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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Happy Valentine's Day! It turned chilly overnight and it is perfect weather for snuggling. What better day than one set aside for lovers.
Valentine's Day has always been a favorite day of mine. I know it stems from special childhood memories. Each year, I've tried to make memories for my children, and as they are growing up so quickly, there may never be enough time for all that I'd like to do with them. I guess that's why God made grandchildren, huh?
Don't forget to send in your recipes for our current theme of Penny-Pincher
Recipes. A few have come in but I am still waiting for yours. Visit the Monthly Theme section and read more about it and how to make sure yours are suitable for posting. Make sure to use the special email link there so I can keep things organized. Lord knows, I need all the help I can get!
I am tickled pink with all that's been sent in for sharing in today's issue. I know you will be delighted with what we have here. You can thank the following for their help:
Luanne, FL
Lisa H., Belmont, NC
Johnny, LA
Jean, Syracuse, NY
Kat, Spain
Bill Anatooskin, Burnaby, BC, Canada
Treva, Eastern TN
Brenda, AL
Larry Holmes, Ontario, Canada
Beverley, Montreal, Canada
Leasa, IA
Have a wonderful day. I hope you can spend it with your sweetheart. If you don't
have one this year, go find one! I've discovered being alone on Valentine's Day is not so bad. Just make someone else's day more special and
love will follow. That's what true love is all about. We'll see you here again on Sunday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
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Ramblings
WORDS OF WISDOM
Shared by Luanne, FL
The best kind of friend is the kind you can sit on a porch and swing with, never say a word, and then walk away feeling like it was the best conversation you've ever had.
It's true that we don't know what we've got until we lose it, but it's also true that we don't know what we've been missing until it arrives.
Giving someone all your love is never an assurance that they'll love you back! Don't expect love in return; just wait for it to grow in their heart but if it doesn't, be content it grew in yours. It takes only a minute to get a crush on someone, an hour to like someone, and a day to love someone, but it takes a lifetime to forget someone.
Don't go for looks; they can deceive. Don't go for wealth; even that fades away. Go for someone who makes you smile because it takes only a smile to make a dark day seem bright. Find the one that makes your heart smile.
May you have enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, enough hope to make you happy.
Always put yourself in others' shoes. If you feel that it hurts you, it probably hurts the other person, too.
The happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their way.
Happiness lies for those who cry, those who hurt, those who have searched, and those who have tried, for only they can appreciate the importance of people who have touched their lives.
When you were born, you were crying and everyone around you was smiling. Live your life so that when you die, you're the one who is smiling and everyone around you is crying.
Please send this message to those people who mean something to you, to those who have touched your life in one way or another, to those who make you smile when you really need it, to those that make you see the brighter side of things when you are really down, to those who you want to let them know that you appreciate their friendship. And if you don't, don't worry, nothing bad will happen to you, you will just miss out on the opportunity to brighten someone's day with this message...
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The festival of love used to be celebrated on February 15th, not 14th
Shared by Lisa H., Belmont, NC
Valentine's Day originates from the ancient Roman fertility festival of Lupercalia, which was celebrated on 15 February in honour of the gods Lupercus and Faunus, as well as the legendary founders of Rome, Romulus and Remus. During the festival, young men would draw the names of women from a box, and each couple would be paired until next year's celebration. Often they would fall in love and marry.
At around 270AD Rome was facing battles and civil uprising. The men were not keen to join the army. Emperor Claudius II believed that the men did not want to leave their loved ones and summarily cancelled all marriages and engagements. Two priests, Valentine and Marius, disobeyed the decree and secretly performed marriage ceremonies. Valentine was caught on 14 February and dragged to jail. Later in the day he was clubbed to death and beheaded. It is said that, before his execution, Valentine himself had fallen in love with the jailer's daughter. He signed his final note to her, "From your Valentine."
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Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for
Penny Pincher Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Penny Pincher Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Penny Pincher Recipes. We will collect them the remainder of this month and post them on the first Sunday of March. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
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This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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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
2nd Troy S. in Dayton, Ohio
3rd Emily in Coconut Creek, Florida
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
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18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
21st Cheri W. in Ocala, Florida
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23rd Jim H. in Calgary, Alberta, Canada
23rd Dee in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered.
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NEW YORK
NEW YORK ELEGANT CLAM DIP
1/2 stick sweet butter
1 medium onion, chopped fine
1 clove garlic, minced
1 tsp chopped fresh parsley
1 tsp dried oregano, crushed
1/2 cup fine bread crumbs, plain
1 tsp. lemon juice
2 cans chopped clams with juice of 1 can
1/2 lb. mozzarella, cubed
dash Tabasco sauce or to taste
1/2 cup parmesan cheese, grated
Saute onion and garlic in butter until softened. Place in 1 1/2 qt. oven proof dish and add next 7 ingredients. Blend together well. Sprinkle parmesan cheese on top.
Bake in 350 oven for 25 minutes until top bubbles.
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Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs
Directions:
Melt butter and 2 cups chocolate chips together.
In a small bowl mix flour and baking soda together.
Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.
With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.
Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.
PECAN FRENCH-TOAST MUFFINS WITH APPLE BUTTER FILLING
16 slices cinnamon raisin bread or brioche
2 large eggs
1 cup milk
1/4 teaspoon salt
1/4 cup brown sugar
1 cup chopped pecans
8 tablespoons prepared apple butter
Confectioners' sugar
Maple syrup and cream to serve
Heat oven to 375°F. Line eight 3-inch muffin pan cups with large foil muffin cup liners.
Method
Tear bread into small bite-size pieces. In a large bowl, beat the eggs, milk, and salt until blended. Add bread pieces and toss well to moisten evenly. Sprinkle brown sugar and pecans over all and toss again lightly to distribute.
Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about 1/3 full. Spoon 1/2 tablespoon apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about 3/4 full. Spoon remaining 1/2 tablespoon apple butter on top of each and finish with remaining bread mixture, mound it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.
Bake muffins 20 minutes or until firm, golden brown and slightly springy in center. Sprinkle with confectioners' sugar and serve warm or at room temperature with maple syrup, if desired. (Note: muffin cup liners can be removed easily if muffins are cooled to room temperature.)
1 14 oz. can of sweetened condensed milk, Eagle Brand
3/4 cup smooth peanut butter
2 cups packaged biscuit mix
1 tsp. pure vanilla extract
1/3 cup granulated sugar
60 each solid milk chocolate candy pieces or macaroons
Preheat oven to 375 F.
In a large bowl, using an electric mixer, beat condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla and beat to mix well.
Shape dough into 1 inch balls.
Roll in sugar and place on ungreased baking sheets about 2" apart.
Bake in preheated 375 oven for 6 to 8 minutes or until lightly browned around the edges (DO NOT OVERBAKE).
Immediately remove from oven and press a chocolate candy piece in the center of each cookie. Let cool.
Store in a container with a tight fitting lid, separating each layer with wax paper.
HERB & SPICE MEDLEY MEATLOAF
~Submitted by Treva, Eastern TN
1 pound ground beef
3 large eggs
1 cup Italian bread crumbs
1/2 cup chopped red onion
1/6 pound crumbled pork sausage
1/2 clove garlic, crushed
2 tablespoons finely chopped rosemary
1 tablespoon sage powder
2 tablespoons ground black pepper
1 crushed bay leaf
1/4 teaspoon ground ginger
1 teaspoon paprika
3/4 cup chopped tomatoes
1/4 cup chopped fresh chives
Mix all ingredients together in a medium mixing bowl, folding until it becomes solidified. Place the loaf in a small ungreased bread loaf pan pressing it into the pan from the center out until the loaf has a level top surface. Cover with plastic wrap and place in the fridge for approximately 4 to 6 hours (this allows the flavors to fuse more congruently).
Preheat oven to 350°F (175°C). Take the loaf from the refrigerator, remove the plastic and place in the center of the oven cold. Cook for 1 hour, remove from oven and let stand for 10 minutes (or else it will burn your throat).
Makes 6 servings.
BBQ PORK CHOPS
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends, Brenda from Alabama here. This is a great BBQ pork chop recipe. Don't know where I got it as it is handwritten.
1 cup catsup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes tobacco
2 cups water
1 lemon, sliced
1 onion, sliced
Pork chops
Place pork chops in bottom of foil-lined 9x13 inch baking pan. (Be sure to use the foil or you will have a huge mess.) Put 1 slice of onion and 1 slice of lemon on top of each chop. Mix remaining ingredients and pour over
chops. Bake 30 minutes at 450° then reduce heat to 350° and bake 1 hour or until chops are done. Baste often.
CHEDDAR-BACON STUFFED POTATOES
~Submitted by Larry Holmes, Ontario, Canada
For "Cheesy" Carol in NY
4 large baking potatoes
1/2 cup Heinz Vegetable Sauce (Homestyle Cheddar & Bacon)
1/4 cup each finely chopped green onion, red pepper
1/2 teaspoon each salt and pepper
Scrub and pierce potatoes. Bake in preheated 400-degree F. oven until tender, about 1 hour. Cut warm potatoes in half and scoop out the flesh, leaving a 1/2-inch rim around the edges. Mash the scooped potato. Add vegetable sauce, green onion, red pepper and salt and pepper. Spoon mixture into potato shells. Place on a baking sheet, return to oven and bake until heated through, 15 to 20 minutes.
Tip: Stuffed potatoes can be reserved for up to 1 day in the refrigerator. Reheat in microwave or oven.
Serves 4.
CHOCOLATE-FILLED GOLDEN CUPCAKES
~Submitted by Jean, Syracuse, NY
Vanilla, or chocolate? When you can't make up your mind—have both! These golden-yellow cupcakes feature chocolate-filled centers and a crown of creamy chocolate icing. If you're a fan of hazelnut, we've added the option of scenting both the cakes and the icing with hazelnut flavor. Chocolate and hazelnut are naturals together; in Italy, the combination has its own name—"gianduia"—a 50/50 mixture of chocolate and hazelnut paste.
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups (10 1/2 ounces) granulated sugar
3 large eggs, beaten lightly
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) yogurt, regular or low-fat, plain or vanilla
2 teaspoons vanilla extract
1 teaspoon Creamy Hazelnut Flavor or hazelnut flavor, to taste, optional
Filling and Icing
12-ounce can Chocolate Schmear filling
3 cups (12 ounces) confectioners' sugar
1/2 cup heavy or whipping cream
pinch of salt
1/4 teaspoon Creamy Hazelnut Flavor or hazelnut flavor, to taste, optional
chocolate sprinkles or jimmies, optional
Preheat the oven to 350°F. Line 1 1/2 muffin tins (18 wells) with paper cups or silicone cups; spray the cups with non-stick vegetable oil spray.
Beat the butter and sugar in a large mixing bowl until they're well combined. Add the eggs one at a time, beating well after each addition. Once all the eggs have been added, beat the batter at high speed of your electric mixer for 5 minutes, till it's light-colored and fluffy. Stop once, midway, to scrape down the sides of the bowl.
Add the baking powder, baking soda, and salt, beating briefly to combine. Gently stir in the flour alternately with the yogurt. Add the vanilla and hazelnut at the end.
Scoop the batter into the prepared muffin cups, using a muffin scoop (a scant 1/4 cup) of batter for each. Dip your fingertip in water, and make a deep indentation in the center of each muffin cup of batter; twirl your finger around a bit, to widen the hole.
Scoop out about 7 tablespoons of the Chocolate Schmear, and set it aside. Drop the remainder, in 2-teaspoon-sized (3/8-ounce) balls, into the holes you've made in the cupcake batter. A teaspoon cookie scoop is the perfect tool for this job. Just drop the Schmear on top of the hole, and gently push it down a bit; it'll look like a partially submerged iceberg in the batter. Don't worry, it'll sink in as the cupcakes bake.
Bake the cupcakes for 22 minutes, until they spring back when you press lightly on their tops, and they're just barely starting to brown around the edges. Remove them from the oven, and take them out of the pan as soon as you're able, setting them on a rack to cool. While they're cooling, prepare the icing.
To make the icing: Combine the remaining Chocolate Schmear with the confectioners' sugar, cream, salt, and hazelnut flavor, beating until smooth. Frost the cooled cupcakes, and sprinkle with chocolate jimmies, if desired. Yield: 18 filled cupcakes.
1 & 1/2 cups graham cracker crumbs
1/2 cup baking cocoa, divided
1/4 cup sugar
1/2 cup butter or regular margarine, melted
1 can (14 ounces) sweetened condensed milk
1/4 cup flour
1 egg
1 tsp vanilla
1/2 tsp baking powder
3/4 cup chopped nuts
2 cups (12 oz pkg) semi-sweet chocolate chips
Preheat oven to 350 F. Stir graham cracker crumbs, 1/4 cup cocoa and sugar in a medium bowl. Blend well. Press mixture firmly onto the bottom of an ungreased 13 x 9 inch baking dish. Beat sweetened condensed milk, flour, egg, vanilla, baking powder, and remaining 1/4 cup baking cocoa in a bowl. Stir in the nuts. Spread evenly over the prepared crust. Sprinkle with the
chocolate chips. Bake for 25 minutes or until set. Cool completely in the pan on a wire rack. Cut into bars.
CORNED BEEF PATTIES
~Submitted by Johnny, LA
Ingredients:
1 cup instant mashed potato flakes
3 tablespoons dry onion
1/2 Tbl Red Pepper flakes
1/4 teaspoon black pepper
1/2 cup fresh water
12 oz can corned beef
oil or shortening for frying
In a medium bowl combine the potato flakes, dry onion, red pepper and black pepper. Add the water and scoop in the corned beef. Using clean hands, mash this mixture all together until it has the consistency of meatloaf. Divide the mixture into 4 to 6 patties. Fry in hot fat until browned and crusty on one side, then flip and brown the other side.
These are a family favorite. When you get tired of casseroles and other combination foods, these patties make a nice change of pace.
This recipe serves 3. To serve 4 or 6 starving people, double the recipe.
Serve with fruited Jell-O, buns or biscuits and mixed greens.
GERMAN CHOCOLATE PECAN PIE
~Submitted by Lisa H., Belmont, NC
2 eggs
1 cup granulated sugar
1 small can evaporated milk (4 ounce size)
2 tablespoons cocoa
3/4 cup coconut
3/4 cup chopped pecans
½ stick of margarine
½ tablespoon vanilla
1 unbaked pie shell (deep dish)
Beat eggs; add sugar, milk, cocoa, coconut, pecans, margarine and vanilla. Mix well. Pour into unbaked pie shell. Bake at 350° for 30 - 40 minutes.
A little different variation of pecan pie, for those that like coconut and chocolate, a divine pleasure. :o)
CHICKEN PIE
~Submitted by Brenda, AL
Here is a recipe from my church cookbook.
1 large chicken, cooked, deboned
1/2 stick butter
4 tablespoons flour
1 teaspoon salt
2 cans mixed vegetables
1/3 teaspoon pepper
3 cups chicken broth
4 hard boiled eggs, sliced
1 can canned biscuits or favorite pie crust
1 can cream of chicken soup
Put chicken, vegetables and eggs in casserole dish.
Sauce: Melt butter, stir in flour, salt and pepper. mix well. Stir in broth stir until thickened while cooking over low heat. Mix in soup. Pour over chicken. Top with biscuits or pie crust. Dot with butter. Bake at 350° for 30 minutes.
"These tender seared scallops with a delicate herb crust make an elegant main course."
1/2 cup all-purpose flour
2 teaspoons seasoning salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley
4 teaspoons lemon juice
1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
2. Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat 3 times until remaining scallops are cooked. Toss with parsley and lemon juice.
Per Serving
Calories: 179
ROAST BEEF TENDERLOIN WITH SPICED BLUE CHEESE SAUCE
~Submitted by Beverley, Montreal, Canada
Haven't tried this yet, but sure will... love anything with Blue Cheese! :~))
2 pound lean sirloin beef
1/3 cup Dijon mustard
1/3 cup light sour cream
1/3 cup reduced-calorie mayonnaise
1 Tbsp store-bought horseradish
1 Tbsp blue cheese, crumbled
1 Tbsp fresh lemon juice
1/2 tsp Worcestershire sauce
6 cup green snap beans, steamed
Preheat oven to 425°F.
Coat beef evenly with mustard and place in a baking pan lined with aluminum foil; roast for 35 minutes for medium doneness, or longer until desired degree of doneness.
Meanwhile, combine remaining ingredients in a medium bowl; chill until ready to serve.
Slice tenderloin into 1-inch thick slices and drizzle with blue cheese sauce.
Yields about 4 ounces of beef, 2 tablespoons of sauce and 1 cup of green beans per serving.
Source: Weight Watchers
GHIRARDELLI BROWNIES
~Submitted by Johnny, LA
Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products that was incorporated and has been in continuous operation since 1852. This recipe contains one of their products.
Ingredients:
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter, melted
3/4 cup Ghirardelli cocoa powder
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts, chopped
Preparation:
Heat oven to 350 degrees F.
Using a spoon, stir eggs with sugar and vanilla; add butter. Sift cocoa powder with flour, baking powder, salt. Stir into egg mixture; add nuts. Spread into greased 8- or 9-inch square pan. Bake at 350 degrees F for 20 to 30 minutes.
For extra chewy brownies, use 8-inch pan and less baking time. For cake-like brownies, use 9-inch pan and bake longer. Cut into squares.
PASSIONATE PRAWN CURRY
~Submitted by Jean, Syracuse, NY
Serves 3-4
This exotic curry will really awaken your taste buds and enliven a romantic dinner
Ingredients:
· 1 lb. (450g) prepared prawns
· 1 onion, skinned and sliced
· 4 cloves of garlic
· 2 red chillis
· 2 tbsps. ground coriander
· 1 tsp salt
· 2 oz. (50g) ghee or cooking oil
· 10 fl.oz. (285ml) coconut milk
· 5 fl. oz. (140ml) water
· pinch of ground cumin
· 1 inch (2.5cms) turmeric
· 1 inch (2.5cms) green ginger
· 1 tbsp. tamarind juice
Cooking Instructions:
Heat the ghee or cooking oil in a pan and add the sliced onion
Fry the onion until a golden brown then add the prawns and continue cooking until the prawns are browned
Sprinkle the salt over the prawns then add the spice ingredients and mix
Dilute half the coconut milk with the water and pour over the prawn mixture
Simmer the prawns until tender then add the remaining coconut milk and tamarind juice
Stir and serve while hot on a bed of plain boiled rice
Place 26 chocolate pieces and milk in small microwave safe bowl. Microwave at high 1 minute, stir. Microwave 30-45 seconds or just until melted smooth when stirred. Spread evenly over bottom of crust. Refrigerate about 1/2 hour.
Beat cream cheese in medium bowl until smooth; gradually add sugar, beating well. Beat in Peanut Butter. Reserve 1/2 Cup whipped topping; fold remaining whipped topping into peanut butter mixture. Spoon into crust over chocolate.
Cover; refrigerate about 6 hours or until set. Garnish with reserved whipped topping and additional chocolate pieces.
Cover; refrigerate leftover pie.
SWISS STEAK AND GRAVY
~Submitted by Leasa, IA
(My mom made this when I visited at Christmas. Sooo yum!)
6 beef cubes steaks (can also use round steak)
1/2 t salt
1/2 t pepper
1 small onion, chopped
1 - 6 oz jar sliced mushrooms
2 cans condensed golden mushroom soup
Sprinkle beef with salt and pepper. Place beef in 3-4 qt crockpot, sprinkling onion and mushrooms between layers of meat. Pour soup over beef. Cover and cook on low 7-8 hours until beef is tender.
(Mom served this with mashed potatoes and mixed veggies)
Source: Betty Crocker
SEXY STRAWBERRY SURPRISE
~Submitted by Jean, Syracuse, NY
Serves 4
Succulent strawberries laced with brandy and topped with vanilla flavoured whipped cream
Ingredients:
· 1 lb. (450g) strawberries
· 5 fl. oz. (150ml) double cream
· 3 fl. oz. (90ml) brandy
· half a teaspoon of vanilla essence
Cooking Instructions:
Hull the strawberries and place in a bowl
Pour over the brandy and put in the refrigerator for an hour
Divide the strawberries between 4 individual serving glasses
Whip the double cream with added vanilla essence until stiff and spoon over the strawberries
HERBED SPAGHETTI SQUASH WITH MOZZARELLA
~Submitted by Luanne, FL
1 lg Spaghetti squash (3 lb)
4 tbs butter; cut in bits
5 large cloves garlic; peeled, halve
4 oz Smoked or plain mozzarella cut into 1/4 inch dice
1 cup Basil leaves; packed, finely shredded
Preheat oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover tightly with foil; bake 1 1/2 hours or until very tender.
(To microwave: With fork, pierce whole squash several times. Place in glass baking dish. Cook in HIGH 18 minutes,
turning squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cook on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed.)
Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If desired, sprinkle with freshly grated Parmesan cheese.
WALDORF SALAD
~Submitted by Treva, Eastern TN
1/4 cup Mayonnaise
1/4 cup plain yogurt
2 teaspoons Sugar
2 teaspoons Lemon juice
2 Apples
2 large Celery stalks
1/2 cup chopped walnuts
In small salad bowl, combine mayonnaise, yogurt and lemon juice, to taste. Core apples, cut into bite size pieces, dice celery. Add both to salad bowl, fold in nuts. Chill up to two hours. Toss before serving.
* variations: bananas & pecans or in the summer peaches and peanuts. You can also add 1 cup of shredded cooked chicken.
Yield: 4 Servings
STRAWBERRY DAIQUIRI PUNCH
~Submitted by Jean, Syracuse, NY
Ingredients
6 cups fresh or frozen unsweetened strawberries
1 6-ounce container frozen limeade concentrate
3/4 cup light rum or unsweetened pineapple juice
1 16-ounce bottle lemon-lime carbonated beverage, chilled
2 cups ice cubes
Fresh strawberries (optional)
Directions
1. If using fresh strawberries, remove stems and caps. For frozen strawberries, thaw the berries after measuring; do not drain.
2. Place strawberries, half at a time, in a blender container or food processor bowl. Cover; blend or process until smooth. Transfer blended berries to a large pitcher. Stir in limeade concentrate and light rum or pineapple juice. Cover; chill until serving time.
3. Just before serving, stir in the lemon-lime carbonated beverage and the ice. If desired, garnish with whole berries. Makes 8 to 12 servings.
Make-Ahead Tip: Combine blended berries with concentrate and rum or pineapple juice. Cover and chill up to 4 hours. Add carbonated beverage and ice just before serving.
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Heart Healthy
DREAMSICLES
~Submitted by Treva, Eastern TN
This recipe serves: 8
Preparation time: 10 minutes
1 & 1/4 cups vanilla low-fat frozen yogurt
1 & 1/4 cups orange juice
1/2 cup plain non-fat yogurt
1. Combine the frozen yogurt, orange juice and plain yogurt in a blender and puree until smooth.
2. Transfer the mixture into a glass measuring cup and then pour the mixture into the popsicle molds.
3. Snap the lids on the molds into place and insert a wooden popsicle stick through the opening in each lid.
4. Freeze overnight. (These can be made in advance and stored in the freezer.)
5. To unmold, unsnap the lid and gently squeeze the bottom and sides of the mold with one hand, while pulling the stick with the other. If the pops don't come out easily, run the molds under warm water for 5 seconds and then remove the pops.
3 1/2 pounds spaghetti squash (1 medium)
1 cup -fresh broccoli flowerets
1 cup sliced small zucchini
1 cup sliced fresh mushrooms
1 cup sliced carrot
FOR THE CHEESE SAUCE:
1 small clove garlic, crushed
3/4 teaspoon reduced calorie margarine, melted
1 tablespoon skim milk
1/2 cup part skim ricotta cheese
1 tablespoon parmesan cheese
1/2 teaspoon imitation butter flavoring
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground pepper
Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender.
Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use.
Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside.
Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil).
Spoon cheese mixture over vegetable mixture, tossing gently.
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Diabetic Choices
COUNTRY FRENCH CHICKEN
(Diabetic Recipe)
~Submitted by Maggie, TX
2 pounds chicken pieces
Nonstick cooking spray
1 cup fresh mushrooms, sliced
1 cup sliced celery
1 cup coarsely chopped carrot
1 medium onion, cut into small wedges
1 garlic clove, minced
1 bay leaf
2 tablespoons snipped fresh parsley
1/4 teaspoon thyme, crushed
Remove the skin from the chicken. Rinse chicken; pat dry.
Spray a large cold skillet with non-stick spray coating. Preheat skillet over medium heat. Brown chicken on all sides in hot skillet.
Drain fat from skillet. Season chicken lightly with salt and pepper. Add mushrooms, celery, white wine, carrot, onion, garlic, bay leaf, parsley, and thyme to the skillet. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink. Discard bay leaf.
Transfer chicken and vegetables platter; keep warm. For sauce, bring liquid in skillet to boiling. Cook about 3 minutes or until reduced to 1/2 cup. Pour sauce over chicken and vegetables.
1 oz chocolate baking square -- unsweetened
1/2 cup peanut butter (unsweetened - natural)
2 Tbsp. butter
2 Tbsp. cream cheese
1/2 cup Splenda® (your sweetness preference) -- (1/2 to 1)
2 Tbsp. chopped nuts -- or unsweetened coconut (optional) (2 to 3)
Melt together first four ingredients over very low heat. Remove from heat and add artificial sweetener and coconut or nuts, if desired. Drop as globs onto wax paper and put into fridge where they will harden quite a bit but not as much as a chocolate candy bar.
3 egg whites, at room temperature
1/2 tsp cream of tartar
6 packets Splenda
1 tsp. vanilla
1. Preheat oven to 200 F.
2. Put egg whites and cream of tartar in a bowl. Beat with an electric mixer.
3. Add Splenda one packet at a time, whipping well in between.
4. Add vanilla and continue whipping until whites are very, very stiff. This may take several minutes.
5. Place heaping tablespoonfuls of the mixture onto a cookie sheet.
6. Bake in 200 F oven for 75 minutes.
7. Turn oven off and let cookies sit in oven for two more hours.
8. Store in airtight containers.
Based on individual serving.
Calories: 20
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 41 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 0 g
Protein: 3 g
Calcium: 16 mg
Folate: 0 mcg
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2 tablespoons unsalted butter, plus more for ramekins
1/3 cup confectioners' sugar, plus more for ramekins and serving
2 ounces semisweet chocolate, broken into pieces
1 large egg
1 large egg yolk
1 teaspoon espresso powder
Pinch salt
3 tablespoons all-purpose flour
Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder and salt. Add chocolate mixture. Whisk to combine. Add flour, and whisk just until combined . Pour batter into prepared ramekins. (Recipe can be made a day ahead up to this point; cover and refrigerate. Bake 14 to 16 minutes.)
Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean and a toothpick inserted in center comes out wet, 10 to 12 minutes. Cool 10 minutes on a wire rack. Run a knife around the inside of the ramekins to loosen. Invert cakes onto serving plates. Dust with sugar. Serve immediately.
Makes 2 servings, each 424 calories, 24.2 grams fat, 7.8 grams protein, 47.2 grams carbohydrates and 1.8 grams fiber.
Combine all the ingredients for a chutney and stir over a low heat until the sugar dissolves and then simmer for 5-6 minutes .
For pork: Preheat oven to 400F.
Sprinkle pork with the seasoning and the cumin. Brown the pork in a skillet and then turn the heat down to very low, pork products should always be cooked slowly to stop them from getting tough. Add the chutney and simmer slowly until the pork is cooked about fifteen twenty minutes depending on how well done you want the pork. Slice the pork and serve with the chutney.
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred
Procedures
PASTA:
Cook Spinach Fettuccine and fettuccine according to package directions.
ALFREDO SAUCE:
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
FINAL ASSEMBLY:
Place a large skillet on medium heat.
Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.
Add the pasta and the Alfredo Sauce and stir until the sauce thicken to the desired consistency.
Toss in the peas and stir and season with salt and pepper.
Serve immediately.
PEACH CREAM CAKE
This recipe came from an Eagle Brand booklet. "Your taste buds won't believe how the unmistakable taste of peaches 'n cream and moist angel food cake are incredibly combined in this dessert."
Servings: Makes one (13x9-inch) cake
Prep Time: 25 minutes
Instructions
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.
MAPLE-SOY-GLAZED SALMON
Serve the salmon with steamed rice and edamame.
1/3 cup maple syrup
1/4 cup soy sauce
1 teaspoon adobo sauce from canned chipotles in adobo
4 6-ounce skinless salmon fillets
Whisk syrup, soy sauce, and adobo in pie dish to blend. Add salmon; turn to coat. Let marinate 30 minutes, turning occasionally. Drain marinade into small saucepan.
Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes per side.
Meanwhile, boil marinade until reduced to scant 1/4 cup sauce, about 4 minutes. Place 1 salmon fillet on each of 4 plates, drizzle with sauce, and serve.
Market tip: Adobo is the spicy tomato sauce that comes in a can with chipotle chiles. Canned chipotles, usually labled "chipotles in adobo," are available at many supermarkets, some specialty foods stores, and Latin American markets.
15 ounces lowfat ricotta
2 teaspoons vanilla extract
1 tablespoon granular Splenda (or other sugar substitute, or brown sugar to taste)
4 cups fresh strawberries, hulled and sliced, or 1 cup frozen, sliced
1/4 cup packed fresh mint, chopped, plus 4 sprigs
2 tablespoons balsamic vinegar
1/2 cup crushed whole-wheat graham crackers
Mix ricotta, vanilla and sugar in a bowl. In another bowl, mix strawberries, mint and vinegar. Spoon 2 tablespoon ricotta mixture into the bottom of 4 parfait or iced tea glasses. Add a layer of crackers, strawberries and another layer of ricotta. Top with remaining strawberries and mint sprigs. Serve immediately or chill up to 4 hours.
Nutritional analysis per serving: 341 calories, 11.7 g fat (6 g saturated fat), 42.3 g carbs, 3.8 g fiber, 24.2 g protein
Homey and old-fashioned, this comforting dish can be on the table in a flash, thanks to store-bought rotisserie chicken and biscuits made with self-rising flour.
For biscuits:
2 cups self-rising all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
All-purpose flour for dusting
For chicken in gravy:
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken (from a 3- to 3 1/2-lb rotisserie chicken)
1/2 teaspoon fresh lemon juice
Make biscuits:
Put oven rack in middle position and preheat oven to 450°F.
Blend together flour and butter in a bowl with a pastry blender or your fingertips until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Stir in milk with a fork just until a sticky dough forms.
Turn dough out onto a floured surface and gently knead 7 or 8 times. (Do not overwork, or biscuits will be tough.) Pat dough into a 9- by 6-inch rectangle on a lightly floured surface, then cut into 6 (3-inch) squares. Arrange squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Cool to warm on baking sheet on a rack.
Make chicken in gravy while biscuits bake:
Cook onion, carrot, celery, salt, and pepper in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Sprinkle flour over vegetables and cook, stirring, 1 minute. Stir in broth and thyme and bring to a boil, stirring, then boil over moderate heat, stirring occasionally, 2 minutes.
Add half-and-half and chicken to gravy and gently simmer until chicken is heated through, about 3 minutes. Stir in lemon juice.
To serve:
Halve biscuits horizontally and put each bottom half in a shallow bowl. Spoon chicken in gravy over biscuit bottoms and cover with biscuit tops.
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