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A
to Z
Recipes
June 22,
2011
Always
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laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Trey and
I are on a short road trip "up north" so he can visit friends. I was
able to get this issue out before we left yesterday. I will be back in
time for work Friday morning. I'll work doubly hard when I get home
from work Friday to start the Sunday issue. Not to worry... I got this!
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.
We have space at the house so send me an email. 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 Hey,
y'all! Paula
Deen. We also have plans to take in a cruise of Charleston's Harbor,
and tour Fort
Sumter. A few great restaurants have special plans for our
group, and lots more! 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).
The current Monthly Theme
topic is "Splendid
Sandwiches". 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'll see you here again on Sunday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
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The $19 (price of a pizza dinner) a month may help find the cure. It is
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"Too bad that all the people who know
how to run the country are busy driving taxicabs and cutting hair."
~ American comedian George Burns
Click
if you have a submission for the Food For Thought section of
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~Shared by Marilyn, Canton, OH
Dear Lord,
I know you're watching over me
And I'm feeling truly blessed
For no matter what I pray for
You always know what's best!
I have this circle of E-mail friends,
Who mean the world to me;
Some days I 'send' and 'send,'
At other times, I let them be.
I am so blessed to have these friends,
With whom I've grown so close;
So this little poem I dedicate to them,
Because to me they are the 'Most'!
When I see each name download,
And view the message they've sent;
I know they've thought of me that day,
And 'well wishes' were their intent.
So to you, my friends, I would like to say,
Thank you for being a part;
Of all my daily contacts,
This comes right from my heart..
God bless you is my prayer today,
I'm honored to call you 'friend';
I pray the Lord will keep you safe,
Until we write again.
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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Carpet Freshener
~Shared by Marilyn,
Canton, OH
Combine together for a sweetly scented carpet freshener!
1 cup crushed dried lavender
1 teaspoon ground cloves,
1 teaspoon ground cinnamon
2 teaspoons baking soda
Shake mixture well to blend and sprinkle on your carpet.
Let it sit for one hour, then vacuum up. Ahh...so fresh!
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: Splendid Sandwiches
This month we're looking for
recipes for delectable sandwiches. It would be nice to share recipes
that require no cooking - to keep us cool in the kitchen during these
high temperatures, but all sandwich recipes are welcome. Whether it's a
chilled club sandwich, warm using a Foreman contact grill, or a panini
using a
press, bring it on for our June theme topic of Splendid
Sandwiches!
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
"Splendid Sandwiches". 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 second Sunday of July. 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.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Splendid
Sandwiches.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Splendid
Sandwiches" has a deadline of June 30, 2011,
and will be posted on July 10, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Splendid
Sandwiches. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Etch-A-Sketch Tech
Support
(Etch-A-Sketch was
my favorite toy as
a child!)
Q: My Etch-A-Sketch has a distorted display. What should I do?
A: Pick it up and shake it.
Q: My Etch-A-Sketch has these funny little lines all over the screen.
A: Pick it up and shake it.
Q: How do I turn my Etch-A-Sketch off?
A: Pick it up and shake it. Set it down.
Q: My Etch-A-Sketch has lines that prevent me from doing my art project.
A: Pick it up and shake it.
Q: How do I delete a document from my Etch-A-Sketch?
A: Pick it up and shake it.
Q: How do I keep from losing my Etch-A-Sketch document?
A: Stop shaking it.
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
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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:
PICKLED SAUSAGE
~Shared by Johnny,
LA
Crushed red pepper to taste (for me, a small handful)
4 cups water
2 tablespoons salt
4 cups distilled white vinegar
10 drops red food coloring (optional)
10 links smoked beef sausage
In a large pot over medium-high heat, combine the water, salt, vinegar,
and red food coloring. Bring to a boil. Cut the sausage links into
halves or thirds, depending on size, and place into a large sterile
jar. Pour the hot vinegar mixture in with the sausage, secure the lid,
and let stand for 2 days before serving.
CHEESY POTATO SOUP
~Shared by Barb C.,
Chula Vista, CA
INGREDIENTS
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
DIRECTIONS
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and
water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture.
Increase heat setting to High. Cover; cook 20 to 30 minutes or until
mixture thickens. Stir in cheese until melted. Garnish individual
servings with bacon and green onions. Sprinkle with pepper if desired.
Instead of using purchased bacon pieces, cook 2 strips of bacon until
crisp, then drain and crumble.
Southern-style hash brown potatoes are diced instead of shredded. These
work best in this recipe.
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
http://groups.yahoo.com/group/LilBitsofThisnThat-Psp/
GRILLED PANZANELLA
~Shared by Doe,
Oliver, B.C., Canada
Grilled sweet peppers & country style bread, star in this
bruschetta like adaptation of the classic Italian bread salad.
8 servings
Pre-25 mins; Grill-20 mins.; Stand-10 mins. & 30 mins.
1-1lb country style bread, cut into about 8 slices, each about 1" thick
2 med red, green and /or yellow sw peppers, quartered & seeded
2 tbsp olive oil
2 lg red &/or yellow tomatoes, chopped
1 med cucumber, cut in half lengthwise, then sliced thin
1/4 c olive oil
1/4 c red wine vinegar
1/2 tsp. salt
1/2 tsp. grd black pepper
2 tbsp snipped fresh chives
Brush bread & sweet peppers with 2 tbsp olive oil. Place bread
& sw peppers on rack of grill directly over med heat. Grill bread
slices for 2-4 mins til browned, turning once halfway through grilling;
set aside. Grill sw peppers for 20 mins; turning once halfway through
grilling. Wrap peppers in foil; let stand 10 mins.
In a sm bowl, combine the 1/4c olive oil, the red wine vinegar, salt,
& black pepper. Drizzle half the oil mix over the veggie mix. Toss
to coat. Let stand at room temp for 30 mins. Arrange bread slices on a
serving platter. Top with veggie mix & chives. Pass remaining oil
mixture.
GRILLED SUMMER FRUIT
~Shared by Jim D.,
WA
4 tablespoons unsalted butter, melted
1/4 cup packed dark-brown sugar
4 ripe yellow or white peaches, cut in 1/2
4 ripe red plums, cut in 1/2
4 miniature ripe bananas, cut in 1/2 lengthwise
Heat grill until medium hot, or heat the broiler. In a large bowl,
combine the melted butter and brown sugar. Add all fruit and toss.
Fold the edges of a piece of heavy-duty aluminum foil to form a shallow
baking pan, and place on grill. Arrange the fruit, cut sides down, on
the foil. Cook fruit until browned and caramelized around edges,
rearranging occasionally to prevent burning. Turn fruit over, and
repeat; serve warm.
Yields 4 servings.
Source: http://marthastewart.com
ROYAL DANISH
KAFFEKAGE
~Shared by Luanne,
FL
I received this recipe from Jean sometime before Christmas. I have not
made it, but will give it a try. She never sent me anything bad unless
it was a horrible lima bean recipe for a joke as she knew how I hate
lima beans. Royal Danish Kaffekage, is an exciting treat.
2 cups Bisquick
3/4 cup milk
2T soft shortening
1/4 cup sugar
1 egg
Topping (below)
2/3 cup cherry preserves
Easy Creamy Icing (below)
Heat oven to 400F. Grease a round layer pan, 9x1 1/2". Mix Bisquick,
milk, shortening, sugar, and egg. Beat vigorously 1/2 minute. Spread
into prepared pan. Sprinkle Topping over batter; spoon preserves over
top. Bake 20 to 25 minutes. While warm, frost with Easy Creamy Icing.
Serve warm.
Topping: Mix 1/4 cup brown sugar, 1/2 cup raisins and 1/4 tsp cinnamon.
Easy Creamy Icing: Blend 1 cup sifted confectioners' sugar, 1/2 tsp
vanilla and about 1-1/2 T cream.
TERIYAKI GRILLED
CHICKEN
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/3 C. soy sauce
1/4 C. canola oil
2 green onions thinly sliced
2 T. plus 1 1/2 t. honey
2 T. sherry or chicken broth
2 garlic cloves minced
1 t. minced fresh gingerroot
6 bone in chicken breast halves (8 oz each)
In a large resealable bag, combine the first 7 ingredients; add the
chicken. Seal bag and turn to coat; refrigerate for at least 5
hours. Drain and discard marinade. Place chicken skin side
down on grill rack. Grill covered over indirect medium heat for
40-50 minutes or until a meat thermometer reads 170.
JELL-O PANCAKE SYRUP
~Shared by Marilyn,
Canton, OH
I should say first that this is a real recipe. It might seem like a
child's experiment but it is TNT.
1 small box Jell-o gelatin (flavor of your choice)
1 cup water
1/2 cup sugar
2 Tbsp. cornstarch
Mix gelatin, sugar, cornstarch and water together in a small saucepan
and bring to a rolling boil. Pour into pitcher and let cool until syrup
thickens slightly. Serve over pancakes or waffles while still warm.
Yields - 12 servings
Note: You might consider cutting the ingredients in half if you're only
serving a small group. This syrup doesn't store well - it becomes too
thick over time.
ZUCCHINI-BANANA
SQUARES
~Shared by Treva, NC
24 squares
Prep: 20 minutes
Bake: 25 minutes
Nonstick cooking spray
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseeds or wheat germ
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly
beaten
3/4 cup sugar
1/2 cup canola oil
1/3 cup low-fat milk
1 cup peeled (if desired) and shredded zucchini
1 medium-size ripe banana, mashed (1/2 cup)
1/2 cup miniature semisweet chocolate pieces (optional)
1. Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan
with nonstick cooking spray; set aside. In a large bowl, combine
all-purpose flour, whole wheat flour, flaxseeds or wheat germ, cocoa
powder, baking powder, and salt. Make a well in center of flour
mixture; set aside.
2. In a medium bowl, whisk together egg, sugar, canola oil, and milk
until well mixed. Stir in zucchini and banana. Add zucchini mixture all
at once to flour mixture. Stir just until moistened. Fold in chocolate
pieces. Pour batter into prepared pan, spreading evenly.
3. Bake about 25 minutes or until top springs back when lightly
touched. Cool completely on a wire rack. Cut into squares. Nutrition
Facts
Nutrition facts per serving: Servings Per Recipe 24 squares Calories
120 Total Fat (g) 5.5 Saturated Fat (g) .4 Cholesterol (mg) .2 Sodium
(mg) 81 Carbohydrate (g) 16 Fiber (g) 1.5
RICE WITH CHAYOTE
(Fritanga)
~Shared by Johnny,
LA
This easy, mild-tasting side is a classic dish of Guatemala, and you
can use leftover rice in it.
Makes 6 to 8 servings
3 tablespoons vegetable oil
1 medium chayote (mirliton), peeled, cut in ½-inch pieces
1 medium onion, chopped
2 garlic cloves, chopped
4 cups cooked rice
1 medium tomato, coarsely chopped
1/4 teaspoon salt
Dash pepper
Snipped chives
Heat 2 tablespoons vegetable oil in a 12-inch skillet until hot. Cook
and stir mirliton over medium heat until crisp-tender, about 5 minutes;
remove from heat.
Add remaining 1 tablespoon oil to skillet and heat. Cook and stir onion
and garlic until onion is tender, about 5 minutes. Stir in rice; cook
and stir until hot, about 8 minutes. Stir in mirliton, tomato, salt and
pepper. Cook and stir until tomato is hot, 3 to 5 minutes. Sprinkle
with chives and serve.
SEVEN-UP BISCUITS
~Shared by Linda
H., Rosharon, TX
2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out.
Melt 1/4 cup butter in a 9 inch square pan.
Place cut biscuits in pan and bake at 450 degrees until golden brown.
Source: My Litter
http://mylitter.com
SOUTHWESTERN STIR-FRY
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 lb. pork tenderloin
2 tbs. dry sherry
2 tbs. cornstarch
1 tsp. ground cumin
1 clove garlic, finely chopped
1/2 tsp. seasoned salt
1 tbs. vegetable oil
1 med. onion, thinly sliced
1 med. green bell pepper, cut into strips
12 cherry tomatoes, halved
Warm flour tortillas and green chili salsa for serving. Cut pork
tenderloin lengthwise into quarters. Cut each quarter into 1/4 inch
thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned
salt in medium bowl. Add pork slices; stir to coat. Heat oil in large,
heavy skillet over medium-high heat. Add pork mixture; stir-fry 3 to 4
minutes. Stir in onion, pepper and tomatoes. Reduce heat to low; cover
and simmer 3 to 4 minutes. Serve hot with tortillas and salsa.
Makes 5 servings.
BEST CHOCOLATE POUND
CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup shortening
1 cup butter, softened
3 cups white sugar
5 egg yolks
5 egg whites
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10
inch tube pan. Cream shortening and butter until light and fluffy,
gradually adding sugar. Beat well at medium speed of an electric mixer.
Add egg yolks, one at a time, beating after each addition. Sift flour,
baking powder, salt, cocoa and cinnamon together. Add to creamed
mixture alternately with milk, beginning and ending with flour mixture.
Mix just until blended after each addition. Stir in vanilla and almond
extracts. In a clean bowl, beat egg whites until stiff peaks form. Fold
carefully into cake batter, mixing only until no streaks remain. Pour
batter into a greased and floured 10 inch tube pan. Bake at 350 degrees
F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick
inserted in center comes out clean. Cool in pan 10 minutes, remove from
pan, and let cool completely on a wire rack.
CLASSIC SPANISH
SANGRIA
~Shared by Marilyn,
Canton, OH
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
Have the fruit, rum, wine, and orange juice well chilled. Slice the
lemon, lime and orange into thin rounds and place in a large glass
pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours
to develop the flavors. When ready to serve, crush the fruit lightly
with a wooden spoon and stir in the wine and orange juice. Adjust
sweetness to taste.
DEEP-DISH PIZZA
CASSEROLE
~Shared by Treva, NC
1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner
1 lb. Ground beef
1 green pepper, chopped
1 small onion, chopped
1 can (8 oz.) pizza sauce
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
HEAT oven to 375ºF. PREPARE Dinner as directed on package. While
Macaroni is cooking, brown meat with peppers and onions in large
skillet; drain. Stir in pizza sauce. SPOON Dinner into
8-inch square baking dish; top with meat mixture and mozzarella. Cover.
BAKE 20 min. Or until heated through.
Kraft Kitchens Tips:
Substitute thawed frozen LOUIS RICH Pure Ground Turkey, ground round or
ground sirloin for the ground beef.
Use Your Microwave
Assemble recipe as directed in 1-1/2-qt. Microwaveable dish. Microwave
on HIGH 6 to 8 min. Or until heated through, turning dish every 2 min.
BACON EXPLOSION
~Shared by Johnny,
LA
2 pounds thick cut bacon
2 pounds Italian sausage or sausage of your choice
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
To kick off the construction of this pork medley you’ll need to create
a 5×5 bacon weave. If the strips you’re using aren’t as wide as
the ones pictured, then you may need to use a few extra slices to fill
out the pattern. Just make sure your weave is tight and that you
end up with a nice square shape to work with
The next step is to add some barbeque seasoning on top of your bacon
weave. Being the barbeque addict that I am, I whipped up a batch
of Burnt Finger BBQ’s competition pork rub for this special
occasion. Seeing as not everyone has the time, or the expertise,
to create a tasty rub of their own, I would recommend trying Bad
Byron’s Butt Rub, Rendezvous Famous Seasoning or Steven Raichlen’s
All-Purpose Rub
Now that you’re pork is well seasoned, it’s time to add more
pork. Take two pounds of Italian sausage and layer it directly on
top of your bacon weave. Be sure to press the sausage to the
outer edges of the bacon creating a patty that is the same thickness
all the way across. Most grocery stores carry loose sausage, so
just pick out one you like. I chose to go with a mild sausage,
but spicy would work just the same. If you really want to get
crazy, take a stab at making your own homemade sausage.
Next up is bacon layer number two. Take the remaining bacon
slices and fry them up the same way you would for breakfast (or lunch,
or dinner, or a midnight snack). If you like soft bacon, make it
soft. If you like crunchy bacon, make it crunchy. If you
like your bacon burnt to hell so the smoke detectors go off, then burn
it to hell so the smoke detectors go off. These pieces are going
to be a major part of the inner flavor of our sausage fatty, so cook
them your favorite way. Personally, I like my bacon right at the
point when it starts to get crispy, but hasn’t quite lost all of the
softness yet. Regardless of how well done you like yours, you’ll
need to crumble or chop the cooked strips into bite size pieces and
place on top of the sausage layer. (Note-It’s okay, and
encouraged, to snack on these pieces while your
chopping/crumbling. But keep in mind that once those bacon
morsels touch the raw sausage, you’ll need to resist all temptations to
nibble. This can and will be difficult, but hospital rips are no
fun, so stay strong.)
Since this is a barbeque recipe, we need to add another layer of
barbeque flavor. Take your favorite sauce and drizzle it all over
the top of the bacon pieces. Personally, I prefer to use Burnt
Finger BBQ’s homemade competition sauce, but if you’re torn on what
brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack
Stack. Once you’ve sauced the bacon, sprinkle on some more of the
barbeque seasoning you used on the bacon weave.
Now comes the fun part. Very carefully separate the front edge of
the sausage layer from the bacon weave and begin rolling
backwards. You want to include all layers EXCEPT the bacon weave
in your roll. Try and keep the sausage as tight as possible and
be sure to release any air pockets that may have formed. Once the
sausage is fully rolled up, pinch together the seams and ends to seal
all of the bacon goodness inside.
At this point we can start to see the final shape of our Bacon
Explosion, but we’re missing one key item. To complete the
construction process, roll the sausage forward completely wrapping it
in the bacon weave. Make sure it sits with the seam facing
downward to help keep it all sealed up.
Sprinkle some barbeque seasoning on the outside of the bacon weave, and
now this bad boy is ready for the smoker Cook your Bacon Explosion at
225 degrees in a constant cloud of hickory smoke until your Thermapen
gives an internal temperature reading of 165 degrees. Normally
this will take about 1 hour for each inch of thickness, but that could
vary depending on how well you maintain your fire and also how many
times you open the smoker to take a peek. Mine took about 2.5
hours, which was right on target with its 2.5 inch diameter.
Now that our Bacon Explosion is fully cooked, we need to add some
finishing flavors. Remember that barbecue sauce we used for inner
flavor? We’ll be using that same sauce to glaze the cooked bacon
weave. Using a basting brush, coat the entire surface with a thin
layer of sauce. Sweet sauces are loaded with sugars, so they’ll
give your fatty a nice glossy finish. Spicy and vinegar based
sauces don’t contain as much, so they won’t set up as well. If
you’re dead set on using those sauces, just cut them with a bit of
honey and you’ll get the same effect.
Slice the Bacon Explosion into quarter to half inch rounds to
serve. If your roll was good and tight, you should now see a nice
bacon pinwheel pattern throughout the sausage. Obviously pork is
best served by itself, but if you feel the need to make this meat
monster into a sandwich, try placing a couple Bacon Explosion slices on
a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is
no time flat!
Source: BBQ Addicts (the link has
step-by-step visuals)
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
CHEESY BAKED PASTA
WITH SPINACH AND
ARTICHOKES
~Shared by Linda
H., Rosharon, TX
Serves 4
8 ounces mezzi, rigatoni or some other short pasta (1/2 box)
1 14-ounce can artichoke hearts, rinsed and quartered
1 9-ounce package frozen creamed spinach, thawed
1/4 cup grated Parmesan (1 ounce)
2 cups grated mozzarella (8 ounces)
black pepper
Cook the pasta according to the package directions. Drain and return it
to the pot.
Add the artichoke hearts, spinach, Parmesan, 1 cup of the mozzarella,
and ¼ teaspoon pepper to the pasta and toss to combine.
Heat broiler. Transfer the pasta mixture to a shallow 2-quart (or
8-inch square) broilerproof baking dish. Sprinkle with the remaining
cup of mozzarella.
Broil until the cheese is browned in spots, 2 to 3 minutes.
Tip
The pasta can be refrigerated for up to 3 days or frozen for up to 3
months.
Nutritional Information
Calories 491; Fat 19g; Sat Fat 10g; Cholesterol 68mg; Sodium 1,045mg;
Protein 27g; Carbohydrate 54g; Sugar 3g; Fiber 5g; Iron 3mg
Source: Real Simple.com
http://RealSimple.com
APPLE NUT BREAD
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
3 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cup sugar
3/4 cup oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 cup walnuts
Sift flour, baking powder, baking soda, cinnamon and salt together into
large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix
thoroughly by hand (will be stiff). Add chopped walnuts. Grease and
flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread
is done when toothpick inserted in the middle comes out clean. Cool,
slice and serve.
CORN CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (16 oz.) can creamed corn
1/2 c. milk
1 c. Bisquick
1 egg, beaten
2 tbsp. butter, melted
2 tbsp. sugar
8 oz. Monterey Jack cheese
Instructions
Mix all but cheese. Pour half into greased baking dish. Slice cheese
and cover mixture. Pour rest of corn mixture over cheese. Bake 20 to 30
minutes at 400 degrees.
CHERRY COCONUT PIE
~Shared by Marilyn,
Canton, OH
21 oz. can cherry pie filling
1/4 to 1/2 tsp. cinnamon
1 tsp. lemon juice
Mix together and put in 9" unbaked pie shell. Bake 20 min. at
400.
While baking, mix together:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup milk
1/ Tbsp. butter
1/4 tsp. almond extract
1 egg - beaten
Mix all together and spread evenly over partially baked pie. Bake an
additional 15-20 min. or until crust and topping are golden brown.
DOUBLE-DELIGHT
PEANUT BUTTER COOKIES
~Shared by Treva, NC
It's a twist on the classic peanut butter cookie! Crunchy outside,
creamy inside, with just a hint of cinnamon. A real winner!
Prep Time: 45 Min
Total Time: 45 Min
Makes: 24 cookies
1/4 cup Fisher® Dry Roasted Peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup JIF® Creamy Peanut Butter
1/2 cup powdered sugar
1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well
chilled
Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated
sugar and cinnamon; set aside. In another small bowl, stir peanut
butter and powdered sugar until completely blended. Shape mixture into
24 (1-inch) balls.
Cut roll of cookie dough into 12 slices. Cut each slice in half
crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough
piece around 1 peanut butter ball, covering completely. Repeat with
remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat mixture completely
onto balls. On ungreased large cookie sheets, place balls 2 inches
apart. Spray bottom of drinking glass with CRISCO® Original No-Stick
Cooking Spray; press into remaining peanut mixture. Flatten each ball
to 1/2-inch thickness with bottom of glass. Sprinkle any remaining
peanut mixture evenly on tops of cookies; gently press into dough.
Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute;
remove from cookie sheets to cooling rack. Store tightly covered
EGGPLANT CASSEROLE
~Shared by Johnny,
LA
Ingredients:
1 lg. eggplant
1 can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1 lb. ground beef
3 Tbsp. sugar
1 tsp. sweet basil
2 eggs, beaten with 2 Tbsp. water
2/3 cup bread crumbs
Parmesan cheese
Directions:
Peel eggplant and slice. Sprinkle slices with salt & put in
strainer. Saute onion and garlic in oil; add ground beef and brown. Add
tomatoes, sugar, salt and pepper. Simmer about 30 minutes. Add sweet
basil and simmer 10 minutes. Squeeze excess moisture out of eggplant
slices and brown in oil.
In casserole place layer of eggplant slices; sprinkle with some bread
crumbs and spoon on some beaten egg sauce with meat and Parmesan
cheese. Repeat. Bake uncovered at 350 degrees F for 30 minutes.
LEMON BLOSSOMS
~Shared by Linda
H., Rosharon, TX
Tried these at the Lake Jackson Quilt show on 3/3/11. They are so
lemony and delicious and easy to make!!
Serves: 5 dozen
Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine
the cake mix, pudding mix, eggs and oil and blend well with an electric
mixer until smooth, about 2 minutes. Pour a small amount of batter,
filling each muffin tin half way. Bake for 12 minutes. Turn out onto a
tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon
juice, zest, oil, and 3 tablespoons water. Mix with a spoon until
smooth.
With fingers, dip the cupcakes into the glaze while they're still warm,
covering as much of the cake as possible, or spoon the glaze over the
warm cupcakes, turning them to completely coat. Place on wire racks
with waxed paper underneath to catch any drips. Let the glaze set
thoroughly, about 1 hour, before storing in containers with
tight-fitting lids.
Source: Paula Deen
APPLEBEE'S CHICKEN
FRIED CHICKEN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
Chicken:
2 lb. boneless skinless chicken breasts
Egg Wash:
2 cups milk
2 eggs
Dusting:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Batter:
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoon vegetable oil
2 teaspoons paprika
1 teaspoon black pepper
Coating:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper
Country Gravy:
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water
Bring milk and chicken broth for gravy to simmer over low-medium heat
(don't scorch). Next, add garlic, onion powder, pepper and salt. In a
small cup/bowl, add corn starch to cold water and mix thoroughly until
starch is dissolved. Increase heat to gravy and slowly stir in the
starch/water mixture as it bubbles and thickens.
Preheat vegetable oil in skillet or fryer to 350F at a 2-3 inch depth.
Be careful not to exceed temperature to reduce the risk of fire. Mix
dry ingredients for "dusting" and "coating" in two large bowls until
evenly mixed. Mix dry ingredients for batter in large bowl until evenly
mixed. Add oil, crack and add eggs, then milk and water. Beat by hand
until lumps are minimal.
In order: place the chicken breasts one-by-one into the dusting and
cover both sides with a thin layer of product; dip into batter and
remove (allow excess to drain); place in breading and "seal" in batter
with a dry, but not excessively thick, coating. Fry immediately. Be
careful not to remove coating from chicken breasts when handling and
placing into the oil. Fry for approximately six to eight minutes.
Internal temperature should be a minimum of 165 F. Remove and drain on
paper towel. Serve with gravy.
WATERMELON SHERBET
SMOOTHIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 C. cubed seedless watermelon
1 C. crushed ice
1 C. watermelon, raspberry or lime sherbet
4 t. lime juice
2 t. miniature semisweet chocolate chips
In a blender, combine the watermelon, ice sherbet, and lime juice;
cover and process 30 seconds or until smooth. Stir if
necessary. Pour into chilled glasses; sprinkle with chocolate
chips. Serve immediately.
PINEAPPLE CASSEROLE
~Shared by Marilyn,
Canton, OH
2 (20 oz) cans pineapple chunks, drained and juice reserved
1 cup sugar
2 cups grated Cheddar Cheese
6 Tbsp. flour
1 stick melted butter
Ritz Crackers, crumbled (I usually use 25-30 crackers)
Preheat oven at 350 degrees. Drain pineapple; reserve 6 tablespoons of
juice. Mix sugar, flour, and add reserved juice. Stir in pineapple and
cheese; mix well. Pour into 1 1/2 quart greased casserole dish. Top
with crumbled crackers soaked in melted butter. Bake uncovered at 350
degrees for 20 to 30 minutes. Enjoy!
STRAWBERRY-AND-CREAM
CHEESE-FILLED
MUFFINS
~Shared by Treva, NC
A slather of cream cheese and jelly on top of muffins is too messy to
eat on the way to work, so we tucked the goodies inside. Any flavor of
fruit preserves will work. The muffins can be made ahead and stored in
an airtight container overnight or in a heavy-duty zip-top plastic bag
in the freezer. Just thaw at room temperature and eat.
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons strawberry preserves
2 & 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 & 1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray
Preheat oven to 375°.
Combine the cream cheese and preserves; stir with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and the next 5 ingredients (flour through salt) in a
medium bowl; make a well in center of mixture. Combine buttermilk, oil,
egg whites, and egg; stir well with a whisk. Add to flour mixture,
stirring just until moist.
Spoon the batter into 12 muffin cups coated with cooking spray, filling
one-third full. Top each with about 1 teaspoon cream cheese mixture;
divide the remaining batter evenly over the cream cheese mixture. Bake
at 375° for 25 minutes or until muffins spring back when touched
lightly in center. Remove the muffins from pans immediately, and place
on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)
CALORIES 182 (29% from fat); FAT 5.9 g (sat 1.7 g,mono 1.6 g,poly 2 g);
IRON 1.3 mg; CHOLESTEROL 23 mg; CALCIUM 94 mg; CARBOHYDRATE 27.4 g;
SODIUM 231 mg; PROTEIN 5 g; FIBER 0.7 g
Source: Cooking Light, MARCH 2001
BILL'S STUFFED PORK
LOIN
~Shared by Johnny,
LA
What you will need:
1 pork loin (not a tenderloin) about 8 to 10 inches long and 4 inches
in diameter
1- 8oz. bar of cream cheese softened
1 to 1 ½ pounds of small cooked salad shrimp
1 to 2 jalapeno peppers (deseeded) diced into small pieces
approximately 4 green onions chopped
¾ cup of Texas BBQ Rub
Worcestershire sauce
For the Stuffing:
In a medium sized bowl take the cream cheese, the shrimp, the jalapeno
peppers, the green onions, and approximately ¼ cup of Texas BBQ Rub and
mix together. Set aside.
Take a sharp knife and hollow out a hole thru the center of the pork
loin approx 1-½ inches to 2 inches in diameter. Save the portion of the
loin that you cut out. Take the stuffing mix and fill the hollow hole
you created in the pork loin. Take a part of the loin (approximately 1
inches thick) that you cut out of the center of the loin and replace it
on the two ends of the stuffed loin. Use tooth picks to hold the pieces
of loin in place. Now simply use the Simple 1-2-3 method of applying
Worcestershire sauce and then the remaining ½ cup of Texas BBQ Rub over
the entire pork loin and place on your smoker. Cook at approximately
200 to 225 degrees for 2 ½ to 3 hours till you get an internal
temperature of 160 degrees. After about an hour on the smoker I usually
form a boat with some aluminum foil and place the loin inside the boat.
You can use an aluminum pan if you wish. The reason for the foil or the
aluminum pan is as the center of the loin heats up the stuffing will
begin to ooze out of the ends of the loin and this makes clean up a lot
easier.
Let the loin rest for about ½ hour then slice. It is a bit gooey but it
is sooooo good.
By the way, you can make just the stuffing mix and use it as a dip. It
is great by itself.
ROASTED CHICKEN AND
CARROTS WITH
OLIVES AND LEMONS
~Shared by Linda
H., Rosharon, TX
Note: This is
wonderful! ~LCH
Serves 4
1 chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick)
1/2 cup pitted kalamata olives
4 bay leaves
1 lemon, cut into wedges
2 tablespoons olive oil
kosher salt and black pepper
1 teaspoon paprika
Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken,
carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼
teaspoon pepper. Arrange in a single layer and sprinkle the chicken
with the paprika.
Roast, tossing the vegetables once, until the chicken is cooked through
and the carrots are tender, 45 to 50 minutes.
Source: RealSimple.com
http://RealSimple.com
BEEF AND SAUSAGE ROLL
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
INGREDIENTS
For meat:
1-1/2 cups 1/2-inch pieces crust less Italian bread
1/2 cup milk
1-1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
For filling:
1/4 cup water
1 (10-ounce) package ready-to-use spinach
4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil
PREPARATION:
Make meat:
Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix
bread and milk in medium bowl. Mash bread with fingers until soaked.
Squeeze out excess moisture from bread. Place bread in large bowl;
discard milk.
Add ground beef, sausages, eggs, salt and pepper to bread and mix well.
Place meat in center of foil. Using moistened fingers, pat meat into 12
x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing
filling.
Make filling:
Preheat oven to 350 degrees F. Bring 1/4 cup water to simmer in large
pot. Add spinach. Cover and cook until just wilted, tossing often,
about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat,
covering completely. Cover with prosciutto. Arrange provolone cheese
atop prosciutto, spacing apart. Place hard-boiled eggs end to end in
line down long side of roll. Arrange parsley along both sides of eggs.
Starting at long side near eggs and using foil as aid, roll up meat
jelly roll style. Pinch ends and seams together, enclosing filling
completely. Fold down foil from around meat roll. Brush meat with 1
tablespoon oil.
Bake meat roll until thermometer inserted into center registers 160
degrees F, about 1 hour. Let stand 15 minutes. Serve hot or at room
temperature; cut into slices.
Yield: 6 servings
Click
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FAST CHICKEN AND RICE
~Shared by Treva, NC
Start to Finish: 10 min.
1 (8.8-ounce) package cooked brown or white rice
1/2 cup frozen peas
1 pound chicken breast tenders, halved crosswise
1 tablespoon cooking oil
1/4 cup bottled stir-fry sauce
Packaged oven-roasted sliced almonds
1. Stir peas into rice pouch. Heat in microwave according to package
directions.
2. Meanwhile, in a large skillet, cook and stir chicken in hot oil over
medium-high heat for 2 to 3 minutes or until no longer pink. Stir rice
mixture into skillet. Stir in stir-fry sauce; heat through. Sprinkle
each serving with almonds. Makes 4 servings.
Nutrition Facts
Calories 311, Total Fat (g) 9, Saturated Fat (g) 1, Monounsaturated Fat
(g) 2, Polyunsaturated Fat (g) 3, Cholesterol (mg) 66, Sodium (mg) 453,
Carbohydrate (g) 25, Total Sugar (g) 1, Fiber (g) 2, Protein (g) 31
Vitamin C (DV%) 5, Calcium (DV%) 3, Iron (DV%) 8
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens
http://www.bhg.com/recipes/healthy-eating/
DUTCH BABIES WITH
FARM-STYLE EGGS
~Shared by Maggie,
TX
Prep: 20 min.
Bake: 25 min.
Stand: 5 min.
Ingredients
Nonstick cooking spray
1/2 cup frozen egg product, thawed
1/4 cup nonfat milk
1/4 cup all-purpose flour
1 tablespoon cooking oil
1/2 teaspoon dried thyme, crushed
1 cup frozen loose-pack hash brown potatoes with onion and
peppers
2 ounces fully cooked ham, cut into strips (about 1/2 cup)
1-1/4 cups frozen egg product, thawed
1/4 teaspoon salt
1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
Directions
1. Lightly coat four 4-1/2-inch foil tart pans with cooking spray. Beat
the 1/2 cup egg product, milk, flour, oil, and thyme until smooth.
Divide batter evenly among pans. Bake in a 400 degrees F oven for 25
minutes or until brown and puffy. Turn off oven; let stand in oven for
5 minutes.
2. Meanwhile, lightly coat a large nonstick skillet with cooking spray.
Cook the frozen hash brown potatoes over medium heat for 7 to 8 minutes
or until tender; stir often. Add ham; heat through. Beat together the
1-1/4 cups egg product, salt, oregano, and pepper. Add to potatoes.
Cook, without stirring, until mixture begins to set on bottom. Use a
spatula to lift and fold partially cooked eggs so uncooked portion
flows underneath. Cook 2 to 3 minutes more or until eggs are cooked.
Spoon into center of puffs. Serve immediately.
Makes 4 servings.
Food exchanges: 1/2 bread, 2 meat, 1 fat.
Nutrition Facts
Calories 218, Total Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg)
9, Sodium (mg) 513, Carbohydrate (g) 13, Fiber (g) 1, Protein (g) 18,
Iron (DV%) 21
* Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens Magazine
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TANDOORI CHICKEN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup nonfat plain yogurt
- 1 small onion, minced
- 2 cloves garlic, minced
- 1-1/2 tablespoons lemon juice
- 1 teaspoon chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- 4 bone-in chicken thighs (about 1-1/2 pounds), skinned and
trimmed of fat
DIRECTIONS
Stir together yogurt, onion and garlic in a shallow glass dish. Add
lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper,
cinnamon and cloves. Add chicken and coat well. Cover and marinate in
the refrigerator for at least 2 hours or overnight.
Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and
set it over a foil-covered baking sheet. Place the chicken on the
prepared rack.
Bake the chicken until browned and no trace of pink remains in the
center, 25 to 30 minutes. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 227,
Fat: 10 g, Cholesterol: 87 mg, Carbohydrate: 8 g, Protein: 27 g, Fiber:
1 g, Sodium: 398 mg Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean
Meat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
ROASTED PLUM TOMATOES
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 12 plum tomatoes
- 2 tablespoons chopped fresh basil
DIRECTIONS
Preheat the oven to 450 degrees F. In a large bowl, combine all the
ingredients except the tomatoes and basil.
Cut the tomatoes in half lengthwise and gently squeeze out the seeds
and juice. Toss in the oil mixture then pour into a 9" x 13" baking
dish.
Roast for 20 to 25 minutes, or until tender but not overcooked.
Sprinkle with the basil, and serve.
Nutritional Information Per Serving (4 tomato halves): Calories: 68,
Fat: 5 g, Cholesterol: 0 mg, Sodium: 398 mg, Carbohydrate: 6 g, Dietary
Fiber: 1 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat
Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
http://www.amazon.com/exec/obidos/ASIN/1580401384/atozreci-20
SWISS STEAK
~Shared by Mary S.,
Nashville, TN
Makes: 6 Servings
INGREDIENTS
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- A 1-1/2-pound beef round steak, about 3/4 inch thick
- 1 tablespoon canola or corn oil
- 1 large onion, sliced
- One 14-to 15-ounce can crushed or diced tomatoes, with liquid
- 1 cup unsalted homemade or canned reduced-sodium beef broth
- 2 cups sliced carrots
DIRECTIONS
Combine the flour, salt, and pepper in a pie pan. Dredge the steak in
the seasoned flour.
With a wooden or metal meat mallet, pound the steak between sheets of
wax paper until it is 1/2 inch thick. Cut the steak into 6 pieces.
Dredge the pieces in any remaining flour.
Heat the oil in a large non-stick skillet. Brown the steak well on both
sides. Remove from the pan and set aside.
In the same skillet, saute the onion until tender, about 5 minutes. Add
the tomatoes with their liquid, and the broth. Stir to blend.
Add the steak; cover and simmer 1-1/2 hours, adding enough water to
braise the meat and keep it moist.
Add the carrots, cover, and simmer 30 minutes longer, or until the meat
is fork-tender.
Nutritional Information Per Serving (1/6 of Recipe): Calories: 243,
Fat: 8 g, Cholesterol: 64 mg, Sodium: 748 mg, Carbohydrate: 18 g,
Dietary Fiber: 4 g, Sugars: 8 g, Protein: 24 g
Diabetic Exchanges: 1 Starch, 3 Lean Meat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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PORTOBELLA "CHEESESTEAKS"
~Shared by Maggie,
TX
1 (6-ounce) package sliced Portobella caps
Salt
1/4 cup water
Vegetable oil
1/2 large onion, thinly sliced
1/2 teaspoon dried oregano
4 slices American or mozzarella cheese
2 long sandwich buns (hoagie buns)
1/3 cup sliced peperoncini, cherry peppers or banana peppers (optional)
1. Preheat the oven to 350°F (175°C).
2. Place the mushrooms in a large saucepan and liberally sprinkle with
salt. Add water, turn the heat to medium, and cover. After 6 minutes
the mushrooms will have released most of their liquid. Salt again so
the mushroom flavor is very strong, and remove and place the mushrooms
on a paper towel-lined plate.
3. Heat about 2 tablespoons oil in medium skillet and add the onion.
Fry the onion until very limp and browned, about 10 minutes. Turn down
the heat to low, and season with a little salt and the oregano.
4. Form the onion into a rectangular shape to approximate the shape of
the buns into which they will go. Cover with the cheese. Cover the
saute pan until the cheese melts. Remove the cover and cut the
onion-cheese mixture down the middle so you have 2 thin, narrow halves,
making it easier to transfer the mixture onto the buns.
5. Cut the buns almost in half lengthwise, making sure the "hinge"
stays intact. Place half the onion-cheese mixture onto each bun with a
spatula and add half the mushrooms. Cover with any remaining sauce from
skillet and finally top with the hot peppers, if desired.
Serves 2.
CRISPY HERBED CHICKEN
~Shared by Maggie,
TX
1/2 cornmeal
1/4 c. flour
2 tbsps. grated parmesan cheese
1 1/2 tsps. Italian seasoning
1/2 tsp. garlic powder
salt and pepper
2 boneless, skinless, chicken breast
1/2 c. skim milk
butter-flavor cooking spray
Heat oven to 400 degrees Combine dry ingredients. Dip chicken into
milk; coat with corn meal mixture. Pam both sides of chicken. Place
chicken on a cookie sheet that has been sprayed with non-stick cooking
spray. Bake 30 min. or until brown and tender.
Serves 2
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SUMMER STUFFED
ZUCCHINI
2 small zucchini
Alfredo sauce – see below
1 tablespoon chopped parsley
½ cup cooked ham, chopped (don’t use a sweet ham)
½ cup rice or corn Chex, crushed fine (corn Chex are now gluten free,
too!)
Seasoned Salt
Ground Pepper
Grated Parmesan cheese
NOTE: You can substitute fresh breadcrumbs for the Chex.
Alfredo Sauce (Makes more than you need):
1 stick butter
1 garlic clove, minced
1 cup 2% milk
1 cup cream
¼ teaspoon white pepper
½ cup parmesan cheese
¾ cup Mozzarella cheese, freshly shredded
Make the sauce first. In a heavy saucepan, melt the butter over medium
heat. Add the minced garlic, and swirl around in the butter for about
20 seconds. Add the milk, cream, and white pepper all at once, stir,
and bring to a low simmer. Add the parm cheese. Stir. When it is
incorporated, add the Mozz cheese. Turn heat to low and simmer for
about 7-8 minutes or until thickened. It will thicken even more as it
sits.
Preheat oven to 350. Butter a baking dish. Prepare zucchini by washing
it. Fill a large pan 2/3rds full with salted water and bring it to a
boil. Add zucchini. Cook for about 5 minutes for really small zucchini,
or a couple minutes longer if your zucc’s are medium sized. The
zucchini should be barely tender. Rinse under cold water, then pat dry.
Trim ends off zucchini and slice zucchini in half lengthwise.Scoop out
the pulp using a melon baller or small spoon, and place the zucchini
cut side down on paper towels to drain. Place the pulp in a mixing
bowl, and roughly mash the pulp with a fork or two knives. Stir in the
chopped ham.How are your chopping skills? I give myself a B+. I’m
pretty good with this particular knife, but I’m not going to enter a
chopping competition. Now, if we were talking about shredding or
peeling ... I’m your girl. I can peel carrots and potatoes at the speed
of light, and dispense pounds of shredded cheese in mere minutes. Um,
sorry ... let’s get back to the recipe. After you add your ham, add the
parsley, Chex, seasoned salt, and pepper. Fold in about ¼ cup of sauce.
Filling should be the consistency of a bread stuffing. Taste and adjust
seasoning. My youngest loved the filling right out of the bowl. Fill
the zucchini shells with the mixture – really mound it high. Sprinkle
with parmesan cheese. Put the stuffed zucc’s in a buttered baking dish.
Bake 20 minutes, crank up the broiler and broil for about 5 minutes or
until the top is golden brown. Mmm, mmm, good! These are deceptively
filling, and are the main dish – definitely not a side dish. It pairs
perfectly with a summer green salad tossed with a light vinaigrette.
Just look at how great these are!
Source: It's All Gouda
http://itsallgouda.blogspot.com/
ICE CREAM PIE
This make-ahead dessert is a crowd pleaser. Serve it after a summer
barbecue or try it instead of a traditional birthday cake! Or try other
ice cream ideas.
Serving: 12
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Pie:
1 cup chocolate wafer crumbs
1 cup graham cracker crumbs
1/2 cup light margarine, melted
1/2 gallon frozen non fat vanilla yogurt
Chocolate Sauce:
2/3 cup sugar
3 tbsp cocoa
1 tbsp cornstarch
2/3 cup evaporated skimmed milk
1 tbsp light margarine
1 tsp vanilla
Assemble pie:
1. In bowl, combine chocolate wafers crumbs and graham cracker crumbs
with melted margarine, stirring until combined. Pat into bottom of
13x9x2-inch pan and chill.
2. Soften frozen vanilla yogurt and spread on top of crust. Chill in
freezer. When firm, top with chocolate sauce.
Chocolate Sauce:
1. In saucepan, combine sugar, cocoa, and cornstarch. Gradually add
evaporated milk. Cook over low heat, stirring, until mixture thickens.
2. Add margarine and vanilla, stirring to blend well. Remove from heat
and set aside.
Finish Pie:
1. Spread slightly cooled chocolate sauce on top of yogurt. Return to
the freezer and allow to firm.
Based on individual serving.
Calories: 279
Total Fat: 1 g
Carbohydrates: 52 g
Protein: 8 g
Source: A Trim & Terrific Louisiana Kitchen by Holly Clegg
COOL WHIP FROSTING
1 package instant vanilla pudding
1/4 cup powdered sugar
1 cup cold milk
8 ounces Cool Whip -- Thawed
Directions:
Mix pudding, milk and powdered sugar with mixer for 1 minute until
creamy. Fold in cool whip. Spread on cake.
SUCCULENT HONEY
MUSTARD GRILLED CHICKEN
Serving: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
1/2 cup Hellmann's® Real Mayonnaise
2 Tbsp. Hellmann's® Deli Mustard
1 Tbsp. honey
1 tsp. apple cider vinegar
2 green onions, chopped
1-1/4 lbs. boneless, skinless chicken breasts
1. Mix mayonnaise, mustard, honey, vinegar and onions.
2. Reserve 1/3 cup mixture.
3. Grill chicken breasts brushing with remaining mixture until done.
4. Serve with reserved mixture.
SOUTHWESTERN MACARONI
2 T. soft butter
2 C. milk
1 1/2 C. Cheddar or Jack cheese, cubed
2 C. dry, uncooked macaroni
1/2 tsp. salt
1/2 tsp. mustard
2 T. green chilies, chopped
2 eggs, beaten
2 T. butter, melted
1/2 C. bread crumbs
Preheat oven to 350°F. Mix all ingredients except butter and bread
crumbs.
Put into a casserole. Sprinkle with crumbs mixed with butter. Bake 40
to 50 minutes.
BUFFALO SHRIMP
Buffalo Shrimp - our new take on an old favorite - cooks up even faster
than chicken wings and tastes incredible.
Serving: 4
Cook Time: 10 minutes
Blue Cheese Dip:
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1/4 cup low-fat milk
4 oz blue cheese, crumbled (1 cup)
1 Tbsp fresh lemon juice
1/2 tsp salt
Buffalo Shrimp:
1/4 cup all-purpose flour
1/4 tsp each salt and ground cayenne pepper
1 1/2 lb large shrimp, shelled, deveined, and tails intact
1 Tbsp each olive oil and unsalted butter
2 tsp regular hot red pepper sauce or garlic flavor
Chopped fresh parsley or chives Carrot and celery sticks
1. In a bowl, combine ingredients for blue cheese dip; cover and
refrigerate.
2. In a shallow bowl, combine flour, salt, and cayenne pepper. Add
shrimp, tossing to coat.
3. In a large skillet, heat oil, butter, and hot pepper sauce. Add
shrimp and cook, stirring constantly until lightly browned, 3 to 4
minutes.
4. Sprinkle blue cheese dip with parsley; serve with shrimp, carrot
sticks, and celery sticks.
Based on individual serving.
Calories: 444
Total Fat: 22 g
Carbohydrates: 23 g
Protein: 37 g
Source: iVillage.com
http://iVillage.com
SPINACH AND CHEESE
STUFFED PASTA SHELLS
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 6
"Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach
filling."
Ingredients:
32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 cup grated Parmesan cheese 2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to boil, gently place pasta shells
in boiling water; bring water back to boil. Cook until noodles are just
tender; drain well.
3. Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan
cheese, fennel, basil and garlic in a large mixing bowl. Season with
salt and pepper; mix well.
4. Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch
baking dish.
5. Fill each pasta shell with the spinach cheese mixture. Arrange the
shells, filling side up in the baking dish. Spoon remaining marinara
sauce over the shells. Sprinkle remaining Parmesan cheese on top of the
shells.
6. Cover the pan loosely with aluminum foil and bake in preheated oven
until heated through; about 30 minutes.
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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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