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A
to Z
Recipes
January
9,
2011
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. If you
visit the A to Z Recipes Newsletter
QT
Discussion
Forum, you already know of the loss of one of our oldest and
dearest members, Jean Mann in Ohio.
I met Jean several times and grew to love her over the years. Some of
us were so fortunate
to have met with Jean during our annual gathering in 2009 in New Smyrna
Beach, Florida. Jean, her daughter Cheryl, and her sister Luanne,
treated us to a homemade (and catered!) lunch that was delicious. Jean
demonstrated what a lovely, witty and kind soul she truly was. We will
all miss her terribly. Please include her family in your thoughts and
prayers. Thanks.
Our a2z family will be visiting the Charleston, South
Carolina area
next year. The reservation is for the week of November 5-11, 2011. I
have a page on our web site which tells you all about it. Here is
the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a
lovely beach house on Isle of Palms.
The time is NOW for you to notify
me if you will be staying at the house with us. Space at the house is
extremely limited. Use the link on the web page to confirm your
interest in sharing expenses of the luxury rental beach house
(save at least one half over a hotel). Of course, there are many great
places in the area in case you miss out on staying in the house.
The current Monthly Theme
topic is "Five
Ingredient 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 Newsletter.
In today's issue, we are sharing recipes from our last Monthly Theme
topic: "Favorite
Comfort Foods".
My thanks go to everyone who sent in a
recipe for sharing. Sharing here is what sets A to Z Recipes Newsletter
apart from the crowd and makes us special.
We'll see you here again on Wednesday, God willing.
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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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“If God had intended us
to follow recipes, He wouldn’t have given us
grandmothers.”
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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Good Advice for 2011
~Shared by Marilyn,
Canton, OH
1. Take a 10-30 minute walk every day ~ And while you walk, smile. It
is the ultimate anti-depressant.
2. Sit in silence for at least 10 minutes each day. Talk to God about
what is going on in your life.
3. When you wake up in the morning complete the following statement,
'My purpose is to _____________ today. I am thankful for______________'
4. Eat more foods that grow on trees and plants and eat less food that
is manufactured in plants.
5. Drink green tea and plenty of water. Eat blueberries, wild Alaskan
salmon, broccoli, almonds & walnuts.
6. Try to make at least three people smile each day.
7. Don't waste your precious energy on gossip, energy vampires, issues
of the past, negative thoughts or things you cannot control. Instead
invest your energy in the positive present moment.
8. Eat breakfast like a king, lunch like a prince and dinner like a
college kid with a maxed out charge card.
9. Life isn't fair, but it's still good.
10. Life is too short to waste time hating anyone.
11. Don't take yourself so seriously. No one else does.
12. You are not so important that you have to win every argument.
Agree to disagree.
13. Make peace with your past so it won't spoil the present.
14. Don't compare your life to others. You have no idea what their
journey is all about.
15. No one is in charge of your happiness except you.
16. Frame every so-called disaster with these words: 'In five years,
will this matter?'
17. Forgive everyone for everything.
18. What other people think of you is none of your business.
19. GOD heals everything - but you have to ask Him.
20. However good or bad a situation is, it will change.
21. Your job won't take care of you when you are sick. Your friends and
family will. Stay in touch!!!
22. Envy is a waste of time. You already have all you need.
23. Each night before you go to bed complete the following statements:
I am thankful for ______________.
Today I accomplished ____________.
24. Remember that you are too blessed to be stressed.
25. When you are feeling down, start listing your many blessings.
You'll be smiling before you know it.
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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How to Make Ice
Cream in a Bag
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Try some cool food science with the kids.
How Does it Work?
Salt lowers the freezing point of the ice and creates an extra-cold
brine that absorbs heat from the milk mixture, causing the mixture to
freeze.
Safety Alert
This process creates temperatures well below normal freezing, therefore
you must protect your hands with thick gloves or a towel while shaking
the mixture into ice cream.
What's Shaking?
Why do you need to shake the bag anyway? The motion creates smoother
ice cream by breaking up large ice crystals and allows the ice cream to
freeze uniformly.
Beyond Vanilla
You can customize your ice cream before or after the big shake up by
adding flavored syrups, bits of fruit, crushed cookies, or small
candies.
If you add extra stuff to your ice cream afterwards, be sure to fold it
in gently or you might end up with ice cream soup!
It's a dessert! It's a science project! It's way cool fun. Let the kids
shake up their own ice cream, and sneak in a little brain food while
they're at it.
This no-cook recipe for vanilla ice cream makes about eight half-cup
servings.
Ingredients:
2 cups heavy whipping cream
2 cups half-and-half cream
1/2 cup white sugar
2 teaspoons vanilla extract
1 bag crushed ice
4 cups coarse salt
For each kid you'll need:
2 pint-size resealable plastic freezer bags
1 gallon-size resealable plastic freezer bag
Gloves or towel to protect fingers
1. In a pitcher or large measuring cup, stir together the whipping
cream, half-and-half, sugar, and vanilla extract until sugar has
dissolved.
2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal
carefully, squeezing out extra air. Place each sealed bag into a second
pint-size bag, again squeezing out extra air. Seal carefully.
3. Fill each gallon-size plastic bag about halfway with ice and add 1/2
cup coarse salt. Place one sealed small bag into the large bag, squeeze
out most of the air, and seal the large bag.
4. Wear mittens or thick gloves, or wrap the bag in a towel to protect
hands against the extreme cold. Shake and massage the bag for about 5
minutes or until mixture thickens into ice cream. Add more salt and ice
to the outer bag if ice cream hasn't formed after 10 minutes of
continuous motion.
5. Remove the outer pint-size bag before you open the inner bag so you
don't get any of the salty ice on your ice.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Five Ingredient
Recipes"
This month's theme
topic is "Five Ingredient Recipes".
We're looking for are recipes which contain 5 ingredients (or
less). Water, oil, salt, and pepper do not count. I believe you will be
amazed at how many great recipes you will find that will fit into this
theme. Many of us are so busy with a job outside the home, family,
volunteering, etc. that having fewer ingredients could make our cooking
simpler and hopefully quicker. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
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
ten (10) most favorite recipes in this month's theme topic of
"Five Ingredient Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of January. 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: "Five
Ingredient 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 "Five Ingredient
Recipes" has a deadline of
January 31, 2011,
and will be posted on February 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Five
Ingredient Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Publisher's expenses thereto. You may donate through PayPal, or other
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To
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~Shared by Mary H.,
Montreal, Canada
A good laugh for people in the over 60 group !!!
Also for those who know people like us.
When I bought my Blackberry I thought about the 30-year business
I ran with 1800 employees, all without a cell phone that plays music,
takes videos, pictures and communicates with Facebook and Twitter.
I signed up under duress for Twitter and Facebook, so my seven kids,
their spouses, 13 grandkids and 2 great grandkids could communicate
with me in the modern way. I figured I could handle something as
simple as Twitter with only 140 characters of space.
That was before one of my grandkids hooked me up for Tweeter,
Tweetree, Twhirl, Twitterfon, Tweetie and Twittererific Tweetdeck,
Twitpix and something that sends every message to my cell phone
and every other program within the texting world.
My phone was beeping every three minutes with the details of
everything except the bowel movements of the entire next generation.
I am not ready to live like this. I keep my cell phone in the garage in
my golf bag.
The kids bought me a GPS for my last birthday because they say
I get lost every now and then going over to the grocery store or
library.
I keep that in a box under my tool bench with the Blue tooth [it's red]
phone I am supposed to use when I drive. I wore it once and was
standing in line at Barnes and Noble talking to my wife and everyone
in the nearest 50 yards was glaring at me. I had to take my hearing aid
out to use it, and I got a little loud.
I mean the GPS looked pretty smart on my dashboard, but the lady
inside that gadget was the most annoying, rudest person I had run into
in a long time. Every 10 minutes, she would sarcastically say,
"Re-calc-u-lating." You would think that she could be nicer. It
was like
she could barely tolerate me. She would let go with a deep sigh and
then tell me to make a U-turn at the next light. Then if I made a right
turn instead. Well, it was not a good relationship.
When I get really lost now, I call my wife and tell her the name of the
cross streets and while she is starting to develop the same tone as
Gypsy, the GPS lady, at least she loves me.
To be perfectly frank, I am still trying to learn how to use the
cordless
phones in our house. We have had them for 4 years, but I still haven't
figured out how I can lose three phones all at once and have run around
digging under chair cushions and checking bathrooms and the dirty
laundry baskets when the phone rings.
The world is just getting too complex for me. They even mess me up
every time I go to the grocery store. You would think they could settle
on something themselves but this sudden "Paper or Plastic?" every
time I check out just knocks me for a loop. I bought some of those cloth
reusable bags to avoid looking confused, but I never remember to take
them in with me.
Now I toss it back to them. When they ask me, "Paper or Plastic?"
I just say, "Doesn't matter to me. I am bi-sacksual." Then it's
their
turn to stare at me with a blank look. I was recently asked if I tweet.
I answered, No, but I do toot a lot."
P.S. I know some of you are not over 60. I sent it to you to
allow you
to forward it to those who are.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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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:
SAUSAGE AND PEPPERS
~Shared by Donna
R., Yuma, AZ
1 Package Italian sausage links
3 green peppers, sliced in strips
1 lge onion, cut in strips
1 teaspoon Italian seasoning
2 cans beef broth
1# bow tie pasta, cooked and drained
Cut sausage in bite size pcs. In a lge skillet, fry til cooked through.
Drain meat well. Put all ingredients in lge pot and cook just til
peppers and onions are tender.
HAMBURGER SOUP
~Shared by Donna
R., Yuma, AZ
2# Ground Chuck cooked and drained well
1 Lge onion chopped
2 cans Beef Broth
2 can diced Tomatoes
2 Carrots chopped
2 cans Green Beans
2 lge Potatoes, peeled and chopped
1/2 cup Raw Rice
3-4 ounces very thin noodles
Add water to bring liquid to full pot.
Salt, pepper, garlic powder, Italian seasoning... 1 teaspoon each or to
taste (I Use A Lot!!!)
Place all ingredients in 6-8 quart pot, EXCEPT noodles. Simmer for 1
1/2 hours. Add noodles after 1 1/4 hours. This keeps noodles from
getting mushy.
I love to serve this with hot dinner rolls.
CREAM OF POTATO SOUP
~Shared by Donna
R., Yuma, AZ
This great served with corn bread muffins!
1 whole Medium Onion, Chopped
1 large carrot, peeled and chopped
3 stalks Celery, Chopped
6 - 8 whole Potatoes, Peeled And Cubed
1 can Evaporated Milk (12-ounce Can)
1 stick Butter
1 Tablespoon Parsley Flakes
6 chicken boullion cubes, or 3 cans chicken broth
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Place all ingredients in a large pot. Now add water to fill pot. Bring
to a boil, then simmer til veggies are tender.
I like to thicken the soup by whisking in instant mashed potato
flakes...more potato taste. You may use flour or corn starch. Your
choice, Enjoy!
CRACKER BARREL'S
HASH BROWNS CASSEROLE
~Shared by Larry
J., Spring Hill, TN
Prep Time: 15 mins
Total Time: 1 hr
Ingredients:
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) can cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Preheat oven to 350°F and spray an 11 x 14 baking dish with
cooking spray.
2. Mix the above ingredients together, place in prepared pan and
bake for 45 minutes or until brown on top.
BLONDIE BROWNIE PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 stick (1/2 cup) butter, cut up
1/2 cup packed light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1 cup (6 oz) semisweet chocolate chips
1 Tbsp unsweetened cocoa powder
13 fun-size Snickers or other snack-size candy bars
Garnish: cut-up Snickers candy bars and chopped peanuts
Directions
Coat a 9-in. glass pie dish with nonstick spray. Melt butter and brown
sugar in a large saucepan over medium heat until mixture starts to
bubble. Remove from heat and let cool 10 minutes.
Stir in 1 egg and the vanilla until blended, then stir in flour and
baking powder until smooth. Scrape (don’t spread) 3/4 cup into prepared
pie plate; freeze 10 minutes, or until firm.
Meanwhile, heat oven to 350F and melt 1/2 cup chocolate chips as
package directs. Stir melted chips, remaining egg and the cocoa powder
into remaining batter.
Press chilled batter evenly over bottom and halfway up sides of pie
plate. Top with Snickers, then chocolate batter.
Bake 24 to 27 minutes until a wooden pick inserted in center comes out
with moist crumbs attached. Sprinkle remaining 1/2 cup chocolate chips
in middle, let stand 5 minutes until soft, then spread to blondie crust
in decorative swirls. Top with garnishes. Cool before cutting in wedges.
FALL VEGETABLE SOUP
WITH BLACK-EYED
PEAS AND GRILLED CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves: 8
Ingredients
3 skinless, boneless chicken breast half
2 tablespoon olive oil
2 onion
3 carrot
2 parsnip
1 fennel
4 Swanson® Chicken Broth
1 can black-eyed peas
2 tablespoon parsley
Directions
Lightly oil the grill rack and heat the grill to medium. Grill the
chicken for 15 minutes or until the chicken is cooked through, turning
the chicken halfway through grilling. Remove the chicken to a cutting
surface. Let cool for 5 minutes. Cut into strips. Set aside.
Heat the oil in a 6-quart sauce pot over medium heat. Add the onions,
carrots, parsnips and fennel and cook for 5 minutes or until the
vegetables are tender. Add the broth and heat to a boil. Reduce the
heat to medium-low and cook for 30 minutes or until the vegetables are
very tender.
Stir in the chicken, peas and parsley and heat through. Season to
taste. Divide the soup mixture among 8 serving bowls.
PIZZA RUSTICA
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
A hot roll mix cuts down on the preparation time in making this
Chicago-style pizza stuffed with lean ground beef, spinach, and roasted
red peppers. Made in a springform pan, the pizza keeps its shape while
baking and is easy to remove for serving.
Ingredients
1 16-ounce package hot roll mix
1 pound very lean ground beef
1 cup chopped onion
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1 8-ounce can pizza sauce
1/2 of a 7-ounce jar roasted red sweet peppers, drained and chopped
1 teaspoon dried Italian seasoning, crushed
Nonstick cooking spray
1/2 cup shredded low-fat mozzarella cheese (2 ounces)
1/4 cup freshly grated Parmesan cheese (2 ounces)
1 10-ounce package frozen chopped spinach, thawed and well drained
2 eggs, slightly beaten separated
1 tablespoon water
2 teaspoons sesame seed
Directions
Prepare hot roll mix according to package directions through the
kneading step. Cover and let dough rest.
Meanwhile, in a large skillet cook ground beef, onion, mushrooms,
garlic, and black pepper until meat is brown and onion is tender. Drain
well, Stir in pizza sauce, sweet peppers, and Italian seasoning. Cook
and stir until heated through. Cover and keep warm.
Spray the bottom of a 9-inch spring form pan with nonstick cooking
spray. On a lightly floured surface, roll three-fourths of the dough
into a 13-inch circle. Place dough in the spring form pan (the dough
will extend about 2-1/2 inches up the sides). Press pleats in dough as
necessary to fit. Sprinkle bottom of dough with half of each of the
cheeses. Spoon meat mixture over cheese.
Pat spinach dry with paper towels. Combine the spinach, one of the
slightly beaten eggs, and the remaining cheeses. Spread spinach mixture
over meat mixture. Roll remaining dough into a 9-inch circle; place
over the spinach mixture. Fold excess bottom crust over top crust;
crimp edge to seal. In a small bowl combine the remaining beaten egg
and the water. Brush over the top of the dough. Sprinkle with sesame
seed.
Bake in a 350 degree F oven for about 45 minutes or until golden brown.
Cool 10 minutes on a wire rack. To serve, remove sides of springform
pan; cut into wedges. Makes 10 main-dish servings.
ICE CREAM SANDWICHES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 package (18 ounces) Refrigerated Cookie Bar Dough (Chocolate Chip
Lovers, Chocolate Chips & Chunks with Pecans, White Chip Macadamia
Nut, or Peanut Butter Cups, Chips & Chunks)
3 cups vanilla or chocolate ice cream, slightly softened
Semi-Sweet Chocolate Mini Morsels
Prepare cookies according to package directions. Cool completely.
Place 1/2 cup ice cream on flat side of 1 cookie; top with flat side of
second cookie to make a sandwich. Roll sides of sandwiches in morsels.
Wrap tightly in plastic wrap; freeze for at least 1 hour before
serving. Makes 6 sandwiches.
LASAGNA-STYLE
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Love lasagna? Here's a version that's only 15 minutes away from the
oven!
Prep Time: 15 Minutes
Total Time: 55 Minutes
Makes: 6 servings
1 lb bulk Italian pork sausage
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)
1. Heat oven to 400°F. In 10-inch skillet, cook sausage over
medium-high heat 5 to 7 minutes, stirring occasionally, until no longer
pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking
dish.
2. In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until
mixed. Drop by heaping tablespoonfuls onto sausage mixture.
3. In small bowl, stir Bisquick mix, milk and 1 egg with fork until
blended. Pour over cheese and sausage mixtures.
4. Spray sheet of foil large enough to cover baking dish with cooking
spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28
minutes or until light golden brown. Sprinkle with mozzarella cheese.
Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Success
Freeze the unbaked casserole in a disposable foil pan, or line your
baking dish with foil. Use the foil to lift the frozen casserole from
the dish, then wrap tightly and freeze. Pop the frozen casserole back
into the original dish to bake.
Serve With
Toss together a simple salad of mixed greens, sliced plum (Roma)
tomatoes and your favorite dressing.
Special Touch
Add a label with the baking instructions and give this lasagna
casserole as a gift.
Nutrition Information:
1 Serving (1 Serving) Calories 470 (Calories from Fat 260), Total
Fat 29g (Saturated Fat 12g, Trans Fat 1g), Cholesterol
145mg; Sodium 1280mg; Total Carbohydrate 25g (Dietary Fiber
0g, Sugars 7g), Protein 28g
Exchanges: 1 1/2 Starch; 3 Fat; Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The Betty Crocker Kitchens
CHEESECAKE PANCAKES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Make restaurant-inspired cream cheese pancakes at home and there's no
limit to how many you can have.
Prep Time: 30 Minutes
Total Time: 8 hrs 30 mins
Makes: 5 servings
Pancakes:
1 package (8 oz) cream cheese
2 cups Original Bisquick® mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs
Strawberry Syrup:
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes
1. Slice cream cheese lengthwise into four pieces. Place on un greased
cookie sheet; cover and freeze 8 hours or overnight.
2. Brush griddle or skillet with vegetable oil, or spray with cooking
spray; heat griddle to 375°F or heat skillet over medium heat.
3. Cut cream cheese into bite-size pieces; set aside. In large bowl,
stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with
whisk or fork until blended. Stir in cream cheese.
4. For each pancake, pour slightly less than 1/3 cup batter onto hot
griddle. Cook until edges are dry. Turn; cook other sides until golden
brown.
5. In small bowl, mix strawberries and syrup; top pancakes with
strawberry mixture.
Makes 5 servings (3 pancakes and 3 tablespoons syrup each)
Variation
Use your favorite fruit or offer a variety.
Nutrition Information:
1 Serving (1 Serving) Calories 580 (Calories from Fat 230), Total Fat
26g (Saturated Fat 12g, Trans Fat 2 1/2g), Cholesterol 140mg; Sodium
830mg; Total Carbohydrate 75g (Dietary Fiber 2g, Sugars 39g), Protein
11g;
Exchanges: 2 1/2 Starch;0 Fruit;2 1/2 Other Carbohydrate; 1/2 High-Fat
Meat; 4 Fat; Carbohydrate Choices: 5
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The Betty Crocker Kitchens
STRAWBERRY RASPBERRY
TRIFLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly
thickened. Place a third of the cake cubes in a trifle bowl or
3-1/2-qt. glass serving bowl.
Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups
raspberries and a third of the whipped topping. Layer with a third of
the cake and pudding, 1 cup strawberries and a third of the whipped
topping.
Top with remaining cake, pudding, strawberries, raspberries and whipped
topping. Garnish with quartered strawberries. Serve immediately or
refrigerate. Makes 14 servings.
BLACK FOREST
CHEESECAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
2 pkg. (21.4 oz. each) Jello No Bake Cherry Topped Cheesecake
1/4 cup sugar
3/4 cup (1-1/2 sticks) butter or margarine, melted
6 squares Semi-Sweet Baking Chocolate, divided
2-1/2 cups cold milk
Mix Crust Mixes, butter, sugar and 2 tablespoons water with fork in
large bowl until crumbs are well moistened. Press 1/2 of the crumbs
firmly 1-1/2 inches up side of 9-inch springform pan. Press remaining
crumbs firmly onto bottom of pan using measuring cup.
Microwave 4 squares of the chocolate in small microwavable bowl on high
2 minutes or until almost melted. Stir until chocolate is completely
melted.
Pour milk into large mixer bowl. Add Filling Mixes. Beat with electric
mixer on low speed until blended. Beat on medium speed 3 minutes. Beat
in melted chocolate. (Filling will be thick.) Spoon into crust.
Refrigerate at least 1 hour or until firm. Melt remaining 2 squares
chocolate just before serving. Spoon Cherry Topping onto cheesecake;
drizzle with melted chocolate. Refrigerate 5 minutes to harden
chocolate. Run small knife or spatula around side of pan to loosen
crust; remove side of pan. Store leftover cheesecake in refrigerator.
Makes 16 servings
FROZEN HAWAIIAN PIE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
"Cool summer pies are one of Mom's specialties. This version offers
pineapple, maraschino cherries and walnuts that are folded into a
fluffy filling. It's an easy yet tempting no-bake dessert."
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6
Ingredients:
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
2 tablespoons lemon juice
2 (9 inch) graham cracker crusts
Fresh mint
Additional walnuts
Additional maraschino cherries
Directions:
In a bowl, combine milk and whipped topping. Gently fold in pineapple,
nuts, cherries and lemon juice. Pour into the crusts. Freeze until
firm, about 4 hours. Remove from the freezer 20 minutes before serving.
Garnish with mint, nuts and cherries.
Nutrition Information
Amount Per Serving
Calories: 938
Total Fat: 47.2g
Cholesterol: 22mg
Sodium: 498mg
Total Carbs: 123.6g
Dietary Fiber: 3.2g
Protein: 11.7g
Source: Allrecipes.com
CANDY ICE CREAM
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Prep Time: 3 Hours 5 Minutes
Ready In: 3 Hours 5 Minutes
Servings: 4
"With an ice cream maker and a few common ingredients including
chocolate candy, frozen whipped topping, sugar, condensed milk and
vanilla, you can have a good bowlful of homemade ice cream in no time."
Ingredients:
1 (12 ounce) container frozen whipped topping, thawed
1 (14 ounce) can sweetened condensed milk
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups candy-coated chocolate pieces
1 pinch salt
2 cups milk
Directions:
Combine whipped topping, condensed milk, sugar, vanilla, candy and salt
in the freezer canister of an ice cream maker, stir. Insert paddle, and
fill with enough milk to reach 1 inch from top of canister (may be more
or less than 2 cups). Freeze according to manufacturer's directions.
(To freeze without an ice cream maker, use a 2 quart plastic container,
fill with milk to two inches from the top and freeze in freezer,
stirring every 15 minutes until hard.)
Source: Allrecipes.com
BEEF STEW CHEZ DORINE
~Shared by Dorine
H., Newark, DE
Fresh autumn chill creeps through the interstices of the house. Crisp
breezes blow into jackets. It is time for the kitchen to warm the
house., and such venerable traditions as chicken soup and beef stew
answer the need. A simmering pot on the stove warms the house and
makes it fragrant with delicious promise.
If the cook in the family works all day, making stews and soups in the
slow cooker provides rib-sticking sustenance shortly after the family
is together at home with a minimum of work. This recipe has
instructions for a long slow simmer on the stove and for an all day
simmer in the slow cooker.
Beef Stew Chez
Dorine
© Dorine Houston 1974, 2010, all rights reserved
Do not post anywhere else without the author’s express written
permission.
1/2 cup/3 oz./80g plain/all-purpose flour
1/2 tsp./3ml salt
Several grindings black pepper
1 lb./450g beef cubes (consider using a fatty chuck)
4 strips/rashers thickly sliced pancetta or plain bacon, finely
diced
2 T./30ml olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 stalk from the outside of celery, finely chopped
1 carrot, diced
Tie in a square of cheesecloth:
6 whole black peppercorns
4 whole coriander seeds
1 tsp./5ml dried rosemary leaves
1 tsp./5ml dried thyme leaves
3 whole sage leaves
4 carrots, cut into 1”/2cm lengths
1small celery toot, diced
1 parsnip, cut into 1”/2cm lengths
2 white turnips or ½ large rutabaga, diced
8 oz./225g fresh green peas (buy double the weight in their pods*)
4 small to medium red-skinned potatoes, unpeeled, diced
8 very small onions, peeled and left whole
2 cups/500ml rich beef broth
375ml very dry, full-bodied red wine**
Salt and freshly ground black pepper to taste
Generous handful chopped fresh flat-leaf parsley
Additional parsley to garnish
*If you cannot get fresh peas, use a 10-oz./280g box frozen green peas,
and do not add until very near the end of cooking time.
**Options may include Hungarian Bull’s Blood, Sangre de Toro from Spain
or any other tempranillo, or any Australian merlot.
Mix flour, salt and pepper in a bag and shake well to blend
thoroughly. Add beef cubes and shake well to coat all
sides.
Cook pancetta in a heavy-bottomed stew pot or Dutch oven until it
releases its fat and add oil. When the oil is hot, remove the beef
cubes from the bag of flour, shaking off the excess, and put in the
pan. Add onion, garlic, celery and diced carrot. Sauté, stirring,
until the vegetables are caramelized and the meat is browned on all
sides but not cooked through.
Scrape contents of the pan into slow cooker. Use some of the wine to
deglaze the pan, scraping up all the brown bits, and pour into the slow
cooker. Add cheesecloth package, remaining vegetables, broth and the
remaining wine to the slow cooker. Cook 5 hours on low. Add more wine
or broth during cooking time if needed.
Taste and season. Stir in parsley and replace lid; cook another
15 minutes.
Serve garnished with parsley.
To complete the meal, serve mixed green salad, whole grain bread and
fresh fruit for dessert. If you want to dress the meal up with an
appetizer, serve stuffed mushrooms with a glass of dry red wine.
Serves 4.
Source: © Dorine Houston 1983, 2010
PORK STEW CHEZ DORINE
~Shared by Dorine
H., Newark, DE
1/2 cup/3 oz./75g all-purpose/plain flour
1 tsp./5ml freshly ground black pepper
1 tsp./5ml sea salt
1 lb./450g pork shoulder cubes
4 oz./110g pancetta or plain fatty bacon, chopped
1 large yellow onion, chopped
6 cloves garlic, minced
1 large carrot, diced small
2 bottles German stout or another dark, hearty beer or ale, more as
needed
Tie in a square of cheesecloth:
6 whole black peppercorns
3 whole coriander seeds
2 whole cardamom pods, cracked
1 bay leaf
1/2 tsp./3ml rosemary leaves
2 large carrots, peeled and cut into chunks
1 large parsnip, peeled and cut into chunks
2 small to medium white turnips, peeled and cut into chunks
1/2 butternut squash, peeled and cut into chunks
4 medium sweet potatoes, peeled and cut into chunks
1 bulb fennel, sliced
1/2 head red cabbage, sliced
4 Granny Smith or other firm, tart apples, cut into wedges
10 juniper berries
Additional salt and freshly ground black pepper to taste
Reserved fennel fronds for garnish
Fresh chopped chervil for garnish
Combine flour, salt and pepper in a paper bag and mix well. Add pork
cubes and shake thoroughly.
In a heavy-bottomed skillet, preferably uncoated cast iron, cook
pancetta or bacon until it has released a good deal of fat. Remove pork
cubes and shake off excess flour. Sear on all sides in the rendered
fat. With a slotted spoon, remove to a bowl.
Add onion, garlic and diced carrot to skillet and caramelize them. Pour
in one of the bottles of stout and bring to a boil, whisking well to
deglaze the pan. Remove from heat.
Put the vegetables, apples and juniper berries into the slow cooker
insert. Add the pork cubes, including any juices that have accumulated
in the bowl. Add the cheesecloth bag of spices. Add the cooked stout,
being sure to add all the brown bits from the fond of the pan. Add the
other bottle of stout.
At this point you can refrigerate the stew overnight if you like.
Set slow cooker to low and cook for at least 5 hours or all day.
For a complete meal, start with a mixed green salad with orange and
walnut vinaigrette and whole wheat and poppyseed bread sticks. Pair the
stew with Riesling or German stout or Newcastle Brown Ale. For dessert,
serve fresh oranges and plain shortbread. Finish with a cup of
espresso.
Source: © Dorine Houston 1983, 2010
SLOW COOKER POTATO
AND SAUSAGE DINNER
~Shared by Johnny,
LA
Ingredients:
10 medium potatoes, about 3 pounds
12 to 16 ounces smoked sausage, such as chicken apple sausage or other
similar sausage, sliced
1 large onion, halved and sliced, optional
2 cans (about 10 1/2 ounces each) cream of potato soup
3/4 cup evaporated milk
1/4 teaspoon pepper
2 cups shredded Cheddar cheese
Paprika
Preparation:
Toss potatoes, sausage, and onions together in a 5 to 7-quart slow
cooker. In a large bowl, combine soups, milk, pepper, and cheese.
Gently stir the soup mixture into the potatoes. Sprinkle with paprika.
Cover and cook on LOW for 6 to 8 hours, until potatoes are tender,
stirring once about halfway through the cooking time.
Serves 6.
MACARONI AND CHEESE
~Shared by Johnny,
LA
This macaroni and cheese recipe takes southern baked macaroni and
cheese one step further and does it in a crock-pot. Who'd have thought
that mac and cheese could be done in a crockpot? Try it today and
you'll be glad you did!
Ingredients
8 ounce macaroni, cooked and drained
2 tablespoon oil
1 12-ounce can evaporated milk
1 1/2 cup milk
1 teaspoon salt
1 dash black pepper
3 cup shredded cheddar cheese
1 stick margarine
2 eggs, well beaten
Instructions
Mix 2 1/2 cups cheese and margarine into macaroni while hot. Add oil
and other ingredients, mix well. Grease crockpot well. Pour in to
crockpot and sprinkle other 1/2 cup cheese over top. Cook on low for 3
to 4 hours.
CRACKER BARREL
CHICKEN CASSEROLE
~Shared by Johnny,
LA
1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup butter, melted
Chicken Filling:
2 1/2 cups cooked chicken breasts (cut into bite-size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery (thin chopped)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can cream of chicken soup
1 3/4 cups chicken broth
2 tablespoons butter
Mix first nine ingredients together in mixing bowl until smooth. Pour
into greased 8" x 8" baking pan and bake at 375F for 20 - 25 minutes
until done. Remove from oven and let cool completely.
When cool, crumble corn bread and place 3 cups of corn bread crumbs in
mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set
aside.
In sauce pan on medium low heat place butter. Saute onions and celery
until transparent, stirring occasionally. Add chicken broth, cream of
chicken soup, salt, and pepper. Stir until well blended and soup is
dissolved completely. Add chicken, stir and blend until mixture reaches
a low simmer. Cook for 5 minutes, remove from heat. Place chicken
mixture in buttered casserole dish (2 1/2 qt.), or individual casserole
dishes (about four). Spoon cornbread crumb topping on top of chicken
mixture (do not stir in chicken filling) and place baking dish in
preheated oven at 350F for 35 - 40 minutes. The crumbs will turn a
golden yellow.
BLACKBERRY COBBLER
~Shared by Johnny,
LA
1 cup flour (all purpose)
1 cup sugar
1/4 teasp. salt
2 teasp baking powder
3/4 cup milk
1 stick of butter
2 1/2 cups sweetened berries
3/4 cup sugar
Mix dry ingredients in a 8X8 in baking pan. Add milk and stir well.
Spread the dough in the pan. Pour melted butter over dough. Sprinkle
about 3/4 cup of sugar on berries. Place the sweetened berries on top.
Bake at 350 degrees until dough rises on top and browns--about 45mins
to 1 hour.
Serve with ice cream or whipped topping.
REAL DEAL FRIED
CHICKEN
~Shared by Johnny,
LA
3 cups all purpose flour
2 tablespoons of black pepper
2 tablespoons of seasoned salt
2 tablespoons of garlic powder
2 tablespoons paprika
vegetable oil for frying
1 whole chicken cut in parts (or use only chicken breast)
In a large zip lock baggie, add flour, pepper, seasoned salt, paprika
and garlic powder, mix ingredients well.
Place oil in large cast iron skillet and heat at low heat. Flour
chicken parts in the large baggie and place them in skillet. Brown
chicken on each side. Do not over crowd your chicken pieces as this
will make the chicken greasy.
LEAH CHASE'S
SMOTHERED PORK CHOPS
~Shared by Johnny,
LA
Serves 3
3 pork chops (6 ounces each)
Salt and pepper, to taste
2 tablespoons flour
1/2 cup butter-flavored or vegetable oil
1 cup water
2 onions, sliced
1 green bell pepper, cut in long strips
Rub chops with salt and pepper and dredge each chop in flour, coating
lightly. Heat oil in a large sauté pan over high heat. Place chops in
hot oil and brown about 4 minutes per side. Drain out any excess oil.
Add water and scrape bottom of pan. Turn chops over. Bring to a boil,
then lower heat and let cook for 5 minutes. Add onions on top of chops,
cover, and cook until onions are just soft, about 10 minutes. Add bell
pepper. Season, to taste, with more salt and pepper and let simmer for
5 minutes longer.
Source: Leah Chase for Louisiana Cooking
SLOW COOKER HARVEST
PORK STEW
~Shared by Johnny,
LA
Prep Time: 20 Min
Total Time: 8 Hr 20 Min
Makes: 8
INGREDIENTS:
2 lb boneless pork shoulder roast, trimmed of fat, cut into 1-inch
pieces
2 medium parsnips (about 12 oz), peeled, chopped (about 2 cups)
1 large red onion, cut into 1-inch pieces (about 3 cups)
1 cup dried apricots (6 oz)
1 cup pitted dried plums (6 oz
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 1/2 cups Progresso® chicken broth (from 32-oz carton)
1 cup apple cider
2 large Golden Delicious apples (about 1 1/4 lb)
DIRECTIONS:
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix
pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and
cloves; toss until pork, vegetables and fruit are coated. Add broth and
cider; mix well.
Cover; cook on Low heat setting 7 to 9 hours.
Core apples; cut each into large chunks. Stir apples into stew. Cover;
cook on Low heat setting 1 hour longer. Stir well before serving.
1 Serving (1 Serving)Calories 440(Calories from Fat 130),Total Fat
14g(Saturated Fat 5g,Trans Fat 0g),Cholesterol 75mg;Sodium 570mg;Total
Carbohydrate 51g(Dietary Fiber 7g,Sugars 33g),Protein 28g
Exchanges:1 Starch;2 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat
Milk;0 Milk;1 Vegetable;0 Very Lean Meat;3 Lean Meat;0 High-Fat Meat;1
Fat;Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
ROUND STEAK AND GRAVY
~Shared by Johnny,
LA
3 tablespoons of canola oil
1 onion, sliced
1 clove of garlic, minced
3 pound beef round steak
Kosher salt and freshly cracked black pepper
1/2 cup of all purpose flour, divided
About 1/4 cup of water for deglazing
1 can cream of mushroom soup
1 soup can of water
1/4 teaspoon of dried thyme, crushed
1 teaspoon of Kitchen Bouquet
Heat about half of the canola oil in a large skillet over medium
heat. Add the onion and cook, stirring occasionally, until the
onions have caramelized, about 12 to 15 minutes. Add the garlic and
cook for about a minute. Remove onion and garlic from pan and set
aside.
Meanwhile, cut meat up into 6 to 8 serving sized pieces and season with
salt and pepper. Pound several times with a meat mallet on both sides
to tenderize, then dredge in the flour, shaking off the excess flour.
Heat the remaining oil in the same skillet you cooked the onion in over
medium heat, and brown the steak on both sides in batches, setting the
pieces aside as you brown them.
Deglaze the pan by adding in about 1/4 cup of water to the empty
skillet, simmering and scraping up all of the browned bits from the
bottom of the skillet. Meanwhile combine the cream of mushroom
soup, water, thyme and Kitchen Bouquet in a small bowl. Add half of the
soup mixture to the pan juices and stir until blended. Return the
meat to the skillet, turning to coat each piece and top with the
caramelized onions. Pour the remaining soup mix over the top, cover,
reduce heat and low simmer, stirring and turning occasionally, about
1-1/2 to 2 hours, or until meat is very tender.
Transfer meat to a platter or on individual plates and pour the gravy
over the meat. Serve with homemade mashed potatoes or rice and a green
salad or vegetable, like southern style green beans with bacon and
onion.
Crockpot: Prepare onions; set aside. Brown meat and transfer to
crockpot and deglaze the pan. Top the meat with the prepared
onions and the soup mixture. Cook on low for 8 to 10 hours.
Source: the kitchen of Deep South
Dish
NANNY'S OATMEAL PIE
~Shared by Johnny,
LA
¼ cup butter
½ cup sugar
½ tsp. cinnamon
½ tsp. cloves
¼ tsp. salt
1 cup dark corn syrup
3 eggs
1 cup quick cooking rolled oats
1 unbaked pie shell
Preheat oven to 350. Cream butter and sugar together. Add
cinnamon, cloves and salt. Stir in syrup. Add eggs one at a time,
stirring after each until well blended. Stir in rolled oats. Pour
in pie shell. Bake about 1 hour or until knife comes out clean
when inserted in middle.
Source: From Sherry Massey
THREE-ALARM
SPAGHETTI AND PINTO BEAN
CHILI
~Shared by Johnny,
LA
4 servings
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
3 cups water
1/2 cup taco sauce
2 teaspoons chili powder (Or to taste)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
4 ounces uncooked spaghetti, broken into thirds (1 1/2 cups)
1 can (15 to 16 ounces) pinto beans, rinsed and drained
Sour cream, if desired
Jalapeño chilies, if desired (Couple wouldn't hurt)
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and
bell pepper in oil 3 to 5 minutes, stirring occasionally until
crisp-tender.
Stir in remaining ingredients except spaghetti and beans. Heat to
boiling; reduce heat to medium-low. Simmer uncovered 5 minutes,
stirring occasionally.
Stir in spaghetti and beans. Heat to boiling; reduce heat to medium.
Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti
is tender.
Garnish each serving with sour cream and jalapeño chilies.
Makes 4 servings
CRESCENT-TOPPED POT
ROAST PIE
~Shared by Treva, NC
Flaky Pillsbury® crescents top the ultimate comfort food -- pot pie.
Prep Time: 45 Min
Total Time: 1 Hr 10 Min
Makes: 4
Cooking spray
1 tablespoon vegetable oil
1 lb boneless beef top sirloin steak (1 inch thick), cut into thin
bite-size strips
2 cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
2 cups thinly sliced celery (3 to 4 medium stalks)
1 medium onion, halved, thinly sliced
1 jar (12 oz) beef gravy
1 tablespoon Dijon mustard
1 jar (6 oz) Green Giant® sliced mushrooms, drained
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon sesame seed
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with
cooking spray. In 10-inch nonstick skillet, heat oil over medium-high
heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until
browned. Remove beef from skillet; place on plate.
In same skillet, cook carrots, celery and onion 10 minutes, stirring
occasionally, until crisp-tender.
Return beef to skillet and stir in gravy, mustard and mushrooms. Cook
about 2 minutes or until hot and bubbly. Pour into baking dish.
Separate dough into 8 triangles. Arrange triangles over filling,
overlapping about 1/4 inch to create a braided appearance. Spray
triangles with cooking spray; sprinkle with sesame seed.
Bake 22 to 24 minutes or until crust is deep golden brown.
High Altitude (3500-6500 ft): Bake 24 to 26 minutes.
Nutrition Information: 1 Serving (1 Serving) Calories 460 (Calories
from Fat 170),Total Fat 19g (Saturated Fat 5g, Cholesterol 65mg; Sodium
1550mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 14g), Protein
33g
Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean
Meat; 1 1/2 Fat; Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
TOMATO DILL SOUP
~Shared by Treva, NC
A savory soup with a hint of dill -- rich in flavor but not in calories
or fat.
Makes: 6 servings (about 1 cup each)
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion (1 cup = about 1 large onion)
3/4 cup chopped carrot
1 can (28 oz each) Hunt's® Crushed Tomatoes
1 can (14 oz each) reduced-sodium chicken broth
1 teaspoon granulated sugar
1 teaspoon dried dill weed
Dash cracked black pepper
Plain yogurt, optional
1. Heat oil in large saucepan over medium-high heat until hot. Add
onion and carrots; cook and stir 5 minutes.
2. Add tomatoes, broth, sugar and dill. Bring to a boil. Reduce heat
and simmer 10 minutes, or until vegetables are tender, stirring
occasionally.
3. Place portion of soup in blender or food processor container. Cover
and blend until smooth. Repeat with remaining soup. Season to taste
with pepper. Garnish each serving with yogurt, if desired.
Nutrition Facts per Serving:
Calories: 85; Total fat 2 g; Saturated fat 0 g; Cholesterol 0 MG;
Sodium 469 MG; Carbohydrate 13 g; Dietary fiber 3 g; Sugars 8 g;
Protein 3 g
HONEY BAKED BEANS
~Shared by Treva, NC
1/2 cup Honey
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
2 (28-oz.) cans baked beans
1/2 cup ketchup
Brown ground beef with onion and garlic added. Drain off fat. Combine
with Honey, beans and ketchup in a 2-quart casserole. Bake uncovered 45
minutes at 350°.
Serves about 10.
PORK CHOPS PAPRIKASH
~Shared by Treva, NC
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
For those nights when you want to indulge in pure comfort food, here's
a great recipe to try. These richly flavored pork-chops are made in
just one skillet, they're ready in 30 minutes, and they're absolutely
yummy!
1 tablespoon olive oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
2 large onions, thinly sliced (about 2 cups)
1 teaspoon paprika
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1/4 cup water
1/2 teaspoon ground black pepper
1/4 cup sour cream
Hot cooked egg noodles
Heat the oil in a 10-inch skillet over medium-high heat. Add the
pork and cook until well browned on both sides. Remove the pork
from the skillet.
Reduce the heat to medium. Stir the onions and paprika in the
skillet and cook until the onions are tender, stirring occasionally.
Stir the soup, water, black pepper and sour cream in the skillet and
heat to a boil. Return the pork to the skillet. Reduce the
heat to low. Cook until the pork is cooked through. Serve
the pork and sauce with the noodles.
Nutritional Values per Serving
Using Campbell's Tomato Soup: : Calories 297, Total Fat 13g, Saturated
Fat 4g, Cholesterol 62mg, Sodium 351mg, Total Carbohydrate 21g, Dietary
Fiber 2g, Protein 24g, Vitamin A 13%DV, Vitamin C 17%DV, Calcium 5%DV,
Iron 9%DV
Source: Campbell's Kitchen
CHICKEN 'N' CORN
BREAD BAKE
~Shared by Treva, NC
Here's southern comfort food at its best! This casserole is delicious
made with chicken or turkey.
PREP 25 min. COOK 25 min. TOTAL 50 min.
2 & 1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4 & 1/2 cups corn bread stuffing mix, divided (I use Pepperidge
Farm)
4 cups cubed cooked chicken
1 & 1/2 cups (12 ounces) sour cream
1 can (10 & 3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed
cranberry sauce (optional)
In a large saucepan, combine the broth, onion, celery and pepper. Bring
to a boil. Reduce heat; cover and simmer for 5-6 minutes or until
vegetables are tender. Stir in 4 cups stuffing mix. Transfer to a
greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl,
combine the sour cream, soup and green onions. Spread over chicken.
Sprinkle with remaining stuffing mix; dot with butter. Bake, uncovered,
for 325° for 25-30 minutes or until heated through.
Yield: 8 servings.
Nutrition Facts One serving: 1 cup Calories: 441 Fat: 22 g Saturated
Fat: 11 g
Cholesterol: 111 mg Sodium: 1202 mg Carbohydrate: 29 g Fiber: 2 g
Protein: 27 g
Source: Country Woman
BREAD PUDDING WITH
VANILLA SAUCE
~Shared by Treva, NC
1 qt. coarse bread cubes
2 c. scalded milk
1/2 c. sugar
1/4 c. butter, melted
2 eggs, slightly beaten
1/4 tsp. salt
1/2 c. raisins
1 tsp. vanilla
1 tsp. cinnamon
Soak bread in milk; set aside until cool. Add remaining ingredients.
Pour into greased 1 1/2-quart baking dish. Bake in 350 degree oven for
40-45 minutes.
Vanilla Sauce:
Cream 1/3 cup butter and 1 cup sugar; add 3 slightly beaten egg yolks.
Add 1/3 cup boiling water and cook over low heat until thickened.
Remove from fire; add 1/2 teaspoon vanilla.
CHICKEN AND NOODLES
CASSEROLE
~Shared by Treva, NC
4 chicken breasts cooked and cut into bit sized pieces
1 can cream of chicken soup
2 stalks celery, diced
1/4 c. Chopped onion
1/2 c. Chopped almonds
1-2 c. Grated longhorn cheese
8 oz. Cooked egg noodles
Mix all ingredients together and bake in 350 degree oven for about 20
minutes.
FABULOUS FOOLPROOF
LASAGNA
~Shared by Treva, NC
This lasagna recipe is so easy, even a novice cook could master it!
Even better, it tastes so good, your family will fight over the
leftovers. If there are any!
1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet over medium heat, cook the sausage until brown
and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder,
oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti
sauce. Place three noodles in the bottom of the pan, not touching.
Spread a layer of the ricotta mixture, a layer of sausage, and a layer
of spaghetti sauce over the noodles. Repeat three more times. Top with
the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes
more, until golden and bubbly.
TUNA CHIP CASSEROLE
~Shared by Treva,
NC
SERVINGS 6
PREP 20 min.
COOK 20 min.
TOTAL 40 min.
1 package (7 ounces) plain potato chips, divided
1 can (7 ounces) water-packed tuna, drained
1 package (10-1/2 ounces) frozen asparagus tips, thawed and patted dry
or 1 can (15 ounces) asparagus spears, drained and sliced
SAUCE:
2/3 cup evaporated milk
1 tablespoon lemon juice
1/4 teaspoon ground mustard
1/8 teaspoon white pepper
TOPPING:
1/4 cup shredded cheddar cheese
1/2 cup sliced almonds
Crush chips and place half in greased 2-qt. baking dish. Arrange tuna
over chips. Top with asparagus and the remaining chips. Combine sauce
ingredients and pour over top. Sprinkle with cheese and almonds. Bake,
uncovered, at 325° for 20-25 minutes or until heated through. Let stand
for 5 minutes before serving. Yield: 6 servings.
Source: Country Woman
APPLE DUMPLINGS
~Shared by Luanne,
FL
This is the way one of my Aunts made these. She was 18 years older than
my Mother, which made her born in 1880, so this is not a new recipe. I
think it is maybe an Amish recipe, but who cares. They are delish.
6 Apples, peeled and cored Lemon juice
1/2 cup White sugar, approx
1 tsp Cinnamon
Brown sugar
Butter
2 Pie pastry for 2 pies-- (use Store bought crusts)
Sugar sauce:
2 cups Water
3/4 cup Sugar
2 tsp Vanilla
2 tbs Butter
2-3 teaspoons of cinnamon
Instructions
1. Roll out pastry and cut into squares enough to cover apples
completely. Peel and core apples. Roll in lemon juice. Then roll in
white sugar and cinnamon combined. Place on pastry square. Stuff core
cavity with brown sugar & butter in equal parts. (The amount
depends on size of core cavity, just stuff full). Fold pastry up around
apple to completely enclose it. Place in pan. Prepare sugar sauce by
mixing water, sugar, vanilla, butter, and cinnamon boiling for 1
minute. Let cool slightly. Pour over Apples.
Bake in 375 F oven for 1 hour. Serve warm.
CREAM OF POTATO SOUP
~Shared by Luanne,
FL
3 c. chopped raw potatoes
2 c. water
1/2 cup chopped celery
1/2 lb. of diced bacon
1/4 c. chopped onion
1/2 tsp. salt
Pepper to taste (I like a lot)
1 1/2 c. milk
In large pot fry the bacon until soft and then add the onions and
celery, saute for a few minutes Add the potatoes and water. Cover and
simmer 15 to 20 minutes. With back of spoon, mash some of the potatoes
against the pot sides, then add the milk. Simmer another few minutes
before serving.
You may add more milk if too thick. If too thin, add some instant
mashed potatoes.
CHICKEN &
DUMPLINGS
~Shared by Luanne,
FL
Ingredients:
1 roasting chicken, 5 pounds, cut up
1 celery stalk, cut up
1 teaspoon pepper
1 teaspoons salt
1/2 teaspoon seasoned salt
4 medium potatoes, peeled and sliced 1/4-inch thick
1 large onion, diced
Noodles (Dumplings):
1 cup unsifted all-purpose flour
1 tablespoon butter
1 teaspoon salt
1 egg, slightly beaten
2 tablespoons water
Preparation:
Rinse and wipe chicken pieces with damp paper towels. Place chicken
pieces in 6-quart Dutch oven with 6 cups water. Add celery, pepper, and
salt. Bring to boiling; reduce heat and simmer, covered, 60 minutes, or
until tender. Remove chicken from broth; reserve broth.
Remove chicken meat from bones in large pieces; discard the skin and
bones. To the chicken broth, add potato and onion. Bring to a boil;
cover and simmer until potatoes are tender, or about 15 minutes. Remove
vegetables from broth with slotted spoon and set aside.
Meanwhile, make noodles. In medium bowl, combine flour, butter and
salt; mix with fork. Make a well in center of mixture. Add egg and 2
tablespoons water; beat with fork until ingredients are combined.
On lightly floured pastry cloth or surface, roll the dough 1/8 inch
thick. With sharp knife, cut into squares. To boiling broth, add the
dumplings a few at a time stirring as you go; return to boiling. Boil,
uncovered, stirring occasionally, until tender, or about 15 minutes.
Add reserved chicken and vegetables to broth. Simmer, uncovered, 5
minutes.
Makes 6 servings.
CRAZY CAKE
~Shared by Luanne,
FL
Chocolate is always a comfort food.
1 1/2 c Flour
1 c Sugar
3 tb Cocoa
1/2 ts Salt
1 ts Baking soda
1 tb Vinegar
6 tb Oil
1 ts Vanilla
1 c Cold water
***See note
Mix flour, sugar, cocoa, salt and baking soda in an 8-inch square pan.
Make three holes in the mixture. Put the vinegar in one, the oil in
another and the vanilla in the third. pour cold water over all and stir
to mix well. Bake at 350 deg f. for 25 minutes. Dust top with
confectioners sugar.
***I just put everything in a bowl and then use the mixer on it. One
time I used "Bosco" as I didn't have enough cocoa. Turned out great. It
would take a magician to ruin this recipe !!!!!!!
CHEESE BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
Instructions
Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour
into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy
seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes;
do not overbake.
BLUE RIBBON BANANA
NUT CAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
12 tbsp. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 eggs, separated
1 tsp. soda
1/3 c. buttermilk
2 c. plain flour
1/2 tsp. allspice
1/2 tsp. instant coffee
4 bananas, mashed
1 tsp. vanilla
1 c. toasted pecans, chopped (toast 10 min. at 350 degrees)
Cream butter and sugars. Beat in egg yolks; blend thoroughly. Stir soda
in buttermilk. Sift together flour, allspice, and coffee powder. Add to
creamed mixture, alternately with buttermilk beginning and ending with
flour. Beat egg whites until stiff but not dry. Fold a third at a time
into batter. Add bananas, vanilla, and pecans. Mix well. Pour into two
8 inch pans. Bake at 350 degrees for 30-35 minutes.
GRANDMOTHER'S CARROT
CASSEROLE
~Shared by Dorie, IL
A2Z
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Forum Moderator
2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
1/2 cup sugar
10 buttery round crackers, crushed
Preheat the oven to 350 degrees F (175 degrees C).
Place the carrots and onion into a large saucepan and fill with about 1
inch of water. Bring to a boil, then steam over medium heat until
carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain
and allow to cool slightly.
In a large bowl, stir together the mayonnaise, sugar and cheese. Stir
in the carrots and onion until evenly coated. Transfer to a casserole
dish. Top with crumbled crackers.
Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly
and the top is toasted.
BACON CHEESE POTATOES
~Shared by Dorie, IL
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Forum Moderator
8 medium potatoes
1/2 cup finely chopped onion
1 pound process American cheese, cubed
1 cup mayonnaise
1/2 pound sliced bacon, cooked and crumbled
3/4 cup sliced black olives
Chopped fresh parsley
Paprika
Peel the potatoes; place in a saucepan and cover with water. Cook until
tender but firm; drain and cube. In a bowl, mix potatoes with onion,
cheese and mayonnaise. Transfer to an ungreased 13-in. x 9-in. x 2-in.
baking dish. Sprinkle with bacon and olives. Cover and bake at 350
degrees F for 30 minutes or until heated through. If desired, sprinkle
with parsley and paprika.
SWEET ONION, TOMATO,
AND CUKE SALAD
~Shared by Dorie, IL
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Recipes Yahoo
Forum Moderator
3 large tomatoes chopped
3 large cucumbers, peeled, halved, seeded and sliced
1 large sweet onion, halved and thinly sliced
1/2 C. olive oil
3 T. mayonnaise
2 T. rice vinegar
1 T. Dijon mustard
1 garlic clove minced
1/2 t. salt
1/4 t. pepper
1/4 C. crumbled feta cheese
In a large bowl, combine the tomatoes, cucumbers, and onion. In a
small bowl, combine the oil, mayonnaise, vinegar, mustard, garlic, salt
and pepper. Pour over tomato mixture and toss to coat.
Sprinkle with cheese.
BAKED RICE PUDDING
~Shared by Dorie, IL
A2Z
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Forum Moderator
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg
Place uncooked rice in a 3 quart saucepan, and add water. Bring to a
boil. Reduce heat, and simmer for 25 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and
salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch
baking dish.
Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg.
Bake additional 30 minutes or until a knife inserted halfway between
the edge and the center comes out clean.
MOM'S SPECIAL POTATO
SALAD
~Shared by Dorie, IL
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Forum Moderator
Dressing:
3 eggs
1/2 C. sugar
1/2 C. cider vinegar
3 T. heavy whipping cream
2 t. butter
1 t. ground mustard
dash salt
2 C. mayonnaise
Salad:
6 lb. potatoes, peeled and cubed (about 10 large)
5 celery ribs thinly sliced
1 large onion chopped
pepper to taste, optional
In a double boiler or metal bowl over simmering water, constantly whisk
the eggs, sugar, vinegar, cream, butter, mustard and salt until mixture
reaches 160 or is thick enough to coat the back of a metal spoon.
Remove from the heat; cool to room temperature. Fold in
mayonnaise. Chill until preparing salad.
For salad, place potatoes in a large saucepan and cover with
water. Bring to a boil. Reduce heat; cover and cook 10-15
minutes or until tender. Drain and cool to room
temperature. In a large bowl, combine the potatoes, celery and
onion. Add dressing and pepper if desired; stir until
blended. Chill until serving.
CORN FRITTERS
~Shared by Dorie, IL
A2Z
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Forum Moderator
1 egg
1/4 c. milk
1 c. Bisquick
1 can whole kernel corn, drained
Black pepper
Instructions
Blend together egg, milk, and Bisquick. Stir in corn. Add pepper to
taste. In a wok or frying pan, heat 2 inches vegetable oil. Using 2
teaspoons, gently drop a rounded teaspoon of fritter batter into hot
oil. Fry 6-8 fritters at a time, turning until golden brown. Drain on
paper towels.
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CHICKEN AND DUMPLINGS
~Shared by Treva, NC
This generous serving of soup is chock-full of vegetables and is hearty
enough to pass as a complete meal. $2.43 per serving
Broth:
12 cups cold water
1 tablespoon whole black peppercorns
4 chicken leg quarters, skinned
3 celery stalks, sliced
2 medium carrots, peeled and sliced
2 bay leaves
1 large onion, peeled and cut into 8 wedges
Dumplings:
4.5 ounces all-purpose flour (about 1 cup), divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons buttermilk
Remaining ingredients:
Cooking spray
1 1/2 cups chopped onion
1 cup thinly sliced celery
3/4 cup (1/4-inch-thick) slices carrot
3/4 teaspoon salt
1 tablespoon all-purpose flour
2 tablespoons finely chopped fresh chives
1. To prepare broth, combine first 7 ingredients in a large stockpot;
bring to a boil. Reduce heat to medium-low, and simmer 2 hours,
skimming as necessary. Remove chicken from broth; cool. Remove meat
from bones. Shred meat; set aside. Discard bones. Strain broth through
a sieve over a bowl; discard solids. Place broth in a large saucepan;
bring to a boil. Cook until reduced to 6 cups (about 8 minutes).
2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1
cup) flour into a dry measuring cup; level with a knife. Combine 3.4
ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with
a whisk. Cut in butter with a pastry blender or two knives until
mixture resembles coarse meal. Add buttermilk; stir to combine. Turn
dough out onto a lightly floured surface; knead 5 times, adding
remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24
equal portions.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking
spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan;
sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon
salt; bring to a boil. Reduce heat, and simmer 20 minutes or until
vegetables are tender. Drop dumplings into pan; cover and cook 10
minutes or until dumplings are done, stirring occasionally. Remove 1/4
cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan.
Add flour mixture to pan; bring to a boil. Cook 1 minute or until
slightly thick, stirring occasionally. Remove from heat; stir in chives.
Yield: 4 servings (serving size: about 2 cups)
CALORIES 457 ; FAT 19.7g (sat 9.6g,mono 5.7g,poly 2.4g); CHOLESTEROL
129mg; CALCIUM 142mg; CARBOHYDRATE 37.1g; SODIUM 906mg; PROTEIN 31.8g;
FIBER 3.5g; IRON 3.5mg
Source: Cooking Light, SEPTEMBER 2009
CREAMY FOUR-CHEESE
MACARONI
~Shared by Treva, NC
1/3 cup all-purpose flour
2 & 2/3 cups 1% low-fat milk
3/4 cup (3 ounces) shredded fontina or Swiss cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
3 ounces light processed cheese (such as Velveeta Light)
6 cups cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1/3 cup crushed onion melba toasts (about 12 pieces)
1 tablespoon butter or stick margarine, softened
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Place
flour in a large saucepan. Gradually add milk, stirring with a whisk
until blended. Cook over medium heat until thick (about 8 minutes),
stirring constantly. Add cheeses; cook 3 minutes or until cheese melts,
stirring frequently. Remove from heat; stir in macaroni and salt.
Spoon mixture into a 2-quart casserole coated with cooking spray.
Combine crushed toasts and butter in a small bowl; stir until
well-blended. Sprinkle over macaroni mixture. Bake at 375° for 30
minutes or until bubbly.
Yield: 8 servings (serving size: 1 cup)
CALORIES 350 (29% from fat); FAT 11.2g IRON 1.9mg; CHOLESTEROL 32mg;
CALCIUM 306mg; CARBOHYDRATE 42.4g; SODIUM 497mg; PROTEIN 18g; FIBER 2.1g
Source: Cooking Light, OCTOBER 2000
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BEEF STROGANOFF
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 ounces beef top round, trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 teaspoons paprika
- 1 (14 ounce) can reduced-sodium beef broth
- 2 teaspoons Dijon mustard
- 2 red bell peppers, sliced
- 1 pound button mushrooms, sliced (about 6 cups)
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1/4 cup reduced-fat sour cream
- 2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 325 degrees F.
Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a
Dutch oven over high heat. Add beef and cook, turning from time to
time, until browned on all sides, 1 to 2 minutes. Transfer to a plate.
Reduce heat to medium.
Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until
golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring,
for 1 minute more. Add broth, mustard and the reserved beef. Bring to a
simmer, cover the pot and transfer to the oven.
Bake the stroganoff until the beef is very tender, 1 to 1-1/2 hours.
Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over
high heat. Add bell peppers and cook, stirring, about 1 minute. Add
mushrooms and cook, stirring, until the mushroom liquid has evaporated,
about 5 minutes. Season with salt and pepper. Add the vegetables and
sour cream to the stroganoff; stir to combine. Season with salt and
pepper and garnish with parsley.
Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat:
8 g, Cholesterol: 38 mg, Carbohydrate: 15 g, Protein: 19 g, Fiber: 4 g,
Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat
Source: The
Eating Well Diabetes Cookbook
BOSTON BAKED BEANS
~Shared by Mary S.,
Nashville, TN
Yield: 16 servings
INGREDIENTS
- 1 pound dried navy beans
- 1 large onion, chopped
- 2 teaspoons salt
- 1 tomato, chopped
- 1/3 cup firmly packed dark brown sugar
- 3 tablespoons molasses
- 2 tablespoons cider vinegar
- 1 tablespoons ketchup
- 1 tablespoon ground ginger
- 1 teaspoon dry mustard
- 1/4 teaspoon ground white pepper
DIRECTIONS
Place the beans in a strainer and sort through the beans to remove
stones, discolored beans, or any other objects. Rinse with cold water
until beans are clean, about 2 minutes.
In a large bowl, combine the beans, onion, salt, and enough water to
cover them by 2 inches. Let stand 8 hours or overnight at room
temperature; do not refrigerate.
Preheat the oven to 300 degrees F.
In a strainer, drain and rinse the beans and onion. Place in a 4-quart
saucepan and add the tomato, sugar, molasses, vinegar, ketchup, ginger,
mustard, and pepper; stir until blended. Add enough water to cover the
beans, about 2 cups. Cover and bake until bubbly and the beans are
soft, 5 hours.
Nutritional Information Per Serving (1/2 cup): Calories: 110, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 21 g, Dietary Fiber: 4
g, Sugars: 4 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Starch
Source: Forbidden
Foods Diabetic Cooking by Margaret Powers and Joyce Hendley
VEGETABLE AND BEAN
SOUP
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Notes: Easy substitution: To make this soup completely vegetarian,
substitute vegetable broth for the chicken broth, and additional olive
oil for the butter.
INGREDIENTS
- 1 (14.5 ounce) can diced tomatoes
- 2 (14.5) cans chicken broth
- 1 cube vegetable bouillon
- 1 medium onion, finely chopped
- 1 (15.5 ounce) can kidney beans, drained
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 summer squashes (zucchini or yellow squash, about 1 pound
total), quartered lengthwise and chopped
- 1 (7 ounce) can sliced mushrooms, drained
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
DIRECTIONS
Combine all ingredients in the slow cooker crock and mix well. Cover
and cook on LOW for 8 hours. Stir well before serving. If desired, stir
in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210,
Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium:
1020 mg
Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Source: The
Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier and
Kimberly Mayone
BROCCOLI AND CHEESE
PIE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- Nonstick cooking spray
- 1 cup fresh broccoli, small florets
- 1/2 cup low-sodium chicken broth
- 2 egg whites, lightly beaten
- 1 whole egg, lightly beaten
- 1 cup skim milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon pepper
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the
cooking spray.
In a saucepan, cook the broccoli with the chicken broth, uncovered,
over medium heat, stirring, until all liquid has evaporated, about 10
minutes. Transfer to a bowl and chill in the refrigerator for 5
minutes.
In another bowl, whisk together the egg whites and egg. Add the
broccoli, milk, cheese, and pepper.
Pour the mixture into the pie pan and bake, uncovered, for 30 minutes,
and check with a toothpick for doneness. (The pie may need to bake for
up to 45 minutes.) Remove from the oven and cool.
Nutritional Information Per Serving (1/4 of recipe): Calories: 171,
Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g,
Protein; 13 g
Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat
Source: Diabetes
Cookbook for Dummies
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POTATO-TOPPED MEAT
LOAF CASSEROLE
~Shared by Maggie,
TX
Fluffy mashed potatoes with broccoli tastefully top homemade meat loaf.
Prep Time: 20 Min
Total Time: 55 Min
Makes: 2
INGREDIENTS:
Meat Loaf
1/2 lb extra-lean (at least 90%) ground beef
4 teaspoons Progresso® plain bread crumbs
1 tablespoon steak sauce
2 teaspoons instant minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons beaten egg
Filling
1 cup water
1/4 cup milk
1 tablespoon butter or margarine
1/8 teaspoon salt
1 cup instant mashed potatoes (dry)
2 tablespoons beaten egg
3/4 cup Green Giant® Valley Fresh Steamers frozen chopped broccoli,
thawed
1/4 cup shredded sharp Cheddar cheese (1 oz)
DIRECTIONS:
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In
medium bowl, mix first 7 ingredients. Press in bottom of loaf pan.
In 2-quart saucepan, heat water, milk, butter and 1/4 teaspoon salt to
boiling. Remove from heat; stir in potatoes. Let stand 30 seconds. Stir
in egg. Stir in broccoli and cheese. Spoon over meat shell.
Bake 30 to 35 minutes or until meat loaf is thoroughly cooked and meat
thermometer inserted in center of meat reads 170°F. Let stand 5
minutes; drain liquid along edges.
High Altitude (3500-6500 ft): In step 3, bake 30 to 35 minutes.
Nutrition Information: 1 Serving (1 Serving)
Calories 440 (Calories from Fat 220), Total Fat 24g (Saturated
Fat 12g, Trans Fat 1g), Cholesterol 235mg; Sodium 850mg; Total
Carbohydrate 22g (Dietary Fiber 3g, Sugars 6g), Protein 34g
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 4 1/2 Lean Meat; 2 Fat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Pillsbury
LITTLE LEMON
MERINGUE PIES
~Shared by Maggie,
TX
Could I do an issue on comfort food without my favorite dessert, anything lemon? Nope!
Ingredients
1/3 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon shortening
1 tablespoon cold butter
1 teaspoon cold water
FILLING:
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup cold water
1 egg yolk, beaten
2 tablespoons lemon juice
1 tablespoon butter
MERINGUE:
1 egg white
1/8 teaspoon cream of tartar
2 tablespoons sugar
Directions
In a bowl, combine flour and salt; cut in shortening and butter until
crumbly. Gradually add water, tossing with a fork until dough forms a
ball. Divide in half. Roll each portion into a 5-in. circle. Transfer
to two 10-oz. custard cups. Press dough 1-1/8 in. up sides of cups.
Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden
brown.
In a saucepan, combine sugar, cornstarch and salt. Gradually stir in
cold water until smooth. Cook and stir over medium heat until thickened
and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the
heat.
Stir half of hot filling into egg yolk; return all to the pan. Bring to
a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir
in lemon juice and butter.
Pour into pastry shells. In a small bowl, beat egg white and cream of
tartar on medium speed until soft peaks form. Spread evenly over hot
filling, sealing edges to crust. Bake at 350° for 15-20 minutes or
until meringue is golden brown. Cool on a wire rack for 1 hour;
refrigerate for at least 3 hours before serving. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 466 calories, 20 g fat (9 g
saturated fat), 137 mg cholesterol, 443 mg sodium, 67 g carbohydrate, 1
g fiber, 5 g protein.
Source: Taste of Home Magazine
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SLOW COOKER LASAGNA
Serves: 6
Cooking Time: 8 hr
Ingredients
1 package lasagna noodles *See note
1 pound ground chuck
1/2 pound smoked sausage, diced
1 teaspoon garlic powder
12 ounces cottage cheese
12 ounces tomato paste
12 ounces shredded mozzarella cheese
1 chopped onion
3/4 cup water
1 tablespoon parsley
1 tablespoon sugar
Instructions
1. Break noodles into one inch pieces and cook until slightly tender.
Drain.
2. Brown ground chuck and sausage in a frying pan.
3. Spray slow cooker with cooking spray.
4. Pour all ingredients into slow cooker. Mix thoroughly.
5. Cook on low 6 to 8 hours.
*Note: Wide egg noodles work well, too.
CREAMY MACARONI AND
CHEESE
6 Servings
Prep: 20 min.
Bake: 35 min.
Ingredients
2 cups uncooked elbow macaroni
1/2 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1 cup (8 ounces) sour cream
8 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
Directions
Cook macaroni according to package directions. Meanwhile, in a large
saucepan, melt butter. Stir in flour until smooth. Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in the sour cream, process cheese, Parmesan cheese,
salt, mustard and pepper until smooth and cheese is melted.
Drain macaroni; toss with cheddar cheese. Transfer to a greased 3-qt.
baking dish. Stir in cream sauce.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown and
bubbly. Yield: 6 servings.
Nutrition Facts: 1 serving (1 cup) equals 653 calories, 46 g fat (30 g
saturated fat), 143 mg cholesterol, 1,141 mg sodium, 35 g carbohydrate,
1 g fiber, 25 g protein.
Source: Taste of Home
BEER CHEESE SOUP
Comfort food never came faster! This homemade classic can be on your
table in less than 30 minutes.
Prep Time: 25 min
Start to Finish: 25 min
Makes: 6 servings
1/2 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups chicken broth
1 cup Original Bisquick® or Bisquick Heart Smart® mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer
1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots,
celery and onion; cook about 10 minutes, stirring occasionally, until
crisp-tender.
2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until
smooth. Gradually stir into vegetable mixture. Heat to boiling over
medium heat, stirring occasionally. Boil and stir 1 minute.
3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.
High Altitude (3500-6500 ft): No change.
Nutrition Information
1 Serving: Calories 570 (Calories from Fat 390); Total Fat 43g
(Saturated Fat 26g, Trans Fat 1 1/2g); Cholesterol 125mg;
Sodium 1290mg; Total Carbohydrate 20g (Dietary Fiber 0g,
Sugars 6g); Protein 25g Percent Daily Value*: Vitamin A 70%;
Vitamin C 0%; Calcium 60%; Iron 8% Exchanges: 1/2 Starch;
1 Other Carbohydrate; 0 Vegetable; 3 1/2 High-Fat Meat;
3 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.`
OLD FASHIONED
CHICKEN AND DUMPLINGS
Ingredients
1 whole chicken, 5 lbs, cut up
8 cups chicken stock
3 stalks celery, diced
3 carrots, sliced
1 onion, chopped
2 teaspoons salt
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon black pepper
1/2 teaspoon mace, or pinch of nutmeg
Dumplings:
2 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
2/3 cup milk
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
Instructions
Place the chicken in a stockpot and pour enough stock just to cover.
Add celery, carrots, onion, salt, garlic, bay leaf, pepper and mace.
Bring to a boil, reduce heat, cover and simmer 1 hour. With a slotted
spoon, remove chicken breasts, set aside and continue simmering 30
minutes longer. Remove remaining chicken pieces and set aside with
breasts. When chicken is cool enough to handle, shred meat, discard
skin and bones, then set aside.
While the chicken is cooking mix up the dumpling batter. Sift together
flour, salt and baking powder into a medium bowl. Add eggs, milk,
parsley, pepper and mix lightly. For lighter dumplings let batter sit
10 minutes to 1 hour before using. About 20 minutes before you plan to
eat, bring the broth to a boil. Drop the batter into the broth by the
tablespoons. Reduce heat, cover and simmer 15 minutes. Spoon dumplings
and thickened broth over chicken and serve.
COUNTRY BRUNCH
SKILLET
We love having breakfast most anytime of the day (or night). This is a
great one-dish meal. I like sour cream and pico de gallo on mine.
Ingredients
6 bacon strips
6 cups cubed hash brown potatoes
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
6 eggs
1/2 cup shredded cheddar cheese
Instructions
In a large skillet over med. heat, cook bacon until crisp. Remove
bacon; crumble and set aside. Drain, leaving 2 tablespoons of
drippings. Add potatoes, green pepper, onion, salt and pepper to
drippings; cook and stir for 2 min. Cover and cook, stirring
occasionally, until potatoes are browned and tender, about 15 min. Make
six wells in the potato mixture; break one egg into each well. Cover
and cook on low heat for 8-10 min. or until eggs are completely set.
Sprinkle with cheese and bacon.
COUNTRY FRIED STEAK
We call this Chicken Fried Steak in Texas. This recipe is pretty close
to my own. Sometimes I use hamburger meat rather than cube steaks. It
is great, you should try it!
Ingredients
1 1/2 lbs cube steaks
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour, divided
1 1/2 teaspoons salt, divided
1 1/4 teaspoons pepper, divided
1 teaspoon paprika
2 1/2 cups milk, divided
3 eggs, beaten
4 tablespoons oil
butter
Directions
1. Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow
bowls in the working area.
2. Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix
well.
3. Season both sides of cube steaks with additional salt and pepper, if
desired.
4. Dip cube steaks in milk, then dredge in seasoned flour.
5. Dip floured steaks in egg wash, then again in the seasoned flour.
6. Heat 2 tbsp oil in a large skillet on medium heat and do half the
cube steaks at a time, or work with two skillets, if you desire.
7. Brown the cube steaks on each side, about 8-10 minutes total cooking
time; remove from heat and set the steaks aside.
8. Drain all but 1 tbsp oil (if any- I don't usually have any, but the
steaks are less greasy with less oil) from the pans.
9. Add enough butter to the pan to equal 3 tbsp along with the oil.
10. Melt the butter and add 3 tbsp flour and stir with a whisk to make
a roux, deglazing the bottom of the pan, and cook for a few minutes on
LOW heat; do not burn.
11. Slowly add the remaining 2 cups milk, and stir or whisk constantly
until mixture comes to a boil and thickens; cook for another minute or
so and remove from heat.
12. Serve Country Fried Steaks (Chicken Fried Steak, as we call it)
with plenty of gravy on top, and mashed potatoes on the side (double
gravy recipe if you use a LOT of gravy on your potatoes, etc).
Nutrition Facts
Serving Size: 1 (282 g)
Servings Per Recipe: 6
Amount Per Serving
Calories 472.0
Calories from Fat 235
Total Fat 26.2g
Saturated Fat 8.4g
Cholesterol 189.1mg
Sugars 0.3 g
Sodium 723.5mg
Total Carbohydrate 23.8g
Dietary Fiber 0.7g
Sugars 0.3 g
Protein 33.4g
Source: Food.com
EASY PEACH AND CREAM
COBBLER
My friend Janelle makes this for us (me and my co-workers) on special
occasions. Yum!
2 tbsp. butter
3/4 c. flour
1 egg
8 oz. cream cheese
3/4 c. sugar
3/4 c. milk
1 lg. instant vanilla pudding mix
29 oz. can sliced peaches
Melt butter in 2 quart casserole dish. Mix flour, pudding mix together.
Add egg and peach juice. Blend well. Pour into casserole with butter.
Top with peaches. Cream sugar and cream cheese together. Spoon onto
peaches. Bake 350 degrees for about 30 minutes or only until edges are
firm. Middle will be soft but will thicken when cold.
CHICKEN PAPRIKA
This sooo reminds me of what my Aunt Margaret (my namesake) used to
make when I was a child. I firmly believe using a good quality paprika
is important to the success of this recipe. My aunt lived in Ohio and
she would bring her own paprika to prepare this for us when she visited
us in Texas. I like adding ground red pepper to taste.
6 – 7 Chicken Thighs
2 Cups Chicken Broth
1 Cup Water
1 Cup Onion – Chopped
1 Cup Sour Cream
2 Tbs Paprika
2 Tbs Lard or Vegetable Oil
2 Tbs Flour
1 Tsp Garlic, minced
½ Tsp Salt
¼ Tsp Ground Pepper
1. Heat up lard or oil in skillet on medium low heat.
2. Sprinkle paprika on both sides of chicken and place in skillet.
Place
any remaining paprika into skillet.
3. Increase heat to medium and brown both sides of chicken.
4. Add onion and garlic and lightly brown stirring occasionally.
5. Lower heat to simmer, then add flour.
6. Cook for 2 – 3 minutes stirring constantly.
7. Increase heat to medium and add chicken broth and water, stirring
constantly.
8. Once a low boil is achieved, add salt and pepper.
9. Reduce to simmer partially covered for 40 minutes. Stir on occasion.
10. Remove chicken from sauté pan and add sour cream to sauce.
11. Place chicken back into pan and mix.
12. Add additional salt and pepper to taste (if necessary).
13. Serve on dumplings or egg noodles.
Source: My Favorite Czech
Recipes
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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 Reno, 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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