A to Z
Recipes
Good
morning to all. Some of you have been with me for a dozen or more years
and may recall how the newsletters were in their infancy. In those
days, a newsletter contained a few words from me and then a few
recipes. I didn't have a web site which allows for searching,
archiving, and things like jpeg files for pictures, and the band width
and storage from which to legally publish them. Without that web site,
I
am pretty much back to where I started with one exception. With the
help of a few friends, I was able to keep the ezezine.com publishing
service. It is priced to where I could pay the expense. If later on
down the road I can handle it, I will again have a web site. Until
then, let's go back to the good old days and share some recipes!
I
do want to share a little something else with you. I guess you can call
it ramblings. There was an email making the rounds recently that
encouraged people to wash their hands often and more thoroughly. People
who thoroughly and frequently wash their hands are less likely to be
sick. It was suggested that the proper length of time for hand-washing
is about as long as it takes to sing "Happy Birthday", twice. I have my
own little spin on that, and it keeps my soul and spirit as clean as my
hands. I choose to say "The Lord's Prayer" instead. What a great way to
give praise more often! For those who believe they're too busy to pray,
this one is right up their alley. Share this with your family and
friends, won't you? Think of all the people who will take the time to
pray, and often, as a result!
Here
are some recipes from your friends. I hope you enjoy them!
Maggie
2 INGREDIENT CHERRY CINNAMON DANISH
PASTRY
~Shared by Marilyn M., Canton, OH
2 tubes Grands Cinnamon Rolls
1 can Cherry pie filling
Preheat oven according to package directions on the tube of cinnamon
rolls. Remove rolls and place in a greased 9×13 inch baking pan. Cover
pan with a dish towel, place in warm place for about 40 minutes in
order to let the cinnamon rolls rise a little.
With a tablespoon push down center of roll to make a bowl shape. Fill
with 1-1 1/2 Tbsp. of pie filling. Bake according to package
directions. When done, remove from oven and transfer to cool sheet to
cool.
Drizzle icing over Danish.
IRISH POTATO SOUP
~Shared by Johnny, LA
Irish Potato Soup is a traditional favorite that never goes out of
style. Enjoy its goodness around St. Patrick's Day or any time.
Serves: 6
Cooking Time: 45 min
What You'll Need:
2 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
resmoked Cajun smoked sausage
6 potatoes, peeled and diced
2 (10-1/2-ounce) cans condensed chicken broth
2 cups plus 3 tablespoons water, divided
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons cornstarch
What To Do:
In a soup pot, melt butter over medium heat and saute onion and celery
3 to 4 minutes. Add resmoked Cajun smoked sausage and cook until
tender.
Add potatoes, broth, 2 cups water, Worcestershire sauce, thyme, and
pepper; mix well. Bring to a boil over medium-high heat then reduce
heat to low and simmer 35 minutes.
In a small bowl, combine remaining 3 tablespoons water and cornstarch;
stir into soup and cook until thickened.
Source: Mr Food
APPLE SCOOP
~Shared by Luanne, FL
I am sending a new recipe I have made. There are many ways to eat this.
With vanilla ice cream, ham, roast pork, oatmeal and what ever else you
can think of. It is just plain yummy. A friend sent it to me.
Ingredients:
5-6 medium gala apples, or sweet and crisp apple of your choice
1 cup chopped pecans or walnuts (had walnuts)
1/2 cup raisins
1 cup brown sugar (light or dark)
1 tablespoon cinnamon
1 teaspoon ground allspice (was out, so I used 1/2 tsp. each of cloves
& ginger)
Instructions
1. Preheat oven to 350. Chop apples into bite size pieces (don't peel
them).
2. Place apples in large bowl along with all other ingredients. Stir
until well combined.
3. Pour apple mixture into deep dish pie plate.
4. Cover with foil and bake for 20 minutes.
5. Uncover and bake until apples are tender, 15-20 minutes more.
6. Scoop out into bowls or over ice cream.
Also great on top of cake or oatmeal! Serve warm (not necessary). I had
to bake a little longer than suggested. Oven difference maybe.
CRACKER BARREL HAM AND EGG CASSEROLE
~Shared by Linda H., Rosharon, TX
Serves/Makes: 6
Difficulty Level: 3
Ready In: > 5 hrs
1/3 cup diced cooked ham (smoked or country cured)
Sourdough bread
5 eggs, beaten
1/4 cup evaporated milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded mild Cheddar cheese
Directions:
Spray casserole dish with a non-stick cooking spray. Trim crusts from
bread, cut slices and place bread on the bottom of casserole dish. Beat
eggs, add salt, pepper, evaporated milk and mix until completely. Pour
egg mixture over bread. Sprinkle diced ham over egg mixture and cover.
Place casserole in refrigerator overnight or in refrigerator for at
least five hours.
Remove casserole from the refrigerator, sprinkle cheese on to the top
of eggs. Carefully spread the cheese on top of egg mixture. Place
casserole in a preheated 375F. oven for 20 - 22 minutes depending on
the depth of the casserole dish.
Source:
http://www.cdkitchen.com
NEVER FAIL BREAD
~Shared by Patricia, Mesa, AZ
1 yeast cake
1 1/2 cups lukewarm water
1/2 cup lukewarm milk
1 tablespoon sugar
1 1/2 teaspoons salt
1 tablespoon melted butter or shortening
5 or 6 cups flour
Soften yeast in water and milk; add sugar, salt and butter. mix well.
Add sifted flour gradually, beating thoroughly after each addition
until dough is just stiff enough to knead. Turn onto lightly floured
board and knead until dough is smooth and elastic. Cover and set in
warm place until double in bulk.
Work down lightly; form into desired sized loaves and place in well
greased pans. Cover with wax paper, set in warm place. Let rise and
when double in bulk, bake at 450 degrees for 15 minutes. Reduce heat to
425 and continue baking 1/2 hour longer.
COTTAGE CHEESE SALAD
~Shared by Sue, Northern MI
2 cups cottage cheese
1 cup chopped dates
1 cup tart red apples, chopped
Mayonnaise
Combine cheese, dates and unpeeled apples. Moisten with mayonnaise and
mix lightly with fork. Serve on crisp lettuce. Top each serving with
one teaspoon whipped cream.
RAISIN COFFEE CAKE
~Shared by Sandy, Roswell, NM
1 1/2 cups milk
1/2 cup lukewarm water
1 package active dry yeast
2 tbls margarine
1 egg, beaten
1 cup sugar
1 tsp. salt
6 cups flour, unsifted
1/2 cup raisins
3/4 cup chopped pecans
Scald milk, add margarine and let stand until margarine is melted and
milk is lukewarm. Sprinkle yeast on 1/2 cup warm water in large bowl.
Add 1 tsp. of the sugar and let stand 5 minutes. Add milk, egg, salt
and sugar. Add 4 cups flour and beat well. Add remaining flour
gradually, beating well after each addition. Grease sides of bowl,
cover and let rise in warm place for about 2 hours or until doubled in
size. Punch down dough and let rise another thirty minutes. Punch down
dough and turn out on a well floured surface. Flatten dough and work in
pecans and raisins. Divide into four loaves and place in four well
greased 9x5x3 inch pans.
Let rise about one hour, then sprinkle tops with a little warm water
and cover thickly with mixture of 1/4 cup sugar, 1/4 cup flour, 1 tsp.
cinnamon and 1 tbls butter. Bake at 350 degs for 35 to 40 minutes. Let
cool 15 minutes before removing from pans.
BEAN SOUP
~Shared by Lynn, Roswell, NM
1 1/2 cups dried navy beans
6 cups cold water
1 cup chopped onions
4 oz ham, cubed
1/2 garlic clove
2 cups chopped celery
1/2 cup diced carrots
2 whole cloves
1 bay leaf
4 cups beef or chicken stock
2 tsps. salt
Dash of pepper
3 tbls. cider vinegar
Soak beans overnight. Drain. Saute onions, ham and garlic until onions
are transparent. Combine all ingredients except vinegar. Simmer about 4
hours; add vinegar.
CHERRY SALAD SUPREME
~Shared by Mary, Roswell, NM
First layer
1 cup boiling water
1 package, 3oz, raspberry gelatin
1 can, 22 oz, cherry pie filling
2nd layer
1 package, 3 oz, lemon gelatin
1 cup boiling water
1 package, 3 oz, cream cheese
1/4 cup mayonnaise
1 cup crushed pineapple, undrained
3/4 cup sour cream
1 cup miniature marshmallows
Dissolve raspberry gelatin in one cup boiling water; stir in pie
filling. Pour into 6x10x2 inch dish. Chill until firm.
Dissolve lemon gelatin in boiling water. Chill until the consistency of
egg whites. Cream together cream cheese and mayonnaise; add to lemon
gelatin. Stir in undrained pineapple. Fold sour cream and marshmallows
into lemon mixture. Spread on top of cherry mix. Chill until firm.
BAKED APPLE DUMPLINGS
~Shared by Debbie, Roswell, NM
12 small apples, peeled and cored
12 tablespoons sugar
3/4 teaspoon cinnamon
Juice of 1 lemon
Butter
4 cups biscuit mix
2 1/2 cups sugar
1 1/2 cups water
6 tablespoons corn syrup
3 tbls butter
3/4 tsp. vanilla
Fill centers of apples with sugar; sprinkle with cinnamon and dot with
butter. Make dough by mixing according to directions on package. Roll
dough to 1/8 inch thickness on floured board. Cut in 7 or 8 inch
squares going by size of apples.
Place an apple on each square. Bring opposite corners up over apple and
pinch edges together. Place in well greased pan. Sprinkle with lemon
juice and bake at 425 degs for 10 minutes. Combine sugar, water, corn
syrup, butter and vanilla. Heat to boiling and cook 5 minutes. After
dumplings have bake 10 minutes, pour syrup over them. Reduce heat to
350 degs and continue baking for 25 more minutes. Baste with syrup
occasionally. Serve with light cream.
GREEN BEAN CASSEROLE
~Shared by Jean, Syracuse, NY
1 can French style green beans
1 can cream of celery soup
1/2 c. sour cream
1/2 c. chopped onion
1 can shoe peg or white whole kernel corn
1/2 c. chopped celery
1 1/2 packs crushed Ritz crackers
1 stick melted butter
Spray casserole dish with Pam. Drain green beans and place in dish. Mix
together cream of celery soup, sour cream, chopped onion, corn
(drained) and chopped celery. Pour this mixture over the green beans.
Place crushed crackers on top and pour melted butter over crackers.
Bake 35 minutes on 350 or until brown.
BLUE RIBBON CRANBERRY CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) bottle Russian salad dressing
1 env. reg. onion soup mix
1 (2 1/2-3 lb.) broiler - fryer chicken, cut up
Hot cooked rice
In a bowl combine cranberry sauce, salad dressing and soup mix. Rinse
chicken. Remove skin and fat. Arrange chicken in 13 x 9 x 2 inch baking
dish. Pour cranberry mixture over chicken pieces. Cover and chill in
the refrigerator several hours or overnight. Bake at 300 degrees for 1
1/2 hours or until chicken is done. Spoon glaze oven chicken once or
twice. Serve with hot rice.
POTATO SOUP MIX
~Shared by Larry J., Spring Hill, TN
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings. Place in
1 quart canning jars to store.
Instructions to attach to jar:
To serve: place 1/2 cup mix in soup bowl and add 1 cup boiling water.
Stir until smooth. having this mix around, all you need to do is go by
the store on your way home from work and pick up 1 baking potato and a
bunch of green onions for topping. dice the potatoes and boil them till
done and add it to this recipe for a real tasty soup.
KFC BISCUITS (COPY CAT RECIPE)
~Shared by Treva, NC
1/2 c. (1 stick) butter or oleo
2 & 1/2 Tbsp. sugar
1 beaten egg
3/4 c. buttermilk (sub for buttermilk: 3/4 Tbsp. vinegar to 3/4 c.
milk)
1/4 c. club soda
1 tsp. salt
5 c. Jiffy Baking Mix
Preheat oven to 450 degrees. Combine all the ingredients. Knead
the dough by hand until smooth. Flour your hands. Pat the dough flat to
3/4" thick on waxed paper and punch out with biscuit cutter. Bake on a
greased baking sheet for 12 min. or until golden brown. Makes 18.
A recipe on
the lighter, more healthy side...
SPINACH, CARAMELIZED ONION & FETA
QUICHE
~Shared by Maggie, TX
2 tsp olive oil
3 cups chopped onion
1 tsp granulated sugar
½ tsp salt
2 cups frozen Southern-style hash brown potatoes, thawed
One 11-ounce can refrigerated soft breadstick dough
10 ounce package frozen chopped spinach, thawed, drained, and squeezed
dry
1 cup fat-free milk
3 large egg whites
2 large eggs
1¼ cups (5 ounces) crumbled feta cheese
1. Preheat oven to 350°F. Spray 10-inch pie plate with cooking spray.
2. Heat olive oil in a large nonstick skillet over medium heat. Add
onion, sugar and salt; cook for 30 minutes or until golden brown,
stirring occasionally. Stir in potatoes, and cook for 5 minutes or
until lightly browned. Remove from heat.
3. Unroll dough, separating into strips. Working on a flat surface,
coil one strip of dough around itself in a spiral pattern. Add second
strip of dough to the end of the first strip, pinching ends together to
seal; continue coiling the dough. Repeat procedure with the remaining
dough strips. Cover and let dough rest for 10 minutes. Roll dough into
a 12-inch circle, and fit into a 10-inch deep-dish pie plate coated
with cooking spray.
4. Spread potato mixture in bottom of prepared crust, and top with
spinach. Combine milk, egg whites, eggs and cheese; pour the milk
mixture over the spinach.
5. Bake for 1 hour or until set, shielding crust with foil after 50
minutes. Let stand 10 minutes before serving.
Servings: 8
Cooking Tips
*If you prefer a mellower flavor, substitute Swiss or Gruyere for the
feta.
Nutrition Facts
Amount Per Serving
Calories 373
Calories From Fat (26%) 97
Total Fat 11 g.
Saturated Fat 5 g
Cholesterol 74 mg
Sodium 735 mg
Potassium 1692 mg
Carbohydrates 50 g
Dietary Fiber 13 g
Sugar 9 g
Net Carbohydrates 38 g
Protein 25 g
WW Points 7.5
Source: Cooking Light
A recipe for
two...
LEMON CHICKEN WITH LINGUINE
~Shared by Luanne, FL
What You'll Need:
2 tablespoons butter
2 boneless, skinless chicken breasts
2 cups chicken broth
1 cup water
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
1 tablespoon honey
1/8 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 pound linguine or other long pasta shape
Chopped fresh parsley, for garnish (optional)
Directions:
In a large saucepan, melt the butter over medium heat; add the chicken
and brown it 3 to 4 minutes on each side. Remove the chicken from
the saucepan.
Add remaining ingredients, except the pasta and parsley, then bring to
a boil and add the pasta. Reduce heat to low, cover, and simmer 10
minutes, stirring occasionally.
Meanwhile, cut the cooked chicken into 2-inch by 1/4-inch strips. Add
to the mixture, cover and simmer 5 minutes; stir.
Garnish with parsley and serve immediately.
Source: Mr. Food
A recipe
perfect for diabetics...
SPICY ARTICHOKE DIP
~Shared by Mary S., Nashville, TN
Makes: 1 cup (8 servings)
Ingredients
- One 14 ounce can artichoke hearts, drained
- One 4-ounce can chopped green chiles, drained
- 2 tablespoons light mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon hot pepper sauce
Directions
Combine all the ingredients in a food processor or blender. Blend until
almost smooth.
Heat the mixture in a medium saucepan for 5 minutes over low heat, or
until hot, or bake in a small casserole at 350 degrees F. for 15
minutes. Serve warm.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g;
Sodium: 178 mg; Fat: 2 g; Carbohydrates: 3 g; Fiber: 1 g; Cholesterol:
2 mg; Sugars: 1 g Exchanges: 1 Vegetable
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
A special
recipe from me...
CHEDDAR-CHIVE CRISPY GARLIC BREAD
~Shared by Maggie, TX
Why this recipe works:
Preheating a baking sheet jump-started the crisping process as soon as
our Cheddar-Chive Crispy Garlic Bread went into the oven. Cutting the
loaf into slices (instead of making accordion slits in a whole loaf)
exposed the most surface area to the oven, allowing for optimal
crisping. To flavor our Cheddar-Chive Crispy Garlic Bread, we steered
clear of garlic powder and other processed options in favor of grated
whole cloves of fresh garlic. It seemed unorthodox, but a bit of sugar
added to our butter mixture tamed the garlic’s bite and shortened
browning time.
Makes 12 slices
Start with a soft Italian bread, not a rustic, crusty loaf. Use a rasp
grater or the small holes of a box grater to grate the garlic.
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 garlic cloves, grated (see note) or minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh chives
12 (1-inch) slices Italian bread (see note)
1 1/2 cups extra-sharp cheddar cheese, shredded
Instructions
1. MAKE PASTE Adjust oven rack to middle position, place rimmed baking
sheet on rack, and heat oven to 425 degrees. Using fork, beat butter,
garlic, sugar, salt, pepper, and chives in small bowl until combined.
Spread butter mixture evenly over both sides of bread.
2. TOAST BREAD Arrange buttered bread on heated baking sheet and bake
until golden brown on fist side, 8 to 10 minutes. Flip and bake until
golden brown on second side, about 5 minutes. Sprinkle cheese over
bread during last minute of baking. Serve.
Source: Cook's Country, October/November 2010