Good
morning to all. Welcome to another issue of
A to Z Recipes
Newsletter. Even though it's not the way you are used to seeing
it, I'm still very proud of all that's been shared here. And I am so
very grateful to be able to share a little, here and there, in good
health (and fairly sound mind, lol!).
Someone sent me a little
cartoon Thursday that made me laugh. It said
"I shot my first turkey yesterday! It
scared the crap out of all the folks in the frozen food section. It was
awesome!"
Would you like to look
through some old issues?
EZEzine
(our newsletter publishing
company) has a great link for you:
http://live.ezezine.com/index.ez?byezine=A%20to%20Z%20Recipes|||1740.
I do want to share a
little something from our pal
Luanne in sunny
Florida. I found it all very interesting and useful. I can't
begin to recall how many times I've found a perfect recipe to try and
it calls for an item I do not have on hand. This is great!
Make Your Own
Make Your Own Self Raising Flour: You can make your own self raising
flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every
cup of plain flour.
Make Your Own Baking Powder: You can make your own baking powder by
combining 1 tablespoon of bicarbonate of soda with 2 tablespoons of
cream of tartar. It's ideal for coeliac sufferers who can't find the
gluten-free variety of this raising agent, but measure it out carefully
because too much or too little can upset a recipe's balance.
Make Your Own Mixed Spice: You can easily make your own mixed spice:
Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and
nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all
spice. Mix well and store in an airtight container for up to 6 months.
Make Your Own Cajun Seasoning: Mix together 2 1/2 TBS of salt, 1 TBS
dried oregano leaves (Rub to a powder using your fingertips), 1 TBS
sweet paprika, 1 TBS cayenne pepper, and 1 TBS ground black pepper.
Store in an airtight container for up to six months.
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2
tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2
tsp freshly grated nutmeg and a pinch of ground mace or ground
cardamom. Store in an airtight container for up to 6 months.
Make Your Own Italian Seasoning: Mix together 3 TBS dried basil, 3 TBS
dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion
powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper,
1/4 tsp red pepper flakes. Store in an airtight container for up to 6
months.
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Here
are some
recipes from your friends. I hope you enjoy them!
CAULIFLOWER WITH CHEESE SAUCE
~Shared by Mary, Roswell, NM
2 tsps. salt
3 cups cold water
3 lbs cauliflower
1 tsp. salt
1 cup boiling water
1 can (10 3/4 oz) Cheddar cheese soup
1 tbls milk
Paprika
Let cauliflower stand in salted cold water, head down, about 30
minutes. Rinse in clear water. Place in saucepan, head up, add salted
boiling water to cover and cook until tender. About 30 minutes. Slowly
blend and heat cheese soup and milk. Place whole cauliflower in serving
dish and spoon cheese sauce over; sprinkle with paprika.
BACON BREAD
~Shared by Johnny, LA
Bacon Lovers rejoice!!! This one is for you!
Cook time: 45 Min
Prep time: 25 Min
Serves: a loaf 16 slices
Ingredients
12 bacon strips, diced
1 (1 pound) frozen bread dough, thawed
2 Tbsp olive oil, divided
1 c (4 ounces) shredded part-skim mozzarella cheese
1 (1 ounce) ranch salad dressing mix
Directions
1. In a large skillet, cook bacon over medium heat for 5 minutes or
until partially cooked; drain on paper towels. Roll out dough to
1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in.
pieces; place in a large bowl. Add the bacon, cheese, dressing mix and
remaining oil; toss to coat.
2. Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet,
layering as needed... I actually just find it easier to use a bundt
pan. Cover and let rise in a warm place for 30 minutes or until
doubled. Bake at 350° for 15 minutes. Cover with foil; bake 5-10
minutes longer or until golden brown. Yield: 1 loaf
* I would add: DICED GREEN ONIONS
**I would add: FINE DICED FRESH JALAPENOS
SPINACH ROLL UPS
~Shared by Marilyn M., Canton, OH
Great Appetizer
1 egg, beaten
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Ricotta cheese
1 tub (8 oz.) Garden Vegetable 1/3 less fat- cream Cheese
5 sheets puff pastry, thawed
1/3 cup butter, melted
Mix together first 4 ingredients until well blended. Brush 1 pastry
sheet lightly with butter.
Spread 1/5 of the spinach mixture along one short side of pastry. Fold
in long sides of dough; roll up from one short side to make log. Repeat
with remaining pastry sheets and spinach mixture. Brush with remaining
butter. Make small cuts in tops of logs at 1-inch intervals. Place in
large freezer-weight resealable plastic bags or wrap tightly in plastic
wrap. Freeze up to 3 months.
When ready to bake, remove desired number of logs from freezer.
Refrigerate, tightly wrapped, several hours or overnight until thawed.
Unwrap, then place on baking sheet. Bake in 375°F oven for 25 min. or
until golden brown. Cool 5 min. Transfer to cutting board. Use serrated
knife to cut each log into 6 slices.
STOLLEN BREAD
~Shared by Sandy, Roswell, NM
1 cup warm water
1 package yeast
1 large potato, mashed
2 cups sugar
1 cup shortening
2 cups lukewarm milk
1 cup whole raisins
1 package shredded coconut
1 tablespoon lemon extract
1 tbls grated lemon rind
1 tbls salt
1 egg, beaten
Flour, about 10 cups
Mix water, year and potato. Let rise for 30 minutes. Add sugar,
shortening, milk, raisins, coconut, lemon extract and rind, salt, egg
and enough flour to make a good dough.
Let rise for about 2 1/2 hours or overnight. Knead and put in four
bread pans. Let rise another 2 1/2 hours and bake 45 minutes at 350
degs. About five minutes before done, remove from oven, put butter and
sugar on top, return to oven and finish baking. Really great when
toasted.
MARBLED POTATOES
~Shared by Larry J., Spring Hill, TN
Add a classy side to tonight's dinner.
INGREDIENTS:
1 pound red potatoes
1 pound sweet potatoes
2 large scallions, chopped
1/4 cup butter or margarine
1/2 cup sour cream or plain yogurt
1/2 cup whipping cream, whipped
Nutmeg to taste
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh bread crumbs
2 tablespoons melted butter or margarine
2 tablespoons minced fresh parsley
TO PREPARE:
Cook the red potatoes and the sweet potatoes separately in water to
cover in saucepans until tender; drain. Cool slightly and peel. Mash in
separate bowls.
Sauté the scallions in 1/4 cup butter in a skillet until tender. Stir
half the scallions into each bowl of potatoes.
Whisk the sour cream with the whipped cream in a bowl. Fold half gently
into each bowl of potatoes. Add half the nutmeg, salt and pepper to
each bowl.
Layer the potatoes 1/2 at a time in a greased 1-quart soufflé dish.
Swirl with a knife to marbleize. Sprinkle with a mixture of the bread
crumbs melted butter and parsley.
Bake at 350 degrees for 30 to 35 minutes or until the topping is golden
brown.
NOTE: This casserole freezes well before baking.
SERVES: 6
Source: "True Grits: Tall Tales and Recipes from the New South" by The
Junior League of Atlanta
http://www.amazon.com/exec/obidos/ASIN/0871974258/atozreci-20
BROWNIE CRUMBLE BALLS
~Shared by Debbie, Roswell, NM
Vanilla Ice Cream
Brownie crumbs or Oreo cookies, crushed
Using an ice cream scoop, make ice cream balls and roll in brownie
crumbs. Freeze until ready to serve. Serve topped with Fudge sauce.
Fudge sauce:
3 squares unsweetened chocolate
1 1/4 cups water
1 cup sugar
3 tbls corn syrup
1 cup evaporated milk
1 tsp. vanilla
Melt chocolate over low heat, stir in water slowly. Add sugar and corn
syrup and bring to a boil. Lower temperature and cook until soft ball
stage. Remove from heat and add evaporated milk and vanilla. Yield 2
1/2 cups
TUSCAN ONE POT ITALIAN-STYLE SOUP
~Shared by Treva, NC
Chock-full of mood-boosting, healthy ingredients, this hearty,
flavorful Tuscan One Pot Italian-style stew is sure to brighten
dinnertime. Savor every last drop of this easy one pot with some crusty
whole grain bread.
Cooking Time: 40 min
1 tablespoon olive oil
1 pound turkey sausage, casing removed
1 small onion, chopped
2 garlic cloves,chopped
3 (15-1/2-ounce) cans great northern beans, undrained
1 (14-1/2-ounce) can diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cups fresh spinach, washed and patted dry
In a large soup pot, heat oil over high heat. Add sausage, onion, and
garlic, and cook 6 to 8 minutes, or until no pink remains, stirring
frequently to break up the meat.Add remaining ingredients except
spinach; bring to a boil. Reduce heat to low and simmer, uncovered, for
30 minutes, or until thickened. Stir in spinach, and serve.
Serves: 6
FUDGE DIPPING SAUCE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 oz. pkg. semi-sweet chocolate chips (1 cup)
2 Tbs. margarine or butter
14 oz. can Eagle Brand sweetened condensed milk
3 Tbs. hot water
1 tsp. vanilla extract
In heavy saucepan, over medium heat, melt chips and margarine with
sweetened condensed milk. Cook and stir until thickened, about 5
minutes. Stir in water and vanilla. Serve warm with fresh fruit or over
ice cream. Refrigerate leftovers.
Microwave: In 1-quart glass measure, combine chocolate, margarine and
sweetened condensed milk. Cook on 100% power (high) 1-1/2 minutes; mix
well. Cook on 100% power (high) 2 to 2-1/2 minutes, stirring after each
minute. Stir in water and vanilla.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
CHERRY SAUCE FOR HAM
~Shared by Jean, Syracuse, NY
1 can cherry pie filling
1 c. orange juice
1/2 tsp. ginger
1/2 tsp. cinnamon
Mix all ingredients. Heat and serve over baked ham.
HOT SAUERKRAUT SALAD
~Shared by Sue, Northern MI
1 pint sauerkraut
1 medium size apple
1 Irish potato
1 onion
3 slices bacon
Cut unpeeled apple, peeled potato and onion into small cubes. Put into
saucepan with 2 cups hot water. Boil until soft, about 10 minutes. Add
sauerkraut and bacon. Cover and simmer about 2 hours.
Note: Hot dogs may be placed on top of kraut - if used, first steam
about 10 minutes. Serves 8.
BLACK FOREST PARFAITS
~Shared by Linda H., Rosharon, TX
Yields 24 2-ounce desserts
3 unfrosted chocolate cupcakes
3/4 cup chocolate syrup or chocolate fudge sauce
1 can (21-ounces) cherry pie filling
1 1/2 cups sweetened whipped cream
Chocolate shavings
Dice cupcakes into 1/2” cubes, yielding 3 cups.
Layer the diced cupcakes in small clear shot glasses or cordial glasses.
Drizzle with chocolate syrup and top each with 1 1/2 tablespoons of
cherry pie filling and a dollop of sweetened whipped cream.
Garnish with shaved chocolate.
Tip: To save time, assemble these treats a few hours ahead and
refrigerate. Let them come to room temperature before serving.
PECAN PUMPKIN DESSERT
~Shared by Luanne, FL
Great for the holidays and a keeper.
2 can (15 oz. each) prepared pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla extract
1 pkg. (18-1/4 ounces) yellow cake mix
1 cup butter, melted
1-1/2 cups chopped pecans
NOTE: I add 2 tsp. pumpkin pie spice to the filling.
Frosting:
1 pkg. (8 ounces) cream cheese, softened
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1 carton (12 ounce) Cool Whip, thawed
Line a 9 x 13 inch baking pan with waxed paper and coat the paper with
nonstick cooking spray, or shortening. Set aside.
In a mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs,
vanilla, and also pumpkin pie spice, if using. (I think it makes it
better). Pour into prepared pan. Sprinkle with dry cake mix and drizzle
with melted butter. Sprinkle with chopped pecans. Bake at 350º for 55
to 60 minutes, or until golden brown. Cool completely in pan on wire
rack. Invert onto a large serving platter; carefully removed waxed
paper. In a mixing bowl, beat cream cheese, powdered sugar and vanilla
extract until smooth. Fold in the Cool Whip. Frost top and sides of
dessert. Store in the refrigerator. Makes 16 delicious servings.
SOUPER CHICKEN
~Shared by Patricia, Mesa, AZ
8 chicken breast halves
3 cans cream of chicken soup
1 can water chestnuts
1 package almonds, blanched and slivered
2 cups dry white wine
Salt to taste
Brown chicken in skillet. Thin soup with wine, add chopped chestnuts
and almonds, pour over chicken. Bake at 325 degrees 2 to 3 hours
depending on size of chicken.
A
recipe on
the lighter, more healthy side...
MONKEY BREAD
~Shared by Treva, NC
Many of us at Cooking Light found this ooey-gooey bread absolutely
addictive. Sent to us by Rita M. Newton of Waukon, Iowa, it calls for
frozen bread dough, which means no fooling around with yeast. (From our
January/February 1995 issue)
2 (1-pound) loaves frozen white bread dough
1 & 1/4 cups sugar, divided
1/4 cup packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon reduced-calorie stick margarine
1 3/4 teaspoons ground cinnamon, divided
Cooking spray
Thaw bread dough in refrigerator for 12 hours.
Combine 1 cup sugar, brown sugar, milk, margarine, and 1 1/4 teaspoons
cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove
sugar syrup from heat; let cool 10 minutes.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir
well. Cut each loaf of dough into 24 equal portions. Roll each portion
in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated
with cooking spray. Pour sugar syrup over dough; cover and let rise in
a warm place (85°), free from drafts, 35 minutes or until doubled in
bulk.
Preheat oven to 350°.
Uncover, and bake at 350° for 25 minutes or until lightly browned.
Immediately loosen edges of bread with a knife. Place a plate upside
down on top of pan; invert onto plate. Remove pan; drizzle any
remaining syrup over bread. Yield: 24 servings (serving size: 2
rolls)
CALORIES 201 (10% from fat); FAT 2.2g IRON 1.4mg; CHOLESTEROL 0.0mg;
CALCIUM 41mg; CARBOHYDRATE 40.1g; SODIUM 302mg; PROTEIN 5.2g; FIBER 0.0g
Source: Cooking Light, APRIL 1997
This is for my friends in countries where some of the products above
are not available in stores.
Monkey Bread (lighter version)
1 package active dry yeast
1 cup warm water (100° to 110°), divided
2 3/4 cups all-purpose flour
2 tablespoons sugar
3/4 teaspoon salt
3 tablespoons reduced-calorie margarine, melted
Butter-flavored cooking spray
Combine yeast and 1/4 cup warm water in a 1-cup liquid measuring cup;
let stand 5 minutes. Combine yeast mixture, remaining 3/4 cup warm
water, flour, sugar, and salt in a large bowl; beat with a mixer at
medium speed until well blended. Cover and chill at least 8 hours.
Punch dough down. Turn out onto a heavily floured surface, and knead 3
or 4 times. Shape dough into 36 (1-inch) balls.
Brush balls with melted margarine, and layer in a 12-cup Bundt pan
coated with cooking spray. Cover and let rise in a warm place (85°),
free from drafts, 40 to 45 minutes or until doubled in bulk.
Preheat oven to 350°.
Bake at 350° for 30 to 35 minutes or until golden. Serve warm.
Yield: 18 servings (serving size: 2 balls)
CALORIES 86 (0.0% from fat); FAT 1.5g IRON 0.0mg; CHOLESTEROL 0.0mg;
CALCIUM 0.0mg; CARBOHYDRATE 16.1g; SODIUM 116mg; PROTEIN 2.1g; FIBER
0.6g
A
recipe for
two...
PIZZA QUESADILLAS
(aka Pizzadillas)
~Shared by Maggie, TX
All of the flavors of a pizza all wrapped up in quesadilla form!
Servings: Makes 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
2 (10 inch) tortillas
1 cup mozzarella, shredded
4 tablespoons pizza sauce
16 slices pepperoni
1 tablespoon sliced black olives
Directions
Heat a large pan over medium heat.
Place one tortilla in the pan, sprinkle half of the cheese over it,
followed by the pizza sauce, pepperoni, olives, the remaining cheese
and finally the remaining tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese
is melted, about 2-4 minutes per side.
Source: Closet Cooking
http://www.closetcooking.com/2012/11/pizza-quesadillas-aka-pizzadillas.html
A
recipe
perfect for diabetics...
CHERRY ALMOND BARS
~Shared by Mary S., Nashville, TN
Yield: 16 bars
Serving Size: 1 Bar
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2/3 cup reduced-fat margarine
- 2 tablespoons granulated sugar
- 2/3 cup ground almonds
- 1/3 cup, plus 2 tablespoons candied cherries, finely chopped
- 1 large egg, beaten
- 3/4 cup skim milk
- 1 teaspoon almond extract
Directions
Preheat the oven to 325 degrees F. Lightly grease and line a jelly-roll
pan with parchment paper.
Sift the flour and baking powder. In a large bowl, cream the margarine
and sugar until light and fluffy. Stir in the ground almonds and
cherries.
Mix the beaten egg with the milk and almond extract, and gradually beat
into the creamed margarine and sugar, adding a little of the flour
mixture if there is any sign of curdling.
Beat in the rest of the flour mixture, turn into the prepared pan and
bake for about 35 minutes or until a skewer inserted in the center
comes out clean.
Remove the lining paper, allow to cool on a wire rack and when
completely cool, cut into bars or squares before serving.
Nutritional Information Per Serving: Calories: 130; Protein: 3 g;
Sodium: 106 mg; Fiber: 1 g; Carbohydrates: 18 g; Cholesterol: 14 mg;
Fat: 5 g; Exchanges: 1 Starch, 1 Fat
Source: Great Healthy Food - Diabetes by Azmina Govindji
http://www.amazon.com/exec/obidos/ASIN/1552976513/atozreci-20
A
special
recipe from me...
BACON GUACAMOLE GRILLED CHEESE SANDWICH
A buttery and toasty grilled cheese sandwich stuffed with cool and
creamy guacamole, crispy bacon and melted jack and cheddar cheese. The
crunchy crumbled tortilla chips in this grilled cheese pay tribute to
the classic combination of tortilla chips and guacamole dip. You can
mass-produce these by using a butter spray on the outside of each
assembled sandwich when heating. Works like a charm!
Servings: Makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature (even sliced avocados are
perfect)
1 tablespoon tortilla chips, crumbled (optional)
Directions
1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread, sprinkle half of the cheese
onto the unbuttered side of one slice of bread followed by the
guacamole, bacon, tortilla chips, the remaining cheese and finally top
with the remaining slice of bread with the buttered side up.
3. Grill over medium heat until golden brown and the cheese has melted,
about 2-3 minutes per side.
Source: Adaptation from The Best of Closet Cooking by Kevin Lynch
http://www.closetcooking.com