Good morning and welcome to
your Sunday
A
to Z Recipes
Newsletter. The sun is shining brightly and all is well in my
corner of the world. I hope it is all good for you, too. If you give it
a moment of thought you'll probably come up with my summation:
I'm happier than I deserve!
If you'd
like to help support this newsletter, please consider using
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Its a painless way for you to help out while doing what you normally
do.
We have
some great foodie and not-so-foodie stuff for you today. I am hoping
you enjoy and find something worth keeping. We'll
see you here again soon, God willing.
Did
you know . . .
Port.fm - Internet
Radio
~Shared by Charlie J., Mobile, AL
I heard an advertisement of an internet radio station, port.fm. I
am listening to it now, and have selected the 50's.
Just type into the browser address bar this:
port.fm
(nothing else...no
www, http, etc)
Move the slider into position - that's it.
The music ranges from the 20's to 2000.
Enjoy!
Just
make me laugh . . .
ADULT TRUTHS
~Shared by Linda H., Rosharon, TX
1. Sometimes I'll look down at my watch 3 consecutive times and still
not know what time it is.
2. Nothing sucks more than that moment during an argument when you
realize you're wrong.
3. I totally take back all those times I didn't want to nap when I was
younger.
4. There is great need for a sarcasm font.
5. How the hell are you supposed to fold a fitted sheet?
6. Was learning cursive really necessary?
7. Map Quest really needs to start their directions on # 5. I'm pretty
sure I know how to get out of my neighborhood.
8. Obituaries would be a lot more interesting if they told you how the
person died.
9. I can't remember the last time I wasn't at least kind-of tired.
10. Bad decisions make good stories.
11. You never know when it will strike, but there comes a moment at
work when you know that you just aren't going to do anything productive
for the rest of the day.
12. Can we all just agree to ignore whatever comes after Blue Ray? I
don't want to have to restart my collection...again.
13. I'm always slightly terrified when I exit out of Word and it asks
me if I want to save any changes to my ten-page technical report that I
swear I did not make any changes to.
14. I keep some people's phone numbers in my phone just so I know not
to answer when they call.
15. I think the freezer deserves a light as well.
16. I disagree with Kay Jewelers. I would bet on any given Friday or
Saturday night more kisses begin with Miller Light than Kay.
17. I wish Google Maps had an "Avoid Ghetto" routing option.
18. I have a hard time deciphering the fine line between boredom and
hunger.
19. How many times is it appropriate to say "What?" before you just nod
and smile because you still didn't hear or understand a word they said?
20. I love the sense of camaraderie when an entire line of cars team up
to prevent a jerk from cutting in at the front.
21. Shirts get dirty. Underwear gets dirty, but Jeans? Jeans never get
dirty, and you can wear them forever.
22. Even under ideal conditions people have trouble locating their car
keys in a pocket, finding their cell phone, and Pinning the Tail on the
Donkey - but I'd bet everyone can find and push the snooze button from
3 feet away, in about 1.7 seconds, eyes closed, first time, every time.
23. The first testicular guard, the "Cup," was used in Hockey in 1874
and the first helmet was used in 1974. That means it only took 100
years for men to realize that their brain is also important.
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
OVEN BAKED SCRAMBLED
EGGS
~Shared by Marilyn M., Canton, OH
4 Tbsp. butter
12 eggs
1 cup milk
Dash of hot sauce
Salt and pepper, to taste
Chives, for sprinkling before serving
Turn oven to 350 F degrees. Place the butter in a 9 by 13 baking dish,
and place in the oven to allow the butter to melt while the oven
preheats.
Remove the hot pan from the oven and swirl the butter around to coat
the bottom of the pan.
In a large bowl, beat together the eggs, milk, salt and pepper, and hot
sauce until well combined. Pour into the dish of melted butter and
return to the oven.
Use a spatula to stir the eggs at the 8 minute mark. Be sure to scrape
the edges of the pan while stirring. Continue cooking for 8 more
minutes and stir again. At this point, the eggs will probably be
slightly wet. You can continue cooking them for another 2 minutes (but
not too long or you’ll dry them out) or serve them as is for perfectly
fluffy eggs.
Remove from the oven, sprinkle with chopped chives, and serve
immediately. Doctor these eggs up. They’re practically begging for it!
You can easily add in all kinds of goodies to your oven-baked scrambled
eggs. Just add these ingredients right in with your raw eggs and cook
as directed.
Add a burst of extra protein and flavor to your eggs with small pieces
of fried bacon, diced ham or crumbled sausage.
Veggies aren’t just for dinner. Mix some diced peppers (bell peppers
are great for kids, but a spicy jalapeño would be amazing for a little
kick) into your eggs with a bit of onion. I prefer to sauté my veggies
in a bit of butter before adding them to the eggs, but if you like your
veggies extra crunchy, just mix them right in without pre-cooking.
Cheese is always a delicious option when it comes to eggs. I like to
mix things up by stirring in freshly grated Parmesan cheese. Cheddar is
always a classic, though.
Give your eggs a burst of Mexican flavor by adding in some diced green
chilies, crumbled chorizo and diced red peppers. Top with cheddar and
jack cheeses, and add your favorite salsa before serving. Serve them in
a tortilla for a quick, filling breakfast burrito.
CROCKPOT RANCH PORK CHOPS
~Shared by Johnny, LA
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix
In crockpot layer pork chops, add the cream of chicken soup, then
sprinkle dry Ranch dressing all over. Cover and cook on high for 4
hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing! You also
get a good gravy for mashed potatoes.
THE BEST POTATO SOUP RECIPE EVER????
~Shared by Larry J., Spring Hill, TN
Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve,
then use the cup of hot water in place of one of the above cups of
water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions
Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside.
In sauté pan, cook bacon until crisp. Drain bacon fat and place on
paper towel over plate to drain more. Add onion and celery to bacon pan
over medium-high heat until celery is tender, about 5 minutes. To the
large potato pan, add milk, water, bullion, salt and pepper. Cook over
medium-high heat until mixture is very hot, about 8 minutes, stirring
often. Do not let mixture boil. In small, heavy saucepan melt butter.
Add flour and mix well. Cook over medium-low heat until mixture
bubbles, stirring 2 to 3 minutes to make a roux. While constantly
stirring soup, add roux slowly until soup is thick and creamy, about 4
minutes. Stir in parsley, reserved potatoes, and cream. Garnish with
cheese, bacon bits, onions or all three. Serve hot!
BAKED EGGPLANT
~Shared by Mary, Roswell, NM
1 small eggplant or 2 cups par-boiled
1 egg
2/3 cup milk
Salt and pepper to taste
1 cup bread crumbs
1/4 cup minced onion
1/2 cup grated Cheddar cheese
1 tbls Worcestershire sauce
Mix ingredients. Pour in greased baking dish; bake 30 minutes at 350
degs.
SNOW SCENE CHOWDER
~Shared by Mary S., Nashville, TN
1 chicken bouillon cube
2 cups boiling water
2 cups diced potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup 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 diced cooked chicken
Dissolve bouillon cube in water; add vegetables & seasonings.
Cover; simmer 10 minutes. Do not drain. Make white sauce with
margarine, flour, & milk. Add cheese; stir until melted. Add
chicken & undrained vegetables. Heat; do not boil.
Serves 6-8.
Source: Mom's Menu
http://www.momsmenu.com/
APRICOT MOUSSE
~Shared by Debbie, Roswell, NM
2 1/2 cups apricot pulp
2 egg whites
1 cup cream, whipped
1/3 cup sugar
Place pulp in freezing tray and allow to remain for one hour. Remove
from tray and put into bowl with unbeaten egg whites. Beat this mixture
until light and fluffy. Whip cream, add sugar and fold this into beaten
eggs and apricots. Pour back into trays and freeze.
ZWIEBACK
~Shared by Patricia, Mesa, AZ
1 homemade coffee cake
Butter
Sugar
Slice coffee cake while still warm. Brush one side of each slice with
butter, sprinkle with sugar. Toast at 350 degrees until crisp.
TURKEY OR BLACK BEAN CHILI
~Shared by Mary H., Montreal, Canada
Serves 8 to 10
Leftover turkey, beans, vegetables and spice combine in this hearty
chili. Serve with tortilla chips. If desired, garnish with
bowls of it with grated Monterey Jack or cheddar cheese, chopped
cilantro and sour cream or yogurt. Once cooled to room
temperature, this chili can be packaged and frozen.
2 tablespoons vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 large celery rib, diced
2 garlic cloves, chopped
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
2 19-ounce cans black beans, drained, rinsed in cold water, and drained
again
1 1/2 cups beer or turkey or chicken stock
2 cups diced cooked turkey meat
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
hot pepper sauce to taste
1 cup fresh or frozen corn kernels
Place the oil in a large pot or Dutch oven, set over medium heat.
When hot, add onion, bell pepper, celery and garlic and cook 5 to 6
minutes, until softened. Mix in remaining ingredients and bring
to a gentle simmer. Partially cover and simmer about 45 minutes,
until the chili is richly flavored, thickened and bubbly.
Taste the chili and add salt and pepper, if needed.
Source: Montreal Gazette
CHICKEN TERIYAKI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
It's a Secret
3/4 cup soy sauce
1 cup mayonnaise
6 skinless, boneless chicken breast halves - pounded thin
In a medium bowl, mix together the soy sauce and mayonnaise. Add the
chicken, and turn to coat. Cover, and marinate for 30 minutes.
Preheat a grill for medium heat. When the grill is hot, lightly brush
the grate with oil.
Place the chicken onto the grill with a thick coating of the marinade.
Discard remaining marinade. Cook for about 10 minutes per side, or
until chicken is firm and juices run clear.
GARLIC MASHED POTATOES
~Shared by Linda H., Rosharon, TX
Excellent! Cutting the potatoes into 1/2-inch pieces ensures that
maximum surface area is exposed to soak up garlicky flavor.
Serves 8 to 10.
4 pounds russet potatoes, peeled, quartered, and cut into 1/2-inch
pieces
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
12 garlic cloves, minced
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
Salt and pepper
Place cut potatoes in colander. Rinse under cold running water until
water runs clear. Drain thoroughly.
Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic
and sugar, stirring often, until sticky and straw colored, 3 to 4
minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water, and 1
teaspoon salt to pot and stir to combine. Bring to boil, then reduce
heat to low and simmer, covered and stirring occasionally, until
potatoes are tender and most of the liquid is absorbed, 25 to 30
minutes.
Off heat, add remaining butter to pot and mash with potato masher until
smooth.
Using rubber spatula, fold in remaining half-and-half until liquid is
absorbed and potatoes are creamy. Season with salt and pepper. Serve.
Source: Cook’s Country TV From the episode: Fail-Safe Thanksgiving Made
Thanksgiving 2011 and 2012
CARAMEL APPLE CRUMBLE
~Shared by Jean, Syracuse, NY
4 large apples
1 cup brown sugar, packed
1/2 teaspoon cinnamon
2 tablespoons rum or 1 teaspoon rum flavoring
1 cup all-purpose flour
1/2 teaspoon salt
1 cup grated, medium Cheddar cheese
1/2 cup soft butter
Peel, core and slice the apples thinly into an 8" square baking dish.
Mix 1/2 cup of the brown sugar with the cinnamon and rum. Sprinkle on
the apples and mix lightly. Combine flour, salt, grated cheese,
butter and remaining 1/2 cup brown sugar. Crumble mixture evenly over
the apples. Bake in a 325 F oven for 40 to 45 minutes until apples are
tender. Serve warm with whipped cream, ice cream or sour cream.
SOUR CREAM NOODLE BAKE
~Shared by Luanne, FL
Ingredients
1 (8 ounce) package Noodles; cooked and drained
1 pound Ground Beef
2 tablespoon Butter
1 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Garlic Salt (use garlic powder and add to a tsp.)
1 (8 ounce) can Tomato Sauce
1 cup Cottage Cheese
1 cup Sour Cream
1 cup sharp Cheddar Cheese, shredded
1/4 cup chopped onion (I used a half cup)
Instructions Brown meat in butter. Add salt, pepper, garlic salt, and
tomato sauce; simmer for 5 minutes. Combine cottage cheese, sour cream,
onions and noodles. Alternate layers of noodle mixture and meat mixture
in a 2-quart casserole, beginning with the noodles and ending with
meat. Top with cheese. Bake at 350 degrees for 20 to 25 minutes.
Yields 6 - 8 servings.
UNIVERSAL MUFFIN MIX
~Shared by Treva, NC
Serves: 24 This is a recipe for a muffin base mix. Store in a
large airtight container labeled with the date and contents, in a cool
dry place.
Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.
PLEASE! For best results, before proceeding read ALL directions before
making a batch.
Cook Time: 25 minutes
18 cups flour
5 cups sugar (or equivalent substitute)
2 & 1/4 cups dry butter milk or nonfat dry milk powder
6 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons salt
3 tablespoons ground cinnamon
3 teaspoons ground nutmeg
Combine ingredients and break up any lumps. To make 24 regular-sized
muffins:. Preheat oven to 400°. Coat muffin tins with cooking spray. In
a large bowl, beat 3 to 4 eggs. 3 teaspoons vanilla. 2 cups water. and
UP TO 1 cup oil or butter. Stir in 5-1/2 cups muffin mix and any
additional ingredients (listed below) just until moistened. The batter
should be lumpy. Fill muffin tins full. Bake for 18 to 20 minutes, or
until muffins are golden brown.
Variations:
Applesauce muffins:
1 cup applesauce omit oil.
Apple muffins:
3 cups raw grated carrots, 1 teaspoons gr. cloves, 1 cup nuts, or
raisins
sprinkle with cinnamon and sugar mixture before baking.
Apricot muffins:
1 cup chopped dried apricots.
Banana muffins:
2 mashed bananas, 1 cup walnuts (optional).
Blueberry muffins:
2 cups fresh or frozen rinsed blueberries.
Bran-molasses muffins:
Use only 3 cups of muffin mix. Stir in: 4 cups bran cereal, 1/2 cup
molasses, 1 cup raisins.
Butterscotch muffins:
2 (12 oz.) bags butterscotch chips, 1 cup chopped nuts.
Carrot muffins:
2 cups grated carrots, 1 cup raisins, 1 & 1/2 teaspoons allspice.
Cashew muffins:
2 cups unsalted coarsely chopped cashews.
Cherry muffins:
2 cups fresh or dried pitted cherries.
Chocolate chip-fudge muffins:
1 & 1/2 cups cocoa, 1/2 cup sugar, 3 cups mini chocolate chips.
Coconut muffins:
3 cups toasted flaked coconut (reserve some to sprinkle on the top).
Cranberry-orange muffins:
2 cups chopped fresh or frozen cranberries, 1 cup nuts, 1/2 cup orange
juice, 2 Tb. orange peel.
Currant muffins:
1 & 1/2 cups currants, 1 cup chopped nuts.
Date nut muffins:
1 cup chopped dates, 1 cup chopped nuts.
Eggnog muffins:
4 teaspoons rum extract, 2 cups eggnog (omit water from
recipe). before baking, top with mixture of: 2 Tbsp. sugar,
1 teaspoons nutmeg, 1/2 teaspoons cinnamon.
Fig muffins:
2 cups dried chopped figs, 1 cup chopped walnuts.
Fruit muffins:
2 cups dried diced fruit.
Garden fresh muffins:
1 cup grated carrots, 1 cup grated zucchini, 1/2 teaspoons ground
cloves.
Gingerbread muffins:
2 Tbsp. ground ginger, 1/2 cup molasses, 2 cups raisins.
Granola muffins:
reduce muffin mix to 4 cups and add: 1 & 1/2 cups granola. Top with
additional granola before baking.
Grape nuts muffins:
reduce muffin mix to 4 cups and add: 2 & 1/2 cups grape nuts and 1
teaspoons allspice.
Hazelnut muffins:
2 teaspoons ground cardamom, 2 cups chopped hazelnuts.
Incredible Cream Cheese muffins:
combine: 2 (8 oz.) packages cream cheese, 1/2 cup sugar, 2 eggs. Drop
this mix by Tbsp. onto top of muffins before baking.
Jam muffins:
1 &1/2 cups jam or preserves (strawberry, raspberry, blackberry,
cherry) 1 cup chopped nuts (optional).
Kisses and hugs muffins:
1 & 1/2 cups cocoa, 1/2 cup sugar. after filling muffin
tins 3/4 full, drop one Hershey’s kiss into the center of each muffin,
pushing down slightly until kiss is covered. Ice cooled muffins with
confectioners sugar and water glaze.
Lemon muffins:
omit 1 cup water and replace with 1 cup lemon juice. Use 4
eggs, 1/2 cup chopped nuts.
Lemon-poppy seed:
2 packages (3.4 oz each) instant lemon pudding mix, 2 Tbsp. poppy
seeds. Use 4 eggs omit 1 cup water and replace with 1 cup
lemon juice.
Mandarin muffins:
2 (8-1.4 oz.) cans crushed pineapple (undrained). reduce water to 1
cup, 1 & 1/2 cups shredded carrots.
Maple muffins:
6 Tbsp. maple syrup, reduce water to 1 & 1/2 cups.
Marmalade muffins:
1 & 1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup
orange juice (omit 1 cup of the water).
Mincemeat muffins:
1 & 1/2 cups mincemeat.
Nutty muffins:
3 cups peanut butter chips, 1/2 cup chopped peanuts.
Oatmeal muffins:
reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2
cups raisins or grated apples.
Orange muffins:
2 cups sour cream, 1 cup nuts or coconut (opt), 2 cans (11 oz. each)
mandarin oranges, drain; use 4 eggs.
Peach muffins:
2 cups fresh or one large can (drained) chopped peaches.
Pear muffins:
2 cups fresh or one large can (drained) chopped pears.
Peanut-butter banana muffins:
1 cup peanut butter, 1/2 cup chopped peanuts, 3 mashed bananas.
Peanut-butter & jelly muffins:
1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb. jam into each
muffin before baking.
Pecan muffins:
2 cups chopped toasted pecans, 1 teaspoons maple extract.
Pineapple muffins:
1 teaspoons ground cloves, 1 large can crushed pineapple drained, 1 jar
(7 oz. or about 1 cup) macadamia nuts, chopped.
Pineapple carrot raisin muffins:
1 cup each: grated carrots, crushed pineapple, drained and raisins, 1
cup walnuts, chopped (optional).
Prune muffins:
1 to 2 cups chopped prunes, 1/3 cup poppy seeds.
Pumpkin muffins:
2 cups or 1 can solid pack pumpkin, 1 Tb. pumpkin pie spice, 1/2 cup
each chopped nuts and raisins.
Raspberry muffins:
2 cups fresh or frozen whole, unsweetened raspberries.
Rum raisin muffins:
3 teaspoons rum extract or 3 tablespoons rum. before
baking, top with mix of: 2 teaspoons sugar,
1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
Sesame seed muffins:
1 cup toasted sesame seeds. before baking, top with mix of: 1/2 cup
nuts, 4 Tb. brown sugar, 4 Tb. sesame seeds, 2 Tb. flour, 1/2 teaspoons
each cinnamon/nutmeg.
Sour cream muffins:
omit one cup of the water and add: 1 cup sour cream, 2 cups nuts, 2
teaspoons grated lemon peel (opt.).
Strawberry muffins:
2 cups fresh or frozen strawberries, chopped.
Sweet potato muffins:
1 Tb. allspice, 4 Tb. dry orange peel. 2 cans (10 oz each) sweet
potatoes, mashed, well drained (about 2-1/2 cups).
Tropical treat muffins:
1 cup dried mango or papaya chopped, 1 cup chopped banana chips or 2
fresh mashed,
1 cup macadamia nuts chopped, 1/2 cup coconut, 1/2 cup sour
cream, 2 teaspoons lemon peel, grated.
Vanilla muffins:
2 packages vanilla chips.
Walnut muffins
1 & 1/2 cups chopped walnuts.
Wheat germ muffins:
2 & 2/3 cup wheat germ. use 4 eggs, 1/2 cup extra water. before
baking, top muffins with mix of:
1/2 cup wheat germ, 2 Tb. sugar.
Yogurt muffins:
reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt --
plain or flavored.
Zucchini muffins:
2 cups grated zucchini, 2 Tb. cinnamon, 1 cup chopped nuts (optional).
Plum muffins:
2 cups fresh or canned plums; chopped
A
recipe on the lighter, more healthy side ...
DIABETIC CREAMY
RANCH SALAD DRESSING
~Shared by Maggie, TX
1 cup Low-fat cottage cheese
2/3 cup Low-fat plain yogurt
2 Green onions, chopped
1 tsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Dried basil
1/4 tsp Dried oregano
Instructions:
1. In food processor or blender, process cottage cheese and yogurt
until smooth. Pour into bowl and stir in onions and seasonings.
2. Cover and refrigerate for at least 30 min so flavors develop. Store
for up to one week. Stir before serving.
Makes 1 2/3 cups. Preparation 10 min, chill 30 min or longer
1 serving 3 tbsp: 1/2 Milk Choice (2%) 3 g carb, 5 g protein, 1 g
fat,37 cal
Source: Choice Menus by Marjorie H. Hollands & Margaret Howard,
1993 Canadian Diabetes Assoc.
A
recipe perfect for diabetics ...
PEACH-ALMOND
UPSIDE-DOWN CAKE
~Shared by Mary S., Nashville, TN
Yield: 8 servings.
Ingredients
- 1 can (8-1/4 ounces) peaches in juice, well drained
- 1/2 cup unsweetened applesauce
- 5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 - 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup reduced-fat buttermilk
- 1/4 cup sliced almonds
Directions
Cut peach slices into thirds; arrange in bottom of lightly greased
8-inch round pan.
Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in
medium bowl. Mix in combined flour, baking powder, baking soda,
cinnamon, nutmeg, and salt alternately with buttermilk, beginning and
ending with dry ingredients. Pour batter over peach slices in pan.
Bake at 350 degrees F. until cake is browned and toothpick inserted in
center comes out clean, about 20 minutes.
Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and
sprinkle with almonds.
Nutritional Information Per Serving: Calories: 136; Protein: 6 g;
Sodium: 207 mg; Carbohydrates: 20 g; Cholesterol: 27 mg; Fat: 2.6 g
Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
A
recipe for one or two ...
DENNY'S FRIED CHEESE
MELT
~Shared by Johnny, LA
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 1
These sandwich is cheese overload, this is a fun treat for the cheese
lover!
Ingredients
2 slices sourdough bread
2 teaspoons softened butter
4 slices of American cheese - Kraft Delux American Cheese Slices are
recommended
3 prepared cheese sticks - Prepare according to package directions.
Instructions
Heat a skillet low to medium heat. Butter one slice of bread, and place
in skillet, cover bread with cheese, you may need to break the cheese
slices apart, but be sure to cover the entire piece of bread. Lay down
cooked cheese sticks in equal distances from each other, top with
remaining cheese, and buttered slice of bread. Cook on both sides until
golden brown. Serve with Marina sauce.
Source: CopyKat Recipes
A
special recipe (or two!) from me ...
CHICKEN FETTUCCINE
This is a great recipe for a lowered fat (and calorie!) dish. I use
*Fusilli lunghi bucati pasta (long, spiral pasta).
Serving size: 5
Calories per serving: 580
Ingredients:
4 tablespoons butter
4 tablespoons flour
1 teaspoon better than bouillon
3 cups fat free half and half
2 1/2 cups chicken cooked and cut into pieces, seasoned to taste
1 (10-ounce) bag fettuccine pasta*
1 cup frozen green peas
1 cup Parmesan cheese (reserve 1/2 cup)
salt
pepper
Directions:
Cook Fettuccine noodles according to directions. When noodles are done
add frozen peas and cook til thawed. In a small sauce pan melt butter.
Add flour and stir until smooth. Add bouillon, half and half, and salt
and pepper to taste. Boil until sauce has thickened. Grease a casserole
dish and add noodles and chicken then mix together. Top with sauce and
cheese and lightly mix together. Top with reserved parmesan. Bake at
350 for 20 minutes covered and 10 minutes uncovered.
Source: Cook'n Recipe from DVO Enterprises.
CHEWY GRANOLA BARS
1/4 cup coconut oil, melted or vegetable shortening, melted
1 tsp cinnamon
3/4 cup sugar free maple syrup
2 egg, beaten
1/4 tsp salt
1 cup chopped dates
1/4 cup flaxseed
1 cup sliced almonds, toasted
3 cups old fashioned rolled oats, toasted
1/2 cup sunflower seeds, toasted
Heat oven to 350 degrees. In bowl, whisk together first 5 ingredients.
Stir in remaining ingredients. Press mixture into greased lined 9"
square baking pan.
Bake 20 min. Let cool completely. Cut into squares.
SERVE---with a cup of coffee or a glass of milk, if desired.
Makes 9 servings
COLD SESAME NOODLES WITH GOLDEN GARLIC
Adapted from All You.
Salt
3 Tablespoons vegetable oil
4 large garlic cloves, halved and thinly sliced lengthwise
2 celery stalks, thinly sliced
1/2 red bell pepper, cored, seeded and thinly sliced
2 carrots, shredded (about 1 cup)
1 pound spaghetti
1/4 cup low-sodium soy sauce
1/2 cup smooth peanut butter
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
2 scallions, thinly sliced
Bring a large pot of salted water to a boil. Warm oil in a large
skillet over medium heat. Add garlic and cook, stirring
constantly, until golden brown, 1 to 2 minutes. Remove with a
slotted spoon; set aside. Add celery, bell pepper and carrots to
skillet to cook, stirring, until softened but not browned, 3 to 5
minutes. Remove from heat.
Add spaghetti to boiling water and cook until tender yet firm, 10 to 12
minutes. Drain well and rinse under cold running water.
In a large bowl, whisk together soy sauce, peanut butter, vinegar and
sesame oil until blended.
Add spaghetti to peanut butter mixture and toss until well
coated. Stir in cooked vegetables. Sprinkle golden garlic
and scallions over pasta just before serving.
Source: Noble Pig
http://noblepig.com/2011/01/26/cold-sesame-noodles-with-golden-garlic.aspx
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