PUBLISHER'S CORNER . . .
Good morning, friends! Welcome to the most recent edition of A to Z Recipes Newsletter. WOW! Its been months since we last met here. So much has happened since that issue and most of it good. Yes, there's been some bad stuff, but who files that away in the front of their memory bank? Not me! I don't forget the bad. I simply choose not to rely upon it. Besides, there's far too much good I could miss dwelling on the past. I had so many lovely expressions of loyalty from many of you, begging for the publication to reemerge. Thank you, from the bottom of my heart! And to those who remembered my birthday, thanks again! For those who forgot it, LOL, lots of folks did. Doesn't mean you don't care. There's so much to keep track of now. Heck, I have entire files on my electronics JUST FOR PASSWORDS!!! Besides, more wrinkles is no reason for celebration, right?? Any way... I'm hoping to get back into the swing of things here again. Perhaps it will not be to the degree that it once was but BACK, nonetheless. Do you guys remember when I first started almost 15 years ago? A recipe or two, then an entire menu, and then on to greater things. We achieved lofty goals such as being named the Number One Newsletter in the world by the (then) largest newsletter rating service (Cumuli). Goodness! I did a newsletter every day - often with 50 or more recipes per issue. That won't be the case now but I will try my best to provide newsletters in direct proportion to recipes submitted. Deal? Deal!
Speaking of recipe submissions... I lost many recipe files when my old home PC cratered. I have not replaced that old computer and am still relying on my (even older!) laptop, but am open to all recipes and post-ables you send my way. As usual, send recipes to my A to Z Recipes email address: a2zrecipes@fastmail.fm. Make the subject line reflect that it is a recipe submission. Other items may be sent to my personal email address maggieblackwell@hotmail.com, making the subject line reflect it is for A to Z. As always for ALL items, tell me who your are (name) and location (City and/or state, country). Being a phoenix is an awesome task!!!
You are ALL loved and appreciated. What would we be without this invisible connection called the internet? Perish the thought.
RAMBLINGS . . .
Freedom Is Not Free
~ Kelly Strong
I watched the flag pass by one day.
It fluttered in the breeze.
A young Marine saluted it,
and then he stood at ease.
I looked at him in uniform
So young, so tall, so proud,
He'd stand out in any crowd.
I thought how many men like him
Had fallen through the years.
How many died on foreign soil?
How many mothers' tears?
How many pilots' planes shot down?
How many died at sea?
How many foxholes were soldiers' graves?
No, freedom isn't free.
I heard the sound of TAPS one night,
When everything was still
I listened to the bugler play
And felt a sudden chill.
I wondered just how many times
That TAPS had meant "Amen,"
When a flag had draped a coffin
Of a brother or a friend.
I thought of all the children,
Of the mothers and the wives,
Of fathers, sons and husbands
With interrupted lives.
I thought about a graveyard
At the bottom of the sea
Of unmarked graves in Arlington.
No, freedom isn't free.
DID YOU KNOW? . . .
MEAT LOAF TIPS
~Shared by Treva, NC
When using bread as a filler in meatloaf, moisten the bread and whip it together with the egg, liquid, and other ingredients. The result is a more uniform texture. When making meatloaf instead of using breadcrumbs or oatmeal (like mom does), use stuffing mix it gives it great flavor and is just the right filler.
CRAZY CORNER . . .
Wonderful English from Around the World
~Shared by Judy, Montreal, Canada
In a Bangkok temple:
IT IS FORBIDDEN TO ENTER A WOMAN, EVEN A FOREIGNER, IF DRESSED AS MAN.
Cocktail lounge, Norway:
LADIES ARE REQUESTED NOT TO HAVE CHILDREN IN THE BAR.
Doctors office, Rome:
SPECIALIST IN WOMEN AND OTHER DISEASES.
Dry cleaners, Bangkok:
DROP YOUR TROUSERS HERE FOR THE BEST RESULTS.
In a Nairobi restaurant:
CUSTOMERS WHO FIND OUR WAITRESSES RUDE OUGHT TO SEE THE MANAGER.
On the main road to Mombassa, leaving Nairobi:
TAKE NOTICE: WHEN THIS SIGN IS UNDER WATER, THIS ROAD IS IMPASSABLE.
On a poster at Kencom:
ARE YOU AN ADULT THAT CANNOT READ? IF SO WE CAN HELP.
In a City restaurant:
OPEN SEVEN DAYS A WEEK AND WEEKENDS.
In a cemetery:
PERSONS ARE PROHIBITED FROM PICKING FLOWERS FROM ANY BUT THEIR OWN GRAVES.
Tokyo hotel's rules and regulations:
GUESTS ARE REQUESTED NOT TO SMOKE OR DO OTHER DISGUSTING BEHAVIOURS IN BED.
On the menu of a Swiss restaurant:
OUR WINES LEAVE YOU NOTHING TO HOPE FOR.
In a Tokyo bar:
SPECIAL COCKTAILS FOR THE LADIES WITH NUTS.
Hotel, Yugoslavia:
THE FLATTENING OF UNDERWEAR WITH PLEASURE IS THE JOB OF THE CHAMBERMAID.
Hotel, Japan:
YOU ARE INVITED TO TAKE ADVANTAGE OF THE CHAMBERMAID.
In the lobby of a Moscow hotel across from a Russian Orthodox monastery:
YOU ARE WELCOME TO VISIT THE CEMETERY WHERE FAMOUS RUSSIAN AND SOVIET COMPOSERS, ARTISTS AND WRITERS ARE BURIED DAILY EXCEPT THURSDAY.
A sign posted in Germany's Black Forest:
IT IS STRICTLY FORBIDDEN ON OUR BLACK FOREST CAMPING SITE THAT PEOPLE OF DIFFERENT SEX, FOR INSTANCE, MEN AND WOMEN, LIVE TOGETHER IN ONE TENT UNLESS THEY ARE MARRIED WITH EACH OTHER FOR THIS PURPOSE.
Hotel, Zurich:
BECAUSE OF THE IMPROPRIETY OF ENTERTAINING GUESTS OF THE OPPOSITE SEX IN THE BEDROOM, IT IS SUGGESTED THAT THE LOBBY BE USED FOR THIS PURPOSE.
Advertisement for donkey rides, Thailand:
WOULD YOU LIKE TO RIDE ON YOUR OWN ASS?
Airline ticket office, Copenhagen:
WE TAKE YOUR BAGS AND SEND THEM IN ALL DIRECTIONS.
A laundry in Rome:
LADIES, LEAVE YOUR CLOTHES HERE AND SPEND THE AFTERNOON HAVING A GOOD TIME.
The Haircut
~Shared by Charlie J., Mobile, AL
A teenage boy had just passed his driving test and inquired of his father as to when they could discuss his use of the car.
His father said he'd make a deal with his son: 'You bring your grades up from a C to a B average, study your Bible, and get your hair cut. Then we'll talk about the car.'
The boy thought about that for a moment, decided he'd settle for the offer, and they agreed on it.
After about six weeks his father said, 'Son, you've brought your grades up and I've observed that you have been studying your Bible, but I'm disappointed you haven't had your hair cut.
The boy said, 'You know, Dad, I've been thinking about that, and I've noticed in my studies of the Bible that Samson had long hair, John the Baptist had long hair, Moses had long hair, and there's even strong evidence that Jesus had long hair."
You're going to love the Dad's reply: 'Did you also notice that they all walked everywhere they went?'
Finally a completely clean joke! Bet you forgot that there were still any !
The Talking Centipede
~Shared by Elizabeth P.
A single guy decided life would be more fun if he had a pet.
So he went to the pet store and told the owner that he wanted to buy an unusual pet.
After some discussion, he finally bought a talking centipede, (100-legged bug), which came in a little white box to use for his house.
He took the box back home, found a good spot for the box, and decided he would start off by taking his new pet to church with him.
So he asked the centipede in the box, "Would you like to go to church with me today? We will have a good time."
But there was no answer from his new pet.
This bothered him a bit, but he waited a few minutes and then asked again, "How about going to church with me and receive blessings?"
But again, there was no answer from his new friend and pet. So he waited a few minutes more, thinking about the situation.
The guy decided to invite the centipede one last time.
This time he put his face up against the centipede's house and shouted, "Hey, in there! Would you like to go to church with me and learn about God?"
YU ARE GOING TO LOVE THIS ......
This time, a little voice came out of the box, "I heard you the first time! I'm putting my shoes on!"
READER FAVORITES . . .
FLUFFIEST PANCAKES EVER
~Shared by Charlie J., Mobile, AL
The secret is folding in extra egg whites.
Makes 6-8 substantial pancakes.
5 ½ cups flour
1/3 cup sugar
2 teaspoons salt
1 tablespoon baking powder
1 tablespoon baking soda
2 cups milk
2 1/2 cups buttermilk
2 whole eggs
2 eggs yolks
3 egg whites
Pre-heat oven to 350 degrees. Combine dry ingredients in large mixing bowl.
Combine milk, whole eggs, and egg yolks and whisk together in medium mixing bowl. Slowly stir into dry ingredients to prevent lumps. Do not over mix (this makes the pancakes tough).
Whisk egg whites to medium peak. Fold gently into batter. Do not over mix.
Melt a tablespoon of butter in a six-inch non-stick frying pan on medium. Swirl to coat sides. Butter should be golden and bubbling, but not brown or smoking. Pour one cup of batter into pan. You can add more or less depending on how thick you want the pancake. It will puff up so don't fill pan more than ¾ of the way up the sides. Cook on the stove top for one minute then place in the oven for 3 minutes. Flip pancake and place back into oven for approximately two more minutes or until cooked through. Add more butter as necessary to coat pan and repeat. Serve with maple syrup, sliced fruit, whipped cream and syrup or Easy Caramel Banana Sauce (recipe follows).
Easy Caramel Banana Sauce
Enough for 2-4 pancakes
1 banana, mashed
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon vanilla extract
Slowly brown the butter on a low heat in a medium saucepan. Stir in the remaining ingredients. Cook until sauce thickens slightly.
Source: Adapted from Clayton Miller, Executive Chef at Wit and Wisdom
NO-BAKE ORANGE BALLS
~Shared by Luanne, FL
This will keep your kitchen cool !!
1 box (12 oz.) crushed vanilla wafers
1 pound powdered sugar
1/2 cup margarine, melted
1/2 cup chopped nuts
1 can (6 oz.) frozen orange juice, thawed (undiluted)
coconut or powdered sugar (for rolling cookies in)
Mix crushed wafers with sugar. Add melted margarine, nuts and juice. Stir well. Make into 1-inch balls and roll in fine coconut or powdered sugar. Refrigerate.
Makes 2 - 3 dozen cookies.
BAKED RUBEN CASSEROLE
~Shared by Luanne, FL
Serves about 6
5 to 6 slices of rye bread, divided
3/4 pound thinly sliced corned beef or pastrami (shaved)
1 cup rinsed and well-drained sauerkraut
3/4 cup dill pickles, chopped
1 teaspoon caraway seeds
4 cups Swiss cheese, shredded
3 eggs
1 cup milk
1/4 cup prepared yellow mustard
1/4 cup Thousand Island salad dressing
Butter a deep 11×7-inch baking dish. Preheat the oven to 350.
Cut 3 to 4 pieces of the bread into cubes so that you have 2 cups of bread cubes.
Line the bottom of the dish with the bread cubes. Cover with half of the corned beef. Make additional layers in this order: sauerkraut, pickles, caraway seeds, 2 cups of cheese, the remaining beef, and the remaining cheese. With a whisk, beat together the eggs, milk, mustard and Thousand Island dressing until well mixed. Pour over the casserole. Using a blender or food processor, make 1 cup of fresh bread crumbs with the remaining slices of bread. Sprinkle the bread crumbs over the top of the casserole. Bake at 350 for 40 minutes or until set in the center.
Source: Heavily Adapted by Winner Dinners/Origin Unknown
BAKED CORN CASSEROLE
~Shared by Luanne, FL
Ingredients:
2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
2 cups cooked or canned corn, drained
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
2 eggs, well beaten
Preparation:
Melt butter over low heat; add flour and mix well. Add milk gradually. Stirring constantly, bring mixture to the boiling point. Add corn, sugar, salt, and pepper; heat through. Remove from heat and add the beaten eggs; pour into a greased baking dish. Bake at 350° for 25 minutes, or until firm.
Source: Southern Cooking
CHOCOLATE FILLED CRESCENTS
Shared by Marilyn, OH
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup mini-chocolate chips
Powdered sugar, if desired
Heat oven to 350°F. Separate dough into 8 triangles. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle tops with powdered sugar.
STRAWBERRY CAKE
~Shared by Marilyn, OH
1 box white cake mix (I use Duncan Hines)
1 (3 oz) box strawberry Jell-O, dissolved in 1/2 cup boiling water
1/2 cup vegetable oil
4 eggs
1 (10 oz) bag frozen strawberries, sweetened
1 (1 pound) box confectioners sugar
1/2 stick butter, melted
Mix the cake mix, Jell-O, oil, eggs, and half the strawberries together. Bake in two heart-shaped pans as directed on the box. Mix together sugar, butter, and the remaining strawberries. Frost cake when cool.
MASON JAR HONEY MUSTARD
~Shared by Johnny, LA
1 cup Mayonnaise
1/4 Cup Dijon Mustard
1 tsp cider vinegar
1/4 tsp cayenne pepper (I would add 1/2 tsp)
Whisk and serve.
CREAMED CHIPPED BEEF
~Shared by Larry J., TN
Creamed Chipped Beef
1 jar dried beef, sliced into thin ribbons
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
Pepper to taste
Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.
UNSTUFFED CABBAGE ROLLS SOUP
~Shared by Larry J., TN
Super Simple to make!!!!
You will need:...
2 lbs of Ground Beef or Turkey
1 tablespoon olive oil
1 large onion chopped
1 Tsp minced garlic
1 small head of cabbage...chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 Cup water
1 tsp black pepper
1 tsp sea salt
1 tsp Greek seasoning
In a large pan heat your olive oil... add your meat and onions...cook till no longer pink...add garlic...cook add'l min.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, Greek seasoning salt, and water...bring to a boil...cover and simmer for 20 to 30 min...or until cabbage is tender.
ELVIS PRESLEY CAKE
~Shared by Larry J., TN
(Jail House Rock)
Ingredients:
White cake mix
8-oz can crushed pineapple
1 c. sugar
8-oz pkg Cream Cheese
1/2 c. butter, softened
3 c. powdered sugar
1 tsp. vanilla
2-3 c. crushed pecans
Directions:
Bake a white cake, cool and poke holes in it. Boil crushed pineapple with juice and 1cup of sugar then pour over cool cake. In large bowl mix cream cheese, butter, powdered sugar. Add vanilla and crushed pecans, mix good and put on cake.
CHICKEN ALFREDO LASAGNA ROLLS
~Shared by Larry J., TN
9 lasagna noodles
2 ½ cups Alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.
MAPLE PECAN TART
~Shared by Johnny, LA
Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/8 teaspoon salt
1 1/4 cups unbleached all purpose flour
Filling:
3 large eggs
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
1 1/2 cups coarsely chopped pecans
Whipped cream or vanilla ice cream
For crust:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Place crust in freezer 30 minutes before filling and baking.
For filling:
Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
Cut tart into wedges and serve with whipped cream or ice cream.
Source: http://www.epicurious.com/recipes/food/views/Maple-Pecan-Tart-240422#ixzz153tSAnB6
QUICK BANANA BREAD
~Shared by Johnny, LA
Nut-lovers and non-nut lovers can unite in making Quick Banana Bread. It's a banana nut bread recipe that can made without the nuts!
Cooking Time: 35 min
Ingredients
1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup mashed very ripe banana
1 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
Instructions
1. Preheat oven to 350 degrees F.
2. Cream shortening and sugar until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in banana and vanilla.
5. Sift dry ingredients together and add to banana mixture. Mix well.
6. Pour into greased loaf pan or 9x9x2-inch pan.
7. Bake at 350 degrees F for 30 to 35 minutes.
AIRMAN ANDERSON'S CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Vegetable oil, for frying
8 boneless skinless chicken thighs
2 eggs 2 teaspoons cayenne pepper
Salt and freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
1 orange, zested
1 1/2 cups orange juice
1/3 cup dark brown sugar
6 tablespoons butter
2 teaspoons hot pepper flakes
1 1/2 tablespoons Worcestershire sauce
Stormy Rice, recipe follows
In a large heavy-bottomed pot, pour in enough oil to fill the pot about a third of the way. Heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
Line a sheet tray with a wire cooling rack. Slice chicken into 2-inch pieces. In a large bowl, whisk together eggs, cayenne, salt and black pepper to taste. In a paper bag, shake together salt, pepper, flour and cornstarch. Dip the chicken in batches, first in egg mixture, then in the flour mixture and shake to coat. Set on a wire rack and let sit 10 minutes. While chicken is resting, prepare sauce. In a large straight sided saute pan combine orange zest, orange juice, brown sugar, butter, hot pepper flakes and Worcestershire sauce. Stir, bring to a boil, then reduce heat and simmer until thickened, 5 to 8 minutes. Carefully place chicken in hot oil and fry until golden and crispy, 5 to 8 minutes. Transfer to the saute pan with the sauce and toss until evenly coated. Remove to a serving platter and serve on Stormy Rice.
Stormy Rice:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup white rice, rinsed
2 cups chicken broth
1/4 cup slightly crushed peanuts
2 scallions, chopped
Salt and freshly ground black pepper
In a medium saucepan, heat oil over medium-high heat. Add garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving.
Source: Sunny Anderson, Food Network
OLD FASHIONED BEEF STEW
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3/4 t. salt, divided
1/2 t. ground pepper divided
1 lb. boneless skirt or flank steak cut into small chunks
1/4 C. flour
3 t. olive oil divided
1 1/2 C. chopped red onion
8 oz. sliced white mushrooms
3 C. beef broth
4 t. tomato paste
3-4 thyme sprigs
1 bay leaf
1 lb. baby white potatoes unpeeled cut into quarters
8 oz baby carrots
4 t chopped flat leaf parsley
Place flour, 1/2 t. salt and 1/4 t. pepper into zippered bag. Put meat into bag, close; shake to coat.
Heat 6 qt. pot over high heat. Add 2 t. oil and coat pot. Remove meat from bag and place in single layer in pot. Brown meat on each side, about 2 minutes. Remove with slotted spoon; set aside.
Add remaining oil to pot. Add onions; cook, stirring occasionally, until soft, not brown about 4-5 minutes. Add mushroom; sprinkle with salt and pepper. Cook mushrooms until they begin to release liquid 1-2 minutes. Add broth and whisk in tomato paste. Add bay leaf and thyme; bring to boil. Add potatoes, carrots and meat. Cover and adjust heat to rapid simmer. Cook 15 minutes.
Remove bay leaf and thyme before serving.
OVEN-CRISP POTATO WEDGES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/2 pound small red potatoes
1 tablespoon olive oil
4 teaspoons finely minced garlic
3/4 teaspoon coarse salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
Heat oven to 425F.
Quarter potatoes and place in large bowl. Drizzle olive oil over potatoes and toss. Sprinkle garlic, salt, paprika and pepper over potatoes; toss to coat well. Line a baking sheet with foil and tightly spray with vegetable cooking spray. Arrange potatoes on prepared baking sheet. Roast for 20 minutes, stirring once or twice during cooking. Raise heat to broil. Broil potatoes until crisp, watching closely not to over-brown, about 1-2 minutes.
Source: Time Life Recipes
CHICKEN ROMANO
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 tablespoons salt-free seasoned breadcrumbs
3 tablespoons grated pecorino romano cheese
4 thin-sliced boneless chicken cutlets
1 tablespoon olive oil, divided
1 can (14-1/2 oz. size) diced tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 tablespoons sliced pitted kalamata olives
1 teaspoon balsamic vinegar
1/8 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
Combine breadcrumbs and cheese in shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides. Heat 1- 1/2 tsp. oil in 12-inch nonstick skillet over medium heat. Add half of chicken and cook until golden and cooked through, 2 to 3 minutes each side. Transfer to plate; cover with foil and keep warm. Repeat.
Add drained tomatoes, garlic, olives, vinegar, red pepper and 1/3 cup of tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened. Remove from heat and discard garlic. Stir in basil. Spoon sauce over cutlets and serve.
Source: Time Life Recipes
MAMA MIA'S MEATBALL MINESTRONE
~Shared by Linda H., Rosharon, TX
1 cup of chopped celery
1 large onion, finely chopped
2 large cloves of garlic, minced
2 Tbsp olive oil
1 large can of tomatoes crushed
1 (6 oz) can tomato paste
4 quarts of water
1 tsp salt
1 tsp oregano
1 tsp basil
1 (16 ounce) can baked beans
1 (16 ounce) can kidney beans
1 (16 ounce) can chickpeas
1 (10 ounce) package frozen chopped spinach thawed
2 carrots sliced in rings
2 tsp minced parsley
7 ounces pasta, broken into 2 inch pieces, cooked until al dente’
Meatballs:
3-1/2 lbs. ground beef
¾ C. breadcrumbs
½ C. Parmesan cheese
1 egg, lightly whipped
2 Tbsp minced parsley
2-tsp salt
½ tsp pepper
1-12 oz can V-8 juice
Sauté celery, onion and garlic in olive oil in a large kettle, Add tomatoes, tomato paste, water, 1 Tbsp. salt, oregano, and basil. Cook to boiling.
In a large bowl, mix ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt and pepper. Shape into 1-inch balls. (Roll into a log and slice off I inch pieces, then form into balls). Chill. In batches, brown the meatballs in olive oil. Degrease the skillet with the V-8 juice. Add to the soup mixture.
Add meatballs, undrained vegetables, carrot, spinach, and parsley to soup mixture. Cover and simmer 30 minutes. Add hot, drained pasta to soup and serve.
Yields: 8 quarts.
THAI-STYLE TILAPIA
~Shared by Linda H., Rosharon, TX
A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.
1/2 C. coconut milk
6 whole almonds
2 Tbs. chopped white onion
1 tsp. ground ginger
1/2 tsp. ground turmeric
1 tsp. chopped fresh lemon grass
1/4 tsp. salt
4 4 oz. filets, Tilapia
Salt and pepper to taste
1/2 tsp. red pepper flakes, or to taste
Directions
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 tsp. of salt. Process until smooth. Heat a large non-stick skillet over medium-high heat. Season the fish filets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes. Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork. Yield: 4 servings
SHRIMP ENCHILADAS
~Shared by Linda H., Rosharon, TX
These creamy shrimp enchiladas are a delicious departure from the typical red sauce variety. Make them tonight and hope for leftovers for lunch tomorrow!
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 c. heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
1 tsp or more Old Bay Seasoning
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the onions and cook until tender, stirring occasionally. Add the shrimp and cook until they're cooked through. Stir in the chiles, half the pimientos, the soup, cram, cream cheese, pepper , and Old Bayand cook until the cream cheese is melted, stirring occasionally. Remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the tortillas and place, seam-side down, into a lightly greased 3-quart shallow baking dish. Spoon the remaining shrimp mixture over the filled enchiladas. Sprinkle with the remaining pimientos and the cheese.
Bake at 325°F. for 30 minutes or until the enchiladas are hot and bubbling.
Makes: 10 servings.
Source: Adapted from Campbell's Community
CHEERIO COOKIES
~Shared by Treva, NC
1 (6 oz.) pkg. butterscotch chips
1/4 c. light syrup
1 & 1/4 c. butter
1 tsp. vanilla
1 c. peanuts
2 c. Cheerios cereal
Heat first 5 ingredients on low heat until chips are melted.
Remove; add nuts and Cheerios.
Mix well; drop by teaspoon on buttered wax paper. Chill.
OVEN BAKED RICE
~Shared by Treva, NC
1 cup rice (NOT MINUTE RICE)
2 tbsp butter
1 tsp salt
2 & 1/4 cup water
Measure carefully. Combine all ingredients in a 6-cup buttered dish. Cover and bake in a preheated oven for 1 hour at 350 degrees. Yields 4 to 6 servings.
This is a great way to prepare rice when having company. No stuck pan or overcooked rice, every grain will be perfect.
CHICKEN WRAPPED WITH DRIED BEEF
~Shared by Treva, NC
6 boneless chicken breasts
1 pkg. dried beef I use Armor's in the jar
1 lg. carton sour cream
1 can cream of mushroom soup
Wrap a piece of dried beef around chicken breasts.
Place in casserole dish. Mix the sour cream and can of cream of mushroom soup. Pour over chicken. Bake at 350 degrees for about 1 & 1/2 hours.
CROCKPOT CHERRY COBBLER
~Shared by Treva, NC
1 (16-oz.) can cherry pie filling
1 pkg. cake mix for one layer cake
1 egg
3 Tbs. evaporated milk
1/2 tsp. cinnamon
Put pie filling in lightly buttered 3 & 1/2-quart crockpot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2- 3 hours on low.
HERSHEY BAR PIE
~Shared by Treva, NC
5 (1.55 oz) Hershey Bars w/almonds
1 (8 oz) container Cool Whip
1 pie shell,baked
In microwavable bowl,melt candy bars. Fold in half whipped topping. Then add remaining topping and fold in. Place in pie crust and chill several hours.
FRESH CUCUMBER AND TOMATO SALAD
~Shared by Treva, NC
A very refreshing salad to have on a hot summer day or goes well with sandwiches.
2 large cucumbers, peeled and seeded and sliced
2 fresh tomatoes, diced
2 Tbs. red wine vinegar
2 Tbs. extra virgin olive oil
1/4 red onions, sliced very thin
1/2 C. fresh mint leaves, chopped
Salt and pepper to taste
Combine all ingredients in a serving bowl and mix well. Serve immediately.
Notes: You can skip the mint or add other fresh herbs such as oregano or basil.
HEALTHIER EATING . . .
ARTICHOKE, SHRIMP, AND ROASTED RED PEPPER PIZZA
~Shared by Mary S., FL
Yield: 8 servings (1 piece per serving)
INGREDIENTS
- 1 homemade or store-bought pizza crust
- 1 cup water-packed artichoke heart quarters, well drained
- 1 cup pizza sauce
- 1-1/2 cups cooked shrimp
- 1/4 cup roasted red pepper, chopped
- 2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 425 degrees F.
Spray a large baking sheet or pizza pan with nonstick spray. Lightly sprinkle with cornmeal, if desired.
If making the crust, transfer the dough to the pan. Stretch and shape the dough by hand and/or with rolling pin into a 12-or 13-inch circle or 11-by 14-inch rectangle. If using store-bought crust, place it on the pan.
Remove and discard any coarse outer leaves from the artichoke hearts. Coarsely chop the hearts.
Spread the pizza sauce over the crust. Sprinkle with artichoke hearts evenly over the crust. Sprinkle on the shrimp, then the chopped pepper. Top with cheese.
If using homemade crust, bake for 12 to 15 minutes.
If using purchased crust, bake according to package directions, or until the pizza begins to brown at edges. Cut into 9 rectangles or wedges and serve.
Nutritional Information Per Serving: Calories: 164; Protein: 10g; Sodium: 559mg; Cholesterol: 49mg; Fat: 3g; Dietary Fiber: 2g; Sugars: 3g; Carbohydrates: 24g
Exchanges: 1 Starch, 1 Vegetable, 1 Lean Meat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
OVERNIGHT EGG CASSEROLE
~Shared by Maggie, TX
Cooking Time: 7 hr
Ingredients
2 cups Bisquick® Heart Smart® baking mix
3/4 cup lean ham
1 cup reduced fat cheddar cheese, shredded
1/2 cup onion, chopped
1/3 cup reduced fat Parmesan cheese
1/3 cup fat free sour cream
2 tablespoons parsley
1/2 teaspoon salt
2 garlic cloves
2/3 cup skim milk
6 eggs, or equivalent liquid egg substitute
Instructions
In a large bowl, combine the Bisquick, lean ham, Cheddar cheese, onion, Parmesan cheese, fat free sour cream, parsley, salt, garlic, milk and eggs.
Pour the mixture into a 6 quart slow cooker sprayed with nonstick cooking spray.
Cook on High for 6 to 8 hours.
ZUCCHINI ALLA CECE
~Shared by Mary S., FL
Yield: 6 Servings
INGREDIENTS
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 small zucchini (1/2 pound total), cut into 1/4-inch-thick slices
- 1/2 teaspoon dried basil, crumbled
- 1/4 teaspoon dried thyme, crumbled
- 1 can (14-3/4 ounces) stewed tomatoes
- 1 cup canned chick-peas, drained and rinsed
- 1/8 teaspoon black pepper
DIRECTIONS
Heat oil in a medium-size skillet over medium heat. Add onion, zucchini, basil and thyme. Cook, covered, 8 minutes, stirring occasionally.
Stir in tomatoes, chick-peas and pepper; cover and simmer 5 minutes or until zucchini is just tender. Serve immediately or refrigerate, covered, up to 3 days; gently reheat before serving.
Nutritional Information (Per Serving) Calories: 113; Protein: 4g; Sodium: 349mg; Fat: 4g; Carbohydrates: 18g Exchanges: 1 Bread/Starch, 1 Fat; 1/2 Vegetable
Source: Family Circle's All-Time Favorite Recipes
VEAL STUFFED WITH CHEESE IN MUSHROOM SAUCE
~Shared by Maggie, TX
Yield: 4 Servings
INGREDIENTS
- 1 pound veal cutlets
- 1 teaspoon vegetable oil
- 1/2 cup finely diced mushrooms
- 1/4 cup finely diced onions
- 1 teaspoon crushed garlic
- 1/3 cup shredded mozzarella cheese
- 1/4 cup beef stock
- Chopped fresh parsley
Sauce Ingredients:
- 1 tablespoon margarine
- 1-1/2 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 tablespoon sherry (optional)
- 2 tablespoons light sour cream
DIRECTIONS
Preheat oven to 400 degrees F.
Pound veal until flat and divide into 4 serving pieces. In small non-stick skillet, heat oil; saute mushrooms, onions and garlic until softened, approximately 3 minutes. Remove from heat.
Divide vegetable mixture among cutlets. Sprinkle cheese over top. Roll up and secure with toothpick. Place in baking dish and add stock. Cover and bake for 8 to 10 minutes or just until veal is tender. Remove rolls to serving platter. Keep warm.
Sauce: In small non-stick skillet, melt margarine; saute mushrooms until softened and liquid is released. Add flour and cook, stirring, for 1 minute. Add stock, and sherry (if using); cook until thickened, approximately 2 minutes, stirring constantly. If too thick, add more stock. Remove from heat and stir in sour cream; pour over veal.
Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe): Calories: 266, Fat: 11 g, Carbohydrate: 7 g, Fiber: 1 g, Protein: 33 g, Sodium: 559 mg, Cholesterol: 111 mg Diabetic Exchanges: 1/2 Starch, 4 Lean Meat
Source: The Best Diabetes Cookbook
FOR TWO . . .
SUGAR SNAP PEAS AND CARROTS
~Shared by Mary S., FL
Yield: 2 servings
INGREDIENTS
- 1 tsp. canola oil
- 1 small garlic clove, minced
- 1 tsp. grated or minced ginger
- 8 oz. sugar snap peas
- 3 baby carrots, cut lengthwise in 8 strips
- 3 Tbsp. chicken or vegetable broth, or water
- Salt and freshly ground black pepper, to taste
- 2 large basil leaves, cut crosswise in thin strips
DIRECTIONS
Heat oil in a medium non-stick skillet over medium-high heat.
Saute garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.
Nutritional Information Per Serving: Calories: 47; Protein: 2 g; Sodium: 109 mg; Carbohydrates: 17 g; Fat: 5 g; Dietary Fiber 2 g Exchanges: 1-1/2 Vegetable
Source: Diabetic Gourmet
INDIVIDUAL MICROWAVE APPLE CRISPS
~Shared by Maggie, TX
Prep time 5 min
Total time 10 min
Ingredients 7
Servings 2
Ingredients
1 medium apple, peeled, cored and thinly sliced
1 teaspoon butter, melted
1 tablespoon packed brown sugar
1 teaspoon all-purpose flour
1/4 teaspoon apple pie spice
1/2 cup Nature Valley cranberry almond protein granola
Vanilla Greek yogurt and additional apple pie spice, if desired
1. In medium bowl, toss apple slices and butter. Add brown sugar, flour and 1/4 teaspoon apple pie spice. Toss to coat evenly.
2. Spray two 4- to 6-oz microwavable ramekins with cooking spray. Divide apples between ramekins. Microwave ramekins uncovered on High 1 minute 30 seconds to 2 minutes or until apples are softened. Top each with 1/4 cup of the granola.
3. Top with dollop of yogurt and additional apple pie spice. Serve immediately.
Top with sweetened dried cranberries and toasted sliced almonds for even more flavor!
Source: Pillsbury
PUBLISHER'S CHOICE . . .
SALMON NICOISE PASTA SALAD
Makes 4 servings
Ingredients
1 (1-pound) salmon fillet
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil
8 ounces (2 1/2 cups) shell or other short pasta
6 ounces (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon anchovy paste (optional)
1 garlic clove, chopped
1/2 teaspoon Dijon mustard
1 cup cherry or grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 tablespoons capers, drained
Preparation
Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.
Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes of cooking time. Drain and rinse in cold water.
Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 teaspoon each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.
Source: Coastal Living July 2008
MUSHROOM AND HERB STRATA
Serves 4
Hands-on Time: 20m
Total Time: 1hr 20m
Ingredients:
4 tablespoons olive oil, plus more for the baking dish
1 medium onion, chopped
1 8- to 10-ounce package button mushrooms, trimmed and quartered
1/2 cup chopped fresh flat-leaf parsley
6 large eggs
2 cups whole milk kosher salt and black pepper
1/2 pound country bread, cut into 1-inch pieces (about 6 cups)
1/2 pound fontina or Cheddar, grated
4 cups mixed greens (about 3 ounces)
2 teaspoons white wine vinegar
Directions:
1. Heat oven to 350° F. Oil an 8-inch square baking dish. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until tender, 3 to 4 minutes. Add the mushrooms and cook, tossing occasionally, until tender and any liquid has cooked off, 4 to 6 minutes more. Remove from heat and mix in the parsley.
2. Meanwhile, in a bowl, whisk together the eggs, milk, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the bread, cheese, and mushroom mixture and toss; transfer to the prepared dish. Bake until golden brown and set, 50 to 60 minutes.
3. In a bowl, toss the greens with the vinegar, the remaining oil, and ¼ teaspoon each salt and pepper. Serve with the strata.
Tip:
This strata is also tasty served at room temperature on a brunch buffet.
Nutritional Information:
Calories 734; Fat 45g; Sat Fat 18g; Cholesterol 395mg; Sodium 1,416mg; Protein 36g; Carbohydrate 45g; Sugar 16g; Fiber 5g; Iron 5mg; Calcium 570mg
PARMESAN BREAD
The topping on this delicious bread gives a subtle, savory taste to the whole loaf.
Skill: Beginning
Prep Time: 5
Bake Time: 20-25
Servings: 6
Ingredients:
1 loaf Rhodes Bread Dough
1/4 cup shredded Parmesan cheese
2 teaspoons dried parsley flakes
2 teaspoons dried oregano
1/4 teaspoon garlic salt
1 tablespoon butter or margarine, melted
Directions:
Place dough in a 8x4x2-inch sprayed loaf pan. Thaw according to package directions. In a small bowl mix cheese, parsley, oregano and salt. Brush loaf with butter and sprinkle with cheese mixture. Cover with sprayed plastic wrap and let rise until 1-inch above pan. Remove wrap and bake at 350°F 20-25 minutes or until golden brown.
Source: Rhodes Bread
http://www.rhodesbread.com/recipes
RED WINE TOMATO VINAIGRETTE
Ingredients
2/3 cup red wine vinegar
1/2 cup water
1 cup vegetable oil
2 14-oz cans ready cut peeled tomatoes
2 packages Italian salad dressing mix
2 Tbs. finely grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
1 tsp. salt
1/8 tsp. basil
1/8 tsp. thyme
3 tsp. sugar*
1/4 tsp. garlic
Instructions
Add all ingredients into your blender. Pulse 4-5 times. Chill and enjoy!
*I used Splenda
**Dressing keeps well in the fridge for 10 days!
Source: By Jessica (Pretty Providence)
Tastes Better From Scratch
http://tastesbetterfromscratch.com/
SHRIMP QUESO FLAMEADO WITH RANCHERA SALSA
For the ranchera salsa:
1 (14-ounce) can diced tomatoes, preferably fire roasted
1/4 medium yellow onion, peeled
2 whole cloves garlic, peeled
2 jalapeños, cut in half, stemmed, seeded, and cut in half
1/2 cup cilantro
Salt
For the shrimp queso flameado:
4 cups (16 ounces) Monterey Jack, shredded
1 pound small shrimp, peeled and deveined
3 teaspoons olive oil, divided
2 teaspoons lime juice
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Pinch of cayenne
1 clove garlic, minced
Warm corn or flour tortillas, for serving
To make the ranchera salsa, place the tomatoes, onion, garlic, and jalapeños in a medium pot. (Don’t worry about chopping the garlic, onion or jalapeños as you’ll be putting it in a blender or food processor after it cooks.) Bring the pot to a boil and then turn the heat down to low and simmer for 15 minutes or until the onion, garlic and jalapeño are softened. Turn off the heat and cool for 10 minutes.
Preheat the oven to 350°F. To make the queso flameado, lightly grease a medium-sized, ovenproof skillet and add to the skillet the shredded cheese. Don’t put it in the oven just yet. Meanwhile, as the salsa is cooling, toss the shrimp with 2 teaspoons of the olive oil, lime juice, salt, pepper, and cayenne. After the salsa has cooled, pour it into a blender or a food processor, along with the cilantro, scraping the sides of the pan to get out all of the salsa. Pulse the salsa until roughly chopped. Add salt to taste.
At this point, place the skillet with the cheese in the oven and bake until the cheese is melted and bubbling, about 10-15 minutes.
While the cheese is baking, in the same pot that cooked the salsa, heat up the remaining 1 teaspoon of olive oil on medium-low heat. Add the garlic and shrimp along with any marinade juices, and while occasionally stirring cook until the shrimp are pink and firm, about 3-5 minutes. Pour into the pot the ranchera salsa and stir to combine the shrimp with the salsa. Continue to cook for a couple more minutes or until the sauce has warmed up again. Taste and adjust seasonings.
Remove the cheese from the oven. Spoon the cheese the shrimp and ranchera salsa on top of the cheese. Serve warm with tortillas.
Yield: 4 servings
Source: Adaptation of recipe by Homesick Texan
http://www.homesicktexan.com
SUPER FAST BLENDER SALSA
Ingredients
1 clove garlic, chopped
¼ white onion, chopped
1 (14 oz) can diced tomatoes with jalapenos, undrained
½ cup cilantro leaves, with some tender stems
juice of 1 lime (or lemon will work too)
salt, to taste
Instructions
Combine ingredients in the blender in the order listed. Puree until smooth, or leave a little chunky, if desired. I like it with a little chunk to it.
Source: http://realmomkitchen.com/320/super-fast-blender-salsa/
CHILE-LIME CHICKEN
Servings: 4
Preparation Time: 10 minutes
Cook Time: 10 minutes
A zesty citrus note to spice up this chicken dish.
Ingredients
1/4 cup freshly squeezed lime juice
2 garlic cloves, minced
1/2 Tbs chili powder
1/2 tsp ground cumin
2 Tbs Brookshire's Vegetable Oil
1 tsp Food Club Salt
1 lb chicken thighs or breast
Corn or flour tortillas, warmed
Fresh pico de gallo or your favorite salsa
Directions
In a large bowl mix together lime juice, garlic, chili powder, cumin, oil and salt. Add chicken pieces, making sure to completely cover with marinade. Cover and refrigerate for 2 hours.
Light or heat grill on high. Drain chicken; discard any remaining marinade and season with salt. Grill on both sides until chicken's internal temperature reaches 165° F. Serve with tortillas and pico de gallo.
Nutritional Information:
Calories 286
Total Fat 15g
Saturated Fat 4g
Cholesterol 101mg
Sodium 689mg
Total Carbohydrate 2g
Dietary Fiber 1g
Protein 33g
Source: Brookshire's Best Recipe