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A to Z Recipes
January 21, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I do my level best to avoid the discussion or posting of anything political in these newsletters. However... in light of the promise of change from our newly elected President, I made an exception in today's issue. Agree or not, your choice. Since I warned you of political content, you can simply not read it. Again, your choice. But don't send me nasty-grams, please. I've maintained a no-politics stand quite faithfully for many years. I am allowed this once, right?
Friday is the birthday of one of my bestest friends here at a2z. He's been
with me from almost day one. How lucky I am to call him friend. Johnny
in Shreveport, Louisiana is celebrating his special day and
I know you've all enjoyed the recipes and other items he has shared over the
years. I hope you have the happiest Birthday ever, Johnny!
Our Great Southeastern Escape (GSEE) is sure looking good. 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. I've been trying to save up for this one. Taking a vacation requires making sacrifices, as those who have already signed on
to attend can tell you. I sure hope you can see your way clear to 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.
I believe you will enjoy the issue today. There's just oodles of great recipes and other goodies. Look at who did the sharing for you today:
Treva, NC
Mary S., Nashville, TN
Lucy Wellhausen, Kirtland, OH
Ann, Mims, FL
Jim D., WA State
Johnny, LA
Deann, IN
Doe, Oliver, B.C.
Larry J., Spring Hill, TN
Dorie, IL
Jean, Syracuse, NY
Linda H., Rosharon, TX
Leasa, IA
Chris M., NM
Patricia, Charlevoix, MI
Luanne, FL
Pat, Merritt Island, FL
We'll see you here again on Sunday, 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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NEW PREAMBLE TO THE CONSTITUTION
~Shared by Treva, NC
'We the sensible people of the United States, in an attempt to help everyone get along, restore some semblance of justice, avoid more riots, keep our nation safe, promote positive behavior, and secure the blessings of debt-free liberty to ourselves and our great-great-great-grandchildren, hereby try one more time to ordain and establish some common sense guidelines for the terminally whiny, guilt ridden, delusional, and other liberal bed-wetters. We hold these truths to be self evident: that a whole lot of people are confused by the Bill of Rights and are so dim they require a Bill of NON-Rights.'
ARTICLE I: You do not have the right to a new car, big screen TV, or any other form of wealth. More power to you if you can legally acquire them, but no one is guaranteeing anything.
ARTICLE II: You do not have the right to never be offended. This country is based on freedom, and that means freedom for everyone -- not just you! You may leave the room, turn the channel, express a different opinion, etc.; but the world is full of idiots, and probably always will be.
ARTICLE III: You do not have the right to be free from harm. If you stick a screwdriver in your eye, learn to be more careful; do not expect the tool manufacturer to make you and all your relatives independently wealthy.
ARTICLE IV: You do not have the right to free food and housing. Americans are the most charitable people to be found, and will gladly help anyone in need, but we are quickly growing weary of subsidizing generation after generation of professional couch potatoes who achieve nothing more than the creation of another generation of professional couch potatoes . (This one is my pet peeves...get an education and go to work....don't expect everyone else to take care of you!)
ARTICLE V: You do not have the right to free health care. That would be nice, but from the looks of public housing, we're just not interested in public health care.
ARTICLE VI: You do not have the right to physically harm other people. If you kidnap, rape, intentionally maim, or kill someone, don't be surprised if the rest of us want to see you fry in the electric chair.
ARTICLE VII: You do not have the right to the possessions of others. If you rob, cheat, or coerce away the goods or services of other citizens, don't be surprised if the rest of us get together and lock you away in a place where you still won't have the right to a big screen color TV or a life of leisure.
ARTICLE VIII: You do not have the right to a job. All of us sure want you to have a job, and will gladly help you along in hard times, but we expect you to take advantage of the opportunities of education and vocational training laid before you to make yourself useful. (AMEN!)
ARTICLE IX: You do not have the right to happiness. Being an American means that you have the right to PURSUE happiness, which by the way, is a lot easier if you are unencumbered by an over abundance of idiotic laws created by those of you who were confused by the Bill of Rights.
ARTICLE X: This is an English speaking country. We don't care where you are from, English is our language. Learn it or go back to wherever you came from! (Lastly....)
ARTICLE XI: You do not have the right to change our country's history or heritage. This country was founded on the belief in one true God. And yet, you are given the freedom to believe in any religion, any faith, or no faith at all; with no fear of persecution The phrase IN GOD WE TRUST is part of our heritage and history, and if you are uncomfortable with it, TOUGH!
Sensible people of the United States speak out because if you do not, who will?
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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~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
Two spoonfuls of honey before bed will help burn off fat while you sleep. The hibernation diet promises to help people lose weight while they sleep.
This diet was developed by an Edinburgh pharmacist and sports nutritionist, is said to be endorsed by Olympic gold-winning cyclist Chris Hoy and used by champion boxer Alex Arthur.
The diet advises eating a couple of teaspoons of honey before bedtime and training with weights instead of long aerobic workouts.
Mike McInnes and his son Stuart were working with athletes and their nutrition, when they discovered that eating fructose-rich food such as honey, helped burn fat and increase stamina.
The best time to burn fat they found is while you are sleeping. When you eat fructose, it is converted to glucose in the liver. This stabilizes blood sugar levels and allows the body to activate recovery hormones which rebuild muscle and skin cells. You then burn more fat sleeping. Eating two teaspoons of fructose rich honey before bedtime will do more fat burning than even exercise.
Hormones are fueled by fat, so when you eat honey before going to bed the body burns more fat. Instead of working to regulate blood sugar use honey before bed.
Mike McInnes said "The key time for fat burning is in the first four hours of sleep when we go into slow-wave sleep. This switches on the pituitary gland and out of that comes a series of hormones that break down and use fat as fuel."
"Take your liver to bed empty, and your body can’t get to work with those hormones because it’s desperately trying to sort out your blood glucose levels."
"So stabilizing your blood glucose at night by fueling up your liver - honey is the key - allows that recovery to take place as it should.
"We also discovered that athletes who were using our liver fueling strategy were reporting that their appetite was controlled much better."
You can also increase the amount of fat you burn by doing 15-minute weights sessions three times a week, according to the diet. Resistance exercise stresses a muscle and then the body repairs it while you are sleeping by mobilizing fat and you reap the benefits, Mike McInnes claims.
McInnes said: "We know it’s revolutionary because we see the results we have had for athletes. It is a whole new approach as the liver is the organ that all the sports literature misses out. The sports establishment don’t like us because we are coming at it from an angle they haven’t thought of."
Source: American Honey Producers
Mike and Stuart McInnes (authors) Hibernation Diet
For the BEST Raw honey in America --- www.ohiohoney.com
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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THE GRANDMOTHER'S ANSWERING MACHINE
~Shared by Ann, Mims, FL
Hello - this is Sadie, I'm not at home right now but should you wish to leave a message, you may do so now. If you are one of my children - press 1
If you want me to babysit - press 2
If your car is dead in the garage and you need to use mine - press 3
If you're baking, need an ingredient and I must rush out and get it for you - press 4
If I need to take the grandkids to school/nursery school/soccer/cricket/ballet/kindermusiek/swimming lessons/Little Champs/Playball - press 5
If I have to pick up the grandkids from school/nursery school/soccer/cricket/ballet/kindermusiek/swimming lessons/Little Champs/Playball/ -press 6
If you're at a meeting and you won't make it home in time so I must take the kids to the dentist /orthodontist /speech therapist/accelerated learning program/child psychologist/extra maths - press 7
If you want the kids to sleep over even though it's my bridge night - press 8
If you are one of my friends....What are you thinking? Who has time to talk to you???
Stay!!!
~Shared by Jim D., WA State
I pulled into the crowded parking lot at the Local Shopping Center and rolled down the car windows to make sure my Labrador Retriever Pup had fresh air.
She was stretched full-out on the back seat and I wanted to impress upon her that she must remain there.
I walked to the curb backward, pointing my finger at the car and saying emphatically,
'Now you stay. Do you hear me?' 'Stay! Stay!'
The driver of a nearby car, a pretty blonde young lady, gave me a strange look and said,
'Why don't you just put it in park?
Talking About Food
~Shared by Johnny, LA
I was just visiting some friends who have a farm. I was watching this one rooster chasing after this hen, when the friend's wife came out to feed them. The rooster stopped chasing the hen at once and ran over to begin eating.
I just stood there thinking to myself, "I hope I never get THAT hungry."
This is Deann Turner from Knox Indiana
Hi Maggie,
I have read your newsletter from day one (almost), this is just the first time I have felt like I had something worthwhile to put in the newsletter. I have been collecting recipes for 56 years, give or take a few,(I wish someone would) I think it was contagious, my father used to sit for hours & type out recipes from magazines my mom would buy. I just had a cleaning fit and threw out magazine from when I was a little girl, back in the early 50's. I hope y'all will get a smile or two from this. It was sent to me by my cousin in North Dakota.
Happy New Year to All
Deann from Indiana
Interesting viewpoint....!!!
COUNTRY of TEXAS
~Shared by Deann, IN
Please note that Texas is the only state with a legal right to secede From the Union . (Reference the Texas-American Annexation Treaty of 1848.)
We Texans love y'all, but we'll probably have to take action since Barack Obama won the election. We'll miss you too.
Here is what can happen:
1: Barack Hussein Obama becomes President of the United States , and Texas immediately secedes from the Union .
2: George W. Bush will become the President of the Republic of Texas . You might not think that he talks too pretty, but we haven't Had another terrorist attack, and the economy was fine until the Effects of the Democrats lowering the qualifications for home loans came to roost.
So what does Texas have to do to survive as a Republic?
1. NASA is just south of Houston , Texas . We will control the space Industry.
2. We refine over 85% of the gasoline in the United States .
3. Defense Industry--we have over 65% of it. The term "Don't mess with Texas ," will take on a whole new meaning.
4. Oil - we can supply all the oil that the Republic of Texas will Need for the next 300 years. What will the other states do? Gee, we don't know. Why not ask Obama?
5. Natural Gas - again we have all we need and it's too bad about Those Northern States. John Kerry and Al Gore will have to figure out a way to keep them warm....
6. Computer Industry - we lead the nation in producing computer Chips and communications equipment -small companies like Texas Instruments, Dell Computer, EDS, Raytheon, National Semiconductor, Motorola, Intel, AMD, Atmel, Applied Materials, Ball Miconductor, Dallas Semiconductor, Nortel, Alcatel, etc, etc. The list goes on and on.
7. Medical Care - We have the research centers for cancer research, the best burn centers and the top trauma units in the world, as well as other large health centers. The Houston Medical Center alone employees over 65,000 people.
8. We have enough colleges to keep us getting smarter: University of Texas , Texas A&M, Texas Tech, Texas Christian, Rice, SMU,
University Of Dallas , University of Houston , Baylor, UNT ( University of North Texas ), Texas Women's University, etc. Ivy grows better in the South anyway.
9. We have an intelligent and energetic work force, and it isn't Restricted by a bunch of unions. Here in Texas , it's a Right to Work State and, therefore, it's every man and women for themselves. We just go out and get the job done, and if we don't like the way one Company operates, we get a job somewhere else.
10. We have essential control of the paper, plastics, and insurance Industries, etc.
11. In case of a foreign invasion, we have the Texas National Guard, The Texas Air National Guard, and several military bases. We don't have an Army, but since everybody down here has at least six rifles and a pile of ammo, we can raise an Army in 24 hours if we need one. If the situation really gets bad, we can always call the Department Of Public Safety and ask them to send over the Texas Rangers.
12. We are totally self-sufficient in beef, poultry, hogs, and Several types of grain, fruit and vegetables, and let's not forget Seafood from the Gulf. Also, everybody down here knows how to cook them so that they taste good, (We all know this). Don't need any food.
13. Three of the ten largest cities in the United States , and twenty- three of the 100 largest cities in the United States , are located
in Texas, and Texas also has more land than California, New York, New Jersey, Connecticut, Delaware, Hawaii, Massachusetts, Maryland, Rhode Island and Vermont combined.
14. Trade: Three of the ten largest ports in the United States are Located in Texas .
15. We also manufacture cars down here, but we don't need to. You see, nothing rusts in Texas , so our vehicles stay beautiful and run well for decades.
This just names a few of the items that will keep the Republic of Texas in good shape. There isn't a thing out there that we need and don't have.
Now to the rest of the United States under President Obama:
Since you won't have the refineries to get gas for your cars, only President Obama will be able to drive around in his big 9 mpg SUV. The rest of the United States will have to walk or ride bikes. You won't have any TV as the Space Center in Houston will cut Off satellite communications.
You won't have any natural gas to heat your homes, but since Mr. Obama has predicted global warming, you will not need the gas as long as you survive the 2000 years it will take to get enough heat from Global Warming.
This is not a threatening letter - just a note to give you something to think about!
Signed, The People of Texas
SLEEP WELL TONIGHT! THE EYES OF TEXAS ARE UPON YOU!!
One Nation Under God
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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Recipe Reviews goes here
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:
MARILYN LUKAC'S COCA-COLA CAKE
~Shared by Doe, Oliver, B.C.
The recipe comes from a teacher and farm wife friend from down the road from our farm, Marilyn Lukac, who has been teaching first grade at our town's little elementary school for more than 25 years.
Cake:
2 cups flour
2 cups sugar
1 cup Coca-Cola (not diet)
2 eggs beaten
1 teaspoon vanilla
1 cup butter or margarine
2 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
1 teaspoon baking soda
1-1/2 cups miniature marshmallows
Frosting:
2 tablespoons butter or margarine
6 to 8 tablespoons Coca-Cola
1 cup chopped pecans
2 tablespoons unsweetened cocoa powder
1 pound powdered sugar
* Heat oven to 350 degrees.
* Grease and flour 13-by-9-by--inch pan.
* Combine flour and sugar in large bowl.
* In saucepan, melt butter; add cocoa and Coca-Cola, heat to the boiling point. Cool slightly, pour over flour and sugar and stir by hand until well blended.
* Add buttermilk, eggs, baking soda and vanilla. Mix well. Stir in marshmallows. (Batter will be thin and marshmallows will rise to top.)
* Pour batter in pan. Bake 40 minutes or until tests done.
* Once cake is removed from oven, make frosting by mixing all frosting ingredients well and spread over cake while still warm, since frosting will set fast.
* Makes 24 slices.
STUFFED ACORN SQUASH
~Shared by Larry J., Spring Hill, TN
Ideal for chilly autumn evenings.
INGREDIENTS:
2 acorn squash
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 cup chopped green pepper
4 ounces grated sharp Cheddar cheese
2 tablespoons melted butter
Salt and pepper to taste
Paprika
TO PREPARE:
1. Cut squash in half and scrape out seeds.
2. Place in greased baking dish with skin side up and bake at 350 degrees until tender (about 30 minutes).
3. Scrape pulp into bowl, being careful to keep shell intact. Mix pulp with bread crumbs, onion, green pepper, Cheddar cheese, and butter. Season with salt and pepper.
4. Stuff shells with mixture and sprinkle with paprika.
5. Heat in 350 degree oven until hot.
Temperature: 350 degrees
Time: 30 minutes
SERVINGS: 4
CRANBERRY PINEAPPLE RELISH
~Shared by Treva, NC
Commonly consumed as a cranberry cocktail or holiday relish, cranberries are rich in vitamin C. An antioxidant comparison of selected fruits found they contained the highest quantity of disease-fighting phenols, a type of antioxidant thought to reduce the risk of cancer, stroke, heart disease, and other chronic diseases.
Prep Time : 20min
Cook Time : 15min
INGREDIENTS:
2 cups fresh cranberries
1/2 cup of water
1 cup packed light brown sugar
1 teaspoon of orange zest
2 cups fresh pineapple, diced small
1 vanilla bean, split lengthwise
Pinch of cloves
1/2 cup of toasted pecans, chopped
PREPARATION:
1. Stir sugar and 1/4 cup of water in two medium saucepans over medium heat until sugar dissolves.
2. Add cranberries and orange zest to one saucepan and pineapple, vanilla bean and cloves to the second.
3. Boil until cranberries burst, stirring occasionally, about 5 minutes. Set aside and cool completely. Meanwhile, boil pineapple mixture and reduce to simmer for 10 minutes. Set aside and cool.
4. When both have cooled, store in refrigerator separately. Right before you serve, combine together and add pecans.
BAKED LEMON CHICKEN
~Shared by Mary S., Nashville, TN
1 pound skinless boneless chicken breast halves (4 halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce -- (recipe follows)
Chopped green onions and lemon slices
CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic -- finely chopped
OR
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450º. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Serves 4.
NO BAKE CHEESECAKE PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 C. vanilla or white chips
2 (8 oz) pkg. cream cheese cubed
1 (8 oz) carton frozen whipped topping thawed
1 graham cracker crust
1/3 C. English toffee bits
In a saucepan melt chips over medium low heat; stir until smooth. Remove from the heat; stir in cream cheese until smooth. Fold in whipped topping. Pour into the pie crust. Cover and refrigerate overnight or until set. Just before serving, sprinkle with toffee bits.
PEPPERMINT HOT CHOCOLATE
~Shared by Treva, NC
1 & 1/2 cups heavy cream
1 & 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish
Chocolate shavings, for garnish
In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.
Yield: about 4 servings
BEER BATTER FISH AND SPICY CHIPS WITH LEMON-HABANERO TARTAR SAUCE
~Shared by Johnny, LA
Spicy Chips:
2 tablespoons kosher salt
1 tablespoon ancho chili powder
1 teaspoon chili de arbol powder
4 large baking potatoes, like russets, about 3 pounds
Canola oil, for frying
Chopped cilantro leaves
Fried Fish:
Canola or Peanut oil
2 cups all-purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites, beaten to stiff peaks
3 pounds cod or haddock, cut into 6-ounce pieces
Lemon-Habanero Tartar Sauce, recipe follows
Serrano Vinegar, recipe follows
Spicy Chips:
Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.
Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.
Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.
Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.
Fried Fish:
Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.
Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.
Lemon-Habanero Tartar Sauce:
3 cups lemon juice
1 1/2 cups prepared mayonnaise
2 anchovy fillets, chopped
1/2 habanero, chopped
6 cornichon, finely diced
2 tablespoons capers
Salt and freshly ground black pepper
Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
Serrano Vinegar:
2 cups white wine vinegar
8 serrano chiles, pricked with a fork
1 tablespoon salt
Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.
ORANGE CINNAMON CHICKEN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
3-4 lb chicken cut into serving pieces
1 cup chicken broth, homemade or canned
1/4 lb butter
2 cups orange juice
1 cup raisins (I used sultanas)
Salt and fresh black pepper to taste
1/4 tsp cinnamon
2 Tbs flour
Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour.
CARAMEL APPLE PIE
~Shared by Treva, NC
Pastry for 1 9-inch, two crust pie
Apple Filling:
6 large green apples (Granny Smith); peeled, cored and chopped
1 cup granulated sugar
3 Tbsp. flour
2 tsp. cinnamon
1 Tbsp. lemon juice
Caramel Topping:
1/2 cup brown sugar
3 Tbsp. butter
2 Tbsp. heavy cream
1/2 cup chopped walnuts
Preheat oven to 425 degrees F.
In a large bowl combine all of the filling ingredients, mixing well. Set aside.
Line a 9-inch pie plate with pastry.
Turn filling into the pie shell.
Roll out remaining crust and place over the filling.
Seal and crimp edges.
Cut 5-6 slits in top crust to vent steam.
Bake pie for 15 minutes. Reduce heat to 325°F. and continue baking until apples are tender and filling is bubbly, 55 - 65 minutes.
Caramel Topping:
Combine brown sugar, butter and cream in a small saucepan. Bring to a boil then reduce heat and cook over low heat for 2 minutes. Remove from heat and stir in the chopped walnuts.
While pie is still warm spoon caramel over top of pie crust, coating it entirely.
Cool pie before serving.
MEXI-CORN LASAGNA
~Shared by Linda H., Rosharon, TX
1 pound Lean Ground Beef
2 cups Corn -- frozen or canned
2 cups Tomato Sauce
1cup Picante Sauce
1 tablespoon Chili Powder
1 1/2 teaspoons Ground Cumin
2 cups Cottage Cheese, 2% fat
2 Eggs -- slightly beaten
1/4 cup Parmesan Cheese -- grated
1 teaspoon Oregano
1/2 teaspoon Garlic Salt
12 large Corn Tortillas -- divided
2 cups Cheddar Cheese -- shredded
Preheat oven to 375 degrees F. Brown ground beef in a large skillet and drain. Add corn, tomato sauce, picante sauce, chili powder, cumin. Simmer, stirring frequently for about5 minutes. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over
meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture.
Bake in preheated oven about 30 minutes. Remove from oven and top with grated cheese. Let stand 10 minutes before serving.
Alternate Cooking Method: Cover pan tightly with plastic wrap and microwave on 70% for 15 minutes. Turn every 5 minutes if you don't have a carousel. Remove from oven and top with shredded cheddar cheese. Let stand 10 minutes before serving.
MEXICAN SUNRISE PUNCH
~Shared by Jim D., WA State
Yield: 6 servings
1 cn Orange juice concentrate
1 cn Lemonade concentrate
1 cn Limeade concentrate
9 c Water
2/3 c Tequila
1 cn Ginger ale (12 oz.)
Grenadine syrup (optional)
Lime slices; for garnish
Ice cubes
Put frozen juices in a medium-size punch bowl or large pitcher. Stir in water. Add tequila, ginger ale, and if desired, about 1/4 cup grenadine. Add ice; stir again. Garnish with lime slices.
Makes 12 Cups.
SLOW COOKER CANDY
~Shared by Treva, NC
1 box German Chocolate cooking chocolate
12 oz semi-sweet chocolate chips
48 oz almond bark (or a mix of any combination of any color of bark chocolate)
1 (16 oz) jar dry roasted unsalted peanuts
1 (16 oz) jar dry roasted salted peanuts
Break up all chocolate and place into a slow cooker. Pour peanuts over. Cover and turn onto low and allow to cook without interruptions for 3 hours. DO NOT OPEN THE LID. DO NOT STIR. DO NOT DO ANYTHING. After three hours, spread several cookie sheets with waxed paper. Turn off slow cooker, uncover, and stir contents for 4 or 5 minutes or until completely blended. Chocolate will not lose its shine. Don’t worry about that. Using a soup spoon, dup up candy and drop onto waxed paper. You may want to stir the pot several times while dipping out the candy. Allow to cool and you are ready to eat. There is no need to refrigerate this candy. By the way, it makes a lot.
OLD FASHIONED APPLE NUT BREAD
(TNT)
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
l
1/2 C butter
1 C sugar
2 eggs, beaten
1 t vanilla
1 1/2 T sour cream
2 C flour
1 t baking powder
1 t baking soda
1/2 t salt
1 C chpd nuts (I used black walnuts in my freezer and only 1/2 C)
1 C unpeeled chopped apples (I used Macintosh)
Heat oven to 325°. Grease and flour a 9 x 5 loaf pan. Cut butter into sugar. Add eggs, one at a time. Beat using a wooden spoon, after each addition. Blend in the vanilla, then the sour cream. Sift dry ingredients together. Add nuts to dry ingreds. Combine the dry ingredients into the sour cream mixture. Gently stir in the apples. Pour into prepared pan. Bake for 1 hour and 15 mins or until a toothpick inserted in center comes clean.
Note: Jer loved this! I also added 1 t cinnamon.
Source: Peg Starkoski, through a Yahoo Group
CABBAGE SOUP
~Shared by Chris M., NM
3 tablespoons butter
1 med. onion, chopped
1 tsp. mashed garlic
2 quarts chicken bouillon
1/2 teaspoon black pepper, or to taste
1/2 to 1 head cabbage, cored and coarsely chopped (depends on size)
1 lb. bacon, cooked and crumbled
4 med. potatoes, peeled and diced
1 (14.5 ounce) can petite diced tomatoes - optional
In a large stockpot, heat olive oil over medium heat. Stir in onion, potatoes and garlic; cook until onion is transparent, about 5 - 10 minutes. Stir in broth, and pepper. Bring to a boil, then stir in cabbage and bacon. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes or more, stirring often.
Serves: 8 or so.
HOMEMADE ENERGY BARS
~Shared by Treva, NC
2 cups uncooked Quaker Multi-Grain cereal
1/2 cup raisins
1/2 cup snipped (1/2-inch pieces) pitted prunes
1/2 cup coarsely chopped (unblanched) almonds
1/4 cup unsalted sunflower seeds
3/4 cup flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup vegetable oil
1/2 cup brown sugar
large egg
1 cup unsweetened applesauce
2 tsp. vanilla
Preheat oven to 350.
Lightly grease a 9 x 13-inch baking pan.
In a large bowl, combine the cereal, raisins, prunes, almonds, sunflower seeds, flour, cinnamon, baking soda and salt. In another bowl, whisk the vegetable oil, brown sugar and egg until blended. Stir in the applesauce and vanilla. Add the dry ingredients, stirring just until blended.
Spread the batter in the pan and bake for 35 to 40 minutes or until golden brown.
Cool until lukewarm on a wire rack before cutting into bars.
About 24 bars.
PASSIONATE LEMONADE
~Shared by Patricia, Charlevoix, MI
1 cup freshly squeezed lemon juice
3 cups water
1/2 cups sugar
4 cups Passion Fruit flavored tea, brewed
4 fresh lemon twists
fresh mint sprigs
Note: If tea is pre-sweetened, amount of sugar may need to be decreased.
Combine lemon juice, water and sugar, and blend well to dissolve sugar. Add Passion Fruit flavored tea and mix well. Chill.
Pour Sunkist Passionate Lemonade over ice cubes in tall glass.
Garnish with 1 lemon twist and 1 mint sprig.
DIGIORNO EASY TORTELLINI SOUP
~Shared by Luanne, FL
I always have a couple bags of these on hand for a quick meal and this was on the back of a bag. I didn't have the pesto, but did have some cilantro and added that. I was happy with it and how easy and filling. Next time I will add mushrooms !!!
Makes 5 Servings servings
Total prep and cook time: 15 minutes
Ingredients
2 cans (14-1/2 oz. each) chicken broth
1 pkg. (9 oz.) DIGIORNO Three Cheese Tortellini
2 plum tomatoes coarsely chopped
1/3 cup DIGIORNO Basil Pesto Sauce Grated Parmesan Cheese ( I use the mixed with Romano )
Directions
BRING broth to boil. Add pasta; cook 5 minutes adding tomatoes during last 1 minute of pasta cooking time. Remove from heat. For each 1 cup serving stir in 1 tablespoon pesto sauce and sprinkle with cheese.
APPLE PUDDING CAKE
~Shared by Treva, NC
This recipe is for a gooey apple cake that's not too tart, or too sweet. As a matter of fact, this cake is just right. Even though the recipe calls for Jonagold or McIntosh apples, nearly any mellow golden variety of apple works well with this recipe.
1 cup All-purpose Flour
1 cup Brown Sugar, firmly packed and divided
1/4 tsp. Salt
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. ground Cinnamon
2 Tbs. Vegetable Oil
1 tsp. Vanilla Extract
2 cups Apple Cider or Apple Juice, divided
2 & 1/2 cups Jonagold or McIntosh Apples, peeled and sliced
Pre-heat oven to 350-F degrees and lightly coat a 9-inch square baking pan with non-stick spray; set aside.
In medium-size mixing bowl blend together the flour, 1/2 cup of the brown sugar, salt, baking powder, baking soda and cinnamon.
Add the vegetable oil, vanilla extract, 1/4 cup of the apple cider or apple juice, mixing until smooth. Gently stir in apples.
Spread the chunky batter evenly in prepared baking pan.
Sprinkle the remaining 1/2 cup of brown sugar over apple batter.
Carefully pour the remaining 1 & 3/4 cups apple cider or apple juice over the batter.
Bake for about 55 minutes or until a cake tester can be cleanly removed from the center.
Allow the cake to cool slightly before serving with whipped topping or ice cream.
SMOTHERED CHICKEN CREOLE STYLE
~Shared by Pat, Merritt Island, FL
4 servings
1 chicken (3 1/2 lbs), butterflied (split down the backbone, breast left intact and unsplit)
Salt and pepper to taste
2 Tbs butter
1 C finely chopped onion
1 C finely chopped celery
1 C finely chopped bell peppers
1 1/2 Tbs finely minced garlic
2 Tbs flour
1 3/4 C crushed or chopped imported canned tomatoes
1 bay leaf
2 Tbs finely chopped parsley
1. A black iron skillet is essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is open up, as for broiling. Fold the chicken wings under hold them secure.
2. Melt butter in skillet and add the chicken, skin side down. Cover the chicken firmly with a plate that will fit comfortably inside the skillet. add several weights, approximately 5 Lbs, to the top of the plate. Cook over low heat until the skin side of the chicken is nicely browned, about 25 minutes.
3. Remove the chicken to a warm platter. Add the onion, celery, green peppers, and garlic to the skillet and cook, stirring until the onion is wilted.
4. Sprinkle with flour and stir to blend. Add the tomatoes, bay leaf, salt, and pepper, stirring rapidly with a whisk. Bring to a boil.
5. Return the chicken, skin side up, to the sauce. Cover with the plate and weights and continue cooking over low heat for 45 minutes longer. Remove chicken to a warm platter and cook down the sauce briefly, stirring. Pour the sauce over the chicken and sprinkle with parsley.
NOTE: I used chicken breasts instead of whole chicken. I don't use a cast iron skillet either - too heavy. P.S. I bought 2 bricks, put them through the dishwasher and wrap them in foil each time I use them as weights.
Source: The Best of Craig Claiborne
CHICKEN POT STICKERS
~Shared by Mary S., Nashville, TN
1 1/2 pounds ground chicken
1/2 cup finely chopped red bell pepper (about 1 small)
1/2 cup shredded green cabbage
1/3 cup chopped green onions (about 3 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 egg white
1 (10 ounce) package round wonton skins
2 cups chicken broth
4 teaspoons reduced-sodium soy sauce
Mix all ingredients except wonton skins, broth and soy sauce. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.
16 servings (3 pot stickers each)
BLUEBERRY COFFEE CAKE
~Shared by Treva, NC
Servings 14
1/3 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup egg substitute
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
1 cup fresh or frozen blueberries
TOPPING:
3 tablespoons sugar
2 teaspoons ground cinnamon
2 teaspoons confectioners' sugar
DIRECTIONS
In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Beat in the egg, egg substitute and vanilla. Combine the flour, baking powder, baking soda and salt; add to the egg mixture alternately with the sour cream. Fold in the blueberries. Coat a 10-in. fluted tube pan with cooking spray and dust with flour. Spoon half of the batter into prepared pan. Combine sugar and cinnamon; sprinkle half over batter. Repeat layers. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Yield: 14 servings.
Nutrition Facts One serving: (1 piece) Calories: 191 Fat: 7 g Saturated Fat: 4 g Cholesterol: 32 mg Sodium: 218 mg Carbohydrate: 30 g Fiber: 1 g Protein: 4 g
Diabetic Exch: 1-1/2 starch, 1 fat, 1/2 fruit.
Source: Country Woman
DILL VINAIGRETTE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/4 cup vegetable oil
2 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1/2 teaspoon dried dill weed
1/8 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1/8 teaspoon ground black pepper
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.
BOLOGNA SALAD SANDWICHES
~Shared by Johnny, LA
1 1/2 lbs. bologna or ham, ground
1 to 1 1/4 c. mayonnaise
3/4 c. sweet pickle relish, well drained
3 Tbsp. chopped onion
1 Tbsp. Worcestershire sauce
30 slices bread
15 slices American cheese
Lettuce leaves, optional
In a bowl, m ix ground bologna, mayonnaise, relish, onion and Worcestershire sauce. Use about 1/3 cupful for each sandwich; top with a slice of cheese and lettuce if desired.
Makes 15 sandwiches.
NOTE: All the sandwiches don't have to be made at once. The salad will keep for 4 to 5 days stored in a covered container in the refrigerator.
CHILI CHEESE BALLS
~Shared by Treva, NC
Serves/Makes: 6 dozen
1 can (3 ounce size) chopped green chilies, well drained
2 cups shredded cheddar cheese
1 cup all-purpose flour
1/2 cup margarine or butter softened
1/2 teaspoon salt
Heat oven to 375 degrees. Mix all ingredients. Shape into 1/4 inch balls.
Place about 2 inches apart on greased cookie sheet. Bake until set, about 15 to 18 minutes.
GERMAN CHOCOLATE CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Celebrate with the rich taste of chocolate cake topped with a creamy pecan and coconut frosting.
Servings: 10 to 12 servings
Ingredients
1 (18.25 or 18.5-ounce) package German chocolate cake mix
1 cup water
3 eggs plus 1 egg yolk
1/2 cup vegetable oil
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk), divided
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup flaked coconut
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. In large bowl, combine cake mix, water, 3 eggs, oil and 1/3 cup EAGLE BRAND®. Beat on low speed until moistened, then beat on high speed 2 minutes.
Pour into well-greased and floured 13x9-inch baking pan. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.
In small saucepan, combine remaining EAGLE BRAND®, egg yolk and butter. Over low heat, cook and stir until thickened, about 6 minutes. Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.
ENCHILADA CASSEROLE
~Shared by Linda H., Rosharon, TX
Servings: 8
1 (1.5 ounce) package dry enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
CALZONES CORDON BLEU
~Shared by Treva, NC
4 boneless, skinless chicken breasts (1 pound)
1 cup sliced, fresh mushrooms
1/2 medium onion, chopped
3 tablespoons cornstarch
1-1/4 cups milk
1 tablespoon fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 package (17-1/2 ounces) frozen puff pastry, thawed
8 thin slices deli ham
4 slices Provolone cheese
Place chicken in a greased 2-quart dish, cover with water. Cover and bake at 350 degrees for 30 minutes or until juices run clear. Meanwhile in skillet, sauté mushrooms and onion in butter until tender.
Combine cornstarch and milk until smooth, stir into skillet mix. Add basil and seasonings. Bring to a boil, cook and stir for 2 minutes until thickened. Drain chicken.
Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice.
Fold pastry over fillings and seal edges. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden.
JICAMA SALAD WITH JALAPENO DRESSING
~Shared by Jim D., WA State
6 cups mixed salad greens
1 jicama, diced
One half Vidalia onion, sliced
4 roma tomatoes or fresh garden tomatoes, diced
One third cup mayonnaise
One quarter cup sour cream
Juice of 1 lime
1 jalapeno pepper, diced
2 cloves garlic, minced
One half tsp. cumin
Combine salad greens, jicama, onion, and tomatoes in a large bowl and set aside. In a blender, combine mayonnaise, sour cream, lime juice, jalapeno pepper, garlic and cumin blend until smooth. Just before serving pour dressing over salad. Toss and serve.
The Skinny: Use low fat mayo and sour cream in the dressing.
SHREDDED CARROTS WITH WATERMELON AND PISTACHIOS
~Shared by Patricia, Charlevoix, MI
11/3 cup raspberry vinegar
1/3 cup sugar
1 tablespoon dried Italian herb blend
1/4 cup olive oil
Salt and pepper to taste
4 cups shredded carrots
2 cups small pieces of seeded watermelon
1 cup shelled salted pistachios
Whisk together the vinegar, sugar, Italian herb blend and olive oil. Season with salt and pepper to taste. Place the carrots in a large glass or ceramic mixing bowl and pour the dressing over the carrots. Toss well and allow the carrots to marinate for an hour or so (or cover and refrigerate overnight). Just before serving, toss the carrots again and then mix in the watermelon and pistachios.
Serves 6 to 8.
SPICED BREAKFAST DATE CAKE
~Shared by Treva, NC
3/4 cup sun-maid chopped dates
1/2cup brown sugar, packed
1 & 1/2-tsp. cinnamon, divided
1/4-tsp. nutmeg
1/2-cup chopped walnuts (optional)
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk
In small bowl, combine dates, brown sugar, 1/2-tsp. cinnamon, nutmeg and walnuts, if using. Set aside.
Combine flour, remaining cinnamon, baking soda and salt in a separate bowl, Set aside, in a large bowl, beat together sugar and butter until fluffy. Beat in eggs until light and creamy. Add flour mixture alternately with buttermilk, mixing just until combined. Spread half of batter in a greased 9"x9" baking pan; sprinkle with half of date mixture, spread remaining batter over top; sprinkle with remaining date mixture .
Bake at 350 for 40-50 minutes, until golden and a toothpick inserted in center tests clean.
Cut into squares; serve warm or cold.
Makes 9-12 servings.
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LAVA ROCKS
~Shared by Jim D., WA State
Makes 2 dozen cookies
Ingredients
2 1/4 cups sifted confectioners sugar
6 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
Generous pinch of sea salt
3 large egg whites
3/4 teaspoon vanilla paste (see Ingredient Notes) or 1 teaspoon vanilla extract
7 ounces (about 2 cups) pecans, chopped and toasted (see Tip)
1 1/2 ounces bittersweet chocolate, grated
4 teaspoons cocoa nibs (see Ingredient Notes)
Instructions:
1. Preheat oven to 325F. Line 2 baking sheets with parchment paper or nonstick baking mats.
2. Thoroughly stir together confectioners sugar, cocoa, flour and salt in a large bowl. Beat in egg whites, one at a time, with an electric mixer on low speed. Add vanilla paste (or extract) and beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl several times. Fold in pecans, chocolate and cocoa nibs until evenly incorporated.
3. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.
4. Bake the cookies, in batches, in the center of the oven, until dry and glossy on the surface but soft in the centers when pressed, 15 to 17 minutes. Let cool on the pan for 5 to 10 minutes. Carefully transfer the cookies, on the paper or mats, to a wire rack to cool completely.
Tips
Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Ingredient notes: One tablespoon of vanilla paste is equivalent to 1 whole bean. Find it in specialty baking shops or online at thespicehouse.com.
You can find cocoa nibs (bits of roasted and hulled cocoa beans) at large grocery stores, gourmet retailers or online at chocosphere.com.
Nutrition Information
Per cookie: 119 calories; 7 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13 mg sodium; 62 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 1 fat
Source: EatingWell.com
CHILI POTATO WEDGES
~Shared by Treva, NC
Makes 4 servings
These spiced-up potato wedges are oven-baked, so they're crispy but very low in fat. They're high in energy-boosting carbs, though, packing 5 grams of fiber per serving. What a dish!
Ingredients:
4 baking potatoes, cut lengthwise into 12 wedges each
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon ground red pepper
To Make:
Preheat the oven to 450°F. Coat a baking sheet with cooking spray. In a large bowl, combine the potatoes and oil. Toss well to coat. In a small bowl, combine the chili powder, cumin, paprika, oregano, thyme, salt, and red pepper. Sprinkle the spice mixture over the potatoes, tossing well to coat.
Arrange the potato wedges in a single layer on the baking sheet. Bake for 20 minutes. Turn the potatoes over and bake for 15 to 17 minutes more, until crisp.
Per serving: 109 calories, 12 g carbohydrates, 5 g protein, 5 g total fat, 0 mg cholesterol, 6 g dietary fiber, 610 mg sodium
Click if you have a submission for the Heart Healthy Recipe
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TOASTED ALMOND CHICKEN SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 8 ounces ready-to-eat chicken strips
- 2 stalks celery, sliced (2 cups)
- 1 tablespoon slivered almonds
- 2 tablespoons reduced-fat mayonnaise
- 1 teaspoon dried dill
- Salt and freshly ground black pepper to taste
- 2 large slices rye bread
DIRECTIONS
Coarsely chop chicken and celery in a food processor or by hand. Remove to a bowl.
Toast almonds in a toaster oven until golden. Add almonds to chicken and stir in mayonnaise, dill, salt, and pepper. Spoon salad onto two plates and serve with bread or toast.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 365, Fat: 12 g, Cholesterol: 101 mg, Sodium: 524 mg,
Carbohydrate: 22 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 40 g
Diabetic Exchanges: 1 Starch, 5 Very Lean Meat, 1 Vegetable, 2 Fat
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
SPICY CHICKEN ENCHILADAS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Filling:
- 1-1/2 cups shredded skinless roasted chicken
- 4-ounce can chopped green chilies
- 1/4 cup nonfat or light sour cream
- 3/4 teaspoon ground cumin
- 8 thin corn tortillas (6-inch rounds)
- 1-3/4 cups canned enchilada sauce, heated
- 1 cup shredded reduced-fat Monterey Jack or Mexican-blend cheese
Toppings:
- 1/2 cup nonfat or light sour cream
- 1/4 cup finely chopped scallions or fresh cilantro
DIRECTIONS
Preheat oven to 450 degrees F.
Combine all of the filling ingredients in a bowl and toss to mix well. Set aside.
Coat a large nonstick skillet with cooking spray and preheat over medium heat. Place a tortilla in the pan and heat for 10 to 15 seconds on each side, until the tortilla is pliable enough to roll up.
Lay the tortilla on a flat surface and spread 1/4 cup of the filling along one end. Roll the tortilla up to enclose the filling. Coat a 9x13-inch pan with nonstick cooking spray and lay the enchilada in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4-inch space between the enchiladas to prevent them from sticking together.
Pour the sauce over the enchiladas, covering them completely. Bake uncovered for 8 minutes. Sprinkle the cheese over the top and bake for about 3 minutes more, or until the cheese is melted.
Serve hot, topping each serving with some of the sour cream and scallions or cilantro.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 356, Carbohydrate: 33 g, Cholesterol: 60 g, Fat: 9 g,
Fiber: 2.4 g, Protein: 30 g, Sodium: 681 mg, Calcium: 379 mg
Diabetic Exchanges: 3 Lean Meat, 2 Starch, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
COUSCOUS SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 8 servings (8 cups total)
INGREDIENTS
- 1 cup Homemade Chicken Broth
or canned reduced-sodium chicken broth
- 3/4 cup uncooked couscous
- 1/2 cup light Italian salad dressing
- 2 cups well-washed, shredded, tightly packed fresh spinach
- 12 cherry tomatoes, halved
- One 8-ounce can water chestnuts
- 1 cup well-washed, tightly packed
whole fresh spinach leaves, for serving
DIRECTIONS
In a saucepan, bring the chicken broth to a boil. Stir in the couscous and remove from the heat. Cover and let stand for 5 minutes. Add the salad dressing. Cover and chill.
To serve, toss the couscous mixture with the shredded spinach, tomatoes, and water chestnuts. Serve on the whole spinach leaves.
Nutritional Information Per Serving (1 cup):
Calories: 96, Fat: 1 g, Cholesterol: 0 mg, Sodium: 261 mg,
Carbohydrate: 19 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable
Source: "The New Family Cookbook for People with Diabetes"
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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BANANA CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With Jean
1 3/4 cups cake mix (from a two-layer size box of cake mix)
1/2 cup miniature chocolate chips
2/3 cup water
1/2 cup mashed banana
2 Tbsp. oil
1 egg
Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.
Mix all ingredients in a medium bowl. Pour into prepared pan.
Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean
FRENCH TOAST CUSTARD CASSEROLE
~Shared by Maggie, TX
For each casserole, you will need:
Ingredients:
1 egg
2 Tbs. whole or reduced-fat milk
2 thick or 3 medium slices of day-old bread (store- bought bread works well)
2 Tbs. chopped pecans
1/3 cup maple-flavored syrup
1 Tbs. butter
1 small ovenproof bowl, about 5" across and 2" deep (a small soup bowl with a handle works well.)
Directions:
Preheat oven to 350 F.
Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the surface with the butter.
Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips, and place in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.
Source: "Breaking Bread with Father Dominic" by Father Dominic Garramone
SUNFLOWER BROCCOLI SALAD
~Shared by Mary S., Nashville, TN
2 cups fresh broccoli florets
2 bacon strips, cooked and crumbled
1 green onion, chopped
3 tablespoons raisins
1 tablespoon sunflower kernels
Dressing:
1/3 cup mayonnaise
4 teaspoons sugar
2 teaspoons white vinegar
In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.
Yields 2 servings.
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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PENNE GRATIN
6 servings
Ingredients
1 pound uncooked Penne pasta
1 cup diced prosciutto, finely diced
3 tablespoons olive oil
½ cup unsalted butter
1 cup heavy cream
4 cups grated parmesan cheese
½ cup Fontina cheese, diced
½ cup fresh mozzarella cheese, diced
freshly ground black pepper
salt
Procedure
1. Bring a large pot of lightly salted water to a boil. Cook the penne pasta until al dente, about 8 to 10 minutes. Drain and keep warm.
2. In a large sauté pan over low heat, cook the prosciutto in the olive oil for about 3 to 5 minutes, or until prosciutto is crisp; set aside. Drain pan of excess fat and melt the butter over low to medium heat. Add the cooked, diced prosciutto, heavy cream, 3½ cups of Parmesan,
Fontina cheese and a pinch of pepper.
3. Bring the sauce to a light boil, add the pasta, toss, and then transfer into a shallow baking dish. Preheat the broiler.
4. Sprinkle the remaining ½ cup of Parmesan on top and broil for 5 to 6 minutes, or until golden brown and crisp. Serve immediately.
Source: Fresco by Scotto Restaurant
GREEN CHILE-CHICKEN CASSEROLE
4 cups shredded cooked chicken
1 ½ cups green enchilada sauce
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 container (8 ounces) sour cream
1 can (4 ounces) diced mild green chiles
½ cup vegetable oil
12 (6 inch) corn tortillas
1 ½ cups (6 ounces) shredded Colby-Jack cheese, divided
Preheat oven to 325F. Grease 13x9-inch casserole.
Combine chicken, enchilada sauce, soup, sour cream and chiles in large skillet. Cook and stir over medium-high heat until warm.
Heat oil in separate deep skillet. Fry tortillas just until soft; drain on paper towels. Place 4 tortillas on bottom of prepared casserole. Layer with one third of chicken mixture and ½ cup cheese. Repeat layers twice.
Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.
Make 6 servings.
Variation: Shredded Mexican cheese blend can be substituted for Colby-Jack cheese.
Tip: For those looking for great taste and the ultimate in convenience, try new products such as precooked boneless chicken strips and chunks. These delicious products are timesavers when preparing pastas, salads, casseroles and sandwiches in a hurry.
Source: Made Simple – Chicken, Favorite Brands Name Recipes Publications International, Ltd.
DO-AHEAD MASHED POTATOES
Easy and convenient, this is a former weekly Favorite Recipe contest winner.
4 to 6 large peeled potatoes, cooked
Salt, to taste
Milk or cream Butter or margarine
Mash cooked potatoes and season with salt; add milk and butter to reach the desired consistency. (You may want to cut back on or omit the butter that goes into the potato mixture, since more will go on top.)
Butter a 2-quart casserole and spoon mashed potatoes into it. Melt enough butter or margarine to cover top of surface completely. Smooth surface so that it is completely sealed with melted butter. Cool slightly, then refrigerate.
Before serving, heat casserole in preheated 300-degree oven until heated through (poke some holes in the top so butter trickles down into potatoes). Potatoes also can be reheated in the top of a double boiler over simmering water.
Makes 6 to 10 servings.
Source: The Houston Chronicle, November, 1996
SOUTHERN STYLE CHICKEN SALAD
If you like chicken salad, you'll love this recipe! Slightly sweet and tangy, a sure crowd pleaser!
2 egg yolks
1/4 cup sugar
1/4 cup cider vinegar
2 teaspoons prepared mustard
1/2 teaspoon salt
2 tablespoons butter or margarine
2 tablespoons milk
2 tablespoons mayonnaise or salad dressing
4 cups diced cooked chickens
1 1/2 cups diced celery
3 hard-boiled eggs, chopped
2 tablespoons finely chopped onions
1. In a small saucepan, whisk egg yolks; add sugar, vinegar, mustard and salt.
2. Cook over low heat, stirring constantly, until mixture thickens.
3. Stir in butter until melted.
4. Cover, and chill for 30 minutes.
5. Add milk and mayonnaise; mix well.
6. In a large bowl, combine remaining ingredients.
7. Add dressing and mix to coat.
8. Chill until ready to serve.
Source: "Taste of Home Country Chicken" recipe collection.
RIB-EYE WITH PLUM SAUCE
Yield: 4 servings
For the rib-eye steaks:
3 garlic cloves, peeled
2 plums, pitted, and cut up
3 tablespoons bottled steak sauce
2 tablespoons olive oil
1/4 cup red vermouth
4 boneless rib-eye steaks,, 6 oz each
For the plum compote:
1 small onion, finely chopped
2 tablespoons olive oil
4 plums, pitted, and cubed
1 tablespoon lime juice
2 teaspoons chopped fresh ginger
1 tablespoon bottled mango chutney
1/4 cup apple juice
2 tablespoons fresh cilantro leaves, chopped
Prepare a charcoal fire.
For the rib-eye steaks, puree, in a blender or food processor, the garlic, plums, steak sauce, olive oil and vermouth.
Pour over the steaks, cover and refrigerate for 20 minutes. (The beef can marinate for up to 3 hours.)
For the plum compote, cook the onion in the oil in a small saucepan over low heat until softened, about 5 to 6 minutes. Combine the plums, lime juice, ginger, chutney, apple juice, cilantro and onion mixture in a small mixing bowl; set aside.
When the coals are white-hot, grill the marinated steaks for about 6 minutes on each side for medium-rare meat, or longer if desired. Transfer the steaks to a platter and spoon the fruit compote over each steak.
NOTE: The same amount of chicken broth or apple juice may be substituted for the vermouth.
Source: Washington Post 11/01/95
BLUEBERRY DESSERT
1-1/2 c crushed graham crackers (16 crackers)
1/4 c melted butter
1/2 c powdered sugar
2 eggs
1/2 c sugar
8 oz pkg. cream cheese, room temp
1 can blueberry pie mix
12 oz cool whip
Blend crackers, butter and powdered sugar.
Pat into buttered 9x13-inch pan.
Beat eggs; add sugar and cream cheese, whip until smooth.
Spread on crust and bake 20 min at 350°, Cool.
Spread the blueberry pie mix on top of cream filling.
Cover with whipped cream and refrigerate.
BREAD MACHINE WHOLE WHEAT DINNER ROLLS
I'm really wanting to buy myself an Automatic Bread Machine (ABM). I've been threatening to for years. Here's a recipe for those who already own one.
Prep Time: 15 min
Total Time: 3 hours 20 min
Makes: 15 rolls
1 cup water
2 tablespoons butter or margarine, softened
1 egg
2 cups Gold Medal® Better for Bread™ flour
1 1/4 cups Gold Medal® whole wheat flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast
Additional butter or margarine, melted, if desired
1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle. Do not use Delay cycle.
3. Remove dough from pan, using lightly floured hands; place on lightly floured surface. Cover dough and let rest 10 minutes.
4. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double in size. Dough is ready if indentation remains when touched.
5. Heat oven to 375°F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on cooling rack.
High Altitude (3500-6500 ft): Decrease bread machine yeast to 2 1/4 teaspoons. Bake 15 to 18 minutes.
Give these rolls a deep golden glow by brushing the tops with melted butter.
Nutrition Information:
1 Roll: Calories 130 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg;
Sodium 170mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 3g); Protein 3g
Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 1 1/2
Source: Betty Crocker
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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!
~Maggie~
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
www.zilchmixers.com.
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