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A
to Z
Recipes
November 30,
2011
Always
something to make you think,
laugh and cook.
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Good evening and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I'm a
little late in getting this out to you. This is the one week of the
month when there's more work than hours for me. All's well that ends
well and as soon as I get this baby published, I'll be able to sort
through some emails and then put this tired body to sleep. Weeks ago I
ordered Trey
a gift for his birthday (my baby will be 21 this Sunday) and it has not
arrived. I'm more than a tad peeved and will let the company have an
earful via email tonight.
The Monthly Theme topic is Soup, Stew & Chili Recipes.
We'll collect recipes for it through December 31st. Please visit the Monthly Theme - Recipe Submissions
section to find the link 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
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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"The
trouble with the rat-race is that, even if you win, you're still a
rat."
~American
comedienne Lily Tomlin
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Read Each One Carefully &
Think About It a Second or Two
~Shared by Treva, NC
1. No man or woman is worth your tears, & the one who
is, won't make you cry.
2. Just because someone doesn't love you the way you want
them to, doesn't mean they don't love you with all they have.
3. A true friend is someone who reaches for your hand &
touches your heart.
4. The worst way to miss someone is to be sitting right
beside them knowing you can' t have them.
5. Never frown, even when you are sad, because you never
know who is falling in love with your smile.
6. To the world you may be one person, but to one person
you may be the world.
7. Don't waste your time on someone, who isn't willing to
waste their time on you.
8. Maybe God wants us to meet a few wrong people before
meeting the right one, so that when we finally meet the person,
we will know how to be grateful.
9. Don't cry because it is over, smile because it happened.
10. There's always going to be people that hurt you so what
you have to do is keep on trusting & just be more careful
about who you trust next time around.
11. Make yourself a better person & know who you are
before you try & know someone else & expect them to know
you.
12. Don't try so hard, the best things come when you least
expect them to.
REMEMBER: WHATEVER HAPPENS, HAPPENS FOR A REASON.
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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Feeling Anxious and Stressed?
~Shared by Treva, NC
Do you spend a lot of time feeling anxious and stressed? Does your body
have its own way of tightening? Do your shoulders feel tense and hard?
Maintaining this state for periods of time can do all kinds of
unpleasant things to your mind and your body.
It’s essential that you relax and take care of yourself. Here’s how.
Have you ever watched a sleeping baby? Babies breathe in and out, with
their tummy muscles. As adults, we hold our tummies in, focused on that
perfect figure. But, breathing slowly, from your tummy, is the first
step to total relaxation.
With that in mind, try this simple escape. Find a comfortable chair in
a quiet place and just breathe, in and out, like a sleeping baby or a
confident adult. Tune into the rhythm of your breathing. Shun away
other thoughts. Within minutes your shoulders will relax, the
anxiousness will subside and you will feel the stress leave your body.
And, all you had to do was breathe like a baby.
Feels pretty good, doesn’t it?
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: Soup, Stew &
Chili Recipes
Making homemade soup, stew and
chili is easy, filling and economical.
Many folks make a batch of soup or stew weekly using leftovers found
from the week's meals. My grandma used to do that and it was a real
treat. My family loves soup. And a pot of chili or stew is always
welcome. Please share your recipes for soups, stews, and chili. We will
collect them through December and publish them just in time for the
chilly weather. 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
"Soup, Stew & Chili Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of the month. 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: Soup,
Stew & Chili Recipes.
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 "Soup, Stew &
Chili Recipes" has a deadline of December 31,
2011,
and will be posted on January 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Soup,
Stew & Chili Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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(Shared
by
Patricia, Charlevoix, MI)
How to tell if you
are in a Redneck
Church
~Shared by Linda
H., Rosharon, TX
1. You Know You're in a Redneck Church if...
The finance committee refuses to provide funds for the purchase of a
chandelier because none of the members knows how to play one.
2. You Know You're in a Redneck Church if...
People ask, when they learn that Jesus fed the 5000, whether the two
fish were bass or catfish, and what bait was used to catch 'em.
3. You Know You're in a Redneck Church if...
When the pastor says, "I'd like to ask Bubba to help take up the
offering" and five guys and two women stand up.
4. You Know You're in a Redneck Church if...
Opening day of deer season is recognized as an official church holiday.
5. You Know You're in a Redneck Church if...
A member of the church requests to be buried in his 4-wheel drive truck
because "It ain't never been in a hole it couldn't get out of" (Love
it!)
6. You Know You're in a Redneck Church if...
The choir is known as the "OK Chorale".
7. You Know You're in a Redneck Church if...
In a congregation of 500 members, there are only seven different last
names in the church directory.
8. You Know You're in a Redneck Church if ..
People think "rapture" is what you get when you lift something too
heavy.
9. You Know You're in a Redneck Church if ..
The baptismal pool is a #2 galvanized "Wheeling" washtub.
10. You Know You're in a Redneck Church if ....
The choir robes were donated by (and embroidered with the logo from)
Billy Bob's Barbecue.
11. You Know You're in a Redneck Church if ...
The collection plates are really hubcaps from a '56 Chevy.
12. You Know You're in a Redneck Church if ..
Instead of a bell you are called to service by a duck call.
13. You Know You're in a Redneck Church if ...
The minister and his wife drive matching pickup trucks.
14. You Know You're in a Redneck Church if ...
The communion wine is Boone's Farm "Tickled Pink".
15. You Know You're in a Redneck Church if...
"Thou shall not covet" applies to huntin dogs, too.
16. You know You're in a Redneck Church if ...
The final words of the benediction are, "Y'all come back now, Ya hear".
God Bless and don't fergit ta say yer prayers!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
OLIVE GARDEN CHICKEN
SCAMPI
~Shared by Anita
K., Battle Ground, WA
Note
from Anita: This is the pasta dish I fixed for the group in South
Carolina. This is a 1x
recipe; makes around 1 gallon if memory serves me correctly. Amounts in
parenthesis are for approximately 2 quarts. Second set of parenthesis'
are for 4 servings.
Note
from Maggie: This stuff just blew me away. It is soooo much better than
Olive Garden.
Here is the recipe from the Olive Garden. The chicken tenderloins are
the only thing not authentic. They come into the restaurant already
prepared.
1 (1/2) (1/3) pound butter
1/3 cup(3 Tbsp.) (2 Tbsp) garlic puree'
1/3 cup (3 Tbsp.) (2 Tbsp) chicken base (minors or tone brand)
20 ( 10) (8) fluid oz chablis (I used any dry white wine) (20 oz. = 2.5
cups)
20 (10) (8) fluid oz water
40 (20) (16) fluid oz creme culinaire ( or heavy whipping cream)
1 tbls (1 ½ tsp) (11/4) tsp) Italian seasoning
1 (1/2 ) (1/2) tsp coarse ground black pepper
1 (1/2 ) (1/2) tsp crushed red pepper
2 (1T) (2.5 tsp) Tbs fresh chopped parsley
Angel Hair Pasta
Melt butter on low heat do not let it get it brown. Add garlic puree'
and let sweat for 2 minutes add remaining ingredients and simmer for
approx. 10 minutes.
For garlic roast 2 to 3 heads of whole garlic. Slice off top till you
see cloves and pour approx 1 tbls olive oil over each head. Put in oven
at 325 for around 1 hour or they smell sweet. After they cool, squeeze
cloves out of the papery stuff and coarsely chop.
Cut up green, red and orange pepper into strips also red onion. (1/4 by
1 inch strips) They measure per serving 1 1/2 oz green pepper 1/2
oz red and orange pepper and 1/2 oz red onion and 1 oz roasted garlic.
These are sauteed with the chicken.
*This is the only part that is not authentic. Marinate chicken in
marzettis lite ranch dressing adding 1 tbs garlic puree' and fresh
parsley use fresh chicken tenderloin strips. There are 5 of these per
serving you will cook the sauce while that simmers. Saute chicken and
veggies and toss with the amount of sauce ( approx 6-8 fl. oz per
serving) and hot angel hair pasta.
Served as at Olive Garden. Mix pasta and sauce together.
Place in dish and top with chicken strips and pepper garnish. ( I found
it is easier to put pasta in individual serving dish and add sauce and
garnish. Mix. Place 5 chicken strips on top.
*I Mix 1 pkg. of dry Ranch Dressing with a little flour and a sprinkle
of garlic powder. Roll chicken tenders in this and brown lightly.
Put in oven to keep warm until ready to serve over pasta. I cook my
peppers and onions in same pan and sprinkle over dish for garnish.
To freeze leftovers: Freeze the sauce only. Thaw out,
reheat and serve over pasta.
MARINATED MUSHROOMS
WITH SHALLOTS AND
THYME
~Shared by Mary H.,
Montreal, Canada
2 small packages button mushrooms, washed and dried
4 shallots, sliced
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 teaspoon salt
1 teaspoon dried thyme leaves
Preheat oven to 475 degrees F. Slice mushrooms in half and
arrange in one layer on a large rimmed baking sheet. Add
shallots. Roast in top third of oven until mushrooms have
released most of their juices, about 5 minutes.
Whisk oil with vinegar, salt and thyme in a large bowl. Add hot
mushrooms and shallots, and toss until coated. Pack into 2 large
Mason jars. Distribute oil-vinegar mixture between jars.
Fasten lids. Refrigerate at least 12 hours before serving.
They will develop more and more flavor over the next few weeks.
Serves 6.
Serving tip: Skewer mushrooms and bocconcini with sun-dried
tomatoes and fresh basil.
Source: Chatelaine magazine
FROZEN CRANBERRY
SALAD
~Shared by Bobbi,
Roswell, NM
16 ounce can whole cranberry sauce
13 ounce can drained pineapple chunks
8 ounce carton sour cream
Combine all ingredients. Pour into individual molds and freeze.
BANANAS FOSTER
UPSIDE-DOWN CAKE
~Shared by Treva, NC
One quick flip and this cake tumbles from the skillet perfectly golden
and party ready.
HANDS-ON: 20 Minutes
TOTAL: 1 Hour, 18 Minutes
1/2 cup chopped pecans
1/2 cup butter, softened and divided
1 cup firmly packed light brown sugar
2 tablespoons rum
2 ripe bananas
3/4 cup granulated sugar
2 large eggs
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose baking mix
1/4 teaspoon ground cinnamon
1. Preheat oven to 350°. Bake pecans in a single layer 8 to 10 minutes
or until toasted and fragrant, stirring once.
2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet
or 9-inch round cake pan (with sides that are at least 2 inches high)
over low heat. Remove from heat; stir in brown sugar and rum.
3. Cut bananas diagonally into 1/4-inch-thick slices; arrange in
concentric circles over brown sugar mixture. Sprinkle pecans over
bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed
with an electric mixer until blended. Add eggs, 1 at a time, beating
just until blended after each addition. Add milk and next 2
ingredients; beat just until blended. Beat in baking mix and cinnamon
until blended. (Batter will be slightly lumpy.) Pour batter over
mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in
center comes out clean. Cool in skillet on a wire rack 10 minutes. Run
a knife around edge to loosen. Invert onto a serving plate, spooning
any topping in skillet over cake.
Source: Southern Living NOVEMBER 2011
ARIZONA HOT FLASH
~Shared by Marilyn
M., Canton, OH
3-4 lbs. chicken wings and/or drumettes
1 cup (1 stick) butter, salted
1 cup hot sauce
2 Tbsp. jalapeño or habanero peppers, diced fine, include seeds
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 quarts vegetable oil
Pre-heat oil in large pot or deep fryer to 350 degrees. Remember: NEVER
fill any pot for deep frying more than halfway. If using a small deep
fryer, you may need to make these in 2-3 batches or more. Pat dry
wings with paper towels; set aside. Warm a small sauce pan over
medium-high heat. When hot, add olive oil then diced peppers. Fry
for 30 seconds. Add butter, hot sauce, salt and pepper and bring to a
simmer. Reduce heat to low and keep warm until wings are cooked. Deep
fry 1/2 of the wings in oil for 10-12 minutes until golden brown.
Remove wings from oil and place on paper towels for a minute. Move them
into a large bowl and pour 1/2 of your sauce over top. Toss to coat
then serve.
FLOURLESS
PEANUT-CHOCOLATE COOKIES
~Shared by Linda
H., Rosharon, TX
Yield Makes 24
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a
large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1
large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon
salt until well combined. Stir in 3/4 cup semisweet chocolate chips and
1/2 cup roasted salted peanuts.
With moistened hands, roll dough, about 1 heaping tablespoon at a time,
into balls. Place 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating
sheets from top to bottom and front to back halfway through. Cool 5
minutes on sheets; transfer cookies to racks to cool completely.
Source: http://www.marthastewart.com
A DRAMA QUEEN'S
PAVLOVA
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 egg whites
1 pinch salt
1 1/2 teaspoons vinegar
2 cups castor sugar or superfine sugar
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened flaked coconut (optional)
2 cups sweetened whipped cream
1 cup fresh strawberries, sliced
2 kiwifruit, peeled, halved lengthwise, and sliced
1 fresh peach - peeled, pitted and sliced
1/2 cup fresh blueberries
Preheat the oven to 450 degrees F (220 degrees C). You will be turning
the temperature down to 300 degrees F (150 degrees C) when you put this
in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
Combine the egg whites and salt in a large bowl. Beat with an electric
mixer, or stand mixer using a whisk attachment until able to form soft
peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to
whip to stiff peaks. Stir in the vanilla and vinegar, and fold in
coconut if using. Spread evenly into the prepared glass dish, making
sure to spread out to all of the edges.
Place the Pavlova into the oven, and immediately reduce the temperature
to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until
the top is crisp and a pale straw color. Leave in the oven, and turn
off the heat. Let it stay in the oven until the oven has cooled
completely.
Once the Pavlova is cooled, top generously with sweetened whipped
cream. Arrange the strawberries, kiwis, peaches and blueberries in
beautiful concentric circles on top.
APRICOT-WHISKEY SMASH
~Shared by Johnny,
LA
By Amy Wisniewski. This not-too-sweet concoction flavored with apricots
and herbs is a nice change of pace for Mojito or Julep fans. The fruit
gives the drink a fair amount of body, but it’ll also help you sip
slowly and enjoy the lackadaisical days of summer.
What to buy: Look for ripe apricots, to impart as much flavor as
possible. If apricots aren’t looking good, you can substitute 1 peach
or nectarine.
TIME/SERVINGS
Total Time: Under 5 mins
Makes: 1 drink
INGREDIENTS
2 medium apricots, pitted and quartered
3 medium fresh mint leaves
1 ounce Cointreau
1/4 to 1/2 ounce Rich Simple Syrup (depending on how ripe the apricots
are)
1/8 medium lemon
2 ounces rye whiskey
Ice
INSTRUCTIONS
Combine the apricots, mint, Cointreau, and simple syrup in a cocktail
shaker and muddle until the apricots are broken up but not pulverized.
Squeeze the lemon into the shaker, add the whiskey, and fill
three-quarters of the way with ice. Shake vigorously for 30 seconds,
strain into an ice-filled rocks glass, and serve.
CROCKPOT ITALIAN
BEEF AND POTATO
CASSEROLE
~Shared by Jean,
Syracuse, NY
1 lb Lean ground beef
5 1/2 oz scalloped potatoes mix
16 oz Canned tomatoes
1 cn pizza sauce
1/2 c Water
1/2 ts Oregano
1/4 ts Basil
1/2 ts Garlic powder
1 c Cubed mozzarella cheese
Brown ground beef, drain well. Put in crockpot with dried potatoes from
scalloped potato mix and sauce mix. Add tomatoes, pizza sauce, water,
oregano, basil and garlic. Stir to mix. Cover and cook on low for 4 to
5 hours. Turn to high, stir in cubed cheese. Cover and cook for 10 to
15 minutes longer. Serve with garlic bread and a green salad.
COMPANY STRATA
~Shared by Treva, NC
This puffy, cheesy, baked egg dish known as a strata is a
rise-and-shine favorite. Whether you want something to serve on a
holiday morning or any time you need a company-fancy breakfast recipe,
it's sure to be an easy crowd-pleaser!
Serves: 4
Cooking Time: 45 min
6 slices white bread
2 tablespoons butter, softened
2 cups (8 ounces) shredded Monterey Jack cheese
2 teaspoons all-purpose flour
1 & 1/2 cups milk
6 eggs, lightly beaten
1 (4.5-ounce) can chopped chilies, drained
1/4 teaspoon salt
1/4 teaspoon black pepper
Coat a 9- x 13-inch baking dish with cooking spray.
Butter 1 side of each slice of bread and arrange butter-side up in a
single layer in prepared baking dish.
In a medium bowl, combine remaining ingredients; mix well and pour over
bread.
Cover and chill for at least 4 hours or overnight.
Preheat oven to 350 degrees F.
Bake strata for 45 minutes, or until fluffy and golden.
Source: Mr. Food
BLUE MOON INN CHEESE
SPREAD
~Shared by Marilyn
M., Canton, OH
1/2 cup pecans
3/4 cup mayonnaise
1/2 cup pimento-stuffed Spanish olives, chopped
1/3 cup bottled chili sauce
1 tsp. Worcestershire sauce
1 (10 oz) block sharp Cheddar cheese, finely shredded
Preheat oven to 350. Bake pecans in a single layer in shallow pan 8 to
10 minutes until toasted/fragrant. Cool 5 minutes, finely chop pecans;
set aside. Stir together mayonnaise with next 3 ingredients until well
blended. Stir in cheese and pecans. Garnish as desired with
additional olives. Serve with assorted vegetables and crackers. Yield -
8 servings.
RICE PUDDING BALLS
~Shared by Linda
H., Rosharon, TX
A coating of toasted almonds and coconut around these inventive rice
pudding balls keeps them from sticking to guests' fingers.
Serves 8 (makes 24 pieces).
2 cups skim milk
1/4 cup brown sugar
2 tablespoons honey
1/4 teaspoon ground cardamom
Salt
1/2 cup arborio rice
1/2 cup golden raisins
1/2 cup unsweetened flaked coconut
1/2 cup raw whole almonds
Preheat oven to 375 degrees. In a large saucepan, combine milk, sugar,
honey, cardamom, and a pinch of salt; bring to a boil over medium-high.
Add rice and stir. Partially cover, reduce heat to low, and cook,
stirring occasionally, until rice is tender, 30 to 35 minutes.
Transfer rice to a bowl and stir in raisins. Cover with plastic, and
refrigerate until cold, at least 2 hours.
Spread coconut and almonds on a rimmed baking sheet and bake, tossing
occasionally, until coconut is golden, 4 to 6 minutes; set aside to
cool. Grind nuts and coconut in a food processor until very finely
ground; set aside.
Using level tablespoons, form rice mixture into balls (you should get
about 24) and roll in coconut mixture. Place on a rimmed baking sheet
and refrigerate until firm, at least 1 hour or covered, up to 2 days.
Source: Martha Stewart Living Omnimedia, Inc.
A FUZZY THING
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 fluid ounces vodka
1 fluid ounce triple sec liqueur
1 (1.5 fluid ounce) jigger peach schnapps
2 fluid ounces orange juice
2 fluid ounces pineapple juice
2 tablespoons sweet and sour mix
In a cocktail mixer full of ice, combine vodka, triple sec, schnapps,
orange juice, pineapple juice and sour mix. Shake vigorously and strain
into glasses.
CAJUN DEEP-FRIED
TURKEY
~Shared by Johnny,
LA
Servings: 12
1/2 Cup Kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY
4 to 5 Gallons peanut oil See Note
Method
1) Stir salt, herbs and peppers together. Mix until well blended. Use
1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several
months in an airtight covered jar.
2) Remove the giblets and neck, rinse the turkey well with cold water
and pat dry thoroughly with paper towels. Take care to dry both inside
cavities. Place in a large pan and rub the interior and exterior of the
bird with seasoning mix. To allow for good oil circulation through the
cavity, do not truss or tie legs together. Cut off the wing tips and
plump little tail as they may get caught in the fryer basket. Cover pan
and place in refrigerator overnight.
PUMPKIN CRUNCH
DESSERT
~Shared by Jean,
Syracuse, NY
2 eggs, slightly beaten
1 - 16 oz. can of pumpkin
3/4 c. sugar
1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 - 13 oz. can evaporated milk
Mix all together and put in a glass 9/13" Pyrex dish. Soften 1 stick
margarine and mix into 1 package of yellow cake mix until crumbly.
Sprinkle over pumpkin mixture. Bake at 350 degrees for 50
minutes. Top with whipped cream.
GUACAMOLE SALAD DIP
~Shared by Lynn,
Roswell, NM
1 medium avocado
1 tsp chopped onion
1 tbs cider vinegar
Dash of salt
Peel avocado, place in blender with rest of ingredients and blend until
smooth. Chill until ready to eat.
Optional - add 1/2 medium tomato, cubed
CHOCOLATE ALMOND
BITES
~Shared by Treva, NC
Makes: 5 dozen cookies
Cooking Time: 10 min
1 cup (2 sticks) butter
2 cups all-purpose flour
1/4 cup sugar
1 cup shelled almonds
1 cup flaked coconut
2 cups semisweet chocolate chips, divided
1/2 teaspoon almond extract
Preheat oven to 375 degrees F.
In a food processor, combine all ingredients except 1 cup of chocolate
chips.
Pulse mixture on and off until well blended.
Form mixture into bite-sized balls and place on ungreased cookie sheets.
Bake 10 minutes, then allow to cool.
In a small microwaveable bowl, microwave remaining chocolate chips for
1 minute, or until smooth.
Dip each cookie halfway into chocolate and place on cookie sheets until
chocolate is hardened.
Notes
These store well in an airtight container for up to 2 weeks, as long as
they're completely cooled before storing.
Source: Mr. Food
PEAR AND APPLE
COBBLER
~Shared by Marilyn
M., Canton, OH
Butter or nonstick spray, for baking dish
2 1/2 cups peeled, cored and sliced Granny Smith apples
2 1/2 cups peeled, cored and sliced Bosc pears
3/4 cup brown sugar
2 Tbsp. all-purpose flour
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon table salt
4 Tbsp. unsalted butter, softened, divided
Preheat oven to 350 degrees. Butter or spray a 9 by 9-inch baking
dish; set aside.
Toss apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt,
and 2 tablespoons of the butter together in a large bowl.
Add to the prepared baking dish and dot with the remaining 2
tablespoons of butter, then prepare topping as follows:
Topping:
1/2 cup self-rising flour
1/2 cup sugar
1/4 teaspoon salt
1 egg, beaten
2 Tbsp. unsalted butte, softened
Ice cream, for serving
Whipped Cream, for serving, recipe follows
In another bowl, combine the self-rising flour, sugar, salt, and egg.
With a spoon, drop the topping onto the apples and top with pats of
butter.
Bake until the crust is golden and fruit is tender, about 40 to 45
minutes. Serve with vanilla ice cream and whipped cream.
Whipped Cream:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
In a large bowl, add the heavy cream and using a hand mixer beat it for
1 minute. Add sugar, cinnamon, and nutmeg. Whip until the cream mixture
holds soft peaks.
GENERAL TSO'S CHICKEN
~Shared by Linda
H., Rosharon, TX
1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 (16-ounce) package stir-fry vegetables
Put the chicken into the bottom of your crockpot and then add the
garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the
chicken to fully coat with the sauce ingredients. Cover and cook on low
for 5 to 6 hours, then add the frozen vegetables. Re cover and cook on
high for an hour, or until the veggies are fully hot and the chicken
has reached desired tenderness.
Serve with white or brown rice.
Source: A Year of Slow Cooking
CHOCOLATE CHIP
BROWNIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 c. Bisquick
1/2 c. light brown sugar, packed
1 egg
1 tbsp. vegetable oil, not olive
1/2 tsp. vanilla
2 tsp. water
2/3 c. chocolate chips
Instructions
Mix Bisquick and brown sugar in a medium bowl. Mix egg, oil, vanilla,
and water in a small bowl. Add wet ingredients to dry mix. Stir until
dry mix is moistened; stir in chips. Spread in 9 x 9 inch oiled pan.
Bake at 350 degrees for 18-20 minutes. Cut in 16 pieces when cooled.
CORNBREAD DRESSING
WITH CRAWFISH
~Shared by Johnny,
LA
Makes 6 generous servings
This delicious baked dressing is a traditional side dish for roast duck
or poultry. Make up a batch of my Buttermilk Cornbread (see link below)
a day or two before. Just make sure you reserve 3 cups for the
dressing! It is equally tasty served with roast pork tenderloin.
Bread stuffing or dressing all have one thing in common; bread! If you
don’t have time to bake the bread yourself, then always buy the best
quality bread that you can afford. That said; since the bread used in
dressing should be on the dry side, you can bake it up to two days
ahead of time. Often, I bake the bread for my holiday meal 3 - 4 days
ahead, allow to cool, bag it up in freezer bags and pop it into the
freezer. If the recipe requires that the bread be cubed or crumbled, I
go ahead do that step prior to bagging. Several hours before assembling
my dressing, I remove the cubed bread from the freezer and pour the
contents of the baggie on a large sheet pan to thaw. Once thawed, I
assemble the dressing according to my recipe.
1 cup pecan halves
2 tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup celery, chopped
3/4 cup bell pepper, chopped
1 3/4 cup sliced mushrooms (white or brown)
1/4 cup (divided) fresh Italian parsley, minced
1/2 cup crawfish tail meat, shelled and cut into 2 – 3 pieces each
1 teaspoon Kosher salt
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
3 cups crumbled corn bread
1 – 1 1/2 cups seafood stock or claim juice
Oil or butter for greasing baking dish
Method
Oil or butter a 2 quart baking dish generously. For easy cleanup, you
can first line the dish with foil, and then butter it. Set aside.
Preheat the oven to 350degrees F. Spread the pecans on a large cookie
sheet in a single layer. Toast in hot oven for 10 – 15 minutes. Do not
over cook! The pecans should be slightly darker in color and drier.
Remove from oven and set aside to cool.
Heat the olive oil in a medium skillet over medium high heat. Add the
vegetables and half of the parsley and sauté until the vegetables have
softened. Stir in the crawfish tails, pecans, and seasonings. Turn off
heat and fold in the crumbled corn bread. Add enough stock to
thoroughly moisten bread without it becoming mushy. Spoon into prepared
casserole dish and smooth the top. Bake at 350 degrees F for 20
minutes. Garnish with the reserved minced parsley and serve hot.
FLUFFY VANILLA
CINNAMON FRENCH TOAST
WITH BANANAS & ALMONDS
~Shared by Jean,
Syracuse, NY
12 large California Fresh Eggs
2 cups low fat milk
1 1/2 teaspoons vanilla extract
2 teaspoons cinnamon
24 slices sourdough French bread (3/4-1" thick) Margarine
12 large bananas
Powdered sugar
1/2 cup almonds -- finely chopped
Whisk together eggs, milk, vanilla and cinnamon until light and frothy.
Dip bread slices in egg mixture and place on greased baking pan. Pour
any leftover mixture over bread slices; cover and refrigerate
overnight. Next day,sauté bread in margarine on griddle until light
brown and crispy. Slice bananas over top, sprinkle with powdered sugar
and garnish with chopped almonds.
PEANUT BUTTER MUFFINS
~Shared by Mary,
Roswell, NM
1 1/2 cups sifted flour
2 tsps baking powder
1/2 tsp salt
1/4 cup shortening
1/4 cup peanut butter
1/2 cup sugar
1 egg
1/2 cup milk
Sift dry ingredients. Cream shortening and peanut butter. Add sugar and
beat until light and fluffy. Add well beaten egg, then flour and milk
alternately. Stir until smooth. Bake at 350 degrees about 25 minutes.
TATER-TOPPED
CASSEROLE
~Shared by Treva, NC
Total time 1 hr
Prep 15 min servings
6 servings, 1 cup each
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup KRAFT Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets
HEAT oven to 375ºF.
BROWN meat with onions in large skillet, stirring occasionally; drain.
Spoon into 2-qt. casserole.
MIX soup and milk; pour over meat mixture; top with layers of remaining
ingredients.
BAKE 45 min. or until potatoes are golden brown and casserole is heated
through.
Kraft kitchens tips
HEALTHY LIVING
Save 50 calories and 7 grams of fat per serving by preparing with lean
ground beef, reduced-fat condensed cream of mushroom soup and KRAFT 2%
Milk Shredded Reduced Fat Cheddar Cheese.
SUBSTITUTE
Substitute frozen peas or frozen corn for the frozen mixed vegetables.
Nutritional information per serving: Calories 400 Total fat
24 g
Saturated fat 9 g Cholesterol 65 mg Sodium 860 mg
Carbohydrate 25 g Dietary fiber 1 g Sugars 4 g
Protein 21 g
Vitamin A 10 %DV Vitamin C 10 %DV Calcium 15 %DV
Iron 15 %DV
Source: Kraft Recipes
GAZPACHO ANDALUZ
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 cups cold water
8 large tomatoes - peeled, seeded and chopped
1/4 cup minced onion
1 clove garlic, minced
1 cucumber, peeled and finely chopped
1 green bell pepper, minced
1 (1 pound) loaf stale French bread, cut into 1 inch cubes
1/4 cup olive oil
1/4 cup wine vinegar
1/8 tablespoon salt
Combine water, tomatoes, bread, and oil in a large stock pot. Set aside.
In a food processor or blender, blend onion, garlic, cucumber, and
green pepper to a paste. Stir into the stock pot.
Using a hand mixer, blend until ingredients have a watery, pinkish
consistency. Alternatively, process in a blender or food processor
until smooth. Add vinegar, and season with salt.
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FIG BARS
~Shared by Treva, NC
The flavor may remind you of a Fig Newton without the outer cookie
layer.
1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
1. Combine figs and flour in a medium bowl; toss lightly to coat.
2. Bring water to a boil in a medium saucepan. Add fig mixture,
coconut, margarine, and sweetener to pan, stirring well. Cook,
uncovered, over medium heat 5 to 7 minutes or until mixture is
thickened, stirring often. Add oats and vanilla, stirring until oats
are moistened.
3. Press mixture into bottom of a 9-inch square baking pan coated with
cooking spray. Cover and chill thoroughly. Cut into bars.
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure.
Microwave at HIGH 2 to 3 minutes or until water boils; pour water over
fig mixture. Add coconut, margarine, and sweetener to fig mixture,
stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until
mixture is thickened, stirring after every minute. Add oats and
vanilla, stirring until oats are moistened. Proceed with recipe as
directed.
Yield: 2 dozen bars (serving size: 1 bar)
CALORIES 91 (0.0% from fat); FAT 4.3g (sat 2.1g,mono 0.0g,poly 0.0g);
IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.3g; SODIUM
48mg; PROTEIN 1.5g; FIBER 2.5g
Source: Oxmoor House, JANUARY 2005
MEDITERRANEAN TUNA
PANINI
~Shared by Maggie,
TX
This ain’t your momma’s tuna salad sandwich. We spike canned tuna with
the flavors of the Mediterranean – salty olives and capers, bright
lemon juice and tangy feta – for a craveable sandwich filling that
won’t weigh you down.
Serves: 4
Preparation time: 25 minutes
Ingredients
2 6-ounce cans chunk light tuna, drained
1 plum tomato, chopped
1/4 cup crumbled feta cheese
2 tablespoons chopped marinated artichoke hearts
2 tablespoons minced red onion
1 tablespoon chopped pitted kalamata olives
1 teaspoon capers, rinsed and chopped
1 teaspoon lemon juice
Freshly ground pepper to taste
8 slices whole-wheat bread
2 teaspoons canola oil
Preparation
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by
the stove to create a homemade panini press.
2. Place tuna in a medium bowl and flake with a fork. Add tomato, feta,
artichokes, onion, olives, capers, lemon juice and pepper; stir to
combine.
3. Divide tuna mixture among 4 slices of bread (about 1/2 cup each).
Top with the remaining bread.
4. Heat 1 teaspoon canola oil in a large nonstick skillet over medium
heat. Place 2 panini in the pan. Place the medium skillet on top of
both panini, then weigh it down with the cans. Cook until panini are
golden on one side, about 2 minutes.
5. Reduce the heat to medium-low, flip the panini, replace the top
skillet and cans, and cook until second side is golden, 1-3 minutes
more. Repeat with another 1 teaspoon oil and remaining panini.
Nutrition Facts
Per serving:
336 calories
6 g fat (2 g sat, 3 g mono)
62 mg cholesterol
35 g carbohydrate
34 g protein
5 g fiber
543 mg sodium
52 mg potassium
Nutrition Bonus: fiber (20% Daily Value), calcium (15% DV), iron (15%
DV), omega-3s
Source: EatingWell
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CAJUN RICE AND BEAN SALAD
~Shared by Mary S.,
Nashville, TN
Yield: 10 servings
INGREDIENTS
- 1 cup low-sodium or regular stewed tomatoes
- 1 tablespoon olive oil
- 1/2 tablespoon cider vinegar
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon salt, or to taste (optional)
- 2-3 drops hot pepper sauce
- 2 cups cooked brown rice
- 1 (15 ounce) can low-sodium or regular kidney beans, rinsed and
well drained
- 1/4 cup thinly sliced green onion, including tops
- 1 large celery stalk, diced
DIRECTIONS
In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme,
salt (if desired), and hot pepper sauce. Stir to mix well.
Stir in the rice, beans, onion, and celery.
Serve the salad at room temperature, or cover and refrigerate before
serving. Leftover salad will keep in the refrigerator 2 to 3 days.
Nutritional Information Per Serving (1/2 cup): Calories: 100, Fat: 2g,
Saturated Fat: 0g, Calories From Fat: 17, Cholesterol: 0mg, Sodium:
16mg, Carbohydrate: 17g, Dietary Fiber: 3g, Sugars: 2g, Protein: 4g
Diabetic Exchanges: 1 Starch, 1/2 Monounsaturated Fat
Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and
the American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580402615/atozreci-20
FISH VERACRUZ
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce
INGREDIENTS
Fish:
- 1 pound red snapper fillets, in 6 portions
- Juice of 1-1/2 lemons
- Freshly ground black pepper to taste
Sauce:
- 1 tablespoon olive oil
- 1-1/2 medium onions, sliced into thin strips
- 3 large garlic cloves, minced
- 2-1/4 pounds (about 12 medium) tomatoes, chopped
- 3 tablespoons sliced, pitted green olives
- 2 tablespoons drained capers
- 1 can jalapeno pepper, seeded and sliced
- Freshly ground pepper to taste
DIRECTIONS
Sprinkle fish with lemon juice and pepper. Set aside.
For sauce, heat olive oil in a heavy-bottom saucepan over medium heat,
and add onions and garlic. Saute, stirring, until onions are tender.
Add tomatoes, olives, capers, and jalapeno, and bring to a simmer,
stirring occasionally, for 30 minutes. Add pepper to taste and remove
from the heat.
Preheat the oven to 450 degrees F. Cut six double thicknesses of
aluminum foil, large enough to accommodate fillets.
Brush fillets with olive oil and place them on the foil squares. Spoon
about 2 heaping tablespoons of sauce over each portion. Fold the foil
loosely over fish and crimp the edges together tightly. Place on a
baking sheet.
Bake for 8 to 10 minutes. Place each foil pouch on a serving dish and
have guests open them at the table.
Nutritional Information Per Serving: Glycemic Index: 33, Glycemic Load:
4, Calories: 210, Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g,
Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
GARLIC CHICKEN
BREASTS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving size: 3-ounce half chicken breast
INGREDIENTS
- Vegetable oil cooking spray
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 4 teaspoons brown sugar
- 4 (3 ounces) boneless, skinless chicken breast halves
DIRECTIONS
Preheat the oven to 500 degrees F. Line a shallow roasting pan with
foil; spray the foil with cooking spray.
Heat oil in a small nonstick skillet over medium-low heat. Add garlic
and cook, stirring frequently, for 1 to 2 minutes or until it begins to
soften. Remove from heat and stir in brown sugar until well mixed.
Place chicken breast halves in the prepared pan. Spread garlic mixture
evenly over chicken.
Bake for 10 to 15 minutes or until chicken is cooked through, no longer
pink, and its juices run clear.
Nutritional Information Per Serving (3-oz half chicken breast):
Glycemic Index: 4, Glycemic Load: 3, Calories: 253, Protein: 25 g,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Fat: 7 g, Cholesterol: 129 mg,
Sodium: 5 mg
Diabetic Exchanges: 6 Lean Meat, 1 Fat, 1/2 Fruit
Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy
Beale
http://www.amazon.com/exec/obidos/ASIN/1592572758/atozreci-20
Click
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PORK TENDERLOIN WITH PEACH HONEY
MUSTARD
~Shared by Maggie,
TX
You can make a fabulous rice dish while the tenderloin cooks. A recipe
follows that fits the bill. Double the rice recipe if serving two.
2 Servings
Prep: 15 min.
Grill: 25 min.
Ingredients
1/2 medium peach, peeled
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1 pork tenderloin (3/4 pound)
Directions
Place the peach, mustard and honey in a blender; cover and process
until blended. Set aside. In a large resealable plastic bag, combine
the brown sugar, salt, pepper and cayenne. Add the pork and shake to
coat. Using long-handled tongs, moisten a paper towel with cooking oil
and lightly coat the grill rack. Prepare grill for indirect heat using
a drip pan. Place pork over drip pan and grill, covered, over indirect
medium-hot heat for 20-25 minutes or until a meat thermometer reads
160°. Let stand for 5 minutes before slicing. Serve with peach sauce.
Nutrition Facts: 5-1/2 oz. cooked pork with 3 tablespoons sauce equals
281 calories, 6 g fat (2 g saturated fat), 95 mg cholesterol, 1,611 mg
sodium, 21 g carbohydrate, 1 g fiber, 34 g protein.
HERBED RICE
~Shared by Maggie,
TX
1 Servings
Prep/Total Time: 25 min.
Ingredients
1/4 cup uncooked long grain rice
1 green onion with top, cut into 1-inch pieces
1 tablespoon butter
1/8 teaspoon each dried tarragon, thyme, basil, parsley flakes, and
pepper
1/2 cup chicken broth
Salt to taste, optional
Directions
In a small saucepan, cook rice and onion in butter until onion is
tender. Add the seasonings; cook for 1 minute. Add broth and salt if
desired; bring to a boil. Cover and simmer for 15 minutes or until
liquid is absorbed and rice is tender. Yield: 1 serving.
Nutrition Facts: One serving (prepared with margarine and
reduced-sodium broth and without added salt) equals 284 calories, 12 g
fat (0 saturated fat), 0 cholesterol, 129 mg sodium, 39 g carbohydrate,
0 fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.
Source: Taste of Home - December/January 1995, p 16
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ASIAN CHICKEN THIGHS
5 Servings
Prep: 15 min.
Cook: 50 min.
Ingredients
5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Sliced green onions
Directions
In a large skillet over medium heat, cook chicken in oil for 8-10
minutes on each side or until no longer pink. In a small bowl, whisk
the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar,
garlic, pepper flakes and five-spice powder. Pour over chicken. Bring
to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until
chicken is tender, turning occasionally. Combine cornstarch and cold
water until smooth; gradually stir into the pan. Bring to a boil; cook
and stir for 2 minutes or until thickened. Serve with rice. Garnish
with green onions. Yield: 5 servings.
Source: Contest Winning recipe from Taste of Home February/March 2005,
p30
BEEFY CORNBREAD
CASSEROLE
Ingredients
1 pound ground beef
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 packages (8-1/2 ounces) corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 cup canola oil
2 eggs, beaten
3 cups (12 ounces) shredded cheddar cheese, divided
Directions
In a large skillet, cook the beef, onion and peppers over medium heat
until meat is no longer pink; drain and set aside. In a small bowl,
combine the corn bread mix, salt, baking soda, corn, milk, oil and
eggs. Pour half in a greased 13-in. x 9-in. baking dish. Layer with
half of the cheese and all of the beef mixture. Top with remaining
cheese. Carefully spread remaining batter over top. Bake, uncovered, at
350° for 40-45 minutes or until a toothpick inserted near the center
comes out clean.
Yield: 8-12 servings.
ARTICHOKE-CHEESE
FRENCH BREAD
Ingredients
1 loaf (1 pound) unsliced French bread
3 jars (6-1/2 ounces each) marinated quartered artichoke hearts,
drained
1-1/2 cups (6 ounces) shredded pepper Jack cheese
1 cup (8 ounces) sour cream
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
2 cups (8 ounces) shredded cheddar cheese, divided
Directions
Cut bread in half lengthwise; carefully hollow out top and bottom of
loaf, leaving 1/2-in. shells. Cube removed bread; set aside.
In a large bowl, combine the artichokes, pepper Jack cheese, sour
cream, green chilies, garlic and 1 cup cheddar cheese. Add bread cubes
and toss to coat. Spoon filling into bread shells; sprinkle with
remaining cheddar cheese.
Place on an ungreased baking sheet. Cover with foil. Bake at 350° for
15 minutes. Remove foil; bake 10-15 minutes longer or until heated
through. Slice and serve warm.
Yield: 16 servings.
BOW TIE SEAFOOD SALAD
This is a wonderful salad to take to a potluck luncheon. I've found
that fat-free mayonnaise works just fine. Save the calories for dessert!
Ingredients
3 pounds uncooked bow tie pasta
1-1/2 pounds imitation crabmeat, chopped
1 pound frozen cooked salad shrimp, thawed
4 celery ribs, chopped
1 cup finely chopped green onions
1 medium green pepper, diced
4 cups mayonnaise
1/4 cup dill pickle relish
1/4 cup Dijon mustard
1 tablespoon salt
1 tablespoon dill weed
3/4 teaspoon pepper
Directions
Cook pasta according to package directions; drain and rinse in cold
water. Place in a large bowl; add the crab, shrimp, celery, onions and
green pepper. In another bowl, whisk the mayonnaise, pickle relish,
mustard, salt, dill and pepper. Pour over pasta mixture and toss to
coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 32 (1-cup) servings.
Nutrition Facts: 1 cup (prepared with fat-free mayonnaise) equals 217
calories, 2 g fat (trace saturated fat), 33 mg cholesterol, 686 mg
sodium, 39 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges:
2 starch, 2 vegetable, 1 lean meat.
CHICKEN ENCHILADA
BAKE
4-1/2 cups cubed rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups (10 ounces) sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups (16 ounces) shredded Monterey Jack cheese
Directions
In a greased 13-in. x 9-in. baking dish, layer half of the chicken,
enchilada sauce, sour cream, tortillas and cheese. Repeat layers.
Cover and bake at 375° for 40 minutes. Uncover; bake 10 minutes longer
or until bubbly. Let stand for 15 minutes before serving.
Yield: 10 servings.
CRAZY CRUST PIZZA
1-1/2 lbs. ground beef
1 onion, chopped
1-1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. dried Italian seasoning blend
1/8 tsp. pepper
2/3 cup milk
2 eggs, beaten
1 4-oz. can sliced mushrooms, drained
2 cups shredded mozzarella cheese
2 cups pizza sauce
Preheat oven to 425 degrees. Cook ground beef and onion in a heavy
saucepan over medium heat until beef is browned and onion is tender,
stirring to break up meat. Drain well and set aside. Lightly grease 14"
round pizza pan and dust with flour. Set aside. In medium bowl combine
flour, baking powder, salt, seasoning blend and pepper and mix well.
Add milk and eggs and stir just until smooth. Pour batter into prepared
pan, tilting pan as necessary so batter covers bottom of pan. Sprinkle
cooked ground beef, onions, and drained mushrooms over batter. Bake at
425 degrees for 20-25 minutes until pizza is golden brown. Remove pizza
from oven, drizzle with pizza sauce and sprinkle with shredded cheese.
Return to oven for 12-18 minutes until crust is deep golden brown and
cheese is melted.
SOUR CREAM BISCUITS
1/2 cup each unsalted butter, in pieces, and low fat milk
1 tbs baking powder
1/3 cup sour cream
1/4 tsp baking soda
3/4 tsp salt
2 cups flour
Mix flour, powder, salt, soda in a bowl, cut in butter. Whisk milk and
sour cream in a bowl until smooth. Add to flour mixture, stir until
dough forms. Shape into disk. Wrap in plastic wrap, refrigerate 30 min.
Heat oven to 425 degrees. Coat baking sheet with cooking spray. Roll
dough out on floured surface 1/2" thick. Cut out biscuits with 2 1/2"
cutter. Place on baking sheet. Reroll scraps, cut. Bake 12 min. or
until golden brown. Serve warm.
MAKES 16 SERVINGS
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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