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A
to Z
Recipes
October 25, 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.
The good Lord has blessed us with some rain this week as well as some
relatively cooler temperatures. We had some upper 80's and low 90's but
the evenings were down to the 60's... quite a blessing, indeed!
Just a quick reminder... no recent issues, new
graphics, or recent archives may be viewed from the
a2z web site.
Everything should be back to normal in another week or so.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But... some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
I am extremely grateful to the following for
helping
defray a2z's October expenses recently:
Nancy, Niceville, FL
The current Monthly Theme topic is announced is "Fabulous Fall Favorites".
It ends next Saturday, October 31st, so get your recipes to me.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
If you're in the mood for dozens of tasty recipes, and maybe a little
something to make you think and laugh, then you've come to the right place,
folks. Thanks to all who helped make it possible.
We'll see you here again on Wednesday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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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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A successful
person is one who can lay a firm foundation with the bricks that others
throw at him or her.
~ David Brinkley
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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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Daddy's
Poem
~Shared by Jim E., WA
Her hair was up in a pony tail,
Her favorite dress tied with a bow.
Today was Daddy's Day at school,
And she couldn't wait to go.
But her mommy tried to tell her,
That she probably should stay home.
Why the kids might not understand,
If she went to school alone.
But she was not afraid;
She knew just what to say.
What to tell her classmates
Of why he wasn't there today.
But still her mother worried
for her to face this day alone.
And that was why once again,
She tried to keep her daughter home.
But the little girl went to school
Eager to tell them all.
About a dad she never sees
A dad who never calls.
There were daddies along the back wall,
For everyone to meet.
Children squirming impatiently,
Anxious in their seats
One by one the teacher called
A student from the class.
To introduce their daddy,
As seconds slowly passed.
At last the teacher called her name,
Every child turned to stare.
Each of them was searching,
For a man who wasn't there.
'Where's her daddy at?'
She heard a boy call out.
'She probably doesn't have one,'
Another student dared to shout.
And from somewhere near the back,
She heard a daddy say,
'Looks like another deadbeat dad,
Too busy to waste his day.'
The words did not offend her,
As she smiled up at her Mom.
And looked back at her teacher,
Who told her to go on.
And with hands behind her back,
Slowly she began to speak.
And out from the mouth of a child,
Came words incredibly unique.
'My Daddy couldn't be here,
Because he lives so far away.
But I know he wishes he could be,
Since this is such a special day.
And though you cannot meet him,
I wanted you to know
All about my daddy,
And how much he loves me so.
He loved to tell me stories
He taught me to ride my bike.
He surprised me with pink roses,
And taught me to fly a kite.
We used to share fudge sundaes,
And ice cream in a cone.
And though you cannot see him..
I'm not standing here alone.
'Cause my daddy's always with me,
Even though we are apart
I know because he told me,
He'll forever be in my heart'
With that, her little hand reached up,
And lay across her chest.
Feeling her own heartbeat,
Beneath her favorite dress.
And from somewhere in the crowd of dads,
Her mother stood in tears
Proudly watching her daughter,
Who was wise beyond her years.
For she stood up for the love
Of a man not in her life.
Doing what was best for her,
Doing what was right.
And when she dropped her hand back down,
Staring straight into the crowd.
She finished with a voice so soft,
But its message clear and loud.
'I love my daddy very much,
He's my shining star.
And if he could, he'd be here,
But heaven's just too far.
You see he is a soldier
And died just this past year
When a roadside bomb hit his convoy
And taught brave men to fear.
But sometimes when I close my eyes,
It's like he never went away.'
And then she closed her eyes,
And saw him there that day.
And to her mother's amazement,
She witnessed with surprise
A room full of daddies and children,
All starting to close their eyes.
Who knows what they saw before them,
Who knows what they felt inside.
Perhaps for merely a second,
They saw him at her side.
'I know you're with me Daddy,'
To the silence she called out
And what happened next made believers
Of those once filled with doubt.
Not one in that room could explain it,
For each of their eyes had been closed.
But there on the desk beside her,
Was a fragrant long-stemmed pink rose.
And a child was blessed,
If only for a moment,
By the love of her shining star.
And given the gift of believing
That heaven is never too far.
(Author unknown)
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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~Shared
by Ann S., Mims, FL
Pumpkin Carving Tips - How to Carve a Pumpkin for a
Jack-o'-lantern
Your jack-o'-lantern can also be an air freshener.
© By Peggy Trowbridge Filippone, About.com
Jack-o'-lantern Tips
• Do not eat a pumpkin that has been carved as a jack-o'-lantern.
• Choose a large pumpkin. The larger the pumpkin, the easier it is to
carve. Avoid any pumpkins with bruises or moldy stems as they will
spoil much faster. Pumpkins with a lighter color tend to be softer and
easier to carve.
• When cutting out the top, place the knife at a 45 degree angle so the
the lid will have a place to rest when you replace it. If you cut
straight down, the lid will fall through.
• When cleaning the pumpkin, save the seeds. Toasted pumpkin seeds make
a healthy as well as tasty snack. Use a large, heavy metal serving
spoon or ice cream scoop to scrape the insides. If you will be lighting
the pumpkin, the back wall should be scraped as smooth as possible
since this is where the light will be reflected. A 1-inch thickness of
the pumpkin wall is optimum.
• For longer life, soak the cleaned pumpkin a couple of hours in a
bleach water solution of 1 teaspoon bleach to 1 gallon of water. Dry
thoroughly, then rub inside and out, including all cut edges, with
vegetable oil or petroleum jelly to prevent shriveling. If the pumpkin
begins to shrivel, repeat the process. The soaking time will depend
upon how dried out the pumpkin has become.
• Beginners should select a simple, bold pattern. Once you master the
simple patterns, you can move on to something more difficult.
• Print out or draw the pattern on a piece of paper. Use small sharp
scissors or a razor knife to cut out the areas you will be carving into
the pumpkin. Tape the template onto the pumpkin and use a marker to
trace the carving lines. Cutting slits in the paper will help it to
conform to the round surface.
• As an alternative, you can tape the outline to the pumpkin and use a
nail or large pushpin to score the carving lines onto the pumpkin.
Connect the dots as you carve.
• A long serrated knife or a pumpkin-carving knife with teeth will be
necessary to cut through the thick flesh. Use a sawing motion and take
your time cutting along the outside edge of the marker lines so there
is no marker residue.
• Consider cutting off the bottom of the pumpkin, as well as the top.
The pumpkin will be more stable and also easier to carve. If you plan
on using a candle to light your jack'-o'-lantern, be sure the opening
in the bottom is large enough to fit over the candle. Place the candle
on a fire-proof base large enough to accomodate the pumpkin. You can
then easily lift off the jack-o'-lantern to light the candle.
• If you will be lighting your jack-o'-lantern with a candle, be sure
to leave the lid off to avoid any fire hazard. Use a votive candle in a
glass holder or tea lights in a metal case. If you want to leave the
lid on, carve a hole in the unseen back side of the pumpkin to act as a
chimney. Never leave a candle-lit jack-o'-lantern unattended for any
length of time.
• A small battery-operated flameless candle is a safer choice than
traditional candles for lighting your jack-o'-lantern.
• Sprinkle the bottom side of the pumpkin lid with ground cinnamon,
nutmeg, and/or cloves to let your jack-o'-lantern do double duty as an
air freshener.
• Place the jack-o'-lantern in a plastic bag and refrigerate when not
in use.
• Try making an uncarved jack-o'-lantern by painting designs with royal
icing. You can enjoy a decorated jack-o'-lantern but still use the
pumpkin when Halloween has come and gone.
http://homecooking.about.com/od/howtocookvegetables/a/pumpkincarving.htm
Toasted Pumpkin Seeds Recipe
© By Peggy Trowbridge Filippone, About.com
Don't toss those pumpkin seeds! Toast or roast pumpkin seeds in your
microwave in no time at all. They can can be salted or spiced to suit
your palate. The shells are edible and are a good source of fiber. Use
this method with other seeds such as acorn squash and butternut squash.
Pumpkin seeds are also known as pepitas.
If you like your toasted pumpkin seeds extra-salty, soak overnight in a
solution of 1/4 cup salt to 2 cups of water. Dry an additional day,
then proceed as below.
Cool pumpkin seeds before eating. Store in an airtight container at
room temperature up to 3 months or refrigerate up to 1 year.
Toasted Pumpkin Seeds - Oven-Baked Method
Prep Time: :10
Cook Time: 1:
Ingredients:
* Pumpkin seeds
* Cooking spray, olive oil, or butter
* Optional: Salt, garlic powder, onion
powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain
pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry
overnight.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, butter, or spray with cooking spray.
Sprinkle with salt, garlic 5powder, onion6 powder, seasoned salt,
cayenne pepper, or your choice of seasonings. Toss to coat.
Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.
http://homecooking.about.com/od/vegetablerecipes/r/blv310.htm
Toasted Pumpkin Seeds - Microwave Method
Prep Time: :10
Cook Time: :8
Ingredients:
* 1 cup pumpkin seeds
* 1 Tbsp olive oil or butter
* Optional: Salt, garlic powder, onion
powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain
pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry
overnight.
Place butter or olive oil in a microwave-safe, rectangular baking dish.
Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to
coat. Spread seeds out evenly in the bottom of the dish.
Microwave on high about 7 to 8 minutes or until seeds are toasted a
light golden color. Be sure to stir every 2 minutes as they are
cooking. (Microwave temperatures vary, so keep an eye on them and stir
often.)
When done, sprinkle with salt, garlic powder, onion powder, seasoned
salt, cayenne pepper, or your choice of seasonings. Toss to coat.
http://homecooking.about.com/od/vegetablerecipes/r/blv311.htm
Toasted Pumpkin Seeds - Skillet Method
Prep Time: :10
Cook Time: 1:
Ingredients:
* 1 cup pumpkin seeds
* Optional: Salt, garlic powder, onion
powder, seasoned salt, or other seasoning of choice
Preparation:
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain
pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry
overnight.
Heat a large, heavy-bottomed, dry skillet over medium heat. pumpkin
seeds. Shake and stir the seeds constantly as they are toasting to
prevent burning.
When the pumpkin seeds begin to get golden, start to pop open, and
release their aroma, they are done.
Sprinkle hot toasted pumpkin seeds with salt, garlic powder, onion
powder, seasoned salt, cayenne pepper, or your choice of seasonings.
Toss to coat.
http://homecooking.about.com/od/vegetablerecipes/r/blv312.htm
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Fabulous Fall Favorites"
What we're looking for are recipes that carry us through the Fall entertaining season. For the cooler days of Fall -- hearty meals and soups, tasty pies and cakes, and treats for Halloween. You could share your never-fail potluck casserole, pumpkin recipes, and pies that make the house smell wonderful while they're baking! If you have a special Thanksgiving or Christmas recipe to share, please do. This issue will be posted just in time for you to share with family and friends this year. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Fabulous Fall Favorites"
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 "Fabulous Fall Favorites".
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.
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
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Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
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Please use this email
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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 "Fabulous Fall Favorites" has a deadline of
October 31,
2009,
and will be posted on November 8, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Fabulous Fall Favorites"
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 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 so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arizona
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnisota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only emails using the appropriate
link and containing the basic
information will be considered for
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Senior
Funnies
~Shared by Pat, Merritt Island, FL
Just before the funeral services, the undertaker came up to the very
elderly widow and asked,
'How old was your husband?'
'98,' she replied, 'Two years older than me'
'So you're 96,' the undertaker commented.
She responded, 'Hardly worth going home, is it?
Reporter interviewing a 104-year-old woman:
'And what do you think is the best thing about being 104?' the reporter
asked.
She simply replied, 'No peer pressure.'
The nice thing about being senile is you can hide your own Easter eggs.
I've sure gotten old! I've had two bypass surgeries, a hip replacement,
New knees, fought prostate cancer and diabetes
I'm half blind,
Can't hear anything quieter than a jet engine,
Take 40 different medications that
Make me dizzy, winded, and subject to blackouts.
Have bouts with dementia .
Have poor circulation;
Hardly feel my hands and feet anymore.
Can't remember if I'm 89 or 98.
Have lost all my friends.
But, thank God, I still have my driver's license.
I feel like my body has gotten totally out of shape,
So I got my doctor's permission to
Join a fitness club and start exercising.
I decided to take an aerobics class for seniors.
I bent, twisted, gyrated, jumped up and down, and perspired for an
hour.
But, by the time I got my leotards on, the class was over.
My memory's not as sharp as it used to be. Also, my memory's not as
sharp as it used to be.
Know how to prevent sagging? Just eat till the wrinkles fill out.
It's scary when you start making the same noises as your coffee
maker.
These days about half the stuff in my shopping cart says: 'For fast
relief.'
THE SENILITY PRAYER :
Grant me the senility to forget the people
I never liked anyway,
The good fortune to run into the ones I do, and
The eyesight to tell the difference.
Anniversary
~Shared by Brenda, AL
An aged farmer and his wife were leaning against the edge of their
pig-pen when the old woman wistfully recalled that the next week would
mark their golden wedding anniversary.
"Let's have a party, Homer," she suggested. "Let's kill a pig."
The farmer scratched his grizzled head. "Gee, Ethel," he finally
answered, "I don't see why the pig should take the blame for something
that happened fifty years ago."
bareMinerals
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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
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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
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BAT
WINGS WITH SWAMP DIP
~Shared by Patricia, Charlevoix, MI
20 chicken wings
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 garlic cloves
Swamp Dip (recipe following)
Place wings in a plastic bag set in a shallow dish. In a small bowl,
stir together soy sauce, ginger, crushed red pepper, five spice powder
and garlic. Pour over wings. Close bag and toss to coat. Chill in
refrigerator several hours or overnight,turning bag occasionally.
Remove wings from bag, reserving marinade.
Place wings on a foil lines 15x10x1 inch baking pan. Bake, uncovered,
at 450 degrees for 10 minutes. Brush with reserved marinade, discarding
any leftover. Bake 15 to 20 minutes longer or until chicken is tender
and no longer pink. Serve with Swamp Dip.
Swamp Dip
8 ounces sour cream
3 tablespoons coarse ground mustard
Whole chives
Stir sour cream and mustard together and garnish with chives.
GOLDEN CREAM SOUP
~Shared by Jim D., WA
Yummy.
3 cups vegetables (I use potatos, peas and carrots, corn) you can use a
mixture of fresh and frozen of your choice
3 cups of water
1/2 cup chopped celery
1/2 cup chopped onion
1 teaspoon parsley
3 chicken boullion cubes
Pinch of pepper
1/2 pound Velveeta Chees
Cook veggies until tender. Min 2 cups of milk with 2 heaping
tablespoons of flour (put the flour in a cup and add small amout of
milk to get it smooth and then add the rest of the milk) Add to the
soup mixture Stir continually over low heat until hot.
CHRISTMAS SALAD
~Shared by Treva, NC
1 small package lime gelatin
1 small package lemon gelatin
1 small package cherry gelatin
1 package cream cheese (8 oz.)
1 small can crushed pineapple
1 small Cool Whip
1/2 cup small marshmallows
Dissolve lime gelatin in 1 cup hot water and add 3/4 cup cold water.
Pour into 8x11 inch dish to make bottom layer. Put into refrigerator
and let set up. Dissolve lemon gelatin in 1 cup hot water. Beat cream
cheese into hot gelatin. When cool, add pineapple, Cool Whip and
marshmallows. Pour on top of lime gelatin and let set up in
refrigerator. For top layer, add the cherry gelatin that has been
dissolved in 1 cup hot water and 1 cup cold water added to it.
STUFFED THAI OMELETS
~Shared by Ann, Mims, FL
(Serves 4)
Omelets are usually cooked in a flat pan, but a wok works equally well.
The hot chili in this recipe makes an interesting contrasting flavor to
the delicate egg.
Ingredients:
30 ml/2 tablespoons peanut (groundnut) oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
225 g/8 oz minced (ground) pork
30 ml/2 tablespoons Thai fish sauce
5 ml/1 teaspoon granulated sugar
2 tomatoes, peeled and chopped
15 ml/1 tablespoon chopped fresh cilantro (coriander)
Ground black pepper
Fresh cilantro (coriander) sprigs and sliced fresh red chilies, to
garnish
For the omelets:
5 eggs
15 ml/1 tablespoon Thai fish sauce
30 ml/2 tablespoons peanut (groundnut) oil
Method:
Heat the oil in a wok, add the garlic and onion, and cook over a medium
heat, for 3-4 minutes, until soft. Add the pork and cook until lightly
browned.
Stir in the Thai fish sauce, sugar and tomatoes, season with pepper and
simmer over a low heat until thickened. Mix in the cilantro. Remove the
wok from the heat, cover to keep warm and set aside while you make the
omelets. To make the omelets, put the eggs and Thai fish=2 0sauce in a
bowl and beat together lightly with a fork.
Heat 15 ml/1 tablespoon of the oil in an omelet pan or wok over a
medium heat. When the oil is very hot, but not smoking, add half the
beaten egg mixture and immediately tilt the pan or wok to spread the
egg into a thin, even layer over the base. Cook over a medium heat
until the omelet is just set and the underside is golden.
Spoon half the filling into the center of the omelet. Fold into a neat
square parcel by bringing the opposite sides of the omelet towards each
other. Slide the parcel on to a serving dish, folded side down. Make
another omelet parcel in the same way. Garnish with the cilantro sprigs
and chilies. Cut each omelet in half to serve.
Cook's Tip: Making the omelet in a wok is actually easier than in a
regular frying pan, since the sloping sides make it simple to flip the
omelet over the filling.
Source: AsianOnlineRecipes.com
JACK QUESADILLAS WITH CRANBERRY SALSA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This salsa is also great on turkey sandwiches. To make meatless
quesadillas, use sautéed vegetables in place of the turkey.
Yield 8 servings (serving size: 3 wedges, about 1/4 cup salsa, and 1
tablespoon sour cream)
Ingredients
Salsa:
1 cup whole-berry cranberry sauce
1/4 cup chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 Anjou pear, cored and finely diced
1 jalapeño pepper, seeded and minced
Quesadillas:
Cooking spray
1/4 cup (2-inch-thick) slices green onions
1 cup (4 ounces) shredded Monterey Jack cheese with
jalapeño peppers
8 (8-inch) flour tortillas
2 cups chopped cooked turkey
1/2 cup fat-free sour cream
Preparation
To prepare salsa, combine first 7 ingredients. Cover and chill.
To prepare quesadillas, heat a large nonstick skillet over medium-high
heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan;
sauté 3 minutes or until tender. Remove onions from pan; reduce heat to
medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top
each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey,
2 tablespoons cheese, and 1 tortilla.
Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes
on each side or until lightly browned and cheese melts. Repeat with
remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with
cranberry salsa and sour cream.
Nutritional Information
Calories: 356 (25% from fat)
Fat: 9.7g (sat 4.2g,mono 3.5g,poly 1.2g)
Protein: 19.4g
Carbohydrate: 47.8g
Fiber: 3g
Cholesterol: 42mg
Iron: 2.7mg
Sodium: 372mg
Calcium: 218mg
Source: Elizabeth Taliaferro, Cooking Light, Nov 2004
CHILI DOG SAUCE
~Shared by Jim H., Calgary, Alberta, Canada
2½ hours ; 30 min prep
SERVES 12
1 lb ground beef
1/3 cup onion, chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons chili powder
1 cup onion, chopped
7/8 ounce Hormel chili without beans
1 (15 ounce) can tomato sauce
1 cup water
Brown hamburg and 1/3 cup onion. Drain. Combine hamburg onion mix and
remaining ingredients. Simmer 2 hours.
Source: Recipezaar
BLUE RIBBON PECAN PIE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
9" unbaked pie shell
3 eggs
1/2 c. brown sugar, packed
1 c. dark corn syrup
1/2 tsp. salt
1 tsp. vanilla
1/4 c. butter, melted
1 c. pecan halves
1/2 c. heavy cream, whipped
Prepare pie shell. Refrigerate until ready to use. Preheat oven to 350
degrees. Beat eggs well in medium bowl. Add sugar, syrup, salt and
vanilla. Beat until well combined. Stir in butter and pecans, mixing
well. Turn into unbaked pie shell. Bake 45 to 50 minutes or until
filling is set in center when pie is gently shaken. Let cool. Before
serving, garnish with whipped cream if desired.
CLASSIC CAJUN BOUDIN
~Shared by Johnny, LA
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or
side dish.
2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)
Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of
the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black
pepper in a large heavy pot. Bring to a boil, reduce heat and simmer
for about 2 hours. Drain and reserve 2 cups of the broth.
Grind the pork and liver together with 1/2 of the parsley and 1/2 of
the green onions in a meat grinder fitted with a 1/4-inch
die. Add the rice, and the remaining salt, cayenne, black
pepper, parsley, and green onions and mix well. Add the broth, slowly,
and mix. Stuff the mixture into sausage casings or otherwise
utilize the mixture. If stuffed into casing it should be
heated in a steamer or rice cooker. Heat in oven or on the
grill for a crisp casing. Serve warm. Freeze
leftovers.
EGYPTIAN GREEN BEANS
~Shared by Linda H., Rosharon, TX
John and I just returned from 15 days in Cairo, Luxor and
Aswan. We had a wonderful time. This sounds so
simple but were so good! Could have been the atmosphere of
Aswan!
2 tbsp olive oil
1 clove garlic
1 large onion
1 large can crushed tomatoes
1 large bag frozen green beans
Saute the garlic and oinion in oil. Add tomatoes and beans
and simmer until beans are tender.
ALMOND JOY CAKE
~Shared by Doe, Oliver, B.C., Canada
1 package chocolate cake mix with pudding
1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 package coconut (14-oz)
1/2 cup evaporated milk
1/4 cup butter
1 12 oz pack. chocolate chips
1 cup almond slices -- toasted
Bake chocolate cake as directed on package(13x9 pan) . Combine in
medium saucepan 1 cup evaporated milk and 1 cup sugar, bring to a boil
and stir in marshmallow until melted. Add 1 package coconut, pour this
over cake while both are hot. Melt together the remaining milk, butter
and chocolate chips. Stir until melted and add 1 cup toasted almond
slices. Pour on top of warm cake.
Better if made the day before serving.
GRILLED CHICKEN OLIVADA SANDWICHES
~Shared by Pat, Merritt Island, FL
Serves 4
TNT & Delicious
NOTE: I usually double the olivada whether I am making 2 or 4
sandwiches, as I have found most people like more on the
sandwich. Probably would be well to double the oil, chili,
garlic stuff too. We like things pretty spicy. A
lot can be done ahead.
OLIVADA
1/2 C pitted green olives
2/3 C cilantro leaves
2 Tbs olive oil
1 Tbs fresh lime juice
1/2 tsp + minced garlic
1/2 tsp grated lime peel
Make olivada: Process all above ingredients in food processor
until finely chopped.
CHICKEN
4 boneless, skinless chicken breast halves (1 lb), pounded 1/4" thick
4 hard or kaiser rolls, split
4 large leaves of Romaine
BRUSH MIX
3 Tbs olive oil
1/2 tsp minced jalapeno
1/4 tsp minced garlic
1/4 tsp pepper salt to taste
Combine oil, jalapeno, garlic, pepper and 1/8 tsp salt in microwave
cup. Micro on HIGH 30 seconds. Brush half of oil mixture on
cut side of rolls.
Heat grill. Brush remaining half of oil on chicken; sprinkle
with 1/2 tsp salt. Grill chicken 4-5 minutes until cooked
through. Grill rolls until lightly toasted.
Arrange lettuce leaves on rolls; top with chicken. Spread
olivada over chicken and serve. You can also serve the
olivada separately and let everyone serve themselves.
LOUISIANA RED BEANS AND RICE
~Shared by Larry J., Spring Hill, TN
Southern style could be just what you wanted.
INGREDIENTS:
1 cup red beans washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 Tablespoons parsley, chopped
1 large bay leaf, crushed
TO PREPARE:
Cook beans in water. Season with salt and bacon drippings,
ham or other seasoning meat. Cook for 1-1/2 to 2
hours. Add onion, garlic, celery, and bay leaf.
Continue to cook over low heat for 1/2 to 1 hour. If beans
become too dry, add heated water. Two tablespoons of sugar
improve the whole effect. Serve on mounds of rice - a
Louisiana treat!
SERVES: 4
CHOCOLATE DROP SUGAR COOKIES
~Shared by Mary H., Montreal, Canada
Adapted slightly: I use teaspoonfuls, rather than tablespoons, because
it makes more cookies! This is an old-fashioned, cakey sugar
cookie.
2/3 cup butter, softened (not margarine)
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour milk (just add 1 teaspoon white vinegar plus milk to equal
1/3 cup) or buttermilk
Preheat oven to 350 degrees F. Lightly grease cookie sheets
or line with foil (this makes an easy cleanup!).
Beat butter and sugar in large bowl until well blended. Add
egg and vanilla; beat until fluffy. Stir together flour,
cocoa, baking soda and salt; add alternately with sour milk or
buttermilk to butter mixture. Drop cookies by teaspoonfuls
onto prepared cookie sheets.
Bake for about 10 minutes or until cookie springs back when touched
lightly in center. When cookies come out of the oven,
sprinkle with a little sugar if desired (I prefer to omit this
step). Cool slightly (about five minutes); remove from sheet
to wire rack to cool completely.
Makes about 2 1/2 dozen cookies.
Source: Hershey's Kitchens
SNAKES IN THE GRASS
~Shared by Patricia,Charlevoix, MI
1/3 cup sour cream
1/3 cup thick and chunky salsa
6 breadsticks (7 1/2") cut in half lenghthwise
8 slices American cheese, each cut into 3 strips
Chopped black olives
Cream cheese, softened
Sliced red bell pepper
Pimento
Sliced, stuffed greenolives
Shredded lettuce
Combine sour cream and salsa in small bowl. Spread cut sides of each
bread stick with 1/2 tablespoon sour ceam. Place 4 strips of cheese
onto bottom half of each bread stick and cover with top half.
To decorate each snake sandwich, attach 2 pieces chopped black olive to
one end of top of sandwich with dot of cream cheese for eyes. Cut a
piece of red pepper into tongue shape; place between breadstick halves
for a tongue. Attach slices of green olives to the top of sandwich with
dot of cream cheese for snake skin design.
Place shredded lettuce onto platter and set snake sandwiches onto
lettuce.
Serves 6.
Nutrition - 1 sandwich: 300 calories; 18 g. fat; 45 mg cholesterol;900
mg sodium; 22 g carbohydrates; 1 g dietary fiber; 11 g protein.
Source: Charlevoix Council on Aging
POBLANO & SKIRT STEAK FAJITAS
~Shared by Jim D., WA
This variation on fajitas pairs fresh poblanos with steak and
scallions. Skirt steak has fabulous flavor but tends to be chewy, so
slice it thinly across the grain.
Servings: 6 servings, 2 tortillas, 2 ounces steak, 1/4 cup vegetables
& 3 tablespoons guacamole each
Total Time: 1 hour
Ease of Preparation: Easy
Health: Heart Healthy, Low Cholesterol, Low Sat Fat, High Fiber, High
Potassium, Low Sodium
Ingredients:
2 ripe avocados, pitted
1/2 cup chopped fresh cilantro
3 tablespoons lime juice, divided, plus lime wedges for garnish
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 bunches scallions, trimmed
3 poblano peppers (see Note)
3 teaspoons extra-virgin olive oil, divided
1 teaspoon ground ancho chile (see Note)
1/2 teaspoon ground cumin
1-1 1/4 pounds skirt steak, trimmed
Hot sauce for serving
12 6-inch corn tortillas, warmed (see Tip)
Steps:
1. Preheat grill to high.
2. Mash avocados in a medium bowl with a fork. Stir in cilantro, 2
tablespoons lime juice, 3/4 teaspoon salt and 1/4 teaspoon pepper.
3. Brush scallions and poblanos with 2 teaspoons oil. Combine ancho
chile, cumin, 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper
in a small bowl. Rub both sides of steak with the remaining 1 teaspoon
oil and the spice mixture.
4. Oil the grill rack (see Tip). Grill the poblanos, turning often,
until softened and charred, 8 to 12 minutes. Transfer to a medium bowl
and cover with a plate or plastic wrap to trap the heat. Grill the
scallions, turning frequently, until softened and lightly charred, 2 to
4 minutes. Grill the steak 2 to 3 minutes per side for medium-rare.
Transfer the steak to a cutting board, tent with foil and let rest.
5. Meanwhile, slice the scallions into 1-inch pieces and transfer to a
serving dish. Peel as much skin as possible from the peppers, discard
the stems and seeds, and slice into 1/2-inch-wide strips; transfer to
the serving dish. Add the remaining 1 tablespoon lime juice and 1/4
teaspoon salt to the vegetables and toss to combine. Slice the steak
very thinly, then chop into small pieces. Serve the steak and
vegetables with the guacamole, lime wedges, hot sauce and tortillas.
Nutrition: (Per serving)
Calories - 395
Carbohydrates - 33
Fat - 20
Saturated Fat - 5
Monounsaturated Fat - 12
Protein - 23
Cholesterol - 39
Dietary Fiber - 9
Potassium - 818
Sodium - 366
Nutrition Bonus - Vitamin C (120 daily value), Zinc (40 dv), Potassium
(24 dv), Folate (23 dv), Iron (20 dv)
Note: Poblano peppers can be fiery or relatively mild; there’s no way
to tell until you taste them.
Ancho chile peppers, one of the most popular dried chiles used in
Mexico, are dried poblano peppers. They have a mild, sweet, spicy
flavor. Ground ancho chile pepper can be found in the specialty-spice
section of large supermarkets, or substitute ground chili powder plus a
pinch of cayenne.
Tips:
To heat tortillas: Wrap in foil and bake at 300°F until steaming, about
10 minutes or wrap tortillas in barely damp paper towels and microwave
on High for 30 to 45 seconds.
To oil the grill rack, oil a folded paper towel, hold it with tongs and
rub it over the rack. (Do not use cooking spray on a hot grill.) When
grilling delicate foods like tofu and fish, it is helpful to spray the
food with cooking spray before placing it on the grill.
Source: EatingWell
Test Kitchen, Jessie Price
SWISS CHICKEN CASSEROLE
~Shared by Treva, NC
6 skinless boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter
Preheat oven to 350 degrees. Arrange chicken in a greased 12x8-inch
baking dish. Top with Swiss cheese slices. Combine soup and milk and
stir well. Spoon mixture over chicken and sprinkle with stuffing mix.
Drizzle butter or margarine over crumbs. Cover and bake at 350 degrees
for 50 minutes.
COCONUT FLAN
~Shared by Ann, Mims, FL
Preparation Time: 15 minutes
Baking/Cooking Time: 60-80 minutes.
6 large eggs
2 egg yolk
1 Cup Imperial® or Dixie Crystals® Extra fine Granulated Sugar
2 teaspoon vanilla extract
1 can (13.5 oz) unsweetened coconut milk
2 Cups half and half
2 Tablespoon coconut Rum, optional
4 Tablespoon grated unsweetened coconut, preferably frozen type
For décor:
Blackberries, as desired
Imperial® or Dixie Crystals® Confectioners Powdered Sugar
Preheat the oven to 325°F.
If you desire to un-mold the coconut flan after baking then melt butter
and brush the ramekins with melted butter and then sprinkle with
granulated sugar. Set aside. For serving in the ramekin, omit this step.
In a bowl whisk the eggs and yolks together, add the sugar and whisk
quickly to make the mixture smooth.
Add the coconut milk, half and half, liquor if using and coconut.
Evenly pour in the ramekins and place on a cookie sheet. Place in the
oven.
Depending on size of ramekin used, baking time will vary. The custard
is set when it no longer trembles when the ramekin is tapped. About
60-80 minutes.
Remove and let cool. Place in a refrigerator. To un-mold, let chill for
at least 4 hours and run the point of a knife around the edge. Turn
upside down onto a serving plate.
Serve with blackberries or mango and sprinkle with confectioner’s
sugar.
Yield: 8 servings.
Source: Imperial
Sugar Company
MEXICAN CHICKEN WRAPS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Yield: 4 Servings
Ingredients
3/4 cup salsa
1/2 cup mayonnaise
4 (10-inch) flour tortillas
1 1/3 cups grated Cheddar
1 tablespoon vegetable oil
4 skinless, boneless chicken thighs, trimmed and cut into
1/2-inch pieces (1 lb.)
1 1/2 teaspoons hot sauce
Salt
2 cups finely chopped iceberg lettuce
1 cup chopped tomatoes
Preparation
In a bowl, stir together salsa and mayonnaise. Cover and refrigerate
dip.
Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle
evenly with cheese. Bake for 5 minutes, until cheese has melted.
Meanwhile, warm oil in a large skillet over medium-high heat. Add
chicken, hot sauce and salt and cook, stirring, until just cooked
through, 4 minutes.
Place tortillas on a counter. Top with lettuce, chicken and tomatoes.
Roll up, cut in half and serve with dip.
Nutritional Information
Calories: 763
Fat: 48g (sat 13g)
Protein: 38g
Carbohydrate: 44g
Fiber: 3g
Cholesterol: 144mg
Sodium: 452mg
Source: All You, June 2007
MARINADE FOR BEEF
~Shared by Jim H., Calgary, Alberta, Canada
This marinade gives an "excellent" flavor to your steaks or beef
tenderloin roast. I like to serve this with Hash Brown Potato
Casserole, Garlic Salad and hot bread. It's a good meal to serve for a
dinner party. (I have posted the recipes for the potato casserole and
the garlic salad). Prep times and cook times vary depending on how well
done or rare you like your meat). ~by Anita Harris
Serves 6
1/2 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 teaspoons black pepper
1/4 cup apple cider vinegar
2 cloves fresh garlic, minced
1/3 cup lemon juice
6 steaks, of your choice, or 4-6 lbs beef tenderloin
Combine all (first 8) ingredients in a glass deep or large zip-lock bag
and mix well. Add beef and marinate for several hours.
Grill steaks, basting with marinade to desired doneness or place roast
along with marinade in a baking dish and bake@ 350 degrees for 40-50
minutes for rare.
If whole tenderloin (4-6 lbs) cook 45-60 minutes@ 425 degrees for rare
(140 degrees). I bake the tenderloin@ 350 degrees for about 2 hours for
medium well.
Let sit about 10 minutes before slicing.
Source: Recipezaar
EGGNOG COFFEE PUNCH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 1/2 cups coffee ice cream
1 1/2 cups eggnog
1 cup hot strongly brewed coffee
4 tablespoons frozen whipped topping, thawed
4 pinches ground nutmeg
Scoop the ice cream into a pan over low heat. Stir in the eggnog and
coffee; and heat until warm, about 3 minutes. Pour into four glass or
ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle
with nutmeg. Serve immediately.
CAJUN SMOTHERED PORK CHOPS
~Shared by Johnny, LA
3 lbs of pork steak and fixings
4-6 pork chops (2-3 pork steaks) (2.5-3 lbs.)
Cajun/Creole seasoning
Cooking oil
1 pound smoked sausage (chicken or pork)
Two medium onions (roughly diced)
1-2 bell peppers (roughly diced)
¾ cup celery (chopped)
4-6 cloves garlic (chopped)
3 tablespoons butter
1 tablespoons of tomato paste
2 cups Vegetable stock (or water)
3-4 cups rice
Season pork with Cajun/Creole seasoning. Brown pork chops in
oil. Remove pork chops and add cut up vegetables and some water to pan
to deglaze. Add butter to vegetables, and add cut up sausage,
and sweat/sauté for about 8-10 minutes. Put pork chops back
into pan with vegetables, mix vegetables, and sausage on and under pork
chops and add two cups of vegetable stock. Reduce heat to
simmer and put lid on pan. Simmer, stirring occasionally, for
about 1.5 hours (meat will become ultra tender). You may add
liquid as necessary to thin the gravy that is created: taste for
seasoning. You may mix some cornstarch in water to thicken
the gravy if you like. Prior to serving, cook 3 or 4 cups of
rice. Serve individual pork chops over rice. It is
best to use something other than non-stick cookware for this recipe.
ANGEL FOOD DELIGHT
~Shared by Linda H., Rosharon, TX
SERVINGS 8-10
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (16 ounces) chocolate fudge sauce
1 prepared angel food cake (16 ounces)
3/4 cup English toffee bits
In a large bowl, fold whipped topping into chocolate sauce just until
blended. Split cake horizontally into three layers; place one layer on
a serving plate. Spread with a fourth of the topping mixture and a
fourth of the toffee bits. Repeat layers. Top with remaining cake
layer.
Frost the top and sides with remaining topping mixture; sprinkle with
remaining toffee bits. Cover and refrigerate for 4 hours. Refrigerate
leftovers.
Yield: 8-10 servings.
Source: Quick Cooking
TWO CHEESE SPINACH BAKE
~Shared by Doe, Oliver, B.C., Canada
1 c flour
2 eggs lightly beaten
1 c milk
1/4 c butter, melted ½ sm onion, chpd
2 tbsp Parmesan
3 cloves garlic, minced
1/2 tsp salt dash cayenne
10 oz pkg froz chpd spinach, thawed & squeezed dry
2 c-8oz Monterey jack cheese
In lg bowl, whisk flour, eggs, milk, butter, onion, parmesan, garlic,
salt & cayenne til combined. Fold in spinach & jack
cheese. Transfer to greased 1 1/2 qt dish. Bake, uncovered at 350 for
40-45 mins til knife inserted near centre comes out clean.
BUNDT LEMON CAKE
~Shared by Luanne, FL
Made this for a family BBQ and everyone loved it.
Ingredients:
1 Lemon Supreme Cake Mix (DH)
1 package (3 oz.) Lemon Instant pudding
1/2 cup oil
4 eggs
2 teaspoons vanilla
Zest of 1/2 a lemon
1/2 cup lemon juice, MIXED WITH 1/2 cup water
2 ounces poppy seeds soaked and drained (optional)---- I didn't use
these----
2 teaspoons Vanilla
Drizzle:
1/2 cup icing sugar
1 tablespoon butter - softened
1/2 lemon, zest and juice
Directions:
Mix well in large bowl scraping often. Place in greased and floured
Bundt pan. Bake 350* oven for 45 minutes approx. (or until toothpick
comes out clean and dry).
When cake is completely cool, remove from pan and mix drizzle
ingredients..
Serves 12
APRICOT BANANA BARS
~Shared by Marilyn, Canton, OH
3/4 cup brown sugar
1/2 cup butter, softened
1 cup apricot preserves
1 tsp. vanilla
2 eggs
2 cups flour
3/4 cup mashed bananas (about 2)
1/2 cup chopped walnuts
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup sugar
1/2 tsp. cinnamon
Preheat oven to 350 degrees. Grease and flour a 15x10" jelly
roll pan. In large bowl, combine brown sugar and butter; cream together
until well blended. Add preserves, vanilla and eggs and blend well. Add
remaining ingredients except sugar and cinnamon and mix until blended.
Combine sugar and cinnamon in small bowl for topping. Spread into
prepared pan and sprinkle with cinamon sugar. Bake at 350 degrees for
25-30 minutes or until golden brown and top springs back when lightly
touched in center. Cool and cut into bars.
Yield - 30 bars
CHICKEN-BACON SALAD SANDWICHES
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (12 ounce) can chicken breast meat, drained, crumbled
1/2 cup mayonnaise
1 tablespoon Dijon-style mustard
1 celery rib, finely chopped
1/4 cup ready-to-serve real bacon bits
4 medium size croissants
Shredded lettuce
In medium bowl, combine, crumbled chicken, mayonnaise, mustard, celery,
bacon, salt and pepper to taste. Slice croissants in half
horizontally and place salad mixture on bottom half of
croissants. Sprinkle shredded lettuce on top and place top
half on sandwich.
CARAWAY DILL SALMON WITH ROASTED POTATOES
~Shared by Jim D., WA
Caraway and dill seeds add color, aroma and texture to this easy,
one-dish meal featuring some of spring's signature flavors.
Prep Time: 15 minutes
Cook Time: 35 minutes
Makes 6 servings.
Ingredients
* 1 1/2 teaspoons McCormick Caraway Seed
* 3/4 teaspoon kosher salt
* 3/4 teaspoon McCormick Coarse Ground Black Pepper
* 1/2 teaspoon McCormick Dill Seed
* 1 1/2 pounds small white potatoes, quartered
* 2 tablespoons olive oil, divided
* 1 1/2 pounds salmon fillet, cut into 6 serving-size pieces
* 2 slices bacon
* 3 medium plum tomatoes, coarsely chopped
* 1 medium red bell pepper, coarsely chopped
* 3 green onions, thinly sliced
Directions
1. Coarsely grind caraway seed, salt, pepper and dill seed in food
processor or clean coffee grinder.
2. Preheat oven to 450F. Line 2 large shallow baking pans with foil;
spray with no stick cooking spray. Place potatoes on one pan. Drizzle
with 1 tablespoon oil. Sprinkle with 1 heaping teaspoon of seed
mixture; toss to coat well. Roast on lower rack of oven 20 minutes.
3. Meanwhile, place salmon on remaining pan. Rub with remaining seed
mixture. Drizzle with 1 tablespoon oil. After potatoes have cooked 20
minutes, place salmon in oven. Roast salmon and potatoes 10 minutes, or
until salmon is desired doneness and potatoes are tender.
4. While salmon roasts, cook bacon in skillet until crisp. Remove bacon
to paper towels. Add tomatoes and bell pepper to drippings in skillet
and cook 4 minutes. Coarsely crumble bacon; add with green onions to
skillet. Cook and stir 2 minutes. Serve with salmon and potatoes.
Source: FoodReference.com
RANGER COOKIES
~Shared by Treva, NC
Yield: Makes 35 to 40 (3 3/4-inch) cookies
2 cups all-purpose white flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
Generous 1/2 teaspoon salt
2/3 cup (1 stick plus 2 2/3 tablespoons) unsalted butter, slightly
softened
1/2 cup white vegetable shortening
1 1/3 cups packed light brown sugar
2/3 cup sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 cups old-fashioned rolled oats
2 cups corn flakes, crushed
1 1/4 cups (5 ounces) chopped pecans
1 1/4 cups (about 3 1/2 ounces) shredded or flaked sweetened coconut
Preheat the oven to 375°F. Grease several baking sheets or coat with
nonstick spray.
In a medium bowl, thoroughly stir together the flour, baking powder,
baking soda, and salt; set aside. In a large bowl, with an electric
mixer on medium speed, beat together the butter and shortening until
lightened. Add the brown sugar and sugar and beat until fluffy and
smooth. Add the eggs and vanilla and beat until evenly incorporated.
Beat or stir in the flour mixture until evenly incorporated. Stir in
the oats, corn flakes, pecans, and coconut until evenly incorporated.
Let the dough stand for 5 to 10 minutes, or until firmed up slightly.
Shape portions of the dough into generous golf-ball-sized balls with
lightly greased hands. Place on the baking sheets, spacing about 3
inches apart. Using your hand, pat down the balls until about 1/3 inch
thick.
Bake the cookies, one sheet at a time, in the upper third of the oven
for 8 to 11 minutes, or until tinged with brown and just beginning to
firm up in the centers; be careful not to overbake. Transfer the sheet
to a wire rack and let stand until the cookies firm up slightly, about
3 minutes. Using a spatula, transfer the cookies to wire racks. Let
stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1
month.
CROCKPOT MACARONI AND CHEESE
~Shared by Ann, Mims, FL
INGREDIENTS
2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3
cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery
DIRECTIONS
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed
tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to
combine. Cover and cook on LOW for 6 - 8 hours. Mix well before serving.
Serves about 6.
Source: www.slowandsimple.com
BLACK WALNUT CARROT CAKE WITH BUTTERMILK GLAZE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Preheat oven to 350 F.
Grease a 10-inch tube pan.
Mix tegether:
3 C grated carrots
4 eggs
1 1/2 C oil
2 C sugar
2 C sifted flour
1 C chopped black walnuts
1 tsp vanilla
1/4 tsp black walnut extract
1 tsp cinnamon.
Bake 90 minutes.
Remove from oven and, while cake is still hot, glaze with:
Buttermilk Glaze
Blend well:
1/2 C buttermilk
1 C sifted powdered sugar
1/2 tsp baking soda
1 Tbl white corn syrup.
Pour on top of hot cake. Let stand for 1 hour.
Remove cake from pan and serve.
SMOTHERED HAMBURGER STEAK
~Shared by Jim H., Calgary, Alberta, Canada
An easy hamburger steak recipe, smothered in brown gravy. ~by
mysonshine
25 min ;| 10 min prep
SERVES 2 -3 , 2 -4 hamburger steak patties
1 onion (doesn't have to be 1 whole onion, adjust to your liking. Or
you can also substitute 1 package of onion soup mix)
1 lb ground beef (can use lean ground round)
1 cup water (1/2 to 1 cup)
1 (8 ounce) can cream of mushroom soup
1 (1 ounce) package brown gravy mix (packet size varies)
Dice onion and add to the ground beef. (If using onion soup mix, blend
well in ground beef.). Mix and form into patties. Fry the patties in
skillet on medium heat until cooked to your liking. I usually fry until
they are medium-well, to well done. While patties are cooking, add 1
can cream of mushroom soup, 1/2 to 1 cup water, and brown gravy
packet/mix in a bowl, stirring well. After patties are browned and
ready, add this mixture to the skillet. Reducing the heat to simmer, I
spread the mixture over the patties and turn them once or twice as the
mixture warms. Stir mixture occasionally. Let simmer for 5-10 minutes
or until gravy is good and hot. Serve with mashed potatoes, your choice
of veggies, a good salad, hot rolls or bread, and a cold glass of iced
tea. Of course, this recipe can be doubled. Serving size depends on how
hungry your family or company is! ;). Kind of a "blue-plate" special!
Source: Recipezaar
BBQ BRANDIED SIRLOIN TIP ROAST
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup vegetable oil
1/4 cup brandy
1/4 cup apple juice
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1/4 teaspoon pepper
1 3 1/2-pound boneless beef sirloin tip roast
Place beef in a plastic bag set into a shallow dish. Pour marinade over
beef. Close bag. Marinate in refrigerator 8 hours or overnight, turning
bag several times to distribute marinade.
Drain beef, reserving marinade. Grill 1 to 1 3/4 hours for rare 140°F
(60°C), 1 3/4 to 2 1/4 hours for medium 160°F (71°C), or 2 1/4 to 2 3/4
hours for well-done 170°F (77°C).
Transfer beef to a serving platter. Let stand 15 minutes before
carving.
Prep time: 10 minutes; 8+ hours to marinate
Grilling time: 1 3/4 to 2 1/4 hours for medium + 15 minutes to stand
GOOD OL' BOY PIE
~Shared by Johnny, LA
Makes 1 - 9 inch pie
1 (9-inch) deep dish pie crust
1 cup peach preserves
1 cup cooked and mashed sweet potatoes
2/3 cup evaporated milk
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1. Preheat oven to 350º degrees F
2. In a large bowl, combine peach preserves, sweet potato, evaporated
milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into
pie crust. Sprinkle the pecans around the edge of the filling.
3. Bake in the preheated oven for 40 minutes, or until filling is set
and crust is golden brown.
Makes 8 servings
HERBED HUMMUS
~Shared by Linda H., Rosharon, TX
A tasty variation for classic Hummus. Good as a dip for pita
chips or veggies.
1/2 c. fresh parsley leaves
1/3 c. fresh basil leaves
2 tb. grated fresh Parmesean cheese
1 tb. pignola nuts (pine nuts)
2 tb. fresh lemon juice
2 tb. tahini ( sesame seed paste)
1/2 ts. salt
1/4 ts. fresh ground black pepper
1 (15 ounce) can cannellini beans, or other white beans, drained
2 garlic cloves
Place all ingredients in a food processor. Process until smooth,
scraping the sides of the bowl occasionally.
Yield 1 2/3 cups.
CHEDDAR PANCAKES
~Shared by Doe, Oliver, B.C., Canada
Leftovers can be frozen.
Makes 10 pancakes.
1 c flour
2 tbsp sugar
2 tsp b powder
1/2 tsp salt
1/4 tsp nutmeg
1 egg
1 c milk
2 tbsp oil
1 tsp vanilla
1 c-4oz sharp cheddar
applesauce warmed, optional
In bowl combine flour, sugar, b powder, salt & nutmeg. Combine
egg, milk, oil, & vanilla, stir into dry ingred just til
moistened. Stir in cheese. Pour batter by ¼ cupfuls onto a lightly
greased hot griddle.
CHUCK WAGON BEANS
~Shared by Mary S., Nashville, TN
1/2 lb. bacon
1/2 lb. ground beef
1 onion
2 Tbls. molasses
1/2 cup brown sugar
1/3 cup barbecue sauce
1/4 cup ketchup
2 Tbs. mustard
16 oz. can Pork and Beans
16 oz. can Lima Beans
16 oz. can Kidney Beans
Combine bacon, ground beef, and onion. Cover and cook on low
temperature until cooked through, but not really browned. Place in an
oven-safe dish and add all other ingredients, mixing well. Bake for 1
hour, covered, in a 350° oven or in crockpot for several hours on low.
ARBY'S® BRONCO BERRY® SAUCE
~Shared by Barb C., Chula Vista, CA
This sweet and spicy jelly sauce comes on the side, in little 1.5-ounce
containers, with Arby's battered jalapeno and cheese Side Kickers. But,
you know, you ust never get enough of the tasty gelatinous goo in those
little dipping packs to use later with your own home-cooked
delicacies. And isn't it odd that the sauce is called "Bronco
Berry" when there's not a berry to be found in there? Sure,
the sauce is bright red and sugary, but you won't find a speck of fruit
on the ingredients list. Nevertheless, the sweet and spicy flavors make
this a delicious jelly sauce that has many uses beyond dipping quick
service finger foods. For one, use it as a side for your next
batch of lamb chops rather than mint jelly. It would take more than
just a few blister packs to perk u that meal.
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder dash cayenne pepper dash garlic powder dash
paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell and minced jalapeno
peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers and bring
mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.
Remove from heat and let sauce sit for about 10 minutes. Stir and
cover.
4. Use sauce when it reaches room temperature or cover and chill until
needed.
Makes 1 cup
MANDARIN ORANGE SALAD
~Shared by Rita K., Niceville, FL
Sweet and Sour Dressing
¼ cup vegetable oil
2 tbsp. vinegar
2 tbsp. sugar
1 tbsp chopped parsley
½ tsp. salt
Pepper to taste
Salad
¼ cup sliced almonds
4 tsp. Sugar
¼ head lettuce, torn
¼ head romaine, torn
1 cup chopped celery
2 green onions, thinly sliced
1 (14 oz.) can mandarin oranges, drained
For the dressing, combine the oil, vinegar, sugar, parsley, salt and
pepper in a covered jar and shake to mix well.
For the salad, combine the almonds and sugar in a skillet and cook over
low heat until the sugar melts and coats the almonds, stirring
constantly. Remove to waxed paper to cool. Break
apart and store at room temperature until needed.
Combine the lettuce and romaine in a sealable plastic bag and add the
celery and green onions. Add the dressing and oranges 5
minutes before serving time and shake to coat well. Add the
almonds and shake gently. Empty into a serving bowl.
You may prepare the dressing, salad, almonds in advance, and store in
the refrigerator until serving time.
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OATMEAL
BERRY BARS
~Shared by Treva, NC
Making Over Martha: Oatmeal Berry Bars
They are called Oatmeal Bars on Martha Stewart's website and they call
for white flour, 2 1/2 cubes of butter, heavy whipping cream, 48
caramels, and a cup of semisweet chocolate chips. We made them more
whole grain, decreased the brown sugar by 25%, substituted a light
plant sterol margarine in place of butter and used low sugar berry
preserves instead of chocolate chips, heavy cream and caramels. Granted
the berry bars aren't going to give you the chocolate fix the other
version will...but you are better off getting your daily dose of
chocolate with a couple bites of dark chocolate anyway...and this
version can double as a breakfast bar!
Use the margarine cold from the refrigerator, it will crumble more
easily. Each bar contributes 1.4 grams of plant sterols as well.
Ingredients
2 cups old-fashioned rolled oats
1 cup whole-wheat flour
1 cup unbleached white flour
3/4 cup dark brown sugar, packed
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cup light margarine with plant sterols (i.e. Smart Balance Heart
Right Light with 5 grams fat and 1.7 grams plant sterols per
tablespoon)
1 1/2 cups low sugar berry preserves (i.e. Smucker's Low Sugar
Strawberry Preserves)
Directions
1. Preheat oven to 350-degrees. Coat a 9 x 13-inch baking dish with
canola cooking spray.
2. In large mixing bowl, combine oats, whole wheat and white flours,
brown sugar, baking soda and salt by beating on low speed. Add the
margarine to the oat mixture, cold from the refrigerator, breaking it
up into small pieces with your fingers or two knives or forks. Run
mixer on low speed just until a crumbly mixture forms.
3. Press half of the oat mixture onto bottom of prepared baking dish.
Bake until just set (about 15 minutes). Spread berry preserves evenly
over warm bottom crust. Sprinkle the remaining crumb mixture evenly
over the top, breaking it up into smaller pieces with fingers if
necessary. Bake 15 minutes more. Let cool in pan before cutting into 24
squares.
Yield: Makes 24 bars
Nutrition information per serving: 170 calories, 4 g protein, 28 g
carbohydrate, 5 g fat, 1.4 g saturated fat, 1.6 g monounsaturated fat,
1.7 g polyunsaturated fat, 0 mg cholesterol, 3 g fiber, 180 mg sodium.
Calories from fat: 25 percent. Omega-3 fatty acids = .22 g, Omega-6
fatty acids = 1.5 g
Original bars contain 335 calories, 16 g fat, 9 g saturated fat, 33 mg
cholesterol, 46 grams carbohydrate, and 2 grams fiber per bar if the
recipe makes 24 bars.
Source: Web MD
FREEZER CINNAMON SWEET ROLLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
These rolls are good for busy mornings--let them stand 30 minutes, then
bake 20 minutes. Make in disposable foil pans for easy gift-giving, and
present the glaze in a small jar or zip-top plastic bag with these
instructions: Microwave at HIGH 15 to 30 seconds, stir or knead until
smooth, and drizzle over warm rolls.
Yield 24 servings (serving size: 1 roll)
Ingredients
Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
1/2 cup fat-free milk
1/3 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, lightly beaten
3 3/4 cups all-purpose flour, divided
Cooking spray
Filling:
2/3 cup packed brown sugar
1/2 cup golden raisins
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 tablespoon ground cinnamon
2 tablespoons butter, melted
Glaze:
1 cup powdered sugar
2 tablespoons fat-free milk
Preparation
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir
in 1/2 cup milk and next 5 ingredients (1/2 cup milk through egg).
Lightly spoon flour into dry measuring cups; level with a knife. Add 3
1/2 cups flour to yeast mixture; stir until blended. Turn dough out
onto a floured surface. Knead until smooth and elastic (about 10
minutes); add enough of the remaining flour, 1 tablespoon at a time, to
prevent dough from sticking to hands (dough will feel sticky). Place
dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until doubled in size. (Gently press two fingers into dough. If
indentation remains, dough has risen enough.) Punch dough down; cover
and let rest 5 minutes.
To prepare filling, combine brown sugar, raisins, dried apricots,
chopped pecans, and cinnamon. Roll the dough into an 18 x 10-inch
rectangle on a floured surface. Brush 2 tablespoons melted butter over
dough; sprinkle with 1 1/2 cups filling, leaving a 1/2-inch border.
Beginning with a long side, roll up jelly-roll fashion, and pinch seam
to seal (do not seal ends of roll). Place a long piece of dental floss
under dough 3/4 inch from end of roll. Cross ends of floss over top of
roll; slowly pull ends to cut through dough. Repeat procedure to make
24 rolls. Coat 2 (9-inch) square foil baking pans with cooking spray.
Sprinkle 1/2 cup filling into bottom of each pan. Place 12 rolls, cut
sides up, in each pan. Cover and let rise 1 1/2 hours or until doubled
in size.
Preheat oven to 350°. Uncover rolls. Bake at 350° for 20 minutes or
until browned. Invert onto a serving platter.
To prepare glaze, combine powdered sugar and 2 tablespoons milk,
stirring until smooth. Drizzle over warm rolls.
To Freeze Unbaked Rolls: Prepare recipe through cutting the dough into
24 rolls, placing in pans, and letting rise until doubled in size.
Cover with plastic wrap. Wrap tightly with heavy-duty foil. Store in
freezer up to 2 months.
To Prepare Frozen Unbaked Rolls: Remove rolls from freezer, and let
stand at room temperature 30 minutes. Uncover and bake at 350° for 20
minutes or until browned.
Nutritional Information
Calories: 193 (24% from fat) Fat: 5.1g (sat 2g,mono 1.9g,poly 0.8g)
Protein: 3.1g Carbohydrate: 34.4g Fiber: 1.4g Cholesterol: 17mg Iron:
1.5mg Sodium: 87mg Calcium: 28mg
Source: Cooking Light, Dec 2003
LEMON CHICKEN STIR-FRY
~Shared by Jim D., WA
Makes 4 servings, about 1 1/2 cups each
Ingredients
1 lemon
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch
pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots (1/4 inch thick)
2 cups snow peas (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic
Instructions
1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk
3 tablespoons of the juice with broth, soy sauce and cornstarch in a
small bowl.
2. Heat oil in a large skillet over medium-high heat. Add chicken and
cook, stirring occasionally, until just cooked through, 4 to 5 minutes.
Transfer to a plate with tongs. Add mushrooms and carrots to the pan
and cook until the carrots are just tender, about 5 minutes. Add snow
peas, scallion whites, garlic and the reserved lemon zest. Cook,
stirring, until fragrant, 30 seconds. Whisk the broth mixture and add
to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add
scallion greens and the chicken and any accumulated juices; cook,
stirring, until heated through, 1 to 2 minutes.
Nutrition Information
Per serving: 225 calories; 6 g fat (1 g sat, 3 g mono); 63 mg
cholesterol; 14 g carbohydrate; 27 g protein; 3 g fiber; 448 mg sodium;
796 mg potassium.
Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv),
Potassium (23% dv), Iron (15% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat
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GIANNA'S
PASTA WITH ARUGULA
~Shared by Mary S., Nashville, TN
Yield: Serves 6.
INGREDIENTS
- 1 package Dreamfields Penne Rigate
- 6 Roma tomatoes, diced
- 1-1/2 cups of fresh arugula
- Half a white onion, diced
- Salt and pepper to taste
- 6 basil leaves, sliced thinly
- 2 melrose or cubanella peppers*, seeded and sliced thinly
- 1/3 cup extra virgin olive oil
DIRECTIONS
In a large pot of boiling water, cook penne until al dente, or as
desired.
Drain pasta and put into a large glass or ceramic serving dish.
Mix together all ingredients with pasta and serve. Can be served as a
main dish or side dish.
* A banana pepper or anaheim pepper can be substituted for the melrose
or cubanella peppers)
Nutritional Information (Per Serving): Calories: 328; Protein: 9g;
Sodium: 21mg; Cholesterol: 0mg; Fat: 13g; Saturated Fat: 2g; Dietary
Fiber: 6g; Digestible Carbohydrates: 15g;
Source: Dreamfields
Healthy Carb Pasta
ZUCCHINI SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 (1-cup) Servings
INGREDIENTS
- 2 cups chicken broth
- 2-1/2 cups sliced zucchini
- 1 cup chopped onion
- 2 garlic cloves, minced
- Pinch dried leaf marjoram
- 1 teaspoon curry powder
- Salt and pepper to taste
- 2 tablespoons non-fat dry milk
- 1 cup plain low-fat yogurt
- 1 teaspoon fresh lemon juice
- 2 tablespoons diced red bell pepper, or pimento
DIRECTIONS
In a medium-size saucepan, place all ingredients except yogurt, lemon
juice and bell pepper; bring to a boil. Reduce heat, skim off any froth
that accumulates, cover and simmer 10 minutes or until zucchini is
tender. Cool.
In a blender or a food processor fitted with the metal blade, process
in batches until pureed. Add yogurt and lemon juice; chill well.
Garnish with bell peppers.
Nutritional Information Per Serving (1 cup): Calories: 39, Fat: 0 g,
Cholesterol: 3 mg, Carbohydrate: 7 g, Protein: 3 g, Sodium: 75 mg
Diabetic Exchanges: 1/2 Milk, 1 Vegetable
Source: Light
and Easy Diabetes Cuisine by Betty Marks
FANNY'S CHICKEN AND RICE
~Shared by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 3/4 cup uncooked brown rice
- 6 skinless chicken breasts, or 6 skinless chicken thighs
and drumsticks (about 2 pounds)
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 tablespoon canola or corn oil
- 2 teaspoons curry powder
- 1-1/2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- One 14-15 ounce can diced tomatoes, with juice
- 1 tablespoon chopped fresh parsley
- 2 tablespoons dried currants
- 2 tablespoons slivered almonds
DIRECTIONS
Preheat the oven to 425 degrees F. Prepare a shallow baking pan with
non-stick pan spray.
Add the rice to 3 cups boiling water in a medium saucepan; cover and
simmer 50 to 60 minutes.
While the rice is cooking, put the chicken in the prepared pan. Bake,
uncovered, 20 minutes.
While the chicken is cooking, saute the onion, pepper, and garlic in
the oil in a large skillet for 5 minutes, until tender; add the curry
powder, thyme, and salt and blend thoroughly. Add the tomatoes with
their liquid, and the parsley; heat to a simmer.
Pour the sauce over the chicken and sprinkle with the currants. Cover
and bake at 350 degrees F. for 25 minutes.
While the chicken is cooking, toast the almonds in a small skillet over
medium heat for 3 minutes, or until lightly browned and fragrant.
To serve, arrange the chicken parts next to 1/2 cup rice on individual
plates. Divide the sauce over the rice. Sprinkle the almonds over the
chicken.
Serving Size: 1 breast half, or 1 drumstick and thigh, plus 1/2 cup
rice and 1/2 cup sauce
Nutritional Information Per Serving Calories: 304, Fat: 8 g,
Cholesterol: 73 mg, Sodium: 469 mg, Carbohydrate: 28 g, Dietary Fiber:
3 g, Sugars: 7 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1 Vegetable, 4 Very Lean Meat,
1/2 Fat
Source: The
New Family Cookbook for People With Diabetes
SHIITAKE-PORTOBELLO CHOWDER
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 4 shallots, thinly sliced
- 2 teaspoons margarine, divided
- 2 large potatoes, cut into 1/4-inch cubes
- 3 cups reduced-sodium vegetable broth
- 4 ounces shiitake mushroom caps
- 2 cups cubed portobello mushrooms
- 1/4 cup (1 ounce) shredded Gruyere, or Swiss cheese
- 2 tablespoons Marsala wine
- Salt and white pepper, to taste
DIRECTIONS
Saute shallots in 1 teaspoon margarine in large saucepan until
tender. Add potatoes and broth. Heat to boiling; reduce heat
and simmer, covered, until potatoes are tender, about 15 minutes.
Process mixture in blender or food processor until smooth; return to
saucepan.
Saute mushrooms in remaining 1 teaspoon margarine in large skillet
until wilted and golden brown, about 8 minutes; stir into potato
mixture. Heat to boiling; remove from heat and add cheese and wine,
stirring until cheese is melted. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 162,
Fat: 5 g, Cholesterol: 7.8 mg, Sodium: 114 mg, Protein: 5.6 g.
Carbohydrate: 24.7 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 1 Fat
Source: 1,001
Delicious Recipes for People with Diabetes
SPICY CHICKEN PIE
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
Crust:
- 3 cups cooked orzo pasta (about 1 cup dry)
- 1/4 cup plus 2 tablespoons grated Parmesan cheese
- 1/4 cup fat-free egg substitute or 2 egg whites, lightly
beaten
- Butter-flavored cooked spray
Rest of Ingredients:
- 1-1/2 cups coarsely chopped fresh mushrooms
- 1 medium yellow onion, sliced and separated into rings
- 1-1/2 cups shredded or diced roasted chicken
- 14-1/2 ounce can Mexican-style stewed tomatoes, crushed
- 1-1/2 teaspoons chili powder
- 1 cup shredded reduced-fat Monterey Jack or Mexican-blend
cheese
DIRECTIONS
Preheat oven to 375 degrees F.
To make the crust, place the orzo, Parmesan cheese, and egg substitute
or egg whites in a large bowl and stir to mix well.
Coat a 10-inch pie pan with the cooking spray and pat the mixture
evenly over the bottom and sides of the pan, forming an even crust.
Spray the crust lightly with the cooking spray and bake uncovered for
10 minutes.
While the crust is baking, coat a large nonstick skillet with nonstick
cooking spray and add the mushrooms and onions. Place the skillet over
medium heat, cover, and cook, stirring occasionally, for several
minutes until the vegetables are tender.
Add the undrained tomatoes, chili powder, and chicken to the skillet
mixture. Cook uncovered, stirring occasionally, for about 5 minutes,
until the mixture is thick.
Spoon the chicken mixture into the baked crust and sprinkle the cheese
over the top. Bake for an additional 5 minutes or until the cheese is
melted. Cut into wedges and serve hot.
Nutritional Information Per Serving (1/6 of recipe): Calories: 295,
Carbohydrate: 29 g, Cholesterol: 46 mg, Fat: 7.7 g, Fiber: 2 g,
Protein: 25 g, Sodium: 426 mg, Calcium: 297 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
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PUMPKIN
SPICE LATTE
~Shared by Ann, Mims, FL
Servings: 2
Difficulty: Easy
Cook Time: Over 120 min
"The recipe really does taste like the real thing, except it doesn't
leave a fluorescent orange stain when you dribble it down your sweater.
I also learned that coffee-house pumpkin lattes may contain gluten,
which is another reason to make them yourself!"
-Stephanie O'Dea
Ingredients
1/2 cup brewed espresso or 3/4 cup strong coffee
2 cups milk (preferably 1 percent)
2 tablespoons canned puréed pumpkin
1/2 teaspoon pumpkin pie spice or 1/4 teaspoon ground cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
tiny pinch of ground ginger
2 tablespoons sugar
2 tablespoons vanilla extract
whipped cream (optionall)
Directions
Use a 2-quart slow cooker. Add coffee/espresso and milk to the
stoneware. Whisk in pumpkin, spices, sugar, and vanilla. Cover and cook
on high for 2 hours. Whisk again. Ladle into mugs, and garnish with
whipped cream and additional cinnamon. Add a cinnamon stick for a
fanciful effect.
Source: Kitchen of Stephanie O'Dea © 2009 ABC News
SWEET CHILI-GLAZED CHICKEN WINGS
~Shared by Jim H., Calgary, Alberta, Canada
These are addictive wings! ~by evelyn/athens
30 min ; 10 min prep
SERVES 2
2 lbs chicken wings
1/4 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 1/2 tablespoons minced garlic
2 tablespoons minced ginger
3/4 teaspoon dry crushed red pepper
Glaze:
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon chili paste with garlic
Cut each chicken wing in half at joint.
Mix oil, cilantro, soy sauce, 2 tblsps garlic, ginger and ¼ tsp crushed
red pepper in large bowl; add chicken wings and turn to coat; cover and
refrigerate 2 hours.
Preheat oven to 400F; cover bottom of large baking sheet with aluminum
foil; transfer chicken to baking sheet; bake until cooked through and
golden-brown, about 20 minutes.
Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining
½ tblsp garlic and remaining ½ tsp crushed red pepper in medium
saucepan; bring to boil; reduce heat and simmer until glaze thickens to
syrup consistency, about 20 minutes.
Transfer baked chicken wings to large bowl; pour glaze over; toss to
coat.
Source: Recipezaar
TACO SALAD
~Shared by Maggie, TX
1/2 pound ground beef
1 (8 ounce) can tomatoes
2 cups torn lettuce
1/2 cup shredded sharp Cheddar cheese
1/4 cup sliced green onions
6 pitted ripe olives, sliced
1 (3 1/8 ounce) can jalapeno bean dip
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup crushed corn chips
In skillet brown meat; drain off fat. Drain tomatoes, reserving liquid.
Cut up tomatoes.
In salad bowl, combine lettuce, cheese, onion, olives, tomatoes and
corn chips.
To meat in skillet, stir in reserved tomato liquid, bean dip, chili
powder and salt. Bring to boiling. Add to lettuce mixture. Toss well.
Serve at once.
Serves two.
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ROASTED
CHICKEN AND HERBED ORZO
This one uses a whole roasted deli chicken, semisoft cheese (found in
containers in deli section of grocery store), shredded carrots, and
fresh green beans for a delightful dinner that tastes great and looks
wonderful.
8 oz. dried orzo
1-1/2 cups 1-inch pieces fresh green beans (6 oz.)
1 whole roasted deli chicken
2 5.2-oz. containers semisoft cheese with garlic and herbs
1/2 cup milk
1-1/2 cups shredded carrots
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
Preheat oven to 350 degrees F. Grease a 3-quart oval or rectangular
baking dish; set aside.
Cook orzo according to package directions, adding green beans during
last 3 minutes of cooking; drain. Meanwhile, cut chicken in 6 pieces;
set aside.
In large bowl whisk together cheese and milk until combined. Add hot
orzo mixture; stir until coated. Stir in shredded carrots. Spoon into
prepared baking dish. Top with chicken pieces.
Bake, covered, 30 to 40 minutes or until heated through. Let stand 5
minutes. Sprinkle with parsley.
Serves 6.
CROCK POT SCRABBLE
Ingredients:
2 cups wheat chex
2 cups corn chex
2 cups rice chex
3 cups thin pretzel sticks
1 13 ounce can or jar of salted peanuts or asst. mixed nuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/3 cup melted butter
1/3 cup worcestershire sauce
Directions:
1. In large (double) paper bag, mix together pretzels, cereals, and
nuts along with the garlic salt, celery salt, seasoned salt, and grated
cheese.
2. Empty bag into large mixing bowl and sprinkle the melted butter and
worcestershire sauce over all mixing gently with your hands.
3. Empty bowl into slow cooker/Crock Pot and cook on low for 3 or 4
hours.
4. Tear open paper bags you used to originally mix the scrabble and
spread them out onto a counter.
5. Spread heated slow cooker/Crock Pot scrabble onto torn open bags and
let dry for a minimum of one hour letting the paper absorb any excess
moisture.
6. Store in Rubbermaid or Tupperware type airtight containers. Keeps
for several weeks without going stale.
CHIVE CHEESE NOODLES
This is very tasty and filling!
1 package thin egg noodles
Salt, to taste
1/2 cup (1 stick) butter
3 ounces Philadelphia chive cheese
1 pint sour cream
1 can cream of mushroom soup
Cook noodles until just done. Mix all ingredients and correct
seasonings. Put into a casserole and top with bread crumbs. Bake at 325
degrees F until hot and bubbly.
SALMON SALAD
2 c. shell macaroni
1 lg. can salmon, drained
1-1/2 med. Tomatoes
1-1/2 cucumbers, peeled
4 sweet pickles, diced
3/4 Mayonnaise or salad dressing, as needed
Cook macaroni according to directions on box. Drain salmon and remove
dark skin and bone. Cut up tomatoes and cucumbers. Crumble salmon in
bowl; mix in tomatoes, macaroni, cucumbers and pickles. Use as much
mayonnaise as needed to moisten.
SWEET AND SOUR CHICKEN BREASTS
4 whole chicken breasts, split
½ bottle Russian dressing
1 pkg onion soup mix
4 oz jar apricot-pineapple jam
2 tsp powdered curry
1 cup sherry
Salt and pepper to taste
Arrange chicken breasts in a flat roasting pan. Blend all other
ingredients together and pour over chicken. Marinate overnight. Bake at
350F for 45 to 60 minutes.
KATHERINE HEPBURN'S BROWNIES
This recipe accompanied a 1975 Ladies Home Journal interview with
Katherine Hepburn and was revitalized by Saveur.
1/2 cup unsalted butter, plus more for greasing
2 ounces good quality unsweetened chocolate
1 cup granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup roughly chopped walnuts
1/4 cup all-purpose flour
1/4 teaspoon table salt
In a 2-quart saucepan over low-heat, melt butter with unsweetened
chocolate, stirring constantly with a wooden spoon. Remove
the pan from the heat and stir in sugar. Stir in eggs and
vanilla extract to make into a smooth batter. Add walnuts,
flour and salt; stir until incorporated.
Prepare an 8" x 8' baking dish by greasing it with butter.
Then line the pan with parchment paper and grease it as well.
Pour the batter into the lined dish and spread evenly.
Bake in a 325 degree oven for 40-50 minutes or until a toothpick
inserted into the center comes out clean.
Since you have lined your pan with parchment you can immediately remove
the brownies from the dish, leaving them to cool.
When cooled, cut into nine squares and serve.
Source: Noble
Pig
BAKED PORK CHOPS IN APPLESAUCE GRAVY
5 to 6 pork chops
2 tablespoons flour
1/2 teaspoon salt
Dash of pepper
1/4 cup catsup
3/4 cups boiling water
1 cup applesauce
1 onion, sliced
Brown pork chops on both sides in skillet; season with salt and pepper.
Place pork chops in 9 x 13-inch casserole. Using grease from pork
chops, add all other ingredients, except onion. Mix until smooth and
thickened. Slice onion and place on top of pork chops. Pour warmed
mixture over chops and onions. Bake at 350 degrees F for 45 minutes or
until done.
Serve with mashed potatoes.
Source: Recipe
Goldmine
ROASTED CHEDDAR WEDGES
1 24-ounce package frozen potato wedges (skins on)
2 tablespoons cooking oil
4 cloves garlic, minced
1 teaspoon smoked paprika or paprika
1/4 teaspoon salt
Nonstick cooking spray
1 cup shredded white or other cheddar cheese (4 ounces)
2/3 cup crushed croutons (about 1 cup croutons)
Dairy sour cream (optional)
Preheat oven according to package directions for potatoes. Place frozen
potatoes in a large self-sealing plastic bag. Combine cooking oil,
garlic, paprika, and salt. Drizzle over potato wedges. Seal bag and
shake to coat potatoes.
Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray.
Spread potatoes in a single layer on prepared pan. Bake potato wedges
according to package directions, turning once.
In another small bowl combine the cheese and croutons. Sprinkle over
the potatoes the last 3 minutes of baking. Use a large spatula to
transfer potato wedges to a platter or large plate (keep potatoes in a
single layer). Serve with sour cream, if desired.
Makes 8 servings.
Nutrition Facts
Calories 165, Total Fat (g) 8, Saturated Fat (g) 4, Cholesterol (mg)
15, Sodium (mg) 217, Carbohydrate (g) 19, Fiber (g) 1, Protein (g) 5
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
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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