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A to Z Recipes
February 18, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I don't know how I was able to get this issue out to you today. I was
waay too sleepy last night to finish it. I am working days (finally) but I am really having a tough time getting my body to get the with program after a month of nights. I could sleep right now (it is still dark outside). Boy, could I sleep right now!
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 has so much to offer, thanks to these fine folks:
Treva, NC
Jean M., OH
Pat, Minden, NV
Rita K., Niceville, FL
Pat, Merritt Island, FL
Larry Holmes, Toronto, Canada
Johnny, LA
Dorie, IL
Marilyn, Canton, OH
Larry J., Spring Hill, TN
Linda H., Rosharon, TX
Mary S., Nashville, TN
Doe, Oliver, B.C.
Jessica, Corfu, Greece
Patricia, Charlevoix, MI
Jim D., WA State
Jean, Syracuse, NY
Leasa, IA
We'll see you here again on Sunday, 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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Four Minutes
~Shared by Treva, NC
I ask you, do you have just 4 minutes? This is a beautiful, very powerful presentation about the roots of the USA. It takes 4 minutes of your time to watch. It includes awesome quotes from our presidents. Now, turn your sound up a little and enjoy. Thank you.
http://www.interviewwithgod.com/patriotic/highband.htm
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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Ohio Winter Poem
~Shared by Jean M., OH
It's winter in Ohio
And the gentle breezes blow
Seventy miles an hour
At twenty-five below.
Oh, how I love Ohio
When the snow's up to your butt
You take a breath of winter
And your nose gets frozen shut.
Yes, the weather here is wonderful
So I guess I'll hang around
I could never leave Ohio
'Cause I'm frozen to the ground
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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Do you know where your 50 States belong?
~Shared by Pat, Minden, NV
Great for Geography buffs & people who still want to learn. Young and Old! :)
(A tad harder than you might think...)
http://jimspages.com:80/States.htm
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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Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
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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A Seasonal Reminder - The Hormone Guide
~Shared by Rita K., Niceville, FL
Women will understand this!
Men should memorize it!
Every woman knows that there are days when all a man has to do is open his mouth and he takes his life in his hands! This is a handy guide that should be carried like a driver's license in the wallet of every husband, boyfriend, co-worker or significant other!
DANGEROUS
What's for dinner?
SAFER
Can I help you with dinner?
SAFEST
Where would you like to go for dinner?
ULTRA SAFE
Here, have some wine.
DANGEROUS
Are you wearing that?
SAFER
You sure look good in brown!
SAFEST
WOW! Look at you!
ULTRA SAFE
Here, have some wine
DANGEROUS
What are you so worked up about?
SAFER
Could we be overreacting?
SAFEST
Here's my paycheck.
ULTRA SAFE
Here, have some wine.
DANGEROUS
Should you be eating that?
SAFER
You know, there are a lot of apples left.
SAFEST
Can I get you a piece of chocolate with that?
ULTRA SAFE
Here, have some wine.
DANGEROUS
What did you DO all day?
SAFER
I hope you didn't over-do it today.
SAFEST
I've always loved you in that robe!
ULTRA SAFE
Here, have some wine.
13 Things PMS Stands For:
1. Pass My Shotgun
2. Psychotic Mood Shift
3. Perpetual Munching Spree
4. Puffy Mid-Section
5. People Make me Sick
6. Provide Me with Sweets
7. Pardon My Sobbing
8. Pimples May Surface
9. Pass My Sweatpants
10. Pissy Mood Syndrome
11. Plainly; Men Suck ; ;
12. Pack My Stuff
and my favorite one :
13. Potential Murder Suspect
Forward this information to all of your hormonal friends and those who might need a good laugh... and men who need a warning. And, have some wine.
THE GEOGRAPHY OF A WOMAN
~Shared by Pat, Merritt Island, FL
Between 18 and 22, a woman is like Africa , half discovered, half wild, fertile and naturally beautiful!
Between 23 and 30, a woman is like Europe , well developed and open to trade, especially for someone with cash.
Between 31 and 35, a woman is like Spain , very hot, relaxed and convinced of her own beauty.
Between 36 and 40, a woman is like Greece , gently aging but still a warm and desirable place to visit.
Between 41 and 50, a woman is like Great Britain , with a glorious and all conquering past.
Between 51 and 60, a woman is like Israel , has been through war and doesn't make the same mistakes twice, takes care of business.
Between 61 and 70, a woman is like Canada , self-preserving, but open to meeting new people.
After 70, she becomes Tibet , wildly beautiful, with a mysterious past and the wisdom of the ages...only those with an adventurous spirit and a thirst for spiritual knowledge visit there.
THE GEOGRAPHY OF A MAN
Between 1 and 70, a man is like Iran, Ruled by Nuts.
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:
GRILLED ZUCCHINI BUNDT CAKE
~Shared by Larry Holmes, Toronto, Canada
3 medium zucchinis, about 1 pound
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 cup granulated sugar
3 eggs
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 tablespoon each grated fresh gingerroot and finely grated orange zest
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 ounces melted semi-sweet chocolate chips
Preheat grill to medium. Slice each zucchini in half lengthwise and toss with melted butter, 1 tablespoon brown sugar and cinnamon. Place zucchini on a well-greased grill and cook for about 20 minutes, turning occasionally. Remove zucchini from grill and cool. Cut zucchini into chunks and place in food processor fitted with a metal blade, along with remaining brown sugar. Pulse until finely chopped. Set aside.
Preheat oven to 350 degrees F. Beat together sugar and eggs. Beat in oil, vanilla, gingerroot, and orange zest until well combined. In a separate bowl stir together flour, baking soda, baking powder and salt. Stir dry ingredients into wet until combined. Fold in zucchini until very well combined. Pout batter in a lightly greased 10-inch Bundt pan and bake for 40 to 45 minutes or until cake tester comes out clean.
Remove from oven and cool. Drizzle melted chocolate evenly over cake.
Makes 16 servings.
GLORIFIED HAM SANDWICHES
~Shared by Rita K., Niceville, FL
These little sandwiches are so good! They are always a big hit whenever they are served at our church functions.
24 small dinner rolls-sheet style (get the pre-sliced if you find them)
2 lb shaved or thin sliced ham (may substitute roast beef)
2 packages Swiss Cheese (12 slices)
3 tbsp poppy seeds
3 tbsp Worcestershire sauce
3 tbsp yellow mustard
2 tsp onion powder
2 sticks of butter
2 tbsp sesame seeds
Slice rolls in half if not pre-sliced. Place bottoms on a large foil cookie sheet sprayed with Pam. Cut 12 pieces of cheese in quarters so that you now have 48 pieces. Place a piece of cheese on top of each bottom roll. Distribute the meat evenly on top of the cheese. Place a second piece of cheese on top of the meat. Replace top of roll. In a saucepan, mix the rest of the ingredients together and heat until the butter melts. Pour warm mixture over the rolls. Cover with Pam coated foil and refrigerate until butter is firm. Bake at 350 for 20 minutes. Serve warm.
PISTACHIO SEMOLINA HONEY CAKE
~Shared by Treva, NC
Servings Serves: 10
The combination of semolina, a coarse-ground durum wheat, and the infusion of honey give this cake its rich texture.
Cake:
Vegetable-oil cooking spray
4 large eggs
2/3 cup sugar
1/2 cup vegetable oil
3/4 cup unsifted all-purpose flour
3/4 cup unsifted semolina
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup finely ground pistachios
1 teaspoon finely grated lemon rind
Syrup:
1 cup plus 2 tablespoons honey
1 cup water
1 tablespoon lemon juice
One 1-inch piece of honeycomb (optional)
2 tablespoons chopped pistachios (optional)
Directions
1. Prepare cake: Heat oven to 350 degrees F. Lightly coat a 10-inch springform pan with cooking spray. In a large bowl, with mixer on high speed, beat eggs and sugar until thick and pale -- about 5 minutes. Reduce mixer speed to low and drizzle in oil, beating until blended. In a medium bowl, mix flour, semolina, baking powder, and salt. Whisk into the egg mixture until combined. Stir pistachios and lemon rind into the batter. Spread the batter into the prepared pan.
2. Bake the cake: Place cake on the middle rack of the oven and bake until golden and cake tester or toothpick inserted into the center comes out clean -- 30 to 35 minutes.
3. Prepare the syrup: Stir 1 cup honey, water, and lemon juice into a 1-quart saucepan and bring to a boil over high heat. Boil until reduced by half -- about 10 minutes. Cool to room temperature.
4. Soak the cake: Using a toothpick or skewer, poke deep holes into the hot cake in the pan. Drizzle half of the syrup evenly over top of cake, allowing it to be absorbed, then pour the remaining syrup over the cake. Cool cake completely.
5. To serve: Carefully transfer cake to a cake plate. Drizzle remaining 2 tablespoons of honey over the top of the cake. Garnish with a piece of honeycomb and pistachio nuts, if desired.
Nutrition information per serving: 460 calories, 7 g protein, 21 g fat, 65 g carbohydrate, 2.5 g fiber, 303 mg sodium, 85 mg cholesterol
Source: Originally from Country Living
LOST BREAD (FRENCH TOAST)
~Shared by Johnny, LA
Makes 6 to 8 servings
1 loaf day-old French bread
3 eggs
2 ¼ cups milk
1 teaspoon vanilla
½ cup flour
6 tablespoons brown sugar
½ teaspoon cinnamon
¼ cup butter, cut into bits
1 cup fresh blueberries
Sour cream for serving
Grease a 9- by 13-inch baking dish. Cut bread diagonally in 1-inch slices. Place in baking dish.
In a bowl, lightly beat eggs, milk and vanilla. Pour over bread, turning slices to coat
well. Cover and refrigerate overnight.
When ready to bake, heat oven to 375. Mix flour, brown sugar, cinnamon, butter and flour until crumbly and sprinkle over bread. Sprinkle blueberries over sugar mixture and bake for 40 minutes or until brown.
Cut into squares and serve with sour cream.
CAULIFLOWER CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
4 c. cooked cauliflower or 2 (10 oz.) pkg. frozen and cooked
1 1/4 c. chopped ham; optional
1 can Cheddar cheese soup
1/4 c. milk
2 tbsp. margarine
2/3 c. Bisquick
1 c. Cheddar cheese, shredded
1/2 tsp. nutmeg
Instructions
Put cauliflower in an ungreased baking dish. Beat soup and milk. pour over cauliflower. Mix remaining ingredients until crumbly. Sprinkle over top. Bake at 400 degrees for 20-25 minutes
CINNAMON ICE CREAM
~Shared by Treva, NC
2 cups heavy cream
2 cups whole milk
1/2 vanilla bean
3 cinnamon sticks
1/2 cup sugar
6 egg yolks
In a large saucepan, bring heavy cream, milk, vanilla bean and cinnamon sticks to a simmer and cook for 12 minutes, stirring frequently.
In a bowl, combine sugar and egg yolks. Very slowly add cream mixture a little at a time, stirring constantly until eggs are warm to the touch. Add mixture back to the saucepan and cook over low heat until the mixture coats the back of the spoon. Transfer to a bowl and cool. Refrigerate until chilled. Remove the vanilla bean and cinnamon sticks. Freeze according to the ice cream manufacturer's directions.
SPICY BAKLAVA WITH PEAR FILLING
~Shared by Marilyn, Canton, OH
* 1 1/3 cups (6 oz.) cranberries, sweetened dried, chopped
* 16 oz. cream cheese, softened
* 2 anjou pears, peeled, cored and cubed
* 1/3 cup honey
* 2 eggs
* 1 Tbsp. lemon peel, grated
* 1 1/2 cups hazelnuts, toasted and finely chopped
* 3/4 cup sugar
* 1 Tbsp. cinnamon, ground
* 3/4 tsp. cloves, ground
* 8 oz (1/2 pkg.) phyllo pastry, defrosted
* 1/2 cup butter, melted
Whip cream cheese and pears until smooth. Add honey, eggs and lemon peel; beat until blended. Set aside. Mix hazelnuts, cranberries, sugar, cinnamon and cloves; set aside Preheat oven to 300F. Cut phyllo in half to 13x9" rectangle; cover with damp cloth. Layer 10 sheets on bottom of buttered 13x9x2" pan, brushing each layer with butter. Pour half cream cheese mixture over phyllo and sprinkle with 1 1/4 c. spice mixture. Place 7 sheets phyllo over spice mixture; brushing each layer with butter; repeat. Sprinkle remaining spice mixture over buttered top. Bake at 300F 45 to 60 minutes until golden brown and center is set. Cool and refrigerate.
Yield - 24 Servings
CORN BAKE
~Shared by Larry J., Spring Hill, TN
1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4) oz can cream-style corn
1 8oz package corn muffin mix
1 cup sour cream
1 large egg
1 stick butter melted
Preheat oven to 350º. In a large bowl, stir together all ingredients. pour into greased 9x13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven. let stand for at least 5 minutes and then serve warm.
BUTTER PECAN BANANA CAKE
~Shared by Treva, NC
1 box Duncan Hines Butter recipe cake mix
4 eggs
1 C. mashed ripe bananas (about 3 medium)
3/4 C. oil
1/2 C. sugar
1/4 C. milk
1 tsp. pure vanilla extract
1 C. chopped pecans
Preheat oven to 325 degrees. Grease and flour 10 inch bundt or tube cake pan. Combine cake mix, eggs, bananas, oil, sugar, milk, and vanilla extract in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes. Stir in pecans. Pour into pan. Bake for 50-60 minutes or until toothpick comes out clean. Cool in pan for 25 minutes; invert onto cooling rack and cool completely.
RANCHERO BEEF TACO BAKE
~Shared by Linda H., Rosharon, TX
Serves: 5
1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Condensed Creamy Ranchero Tomato Soup
3/4 cup Pace® Thick & Chunky Salsa
3/4 cup water
8 corn tortillas (6-inch) OR 6 flour tortillas (8-inch), cut into 1-inch pieces
2/3 cup shredded Cheddar cheese
COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover.
BAKE at 400°F. 30 min. or until hot. Sprinkle with remaining cheese.
TIP: Serve with a cucumber salad topped with your favorite vinaigrette. For dessert serve vanilla ice cream.
Source: PaceFoods.com
SUGAR-FREE BLUEBERRY MUFFINS
~Shared by Mary S., Nashville, TN
1 cup blueberries, picked over and rinsed
13/4 cups plus 2 teaspoons all-purpose flour
1 tablespoon baking powder
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
2 eggs
1/4 cup canola oil
3/4 cup orange juice
1 teaspoon grated lemon or orange rind
Preheat oven to 400 degrees F. Spray muffin tin with nonstick cooking spray or line with baking cups. Lightly coat the blueberries with 2 teaspoons flour by shaking together in a paper bag. In a large bowl, stir together 1-3/4 cups flour, baking powder, nutmeg, and cinnamon. In a small bowl, beat the eggs lightly. Add oil, orange juice, and grated rind. Add the liquid to the dry mixture and stir gently. Before the two mixtures are fully combined, fold in the blueberries. Fill each muffin cup about two-thirds full. Bake 20-25 minutes.
Nutritional Information Per Serving (1 muffin): Calories: 137, Fat: 6 g, Cholesterol: 36 mg, Sodium:103 mg, Carbohydrate: 18 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Fat. Makes 12 muffins.
PICK-A-FRUIT COBBLER
~Shared by Treva, NC
Preparation Time: 25 minutes
Total Time: 1 hour 35 minutes
Servings: 9
5 cups fresh pitted tart cherries, peeled and sliced peaches, sliced nectarines, blueberries and/or red raspberries
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla or 1/4 teaspoon almond extract
Dumplings:
1 & 1/2 cups Ready-To-Eat Cereal Mini-Wheats® Frosted Vanilla Creme Bite Size (crushed to 3/4 cup) Or
1 & 1/2 cups Ready-To-Eat Cereal Mini-Wheats® Frosted Strawberry Delight (crushed to 3/4 cup)
1 cup all-purpose flour
1/4 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter or margarine
1 cup fat-free sour cream Reduced-fat vanilla yogurt or vanilla ice cream (optional)
1. In 9 x 9 x 2-inch baking dish toss together fruit, 1/4 cup sugar, cornstarch and vanilla. Set aside.
2. In medium bowl stir together KELLOGG'S MINI-WHEATS FROSTED VANILLA CREME BITE SIZE cereal, flour, 3 tablespoons of the sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in sour cream until soft dough forms.
3. Drop dough into 9 mounds on top of fruit mixture. Sprinkle with remaining 1 tablespoon sugar. Bake at 350°F about 1 hour or until fruit mixture is bubbly and dumplings are golden brown. Let stand for 10 minutes. Serve warm with yogurt or ice cream, if desired.
Source: Kellogg Kitchens
CHAMPAGNE TRUFFLES
~Shared by Doe, Oliver, B.C.
Makes 3 - 4 dozen
12 oz s.s. choc chips
1/4 c margarine
3/4 c icing sugar
1/2 c champagne
1/4 tsp nutmeg
Coatings - icing sugar, chpd almonds, coconut ,cocoa
In 8 c measure, combine choc & butter. Micro at 50% for 4 - 5 1/2 mins. til choc is glossy, mix can be stirred smooth, stirring twice. Stir in 3/4 c icing sugar, champagne, & nutmeg. Beat at med speed til smooth & shiny. 1 min. Cover with saran. Chill firm 2-3 hrs. Put each coating in sm bowl. Shape choc into 3/4" balls. Roll in desired coating.
PARSLEY TOMATOES
~Shared by Pat, Merritt Island, FL
(Serves 6-8 appetizer.)
This can be used as a salad or an appetizer. Serves about 4 as a salad.
1 to 1 1/2 lbs ripe cherry tomatoes
1 Tbs evoo
1 Tbs red wine or balsamic vinegar
1 clove garlic, finely chopped
3 Tbs finely chopped fresh parsley
Salt and pepper to taste
Cut each tomato in half. Combine with the remaining ingredients in a mixing bowl and toss gently to coat the tomatoes. Arrange on a serving platter with toothpicks on the side for guests to serve themselves. Serve with toast or crackers.
SPICY MACARONI & CHEESE CROQUETTES
~Shared by Treva, NC
Makes: 10 servings, about 3 croquettes each
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 cup KRAFT Shredded Cheddar Cheese
3 eggs, divided
1/4 cup flour
1/2 tsp. ground red pepper (cayenne)
1/2 cup water
1-1/4 cups dry bread crumbs
1/2 cup Peanut Oil, for frying
PREPARE Dinner as directed on package. Add shredded cheese, 1 of the eggs, the flour and pepper; mix well. Let stand 5 min.
BEAT remaining 2 eggs with the water. Pour bread crumbs into shallow bowl. Shape Dinner mixture into 30 (1-1/2-inch) balls. Roll balls in crumbs; dip in egg, then roll in crumbs again.
HEAT oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from oil with slotted spoon; drain on paper towels. Serve warm.
Size It Up Savor the flavor of these spicy croquettes and remember to keep tabs on portions.
Note Add more or less ground red pepper according to your family's taste preference.
Nutrition (per serving) Calories 290 Total fat 11g Saturated fat 5g Cholesterol 80mg Sodium 550mg Carbohydrate 30g Dietary fiber 1g Sugars 2g Protein 11g
Source: Kraft
HERBED TURKEY BREAST
~Shared by Jessica, Corfu, Greece
5 pounds turkey breast, fresh or thawed
2 tablespoons butter or margarine
1 tablespoon soy sauce
1 tablespoon chopped fresh parsley, minced
1/2 teaspoon dry basil
1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 cup garden vegetable-flavored whipped cream cheese
Place turkey in stoneware. Combine remaining ingredients and brush over turkey. Cover and cook on LOW 8 hrs. (HIGH 4 hrs.).
Source: CDKitchen
TANGY MUSTARD CAULIFLOWER IN CHEESE
~Shared by Patricia, Charlevoix, MI
1 head cauliflower
1/2 cup mayonnaise, reduced fat
1 teaspoon prepared mustard
1 teaspoon onion, minced
3/4 cup shredded Cheddar cheese
In a large saucepan, bring salted water to a boil. Wash, trim and core the cauliflower; break up. Cook in simmering water 12 to 15 minutes until fork tender. Drain well.
In a small bowl, combine mayonnaise, mustard and minced onion. Spread mixture over cauliflower. Sprinkle with shredded Cheddar cheese.
Bake 3 to 5 minutes uncovered, in a 350 degree preheated oven or until the cheese begins to melt, or cook uncovered at high in your microwave 11/2 minutes or until cheese melts. Serve hot.
Serves 4 to 6.
GRANOLA-APPLE MINI CHEESECAKES
~Shared by Treva, NC
Prep Time: 25 min
Start to Finish: 2 hr 5 min
24 mini cheesecakes
Crushed almond granola bars form the crust for these creamy cheesecake bites.
1 (8.9-oz.) box Nature Valley® Roasted Almond Crunchy Granola Bars (12 bars)
1/4 cup butter or margarine, melted
3 (8-oz.) pkg. cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 (21-oz.) can apple pie filling
1 . Heat oven to 350°F. Line 24 regular-size muffin cups with foil baking cups. Break 8 granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
2 . In medium bowl, mix crumbs and melted butter until well combined. Place scant tablespoon crumb mixture in each foil-lined muffin cup; press in bottom of cup to form crust.
3 . In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Cut or break remaining 4 granola bars, into 1/2-inch pieces; stir into cream cheese mixture. Spoon scant 1/4 cup mixture over crust in each cup.
4 . Bake at 350°F. for 20 to 25 minutes or until set. Cool in pans on wire rack 15 minutes. Top each cheesecake with 1 tablespoon apple pie filling. Refrigerate until chilled, about 1 hour.
5 . To serve, remove cheesecakes from muffin pans. Store in refrigerator.
24 mini cheesecakes
High Altitude (3500-6500 ft) No change.
NUTRITION INFORMATION PER SERVING: Serving Size: 1 Mini Cheesecake
Calories 220 Calories from Fat 125 Total Fat 14g Cholesterol 65mg Sodium 150mg Total Carbohydrate 20g Dietary Fiber 1g Sugars 15g Protein 4g
Exchanges: 1 Starch; 3 Fat Carbohydrate Choices: 1
Source: Nick DeMatteo Sunnyside, NY Bake-Off® Contest 41, 2004
SZECHUAN BRAISED MEATBALLS
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
½ teaspoon five-spice powder (see Shopping Tip)
¼ teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
½ teaspoon crushed red pepper, or to taste
¼ cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Instructions
1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Tips
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information
Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat
Source: EatingWell
PEPPERMINT PATTIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 pound powdered sugar
3 tablespoons butter, softened
2 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
In a bowl, combine powdered sugar, butter, and flavorings. Add milk and blend well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch thickness; chill for 30 minutes.
In double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties in the chocolate; place on waxed paper to harden and freeze for a short while.
Makes about 50 to 60
PIZZA-STYLE CHEESEBURGERS
~Shared by Treva, NC
Call it a redefined hamburger or a restructured pizza; either way, this quick variation on a classic hamburger is a surefire pleaser for every member of the family. It will be a family favorite.
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 4 servings
Ingredients:
1 pound lean ground beef, or 4 unthawed 1/4-lb. frozen hamburgers
1 teaspoon pizza seasoning using McCormick Pizza Seasoning Grinder
1/3 cup shredded Mozzarella cheese
1/3 cup pizza sauce or tomato sauce
4 hamburger rolls
Directions:
1. Shape beef into four patties; generously season both sides of each burger with pizza seasoning. Broil 3 to 5 minutes per side, or until burgers are done.
2. Top each burger evenly with sauce and cheese. Broil 1 minute or until cheese is melted. Garnish with additional pizza seasoning, if desired. Place on hamburger rolls.
Variation: Prepare cheeseburgers as directed, then top with a few pepperoni slices.
Kids love the pizza seasoning
Source: McCormick
CHEESY CHILI DOGS
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
I made these for Super Bowl. They went faster than the sloppy joes!
1 pkg hot dogs
2 cans chili (with or without beans)
1 can condensed cheddar cheese soup
1 4oz can chpd green chilies
2-3 dashes of hot sauce (to taste)
hot dog buns
Toppings: shredded cheddar, sour cream, salsa, chpd onion
Place hot dogs in crock pot. In a bowl, combine chili, soup and drained green chilies. Pour completely over hot dogs. Cover and cook on low for about 4-5 hours.
To serve: place dogs in buns, top with chili mixture and desired toppings.
Note: I cut the dogs and buns in half. Messy but good! I used Ball Park dogs since they were on sale..heh heh!!
Source: Tabby
BACON-WRAPPED STUFFED CHICKEN BREASTS
~Shared by Johnny, LA
6 skinless, boneless chicken breast
1- 8-oz package herb and chive cream cheese (softened)
12 slices thin Italian prosciutto ham
12 slices bacon
Preheat oven to 375*
Pound each chicken breast to about ½ in thickness (I do this between 2 pieces of plastic wrap)
Spread cream cheese on chicken breast. Place two slices of ham on each breast. Roll up to enclose filling. Wrap bacon strips around breast.
Place seam side down in a baking dish. Bake for about 40-45 minutes (until juice in chicken runs clear) depends on your oven.
Remove from oven…drain all drippings from baking pan.
Turn on broiler and broil about 2-3 minutes on each side. This is to crisp the bacon.
Serve and enjoy
You can also make this without the bacon .. after you have rolled the breast up roll them in melted butter and then in a breading made with Italian bread crumbs mixed with parmesan cheese.
Place in a baking dish seam side down and bake for 25-30 minutes (depends again on your oven)
You want them cooked through and golden brown.
DEEP-DISH CHICKEN PIE
~Shared by Treva, NC
Surprise! Chex® cereal stands in for the usual pie crust, creating a delicious crunchy topping for this hearty dinner dish.
Prep Time: 15 min
Start to Finish: 50 min
Makes: 8 servings
2 cups cut-up cooked chicken
1 & 1/4 cups Green Giant® frozen mixed vegetables, rinsed to separate
1/2 cup milk
1 & 1/2 teaspoons dried minced onion
1 can (10 & 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Green Giant® mushroom pieces and stems, drained
4 cups Rice Chex® cereal
3 tablespoons butter or margarine, melted
1/3 cup grated Parmesan cheese
1. Heat oven to 350°F. In large bowl, mix chicken, vegetables, milk, onion, soup and mushrooms. Spread in ungreased 8-inch square (2-quart) glass baking dish.
2. In medium bowl, mix cereal and melted butter, stirring until evenly coated. Stir in cheese. Spoon evenly over chicken mixture.
3. Bake uncovered 35 minutes. High Altitude (3500-6500 ft): Bake uncovered 45 minutes.
Nutrition Information: 1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 580mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 3g); Protein 15g
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2
Source: Green Giant
BLUE RIBBON BUNS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 c. lukewarm milk
2 pkgs. dry yeast
2 beaten eggs
1 tsp. salt
1/2 c. sugar
Mix together. Add 1/2 cup of oil. Add 2 cups flour. Add more flour until right consistency. Knead dough. Let rise, knead dough, let rise. Shape into buns, let rise. Bake at 375 degrees for 15 minutes.
Makes about 3 dozen.
RED RADISH SALAD
~Shared by Linda H., Rosharon, TX
2 tsp sugar
1 lemon juiced
½ c sour cream
8 red radishes, thinly sliced
2 Delicious apples, cored and thinly sliced
½ European seedless cuke, thinkly sliced
2 Tbsp chopped fresh dill
Salt and pepper to taste
Combine sugar, juice and sour cream in a medium bowl using a fork.
Add radishes, apple and cucumber. Turn veggies and fruit in dressing to coat. Season with dill and salt and pepper. Toss again and serve.
Source: Rachael Ray
CHICKEN, PEPPER JACK, AND PICKLED ONION SANDWICH
~Shared by Treva, NC
Makes 4 servings
Prep: 15 minutes
Start to Finish: 1 hour 10 minutes
1/4 cup red wine vinegar
7 tablespoons sugar
1/2 teaspoon dried oregano, crumbled
2 small red onions, sliced
1/2 pound purchased rotisserie chicken, shredded
3/4 cup tomatillo salsa, plus additional for side
1/2 pound pepper Jack cheese, sliced
4 brioche or sandwich rolls, split
1. Simmer vinegar, sugar, 1/2 cup water, and the oregano in a small saucepan, stirring occasionally, about 2 minutes. Add onions and simmer, 2 minutes. Transfer mixture to a bowl and chill, loosely covered, about 1 hour.
2. Preheat oven to 400 degree F. Toss chicken with salsa until combined well. Divide and layer half of cheese, the chicken mixture, then the remaining cheese on bottoms of buns and arrange on a shallow baking sheet with bun tops on side, cut sides up. Roast in middle of oven until cheese melts and buns are golden brown, about 5 minutes. Remove from oven and divide strained onion mixture over melted cheese; cover with bun tops. Serve remaining salsa on side.
Makes 4 servings.
Source: Ladies' Home Journal
PIZZA SOUP
~Shared by Mary S., Nashville, TN
1 cup chopped onion
1 cup chopped green sweet pepper
1 cup sliced fresh mushrooms
1 cup halved, sliced zucchini
1 14-1/2-ounce can beef broth
1 14-1/2-ounce can Italian-style tomatoes, cut up
1 8-ounce can pizza sauce
4 ounces fully cooked smoked sausage links, thinly sliced
1/2 teaspoon pizza seasoning
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
In a medium saucepan, combine onion, sweet pepper, mushrooms, zucchini, and 1/4 cup of the broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in the remaining broth, the undrained tomatoes, pizza sauce, sausage, and seasoning. Simmer for 5 to 10 minutes more or until the vegetables are tender. Top each serving with cheese.
Makes 6 servings.
APPLE DUMPLINGS
~Shared by Doe, Oliver, B.C.
Makes 4 servings
1/2 16.3-ounce package puff pastry dough (1 sheet)
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon (divided)
1/2 teaspoon ground nutmeg
2 tablespoons butter
2 tablespoons firmly packed brown sugar
1 tablespoon dried currants
4 small Golden Delicious apples, peeled
1 egg, beaten
Classic Caramel Sauce (see accompanying recipe)
Preheat oven to 375 degrees. Cut the puff pastry into four squares (about 41/2 inches square). Roll out each square into a 6-inch square. Stir together granulated sugar and 1/4 teaspoon cinnamon; set aside.
In a small bowl, stir together the remaining 1/2 teaspoon cinnamon, nutmeg, butter, brown sugar and currants.
Starting at blossom end of apples (opposite the stem), use a paring knife to cut out the top of the core, being sure to not cut all the way through to the other end. Using a 1/4 teaspoon measuring spoon, remove seeds and core. Stuff the center of each apple with the butter-brown sugar mixture. Roll each apple in the reserved cinnamon-sugar mixture.
Set each apple in the center of a pastry square, blossom end up, and brush each edge of the pastry square with water. Pull the corners up to the center and pinch the points together firmly, as well as the sides of the square, to fully enclose the apple. Brush the dumplings with the beaten egg and place on a parchment-lined baking sheet. Bake for 45 to 50 minutes or until the apples test tender with a two-tined fork and the pastry is golden brown. Serve warm drizzled with warm caramel sauce.
PER SERVING: calories: 447 (47% from fat); protein: 6.4 grams; total fat: 23.4 grams; saturated fat: 8.5 grams; cholesterol: 68 mg; sodium: 316 mg; carbohydrate: 54.4 grams; dietary fiber: 2.8 grams
Classic Caramel Sauce
Makes about 3 cups
While this recipe makes a good deal of sauce, it can be refrigerated in an airtight container for up to three weeks or frozen for up to two months. Be very careful whisking the warm cream into the hot sugar, since sputtering steam will be generated.
1 3/4 cups whipping cream
2 cups granulated sugar
2 tablespoons corn syrup
1/4 cup water
2 tablespoons unsalted butter, cut into 4 pieces
1 teaspoon vanilla
Salt
1/2 teaspoon lemon juice, plus more if desired
Heat cream in small saucepan over medium heat until just simmering; remove from heat and set aside. Meanwhile, add sugar, corn syrup and the water to a large skillet set over medium-high heat; gently whisk until sugar is dissolved. Cook just until sugar mixture begins to turn pale gold, 9 to 12 minutes. Reduce heat to medium and continue cooking, whisking occasionally, until caramel turns rich orange-brown (like a new penny), 3 to 7 minutes longer. Remove from heat and, very carefully, whisk small amounts of cream into the hot sugar until the cream is completely incorporated. Whisk in the butter, vanilla, large pinch of salt and lemon juice; transfer sauce to a bowl and allow to cool at room temperature. Adjust seasoning with salt and lemon juice; transfer to airtight container and refrigerate until needed.
MINTY MELON BALLS
~Shared by Treva, NC
Start a meal or end a feast with this pretty bowl of fresh fruit drizzled with "nectar". It's not only healthy and wholesome, but it's also simple to make and will be ready in minutes! The sauce Chef James Brockman concocted is made up of only honey, fresh lime juice, and mint, but the combo will give a refreshing kick to almost any fruit salad. Mix and match a variety of melons, or do what I do: toss in a handful of blueberries and sprinkle chopped pecans on top! Serves 6
1 medium honeydew melon (about 2 lb.)
1 medium cantaloupe (about 2 lb.)
Juice of 1 lime
2 Tablespoons honey
10 mint leaves (chopped)
Tools:
Spoon
Melon baller
Lemon squeezer
Bowl
Wire whisk
Prep Time: 15 minutes
Total Time: 15 minutes
Cut the honeydew melon in half. Use a spoon to scoop out the seeds.
With a melon baller, scoop out as many balls as possible from the flesh of the honeydew melon, leaving the rind behind. Repeat with the cantaloupe.
Using a lemon squeezer, squeeze the juice from the lime into a bowl. Add the honey and mint and stir with a wire whisk to combine.
Add the melon balls to the sauce and stir to combine.
Serve cold or at room temperature.
Diane's Tip: I like to pop this fruit bowl into the freezer before drizzling on the sauce because I love to eat fruit slightly frozen. A half-hour should be sufficient.
Serving Size: 1/6 of recipe Amounts Per Serving Calories 100 Calories from Fat 0 %Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 40mg 2% Total Carbohydrate 26g9% Dietary Fiber 2g8% Sugars 23g Protein 2g Vitamin A 80%Calcium 2% Vitamin C 110%Iron 2%
Percent Daily Values are based on a 2,000 calorie diet.
TRIPLE CHOCOLATE HONEY FUDGE
~Shared by Patricia, Charlevoix, MI
1-1/3 cups granulated sugar
1 jar (8 oz.) marshmallow cream
2/3 cup evaporated milk
1/4 cup honey
1/4 cup butter or margarine
1/4 teaspoon salt
2 cups semi-sweet chocolate chips
1/2 cup milk chocolate chips
1-1/2 teaspoons vanilla extract
1/2 cup toasted nuts, chopped
1/2 cup white chocolate chips
Spray an 8x8-inch pan with nonstick cooking spray; set aside. In medium saucepan, combine sugar, marshmallow cream, milk, honey, butter and salt. Bring to a boil; stir occasionally. Boil for 5 minutes; stir constantly. Remove from heat and stir in semi-sweet and milk chocolate chips until melted. Stir in nuts and vanilla; pour into pan. Sprinkle with white chocolate chips over top and allow to melt. Using small spatula swirl white chocolate. Cool. Cut into 1-inch pieces.
OLD-FASHIONED SPAGHETTI & MEATBALLS
~Shared by Jim D., WA State
Active Time: 35 minutes
Total Time: 75 minutes 6 servings
To stretch the ground beef, we use high-fiber bulgur and whole-wheat breadcrumbs in the meatballs, which are baked rather than fried.
INGREDIENTS
For Meatballs:
1/3 cup bulgur
1/2 cup hot water
4 ounces lean ground beef
4 ounces hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 cloves garlic, very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
For Sauce & Spaghetti:
4 cups prepared marinara sauce
1/2 cup slivered fresh basil leaves or chopped fresh parsley
1 pound whole-wheat spaghetti or linguine
1/2 cup freshly grated Parmesan or Romano cheese (1 ounce)
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
DIRECTIONS
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley).
Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
Nutrition Information
6 servings - Facts Per Serving:
Calories: 496 Fat. Total: 8g Carbohydrates, Total: 86g
Cholesterol: 28mg Sodium: 568mg Protein: 27g
Fiber: 18g % Cal. from Fat: 15% Fat, Saturated: 3g
Source: EatingWell Magazine
ALL PURPOSE HAMBURGER CASSEROLE
~Shared by Treva, NC
1 lb lean ground beef
1 medium onion, chopped
1/2 medium bell pepper, chopped
1 small can whole kernel corn, drained (optional)
1 small can green peas, drained (optional)
1 (8 oz) can tomato sauce
1 & 3/4 cups water
1 cup macaroni, uncooked
1/4 to 1/2 lb Velveeta style cheese (Cheezy Does It, for example)
In a heavy pot with a good lid, fry the ground beef until it has lost all pink color. Break the meat up as it cooks. Add onion and bell pepper and cook, stirring until onion is just translucent. Stir in corn and peas (if using) and tomato sauce. Add water and bring to a boil. Stir in macaroni and reduce heat to a simmer. Cover and cook about 7 or 8 minutes or until macaroni is just done. Cube cheese and stir in until melted. Serve at once or after everybody get there or even cold for breakfast the next morning.
SUMMER SPINACH SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 eggs
1/4 pound bacon, chopped
2 tablespoons Dijon mustard
1/4 cup Sherry vinegar
6 tablespoons olive oil
2 shallots, minced
Salt, pepper
1 (5-ounce) piece feta, crumbled
1/2 pound red and yellow cherry tomatoes, halved
1 (6-ounce) package sliced mushrooms
1 (10-ounce) bag spinach
1 avocado, chopped
1/4 cup toasted almond slices or slivers
Place the eggs in a small saucepan with just enough water to cover. Bring to a slow boil over medium heat. Reduce the heat to medium-low and barely simmer, uncovered, for 10 minutes. Drain the eggs, run under cold water and peel. Coarsely chop the eggs and set aside.
While the eggs cook, heat a skillet over medium-high heat. Add the bacon and cook, stirring once in a while, until the bacon is crisp, about 4 minutes. Drain on paper towels. Set aside.
Whisk together the mustard, vinegar, olive oil, shallots and salt and pepper to taste. Set aside.
In a large bowl, toss together the feta, tomatoes, mushrooms, spinach, avocado, bacon and eggs. Toss again with dressing. Top with the almonds.
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APPLESAUCE-SPICE CAKE
~Shared by Treva, NC
3 cups water
1 & 1/4 cups raisins
2 & 1/2 cups unsweetened applesauce
3 eggs, beaten
2 tablespoons Splenda
1 cup vegetable oil
3 cups self-rising flour
3 tablespoons ground cinnamon
1/4 tsp. baking soda
2 tablespoons vanilla extract
cooking spray
Combine 2 1/2 cups water and raisins in a heavy pan and bring to a boil. Boil until the water evaporates or is absorbed by the raisins. (watch carefully) Remove from heat. Add applesauce, eggs, sugar substitute, oil, and remaining water. Stir to combine. Sift together flour, cinnamon and soda, then gradually add to the applesauce mixture with vanilla, stirring after each addition. Spoon batter into a 10 inch Bundt pan coated with cooking spray.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes; remove from pan and cool on rack.
Frost as desired.
Makes 28 slices.
29 mg Cholesterol, 165 calories, 20 gm carbo, 2 gm protein, 26 mg sodium, 8 gm fat
Weight Watcher Points - 4 Points per slice
BEEF & CABBAGE STIR-FRY WITH PEANUT SAUCE
~Shared by Jim D., WA State
Makes 4 servings
Ingredients
¼ cup smooth natural peanut butter
? cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
4 teaspoons canola oil, divided
3 cloves garlic, minced
1 pound sirloin steak, trimmed and thinly sliced (see Tip)
1 small head Savoy cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
¼ cup chopped unsalted roasted peanuts (optional)
Instructions
1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).
Tips
Tip: For thinly sliced beef, freeze for 30 minutes to make it easier to cut into very thin slices.
Nutrition Information
Per serving: 364 calories; 17 g fat (3 g sat, 5 g mono); 42 mg cholesterol; 23 g carbohydrate; 31 g protein; 7 g fiber; 469 mg sodium; 866 mg potassium.
Nutrition bonus: Vitamin A (140% daily value), Vitamin C (110% dv), Folate (40% dv), Potassium (25% dv), Magnesium (19% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 2 fat
Source: EatingWell
MANDARIN ALMOND SHRIMP
~Shared by Treva, NC
Prep: 30 min
Bake: 40 min
Stand: 3 min
1 pound uncooked fresh or frozen (thawed) medium shrimp in shells
2 cups sliced mushrooms (6 ounces)
1 cup uncooked regular long grain rice
2 cups boiling water
1 teaspoon salt
3/4 teaspoon ground ginger
1 small onion, thinly sliced
1 cup unblanched whole almonds, toasted
1 can (15 ounces) mandarin orange segments, drained
1 pkg. (6 oz.) frozen Chinese pea pods, thawed and drained
Soy sauce, if desired
1. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein.
2. Heat oven to 350 degrees.
3. Mix shrimp, mushrooms, rice, boiling water, salt, ginger and onion in ungreased rectangular baking dish, 13 x 9 x 2 inches.
4. Cover tightly with aluminum foil and bake about 40 minutes or until liquid is absorbed and shrimp are pink and firm.
5. Stir in almonds, orange segments and pea pods. Cover and let stand about 3 minutes or until pea pods are hot. Serve with soy sauce
Makes 6 servings, about 1 & 1/2 cups each
1 Serving: Calories 355 (Calories from Fat 125); Fat 14g (Saturated 2g); Cholesterol 70mg; Sodium 440mg; Carbohydrate 44g (Dietary Fiber 4g); Protein 17g
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GAME HENS WITH CHUTNEY-MUSTARD GLAZE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup prepared mango chutney, chopped
- 1 tablespoon Dijon mustard
- 2 Cornish game hens, split and skinned (about 1-1/4 pounds each)
DIRECTIONS
Preheat the oven to 325 degrees F. Prepare the rack of a shallow roasting pan with nonstick pan spray.
Combine the chutney and mustard; brush about 1/2 of the mixture over all surfaces of the hens. Place the hen halves meaty side up on the prepared rack in the roasting pan.
Bake about 50 minutes, or until the hen halves are tender, brushing often with the remaining chutney mixture and pan drippings during the cooking time.
Nutritional Information Per Serving (1/2 hen): Calories: 145, Fat: 3 g, Cholesterol: 79 mg, Sodium: 128 mg, Carbohydrate: 11 g, Dietary Fiber: 0 g, Sugars: 11 g, Protein: 18 g
Diabetic Exchanges: 1/2 Fruit, 3 Very Lean Meat
Source: "The New Family Cookbook for People With Diabetes"
WILD MUSHROOMS IN COGNAC
~Shared by Mary S., Nashville, TN
Yield: About 2 cups (4 servings)
INGREDIENTS
- 1 ounce dried porcini, shiitake, or other dried wild mushrooms
- 1 clove garlic, minced
- 1 tablespoon margarine
- 2 cups sliced white mushrooms (8 ounces)
- 1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
- 2 tablespoons mushroom soaking liquid (strained to remove dirt)
- 1 tablespoon Cognac or brandy
- 1/4 teaspoon salt - Pinch of freshly ground pepper
DIRECTIONS
Soak the dried mushrooms in enough warm water to cover for
30 minutes. Drain (reserve the soaking liquid) and slice.
Saute the garlic in margarine in a medium nonstick skillet over medium heat for 1 minute. Add the rehydrated and fresh mushrooms and sprinkle with thyme. Saute until mushrooms release their liquid and most of the liquid is absorbed, about 5 minutes.
Add 2 tablespoons of the soaking liquid, the Cognac, salt, and pepper; continue cooking 2 minutes longer.
Nutritional Information Per Serving (about 1/2 cup): Calories: 62, Fat: 3 g, Cholesterol: 0 mg, Sodium: 180 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: "The New Family Cookbook for People With Diabetes"
ITALIAN PITA CRISPS
~Shared by Mary S., Nashville, TN
Yield: 32 appetizers (8 servings)
INGREDIENTS
- 2 pitas, each about 6 inches in diameter
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/4 teaspoon dried basil or oregano
- 2 teaspoons grated Parmesan cheese
DIRECTIONS
Preheat the oven to 350 degrees F. Spray 1 or 2 cookie sheets with nonstick pan spray. Cut each pita into 8 wedges; split each wedge to separate the halves. Arrange in a single layer on the cookie sheet(s).
Mix the olive oil and garlic. Brush over the pita sections; sprinkle with basil and cheese.
Bake 8 to 10 minutes, or until lightly browned and crisp. Serve hot, or cool and store in an airtight container.
Nutritional Information Per Serving (4 crisps): Calories: 59, Fat: 2 g, Cholesterol: 0 mg, Sodium: 88 mg, Carbohydrate: 8 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 2 g Diabetic Exchanges: 1/2 Starch, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 whole roasted deli chicken, skinned
- 3 tablespoons no-added-sugar apricot preserves, divided
- 3 tablespoons no-added-sugar orange marmalade, divided
- 2 tablespoons balsamic vinegar, divided
- Nonstick cooking spray
- 1 large onion, quartered
- 1 clove garlic, minced
DIRECTIONS
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving (1/4 of chicken): Calories: 278, Fat: 9 g, Cholesterol: 100 mg, Sodium: 110 mg, Carbohydrate: 15 g, Dietary Fiber: 1 g, Sugars: 10 g, Protein: 34 g
Diabetic Exchanges: 1 Carbohydrate, 4 Lean Meat
Source: "Express Lane Diabetic Cooking"
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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CORN BREAD CHERRY COBBLER
~Shared by Mary S., Nashville, TN
2 cups pitted tart red cherries or 1/2 of a 16-ounce package frozen unsweetened, pitted, tart red cherries
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon orange juice or water
3 tablespoons cornmeal
2 tablespoons all-purpose flour
2 teaspoons finely chopped pecans or walnuts
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1 tablespoon margarine or butter
1 slightly beaten egg yolk
2 tablespoons milk
1 teaspoon sugar
Dash ground cinnamon
Half-and-half, light cream, or vanilla ice cream (optional)
For filling, in a medium saucepan combine the cherries, sugar, cornstarch, and orange juice or water. If using fresh cherries, let the mixture stand for 10 minutes. Or, if using frozen cherries, let the mixture stand for 20 minutes. Meanwhile, for biscuit topping, in a small mixing bowl stir together the cornmeal, flour, pecans or walnuts, sugar, and baking powder. Cut in the margarine or butter until the mixture resembles coarse crumbs. In a small bowl stir together the egg yolk and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Cook and stir the cherry mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat. Immediately spoon biscuit topping into 4 mounds on top of hot cherry mixture. Stir together the sugar and cinnamon. Sprinkle sugar mixture over the biscuit topping. Cover saucepan and simmer over low heat about 10 minutes or until a wooden toothpick inserted in the topping comes out clean. Serve warm. If desired, serve with half-and-half, light cream or ice cream.
Makes 2 servings.
CRAB AND APPLE COLESLAW
~Shared by Mary S., Nashville, TN
2/3 cup mayonnaise
1 tablespoon rice vinegar
1 tablespoon sugar
2 tablespoons heavy cream
juice of 1 lemon
salt and pepper to taste
1/2 head green cabbage, coarsely grated
1/3 cup carrot, grated
1/3 cup red bell pepper, thinly sliced
1 green apple, not peeled, diced
1/2 pound cooked crab meat
1/2 red apple, thinly sliced
In a large bowl, combine mayonnaise, vinegar, sugar, cream, lemon, salt, and pepper. Add cabbage, carrot, bell pepper, green apple and toss. Next, add half of the crab meat and toss gently.
Place portion on plate, and top with remaining crab. Garnish with apple slices.
Serves 2.
PORK CHOPS WITH CHUTNEY GLAZE
~Shared by Mary S., Nashville, TN
1/4 cup chutney (cut up any large pieces)
1 teaspoon stone-ground mustard
2 boneless pork loin chops, cut 3/4 to 1 inch thick
In a bowl combine chutney and stone-ground mustard. Place boneless pork loin chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat 4 minutes. Turn chops; brush with 2 tablespoons of the chutney mixture. Cook 3 to 4 minutes more or until pork is slightly pink in center and juices run clear. Spoon remaining chutney mixture over chops.
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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TANGY BEEF BRISKET
This recipe comes from one of my favorite food blogs, Noble Pig, and is adapted from Taste of Home Magazine.
1 large onion, diced
1/2 cup butter
28 ounces of ketchup
1/2 cup Worcestershire sauce
1-1/2 cups packed brown sugar
1/3 cup lemon juice
2 Tablespoons chili powder
1-1/2 teaspoons hot pepper sauce (I used 2 teaspoons)
1 teaspoon prepared horseradish
1 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons liquid smoke (optional)
2 beef briskets totaling 5-6 pounds or one large 6 pound beef brisket (if you can find it)
Saute onion and butter in a heavy saucepan until tender. Add the next nine ingredients; bring to a boil. Reduce the heat; simmer, uncovered for 30 minutes until reduced to about 6 cups.
Place the brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 275 degrees for 3 hours for two smaller briskets, basting occasionally. If you use one large 6 pound brisket bake at 350 degrees for 4 hours, covered. Skim any fat. Remove brisket and let rest for 15 minutes. Thinly slice the beef and pour remaining sauce from the pan and reserved sauce over the beef. Or throw the thinly sliced beef back into the roasting pan with the cooking sauce and add the sauce you reserved and completely coat the meat, then plate it up. It will be so saucy and so good.
Source: Noble Pig
RANCH MASHED POTATOES
Another favorite from Noble Pig and adapted from Cooking Light.
13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat or regular fat sour cream
1/4 cup chopped green onions
1/4 cup lowfat buttermilk
3 Tablespoons butter, softened
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried dill
Place potatoes in a Dutch oven. Cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until tender; drain.
Place potato in a large bowl. Add sour cream, green onions, buttermilk, butter, salt, dried basil, dried oregano, garlic powder, pepper and dried dill. Mash with a potato masher to desired consistency.
Source: Noble Pig
FRUITED CURRY CHICKEN SALAD
Yields: 8 servings
"Diced chicken dressed with curry mayonnaise sports a wonderful assortment of apple, raisins and grapes, plus celery, onion and pecans for savory crunch."
INGREDIENTS:
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise
DIRECTIONS:
1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!
Source: Allrecipes
BUTTER PASTRY
2-1/2 cups all-purpose flour
1 teaspoon salt (scant)
1 teaspoon sugar
1 cup cold butter (2 sticks, cut into small pieces)
1/3 to 1/2 cup ice water
Put the flour, salt and sugar in a food processor. Pulse a few times to mix.
Add the butter pieces to flour mixture, and process about 10 seconds until mixture is consistency of coarse meal.
With the food processor running, slowly add ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.
(To hand-mix the dough, mix the flour, salt and sugar in a large bowl. Add the butter pieces, and cut in with a pastry blender until mixture is consistency of coarse meal. Then mix dough, sprinkling ice water until dough holds together.)
Turn dough out and wrap securely in plastic wrap. Refrigerate for 1 hour before rolling out. Makes enough pastry for a 9-inch, double-crust pie. May be frozen for 3 months.
MEXICAN RICE
Yields: 6 servings
INGREDIENTS:
1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved
DIRECTIONS:
1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
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| A to Z Readers' Family-Owned Business Guide |
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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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