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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I've had about all the chocolate candy, flowers and Valentines I can take. And that's just what I bought for my kids to give to their friends! Seriously, it was a very pleasant and mushy week. I got some very sweet e-cards from many of you and I would like to thank you. Mostly I got the best kind of sweetness in the form of friendship. I'll take that any day over the calories in chocolate!
Plans are underway for the a2z Great Northern Escape scheduled for October. We'll meet up in Frankenmuth, Michigan, and make a side-trip to Mississauga, Ontario, Canada. The group is still looking for more of you to join in the fun. Who knows? Maybe someone else is interested in going and lives near you, just looking to share a ride. I do hope you'll contact me if you'd like to be included in the plans. Send me an email using this link if you are interested in joining in the fun or just want more information:
GNE
.
A lot of us are pinching pennies. Some to save for the GNE, others just to have a quality life on a fixed income. If your pay check doesn't come quick enough and/or you have recipes that unfailingly get the family fed for less money, please share them in our current
Monthly Theme topic: Penny Pincher Recipes. I am hoping for a great issue for the first Sunday in March, so send those recipes to me. Visit the
Monthly Theme section for the details and handy email link (which saves me when it comes to organizing the submissions!). Thanks!
There are so many tasty recipes, rib-tickling funnies, and a thought-provoking ramblings, I'd say you're in for a perfect issue. Guess what? These folks made it all possible:
Treva, Eastern TN
Marty B., Tell City, IN
Luanne, FL
Vicki, Sarasota, FL
Ann, FL
Kat, Spain
Beverley, Montreal, Canada
Shirley, WA State
Donna, TX
Jean, Syracuse, NY
Johnny, LA
Larry Holmes, Ontario, Canada
Leasa, IA
Lisa H., Belmont, NC
I hope the rest of your weekend goes well. We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
"The smarter a man is the more he needs God to protect him from thinking he knows everything."
--George Webb, PIMA
A spiritual person needs to be careful. The more confident we are, the more likely our egos will get us into trouble. It's relatively easy to become self-righteous. We start to think we are teachers and others are students. We start to judge others. We start, very
subtly at first, to play God. After a while we really get good at it. This is very dangerous. We need to remind ourselves, we are here to do God's will. We need to pray every morning. Each day we need to check in with God to see what He would have us do. At night we need to spend time with God and review our day. By doing these things, we will stay on track.
Shared by Treva, Eastern TN
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Instant potatoes can be added to almost any soup to thicken.
MSG - Slowly Poisoning America
Shared by Luanne, FL
I am so allergic to MSG that I read all labels and know what I can and can not buy. I even make my sausage at home because of this. Perhaps our a2z readers would like more information on MSG as found in this article:
Necessity is the mother of invention. A penny saved is a penny earned. Waste not, want not. What great truisms these are, especially when it comes to cooking. In this month's theme topic of Penny Pinchers Recipes, we're looking for those recipes you use to serve tasy meals on a budget. Is there a dessert you serve to compliment a meal when the pay check is still a few days away? How about those casseroles that use ingredients you have on hand, that your family loves? I usually have some pasta, Velveeta, and milk on hand, so I add canned tuna for a belly-full of Tuna Casserole. I also have lots of recipes using ground meat which can be used for many delicious meals. Won't you join in the fun by sharing your own favorite recipes for
Penny Pincher Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Penny Pincher Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Penny Pincher Recipes. We will collect them the remainder of this month and post them on the first Sunday of March. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Penny Pincher Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
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This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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F-R-E-E SHIPPING ON ALL ORDERS !
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Here are our February Birthday Babies:
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2nd Troy S. in Dayton, Ohio
3rd Emily in Coconut Creek, Florida
4th Gail in Greenville, Ohio
5th Jim D. in Washington State
5th Angela S. in Charleston, South Carolina
8th Carolann in Sharpsburg, Georgia
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19th Rob W. in Dartmouth, Nova Scotia
20th Delores M. in St. Louis, Missouri
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21st Cheri W. in Ocala, Florida
22nd Joyce S. in Lake Placid, Florida
22nd Barbara H. in Portland, Tennessee
23rd Jim H. in Calgary, Alberta, Canada
23rd Dee in Kissimmee, Florida
26th RJ in Denver, Colorado
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29th Mary M. in Cameron, Ohio
Only birthdays shared using the appropriate link and basic information will be considered.
My house could be carpeted instead of tiled and laminated.
All flat surfaces, clothing, furniture, and cars would be free of hair.
When the doorbell rings, it wouldn't sound like a kennel.
When the doorbell rings, I could get to the door without wading through fuzzy bodies who beat me there.
I could sit on the couch and my bed the way I wanted, without taking into consideration how much space several fur bodies would need to get comfortable.
I would not have strange presents under my Christmas tree -- dog bones, stuffed animals, toys, treats nor would I have to explain to people why I wrap them.
I would have money ....and no guilt to go on a real vacation.
I would not be on a first-name basis with 6 veterinarians, as I put their yet unborn grandkids thru college.
The most used words in my vocabulary would not be: out, sit, down, come, no, stay, and leave him/her/it ALONE.
My house would not be cordoned off into zones with baby gates or barriers.
My house would not look like a day care center, toys everywhere.
My pockets would not contain things like poop bags, treats and an extra leash.
I would no longer have to Spell the words B-A-L-L-, F-R-I-S-B-E- E, W-A-L-K, or T-R-E-A-T.
I would not have as many leaves INSIDE my house as outside.
I would not look strangely at people who think having ONE dog/cat ties them down too much.
I'd look forward to spring and the melting of snow instead of dreading mud season.
I would not have to answer the question "Why do you have so many dogs/animals?" from people who will never have the joy in their lives of knowing they are loved unconditionally by someone as close to an angel as they will ever get.
How empty my life would be.
Redneck Fishing
Shared by Ann, FL
When I grow up, I want to be smart like this fella!!!
An old redneck was stopped by a game warden with two ice chests full of live fish in water, leaving a lake well known for its fishing. The game warden asked the man, "Do you have a license to catch those fish?"
"Naw, my friend, I ain't got no license. These here are my pet fish."
"Pet fish?"
"Yep. Every night I take these fish down to the lake and let 'em swim' round for a while. Then I whistle and they jump right back into this ice chest and I take 'em home."
"That's a bunch of BS! Fish can't do that!"
The old redneck looked at the game warden for a moment and then said, "It's the truth. I'll show you. It really works."
"Okay, I've GOT to see this!"
The old redneck poured the fish into the lake and stood and waited. After several minutes, the game warden turned to him and said, "Well?"
"Well, what?" said the redneck.
"When are you going to call them back?"
"Call who back?"
"The FISH!"
"What fish?"
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!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NORTH CAROLINA
LEXINGTON-STYLE GRILLED CHICKEN
~Submitted by Treva, Eastern TN
Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.
2 cups cider vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup vegetable oil
3 tablespoons dried crushed red pepper
4 teaspoons salt
2 teaspoons pepper
2 cut-up whole chickens* (2 & 1/2- to 3-pound)
1. Stir together first 6 ingredients until blended. Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
2. Remove chicken from marinade, discarding marinade.
3. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.
4. *8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.
Servings: 8
Source: Southern Living, MARCH 2005
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Directions
1. Trim ends off zucchini; thinly slice zucchini lengthwise. (You should have 9 slices in total, about 1/8 inch thick.) Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon olive oil. Broil 3 to 4 inches from heat for 5 minutes or until crisp-tender, turning once. Let cool before handling.
2. In a large saucepan, heat the remaining oil over medium-high heat. Add carrot, onion, and garlic. Cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring
occasionally. In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside.
3. In a greased 2-quart square baking dish, arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini; sprinkle with a third of the cheese mixture. Repeat layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.
4. Bake, covered in a 375 degree F oven for 20 minutes. Uncover and sprinkle with remaining cheese mixture. Bake, uncovered, about 20 minutes more or until the lasagna is heated through. Let stand for 15 minutes before serving for easier cutting. Makes 6 servings.
Source: Better Homes and Gardens
LEFTOVER TURKEY ALMONDINE
~Submitted by Beverley, Montreal, Canada
2 cups cooked white rice
3 cups cooked turkey OR chicken - cubed
(2) 10.75 oz. cans condensed cream of chicken soup
1/2 cup real mayonnaise
2 cups diced celery
2 Tbls. grated onion
1 Tbls. salt
2 cups crushed corn flakes
3 oz. sliced almonds
1/4 cup melted butter OR margarine
In a 13" X 9" X 2" baking pan, combine the rice, turkey, soup, mayonnaise, celery, onion, and salt.
Sprinkle cornflakes, almonds, and melted butter on top.
Bake in a 350 degree oven for 30 minutes.
APPLE CHEESE TARTS
~Submitted by Shirley, WA State
Crust:
2 1/2 c. pastry flour
1 c. shortening
8 oz Cream Cheese
Mix like dough for piecrust. Press into tart or muffin pans. Set aside.
Filling:
16 oz cream cheese
1 c. sugar
1 c. powdered sugar
2 large eggs
2 tbl. melted butter
1 large can fruit pie filling of your choice
Divide fruit filling among your tarts and spoon on cheese mixture. Bake 375 degrees for approx. 20 minutes or till golden brown.
Adapted by Shirley in WA State from "Horse and Buggy People"
CHILI-RUBBED SIRLOIN STEAK WITH SEASONED SHOESTRING FRIES
Heat broiler. Mix chili powder, garlic salt, red pepper, cumin in bowl. Toss potatoes, 3 tablespoons oil, scallions, 2 teaspoons spice mixture in a bowl. Place on baking sheet. Brush both sides of meat with remaining 2 tablespoons oil. Rub remaining spice mixture over steak. Preheat oven to 350 degrees F.
Cook potatoes on baking sheet on lowest rack in oven 12 minutes, turning halfway through. At same time, broil meat 4 inches from heat 4 to 5 minutes.
Turn meat over. Broil 6 minutes (internal temperature 145 degrees F for medium-rare). Remove the meat from oven; let stand 5 minutes. While meat is resting, place potatoes under broiler for 3 to 4 minutes or until browned and
crispy. Thinly slice meat on angle.
Serve with seasoned fries.
4 servings
ENCHILADA CASSEROLE
~Submitted by Donna, TX
Tried this yesterday and it was pretty good for a low fat Mexican dish and it did taste like enchiladas... at least I felt like I had my Mexican food "fix".
Cook ground round and onion over medium heat until meat is browned & cooked through; drain.
Add chili powder, cumin, pepper, garlic and water. Simmer uncovered, about 10 minutes or until water has evaporated and meat mixture is thick.
Lightly spray 9x13-inch pan with Pam. Use 1/2 bottle of taco sauce and spread thinly on bottom of pan. Place 3 tortillas in bottom of pan, cutting tortillas to fit. Spread meat mixture on top of tortillas.
Sprinkle with 1/2 cup cheese. Drizzle remaining taco sauce over cheese and top with remaining 3 tortillas. Sprinkle with remaining 3/4 cup of cheese. Cover with aluminum foil and bake 25 minutes.
Remove foil and bake 5 additional minutes.
If desired, garnish with green onions and serve with shredded lettuce, chopped tomatoes and fat-free sour cream.
Makes 8-10 servings.* * (I think it is more like 5-6 servings.)
Per serving (based on 8 servings):
Calories: 253 (46% fat); Fat: 13 g (5 g sat.fat); Cholesterol: 43 mg.; Sodium: 516 mg.; Fiber: 2 g.;
Carbs: 17 g; Protein: 17 g.
Source: Dallas Morning News
CORNED BEEF & CABBAGE IN ALE
~Submitted by Jean, Syracuse, NY
Serves 4
2-3 pound cut of corned beef
24 ounces ale (Samuel Smith Nut Brown Ale)
2 carrots, cut into chunks
12 small red potatoes
4 onions, peeled and quartered
1 teaspoon dry mustard (Colman's)
1 large sprig thyme (optional)
1 head cabbage, quartered
Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme (if using). Add just enough cold water to cover. Bring to a boil and simmer gently 1-1/2 to 2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.
KANSAS CITY RIB RUB
~Submitted by Johnny, LA
In Kansas City they know ribs. This is the rub recipe for traditional Kansas City style ribs. Finish them off with a good barbecue sauce and you'll have a great meal.
INGREDIENTS:
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 3/4 tablespoon garlic powder
* 3/4 tablespoon onion powder
* 1 teaspoon cayenne
PREPARATION:
Combine all ingredients together and transfer to an air-tight container.
SAVORY APPLE POT ROAST
~Submitted by Treva, Eastern TN
2 TBSP cooking oil
1 medium onion, sliced
2 cups sliced carrots
2 cups apple cider
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon allspice
1 bay leaf
1 boneless pot roast (3-pound)
2 Jonagold or Golden Delicious apples, peeled, cored, and sliced
2 TBSP flour
1 TBSP brown sugar
1 cup pretzels, crushed
In a heavy, oven proof pan with a tight fitting lid, heat cooking oil until very hot. Add pot roast and sear on all sides. Add vinegar, cider, salt, allspice and bay leaf. Bring to a boil. Place pan in a 325 deg oven, cover, and allow to a simmer about 1 ½ to 2 hours or until meat is tender. Remove meat from pan and add onion, carrots, and apples. Place meat back on top of vegetables and bring to a boil on stove and allow to cook about 25 to 30 minutes or just until vegetables are tender. Remove meat to a platter and lift vegetables and apples from the broth with a slotted spoon and arrange attractively around meat. Mix flour, brown sugar and pretzel crumbs and stir into boiling broth. Allow to cook until thickened. Pour a small amount over meat and vegetables to just coat them and pass the remaining gravy with the pot roast.
A couple of notes about this recipe. First, you may want to cook the roast (up to the point that your remove it from the oven) the day before you plan to serve it. Refrigerate overnight and remove and discard any grease which will have come to the top. It improves the gravy. Second, the amount of pretzels is open to speculation. I start with a cup of whole pretzels and grind them down in the food processor. This will give about 1/2 cup of pretzel crumbs. How fine you grind them is a matter of taste. If you want a smooth gravy, grind them into powder. I prefer to leave some small lumps of pretzel. Some may take these as lumps in your gravy, but you will know better.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Yield: 16 servings (serving size: 1 slice)
PROVENCAL TABOULI SALAD
~Submitted by Larry Holmes, Ontario, Canada
1 cup couscous, uncooked
1 1/3 cups boiling water
1 red bell pepper, roasted, peeled and diced
1 yellow bell pepper, roasted, peeled and diced
2 tomatoes, seeded and diced
1 can (19 ounces) chickpeas, drained
1/2 cup fresh parsley, chopped
1/4 cup fresh mince chopped
1/4 cup fresh basil, chopped
1/4 fresh chives, chopped
Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound feta cheese, crumbled
In a 6-cup casserole, combine couscous and boiling water. Cover with foil and let stand for 15 minutes. Fluff gently with a fork.
Meanwhile, in a large serving bowl, combine red and yellow peppers, tomatoes, chickpeas, parsley, mint, basil and chives. Toss gently with couscous.
Dressing: Whisk together oil, lemon juice, garlic, salt and pepper. Drizzle over couscous mixture, sprinkle with cheese, and toss gently.
Serves 6
CHICKEN LIVER COOKIES
~Submitted by Leasa, IA
(not sure if these are critter treats or not..?? I liked them)
2 C flour
3 T vegetable oil
1 C wheat germ or cornmeal
1 egg, slightly beaten
1/2 C chicken broth
2 t chpd parsley
1 C chpd cooked chicken livers
Combine flour and wheat germ. In a separate bowl, beat egg with oil, then add broth and parsley. Mix well. Add dry ingredients a little at time, stirring well. Fold in chicken livers, mixing well. (dough will be firm)
Turn dough out on lightly floured surface, knead briefly. Roll out 1/2" thick and cut into shapes. Place on greased cookie sheet 1" apart. Bake for 15 minutes in a preheated 400° oven until firm. Store in refrigerator.
CREAMY CHICKEN CASSEROLE
~Submitted by Treva, Eastern TN
1 cup elbow macaroni (uncooked)
3/4 cup milk
1 (10 3/4-oz) can condensed cream of chicken soup
2 cups chopped cooked chicken
1 cup shredded sharp cheddar cheese
1 (4 oz) can mushroom stems and pieces, drained
small container chopped pimiento, drained
Cook macaroni according to package directions; drain. In a bowl stir milk into soup. Add chicken, half the cheese, the mushrooms, pimiento, and cooked macaroni; mix well. Turn mixture into a 2-quart casserole. Bake, covered, at 350 deg for 50 minutes. Uncover and stir. Top with the remaining cheese; bake till cheese melts, about 5 minutes longer.
As Paula Deen says, there's not anything like a potato , so many ways to prepare them, this one is super easy and delicious.
All you need is a bottle of Italian salad dressing (or any herb dressing with oil), salt, pepper and some onions. If you like, add bacon bits, chopped chives, black pepper for added flavor.
Preheat oven to 375.
Cut potatoes into wedges (the bigger you make the cuts the longer it will take to bake. (I keep the skins on) added flavor and vitamins)
Put the wedges in a bowl and pour Italian dressing over top. Mix or shake until all the potatoes are well coated.
Place potatoes in an oven safe pan. Bake uncovered in the oven for about 30 to 40 minutes. Turn potatoes every 15 minutes. Toward the end right before removing from oven, sprinkle with
chives, black pepper and bacon bits.
Variation: You can add some cheese over top of the potatoes several minutes before removing from oven.
UNCLE RAIVE'S CALVES LIVER CASSEROLE
~Submitted by Johnny, LA
Ingredients:
2 packages of calves liver
1-8oz package mild cheddar cheese (grated)
1 large onion sliced
Success® rice
canola oil
self-rising flour
McCormick® Seasoned Salt
garlic Powder
black pepper
Instructions:
Rinse liver and allow to drain.
Measure oil to a depth of 1-inch.
Season liver to taste with seasoned salt, black pepper, and garlic salt. Roll dredge seasoned liver in self-rising flour.
Heat canola oil in a frying pan.
Brown liver and set aside to drain on paper towels.
Pour oil from the frying pan, leaving 1 tablespoon of oil and pan drippings. Brown 2 tablespoons of flour in the pan drippings.
Add 1 cup of water and sliced onions. Cook until liquid has thickened and onions have softened.
Cook rice in salted water. Drain rice and stir in gravy.
Cut liver into bite-size pieces. Add to rice mixture. Pour liver- rice mixture into a 10-inch casserole dish. Top with cheese. Place in preheated oven at 350 degrees F. Bake until cheese has melted.
Serve warm from the oven.
BLACK CHERRIES JUBILEE
~Submitted by Larry Holmes, Ontario, Canada
2 cups Bing cherries
3 tablespoons confectioner’s sugar
1 cup black currant jelly
2 tablespoons Kirsch
Set oven at 275 degrees F.
Retain any juice resulting from stoning cherries. Place the stoned cherries and the juice in a covered casserole. Add the sifted confectioner’s sugar. Bake in the pre-set oven for about 1 hour until the juices are drawn out of the fruit.
Melt the black currant jelly in a the top of a double saucepan and add the Kirsch. Put to one side off the heat to cool and thicken.
Stain the cherries over a bowl and gently stir them into the cooled sauce. Serve the strained cherry juice in a separate pitcher.
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Heart Healthy
BANANA CREME PIE
~Submitted by Johnny, LA
Ingredients
1 purchased, low-fat graham cracker crust
2 bananas (peeled and sliced)
3/4 cup sugar
1/5 cup and 2 teaspoons cornstarch
1/8 teaspoon salt
3/8 cup egg substitute
3 cups milk
1-1/2 teaspoons vanilla extract
Directions
Layer peeled and sliced bananas in bottom of graham cracker crust. Mix sugar, cornstarch and salt in saucepan. Combine milk and egg substitute. Pour milk and egg into saucepan with sugar mixture. Cook over medium heat, and stir continuously. Let mixture reach boil. Boil one minute, stirring. Remove from heat. Stir in vanilla. Pour into graham cracker crust, over bananas. Cover and chill in refrigerator two hours or until set.
Serves 8
CHERRY COLA SALAD
~Submitted by Jean, Syracuse, NY
1 can 16 oz. unsweetened red, tart, pitted cherries, drained - reserve juice
5 packs Equal sugar substitute
2 packs 0.35 oz. ea - Sugar-Free cherry gelatin
1 can 20 oz. - unsweetened crushed pineapple - drained and reserve juice
1 can Very cold diet cola
2 tbs Finely chopped pecans
1/4 cup Finely chopped celery
Place cherries in small bowl; sprinkle with Equal. In saucepan, dissolve gelatin in 2 cups boiling water. Remove from heat and transfer gelatin to large mixing bowl. Allow to cool for 30 minutes to 1 hour until it begins to congeal. Combine reserved cherry and pineapple juices in a 1-cup measure. Add enough water to make 1 cup. Add juice to gelatin. Stir in diet cola, pineapple, pecans, celery and gelatin. Pour into a 9 x 13 glass pan. Refrigerate until firm.
To serve, cut into 18 pieces and place each piece on a lettuce leaf.
Yield: 18 servings.
EXCHANGES: 1/2 fruit
NUTRITIONAL INFO per serving: Protein 0.79 gm; Carbo 8 gm; Sodium 4 mg; Cholesterol 0; Percent calories from fat 17; dietary fiber 0.85gm, Calories 105
BUFFALO CHILI WITH CHIPOTLES
~Submitted by Treva, Eastern TN
If you haven't tried Buffalo yet, do -- its much leaner and healthier than beef.
1. Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt, and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.
3. Add the buffalo and brown it, while breaking the meat into small chunks with a wooden spoon.
4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.
5. Add the remaining tomatoes and broth and simmer for 30 minutes.
6. Add the kidney beans, heat thoroughly and serve.
Nutrition Facts
This recipe serves: 6
Serving size: about 1 & 1/2 cups
Calories 177; Total Fat 4 g; Saturated Fat 1 g; Protein 21 g; Total Carbohydrate 13 g; Dietary Fiber 4 g; Sodium 488 mg; Percent Calories from Fat 22%; Percent Calories from Protein 48%; Percent Calories from Carbohydrate 30%;
NOTE: This makes wonderful Indian Tacos when served on Indian Fry Bread.
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Diabetic Choices
DEEP DISH ARTICHOKE & RED PEPPER QUICHE
~Submitted by Jean, Syracuse, NY
2 T plus 1 tsp. reduced fat margarine
1 tsp. finely chopped garlic
1/2 C chopped onions
1 small red pepper, chopped (about 1 cup)
1 can (12 oz.) artichoke hearts in water, drained and cut in half
3/4 cup bread crumbs or seasoned breadcrumbs
1 tsp. baking powder
1 tbs grated Parmesan cheese (fresh is best)
1 tbs chopped fresh basil, or 1 tsp. dried
1/8 tsp. cayenne
1 cup frozen egg substitute, thawed
1-1/2 cup skim milk
Preheat oven to 375°.
Spray a 9-inch pie plate with nonstick cooking spray; set aside.
In large skillet, heat half of the margarine. Add garlic, onion and red pepper. Cook on medium heat 1 minute. Stir in artichoke hearts. Spoon vegetable mixture into pie plate.
In medium bowl, combine bread crumbs, baking powder, Parmesan cheese, basil and ground hot pepper. Using a pastry blender or 2 knives, cut in remaining tablespoon and 1 teaspoon of margarine until mixture resembles coarse crumbs. Whisk in egg substitute and milk. Pour over vegetables.
Bake 30 minutes, or until quiche is puffed and golden.
Makes 6 Servings
Per Serving:
136 Cal
4g Fat
8g Protein
18g Carb
6mg Cholesterol
1g Fiber
530mg Sodium
2 Tbsp. light, soft tub margarine, melted
1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 Tbsp. butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup fat-free sweetened condensed milk
Layer ingredients in a bread or cake pan that fits in your slow cooker, in the order listed. Do not stir.
Cover and bake on High 2-3 hours, or until firm. Remove pan and uncover. Let stand 5 minutes.
Unmold carefully on plate and cool.
Makes 18 servings.
Exchange List Values: Carbohydrate 0.5, Fat 1.0
Basic Nutritional Values: Calories 87 (Calories from Fat 42), Total Fat 5 gm (Saturated Fat 1.4 gm, Polyunsat Fat 0.9 gm, Monounsat Fat 2.3 gm, Cholesterol 0 mg), Sodium 37 mg, Total Carbohydrate 11 gm, Dietary Fiber 1 gm, Sugars 9 gm, Protein 1 gm
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2 veal rib chops (each about 3/4 inch thick)
6 radicchio leaves
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl to blend. Season sauce to taste with salt and pepper.
Prepare barbecue (medium-high heat) or heat heavy large skillet over medium-high heat. Brush veal chops with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Place veal chops on grill or in skillet and cook to desired doneness, about 6 minutes per side for medium. Transfer to platter. Brush radicchio lightly with some of sauce. Place leaves on grill or in batches in skillet and cook just until slightly wilted but not brown, pressing lightly to flatten, about 45 seconds to 1 minute per side.
Divide radicchio and veal chops between plates. Spoon sauce over and serve.
SHRIMP FRIED RICE
~Submitted by Jean, Syracuse, NY
1/2 pound shelled shrimp*
2 tablespoons vegetable oil
1/2 teaspoon minced garlic
1/2 cup minced onion
2 eggs, whisked slightly with a fork
2 cups cooked long-grain rice
3 tablespoons green peas
1/4 cup chopped green onion
1 1/2 tablespoons fish sauce
1/2 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 lime
Devein shrimp, rinse and drain; set aside.
Heat oil and stir-fry garlic and onion for 15 to 20 seconds.
Add shrimp and stir-fry until color changes.
Add eggs and stir-fry until slightly solid.
Add rice, then peas, green onion, fish sauce, oyster sauce and sugar. Stir to mix.
Squeeze lime over the rice. Serve.
*This dish can also be made with leftover meat and rice.
Makes 2 servings.
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Publisher's Choice
PINTO BEANS
I love a pot of pinto beans and buttered cornbread. This is an adaptation of a recipe I cut out from a Southern Living Magazine issue years ago.
1 pound fresh pinto beans, sorted and rinsed*
1 smoked ham hock (I try for a meaty one)
1 (10-ounce) can diced tomatoes and green chiles
1 (32-ounce) container chicken broth**
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
Dash of red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
Hot cooked rice
Place beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven with beans; cook 55 minutes or until beans are tender. Serve over rice.
I like to remove the ham hock, chop the meat up in bite-size pieces, discard any fat and bones, then return it to pot before serving.
*Dried pinto beans may be substituted for fresh. I use dried.
** I use chicken bouillon and hot water.
Yield: Makes 8 servings
BAKED CHICKEN IN A CREAMY MUSHROOM SAUCE
1/4 cup butter or margarine
4 bone-in chicken breast halves, skinned
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 1/2-ounce) can cream of mushroom soup, undiluted
1 small can sliced mushrooms, drained
Hot cooked rice or egg noodles
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425° oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in dish.
Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup buttermilk, mushrooms, and soup; pour over chicken, and bake 10 more minutes, shielding with aluminum foil to prevent excessive browning, if necessary. Serve over rice or noodles.
Yield: 4 servings
CORDON CROQUETTES
This is a Rachael Ray recipe that will wow your family in under 30 minutes.
1 pound ground turkey breast
1 rib celery with leafy top, finely chopped
1 large shallot, finely chopped
1/2 teaspoon poultry seasoning or ground thyme
1/2 teaspoon paprika
3 slices white bread, finely ground
1/2 cup milk
1 large egg
1/2 cup grated Parmigiano-Reggiano (2 generous handfuls)
Flat-leaf parsley, finely chopped (a generous handful)
Salt and freshly ground pepper
4 slices baked ham
1/4 to 1/3 pound thinly sliced Fontina or Swiss cheese
1/2 cup dry bread crumbs
Olive oil, for frying
Whole-berry cranberry sauce, or chutney
1. In a medium bowl, combine the turkey, celery, shallot, poultry seasoning and paprika. In a small bowl, combine the ground bread and milk and then squeeze the crumbs as you transfer them to the meat mixture. Mix in the egg, Parmigiano-Reggiano and parsley and season with salt and pepper.
2. Spread a foot-long piece of wax paper on a work surface. Using a rubber spatula, spread half the meat mixture on the wax paper to form an 8-inch-square. Top with the ham and
Fontina cheese, then the remaining meat mixture, forming the same square shape. Seal the edges to enclose. Cut into 4 square patties and coat each in the bread crumbs.
3. In a large skillet, heat 1 inch olive oil over medium-high heat. Add the patties and fry, turning once, until browned, about 10 minutes. Drain on paper towels and sprinkle with salt. Serve with the cranberry sauce.
As the name implies, this recipe comes from inside a Kraft Velveeta box. I use chunky spaghetti sauce rather than pizza sauce. I make a similar casserole using ground beef (for the sausage) and frozen vegetables (for the zucchini).
1-1/2 cups small penne pasta, uncooked
1 lb. Italian sausage, casings removed
4 small zucchini, halved lengthwise, sliced (about 3 cups)
1 medium red or green pepper, chopped (about 1 cup)
1 can (8 oz.) pizza sauce
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1/2 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up the sausage. Drain; return sausage to skillet. Add zucchini, peppers and pizza sauce; stir until well blended. Cook 5 to 6 min. or until vegetables are tender. Drain pasta. Add to sausage mixture along with the VELVEETA; stir until well blended.
SPOON into 13x9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan cheese.
BAKE 15 to 20 min. or until heated through.
Makes 6 servings.
CHOCOLATE & PECAN BROWNIES
Okay... we have to share a dessert recipe, right? Here is a great one.
¾ cup all purpose flour
¼ teaspoon baking soda
¾ cup granulated sugar
1/3 cup butter or margarine, softened
2 Tablespoons water
12 ounces (1 package) semisweet chocolate chips
1 teaspoon pure vanilla extract
2 large eggs
½ cup chopped pecans
Preheat your oven to 325 degrees Fahrenheit.
Grease a 9-inch square baking pan.
In a small bowl, mix together the flour and baking soda.
In a saucepan, combine the sugar, butter, and water. Bring to a boil over medium heat then immediately remove the pan from the heat.
Stir 1 cup of chocolate chips and the vanilla extract into the saucepan until the chocolate is melted and the mixture is smooth.
Transfer the mixture to a medium bowl and allow it to cool completely.
Stir in the eggs, 1 at a time making sure to beat well after each addition.
Gradually stir in the flour mixture until smooth.
Stir the remaining chocolate chips and nuts into the batter with a wooden spoon and pour the batter into the prepared pan.
Bake in preheated oven about 30-35 minutes, until a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack to cool completely, then cut into 16 squares.
30-Minute Meals
by Rachael Ray
My sweet daughter, Angela, bought me this for Valentine's Day!
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This special two-piece bundle combines George Foreman's GR36 Jumbo Grill and the GR59 Baby George Rotisserie.
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I own a few of these pieces. I wish I'd bought the set and saved money.
You just can't beat this deal !!!
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Rachael Ray 365: No Repeats
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by Rachael Ray
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