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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm so glad you decided to spend a few minutes with me. You'll be rewarded with some of the best recipes found anywhere.
In Texas we've been blessed with some gorgeous weather the past couple of days. The unseasonably cold weather
throughout the a2z viewing areas has been a topic of discussion in our A to Z Recipes
QT. I don't see how so many people can remain happy and upbeat when the temperature is zero. I figure those same folks are wondering how I can smile when there's a hurricane out in the Gulf of Mexico headed my way. We sure got a break from them this past season. Whew!
We are still planning our Great Northern Escape to Michigan and Canada in October. I tell you, the folks who have already made plans to attend are some of the kindest and
most patient souls alive. Recently I've been a real bear and they simply smile and remind me to calm down and everything will be fine. I am so anxious for everyone who wants to attend to get the chance, that I have all but stomped the nail polish off the toes of dear friends. Rather than get mad at me, some have written me sweet emails, using the
most civil terms for how I have acted. I never knew there were such nice ways to tell me what a
butt I've been. If you dare, why not email me and get information on how you can attend.
(Yes, I've promised to mend my ways and make the trip a very pleasant few days.) You can contact me for more information by using this handy
link: Great Northern Escape. I hope to see you there!
Just a little reminder... our current Monthly Theme topic is Penny-Pincher
Recipes. I sure hope we pick up steam and head to a great response. Of course, I must admit, you spoiled me with the last one. I was dreaming about soup in my sleep! We'll finish off the last of the
Winter Soup recipes this Sunday. What an issue that will be.
I believe you will find a lot to love in today's issue. The recipes from your fellow readers all sound so good. And there's plenty more added in to make you think and laugh. Here are the generous folks who helped with today's offerings:
Lisa H., Belmont, NC
Luanne, FL
Treva, Eastern TN
Johnny, TX
Brenda, AL
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY
Marilyn, Canton, OH
Shirley, WA State
Robyn, Auckland, New Zealand
Leasa, IA
Kat, Spain
Barbara, Chula Vista, CA
Beverley, Montreal, Canada
Joan, Savona, B.C.
Our last installment of the Winter Soup theme will be the culmination of one of the most successful theme topics to date. We'll see you here for that issue on Sunday, God willing.
Psst!
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.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
Shared by Lisa H., Belmont, NC
It isn't the size of your house as such
That matters so much at all.
It's the gentle hand and its loving touch,
That make it great or small.
The friends who come and the hour they go,
Who out of your house depart,
Will judge it not by the style you show,
But rather by the size of your heart.
It isn't the size of your head so much,
It isn't the wealth you found.
That will make you happy -- it's how you touch
The lives that are all around.
For making money is not hard --
To live life well is an art:
How people love you, how they regard,
Is all in the size of your heart.
Author Unknown
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Get your whites whiter than white.
Mix one-half cup Cascade®, one-half cup liquid bleach, and one gallon hot water in a plastic bucket. Soak clothing in this mixture overnight, dump the solution and clothes into the washing machine, and wash as usual. Add one-half cup white vinegar to the rinse water.
Remove coffee and tea stains from glass cookware.
Soak the glassware in a solution of two tablespoons Cascade® to two quarts warm water.
Clean a thermos bottle.
Fill the bottle with two tablespoons Cascade® and hot water. Let sit for thirty minutes, then swish clean with a bottle brush and rinse thoroughly.
Pre-wash stains on clothes.
Wet the fabric, and sprinkle Cascade® on the stain. Scrub gently with an old toothbrush, rinse, and run through the regular wash cycle.
Clean dirt, grease, and grime from walls, glass, porcelain, wooden furniture, and the outsides of appliances.
Dissolve one-quarter cup Cascade® in one gallon of very hot water. Scrub, then wipe clean with a dry cloth. Cascade® is spot-resistant and contains water-softening agents, so everything gets shiny clean without rinsing.
Whiten white polyester.
Mix one cup Cascade® and one gallon warm water in a plastic bucket. Soak the clothes in this mixture overnight, then run them through the washing machine. Cascade® removes the gray due to detergent residue build-up on white polyester.
Clean a vase.
Place one teaspoon Cascade® in a dirty glass vase, fill with water, and let sit overnight. The next morning, simply rinse clean.
Clean bathtub rings.
Sprinkle Cascade® on a wet sponge and scrub.
Clean cooked-on oil from a popcorn popper or baked-on food from a pot or pan.
Mix a heaping tablespoon of Cascade® with hot water, put it in the popper (pot or pan), and let soak overnight.
"Cascade®" is a registered trademark of Procter & Gamble.
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for
Penny Pincher Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Penny Pincher Recipes with us.
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
Penny Pincher Recipes. We will collect them the remainder of this month and post them on the first Sunday of March. 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: Penny Pincher Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first 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, 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 only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here:
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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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 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
3rd Emily in Coconut Creek, Florida
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
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
21st Cheri W. in Ocala, Florida
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered.
Q: How many women with MENOPAUSE (or PMS) does it take to change a light bulb?
A: One! ONLY ONE!!!! And do you know WHY? Because no one else in this house knows HOW to change a light bulb! They don't even know that the bulb is BURNED OUT!! They would sit in the dark for THREE DAYS before they figured it out. And, once they figured it out, they wouldn't be able to find the #&%!* light bulbs despite the fact that they've been in the SAME CABINET for the past 17 YEARS! But if they did, by some miracle of God, actually find them - 2 DAYS LATER, the chair they dragged to stand on to change the STUPID light bulb would STILL BE IN THE SAME SPOT!!!!! AND UNDERNEATH IT WOULD BE THE WRAPPER THE FREAKING LIGHT BULBS CAME IN!!! BECAUSE NO ONE EVER CARRIES OUT THE GARBAGE!!!! IT'S A WONDER WE HAVEN'T ALL SUFFOCATED FROM THE PILES OF GARBAGE THAT ARE A FOOT DEEP THROUGHOUT THE ENTIRE HOUSE!! IT WOULD TAKE AN ARMY TO CLEAN THIS PLACE! AND DON'T EVEN GET ME STARTED ON WHO CHANGES THE TOILET PAPER ROLL !! . . .
I'm sorry. What was the question?
NEW DRUGS FOR WOMEN
DAMNITOL
Take 2 and the rest of the world can go to hell for up to 8 full hours.
EMPTYNESTROGEN
Suppository that eliminates melancholy and loneliness by reminding you of how awful they were as teenagers and how you couldn't wait till they moved out.
ST. MOMMA'S WORT
Plant extract that treats mom's depression by rendering preschoolers unconscious for up to two days.
PEPTOBIMBO
Liquid silicone drink for single women. Two full cups swallowed before an evening out increases breast size, decreases intelligence, and prevents conception.
DUMBEROL
When taken with Peptobimbo, can cause dangerously low IQ, resulting in enjoyment of country music and pickup trucks.
FLIPITOR
Increases life expectancy of commuters by controlling road rage and the urge to flip off other drivers.
MENICILLIN
Potent anti-boy-otic for older women. Increases resistance to such lethal lines as, "You make me want to be a better person. "
BUYAGRA
Injectable stimulant taken prior to shopping . Increases potency, duration, and credit limit of spending spree.
JACKASSPIRIN
Relieves headache caused by a man who can't remember your birthday, anniversary, phone number, or to lift the toilet seat.
ANTI-TALKSIDENT
A spray carried in a purse or wallet to be used on anyone too eager to share their life stories with total strangers in elevators.
NAGAMET
When administered to a boyfriend or husband, provides the same irritation level as nagging him.
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!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TENNESSEE
TENNESSEE STACK CAKE
~Submitted by Treva, Eastern TN
4 cups dried apples
2 2/3 cups water
1/2 cup white sugar
1/2 cup shortening
1 1/4 cups white sugar
5/8 cup buttermilk
3/4 teaspoon baking soda
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 teaspoons ground ginger
3 3/4 cups all-purpose flour
1/2 cup dried apple slices for garnish
Directions
1. In a large saucepan, combine 4 cups of dried apples and water. Bring to a boil, and let simmer over medium-low heat for 30 minutes, or until apples are very soft. Mash the apples slightly, and stir in the sugar. Set aside to cool.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. In a large bowl, cream together the shortening and 1 1/4 cups sugar until light and fluffy. Stir in the buttermilk, baking soda, baking powder, salt and ginger. Mix in the flour about 1 cup at a time to form a stiff dough. Divide dough into 5 equal portions. Pat each portion of the dough into a 9 inch circle on greased cookie sheets.
4. Bake for 6 to 8 minutes in the preheated oven, or until edges are golden. Carefully remove layers to a cooling rack.
5. Stack the layers onto a serving plate, spreading about 3/4 cup of the apple filling between each layer. Spread the rest of the filling over the top layer, and arrange dried apple slices on top for garnish. Let stand overnight before serving.
Makes 1 - 9 inch round stack cake
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1 (12 ounce) can crescent rolls
1/4 cup cinnamon
1/4 cup butter
1 (21 ounce) can fruit pie filling
1 (8 ounce) package cream cheese
1 cup powdered sugar
1/2 cup icing (see below)
3/4 cup sugar, divided into 3 parts
food coloring (gold, purple, green)
After opening the can of crescent rolls, unroll in one piece. With your fingers, press seams together to form one piece of dough.
Mix together butter and cinnamon, gently spread over the dough.
Mix together cream cheese and powdered sugar. Drop teaspoons over the top of the dough. Drop teaspoonfuls of pie filling (cherry, blueberry or peach) over the dough as you did the cream cheese.
Starting on the long end, carefully roll the dough, horizontally, with the filling and cream cheese inside. Insert plastic baby at any place within the dough.
Place on baking pan with the seam side down in a circle, pinching the ends together.
Bake at 350 for 15-20 minutes or until golden brown.
While the cake is baking, use the food coloring to dye the sugar.
When cake is cool, pour icing over the top of the cake. Sprinkle with the colored sugar, alternating the three colors as you go around the circle.
For icing: Combine 1 cup of powdered sugar, 1 tbsp lemon juice and 1tbsp water until smooth.
CHILI SEASONING
~Submitted by Brenda, AL
This versatile mix yields big dividends in time saving suppers. Loaded with flavor it pairs perfectly with pork, beef or poultry or seafood.
1/4 cup chili powder
2 Tablespoons ground cumin
2 Tablespoons ground oregano
2 Tablespoons dried minced onion
2 Tablespoons seasoned salt
2 Tablespoons sugar
2 Tablespoons dried minced garlic
Stir together all ingredients. Store in airtight container for up to 4 months. Shake or stir well before using.
Source: Southern Living Magazine
CALYPSO CHICKEN WITH RICE
~Submitted by Larry Holmes, Ontario, Canada
6 tablespoons white wine
1 1/2 cups white sauce, made with chicken stock*
4 chicken parts
1 1/2 tablespoons oregano
1 tablespoons lemon juice
For the rice:
3/4 cup long grain rice
1/4 cup chopped onion
1 clove garlic, peeled and chopped
2 tablespoons oil
1 large sweet red or green pepper, chopped
1/2 cup corn (from canned kernels)
salt and pepper
2 1/2 tablespoons diced mango chutney
*White sauce (Sauce Veloute):
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock (broth)
salt and freshly ground pepper
nutmeg (optional)
White Sauce: Melt the butter in a saucepan over moderate heat without letting it brown. Add the flour, accurately measured, and stir, preferably with a wire whisk, until it is well blended.
Meanwhile, bring the broth just to the boiling point. While stirring the flour-butter mixture vigorously, add the broth all at once. When the mixture comes to a boil it will thicken automatically. Simmer, if time allows, for five minutes. Season to taste with salt and pepper and, if desired, a pinch of nutmeg.
Chicken:
Preheat the oven to 375 degrees, F. Stir the white wine into the white sauce and simmer for 10 minutes. Place the chicken in an oven-proof dish. Pour the sauce over and sprinkle with oregano. Bake for 1 1/2 hours.
Meanwhile, make the rice. Boil the rice in salted water for 20 minutes. Drain and run hot water through the rice in a strainer to remove any trace of starch.
Saute the onion and garlic in the oil for 5 minutes. Stir in the chopped peppers and corn. Cook for 3 minutes. Mix with the rice, season with salt and pepper, Mix in the chutney. Keep warm.
When ready to serve, add the lemon juice to the chicken. Put the rice in a dish and place the on top.
Makes 4 servings.
PEANUT BUTTER SUNDAES
~Submitted by Treva, Eastern TN
1 cup sugar
1/2 cup water
1 cup creamy peanut butter
Vanilla ice cream
Salted peanuts, optional
In a saucepan, combine sugar and water. Bring to boil; boil 1 minute or until sugar is dissolved. Remove form the heat; stir in peanut butter. Place in a blender; blend on high until smooth. Cool slightly; pour over ice cream. Sprinkle with peanuts if desired. Refrigerate any leftovers.
Yield: 1 & 1/2 cups sauce.
Servings: 12
ORANGEBURST COOKIE BARS
~Submitted by Jean, Syracuse, NY
Kissed with citrus, refrigerated cookie dough becomes a fresh new baked item.
Ingredients:
1 (18-oz.) pkg. Pillsbury® Refrigerated Sugar Cookies
1 cup chopped hazelnuts (filberts) or almonds
1/2 cup sugar
5 teaspoons Pillsbury BEST® All Purpose or Unbleached Flour
1/3 cup light corn syrup
1 tablespoon grated orange peel
1/4 cup orange juice
1 tablespoon butter or margarine, melted
1 egg
1 to 3 tablespoons powdered sugar, if desired
Prep Time: 15 Minutes (Ready in 1 Hour 40 Minutes)
Preparation Directions:
1. Heat oven to 375°F. Cut dough into 1/2-inch-thick slices. Arrange slices in bottom of ungreased 13x9-inch pan. With floured fingers, press dough evenly to form crust. Sprinkle with 1/2 cup of the hazelnuts; press firmly into dough. Bake at 375°F. for 10 to 12 minutes or until dough is puffed.
2. Meanwhile, in medium bowl, combine sugar and flour; mix well. Add corn syrup, orange peel, orange juice, butter and egg; blend until smooth with wire whisk. Stir in remaining 1/2 cup hazelnuts.
3. Carefully pour corn syrup mixture over partially baked crust. Reduce oven temperature to 350°F.
4. Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and filling is set. Cool 10 minutes. Sprinkle with powdered sugar. Cool 50 minutes or until completely cooled. Cut into bars.
24 bars
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Bar
Calories 160
Calories from Fat 60
% DAILY VALUE
Total Fat 7g 11 %
Saturated 2g 10 %
Cholesterol 15mg 5 %
Sodium 90mg 4 %
Total Carbohydrate 23g 8 %
Dietary Fiber 1g 4 %
Sugars 14g
Protein 2g
1 can refrigerated crescent rolls
2 Tbsp. sun-dried tomatoes in oil, drained and chopped fine
1 pkg. (2/3 oz) fresh basil leaves (30 to 35 per package)
1/2 cup shredded Havarti cheese (2 oz)
Heat oven to 350. Spray cookie sheet with cooking spray.
On work surface, unroll dough and separate into 2 long rectangles.
With floured rolling pin (or fingers) roll or press each into 12x4-inch rectangles, firmly pressing perforations to seal. Sprinkle tomatoes evenly over each rectangle. Sprinkle each with basil and cheese.
Starting with short side, roll up each rectangle, press edges to seal. With serrated knife, cut each roll into 8 slices. Place cut side down on cookie sheet. Bake 15 to 20 minutes or until edges are golden brown.
Immediately remove from cookie sheet. Serve warm.
Yield - 16 appetizers
MIXED NUT BARS
~Submitted by Shirley, WA State
9x2x13" greased cake pan
1 1/2 c. all purpose flour
3/4 c. packed brown sugar
1/4 tsp salt
1/2 c. plus 2 tbl. cold butter divided
1 can (11 1/2 oz.) mixed nuts, I use all peanuts
1 c. butterscotch chips
1/2 c. light corn syrup
In bowl combine the flour, sugar and salt. Cut in the 1/2 c. butter till like course crumbs. Pat into 9x13x2 cake pan that is greased.
Bake at 350 F. for 10 min. Remove from oven and sprinkle with the nuts.
Mix the butterscotch chips with the corn syrup and remaining butter. Pour over the nuts. Bake for 10 minutes more.
WINTER SALAD WITH APPLES AND WHITE CHEDDAR
~Submitted by Treva, Eastern TN
Dressing:
2 & 1/2 T. cider vinegar or white wine vinegar
6 T. extra virgin olive oil or walnut oil
salt and freshly ground pepper
Salad:
1 small head radicchio, leaves separated and cut lengthwise into narrow strips
2 heads Belgian endive, leaves separated and cut lengthwise into narrow strips
1 small head frisee, tough stems removed and torn into small pieces
1 tart green apple, such as Granny Smith or Newtown Pippin, thinly
slice, peel left on
1 sweet red apple, such as Fuji, Pink Lady or Braeburn, sliced, peel left on
1/2 C. walnut halves, toasted
Wedge of sharp white Cheddar cheese (Roquefort is also excellent)
Whisk together the dressing ingredients in a small bowl. Combine the lettuces in a large bowl and toss well. Add the apples and nuts and drizzle with the dressing. Toss again.
Using a vegetable peeler or sharp paring knife, shave curls of the cheddar over the top. Serve at once.
6 servings.
QUICK BACON AND CHEESE MACARONI
~Submitted by Robyn, Auckland, New Zealand
Serves 4
375g macaroni
500g broccoli, trimmed, chopped finely
1 tablespoon olive oil
1 medium brown onion, chopped finely
4 bacon rashers, sliced thinly
2 cloves garlic crushed
300ml cream
1 cup grated parmesan cheese
½ cup grated cheddar cheese
Add pasta to a large pan of boiling, salted water; boil, uncovered, until just tender. Add broccoli 1 minute before end of cooking time; drain. Return to pan to keep warm.
Meanwhile, heat oil in a frying pan, cook onion, bacon and garlic, stirring, until the bacon is crisp. Add cream, cook, stirring, until the sauce thickens slightly. Stir in half of the parmesan cheese.
Preheat grill to high.
Add the sauce to the pasta, stir to combine. Transfer the mixture to an oiled (2 litre/8 cup capacity) ovenproof dish. Top with the combined remaining parmesan and cheddar cheese. Grill until cheese is browned lightly.
Serve with salad, if desired.
FOUR LAYER CHOCOLATE DESSERT
~Submitted by Lisa H., Belmont, NC
1 1/2 cup flour
3/4 cup chopped pecans
1 1/2 sticks butter, melted
8 oz. cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers Cool Whip
4 cup milk
2 tsp. vanilla
1 small and 1 large box instant chocolate pudding
FIRST LAYER: Mix flour, melted butter and nuts, saving enough nuts to sprinkle on top when completed. Spread over the bottom of a 9 x 13 pan. Bake 20 minutes at 350 degrees; let cool.
SECOND LAYER: Use mixer to blend cream cheese, 1 container Cool Whip and powdered sugar. Pour over crust and spread carefully with a spatula. Refrigerate while fixing the next layer.
THIRD LAYER: Mix 2 boxes instant pudding with milk and vanilla. Beat until thickened and spread over second layer. Refrigerate 10 minutes.
FOURTH LAYER: Spread remaining Cool Whip over top and sprinkle with nuts you can substitute
butterscotch or any other instant pudding flavor to change if if you like.
KITTY TUNA COOKIES
~Submitted by Leasa, IA
1-8oz can tuna in oil
2 C cornmeal
2 C flour
3/4 C water
2/3 C vegetable oil
1/2 t salt
Mix all ingredients well, kneading just to combine. On floured surface, roll out to 1/4 inch thickness. Cut out into little squares or other shapes as desired. Place on greased baking sheet. Bake at 350° for 25-30 minutes. Cool on wire rack. Store in airtight container in refrigerator.
SEAFOOD PIE FOR DUMMIES
~Submitted by Treva, Eastern TN
INGREDIENTS:
2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg
Thaw, rinse well and drain the seafood. Heat oven to 400 degrees. Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 sec. in blender at high speed. Pour over ingredients in pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 minutes before cutting (refrigerate any remaining pie).
Crust
Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8-10 minutes until crust firms up and is set. Cool on wire rack.
Ganache
Combine cream and chocolate in glass measure or bowl. Microwave on HIGH 1 to 1½ minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel.
Streusel
Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes.
Filling
Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard.
Glaze and Garnish
Combine cream and white chocolate in 2-cup glass measure. Microwave on HIGH for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.
2 large Idaho potatoes (12 ounces to 14 ounces each)
Canola or other non-hydrogenated oil
1 tablespoon wasabi powder **See note below
2 teaspoons Kosher salt
1 teaspoon ground black pepper
1 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon sugar
Directions:
Peel potatoes and slice into desired shape (1/2 inch sticks, wedges or 1/8 inch thick chips); rinse and pat dry. Heat oil in a deep fryer or deep sided saucepan to 275 F and blanch potatoes 5 minutes, cooking in batches if necessary. Drain and set aside until ready to serve.
Mix together dry seasonings.
Increase oil temperature to 350 F. Cook fries until golden brown, 3 to 4 minutes for sticks and wedges and 1 to 2 minutes for chips. Sprinkle hot fries with seasoning mix.
Note: Wasabi is Japanese horseradish. It is hotter than our horseradish. Wasabi powder can be purchased in some Oriental markets. I purchase mine from
www.Americanspice.com.
No!!!! I do not own stock in either place.
SPICED LIVER
~Submitted by Larry Holmes, Ontario, Canada
(Serve on a bed of rice mixed with drained canned corn.)
1/4 cup vegetable oil
1 large onion, peeled and sliced
1 pound lamb liver, sliced into bite-sized pieces
flour for coating
1/2 teaspoon crushed cardamom seeds
1 teaspoon ground coriander
1/2 teaspoon crushed black peppercorns
2 cloves, finely crushed
1 1/4 cups water (approx.)
8 slices bacon, crisply fried and chopped
4 tomatoes, quartered and fried
Heat oil in a frying pan. Add the onion and fry gently for 5 minutes or until golden. Coat the liver in flour seasoned with the spices, pepper and cloves. Add to the pan and fry gently under golden-brown on both sides. Cover the liver with the water, stir well and continue to cook for about 10 minutes, stirring occasionally. To test if the liver is cooked, prick with a fork; if the juices are faintly pink the liver is ready to serve. Transfer the liver and sauce to a hot serving platter and arrange on a bed of rice and corn. Top with the bacon pieces and garnish the edge of the platter with the freed tomato quarters. Serve immediately.
Serves 6 to 8
HEARTY OATMEAL DINNER ROLLS
~Submitted by Treva, Eastern TN
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 & 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
BRING 2 cups water to a boil in a medium saucepan; stir in oats and butter. Boil, stirring constantly, 1 minute. Remove from heat; let cool to 110 degrees.
STIR together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5 minutes.
BEAT oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth.
TURN dough out onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
COVER and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.
PUNCH dough down, and divide in half; shape each portion into 16 (1 1/2- inch) balls. Place evenly into 2 lightly greased 9- x 1 & 3/4-inch round cake pans.
COVER and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled in bulk.
BAKE at 375 degrees for 15 minutes or until golden brown.
YIELD: 32 Rolls
MEXICAN-STYLE CHICKEN WITH ANCHO PEPPER AND ROASTED GARLIC SAUCE ON CRISPY POLENTA
~Submitted by Beverley, Montreal, Canada
This traditional Mexican-inspired dish is deliciously different. We love the use of polenta in place of tortillas.
1 pound boneless, skinless chicken breasts
1/8 oz cilantro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic clove(s), not peeled
2 dried ancho pepper(s), stems removed and seeds shaken out
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 cup uncooked cornmeal, to make polenta
1/2 tsp table salt
2 sprays cooking spray, (5 one-second sprays per serving)
6 medium radishes, red, sliced
2 medium scallion(s), sliced
Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in centre, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
To make polenta, bring 2 1/2 cups of water to a boil; add salt. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula. Allow polenta to firm up, about 1 to 2 minutes. Cut into 4 slices and remove from pan. Place polenta slices in a large nonstick skillet coated with cooking spray. Cook on both sides until crispy, about 2 to 4 minutes per side.
To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. Garnish with cilantro, radishes and scallions.
Source: Weight Watchers
ONION CAKE
~Submitted by Luanne, FL
3 Strips bacon -- diced
1/2 t Salt
4 md Onions -- finely chopped
3 Whole Eggs -- beaten
3 tb Butter
8 oz Tube refrigerated crescent rolls
1/2 c Sour cream
1 tb Flour
In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.
HOMEMADE LEMON CURD
~Submitted by Brenda, AL
2 cups sugar
6 large eggs
1/2 cup lemon juice
4 Tablespoons butter
Beat sugar, butter and eggs in medium bowl at high speed until well blended.
Pour into top of double boiler set over medium heat. stir in lemon juice and butter.
Cook stirring continually until thickened.
Spoon into jars and seal or store in refrigerator for up to 3 weeks.
Use as filling for tartlet shells, cakes or sweet rolls or as spread on toast. Double the recipe and give as gifts.
MEATBALL HERO SANDWICHES
~Submitted by Treva, Eastern TN
2 pounds lean ground beef
2 eggs
1 cup Italian seasoned bread crumbs
2 jars (1 lb. 10 oz. each) Ragu Old World Style Pasta Sauce
8 Italian rolls (about 6 in, long each), halved lengthwise
2 cups shredded mozzarella cheese (about 8 oz.)
In a medium bowl, combine the ground beef, eggs and bread crumbs; shape into 24 meatballs.
In a 6-quart saucepan, bring the pasta sauce to a boil over medium-high heat. Gently stir in the meatballs. Reduce the heat to low and simmer covered, stirring occasionally, for 20 minutes, or until the meatballs are done. Serve the meatballs and sauce in the rolls, topped with cheese.
Serves 8
HOT AND SPICY PORK CHOPS
~Submitted by Johnny, TX
2 ribs celery, sliced
1 cup chopped onion
6 to 8 boneless pork chops, about 3/4 to 1-inch thick
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water
Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.
Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce.
Serves 6 to 8.
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This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!
Preparation Time 20 minutes
Cooking Time 25 minutes
Serves 4.
Ingredients:
2 tsp olive oil
1 brown onion, halved, cut into wedges
2 carrots, peeled, coarsely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp cumin seeds
2 tsp ground paprika
1 x 7cm cinnamon stick
Large pinch of saffron threads
375ml (1 1/2 cups) vegetable stock
650g butternut pumpkin, deseeded, peeled, coarsely chopped
250g green beans, topped, cut into 6cm lengths
100g dried apricots
100g fresh dates, halved, pitted
1 x 400g can chickpeas, rinsed, drained
2 tsp finely grated lemon rind
1/3 cup fresh coriander leaves
Greek-style natural yoghurt, to serve
Method:
Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.
Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine. Spoon among serving bowls and top with coriander. Serve with yoghurt.
KUNG PAO CHICKEN
~Submitted by Johnny, LA
In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.
INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional
PREPARATION:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.
Serves 3 to 4.
GRILLED STUFFED PORTOBELLO MUSHROOMS
~Submitted by Treva, Eastern TN
Serves: 4
Not all grilling out has to involve meat. This dish brings exciting tastes and good health together in one package.
DIRECTIONS
1. In a small bowl, combine tomatoes, mozzarella, 1/2 teaspoon of the olive oil, rosemary, pepper and garlic.
2. Using a spoon, scoop out the gills of the mushroom caps and remove the stems and discard.
3. In a small bowl, mix 1/2 teaspoon of the olive oil, lemon juice and soy sauce. Using a pastry brush, brush the soy sauce mixture on both sides of the mushroom caps.
4. Grill the caps, starting with stem side down, for 5 minutes on each side or until soft.
5. Spoon 1/4 cup of the tomato and cheese mixture into each cap, cover and grill for about 3 minutes or until cheese has melted.
6. Garnish with cilantro.
NUTRITION INFO (per serving)
Calories: 83.7
Fat: 3.7 g
Carbohydrates: 8.2 g
Protein: 6.4 g
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Line the bottom and sides of a 9 inch glass pie plate with vanilla wafers. Put the sliced bananas over the wafers. Set aside. In top of a double boiler, combine eggs, cornstarch, milk, salt and sweetener. Cook until thickened. Add vanilla. Pour over the wafers and bananas. Decorate the pie with coarsely crumbled wafers. Chill and serve.
STRAWBERRY ANGEL PIE
~Submitted by Jean, Syracuse, NY
Fresh or frozen strawberries work equally well in this colorful, light-tasting pie.
3 cups (750 ml) frozen unsweetened or fresh strawberries
1 cup (250 ml) water
1 packet unflavored gelatin
1 tbs (15 ml) cornstarch
1 egg, separated
Artificial sweetener equivalent to 14 tsp (70 ml) sugar (14 aspartame tablets, crushed)
1 tsp. (5 ml) vanilla
1/2 tsp (2 ml) almond extract
1/4 cup (50 ml) instant skim milk powder
1/4 cup (50 ml) ice water
9 inch Graham Cracker Crust (recipe below)
Slice strawberries. Pour water over strawberries; let stand 1 hour at room temperature. Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbs (25 ml) of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 minutes or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. Spoon into Graham Cracker Crust. Chill, about 4 hours, until completely set.
Makes 6 servings. Each serving: 1/6 pie including crust
17 G carbohydrate G protein 8 G fat 156 calories
Variation: Strawberry Angel Mousse: Prepare filling as in recipe above. Spoon into rinsed 4 cup (1 L) mold. Chill until set.
Makes 4 servings. Each serving: about 2/3 cup (175 ml)
11 G carbohydrate 5 G protein 2 G fat 82 calories
Graham Cracker Crust
A touch of cinnamon and nutmeg makes this popular pie crust tasty, and there is no need for the addition of sweetener
3/4 cup (200 ml) graham wafer crumbs
3 tbs (45 ml) melted butter or margarine
1/4 tsp (1 ml) each of cinnamon and nutmeg
Combine graham wafer crumbs, butter, cinnamon and nutmeg. Press into a 9 inch (1 L) pie plate or 8 inch square pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tbs (25 ml) of the crumb mixture to sprinkle on top of the filling.
Makes a 9 inch (1 L) pie crust, 8 servings. Each serving: 1/8 pie crust excluding filling
7 G carbohydrate G protein 5 G fat 77 calories
ZUCCHINI SPECIAL
(crock pot)
~Submitted by Maggie, TX
Makes 8 servings
(Ideal slow cooker size: 4-quart)
1 medium to large zucchini, peeled and sliced
1 medium onion, sliced
1 qt. stewed, no-added-salt tomatoes with juice, or 2 14 1/2-oz. cans stewed, no-added-salt tomatoes with juice
1/2 tsp. salt
1 tsp. dried basil
4 ozs. (1 cup) reduced-fat mozzarella cheese, shredded
Layer zucchini, onion, and tomatoes in slow cooker.
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1 teaspoon vegetable oil
4 tablespoons butter, divided
2 beef tenderloin steaks or fillets (1 inch thick)
1/2 cup chopped fresh mushrooms
1 tablespoon chopped green onion
1 tablespoon all-purpose flour
1/8 teaspoon salt
Dash pepper
2/3 cup chicken or beef broth
1/8 teaspoon browning sauce, optional
In a large skillet, heat oil and 2 tablespoons of butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat is done as desired (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Remove to a serving platter; keep warm.
To pan juices, add the mushrooms, onions and remaining butter; saute until tender. Add flour, salt and pepper; gradually stir in broth until smooth. Add browning sauce if desired. Bring to a boil; boil and stir for 2 minutes. Spoon over the steaks. Serve immediately. Yield: 2 servings.
VEGETABLE RAMEKINS
1 small zucchini or yellow summer squash, halved and cut into 1/2-inch slices
1/4 cup chopped green pepper
1/3 cup broccoli florets
1 medium carrot, julienned
1 medium potato, peeled, cooked and cubed
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup milk
1/4 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
1 tablespoon chopped walnuts
In a saucepan over medium heat, cook squash, green pepper, broccoli and carrot in boiling water until crisp-tender; drain. Stir in the potato. Spoon into two greased ovenproof 10-oz. custard cups or casseroles. In a saucepan, melt butter; stir in flour, milk, garlic salt and pepper until smooth. Cook for 2-3 minutes, gradually adding the cheese in small amounts; cook and stir until cheese is melted. Pour over vegetables. Sprinkle with parsley and walnuts. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly. Yield: 2 servings.
In a small mixing bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4-in. x 3-in. x 2-in. loaf pan. bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack. Yield: 1 mini loaf.
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Publisher's Choice
STRIPED DELIGHT
This one takes only minutes to prepare, then refrigerate for a few hours (I do a day ahead of serving). This is a great recipe from
Kraft.
PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.
Jazz It Up
Drizzle each plate with melted BAKER'S Semi-Sweet Baking Chocolate before topping with dessert square. Sprinkle with crushed candy canes or additional crushed OREO Chocolate Sandwich Cookies.
How to Easily Cut Into Squares
Place dessert in freezer about 1 hour before cutting into squares to serve.
Makes: 24 servings, one square each
Nutrition (per serving)
Calories 230 Total fat 13g Saturated fat 8g Cholesterol 20mg Sodium 330mg Carbohydrate 27g Dietary fiber 1g Sugars 19g Protein 3g Vitamin A 6%DV Vitamin C 0%DV Calcium 6%DV Iron 6%DV
MUSHROOM APPETIZERS WITH HERBED CRUST
Prep 1 hour
Baking 15 to 18 minutes
Oven temperature 375F
For 16 turnovers you will need:
1/2 lb fresh mushrooms, chopped
1 small onion, chopped
2 T all-purpose flour
1/4 t salt
1/4 t pepper
1 T dry sherry (opt)
1/4 c sour cream
1 pkg (3 oz) cream cheese with chives
1/2 c butter or margarine
1 1/2 c all-purpose flour
1 t dried tarragon leaves
1/2 t salt
1 egg yolk
1 T water
Saute mushrooms and onions in 2 T butter until mushroom juices have evaporated, 4 to 5 minutes.
Stir in flour, salt, pepper and sherry, if used. Cook 2 minutes until mixture is quite dry. Add the sour cream. Remove from heat and cool.
Blend cream cheese and butter until smooth. Add flour, tarragon, and salt. Mix until soft dough forms.
Divide enough dough into two parts. Wrap each in plastic wrap and chill for 30 minutes.
Roll chilled dough out to 1/8-inch thickness. Cut into 32 rounds, 1 1/2 inches in diameter (use a fluted edged cookie cutter for a decorative edge).
Put 1 teaspoonful of the filling in the center of half of the rounds. Cover with remaining rounds. Seal edges by pressing with tines of a fork.
Mix egg yolk and water, brush on turnovers.
Bake at 375F for 15 to 18 minutes or until lightly browned.
SANTA FE CHICKEN SALAD
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup Italian-style salad dressing
1 head iceberg lettuce
1 bunch romaine lettuce
2 bunches green onions, sliced
1 large tomato, chopped
1 (8 ounce) bag Mexican-style shredded cheese
5 (10 inch) flour tortillas
1/2 cup ranch dressing
1/2 cup salsa
In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator.
Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese.
Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into "matchsticks". Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla "crispies".
To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.
SALMON QUICHE
Another nifty recipe for serving the family salmon. I use canned salmon in this one.
2 Tbs (30 ml) butter
1 shallot, finely chopped
1 lb (450 g) flaked cooked or canned salmon, skin and bones removed
3 Tbs (45 ml) chopped fresh dill
Salt and freshly ground pepper to taste
1 9-inch (23 cm) pie shell
4 eggs, lightly beaten
1 1/4 cup (310 ml) heavy cream, half-and-half, or milk
Melt the butter in a skillet over moderate heat and saute the shallot until tender but not brown, about 5 minutes. Add the salmon, dill, salt, and pepper and transfer to the pie shell. Combine the eggs and cream and pout over the salmon mixture. Bake in a preheated 375F (190C) oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
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