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A to Z Recipes
March 15, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of
A to Z Recipes Newsletter. St. Patrick's Day is Tuesday so you might just find a few things here today that make you think
erin go bragh. There's lots more, too, just for fun and great food. I hope you enjoy it all. I will be wearing green today as we're celebrating my oldest grand's 13th birthday.
Sweet Ashley turns thirteen (God, grant us strength! LOL) and we're celebrating at a neat place a few miles away that offers all sorts of games, food, and fun for all. My daughter
Joanna asked that we all dress in green and we certainly will!
My kids have been talking a lot lately about our trip to Florida this summer. It is hard to believe we'll be soaking up the east coast rays in less than 5 months. Guess what? We'd love for you to join us and the group of A2Zers' who have signed on to attend. The dates are August 11 - 18, 2009, and we'll be meeting up in
New Smyrna Beach. It is a lovely area, a stone's throw from the Magic Kingdom, NASCAR racing, the Cape Canaveral complex, as well as many wonderful sights to see. The
GSEE web site will be updated often to detail the trip. You'll find contact email addresses there, too. Won't you join us?
The new Monthly Theme topic is Springtime
Recipes. We hope you will share recipes that call for fresh fruits and vegetables. We are also in need of recipes for regular issues. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Begosh and begorrah! (I don't know if any of that is spelled correctly,
lol. You know what I mean so please don't write to correct me.) We have some wonderful recipes, funnies, and other things to keep you happy. Thanks go to the following folks:
Jim H., Calgary, Alberta, Canada
Rita K., Niceville, FL
Dorie, IL
Barbara C., Chula Vista, CA
Treva, NC
Luanne, FL
Doe, Oliver, B.C.
Jim D., WA State
Marilyn, Canton, OH
Linda H., Rosharon, TX
Cathy L., Staten Island, NY
Johnny, LA
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Chris M., NM
Larry J., Spring Hill, TN
Ann, Mims, FL
Jean, Syracuse, NY
Carol, Tupper Lake, NY
Mary S., Nashville, TN
Dorine H., Newark, DE
We'll see you here again on Wednesday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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IRISH FOOD FOR THOUGHT
Never bolt your door with a boiled carrot.
Questioning is the door of knowledge.
The river is no wider from this side than the other.
Seldom is the last of anything better than the first.
God is good but don’t dance in a currach.
A man without dinner— two for supper.
One must pay health its tithe.
Earth has no sorrows that heaven cannot heal.
You may as well give cherries to a pig as advice to a fool.
A nod is as good as a wink to a blind horse.
It’s difficult to choose between two blind goats.
Even a tin knocker will shine on a dirty door.
It’s no use carrying an umbrella if your shoes are leaking.
It’s no use boiling your cabbage twice.
Never sell a hen on a wet day.
What I am afraid to hear I’d better say first myself.
If you move old furniture it may fall to bits.
Never dread the winter till the snow is on the blanket.
The man who pays the piper calls the tune.
Time and patience would bring a snail to America.
A good retreat is better than a bad stand.
The man with a cow doesn’t need a scythe.
There’s no point in keeping a dog if you are going to do your own barking.
Only a fool burns his coal without warming himself.
An oak is often split by a wedge from its own branch.
Every man’s mind is his kingdom.
There are two things that cannot be cured: death and the want of sense.
Stupidity is sending the goose on a mission to the fox’s den.
The fear of God is the beginning of wisdom.
Every finger has not the same length, nor every son the same disposition.
Every branch blossoms according to the root from which it sprung.
The friend that can be bought is not worth buying.
Blow not on dead embers.
They are scarce of news that speak ill of their mother.
Dead men tell no tales but there’s many a thing learned in the wake-house.
Many a day shall we rest in the clay.
He who can follow his own will is a king.
If you dig a grave for others you may fall into it yourself.
Better fifty enemies outside the house than one within.
If you don’t want flour on your clothes, stay out of the mill.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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IRISH PROVERBS
Irish words of wisdom and advice...
Irish Proverbs: Drinking
A man takes a drink, the drink takes a drink, the drink takes the man.
It’s the first drop that destroys you, there’s no harm at all in the last.
If it’s drowning you’re after, don’t torment yourself with shallow water.
Irish Proverbs: Work & Idleness
It’s not a delay to stop and sharpen the scythe.
It’s a dirty bird that won’t keep its own nest clean.
Keep your shop and your shop will keep you.
A bad workman quarrels with his tools.
Unwillingness easily finds an excuse.
Lose an hour in the morning and you’ll be looking for it all day.
Laziness is a heavy burden.
Poverty waits at the gates of idleness.
Irish Proverbs: Youth & Old Age
Praise the ripe field not the green corn.
Young people don’t know what old age is, and old people forget what youth was.
The schoolhouse bell sounds bitter in youth and sweet in old age.
The older the fiddle the sweeter the tune.
As the old cock crows, the young cock learns.
The old dog for the hard road and leave the pup on the path.
Irish Proverbs: Romance & Marriage
It's easy to halve the potato where there's love.
If you want praise, die. If you want blame, marry.
Beauty won't make the kettle boil.
Honey is sweet, but don’t lick it off a briar.
Don’t show your skin to a person who won’t cover it.
A man cannot grow rich without his wife's leave.
Irish Proverbs: Character & Honor
Better good manners than good looks.
It is more difficult to maintain honor than to become prosperous.
Promise is in honor's debt.
Forgetting a debt doesn’t mean it’s paid.
A man may live after losing his life but not after losing his honor.
Better to be a man of character than a man of means.
Better the trouble that follows death than the trouble that follows shame.
If you come up in this world be sure not to go down in the next.
Who gossips with you will gossip of you.
Lie down with dogs and you’ll rise with fleas.
Irish Proverbs: Opportunity
You’ll never plough a field by turning it over in your mind.
You won’t learn to swim on the kitchen floor.
Slow is every foot on an unknown path.
There are fish in the sea better than have ever been caught.
A combed head sells the feet.
Don’t make little of your dish for it may be an ignorant fellow who judges it.
If your messenger is slow, go to meet him.
Many a sudden change takes place on an unlikely day.
Irish Proverbs: Fortune & Wealth
Enough and no waste is as good as a feast.
Cut your coat according to your cloth.
He who has water and peat on his own farm has the world his own way.
A cat can look at a king.
It is not the same to go to the king's house as to come from it.
The life of an old hat is to cock it.
There never came a gatherer but a scatterer came after him.
Better be sparing at first than at last.
If you buy what you don’t need you might have to sell what you do.
Hunger is a good sauce.
A heavy purse makes a light heart.
Heaven’s leac na teine (stone before the fire) is reserved for the poor.
Irish Proverbs: The Wisdom of Silence
Silence is the fence around the haggard where wisdom is stacked.
Melodious is the closed mouth.
Who keeps his tongue keeps his friends.
Irish Proverbs: Human Nature
You never miss the water till the well runs dry.
Everyone feels his own wound first.
The pig in the sty doesn’t know the pig going along the road.
Pity him who makes an opinion a certainty.
No two people ever lit a fire without disagreeing.
Seeing is believing, but feeling is the God’s own truth.
It is the quiet pig that eats the meal.
A glowing gríosach (ember) is easily rekindled.
The person bringing good news knocks boldly on the door.
Irish Proverbs: Life's Ups & Downs
There’s nothing so bad that it couldn’t be worse.
Life is a strange lad.
If God sends you down a stony path, may he give you strong shoes.
It’s an ill wind that blows nobody good.
However long the day, night must fall.
You must take the little potato with the big potato.
God prefers prayers to tears.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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ST. PATRICK'S DAY
When it comes to Saint Patrick’s Day, are you up on your trivia? If you could use a brush up then keep reading …
-Saint Patrick’s Day is celebrated on March 17th every year.
-In Ireland it is a holy day and a national holiday.
-Although it is standard to wear the color green on Saint Patrick’s Day in the United States, the color was long regarded as unlucky in Ireland because it was the color favored by the Good People (also known as faeries). Faeries often stole from citizens, and folklore held that individuals who wore too much green would be stolen by the faeries (in particular children).
-Saint Patrick’s Day is celebrated worldwide as a tribute to Irish culture and history.
-The first Saint Patrick’s Day parade in the world was held in New York City on March 17, 1762.
-Although Dublin (the capital of Ireland) has a Saint Patrick’s Day parade every year, often touted as the Irish Mardi Gras, the one held in New York City is the largest.
Who was Saint Patrick and why is there a holiday named after him?
Saint Patrick was the patron saint of Ireland who brought Christianity to the Irish people. St Patrick (Patricius in Latin) was born in Britain in 385 AD. When he was 16 years of age he was kidnapped and sold into slavery. He escaped six years later at the age of 22 and went to Gaul (present day France). He eventually returned to his parents’ residence in Britain. It was here that he had a vision that he would preach Christianity to the Irish.
Saint Patrick studied theology for 14 years and then returned to Ireland in his mid-30s and began to spread the word of God to the Irish people. He built many churches throughout his years of service and helped many people by bringing Christian faith into their lives.
Legend has it that the shamrock became synonymous with this Irish holiday because Saint Patrick used it to help teach people about God. Looking very much like a clover with three leaves on each stem, he used it to describe the Trinity in that it was composed of three divine beings- the Father, the Son and the Holy Spirit (or Holy Ghost).
Saint Patrick died on March 17, 461 AD, and is buried at Downpatrick in Northern Ireland.
Source: Holidays Helper
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Springtime Recipes
We're in the month of March now and just biting at the bit for some Spring-like weather. Since we will be posting this special theme issue in April, how about some
Springtime Recipes?!? What comes to mind when you think of Spring? Fresh flowers, green grass, and birds singing perhaps? Or maybe fresh strawberry pie,
or pasta primavera, all with fresh ingredients? I think new and fresh so what we're looking for in this month's theme issue is
recipes using fresh fruits or vegetables. This could include salads, appetizers, desserts, main course dishes, even beverages. There's no limit! As always, please read the rules regarding recipe submissions so your recipes meet the necessary criteria. Get some spring into your step and hop on over to your cookbooks, friends! Please join in the
fun and send in your Springtime Recipes for this
Monthly Theme topic.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Springtime Recipes. We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Springtime Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Springtime Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Springtime Recipes has a deadline of
March 31, 2009, and will be posted on April 5, 2009.
Please use this email link to submit a recipe for theme recipes: Springtime Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
7th Cathy K. in Willow River, Minnesota
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
30th Kay T. in Dayton, Ohio
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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What Can You Say About the Irish?
~Shared by Jim H., Calgary, Alberta, Canada
Two men were sitting next to each other at a bar. After awhile, one guy looks at the other and says, 'I can't help but think, from listening to you, that you're from Ireland.'
The other guy responds proudly, 'Yes, that I am!'
The first guy says, 'So am I! And where about from Ireland might you be'?
The other guy answers, 'I'm from Dublin, I am.'
The first guy responds, 'So am I!'
'Sure and begorra. And what street did you live on in Dublin ?
The other guy says, 'A lovely little area it was. I lived on McCleary Street in the old central part of town.'
The first guy says, 'Faith and it's a small world. So did I! So did I!
And to what school would you have been going'?
The other guy answers, 'Well now, I went to St. Mary's, of course.'
The first guy gets really excited and says, 'And so did I. Tell me, what year did you graduate'?
The other guy answers, 'Well, now, let's see. I graduated in 1964.'
The first guy exclaims, 'The Good Lord must be smiling down upon us! I can hardly believe our good luck at winding up in the same bar tonight. Can you believe it? I graduated from St. Mary's in 1964 my own self!'
About this time, Vicky walks into the bar, sits down and orders a beer.
Brian, the bartender, walks over to Vicky, shaking his head and mutters, 'It's going to be a long night tonight.'
Vicky asks, 'Why do you say that, Brian'?
'The Murphy twins are drunk again.'
Irish Humor
~Shared by Rita K., Niceville, FL
One day an Irishman, who had been stranded on a deserted island for over 10 years, saw a speck on the horizon.
He thought to himself, "It's certainly not a ship"
As the speck got closer and closer, he began to rule out even the possibilities of a small boat or a raft.
Suddenly there strode from the surf a figure clad in a black wet suit. Putting aside the scuba tanks and mask and zipping down the top of the wet suit stood a drop-dead gorgeous blonde!
She walked up to the stunned Irishman and said to him, "Tell me, how long has it been since you've had a good cigar?"
"Ten years," replied the amazed Irishman.
With that, she reached over and unzipped a waterproof pocket on the left sleeve of her wet suit and pulled out a fresh package of cigars and a lighter.
He took a cigar, slowly lit it, and took a long drag. "Faith and Begorrah," said the castaway, "that is so good! I'd almost forgotten how great a smoke can be!"
"And how long has it been since you've had a drop of good Bushmill's Irish Whiskey?" asked the blonde.
Trembling, the castaway replied, "Ten years."
Hearing that, the blonde reached over to her right sleeve, unzipped a pocket there and removed a flask and handed it to him.
He opened the flask and took a long drink. 'Tis nectar of the gods!" shouted the Irishman. 'Tis truly fantastic!!!"
At this point the gorgeous blonde started to slowly unzip the long front of her wet suit, right down the middle. She looked at the trembling man and asked, "And how long has it been since you played around?"
With tears in his eyes, the Irishman fell to his knees and sobbed, "Jesus, Mary and Joseph! Don't tell me that you've got golf clubs in there too!"
St. Patrick's Day Groaners
Q: Why do people wear shamrocks on St. Patrick's Day?
A: Regular rocks are too heavy.
Q: Why can't you borrow money from a leprechaun?
A: Because they're always a little short.
Q: Why do leprechauns have pots o'gold?
A: They like to "go" first class!
Q: How can you tell if an Irishman is having a good time?
A: He's Dublin over with laughter!
Q: What's Irish and stays out all night?
A: Patty O'furniture!
Q: How did the Irish Jig get started?
A: Too much to drink and not enough restrooms!
Q: What do you call an Irishman who knows how to control his wife?
A: A bachelor.
Q: What would you get if you crossed Christmas with St. Patrick's Day?
A: St. O'Claus!
Q: Are people jealous of the Irish?
A: Sure, they're green with envy!
Q: What would you get if you crossed Quasimodo with an Irish football player?
A: The Halfback of Notre Dame!
Q: Why did the leprechaun stand on the potato?
A: To keep from falling in the stew!
Q: Do leprechauns make good secretaries?
A: Sure, they're great at shorthand!
Q: How did the leprechaun beat the Irishman to the pot of gold?
A: He took a shortcut!
Q: What do leprechauns love to barbecue?
A: Short ribs!
Q: Why are leprechauns so hard to get along with?
A: Because they're very short-tempered!
"I married an Irishman on St. Patrick's Day."
"Oh, really?"
"No, O'Reilly!"
Paddy was tooling along the road one fine day when the local policeman, a friend of his, pulled him over.
"What's wrong, Seamus?" Paddy asked.
"Well didn't ya know, Paddy, that your wife fell out of the car about five miles back?" said Seamus.
"Ah, praise the Almighty!" Paddy replied with relief. "I thought I'd gone deaf!"
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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BARM BRACK
(Irish Fruit Cake)
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 3/4 cups brewed black tea, cold
1 cup packed light brown sugar
1 1/4 cups golden raisins
1/4 cup chopped candied citron
1 1/4 cups self-rising flour
1 egg, beaten
Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
Sift the flour into the fruit mixture, add the egg and beat well.
Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.
SLOW COOKER IRISH LAMB STEW
~Shared by Barbara C., Chula Vista, CA
Makes 8 servings.
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, whites only, halved, washed and thinly sliced
3 large carrots, peeled and cut into 1-inch chunks
3 stalks celery, thinly sliced
1 can (14 ounces) reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup packed fresh parsley leaves, chopped
In 6-quart slow cooker, combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover slow cooker. Cook on low for 7 to 8 hours or until lamb is fork-tender. Stir in parsley just before serving.
Nutrition information: One serving provides 266 calories, 7 grams fat (2 grams saturated), 65 milligrams cholesterol, 27 grams carbohydrate, 23 grams protein, 4 grams fiber, 427 milligrams sodium.
Source: Recipe adapted from "EatingWell Comfort Foods Made Healthy" (Countryman Press, 2009).
AUTUMN HARVEST PIE
~Shared by Treva, NC
1 pkg Pillsbury Refrigerated Pie Crusts (2 crusts)
1/3 cup packed brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
1 1/2 cups apple butter
1 cup canned pumpkin
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
3 eggs, beaten
1 cup evaporated milk
Preheat oven to 375 degrees. Line a 9-inch pie pan with one Pillsbury Refrigerated Pie Crust. Set aside. Prepare streusel: Place second crust in food processor. Add brown sugar, oats and pecans. Pulse 4 times or until crumbly. Cover and chill. In a large mixing bowl, combine apple butter, pumpkin, brown sugar, cinnamon, nutmeg, and salt. Stir in eggs and evaporated milk. Pour into prepared pie pan. Bake for 25 minutes. Spread streusel over top of pie. Bake an additional 25 minutes or until top of pie is browned. Cool two hours before serving.
Source: Chrissi Keck of Knoxville, 1st Place, Tennessee Valley Fair
Pillsbury Refrigerated Pie Crust Championship
TEX-MEX CASSEROLE
~Shared by Luanne, FL
I found this in a magazine a long time ago and adapted it to my liking. To stretch it out you could add cooked macaroni to it. It reheats well.
1 1/2 pounds ground beef
3 tablespoons salad oil
3/4 cup chopped onion
2 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons paprika
1/2 teaspoon oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
2 cups tomato puree or (1- 12 oz. can tomato paste mixed with 1 can of water)
3 cups cooked kidney beans or (I use Bush's Pinto beans in sauce-don't drain)
1 cup crushed corn chips
1 cup grated cheddar cheese
Directions:
Brown beef in salad oil, stirring with a fork,
Add onion and garlic and cook for 5 minutes. Stir in chili powder, paprika, oregano, salt, pepper, tomato puree, beans and corn chips.
Pour into baking dish, top with cheese and bake at 325 degrees (F) for about 50 minutes.
Serves 6
IRISH CHOCOLATE CANDY BARS
~Shared by Doe, Oliver, B.C.
2 lbs powdered sugar
1/4 lb butter (1 stick)
8 oz cream cheese
1/2 teaspoon salt
1 & 1/2 teaspoons vanilla
1 lb coconut (10-12 oz shredded)
dark chocolate
Blend powdered sugar, salt, butter, & cream cheese until smooth. Add vanilla & blend. Add coconut & stir in completely. Chill mixture several hours, covered. Roll into balls, then dip in dark chocolate. Chill before serving
CORNED BEEF HASH
~Shared by Jim D., WA State
I always add either red or green chopped bell peppers to this recipe as I cook the onions. ~Jim
Makes 4 servings
Ingredients
2 teaspoons canola oil
1 large onion, chopped
4 cups diced cooked potatoes or frozen hash-brown potatoes
1 cup chopped lean corned beef brisket (4 ounces, see Tip)
½ cup reduced-sodium chicken broth
¼ cup chopped fresh parsley
Salt & freshly ground black pepper to taste
4 large eggs
Instructions
1. In a large cast-iron skillet, heat oil over medium-high heat. Add onion and saute until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.
2. Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.
3. Divide hash among 4 plates. Place eggs on top of hash.
Tips
Corned beef can be purchased at your supermarket deli. Be sure to specify lean: it has 1 gram fat per ounce and an ounce of regular corned beef has 5 grams fat.
Nutrition Information
Per serving: 320 calories; 13 g fat (4 g sat, 6 g mono); 240 mg cholesterol; 36 g carbohydrate; 15 g protein; 3 g fiber; 493 mg sodium; 695 mg potassium.
2 Carbohydrate Servings
Source: EatingWell.com
PEANUT BUTTER BARS
~Shared by Treva, NC
POINTS® Value: 4
Servings: 24
Preparation Time: 15 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Weight Watchers Magazine remade a dessert classic reader Sharon. The cake's sinfully rich with a creamy peanut butter icing— for half its original POINTS value.
1 sprays cooking spray
1 & 1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 & 1/2 cup quick cooking rolled oats, do not use instant
3/4 cup reduced-fat peanut butter
3/4 cup packed light brown sugar
1/2 cup sugar, granulated
1/2 cup light butter, from a stick, softened
2 large eggs
1 tsp vanilla extract
1/3 cup fat-free skim milk
Icing:
3 Tbsp reduced-fat peanut butter
1 & 1/2 Tbsp light butter, from a stick
2/3 cup powdered sugar
1 Tbsp fat-free skim milk
Preheat oven to 350ºF. Line a 9- X 13-inch baking pan with aluminum foil; coat foil with cooking
spray. Whisk together all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a bowl. Whisk in oats and set aside.
With an electric mixer on medium-high speed, beat peanut butter, brown sugar, granulated sugar and butter in a large bowl until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla.
At low speed, add one half of flour mixture to peanut butter mixture, then one half of milk, beating just until incorporated. Repeat with remaining flour mixture and milk, beating until well mixed. Spread batter in prepared pan. Bake until golden at edges and a toothpick inserted in center comes out clean, about 30 minutes. Transfer to a rack.
Meanwhile, to make icing, combine peanut butter and butter in a medium microwavable bowl. Microwave on high until butter is melted, about 30 seconds; whisk until smooth. Add powdered sugar and milk; whisk until smooth. Immediately spread icing evenly over hot cake. Cool completely.
Cut into 24 bars. Yields 1 bar per serving.
Source: WeightWatchers
IRISH CREAM BUNDT CAKE
~Shared by Marilyn, Canton, OH
1 cup chopped pecans
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Irish cream liqueur
Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a wooden pick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
Make Glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Makes 1 (10-inch) Bundt cake.
CHICKEN WITH DRIED BEEF CASSEROLE
~Shared by Linda H., Rosharon, TX
2 Tbsp oil or butter
1 onion, chopped
Celery, chopped
Fresh or canned Mushrooms
1 Jar or Pkg. Dried Beef
2 Lg. cans Chicken Breast Meat
1 Lg. Can Cream of Mushroom Soup
1-2 sm. Cans Cream of Celery Soup
8 Oz Sour Cream
1 can corn
1 sm. Pkg. frozen peas
Sauté onion and celery in oil or butter until translucent. Add mushrooms and dried beef and sauté. Mix with rest of ingredients and place in casserole. Bake at 350 degrees until hot and bubbly.
SAUSAGE POTATO CASSEROLE
~Shared by Treva, NC
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 16 servings, 3/4 cup each
1 cup MIRACLE WHIP Dressing
1 cup Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp. seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb. smoked sausage, cut into 1/4-inch-thick slices
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly. SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil. BAKE 40 to 45 min. or until heated through.
KRAFT KITCHENS TIPS
Healthy Living Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.
NUTRITION INFORMATION
Nutrition (per serving) Calories 210 Total fat 15g Saturated fat 5g Cholesterol 35mg Sodium 440mg Carbohydrate 14g Dietary fiber 1g
Sugars 3g Protein 5g
Source: Kraft
SHAMROCK COOKIES
~Shared by Marilyn, Canton, OH
1 cup butter
1 cup sugar
1 egg
2 cups flour
1 tsp. grated lime peel
1 cup natural pistachios, chopped
Lime Icing (recipe follows)
Cream together butter and sugar; beat in egg.
Stir in flour and lime peel; mix in pistachios.
Refrigerate dough 1 hr. Roll dough 1/4" thick; cut shapes with shamrock-shaped cookie cutter. Place on ungreased baking sheet.
Bake at 375F., 8 to 10 min. or until lightly browned; cool.
Pipe icing to outline cookies.
Lime Icing:
1/4 cup butter
2 1/2 cups sifted powdered sugar
2 Tbsp. milk
1/2 tsp. grated lime peel.
Beat all ingredients together until smooth.
If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar.
Makes about 1 c.
Note: if desired, make up an additional half-batch of icing, color it green and pipe with fine tip inside white icing outline.
*If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut dough with 2 to 2 1/2" round cookie cutter and pipe icing in shamrock shape on cookies after baking.
Yield- Makes 1 to 2 dozen cookies
Source: California Pistachio Commission
BON APPETIT'S MULLIGATAWNY SOUP
(Chicken)
~Submitted by Cathy L., Staten Island, NY
Ingredients
1 garlic clove, minced
1/4 teaspoon cumin seed, ground
6 whole cloves, finely crushed
1 tablespoon curry powder (or to taste) I also used garam marsala and a pinch of cinnamon
1/4 teaspoon ginger, ground
I added 1 medium eggplant diced small
cayenne pepper
1/4 cup unsalted butter (1/2 stick)
1 (4-4 1/4 lb) roasting chickens, cut into serving pieces 2 chicken breasts works
chicken giblets, coarsely chopped I just used chicken broth and didn't roast the chicken
3 stalks celery, with leaves, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, thinly sliced (white part only)
11 cups chicken stock, defatted (preferably homemade, 2 quarts plus 3 cups)
salt & pepper, freshly ground
2/3 cup long grain rice
2 medium apples, peeled, cored and diced (tart)
1 cup plain yogurt
2 tablespoons fresh lemon juice (or to taste) also used the rind while sauteing the veggies
2/3 cup whipping cream, warmed
chopped fresh parsley, to garnish
lightly toasted sliced almonds, to garnish
Directions
Combine garlic and spices.
Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned on all sides. Add giblets and saute until cooked through.
Transfer chicken and giblets to stockpot. Drain all but 1 tablespoon fat from skillet. Add celery, onion, carrot, leek and spice mixture and blend well.
Add a small ladle of stock and cook over low heat, stirring constantly, until vegetables are tender. Add to chicken.
Stir in remaining stock and season with salt and pepper. Cover and simmer 30 minutes.
Remove chicken with slotted spoon and set aside. Add rice to soup and continue cooking 15 minutes.
When chicken is cool enough to handle, cut meat into bite-size pieces, discarding skin and bones. Return chicken to soup and blend in apples and yogurt. Simmer 10 minutes. Degrease soup if necessary.
Stir in lemon juice, then blend in cream. Taste and adjust seasoning.
Pour into heated tureen and sprinkle with parsley and almonds.
OVEN PORCUPINES
~Shared by Johnny, LA
1 lb. ground beef
1/2 cup uncooked rice
1/2 cup water
1/3 cup chopped onion
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1 can {15 ounce} tomato sauce
2 tsp. Worcestershire sauce
Heat oven to 350*. Mix meat, rice, 1/2 cup water, onion, the salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in ungreased baking dish, 8x8x2. stir together remaining ingredients; pour over meatballs. cover with foil; bake 45 minutes. Uncover; bake 15 minutes longer.
4 to 6 servings
GREEN TEA AND MANGO SPLASH
~Shared by Patricia, Charlevoix, MI
1 cup strongly brewed green tea (2 tea bags to 1 cup water)
2 cups mango nectar
Ice cubes
Mint sprigs for garnish
Mango slivers for garnish
Combine tea and mango nectar in a pitcher. Serve over ice, garnished with mint sprigs and mango slivers.
Serves 3.
PUMPKIN APPLE STREUSEL MUFFINS
~Shared by Treva, NC
2 & 1/2 cup all purpose flour
2 cups sugar
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups peeled, finely chopped apples
Streusel Topping (Recipe follows)
In a large bowl, combine first five ingredients. Set aside. In a medium bowl, combine eggs, pumpkin and the oil. Add liquid ingredients to the dry ingredients. Stir with a wooden spoon just to moisten. Gently stir in the apples. Spoon batter into greased and floured or paper-lined muffin cups. Fill to 3/4 full. Sprinkle the Streusel Topping over the batter. Bake in a preheated 350 oven for 35 to 40 minutes or until a toothpick inserted in center of each muffin comes out clean.
Streusel Topping:
In a small bowl, combine 2 Tbsp. flour, 1/4 cup granulated sugar, and 1/2 tsp. cinnamon. Cut in 2 Tbsp. butter and mix with fork until the topping is crumbly.
YIELD: 18 muffins
APPLEBEE'S BOURBON STREET STEAK
~Shared by Barbara, Chula Vista, CA
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
Source: Don't remember where I got this recipe.
POMMES BRISTOL
~Shared by Larry Holmes, Toronto, Canada
1/2 cup sugar
1 1/4 cups water
1 teaspoon vanilla extract
4 large apples, peeled, cored and sliced
3 oranges
Caramel:
1/3 cup water
1/3 cup sugar
Put the sugar and water in saucepan with the vanilla extract and let the sugar dissolve slowly over gentle heat. When dissolved, increase he heat slightly and simmer until a fairly thick syrup forms.
Add the apples to the pan. Simmer very gently for about 10 minutes or until tender, taking care that the apples do not break up. Remove from the heat, cover with a lid until quire cold; the apples should be transparent.
Meanwhile, remove the rind from one of the oranges with a sharp knife and cut into thin matchsticks strips. Put in a small pan of water, baring to the boil and simmer for 5 minutes. Drain and refresh under sold running water; set aside.
Remove the pith from the oranges and slice into rounds. discard seeds\
Put the apples and syrup into a large serving bowl or divide among individual bowls. Arrange the orange rounds on top.
To prepare caramel, put the sugar and water in a saucepan and let the sugar dissolve slowly over gentle heat. When dissolved, increase the heat and foil until the syrup turns a rich-brown, caramel color. Pour into a greased pan and leave to set. Crush with a pestle, wooded mallet or rolling pen and sprinkle over the oranges with the orange rind strips. Chill in the refrigerator for a least 3 hours before serving.
SEAFOOD SALAD
~Shared by Treva, NC
1 pound small shrimp, cooked
1 pound backfin crabmeat or imitation crabmeat
One half cup small black olives
2 ripe tomatoes, chopped
One half cup celery, chopped
One half pound small shells pasta, cooked and cooled
One half cup mayonnaise
One half cup plain yogurt
1 cup chili sauce
Combine first 6 ingredients in a large bowl and toss. Chill until ready to serve. Combine last 3 ingredients and whisk together. Just before serving, place salad on individual serving plates and scoop a desired amount of dressing on top of salad. Toss and serve cold.
The Skinny: Use low fat mayo and yogurt.
BARBECUE STYLE CHICKEN WINGS
~Shared by Chris M., NM
1-1/2 lb. chicken wings
1/2 c. ketchup
1/4 c. finely chopped onion
1 tbsp. honey
1 tbsp. vinegar
1 clove garlic, minced
Rinse chicken; pat dry. Discard and cut off wing tip. Cut each wing at joint to make two pieces. Place in a 13 x 9 x 2 inch baking pan in a layer. Bake in oven on 375 degrees for 20 minutes. Drain fat from baking pan. For sauce, combine remaining ingredients. Brush wings with sauce. Bake 10 minutes. Turn wings over; brush again with sauce. Bake for 5 to 10 minutes or until chicken is tender.
Makes 16.
Source: from Abby’s Kitchen
SOUTHERN-STYLE CORNBREAD
~Shared by Larry J., Spring Hill, TN
Ingredients
1 box Jiffy Corn muffin Mix
1 large egg, beaten
1 16 oz (2 cups) Sour Cream
1 stick (1/2 cup) Margarine or butter, melted
1 14 oz. can Cream-style Corn
Method
Preheat oven to 375 degrees. Mix all ingredients together and spread the batter into a greased rectangular pan. Bake for 30 to 40 minutes or until brown on the top. When you insert a toothpick, make sure it comes out clean.
Number of Servings: 4-6
SANTA FE STEW
~Shared by Treva, NC
2 tablespoons vegetable oil
1 lean beef roast (about 2 to 3 pounds), cut into 1/2-inch cubes
2 medium onions, sliced
1 can (10 ounces) tomatoes with jalapeños* or 1 can (16 ounces) tomatoes, cut up, liquid reserved
1 can (15 ounces) pinto beans, rinsed and drained
2 cans (4 ounces each) chopped green chilies
1 can (10-1/2 ounces) condensed beef broth
1 tablespoon sugar
1 garlic clove, minced
1 to 2 teaspoons ground cumin
1 green pepper, chopped
1 cup water
Salt to taste
Shredded Monterey Jack cheese
In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except cheese; bring to a boil. Reduce heat; simmer 1-1/2 hours or until meat is tender. Serve in bowls topped with cheese. (*Look for tomatoes with jalapenos in ethnic food section of your grocery store.)
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 251 calories, 8 g fat (2 g saturated fat), 52 mg cholesterol, 565 mg sodium, 18 g carbohydrate, 4 g fiber, 27 g protein.
Source: Country Woman
BURRITO PIE
~Shared by Ann, Mims, FL
"Ground beef, refried beans and tomatoes are combined with chiles and taco sauce, then layered in a casserole with tortillas and cheese, and baked."
Ingredients:
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Source: AllRecipes.com
VIENNESE BEEF GOULASH
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2½ lbs beef chuck, trimmed of excess fat
2 lbs onions diced (7 medium onions)
1 clove garlic finely chopped
1 T vegetable oil
¼ C red wine vinegar
2 T paprika
1 bay leaf
½ t ground marjoram
½ t ground caraway
3-4 C beef stock
Cut beef into 1" cubes. Brown meat in oil in batches to avoid overcrowding. Remove to bowl & set aside.
Saute onions & garlic until limp; add more oil if necessary.
Add vinegar, stirring to deglaze pan.
Add remaining ingredients & stir to blend.
Heat to a boil; then reduce to a simmer & cover.
Cook 3-4 hours until very tender, adding beef stock as needed.
Remove bay leaf & serve.
Makes 10-12 servings
Note: Very good with Spaztel or noodle & a dollop of sour cream on top.
BABY BACK RIBS
~Shared by Treva, NC
2 racks baby back ribs (about 2 1/2 pounds)
1 recipe Bourbon Barbecue Sauce, recipe follows
Preheat oven to 350 degrees F.
Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
Bourbon Barbeque Sauce:
1/2 cup steak sauce
1/2 cup bourbon or good dark beer
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
1 teaspoon regular or grainy Dijon mustard
2 pinches red pepper flakes
Kosher salt
Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
Yield: about 1 & 1/2 cups
BACON CHEESEBURGER MEAT LOAF
~Shared by Carol, Tupper Lake, NY
Paula Deen made this Sunday morning. I made it for dinner Sunday night! It was a hit and is a definite keeper!!
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 8-oz pkg sharp Cheddar, grated
2 eggs, lightly beaten
1/4 c. bread crumbs, toasted
1/4 c. mayonnaise
1 tbs Worcestershire sauce
1/4 tsp salt
1/4 tsp ground black pepper
1/3 c. ketchup
2 tbs prepared mustard
1 3-oz can French fried onions
Preheat oven to 350° F.
In a large bowl, combine the ground chick and the next 8 ingredients, mixing well.
In a large bowl, combine the ketchup and mustard. Stir 1/4 c. ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 x 5 x 3 inch loaf pan or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over the loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes or until meat is no longer pink.
I used Tastefully Simple Merlot Sauce in place of the Worcestershire sauce.
MUSTARD GLAZED CORNED BEEF
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1/2 cup light corn syrup
2 teaspoons prepared yellow mustard, or to taste
Preheat the oven to 350 degrees F (175 degrees C).
Place the corned beef brisket into a Dutch oven, and season with pickling spice. Fill with enough water to cover the roast, and place the lid on.
Bake for 2 1/2 hours in the preheated oven. Then, remove it from the Dutch oven and place on a broiler pan. Preheat the oven's broiler.
While the meat is roasting, mix together the corn syrup and mustard in a small saucepan. Bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
Spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.
CARAMEL CASHEW CHEESECAKE
~Shared by Doe, Oliver, B.C.
Preheat 325 10” springform pan, greased
Crust-
18 oz white cake mix
3/4 c finely chopped roasted, unsalted cashews
1/3 c butter, melted
1 egg
Filling-
750g-1 1/2 lbs cream cheese, softened
1 c sugar
4 eggs
1/4 c-35% whipping cream
2 tsp vanilla
Topping-
1 c sugar
3 tbsp water
2/3 c 35% whipping cream
1 c roasted, unsalted cashews, coarsely chopped
Crust-
In lg bowl, combine cake mix, cashews, melted butter & egg. Beat on low speed for 1 min until soft, moist dough forms. Press evenly over bottom and 1 1/2”up sides of prepped pans. Chill while preparing filling.
Filling-
In lg bowl beat cream cheese & sugar on med until smooth. Add eggs, 1 at a time, beating well after each addition. Add cream & vanilla, beating just until blended. Pour filling into prepped crust. Bake for 70-80 mins or just until edges are set & the center has a slight jiggle to it. Run knife around edge of pan to loosen cake. Cool totally on rack.
Topping-
In pot over low heat, heat sugar & water, stirring constantly until sugar dissolves. Increase heat to med high & boil, swirling the pan often until the mix turns amber, about 10 mins. Carefully add cream (mix will bubble up). Bring to a simmer stirring until smooth. Take from heat. Stir in cashews. Cool to lukewarm.
Carefully spoon topping over cheesecake. Chill overnight or up to 3 days before serving. Let stand at room temp before cutting. Store chilled. The topping looks amazing but the taste of this cake is so good that it works plain. The filling puffs during baking & settles on cooling.
Don’t overbeat cheesecake fillings. This will cause them to crack.
Variation- Omit topping. Serve with a drizzle of caramel or chocolate sauce.
SWEET POTATO CHOWDER
~Shared by Treva, NC
2 tablespoons cooking oil
1 large onion, chopped
1 teaspoon red curry paste or 2 to 3 teaspoons curry powder
2 cloves garlic, minced
3 pounds sweet potatoes (5 to 6 large), peeled and cut into 3/4-inch pieces
2 14-ounce cans chicken broth
1 14-ounce can unsweetened coconut milk
1 2-inch piece fresh lemongrass or 1 teaspoon finely shredded lemon peel
2 teaspoons grated fresh ginger (optional)
1/4 teaspoon ground white pepper
1/8 teaspoon salt
1. In a 4-quart Dutch oven, heat oil over medium heat. Add onion; cook for 3 minutes, stirring occasionally. Add curry paste and garlic; cook for 3 to 5 minutes or until onion is tender, stirring occasionally. Stir in sweet potato, chicken broth, coconut milk, lemongrass, and, if desired, ginger.
2. Bring mixture to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until sweet potato is tender. Cool slightly. Discard lemongrass.
3. Transfer half of the potato mixture (about 4 cups) in small batches to a blender or food processor. Cover and blend or process until smooth. Return pureed mixture to the remaining mixture in Dutch oven. Stir in white pepper and salt. Heat through.
Makes 10 servings.
Make-Ahead Tip: Prepare and blend chowder as directed. Transfer to an airtight container and chill for up to 24 hours. To reheat, transfer to a Dutch oven. Cover and cook until heated through.
Nutrition Facts
Nutrition facts per serving: Calories 235 Total Fat (g) 11 Saturated Fat (g) 7 Cholesterol (mg) 0 Sodium (mg) 385 Carbohydrate (g) 31 Fiber (g) 4 Protein (g) 5
*Percent Daily Values are base on a 2,000 calorie diet
Source: Better Homes & Garden
TACO LASAGNA
~Shared by Linda H., Rosharon, TX
Excellent!!!
2 pounds ground beef
2 packages (1.25 ounces each) taco seasoning mix (or 8 Tablespoons)
4 cloves pressed garlic
½ teaspoon cayenne pepper
1 Tablespoon cornmeal
1-1/2 cups water
2 packages corn tortillas (10 to 12 each)
1 jar (24 ounces) salsa
1 cup sliced green onions (1 bunch of green onions - about ¾ cup)
16 ounces sour cream mixed with 1 Tablespoons chili powder
3 cups shredded Monterey Jack cheese, divided
3 cups shredded Cheddar cheese, divided
Preheat oven to 375 degree's. In large saucepan, cook beef until brown and drain well. Add taco seasoning, garlic, cayenne pepper, and water. Simmer uncovered for 10 minutes.
Set aside. Light grease sides and bottom 9"x 13" pan. Place 6 tortillas in bottom of pan overlapping and extending up edges slightly.
Layer in the following order:
1 cup salsa
½ of meat mixture (about 2 cups)
½ cup green onions
1 cup sour cream mixture
2 cups combined cheese
Repeat starting again with 6 tortillas, salsa, meat, green onions, sour cream, and 2 cups of cheese. Place 6 tortillas and remaining salsa on top. Bake for 40 minutes. Remove and sprinkle with remaining cheese. Bake an additional 10 minutes or until cheese is melted. Let stand 10 minutes before serving.
Yield: 10 to 12 servings
QUICK CAJUN SHRIMP
~Shared by Johnny, LA
1/2 c. olive oil
2 T. Cajun seasoning
2 T. lemon juice
2 T. fresh parsley, chopped
1 T. honey
1 T. soy sauce
1/8 t. cayenne pepper
1 lb. uncooked large shrimp, cleaned
cooked spaghetti
Garnish: grated Parmesan cheese
Combine first 7 ingredients in an ungreased 13"x9" baking pan. Add shrimp; toss to coat. Bake at 450 degrees for 8 to 10 minutes, until shrimp turn pink. Toss shrimp and pan juices and serve over hot cooked spaghetti. Sprinkle with Parmesan cheese.
Serves 4.
JAVA CREAM PUFFS
~Submitted by Treva, NC
These fun and fancy goodies have chopped pecans in the puffs and mouth-watering mocha cream filling.
1/2 cup water
1/4 cup butter, cubed
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1/4 cup finely chopped pecans
MOCHA CREAM FILLING:
1/2 cup strong brewed coffee
24 large marshmallows
1-1/2 cups heavy whipping cream
1/4 cup hot fudge ice cream topping, warmed
In a large saucepan, bring water, butter and salt to a boil.. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Remove from the heat. Transfer to a bowl; cover and chill just until thickened. In a large mixing bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping.
Yield: 8 servings
Source: Taste of Home
FIRE AND ICE TOMATOES
~Shared by Patricia, Charlevoix, MI
6 large tomatoes, peeled
1 large green bell pepper, cut in strips
1 medium red onion, sliced in rings
3/4 cup cider or white vinegar
11/2 teaspoons celery salt
1/2 teaspoon black pepper
1 tablespoon plus 1 tsp sugar
11/2 teaspoons mustard seed
1/8 teaspoon red pepper, (cayenne)
1/4 cup cold water
Cut the cores from tomatoes and cut each in 4 to 6 wedges. Place with green pepper and onion in a large bowl. Combine remaining ingredients in a saucepan and bring to boil. Immediately pour over the vegetables. Chill for at least 2 hours, turning occasionally. Serve cold.
Makes 2 quarts.
BANANA CAKE
~Shared by Larry J., Spring Hill, TN
Don't let it scare your dieting plans.
INGREDIENTS:
1 cup ripe bananas (3 medium sized)
3/4 cup oil
1/2 cup sugar
1 (18-1/2 ounce) box yellow cake mix
5 eggs
1 teaspoon vanilla
3 tablespoons brown sugar
1/2 cup chopped pecans
1 teaspoon cinnamon
TO PREPARE:
Put bananas and oil in blender and liquefy. Add this mixture and sugar to cake mix. Beat thoroughly in electric mixer. Add eggs one at a time, beating well after each addition. Add vanilla. Combine brown sugar, pecans and cinnamon. Pour half of batter into greased and floured bundt pan. Sprinkle sugar, nuts and cinnamon mixture over batter. Pour remaining batter into pan. Bake at 350 degrees for about 1 hour.
SERVES: 10 - 12
Source: "River Road Recipes II...A Second Helping"
BIG BATCH SAUSAGE-CHEESE BALLS
~Submitted by Treva, NC
These little appetizers make a big hit with any crowd.
Prep Time: 20 min
Start to Finish: 45 min
Makes: 7 1/2 dozen appetizers
INGREDIENTS
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes
Barbecue sauce, hot sauce or chili sauce, if desired
DIRECTIONS
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping. High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.
Nutrition Information
1 Serving: Calories 45 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 130 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 3 g
Exchanges: 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead Tip Want to make these savory cheese balls ahead? Your options are many!
You can: Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Success
It's true. You don't need to cook the sausage before using it when making this recipe.
CREAMY PECAN CANDY
~Shared by Jim D., WA State
This delicious candy melts in your mouth!
Ingredients
4 cups granulated sugar
2 cans evaporated milk
1 stick of margarine
1 1/2 cups chopped pecans
Directions
Combine sugar and evaporated milk in a large pot and mix until sugar melts. Put the pot on the stove on high heat. When mixture begins to boil lower heat for 10 minutes, stirring so mixture does not stick. After 10 minutes, add margarine. When mixture begins to boil again, time for another 10 minutes, stirring constantly. Then, add pecans. This is when you really have to stir. Cook for another 10 minutes. You can then test, by dropping a few drops into a cup of cold water. When the mixture forms a ball, pour into a greased (with margarine) pan and let cool. Mixture should set in about 5 minutes. Cut into desired size squares.
I usually get about 30 pieces. Enjoy.
COCONUT CRUNCH DELIGHT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1/4 cup butter, melted (4 tablespoons)
1/2 cup almond flour (about 1.5 ounces)
1/2 cup unsweetened coconut (about 1.25 ounces)
1/2 cup slivered almonds (2 ounces)
1/4 cup granular Splenda 1 small package sugar free instant vanilla pudding mix
1 cup heavy cream
1/2 cup water
In a small bowl, mix the melted butter, almond flour, coconut, almonds and Splenda until crumbly. Press lightly into a greased 8x8" baking pan. Bake at 325º about 10-15 minutes, stirring often, until golden brown. Check it often so that it doesn't get too dark or burnt. Cool, then press half of mixture in bottom of the same baking pan. The mixture will remain crumbly so you're really only spreading it over the bottom. Meanwhile, pour cream and water into a medium bowl. Add pudding mix and whisk briskly until smooth and thick. Drop by big spoonfuls over the "crust", then spread gently to cover crust trying not to disturb the crumbs too much. Once you've got the pudding somewhat spread over the surface of the crust, it will be easier to spread. Sprinkle the remaining crumb mixture over the pudding.
Cover and chill several hours before serving, if you can wait that long!
Click if you have a submission for the Reader Recipe
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VEGETABLES WITH A TOUCH OF LEMON
~Shared by Treva, NC
This heart-healthy sauce uses tangy lemon juice, fragrant herbs, and a small amount of oil.
1/2 small head cauliflower, cut into florets
2 cups broccoli, cut into florets
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons fresh parsley, chopped
Steam broccoli and cauliflower until tender (about 10 minutes).
In a small saucepan, mix the lemon juice, oil, and garlic, and cook over low heat for 2 or 3 minutes.
Put the vegetables in a serving dish. Pour the lemon sauce over the vegetables. Garnish with parsley.
Yield: 6 servings--Serving size: 1/2 cup
Each serving provides: Calories: 22; Total fat: 2 g; Saturated fat: Less than 1 g; Cholesterol: 0 mg; Sodium: 7 mg; Calcium: 10 mg; Iron: Less than 1 mg
MUSHROOM MEATLOAF
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1-1/2 pounds 95-percent-lean ground beef or ground turkey
- 2 cups very finely chopped fresh mushrooms
- 3/4 cup very finely chopped onion
- 3/4 cup quick-cooking (1-minute) oats
- 8-ounce can tomato sauce with roasted garlic or Italian herbs
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
DIRECTIONS
Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.
Nutritional Information Per Serving (1/8 of recipe): Calories: 160, Carbohydrate: 9 g, Cholesterol: 45 mg, Fat: 4.4 g, Saturated Fat: 1.6 g, Fiber: 1.7 g, Protein: 20 g, Sodium: 399 mg, Calcium: 18 mg
Diabetic Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
Source: "Secrets of Good-Carb Low-Carb Living"
BLUEBERRIES WITH MINTED GOAT CHEESE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Note: Banon or Montrachet goat cheese would be an excellent choice for this recipe. If preferred, low-fat or fat-free cream cheese can be substituted for the goat cheese.
INGREDIENTS
- 4 ounces mild goat cheese
- 1 tablespoon finely chopped mint leaves
- 1 cup fresh, or frozen, thawed blueberries, divided
- 4 pieces luncheon-size lavosh (5-inch)
DIRECTIONS
Mix cheese and mint in small bowl until smooth; refrigerate 3 to 4 hours for flavors to blend. Shape cheese into flattened round on small, oven-proof serving plate.
Bake cheese at 350 degrees F. until warm and slightly softened, 5 to 10 minutes.
Process 1/2 cup blueberries in food processor or blender until smooth. Spoon puree around cheese; sprinkle remaining 1/2 cup blueberries over and around cheese. Serve with lavosh.
Nutritional Information Per Serving (1/4 of recipe): Calories: 145, Fat: 4.6 g, Cholesterol: 13 mg, Sodium: 147 mg, Protein: 6.8 g, Carbohydrate: 11/3 g
Diabetic Exchanges: 1 Fruit, 1-1/2 Meat
Source: "1,001 Delicious Desserts for People with Diabetes"
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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TERIYAKI TURKEY BURGERS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
Burger Mixture:
- 1-1/4 cups sliced fresh mushrooms
- 1/2 cup sliced scallions
- 1/2 cup chopped red bell pepper
- 1-1/4 pounds 95% lean ground turkey
- 3 tablespoons light (reduced-sodium teriyaki sauce)
- 1/4 teaspoon ground black pepper
Rest of recipe:
- 6 canned pineapple rings (optional)
- 1/4 cup plus 2 tablespoons nonfat or light mayonnaise
- 1 tablespoon Chinese or honey mustard
- 6 light wheat or multi-grain burger buns
- 6 slices red onion
- 6 lettuce leaves
DIRECTIONS
Place the mushrooms, scallions, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped. Place the vegetables, ground turkey, teriyaki sauce, and black pepper in a medium bowl and mix thoroughly. Shape the mixture into six 4-inch patties.
Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.) Alternatively, coat a large nonstick skillet or griddle with nonstick cooking spray and cook the burgers over medium heat for about 5 minutes per side.
If desired, brush the pineapple slices with a little teriyaki sauce and grill or broil for a minute or two on each side, until lightly browned.
To assemble the burgers, place the mayonnaise and mustard in a small bowl and stir to mix well. Spread some of the mayonnaise mixture on each bun. Place each burger in a bun and top with some of the onion, lettuce, and if desired, a pineapple slice. Serve hot.
Nutritional Information Per Serving (1/6 of recipe): Calories: 243, Carbohydrate: 29 g, Cholesterol: 50 mg, Fat: 5 g, Saturated Fat: 1.7 g, Fiber: 6.6 g, Protein: 24 g, Sodium: 594 mg, Calcium: 61 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
CHILI-CRUSTED HALIBUT WITH BLACK BEAN SALSA
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Serving Size: 4 ounces fish with 1/3 cup salsa
INGREDIENTS
- 1-1/2 teaspoon no-salt chili powder blend
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 6 (4 ounce) halibut steaks (3/4-to 1-inch thick)
- 1 tablespoon fresh lime juice - Vegetable oil cooking spray
Salsa Ingredients:
- 1 (15 ounce) can black beans, drained and rinsed
- 2/3 cup chunky tomato salsa
- 2 tablespoons chopped green onion
- 2 tablespoons chopped fresh cilantro
DIRECTIONS
In a small bowl, combine chili powder, cumin, and cayenne. Mix well. Place halibut on a large plate. Brush both sides of fish with lime juice and sprinkle both sides with chili powder mixture. Let stand at room temperature for 10 minutes.
Meanwhile, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.
In a medium bowl, combine black beans, salsa, green onion, and cilantro, and mix well. Set aside.
Place fish on the grill, cover the grill and cook for 10 to 14 minutes or until fish is opaque and flakes easily with a fork, turning once. Serve bean salsa with fish. Garnish with fresh cilantro.
Note: To broil halibut, place on a broiler pan and broil 4 to 6 inches from heat 10 to 14 minutes or until fish flakes easily with a fork, turning once.
Nutritional Information Per Serving: Glycemic Index: 20, Glycemic Load: 2, Calories: 175, Protein: 31 g, Carbohydrate: 10 g, Dietary Fiber: 4 g, Fat: 4 g, Cholesterol: 55 mg, Sodium: 62 mg
Exchanges: 4 Very Lean Meat, 1/2 Starch, 1/2 Vegetable
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
GREEN BEANS WITH TOMATOES AND HERBS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, minced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon minced basil
- 1 teaspoon minced oregano
- 1 pound trimmed green beans
- Salt and pepper to taste
DIRECTIONS
In a medium skillet over medium heat, heat the oil. Add the garlic and onion and saute for 5 minutes. Add the tomatoes, basil, and oregano. Cook for 2 minutes.
Add the green beans. Cover and cook for 6 minutes. Season with salt and pepper.
Nutritional Information Per Serving (About 3/4 cup): Calories: 113, Fat: 4 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrate: 18 g, Dietary Fiber: 6 g, Sugars: 8 g, Protein: 4 g
Diabetic Exchanges: 3 Vegetable, 1 Fat
Source: "The Diabetes Food and Nutrition Bible"
CHOCOLATE-ALMOND PIECRUST
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- 3/4 cup chocolate graham cracker crumbs
- Sugar substitute equal to 3 tablespoons sugar
- 1-1/2 tablespoons melted margarine or butter
- 1-1/2 teaspoons fat-free egg substitute
DIRECTIONS
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well. Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Nutritional Information Per Serving (1/8 of recipe): Calories: 109, Carbohydrate: 13 g, Cholesterol: 0 mg, Fat: 5.8 g, Fiber: 1 g, Protein: 2.1 g, Sodium: 89 mg, Calcium: 18 mg
Diabetic Exchanges: 1 Carbohydrate, 1 Fat
Source: "Diabetic Dream Desserts"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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LENTEN SUPPERS
Orzo and Vegetable Stew
~Shared by Dorine H., Newark, DE
(c) Dorine Houston 2009, all rights reserved
Lent is here again, and many are looking for ways to keep the Lenten disciplines without living on stewed salt cod or tuna noodle casserole for the next 40 days. Certainly there is nothing wrong with either dish; just not all the time! Try this egg dish for two this season.
1 T. olive oil
2 carrots, cut into matchsticks
3 leeks, cut into matchsticks
2 cloves garlic, minced
1 quart vegetable or fish broth --or--
1 quart water plus 1/4 cup tiny dried Chinese shrimp
3/4 cup dry orzo Pinch dry whole thyme
1/2 tsp. smoked sweet Spanish paprika Pinch saffron
3 oz. freshly grated pecorino romano or locatelli
Salt and freshly ground black pepper to taste
4 eggs
Drizzle of extra virgin olive oil
Chopped fresh flat-leaf parsley
Heat the oil in a heavy-bottomed saucepan and add the carrots, leeks and garlic. Saute to taste, at least until tender. They will be better if caramelized, but take great care not to let the leeks burn; they burn easily.
Add broth or water and dried shrimp; bring to the boil. Add orzo and cook 10 minutes.
Remove from heat and stir in thyme, paprika, pepper and cheese. Taste before adding salt; you will surely need none if you use the dried shrimp (and may not want to use them if concerned about sodium content) and may not need additional salt f you find the cheese adds enough umami for you.
Carefully break the 4 eggs onto the surface and set the pan back on the burner. If it is electric, it retains enough heat, but if it is gas, you may want to turn it back on to low. Cover and let rest 1-2 minutes to poach eggs to taste. They are best if very runny since when you eat the dish, you can break the yolk into the broth.
Gently serve in 2 soup plates, taking care not to break the eggs and to have them sitting on top. Sprinkle with the parsley and serve immediately.
Serve 2.
If you want to make a complete meal, serve mixed green salad and have seasonal fruit such as bananas, oranges or apples for dessert.
SEAFOOD STEW
~Shared by Jim D., WA State
Makes 2 servings, 1 3/4 cups each
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
½ teaspoon dried thyme
½ teaspoon fennel seed
¼ teaspoon salt
¼ teaspoon freshly ground pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
¼ cup vegetable broth
4 ounces green beans, cut into 1-inch pieces
4 ounces bay scallops, tough muscle removed
4 ounces small shrimp (41-50 per pound), peeled and deveined
Instructions
1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
Tips
Ingredient note: Literally the dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at
tienda.com. It will keep in an airtight container for several years.
Nutrition Information
Per serving: 219 calories; 6 g fat (1 g sat, 4 g mono); 103 mg cholesterol; 19 g carbohydrate; 22 g protein; 5 g fiber; 585 mg sodium; 480 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Selenium (43% dv), Vitamin A (25% dv), Iron (20% dv), Magnesium (15% dv).
1 Carbohydrate Serving
Exchanges: 3 vegetable, 3 very lean meat, 1 fat
Source: EatingWell.com
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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EASY CLAM CHOWDER
I thought Jim D. in WA State would enjoy this easy chowder.
1 can (14.5 ounces) diced potatoes, drained
1 can (10.5 ounces) cream of celery soup, condensed
1 can (10.75 ounces) cream of potato soup, condensed
1 can (6.5 ounces) minced clams, with liquid
¼ cup dried minced onion
2 ½ cups half-and-half
1 teaspoon pepper
In a 3-quart pan, combine all ingredients. Simmer over medium heat without boiling, stirring occasionally until hot and onions are reconstituted.
Makes 6 – 8 servings
Source: 101 Things To Do With Canned Soup by Donna Kelly and Stephanie Ashcraft
IRISH OYSTER SOUP
2 large potatoes, unpeeled
3 tablespoons butter
1/4 pound salt pork, diced
4 cups milk
1 bouquet garni (a bay leaf and green herbs tied together)
Salt and pepper
36 fresh shucked oysters, juice reserved
Parsley for garnish
Cook the potatoes in boiling salted water until just tender.
Meanwhile, bring the milk to a boil, remove from heat, dunk in the bouquet garni, and let infuse. Saute the diced salt pork in a little butter over low heat until it is just cooked through.
When the potatoes are done, peel and mash, then whip in the hot herbed milk. When the salt pork is tender, add the pieces, drained of their grease. Season to taste. Bring to a boil, stirring constantly, then add the oysters with their liquid. Simmer for a few minutes. Taste for seasoning and stir in remaining butter.
Serve at once, garnished with chopped parsley.
CHICKEN NUT PUFFS
WW Recipe
1 Point Per Serving
1 1/2 c cooked chicken breast cubes -- finely chopped
1/2 c chopped almonds -- toasted
1 c chicken broth
1/2 c vegetable oil
2 tsp Worcestershire sauce
1 tbsp dried parsley
1 tsp seasoned salt
1 tsp celery seed
1/8 tsp cayenne pepper
1 c all-purpose flour
4 eggs
Combine the chicken and almonds; set aside. In large saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one a time, beating well after each addition. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450 for 12-14 minutes or until brown. Serve warm. To Make Ahead: Prepare as directed but do not bake. Freeze mounds on baking sheets about 1 hour or till solid. Remove from foil and place in a freezer container. Freeze up to 1 month. To bake, place on baking sheet lined with greased foil. Bake in a 400º oven about 18 minutes or till golden brown.
Serving Size: 72
Per serving: 34 Calories; 2g Fat (65% calories from fat); 1g Protein; 2g Carbohydrate; 12mg Cholesterol; 50mg Sodium
LINGUINE WITH GARLIC SAUCE
12 ounces uncooked linguine
½ pound sliced bacon, diced
5 cups fresh baby spinach
½ cup chopped onion
½ teaspoon minced garlic
1-¼ cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon pepper
½ cup pine nuts
Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remover to paper towels; drain, reserving 1 tablespoon drippings.
In the drippings, sauté the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.
Yield: 4 – 6 servings
Source: Taste of Home
HONEY FRUIT SALAD
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple chunks, drained
1 cup green grapes
1 cup halved fresh strawberries
1 medium firm banana, sliced
3 tablespoons honey
2 teaspoons lime juice
¼ teaspoon grated lime peel
¼ teaspoon vanilla extract
¼ teaspoon poppy seeds
Fresh mint, optional
In a large bowl, combine fruit. In a small bowl, combine the honey, lime juice, peel and vanilla. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds. Garnish with mint, if desired.
Yield: 4 servings
Source: Taste of Home
GRILLED FLANK STEAK WITH GORGONZOLA CREAM SAUCE AND ASPARAGUS
1 tablespoon salted butter, plus 1 stick slightly softened
1 shallot, minced
1 cup heavy cream
¼ pound gorgonzola cheese, crumbled
Kosher salt and freshly ground pepper
1 ½ pounds flank steak
2 tablespoons olive oil
1 tablespoon sugar
¼ cup paprika
¼ teaspoon onion powder
2 pounds large asparagus, trimmed
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and cook until tender, about 1 minute. Add the heavy cream and simmer until reduced by half. Whisk in the gorgonzola until it melts. Season with salt and pepper and keep warm.
Heat a grill pan over medium heat. Brush the steak lightly with 1 tablespoon olive oil and season liberally with salt and pepper. Grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Remove from the heat and cover with foil. Let the steak rest for 5 minutes before slicing.
Meanwhile, combine the sugar, paprika and onion powder in a small bowl. Reserve 4 teaspoons and store the rest in an airtight container. (Seasoning will keep in the pantry for up to 6 months.) Mix the stick of softened butter with 3 teaspoons of the seasoning in a small bowl; cover and refrigerate.
Toss the asparagus with the remaining 1 tablespoon barbecue seasoning mix and 1 tablespoon olive oil; add salt and pepper to taste. Cook the asparagus in a grill pan over medium heat until tender, turning once, about 6 minutes total. Reserve 4 stalks for the sushi.
Reserve a quarter of the steak for the sushi; cut the rest into 1/8-inch thick slices. Top with the gorgonzola cream sauce, reserving about ½ cup for sushi, and serve with asparagus and some of the barbecue butter.
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A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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