Good
morning and welcome to your
A to Z Recipes
Newsletter. Daylight saving time is upon us again, and
this year we'll lose an hour of sleep -- or reading, or Netflix
bingeing -- today Sunday, March 9. The biannual time jump begins at
2 a.m. local time in participating places and lasts until Nov. 2, when
clocks will fall back an hour. Is that why you're so tired this morning?
Today's
issue contains recipes shared by your a2z pals and I hope you enjoy
them. Since you came here for recipes, I bet you have a few to share. I
hope you will. You can use this link:
A to Z Recipes Inbox. Just include your name and
location and we're good to go.
If you'd
like to help support this newsletter, please consider using
the following link to Amazon, my favorite place to shop on the
internet. Shipping is free, pay no taxes, delivery is super fast, and a
portion of your purchase will help
A to Z Recipes
Newsletter publication expenses!
Shop
Amazon - Fresh from the Kitchen
Its a painless way for you to help out while doing what you normally
do.
Have
a wonderful Sunday and we'll see you here again, God willing.
Did
you know . . .
9 Surprising Health
Benefits of Cabbage
by Diana Herrington
~Shared by Treva, NC
If you want beautiful glowing skin, and an immune system powerful
enough to fight off just about anything, don’t forget this highly
nutritious but common vegetable.
Cabbage is powerful. Ancient healers declared it contained moon power
because it grew in the moonlight. Modern nutritional science
understands its power comes from its high sulfur and vitamin C content.
Either way - it’s worth adding this Power food to your weekly diet.
1. Ideal for weight loss!
It has only 33 calories in a cup of cooked cabbage, is low in fat and
high in fiber. It is definitely a smart carb.
2. It is a brain food!
It is full of vitamin K and anthocyanins that help with mental function
and concentration. These nutrients also prevent nerve damage, improving
your defense against Alzheimer’s disease, and dementia. Red cabbage has
the highest amount of these power nutrients.
All vegetables are good for the skin, but cabbage is one of the best!
3. High in sulfur, the beautifying mineral.
Cabbage helps dry up oily and acne skin. Internally sulfur is essential
for keratin, a protein substance necessary for healthy hair, nails, and
skin.
4. Helps detoxify the body.
The high content of vitamin C and sulfur in cabbage removes toxins
(free radicals and uric acid); which are the main causes of arthritis,
skin diseases, rheumatism and gout.
5. Has well-known cancer preventative compounds lupeol, sinigrin and
sulforaphane.
They stimulate enzyme activity and inhibit the growth of cancer tumors.
A Study on women showed a reduction in breast cancer when cruciferous
vegetables like cabbage were added to their diet.
6. Helps keep blood pressure from getting high.
The high potassium content helps by opening up blood vessels, easing
the flow of blood.
7. Cabbage for headaches:
A warm compress made with cabbage leaves can help relieve the pain of a
headache. Crush cabbage leaves, place in a cloth, and apply on the
forehead. Also, drink raw cabbage juice 1-2 oz. (25-50ml) daily for
chronic headaches.
8. Hangovers from heavy drinking were reduced by using cabbage, since
Roman times.
9. Anti-inflammatory and Blood Sugar Regulator.
The natural red pigments of red cabbage (betalains) is said to lower
blood sugar levels and boost insulin production. Of course it has no
white sugars and very few simple sugars. Betalains have powerful
anti-inflammatory properties just like beets.
Were you born in a cabbage patch?
Cabbage Trivia
Some children’s legends say babies come from ‘Cabbage Patches’.
Cabbage is considered Russia’s national food. Russians eat about seven
times as much cabbage as the average North American.
Chinese scrolls from1000 BC declare white cabbage as a cure for
baldness in men.
It will make you feel as if you had not eaten and you can drink as much
as you like." Said Cato, a Roman who lived till he was 80 and ate
cabbage before and after meals.
Babe Ruth used to wear a cabbage leaf under his hat during games which
he would switch out for a fresh leaf halfway through each game.
The world’s biggest cabbage, a prize-winning cabbage more than 125
pounds with leaves reaching more than 5 feet.
Cabbage History
Cabbage is one of the oldest known vegetables.
Cabbage dates back to 4,000 B.C. in Shensi province in China.
Around 600 B.C. the Celts brought cabbage to Europe from Asia.
In 1536 French navigator Jacques Cartier brought cabbage to the
Americas.
In Captain Cook’s famous first voyage, (17th century) many of the crew
members were saved from gangrene when the ship’s doctor made poultices
of cabbage to apply to their wounds.
Cabbage Caution: Those with thyroid problems should avoid eating large
amounts of cabbage. It interferes with the body’s absorption of iodine,
needed by the thyroid gland. This applies to all cruciferous
vegetables.
There is a cabbage for every flavor
pairing and meal.
Types of cabbage:
There are many different types of cabbages with different taste and
uses. They include: green cabbage, Nappa cabbage, red cabbage, savoy
cabbage, bok choy and Brussels sprouts.
Cabbage Nutrition:
Cabbage is packed with vitamins, minerals, and fiber. It also has
phytonutrients known to prevent cancer.
Source:
http://www.care2.com/greenliving/9-suprising-health-benefits-of-cabbage.html
Just
make me laugh . . .
IF MY BODY WERE A CAR
~Shared by Judy M., Montreal, Canada
If my body were a car, this is the time I would be thinking about
trading it in for a newer model. I've got bumps and dents and scratches
in my finish and my paint job is getting a little dull ... But that's
not the worst of it.
My headlights are out of focus and it's especially hard to see things
up close.
My traction is not as graceful as it once was. I slip and slide and
skid and bump into things even in the best of weather.
My whitewalls are stained with varicose veins.
It takes me hours to reach my maximum speed. My fuel rate burns
inefficiently.
But here's the worst of it --
Almost every time I sneeze, cough or sputter, either my radiator leaks
or my exhaust backfires!
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
BROWN SUGAR MEATLOAF
~Shared by Johnny, LA
Original recipe makes 8 servings. I added cayenne pepper to it.
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoon heaven made cajzon seasoning
1/4 teaspoon ground black pepper
1 small onion, chopped
1/2 teaspoon cayenne
3/4 cup finely crushed saltine cracker crumbs
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9
inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread
the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape
into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.
PECAN PIE BARS
~Shared by Marilyn M., Canton, OH
2 cups all-purpose flour
2/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup firmly packed brown sugar
1/2 cup honey
2/3 cup butter
3 Tbsp. whipping cream
3 1/2 cups coarsely chopped pecans
Sift together 2 cups flour and 2/3 cup powdered sugar. Cut in 3/4 cup
softened butter using a pastry blender or fork just until mixture
resembles coarse meal. Pat mixture on bottom and 1 1/2 inches up sides
of a lightly greased 13- x 9-inch baking dish. Bake at 350° for 20
minutes or until edges are lightly browned. Cool.
Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil
in a saucepan over medium-high heat. Stir in pecans, and pour hot
filling into prepared crust. Bake at 350° for 25 to 30 minutes or until
golden and bubbly. Cool completely before cutting into 2-inch squares.
GEORGIA CRACKER SALAD
~Shared by Larry J., Spring Hill, TN
1 (4 ounce) package saltine crackers
1 large tomato, finely chopped
3 green onions, finely chopped
1/2-1 1/2 cup mayonnaise, to taste
1 hard-boiled egg, finely chopped
salt
fresh ground black pepper
Directions:
1 In a medium size bowl, coarsely crush the crackers with your hands-
you should have big cracker pieces.
2 Add the remaining ingredients, mix well, and serve immediately.
3 Season, to taste, with salt and pepper.
QUICHE IMPROVISED
~Shared by Patricia, Mesa, AZ
6 eggs
1 cup milk
1 cup Cheddar cheese, grated
1 tablespoon onion salt
Dash of thyme
Dash of red pepper
Dash of sage
Dash of celery salt
Dash of salt and pepper
1 can cream of mushroom soup
1 package Berendese sauce mix
1 package frozen spinach
1 package frozen broccoli
1 green pepper, chopped
1 to 2 cups ham, cubed
1 onion, chopped
Saute onions, let stand 15 to 30 minutes to dry. Beat eggs, add milk,
cheese and spices. Add soup and sauce mix and stir. Add spinach,
broccoli, green pepper, ham and onion. Grease and flour casserole dish
and bake 1 hour at 350 degrees.
SUNRISE TACOS
~Shared by Linda H., Rosharon, TX
Old El Paso® Prize-Winning Recipe Start the day with a smiling Stand 'N
Stuff™ taco breakfast and you'll have a sunny day, too!
4 Old El Paso® Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 bag (1 lb) refrigerated hash brown potatoes
20 cocktail-size smoked link sausages (from 1-lb package)
8 small slices pepperoni
4 slices turkey bacon
6 eggs
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/2 can (4-oz size) Old El Paso® chopped green chiles
Salt to taste
Pepper to taste
1 Tbsp. butter or margarine
2 grape tomatoes
Sour cream
1. Heat oven to 325°F. Heat taco shells as directed on box.
Grease cookie sheet with shortening. Increase oven temperature to
400°F. Place hash brown potatoes on cookie sheet; bake 35 minutes,
stirring twice, until brown.
2. Meanwhile, in 12-inch skillet, cook sausages, pepperoni and
bacon over medium-high heat until browned. Remove from skillet; set
aside. Wipe skillet clean with paper towel.
3. In medium bowl, beat eggs with wire whisk. Stir in cheese,
salsa, green chiles, salt and pepper. In same skillet, melt butter over
medium heat. Pour egg mixture into skillet; cook about 5 minutes,
stirring frequently, until eggs are set but still moist.
4. Divide cooked potatoes evenly onto 4 plates. Stand warm taco
shells on top of potatoes. Divide egg mixture evenly into shells. Poke
sausages into eggs to resemble sun rays.
5. Cut each cooked bacon slice into lip shape; cut tomatoes in
half. Using sour cream for glue and on outside of shells, arrange
pepperoni for eyes, tomato half for nose and bacon for lips. If
desired, garnish with additional cheese and sour cream.
BAGEL BREAD
ABM Recipe
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup milk
1/3 cup water
1 egg
2 1/4 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons active dry yeast
Place ingredients in the pan of the bread machine in the order
recommended by the manufacturer. Select Basic White Bread cycle; press
Start. After the baking cycle ends, remove bread from pan, place on
metal rack and allow to cool one hour before slicing.
SKILLET SWEET PORK TENDERLOIN AND
CABBAGE
~Shared by Jean, Syracuse, NY
1 lb. pork tenderloin slices
2 tbsp. cooking oil
1 c. tomato juice
2 tbsp. soy sauce
1/2 - 1 tsp. salt
3-5 c. coarsely cut cabbage
1 onion, chopped
2 tbsp. vinegar
1 tbsp. sugar
1/4 tsp. pepper
Trim excess fat from chops. Brown in large skillet in a small amount of
oil. Combine and add remaining ingredients except cabbage. Cover and
cook at high heat until steaming freely. Lower heat and simmer 30
minutes or until chops are tender. Add cabbage; cover and cook 10
minutes longer. Remove chops and toss cabbage in sauce. Serves 6.
CREAMY BAKED ASPARAGUS
~Shared by Luanne, FL
This is a dish I will make.
1 lb. fresh asparagus spears, trimmed
1/4 cup KRAFT Peppercorn Ranch Dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese
12 RITZ Crackers, coarsely crushed (about 1/2 cup)
HEAT oven to 350°F.
COOK asparagus in simmering water in large skillet 2 to 3 min. or until
bright green, but still crisp; drain. Place in shallow baking dish.
ADD dressing; toss to coat. Top with cheese and cracker crumbs.
BAKE 10 to 15 min. or until topping is lightly browned and asparagus is
heated through.
LENTEN OR FRIDAY SOUP
~Shared by Treva, NC
1 can (46 oz.) tomato soup
1 can (46 oz.) water
1 tbsp. butter
1 bay leaf
6 whole black peppers
2 stalks celery, chopped very sm.
3 med. potatoes, cut very sm.
1 sm. or 1/2 lg. onion, cut sm.
DUMPLINGS TO PUT IN SOUP:
1 egg, beaten
1/3 c. water
Salt
Flour to make very stiff dough
Combine first 6 ingredients. Simmer for 1/2 hour, then add potatoes and
cook until tender. Make dumplings by dropping by spoon into soup. Cook
for few minutes. Saute the onion in butter until very lightly browned.
Add to soup at the end.
Thank the Lord and Bless the Cook!!!
Source: Janey's Daily Dose
CROCK POT RED BEANS
~Shared by Johnny, LA
Serves 10
Ingredients:
1 pound Camillia red beans
8 cups water
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 tablespoon chopped garlic, (about 3 toes)
2 bay leaves
1 pound ham or turkey tasso
4 smoked ham hocks
Tony Chachere's seasoning to taste
Tabasco to taste
Chopped green onions, for serving
hot cooked rice for serving
French bread for serving
Method:
Put all ingredients in a slow cooker; stir to combine. Cover, set to
cook on high for 6 hours, and walk away.
Serve with rice and/or French bread.
Source: Louisiana kitchen & Culture
PRINCESS PIE
~Shared by Marilyn M., Canton, OH
Crust:
1 cup flour
1/2 cup butter, melted
2 Tbsp. sugar
1/2 cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes,
until just beginning to turn golden. Do not over bake.
Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped
topping. Spread on cooled crust.
POTATO KUGELETTES
~Shared by Linda H., Rosharon, TX
1 c. Idaho potatoes, grated & drained
1/4 c. onions, grated
2 eggs, well beaten
1 tsp. coarse Kosher salt
Freshly ground pepper to taste
2 tbsp. butter, melted or oil or rendered chicken fat, plus 2 tbsp. oil
to grease the muffin tins
Matzoh meal for dusting muffin tin
Preheat the oven to 375 degrees. Combine all the ingredients. Grease a
24 cup mini-muffin tin with oil and dust with Matzoh meal. Place one
tablespoon of filling per muffin cup and bake for 25 minutes, until
golden.
Makes 2 dozen potato kugelettes for 6 servings.
Source: COOKS.COM
OREO CHEESECAKE
~Shared by Jean, Syracuse, NY
18 Oreos, crushed in blender
1/4 cup melted butter
24 oz cream cheese, softened
1 (14 oz) can condensed sweet milk
3 eggs
2 tsp. vanilla
Mix Oreos and butter and press in a greased 9 inch spring-form pan.
In a large bowl, cream remaining ingredients until well blended. Pour
into spring-form pan.
Break up 8 Oreos and drop on top of the batter. Bake 45-60 minutes at
300 degrees F. Don't over-bake your cheesecakes or they will
crack on top.
Cool to room temperature and chill in refrigerator before removing pan.
SKILLET CABBAGE
~Shared by Treva, NC
30 min. total time
Serves 8
1 large head of green cabbage
6 ounces bacon, cut into 1-inch pieces
3 cups water
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons butter
Remove the cabbage core and discard. Slice the cabbage into 1 to 2-inch
pieces; you should have approximately 12 cups. Place in a large pot
along with the bacon and water. Bring the water to a boil over
medium-low heat and then reduce the heat to a medium-low. Add the
pepper and salt to the pot, cover with a lid, and simmer for about 30
minutes, stirring occasionally. Before serving, stir in the butter.
Source: Janey’s Daily Dose
SHREDDED RED BEETS IN VINAIGRETTE
~Shared by Luanne, FL
A niece sent me this and it is worth making. I like beets, hot or cold.
Serves 4
8 ounces red or yellow beets, shredded
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
2 tablespoons minced chives, mint and parsley
Kosher salt, to taste
1. Peel the beets with a vegetable peeler and grate with a mandoline or
in a food processor fitted with a shredding blade.
2. Combine the orange juice, lemon juice and olive oil. Toss with the
beets and herbs. Season to taste with the salt.
3. Marinate at least 1 hour. Serve chilled.
A
recipe on the lighter, more healthy side ...
ALMOND CRUSTED
CHICKEN FINGERS
~Shared by Sue, Northern MI
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders
Preheat oven to 475 degrees. Line a baking sheet with foil. Set a wire
rack on the baking sheet and coat it with cooking spray. Place almonds,
flour, paprika, garlic powder, dry mustard, salt and pepper in a food
processor; process until the almonds are finely chopped and the paprika
is mixed throughout, about 1 minute. With the motor running, drizzle in
oil; process until combined. Transfer the mixture to a shallow dish.
Whisk egg whites in a second shallow dish. Add chicken tenders and turn
to coat. Transfer each tender to the almond mixture; turn to coat
evenly. (Discard any remaining egg white and almond mixture.) Place the
tenders on the prepared rack and coat with cooking spray; turn and
spray the other side. Bake the chicken fingers until golden brown,
crispy and no longer pink in the center, 20 to 25 minutes.
Per serving: 184 calories, 7g total fat,147mg sodium, 63mg cholesterol,
4g carbs, 26g protein
A
recipe perfect for diabetics ...
THAI CHICKEN WITH
BASIL
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 3 tablespoons Asian fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons vegetable oil
- 1 large onion (12 ounces), cut into 1/4-inch-thick slices
- 2 red or green chiles (serrano or jalapeno), seeded and cut
into matchstick strips
- 2 teaspoons minced, peeled fresh ginger
- 2 garlic cloves, crushed with garlic press
- 1-1/2 cups loosely packed fresh basil leaves
Directions
With knife held in slanting position, almost parallel to cutting
surface, cut each chicken breast half crosswise into 1/4-inch-thick
slices. In medium bowl, combine fish sauce, soy sauce, and brown sugar;
add chicken slices, tossing to coat. Let marinate 5 minutes.
In nonstick 12-inch skillet, heat oil over medium-high heat until very
hot. Add chicken with marinade and cook, stirring frequently
(stir-frying), until chicken loses its pink color throughout, 3 to 4
minutes. With slotted spoon, transfer chicken to bowl.
Add onion to marinade remaining in skillet and cook, stir-frying, until
tender-crisp, about 4 minutes. Stir in chiles, ginger, and garlic; cook
1 minute longer.
Return chicken to skillet; heat thorough. Stir in basil leaves just
before serving.
Nutritional Information Per Serving: Calories: 238; Protein: 31 g;
Sodium: 784 mg; Carbohydrate: 16 g; Cholesterol: 66 mg; Fat: 5 g
Exchanges: 4 Lean Meat, 1 Bread/Starch
Source: The All New Good Housekeeping Cookbook
http://www.amazon.com/exec/obidos/ASIN/B000RY4Z6O/atozreci-20
A
recipe for one or two ...
HOMEMADE SHAMROCK
SHAKE
~Shared by Maggie, TX
Serves: 1
Prep time: 2 mins
Cook time: 1 min
Total time: 3 mins
A copycat version of the Golden Arches Shamrock Shake.
Ingredients
2 cups vanilla ice cream
1¼ cup milk
¼ tsp mint extract
10 drops green food coloring
whipped cream (optional)
Instructions
Fill a blender with 2 cups of vanilla ice cream. Add 1¼ cups milk. Then
add ¼ tsp mint extract and 10 drops of green food color. Blend until
smooth. Top with whipped cream and you have a delicious Shamrock Shake
Clone. Maybe better than the original.
Source:
http://www.savoryreviews.com/2014/03/06/shamrock-shake/
A
special recipe (or two!) from me ...
20-MINUTE TERIYAKI
CHICKEN & RICE
Ingredients:
Pre-cooked Chicken
Rice
1/4 cup Brown Sugar
1/4 cup Soy Sauce
3 Tbsp of Ketchup
1/4 cup water
Directions:
In a bowl, mix brown sugar, soy sauce, water and ketchup. Stir
until well blended. Set aside. Measure out enough rice to
feed your family. Pour it into a rice cooker. If you don't
have a rice cooker, you can still do this on the stove, it just takes a
little more watchful eye. Measure out the correct amount of
liquid for your rice.
For example, I do 2 cups of dry rice for my little family. This
means I will need 4 cups of liquid. I should have almost a cup of
teriyaki sauce mixed in my bowl. I will then need approximately 3
more cups of water. If you want a stronger teriyaki flavor simply
increase the amount of sauce you prepare and decrease the extra water
accordingly. Pour the teriyaki sauce in the rice cooker.
Add the extra water. Dice the chicken and dump it in the cooker
as well. Set the cooker to cook and walk away. Serve when
the switch flips from "cook" to "warm", at least that's what mine
does. I usually serve it with steamed veggies or mix the veggies
right in. Super simple and prep time is like ten minutes max.
Source: Krista at While He Was Napping
CARROT AND ZUCCHINI BARS WITH LEMON
CREAM CHEESE FROSTING
Makes 16-20 bars
Ingredients:
For the bars:
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/4 cups grated carrot
1 cup grated zucchini
1/2 cup chopped walnuts (optional)
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1 tsp ground cinnamon
For the Lemon Cream Cheese Frosting:
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 tsp lemon juice
Preheat oven to 350 degrees F. In a large bowl, whisk together the
eggs, brown sugar, oil, honey, and vanilla. Fold in the grated carrot,
zucchini, and walnuts (if using).
In another bowl whisk together the flour, salt, baking powder, baking
soda, ginger, cinnamon.
Add the flour mixture to the wet mixture and stir just until combined.
Spread batter evenly into an un-greased 9x13'' baking pan.
Bake for about 25 minutes or until a toothpick inserted in center comes
out clean. Cool completely before frosting.
For the Lemon Cream Cheese Frosting:
In a medium mixing bowl, beat the frosting ingredients with an electric
mixer on medium speed until fluffy. Spread the frosting over the
cooled bars.
Source: Adapted from Real Mom Kitchen.
http://www.tastesbetterfromscratch.com
Shop
Amazon Warehouse Deals - Deep Discounts on Open-box and Used Kitchen
Gadgets