|
A
to Z
Recipes
July 31,
2011
Always
something to make you think,
laugh and cook.
|
If
you had to go to the web site to
read this then you have not subscribed to this publication at our new
list host, EZezine. You may sign
up here or visit the permanent link at the bottom of this
publication.
Good morning and welcome to your Sunday edition of A
to Z Recipes Newsletter. Thank God, we got some rain as a result of
that tropical storm that came through coastal Texas. I guess,
technically, "Don" was a hurricane, but he did lots of good to
our area. I'm praying for this hurricane season to continue in its
mild-mannered ways. Folks here say we're "due for another biggun". As
for me, I'd be pleased with some much-needed rain every once in a
while. I'm good with that!
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 "Vegetables from
A to Z". The theme topic ends today.
The new theme topic will be announced in Wednesday's issue. 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 Wednesday, God willing.
|
|
|
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.
|
|
|
~Shared by Mary H., Montreal, Canada
"Friends are like cupcakes in my pantry of memories."
~ Author unknown.
Found on a
cupcake website.
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!
|
|
|
AS YOU TRAVEL THROUGH LIFE
~Shared by Treva, NC
As you travel through life there are always those times
When decisions just have to be made,
When the choices are hard, and solutions seem scarce,
And the rain seems to soak your parade.
There are some situations where all you can do
Is simply let go and move on,
Gather your courage and choose a direction
That carries you toward a new dawn.
So pack up your troubles and take a step forward -
The process of change can be tough,
But think about all the excitement ahead
There might be adventures you never imagined
Just waiting around the next bend,
And wishes and dreams just about to come true
In ways you can't yet comprehend!
Perhaps you'll find friendships
That spring from new things
As you challenge your status quo,
And learn there are so many options in life.
Perhaps you'll go places you never expected
And see things that you've never seen,
Or travel to fabulous, faraway worlds
And wonderful spots in between!
Perhaps you'll find warmth and affection and caring
And somebody special who's there
To help you stay cantered and listen with interest
To stories and feelings you share.
Perhaps you'll find comfort in knowing your friends
Are supportive of all that you do,
And believe that whatever decisions you make,
They'll be the right choices for you.
So keep putting one foot in front of the other,
And taking your life day by day...
There's a brighter tomorrow that's just down the road -
Don't look back!
You're not going that way!
~Unknown
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!
|
|
|
Interesting Trivia
~Shared by Mary H.,
Montreal, Canada
The night of January 20th is "Saint Agnes's Eve", which is regarded as
a time when a young woman dreams of her future husband.
Google is actually the common name for a number with a million zeros.
It takes glass one million years to decompose, which means it never
wears out and can be recycled an infinite amount of times!
Gold is the only metal that doesn't rust, even if it's buried in the
ground for thousands of years.
Your tongue is the only muscle in your body that is attached at only
one end.
If you stop getting thirsty, you need to drink more water. When a human
body is dehydrated, its thirst mechanism shuts off.
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!
|
|
|
Monthly
Theme, Recipe Submissions |
|
Our
Monthly
Theme topic is: Vegetables from A
to Z
This month's theme is Vegetable
Recipes from A to Z: Artichokes
to Zucchini,
that is! It is recommended that we should consume 3-5 servings
of vegetables daily. What's your secret dish that helps you maintain
the RDA for veggies? We're looking for appetizers,
soups, salads, main dish, sides, etc. which contain veggies. Please join in the fun by sharing
your favorite recipes in this month's theme.
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
"Vegetables from A to Z". 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 August. 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: Vegetables
from A to Z.
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 "Vegetables from
A to Z" has a deadline of July 31, 2011,
and will be posted on August 7, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Vegetables
from A to Z. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
|
|
|
Placing a vote takes
only a moment and helps
promote A to Z Recipes.
Having
trouble using the
method above for placing your vote?
Vote
for
this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely
through reader support. Your donation helps to defray the expenses
involved with publishing this newsletter and the web site. There is no
monetary gain involved, only the opportunity for you to offset the
Publisher's expenses thereto. You may donate through PayPal, or other
methods listed.
To
make donations using other methods, go here.
|
|
|
A Strange Old Lady
~Shared by Donna
R., Yuma, AZ
A very weird thing has happened.
A strange old lady has moved into my house.
I have no idea who she is,
where she came from,
or how she got in.
I certainly did note invite her.
All I know is that one day she wasn't there
and the next day she was.
She is very clever.
She manages to keep out of sight
for the most part,
but whenever I pass a mirror,
I catch a glimpse of her.
And whenever I look in the mirror directly,
to check my appearance,
there she is, hogging the whole thing
and completely obliterating my gorgeous face and body.
This is very rude.
I have tried screaming at her to stop it,
but she just screams back, grimacing horribly.
She is really quite frightening!
She insists on hanging around,
the least she could do is offer to pay a little rent.
But, NO!
Every once in a while I do find a dollar bill
stuck in a coat pocket,
or some loose change under a sofa cushion,
but that is not nearly enough.
In fact, I don't want to jump to conclusions,
but I think she is stealing money from me.
I go to the ATM and withdraw one hundred dollars
and a few days later it is all gone.
I certainly don't spend money that fast
so I can only conclude that the old lady is pilfering from me.
You would think she would use some of that money
to buy some wrinkle cream.
God knows she needs it!
And money isn't the only thing I think she is taking.
Food seems to disappear at an alarming rate too.
Especially the good stuff like
ice cream, cookies and candy.
I just can't seem to keep that stuff in the house any more.
She must really have a sweet tooth,
but she better watch it
because she is really packing on the pounds!
I think she realizes that and to make herself feel better
she is tampering with my scale to make me think
that I am putting on weight too.
For an old lady, she really is quite childish though.
She like to play these really nasty games
like going into my closets when I'm not home
and altering my clothes so that they don't fit.
Or messing with my files and papers
so that I can't find them.
This is particularly annoying
since I am an extremely neat and organized person.
She fiddles with my DVR to make it not record
what I have carefully and correctly programmed it to record.
She has found imaginative other ways to annoy me.
She gets to my mail, newspapers, and magazines
before I do and somehow
blurs the print so badly that I can't see it.
And she has done something really sinister
to the volume controls on my TV, radio and telephone
so that all I hear are mumbles and whispers.
She had done other things like make my stairs steeper,
my vacuum cleaner heavier
and all my knobs and faucets hard to turn.
She even made my bed higher
so that getting into and out of it is a real challenge.
Further more, she gets to my groceries
before I get them put away
and applies super glue to the lids
making it almost impossible for me to open them.
Is this any way to repay my hospitality?
I don't even get any respite at night
because more than once her snoring has awakened me.
It is very unattractive!
And as if that weren't bad enough,
she is no longer confining her tactics to the house.
She has found a way to sneak into my car
and follow me everywhere I go.
She has completely taken the fun out of shopping for clothes.
When I try something on, she tries on the exact outfit
and stands in front of the dressing room mirror
and monopolizes it.
She looks totally ridiculous in the outfit
and plus she keeps me from seeing
how great it looks on me.
Just when I thought she couldn't get any meaner,
she proved me wrong.
She came with me to get my drivers license picture taken
and just as the camera shutter clicked,
she jumped right in front of me!
Who is going to believe
that the picture of that old lady is me?
She is walking on very thin ice now
and if she keeps this up,
I swear I will have her put away!
But then, on second thought,
maybe I shouldn't be too hasty.
I think I will check with the IRS
and see if I can claim her as a dependent.
~Author Unknown~
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!
|
|
|
Recipe
Reviews, Reader Comments |
|
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!
|
|
|
Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CHEDDAR CHAMP
~Shared by Luanne,
FL
Ingredients:
3 1/2 oz Deli aged white cheddar, shredded
2 leeks, very thinly sliced
1 cup reduced-fat milk
1 (10-oz) container cooking creme
2 tablespoons garlic herb butter
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 (32-oz) package refrigerated mashed potatoes
Prep:
Shred cheese. Cut leeks in half lengthwise; then slice white portion
only (2 cups).
Steps:
Combine leeks, milk, cooking creme, butter, salt, pepper, and nutmeg in
medium saucepan; cook on medium-high 4–6 minutes or until leeks are
softened.
Heat potatoes in microwave following package instructions. Stir
potatoes and cheese into leek mixture. Serve.
Makes 6 servings
(The
above recipe was intended to be served with the following recipe,
as they are a perfect match. This pork recipe was published without it
in the last
newsletter. Here it is again for your convenience!)
PORK WITH LEMON DILL
SAUCE
~Shared by Luanne,
FL
When my niece was here, we sampled this at Publix. Got the recipe and
ingredients. It is a winner altho it sounds complicated, it really
isn't. We didn't slice the pork until after cooking. The potatoes
(above) are a
treat by themselves.
Ingredients
1 pork tenderloin (about 1 lb)
4 slices bacon
4 toothpicks
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup lemon dill sauce, divided
Prep
Preheat oven to 425°F.
Cut tenderloin into four equal pieces.
Steps
Wrap each piece of the pork with a slice of bacon, then secure ends of
bacon with toothpicks; season with salt and pepper (wash hands). Place
pork on baking sheet and top each with 1 tablespoon lemon dill sauce.
Bake 15–20 minutes or until pork is 160°F (for medium). Top each with 1
tablespoon (or more) remaining lemon dill sauce. Let stand 2–3 minutes
before serving.
Remove toothpicks and serve.
PAMMIE'S FAVORITE
SAMMIE
~Shared by Pammie
H., Swanton, OH
My absolute favorite sandwich.
2 slices of pumpernickel bread
2 teaspoons of Woebel’s Sweet & Spicy Mustard
6 to 8 slices of turkey pastrami (thinly sliced)
2 slices of Lorraine cheese
Put 1 teaspoon of mustard on each slice of bread, add one slice
of cheese to each slice of bread, put the pastrami on one of the slices
of bread and top with the other slice.
Enjoy with fresh fruit or a glass of juice.
OREO CHEESECAKE
CUPCAKES
~Shared by Larry
J., Spring Hill, TN
Ingredients
22 Oreos, 16 left whole, and 6 coarsely chopped
2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
1/2 cup sugar
1/2 tsp vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup sour cream
Pinch of salt
Directions
Preheat oven to 275 F. Line 12 standard muffin tins and 4 ramekins (or
16 muffin tins, if you have them) with paper liners. Place 1 whole Oreo
in the bottom of each lined cup. Beat the cream cheese in the bowl of a
stand mixer on medium. Gradually beat in the sugar and vanilla. Pour in
the beaten eggs, a little at a time, scraping down the sides of the
bowl after each addition. Beat in the sour cream and salt. Stir in
chopped cookies by hand. Pour the batter into the prepared tins,
filling each almost to the top. Bake, rotating pan halfway through,
until filling is set, 22-25 minutes. Cool in the pans for about 15
minutes, on a wire rack, then transfer to a plate in the refrigerator
for at least 4 hours.
ASPARAGUS BOW-TIE
PASTA
~Shared by Doe,
Oliver, B.C., Canada
Makes 4 servings
2 c bow tie pasta, uncooked
1 lb. fresh asparagus spears, trimmed, cut into 1" lengths
1/2 c halved orange sw pepper strips
1/4 c julienne cut oil-packed sun-dried tomatoes, undrained
1/2 c 25% less sodium chicken broth
50g (1/5 of 250g) Philadelphia brick cream cheese
1 tbsp chopped fresh oregano
1 c Kraft 4-Cheese Italiano shredded cheese
Cook pasta, omitting salt & adding asparagus to boiling water for
the last 2 mins. Drain. Meanwhile, cook peppers & tomatoes in lg
skillet on med high heat, 2-3 mins., or until crisp tender, stirring
frequently. Add pasta mixture, broth, cream cheese & oregano to
skillet, mix well. Cook & stir 5 mins., or until sauce is slightly
thickened. Top with shredded cheese; cook 2-3 mins or until cheese
begins to melt.
Special extra- Add 1 1/2 cups cooked cleaned shrimp or chopped cooked
chicken to skillet with cooked pasta.
My note- I did this one - added a leftover ham steak that we had
barbecued the night before , diced it & threw into it to the pasta.
Also can be added fresh snow peas, wax or green beans, stroll through
your garden. That's usually why I do to change up these recipes.
Source: Original recipe from Kraft Kitchens.
PEPPERY OVEN FRIES
~Shared by Marilyn,
Canton, OH
3 Tbsp. grated parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
3 medium potatoes, peeled and cut into 1/2-inch wedges
Cooking spray for pan and potatoes
Preheat oven to 400 F. Spray a jellyroll pan; set aside.
Combine first 5 ingredients in a large plastic bag; set aside. Coat
potatoes liberally with cooking spray. Place in bag with cheese
mixture. Close bag and shake until potatoes are covered with cheese
mixture. Arrange potato wedges in a single layer on prepared pan. Bake
for 35 minutes or until golden brown and tender. Serves 4.
CINNAMON MUFFINS
~Shared by Treva, NC
1/2 c. butter
1 egg
1 c. sugar
1 & 1/2 c. flour
1 & 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 c. milk
Mix together butter, egg and sugar. Stir in dry ingredients alternating
with milk. Bake in greased muffin "tins" for 20 to 25 minutes at 350
degrees.
CINNAMON MUFFIN TOPPING:
4 tbsp. butter, melted
3/4 c. sugar
1 tsp. cinnamon
Dip muffins in butter and roll in cinnamon sugar.
WYOMING COWBOY
COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup flaked coconut
3/4 cup chopped pecans
1 cup butter, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups chocolate chips
Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. Bake
at 350 degrees F for 6 to 8 minutes or until toasted, stirring every 2
minutes. Set aside to cool.
In a large mixing bowl, cream butter and sugars until light and fluffy.
Add eggs and vanilla; beat well. Combine the flour, baking soda and
salt Add to creamed mixture; beat well. Stir in the oats, chocolate
chips and toasted coconut and pecans.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350
degrees F for about 12 minutes or until browned. Remove to wire racks
to cool.
APPLE BROWN BETTY
~Shared by Johnny,
LA
1 quart applesauce
1/4 cup sugar
2 cups graham cracker crumbs
1/2 cup butter
1 or 2 teaspoons cinnamon (depends on your taste)
1/2 cup pecans, chopped
Mix applesauce and 1/4 cup sugar and pour into a baking dish. Melt 1/2
cup butter and mix with 2 cups of graham cracker crumbs, cinnamon and
nuts. Spread over the top of the applesauce and bake at 400 degrees
until brown (about 10 minutes).
CROCKPOT STEAK
TERIYAKI
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 1/2 pounds boneless chuck steak
1/4 cup soy sauce
20 ounces unsweetened pineapple chunks, drained
1/4 cup reserved pineapple juice
1 teaspoon finely grated gingerroot
1 tablespoon sugar
2 tablespoons vegetable oil
2 cloves garlic, crushed
3 tablespoons cornstarch
3 tablespoons water
Hot cooked rice
Cut meat into 1/8-inch slices and place in slow cooker. In a small
bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar,
oil, and garlic. Pour sauce mixture over meat. Cover and cook on Low 6
to 7 hours. Turn control to High. Stir in pineapple. Combine cornstarch
and water in small bowl; add to cooker. Cook, stirring, until slightly
thickened. Serve over rice.
LIMONCELLO
CHEESECAKE SUPREME
~Shared by Linda
H., Rosharon, TX
Serves 12-16
Crust:
1 3/4 Cups Biscotti crumbs or vanilla wafer cookie crumbs
2 Tbsp Sugar
3 Tbsp Unsalted butter, melted
Filling:
32 oz Cream cheese, softened to room temperature
1 1/4 Cup Sugar
4 Eggs
1/4 Cup Lemon juice
2 Tbsp Lemon zest
3 Tbsp Limoncello (Italian lemon-flavored liqueur)
Topping:
1/2 Cup Sour cream
1/2 Cup Lemon curd
1/4 Cup Sugar
1 Tbsp Limoncello (Italian lemon-flavored liqueur)
To prepare the crust: Lightly grease a 9-inch Springform pan. Tightly
wrap the bottom and sides of the pan with double thickness of heavy
duty foil. In the bowl of a food processor, pulse biscotti or cookies
to make fine crumbs. Measure out 1 3/4 Cups and place in a medium
mixing
bowl; store any remaining crumbs for another use. Add sugar and melted
butter to crumbs in the bowl; mix well. Press crumb mixture evenly over
the bottom and 1 inch up the sides of the prepared pan. Refrigerate
while making filling.
To prepare the filling: Preheat oven to 350°. In a large mixing bowl,
beat the cream cheese until fluffy. Add sugar and beat well. Add eggs,
one at a time, beating well after each. Add remaining filling
ingredients and beat until smooth. Carefully pour into the pan, taking
care not to disturb the crust. Place filled pan into a roasting pan
with 2-3 inch sides and fill with hot water halfway up the side of the
Springform pan. Bake in the water bath for 50-60 minutes.
To prepare topping: In a small bowl mix topping ingredients together
until smooth. Very gently place small dollops of the topping over the
top of the hot cheesecake, and smooth with a rubber spatula. Return
cheesecake (still in the water bath) to the oven and bake an additional
10 minutes. Turn oven off, but leave cheesecake undisturbed in the oven
for 1 1/2 hours longer. Remove the cheesecake from the oven and from
the
water bath. Cool completely and refrigerate until well chilled – best
if overnight.
To serve: Carefully run a table knife around the inside of the pan to
loosen any edges that might be clinging. Gently remove the outside ring
of the Springform pan. Transfer cheesecake with an extra-large spatula
or cake lifter to a serving platter. Slice with a knife dipped into hot
water, dried, and wiped clean between slices. Garnish with lemon zest
or thin slices of lemon and mint before serving.
Source: TheDiningDiva.com
STRAWBERRY APPLESAUCE
~Shared by Marilyn,
Canton, OH
5 apples (recommended: Cortland or McIntosh)
1 cinnamon stick
1/2 cup water
8 to 10 strawberries, stemmed and chopped
1/4 to 1/2 cup sugar
Peel and core apples then cut into small chunks. In a large saucepan,
bring apples, cinnamon stick, and water to a boil. Simmer until apples
are tender when poked with a fork, about 15 minutes. Add strawberries
and cook 5 minutes more. Remove from heat. If desired, press the
mixture through a sieve over a bowl. Taste, and if sugar is needed, add
now while the mixture is still warm. Refrigerate until ready to serve.
PINEAPPLE, BACON AND
ONION PIZZA
~Shared by Treva, NC
Crust:
1 premade pizza crust (recommend whole-wheat crust)
Toppings:
4 slices center-cut bacon
3/4 cup (6 ounces) shredded part-skim mozzarella
1/4 cup diced red onion
1 cup pineapple chunks (fresh or canned, drained)
Sauce:
4 Roma tomatoes, peeled, seeded and cored
1/2 tsp Italian seasoning
1/2 tsp basil
1/2 tsp fennel seed
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 Tbsp extra virgin olive oil
1/4 t minced garlic
1 t brown sugar (unpacked)
Set a large frying pan over medium heat, spritz with nonstick cooking
spray and add bacon. Cook bacon for eight minutes, flipping every two
minutes to keep it from curling up. Place bacon on paper towels to
drain. The bacon should still be flexible and soft; it will crisp up on
the pizza. Tear into small pieces.
Place tomatoes in a blender along with all the spices, salt, sugar and
oil. Blend till smooth and pour into pot. Cook on medium high for 30
minutes or until reduced by half. (SparkPeople note: Use a low-sodium
jarred tomato sauce to save time.)
While the tomato sauce is cooking, dice the onions and drain the
pineapple.
Roll out the dough into your desired shape and thickness. Place on a
baking sheet lined with aluminum foil and sprayed with cooking spray.
Preheat the oven to 425 degrees Fahrenheit.
Place 1/2 cup of sauce on pizza. Sprinkle on 1/2 cup of cheese, 1 cup
of pineapple and bacon pieces. Sprinkle on remaining 1/4 cup of cheese.
Bake in oven for 14 minutes on middle rack. If you prefer a browner
pizza, broil pizza for an additional couple of minutes, watching to
ensure it doesn't burn. Once it looks good and brown remove and let sit
for 10 minutes to let the cheese firm up a little. Slice into eight
pieces.
Number of Servings: 8
CAPPUCCINO CINNAMON
ROLLS
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pkg. active dry yeast
1 C. warm water
3/4 C. warm milk
1/2 C. buttermilk
3 T. sugar
2 T. butter softened
1 1/4 t. salt
5 1/2 - 6 C. all purpose flour
Filling:
1/4 C. butter melted
1 C. packed brown sugar
4 t. instant coffee granules
2 t. ground cinnamon
Icing:
2 T. butter softened
1-2 T. milk
2 t. cappuccino mix
1 1/2 C. confectioners sugar
1/2 t. vanilla extract
In a large bowl dissolve yeast in warm water. Add the warm milk,
buttermilk, sugar, butter, salt and 4 C. flour. Beat on
medium speed until smooth. Stir in enough remaining flour
to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic; about 6-8
minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1
hour.
Punch dough down, turn onto a floured surface. Roll into a 18x12
rectangle, brush with butter. Combine the brown sugar, coffee
granules and cinnamon, sprinkle over dough to within 1/2" of edges.
Roll up jelly roll style, starting with a long side, pinch seam to
seal. Cut into 12 slices. Place rolls, cut side down in a
greased 9x13 baking pan. Cover and let rise until doubled about
30 minutes.
Bake at 350 for 22-28 minutes or until golden brown. Place pan on
a wire rack. In a small bowl beat the icing ingredients until
smooth. Spread over rolls. Serve warm.
SUSAN'S SEAFOOD GUMBO
~Shared by Johnny,
LA
Servings: 12 to 14
Stock
4-5 gumbo crabs, cleaned and cut in half
shells from 2+ pounds shrimp, heads included
2 stalks celery cut into 1-inch pieces, leafy tops included
1 large onion, quartered
2 bay leaves
1 tablespoon freshly ground black pepper
2 1/2 gallons water
Roux
3/4 cup vegetable oil or butter or combination of the two
3/4 cup plain flour
Gumbo
2 medium yellow onions, diced
1 green pepper, diced
1 bunch thinly sliced green onions
2-3 tablespoons minced fresh garlic
2 large ripe tomatoes preferably Creole, diced
1/4 cup minced fresh parsley
2 andouille or smoked sausages, sliced into quarters lengthwise and
chopped
2 pounds (after cleaning) fresh whole Louisiana shrimp, divided
4 gumbo crabs, cleaned
1/2 pound crab meat, picked over
2 pounds okra, sliced
2 1/2 gallons seafood stock
juice of one lemon
3 bay leaves
2 tsp thyme
4 tsp salt
2 tsp freshly ground black pepper
1 tsp cayenne
10 whole allspice
8 whole cloves
pinch of mace
Stock
Combine all stock ingredients in a large pot and bring to a simmer.
Cover and cook over medium-low heat for 45 minutes. Strain carefully
and discard the solids. For a heartier stock, roast the shrimp shells
and crabs in a 375ºF oven for 20 minutes before boiling.
Roux
While the stock is simmering, pour yourself a big glass of wine. Place
a large heavy pan (preferably cast iron) over medium heat, add the fat,
and bring it to a shimmer. Reduce the heat to low and gradually stir in
the flour. If you've not done this before, cook, stirring constantly,
over low heat until the roux is dark brown. Do not scorch. Once you get
the hang of making a roux you can cook it over a higher heat, but don't
try it until you've practiced. You'll burn it, and you'll have to start
over.
Gumbo
Once the roux is done, add the yellow onions to the pot and continue to
cook and stir until the onions begin to caramelize. Add the green
peppers, green onions, and garlic and cook until the peppers begin to
soften. Add the tomatoes and parsley and stir to incorporate. Add two
cups of seafood stock and stir to incorporate.
Add all other ingredients but the shrimp and crabmeat. Cover with
seafood stock and bring to a simmer. Reduce the heat to low, add about
1/4 pound of the shrimp, and cook until the okra disappears. Stir
often, making sure to scrape the bottoms and sides of the pot.
After the okra disappears, taste for salt, remove from heat, add the
remaining shrimp and crab meat, cover the pot and allow it to rest for
20 minutes. The first 1/4 pound of shrimp will have given all their
flavor to the pot, but the rest will be plump and succulent.
Serve over hot steamed rice with saltine crackers and your favorite
Louisiana-style hot sauce to taste.
Reheat only what you're going to serve; this freezes well.
Source: Louisiana Cooking
SMOKED PORK
TENDERLOIN
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 or 2 lb. pork tenderloin
2 cup orange juice
1 cup soy sauce
1/2 cup grated ginger
3 tbs. cracked black pepper
Marinate pork for 24 hours.
2 c. crushed peanuts
Remove pork from marinate and roll in crushed peanuts. Smoke pork over
aromatic wood chips until cooked. Slice thin and serve. Very good as an
appetizer or entree.
BARBECUED SHRIMP
~Shared by Linda
H., Rosharon, TX
This dish has nothing to do with a barbecue pit or barbecuing. Why is
it called "barbecued" shrimp? Beats
the hell out of me. If you're really curious, ask someone at
Pascal's Manale Restaurant on Napoleon Avenue in New Orleans; it's
where the dish was created. Me, I don't care. This dish is so good you
can call it whatever you want. Just, um, don't have it every day.
You'll know why immediately when you see the first ingredient listed.
2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't
whine. DO NOT use margarine! Real butter only.)
2 tablespoons Creole seasoning, to taste OR 2 - 3 teaspoons
cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 tablespoons chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5 - 10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 - 4 tablespoons chopped parsley
2 teaspoons fresh-squeezed lemon juice
4 pounds shrimp, heads and shells on
[This feeds 8-10 people, BTW ... cut it in half if you need to.]
Melt a stick of the butter in a skillet. Saute the garlic, onions,
celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.
Melt the rest of the butter. Add the beer (drink the rest of the
bottle). Add the sauteed stuff, Worcestershire and lemon juice.
Drown the shrimp in the seasoned butter, using as many baking dishes as
you need. Make sure the shrimp are more or less submerged. If they're
not ... melt more butter and add to the sauce. (Aah, what the hell ...
what's another stick or two when you're already up to these butterfat
levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15
minutes.
Serve in big bowls. Put in a handful of shrimp and ladle lots of the
spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT
wear nice clothes when eating this!) Serve with plenty of French bread
to sop up da sauce!
Try to avoid going to have your cholesterol and triglycerides taken for
a few weeks afterward. Remember that this is a special treat. Don't eat
this all the time if you want to live. But hey, every now and again ...
LIVE!
MARGARITA PEANUT
TRAIL MIX
~Shared by Marilyn,
Canton, OH
1/3 cup peanut oil
2 Tbsp. lime juice or tequila
1/4 teaspoon cayenne pepper (or to taste)
3 Tbsp. dry instant Margarita mix
1 1/2 cups Spanish peanuts
1 1/2 cups cocktail peanuts
3 cups crisp corn cereal squares
3 cups crisp rice cereal squares
2 cups tiny cheese-flavored fish crackers
1 cup sweetened dried cranberries
Salt to taste
Preheat oven to 250 degrees F.
Heat peanut oil in a large skillet. Stir in tequila or lime juice,
cayenne pepper and margarita mix. Add peanuts, stirring until well
coated.
In a large roasting pan, combine remaining ingredients, except dried
cranberries. Stir in peanut mixture, mixing well. Bake one hour,
stirring every 15 minutes. Remove from oven. Stir in dried cranberries.
Add salt to taste. Spread on paper towels to cool. Store in
an airtight container. Yield - makes 12 cups (24 half-cup servings).
CRANBERRY SCONES
~Shared by Treva, NC
Fat free!
2 cup all-purpose flour (Use whole wheat flour to kick up the nutrition
a bit)
2/3 cup dried cranberries
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1/4 cup sugar
1/4 cup egg substitute (I like Egg Beaters)
1 cup fat free buttermilk
1/4 cup low calorie butter, melted (I used Brummel & Brown)
TO MAKE FAT FREE BUTTERMILK: Mix 1 tbsp vinegar or lemon juice +
fat-free milk to make 1 cup & let stand for 10 minutes = 1 cup
fat-free buttermilk
Preheat oven to 400ºF. Coat a baking sheet with non-fat cooking spray.
I used the Pam Butter Flavor kind.
In a large bowl, mix the flour, baking powder, baking soda, salt and
sugar; mix well and set aside. In another bowl, whisk together egg,
buttermilk and melted butter. Stir wet ingredients into dry ingredients
until just combined; fold in cranberries.
Drop 12 equal two-inch mounds of batter on prepared baking sheet about
1-inch apart. Bake until tops just start to turn golden, about 12 to 15
minutes.
Entire recipe makes 12 scones
Each scone = 2 Point total
ORANGE JOHNNY CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (8.5 ounce) package dry corn muffin mix
1 egg, beaten
1/3 cup milk
3 tablespoons grated orange zest
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8
inch baking pan.
In a large bowl, stir together muffin mix, egg, milk and orange zest.
Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, until golden brown.
TURKEY OR PORK
BOUDIN BALL
~Shared by Johnny,
LA
Makes 4 dozen
Ingredients:
2 pounds leftover turkey, coarsely chopped
4 cups water
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
4 teaspoons salt, divided
2 teaspoons black pepper, divided
1 1/2 teaspoon cayenne pepper
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
3 cups cooked rice (about 1 cup raw)
3/4 cup all-purpose flour
3 eggs, beaten
1 1/2 cups plain dried bread crumbs
3 cups oil for frying (this gives a 1/2-inch depth in a 10-inch skillet)
Preparation:
Place the turkey, water, onion, celery, bell pepper, garlic, 2
teaspoons of the salt, 1 teaspoon of the black pepper, and the cayenne
in a medium saucepan. Bring to a boil, reduce the heat, and gently
boil, uncovered, for 45 minutes.
Drain, reserving the liquid. Place the meat and cooked vegetables,
fresh parsley, and green onions in a food processor and pulse about 20
times until well mixed but not pureed. Transfer to a large bowl.
Add rice to the mixture and gently stir to combine, adding the reserved
broth 1 tablespoon at a time, until the mixture can be formed into
balls and will hold its shape (I usually need 2-3 tablespoons broth).
Taste, and add more seasoning if necessary. Using about 2 tablespoons
turkey mixture for each one, shape into balls.*
Place flour, eggs, and bread crumbs mixed with the remaining salt and
pepper in three separate dishes. Roll the balls in the flour, then the
beaten egg, and then in the bread crumbs.
Heat the oil to 375ºF in a large saucepan. When the oil is hot add the
balls, 5 or 6 at a time, adjusting the heat up or down as necessary to
maintain a temperature of about 375ºF. Transfer the balls to paper
towels as you remove them from the oil; they will take 2-3 minutes to
fry.
*These may also be formed into mini balls the size of large marbles to
have as hors d'oeuvres. Use about 2 teaspoons turkey mixture for each
mini ball. The frying time will be 1-2 minutes for these smaller balls.
Makes 4 dozen (serves 6 as an entree) or 12 dozen mini balls for hors
d'oeuvres.
BROWNIES WITH FUDGE
ICING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
2 (1-ounce) squares unsweetened chocolate
1 cup butter
4 large eggs
2 cups sugar
2 tablespoons vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 cup chopped pecans
Fudge Icing
Cook chocolate and butter in a heavy saucepan over low heat until
melted, stirring occasionally. Remove from heat, and cool mixture
slightly.
Beat eggs and next 3 ingredients at medium speed with an electric mixer
until thick and pale (about 5 minutes). Fold one-third of chocolate
mixture into egg mixture. Fold in remaining chocolate mixture, flour,
and pecans. Pour into a greased and floured 13- x 9-inch pan.
Bake at 350° for 45 minutes. Pour warm Fudge Icing over hot brownies.
Cool on a wire rack.
Yield: 2 dozen
BAKED ASPARAGUS WITH
BALSAMIC BUTTER
SAUCE
~Shared by Linda
H., Rosharon, TX
Servings: 4
This is a new twist on asparagus!
1 bunch fresh asparagus, trimmed
Olive Oil
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with olive oil, and
season with salt and pepper.
Bake asparagus 15-20 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat or nuke it for 30 secs.
Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over
the baked asparagus to serve or use as a dipping sauce.
LASAGNA SOUP
~Shared by Marilyn,
Canton, OH
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 Tbsp. firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups egg noodles
2 cups shredded mozzarella cheese
In a large pan, combine ground chuck, onion, bell pepper and garlic.
Cook over medium-high heat for 8 to 10 minutes, stirring occasionally
until beef is nicely browned and crumbles. Drain well. Stir in thyme,
brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning,
and salt into cooked meat mixture. Bring to a boil over medium-high
heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until
noodles are tender.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly
sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to
4 minutes, until cheese is browned and bubbly.
PIZZA PASTA CASSEROLE
~Shared by Treva, NC
2 pounds ground beef
1 large onion -- chopped
2 jars spaghetti sauce -- (28 ounces each)
1 package spiral pasta -- (16 ounces) cooked and drained
4 cups shredded mozzarella cheese -- (16 ounces)
8 ounces sliced pepperoni
In a large skillet, cook beef and onion until meat is no longer pink;
Drain. Stir in spaghetti sauce and pasta. Transfer to two greased
13-in. X 9- In. X 2-in. Baking dishes. Sprinkle with cheese. Arrange
pepperoni Over the top. Cover and freeze one casserole for up to 3
months. Bake the second Casserole, uncovered, at 350F for 25 to 30
minutes or until heated Through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake at
350F for 35 to 40 minutes or until heated through.
Yield: 2 casseroles (8 to 10 servings each).
BEER CAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
INGREDIENTS (Nutrition)
2/3 cup butter
2 eggs
3 cups all-purpose flour
1 teaspoon salt
3/4 cup buttermilk
8 ounces cherries, pitted and halved
2 cups white sugar
2 (1 ounce) squares unsweetened chocolate, melted
2 teaspoons baking soda
1 cup beer
1/4 cup cherry juice
1 cup chopped walnuts
2/3 cup butter
1 egg
4 (1 ounce) squares unsweetened chocolate, melted
4 cups sifted confectioners' sugar
3 tablespoons milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13
inch pan. Sift flour, baking soda and salt. Set aside.
In a large bowl, cream 2/3 cup butter and white sugar until light and
fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture
alternately with beer, buttermilk and cherry juice. Mix until smooth,
then fold in cherries and chopped nuts. Pour batter into a 9x13 inch
pan.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a
toothpick inserted into the center of cake comes out clean.
To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4
squares melted chocolate, confectioners sugar and milk. Beat until
smooth. Spread on top of cooled cake.
OLD-FASHIONED DATE
LOAF
~Shared by Johnny,
LA
This old-fashioned candy easily rivals fudge. Everyone knows what fudge
is, but comparatively few know date loaf. Make it once, and it will
become a tradition in your family.
2 cups sugar
1 cup whole milk
2 tablespoons butter
1-1/2 cups chopped dates
1 cup chopped pecans
Combine the sugar, milk and butter in a heavy saucepan. Stirring
occasionally, cook over medium heat to soft ball stage (238°F on candy
thermometer).
Stir the dates and pecans into the syrup and continue cooking until
dates are dissolved and mixture reaches firm ball stage (248°F on candy
thermometer). Remove from heat and allow to cool.
Pour mixture out onto clean, damp dishtowels or tea towels and shape
into 2-inch diameter rolls. Chill until firm. Slice in half-inch slices.
EASY JAM CLOUD SALAD
DRESSING
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
http://www.cookinwithjp.com/
1 cup sour cream
2 to 3 tablespoons raspberry jam, strawberry, blackberry, blueberry, or
grape
Blend the ingredients and refrigerate this for a couple of hours. This
is good on fruit salad.
CHICKPEA MEATBALLS
~Shared by Linda
H., Rosharon, TX
Clever way to disguise foods kids might not like, including these
“meatballs” made with chickpeas. Chickpeas are just as full of protein
as other more expensive foods. These are really fabulous on their own
as a hot antipasto or served over a bed of cooked spinach for a filling
but inexpensive light supper.
SERVES 6
1 can chickpeas drained
1 small sweet red pepper, cleaned and coarsely chopped
1 small zucchini, ends trimmed and coarsely chopped
1 small carrot, scraped and chopped
1 leek (white part) cut into rings
1 clove garlic, peeled
3 tablespoons olive oil
1/2 cup grated Parmigiano Reggiano cheese
3 large eggs
1 1/2 cups dry bread crumbs
Fine sea salt to taste
1/4 cup Parmigiano Reggiano cheese for topping
Pulse the chickpeas in a food processor and transfer to a bowl. Set
aside.
Add the pepper, zucchini, carrot, leek and garlic to the food processor
and pulse until the mixture looks minced.
Heat the olive oil in a sauté pan and stir in the minced vegetables;
cook until softened. Cool about 5 minutes. Transfer the vegetables to
the bowl with the chickpeas. Add the 1/2 cup grated cheese one egg and
mix well. (If mixture seems dry, add an additional egg or some water or
broth.)
With wet hands form 1 inch balls. Set aside.
Beat the remaining two eggs in a shallow bowl and place the bread
crumbs in another shallow bowl. Coat each ball in egg then in
bread crumbs and place in a single layer in ovenproof dish. When all
the balls are coated, bake in an oven set to 375°F. Serve
warm.
Source: Adapted from CioaItalia.com
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
HEALTHY CHICKEN VEGETABLE CASSEROLE
~Shared by Treva, NC
Try this inexpensive and fresh version of a chicken casserole--no need
for processed soups or sauces!
12 oz chicken breasts, boneless and skinless, poached, and cubed into
1/2 inch squares
2 T all purpose flour
2 T butter, unsalted
10 oz skim milk
1 pinch white pepper
1 t Italian seasoning
1 T parmesan cheese, grated
7 oz penne pasta, whole wheat
2 yellow or orange bell peppers, chopped
1 zucchini, chopped
2 heads, approx. 12 ounces broccoli, chopped
1/3 c Monterey jack cheese
nonstick cooking spray
Place chicken breasts in a small saucepan with a lid. Cover chicken
with cool water. Place saucepan over a burner on low to moderate heat.
Bring to a simmer; cover with lid and poach for approximately 20
minutes or until chicken is cooked. (This step can be done the night
before.)
Prepare the white sauce by placing the butter in a small sauce pot that
has been preheated over medium heat. Once the butter foams, add flour
and stir for 1 minute; try not to let the mixture turn brown. Add milk
to the mixture and continue to stir until it starts to bubble. Reduce
heat and simmer for 10 minutes. Add pepper, Italian seasoning and
parmesan cheese to the sauce. Stir to combine. Cook pasta according to
package directions. While pasta is cooking, preheat oven to 350
degrees. During the last minute of the pasta's cooking, add the chopped
broccoli to the water. Allow to simmer for one minute.
Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13
oven-proof casserole dish with nonstick cooking spray.
In a large bowl, combine the pasta and broccoli with the chicken and
chopped vegetables; cover with the sauce. Place in the baking dish.
Sprinkle with the Monterey jack cheese and cover with foil.
Bake for 20 minutes; remove foil and continue to bake until cheese is
melted.
Number of Servings: 6
CHOCOLATE CUSTARD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 egg whites
2 cups chocolate-flavored low-fat milk
1/4 cup sugar
1 teaspoon vanilla
Boiling water
In a large mixing bowl use a fork or wire whisk to lightly beat egg
whites. Stir in milk, sugar, and vanilla. Place six 6-ounce custard
cups in a 13x9x2-inch baking pan on an oven rack. Pour milk mixture
into the custard cups. Pour boiling water into the pan around the
custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25 to
35 minutes or till a knife inserted near the center comes out clean.
Serve warm or chilled. To unmold chilled custards, loosen edges with a
spatula or knife; slip point of spatula or knife down sides to let air
in. Invert onto a serving plate.
Makes 6 servings, about 112 calories, 2 g fat, 6 mg cholesterol and 121
mg sodium
Click
if you have a submission for the Heart Healthy Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
BRUSSEL SPROUTS WITH SHALLOTS AND
WALNUTS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup walnut halves
- 8 large shallots, unpeeled, separated at their natural
divisions
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 1 cup vegetable broth, reduced-sodium chicken broth or water
- 1 pound Brussels sprouts, trimmed
- 1 tablespoon walnut oil or extra-virgin olive oil
- 2 tablespoons chopped fresh marjoram
DIRECTIONS
Preheat oven to 350 degrees F. Bring several cups of water to a boil in
a large saucepan. Blanch walnuts for 1 minute, then scoop them out.
Using a towel, rub off what you can of the skins. Spread the walnuts in
a small baking pan and dry in the oven for 7 to 8 minutes.
Meanwhile, blanch the shallots in the same water for 1 minute. Drain,
slip off the outer skins and trim the roots as short as possible
without cutting off the root end.
Heat butter in a 10-inch skillet over medium heat. Add the shallots and
season with 1/4 teaspoon salt and pepper. Reduce heat to low, cover and
cook, giving the pan a shake every few minutes, until lightly browned
and nearly tender, about 12 minutes.
Add the broth (or water) and bring to a simmer. Reduce heat to low,
cover and simmer until it has reduced to a few tablespoons of syrupy
juices, about 35 minutes. Stir in the walnuts.
Bring a large pot of lightly salted water to a boil. Drop in the
Brussels sprouts and boil, uncovered, until just tender, 7 to 8
minutes. Drain, then add to the pan with the shallots and walnuts. Add
oil and marjoram, the remaining 1/4 teaspoon salt and pepper. Gently
stir everything together with a rubber spatula. Serve immediately.
Nutritional Information Per Serving (3/4 cup each): Calories: 162, Fat:
10 g, Cholesterol: 5 mg, Carbohydrate: 17 g, Protein: 5 g, Fiber: 3 g,
Sodium: 288 mg
Diabetic Exchanges: 2 Vegetable, 2 Fat
Source: The Eating Well Diabetes Cookbook
http://www.amazon.com/exec/obidos/ASIN/0881507784/atozreci-20
CRANBERRY-ORANGE
SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 16 (2-tablespoon) servings
INGREDIENTS
- 1 (12 oz.) package fresh cranberries
- 3 tablespoons frozen orange juice concentrate
- 1 teaspoon no-sugar-added raspberry conserve
- 1 orange, cut in 8 sections
DIRECTIONS
Rinse cranberries and place in a medium-size saucepan with a small
amount of water. Cook over medium heat, stirring in next 2 ingredients,
until berries are soft.
In a food processor fitted with the metal blade, process half the
cranberries and four orange sections. Repeat with remaining cranberries
and oranges. Chill before serving. Makes 2 cups.
Nutritional Information Per Serving (2 tablespoons): Calories: 21, Fat:
0 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 0 g, Sodium: 0 mg
Diabetic Exchanges: FREE
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
SWORDFISH WITH MANGO
CORIANDER SALSA
~Shared by Mary S.,
Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 1-1/2 pounds swordfish steaks
- 1 teaspoon vegetable oil
Salsa Ingredients:
- 1-1/2 cups finely diced mango or peach
- 3/4 cup finely diced red peppers
- 1/2 cup finely diced green peppers
- 1/2 cup finely diced red onions
- 1/4 chopped fresh coriander
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
DIRECTIONS
Start barbecue or preheat oven to 425 degrees F.
Brush fish with 1 teaspoon of oil on both sides. Barbecue or bake fish
for 10 minutes per inch thickness, or until if flakes easily when
pierced with a fork.
Meanwhile, in bowl combine mango, red peppers, green peppers, red
onions, coriander, lemon juice, olive oil and garlic; mix thoroughly.
Serve over fish.
Nutritional Information Per Serving (1/6 of recipe): Calories: 219,
Fat: 8 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 26 g, Sodium: 111
mg, Cholesterol: 49 mg
Diabetic Exchanges: 1/3 Fruit, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
SPRING SALMON SALAD SANDWICHES
~Shared by Treva, NC
Prep Time: 10 min.
2 tablespoons reduced-fat sour cream
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 tablespoon chopped fresh dill weed OR 1 teaspoon dried dill weed,
crushed
1 can (6 ounces) chunk salmon packed in water, drained
Freshly ground black pepper
Red leaf lettuce leaves
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
12 thin cucumbers slices
1. Stir the sour cream, mayonnaise, lemon juice and dill in a medium
bowl. Add the salmon and toss to coat. Season with the black
pepper.
2. Divide the lettuce and salmon mixture between 2 bread slices. Top
with the cucumber and remaining bread slices.
Makes: 2 servings.
CHEZ PIERRE'S
LOBSTER A LA CREME
~Shared by Maggie,
TX
You will savor every mouthful of this elaborate dish. Make it for an
anniversary celebration or small dinner party.
Yield: Serves 2.
2 lobsters (1-1/2 pounds each)
6 tablespoons unsalted butter
1/2 cup white wine
1/4 cup cognac
2 cups heavy cream, brought to a soft boil and reduced in volume to 1
cup
Cayenne pepper
Drop lobsters in boiling water just until cracker claw turns red.
Remove from water and cool. Separate tail, claws, and joints of
lobsters. Turn tails over to expose undersides and by placing a large,
sharp knife between the sections, cut each tail into 4 medallion-like
sections, using sudden, cleaver-like motions. With poultry shears, cut
underside of each claw and remove enough of the shell so that meat is
well exposed.
In a skillet, heat the butter and wine, then add lobster sections,
larger pieces first; smaller last for even cooking. Saute until lobster
turns bright red and flesh is white. (One dozen scrubbed and de-bearded
mussels may also be added. They will open when cooked and then should
be used as a garnish on either side of lobster.
Remove skillet from heat source, add cognac, and light with a match.
Flambe until flame extinguishes. Return to heat only briefly and
gently. Shake pan to incorporate flavors. Remove lobster and keep warm.
Add reduced cream to the pan and season with a dash of cayenne pepper.
Reduce by half or until a light golden color.
To serve, arrange each lobster attractively on a heated dinner plate.
Strive to reassemble lobster as much as possible. Tail sections should
be replaced, in order, with joints on either side, ending in claws,
which are placed with the exposed part on the bottom. Serve with sauce
on the side or in individual ramekins; place parsley sprig in each claw
and serve immediately.
Source: Chez Pierre at the Charlotte Inn, Edgartown (Martha's
Vineyard), Massachusetts
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
|
|
|
CHEESY POTATO-HAMBURGER CASSEROLE
Cooking Time: 1 hr 30 min
Ingredients:
1 pound hamburger
1 can cream of mushroom soup
3/4 cup milk
1/2 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups raw sliced potatoes
1/2 pound Cheddar cheese (or cheese of your choice), grated
1/4 cup butter
Instructions:
Brown hamburger and drain off fat, set aside. Preheat oven to 350
degrees F. Mix soup, milk, onion, salt and pepper in a separate bowl.
In large casserole dish, layer potatoes, soup mixture and hamburger.
Repeat layers again, ending with hamburger. Dot with butter. Cover and
bake at 350 degrees F for 1 1/4 to 1 1/2 hours. Sprinkle with grated
cheese bake until melted.
HAWAIIAN CHEESE PIE
2-1/2 cups flaked coconut, lightly toasted
1/3 cup margarine or butter, melted
8 oz. pkg. cream cheese, softened
14 oz. can Eagle Brand sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
8 oz. can crushed pineapple, well drained
1-1/2 tsp. grated orange rind
Yellow food coloring, optional
8 oz. Cool Whip
Heat oven to 400. Combine coconut and margarine; press on bottom and up
side of 9-inch pie plate. Bake 4 to 5 minutes. Cool. In large mixer
bowl, beat cheese until fluffy. Gradually beat in sweetened condensed
milk then juice concentrate. Stir in pineapple, rind and food coloring
if desired. Fold in whipped topping. Chill 3 hours or until set.
Garnish as desired. Refrigerate leftovers.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
CROCKPOT STEAK CHILI
1 1 1/2 pounds flank steak
3 tsp chili powder
1/2 cup all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
3 Tbs vegetable oil
1 large onion -- chopped
1 large carrot -- chopped
1 large green bell pepper -- chopped
2 large tomatoes -- chopped
1/4 cup dry red wine
1 hot chili pepper -- seeded
Score steak and rub with chili powder; coat with a mixture of flour,
1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on
both sides with a wooden mallet or the edge of a plate to tenderize;
cut into 6 pieces. Brown steak in hot oil in a large skillet. Remove
and reserve. Saute onion, carrot, green pepper and tomato in pan
drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper;
remove from heat. Combine steak and sauteed vegetables in slow cooker;
add wine and hot chili pepper; cover. Cook on low for 8 hours or on
high for 4 hours, or until meat is tender.
CHILI BARBECUED
CHICKEN
2 cups hickory or mesquite wood chips
1/4 cup water
3 tablespoons ketchup
2 tablespoons butter or margarine, melted
- 2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
2 teaspoons chili powder
1/4 teaspoon dried crushed red pepper
3 to 4 pounds chicken pieces
Soak wood chips in water to cover 30 minutes. Stir together 1/4 cup
water and next 10 ingredients; set aside. Drain wood chips. Place in
center of a large square of aluminum foil, and fold edges to seal.
Punch several holes in the top of the packet. Prepare fire by piling
charcoal or lava rocks on sides of grill, leaving center empty. Place
foil packet on 1 side of coals; place drip pan between coals. Coat food
rack with vegetable cooking spray; place on grill. Arrange chicken,
skin side up, over drip pan; grill, covered with grill lid, over
medium-high heat (350F to 400F) 10 minutes on each side. Brush chicken
with sauce; grill 20 to 25 more minutes or until done, basting and
turning frequently.
Yield: 4 to 6 servings.
PIZZA TURNOVERS
Turn over a new way to eat pizza! Your family will love it!
Prep Time: 12 min
Total Time: 27 min
Makes: 4 servings
1 can (10 ounces) refrigerated pizza crust dough
1/4 cup pizza sauce
1/4 cup finely shredded carrot
24 turkey pepperoni slices
1 tablespoon grated Parmesan cheese
2 slices mozzarella cheese, (1 1/2 ounces), cut in half
1. Heat oven to 400ºF. Roll pizza crust dough on lightly floured
surface into 12-inch square. Cut dough into four 6-inch squares.
2. Spread 1 tablespoon pizza sauce on each square to within 1/2 inch of
edges. Top with carrot, pepperoni and cheeses. Fold each square in half
over filling; press edges to seal. Place on ungreased cookie sheet.
3. Bake 12 to 15 minutes or until light golden brown. Serve warm.
Health Twist
Pack more nutrition into these turnovers by adding an additional
tablespoon of cooked vegetables to each pocket. It's a great way to use
leftovers while adding a nutrition boost.
Time Saver
Purchase preshredded carrots in the produce section of larger
supermarkets to save time!
Health Twist
Fat-free mozzarella and fat-free Parmesan make pizza turnovers a
welcome sandwich for low-fat seekers.
Nutrition Information:
1 Serving: Calories 315 (Calories from Fat 110 ); Total Fat 12 g
(Saturated Fat 3 g); Cholesterol 35 mg; Sodium 1090 mg; Total
Carbohydrate 37 g (Dietary Fiber 2 g); Protein 17 g
Percent Daily Value*: Vitamin A 28 %; Vitamin C 2 %; Calcium 12 %; Iron
16 %
Exchanges: 2 Starch; 1 Vegetable; 1 Lean Meat; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
SLOW-COOKED PULLED
PORK SANDWICHES
The slow cooker does the work to make this pork cut tender, simmering
in a tangy sauce to serve on sandwich buns.
Serves: 12
Prep. time: 15 minutes
Cooking time: About 9 hours
- 1 tbsp. vegetable oil
- 3 1/2 - 4 lb. boneless pork shoulder roast, netted or tied
- 1 can (10 1/2 oz.) Campbell's® Condensed French Onion Soup
- 1 cup ketchup
- 1/4 cup cider vinegar
- 3 tbsp. packed brown sugar
- 12 Sandwich or hamburger rolls, split
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the
roast and cook until it's well browned on all sides.
2. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow
cooker. Add the roast and turn to coat with the soup mixture.
3. Cover and cook on LOW 8 to 10 hours* or until the meat is
fork-tender.
4. Remove the roast from the cooker to a cutting board and let it stand
for 10 minutes. Using 2 forks, shred the pork. Return the shredded pork
to the cooker.
5. Divide the pork and sauce mixture among the rolls.
PEPPERED TARRAGON
CARROTS
1 pound fresh baby carrots, halved lengthwise
1/2 cup orange juice
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
Place 1 in. of water in a large saucepan; add carrots. Bring to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
Drain and discard liquid. Add the remaining ingredients. Cook and stir
over low heat until heated through.
Yield: 4 servings.
Source: Taste of Home´s Healthy Cooking magazine
|
|
|
A
to Z Readers' Family-Owned
Business Guide |
|
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.
|
|
|
|