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A to Z Recipes
February 15, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. As yesterday was Valentine's Day, I hope it was special for you. (I sent out a special issue... see it
here). For those who moped around because they had no special someone... pfft! When no one shows up at the door with flowers, one has to be creative (versus complacent). I'm just pleased as punch that I get to spend today with my kids, grands, and mom. Oh! I also get to see a brother I haven't seen for about 10 years, too! I am totally happy with that and hope your Sunday is perfect, too... even if Valentine's Day seemed less-than-romantic!
Our Great Southeastern Escape (GSEE) will be held in
New Smyrna Beach, Florida, during the week of August 11-17, 2009. Please visit the GSEE
web page for details and contact information. Please send us an email to make sure you have space reserved in our beach rental. There are plenty of other lovely places to stay in the area, too. We hope to have several activities planned and posted on the web site very soon. If you have some suggestions, please drop us a line (contact information is on the
web page).
The current Monthly Theme topic is Cookbook
Picks. Since most of us are recipe collectors, it goes to show that we also own a few cookbooks. Here's the time for you to shine and share that favorite recipe from a cookbook you own (or any of your faves from any cookbook). Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
Today's issue is sooo good and we owe thanks to all those who did the sharing:
Pammie, Swanton, OH
Deann, Knox, IN
Lucy Wellhausen, Kirtland, OH
Treva, NC
Pat in Minden, NV
Linda H., Rosharon, TX
Doe, Oliver, B.C.
Patricia, Charlevoix, MI
Dorie, IL
Jean, Syracuse, NY
Larry J., Spring Hill, TN
Jim D., WA State
Marilyn, Canton, OH
Marsha G., Rochester, IN
Luanne, FL
Jessica, Corfu, Greece
Pat, Merritt Island, FL
Mary S., Nashville, TN
We'll see you here again on Wednesday, 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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An attitude of gratitude creates blessings.
~Sir John Templeton
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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HOW TO STAY SAFE IN THE WORLD TODAY
~Shared by Pammie, Swanton, OH
1.. Avoid riding in automobiles
because they are responsible for
20% of all fatal accidents.
2. Do not stay home because
17% of all accidents occur in the home.
3. Avoid walking on streets or sidewalks
because 14% of all accidents
occur to pedestrians.
4. Avoid traveling by air, rail, or water
because 16% of all accidents involve
these forms of transportation.
5. Of the remaining 33%,
32% of all deaths occur in Hospitals.
SO,
... above all else, avoid hospitals.
BUT,
... You will be pleased to learn that only .001%of all deaths occur in worship services in church,
and these are usually related to previous physical disorders.
Therefore, logic tells us that the safest place for you to be at any given point in time is at church!
...And....Bible study is safe too.
The percentage of deaths
during Bible study is even less.
So,...for SAFETY'S sake -
Attend church,
and read your Bible
IT COULD SAVE YOUR LIFE!
Amen
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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10 Ways to Use Leftover Meatloaf
By Camille Bowen
Have you ever made meatloaf, and found yourself with enough leftovers to last the whole week? If you're like me, I do not enjoy eating the same meal more than twice in a row, once for dinner, then lunch the next day. I discovered that a little meatloaf can go a long way, and that does not mean by sprouting legs from sitting too long in the fridge.
The following is a list of things that can be done so your family will not even recognize the meat loaf from the night before. This list is by no means exhaustive, but it should give you a good start, and may spark your own creativity.
1. Whenever you make too much of something, one option is always to divide into individual portion sizes, date, label, and freeze. You can easily grab it out for a quick meal.
2. Easy Chili: Crumble up your leftover meat loaf into a pot. Add a can of kidney beans, rinsed and drained. Add a couple cans of tomato sauce, or your choice of ground or chopped tomatoes with juice (if your tomato base is runny, add a tablespoon of cornmeal). Add a tablespoon of chili powder, half a tablespoon of seasoned salt, and half a tablespoon of brown sugar. Simmer for ½ hour and serve with cheese and sour cream if desired.
3. Shepherd's Pie: Crumble the leftover meat loaf. Stir in a can of cream of mushroom soup and half a can of water or milk. Spread into bottom of casserole dish. Add a layer of your favorite vegetable: if canned just drain and add, if fresh or frozen, cook and drain then add. Top with mashed potatoes and cook on 350 for half an hour.
4. Tater tot casserole: Prepare meat and vegetables like you would for shepherd's pie. On top of the vegetables, put a layer of chopped Velveeta or sliced American cheese. Top with tater tots and cook at 400 for 20-25 min.
5. Chip dip: Mix meat loaf with salsa and Velveeta, or similar cheese. Microwave until cheese is melted. Mix well and serve with tortilla chips.
6. Sloppy Joes: Put meat loaf into a frying pan with ketchup, mustard and barbeque sauce. Simmer for 10-15 minutes on low heat. Serve with pickles on buns.
7. Patty Melts: Slice the meat loaf into medium slices (about burger thickness). On a frying pan or griddle, place a piece of buttered bread, butter side down. Place the meat loaf slice on the bread with a slice of cheese on it. Toast another piece of bread on the griddle for the top. Sauté onion rings and place on the meat loaf and cheese combination. Top with the other piece of bread and serve with desired condiments.
8. Taco Salad: Chop meat loaf in a frying pan and cook on medium heat. Add a package of taco seasoning and amount of water indicated on the package. Simmer for 10-15 minutes. Serve with tortilla chips, lettuce, cheese, sour cream and tomatoes.
9. Spaghetti Sauce: Add crumbled meat loaf to a sauce pan. Add two cans of tomato sauce, ½ tablespoon Italian Seasoning, and 1 teaspoon of salt. Simmer for 15-20 minutes. Serve with your favorite cooked noodles.
10. Biscuits and gravy: Crumble meat loaf into a sauce pan and set to medium heat. Add 2 tablespoons of flour and stir until coated. Add 2 cups of milk and stir until thickened. Add salt and pepper to taste and serve over biscuits.
Source: EzineArticles.com
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Cookbook Picks
As recipes collectors, most of us own a cookbook. Some of us own quite a
few. Even if you don't, you're bound to have a recipe saved that came from a
cookbook. What we're looking for is a sample of recipes from your favorite
cookbooks. If you own dozens, go wild and send in many. If you only have one
then send a few from that book. Don't forget to include the name of your cookbook with your recipes. Please join in the
fun and send in your Cookbook Picks for this
Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Cookbook Picks. We will collect them the remainder of this month and post them on the
second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Cookbook
Picks.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Cookbook Picks has a deadline of
February 28, 2009, and will be posted on March 8, 2009.
Please use this email link to submit a recipe for theme recipes: Cookbook
Picks
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our February Birthday Babies:
1st Linda L. in Lenexa, Kansas
2nd Troy S. in Dayton, Ohio
2nd Alva in Oelwein, Iowa
3rd Emily in Coconut Creek, Florida
3rd Mary K. in Niceville, Florida
3rd Sharon B. in Lindside, West Virginia
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
8th Sheila K. in Clanton, Alabama
8th Dixie K. in Delaware, Ohio
9th Delorese S. in Dayton, Ohio
10th Sally P. in Menifee, California
10th Lily L. in Melaka, Malaysia
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
12th Sandra M. in Halliday, North Dakota
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
17th Diane in Natick, Massachusetts
18th Michelle S. in Morgan County, Tennessee
19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
20th Charlotte P. in Jayess, Mississippi
21st Deborah H. in Denton, Texas
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
21st Mona G. in Grand Ledge, Michigan
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee C. in Kissimmee, Florida
26th RJ in Denver, Colorado
26th Kathy J. in Bethalto, Illinois
26th Amal, Shomolu, Lagos-Nigeria
29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Dear Dogs and Cats...
~Shared by Deann, Knox, IN
The following was found posted very low on a refrigerator door.
Dear Dogs and Cats: The dishes with the paw prints are yours and contain your food The other dishes are mine and contain my food. Placing a paw print in the middle of my plate and food does not stake a claim for it becoming your food and dish, nor do I find that aesthetically pleasing in the slightest.
The stairway was not designed by NASCAR and is not a racetrack. Racing me to the bottom is not the object. Tripping me doesn't help because I fall faster than you can run.
I cannot buy anything bigger than a king-sized bed. I am very sorry about this. Do not think I will continue sleeping on the couch to ensure your comfort, however. Dogs and cats can actually curl up in a ball when they sleep. It is not necessary to sleep perpendicular to each other, stretched out to the fullest extent possible. I also know that sticking tails straight out and having tongues hanging out on the other end to maximize space is nothing but sarcasm.
For the last time, there is no secret exit from the bathroom! If, by some miracle, I beat you there and manage to get the door shut, it is not necessary to claw, whine, meow, try to turn the knob or get your paw under the edge in an attempt to open the door. I must exit through the same door I entered Also, I have been using the bathroom for years - canine/feline attendance is not required.
The proper order for kissing is: Kiss me first, and then go smell the other dog or cat's butt. I cannot stress this enough.
Finally, in fairness, dear pets, I have posted the following message on the front door:
TO ALL NON-PET OWNERS WHO VISIT AND LIKE TO COMPLAIN ABOUT OUR PETS:
(1) They live here. You don't.
(2) If you don't want their hair on your clothes, stay off the furniture. That's why they call it 'fur'-niture.
(3) I like my pets a lot better than I like most people.
(4) To you, they are animals. To me, they are adopted sons/daughters who are short, hairy, walk on all fours and don't speak clearly.
Remember, dogs and cats are better than kids because they
(1) eat less,
(2) don't ask for money all the time,
(3) are easier to train,
(4) normally come when called,
(5) never ask to drive the car,
(6) don't hang out with drug-using people;
(7) don't smoke or drink,
(8) don't want to wear your clothes,
(9) don't have to buy the latest fashions,
(10) don't need a gazillion dollars for college and
(11) if they get pregnant, you can sell their children.
Job Description for Cats
~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
BATHROOMS - Always accompany guests to the bathroom. It is not necessary to do anything. Just sit & stare.
DOORS - Do not allow any closed doors ... in any room. To get the door open, stand on hind legs & hammer with forepaws. Once door is opened, it's not necessary to use it. After you have ordered an outside door opened, stand half-way in & out & think about several things. This is particularly important during very cold weather, rain, snow, or mosquito season.
CHAIRS AND RUGS - If you have to throw up get to a white chair quickly. If you cannot manage in time, get to an Oriental rug. If there is no Oriental rug, shag is good. When throwing up on the carpet, make sure you back up while barfing so it's as long as a human's bare foot.
HAMPERING - If one of your humans is engaged in any activity, and the other is idle, stay with the busy one. This is called helping, otherwise known as hampering. Following are the rules for hampering:
When supervising cooking, sit just behind the left heel of the cook. You cannot be seen and thereby stand a better chance of being stepped on and then picked up and comforted.
For book readers, get in close under the chin, between eyes and book -- unless you can lie across the book itself.
When human is working at a Computer, desk, walk across keyboard, bat at mouse pointer on screen, and then lay in human's lap across arms, hampering typing in progress.
WALKING - As often as possible, dart quickly & as close as possible in front of the human, especially on stairs, when they have something in their arms, in the dark & when they first get up in the morning. This will help them practice their co-ordination skills.
BEDTIME - Always sleep on the human at night so they cannot move around.
LITTER BOX - When using the litter box, be sure to kick as much litter out of the box as possible. Humans love the feel of Kitty Litter between their toes.
HIDING - Every now and then, hide in a place where the humans cannot find you and do NOT come out for 3 to 4 hours under any circumstances. This will cause the humans to panic (which they love) thinking that you have run away or are lost. Once you do come out. . . The humans will cover you with love & kisses, and you probably will get a treat.
ONE LAST THOUGHT - Whenever possible, get close to a human, especially their face, then turn around and present your butt to them. . ... humans love this, so do it often !
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
LOVE CAKE
~Shared by Treva, NC
A combination marble cake and cheese cake with a creamy chocolate topping, this recipe has all the goodness of a chocolate éclair.
1 box Fudge chocolate cake mix - prepared as directed
2 pounds Ricotta cheese
1 cup Sugar
4 Eggs
1 tsp Vanilla
1 box (3 3/4 oz.) Instant chocolate pudding
1 cup Milk
8 oz. Non-dairy whipped topping, thawed
Oven Temp ~ 350°
Baking Time ~ 1 Hour
Pan Type ~ 9 x 13 pan
Preheat oven, grease and flour pan.
Prepare cake batter as directed on box and pour into prepared pan.
In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake batter. Bake. Cool completely.
To make icing, mix instant pudding with milk; fold in whipped topping. Spread over cake, decorate with cherries and candy sprinkles; refrigerate until ready to serve.
WARM SPINACH SALAD
~Shared by Pat in Minden, NV
I love Spinach Salad and I just had my second back surgery (January 29, 2009) and after a couple of days at home from the hospital, my husband surprised me with this recipe. This is the first time he has ever in (48) years of marriage made Spinach Salad and boy is it ever a BIG hit! I have eaten many different Spinach Salads and believe me this is the best!
Note from Publisher: Pat's hubby owns Phil's Creative Chocolates and is an author. His latest book is:
Gourmet Made Easy. See both items in the A to Z Readers' Family-Owned Business Guide section
at the end of this issue.
3 slices bacon, fried and crumbled
1 tablespoon red wine vinegar
3 tablespoons Balsamic vinegar
3 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon Dijon mustard
pinch Kosher salt
pinch fresh ground black pepper
2 hard boiled eggs, coarsely chopped
baby spinach
In a small sauce pan, combine all ingredients, except eggs and spinach. Warm mixture to slow simmer. Place washed spinach in serving bowls. Pour equal amounts of sauce over spinach. Add equaled amounts of chopped egg on top of spinach and serve while still warm.
Serves 4
CHICKEN & TORTILLA ENCHILADA BAKE
~Shared by Linda H., Rosharon, TX
Serves: 4
1 jar (17.5 oz.) Pace® Enchilada Sauce
9 corn tortillas (6")
2 cups cooked chicken, shredded or chopped
2 cups shredded Mexican cheese blend
PREHEAT oven to 350°F. Spread 1/4 cup enchilada sauce in bottom of 9" pie plate.
POUR remaining enchilada sauce into shallow dish. Dip 3 tortillas into sauce to coat. Place in pie plate, overlapping as needed. Top with half of chicken and 1/2 cup cheese. Dip 3 more tortillas in enchilada sauce and place on top. Top with remaining chicken and 1/2 cup cheese. Dip remaining tortillas in enchilada sauce and place on top. Spread with remaining enchilada sauce.
BAKE 25 min. Top with remaining cheese and bake until cheese melts. Cut into wedges.
Source: PaceFoods.com
BUTTER PECAN CAKE AND FROSTING
~Shared by Treva, NC
Butter-Pecan Cake:
1 & 1/2 cup chopped pecans
1 cup butter
2 & 1/4 cup flour
3/4 cup sugar
1/2 cup light brown sugar, firmly pk.
1 Tbsp. baking powder
1 tsp. salt
1 cup milk
1 tsp. vanilla
2 eggs
Butter Pecan Frosting:
4 cup powder sugar
reserved browned butter
1/8 tsp. salt
1 tsp. vanilla
about 1/3 cup milk
remaining chopped pecans
In 2-qt. saucepan over med. low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.
In a large mixing bowl combine flour, sugar, brown sugar, & baking powder, salt, milk, vanilla, eggs, & 1/2 cup of the browned butter. Beat for about 2 min. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased & floured 8"or 9" round layer cake pans. Bake at 350 F. for 25 to 30 min., do toothpick test. Cool for 5 min.; remove from pans & cool thoroughly before frosting.
Frosting: Blend powder sugar with remaining browned butter, 1/8 tsp. salt, 1 tsp. vanilla, & 1/4 cup milk. Add more milk if necessary, a tsp. at a time. Stir in remaining chopped pecans. Spread top of one layer with about 1/2 c. frosting; top with second layer. Spread remaining frosting over the top & sides of the cake.
STARBUCKS MOCHA FRAPPUCCINO BLENDED COFFEE (GRANDE)
~Shared by Doe, Oliver, B.C.
2 tbsp water
1/2 tbsp instant coffee
1 tsp sugar
20 ice cubes
1/2 c fat free half & half
2 tbsp choc syrup
1/3 c aerosol fat free whipped topping
In small micro safe bowl or cup, combine water & coffee. Micro on high for 1 min, til water is hot enough to dissolve coffee. Add sugar. Stir til coffee & sugar are dissolved. Transfer to mixing bowl. Add 6 ice cubes. Stir to accelerate melting the ice. When ice is almost melted, add the half & half & chocolate syrup. Stir to mix. Pour into a blender jar. Add enough ice cubes for liquid to reach 16 oz-2 c marker on blender jar. Blend on high speed for 30-60 sec til just slushy. Pour into 16 oz-2 c tumbler. Top with whipped topping. Serve with straw.
1 serving at- 241 calories, 5g protein, 46g carbs.
MANGO MARGARITA
~Shared by Patricia, Charlevoix, MI
Mango Margarita Mix:
11/4 pounds fresh mangoes
1 cup water
1/2 cup sugar
Gray salt
For each drink:
3 cups ice
11/2 cups Mango Margarita Mix
4 ounces tequila
2 ounces triple sec
Lime wedges
Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Gray Salt to coat rim.
SPAM RANGOONS
~Shared by Treva, NC
Great American SPAM Championship, Tonya Gladdish of Oak Ridge, 1st Place, Tennessee Valley Fair
1 (12 oz) can SPAM Classic, diced
2 (8 oz) pkgs cream cheese, softened
3 green onions, diced
1/2 cup crushed pineapple, drained
1 (16 oz) pkg egg roll wraps, trimmed to perfect square
1/2 cup soy sauce
1 TBSP sugar
vegetable oil for frying
sweet n sour sauce
In medium sauce pan, bring diced SPAM, soy sauce and sugar to a boil. Boil for 5 minutes. Remove from heat and drain. Cool SPAM. In a large mixing bowl, combine SPAM, cream cheese, green onion and pineapple. Mix well. On a flat surface, lay out trimmed egg roll wraps. Place 2 TBSP of SPAM mixture in center of egg roll wraps. Moisten edges with water and fold wraps over into a triangle and press edges together to seal. Heat vegetable oil in a large, deep pan to 325 degrees F. Fry one (1) Rangoon at a time for 2-3 minutes or until golden brown. Drain on paper towel lined plate. Serve with sweet ‘n.sour sauce.
Makes 15 rangoons.
EASY BACON, ONION AND CHEESE STUFFED BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
3 pounds ground beef
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons barbeque sauce
1/2 teaspoon garlic powder
1/2 pound bacon, cut into 1/4 inch pieces
1 medium onion, finely chopped
3/4 cup shredded Cheddar cheese
6 hamburger buns, split
In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
Prepare a grill or large skillet for medium heat.
As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.
BLUEBERRY DESSERT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1-1/2 c crushed graham crackers (16 crackers)
1/4 c melted butter
1/2 c powdered sugar
2 eggs
1/2 c sugar
8 oz pkg cream cheese, room temp
1 can blueberry pie mix
12 oz cool whip
Blend crackers, butter and powdered sugar. Pat into buttered 9x13-inch pan. Beat eggs; add sugar and cream cheese, whip until smooth. Spread on crust and bake 20 min at 350°, Cool. Spread the blueberry pie mix on top of cream filling. Cover with whipped cream and refrigerated.
CHICKEN TAMALE PIE
~Shared by Treva, NC
A corn batter tops chicken and favorite Mexican ingredients and turns into one hot tamale--pie, that is!
Makes 6 servings
1 package (9 oz) frozen diced cooked chicken, thawed
1 can (4.5 oz) chopped green chiles, drained
2 teaspoons taco seasoning mix (from 1.25-oz envelope)
1 cup shredded Mexican cheese blend (4 oz)
1/2 cup Original Bisquick mix
1/2 cup cornmeal
3/4 cup milk
1 egg
1 can (11 oz) Mexicorn whole kernel corn with red and green peppers, drained
Shredded lettuce, sour cream and Thick 'n Chunky salsa, if desired
1. Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.
2. In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.
3. Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.
High Altitude (3500-6500 ft): Bake 33 to 38 minutes.
Serve With Mash an avocado and stir into 1 cup of your favorite salsa. Spoon on top of shredded lettuce for a quick side salad.
Variation For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
Source: Bisquick
CHI-CHI'S CHICKEN FAJITAS
~Shared by Jim D., WA State
Go out and find your favorite margarita mix (Mr & Mrs T's is good) or a little sweet & sour, put the chicken breasts in a Shallow pan and cover with the mix. Marinate at least overnight, preferably for 24 hours. YUMM!
THE BEST BARBECUE SHRIMP
~Shared by Johnny, LA
Serves six
Ingredients:
2 pounds jumbo Louisiana shrimp
3 cups of oyster water
3 cups of Worcestershire sauce
3 cups of shrimp shells
1Tablespoon + 1 teaspoon of black pepper
1 teaspoon Creole seasoning
1/4 teaspoon cloves
1 bay leaf
1 tablespoon lemon juice
1and 1/2 cups of heavy cream
1and 1/2 cups of butter
2 teaspoons of salt
1 large loaf of bread
Method:
In a heavy bottom saucepan, lightly toast the shrimp shells for five minutes. Add the Oyster water, Worcestershire sauce, 1 teaspoon of black pepper, the Creole seasoning, cloves, bay leaf and the lemon juice. Bring to a simmer and let the liquid reduce by half. In another large pot sauté the shrimp half way with a little olive oil and season with the salt and remaining pepper. Add the barbecue base and heavy cream and let the shrimp finish cooking Stir in the butter and serve with warm bread.
BREEZY BANANA CARAMEL PIE
~Shared by Treva, NC
An easy to make an old favorite.
Serves 8
One prepared pie crust
4 bananas, ripe
One 8 oz. can sweetened condensed milk
1 cup whipping cream
1/8 cup powdered sugar
1 teaspoon vanilla
Fill the pan of your double boiler with water, place over high heat, and bring to a boil.
In the bowl of your double boiler pour in the sweetened condensed milk. Reduce the heat to simmer, then cook for 1.5 hours, stirring from time to time. (Remember to add more water to the bottom pan, when necessary, to keep the pan from burning.)
Bake pie crust according to manufacturer's instructions. Set aside.
When the caramel is thick and darker, remove from heat and let cool slightly.
Slice the bananas into pie crust. Spread the caramel evenly over the bananas.
Chill until cold (at least 4 hours).
Whip the cream with the sugar and vanilla until stiff peaks form.
Spread the whipped cream over the bananas and serve.
EASY POTATO SOUP
~Shared by Marilyn, Canton, OH
4 to 5 potatoes, peeled and cubed
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1 1/4 cups water
4 2/3 cups. milk
6.6-oz. pkg. instant potato flakes
Garnish: shredded Cheddar cheese, sliced green onions, crumbled bacon
Combine potatoes, soups and water in a slow cooker.
Cover and cook on high setting until potatoes are tender, about 2 to 3 hours.
Stir in milk; add potato flakes to desired consistency, stirring constantly.
Cover and cook on high setting an additional 2 to 3 hours longer.
Spoon into bowls to serve; top with garnishes.
Serves 4 to 6.
CHICKEN TURNOVERS
~Shared by Marsha G., Rochester, IN
1½ cups cooked, diced chicken breast meat
4 ounces (½ of an 8-ounce package) reduced-fat cream cheese
1 cup cooked, diced fresh asparagus
¼ cup crumbled real bacon bits
½ cup shredded Swiss cheese
Salt and freshly ground black pepper, to taste
1 8-ounce tube reduced-fat crescent roll dough
Heat oven to 350 degrees. Combine chicken, cream cheese, asparagus, bacon bits and cheese in a bowl. Season to taste with the salt and pepper and set aside. Open the tube of roll dough and separate into four squares and press the perforations together. Spoon about ½ cup of the chicken mixture in the center of one of the squares of dough, pull in the four corners and twist to create a "turnover." Press the seams to seal tightly. Place on a baking sheet that has been sprayed with nonstick cooking spray and repeat with remaining dough and filling. Bake for 20 minutes, until golden brown.
Makes 4 turnovers.
CHEESE 'N BEEF TOPPED POTATOES
~Shared by Treva, NC
Try this simple meat and potatoes meal for a quick weeknight dinner.
Preparation time: 10 min; Microwaving time: 16 min
Yield: 4 servings
4 medium baking potatoes
4 ounces (1 cup) LAND O LAKES® American Pasteurized Process Cheese, shredded
1 (2 & 1/2-ounce) package dried beef, chopped
2 tablespoons LAND O LAKES® Butter, softened
1/4 teaspoon garlic powder
Pierce potatoes with fork; place on paper towel in microwave. Microwave on HIGH 7 minutes; turn potatoes over. Microwave on HIGH until fork tender (8 to 10 minutes). Cover; let stand 5 minutes.
Meanwhile, in medium bowl stir together all remaining ingredients. Split hot potatoes in half; top each with about 1/4 cup beef mixture. Microwave on HIGH until cheese begins to melt (1 to 2 minutes).
Nutrition Facts (1 serving): Calories: 410, Fat: 15g, Cholesterol: 50mg, Sodium: 1100mg, Carbohydrates: 52g, Dietary Fiber: 0g, Protein: 16g
Source: Land O Lakes
ORANGE GLAZED CARROTS
~Shared by Luanne, FL
This is a very good recipe for any time. I think carrots and oranges really compliment each other.
2 tablespoons butter or stick margarine
1/3 cup honey
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup of orange marmalade
Dash of dried thyme
1 1/2 pounds baby carrots
Preheat oven to 375F. Place butter in a small microwave-safe bowl; microwave at high 20 seconds or until melted. Stir in honey and the next 5 ingredients (honey through thyme).
Place carrots in a 1-quart casserole, and pour honey mixture over carrots. Cover and bake at 375F for 1 hour or until tender.
About 4 servings.
ROLLED-STUFFED TURKEY BREAST
~Shared by Jessica, Corfu, Greece
1 onion
1 clove garlic
1 jar (7 oz. size) roasted red peppers
3 1/2 tablespoons butter
3/4 teaspoon basil
Salt & pepper
1 cup bread crumbs
1 tablespoon chopped fresh parsley
4 pounds boneless turkey breast
3/4 cup water
Heat oven to 425 degrees F. Chop onion and garlic finely. Drain peppers and pat dry. Heat 3 tablespoons butter in pan. Add onion, garlic and basil. Remove from heat. Add salt, pepper, bread crumbs and parsley. Lay turkey skin side down on a work surface. Pound to an even thickness. Spread bread crumb mixture over turkey and cover with peppers. Roll up breast and tie with string in several places. Rub with 1 1/2 tablespoons butter. Place in oven and reduce temperature to 350 degrees F. Roast for about 2 hours or until 180 degrees internal temperature. Skim fat from pan juices and make gravy accordingly.
Source: CDKitchen
CRESCENT CARAMEL SWIRL
~Shared by Treva, NC
Prep Time: 20 min
Start to Finish: 55 min
12 servings
Here's a hot, chewy sweet roll made with easy refrigerated Crescents.
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
1 Heat oven to 350°F. Melt butter in small saucepan. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
2 . Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3 Bake at 350°F. for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper. Serve warm.
Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, bake time will be closer to 33 minutes.
NUTRITION INFORMATION PER SERVING: Serving Size: 1/12 of Recipe
Calories 290 Calories from Fat 160 Total Fat 18g 28% Saturated 7g 35% Cholesterol 20mg 7% Sodium 370mg 15% Total Carbohydrate 29g 10% Dietary Fiber 1g 4% Sugars 16g Protein 3g
Exchanges: 1 Starch; 1 Fruit; 3 1/2 Fat
Source: Pillsbury
Lois Ann Groves Greenwood Village, CO
Bake-Off® Contest 27, 1976 $25,000 ONE OF TWO GRAND PRIZE WINNERS
FRUIT ROCKS
TNT
~Shared by Pat, Merritt Island, FL
(Makes a lot, that's why the half recipe.)
1 1/3 C sugar
1 1/3 C margarine
3 large eggs
3 1/4 C flour (1/4 for fruit & nuts)
1 1/3 tsp baking soda in 2 Tbs hot water
1/2 tsp salt
1 tsp cloves
1 tsp cinnamon
1 lb pecans pieces
3/4 lb raisins (or less)
1 pint mixed candied fruits (I use cherries & pineapple)
1 7 oz package of dates
Cut up nuts, dates, add other fruits in medium size bowl and toss with 1/4 C flour.
Mix sugar and soft margarine into larger mixing bowl. Add eggs, without beating, and stir in well. Mix flour, salt, soda and spices. Add to sugar, egg, etc., mixture. Add the hot water and stir in candied fruit, raisins, dates and nuts. Mix and drop by teaspoon on to cookie sheets.
Bake until lightly browned, about 10 or 12 minutes.
HALF SIZE:
2/3 C sugar
2/3 C margarine
1-1/2 (2) large eggs
1-5/8 C flour = 1 cup +5 oz flour (1/4 for fruit & nuts)
2/3 tsp baking soda in 1 Tbs hot water
1/4 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 lb pecans pieces
3/8 lb raisins (or less)
1/2 pint mixed candied fruits
1/2 of 7 oz package of dates = 3.5 oz of dates
MOSTACCIOLI IN FIERY TOMATO SAUCE
~Shared by Mary S., Nashville, TN
The amount of pepper in this recipe produces a pleasant glow.
Makes 4 to 6 servings
1 tablespoon extra-virgin olive oil
4 ounces prosciutto, cut in slivers
1 can (14 1/2 ounces) diced tomatoes
3/4 teaspoon crushed red pepper
1 tablespoon salt
1 pound dried mostaccioli
2 tablespoons minced fresh flat-leaf parsley
1/4 cup (1 ounce) grated Parmesan cheese
Set a covered large pot of water over high heat. In a medium sauté pan, warm the oil over medium-low heat. Add the prosciutto. Cook, stirring occasionally, about 6 minutes, or until any fat is melted. Remove with a slotted spoon and set aside.
Add the tomatoes and red pepper to the pan. Cover and cook about 5 minutes, or until softened, crushing some of the tomato chunks with the back of a large spoon.
When the water boils, add the salt and mostaccioli. Stir. Cover and return to the boil. Uncover and boil, stirring occasionally, for about 10 minutes, or until al dente. Reserve 1/2 cup of the cooking water.
Drain the mostaccioli and return to the pot. Add the reserved prosciutto. Toss. Add the tomato sauce and parsley. Toss, adding some of the reserved water to loosen the sauce, if needed. Sprinkle each serving with Parmesan.
CHICKEN-SALSA-CORNBREAD SALAD
~Shared by Treva, NC
Prep Time: 20 min
Serving size: 8 Servings
CORNBREAD:
1 package Martha White® Mexican Cornbread Mix
2/3 cup milk
2 tablespoons Crisco® Vegetable Oil
1 egg, beaten
SALAD:
2 cups shredded cooked chicken
1 cup chopped red or green bell pepper
4 ounces shredded colby-Monterey Jack cheese blend
1/2 cup chopped fresh cilantro
1 can (15.25-oz.) whole kernel corn, drained
1 can (15-oz.) black beans, drained
1 can (2 1/4-oz.) sliced ripe olives, drained
DRESSING:
1 container (8-oz.) sour cream
1 cup salsa
1.Heat oven to 450 degrees F. Grease 8-inch cast iron skillet. Place in oven for 7 to 8 minutes or until hot.
2.In small bowl, combine cornbread mix, milk, oil and egg; stir until smooth. Pour into hot skillet.
3.Bake at 450 degrees F. for 15 to 20 minutes or until golden brown. Cool about 25 minutes or until completely cooled.
4.Cut cornbread into 1/2-inch cubes. In large serving bowl, combine cornbread cubes and all remaining salad ingredients.
5.In small bowl, combine sour cream and salsa; mix well. Spoon dressing over salad; toss gently to combine. Cover; refrigerate 2 hours before serving.
Source: Martha White
SOUTH-OF-THE-BORDER ICEBERG SALAD
~Shared by Linda H., Rosharon, TX
Serves 4
Serve this with burgers as a nice side salad.
1/2 head of iceberg lettuce, chopped
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and cut into thin strips, optional
½ onion sliced thinly or chopped
1 ripe Hass avocado
2 limes
In a salad bowl, combine the chopped iceberg, mango, red bell pepper and the onion. Cut all around ripe avocado lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon then scoop the flesh out in one piece from both halves. Chop the avocado into bite-sized pieces and add them to the salad. Squeeze the juice of 2 limes over the salad and drizzle with about 3 tablespoons of EVOO. Season with salt and pepper, and toss to coat.
Source: Rachael Ray
LAURA'S YUMMY APPLE CAKE
~Shared by Doe, Oliver, B.C.
6 c apples
1 c baking Splenda
1/2 c canola oil
1 c pecan pcs
2 eggs, well beaten
2 tsp vanilla
2 c flour
2 tsp b soda
2 tsp cinnamon
1/4 tsp salt
Preheat 350. Peel & dice apples, toss them with Splenda in lg bowl. Add oil. Pecans, eggs & vanilla. Mix tog all dry ingred & add to apple mix. Bake in greased 9x13 dish for 40 mins to one hour.
CREAMED ONION BAKE
~Shared by Treva, NC
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
Onions, peas, cornbread stuffing and cheese are dressed in a creamy mushroom sauce, and baked until bubbly.
4 tbsp. butter OR margarine
1 1/2 cups Pepperidge Farm® Corn Bread Stuffing
2 tbsp. chopped fresh parsley OR 2 tsp. dried parsley flakes
3 large onions, cut in half and sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
1 cup frozen peas
1 cup shredded Cheddar cheese
MELT 2 tbsp. butter and mix with stuffing and parsley.
HEAT remaining butter in skillet. Add onions and cook until tender.
STIR in soup, milk and peas. Spoon into 2-qt. shallow baking dish. Sprinkle cheese and stuffing mixture over soup mixture.
BAKE at 350°F. for 30 min. or until hot.
Source: Pepperidge Farm
FRUIT COOLER
~Shared by Patricia, Charlevoix, MI
1 can frozen apple juice concentrate
1 cup sliced strawberries
2 tbsp sugar
1 lemon
1 apple
1 liter soda water
ice
Toss strawberries with sugar, and let sit overnight in refrigerator. Cut lemon, reserve two slices. Juice the rest. Mix together the lemon juice, strawberries, apple juice, and soda water. Add slices of lemon (decor, really).
In glasses, put ice cubes, and a slice of apple. Pour drink in, and serve.
SHRIMP PASTA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 C. uncooked small pasta shells
1 lb. frozen cooked small shrimp
1 1/2 C. frozen peas thawed
1/2 C. thinly sliced green onion
1/4 C. minced fresh parsley
1/3 C. reduced fat mayonnaise
1/3 C. reduced fat plain yogurt
2 T. lemon juice
1 T. minced fresh dill
1/4 t. salt
1/4 t. pepper
Cook pasta according to directions on package; drain and rinse in cold water. In a large bowl, combine the shrimp, peas, green onions and parsley. Stir in the pasta. In a small bowl, combine the remaining ingredients. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour.
AMERICAN CHOP SUEY
~Shared by Treva, NC
1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
2. Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine.
Serves 6 (about 10 cups total).
Nutritional Information
Per serving: 270 calories, 4g fat, 21g prot., 38g carbs., 3g fiber, 580mg sodium.
EGG ROLLS WITH SHRIMP & PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
8 oz can bean sprouts, rinsed and drained
3 tbsp oil
1/2 lb ground pork
8-10 oz bag frozen baby shrimp, thawed
3 c finely-diagonally chopped celery
1 tbsp soy sauce
1 tbsp Chinese rice wine OR cooking sherry
2 tsp salt
1/2 tsp sugar
1 tbsp cornstarch dissolved in 2 tbsp water
1 lb pkg egg-roll wrappers
Oil for deep frying
Rinse bean sprouts in cold water and place on towel to drain well. Heat 1 tbsp of the oil in a wok or large skillet over high heat. Add the ground pork and cook until browned, about 2 minutes. Add the rice wine, soy sauce, and shrimp and cook for another minute. Transfer mixture to a large bowl and set aside. Pour remaining oil in wok and heat, Add celery and stir-fry for about 5 minutes..... then add salt, sugar, and bean sprouts. Return pork mixture and mix thoroughly. Give the cornstarch mixture a stir, then add it to the work, stirring until combined. Transfer mixture to large bowl and cool.
For each egg roll, place about 1/4 c of filling in center of wrapper, lying diagonally. Lift the lower corner over the filling and tuck the point under it. Bring both side corners over the filling, then roll up egg roll. To assure that top corner of wrapper stays put, first dab on a drop of egg wash or a drop of water. Repeat with remaining filling.
Heat about 3 c of oil in a wok until the oil reaches about 375* on a deep-frying thermometer. Place 5 or 6 egg rolls in hot oil and deep fry them for about 2 or 3 min. they should become golden brown. Fry in batches.
Serve while still warm , with you favorite dipping sauce.
SMARTER TARTAR
~Shared by Jim D., WA State
2 T dill pickle
2 T onion
2 T parsley
5 T mayo
1 T horseradish
1/2 t dry mustard
1 T lemon juice
Chop pickle, onion, parsley & add remaining ingredients, add salt, pepper and stir.
STUFFED SHELLS
~Shared by Treva, NC
Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes
One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce - if desired
Step 1
Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. Meanwhile make the filling (step 2). When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
Step 2
In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
Step 3
Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.
Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. Fill some of the shells with the basic mixture for the kids and fill the rest with the additions for the adults or adventuresome eaters.
Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.
Tip:
Stuff pre-cooked pasta shells with anything you like. Try chicken, ham or tuna salad from the deli. Sprinkle a little OLD BAY seasoning or paprika on it. Add some kind of greenery or edible flowers. It dresses up a dish with little effort and makes a lasting impression.
Source: Kraft
STRAWBERRY FLIP-FLOP CAKE
~Shared by Johnny, LA
10 ounces miniature marshmallows
1 box yellow cake mix
3 ounce box strawberry gelatin
16 ounce package frozen strawberries
2/3 cup water
Spray a 10x13 inch baking pan to prevent sticking. Spread marshmallows evenly over the bottom. Mix cake as directed on the box and pour batter over the marshmallows. Sprinkle the dry gelatin powder over the cake batter. Let strawberries thaw slightly, but do not drain. Spoon here-and-there over the gelatin. With a spoon, drizzle water evenly over the strawberries. Do not stir. Carefully place the pan on the center rack in a 350° oven. Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown. Cool in the pan at least 30 minutes before serving. Store any leftovers in the refrigerator. You can top with whipped cream or ice cream if desired. When serving you will see that the marshmallows are now on top and the strawberries are on the bottom. This freezes well.
HAM WITH FETTUCCINE
~Shared by Larry J., Spring Hill, TN
No more excuses for a boring dinner
INGREDIENTS:
1/2 pound mushrooms
1/4 cup butter
1/2 pound cooked ham, julienne
1 pound zucchini, julienne
1 cup heavy cream
1/2 cup butter, cut into bits
Salt and pepper, to taste
1 (12-ounce) box fettuccine
1/2 cup chopped parsley
3/4 cup freshly-grated Parmesan cheese
TO PREPARE:
Saute mushrooms in 1/4 cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, 1/2 cup butter, salt, and pepper. Bring mixture to a boil, reduce heat, and simmer 3 minutes. Cook fettuccine until al dente; drain. Add to ham-vegetable mixture, combining well. Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.
Serves: 6
Source: "Atlanta Cooknotes"
CHOCOLATE-CHOCOLATE CUPCAKES WITH WHITE FROSTING
~Shared by Treva, NC
Although most cupcakes recipes say to fill the baking cups only two-thirds full, you can fill these all the way to the top. The batter is thick enough to form a nice dome when baked.
3/4 cup unsweetened cocoa
3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup sour cream
1 & 1/2 cups milk chocolate morsels
White Frosting (recipe follows)
Preheat oven to 350 F. Place 12 paper baking cups in a muffin pan. Sift together cocoa and the next three ingredients in a medium bowl. Set aside. Beat the butter and sugar at medium speed with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the cocoa mixture to the butter mixture alternating with the sour cream, beginning and ending with the cocoa mixture. Beat at low speed until well blended after each addition. Stir in the morsels. Spoon batter evenly into the baking cups, filling completely full. Bake for 25 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan for five minutes. Transfer to a wire rack and cool for 30 minutes or until completely cool . Spread the white frosting evenly on the cupcakes.
Yield: 1 dozen cupcakes
White Frosting
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2 to 3 tbsp milk
Beat the butter with an electric mixer at medium-high speed until creamy. Gradually beat in the sugar until smooth. Beat in the vanilla and 2 tbsp milk, adding additional milk, if necessary, for desired consistency.
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BEEF & BEAN CHILE VERDE
~Shared by Jim D., WA State
Makes 4 servings, about 1 1/2 cups each
Ingredients
1 pound 93%-lean ground beef
1 large red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon cayenne pepper, or to taste
1 16-ounce jar green salsa, green enchilada sauce or taco sauce
¼ cup water
1 15-ounce can pinto or kidney beans, rinsed
Instructions
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Tips
Cover and refrigerate for up to 3 days. Reheat just before serving.
Nutrition Information
Per serving: 307 calories; 8 g fat (3 g sat, 3 g mono); 64 mg cholesterol; 29 g carbohydrate; 27 g protein; 6 g fiber; 516 mg sodium; 641 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A & Zinc (40% dv), Folate (20% dv), Potassium (18% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 2 vegetable, 3 lean meat
Source: EatingWell.com
TOMATOES STUFFED WITH VEGETABLES & RICE
~Shared by Treva, NC
This recipe comes to us from the Florida Fresh Tomato Committee. It makes a great light vegetarian side dish or even entree.
6 large fresh Florida tomatoes
2 T olive oil
1-1/2 C sliced fresh, white mushrooms
1 C chopped onions
1 package (10 oz.) frozen, chopped spinach, thawed and drained
2 tsp. garlic, minced
1 tsp. dried basil
1/2 tsp. salt or 1 chicken bouillon cube
1/4 tsp. pepper
1/2 C quick cooking rice
1/4 C plus 2 T grated Parmesan cheese
Preheat oven to 400°F.
Use tomatoes held at room temperature until fully ripe. Cut a slice from the top of each tomato, remove pulp leaving a 1/4-inch thick shell, set aside.
Chop tomato pulp (makes about 3-1/2 cups). In a large skillet over high heat, heat oil until hot. Add onions and mushrooms and cook and stir until tender, about 10 minutes. Add spinach, chopped tomatoes, garlic, basil, salt and pepper. Cook, over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in rice. Remove from heat, cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in 13 x 9 x 2" baking pan. Spoon hot mixture into shells, dividing evenly. Sprinkle 1 teaspoon Parmesan on top of each. Bake until tomatoes are hot and filling is golden, about 15 minutes. Serve as an accompaniment to grilled chicken or pork or as a main dish.
Serves 6
MINI MOLTEN CHOCOLATE CAKES WITH MOCHA SAUCE
~Shared by Jim D., WA State
Makes 6 servings, 2 cakes each
Ingredients
4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 ½ tablespoons light cream
2 teaspoons instant espresso powder or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
⅛ teaspoon salt
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water
Instructions
1. Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.
2. Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see "No Microwave?" below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.
3. To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.
4. To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.
5. To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.
6. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and puddinglike, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.
7. To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.
Tips
Prepare through Step 5, cover and refrigerate for up to 2 days. After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave on Medium for about 20 seconds. | Equipment: 12-cup mini muffin pan
No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.
Nutrition Information
Per serving: 244 calories; 17 g fat (7 g sat, 3 g mono); 49 mg cholesterol; 27 g carbohydrate; 3 g protein; 2 g fiber; 64 mg sodium; 30 mg potassium.
2 Carbohydrate Servings
Exchanges: 2 other carbohydrate, 3 fat
Source: EatingWell.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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SALMON WITH ROASTED PLUM TOMATOES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Topping ingredients:
- 4 medium-large plum tomatoes, cut into 3/4-inch chunks
- 1 tablespoon balsamic vinegar
- 1 teaspoon crushed garlic
- 1/4 teaspoon dried oregano
Rest of ingredients:
- 4 boneless skinless salmon fillets (5 ounces each)
- 1/4 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- Olive oil cooking spray
- 1/4 cup thinly sliced scallions
DIRECTIONS
Preheat oven to 450 degrees.
Combine the topping ingredients in a bowl and toss to mix well. Set aside.
Rinse the salmon fillet with cool water and pat dry with paper towels. Sprinkle both sides of each fillet with some of the salt and pepper. Coat a medium baking sheet with nonstick cooking spray and arrange the fillets on the pan. Spray the tops lightly with the cooking spray. Coat another medium baking sheet with cooking spray and spread the tomato mixture over the sheet.
Place both baking sheets in the oven and bake for about 10 minutes, until the fish flakes easily with a fork and the tomatoes are tender but not mushy. If the tomatoes are done before the fish is, remove them from the oven and set aside to keep warm. Serve the fillets hot, topping each serving with some of the tomatoes and a sprinkling of scallions.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 219, Carbohydrate: 4 g, Cholesterol: 78 mg, Fat: 9.2 g, Fiber: 0.8 g, Protein: 29 g, Sodium: 215 mg, Calcium: 26 mg
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
CHINESE PEPPER STEAK
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 teaspoon sesame oil
- 1/2 medium onion, sliced (1 cup)
- 2 medium green bell peppers, sliced (about 3 cups)
- 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
- 3 medium cloves garlic, crushed
- 1/2 pound sirloin steak, cut into 2x1/2-inch strips
- 2 tablespoons lite soy sauce
DIRECTIONS
Heat sesame oil in wok. When wok is smoking, add onion, green pepper, ginger, and garlic. Stir-fry 3 minutes.
Add meat and stir-fry 1 minute.
Add soy sauce and stir-fry 3 minutes. Remove to a plate. Do not wash work; use it to stir-fry cooked rice.
Nutritional Information Per Serving (1/2 of recipe): Calories: 242, Fat: 8 g, Cholesterol: 64 mg, Sodium: 661 mg, Carbohydrate: 19 g, Dietary Fiber: 4 g, Sugars: 11 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 3 Vegetable
Source: "Mix 'n Match Meals in Minutes"
LEMON BARBECUED CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 6 servings
Serving size: 1 breast half or 1 leg and 1 thigh
INGREDIENTS
- 2 teaspoons Worcestershire sauce
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried oregano
- 1/2 cup fresh lemon juice
- 1/2 cup olive, canola, or corn oil
- 1 green onion with green top, chopped
- 6 chicken breast halves, or 6 legs and 6 thighs (2-1/2 to 3 pounds)
DIRECTIONS
Mix the Worcestershire sauce, lemon zest, salt, dry mustard, and oregano in a small bowl. Gradually stir in the lemon juice, followed by the oil and chopped green onions.
Brush the mixture over the chicken pieces. Cover and marinate in the refrigerator for at least 2 hours.
Prepare a charcoal grill.
Remove the chicken from the marinade and place skin side down on the grill. Set 3 to 6 inches from charcoal that has reached the light gray ash stage. Cook 30 minutes for breast halves and 40 minutes for thighs, turning every 10 to 15 minutes.
Nutritional Information Per Serving: Calories: 224, Fat: 12 g, Cholesterol: 73 mg, Sodium: 268 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 27 g
Diabetic Exchanges: 4 Lean Meat
Source: "The New Family Cookbook for People With Diabetes"
SWEET POTATOES WITH PINEAPPLE BROTH
~Shared by Mary S., Nashville, TN
Serves: 8
INGREDIENTS
- 4 medium sweet potatoes, unpeeled
- 1 teaspoon low-fat margarine
- 1/4 cup unsweetened pineapple juice
- 2 tablespoons low-sodium chicken broth
- 1 tablespoon chopped unsweetened pineapple
- Pinch of cinnamon
- Pinch of allspice
- Vegetable cooking spray
DIRECTIONS
Preheat oven to 375 degrees F.
Boil potatoes in water in large saucepan until tender, about 30 minutes; remove skins. Mash pulp in large bowl; add margarine, fruit juice, and broth and whip until fluffy.
Add chopped pineapple and spices; transfer to 1-quart baking dish coated with cooking spray. Bake for 30 minutes or lightly browned.
Nutritional Information Per Serving: Calories: 67, Fat: 0.3 g, Cholesterol: 0 mg, Sodium: 14 mg, Protein: 1.1 g, Carbohydrate: 15.2 g
Diabetic Exchanges: 1 Bread/Starch
Source: "1,001 Delicious Recipes for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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CHOCOLATE FONDUE
~Shared by Jim D., WA State
Makes 2 servings
Ingredients
3 ounces bittersweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon brewed espresso (see Kitchen Tip)
½ teaspoon vanilla extract
Pinch of salt
1 banana, peeled and cut into 8 pieces
8 1-inch chunks fresh pineapple
4 strawberries
Instructions
1. Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. (Alternatively, see �No Microwave?� below.)
2. Pour the chocolate mixture into a serving bowl. Serve with fruit.
Tips
Equipment: Fondue forks or bamboo skewers
Kitchen Tip: If you don�t have an espresso maker, look for instant espresso powder at your supermarket.
No Microwave? Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until almost melted. Remove from the heat and stir until the chocolate melts completely.
Nutrition Information
Per serving: 345 calories; 19 g fat (10 g sat, 2 g mono); 20 mg cholesterol; 54 g carbohydrate; 4 g protein; 7 g fiber; 81 mg sodium; 382 mg potassium.
Nutrition bonus: Vitamin C (90% daily value).
3 Carbohydrate Servings
Exchanges: 2 fruit, 1 carbohydrate (other), 4 fat
Source: EatingWell.com
MOROCCAN CHICKEN WITH LEMON AND OLIVES
~Shared by Mary S., Nashville, TN
2 plump cloves garlic peeled
2 tsp. paprika
2 tsp. ground cumin
1/2 tsp. ground black pepper
4 Tbsp. olive oil
6 chicken thighs, on the bone
1 medium onion finely chopped
1 tsp. saffron threads
2 tsp. ground turmeric
4 oz. green olives stoned
2 large lemons
Crush the garlic cloves to a paste with a little salt. Mix with the paprika, cumin, black pepper and half the olive oil. Toss with the chicken and leave as long as you can. Heat the remaining oil in a shallow casserole. Add the chicken pieces and cook on all sides until golden. Remove with a draining spoon and set aside. Add the onion and cook until golden, then add the saffron, turmeric, and olives. Cook over a medium heat for 2 minutes. Return the chicken to the pan. Add the juice of 1 lemon and 8 fl oz cold water. Slice the second lemon and add to the pan. Bring to the boil, cover with a lid, and simmer until the chicken is cooked (about 15 minutes) basting regularly. You need about 5 Tbsp spicy sludge per person. If too much remains boil hard to reduce it slightly. Check the seasoning. Serve the chicken with the sauce spooned over and with a rice pilaf.
Serves 2.
PUDGY PEANUT BUTTER-BANANA PARFAITS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Prep Time: 15 min
Start to Finish: 1 hr 50 min
Ingredients:
4 Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated peanut butter cup cookies (from 18-oz package)
1/4 cup whipped cream cheese (from 8-oz container)
3 tablespoons powdered sugar
2 tablespoons creamy peanut butter
1 container (6 oz) Yoplait Thick & Creamy banana yogurt
1/2 cup frozen (thawed) whipped topping
1 bar (2.1 oz) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed*
1/4 cup Hershey's hot fudge topping
Preparation Directions:
1. Heat oven to 350°F. Place cookie dough rounds 2 inches apart on un greased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
2. Meanwhile, in medium bowl, beat cream cheese, powdered sugar, peanut butter and yogurt with electric mixer on low speed until blended. Fold in whipped topping and crushed candy with rubber spatula.
3. In small microwave bowl, microwave fudge topping on High 25 to 30 seconds or until melted and drizzling consistency. Crumble 1 cookie into each of 2 (12- to 14-oz) parfait glasses.** Top each with about 1/3 cup yogurt mixture; drizzle each with 1 tablespoon fudge topping. Repeat layers. Refrigerate at least 1 hour but no longer than 4 hours before serving.
2 servings
High Altitude (3500-6500 ft): No change.
*To easily crush candy bar, unwrap, break into pieces and place in mini food processor; process with on-and-off motions until crushed. Or place unwrapped candy bar in small re reseal able plastic bag; use rolling pin to crush bar.
**Any 12- to 14-ounce tall parfait, dessert or wine glasses can be used.
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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RICE AND CHEESE CASSEROLE
Serves 8
Ingredients:
2 1/4 C. instant rice
1 lb. Jack cheese, shredded
1 pt. sour cream
2 sm. cans diced chilies
milk
salt to taste
Directions:
In a large bowl, mix all ingredients except milk. Salt to taste. Add enough milk to make mixture very moist (but not soupy). Pour into a 9x13-inch cake pan. Bake at 350 degrees, covered with foil for 40 minutes. Remove foil and bake for 20 more minutes or until it has a golden crust.
CRANBERRY PORK STEW
Adapted from Better Homes & Gardens, this recipe comes from one of my favorite food blogs,
Noble Pig.
3 pounds boneless pork shoulder, cut into bite size pieces or beef stew meat
1 to 2 tablespoons olive oil
2 red onions, cut into thin wedges, about 2 cups
1 750-ml bottle Pinot Noir wine or 3-3/4 cups cranberry juice cocktail
1 16-ounce can whole cranberry sauce
1 14.5-ounce can diced tomatoes, undrained
1 Tablespoon Herbes de Provence
1/2 teaspoon salt
Fresh thyme for garnish
In a 6-8 quart dutch oven, brown pork shoulder and ham in hot oil, a third at a time. Return all meat to dutch oven.
Add onion wedges, one 750-ml bottle Pinot Noir, one 16 ounce can whole cranberry sauce, 14.5 ounce can diced tomatoes, 1 Tablespoon Herbs de Provence and 1/2 teaspoon salt. Bring to a boil.
Cover and bake for 1-1/2 hours in a 350 degree oven. Uncover and bake 30 minutes or more or until meat is tender.
I don't believe in serving stew immediately after it's cooked. It's too hot. Does that make sense? You can't taste it when it's that hot. I like to let it cool down and then reheat it. I made this stew two days prior to eating it because I love letting the flavors meld together.
Source: Noble Pig Food Blog
CHICKEN OKRA SOUP
Ingredients:
100 gm diced white onion
100 gm diced celery
20 gm diced green pepper
20 gm butter or 2 fl oz canola oil
40 gm cooked long grain rice
75 ml chopped canned tomatoes
10 gm tomato paste
120 gm cooked diced okra
40 gm roux (flour, butter paste)
.25x shredded cooked roasted chicken
20 gm diced peeled pimento
1 litre good chicken stock
Directions:
Saute onion, celery, green peppers in oil or butter. Add chicken stock, chopped tomato, pimento and tomato paste. Whisk 1 litre of chicken stock with the roux, making a reasonably medium thick paste. Add chicken stock and bring to a boil. Whisk in stock-roux mixture and bring back to a boil. Add stripped chicken, cooked rice and okra. Turn down to a light simmer and season to taste with salt and pepper. Serves 6
Source: Renaissance Vancouver Hotel Harbourside
TACO CHILI
1 can black beans
1 can spicy chili beans
1 can corn
1 large jar picante sauce or salsa
1 can stewed tomatoes
1 envelope Ranch dressing mix
1 envelope taco seasoning mix
4 boneless chicken breasts, cubed
Sour cream and cheddar cheese for garnish
Combine the undrained black beans, undrained chili beans, and the undrained corn in a Dutch oven and begin to warm over medium high heat. In a frying pan, sauté the chicken cubes in the salsa until cooked through. Add chicken and salsa mixture along with the stewed tomatoes and seasoning mixes to the beans. Heat to bubbling. Layer cheese on the bottom of bowls and ladle chili over cheese. Top with crushed tortilla chips and sour cream.
EASY DINNER PASTA SALAD
1 lb box tri color radiatore pasta or pasta of your choosing
1 jar or can 4-bean salad
1/2 can black pitted olives
2 cans tuna packed in water
4 hard cooked eggs peeled & gently chopped or sliced
Italian dressing
Cook pasta according to directions, drain the tuna and olives and mostly drain the 4 bean salad (use a little of the bean juice along with the dressing). Gently toss all the ingredients and add dressing to taste.
PIMIENTO CHEESE
8 oz cream cheese, softened
4 oz sharp Cheddar, grated
4 oz Velveeta, grated
1 (4 oz) jar chopped pimiento
Tabasco sauce to taste
Combine the cheeses and pimiento. Mix with hand mixer until blended well. Add Tabasco to taste. This is very good on rye bread, usually a favorite with men.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
MUD SLIDE ICE-CREAM CAKE
Mud slide drinks are popular on menus across the country. Here the concoction is made into a frozen dessert with a brownie-like base.
Prep Time:30 min
Start to Finish:6 hr
Makes:15 servings
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup butter or margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.
2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..
3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 1 1/2g); Cholesterol 60mg; Sodium 410mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 36g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Variation
Coffee lovers can substitute coffee-flavored ice cream for the vanilla.
Source: Betty Crocker
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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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