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A
to Z
Recipes
July 8,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
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to Z Recipes QT Chat
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A to Z Readers' Family-Owned Business Guide
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If
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publication.
Hello and welcome to your Monthly
Theme edition of A to Z
Recipes Newsletter. Lots of parents and grand parents have
trouble getting their kids to eat veggies. I was fortunate in that my
kids and grands loved just about anything I cooked. Oh, there's the
mayo hater and jalapeno detester in my house, for sure. But overall, my
kids were fairly easy to please as they got older. In today's issue you
will get
lots of help getting your veggie haters in line. My thanks to all who
helped in this Monthly Theme
issue of: Eat
Your Veggies!
The current Monthly Theme
topic is "Easy Desserts".
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes Newsletter. Please
share a recipe or two for regular issues as well as Monthly Theme issues. Thanks!
We'll see you here again on Wednesday, 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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I
don't make jokes. I just watch the government and report the facts.
~ Will Rogers
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
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Tidy Up
~Shared by Treva, NC
Get rid of those week-old papers,
Neaten-up the magazines,
Place the books upright in the book case,
Throw out the plants that aren't green..
Straighten the towels in the bathroom,
Pick up the shoes on the floor,
Get the slippers out from under the bed,
Close all of the closet doors.
Brush the cat hair from the couch and the chair,
Fluff up the pillows a bit,
Reverse the pads on the breakfast bar stools,
Tie them so they can't slip.
Get rid of the spoiled food in the fridge,
That cheese that's turned green needs to go,
And remove those odd smelling hotdogs,
Before that strange fungus grows.
Hide the T V remote where it's safe,
Tuck the bills out of sight in a drawer,
Make sure the cat is wearing her tags,
In case she gets out the door.
Make mental notes as to where things sit,
And which items belong in what space,
Concentrate on ORGANIZATION,
Remember, each thing has a place.
Now, let's see - what else is left?
I'm exhausted, but I'm done,
And now the house is clean enough,
For the cleaning lady to come!
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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Making full use of fresh herbs
Use up fresh herbs by putting them in sandwiches. Basil can be used
like lettuce leaves and parsley or other leafy herbs can be chopped and
mixed with mayonnaise.
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:
Easy Desserts
With summer temperatures so high,
we're all into easy. That usually means fewer ingredients but not
always. Meringue has few ingredients but I hate lugging out my mixer.
And the clean-up. Whew! What we're looking for are recipes that are
easy to make. I know using a pre-made crust, or a cookie/cake mix can
make a huge difference in the time and labor involved. So, share some
dessert recipes that are really easy to put together. They will go
fast, for sure! Share
yours with us here, won't you? We will collect them through this month
and publish them on the first Sunday possible 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
"Easy Desserts". 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 possible 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: Easy
Desserts.
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 "Easy Desserts" has a deadline of July 31,
2012,
and will be posted on August 12, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Easy
Desserts. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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IMPOSSIBILITIES IN
THE WORLD
~Shared by Rita K.,
Niceville, FL
1. U can't count your hair
2. U can't wash your eyes with soap
3. U can't breathe when your tongue is out
Put your tongue back in fool.
10 Things I know about you...
1) U are reading this
2) U are human.
3) U can't say the letter ''P'' without separating your lips
4) U just attempted to do it
6) U are laughing at yourself
7) U have a smile on your face and you skipped No.5
8) U just checked to see if there is a No.5
9) U laugh at this because you are an idiot & everyone does it too.
10) U are probably going to send this to see who else falls for it.
You have received this e-mail because I didn't want to be alone in the
Idiot category.
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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Recipe Name: Taco Meatloaf
Submitter: Jean P., Syracuse, NY
Reviewer: Pat M., Reno, NV
Date: May 30, 2012
http://www.a2zrecipes.net/05302012.html
This
recipe shared
by Jean P., Syracuse, NY is excellent. We tried it for dinner last
night. The only change we made was we added 3 green onions, chopped. We
agree with “your picky kids”. Thank you for sharing this great recipe,
Jean.
Pat,
Reno, NV
TACO MEATLOAF
~Shared by Jean P.,
Syracuse, NY
Out of all the taco meatloaf recipes I have tried, this one is hands
down the best! My picky kids love it!
Cook time: 1 Hr
Prep time: 15 Min
Serves: 4-6
Ingredients
- 1 egg
- 1/2 c sour cream
- 1/3 c salsa
- 3-4 Tbsp taco seasoning (store bought)
- salt to taste
- 1 c crushed tortilla chips
- 1/2 c shredded cheddar cheese
- 2 lb lean ground beef
- optional sliced tomato, chopped black olives, chopped green onion,
shredded lettuce
Directions
1. In a large bowl, whisk egg and add all ingredients except ground
beef. Mix well. Add ground beef and mix well.
2. Shape into loaf in baking dish. Bake at 350 F for 60-70 minutes.
Time will depend on how thick you make your loaf.
3. While hot, place on serving platter. Top with sliced tomato and
grated cheese. Loosely cover with foil so the heat from the meatloaf
melts the cheese.
4. Meanwhile, prepare any combination of shredded lettuce, chopped
green onion, chopped black olives, sour cream and extra salsa to serve
on the side or on top of meatloaf.
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:
GLAZED CARROTS
~Shared by Larry
J., Spring Hill, TN
Eating vegetables is no longer a struggle.
INGREDIENTS:
1 medium bunch carrots, peeled
1/4 to 1/2 cup margarine
1/3 cup firmly packed brown sugar
1 teaspoon nutmeg
3 to 4 tablespoons fresh orange juice
TO PREPARE:
Slice carrots into 1/2 inch discs. Steam slightly or until tender but
firm. Sauté in margarine; add brown sugar, nutmeg, and orange juice.
Cook and stir until brown sugar melts and carrots are glazed. Serve
immediately.
SERVES: 6
Source: "Atlanta Cooknotes" by The Junior League of Atlanta
http://www.amazon.com/exec/obidos/ASIN/0960791426/atozreci-20
ESPENACA (SPINACH)
CHEESE DIP
~Shared by Linda
H., Rosharon, TX
16 oz cream cheese, at room temperature
1 c. heavy whipping cream
2 (4 oz) cans Rotel drained
¼ cup additional jalapenos, optional (there are Jalapenos in the Rotel)
8 oz frozen chopped spinach
4 chicken bouillon cubes
8 oz Velveeta, chopped into cubes to melt faster
½ cup milk
½ onion, chopped
Chopped water chestnuts
Mix whipping cream, Rotel, jalapeno, Spinach, bouillion, milk and
chopped onion.Place other ingredients in crockpot then stir in cream
mix.
For better taste and if you have time, mix the whipping cream, Rotel,
jalapeno's, spinach, bouillon cubes, milk and chopped onion together in
a sealed container and put in the refrigerator the night before you
want to prepare it.
Source: http://www.food.com
PAN-ROASTED
CAULIFLOWER WITH PINE NUTS
AND RAISINS
~Shared by Linda
H., Rosharon, TX
2 tablespoon(s) raisins, not golden
1/4 cup(s) extra-virgin olive oil
1 head(s) cauliflower, cut into florets 4 cups
1 teaspoon(s) sugar
2 cup(s) tomatoes-drained, peeled seeded and chopped
pinch(s) of crushed red pepper, preferably Marash
Salt and freshly ground black pepper
2 tablespoon(s) pine nuts
1 clove(s) garlic, finely chopped
2 tablespoon(s) chopped parsley
1 1/2 tablespoon(s) fresh lemon juice
Preheat the oven to 350°. In a small bowl, cover the raisins with
water; let stand until softened, about 10 minutes. Drain.
Meanwhile, in a 10- to 12-inch cazuela or ovenproof skillet, heat the
oil. Add the cauliflower and sugar and cook over moderately low heat,
stirring, until the cauliflower starts to soften, about 10 minutes.
Raise the heat to moderate and cook until the cauliflower is lightly
browned, about 5 minutes longer. Stir in the tomatoes and crushed red
pepper, season with salt and black pepper and cook until the tomatoes
have begun to soften, about 5 minutes.
Add the raisins to the cauliflower, along with 1/4 cup hot water, the
pine nuts and chopped garlic. Transfer the cazuela to the oven and bake
the cauliflower for about 30 minutes, until it is very tender. Stir in
the parsley and lemon juice and let stand at room temperature for 30
minutes. Serve the cauliflower warm.
Source: Food & Wine
SWEET POTATO CHILI
~Shared by Linda
H., Rosharon, TX
Yield: 6 Servings
2 sweet potatoes, peeled and diced in 2-inch chunks
1 tablespoon chili powder
1 yellow onion, diced
1 teaspoon smoked paprika
1 red bell pepper, seeded and chopped
1 teaspoon chipotle chile powder
1 (14.5-ounce) can tomatoes (whatever’s on sale—mine had oregano and
roasted garlic)
1/2 teaspoon kosher salt
1 (15-ounce) can red kidney beans, drained and rinsed
1/2 cup orange juice
2 garlic cloves, minced
1 cup water
Use a 6-quart slow cooker. Put the sweet potato into the pot. Add the
diced onion. Follow with the red bell pepper, tomatoes, beans, garlic,
and seasonings. Pour in OJ and water.
Cover and cook on low for 6 to 8 hours, or until the onion is
translucent and the sweet potato is fork-tender. (If you want the sweet
potato to get really squishy and disappear when stirred, cook longer.)
Source: http://www.iVillage.com
LEON O'NEAL'S TURNIP
GREENS
~Shared by Johnny,
LA
At Leon's "World's Finest" In & Out B-B-Q House on Galveston
Island, they serve tender ribs and tangy sauce with sensational
Southern-style vegetables. "It's all in the seasoning," says Leon.
Here's his recipe for turnip greens.
1 large bunch turnip greens
1 small turnip, peeled and diced
Dash of sugar
6 slices bacon, diced
1 onion, diced
1 tablespoon lemon pepper
Salt to taste
Louisiana hot-pepper sauce
Wash the greens in several changes of water in the sink until no more
grit is seen. Chop the greens coarsely. Bring a large pot of water to
boil and add the greens, the turnip, and the sugar. Cook for 12 to 15
minutes, or until tender. Drain.
In a large skillet, sauté the bacon until it gives up its grease. Add
the onion and cook 7 minutes until the onion is soft.
Toss the greens with the bacon and onion. Add the lemon pepper and
salt. Serve with Louisiana hot-pepper sauce.
Variation: Green beans. Substitute 1 pound fresh green beans, cleaned
and snapped. Omit the sugar.
Makes 4 servings.
SPICY GRILLED CORN
ON THE COB
~Shared by Johnny,
LA
Servings: Serves 6
6 large ears corn
¼ cup olive oil
¼ cup lime juice
2 tablespoons Texas-style chili powder
Salt and crushed red pepper flakes to taste
Remove husks and silk from corn. Wash corn and pat dry with paper
towels. Combine remaining ingredients in a non-reactive bowl, whisk
until well mixed and set aside. Prepare grill for medium-high heat and
grease grill rack. Brush corn with basting mixture and place on rack
about 3 inches above coals. Grill for approximately 20 minutes or until
corn is fully cooked, turning each ear of corn a quarter turn and
basting every 5 minutes. Serve hot.
Source: “After the Hunt” by Chef John Folse
GRILLED VEGETABLE
KABOBS
~Shared by Johnny,
LA
Servings: Makes about 14 Kabobs
3 small zucchini (about 1 pound) cut diagonally into 1/2-inch pieces
4 small yellow squash (about 1 pound) cut diagonally into 1/2-inch
pieces
1 large red onion, cut into 1-inch pieces
2 large red bell peppers, cut into 1-inch pieces
2 large green bell peppers, cut into 1-inch pieces
1 12-ounce bottle Italian salad dressing
2 teaspoons Creole or Cajun seasoning mix
Instructions:
Thread the vegetables alternately on bamboo skewers. Put the kabobs in
a large shallow bowl and pour in the salad dressing. Refrigerate for at
least 2 hours, turning them once or twice to marinate evenly in the
dressing.
Drain off the salad dressing and season the vegetables with the Creole
seasoning mix. Grill the kabobs over a medium-hot fire, with the lid
closed, for 8 to 10 minutes. Turn the kabobs, close the lid and cook
until the vegetables are just slightly soft, about 5 minutes.
Source: Marcelle Bienvenue for Louisiana Cookin'
EASIEST EVER CREAMED
CORN
~Shared by Johnny,
LA
Ingredients
32 ounces frozen whole kernel corn (2-16 ounce packages)
1 stick butter (1/2 cup)
1 cup Whipping cream
1 tablespoon sugar
salt and pepper to taste
Instructions
Place butter in large skillet over medium heat to melt.
Add frozen corn.
Stir and continue cooking over medium heat for a few minutes, until
mostly thawed.
Add in whipping cream and sugar, salt and pepper to taste. Continue
cooking over medium heat, stirring constantly to prevent cream from
scorching, for ten to fifteen minutes, until corn is cooked through and
sauce is thick.
GREEK ZUCCHINI BAKE
~Shared by Jean P.,
Syracuse, NY
A simple layered meatless baked dish with zucchini, stewed tomatoes and
feta cheese.
Hands On: 15
Total: 45
Makes: 4 servings (1/4th recipe each)
Ingredients:
PAM® Original No-Stick Cooking Spray
3 small zucchini, sliced thin (3 = 3/4 lb)
1 cup fat free small curd cottage cheese
1/4 cup Egg Beaters® Original
1 cup Italian seasoned croutons, crushed slightly
1 can (14.5 oz each) Hunt's® Stewed Tomatoes, drained
1/2 cup crumbled feta cheese with garlic and herbs
Directions:
Preheat oven to 375°F. Spray 8x8-inch baking dish with cooking spray.
Place zucchini in medium microwave-safe bowl. Cover; microwave on HIGH
5 minutes. Drain well, patting dry with paper towels. Layer zucchini in
bottom of baking dish.
Combine cottage cheese and Egg Beaters in same bowl; mix well. Spread
cottage cheese mixture over zucchini. Top with croutons and drained
tomatoes; sprinkle with feta cheese. Cover loosely with aluminum foil.
Bake 15 minutes. Uncover; bake 10 minutes more or until bubbly around
edges and set. Let stand 5 minutes before serving.
Nutritional Information:
4 servings (1/4th recipe each) Calories 190; Total Fat 6 g (Saturated
Fat 3 g); Cholesterol 21 mg; Sodium 750 mg; Carbohydrate 22 g; (Dietary
Fiber 2 g, Sugars 10 g); Protein 12 g; Percent Daily Values*: Vitamin A
27%; Vitamin C 30%; Calcium 20%; Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet
TWO-BEAN VEGETABLE
CHILI
~Shared by Jean P.,
Syracuse, NY
Stir-together meatless chili made quickly with beans, tomatoes, corn
and bell peppers.
Hands On: 10
Total: 30
Makes: 6 servings (1 cup each)
Ingredients:
1 can (16 oz each) beans in chili seasoned sauce
1 can (15 oz each) cannellini beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onions, un
drained
1 can (11.5 fl oz each) low sodium tomato-vegetable juice
1-1/2 cups frozen whole kernel corn
1 cup frozen bell pepper strips, chopped
2 teaspoons chili powder
Directions:
Stir together all ingredients in large saucepan. Bring to a boil over
high heat. Reduce heat to medium-low, cover and simmer 15 minutes,
stirring occasionally.
Nutritional Information:
6 servings (1 cup each) Calories 185; Total Fat 1 g (Saturated Fat 0
g); Cholesterol 0 mg; Sodium 596 mg; Carbohydrate 36 g; (Dietary Fiber
11 g, Sugars 7 g); Protein 9 g; Percent Daily Values*: Vitamin A 21%;
Vitamin C 43%; Calcium 8%; Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet
SPINACH WALNUT PENNE
~Shared by Jean P.,
Syracuse, NY
Penne pasta cooked with seasoned tomatoes and fresh spinach, topped
with walnuts and Parmesan cheese for a dish so good you will not miss
the meat.
Hands On: 25
Total: 25
Makes: 4 servings (1-1/3 cups each)
Ingredients:
2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic &
Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 tablespoons Fleischmann's® Made with Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese
Directions:
Combine broth, undrained tomatoes, pasta and Fleischmann's in large
skillet. Bring to a boil over high heat, stirring occasionally. Cover
skillet, reduce heat to medium and cook 15 minutes or just until pasta
is tender, stirring occasionally. Stir in spinach and cook 3 to 4
minutes or until spinach is wilted, stirring occasionally. Sprinkle
with walnuts and cheese just before serving.
Nutritional Information:
4 servings (1-1/3 cups each) Calories 387; Total Fat 15 g (Saturated
Fat 3 g); Cholesterol 7 mg; Sodium 558 mg; Carbohydrate 47 g; (Dietary
Fiber 7 g, Sugars 6 g); Protein 17 g; Percent Daily Values*: Vitamin A
97%; Vitamin C 37%; Calcium 23%; Iron 27%
* Percent Daily Values are based on a 2,000 calorie diet.
BEAN ENCHILADA
CASSEROLE
~Shared by Jean P.,
Syracuse, NY
All the flavors of enchiladas without the work of rolling them up.
Hands On: 15
Total: 45
Makes: 8 servings (1 piece each)
Ingredients:
PAM® Original No-Stick Cooking Spray
1 can (10 oz each) red enchilada sauce
1 pkg (12 oz each) frozen whole kernel corn
1 can (16 oz each) Rosarita® No Fat Traditional Refried Beans
12 soft corn tortillas (6 inch)
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
2 cups shredded sharp Cheddar cheese
Directions:
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.
Spread half of enchilada sauce in bottom of dish. Cook corn in
microwave according to package directions, using minimum cook time.
Spread about half of refried beans on 6 tortillas. Place tortillas,
bean-side up, over sauce in dish, overlapping to fit. Stir together
remaining enchilada sauce, corn, black beans and undrained tomatoes in
large bowl. Spread half of corn mixture over tortillas in dish.
Sprinkle with 1 cup cheese.
Repeat layering with remaining refried beans and tortillas, corn
mixture and remaining 1 cup cheese.
Bake 35 minutes or until hot in center and bubbly around edges. Let
stand 5 minutes before cutting into 8 pieces.
Nutritional Information:
8 servings (1 piece each) Calories 328; Total Fat 12 g (Saturated Fat 6
g); Cholesterol 30 mg; Sodium 886 mg; Carbohydrate 42 g; (Dietary Fiber
9 g, Sugars 4 g); Protein 15 g; Percent Daily Values*: Vitamin A 19%;
Vitamin C 11%; Calcium 26%; Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
Cook's Tips:
Top casserole with your favorite enchilada toppings.
ROASTED ASPARAGUS
WITH MUSTARD-DILL
VINAIGRETTE
~Shared by Jean P.,
Syracuse, NY
Serves Four.
2 lbs asparagus, trimmed (2 bunches)
3 Tablespoons olive oil, divided
Salt and black pepper
1 Tablespoon minced fresh dill
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon whole-grained mustard
Preheat oven to 425F. Toss asparagus with 1 Tablespoon oil, salt and
pepper together in a large bowl. Place tossed asparagus on a baking
sheet and roast until tender, 10-12 minutes.
Whisk remaining 2 Tablespoons oil, dill, lemon juice, Dijon and mustard
in a large bowl, season with salt and pepper.
Toss asparagus with vinaigrette until coated.
BABY BOWTIES WITH
PEAS & HAM
~Shared by Jean P.,
Syracuse, NY
1/4 cup fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese, divided
Salt
1/2 pound baby bowtie (farfalle) pasta
1 cup frozen peas
3/4 cup cooked ham, cut into small cubes
In a jar with a lid, combine lemon juice, pepper, olive oil, half the
cheese and salt to taste. Cover and shake well; set aside.
Bring 4 quarts water to a boil. Add 1 Tablespoon salt to the water. Add
pasta and set timer for 2 minutes less than package directions.
When timer sounds, add peas and ham to boiling pasta, setting timer for
two more minutes.
Strain all together; drain well and place in a bowl.
Add lemon juice and oil dressing. Mix well and top with remaining
Parmesan cheese.
HERBED MINI POTATO
SKEWERS
~Shared by Mary H.,
Montreal, Canada
Makes 10 - 12 servings
Surprise guests with this super-easy bite-sized dish. Cut
leftover potatoes in half and add them to your favorite frittata.
Or, for easy home fries, reheat them in a lightly oiled skillet over
medium heat until hot and golden.
30 mini yellow potatoes or mini white potatoes, scrubbed (about 1 1/2
pounds)
30 mini red potatoes, scrubbed (about 1 1/2 pounds)
2/3 cup butter, melted
2 cloves garlic, grated or pressed
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon each: salt and pepper
In large pot of boiling salted water, cook yellow and red potatoes
until tender, about 15 minutes. Drain and let cool
slightly. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Combine butter, garlic, parsley, rosemary, salt and pepper.
Alternating colors, thread potatoes onto metal skewers. Brush
with some of the butter mixture.
Place skewers on greased grill over medium-high heat; close lid and
grill, turning and brushing frequently with butter mixture, until
potatoes are hot and golden, about 8 minutes.
Curried Mini Potato Skewers: Omit rosemary. Add 1 teaspoon
curry powder and 1/4 teaspoon cayenne pepper to butter mixture.
Source: Canadian Living magazine
GRILLED BALSAMIC
VEGETABLES
~Shared by Mary H.,
Montreal, Canada
Makes 10 - 12 servings
This rustic dish is perfect for entertaining because you can serve it
at room temperature or straight from the grill. It also makes a
great filling for a vegetarian sandwich. Just spread 1 oz. chevre
or herbed cream cheese over a crusty roll or or a piece of baguette and
sandwich the grilled vegetables.
3 large green and/or yellow zucchini
1 large red onion
2 sweet red, orange and/or yellow peppers
4 portobello mushroooms
1/4 cup fresh, flat-leaf parsley
Balsamic Marinade:
1/3 cup balsamic vinegar
3 cloves garlic, grated or pressed
2 teaspoons liquid honey
1/4 teaspoon each: salt and pepper
1/2 cup olive oil
Balsamic marinade: In bowl, combine vinegar, garlic, honey, salt
and pepper; slowly whisk in oil until emulsified.
Cut each zucchini in half crosswise; cut lengthwise into 1/2 inch thick
slices. Place in large dish. Cut onion into 1/2 inch thick
rounds; add to dish.
Core and seed sweet red peppers; cut into large chunks and add to
dish. Remove stems and gills from mushrooms; cut caps into
quarters and add to dish. Pour marinade over vegetables; cover
and let stand at room temperature for 2 hours, tossing occasionally.
Place vegetables on greased grill over medium-high heat; close lid and
grill, basting frequently with marinade, until tender, about 12
minutes. Serve sprinkled with parsley.
Source: Canadian Living magazine
GRILLED PANZANELLA
BITES
~Shared by Mary H.,
Montreal, Canada
This appetizer is a fun way of serving a popular Italian bread
salad. Tomatoes are supersweet when in season, and taste best
when kept at room temperature, so buy or pick them only as needed.
Makes 10 - 12 servings.
1/3 cup olive oil
1/4 cup red wine vinegar or white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup mini pearl bocconcini
1/2 cup finely chopped red onion
1 large baguette, diagonally sliced about 1/2 inch thick
4 cups halved grape tomatoes
1/2 cup chopped fresh basil
In bowl, whisk together 1/4 cup of the oil, vinegar, garlic, salt and
pepper. Add bocconcini and onion; cover and refrigerate for 2
hours. (Make-ahead: Refrigerate for up to 24 hours.)
Brush baguette slices with remaining oil. Place on greased grill
over medium heat; grill, turning occasionally, until crisp and golden,
about 5 minutes.
Meanwhile, add tomatoes and basil to cheese mixture; toss to
combine. Serve on toasted baguette slices.
Village Salad Bites
Omit salt. Replace basil with mint. Add 1/3 cup chopped
Kalamata olives with tomatoes.
Source: Canadian Living magazine
LEMONY RED PEPPER
AND ASPARAGUS PASTA
SALAD WITH LEMON DRESSING
~Shared by Mary H.,
Montreal, Canada
A bright vinaigrette makes this pasta salad the ultimate dish to serve
at any summer party. The acidity of the lemon dressing mellows as
it stands in the fridge, so this dish is actually better the next day.
1 pound farfalle pasta
1 bunch (1 pound) asparagus, cut in 1 1/2-inch pieces
1 jar (370 mL) roasted red peppers, drained and sliced
1/2 cup chopped fresh chives or sliced green onions
In large pot of boiling lightly salted water, cook pasta according to
package directions until al dente, adding asparagus for the last 2
minutes. Drain and rinse with cold water; drain again. Set
aside in large bowl.
Lemon Dressing
1 tablespoon grated lemon zest
1/4 cup lemon juice
2 tablespoons liquid honey
1 clove garlic, grated or pressed
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
In small bowl, combine lemon zest, lemon juice, honey, garlic, mustard,
salt and pepper; slowly whisk in oil until emulsified. Pour over
pasta mixture.
Add red peppers and chives; toss to combine. Cover and
refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24
hours.)
Source: Canadian Living magazine
TANGY COLESLAW
~Shared by Mary H.,
Montreal, Canada
Makes 10 - 12 servings
Coleslaw is a barbecue must have, and this one is sure to please any
crowd. The longer it sits, the more flavorful it gets, so make it
a day in advance for the best taste. Great for a fourth of July
picnic!
1/4 cup cider vinegar
1 tablespoon lemon juice
2 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra-virgin olive oil
10 cups shredded green cabbage (use a mandoline to finely slice the
cabbage: saves time)
1 1/2 cups thinly sliced radishes Half Vidalia onion, thinly sliced
2 tablespoons chopped fresh parsley
In a large bowl, whisk together vinegar, lemon juice, sugar, salt and
pepper until sugar is dissolved, about 1 minute. Whisk in oil
until combined. Add cabbage, radishes, onion and parsley;
toss. Cover and refrigerate for 2 hours. (Make-ahead:
Refrigerate for up to 24 hours.)
Tropical Coleslaw
Substitute lime juice for the vinegar and fresh cilantro for the
parsley. Add 1 cup diced pineapple and 1 mango, peeled and sliced.
Source: Canadian Living magazine
ORANGE GLAZED CARROTS
~Shared by Mary S.,
Nashville, TN
3 cups thinly sliced carrots
3 tbs butter
2 cups water
3 tbs orange marmalade
1/4 tsp salt
2 tbs chopped pecans
Mix carrots water and salt in crock-pot. Cover and cook on high for 2-3
hours, or until carrots are done. Drain well; stir in remaining
ingredients. Cover and cook on high for another 30 minutes.
LEMONY GREEN BEANS
~Shared by Mary S.,
Nashville, TN
2 pounds green beans, ends trimmed
2 tablespoons olive oil
1 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 tablespoons chopped parsley
1 or 2 cloves garlic, pressed or minced
Salt and pepper
Thin lemon slices
In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a
boil. Add beans. Stir occasionally until tender-crisp to bite, 4 to 5
minutes. Drain.
In a large bowl, combine oil, lemon peel, lemon juice, parsley, and
garlic. Add beans and mix to coat. Add salt and pepper to taste. Pour
into a serving dish and garnish with lemon slices. Makes 8 servings.
ORANGE BROCCOLI
~Shared by Mary S.,
Nashville, TN
1 tablespoon olive oil
Zest of 1/2 orange, peeled in long strips
1/4 tablespoon crushed red pepper flakes
1 bunch broccoli, cut into small pieces, stalks peeled and thinly sliced
(6 cups)
1/2 teaspoon kosher salt
In a large, heavy skillet, heat the oil over medium heat. Add the
orange zest and red pepper and let the mixture sizzle for 30 seconds.
Add the broccoli and cook, stirring occasionally, for 5 minutes or
until tender. Sprinkle with the salt. Makes 4 servings.
SESAME ASPARAGUS
~Shared by Mary S.,
Nashville, TN
2 pounds fresh asparagus
3 tablespoons sugar
3 tablespoons sesame seeds, toasted
Snap off tough ends of asparagus; arrange on a lightly greased
jellyroll pan. Sprinkle with sugar.
Bake at 450F for 12 to 15 minutes or to desired degree of doneness.
Sprinkle asparagus with sesame seeds.
SQUASH CASSEROLE
~Shared by Mary S.,
Nashville, TN
2 1/2 pounds yellow squash, sliced*
1/2 cup butter or margarine
2 large eggs
1/4 cup mayonnaise
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) jar diced pimiento, drained
1/2 cup chopped onion
1/4 cup chopped green bell pepper
2 teaspoons sugar
1 1/2 teaspoons salt
10 round buttery crackers, crushed (about 1/2 cup)
1/2 cup (2 ounces) shredded sharp Cheddar cheese
Cook squash, covered, in a small amount of boiling water 8 to 10
minutes or until tender; drain well, pressing between paper towels.
Combine squash and butter in a bowl; mash until butter melts. Stir in
eggs and next 7 ingredients; spoon into a lightly greased shallow
2-quart baking dish. Sprinkle with crushed crackers.
Bake at 325F for 30 minutes. Sprinkle with cheese; bake 5 more minutes
or until cheese melts. Makes 8 servings.
*2 1/2 pounds zucchini, sliced, may be substituted.
BRUSSELS SPROUTS
WITH ONIONS AND BACON
~Shared by Mary S.,
Nashville, TN
1/2 pound lean bacon, finely diced
1 medium yellow onion, diced
2 cloves garlic, minced
2 pounds Brussels sprouts, trimmed
Salt and freshly ground black pepper
2 cups chicken broth
4 Tbsp. butter
In a heavy-bottomed pot over medium heat, fry the bacon until crisp.
Remove the bacon and drain on paper towels.
Saute the onion and garlic in the bacon fat over low heat until soft,
about 3 minutes.
Add the Brussels sprouts and stir them around so that they are coated
with the bacon fat.
Season with salt and pepper, to taste.
LIMA BEAN CASSEROLE
~Shared by Mary S.,
Nashville, TN
3 (10 oz) packages of frozen baby lima beans
2 Tbsp. butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4 oz) can cream of chicken soup, undiluted
salt and pepper to taste
1 cup heavy whipping cream (or use half & half)
1 cup shredded Parmesan cheese
Preheat oven to 350F. Cook beans salted boiling water to cover,
uncovered, about 10 minutes, drain well.
While beans are cooking, melt butter in a large skillet, add onions and
mushroom, cooking until limp. Stir in soup and mix well.
Combine beans with soup mixture, pour into a greased 9x13 baking dish.
Pour cream over beans and sprinkle with cheese. Bake 40-45 minutes.
RED CABBAGE AND
APPLES
~Shared by Sandy,
Roswell, NM
3 1/2 to 4 lb head red cabbage
1 or 2 tart apples
2 tbls butter
1 medium onion, sliced
2 cups water
1/2 cup wine vinegar
1/2 cup sugar
1/2 tsp salt
1/4 tsp pepper
2 cloves
1 bay leaf
Juice of 1/2 lemon
1 1/2 tbls flour
Wash cabbage, cut as for slaw. Peel and chop apples. Heat butter in
large saucepan and cook apple and onion slowly - 3 to 4 min. Add water,
vinegar, sugar, salt, pepper, cloves bay leaf and lemon juice. Stir,
bring to a boil. Add cabbage and simmer 25 min. or until tender.
Sprinkle flour over top, cover, simmer 5 minutes. Mix well. Serves 8.
SWEET AND SOUR RED
CABBAGE
~Shared by Sandy,
Roswell, NM
5 cups shredded red cabbage
2 cups salted water
4 slices diced bacon
2 tbls brown sugar
2 tbls flour
1/2 cup water
1/3 cup vinegar
1 tsp salt
1/8 tsp pepper
1 small onion
Cook cabbage in 2 cups salted water. Cover and cook 5-8 min until
crisp-tender. Drain and reserve liquid. Fry bacon, remove from
pan along with half bacon fat. Reserve. Add sugar and flour to
remaining fat; blend. Add reserved water, vinegar, seasoning and
onions. Cook until thick, about 5 min. Add bacon and cabbage.
Garnish with diced bacon.
MIXED VEGGIES
~Shared by Lynn,
Roswell, NM
1 qt cubed potatoes
2 cups cut green beans
1 1/2 cups sliced carrots
5 strips thick sliced bacon, cut in 1/2 " pieces
1/4 cup diced onion
1 tsp salt
1/4 tsp pepper
Peel potatoes, cut into 1/2" cubes; add carrots, beans, onion and
bacon. Put everything in pot and cover with water. Simmer until
vegetables are tender.
POTATO-SPINACH SOUP
~Shared by Lynn,
Roswell, NM
1/4 cup butter
1/2 cup chopped onion
1 qt water
1 qt chopped potatoes
1 qt chopped raw spinach
3 cups milk
1 1/2 tsp salt
Cayenne pepper to taste
Melt butter, add onion and cook slowly until onions are done. Add
water, potatoes and spinach. Cook until tender. Add milk and heat.
Serve hot.
ASPARAGUS POLONAISE
~Shared by Mary,
Roswell, NM
14 1/2 ounce can asparagus - fresh would be much better
2 tbls butter
1/2 cup soft bread crumbs
1/4 tsp salt
1 hard boiled egg
Heat asparagus in liquid, drain. Fry bread crumbs in melted butter
until brown. Add salt and chopped egg. Place mixture over asparagus and
serve hot.
SWEET AND SOUR
CARROTS
~Shared by Lynn,
Roswell, NM
2 tbls butter
2 tbls cornstarch
1/2 tsp salt
Pepper to taste
2 tbls sugar
2 tbls vinegar
1 cup hot water or reserve liquid from cooked carrots
4 cups cooked carrots
Melt butter, blend in cornstarch. Add seasonings. Combine sugar,
vinegar, water and add to first mixture. Cook slowly until thickened,
stirring constantly. Pour over hot carrots. Serves 6.
MUSHROOM SCALLOPED
POTATOES
~Shared by Lynn,
Roswell, NM
1 stick butter
7 oz can mushrooms
1/3 cup finely chopped onions
1 can cream of mushroom soup
1 1/2 cups milk
6 cups sliced potatoes
1/2 tsp salt
1/4 tsp pepper
Saute mushrooms and onions in butter, add soup and milk, blend until
warm. Season with salt and pepper. Arrange potatoes in buttered
casserole. Pour sauce over potatoes and bake 1 1/2 hours at 350
degrees. Serves 6.
SQUASH CASSEROLE
~Shared by Bobbie,
Roswell, NM
2 large cans cooked squash, drained
1/2 pint sour cream
1 onion, grated
1 can cream of chicken soup
1 small jar of pimiento, diced
1 can chow mein noodles
Place squash in deep casserole, add sour cream, soup and pimiento. Salt
and pepper to taste. Stir in 3/4 can noodles. Sprinkle remaining
noodles over top. Bake 25 to 30 min at 350 degrees.
POCKET BOOK ROLLS
~Shared by Bobbie,
Roswell, NM
2 small Irish potatoes
4 tbls flour
1/2 cup warm water
1 tbls sugar
1 cake yeast
1 well beaten egg
4 tbls sugar
Dash salt
1/2 cup shortening
1 cup warm water
Flour
Butter
Boil potatoes, mash and cook. Mix potatoes with flour, sugar, warm
water in which yeast has been dissolved. Beat well. Mix at night and
let rise until morning.
To the potato mixture, add egg, sugar, salt, shortening, warm water and
enough flour to make a fairly stiff dough. Beat thoroughly and let rise
until almost double in quantity. Knead and roll on floured board to 1/3
inch thickness and cut with a four inch cutter. Spread half of each
roll with butter, fold over in pocket book shape. Set in warm place and
let rise again. Bake about 15 min in 400 deg. oven.
Note: sorry about no quantity for the flour. My grandmother never
put down the amount, neither did my father.
CARROT PINEAPPLE CAKE
~Shared by Deb,
Roswell, NM
3 eggs
3 cups water
1 1/4 cup salad oil
1 small can crushed pineapple
3 cups grated carrots
1 cup chopped nuts
2 cups sifted flour
1/2 tsp soda
1 tsp vanilla
Beat together eggs, sugar and oil. Add pineapple, carrots and nuts.
Blend well. Sift dry ingredients together, add to creamed mixture. Add
vanilla and stir well. Bake in tube pan or 9x13" loaf pan in 350 deg
oven for 20 minutes, then lower oven temp to 325 degs and bake 1
hour.
POTATO CAKE
~Shared by Deb,
Roswell, NM
2 cups sugar
1/2 cup butter
4 eggs
1 cup warm mashed potatoes
4 oz unsweetened chocolate, grated
3/4 cup water
1 tsp cinnamon
2 cups flour
3 tsps baking soda
1/2 cup raisins
1/2 cup chopped nuts
Cream butter, sugar and yolks of eggs; add chocolate and cinnamon; then
add potatoes. Add flour and water alternately, add fruit and nuts and
lastly fold in stiffly beaten egg whites. Bake at 325 degs in greased
tube pan for 1 hour.
LEMON PEPPER PEAS
~Shared by Luanne,
FL
Ingredients:
1 (10 ounce) package frozen green peas, thawed
1 tablespoon water
2 tablespoons butter or margarine
1 pinch lemon pepper
1 pinch dried dill weed
Directions:
Place the peas and water into a microwave-safe bowl. Cover loosely, and
microwave for 3 to 4 minutes, or until peas are tender. Stir in butter,
and sprinkle with lemon pepper and dill. Serve warm.
CREOLE TOMATOES
~Shared by Luanne,
FL
4 large Tomatoes
2 green Bell pepper (finely chopped)
1 small Onion (finely chopped)
Salt
Cayenne Pepper
4 TBSP Butter
1 cup Milk or Cream
4 TBSP Flour
Cut tomatoes in half crosswise. Lay the cut side up and sprinkle with
finely chopped bell pepper and onion. Season well with salt and
Cayenne. Put a dollop of butter on each tomato.
Place in a baking dish and pour in a 1/2 cup water. and bake in a
moderate oven (350 deg). Bake until almost tender.
Make a brown sauce, browning the flour in butter and milk or cream
(pref).
Pour sauce over tomatoes and allow to bake a little longer.
Serve.
ZUCCHINI PANCAKES
~Shared by Luanne,
FL
My family could eat these as fast as I could make them, so I always
tripled the recipe.
1 Medium Zucchini, shredded (about 2 cups)
2 tablespoons Onion, chopped
2 tablespoons All-purpose Flour
1/4 teaspoon Salt
1/4 cup parmesan cheese
Dash Black Pepper
1 Egg, beaten
Butter for Frying
Directions
Toss together zucchini and onion in a small bowl. Sprinkle with the
flour, salt, black pepper and the cheese Mix with a fork. Stir in
beaten egg.
Using about 1/4 cup batter per pancake, drop onto a buttered skillet.
Cook without crowding over medium heat 2 to 3 minutes per side or until
golden brown and set.
Arrange on a platter. and serve immediately. Servings: 4
VEGETABLE MARINADE
~Shared by Luanne,
FL
This marinated salad is a welcome change from the ordinary tossed green
salad. It is wonderful for picnics and barbecues as there is no mayo.
Ingredients:
1/2 cup Salad Oil
1/4 cup Vinegar
1 teaspoon Salt
1/4 teaspoon Black Pepper
2 cups Broccoli Flowerets
1 Cucumber, peeled and coarsely chopped
2 Tomatoes, coarsely chopped
1/2 cup Red Onion, coarsely chopped
1 cup Cheddar Cheese, shredded
Directions:
In a small bowl, combine oil, vinegar, salt and black pepper to make
dressing.
Mix all vegetables and cheese in a salad bowl. Pour dressing over,
tossing to mix well.
Cover and chill 3 to 4 hrs., stirring occasionally.
ASPARAGUS BEEF
STIR-FRY
~Shared by Marilyn
M., Canton, OH
1 pound beef tenderloin roast, cubed
1 green onion, sliced
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1 Tbsp. vegetable oil
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
1/2 pound sliced fresh mushrooms
1/4 cup butter, cubed
1 Tbsp. soy sauce
1 1/2 tsp lemon juice
Hot cooked rice
In large skillet, stir fry the beef, onion, garlic, salt and pepper in
oil for 3-5 minutes and remove and keep warm.
In same pan, stir-fry asparagus and mushrooms in butter until asparagus
is tender. Return beef mixture to the pan.
Stir in soy sauce and lemon juice, heat through. Serve over rice.
Makes: 4 servings
ITALIAN FLORENTINE
SOUP
~Shared by Marilyn
M., Canton, OH
1# sweet Italian sausage
2 carrots, chopped
1 stalk celery, sliced
1 medium onion, chopped
1 small zucchini, sliced
1 small potato, chopped
2 tsp. sweet basil
pinch black pepper
1 (15 oz) can white beans, undrained
1 cup fresh baby spinach
1 (15 oz) can stewed tomatoes with liquid
1 cup water
1 (8 oz) can beef broth (or 1 cup fresh)
Parmesan cheese to taste
Saute together sausage, carrots, celery, onion, and zucchini or potato
(or both).
Add sweet basil and a pinch of black pepper.
Add white beans & liquid (mash about 1/2 of them), fresh spinach,
stewed tomatoes, water, and broth.
Simmer 45 minutes; adjust seasonings. Sprinkle with Parmesan
before serving.
LEMON ZUCCHINI BARS
~Shared by Marilyn
M., Canton, OH
1 1/4 cup sugar
1 cup vegetable oil
3 eggs
2 tsp lemon zest
1/4 cup fresh lemon juice
1 3/4 cup zucchini (grated raw)
2 cup flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
1/3 cup sugar
Preheat oven to 350. Grease 9x13 baking pan; set aside.
In a large bowl combine sugar, oil, eggs, lemon zest and lemon
juice,mix well.
Stir in shredded zucchini.
Combine in another bowl, flour, baking powder, baking soda and salt.
mix well.
Gradually add this mixture to the zucchini mixture; mix
throughly. Pour into prepared pan.
Bake 350 for 45-50 minutes.
Cool, dust with confectioners sugar.
Or if you like a lemon glaze for the topping:
1/2 cup sugar, zest of one lemon, juice of one lemon.
In a saucepan bring to a boil, when cake is warm, poke holes in top
with a toothpick brush with glaze.
PEA AND FENNEL SOUP
~Shared by Marilyn
M., Canton, OH
2 pounds frozen or fresh peas
21 ounces chicken broth
1 cup diced white potato
3 Tbsp. olive oil, divided
1 leek, white part only, diced
1 fennel, diced
1/3 cup light brown sugar
2 cups water
Salt
Pepper
In a 10 quart stock pot heat 2 Tbsp. olive oil and sauté the celery,
leek, potato and fennel for 3-5 minutes.
Add the peas, season with salt and pepper and cook for 3 minutes.
Add chicken broth, brown sugar and water until the peas are just
covered.
Bring up to a boil and then reduce to a simmer and cook for 30-40
minutes until vegetables are soft.
Puree the soup in a blender, season with salt and pepper and finish
with the remaining olive oil and serve.
Source: http://www.manischewitz.com/peaandfennelsoup.html
SLOW COOKER PASTA
FAGIOLI
~Shared by Marilyn
M., Canton, OH
1 pound lean ground beef (or turkey), browned and drained
1/2 large red onion, chopped
1 cup baby carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes with juice
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) white beans, drained and rinsed
4 cups beef broth
1 (16.5 oz ) jar prepared pasta sauce
2 teaspoons oregano
1 Tbsp. Tabasco sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup dry pasta, to add at end of cooking time (I use brown rice
pasta)
Use a 6 quart or larger slow cooker, or cut the recipe in half. This
makes a lot.
Brown the meat on the stovetop, and drain well. While the meat is
cooling, chop up the carrots, onion, and celery. Add your vegetables to
the empty slow cooker.
Drain and rinse the beans, and add to the pot with the entire can of
tomatoes, and the jar of pasta sauce. Add beef broth, salt, pepper,
oregano, and Tobasco sauce. Stir in the browned meat.
Cover and cook on low for 8 hours, or high for about 4. When the
vegetables are tender, stir in 1/2 cup of dry pasta. Cover and cook for
another 30 minutes to an hour on low, or until the pasta is
tender. It will swell quite a bit. Garnish with Parmesan
cheese. Yield - 4-6 servings
CORN AND BACON
CHOWDER
~Shared by Marilyn
M., Canton, OH
2 bacon slices, cooked crisp and crumbled
1/2 cup each chopped celery, onion and bell pepper
2 (16 oz) bags frozen corn, thawed and divided
2 cups milk, divided
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup sharp cheddar cheese, shredded
Cook baon in large dutch oven until crisp; set aside.
In large dutch oven bacon was cooked in, add celery, onion, bell pepper
and 1 package corn; saute 5 minutes until veggies are tender.
Place remaining package corn and 1 cup milk in blender (or food
processor) and process until smooth. Add pureed mixture to the
vegetables in dutch oven.
Stir in remaining 1 cup milk, salt , pepper, and cheese. Cook over
medium heat (do NOT boil), stirring constantly until cheese melts.
Ladle into bowls; top with reserved bacon and sprinkle with additional
pepper.
CREAMY RICE AND
VEGGIE CASSEROLE
~Shared by Treva,
NC
4 cups of prepared white rice (if you use brown rice it will have a
nutty flavor)
2 cups of vegetables (YOUR CHOICE)
1 teaspoon minced garlic
1 tablespoons olive oil
3 cups of milk
1/2 stick of butter
1/4 cup of flour
1 brick of cream cheese, soft
3/4 cup of cheddar cheese or 1 jar of Old English Cheddar Cheese
Preheat oven to 350. Prepare your rice or use your left over rice from
a previous meal. Thinly slice and dice your veggies to make 2 cups.
Saute the veggies in a saute pan with the olive oil. In a medium size
pot, add butter and melt. Sprinkle flour over butter and whisk for 2
minutes. Add your milk and cook until thick, stir often. Remove from
heat and add cheese. Stir until cheese is well combined. If you would
like to add meat to this dish, go ahead and prepare your meat. Add this
to the mixture. In a large bowl, combine sauce, rice and veggies. Stir
well and pour into a baking dish. Use an 8 X 12 baking dish; if you use
a 9 X 13 reduce cooking time by a few minutes. Bake for 30 minutes.
COLD DILLED
VEGETABLE SALAD
~Shared by Treva, NC
Ingredients Salad:
3 large heads broccoli, cut into florets
1 large cauliflower, cut into florets
4 carrots, sliced
Ingredients Dressing:
1/3 cup (75 ml) olive oil
2 tablespoons (30 ml) white wine vinegar
1 tablespoon (15 ml) dijon mustard
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) fresh dillweed, chopped
1/2 teaspoon (2 ml) salt
1. In a large pot, bring 4 cups (1 L) of water to a boil. Add all the
vegetables & cook until tender-crisp; about 2 to 3 minutes.
2. Drain the vegetables & rinse them immediately under cold water.
3. Whisk together the dressing ingredients. Pour the dressing over the
vegetables & mix them gently to coat.
4. Refrigerate the salad until serving time. Serves 12
Source: PeakMarket.com (Winnipeg, Manitoba, Canada)
THYME ROOT VEGETABLES
~Shared by Treva, NC
6 carrots, peeled & cut into sticks
6 parsnips, peeled & cut into sticks
4 sweet potatoes, peeled & diced
4 turnips, peeled & diced
4 beets, peeled & diced
1/4 cup (62 ml) olive oil
2 teaspoons (10 ml) thyme
1/4 teaspoon (1 ml) salt dash pepper
1. Separately steam the carrots, parsnips, sweet potatoes, turnips
& beets until tender; approximately 10 minutes each.
2. In a large bowl, gently toss the vegetables with the olive oil,
thyme, salt & pepper.
3. Place the coated vegetables on baking sheets. Sprinkle lightly with
sugar. Bake at 450ºF (230ºC) for approximately 20 minutes or until
tender. Toss together & serve. Serves 10.
Source: PeakMarket.com (Winnipeg, Manitoba, Canada)
ASPARAGUS WITH LEMON
ZEST, PARSLEY AND
GARLIC
~Shared by Treva, NC
1 & 1/2 pounds jumbo asparagus
2 tablespoons fresh mint chiffonade
Grated zest and juice of 2 large lemons
1/4 cup extra-virgin olive oil
2 cloves garlic, finely minced
1 tablespoon course sea salt
2 tablespoons finely-chopped Italian parsley
Snap off the fibrous bottom part of each stalk of asparagus (it will
break off naturally where it becomes tough, provided that you grasp the
very bottom of the woody stalk with your fingertips).
Bring 4 quarts of water to a boil in a large pot, and add 3 tablespoons
salt. Set up an ice bath next to the stovetop.
Drop the asparagus into the boiling water and cook until crisp tender,
about 1 & 1/2 minutes.
Remove and immediately submerge in the ice bath to cool for 5 minutes,
moving the stalks frequently to be sure no hot spots remain; add more
ice if it all melts. Remove the asparagus and drain on a kitchen
towel, then transfer to a large bowl. Add the lemon juice, zest and the
garlic, parsley, mint, and oil and toss gently to mix well.
Arrange the spears on a platter and pour the mixture remaining in the
bowl over them.
Sprinkle with the sea salt and serve with a flourish.
ROASTED ROOT
VEGETABLES
~Shared by Treva, NC
Minutes to Prepare: 10
Minutes to Cook: 30
1 Tbsp. olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 tsp. dried rosemary
1 tsp. dried thyme
1 pinch salt
1/2 tsp. black pepper
1 Tbsp. balsamic vinegar, optional
Preheat oven to 375°F. Spray a baking sheet pan with nonstick cooking
spray. Combine all ingredients in a mixing bowl; toss to combine. Place
mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10
minutes until vegetables are tender and slightly browned. Drizzle with
balsamic vinegar before serving. Makes 8 servings (1/2 cup).
CREAMY VEGETABLE
MEDLEY
~Shared by Treva, NC
1 can cream of celery soup
1/2 cup milk
2 cups broccoli flowerets
2 medium carrots, sliced about 1 cup
1 cup cauliflower flowerets
In a medium saucepan, mix soup, milk, broccoli, carrots and
cauliflower. Over medium heat, heat to boil. Reduce heat to low. cover
and cook 15 minutes or until vegetables are tender, stirring
occasionally
Variations: Omit milk. Substitute 1 bag frozen vegetable combination
broccoli, cauliflower, carrots for fresh vegetables
8-VEGETBALE SOUP
WITH MIXED HERB PESTO
~Shared by Treva, NC
Serves 6
1 small butternut squash Extra virgin olive oil (EVOO), for drizzling,
plus 3 tablespoons
Salt and pepper
2 red bell peppers
1 small bulb fennel, a handful of fronds reserved, chopped
2 carrots, chopped
2-3 celery stalks from the heart, chopped, reserve leafy tops
2 medium red onions, chopped
4 cloves garlic, chopped
1 Fresno chili pepper, thinly sliced or chopped
2 sprigs rosemary A small handful of thyme
2 large bay leaves
1/2 cup dry white wine
1 can plum tomatoes (28-32 ounces)
1/2 teaspoon sugar
1 quart chicken stock or vegetable stock
A small handful of flat leaf parsley
A handful of basil or tarragon
3 tablespoons pistachios or pine nuts
A handful of grated Parmigiano Reggiano cheese (optional)
Pre-heat the oven to 425F.
Peel and cube the squash and dress with a little EVOO, salt and pepper.
Roast until just-tender, 25-30 minutes; do not brown.
After roasting the squash, char the peppers over an open flame on the
stovetop or under a hot broiler.
Place in a covered dish to cool to handle, then peel, seed and chop.
In a large Dutch oven, heat the EVOO, a couple turns of the pan, and
add the fennel, carrots, celery, onions, garlic, chili pepper, salt and
pepper, a bundle of rosemary and thyme tied with kitchen twine and two
large bay leaves.
Cover and cook for 10 minutes, stirring occasionally, to soften.
Deglaze the pan with the wine, then add the roasted peppers, tomatoes
and a sprinkle of sugar; break up the tomatoes with the back of a spoon
and stir in the stock.
Bring to a boil, then let simmer at a low rolling boil for 30 minutes.
Remove the herb bundle and bay leaves and puree the soup along with the
squash in a food processor or industrial blender.
Pass through a coarse sieve for a smooth soup.
Wipe out the processor and return it to the base; add the celery tops,
fennel fronds, flat leaf parsley, basil or tarragon, nuts and salt and
pepper, then turn the processor on.
Stream in enough EVOO to form a thick pesto (add a handful of
Parmigiano Reggiano if you’d like).
Top shallow bowls of soup with a swirl of pesto.
Serve with crusty bread, cheese and herb puffs or grilled cheese
sammies.
ROAST ASPARAGUS
AMANDINE
~Shared by Treva,
NC
1 & 1/2 lbs asparagus
2 tbsp. olive oil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup sliced almonds
Preheat oven to 425F. Trim tough ends off asparagus. On a jellyroll
pan, toss asparagus with oil, oregano, salt and pepper. Spread in an
even layer. Roast 10 minutes. Add almonds during the last 5 minutes.
HERBED MARINATED
GREEN BEANS
~Shared by Treva, NC
2 Tbsp. fresh parsley chopped
8 - 10 basil leaves chopped
1 Tbsp. oregano fresh
5 Tbsp. white or red wine vinegar
2 Tbsp. onion chopped
2 cloves garlic minced
1 lb. fresh green beans
1/3 C. olive oil
salt and pepper to taste
Put basil, oregano, parsley and vinegar into a large bowl and let set
for 10 minutes. Mix in onion and garlic.
Rinse the green beans and snap off ends. Drop them into boiling water
just until they begin to get tender.
Drain and add them to the bowl with the herbs, while still hot. Mix and
let set for 1 hour.
Serve at room temperature, adding the olive oil, salt and pepper right
before serving.
Source: "That's My Home" website
SESAME GINGER
BRUSSELS SPROUTS
~Shared by Treva, NC
2 containers Brussels sprouts
2 tablespoons low sodium soy sauce
1-2 teaspoon grated peeled fresh ginger
1 teaspoon sesame oil
1 tablespoon olive oil
1 large onion, cut in half and thinly sliced
2 tablespoons water
Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout
lengthwise into quarters. In cup stir together soy sauce, grated ginger
and sesame oil. Meanwhile in nonstick 12" skillet heat olive oil over
medium heat until hot. Add onion and cook about 5 minutes or until it
begins to soften stirring occasionally. Increase heat to medium high;
add Brussels sprouts and water; cover and cook about 5 minutes or until
sprouts are beginning to soften and brown stirring once. Remove cover
from skillet and cook about 5 minutes longer or until sprouts are
tender-crisp, stirring frequently. Remove skillet from heat; stir in a
soy sauce mixture.
FRIED GREEN TOMATOES
~Shared by Treva, NC
Oil
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 & 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce, recipe follows
In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both
sides, with salt and pepper. Place flour and garlic powder in a shallow
dish. In another shallow dish, beat eggs with the milk. In another
dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes
through the flour, then the eggs, and then through the bread crumbs.
Add only a few pieces to the fryer at a time, so they can cook evenly,
about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk
Dipping Sauce.
Buttermilk Dipping Sauce:
1 cup apple cider
1 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper
In a small saucepan over medium heat, combine the apple cider and brown
sugar. Allow to reduce until thick and syrupy. Remove from heat and
allow to cool. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce
and lime juice and whisk well. Add in the scallions and the apple cider
mixture. Cover and refrigerate until ready to serve with Fried Green
Tomatoes.
Source: Down Home With the Neelys
THYME ROASTED
POTATOES
~Shared by Treva, NC
Servings: 8 servings
Prep Time: 15 mins
Total Time: 50 mins
2 & 1/2 pounds small (about 1-1/2-inches in diameter) red and white
new potatoes, halved
2 tablespoons fresh thyme leaves, plus sprigs for garnish
2 tablespoons chopped garlic
2 tablespoons extra-virgin olive oil
Preheat oven to 450 degree F and place a baking pan on rack in
lower third Toss together all ingredients in a bowl; season with salt
and pepper. Carefully transfer potatoes to hot pan, shaking pan to
spread potatoes into a single layer. Roast potatoes, stirring
occasionally, until tender and crispy, about 35 minutes. Transfer to a
serving bowl and garnish with thyme sprigs, if desired. Makes 8
servings.
ROASTED VEGETABLES
~Shared by Treva, NC
2 tablespoons HOT CHOCOLATE MEXICAN SPICE BLEND (recipe follows)
1 yellow pepper, cored and seeded
1 red pepper, cored and seeded
1 large red onion
1 mango, firm but not hard, peeled
1 yellow squash
1 zucchini
15 grape tomatoes
1 large portobello mushroom , sliced lengthwise
3/4 cup prepared vinaigrette dressing
1. Heat oven to 450°F. Prepare HOT CHOCOLATE MEXICAN SPICE BLEND; set
aside.
2. Cut yellow pepper, red pepper, onion, mango, yellow squash and
zucchini into 1-inch pieces. Place in large bowl. Add tomatoes and
mushroom.
3. Pour vinaigrette dressing and spice mix over vegetables; toss.
4. Spread vegetables in shallow baking pan. Bake 20 to 30 minutes or
until vegetables are fork tender.
6 servings.
HOT CHOCOLATE
MEXICAN SPICE BLEND
1/2 cup chili powder
1/4 cup paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 teaspoons salt
2 teaspoons dried oregano leaves
1/2 cup HEATH BITS 'O BRICKLE Toffee Bits, crushed
1/2 cup HERSHEY'S Cocoa
1 tablespoon ground coffee beans
Combine all ingredients in medium bowl; blend well. Place in airtight
container. About 2 cups spice blend. Store in cool, dry place for up to
4 months.
NOT YOUR TYPICAL
GREEN BEAN CASSEROLE
(CROCK POT RECIPE)
~Shared by Treva, NC
1 lg. can green beans
8 oz. shredded sharp cheddar cheese
1 lg. can French's onion rings
2 sm. cans condensed cream of chicken soup
1/4 C. white wine
1 tsp. curry powder
salt and pepper to taste
In Crockpot, layer beans, onion rings and cheese until done. In
separate bowl, mix soup, wine, curry, salt and pepper. Pour over top of
casserole. Sprinkle a bit of curry on top (to taste). Cook on low for
4-6 hours, stirring in between.
PATLICAN IMAM BAYIDI
- EGGPLANT IN
OLIVE OIL
~Shared by Treva, NC
ORIGIN: Bibi Azhalura, Ankara-Turkey, circa 1995
Yield: 6 servings
6 ea Eggplants
1 & 1/4 c Olive oil
1 ea Onion chopped
2 ea Fresh ripe tomatoes skinned & chopped
1 ea Garlic clove crushed
1/2 Lemon
1 ts Sugar Salt & ground black pepper
3 ea Tomatoes firm fresh & sliced
6 tb Fresh parsleychopped to garnish
Peel eggplant skin in strips lengthwise. Cut a slit in the eggplants
then scoop out most of flesh. Reserve flesh for use in other dishes.
Heat 1 tb of tolive oil in a casserole then fry eggplants for 4-6 mins.
Pour tremaining oil into a saucepan then fry the onions until soft.
Stir in chopped tomatoes & garlic. Fry together for 4-5 mins. Drain
eggplants then fill with vegetable mixture. Return to casserole with
slit side up. Cover with water to 1/2" over top of eggplants. Stir in
lemon juice, sugar, salt & pepper to taste. Cover then simmer for
about 12-15 mins. over med-heat. Place a sliced tomato on each eggplant
then simmer for 10 mins. more over low-heat. Allow to cool, then place
in a serving dish.
PECAN GREEN BEANS
~Shared by Treva, NC
These Pecan Green Beans are a new twist on a veggie that's an old
favorite!
Serves: 8
Cooking Time: 5 min
2 pounds small fresh green beans
1 & 1/2 teaspoons salt, divided
1/2 cup chopped pecans
1/4 cup butter, melted
1/4 teaspoon black pepper
Wash beans; trim stem ends. Cook beans and 1/2 teaspoon salt in a small
amount of boiling water in a Dutch oven 4 to 5 minutes or until
crisp-tender; drain beans, and return to pan.
Meanwhile, saute pecans in butter in a medium skillet over medium-high
heat until butter is lightly browned and pecans are toasted.
Pour butter pecan mixture over green beans; sprinkle with 1 teaspoon
salt and pepper, tossing gently to coat.
Source: Mr. Food
VEGETARIAN GARDEN
LOAF WITH MAPLE
APRICOT GLAZE
~Shared by Treva, NC
Extra virgin olive oil
1 cup chopped onion -- red or sweet
2 heaping cups chopped Baby Bella or Cremini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
5 cups loosely packed baby spinach leaves
Sea salt and ground pepper
1 cup cooked quinoa
1 cup toasted gluten-free bread or waffle crumbs
2 tablespoons Annie's Organic Ketchup
2 tablespoons molasses
1 tablespoon good olive oil
1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley,
marjoram
1 teaspoon fresh minced rosemary
3-4 scallions (spring onions) sliced thin, white to light green section
1 baked sweet potato, peeled, diced (take it out before it's cooked too
much, not too soft)
Preheat the oven to 350 degrees F. Lightly oil a glass bread loaf pan .
Or line the bottom of the pan with a piece of parchment paper that
extends up above the longer sides. Heat the olive oil in a skillet and
cook the onion until it is translucent. Add the mushrooms and garlic;
stir until softened. Add the balsamic vinegar and stir. Add the
spinach. Season with sea salt and ground pepper. Stir and cook down
until the mixture is soft -- about seven minutes or so. Spoon the
skillet vegetables into a food processor bowl and pulse to make a
grainy mixture. Don't over-process it; you want some texture. Dump the
mixture into a large bowl. Add the cooked quinoa, gluten-free
breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add
in your dried herbs, rosemary, scallions, and mix to distribute. You
want a moist mixture that sticks together when you press it with a
spoon. If you need more ketchup to hold it together, add it now, maybe
a tablespoon. Last, add in the diced sweet potato and fold in
gently. Spoon the loaf mixture into the oiled loaf pan and shape
it with moist fingers, pressing it tight into the pan. Smooth the top.
When the loaf has baked, and set a bit, lift out the loaf in one whole
piece.
Make your glaze:
1/4 cup no-sugar apricot fruit spread
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
A sprinkle of cinnamon and cumin
Hot red chili flakes, to taste
Pour the glaze all over the top of the loaf. Tent loosely with a piece
of foil. Bake in the center of a preheated oven until heated through
and the edges of the glaze are bubbling- about 25 to 30 minutes. Allow
the loaf to set for 10 minutes, tented with foil. This helps it to
settle, and makes it easier to slice. Slice into portions and lift out
with thin spatula. It should hold together. Wrap and store leftovers in
the fridge.
Total Servings: 6
ZESTY GRILLED CORN
~Shared by Treva, NC
1/3 cup butter
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon lemon pepper seasoning
2 teaspoons prepared horseradish
6 ears sweet corn, husked
Preheat grill for medium heat. In a small saucepan, melt butter or
margarine. Stir in mustard, horseradish, Worcestershire sauce, and
lemon pepper seasoning. Place each ear of corn on a 13 x 12 inch piece
of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely,
leaving space for the expansion of steam, and seal. Grill over medium
coals for 15 to 20 minutes, or until corn is tender. Small ears will
take less time, and larger ears may take more. Carefully unwrap foil,
and serve.
POTATO & RED
PEPPER FRITTATA
~Shared by Treva, NC
1 lb (455 g) red potatoes
6 eggs
2 tablespoons (30 ml) fresh mint, chopped (optional)
2 tablespoons (30 ml) olive oil
1 onion, chopped
2 garlic cloves, crushed
2 red peppers, diced
salt & pepper to taste
1. Cook the potatoes in their skins in boiling salted water until just
tender. Drain, then cut into thick slices.
2. Whisk together the eggs, mint, salt & pepper in a bowl. Set
aside.
3. Heat the oil in a large frying pan. Add the onion, garlic, salt,
pepper & potatoes to the pan. Cook, stirring, for about 5 minutes.
4. Pour the egg mixture over the vegetables & stir gently. Push the
mixture towards the centre of the pan as it cooks to allow the liquid
egg to run to the base.
5. Preheat the grill.
6. When the frittata is lightly set, place the pan under the grill for
2 to 3 minutes until the top is a light golden brown in colour.
7. Cut into wedges & serve hot. Or you can serve it cold. Garnish
with mint. Serves 4.
Source: PeakMarket.com (Winnipeg, Manitoba, Canada)
ZUCCHINI PIE
~Shared by Dorie, IL
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4 eggs
1/4 cup vegetable oil
salt and pepper to taste
1 teaspoon baking powder
1 cup all-purpose baking mix
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1/4 cup chopped onion
1 large ripe tomato, sliced
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch
deep dish pie plate.
Whisk together eggs and oil in a bowl with salt and pepper. Stir in
baking powder and baking mix until moistened. Gently fold in zucchini,
summer squash, and onion. Pour into prepared pie plate, and arrange
sliced tomato over top. Sprinkle with Parmesan cheese to taste.
Bake in preheated oven until puffed and golden brown, about 35 minutes.
ARTICHOKES IN A
GARLIC AND OLIVE OIL
SAUCE
~Shared by Dorie, IL
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4 ounces small uncooked seashell pasta
2 1/2 tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered
Bring a pot of lightly salted water to a boil. Add seashell pasta, cook
for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil and melt the butter in a skillet over medium heat.
Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes,
until heated through. Toss with the cooked pasta to serve.
ASPARAGUS PORTOBELLO
PASTA
~Shared by Dorie, IL
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2 (15 ounce) cans asparagus
1 (2.25 ounce) can sliced black olives
1/2 pound fettuccini pasta
1 tablespoon olive oil
3 large portobello mushrooms, sliced
1 (8 ounce) can peas, drained
2 teaspoons Italian seasoning
1 (6 ounce) can tomato paste
1/2 cup grated Parmesan cheese
Fill a large pot with water and the drained liquids of the asparagus
and the olives; bring to a boil. Cook pasta for 8 to 10 minutes, or
until al dente. Drain.
Meanwhile, heat oil in a large skillet over medium heat. Saute
mushrooms, peas, and Italian seasoning until mushrooms are tender.
In a blender or food processor, puree asparagus, black olives, tomato
paste and Parmesan. Transfer to a small saucepan, and heat through over
medium-low heat. Spoon asparagus sauce over fettuccini, and top with
mushrooms and peas.
SCALLOPED CORN
~Shared by Dorie, IL
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Ingredients
2 cups corn
2/3 c. milk
1 1/4 tsp. salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs
Mix corn, egg, milk and seasonings. Mix crumbs and butter and
place 1/4 of mixture in bottom of buttered dish. Add half of the
corn mixture, then another 1/4 of crumbs. Repeat layers, ending
with the balance of crumbs. Bake 30 minutes at 350 degrees.
Serve hot. Serves 6.
ETHIOPIAN CABBAGE
DISH
~Shared by Dorie, IL
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1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and
onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin,
turmeric, and cabbage and cook another 15 to 20 minutes. Add the
potatoes; cover. Reduce heat to medium-low and cook until potatoes are
soft, 20 to 30 minutes.
SOUTHERN CORN PUDDING
~Shared by Dorie, IL
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3 eggs
1/2 cup melted margarine
1/2 cup white sugar
1 (16 ounce) can whole kernel corn, drained
2 (15 ounce) cans cream-style corn
2 teaspoons cornstarch
1/2 cup milk
1 teaspoon vanilla extract
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking
dish; set aside.
Beat eggs until fluffy in a large bowl. Stirring constantly, pour in
melted margarine. Stir in sugar, whole kernel corn, and cream-style
corn until well combined. Dissolve the cornstarch in the milk; combine
with the corn mixture. Stir in vanilla. Pour the mixture into the
prepared baking dish.
Bake in the preheated oven until the pudding is puffed and golden, and
a knife inserted into the center comes out clean; about 1 1/2 hours.
BROCCOLI CAULIFLOWER
SALAD
~Shared by Dorie, IL
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1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Place bacon in a large, deep skillet. Cook over medium high heat until
evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower,
eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and
vinegar. Drizzle dressing over top and serve.
ASPARAGUS WITH
PARMESAN CRUST
~Shared by Dorie, IL
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1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1 ounce shaved Parmesan cheese
freshly ground black pepper to taste
1/4 cup balsamic vinegar, or to taste
Preheat oven to 450 degrees F (230 degrees C).
Place asparagus on a baking sheet. Drizzle with olive oil, and toss to
coat. Arrange asparagus spears in a single layer. Spread Parmesan
cheese over asparagus, and season with freshly ground black pepper.
Bake 12 to 15 minutes in the preheated oven, until cheese is melted and
asparagus is tender but crisp. Serve immediately on warm plates,
sprinkling with balsamic vinegar to taste.
ACORN SQUASH WITH
BUTTER PECAN SAUCE
~Shared by Dorie, IL
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2 acorn squash
1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
2 tablespoons maple-flavored syrup
1/4 cup coarsely chopped pecans
DIRECTIONS
1. Heat oven to 350°F. Cut squash in half lengthwise; remove seeds. Cut
squash halves crosswise into 1-inch-thick slices. Arrange slices in
13x9-inch (3-quart) glass baking dish; cover with foil.
2. Bake at 350°F. for 30 to 35 minutes or until almost tender.
3. Meanwhile, melt butter in small saucepan over medium heat. Stir in
brown sugar, syrup and pecans. Cook just until sugar dissolves,
stirring constantly.
4. Remove squash from oven. Spoon pecan mixture over squash. Return to
oven; bake an additional 10 to 15 minutes or until squash is tender,
spooning pecan mixture occasionally over squash.
CREAMED POTATOES
& PEAS
~Shared by Dorie, IL
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1 lb. small red potato
2 1/2 C. frozen peas
1/4 C. butter cubed
1 green onion sliced
1/4 C. all purpose flour
1/2 t. salt
dash pepper
2 C. milk
Scrub and quarter potatoes; place in a large saucepan and cover with
water. Bring to a boil. Reduce heat; cover and simmer for
10 minutes. Add peas; cook 5 minutes longer or until vegetables
are tender.
Meanwile in another large saucepan, melt butter. Add onion; saute
until tender. Stir in the flour, salt and pepper until blended;
gradually add the milk. Bring to a boil. Cook and stir for
1-2 minutes or until thickened. Drain potatoes and peas; toss
with sauce.
GARDEN SUPREME PIZZA
~Shared by Dorie, IL
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1 loaf frozen bread dough thawed
6 slices part skim mozzarella cheese
1 can pizza sauce
2 C. shredded mozzarella cheese
1/2 C. each finely chopped fresh cauliflowerets, mushrooms and broccoli
florets
1/4 C. each finely chopped red onion, green pepper and sweet red pepper
1/2 C. pickled pepper rings
Roll dough into a 15" circle. Transfer to a greased 14" pizza pan,
building up edges slightly. Place cheese slices on dough. Spread sauce
over cheese. Sprinkle with 1 C. shredded cheese, cauliflower,
mushrooms, broccoli, onion, peppers and pepper rings.
Bake at 425 for 15 minutes. Sprinkle with remaining cheese. Bake 5-10
minutes longer or until cheese is melted and crust is golden brown.
ASPARAGUS CASSEROLE
FREEZER RECIPE
~Shared by Dorie, IL
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3 lbs asparagus, cooked
1 1/2 cup sour cream
1 small yellow onion, minced
3/4 tsp salt
1/8 tsp pepper
1/3 tsp dry mustard
1 clove garlic, minced
3 tbsp butter/margarine
1 cup bread crumbs
In bowl combine sour cream, onion, salt, pepper, mustard and garlic.
Place cooked asparaus in casserole dish, cover with sauce. Combine
well, then sprinkle butter and bread crumbs on top. Freeze.
On cooking day:
Defrost. Preheat oven to 375F and cook casserole for 20 minutes or
until heated through. Serve.
QUICK VEGETARIAN
SPAGHETTI
~Shared by Dorie, IL
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1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce
Bring a large pot of salted water to boil, add spaghetti and return
water to a boil. Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large
sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables
are tender. Stir occasionally to keep sauce from sticking. Serve sauce
over spaghetti.
ADDICTIVE SWEET
POTATO BURRITOS
~Shared by Dorie, IL
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1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft.
Stir in beans, and mash. Gradually stir in water, and heat until warm.
Remove from heat, and stir in the chili powder, cumin, mustard, cayenne
pepper and soy sauce.
Divide bean mixture and mashed sweet potatoes evenly between the warm
flour tortillas. Top with cheese. Fold up tortillas burrito style, and
place on a baking sheet.
Bake for 12 minutes in the preheated oven, and serve.
HAM AND VEGGIE QUICHE
~Shared by Dorie, IL
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1/2 cup chopped green bell peppers
1/2 cup chopped red bell pepper
1/2 cup chopped onion
2/3 cup whole kernel corn, drained
1/2 cup frozen green peas, thawed
1/3 cup green beans, drained
salt and pepper to taste
2 cups low-fat cottage cheese
3 egg whites
1 cup finely diced smoked ham
1/4 cup chopped green onions
1/2 cup shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13
inch baking dish.
In a large bowl, combine green bell pepper, red bell pepper, onion,
corn, peas and green beans; season with salt and pepper. Stir in
cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle
on ham and green onion. Top with cheese.
Bake in preheated oven until center is set, about 40 to 60 minutes.
BEST BROCCOLI
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 cups frozen chopped broccoli, thawed
1/2 cup diced American cheese
Directions
Bring water and salt to a boil. Add rice; cover and remove from heat.
Let sit for 5 minutes. Melt butter in skillet; saute onion and celery
until tender. In large bowl, combine rice, celery and onion with
remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at
350° for 1 hour.
Yield: 6 servings.
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VEGETARIAN FRIED RICE
~Shared by Treva, NC
Servings: 4 to 5 servings
Total Time: 30 mins
5 eggs, beaten
1 tablespoon soy sauce
1 tablespoon cooking oil
1 small onion, (1/3 cup) chopped
1 clove garlic, minced
1 tablespoon cooking oil
2 stalks celery, thinly bias-sliced (1 cup)
4 ounces fresh mushrooms, sliced (1-1/2 cups)
1 medium green sweet pepper, chopped (3/4 cup)
4 cups cold cooked rice
1 (8-oz) can bamboo shoots, drained
2 medium carrots, shredded (1 cup)
3/4 cup frozen peas, thawed
3 tablespoons soy sauce
3 green onions, sliced (1/3 cup)
Crinkle-cut carrot slices (optional)
In a small bowl combine eggs and 1 tablespoon soy sauce. Set aside.
Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over
medium heat. Stir-fry chopped onion and garlic in hot oil about 2
minutes or until crisp-tender. Add egg mixture and stir gently to
scramble. When set, remove egg mixture from the wok. Cut up any large
pieces of egg mixture. Let wok cool.
Pour 1 tablespoon cooking oil into the cooled wok or skillet. (Add more
oil as necessary during cooking.) Preheat over medium-high heat.
Stir-fry celery in hot oil for 1 minute. Add mushrooms and sweet
pepper; stir-fry for 1 to 2 minutes more or until vegetables are
crisp-tender.
Add cooked rice, bamboo shoots, carrots, and peas. Sprinkle with 3
tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated
through. Add cooked egg mixture and green onions; cook and stir about 1
minute more or until heated through. Serve immediately. Garnish with
carrot slices, if desired. Makes 4 to 5 servings.
Nutrition information
Calories 438, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 266 mg,
Sodium 1177 mg, Carbohydrate 61 g, Protein 17 g. Percent Daily Values
are based on a 2,000 calorie diet
GRILLED FARMERS'
MARKET SANDWICHES
~Shared by Treva, NC
The stack of grilled eggplant, red onion, and zucchini are quite a
mouthful but still tasty to eat.
Yield: 4 servings (serving size: 1 sandwich)
2 tablespoons olive oil, divided
8 (1/2-inch-thick) slices eggplant
2 (1/2-inch-thick) slices red onion
1 large zucchini, cut lengthwise into 4 pieces
2 teaspoons chopped fresh rosemary
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon white balsamic vinegar
4 (2 & 1/2-ounce) ciabatta* bread portions, cut in half
horizontally
Cooking spray
4 (1-ounce) slices provolone cheese, halved
8 (1/4-inch-thick) slices tomato
8 basil leaves
*ITALIAN WHITE BREAD
Preheat grill to medium-high.
Brush 1 tablespoon olive oil evenly over both sides of eggplant, onion,
and zucchini. Sprinkle with rosemary, pepper, and salt. Combine 1
tablespoon oil and vinegar in a bowl.
Brush vinegar mixture over cut sides of bread. Place onion on
grill rack coated with cooking spray, and grill for 6 minutes on each
side or until tender. Remove from grill, and separate into rings.
Grill eggplant and zucchini 4 minutes on each side or until
tender. Cut zucchini pieces in half crosswise.
Place bread, cut sides down, on grill rack and grill 2 minutes.
Remove from grill.
Place 1 piece of cheese on bottom halves bread portions.
Top each serving with 1 eggplant slice, 1 tomato slice, 1 basil leaf, 2
pieces zucchini, one-fourth of onion rings, 1 eggplant slice, 1 tomato
slice, 1 basil leaf, 1 piece of cheese, and top half of bread.
Place sandwiches on grill rack; grill 2 minutes, covered, or until
cheese melts.
Nutritional Information Amount per serving: Calories 386; Fat: 16.2g
Saturated fat: 5.9g Monounsaturated fat: 7.1g; Polyunsaturated fat:
1.1g; Protein: 15.8g; Carbohydrate: 45.5g; Fiber: 6.4g; Cholesterol:
20mg; Iron 3.2mg Sodium 670mg; Calcium: 249mg
Source : Cooking Light JUNE 2011
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BAKED EGGPLANT ITALIANO
~Shared by Treva, NC
This recipe is Diabetic Friendly
Prep: 30 min.
Bake: 30 min.
Yield: 6 Servings
2 small eggplants, peeled and cut into 1/2-inch slices
3 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 small tomatoes, finely chopped
1 small onion, finely chopped
1 tablespoon Italian seasoning
2 teaspoons minced garlic
1 package (6 ounces) fresh baby spinach
1 cup reduced-fat ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 egg, lightly beaten
2 cups garden-style pasta sauce
Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle
with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill,
covered, over medium heat or broil 4-6 in. from the heat for 2-3
minutes on each side. Set aside.
In a large skillet, sauté the tomatoes, onion, Italian seasoning, and
remaining salt and pepper in remaining oil. Add spinach; cook 1 minute
longer. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup
mozzarella and egg; stir into tomato mixture.
Arrange eggplant in a single layer in a 13-in. x 9-in. baking dish
coated with cooking spray. Top with tomato mixture and pasta sauce.
Sprinkle with remaining mozzarella.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand
for 5 minutes before serving.
Nutritional Facts 1 serving equals 275 calories, 15 g fat (4 g
saturated fat), 60 mg cholesterol, 885 mg sodium, 25 g carbohydrate, 7
g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1
starch, 1 lean meat.
Source: Simple & Delicious July/August 2006, p53
BAKED GRATED CARROTS
WITH SHERRY
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 cups grated carrots (3 large)
- 2 tablespoons light margarine, melted
- 2 tablespoons dry sherry
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped chives
DIRECTIONS
Preheat oven to 350 degrees F.
Combine all ingredients except chives, stirring well. Put in a 1-quart
casserole dish and sprinkle with chives. Bake, covered, for 30 minutes.
Nutritional Information Per Serving: Calories: 42, Protein: 1, Sodium:
57 mg, Cholesterol: 0 mg, Carbohydrates: 6 g; Fat: 1 Diabetic
Exchanges: 1 Vegetable
Source: The New American Heart Association Cookbook
http://www.amazon.com/exec/obidos/ASIN/0812929543/atozreci-20
GINGERED ACORN SQUASH
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 acorn squash (about 3/4 pound each)
- 8-ounce can pineapple tidbits in their own juice, drained
- 3 tablespoons raisins (optional)
- 2 tablespoons light brown sugar
- 1 tablespoon light margarine, melted
- 1 teaspoon freshly grated gingerroot
DIRECTIONS
Preheat oven to 400 degrees F. Lightly spray a 13x9x2-inch baking dish
with vegetable oil spray.
Cut squash in half. Scoop out and discard seeds. Put squash halves cut
side up in baking dish.
In a small bowl, combine remaining ingredients. Spoon mixture into each
squash cavity. Carefully pour a small amount of water around each
squash. Bake, uncovered, for 45 minutes.
Nutritional Information Per Serving: Calories: 120, Protein: 1, Sodium:
24 mg, Cholesterol: 0 mg, Carbohydrates: 29 g; Fat: 1 Diabetic
Exchanges: 1 Bread/Starch; 1 Vegetable, 1/2 Fruit
Source: The New American Heart Association Cookbook
http://www.amazon.com/exec/obidos/ASIN/0812929543/atozreci-20
SWISS CHARD
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 pounds fresh Swiss Chard
- 1/8 teaspoon salt
- 2 teaspoons virgin olive oil
- 4 lemon wedges
- 1 tablespoon toasted sesame seeds
DIRECTIONS
Trim chard of any damaged leaves and tough stems. Wash well to remove
all sand. In a large saucepan, bring to a boil about 1/2 inch of water
and drop in the chard leaves. Return to a boil, cover and cook 2 to 3
minutes until leaves are tender. Add salt and remove from heat. Drain,
reserving 1/4 cup of cooking liquid.
Chop chard. Add oil to the reserved liquid and pour desired amount over
the chard before serving. Serve each portion with a lemon wedge and
sesame seeds.
Nutritional Information Per Serving: Calories: 59; Protein: 4 g;
Sodium: 262 mg; Cholesterol: 0 mg; Carbohydrates: 5 g; Fat: 3 g
Exchanges: 1 Vegetable, 1/2 Fat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
ZUCCHINI LEMON BREAD
~Shared by Mary S.,
Nashville, TN
Yield: one 18-slice loaf.
Serving: 1/2-inch thick slice.
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup packed shredded peeled zucchini
- 1/3 cup chopped walnuts
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon cinnamon
- 1/2 cup fat-free milk
- 1/3 cup canola or corn oil
- 2 large eggs, or 1/2 cup egg substitute
DIRECTIONS
Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan with
nonstick pan spray.
Combine the flours, sugar, baking powder, salt, and baking soda in a
large bowl. Stir in zucchini, walnuts, lemon zest, and cinnamon.
Combine the milk, oil, and eggs; add to the dry ingredients and mix
until the dry ingredients are moistened. Spread evenly in the prepared
pan.
Bake 50 to 60 minutes, or until a toothpick inserted in the center
comes out clean.
Let the bread stand in the pan for 5 minutes; turn the loaf out onto a
wire cooling rack. When cool, cut in 18 slices.
Nutritional Information Per Serving: Calories: 122; Protein: 2 g;
Sodium: 206 mg; Fat: 6 g; Carbohydrates: 15 g; Cholesterol: 24 mg;
Dietary Fiber: 1 g ; Sugars: 6 g Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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SAUTEED DANDELION BLOSSOMS
~Shared by Treva, NC
Yield: 2 Servings
5 cups Dandelion blossoms
1 & 1/3 cup Cracker crumbs
2 Eggs beaten
4 Tbsp. Milk
Combine egg & milk.
Dip flowers first into egg mixture then into cracker crumbs.
Saute in oil for 1 min. on each side.
Serve hot.
Source: Pat Stockett, Montgomery-AL, circa 1997
SWEET POTATO CHIPS
WITH LIME
~Shared by Maggie,
TX
Should serve 2.
2 medium sized sweet potatoes, thinly sliced
2 Tablespoons extra virgin olive oil
Juice of 1 lime
Fleur de sel*
Preheat oven to 450o F. Thinly slice sweet potatoes. I did
not use a mandolin, I just free-styled it with my knife. Lay
slices on two foil covered baking sheets sprayed with cooking
spray. Paint sweet potato slices with olive oil.
Bake in oven for 15-20 minutes. Place in a serving bowl and
squeeze a generous dose of lime juice over the baked chips. Sprinkle
with fleur de sel or any other coarse salt you have on hand.
*Due to the small size of the crystals, fleur de sel dissolves faster
than regular salt when used in cooking. Hence it is best used as a
finishing salt by sprinkling it over food just before serving. The
crystals of fleurs de sel are irregularly sized and shaped and so
dissolve at different rates in the mouth, giving several phases of
salting.
Source: Noble Pig
http://noblepig.com/2012/03/03/sweet-potato-chips-with-lime.aspx
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MACARONI SALAD
Ingredients:
Recipe Base:
1 pound elbow macaroni
juice of 1 lemon
3/4 cup olive oil mayonnaise
1/4 cup sour cream
2 teaspoons Dijion mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
2 tablespoons minced parsley
1 celery rib, minced
2 tablespoons red onion or shallots, minced
2 tablespoons sweet relish
Additions:
3/4 cup sugar snap peas, cut into thirds
1 - 3 ounce can sliced black olives
1/2 of a red bell pepper, diced
1 small bunch radishes, thinly sliced
6 slices center cut bacon cooked and crumbled bacon
Directions:
Cook the pasta according to package instructions for "al dente pasta."
After cooking, drain and rinse with very cold water to speed cooling
and prevent continued cooking. Spread the macaroni out on a layer of
paper towels. Pat dry.
In a large bowl, combine the lemon juice, mayonnaise, sour cream,
dijion mustard, salt, pepper, and parsley. Whisk until combined. Stir
in cooled and dry pasta until evenly coated. Add the relish and onion,
stirring to combine.
Prepare all of the vegetables, then add them and any remaining
ingredients except bacon to the large bowl with the pasta. Stir until
the ingredients are evenly distributed. Chill for 1 hour, or up to 24
hours before serving.
Prior to serving, sprinkle the top of the salad with the crumbled bacon.
Source: Good Life Eats
http://www.goodlifeeats.com/2011/08/macaroni-salad-recipe-labor-day-picnics.html
ENGLISH PEA CASSEROLE
10 min preparation + 30 min cooking
Yield: 6 servings
Ingredients
1 (10 3/4 oz.) can cream of mushroom soup
1/4 C. margarine
1 (16 oz.) can English peas, drained
1 (10 oz) can asparagus, drained
1 (8 1/2 oz.) can sliced water chestnuts, drained
Directions
Warm soup and margarine until margarine melts. Add vegetables and bake
in 350 degrees oven for 30 minutes.
VEGGIE MAC 'N' CHEESE
1-1/2 cups uncooked elbow macaroni
3 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 large carrots, halved and thinly sliced
2 celery ribs, sliced
1 medium onion, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 cup milk
1 cup Progresso ® Chicken Broth
3 cups (12 ounces) shredded sharp cheddar cheese
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika
Directions
Cook macaroni according to package directions, adding the broccoli,
cauliflowerets, carrots and celery during the last 6 minutes. Drain;
transfer to a greased 13-in. x 9-in. baking dish.
Meanwhile, in a Dutch oven, saute onion in butter until tender.
Sprinkle with flour; stir until blended. Gradually stir in milk and
broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheese, mustard, salt and pepper. Pour over macaroni
mixture; stir to coat. Sprinkle with paprika.
Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Yield: 12 servings.
SCHOOL-NIGHT
MEATBALL SOUP
1/2 cup regular long-grain rice
2 cans (13-3/4 to 14-1/2 oz. each) chicken broth
3 medium carrots, sliced
3 medium celery stalks, sliced
5 oz. prewashed spinach (half 10-oz. bag)
Meatballs (frozen or favorite recipe)
shredded or grated Parmesan cheese (optional)
In 1-quart saucepan, heat 1 cup water to boiling over high heat. Add
rice; heat to boiling. Reduce heat to low; cover and simmer 15 to 20
minutes until water is absorbed and rice is tender. Meanwhile, in
4-quart saucepan, heat chicken broth and 2 cups water to boiling over
high heat. Add carrots and celery; heat to boiling. Reduce heat to low;
cover and simmer 5 to 7 minutes, until vegetables are tender.Stir in
spinach, rice, and sliced meatballs; heat through. Serve soup with
Parmesan cheese if you like.
Source: Taste of Home
SHRIMP &
ASPARAGUS RISOTTO
8 oz asparagus, ends trimmed, cut in 2" lengths
1 pound bag frozen shrimp, thawed, peeled
2 boxes 5.5 oz each garlic primavera risotto
HEAT 1 tbs oil in a skillet. Add shrimp, saute 3 min. or until golden
and cooked through. Transfer to a bowl. Add rice to skillet, stir 30
seconds. Stir in 5 cups water and the seasoning packets. Bring to a
boil, reduce heat and simmer uncovered 12 min. STIR in asparagus,
simmer 7 min. Stir in shrimp and any juices, cook 1 min. or until
asparagus and rice are tender and shrimp are heated through, then
serve. If desired, add grated lemon zest and basil before serving.
Makes 4 servings.
ACAPULCO CORN
3 T. butter
2 C. chopped onion
3 C. corn, cut from cob
1/4 C. water
1/2 C. sour cream
1 C. grated Monterey Jack or Mozzarella cheese
2 diced jalapeno chilies
3/4 tsp. salt
3/4 tsp. freshly ground pepper
Saute 1/2 onion in butter until tender. Add corn and water and cook 5
minutes over medium heat, stirring once. Remove cover and reduce
liquid. Stir in remaining ingredients until cheese melts.
GRANDPA'S HEARTY
GREEN BEEN SOUP
Ingredients
2-3 cups cooked ham, cubed
2 quarts fresh green beans
1 Tbsp. shortening
1 onion, peeled and chopped
6-8 cups tomato juice
Directions
Lightly brown ham cubes and onion in shortening. Add green beans and
tomato juice to cover. Heat to bubbling, then reduce heat and simmer
until beans are cooked. Serve in soup bowls. Pumpernickel bread goes
really well with this soup!
PENNE WITH ROASTED
ASPARAGUS &
BALSAMIC BUTTER
Simmering the balsamic vinegar both mellows and thickens it. When
tossed with the hot pasta and the butter, it forms a smooth, uniquely
flavored sauce.
Serves: 4
Prep. time: 10 minutes
Cooking time: 13 minutes
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and
discard them. Cut the spears into 1-inch pieces. Put the asparagus on a
baking sheet and toss with the oil and 1/4 teaspoon each of the salt
and pepper. Roast until tender, about 10 minutes. Meanwhile, put the
vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in
the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the
heat. Cook the penne in a large pot of boiling, salted water until just
done, about 13 minutes. Drain the pasta and toss with the butter,
vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt.
Serve with additional Parmesan.
Source: Food and Wine Quick from Scratch
LOADED TWICE-BAKED
POTATOES
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
Pierce potatoes all over with a fork. Place in the microwave and cook
at 50% power, turning once or twice, until the potatoes are soft, about
20 minutes. (Or, use the "potato setting" on your microwave and cook
according to the manufacturer's instructions.) Meanwhile, brown meat in
a large skillet over medium-high heat, stirring often, about 3 minutes.
Transfer to a large bowl. Increase heat to high, add broccoli and water
to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the
broccoli; add to the meat. Carefully cut off the top third of the
cooked potatoes; reserve the tops for another use. Scoop the insides
out into a medium bowl. Place the potato shells in a small baking dish.
Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides
and mash with a fork or potato masher. Add scallions and the potato
mixture to the broccoli and meat; stir to combine. Evenly divide the
potato mixture among the potato shells and top with the remaining 1/2
cup cheese. Microwave on high until the filling is hot and the cheese
is melted, 2 to 4 minutes. Prepare and stuff potatoes. Cover and
refrigerate for up to 2 days. Microwave and serve. Vegetarian
variation: Replace the ground beef with a soy-based substitute or omit
the beef altogether and increase the broccoli to 1 1/2 cups and the
cheese to 1 1/4 cups.
PASTA PRIMAVERA WITH
SMOKED GOUDA
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 8
Ingredients:
1 (16 ounce) package whole wheat penne pasta
2 tablespoons olive oil
2 zucchinis, diced
1 green bell pepper, diced
2 carrots, diced
1 (8 ounce) package mushrooms, sliced
3 onions, diced
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes, coarsely chopped
1 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
2 tablespoons grated Parmesan cheese
2/3 cup shredded smoked Gouda cheese
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling
boil over high heat. Once the water is boiling, stir in the penne, and
return to a boil. Cook the pasta uncovered, stirring occasionally,
until the pasta has cooked through, but is still firm to the bite,
about 11 minutes. Drain well in a colander set in the sink.
2. Heat the olive oil in a skillet over medium heat. Stir in the
zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir
until the onion has softened and turned translucent, about 5 minutes.
Add the garlic and cook for one minute more. Stir in the tomatoes,
chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to
a boil, then reduce heat to low and simmer until sauce thickens. Stir
in the pasta and cook until heated through, about 2 minutes. Top with
Parmesan and Gouda cheeses before serving.
SPAGHETTI WITH
EGGPLANT & TOMATO
SAUCE
2 pounds eggplant, diced
2 tbs salt
3 tbs olive oil
3 garlic cloves, chopped
1 pound tomatoes, peeled, seeded and chopped
2 tbs tomato paste
12 oz spaghetti
1/4 cup chopped basil
1/4 cup grated Parmesan cheese
Pepper and Salt
Put eggplant into a colander over a plate. Sprinkle with 2 tbs salt,
toss. Set aside to drain 30 min. Rinse and pat dry with paper towels.
Bring a pot of lightly salted water to a boil. Heat oil in a skillet.
Add garlic and cook until light golden. Add tomatoes and tomato paste,
cook 15 min. or until tomatoes soften and sauce is slightly thickened.
When water comes to a boil, add pasta and cook as package directs.
Heat 1/2" oil in another skillet. Add eggplant and fry until golden.
Remove to paper towels to drain. Stir eggplant into tomato sauce. When
pasta is cooked, reserve 2 tbs pasta cooking water, then drain.
Return pasta to pot. Stir in sauce, reserved water, basil and cheese.
Season with salt, pepper, if desired, then serve.
Serves 4.
EASY RICE BAKE
CASSEROLE
Total Time: 50 min
Prep 15 min
Cook 35 min
Yield: 6 servings
Level: Easy
Ingredients
2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons
of butter and cayenne until translucent. Add the spinach and cook for 3
minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and
combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese.
Bake for 30 minutes and serve piping hot.
Source: Patrick and Gina Neely
SPINACH CRAB
CASSEROLE
Ingredients:
1 (12 oz.) can crab meat, drained and flaked
16 oz. cottage cheese
2 eggs, beaten
1/2 tsp. onion salt
1/4 cup minced onion
10 oz. pkg. frozen spinach, thawed
2 cups shredded cheddar cheese
6 Tbsp. flour
salt and pepper, to taste
Directions:
Beat eggs and flour until smooth. Drain the thawed spinach. Mix
remaining ingredients into spinach. Pour into a well greased 2 quart
casserole; bake at 350 degrees F for 1 hour. Serves 4.
SPANISH STEW
Ingredients:
2 lbs. round steak, cubed
onion (optional)
4 large potatoes, cubed
4 large carrots, chopped
1 can peas, with juice
1 can corn, drained
1 large or 2 small cans tomato soup
celery salt
salt and pepper, to taste
Directions:
Brown meat. Add onion, if preferred; add water and cover. Simmer until
tender. Add potatoes and carrots. Cook until done. Add peas, corn, and
soup. Season and serve when hot.
ZUCCHINI MEXICALE
Ingredients
4 cups sliced unpeeled zucchini
3/4 cup celery, sliced
1 carrot, grated
1/2 green pepper, cut in strips
1/4 cup cooking oil
1/2 tsp. garlic salt
1/4 tsp. basil
1/2 cup taco sauce
2 tsp. prepared mustard
salt and pepper, to taste
2 or 3 tomatoes cut in wedges
Directions
Put zucchini, celery, onion, carrot and green pepper in skillet with
cooking oil. Cook 5 minutes, stirring occasionally. Add remaining
ingredients and cook 45 minutes longer.
VEGETABLE GUMBO
Makes 4 servings.
Brown rice, optional
1 pound kale or Swiss chard, stemmed, chopped
1 tsp smoked paprika
Salt and Pepper
2 stalks celery, chopped
1 small onion, chopped
3 tbs vegetable oil
10 oz pkg frozen black eyed peas
2 cups low sodium vegetable broth
1 tbs soy sauce or Worcestershire sauce
3 cloves garlic, chopped
1 green bell pepper, chopped
3 tbs flour
HEAT oil in a pot. Add flour and cook stirring until golden. Add onion,
bell pepper, celery, garlic, 3 tbs water and 1/4 tsp each salt and
pepper. Reduce heat cover and cook stirring until vegetables soften.
ADD soy sauce and paprika and cook stirring 30 seconds. Stir in broth
then cover and bring to a boil. Add greens and peas to the pot. Reduce
heat cover and simmer stirring until tender. Season with salt and
pepper. SERVE with rice, if desired.
POT ROAST WITH ROOT
VEGETABLES
Makes 8 servings.
4 pounds boneless chuck roast, trimmed
1/2 tsp salt
1/4 tsp black pepper
4 large carrots, peeled, cut into 3" lengths
4 parsnips, peeled, quartered lengthwise, cut into 3" pieces
2 ribs celery, finely chopped
1 large onion, finely chopped
2 bay leaves
1 can low sodium beef broth
1/2 cup red wine
3 tbs flour
3 tbs unsalted butter or margarine, softened
Place roast in slow cooker and sprinkle with salt and pepper. Add
carrots and next 4 ingredients around roast and pour broth and wine
over meat and vegetables. Cover and cook on low 10 hours.
Mash together flour and butter to form a paste. Transfer meat and
vegetables to a platter and keep warm. Whisk flour paste into liquid in
slow cooker, strain liquid into a saucepan. Place saucepan over heat
and bring to a boil, boil until liquid thickens. Remove bay leaves and
SERVE sauce with roast and vegetables.
BEER BATTERED GREEN
BEANS WITH
TARRAGON AIOLI
Makes 4 servings.
1 pound green beans, trimmed
2 cups vegetable oil
1 clove garlic, finely chopped
1/2 tsp Dijon mustard
2 tbs chopped tarragon
1/4 cup light mayonnaise
Salt and Pepper
2 tbs cornstarch
1/2 cup flour
2/3 cup beer
In a bowl, whisk together beer, flour, cornstarch and 1/2 tsp salt, let
rest 10 min.
In a bowl, whisk together mayonnaise, tarragon, mustard and garlic,
season with salt and pepper.
In a pot, heat oil until 375 degrees or a drop of batter sizzles
immediately and rises to the surface. Whisk batter again, add beans and
toss to coat. Working in batches and using tongs, lower beans into the
oil. Fry, turning halfway through, until golden, 3 min. Let drain on
paper towels and season with salt. SERVE with the aioli.
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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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