Good
evening and welcome to your
A to Z
Recipes Newsletter. Seems everyone has had some very unusual
weather of late, so we won't go there. However, I have loved the cold
weather (except for maybe the biting wind and sloppy roads) and look
forward to a little more wintry temps before the mosquitoes spawn again.
I guess
I was a very good girl last year because
Santa C. placed enough
money in my stocking to add to what was donated to get the web site
back. I have some work yet to do on it to get it back in shape but the
web domain and all our hard work are safe again.
Woo hoo!!!
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We
have some terrific recipes (and other goodies) to share today. I hope
you enjoy it and we'll see you here again soon, God willing!
Did
you know . . .
Last-Minute Chicken
Dinners
~Shared by Linda H., Rosharon, TX
Most supermarkets now sell hot, cooked rotisserie chickens and
refrigerated brand-name roasted ones. We came up with 8 ways to make a
great dinner for 4 to 6 people using the cooked, skinless meat (about 3
cups) from a 2-1/2 lb. bird:
Barbecued Chicken Sandwiches:
Pull meat into shreds and mix with your favorite bottle BBQ sauce; heat
in microwave. Mound mixture and coleslaw on a sandwich bun.
Chicken Burritos:
In skillet, heat shredded chicken with chili powder and rinsed, drained
canned black beans. Place mixture, cooked rice, shredded Monterey Jack,
and salsa down center of warm flour tortillas; rollup each tortilla.
Chicken Cordon Bleu Sandwiches:
Pull chicken into shreds and place on bottom halves of hero rolls. Top
with sliced smoked ham, Swiss cheese, and top halves of rolls. Bake
until cheese melts.
Chicken Stir-fry:
Saute sliced onions, peppers, and carrots until tender. Add diced
chicken and bottled stir-fry sauce and heat through. Serve over cooked
rice; sprinkle with sliced green onion.
Chili-Stuffed Baked Potatoes:
Stir diced chicken into warm canned vegetarian chili. Split tops of
potatoes and fill with chili; sprinkle with shredded cheddar. Serve
sour cream on the side.
Mediterranean Chicken Couscous:
Toss cooked couscous with olive oil, lemon juice, diced chicken, tomato
chunks, olives, and feta. Sprinkle with chopped basil or mint.
Pasta with Chicken & Pesto:
Toss steaming pasta, such as corkscrew or fusilli, with store-bought
pesto sauce and diced chicken.
Source: Good Housekeeping, August 1998
Just
make me laugh . . .
Washington Redskins
The Washington Redskins are changing their name because of all the
negativity, shame, humiliation, dissent, polarity, adversity, defiance,
hatred, animosity, contempt, discrimination, division, violence,
counter-productivity, ill-spirit, un-Godliness, and hostility
associated with their name.
From now on they will be known simply as the Redskins.
Shave for an Old Cowboy
~Shared by Luanne, FL
An old cowboy walks into a barbershop in Dime Box for a shave and a
haircut. He tells the barber he can't get all his whiskers off
because his cheeks are wrinkled from age.
The barber gets a little wooden ball from a cup on the shelf and tells
the old cowboy to put it inside his cheek to spread out the skin.
When he's finished, the old cowboy tells the barber that was the
cleanest shave he'd had in years, but he wanted to know what would have
happened if he had accidentally swallowed that little ball.
The barber replied, just bring it back in a couple of days like
everyone else does.
no!no!
Hair Removal System, Model 8800, Pink, 1 ea
Here
are some recipes from your friends. I hope you enjoy them ...
BUTTER DIP BISCUITS
~Shared by Johnny, LA
Ingredients:
1 stick (1/2 cup) unsalted butter (see notes below)
2 1/2 cups all-purpose flour
4 tsp. granulated sugar
4 tsp. baking powder
2 tsp. kosher salt
1 3/4 cup buttermilk (see notes below)
Directions:
Preheat oven to 450F degrees. Spray an 8-inch square baking dish with
nonstick cooking spray.
In a microwave-safe bowl (or you can use the baking dish that you'll be
baking these in), melt stick of butter in the microwave.
In a medium bowl, mix together the flour, sugar, baking powder and
salt.
Pour in the buttermilk. Stir until a loose dough forms. Dough
will be sticky.
Press biscuit dough into baking dish (right on top of the melted
butter).
It is easiest to spread it out with your hands.
Take a sharp knife and cut the biscuit dough into 9 squares before
baking.
Bake for about 20-25 minutes, rotating once during baking.
If you notice that some of the butter that is coming up to the top is
getting brown, just take a paper towel and dab around the edges a bit.
Oven times do vary since different ovens have different hot spots, but
basically biscuits should be golden brown on top and spring back to the
touch.
Cook’s Note: I really recommend only using buttermilk with these
but if all you have on hand is regular milk then you can use that (just
not skim milk, that stuff is far too watery). Keep in mind though
that when you use regular milk, you'll have to cut back on the amount
you use because regular milk is much thinner than buttermilk. You
may need to use about 1 1/4 cups - 1 1/2 cups (start with less, you can
always add more in). The buttermilk adds such great flavor to these
biscuits so if you can get your hands on some, definitely give it a
try. Also, if you use salted butter, make sure you leave out the
additional salt that is added to the dough.
Source:
www.thecountrycook.net
STUFFED CABBAGE
~Shared by Mary, Roswell, NM
1 medium head cabbage, shredded fine
1 egg
1 cup cracker crumbs
1 tsp. salt
1/2 tsp. pepper
4 tbls butter, browned
Boil cabbage in quart of salted water until tender. Drain. Combine
beaten egg, pepper and 3/4 cup cracker crumbs with cabbage. Arrange
leaves on 12 inch square heavy foil; add prepared mixture and shape
into ball leaving small opening at top. Put in saucepan with 1/2 inch
of water; cover and steam slowly for about 20 minutes. Remove contents
to serving dish. Top with remaining crumbs and browned butter.
TOFFEE NUT BAR
~Shared by Marilyn M., Canton, OH
1 cup shortening
3 cups brown sugar, divided
2 cups flour
4 eggs
2 tsp. vanilla
4 tsp. baking powder
1 tsp. salt
2 cups moist coconut
2 cups chopped nuts
Beat together shortening, 1 cup brown sugar; add flour. Flatten with
hands to cover bottom of greased 12x20 pan. Bake 350 for 10 minutes.
Beat eggs, 2 cups brown sugar, vanilla, baking powder and salt. Stir in
coconut and nuts spread over bottom crumb layer. Return to oven
and bake 25 minutes or until golden brown. Makes 5 dozen.
COOL'N CRABBY STUFFED TOMATOES
~Shared by Treva, NC
2 large tomatoes (about 3-inch wide)
2 tablespoons fat-free ranch dressing
1 ounce mashed avocado (about 2 tablespoons or 1/4 an avocado)
1/2 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon onion powder
4 ounces flaked or chopped imitation crab (about 3/4 cup)
1/2 cup chopped cucumber
1 tablespoon precooked real, crumbled bacon
1 tablespoon chopped scallions
Carefully slice off about 1/2 inch from the top of each tomato. Gently
scoop out and discard the insides. Set aside the hollow tomatoes. In a
bowl, combine dressing, avocado, lime juice, salt, and onion powder.
Mix thoroughly. Add the crab, cucumber, and bacon. Stir well. Evenly
distribute crab mixture between the hollow tomatoes. Sprinkle mixture
with scallions. If you like, cover and refrigerate until chilled.
CREAM CHEESE SAUSAGE BALLS
~Shared by Larry J., Spring Hill, TN
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer
with the dough hook attachment.) Roll into 1-inch balls. Bake for
20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few
minutes to the baking time.
MONTEREY CHICKEN ROLLS
~Shared by Luanne, FL
I only make half of this recipe and freeze the other three.
8 boneless skinless chicken breasts
salt and pepper
1 (8 oz.) package Monterey jack cheese
1/2 cup butter, melted
1 clove garlic, minced
1 cup breadcrumbs
1 cup parmesan cheese, grated
Pound chicken breasts flat. Season with salt and pepper. Slice Monterey
Jack cheese about 1/4" thick and roll chicken around cheese. Add garlic
to the butter Combine crumbs with parmesan cheese. Dip chicken in
butter, then in breadcrumbs. Place seam side down in 9x13 baking dish.
Bake covered for 30 minutes at 350F. Uncover and bake for 15 minutes
more or until browned.
CHEROKEE CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/4 cup vegetable oil
2 tablespoons butter
1 (2.5 pound) whole chicken, cut into pieces
1 green bell pepper, chopped
1 clove garlic, minced
1/4 cup chopped onion
2 tablespoons sweet vermouth
1 (8 ounce) can whole cranberry sauce
salt and black pepper to taste
Pour oil into a large skillet over medium heat. Place chicken pieces in
the skillet, and cook until golden on all sides, about 10 minutes.
Discard all but 2 tablespoons of oil. Stir in green peppers, garlic,
and onions; cook until soft, about 10 minutes. Pour vermouth into
skillet. Stir in cranberry sauce, salt, and pepper. Cover, and simmer
25 minutes.
BLACK CHERRY JUBILEE
~Shared by Debbie, Roswell, NM
2 tablespoons cornstarch
1/2 cup water
1 No. 2 can black cherries, drain & reserve liquid
1/2 cup sugar
1/8 cup brandy
1/8 cup rum
Vanilla ice cream
Dissolve cornstarch with water. Add cherry juice and sugar. Cook to
thicken. Pour over cherries, mix well. Add brandy and run; light with
match, stir until flame goes out. Serve over ice cream.
BEER ROAST
~Shared by Sue, Northern MI
1 arm roast, about 4 pounds
Flour
Shortening
1 cup catsup
1 tablespoon sugar
1 large onion, chopped
1/2 green pepper, chopped
Salt and pepper to taste
1 bottle of beer
Sprinkle road with salt and pepper; sprinkle with a little flour and
brown in hot shortening. Add sugar, onions and green peppers. Cover
with catsup, pour beer around roast, cover and bake at 350 degrees for
2 1/2 hours. Remove from pan; thicken liquid for gravy.
HUNGARIAN PORK CHOPS
~Shared by Linda H., Rosharon, TX
Servings: 8
8 thinly cut pork chop (bone-in gives more flavor)
5 tablespoons butter, divided by 2, 2 and 1 tab
1/2 cup all purpose flour
2 tablespoons Hungarian Sweet Paprika
1 teaspoon salt (pink Himalayan, or sea salt)
1 teaspoon fresh black pepper
1 teaspoon onion powder
1/2 teaspoon dried dill
1 cup sour cream
1 -2 cups chicken broth
1 cup white wine
1/2 cup warm water
1/2 lemon
1 lg Spanish onion, sliced into rings
3 cloves garlic, minced
1/2 cup sauerkraut, rinsed and drained
1 1b. Mushrooms, sliced
1 tablespoon fresh chopped dill (for garnish)
1 bag wide egg noodles
Poppy seeds (1/ 4 teaspoon)
Directions
Preheat the oven to 350 degrees.
Mix the flour, one tablespoon of the paprika, salt, pepper, onion
powder, dried dill in a big grocery paper bag. Shake up the ingredients
to mix. Place the chops in them and then shake around like "shake and
bake" to toss and coat the chops with mixture. Save the bag after.
Heat a huge skillet, add 2 tablespoons of butter and when it sizzles
add the chops to the skillet. Saute over medium heat until brown on
both sides (about 3 minutes per side.) Don't crowd pan while sauteeing
-- saute in two batches adding more butter if necessary. Remove the
chops and place in a large heavy covered Dutch oven.
In the skillet, add the remaining two tablespoons butter and then add
the onions and garlic, stirring and cooking. When getting soft, add the
mushrooms and cook for two minutes. Pour the veggies over the chops in
the pan. In the skillet, add the other tablespoon butter and sprinkle
with the flour and then sprinkle any remaining seasoning left over from
bag that you tossed the chops with. Using a whisk, Scrape up the bits
and mix. Then, add a cup of chicken broth, the wine, the warm water and
break up all the loose bits stuck on bottom of pan. Let it simmer for
about two minutes. Add the lemon juice. Add the sauerkraut and the
other tablespoon paprika to the sauce and stir to combine. Test for
seasoning and thickness. If it's too thick, add water or broth, test
for saltiness, stir in the sour cream.
Pour mixture over chops, lifting them . Bake the covered casserole for
1-1/2 hours or until chops are totally tender and falling off bone.
Prepare the noodles according to package directions. Toss the
noodles with a tablespoon of butter and the poppy seeds. Put
noodles on a large serving platter. Spoon a little sauce with onions
and mushrooms on the noodles. Place the pork chops on the noodles, in
any pattern you'd like. Then pour all the sauce on top of chops and
sprinkle with the fresh dill. Serve family style and enjoy!
Source: Carnie Wilson for My Family Recipe Rocks
PECAN LOAF
~Shared by Patricia, Mesa, AZ
1/4 pound pecans, must be weighed
6 tablespoons all purpose flour
1 teaspoon cream of tartar
19 eggs
1 1/4 cups sugar
1 teaspoon vanilla
Run nuts through chopper. Sift flour and cream of tartar and stir in
the ground nuts. Separate eggs; beat yolks, adding sugar gradually.
Beating is important and takes 10 to 15 minutes. Stir in vanilla. Beat
egg whites until they hold a firm point.
Sprinkle flour-nut mixture over egg yolks; pile beaten whites over this
mixture and gently fold everything together. Grease bottom of a 10 inch
tube pan and line with waxed paper. Pour in batter and bake 50 minutes
at 375 degrees. Invert on wire rack until cool. Loosen sides carefully,
remove from pan and pull off paper.
CHUNKY SAUSAGE-AND-HOMINY CHILI
~Shared by Jean, Syracuse, NY
Chili:
1 1/4 cups bottled salsa
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces yellow bell pepper
1 tablespoon chili powder
1 (15.5-ounce) can white hominy or whole-kernel corn, drained
1 (12-ounce) package chicken sausages with habanero chiles and
tequila (such as Gerhard's), cut into 1/2-inch pieces
Remaining ingredients:
2 cups hot cooked long-grain rice
1/4 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/4 cup fat-free sour cream
To prepare chili, combine first 6 ingredients in an electric slow
cooker. Cover with lid; cook on low heat for 8 hours. Spoon 1/2 cup
rice into each of 4 bowls; top each serving with 1 cup chili, 1
tablespoon chips, 1 tablespoon cilantro, 1 tablespoon onions, and 1
tablespoon sour cream.
Note: Smoked turkey sausage can be substituted for the chicken sausage.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 412 (23% from fat); FAT 10.6g (sat 2.7g,mono 3.8g,poly 3.2g);
PROTEIN 18.1g; CHOLESTEROL 66mg; CALCIUM 85mg; SODIUM 1111mg; FIBER
9.6g; IRON 4mg; CARBOHYDRATE 63.1g
A
recipe on the lighter, more healthy side ...
CAPPUCCINO PUDDING
~Shared by Treva, NC
Serving Size: 4
Preparation Time : 0:20
4 teaspoons instant coffee granules
1 tablespoon boiling water
1 & 1/2 cups cold fat-free milk
1 package sugar-free instant chocolate pudding mix -- (1.4 ounces)
1/2 teaspoon ground cinnamon
1 cup reduced-fat whipped topping
Additional whipped topping and chocolate wafer crumbs -- optional
Dissolve coffee in boiling water; set aside. In a large bowl, combine
the milk, pudding mix and cinnamon. Beat on low speed for 2 minutes.
Let stand for 2 minutes or until set. Stir in coffee. Fold
in whipped topping. Spoon into serving dishes. Garnish with
additional whipped topping and wafer crumbs if desired.
A
recipe perfect for diabetics ...
SPINACH AND ONION
SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Ingredients
- 1 tablespoon vegetable oil
- 2 medium onions, thinly sliced
- 3-3/4 cups vegetable stock
- 1 bay leaf
- Salt and pepper
- 2/3 cup white wine
- 6 cups leaf spinach
Directions
Heat the oil in a saucepan and fry the onions for about 5-8 minutes
over low heat, until they have softened.
Pour in the stock and bring to a boil. Add the bay leaf and the
seasonings. Cover and simmer for 10 minutes.
Pour in the wine and add the spinach. Continue to cook, but only until
the spinach has wilted slightly.
Remove the bay leaf and serve hot.
Nutritional Information Per Serving: Calories: 141; Protein: 6 g;
Sodium: 1011 mg; Carbohydrate: 14 g; Cholesterol: 0 mg; Fat: 6 g;
Dietary Fiber: 3 g Exchanges: 2 Vegetable, 1 Fat
Source: Great Healthy Food - Diabetes by Azmina Govindji
http://www.amazon.com/exec/obidos/ASIN/1552976513/atozreci-20
A
recipe for one or two ...
PORK TENDERLOIN
W/MARSALA WINE
~Shared by Luanne, FL
What You'll Need:
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (14- to 16-ounce) pork tenderloin
3 tablespoons olive oil*
1/2 pound sliced fresh mushrooms
2 onions, thinly sliced
1/2 cup sweet Marsala wine
*Top-Rated EVOO is best to use
What To Do:
In a shallow dish, combine the flour, salt, and pepper; mix well. Coat
the pork with mixture.
Heat the oil in a soup pot over medium-high heat. Add the tenderloin
and cook 6 to 8 minutes, turning to brown all sides; remove to a
platter and set aside. Add the mushrooms and onions to the pot and
sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in
the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or
until cooked through.
Slice the tenderloin and serve topped with the mushrooms and onions.
Serve with rice or your choice.
A
special recipe (or two!) from me ...
BLUE CHEESE AND
PECAN SHORTBREADS
Makes 9 to 10 dozen
2 1/4 cups all-purpose flour, plus more for dusting
6 sprigs fresh parsley, including about 2 inches of stems
2 sticks unsalted butter, at room temperature, cut into small cubes
8 ounces blue cheese, crumbled
3/4 cup pecan halves
In a food processor fitted with the metal blade, process flour and
parsley until parsley is well-minced into flour. Remove lid, and
distribute butter and cheese evenly over flour mixture. Use pulse
button to mix just until a dough begins to form.
Use your hands to form the dough into a ball. Place dough on a large
sheet of plastic wrap, flatten into a disc, and cover completely with
plastic wrap. Refrigerate for 1 hour before rolling out.
Preheat oven to 350 degrees. Place dough in center of a lightly floured
work surface and dust top of dough with flour. Lightly flour a rolling
pin and roll dough 1/4-inch thick. Cut out shortbreads with a 1
1/4-inch diameter cookie cutter (shape of your choice) and place 1/2
inch apart on ungreased baking sheets.
Gather unused pieces of dough, dust with flour, reroll, and cut out
until all dough is used. Lightly press a pecan half onto top of each
cookie.
Bake until lightly browned at edges, about 25 minutes. You'll need to
bake the cookies in batches; refrigerate unbaked cookies until ready to
bake. Cool on wire racks.
These shortbreads freeze well unbaked. Roll and cut out the cookies,
layer between sheets of waxed paper, and freeze in a covered container.
You can make them up to 1 month ahead. Bake frozen, allowing for a
slightly longer baking time.
Baked shortbreads will keep at room temperature for up to 3 days in a
covered container. Layer them between sheets of waxed paper also.
Source: Mardi Burden, Tucson, Arizona, Cuisine Classique Cooking School
http://www.sharpknives.com/cuisine_classique_classes/bite_me_web/bite_me_index.htm
CILANTRO NOODLES
Adapted from Cuisine at Home.
3 packages ramen noodles (3 ounces each)
2 teaspoons canola oil
1 teaspoon toasted sesame oil
2 Tablespoons minced shallots
2 Tablespoons low-sodium soy sauce
Salt to taste
1/2 cup chopped fresh cilantro
Blanch noodles in boiling water in a medium pot, 3 minutes. Drain
noodles and rinse under cold water. Use a salad spinner to remove
excess water.
Heat canola oil and sesame oil in a large nonstick skillet over
medium-high. Add shallots and saute until softened, about 1-2
minutes (do not burn).
Deglaze skillet with soy sauce, then add noodles, tossing to
combine. Season noodles with salt; stir in cilantro right before
serving.
Source: Noble Pig
http://noblepig.com/2011/01/16/cilantro-noodles.aspx