Good
morning and welcome to your
A to Z Recipes
Newsletter. When God gives me a 71-degree temperature in south
Texas at two o'clock in the morning in August, all is good in the
world. I honestly have nothing about which to complain!!! I hope all is
good in your neck of the woods, too.
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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We'll
see you here again soon, God willing.
Did
you know . . .
Coffee Filters
~Shared by Marilyn M., Canton, OH
Who knew! And you can buy 1,000 at the Dollar Tree for almost
nothing, even the large ones.
1. Cover bowls or dishes when cooking in the microwave. Coffee filters
make excellent covers.
2. Clean windows, mirrors, and chrome. Coffee filters are lint-free so
they'll leave windows sparkling.
3. Protect China by separating your good dishes with a coffee filter
between each dish.
4. Filter broken cork from wine. If you break the cork when opening a
wine bottle, filter the wine through a coffee filter.
5. Protect a cast-iron skillet. Place a coffee filter in the skillet to
absorb moisture and prevent rust.
6. Apply shoe polish. Ball up a lint-free coffee filter.
7. Recycle frying oil. After frying, strain oil through a sieve lined
with a coffee filter.
8. Weigh chopped foods. Place chopped ingredients in a coffee filter on
a kitchen scale.
9. Hold tacos. Coffee filters make convenient wrappers for messy foods.
10. Stop the soil from leaking out of a plant pot. Line a plant pot
with a coffee filter to prevent the soil from going through the
drainage holes.
11. Prevent a Popsicle from dripping. Poke one or two holes as needed
in a coffee filter.
12. Do you think we used expensive strips to wax eyebrows? Use strips
of coffee filters.
13. Put a few in a plate and put your fried bacon, French fries,
chicken fingers, etc on them. It soaks out all the grease.
14. Keep in the bathroom. They make great "razor nick fixers."
15. As a sewing backing. Use a filter as an easy-to-tear backing for
embroidering or appliqueing soft fabrics.
16. Put baking soda into a coffee filter and insert into shoes or a
closet to absorb or prevent odors.
17. Use them to strain soup stock and to tie fresh herbs in to put in
soups and stews.
18. Use a coffee filter to prevent spilling when you add fluids to your
car.
19. Use them as a spoon rest while cooking and clean up small counter
spills.
20. Can use to hold dry ingredients when baking or when cutting a piece
of fruit or veggies. Saves on having extra bowls to wash.
21. Use them to wrap Christmas ornaments for storage.
22. Use them to remove fingernail polish when out of cotton balls.
23. Use them to sprout seeds. Simply dampen the coffee filter, place
seeds inside, fold it and place it into a plastic baggie until they
sprout.
24. Use coffee filters as blotting paper for pressed flowers. Place the
flowers between two coffee filters and put the coffee filters in phone
book.
25. Use as a disposable "snack bowl" for popcorn, chips, etc.
Just
make me laugh . . .
The top 20 best
funny short sayings
ever:
20) Centuries ago sacrifices were made at the altar, some things don't
change.
19) Eat less, taste more - Old Chines proverb (Although how different
can a bowl of rice taste?)
18) If winning isn't everything then why is everybody keeping score?
17) I enjoy work. It's fascinating. I can sit and stare at people
working for hours.
16) Being a good host is making your guests feel like they're at home
even if you wish they were.
15) Why does the news start with "Good Evening" and then they tell you
everything that's wrong in the world?
14) Ad on the side of a plumber’s truck: ‘We repair what your husband
fixed.’
13) Credit is something people give you if you can prove that you owe a
lot of other people money.
12) When you think you're alone and nobody cares if you're alive try
missing your mortgage payments.
11) Another slogan on the truck of a plumbing company: ‘Don’t sleep
with a drip. Call your plumber.’
10) In the window of an appliance shop: ‘Don’t kill your wife. Let our
washing machine do the dirty work.’
9) Women can fake ((at lovemaking)) but men can fake the whole
relationship.
8) Better to keep quiet and only let people think you're an idiot than
to speak up and confirm it.
7) What's the point in being the richest man in the cemetery.
6) Women don't hit as hard, but they aim lower.
5) There's a fine line between cuddling and holding someone down so
they don't get away.
4) Buses travel faster when you're outside running after them.
3) On the other hand you have different fingers.
2) Remember that you are unique, just like everyone else.
1) According to physics the bumble bee should not be able to fly, but
the bumble bee doesn't know this and so it flies.
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
PEACH CRUMBLE DESSERT
~Shared by Lisa H., NC
1 (18.25 oz.) pkg. yellow cake mix
1/2 c. softened butter
1/4 c. packed brown sugar
1 tsp. cinnamon
2 lg. peaches or pears, peeled & thinly sliced
1 c. sour cream
1 egg
Mix dry cake mix, butter, brown sugar and cinnamon until crumbly.
Reserve 2/3 cup mixture. Press remaining crumble mixture on bottom of
ungreased 13"x9"x2" pan. Arrange peach slices on mixture in pan. Beat
sour cream and add egg until blended, spread over peaches. Sprinkle
with the reserved crumbly mixture. Bake at 350 degrees for 35 to 40
minutes. Cool. Cover and refrigerate remaining dessert.
Source: Cooks.com
BLUEBERRY-CORN MUFFINS
~Shared by Larry J., Spring Hill, TN
Just-picked corn, plump blueberries, and a dusting of raw sugar kick
this basic corn muffin up a notch.
Serves: 12
Yields: 12 muffins
Total Time: 45 min
Prep Time: 20 min
Ingredients
1 cup(s) stone-ground yellow cornmeal
1 cup(s) flour
1/2 cup(s) granulated sugar
2 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
1 large egg
1 cup(s) buttermilk
6 tablespoon(s) unsalted butter, melted and cooled
1 cup(s) blueberries
1 cup(s) (about 2 ears) fresh corn kernels
1 tablespoon(s) turbinado sugar
Directions
Preheat oven to 400°F. Place baking liners in a 12-cup muffin pan and
set aside. Combine cornmeal, flour, granulated sugar, baking powder,
and salt in a large bowl and set aside.
In a separate bowl, whisk egg, buttermilk, and butter together and stir
into dry ingredients until just combined. Gently fold in blueberries
and corn. Divide batter among muffin cups and sprinkle with turbinado
sugar. Bake until a skewer inserted into center of muffins comes out
clean, about 25 minutes. Cool on a wire rack.
BRIDLED NOODLES
~Shared by Luanne, FL
Don't know what the calories are, but with gravy on top, who cares !!!!
2 12-oz. pkgs. wide egg noodles, cooked and drained
½ stick butter to coat the noodles after cooking
1 stick butter or margarine
1 to 1 ½ cup Italian bread crumbs
Salt and pepper, to taste (1/4 to ½ tsp. salt, 1/8 tsp. pepper to start
with, more if desired)
Heat water in large stock pot to boiling. Add noodles and cook
according to package directions. Meanwhile, mix butter and Italian
bread crumbs. Drain noodles and add ½ stick of butter. Stir into
noodles well until butter is completely dissolved. Take care not to
tear up the noodles while stirring butter into them. Spread about 1/3
of the cooked noodles on the bottom of a greased 3-qt. casserole dish.
Sprinkle about 1/3 of the bread crumb mixture over top. Repeat layers
twice ending with bread crumbs on top. Sprinkle with salt and pepper,
if desired. Bake about 20-30 minutes at 350º or until heated through
completely. Serves about 8.
HOT DOG ROUND-UPS
~Shared by Patricia, Mesa, AZ
1 1/2 cups sifted flour
1/2 cup corn meal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup milk
6 hot dogs
Paprika
Sift dry ingredients together. Cut in shortening until mixture looks
like coarse crumbs. Add milk and mix just until dry ingredients are
dampened. Roll out on floured board to 1/8 inch thickness. Cut into 6
rectangles 4x7 inches. Wrap each hot dog in pastry dough. Moisten edges
and seal with tines of fork, prick with tines. Place on ungreased
cookie sheet and sprinkle with paprika. Bake 10 to 12 minutes at 450
degrees. Serve with favorite sauce.
PORK CHOP CASSEROLE
~Shared by Jean, Syracuse, NY
A pork chop casserole recipe, made with pork chops and tomatoes.
INGREDIENTS:
3/4 cup uncooked rice
6 pork chops, about 1/2 inch thick
1 large onion, sliced into rings
1 medium green pepper, sliced into rings
1 can (14.5 ounces) tomatoes
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 teaspoon salt
dash pepper
1 1/2 cups beef broth
PREPARATION:
Put rice in bottom of a lightly greased 2-quart casserole. Brown pork
chops. Place chops on rice. On chops later sliced onion, green pepper,
tomatoes, then sprinkle with seasonings and pour beef broth over all.
Cover and bake at 350° for 60 to 70 minutes, until chops are tender and
rice is done.
PIZZA CASSEROLE
~Shared by Marilyn M., Canton, OH
For a great casserole idea try this wonderful cheesy pizza casserole
The family loves it and it can be customized any way you want it.
Add in your favorites to make it your own special recipe! Pizza
casseroles always please a crowd because who doesn't love a bubbling
dish of cheesy goodness?
When you want to fix an easy casserole you know will be a hit, give
this dish a try because it's a winner every single time it's served!
1 (10 oz) bag egg noodles
1 jar tomato sauce (I prefer a good spaghetti sauce, like Ragu)
3 cups Mozzarella cheese, shredded
1 1/2 pound hamburger meat
1 package pepperoni
Brown the meat and drain off any grease; set aside. Boil noodles until
soft; drain well; set aside. Preheat oven to 350 degrees F. In a 9x13
casserole dish, start layering by first spreading a thin layer of
tomato sauce on the bottom. Second layer half the noodles over sauce,
then half the meat and the rest of the noodles. Next layer half the
cheese, the rest of the meat, the rest of the sauce, and then the rest
of the cheese. Lastly, top with pepperoni. Cover with foil and bake for
30 minutes. After 30 minutes remove foil and bake for another 15
minutes. Once it is done baking, take it out and let if sit for 10 to
15 minutes. Enjoy.
BLT DIP
~Shared by Marilyn M., Canton, OH
2 (8 oz) packages cream cheese, softened
1 packet dry Ranch dressing mix
1/2 cup shredded mozzarella cheese (or shredded fiesta cheese)
1/2 cup sun dried tomatoes, diced (not in oil, if in water, drain)
1/2 cup chopped cooked bacon
Croutons
Lettuce
2 Tbsp. sour cream
In a mixing bowl, combine everything except lettuce and croutons. Mix
well and spread into your baking dish/dip bowl (oven safe serving
dish). Top with croutons and bake at 350 degrees for 20 minutes. Once
out of the oven, surround the dip with lettuce slices.
LOADED BAKED POTATO CASSEROLE
~Shared by Mariyn M., Canton, OH
Yields: 12-14 servings
2 1/2 - 3 lb potatoes, peeled and cut into 1-inch chunks
1 cup evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8 oz pkg.) shredded Cheddar cheese, divided
6-8 slices bacon, cooked and crumbled, divided
Sliced green onions
Place potatoes in large saucepan. Cover with water; bring to a boil.
Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
Preheat oven to 350° F. Grease 3-quart casserole dish; set aside. In a
large bowl, combine potatoes, evaporated milk, sour cream, salt and
pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups
cheese and half the bacon. Spoon mixture into prepared casserole dish.
Bake for 20 to 25 minutes or until heated through. Top with remaining
1/2 cup cheese, remaining bacon and green onions. Bake for an
additional 3 minutes or until cheese is melted.
Note: This casserole can be assembled ahead of time and refrigerated.
Cover with foil and bake at 350° F for 40 to 45 minutes or until heated.
Uncover; top with cheese, bacon and green onions; bake for an
additional 3 minutes or until cheese is melted.
PINEAPPLE-MINT FREEZE
~Shared by Marilyn M., Canton, OH
20 oz can crushed pineapple, drained and reserve liquid
1 envelope unflavored gelatin
10 oz jar mint jelly
dash salt
1 cup whipping cream
1 Tbsp. powdered sugar
In saucepan, soften gelatin in reserved pineapple juice. Add jelly and
salt. Over low heat stir constantly until gelatin dissolves and
jelly melts. Add pineapple; chill to thicken. Whip cream and powdered
sugar; fold into gelatin mixture. Pour into 9x5 loaf pan and freeze
overnight.
WHITE BBQ SAUCE
~Shared by Johnny, LA
TNT! This is GOOD!
2 cups mayonnaise
6 tablespoons distilled white vinegar
6 tablespoons lemon juice
4 tablespoons sugar
2 tablespoons ground black pepper
2 tablespoons salt
In a medium bowl, combine the mayonnaise, vinegar, lemon juice, sugar,
pepper, and salt. Mix all together until smooth.
Use to baste chicken, pork chops or ribs as they cook on the grill.
Serve extra as dipping sauce.
CHICKEN FRIED CHICKEN WITH SOUTHERN
PREPARED MILK GRAVY
~Shared by Johnny, LA
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts, halved and pounded flat (for 8
cutlets)
1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama), or to
taste
2 cups of self rising flour
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
1 cup of milk
2 large eggs
One-half inch of cooking oil (canola, vegetable) for the skillet, plus
2 tablespoons of bacon drippings
For the Gravy:
1/4 cup of reserved pan drippings
1/4 cup of reserved seasoned flour
1-1/2 to 2 cups of milk
1 teaspoon of kosher salt, or to taste
1/2 teaspoon of freshly cracked black pepper, or to taste
Instructions
Use a rubber mallet to gently pound the thicker part of the chicken
breasts between two sheets of plastic wrap until breast is flattened
and even. Cut in half to make 8 cutlets, and season both sides with
Cajun seasoning. Place a rack over a baking sheet covered with paper
towels; set aside.
Whisk together the flour, salt and pepper; remove and set aside 1/4 cup
of the seasoned flour mixture for the gravy. Beat the cup of milk with
2 large eggs for an egg wash. Dip the chicken into the seasoned flour,
the egg wash and back in the flour, shaking to remove any excess flour.
Let cutlets rest at room temperature for about 10 minutes.
Heat the cooking oil and bacon fat in a cast iron or heavy bottomed
skillet over a medium high heat. Cook the chicken in batches to avoid
overcrowding the skillet, until browned on the bottom; turn and finish
cooking until golden brown and cooked through. Place onto the rack of
the prepared pan and tent very loosely with aluminum foil to hold.
Remove all of the oil from the skillet except for 1/4 cup, and over
medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a
little at a time. Cook, stirring constantly until a light blond color.
Slowly whisk in 1-1/2 cups of milk until fully incorporated and until
mixture begins to thicken. Bring to a boil, reduce heat and let cook
for a few minutes, adding additional milk, if needed, to reach desired
consistency. Taste, season with salt and plenty of pepper and adjust as
needed.
Place a piece of chicken on each plate and spoon a bit of the gravy
across the center of the chicken. Serve immediately with homemade
mashed potatoes and a green vegetable.
Tip: To substitute for self rising flour, use 2 cups of all purpose
flour with 1-1/2 teaspoons of baking powder; add salt and pepper and
proceed as above. To speed up the process, remove 1/4 cup of the pan
drippings and start the gravy in another skillet while the last batch
of chicken is cooking. Brining also makes a difference with chicken, so
if you have time, brine the chicken in advance. Place into a zipper bag
filled with water and 2 tablespoons of kosher salt for about 2 hours.
Drain well and proceed.
Saltine Variation: Increase flour to 4 cups and season with salt and
pepper; take out 1/4 cup of the seasoned flour and set that aside for
the gravy. Divide the remaining seasoned flour into 2 bowls. Crush one
sleeve of saltine crackers fine and mix with one bowl of the flour.
Whisk together milk and egg. Dredge the chicken in the seasoned flour.
Dip into the egg wash and dredge in the cracker crumb mixture. Set on a
rack until ready to fry.
Source: From the Kitchen of Deep South Dish
UNSTUFFED CABBAGE ROLLS
~Shared by Johnny, LA
Cabbage is a superfood with lots of nutrients! Did you know that it is
known for healing stomach ulcers and preventing cancer (particularly
colon cancer).
This is a simply, yet delicious recipe for unstuffed cabbage rolls.
There are two versions, soupy and unsoupy. LOL basically, If you want
it less "soupy" you need to add 1 c. of (uncooked) rice and it will
absorb the extra water (& extend the servings., making it even more
budget friendly!)
Ingredients:
1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Heat the Olive oil in a Big Skillet (use medium heat) Saute the onions
until tender, and then add the ground beef (or turkey) until the meat
is browned.
Add the garlic, cook an additional minute before adding the remaining
ingredients. (This is the point you would add the rice Bring them to a
boil, Cover, reduce the heat and simmer about 25 minutes (or until the
cabbage is quite fork tender)
Yield: Serves 6 to 8
OVEN-FRIED SHRIMP AND OKRA POBOYS
~Shared by Johnny, LA
Yield: Serves 4 (serving size: 1 sandwich)
Hands-on: 33 Minutes
Total: 33 Minutes
Ingredients
2 tablespoons finely chopped green onions
1 tablespoon drained chopped capers
2 tablespoons canola mayonnaise
1 1/2 teaspoons fresh lemon juice
1 teaspoon Creole mustard
1/8 teaspoon ground red pepper
1 small garlic clove, grated
15 small okra pods, trimmed and halved lengthwise (about 6 ounces)
1/2 cup fat-free buttermilk, divided
1/2 teaspoon kosher salt, divided
10 ounce medium shrimp, peeled and deveined
1 tablespoon all-purpose flour
2/3 cup yellow cornmeal
1 1/2 teaspoons salt-free Cajun/Creole seasoning
3 tablespoons canola oil
4 top-split hot dog buns, toasted
1/2 cup thinly sliced iceberg lettuce
1 medium tomato, cut in half lengthwise and thinly sliced
Preparation
1. Place a jelly-roll pan in oven. Preheat oven to 450° (leave pan in
oven).
2. Combine first 7 ingredients in a small bowl, stirring well. Chill
until ready to use.
3. Combine okra and 2 tablespoons buttermilk; toss to coat. Sprinkle
with 1/4 teaspoon salt; toss to coat.
4. Place shrimp in a medium bowl. Sprinkle with flour; toss well to
coat. Drizzle with remaining 6 tablespoons buttermilk, and sprinkle
with remaining 1/4 teaspoon salt; toss to coat. Drain okra and shrimp
through a sieve; discard liquid.
5. Combine cornmeal and Cajun/Creole seasoning in a large zip-top
plastic bag. Add okra and shrimp; seal bag, and shake well to coat.
6. Carefully remove pan from oven; drizzle with oil, tilting pan to
spread oil. Remove shrimp and okra from cornmeal, shaking off excess;
arrange in a single layer on pan. Bake at 450° for 5 minutes; carefully
stir and turn over. Bake 4 minutes or until done.
7. Spread about 1 tablespoon rémoulade on one side of hot dog buns;
divide lettuce and tomato evenly among buns. Divide shrimp mixture
evenly among buns.
Source: Cooking Light JULY 2014
CRISPY FRIED CHICKEN
~Shared by Johnny, LA
Servings: 8
"An excellent recipe for technique as much as anything, as the few
coating ingredients of buttermilk, flour and paprika are not difficult
to combine!"
Ingredients:
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Directions:
1. Take your cut up chicken pieces and skin them if you prefer. Put the
flour in a large plastic bag (let the amount of chicken you are cooking
dictate the amount of flour you use). Season the flour with paprika,
salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in
the bag with the flour, seal the bag and shake to coat well. Place the
coated chicken on a cookie sheet or tray, and cover with a clean dish
towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE
CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with
vegetable oil. Heat until VERY hot. Put in as many chicken pieces as
the skillet can hold. Brown the chicken in HOT oil on both sides. When
browned, reduce heat and cover skillet; let cook for 30 minutes (the
chicken will be cooked through but not crispy). Remove cover, raise
heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much
chicken you have, you may have to fry in a few shifts. Keep the
finished chicken in a slightly warm oven while preparing the rest.
Source: Allrecipes.com
CINNAMON-CHIP SCONES
~Shared by Treva, NC
Makes 1 dozen.
2 & 1/2 cups flour
1/3 cup sugar or Splenda
3 tsp baking powder
1 tsp cinnamon
1/2 cup butter
2/3 cup cinnamon baking chips
1 cup plus 1 tbs heavy cream
1 egg
1 tbs coarse sugar
In a bowl, combine flour, sugar, baking powder and 1/2 tsp cinnamon.
Cut in butter until coarse crumbs. Stir in chips. Whisk 1 cup cream and
egg, stir into crumb mixture. Turn dough onto a floured surface, knead
10 times. Pat into a 9" circle. *Cut into 12 wedges. Separate wedges,
place on a greased baking sheet. Brush with remaining cream. Combine
coarse sugar and remaining cinnamon, sprinkle over tops. Bake at 400
degrees for 16 min. or until golden brown. SERVE warm.
MEXICAN BEEF & CORN CASSEROLE
~Shared by Treva, NC
Servings: 6
Prep Time: 10 mins
Total Time: 35 mins
1 pound lean ground beef
1/3 cup chopped fresh cilantro, (optional)
1 (15 & 1/2 oz) can reduced sodium black beans, drained
1 (11 oz) can Mexicorn, drained
2 tablespoons Country Crock® Spread
1/2 cup salsa
2/3 cup fat free sour cream
1/4 cup shredded low fat cheddar cheese
Preheat oven to 400 degrees.
Cook ground beef in 12-inch nonstick skillet over medium-high heat,
stirring frequently, until beef is done, about 5 minutes.
Remove from heat, then stir in cilantro.
Combine black beans, corn and Country Crock® Spread in 8-inch baking
dish.
Top with beef mixture; spread with salsa and sour cream and sprinkle
with cheese.
Bake 20 minutes or until heated though and cheese is melted.
Nutrition information Per Serving: cal. (kcal) 280, Fat, total (g) 11,
chol. (mg) 55, sat. fat (g) 4, carb. (g) 25, Trans fatty acid (g) 0.5,
fiber (g) 5, sugar (g) 6, pro. (g) 22, vit. A (IU) 485.9, vit. C (mg)
3.54, sodium (mg) 600, calcium (mg) 100.97, iron (mg) 2.7.
Percent Daily Values are based on a 2,000 calorie diet.
Source: Recipe.com
SUMMER CHOPPED SALAD WITH BASIL
VINAIGRETTE
~Shared by Treva, NC
Serves 4-6.
Dressing:
1 shallot, finely chopped
1 & 1/2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon whole grain Dijon mustard
1/3 cup olive oil
Salt and freshly ground black pepper
1/4 cup packed coarsely chopped basil leaves
Salad:
1/2 pound of fresh mixed salad greens, finely chopped
1 large ripe tomato, coarsely chopped
1 (14.5 ounce) jar hearts of palm, rinsed and sliced
1/4 European cucumber, finely chopped
1 fresh ear of white or sweet yellow corn, husked and kernels cut off
(see note)
1/4 cup shelled and chopped pistachio nuts, toasted
1 avocado, peeled and sliced, for garnish
1. In a food processor, combine the shallot, vinegar, lemon juice and
mustard, and process to combine. Slowly add the oil, whisking to
incorporate. Add the salt and pepper and basil, and pulse until well
blended. Taste for seasoning.
2. Combine all salad ingredients into a large salad bowl. Add dressing
and toss until all vegetables are well coated. Transfer to serving
plates and garnish with avocado slices. Sprinkle freshly ground pepper
on the salad if desired, and serve.
Note: To remove the corn kernels from the cob, break the husked corncob
in two. Hold each half vertically, resting on the blunt end for
stability, and slide a chef's knife down the sides, releasing the corn
kernels.
To toast the pistachios, place on baking sheet in 350 F oven and toast
for 3 to 5 minutes. Cool.
PEANUT BUTTER & CHOCOLATE CHIP
CREAM CHEESE COOKIES
~Shared by Treva, NC
1 can seamless crescent rolls or pinch together seams on a regular can
8 oz. cream cheese, room temperature
1/3 cup sugar
2 tsp. vanilla
3/4 Cup mixed peanut butter and chocolate chips
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch
the dough out, I use a rolling pin to do this, then trim the edges to
give it a good rectangular shape. A pizza cutter is great for trimming
edges of dough. Spread the cream cheese mixture over the top of
the crescent sheet, leaving a gap at the edge about 1/2 inch. Sprinkle
your chips on top of cream cheese – press them in lightly to aid in
rolling. Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the
cream cheese mix won’t freeze hard. When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps
in cleanup). Slice the crescent roll into 1/4" slices. They won’t keep
the precise round shape, but that is fine! Bake on prepared cookie
sheet for 12 -14 minutes until crescent roll appears golden brown. Cool
on the parchment paper or wire rack.
Source: Susan's Daily Dose
WATERMELON REFRESHER
~Shared by Treva, NC
A light, refreshing summer drink made with fresh watermelon and
sparking mineral water.
2-cups watermelon, seedless
1-cup ice cubes
1 tsp. sugar (to taste)
Sparking Mineral Water or Club Soda
Add watermelon, ice cubes and sugar into a blender. Process until
smooth. Pour into two glasses about 3/4 of a cup full. top with
sparkling mineral water or club soda. Garnish with a wedge of
watermelon.
Source:
http://www.peanutbutterandpeppers.com
ICE CREAM MAKER VANILLA ICE CREAM
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 cups (1 quart) half-and-half
14 oz. can Eagle Brand sweetened condensed milk
1 Tbs. vanilla extract
In large bowl, combine ingredients; mix well. Pour into ice cream
freezer container. Freeze according to manufacturer's instructions.
Return leftovers to freezer.
Fruit Ice Cream: Reduce half and-half to 3 cups. Add 1 cup pureed or
mashed fruit (bananas, peaches, strawberries, etc.) and few drops food
coloring if desired. Proceed as above.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
COUNTRY STYLE TOMATOES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 large tomatoes
1 pkg. (8 oz) cream cheese softened
1/4 C. minced fresh parsley
1 1/2 t. minced fresh basil or 1/2 t. dried basil
1 garlic clove minced
1/4 t. salt
1/4 C. all purpose flour
1 C. panko (Japanese) bread crumbs
1 egg
1 T. milk
3 T. butter
3 T. olive oil
Cut each tomato into 4 thick slices; place on paper towels to
drain. Meanwhile in a small bowl beat the cream cheese; parsley,
basil, garlic and salt until blended. Spread cream cheese mixture
over 8 tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowls. In
another bowl whisk egg and milk. Coat the top and bottom of each
sandwich, with flour, dip into egg mixture then coat with crumbs.
In a large skillet heat butter and oil over medium hot heat. Fry
tomato sandwiches in batches for 3-4 minutes on each side or until
golden brown. Drain on paper towels. Serve immediately.
CORNBREAD AND CHILI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
Makes 8 servings
1 pound ground beef
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 to 2 tablespoons chili powder
1 tablespoon Original Bisquick®
3 tablespoons water
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (16 ounces) whole kernel corn, drained
1 teaspoon salt
3/4 cup Original Bisquick
3/4 cup yellow cornmeal
2/3 cup milk
1 egg
Instructions
Heat oven to 350°. Cook beef, onion and garlic in 2-quart saucepan over
medium heat, stirring frequently, until beef is brown; drain. Mix chili
powder, 1 tablespoon Bisquick and the water; stir into beef mixture.
Stir in tomatoes, corn and salt, breaking up tomatoes. Heat to boiling,
stirring frequently. Pour into ungreased square baking dish, 8x8x2
inches, or 2-quart casserole. Stir remaining ingredients until blended;
pour over beef mixture. Bake 50 to 60 minutes or until crust is golden
brown. High Altitude (3500-6500 ft): Heat oven to 375°. Bake 50-55 min.
CREAM CHEESE BANANA NUT BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 c. sugar
1 (8 oz.) pkg. cream cheese, softened
2 eggs
1 c. mashed ripe bananas
2 c. Bisquick
1/2 c. pecans
Instructions
Cream together sugar and cream cheese. Beat in bananas and eggs. Add
rest of ingredients. Pour into 9 x 5 x 3 inch pan. Bake at 350 degrees
for 1 hour.
CARAMELIZED-ONION BRUSCHETTA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/2 cup butter or margarine
3 large red onions, cut in half and thinly sliced
1/4 cup sugar
3 tablespoons raspberry or balsamic vinegar
1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
1 tub (8 ounces) soft cream cheese with herbs or vegetables
2 tablespoons chopped fresh parsley
In 12-inch heavy skillet, melt butter over medium-high heat until
sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently,
until onions are softened. Stir in sugar and vinegar. Cook 9 to 10
minutes, stirring frequently, until onions are very soft and light
golden brown. Cool onion mixture slightly, about 10 minutes.
Set oven control to broil. Place bread slices on cookie sheet. Broil
with tops 4 inches from heat 1 to 2 minutes or until lightly browned.
Turn bread; broil 1 to 2 minutes longer or until lightly browned.
Spread about 2 teaspoons cream cheese on each bread slice. Top each
with 1 tablespoon onion mixture; sprinkle with small amount parsley.
CURRIED COCONUT CHICKEN AND RICE
~Shared by Linda H., Rosharon, TX
Serves 4
The Recipe Club®1 cup Mahatma® White Rice or Mahatma® Basmati Rice
1 can (14 oz.) coconut milk, divided
1/2 tsp salt, divided (optional)
2 tsp vegetable oil, divided
1 cup onions, chopped
2 cups fresh basil leaves
1 clove garlic, chopped
2 tsp curry powder
1/8 tsp ground red pepper
1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
Using 1 cup coconut milk and 1 cup water, ½ teaspoon salt (if desired)
prepare rice according to package directions. While cooking, stir
rice after 10 minutes.
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat
until hot. Add onion and sauté 3 minutes. Add basil and stir-fry 2
minutes. Remove from pan and keep warm.
Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add
garlic and stir-fry 30 seconds. Add curry powder, remaining salt (if
desired) and red pepper; stir-fry 10 seconds. Add chicken and stir-fry
3 minutes. Stir in remaining coconut milk and reduce heat to medium.
Cook 2 minutes or until chicken is done. Stir in basil mixture and toss
well. Serve over rice.
QUINOA CAKES WITH ROASTED GARLIC AND
LEMON AIOLI
~Shared by Linda H., Rosharon, TX
1 cup Quinoa, uncooked
2 cups Water
2/3 cup Fontina Cheese, grated
2- 4 Green Onions, thinly sliced
3 tbsp All Purpose Flour
Salt to taste
2 tsp freshly ground Pepper
1 Egg, lightly beaten
Butter
1 head of Garlic, roasted
1/2 cup Mayo
1 Lemon, zested and juiced
1/4 tsp Cayenne Pepper
Salt and Pepper to taste
Wrap garlic in tin foil and roast in the oven at 400'F for about 40
minutes.
In a pot, put the quinoa and 2 cups water. Bring to a boil, lower heat,
cover and simmer for 10 minutes or cooked all the way though. Grate the
cheese into a medium bowl. Add the warm quinoa and mix while the cheese
melts. Allow to cool to room temperature.
Add the sliced green onion, flour, salt and pepper and stir to combine.
Stir in the lightly beaten egg and allow the mixture to sit for 5
minutes. Heat butter in a cast iron (or other) skillet.
Form 1/4 cup patties with the quinoa mixture and place in the heated
skillet. Cook cakes for about 5 minutes on each side. Repeat with the
remaining patties until all of the cakes have been cooked. Set aside.
Place the roasted garlic squeezed out of it’s skin, mayo, lemon zest
and juice, cayenne, salt and pepper into a food processor and process
until smooth. Taste and adjust. Serve alongside the warm quinoa cakes.
Source:
http://annie.paxye.com
MELON WITH CITRUS BLUEBERRY SAUCE
~Shared by Linda H., Rosharon, TX
Fresh melon and blueberries pair beautifully in this light dessert.
1/2 honeydew melon or cantaloupe
1 pink grapefruit
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) liquid honey
pinch hot pepper flakes, (optional)
1/2 cup (125 mL) blueberries
2 tsp (10 mL) slivered fresh mint leaves
Scrape out seeds from melon. Cut into 8 wedges; cut off skin. Set aside.
Cut off rind and outer membrane of grapefruit. Working over bowl to
catch juice, cut between membrane and pulp to release fruit into bowl,
squeezing membranes to extract juice.
Arrange melon and grapefruit on plates.
Remove all but 2 tbsp (25 mL) grapefruit juice from bowl and reserve to
drink. Whisk lemon juice, honey, and hot pepper flakes (if using) into
remaining juice in bowl. Stir in blueberries and half of the mint;
spoon over fruit. Sprinkle with remaining mint.
Servings: 4
Source: Best Recipes Ever.com
BOSTON CREAM POKE CAKE
~Shared by Linda H., Rosharon, TX
1 box yellow cake mix
ingredients needed to make cake; eggs, oil and water
2 (3.4oz) boxes instant Vanilla or French Vanilla pudding (Next time I
would make the cooked Pudding)
4 cups milk
1 tub Chocolate Frosting (Next time I will make homemade ganache -
cream and chocolate chips)
Mix and bake cake according to box directions. While warm mix instant
pudding with milk. Poke holes in cake and pour pudding
over. Chill cake. Microwave frosting (after removing top
and foil) for 30 sec at a time until pouring consistency and pour on
cake!
Source: The Country Cook
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 ...
ASPARAGUS SALAD
TOPPED WITH POACHED
EGGS
~Shared by Treva, NC
This asparagus salad topped with poached eggs is satisfying yet light,
making it a nice option for lunch, brunch or even dinner with some
crusty bread. Roasting brings out a toasty flavor in the asparagus. We
like this salad with medium-set poached eggs so the yolks are still a
little runny, but poach your eggs for the full 8 minutes if you prefer
hard-set yolks.
Makes 4 servings.
Active Time: 30 minutes
Total Time: 30 minutes
2 bunches asparagus (about 1 pound each), trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon minced shallot
1/2 teaspoon dry mustard
4 large eggs
1/4 cup distilled white vinegar
1 7-ounce bag baby arugula (about 10 cups)
1/2 cup thinly shaved Parmigiano-Reggiano cheese (see tip)
Preheat oven to 450 F.
Toss asparagus with 2 teaspoons oil and 1/4 teaspoon each salt and
pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast,
stirring once, until very tender, 15 to 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons plus 1 teaspoon oil, the
remaining 1/4 teaspoon each salt and pepper, lemon zest, lemon juice,
shallot and dry mustard in the bowl. Set aside 4 teaspoons of the
dressing in a small bowl.
When the asparagus is done, set aside to cool while you poach the eggs.
Break each egg into its own small bowl. Fill a large, straight-sided
skillet or Dutch oven with 2 inches of water; bring to a boil. Add
vinegar. Reduce to a gentle simmer: the water should be steaming and
small bubbles should come up from the bottom of the pan. Submerging the
lip of each bowl into the simmering water, gently add the eggs, one at
a time. Cook 4 minutes for soft set, 5 minutes for medium set and 8
minutes for hard set. Using a slotted spoon, transfer the eggs to a
clean kitchen towel to drain for a minute.
Toss arugula with the dressing in the large bowl. Divide the salad
among 4 plates. Top with asparagus and a poached egg and drizzle with 1
teaspoon of the reserved dressing. Garnish with cheese.
To Make Ahead: Cover and refrigerate the dressing (Step 3) for up to 1
day.
Recipe Tip: To make shaved cheese for topping salads or pasta, use a
vegetable peeler to thinly shave slices off a block of hard cheese,
such as Parmigiano-Reggiano, Asiago or Pecorino Romano.
Recipe Nutrition:
Per serving: 239 calories; 18 g fat (4 g sat, 11 g mono); 191 mg
cholesterol; 9 g carbohydrate; 0 g added sugars; 13 g protein; 3 g
fiber; 361 mg sodium; 535 mg potassium.
Nutrition Bonus:
Folate (60 percent daily value), Vitamin A (53 percent dv), Vitamin C
(38 percent dv), Calcium (23 percent dv), Iron (16 percent dv),
Potassium (15 percent dv). 1/2 Carbohydrate Serving(s) Exchanges: 1 1/2
vegetables, 1 1/2 medium fat meat, 2 fat
Source: EatingWell
CHINESE STIR-FRIED VEGETABLES WITH
PASTA
~Shared by Maggie, TX
12 ounces capellini or thin spaghetti
1/2 pounds shiitake mushrooms or regular mushrooms
2 medium carrots
1/2 pounds Chinese pea pods or sugar snap peas
1 tablespoon salad oil
1 tablespoon minced, peeled gingerroot, or 1 teaspoon ground ginger
1/4 cup soy sauce
1 can (13 3/4- to 14 1/2-ounce) chicken broth
1/4 teaspoon crushed red pepper
Prepare pasta as label directs, but do not use salt in water. Drain.
Remove tough stems from shiitake mushrooms or trim stem ends of regular
mushrooms; slice mushrooms. Cut carrots into matchstick-thin strips.
Remove stem and strings along edges of each pea pod.
In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger
and mushrooms until lightly browned. Stir in soy sauce and cook,
stirring quickly and constantly, until mushrooms are tender and liquid
is absorbed. Stir in carrots and Chinese pea pods; cook until
tender-crisp, about 3 minutes.
To vegetables in skillet, add chicken broth and 1 cup water; over high
heat, heat to boiling. Stir in cooked pasta; toss to coat well and heat
through. Sprinkle with crushed red pepper.
Serves 4.
Source: "Simple Vegan!" by Good Housekeeping, 2011
http://www.amazon.com/exec/obidos/ASIN/1588168689/atozreci-20
A
recipe perfect for diabetics ...
CHICKEN AND
BLUEBERRY PASTA SALAD
~Shared by Treva, NC
Prep Time: 15 mins.
Cook Time: 35 mins.
Total Time: 50 mins.
4 servings
1 pounds chicken, breast, boneless, skinless
8 ounce(s) pasta, whole-wheat, fusilli
3 tablespoon oil, olive, extra-virgin
1 large shallot(s)
1/3 cup(s) broth, chicken, less sodium
1/3 cup(s) cheese, feta, crumbled
3 tablespoon lime juice
1 cup(s) blueberries
1 tablespoon thyme, fresh
1 teaspoon lime zest
1/4 teaspoon salt
1. Place chicken in a skillet or saucepan and add enough water to
cover; bring to a boil. Cover, reduce heat to low and simmer gently
until cooked through and no longer pink in the middle, 10 to 12
minutes. Transfer the chicken to a cutting board to cool. Shred into
bite-size strips.
2. Bring a large pot of water to a boil. Cook pasta until just tender,
about 9 minutes or according to package directions. Drain. Place in a
large bowl.
3. Meanwhile, place oil and shallot in a small skillet and cook over
medium-low heat, stirring occasionally, until softened and just
beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and
cook, stirring occasionally, until the feta begins to melt, 1 to 2
minutes.
4. Add the chicken to the bowl with the pasta. Add the dressing,
blueberries, thyme, lime zest and salt and toss until combined.
Nutritional Info (Per serving): Calories: 315, Saturated Fat: 3g,
Sodium: 238mg, Dietary Fiber: 5g, Total Fat: 11g, Carbs: 33g,
Cholesterol: 49mg, Protein: 23g Carb Choices: 2
Source: Eating Well
ROASTED GARLIC SWEET PEPPER STRIPS
~Shared by Mary S., Cape Coral, FL
Yield: 4 servings
Ingredients
- 4 large sweet peppers (combination of green, red and yellow)
- 2 tablespoons olive oil
- 1-1/2 teaspoons crushed garlic
- 1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 400 degrees F.
On baking sheet, bake whole peppers for 15 to 20 minutes, turning
occasionally, or until blistered and blackened. Place in paper bag;
seal and let stand for 10 minutes.
Peel off charred skin from peppers; cut off tops and bottoms. Remove
seeds and ribs; cut into 1 inch wide strips and place on serving
platter.
Mix oil with garlic; brush over peppers. Sprinkle with cheese.
Nutritional Information Per Serving: Calories: 112; Protein: 2 g;
Sodium: 30 mg; Carbohydrates: 11 g; Fat: 8 g; Cholesterol: 1 mg;
Dietary Fiber: 2g Exchanges: 2 Vegetables, 1-1/2 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
MELIZZANO DESPINA (EGGPLANT DIP)
~Shared by Mary S., Cape Coral, FL
Yield: 4 servings
Ingredients
- 1 medium eggplant
- 1 teaspoon vegetable oil
- 1 onion
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Few sprigs fresh parsley, chopped
- Salt and pepper to taste
Directions
Preheat oven to 450 degrees F.
Brush eggplant lightly with vegetable oil. Using a fork, pierce the
skin lightly at 1-inch intervals. Place on a baking sheet and bake for
1 hour, or until eggplant is very soft and the skin is dark brown and
caved in.
Transfer eggplant to a working surface. Cut off 1 inch at the stem end
and discard (this part never quite cooks through). Peel the eggplant by
picking at an edge from the cut end, then pulling upward. The skin
should come off easily in strips.
Cut the eggplant lengthwise and place each half with the interior
facing you. With a spoon scoop out the tongues of seed-pods, leaving as
much of the flesh as possible. To remove the additional seed-pods
hiding inside, cut each piece of eggplant in half and repeat the
deseeding procedure. Once deseeded, let cleaned eggplant flesh sit to
shed some of its excess water.
Transfer drained eggplant flesh to a bowl. Using a wooden spoon, mash
and then whip the pulp until smooth and very soft. Coarsely grate onion
directly into the eggplant (the onion juice that results is very
important to this dip). Add lemon juice and whip with a wooden spoon
until perfectly integrated.
Keep beating and add olive oil in a very thin stream; the result should
be a frothy, light colored emulsion. Season to taste with salt and
pepper. Transfer to a serving bowl and garnish with chopped parsley.
Nutritional Information Per Serving: Calories: 166; Protein: 1 g;
Sodium: 4 mg; Fat: 15 g; Carbohydrates: 9 g; Fiber: 0 g; Cholesterol: 0
mg Exchanges: 2 Vegetables, 3 Fat
Source: America's Everyday Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800644/atozreci-20
EASY HERB LAVOSH
~Shared by Mary S., Cape Coral, FL
Yield: 6 Servings
Ingredients
- 1 whole wheat, or plain, lavosh
- Vegetable cooking spray
- 1/2 to 3/4 teaspoon caraway sees or dried herbs
Directions
Spray top of lavosh generously with cooking spray and sprinkle with
caraway seeds.
Bake on a cookie sheet or piece of aluminum foil at 350 degrees F.
until browned, 4 to 6 minutes (watch carefully as lavosh can burn
easily).
Nutritional Information Per Serving: Calories: 132; Protein: 5 g;
Sodium: 1 mg; Carbohydrate: 29 g; Cholesterol: 0 mg
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 ...
MUG CHEESECAKE FOR
ONE
~Shared by Marilyn M., Canton, OH
(2 Minutes Microwave)
2 Tbsp. confectioners sugar
2 Tbsp. fat-free sour cream
3 Tbsp. low-fat cream cheese
1/8 teaspoon lemon juice
1/4 teaspoon vanilla extract
1/2 egg, beaten fluffy (egg substitute works too)
Mix-in of your choice, if desired (fresh fruits, or pie filling)
1 vanilla wafer
In a small bowl mix together sugar, sour cream, cream cheese, lemon
juice and egg until well combined Fold in your favorite Mix-in (if you
want a plain cheesecake, just leave this step out) Pour into a mug and
microwave on high for 1 minute Open microwave door for 20 seconds,
close, and microwave again for 45 seconds (if you use a mix-in you
might need additional 20 seconds) Take out of the microwave, let cool
for 10 minutes, then transfer to the fridge for about 2 hours Serve
with a crushed vanilla wafer on top (or if you take it out of the cup
put crushed vanilla wafer on the plate and place cake on top)
PIZZA CHICKEN
~Shared by Maggie, TX
Makes 1 serving
1 boneless chicken breast, pounded flat if thick
Salt, pepper, garlic powder and Italian seasoning, to taste
1 tablespoon pizza sauce
4 slices pepperoni
1 teaspoon butter or oil
2 fresh mushrooms, sliced
2 thin green pepper rings
1 ounce mozzarella cheese, shredded
Season the chicken with salt and other seasonings; grill. Meanwhile,
sauté the mushrooms and pepper rings in butter or oil until slightly
tender, but not mushy; set aside. Spread the sauce over the chicken,
then top with the pepperoni, the pepper rings, mushrooms and then
finally, the cheese. Sprinkle with a little additional Italian
seasoning, if desired. Bake at 350º about 10-15 minutes or until hot
and the cheese is melted. Serve at once.
Can be frozen but the peppers will get soft
Per Serving: 310 Calories; 16g Fat; 36g Protein; 3g Carbohydrate; 1g
Dietary Fiber; 2g Net Carbs
A
special recipe (or two!) from me ...
ZUCCHINI CREPES
This is surprisingly delicious. I added a small can of chopped black
olives (drained) as garnish.
1 cup of all-purpose flour
2 eggs
1/2 cup egg substitute
1 1/2 cups fat-free milk
3/4 tsp. salt
1 large onion, chopped
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 tbsp. canola oil
1 medium zucchini, shredded and squeezed dry
2 medium tomatoes, chopped and seeded
1 1/2 cups shredded reduced-fat Cheddar cheese, divided
1/4 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. pepper
1 1/2 cups meatless spaghetti sauce
In a bowl, whisk together flour, eggs, egg substitute, milk and salt
until smooth. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with nonstick cooking spray; pour
about 1/4 cup batter into center of skillet. Lift and tilt pan to
evenly coat bottom. Cook until top appears dry; turn and cook 15-20
seconds longer. Remove to a wire rack. Repeat with remaining batter;
add nonstick cooking spray as needed. When cool, stack crepes with
waxed paper in between.
In a skillet, saute the onion, green pepper and mushrooms in oil until
tender. Add zucchini; saute 2-3 minutes longer. Remove from the heat;
stir in tomatoes, 1 cup of cheese, salt, oregano and pepper. Spoon onto
crepes and roll up. Arrange in a 13-in. x 9-in. x 2-in. baking dish
coated with nonstick cooking spray.
Spread spaghetti sauce over crepes. Cover and bake at 350 degrees for
15-20 minutes. Sprinkle with remaining cheese and bake, uncovered, 5
minutes longer or until cheese is melted.
Serves 6
THE BEST POTATO SALAD
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 8
The best potato salad with bacon, black olives and garlic.
Ingredients
3 lbs. Baby Red Potatoes (not peeled), cubed
8 oz. Bacon
4 cloves Garlic, minced
1 cup Mayonnaise
1 tablespoon Dijon Mustard
5 Eggs, hard boiled, chopped
1 3.8 oz. can Sliced Black Olives
3 Scallions, green parts thinly sliced
Bacon Grease, saved from the pan
Instructions
In a large pot of salted water, boil the potatoes until fork tender,
drain and put the potatoes in a large bowl.
Meanwhile, in a large skillet, cook bacon until crisp, remove to a
plate lined with paper towels. Crumble bacon when its cool enough to
handle.
Turn the heat off the skillet, add the garlic to the bacon grease and
cook (the grease will still be hot enough to cook the garlic) for 1
minute.
Pour bacon grease with the garlic over the potatoes, mix to
incorporate.(yes, use all of the bacon grease)
Mix in mayonnaise, mustard,eggs, black olives, scallions and bacon.
Salt and pepper to taste.
Source: Leslie Green - The Hungry Housewife
CAKE DOUGHNUTS
2 T. shortening
3/4 c. sugar
2 eggs, well-beaten
3 1/2 c. sifted flour
1 t. salt
5 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
3/4 c. milk
Cream shortening and sugar; beat in eggs. Sift together flour, salt,
baking powder, and spices. Add to cream mixture alternately with milk.
Chill dough. Roll on lightly floured board-3/8” thick. Cut with floured
cutter; fry deep fat-375 degrees. Turn once to brown on second side.
Drain on paper towels; roll in powdered sugar if desired.
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