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A to Z Recipes
January 25, 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 doing well. We had some un-wintry weather for a few days. I know many of you would love some of that to come your way. However the weather is in your neck of the woods, I hope you're hungry because we have some great recipes in today's issue.
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 join us can tell you. I sure hope you can see your way clear to join us.
Happiest of birthday wishes go out to my sweet daughter Angela who celebrates her special day on Tuesday the 27th. She's a grown woman now but in my heart she will always be my baby girl.
Photo: Pamela Edwards Hopkins
The current Monthly Theme topic is Sweets for my
Sweet and ends this Friday. Please 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 got some nice emails this week from folks saying this was their favorite place to find recipes. Today's issue is a fine example of why, too. Look at who did the sharing for you:
Jean, OH
Treva, NC
Ann, Mims, FL
Doe, Oliver, B.C.
Jim D., WA State
Betty K., Belhaven, NC
Larry J., Spring Hill, TN
Patricia, Charlevoix, MI
Johnny, LA
Dorie, IL
Mary S., Nashville, TN
Linda H., Rosharon, TX
Jean, Syracuse, NY
Jessica, Corfu, Greece
Larry Holmes, Toronto, Canada
We'll see you here again on Wednesday, God willing.
Make some changes for the New Year. Visit Amazon.com for great ways to save
and help A to Z Recipes. Click
here.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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~Shared by Jean, OH
This has been posted before but is so important to know. I will continue to forward this every time it comes around!
STROKE IDENTIFICATION
STROKE: Remember the 1st Three Letters....S.T.R.
It only takes a minute to read this...
A neurologist says that if he can get to a stroke victim within 3 hours he can totally reverse the effects of a stroke...totally. He said the trick was getting a stroke recognized, diagnosed, and then getting the patient medically cared for within 3 hours, which is tough.
RECOGNIZING A STROKE
Thank God for the sense to remember the '3' steps, STR . Read and Learn!
Sometimes symptoms of a stroke are difficult to identify. Unfortunately, the lack of awareness spells disaster. The stroke victim may suffer severe brain damage when people nearby fail to recognize the symptoms of a stroke.
Now doctors say a bystander can recognize a stroke by asking three simple questions:
S *Ask the individual to SMILE.
T *Ask the person to TALK and SPEAK A SIMPLE SENTENCE (Coherently)
(i.e. It is sunny out today.)
R *Ask him or her to RAISE BOTH ARMS.
If he or she has trouble with ANY ONE of these tasks, call emergency number immediately and describe the symptoms to the dispatcher.
New Sign of a Stroke -------- Stick out Your Tongue
NOTE: Another 'sign' of a stroke is this: Ask the person to 'stick' out his tongue. If the tongue is 'crooked', if it goes to one side or the other,that is also an indication of a stroke.
A cardiologist says if everyone who gets this e-mail sends it to 10 people; you can bet that at least one life will be saved.
I have done my part....will you?
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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Member of The Family
~Shared by Treva, NC
What would I do without you,
My precious, furry friend?
Part mischief, but all blessing,
And faithful to the end.
You look at me with eyes of love,
You never hold a grudge,
You think I'm far too wonderful
To criticize or judge.
It seems your greatest joy in life
Is being close to me,
I think God knew how comforting
Your warm soft fur would be.
I know you think You're human,
But I'm glad it isn't true
The world be a nicer place
If folks were more like you.
A few short years is all we have
One day we'll have to part,
But you...my pet will always have
A place within my heart!
by Hope Harrington Kolb
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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24 THINGS ABOUT TO BECOME EXTINCT IN AMERICA
~Shared by Ann, Mims, FL
24. Yellow Pages
This year will be pivotal for the global Yellow Pages industry. Much like newspapers, print Yellow Pages will continue to bleed dollars to their various digital counterparts, from Internet Yellow Pages (IYPs), to local search engines and combination search/listing services like Reach Local and Yodel Factors like an acceleration of the print 'fade rate' and the looming recession will contribute to the onslaught. One research firm predicts the falloff in usage of newspapers and print Yellow Pages could even reach 10% this year -- much higher than the 2%-3% fade rate seen in past years.
23. Classified Ads
The Internet has made so many things obsolete that newspaper classified ads might sound like just another trivial item on a long list. But this is one of those harbingers of the future that could signal the end of civilization as we know it. The argument is that if newspaper classifieds are replaced by free online listings at sites like
Craigslist.org and Google Base, then newspapers are not far behind them.
22. Movie Rental Stores
While Netflix is looking up at the moment, Blockbuster keeps closing store locations by the hundreds. It still has about 6,000 left across the world, but those keep dwindling and the stock is down considerably in 2008, especially since the company gave up a quest of Circuit City . Movie Gallery, which owned the Hollywood Video brand, closed up shop earlier this year. Countless small video chains and mom-and-pop stores have given up the ghost already.
21. Dial-up Internet Access
Dial-up connections have fallen from 40% in 2001 to 10% in 2008. The combination of an infrastructure to accommodate affordable high speed Internet connections and the disappearing home phone have all but pounded the final nail in the coffin of dial-up Internet access.
20. Phone Landlines
According to a survey from the National Center for Health Statistics, at the end of 2007, nearly one in six homes was cell-only and, of those homes that had landlines, one in eight only received calls on their cells.
19. Chesapeake Bay Blue Crabs
Maryland 's icon, the blue crab, has been fading away in Chesapeake Bay . Last year Maryland saw the lowest harvest (22 million pounds) since 1945. Just four decades ago the bay produced 96 million pounds. The population is down 70% since 1990, when they first did a formal count. There are only about 120 million crabs in the bay and they think they need 200 million for a sustainable population. Over-fishing, pollution, invasive species and global warming get the blame.
18. VCRs
For the better part of three decades, the VCR was a best-seller and staple in every American household until being completely decimated by the DVD, and now the Digital Video Recorder (DVR). In fact, the only remnants of the VHS age at your local Wal-Mart or Radio Shack are blank VHS tapes these days. Pre-recorded VHS tapes are largely gone and VHS decks are practically nowhere to be found. They served us so well.
17. Ash Trees
In the late 1990s, a pretty, iridescent green species of beetle, now known as the emerald ash borer, hitched a ride to North America with ash wood products imported from eastern Asia . In less than a decade, its larvae have killed millions of trees in the Midwest , and continue to spread. They've killed more than 30 million ash trees in southeastern Michigan alone, with tens of millions more lost in Ohio and Indiana . More than 7.5 billion ash trees are currently at risk.
16. Ham Radio
Amateur radio operators enjoy personal (and often worldwide) wireless communications with each other and are able to support their communities with emergency and disaster communications if necessary, while increasing their personal knowledge of electronics and radio theory. However, proliferation of the Internet and its popularity among youth has caused the decline of amateur radio. In the past five years alone, the number of people holding active ham radio licenses has dropped by 50,000, even though Morse Code is no longer a requirement.
15. The Swimming Hole
Thanks to our litigious society, swimming holes are becoming a thing of the past. '20/20' reports that swimming hole owners, like Robert Every in High Falls, NY, are shutting them down out of worry that if someone gets hurt they'll sue. And that's exactly what happened in Seattle . The city of Bellingham was sued by Katie Hofstetter who was paralyzed in a fall at a popular swimming hole in Whatcom Falls Park . As injuries occur and lawsuits follow, expect more swimming holes to post 'Keep out!' signs.
14. Answering Machines
The increasing disappearance of answering machines is directly tied to No 20 our list -- the decline of landlines. According to USA Today, the number of homes that only use cell phones jumped 159% between 2004 and 2007. It has been particularly bad in New York ; since 2000, landline usage has dropped 55%. It's logical that as cell phones rise, many of them replacing traditional landlines, that there will be fewer answering machines.
13. Cameras That Use Film
It doesn't require a statistician to prove the rapid disappearance of the film camera in America . Just look to companies like Nikon, the professional's choice for quality camera equipment. In 2006, it announced that it would stop making film cameras, pointing to the shrinking market -- only 3% of its sales in 2005, compared to 75% of sales from digital cameras and equipment.
12. Incandescent Bulbs
Before a few years ago, the standard 60-watt (or, yikes, 100-watt) bulb was the mainstay of every U.S. home. With the green movement and all-things-sustainable-energy crowd, the Compact Fluorescent Lightbulb (CFL) is largely replacing the older, Edison-era incandescent bulb. The EPA reports that 2007 sales for Energy Star CFLs nearly doubled from 2006, and these sales accounted for approximately 20 percent of the U.S. light bulb market. And according to USA Today, a new energy bill plans to phase out incandescent bulbs in the next four to 12 years.
11. Stand-Alone Bowling Alleys
Bowling Balls. US claims there are still 60 million Americans who bowl at least once a year, but many are not bowling in stand-alone bowling alleys. Today most new bowling alleys are part of facilities for all types or recreation including laser tag, go-karts, bumper cars, video game arcades, climbing walls and glow miniature golf. Bowling lanes also have been added to many non-traditional venues such as adult communities, hotels and resorts, and gambling casinos.
10. The Milkman
According to the U.S. Department of Agriculture, in 1950, over half of the milk delivered was to the home in quart bottles, by 1963, it was about a third and by 2001, it represented only 0.4% percent. Nowadays most milk is sold through supermarkets in gallon jugs. The steady decline in home-delivered milk is blamed, of course, on the rise of the supermarket, better home refrigeration and longer-lasting milk. Although some milkmen still make the rounds in pockets of the U.S. , they are certainly a dying breed.
9. Hand-Written Letters
In 2006, the Radicati Group estimated that, worldwide, 183 billion e-mails were sent each day. Two million each second. By November of 2007, an estimated 3.3 billion Earthlings owned cell phones, and 80% of the world's population had access to cell phone coverage. In 2004, half-a-trillion text messages were sent, and the number has no doubt increased exponentially since then. So where amongst this gorge of gabble is there room for the elegant, polite hand-written letter?
8. Wild Horses
It is estimated that 100 years ago, as many as two million horses were roaming free within the United States . In 2001, National Geographic News estimated that the wild horse population had decreased to about 50,000 head. Currently, the National Wild Horse and Burro Advisory board states that there are 32,000 free roaming horses in ten Western states, with half of them residing in Nevada . The Bureau of Land Management is seeking to reduce the total number of free range horses to 27,000, possibly by selective euthanasia.
7. Personal Checks
According to an American Bankers Assoc. report, a net 23% of consumers plan to decrease their use of checks over the next two years, while a net 14% plan to increase their use of PIN debit. Bill payment remains the last stronghold of paper-based payments -- for the time being. Checks continue to be the most commonly used bill payment method, with 71% of consumers paying at least one recurring bill per month by writing a check. However, on a bill-by-bill basis, checks account for only 49% of consumers' recurring bill payments (down from 72% in 2001 and 60% in 2003).
6. Drive-in Theaters
During the peak in 1958, there were more than 4,000 drive-in theaters in this country, but in 2007 only 405 drive-ins were still operating. Exactly zero new drive-ins have been built since 2005. Only one reopened in 2005 and five reopened in 2006, so there isn't much of a movement toward reviving the closed ones.
5. Mumps & Measles
Despite what's been in the news lately, the measles and mumps actually, truly are disappearing from the United States . In 1964, 212,000 cases of mumps were reported in the U.S. By 1983, this figure had dropped to 3,000, thanks to a vigorous vaccination program. Prior to the introduction of the measles vaccine, approximately half a million cases of measles were reported in the U.S. annually, resulting in 450 deaths. In 2005, only 66 cases were recorded.
4. Honey Bees
Perhaps nothing on our list of disappearing America is so dire; plummeting so enormously; and so necessary to the survival of our food supply as the honey bee. Very scary. 'Colony Collapse Disorder,' or CCD, has spread throughout the U.S. and Europe over the past few years, wiping out 50% to 90% of the colonies of many beekeepers -- and along with it, their livelihood.
3. News Magazines and TV News
While the TV evening newscasts haven't gone anywhere over the last several decades, their audiences have. In 1984, in a story about the diminishing returns of the evening news, the New York Times reported that all three network evening-news programs combined had only 40.9 million viewers. Fast forward to 2008, and what they have today is half that.
2. Analog TV
According to the Consumer Electronics Association, 85% of homes in the U.S. get their television programming through cable or satellite providers. For the remaining 15% -- or 13 million individuals -- who are using rabbit ears or a large outdoor antenna to get their local stations, change is in the air. If you are one of these people you'll need to get a new TV or a converter box in order to get the new stations which will only be broadcast in digital.
1. The Family Farm
Since the 1930s, the number of family farms has been declining rapidly. According to the USDA, 5.3 million farms dotted the nation in 1950, but this number had declined to 2.1 million by the 2003 farm census (data from the 2007 census hasn't yet been published). Ninety-one percent of
the U.S. FARMS are small Family Farms.
Both interesting and saddening, isn't it?
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
19th Thelma W. in Erlanger, Kentucky
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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A R T I E
~Shared by Doe, Oliver, B.C.
Tired of constantly being broke & stuck in an unhappy marriage, a young husband decided to solve both problems by taking out a large insurance policy on his wife with himself as the beneficiary, & then arranging to have her killed.
A 'friend of a friend' put him in touch with a nefarious dark-side underworld figure who went by the name of 'Artie.' Artie then explained to the husband that his going price for snuffing out a spouse was $5,000.
The husband said he was willing to pay that amount, but that he wouldn't have any cash on hand until he could collect his wife's insurance money.
Artie insisted on being paid at least something up front, so the man opened his wallet, displaying the single dollar bill that rested inside.
Artie sighed, rolled his eyes, & reluctantly agreed to accept the dollar as down payment for the dirty deed.
A few days later, Artie followed the man's wife to the local Super Wal-Mart store. There, he surprised her in the produce department & proceeded to strangle her with his gloved hands & as the poor unsuspecting woman drew her last breath & slumped to the floor........the manager of the produce department stumbled unexpectedly onto the murder scene.
Unwilling to leave any living witnesses behind, ol' Artie had no choice but to strangle the produce manager as well.
However, unknown to Artie, the entire proceedings were captured by the hidden security cameras & observed by the store's security guard, who immediately called the police.
Artie was caught & arrested before he could even leave the store. Under intense questioning at the police station, Artie revealed the whole sordid plan, including his unusual financial arrangements with the hapless husband who was also quickly arrested.
The next day in the newspaper, the headline declared .
You're going to hate me for this.......
ARTIE CHOKES
2 for a $1.00
AT WAL-MART!'
~Shared by Jim D., WA State
"You know you're on a diet when cat food commercials make you Hungry."
--Andy Bumatai
APHORISM:
SHORT, POINTED SENTENCE EXPRESSING A WISE, CLEVER OBSERVATION; A GENERAL TRUTH OR ADAGE
~Shared by Patricia, Merritt Island, FL
1. The nicest thing about the future is it always starts tomorrow.
2. Money will buy a fine dog but only kindness will make him wag his tail.
3. If you don't have a sense of humor, you probably don't have any sense at all.
4. Seat belts are not as confining as wheelchairs.
5. A good time to keep your mouth shut is when you're in deep water.
6. How come it takes so little time for a child who is afraid of the dark to become a teenager who wants to stay out all night?
7. Why is it that, at class reunions, you feel younger than everyone else looks?
8. Scratch a dog and you'll find a permanent job.
9. No one has more driving ambition than the boy who wants to buy a car.
10. There are no new sins; the old ones just get more publicity.
11. There are worse things than getting a call for a wrong number at 4AM: It could be a right number.
12. No one ever says "It's only a game" when their team's winning.
13. I've reached the age where the happy hour is a nap.
14. Be careful reading the fine print. There's no way you're going to like it.
15. The trouble with bucket seats is not everybody has the same size bucket.
16. After 70 if you don't wake up aching in every joint, you are probably dead.
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:
CHERRY-CREAM CHEESE COFFEE CAKE
~Shared by Betty K., Belhaven, NC
1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
1/4 cup sliced almonds, optional
1/4 cup chopped maraschino cherries, well drained
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup powdered sugar
2 teaspoons milk
Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside. Unroll dough onto cookie sheet; press into 13 x 7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center of rectangle, using middle 1/3.
On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.
CHICKEN TETRAZZINI
~Shared by Larry J., Spring Hill, TN
Delicious pasta and chicken to warm up with during the winter season.
INGREDIENTS:
1/2 pound vermicelli, cooked and drained
1/2 pound mushrooms
6 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups chicken broth
Salt and pepper, to taste
Nutmeg, to taste
1 cup heavy cream
3 tablespoons dry sherry
4 to 5 cups cubed cooked chicken
1/2 cup sliced black olives
1/2 cup grated Parmesan cheese
TO PREPARE:
Preheat oven to 350 degrees. Cook vermicelli, drain, and set aside. Saute mushrooms in 3 tablespoons butter, and set aside. In a saucepan, melt 3 tablespoons butter and blend in flour. Gradually add broth, stirring constantly, until mixture is thickened. Add salt, pepper, nutmeg, cream, and sherry, stirring and cooking 10 minutes. Mix one-half sauce with mushrooms and vermicelli. Pour into a buttered 3-quart casserole. Mix remaining sauce with chicken and olives. Pour over pasta mixture. Sprinkle cheese over the top. Bake 15 to 20 minutes until top is lightly browned.
SERVES: 8 - 10
Source: "Atlanta Cooknotes"
HOMEMADE CARAMEL (COPYCAT)
~Shared by Treva, NC
1 cup butter or margarine
1 pound brown sugar
dash salt
1 cup light corn syrup
1 can eagle brand sweetened condensed milk
1 teaspoon vanilla
Melt butter in heavy 3 qt. pan. Add sugar and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over med. heat to firm ball stage (245), for 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9 pan. Cool and cut into squares. You may add chopped toasted nuts if you want to.
Chocolate Caramels
Add 2 1-ounce squares unsweetened chocolate with milk.
Makes about 2 1/2 pounds
BLUEBERRY GINGER BELLINI
~Shared by Patricia, Charlevoix, MI
1/2 cup blueberries
1 tablespoon minced ginger
1 tablespoon sugar
Juice of 1/2 lemon
2 cups blueberry juice
1/2 cup sparkling wine, divided
Mash blueberries with ginger, sugar and lemon juice. Add blueberry juice and let steep for at least 5 minutes. Strain; divide among 4 champagne flutes. Top each with 1/2 cup sparkling wine.
Serves 4.
POOR MAN'S CAKE
~Shared by Johnny, LA
Granny's cake is made with a whole, ground-up orange (yes, peel and all, just cut it up into the food processor). The cake is dense, moist and full of spices. Serve it in thin slices.
Makes 20 servings
2 cups sugar
1 box raisins
Pinch of salt
1 cup shortening
1 whole ground orange
2 teaspoons EACH nutmeg, cinnamon and cloves
2 cups water
4 cups flour
2 teaspoons baking soda
2 cups nuts (preferably pecan halves)
Grease and flour an angel food or large Bundt cake pan. Preheat oven to 325 degrees.
In a large saucepan, bring to a boil the sugar, raisins, salt, shortening, orange, spices and water. Remove from heat. Let cool. Sift together the flour and baking soda.
Stir flour into the boiled mixture. Stir in nuts thoroughly. Turn into the prepared pan. Bake for 1 hour or longer, up to 2 hours, until cake tests done with a toothpick in several places and pulls away from the edges of the pan. Let cake cool in the pan for a little while before turning it out onto a plate.
SPICY CHICKEN WRAPS
~Shared by Treva, NC
2 pounds boneless, skinless chicken breasts
20 large jalapeno peppers
1 pound sliced bacon, halved crosswise
Salt and pepper
Olive oil
Kitchen gloves are a must
In a skillet, drizzle olive oil to coat bottom; heat on medium heat. Cut up chicken into small cubes and cook in skillet until tender.
Add salt and pepper to taste. Cut jalapenos in halves and remove seeds. (Make sure you wear gloves or your hands will burn!)
Place chicken chunks in jalapeno halves and wrap with bacon. Use a toothpick to hold together. Preheat oven to 350 degrees. Bake until bacon is crispy.
MOM'S STRAWBERRY SHORTCAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 C. sliced fresh strawberries
1 C. fresh blueberries
2 T. sugar
Shortcake:
1 C. all purpose flour
1/4 C. plus 1 T. sugar divided
1/2 t. baking soda
dash salt
1/4 C. cold butter
1/3 C. milk
1/4 C. sour cream
whipped cream, optional
In a small bowl combine the strawberries, blueberries and 2 T. sugar, set aside.
In a large bowl combine the flour, 1/4 C. sugar, baking soda and salt. Cut in butter until mixture resembles course crumbs. Combine the milk and sour cream; stir into the crumb mixture just until moistened.
Spread batter into a greased 9" pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350 for 16-20 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes, cut into 6 wedges.
Split each wedge in half horizontally. Serve warm with berry mixture; garnish with whipped cream if desired.
CHICKEN BREASTS DIJON
~Shared by Mary S., Nashville, TN
3 pounds skinless boneless chicken breast halves (about 6 small)
1/4 cup Dijon mustard
1 teaspoon vegetable oil
2 tablespoons dry white wine
Freshly ground pepper
2 tablespoons mustard seed
Chopped parsley -- if desired
Heat oven to 400º. Remove excess fat from chicken. Place chicken, meaty sides up, in rectangular pan, 13 × 9 × 2 inches, sprayed with nonstick cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle with pepper and mustard seed. Bake uncovered until chicken is done, about 30 minutes. Sprinkle with chopped parsley.
Serves 6.
GRANDMA'S AUTUMN APPLE CAKE
~Shared by Treva, NC
3 eggs
1 3/4 cup sugar
1 cup oil
2 cups flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2 cups sliced apples (peeled and cored)
1 cup walnuts
Beat eggs and sugar together, add oil a little at a time.
Then add flour, salt and dry ingredients to mixture.
Add vanilla, fold in apples and nuts.
Pour batter into a greased and floured bundt pan. Bake at 350 for 40 to 50 minutes.
When cool transfer to plate and sprinkle with powdered sugar.
TACOS IN PASTA SHELLS
~Shared by Linda H., Rosharon, TX
1 12-oz. package jumbo pasta shells, 18 to a package
2-1/2 lbs. ground beef or mixture of ground beef and ground pork
2 3-oz. packages cream cheese, cubed
2 tbsp. chili powder
salt to taste
1 large onion, diced small sauce:
2-1/2 cups tomato sauce
1 cup canned, chopped green chilies
1 package taco seasoning mix
1/2 tsp. salt
2 cups shredded pepper-jack cheese
Cook pasta, when done transfer shells to ice water with slotted spoon. Brown meat and onion until there's no more pink showing in meat, stirring to crumble, drain well. After meat is drained, place back in skillet, add cubed creamed cream, chili powder and Salt. Simmer 5 minutes stirring. Let cool until you can handle filling. Fill shells with filling using your fingers. Place meat side up in a 13x9x2" baking dish you have sprayed with non-stick spray. In small saucepan, cook together sauce ingredients on simmer for 10 minutes. Pour over shells. Cover with foil. Bake in preheated 350 degree oven 30 minutes, remove foil and sprinkle the cheese on top of shells, return to oven for 10 minutes uncovered.
CHERRY SWIRLED CHEESECAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Servings: one (9-inch) cheesecake
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Ingredients
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (21-ounce) can cherry pie filling or topping
1 teaspoon grated orange peel
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
Instructions
Preheat oven to 300°F. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In blender container, puree pie filling until smooth; add orange peel.
In mixer bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs, lemon juice and vanilla; mix well.
Pour half of batter into pan; top with 1/2 cup puree. Repeat layering. With knife, swirl puree into cream cheese mixture.
Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Store leftovers covered in refrigerator.
CORN FRITTERS WITH CARAMELIZED ONION JAM
~Shared by Treva, NC
1 large sweet onion, halved and thinly sliced
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/3 cup apple jelly
1/3 cup canned diced tomatoes
1 tablespoon tomato paste
1/8 teaspoon curry powder
1/8 teaspoon ground cinnamon
Dash salt and pepper
FRITTERS:
2 cups biscuit/baking mix
1 can (11 ounces) gold and white corn, drained
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Oil for frying
In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside. In a small saucepan, combine the jelly, tomatoes, tomato paste, curry, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm. In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined. In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam.
Yield: 2 dozen (3/4 cup jam).
Nutrition Facts One serving: 1 fritter with 1-1/2 teaspoons jam
Calories: 130 Fat: 8 g Saturated Fat: 2 g Cholesterol: 21 mg Sodium: 234 mg Carbohydrate: 12 g Fiber: 1 g Protein: 2 g
Source: Taste of Home
CRANBERRY-APPLE TURKEY BREAST
~Shared by Jessica, Corfu, Greece
2 teaspoons melted butter or margarine
1/2 cup chicken broth
1 large apple, cored and chopped
1/2 cup chopped onion
1 stalk celery, chopped
1 cup whole berry cranberry sauce
3/4 teaspoon poultry seasoning
2 cups seasoned crumb-style stuffing
2 1/2 pounds turkey breast cutlets
Combine butter, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning and stuffing. Place 3 tablespoons stuffing mix on each turkey cutlet. Roll up and tie. Place in crockpot. Cover; cook on LOW 8 hours (HIGH 4 hours).
Source: CDKitchen
CHOCOLATE ESPRESSO BROWNIES
~Shared by Jim D., WA State
1 1/3 cup flour
1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1/2 cup butter
1/3 cup light corn syrup
1/2 cup espresso coffee or other strong brewed coffee
16 oz. semisweet chocolate squares
4 eggs
2 tsp. vanilla
Combine flour, baking powder, baking soda and salt in a large bowl and set aside. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch. Add chocolate mixture to flour mixture and mix with a hand mixer. Add eggs and vanilla and mix again. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.
The Skinny: Use egg and sugar substitute and low fat chocolate or even carob to cut some fat and calories.
CROCKPOT CREAMY RANCH POTATOES
~Shared by Treva, NC
2 lbs small red potatoes, quartered
1 (8 oz) pkg cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 can cream of potato soup
Place potatoes in a 3 1/2-quart crock pot. In a small bowl, combine cream cheese and salad dressing mix. Stir in soup.
Add to potatoes. Cover, cook on low for 7 to 9 hours or on high for 3 1/2 to 4 1/2 hours. Stir to blend before serving.
FRUIT ‘N’ YOGURT SMOOTHIE
~Submitted by Larry Holmes, Toronto, Canada
1/2 pound strawberries, hulled
1/2 pound bananas, peeled
1 cup unflavored low-fat yogurt
1/2 cup milk
1/4 cup sugar
3 strawberries for garnish
Slice strawberries into blender container; add yogurt, milk and sugar. Blend smooth.
Pour into three 10-ounce glasses with ice. Garnish each serving with strawberry.
JELL-O AQUARIUM
~Shared by Patricia, Charlevoix, MI
3 packages blue gelatin
9 ounces red cinnamon candy or small speckled jelly beans
1/2 gallon capacity new fishbowl or large, clean glass bowl Gummi fish a few small pieces of kale or purple endive, washed, patted dry.
In a medium sized bowl, prepare the gelatin according to package directions, omitting the cold water step. Instead, use cold water mixed with ice cubes. Use about 1 cup cold water and enough ice cubes to equal 1 cup per package. Stir until the ice melts.
Meanwhile, make a layer of gravel by placing the cinnamon candies or small speckled jelly beans in the bottom of the fishbowl or glass bowl. Slowly pour the prepared gelatin over a knife blade to keep the liquid from disturbing the gravel. Place in the refrigerator and chill until slightly thickened.
When slightly thickened, place kale or purple endive into the gravel, using tongs or a wooden skewer. Place Gummi fish in the thickened gelatin.
Makes 12 1/2 cup servings.
SOUR CREAM APPLE PIE
~Shared by Treva, NC
Sweetened sour cream swirls around apple slices in this rich pie featuring an easy refrigerated pie crust and quick brown sugar and cinnamon crumble topping.
Makes: 8 servings
INGREDIENTS
Crust:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling:
1 1/4 cups sour cream
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
6 cups 1/4-inch slices peeled baking apples
Topping:
1/2 cup all-purpose flour
1/2 cup chopped walnuts
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Dash salt
3 tablespoons cold butter or margarine
DIRECTIONS
1. Heat oven to 400°F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat sour cream, granulated sugar, flour, salt, vanilla and egg with wire whisk until well blended; stir in apples. Pour into crust-lined pie plate.
2. Bake 15 minutes. Reduce oven temperature to 350°F; bake 30 minutes longer.
3. Meanwhile, in medium bowl, mix all topping ingredients except butter. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs; refrigerate until ready to use.
4. Sprinkle topping over pie. Bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, about 2 hours. Cover and refrigerate any remaining pie.
PUEBLO CHILE BALLS
~Shared by Johnny, LA
The Pueblo Indians of New Mexico have been making these for centuries. They serve them as a dessert for feasts and weddings.
1 cup chopped green New Mexican chile, roasted, peeled, stems and seeds removed
1 pound lean ground pork (Wonder where they got pork from?)
1/4 cup chopped onion
1/2 cup raisins
1/2 cup sugar
2 eggs, separated
3 tablespoons flour
2 teaspoons salt
Flour
Vegetable oil
Brown pork; add onions, then sauté until onions are soft. Pour off fat as it accumulates. Stir in chile, raisins and sugar.
Beat egg whites until peaks form.
Combine flour and egg yolks and mix thoroughly.
Fold egg-yolk mixture into whites until combined to form a batter.
Roll about 1 teaspoon of the meat mixture in the flour and shape into a 1-inch ball.
When all the meat mixture has been shaped into balls, dip the chile balls into the batter and deep fry at 350 degrees F until golden. Drain on paper towels.
TORTILLA PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1-1/2 lbs lean ground beef
1 package enchilada sauce mix
2 (8-oz) cans Tomato sauce
1/2 tsp salt
1 cup water
1 large onion, finely chopped
1 (2-1/4 oz) can sliced, ripe olives
Heavy Duty foil (about 15 inches long)
8-10 corn Tortillas
1 cup grated cheddar cheese
Sauce:
1 (8-oz) can tomato sauce
1/2 cup water
1 package spicy cheese dip (about 1/2 oz)
In skillet or Crockpot with browning unit, cook beef until crumbly, drain off excess fat
In mixing bowl, combine dry enchilada sauce mix with tomato sauce, salt, and water; stir in onion, olives and browned beef
Line Crockpot with foil by making a nest in the bottom. Spoon 2 tbsp meat sauce mixture on foil in bottom. Arrange alternate layers of tortillas and meat sauce, ending with a layer of sauce on top. Cover and cook on low for 4-6 hours
Sprinkle with cheese and cook another 5 minutes
Picking up the sides of the foil liner, lift the tortilla pie out of pot. Slide onto serving dish. Cut into wedges, serve with sauce.
Sauce:
In small saucepan, combine tomato sauce, water and dry cheese dip mix. Cover and simmer for 5 minutes. Serve hot.
SWEET CHICKEN BACON WRAPS
~Shared by Treva, NC
1 & 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds.
Wrap each chicken cube with bacon and secure with a wooden pick.
Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray.
Place chicken wrap on rack in broiler pan.
Bake 350 for 30 to 35 minutes or until bacon is crisp.
AVOCADO MELON SALAD & PICANTE HONEY DRESSING
~Shared by Linda H., Rosharon, TX
Prep: 20 minutes
Serves: 6
Ingredients:
1/2 cup Pace® Picante Sauce
3 tbsp. honey
2 tbsp. lime juice
1 tbsp. vegetable oil
3 cups spinach leaves torn in bite-size pieces
2 cups cubed cantaloupe
1 large avocado, peeled, pitted and cut into cubes
1/4 cup toasted slivered blanched almond
Directions:
MIX picante sauce, honey, lime juice and oil in small bowl.
TOSS spinach, cantaloupe, avocado and picante sauce mixture in large bowl until evenly coated. Sprinkle with almonds. Serve immediately.
TIP: To toast almonds, arrange almonds in single layer in shallow baking pan. Bake at 350°F. for 10 min. or until lightly browned.
Source: Campbell's Kitchen
CHINESE B B Q PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
3 lb. pork tenderloin
1/4 c. sherry
1/2 tsp. salt
Pepper
1 clove garlic, crushed
1/2 tsp. ginger
1/2 c. soy sauce
1/4 c. sugar
1 tsp. salt
1 tsp. food flavoring
Marinate 2 hours. Turn and baste a few times. Bake at 375 degrees on rack for 1 hour, basting several times. Cool and slice thin. Serve with side dish of ketchup, hot mustard, sesame seeds to dip tenderloin in.
CHILI'S SOUTHWEST VEGETABLE SOUP
(A COPY CAT RECIPE)
~Shared by Treva, NC
6 cups chicken broth
1 15-ounce can diced tomatoes, with juice
1 cup water
1 cup canned dark red kidney beans, with liquid
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 teaspoon chili powder
dash garlic powder
Garnish
1 cup grated cheddar-jack cheese blend
1 cup crumbled corn tortilla chips
Combine all the soup ingredients in a large saucepan over high heat. Mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.
Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.
To serve, ladle 1 1/2 cups into a bowl. Sprinkle a tablespoon of the grated cheddar-jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.
Makes 6 servings
SPAGHETTI WITH CREAMY CLAM SAUCE
~Shared by Jim D., WA State
Makes 4 main-dish servings
This creamy version of the ever-popular pasta with clam sauce cooks in minutes. If small cans of minced clams are pantry staples, you can prepare an enticing meal with very little notice. Serve with a green salad and crusty bread to soak up the sauce.
RECIPE INGREDIENTS
8 ounces dried spaghetti or linguine or 1 pound fresh linguine or other ribbon pasta
Sauce
For Sauce:
2 6-1/2 ounce cans minced clams
Half and half, light cream, or milk
1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon dried basil or oregano, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup snipped fresh parsley
1/4 cup dry white wine
1/4 cup grated Parmesan cheese
DIRECTIONS
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.
FOR SAUCE: Meanwhile, drain clams, reserving liquid. Add enough half-and-half, light cream, or milk to the reserved liquid to make 1 and 3/4 cups.
In a medium saucepan cook the onion and garlic in hot margarine or butter for about 5 minutes, or till onion is tender but not brown. Stir in the flour, basil or oregano, salt, and pepper. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Stir in the parsley, wine, and clams. Heat through.
Serve sauce over hot pasta. Sprinkle with Parmesan cheese. Serve immediately.
Source: Cooking at a Glance - Pasta
THREE MINUTE WHITE FUDGE
~Shared by Treva, NC
3 cups white sugar
3/4 cup canned milk
1/4 cup margarine
1/4 tsp vanilla
2 cups marshmallow creme
1/4 tsp salt
Bring sugar, milk, and butter to a boil and boil 3 minutes. Reduce heat and stir in marshmallow creme, vanilla and salt. Mix well and mix quickly. Pour into a buttered 13 x 9 inch pan. Allow to cool and enjoy.
***Could also add 1 1/4 cup peanut butter, adding at the same time as the marshmallow creme***
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WILTED SPINACH WITH GARLIC
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1 pound spinach, washed and stemmed, or 1 pound Swiss chard, washed, stems sliced, leaves torn
Salt & freshly ground pepper to taste
Instructions
Heat oil in a large skillet over medium-high heat. Add garlic and stir until golden, about 30 seconds. Add greens in batches, if necessary, and toss until just wilted, 2 to 4 minutes. Season with salt and pepper.
Nutrition Information
Per serving: 59 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrate; 3 g protein; 3 g fiber; 235 mg sodium; 636 mg potassium, 0 Carbohydrate Servings
Source: EatingWell
BROCCOLI, WHITE BEAN & CHEDDAR SOUP
~Shared by Treva, NC
Broccoli, white beans and Cheddar blend together deliciously in this quick and healthy soup.
Low Calorie, Low Carb, High Fiber, Low Sat Fat, Low Cholesterol, Low Sodium, High Calcium, Heart Healthy, Healthy Weight
1 (14-ounce) can reduced-sodium chicken broth or vegetable broth
1 cup water
1 pound broccoli crowns , trimmed and chopped (about 6 cups)
1 (14-ounce) can cannellini beans , rinsed
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese
1: Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
2: Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
Servings: 6 servings, scant 1 cup each
Nutrition: (Per serving): Calories - 153; Carbohydrates - 15; Fat - 7; Saturated Fat - 4;
Monounsaturated Fat - 0; Protein - 11; Cholesterol - 21; Dietary Fiber - 6;
Potassium - 435; Sodium - 437
Vitamin C (94 daily value), Vitamin A (25 dv), Calcium (21 dv).
PORK IN SWEET & SOUR SAUCE
~Shared by Maggie, TX
This was really good - the pork was so tender!
1 lb pork tenderloin
SWEET & SOUR SAUCE
3/4 cup water
1/3 cup ketchup (unsweetened)
1/3 cup vinegar
1 T soy sauce
3/4 cup Splenda
xanthan gum (about 1 t)
Cut the pork into 3/4" slices and pound until thin. Heat oil in pan, sprinkle with salt, pepper, and Old Bay seasoning. Saute pork in oil few minutes until done. Remove from pan. Top with Sweet & Sour sauce.
SAUCE: Combine water, ketchup, vinegar and soy. Heat til boiling. Add guar gum to thicken. Take off heat and stir in Equal. Pour over meat.
Serves 2 (1/2 the pork and 1/4 cup S & S Sauce each) @ 7.5 carbs, trace fiber, 235 Calories, 6 fat, 36 protein.
TOTAL S & S SAUCE (1 cup): 30 carb, trace fiber, 122 Calories, trace fat, 1 protein.
If you can cut the Splenda, or use liquid Splenda, it will reduce the carbs significantly.
CREAM OF VEGETABLE SOUP
~Shared by Maggie, TX
WW Recipe
1/2 Point Per Serving
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic -- minced
3 cups fat-free chicken broth -- or vegetable broth
2 cups cabbage -- green, shredded
1/2 cup green beans -- frozen
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon Old Bay seasoning
1/4 teaspoon salt -- optional
1/2 cup zucchini -- diced
1/2 cup evaporated skim milk
Spray a Dutch oven with cooking spray (like PAM), saute carrots, onion and garlic over low heat until softened, about 5 minutes. (If you find it is scorching add some of the broth.) Add broth, cabbage, beans, tomato paste, basil, oregano, Old Bay and salt if using; bring to a boil, lower the heat and simmer, covered about 15 minutes or until the beans are tender. Stir in zucchini and cook another 3 or 4 minutes. After the vegetables are cooked puree, return to pan and add the skim milk and heat to just below boiling. DO NOT ALLOW TO COME TO BOIL. Serve immediately
Makes 4, 1 cup servings.
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CUCUMBER BUTTERMILK SOUP
~Shared by Mary S., Nashville, TN
Yield: 4 (1-1/4 cup) servings
INGREDIENTS
- 2 cups peeled, seeded, chopped cucumbers
- 4 cups buttermilk
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh mint,or 1 teaspoon dried leaf mint
- 1 tablespoon fresh dill,or 1 teaspoon dried dill weed
- 1 teaspoon ground cumin
- Dash white pepper
- 1 tablespoon chopped fresh parsley
DIRECTIONS
Place all ingredients except parsley in a blender or a food processor fitted with the metal blade and process until smooth. Garnish with parsley. Serve cold.
Nutritional Information Per Serving (1-1/4 cup):
Calories: 108, Cholesterol: 9 mg, Carbohydrate: 14 g,
Protein: 9 g, Sodium: 259 mg, Fat: 2 g
Diabetic Exchanges: 1 Milk, 1/2 Vegetable
Source: "Light and Easy Diabetes Cuisine"
SPINACH AND MUSHROOM SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 6 cups fresh spinach leaves
- 1 cup sliced fresh mushrooms
- 2 slices red or sweet white onion, separated into rings
- 1/4 cup shredded carrot
- 2 hard-boiled eggs, chopped
- 2 slices turkey bacon, cooked, drained, and crumbled
- 1/4 cup shredded nonfat or reduced-fat cheddar cheese
- 1/2 cup Buttermilk-Herb Dressing or light ranch dressing
DIRECTIONS
Combine the spinach, mushrooms, onion, and carrot in a large bowl and toss to mix.
Place a quarter of the salad mixture on each of 4 salad plates and top each salad with some of the eggs, bacon, and cheese. Serve immediately accompanied by the dressing.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 134, Carbohydrate: 7 g, Cholesterol: 95 mg, Fat: 8.9 g,
Fiber: 1.5 g, Protein: 6.5 g, Sodium: 221 mg, Calcium: 107 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1 Lean Meat, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
UNFRIED FISH SANDWICHES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1/4 cup nonfat or reduced-fat mayonnaise
- 2 to 3 teaspoons dill or sweet pickle relish
- 2 teaspoons finely chopped onion
- 1/4 teaspoon dry mustard
Fish:
- 1 pound cod, grouper, orange roughy, or other
white fish fillets, cut into 4 equal pieces
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/2 cup Special-K cereal crumbs
- 1/2 to 1 teaspoon lemon pepper, Cajun seasoning,
or Old Bay seafood seasoning
- Nonstick cooking spray
Rest of Ingredients:
- 4 light whole-wheat or multigrain buns
- 4 slices tomato
- 4 lettuce leaves
DIRECTIONS
Preheat oven to 450 degrees F.
To make the sauce, combine all of the sauce ingredients in a small bowl and stir to mix well. Cover the dish and refrigerate until ready to serve.
Rinse the fish pieces with cool water and pat dry with paper towels. Set aside.
Place the egg substitute in a shallow bowl. Place the crumbs and lemon pepper or seasoning in another shallow bowl and stir to mix well.
Coat a large baking sheet with nonstick cooking spray. Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well.
Lay the fish pieces on the coated sheet. Spray the tops lightly with the cooking spray. Bake for about 15 minutes, until the outside is crisp and golden and the fish flakes easily with a fork.
To serve, place one fish fillet in each bun. Top with some of the sauce, lettuce, and tomato and serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 237, Carbohydrate: 31 g, Cholesterol: 48 mg, Fat: 3.3 g,
Fiber: 5.7 g, Protein: 29 g, Sodium: 543 mg, Calcium: 70 mg
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
AVOCADO AND GRAPEFRUIT SALAD WITH SHERRY VINAIGRETTE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- One 1-1/4 pound ruby red grapefruit, or 1 cup grapefruit segments
- 2 medium-sized ripe avocados (about 1-1/4 pounds total)
- 1 bunch watercress (about 6 ounces), washed and thick stems removed
- 1 tablespoon almond, walnut, or olive oil
- 1-1/2 teaspoons sherry vinegar or apple cider vinegar
- 1/8 teaspoon seasoned salt
- 2 to 3 drops hot pepper sauce
DIRECTIONS
Cut the grapefruit in half; seed them and carefully remove the segments. Reserve the shells.
Cut each avocado in half; peel and pit.
Divide the trimmed watercress among 4 chilled salad plates. Put an avocado half on top of each watercress nest. Divide the grapefruit segments to fill the cavities and top the avocado halves.
To make the dressing, squeeze 1 tablespoon of juice from the grapefruit shells into a small bowl. Add the oil, vinegar, seasoned salt, and hot pepper sauce. Mix well with a fork.
Drizzle 2 teaspoons of the dressing over each salad.
Nutritional Information Per Serving (1 salad with 2 teaspoons dressing):
Calories: 176, Fat: 15 g, Cholesterol: 0 mg, Sodium: 65 mg,
Carbohydrate: 12 g, Dietary Fiber: 6 g, Sugars: 6 g, Protein: 3 g
Diabetic Exchanges: 1 Fruit, 3 Fat
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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HAMBURGER SOUP FOR TWO
~Shared by Mary S., Nashville, TN
1/2 pound ground beef
3 cups water
1 cup tomato juice
1/4 cup shredded carrots
1 cup diced potatoes
1/4 cup chopped celery
2 tablespoons uncooked rice
1 medium onion, chopped
1 teaspoon salt
Brown beef in skillet, chopping into bite size pieces as it browns. Drain and add to 3 cups boiling water in sauce pan. Add remaining ingredients and simmer for approximately 30 minutes or until the vegetables are tender.
MOROCCAN CHICKEN WITH LEMON AND OLIVES
~Shared by Mary S., Nashville, TN
2 plump cloves garlic peeled
2 tsp. paprika
2 tsp. ground cumin
1/2 tsp. ground black pepper
4 Tbsp. olive oil
6 chicken thighs, on the bone
1 medium onion finely chopped
1 tsp. saffron threads
2 tsp. ground turmeric
4 oz. green olives stoned
2 large lemons
Crush the garlic cloves to a paste with a little salt. Mix with the paprika, cumin, black pepper and half the olive oil. Toss with the chicken and leave as long as you can. Heat the remaining oil in a shallow casserole. Add the chicken pieces and cook on all sides until golden. Remove with a draining spoon and set aside. Add the onion and cook until golden, then add the saffron, turmeric, and olives. Cook over a medium heat for 2 minutes. Return the chicken to the pan. Add the juice of 1 lemon and 8 fl oz cold water. Slice the second lemon and add to the pan. Bring to the boil, cover with a lid, and simmer until the chicken is cooked (about 15 minutes) basting regularly. You need about 5 Tbsp spicy sludge per person. If too much remains boil hard to reduce it slightly. Check the seasoning. Serve the chicken with the sauce spooned over and with a rice pilaf.
Serves 2.
PINEAPPLE ZINGER
~Shared by Mary S., Nashville, TN
2 cups pineapple, coarsely chopped
1 cup orange juice
1 banana, coarsely chopped
1/4 cup milk
2 Tbsp. honey
2 cups ice cubes
Place all ingredients in blender and process until smooth. Serve immediately.
Yields 2 to 3 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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SMOTHERED CHICKEN BREAST
This recipe covers all of the bases around our house.
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.
Source: RecipeLink.com
MACARONI & CHEESE
Serves: 8
Ingredients:
2 cans Campbell's condensed cheddar cheese soup -- (10 & 3/4 oz each)
1 can skim milk -- soup can
2 teaspoons prepared mustard
1/4 teaspoon pepper
4 cups hot cooked corkscrew macaroni -- (about 3 cups dry)
2 tablespoons dry bread crumbs
1 tablespoon margarine or butter -- melted
Preparation:
In 2-quart casserole, combine soup, milk, mustard, and pepper; stir in macaroni. In cup, combine bread crumbs and margarine. Sprinkle over macaroni mixture. Bake at 400 degrees for 25 minutes or until hot and bubbling.
Makes 8 servings.
Serving size: 3/4 cup
CHOCOLATE MOCHA PUDDING CAKE
Makes 9 servings.
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar, divided
1/4 cup plus 2 Tbsp unsweetened cocoa, divided
1-1/2 Tbsp instant coffee granules
1/2 cup 1% low-fat milk
3 Tbsp vegetable oil
1 tsp vanilla extract
Vegetable cooking spray
1 cup boiling water
2-1/4 cups low-fat vanilla ice cream
Preheat oven to 350°F. Coat an 8-inch square pan or baking dish with cooking spray and set aside.
Combine flour, baking powder, salt, 2/3 cup of the sugar, 1/4 cup of the cocoa, and coffee granules in a large bowl.
Combine milk, oil, and vanilla; add to flour mixture, stirring well. Pour into prepared dish.
Combine remaining 1/3 cup sugar and remaining 2 Tbsp cocoa. Sprinkle over batter. Pour boiling water evenly over batter. (DO NOT STIR).
Bake in preheated oven for 30 minutes or until cake springs back when touched lightly in center. Serve cake warm,
topped with ice cream (1/4 cup per serving).
Nutritional Information (per 1 cup serving): 247 Cal; 7 g Total Fat (2 g Sat Fat): 43 g Carb; 5 mg Cholesterol; 191 mg Sodium; 4 g Protein.
Dietary Exchanges: 2 Starch; 1 Milk; 1 Fat.
OVERNIGHT FRENCH TOAST
1/4 cup butter, room temperature
12 3/4-inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powdered sugar
Spread butter over bottom of heavy large baking pan with 1 inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight. Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer. Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with favorite syrup.
Serves 6
BEEF AND PASTA CASSEROLE
1 lb. ground beef
1 onion, chopped
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 c. flour
1 1/4 c. hot water
2 tsp. beef bouillon granules
2 tbsp. red wine
1 pkg. shell macaroni (6 oz.)
1 can mushrooms, drained (4 oz.)
1 c. sour cream
In skillet brown the ground beef and onion. Drain; place in crock pot. Stir in salt, garlic powder, Worcestershire sauce and flour. add water, bouillon and wine; mix well. Cover and cook on low for 2-3 hours. Cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to crock pot; stir to mix. Cover and cook on high for 10-15 minutes.
Source: Crockery Cookery by Mable Hoffman
KENNY ROGERS ROASTERS CORN MUFFINS
1/2 cup butter
2/3 cup sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/2 cup milk
3/4 cup frozen yellow corn
Preheat oven to 400F. Cream together butter, sugar, honey, eggs and salt in a large bowl. Add flour, cornmeal, and baking powder and blend thoroughly. Add milk while mixing. Add corn to mixture and combine by hand until corn is worked in. Grease a 12-cup muffin pan and fill each cup with batter. Bake for 20 to 25 min. or until muffins begin to turn brown on top.
Makes 12 muffins.
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| A to Z Readers' Family-Owned Business Guide |
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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
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