Good
morning and welcome to your Wednesday
A to Z Recipes
Newsletter. Woop-whoop! It's hump day. Don't you just LOVE that
insurance commercial with the camel - on Wednesday - walking through a
cubicle-farm
office setting asking:
"Guess what
day it is? Guess what day it is?"
It makes me giggle every
time I think of it. It has become one of the highest-rated commercials
ever (along with their talking gecko, and the
"Where's the beef?" commercial and
the animated cows urging us to
"Eat
more chicken" of course!). I swear, that's effective and "clean"
advertising at its best. I believe it has/will make Geico, Wendy's, and
Chick-fil-a best selling businesses for generations to come. And each
is wholesome, believe it or not. Totally believable is that each was
started as a family-based organization.
That's what I'm talking about!!
That's what we're about here, too! Family. Period.
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We'll
see you here again soon, God willing.
Did
you know . . .
Alternative Icing
~Shared by Marilyn M., Canton, OH
When you must have frosting but want a better alternative!
Mix one instant vanilla pudding packet (or whatever flavor you would
like) with half of the milk called for on the package. Whisk until it
begins to thicken. Then fold in 1 (8 oz.) container Cool Whip.
A great frosting .... spread on cakes and piped onto cupcakes, a tasty
filling in crepes or on waffles along with some fruit... way less sugar
too!
Just
make me laugh . . .
~Shared by Johnny,
LA
A
woman in a supermarket is following a grandfather and his badly-behaved
grandson. He has his hands full with the child screaming for sweets,
biscuits, all sorts of things. The grandad is saying in a controlled
voice: "Easy, William, we won't be long . . . easy boy." Another
outburst and she hears the grandad calmly say: "It's okay William. Just
a couple more minutes and we'll be out of here. Hang in there, boy." At
the checkout the little horror is throwing items out of the trolley.
Grandad says again in a controlled voice: "William, William, relax
buddy, don't get upset. We'll be home in five minutes, stay cool
William." Very impressed, she goes outside to where the grandfather is
loading his groceries and the boy into the car. She says: "It's none of
my business, but you were amazing in there. I don't know how you did
it. That whole time you kept your composure, and no matter how loud and
disruptive he got, you just calmly kept saying things would be okay.
William is very lucky to have you as his grandad." "Thanks," says the
grandpa. "But I am William. The little ba$tard's name is Kevin."
Bernard,
who is noted for his gracious manners, was awakened one morning at four
forty four a.m. by his ringing telephone . . . "Your dog's barking, and
it's keeping me awake," said an angry voice. Bernard thanked the caller
and politely asked his name and number before hanging up. The next
morning, at precisely four forty four a.m., Bernard called his neighbor
back . . . "Good morning, Mr. Williams. I just called to tell you that
I don't HAVE a dog."
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Here
are some recipes from your friends. I hope you enjoy them ...
BIG BATCH
CHEESEBURGER BAKE
~Shared by Treva, NC
Cooking for a crowd?
1 & 1/2 lb (at least 80%) ground beef
1 & 1/4 cups chopped onions (about 2 large)
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 & 1/4 cups Green Giant® Valley Fresh Steamers frozen mixed
vegetables
1/2 cup milk
2 & 1/3 cups Original Bisquick® mix
2/3 cup water
1 & 1/3 cups shredded Cheddar cheese (about 5 oz)
1. Heat oven to 375°F. Generously spray bottom and sides of
15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and
onions over medium heat, stirring occasionally, until beef is
thoroughly cooked; drain. Stir in soup, vegetables and milk.
2. In large bowl, stir Bisquick mix and water until moistened. Spread
evenly in pan. Spread beef mixture over batter.
3. Bake uncovered 35 minutes. Do not add cheese before baking. Bake 35
minutes. Sprinkle with cheese; bake about 5 minutes longer or until
cheese is melted.
Source: Susan's Daily Dose
ALLIGATOR BALLS
~Shared by Johnny, LA
1 lb Chopped alligator meat
1 Egg
1 tb Finely chopped onions
1 tb Finely chopped celery
1 tb Finely chopped parsley
2 tb Finely chopped shallots
2 ts Lemon pepper
1/2 ts Salt
1/4 c Bread crumbs
1 c Cooking oil
Flour to dredge
Combine all ingredients, form 1 inch diameter balls, allow to set one
hour. Dredge in flour and fry till brown. Serve hot.
Source:
http://www.cajuncookingrecipes.com
BLT MACARONI SALAD
~Shared by Marilyn M., Canton, OH
This cold salad is the best I have ever made. It will fly right off of
the table. This is perfect to take to parties or get-togethers. You
will love this.
1/2 cup mayonnaise
3 Tbsp. chili sauce
2 Tbsp. lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 Tbsp. green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled
In a large bowl, combine the first four ingredients; mix well. Add the
macaroni, tomato and green onions; toss to coat. Cover and refrigerate.
Just before serving, add lettuce and bacon; toss to coat.
AVOCADO DEVILED EGGS
~Shared by Larry J., Spring Hill, TN
Ingredients
1 dozen hard-cooked large eggs, peeled
2 medium avocados, seeded and pulp scooped out
¼ cup reduced fat, light mayonnaise
4-5 teaspoons lime juice
¼ teaspoon garlic powder
¼ teaspoon ground red cayenne pepper
½ teaspoon salt
cilantro leaves and/or green onions, chopped, for garnish
Instructions
Slice eggs in half lengthwise. Scoop out the yolks and place in a
medium bowl. (Be careful not to damage the white halves).
Add avocado to bowl, and mash yolks and avocado thoroughly with a fork
until fairly smooth. Add mayonnaise, lime juice, garlic powder, cayenne
and salt. Stir well to blend all ingredients.
Place filling in the whites using a small spoon or pipe in with a
pastry bag and decorative tube.
Garnish as desired. Serve immediately or refrigerate in a tightly
covered container
ARTICHOKE DIP
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecip
es/
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
1 (4 ounce) can diced green chiles
Preheat oven to 350 degrees F (175 degrees C). Combine the artichoke
hearts, mayonnaise, cheese and green chilies. Mix well and pour into a
2 quart casserole dish. Bake for 20 to 25 minutes or until lightly
browned. Garnish with chopped green onions and chopped tomato if
desired.
APPLE & SPICE PORK ROAST
~Shared by Jean, Syracuse, NY
3 to 4 pound boneless pork roast
1 cup applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1 teaspoon yellow mustard
1/8 to 1/4 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
Heat oven to 350 degrees F. Stir together applesauce, brown sugar,
vinegar, mustard and cloves in small bowl; refrigerate half of the
applesauce mixture and set aside remaining applesauce mixture. Combine
flour, salt, sugar, garlic powder and pepper in another small bowl.
Rub flour mixture evenly over entire surface of pork. Place pork on
rack in shallow roasting pan. Roast, uncovered, until internal
temperature is 140 degrees F. Spoon reserved applesauce mixture over
roast. Roast until internal temperature is 155 degrees F., 1 to 1 1/2
hours total cooking time (about 18-20 minutes per pound). Transfer
roast to serving platter; cover with foil and let stand for 15 minutes
before slicing. Heat chilled applesauce mixture in small saucepan until
boiling; boil for 1 minute. Spoon heated applesauce mixture over pork
slices.
Serves 10 to 14.
AMISH PINEAPPLE BARS
~Shared by Luanne, FL
A little bit of humor-- these are called Amish, as you don't use a
mixer !!
1/2 cup oil
2 eggs, beaten
2 tablespoons lemon juice
1/2 teaspoon coconut extract
2 1/2 cups flour
1 3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
20 oz. can crushed pineapple, undrained (three tablespoons set aside
for the frosting)
Mix together the oil, eggs, lemon juice and coconut extract. In a
separate bowl, mix together the flour, sugar, salt, and baking soda.
Add the dry ingredients to the wet and mix just until blended. Stir in
the undrained pineapple. Bake on a greased 17 x 11 pan (cookie sheet)
at 350º for 25 - 30 minutes. Can be frosted immediately.
Cream Cheese Frosting:
1/2 cup softened butter
4 oz. softened cream cheese
3 tablespoons crushed pineapple
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups powdered sugar
1 cup walnuts (I only did walnuts on half. There are nut haters among
us.)
1 cup sweetened flaked coconut
Beat together the butter and cream cheese until smooth. Add the
pineapple and extracts. Add the powdered sugar 1/2 cup at a time and
beat until smooth. Toast the walnuts and coconut briefly in the oven or
on the stove top until the coconut is browned. Sprinkle over frosted
cake.
POTATO CAKE
~Shared by Patricia, Mesa, AZ
2 cups sifted sugar
1 cup butter
4 well beaten eggs
1/2 cup sweet milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup cocoa
1 cup mashed potatoes
1 cup nuts
1 teaspoon vanilla
Cream butter and sugar, add beaten eggs. Sift dry ingredients together
3 times and ad alternately with milk. Add potatoes, nuts and vanilla.
Beat well and bake in a greased and floured loaf pan for 1 hour at 325
degrees.
STICKY ASIAN PORK BURGERS
~Shared by Mary H., Montreal, Canada
Serves 4
1/4 cup dry bread crumbs or cracker crumbs
1/4 cup milk
1 pound lean ground pork (or beef, if you prefer)
1 clove garlic, minced
2 to 3 teaspoons minced fresh ginger root
2 tablespoons hoisin sauce
1 teaspoon Asian chili paste or a pinch of hot red pepper flakes
salt and freshly ground pepper
2 tablespoons sweet chili dipping sauce
sweet chili aioli (see note*) or mayonnaise
4 kaiser rolls, halved, toasted
shredded lettuce
In a large bowl, soak bread crumbs in milk for 5 minutes. Add
pork, garlic, ginger, hoisin sauce and chili paste. Season with
salt and pepper and mix well. Shape into four patties, about 1/2
inch thick. Set on a plate, cover and refrigerate for at least 30
minutes or up to 4 hours.
Grease barbecue grill and preheat it to medium. Grill patties for
5 minutes a side, or until no longer pink inside. Just before end
of cooking, brush both sides with chili sauce. Spread sweet chili
aioli on toasted buns and make sandwiches with burgers and lettuce.
* Note: Make sweet chili aioli by whisking together 1/2 cup mayonnaise,
2 tablespoons sweet chili dipping sauce and 1 tablespoon fresh lime
juice. Cover and refrigerate for up to two days. Makes
about 2/3 cup.
Source: Montreal Gazette
FRESH FRUIT PARFAIT
~Shared by Debbie, Roswell, NM
20 marshmallows
1 cup crushed fruit of choice
Juice of 1 lemon
1 cup whipping cream
Melt marshmallows in top of double boiler. Cool and add fruit and lemon
juice. Chill. Add whipped cream and freeze in refrigerator tray for 2
hours.
PARMESAN CORN CHOWDER
~Shared by Mary S., Nashville, TN
2 cups boiling water
2 cups 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
1 cup (4 oz.) grated Parmesan cheese
2 cups (1 lb. can) cream-style corn
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 corn &
undrained vegetables. Heat; do not boil.
Serves 6-8.
Source: Mom's Menu
http://www.momsmenu.com/
LEMONADE FRUIT MOUSSE
~Shared by Debbie, Roswell, NM
1 cup dry macaroon cookie crumbs
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 cup apricot puree - baby strained apricots works
1 cup mashed bananas
1 can, 6 oz) frozen lemonade concentrate
3/4 cup sugar
1/2 pint whipping cream
Crush crumbs fine and line tray or mold with 1/2 of crumbs; soften
gelatin in cold water. Dissolve with hot water; combine puree, bananas
and lemonade. Add sugar, cool. Whip cream and fold into mixture. Pour
into crumb lined tray. Top with remaining crumbs. Freeze until firm. 3
or 4 hours.
A
recipe on the lighter, more healthy side ...
OVERNIGHT EGG
CASSEROLE
~Shared by Maggie, TX
Cooking Time: 7 hrs
Ingredients
2 cups Bisquick® Heart Smart® baking mix
3/4 cup lean ham
1 cup reduced fat cheddar cheese, shredded
1/2 cup onion, chopped
1/3 cup reduced fat Parmesan cheese
1/3 cup fat free sour cream
2 tablespoons parsley
1/2 teaspoon salt
2 garlic cloves
2/3 cup skim milk
6 eggs, or equivalent liquid egg substitute
Instructions
In a large bowl, combine the Bisquick, lean ham, Cheddar cheese, onion,
Parmesan cheese, fat free sour cream, parsley, salt, garlic, milk and
eggs.
Pour the mixture into a 6 quart slow cooker sprayed with nonstick
cooking spray.
Cook on High for 6 to 8 hours.
A
recipe perfect for diabetics ...
ARTICHOKE AND FETA
STUFFED PORK
TENDERLOIN
~Shared by Mary S., Nashville, TN
Yield: 4 servings.
INGREDIENTS
- 1 pound pork tenderloin
- Olive oil nonstick cooking spray
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon lemon-pepper seasoning
- 1/3 cup Chardonnay (optional)
Artichoke and Feta Filling:
- 1/2 8-oz package artichoke hearts, frozen and thawed
- 1/4 cup feta cheese, reduced-fat, crumbled (1 ounce)
- 1 tablespoon light mayonnaise
- 1 teaspoon fresh oregano leaves, finely chopped
- 1/4 teaspoon lemon-pepper seasoning
- 1/8 teaspoon fine sea salt
DIRECTIONS
Preheat oven to 450 degrees F.
Place pork on large cutting board. Make lengthwise cut through center
of tenderloin. Cut to, but not through, opposite side. Open meat so it
lies flat; cover with plastic wrap. Flatten pork to 1/2-inch thickness
using flat side of meat mallet.
For artichoke filling, press artichokes between paper towels to remove
excess moisture. Place artichokes, feta cheese, mayonnaise, oregano,
lemon-pepper seasoning, and salt in food processor container. Cover and
process with on/off turns until artichokes are finely chopped, scraping
the side of the container occasionally.
Spread artichoke mixture evenly on half of the pork to within 1/4-inch
of edges. Fold pork in half to form its original shape; tie close with
string. Spray pork with cooking spray; sprinkle with salt and
lemon-pepper seasoning.
Place pork, seam side up, on rack in jelly-roll pan. Roast in heated
oven for 15-20 minutes or until the internal temperature reaches 160
degrees F. Transfer tenderloin to clean cutting board. Loosely cover
with foil; let rest for 5-10 minutes.
If desired, meanwhile, place wine in small saucepan; bring to boil over
medium-high heat. Continue boiling until reduced to 3 tablespoons.
To serve, remove string and cut into 1/2-3/4-inch thick slices. Drizzle
with wine reduction.
To grill: prepare pork tenderloin as directed, except preheat gas grill
to medium-high (425- 450 degrees F.) for indirect grilling. Place pork,
seam-side up, on grill rack over unlit burner. Cover and grill for
15-20 minutes or until internal temperature is 160 degrees F, slightly
turning tenderloin on its sides during the end of grilling and grilling
each side for 1-2 minutes or until lightly brown.
Nutritional Information Per Serving: Calories: 180; Protein: 26g;
Sodium: 290mg; Cholesterol: 75mg; Fat: 3g; Saturated Fat: 1g; Dietary
Fiber: 2g; Carbohydrates: 3g
Source: NPB
A
recipe for one or two ...
ITALIAN BAKED EGGS
~Shared by Maggie, TX
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 2 servings
You’ll never believe that these marinara cheesy baked eggs can be made
in just 10 minutes for a complete breakfast! Add some crusty bread for
a luscious breakfast for dinner feast.
Ingredients
1 cup marinara sauce
4 large eggs
1/4 cup fat free or lowfat milk
1/4 cup shredded gruyere cheese
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil leaves, chiffonade
Instructions
Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or
coat with nonstick spray.
Divide marinara sauce evenly into the ramekins. Top with eggs, milk,
gruyere and Parmesan; season with salt and pepper, to taste.
Place into oven and bake until egg whites are cooked through, about 10
minutes.
Serve immediately, garnished with basil leaves, if desired.
Source:
http://damndelicious.net
/2013/11/11/italian-baked-eggs/
A
special recipe (or two!) from me ...
CHICKEN CAPRI
2 chicken breasts, sliced in half horizontally
1 Tbsp extra virgin olive oil
garlic powder, to taste
1/4 cup ricotta cheese
2 tablespoons Parmesan cheese (grated or shredded)
1/2 tsp oregano
fresh ground pepper, to taste
4 tablespoons diced tomatoes
4 slices Mozzarella cheese (except that I was out and used Muenster)
Heat olive oil in a skillet large enough to hold your chicken breasts.
Add the chicken to the pan and season with garlic powder. Cook for a
bout 5-6 minutes on each side, until they're just browning.
Preheat your oven to 350.
Mash (yes, mash, don't just mix) the ricotta, Parmesan, oregano and
pepper together.
When the chicken breasts are ready, put them in a shallow casserole - I
used my 11x7 pan and it was the perfect size.
Top each breast half with 1/4 of the ricotta mixture and spread out a
little.
Top each piece with 1 Tbsp diced tomatoes - I used fire-roasted,
because, really, have you tasted fire roasted tomatoes?
Bake for 10 minutes.
Top each piece with 1 slice of cheese.
Bake for about 5-6 minutes or until the cheese is melty and delicious
and will burn the ever loving heck out of your tongue because you're
too impatient to wait.
Source: What's In My Kitchen
http://whatsinmykitchen.blogspot.com/
SLUMGULLION
Ingredients:
1/2 lb. bacon, cubed
1 cup chopped celery
2 large onions, chopped
4 medium potatoes, cubed
1 can kidney beans
1 can tomato soup
1 can mushrooms
Directions:
Fry the cubed bacon. Add celery and onions and simmer with bacon. Add
cubed potatoes and cook until done. Add kidney beans, tomato soup and
mushrooms. Heat through. You can also dump all the ingredients without
browning any of it into the crock pot in the morning and leave it cook
all day on low.
JALAPEÑO JACK POLENTA
This hearty, warm side dish can be made with the cheese incorporated
into the polenta or the polenta can be spooned atop a portion of the
cheeses, so that as they melt they form a liquid center.
4 cups water
3/4 cup yellow cornmeal
1/4 cup Parmesan cheese, grated
1/2 lb. jalapeno Jack cheese, grated
Salt, to taste
1/4 tsp. ground white pepper
1. Heat the water to a simmer in a medium saucepan. Gradually pour the
cornmeal into the water while stirring constantly. Cook over low heat,
stirring frequently with a wooden spoon until the polenta pulls away
from the sides of the pan, 25-30 minutes.
2. Remove the pan from the heat and stir in the Parmesan and Jack
cheeses, salt and pepper. Serve the polenta immediately. Serves 8.
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