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A to Z Recipes
January 18, 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. I hope this finds you warm. If so, then you probably have that heater cranked up to stay that way. We had a few back-to-back cold fronts move in which kept us chilly for a week. I think we were spared the rain because they were so close together, but we're due for the wet stuff this weekend. That's ok... you guys keep sending me pictures of your house, car, etc. which
make me very grateful to be here in Texas.
If you've been a reader for even a short time, you will have seen the name of my special friend here.
Larry Holmes in Toronto, Canada, has been like a patriarch of this publication, in every sense of the word. He has written issues, shared a steady flow of wonderful recipes, and supported me for many, many years. My sweet Canadian friend is having a birthday tomorrow and I'd like to wish him the very best one yet. He is one of a few octogenarians here at a2z, and certainly one of my favorite. Larry, I am thinking of you today and sending hugs your way. I know others who read a2z also wish you the best. I can't say it often enough:
I don't deserve you...
Our Great Southeastern Escape (GSEE) is going to warm things up for us. The location is New Smyrna Beach, Florida, during the week of August 11-17, 2009. 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. I sure hope you join in the fun by sharing a dessert recipe with the a2z family this month. Sharing is what we're all about. 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.
As a treat, in the Publisher's Choice, I share a dozen recipes or so and some other goodies especially for our
birthday baby, Larry. There's also so much more to make you want to cook, think and laugh. Look at who else did the sharing for you today:
Jim D., WA State
Deann, Knox, IN
Lucy Wellhausen, Kirtland, OH
Johnny, LA
Linda H., Rosharon, TX
Treva, NC
Jessica, Corfu, Greece
Dorie, IL
Ann, Mims, FL
Mary S., Nashville, TN
Pat, Merritt Island, FL
Patricia, Charlevoix, MI
Luanne, FL
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Chris M., NM
Larry J., Spring Hill, TN
Leasa, IA
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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By the time a man is wise enough to watch his step, he's too old to go anywhere.
-- Billy Crystal
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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A GREAT RECIPE...
~Shared by Jim D., WA State
1. Take a 10-30 minute walk every day. And while you walk, smile. It is the ultimate anti-depressant.
2. Sit in silence for at least 10 minutes each day. Talk to God about what is going on in your life.
3. When you wake up in the morning complete the following statement, 'My purpose is to__________ today. I am thankful for______________'
4. Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.
5. Drink green tea and plenty of water. Eat blueberries, wild Alaskan salmon, broccoli, almonds & walnuts.
6. Try to make at least three people smile each day.
7. Don't waste your precious energy on gossip, issues of the past, negative thoughts or things you cannot control. Instead invest your energy in the positive present moment.
8. Eat breakfast like a king, lunch like a prince and dinner like a college kid with a maxed out charge card.
9. Life isn't fair, but it's still good.
10. Life is too short to waste time hating anyone.
11. Don't take yourself so seriously.
12. You are not so important that you have to win every argument. Agree to disagree.
13. Make peace with your past so it won't spoil the present.
14. Don't compare your life to others. You have no idea what their journey is all about.
15. No one is in charge of your happiness except you.
16. Frame every so-called disaster with these words: 'In five years, will this matter?'
17. Forgive everyone for everything.
18. What other people think of you is none of your business.
19. GOD heals everything - but you have to ask Him.
20. However good or bad a situation is, it will change.
21. Your job won't take care of you when you are sick. Your friends will. Stay in touch!!!
22. Envy is a waste of time. You already have all you need.
23. Each night before you go to bed complete the following statements: I am thankful for__________. Today I accomplished_________.
24. Remember that you are too blessed to be stressed.
25. When you are feeling down, start listing your many blessings. You'll be smiling before you know it.
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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Birthday Calculator
~Shared by Deann, Knox, IN
It tells you how many hours and how many seconds you have been alive on this earth and when you were probably conceived. How cool is that?
After you've finished reading the info, click again, and see what the moon looked like the
night you were born. This is neat.
Birthday Calculator
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 Toronto, 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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With Age Comes Wisdom...
~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
A guy is 81 years old and loves to fish. He was sitting in his boat the other day when he heard a voice say, "Pick me up."
He looked around and couldn't see any one. He thought he was dreaming when he heard the voice say again, "Pick me up."
He looked in the water and there, floating on the top, was a frog.
The man said, "Are you talking to me?"
The frog said, "Yes, I'm talking to you. Pick me up.
Then, kiss me and I'll turn into the most beautiful woman you have ever seen. I'll then give you more pleasure that you ever could have dreamed of."
The man looked at the frog for a short time, reached over, picked it up carefully, and placed it in his front breast pocket.
Then the frog said, "What, are you nuts? Didn't you hear what I said? I said kiss me and I will l give you pleasures like you have never had."
He opened his pocket, looked at the frog and said,
"Nah, at my age I'd rather have a talking frog."
An Octogenarian, who was an avid golfer, moved to a new town and joined the local Country Club.
He went to the Club for the first time to play, but he was told there wasn't anyone with whom he could play because they were already out on the course. He repeated several times that he really wanted to play.
Finally, the Assistant Pro said he would play with him and asked how many strokes he wanted for a bet. The 80 year old said, "I really don't need any strokes, because I have been playing quite well. The only real problem I have is getting out of sand traps."
And he did play well. Coming to the par four 18th they were all even. The pro had a nice drive and was able to get on the green and 2-putt for a par. The old man had a nice drive, but his approach shot landed in a sand trap next to the green. Playing from the bunker, he hit a high ball which landed on the green and rolled into the hole! Birdie, match and all the money!
The Pro walked over to the sand trap where his opponent was still standing in the trap. He said, " Nice shot, but I thought you said you have a problem getting out of sand traps?"
Replied the Octogenarian, "I do. Please give me a hand."
You Know You Are Getting Older When . . .
You and your teeth don't sleep together.
Your try to straighten out the wrinkles in your socks and discover you aren't wearing any.
At the breakfast table you hear snap, crackle, pop and you're not eating cereal.
Your back goes out, but you stay home.
When you wake up looking like your driver's license picture.
It takes two tries to get up from the couch.
When your idea of a night out is sitting on the patio.
When happy hour is a nap.
When you're on vacation, and your ENERGY runs out before your money does.
When you say something to your kids that your mother said to you, and you always hated it.
When all you want for your birthday is to not be reminded of your age.
When you step off a curb and look down one more time to make sure the street is still there.
Your idea of weight lifting is standing up.
It takes longer to rest than it did to get tired.
Your memory is shorter and your complaining lasts longer.
Your address book has mostly names that start with Dr.
You sit in a rocking chair and can't get it going.
The pharmacist has become your new best friend.
Getting "lucky" means you found your car in the parking lot.
The twinkle in your eye is merely a reflection from the sun on your bifocals.
It takes twice as long - to look half as good.
Everything hurts, and what doesn't hurt - doesn't work.
You look for your glasses for half an hour, and they were on your head the whole time.
You sink your teeth into a steak - and they stay there.
You give up all your bad habits and still don't feel good.
You have more patience, but it is actually that you just don't care anymore.
You finally get your head together and your body starts falling apart.
You wonder how you could be over the hill when you don't even remember being on top of it
God grant me the senility to forget the people I never liked anyway, the good fortune to run into the ones that I do, and the eyesight to tell the difference. Now that I'm older, here's what I've discovered:
I started out with nothing and I still have most of it.
My wild oats have turned into prunes and All Bran.
I finally got my head together; now my body is falling apart.
Funny, I don't remember being absent minded...
All reports are in; life is now officially unfair.
If all is not lost, where is it?
It is easier to get older than it is to get wiser.
Some days you're the dog; some days you're the hydrant.
I wish the buck stopped here; I sure could use a few...
Kids in the back seat cause accidents.
Accidents in the back seat cause...kids.
It's hard to make a comeback when you haven't been anywhere.
Only time the world beats a path to your door is when you're in the bathroom.
If God wanted me to touch my toes, he would have put them on my knees.
When I'm finally holding all the cards, why does everyone decide play Chess ?
It's not hard to meet expenses...they're everywhere.
The only difference between a rut and a grave is the depth.
These days, I spend a lot of time thinking about the hereafter. I go somewhere to get something and then wonder what I'm here after!
More Humorous Insight on Life ...
Once over the hill, you pick up speed.
I love cooking with wine. Sometimes I even put it in the food.
If it weren't for STRESS I'd have no energy at all.
Whatever hits the fan will not be evenly distributed.
I know God won't give me more than I can handle. I just wish He didn't trust me so much.
Dogs have owners. Cats have staff.
If the shoe fits .... buy it in every color.
If you're too open minded, your brains will fall out.
If you look like your passport picture, you probably need the trip.
Bills travel through the mail at twice the speed of checks.
Some days are a total waste of makeup.
Men are from earth. Women are from earth. Deal with it.
A balanced diet is a cookie in each hand.
Middle age is when broadness of the mind and narrowness of the waist change places.
Opportunities always look bigger going than coming.
Junk is something you've kept for years and throw away three weeks before you need it.
Experience is a wonderful thing. It enables you to recognize a mistake when you make it again.
By the time you can make ends meet, they move the ends.
Learn from the mistakes of others. You can't live long enough to make them all yourself.
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:
FIRECRACKER CORN STICKS
~Shared by Johnny, LA
2 c self-rising cornmeal
2 tsp sugar
1 1/2 - 2 tsp crushed red pepper
1 egg, beaten
1/4 c butter, melted
1 c milk
1/4 c buttermilk
Combine dry ingredients and mix well. Add remaining ingredients and stir until batter is smooth.
Place 2 well-greased cast-iron corn stick pan in a 450F oven for 5 minutes or until very hot. Remove the pans from the oven and spoon batter into the pan. Bake at 450 for 12-15 minutes or until lightly browned.
Yield: 14 bread sticks.
Source: Southern Living Annual Recipes (1985)
MEXICALI NAPOLEONS
~Shared by Linda H., Rosharon, TX
Bake Time: 15 minutes
Serves: 6
Ingredients:
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 can (about 16 oz.) refried beans
1/2 cup shredded Cheddar cheese
3 tbsp. drained canned chopped green chiles
1/2 cup sour cream
1/4 cup chopped tomato
2 green onions , sliced
1 tbsp. chopped fresh cilantro
Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2" apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.
HEAT beans. Split pastries into 2 layers, making 12 layers in all. Spread beans on 6 bottom layers. Top with cheese, chiles and top layers. Spread top layers with sour cream. Sprinkle with tomatoes, green onions and cilantro.
POTATO FUDGE CAKE
~Shared by Treva, NC
2 cups sugar
1 tsp. salt
2 cups flour
1 cup milk
1 cup mashed potatoes
2/3 cup cocoa
3 tsp. baking powder
2/3 cup butter
4 eggs, separated
1 cup chopped nuts
Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees until firm.
POACHED PEARS WITH RED WINE AND GINGER SAUCE
~Shared by Jessica, Corfu, Greece
4 hard pears
300ml/10fl oz red wine
25g/1oz caster sugar
1 whole cinnamon stick
1 tsp arrowroot
1 piece stem ginger in syrup, very finely chopped
1 tbsp stem ginger syrup
Peel the pears, but leave the stalks intact. Slice a thin disc from the base of each pear, if necessary, to make it sit upright. Place the pears on their sides in a saucepan. Pour in the red wine, sprinkle over the sugar and add the cinnamon stick. Bring up to simmering point, cover the pan and simmer very slowly for about one hour, turning now and again so that the pears cook evenly in the wine. When the pears are cooked, transfer to a bowl to cool, leaving the poaching liquid in the pan. Remove the cinnamon stick. Mix the arrowroot with a little water until it forms a smooth paste. Add this to the liquid in the pan over direct heat. Bring the syrup just up to simmering point so that it thickens slightly and becomes translucent. Take the pan off the heat and stir in the chopped stem ginger and ginger syrup to taste. Leave to cool. Spoon the sauce over the pears, basting them well. Cover and chill thoroughly. Serve the pears in individual dishes with the sauce spooned over.
Cooking time 1 to 2 hours - Preparation time less than 30 mins.
Serves 4
Source: The Vegetarian Society
PHILLY 3-STEP CHOCOLATE LOVER'S CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 (8 oz) pkg. Philly Cream Cheese, softened
1/2 C. sugar
1/2 t. vanilla
2 eggs
4 squares Bakers Semi Sweet Chocolate melted
Mix all of the above then pour into a chocolate flavored graham cracker crust (9"). Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate at least 3 hours.
COPYCAT LAWRY'S TACO SEASONING
~Shared by Treva, NC
Feel free to add a little more Cayenne for some extra kick!
1 & 1/4 Teaspoon Chili powder
1 Teaspoon Paprika
1 Teaspoon Salt
3/4 Teaspoon minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
1 Tablespoon Flour
Combine all of these dry ingredients in a small bowl. Store in an air tight container.
To prepare the meat filling for tacos preheat a large skillet. Brown 1 pound ground beef; drain the fat. Add your Taco Seasoning that you prepared previously and 2/3 cup water to the beef; mix thoroughly. Bring to a boil, then reduce heat to low and cook, uncovered, about 10 minutes, stirring occasionally.
Serve taco filling with warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato or fresh salsa.
This recipe makes enough meat filling for 12 tacos.
FRENCH ONION SOUP
~Shared by Ann, Mims, FL
Serves 6
A bowl of fragrant and flavorful French onion soup topped with a cheese toast is nothing short of bliss on a cold afternoon. Beef broth adds a rich depth to the soup but vegetable broth can be substituted to make the dish vegetarian.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
2 large onions, halved, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 cup dry white wine
6 cups beef or vegetable broth
3 tablespoons dry sherry
1 small baguette, cut into 2-inch thick slices (you should have 6 slices)
1-1/2 cups grated Gruyere cheese
Directions:
1. Place butter and olive oil in a large saucepan over medium heat. When butter has melted, add onions and cook, covered, for 15 to 20 minutes, stirring occasionally. Add garlic and cook, stirring, for 1 minute. Season with salt and pepper.
2. Sprinkle flour over onions and stir to combine. Add wine to deglaze pan, using a wooden spoon or spatula to scrape up any browned bits. Add stock and bring to a boil. Add sherry and reduce heat to medium-low and simmer for 30 to 35 minutes.
3. Meanwhile, preheat broiler. Place baguette slices on a baking sheet and toast. Flip slices over and sprinkle with cheese. Broil until cheese melts. Place cheese toasts in the bottom of 6 warmed bowls. Ladle soup over and serve.
Source: SheKnows.com
MEXICAN BANANA BAKE
~Shared by Jim D., WA State
1 3 oz. Package cream cheese, softened
1/4 c. Packed brown sugar
1/4 c. Rum
3 tbsp. Half and half
1/8 tsp. Ground cinnamon
5 medium bananas
1 tbsp. Butter or margarine
Place cream cheese, sugar, rum, half-and-half, and cinnamon in Blender container. Cover and blend on high speed until smooth, 30 seconds. Slice half the bananas into ungreased 1 quart Casserole. Dot with butter; spread with half the cheese Mixture. Slice the remaining bananas into casserole; spread With remaining cheese mixture. Bake uncovered in 325 F oven Until hot and bubbly, 20 - 25 minutes.
HONEY-MUSTARD VEGGIE DIP
~Shared by Treva, NC
1/4 cup Honey
1/2 cup light mayonnaise
1/4 cup spicy brown mustard
coarse salt and ground pepper
cucumber, sliced
bell peppers, red, green and yellow, sliced
baby carrots
cherry tomatoes
florets of cauliflower and broccoli
celery, cut into sticks
In a small bowl, stir together Sue Bee Honey, mayonnaise and mustard; season with salt and pepper. Serve dip with cucumber, bell peppers, carrots, cherry tomatoes, cauliflower, broccoli and celery.
CHICKEN BREASTS WITH SUN-DRIED TOMATO SAUCE
~Shared by Mary S., Nashville, TN
1/4 cup coarsely chopped sun-dried tomatoes (not oil-packed)
1/2 cup chicken broth
4 skinless boneless chicken breast halves (about 1 pound)
1/2 cup sliced mushrooms (1 1/2 ounces)
2 tablespoons chopped green onions (2 medium)
2 cloves garlic -- finely chopped
2 tablespoons dry red wine
OR
2 tablespoons apple juice
1 teaspoon vegetable oil
1/2 cup skim milk
2 teaspoons cornstarch
2 teaspoons chopped fresh basil
OR
1/2 teaspoon dried basil leaves
3 cups hot cooked fettuccine
Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook mushrooms, green onions and garlic in wine in 10-inch nonstick skillet over medium heat about 3 minutes, stirring occasionally, until mushrooms are tender; remove mixture from skillet.
Add oil to skillet. Cook chicken in oil over medium heat until brown on both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture, heat through. Serve over chicken and fettuccine.
Serves 4.
CORNMEAL PIE
~Shared by Pat, Merritt Island, FL
Serves 6-8
1 1/2 C cornmeal 12 oz cottage cheese
4 eggs, lightly beaten
6 - 8 scallions, white and green parts, chopped
1/2 C kalamata olives, coarsely chopped (opt)
4 Tbs melted butter or olive oil
1/2 tsp dried thyme Salt and pepper to taste
4 oz crumbled feta cheese
Stir together all ingredients except the feta cheese and scrape into a buttered 9” pie dish. Spread evenly and top with the feta. Bake in a preheated 400F oven for about 45 minutes, until set and golden brown. Serve warm or at room temperature, cut into wedges.
CROCK POT GRANNY'S ITALIAN DINNER
~Shared by Treva, NC
4 chicken breasts, cut in half
1 pkg sweet Italian sausage, cut in half
1 Lg. (16 oz) container fresh mushrooms, cut in half
2 Lg. onions, sliced thickly
2 Lg. green peppers, sliced thickly
1 Lg. (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 Tablespoon Italian seasoning
Salt & Pepper (as much as you like)
Mix all ingredients together in crockpot; cook 6-8 hours on low.
Serve over pasta with lots of shredded cheddar cheese.
KIWI-HONEYDEW LIMEADE
~Shared by Patricia, Charlevoix, MI
1 two-pound honeydew melon, peeled and seeded
3 kiwis, peeled
3/4 cup freshly squeezed lime juice (about 8 limes)
1 cup Simple Syrup (recipe follows)
Place honeydew melon in a juice extractor; process, extracting 1 3/4 cups juice.
Place kiwis in a food processor; process, yielding 11/2 cups puree.
Transfer melon juice and kiwi puree to a large pitcher. Add lime juice, simple syrup, and 11/2 cups cold water. Stir until combined. Pour over ice, and serve. Serves 6.
Simple Syrup
1 cup sugar
1 cup water
Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely.
Makes about 1 cup
EASY CRUNCHY BACON COLE SLAW
~Shared by Luanne, FL
This is very tasty and a refreshing change.
3/4 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing ( I use Dukes )
1 Tbsp. sugar
1 Tbsp rice wine vinegar ( OPT )
1 pkg. (8 oz.) coleslaw blend
1/2 cup chopped peanuts
4 slices OSCAR MAYER Bacon crisply cooked crumbled
Directions:
MIX dressing and sugar in large bowl.
ADD remaining ingredients; mix lightly. Refrigerate till needed.
BOURBON RAISIN PECAN PIE
~Shared by Treva, NC
1/2 cup raisins
2 tablespoons bourbon
1 cup dark-color corn syrup
2/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs, beaten
1/3 cup butter, melted
3/4 cup coarsely broken pecans
1 unbaked 9-inch pastry shell
Whipped cream (optional)
Ground nutmeg (optional)
Preheat oven to 350F. In a small saucepan, combine raisins and bourbon. Bring mixture just to boiling over medium heat reduce heat.
Simmer, uncovered, for 2 mins. Remove from heat. Cover and let stand for 10 mins.
Don't drain.
Meanwhile, in a large bowl, combine corn syrup, sugar, cinnamon the 1/4 teaspoon nutmeg, and cloves. Add eggs and melted butter; beat well.
Stir in pecans and raisin mixture. Spoon pecan mixture into pastry shell. Bake for 50 to 55 mins or until center is set.
Cool on a wire rack. Refrigerate pie within 2 hrs cover for longer storage. If desired, top pie with whipped cream and sprinkle with additional nutmeg.
Makes 8 servings.
Make-Ahead Tip: Prepare and bake pie as directed; cool. Cover and chill for up to 24 hrs. If desired, top with whipped cream and sprinkle with additional nutmeg.
JELLIED PIGS’ FEET
~Shared by Larry Holmes, Toronto, Canada
2 fresh pigs’ feet
2 fresh or smoked pork hocks
2 stalks celery cut in half
4 bay leaves
8 whole black peppercorns
2 cloves garlic
1 teaspoon instant chicken bouillon granules
8 ½ cups water
1 teaspoon salt
lettuce
wine vinegar
Clean pig’s feet; rinse well with water. In large saucepan combine pigs’ feet, pork hocks, celery, bay leaves, peppercorns, garlic, and chicken granules; add water. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Skim of foam; add salt. Simmer, covered, for 2 hours more. Remove pigs’ feet and hocks. Cool. Strain broth through cheese cloth. Remove skin and meet from pigs’ feet and hocks; discard skin and bones. Chill broth until partially set; fold in meat. Pour into two 4-cup molds. Refrigerate until firm. Scrape off hardened fat layer.
To serve, unmold onto lettuce-lined plates. Garnish with parsley and cherry tomatoes, if desired. Serve with wine vinegar.
Makes 8 servings.
Source: Better Homes & Gardens; January, 1981
FRUITY COFFEE CAKE
~Shared by Treva, NC
3 & 1/3 cups reduced-fat buttermilk baking mix
1/2 cup sugar
3 tablespoons unsalted butter or margarine
2/3 cup fat-free egg substitute
1/2 cup skim milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup spreadable fruit (strawberry, raspberry, blueberry, etc)
1/2 cup confectioners sugar
Preheat the oven to 350 degrees F. Spray a 15×10 inch jelly-roll pan with nonstick cooking spray.
In a large bowl, combine the baking mix and sugar. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs.
Add the egg substitute, milk, and the extracts; with a wooden spoon, stir until just combined.
Spread two-thirds of the batter into the pan and smooth the top.
Spoon the spreadable fruit evenly over the batter. Drop the remaining batter by tablespoonfuls evenly over the fruit.
Bake until light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pan on a rack for 10 minutes.
Meanwhile, whisk the confectioners sugar with 1 tablespoon of water until smooth. Drizzle evenly over the top of the cake while it is still warm.
Serves 18
TOMATO SOUP SALAD
~Shared by Chris M., NM
1 pkg. lemon Jell-O
1 can tomato juice
1/2 cup mayonnaise
1/2 cup cottage cheese
chopped celery and stuffed olives
Heat tomato soup and add Jell-O. When it begins to thicken add mayonnaise and cottage cheese. Mix well. Add celery and olives. Put in loaf pan or molds to set. Garnish with mayonnaise and a slice of olive.
By the way, this is exactly as it was printed in the cook booklet.
Source: "Tested Recipes approved by the Women of the Moose, Laramie, WY Chapter No. 423" printed in 1947
EASY FUDGY BROWNIE PIE
~Shared by Larry J., Spring Hill, TN
Ingredients
1/2 cup butter
1/2 cup semi-sweet chocolate chips
3/4 cup sugar
2 eggs, beaten
1 tsp vanilla extract
1/2 cup pecans (optional)
1 pre-packaged pie shell
Method
Pre-heat oven to 350 degrees. Melt chocolate chips and butter on low heat until melted. Remove from heat. Stir sugar, eggs and vanilla in medium size bowl until well blended. Pour melted chocolate chips and butter mixture into bowl. Mix well. Stir in pecans and pour into pre-made pie shell. Place pie onto baking sheet and bake at 350 degrees for 30-45 minutes or until an inserted toothpick comes out clean. Cool on wire rack for 20 minutes and serve slightly warm.
Notes: When melting the chocolate and butter together do not melt on medium or high heat. Depending on your oven it may take up to 50 minutes to bake, I know the pie is done when the top cracks slightly. I like to use Mrs. Smith's frozen pie shell when baking this recipe.
Number of Servings: 8
DO-AHEAD BREAKFAST BAKE
~Shared by Treva, NC
1 cup diced fully cooked ham (6 ounces)
2 packages hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs
Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended.
Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.
Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
HOLIDAY BACON APPETIZERS
(TNT)
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
I test run this recipe before New Year's. Oh wow! Super easy, taste great and would be wonderful for a Super Bowl party!!!
Club brand crackers (DO NOT SUBSTITUTE)
thin sliced bacon
grated parmesan cheese (I used the Kraft green bottle, Parm and Romano blend)
Lay however many crackers you want, face/salt side up on a foil lined baking sheet.
Sprinkle about 1 teaspoon of cheese onto each cracker. Cut bacon slices in half. Carefully wrap cracker with cheese with one half bacon slice, completely covering the cracker. It should fit snugly around the cracker.
Place the bacon wrapped crackers on a baking sheet, lined with foil, that has a rack on it.
Place in a 250° oven for about 2 hrs.
Note: these were soooo good! I think I might bake a little less and these are great at room temp! Definite keeper!
Source: Pioneer Woman
CROCK POT FRENCH ONION SOUP
~Shared by Treva, NC
6-8 c. thinly sliced onions
1/4 c. butter or margarine
Cook together until onions are tender, about 20 minutes. Transfer all pan contents to a crock-pot.
Add:
4-5, 10 1/2 oz. cans condensed beef broth
1 soup can of water
2-3 t. Worcestershire Sauce
1/8 t. pepper
sliced Mozzarella cheese
French bread or croutons
Cover and cook on low for 4-6 hours. Place a piece of toasted French bread in the bottom of each bowl. Add soup and top with grated mozzarella cheese.
For stove top method: Cook onions in butter in a heavy stockpot. Add broth, water and seasonings. Bring to a boil and let simmer 30-45 minutes.
Serve with bread or croutons and cheese.
BLACK FOREST CHOCOLATE CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Servings: makes one (9-inch) cheesecake
Serving Size: 10
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Ingredients
1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
2 (1-ounce) squares unsweetened chocolate
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 (8-ounce) packages cream cheese, softened
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21-ounce) can cherry pie filling, chilled
Instructions
Preheat oven to 300°F. In small bowl, combine cookie crumbs and butter; press firmly on bottom of 9-inch springform pan.
In small saucepan, over low heat, melt chocolate with EAGLE BRAND®, stirring constantly. Remove from heat.
In large bowl, beat cream cheese until fluffy. Gradually add EAGLE BRAND® mixture until smooth. Add eggs, cornstarch, and almond extract. Pour into prepared pan.
Bake 50 to 55 minutes or until center is set. Cool and chill overnight. Top with pie filling before serving. Store leftovers covered in refrigerator.
FIESTA DIP
~Shared by Treva, NC
2 pkg. (8 oz. each) cream cheese, softened
1 pkg. French's Taco Seasoning Mix (1.25 oz)
1 T. red hot cayenne pepper sauce (Durkee)
1/4 cup milk
Shredded lettuce
Green onion, sliced
Ripe olives, sliced
tomato, chopped
Cheese, shredded
tortilla chips
Beat together cream cheese, taco seasoning mix, pepper sauce and milk in food processor or mixer.
Spoon dip into small serving bowl; place on platter. Surround with lettuce and sprinkle generously with green onion, ripe olives, tomato and cheese. Serve with tortilla chips.
PARTY ITALIAN WEDDING SOUP
~Shared by Johnny, LA
"A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread."
1 (48 fluid ounce) can chicken broth
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 onions, chopped
2 cups chopped carrot
2 stalks celery, chopped
1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless chicken breast halves - cut into chunks
3 ounces dry pasta
salt and pepper to taste
What you do:
In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
CHICKEN ENCHILADA QUICHE
~Shared by Linda H., Rosharon, TX
Quiche gets jazzed with Mexican flavors. Olé!
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup salsa
1 can (4.5 oz) chopped green chiles
1/2 teaspoon salt
Pepper to taste
Sour cream, if desired
Additional salsa, if desired
1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.
2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chilies and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into
wedges. Serve with sour cream and/or salsa.
APPLE GINGERBREAD COBBLER
~Shared by Treva, NC
4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Preheat oven to 350 degrees. Cook apples, sugar, lemon juice, cinnamon and 1 cup of water until apples are almost tender.
Combine 3 tablespoons water with cornstarch, stirring until all lumps are removed.
Stir into apples and cook until thickened. Pour into an 8-inch baking dish. Add topping. Bake 35 minutes
Topping:
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Beat together the milk, molasses, oil, egg and sugar. Measure remaining ingredients into sifter and sift into egg mixture. Stir only until combined and pour over apple mixture.
WATERMELON BASIL MASHERS
~Shared by Patricia, Charlevoix, MI
21/2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
5 ounces soft fresh goat cheese
4 tablespoons (1/2 stick) butter
1/2 to 1 cup watermelon juice
1/2 cup cream
3 tablespoons chopped fresh basil
1 tablespoon chopped garlic
1 tablespoon salt
1 tablespoon pepper
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well. Return to pot. Mix in cheese and butter. Mash until smooth. Add watermelon juice, cream, basil and garlic and stir over medium heat until heated through. Season with salt and pepper.
FRIED MEXICAN ICE CREAM
~Shared by Jim D., WA State
Yield: 4 servings
1 pt Vanilla ice cream OR -other flavor
1/2 c Crushed cornflake OR -cookie crumbs
1 ts Ground cinnamon
2 ts Sugar
1 Egg Oil for deep frying
Honey
Whipped cream
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.) When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings
CROCKPOT PORK CHOPS AND MUSHROOMS
~Shared by Treva, NC
4 boneless pork chops
2 onions, sliced
1 can sliced mushrooms, drained
1 envelope dry onion soup mix
1/2 cup water
1 can cream of mushroom soup
Put pork chops in crock pot. Top with onions and mushrooms. In bowl, combine water, onion soup, and cream of mushroom soup. Pour over mushrooms and pork chops. Cover and cook on low for 6-8 hours.
CHICKEN 'N' PEPPER STIR-FRY
~Shared by Mary S., Nashville, TN
2 tablespoons soy sauce
2 tablespoons ketchup
1/2 teaspoon ground ginger
2 cloves garlic -- finely chopped
3 skinless boneless chicken breast halves -- thinly sliced (about 3/4 pound)
2 tablespoons vegetable oil
6 green onions -- cut into 1-inch pieces
1 medium green bell pepper -- thinly sliced
1 medium red bell pepper -- thinly sliced
4 cups hot cooked Chinese noodles
OR
4 cups hot cooked rice
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat. Add green onions and bell peppers; stir-fry until crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve with noodles.
Serves 4.
POT ROAST WITH HERBS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped onion
1/2 cup apple cider or red wine
1 can (8 ounces) tomato sauce
3 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
3 medium cloves garlic, minced
Trim beef roast. Cut to fit crockpot, if necessary; place in the slow cooker (may use a cooking bag for this). Combine all remaining ingredients; pour over the roast.
Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or pasta.
Serves 8.
TACO SALAD
~Shared by Treva, NC
1 lb ground beef
1 head lettuce
1 pkg mild taco seasoning
8 oz finely shredded cheddar cheese
1 bag Doritos
1 bottle Western Style dressing (Catalina works also)
Brown beef and add the taco mix. Let cool. Chop lettuce and put it in a large bowl. Place cooled hamburger on lettuce. Top with cheese. Refrigerate.
Right before serving crunch 1/2 bag Doritos or more if you choose and add to salad. Pour entire of bottle of salad dressing on and toss.
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SLOW-COOKER YANKEE BEAN POT
~Shared by Jim D., WA State
Makes 8 servings, about 3/4 cup each
Ingredients
1 pound dried navy or great northern beans
1 teaspoon canola oil
2 medium onions, chopped
4 ounces Canadian-style bacon, diced (¾ cup)
6 cloves garlic, minced
1 teaspoon dried thyme leaves
Pinch of crushed red pepper
¼ cup pure maple syrup or molasses
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
½ pound smoked ham hock, pork neck bones or turkey wings (optional)
3 cups boiling water
2 bay leaves
1-2 tablespoons cider vinegar
Hot sauce, such as Tabasco, to taste
¼ teaspoon salt
Freshly ground pepper to taste
Instructions
1. Place beans in a large bowl and cover with cold water. Let soak for at least 8 hours or overnight. (Alternatively, place beans and 2 quarts water in a large pot. Bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.)
2. Drain and rinse beans. Place in a slow cooker.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onions and bacon; cook, stirring often, until onions are softened and light golden, about 5 minutes. Add garlic, thyme and crushed red pepper; cook, stirring, for 1 minute more. Add to the beans.
4. Add maple syrup (or molasses), ketchup, Worcestershire and mustard to the beans; stir to combine. Bury ham hock (or neck bones or turkey wings), if using, in the beans. Add boiling water and top with bay leaves.
5. Cover and cook until the beans are tender, about 4 1/4 hours on high or about 11 hours on low. Remove the bay leaves and bones. Season with vinegar, hot sauce, salt and pepper. Serve hot.
Tips
Cover and refrigerate for up to 4 days.
Start soaking beans a day ahead.
Nutrition Information
Per serving: 279 calories; 3 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 49 g carbohydrate; 17 g protein; 15 g fiber; 411 mg sodium; 876 mg potassium.
Nutrition bonus: Fiber (60% daily value), Folate (53% dv), Iron (25% dv).
2 Carbohydrate Servings
MARYLAND CRAB CAKES WITH TARTAR SAUCE
~Shared by Treva, NC
Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
For the crab cakes:
1 pound lump crab meat
1 egg white
1/4 cup bread crumbs
1 teaspoon Old Bay Seasoning or seafood seasoning (optional)
1 teaspoon lemon zest
1 tablespoon Worcestershire sauce (optional)
2 tablespoons chopped parsley
1 teaspoon Dijon mustard
1/4 cup low-fat, low sodium mayonnaise
For the tartar sauce:
1/4 cup low-fat, low sodium mayonnaise
1 teaspoon capers
1 tablespoon sweet pickle relish
1 tablespoon finely chopped shallots
Directions:
Carefully pick through the crab meat to remove any cartilage. In a large mixing bowl, combine the egg, bread crumbs, Old Bay seasoning, lemon zest, Worcestershire sauce, parsley, Dijon mustard and mayonnaise. Carefully fold in the crab meat, cover and refrigerate.
In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate. Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to medium-high.
Spray a cookie sheet with nonstick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
Broil the crab cakes until they are golden brown, about 3 to 4 minutes. Turn the oven to 350°F until the crab cakes are warmed through, about 5 minutes. Serve each crab cake with a generous dollop of tartar sauce.
Nutrition Facts Serving Size: 1 crab cake with tartar sauce
Calories 200
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 98 mg
Sodium 563 mg
Total Carbohydrate 9 g
Dietary Fiber 0 g
Protein 23 g
Percent Calories from Fat 29%
Percent Calories from Protein 51%
Percent Calories from Carbohydrate 20%
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LENTIL AND ESCAROLE SOUP
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 clove garlic, minced
- 2 large tomatoes, peeled, seeded and chopped
- 8 ounces brown lentils, picked over and rinsed (1-1/4 cups)
- 6 cups water
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 large head escarole (1 pound)
- 1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, celery, and carrot. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes. Stir in garlic and cook for 1 minute. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes more. Add lentils and water to the pot.
Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes. Season with salt and pepper.
Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes. Ladle into bowls, sprinkle with Parmesan and serve.
Nutritional Information Per Serving (1 cup each):
Calories: 181, Fat: 4 g, Cholesterol: 4 mg, Carbohydrate: 27 g,
Protein: 12 g, Fiber: 11 g, Sodium: 264 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Very Lean Meat
Source: "The Eating Well Diabetes Cookbook"
GINGER-MINTED CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1/2 cup coarsely chopped fresh mint
- 1 inch piece fresh ginger, peeled and chopped (about 1 tablespoon, or use 1 teaspoon ground ginger.
- 3 medium cloves garlic, crushed
- 1 cup fat-free plain yogurt
- 2 teaspoons ground coriander
- 2 (5 ounce) boneless skinless chicken breast halves
- 1 medium tomato, sliced
DIRECTIONS
Mix mint, ginger, and garlic, together in a food processor or small bowl. Add yogurt and coriander.
Place chicken in a bowl and pour mixture on top. Marinate 15 minutes, turning once during this time.
Preheat broiler.
Line a baking sheet with foil and place chicken and marinade on sheet. Broil chicken about 5 inches from the heat source for 5 minutes per side.
Serve with sliced tomatoes along the side.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 270, Fat: 4 g, Cholesterol: 88 mg, Sodium: 195 mg,
Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 40 g
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat-Free Milk
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
TEX-MEX TURKEY BURGERS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
Burger Mixture:
- 1 cup sliced fresh mushrooms
- 3/4 cup chopped zucchini
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1-1/4 pounds 95% lean ground turkey or ground beef
- 1-1/2 tablespoons taco seasoning mix
Rest of Ingredients:
- 3/4 cup shredded nonfat or reduced-fat Monterey Jack
or Mexican-blend cheese
- 6 light wheat or multigrain burger buns
- 1/4 cup plus 2 tablespoons salsa
or ketchup (or mix half and half)
- 6 slices red or sweet white onion
- 6 slices tomato
- 6 lettuce leaves
DIRECTIONS
Place the mushrooms, zucchini, onion, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped. Place the vegetables, ground meat, and taco seasoning mix in a medium-sized bowl and mix thoroughly. Shape the mixture into six 4-inch patties.
Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees (160 degrees for ground beef) and the meat is no longer pink inside. (To retain moisture, avoid pressing down on the patties as they cook.)
Alternatively, coat a large nonstick skillet or griddle with cooking spray and cook the burgers over medium heat for about 5 minutes per side. Sprinkle 2 tablespoons of the cheese over each burger, cover the grill, and cook for another minute, just until the cheese is melted.
Place each burger in a bun and top with some of the salsa or ketchup, onion, tomato, and lettuce. Serve hot.
Nutritional Information Per Serving (1 burger):
Calories: 288, Carbohydrate: 29 g, Cholesterol: 66 mg, Fat: 6.3 g,
Fiber: 6 g, Protein: 32 g, Sodium: 658 mg, Calcium: 183 mg
Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean, 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
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GINGERED PORK AND PEACHES
~Shared by Maggie, TX
Servings: 2
2 boneless pork loin chops
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 cups peeled, chopped peaches
1/4 cup chopped red bell pepper
1/4 cup chopped scallion
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated fresh ginger
Trim any excess fat from the pork chops and sprinkle with the salt and pepper on both sides.
Heat a small heavy skillet over medium heat.
Add the oil and pork chops and cook for 5 minutes on each side or until the chops are browned and cooked through.
While the pork chops are cooking, place the remaining ingredients in a blender and mix until the ingredients are well incorporated but not pureed.
Serve the peach sauce at room temperature with the pork chops, or heat in a frying pan over medium heat until warm.
SUBSTITUTION TIP:
One-half teaspoon powdered ginger can be used instead of the grated fresh ginger.
Based on individual serving.
Calories: 360
Total Fat: 17 g
Carbohydrates: 30 g
Protein: 20 g
BAKED BEANS FOR TWO
~Shared by Mary S., Nashville, TN
1 can (16 ounces) pork and beans
3 tablespoons ketchup
2 tablespoons chopped onion
2 to 3 teaspoons brown sugar
2 to 3 teaspoons honey
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon prepared horseradish
Combine all ingredients in an ungreased 1-qt. baking dish. Bake, uncovered, at 350 degrees for 30-40 minutes.
Yield: 2 servings.
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MOCHA MASCARPONE BROWNIES
2 ounces unsweetened chocolate
1/2 cup butter or margarine
3/4 cup water
2 cups flour
1 1/2 cups firmly packed brown sugar
1 teaspoon soda
2 teaspoons espresso powder
1/2 teaspoon salt
3 eggs, divided use
1/2 cup sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract
1 (8-ounce) container Mascarpone cheese
2 tablespoons sugar
1 (3.5-ounce) bar dark bittersweet chocolate, coarsely chopped
In small saucepan, melt chocolate and butter in water over low heat; cool.
In large mixer bowl, combine next 5 ingredients. Add 2 eggs, sour cream, vanilla and almond extract. On low speed, blend in chocolate mixture until smooth, about 1 minute.
In small bowl, beat 1 egg, Mascarpone cheese and sugar until smooth.
Spread chocolate batter in bottom of greased and floured 10 x 15-inch jelly roll pan. Drop cheese mixture by tablespoons over chocolate batter. Using a knife, gently swirl each several times to create a marble effect.
Bake in preheated 375 degree F oven until wooden pick inserted in center comes out clean (about 25 minutes). Cool on wire rack. Cut into bars.
In small microwavable bowl, microwave chocolate bar (medium) for 2 minutes, stirring once. Drizzle bars with chocolate.
Serve at room temperature. Store covered in refrigerator.
Makes 48 brownies
ITALIAN CHICKEN SPIRALS
Prep: 35 min.
Bake: 25 min.
Ingredients
6 large skinless, boneless chicken breast halves (about 2 pounds total)
6 thin slices prosciutto (about 2-1/2 ounces total)
6 medium spinach leaves, stems removed
1/2 cup mascarpone cheese or cream cheese, softened
1 tablespoon olive oil
1/4 teaspoon paprika
3/4 cup mayonnaise
1/2 cup loosely packed fresh basil
1/2 small shallot
1/2 clove garlic
White and/or purple flowering kale (optional)
Directions
1. Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside.
2. Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels.
3. Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top.
4. Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken.
5. Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours.
6. For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours.
7. To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired.
Makes 36 appetizers.
Make-Ahead Tip: Prepare chicken. Cover and chill up to 8 hours. Prepare mayonnaise. Cover and chill up to 4 hours.
Nutrition Facts
Calories 84, Total Fat (g) 7, Saturated Fat (g) 2, Cholesterol (mg) 20, Sodium (mg) 75, Carbohydrate (g) 0, Fiber (g) 0, Protein (g) 6
Source: Better Homes & Gardens
BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE
Balsamic vinegar has a lovely sweet flavor with a hint of tartness. Reducing it only intensifies the goodness. The mascarpone, the strawberries and the balsamic vinegar go really well together to make a quick dessert that is absolutely heavenly.
Ingredients:
15-20 fresh strawberries, hulled and quartered
1 tsp (or more) of sugar
For the syrup:
1/3 cup balsamic vinegar
2 tsp sugar
1 tsp fresh lemon juice
For whipping together:
2-3 Tbsp mascarpone cheese (at room temperature)
2 tsp sugar
1 tsp vanilla essence
Method:
In a bowl, gently toss the strawberries with the sugar. Let it stand for 15 minutes or so until the strawberries have released their juices.
Meanwhile, combine the balsamic vinegar, sugar and lemon juice in a small saucepan. Stir over medium heat until sugar dissolves and the vinegar is reduced to a syrup-like consistency (takes about 5 minutes). Cool.
Whip together the mascarpone cheese, sugar and vanilla essence.
Portion the strawberries with their juices, mixed with a bit of balsamic syrup into serving bowls. Top with the mascarpone mixture and drizzle with the remaining balsamic syrup.
Serves 2
MASCARPONE PASTA SAUCE
Ingredients
15 Grams of Butter
250 Grams of Pantalica Mascarpone Cheese
.25 Cup of Milk
.25 Cup of Pantalica Grated Parmesan Cheese
.25 Cup of Walnuts, chopped
Salt and Pepper
Method
Melt butter in a saucepan, before slowly stirring in the Pantalica Mascarpone Cheese.
Heat gently until the sauce is smooth, and if necessary, add a little milk to give the
sauce a smooth creamy consistency.
Stir in walnuts and Pantalica Grated Parmesan Cheese. Season with salt and pepper to taste.
Serve hot with fettucini or tagliatelle.
Serves 2-4
Source: Pantalica Cheese
APPLE PIE IN A GLASS
4 cups Granny Smith apples, peeled and sliced
2/3 cup apple juice
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1 tsp. vanilla
1 tsp. rum
1/4 cup mascarpone cheese
1 cup graham cracker crumbs
2 cups vanilla ice cream
In a large sauce pan, combine the apples, apple juice, brown sugar, cinnamon, nutmeg and allspice. Place over medium heat and cook for 30 minutes until the apples are tender and the mixture is slightly thickened, stirring often. Remove from heat and stir in vanilla, rum and mascarpone cheese. To assemble, using 4 parfait glasses, spoon 3 tablespoons of the apple mixture into the bottom of each glass. Place 3 tablespoons of the graham cracker crumbs on top of the apples and top with a scoop of ice cream. Continue to layer as needed. Serve immediately.
ASPARAGUS AND PESTO LASAGNA
1/2 pound asparagus
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
Salt and freshly ground pepper
FOR THE PESTO:
1 cup whole basil leaves
1 small garlic clove
1 tablespoon pine nuts
2 tablespoons extra-virgin olive oil
1 tablespoon grated Parmesan cheese
1 1/2 cups mascarpone cheese
TO ASSEMBLE THE LASAGNA:
1 sheet fresh pasta or 4 lasagna noodles, cooked, rinsed, and coated with olive oil
1 cup grated fontina cheese
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F. Grease a small loaf pan (about 8x4-inch) with butter.
Saute asparagus in olive oil over high heat for 4 minutes. Add garlic, cook 1 minute, and season with salt and pepper. Remove from heat; set aside.
TO PREPARE THE PESTO:
Combine the basil leaves, 1 clove garlic, pine nuts, 2 tablespoons olive oil, and 1 tablespoon Parmesan cheese in a food processor and blend. (If too thick, add water or more olive oil.) Season with a pinch of salt. Combine mascarpone and pesto.
TO ASSEMBLE THE LASAGNA:
Cut pasta to fit dish and place enough noodles in pan to cover bottom; top with 1/3 cup fontina cheese, 1/3 of the asparagus, and 1/3 of the pesto mixture; then sprinkle with Parmesan. Repeat layering two more times with remaining ingredients. Cover with foil.
Bake 25 minutes. Discard foil and continue baking 10 additional minutes. Remove from oven and allow to cool slightly before serving.
Servings: 2
Source: Rori Trovato, O, The Oprah Magazine, March 2002
MARGARITA DESSERT DIP
Servings: 6
1 cup sour cream
8 oz. mascarpone cheese
1/2 cup granulated sugar
1/3 cup margarita mix (liquid)
1 Tbsp. lime zest
2 Tbsp. tequila
1 Tbsp. grand marnier
1 cup whipping cream
In an electric mixing bowl, combine the sour cream, mascarpone cheese, sugar, margarita mix, lime zest, tequila and grand marnier. Beat until smooth.
Whip cream and fold into sour cream mixture. Place in serving bowl. Garnish with additional lime zest.
Serve with cinnamon tortilla crisps.
Cinnamon Tortilla Crisps
2 Tbsp. granulated sugar
1 tsp. ground cinnamon
8 (8-inch) flour tortillas
6 Tbsp. butter, melted
In a small bowl combine sugar and cinnamon, set aside. Brush tortillas with melted butter. Cut each into 8 wedges. Arrange in single layer on baking sheet. Lightly sprinkle cinnamon mixture over.
Bake in preheated 400F oven for 4-6 minutes.
Can be made ahead and keep in air tight container.
Source: Williams-Sonoma
BOW TIE ALLA MARIO
This is from Mario Ferrari, of Mario's Ristorante Italiano.
1 1/2 pounds uncooked bow tie pasta (farfalle)
FOR THE SAUCE:
1/4 cup (1/2 stick) unsalted butter
1 tablespoon extra-virgin olive oil
2 ounces shredded prosciutto
1 1/2 cups mascarpone cheese
1/2 cup fresh green peas or frozen green peas, thawed
Freshly ground black pepper to taste
Cook and drain the pasta.
TO MAKE THE SAUCE:
While the pasta is cooking, heat butter and olive oil in a heavy skillet over medium heat until butter is melted. Add the prosciutto and toss to coat.
Add the mascarpone cheese. Cook until melted, stirring constantly. Add the pasta and toss until well mixed.
Add the peas and toss gently. Cook until heated through. Season with pepper and serve immediately.
Makes 4-6 servings
Source: Entertaining With Friends by the Monroe Carrell Jr. Children's Hospital at Vanderbilt
CAROLINA STRAWBERRY TIRAMISU
"This prize winning Tiramisu is made with strawberries, vanilla syrup, amaretto, mascarpone, heavy cream along with ladyfingers. Garnished with cocoa powder. From Amanda Boury, Raleigh, NC. 1st place winner in the NC Strawberry Association"
4 cups strawberries, divided use
3/4 cup heavy (whipping) cream
8 ounces mascarpone cheese
1 tablespoon vanilla syrup
3/4 cup amaretto
Ladyfingers (as needed)
unsweetened cocoa powder (for garnish)
Puree 2 cups of strawberries and slice the remaining 2 cups strawberries; set aside.
Whip whipping cream until soft peaks; whip in mascarpone cheese, vanilla syrup, and amaretto; set aside.
In a large bowl or other deep dish, place a layer of ladyfingers which have been soaked briefly, less than a minute, in pureed strawberries. Add a layer of sliced strawberries and then a layer of the whipped cream mixture. Repeat. Top with cocoa powder.
Chill for 2 hours before serving.
Servings 8
Source: The NC Strawberry Association
FOUR-CHEESE MACARONI WITH THYME-PARMESAN CRUST
1 pound short, textured pasta, such as macaroni, cavatappi, ziti rigati, or penne rigate
1 tablespoon unsalted butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
3 cups milk, warmed
12 ounces fresh mozzarella cheese, half grated and half very thinly sliced (about 3 cups total)
1 cup freshly grated Parmesan cheese
8 ounces Fontina cheese, grated (about 2 cups)
1/4 cup mascarpone cheese
Salt and freshly ground black pepper
2 tablespoons plus 2 teaspoons chopped fresh thyme leaves
1/2 cup plain bread crumbs
Place a rack in the middle of the oven and preheat oven to 400 degrees Farenheit.
Bring a large pot of lightly salted water to boil over high heat. Add the pasta and cook until barely al dente, 7 to 9 minutes. Drain, return to the pot, and set aside.
Meanwhile, melt the butter in a medium saucepan with 1 tablespoon of the olive oil over low heat. When the butter has melted completely and begins to sizzle, add the flour and whisk until combined. Cook, stirring constantly, until the mixture begins to bubble, about 1 minute.
Add half of the warm milk in a slow, steady stream, whisking until the mixture is smooth and begins to thicken, about 2 minutes. Add the remaining milk, whisk again until smooth, and increase the heat to medium-high, stirring frequently, until the mixture comes to a boil.
Remove the sauce from the heat and add the grated mozzarella, half of the Parmesan, and all of the Fontina and mascarpone, whisking constantly to prevent the cheese from becoming lumpy. When the sauce is completely smooth, add salt and pepper to taste and 2 tablespoons of the thyme. Pour the sauce over the pasta in the pot and stir to combine completely.
Spoon half of the pasta into a large oven-proof skillet or a roughly 9 x 12-inch baking dish, or several smaller dishes (ramekins work really well) and arrange the mozzarella slices evenly over the pasta. Pour the remaining pasta over the cheese layer and spread evenly.
Mix the remaining Parmesan cheese, the remaining 2 teaspoons thyme, and the bread crumbs together in a small bowl. Sprinkle the mixture evenly over the top of the pasta. Drizzle the remaining tablespoon olive oil evenly over the crust.
Bake the pasta for 30 to 40 minutes (smaller dishes will bake in 15 to 20 minutes), or until the cheese is bubbly and the crust is golden brown. Serve hot.
FAVORITE VARIATIONS:
- Substitute Gruyere, Emmenthaler, or Swiss cheese for the Fontina.
- Substitute crumbled fresh goat cheese for the mascarpone.
- Add 1 cup chopped cooked ham or chicken to the sauce before pouring over the pasta.
- Add 1/2 cup chopped scallions (white and green parts) or finely chopped yellow onion to the cheese sauce.
- Add 1/4 cup chopped parsley leaves, 1/4 cup chopped chives, and 2 tablespoons chopped rosemary leaves to the cheese sauce.
Serves 6 to 8
Source: Stonewall Kitchen Favorites by Jim Stott, Jonathan King, and Kathy Gunst
BASIL BREAKFAST STRATA
1 cup milk
1/2 cup dry white wine
Long loaf French bread (or similar) cut into 1/2" slices, you will need enough to cover bottom of 8 1/2 x 11" pan
1/4 pd prosciutto, thinly sliced or shaved
1 bunch arugula, washed
3 TBS olive oil
16 oz mascarpone cheese (or tub cream cheese)
1/2 cup pesto
3 ripe tomatoes, sliced
4 eggs, beaten (with S&P to taste)
1/2 cup heavy or whipping cream
Start the day before your party. Mix milk and wine in shallow bowl, Dip bread slices in mixture and gently
squeeze out excess liquid. Place in bottom of ungreased 8 1/2 x 11" pan. When the bottom is covered pour any extra milk mixture over bread.
Layer the remaining as follows; prosciutto, arugula leaves dipped in the olive oil, mascarpone (put on by the spoonful all over), drizzle on the pesto and then place the
tomato slices neatly on top, I can usually fit 12 slices (3 x 4) but it depends on the size of the
tomato. I like to put a dab of pesto in the center of each tomato slice, it looks nice.
Pour the beaten eggs over the whole thing. Cover with saran wrap and refrigerate overnight.
The next morning remove dish about 1/2 hour before you start cooking so it can warm up a bit. Pre-heat oven to 350 degrees. Pour the 1/2 cup whipping cream over top and bake 45 - 50 minutes, until puffy and browned. Let sit 15 minutes before serving.
Source: The Silver Palate Cookbook
SARAH MOULTON'S ESPRESSO AND MASCARPONE ICEBOX CAKE
3 cups chilled heavy cream
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 ounces) at room temperature
1 (9-ounce) box chocolate wafers (recommended: Nabisco Famous)
1 tablespoon instant espresso powder
Special equipment: a 9 1/2 to 10-inch springform pan (about 26 cm)
Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping, if necessary.
Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
Pulse remaining chocolate wafers in a food processor until finely ground.
Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
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GOURMET MADE EASY
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CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
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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:
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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.
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