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A to Z Recipes
January 28, 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 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.
We're in for some freezing rain and sleet soon. Go figure! 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 and we're up to a good size group so far. 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. Please make sure to send us an email to make sure you have space reserved in our beach rental. There are plenty of lovely places to stay in the area in case you need more time to commit
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.
This is THE place for great recipes in your inbox twice a week. Look at who did the sharing for you:
Pat, Merritt Island, FL
Johnny, LA
Marilyn, Canton, OH
Mary H., Montreal, Canada
Jim D., WA State
Valentina J., New Westminster, BC, Canada
Treva, NC
Deann, Knox, IN
Connie, Deer Lodge, TN
Patricia, Charlevoix, MI
Larry J., Spring Hill, TN
Luanne, FL
Larry Holmes, Toronto, Canada
Jessica, Corfu, Greece
Linda H., Rosharon, TX
Leasa, IA
Ann, Mims, FL
Dorie, IL
Jean, Syracuse, NY
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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Wish I'd known this a looong time ago!
~Shared by Pat, Merritt Island, FL
Never make someone a priority in your life, when you remain an option in theirs.
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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The History of APRONS
~Shared by Johnny, LA
I don't think our kids know what an apron is.
The principal use of Grandma's apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even use d for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was tim e to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.
Send this to those who would know, and love, the story about Grandma's aprons. Or it can be a good history lesson for those that have no idea how the apron played a part in our lives.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Making Bread Crustier
~Shared by Marilyn, Canton, OH
Just before your homemade bread is done, brush the top of it with white or cider vinegar and put it back in the oven for the remaining cooking time. It will have a lovely sheen.
Avoid Exploding Aluminum Cans
~Shared by Mary H., Montreal, Canada
If you drop a can of beer or soda, don't panic! Just pick up the can carefully, tip sideways and roll it several times on a flat surface, such as a table or a floor. When you open the can, it might fizz a tiny bit, but it will not explode!
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Sweets For My Sweet
As the name and cartoon imply, we are looking for
Valentine's Day dessert recipes for your sweetie. I love
Valentine's Day and preparing a nice meal
for my family which includes a sweet finish. February 14th is just around the
corner so we'll be posting these recipes just in time for Valentine's
Day. I'd love dessert recipes for every taste and lifestyle
(diabetic, for two, sugar-replacement, heart healthy, etc.) Please join in the
fun and send in your dessert recipes for this Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Sweets For My Sweet. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Sweets
For My Sweet
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Sweets
For My Sweet.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for
Sweets For My Sweet has a deadline of
January 31, 2009, and will be posted on February 8, 2009.
Please use this email link to submit a recipe for theme recipes: Sweets
For My Sweet
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our January Birthday Babies:
1st Christine G. in Montreal, Canada
3rd Peggy in Odenton, Maryland
4th Doug I. on Vancouver Island, BC, Canada
4th Ethan J. in Scandia, Kansas
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
6th Jason N. in Independence, Kentucky
7th Lucy W. in Kirtland, Ohio
7th Diane in Chester, South Carolina
8th Marilyn in Stillwater, Oklahoma
8th Joyce T. in Moses Lake, Washington State
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
12th Brenda in Rialto, California
13th Jeanette P. in Edmonton, Alberta, Canada
13th Dennis in Scandia, Kansas
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
18th Judy in Warren, Michigan
19th Larry H. in Toronto, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
19th Mary P. in Independence, Missouri
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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Menopause Jewelry
My husband, being unhappy with my mood swings, bought me a mood ring the other day so he would be able to monitor my moods. We've discovered that when I'm in a good mood, it turns green. When I'm in a bad mood, it leaves a big red mark on his forehead. Maybe next time he'll buy me a diamond.
Wisdom of Larry the Cable Guy
~Shared by Pat, Merritt Island, FL
READ SLOWLY
1. A day without sunshine is like night.
2. On the other hand, you have different fingers.
3. 42.7 percent of all statistics are made up on the spot.
4. 99 percent of lawyers give the rest a bad name.
5. Remember, half the people you know are below average.
6. He who laughs last thinks the slowest.
7. Depression is merely anger without enthusiasm.
8. The early bird may get the worm, but the second mouse gets the cheese in the trap.
9. Support bacteria. They're the only culture some people have.
10. A clear conscience is usually the sign of a bad memory.
11. Change is inevitable, except from vending machines.
12. If you think nobody cares, try missing a couple of payments.
13. How many of you believe in psycho-kinesis? Raise my hand.
14. OK, so what's the speed of dark?
15. When everything is coming your way, you're in the wrong lane.
16. Hard work pays off in the future. Laziness pays off now.
17. How much deeper would the ocean be without sponges?
18. Eagles may soar, but weasels don't get sucked into jet engines
19. What happens if you get scared half to death, twice?
20. Why do psychics have to ask you for your name?
21. Inside every older person is a younger person wondering, "What the heck happened?"
22. Just remember -- if the world didn't suck, we would all fall off.
23. Light travels faster than sound. That's why some people appear bright until you hear them speak.
24. Life isn't like a box of chocolates; it's more like a jar of jalapenos. What you do today, might burn your butt tomorrow
New Alphabet
~Shared by Jim D., WA State
A is for arthritis;
B is the bad back,
C is the chest pains, Perhaps car-d -iac?
D is for dental decay and decline,
E is for eyesight, can't read that top line!
F is for fissures and fluid retention,
G is for gas which We'd rather not mention.
H High blood pressure--We'd rather it low;
I For incisions with scars you can show.
J is for joints, out of socket, won't mend,
K is for knees that crack when they bend.
L 's for libido, what happened to sex?
M is for memory, We forget what comes next.
N is neuralgia, in nerves way down low;
O is for osteo, bones that don't grow!
P for prescriptions, We have quite a few, Just give us a pill and We'll be good as new!
Q is for queasy, is it fatal or flu?
R is for reflux, one meal turns to two.
S is for sleepless nights, counting our fears,
T is for Tinnitus; bells in our ears!
U is for urinary; troubles with flow;
V for vertigo, that's 'dizzy,' you know.
W for worry, NOW what's going 'round?
X is for X ray, and what might be found.
Y for another year We are left here behind,
Z is for zest WE still have-- in OUR minds.
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:
MY FRIEND LALAINE'S CASSAVA CAKE
~Shared by Valentina J., New Westminster, BC, Canada
This recipe is from a cookbook put out by my church which is Journey Christian Fellowship in New Westminster, British Columbia. It comes from a friend of mine there, I have always loved this cake and finally I got the recipe and made it and it was soooooo yummy. One thing I forgot to mention is that this recipe is from the
Philippines and it may seem like it is uncooked at first, but it is supposed to be that way. It is a very moist cake, almost like a pudding.
2 eggs
1 - 19 ounce (400 ml) can coconut milk
1 cup sugar
1 - 19 0unce (400 ml) can of evaporated milk
1 - 14 ounce (300 ml) can of sweetened condensed milk (like Eagle Brand)
2 small cans of young coconut
2 packages of grated cassava
In a mixing bowl, beat the eggs. Add coconut milk, sugar, evaporated milk, and grated cassava. Cut the young coconut into very thin slices and add to the cassava mixture with half of the condensed sweetened milk. Stir until well mixed.
Grease a 13 X 9 inch baking pan and fill with cassava mixture. Place other half of the condensed milk to the side. Bake at 350 F for 40 minutes. Pour remaining condensed milk on top of the cake when it is almost baked, during the last 5 or 10 minutes.
PS: Up in British Columbia Canada we have Ethnic Supermarkets called T & T Supermarket. I know there are ethnic supermarkets all over, so here is where you can purchase the ingredients like Coconut Milk, Grated Cassava and canned Young Coconut.
BANANA BREAD
~Shared by Jim D., WA State
1/3 c. oil
1/2 tsp. vanilla extract
3 eggs
3 lg. bananas (mashed with a fork)
2 1/3 c. Bisquick
1 c. sugar
1/2 c. chopped walnuts OR chocolate mini morsels
Heat oven to 350 degrees. Grease loaf pan (9x5x3 inch). In a large bowl, mix all dry ingredients, Bisquick and sugar; set aside. In a medium bowl, mix oil, vanilla and eggs together with a fork; add to dry ingredients and mix again for 1 minute using a fork. Add mashed bananas and walnuts or chocolate mini morsels; beat vigorously for 1 minute. Pour into loaf pan; bake until wooden pick inserted in center comes out clean (55 to 65 minutes). Remove from oven; run butter knife around sides of loaf in pan. Let stand for 5 minutes, then remove from pan.
CARAMEL PECAN CHEESECAKE PIE
~Shared by Treva, NC
In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make.
Servings: 6-8
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 unbaked pastry shell (9 inches)
1-1/4 cups chopped pecans
1 cup caramel ice cream topping
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers.
Yield: 6-8 servings.
HALLS TENNESSEE BBQ SAUCE
~Shared by Deann, Knox, IN
Got this agessssssssssss ago from sister & friend, when we were talking that is. They camped out a lot and went all over the lower 48, They found a little tavern in Halls Tennessee, had dinner there and when they went back the next day and told the owner how GREAT, the BBQ ribs were and how much they loved the sauce he gave them this recipe. There is only one thing wrong. It's HUGH, it's made for a large crowd and a lot of ribs or whatever. I never made it or even tried to cut it down as I am waiting for some compassionate soul to get me some white corn from the south.
So here goes, if anyone is having a big bash it might be just what they need.
1/2 gal lemon juice
1-1/2 gal vinegar
1 bottle Worcestershire Sauce
1-8oz Red Pepper
5 cups Black Pepper
3 Boxes Brown Sugar
1 gal pizza sauce
2 boxes salt
And the crowning touch: 1 qt. White corn
Boil for 5 minutes.
SAUSAGE AND RICE CASSEROLE
~Shared by Connie, Deer Lodge, TN
1/2 lb. sausage
1 1/2 cups white rice
4 slices cheese (chopped cheddar)
1 onion, chopped
1/2 cup milk
1 (10-3/4 oz.) cream of mushroom soup
Heat oven to 350 degrees. Cook rice on stove top. Set aside. Brown sausage and onion. Heat soup and milk. Layer rice in casserole then sausage and
onion, soup mixture, cheese. Cook 30 minutes or until cheese melts.
SOUTHWESTERN PIZZA
~Shared by Treva, NC
Put a Tex-Mex spin on the traditional appetizer pizza recipe with salsa instead of sauce, and Mexican cheeses and chorizo sausage instead of pepperoni.
1 ready-made thin-style pizza crust
Olive oil, for basting
3/4 cup black bean salsa or other spicy salsa mix
1 cup shredded Mexican cheese mix
2 tablespoons canned kernel corn
3 ounces. chorizo sausage, sliced thin
A few sprigs fresh cilantro, stems removed and chopped
1. Preheat oven to 425 degrees F. Lightly coat pizza crust with olive oil using a basting brush.
2. Spread salsa on top of pizza crust evenly. Top with shredded cheese, corn and chorizo slices. Bake for approximately 10 minutes.
3. Remove from heat, and garnish with chopped cilantro. Cut into 12 slices with pizza cutter and serve immediately.
GREEN TOMATO SOUP WITH COUNTRY HAM
~Shared by Patricia, Charlevoix, MI
2 tablespoons butter
4 to 6 ounces country ham or smoked ham, diced
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
8 medium green tomatoes, peeled and chopped
2 medium red tomatoes, peeled and chopped
1 jalapeno pepper, seeds and stem removed, minced
1/4 teaspoon celery salt
dash Tabasco sauce, optional
salt and pepper, to taste
Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes.
Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired.
JALAPENO CHEESE CORN BREAD
~Shared by Larry J., Spring Hill, TN
This bread is studded with plenty of goodies: whole pieces of corn, bits of jalapeño pepper and melted Monterey Jack cheese throughout.
Estimated Times
Preparation Time: 10 mins
Cooking Time: 20 mins
Servings: 9
1 cup Yellow Corn Meal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
1 cup (4 oz.) shredded Monterey Jack cheese
1 can (11 oz.) whole kernel corn, drained
3 tablespoons chopped pickled jalapeños
PREHEAT oven to 375º F. Lightly grease 8-inch-square baking pan.
COMBINE corn meal, flour, sugar, baking powder and salt in large bowl. Combine milk, eggs and oil in medium bowl. Add to corn meal mixture; stir just until combined. Stir in cheese, corn and jalapeños. Pour batter into prepared pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Serve warm.
Source: meals.com
SOUTHWESTERN BEEF & BEAN BURGER WRAPS
~Shared by Treva, NC
Kids and adults alike will love these quick, zippy burgers. The beans make the burgers a little fragile, so be careful when taking them off the broiler pan. Make it a meal: Toss a green salad with Cilantro-Lime Vinaigrette and serve frozen mango slices for dessert.
12 ounces 93%-lean ground beef
1 cup refried beans
1/2 cup chopped fresh cilantro
1 tablespoon chopped pickled jalapenos
1 avocado peeled and pitted
1/2 cup prepared salsa
1/8 teaspoon garlic powder
4 whole-wheat tortillas warmed (see Tip)
2 cups shredded romaine lettuce
1/2 cup shredded pepper Jack cheese
1 lime cut into 4 wedges
1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not overmix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan.
3. Broil the patties until an instant-read thermometer inserted into the center reads 165°F, 12 to 14 minutes.
4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl.
5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges.
Tip: To warm tortillas: Wrap in foil; bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
CROCKPOT CHICKEN AND MUSHROOMS
~Shared by Luanne, FL
This is a good recipe and you can use dark as well as white meat. I did it with a piece of pork and thought it was very good. I left off the lemon pepper and added a dash of cumin instead.
4 bone-in chicken breasts with the skin removed
salt
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken broth
After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.
DOUBLE-CRUST LEMON PIE
~Shared by Larry Holmes, Toronto, Canada
2 large lemons
2 teaspoons grated lemon peel
2 cups sugar
1 teaspoons salt
pastry for 9-inch two-crust pie
4 eggs
Grate peel from lemon. Peel lemons, removing all white membrane. cut lemons into very thin slices. Place lemon slices in medium bowl. Stir in lemon peel from the two lemons (2 teaspoons), the sugar and salt; set aside
Heat oven to 425 degrees F. Prepare pastry. Beet eggs thoroughly. Pour eggs into pastry-line pie plate. Cover with top crust; seal and flute. Cover edges with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 45 to 50 minutes or until knife inserted 1 inch from edge comes out clean; cool.
Makes 8 servings
Nutrition information per serving:
Calories 510; protein 6 g; carbs 76 g; fat 20 g; cholesterol 105 mg; sodium 570 mg; potassium 85 mg
CHEESY POTATO HOTDISH
~Shared by Treva, NC
4 pounds russet potatoes, cooked and drained
1 cup chopped onion
1/4 cup margarine
1 can cream of celery soup
1 pint sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup corn flakes, or more if needed
3 tablespoons melted margarine
Remove skins from cooked potatoes; grate into a large mixing bowl. Saute onion in 1/4 cup melted margarine until tender.
Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese; mix well. Turn into greased cake pan. Cover and refrigerate overnight.
When ready to bake, sprinkle with crushed corn flakes; drizzle with 3 tablespoons margarine. Bake in 350 degree oven for 1 hour.
ESQUIRE DRESSING
~Shared by Pat, Merritt Island, FL
16 oz salad oil
2 eggs
1 anchovy
1 oz fresh garlic
1/4 medium onion
1/2 tsp sugar
4 oz white vinegar
Juice of 1 lemon
salt and pepper to taste
1/2 tsp Dijon mustard
Dash of Worcestershire Sauce
In blender beat anchovy, garlic, onion, sugar, salt and pepper until finely chopped. Remove and reserve. Beat eggs well in blender, with machine running pour in oil very slowly and blend until thickened. Slowly add reserved ingredients and continue blending. Add vinegar, lemon juice, Worcestershire and mustard and blend until well mixed. Makes about 20 oz.
Source: Hyatt Orlando
STUFFED TURKEY BREASTS
~Shared by Jessica, Corfu, Greece
2 turkey breast halves (about 3 lbs. each), boned
5 tablespoons soy sauce, divided
2 tablespoons dry sherry
1/2 teaspoon sugar
8 slices day-old bread, shredded
1 cup finely chopped celery
2/3 cup sliced natural almonds, toasted
1/4 cup finely chopped green onions and tops
3 tablespoons butter or margarine, melted
Remove fillets from breast halves; reserve for another use. Starting with thinner edge, cut each breast in half lengthwise, horizontally, almost all the way through. Open up breasts and pound to 1/4-inch thickness. Combine 3 Tbsp. soy sauce, sherry and sugar in large shallow dish. Add breasts, skin side down; marinate 30 minutes. Meanwhile, combine bread, celery, almonds and onions. Blend butter with remaining 2 Tbsp. soy sauce; pour evenly over bread mixture and toss together until moist and crumbly. Remove turkey; reserve marinade. Spread 1/2 of stuffing mixture on 1/2 of each breast half, leaving a narrow border along outside edges; pack stuffing down slightly. Close breasts and secure with skewers or toothpicks; brush with reserved marinade. Place on rack in baking pan. Roast at 325F. 1 hour 15 minutes, or until tender; brush with reserved marinade every 30 minutes. Remove to serving platter; let stand 15 minutes. Just before serving, remove skewers and cut crosswise into 1/2-inch thick slices.
Source: CDKitchen
CROCKPOT SHRIMP CREOLE
~Shared by Treva, NC
1-1/2 cups chopped onion
3/4 cups chopped celery
1 clove garlic, minced
3/4 cups diced green pepper
1 (28 oz) can whole tomatoes
2 (8oz) cans tomato sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp paprika
1 bay leaf
6-10 drops of Tabasco sauce
1 lb fresh shrimp, peeled and deveined
Combine all ingredients except shrimp in crock pot and stir to blend well.
Cover and cook on low 7-9 hours. During the last hour, turn crock pot to high and add shrimp and cook for 1 hour or until shrimp turns pink
BARBECUED CHICKEN TORTILLA PIZZAS
~Shared by Linda H., Rosharon, TX
Makes 4 servings (2 slices each)
2 Old El Paso® flour tortillas (8 inches in diameter)
1 1/2 cups (from 32-ounce tub) refrigerated original barbecue sauce
with shredded chicken
2/3 cup chopped red bell pepper
2 cups shredded Mexican cheese blend (8 ounces)
Old El Paso® salsa (any variety)
Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on an ungreased cookie sheet.
Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa.
SHRIMP REMOULADE
~Shared by Johnny, LA
Serves 6
1 stalk celery
1 bunch green onions
1 bunch parsley
1/2 large onion
1 cup ketchup
1 cup tomato purée
1 cup Creole mustard
1 cup red wine vinegar
2 tbls. prepared horseradish
2 tsps. Worcestershire sauce
1/2 cup salad oil
1 1/2 ozs. paprika
32 boiled shrimp (21-25 count)
1. Mince celery, green onion, parsley and onion in food processor.
2. Add ketchup, tomato purée, Creole mustard, red wine vinegar, horseradish, Worcestershire sauce and oil to the vegetables and mix all ingredients in the food processor adding paprika last.
3. Allow the sauce to stand refrigerated 6-8 hours before serving. Evenly coat the shrimp with the sauce in a mixing bowl and serve on a bed of lettuce.
Source: Galatoire’s Bistro
CINNAMON APPLE RINGS
~Shared by Treva, NC
3/4 c. red hot cinnamon candy
2 c. water
2 lg. apples
Combine candies and water in iron skillet. Stir over medium high heat until candies dissolve. Core apples and cut crosswise in 1/2 inch rings; add to syrup. Simmer gently until transparent but not soft. Cool in syrup.
LIVER SAUSAGE BALLS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Mom sent me this recipe because she knows I crave liver sausage in the winter. I think it was in their local newspaper. I halved it.
2 - 16 oz rounds of liver sausage
2 - 3 oz pkgs cream cheese, softened, divided
1 med onion chpd, (I shredded it)
1 1/2 T prepared mustard
Optional: chpd olives
Cocktail rye or pumpernickel bread
In bowl, mix together liver sausage, 1 1/2 pkgs cream cheese, onion and mustard. Form into a ball and refrigerate until firm. Frost with cream cheese warmed to room temp. Decorate with chpd olives if desired. Serve with cocktail rye or
pumpernickel.
Serves 10.
Note: I added a little dash of garlic powder and sprinkled ball with parsley for color.
Source: Mom
SMOKY BEEF STEW
~Shared by Ann, Mims, FL
Serves 6
Ingredients:
3 tablespoons all-purpose flour
2 teaspoons chili powder
Salt and freshly ground black pepper to taste
1-1/4 pounds stew beef, cut into bite-sized pieces
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
1 (15-ounce) can diced tomatoes
2 tablespoons chipotle in adobo (canned)
6 cups beef broth
1 (15-ounce) can red kidney beans, rinsed
Directions:
1. Whisk together flour, chili powder and salt and pepper in a large bowl. Add beef and toss to coat. Heat oil in a large saucepan over high heat. Brown beef, stirring often to brown all sides.
2. Reduce heat to medium, add onion and cook, stirring often, for 3 minutes. Add garlic and cook, stirring, for 1 minute. Add tomatoes, chipotle and broth, stirring to combine.
3. Reduce heat to low and cover. Simmer for 1 hour. Add kidney beans and simmer uncovered for 15 minutes or until meat is very tender. Ladle into bowls and serve hot.
Source: SheKnows.com
PINEAPPLE CARAMEL CAKE
~Shared by Treva, NC
1/2 cup brown sugar
1/4 cup fat-free caramel topping
6 pineapple slices (from can, save juice)
1/4 cup dried cranberries
2 egg whites
1/4 tsp. salt
1 tsp. vanilla
1/2 cup sugar
3/4 cup flour
3/4 tsp. baking powder
Preheat oven to 350`F.
Coat a 9" round cake pan with no-stick spray.
Spread the brown sugar evenly over the bottom of the pan, drizzle with the caramel topping. Top with pineapple slices in a decorative pattern.
Sprinkle with cranberries and 2 Tbsp. of the saved pineapple juice. Set aside.
Place egg whites and salt in a large bowl. Beat with electric mixer until soft peaks form. Beat in vanilla and sugar until whites are stiff, but not dry.
Sift together flour and baking powder. Sift half of the flour over the egg whites, fold in egg whites with spatula. Fold in 1/4 cup of pineapple juice.
Fold in remaining flour.
Spread batter over pineapple mixture. Bake at 30-35 minutes. Cool. Invert onto a serving plate.
CITRUS CHEESECAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 egg yolk
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/3 cup white sugar
1/2 cup butter, room temperature
1 egg white
3 (8 ounce) packages cream cheese
1 2/3 cups white sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
3 eggs
1 cup sour cream
2/3 cup orange marmalade
2 teaspoons fresh lemon juice
Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes. Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust. Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight. In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.
GRILLED HAWAIIAN FISH WITH PAPAYA RELISH
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Yield: 6 Servings
2 lb Hawaiian fish*
1/2 c Fresh cilantro leaves
Salt
Pepper
Papaya Relish:
1/4 c Minced white onion
1 1/4 c Diced ripe papaya
3/4 c Diced red bell pepper
1/4 c Chopped fresh cilantro
1 tb Minced fresh ginger
2 tb Olive oil
2 tb Lemon juice
*cut into 6 equal portions
Arrange papaya relish and hot fish equally on 6 warm plates. Garnish plates with cilantro. Add salt and pepper to taste.
Papaya Relish:
In a fine strainer, rinse white onion. Soak onion in ice water for 30 minutes; drain. Mix with rest of relish ingredients.
CINNAMON STRAWBERRY-STUFFED FRENCH TOAST
~Shared by Treva, NC
Prep Time: 15 min
Total Time: 24 min
Makes: 6 servings, two French toast slices and 2 Tbsp. syrup each
1 tub (8 oz.) PHILADELPHIA Light Cream Cheese Spread
1/2 tsp. ground cinnamon
12 slices whole wheat bread
1-1/2 cups sliced strawberries
4 eggs
1/2 cup fat free milk
2-1/2 cups POST HONEY BUNCHES OF OATS with Cinnamon Clusters Cereal, coarsely crushed
3/4 cup maple-flavored or pancake syrup
PREHEAT oven to 450ºF. Combine cream cheese spread and cinnamon. Spread 1 Tbsp. of the cream cheese mixture onto each bread slice. Cover half of each bread slice with strawberries; fold bread in half to enclose strawberries.
BEAT eggs and milk with wire whisk in shallow dish until well blended. Dip stuffed bread slices into egg mixture, then in cereal, turning to evenly coat both sides of each stuffed bread slice with cereal. Gently press cereal into both sides of bread to secure. Place on lightly greased or parchment paper-covered baking sheet.
BAKE 7 to 9 min. or until golden brown. Serve warm with the syrup.
KRAFT KITCHENS TIPS
Size-Wise Enjoy your favorite foods on occasion, but remember to keep tabs on portions.
Nutrition Bonus: Delight your guests with this brunch dish, made with better-for-you ingredients and a delicious addition to your healthful eating plan.
Diet Exchange:
3 Starch,1-1/2 Carbohydrate,1 Meat (L),1 Fat
Nutrition (per serving) Calories 450 Total fat 12g Saturated fat 5g Cholesterol 160mg Sodium 610mg Carbohydrate 73g Dietary fiber 6g Sugars 36g Protein 15g
Source: Kraft
CHIA MUFFINS
~Shared by Jim D., WA State
A whole grain used by the Aztecs as their main energy source, chia can help restore energy levels and decrease inflammation because it contains omega-3 fatty acids.
1 tablespoon chia seeds, ground (use a coffee or spice grinder)
1 1/2 cup whole-wheat or whole-grain flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt (you can use salt and pepper to taste)
16 ounces canned organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
2 egg whites
1/4 cup high-quality canola oil
1/2 cup agave nectar
1 tablespoon vanilla
1/2 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients. Fold the wet ingredients and nuts into the dry ingredients, stirring only until dry ingredients are moistened (don’t overmix). Spoon into paper-lined or greased (with canola oil) muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in resealable plastic bags in the freezer.
Makes about a dozen.
MOO GOO GAI PAN
~Shared by Patricia, Charlevoix, MI
3/4 pound boneless, skinless chicken breasts
Marinade:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch
Vegetables:
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots
1/2 cup canned water chestnuts
2 slices ginger
1 garlic clove
Sauce:
1/2 cup chicken stock
2 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon cornstarch
Other:
3 tablespoons oil for stir frying, or as needed
Cut the chicken breasts into thin strips. Add the marinade in the order given, adding the cornstarch last. Marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables. Wipe the mushrooms clean with a damp cloth and cut into thin slices. Rinse the canned bamboo shoots and water chestnuts to remove any “tinny” taste and drain thoroughly. Slice and chop the ginger, and peel and mince the garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and then add 2 tablespoons oil. Add the chicken and stir-fry until it changes color and is nearly cooked through. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix and serve hot.
BANANA DESSERT WRAPS
~Shared by Treva, NC
Prep Time: 20 min
Start to Finish: 40 min
Move over, banana splits! Here's a banana dessert that sets a new standard for luscious.
Ingredients:
1/2 cup coconut
1/2 cup chopped pecans
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 firm ripe bananas (5 to 6 inch)
1/3 cup semisweet chocolate chips
1 jar (12 oz) hot caramel ice cream topping, heated Whipped cream, if desired
1 cup vanilla ice cream
Preparation Directions:
1 . Heat oven to 350°F. Spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.
2 Increase oven temperature to 450°F. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.
3 . In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces.
4 . Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.
5 . Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.
6 . Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.
7 . To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each. Serve with ice cream.
High Altitude (3500-6500 ft) After toasting coconut and pecans, increase oven temperature to 425°F. Bake wrapped bananas at 425°F 15 to 19 minutes.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Serving Calories 675 Calories from Fat 335 Cholesterol 25mg 8% Sodium 330mg 14% Total Carbohydrate 85g 28% Dietary Fiber 5g 20% Sugars 45g Protein 6g
Exchanges: 2 Starch; 1 Fruit; 2 Other Carbohydrate; 7 1/2 Fat Carbohydrate Choices: 5
ENCHILASAGNA
~Shared by Linda H., Rosharon, TX
Serves 12
2 cans enchilada sauce -- 10 oz. can
1 can tomato sauce -- 12-15 oz. can
1 pound ground beef, extra lean -- cooked and drained (for fun, use 4 cups cooked and chopped chicken for a different flavor, or two can of beans)
1 tablespoon cumin
1 tablespoon garlic powder
12 each corn tortillas -- chopped
12 ounces black beans, canned -- drained
1 pound low fat cheddar cheese -- or use jack cheese
Preheat oven to 350 degrees and grease a 13 X 9 pan.
In a saucepan, combine enchilada sauce and tomato sauce. Let simmer.
Brown beef, drain and add seasonings and salt and pepper to taste.
Add about 1/2 of the sauce to browned beef and set aside.
On the bottom of the pan, pour 3/4 cup of sauce and add about 1/3 of the beef mixture and then beans. Next, make a layer of corn tortillas, using 1/3 of what you have. Add more beef, 1/3 of the beans, 1/4 of the cheese.
Repeat these layers: corn tortillas, beef, bean and cheese, till everything is gone. Top with remaining sauce and remaining cheese. Bake uncovered for 30 to 40 minutes. Wait 10 minutes before digging in!
FROG EYE SALAD
~Shared by Johnny, LA
1 1/3 C. RONZONI PASTA # 44 Acini Pepe, uncooked
2 CANS (11 oz) Mandarin Oranges
1 CAN (20 oz) Pineapple Chunks, in juice, undrained
1 3/4 C. Milk
3 1/2 C.(8 oz) Cool Whip, thawed
1/4 C. Sugar
1 PKG. (4 Servings) Instant Vanilla Pudding
1 CAN (8 oz) Crushed Pineapple, drained
3 C. Miniature Marshmallows
1/2 C. Flaked Coconut
Cook pasta according to pkg directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserve 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding; beat with whisk or electric mixer until well blended, about 2 minutes. Add pasta to pudding mixture; stir
gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, cool whip, marshmallows and coconut; mix gently and thoroughly. Cover, refrigerate until cold. Top with remaining cool whip.
Serves 12.
SUMMER YOGURT PIE
~Shared by Treva, NC
This frozen pie is easily made by combining yogurt and whipped dessert topping. It's garnished with strawberries and kiwi slices.
3 cartons strawberry yogurt (Dannon Fruit on the Bottom)
1 (8 oz) Cool Whip topping (thawed)
1 pint fresh strawberries (sliced)
2 kiwi (sliced)
1 chocolate pie crust
Stir together yogurt and Cool Whip. Put in chocolate crust and freeze. Remove 30 minutes before serving. Top with strawberries and kiwi slices.
Number of Servings: 6-8
BARBECUED BEEF SHORT RIBS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 lb. bone in beef short ribs trimmed
2 T. vegetable oil
1 large sweet onion halved and sliced
1 (12 oz) chili sauce
3/4 C. plum preserves or preserves of your choice
2 T. brown sugar
2 T. red wine vinegar
2 T. Worcestershire sauce
2 T. Dijon mustard
1/4 t. ground cloves
In a large skillet brown ribs in oil in batches. Place onion in a 5 qt. slow cooker; add ribs. Cover and cook on low for 4 1/2 to 5 hours or until the meat is tender. In a small saucepan combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through. Remove ribs from slow cooker. Skim fat from cooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high 25-30 minutes or until sauce is thickened.
CHERRY DELIGHT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 cup milk
1/2 cup cornmeal
6 eggs
2 cup granulated sugar
1 tsp. vanilla
1/2 cup finely chopped nuts
1 1/2 cup sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 can cherry pie filling (1 lb. 5 oz.)
2 tbsp. cranberry juice
1 cup whipping cream, chilled
1/4 cup powdered sugar
1/4 tsp. vanilla
Scald milk, add cornmeal gradually while stirring. Set aside. Beat eggs until thick and lemon colored. Gradually add sugar and beat until light and fluffy. Add vanilla and stir in nuts. Sift dry ingredients together and stir into creamed mixture. Gradually stir in cornmeal-milk mixture. Pour into ungreased tube pan. Bake at 350 degrees for 60 to 65 minutes. Invert and cool. Split cake and spread lower layer with half of cherry filling. Top with other half of cake. Frost sides and 1 inch of top with the whipped cream frosting (whip together whipping cream, powdered sugar and vanilla until stiff peaks), also center of opening. Fill in rest of uncovered layer middle with rest of cherry filling.
Serves 16.
ZUCCHINI RELISH
~Shared by Treva, NC
For those of you who wonder what to do with all that excess zucchini, this is a wonder ful side dish for those beans; or, it is good on sandwiches such as hamburgers and hot dogs.
10 cups Zucchini - grated
4 cups chopped onions
2 green peppers, chopped *
5 Tbsp. canning salt
2 &1/2 cups white vinegar
5 cups sugar
2 tsp. dry mustard
2 tsp. celery seed
2 tsp. turmeric
1 Tbsp. cornstarch
1/2 tsp. pepper
Use only fresh, firm med. sized zucchini. Wash and dry; but, do not peel. Grate, removing large seeds. Mix zucchini, onions, green pepper and canning salt. Let sit overnight. Drain and rinse mixture in cold water. Put the mixture into a large kettle. Add vinegar and remaining ingredients. Bring to a rolling boil. Cook for 10 minutes.
Pack into hot sterilized pint jars. Cover with sterilized lids and hot-water process for 20 minutes.
Makes approximately 12 pints.
NOTES:
Ready to eat right away, but its better if it ages a few days.
*You can substitute or add: crushed hot peppers for part of the green peppers for a relish with a little zing (I added 1 tsp. of hot red peppers).
Click if you have a submission for the Reader Recipe
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EASY VEGETARIAN LASAGNA
~Shared by Treva, NC
Makes 6 servings
olive oil cooking spray
3 cloves garlic, minced
1 small onion, 4 ounces (120 g), chopped
1 28-ounce (793 g) crushed tomatoes
1 & 1/2 teaspoons (7.5ml) dried basil
1 teaspoon (5 ml ) fennel, crushed
1 teaspoon (5 ml ) dried orange rind*
1/8 teaspoon (0.6 ml) crushed red pepper flakes
1 15-ounce (425 g) container low fat ricotta cheese
1/2 pound zucchini (240 g), grated and squeezed of excess liquid
2 small carrots, 4 ounces (120 g ), grated
1/2 cup (120 ml) egg substitute
1 cup (120 g) shredded skim milk mozzarella cheese, plus 1/4 cup (30 g) for garnish (optional)
2 tablespoons (15 g) grated Romano cheese, plus 1 teaspoon (2.5 g) for garnish (optional)
6 oven-ready lasagna noodles
1. Preheat the oven to 350°F (180°C), Gas Mark 4.
2. Spray a non-stick covered pot with cooking spray. Add the onion and garlic and cook over medium heat until the onion is transparent, about 5 minutes. Add the tomatoes, basil, fennel, orange rind, and red pepper flakes. Bring to a slow simmer, cover and cook while you ready the rest of the ingredients.
3. Place the ricotta in a large bowl. Fold in the grated zucchini and carrots. Stir in the egg substitute, grated mozzarella and finally the Romano cheese. Set aside.
4. Prepare an 8-inch (20 cm) oven-proof square pan by spreading 3 to 4 tablespoons of the tomato sauce on the bottom. Place 2 lasagna noodles on the bottom. Spread with 1/3 of the cheese and vegetable mixture and top with 1/3 of tomato sauce. Repeat making 3 layers, ending with tomato sauce. Top with reserved mozzarella and Romano.
5. Cover the lasagna with aluminum foil which you tent a bit to make sure it does not touch the cheese on top. Make sure to crimp around the edges of the pan. Bake for 1 hour, uncovering the last 10 minutes.
6. Remove from oven and allow to set for 10 minutes before cutting.
Per serving: 260 calories (26% calories from fat), 19 g protein, 7 g total fat (4.2 g saturated fat), 29 g carbohydrate, 4 g dietary fiber, 30 mg cholesterol, 426 mg sodium
SWEET & SOUR CHICKEN WITH BROWN RICE
~Shared by Jim D., WA State
Makes 4 servings (about 1 1/2 cups stir-fry & 1/2 cup rice each)
Ingredients
2 cups instant brown rice
¼ cup seasoned rice vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
4 cloves garlic, minced
2 teaspoons finely grated or minced fresh ginger
1 cup reduced-sodium chicken broth
6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
1 5-ounce can sliced water chestnuts, drained
Instructions
1. Prepare rice according to the package directions.
2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.
Ingredient note: Chicken tenders, virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded
"chicken fingers".
Nutrition Information
Per serving: 469 calories; 10 g fat (1 g sat, 4 g mono); 68 mg cholesterol; 62 g carbohydrate; 34 g protein; 7 g fiber; 709 mg sodium; 408 mg potassium.
Nutrition bonus: Vitamin C (320% daily value), Vitamin A (70% dv), Fiber (28% dv).
3 1/2 Carbohydrate Servings
Exchanges: 2 starch, 3 vegetable, 4 lean meat
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SLOW-COOKED SICILIAN POT ROAST
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2-1/2 pound well-trimmed top round roast or flat half brisket
- 1/2 teaspoon coarsely ground black pepper
- 2 cups sliced fresh mushrooms
- 1 cup chopped onions
- 1 cup chopped red or green bell peppers or 1 cup roasted bell peppers, drained and chopped
- 14-1/2 ounce can diced Italian-style tomatoes, undrained
- 6-ounce can tomato paste with roasted garlic or Italian seasonings
DIRECTIONS
Rinse the meat with cool water and pat it dry with paper towels. Sprinkle both sides with some of the pepper. Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Place the meat in the skillet and cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onions, and bell peppers in a 3-quart slow cooker and top with the roast. Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until the meat is very tender.
Remove the roast to a serving platter and cover loosely with aluminum foil to keep warm. Add the tomato paste to the remaining slow cooker mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the sauce. Serve with pasta if desired.
Nutritional Information Per Serving (1/8 of recipe): Calories: 221, Carbohydrate: 12 g, Cholesterol: 80 mg, Fat: 5.7 g, Saturated Fat: 1.7 g, Fiber: 2 g, Protein: 29 g, Sodium: 440 mg, Calcium: 36 mg
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
SALMON WITH FRESH FRUIT SALSA
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Fish Ingredients:
- 1 pound salmon fillets, cut into 4 portions
- 1/2 teaspoon no-salt chili powder
Salsa Ingredients:
- 1 cup diced fresh pineapple
- 1 cup diced fresh cantaloupe
- 1/2 cup diced red bell pepper
- 1/4 cup seasoned rice wine vinegar
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Preheat the oven to 350 degrees F. Spray a 9x9-inch baking pan with olive oil cooking spray. Place salmon fillets in the pan in a single layer and sprinkle with chili powder.
Spray fillets lightly with cooking spray and bake, uncovered, for 35 minutes or the thickest part of fillet is translucent.
Meanwhile, mix pineapple, cantaloupe, red bell pepper, vinegar, cilantro, and red pepper flakes together in a small bowl. Set aside. Top each fillet with 1/2 cup salsa and serve.
Nutritional Information Per Serving (4 ounces): Glycemic Index: 50, Glycemic Load: 5, Calories: 260, Protein: 28 g, Carbohydrate: 10 g, Dietary Fiber: Less than 1 g, Fat: 13 g, Cholesterol: 96 mg, Sodium: 68 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fruit
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"
OLD-FASHIONED SPICED BANANA BREAD
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 1-1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 bananas, mashed
- 3/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1/3 cup fat-free milk
DIRECTIONS
Preheat the oven to 350 degrees F. In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, allspice, ginger, and salt.
In a medium bowl, combine the eggs, bananas, oil, and milk. Add the banana mixture slowly to the flour mixture and mix until just combined. Don't overbeat.
Spray a 9x5x3-inch loaf pan with nonstick spray. Dust the pan lightly with flour. Pour the batter into the prepared pan.
Bake the banana bread for 45-50 minutes until a knife inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes, then turn the loaf out onto a rack and cool completely.
Nutritional Information Per Serving (1 slice): Calories: 214, Fat: 8 g, Cholesterol: 47 mg, Sodium: 165 mg, Carbohydrate: 33 g, Dietary Fiber: 2 g, Sugars: 16 g, Protein: 4 g
Diabetic Exchanges: 2 Carbohydrate, 1-1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
ISLAND SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1/2 head Boston lettuce
- 1 cup canned hearts of palm, drained and sliced
- 2 Tablespoons Paul Newman's Oil and Vinegar Salad Dressing
DIRECTIONS
Wash and dry lettuce and tear into bite-sized pieces. Place in salad bowl. Add hearts of palm and dressing. Toss and serve with the fish.
Nutritional Information Per Serving (1/2 recipe): Calories: 113, Fat: 9 g, Cholesterol: 0 mg, Sodium: 480 mg, Carbohydrate: 7 g, Dietary Fiber: 4 g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1 Vegetable, 2 Fat
Source: "Mix 'n Match Meals in Minutes 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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CHOCOLATE SOUP
~Shared by Marilyn, Canton, OH
1 cup milk
1/2 cup heavy whipping cream
2 Tbsp. unsweetened cocoa powder
2 Tbsp. white sugar
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Heat all but 2 tablespoons of the milk and the cream in a saucepan; do NOT allow it to boil.
In a soup bowl mix the cocoa, sugar, vanilla, cinnamon and the reserved milk and cream.
Pour the cocoa mixture into the hot milk and cream blending well.
Return mixture to bowl and garnish with mini marshmallows or graham cracker bears.
Yield - Makes 1 serving
GRILLED BACON-SAUCED MEAT LOAF
~Shared by Mary S., Nashville, TN
1 slightly beaten egg white
2 tablespoons fine dry bread crumbs, quick-cooking rolled oats, or toasted
wheat germ
2 tablespoons finely chopped onion
2 tablespoons vegetable juice cocktail, tomato juice, or milk
1 teaspoon prepared mustard, horseradish mustard, or Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces lean ground beef or pork
1 slice bacon, cut up
1/4 cup finely chopped onion
1/2 of an 8-ounce can (1/2 cup) tomato sauce
1/4 cup beer or water
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
1/8 teaspoon salt
1/8 teaspoon pepper
In a mixing bowl stir together the egg white; bread crumbs, oats, or wheat germ; onion; vegetable juice cocktail, tomato juice, or milk; mustard; salt; and pepper. Add beef or pork; mix well. On waxed paper shape mixture into a 4- to 5-inch round loaf. To grill, in a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Carefully invert loaf onto the grill rack over the drip pan, but not over the coals. Peel off waxed paper. Lower the grill hood. Grill for 30 to 35 minutes or until no pink remains. Or, to bake, place loaf in a shallow baking pan. Bake in a 350º F oven for 30 to 35 minutes or until no pink remains. Meanwhile, for sauce, in a small saucepan cook and stir bacon until crisp. Remove bacon from pan with a slotted spoon; drain on paper towels. Add onion to bacon drippings in saucepan. Cook over medium heat for 2 to 3 minutes or till onion is tender but not brown. Stir in bacon pieces, tomato sauce, beer or water, brown sugar, lemon juice, Worcestershire sauce, celery seed, salt, and pepper. Simmer sauce, uncovered, about 10 minutes or to desired consistency. To serve, spoon some of the sauce over the loaf. Pass the remaining sauce.
Makes 2 servings.
JALAPENO RICE
~Shared by Maggie, TX
1 Tbs. melted butter or margarine
1/4 cup thinly sliced celery
2 scallions, thinly sliced
1/2 to 1 jalapeno pepper, seeded and diced
1/2 tsp. salt
2/3 cup chicken broth
2/3 cup instant rice
1 Tbs. diced pimiento
Combine butter, celery, scallions, and jalapeno pepper in a medium skillet; saute until tender but not brown. Add salt and broth; bring to a boil. Stir in rice and pimiento; cover and remove from heat. Allow to stand 5 minutes before serving.
Yield: 2 to 3 servings.
Source: Southern Living 1979 Annual Recipes
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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BLOODY MARY CHICKEN
2 whole chicken breasts
1 can cream of mushroom soup
1 cup V-8 juice
3 cloves garlic
dash celery seeds
2 tablespoons Worcestershire sauce
4 dashes Tabasco
Put it all in crockpot and stir it. Cook on low 8 hours and serve over rice if you like.
GRANDMA'S CASSEROLE
1 lb. ground sausage
2 5-oz. packs of saffron yellow rice
1 pkg. dry onion soup water
Brown sausage well and drain. In a 2-qt. casserole dish combine rice, soup, and water according to both packs of rice
(approximately 3 cups). Stir well. Add sausage but do not stir. Bake in a 350 degree oven for 1 hour or until rice is tender. The sausage will all be on top of the
dish. Add some chopped green onions on the top and serve.
SIMPLE SALISBURY STEAKS
1 can (10 3/4 oz.) Campbell's Cream of Mushroom Soup
1 lb. ground beef
1/3 cup dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 tbsp. vegetable oil
1-1/2 cups sliced mushrooms
MIX thoroughly 1/4 cup soup, beef, bread crumbs, onion and egg. Shape firmly into 4 patties, 1/2" thick.
HEAT oil in skillet. Cook patties until browned. Pour off fat.
ADD remaining soup and mushrooms. Heat to a boil. Cover and cook over low heat 10 min. or until done.
Serves 4.
LEMON LINGUINE
8 ounces linguine
3 tablespoons butter -- melted
1 tablespoon lemon juice
1 1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon lemon-pepper
1/4 cup parmesan cheese
In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder, and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add parmesan cheese and toss.
SPICY BAKED SWEET POTATO FRIES
Yields: 4 servings
INGREDIENTS:
6 sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper
DIRECTIONS:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
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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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