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A
to Z
Recipes
March
20,
2011
Always
something to make you think,
laugh and cook.
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you had to go to the web site to
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. There is
so much going on in the world these days that is frightening to me. And
our own country is struggling enough with the economy and wasteful
(over) spending to fund "entitlements" and special interests. I'm no
money guru but I know not to spend more than I earn. But I know when
all else fails, I can look to God for guidance. From the devastation
caused by earthquakes and tsunamis, to the deaths of innocent citizens
at the hands of dictators, there has been no time in my lifetime when
God is more needed.
Our a2z family will be visiting the Charleston, South
Carolina area this year. The reservation is for the week of
November 5-11, 2011. I have updated the trip page on our web site
which tells you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We have rented a lovely beach house on Isle of Palms.
Space at the house is about all booked. (I believe we have room for one
more person, double occupancy.) 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. We
will make a day-trip to Savannah, GA
to shop and then lunch at The Lady &
Sons Restaurant (owned by Paula Deen).
Hey, y'all!
The current Monthly Theme
topic is "Easter
and Springtime Celebration 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.
We are fortunate today to have many truly delicious recipes from some
great pals. I know I say this pretty often but... sharing is what makes
this publication a cut above the rest. I encourage you to become
a partner in this newsletter. Here is a handy link for sharing recipes
right here: A to Z Recipes Inbox.
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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"You
cannot help the poor by destroying the rich.
You cannot strengthen the weak by weakening the strong.
You cannot bring about prosperity by discouraging thrift.
You cannot lift the wage earner up by pulling the wage payer down.
You cannot further the brotherhood of man by inciting class hatred.
You cannot build character and courage by taking away people's
initiative and independence.
You cannot help people permanently by doing for them, what they could
and should do for themselves."
~ Abraham Lincoln
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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THE OLD PATHS
(I received this
from an old
friend... ~Maggie)
I liked the old paths, when
Moms were at home.
Dads were at work.
Brothers went into the army.
And sisters got married BEFORE having children!
Crime did not pay;
Hard work did;
And people knew the difference.
Moms could cook;
Dads would work;
Children would behave.
Husbands were loving;
Wives were supportive;
And children were polite.
Women wore the jewelry;
And Men wore the pants. (so they thought)
God was always first in the house.
Women looked like ladies;
Men looked like gentlemen;
And children looked decent;
And knew what happened when you broke the rules.
People loved the truth,
And hated a lie,
Deals were made with a handshake.
They came to church to get IN,
Not to get OUT!
Hymns sounded Godly;
Sermons sounded helpful;
Rejoicing sounded normal;
And crying sounded sincere.
Cursing was wicked;
Drugs were for illness.
The flag was honored;
America was beautiful;
And God was welcome!
We read the Bible in public;
Prayed in school daily;
And preached from house to house.
To be called an American was worth dying for;
To be called an American was worth living for;
To be called a traitor was a shame!
I still like the old paths the best!
'The Old Paths' was
written by a
retired minister who lives In Tennessee.
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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The Healing Power of
Honey
~Shared by Lucy
Wellhausen, owner of OhioHoney.com
(See Lucy's company information at the bottom of this issue)
Here are some more ways to utilize the healing power of honey:
BURNS - Apply freely over burns. It cools, removes pain and aids fast
healing without scarring. Apart from being a salve and an antibiotic,
bacteria simply cannot survive in honey.
BED WETTING - A teaspoon of honey before bed aids water retention and
calms fears in children.
INSOMNIA - A dessert spoon of honey in a mug of warm milk aids sleep
and
works wonders.
HYPERACTIVITY - Replace all use of white sugar with honey. White sugar
is highly stimulating with no food qualities. Honey provides the energy
without the "spike."
NASAL CONGESTION - Place a dessert spoon of honey in a basin of water
and inhale fumes after covering your head with a towel over the basin.
Very effective!
FATIGUE - Dissolve a dessert spoon of honey in warm water or quarter
honey balance of water in a jug and keep in the fridge. Honey is
primarily fructose and glucose, so it's quickly absorbed by the
digestive system. Honey is a unique natural stabilizer: Ancient Greek
athletes took honey for stamina before competing and as a reviver after
competition.
FACIAL DEEP CLEANSER - Mix honey with an equal quantity of oatmeal, and
apply as a face pack. Leave on for half an hour, then wash it off.
Great as a deep cleanser for acne and other unwanted blemishes.
POOR DIGESTION - Mix honey with an equal quantity of apple cider
vinegar and dilute to taste with water. This is also wonderful for the
joints – and promotes weight loss.
HAIR CONDITIONER - Mix honey with an equal quantity of olive oil, cover
head with a warm tower for half an hour then shampoo off. Feeds hair
and scalp. Your hair will never look or feel better!
SORE THROATS - Let a teaspoon of honey melt in the back of the mouth
and trickle down the throat. Eases inflamed raw tissues.
FOR STRESS - Honey in water is a stabilizer, calming highs and raising
lows. Use approximately 25 percent honey to water.
ANEMIA - Honey is the best blood enricher by raising corpuscle content.
The darker the honey, the more minerals it contains.
FOOD PRESERVATIVE – If you replace the sugar in cake and cookie recipes
with honey, they'll stay fresher longer due to honey's natural
antibacterial properties. Reduce liquids in the mixture by about
one-fifth to allow for the moisture present in the in honey.
BABY'S BOTTLE - Four teaspoons of honey to a baby's bottle of water is
an excellent pacifier and multivitamin additive. If the baby's motions
are too liquid, then reduce the honey by half a teaspoon; if too solid
increase by half a teaspoon. (Caution: Don't give raw honey to babies
under 1 year old; it's just too rich.) For teething, honey rubbed on a
baby's gums is also a mild sedative and anesthetic.
OSTEOPOROSIS – Research has shown that a teaspoon of honey per day aids
calcium utilization and prevents osteoporosis – probably not a bad idea
for anyone over 50.
LONGEVITY - The most long-lived people in the world are all regular
users of honey. An interesting fact, yet to be explained, is that
beekeepers suffer less from cancer and arthritis than any other
occupational group worldwide.
MIGRAINE - Use a dessert spoon of honey dissolved in half a glass of
warm water. Sip at the start of a migraine attack, and, if necessary,
repeat after another 20 minutes.
COUGH MIXTURE – Combine 6 ounces (170 grams) liquid honey, 2 ounces (55
grams) glycerin and the juice of two lemons. Mix well. Bottle and cork
firmly, and use as required.
Raw honey may become granulated, as some does after a week and another
maybe only after several years. If the granulations bother you, simply
place the honey into a pan of hot water (not boiling) and let it stand
until becoming liquid again.
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: "Easter
and Springtime Celebration Recipes"
Easter Sunday falls on April 24,
2011. We're looking for recipes to
prepare a festive meal for Easter and other Springtime meals. We would
love recipes using fresh ingredients, garden favorites, as well as
fresh fruits and herbs. We will be posting this special issue in plenty
of time for Easter and all of your Spring celebrations with family and
friends! 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
"Easter and Springtime Celebration 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 March. 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: "Easter
and Springtime Celebration 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 "Easter and
Springtime Celebration Recipes" has a deadline of
March 31, 2011,
and will be posted on April 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Easter
and Springtime Celebration Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Real Teachers
~Shared by Johnny,
LA
Real teachers buy Excedrin and Advil in bulk at Sam's.
Real teachers will eat anything left in the teacher's lounge.
Real teachers grade papers in the car, during commercials, in faculty
meetings, in the bathroom, and at the end of nine weeks have even been
seen grading in church.
Real teachers cheer when they hear that April 1st does not fall on a
school day.
Real teachers can't walk past a crowd of kids without straightening up
the line.
Real teachers never sit down without first checking the seat of the
chair.
Real teachers have disjointed necks from writing on boards without
turning around.
Real teachers are written up in medical journals for the size and
elasticity of their bladders.
Real teachers wear glasses from trying to read the fine print in the
teacher's manuals.
Real teachers have been timed gulping down lunch in 2 minutes 18
seconds. Master teachers can eat faster than that.
Real teachers can predict exactly which parents show up at open house.
Real teachers understand the importance of making sure every kid gets a
Valentine.
Real teachers never teach the conjugations of "lie" and "lay" to eighth
graders.
(From Maggie...
Real Teachers NEVER
lie about an illness to go on strike!!!)
Grocery Math
In a grocery store a cashier held up a small dairy carton and yelled to
a co-worker, "How much is half-and-half?"
Without a moment's hesitation the other cashier replied, "One."
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:
OVEN-BAKED MINI
REUBENS
~Shared by Larry
J., Spring Hill, TN
Ingredients:
12 ounces thinly sliced deli corned beef
1 (10-ounce) can shredded sauerkraut, well drained
1 (6-ounce) package shredded Swiss cheese
1/3 cup Thousand Island dressing
1 (16-ounce) loaf party rye bread
Cooking spray
Procedure:
Preheat oven to 375 degrees.
Chop corned beef. Stir in drained sauerkraut, Swiss cheese and Thousand
Island dressing to make a spread.
Coat a baking sheet lightly with cooking spray; arrange half of bread
slices on sheet, spread with corned beef-sauerkraut mixture, and top
with remaining bread.
Spray a second baking sheet with cooking spray; place, coated side
down, on top of sandwiches.
Bake for 8-10 minutes, or until bread is golden and cheese melts.
Source: Kristen
Winston Catering and Tennessee Home and Farm Magazine
PINEAPPLE CHICKEN
BAKE
~Shared by Luanne,
FL
Every now and then I buy a rotisserie chicken and this is what I do
with the left-overs.
2 cups diced cooked chicken
1 can cream of mushroom soup
1 can (8 ounces) pineapple chunks
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon soy sauce
1 cup sliced celery
2 tablespoons chopped green onions
1 can (3 ounces) chow mein noodles, divided
1/2 cup of chopped onions are optional
Directions:
Combine all ingredients except the chow mein noodles. Gently stir in 1
cup of the noodles. Spoon into a greased 8-inch square baking dish.
Sprinkle with remaining noodles. Bake at 350° for 45 to 55 minutes,
until hot and bubbly.
CHICKEN BREAST
STUFFED WITH OYSTER
DRESSING
~Shared by Johnny,
LA
Makes 4 servings
2 teaspoons salt
2 teaspoons white pepper
4 (7-ounce) boneless chicken breasts
3 slices stale bread
½ cup water
1 pint oysters in liquid
½ stick margarine
1 teaspoon chopped onions
½ cup chopped celery
¼ teaspoon cayenne pepper
1 teaspoon chopped garlic
1 teaspoon chopped parsley
½ teaspoon whole thyme leaves
1 cup sliced mushrooms
1 cup white wine
½ cup chopped onions
Mix 1 teaspoon of the salt with the white pepper. Lay chicken breasts
skin side down. Sprinkle with salt and white pepper mixture. Put in
refrigerator to chill a little.
Place stale bread in bowl. Pour water over bread. Drain oysters and
pour oyster liquor over bread. Let bread soak well.
Heat margarine in saucepot. Add onions and celery; stir. Cook until
onions are clear. Squeeze liquid from bread. Add bread to onion
mixture. Stir well, breaking up any large pieces of bread. Chop oysters
(not too small). Add oysters, cayenne, garlic, parsley and thyme with
the remaining salt. Stir mixture well. Cook 15 minutes. Let cool. If
dressing is too soft, tighten mixture with a little more bread crumbs.
Place mound of dressing in the middle of each chicken breast. Fold all
sides of breast over stuffing and secure with skewers. Put in pan
skewer-side-up and cover pan with foil. Bake at 350 degrees for 40
minutes. Remove foil and turn breasts over, skin side up. Let chicken
brown a little.
Pour mushrooms over chicken. Add wine, stirring well with mushrooms
around chicken. Cook another 10 minutes.
Source: Creole Cooking With Mrs Leah Chase
CINNA-SPIN COOKIES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2
teaspoon cinnamon. Stir in butter and egg until soft dough forms.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about
5 inches long. Using floured fingers, shape 1 tablespoon of dough into
a rope 5 inches long. Press one side of dough rope into cinnamon.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side
facing center, into cinnamon-roll shape. Press end of rope into roll to
seal. Repeat with remaining dough. Place cookies 2 inches apart on
cookie sheets.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 1
minute; remove from cookie sheets to cooling rack. Cool completely,
about 15 minutes.
In small bowl, mix glaze ingredients until smooth. Drizzle over
cookies.
BAKED SWEET ONION DIP
~Shared by Marilyn,
Canton, OH
1 (8 oz) package cream cheese (very softened)
1 cup mayonnaise
1 cup freshly grated Parmesan cheese
1 cup diced or chopped sweet onion. (You choose your size)
1 Tbsp. fresh cracked black pepper
Crusty bread or crackers
Preheat oven to 350 degrees.
In bowl, place softened cream cheese (like spreadable butter) to allow
all ingredients to blend evenly together. (If your cream cheese needs
to soften more, place in microwave for a few seconds.)
Add mayo, parmesan cheese, onions and fresh cracked black pepper to
soft cream cheese till everything is mixed thoroughly.
Place mixture in ramekins or any oven safe dishes.
Bake slowly, for about 30-45 minutes for all ingredients to cook
together.
When the top crust is brown, almost burnt looking then the dip is ready.
The darker brown the crust of the dip becomes, the better the flavors
are cooked.
Serve with your favorite bread and crackers.
WHITE CHICKEN CHILI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 cups chopped cooked chicken breast
3 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese
Directions
1. Heat the oil in a large saucepan over medium-low heat. Slowly cook
and stir the onion until tender. Mix in the garlic, jalapeno, green
chile peppers, cumin, oregano and cayenne. Continue to cook and stir
the mixture until tender, about 3 minutes. Mix in the chicken broth,
chicken and white beans. Simmer 15 minutes, stirring occasionally.
2. Remove the mixture from heat. Slowly stir in the cheese until
melted. Serve warm.
CREAM OF POBLANO SOUP
~Shared by Linda
H., Rosharon, TX
2 tbsp butter
1 tbsp fresh chopped garlic
1 cup chopped red onions
1 cup chopped Poblano peppers (seeded)
1 cup chopped carrots
¼ cup chicken stock
1 tbsp black pepper
½ tbsp cumin
½ bunch cilantro, chopped
1 cup roasted corn
½ gallon water
½ lb butter (1 stick)
¾ cup flour
5 cups heavy whipping cream
In a large 6 qt kettle, sauté the first 10 ingredients for 5 minutes.
Add ½ gallon of water and warm to a simmer.
In a small pan, place 1/2 lb butter & ¾ cup flour, whisk together
to
make a roux. Cook slowly until think and bubbly. Slowly, add roux to
simmering mixture. Slowly (using your whisk), add the 5 cups of heavy
whipping cream. Simmer another 15 minutes. Yield: 3 quarts.
Origin: Chef Marc Bomser, Specs,
Houston, Texas
REFRIGERATED SWEET
CUCUMBER CHIPS
~Shared by Treva, NC
Sweet cucumber chips taste so fresh and complement any sandwich.
Makes 4 pint or 8 half-pint jars.
Prep Time: 20 minutes
Cook Time: 10 minutes
2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups distilled white vinegar (5% acidity)
2 cups sugar
1/4 cup McCormick® Onions, Minced
2 tablespoons non-iodized salt
1 tablespoon McCormick® Celery Seed
1 tablespoon McCormick® Mustard Seed
1 teaspoon McCormick® Turmeric, Ground
1. Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch
thick slices. Place cucumber slices into 4 hot sterilized pint or 8
half-pint canning jars.
2. Mix remaining ingredients in medium saucepan. Bring to boil on
medium-high heat, stirring to dissolve sugar and salt. Reduce heat to
low; simmer 5 minutes.
3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar
well. Cool. Cover with metal lids and screw on bands.
4. Refrigerate pickles. Shake jars once a day for 3 to 5 days to
redistribute seasonings and blend flavors. Store in refrigerator up to
2 months.
BROILED FILET OF
BLUEFISH WITH SESAME
SEEDS AND FRESH DILL
~Shared by Dorine
H., Newark, DE
3 lbs./1300g bluefish filet in one piece
Olive oil
1/4 cup/60ml sesame seeds
Fresh dill
4 lemons, halved
Brush both sides of the fish with olive oil and set it skin-side down
on a broiling pan. Squeeze the juice of one of the lemons over
the fish and sprinkle on the seeds. Broil until it flakes with a
fork; time depends on the thickness of the filet.
To serve, place on a large platter. On one side, arrange plenty
of sprigs of dill and the other three lemons, halved
horizontally. On the other side, arrange the chard.
ST. JAMES THE MAJOR
BROWNIES
~Shared by Johnny,
LA
Makes 10 dozen
2 pounds butter
3 1/2 pounds sugar (7 cups)
12 eggs
1 pound, 6 ounces, all-purpose flour (6 cups)
2 teaspoons salt
2 cups pecans (or more if you like)
5 1/2 ounces cocoa (1 cup)
1 1/2 teaspoons vanilla
Preheat oven to 350 degrees. Grease and flour five 13-by-9-inch pans.
Cream together butter and sugar. Beat well until very light and creamy.
Add eggs and continue to cream until well-mixed. Mix flour, cocoa and
salt. Add to creamed mixture. Set mixer on low speed and mix
thoroughly. Do not overbeat the mixture after the flour has been added.
Fold in pecans and vanilla. Pour into greased and floured pans. Bake at
350 degrees until done, about 30 minutes.
STICKY CHICKEN
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
16 boneless skinless chicken thighs (about 3 lbs.)
Sauce:
1/2 C. your favorite bbq sauce
1/4 C. reduced sodium soy sauce
1/4 C. red wine vinegar
1/4 C. liquid honey or maple syrup
1 T. chili powder
1 T. Dijon mustard
1 T. grated gingerroot
2 t. minced garlic
1 t. ground cumin
1 T. cornstarch
Preheat oven to 400. Spray a 9x13 baking pan with cooking
spray. Arrange chicken thighs in pan in a single layer.
Whisk together all sauce ingredients in a medium bowl. Pour
evenly over chicken. Turn pieces to coat both sides with
sauce. Bake uncovered for about 40 minutes or until the chicken
is no longer pink in the center.
Remove chicken from pan and keep warm. Carefully pour sauce from
pan into a small pot. Bring to a boil over medium-high
heat. Combine cornstarch with an equal amount of water and mix
until smooth. Add to sauce. Cook until sauce is bubbly and
has thickened, about 1 minute. Serve hot chicken with extra sauce
on top.
STRAWBERRY ICE CREAM
~Shared by Marilyn,
Canton, OH
3 cans strawberry soda
1 lb. strawberries, fresh or frozen
1 can Eagle Brand condensed milk, NOT evaporated
1 medium Cool Whip
Mix ingredients and freeze.
Yield - Makes 1 gallon ice cream.
ORANGE APRICOT RING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1 15 oz apricot halves
2 3oz pkg orange jello
1 6oz can frozen orange juice
1 cup cold water
Drain apricots, reserving syrup. Puree apricots in blender. Add enough
water to reserved syrup to make 1 1/2 cups. Combine reserved syrup,
jello and dash of salt; heat to boiling, stirring to dissolve jello.
Remove from heat. Add frozen orange juice stirring until melted. Stir
in apricot puree and 1 cup of cold water. Pour into a 5 cup mold and
chill until firm.
CHICKPEAS WITH
SPINACH
~Shared by Linda
H., Rosharon, TX
Serves: 4
3 tbsp olive oil
1 thick slice of crusty white bread, torn into small pieces
1 lb, 10 oz (750 g) leaf spinach
one 15 oz (240 g) can chickpeas, drained and rinsed
2 garlic cloves, finely chopped
1 tsp sweet paprika
1 tsp ground cumin salt and freshly ground black pepper
1 tbsp sherry vinegar
Heat 2 tbsp of the oil in a frying pan over medium-high heat. Add the
torn bread and fry, stirring occasionally, until crisp. Transfer to
paper towels to drain.
Remove any thick stems from the spinach. Wash the spinach well and
shake off any excess water. Put the spinach in a large saucepan and
cook over low heat, stirring often until it has wilted. Drain in a
colander and cool. A handful at a time, squeeze out as much liquid as
possible. Transfer to a chopping board and chop coarsely.
Heat the remaining oil in the frying pan over medium-high heat. Add the
spinach and cook, stirring often, about 3 minutes, until warmed
through. Stir in the chickpeas, paprika, and cumin and season with salt
and pepper. Crumble the fried bread and stir in.
Add the vinegar and 2 tbsp water and cook, stirring often, about 5
minutes, until the chickpeas are hot. Serve immediately.
Source: http://www.ivillage.com
FRANGO CHOCOLATE
MINTS
~Shared by Treva, NC
2 cups semi-sweet chocolate chips
1/2 cup butter
1 and 1/8 cup powdered sugar
2 eggs
1 tsp. Vanilla
2 tsp. Peppermint extract
Melt chips in a double boiler to melt and while cooling beat butter and
sugar together. Beat in the eggs and vanilla. Beat in the cooled
chocolate and peppermint. The longer you beat the fluffier the mints
will be. Drop by half teaspoons on to wax paper or use a pastry bag for
fancy mints. Keep refrigerated.
BUTTERED PECAN
PATTIES CANDY
~Shared by Barb C.,
Chula Vista, CA
2 Cup white sugar
1 Cup light brown sugar
Few grains of salt
2/3 Cup white Karo
1 Cup half and half
Cook until firm ball stage. Stir occasionally. Remove from burner and
add 2/3 stick of butter. Let cool until you can hold hand on bottom of
pan.
Add
1-1/2 Cup chopped pecans
1 teaspoon vanilla
Beat until it will shape and drop by teaspoon on waxed paper.
Makes 60-65 patties.
SUE'S SALISBURY STEAK
~Shared by Johnny,
LA
1 1/2 lbs. ground beef
1/2 C. minced onion
1 clove garlic minced
1 1/2 T. butter
Saute onions and garlic in butter until translucent and set aside. Mix
beef in bowl with:
2 eggs
4 oz. bread crumbs
2 T. fresh chopped parsley
Add cooled onion mixture.
Form mixture into 6 patties and saute in pan with 1 T. butter until
golden brown on both sides. Set aside in a casserole dish. Patties
should still be pink inside.
Add 1 lb. sliced mushrooms to pan and quickly saute about 4 minutes.
Set aside.
Melt 2 T. butter in pan and add 3 T. flour. Cook 1 minute and whisk in
1 1/2 C. beef broth. Add mushrooms and pour over patties in casserole.
Bake at 350°F. for 30 minutes.
Serves 6
APPLE CHEESE QUICK
BREAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1/2 cup butter, softened
1/3 cup white sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Granny Smith apples - peeled, cored and shredded
4 ounces Swiss cheese, shredded
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5
inch loaf pan.
In a large bowl, cream together the butter and sugar until light and
fluffy. Beat in the honey and eggs. In a separate bowl, sift together
the whole wheat flour, all-purpose flour, baking powder, soda and salt.
Add the flour mixture to the butter and egg mixture; mix until
combined. Fold in the apple, cheese and walnuts. Spoon batter into
prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a
toothpick inserted into the center of the loaf comes out clean. Turn
the loaf out onto a wire rack and let cool completely.
CREAM CHEESE CHICKEN
CROCKPOT
~Shared by Marilyn,
Canton, OH
3 to 3 1/2 pounds chicken parts
2 Tbsp. melted butter
salt and pepper, to taste
2 Tbsp. dry Italian salad dressing
1 can (10 3/4 oz) cream of mushroom soup
8 ounces cream cheese, cut into cubes
1/2 cup dry white wine
1 Tbsp. chopped onion
Brush chicken with butter and sprinkle with salt and pepper. Place in a
slow cooked and sprinkle dry dressing mix over all. Cover and cook on
low for 6 to 7 hours.
About 45 minutes before done, mix soup, cream cheese, wine, and onion
in a small saucepan. Cook until bubbly and smooth. Pour over the
chicken and cover and cook 30 to 45 minutes longer. Serve chicken with
sauce.
Yield - Serves 4 to 6.
POTATO CANDY
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 cup butter, softened
1/2 (8 oz) pkg cream cheese
1 tsp vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 Tbsp ground cinnamon
In a medium bowl, beat the butter and cream cheese together until
smooth. Add the vanilla and confectioners' sugar; beat until smooth.
Using your hands if necessary, mix in the coconut. Roll into balls or
potato shapes, and roll in the cinnamon. Place onto a cookie sheet and
chill to set. If desired, roll potatoes in cinnamon again for darker
color.
AVOCADO MOUSSE WITH
LIME
~Shared by Linda
H., Rosharon, TX
2 large ripe avocados
grated zest of 1 lime
2 tbsp fresh lime juice
salt and freshly ground black pepper
2 tsp unflavored powdered gelatin
1 egg white (optional)
3 1/2 oz low-fat cream cheese, softened
Pit and peel the avocados and scoop the flesh into a blender or food
processor. Add the lime zest and juice, and process until really smooth.
Add the cream cheese and blend until completely combined. Season with
salt and pepper. Transfer to a bowl.
Sprinkle the gelatin over 2 tbsp of water in a small heatproof bowl.
Let stand about 5 minutes until the mixture looks spongy. Place the
bowl in a skillet of barely simmering water and stir constantly until
the gelatin dissolves.
Drizzle the dissolved gelatin over the avocado mixture, and stir well.
If using, beat the egg white until soft peaks form. Fold the egg white
into the avocado mixture.
Spoon into four 4oz (100ml) ramekins. Cover with plastic wrap and
refrigerate 2 hours, or until chilled and set. Serve chilled.
Source: http://www.ivillage.com
SOUTHERN BLACKBERRY
COBBLER
~Shared by Treva, NC
3 c. fresh blackberries or 2 (16 oz.) pkg. frozen blackberries, thawed
3/4 c. sugar
3 tbsp. all-purpose flour
1 1/2 c. water
1 tbsp. lemon juice
Crust (recipe follows)
2 tbsp. butter, melted
Ice cream, optional
Place berries in a lightly greased shallow 2 quart baking dish. Combine
sugar and flour; stir in water and lemon juice. Pour mixture over
berries and bake at 425 degrees for 15 minutes.
Place crust over hot berries; brush with butter. Bake at 425 degrees
for 20-30 minutes or until crust is golden brown. Serve warm with ice
cream, if desired. Yield: 6-8 servings.
Crust:
1 3/4 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
2-3 tbsp. sugar
1/4 c. shortening
1/4 c. plus 2 tbsp. whipping cream
1/4 c. plus 2 tbsp. buttermilk
Combine first 4 ingredients. Cut in shortening with pastry blender
until mixture resembles coarse meal; stir in whipping cream and
buttermilk. Knead dough 4-5 times; roll out on a lightly floured
surface. Cut dough to fit baking dish.
Yield: crust for 1 cobbler.
ROAST POTATOES
~Shared by Jim D.,
WA
Serves 4.
To roast more than two pounds of potatoes at once, use a second pan
rather than crowding the first. If your potatoes are small, like new
potatoes, cut them in halves instead of wedges and turn them cut-side
up during the final ten minutes of roasting.
Ingredients
2 pounds Red Bliss potatoes or other low-starch potatoes, scrubbed
clean, dried, halved, and cut into 3/4-inch wedges
3 tablespoons extra-virgin olive oil Instructions
1. Adjust oven rack to middle position and heat oven to 425 degrees.
Toss potatoes and olive oil in medium bowl to coat; season generously
with salt and pepper and toss again to blend.
2. Place potatoes flesh side down, in a single layer, on shallow
roasting pan; cover tightly with aluminum foil and cook about 20
minutes. Remove foil; roast until side of potato touching pan is crusty
golden brown, about 15 minutes more. Remove pan from oven and carefully
turn potatoes over using metal spatula. (Press spatula against metal as
it slides under potatoes to protect crusts.) Return pan to oven and
roast until side of potato now touching pan is crusty golden brown and
skins have raisin-like wrinkles, 5 to 10 minutes more. Remove from
oven, transfer potatoes to serving dish (again, using metal spatula and
extra care not to rip crusts), and serve warm.
Source: America's Test Kitchen
APPLE MUFFINS
~Shared by Mary H.,
Montreal, Canada
3 eggs
1 1/2 cups sugar
1 cup oil
1 teaspoon vanilla
2 cups flour
1 cup oatmeal
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups peeled, cored, finely chopped apples
Preheat oven to 350 degrees F. Beat first 4 ingredients together
until foamy. Mix dry ingredients, then add to the first mixture,
mixing well. Stir in chopped apples; mix until well
blended. Spoon mixture into paper-lined muffin tins. Bake
for 20 - 25 minutes.
Makes 18 - 22 muffins.
CRAWFISH RICE
CASSEROLE
~Shared by Johnny,
LA
Makes 4 to 6 servings
1 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 tablespoons butter
1 pound crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 tablespoon Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish
In a large skillet, saute onion, bell pepper, celery and garlic in
butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes
and Creole seasoning. Simmer 5-10 minutes. Remove from heat.
In a large bowl combine rice, mushroom soup and corn. Stir together
well. Then stir in crawfish/tomato mixture. Transfer to a lightly
greased casserole dish. Cover with foil and bake 20-30 minutes at 350
degrees. Uncover and top with cheese, and sprinkle with paprika for
color. Bake, uncovered, for another 5-10 minutes, until bubbly and
cheese has melted.
FLUFFY CHEESECAKE
DESSERT
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
4 cups miniature marshmallows
1/3 cup orange juice
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping, thawed
2 1/2 cups crushed vanilla wafers
1/2 cup butter or margarine, melted
In a large microwave-safe bowl, combine marshmallows and orange juice.
Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth.
In a mixing bowl, beat cream cheese. Add marshmallow mixture; beat just
until smooth. Fold in whipped topping.
Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press
remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. pan. Spoon
cream cheese filling over crust. Sprinkle with reserved crumbs. Cover
and refrigerate for 1 hour or until set. Store in the refrigerator.
WARM CHOCOLATE
BROWNIE CAKE WITH
WALNUTS AND CREAM
~Shared by Marilyn,
Canton, OH
1 1/2 cups flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
12 Tbsp. unsalted butter
2 cups sugar
4 eggs
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup
muffin tin.
In a large bowl sift together the flour, cocoa powder, baking powder
and salt.
In a mixer with a whip attachment, cream the butter. Add the sugar and
blend well.
Add the eggs and vanilla, blending well.
Add the dry ingredients and mix on low just until incorporated.
Scoop into muffin tins and spread to cover the bottom.
Sauce:
2 cups walnuts
1 3/4 cups packed brown sugar
3/4 cup cocoa powder
3 cups water
Whipped cream, for garnish
Whisk together the ingredients. Pour over and divide among the brownie
batter filled muffin tins.
Bake for 20 to 25 minutes until set. Serve at room temperature topped
with whipped cream.
Yield - 12 muffins
Source: Courtesy Gale Gand
CHERRY TOMATO CORN
SALAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber
In a jar with a tight-fitting lid, combine the basil, oil, lime juice,
sugar, salt and pepper; shake well.
In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with
dressing and toss to coat. Refrigerate until serving. Makes 6 servings.
TIRAMISU BUNDT CAKE
~Shared by Linda
H., Rosharon, TX
1 box white cake mix
1 pint coffee ice cream, melted
3 eggs
12 oz container whipped vanilla frosting
1 tsp instant coffee granules dissolved in 1 tbs water
Cinnamon and cocoa for dusting (optional)
Heat oven to 350 degrees. Coat a 10 cup bundt pan with nonstick spray.
In a bowl, beat cake mix, ice cream and eggs 1 min. Then beat 2 more
min. Scrape into pan. Bake 40 min. or until done. Cool in pan 20 min.
Invert onto wire rack to cool completely. In bowl, beat together
frosting and coffee mixture. Place cake on stand and spread with
frosting. Refrigerate until ready to serve. Dust with cinnamon sugar
and/or cocoa, if desired, then serve.
Source: www.aliciasrecipes.com/
SWEET POTATO LATKES
~Shared by Treva, NC
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying
1. Place sweet potatoes in a colander. Place a cheesecloth over the
potatoes, and squeeze the potatoes to release as much liquid as
possible. Let the potatoes sit to release more liquid, then squeeze
again.
2. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour,
cloves and cinnamon; mix well.
3. Heat oil in large heavy skillet to 375 degrees F (190 degrees C).
4. Form mixture into pancake size cakes, and fry in hot oil. Flip cakes
after 2 to 3 minutes (when bottom is browned) and brown other side.
Drain on paper towels, and serve piping hot!
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DIET CHOCOLATE CAKE
~Shared by Linda
H., Rosharon, TX
8 servings.
1 pkg - Chocolate cake mix
1 can diet cola - Pepsi is better
Mix together and bake as directed on box. Frost with Cool Whip.
STIR-FRIED CHICKEN
SALAD
~Shared by Treva, NC
The pan sauce in this dish doubles as a piquant vinaigrette for the
salad. Serve with crunchy breadsticks, if you wish.
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)
Combine first 6 ingredients in a medium bowl. Add chicken to broth
mixture, stirring to coat. Let stand 3 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Drain
chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or
until done, stirring frequently. Stir in the reserved marinade. Reduce
heat; cook 1 minute or until slightly thickened. Remove pan from heat.
Combine greens and basil in a large bowl. Add chicken mixture, tossing
to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each
serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve
immediately. Serve with lime wedges, if desired.
Yield: 4 servings
CALORIES 214 (30% from fat); FAT 7.2g IRON 2mg; CHOLESTEROL 66mg;
CALCIUM 60mg; CARBOHYDRATE 8g; SODIUM 594mg; PROTEIN 29.1g; FIBER 2g
Source: Cooking Light, MAY 2006
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BROILED FISH DIJON
~Shared by Doe,
Oliver, B.C., Canada
A bold blend of garlic & mustard complements the rich flavor of
swordfish. Broiling makes this dish especially quick & easy, you
can be out of the kitchen & in the dining room in under half an
hour.
6 swordfish steaks, cut about 1" thick, 5-6 oz- 170g each
1 1/2 lbs small zucchini- about 6, cut lengthwise into halves
1/4 c lemon juice
2 tbsp Dijon
2 garlic, minced
Paprika
2 tbsp drained capers
Rinse fish & pat dry. Then arrange fish & zucchini, cut side
up, in a single layer on an oiled rack in a lg broiler pan. Drizzle
with lemon juice. Broil 4-6 inches below heat for 5 mins. Meanwhile, in
a small bowl, stir together mustard & garlic.
Turn fish over, spread with mustard mix. Continue to broil til zucchini
is lightly browned & fish is just opaque, but still moist in
thickest part, cut to test, about 5 more mins. Sprinkle fish &
zucchini with paprika & capers.
Exchanges
0 starch 0 fruit 0 milk 0 other carbs/sugar 3/4 vegetable 3
3/4 very lean meat/protein 1 fat
192 calories- 28% from fat, 6g total fat 2g sat fat 54mg
chol 324 sodium 4g carbs 0.6g fiber 29g
protein 25mg calcium 2 mg iron
WHITE BEANS AND
SPINACH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 1/2 cup diced onions
- 3 cloves garlic, peeled and sliced thinly
- 1 cup sliced cremini mushrooms
- 1/4 cup white wine
- 1 tablespoon Dijon mustard
- Half a 10-ounce bag of triple-washed spinach
- 1 can (15 ounces) white beans (like Navy, cannellini, or Great
Northern), rinsed and drained
- 2 tablespoons fresh minced oregano
- Salt and pepper
DIRECTIONS
Heat the olive oil in a skillet over medium-high heat. Add the onions
and saute until translucent. Add the garlic and mushrooms. Cook until
just fragrant. Add the white wine and mustard. Scrape up any browned
bits that may be stuck to the skillet.
Add the spinach and cover. Steam the spinach for 3 to 4 minutes, or
until wilted but still bright green.
Add the white beans. Continue to cook until heated through. Add the
oregano and salt and pepper to taste. Adjust seasonings as necessary.
Nutritional Information Per Serving (1/4 of recipe): Calories: 122,
Fat: 4 g, Cholesterol: 0 mg, Sodium: 385 mg, Carbohydrate: 18 g,
Protein: 5 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Very Lean Meat, 1 Fat
Source: Diabetes
Cookbook for Dummies
PARTY TENDERLOIN
~Shared by Mary S.,
Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 pounds beef tenderloin, trimmed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F. Coat a large, rimmed baking sheet
with nonstick cooking spray and place the tenderloin on the baking
sheet.
In a small bowl, combine the remaining ingredients and rub over the
beef.
Cook for 35 to 40 minutes for medium-rare, or until desired doneness
beyond that.
Remove the beef to a cutting board and slice across the grain into
3/4-inch slices.
Nutritional Information Per Serving (1 slice): Calories: 152, Fat: 7 g,
Cholesterol: 60 mg, Sodium: 191 mg, Carbohydrate: 0 g, Dietary Fiber: 0
g, Sugars: 0 g, Protein: 20 g
Diabetic Exchanges: 3 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
GARLIC-ROASTED PORK
WITH TARRAGON SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound pork tenderloin
- 2 garlic cloves, peeled and halved
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- Paprika
- 1/2 cup plain fat-free yogurt
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons dried tarragon leaves
- 2 teaspoons extra virgin olive oil
DIRECTIONS
Preheat oven to 425 degrees F.
Place pork on a baking sheet. Cut four 1/2-inch slits in pork and place
a garlic half in each slit. Sprinkle evenly with 1/4 teaspoon of the
salt, pepper, and paprika.
Bake 22-24 minutes or until just barely pink in the center. When pork
is cooked, place on cutting board and let stand 3 minutes before thinly
slicing on the diagonal.
Just before pork is done, combine remaining ingredients except oil in a
small saucepan. Cook 2-3 minutes over medium heat or until just heated
through. Do not bring mixture to a boil.
Remove from heat, stir in oil, and serve alongside pork for dipping.
Nutritional Information Per Serving (1/4 of recipe): Calories: 181,
Fat: 7 g, Cholesterol: 2 g, Sodium: 455 mg, Carbohydrate: 4 g, Dietary
Fiber: 0 g, Sugars: 3 g, Protein: 26 g
Diabetic Exchanges: 3 Lean Meat
Source: Quick
and Easy Low Carb Cooking for People with Diabetes by Nancy Hughes
TUNA DIJON BROCHETTES
~Shared by Mary S.,
Nashville, TN
Yield: 1 serving
INGREDIENTS
- 8 ounces tuna, cut into 6 equal chunks
- 1 tablespoons Dijon mustard
- 4 mushrooms
- 4 squares red pepper, 1 inch each
- 4 slices zucchini, 1/4-inch thick
- 4 chunks fresh, peeled pineapple, 1 inch each
- 4 medium cherry tomatoes
- Salt and pepper
- Nonstick cooking spray
DIRECTIONS
Preheat the broiler. In a bowl, coat the tuna chunks with the mustard.
Skewer the tuna, mushrooms, peppers, zucchini, pineapple, and cherry
tomatoes, alternating each item twice, beginning and ending with a tuna
chunk.
Sprinkle each skewer with salt and pepper to taste. Coat a baking sheet
with the cooking spray and place the skewers on the baking sheet. Broil
for 6 to 8 minutes.
Nutritional Information Per Serving (1 serving): Calories: 351, Fat: 4
g, Cholesterol: 98 mg, Sodium: 762 mg, Carbohydrate: 23 g, Protein: 56 g
Diabetic Exchanges: 2 Vegetable, 7 Very Lean Meat, 1/2 Fruit
Source: Diabetes
Cookbook for Dummies
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TROPICAL PORK CHOPS FOR TWO
~Shared by Maggie,
TX
1 firm banana
2 tsps. vegetable oil, divided use
2 lean pork chops, 1/2 inch thick
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsps. raspberry jelly or honey
2 tsps. prepared mustard
1/2 cup water
Cut banana in half crosswise, then lengthwise into 4 pieces.
Cook bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add
1/2 tsp. additional oil. Remove browned bananas to a warm plate.
Rub pork chops with garlic. Sprinkle with ginger.
Add remaining oil to skillet. Brown chops on both sides. Remove chops
to warm platter.
Melt jelly or honey in skillet; add mustard and water. Stir to blend.
Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10
minutes or until cooked thoroughly.
Remove chops to dinner plates; top with bananas. Spoon remaining sauce
from skillet over pork chops.
Serve with green and yellow beans. Garnish with raspberries and thyme,
if desired. Serves 2.
MONTEREY CHICKEN ROLL
~Shared by Maggie,
TX
For a intimate dinner for two, but easily adaptable for more. Get out
the boneless chicken breasts, here's another quick and yummy chicken
roll. This one is stuffed with Jalapino jack cheese. Oven baked. Makes
2 servings.
1 boneless chicken breast 1
salt and pepper
1/2 oz jalapeno jack cheese 20 g
1 tbsp flour 15 mL
1 beaten egg 1
2 tbsp Italian bread crumbs 25 mL
2 tbsp white wine 25 ml
1 tbsp softened butter 15 mL
1 tsp dried parsley 5 mL
1/8 tsp dried oregano crushed .5 mL
Preheat oven 350°F [180°C].
Pound chicken 1/8 thick. Sprinkle with salt & pepper. Place piece
of cheese (1"x1/2"1/2") [2.5x1.5x1.5 cm] in center. Fold in sides, roll
up. Skewer closed. Roll in flour, egg then crumbs to coat. Bake in
shallow dish for 30 min. Meanwhile, for sauce, in microwave dish
combine wine, butter, parsley and oregano. Cook only till butter is
melted. After chicken has cooked for 20 min. Pour sauce over chicken
and continue to cook.
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FAMILY MANICOTTI
Cheesy lasagna rolls with a tomato sauce and cheese topping will become
one of your family favorites too!
Ingredients:
8 oz lasagna noodles, cooked, drained and rinsed. Lay flat on towel to
dry.
Sauce:
1 large jar Prego spaghetti sauce, any flavor
1 tsp fresh basil
1 tsp oregano
1/8 cup sugar
1/8 tsp garlic salt
Cheese mixture:
1 lb ricotta
4 cups shredded mozzarella, reserve half for topping
3/4 cup parmesan cheese, grated, reserve 1/4 cup for topping
1 egg slightly beaten with fork
1/2 cup Italian bread crumbs
1/8 cup fresh chopped parsley, or 1 tsp dried parsley
Directions:
Stir together sauce ingredients and set aside. Spoon 1/4 sauce on
bottom of 9x13 baking pan. Cut lasagna noodles in half to make 2 four
inch pieces of each. Combine cheese mixture in medium size bowl and mix
together well. Spoon onto one end of noodle, 1 heaping tbsp of cheese
mixture. Roll up, starting at cheese end, and place on sauce in pan,
seam side down. Repeat until you are out of cheese. Pour remaining
sauce evenly over the manicotti. Top with remaining 1/4 cup parmesan
and the remaining mozzarella. Cover with foil. May store in
refrigerator until baking time. Bake, with foil on for 20 minutes, at
375 degrees. Remove foil and bake for another 15 minutes. Bake an
additional 5 minutes with foil on if it was made ahead and stored in
refrigerator.
Number of Servings: 6
Source: Better Homes & Gardens
EAST CROCKPOT
MEXICAN CHICKEN
2 cups white cooked chicken meat, diced
12 corn tortillas
1 can low-fat cream of mushroom soup, condensed
1 can low-fat cream of chicken soup, condensed
1/2 cup chicken broth
1 small onion, chopped
4 ounces green chilies, chopped
1 small can chili with beans
1/2 pound cheddar cheese, grated
Cut chicken into cubes and cook thoroughly. Place chicken in the bottom
of the crockpot.
Cut corn tortillas into small strips and place over the cooked chicken
in the crockpot.
Mix together in a large bowl, all the soups, broth, onion, chilies, and
chili. Pour over the top of the chicken and tortilla strips.
Top everything with shredded cheese and cover. Set crockpot to low for
2-3 hours.
Serve as is, with warm flour tortillas or with tortilla chips.
CHEDDAR-ONION MASHED
POTATO BAKE
3 C. mashed potatoes
1 C. sour cream
1/4 C. milk
1/4 t. garlic powder
1 1/3 C. French's fried onions
1 C. shredded cheddar cheese
Combine the first 4 ingredients. Spoon 1/2 of the mixture into a
buttered 2 quart casserole. Sprinkle with 2/3 C. of the fried onions
and 1/2 of the cheese. Top with the remaining potato mixture. Bake for
30 minutes at 350°F. Top with remaining fried onions and cheese. Bake 5
minutes or until onions are golden.
CHICKEN TETRAZZINI
2 cups cooked chicken
4 oz mushrooms, chopped
1 Tbl minced dried onions
1/4 tsp tabasco
1/4 tsp marjoram
1 can cream of chicken soup
1 can evaporaed milk
8 oz spaghetti, broken into pieces, cooked and cooled
4 oz grated cheddar cheese
1/2 cup parmesan cheese
Combine first seven ingredients and mix well. Divide spaghetti into 3
equal parts. Cover bottom of a greased 9x13" baking dish with layers of
a third of the spaghetti, half the turkey mixture and half the cheddar
cheese. Repeat, ending with a layer of spaghetti. Sprinkle with
parmesan cheese. Bake for 30 minutes at 400* or until hot and bubbly.
Cool for 10 minutes before serving. Can be made in advance and frozen.
Thaw before baking.
CROCK POT HOT DIP
Ingredients:
1 pound Italian Sausage - hot
1 pounds velveeta - Mexican type - hot
1 can rotel tomatoes (drained)
1 jar pace picante sauce - hot
1 jalapeno pepper - finely diced
Directions:
1. Brown sausage and drain along with jalapeno pepper.
2. Add to slow cooker/Crock Pot with other ingredients and simmer on
low for 1 hour or more until melted and blended.
3. Serve with tortilla strips or chips, large Fritos corn chips, or
even lightly toasted and cubed sourdough bread.
ROMAN SUMMER SALAD
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Cook the balsamic vinegar in a small saucepan over low heat until
thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to
cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper,
and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4-inch thick rounds and place,
slightly overlapping, on a serving plate. Spoon the olive and parsley
mixture over the tomatoes. Drizzle the reduced balsamic over the salad
and serve.
LEMON MUFFINS
I took my favorite parts of a few recipes and came up with this. I love
lemon and these muffins are very good. I like adding a teaspoon or so
of poppy seeds when adding the liquid ingredients, too!
4 egg yolks
1 cup butter (at room temperature)
1 cup granulated sugar
1/2 cup lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, stiffly beaten
Glaze:
3/4 cup confectioners' sugar
1/3 cup lemon juice
Preheat oven to 375 degrees F.
Beat together the egg yolks, butter, sugar and lemon juice in a food
processor using a plastic blade. Put the flour, baking powder, salt and
lemon rind into a large mixing bowl. Beat in the liquid ingredients,
then fold in the egg whites.
Fill lightly greased muffin tins to 3/4 full and bake for 20 minutes or
until muffins test done when a wooden pick inserted in the center comes
out clean. Cool in pans for 5 minutes before removing to wire racks.
Combine glaze ingredients; drizzle over muffins.
Makes approximately 2 dozen muffins.
ENCHILADAS VERDES
I love the flavors and textures in this delicious recipe. It's special
enough to serve to company.
(Great recipe for
busy - or just
plain lazy - cooks. Uses lots of ready-made and easy-to-use
ingredients. ~Maggie)
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 75 minutes
Ingredients:
2 (9 oz.) pkg. frozen cooked chicken breast strips, thawed
2 Tbsp. olive oil
2 onion, chopped
3 cloves garlic, minced
8 oz. pkg. cream cheese, softened
1/2 cup heavy cream
1 cup questo blanco (white Mexican cheese) or Monterey Jack cheese
2 (10 oz.) cans tomatilloes, drained
12 oz. bottle green chili sauce
4 oz. can chopped green chilies or jalapeno peppers
3 Tbsp. chopped fresh cilantro
1 cup heavy cream
12 corn tortillas
1-1/2 cups grated Parmesan cheese
Preparation:
Shred chicken and set aside. Heat oil in heavy skillet and saute onions
and garlic until softened.
Beat cream cheese until smooth and add heavy cream. Mix well. Stir in
chicken, onions, and garlic. Add crumbled cheese and set aside.
In food processor bowl or blender, place tomatillos and chili sauce.
Puree or blend until smooth. Add green chilies, chopped cilantro, and 1
cup heavy cream. Soften tortillas in microwave on high heat for 1-2
minutes. Fill tortillas with cream cheese/chicken mixture, roll up, and
place in 9x13" glass baking dish. Pour tomatillo/chili sauce over
filled enchiladas and sprinkle with Parmesan cheese. Bake at 350
degrees for 20-30 minutes until bubbly and heated through. Serves 10.
Source: Linda Larsen, About.com
Guide
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A
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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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