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A to Z Recipes
January 11, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Every time I even think of complaining about the rainy weather we’ve had, I think of some of you who have been snowed in or flooded out – or
both. I am grateful for a little rain! Even though I have certainly raised the stock value of some sinus medications, I know I am lucky. The rain and my funky sinus woes will soon leave and I’ll be none the worse for the wear.
Our Great Southeastern Escape (GSEE) is really starting to take shape. The location is
New Smyrna Beach, Florida, during the week of August 11-17, 2009. We have secured a beachfront rental (huge house with outdoor pool and sauna, and luxury amenities). We’re gathering names of those who would like to attend. Please visit the
GSEE web page for details and contact information. It is always great to meet new folks, especially those whose names you’ve seen for years. I sure hope you will join us.
The current Monthly Theme topic is Sweets for my
Sweet. We're looking for dessert recipes fit for a sweetheart. Valentine's Day is just about my fave special occasion and I try to do something special for my sweeties (my kids and grands). I'll bet you have some specialty you whip up for yours, too. Won't you share? Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
If you're looking for great recipes and something to make you think and laugh, you've come to the right place. These fine folks did all the sharing for you today:
Jim D., WA State
Patricia, Charlevoix, MI
Marsha G., Rochester, IN
Ann, FL
Johnny, LA
Treva, NC
Dorie, IL
Pat, Merritt Island, FL
Larry J., Spring Hill, TN
Mary H., Montreal, Canada
Luanne, FL
Vicki, Sarasota, FL
Linda H., Rosharon, TX
Leasa, IA
Larry Holmes, Toronto, Canada
Pat, Minden, NV
Chris M., NM
Jean, Syracuse, NY
We'll see you here again on Wednesday, God willing.
Make some changes for the New Year. Visit Amazon.com for great ways to save
and help A to Z Recipes. Click
here.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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~Shared by Jim D., WA State
We are young only once, after that we need some other excuse.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe for a Happy New Year
~Shared by Patricia, Charlevoix, MI
Take twelve fine, full-grown months; see that these are thoroughly free from old memories of bitterness, rancor and hate, cleanse them completely from every clinging spite; pick off all specks of pettiness and littleness; in short, see that these months are freed from all the past—have them fresh and clean as when they first came from the great storehouse of Time. Cut these months into thirty or thirty-one equal parts. Do not attempt to make up the whole batch at one time (so many persons spoil the entire lot this way) but prepare one day at a time.
Into each day put equal parts of faith, patience, courage, work (some people omit this ingredient and so spoil the flavor of the rest), hope, fidelity, liberality, kindness, rest (leaving this out is like leaving the oil out of the salad dressing— don’t do it), prayer, meditation, and one well-selected resolution. Put in about one teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play, and a heaping cupful of good humor.
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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FRESH HERBS
~Shared by Marsha G., Rochester, IN
Fresh-cut herbs are similar to fresh-cut flowers. Water will keep them fresher. I keep a small vase in the kitchen for bunches of fresh herbs. Trim off the ends of the stems just as you would cut flowers, put them in the vase or a small glass, then put a plastic bag over them and refrigerate them. If you change the water regularly, many herbs will keep great like that.
Fresh basil keeps better in an uncovered jar of water out on the counter. And I learned one exception for the fresh-water rule recently: Fresh dill. It hates water. The stems get slimy and the fronds wilt if you try that.
For herbs such as dill or packages of herbs that aren't cut with the stems on, you can wash them, spin them dry in a salad spinner and then wrap them in a paper towel. Tuck them in a plastic bag (leave it open to let them breath a little) and keep it in the vegetable drawer of the refrigerator.
You can dry most fresh herbs, but some don't dry all that well, particularly cilantro. The easiest way to dry herbs is to spread them on a screen and leave them out in the sun for a few days (bring them in at night). But I've also done it by just spreading herb leaves on a baking sheet and leaving it out on the counter for a day or two.
You also can bundle and hang them; which takes about a month.
But the best way to keep a supply of fresh herbs is to simply grow them yourself. Most herbs do great in small pots in a windowsill.
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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The Monthly Theme topic is: Sweets For My Sweet
As the name and cartoon imply, we are looking for
Valentine's Day dessert recipes for your sweetie. I love
Valentine's Day and preparing a nice meal
for my family which includes a sweet finish. February 14th is just around the
corner so we'll be posting these recipes just in time for Valentine's
Day. I'd love dessert recipes for every taste and lifestyle
(diabetic, for two, sugar-replacement, heart healthy, etc.) Please join in the
fun and send in your dessert recipes for this Monthly Theme topic. 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 favorite recipes in this month's theme topic of
Sweets For My Sweet. We will collect them the remainder of this month and post them on the
second Sunday of next 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.
Please use this email link to submit a recipe for theme recipes: Sweets
For My Sweet
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Sweets
For My Sweet.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for
Sweets For My Sweet has a deadline of
January 31, 2009, and will be posted on February 8, 2009.
Please use this email link to submit a recipe for theme recipes: Sweets
For My Sweet
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our January Birthday Babies:
1st Christine G. in Montreal, Canada
3rd Peggy in Odenton, Maryland
4th Doug I. on Vancouver Island, BC, Canada
4th Ethan J. in Scandia, Kansas
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
6th Jason N. in Independence, Kentucky
7th Lucy W. in Kirtland, Ohio
7th Diane in Chester, South Carolina
8th Marilyn in Stillwater, Oklahoma
8th Joyce T. in Moses Lake, Washington State
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
12th Brenda in Rialto, California
13th Jeanette P. in Edmonton, Alberta, Canada
13th Dennis in Scandia, Kansas
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
18th Judy in Warren, Michigan
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
19th Mary P. in Independence, Missouri
20th Donita Z. in Stayton, Oregon
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia
27th Angela in Texas
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
29th Heather P. in Centerville, Ohio
31st Ed T. in Caldwell, Idaho
31st Lorrel-Lee M. in Kenora, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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An Oldie......
~Shared by Ann, FL
I just want to thank all of you for your educational e-mails over the past year. I am totally screwed up now and have little chance of recovery.
I no longer open a public bathroom door without using a paper towel.
Or have lemon slices in my ice water without worrying about the bacteria on the lemon peel.
I have trouble shaking hands with someone who has been driving because the number one pastime while driving alone is picking one's nose.
Eating a little snack sends me on a guilt trip because I can only imagine how many gallons of trans fats I have consumed over the years.
I can't touch any woman's purse for fear she has placed it on the floor of a public bathroom.
I must send my special thanks to whoever sent me the one about poop in the glue on envelopes because I now have to use a wet sponge with every envelope that needs sealing.
Also, now I have to scrub the top of every can I open for the same reason.
I no longer have any savings because I gave it to a sick girl (Penny Brown) who is about to die in the hospital for the 1,387,258th time.
I no longer have any money at all, but that will change once I receive the $15,000 that Bill Gates/Microsoft and AOL are sending me for participating in their special e-mail program.
I no longer worry about my soul because I have 363,214 angels looking out for me, and St. Theresa's novena has granted my every wish.
I no longer eat KFC because their chickens are actually horrible mutant freaks with no eyes or feathers.
I won't touch margarine, as it is just one molecule away from being plastic.
I no longer use cancer-causing deodorants even though I smell like a water buffalo on a hot day.
Thanks to you, I have learned that my prayers only get answered if I forward an e-mail to seven of my friends and make a wish within five minutes.
Because of your concern I no longer drink Coca Cola because it can remove toilet stains, nor do I drink Pepsi or Dr. Pepper since the people who make these products are atheists who refuse to put 'Under God' on their cans.
I can no longer buy gasoline without taking someone along to watch the car so a serial killer won't crawl in my back seat when I'm pumping gas.
I no longer use Saran wrap in the microwave because it causes cancer.
And thanks for letting me know I can't boil a cup of water in the microwave anymore because it will blow up in my face, disfiguring me for life.
I no longer check the coin return on pay phones because I could be pricked with a needle infected with AIDS.
Neither will I go to shopping malls because someone will drug me with a perfume sample and rob me.
I no longer receive packages from UPS or Fed Ex since they are actually Al Qaeda in disguise.
I won't shop at Target since they are French and don't support our American troops or the Salvation Army.
I no longer answer the phone because someone will ask me to dial a number for which I will get a phone bill with calls to Jamaica, Uganda, Singapore, and Uzbekistan.
I no longer buy expensive cookies from Neiman Marcus since I now have their recipe.
Thanks to you, I can't use anyone's toilet but my own because a big brown African spider is lurking under the seat to cause me instant death when it bites my butt.
And thanks to your great advice, I can't ever pick up $5.00 dropped in the parking lot because it probably was placed there by a sex molester waiting underneath my car to grab my leg.
I can't do any gardening because I'm afraid I'll get bitten by the brown recluse and my hand will fall off.
If you don't send this e-mail to at least 14,000 people in the next 14 minutes, a large dove with diarrhea will land on your head at 5:00 PM tomorrow afternoon and the fleas from 1,000 camels will infest your back, causing you to grow a hairy hump. I know this will occur because it actually happened to a friend of my next door neighbor's ex-mother-in-law's second husband's cousin's beautician...
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHICKEN AND SAUSAGE GUMBO
~Shared by Johnny, LA
Serves about 8; Double recipe
2/3 cup of all-purpose flour
1/2cup cooking oil or bacon grease (not olive oil)
1 cup of chopped onion
1 cup chopped celery
1 cup chopped green or red pepper ( or both)
6- 8 cloves of garlic, minced
1/2 teaspoon ground red pepper
1/2 to 1 teaspoon Tony's Chachere's Creole seasoning Parsley, chopped, dry or fresh
6 cups of chicken both , heated (I've used a chicken soup base boullion and 6 cups of water)
16 ounces( 1 pound) of andouille or smoked sausage, quartered lengthwise and cut into 1/2 inch slices
2 bay leaves
3 whole large chicken breast, skinned and boned and cut into bite size pieces
1 small can of diced tomatoes with chiles (Mild) Worcestershire sauce
1 1/2 cups of sliced okra or one 10 ounce package frozen okra
4 cups of hot cooked rice
For roux, using a wooden spoon, in a large heavy sauce pan or dutch oven combine flour and oil til smooth. Cook over medium-heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir for about 15 minutes more till roux is dark and reddish brown. Stir in onion, celery , green/red pepper, garlic and black pepper, and ground red pepper. Cook over medium heat for about 3-5 minutes or until vegetables are crisp-tender, stirring often.
Gradually stir in hot chicken broth, andouille or smoked sausage, and bay leaves, Worcestershire sauce. Add chicken. Bring to a boil and simmer 20-30 minutes or till tender. Discard bay leaves .
Last 10 minutes add okra to cook until it's cooked.
Serve over rice.
*** if adding shrimp or crab you can leave out chicken and add shrimp or crab the last 5 minutes of the cooking time. Or leave the chicken in there too.
This can be made in a 10" dutch oven for a 4 serving recipe . I use a 12" deep dutch oven and double the recipe except for the okra.
Start with about 20- 25 coals on bottom of dutch oven to make the roux and then renew coals to cook gumbo.
For 10" use 20 coals = 7 on bottom and 13 on top
For 12" use 24 coals = 9 on bottom and 15 on top. It all depends on the weather and winds .
Source: Basic recipe is from Better Homes and Gardens, New Cookbook.
I've made some changes and added some ingredients to the recipe.
NOISEMAKER APPETIZERS
~Shared by Treva, NC
Wonton wrappers form crunchy little horns filled with a creamy mixture of canned crab and plenty of dill in these savory sensations.
24 wonton wrappers
1/4 cup butter, melted
1 teaspoon dill weed, divided
1/4 teaspoon garlic salt
1 package (8 ounces) cream cheese, softened
1 tablespoon sour cream
1/2 teaspoon lemon juice
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
Place a wonton wrapper on a work surface with one corner facing you; roll into a cone. Cut the open end with a sharp scissors until edge is even. Place a 1-in. Foil ball in opening. Place seam side down on a greased baking sheet. Repeat with remaining wonton wrappers.
Bake at 375° for 10 minutes or until golden brown. In a small bowl, combine the butter, 1/2 teaspoon dill and garlic salt. Brush over horns. Remove to a wire rack to cool completely. Remove foil balls.
In a large mixing bowl, beat cream cheese until smooth. Beat in the sour cream, lemon juice and remaining dill until blended. Fold in the crab.
Transfer to a pastry or plastic bag; cut a hole in the corner. Pipe into cooled horns.
Yield: 2 dozen.
DAD'S FAVORITE DEVILED EGGS
~Shared by Jim D., WA State
Active Time: 10 Minutes
Total Time: 20 Minutes
I can't remember a summer picnic or party without deviled eggs made with Miracle Whip salad dressing. This is one of the first "party foods" I was allowed to fix by myself. Mom would hard-boil the eggs and I would do the rest, right down to filling the eggs and decorating them with a parsley leaf. You may want to use mayonnaise, but I'm sticking to my Dad's favorite dressing.
INGREDIENTS
12 eggs
3/4 cup Miracle Whip salad dressing or mayonnaise
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Ground black pepper to taste
Fresh parsley leaves
DIRECTIONS
Place the eggs in enough cold water to cover in a large saucepan with a lid. Bring to a boil over medium-high heat. Immediately remove from heat, cover, and leave for 10 minutes. Drain off the hot water, and run the eggs under cold water until cool. Tap the eggs gently in several places to crack and then peel. (For easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.)
Slice the eggs in halve lengthwise. Carefully remove the yolks from the whites, and place the yolks in a bowl. Add the salad dressing, mustard, lemon juice, salt, and pepper. Using a fork, mix until well blended.
Refill the egg white halves with the yolk mixture, using a spoon or small spatula. Garnish with parsley leaves and chill thoroughly before serving.
FOR DEVILED EGGS RANCHERO:
In a bowl, combine the yolks with 1/2 cup mayonnaise, 1/4 up drained chunky hot salsa, 1/4 cup finely shredded Monterey Jack pepper or sharp Cheddar cheese, 2 tablespoons finely chopped fresh cilantro, and salt and ground black pepper to taste. Refill the egg whites. Garnish each with a dollop of guacamole and a sprinkling of finely minced fresh chives.
FOR DEVILED CAVIAR EGGS:
For this adult version, in a bowl, combine the yolks with 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons fresh lemon juice, 1 tablespoon finely minced fresh parsley, 2 teaspoons minced fresh chives, 1/8 teaspoon hot pepper sauce, and 2 ounces caviar. Mix until blended. Season to taste with salt and ground black pepper. Refill to the egg whites. Garnish each with a tiny dollop of sour cream and a dab of caviar. Serve with champagne.
Nutrition Information
Serves 6 - Facts Per Serving:
Calories: 269 Fat. Total: 20g Carbohydrates, Total: 9g
Cholesterol: 433mg Sodium: 498mg Protein: 13g
Fiber: 0g % Cal. from Fat: 67% Fat, Saturated: 0g
Source: Summertime Treats: Recipes and Crafts for the Whole Family
BLUE RIBBON WIENERS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
5 lb. wieners, quartered
1/4 c. Comino powder
2 onions, sliced
1 sm. jar hot peppers
3/4 c. sugar
2 tbsp. salt
1 tsp. black pepper
1 qt. white vinegar
Pack wieners, onions and pepper in a gallon jar. Heat vinegar and spices to a hard boil and pour over the wieners. Place lid on jar. Do not refrigerate. After several days, divide into several small jars.
If these wieners are refrigerated, they will keep about 2 months. In the cabinet, they keep indefinitely BUT I like them cold so I keep them in the icebox and they never last 2 months anyway as we eat them!
INDIVIDUAL BEEF HASH
~Shared by Treva, NC
1 cup cooked ground beef
1 cup cooked potatoes, chopped
1 TB minced onion
1/4 cup beef broth
6 eggs
1 tsp. salt
Ground black pepper, to taste
Combine beef, potatoes, onion, seasonings, and broth. Mix thoroughly. Fill well oiled muffin tins 2/3 full (will make around 6).
Set muffin tin in a pan of warm water. Bake in a moderate oven, 375º F., for about 30 minutes.
Remove pan from oven. Break and egg over each portion and season well. Return pan to oven for 10 minutes or until eggs are set.
CAROLINA BLACK-EYED PEA SALAD
~Submitted by Pat, Merritt Island, FL
(8 servings)
Nuts can be roasted up to 1 week ahead. Spinach and bacon up to 1 day ahead.
DRESSING:
2 Tbs each extra virgin olive oil and red wine vinegar
2 tsp Dijon mustard
1 tsp each salt and pepper
1 small garlic pod, minced (my addition)
2 cans (15 & 1/2 oz each) black eyed peas, drained and rinsed
3 tomatoes cut in chunks
1/2 C thinly sliced red onion
1 bag (10 oz) spinach, stems removed and leaves chopped
4 strips crisp bacon crumbled
1/2 C toasted pecans coarsely chopped
Whisk dressing ingredients in large bowl. Stir in peas, tomatoes and onion. Cover and refrigerate.
Just before serving add spinach; toss to mix. Sprinkle with bacon and pecans.
Source: Woman’s Day 7/13/99
TALLERENE GEORGE
~Shared by Larry J., Spring Hill, TN
Dress up an ordinary noodle recipe.
INGREDIENTS:
1 pound ground round steak
1 onion, chopped
2 tablespoons cooking oil
5 cans (8-ounces each) tomato sauce
6 ounces (3-1/2 cups) uncooked noodles
1 can (1 pound) creamed corn
1 can (6 ounces) pitted ripe olives, halved
Salt and pepper
1/2 pound Swiss cheese, grated
TO PREPARE:
Brown meat and onion in oil in Dutch oven. Add tomato sauce and noodles; cook, covered, until noodles are tender, stirring occasionally. Add corn and olives. Season with salt and pepper. Spoon into casserole, and top with grated cheese. (If deep casserole is used, make 2 layers of meat mixture and cheese.) Bake at 350 degrees for about 30 minutes, until bubbly.
SERVES: 6
Source: "Houston Junior League Cookbook"
NO BAKE BANANA DELIGHT
~Shared by Treva, NC
1 Small package vanilla or banana instant pudding mix
1 & 1/2 cup cold milk
1 can sweetened condensed milk
1 (12 oz.) tub whipped topping
1 box graham crackers
4-5 bananas
Nestle syrup- if desired for garnish
Mix milk and sweetened condensed milk together. Wisk in pudding mix. Fold in whipped topping. Begin layering a plastic 9 x 13 container beginning with graham cracker squares. Slice bananas (circles) onto graham crackers and cover with pudding mixture. Alternate in this manner ending with pudding mixture on top. If desired, drizzle Nestle syrup over individual servings.
KAHLUA CHOCOLATE CHUNK COOKIES
~Shared by Patricia, Charlevoix, MI
1 package dry chocolate chip cookie mix, 1 pound 1-1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks (recommended: Ghirardelli brand)
4 ounces walnut pieces
Preheat oven to 375 degrees.
Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough.
Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper. Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges. Transfer to wire rack to cool and serve.
ALMOST CABBAGE ROLLS
~Shared by Mary H., Montreal, Canada
I received this recipe from a good friend today, who said: "It is a very hearty winter meal and serves a lot of people. It's just like cabbage rolls, only much easier. It's nice to take to potlucks, too!"
Note from Mary later: "I did try it out tonight and it was a great
success!!! What a wonderful supper we had!"
1 pound hamburger
3/4 cup raw long grain rice (white)
1 large onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
28-ounce can tomato sauce
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon dry mustard
8 cups (1 head) coarsely chopped green cabbage
Mix hamburger, rice, onion, garlic, salt and pepper together in a bowl. Mix tomato sauce, vinegar, brown sugar and dry mustard in another bowl. In a very large casserole dish, layer one-third cabbage, half of meat mixture, next third of cabbage, next half of meat mixture and last third of cabbage. Pour tomato sauce mixture over top. DO NOT STIR. Allow to stand for 20 minutes. Cover and bake at 325 degrees F. for for two hours.
FEAST DAY COOKIES
~Shared by Treva, NC
The Pueblo Indians make these for kiva parties, Kachina or Corn Dances, weddings, the pueblo's Saint's Day, and field parties for planting or harvesting crops.
2/3 cup plus 1/4 cup granulated sugar
2/3 cup lard or vegetable shortening
1 egg
2 cups unbleached flour, sifted
4 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon aniseed
1/3 cup milk
1/2 cup piñon (pignoli), chopped
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
In a mixing bowl, cream 2/3 cup sugar and lard. Add egg and blend thoroughly. Stir in flour, baking powder, vanilla extract and aniseed, blending thoroughly. Gradually add milk until a stiff dough is formed. Mix in the piñon nuts.
Roll dough out on a lightly floured board to 1/2-inch thickness. Cut into 2-inch cookies with a cookie cutter. Sprinkle tops with mixture of the remaining sugar and cinnamon. Bake cookies on a well-greased baking sheet for about 15 minutes, or until golden. Cool on a rack.
Makes 2 dozen 2-inch cookies.
BEEF AND VEGETABLE CHOW MEIN CASSEROLE
~Shared by Luanne, FL
These flavors are surprisingly good together.
Ingredients
1 1/4 pounds ground beef
1 small onion -- finely chopped
1 (10 3/4 oz) can cream of mushroom soup -- undiluted
1 (10 3/4 oz) can chicken and rice soup -- undiluted
1 (10 oz) package frozen mixed vegetables
1 cup chopped celery
1 (3 oz) can chow mein noodles -- divided
Steps:
Cook beef and onion in large skillet until meat is browned, stirring to crumble. Drain well. Stir in remaining ingredients, reserving half of chow mein noodles. Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350 degrees F. for 30 minutes or until bubbly. Sprinkle remaining noodles over casserole before serving.
VICKI'S VERSION OF SWEET TOMATOES' CHICKEN CHILI LIME SOUP
~Shared by Vicki, Sarasota, FL
This is based on a soup we had in Orlando Christmas of 2007....
So, you
Poach 3-4 chicken breasts and shred the meat.
Use the poaching liquid, or chicken stock and add :
1/2 cup lime juice
1 small can diced green chilies
1 large can green enchilada sauce
1 roasted, peeled, chopped poblano pepper
1 chopped onion
1 can diced tomatoes w/ the liquid
1 can corn, w/ the liquid
1 can black beans, drained and rinsed
2 cans hominy, drained
Big handful of chopped cilantro
Add the shredded chicken.
Heat thru.
Serve with:
Chopped cilantro
Slice of lime
Mexican Crema if you can find it, or Sour Cream
Cornbread is good with it, and a nice green salad.
Bon Appétit!!
POTATO CASSEROLE
(slow cooker recipe)
~Shared by Treva, NC
Prep Time 10 minutes
Cook Time 5 to 6 hours (in the slow cooker)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup chopped onion
1/4 cup (1/2 stick) plus 3 tablespoons butter, melted, divided
1 teaspoon salt
2 pounds potatoes, peeled and chopped
2 cups (8 ounces) shredded Cheddar cheese
1-1/2 to 2 cups stuffing mix
Combine soup, sour cream, onion, 1/4 cup butter and salt in small bowl.
Combine potatoes and cheese in slow cooker. Pour soup mixture over potato mixture; mix well. Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter.
SAUTÉ OF CARROTS AND CHAYOTE SQUASH
~Shared by Linda H., Rosharon, TX
Makes 12 servings
3 large carrots, peeled
1 1/2 pounds (720 g) chayote squash, peeled and cut into julienne strips
butter-flavored cooking spray
2 large garlic cloves minced
4 sprigs of fresh thyme or 1/4 teaspoon crushed dried
salt (optional) and freshly ground pepper
2 tablespoons (30 ml) fresh lemon juice
Blanch carrots in boiling water for 3 minutes. Drain and refresh under running cold water. Cut carrots into thin julienne strips. Lightly spray a large nonstick skillet with cooking spray. Place over medium heat. Add the carrots, chayote, garlic, and thyme. Cook, stirring frequently, until
vegetables are crisp-tender, about 10 minutes. Season with salt (if using) and pepper to taste. Toss with lemon juice. Serve at once.
Source: Don't remember source
GREAT GREEN BEANS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Not sure where this came from but this dish is wonderful!
2-15 oz cans green beans
1 beef boullion cube
1 T Worcestershire sauce
1 t soy sauce
1 T butter
1/8 t garlic pepper seasoning (you might try lemon pepper also)
Drain the beans, reserving 1/2 of the liquid. Dissolve the boullion cube in the reserved liquid.
Place beans and beef liquid in a saucepan. Add Worcestershire, soy sauce, butter and garlic pepper to taste. Simmer gently for 15 mins.
Remove to serving bowl, including liquid. Use a slotted spoon to serve.
FRESH PINEAPPLE UPSIDE DOWN CAKE
~Shared by Treva, NC
3/4 cup butter
3/4 cup packed dark brown sugar
3/4 cup unsweetened pineapple juice
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup white sugar
3 eggs
1/2 tsp vanilla extract
1 fresh pineapple - peeled, cored and cut into rings
Preheat oven to 375 deg. Melt the butter. Pour about 1/4 cup of the butter into a heavy skillet. Place over medium heat and cook about 10 minutes or until pineapple is lightly browned. Remove pineapple to a plate. Pour any remaining butter and juice into a 9" cake pan. Mix another 1/4 cup of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside. Stir together the flour, salt, white sugar, and baking powder. Separate the eggs. Beat the whites until stiff but not dry. Beat two of the egg yolks until lemony yellow. Stir in the remaining ½ cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings. Bake at 375 deg for 30 to 35 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a
serving dish and invert so that the pineapple side is up. If any pineapple sticks to the pan, remove it with a fork and fit it back into its right place on the cake. Be sure the serving dish is large enough to catch any syrup which may have formed in the cooking.
Source: Channel 8, Volunteer TV
POACHED SALMON A LA FRANÇAISE
~Shared by Larry Holmes, Toronto, Canada
4 – 6 salmon steaks
1 tablespoon salad oil
juice 1 lemon
peel of ½ lemon, grated
6 peppercorns, crushed
1 tablespoon salt
1 small onion, quartered
hot water
3 – 6 sprigs parsley
Sauce Verde (recipe follows)
Spread the oil in a non-stick skillet. Place the salmon steaks next to one another but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and enough hot water to cover the fish. Cover and poach over low heat for 10 – 20 minutes until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on a serving platter, then completely cover the fish with the Sauce Verde. Serve with a cucumber salad.
Serve 4 to 6
SAUCE VERDE
½ cup green onion tops or chives
½ cup green pepper
¼ cup parsley
½ cup spinach, uncooked
2 tablespoons lemon juice
1 cup mayonnaise
Chop the vegetables coarsely and place in blender with lemon juice. Cover and blend until it turn into a sort of mush with small “bits of this and that” in it. Add to the mayonnaise and blend.
ALFREDO SAUCE
~Shared by Pat, Minden, NV
(Note from Maggie: Pat's hubby makes the very best chocolates... Your sweetie would L-O-V-E you for
some. See Phil's ad near the bottom of this newsletter!)
My husband made this the other night...OMG...you're gonna love it!!!
4 tablespoons butter
2 cloves garlic, minced
2 cups heavy cream
1/4 teaspoon white pepper
pinch nutmeg
1/2 cup Parmesan cheese
1 cup jack cheese, shredded
pasta
Melt butter in medium saucepan. Add garlic, cream, white pepper and nutmeg. Bring to a slow simmer, stirring often. Stir in Parmesan cheese and continue to simmer until sauce is thickened and smooth, about 8 to 10 minutes. Add jack cheese, stir until smooth. Serve over angel hair or your favorite pasta. pasta.
Makes enough to cover 4 to 6 servings.
PEANUT BUTTER SWIRL BARS
~Shared by Treva, NC
Yield: 2 dozen
1/2 cup chunky peanut butter
1/3 cup butter, softened
3/4 cup packed brown sugar
2 large eggs
2 tsp. vanilla extract
1 cup self-rising flour
2 cups (12 oz) semisweet chocolate chips
1. Preheat the oven to 350. Beat first 4 ingredients at medium speed of an electric beater until creamy. Add eggs and vanilla; beat well.
2. Add flour to butter mixture, beating well. Spread butter in an ungreased 9 x 13" pan. Sprinkle with chocolate chips. Bake at 350° for 5 minutes. Remove from oven. Run a knife through batter to swirl chocolate. Return to oven; bake 30 more minutes. Cool completely in pan on a wire rack. Cut into bars.
TOMATO & ONION SALAD
~Shared by Chris M., NM
T & T
4 Roma tomatoes, sliced thinly
1/2 sweet onion, sliced thinly
3/4 to 1 c. small cubed mozzarella
Red Wine Vinaigrette*
Mix tomatoes, onion and cheese thoroughly. Drizzle with vinaigrette, cover and refrigerate for 1 hour before serving.
*Red Wine Vinaigrette
1/4 c. olive oil
2 tbl. red wine or raspberry vinegar
1 - 2 cloves, crushed
salt & pepper to taste
Mix well and drizzle over salad.
If you want to jazz it up a bit, use red onion instead of the sweet onion and add salad shrimp. There! You have a full meal! Just serve crusty French or Italian baguettes along side! Yummy!
BUTTERNUT SQUASH GRATIN WITH ONION AND SAGE
~Shared by Jim D., WA State
Serves four to six as a side dish.
To make butternut squash easier to handle, cut off the neck, peel it, and cut it into pieces to use in this gratin. Reserve the bottom of the squash, which contains the seed cavity, for roasting.
INGREDIENTS
1 tablespoon butter; more for the gratin dish
1 tablespoon olive oil
2 large onions, chopped into 1-inch squares (about 4 cups)
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 8 cups)
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 cup plus 2 tablespoons heavy cream, heated until warm
1 cup fresh bread crumbs
1 1/2 tablespoons melted butter
DIRECTIONS
Heat the oven to 350 degrees F. Lightly coat a gratin dish with butter. In a large skillet over low heat, melt the butter with the oil. Add the onions and the sage. Cover and cook over low heat while you prepare the squash.
Put the squash in a steaming basket and set over simmering water. Cover and let steam until the squash is tender, about 10 minutes. Put the squash in the prepared dish with the garlic and 3/4 teaspoon salt. Toss gently to combine.
Continue to cook the onions, stirring frequently, until they caramelize, about 25 minutes total. Season with salt and pepper and add them to the gratin dish, mixing them with the squash. Pour the warm cream over the vegetables. Toss the breadcrumbs with the melted butter and sprinkle the crumbs evenly over the gratin. Bake until the top is browned and bubbling, about 40 minutes.
Nutrition Information
Serves four to six as a side dish. - Facts Per Serving:
Calories: 411 Fat. Total: 25g Carbohydrates, Total: 46g
Cholesterol: 74mg Sodium: 183mg Protein: 6g
Fiber: 9g % Cal. from Fat: 55% Fat, Saturated: 0g
Source: Fine Cooking - Issue No. 17
BLESSED CREAMY CARAMELS
~Shared by Treva, NC
1 cup sugar
1 cup dark corn syrup
1 cup butter
1 can sweetened condensed milk
1 teaspoon vanilla
Line square pan with foil and butter the foil. Set aside. Combine sugar, corn syrup and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring. Remove from heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238, stirring constantly. Remove from heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into squares. Wrap individually in waxed paper and twist ends.
WATERMELON-GINGER LIMEADE
~Shared by Patricia, Charlevoix, MI
4 pounds watermelon, plus more wedges for garnish
1 cup freshly squeezed lime juice (10 limes), plus wedges for garnish
1 cup Ginger Syrup (recipe follows)
Remove rind and any loose seeds from watermelon. Place flesh in a juice extractor, and process extracting 3 cups watermelon juice. Transfer juice to a large pitcher. Add remaining ingredients, and stir to combine. Fill pitcher with ice. Garnish with watermelon and lime wedges. Serves 6.
Ginger Syrup
For a more intense flavor, make this syrup a day before using, allowing the ginger to sit in the syrup, refrigerated, overnight.
2 cups sugar
1 six-inch piece fresh ginger, finely diced
Place sugar, ginger, and 2 cups water in a medium saucepan; bring to a boil. Reduce to a simmer, and cook about 1 hour, until ginger flavor is quite strong. Let cool; strain before using. Store in an airtight container, refrigerated, up to a week.
Makes 2 cups
AWESOME PASTA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (16 ounce) package fusili (spiral) pasta
3 cups cherry tomatoes, halved
1/2 pound provolone cheese, cubed
1/2 pound salami, cubed
1/4 pound sliced pepperoni, cut in half
1 large green bell pepper, cut into 1 inch pieces
1 (10 ounce) can black olives, drained
1 (4 ounce) jar pimentos, drained
1 (8 ounce) bottle Italian salad dressing
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
INCREDIBLE WATERMELON PIE
~Shared by Treva, NC
This is a traditional Greek recipe and very easy to make! Sprinkle with a little extra cinnamon before serving if desired.
Makes: 12 servings.
Prep Time: 20 Min
Cook Time: 50 Min
Ready In: 1 Hr 10 Min
1 & 1/2 cups all-purpose flour
4 cups mashed watermelon, seeds removed
1/2 cup honey
1/2 cup white sugar
1/2 teaspoon salt
1 tsp ground cinnamon
1/2 cup sesame seeds
Place flour in a dry skillet over medium heat. Cook for a few minutes, stirring occasionally, until golden. Set aside to cool. Preheat oven to 350° F (175° C). In a large bowl, stir watermelon, flour, honey, sugar, salt and cinnamon. Grease a 9 or 10" pie plate; sprinkle 1/2 the sesame seeds over bottom. Pour filling over seeds, (filling should be about 1" thick). Sprinkle remaining seeds over top. Bake for 40-50 min or until a knife inserted near center comes out clean. Allow to cool completely before slicing. Refrigerate leftovers.
Nutrition Info per Serving: Calories: 183; Total Fat: 3.4g; Cholesterol: 0mg; Sodium: 100mg; Total Carbs: 37.1g; Dietary Fiber: 1.5g; Protein: 3g
APPLE CIDER-GLAZED PORK TENDERLOIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Its small size makes pork tenderloin a good choice for buffet biscuit sandwiches. Reduce apple cider and chicken broth to a flavorful syrup to brush over the cooked pork. Serve apple chutney and coarse-grain mustard alongside the pork and Buttermilk-Chive Biscuits.
2 tablespoons dried rosemary, crushed
1 tablespoon minced peeled fresh ginger
1 tablespoon grated orange rind
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 garlic cloves, minced
3 (1-pound) pork tenderloins, trimmed
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup fat-free, less-sodium chicken broth
Combine the first 7 ingredients; rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
Combine cider, cloves, and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
Yield: 12 servings (serving size: 3 ounces)
CALORIES 183 (25% from fat); FAT 5.1g (satfat 1.5g, monofat 2.6g, polyfat 0.5g); PROTEIN 24.2g; CARBOHYDRATE 8.7g; FIBER 0.4g; CHOLESTEROL 74mg; IRON 1.6mg; SODIUM 198mg; CALCIUM 17mg
ARROZ A LA MEXICANA
~Shared by Linda H., Rosharon, TX
1 1/2 cups long grain rice
1 cup finely chopped, unpeeled tomatoes
2 tablespoons finely chopped white onion
1 clove garlic, peeled, chopped
1/4 cup vegetable oil, melted chicken fat or melted lard
3 1/2 cups light chicken broth
½ cup fresh peas or diced zucchini
Salt, to taste
Put rice in bowl and cover with very hot water. Stir and leave to soak for about 10 minutes. Drain, rinse with cold water and drain again.
Put tomatoes, onion and garlic in blender and blend until smooth. Set aside.
Heat oil in heavy pan. Give rice a final shake and stir into the fat. Fry over fairly high heat until it begins to turn a light golden color. Strain off any excess oil, stir in tomato purée and fry, scraping bottom of dish to prevent sticking, until purée has been absorbed, about 8 minutes. Stir in broth and vegetables, add salt to taste, and cook over fairly high heat, uncovered, until all broth has been absorbed and air holes appear in the surface.
Cover with lid and continue cooking over very low heat for about 5 minutes longer.
Remove from heat; set aside in a warm place for rice to absorb more moisture, about 15 minutes.
Dig gently to the bottom; test a grain of rice. If it is still damp, cook a few minutes longer. If top grains are not quite soft, sprinkle with a little hot broth, cover and cook a few minutes longer.
Before serving, turn rice over carefully from the bottom so that the flavored juices will be distributed evenly.
Source: San Antonio Express-News
DREAMY CREAM-FILLED CUPCAKES
~Shared by Treva, NC
A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
Prep: 30 min
Start To Finish: 1 hr 15 min
24 cupcakes
1 box Betty Crocker® SuperMoist® devil's food cake mix Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips
1 . Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
2 . Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3 Sprinkle chocolate chips on top of each cupcake.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes.
1 Serving: Calories 250 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g; Trans Fat 1 1/2g); Cholesterol 25mg; Sodium 200mg; Total Carbohydrate 33g (Dietary Fiber 0g; Sugars 24g); Protein 2g
Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 2 1/2 Fat Carbohydrate Choices: 2
Variation Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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EASY SALMON CAKES
~Shared by Jim D., WA State
Active Time: 15 minutes
Total Time: 45 minutes
4 servings
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance.
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 8 hours.
RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy Dill Sauce (see recipe link above)
1 lemon, cut into wedges
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
DIRECTIONS
Preheat oven to 450 degrees F.
Coat a baking sheet with cooking spray.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Nutrition Facts per Serving
Yield: 4 servings
Calories: 324 Fat. Total: 10g Carbohydrates, Total: 21g
Cholesterol: 129mg Sodium: 585mg Protein: 31g
Fiber: 7g % Cal. from Fat: 28% Fat, Saturated: 1g
Creamy Dill Sauce
Total Time: 10 minutes
Yield: about 1/2 cup
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
1/4 cup reduced-fat mayonnaise
1/4 cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste
DIRECTIONS
Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Nutrition Facts per Serving
Yield: about 1/2 cup
Calories: 28 Fat. Total: 2g Carbohydrates, Total: 2g
Cholesterol: 2mg Sodium: 50mg Protein: 0g
Fiber: 0g % Cal. from Fat: 64% Fat, Saturated: 0g
Source: EatingWell Magazine
SLIMMED-DOWN SLOPPY JOES
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 pound 95% lean ground beef or turkey
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 packet (about 1.3 ounces) Sloppy Joe seasoning mix
- 6 ounces tomato paste
- 1-1/4 cups water
- 6 light wheat or multigrain burger buns
DIRECTIONS
Place the ground meat in a large nonstick skillet. Cook over medium heat, stirring to crumble until the meat is no longer pink. Drain off and discard any fat. Add the onion and pepper, cover, and cook for about 5 minutes, until the vegetables are tender.
Add the Sloppy Joe mix, tomato paste, and water, and bring the mixture to a boil, stirring frequently. Reduce the heat to low, cover, and simmer with the lid ajar, for about 10 minutes, stirring occasionally, until the mixture is thick. Spoon the mixture over the buns and serve hot.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 237, Carbohydrate: 32 g, Cholesterol: 40 mg, Fat: 4.1 g,
Fiber: 6 g, Protein: 20 g, Sodium: 689 mg, Calcium: 40 mg
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
LOW-FAT SPAGHETTI CARBONARA
~Shared by Maggie, TX
Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup parmesan cheese, grated
salt
freshly ground pepper
1. Prepare pasta according to package directions.
2. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.
3. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half.
4. Pour mixture into a large serving bowl and let it cool for 5 minutes.
5. Stir in the egg substitute and the parsley.
6. When pasta is done, drain it well and add it immediately to the bacon mixture.
7. Add Parmesan cheese and toss quickly.
8. Season with salt and freshly ground pepper and serve.
Based on individual serving.
Calories: 422
Total Fat: 9 g
Carbohydrates: 58 g
Protein: 21 g
Source: iVillage
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MISO SOUP WITH TOFU AND SCALLIONS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Notes: This is the easiest soup ever, and the resulting flavors are both delicate and delicious. It makes a wonderful first course when entertaining. For an Asia-inspired dinner, prepare this a day ahead, refrigerate it, then warm it up when guests arrive.
INGREDIENTS
- 1/3 cup plus 1 tablespoon miso (yellow or red)
- 9 cups water
- 1/2 pound extra-firm tofu, cut into 1/4-inch cubes
- 4 whole scallions, thinly sliced
DIRECTIONS
In the crock of a slow cooker, mix together the miso and water. Add the tofu cubes. Cover and cook on LOW for 4 hours.
Before serving, stir in the scallion pieces. This soup separates quickly; just stir it again before serving.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 91, Protein: 8 g, Carbohydrate: 6 g,
Fat: 4 g, Cholesterol: 0 mg, Sodium: 615 mg
Diabetic Exchanges: 1 Lean Meat, 1 Vegetable
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
SEARED CAJUN CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound chicken tenders or 1 pound boneless skinless chicken breast cut into 8 equal pieces and pounded 1/2-inch thick
- 1 tablespoon Cajun seasoning
- 1 tablespoon extra virgin olive oil
- 1/2 cup chicken broth
- 2 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley, finely crumbled
DIRECTIONS
Rinse the chicken and pat dry with paper towels. Rub some of the Cajun seasoning over both sides of the chicken pieces.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned.
Cover the skillet and reduce the heat to medium. Cook for about 3 minutes, turning once, until the chicken is thoroughly cooked. Remove the chicken from the skillet and set aside to keep warm.
Add the broth to the skillet and cook over medium-high heat for several minutes or until reduced to about 3 tablespoons in volume.
To serve, divide the chicken among 4 serving plates, drizzle with some of the sauce and top with a sprinkling of parsley. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 160, Carbohydrate: 1 g, Cholesterol: 66 mg, Fat: 4.9 g,
Fiber: 0.2 g, Protein: 26 g, Sodium: 470 mg, Calcium: 15 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
ROAST CHICKEN WITH CORN BREAD STUFFING
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 roasting chicken (about 3 pounds)
- Vegetable cooking spray
- 1-1/2 teaspoons dried rosemary leaves, divided
- 1-1/2 cups thinly sliced celery
- 3/4 cup chopped onion
- 1/4 cup coarsely chopped pecans, optional
- 3/4 teaspoon dried sage leaves
- 1/4 teaspoon dried thyme leaves
- 3 cups corn bread stuffing mix
- 1-1/2 cups reduced-sodium chicken broth
- Salt and pepper, to taste
- 2 egg whites or 1/4 cup no-cholesterol real egg product
DIRECTIONS
Spray chicken with cooking spray; sprinkle with 1 teaspoon rosemary. Roast chicken on rack in roasting pan at 375 degrees F. until meat thermometer inserted in thickest part of thigh, away from bone, registers 170 degrees (chicken leg will move freely and juices will run clear), about 1-1/2 hours. Let chicken stand 10 minutes before carving.
While chicken is cooking, spray medium skillet with cooking spray; heat over medium heat until hot. Saute celery, onion, and pecans until vegetables are tender, 3 to 5 minutes. Stir in sage, thyme, and remaining 1/2 teaspoon rosemary; cook over medium heat 1 to 2 minutes.
Add vegetable mixture to stuffing mix in large bowl; add chicken broth and toss. Season to taste with salt and pepper. Mix in egg whites. Spoon stuffing into greased 2-quart casserole. Bake, covered, in oven with chicken during last 30 to 45 minutes roasting time.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 258, Fat: 6.1 g, Saturated Fat: 1.6 g, Cholesterol: 57.9 g,
Sodium: 548 mg, Protein: 24.4 g, Carbohydrate: 25.3 g
Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Bread/Starch, 2-1/2 Meat
Source: "1,001 Delicious Recipes for People with Diabetes"
BROILED ASPARAGUS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound fresh asparagus spears
- Olive oil cooking spray
or 2 to 3 teaspoons extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon dried thyme or fines herbes
DIRECTIONS
Rinse the asparagus with cool water and shake off the excess water. Snap off the tough stem ends.
Coat a large baking sheet with nonstick cooking spray and spread the asparagus spears in an even layer over the sheet.
Spray the asparagus spears lightly with the cooking spray or drizzle with the olive oil. Sprinkle with the salt, pepper, and herbs and shake the pan to distribute the seasonings. broil for about 8 minutes, shaking the pan every 3 minutes, or until the spears are tender and lightly browned.
Serve hot, topping each serving with a sprinkling of Parmesan cheese or a squeeze of lemon juice if desired.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 32, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 0.2 g,
Fiber: 2.4 g, Protein: 2 g, Sodium: 91 mg, Calcium: 25 mg
Diabetic Exchanges: 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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EASIEST SPICY COD
~Shared by Mary S., Nashville, TN
1 to 1-1/2 pounds cod fillets
2 cups salsa
2 tablespoons chopped fresh parsley
salt and pepper to taste
Preheat oven to 350 degrees F. Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper. Bake in preheated oven for 30 minutes. Serve warm over rice.
Yields 2 to 3 servings.
POTATOES AND PORK PROVENCAL
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
2 medium potatoes, cut into 3/4 inch cubes & microwaved 6 to 10 minutes until tender
1 Tbsp. vegetable oil
1 lb. lean pork cut into thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 Tbsp. Dijon-style mustard
While potatoes cook, heat oil in a large skillet over high heat.
Add pork and toss until opaque.
Drain. Add potatoes and tomatoes; saute and toss 3 minutes.
Add marmalade and mustard; toss until marmalade is melted.
Season with salt and pepper.
SHRIMP MACARONI & CHEESE
~Shared by Maggie, TX
From Taste of Home Cooking for 2, Mac and Cheese goes upscale in this deliciously cheesy variation by Michael Cohen of Los Angeles, California. "The shrimp gives a unique twist to this popular standard," he says.
INGREDIENTS
1 cup uncooked elbow macaroni
1 egg
1/4 cup half-and-half cream
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 pound uncooked medium shrimp, peeled, deveined and chopped
3/4 cup chopped fresh spinach
DIRECTIONS
Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat. Stir in shrimp and spinach.
Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink and cheese is melted. Yield: 3 servings.
Serves 3
NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 371 calories, 21 g fat (12 g saturated fat), 175 mg cholesterol, 671 mg sodium, 21 g carbohydrate, 1 g fiber, 25 g protein.
Source: Taste of Home Cooking for 2
CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS
~Shared by Mary S., Nashville, TN
1 pound asparagus
4 tablespoons unsalted butter
3 shallots, minced
salt to taste
freshly ground black pepper to taste
1 cup heavy cream
1 cup chicken stock
2 cups chopped spinach, firmly packed
4 ounces fresh sea or bay scallops
Snap off the tough stem ends from the asparagus spears and discard. Cut the tips off 4 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. Bring a large pot two-thirds full of generously salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes. Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking. When the asparagus is cool, drain and set aside. In a heavy soup pot over medium heat, melt 3 tablespoons of the butter. When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more. Transfer the soup to a blender and puree until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
Season the scallops with salt and pepper. In a small sauté pan over medium-high heat, melt the remaining 1 tablespoon butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side. Divide the scallops among 2 warmed soup bowls. Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
Serves 2.
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CRAB & BACON DIP
2/3 cup sour cream
Grated zest and juice of 1 lemon
3/4 pound sliced bacon, cut crosswise into narrow strips
4 cloves garlic
1 red onion, finely chopped
1 pound fresh-cooked crabmeat, picked over for shell fragments and cartilage
Assorted crackers and toasted pumpernickel rounds and baguette slices for serving
1/2 cup good-quality mayonnaise such as Hellmann's or Best Foods
Salt and freshly ground black pepper
Directions:
1. In a large skillet, fry the bacon over medium heat for 7 to 10 minutes, or until browned and crisp. With a slotted spoon, transfer the bacon to a large bowl and drain off half of the fat from the pan. Add the onion and garlic to the pan and saute over medium heat for 4 to 5 minutes, or until soft. Remove from the heat and stir in the lemon zest and juice. Transfer to the bowl with the bacon and let cool to room temperature.
2. Add the crabmeat, mayonnaise, and sour cream to the cooled bacon mixture and mix gently with a rubber spatula to combine thoroughly. Season with salt and pepper. Spoon into a serving dish, cover, and refrigerate for 1 hour before serving.
3. Serve the dip with the crackers and breads.
Nutrition Facts
Serves 8; Per 1 serving:
Total Calories: 461 Carbohydrates: 5.59 g
Total Fat: 42.71 g Protein: 13.69 g
Sat Fat: 12.84 g Fiber: 0.44 g
Cholesterol: 77 mg Sodium: 919 mg
Source: Great Gatherings by The Macy's Culinary Council
ARTICHOKE SALAD
This salad must be prepared ahead of time.
8 oz. pkg. chicken-flavored rice
2 (6 oz.) jars marinated artichokes, drained and cut in pieces
1 Tbs. onion, finely chopped
3 rings green pepper, finely chopped
15 stuffed green olives, sliced
3/4 tsp. curry powder
1/3 cup mayonnaise
Cook rice according to package directions, leaving out butter. Cool completely. Drain artichokes and save liquid. Add onion, pepper, and olives to cooled rice. Mix one half of artichoke liquid with curry powder and mayonnaise. Add artichokes to rice mixture; pour marinade mixture over all and refrigerate overnight.
Yield: 8-10 servings.
Note: This is attractive served in a glass bowl or platter on a bed of lettuce.
Source: Market to Market, Best of the Best from North Carolina
CHICKEN CASTELLINA
This is an Olive Garden recipe that will make you come back for more.
Prep Time: 25 minutes
Cook Time: 25 minutes
Serving Size: 8
Ingredients
Sauce
1/2 cup pancetta (or bacon), diced
12 Tbsp butter, cubed
2 tsp garlic, chopped
1/2 cup sun-dried tomatoes, diced
3 cups heavy cream
3 cups milk
2 oz cornstarch
½ cup Parmesan cheese, grated
1 cup smoked Gouda cheese, chopped
1/2 tsp salt
2 Tbsp fresh rosemary, chopped
2 8.5-oz cans sliced artichokes, drained
1/2 tsp pepper
1/2 cup mushrooms, sliced
3 lbs pasta of choice, cooked according to package directions
Chicken
3 lbs skinless/boneless chicken breasts, cut in 1 – 1 1/2” pieces
1 1/2 cups flour
1 tsp salt
1/2 tsp pepper
6 Tbsp olive oil
1/2 cup white wine
Fresh parsley, chopped (for garnish)
Procedures
Sauce
SAUTÉ pancetta (or bacon) in a 3-qt sauce pan or large pot, over medium/high heat until crisp and golden brown. Reduce heat, add butter and allow it to melt. Add garlic and sun-dried tomatoes. Sauté for approximately one minute, stirring frequently (do not brown).
WHISK in cream, milk and cornstarch. Raise heat to medium/high. Whisk in Parmesan and Gouda cheeses. Once cheese melts, add remaining ingredients and bring to a boil, stirring continuously.
REMOVE from heat and let stand uncovered.
Chicken
MIX flour with salt and pepper. Coat chicken in seasoned flour, shaking off excess flour.
HEAT olive oil in large sauté pan. Add chicken in a single layer and cook until golden brown on both sides (approximately 7 minutes total). Juices should run clear.
ADD wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated. Add sauce and bring to a boil on medium/high heat.
TRANSFER drained, cooked pasta to large platter. Evenly distribute chicken and sauce over pasta.
GARNISH with chopped parsley and serve.
CREAMED TUNA ON BISCUITS
1 can cream of celery soup
1/2 cup milk
1 (7 oz.) can Tuna, drained & flaked
1 cup cooked peas
1 Tbsp. chopped pimiento
4 hot split biscuits or buttered toast
Mix all ingredients. Heat and serve over biscuits or toast. Good 'n nourishing for a quick supper.
PINEAPPLE SOUR CREAM PIE
¾ cup sugar
1 cup crushed pineapple
2 tablespoons lemon juice
1/8 teaspoon salt
¼ cup flour
1 cup sour cream
2 egg yolks
¼ cup sugar (add to meringue)
1/8 teaspoon cream of tartar
2 egg whites
Combine ¾ cup sugar and the flour in the top of double boiler. Add pineapple, sour cream, lemon juice, and salt. Cook over direct heat stirring constantly until mixture thickens. Then place over boiling water. Beat egg yolks slightly. Stir in little of hot mixture and pour back into double boiler. Cook and stir for just 2 minutes longer. Remove from heat and cool. Beat egg whites with cream of tartar and ¼ cup sugar until soft peaks stand. Put on pie and brown.
Source: Stella Parton’s Country Cookin’ by Stella Parton (Dolly’s sister)
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
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Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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