
or until fish is flaky with a fork.
RASPBERRY PIE
Double pie crust
8 cups fresh raspberries
1 cup sugar
2 tablespoons corn starch
1 tablespoon butter
Dash of Salt
Line pie pan with half the pastry. Combine remaining ingredients. Pour
into crust; top with remaining pastry. Bake at 400 degrees for 45
minutes.
DUTCH RASPBERRY SAGO
SOUP
3 cups water
2 slices lemon
1/4 cup sago (tapioca can be substituted)
1/2 cup sugar
1 1/2 cups raspberry juice
Soak sago (or tapioca) in cold water for an hour; pour off water and
add 3 cups of fresh water. Boil until soft and transparent. Add
raspberry juice, sugar and lemon and let boil 5 minutes longer. Remove
lemon slices.
Note: Jenny Linn, famous singer, was exceedingly fond of sago soup and
attributed her good health to it.
RASPBERRY COBBLER
2/3 cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 cups raspberries
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup soft shortening
3/4 cup sugar
1 egg
3/4 cup milk
1 teaspoon vanilla
In a small saucepan, mix together 2/3 cup sugar and the cornstarch. Add
boiling water and boil 1 minute. Spread berries over bottom of baking
pan, pour mixture over berries.
Mix together flour, baking powder and salt. Add the shortening, 3/4 cup
sugar, egg, milk and vanilla; beat with mixer until well
combined. Spoon dough over berries. Bake at 350 degrees for 24 to 30
minutes. Serve warm with or without cream.
OPEN FACE HAM &
CHEESE
1 ounce(s) parmagiano reggiano shaved
1 piece(s) sourdough bread
2 tablespoon(s) raspberry or other fruit jam
2 tablespoon(s) olive oil
Heat grill to medium high. Brush both sides of bread with olive oil and
grill on both sides until slightly charred. Spread bread with jam, and
then layer on ham and shaved cheese.
RASPBERRY DELIGHT
1 2/3 cup graham cracker crumbs
1/4 cup fine chopped nuts
1/4 cup melted butter
50 large marshmallows
1 cup milk
1 cup whipping cream, whipped
2 packages (10 ounce) frozen raspberries
1/2 cup sugar
2 teaspoons lemon juice
1 tablespoon cornstarch
Combine crumbs, nuts and butter. Pat into an 8x10 inch pan. Place
marshmallows and milk in top of double boiler over hot water. Stir
until melted. Cool. Fold whipped cream into marshmallows; pour over
crust. Cook raspberries, sugar, lemon juice and cornstarch with 1/4 cup
water until clear. Cool. Pour over marshmallow mixture. Best if made
the night before.
RASPBERRY SURPRISE
3/4 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons sugar
3 eggs, separated
1 package (8ounce) cream cheese
1 cup sugar
1/8 teaspoon salt
1 cup heavy cream, whipped
1 package (10 ounce) frozen raspberries, thawed
Combine crumbs, butter and sugar and pat into 9x9 pan. Bake at 375
degrees for 8 minutes. Cool. Beat egg yolks until thick and add cream
cheese, sugar and salt. Beat until smooth and light. Beat egg whites
until stiff. Combine egg white and whipped cream and fold into cheese
mixture.
In mixer or blender, crush raspberries into pulp. Gently swirl 1/2 of
berries into cheese mixture and put onto crust. Spoon remaining berries
on top and swirl with knife. Freeze, thaw shortly before serving.
SWEET AND SPICY
RASPBERRY CHICKEN WINGS
~Thank you, Charles
Raspberry Sauce
1 tablespoon canola oil
1/2 cup minced yellow onion
1 garlic clove, minced
2 packages (6 ounces or 1 1/3 cups each) Driscoll's Raspberries
1/3 cup plus 1 tablespoon packed light brown sugar
1 tablespoons light molasses
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons tomato ketchup
2 teaspoons Dijon mustard
1/2 teaspoon hot red pepper sauce
Chicken Wingettes
Vegetable oil spray for the baking sheet
4 pounds chicken wingettes
2 tablespoons chili or Madras-style curry powder
1 tablespoon kosher salt
Heat the oil in heavy-bottomed, medium saucepan over medium heat. Add
the onions and cook, stirring often, until golden, about 5 minutes. Add
the garlic and cook until fragrant, about 1 minute. Stir in the
raspberries, brown sugar, molasses, vinegar, Worcestershire sauce,
ketchup, mustard and hot red pepper sauce and bring to a simmer. Note:
for a less spicy sauce reduce amount of hot red pepper sauce to 1/4
teaspoon. Reduce the heat to medium-low and simmer, stirring often,
until the raspberries are soft and the juices are slightly thickened,
about 10 minutes. Transfer to a blender. With the blender lid ajar,
puree the raspberry mixture. Separate into two portions and let cool.
Reserve one portion for the glaze and one for dipping later.
Chicken Wingettes
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment
paper and spray with the oil.
Pat the chicken wingettes dry with a paper towel then toss them in
chili powder, and salt together in a large bowl. Spread on the baking
sheet. Roast, turning once, until the wings are browned and show no
sign of pink when pieced at the bone with the tip of a knife, about 35
minutes. Brush with some of the sauce and roast until glazed, about 2
1/2 minutes. Turn, brush with more sauce, and bake until glazed, about
2 1/2 minutes longer. Transfer remaining sauce to a small serving bowl.
Transfer the wings to a platter and serve warm, with remaining sauce
for dipping.
RASPBERRY BARS
~Thank you, Mary
1 3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter or margarine softened
1 cup packed brown sugar
1 1/2 cup uncooked oats
1 cup raspberry jam
Preheat oven to 400 . Grease a 13x9-inch baking dish. In a medium
mixing bowl, combine flour, salt and baking soda. In a large mixing
bowl, cream butter and sugar together, using an electric mixer, until
fluffy. Stir in flour mixture, then oats. Mixture will be somewhat
crumbly. Press 2/3 of the mixture over bottom of baking pan. Carefully
spread jam evenly over crust to within 1/2-inch of edge. Distribute
remaining crumb mixture over top and press lightly to form a firm
crust. Bake for 20 minutes, until browned. Cool completely; cut into
bars
RASPBERRY CHICKEN
SLIDERS
1 can refrigerated crescent rounds
1 egg, beaten
1 to 2 teaspoons poppy seed
1 tablespoon vegetable oil
1 cup chopped red onions
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
2 tablespoons balsamic vinegar
1/4 cup red raspberry preserves
1/4 cup apricot preserves
1 boneless skinless chicken breast, cooked, thinly sliced
4 slices hickory-smoked bacon, crisply cooked, broken in half
1/4 cup fresh cilantro leaves
Heat oven to 375 degrees. Line large cookie sheet with cooking
parchment paper. Place crescent rounds on cookie sheet; press each
crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy
seed. Bake 8 to 13 minutes or until golden brown. Remove from cookie
sheet to cooling rack.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions,
salt and pepper; cook 3 to 5 minutes, stirring frequently, or until
onions are tender. Add chicken broth and balsamic vinegar; cook 12 to
17 minutes or until sauce is reduced by half. Stir in red raspberry and
apricot preserves; cook 2 to 3 minutes, stirring frequently, or until
slightly thickened. Cool 5 minutes. Cut each crescent round in half
horizontally. Place bottoms of buns on serving platter; top each with 2
teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.
RASPBERRY RICHES
1 cup flour, sifted
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup buttermilk
1/2 tsp vanilla
1/3 cup unsalted butter
1 1/4 cup fresh red raspberries
Sugar crumb topping:
1/2 cup brown sugar, packed
1 tablespoon unsalted butter, cut into small pieces
1 1/2 teaspoon semi sweet chocolate, grated
2 tablespoons flour
Melt and cool unsalted butter. Preheat oven to 375 degrees. Butter a 9"
round or 8" square baking pan. Sift together flour, sugar, baking
powder, baking soda and salt into a mixing bowl. In another bowl, beat
together egg, buttermilk and vanilla until smooth. Stir in butter. Add
dry ingredients. Beat with a wooden spoon until nearly smooth. Spread
batter evenly in prepared pan. Sprinkle with raspberries. Top with
sugar-crumb topping. Bake in preheated oven until nicely browned, about
40-45 minutes. Let cool on rack until warm. Serve warm.
Topping:
With metal blade in place, add all ingredients to processor. Process to
a fine consistency.
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In large saucepan combine milk, sugar and cornstarch with wire whisk,
stirring until cornstarch is dissolved. Continue to stir, bring mixture
to a simmer over medium heat; cook, stirring constantly with whisk,
until thickened.
Pour egg substitute into large bowl; with wire whisk, slowly stir in
hot mixture. Return to large saucepan; cook over low heat, stirring
with whisk 5-7 minutes, until hot, thick and fluffy - do not boil. With
whisk, slowly stir in Marsala; cook, stirring constantly for another
minute. Divide mixture evenly among 8 fluted parfait glasses. In medium
bowl, combine berries; serve each 1/2 cup portion of custard with 3/4
cup mixed berries.
Per serving: 134 calories, 0g total fat, 1mg cholesterol, 100mg sodium,
23g carbs, 7g protein.
PAVLOVA
4 egg whites
1/2 cup sugar
1 teaspoon white cider vinegar
1 teaspoon vanilla extract
1 1/2 teaspoons cornstarch
Whipped Cream Topping - see below
2 pints fresh raspberries
Beat egg whites to soft peaks. Gradually add sugar, beat until egg
whites are thick and glossy. Add vinegar, vanilla and cornstarch; beat
1-2 minutes. Cover a baking sheet with ungreased paper (brown mailing
paper of grocery bag cut to fit). Using a 4-5 inch salad plate or
cereal bowl for a form, trace circles onto the paper. Mound about 1/2
cup of meringue over each circle, using the back of soup spoon to mold
sides and indent center of meringue to a bowl shaped shell.
Bake at 250 degrees for 1 1/2 hours. Turn oven off and leave meringue
in oven with door closed for 2 more hours or until dry. Mound whipped
cream topping in each bowl and top with raspberries. 6 servings.
Topping:
1/2 teaspoon unflavored gelatin
1/4 cup cold water
1/4 cup sugar
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Soften gelatin in cold water, in a small saucepan. Stir in sugar; cook
over low heat 2-3 minutes, stirring constantly. Cook until mixture is
hot - do not boil. In top of a double boiler, using an electric mixer,
beat egg whites to stiff peaks. Put pan over boiling water; add cream
of tartar and beat 2 minutes. Rewarm gelatin and pour in a steady
stream into egg whites, beating at high speed to stiff peaks - about 1
minute.
Pour hot water out of double boiler bottom. Fill with ice water. Put
top of boiler over ice water. Add vanilla extract, beat 3 minutes -
serve. Not as complicated as it sounds.
Per serving with topping: 163 calories, trace fat, 0mg cholesterol,
59mg sodium, 35g carbs, 5g protein.
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Microwave raspberry jam for 60 seconds to liquefy. Add in the Raspberry
Vinegar. Set Aside. Spray a pan with non-stick spray and fry the pork
chops until done. Remove from pan and place on serving dish. Pour
raspberry sauce over pork chops and serve. Serves 2.
Per Serving: 225 calories, 14g total fat, 75mg cholesterol, 67mg
sodium, 0.1g carbs, 0 sugars, 22.5 g protein.
Place raspberries and liqueur in a blender or food processor. Process
until thick and slightly chunky, scraping down sides as necessary.
Serve while still frothy; garnish with mint if desired. 2 servings.
Per serving: 89 calories, 1gm total fat, 6mg cholesterol, 1mg sodium,
18gm carbs, 10gm sugars, 1gm protein.
APPLE RASPBERRY CRISP
1/4 cup margarine
1/2 cup quick cooking oats
1/4 cup all purpose flour
1 tablespoon brown sugar
1/2 pint fresh raspberries
1 large Granny Smith apple, peeled, cored, cut in 1/4 inch slices
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/2 teaspoon pure vanilla extract
Preheat oven to 400 degrees. Prepare 8 inch round pan with nonstick
spray. Combine margarine, oats, flour and brown sugar in a small bowl
until crumbly; set aside. Combine remaining ingredients, tossing gently
to coat the fruit. Pour into the prepared dish, top with oats mixture.
Bake 15 to 30 minutes or until top is slightly browned and crisp. 4
servings.
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For
Two
RASPBERRY RING
1 package (3 ounce) lemon flavored gelatin
1 cup boiling water
1 package (10 ounce) frozen raspberries, thawed and sieved
1/4 cup port wine
3/4 cup seedless green grapes, halved
Dissolve gelatin in boiling water; stir in raspberries with pulp and
juice and wine. Chill until partially set; fold in grapes. Pour into a
3 cup mold; chill until set. Serve on greens and garnish with tiny
bunch of grapes.
RASPBERRY BAVARIAN
1 package (3 ounce) raspberry gelatin
1/2 cup heavy cream
1/2 cup fresh raspberries
Prepare gelatin according to directions on package; when ready to
chill, divide in half. Chill and when gelatin half begins to set, stir
in raspberries. Whip the cream and fold in. Transfer to sherbet glasses
and chill until firm - about an hour. Served heaped with berries. Save
2nd half for another dessert or snack.
RASPBERRY SALAD
3 packages (3 ounce) raspberry Jello
3 cups hot water
1 bottle (9 ounce) maraschino cherries, drained and chopped,
reserve
1 can (15 ounce) crushed pineapple, drained, reserve
Cold water
1 pint whipping cream
1/2 cup chopped pecans
Dissolve gelatin in 3 cups hot water and add juice from cherries,
pineapple and cold water to make 3 cups; chill. Whip cream. Using
electric mixer, blend gelatin, whipped cream and blend in chopped
pecans. Pour into serving dish and chill until firm.
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