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A to Z Recipes
February 14, 2009
Always something to make you think,
laugh and cook.
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Happy Valentine's Day! For those of you who know me, you know this is my favorite holiday. I thought I'd send a little gift from my heart to yours in this special edition of
A to Z Recipes Newsletter.
As much as I like Valentine's Day, I love doing something special for others every day. Whether it is to allow the guy in the van to access the highway in front of me from the feeder road, help an elderly person reach that can of peaches on the top shelf at the grocery store, to simply starting the shower and warming the towels for my son on a chilly morning before the bus arrives; every day should include performing simple kindnesses for others. As a matter of fact, the names of submitters in regular issues are a perfect example of simple kindness as they share recipes and interesting items for posting here. All of this is done to show you are important to us today and every day.
This issue is filled with recipes and other goodies that were hand-picked from my personal files. I do hope you enjoy it.
We'll see you here again tomorrow, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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The heart has its reasons that reason knows nothing of.
~Blaise Pascal, Pensées, 1670
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The Importance of Being Kind
I'll be blunt: If you don't believe in the power of genuine kindness then you're missing out on a key mechanism that animates our universe.
It's really very easy to be kind. It involves paying attention to the world you move through and taking the opportunities that present themselves to engage with others in a positive way. It's asking the janitor what his or her name is, it's hopping into an elevator and asking the other people standing there what floor they want to go to so you can push the button for them, it's giving the gift of a compliment to a stranger.
This last thing is so hard for many people to do because it's so easy to be so self absorbed--like thinking when you're in junior high at a school dance that everyone is looking at you and noting what a dork you are. We put on adult clothing and go to our jobs and wear this same attitude--it's an expression of fear, really--and we cut ourselves off from the people around us.
Giving gifts are at the core of being kind. Gifts involve giving something without an expectation of anything in return. A specific compliment--"That's a gorgeous skirt" "Oh what a wonderful book you're reading"--without any expectation that (genuinely) has no motive other than acknowledging something noticed and positive. So easy.
And yet this happens so rarely. I don't understand it. A few weeks ago I told a couple I didn't know "You two look beautiful tonight" and you would have thought I told them they'd won the lottery. They both blushed, looked at each other with a giddy, flushed happiness and gave me a grateful but stunned look. It's possible I made there night.
Damn, that was easy. See what I'm talking about?
Source: JoyGantic
20 Ideas For Being Kind
1. Be resolved to become a kind person. How do you do this? Think, speak, and act with kindness.
2. Love kindness. When you do what you love, you are happy. A master of kindness is a master of joy.
3. When encountering someone, let your first thoughts be, What kind words can I say to this person and what kind things can I do?
4. Keep asking people, What can I do for you?
5. Everyone needs encouragement. Ask yourself, What can I say that will be encouraging?
6. Wherever you are, you are there for a reason. Ask yourself, Since I am here now, what kindness can I do?
7. Every kind person is unique. You have unique talents, skills, knowledge, and resources. Utilize them to help others in your own unique way. Ask yourself, In what unique ways can I be kind?
8. Do a daily act of kindness without letting anyone know who did it.
9. Learn from every kind act you see or read about. Ask yourself, What can I learn from this to be kinder?
10. A valuable rule is, Even if you do not feel like a kind person, you can still act like one. Think of a kind act you can do that you do not feel like doing.
11. Think of a kindness telephone call that you can make today.
12. Think of a kindness note, letter, or email that you can write today.
13. View your own pain, distress, and suffering as tools for empathy and understanding. Ask yourself, How can this experience help me be a kinder person?
14. Keep asking yourself, If I were this person, what would I want others to do for me?
15. As soon as your recognize a need, volunteer to do something about it. Do not wait until you are asked.
16. Listen to those who need a listening ear. Listening to someone is a great act of kindness.
17. If you know that someone is looking for a job or needs to earn more money, ask yourself, What can I do to make it happen?
18. Be empathetic and compassionate. Be resolved not to cause distress, pain, or loss with your words and action.
19. Learn from everyone. Keep asking people, What kindnesses from others have you appreciated?
20. Pray for the welfare of others.
Source: Based on "Kindness" by Rabbi Z. Pliskin
SimpleToRemember.com - Judaism Online
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How To Make Cheese Sauce
This is ideal for brightening up vegetables and is a great complement to many other dishes.
Preparation Time: 2 minutes
Cooking Time: 15 minutes
Step 1: You will need…
4 oz cheddar cheese
20 ½ fl oz milk
1 1/3 oz plain flour
1 1/3 oz butter
½ tsp freshly grated nutmeg
salt and pepper
1 whisk
1 saucepan
Step 2: Heat the milk
Place a pan on a low heat. Add the milk, butter and flour. Whisk continuously until it comes to a simmer.
Step 3: Turn the heat down
Once simmering, turn the heat down and keep whisking for a further five minutes until it becomes a thick, smooth sauce.
Step 4: Add the cheese
When the sauce is smooth, add the cheese. Stir it in, add a pinch of nutmeg and season with salt and pepper. Whisk constantly for a further five minutes until everything is thoroughly combined.
Step 5: Serve
Take the pan off the heat and serve immediately. Why not try it on broccoli or cauliflower?
Source: VideoJug - Life Explained. On Film.
Sweetheart Cut-Up Cake
I used to make a Sweetheart Cut-Up Cake on Valentine's Day for my oldest,
Joanna, when she was little. Believe it or not, I forgot how easy it is, especially since you don't need a special pan for it!
Prep Time: 20 min
Total Time: 1 hr 55 min
Makes: 12 servings, one piece each
What You Need:
1 pkg. (2-layer size) cake mix, any flavor
2 cups thawed COOL WHIP Whipped Topping
1-1/3 cups BAKER'S ANGEL FLAKE Coconut
Red food coloring
Tbsp. cinnamon red hot candies
Make It:
PREPARE and bake cake mix as directed on package, dividing batter evenly between 8-inch square cake pan and 8-inch round cake pan. Cool completely.
CUT round cake in half. Leave square cake whole. Place square cake on serving tray in diamond position. Using small amount of whipped topping to hold pieces together, place half circles against top two adjacent sides of square cake to resemble a heart.
FROST cake with remaining whipped topping. Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies. Store in refrigerator.
Kraft Kitchens Tips
Healthy Living:
Prepare as directed, using COOL WHIP LITE Whipped Topping.
How to Tint Coconut:
Place coconut in resealable plastic bag. Dilute a few drops food coloring with 1/2 tsp. water; add to coconut. Seal bag. Shake until coconut is evenly tinted. Add more diluted food coloring if a darker shade is desired.
Nutrition Information:
Calories 340 Total fat; 17 g; Saturated fat 7 g; Cholesterol 55 mg; Sodium 330 mg;
Carbohydrate 42 g; Dietary fiber 1 g; Sugars 29 g; Protein 4 g
Source: Kraft Foods
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The Monthly Theme topic is: Cookbook Picks
As recipes collectors, most of us own a cookbook. Some of us own quite a
few. Even if you don't, you're bound to have a recipe saved that came from a
cookbook. What we're looking for is a sample of recipes from your favorite
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fun and send in your Cookbook Picks for this
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As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
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See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Cookbook Picks has a deadline of
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Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
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you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
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Please send your request using this link. Tell us some basic
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Your Name (first name required)
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Your birthday (month and day required)
Here are our February Birthday Babies:
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3rd Emily in Coconut Creek, Florida
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Special Gifts
I just love to do special things for my wife on Valentine's day! Simple things like:
* Open the door for her when she puts all the laundry in the washing machine,
* Plug and unplug the vacuum as she moves from room to room cleaning.
Guys, it's these little thoughtful things you can do to have a marriage such as mine!
Here's a list of what NOT to give her for Valentines Day:
1. A box of chocolates, clumsily rearranged in an attempt to hide the fact you ate all the
caramel ones.
2. Lingerie that you think will look almost as good on her as on the Victoria's Secret model.
3. Any clothing item with the words "push-up" or "slim-down" on the label.
4. Any food item with the words "diet", "light", or "high fiber" on the label.
5. Any video starring Sylvester Stallone, Jim Carrey, or Jenna Jameson.
6. Flowers from a hospital's gift shop--or worse, a mortuary's.
7. Poetry, no matter how heartfelt, that starts out "There was once a girl from Nantucket..."
8. Anything you ever gave another woman, including your mother.
9. Any household appliance, power tool or other item from the harder side of Sears.
10. A gift certificate.
11. Cash.
12. Anything you could have bought at the gas station mini-mart on the way over, even if you didn't.
13. An apologetic look and the words "That was today?"
Absence
I remember one Valentine's Day I had to be away on a business trip. I wired flowers for my lovely wife, but she found the fuse.
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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:
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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PHILADELPHIA PEACHES 'N CREAM NO-BAKE CHEESECAKE
Prep Time:
15 minTotal Time:
4 hr 15 minMakes:
16 servings, one piece each
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Kraft Kitchens Tips
You'll know it is a special occasion when you get to enjoy a serving of this luscious cheesecake.
Substitute
Prepare as directed, using 1 drained 15-oz. can peaches.
Nutritional Information: Calories 350 Total fat 20 g Saturated fat 11 g
Cholesterol 35 mg Sodium 400 mg Carbohydrate 36 g
Dietary fiber 1 g Sugars 26 g Protein 6 g
Vitamin A 15 %DV Vitamin C 2 %DV Calcium 6 %DV Iron 2 %DV
CHICKEN MILANESE
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
For the chicken:
2 whole boneless, skinless chicken breasts (about 2 pounds)
Coarse salt and freshly ground black pepper
3/4 cup all-purpose flour
2 large eggs
1/3 cup freshly grated Pecorino
1/4 cup milk
1 1/2 cups dried bread crumbs
Olive oil, for frying
For the salad:
4 big handfuls arugula
2 ripe summer tomatoes, cored and cut into wedges
1 small red onion, sliced thin
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 tablespoons balsamic vinegar, or to taste
Preparation
For the chicken:
Cut the breasts into halves, and trim away any cartilage or visible fat. Lay the chicken pieces out on plastic wrap, cover with another sheet of plastic, and pound to about 1/3 inch thick. If you don't have a classic meat pounder, use a rolling pin.
Season the chicken with salt and pepper. Set out three shallow bowls. Put the flour in one; beat the eggs in the second, then beat in the Pecorino and milk; and put the bread crumbs in the third. Dredge the chicken pieces in the flour and pat them, so you have just a thin dusting of flour. Then dip in the egg wash and dangle the chicken over the bowl to let the excess drip off. Finally, coat the chicken in the crumbs, pressing well to get a good coating. As you finish breading, put the chicken on a rack. You can prep the chicken this far a few hours in advance. Set the rack on a baking sheet, cover loosely with wax paper, and refrigerate.
Set a large skillet over medium-high heat and fill with about 1/3 inch oil. Heat until the oil is shimmering. Fry the chicken 2 pieces at a time without crowding, until golden brown on each side, and drain on another rack set over a baking sheet.
For the salad:
Rip the arugula into pieces and drop them into a mixing bowl. Add the tomatoes and onion and spoon on the extra-virgin olive oil; season with salt and pepper. Toss to get the salad coated with oil. Spoon on the vinegar and toss again. Taste a bit of the arugula and add more vinegar if you want.
To serve, put a chicken cutlet in the center of each dinner plate and top with a big heap of salad.
Variations:
The classic preparation is with a veal chop. You could substitute veal cutlets or pork chops - with or without bones - for the chicken.
Source: Tasty by Roy Finamore, Houghton Mifflin 2006
PASTA WITH THREE CHEESES
3 cloves garlic, minced
1/2 tsp dried herbes de Provence or dried rosemary, crumbled
1 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1/4 brandy
1 cup heavy cream
3 ounces soft mild goat cheese such as Montrachet, crumbled (about 1/3 cup)
3 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1 pound pasta
In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream.
Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm.
In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.
Serves 4
STEAK STRIPS DIANE
2 pounds sirloin steak, cut into 1/4-inch wide strips
salt
1/4 teaspoon dry mustard
1/2 teaspoon lemon pepper
4 tablespoons butter, divided
4 ounces sliced mushrooms
3 tablespoons white wine
1 teaspoon Worcestershire sauce
Sprinkle steak strips with a little salt, the dry mustard, and lemon pepper. In a skillet, melt 3 tablespoons of butter. Brown steak strips in 2 batches. Remove to a warm platter and keep warm. Brown mushrooms and remove to the platter. To the drippings, add remaining 1 tablespoon butter, the wine, and Worcestershire sauce. Cook, stirring, until hot. Pour sauce over the steak strips. Serve with hot cooked rice.
Source: About.com
CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE
INGREDIENTS:
1/2 tablespoon cornstarch
1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless boneless chicken breast halves - cubed
2 1/4 cups heavy cream divided
1/4 cube chicken bouillon crumbled
3/4 cup grated Asiago cheese
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 tablespoon parsley flakes
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.
Serves: 6
EASY SEAFOOD BISQUE
Ingredients:
1 can condensed clam chowder (about 10 1/2 ounces)
1 can (14 1/2 ounces) evaporated milk
4 ounces mushrooms, chopped and sauteed in butter
1 cup crab meat, drained and flaked (6 1/2 ounce can or use fresh)
3 tablespoons cooking sherry
1 tablespoon butter
fresh chopped parsley, optional
Preparation:
Combine clam chowder and the evaporated milk; bring to a boil. Add mushrooms (if using canned, also add liquid) and crab meat. Heat through. Just before serving, stir in the sherry and butter. Sprinkle with fresh chopped parsley, if desired.
Serves 4.
GRILLED STUFFED CHICKEN THIGHS
Tender chicken thighs filled with tasty homemade stuffing made with soft bread, onions, celery, and crabmeat. Tastes great in the oven and especially on the grill!
Prep Time: approx. 25 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 10 Minutes.
Makes 6 servings.
1 tablespoon vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 (6 ounce) can lump crabmeat, drained
2 tablespoons dry sherry
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 1/2 cups white bread cubes
1 1/2 tablespoons minced garlic
6 boneless chicken thighs, with skin
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
Directions
1 Heat vegetable oil in a large skillet over medium heat. Add the celery and onion; cook and stir until soft, about 5 minutes. Remove from heat, and season with poultry seasoning and pepper. Stir in the crabmeat, sherry, and bread cubes until everything is well blended.
2 Preheat a grill for medium heat.
3 Lay the chicken thighs out skin side down on a clean surface. Spread an even layer of the crab mixture onto each one. Roll up chicken and secure with toothpicks.
4 Place the stuffed thighs seam side down onto the grill, and season with garlic salt and onion powder. Cover, and cook for 20 to 30 minutes, turning occasionally for even cooking. Chicken is done when juices run clear when pierced with a fork.
Note:
Chicken may also be baked in an oven at 450 degrees F (220 degrees C) for 7 minutes, then reduce heat to 350 degrees F (175 degrees C), and cook for an additional 45 minutes.
Source: Allrecipes
GREEK SALAD
Dressing:
2 tablespoons balsamic vinegar
1 large clove garlic, quartered
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup olive oil
Salad:
6 cups mixed mesclun greens, soaked in salt water to remove grit,
dried in a salad spinner and torn into bite-sized pieces
1 cup kalamata olives, pitted
2 English cucumbers, peeled and sliced into 1/4-inch disks
1 cup cubed feta cheese
For the dressing:
Add the vinegar to a blender, replace the lid, turn it on, and through the feed tube add, 1 at a time, the garlic, crushed red pepper, salt, and black pepper. Leaving the blender running, add the olive oil in a slow thin stream. Set aside until needed.
Toss the greens, olives and cucumbers together with enough dressing to coat. Fold in the feta cheese. Serve additional dressing on the side.
DOUBLE-CHOCOLATE CHUNK COOKIES
12 oz. pkg. semisweet-chocolate chunks (2 cups)
1 cup margarine or butter (2 sticks), softened
2/3 cup brown sugar
1/3 cup sugar
1 tsp. baking soda
2 tsp. vanilla extract
1/2 tsp. salt
1 egg
2 cups flour
2 cups walnuts, coarsely chopped
1. In heavy small saucepan over low heat, heat 1 cup chocolate chunks until melted and smooth, stirring frequently. Remove saucepan from heat; cool to room
temperature.
2. In large bowl, with mixer at low speed, beat margarine or butter, brown sugar, sugar, baking soda, vanilla and salt until crumbly. Add melted chocolate and egg; beat until well blended, occasionally scraping bowl with rubber spatula. With spoon, stir in flour, walnuts, and remaining chocolate chunks.
3. Heat oven to 350. Drop dough by level 1/4 cups, about 3 inches apart, on 2 ungreased large cookie sheets. Place cookie sheets on 2 oven racks. Bake 25 to 30 minutes until edges of cookies are set but centers are still soft, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool completely. Store cookies in tightly covered container.
Makes about 1-1/2 dozen cookies. Each cookie about 365 calories.
Source: Good Housekeeping, December 1995
SWEET AND SOUR PORK LOIN
1 cup brown sugar, packed
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chilli sauce
1/2 tsp. ground cloves
1/4 tsp. pepper
1/8 tsp. garlic powder
4 lbs. boneless pork sirloin roast, double loin, rolled, and tied
Combine all ingredients, except pork loin, in a bowl and mix well. Place roast in a plastic bag and set in a shallow baking dish. Pour marinade over, close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally. Make a foil drip pan and position drip pan under meat. Drain the roast, reserving marinade. Place roast on grill over low coals and close hood. Grill 1 to 1-1/2 hours or until a meat thermometer reads 160°F, brushing frequently with marinade during last 45 minutes of grilling. Let stand 10-15 minutes before carving.
ARTICHOKE PIE
2 large cloves garlic
10 oz. pkg. frozen artichoke hearts, thawed
1 Tbs. hot salad oil
1/4 cup shredded mozzarella cheese
1 Tbs. grated Parmesan cheese
4 eggs, slightly beaten
1/2 tsp. salt
1/8 tsp. pepper
Dash of ground oregano
Pastry for double crust 9-inch pie
1 egg, beaten
1 Tbs. whipping cream
Saute garlic and artichoke hearts in oil until lightly browned; cool. Combine sauteed vegetables, mozzarella, Parmesan, 4 eggs, salt, pepper, and oregano; mix well. Line a 9-inch
pie plate with half of pastry rolled to 1/8-inch thickness. Pour filling into shell. Roll remaining pastry to 1/8-inch thickness, and carefully place over filling. Trim the edges; then seal and flute. Make several slits in top pastry near center to allow steam to escape. Combine 1 egg and whipping cream, mixing well. Brush over pie. Bake at 350 for 1 hour or until pie is golden.
Yield: 6 to 8 servings.
Source: Southern Living 1979 Annual Recipes
STRAWBERRY CHEESECAKE PIE
"This creamy concoction is so refreshing on a hot day and also really easy to assemble," comments Janis Plourde from Smooth Rock Falls, Ontario. With its appealing look, company will never know how simple it is.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Chill
TIME: Prep: 10 min. + chilling
Ingredients:
2 cups sliced fresh strawberries
1/4 cup chopped almonds, toasted
1 tablespoon sugar
1 graham cracker crust (9 inches)
1 package (8 ounces) cream cheese, softened
2 cups cold milk, divided
1 package (3.4 ounces) instant vanilla pudding mix
Directions:
In a bowl, combine the strawberries, almonds and sugar. Pour into crust. In a mixing bowl, beat cream cheese until smooth; gradually add 1/2 cup of milk. Add pudding mix and remaining milk. Beat for 1 minute or until blended; pour over strawberries. Cover and refrigerate for 2 hours or until set.
Yield: 8 servings.
Nutrition Facts
One serving: (prepared with a reduced-fat graham cracker crust, fat-free cream cheese, fat-free milk and sugar-free pudding mix)
Calories: 189 Fat: 6 g Saturated Fat: 0 g Cholesterol: 3 mg Sodium: 311 mg Carbohydrate: 25 g Fiber: 1 g Protein: 9 g
Diabetic Exchange: 1 starch, 1 fruit, 1 fat.
Source: Quick Cooking
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CHICKEN PARMESAN
A great Low-fat Italian dish.
4 boneless, skinless chicken breasts
2 egg whites
1/2 cup bread crumbs
1-3/4 cups spaghetti sauce
1/2 cup fat-free mozzarella cheese
1 tablespoon parmesan cheese, grated
1/4 cup fresh parsley, chopped
1. Lightly beat egg whites.
2. Flatten chicken to even thickness.
3. Dip chicken into egg whites and then crumbs to coat.
4. Bake chicken in oven at 350 degrees F for 15 minutes.
5. Sprinkle with cheeses and parsley and add spaghetti sauce.
6. Cover with aluminum foil and bake for additional 15-20 minutes.
Makes 4 servings
Source: Donna M. De Cunzo, Director of Nutrition Services, eDiets.com
BANANA CHOCOLATE PARFAITS
Makes 4 servings
1 cup (227 g) plain low-fat yogurt
1 0.8-ounce (24 g) box sugar-free chocolate pudding mix
2 medium bananas, 6 ounces (180 g) each, peeled
1 teaspoon (5 ml) fresh lemon juice
1/4 cup (18 g) reduced-fat frozen dairy whipped topping
unsweetened cocoa powder
1 tablespoon (15 ml) chopped walnuts
4 fresh Bing cherries with stems for garnish (optional)
In a food processor or blender, combine yogurt and pudding mix until smooth. Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice Place 2 banana quarters in each of 4 dessert parfait glasses or goblets. Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping. Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a cherry on top, if using.
Per serving: 138 calories (18% calories from fat),
4 g protein, 3 g total fat (1.3 g saturated fat), 25 g carbohydrates,
2 g dietary fiber, 4 mg cholesterol, 336 mg sodium
CHIPOTLE TOMATO AND CORN BISQUE
Smoky chipotle chilies provide complexity to this rich soup. Using evaporated milk in place of cream keeps it low-fat without sacrificing flavor.
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon salt
4 cups chicken broth
1 15-ounce can diced tomatoes, with juice
2-4 medium chopped canned chipotle chilies en adobo*, seeds removed
1 15-ounce can corn, drained
1 5-ounce can evaporated milk
Juice of 2 limes
1 medium avocado, diced
1/2 cup chopped fresh cilantro
Directions:
Heat olive oil in heavy large pot over medium heat. Add onion, carrot, celery, garlic, and oregano. Cook, stirring frequently, until vegetables soften, about 10 minutes. Add salt, chicken broth, tomatoes with their juice, and chipotles. Raise heat to medium-high and bring mixture to a boil. Reduce heat and simmer, uncovered, about 30 minutes.
Puree soup in a food processor (in batches), or using an immersion blender until smooth. Return soup to pot, stir in corn and evaporated milk, and raise heat again to medium-high. Cook until soup is hot and close to boiling, about 5 minutes. Stir in lime juice. Serve soup topped with chopped cilantro and avocado.
*Canned chipotle chilies in adobo sauce ("Chipotles En Adobo") are available at Latin American markets and many supermarkets.
Source: Dr. Gott's No Flour, No Sugar Diet by Peter H. Gott, MD
CHOCOLATE MOUSSE PARFAITS
Mousse is a French term meaning "froth" or "foam."
Ingredients:
1 x 1/4 oz. Envelope unflavored gelatin 1 x 7 g
1/2 cup Granulated sugar 125 mL
1/3 cup Cocoa 75 mL
Salt, sprinkle
2 Egg yolks (large), fork-beaten
13 1/2 oz. Skim evaporated milk 385 mL
2/3 cup Skim milk 150 mL
2 tsp. Vanilla 10 mL
2 Egg whites (large)
1 Envelope dessert topping (such as Dream Whip), divided
1/2 cup Skim milk 125 mL
3/4 cup Chocolate wafer crumbs 175 mL
6 Chocolate-covered coffee beans (optional)
Directions:
Combine gelatin, sugar, cocoa and salt in medium saucepan. Add egg yolks and evaporated milk. Whisk together. Let stand for 2 minutes. Heat mixture on medium-low for 10 minutes, whisking constantly until smooth and slightly thickened.
Stir in first amount of skim milk and vanilla. Remove from heat. Cool, stirring several times, until mixture is slightly gelled and able to mound.
Beat egg whites together until soft peaks form. Gradually add gelatin mixture, beating constantly until fluffy and doubled in volume.
Beat dessert topping and second amount of skim milk together according to package directions. Fold 1 cup (250 mL) into egg white mixture. Fill 6 parfait glasses each with 1/3 cup (75 mL) mousse. Sprinkle 1 tbsp. (15 mL) wafer crumbs on top. Repeat. Top each with remaining mousse.
Pipe remaining 1 cup (250 mL) dessert topping over mousse layer. Top each parfait with coffee bean. Chill at least 1 1/2 hours before serving.
Serving Size: Makes 6 Parfaits
Nutritional Information: Per Serving: 274 Calories; 11 g Protein; 7.4 g Total Fat (4.1 g Sat., 78.3 mg Cholesterol); 136 mg Sodium; 3 g Dietary Fiber
Source: Low-Fat Cooking by Company's Coming Publishing Limited
CHOCOLATE-DIPPED STRAWBERRIES
Prep Time: 10 minutes - Cook Time: 10 minutes - Chill Time: 15 minutes
Toasted sesame seeds add extra crunch and a tasty surprise to this easy-to-eat dessert. Look for large strawberries with stems for the nicest presentation.
Ingredients:
1/3 cup walnut pieces, finely chopped
2 tablespoons sesame seeds
3 ounces bittersweet chocolate
2 tablespoons fat-free half-and-half
20 large strawberries with stems (about 2 pints), rinsed and dried
Directions:
Heat oven to 275 F. Spread walnuts on a baking sheet and bake until fragrant and lightly browned, about 10 minutes.
While nuts are toasting, place sesame seeds in a small skillet over medium-low heat. Cook, gently shaking pan back and forth, until seeds are golden, about 5 minutes. Allow nuts and seeds to cool, then mix together in a shallow bowl.
Heat chocolate and half-and-half in a small saucepan over medium-low heat, whisking until chocolate is melted, about 3 minutes.
Line a baking pan with wax paper.
Dip strawberries into chocolate (about three-quarters of the way in), then dip one side into nut and seed mixture, coating well. Place nut side up in baking pan. Refrigerate until chocolate is set, about 15 minutes, and serve.
Make-Ahead: Walnuts and sesame seeds can be toasted up to 3 days ahead. Strawberries can be dipped up to 8 hours ahead. Carefully cover berries and refrigerate; do not freeze.
Serving Size: Makes 10 (2-Piece) Servings
Nutritional Information: Per Serving: 90 calories, 7 g fat, 2 g saturated fat, 2 g protein, 8 g carbohydrate, 2 g fiber, 0 mg sodium
Source: "The South Beach Diet Parties & Holidays Cookbook" by Arthur Agatston, M.D.
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STUFFED CHICKEN BREASTS, GREEK-STYLE
Makes 4 servings
4 5-ounce (150 g) boneless, skinless chicken breast halves
4 water-packed canned artichoke hearts, minced
1/4 cup (40 g) minced onion
1 teaspoon (5 ml) crushed dried oregano, preferably Greek
salt (optional)
freshly ground pepper
1 tablespoon (15 ml) olive oil
1 cup (240 ml) fat-free no-salt-added canned chicken broth
1/4 cup (60 ml) + 1 1/2 tablespoons (22.5 ml) fresh lemon juice
4 slices lemon
2 teaspoons (10 ml) cornstarch
chopped parsley for garnish
Remove all visible fat from chicken, rinse and pat dry. Place halves between 2 pieces of plastic wrap and pound with the flat side of a meat mallet until the chicken is very thin and flat.
Meanwhile, combine artichoke hearts, onion, and oregano. Season chicken with salt (if using) and pepper to taste. Spoon equal amounts of the artichoke mixture into the center of each pounded chicken breast to form a log. Roll up. If desired, secure with a toothpick.
Heat oil in a nonstick skillet over medium heat. Add chicken and brown evenly on all sides. If some of the stuffing drops out, don't despair. It will flavor the sauce. Pour on broth and lemon juice. Top chicken with lemon slices, cover and simmer until chicken is cooked through, about 15 to 20 minutes.
Transfer chicken to 4 serving plates, discarding toothpick (if used). Keep warm. Using a fork, mix cornstarch with the remaining 1 1/2 tablespoons (22.5 ml) lemon juice. Add to skillet and stir over high heat until slightly thickened. Spoon on lemon sauce; garnish with the cooked lemon slices and parsley.
Per serving: 224 calories (21% calories from fat), 21 g protein, 35 g protein, 5 g total fat (0.8 g saturated fat), 8 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 401 mg potassium, 339 mg sodium
Diabetic exchanges: 4 lean protein, 1/2 carbohydrate (1 1/2 vegetable)
CINNA-RAISIN RICE PUDDING
Serves: 8
Preparation Time: 10 Minutes
Cooking Time: 27 Minutes
Total Time: 37 Minutes
Ingredients
2 cups water
1/4 teaspoon salt
1 cup long grain rice
3 cups 2% reduced-fat milk
1/2 cup Splenda® No Calorie Sweetener, Granulated
1/8 teaspoon ground cinnamon
1/4 cup raisins
1 1/2 teaspoons vanilla extract
Directions
1 Bring water to a boil in a heavy medium-sized saucepan. Stir in salt and rice. Cover, reduce heat and simmer until water is absorbed (about 12 minutes).
2 Add milk, Splenda® Granulated Sweetener, cinnamon, and raisins. Cook, uncovered, over low heat, stirring occasionally, until most of the milk is absorbed (about 15 minutes). Remove from heat and stir in vanilla. Serve warm.
Nutrition Info (per serving)
Calories 150
Calories from Fat 15
Fat 2g (sat 1g)
Cholesterol 5mg
Sodium 120mg
Carbohydrate 28g
Fiber 1g
Sugar 9g
Protein 5g
Serving Size: 1/2 cup rice pudding
Source: Splenda® Sweetener Products
SHRIMP IN SPICY GARLIC SAUCE
Makes about 12 servings
1 1/2 pounds (720 g) peeled and deveined large shrimp
olive oil cooking spray
3 tablespoons (45 ml) olive oil
9 large cloves garlic, minced
1 teaspoon (5 ml ) crushed dried red chile peppers
1 teaspoon (5 ml) Spanish paprika
2 tablespoons (8 g) minced parsley
Preheat oven to 450°F (230°C), Gas Mark 8.
Rinse shrimps and pat dry with paper towels.
Lightly coat a large shallow ovenproof casserole with cooking spray. Arrange shrimps in the casserole in a single layer. Lightly coat with cooking spray and drizzle with olive oil. Sprinkle with garlic, chile peppers, and paprika.
Bake for 5 minutes, until shrimps are pink and cooked through.
Remove from oven and sprinkle with parsley. Serve warm with toothpicks for spearing the shrimps.
Per 2 to 3 shrimp serving: 92 calories (45% calories from fat), 12 g protein, 4 g total fat (0.6 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 86 mg cholesterol, 85 mg sodium
Diabetic exchanges: 2 lean protein
ANGEL PECAN CUPCAKES
Ingredients:
2 eggs, separated
1/4 cup hot tap water
1 teaspoon pure vanilla extract
3/4 cup fructose
1/8 teaspoon salt
1/2 cup cake flour
3/4 teaspoon low-salt baking powder
1/2 cup chopped pecans
Preparation:
Preheat the oven to 325 degrees F. In a medium bowl, with an electric mixer, beat egg yolks, hot water, and vanilla together until very thick and pale. Slowly beat in 1/2 cup fructose and set aside. In a small bowl, beat egg whites until foamy. Add salt, and continue beating until whites hold soft peaks. Gradually add remaining 1/4 cup fructose to egg whites, beating until stiff but not dry. Stir 1/3 of whites into yolks, and sift flour and baking powder over egg mixture. Add pecans and remaining whites, and gently fold until blended. Place 12 paper liners in a 12-cup muffin pan. Spoon batter evenly into cups, and bake for 20 minutes or until a toothpick inserted into a cupcake comes out clean. Yield: Serves 12.
Nutritional Information Per Serving (1 cupcake): Glycemic Index: 30, Glycemic Load: 6, Calories: 112, Protein: 3 g, Carbohydrate: 20 g, Dietary Fiber: Less than 1/2 g, Fat: 4 g, Saturated Fat: Less than 1 g, Cholesterol: 35 mg, Sodium: 27 g
Diabetic Exchanges: 1-1/2 Starch.
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SHRIMP PASTA SALAD
1 cup of raw Pasta
10 oz. of Shrimp
1 finely chopped carrot
1 finely chopped celery stalk
1/2 finely chopped small white onion
2 chopped scallions
1 small diced tomato
3 Tbsp. of Fat Free Mayonnaise
pinch of Italian Seasoning
pinch of Garlic Powder
1. Prepare pasta according to the package directions, omitting salt.
2. Set aside, let cool.
3. Boil shrimp. Set aside, let cool.
4. Combine cooled shrimp with pasta, mayonnaise, vegetables, Italian seasoning and garlic powder.
5. Serve with tossed salad and fat free or low fat dressing.
Serves 2
BAKED FISH
2 - 4 to 6 oz fish fillets (halibut or Chilian seabass)
1 tablespoon olive oil or melted butter
¼ cup mayonnaise
1 tablespoon lemon juice
Pinch of kosher salt and freshly ground black pepper
¼ teaspoon dried dill
¼ teaspoon Old Bay seasoning
1 tablespoon grated parmesan cheese
2 tablespoons panko (Japanese bread crumbs)
Preheat the oven to 400 degrees, F.
Spray a baking dish with non-stick cooking spray.
Lightly brush the fish with the olive oil or melted butter.
Mix together the rest of the ingredients, except the panko, to make a paste. Spread half on each fillet. Press half of the panko on evenly on top of each fillet.
Bake for about 10 minutes, just until fish is opaque. Turn on the broiler and finish for 2 minutes, until panko is golden brown and mayonnaise has puffed a little.
Serves 2 to 4.
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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