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A
to Z
Recipes
March
30,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Lordy,
Lordy... I am loving the weather here in my neck of the woods. We've
got mild temps (upper 70's) during the day and cooler temps (mid-60's)
at night. I am off today and plan to be out running errands a while
today. Aside from that, I will be working on the theme issue to be
posted Sunday, as well as some household chores. How's that for a day
off from work?
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. (We may 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" and ends tomorrow. 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. I will
announce the next Monthly Theme
topic on Sunday.
We'll see you here again on Sunday, 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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"Freedom
is never more than one generation away from extinction."
~ Ronald Reagan
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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Honest
~Shared by Judy M.,
Montreal, Canada
A successful business man was growing old and knew it was time to
choose a successor to take over the business.
Instead of choosing one of his Directors or his children, he decided to
do something different. He called all the young executives in his
company together.
He said, "It is time for me to step down and choose the next CEO. I
have decided to choose one of you. "The young executives were Shocked,
but the boss continued. "I am going to give each one of you a SEED
today - one very special SEED. I want you to plant the seed, water it,
and come back here one year from today with what you have grown from
the seed I have given you. I will then judge the plants that you bring,
and the one I choose will be the next CEO."
One man, named Jim, was there that day and he, like the others,
received a seed. He went home and excitedly, told his wife the story.
She helped him get a pot, soil and compost and he planted the seed.
Everyday, he would water it and watch to see if it had grown. After
about three weeks, some of the other executives began to talk about
their seeds and the plants that were beginning to grow.
Jim kept checking his seed, but nothing ever grew.
Three weeks, four weeks, five weeks went by, still nothing.
By now, others were talking about their plants, but Jim didn't have a
plant and he felt like a failure.
Six months went by -- still nothing in Jim's pot. He just knew he had
killed his seed. Everyone else had trees and tall plants, but he had
nothing. Jim didn't say anything to his colleagues, however, he just
kept watering and fertilizing the soil - He so wanted the seed to grow.
A year finally went by and all the young executives of the company
brought their plants to the CEO for inspection.
Jim told his wife that he wasn't going to take an empty pot. But she
asked him to be honest about what happened. Jim felt sick to his
stomach, it was going to be the most embarrassing moment of his life,
but he knew his wife was right. He took his empty pot to the board
room. When Jim arrived, he was amazed at the variety of plants grown by
the other executives. They were beautiful -- in all shapes and sizes.
Jim put his empty pot on the floor and many of his colleagues laughed,
a few felt sorry for him!
When the CEO arrived, he surveyed the room and greeted his young
executives.
Jim just tried to hide in the back. "My, what great plants, trees and
flowers you have grown," said the CEO. "Today one of you will be
appointed the next CEO!"
All of a sudden, the CEO spotted Jim at the back of the room with his
empty pot. He ordered the Financial Director to bring him to the front.
Jim was terrified. He thought, "The CEO knows I'm a failure! Maybe he
will have me fired!"
When Jim got to the front, the CEO asked him what had happened to his
seed - Jim told him the story.
The CEO asked everyone to sit down except Jim. He looked at Jim, and
then announced to the young executives, "Behold your next Chief
Executive Officer!
His name is Jim!" Jim couldn't believe it. Jim couldn't even grow his
seed.
"How could he be the new CEO?" the others said.
Then the CEO said, "One year ago today, I gave everyone in this room a
seed. I told you to take the seed, plant it, water it, and bring it
back to me today. But I gave you all boiled seeds; they were dead - it
was not possible for them to grow.
All of you, except Jim, have brought me trees and plants and flowers.
When you found that the seed would not grow, you substituted another
seed for the one I gave you. Jim was the only one with the courage and
honesty to bring me a pot with my seed in it. Therefore, he is the one
who will be the new Chief Executive Officer!"
* If you plant honesty, you will reap trust
* If you plant goodness, you will reap friends
* If you plant humility, you will reap greatness
* If you plant perseverance, you will reap contentment
* If you plant consideration, you will reap perspective
* If you plant hard work, you will reap success
* If you plant forgiveness, you will reap reconciliation
So, be careful what you plant now; it will determine what you will reap
later.
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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Instant Oatmeal Ala-Home
~Shared by Marilyn,
Canton, OH
3 cups Quick-Cooking Oats, divided
Salt
8 Small Zip Baggies
Put 1/2 cup oats in a blender and blend on high until powdery. Set
aside in a small bowl, and repeat procedure with an additional 1/2 cup
oats. Note: If you're using a food processor, you can do the entire 1
cup oats in one batch.
Put the following ingredients into each zip baggie:
1/4 cup un-powdered oats
2 Tbsp. powdered oats
1/8 tsp. salt
Store in an airtight container.
To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and
let stand for 2 minutes. For thicker oatmeal, use less water - for
thinner oatmeal, use more water. Yield - 8 servings
Variations:
Apple-Cinnamon Oatmeal- To each packet add 1 Tbsp. sugar, 1/4 tsp.
cinnamon, and 2 Tbsp. chopped dried apples.
Sweetened Oatmeal- To each packet add 1 Tbsp. sugar or 1 packet 'Equal'
artificial sweetener.
Brown Sugar/Cinnamon Oatmeal- To each packet add 1 Tbsp. brown sugar
& 1/4 tsp. cinnamon
Oatmeal w/Raisins & Brown Sugar- To each packet add 1 Tbsp. brown
sugar and 1 Tbsp. raisins.
Health Nut Oatmeal- To each packet add 2 Tbsp. any kind of wheat germ
Fruit & Cream Oatmeal- To each packet add 1 Tbsp. non-dairy coffee
creamer and 2 Tbsp. dried fruit
Fun Fruit Oatmeal- To each packet, add 6 or 7 pieces of `fruit snack'
type dehydrated fruit.
Confetti Oatmeal- To each packet, add 1 tsp. decorative cake/cookie
sprinkles.
S'More Oatmeal- add 6 miniature marshmallows and 1 Tbsp. Milk Chocolate
Chips to each packet.
Cookies n Cream Oatmeal- add 1 crushed Oreo cookie and 1 Tbsp.
non-dairy coffee creamer to each packet.
Exploding Oatmeal- add 1 tsp. sugar, and 1/2 tsp. `Pop Rocks' candy to
each packet. This one is fun for celebration days, such as birthdays.
Bart-man Oatmeal- add 2 Tbsp. `Butterfinger B.B's' candies to each
packet.
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 April. 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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~Shared by Johnny,
LA
What's the difference between roast beef and pea soup?
Anyone can roast beef.
Seniors Texting Code
~Shared by Jim D.,
WA
ATD..At The Doctors.
BFF..Best Friend Fell.
BTW..Bring the Wheelchair.
BYOT..Bring Your Own Teeth.
FWIW..Forgot Where I Was.
GGPBL..Gotta Go Pacemaker Battery Low.
GHA..Got Heartburn Again.
IMHO..Is My Hearing-Aid On.
LMDO..Laughing My Dentures Out.
OMMR..On My Massage Recliner.
OMSG ..Oh My! Sorry, Gas.
ROFLACGU....Rolling On Floor Laughing And Can't Get Up.
TTYL..Talk To You Louder.
New Wine for Seniors
~Shared by Larry
H., Toronto, Canada
California vintners in the Napa Valley area, which primarily produce
Pinot Blanc, Pinot Noir, and Pinot Grigio wines, have developed a new
hybrid grape that acts as an anti-diuretic.
It is expected to reduce the number of trips older people have to make
to the bathroom during the night.
The new wine will be marketed as . . .
PINO MORE
(I HEARD IT THROUGH THE GRAPEVINE!)
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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"I
agree with Treva, NC. Sweet
Potatoes are great! I dice one and add to Vegetable Beef
Soup. Also when I make a Beef Pot Roast, I always add Sweet
Potatoes along with the potatoes, carrots & onions. When I've
told others about this, they didn't think they would like it but after
trying it, they won't fix a Pot Roast any other way."
~ Sandra, OH
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:
YVONNE'S KOREAN RIBS
~Shared by Rita K.,
Niceville, FL
Soak the ribs in water till blood is gone.
1/4 cup sesame seed oil
1 cup soy sauce
sliced green onions (optional)
dash of sugar
1/2 can of coke
pepper
accent
Marinade at least one hour but better if overnight.
Sear or grill.
APPLE CRISP
~Shared by Mary H.,
Montreal, Canada
3 - 5 medium-sized apples
3/4 cup brown sugar
1/2 cup flour
3/4 cup quick-cooking rolled oats
1/2 cup butter or margarine
1/2 teaspoon cinnamon
Preheat oven at 350 degrees F. Lightly grease an 8-inch round
pan. Peel apples. Cut in quarters, remove core and slice
thinly. Place in prepared pan. In bowl, mix sugar, flour
and oats. Mix butter or margarine in with your fingers.
Mixture will be crumbly. Sprinkle mixture evenly on apples.
Sprinkle cinnamon over all. Bake for 35 minutes.
Makes 6 servings.
ORANGE WALNUT CANDY
~Shared by Barb C.,
Chula Vista, CA
INGREDIENTS
3 3/4 cups confectioners' sugar
1 (12 ounce) package vanilla wafers, crushed
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup butter or margarine, melted
1 1/2 cups ground walnuts
DIRECTIONS
In a bowl, combine the sugar, wafer crumbs, orange juice concentrate
and butter; mix well. Shape into 3/4-in. Balls; roll in walnuts. Cover
and refrigerate in an airtight container for at least 24 hours before
serving
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
ONION BURGERS
~Shared by Jim D.,
WA
2 lbs ground beef
1/2 cup of water
1 tsp salt
A dash or 2 of Worcestershire sauce
1 pkg onion soup mix
Mix together all ingredients. Form into patties and fry or grill.
PEPPERONI BREAD
~Shared by Luanne,
FL
I have made this by cooking bulk Italian sausage and draining very
well, then I add mushrooms, of course.
1 (1 pound) loaf frozen bread dough, thawed
1 egg, beaten
4 ounces sliced pepperoni
1 & 1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
1 onion chopped
1 green pepper chopped
3/4 cup. pizza, or pasta sauce
Preheat oven to 375*
Lightly grease a baking sheet.
Roll frozen bread dough out into a rectangle. Brush dough with beaten
egg and sauce. Arrange pepperoni, mozzarella cheese and parmesan cheese
onion and peppers over the dough. Sprinkle on the Italian seasoning.
Roll up dough like a jelly roll and pinch seam to seal; place, seam
side down, on prepared baking sheet.
Bake in preheated oven for 40 minutes, or until golden.
SWEDISH DILL-COOKED
LAMB
Dillkott Lamm
~Shared by Dorine
H., Newark, DE
3 lbs. lamb shoulder
1 T. salt
A few sprigs fresh dill or 1 tsp. dill seed
Bring all ingredients to a boil in 2 quarts water; skim foam from
liquid, reduce heat, cover, and simmer slowly for 1 1/2 hours or until
lamb is tender. Remove meat to warm serving platter and allow to
stand about 20 minutes before carving. Slice lamb thinly; garnish
with dill; serve with sauce.
Sauce:
2 tablespoons butter
2 tablespoons flour
1/4 tsp. salt
1/8 tsp. pepper, freshly ground
1 cup lamb broth
2 tablespoons vinegar
2 tsp. sugar
2 tablespoons fresh dill, finely chopped or 1/2 tsp. ground dill seed
1 egg yolk
Blend butter with flour, salt and pepper. Heat, stirring
constantly, until mixture bubbles. Gradually stir in lamb broth;
stir until sauce thickens. Remove from heat and stir in vinegar,
sugar, and chopped fresh dill. Blend in slightly beaten egg
yolk. Heat over hot water (double boiler) for 3 to 5 minute,
stirring constantly.
Source: A Matter of Taste by Sylvia Windle Humphrey
BRUSSELS SPROUTS
WITH ONIONS AND BACON
~Shared by Marilyn,
Canton, OH
1/2 pound lean bacon, finely diced
1 medium yellow onion, diced
2 cloves garlic, minced
2 pounds Brussels sprouts, trimmed
Salt and freshly ground black pepper
2 cups chicken broth
4 Tbsp. butter
In a heavy-bottomed pot over medium heat, fry the bacon until crisp.
Remove the bacon and drain on paper towels.
Saute the onion and garlic in the bacon fat over low heat until soft,
about 3 minutes.
Add the Brussels sprouts and stir them around so that they are coated
with the bacon fat.
Season with salt and pepper, to taste.
Add the broth and cook, covered, over low heat until the sprouts are
easily pierced with
a fork, about 12 to 15 minutes. Stir in the butter and transfer the
sprouts to a serving dish.
Garnish with bacon bits and serve.
Yield – 4 servings
CHICKEN PICANTE WITH
POTATO PANCAKE
~Shared by Treva,
NC
Take hash-browns to a dinnertime level by using them to create a crispy
crust for spicy chicken and creamy Swiss cheese. It's a deliciously
different supper that you'll enjoy any night of the week. This one
skillet dish has it all....chicken and zucchini in a zesty picante
sauce, served over an easy-to-make potato pancake and topped with
cheese... and it's on the table in just 35 minutes!
Prep: 10 minutes
Cook: 25 minutes
Serves: 4
2 tablespoons vegetable oil
1/2 of a 30-ounce package frozen country-style shredded hash-brown
potatoes
1 pound skinless, boneless chicken breast halves, cut into 1-inch
pieces
1 medium zucchini, cut in quarters and sliced (about 2 cups)
1 & 1/2 cups Pace® Picante Sauce
1/3 cup shredded Swiss cheese
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add
the potatoes and press into the bottom of the skillet, forming a solid
"pancake". Cook for 10 minutes or until the potato pancake is well
browned on both sides, carefully turning the potato pancake over
halfway through the cook time. Do not stir. Remove the potato
pancake from the skillet and keep warm. Add the chicken to the skillet
and cook until well browned, stirring occasionally. Stir in the
zucchini and picante sauce and cook until the zucchini is tender and
the chicken is cooked through, stirring occasionally. Spoon the chicken
mixture over the potato pancake. Sprinkle with the cheese.
Cooking Basics: You can flip the potato pancake with a large spatula to
brown both sides, or you can brown the bottom and slide the pancake out
of the skillet onto a large plate. Place the skillet upside-down
over the pancake and invert so that the pancake lands in the skillet,
uncooked-side down. Cook until the bottom is well browned.
Nutritional Values per Serving: Using Pace Picante Sauce: Calories 355,
Total Fat 13g, Saturated Fat 3g, Cholesterol 76mg, Sodium 736mg, Total
Carbohydrate 27g, Dietary Fiber 5g, Protein 30g, Vitamin A 10%DV,
Vitamin C 15%DV, Calcium 11%DV, Iron 11%DV
Source: Campbell's Kitchen
BLUEBERRY AND PEACH
SHORTCAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
Servings: 6 to 8 servings
Prep Time: 15 minutes
Ingredients
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated
milk)
1/3 cup plus 1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (6.5-ounce) prepared sponge cake layer or 18 dessert cake shells
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup water
1 cup fresh or frozen blueberries
Sliced peaches
Instructions In large bowl, beat cream cheese until fluffy. Gradually
combine EAGLE BRAND® until smooth. Stir in 1/3 cup lemon juice and
vanilla. Spread on cake; chill.
In small saucepan, mix sugar, cornstarch, water and remaining 1
tablespoon lemon juice. Cook and stir until thickened. Add blueberries;
cook until bubbly. Chill.
Before serving, top cake with peach slices and Blueberry Sauce. Store
leftovers covered in refrigerator.
WORLD'S BEST BANANA
BREAD
~Shared by Linda
H., Rosharon, TX
3/4 c. butter
1 1/2 c. sugar
1 1/2 c. mashed bananas
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. buttermilk
Combine butter, sugar, bananas, eggs, and vanilla. Add alternately 1/2
cup buttermilk and combination of flour, salt, and soda. Fold in
walnuts if desired. Pour into 9 x 5 x 3 inch pan. Bake at 350 degrees
for 1 1/2 hours.
SWEET ONION PIE
~Shared by Johnny,
LA
Makes 6 servings
1 (9-inch) pie pastry
6 slices bacon
2 ½ cups chopped sweet onions
1 cup shredded sharp Cheddar cheese
4 large eggs
1 (13-ounce) can evaporated milk
½ teaspoon salt
½ teaspoon paprika
1/8 teaspoon hot sauce
Line a 9-inch pie plate with the pastry. Prick the bottom and sides
with a fork. Bake at 400 degrees for 3 minutes. Remove from the oven
and prick the pastry again. Return to the oven and bake until it is
lightly brown. Remove and cool.
Reduce the oven temperature to 325 degrees.
In a skillet, fry the bacon until crisp. Remove the bacon and reserve 2
tablespoons of the drippings in the skillet. Crumble the bacon and set
aside. Cook the onions in the drippings over medium heat, stirring
until soft and lightly golden, 6 to 8 minutes. Drain on paper towels
and spoon into the pie shell. Sprinkle with the bacon and cheese.
In a mixing bowl, beat the eggs, then add the milk, salt, paprika and
hot sauce. Mix well. Pour into the pie shell over the onion mixture.
Bake until the mixture sets, about 1 hour. Remove and let stand for
about 5 minutes before slicing the pie
Source: Marcelle Bienvenu
LUSCIOUS LAYER BARS
(Cookie Mix)
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (1 pound 1.5 ounce) pouch Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup butterscotch chips
1 cup milk chocolate chips or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk (not evaporated)
Heat oven to 350 degrees F. Spray bottom of 13x9-inch pan with cooking
spray.
In large bowl, stir cookie mix, butter and egg until soft dough forms.
Press dough in bottom of pan using floured fingers.
Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips,
coconut and walnuts. Drizzle evenly with condensed milk.
Bake 30 to 35 minutes or until light golden brown. Cool completely,
about 2 hours. For bars, cut into 9 rows by 4 rows.
AMARETTO AND SWEET
CHERRY PIE
~Shared by Marilyn,
Canton, OH
Sweet cherries and Amaretto are a match made in heaven! Enjoy!
1 cup sugar
1/4 cup quick-cooking tapioca
1/8 teaspoon salt
4 cups halved pitted fresh or frozen (do not thaw) dark sweet cherries
1/4 cup amaretto
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/3 cup butter toffee glazed sliced almonds
1 1/2 Tbsp. cold butter, cut into small pieces
1 egg
1 Tbsp. water
Preheat oven to 400°F. In large bowl, mix sugar, tapioca and salt; stir
in cherries and amaretto. Let stand 15 minutes. Make pie crusts as
directed on box for Two-Crust Pie using 9-inch glass pie plate. Spoon
cherry mixture into crust-lined plate. Sprinkle with almonds; dot with
butter. Top with second crust and flute; cut slits in several places.
In small bowl, beat egg and water until blended; brush over top crust.
Line cookie sheet with foil. Place pie plate on foil-lined cookie
sheet. Cover crust edge with strips of foil to prevent excessive
browning; Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or
until golden brown. Cool at least 2 hours before serving.
BISTRO BLT
~Shared by Treva, NC
Thaw: 40 minutes
Prep: 10 minutes
Bake: 15 minutes
Cool: 5 minutes
Ordinary BLTs become exquisite sandwiches by using puff pastry as the
bread, spicy arugula as the lettuce and garlic & herb spreadable
cheese instead of mayonnaise. It's an upscale BLT that's really easy to
make!
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
1/4 cup garlic & herb spreadable cheese
1 package (2.1 ounces) fully-cooked thick-cut bacon (12 slices), heated
according to package directions
3 cups baby arugula
2 medium tomatoes, thinly sliced
Heat the oven to 400°F. Unfold the pastry sheet on a lightly
floured surface. Cut the pastry sheet into 3 strips along the fold
marks. Cut each strip in half crosswise to make 6 rectangles. Place the
pastry rectangles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the
pastries from the baking sheet to a wire rack and let cool for 5
minutes. Split each pastry into 2 layers, making 12 layers in
all.
Spread 1 teaspoon cheese on the split side of each layer. Place 2
slices bacon on each bottom layer. Top each with about 1/2 cup arugula,
about 2 slices tomato and the top layers, cheese-side down.
Serves: 6
Tip: To serve as appetizers, cut each assembled pastry into 3 pieces
and secure with toothpicks.
ARROZ CON POLLO
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
A Spanish chicken and rice dish perfumed with saffron!
INGREDIENTS:
1 rounded 1/4 teaspoon saffron threads
1/4 cup olive oil
6 chicken breasts, bone in
2 onions, chopped
2 small green bell peppers, chopped
3/4 pound plum tomatoes (about 6), peeled, seeded, and chopped
2 garlic cloves, minced
4 teaspoons paprika
3 cups Arborio rice (Italian short-grain rice, available at Italian
markets and some specialty
foods shops)
6 cups chicken broth
1 large red bell pepper, roasted and cut into strips
1 cup thawed frozen peas
1/4 cup minced fresh parsley leaves if desired
PREPARATION:
Set a rack over a saucepan of boiling water, put the saffron in a
saucer on the rack, and let it steam for 3 to 4 minutes, or until it is
brittle. Remove the saucer and the rack and crumble the saffron in the
saucer. In a large heavy skillet heat the oil over moderately high heat
until it is hot but not smoking and reduce the heat to moderately low.
Cook the chicken, patted dry, in batches in the oil, turning it, for 15
to 18 minutes, or until it is cooked through, transferring it as it is
cooked to a bowl. Pour off all but 3 tablespoons of the fat from the
skillet and in the skillet cook the onions and the green bell peppers
over moderately low heat, stirring occasionally, until the vegetables
are softened. Add the tomatoes, the garlic, the paprika, and the
saffron and cook the mixture, stirring, for 1 minute. Add the rice and
cook the mixture, stirring, for 3 minutes. Add the broth, heated, and
simmer the mixture, stirring occasionally, for 7 minutes. Transfer the
rice mixture to a shallow 5-quart baking dish and arrange the chicken
over it. Bake the arroz con pollo in middle of a preheated 325° F. oven
for 15 minutes, sprinkle the red bell pepper and the peas over it, and
bake the arroz con pollo for 5 to 10 minutes more, or until the liquid
is absorbed and the rice is al dente. Sprinkle the arroz con pollo with
the parsley.
Serves 6.
VANILLA WAFER CAKE
~Shared by Linda
H., Rosharon, TX
Servings: 12
"This cake uses crushed cookies instead of flour. It is a great cake
for kids; they will love crushing all those cookies."
1 cup butter
6 eggs
1/2 cup milk
2 cups white sugar
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans
Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt
pan.
Cream butter; add sugar, and beat until smooth. Add eggs, one at a
time, beating well after each addition. Stir in crushed vanilla wafers
alternately with milk. Add coconut and pecans, and mix until blended.
Pour batter into prepared pan.
Bake for 1 1/2 hours. Cool.
Source: Allrecipes.com
http://Allrecipes.com
DEEP-FRIED RIBS
~Shared by Johnny,
LA
5 lbs. lean, meaty spareribs
Vegetable oil (for frying)
1/2 cup all-purpose flour
2 tbsp. all-purpose Greek seasoning
1/4 tsp. red pepper
2 tbls. garlic powder
Tenderize ribs prior to frying by placing in covered pan with 2 cups of
water. Place in preheated 325 degree F oven and cook, covered, for 30
minutes or until slightly tender.
In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375
degrees F.
In a large bowl, whisk the flour with the Greek seasoning, red pepper
and garlic powder.
Cut the racks into individual ribs. Toss the ribs in the flour mixture
and shake off excess.
Working in batches, fry the ribs until the coating is lightly golden
and crisp, about 2 minutes. Transfer the ribs to paper towels to drain
briefly.
Makes 6 servings
FIVE STAR CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup graham cracker crumbs
3 (8 ounce) packages cream cheese
7/8 cup white sugar
1/2 cup heavy cream
2 tablespoons sour cream
1/4 cup half-and-half
1 1/2 teaspoons vanilla extract
4 eggs
Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8
inch springform pan with foil. Generously butter the inside of pan and
sprinkle with graham cracker crumbs, then shake out excess.
In a large bowl, Beat cream cheese and sugar on low speed until smooth.
Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat
in the eggs one at a time. Pour filling into prepared pan. Wrap bottom
of the pan on aluminum foil to prevent water from seeping in.
Place cheesecake in a water bath. Bake in the preheated oven for 75
minutes, or until filling is set.
GERMAN CHOCOLATE
CREAM PIE
~Shared by Marilyn,
Canton, OH
This very tall pie delivers subtle German chocolate flavor rich and
deliciously.
12 pecan shortbread cookies, broken into pieces
4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from
8.9-oz box), crushed (3/4 cup)*
1/3 cup butter, melted
Chocolate Filling:
2 oz cream cheese (from 8-oz package), softened
1/4 cup powdered sugar
1 Tbsp. milk
1/4 cup semisweet chocolate chips, melted, cooled
1 container (8 oz) frozen (thawed) whipped topping
Coconut-Pecan Filling:
1 container (15 oz) Pillsbury® Creamy Supreme® coconut pecan frosting
2 oz cream cheese (from 8-oz package), softened
1 Tbsp. milk
1 container (8 oz) frozen (thawed) whipped topping
Garnishes:
Reserved 1/2 cup whipped topping
1/2 milk chocolate candy bar (1.55-oz size) or 1/2 dark chocolate candy
bar (1.44-oz size), chopped
In food processor or blender, process cookies and granola bars with
on-and-off motions until fine crumbs form; pour into medium bowl.
Stir in melted butter with fork until well mixed. Press mixture in
bottom and up side of ungreased 9-inch glass or metal pie plate. Place
in freezer just until firm, about 10 minutes.
Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar
and 1 tablespoon milk with electric mixer on medium speed until
blended. On low speed, beat in melted chocolate chips. In small bowl,
reserve 1/4 cup whipped topping from 8-oz container for garnish. On
medium speed, beat remaining topping from container into chocolate
mixture until well blended. Spread 1/3 cup of the frosting evenly in
bottom of crust. Spoon chocolate filling into crust; carefully spread.
Place pie in freezer while making next layer.
In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining
frosting with electric mixer on medium speed until well blended.
Reserve another 1/4 cup whipped topping from 8-oz container in same
small bowl of topping. Beat remaining topping from container into
coconut-pecan mixture until well blended. Carefully spoon over
chocolate filling; spread evenly. Carefully spread reserved 1/2 cup
whipped topping over top; sprinkle with chopped candy bar.
Refrigerate 1 hour 30 minutes before serving.
BACON TWISTS
~Shared by Treva, NV
1 package bacon (16 oz.)
28 to 32 garlic flavored crisp thin bread sticks
1/2 cup Parmesan cheese, grated
Cut bacon lengthwise to make 28-32 slices.
Dredge one side of bacon strip in cheese and roll thin bacon strip
around bread stick.
Place bacon-wrapped bread sticks on microwave-safe plate lined with a
layer of paper towels and microwave on high for 1 minute.
Continue to cook in 30 second intervals until bacon is crisp.
While hot, roll bread sticks in Parmesan cheese again.
Serve with a variety of hot and cold appetizers at your next party or
family gathering.
SWEET CHEX MIX
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
1 stick margarine/butter
1 cup brown sugar
½ cup corn syrup
Dash salt
1 tsp baking soda
1 tsp vanilla
1 box of Chex
½ jar of peanuts
Small bag of pretzels
1 bag of M&M’s
Microwave the first four ingredients on high in a microwave safe bowl
for 2 minutes, Stir. Add baking soda and vanilla. Stir. Place Chex,
pretzels and peanuts in a brown paper bag, Pour microwave mixture over
cereal mixture and shake well. Close bag top and microwave for 1 ½
minutes. Spread mixture out on wax paper or aluminum foil. Flip with a
spatula until dry. Add bag of M&M’s and store in covered container.
ACHIOTE MARINATED
BABY CHICKENS
STUFFED WITH CHORIZO AND MUSTARD GREENS
~Shared by Linda
H., Rosharon, TX
1 package achiote paste
1/2 cup olive oil
1 teaspoon toasted cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
2 Poussins or baby chickens
4 large links of hard dried Spanish chorizo
1 Spanish onion, diced
5 tablespoons garlic, chopped
1 bunch mustard greens, cleaned, trimmed and roughly chopped
1/2 cup chicken stock
1 Idaho potato, peeled, diced and blanched
2 tablespoons green olives, sliced
Salt and pepper
Combine in a food processor achiote paste, olive oil, cumin, coriander,
oregano and the 1 tablespoon of garlic. Make sure to puree all these
ingredients until it becomes a paste. Rub the marinade inside the
chicken cavities, underneath the skin, as well as, outside. Allow the
chickens to marinade overnight, refrigerated.
Next day, heat up a large saute pan. Add chorizo and cook for 5
minutes, until crispy, then add onion and 4 tablespoons of garlic and
cook for another 2 minutes. Add mustard greens and deglaze with chicken
stock. Cook for 2 minutes until greens have wilted, then add potato,
green olives and season to taste with salt and pepper. Once the
stuffing has cooled distribute it equally into the chickens and place
them on a sheet with a rack. Place in a preheated 375 degree oven for 1
hour.
Yield: 4 servings
Source: Aaron Sanchez
http://www.tasteofcuba.com
GRILLED HAMBURGERS
~Shared by Johnny,
LA
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Barbeque Sauce
Salt & pepper to taste
Mix all ingredients together then make patties. Grill to taste. Medium
recommended.
WHITE CHOCOLATE MOCHA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 1/4 cups 2% milk
2 tablespoons white chocolate flavored syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream (optional)
Pour milk into a steaming pitcher and heat to 145 degrees F to 165
degrees F (65 to 70 degrees C) using the steaming wand. Measure the
white chocolate syrup into a large coffee mug. Brew espresso, then add
to mug. Pour the steamed milk into the mug, using a spoon to hold back
the foam. Top with whipped cream and serve.
CRUSTY HARD ROLLS
~Shared by Marilyn,
Canton, OH
STARTER:
1/2 cup warm water
1 cup flour
1/8 tsp. yeast
Mix together, cover and let rise overnight.
DOUGH: All of the starter (above)
3-1/2 cups flour
1 cup warm water
1-1/2 tsp. salt
1/4 tsp. yeast
Combine all ingredients. Let rise for 3 hours, punching down and
turning over after 1 hour and again after 2 hours. Divide into 12
pieces, shape into balls and firm them under your lightly cupped
fingers on an unfloured surface. Place the rolls on parchment lined
baking sheet; cover and let rise for 1-1/2 hours.
Refrigerate several hours or overnight. Remove from refrigerator, brush
with 1/2 cup water mixed with the egg white. Slash a 1/4-inch cut
across each top and bake at 425 for 20 to 25 minutes.
For extra crunchy rolls, cool in turned off oven with the door propped
open.
CASHEW-FUDGE BARS
~Shared by Treva, NC
1 & 3/4 Cups cashew halves
1 Roll (18 oz) Pillsbury® refrigerated chocolate chip cookies
1/2 Cup old-fashioned oats
1 Can (14 oz) sweetened condensed milk (not evaporated)
1 Bag (12 oz) semisweet chocolate chips
1 Teaspoon vanilla
Heat oven to 350ºF (325°F for dark pan). Chop 1 cup of the cashew
halves. In large bowl, break up cookie dough. Stir in chopped cashews
and oats. In ungreased 13x9-inch pan, press dough evenly to form crust.
Bake 12 minutes.
Meanwhile, in 1 1/2-quart saucepan, cook condensed milk and chocolate
chips over low heat about 6 minutes, stirring constantly, until chips
are melted and smooth. Stir in vanilla.
Remove partially baked crust from oven. Spread chocolate mixture evenly
over crust. Sprinkle with remaining 3/4 cup cashews; press gently into
chocolate.
Return to oven; bake 18 to 23 minutes longer or until edges and center
begin to crack. Cool completely on wire rack, about 1 hour. Cut into
bars.
GRILLED
HONEY-MUSTARD CHICKEN
SANDWICHES
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/
This is no plain old grilled chicken breast sandwich. Brushing on a
seasoned honey-mustard baste turns the ordinary into something special.
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breast halves (1 pound)
4 whole-grain sandwich buns, split
4 slices tomatoes Leaf lettuce
Heat coals or gas grill for direct heat. Mix mustard, honey, oregano
and red pepper. Brush on chicken. Cover and grill chicken 4 to 6 inches
from medium heat 15 to 20 minutes, brushing frequently with mustard
mixture and turning occasionally, until juice of chicken is no longer
pink when centers of thickest pieces are cut. Discard any remaining
mustard mixture. Serve chicken on buns with tomato and lettuce.
Makes 4 sandwiches
WARM TURKEY AND
BACON SALAD
~Shared by Linda
H., Rosharon, TX
1/2 lb. Safeway SELECT® Sliced Bacon, cut into 1-in. pieces
3/4 lb. sliced mushrooms
1 lb. cooked turkey, cut into 1-in. pieces (about 2 cups)
1/2 cup O Organics™ Balsamic Vinegar
10 cups bite-size pieces O Organics™ Romaine Lettuce leaves (about 10
oz.), rinsed and crisped
2 cups watercress sprigs (about 2 oz.), rinsed and crisped
1 cup thinly sliced red onion
Salt and pepper
4 ounces Safeway SELECT® Primo Taglio® Imported Danish Blue Cheese,
crumbled (optional)
In a 12-in. nonstick frying pan over medium-high heat, stir bacon often
until browned and crisp, 3 to 5 minutes. With a slotted spoon, transfer
bacon to towels to drain. Spoon out and discard all but 1 tbsp. fat
from pan.
Add mushrooms to pan and stir often until browned, about 5 minutes. Add
turkey and bacon and stir until hot, 1 to 2 minutes. Remove from heat
and stir in vinegar.
In a large bowl, combine lettuce, watercress, and onion. Add turkey
mixture and mix well. Add salt and pepper to taste. Divide salad
equally among 4 dinner plates. Sprinkle evenly with blue cheese, if
desired.
Source: Randalls.com
http://Randalls.com
MEAN BEANS
~Shared by Johnny,
LA
Makes 10 servings
1 pound sliced bacon, coarsely chopped
2 large yellow onions, peeled and thinly sliced
2 garlic cloves, minced
2 tablespoons fresh lemon juice
4 cans (each 16 ounces) pork and beans
1 cup dark brown sugar
½ cup barbecue sauce
Salt and black pepper to taste
In a large, heavy pot (preferably cast iron), fry the bacon until
slightly crisp. Add the onions and garlic, and cook, stirring often,
until soft and golden, 5 to 6 minutes. Add the lemon juice and stir for
1 minute. Add the pork and beans, brown sugar and barbecue sauce.
Season with salt and pepper. Simmer, stirring occasionally, for about 1
hour. Or, you can bake them in a 250-degree oven for about 1 hour.
BLACK MAGIC CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9
inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder
and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on
medium speed. Batter will be thin. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until
toothpick inserted into center of cake comes out clean. Cool for 10
minutes, then remove from pans and finish cooling on a wire rack. Fill
and frost as desired.
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CHILI OMELET
~Shared by Treva, NC
Preparation time: 5 min
Cooking time: 5 min
2 tsp unsalted butter
1 cup fat-free cheddar cheese, shredded
6 eggs
1 lb canned chili with beans
1 & 1/2 tbsp water
4 slices whole wheat bread, toasted
Heat chili in a saucepan over medium heat, stirring occasionally. Whisk
eggs and water in a bowl. Season with salt and pepper to taste. Melt
butter in a heavy nonstick pan over medium high heat. Stir in eggs.
Cook eggs 1-2 minutes, using a spatula to gather edges of eggs in
towards center of omelet. When eggs are set but still moist, spoon half
the chili and half the cheese down the center. Fold in sides of omelet
to enclose filling. Divide omelet into portions and serve over toast
with remaining chili and cheese.
Servings: 4
This recipe serves 4 people. Due to the nature of this recipe, it
adjusts the number of servings in multiples of 4 only.
Per serving: calories 404, fat 10.6g, 24% calories from fat,
cholesterol 288mg, protein 31.1g, carbohydrates 45.7g, fiber 9.3g,
sugar 5.3g, sodium 486mg, diet points 7.6.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 2.9,
Lean meat: 1.2, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 1.0
LIGHTER GENERAL
TSO'S CHICKEN
~Shared by Maggie,
TX
1 1/4 cups long-grain brown rice
1/4 cup cornstarch, divided
1/3 cup cold water
1 pound snow peas, trimmed and halved crosswise (can use frozen but
thaw first)
4 garlic cloves, sliced
2 teaspoons grated, peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
Cook rice according to package instructions. Meanwhile, in a large
bowl, stir together 1 tablespoon cornstarch and 1/3 cup cold water
until smooth. Add snow peas, garlic, ginger, brown sugar, soy sauce and
red pepper flakes; toss to combine and set aside.
In another bowl, whisk together egg whites, remaining 3 tablespoons
cornstarch, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and
toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high.
Lift half the chicken from egg-white mixture (shaking off excess), and
add to skillet. Cook, turning occasionally, until golden, 6 to 8
minutes. Transfer to a plate; repeat with remaining oil and chicken,
and set aside.
Add snow pea mix to skillet. Cover; cook until snow peas are tender and
sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with
any juices); toss to coat. Serve with rice.
Serves 4.
Nutritional information per serving: 532 calories, 10g fat (2g
saturated), 37g protein, 72g carbohydrates and 5g fiber.
Source: Everyday Food
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QUICK ORANGE YOGURT POPS
~Shared by Doe,
Oliver, B.C., Canada
Makes 8
1 6-oz can orange juice concentrate
3/4 c water
1 c plain low fat yogurt
Combine yogurt in a blender. Process til well blended. Divide mix
evenly among 8 paper drinking cups. Place in freezer & freeze til
frozen. If desired, when pops are partially frozen, place a wooden
stick in the middle of each pop. Freeze completely.
Exchange: 1 serving, 1 fruit
Calories, 1 serving- 68
Carbs, 1 serving-9g
PEANUT BUTTER BARS
~Shared by Mary S.,
Nashville, TN
Yield: 36 pieces
INGREDIENTS
- 1/4 cup margarine
- 1/2 teaspoon sugar substitute
- 2 eggs - Rind of 1/2 lemon, grated
- 2 cups sifted all-purpose flour
- 1-1/2 teaspoons cinnamon
- 1 8-ounce can salted peanuts
DIRECTIONS
Cream margarine. Add sugar substitute, eggs and lemon rind. Mix well.
Add flour and cinnamon. Mix well. Add peanuts and stir.
Shape into bars 1-inch x 1-1/2-inch x 1-inch thick. Pat firmly. Cover
with waxed paper and allow to dry overnight.
Heat oven to 375 degrees F. Bake the bars 12 to 15 minutes. Let cool.
Nutritional Information Per Serving (per piece): Calories: 77.5,
Carbohydrate: 6.7 g, Cholesterol: 11.8 g, Fat: 4.75 g, Fiber: .663 g,
Protein: 2.56 g, Sodium: 4.05 mg
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat
Source: The Diabetic Dessert Cookbook by Coleen Howard
http://www.amazon.com/exec/obidos/ASIN/0380788233/atozreci-20
MEXICAN BEEF STIR-FRY
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1-1/2 pound lean sirloin steak, cut into 3-inch strips, trimmed
of all fat
- 3 garlic cloves, minced
- 1 medium onion, minced
- 1 small red pepper, cut into thin strips
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 teaspoon cumin
DIRECTIONS
In a wok over medium-high heat, heat the oil. Add the beef and saute
until the beef loses its pinkness. Drain any accumulated fat. Remove
the beef from the wok.
Add the garlic and onions and saute for 5 minutes. Add the red pepper
and saute for 5 more minutes.
Add the chili powder and lime juice to coat the vegetables. Add the
beef back to the skillet and add the cumin. Heat 1 more minute.
Nutritional Information Per Serving (3-4 ounces): Calories: 180, Fat: 7
g, Cholesterol: 65 mg, Sodium: 58 mg, Carbohydrate: 4 g, Dietary Fiber:
1 g, Sugars: 3 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
CHUNKY
ZUCCHINI-TOMATO CURRY
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 1 cup canned crushed tomatoes
- 1 pound zucchini, quartered lengthwise and large diced
DIRECTIONS
Heat the olive oil in a large nonstick skillet. Saute the onion,
ginger, and garlic for about 5 minutes, or until the onions are
translucent. Add the coriander and curry powder. Continue cooking 1
minute.
Stir in the tomatoes and zucchini. Simmer approximately 10 minutes, or
until the zucchini is tender.
Nutritional Information Per Serving (4 servings): Calories: 97, Fat: 8
g, Cholesterol: 0 mg, Sodium: 38 mg, Carbohydrate: 8 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat
Source: Diabetes Cookbook for Dummies
http://www.amazon.com/exec/obidos/ASIN/0764584502/atozreci-20
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PEASANT SOUP FOR ONE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 boneless skinless chicken breast half (4 ounces), cubed
1/4 cup chopped onion
1 small potato, cubed
1 small carrot, sliced
1 cup chicken broth
1 garlic clove, minced
1/4 teaspoon dried tarragon, crushed
1/8 teaspoon salt, optional Dash pepper
2 teaspoons chopped fresh parsley
Directions
Coat a saucepan with cooking spray; brown chicken over medium-high
heat. Add the next eight ingredients; bring to a boil. Reduce heat.
Cover and simmer for 20-25 minutes or until vegetables are tender.
Sprinkle with parsley. Yield: 1 serving.
HAM AND BRIE SANDWICH
~Shared by Maggie,
TX
Prep Time: 10 Minutes
Cook Time: 6 Minutes
Ready In: 16 Minutes
Servings: 2
"Black forest ham, brie, Dijon mustard, and apricot preserves are
grilled on Italian bread to make these delightfully simple sandwiches
that go beyond a typical grilled cheese."
Ingredients:
6 slices black forest ham
1/2 (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil
Directions:
1. Assemble the sandwiches by layering the ham, brie cheese, apricot
preserves, and mustard in equal amounts on two pieces of bread, topping
with the remaining two slices of bread. Brush the top of each sandwich
with olive oil.
2. Heat a grill pan over medium heat. Once the pan is hot, lie the
sandwiches, oiled side down, in the pan. Brush the top of each sandwich
with oil. Cook each side until the bread is golden brown, about 3
minutes per side.
Nutrition:
Amount Per Serving: Calories: 457; Total Fat: 24.5g; Cholesterol: 57mg
Source: AllRecipes.com
http://allrecipes.com/Recipe/Ham-and-Brie-Sandwich/Detail.aspx
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BAKED PENNE WITH FARMHOUSE CHEDDAR AND
LEEKS
An extra-sharp raw-milk cheddar from England is the perfect
counterpoint to the sweet sautéed leeks in this upscale twist on mac
and cheese.
6 servings
Ingredients
1/4 cup (1/2 stick) butter
5 cups chopped leeks (white and pale green parts only; about 5 large)
1/4 cup all purpose flour
3 1/2 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups
packed)
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
2 large eggs
1 pound penne pasta
Preparation
Lightly butter 15x10x2-inch baking dish. Melt 1/4 cup butter in heavy
large saucepan over medium heat. Add leeks; stir to coat. Cover
saucepan and cook until leeks are tender, stirring occasionally, about
12 minutes (do not brown). Uncover saucepan; add flour. Stir 2 minutes.
Add milk; bring to simmer, stirring often. Add cheese, mustard, and
pepper sauce. Stir until cheese melts. Remove from heat. Season cheese
sauce to taste with salt.
Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir
egg mixture into cheese sauce in saucepan.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Return to
pot.
Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Bake pasta until cheese sauce is bubbling around
edges and some ends of pasta are golden brown, 25 to 30 minutes.
Let stand 15 minutes. Serve hot.
Test-kitchen TIP Unlike classic mac and cheese, which is thickened by a
roux (a flour and butter mixture), this one uses eggs to make a rich,
gooey custard. But be careful when adding the hot cheese sauce to the
eggs; you'll need to whisk the sauce in slowly so that the eggs don't
curdle.
Source: Bon Appetit, Rick Rodgers
http://www.bonappetit.com/recipes/2009/03/baked_penne_with_farmhouse_cheddar_and_leeks
SUN-DRIED TOMATO DIP
Adapted from Cuisine at Home.
8 oz. cream cheese, room temperature
6 oz. plain, lowfat or nonfat yogurt
1/4 cup sour cream
3/4 cup oil packed sun-dried tomatoes, drained
1/3 cup shallots, coarsely chopped
1 Tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon kosher salt
1/3 cup fresh parsley, finely chopped
1 Tablespoon minced fresh tarragon
Bread or bagel chips
Blend cream cheese, yogurt, sour cream, tomatoes, shallots, lemon
juice, zest and salt in a food processor until smooth.
Fold in parsley and tarragon, then chill for at least 1 hour.
Source: Noble Pig
http://noblepig.com/2009/09/28/seasonal-requirement.aspx
GREEN BEANS MIMOSA
3 hard-cooked eggs
1 pound steamed fresh green beans
prepared or homemade balsamic vinaigrette
fresh tarragon chopped
kalamata olives
Finely chop or grate eggs. Spoon them over green beans that have been
tossed with a prepared or homemade balsamic vinaigrette. Top with
chopped fresh tarragon and chopped kalamata olives.
Yield: 4 to 6 servings.
CALORIES 190 (1% from fat); FAT 15g (sat 3g); CHOLESTEROL 127mg;
CALCIUM
54mg; CARBOHYDRATE 8g; SODIUM 238mg; PROTEIN 5mg; FIBER 3g
PEPPERONI PIZZA CHILI
Serve with chewy bread sticks for an easy meal.
1 lb. ground beef
16 oz. can kidney beans, rinsed and drained
15 oz. can pizza sauce
14-1/2 oz. can Italian stewed tomatoes
8 oz. can tomato sauce
1-1/2 cups water
3-1/2 oz. pkg. sliced pepperoni
1/2 cup chopped green pepper
1 tsp. pizza seasoning or Italian seasoning
1 tsp. salt Shredded part-skim mozzarella cheese, optional
1. In a large saucepan, cook beef over medium heat until no longer
pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce,
water, pepperoni, green pepper, pizza seasoning and salt. Bring to a
boil.
2. Reduce heat; simmer, uncovered, for 30 minutes or until chili
reaches desired thickness. Sprinkle top with mozzarella cheese, if
desired.
Yield: 8 servings.
Source: Taste of Home Bonus Book Ladles of Comfort October/November
2007
EASIER THAN APPLE PIE
1 refrigerated pie crust
3/4 cup sugar
2 Tbs. cornstarch
1 Tbs. McCormick ground cinnamon
4 cups peeled, thinly sliced apples (4 medium apples)
1 egg white, lightly beaten
1 tsp. sugar for glaze
1. Prepare crust as directed on package. Place on foil-lined baking
sheet. If necessary, press out any folds.
2. Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples. Spoon
into center of crust, spreading to within 2 inches of edges. Fold
2-inch edges of crust over apples, pleating crust as needed. Brush
crust with egg white; sprinkle with 1 tsp. sugar.
3. Bake at 425 for 20 minutes or until apples are tender. Cool slightly
before serving.
Source: McCormick spices (advertisement)
WALDORF SALAD
INGREDIENTS:
1/4 cup Mayonnaise
1/4 cup plain yogurt
2 teaspoons Sugar
2 teaspoons Lemon juice
2 Apples
2 large Celery stalks
1/2 cup chopped walnuts
Instructions In small salad bowl, combine mayonnaise, yogurt and lemon
juice, to taste. Core apples, cut into bite size pieces, dice celery.
Add both to salad bowl, fold in nuts. Chill up to two hours. Toss
before serving.
* Variations: bananas & pecans or in the summer peaches and
peanuts. You can also add 1 cup of shredded cooked chicken.
Yield: 4 Servings
BLACK HILLS GOLDEN
EGG BAKE
PREP TIME 20 Min
COOK TIME 40 Min
READY IN 1 Hr
INGREDIENTS
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (16 ounce) container small curd cottage cheese
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese
1/2 pound bulk pork sausage, cooked and drained
6 bacon strips, cooked and crumbled
1 (2.25 ounce) can sliced ripe olives, drained
DIRECTIONS
1. In a skillet, saute mushrooms and green pepper in butter until
tender. In a mixing bowl, combine eggs, flour, baking powder and salt
if desired; mix well. Add mushroom mixture. Stir in remaining
ingredients; mix well.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake,
uncovered, at 400 degrees F for 15 minutes. Reduce heat to 350 degrees
F; bake 25-35 minutes longer or until a knife inserted near the center
comes out clean.
CHEESY TATER TOT
CASSEROLE
2 lb. hamburger
1/2 sm. onion
8 oz. sharp cheddar cheese
8 oz. mozzarella cheese
2 8-oz. cans cream of mushroom soup
1 med. size bag of tater tots
Brown the hamburger with the onions. Add the cream of mushroom soup and
one can of water. Pour into a casserole dish. Add the cheddar cheese
and the tater tots and stir. Sprinkle the mozzarella cheese on top.
Bake at 350 degrees for 20-30 minutes or until cheese is lightly brown.
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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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