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A to Z Recipes
February 11, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I pray you and your families are safe and sound and were not affected by the wind, rain, and tornadoes which swept through parts of the south overnight. This Saturday is
Valentine's Day and one of my favorite "holidays". We'll be meeting at my mother's on Sunday for a big dinner and fun with all my kids and grandkids. I am really looking forward to cooking up a nice meal and surprising the kids with Valentine goodies. However your weekend is planned, make it special for those you love.
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 Cookbook
Picks. Since most of us are recipe collectors, it goes to show that we also own a few cookbooks. Here's the time for you to shine and share that favorite recipe from a cookbook you own (or any of your faves from any cookbook). 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:
Jim D., WA State
Ann, Mims, FL
Marilyn, OH
Millie, TX
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Jean, Syracuse, NY
Treva, NC
Larry Holmes, Toronto, Canada
Chris M., NM
Pat, Merritt Island, FL
Linda H., Rosharon, TX
Dorie, IL
Johnny, LA
Jessica, Corfu, Greece
Luanne, FL
Larry J., Spring Hill, TN
Deann, Knox, IN
We'll see you here again on Sunday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
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 Jim D., WA State
Everyday is Saturday/Sunday to a dog.
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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Harry Truman After the Presidency...
~Shared by Ann, Mims, FL
Harry Truman, from Missouri, was a different kind of President. He probably made as many important decision regarding our nation's history as any of the other 42 Presidents. However, a measure of his greatness may rest on what he did after he left the White House.
Historians have written the only asset he had when he died was the house he lived in, which was in Independence Missouri. On top of that, his wife inherited the house from her Mother.
When he retired from office in 1952, his income was a U.S. Army pension reported to have been $13,507.72 a year. Congress, noting that he was paying for his stamps and personally licking them, granted him an 'allowance' and, later, a retroactive pension of $25,000 per year.
After President Eisenhower was inaugurated, Harry and Bess drove home to Missouri by themselves. There were no Secret Service following them.
When offered corporate positions at large salaries, he declined, stating, 'You don't want me. You want the office of the President, and that doesn't belong to me. It belongs to the American people and it's not for sale.'
Even later, on May 6, 1971, when Congress was preparing to award him the Medal of Honor on his 87th birthday, he refused to accept it, writing, 'I don't consider that I have done anything which should be the reason for any award, Congressional or otherwise.'
He never owned his own home and as president he paid for all of his own travel expenses and food.
Modern politicians have found a new level of success in cashing in on the Presidency, resulting in untold wealth.
Today, many in Congress also have found a way to become quite wealthy while enjoying the fruits of their offices.
Political offices are now for sale.
Good old Harry Truman was correct when he observed, 'My choices early in life were either to be a piano player in a whore house or a politician. And to tell the truth, there's hardly any difference.'
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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How to get out kitchen grease stains from clothes
~Shared by Marilyn, OH
My best friends in the laundry department are Borax, I add it to every load (it's not expensive) and Dawn dishwashing detergent, the liquid. I use it to get out stains, all kinds of stains, ketchup, greasy stains, butter, cooking splatter. If it's a stubborn stain I use an old toothbrush to scrub the Dawn into the stain. Works great!
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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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
10th Lily L. in Melaka, Malaysia
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
12th Sandra M. in Halliday, North Dakota
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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THE CLASS REUNION
~Shared by Jim D., WA State
Every ten years, as summertime nears,
An announcement arrives in the mail,
A reunion is planned; it'll be really grand;
Make plans to attend without fail.
I'll never forget the first time we met;
We tried so hard to impress.
We drove fancy cars, smoked big cigars,
And wore our most elegant dress.
It was quite an affair; the whole class was there.
It was held at a fancy hotel.
We wined, and we dined, and we acted refined,
And everyone thought it was swell.
The men all conversed about who had been first
To achieve great fortune and fame.
Meanwhile, their spouses described their fine houses
And how beautiful their children became.
The homecoming queen, who once had been lean,
Now weighed in at one-ninety-six.
The jocks who were there had all lost their hair,
And the cheerleaders could no longer do kicks.
No one had heard about the class nerd
Who'd guided a spacecraft to the moon;
Or poor little Jane, who's always been plain;
She married a shipping tycoon.
The boy we'd decreed "most apt to succeed"
Was serving ten years in the pen,
While the one voted "least" now was a priest;
Just shows you can be wrong now and then.
They awarded a prize to one of the guys
Who seemed to have aged the least.
Another was given to the grad who had driven
The farthest to attend the feast.
They took a class picture, a curious mixture
Of beehives, crew cuts and wide ties.
Tall, short, or skinny, the style was the mini;
You never saw so many thighs.
At our next get-together, no one cared whether
They impressed their classmates or not.
The mood was informal, a whole lot more normal;
By this time we'd all gone to pot.
It was held out-of-doors, at the lake shores;
We ate hamburgers, coleslaw, and beans.
Then most of us lay around in the shade,
In our comfortable T-shirts and jeans.
By the fortieth year, it was abundantly clear,
We were definitely over the hill.
Those who weren't dead had to crawl out of bed,
And be home in time for their pill.
And now I can't wait; they've set the date;
Our BIG 60 is coming, I'm told.
It should be a ball, they've rented a hall
At the Shady Rest Home for the old.
Repairs have been made on my hearing aid;
My pacemaker's been turned up on high.
My wheelchair is oiled, and my teeth have been boiled;
And I've bought a new wig and glass eye.
I'm feeling quite hearty, and I'm ready to party
I'm gonna dance 'til dawn's early light.
It'll be lots of fun; But I just hope that there's one
Other person who can make it that night.
40 YEARS OF MARRIAGE
~Shared by my pal Millie, TX
A married couple in their early 60's was celebrating their 40th wedding Anniversary in a quiet, romantic little restaurant.
Suddenly, a tiny yet beautiful fairy appeared on their table.
She said, 'For being such an exemplary married couple and for being loving To each other for all this time, I will grant you each a wish.'
The wife answered, 'Oh, I want to travel around the world with my darling Husband.'
The fairy waved her magic wand and - poof - two tickets for the Queen Mary II appeared in her hands.
The husband thought for a moment: 'Well, this is all very romantic, but an Opportunity like this will never come again. I'm sorry my love, but my wish Is to have a wife 30 years younger than me.'
The wife and the fairy were deeply disappointed, but a wish is a wish.
So the fairy waved her magic wand and poof, the husband became 92 years old.
The moral of this story: Men who are ungrateful (??????) should remember..........
Fairies are female.....
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: Potato and Bean Casserole with Beef
Submitted by: Treva, NC
Posted on: December 31, 2008
Review by: Patricia, Charlevoix, MI
This is a really great tasting recipe. My gals loved it, so did I. I stayed tried and true to the recipe but have to confess that I did leave out the onions.
POTATO AND BEAN CASSEROLE WITH BEEF
~Shared by Treva, NC
2 medium potatoes, peeled & thinly sliced
1 small onion, thinly sliced & separated into rings
Salt & pepper to taste
1 lb lean ground beef
1 can (15 oz) pork & beans
1 can tomato soup
2 cups cheddar cheese, shredded
Arrange potatoes on bottom of lightly greased, shallow casserole. Add onion rings. Sprinkle with salt and pepper. Add uncooked ground beef, distributing it evenly with fingertips over onions. Add beans and their liquid. Pour tomato soup over all. Use spatula to spread each layer evenly. Bake, uncovered, in oven preheated to 350 deg about 1 hour or until potatoes are tender . During last 15 minutes cooking time, sprinkle cheese evenly on top and allow to melt and brown lightly.
You may, if you wish, cut two to three strips of bacon into 1/2 inch pieces and scatter on top of casserole before cooking.
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:
CUPID'S CHICKEN SKEWERS
~Shared by Mary S., Nashville, TN
2 skinless, boneless chicken breasts, sliced into long strips
Wooden skewers
Marinade:
1 C. honey
2 sticks butter, melted
1 T. Worcestershire sauce
2 oz. Southern Comfort
Juice of 1 lime
3 oz. balsamic vinegar
Dipping Sauce:
1 C. Chinese sweet chili sauce
2 oz. Southern Comfort
2 sprigs of cilantro (chopped)
1 lime (juiced)
1 T. hot sauce
3 oz. honey
1 oz. sesame oil
Combine marinade ingredients in a bowl, and set aside. In a separate bowl, combine dipping sauce ingredients, and set aside. Slide the skewers lengthwise through each piece of chicken breast. Place the skewered breasts in marinade and let stand 1 hour. Grill the chicken until done or lightly browned on each side. Remove from the grill and serve with the dipping sauce.
Serves 4.
SPICED PECAN CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Ingredients:
2 c Coarsely chopped pecans
1/4 c Packed light brown sugar
2 ts Ground cinnamon
1 t Ground nutmeg
1 c Unsalted butter
2 ts Plus 2 tsp vanilla extract
2 c Sugar
3 c Sifted all-purpose flour
2 ts Baking powder
1 c Plus 2 tbsp milk
3 Egg whites
Directions:
Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes, stirring occasionally. Watch, carefully, lower heat, if necessary. Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg. Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter mixture. Coat them thoroughly. Return mixture to the pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and roast 5 minutes more. Remove from oven and set aside. In a large bowl of an electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes.
In a separate bowl, sift together flour and baking powder. In a third bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour mixture and the milk mixture, alternately, to the butter, beating on high speed until well blended and scraping the bowl sides between \additions. Stir in the pecans. In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture holds peaks, about 2 minutes. Gently, fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans and place on a wire rack. Cool thoroughly. Glaze. Spread generously with frosting between layers and on top and sides.
Spiced Pecan Cake Glaze
Directions:
For the glaze: Combine water and sugar in a small saucepan; bring to a boil. Remove from heat and stir in the vanilla extract. Immediately, brush the glaze over the top of each cake layer with a pastry brush, a little at a time, using all the glaze.
Ingredients:
1 1/2 c Granulated sugar
3/4 c Water
8 Egg yolks
1 1/2 c Margarine, softened
2 1/2 c Powdered sugar
4 1/2 ts Vanilla extract
2 1/2 c Pecans, coarsely chopped
Directions:
Use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile. Roast pecans until dark, then cool. Combine the granulated sugar and water in a 1 quart saucepan. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, thick, shiny and very pale, about 10 minutes. Start at low speed so it won't splash; then go to high speed. If crystal sugar builds up around the sides of the bowl, don't scrape it into the mixture, it will make the frosting lumpy and you will have plenty of frosting without it. Gradually, add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on low speed until smooth, then, add the pecans. Beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water.
CHIPOTLE SHRIMP & PINEAPPLE KABOBS
~Shared by Treva, NC
Prep Time: 15 minutes
Cook Time: 8 minutes
Marinate Time: 30 minutes
Serves: 6
Ingredients
1/2 cup Lawry's ® Baja Chipotle Marinade With Lime Juice
1 medium red onion, cut into chunks
1-1/2 lbs. uncooked large shrimp, peeled and deveined
2 bell peppers, cut into chunks
1 can (16 oz.) pineapple chunks in natural juice, drained or 1 cup fresh pineapple chunks
Directions
1. In large resealable plastic bag, pour 1/4 cup Lawry's® Baja Chipotle Marinade With Lime Juice over shrimp; turn to coat. Close bag and marinate in refrigerator 30 minutes. Remove shrimp from Marinade, discarding Marinade.
2. On skewers, alternately thread shrimp with pineapple, onion and bell peppers. Grill kabobs, turning occasionally and brushing with remaining 1/4 cup Marinade, 8 minutes or until shrimp turn pink. Don't overcook.
Source: Lawry's
ZESTY RANCH CORN BREAD
~Shared by Larry Holmes, Toronto, Canada
1 1/2 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1 envelope (1 ounce) ranch dressing mix
1 cup milk
3 tablespoons vegetable oil
2 tablespoons spicy brown or Dijon mustard
I egg beaten
Heat oven to 400 degrees F. Grease square pan, 8x8x2 or 9x9x2 inches. Mix flour, cornmeal, sugar, baking powder and dressing mix (dry) in medium bowl. Stir in remaining ingredients, just until moistened. Spread in pan. Bake 25 to 30 minutes or until lightly golden brown.
Makes nine servings.
Nutritional information:
calories 200; 5g protein; carbohydrates 37g; fat 6 g; sodium 370 mg; potassium 120 mg
SHRIMP SCAMPI
~Shared by Chris M., NM
1 lb. lg. shrimp, peeled and deveined
3 Tbl. unsalted butter, softened
1/8 c. olive oil
3 Tbl. minced garlic
2 Tbl. minced shallots or green chives
1 Tbl. Worcestershire sauce
1/2 tsp. paprika
1/4 c. white wine (chardonnay)
salt & pepper to taste
Melt butter and oil together in sauté pan. Add garlic, and chives and sauté for 1 min. Add wine, salt pepper, Worcestershire sauce, salt and pepper and cook till shrimp turn opaque or pink. Sprinkle with paprika before serving. Do not overcook! You could serve with either pasta or rice.
CHOCOLATE-PEANUT BUTTER FUDGE
~Shared by Treva, NC
1/2 cup corn syrup
1/3 cup evaporated milk
16 oz semi-sweet chocolate
2 tsp vanilla
1/4 cup sugar, sifted
1/3 cup creamy or chunky peanut butter
Line an 8 inch square baking pan with plastic wrap. In a saucepan, combine corn syrup and evaporated milk, add the chocolate. Heat on medium low until chocolate is melted. Remove from heat, stir in vanilla and icing sugar until smooth. Spread in pan. Drop peanut butter by teaspoonfuls onto fudge. With knife, swirl peanut butter through fudge to create a marble pattern. Refrigerate two hours or until firm.
ASIAN SOUP
(Miracle Diet Soup)
~Shared by Pat, Merritt Island, FL
A potful every 2 to 3 days is all you need to drop pounds fast. I don’t guarantee this. The soup is really good and I add/subtract what I choose.
(20 cups)
1 Tbs peanut oil
1/4 C chopped ginger
1/4 C chopped garlic
2 cans (32 oz ea.) plus 2 C chicken broth
1/2 C cornstarch
1 pkg. (10.5 oz) firm tofu cut in 1/4” pieces
1 (8 oz) can straw mushrooms
1 (8 oz) bamboo shoots, drained
1/2 C soy sauce
1/4 C rice wine vinegar
1 Tbs sugar
1 tsp crushed red pepper flakes
2 (16 oz) bags frozen oriental veggies
1 lb peeled shrimp
1/4 C chopped cilantro
1 (10 oz) pkg spinach, trimmed and chopped
In large pot heat oil over medium heat. Add ginger and garlic, cook until tender, 3-4 min. Combine 1 C broth with cornstarch until smooth. To pot, add cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil and cook until thickened. Add frozen veggies, shrimp and cilantro. Simmer until shrimp is just opaque, about 10 min. Stir in spinach until just wilted.
Source: Women’s World 2/29/00
BEEF TACO BAKE
~Shared by Linda H., Rosharon, TX
Serves: 4
Ground beef, spicy tomato sauce, tortillas and cheese are layered and baked for a hearty one-dish meal.
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (regular or 25% Less Sodium)
1 cup Pace® Thick & Chunky Salsa OR Pace® Picante Sauce
1/2 cup milk
6 flour tortillas (8-inch) OR 8 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded Cheddar cheese (about 4 ounces)
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbly. Sprinkle with the remaining cheese.
Source: PaceFoods.com
HONEY PARFAIT
~Shared by Treva, NC
3⁄4 cup Sue Bee Honey
3 cups plain yogurt
1 teaspoon vanilla
2 cups fresh fruits (strawberries, raspberries, blueberries, peaches and cherries suggested)
1⁄2 cup granola
Directions:
Stir together Sue Bee Honey, yogurt and vanilla. Layer mixture alternately with fruit into 6 glasses, topping with granola.
Serves 6.
CHUNKY CHEESECAKE BROWNIES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1 cup semisweet chocolate chips
1/4 cup butter
1 cup semisweet chocolate chips
1/2 cup white sugar
2 eggs
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.
BARBECUED PIG
~Shared by Johnny, LA
Serves 20 to 25.
Pork:
1 small whole pig, dressed, about 50 lbs.
3 tbls. olive oil
Coarse salt and black pepper
To serve:
Barbecue sauce of choice
Mop sauce:
1 qt. cider vinegar
1 medium onion, thinly sliced
2 to 4 red or green jalapeño peppers, thinly sliced
3 tbls. coarse salt
1 tbl. hot red pepper flakes
1 tbl. black pepper
1. Blot the cavity of the pig dry with paper towels. Brush the pig on both sides with oil and season generously with salt and pepper.
2. Set up the grill for modified direct grilling, using 20 pounds of charcoal. Let the coals burn until lightly ashed-over (medium heat), then rake them into two mounds; one where the pig’s shoulders will be, one where the thighs will be. Toss a couple of hardwood logs or a handful of wood chunks on each mound. Place grate over the fire.
3. Put pig on the grate, bone-side down, and tightly cover the smoker. Smoke until the underside of the pig is nicely browned, 1 to 2 hours.
4. Meanwhile, make the mop sauce. Combine all the ingredients in a large nonreactive bowl and stir until the salt dissolves. Turn the pig and mop it with the sauce.
5. Continue grilling, mopping every 30 minutes, until the skin side is crackling crisp and dark golden brown, about 2 hours more. You’ll need to add 3 to 5 pounds of fresh charcoal per side each hour, plus another couple of logs or some wood chunks. Leave grill uncovered for 10 minutes or so to let the charcoal light. Try to maintain the temperature of the grill at medium.
6. When the skin is crisp and dark brown, rake a pile of coals into the center of the grill, then turn the pig again to finish cooking the underside, about 1 hour more. The pig is ready when you can pull the meat off the bones. To test for doneness, insert an instant-read thermometer into the thickest part of a shoulder or leg, do not touch the bones; it should read about 190 degrees. Your total cooking time will be about 4 to 5 hours.
7. Wrap a 3-foot-square sheet of plywood in aluminum foil. Transfer the pig to the wrapped plywood. You’ll need some help doing this. Present the pig to the admiring crowd in all its porcine glory. Wearing heavy-duty rubber gloves, pull off the skin and cut it into shards with a meat cleaver. Shred the pork with your fingers, chop it with a cleaver or slice it with a knife. Serve it with shards of crisp skin and your favorite barbecue sauce.
Editor’s note: The “How to Grill” cookbook by Steven Raichlen is filled with illustrations of how to tackle each step in cooking the pig. It’s a great source of information.
Source: Adapted recipe is from “How to Grill” by Steven Raichlen.
SOFT CHOCOLATE BALLS
~Shared by Treva, NC
1 large Hershey bar
1 small container Cool Whip
1 & 1/2 cups finely chopped walnuts
Melt chocolate bar in microwave just till smooth and melted about 45 seconds to one minute. Let cool till just room temperature. Place chopped nuts on waxed paper and a sheet on a cookie sheet to cover. When chocolate is room temperature, Stir in cold Cool Whip until well mixed. Carefully drop 1 Tablespoon of chocolate mixture onto chopped nuts and roll till covered. Place on covered cookie sheet. When sheet is full place in fridge till cold about 1 hour. This is very soft but a fun change for a party or family treat.
CAYENNE LEMONADE
~Shared by Patricia, Charlevoix, MI
1 cup fresh lemon juice
1 cup pure maple syrup
4 cups water
1/8 teaspoon ground red pepper (or to taste)
Stir together all ingredients. Serve over ice.
SICHUAN SAUCE
~Shared by Jim D., WA State
Great for shrimp, scallops, although slightly spicy, very, very good!
Makes 1/3 cup, for 4 servings
Ingredients
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons Chinkiang vinegar (see Ingredient Note) or balsamic vinegar
1 teaspoon sugar
1 teaspoon reduced-sodium soy sauce
½ teaspoon sesame oil
¼ teaspoon cornstarch
¼ teaspoon crushed red pepper, or to taste
Instructions
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
Tips
Ingredient Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
Nutrition Information
Per serving: 15 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 75 mg sodium; 56 mg potassium.
0 Carbohydrate Servings
Source: EatingWell
FROZEN CHOCOLATE BANANA TREAT
~Shared by Treva, NC
1 & 1/2 cups chocolate wafer cookies crumbs (about 30 wafers)
1/4 cup sugar
3 Tbs melted butter
1 (14 oz.) can sweetened condensed milk
2/3 cup chocolate flavor syrup
2 small ripe bananas (smashed)
2 cups (1 pint) whipping cream (whipped)
Line 9 x 5-inch loaf pan with aluminum foil, extending foil above sides of pan; butter foil. Combine wafer crumbs, sugar and butter; press firmly on bottom and halfway up sides of prepared loaf pan. In a large bowl, combine sweetened condensed milk, syrup and bananas; mix well.
Fold in whipped cream. Pour into prepared pan; cover.
Freeze 6 hours or until firm.
To serve, remove from pan; peel off foil. Garnish as desire; slice. Return leftovers to the freezer.
TURKEY BREAST WITH PINEAPPLE
~Shared by Jessica, Corfu, Greece
20 ounces can unsweetened pineapple chunks
1 large green bell pepper cut into 1-in squares
1 medium red bell pepper cut into 1-inch squares
1 large onion cut into wedges
1/4 cup ketchup
3 tablespoons red wine vinegar
3 tablespoons brown sugar
2 pounds skinless, boneless turkey breast
1/4 teaspoon seasoned salt
1 1/2 tablespoon cornstarch
20 ounces frozen Chinese snow peas, thawed, drained
2 large tomatoes cut into wedges
Drain the pineapple chunks, reserving 3 tablespoons juice. In a 3-1/2-quart or 4-quart electric slow cooker, combine half of the drained pineapple chunks with the green and red peppers, onion and 2 tablespoons each of the ketchup, vinegar and brown sugar. Mix well. Add the turkey breast; sprinkle with seasoned salt. Top with the remaining pineapple chunks. Cover and cook on the high heat setting 3-1/2-hours to 4 hours or until the turkey is cooked through, tender and white in the center. Remove the turkey breast. Stir in the remaining 2 tablespoons ketchup, 1 tablespoon vinegar and 1 tablespoon brown sugar. Dissolve the cornstarch in the reserved 3 tablespoons pineapple juice and stir into the sauce Cover and cook on high 20-30 minutes longer or until thickened slightly, stirring once. Stir in the snow peas and
tomato wedges and heat 5 minutes longer. Carve the turkey breast into slices before serving.
CREAMY SPINACH SALAD
~Shared by Luanne, FL
This is from a magazine and I don't know which one. It was in a pile of cutout recipes. LOL
8 slices bacon
1/2 cup mayonnaise
2 tablespoons milk, half-and-half, or light cream
1 tablespoon honey
1 tablespoon lemon juice
Salt
Pepper
6 cups fresh spinach, rinsed, stems removed, and torn
1 cup sliced fresh mushrooms
1 medium tomato, chopped
2 hard-cooked eggs, chopped
Directions:
1.Cook bacon until crisp; drain on paper towels. Crumble 4 of the bacon slices. Reserve the remaining 4 bacon slices and 1 teaspoon to 1 tablespoon of the drippings; discard the remaining drippings.
2.In a bowl, combine mayonnaise, milk, honey, lemon juice, the crumbled bacon, and as much of the bacon drippings as you like. Season to taste with salt and pepper. Stir until well combined.
3.In a salad bowl, lightly toss spinach, mushrooms, tomato, and eggs. Pour the dressing over the spinach mixture; toss to coat. Garnish with slices of bacon.
Makes 4 servings
HONEY CAKES
~Shared by Treva, NC
1 teaspoon sugar
2 &1/2 ounces margarine
2 teaspoons honey
6oz self raising flour
1 level teaspoon cinnamon
Beat sugar and margarine until a soft cream consistency.
Sieve flour and cinnamon then add to mixture.
Mix with a wooden spoon until it binds together, then knead with your fingers until you have a soft dough.
Break off a piece of the dough and roll it between your floured palms into a ball.
Place on to a lightly greased baking tray.
Flatten slightly.
Repeat until you have used up all the dough, when you should have about sixteen delicious honey cakes.
APPLE CRISP
~Shared by Larry J., Spring Hill, TN
A simple step towards a pleasant evening
INGREDIENTS:
8 apples, peeled and sliced
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup water
1 teaspoon lemon juice
1 cup sugar
3/4 cup flour
1/2 cup butter, softened
TO PREPARE:
Put apples in bottom of large baking dish. Combine sugar, cinnamon, and nutmeg; sprinkle on top of apples. Combine water and lemon juice; pour over apples. Combine sugar, flour, and butter; crumble over apple mixture. Bake at 350 degrees for 30 minutes.
SERVES: 8
Source: "Little Rock Cooks..."
EASY SPAGHETTI SAUCE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 lb. ground chuck
1/2 cup chopped onion
2 cloves garlic, minced
2 (8 oz each) cans tomato sauce
1 to 1 1/2 tsp Italian seasoning
1 (4 oz) can sliced mushrooms, drained
3 cup tomato juice
6 oz. dry spaghetti, broken into 4 to 5 inch pieces
Brown ground chuck in skillet, drain and put in Crock-Pot. Add all remaining ingredients except dry spaghetti; stir well. Cover; cook on Low 6 to 8 hours (High: 3 to 5 hours). Turn to high last hour and stir in dry spaghetti.
4 servings.
FRESH FRUIT DEVONSHIRE PIE
~Shared by Treva, NC
Lou is a friend of mine and she sent me this recipe. I am saving it for company; but thought I would share with you.
Prep Time: 1 hr ;
Start to Finish: 4 hr
Makes: 8 servings
Devonshire cream is a rich thickened cream traditionally served with scones and tea. In this pie, this creamy flavoring is combined with mixed fruit to create a perfectly delectable pie!
Crust:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling:
1 package unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup sour cream
2 tablespoons milk
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
Topping:
1 medium peach, pitted, sliced
1 medium plum, pitted, sliced
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely.
2. In small bowl, sprinkle gelatin over 1/4 cup water; let stand to soften. In 2-quart saucepan, mix 1/3 cup sugar, the salt, sour cream, milk and egg yolks. Cook over medium heat 10 to 15 minutes, stirring constantly, until very hot; do not boil. Stir in softened gelatin. Cover surface with plastic wrap; refrigerate until slightly thickened, 45 to 60 minutes.
3. Fold whipped cream into filling. Spoon into cooled baked shell. Refrigerate until set, about 2 hours.
4. Just before serving, arrange fruit over filling. Garnish as desired. Store in refrigerator.
NUTRITION INFORMATION PER SERVING:
Serving Size: 1 Serving
Calories 360 Calories from Fat 230
Exchanges: 1 Starch; 1 Fruit; 5 Fat
BESTEST BROWNIES EVER WITH CREAM CHEESE LAYER
~Shared by Deann, Knox, IN
I make these all the time and I'm lucky if I get a piece or two. This is doubled, so if anyone wants to cut in half it should be very easy.
1 cup butter, melted, (needs to be or will not be the same)
2 cups sugar
2 tsp vanilla
4 Eggs large
1 cup unsifted all-purpose flour
2/3 cup Cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup nuts (optional)
Blend butter, sugar & vanilla in large bowl, beat until very light in color. Add eggs one at a time using a wooden spoon, (necessary)
Beat well. Combine Flour, cocoa, baking powder and salt; gradually blend into egg mixture with wooden spoon. Stir in nuts.
Cream Cheese Layer:
1 8oz pkg cream cheese room temp
1 egg
1/3 cup sugar
Blend with mixer until well mixed, and creamy
Put enough brownie batter in bottom of pan to cover, then spread cream cheese mixture on top in the middle, leave 1/2 in around edges. Add rest of brownie batter in dollops and then evenly spread out, not necessary to cover cream cheese mixture completely.
I use a 9 x 13 pan sprayed with Crisco Baking spray, bake at 350 for approx.35 to 40 min, watch for brownies to pull away from edges.
Do not over bake. If you cut in half use a 9 in pan 20 to 25 min.
Source: Hershey's Chocolate Cookbook
CITRUS SALAD
~Shared by Linda H., Rosharon, TX
Serves 4
Note by LCH – The clan loved this one!
This salad is light, refreshing and crisp and is an easy bet when entertaining.
2 hearts romaine lettuce
2 cups thinly sliced oranges
2 tablespoons marmalade
2 tablespoons white wine or cider vinegar
1/3 cup extra virgin olive oil (EVOO)
Salt and pepper
2 tablespoons chopped or snipped chives
Chop lettuce. Arrange lettuce on platter and top with pieces of grapefruit and orange.
*To use fresh oranges and/or grapefruits instead, cut off ends then remove skin in strips working all the way around the fruit from top to bottom. Cut along the side of the membrane to remove the sections of the citrus fruit or thinly slice.
Combine marmalade with two splashes of vinegar and stream in EVOO. Pour dressing over the salad and season with salt and pepper. Garnish platter with chopped or snipped chives.
Source: Rachael Ray
12-HOUR SALAD
~Shared by Treva, NC
It must be made the night before.
12 servings
PREP TIME 20 Min
READY IN 20 Min
8 cups torn salad greens
1 & 1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 (10 oz.) package frozen peas, thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded Cheddar cheese
1/2 lb. sliced bacon, cooked and crumbled
Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish.
Top with layers of celery, green peppers, onion and peas; do not toss.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables.
Sprinkle with cheese and bacon.
Cover and refrigerate overnight.
REUBEN BRAIDS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
6 oz. cooked corned beef brisket chopped (about 1 cup)
1 1/2 C. shredded Swiss cheese
3/4 sauerkraut rinsed and well drained
1 small onion chopped
3 T. Thousand Island dressing
1 T. Dijon mustard
1/2 t. dill weed
2 (8 oz) pkg. refrigerated crescent rolls
1 egg white beaten
1 T. sesame seeds
In a large bowl combine the first seven ingredients. Unroll one tube of crescent dough onto an ungreased baking sheet; seal seams and perforations.
Spread half of corned beef filling down center of rectangle. On each long side, cut 1" wide strips to within 1" of filling. Starting at one end, fold alternating strips at an angle across filling; seal ends. Repeat with remaining crescent dough and filling. Brush beaten egg white over braids; sprinkle with sesame seeds.
Bake at 375 for 25-30 minutes or until golden brown. Cool on wire racks for 5 minutes before cutting into slices. Refrigerate leftovers.
REMOULADE SAUCE
~Shared by Johnny, LA
1 cup mayonnaise
2 tablespoons Creole or whole-grain mustard
2 tablespoons ketchup
1/2 cup finely chopped green onions
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped celery
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon hot sauce (Tabasco)
1/4 teaspoon freshly ground black pepper
Whisk together all ingredients. Cover and chill 1 hour.
Yield: Makes 1 2/3 cups
TUNA TWO WAYS
~Shared by Treva, NC
Spring Tuna Salad:
1 & 12 oz. can solid white Albacore Tuna in water, drained
1 bag field greens
carrots chopped
celery chopped
8-10 cherry tomatoes
1/4 cup raisins or pineapple
1 cup frozen green peas
1/4 cup La Choy rice noodles
Ginger soy vinaigrette
To make the tuna salad, toss together salad ingredients, add some ginger soy dressing and enjoy!
Tuna melt:
1 6 oz. can solid white Albacore Tuna in water, drained
1 tablespoon mayo
1 tablespoon dill relish
1/4 cup chopped celery
salt and pepper
flour tortillas
Swiss cheese
To make the tuna melt, mix all ingredients together, except for tortillas and Swiss
cheese. Place flour tortillas on griddle, add Swiss cheese spread tuna mixture on the tortilla, top with another tortilla. Grill on both sides until cheese is melted thoroughly. Remove from griddle, cut into 4 parts. Serve hot.
SWEET CORN, MOZZARELLA AND TOMATO SALAD
~Shared by Patricia, Charlevoix, MI
8 ounces fresh mozzarella cheese
1/3 cup basil-flavored olive oil or extra virgin olive oil
1/2 teaspoon coarse salt
Freshly ground black pepper
Crushed red pepper flakes
10 to 12 ears of sweet corn, husked and silk removed
6 to 8 large vine-ripened tomatoes, seeded and cut into small pieces
25 to 30 fresh basil leaves, thinly sliced
Cut the mozzarella balls into small pieces and marinate in the basil oil, tossing with salt, black pepper, and red pepper. If using a large ball of cheese, cut this into slices. Cover and refrigerate at least six hours, preferably overnight.
NOTE: Before assembling the salad, remove the mozzarella from the refrigerator and let come to room temperature before using in the salad.
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, tomatoes, mozzarella with marinade, and basil. Adjust seasonings to taste. Refrigerate the salad before serving.
To serve as a first course for your dinner party, spoon salad into wine glasses.
Makes 10 to 12 servings.
STIR-FRIED NOODLES WITH GREEN TEA
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
8 ounces udon or whole-wheat noodles
2 tablespoons canola oil
1 teaspoon loose green tea leaves, preferably gunpowder (optional)
2 teaspoons minced fresh ginger
2 cloves garlic, minced
8 ounces flavored baked tofu (see Tip), cut into matchsticks
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
4 scallions, cut diagonally into 2-inch pieces
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
¼ teaspoon freshly ground pepper
Instructions
1. Bring a large pot of water to a boil. Cook noodles according to the package directions. Drain and rinse with cold water to prevent sticking. Set aside.
2. Heat a wok over medium heat. Add oil and swirl to coat. Add tea leaves (if using), ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add tofu and cook, stirring, for 2 minutes. Add red and yellow bell peppers and cook, stirring, until the peppers soften, 1 to 2 minutes.
3. Stir in the noodles, scallions, soy sauce and vinegar. Cook, stirring occasionally, until the noodles are heated through, about 2 minutes. Stir in sesame oil and pepper. Toss to combine. Serve warm or cold.
Tips
Tip: Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. We prefer flavors like “teriyaki,” “Thai” and “savory” in this recipe. You might also like flavored baked tofu on a sandwich or in a stir-fry.
Nutrition Information
Per serving: 420 calories; 16 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 47 g carbohydrate; 22 g protein; 5 g fiber; 593 mg sodium; 263 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (40% dv), Iron (25% dv).
3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 2 medium fat meat, 1 fat
Source: EatingWell
HERBED CHICKEN & ASPARAGUS
~Shared by Treva, NC
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes
Serves: 4
Ingredients
1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice
4 boneless, skinless chicken breast halves (about 1 lb.)
1 lb. asparagus, trimmed
Directions
1. Pour 1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice over chicken and asparagus in a large nonaluminum baking dish or resealable plastic bag and turn to coat. Cover, or close bag, and marinate in refrigerator about 30 minutes. Remove chicken and asparagus from Marinade, discarding Marinade.
2. Grill or broil chicken about 8 minutes or until chicken is thoroughly cooked, turning once and basting with additional Marinade.
3. Grill or broil asparagus about 4 minutes or until crisp-tender, turning occasionally. Serve with roasted or grilled potatoes.
Nutrition Information per serving
Calories 220, Calories From Fat 20, Saturated Fat 0.5, Trans Fat 0, Total Fat 2.5, Cholesterol 100, Sodium 530, Total Carbs 7, Sugars 3, Dietary Fiber 2, Protien 42, Vitamin A 20, Vitamin C 15, Calcium 4, Iron 20
Source: Lawry's
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PORK CHOPS AU POIVRE
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
1 teaspoon coarsely ground black pepper
½ teaspoon salt, divided
4 4-ounce boneless pork chops, ½ inch thick, trimmed
3 tablespoons all-purpose flour
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
½ cup brandy
¼ cup reduced-fat sour cream
Instructions
1. Combine pepper and 1/4 teaspoon salt in a small bowl. Pat the mixture onto both sides of each pork chop. Place flour in a shallow dish; dredge each chop in the flour, shaking off any excess.
2. Heat oil in a large skillet over medium-high heat. Add the chops, reduce heat to medium and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
3. Reduce heat to medium-low. Add shallot to the pan and cook, stirring, until softened, about 1 minute. Add brandy and cook, stirring and scraping up any browned bits, until most of the liquid has evaporated, 1 to 2 minutes. Remove from the heat; stir in sour cream and the remaining 1/4 teaspoon salt. Serve the pork chops with the sauce.
Nutrition Information
Per serving: 299 calories; 15 g fat (4 g sat, 8 g mono); 72 mg cholesterol; 3 g carbohydrate; 22 g protein; 0 g fiber; 342 mg sodium; 319 mg potassium.
0 Carbohydrate Servings
Exchanges: 2 lean meat, 1 1/2 fat
Source: EatingWell
LOW-CAL TOMATO DRESSING
~Shared by Luanne, FL
I do this in the blender, but you can shake it in a jar.
1/2 cup tomato juice
2 scallions, minced
1 Tbs lemon juice
1 tsp parsley
1/2 tsp Worcestershire Sauce
dash Tabasco
1/4 tsp salt
pepper to taste
Combine and chill.
STUFFED POTATOES
~Shared by Treva, NC
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
1 tablespoon olive oil
1-2 tablespoons rice milk or soy milk
2 tablespoons grated Parmesan cheese
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
6 Servings
Nutritional Information Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium
Source: Dr. Weil's Recipe of the Day
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STRAWBERRIES 'N CREAM
~Shared by Mary S., Nashville, TN
Yield: 24 appetizers
INGREDIENTS
- 12 large strawberries (about 12 ounces)
- 1 can pressurized whipped light cream
- 2 tablespoons shaved dark chocolate
DIRECTIONS
Rinse the berries and pat dry with paper towels. Trim off the stem end and cut in half lengthwise. Cut a thin strip off the bottom of each berry half so they will sit upright without tipping over.
Squirt about 2 teaspoons of the whipped cream into the center of each berry and sprinkle about 1/4 teaspoon of the shaved chocolate over the top. Serve immediately, or cover and chill for up to 1 hour before serving.
Nutritional Information Per Serving (per 3 pieces):
Calories: 45, Carbohydrate: 4.8 g, Cholesterol: 9 mg, Fat: 3.3 g, Fiber: 1.2 g, Protein: 0.6 g, Sodium: 3 mg, Calcium: 12 mg
Diabetic Exchanges: 1/3 Fruit, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
FRESH GINGER-BARBECUED DRUMSTICKS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 tablespoons dark brown sugar, packed
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light soy sauce
- 1 tablespoon cider vinegar
- 1 teaspoon grated gingerroot
- 1/4 teaspoon dried red pepper flakes, optional
- 8 chicken drumsticks, skinned, rinsed, and patted dry
DIRECTIONS
Preheat broiler.
In a small mixing bowl, combine all ingredients except drumsticks and mix well. Reserve 1/4 cup sauce in a separate dish.
Coat a broiler rack and pan with cooking spray and add chicken. Broil 12-15 minutes or until no longer pink in center, turning and basting occasionally with sauce.
Remove from broiler and spoon reserved 1/4 cup sauce evenly over all.
Nutritional Information Per Serving (2 drumsticks): Calories: 211, Fat: 5 g, Cholesterol: 78 mg, Sodium: 454 mg, Carbohydrate: 15 g, Dietary Fiber: 0 g, Sugars: 13 g, Protein: 25 g
Diabetic Exchanges: 2 Lean Meat, 1 Carbohydrate
Source: "Quick and Easy Low Carb Cooking for People with Diabetes"
VEGGIE SLOPPY JOES
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 pound 96% extra-lean ground beef
- 1 14.5-ounce can diced tomatoes with peppers and onion, drained
- 1 cup frozen mixed vegetables, thawed
- 1/2 medium green bell pepper, chopped
- 3 tablespoons ketchup
- 1 teaspoon ground cumin
- 8 small hamburger buns, toasted
DIRECTIONS
Place a 12-inch nonstick skillet over medium high heat until hot. Cook beef 3-4 minutes or until no longer pink in center, stirring constantly.
Add tomatoes, mixed vegetables, and bell pepper. Stir occasionally until mixture begins to simmer, then reduce heat, cover tightly, and simmer 15 minutes or until vegetables are tender.
Remove from heat, stir in ketchup and cumin, cover, and let stand 5 minutes to thicken slightly and allow flavors to blend. Serve on buns.
This dish freezes well: freeze 1/2 cup individual servings in small plastic bags.
Nutritional Information Per Serving (1 sandwich): Calories: 231, Fat: 4 g, Cholesterol: 32 mg, Sodium: 537 mg, Carbohydrate: 30 g, Dietary Fiber: 3 g Sugars: 8 g, Protein: 18 g
Diabetic Exchanges: 2 Starch, 1 Lean Meat, 1 Vegetable
Source: "Quick and Easy Low Carb Cooking for People with Diabetes"
GREAT BIG SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings (2 cups each)
INGREDIENTS
- 2 ounces French bread, cut in 1/2-inch cubes
- 1/2 cup fat-free Italian salad dressing
- 1 tablespoon Dijon mustard
- 1-1/2 tablespoons dried basil leaves
- 1 10-ounce bag chopped romaine lettuce
- 1 medium red bell pepper, thinly sliced
- 1/2 cup thinly sliced red onion
- 9 ounces frozen cooked diced chicken, thawed
- 4 ounces feta cheese seasoned with basil and sun-dried tomatoes, crumbled
DIRECTIONS
Preheat oven to 350 degrees F.
Place bread cubes on baking sheet and bake 12 minutes or until golden. Remove from heat and let cool completely.
Meanwhile, in a small bowl, whisk together dressing, mustard, and basil and set aside.
In a large salad bowl, combine romaine, bell pepper, onion, and chicken. Add dressing and toss gently, yet thoroughly, to coat. Add croutons, toss, and top with feta.
Nutritional Information Per Serving (2 cups): Calories: 193, Fat: 8 g, Cholesterol: 51 mg, Sodium: 513 mg, Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 18 g
Diabetic Exchanges: 1/2 Starch, 2 Lean Meat, 1 Vegetable
Source: "Quick and Easy Low Carb Cooking for People with Diabetes"
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BEEF STROGANOFF
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1/2 pound lean round steak,
2 tablespoons flour,
1 teaspoon paprika,
1 tablespoon oil,
1 teaspoon crushed garlic,
1/2 cup chopped onion,
1/2 cup sliced mushrooms,
1 beef bouillon cube,
1 cup sour cream.
Mix flour and paprika in a zipper bag. Slice beef in thin diagonal strips. Add to flour mixture and shake to coat. Heat oil in a skillet over medium heat. Brown coated beef strips, onion and garlic in heated oil. Stir in mushrooms, sour cream and bouillon. Heat to a boil, stirring constantly. Reduce heat and simmer for 10 to 15 minutes until sauce is reduced and thickened.
MEDITERRANEAN MEAT LOAF
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped red onion
- 1/4 cup plain bread crumbs
- 3/4 pound ground turkey breast
- 1 egg white
- Salt and freshly ground black pepper, to taste
- 8 pitted black olives (kalamata if possible), sliced
- 1/8 teaspoon crushed red pepper flakes
- 1 cup canned crushed tomatoes
DIRECTIONS
Preheat oven to 450 degrees F.
Microwave carrots and onion on high for 3 minutes. They should be slightly shriveled. Mix vegetables with bread crumbs, ground turkey, and egg white. Add salt and pepper. Place a small marble-size piece of the mixture on a plate and microwave 20 seconds. Taste and add more seasoning, if needed.
Line a baking sheet with foil. Shape turkey mixture into 2 6x3-inch loaves. Bake 15 minutes.
Meanwhile, mix olives, pepper flakes, and tomatoes together and microwave on high for 2 minutes or until warmed through. Remove meat loaf from oven and serve with tomato mixture on top.
Nutritional Information Per Serving (1/2 of recipe): Calories: 378, Fat: 4 g, Cholesterol: 105 mg, Sodium: 743 mg, Carbohydrate: 34 g, Dietary Fiber: 7 g, Sugars: 16 g, Protein: 49 g
Diabetic Exchanges: 1/2 Starch, 5 Very Lean Meat, 5 Vegetable, 1/2 Fat
Source: "Mix 'n Match Meals in Minutes"
VIDALIA SWEET ONION CHICKEN BREAST CASSEROLE
~Shared by Maggie, TX
1 Large chicken breast, split -and boned
2 tb Vegetable oil
2 Medium-sized potatoes, -peeled and sliced
2 Medium-sized Vidalia sweet
Sliced
1 cn (10 3/4-oz) cream of mushroom soup
Paprika
Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour.
Yield: 2 servings
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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EASY CHICKEN & PASTA
1 Tbs. vegetable oil
1 lb. skinless, boneless chicken breasts, cut up
1 can cream of mushroom soup
2-1/4 cups water
1/2 tsp. dried basil leaves, crushed
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew pasta
Grated parmesan cheese
1. In skillet over medium-high heat, heat oil. Cook chicken until browned, stirring often. Set chicken aside.
2. Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta. Cook over medium heat 10 minutes, stirring often.
3. Return chicken to pan. Cook 5 minutes or until pasta is done, stirring often. Serve with cheese.
Source: Campbell's (magazine insert)
FRANKS AND CORNBREAD
1 egg
1/3 cup milk
8-1/2 oz. corn muffin mix (like Jiffy)
4 hot dogs
1/2 cup grated Cheddar cheese
16 oz. can chili with beans, opt.
Combine egg, milk and muffin mix, mixing lightly. Pour into greased 9" baking dish. Cut hot dogs in half lengthwise, but do not cut all the way through. Open flat and place on top of batter, cutting if necessary to fit dish. Sprinkle with cheese. Bake at 400F., 15-20 minutes, or until golden. Meanwhile, heat chili. Cut cornbread into squares. Top each serving with some of the chili.
PIMIENTO CHEESE
One 8-ounce package shredded sharp Cheddar cheese
One 8-ounce package shredded extra-sharp Cheddar cheese
One 4-ounce jar pimientos, with juice
1/4 cup mayonnaise
Salt and pepper
Mix the shredded cheeses together with the pimientos, with juice. Stir in the mayonnaise. With a metal spoon (Pimientos will stain plastic or wood), stir until the mixture is well blended. Add salt and pepper to taste and stir again. Keep covered in the refrigerator until ready to use. It is easier to spread if left out on the counter for about 30 minutes before serving.
Makes about 3 1/2 cups
PRALINE FRENCH TOAST CASSEROLE
8 eggs
1 ½ cups half-and-half
1/3 cup maple syrup
1/3 cup packed light brown sugar
10 to 12 slices soft bread, 1 inch thick
Topping:
½ cup (1 stick) butter
½ cup packed light brown sugar
2/3 cup maple syrup
2 cups chopped pecans
1. Generously butter a 13-by-9-inch casserole dish.
2. Mix the eggs, half-and-half, maple syrup, and sugar in a large bowl. Place bread slices in the prepared casserole dish and cover with the egg mixture. Cover with plastic wrap and let soak overnight in the refrigerator.
3. Preheat the oven to 350F. Remove the casserole from the refrigerator.
4. Make the topping: Melt the butter in a saucepan. Add the sugar and maple syrup and cook for 1 to 2 minutes. Stir in the pecans. Pour the mixture over the bread and bake for 45 to 55 minutes. Allow to sit for 10 minutes before serving.
Serves 8
ARTICHOKE DIP
1 can chopped artichoke hearts
1 cup parmesan cheese
1 cup mayonnaise
1 can (2 oz) chopped green chilies (optional)
2 cloves garlic (minced)
Some grated onion
Bake at 375F for 25-30 minutes. Delicious!
CROCKPOT BREAKFAST
I got this from a Yahoo group (I don't remember which).
32 oz frozen hash browns
1 lb cooked ham cubed
1 onion diced
1 green pepper diced
1 1/2 c shredded cheese (you can mix several types)
12 eggs
1 c skim milk
1 t salt
1 t black pepper
Divide potatoes, ham, veggies and cheese so you can create several layers of each in the slow cooker. Start with the hash browns, then ham, onions, peppers and last cheese. Repeat until you have several layers. Beat eggs, milk salt & pepper pour over layers in the slow cooker; cover and turn on low. Cook for 10-12 hours overnight.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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