Good
morning and welcome to your
A to Z
Recipes Newsletter. Have you
married off a daughter lately? That's how some say it in these parts,
lol. I have been helping in planning my youngest daughter's wedding.
That, in and of itself, is a challenge. But factor in that the bride,
mother of the bride, and venue are 18 hours apart. I call it a
logistical hellhole. Yup. I said it. But we are doing a good job
working out the kinks and pray when she gets here in August for her
FINAL fitting that her dress is PERFECT. Our a2z group will be sharing
that special occasion with us in New Braunfels, Texas in October. Get
ready, Texas! We're a rowdy crowd when we get together!!! BTW... I have
a little more room for some lucky a2z'ers who want to join in at our
luxury lake front rental house and save a bundle. Drop me a line but
make sure you use
"Texas a2a trip"
in the subject! In this way I won't
miss you and can pluck you out of my junk mail. Wouldn't want that to
happen!
PS: The lake house does NOT
have
wheels under it!!!
Today's
issue contains recipes shared by your a2z epals 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.
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Its a painless way for you to help out while doing what you normally
do.
We'll
see you here again soon, God willing.
Did
you know . . .
Homemade Liquid
Miracle Grow
Concentrate
~Shared by Marilyn M., Canton, OH
Calling all my fellow gardeners! Today I wanted to share with you a GR8
way I stretch a dollar at my house. I make homemade Liquid
Miracle Grow Concentrate!
1 gallon of water
1 Tbsp Epsom salts
1 tsp. baking soda
1/2 tsp. ammonia
2 drops blue food coloring
1 Tbsp powdered milk when ready to use!
Simply mix all ingredients together, except for the powdered milk, and
use once a month on your plants.
1 ounce of concentrate should be mixed with three cups water when added
to spray containers, and 1/2 ounce of the mixture to 1 gallon water for
manual feedings.
Store your concentrate in a jug, and when ready to use, add 1 Tbsp.
powdered milk each time you use this blend in a hose attachment sprayer
or water container; this prevents spoilage.
Also, I add two drops of blue food coloring, which is non-toxic for
your lawn and plants, as I put this mixture back into the original
containers, and no one has been the wiser for years as to the origins
of my Miracle Grow Liquid Concentrate, until now I suppose!
This formula works as the original, and costs $0.35 a bottle to make,
whereas Miracle Grow costs $9.98 for a 12-ounce container! I have
never had an issue with this mixture clogging my home attachments, and
my plants seem not to notice either!
Just
make me laugh . . .
You Might Be A Texan
If...
1. You can properly pronounce Corsicana, Palestine, Decatur, Wichita
Falls, San Antonio, Mexia, Waco, Beaumont and Amarillo.
2. You think that people who complain about the wind in their states
are sissies.
3. A tornado warning siren is your signal to go out in the yard and
look for a funnel.
4. Your idea of a traffic jam is ten cars waiting to pass a tractor on
the highway.
5. You’ve ever had to switch from "heat" to "A/C" in the same day.
6. You know that the true value of a parking space is not determined by
the distance to the door, but by the availability of shade.
7. Stores don’t have bags, they have sacks.
8. You see people wear bib overalls at funerals.
9. You think everyone from a bigger city has an accent.
10. You measure distance in minutes or hours.
11. You refer to the capital of Texas as "home of the Longhorns."
12. You know that the Chicken Ranch didn’t really raise chickens, it
raised Aggies.
13. Little Smokies are something you serve only for special occasions.
14. You go to the lake because you know what a Bigmouth and a Striper
is.
15. You listen to the weather forecast before picking out an outfit.
16. You know cowpies are not made of beef.
17. Someone you know has used a football schedule to plan a wedding
date.
18. You have known someone who has had one belt buckle bigger than your
fist.
19. A bad traffic jam involves two cars staring each other down at a
four-way stop, each determined to be the most polite and let the other
go first.
20. You know that "Damnyankee" is one word.
21. You aren’t surprised to find movie rental, ammunition, and bait all
in the same store.
22. Your "place at the lake" has wheels under it.
23. A Mercedes Benz is not a status symbol. A Ford F350 diesel 4x4 is.
24. You know everything goes better with Ranch dressing or hot sauce.
25. You learned how to shoot a gun before you learned how to multiply.
26. You actually like these jokes and are fixin’ to send them to your
friends.
27. You know not to order a chicken fried steak using words like "rare"
or "well done".
28. You never use the word "veggies".
29. You know where the Cotton Bowl is.
30. You are 100% Texan if you have ever heard this conversation:
"You wanna coke?"
"Yeah."
"What kind?"
"Dr. Pepper."
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
CRAB BURGERS
~Shared by Patricia, Mesa, AZ
6 ounces canned crab meat
1 cup plus ½ cup of breadcrumbs
1 cup finely chopped green onion
1 teaspoon finely chopped jalapeño
2 1/2 tablespoon mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon ground black pepper
1 tablespoon lemon zest
Juice of 1 lemon
1 egg
1 1/2 tablespoon of Dijon mustard
Remove the crab meat from the can and squeeze out excess liquid. Place
the meat in a bowl. Add 1 cup of the bread crumbs reserving ½ a cup for
later. Add remaining ingredients. Mix well until all of the ingredients
are fully combined. Form the mixture into patties using. Coat each of
the patties in reserved breadcrumbs. Cover and refrigerate for 30
minutes before grilling. Preheat grill to 375 degrees. Oil the grill
well. Grill the burgers for 4 minutes per side until golden brown.
Serve with fresh sprouts and avocado.
CREME DROP FUDGE
~Shared by Marty B., Tell City, IN
(Posted in the a2z QT a couple of
years ago.)
2 packages of Creme drops
1/2 c. peanut butter (smooth or crunchy)
4 handfulls of Chocolate chips
handfull of chopped pecans (optional)
Melt chips and creme drops in microwave, stir until smooth. Stir in
peanut butter and nuts id desired. Quickly pour into pan. (I use square
rubbermaid 16 oz. containers to give as gifts)
Variation: Substitute about half a bag of mini marshmallows for peanut
butter. No real recipe, just thrown together, but its never failed me.
I close the lids as soon as they cool so I stay out of them. They are
very rich and when you serve them cut into about 1/2 inch squares.
BAKED PIEROGIS CASSEROLE
~Shared by Luanne, FL
Made this and really enjoyed it. I only used 8 pierogis, but kept
everything else the same.
Ingredients:
16-oz frozen pierogis
2-3 slices cooked bacon, crumbled
1/3 cup cream cheese
1/2 cup chicken broth
1/4-1/2 cup shredded cheddar cheese
chopped green onions, optional
Directions:
Preheat oven to 400 degrees. Lightly spray 13x9 baking dish with non
stick cooking spray. Arrange frozen pierogis in dish. In a
saucepan, mix cream cheese and chicken broth. Stir frequently until
cheese is melted and smooth. Pour melted cream cheese mixture evenly
over pierogis. Sprinkle evenly with cheddar cheese. Bake 20-25 minutes
until cheese is bubbly and pierogis are warmed through. Garnish cooked
dish with crumbled bacon & chopped green onions
PECAN PIE COBBLER
~Shared by Larry J., Spring Hill, TN
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish
with shortening or cooking spray. Remove 1 pie crust from pouch; unroll
on work surface. Roll into 13x9-inch rectangle. Place crust in dish;
trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and
eggs with wire whisk. Stir in chopped pecans. Spoon half of filling
into crust-lined dish. Remove second pie crust from pouch; unroll on
work surface. Roll into 13x9-inch rectangle. Place crust over filling;
trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to
350°F. Carefully spoon remaining filling over baked pastry; arrange
pecan halves on top in decorative fashion. Bake 30 minutes longer or
until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice
cream.
MINIATURE NUT-FILLED PASTRIES
~Shared by Jean P., Syracuse, NY
Yield: 8 dozen
Ingredients:
2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
Confectioner’s sugar
Preparation:
Place flour in large bowl. With pastry blender or two knives cut in
margarine until coarse crumbs form. Stir in egg yolks and sour cream
until well mixed. Turn onto floured surface, knead until smooth. Chill
dough 20 minutes.
Stir together nuts and corn syrup, set aside. Divide dough in half.
Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch
squares. Put 1/2 teaspoon nut filling diagonally across square.
Bring up unfilled corners of pastry to meet in center over filling.
Pinch corners together firmly to secure. Place on greased cookie sheet.
Bake at 400 degrees for 12 minutes or until edges are lightly browned.
Cool. Sprinkle with confectioner’s sugar.
CHICKEN NOODLE CASSEROLE
~Shared by Marilyn M., Canton, OH
1/2 cup chopped onion
3 Tbsp. butter, melted
2 (10 3/4 oz) cans cream of chicken soup
2 cups shredded cheddar cheese*, divided
1 cup milk
3 1/2 cups chopped cooked chicken
2 1/2 cups cooked macaroni (OR noodles)
salt and pepper, to taste
1/4 cup Ritz cracker crumbs
In a large skillet over med-high heat, sauté onions in butter until
onions are tender. Add in soup and 1 1/2 cups cheese; gradually stir in
milk. Cook over medium heat until cheese melts. Stir in chicken and
macaroni; taste and adjust seasoning with salt and pepper. Transfer
mixture to a greased 2 1/2 quart casserole; sprinkle with cracker
crumbs. Bake in a preheated 350° oven for 30 minutes or until heated
through. Top with remaining 1/2 cup cheese and bake 5 minutes.
*NOTE: Can also use Swiss or Mozzarella cheese (we prefer these).
PINEAPPLE CREAM CHEESE COBBLER
~Shared by Marilyn M., Canton, OH
1 stick (1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 cans (20 oz) pineapple chunks (drained)
8 oz cream cheese, cut into small pieces
Preheat oven 350 degrees. Melt butter and pour into 9 x 13 inch glass
baking dish. In a small bowl mix together the egg, milk, flour, sugar,
baking powder, and salt. Pour directly over the butter in the baking
dish, but do not stir. Add pineapple chunks, arranging in a single
layer as much as possible. Drop cream cheese pieces over pineapple
chunks. Place in preheated oven. Bake for 45 minutes or until top is
golden brown and edges are bubbling. (crust rises up and around the
fruit, but fruit will still pop a little out of top) ~Enjoy!!~
CANNOLI POKE CAKE
~Shared by Marilyn M., Canton, OH
1 box white cake mix, plus ingredients on box
1 (14 oz) can sweetened condensed milk
1 1/2 cups ricotta cheese
1 1/2 cups mascarpone cheese
1 tsp. vanilla extract
1 cup powdered sugar
1/2 tsp. cinnamon, optional
1/2 cup mini chocolate chips
Powdered sugar, for dusting
Bake cake according to box directions for 13 x 9 pan. Allow cake to
cool completely. Poke holes all over the top of the cake. (I used a
straw) Reserve half a cup of sweetened condensed milk and pour the rest
of the sweetened condensed milk over the cake. Put cake in refrigerator
for about an hour to absorb milk. Combine ricotta cheese, mascarpone
cheese and vanilla extract in a mixer bowl. Beat until smooth. Add
powdered sugar and cinnamon, if using and mix until combined. Add
reserved sweetened condensed milk and mix until combined. Once cake has
absorbed milk, spread cannoli topping evenly over cake. Top with mini
chocolate chips and a sprinkling of powdered sugar. Cover cake and
allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5
days.
SIMPLE HOMEMADE BLUEBERRY COBBLER
~Shared by Marilyn M., Canton, OH
2 cups fresh blueberries (or use 1 can blueberry pie filling, but it
will be sweeter)
1 cup sugar
3/4 cup flour
1/2 cup butter
2 teaspoons baking powder
3/4 cup milk
pinch of salt
Preheat oven to 350 degrees F Put the butter in 8"x 8" square baking
dish and put in oven until butter is completely melted. Mix dry
ingredients with milk, then pour over the melted butter. Do Not Stir.
Carefully add spoonfuls of blueberries on top of the mixture. Do NOT
Stir. Bake in oven for 45-50 minutes until golden brown. Serve with
whip cream or a scoop of vanilla ice cream. ENJOY!
CLASSIC MEATLOAF
~Shared by Johnny, LA
Makes 8 servings (for one large meatloaf).
3 Tbsps. butter
2 cups finely chopped onion
3/4 cup finely chopped bell pepper
1 large celery rib, finely chopped
1 tsp. dried thyme, crumbled
2-3 lbs. ground chuck
1/3 cup rolled oats (quick may be used)
1/3 cup panko crumbs
3 Tbsps. minced garlic
2/3 cup buttery or saltine crackers
1 cup ketchup, divided
2 eggs, beaten
2 tsps. salt
1 1/2 tsps. black pepper
4 slices lean bacon, halved (optional)
In a medium skillet, melt butter. Add next 4 ingredients; cover and
cook, stirring once or twice, for 10 minutes. Remove from heat and let
cool. In a large bowl, combine ground beef, cooled onion mixture, oats,
panko, garlic, crackers, 1/3 cup of the ketchup, eggs, salt and pepper;
mix well. Place meat mixture in a 13x9x2-inch baking dish; shape into a
flat loaf. Spread remaining 2/3 cup ketchup on the loaf; arrange bacon
strips on top.
Bake in a 350-degree oven for about 1 1/4 hours. Lower temperature to
325 degrees and bake an additional 20 minutes. Let meat rest about 10
minutes before slicing. Can be formed into 2 meatloaves, just cut down
on cook time.
CLASSIC BARBECUE RUB
~Shared by Johnny, LA
Start to finish: 5 minutes
Makes 1 1/2 cups
3 Tbsps. granulated sugar
2 Tbsps. smoked paprika
2 Tbsps. kosher salt
2 Tbsps. packed dark brown sugar
1 Tbsp. ground cumin
1 Tbsp. ground black pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsps. chili powder
1/2 tsp. cayenne pepper, or more
In a medium bowl, combine all ingredients. Mix well. For a smoother
rub, process the ingredients in a spice grinder until well combined and
finely ground. The rub can be stored in an airtight container for up to
6 months.
Nutrition information per 2 teaspoons: 10 calories, 0 calories from fat
(0 percent of total calories), 0 g fat (0 g saturated, 0 g trans fats),
0 mg cholesterol, 2 g carbohydrate, 0 g fiber, 2 g sugar, 0 g protein,
320 mg sodium.
ROAST BEEF SANDWICH WITH SPICY MAYO
~Shared by Johnny, LA
Ingredients:
1 lb deli roast beef, sliced thin
1/2 lb Muenster cheese, sliced (if you prefer a different type of
cheese, feel free to substitute)
Jalapeno slices
1/4 cup mayonnaise
1 tsp garlic powder
2 tsp hot sauce Onion Rolls
Directions:
In a small bowl, combine the mayonnaise, garlic powder, and hot sauce.
Cut onion rolls in half to create two sandwich sides. Spread mayo
mixture on one side of the roll. Place a few slices of roast beef on
other side of roll, followed by a slice of cheese. Place some jalapeno
slices on top of cheese and cover with top part of roll to create a
sandwich. Enjoy!!
RED BEANS AND RICE BALLS
~Shared by Johnny, LA
Makes dozens
RED BEANS
1 pound Camellia Red Kidney Beans
2 tablespoons canola oil
2 pounds Iverstine Family Farms pork shanks
2 medium yellow onions, diced
2 green bell peppers, diced
4 ribs celery, diced
8 cloves garlic, minced
1/4 cup Slap Ya Mama Cajun Seasoning
2 bay leaves
RICE
3 cups Cajun Country Long Grain Brown Rice
Kosher salt
EGG WASH
6 eggs
1 cup milk
1 cup Panko bread crumbs
1 cup Slay Ya Mama Fish Fry
Oil for frying
Barbecue Aioli (recipe follows)
Soak beans overnight. In a large, heavy-bottom pot over medium-high
heat, add canola oil and pork shanks. Brown on all sides until fat is
rendered, about 10 minutes. Remove pork shanks with a slotted spoon.
Add onion, bell pepper, celery, and garlic to the pot; saute until
onions are wilted but not brown, about 10 minutes. Add the drained
beans and stir. Chop meat from the pork shanks into small cubes and add
back to the pot (discard bones). Add Slap Ya Mama Cajun Seasoning and
bay leaves, stir. Add water to cover, stir and reduce heat. Simmer at
least 1 hour, stirring regularly; beans should be a thick, creamy
consistency. Remove from heat and allow to cool. Refrigerate overnight.
The next day, cook rice with kosher salt according to package
instructions. Fold the cooked rice into the red bean mixture.
Refrigerate at least 2 hours.
To fry: Whisk milk and eggs together for egg wash. In a shallow pan
combine Slap Ya Mama Fish Fry and Panko bread crumbs. In a cast iron
Dutch oven, heat frying oil to 350 degrees. Form the red bean and rice
mixture into golf-ball sized balls. Roll red bean and rice balls in egg
wash, then toss and coat them in the bread crumb mixture. Place
in frying oil in batches. Fry for 3-4 minutes per batch until golden
brown. Drain on paper towels. Serve hot with BBQ Aioli.
BBQ Aioli
1 cup mayonnaise
1 tablespoon BBQ sauce
1 teaspoon apple cider vinegar
1 tablespoon Slap Ya Mama seasoning
Mix all ingredients and serve with Red Beans and Rice Balls. To make it
spicier, add a pinch of cayenne or a shot of hot sauce.
PORK TINGA WITH POTATOES, AVOCADO AND
FRESH CHEESE
~Shared by Linda H., Rosharon, TX
Serves 4 to 6
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch
cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes,
quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas
Heat the oil in a very large (12-inch) non-stick skillet. Once
the oil is very hot, add the pork and chorizo in an single layer and
cook, stirring until the meat has browned, about 6 to 8
minutes. Turn off the heat and transfer the meat and its juices
into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo
sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour
mixture into the slow cooker and stir to mix thoroughly. Cook for
6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too
thick, stir in a little water. Taste, and season with salt if you
think the dish needs it. Scoop into a large bowl, sprinkle
with the fresh cheese and diced avocado, and serve with warm tortillas.
Source: Season 7 Mexico One Plate at a Time
IMPERIAL RICE - ARROZ IMPERIAL
(Cuban Chicken and Rice)
~Shared by Linda H., Rosharon, TX
2 large chicken breasts (skinned and deboned)
1 cup rice
1 can tomato paste (4 oz)
1/2 cup Parmesan cheese (grated)
1/2 cup bell pepper (diced)
1/2 cup white onion (diced)
1/4 cup green peas
6 tablespoons mayonnaise
3 garlic cloves (minced)
Olive oil
Dash of salt
Dash of red pepper
Wash chicken breasts and add to a large pot, adding water until the
chicken is completely covered. Bring to a boil, then
simmer. Add minced garlic clove, and cook uncovered until the
chicken is cooked.
Remove chicken, and save the broth in the pot. Shred the chicken
into large chunks using two forks, then set aside.
Add a few tablespoons of olive oil to a saucepan over low heat.
Add the diced bell pepper and onion, saute until the onion is
translucent. Add the tomato paste and chicken, bringing mixture
to a boil. Reduce heat and simmer uncovered for 10 minutes.
Add peas, and cook uncovered for 5 minutes. Mix in a dash of salt
and red pepper, remove from heat and set aside.
Add cup of rice to the chicken broth mixture, and one teaspoon of
ground annatto seed or achiote paste (for color). Cover pot and
cook for about 15-20 minutes until the rice absorbs most of the
broth. Add mayonnaise to the cooked rice, mixing well.
Preheat oven to 350°F. Spread half of your rice mixture to the
bottom of a glass baking dish. Add the shredded chicken on top of
the rice, creating a layer. Add the remaining rice mixture to the
top of the chicken, pressing down with a spatula to make everything
firm and even. Sprinkle the parmesan cheese on top of the last
layer. Bake in oven for 10-15 minutes, remove before cheese
starts to brown.
Optional: Add a thin layer of mayo to the top layer of rice after
removing from oven. It sounds unusual, but it's an extremely
popular way for Cubans to enjoy this dish.
MASHED TOMATO POTATOES
~Shared by Linda H., Rosharon, TX
Serves 8
2 pounds Yukon Gold potatoes (about 6), peeled and cut into 2-inch
pieces
2 garlic cloves, peeled
1/2 cup milk
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped flat-leaf parsley
3 scallions, trimmed and chopped
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
2 pounds salad tomatoes (about 5 medium), chopped
1. Place the potatoes and garlic in a large saucepan and cover with
lightly salted water. Bring to a boil; cover and simmer about 20
minutes or until a fork easily pierces a potato.
2. Drain the potatoes and garlic. Mash with a potato masher or a fork
until smooth. Blend in the milk, butter, parsley, scallions, Parmesan,
and salt. Gently fold in the tomatoes.
Tip
Canned tomatoes can be used in this recipes, but fresh ones are
preferable.
SAMOAS {Caramel DeLite} CHEX MIX
~Shared by Linda H., Rosharon, TX
Take the extra few minutes to toast the coconut. It will make your
house smell like coconut deliciousness, and toasting it will enhance
the flavor and allow it to stand up to being folded in with the caramel.
6 c. Rice Chex
1 1/4 c. sweetened shredded coconut
1 c. salted caramel sauce
1/3 c. semisweet chocolate chips
Preheat oven to 350 F. Place coconut in a single layer on a rimmed
baking sheet. Bake for 7-8 minutes, or until coconut is toasted.
Stir twice while it’s baking. If necessary, warm caramel until it’s
easily spreadable. In a large bowl, toss caramel and cereal together
until cereal is coated well. Fold in toasted coconut. Spread chex mix
onto a sheet of parchment paper or a baking sheet. Bake for about 5
minutes, or until hot and bubbly. Remove from oven, and let the Chex
mix cool. Melt chocolate chips (Can use a double boiler or nuke).
Drizzle melted chocolate over chex mix, and let it cool.
CHEESEBURGER POTATO CASSEROLE
~Shared by Treva, NC
Serves: 4
1 package Simply Potatoes Homestyle Slices
2 tablespoons olive oil
1/2 teaspoon salt
1 pound lean ground beef
1/2 cup chopped onions
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1 cup Cheddar cheese, shredded
1 cup tomatoes, chopped
1/4 cup pickles, chopped
1. Heat oven to 425 degrees F. Place Simply Potatoes in single
layer on 15 x 10x 1 inch baking pan. Drizzle with oil; sprinkle with
salt. Gently turn Simply Potatoes to coat evenly with oil. Bake 25 to
30 minutes, turning occasionally, until Simply Potatoes are crisp and
golden brown.
2. Meanwhile, cook ground beef and onion in 10-inch nonstick
skillet over medium heat until beef is browned. Drain grease. Reduce
heat to low; add ketchup and Worcestershire sauce. Cook until heated
through.
3. To serve, divide potatoes evenly onto four dinner plates. Top
potatoes with 1/4 of meat mixture, 1/4 cup cheese, 1/4 cup tomatoes,
and 1 tablespoon pickles.
Source: Simply Potatoes
WATERMELON SALAD WITH BURRATA AND
YOGURT DRESSING
~Shared by Treva, NC
Yield: 4-6 servings
Prep Time: 20 minutes
For the Yogurt Dressing:
1/2 cup California plain greek yogurt
1 mandarin orange, zest and juice
3 Tb. olive oil
3 Tb. champagne vinegar
Salt and pepper
For the Watermelon Salad:
2 cups sliced seedless watermelon
2 heirloom tomatoes, sliced
8 oz. California Burrata cheese
10 oz. pepperazzi peppers, drained
2 oz. arugula
1/4 cup basil leaves, sliced (or whole if they are small)
Salt and pepper
1. Place the California-made yogurt in a small jar and top with the
orange zest and juice, oil, vinegar, 1/2 tsp. salt and 1/4 tsp. pepper.
Screw the lid on tight and shake until smooth.
2. If plating the watermelon salad on a platter to share, place the
arugula on the bottom with the Burrata, watermelon, tomatoes and
peppers over it. Then sprinkle the basil over the top and drizzle with
yogurt dressing.
3. If plating as individual servings, arrange the watermelon, tomatoes
and peppers on small plates. Then use a spoon to scoop small dollops of
Burrata around the plate. Sprinkle with arugula and basil leaves, and
drizzle with yogurt dressing.
Source: A Spicy Perspective
http://www.aspicyperspective.com/2014/06/watermelon-salad-with-burrata-and-yogurt-dressing.html
SEMISWEET CHOCOLATE BROWNIES
~Shared by Treva, NC
These brownies are a double semisweet treat made with melted semisweet
chocolate and semisweet chocolate chips. I didn't add nuts to these
brownies but you could add 1/2 cup of chopped nuts to the batter. This
is quite and easy recipe to whip up for a weekend treat or guests.
8 ounces semisweet chocolate
1 stick (4 ounces) unsalted butter
3/4 cup granulated sugar
3 large eggs
1/4 teaspoon salt
1 & 1/2 teaspoons vanilla
1 cup all-purpose flour
3/4 to 1 cup semisweet chocolate chips
Heat oven to 350°. Grease and flour a 9-inch baking pan.
Melt chocolate with butter in a double boiler over simmering water
until smooth, stirring frequently.
In a mixing bowl with an electric mixer, beat the sugar with eggs and
salt until thick. Stir in vanilla and flour.
Stir in the chocolate and butter mixture. Stir in chocolate chips.
Spread in prepared pan and bake for 20 to 25 minutes, until a toothpick
comes out with just a small amount clinging.
Source: Diana Rattray
http://southernfood.about.com/od/brownies/r/r90122e.htm?utm_source=cn_nl&utm_medium=email&utm_term=About%20Today%20Channel%20Newsletter&utm_campaign=todaysl&utm_content=20140712
GREEK CHICKEN & VEGETABLE RAGOUT
~Shared by Treva, NC
Preparation Time: 40 min
Cook Time: 3 & 1/4-5 & 1/4 hours
Serves: 6
Chicken thighs stay moist and succulent during slow cooking, infusing
the accompanying vegetables with superb flavor. This easy braise has a
luxurious finish of avgolémono, a versatile Greek sauce made with egg,
lemon and fresh dill.
1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold,
peeled and cut lengthwise into 11/4-inch-wide wedges
2 pounds boneless, skinless chicken thighs, trimmed
1 (14-ounce) can reduced-sodium chicken broth
1/3 cup dry white wine
4 cloves garlic, minced
3/4 teaspoon salt
1 (15-ounce) can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
1/3 cup lemon juice
1/3 cup chopped fresh dill
Freshly ground pepper, to taste
1. Spread carrots and potatoes over the bottom and up the sides
of a 4-quart or larger slow cooker. Arrange chicken on top of the
vegetables. Bring broth, wine, garlic and salt to a simmer in a medium
saucepan over medium-high heat. Pour over the chicken and vegetables.
Cover and cook until the chicken is cooked through and vegetables are
tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
2. Add artichokes to the slow cooker, cover and cook on high for
5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium
bowl.
3. Transfer the chicken and vegetables to a serving bowl using a
slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking
liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture
into the remaining cooking liquid in the slow cooker. Cover and cook,
whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F
on an instant-read thermometer, 15 to 20 minutes. Stir in dill and
pepper. Pour the sauce over the chicken and vegetables and serve.
Nutritional Information Per serving;
Calories 357 cal
Carbohydrates 29 g; Dietary Fiber 5 g; Fat 13 g; Saturated Fat 4 g
Protein 30 g; Potassium 804 mg;
Sodium 761 mg; Cholesterol 192 mg
Nutritional Bonus Per serving:
Vitamin A (260% daily value), Vitamin C (38% dv), Potassium (23% dv),
Zinc (20% dv)
Source: EatingWell
http://www.lifescript.com/food/healthy_recipes/recipe_collections/world_of_flavors/10_ways_to_eat_like_a_greek/1.aspx?p=1
SOUR CREAM CHEESE PUFFS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (8 oz) pkg. cream cheese softened
1 C. sour cream
1/3 C. finely chopped sweet red pepper
1/4 C. finely chopped onion
2 t. lemon juice
3/4 t. dill weed
1/4 t. pepper
2 (12 oz) tubes refrigerated buttermilk biscuits
1/4 C. minced fresh cilantro
In a small bowl beat the cream cheese, sour cream, red pepper, onion,
lemon juice, dill and pepper until blended.
Cut each biscuit in half horizontally; press into greased miniature
muffin cups. Place on a rounded tablespoonful of cream cheese
mixture in each cup.
Bake at 375 for 14-16 minutes or until golden brown. Sprinkle
with cilantro, serve warm.
AVOCADO STEAK
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 cups water
1 cup uncooked long-grain white rice
1 (16 ounce) can refried beans
salt to taste
garlic powder to taste
1 tablespoon olive oil
2 small onions, chopped
4 beef steaks
2 avocados - peeled, pitted and sliced
Preheat an outdoor grill for high heat, and lightly oil grate.
In a medium saucepan, bring water to a boil. Stir in rice, reduce heat,
cover, and simmer for 20 minutes.
Place refried beans in a medium saucepan over medium heat, and season
with salt and garlic powder. Cook, stirring occasionally, until heated
through.
Heat oil in a medium skillet over medium heat. Saute onions until
browned and tender.
On the prepared grill, cook steaks 7 to 10 minutes, to an internal
temperature of 145 degrees F (65 degrees C).
Spread steaks with refried beans, and top with onions and avocado
slices. Serve over rice.
ROASTED CHICKEN LASAGNA WITH RICOTTA
AND SPINACH
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 C. ricotta cheese
1 C. cottage cheese
1/2 (5 oz) pkg. frozen spinach thawed, squeezed dry and chopped
1 egg
1/2 t. dried oregano
1/8 t. black pepper
12 uncooked whole wheat lasagna noodles
1 small fully cooked rotisserie chicken
4 C. chunky vegetable pasta sauce
1 C. crumbled feta cheese
1 1/2 C. shredded mozzarella cheese
1/4 C. chopped black olives
2 T. chopped fresh parsley
In a medium bowl, combine ricotta, cottage cheese, spinach, egg,
oregano and black pepper. Cover and refrigerate until ready to
use. Prepare lasagna noodles according to package
directions. Drain. Rinse with cold water and drain
again. Set aside.
While noodles are boiling, remove skin from chicken and chop meat into
bite size pieces. Set aside. Spray a 9x13 baking pan with cooking
spray. To assemble lasagna, spoon 1 C. sauce over bottom of
pan. Arrange 4 lasagna noodles, 3 lengthwise and 1 cross wise
over sauce. Top noodles with another 1 cup of sauce followed by
1/3 chicken, 1/3 feta, 1/3 mozzarella and 1/3 olives. Repeat
layering with remaining noodles, sauce, chicken, feta, mozzarella and
olives. Sprinkle parsley over top.
Cover loosely with foil and bake at 375 for 40 minutes. Remove
foil and bake 5 more minutes. Let stand for 1 minutes before
serving.
STEFADO
(Greece)
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
6 pounds chuck roast, cut into large chunks
1/2 cup olive oil
1 teaspoon white sugar
6 pounds small white onions, cleaned and scored
1 (6 ounce) can tomato paste
1/2 cup red wine
1/2 cup red wine vinegar
6 cloves garlic
1 teaspoon whole pickling spices
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried rosemary
salt and pepper to taste
In a large soup pot, cook beef in oil until beef is browned. Remove
beef, and set aside. Mix sugar into the drippings, add onions, and cook
until golden. Remove onions from pan.
Return beef to the pot, and place onions on top. Mix the tomato paste,
wine, and wine vinegar together, and add to saucepan. Place the garlic,
pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add
to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3
hours, adding more liquid if necessary.
Purchase
$50 in Elizabeth Arden products and receive a pretty spring blossoms
cosmetic bag with 7 Elizabeth Arden products ($75.00 value!) at
Beauty.com! Offer ends 5.31.2014 or while supplies last.
A
recipe on the lighter, more healthy side ...
LEMONY ANGEL HAIR
TOSS
~Shared by Sue, Northern MI
1 box Angel Hair pasta
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)
Cook pasta according to package directions. Drain; rinse in cold water
or in ice water until completely cooled and drain well. Meanwhile, in
small bowl, whisk together olive oil, lemon juice and salt. Toss with
pasta.
Add arugula, tomatoes and cheese to pasta. Toss gently to combine.
Sprinkle with pine nuts and season with salt and pepper, if desired.
Serve at room temperature or chilled. Makes 8 servings.
Nutrition information (1/8 of recipe): 262 calories; 8 g protein; 7 g
digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 2 mg
cholesterol; 143 mg sodium; 5 g total dietary fiber.
Source: My favorite, Dreamfield Pasta
CROCK POT SANTA FE CHICKEN
~Shared by Marilyn M., Canton, OH
1 1/2 lbs. (24 oz) chicken breast
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans, drained
8 oz frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz) can fat-free chicken broth
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper (to taste)
salt to taste
Combine chicken broth, beans (drained), corn, tomatoes, cilantro,
scallions, garlic powder, onion powder, cumin, cayenne pepper and salt
in the crock pot. Season chicken breast with salt and lay on top. Cook
on low for 10 hours or on high for 6 hours. Half hour before serving,
remove chicken and shred. Return chicken to slow cooker and stir in.
Adjust salt and seasoning to taste. Serve over rice or tortillas and
your favorite toppings.
Servings: 8 servings
Size: 1 cup
Calories: 190 - Fat: 1.5 g - Fiber: 5.6 g - Carbs: 23.1 g - Protein: 21
g
A
recipe perfect for diabetics ...
DIABETIC APPLESAUCE
CAKE
~Shared by Luanne, FL
2 cups all purpose flour
1 tsp. baking powder and baking soda
1/2 tsp. cinnamon , nutmeg and salt
1 1/2 cup unsweetened applesauce
3/4 cup brown sugar twin
2 eggs
1 tsp. vanilla
1/2 cup raisins
Preheat oven to 350. Spray an 8" loaf pan with cooking spray.
Stir together flour, baking powder, baking soda, cinnamon. nutmeg and
salt. Set aside. Beat the eggs until light and add brown sugar twin.
Add applesauce and vanilla. Add flour mixture and beat till smooth.
Fold in raisins. Pour into pan and bake about 1 hour until toothpick
comes out clean.
CHICKEN BREASTS WITH MUSHROOMS AND
TARRAGON
~Shared by Mary S., Cape Coral, FL
Yield: 6 Servings
Ingredients
- 2 tablespoons olive oil
- 1 pound assorted mushrooms (white and cremini, trimmed and
sliced; shiitake, stems removed and caps sliced)
- 1 large shallot, finely chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh tarragon or 1 teaspoon dried
tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 small skinless, boneless chicken breast halves (1-1/2 pounds)
- 1 cup chicken broth
- 1/4 cup dry white wine
Directions
In 12-inch skillet, heat 1 tablespoon oil over medium-high heat.
Add mushrooms and shallot and cook, stirring occasionally, until
mushrooms are golden brown and any liquid has been evaporated, 12 to 15
minutes. Transfer mushroom mixture to bowl.
On waxed paper, combine flour, 1 tablespoon chopped tarragon, salt and
pepper; use flour mixture to coat chicken, shaking off excess.
In same skillet, heat remaining 1 tablespoon oil over medium-heat until
very hot. Add chicken and cook until chicken is golden brown and loses
its pink color throughout, about 4 minutes per side. Transfer chicken
to warm platter.
Add broth, wine, remaining 1 tablespoon chopped tarragon, and mushroom
mixture to skillet; cook 1 minute, stirring until browned bits are
loosened from bottom of skillet. Pour sauce over chicken.
Nutritional Information Per Serving: Calories: 212; Protein: 29 g;
Sodium: 437 mg; Carbohydrate: 7 g; Cholesterol: 66 mg; Fat: 7 g
Exchanges: 4 Lean Meat, 1/2 Bread/Starch
Source: The All New Good Housekeeping Cookbook
http://www.amazon.com/exec/obidos/ASIN/B000RY4Z6O/atozreci-20
CARROT CAKE
~Shared by Mary S., Cape Coral, FL
Yield: Makes 12 slices
Serving Size: 1 slice
Ingredients
- 1-1/4 cups whole wheat flour
- Pinch of salt
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 cup light brown sugar
- 3/4 cup raisins, soaked overnight in 1/2 cup unsweetened orange
juice
- 4 medium carrots, peeled and finely grated
- 1 tablespoon sunflower oil
- 2 medium egg whites, at room temperature
- 3-1/2 ounces low-fat cream cheese beaten with 2 teaspoons
sifted confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Lightly grease an 8 x 4 inch loaf
pan and line it with parchment paper.
Sift the flour, salt, baking powder, cinnamon and ginger into a large
bowl, tipping in any bran left in the sifter.
Stir in the sugar, raisins with their juice, carrots and oil and mix
well.
Beat the egg whites until they stand up in soft peaks, then fold
lightly but thoroughly into the carrot mixture, using a large spoon or
spatula.
Pour into the pan and bake in the center of the oven for about 1-1/4
hours, or until a skewer inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack and peel
off the lining paper. When completely cool, cut in half horizontally
and fill with the sweetened cream cheese.
Nutritional Information Per Serving: Calories: 137; Protein: 4 g;
Sodium: 154 mg; Fiber: 3 g; Carbohydrates: 26 g; Cholesterol: 5 mg;
Fat: 3 g; Exchanges: 1 Starch, 2/3 Fruit, 1/2 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 ...
JALAPENO POPPER
CHICKEN
~Shared by Maggie, TX
Serves 2
Highly adapted from Allrecipes, via Sunny Side Up in San Diego.
1/2 cup panko
2 tsp. canola oil
1.5 - 2 tsp. taco seasoning or mixture in notes*
1 egg
2 oz. reduced fat cream cheese
1/4 cup shredded cheddar cheese (we used 2%)
1-2 jalapeño peppers, seeds and ribs removed, minced
2 chicken breasts
Preheat the oven to 375 and place an ovenproof rack onto a rimmed
baking dish. Spray with cooking oil.
In a small skillet over medium heat, combine the panko with the canola
oil. Cook, stirring often, until the panko is golden and crispy. Place
in a shallow bowl or dish. To the panko, add the taco seasoning* and
stir to combine.
In another shallow bowl or dish, lightly beat an egg. In a small bowl,
combine the cream cheese, cheddar cheese, and jalapeños.
Using a small utility knife, cut a pocket into the side of each chicken
breast, or horizontally slice the chicken through the center, until it
is almost butterflied. Season the chicken lightly with salt and pepper,
and then divide the cream cheese mixture evenly between each chicken
breast’s pocket. Use toothpicks to secure, if necessary.
Dip the chicken pieces one at a time first into the egg, and then into
the panko mixture, making sure to coat the chicken completely. Place
the chicken on the prepared baking rack and cook for about 25-30
minutes, or until chicken is cooked through.
*Note: To make your own taco seasoning mixture, combine 1/2 tsp. chili
powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder,
1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt
and black pepper to taste.
MOCHA COOLER
~Shared by Maggie, TX
Ingredients:
2/3 cup milk
2 Tbsp. instant cocoa mix
1 Tbsp. instant coffee
1/3 cup vanilla ice cream
Directions:
Mix milk, cocoa mix, and coffee in electric blender. Add ice cream in
several sections and blend until smooth. Makes 1 serving.
A
special recipe (or two!) from me ...
BUTTERMILK ONION
RINGS
2 large Vidalia® onions (or other sweet onions)
1 quart peanut oil
2 cups buttermilk
Kosher salt and freshly ground black pepper
4 cups all-purpose flour
1/2 teaspoon cayenne powder (optional)
Peel the onions and slice them crosswise into 1-inch-thick slices.
Separate each slice into individual rings, and remove the slick thin
membrane covering the inside of each ring.
In a heavy skillet over medium heat, or in a tabletop deep fryer, heat
the oil to 375 degrees F and then line a baking sheet with paper towels
and set aside.
Divide the flour between 2 large baking dishes and season each dish
liberally with salt and pepper and 1/4 teaspoon of the cayenne (if
using). Place the buttermilk in a large baking dish and season
liberally with salt and pepper as well.
Work in batches, dredging some of the onion rings in one of the flour
dishes and tap off the excess. Next, dip the rings in the buttermilk
allowing the excess to drain off, and then dredge the rings in the
second dish of flour, making sure to coat the rings evenly. Tap off any
excess and transfer the batch of coated rings to the hot oil.
Fry the rings, turning once or twice, until golden brown and tender,
about 4 minutes. Remove with a wire skimmer and drain on paper
towel-lined baking sheet. Season immediately with salt. Repeat until
all of the rings have been cooked. Serve hot with your favorite sauce
or dip like Thai sweet chili sauce, horseradish cream, steak sauce or
just plain ketchup.
Source:
http://www.welike2cook.com/2013/04/vidalia-onion-season.html#sthash.JBZG7wJq.dpuf
DUNCAN HINES COFFEE CAKE
Ingredients:
1 box Duncan Hines butter cake mix
1 small box vanilla instant pudding
3/4 cup oil
3/4 cup water
1 tsp vanilla
4 eggs
1/3 cup sugar
3 Tbsp cinnamon
Glaze:
1 cup powdered sugar
1 tsp vanilla
Milk, enough to form glaze
Directions:
Combine cake mix, vanilla, oil, water and vanilla. Mix well. Add eggs
and beat 5 minutes. Combine 1/3 cup sugar and 3 tablespoons cinnamon,
set aside. Grease Bundt pan or 9x13-inch Pyrex dish. Place 1/3 batter
in pan, sprinkle with cinnamon sugar mixture. Repeat twice more. Nuts
and dots of butter may be added with cinnamon sugar. Bake at 350° F for
50 to 60 minutes. Glaze cake when cool.
SPICY CHIPOTLE GRILLED SHRIMP SALAD
SANDWICHES
Serves: 4
Prep Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:
2 pounds medium shrimp, peeled and deveined, tails removed
1 teaspoon Cajun seasoning
1/4 cup diced red pepper
1/4 cup diced celery
1/4 cup diced green onion
1/4 cup Hidden Valley® Spicy Chipotle Sandwich Spread
1/4 cup mayonnaise
1 tablespoon lime juice, plus more to taste
1 large beefsteak tomato, sliced
2 avocados, sliced
1/2 cup roughly chopped fresh cilantro
4 long sandwich rolls
Extra lime wedges, for serving
INSTRUCTIONS:
Preheat grill to medium heat. Place shrimp on skewers and spray with
non-stick cooking spray. Sprinkle with Cajun seasoning. Grill shrimp
until opaque and firm. Remove from the grill when done and let cool
before removing from skewers.
In a large bowl, mix the red pepper, celery, green onion, Spicy
Chipotle Sandwich Spread, mayonnaise and lime juice together. Add
cooled shrimp and mix well to combine. Taste for seasoning, adding more
lime juice if necessary.
Add 1/4 of the shrimp salad to each hoagie roll. Top with sliced
tomato, sliced avocado and roughly chopped cilantro. Serve with lime
wedges for squeezing, if desired.
Source: Angie, at Eclectic Recipes
EASY TACO CASSEROLE
Total Time: 30 mins
Prep Time: 20 mins
Cook Time: 10 mins
Makes 7-9 servings
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer spicy, but if you would prefer milder, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 Tomato, chopped
2 cups corn chips (coarsely crushed or chopped)
Directions:
1. Brown ground beef and drain.
2. Add taco seasoning and cook according to package directions, adding
proper amount of water.
3. Put corn chips on bottom of 8x8" dish.
4. Cook refried beans on stove until hot.
5. Add 1 cup cheese and 1 cup salsa. Stir until combined.
6. Pour beans over corn chips in dish.
7. Add beef to top of beans.
8. Sprinkle remaining cheese over top.
9. Sprinkle green onions and black olives over cheese.
10. Bake in a 375 degree oven until the cheese is sufficiently melted.
11. Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2
minutes and then serve.
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