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A to Z Recipes
February 1, 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. My schedule has been as crazy as the weather this past week. I had to take a few hours off from work for my son's rehearsals and performance in his school's Senior Talent Show. He finally made it on stage last night and did one heck of a fine job as a stand-up comedian. He was a natural from the very first performance at his audition. He received great applause and we couldn't have been more proud.
Our Great Southeastern Escape (GSEE) will be held in New Smyrna Beach, Florida, during the week of August 11-17, 2009. Please visit the
GSEE web page for details and contact information. Please send us an email to make sure you have space reserved in our beach rental. There are plenty of other lovely places to stay in the area, too. We hope to have several activities planned and posted on the web site very soon. If you have some suggestions, please drop us a line (contact information is on the
web page).
The current Monthly Theme topic is being announced in this issue. 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.
Today's issue went together so well as I had a great selection of recipes from which to choose. Look at who did the sharing:
Jessica, Corfu, Greece
Treva, NC
Pat, Merritt Island, FL
Jim H., Calgary, Alberta, Canada
Patricia, Charlevoix, MI
Jim D., WA State
Luanne, FL
Larry J., Spring Hill, TN
Johnny, LA
Jean, Syracuse, NY
Dorie, IL
Linda H., Rosharon, TX
Leasa, IA
Ann, Mims, FL
Larry Holmes, Toronto, Canada
Chris M., NM
Mary S., Nashville, TN
We'll see you here again on Wednesday, God willing.
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 Jessica, Corfu, Greece
Lord, keep Your arm around my shoulder and Your hand over my mouth ...
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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Take The Time
~Shared by Treva, NC
Too often we don't realize what we have until it is gone;
Too often we wait too late to say "I'm sorry - I was wrong."
Sometimes it seems we hurt the ones we hold dearest to our hearts;
And we allow foolish things to tear our lives apart.
Far too many times we let unimportant things into our minds;
And then it's usually too late to see what made us blind.
So be sure that you let people know how much they mean to you;
Take that time to say the words before your time is through.
Be sure that you appreciate everything you've got.
And be thankful for the Little things in life that mean a lot.
~Unknown
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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Good Info To Know
~Shared by Pat, Merritt Island, FL
Please Read:
By now, I suspect everyone is familiar with www.snopes.com and/or
www.truthorfiction.com for determining whether information received via email is just that: true/false or fact/fiction. Both are excellent sites.
From the folks that understand best......Read and heed. Use or lose.
Advice from Snopes.com MEMORIZE THIS!
1) Any time you see an E-Mail that says forward this on to '10' of your friends, sign this petition, or you'll get bad luck, good luck, or whatever, it almost always has an E-Mail tracker program attached that tracks the cookies and E-Mails of those folks you forward to. The host sender is getting a copy each time it gets forwarded and then is able to get lists of 'active' E-Mails addresses to use in SPAM E-Mails, or sell to other spammers.
2) Almost all E-Mails that ask you to add your name and forward on to others are similar to that mass letter years ago that asked people to send business cards to the little kid in Florida who wanted to break the Guinness Book of Records for the most cards. All it was, and all any of this type of E-Mail is, is a way to get names and 'cookie ' tracking information for telemarketers and spammers - - to validate active E-Mail accounts for their own profitable purposes.
You can do your friends and family members a GREAT favor by sending this information to them; you will be providing a service to your friends, and will be rewarded by not getting thousands of spam E-Mails in the future!
If you have been sending out (FORWARDING) the above kinds of E-Mail, now you know why you get so much SPAM!
Do yourself a favor and STOP adding your name(s) to those types of listings regardless how inviting they might sound!
You may think you are supporting a GREAT cause, but you are NOT in the long run. Instead, you will be getting tons of junk mail later! Plus, we are helping the spammers get rich! Let's don't make it easy for them!
Also: E-Mail petitions are NOT acceptable to Congress or any other organization. To be acceptable, petitions must have a signed signature and full address of the person signing the petition.
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: Cookbook Picks
As recipes collectors, most of us own a cookbook. Some of us own quite a
few. Even if you don't, you're bound to have a recipe saved that came from a
cookbook. What we're looking for is a sample of recipes from your favorite
cookbooks. If you own dozens, go wild and send in many. If you only have one
then send a few from that book. Don't forget to include the name of your cookbook with your recipes. Please join in the
fun and send in your Cookbook Picks 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
Cookbook Picks. 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: Cookbook
Picks
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: Cookbook
Picks.
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 Cookbook Picks has a deadline of
February 28, 2009, and will be posted on March 8, 2009.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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To make donations using other methods, go here.
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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 February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
2nd Alva in Oelwein, Iowa
3rd Emily in Coconut Creek, Florida
3rd Mary K. in Niceville, Florida
3rd Sharon B. in Lindside, West Virginia
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
17th Diane in Natick, Massachusetts
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
20th Charlotte P. in Jayess, Mississippi
21st Deborah H. in Denton, Texas
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
21st Mona G. in Grand Ledge, Michigan
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee C. in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
26th Amal, Shomolu, Lagos-Nigeria
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Ramblings of a Retired Mind
~Shared by Jim H., Calgary, Alberta, Canada
I was thinking about how a status symbol of today is those cell phones that everyone has clipped onto their belt or purse. I can't afford one. So, I'm wearing my garage door opener. I also made a cover for my hearing aid and now I have what they call blue teeth, I think.
You know, I spent a fortune on deodorant before I realized that people didn't like me anyway.
I was thinking that women should put pictures of missing husbands on beer cans!
I was thinking about old age and decided that old age is 'when you still have something on the ball, but you are just too tired to bounce it.'
I thought about making a fitness movie for folks my age, and call it 'Pumping Rust'.
I've gotten that dreaded furniture disease. That's when your chest is falling into your drawers!
When people see a cat's litter box, they always say, 'Oh, have you got a cat?' Just once I want to say, 'No, it's for company!'
Employment application blanks always ask who is to be notified in case of an emergency. I think you should write, 'A Good Doctor'!
Why do they put pictures of criminals up in the Post Office? What are we supposed to do...write to these men? Why don't they just put their pictures on the postage stamps so the mailmen could look for them while they deliver the mail? Or better yet, arrest them while they are taking their pictures!
I was thinking about how people seem to read the Bible a whole lot more as they get older. Then, it dawned on me, they were cramming for their finals.
As for me, I'm just hoping God grades on the curve.
Remember, Things Could Be Worse...
~Shared by Patricia, Charlevoix, MI
You could:
-wake up face down on the pavement.
-put your bra on backward and it fits better.
-see your birthday cake collapse from the weight of the candles.
-have your twin sister forget your birthday.
-wake up and discover your waterbed broke and then you realize that you don't have a waterbed.
-have your car horn go off accidentally and remain stuck as you follow a group of Hell's Angels on the freeway.
-have your boss tell you not to bother to take off your coat.
-realize that the bird singing outside your window is a buzzard.
-walk to work and find your dress is stuck in back of your pantyhose.
-have your blind date turn out to be your ex-spouse
-put both contact lenses in the same eye
Psychiatrist vs Bartender
~Shared by Jim D., WA State
Jerry went to a psychiatrist. "Doc," he said, "I've got trouble. Every time I get into bed, I think there's somebody under it. I'm going crazy!"
"Just put yourself in my hands for 1 year," said the shrink. "Come talk to me 3 times a week and we should be able to get rid of those fears."
"How much do you charge?"
"$80 per visit," replied the doctor.
"I'll sleep on it," said Jerry.
Six months later the doctor met Jerry on the street. "Why didn't you ever come to see about those fears you were having?" asked the psychiatrist.
"Well 80 bucks a visit 3 times a week for a year is an awful lot of money! A bartender cured me for $10. I was so happy to have saved all that money I went and bought me a new Armada!"
"Is that so! And how, may I ask, did a bartender cure you?"
"He told me to cut the legs off the bed! Ain't nobody under there now!!!"
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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Recipe Name: Green Beans
Submitted by: Leasa, IA
Posted on: January 11, 2009
Reviewed by: Luanne, FL
This is a great recipe, easy and very tasty !! I did cut the recipe in half as there is only me, but for a family you would want both cans. I believe this was in the
1/11/09 issue. ~Lou
GREEN BEANS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
Not sure where this came from but this dish is wonderful!
2-15 oz cans green beans
1 beef bouillon cube
1 T Worcestershire sauce
1 t soy sauce
1 T butter
1/8 t garlic pepper seasoning (you might try lemon pepper also)
Drain the beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
Place beans and beef liquid in a saucepan. Add Worcestershire, soy sauce, butter and garlic pepper to taste. Simmer gently for 15 mins.
Remove to serving bowl, including liquid. Use a slotted spoon to serve.
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:
STUFFIN' MUFFINS
~Shared by Luanne, FL
I made these and really liked the idea of having stuffing in my freezer. I wrapped each one separately and froze them, making it easy to have for another meal. I used left-over bread that I had, so it was even economical.
1/2 cup. butter
1/2 cup. finely chopped onion
1/2 cup. chopped celery
1 (4 oz.) can mushroom stems and pieces, drained
1 tsp. dried sage
1 cup. chicken broth
1 (8 oz.) pkg. seasoned bread stuffing
butter
In a medium size pan melt 1/2 cup butter. Add onion, celery and mushrooms. Heat until vegetables are tender. Sprinkle sage over mixture. Add chicken broth and stir to combine. Heat, then add bread stuffing and stir lightly. Grease 8 small custard cups or muffin pan with butter. Divide stuffing in cups. Just before serving heat in oven for 1/2 hour or until lightly browned.
Source: COOKS.COM
BOURBON MARINADE AND GLAZE
~Shared by Jessica, Corfu, Greece
THIS recipe I made for our thanksgiving with extra thighs. It was gorgeous. It tasted more like duck though (all six of us savored it in silence staring wide-eyed at
each other over how good it tasted!!).
Use this marinade and glaze for baked chicken or turkey pieces. The baking times depend on the size of the chicken or turkey pieces.
* turkey legs and thighs, or chicken pieces, 6 to 8 pounds
.
* Marinade
* 1 cup dry red wine
* 1/3 cup bourbon
* 1/3 cup dry sherry
* 1/2 cup soy sauce
* 3 tablespoons vegetable oil
* 2 tablespoons sugar
* 1 tablespoon finely minced ginger
* Glaze
* 1 cup bourbon
* 2/3 cup honey
* 2/3 cup ketchup
* 1/4 cup (packed) brown sugar
Combine marinade ingredients large bowl; add turkey or chicken pieces, turning to coat all pieces. Cover and refrigerate for 1 hour.
Preheat the oven to 325°.
Take chicken or turkey pieces from marinade and arrange in a large roasting pan. Pour 1/2 cup of the marinade over the pieces.
Bake for 40 to 60 minutes, depending on size of pieces, until tender. Baste with pan juices and turn every 15 to 20 minutes.
Turn oven temperature up to 450°.
Combine the glaze ingredients in a bowl, blending well. Brush the turkey or chicken pieces generously with the glaze. Bake for 15 to 30 minutes longer, brushing and turning every 5 minutes. Chicken or turkey pieces should be tender and juices should run clear when pierced with a fork.
Serves 6 to 8
Source: southernfood.about.com
BEEF AND NOODLES
~Shared by Treva, NC
1 pound small egg noodles
2 pounds lean ground beef
2 cans tomato sauce (6 oz.)
1 T. Worcestershire sauce Salt to taste
1 cup cream style cottage cheese
1 pkg. cream cheese, softened (8 oz)
1 cup sour cream
1 bunch green onions, chopped with some of the green tops
2 T. butter, melted
Cook noodle, rinse under hot water. Brown meat well. Add tomato sauce, Worcestershire and salt. Mix together the cottage cheese, cream cheese, sour cream and onions. Melt butter. Grease two 2 quart casseroles. Place 1/4 of the noodles in each, pour a little melted butter over the noodles land add half the cheese mixture to each casserole. Add remaining noodles, more butter and top with meat mixture. Bake at 350 for 30 to 45 minutes. Can be frozen.
Serves 8 to 10
BEEF CROCKPOT DINNER
~Shared by Jim D., WA State
Using a crockpot makes the meat very tender in this super dish.
Ingredients
1-2 lbs. of round steak
1/4 cup water
1 packet onion soup mix
1 can cream of mushroom soup
Directions
Place the round steak in the bottom of crockpot. In a separate bowl, mix together the water and mushroom soup. Add the onion soup mix to the bowl. Stir to combine. Spoon the mixture on top of the meat in the crockpot. Cover and cook for 4-6 hours on low. Serve over noodles.
BROCCOLI CASSEROLE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1/4 cup finely chopped onion
6 tablespoons butter
2 tablespoons flour
1/2 cup water
1 jar (8 ounces) processed American cheese spread
2 packages frozen chopped broccoli, thawed and well drained
3 eggs, well beaten
1/2 cup soda cracker crumbs
TO PREPARE:
Saute onion in 4 tablespoons of the butter until soft. Stir in flour. Add water. Cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into greased 1-1/2 quart casserole. Cover with cracker crumbs. Dot with remaining butter. Bake at 325 degrees for 30 minutes.
SERVES: 6 - 8
Source: Houston Junior League Cookbook
JOHNNY CAKE
~Shared by Treva, NC
1 C water
1 C white cornmeal
1 tsp. sugar
1/4 tsp. salt
2 Tbsp. milk
1 Tbsp. butter
In a pot, heat water to a boil. In a large mixing bowl, combine cornmeal, sugar, and salt. Add boiling water, stirring gradually into dry ingredients. Batter should not be too thin. Add milk and butter. Use large serving spoon, spoon batter into hot frying pan forming cakes 3 inches in diameter. Use grease leftover from frying chicken at least an inch deep. Fry cakes on both sides until nicely browned. Serve with maple syrup.
I found this in one of my historical cookbooks. I assume you could probably use oil instead of leftover grease.
FRIED CAULIFLOWER
~Shared by Patricia, Charlevoix, MI
2 eggs
1 head cauliflower cored and separated to bite-size flowerets
1/2 teaspoon salt
3 tablespoon milk
1 tablespoon cumin seed whole
1/4 teaspoon turmeric
1/4 cup peanut oil
salt & pepper to taste
Steam the cauliflower for about 5 minutes; allow to drain. Combine eggs, milk, turmeric, salt and pepper. Place the cumin seeds in a ungreased skillet and toast over medium-heat. Shake the skillet until the seeds turn a deep brown and begin to pop.
Remove from heat. Add half of the seeds to the egg mixture. Reserve the rest. Heat the oil in a skillet, dip the flowerets in the egg mixture, fry in several batches until browned on both sides. Sprinkle with the remaining cumin seed, salt and pepper.
BASIC BREAD DOUGH
~Shared by Johnny, LA
Makes 2 loaves.
Recipe is from Dorothea Holley.
2 (1/4-oz.) packets of yeast
2 cups warm water
6 1/2 cups all-purpose flour, divided
1/2 cup sugar
2 tsps. salt
1/2 cup melted butter
1 egg
1. Mix yeast with 2 cups warm water.
2. Combine 2 cups of flour, sugar and salt. Add melted butter and egg. Then add in yeast with water. Mix well. Add remaining flour slowly.
3. Knead 5-8 minutes, then set dough aside, cover and let rise in a warm place until doubled in size, about 1 hour.
4. Continue making sausage bread as specified in recipe above. For plain bread, divide dough in two, place in 2 greased loaf pans, let dough rise again for about 1 hour and bake at 350 degrees for 35 to 45 minutes, or until loaves are nicely browned.
Note: This makes good cinnamon rolls or pull-apart cinnamon bread. Just make small to medium balls out of half of a recipe of the basic bread dough or 1 loaf of frozen bread dough, thawed. Roll the balls in cinnamon and sugar. Then place in a well-greased Bundt pan with about 1/2 cup of cinnamon sugar and several pats of butter on top. Bake at 350 degrees until golden brown, about 35-40 minutes. You can remove from pan immediately and drizzle a simple icing on top.
PINEAPPLE CHICKEN LO MEIN
~Shared by Treva, NC
The perfect supper to serve on busy weeknights, this speedy lo mein combines tender chicken and colorful veggies with a tangy sauce. Quick-cooking spaghetti and canned pineapple make it a cinch to throw together when time is short.
* 1 can (20 ounces) unsweetened pineapple chunks
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 2 garlic cloves, minced
* 3/4 teaspoon ground ginger or 1 tablespoon minced fresh gingerroot
* 3 tablespoons canola oil, divided
* 2 medium carrots, julienned
* 1 medium green pepper, julienned
* 4 ounces spaghetti, cooked and drained
* 3 green onions, sliced
* 1 tablespoon cornstarch
* 1/3 cup soy sauce
Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside.
In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions.
In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Yield: 4 servings.
CREAMY BERRY CAKE MOSAIC
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Makes: 14 servings
1 pkg. (10-3/4 oz.) reduced fat pound cake
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin
3 cups cold water
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
4 cups mixed berries (raspberries, blueberries, sliced strawberries)
LINE 2-1/2-qt. bowl with plastic wrap; spray with cooking spray. Cut cake into 12 slices. Trim crusts; discard. Line bowl with cake slices, cutting to fit, if necessary.
STIR boiling water into dry gelatin mix in bowl 2 min. until completely dissolved. Stir in cold water. Remove 1-1/2 cups of the gelatin; place in large bowl. Refrigerate until slightly thickened. Meanwhile, pour remaining gelatin over cake in bowl.
STIR whipped topping into thickened gelatin. Reserve 3 raspberries for garnish. Gently stir in remaining mixed berries. Spoon over cake in bowl. Refrigerate 4 hours or overnight until firm.
INVERT bowl onto moistened plate; shake to loosen gelatin. Gently remove bowl. Remove plastic wrap. Garnish with reserved 3 raspberries and fresh mint, if desired.
Nutrition Bonus: Enjoy the medley of flavors in this colorful cake that is a good source of vitamin C from the berries.
SMOKED TURKEY QUESADILLAS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
INGREDIENTS
1 ripe avocado, pitted, peeled
4 oz. cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup julienne-cut oil-packed sun-dried tomatoes, drained
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained
4 oz. (1 cup) shredded hot pepper Monterey Jack or Monterey Jack cheese
1 (11.5-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos
8 (1.5-oz.) slices smoked turkey breast
4 oz. (1 cup) shredded Cheddar cheese
2 tablespoons butter or margarine
4 ripe olive slices, if desired
1. Mash avocado in medium bowl. Add cream cheese, cumin, garlic powder, salt and pepper; blend well. Stir in tomatoes and chiles.
2. Sprinkle 3/4 cup of the Monterey Jack cheese on 4 of the tortillas. Top each with turkey slice. Spread avocado mixture over turkey. Top with remaining turkey slices. Sprinkle with 3/4 cup of the Cheddar cheese. Top with remaining tortillas.
3. Melt 1/2 tablespoon of the butter in 12-inch skillet over medium heat. Add 1 quesadilla; cook 2 to 4 minutes or until golden brown, turning once. Repeat with remaining butter and quesadillas. Garnish with remaining Monterey Jack and Cheddar cheese. Top each with olive slice.
CROCK POT CHICKEN PARMIGIANA
~Shared by Treva, NC
3 chicken breasts
1 egg
1 tsp. salt
1/4 tsp. pepper
1 cup seasoned bread crumbs
3 Tbsps. olive oil
8 oz. marinara sauce
1 lb. shredded mozzarella cheese
1 cup Parmesan cheese
Cut chicken breasts into halves. In bowl, beat egg, salt, and pepper.
Dip chicken into egg, then coat with crumbs.
In a large skillet, sauté chicken in oil until golden brown. Arrange browned chicken in the slow-cooker and cover with marinara.
Cover and cook on low 6 hours. Add cheese, cover and cook 30 more minutes.
Serves 6
QUICK POLENTA LASAGNA
~Shared by Linda H., Rosharon, TX
This is a different take on lasagna, using packaged polenta instead of noodles. There's little preparation ahead, just toss items into the food processor and put the dish together quickly. It will taste good with a salad and garlic bread.
Olive oil cooking spray
1 (12-ounce) package cooked chicken or turkey sausages
1 (10-ounce) package frozen chopped spinach, thawed
2 (18-ounce) tubes prepared polenta
1 cup lowfat ricotta cheese
2/3 cup jarred spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 450 degrees. Lightly spray 2-quart casserole dish with olive oil.
Place sausage in food processor and pulse until it is coarsely ground. Place spinach in kitchen towel, wrap tightly, then squeeze hard over sink to remove excess water. Add drained spinach to food processor and pulse several times. Set aside.
Slice each tube of polenta into about 10 rounds, each about ¼-inch thick. Arrange five rounds over bottom of casserole dish. Spoon 1/2 cup ricotta cheese over polenta, spreading it evenly. Spread half the sauce evenly over ricotta, then scatter half the spinach and sausage mixture over that. Top with 1 cup shredded mozzarella cheese and another layer of polenta rounds.
Repeat layering with remaining ricotta, sauce, spinach, sausage and mozzarella. Cap with a final layer of polenta (you will have excess polenta). Sprinkle top with Parmesan cheese. Cover with foil and bake 25 minutes. Remove foil. Bake an additional 5 minutes.
Makes 4 to 6 servings.
Source: San Antonio Express-News
PENNE WITH VODKA SAUCE (TNT)
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
This is what I came up with after searching for a recipe. A compilation of several different sources, including our Dorie!
2 - 14.5 oz cans chpd tomatoes with garlic and onion
1/2 t red pepper flakes
dash EVOO
3/4 C vodka
1 - 8 oz can tomato sauce
1 C half and half
3 turkey Italian sausages cut up in slices
1 C shredded mozzarella
1 - 16 oz pkg dry penne pasta (I used half a pkg)
Bring a large pot of salted water to boil. Add penne and cook according to pkg directions. Drain. In large skillet, saute turkey sausage until no longer pink. Drain if needed.
Add tomatoes, red pepper flakes, olive oil, tomato sauce and vodka, simmer for about 5 mins. Stir in 1/2 and 1/2 and heat thoroughly. Mix sauce into hot penne. Add mozzarella and stir until cheese is melted.
Note: another keeper!! This makes a lot! Way too much for just us two! You can also add some defrosted frozen peas to the sauce if desired.
Source: Me
BAKED SHELLS WITH CHICKEN AND MUSHROOMS
~Shared by Treva, NC
1 container (10 oz.) mushroom Alfredo sauce
8 oz. medium shell pasta, cooked according to package directions
1 cup cooked diced chicken
1/2 cup frozen peas, defrosted
1 can (4 oz.) sliced mushrooms, drained
2 TB grated Parmesan cheese
2 TB bread crumbs
Preheat oven to 350° F.
Combine pasta, sauce, chicken, peas and mushrooms in large bowl; spoon into 2-quart baking dish.
Combine cheese and bread crumbs in small bowl; sprinkle over pasta mixture.
Bake for 20 minutes.
Yield: 4 servings.
GARLIC CHICKEN BAKE
~Shared by Ann, Mims, FL
Serves 4
Ingredients:
1/4 cup olive oil
1-1/4 pounds boneless, skinless chicken breast, diced
1 (8-ounce) package sliced mushrooms
1 cup finely chopped shallots
6 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup white wine
1 cup chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and freshly ground black pepper to taste
1 (15-ounce) can cannellini beans, rinsed
Chopped fresh parsley
Directions:
1. Preheat oven to 325 degrees F. Heat oil in a medium-sized ovenproof casserole dish over medium-high heat and brown chicken. Remove with a slotted spoon and set aside.
2. Add mushrooms and cook, stirring, for 2 minutes. Add shallots and garlic and cook, stirring, for 3 minutes or until shallots are softened. Add chicken to mushroom mixture and sprinkle with flour. Cook, stirring, for 2 minutes.
3. Stir in wine and broth, using a wooden spoon or spatula to scrape up any browned bits. Add bay leaf, thyme and sage. Season with salt and pepper and cook until liquid comes to a boil. Remove from heat and stir in beans.
4. Cover casserole and bake in the oven for 1 hour. Discard bay leaf. Spoon into wide shallow bowls and serve hot.
Source: SheKnows.com
PETITE MARMITE
(The grandest and most elegant of all pot-au-feu.)
~Shared by Larry Holmes, Toronto, Canada
3/4 pound top round
1 pound rib of beef
1 large marrow bone, sliced
10 cups cold beef or chicken broth
3 sets of chicken giblets
2 leeks or 4 onions
3 carrots, whole
1 small head of celery, cut in 4
1 small cabbage, cut in wedges
Wrap the round and rib of beef and the marrow bone in a cheesecloth. Place in saucepan with the cold broth, celery and cabbage. Bring to a rolling boil and skim.
Add the chicken giblets, the leeks split in two (the green and the white) or the whole onions, the carrots, celery and cabbage. Bring back to a boil. Cover and simmer over very low heat for 4 hours. Taste for seasoning.
To serve, remove surplus fat. Unwrap the meat on a hot dish. Remove the marrow from bones; cut the meat into individual portions.
Prepare 6 slices of toasted bread, set one per plate, spread each with marrow and pour some of the broth on top. Then serve a helping of meat and vegetables on top of each.
Makes six servings.
CREAM CHEESE BRAN MUFFINS
~Shared by Treva, NC
"These are really good and so moist" writes Jeannette Mack of Rushville, New York. "The cream cheese center eliminates the need to add butter to the muffin."
1 cup All-Bran
1/2 cup milk
1 cup (8 ounces) sour cream
1 egg, lightly beaten
1 package (16.6 ounces) date quick bread mix
1 package (3 ounces) cream cheese
In a large bowl, combine cereal and milk; let stand for 10 minutes. Stir in sour cream and egg. Stir in bread mix just until moistened. Fill greased or paper-lined muffin cups about three-fourths full. Cut cream cheese into 12 cubes; gently press one cube into the center of each muffin cup just until covered with batter (cups will be full). Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Yield: 1 dozen.
Nutrition Facts One serving: 1 muffin Calories: 241 Fat: 8 g Saturated Fat: 4 g Cholesterol: 40 mg Sodium: 201 mg Carbohydrate: 37 g Fiber: 3 g Protein: 5 g
Source: Real Simple
SUGAR COOKIES (T & T)
~Shared by Chris M., NM
Makes: 5 dozen 2-inch cookies
1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar – I omitted
1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2. Heat oven to 375ºF. Lightly grease cookie sheet.
3. Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.
They are very good and crisp! Actually I haven’t even frosted them like I normally do. With the powdered sugar in them they are good plain!
Source: Betty Crocker
BEER BRAISED BRISKET OF BEEF
~Shared by Pat, Merritt Island, FL
2 large garlic cloves, minced
1 Tbs. Worcestershire
1 tsp dried thyme crumbled
1/4 tsp dried marjoram, crumbled
salt and pepper to taste
2 medium onions chopped (about 2 C)
3 plum tomatoes, sliced (1 C)
1 C raisins
10 dried figs, split in half
1 & 1/2 C beer
1/2 C button mushrooms, quartered
2 - 2 & 1/2 lb brisket trimmed of excess fat
1. In a small bowl, combine garlic, Worcestershire, thyme, marjoram, salt and pepper. Rub over both sides of brisket.
2. Put onions in bottom of crock pot. Top with tomatoes and the brisket. Cut brisket to fit if necessary. Scatter figs and raisins around the edge. Pour in beer. Do not stir. Cover and cook on low for 7 1/2 hours to 9 1/2 hours. or on High for 3 1/4 hours to 4 3/4 hours.
3. Add mushrooms and cook, covered until mushrooms are just tender and heated, about 30 minutes on Low or 15 minutes on High.
4. To serve, carve brisket into thin slices. Arrange beef, vegetable and fruits in wide, shallow soup bowls. Spoon on pan juices.
PAT’S VERSION
First of all, I used more garlic. Secondly, I used canned tomatoes. I did not use figs. Cooked on low all day. I refrigerated it over night. The next afternoon I took it out about 3 and put it on Low until it got hot. I served it with noodles and a salad. Was wonderful.
Source: Crockery Favorites
BAKED HAM AND CHEESE IN A MASHED POTATO CRUST
~Shared by Treva, NC
2 cups mashed potatoes (made with skim milk)
2 tablespoons prepared mustard
1/2 cup low-fat cottage cheese
1 pound cooked ham, cubed
2 slices low-fat Cheddar cheese, crumbled
Mix mashed potatoes and mustard. Spread evenly in bottom of nonstick 8-inch square baking pan. Add ham cubes in layer on top of potatoes.
In electric blender, blend cottage cheese and Cheddar cheese until fairly smooth. Spread over ham.
Bake at 350 degrees F for 30 minutes or until casserole is heated through.
BEEF TIPS & WILD RICE
~Shared by Jim D., WA State
This is a delicious combination you will love.
Ingredients
2 TBSP oil
1 pound beef tips
1 package pre-seasoned wild rice mix
Directions
Add oil and beef tips to skillet, brown beef tips. If using a skillet with a plastic handle, or that cannot be used in the oven, then transfer meat to a suitable baking dish. Add package of wild rice mix and water as directed on package. Cover and bake for 25 minutes at 350 (or as directed on package).
Prep Time: 25 Min
Cook Time: 25 Min
Total Time: 50 Min
Servings: 4
GREEN TOMATO CAKE
~Shared by Patricia, Charlevoix, MI
2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
Preheat oven to 350 degrees. In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.
PAN-SEARED SALMON STEAKS
~Shared by Treva, NC
Serves: 4
4 salmon steaks, about 5oz each
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1 & 1/2 Tbsp olive oil
Juice of 1 lemon
Season the salmon steaks with salt, pepper and lemon juice then drizzle with olive oil. Preheat the oven to 350 degrees F.
MAW MOORE'S SAUSAGE BREAD
~Shared by Johnny, LA
Makes 2 loaves.
Recipe is from Dorothea Holley.
1 recipe of basic bread (recipe follows) or 2 (1-lb.) loaves of frozen bread dough, thawed
3 to 4 links of sausage, sliced into very thin slices
1 small red onion, chopped
1 (2 1/4-oz.) can chopped black olives
2 bunches green onions, chopped
2 cups grated mozzarella cheese
2 cups grated Colby Jack cheese
Other ingredients as desired such as hot pepper, green olives, etc.
1. Prepare bread dough. If making basic recipe, divide into two loaves.
2. Brown sausage together with the chopped red onion. Drain grease and cool mixture.
3. Roll out each loaf of bread dough on a floured board to a (12x12-inch) square. Layer sausage and other ingredients as desired ending with cheese. Roll up each loaf, jelly-roll fashion tucking the ends under before you roll.
4. Place on a large greased baking sheet, seam-side down, with one loaf on each end but not touching. Prick each loaf with a fork three or four times to allow steam from center to vent.
5. Place in a preheated 350-degree oven and bake from 1 to 1-1/2 hours until bread is done all the way through.
Note: If you are in a hurry, use half a basic bread recipe or 1 loaf of frozen bread dough and form into medium-sized balls. Place half of the balls in the bottom of a greased (10-inch) spring form pan. Place the sausage, other ingredients and almost all of the cheese on top of that. Place the remaining dough balls on top and top with remaining cheese (just a little). Bake at 350 degrees until bread is nicely browned and center ingredients are hot, about 1 hour.
CHERRY PINEAPPLE DELIGHT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
This is a quick and very easy recipe to make in a hurry:
1 can of crushed pineapple (do not drain)
2 cans of cherry pie filling
1 boxed cake mix (cherry or French vanilla is best)
2 sticks butter or stick margarine (sliced)
Line bottom of cake pan (9 x 13) with pineapple place cherry pie filling on top of pineapple sprinkle DRY cake mix on top of fruit. put slices of butter on top of cake mix
At Christmas you can add red and green maraschino cherries between the slices of butter.
Bake in 350 degree oven for 55-60 minutes until top is golden brown. Cool or serve warm.
CHOCOLATE MARSHMALLOW FUDGE
~Shared by Treva, NC
2 large chocolate candy bars
12 oz. chocolate chips
1 (7 oz.) jar Marshmallow Creme
1/2 C. butter
2 C. nuts
2 tsp. vanilla extract
1 can evaporated milk
1/4 C. sugar
Place milk and sugar in saucepan and boil hard for 6 minutes (stir constantly to prevent scorching). Have remaining ingredients in large mixer bowl and pour boiling mixture over it; stir and mix well. Pour onto buttered cookie sheet or wax paper.
SUN DRIED TOMATO SPREAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 (8 oz) pkg. cream cheese softened
2 C. mayonnaise
1/4 C. finely chopped onion
4 garlic cloves minced
1 (7 oz) oil packed jar sun dried tomatoes drained and chopped
2 C. shredded Mozzarella cheese
2 C. shredded Italian cheese blend
1 C. shredded Parmesan cheese divided assorted crackers
In a large mixing bowl combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in mozzarella, Italian cheese blend and 3/4 C. Parmesan cheese. Transfer to a greased 9x13 baking dish. Sprinkle with the remaining Parmesan cheese. Bake uncovered at 350 for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.
MEXICAN MANICOTTI
~Shared by Linda H., Rosharon, TX
8 servings
Plan this ahead and start the night before. Great with Mexican or Spanish rice.
1 lb. lean ground beef
16 oz. can refried beans
2 1/2 t. chili powder
1 1/2 t. dried oregano
8 oz. pkg. manicotti shells
2 1/2 c. water
16 oz. jar picante sauce
2 c. (16 oz.) sour cream
1 c. (4 oz.) shredded Monterey Jack or Mexican-style cheese
1/4 c. sliced green onions
Sliced ripe olives, optional
In a bowl, combine the ground beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9x2-inch baking dish.
Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Uncover; spoon sour cream over top. Sprinkle with cheese, onions and olives. Bake 5 to 10 minutes longer or until the cheese melts.
Source: 1_Comfort_Foods (Yahoo group)
BLUEBERRIES VOL-AU-VENT
~Shared by Treva, NC
Prep Time : 20 min.
Bake Time : 30 min.
Chill Time : 45 min.
Ingredients:
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 1/2 cups fresh blueberries OR frozen blueberries
3/4 cup sugar
1 tbsp. cornstarch
1 tbsp. water
1 1/2 tsp. grated lemon zest
1/3 cup sugar
2 tbsp. all-purpose flour
3/4 cup milk
1 egg, beaten
1 tsp. butter, softened
1 tsp. vanilla extract
Sweetened whipped cream
Directions:
BAKE pastry shells according to pkg. directions.
MIX blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cover and refrigerate.
MIX 1/3 cup sugar and flour in saucepan. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat and gradually stir half of hot mixture into egg. Return egg mixture to saucepan. Cook and stir over medium heat 1 min. Remove from heat and stir in butter and vanilla. Place plastic wrap directly onto surface of pastry cream and refrigerate 45 min.
SPOON 1 tbsp. blueberry mixture into each pastry shell. Top with 1 tbsp. pastry cream and 1 tbsp. blueberry mixture. Repeat layers. Top with remaining pastry cream and whipped cream.
Serves 6
SWEET POTATO SALAD
~Shared by Larry Holmes, Toronto, Canada
3 pounds sweet potatoes (about 5) washed and cut in 1/2-inch chunks.
3 tablespoons vegetable oil
2 cups lightly packed arugula
3/4 cup dried cranberries
3 tablespoons plain yogurt
2 tablespoon mayonnaise
2 teaspoon each lemon juice and Dijon mustard
1 clove garlic, minced
1/2 teaspoon each salt and pepper
Preheat oven to 425 degrees F. Toss potatoes with oil, salt and pepper. Place Potatoes on a large baking sheet lined with parchment pepper. Bake, turning every 15 minutes, for 1 hour or until tender and golden. Cool slightly. Place potatoes in a large bowl with arugula and cranberries. In a small mixing bowl, stir together yogurt, mayonnaise, lemon
juice, mustard and garlic. Gently toss dress with potatoes and serve immediately or cover and refrigerate for up to 2 days. Stir well before serving.
Serves 8
Tips: Garnish potato salad with well-cooked chopped bacon.
Not a sweet potato fan? You can use white baking potatoes instead.
Serves 8
PINK GRAPEFRUIT SORBET
~Shared by Treva, NC
This recipe serves: 8
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
1 & 3/4 cups freshly squeezed pink grapefruit juice
1/4 cup freshly squeezed lemon juice
2 cups water
1 & 1/2 cups sugar
6 black peppercorns
1. In a medium bowl, combine the fruit juices and set aside.
2. In a medium saucepan, make a syrup by bringing the water, sugar and peppercorns to a boil over medium heat. Allow to cool slightly, then fish the peppercorns out with a spoon.
3. Stir most of the syrup into the fruit juice mixture and taste for sweetness. Add more syrup if needed.
4. Freeze the sorbet mixture in an ice cream maker according to the manufacturer's instructions.
5. Serve in frosted glasses.
Source: Food Fit
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CORN BREAD VEGETABLE COBBLER
~Shared by Treva, NC
Here's a new flavor spin on the traditional cobbler. A medley of delicious veggies, this warm and savory treat is topped with a delicious cornbread mixture. —Field Editor Edna Hoffman Hebron, Indiana
CATEGORY Lower Fat
METHOD Baked
PREP 25 min.
COOK 75 min.
TOTAL 100 min.
1 butternut squash (2 pounds), peeled and cut into 1/2-inch pieces
1 pound red potatoes, cut into 1/2-inch wedges
3 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch wedges
3 tablespoons Crisco® Light Olive Oil
1 teaspoon salt
1 teaspoon dried tarragon
1 can (14 & 1/2 ounces) vegetable or chicken broth
2 cups fresh broccoli florets
1/2 teaspoon grated lemon peel
4 teaspoons cornstarch
1 & 1/2 cups milk, divided
1 & 3/4 cups biscuit/baking mix
1/2 cup yellow cornmeal
Dash cayenne pepper
Place the squash, potatoes, parsnips and onion in a shallow 3-qt. baking dish. Combine the oil, salt and tarragon; drizzle over vegetables and toss to coat. Bake, uncovered, at 375° for 1 hour or until tender, stirring once. Meanwhile, in a large saucepan, bring broth to a boil. Add broccoli and lemon peel. Reduce heat; cover and cook for 2 minutes or until broccoli is crisp-tender. In a small bowl, combine cornstarch and 1/2 cup milk until smooth. Add to broccoli. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to roasted vegetables; stir to combine. In a bowl, combine the baking mix, cornmeal, cayenne and remaining milk until smooth. Drop batter in 12 mounds over hot vegetables. Bake, uncovered, for 15-20 minutes or until topping is browned.
Yield: 12 servings.
Nutrition Facts : One serving: 1 cup (prepared with reduced-sodium chicken broth and reduced-fat baking mix) Calories: 205 Fat: 6 g Saturated Fat: 1 g Cholesterol: 4 mg Sodium: 514 mg Carbohydrate: 34 g Fiber: 4 g Protein: 5 g
Diabetic Exch: 2 starch, 1 fat.
Source: Taste of Home
EASY, LOW-SUGAR PEAR BUTTER
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 pounds pears, quartered and cores removed
1/4 cup white sugar
1/4 cup granular sucrolose sweetener (eg. SplendaT)
2 teaspoons grated orange zest
1/4 teaspoon ground nutmeg
1/4 cup orange juice
1 (.25 ounce) envelope unflavored gelatin powder
Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.
Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.
ANGEL DELIGHTS
~Shared by Jim D., WA State
Makes about 4 dozen cookies
Ingredients
1/4 cup unsalted butter
1 cup sugar
1 1/2 cups chopped pitted dates (8 ounces)
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups toasted rice cereal, such as Rice Krispies
1 cup shredded coconut
Instructions
1. Combine butter, sugar and dates in a large saucepan. Cook, stirring constantly, until the butter is melted, the sugar is no longer white and the dates are mostly melted, 8 to 15 minutes. The mixture should be a shiny, brown sticky mass. Remove from the heat.
2. Add salt, vanilla, cereal and coconut; stir well to combine.
3. When cool enough to handle, squeeze and roll the mixture into 1-inch balls. Place on a wax paper-lined baking sheet. Refrigerate until chilled.
Tips
Cover and refrigerate for up to 1 week.
Nutrition Information
Per cookie: 52 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 10 g carbohydrate; 0 g protein; 0 g fiber; 15 mg sodium; 39 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 carbohydrate (other)
Source: EatingWell.com
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ASPARAGUS, THYME AND TOMATO HALIBUT
~Shared by Mary S., Nashville, TN
Yield: Makes 4 servings.
INGREDIENTS
- 1 lb. fresh asparagus
- 1-3/4 cups of cherry tomatoes, halved
- Salt and fresh ground pepper, to taste
- 4 sprigs fresh thyme
- 4 (4 oz.) halibut fillets
- Juice of 1 lemon
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh dill (optional)
- 4 lemon slices (as garnish)
DIRECTIONS
Preheat oven to 400 degrees.
Trim asparagus and lay on bottom of a medium-sized baking dish. Scatter cherry tomatoes on top. Sprinkle with salt and pepper. Lay thyme sprigs on top.
Place halibut on the bed of asparagus. Combine lemon juice and olive oil and drizzle over halibut. Sprinkle with additional salt and pepper, if desired.
Roast uncovered for 18 to 20 minutes, or until fish is done.
Sprinkle with dill, if desired. Serve with sliced lemon.
Nutritional Information Per Serving:
190 calories, 6 g total fat (1 g saturated fat), 8 g carbohydrates, 27 g protein, 3 g dietary fiber, 210 mg sodium
Diabetic Exchanges: 3-1/2 Lean Meat, 1-1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
SPICY VEGETABLE DIP
~Shared by Mary S., Nashville, TN
Yield: 12 servings (1-1/2 cups total)
INGREDIENTS
- One 8-ounce carton plain low-fat yogurt
- 1/4 cup chili sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 2 tablespoons minced celery
- 1 tablespoon minced green bell pepper
- 1 tablespoon minced green onion
DIRECTIONS
Combine all the ingredients; mix well. Refrigerate for several hours for the flavors to blend.
Nutritional Information Per Serving (2 tablespoons):
Calories: 18, Fat: 0 g, Cholesterol: 2 mg, Sodium: 276 mg,
Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: Free Food
Source: "The New Family Cookbook for People with Diabetes"
GYPSY STEW
~Shared by Mary S., Nashville, TN
Yield: Makes 4 servings
INGREDIENTS
- 2 Tbsp. extra virgin olive oil
- 1 slice whole-wheat sandwich bread
- 2 garlic cloves, sliced
- 10 almonds
- 1 cup chopped onion
- 2 tomatoes, seeded and chopped
- 1 tsp. paprika
- 1/2 tsp. ground turmeric
- 3 cups reduced sodium vegetable broth
- 2 cups chopped Swiss chard
- 1 cup frozen cut green beans
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 Tbsp. red wine vinegar
- Salt and freshly ground black pepper, to taste
DIRECTIONS
In medium skillet, heat oil over medium-high heat. Add bread, garlic and nuts and cook until they all are golden on both sides, turning as needed, 2-3 minutes. Transfer garlic and nuts to a blender or food processor. Tear up bread and add. Process until mixture is finely ground, and set aside.
In same pan, sauté the onions until golden, 8 minutes. Add tomatoes and cook until they soften, stirring occasionally, 5 minutes. Stir in paprika and turmeric and set aside.
In large saucepan, bring the broth to a simmer over medium-high heat. Add chard, green beans, chickpeas and cook 10 minutes. Mix in the two previously prepared mixtures and simmer, covered, for 5 minutes or until vegetables are very tender.
Mix in vinegar and season to taste with salt and pepper. Serve immediately.
Nutritional Information Per Serving:
210 calories; 9 g total fat; 1 g saturated fat; 25 g carbohydrate; 8 g protein; 6 g dietary fiber; 470 mg sodium
Diabetic Exchanges: 1-1/2 Bread/Starch, 1 Vegetable, 1 Lean Meat, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
DIABETIC SUNSHINE ORANGE CAKE
~Shared by Mary S., Nashville, TN
Yield: Makes 12 servings
INGREDIENTS
- 1/3 cup margarine
- 1/4 cup brown sugar replacement (Sugar Twin Brown)
- 1 teaspoon sugar replacement (Splenda or Sugar Twin)
- 1 large egg
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/3 cup raisins, or finely chopped fresh apple
- 1 teaspoon grated orange zest (peel)
- 2/3 cup unsweetened orange juice
DIRECTIONS
Preheat oven to 350F. Lightly coat an 8x8x2-inch baking pan with cooking spray.
In a mixing bowl, combine margarine, sweeteners and egg. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
In medium bowl, sift together flour, baking powder, baking soda and cinnamon. Stir in raisins or apples and orange zest. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
Pour the batter into the prepared pan. Bake 18-20 minutes, or until a wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.
Nutrition Information Per Serving:
120 calories, 6 g total fat, 25 mg cholesterol, 150 mg sodium, 15 g total carbohydrate, .5 g dietary fiber, 2 g protein
Diabetic Exchanges: 1 Bread/Starch, 1 Fat
Source: Kansas Wheat Commission
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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.
GOLD COOKIES
~Shared by Patricia, Charlevoix, MI
1/4 cup shortening
1/2 cup granulated sugar
1/2 teaspoon lemon or vanilla extract
2 egg yolks, well beaten
3/4 cup all purpose flour
1 teaspoon baking powder
few grains salt
whole nut meats
Cream shortening and sugar together. Add extract and egg yolks, then work in the dry ingredients that were sifted together. Chill the dough, then shape into balls the size of a marble, using a small teaspoon for each. Place a nut meat on each cookie and place on an oiled pan, approximately an inch apart. Bake about 12 minutes in a moderate oven - 350 to 375 deg.
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.
SOUTHWESTERN CHICKEN SALAD
~Shared by Maggie, TX
You can't resist this vinaigrette redolent with Southwestern spices! Chicken strips combined with crisp cold romaine and bright vegetables make this salad a meal.
Servings: 2
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
4 tablespoons olive oil
2 tablespoons fresh lime juice
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 pound chicken breast, skinless and boneless
1 teaspoon olive oil
One 8-ounce can black beans, drained and rinsed
1 small red bell pepper, cut into thin strips
2 tablespoons fresh cilantro, chopped
1 small red onion, diced
1 medium tomato, diced
4 ounces romaine lettuce leaves, broken into uniform pieces
1. To make the vinaigrette, whisk the oil, lime juice, garlic, salt, pepper and cumin in a large serving bowl until well blended. Refrigerate until needed.
2. Put the chicken breasts on a large plate. Rub the breasts with the chili powder. Drizzle 1 tablespoon of the vinaigrette over the breasts and turn to coat.
3. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 to 4 minutes on each side, or until golden brown and no longer pink in the center. Remove the skillet from the heat.
4. Add the beans, bell pepper, cilantro, onion, and tomato to the vinaigrette. Toss gently to mix and coat.
5. Slice the chicken into thin strips and toss gently into the salad bowl mixture.
6. Serve over romaine lettuce leaves.
Source: Lifestyle Cooks
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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SCALLOPS EXCEPTIONAL
WW Recipe
12 oz scallops
1 green pepper, chopped
1 small onion, minced
1 Tbsp basil
1 box frozen broccoli, thawed
1 Tbsp butter
8 oz Velveeta Light
1/4 cup white wine
Spray pan lightly with cooking spray. Saute green pepper, broccoli, basil and onion in butter. Add scallops and continue cooking until scallops are cooked (they turn opaque after a couple of minutes - depends on their size - cut one open to test). Add the Velveeta and stir until the cheese is melted. Use the wine to thin the sauce and simmer until just warm. Serve over rice (add points for your rice).
6 servings, 3 POINTS each
4 servings, 4.5 POINTS each
CAPELLINI CAPRESE
1/2 lb. capellini or spaghetti, uncooked
1/2 cup Kraft Tuscan House Italian dressing
1 onion, finely chopped
2 cloves garlic, minced
3 cups halved grape or cherry tomatoes
1 cup Kraft shredded low-moisture part-skim mozzarella cheese
1/3 cup fresh basil, finely sliced
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 minutes or until heated through, stirring occasionally.
3. Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cherse and basil.
Substitute: Substitute 3 tomatoes, chopped, for the grape or cherry tomatoes.
Source: Kraft Food & Family magazine, Fall 2008
TAMALE PIE
1 lb. lean ground beef, browned
3/4 c. yellow corn meal
1 1/2 c. milk
1 egg, beaten
1 pkg. chili seasoning mix
1 tbsp. seasoned salt
1 lb. can tomatoes, cut up
1 lb. whole kernel corn, drained
2 1/4 oz. sliced ripe olives, drained
1 c. Cheddar cheese, grated
Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into crock pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.
APPLE DANISH CHEESECAKE
INGREDIENTS:
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup sugar
1/2 cup cold butter or margarine
1/4 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon cream of tartar
1 egg
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
DIRECTIONS:
In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-in. circle. Transfer to a greased 9-in. x springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.
In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Yield: 8-10 servings.
BROCCOLI AND RICE CASSEROLE
1 can cream of mushroom soup
1 can cheddar cheese soup
1 & 1/2 cups instant rice
1/2 cup chopped celery
1/2 cup chopped onion
1-10 ounce package frozen chopped broccoli
3/4 stick margarine
Mix everything together and bake at 350F degrees for 30-40 minutes.
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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.
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