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A
to Z
Recipes
January 25,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I hope
the weather where you are is good. There's been some severe weather in
various parts of the country. As for us in my part of Texas, it's been hot
(record-breaking H-O-T)
and we're in for a lot of rain. I'll take either/both. At least we are
safe. I choose to see the glass as half full, thank you.
Happy
Birthday
wishes go out to my dear youngest daughter Angela in
Rockwell, NC. Her special day is Friday, January 27th. I am so very proud of you and miss you T-H-I-S much!
My family will be going to the Los Angeles,
California area a week beginning November 9 this year. We'll be
renting a house and might have room for a few more. Unlike previous
trips, we will announce this once, mention it a few more times, then
close it out. Waiting for folks to decide (and pay!) places too much
strain on my nerves and finances. If you're interested in meeting with
us, please let me know. Send me an email with "LA trip"
in the subject line.
The current Monthly Theme
topic is The
Other White Meat. 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.
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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~Shared by Mary H., Montreal, Canada
What other people think of you is not important, unless they are
related to you or married to you. What you think of yourself is always
important. ~Bill Allin
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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God's Rosebud
~Shared by
Elizabeth P., Tupelo, OK
A new minister was walking with an older, more seasoned minister in the
garden one day.
Feeling a bit insecure about what God had for him to do, he was asking
the older preacher for some advice.
The older preacher walked up to a rosebush and handed the young
preacher a rosebud and told him to open it without tearing off any
petals.
The young preacher looked in disbelief at the older preacher and was
trying to figure out what a rosebud could possibly have to do with his
wanting to know the will of God for his life and ministry.
But because of his great respect for the older preacher, he proceeded
to try to unfold the rose, while keeping every petal intact.
It wasn't long before he realized how impossible this was to do.
Noticing the younger preacher's inability to unfold the rosebud without
tearing it, the older preacher began to recite the following poem...
"It is only a tiny rosebud,
A flower of God's design;
But I cannot unfold the petals
With these clumsy hands of mine."
"The secret of unfolding flowers
Is not known to such as I.
GOD opens this flower so easily,
But in my hands they die."
"If I cannot unfold a rosebud,
This flower of God's design,
Then how can I have the wisdom
To unfold this life of mine?"
"So I'll trust in God for leading
Each moment of my day.
I will look to God for guidance
In each step along the way."
"The path that lies before me,
Only my Lord and Savior knows.
I'll trust God to unfold the moments,
Just as He unfolds the rose."
Please share this poem with a friend
If you enjoyed being reminded
To let go.... And let God
Unfold your life.
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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Flavored Butters
~Shared by Mary H.,
Montreal, Canada
Flavored butters, also known as compound butters, are delicious served
with boiled lobster, other seafood grilled fish, chicken or meat, as
well as steamed vegetables.
Sherried shallot butter: In a small skillet, heat 1 teaspoon butter
over medium-high heat. Cook 2 shallots, minced, 1/4 teaspoon
paprika and pinch salt until shallots are tender and light golden,
about 3 minutes. Stir in 1 tablespoon dry sherry; cook until no
liquid remains, about 1 minute. Let cool for 3 minutes. In
bowl, mash together shallot mixture, 1/3 cup butter, softened and 1
teaspoon chopped fresh parsley. Melt in a saucepan over low heat,
then serve.
Ginger, hot pepper and lime butter: In bowl, mash together 1/3 cup
softened butter, 2 teaspoons grated fresh ginger, 1 teaspoon minced
seeded red or green hot peppers, 1/4 teaspoon grated lime zest, 1/2
teaspoon lime juice and a pinch of salt. Melt in saucepan over
low heat, then serve.
Orange tarragon garlic butter: In bowl, mash together 1/3 cup softened
butter, 1 clove grated garlic, 1 teaspoon each: chopped fresh tarragon
and parsley, 1/2 teaspoon grated orange zest and a pinch of salt.
Melt in saucepan over low heat, then serve.
Lemon-anchovy butter: In bowl, mash together 1/3 cup softened butter, 2
teaspoons chopped fresh parsley, 1 clove minced garlic, 1 anchovy
minced fillet, 1/2 teaspoon grated lemon zest and 1/4 teaspoon lemon
juice. Melt in saucepan over low heat, then serve.
Source: Canadian Living magazine
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: The Other White
Meat
Surely everyone recalls the
commercials from the National Pork Board for almost 25 years. "The
other white meat" lovingly referred to pork. We love pork at my house
and use it often. I have oodles of recipes to share. I hope you do, too
because that's what we're doing as this month's Monthly Theme topic.
Please share your recipes using pork. We will
collect them through this month and publish them on the first Sunday of
the following month. 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
"The Other White Meat". 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: The
Other White Meat.
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 "The Other White
Meat" has a deadline of January 31,
2012,
and will be posted on February 5, 2012.
Please
use this email
link to submit a recipe for theme
recipes: The
Other White Meat. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Looking for the
Perfect Job
~Shared by Mary S.,
Nashville, TN
1. My first job was working in an Orange Juice factory, but I got
canned. Couldn't concentrate.
2. Then I worked in the woods as a Lumberjack, but just couldn't hack
it, so they gave me the axe.
3. After that, I tried being a Tailor, but wasn't suited for it --
mainly because it was a sew-sew job.
4. Next, I tried working in a Muffler Factory, but that was too
exhausting.
5. Then, tried being a Chef--figured it would add a little spice to my
life, but just didn't have the thyme.
6. Next, I attempted being a Deli Worker, but any way I sliced it...
couldn't cut the mustard.
7. My best job was a Musician, but eventually found I wasn't noteworthy.
8. I studied a long time to become a Doctor, but didn't have any
patience.
9. Next, was a job in a Shoe Factory. Tried hard but just didn't fit in.
10. I became a Professional Fisherman, but discovered I couldn't live
on my net income.
11. Managed to get a good job working for a Pool Maintenance Company,
but the work was just too draining.
12. So then I got a job in a Workout Center, but they said I wasn't fit
for the job.
13. After many years of trying to find steady work, I finally got a job
as a Historian - until I realized there was no future in it.
14. My last job was working in Starbucks, but had to quit because it
was the same old grind.
15. SO I TRIED Retirement AND FOUND I'M PERFECT FOR THE JOB!
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:
VERMONT MAPLE WALNUT
STICKY BUNS
~Shared by Doe,
Oliver, B.C., Canada
Makes 16.
ABM - This is a very sticky dough, that’s ok. Don’t be tempted to add
more flour.
Dough:
3/4 c evap milk
1 lg egg
2 tsp - 1 tbsp maple flavoring to taste
2 oz unsalted butter, pcs
1 tsp salt
2 tbsp maple sugar or dark brown sugar
2 1/2 c flour
2 tsp yeast
Place all in machine. Select dough. When dough is finished proceed.
Completing:
8 oz - 1 1/2 c walnuts, c.c. toasted
1 c + 2 tbsp maple sugar or br sugar
1/4 stick-1oz unsalted butter, melted
1/2 c maple syrup
Take dough from machine, let rest 10 mins. Put on lightly floured work
surface, roll it out to 16x12 rectangle. Because of this dough’s
relatively high fat content, it should be easy & smooth to roll
out. Mix tog 1/2 c walnuts & 2 tbsp maple sugar for filling.
Sprinkle dough evenly with filling. Roll it lengthwise, starting with
long end, jelly roll fashion, pinch to seal. Roll it over so that seam
is on bottom. Cut log into 1 inch slices. This is easily done with a
pce of dental floss. Spread melted butter in bottom of 12 inch deep
dish pizza pan, or into 2-8 inch round cake pans. Drizzle the maple
syrup over the butter, sprinkle in the 1 c maple sugar, then spreading
the remaining 1 c walnuts evenly over all. Lay dough slices over this
topping mixture, spacing them evenly. Cover with a piece of lightly
greased saran, set aside to rise until doubled, about 1 hr. Bake in
preheated 400 for 20 mins until golden brown. Take from oven & turn
pans over a pce of foil. Remove from pan, scraping out everything that
has stuck to the bottom & spreading it atop buns. When the buns are
cool enough to handle, place them on rack to cool completely.
BLAZING FRENCH TOAST
~Shared by Larry
J., Spring Hill, TN
INGREDIENTS:
1 loaf firm bread, cubed
8 ounces cream cheese, cubed
10 eggs
1-1/2 cups half-and-half
1/2 cup (1 stick) butter, melted
1/4 cup maple syrup
TO PREPARE:
Arrange half the bread cubes in a 9x13-inch baking pan sprayed with
nonstick cooking spray. Layer with the cream cheese and remaining bread
cubes. Whisk the eggs, half-and-half, butter and maple syrup in a bowl
until blended.
Pour the egg mixture over the prepared layers, pressing the bread cubes
to ensure even coverage. Chill, covered with plastic wrap, for 8 to 10
hours. Bake at 350 degrees for 40 to 50 minutes or until set. Serve
with jam, confectioners' sugar and/or syrup
Source: Cooking by the Bootstraps: A Taste of Oklahoma Heaven Cooked Up
by the Junior Welfare League of Enid, Oklahoma
http://www.amazon.com/exec/obidos/ASIN/0960934014/atozreci-20
BASIC BALSAMIC
DRESSING
~Shared by Jim D.,
WA
Basic Balsamic Dressing: (SEE VARIATIONS)
3/4 cup olive oil
1/4 cup Balsamic Vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Mix all the ingredients together and beat lightly with a fork or a whip
for a minute. Drizzle on your salad of choice and serve.
Makes: 1 Cup
Variations:
Basic Italian Dressing - Replace the balsamic vinegar with red or white
wine vinegar.
Herb - Add 1 teaspoon dried oregano, or 2 tablespoon fresh chopped
basil or parsley to the basic recipe.
Mustard & Garlic - Add 1 tablespoon dijon mustard, and 1 finely
minced garlic clove to the basic recipe.
Cheese - Add 2 tablespoons grated parmesan cheese to the basic recipe.
Raspberry - Use raspberry vinegar in place of the other vinegars. This
is great on salad greens that are topped with toasted walnuts and fresh
raspberries or strawberries.
Combine all ingredients in a jar. Close tightly, and shake vigorously.
Usually, a good rule to remember, is that you use 1/4 vinegar to 3/4
oil. Use a good quality olive oil, and a decent grade balsamic vinegar.
Source: http://www.sassy4daze.com/Recipes/Italian.html
MINI CHEESECAKES
~Shared by Jean,
Syracuse, NY
Looking for a great idea for your next social gathering? Try these
individual portion cheesecakes that you can decorate with different
toppings or fruits as desired to dress up the dinner or dessert table.
Servings: Makes about 12 to 24 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
1 1/2 cups graham cracker or chocolate wafer crumbs
1/4 cup sugar
1/4 cup butter or margarine, softened
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated
milk)
3 eggs
2 teaspoons vanilla extract
Instructions
Preheat oven to 300°. Combine crumbs, sugar and butter; press equal
portions onto bottoms of 24 lightly greased* or paper-lined muffin cups.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND until smooth. Add eggs and vanilla; mix well. Spoon equal
amounts of mixture (about 3 tablespoons) into prepared cups.
Bake 20 minutes or until cakes spring back when lightly touched. Cool.
Chill. Garnish as desired. Refrigerate leftovers.
Notes: *If greased muffin cups are used, cool baked cheesecakes. Freeze
15 minutes, remove from pans. Proceed as above.
Tips: Garnish with fresh fruits, candies, whipped toppings or chocolate
curls. Variation-Chocolate Mini Cheesecakes: Add 1 cup semi-sweet
chocolate chips, melted, to batter; mix well. Proceed as above. Bake
20-25 minutes.
COPYCAT PANERA BREAD
FRENCH BREAD
MARGHERITA PIZZA
~Shared by Treva, NC
1 Loaf of French Bread, cut in half lengthwise
1 & 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite
tomato sauce)
1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into
thin strips)
2 large roma tomatoes, sliced
16 oz. mozzarella cheese, sliced
salt and freshly ground pepper, to taste
Preheat, the oven to 475 degrees F.
Lightly toast the bread for about 5 minutes. Spoon the tomato
sauce over the bread. Top with the basil, then tomato slices,
then the cheese.
Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.
Source: The Secret Recipe Blog
http://www.recipesecrets.net/blog
FAMOUS DAVE'S BREAD
PUDDING
~Shared by Johnny,
LA
Unsalted butter, room temperature
1 loaf (1 1/2 pounds) cinnamon egg bread
2/3 cup golden raisins
1 1/2 cups sugar
4 cups milk
2 cups whipping cream
1/4 cup vanilla extract
8 Eggs, beaten
1 teaspoon ground cinnamon
Whipped cream and ice cream
Plantation praline sauce (see recipe below)
Coat bottom and sides of 13-by-9-inch baking pan heavily with butter.
Tear bread into 1-inch pieces. Mix with raisins in bowl. Lay bread
mixture evenly in prepared dish, turning crust side down, as this tends
to burn easily. In bowl, whisk sugar, milk, whipping cream, vanilla,
eggs
and cinnamon until blended. Pour over bread mixture.
Preheat oven to 325 degrees.
Place baking dish in larger 4-inch deep baking pan. Add water to reach
halfway up side of dish. Bake in preheated oven 1 hour. Remove from
water bath. Let stand 20 minutes.
Cut pudding into 9 portions and put into large dessert bowls. Add a
scoop of ice cream next to the pudding, then spoon 3 to 4 ounces of
warm praline sauce over the pudding and the ice cream. Top with whipped
cream if desired. Makes 9 very large servings.
Tester note: Servings at the restaurant are very large. For at home
use, the pudding could be cut into 18 portions and the sauce could be
halved.
Plantation praline sauce:
1 cup (2 sticks) unsalted butter (cube 1/2 cup) (divided)
3/4 cup chopped pecans
1 1/2 pounds light brown sugar (about 3 3/4 cups packed)
3/4 cup whipping cream
1/4 teaspoon ground cinnamon
1 1/4 Cups sour cream
3/4 teaspoon vanilla extract
To make this sauce, it is very important to follow the directions
carefully and to use a candy thermometer.
In large saucepan, heat 1/2 cup of the butter until melted. Add pecans
and mix well. Bring to a boil. Cook until pecans begin to change color.
Mixture will foam up. Add remaining 1/2 cup cubed butter and mix well.
This will cool pecan mixture and stop the cooking process. Remove from
heat. Combine brown sugar, whipping cream and cinnamon in a saucepan
and mix well. Cook over low heat until blended, stirring constantly.
Increase heat and cook until mixture comes to 230 degrees on a candy
thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix
well. Remove from heat. Makes 4 cups.
Source: http://www.bowdenfamilycookbook.blogspot.com
7-UP POUND CAKE
~Shared by Marilyn
M., Canton, OH
3 cups sugar
2 sticks butter (or margarine)
1/2 cup shortening
5 eggs
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. lemon juice
1/4 tsp. salt
1 cup 7-Up
3 cups sifted flour
Grease/flour Bundt pan; set aside. Cream sugar, butter and shortening
together. Add eggs, one at a time, beating after each addition. Add
extracts, lemon juice and salt. Add flour and 7-Up alternately,
beginning and ending with flour. Pour batter into prepared Bundt pan.
Bake at 325 degrees (do NOT preheat oven) for about 1 hour. Test for
doneness. Cool in pan 10 minutes.
CHEF FILIP'S SOUR
BREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Days 1, 2, and 3:
1 1/4 cups all-purpose flour
1 1/2 cups water
1/2 teaspoon malt powder
1/2 teaspoon honey
Days 4 and 5:
7 1/2 cups bread flour
4 1/4 cups water
2 teaspoons malt powder
Sourbread Recipe:
2 1/2 cups sourdough starter
5 1/8 cups bread flour
1 1/2 cups water
1/4 cup gluten
2 teaspoons malt powder
4 teaspoons salt
To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water,
1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave
at room temperature for 24 hours. Repeat the process for days 2 and
three.
On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of
water and 2 teaspoons of malt. Mix well, cover and keep at room
temperature for 24 hours. Repeat this process the next day, BUT only
let the dough sit for 5 hours, then refrigerate it. Be aware that your
starter will stay usable for 5 days. After this period, you will have
to refresh the starter by taking 2 pounds of the batter and starting
again from day 4.
At last, the starter is complete and now we can make the bread! In a
large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups
of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup
gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything
together into a uniform dough. Turn the dough out onto a floured
surface and knead until elastic, about 15 minutes. In an electric
mixer, it should take about 9 minutes. For more experienced bread
bakers, the dough should pass the windowpane test: Stretch the dough
between your fingers till you have a very thin membrane, if the dough
is elastic enough the membrane will not break or tear apart. Cover the
bowl with a towel and let rest for 30 minutes.
Divide the dough into two equal pieces and form into rounds. Cover
again and let rest for 1 hour.
Grease any pans you wish to use. Give the loaves their final shape -
loaves, baguettes or round and place onto the prepared pans. Let the
loaves rise until double in size. Spritz with water occasionally to
keep from drying. Preheat the oven to 475 degrees F (240 degrees C).
Spray loaves generously with water.
Bake for about 45 minutes, or until the loaf makes a hollow sound when
tapped on the bottom. If after 20 minutes the loaves appear to be
taking on too much color, reduce the temperature to 425 degrees F (220
degrees C). After baking, cool loaves on a wire rack. BON APPETIT!
LINDA'S GLUTEN FREE
CHEESECAKE
~Shared by Linda
H., Rosharon, TX
Gluten Free Walnut Crust:
¼ c. Almond flour
1 Tbsp stevia powder
1/4 cup soft butter
2 cup finely chopped pecans
Cheesecake:
3 – 8 oz bars of gluten free cream cheese, softened
1/2 cup of Stevia Cane
3 eggs
1 cup sour cream
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the
unbaked crust. Place in preheated oven for 40-50 minutes. Cool on
a wire rack and then refrigerate until 15 minutes before serving.
Source: Linda Howell Mother’s Day 2011
CANTONESE DINNER
~Shared by Jean,
Syracuse, NY
1 1/2 pounds pork steak, cut in 1/4" strips
2 Tbs vegetable oil
1 large onion, sliced
1 small green bell pepper, sliced
1 4 oz can mushrooms, drained
1 8 oz can tomato sauce
3 Tbs brown sugar
1 1/2 Tbs vinegar
1 1/2 tsp salt
2 tsp Worcestershire sauce
Rice cooked
Preparation:
Cook pork strips in a skillet in oil. Remove excess fat by placing on
paper towels to drain. Place pork strips and all other ingredients in a
crockpot. Cover and cook on low setting for 6 to 8 hours. Serve over
hot rice.
NUTTY CINNAMON
STICKY BUNS
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings, 1 bun each
1/3 cup margarine or butter
1/2 cup firmly packed brown sugar
1/2 cup chopped PLANTERS Pecans
1 tsp. ground cinnamon
1 can (17.3 oz.) refrigerated biscuits (8 large biscuits)
PREHEAT oven to 350°F. Melt margarine in 9-inch round baking pan in
oven.
MIX brown sugar, pecans and cinnamon; sprinkle over melted margarine in
pan. Arrange biscuits in pan with sides touching.
BAKE 25 to 30 minutes or until biscuits are golden brown. Invert pan
immediately onto serving plate. Spread any remaining topping from pan
over buns. Serve warm.
Keeping It Safe
To safely remove a cake from a hot baking pan to a serving plate,
invert plate over top of pan. Use pot holders to pick up both plate and
pan and invert so plate is right-side up. Carefully remove pan.
Nutrition Information
Calories 330 Total fat 15 g Saturated fat
2.5 g Cholesterol 0 mg Sodium 860 mg Carbohydrate 44
g Dietary fiber 2 g Sugars 16 g
Protein 5 g
FRUIT COCKTAIL CAKE
~Shared by Johnny,
LA
2 C self rising flour
1 can fruit cocktail
2 unbeaten eggs
1 tsp vanilla
1 ½ C sugar
Mix all ingredients at low speed. Pour into greased and floured 9×13 in
pan. Bake at 350 for 45 minutes or until toothpick inserted in center
comes out clean.
Sauce:
1 stick margarine
1 can coconut
1 C sugar
1 tsp vanilla
1 C evaporated milk
1 C pecans, chopped
Boil in pan for one to two minutes. Pour over hot cake.
Source: Christy Jordan http://www.SouthernPlate.com
STRAWBERRY ICEBOX PIE
~Shared by Marilyn
M., Canton, OH
Dangerously Good!
10 graham crackers (2 1/2 x 5 inches)
1 cup sugar, divided
5 Tbsp unsalted butter, melted
1/2 cup unsweetened cranberry juice (OR white cranberry and strawberry
- FoodClub)
2 quarts strawberries, hulled and thinkly sliced (reserve a few for
garnish)
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup whipping cream (or 8 oz. Cool Whip)
Preheat oven to 350. Blend grahan crackers with 2 Tbsp. sugar in food
processor until finely ground; add butter and pulse until crumbs are
moistened. Press mixture into bottom and up sides of a 9-inch deep dish
pie plate (or use 2 9-inch premade pie crusts (skip baking) or make
your own regular) . Bake crusts until lightly browned, 12 to 14 minutes
for home-made crust only. Cool completely on wire rack while making the
fruit filling.
In a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups
berries, cornstarch and salt. Using a potato masher, gentlymash
berries and bring to a boil. Reduce to simmer and cook, stirring
frequently, until thick, about 1 minute. Remove from heat and cool
slightly. Stir in remaining strawberries. Pour into
prepared crust and refrigerate until set, about 4 hours (or 1 day).
In large bowl beat cream until soft peaks form. Sprinkle 2 Tbsp
sugar over cream and continue to beat until soft peaks return (Careful
not to overbeat) Spreak whipped cream over pie, leaving a 1 1/2 inch
border around the edge. Garnish with whole berries, if desired. Note:
too much filling for a regular 9-inch pie, so make 2 regular OR 1 deep
dish!
CHICKEN CURRY
FREEZER RECIPE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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1/4 cup oil
4 large chicken pieces
2 onions, chopped
1/4 cup flour
1 tbsp curry powder
1 1/4 cups chicken stock
1 tbsp mango chutney
1 tbsp cherry jam
salt
pepper
1 apple, cored and chopped
2 tbsp raisins
In saucepan, heat oil and add the chicken pieces, frying until browned
all over. Transfer to plate. Add onions and fry until soft. Stir in
flour and curry powder, making a smooth paste. Cook for one minute.
Next, add the stock and bring to a boil, stirring constantly. Simmer
for 3 minutes. Stor in chutney, jam and salt and pepper to taste.
Return the chicken pieces to the pan and baste well. Cover and simmer
for 45 minutes. Stir in the apple pieces and raisins, then simmer for
10 minutes.
To freeze, cool quickly, add to freezer container and freeze.
To serve, place in ovenproof dish, covered, and place in oven preheated
at 325 degrees for 40 minutes, stirring occassionally so it heats
throughout. Serve with lemon wedges.
SPINACH AND ACORN
SQUASH "RAVIOLI"
~Shared by Linda
H., Rosharon, TX
For Vegetarians
Yield: 4 servings (16 large ravioli)
1/2 cup ricotta cheese
1 10-ounce package frozen chopped spinach, defrosted and squeezed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
8 1/2-inch slices of roasted squash, peeled and mashed
1/4 cup sour cream
1/4 teaspoon ground nutmeg
1 tablespoon unsalted butter
8 sage leaves
1 1/2 cups vegetable broth
16 wonton wrappers
Heat oven to 400º F. In a small bowl, combine the ricotta, half the
spinach (reserve the rest for another use), salt, and pepper and mix
well. In another bowl, stir the squash, sour cream, and nutmeg
together. In a skillet, over medium heat, heat the butter. Add the sage
and cook until fragrant, about 1 minute. Add the broth, simmer 5
minutes, and set aside.
Lay out 16 wonton wrappers. Divide the spinach mixture among 8
wrappers, placing a dollop in the center of each. Fold them in half
diagonally, pinching one corner to close. Repeat with the squash
mixture and the remaining 8 wrappers. Place the 16 packets in a
roasting pan and spoon the broth over them. Cover with foil and heat in
the oven until warmed through, 10 to 15 minutes.
Source: MyRecipes.com
APRICOT ORANGE
CRANBERRY BREAD
~Shared by Jean,
Syracuse, NY
Ingredients:
3 1/2 cups All-purpose flour
1/2 teaspoon Double-acting baking Powder
1 teaspoon Baking soda
1 teaspoon Salt
1/2 cup unsalted butter Softened
1 cup Sugar
1 tablespoon freshly Grated orange zest PLUS
1 teaspoon freshly Grated orange zest
2 large Eggs
2/3 cup Fresh orange juice
2/3 cup Milk
2/3 cup Finely chopped dried Apricots
2/3 cup Chopped walnuts or pecans
3 cups Cranberries; picked over and chopped
Directions:
Into a bowl sift together the flour, the baking powder, the baking
soda, and the salt. In a large bowl with an electric mixer cream the
butter with the sugar and beat in the zest and the eggs, 1 at a time.
Beat in the orange juice and the milk and beat the mixture until it is
combined well (it will appear curdled). Add the flour mixture and beat
the batter until it is just combined. Stir in the apricots, the
walnuts, and the cranberries, divide the batter among buttered and
floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads
in the middle of a preheated 350 F. oven for 40 to 45 minutes, or until
a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a
rack. The breads keep, wrapped well in plastic wrap and foil, chilled
for 1 week or frozen for 1 month.
OVEN BARBECUE CHICKEN
~Shared by Treva, NC
10 chicken wings
3 tablespoons butter
1 tablespoon onion powder
5 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 cup ketchup
1/2 cup water
2 tablespoons prepared mustard
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small saucepan, melt butter or margarine. Add onion powder,
sugar, Worcestershire sauce and mustard; mix well. Dilute ketchup with
water and add to saucepan mixture. Let simmer for 15 minutes.
3. Place chicken wings in a 9x13 inch baking dish. Pour saucepan
mixture over chicken. Bake, uncovered, in the preheated oven for about
45 minutes.
EXPLOSIVE DELI
TORPEDO
~Shared by Johnny,
LA
We consider this torpedo sandwich a secret weapon for parties and
drop-in company. It's our approach to world peace 'cause it makes
everybody happy!
Serves: 6
Cooking Time: 25 min
Ingredients
1 (12- to 16-ounce) loaf French bread
2 tablespoons olive oil
1/2 teaspoon garlic powder
8 ounces thinly sliced deli-style ham
8 ounces thinly sliced turkey breast
1 large tomato, thinly sliced
8 ounces thinly sliced Genoa or hard salami
4 ounces sliced mozzarella cheese
Instructions
1. Preheat oven to 350°F.
2. Slice bread lengthwise in half. Brush both cut sides with olive oil
and sprinkle evenly with garlic powder.
3. Layer ham, turkey, tomato, salami, and cheese across each cut side.
Cover with the other half of the bread and wrap tightly with aluminum
foil. Bake 20 to 30 minutes, or until hot. Slice into 8 equal portions
and serve.
FUDGY OREO ICE CREAM
CAKE
~Shared by Marilyn
M., Canton, OH
1 pkg Oreo cookies
2/3 cup butter, melted
1/2 gal vanilla ice cream (square container)
1 botle hot fudge topping (squeeze container)
1 cup spanish peanuts
1 pkg cool whip (8 oz) thawed
Using a food processor, crush all Oreos until fine. Reserve 1/3 of the
the crumbs for later use.
Combine Oreo crumbs with melted butter and press into a 9x13 pan.
Slice softened half gallon of ice cream and arrange over crust,
covering all areas. Freeze for 1/2 Hour.
Heat up hot fudge and squirt entire bottle over ice cream; spread using
a spatula.Sprinkle with Spanish peanuts.
Freeze 1/2 hour; top with thawed Cool Whip and remaining Oreo crumbs.
Store in freezer, and set out 10-15 minutes before slicing and serving.
ANGEL LUSH
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (20 ounce) can DOLE crushed pineapple, in juice, undrained
1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free
Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 (10 ounce) package round angel food cake
10 fresh strawberries
Mix pineapple with its juice and the dry pudding mix in medium bowl.
Gently stir in whipped topping.
Cut cake horizontally into three layers. Place bottom cake layer,
cut-side up, on serving plate; top with 1-1/3 cups of the pudding
mixture. Cover with middle cake layer and an additional 1 cup of the
remaining pudding mixture. Top with remaining cake layer; spread top of
dessert with the remaining pudding mixture.
Refrigerate at least 1 hour. Top with strawberries just before serving.
BUTTERMILK COOKIES
~Shared by Linda
H., Rosharon, TX
Miss Lewis mentions buttermilk cookies, which she pairs with ice-cold
lemonade, but as far as we know, she never committed a recipe to paper.
When we developed one, the big debate was about texture: Soft or crisp?
What you see here is the cookie of your dreams, with a tender interior
and the slightest bit of crispness around the edge.'
For cookies:
3 cups all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup well-shaken buttermilk
For glaze:
1 1/2 cups confectioners sugar
3 tablespoons well-shaken buttermilk
1/2 teaspoon pure vanilla extract
Make cookies:
Preheat oven to 350°F with rack in middle. Butter 2 large baking
sheets. Whisk together flour, zest, baking soda, and salt. Beat
together butter and sugar in a large bowl with an electric mixer until
pale and fluffy. Add eggs 1 at a time, beating well after each
addition, then beat in vanilla. Mix in flour mixture and buttermilk
alternately in batches at low speed, beginning and ending with flour
mixture, until smooth.
Drop level tablespoons of dough about 1 1/2 inches apart onto baking
sheets. Bake, 1 sheet at a time, until cookies are puffed and edges are
golden, 12 to 15 minutes per batch. Cool cookies on sheets 1 minute,
then transfer cookies to racks.
Glaze cookies:
Whisk together all glaze ingredients and brush onto tops of warm
cookies. Let stand until cookies are completely cooled and glaze is set.
Cooks' note: Cookies are best the day they're made but can be frozen,
up to 1 month.
Source: Gourmet, January 2008
MEAT LOAF
~Shared by Jean,
Syracuse, NY
Ingredients
1 pound ground chuck
1 egg
2 tablespoons quick cooking oats
1 (8 oz) can tomato sauce
2 tablespoons finely diced onion
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon celery salt
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
Method
In a medium bowl, thoroughly combine meat, eggs, oats, onion, half the
tomato sauce, thyme, marjoram and celery salt. Shape into a loaf to fit
a 9 by 5 inch loaf pan. Shape it so meat does not touch sides of the
dish. Cover with waxed paper. Microwave at high for 5 minutes. Pour off
juices.
Stir brown sugar, Worcestershire sauce and mustard into remaining
tomato sauce. Spoon tomato glaze over the loaf coating the entire top
and sides. Give the dish a half turn. Cover with waxed paper. Microwave
at low for 17 to 20 minutes or until microwave meat thermometer
inserted in the center of the loaf registers 170°F. Cover with foil and
let stand 5 minutes. Temperature will rise about 10°F during stand time.
Yield: 4 servings
FRENCH DIP SANDWICHES
~Shared by Treva, NC
Seasoned with Italian dressing mix and cooked in a savory beef flavored
broth, rump roast becomes a special sandwich filling.
1 large sweet onion, sliced
1 & 3/4 cups Progresso® beef flavored broth (from 32-oz
carton)
1 boneless beef rump roast (4 lb), trimmed of fat
2 tablespoons balsamic vinegar
1 package (0.7 oz) Italian dressing mix
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 hoagie buns, split
1 large green bell pepper, cut into thin strips
12 slices (1 oz each) provolone cheese, cut in half
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place
onion; add broth. Brush all surfaces of beef roast with vinegar. Place
on onions. Sprinkle with dressing mix, salt and pepper.
Cover; cook on Low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Cut beef across grain
into thin slices. Return slices to cooker; mix well.
Spoon beef onto bottoms halves of buns. Top each with bell pepper,
cheese and top half of bun. Serve sandwiches with juices from slow
cooker.
SHRIMP BOIL
~Shared by Johnny,
LA
Throw your shrimp, sausage and veggies together in this quick and tasty
one-pot recipe. The taste is so spicy and original that it's sure to
please even non-seafood lovers!
Serves: 4
Cooking Time: 16 min
Ingredients
4 quarts water
1/4 cup Tony's More Seasoning and Less Salt seasoning
i/2 cup Liquid Boil
1 tablespoon salt
1 (12-ounce) can beer, optional (If I don’t drink it first)
4 medium-sized red potatoes, cut into quarters
1 large sweet onion, peeled and cut into wedges
4 ears fresh corn, cut in half
1 pound smoked sausage, cut into 2-inch lengths
2 pounds uncooked large shrimp with shells
Instructions
1. In an 8- to 12-quart soup pot, bring the water, Add Tony's and the
liquid boil Seasoning, salt, and beer, if desired, to a boil over high
heat.
2. Add potatoes and onions, and cook 8 minutes. Add corn and sausage,
and cook 8 more minutes, stirring occasionally.
3. Add shrimp and cook 2 minutes, or until shrimp turn pink. Drain
liquid from pot and serve immediately.
ORANGE CINNAMON
SWIRL BREAD
~Shared by Marilyn
M., Canton, OH
1 pkg. Duncan Hines Bakery Style cinnamon swirl muffin mix
1 egg
2/3 cup orange juice
1 Tbsp. grated orange peel
Preheat oven to 350. Grease and flour 8 x 4 inch loaf pan; set aside.
Mix muffin mix and contents of topping packet from ix in large bowl,
breaking up any lumps. Add egg, orange juice and orange peel. Stir
until moistened, about 50 strokes. Knead swirl packet from mix for 10
seconds before opening. Squeeze contents on top of batter. Swirl into
batter with knife or spatula, folding from bottom of bowl to get an
even swirl. Do NOT completely mix in. Evenly pour into prepared
pan. Bake at 350 for 55 to 60 minutes or until toothpick inserted in
center comes out clean. Cool in pan 10 minutes. Loosen loaf from pan.
Invert onto cooling rack. Turn right side up. Cool completely.
Orange Glaze:
1/2 cup powdered sugar
2 to 3 tsp. orange juice
1 tsp. grated orange peel
Quartered orange slices for garnish, optional
Put powdered sugar in small bowl. Add orange juice, 1 tsp. at a time,
stirring until smooth and of desired consistency. Stir in orange peel.
Drizzle over loaf. Garnish with orange slices if desired. Note: If
glaze becomes too thin, add additional powdered sugar ~ If glaze is too
thick, add more orange juice. Yield - Makes 1 loaf.
FRESH MOZZARELLA
SANDWICHES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
8 slices sourdough bread, toasted
1/4 C. wasabi mayonnaise
1/2 lb. fresh mozzarella cheese sliced
2 medium tomatoes
4 thin slices sweet onion
8 fresh basil leaves
Spread toast with mayonnaise. On four slices layer the cheese,
tomatoes, onion and basil; top with remaining toast.
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CHEESE-STUFFED
FRENCH TOAST WITH
STRAWBERRY SAUCE
~Shared by Treva, NC
12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2 1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites
2 large eggs
Cooking spray
Strawberry Sauce*
Candied Lemon Rind*
Cut a horizontal slit through bottom crust of each slice of bread to
form a pocket. Combine powdered sugar and cream cheese; stir well.
Spread mixture evenly into pockets of bread. Place 6 bread slices in
each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl;
beat well with a wire whisk. Pour milk mixture evenly over bread
slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium
heat until hot. Arrange half of bread slices in skillet, and cook 3
minutes. Turn bread over, and cook 3 minutes or until browned; remove
from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Yield: 6 servings (serving size: 2 slices toast and 1/2 cup sauce)
CALORIES 517 (19% from fat); FAT 10.9g (sat 5.4g,mono 3.9g,poly 1.2g);
IRON 2.2mg; CHOLESTEROL 101mg; CALCIUM 242mg; CARBOHYDRATE 89.5g;
SODIUM 653mg; PROTEIN 17.8g; FIBER 4g
Strawberry Sauce *
4 cups sliced strawberries
1/3 cup honey
3 tablespoons fresh lemon juice
Combine all ingredients in a bowl; stir well. Cover and let stand 1
hour.
Yield: 3 cups (serving size: 1/2 cup)
CALORIES 89 (4% from fat); FAT 0.4g (sat 0.0g,mono 0.1g,poly 0.2g);
IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 23.2g; SODIUM
2mg; PROTEIN 0.7g; FIBER 2.6g
Candied Lemon Rind *
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Carefully remove rind from lemon using a vegetable peeler. Cut rind
into 1/8-inch-thick strips; set aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
Microwave at High 1 minute; stir in rind strips. Microwave at High 2
minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar,
and toss well. Spread rind in a single layer on wax paper; let stand at
room temperature until dry. Store in an airtight container.
Yield: 1/4 cup
Source: Cooking Light, APRIL 1995
CHICKEN STUFFED WITH
GOAT CHEESE AND
GARLIC
~Shared by Maggie,
TX
Serves 4
4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)
Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap, and pound each half to a ¼-inch thickness using a meat mallet or
rolling pin. Divide the cheese mixture evenly among breast halves. Roll
up jelly-roll fashion. Tuck in sides; secure each roll with wooden
picks.
Heat the pasta sauce and whole garlic cloves in a large skillet over
medium heat; add chicken. Cover and cook 25 minutes or until chicken is
done. Serve over pasta. Garnish with 1 tablespoon basil.
Nutritional Information
Amount per serving
Calories: 503 Calories from fat: 15% Fat: 8.3g Saturated fat: 4.7g
Monounsaturated fat: 1.9g Polyunsaturated fat: 0.7g Protein: 57.2g
Carbohydrate: 48.1g Fiber: 5.5g Cholesterol: 112mg Iron: 3.8mg Sodium:
785mg Calcium: 137mg
Source: Cooking Light
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NO-BOIL LASAGNA
~Shared by Mary S.,
Nashville, TN
Yield: 12 servings
Ingredients
- 10 Dreamfields lasagna noodles, uncooked
- 8 ounces lean hamburger
- 8 ounces mild Italian sausage
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1 jar (26 ounces) marinara sauce
- 1 can (14.5 ounces) diced tomatoes with basil, garlic and oregano
- 1/4 cup water
- 15 ounces part-skim ricotta
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1-1/2 cups shredded part-skim Mozzarella cheese
Directions
In a large skillet over medium-high heat, brown hamburger and Italian
sausage until no longer pink, about 7 minutes. Add onion, garlic and
mushrooms and cook for 3 minutes. Add marinara sauce and water and
simmer for 10 minutes.
In a medium bowl, mix together ricotta cheese, egg, salt and pepper.
In a deep (12x10x2 1/2-inch), lasagna pan spread 2-1/2 cups of meat
sauce. Layer 4 lasagna noodles and place the 5th noodle cross-wise.
Spread half of the cheese mixture over the noodles.
Sprinkle the Parmesan cheese and 1/2 cup of the Mozzarella cheese.
Spread 2 1/2 cups of meat sauce, 5 more lasagna noodles, remaining
ricotta cheese, 1/4 cup of Parmesan cheese. Layer the rest of the meat
sauce and the rest of the Mozzarella cheese.
Cover with aluminum foil and bake at 375-degrees F for 40 minutes.
Uncover and bake for an additional 10 minutes.
Nutritional Information (Per Serving) Calories: 321; Protein: 20g;
Sodium: 876mg; Cholesterol: 71mg; Fat: 15g; Saturated Fat: 7g; Dietary
Fiber: 3g; Digestible Carbohydrates: 15g
Source: Dreamfields Healthy Carb Pasta
http://www.dreamfieldsfoods.com/healthy-pasta-recipes.html
FRUIT NUGGETS
~Shared by Mary S.,
Nashville, TN
Yield: 36 Nuggets (1 per serving)
INGREDIENTS
- 2 cups finely ground low-fat graham crackers
- 1/2 cup finely ground gingersnaps or low-fat graham crackers
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup dried apples
- 1/2 cup dried apricots
- 1/2 cup pitted dates
- 1/2 cup golden raisins
- 1/2 cup orange juice
- 2-3 tablespoons honey
- 3 tablespoons sugar
DIRECTIONS
Combine graham cracker and gingersnap crumbs and spices in medium bowl.
Finely chop fruit in food processor, using pulse technique, or by hand;
add to crumb mixture.
Add orange juice and honey to fruit mixture, stirring until mixture
holds together. Roll into 36 balls, about 1 inch in diameter.
Measure 1 tablespoon sugar into large plastic bag; add 1 dozen nuggets
and shake to coat with sugar. Repeat with remaining sugar and nuggets.
Store in covered container at room temperature.
Nutritional Information Per Serving (1 nugget): Calories: 57, Fat: 0.5
g, Cholesterol: 0 mg, Sodium: 29 mg, Protein: 0.8 g, Carbohydrate: 12.8
g Diabetic Exchanges: 1/2 Fruit, 1/2 Bread
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
LENTILS WITH CUMIN
AND LEMON
~Shared by Mary S.,
Nashville, TN
Yield: 12 servings
INGREDIENTS
- 1 cup dried brown lentils, washed and sorted
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 celery stalk, minced
- 2 teaspoons lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon salt, or to taste (optional)
- 1/8 teaspoon black pepper
DIRECTIONS
In a large saucepan, combine the lentils and 3 cups water. Cover and
bring to a boil. Reduce the heat, and simmer 18 to 20 minutes or until
the lentils are tender-crisp. Drain in a colander.
In a medium bowl, combine the lentils, onion, garlic, celery, lemon
juice, cumin, salt (if desired), and pepper. Stir to mix well.
Serve warm, either plain or on fat-free crackers or toasted whole-wheat
bread. Or cover and refrigerate until chilled. Lentils will keep in the
refrigerator for 3 to 4 days.
Nutritional Information Per Serving (1/4 cup): Calories: 54, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrate: 10 g, Dietary Fiber: 4
g, Sugars: 1 g, Protein: 4 g Diabetic Exchanges: 1/2 Starch
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
SPICY CHICKEN WITH
PEPPERS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon peanut oil
- 3 garlic cloves, minced
- 3 small red chili peppers, minced
- 3 chicken breasts, boned, skinned, halved, and cut into 2-inch
pieces
- 2 tablespoons low-fat, low-sodium chicken broth
- 1 each small red and green pepper, sliced thin
- 1 cup sliced celery
- 1/2 cup sliced scallions
- 1 tablespoons lite soy sauce
DIRECTIONS
In a wok, heat the oil over medium-high.
Add the garlic and chili peppers and stir-fry for 30 seconds. Do not
let the mixture burn.
Add the chicken and stir-fry for 5-8 minutes until it is opaque. Push
the chicken up on the sides of the wok.
Add the chicken broth to the wok. Stir-fry the peppers for 4 minutes.
Add the celery and scallions and stir-fry for 2 minutes.
Push the chicken back to the center of the wok. Add the soy sauce.
Cover and steam for 2 minutes.
Nutritional Information Per Serving: (1 cup (3 ounces chicken)):
Calories: 190, Fat: 6 g, Cholesterol: 73 mg, Sodium: 185 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 28 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
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CAPRESE BEEF TENDERLOIN
~Shared by Maggie,
TX
Because this dish cooks so quickly, have all of your ingredients
prepared before you begin cooking.
Makes: 2 servings
Total time: 25 minutes
2 beef tenderloin steaks (4–5 oz. each, 1-inch thick)
Salt and black pepper
2 slices baguette (1-inch thick)
Olive oil
2 Tbsp. olive oil, divided
1 tsp. minced garlic
1 cup seeded, diced Roma tomatoes
1 Tbsp. red wine vinegar
2 Tbsp. each diced fresh mozzarella and minced fresh basil
Season steaks with salt and pepper; brush bread with oil.
Heat 1 Tbsp. oil in a nonstick skillet over medium-high until
shimmering. Add steaks and bread; cook 3 minutes. Turn steaks and
bread. Cook steaks 2 minutes more and bread until toasted on both
sides. Transfer bread to 2 serving plates; place steaks on top of bread
and allow steaks to rest, 5 minutes.
Add remaining 1 Tbsp. oil to skillet and heat over medium-high. Stir in
garlic and cook 30 seconds. Stir in tomatoes; cook until softened, 2–3
minutes. Stir in vinegar and cook, 1 minute more.
Serve steaks and bread with tomato sauce, and top each steak with 1
Tbsp. mozzarella and 1 Tbsp. basil.
Nutrition Information
Per serving: 467 cal; 22g total fat (5g sat); 72mg chol; 456mg sodium;
36g total carbs; 3g fiber; 33g protein
Garlic & Oil
Spaghetti
Get your pasta water going before you start the steaks. That way
they’ll be ready at the same time.
Makes: 2 servings
Total time: 15 minutes
4 oz. thin spaghetti
1 Tbsp. olive oil
2 tsp. minced garlic
Pinch of red pepper flakes
Salt and black pepper to taste
Cook spaghetti in a pot of boiling salted water according to package
directions. Drain pasta, reserving 1/4 cup pasta water; set aside.
Heat oil in same pot over medium-high. Add garlic and pepper flakes;
cook 30 seconds to 1 minute. Add pasta water and spaghetti. Toss to
coat spaghetti with oil and garlic, and season with salt and black
pepper.
Nutrition Information
Per serving: 275 cal; 8g total fat (1g sat); 0mg chol; 3mg sodium; 43g
total carbs; 2g fiber; 8g protein
Source: Cuisine at Home
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CLASSIC DINNER ROLLS
Prep: 50 minutes
Rise: 2 hours
Bake: 15 minutes
Cool: 10 minutes
Ingredients
1 cup whole milk
6 Tbsp. butter (room temperature)
1 pkg. active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
2 eggs, lightly beaten
3 Tbsp. sugar
4 to 4-1/4 cups all-purpose flour (not unbleached)
1 Tbsp. kosher salt
Melted butter
Softened butter
Directions
1. Heat the milk to 120 degrees F to 130 degrees F; add the butter and
set aside to cool to room temperature. Meanwhile, in a large bowl
dissolve yeast in warm water. Add cooled milk, eggs, and sugar to
dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups
of the flour and the salt; stir until smooth. Add 2 cups of remaining
flour, 1 cup at a time, stirring vigorously for 3 to 5 minutes until
the dough is smooth and elastic and only slightly sticky. (Only if
needed, after 3 minutes of stirring and dough is overly wet, stir in 1
tablespoon flour at a time.
2. Cover the surface of the dough with lightly oiled plastic wrap.
Cover the top of the bowl with a second piece of plastic wrap. Let rise
until doubled (1 to 2 hours).*
3. Lightly butter 24 muffin cups. Gently press the dough to deflate.
With lightly buttered hands pinch off generous 1-inch pieces of dough.
Fold the dough over, turning and tucking the edges to form a ball.
Pinch the seam together to seal. Dip in melted butter and arrange three
dough balls in each muffin cup. Let rise until fully doubled (about 1
hour).
4. Heat oven to 400 degrees F. Bake rolls for 20 to 25 minutes or until
well-browned. If needed, to prevent over browning, cover rolls with
foil during last few minutes of baking. Remove from oven. Brush with
softened butter. Return to oven for 1 to 2 minutes.
5. Remove rolls immediately from cups to a wire cooling rack. Let cool
about 5 minutes before serving.
Makes 24 dinner rolls.
6. * For extra-light rolls, let the dough rise a second time (1 to 2
hours) before shaping.
Nutrition Facts
Total Fat (g) 9, Saturated Fat (g) 5, Monounsaturated Fat (g) 2,
Cholesterol (mg) 39, Sodium (mg) 306, Carbohydrate (g) 18, Total Sugar
(g) 2, Fiber (g) 1, Protein (g) 3, Calcium (DV%) 2, Iron (DV%) 6
Percent Daily Values are based on a 2,000 calorie diet
Source: Chef Scott Peacock for Better Homes & Gardens
WARM POTATO SALAD
WITH CHIVES AND BACON
A great cold-weather potato salad.
Serves: 8
Cook Time: 25 Minutes
Ingredients
4 strips Smithfield Bacon
2 pounds red new potatoes
1/4 cup cider vinegar
1/3 cup olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
1/3 cup chopped fresh chives
Steps
Cook bacon until crispy. Drain bacon, then crumble and set aside. Cook
potatoes in boiling salted water in a large saucepan for 20 to 25
minutes, until tender when pierced. Drain the potatoes and cut them in
half (if potatoes are large, cut into wedges) and place in a shallow
serving bowl. While potatoes are warm, add bacon, sprinkle with vinegar
and oil, toss well and season to taste with salt and pepper. Toss again
with chives and serve immediately.
Source: Smithfield
http://www.smithfield.com/recipes/recipe/warm-potato-salad-with-chives-and-bacon
EGG FRITTATA
Ingredients:
6 x eggs
30 gm butter
2 tbl vegetable oil
1 tsp garlic, crushed
3 x onions, medium
3 x tomatoes
4 slc ham
1 tsp parsley, chopped
1 tsp basil, chopped
2 tbl parmesan cheese salt, pepper
Method:
Dice onion, ham and tomatoes.
Heat oil in a fry pan and saute garlic, onion and ham until soft. Add
tomatoes and herbs, season and set aside to cool.
Beat eggs together and add onion/tomato mixture and parmesan cheese.
Mix well. Melt the butter in a pan, pour in egg mixture and cook over
low heat for 5 minutes, do not stir. Place pan under grill to just set
the top without browning.
Cut into wedges and serve with fresh tomato sauce and salad.
Serves 4.
Source: Food Down Under
PAULA DEEN'S HONEY
DROP BISCUITS
2 1/4 cups Bisquick
1/3 cup milk
1/3 cup honey
Preheat oven to 400'
Mix and Drop By Spoonful onto a lightly Greased Pan. Bake 10-12 minutes.
Makes 12 Biscuits.
CHEESE ONION BAKE
2 lbs. small white onions
1 cup shredded cheddar cheese
1 cup cheese cracker crumbs
1 can cream of mushroom soup
1/4 tsp. pepper
1/2 tsp. salt
Peel small white onions and cook in boiling water until tender. Drain
well. Pour into a 1-1/2 quart casserole. Combine soup, 1/2 cup of the
cheese, 1/2 cup of crumbs, salt and pepper. Pour sauce over onions.
Sprinkle with remaining cheese and crumbs. Sprinkle with paprika. Bake
at 350 for 20-30 minutes.
Serves 8.
Source: Saint Francis In The Kitchen (1974) A Collection of Favorite
Recipes of The Parishioners of St. Francis Episcopal Church, Greensboro, North Carolina (A community cookbook)
BEET SALAD
(Germany)
1 lb. beets
1/4 cup vinegar
1/4 cup water
3 to 4 Tbs. olive oil
1 small onion, chopped
1/2 tsp. sugar
2 tsp. caraway seed
1 tsp. cloves
1 bay leaf
Salt and pepper to taste
Cook beets in water to cover until tender; rinse with cold water. Peel
beets and slice thinly. Combine remaining ingredients in bowl; mix
well. Add beets. Marinate in refrigerator for several hours. Remove bay
leaf before serving.
Yield: 4 servings.
Source: International Sampler Cookbook
TORTILLA-BLACK BEAN
CASSEROLE
This low-fat Tex-Mex favorite can also be served as a side dish for up
to 12 people.
Total: 55 mins
Prep: 25 mins
Ingredients
2 cups chopped onion (2 large)
1-1/2 cups chopped green sweet pepper (2 medium)
1 14-1/2-ounce can tomatoes, cut up
3/4 cup bottled picante sauce or green salsa
2 teaspoons ground cumin
2 cloves garlic, minced
2 15-ounce cans black beans and/or red kidney beans, rinsed and drained
12 6-inch corn tortillas
8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups)
2 medium tomatoes, chopped (optional)
2 cups shredded lettuce (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
1/2 cup light dairy sour cream or plain low-fat yogurt (optional)
Directions
In a large skillet combine onion, sweet pepper, undrained tomatoes,
picante sauce, cumin, and garlic. Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes. Stir in beans.
Spread one-third of the bean mixture over the bottom of a 3-quart
rectangular baking dish. Top with six of the tortillas, overlapping as
necessary, and 1 cup of the cheese. Add another one-third of the bean
mixture; top with remaining 6 tortillas and remaining bean mixture.
Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until
heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
If desired, top with chopped tomato, shredded lettuce, green onions,
and olives, and serve with sour cream.
Makes 8 main-dish servings
Nutrition Facts
Calories 295, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg,
Sodium 689 mg, Carbohydrate 46 g, Fiber 8 g, Protein 18 g. Daily
Values: Vitamin A 0%, Vitamin C 55%, Calcium 31%, Iron 21%. Exchanges:
Starch 3, Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet
Source: Better Homes and Gardens Recipes
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A
to Z Readers' Family-Owned
Business Guide |
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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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