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A
to Z
Recipes
March 28, 2010
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.
I can hardly believe the gorgeous weather we've been having in my neck
of the woods. So many of you had some unusually bad weather the past
few months and I hope you're finally enjoying a reprieve. If the
current weather could only last for a few months, I'd be one happy
camper. Of course, I'd be happy any way, regardless of the weather, any
day I'm on this side of the daisies (rather than pushing them up!).
There's always a reason to be happy and I try to find one daily. Doing
this newsletter is one... it makes me very happy to share with you.
The current Monthly Theme topic is Asian Recipes.
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.
There's nothing better than sharing and some really nice folks did just
that in today's issue. I sure hope you catch the sharing fever and
become an active member of this fine a2z family.
We'll see you here again on Wednesday, God willing.
Las
Vegas... Here we come!
Visit
the link where our 2010
Las Vegas Bling! is outlined right here.
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Cleaning
for a Reason
If you know any woman currently undergoing Chemo, please pass the word
to her that there is a cleaning service that provides FREE
housecleaning - 1 time per month for 4 months while she is in treatment.
All she has to do is sign up and have her doctor fax a note confirming
the treatment. Cleaning for a Reason will
have a
participating maid service in her zip code area arrange for the
service. http://www.cleaningforareason.org/
Please pass this information on to help a woman going through breast
cancer
treatment (or any type of cancer). This organization
serves the entire USA and currently has 547 partners to help these
women. It's our job to pass the word and let them know that
there are people out there who care.
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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Six
Truths of Life
~Shared by Johnny, LA
1. You cannot touch all your top teeth with your tongue.
2. All idiots, after reading the first truth, will try it.
3. And discover that the first truth is a lie and feel superior because
they can do it.
4. You're smiling now because you're an idiot.
5. You soon will forward this to another idiot.
6. There's still a stupid smile on your face.
I apologize about this. I'm an idiot and I needed company ...
And I know you have a sense of humor and some teeth.
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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An
Evening Prayer
~Shared by Rusty, Leesburg, FL
If I have wounded some poor soul today
If I have caused one foot to go astray
If I have walked in my own willful way
Dear Lord, forgive
If I have uttered idle words in vain
If I have turned aside from want or pain
Lest I offend some other through the strain
Dear Lord, forgive
Forgive these sins I have confessed to Thee
Forgive the secret sins I do not see
Guide me, love me and my keeper be
Dear Lord, forgive...
~Jim Reeves
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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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Mageirocophobia,
Fear of Cooking
By Lisa Fritscher, About.com Guide
~Shared by Jim D., WA
Mageirocophobia, or fear of cooking, can take many forms. Some people
are only afraid of cooking for large groups, while others are afraid of
whipping up scrambled eggs for themselves. Mageirocophobia is extremely
common, although it is only considered a phobia when it is severe
enough to interfere with daily life.
Types of Mageirocophobia
Most people with a fear of cooking are actually afraid of one or more
elements or possible outcomes of the cooking process. If your
mageirocophobia is severe, however, you may find that most or all of
these elements apply to you.
*Fear of Causing Illness – This appears to be the most common cooking
phobia of all. It is true that there are a number of possible foodborne
illnesses, and media coverage has led us to believe that they are quite
common. People who have this fear are generally afraid of
contamination, spoilage and/or undercooking. This fear may be more
common in those who do not fully understand the reasoning behind many
“food rules,” as well as those who spend a lot of time reading about
foodborne illnesses.
*Fear of Serving Inedible Food – This phobia can be divided into many
factors. A lot of cooks are overwhelmed by seasoning options. They do
not trust their own abilities to mix flavors or determine the best
choices for each dish. Many cooks fear overcooking or having their food
turn out dry or soggy.
*Presentation Concerns – Some cooks are perfectionists. They may worry
over how the food looks, whether the glasses are entirely spot-free and
even whether the tablecloth is perfectly centered. This phobia seems to
be triggered most often when giving a dinner party or otherwise
entertaining at home. However, some cooks experience this even when
cooking for close family.
*Fear of the Cooking Process – Many cooks worry about cutting
themselves, burning themselves or having other difficulties with the
process. Some are afraid of techniques that they do not fully
understand, from blanching to poaching.
*Fear of Recipes – Some cooks are intimidated by recipes that seem
complicated or overly long. They may question their ability to perform
all of the steps or worry that they will miss a step.
Complications of Mageirocophobia
Many people are able to successfully cope with mild to moderate
mageirocophobia simply by avoiding the specific elements of cooking
that make them nervous. However, more severe cases of the phobia can
become life-limiting. Living with any phobia can eventually lead to
complications ranging from depression to other anxiety disorders. In
addition, the kitchen plays an important emotional role in many
people’s lives, making mageirocophobia particularly devastating.
Many families and groups of friends enjoy getting together for meals,
particularly during the holidays. These events are often potluck in
nature, and it can feel awkward to always be the one bringing napkins
or potato chips. Alternately, some groups take turns hosting elaborate
dinner parties, and the inability to reciprocate can make you feel
inadequate.
In addition, many people become concerned about their mageirocophobia
when they have children. You might feel a responsibility to feed your
kids healthy, home-cooked meals, and experience guilt or anxiety when
that does not happen.
Some people with this phobia marry someone who loves to cook. At first,
your partner may truly enjoy cooking for you. Over time, though, he or
she might begin to resent never having a day off from this duty. You
might also begin to feel guilty or even dependent, as your partner is
providing your sustenance.
Treating Mageirocophobia
Depending on its severity, the fear of cooking can be treated in a
variety of ways. If your phobia is severe or life-limiting,
cognitive-behavioral therapy can help you learn to replace your fears
with more positive self-talk. Medications can be helpful in bringing a
truly stubborn phobia under control.
Once your phobia is no longer overwhelming, you might find that
learning and practicing new kitchen skills is helpful. However, trying
to force yourself through the phobia can actually make it worse, as
cooking requires a fairly steep learning curve. It is important to be
psychologically ready to handle the inevitable mistakes before
proceeding, or you may actually make the phobia worse.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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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Our
Monthly
Theme topic is: "Asian
Recipes"
Our
topic this month is a family favorite for many: Asian Recipes.
We're looking for recipes with an Asian flair which could include
Chinese, Japanese, Thai, Indonesia, Malaysian, etc. The sky's the
limit! It would be helpful if you submit only recipes using ingredients
that regular folks can find. Not many of us can afford to travel to
another town or expensive specialty store to pick up a rare ingredient
that may not be used again. Also, if you're sending a recipe from a
blog, send only the recipe (and photo of final
product, if you wish) and as with all submissions, provide
your source. Let's keep things simple in this theme topic by
sharing recipes people can actually use (and I can easily edit
for publication). I believe we could have a wonderful theme issue if we
remember this. There are delicious recipes which
come to mind in this theme topic... Kung Po Chicken,
Thai Chicken
Curry, Egg Drop Soup, Ginger
Noodles, Fried Rice, Egg Foo
Yong, Hot
& Sour Soup, etc. This is a theme topic that
will become a
keeper.
Please join in the
fun and send in your "Asian
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 "Asian
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.
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: "Asian
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 "Asian
Recipes" has a deadline of March
31,
2010,
and will be posted on April 11, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Asian
Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Very
Punny
~Shared
by Lucy Wellhausen,
Kirtland, OH
Owner of Ohio Honey
Company
1. Two antennas met on a roof, fell in love and got married.
The ceremony wasn't much, but the reception was excellent.
2. A jumper cable walks into a bar. The bartender says, "I'll
serve you, but don't start anything."
3. Two peanuts walk into a bar, and one was a salted.
4. A dyslexic man walks into a bra.
5. A man walks into a bar with a slab of asphalt under his arm, and
says "A beer please, and one for the road."
6. Two cannibals are eating a clown. One says to the other:
"Does this taste funny to you?"
7. "Doc, I can't stop singing 'The Green, Green Grass of Home." "That
sounds like Tom Jones Syndrome." "Is it common?" Well, "It's Not
Unusual."
8. Two cows are standing next to each other in a field. Daisy
says to Dolly, "I was artificially inseminated this morning." "I don't
believe you," says Dolly. "It's true; no bull!" exclaims
Daisy.
9. An invisible man marries an invisible woman. The
kids were nothing to look at either.
10. Deja Moo: The feeling that you've heard this bull before.
11. I went to buy some camouflage trousers the other day, but I
couldn't find any.
12. A man woke up in a hospital after a serious accident. He
shouted, "Doctor, doctor, I can't feel my legs!" The doctor replied, "I
know you can't - I've cut off your arms!"
13. I went to a seafood disco last week...and pulled a mussel.
14. What do you call a fish with no eyes? A fsh.
15. Two fish swim into a concrete wall. The one turns to the
other and says, "Dam!"
16. Two Eskimos sitting in a kayak were chilly, so they lit a fire in
the craft. Unsurprisingly it sank, proving once again that
you can't have your kayak and heat it too.
17. A group of chess enthusiasts checked into a hotel, and were
standing in the lobby discussing their recent tournament
victories. After about an hour, the manager came out of the
office, and asked them to disperse. "But why," they asked, as
they moved off. "Because," he said, "I can't stand chess-nuts
boasting in an open foyer."
18. A woman has twins, and gives them up for adoption. One of
them goes to a family in Egypt, and is named "Ahmal." The other goes to
a family in Spain; they name him "Juan." Years later, Juan sends a
picture of himself to his birth mother. Upon receiving the
picture, she tells her husband that she wishes she also had a picture
of Ahmal. Her husband responds, "They're twins! If
you've seen Juan, you've seen Ahmal."
19. Mahatma Gandhi, as you know, walked barefoot most of the time,
which produced an impressive set of calluses on his feet. He
also ate very little, which made him rather frail and with
his odd diet, he suffered from bad breath. This made
him. (Oh, man, this is so bad, it's
good).... A super-calloused fragile mystic hexed by
halitosis.
20. And finally, there was the person who sent twenty different puns to
his friends, with the hope that at least ten of the puns would make
them laugh. No pun in ten did.
Puns that will make you groan... Or a
reputable understanding
of the English language. . . .
~Shared by Pat M., Minden, NV
...Those who jump off a bridge in Paris are in Seine.
... A man's home is his castle, in a manor of speaking.
... Dijon vu - the same mustard as before.
... Shotgun wedding - A case of wife or death.
... A man needs a mistress just to break the monogamy.
... A hangover is the wrath of grapes.
... Dancing cheek-to-cheek is really a form of floor play.
... Does the name Pavlov ring a bell?
... Condoms should be used on every conceivable occasion.
... Reading while sunbathing makes you well red.
... When two egotists meet, it's an I for an I.
... A bicycle can't stand on its own because it is two tired.
... What's the definition of a will? (It's a dead give away.)
... Time flies like an arrow. Fruit flies like a banana.
... In democracy your vote counts. In feudalism your count votes.
... She was engaged to a boyfriend with a wooden leg but broke it off.
... A chicken crossing the road is poultry in motion.
... If you don't pay your exorcist, you get repossessed.
... With her marriage, she got a new name and a dress.
... The man who fell into an upholstery machine is fully recovered.
... You feel stuck with your debt if you can't budge it.
... Local Area Network in Australia - the LAN down under.
... Every calendar's days are numbered..
... A lot of money is tainted - It taint yours and it taint mine.
... A boiled egg in the morning is hard to beat.
... He had a photographic memory that was never developed.
... A midget fortune-teller who escapes from prison is a small medium
at large.
... Once you've seen one shopping center, you've seen a mall.
... Bakers trade bread recipes on a knead-to-know basis..
... Santa's helpers are subordinate clauses.
... Acupuncture is a jab well done.
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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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)
Your comments (how was it? is it a "keeper"?)
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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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
STRAWBERRY SHORTCAKE JELLY ROLL
~Shared by Treva, NC
Fresh strawberries and whipped cream make this a lovely springtime
dessert. A curl of orange rind adds a nice garnish.
Yield: 8 servings (serving size: 1 cake slice, about 1/2 cup
berries, and about 2 tablespoons whipped cream)
4 cups quartered strawberries (about 1 1/2 pounds)
3/4 cup sugar, divided
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 egg whites
3 egg yolks
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 (10-ounce) jar strawberry jam
1/2 cup whipping cream
Orange rind strips (optional)
Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and
chill 1 hour; stir occasionally.
Preheat oven to 400°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of
pan with wax paper. Coat wax paper with cooking spray.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, baking powder, and salt, stirring with a whisk. Set
aside.
Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large
bowl; beat with a mixer at high speed until pale and fluffy (about 5
minutes). Stir in lemon rind and vanilla. Sift half of flour mixture
over egg mixture; fold in. Repeat procedure with remaining flour
mixture. Spoon batter into prepared pan; spread evenly.
Bake at 400° for 10 minutes or until cake springs back when touched
lightly in center. Loosen cake from sides of pan; turn out onto a
dishtowel dusted with powdered sugar. Carefully peel off wax paper; let
cake cool 2 minutes. Starting at narrow end, roll up cake and towel
together. Place, seam side down, on a wire rack; cool completely (about
1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving
a 1/2-inch border. Reroll cake, and place, seam side down, on a
platter. Cut into 8 slices.
Beat cream with a mixer at high speed until stiff peaks form. Serve
strawberries and whipped cream with cake. Garnish with orange rind, if
desired.
CALORIES 318 (22% from fat); FAT 7.6 g (sat 4.1 g,mono 2.4 g,poly 0.6
g); IRON 1.1 mg; CHOLESTEROL 97 mg; CALCIUM 69 mg; CARBOHYDRATE 59.3 g;
SODIUM 179 mg; PROTEIN 5.2 g; FIBER 2 g
Source: Cooking Light, MARCH 2005
PINTO AND PORK TACOS
~Shared by Jim D., WA
Makes 8 tacos
Ingredients
3 pounds boneless pork butt, cut into 10 or 12 pieces
2 teaspoons salt
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon black pepper
1 tablespoon canola oil
1 cup dried pinto beans
3 cups water
8 corn tortillas, store bought or homemade
Lime wedges (for serving; optional)
Chopped red onion (for serving; optional)
Cilantro leaves (for serving; optional)
Minced jalapeño (for serving; optional)
Guacamole (for serving; optional)
Procedure
1. Preheat the oven to 250°F. Season the pork pieces with the salt,
cumin, cayenne, and pepper. Heat the oil in a large Dutch oven over
medium-high heat and brown the pork pieces, about 3 minutes a side.
Remove the browned pork; set aside.
2. Add the pinto beans and water to the Dutch oven; bring to a boil.
Boil beans vigorously for about a minute, then kill the heat and add
the pork pieces back to the pan. Put a lid on the Dutch oven; transfer
it to the oven. Braise until the pork and beans are both very tender,
about 2 1/2 hours. Let cool before removing and shredding the pork and
straining out the beans. The liquid can be discarded or frozen for a
future soup base.
3. Depending on your pork, you will have about 28 ounces (about 7 cups)
pulled pork. You will have about 3 cups of cooked beans; stash 2 cups
of beans in a container and freeze. Store 6 cups of the pork in 2-cup
containers and freeze, reserving 1 cup of pork and 1 cup of beans for
the tacos.
4. Combine the pork and pinto beans for your taco filling, and serve
with warmed tortillas, lime wedges, chopped red onion, cilantro leaves,
minced jalapeño, guacamole, and anything else you like on your tacos.
About the author: Joy Manning is the restaurant critic at Philadelphia
Magazine.
Source: Serious
Eats
CHOCOLATE CANDY SQUARES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1/2 c Margarine (melted)
2 c Vanilla wafer crumbs
1 c Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c Flaked coconut
2/3 c Evaporated milk
1 c Brown sugar (firmly packed)
Pour melted butter in bottom of 13 x 9" baking pan.
Sprinkle wafer crumbs evenly over butter.
Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut
over chocolate.
Combine evaporated milk with brown sugar. Stir until smooth and pour
over over top.
Bake at 350 degrees for 20 to 25 minutes.
Cool for about an hour then cut into 1 1/2" squares.
STATE FAIR CORN DOGS
~Shared by Johnny, LA
I love this usually-maligned thing, the staple of many a Midwest state
fair--as long as the batter is light and, after deep-frying, the
coating's not greasy. Here's a great recipe for it:
Makes 6 corn dogs
1 quart vegetable oil for frying, plus 1 tablespoon
3/4 cup fine yellow cornmeal
1/2 cup all-purpose flour plus additional for dredging hot dogs
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
6 hot dogs (I would choose a plump, New York-Chicago dog, like
Usinger's)
6 sticks (see NOTE)
1. In a medium saucepan (it must be wide enough to accommodate several
hot dogs frying at once), heat oil to 375 degrees.
2. Meanwhile, in a large bowl, combine cornmeal, 1/2 cup flour, sugar,
dry mustard, baking powder and salt. In another bowl, whisk together
milk, egg and the remaining tablespoon of vegetable oil. Whisk wet
ingredients into dry, whisking only until lumps are gone.
3. Pat hot dogs dry with paper towels. Place flour for dredging on a
plate. Roll a hot dog in the flour, tapping off excess. Using a fork or
tongs, dip floured hot dog in batter. Drop into hot oil. Fry about 3
minutes, turning to brown evenly. Remove from oil and drain on paper
towels. You can fry 2 or 3 at once, but let the oil return to 375
degrees F between batches. While still hot, skewer each dog with a
stick, pushing the stick about halfway up into dog. Serve immediately
with ketchup and mustard.
NOTE: Your Corn Dog stick has to be solid enough to support the dog
without bending or breaking. Bamboo skewers, for example, may not be
firm enough. I have found the perfect Corn Dog stick right in my
kitchen drawer: the chopstick. The one you choose should be a few
inches longer than the hot dog, and should have a pointy end to
facilitate pushing the stick into the hot dog.
TART AND BUBBLY WEDDING PUNCH
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (6 ounce) cans frozen pink lemonade concentrate
1 (6 ounce) can frozen pineapple juice concentrate
1 gallon cranberry juice
2 liters cranberry ginger ale
4 cups crushed ice
In a large punch bowl, mix lemonade concentrate, pineapple juice
concentrate and cranberry juice. Add ice and slowly pour in the ginger
ale.
GROUND TURKEY AND SPINACH MANICOTTI
~Shared by Linda H., Rosharon, TX
Servings: 4-6
1 box BARILLA Manicotti
1 pound ground turkey
2 eggs, slightly beaten
1/2 cup onion, finely chopped
1 clove garlic, minced
1 pound mushrooms, sliced
1 package (6 ounces) fresh baby spinach, coarsely chopped
salt
freshly ground black pepper
1/4 cup Parmigiano Reggiano cheese, grated
1-1/2 jars BARILLA Marinara Sauce
PREHEAT oven to 375. Bring a large pot of water to a boil.
COOK Manicotti according to package directions; drain and cool.
COMBINE ground turkey, eggs, cheese and vegetables in a large bowl.
FILL manicotti with meat mixture. Pour of ½ jar sauce into 13x9 inch
baking dish. Place manicotti in prepared baking dish. Cover with
remaining sauce. Sprinkle with remaining cheese.
BAKE covered with aluminum foil for 30 minutes. Remove foil and bake 10
additional minutes.
CREOLE CABBAGE
~Shared by Luanne, FL
The flavors of Louisiana go well with cabbage.
Ingredients
2 Tablespoons Butter
1 small head Cabbage, shredded
1 medium Onion, sliced
1 medium Green bell pepper, seeded and sliced
1 teaspoon Oregano
1/4 teaspoon Cayenne pepper
Salt and pepper to taste
1 cup Tomatoes, diced
Directions
Melt the butter in a heavy skillet. Add the cabbage, onion, pepper and
seasonings.
Cover and cook over low heat until tender (stirring frequently). Add
the tomatoes and cook for 10 minutes longer, uncovered
Serve 4-6
NUTTY SEED & OATMEAL BAGUETTE - ABM
~Shared by Doe, Oliver, B.C., Canada
Makes 2 baguettes
1 1/4 c water
3 tbsp oil
3/4 tsp salt
3 tbsp liquid honey
1/2 c flour
1 c w.w. flour
3/4 c quick cooking rolled oats
1/4 c chpd pecans or walnuts
2 tbsp each ,millet, unsalted sunflower seeds, sesame seeds, poppy
seeds & flaxseed
2 tsp dried thyme-optional
1 1/4 tsp bread machine yeast
Add all ingred to machine according to manf directions. Select dough
cycle. When cycle is complete, take dough to lightly floured surface,
cover, let rest 5-10 mins. Divide dough into 2 pcs. Cover one, press
the other into a sm rectangle & roll it up lengthwise tightly
into a lg. Roll log back & forth to elongate into a 12 or 15
inch baguette with tapered ends. Place baguette on lightly greased or
parchment lined baking sheet, then repeat with 2nd baguette. Cover
baguettes with tea towel & let rise in warm place for 35-45
mins. Brush with milk & sprinkle with rolled oats if desired.
With sharp, serrated knife make diagonal slashes across the top of
loaf. Bake at 400 for 20-25 mins until golden brown.
Variation- Epi’loaf- (French word for ear of corn or wheat)- Shape
dough into 2 long baguettes as directed. With sharp scissors make
diagonal cuts three- quarters of the way thru each loaf at 2 inch
intervals. Place on prepped baking sheets. Lift up the first section
& twist it to the right, with cut side up, pinching ends to
form a pint, lift & twist the next section to the left, again
pinching ends to form a point. Repeat with rem sections to create a
shape resembling a what stalk. Bake as directed. Handle the loaf
carefully after baking as sections can easily break off.
TOPPED DEVILED EGGS
~Shared by Treva, NC
Prep time 15 min
Total time 15 min
Makes 24 servings
12 hard-cooked eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese,
softened
3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp. GREY POUPON Dijon Mustard
2 tsp. white vinegar
1 tsp. sugar
1/8 tsp. paprika *
CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add
all remaining ingredients except paprika; mix well.
SPOON into resealable plastic bag. Cut small corner from bottom of bag;
use to pipe filling into egg white halves. Sprinkle with paprika.
ADD your choice of Toppings (See Tips) just before serving.
Kitchens Tips:
Topping Variations Country Favorite: Top with 10 slices cooked and
crumbled OSCAR MAYER Bacon and 2 finely chopped green onions.
It's Italian: Top with 1/2 cup thinly sliced drained jarred sun-dried
tomatoes packed in oil and 1/4 cup thinly sliced fresh basil.
Fiesta Time: Top with 6 Tbsp. finely chopped red peppers and 1 Tbsp.
chopped cilantro.
Coastal Delight: Top with 1/2 cup drained canned baby shrimp and 2
Tbsp. chopped fresh dill.
Make Ahead Prepare as directed. Store in tightly covered container in
refrigerator until ready to serve.
Nutritional information per serving:
Calories 60 Total fat 4.5 g Saturated fat
1.5 g Cholesterol 110 mg Sodium 75 mg
Carbohydrate 1 g Dietary fiber 0 g Sugars
1 g Protein 4 g Nutrition Bonus These tasty appetizers, made
with better-for-you products, can be part of a healthful eating plan.
* Instead of paprika I use Old Bay seasoning for a hot 'n spicy taste
Source: Kraft
SPINACH AND PROSCIUTTO EN CROUTE
~Shared by Jim D., WA
A pastry turnover encasing a spinach, cheese, olive, and prosciutto
filling, baked until golden. This hors d'oeuvre gets a 5-star rating in
our home - it's my husband's favorite.
6 Portions
2 tbsp Olive oil
1 sm clove Garlic, crushed
1/4 tsp Black pepper
1 tbsp Parmesan cheese
1 lb Frozen puff pastry, thawed
10 oz pkg Frozen chopped spinach, thawed
1/2 lb Coarsely grated Swiss cheese
1/4 lb Prosciutto, thinly sliced
1 C Ripe black olives, sliced
1 tbsp Cold water
1. Mix together the oil, garlic, black pepper, and Parmesan. Cover and
marinate for 2 to 3 hours.
2. Roll out the puff pastry on a floured board to form a rectangle
12x20-inches. (Pinch any seams together so that you essentially have
one large piece of dough.) Chill for 30 minutes.
3. Squeeze the spinach of all its liquid. Spread the spinach down the
center of the length of the dough forming a layer 4 inches wide and
extending to within 1-inch of either end.
4. Cover the spinach with half of the Swiss cheese. Blanket the cheese
with even layers of prosciutto. Spoon the marinade over the ham.
5. Sprinkle the reminder of the Swiss cheese over the prosciutto. Top
everything with black olives.
6. Fold the dough like a turnover, overlapping the sides. Crimp the
ends together firmly to seal. Place seam side down on an ungreased
baking sheet. (Up to this point may be prepared 2 to 4 hours in advance
and refrigerated. Return to room temperature to bake.)
7. Beat the egg and water together. Brush the pastry with the egg wash.
This gives the loaf a golden glaze when baked.
8. Bake in a preheated 350 F degrees oven for 30 minutes. Transfer to a
platter, cut into 1 and 1/2-inch wide slices, and serve immediately.
Source: 50+
Friends Club Cookbook
CASHEW CRUNCH
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 cups (11.5 oz. pkg.) Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Line 9-inch square pan with foil, extending foil over edges of pan;
butter foil. Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large
heavy skillet; cook over low heat, stirring constantly, until butter is
melted and sugar is dissolved. Increase heat to medium; cook, stirring
constantly, until mixture begins to cling together and turns golden
brown.
Pour mixture over chocolate chips in pan, spreading evenly. Cool until
chocolate is firm. Remove from pan; peel off foil. Break into pieces.
Store tightly covered in cool, dry place.
About 1/2 pounds candy.
CORN CASSEROLE SUPREME
~Shared by Johnny, LA
1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 c. sugar
1 scallion, chopped
8 oz. sour cream
2 eggs, beaten
1/2 c. margarine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top
Preheat oven top 350. Combine all ingredients in a large bowl and blend
well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top
and bake for 45 minutes.
Serves 6
TOASTED ROMANO CROSTINI
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup DI GIORNO Shredded Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
4 green onions, chopped
3 Tbsp. chopped roasted red peppers
1 loaf French bread, cut into 1/2-inch slices
PREHEAT broiler. Mix cheese, mayo, onions and red peppers.
SPREAD mixture on bread slices. Place on baking sheet.
BROIL 5 to 7 inches from heat 3 to 4 minutes or until golden brown.
Makes 24 servings
SUPER EASY BACON PASTA
~Shared by Linda H., Rosharon, TX
8 to 9 slices bacon
8 oz. fresh mushrooms, sliced cleaned
1 to 2 tablespoons green onion, sliced thin
16 oz. penne pasta, cooked and drained
2 cups half & half
1 cup Parmesan cheese, shredded
pepper to taste
Cook bacon in skillet until crisp. Remove from skillet and drain on
paper towels. Drain bacon drippings from, leaving 2 tablespoons. Saute
sliced mushrooms and green onions in bacon drippings. Add cooked and
drained pasta, 2 cups half & half, Parmesan cheese and pepper
to taste. Cook over medium heat until mixture thickens but don't boil.
Stir frequently.
SALT AND VINEGAR POTATO SALAD
~Shared by Pat, Merritt Island, FL
INGREDIENTS:
1 large red onion, cut lengthwise into 1/3” wedges and layers separated
1/2 C plus 2 Tbs cider vinegar
2 tsp. salt
5 lb. medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 tsp. Old Bay Seasoning
1 1/4 tsp. sugar
3/4 C extra-virgin olive oil
DIRECTIONS:
Toss together onion, 2 Tbs vinegar, and 1/2 tsp salt in a
bowl. Marinate at room temperature, tossing occasionally,
until slightly softened and pink, about 45 minutes.
Cover potatoes with salted cold water in a 5-6 quart pot, then simmer,
uncovered, until just tender, about 15 to 20 minutes. While
potatoes cook, whisk together 2 tsp Old Bay seasoning with sugar,
remaining 1 1/2 tsp salt, and remaining 1/2 cup vinegar in a small bowl.
Drain potatoes in a colander and when cool enough to handle but still
warm, peel and cut into 1/2-inch wide wedges. Toss warm potatoes with
vinegar mixture in a large bowl. Add onion mixture and oil, tossing to
combine. Add more Old Bay seasoning if desired. Serve warm or at room
temperature.
Source: Gourmet 6/06
PEPPERMINT FLUFF
~Shared by Leasa, IA
14 Oreo cookies crushed
1/2 pint whipping cream, whipped
1/4 C miniature marshmallows
1/2 C crushed peppermint candy
Cover bottom of 9 x 9 pan with half of the crushed cookies.
Fold together whipped cream, marshmallows and crushed candy.
Carefully spoon onto crumbs. Sprinkle rest of crumbs on
top. Refrigerate at least 12 hrs before serving.
Source: Courtesy of Linda Bowden, The St. Paul Lutheran Church
cookbook, 1981
THE MELTING POT FLAMING TURTLE FONDUE
(Copycat)
~Shared by Treva, NC
This nutty chocolate-caramel fondue goes well with fresh cut fruits,
cheesecake squares, brownies, marshmallows.
2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
1/3 ounce one fifty one rum
whole milk for thinning, if necessary
In a fondue pot* slowly heat the chocolate and caramel to no higher
than 135 degrees Fahrenheit**, stirring frequently.
If the mixture seems too thick, slowly add whole milk until you reach
the desired consistency.
Slowly add rum to the fondue pot. Using a long match, carefully ignite
the liquor by touching the flame to the edge of the pot. Do not lean
over the pot while doing this. Once the flame burns out, add the nuts
to the pot and stir.
Serve fondue at a temperature of 120 degrees Fahrenheit with assorted
dippers of choice.
Serves 2 to 3
*If you do not have a fondue pot, you can prepare this recipe using a
double boiler.
**A candy thermometer will also come in handy with this recipe.
FRIED ONION RINGS
~Shared by Jim D., WA
The addition of cayenne pepper in this recipe makes these onion rings a
little spicier than traditional ones. If you don't like spicy foods,
eliminate the cayenne.
2 lg Sweet onions
1 Egg
2/3 C Water
1 tbsp Vegetable oil
1 tsp Lemon juice
1 C All-purpose flour
1 1/2 tsp Baking powder
1 to 1 1/4 tsp Salt
1/8 to 1/4 tsp Cayenne pepper
Oil for deep-fat frying
Cut onions into 1/2-inch slices; separate into rings. Place in a bowl;
cover with ice water and soak for 30 minutes.
Meanwhile, in a bowl, beat egg, water, oil and lemon juice.
Combine flour, baking powder, salt and cayenne; stir into egg mixture
until smooth.
Drain onion rings; dip into batter.
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375
degrees. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on
each side or until golden brown. Drain on paper towels.
Yield: 4-6 servings.
Source: 50+
Friends Club Cookbook
GRILLED HONEY-MUSTARD CHICKEN SANDWICHES
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
This is no plain old grilled chicken breast sandwich. Brushing on a
seasoned honey-mustard baste turns the ordinary into something special.
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breast halves (1 pound)
4 whole-grain sandwich buns, split
4 slices tomatoes
Leaf lettuce
Heat coals or gas grill for direct heat. Mix mustard, honey, oregano
and red pepper. Brush on chicken. Cover and grill chicken 4 to 6 inches
from medium heat 15 to 20 minutes, brushing frequently with mustard
mixture and turning occasionally, until juice of chicken is no longer
pink when centers of thickest pieces are cut. Discard any remaining
mustard mixture. Serve chicken on buns with tomato and lettuce.
Makes 4 sandwiches
Tip. Last night we had grilled chicken breast. This is one way I
prepared it. I put a small bottle of Italian dressing with about 1
tablespoon soy sauce in a bowl, then added the chicken breast I has
pounded thin with a mallet and cut in in half. It cooked quick on our
George Foreman grill. Very tender and delicious!
ROCK'S RUSTIC APPLE PIE
~Shared by Johnny, LA
Makes 8 to 10 servings
12 to 14 medium-size Granny Smith or Golden Delicious apples, peeled,
cored
½ tablespoon butter per apple
1/3 cup sugar
½ teaspoon cinnamon
½ teaspoon ground cloves
1/3 cup bourbon, brandy or rum
1 9-inch pie crust
More cinnamon, sugar and butter
Vanilla ice cream
Arrange the apples in a large, heavy skillet. Put butter into the cored
section of each apple. Sprinkle evenly with the sugar, cinnamon and
cloves. Drizzle the liquor evenly over the apples and cover the pot
with a lid. Cook over low heat for 1 hour.
Remove from heat, remove the lid and cool to room temperature.
Preheat oven to 350 degrees.
Cover the apples with a 9-inch pie crust and sprinkle the crust with a
little sugar and cinnamon, then dot with butter. Make several slashes
in the pie crust.
Bake until golden, 40 to 45 minutes. Remove from the oven and cool
slightly before scooping onto dessert plates. Serve with vanilla ice
cream.
BARBEQUED STEAK
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
Put oil and steak spice on a large enough platter to accommodate the
steaks. Coat the steak well with the oil and spices.
Preheat an outdoor grill for high heat and lightly oil grate
Grill steaks over high heat to desired doneness.
SHRIMP SCAMPI FLORENTINE WITH PASTA
~Shared by Linda H., Rosharon, TX
1 pkg frozen Shrimp Scampi (HEB or Gorton’s)
1 pkg Stoufffer’s spinach soufflé
½ lb whole wheat angel hair pasta
Heat Shrimp. Cook spinach in microwave on high for 5 minutes
and stir. Cook pasta to desired tenderness. When
shrimp are done add spinach and pasta and toss. Can add some
of the pasta water for additional thinner sauce.
Source: Linda H.
BANANA SPLIT CAKE
~Shared by Barb C., Chula Vista, CA
"An easy no-bake sweet treat. Perfect for those hot summer months when
turning the oven on is unbearable."
Ingredients:
1 (16 ounce) package vanilla wafers, Crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (8 ounce) package cream cheese 2 cups confectioners' sugar
1 (12 ounce) container frozen whipped Topping, thawed
1/4 cup chopped walnuts
8 maraschino cherries
Directions:
1. Combine the crushed vanilla wafers and melted margarine. Pat into
the bottom of one 9x13 inch pan.
2. Beat the cream cheese and confectioners' sugar together until light
and fluffy. Spread over the top of the vanilla wafer crust. Spoon
crushed pineapple over the cream cheese layer. Then layer sliced
bananas over the pineapple. Cover with the non-dairy whipped topping
and sprinkle top with chopped walnuts and maraschino cherries.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
MEXICAN APPETIZER PLATTER
~Shared by Larry J., Spring Hill, TN
Add south-of-the-border spice to your next party.
Ingredients:
1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips
TO PREPARE:
Brown beef and onion. Drain thoroughly. Season with
salt. Spread refried beans in a 10 x 15 ovenproof
dish. Top with meat and onion mixture. Sprinkle
with chopped chilies, then cheeses. Drizzle taco sauce over
all. Bake, uncovered, at 400 degrees for 20 minutes. Garnish
with green onions and olives. Mound avocado in
center. Top with sour cream. Tuck tortilla chips
around the outside edge of dish. Serve immediately.
NOTE: First 5 layers, meat through taco sauce, can be
prepared in advance and chilled until cooking time.
SERVES: 16 - 18
Source: "Traditions...A
Taste of the Good Life" by The Junior League of Little Rock
CAJUN CHICKEN LASAGNA
~Shared by Treva, NC
"This lasagna has just the right amount of zing to it. The key to this
is the andouille sausage...probably not good for anyone counting
calories either! The meat mixture would be good served over fettuccine
noodles, if you would like to save time"
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of
lightly salted water to a boil. Add pasta, and cook for 8 to 10
minutes, or until al dente; drain.
2. In a large skillet over medium-high heat, combine sausage, chicken,
Cajun seasoning and sage. Cook until chicken is no longer pink and
juices run clear, about 8 minutes. Remove meat from skillet with a
slotted spoon, and set aside. Saute onion, celery, bell pepper and
garlic until tender. Remove from heat, and stir in cooked meat and one
container Alfredo sauce.
3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna
noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover
with a layer of noodles. Spread remaining Alfredo sauce over top. Top
with mozzarella cheese and sprinkle with Parmesan cheese.
4. Bake in preheated oven for 1 hour. Let stand 15 minutes before
serving.
CROCK POT SAUERBRATEN
~Shared by Jim D., WA
5 1/2 lbs. pot roast or rump roast
2 1/2 c. water
1 1/2 c. red wine vinegar
2 med. onions, sliced
1 lemon, sliced
1 tbsp. sugar
3 beef bouillon cubes, crushed
1/4 tsp. ginger, ground
12 whole cloves
6 bay leaves
6 peppercorns
1/2 c. onion, chopped
1/2 c. carrot, chopped
1/4 c. celery, chopped
1 c. gingersnaps, broken
In removable liner, combine water, vinegar, sliced onions, sliced
lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and
peppercorns. Add meat. Cover and refrigerate 36 to
72 hours, turning meat occasionally. The longer the meat
marinates, the spicier it gets. Remove meat from marinade;
strain marinade, reserve one cup.
Place chopped vegetables in bottom of removable liner; place meat on
vegetables; pour reserved cup of marinade over all. Place
liner in base. Cover and cook on low 9-11 hours (high 5
hours).
Remove meat to carving board and let sit 15 to 20 minutes for meat to
firm before carving. Add gingersnaps to liquid in cooker and
cook on high for 15 to 20 minutes. Slice meat and ladle on
sauce.
CORNED BEEF SKILLET HASH
~Shared
by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
2 cups chopped cooked corned beef brisket
1 1/2 cups chopped cooked potatoes (about 1 1/2 medium)
1 1/2 cups diced cooked beets (about 12 oz fresh beets)
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shortening
Chopped fresh parsley, if desired
1. In large bowl, mix all ingredients except shortening and parsley.
2. In 10-inch skillet, heat shortening over medium heat until melted.
Spread beef mixture in skillet. Cook 10 to 15 minutes, turning
occasionally with wide spatula, until brown. Sprinkle with parsley.
CHICKEN WRAPS WITH CURRIED MAYONNAISE
~Shared by Johnny, LA
Make Chicken Wraps with curried mayonnaise with your leftover chicken.
It does not matter how the chicken has been prepared, baked, roasted or
fried, as long as you have 8 to 10 ounces of chicken.
1. Prepare your Curried Mayonnaise.
INGREDIENTS
3 Tspn curry powder
1 Cup mayonnaise
1/2 Tspn cayenne pepper
1-1/2 Tbspn fresh lemon juice
2 Tspn raisins, softened*
DIRECTIONS
Mix all ingredients together and refrigerate.
2. Prepare chicken for sandwich.
INGREDIENTS
8 to 10 oz. chicken, sliced or shreds
4 Large tortillas
1/2 Large avocado, very ripe, peeled and thinly sliced
3 Cups lettuce, shredded
2 Cups English cucumbers, thinly sliced, skin left on
1/2 cup fresh flat parsley
DIRECTIONS
Warm tortillas in skillet. Remove tortillas from skillet and place on
four separate pieces of plastic wrap.
Use 1/2 of curried mayonnaise to spread on tortillas. Place 1-1/2 cups
of lettuce on tortillas, then top with chicken, cucumbers, parsley,
avocado and remaining mayonnaise. Cover with lettuce and roll each
tortilla tightly. Wrap each tortilla in individual plastic wrap and
refrigerate for at least 1/2 to 1 hour. Remove from refrigerator and
cut wraps in halves or cut in quarters.
Makes 4 or 8 servings.
*Hints)
*Soften raisins by placing them in a small bowl and covering with very
hot water. Drain water after raisins are soft.
SKILLET PORK CHOPS WITH POTATOES AND ONION
~Shared
by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
Heat oil in a large skillet over medium heat. Coat the pork chops with
flour, and place in the skillet. Brown about 4 minutes on each side.
In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle
1/2 the Parmesan cheese mixture over the pork chops. Layer chops with
the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with
onion slices.
In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in
the lemon juice. Pour over the layered pork chops.
Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are
tender and pork chops have reached an internal temperature of 160
degrees F (70 degrees C).
SAUSAGE-PENNE BAKE
~Shared by Linda H., Rosharon, TX
Makes 6 servings
1/2 lb. hot Italian sausage
2 large eggs
1 c. ricotta cheese
1/2 t. salt
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. sliced black olives
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 t. crushed red-pepper flakes
1 1/2 pkgs. (8 oz. size/12 oz. total) penne pasta, cooked
Preheat oven to 400 degrees. Grease 2-quart baking dish; set aside.
Remove sausage from casing. In medium skillet, crumble
sausage. Over medium-high heat, sauté sausage until
browned. With slotted spoon, remove sausage and drain on
paper towel-lined plate.
In large bowl, whisk eggs with ricotta; stir in cooked sausage, salt
and remaining ingredients. Spoon into prepared
dish. Bake 15 minutes or until mixture is bubbly and top is
lightly browned.
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VEGETARIAN
CHILI
~Shared by Treva, NC
This vegetarian chili can be made on the stove top or in a slow cooker.
It's great for cold winter days - serve with fat free cheese and sour
cream as garnish!
1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 T ground cumin
3 T garlic powder
4 T chili powder
Heat a large sauté pan over medium high heat, spraying with cooking
spray. Cook vegetables until they are slightly soft - about 6-7 minutes.
Meanwhile, combine tomatoes, beans and spices in a large dutch oven or
slow cooker. When vegetables are done, add them to the mixture and
combine thoroughly.
For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.
For Slow Cooker: Simmer for 6-7 hours on high.
Number of Servings: 8
TERIYAKI GLAZED TUNA
~Shared by Maggie, TX
Yield: 4 servings
INGREDIENTS
- 4 (4 ounces) portions tuna steak, 1-inch thick
Marinade Ingredients:
- 1/4 cup lite soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 tablespoons orange juice
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon brown sugar
DIRECTIONS
In a medium bowl or in a zippered plastic bag, combine all marinade
ingredients. Add the tuna steaks and turn to coat with marinade. Cover
and put in the refrigerator. Marinate the tuna for 2 hours. Remove the
tuna from the marinade. Discard marinade. Preheat an oven broiler or
grill. Place the tuna steaks on a broiler pan or prepare a grill rack
by spraying it with nonstick spray. Broil or grill the tuna 4-6 inches
from the heat source, turning once for a total cooking time of 7-8
minutes. (Cook a bit longer if you want well-done tuna).
Nutritional Information Per Serving (About 4 ounces): Calories: 168,
Fat: 6 g, Cholesterol: 42 mg, Sodium: 194 mg, Carbohydrate: 1 g,
Dietary Fiber: 0 g, Sugars: 1 g, Protein: 26 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat
Source: The
Diabetes Food and Nutrition Bible by Hope S. Warshaw and
Nancy S. Hughes
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if you have a submission for the Heart Healthy Recipe section of
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WEST
COAST COBB SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 12 cups torn romaine lettuce
- 2 cups diced grilled chicken breast or roast turkey
- 1 cup diced tomato
- 1 cup diced avocado
- 1 medium carrot, shredded with a potato peeler
- 1/2 cup chopped red onion
- 2 hard boiled eggs, chopped
- 4 slices turkey bacon, cooked and crumbled
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack cheese
- 1/4 cup chopped walnuts
- 3/4 cup nonfat or light ranch or olive oil vinaigrette
salad dressing
DIRECTIONS
Arrange a quarter of the salad greens over the bottoms of each of 4
plates. Top the lettuce on each plate with a quarter of the chicken or
turkey and a quarter of the tomato, avocado, carrot, and onion.
Sprinkle each salad with some of the egg, bacon, cheese, and walnuts.
Serve immediately accompanied by the dressing.
Nutritional Information Per Serving (1/4 of recipe): Calories: 413,
Carbohydrate: 27 g, Cholesterol: 166 mg, Fat: 16 g, Saturated Fat: 2.7
g, Fiber: 7 g, Protein: 40 g, Sodium: 838 mg, Calcium: 243 mg Diabetic
Exchanges: 4 Lean Meat, 4 Vegetable, 2 Fat
Source: The
Complete Diabetes Prevention Plan by Sandra Woodruff,
Christopher Saudek
WATER CHESTNUTS AND SNOW PEAS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 teaspoon sesame oil
- 3 garlic cloves, minced
- 2 cups fresh snow peas
- 1 cup sliced water chestnuts
- 1/4 cup fresh bean sprouts
- 1/2 cup low-fat, low-sodium chicken broth
- 1 tablespoon lite soy sauce
- 2 tablespoons pineapple juice
- 1 teaspoon sugar
- 2 teaspoons grated ginger
- 2 teaspoons cornstarch or arrowroot powder
DIRECTIONS
Heat the oil in a wok or skillet over medium-high heat. Add the garlic
and saute for 30 seconds. Add the snow peas, water chestnuts, and bean
sprouts and saute for 1 minute.
In a measuring cup, mix together the remaining ingredients. Add to the
pan and cook until the sauce is thickened, about 1 minute. Serve
immediately.
Nutritional Information Per Serving (1/2 cup): Calories: 55, Fat: 1 g,
Cholesterol: 0 mg, Sodium: 114 mg, Carbohydrate: 10 g, Dietary Fiber: 2
g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
VEAL PAPRIKASH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 pound grain-fed veal scallops or boneless beef sirloin,
cut into thin strips
- 4 cups quartered mushrooms
- 1 large onion, halved lengthwise and thinly sliced
- 2 cloves garlic, minced
- 4 teaspoons sweet Hungarian paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/4 pepper
- 1 tablespoon all-purpose flour
- 3/4 cup chicken stock
- 1/2 cup sour cream
- Salt and pepper
DIRECTIONS
In a large non-stick skillet, heat half the oil over high heat;
stir-fry veal in 2 batches, each for 3 minutes or until browned but
still pink inside. Transfer to a plate along with pan juices; keep
warm.
Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic,
paprika, marjoram, salt and pepper; cook, stirring often, for 7 minutes
or until lightly colored.
Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring,
for 2 minutes or until thickened. Stir in sour cream. Return veal and
accumulated juices to pan; cook 1 minute more or until heated through.
Adjust seasoning with salt and pepper to taste; serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 266,
Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 30 g, Sodium: 462
mg, Cholesterol: 107 mg
Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat
Source: America's
Everyday Diabetes Cookbook by Katherine Younker
CRANBERRY-RASPBERRY GRANITA
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 cups 100% juice cranberry-raspberry juice blend
- 1-1/2 cups raspberries (fresh or previously frozen, thawed,
and drained)
- 1/2 cup Splenda sugar substitute
DIRECTIONS
In a blender, combine the juice and raspberries. Mix well. Pour the
mixture through a fine-mesh sieve placed over a mixing bowl. Press the
mixture gently through the sieve, as necessary, to extract as much
juice as possible. Discard the mixture in the sieve or reserve for
another use.
Add the Splenda to the strained juice mixture and stir to mix well.
Cover and freeze. Stir thoroughly with a fork about every 30 minutes,
for 6 hours or so, or until the granita is frozen in a crumbly, grainy
texture.
Nutritional Information Per Serving (1/6 of recipe): Calories: 71, Fat:
0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 18 g, Protein: 0 g
Diabetic Exchanges: 1 Fruit
Source: Diabetes
Cookbook for Dummies
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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BANANA
FROSTED SHAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 med. Banana
1 cup Milk
3 - 4 scoops Vanilla Ice Cream
1 tsp Vanilla Extract
Blend the banana until smooth and then add the other ingredients. Blend
until smooth and serve.
CATALINA CHICKEN
~Shared by Maggie, TX
Ingredients:
2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons canola oil
1/4 cup Catalina salad dressing
4-1/2 teaspoons onion soup mix
1 tablespoon grape jelly
Directions:
In a large nonstick skillet, brown chicken in oil. Transfer to a
shallow baking dish coated with cooking spray. Combine the salad
dressing, soup mix and jelly; pour over chicken.
Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer
reads 170°.
Yield: 2 servings.
Nutrition Facts
One serving: 1 chicken breast half (prepared with fat-free dressing and
reduced-sugar jelly) Calories: 246 Fat: 8 g Saturated Fat: 1 g
Cholesterol: 78 mg Sodium: 697 mg Carbohydrate: 14 g Fiber: 1 g
Protein: 29 g
Source: Cooking
for 2
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
CHICKEN BOUDINE CASSEROLE
2 cups cooked egg noodles
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheddar cheese, your choice, divided
1 (2 1/4 ounce) package slivered almonds, toasted
1/4 cup drained chopped pimiento
1 (4 ounce) can sliced mushrooms, drained
salt and pepper
1. Preheat oven to 350°F
2. In a large bowl, toss together the noodles, soup, broth, and sherry.
3. Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and
salt and pepper, to taste, and toss to combine.
4. Transfer the mixture to a greased 13x9x2-inch casserole and top with
the remaining cup of cheese.
5. Bake for 30 minutes, or until bubbly.
Makes 8 servings
Calories 491
Calories from Fat 253
Total Fat 28.2g
Saturated Fat 11.8g
Monounsaturated Fat 9.4g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 108mg
Sodium 919mg
Potassium 423mg
Total Carbohydrate 19.0g
Dietary Fiber 1.6g
Sugars 2.5g
Source: Paula Deen
EASY EASTER PIE
2/3 c boiling water
1 pk (4-serving size) Jell-O, any flavor
1/2 c cold water
Ice cubes
8-oz Cool Whip whipped topping, thawed
1 ready-made graham cracker pie crust (6-oz)
Stir boiling water into gelatin in a large bowl for 2 minutes or until
completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to
gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10
minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans, Hershey
kisses, small chocolate Easter eggs, etc.
CROCK POT SPICY DIP
Ingredients:
2 lb. Velveeta cheese
2 lb. hamburger, cooked and drained
1 lg. jar Old El Paso taco sauce (or 1 can Rotel tomatoes)
1 lg. onion, chopped fine
Directions:
Mix all together in Crock Pot and set where cheese will melt and all
will remain warm.
ALMOND RICE PILAF
3/4 cup onion; chopped
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups instant rice; uncooked
In a saucepan, sauté onion and almonds in butter until the onion is
tender and the almonds are lightly browned. Add broth; bring to a boil.
Stir in rice and cover. Remove from the heat. Let stand for 5 to 8
minutes or until liquid is absorbed.
Yield: 4 servings
Per Serving (excluding unknown items): 342 Calories; 13g Fat (34.7%
calories from fat); 10g Protein; 46g Carbohydrate; 3g Dietary Fiber;
8mg Cholesterol; 416mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
BURGUNDY MEATBALLS
1 lb. ground beef (very lean)
1 Tbs. parsley flakes
1 cup dry grated bread crumbs
1 Tbs. instant minced onion
1 tsp. monosodium glutatmate (MSG)
1 egg
1 tsp. salt Pepper, to taste
1 can cream of chicken soup or cream of mushroom soup
2/3 cup soup can Burgundy
Combine first 8 ingredients, blend well. Form into small balls. Brown
in electric skillet. Add Burgundy to soup gradually, pour sauce over
meatballs. Simmer, covered, for 30 minutes.
Source: Mountain Potpourri Best of the Best from North Carolina -
Select Recipes from North Carolina's Favorite Cookbooks
CHILE CABBAGE
A three-stage cooking process (same pan, no cleaning in between) allows
each ingredient to reach optimal texture and maximum flavor.
Ingredients:
2 to 3 tablespoons canola or peanut oil
16 medium stiitake mushrooms (about 10 ounces) stemmed and very thinly
sliced
2 medium jalapeños, cut into thin rounds
1/4 teaspoon salt
6 cups cut green cabbage (1-inch "squares")
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons Chinese-style dark sesame oil (plus extra)
1 1/2 coarsely chopped onions (3/4-inch "squares")
10 ounces very firm tofu
Directions:
Place a large, deep skillet over medium heat. After about a minute, add
1 tablespoon of the oil and swirl to coat the pan. Add the mushrooms
and stir-fry over medium-high heat for 5 minutes. Stir in the
jalapeños, plus 1/8 teaspoon of the salt, and cook, stirring
frequently, for 5 to 8 minutes longer, or until the mushrooms are very
limp.
Push the mushrooms and jalapeños to one side of the pan, then add
another tablespoon of oil to the exposed surface, followed by the
cabbage and another 1/8 teaspoon of the salt.
Keeping the heat medium-high, stir-fry the cabbage only for about 3
minutes, then mix in the sidelines mushrooms and jalapeños. Spread out
the mixture, cover the pan, and let it steam (okay if it scorches
slightly) for about 5 minutes. Scrape the bottom of the pan and mix
intermittently.
In a small bowl, combine the soy sauce, vinegar, and sesame oil, then
pour this in. Mix well, cover, and continue to cook over low heat for
another 5 to 8 minutes, or until done to your liking. Transfer to a
serving bowl and set aside.
Without cleaning it, return the pan to the stove over medium heat. Wait
about a minute, then add a little oil and swirl to coat the pan. Turn
up the heat to high and flash-cook the onions, shaking the pan, for
only about 1 to 2 minutes, or until the onions become shiny and golden
on the edges but are still crunchy. Add these to the cabbage mixture in
the bowl.
Return the uncleaned pan to the medium heat one more time, wait another
minute, add another little but of oil, and swirl to coat the pan. Add
the tofu in a single layer (okay if touching) and cook undisturbed for
about 5 minutes on each side, or until crisp and deep golden brown.
Toss into the cabbage mixture and serve. Pass around the sesame oil, so
people can add a little extra, if they wish.
Serving Size: Makes 4 - 6 Servings
Source: The Vegetable Dishes I Can’t Live Without by Mollie Katzen
DRIZZLED DROPCAKES
Serves 4 to 6
2 eggs, separated
1/4 cup brown sugar
1 cup cake flour, sifted
11/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup whole milk
Powdered sugar for sprinkling
Heat oil at highest setting in a T-Fal Maxi-Fry. In medium bowl, beat
egg yolks and sugar until smooth. In separate bowl combine flour,
baking powder, cinnamon, salt and add to egg yolk mixture. Add whole
milk and stir until smooth. Whip egg whites in separate bowl until firm
and gently fold into batter. Using a small ice cream scoop or teaspoon
drop batter into hot oil and fry until golden brown, about 2 minutes,
turning once.
Remove from oil, drain on paper towels. Sprinkle warm cakes with
powdered sugar and serve.
Source: The Frequent Fryer Cookbook by Rick Browne
DEVILED CHICKEN THIGHS
Ingredients:
1/4 cup Dijon mustard
2 teaspoons Worcestershire sauce
1 1/4 teaspoons coarse salt, either kosher or sea salt
1/2 teaspoon dried hot red chili flakes, or more to taste
10 to 12 plump bone-in, skin-on chicken thighs (about 6 ounces each)
Directions:
At least 30 minutes and up to the night before you plan to grill the
chicken, combine the mustard, Worcestershire sauce, salt and chili in a
small bowl to make a paste.
Coat the chicken thoroughly with the paste, rubbing it over and under
the skin, working it as far as possible under the skin without tearing
the skin. Place the chicken in a zippered plastic bag and seal.
Refrigerate unless you plan to grill the chicken within the next 30
minutes. (If chilled, let the chicken sit at room temperature in the
bag for 20 to 30 minutes before proceeding.)
Grill the thighs uncovered over high heat for 3 to 4 minutes, turning
to sear all sides. Move the chicken to medium-low heat and continue
grilling for an additional 12 to 15 minutes, turning every 3 minutes or
so. Watch for flare-ups, shifting the thighs away from the flame if
necessary. The thighs are done when the skin is brown and crisp and the
juices run clear.
Serve immediately.
Serving Size: Makes 6 Servings
Source: "The Big Book of Outdoor Cooking & Entertaining" by
Cheryl and Bill Jamison
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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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