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Good morning and welcome to your A to
Z Recipes Newsletter. This issue may not be the biggest yet, but
it does contain some of the best recipes yet! I am so pleased to share
some of what has been shared with me. We're all about sharing here,
aren't we? Maybe I can share a recipe or two from you? All you have to
do is go to the A to Z Recipes
recipe submission link located in several places in this (and every)
issue. Accept my thanks in advance!
The Monthly Theme topic of Sandwich Recipes
has run for three months and ends Monday 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.
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
If
you don't read the newspaper you are uninformed!
If you do read the newspaper you are misinformed. ~Mark Twain
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
ART OF NATURE: LOOK – LISTEN – LEARN
by Gary L. Fitzgerald
~Shared by Johnny,
LA
As I watched this flock of geese land on my lake I noticed they were
all honking, talking to each other in their own language. After
they had all landed, they became quiet. If something were to
startle them or they were about to take off they would once again start
talking. Why is that? I think it’s because they had
important things to tell one another.
I’ve noticed in the “human race” that some people are talking all of
the time and I wonder if they think the things they are saying are of
importance like the things the geese talk about when landing, taking
off or when startled.
I’m sure you’ve experienced the constant talking by someone but out of
politeness said nothing about their constant yakking. And I’m
sure that you thought that if this person were listening instead of
talking that they might learn something.
If you have something worthwhile to say, say it! If you are just
talking to hear yourself talk, be quiet! Everyone around you will
be much happier!
Think about it. Could we once again, Look – Listen – Learn from
Nature? I think so.
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?
Why You Should Be Eating Garlic!
~Shared by Treva, NC
Garlic is more than a culinary mainstay that can add flavor to meals;
it is a natural, traditional medicine that has antiviral, antibacterial
and antifungal properties. Research indicates regular consumption of
garlic may:
-Alter how
cholesterol is
metabolized in the body, making it less likely to oxidize -Lower blood
pressure and
decreasing clot formation, thus reducing the risk of stroke and heart
attack -Combat
respiratory infections
such as common colds and sore throats -Reduce
fungal or yeast
infections
Eating raw garlic (chopped or mashed) releases the herb's full
potential as the active component, allicin, forms only on contact with
air - Dr. Weil suggests chopping garlic and letting it sit for 10
minutes to get the full health potential that garlic offers. Garlic
loses its antibiotic properties when you cook or dry it, and commercial
garlic capsules do not preserve the full activity of the fresh bulb.
You can make raw garlic more palatable by chopping it fine, mixing it
with food and eating it with a meal, or cut a clove into chunks and
swallow them whole like pills.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Sandwich Recipes
Sandwich From
Wikipedia, the free encyclopedia
A sandwich is a
food item consisting of two or more slices of bread with one or more
fillings between them. Sandwiches are a widely popular type of lunch
food, typically taken to work, school, or picnics to be eaten as part
of a packed lunch. The bread can be used as it is, or it can be coated
with any condiments to enhance flavour and texture. They are also
widely sold in restaurants and cafes, served hot or cold.
Thought to be the
namesake of John Montagu, 4th Earl of Sandwich, following the claim
that he was the eponymous inventor of the sandwich.
Really? I
figure everyone knows what a sandwich is, but some of you may still
need clarification. Yes, a hot dog is a sandwich, as is a hamburger,
panini or gyro. At my house, leftovers find themselves between 2 pieces
of bread (or 2 tortillas). But we'll be looking for some more
interesting recipes for these hot summer days and evenings, as well as
breakfast. Or dessert? Hmm... Who says fruit and whipped cream between
two thin slices of angel food cake isn't a sandwich? Won't you join in
the fun by sharing your own favorite Sandwich
Recipes? Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Sandwich Recipes with us. We will
collect them through this month and publish them on the first Sunday
possible of the following month. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note:There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Sandwich Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Sandwich Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
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:
BREAKFAST CUPCAKES
~Shared by Larry
J., Spring Hill, TN
This is a really easy dish to prepare, and it looks so darn cute! It is
also a great dish to serve on a buffet table because each serving is
completely self-contained and can just be picked up and popped on a
plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin
tin with non-stick cooking spray. Mix the first eight ingredients
together in a large bowl. Spoon potato mixture into each prepared
muffin cup until about 1/3 full. Gently press the potato mixture down
in the middle and up the sides of each cup. Bake until golden brown,
about 25-30 minutes. If the nests have puffed up too much in the
center, scoop out a little with a teaspoon. Spoon a few tablespoons of
scramble eggs into each nest and top with chives.
HEARTY BISCUIT
TOPPED STEAK PIE
~Shared by
Patricia, Mesa, AZ
1 1/2 pounds top round steak, cooked and cut into 1 inch cubes
1 package (9 ounce) frozen baby carrots
1 package (9 ounce) frozen peas and onions
1 large baking potato, cooked, peeled and cut into 2/2 inch cubes
1 jar (18 ounce) home style brown gravy
1/2 teaspoon thyme
1/2 teaspoon pepper
1 can refrigerated buttermilk biscuits
Combine steak, frozen vegetables and potato in 11x7" baking dish. Stir
in gravy, thyme and pepper. Bake uncovered at 375 degs for 40 minutes.
Remove from oven and increase temp to 400 degs. Top with biscuits and
bake 8-10 additional minutes.
SPECIAL CHICKEN AND
RICE
~Shared by Sue,
Northern MI
4 servings hot rice
1 1/2 cups coarsely chopped green pepper
3/4 cup thinly sliced onion
3 tablespoons salad oil
1/4 cup cornstarch
2 cups chicken stock
3 tablespoons soy sauce
2 cups cooked chicken, diced
3 ripe tomatoes, cut in thin wedges
Cook green pepper and onion in heated oil until tender, but not
browned; using a covered skillet over low heat. Blend cornstarch with
small amount of chicken stock; add remaining stock and soy sauce.
Gently stir chicken and stock into vegetables. Cook and stir until
sauce is clear and thickened. Add tomatoes and cook just to heat. Serve
on rice.
CHICKEN TETRAZINNI
~Shared by Sandy,
Roswell, NM
1 large hen
9 oz spaghetti
1 onion, chopped
1 green pepper, chopped
1/2 lb Old English cheese
1/2 lb American cheese
1/4 lb butter
3/4 cup flour
1 quart milk
Salt to taste
Boil chicken, bone and cut in small pieces. Cook spaghetti in broth and
add onion, pepper and cheeses. Make white sauce with butter, flour,
milk and salt. Combine chicken, sauce and spaghetti in casserole dish.
Bake 40 minutes at 300 degs.
VICHYSSOISE
~Shared by Lynn,
Roswell, NM
4 leeks, white part finely sliced
1/4 cup finely chopped onion
1/4 cup butter
4 medium sized potatoes, finely chopped
1 quart chicken stock
1 tsp. salt
2 cups milk
3 cups sweet cream
Saute leeks and onions in butter until yellow. Add potatoes, chicken
stock and salt. Bring to a rapid boil, cover, reduce heat and simmer
until potatoes are soft. Mash and rub through a fine strainer. return
to heat and add milk. Season to taste and cool. Add cream and chill
thoroughly. Serve in very cold cups with a sprinkling of finely chopped
chives.
RAW CRANBERRY SALAD
~Shared by Mary,
Roswell, NM
4 cups raw, whole cranberries
2 cups sugar
1 cup celery
1 cup pecans
1 large apple, peeled
3 packages, 3oz, raspberry gelatin
Prepare gelatin as direction. Add sugar and still until completely
dissolved. Chill until partially set. Pour cranberries, celery, pecans
and apple through food chopper. Mix well. Add to gelatin; pour in molds
and chill.
Melt butter in saucepan, add bread and apples; brown lightly. Remove
from heat. Mix milk, egg yolks and sugar; add to bread. Pour into a
buttered 1 qt casserole. Beat egg whites with sugar until stiff; pour
on top of pudding and sprinkle with cinnamon. Bake at 350 degs about 30
minutes. Serve hot or cold with a sauce or cream.
CHEDDAR CHOWDER
~Shared by Mary S.,
Nashville, TN
2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup margarine
1/4 cup flour
2 cups milk
2 cups (8 oz.) shredded sharp cheddar cheese
1 cup cubed cooked ham
Add water to potatoes, carrots, celery, onion, salt & pepper.
Cover; simmer 10 minutes. Do not drain. Make white sauce with
margarine, flour, & milk. Add cheese; stir until melted. Add ham
& undrained vegetables. Heat; do not boil.
1 (20-ounce) can crushed pineapple in syrup, undrained
1 (6-serving-size) package instant vanilla pudding and pie filling
1 (8-ounce) container sour cream
1 (9-inch) prepared shortbread pie crust
1 (8-ounce) can sliced pineapple, drained and halved
8 maraschino cherries, drained
2 tablespoons sweetened flaked coconut
What To Do:
In a large bowl, combine crushed pineapple with its syrup, dry pudding
mix, and sour cream; mix until well combined. Spoon into pie crust and
decorate top with pineapple slices and cherries; sprinkle with coconut.
Cover and chill at least 2 hours before serving.
Note:
As strange as it may seem to you, do not make the vanilla pudding
according to package directions. Just add the dry pudding mix right in
with the other ingredients. No-bake pies aren't only easy,
they're delicious.
BUTTERY CINNABUN CAKE
~Shared by Luanne,
FL
This would be great for a potluck. reunion or office party.
3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted
2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional
1. In an electric or stand mixer mix the flour, salt, sugar, baking
powder, milk, eggs and vanilla. Once combined well, slowly stir in
melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar,
flour, cinnamon and nuts until well combined. Drop evenly over cake
batter by the tablespoonfuls and use a knife to marble/swirl through
the cake.
3. Bake for 25-30 minutes or until toothpick comes out nearly clean
from center.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until
smooth. Drizzle over warm cake. Serve warm or at room temperature.
Enjoy!
CORN, TOMATO, AND
AVOCADO SALSA
~Shared by Luanne,
FL
Quick, easy and delicious
Ingredients
4 ears corn, roasted and kernels removed from the cob (I used frozen)
2 large tomatoes, diced
1 large avocado, peeled, seeded and diced
1/2 cup red onion, chopped fine
1/2 cup bell pepper, chopped fine
1/4 cup fresh cilantro, hand torn
1 lime, juiced (plus more if desired)
1 teaspoon powdered cumin
your favorite hot sauce (for heat)
sea salt to taste
fresh ground pepper to taste
Directions
In a medium-sized mixing bowl, combine all ingredients. Stir to
combine. Taste and adjust seasoning with salt, pepper and hot
sauce.
Source: Fresh from Florida.com
TO-DIE-FOR CHEESE
DIP 2 MAKE YOU FAMOUS
~Shared by Marilyn
M., Canton, OH
1 (8 oz.) package cream cheese, softened
2 cups grated cheddar cheese OR grated jalapeno jack
1 cup mayonnaise
1 small purple onion, diced
Combine all in shallow baking dish (9"). Microwave about 2 min or until
melted enough to stir together. Bake at 350 for 20 min or til light
brown. Guaranteed to be the hit of any party! Enjoy!
DELI-STYLE TUNA SALAD
~Shared by Marilyn
M., Canton, OH
7 oz can tuna (flaked solid white)
7 oz can flaked light tuna
1/2 cup mayonnaise (or to taste)
1/2 tsp. seasoning salt (or to taste)
1/2 tsp. old bay seasoning (or to taste)
1/4 cup chopped celery
1/4 tsp. dill (dried)
1 Tbsp. fresh parsley (minced)
1 1/2 Tbsp. fresh lemon juice
1 green onion (finely chopped, optional, use white part only)
ground black pepper (fresh, to taste)
Tabasco sauce (to taste)
Combine all ingredients and chill until serving time.
GR8 stuffed into tomato and/or as sandwich filling.
WORLD'S BEST TACO
SOUP
~Shared by Marilyn
M., Canton, OH
1 lb hamburger or turkey burger (You can leave out the meat as well)
1 or 2 Tbsp.taco seasoning (more or less to taste)
1 medium sweet onion, chopped finely
1 green bell pepper, chopped
1 red bell pepper, chopped (optional)
1 (15 oz.) can black beans, drained
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto or white beans, drained and rinsed (optional)
1 (15 oz.) can whole kernel corn, drained
1 can Rotel tomato's
1 (15 oz.) can diced tomatoes
1/4 cup salsa (fresh is best)
1 (15 oz.) can tomato sauce
Brown hamburger in a large pan; add onions, bell peppers and saute for
a few minutes.
Add in remaining ingredients and stir until combined. Let simmer for
about 20 minutes, stirring occasionally.
You can add a little water if it starts getting too thick. You could
also put this soup in a crock pot and let cook on low for several hours.
Top with your favorite fix in's. Our favorites are sour cream and
cheese.
Serve with tortilla chips ~ Enjoy!
PEPPERONI PIZZA SOUP
~Shared by Marilyn
M., Canton, OH
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/2 cup sliced pepperoni, halved
1-1/2 teaspoons dried oregano
1/8 teaspoon pepper
1 package (9 ounces) refrigerated cheese ravioli or tortellini
Shredded part-skim mozzarella cheese and sliced ripe olives
In a 4-qt. slow cooker, combine the first eight ingredients. Cook,
covered, on low 8-9 hours.
Stir in ravioli; cook, covered, on low 15-30 minutes or until pasta is
tender. Top servings with cheese and olives.
Yield: 6 servings (2-1/4 quarts).
Tip: Start soup the night before. The next morning add pepperoni
and pasta. Top serving with cheese and olives. Ready for lunch.
THE GREAT PUMPKIN
DESSERT
~Shared by Marilyn
M., Canton, OH
1 (15 oz.) can pumpkin puree (NOT pie filling)
1 (12 oz.) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18.25 oz.) box yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped pecans
Preheat oven to 350 degrees.
In a large bowl combine pumpkin, milk, eggs, sugar and spice.
Mix well and pour into a 9x13 pan.
Sprinkle dry cake mix over top.
Drizzle melted butter on top of cake mix.
Top with chopped pecans.
Bake for 1 hour or until knife inserted in center comes out clean.
BAKED SPASAGNA
~Shared by Marilyn
M., Canton, OH
spaghetti (24 oz)
shredded mozzarella cheese (32 oz)
8 oz sour cream
8 oz ricotta cheese
1 1/4 cups half-and-half
1/2 cup grated parmesan cheese, divided
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1 teaspoon minced garlic
1 teaspoon salt and optional tsp. pepper
1 jar spaghetti sauce (24 oz)
1 lb ground beef
crushed red pepper to taste, optional
Heat oven to 350 degrees. Cook spaghetti according to package
directions, drain well.
In large bowl, stir together sour cream, ricotta, half-and-half,
mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan
cheese. Add spaghetti and toss until well coated.
Pour spaghetti mixture into a greased 9x13 pan. Top spaghetti with
remaining Parmesan cheese. Cover dish and bake 30 minutes.
While pasta is baking, prepare meat sauce. Brown ground beef in large
skillet. Drain. Add spaghetti sauce and red pepper; simmer.
Remove pasta from oven. Cut into squares and top with meat sauce.
HURRICANE SALAD
~Shared by Marilyn
M., Canton, OH
This salad has gained fame in the cyclone zones as it requires no
power. If you’re having a hurricane party, this one is the must.
1 cup sliced bananas
1 cup yogurt, vanilla or plain
1 cup orange sections, sliced
1 cup cantaloupe balls
1/4 cup dates chopped
1/2 cup strawberries, sliced
1 cup fresh pineapple chunks
1/2 cup sliced kiwi, peeled
1/4 cup shredded coconut
6 lettuce leaves
Mix all ingredients except the coconut and the lettuce.
Place lettuce leaves on a plate, spoon mixture onto lettuce leaves,
garnish with coconut.
TWO-IN-ONE MEAL:
BEEF BURRITOS AND BBQ
SANDWICHES
~Shared by Johnny,
LA
Ingredients
1 Large Roast (4-5 pounds) (I LIKE DE PORK)
4 beef boullion cubes (optional)
1 packet taco seasoning
1 bottle BBQ sauce
Flour tortillas and favorite toppings
Hamburger buns
Instructions
1. Slow cook roast all day on high. Remove from slow cooker and shred
with fork. Reserve half of meat for second meal. Pour out liquid in
slow cooker and return other half of meat to crock. Add in taco
seasoning and two cups of water, stir. Return lid and cook until heated
through. Serve on Tortillas.
2. The Next day (or meal), take remaining meat and add bottle of BBQ
sauce. Heat through on stove top or in microwave. Serve on buns.
CAROLINA-STYLE
BARBECUE SAUCE
~Shared by Johnny,
LA
Big Daddy says, "This is Carolina style barbecue sauce." This means
that it is vinegar and mustard based, as opposed to the ketchup and
molasses based sauces of the mid and southwest. The combination of
sweet and tangy flavors brings out the absolute best in grilled or
smoked pork or chicken.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Makes about 2 1/4 cups
Ingredients:
1 cup prepared yellow mustard
1/2 cup sugar
1/4 cup light brown sugar
3/4 cup cider vinegar
1/4 cup water
2 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne
1/2 teaspoon soy sauce
2 tablespoons butter
1 tablespoon liquid smoke (hickory flavoring)
Preparation:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in
remaining ingredients and simmer for 10 more minutes.
SECRET TEXAS BEEF
CHILI
~Shared by Johnny,
LA
This secret Texas beef chili recipe comes as a special gift to us,
direct from the Goode Company Bar-B-Q restaurant in Houston, Texas,
where Texas chili is king.
Serves: 6
Cooking Time: 1 hr 15 min
3 tablespoons vegetable oil
1 large yellow onion, coarsely chopped
1 tablespoon chopped garlic
1 1/2 pounds top sirloin beef, cut into 1/2-inch chunks
1 1/2 pounds lean pork butt, cut into 1/2-inch chunks
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
4 cups beef broth
1/3 cup chili powder
1 teaspoon dried oregano
2 tablespoons masa harina
What To Do:
In a soup pot, heat oil over medium-high heat. Add onion and garlic and
cook 4 to 5 minutes, stirring occasionally. Stir in beef, pork, cumin,
salt, and pepper, and cook an additional 5 to 7 minutes, or until meat
is browned.
Stir in beef broth, chili powder, and oregano; reduce heat to
medium-low and simmer. Add the masa harina; stir well.
Cover and continue to simmer over low heat 1 hour, or until meat is
fork-tender, stirring occasionally.
If you would like a smokier taste, substitute 3 tablespoons bacon
drippings for vegetable oil. And you should find masa harina near the
cornmeal in your local supermarket; if you'd prefer, you can use fine
cornmeal as a substitute.
Source: Mr. Food and The Goode Company Bar-B-Q, Houston, Texas
NORTH CAROLINA BBQ
SAUCE
~Shared by Johnny,
LA
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 2 cups
Ingredients:
1 cup apple cider vinegar
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon butter
2 teaspoons salt
1/2 tablespoon hot pepper sauce
Preparation:
Mix all ingredients together in a sauce pan and let simmer for 10
minutes.
CLASSIC POTATO
FRITTATA
~Shared by Johnny,
LA
All it takes is 6 ingredients to make our tasty Classic Potato
Frittata. Perfect for breakfast, lunch, and dinner, this recipe is sure
to become an instant favorite after just one bite!
Serves: 6
Cooking Time: 25 min
What You'll Need:
1/4 cup vegetable oil
1 1/2 pounds refrigerated or frozen shredded potatoes, thawed if frozen
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tsp cayenne (ME)
4 eggs, beaten
1/2 lb. diced ham or bacon (ME)
What To Do:
In a 10-inch nonstick skillet over medium-high heat, heat oil. Add
potatoes, onion, salt, and pepper and cook 10 to 15 minutes, or until
golden brown, stirring occasionally.
Pour eggs over potatoes, cover, and cook 10 to 12 more minutes, or
until eggs are set. Cut into wedges and serve.
Notes
Frittatas can be a great go-along to a meal or even it's centerpiece!
Why not try our delicious all-in-one Breakfast Frittata!
Source: Mr. Food
EGG BREAD -
BUTTERMILK CORNBREAD
~Shared by Johnny,
LA
According to the law of the land, this recipe contains NO SUGAR.
If you prefer sugar in your cornbread, proceed carefully.
Cooking oil can be substituted for bacon drippings if you feel you have
to.
2 cups buttermilk
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups cornmeal
1/2 cup self-rising flour
3 tbsp. bacon drippings
Wet ingredients. Buttermilk and eggs. Mix.
Dry ingredients. Cornmeal, flour, baking soda and
salt. This is where your sugar would go. Mix.
Heat cast iron skillet. Add bacon drippings and melt.
Mix together aforementioned wet and dry ingredients. Pour half the
melted bacon dripping into batter to add flavor
throughout. Stir well. Pour batter into hot
skillet. If you’ve gotten your skillet hot enough, the edges of
your batter will bubble up immediately. Bake at 425 degrees for 25
minutes or until the top is nicely browned.
CHOCOLATE FILLED
PASTRY
~Shared by Treva, NC
1 sheet frozen puff pastry
1/2 to 3/4 cup bittersweet chocolate chips
Thaw puff pastry according to package directions.
Cut pastry into 6 equal rectangles.
With long end of rectangle facing you, place 2 strips of chips on the
third and two third lines. Do not over fill.
Fold the right side over to the center and lightly press to secure.
Fold the left side over to the right side and press to secure.
Carefully turn pastry over so seams are on the bottom and place on a
parchment lined baking tray.
Bake in a preheated 400 degree oven for 14-16 minutes, until tops of
pastries just start to turn golden.
Let cool till just slightly warm before serving or these can be served
cold.
ASPARAGUS AND DOUBLE
SMOKED BACON
POPOVER
~Shared by Treva, NC
Asparagus, double smoked bacon and leeks baked on a puffy popover
topped with melted cheese!
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 pound asparagus, trimmed and cut into 1 inch pieces
4 slices bacon, cut into 1 inch pieces
1 leek, thinly sliced
1 tablespoon butter
1/2 cup milk, warm
3 large eggs, room temperature
1/2 cup flour
salt and pepper to taste
1 cup gruyere, shredded
1. Bring a pan with 1 inch of water to a boil, add the asparagus and
cook until it turns bright green.
2. Rinse the asparagus under cold water and pat dry.
3. Cook the bacon in a cast iron skillet over medium heat, and set
aside on paper towels to drain reserving the grease in the pan.
4. Add the leeks to the pan, saute until tender, about 2-4 minutes, set
aside and turn off the heat.
5. Add the butter to the skillet and let it melt.
6. Mix the milk, eggs, flour, salt and pepper and pour it into the pan.
7. Sprinkle the asparagus, bacon, leeks and the cheese over the batter
in the pan.
8. Transfer the pan to a preheated 425F oven and bake until puffed and
golden brown, about 15-20 minutes.
Source: Closet Cooking
BACON DOUBLE CHEESE
BURGER DIP
~Shared by Treva,
NC
Makes 4+ servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
2 tablespoon ketchup
1. Cook the ground beef in a pan over medium heat, set it aside and
drain the grease from the pan.
2. Cook the bacon in the pan until crispy, about 6-10 minutes, set
aside and drain all but a tablespoon of the grease.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Mix the ground beef, bacon, onions and garlic, cream cheese, sour
cream, mayonnaise, mozzarella, cheddar, Worcestershire sauce and
ketchup and pour it into a baking dish.
6. Bake in a preheated 350 F oven until the top starts turning a light
golden brown and then sides are bubbling, about 20-30 minutes.
Source: Closet Cooking
CRANBERRY WALNUT
CHICKEN SALAD
~Shared by Treva, NC
3 cups cubed cooked chicken
1/2 cup chopped celery
1/4 cup sliced green onions
1/3 cup chopped toasted walnuts
1/3 cup dried sweetened cranberries
1/2 cup mayonnaise
2 tbsp. sour cream or Greek yogurt
1 tbsp. apple cider vinegar
1 tsp. sugar
Salt and pepper to taste
Combine chicken, celery, green onions, walnuts, and cranberries in a
large mixing bowl; toss gently to mix.
In a medium mixing bowl, whisk together mayonnaise, sour cream,
vinegar, and sugar.
Pour dressing over chicken mixture in bowl, season with salt and
pepper, and fold with a spatula to coat.
A rotisserie chicken from the deli makes quick work of the cooked
chicken called for in this recipe, but feel free to use any chicken or
turkey you have on hand-poached, roasted, or broiled.
1 & 1/4 cups all-purpose flour
1 Tbsp. unsweetened cocoa powder
1 & 1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup granulated sugar
3 Tbsp. packed light-brown sugar
1/3 cup Nutella
3 Tbsp. butter, softened
1 large egg
1/2 tsp. vanilla extract
1/2 cup milk
Glaze
1 cup powdered sugar
2 & 1/2 Tbsp. Nutella
4 - 6 tsp. milk
1/2 tsp. vanilla extract
Chopped, toasted hazelnuts or sprinkles, for topping (optional)
Preheat oven to 400 degrees. In a mixing bowl whisk together flour,
cocoa powder, baking powder and salt for 30 seconds, set aside. In a
separate mixing bowl, using an electric hand mixer set on medium-low
speed, whip together granulated sugar, light-brown sugar, Nutella and
butter until well blended, about 20 seconds. Stir in egg and vanilla.
Using a wooden spoon or rubber spatula and working in three separate
batches, add 1/3 of the flour mixture alternating with half of the
milk, mixing and folding just until combined after each addition and
beginning and ending with flour mixture.
Divide batter among greased doughnut pans filling each about 3/4 full
(I got 9). Bake in preheated oven until toothpick inserted into
doughnut comes out clean, about 7 - 9 minutes. Remove from oven and
allow to cool 5 minutes, then run a butter knife around edges to loosen
and invert onto wire rack and allow to cool completely.
In a small mixing bowl, whisk together powdered sugar, 2 & 1/2
Tbsp. Nutella, milk, and vanilla extract until smooth, then spread
Nutella glaze over tops of doughnuts. Top with sprinkles or chopped
hazelnuts and allow glaze to set at room temperature. Store in an
airtight container at room temperature.
1 c. butter
1/2 c. powdered sugar
1/2 c. chopped almonds
1/2 tsp. vanilla
1 3/4 c. flour, sifted
Cream butter and sugar; work in vanilla, flour and nuts. Shape into
small balls. Place on ungreased cookie sheet. Bake at 350 degrees for
20 minutes. When cool roll in powdered sugar.
In sealable jar, combine instant coffee, sugar and warm water. Cover
the jar and shake until it is foamy. Pour into a glass full of ice.
Fill the glass with milk. Adjust to taste if necessary.
1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C.) Arrange apple slices in
unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon
mixture over apples.
Bake in preheated oven for 35 to 40 minutes, or until apples are soft
and top is lightly browned.
2 c. Bisquick
3/4 c. quick oatmeal
2/3 c. sugar
1 c. ripe mashed bananas
1/4 c. milk
2 beaten eggs
1 c. blueberries
Mix all ingredients by hand except the berries. Beat fast and hard for
30 seconds. Fold in berries. Pour into pan and bake 45-55 minutes or
until toothpick comes out clean. Cool 10 minutes. Store in the
refrigerator.
INGREDIENTS
1/2 cup butter
1 cup packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup chopped pecans
3/4 cup raisins, chopped
3/4 cup candied cherries, chopped
In a large mixing bowl, cream butter and brown sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Combine the flour, cinnamon and baking soda; gradually add to the
creamed mixture. Stir in the pecans, raisins and cherries.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking
sheets. Bake at 375 degrees F for 10-12 minutes or until golden brown.
Remove to wire racks to cool.
1/2 cup uncooked white rice
2 tablespoons olive oil, divided
1/8 cup minced carrots
1/8 cup celery
6 bell peppers (any color) stems and seeds removed, cut in half
lengthwise
1/2 pound ground beef
1/4 pound pancetta or lightly smoked bacon, diced
1 1/2 cups prepared marinara sauce
1/4 cup red wine
1/2 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, divided
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan bring water to a boil. Add rice and stir. Reduce heat,
cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook
and stir carrots and celery until tender. Add ground beef and pancetta,
and cook until browned and crumbled; drain off any excess liquid, and
return to heat. Add marinara sauce, wine, and red pepper flakes, and
simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and
rice. Simmer 5 minutes more, or until most liquid has absorbed.
Place peppers in a shallow baking dish, and fill with beef mixture.
Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
FIESTA CHICKEN
CASSEROLE
~Shared by Linda
H., Rosharon, TX
Step 1:
1 c. sour cream
1/3 c. milk
1/4 c. chopped onion
1/2 tsp. garlic salt
1/4 tsp. cumin
dash of hot sauce
1 can cream of chicken soup
1 (9 oz.) frozen chopped spinach, thawed and well drained
4 oz. can chopped green chilies or jalapeno peppers, drained
Step 2:
2 to 3 c. cubed, cooked chicken
4 oz. shredded Monterey Jack cheese
2 oz. shredded sharp Cheddar cheese
Step 3:
2 eggs, separated
1 c. flour
1 1/2 tsp. baking powder
3/4 c. milk
1/4 c. margarine, softened
paprika
Heat oven to 375 degrees. Grease 2 quart deep casserole. In large bowl,
combine all of Step 1 ingredients. Blend well. Combine chicken with
cheeses and roll lightly. Spoon 1/2 of spinach mixture into casserole
dish. Sprinkle with 1/2 of chicken mixture. Repeat layers. This should
reach top of dish.
Topping: In small bowl, beat egg whites until stiff peaks form. Remove
to another dish and set aside. In same bowl with same beaters, combine
flour, baking powder, milk, margarine and egg yolks. Beat at low speed
until moistened, then 4 minutes on high speed, scraping sides of bowl
occasion- ally. Fold in egg whites. Pour over casserole. Sprinkle with
paprika. Bake 40 to 45 minutes or until deep golden brown. You can make
this a day ahead of time except for the top.
ARROZ A LA MEXICANA
~Shared by Linda
H., Rosharon, TX
1 1/2 cups long grain rice
1 cup finely chopped, unpeeled tomatoes
2 Tbsp. finely chopped white onion
1 clove garlic, peeled, chopped
1/4 cup vegetable oil, melted chicken fat or melted lard
3 1/2 cups light chicken broth
½ cup fresh peas or diced zucchini
Salt, to taste
Put rice in bowl and cover with very hot water. Stir and leave to soak
for about 10 minutes. Drain, rinse with cold water and drain again.
Put tomatoes, onion and garlic in blender and blend until smooth. Set
aside.
Heat oil in heavy pan. Give rice a final shake and stir into the fat.
Fry over fairly high heat until it begins to turn a light golden color.
Strain off any excess oil, stir in tomato purée and fry, scraping
bottom of dish to prevent sticking, until purée has been absorbed,
about 8 minutes. Stir in broth and vegetables, add salt to taste, and
cook over fairly high heat, uncovered, until all broth has been
absorbed and air holes appear in the surface.
Cover with lid and continue cooking over very low heat for about 5
minutes longer.
Remove from heat; set aside in a warm place for rice to absorb more
moisture, about 15 minutes.
Dig gently to the bottom; test a grain of rice. If it is still damp,
cook a few minutes longer. If top grains are not quite soft, sprinkle
with a little hot broth, cover and cook a few minutes longer.
Before serving, turn rice over carefully from the bottom so that the
flavored juices will be distributed evenly.
Source: San Antonio Express-News
BARBECUED CHICKEN
TORTILLA PIZZAS
~Shared by Linda
H., Rosharon, TX
Makes 4 servings (2 slices each)
2 Old El Paso® flour tortillas (8 inches in diameter)
1 1/2 cups (from 32-ounce tub) refrigerated original barbecue sauce
with shredded chicken
2/3 cup chopped red bell pepper
2 cups shredded Mexican cheese blend (8 ounces)
Old El Paso® salsa (any variety)
Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3
cup of the bell pepper and 1 cup of the cheese. Place on an
ungreased cookie sheet.
Bake about 15 minutes or until cheese is bubbly. Cut each
tortilla into 4 wedges. Serve with salsa.
SPINACH ENCHILADAS
CASSEROLE
~Shared by Linda
H., Rosharon, TX
2 pounds fresh spinach or 1 box frozen chopped spinach cooked and
1/2 cup minced onion
2 cloves garlic, minced
Tabasco sauce to taste
Salt to taste
1/2 cup soda cracker crumbs
1 egg, beaten
18 flour tortillas
1 1/2 cups cream
1 1/2 cups shredded Cheddar cheese
Combine spinach with a small amount of water in saucepan. Cook just
until tender; drain well. Chop spinach. Combine with onion,
garlic, Tabasco sauce and salt in bowl; mix well. Stir in cracker
crumbs and egg. Spoon mixture onto tortillas; roll to enclose filling.
Place in baking dish. Pour cream over rolls. Refrigerate for 4 to 5
hours.
Sprinkle with cheese. Bake at 300 degrees F for 45 minutes or until
golden brown.
Yield: 9 servings
MEXICAN PORK &
SWEET POTATO STEW
~Shared by Linda
H., Rosharon, TX
Yield 6 servings
1 olive oil
1 1/4 lbs pork tenderloin, cut bite-size
1 1/2 lbs sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped red onion
2-3 cloves chopped garlic
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 can (14 oz) chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa
Garnish: chopped cilantro or parsley, tortilla strips , sour cream
Heat 2 tsp of the oil in a deep nonstick skillet. pork; cook over
medium-high heat 7 minutes or until browned. Transfer pork to a plate.
Heat remaining 1 tsp oil in skillet. Add potatoes, peppers and onion.
Cover; cook 5 minutes, stirring, until peppers and onion soften
slightly.
Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant.
Add broth and water; bring to a boil. corn; cover and cook 5 minutes or
until vegetables soften. Stir in salsa and pork; heat through. Sprinkle
servings with cilantro and tortilla strips if desired.
CHOCOLATE SHEET CAKE
~Shared by Jean,
Syracuse, NY
Servings: Makes one 15x10-inch cake
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
1 1/4 cups butter or margarine
1/2 cup unsweetened cocoa
1 cup water
2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated
milk)
2 eggs
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup coarsely chopped nuts
Instructions
Preheat oven to 350°F. In small saucepan, melt 1 cup butter; stir in
1/4 cup cocoa, then water. Bring to a boil; remove from heat.
In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon
and salt. Add cocoa mixture; beat well. Stir in 1/3 cup EAGLE BRAND®,
eggs and vanilla.
Pour into greased 15x10-inch jellyroll pan. Bake 15 minutes or until
cake springs back when lightly touched.
In small saucepan, melt remaining butter; add remaining cocoa and EAGLE
BRAND®. Stir in confectioners' sugar and nuts. Spread on warm.
Chocolate Mocha Sheet Cake: Add 1 tablespoon instant coffee with cocoa
to cake; add 1 tablespoon instant coffee with cocoa to frosting.
MUSTARD PEARS FOR HAM
~Shared by Jean,
Syracuse, NY
1/3 c. sugar
1/3 c. prepared mustard
1 c. vinegar
1 1/2 c. juice drained from 1 lg. can pear halves
Bring sugar, mustard, vinegar and pear juice to boiling point. Pour
over pears. Let stand in refrigerator several hours or overnight. Place
pears around a baked ham or a thick slice of ham.
Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook
stirring occasionally 8 minutes or until tender. Remove to bowl. Stir
flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in
mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot
pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice
pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add
to skillet; cook uncovered 5 minutes or until no longer pink in center.
Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until
blended and smooth. Spoon over egg noodles and garnish with parsley, if
you wish.
STUFFED CHICKEN
BREASTS
~Shared by Jean,
Syracuse, NY
3 tablespoons extra virgin olive oil
1/4 cup raisins
1/4 cup pine nuts
1 tablespoon minced garlic
1 pound fresh spinach leaves
Salt and freshly ground black pepper
1/4 cup panko (Japanese bread crumbs), optional
4 boneless chicken breasts (about 1 1/2 pounds)
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
Preheat oven to 350 F. Cut six 8-inch pieces of butcher twine. Put 2
tablespoons olive oil in a large ovenproof skillet over medium-high
heat. When hot, add raisins, pine nuts and garlic, and cook for about
30 seconds; add spinach, sprinkle with salt and pepper, and cook,
stirring constantly, until wilted and fairly dry, about 10 minutes.
Remove and roughly chop; stir in panko, if you like. Set skillet aside.
Spread out two chicken breasts on a work surface so that the sides
where the bones were face up. Flatten them a bit with your palm, a
rolling pin or the bottom of a pot. Place stuffing on top, then top
with remaining breasts, end to end, the thick side of the top breast on
the thin side of the bottom one, so the "sandwich" is of fairly even
thickness. Tie each stuffed breast in three places with twine.
Sprinkle all sides with salt and pepper. Use remaining tablespoon of
olive oil to brown chicken in skillet used for spinach. Transfer to
oven and bake, turning once, until chicken is cooked through and
opaque, 25 to 30 minutes.
Remove chicken from skillet and tent with foil. Set skillet over medium
heat and add vinegar, mustard and 2 tablespoons water. Cook, stirring
frequently, until sauce is a thin syrup. Add a few more grinds of black
pepper. Remove string from chicken and slice cross- wise into thin or
thick pieces. Serve with a spoonful of sauce drizzled over all.
LOUISIANA GREEN BEANS
~Shared by Jean,
Syracuse, NY
1 lb. fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon onion powder
Cook beans until tender, then add remaining ingredients and cook over
medium heat until cooked through, about 15 minutes. Serves 8.
BLACK FOREST CAKE
~Shared by Jean,
Syracuse, NY
Ingredients needed:
FOR THE CAKE:
8 large eggs
1 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
2 teaspoons unsalted butter, at room temperature
FOR THE FILLING:
2 cups granulated sugar
1 cup water
1 1/4 cups kirsch
Two 15-ounce cans dark sweet pitted cherries in heavy syrup
2 tablespoons cornstarch
FOR THE FROSTING AND GARNISH:
1 pound confectioners sugar
1/2 cup unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup boiling water
1 1/2 cups heavy cream
2 teaspoons granulated sugar
3 ounces semisweet chocolate, shaved (see Note)
Preheat the oven to 350F.
Make the cake. Put the eggs and 1 cup of the granulated sugar in a
large mixing bowl and, with an electric mixer fitted with a wire whisk,
beat on medium-high speed until the mixture is pale yellow, thick, and
tripled in volume, about 8 minutes. Stir in the vanilla.
Sift the flour, cocoa, baking powder, and salt together into a
medium-size mixing bowl.
Add the flour mixture 1/2 cup at a time to the egg mixture mixing at
medium speed until all is incorporated. Increase the speed to high and
beat for 1 minute.
Grease two 9 X 2-inch round cake pans with the butter. Sprinkle each
with 1 tablespoon of the remaining sugar. Pour the cake batter evenly
into the pans and bake until the cakes spring back when touched, about
25 minutes.
Remove from the oven and let cool for about 2 minutes. Using a thin
knife, loosen the edges of the cakes, then flip them onto a wire rack.
Let cool completely.
Make the filling. Combine the granulated sugar and water in a small
saucepan over medium heat. Bring to a boil, stirring to dissolve the
sugar, and cook for 2 minutes. Remove from the heat and let cool
completely, then add 1 cup of the kirsch and stir to mix.
In another saucepan over medium heat, bring the cherries to a boil in
their syrup. In a small bowl, dissolve the cornstarch in the remaining
1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens,
about 2 minutes. Remove from the heat and let cool completely.
Assemble the cake. Using a serrated knife, carefully cut each cake
horizontally in half to make four layers. Brush the tops of all the
layers with equal amounts of the sugar syrup. Allow the liquid to soak
into the layers for about 30 minutes.
Place the bottom layer on a large cake plate. Spread 1 cup of the
filling evenly over this layer, then top with a second layer of cake.
Spread 1 cup of the filling evenly over it. Repeat the same process
with the third layer and another cup of filling. Top with the fourth
layer.
To finish the cake, sift together the confectioners sugar and cocoa
powder into a medium-size bowl. Add the butter and mix with an electric
mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling
water and mix until smooth. Let cool.
Combine the cream, the remaining 1/2 teaspoon vanilla, and the
granulated sugar in a medium-size mixing bowl and, using an electric
mixer, whip until soft peaks form.
Ice the side and top of the cake evenly with the chocolate frosting.
Spoon the whipped cream over the top of the cake and sprinkle with the
chocolate shavings. Slice to serve.
NOTE:
To make shaved chocolate, chill the block and, using a vegetable
peeler, shave the side of the block.
Yield: One 4-layer 9-inch cake; 10 servings
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Heart
Healthy
TIRAMISU
~Shared by Treva, NC
This classic Italian coffee-flavor dessert (pronounced tih-rah-mee-SOO)
gets a fabulous new health-conscious lease on life when some of the
traditional high-fat ingredients are replaced with fat-free or
reduced-fat stand-ins.
1. In a large mixing bowl, combine sour cream, cream cheese, sugar,
milk, and vanilla. Beat with an electric mixer on high speed until
smooth. Combine coffee and coffee liqueur.
2. Layer one package of the ladyfingers, cut side up, in a 2-quart
rectangular baking dish. Brush with half of the coffee mixture. Spread
with half of the cream cheese mixture. Repeat with remaining
ladyfingers, coffee mixture, and cheese mixture.
3. Sprinkle with sifted cocoa powder. Cover and refrigerate for 4 to 24
hours. If desired, sprinkle serving plates with additional unsweetened
cocoa powder. Cut dessert into squares to serve. Serves 15.
Nutrition Facts Per Serving: Calories 196 Total Fat (g) 8 Saturated Fat
(g) 5 Cholesterol (mg) 65 Sodium (mg) 158 Carbohydrate (g) 23 Fiber (g)
0 Protein (g) 6
For the Marinade:
1/4 cup balsamic vinegar
1/4 cup Smart Balance® Cooking Oil
3 cloves garlic, crushed
kosher salt, to taste
fresh ground black pepper, to taste
2 tbsp fresh rosemary
Directions:
Cut breast in half lengthwise so you have two chicken cutlets.
Combine the marinade ingredients and pour over chicken. Let it marinate
in the refrigerator a minimum of two hours, but preferably 4 to 6 hours
or longer.
Preheat a clean indoor or outdoor grill to medium-high. Make sure your
grates are clean and lightly rub with Smart Balance® Cooking Oil to
prevent sticking.
When the grill is hot, lay the chicken on the grill. Cook the chicken
until well browned on both sides and firm, but not hard to the touch,
about 7 minutes on each side. Transfer to a plate when done.
Nutrition Facts:
Makes 8 servings. Nutrition per serving Calories 144 Protein 24g
Carbohydrates 0g Fat 5g Saturated Fat 1g Mono Fat 2g Poly Fat 1g Trans
Fatty Acid 0g Cholesterol 73mg Sodium 132mg Dietary Fiber 0g
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
Diabetic
Choices
ARTICHOKE, SHRIMP, AND ROASTED RED
PEPPER PIZZA
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings (1 piece per serving)
INGREDIENTS
- 1 homemade or store-bought pizza crust
- 1 cup water-packed artichoke heart quarters, well drained
- 1 cup pizza sauce
- 1-1/2 cups cooked shrimp
- 1/4 cup roasted red pepper, chopped
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 425 degrees F.
Spray a large baking sheet or pizza pan with nonstick spray. Lightly
sprinkle with cornmeal, if desired.
If making the crust, transfer the dough to the pan. Stretch and shape
the dough by hand and/or with rolling pin into a 12-or 13-inch circle
or 11-by 14-inch rectangle. If using store-bought crust, place it on
the pan.
Remove and discard any coarse outer leaves from the artichoke hearts.
Coarsely chop the hearts.
Spread the pizza sauce over the crust. Sprinkle with artichoke hearts
evenly over the crust. Sprinkle on the shrimp, then the chopped pepper.
Top with cheese.
If using homemade crust, bake for 12 to 15 minutes.
If using purchased crust, bake according to package directions, or
until the pizza begins to brown at edges. Cut into 9 rectangles or
wedges and serve.
Cut tomatoes in half crosswise. Gently squeeze out and discard the
seeds. Place the tomatoes cut side up on a broiler pan prepared with
non-stick pan spray.
Combine the garlic, oil, basil, and pepper in a small bowl. Brush
evenly over the cut surfaces of the tomatoes. Broil 6 inches from the
heat source until hot, about 5 minutes.
While the tomatoes are broiling, combine the crumbs and cheese in a
small bowl; sprinkle evenly over the tops of the hot tomatoes. Return
to the broiler until the crumbs are browned, about 2 minutes. Serve
immediately.
This cookie has something for everyone. The crust is chocolate chip
cookie dough; the filling is a rich brownie. They are a little more
involved to make, but well worth the effort.
INGREDIENTS
Chocolate Chip Dough:
- 1/3 cup stick butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup Equal Spoonful*
- 1/3 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
Fudge Nut Filling:
- 1 cup Equal Spoonful**
- 3/4 cup all-purpose flour
- 6 tablespoons unsweetened cocoa
- 1/3 cup chopped nuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 6 tablespoons stick butter, softened
- 2 eggs
- 1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
DIRECTIONS
For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until
fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3
cup Equal* and brown sugar until combined. Combine 1 cup flour, baking
soda, and 1/4 teaspoon salt. Mix into butter mixture.
Stir in chocolate chips. Form dough into circle about 1/2-inch thick.
Wrap tightly in plastic wrap and freeze while preparing Fudge Nut
Filling.
For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa,
nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6
tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir
in combined flour mixture until well blended.
Remove Chocolate Chip Dough from freezer. Spread approximately 1
rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill
each with Fudge Nut Filling to top of cup.
Bake in preheated 350F oven 15 to 18 minutes or until wooden pick
inserted in center comes out clean. Let cool in muffin pans about 5
minutes. Remove from pans and cool completely on wire racks.
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for posting. Thanks!
For
Two
SPICY SHRIMP CORN CHOWDER
~Shared by Johnny,
LA
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serving Size: 2 as main course
Ingredients
2 ears of corn, kernels removed
8 jumbo shrimps, skin and tail removed
1 leek, finely chopped
1 bunch green onions, finely chopped
1 medium potato, cut in cubes
2 cloves garlic, finely chopped
1 cup milk
1 cup water
1 tablespoon butter
1 teaspoon cumin powder
1 teaspoon fennel powder
1-1/4 teaspoon Korean chili powder
oil
salt
pepper
Directions
In a deep pan, melt butter along with 1 tablespoon oil in medium heat.
Add garlic along with chopped leek. Add a pinch of salt and give it a
stir. Allow it cook at medium heat for about 3 minutes or until the
chopped leek is softened.
In the same pan, add corn, potatoes and half of the chopped green
onion. Season with salt, add all the spices (cumin, fennel and 1
teaspoon Korean chili powder), give it a stir and allow it to cook for
about a minute. Now, add water and milk, bring the heat to medium low
and allow the potatoes to soften.
In the mean time, rub some oil, salt and 1/4 teaspoon of Korean chili
powder to the jumbo shrimp and pan fry it for about 3 minutes on each
side or until the shrimp curls up. Keep it aside to be used later.
Check the pan and if the potatoes are softened enough, ladle half of
the soup in a blender and blend it to smooth consistency. Return it to
the saucepan and give it a stir. (This would thicken the chowder.
Alternatively, you can blend the whole soup to creamy). Check for salt
and add any, if required.
Ladle soup in serving bowl, top it with the pan-fried shrimp and
garnish with the remaining green onions.
1 1/2 cups low sodium chicken broth
1/2 cup dry orzo pasta
2 tbs each minced oil packed sun dried tomatoes and crumbled feta cheese
1/8 tsp each salt and pepper
Bring broth to a boil in a saucepan, stir in orzo. Return liquid to a
boil. Cook orzo uncovered until liquid is absorbed. Remove saucepan
from heat.
Stir tomatoes and feta into orzo, mixing until feta melts slightly.
Season orzo mixture with salt and pepper, then SERVE.
Source: Cooking with Terry Yahoo group, submitted by alacrafter.
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Publisher's
Choice
CHICKEN TAMALE CASSEROLE
Ingredients:
4 ounces Cheddar cheese, grated
4 ounces Monterey Jack or Pepper Jack cheese, grated
1/3 cup milk
1 egg
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (Jiffy works great)
1 (4-ounce) can chopped green chiles
1 (10-ounce) can red enchilada sauce
1 pound ground chicken (turkey or beef work just as well)
salt and pepper, to taste
fresh chopped cilantro or parsley, to taste
Directions:
Preheat the oven to 400 degrees. Spray a 13x9 baking dish with cooking
spray. Combine the cheeses in a small bowl. In a large bowl, stir
together 1/4 cup of the combined cheese, the milk, egg, cumin, red
pepper, corn, muffin mix, and the green chiles. Stir until just
combined. Pour into the prepared pan and bake for 15 minutes or until
just set. While the cornbread is baking, cook your ground chicken in a
skillet over medium heat until cooked completely through. Drain, if
necessary, and salt and pepper the chicken. Remove the cornbread from
the oven and pierce all over with a fork. Pour the enchilada sauce over
the corn bread. Top with the chicken and remaining cheese. Return to
the oven for another 15 minutes. Sprinkle with the chopped cilantro or
parsley and serve.
This is
for my buddy
Charlie in Mobile, AL. (Charlie, you'll probably want to add
some sugar as you enjoy sweet cornbread.)Originally published as
Razorback Corn
Bread in Country October/November 1990, p47.
"Arkansas is called "razorback country", so this recipe seemed
appropriate to represent our area! This dish is almost a meal in
itself, but I serve it with mashed potatoes, fresh peas or butter beans
and cabbage slaw. I recently took it to our Senior Citizens Club and
received lots of compliments and requests for the recipe."
12 Servings
Prep: 15 min.
Bake: 20 min.
Ingredients
8 ounces bulk pork sausage
2 cups cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 Eggland's Best Eggs, beaten
3 hot canned peppers, chopped
1 large onion, chopped
1 can (11 ounces) Mexican-style or whole-kernel corn, drained
2 cups buttermilk
1/2 cup shredded cheddar cheese
Directions
In a deep 10-in. cast-iron skillet, fry sausage until done. Reserve 2-3
tablespoons drippings. Crumble sausage. Combine cornmeal, flour, baking
powder, baking soda and salt. In separate bowl, combine eggs, peppers,
onion, corn, buttermilk and cheese. Add egg mixture to cornmeal
mixture. Stir in sausage and reserved drippings. Pour into the greased
skillet and bake at 450° for 20-25 minutes or until done. Serve warm
from skillet. Yield: 12 servings.
Nutrition Facts: 1 serving (1 piece) equals 213 calories, 6 g fat (3 g
saturated fat), 49 mg cholesterol, 714 mg sodium, 30 g carbohydrate, 3
g fiber, 8 g protein.
Source: Taste of Home 2013
PEANUT BUTTER DIP
1/2 cup reduced fat peanut butter
2 apples, cored, cut into 1/2" slices
3 ribs celery, trimmed, cut into 4" sticks
2 cups small pretzels
1/2 tsp cinnamon
1/3 cup raisins
3/4 cup low fat vanilla yogurt
In a serving bowl, stir together yogurt, peanut butter, raisins and
cinnamon. Serve with apples, celery, pretzels, carrots, pears, crackers
or whatever you like.
MAKES 1 1/3 CUPS DIP
VARIATIONS---Omit cinnamon and raisins and spread onto toast with
Nutella, cut into quarters.
Sub in caramel yogurt and golden raisins and spread onto rice cakes,
top with sliced bananas.
SWEET AND SALTY
COOKIES
2 cups coarsely broken rippled potato chips
1 cup small pretzel twists, broken into 1/2" pieces
2 cups semisweet chocolate morsels
1/2 cup unsalted peanuts (optional)
2 large eggs
1 tsp vanilla
3/4 cup each brown sugar and sugar
1 cup butter or margarine, softened
1 tsp salt (optional)
1 tsp baking soda
2 1/4 cups flour
HEAT oven to 375 degrees. COMBINE flour, baking soda and salt in a
bowl. Beat butter, sugar, brown sugar and vanilla in a bowl until
creamy. Add eggs, beat well. Beat in flour mixture. Stir in morsels,
potato chips, pretzel pieces and peanuts. Drop by rounded tablespoon
onto ungreased baking sheets. BAKE 11 min. or until golden brown. Cool
on baking sheets 2 min. remove to cool completely, then serve.
MAKES 60 COOKIES
CANNOLI FRENCH TOAST
From Everyday
1/4 cup confectioners' sugar plus more for dusting
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil
Sift confectioners' sugar into a small bowl, then stir in ricotta
cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk.
Trim the crusts off 12 slices of sandwich bread and using a rolling
pin, roll out the bread to flatten. Add 1 Tablespoon of the
sweetened ricotta cheese to each slice, fold over and pinch the edges
together. (The edges will seal during cooking.)
In a large skillet, heat 2 Tablespoons extra-virgin olive over medium
heat. Working in 3 batches, dip the stuffed bread slices in the
egg mixture and transfer to the skillet. Cook, turning once,
until puffed and golden, about 3 minutes. Dust with more
confectioners' sugar before serving. Syrup is good too.
3 cups all-purpose flour
5 teaspoons baking powder
1-1/4 cups milk
1 pound ground beef
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
Oil for deep-fat frying
Picante sauce
Shredded lettuce
Finely chopped green onions
Diced tomatoes
Shredded cheddar cheese
Directions
In a large bowl, combine flour and baking powder; add the milk to form
a soft dough. Cover and let rest for 1 hour.
About 30 minutes before serving, in a large skillet, cook beef over
medium heat until no longer pink; drain. Stir in garlic, chilies, taco
seasoning and water; simmer for 10 minutes. Stir in beans; heat through
and keep warm.
Divide dough into sixths. On a lightly floured surface, roll each
portion into a 7-in. circle. In a deep-fat fryer, preheat oil to 375°.
Fry tostadas in hot oil until golden, turning once; drain on paper
towels. Top each with meat mixture, picante sauce, lettuce, onions,
tomatoes and cheese. Yield: 6 servings.
"This is the similar to the hot wings recipe served at a popular
restaurant chain. If you have ever had them, you have to love them."
Ingredients:
oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
Directions:
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil
should be just enough to cover wings entirely, an inch or so deep.
Combine the butter, hot sauce, pepper and garlic powder in a small
saucepan over low heat. Stir together and heat until butter is melted
and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and
salt. Place chicken wings in a large nonporous glass dish or bowl and
sprinkle flour mixture over them until they are evenly coated. Cover
dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of
wings begin to turn brown. Remove from heat, place wings in serving
bowl, add hot sauce mixture and stir together. Serve.
1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green bell pepper, diced
1 can mushrooms, drained
1 pkg. kluski noodles
1 large jar pizza sauce
1 large jar spaghetti sauce
1 pkg. each shredded Colby and
mozzarella cheese
Cook together hamburger, onion, green pepper and mushrooms. Layer meat
mixture with remaining ingredients in a crockpot. Cook on HIGH for 2 to
3 hours.
BEEF AND CABBAGE STEW
1 lb. ground beef
1/2 cup chopped onion
2 (16 oz.) cans kidney beans, rinsed and drained
14-1/2 oz. can beef broth
16 oz. can crushed tomatoes
4 cups chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
In a dutch oven over medium heat, cook beef and onion until meat is no
longer pink and onion is tender; drain. In a small bowl, mash 1/4 cup
beans with 1/4 cup beef broth. Add to dutch oven with remaining beans
and broth,tomatoes, cabbage and seasonings. Cover and simmer for 30
minutes or until the cabbage is tender.
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
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