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A to Z Recipes
February 13, 2008
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. Happy Valentine's Day! For those of you who know me, you know this is my favorite holiday. Goodness... don't ask me why. Over the years I've explained the reasons why I enjoy this holiday. This year all I will say is: it is a day which requires no reason. You can give someone a sweet card, a tray of homemade cookies, or tell them you love them for no reason at all. One bag of Hershey's Kisses will go the mile when you hand one to each co-worker and smile. Is this a great day, or what? If we could be nice to others, do something sweet for them every day, what a very special world we would have.
We're doing a roll-call for all a2z'ers who live in the vicinity of Washington State. We're aiming for a get-together in August that will allow us to make new friends. If you can see your way clear to meet with us during August 12-19th, either in
Bellingham, Washington or on the Canadian (Vancouver) side (we'll be meeting up in both places) please send me an email using this link and I will get the information to you as soon as it becomes available:
Great Washington
Escape. Believe me, meeting the fine folks who share your passion for recipe collecting is a memorable experience!
What a great Monthly Theme topic we have. I think we're in for some wonderful recipes in the current topic:
Eat Your Veggies! I do hope you join in by sharing your favorites. Please visit the
Monthly Theme section to read more about it. You'll find the handy link for sending yours in there, too. We could use recipes for regular issues so don't be shy about it; send some in today!
I chose some great recipes for this special Valentine's Day issue, each having a special meaning for sweethearts. The name, ingredients, or preparation methods made them perfect for this special occasion. Recipes on file from the following folks made this a superb issue:
Johnny, LA
Roslyn, IL
Leasa, IA
Pat, Minden, NV
Marilyn, Canton, OH
Barbara, Chula Vista, CA
Treva, NC
Chris M., NM
Bill Anatooskin, Burnaby, BC, Canada
Pat, Merritt Island, FL
Larry, Spring Hill, TN
Jeanette P., Edmonton, Alberta, Canada
Aafrin, Pune, India
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Hal, OH
Luanne, FL
Beverley, Montreal, Canada
We'll see you here again on Sunday, God willing.
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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.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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The heart has its reasons that reason knows nothing of.
~Blaise Pascal, Pensées, 1670
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A Valentine Poem
Shared by Johnny, LA
Cabbage always has a heart;
Green beans string along.
You're such a Tomato,
Will you Peas to me belong?
You've been the Apple of my eye,
You know how much I care;
So Lettuce get together,
We'd make a perfect Pear.
Now, something's sure to Turnip,
To prove you can't be Beet;
So, if you Carrot all for me
Let's let our tulips meet.
Don't Squash my hopes and dreams now,
Bee my Honey, dear;
Or tears will fill Potato's eyes,
While Sweet Corn lends an ear.
I'll Cauliflower shop and say
Your dreams are Parsley mine.
I'll work and share my Celery,
So be my valentine.
Click if you have a submission for the Ramblings
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St. Valentine's Day
It wasn't until 1537 that St. Valentine's Day was declared an official holiday. England's King Henry VIII declared February 14th a holiday.
On February 14, 1779, Captain James Cook, the great English explorer and navigator, was murdered by natives of Hawaii during his third visit to the Pacific island group.
One single perfect red rose framed with baby's breath is referred to by some florists as a "signature rose," and is the preferred choice for many for giving on Valentine's Day, anniversary, or birthday.
Only the U.S., Canada, Mexico, France, Australia and the U.K. celebrate Valentine's Day.
15% of U.S. women send themselves flowers on Valentine's Day.
73% of people who buy flowers for Valentine's Day are men, while only 27 percent are women.
About 1 billion Valentine's Day cards are exchanged each year. That's the largest seasonal card-sending occasion of the year, next to Christmas.
About 3% of pet owners will give Valentine's Day gifts to their pets.
Alexander Graham Bell applied for his patent on the telephone, an "Improvement in Telegraphy", on Valentine's Day, 1876.
Chocolate: A Sweet Surprise
Guilty pleasure and chocolate seem to go hand-in-hand, but maybe not for long. A growing body of research shows chocolate is good for the heart, and not just in the romantic sense.
A Not-So-Sinful Indulgence
Chocolate—particularly dark chocolate—contains antioxidants that promote heart health. The cocoa used to make chocolate is rich in flavonoids (also found in green tea, red wine, apples and grapes) that are linked to a decreased risk of cardiovascular disease. Dark chocolate also contains cocoa phenols, which studies have found to lower blood pressure.
White chocolate doesn't have the same health merits because it is not made with cocoa.
What's more, oleic acid, one of the "good" fats, which is also found in olive oil, accounts for one-third of the fat in chocolate. It has been shown to be heart healthy.
But chocoholics shouldn't take this as license to indulge—chocolate is high in calories and should be consumed in moderate amounts as part of a diet rich in a variety of beneficial foods like fruits and vegetables.
Better than Flowers
The ancient Indians in North America called chocolate the "food of the gods." For many, it does have a heavenly, velvety taste.
Throughout history, chocolate has been considered a natural aphrodisiac—an elixir for love. Casanova, the original ladies' man, ate chocolate to inspire romantic feelings. Montezuma, emperor of the ancient Aztecs, consumed chocolate to increase his virility.
In the 1800s, doctors routinely advised their lovelorn patients to eat chocolate to ease their pining over an unrequited love. This cure is no longer medically advised, but is still widely practiced—often with the help of two men named Ben and Jerry.
In 1860, an English Quaker named John Cadbury joined with his brother Benjamin to create a chocolate business called the Cadbury Brothers of Birmingham. John touted his belief that imbibing chocolate was much healthier than drinking alcohol. A year later, his son Richard Cadbury introduced the first heart-shaped candy box for Valentine's Day. The tradition of buying chocolate for your sweetheart has blossomed ever since. Today, Americans spend more than a billion dollars on chocolates for Valentine's Day each year.
Sweet Surrender
When you're thumbing through your cookbooks, choose recipes that combine chocolate with wholesome ingredients like fruit or feature small portions like mini-cakes. You can also try adding some chocolate chips to your granola or enjoying a cup of hot chocolate to satisfy your sweet tooth. Still, sometimes the best way to indulge your chocolate craving is with one rich, creamy, melt-in-your-mouth truffle—the definitive chocolate fix.
Source: FoodFit.com
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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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Eat Your Veggies!
Here's the scoop on the current theme:
Eat Your Veggies! Do I sound like your mother? More than moms have realized the value of eating vegetables. The USDA Food Guide Pyramid suggests 5 to 7 servings each day. That's a lofty goal for anyone especially without some delicious recipes to make them taste better for our families. We're looking for recipes featuring vegetables this month, folks. These recipes can use fresh vegetables (always best, of course), frozen or canned. Share your recipes using vegetables, whether it be a side dish or a main course with other ingredients added in to make it a family favorite. And don't forget that veggies are an ingredient in some tasty desserts and baked goods, too! We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes!
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 Eat Your Veggies!. We will collect them the remainder of this month and post them on the first Sunday of November. 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: Eat Your Veggies!
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, 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: Eat Your Veggies!.
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 Promised Recipes has a deadline of February 29, 2008, and will be posted on March 9, 2008.
Please use this email link to submit a recipe for theme recipes: Eat Your Veggies!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Please send your request using this link. Tell us some basic
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Here are our February Birthday Babies:
1st Linda L. in Lenexa, Kansas
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3rd Emily in Coconut Creek, Florida
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5th Jim D. in Washington State
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20th Delores M. in St. Louis, Missouri
21st Deborah H. in Denton, TX
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
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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HOW DO I LOVE THEE, LET ME COUNT THE WAYS
Shared by Roslyn, IL
Submitted for all those here who are owned by a dog.
I love thee agreeable - enough to let your stinky dog hide on the bed after a run thru damp leaves and mud.
I love thee steadfastly - enough to devote a year to raising you from a wobbly speck into a strong healthy adult who promptly attempts to seize control.
I love thee passionately - despite your repeated efforts to probe my ears, eyes and mouth with the same tongue you use for various other atrocities.
I love thee well - despite the amazing odors you produce.
I love thee deeply - though you use me as a napkin at every opportunity.
I love thee madly - despite the various bodily functions you have performed at inappropriate moments, inappropriate places.
I love thee constantly - despite the dog bladder curfew I have lived by years.
I love thee truly - despite the doggie landmines hidden in the grass.
I love thee absolutely - because you never (well, hardly ever) hog the remote.
I love thee gratefully - because you stay by my side (or on my side).
I love thee devotedly - more than clean carpeting, clothing, furniture, floors or walls.
I love thee bravely - enough to battle the indomitable flea on your behalf.
I love thee monetarily - enough to put the vet's children through college.
I love thee openly - I will bear any embarrassment for your furry sake.
I love thee totally - more than free time, excess cash or a predictable life.
I love thee.
The Top Ten Worst Valentine Gifts for Her
10. Anything that looks like you won it at the fair. There has never been an article in Better Homes and Garden on how to establish mood in a room decorated around the five-foot tall pink Tweety Bird motif.
9. Anything that you accidentally left the receipt from The Dollar Store in. Also destroy all receipts if the gift is from Napa, The Snap-On Tool Truck, or Ace Hardware. Remember the answer to the question of , “Where did you get this?” should always be, “The mall”
8. Singing Big Mouth Billy Bass. (Even the love song edition)
7. Monster Truck Rally Tickets. If you even thought this... If you even thought this…If… Never mind.
6. A football. If she says she loves football she means she likes watching over-sized steroid induced millionaire hunks running around in tight pants.
5. Anything too small. Your sweetheart is not the same size as the teen-age sales clerk. So quit saying, “Oh she’s about your size,” to every anorexic bee-bop salesperson that smiles at you.
4. Cooking a romantic dinner made with Spam or Vienna Sausage. Trust me when your huntin’ buddies say, “Hey man, you’re a pretty good cook!” They mean, “Hey man, it’s food and I didn’t have to fix it!”
3. The Best of The Three Stooges video series. The words, “Best of” and “Three Stooges” are an oxymoron in female language.
2. Pots, pans, vacuum cleaner, or anything that involves manual labor. This is Valentine’s Day, not MAID’S DAY!
1. Nothing. Even if she says, “Oh don’t get me anything,” get her something. If you arrive home and realize you have forgotten to get her anything, tear your shirt and bang your head on the car several times. Tell her you had the prettiest diamond bracelet for her but you were mugged by a teen suburban scooter gang in the driveway.
* Just a reminder, Valentine’s Day falls on February 14th this year.
Valentine's Day Funnies
Q: What do farmers give their wives on Valentine's Day?
A: Hog and kisses!
Q: What would you get it you crossed Odie with the God of love?
A: A stupid cupid!
Q: Why did the pig give his girlfriend a box of candy?
A: It was Valenswine's Day!
Q: Do skunks celebrate Valentine's Day?
A: Sure, they're very scent-imental!
Q: What did the chocolate syrup say to the ice cream?
A: "I'm sweet on you!"
Q: What did the paper clip say to the magnet?
A: "I find you very attractive."
Q: What did the French chef give his wife for Valentine's Day?
A: A hug and a quiche!
Q: What did one pickle say to the other?
A: "You mean a great dill to me."
Knock, Knock!
Who's there?
Olive.
Olive who?
Olive you!
Q: What did the elephant say to his girlfriend?
A: "I love you a ton!"
Q: What did the bat say to his girlfriend?
A: "You're fun to hang around with."
Q: Did you hear about the nearsighted porcupine?
A: He fell in love with a pincushion!
Q: What did the pencil say to the paper?
A: "I dot my i's on you!"
Q: Why did the cannibal break up with his girlfriend?
A: She didn't suit his taste!
Click if you have a submission for the Crazy Corner
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WASHINGTON STATE
CHERRY BONBON COOKIES
Yield: 48 cookies
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 cup soft butter or margarine
1 cup sugar
1-1/2 teaspoon baking powder
1 large egg
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cherry flavoring (optional)
48 sweet fresh cherries, pitted
1 package (6oz.) semi-sweet chocolate chips
1/2 cup sweetened condensed milk
Combine flour and cocoa; set aside. With electric mixer, beat butter, sugar and baking powder until blended. Add egg, vanilla and cherry flavoring; beat until well combined. Gradually beat in flour mixture. Shape dough into 1-inch balls; place 1/2 -inch apart on ungreased baking sheet. Press down center of each ball with thumb to create a small hollow; fill each center with a cherry. Heat oven to 350°F. In small pan over low heat, combine chocolate chips and condensed milk; heat until chocolate is melted. Spoon about 1 teaspoon chocolate mixture over each cherry, spreading to cover cherry. Bake 10 to 12 minutes or until done. Remove to wire racks and cool.
Source: Northwest Cherries
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Review by Leasa, IA
Smothered Hamburger "Steaks"
Submitted by Maggie , TX
Jan. 3, 2008 Newsletter
I used 1 1/4 lbs hamburger, since there's only 2 of us.
I had some fresh mushrooms, so I chopped them and added to the sautéed onion.
I didn't half the marinade.
These cooked rather quickly on our gas grill. I think I'd cook on medium heat for the duration. I thought the marinade didn't quite get into the meat, so I might mix in some of the marinade into the hamburger before making the patties. I also might drizzle some of the marinade (after bringing to a boil) on top of the burgers. I think Swiss cheese would work well.
All in all, a very tasty recipe and I will definitely make this again!
SMOTHERED HAMBURGER "STEAKS"
Yields: 4 servings
I found a recipe on AllRecipes and tweaked it a bit. Actually, a LOT. What an elegant way to prepare hamburger patties!
4 (8 ounce weight, uncooked) hamburger patties (steaks)*
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled
Season hamburger patties with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over patties, and turn to coat. Marinate for up to 30 minutes.
While the meat marinates, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
Preheat grill for high heat on one side, and medium heat on the other side.
Lightly oil the grill grate. Place hamburger steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each steak with a fourth of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
* The original recipe calls for filet mignon but hamburger is more our style.
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.
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SPICY GARLIC SHRIMP
~Submitted by Pat, Minden, NV
We had this for dinner tonight...not our first time. Please try it, I think you will love it. This recipe is from Orozko Restaurant in the Nugget Casino in Sparks, Nevada. They serve Basque food that is absolutely delicious. This one is a must for shrimp lovers.
1 1/4 pound jumbo shrimp, shelled and deveined
3 tablespoons olive oil
4 large cloves garlic, minced
1/4 teaspoon red pepper flakes
2 tablespoons fresh lemon juice
2 tablespoons cream sherry (Bristol Cream)
1 teaspoon paprika
salt and pepper to taste
1 tablespoon Italian parsley
2 tablespoons green onion, thinly sliced
½ teaspoon lemon zest
2 tablespoons butter
Warm olive oil over medium heat in a skillet. Add garlic and red pepper flakes and saute for one minute. Raise heat and add shrimp, lemon juice, sherry and paprika. Saute for about 3 minutes until shrimp turns pink. Season with salt and pepper. Sprinkle with chopped parsley, green onions and lemon zest. Add butter and stir until butter is melted. Serve with crusty French or Italian bread.
Note: Serve over white rice. I prefer to be lazy and use Boil In A Bag rice. It saves time and makes an excellent accompaniment to the shrimp.
SWEET POTATO NUT BREAD
~Submitted by Marilyn, Canton, OH
A delectable nut bread with the added flavor of sweet potatoes.
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tsp. instant coffee powder (up to 1 Tbsp. or to taste)
1/2 cup water
1 cup sweet potatoes, cooked
3/4 cup pecans, chopped
Preheat oven to 350 F. Butter a 9 x 5 inch loaf pan.
Combine sugar and oil and beat well.
Add eggs, one at a time, and beat until mixture is smooth and creamy.
In a bowl sift together flour, baking soda, salt, cinnamon and nutmeg.
Stir in instant coffee.
Stir flour mixture into egg mixture alternately with water.
Stir in sweet potatoes and chopped nuts. Pour batter into prepared pan.
Bake at 350 F for about one hour or until cake tester comes out clean.
Cool in pan on wire rack. Remove from pan when cool.
BENNIGAN'S HOT BACON DRESSING
~Submitted by Barbara, Chula Vista, CA
2 ounces Bacon grease
1/4 pound Red onion -- dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are
caramelizing, in a mixing bowl place the water, honey and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have
caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper (sic.) honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in
refrigerator until needed. Note: To reheat use a double boiler. I put the Tabasco
on the ingredient list if you like it. In different parts of the country Bennigan's omits this ingredient.
CHERRIES JUBILEE ICE CREAM PIE
~Submitted by Treva, NC
Ingredients:
1 quart vanilla ice cream, softened
1 cup maraschino cherries, drained and chopped
1 chocolate cookie crumb pie crust
8 chocolate covered cherries
1 whipped cream
Directions:
Add chopped maraschino cherries to ice cream and mix thoroughly. Pour ice cream mixture into the pie shell. Freeze until firm. Before serving. garnish with whipped cream and chocolate covered cherries.
Serves/makes 8
PERFECT PEPPERMINT PATTIES
~Submitted by Chris M., NM
1 box confectioner's (powdered) sugar
3 Tbsp. butter or margarine (softened)
2 to 3 tsp. peppermint extract
1/4 cup evaporated milk
2 cups semi-sweet chocolate chips
2 Tbsp. shortening
In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch and chill for 30 minutes. In a double boiler or microwave safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
Yield: about 5 dozen
PASTA WITH PHILADELPHIA CREAM CHEESE
(Herb and Vegetable Philadelphia Cream Cheese)
~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly
Core, a handy new kitchen tool.
Here is a new recipe of mine that I thought you might enjoy.
Serves 6
1 cup small penne pasta
1 cup Rotini pasta (tri color)
2 Tbsp. vegetable oil
1 Tbsp. salt
1 Tbsp. extra virgin olive oil
1 1/2 cups chopped small, button mushrooms (Or you can use 1 10-oz. can bits & pieces, drained and chopped)
2 large garlic cloves, finely chopped
1/2 cup finely chopped sweet red pepper
2 Tbsp. pesto (I use 2 cubes of homemade frozen pesto)
1/3 cup Philadelphia cream cheese (low fat, herb and vegetable)
1 tsp. dried basil or 2 tablespoons of finely chopped fresh basil
1/2 tsp. salt
1/4 tsp. black pepper
In a large cooking pot or pasta pot, fill 3/4 full with water and bring to boil. Add 2 tablespoons of vegetable oil, 1 tablespoon of salt and both pastas. Bring to boil and cook, uncovered for about 20 minutes or until el dente. In the meantime, in a large frying pan on medium-high heat, add olive oil, mushrooms and garlic and fry for about 4 minutes. Add sweet red pepper and continue to fry for 2 more minutes, stirring often. Add pesto, Philadelphia cream cheese, dried basil, salt and pepper and cook until cream cheese is melted, stirring often. Drain pasta well, reserving 1/2 cup of water. Add pasta to frying pan and stir well to coat with sauce. If pasta is too dry, add some of the reserved pasta water and stir well. Serve hot.
DIANE'S MAYFAIR SALAD DRESSING
~Submitted by Pat, Merritt Island, FL
1 garlic clove (I use a little more)
1 rib of celery
1/2 medium onion
1 can flat anchovy (2 oz size)
1/2 tsp ground pepper
1 tsp flavor enhancer (Accent, Old Bay or whatever)
1/4 C mustard
1 Tbs lemon juice
3 eggs
2 C salad oil
Chop garlic, onion and celery in small pieces and blend. Add remaining ingredients reserving eggs and oil. Whirl for 2 secs. Add one egg and blend. Then add about 1/3 of the oil and blend again. Add second egg and then oil. Add third egg and remaining oil and blend. Chill dressing.
Enjoy!
Diane sometimes uses 1 or 2 extra ribs of celery
Pat: Use 2 or more garlic cloves and extra celery. Could almost use more anchovy.
Makes one quart.
RIGATONI WITH OLIVES AND BACON
~Submitted by Treva, NC
This pasta dish features a simple pan sauce of sautéed onion and bacon. A fresh herb and cured olive garnish completes the flavor medley for a satisfying supper.
6 slices bacon
1/2 large onion, thinly sliced
8 ounces dried rigatoni (or other small pasta shape)
12 pitted and chopped cured black olives (such as Kalamata)
Small piece (1 to 2 ounces) Parmesan cheese
2 tablespoons coarsely chopped marjoram or thyme (optional)
In medium skillet, cook bacon until crisp (reserve drippings); blot, coarsely chop and set aside.
In bacon drippings, sauté onion until soft and just beginning to brown, about 5 minutes.
Meanwhile, cook pasta according to package directions, drain and transfer to warm serving platter or large shallow bowl.
Toss pasta with bacon, onion and olives. Season with salt and pepper, to taste, toss again.
Serve with shavings of fresh Parmesan cheese. Garnish with fresh herbs, if desired.
Serves 4.
Nutrition Facts:
Calories 340 calories
Protein 14 grams
Fat 8 grams
Sodium 510 milligrams
Cholesterol 10 milligrams
Saturated Fat 2 grams
Carbohydrates 51 grams
CHESS CAKE BROWNIES
~Submitted by Larry, Spring Hill, TN
This is my first ever submission, and I hope I will have time to submit many many more here because I love each and every one of the recipes that have been shared here that I have seen and would love to share my recipes with you all. I have made these several times and they are great in the evening with a cold glass of milk or in the morning as well with a hot cup of coffee for breakfast on the way to work.
2-sticks butter
1-box light brown sugar
4-eggs
2-cups self rising flour (well sifted)
1-cup pecans
½-cup white sugar
1-teaspoon vanilla
Heat first two ingredients over low heat. remove from heat and mix in other ingredients in order. Place mixture in a greased and floured 13x9x2 pan. Bake at 300° degrees for about one hour. be careful not to go past an hour depending on your
oven. Sometimes the sides tend to cook quicker and get hard leaving burnt edges and a soft center like typical brownies do sometimes, so be
careful of that.
When you take the pan out of the oven it will be high on the sides. Just mash down the sides even with the center. Cool and slice.
HOT CRAB SPREAD
~Submitted by Jeanette P., Edmonton, Alberta, Canada
Yields: 6 cups
1 ½ C chopped green onions
6 garlic cloves, minced
1 Tbs. butter
1 Tbs. mayonnaise
8 C.(32 oz.) shredded Monterey Jack cheese
4 cans (6oz. each) crabmeat, drained, flaked and any shell, etc. removed
Assorted crackers
METHOD
In a skillet sauté onions and garlic in butter till tender. Transfer to a three quart slow cooker add mayonnaise and stir in cheese. Cover and cook on low for 30 min. till cheese
is melted, stirring occasionally.
Stir in crab; cover and cook 1 hr. longer till heated through.
Serve with crackers.
NOTE Reduced fat or fat free mayo is not recommended for this recipe.
BAKED CHOCOLATE CUSTARD
~Submitted by Aafrin, Pune, India
4 servings
Deep, dark, and rich, this tastes like a cross between a pot de crème and chocolate pudding. You'll need four custard cups, each with a 6-ounce capacity. You'll also need a baking pan that can accommodate all four cups without touching and is shallower than the cups, as they bake in a water bath. Because there is no test for doneness (if you test these in the manner usual for baked custards, you'll think they're undercooked), your oven must maintain an accurate temperature.
These would be a perfect ending to a light, springtime meal. The custards can also be prepared a day or three in advance, and they'll sit happily in the fridge until you want to eat them. The ideal accompaniments are lightly sweetened whipped cream and perhaps some chocolate shavings or a few fresh raspberries or strawberries. Please use the best-quality semisweet chocolate you can find for the custards; it really does make a difference.
3 ounces best-quality semisweet chocolate, finely chopped
1/2 cup heavy cream
3 egg yolks, from eggs graded "large"
1/3 cup granulated sugar
2 Tbsp. sifted unsweetened Dutch process cocoa powder
Pinch of salt
3/4 cup whole milk
2 tsp. vanilla
Have ready four custard cups, each of 6-ounce capacity. Cover each with a square of aluminum foil, folding any extra down the sides of the cups. Trim the foil so there isn't more than about 1/2 inch of overhang all around. Have ready a baking pan capable of holding all four cups without their touching either each other or the sides of the pan; if the pan is aluminum, sprinkle about 1 teaspoon cream of tartar into the bottom to prevent discoloration as the custards bake. Have ready enough very hot water to fill the baking pan to a depth of one inch. Set all aside. Adjust rack to center of oven; preheat oven to 300 degrees F.
Place chopped chocolate in small heatproof bowl. In small, heavy-bottomed saucepan, heat cream until very hot, stirring occasionally. Pour about half of hot cream over chocolate. Allow to stand for a minute or two, then stir or whisk gently until smooth. (If necessary, place bowl of chocolate over simmering water on low heat (water should not touch bottom of bowl); stir frequently just until melted and smooth, then remove from heat and hot water. Dry bowl bottom and sides.) Gradually stir in remaining hot cream. Chocolate mixture should be warm but not hot.
In small heatproof bowl, beat egg yolks with fork until combined. Stirring constantly, very gradually add warm chocolate mixture. Be sure to scrape bottom and sides of bowl with rubber spatula. Mixture will be thick. Set aside on potholder near stovetop.
In clean, small, heavy-bottomed pot, combine sugar, unsweetened cocoa powder, and salt. With spoon, blend well, pressing out as many lumps as possible. Gradually stir in milk; cocoa will probably float to top and there will be undissolved lumps of it — OK. Place over low heat. Stir frequently, scraping bottom and sides of pot with rubber spatula occasionally, until milk is very hot. Remove from heat.
Stirring chocolate-yolk mixture constantly, very gradually add hot milk mixture. Do not beat chocolate-yolk mixture, as you don't want a lot of air in the custard. When all of hot milk mixture has been added, scrape bowl bottom and sides with rubber spatula and stir again briefly. Strain custard through a fine strainer into a liquid measure or small pitcher of at least 2-1/2 cup capacity.
Divide strained custard evenly among custard cups. Let stand 2 minutes; if any foam appears on top of custard, gently spoon it off. Cover custard cups with foil covers.
Place baking pan on oven rack; add enough very hot water to form a thin layer on pan bottom. Gently and carefully place covered custard cups into pan so that they do not touch each other or the sides of the pan. Carefully add enough additional hot water so that it is 1 inch deep in the baking pan (it's helpful to measure the water; if there is too much, baking may be slowed). Bake for 45 minutes.
Using good potholders, remove baking pan, with covered custard cups still in it, to stovetop or cooling rack. Carefully remove custard cups from hot water to cooling rack (an easy way to do this is to use a slotted, broad-bladed, metal spatula). Remove foil covers from custard cups. Top of custards should look quite dark; centers of custards will still be a bit quivery if cups are tapped.
Allow custards to cool briefly at room temperature, then chill at least 4 hours before serving, covering tightly when cold. Store in refrigerator for up to 3 days. Do not freeze. Serve with lightly sweetened whipped cream, chocolate shavings, and fresh raspberries or strawberries.
HOT TAMALE MEATBALLS
~Submitted by Treva, NC
4 c. tomato juice, divided
3/4 c. cornmeal
2 Tbsp. ground cumin, divided
2 Tbsp. chili powder, divided
3/4 t. salt, divided
2 garlic cloves, minced
1/4 to 1/2 t. cayenne pepper
1/2 lb. ground beef
/2 lb. bulk pork sausage
In a bowl, combine 1/3 cup of the tomato juice, cornmeal, 1 Tbsp. of the cumin, 1 Tbsp. of the chili powder, 1/4 t. of the salt, garlic and cayenne. Add the beef and sausage; mix well.
Shape into 1 1/4-inch balls.
In a Dutch oven, combine the remaining tomato juice, cumin, chili powder and salt; bring to a boil. Add meatballs; cover and simmer for 45 minutes or until meat is no longer pink.
Makes 8 - 10 servings.
OYSTER OMELETTE
~Submitted by Johnny, LA
For the filling:
3 Slices Bacon, chopped and rendered
3 Tbsp Unsalted Butter
6 Oysters, shucked
2 Tbsp Green Onions
1 tsp Garlic
1 pinch of Cayenne
Drain off the fat from the rendered bacon. Add to 2 tsp of the fat to hot a 10? skillet then add 1 Tbsp of the butter. When the butter is incorporated, add the Oysters, garlic, and green onions, saute until the edges of the Oysters curl, 1-2 minutes. Remove from the heat and incorporate the remaining 2 Tbsp butter by shaking the pan. Season with a touch of Kosher salt & a pinch of Cayenne then set aside.
For the Omelette:
1 Tbsp Clarified Butter or Olive Oil
3 Extra Large Eggs
2 tsp Half & Half
Kosher Salt
2 tsp Unsalted Butter
Combine the eggs, half & half, and a healthy pinch of Kosher salt, whisk together.
Heat a 10" skillet over medium heat, add the clarified butter, when very hot, add the egg mixture. Cook without stirring, but gently moving the omelette aside to allow the uncooked egg to run off. When still wet, flip, then immediately turn out onto a cutting board. Put the filling in the center, then fold the two sides over, plate up. I like to put some of my filling on top of the omelette as well, in addition to the butter sauce from the pan.
CHERRY TIRAMISU
~Submitted by Mary S., Nashville, TN
1 cup Ricotta cheese
1 cup confectioners' sugar
1/4 cup sour cream
1/4 cup coffee liqueur
1 1/2 cups shortbread cookie crumbs (about 30 2-inch cookies)
1 21-ounce can cherry filling and topping Grated chocolate for garnish (optional) Fresh mint leaves for garnish (optional)
Combine Ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside.
In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed.
Remove 6 cherries from cherry filling; reserve for garnish.
To assemble dessert, spoon 2 tablespoons Ricotta cheese mixture into each of six (8-ounce) parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat Ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining Ricotta cheese mixture.
Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before serving.
CRAB SALAD
~Submitted by Leasa, IA
This isn't really a salad, it's a casserole. This is a recipe that was served to me by a lady in Chicago. Her name was Marie Wagoner, a wonderful lady, who served this for lunch.
1 - 7 oz can crab meat, drained and picked over
2 small cans tiny shrimp, drained
1 C finely chpd celery
1 med onion, diced
2 C cooked shell macaroni
1 C Hellman's mayo (no substitutions)
Toss all ingredients together gently. Place in a buttered casserole dish. Sprinkle top with bread crumbs (canister is fine). Dot with butter. Bake at 325° for 30-40 mins.
This is wonderful for a light lunch, served with a salad and breadsticks...yum!
CARAMEL HEAVENLIES
~Submitted by Treva, NC
16 graham crackers
2 cups miniature marshmallows
3/4 cup butter
1 teaspoon vanilla extract
3/4 cup brown sugar
2 cups sliced almonds
2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with aluminum foil.
Arrange graham crackers to cover the bottom of the prepared pan. In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally until smooth. Remove from the heat and stir in the vanilla. Sprinkle the marshmallows over the graham cracker crust. Pour the butter mixture evenly over the graham crackers and marshmallows. Sprinkle the coconut and almonds evenly over the marshmallows.
Bake for 14 minutes in the preheated oven, until coconut and almonds are toasted. Allow the bars to cool completely before cutting into triangles. Store at room temperature in an airtight container.
SWEET & SOUR PINEAPPLE CHICKEN
~Submitted by Larry Holmes, Toronto, Canada
1 pound boneless skinless chicken thighs or breasts
2 cloves garlic, minced
1 teaspoon ground ginger
1/4 teaspoon salt
1 tablespoons butter
1 can (14 ounces) pineapple chunks, drained, reserving ½ cup juice
1 tablespoons packed brown sugar
1/4 cup soy sauce
2 tablespoons cornstarch
1 1/2 cups milk
2 tablespoon rice vinegar or white vinegar
sliced green onions, optional
Cut chicken into 1 1/2-inch chunks, trimming off any fat. In a bowl, combine chicken with garlic, ginger and salt. In a large nonstick skillet, melt butter over medium-high heat; born chicken in 2 batches. Return chicken with any juices to skillet and add drained pineapple, brown sugar and soy sauce. Bring to a boil; reduce heat to low, cover and simmer for 5 minutes or until chicken is just slightly pink inside.
Increase heat to medium. Whisk cornstarch into milk and gradually stir into skillet. Cook, stirring, for about 3 minutes or until chicken is no longer pink inside and sauce is thick and glossy. Stir in reserved pineapple juice and vinegar; cook stirring for 2 minutes or until bubbling. Serve sprinkled with green onions,
if using.
Makes 4 servings.
PULL-APART BACON BREAD
~Submitted by Hal, OH
1 package (1 pound) hickory smoked bacon
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1 teaspoon vegetable oil
3 tubes (7 1/2 ounces each) or 2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded Cheddar cheese
1/4 cup margarine or butter, melted and cooled slightly
Cook bacon until crisp. Drain; crumble and set aside. In skillet, cook and stir green pepper and onion in oil over medium high heat until vegetables are tender; set aside. Cut biscuits into fourths and place in large mixing bowl. Add vegetables, bacon, margarine and cheese; toss until thoroughly mixed. Place in 10 inch tube pan coated with cooking spray. Bake in a 350° oven for 30 minutes. Immediately invert onto large serving plate. Serve warm.
Makes 10 to 12 servings
QUICK TORTELLINI SUPPER
~Submitted by Luanne, FL
I like quick suppers and I also like tortellini. I do this with things I have handy so it is different almost every time I make it. A salad goes just great with it. I like the Da Vinci brand in the blue bag on the shelf. You may add, ham.
broccoli, roasted red pepper or whatever.
1 (9-ounce) package cheese-filled tortellini*
1 or 2 tablespoon butter
1 clove garlic finely chopped
1 cup sliced fresh mushrooms
1/2 box (10-ounce) package frozen peas, thawed
Grated cheese for the top, your choice
Cook tortellini according to package directions. Drain. Set aside.
Meanwhile, melt butter in 12-inch skillet until sizzling, add garlic and mushrooms.
Cook over medium heat, stirring occasionally, until tender (3 to 5 minutes). Stir in tortellini and peas; continue cooking until heated through (3 to 5 minutes).
Sprinkle with additional cheese, if desired.
LAMB LOIN CHOPS WITH MINT SAUCE
~Submitted by Treva, NC
A touch of mint really picks up the flavor of lamb, but have you avoided making a mint sauce because it takes too much time? Try this one -- it uses dried instead of fresh mint, and it's ready in seconds.
1 tablespoon dried mint
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 & 1/2 pounds lamb loin chops
Mint Sauce:
1 tablespoon olive oil
1/4 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon dried mint
1/4 cup fat-free canned chicken broth
For lamb: In a large zipper-lock bag, combine the mint, cumin, garlic powder, cinnamon, salt and pepper. Add the lamb chops, and shake the bag. Refrigerate until ready to cook.
Heat a large nonstick skillet coated with nonstick cooking spray over medium-high heat. Place the lamb chops in the skillet, and cook until crusty and browned, about 5 minutes on each side. Serve with the Mint Sauce.
For sauce: In a microwave-safe dish or in a small pot on the stove, heat the oil, garlic, lemon juice, mint and chicken broth until bubbly hot.
Servings: 4
Source: Holly Clegg's Trim and Terrific Cookbook
BRUSCHETTA AL POMODORO
(rated 5* at AllRecipes)
~Submitted by Beverley, Montreal, Canada
"A great summer appetizer featuring fresh tomato salsa on toasted Italian bread." (This sounds sooooo fresh-tasting!! Think I'll drizzle a little more EVOO over it.. and DEFINITELY use a bit more fresh basil. ~Bev)
Original recipe yield: 12 servings
INGREDIENTS
8 seeded, chopped roma (plum) tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic + 1 clove cut in half to rub on the bread before toasting
1 pinch dried oregano
1 dash crushed red pepper
1 pinch salt
1 pinch ground black pepper
1 tablespoon olive oil
1 (1 pound) loaf French or Italian-style bread
DIRECTIONS
Preheat the broiler.
In a mixing bowl, combine the tomatoes, basil, minced garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10 minutes
(refrigerating for a few hours, or overnight, will blend the flavours much better).
Slice the bread. On a baking sheet, arrange the slices in a single layer. Brown both sides of the bread slightly in the oven. Remove the slices from the oven and rub the cut side with fresh garlic. Spread the tomato mixture on the slices, cut and serve. (Can broil 2 to 3 minutes, or until the mixture is hot but not cooked.)
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CHICKEN AND ASPARAGUS SALAD WITH LEMON DILL VINAIGRETTE
~Submitted by Mary S., Nashville, TN
Yield: 4 to 6 servings
INGREDIENTS
- 12 baby red potatoes (or 4 small white)
- 8 ounces boneless skinless chicken breasts, cubed
- 1/4 cup water
- 1/4 cup white wine
- 8 ounces asparagus, trimmed and cut into small pieces
- 2 small heads Boston lettuce, torn into pieces
Lemon Dill Vinaigrette Ingredients:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 large green onion, minced
- 3/4 teaspoon garlic
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dillweed)
- 3 tablespoons olive oil
DIRECTIONS
In saucepan of boiling water, cook potatoes until just tender. Peel and cut into cubes. Place in salad bowl and set aside.
In saucepan, bring chicken, water and wine to boil; reduce heat, cover and simmer for approximately 2 minutes or until chicken is no longer pink. Drain and add to potatoes in bowl.
Steam or microwave asparagus until just tender-crisp; drain and add to bowl. Add lettuce.
For Lemon Dill Vinaigrette: In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill; whisk in oil until combined. Pour over chicken mixture; toss to coat well.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 186, Carbohydrate: 19 g, Fiber: 2 g, Fat: 8 g, Protein: 10 g, Sodium: 24 mg, Cholesterol: 18 mg
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
MOCHA CAPPUCCINO PUDDING CAKE
~Submitted by Maggie, TX
Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.
Prep Time:10 min
Start to Finish:55 min
Makes:12 servings
1 1/4 cups Gold Medal® all-purpose flour
1 3/4 cups sugar
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter, melted, or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee (dry)
1 1/2 cups very warm fat-free (skim) milk (120°F to 130°F)
1. Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
2. Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
3. Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.
Nutrition Information:
1 Serving: Calories 220 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 31g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6%
Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1/2 Fat
Carbohydrate Choices: 3
MEXICAN BEEF STIR-FRY
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1-1/2 pound lean sirloin steak, cut into 3-inch strips, trimmed of all fat
- 3 garlic cloves, minced
- 1 medium onion, minced
- 1 small red pepper, cut into thin strips
- 2 teaspoons chili powder
- 2 tablespoons lime juice
- 1 teaspoon cumin
DIRECTIONS
In a wok over medium-high heat, heat the oil. Add the beef and saute until the beef loses its pinkness. Drain any accumulated fat. Remove the beef from the wok.
Add the garlic and onions and saute for 5 minutes. Add the red pepper and saute for 5 more minutes.
Add the chili powder and lime juice to coat the vegetables. Add the beef back to the skillet and add the cumin. Heat 1 more minute.
Nutritional Information Per Serving (3-4 ounces): Calories: 180, Fat: 7 g, Cholesterol: 65 mg, Sodium: 58 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: "200 Healthy Recipes in 30 Minutes or Less!"
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CHOCOLATE CRUNCH CANDY
~Submitted by Marilyn, Canton, OH
1 cup nonfat dry milk powder
1/2 cup cocoa
2 Tbsp. liquid fructose
3 Tbsp. water
1 1/2 cup chow mein noodles
Combine milk powder and cocoa in food processor or blender, blending to a fine powder.
Stir in fructose and water and beat until smooth and creamy.
Slightly crush the chow mein noodles and fold them into chocolate mixture.
Drop by teaspoonfuls onto waxed paper. Cool at room temperature.
Yield: 30 pieces
Calories 1 piece: 11
Exchange 1 piece: 1/5 bread
LOW-FAT BUFFALO WINGS
~Submitted by Mary S., Nashville, TN
Yield: 4 servings; 2 ounces each
INGREDIENTS
- 1-1/2 tablespoons hot sauce
- Pinch cayenne
- 1/4 teaspoon paprika
- 1/2 pound chicken tenders
Dressing:
- 1/2 cup reduced-fat blue cheese dressing
- 1/4 cup low-fat mayonnaise
- 3 tablespoons crumbled blue cheese
- Celery Sticks
DIRECTIONS
Preheat the oven to 375 degrees F. In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving (2 ounces chicken):
Calories: 192, Fat: 12 g, Cholesterol: 42 mg, Sodium: 572 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 14 g
Diabetic Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
Source: "The Diabetes Food and Nutrition Bible"
SUGAR-FREE IMPOSSIBLE CHEESECAKE
~Submitted by Maggie, TX
Ingredients
3/4 C. milk
2 tsp. vanilla
1 C. Splenda
1/2 C. Bisquick
2 eggs
2 8 oz. pkg. cream cheese, cut into about 1/2" cubes and softened
Topping:
1 C. sour cream
2 Tbs. Splenda
2 tsp. vanilla
Directions
Preheat oven to 350 degrees. Grease pie plate. Put milk, vanilla, eggs, Splenda and
Bisquick in blender and blend for 15 seconds. Add cream cheese, blend on high for additional 2 minutes. Pour into pie plate and bake until center is firm 40 to 45 minutes. Mix topping and keep cool. Let cheesecake cool and spread topping. Refrigerate.
HOT ARTICHOKE DIP
~Submitted by Mary S., Nashville, TN
Yield: 16 servings; 2 tablespoons each
INGREDIENTS
- 2 (15 ounce) cans artichoke hearts, drained,
reserve 2 tablespoons liquid
- 2 tablespoons lemon juice
- 1/3 cup fat-free mayonnaise
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese
- 1 cup fine dry bread crumbs
- 1 teaspoon hot pepper sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F. In a food processor or blender, blend together the artichoke hearts, lemon juice, mayonnaise, olive oil, and Parmesan cheese. Blend for 1 minute until smooth.
By hand fold in the remaining ingredients. Pour into a small non-stick casserole dish.
Bake for 20-25 minutes until puffed and browned. Serve with crackers or French bread.
Nutritional Information Per Serving (2 tablespoons):
Calories: 62, Fat: 3 g, Cholesterol: 2 mg, Sodium: 214 mg, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate, 1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
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SCALLOPS IN WINE SAUCE
~Submitted by Larry Holmes, Toronto, Canada
1 cup white wine
1 bay leaf
peppercorns to taste
1 pound scallops
2 tablespoons each butter and flour
1/2 cup shredded Gruyere or Cheddar cheese
1 1/2 cups whipping cream
2 egg yolks, beaten
lemon pepper to taste
1/2 cup buttered bread crumbs
In a saucepan over medium heat, heat wine with bay leaf and peppercorns. Poach scallops until the begin to turn opaque. Do not overcook. Transfer scallops to warm bowl. Reduce wine stock to 1/2 cup.
Meanwhile, in a separate saucepan, melt butter over medium heat. Add flour and stir for 2 minutes. Add cheese and cream; stir for 2 to3 minutes. Beat a couple of spoonfuls of sauce into beaten egg yolks. Stir into cream sauce. Add reduced stock, scallops and lemon pepper. Heat gently, stirring frequently. Do not boil.
Pour into 4-cup casserole and top with buttered bread crumbs. Put until broiler until top is lightly browned.
HERB CHEESE TOPPED TENDERLOIN STEAKS
~Submitted by Maggie, TX
Ingredients:
2 beef tenderloin steaks, cut 1 inch thick
2 tablespoons cream cheese, softened
4 teaspoons crumbled blue cheese
4 teaspoons plain lowfat yogurt
2 teaspoons minced onions
dash white pepper
1 large garlic clove, halved
1/2 teaspoon salt, divided
2 teaspoons chopped parsley
Preparations:
Combine cream cheese, blue cheese, yogurt, onion and pepper; reserve. Rub each side of beef steaks with garlic. Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 5 to 6 minutes. Season with salt. Turn and broil 3 to 4 minutes. Season with remaining salt. Top each steak with an equal amount of reserved cheese mixture. Broil an additional 1 to 2 minutes. Garnish with parsley.
Serves 2.
SHRIMP MILANO FROM MILANO'S RESTAURANT
~Submitted by Mary S., Nashville, TN
Servings: 2
Milano sauce:
4 tablespoons heavy cream
1/2 lb butter, cut in chunks then softened to - room temp for 1 hour
before preparing
1 lemon, juiced
1 teaspoon fresh garlic -- diced
1 teaspoon parsley -- diced
Shrimp:
12 jumbo shrimp (16 - 20 count per lb) -- peeled, deveined
1 cup milk
2 cups flour
Salt & freshly ground black pepper -- to taste
1/4 lb butter
Sauce: Heat cream in saucepan over med. high heat, bring to a simmer and cook till reduced to 2 T, 1/2 of its original volume. Reduce heat to
med. low, then add 1/4 of the softened butter and whisk in quickly. When butter has melted, repeat 3 more times till all the butter is incorporated. Add lemon juice, garlic and parsley. Hold over a double boiler till ready to serve.
Shrimp: Combine shrimp and milk in a large bowl, let soak for 1/2 hour. Season with salt and pepper. Dredge shrimp in flour, patting firmly to ensure a heavy coating. Heat butter in a skillet till very hot, add shrimp and saute, stirring frequently till cooked through. Season with more salt if desired. Transfer shrimp to warm plates, then ladle sauce over top. Serve immediately.
TARRAGON CHICKEN
~Submitted by Maggie, TX
Ingredients:
2 skinless boneless chicken breasts
1 1/3 tablespoons butter, divided
1 teaspoon olive oil
2 teaspoons shallots, finely chopped
1/3 teaspoon garlic, minced
1/4 cup beef stock, or veal stock
1/4 cup chicken stock
2 2/3 tablespoons dry white wine
1 teaspoon fresh tarragon, chopped or 1 tbsp. of fresh parsley chopped
1/16 teaspoon pepper
salt, to taste
Preparations:
Trim chicken breasts; pound between two sheets of wax paper to 1/3-inch thick. Heat 1 tablespoon of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown. Remove from pan, and keep warm. Pour grease out of the pan, and add the remaining butter. Add shallots and garlic and saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately.
Makes 2 servings.
DATE NIGHT TROUT AMANDINE
~Submitted by Mary S., Nashville, TN
Start to finish: 15 minutes
2 tablespoons sliced almonds
3 tablespoons butter, divided use
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 boneless, skinless trout fillets (about 6 ounces each) or other thin white fish fillets such as tilapia
1/4 cup fresh parsley leaves
1/4 cup white wine (see Cook's note)
1 tablespoon plus 1 teaspoon lemon juice
Toast the almonds in a toaster oven until lightly browned, about 4 to 5 minutes. Remove the almonds from the toaster oven and set aside until the fish is done. Meanwhile, begin heating 1 tablespoon of the butter and the vegetable oil over medium heat in a 12-inch nonstick skillet. Combine the flour, salt and pepper in a large zipper-top plastic bag. Shake to mix well. Add the fillets to the bag, close the bag and shake to coat with flour. Shake off the excess flour into the bag. Add the fillets to the skillet. Cook the fillets until they are golden brown on one side, 4 to 5 minutes. While the fish cooks, snip the parsley leaves with kitchen scissors until finely chopped and place in a cup. Set aside. Turn the fish and cook until the fillets are brown on the second side, about 4 minutes more. They should be opaque throughout and flake easily with a fork. Remove each fillet to a serving plate. Add the wine to the skillet, scraping the bottom to remove any brown bits. Add the lemon juice. Add the remaining 2 tablespoons butter to the skillet, cut it into 2 pieces and swirl the butter in the skillet just until it melts. Remove the skillet from the heat. To serve, drizzle the butter mixture evenly over the fillets. Scatter 1 tablespoon toasted almonds and some parsley (to preference) over each fillet. Serve at once.
Serves 2.
Cook's note: The type of white wine doesn't matter so much as choosing a bottle you'd like to drink along with your special dinner. Since only a little goes into the fish, you've got plenty left to serve with the completed meal.
TRIFLE FOR TWO
~Submitted by Maggie, TX
Ingredients
1 package (3 oz.) cream cheese, softened
4 tsp. instant cappuccino powder or other flavored sweetened instant coffee powder
2 tsp. sugar
1 C. whipped topping
2 slices pound cake or cake of your choice, cut into cubes
1/4 C. semisweet chocolate chips
Additional whipped topping and chocolate chips, optional
Directions
In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired.
Yield: 2 servings.
EGGPLANT PARMESAN FOR TWO
~Submitted by Maggie, TX
Look, Ma! No cottage cheese! Prepare this recipe and you'll have dinner for two tonight, and a pan in the freezer for a future private dinner! Or double this recipe for two meals for a family of four.
Serving: 2 (plus one pan for another meal)
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 75 minutes
9 ounces uncooked lasagna noodles
fresh basil
about 3/4 pound medium eggplant
olive oil cooking spray
2 tsp. dried basil
2 tbsp. low sodium Parmesan cheese, grated
1 26 oz jar Marinara sauce
1/2 tsp. Italian seasoning
1 15 oz container light ricotta cheese
8 ounces low sodium Mozzarella cheese, shredded
1. Cook lasagna pieces according to package directions. Meanwhile, preheat broiler.
2. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned.
3. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F.
4. Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans.
5. Drain lasagna; rinse with cold water. Cut lasagna pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce.
6. Repeat layering in each pan with 3 more lasagna pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagna pieces and remaining sauce. Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagna 40 minutes or until hot.
7. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil or parsley, if desired.
Note: To reheat frozen lasagna, thaw in refrigerator over night or at least 8 hours. Bake as directed.
Based on individual serving.
Calories: 550
Total Fat: 17 g
Carbohydrates: 55 g
Protein: 38 g
Source: I Love Pasta
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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BROILED RIB-EYE STEAKS WITH GORGONZOLA BUTTER
For the Gorgonzola Butter:
8 tablespoons (1 stick) unsalted butter, softened
1/2 pound Gorgonzola dolce, at room temperature
Coarse salt and coarsely ground black pepper
For the Steaks:
2 teaspoons herbes de Provence
2 (1-pound) boneless rib-eye steaks
Coarsely ground black pepper
Coarse salt
Chopped fresh flat-leaf parsley, for garnish
For the Gorgonzola Butter:
Beat the butter in a small bowl with a wooden spoon until it`s smooth. Add the Gorgonzola and stir to combine, but leave some lumps of cheese. Season with salt and pepper.
Scrape the butter out onto a sheet of wax paper or aluminum foil and use a spatula to form it into a rough log 5 or 6 inches long. Wrap the paper around the butter, using the paper to shape the butter into a uniform log as you roll. Twist the ends closed and refrigerate until firm and well chilled, at least 2 hours.
For the Steaks:
Crumble the herbes de Provence and rub into both sides of the meat. Season the steaks generously with pepper. Leave them on the counter for 30 minutes to 1 hour.
Heat the broiler, with the broiler pan about 5 inches from the heat source.
Broil the steaks, turning them once and salting them when you turn them, to your desired doneness. Broiling steaks that are 1 inch thick for 5 minutes per side should result in meat that is medium-rare.
Top the steaks with a few pats of the Gorgonzola butter and let them rest on a cutting board for at least 5 minutes.
To Serve:
Slice the steaks and arrange the slices on a platter. Garnish with more slivers of Gorgonzola butter and a shower of parsley.
Serves 4
Source: Tasty: Get Great Food on the Table Every Day by Roy Finamore
RICOTTA-MASCARPONE MOUSSE WITH BALSAMIC STRAWBERRIES
This one is especially for a real sweetheart, Larry in
Toronto. Thanks for the wonderful Valentine's Day gift!
1 cup heavy cream
1 pound whole milk ricotta cheese
8 ounces mascarpone cheese
3/4 cup granulated sugar
Grated zest of one lemon
2 pounds strawberries, hulled and cut into quarters
1/4 cup balsamic vinegar, or to taste
In a medium bowl, beat the cream until soft peaks form.
In a large bowl combine the ricotta, mascarpone, 1/2 cup of the sugar, and lemon zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.
Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate for a couple of hours.
Put strawberries in another bowl. Half an hour before serving gently mix in the remaining sugar and balsamic vinegar. Make sure you don't let the strawberries sit in the balsamic vinegar much longer than 30 minutes before serving or the acidity of the vinegar will cook the strawberries.
When you are ready to serve, fill glass bowls halfway with the strawberries and their juices. Spoon on the ricotta-mascarpone mousse or use a pastry bag to pipe the mousse.
Serves 8.
Source: iVillage
CRAB PUFF SAVANNAH
This one is for sweethearts Mavis and Charlie in Mobile,
AL. Maybe you could prepare these sometime when the kids drop by? PS: I believe any greens could replace spinach.
Ingredients
1 tablespoon butter
1 cup red bell peppers, chopped
1/2 cup onions, chopped
1/4 cup mushrooms, sliced
Salt and pepper to taste
2 pounds fresh spinach
1 cup ricotta cheese
1 tablespoon chopped parsley
1 pound crabmeat, picked clean of shells (or canned)
5 eggs
1 cup Swiss cheese, grated
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted
In small skillet, melt 1 tablespoon butter, add red peppers, onions and
mushrooms. Sauté until tender. Season with salt and pepper. Place in large bowl and chill. Clean spinach and remove stems. Blanch in boiling salted water for 2 minutes. Remove and plunge into cold water. Remove and squeeze out excess moisture. Chop spinach. Mix spinach with ricotta cheese and parsley; season with salt and pepper. Set aside. Gently mix crabmeat into chilled vegetable mixture. In small bowl, beat eggs and mix with Swiss cheese. Gently fold into crab mixture. Butter a 9"x 13"x 2" pan. Overlap 10 fillo sheets in the pan, buttering the sheets as you overlap. Spread half of crab mixture over the fillo. Top with 10 more additional sheets, buttering as you overlap. Spread the spinach mixture over it. Layer with another 10 fillo sheets, buttering the sheets and spread with remaining crab mixture. Top with the last 10 sheets of buttered fillo. Score in diamond shape. Bake in preheated 350ºF oven for 50 to 60
Yield: 8 to 12 servings
Source: Athens Fillo
MARIE CALLENDAR'S CAKE-LIKE CORN BREAD
9 Ounces Corn Muffin Mix
9 Ounces Yellow Cake Mix
Prepare corn muffin mix just as box directs. Set aside. In another bowl prepare yellow cake mix per box directions. Pour prepared cake mix into prepared corn muffin mix and stir well. Turn batter into greased 9x12x2 pan. Bake at 350~ for 30 to 35 minutes or till toothpick comes out clean. Serve warm with Honey Butter (recipe follows).
MARIE CALLENDAR'S HONEY BUTTER
1/4 Pound Butter
1/2 Cup Honey (I use only OhioHoney.com from our very own Lucy Wellhausen)
6 Bacon Slices Crisply Cooked And Crumbled
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till thoroughly combined and smooth . Keep refrigerated in covered container to serve within a week.
OLIVE GARDEN'S TUSCAN GARLIC CHICKEN
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cup Parmesan cheese, grated
Procedures
Pre-heat oven to 350ºF.
MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
MALIBLEU SALAD
I must admit, I was thinking of Jim D. in eastern WA State when I saw this one to post. As "bleu" as my eyes, ha-ha. It may bring back fond memories of life in California for you, too.
Malibleu Dressing:
1/4 cup Steens Cane Syrup
1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
2 tsp. minced garlic
1/4 tsp. black pepper
Combine all ingredients in a blender and mix well.
Malibleu Salad:
2 cups baby lettuce mix
1/4 cup toasted walnuts
1/8 cup raisins
1/8 cup sesame seeds
1/8 cup sun dried tomatoes
1/2 Granny Smith apple
1/4 cup Malibleu dressing
1/4 cup bleu cheese
Combine all of the ingredients except the bleu cheese in a mixing bowl. Mound the salad on a plate. Sprinkle the salad with bleu cheese crumbles.
Source: Semolina International Restaurant
GRILLED HONEY-GLAZED CLUB SIRLOIN STEAK
I found this recipe a few years ago and it is very good. I use a cheaper cut of meat, season them, and allow to sit to reach room temperature before grilling.
Makes 4 servings
4 Club Sirloin steaks, cut 1-inch thick
1 tsp. salt
1/2 tsp. cracked pepper
1/2 cup pure honey (I use only OhioHoney.com from our very own Lucy Wellhausen)
3 tbsp. coarse-grain Dijon mustard
2 tsp. cider vinegar
1/4 tsp. pepper
Pre-heat grill to medium heat. In a glass mixing bowl, combine and stir in the honey, mustard, vinegar and pepper. Set aside. Mix salt and cracked pepper and press into both sides of Club Sirloin steaks. Place Club Sirloin steaks on grid over heat. Cook covered 5-7 minutes per side.
Note: It's best to turn steaks with tongs to retain juiciness. During last 5 minutes of grilling, brush glaze over top and sides of Club Sirloin steaks. Remove Club Sirloin steaks when an internal temperature has reached 140F for medium-rare or 145ºF for medium doneness.
COUSCOUS PRIMAVERA
1/2 tablespoon extra virgin olive oil
1 garlic clove, pressed or minced
1 1/2 cups chopped onion
2 cups sliced mushrooms
2 cups grated carrots
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano, crushed
1 cup diced plum tomatoes
3 cups fat free or lowfat milk
1 cup couscous
1 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil leaves (optional garnish)
Combine olive oil and garlic in a large saucepan and cook over medium heat until the garlic starts to sizzle.
Add onion, mushrooms, carrots, salt, pepper and oregano and continue to cook, stirring frequently, until onion is soft and translucent.
Add tomatoes and milk and bring to a boil. Stir in couscous. Remove from heat and cover tightly. Allow to stand for 5 minutes.
Uncover and stir in the Parmesan cheese. Top each serving with a tablespoon of chopped basil, if desired. Serve immediately.
Makes 4 servings
STEAK BORDELAISE
4 boneless steaks, cut about 3/4 inch thick
Salt and ground black pepper
1 tablespoon vegetable oil
1/2 cup (1 stick) cold butter, cut into cubes, divided
1 1/2 cups fruity red wine (such as a Bordeaux blend containing plenty of fruity Merlot)
4 shallots, finely chopped
Shortly before serving, season steaks with salt and pepper to taste.
Heat oil and 1 tablespoon butter in a large heavy frying pan. Add steaks; fry over high heat until browned, 1 to 2 minutes. Turn and brown the other side, 1 to 2 minutes longer for rare steak, 2 to 3 minutes for pink meat. When pressed with your fingertip, steaks should be firm around the edge and still soft in the center. Set them aside, cover and keep warm.
For sauce, add wine to the pan and boil until reduced to about 2 tablespoons of glaze, stirring to dissolve pan juices, 2 to 3 minutes. Whisk in the remaining cold butter, a few pieces at a time, taking the pan on and off the heat so that butter softens and thickens the sauce without becoming oily. Taste and adjust seasoning.
Set steaks on 4 warm plates. Spoon sauce over steaks; scatter chopped shallots thickly on top. Serve at once.
Servings: 4
Source: Cookbook author Ann Willan (writes great French cooking books)
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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