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A to Z Recipes
February 20, 2008
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'll be doing really good if I can get this off to you before I go to work. I stayed late at work last night and it really threw me off-schedule. No complaints, though. I have friends who are unemployed.
The Great Northwestern Escape - GNE - is becoming more of a reality every day. The name was changed (no, not to protect the
innocent) to reflect the more northwestern destination. Some will be staying in Washington State (that's where my hotel is), others in their RV's in
nearby areas, while others still on the Vancouver side. Our trip dates are August 12 - 19.
Pam, Bill, and Pat have experience in the area and will
provide some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it
develops: GNE.
The current Monthly Theme topic is Eat Your Veggies! Why don't you share a recipe or two of your favorite vegetable dishes? Please be sure to
visit the Monthly Theme section to read about sharing your own or some you've found that are keepers. I'm still in need of recipes for regular
issues, too. You could have a send-fest!
The following have contributed a recipe, thought, or funny to today's issue. I am extremely grateful to all.
Bonnie, Belvidere, IL
Rusty, FL
Vicki, Sarasota, FL
Hal, OH
Mary H., Montreal, Canada
Michael H., NY
Jean, Syracuse, NY
Dorie, IL
Larry Holmes, Toronto, Canada
Patricia, Charlevoix, MI
Treva, NC
Mary S., Nashville, TN
Kim, Pflugerville, TX
Beverley, Montreal, Canada
Pat, Minden, NV
Marilyn, Canton, OH
Brenda, AL
Leasa, IA
Johnny, LA
Chris M., NM
We'll see you here again on Sunday, God willing.
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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.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Shared by Bonnie, Belvidere, IL
What we have done for ourselves alone dies with us; what we have done for others and the world remains and is immortal.
~Albert Pike
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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G U I D A N C E
Shared by Rusty, FL
I like this. Parables and word pictures help us think in a fun way. So, this word picture is passed to you from me, who gratefully received it from someone else. Enjoy.
Dancing With God
When I meditated on the word Guidance, I kept seeing "dance" at the end of the word. I remember reading that doing God's will is a lot like dancing.
When two people try to lead, nothing feels right. The movement doesn't flow with the music, and everything is quite uncomfortable and jerky.
When one person realizes that, and lets the other lead, both bodies begin to flow with the music. One gives gentle cues, perhaps with a nudge to the back or by pressing lightly in one direction or another. It's as if two become one body, moving beautifully. The dance takes surrender, willingness, and attentiveness from one person and gentle guidance and skill from the other.
My eyes drew back to the word Guidance.
When I saw "G": I thought of God, followed by "u" and "i".
"God, "u" and "i" dance."
God, you, and I dance.
As I lowered my head, I became willing to trust that I would get guidance about my life. Once again, I became willing to let God lead.
My prayer for you today is that God's blessings and mercies are upon you on this day and everyday. May you abide in God, as God abides in you. Dance together with God, trusting God to lead and to guide you through each season of your life.
This prayer is powerful and there is nothing attached. If God has done anything for you in your life, please share this message with someone else. Interceding in prayer is one of the best gifts we can receive. There is no cost but a lot of rewards; so let's continue to pray for one another.
And I Hope You Dance!
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!??????
Shared by Vicki, Sarasota, FL
Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it.
Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.
Store your opened chunks of cheese i n aluminum foil. It will stay fresh much longer and not mold!
Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.
Add garlic immediately to a recipe if you want a light taste of garlic an d at the end of the recipe if your want a stronger taste of garlic.
Leftover snickers bars from Halloween (or Valentine's, Easter, etc.) make a delicious dessert. Simple chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream.
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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Eat Your Veggies!
Here's the scoop on the current theme:
Eat Your Veggies! Do I sound like your mother? More than moms have realized the value of eating vegetables. The USDA Food Guide Pyramid suggests 5 to 7 servings each day. That's a lofty goal for anyone especially without some delicious recipes to make them taste better for our families. We're looking for recipes featuring vegetables this month, folks. These recipes can use fresh vegetables (always best, of course), frozen or canned. Share your recipes using vegetables, whether it be a side dish or a main course with other ingredients added in to make it a family favorite. And don't forget that veggies are an ingredient in some tasty desserts and baked goods, too! We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes!
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 Eat Your Veggies!. We will collect them the remainder of this month and post them on the first Sunday of November. 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: Eat Your Veggies!
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, 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: Eat Your Veggies!.
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 Promised Recipes has a deadline of February 29, 2008, and will be posted on March 9, 2008.
Please use this email link to submit a recipe for theme recipes: Eat Your Veggies!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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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 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
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
11th Ruthie in Ypsilanti, Michigan
12th Bette T. in Stockton, California
13th Liz in Port Royal, Pennsylvania
14th Debbie M. in McKeesport, Pennsylvania
14th Alysia in Amston, Connecticut
16th Hal R. in Eaton, Ohio
16th Shawntel R. in Rockingham, North Carolina
16th Myrna R. in Jacksonville, Florida
16th Linda L. in Hong Kong
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
21st Deborah H. in Denton, TX
21st Cheri W. in Ocala, Florida
21st Cindy in Beaver Dams, New York
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 TODDLER'S TEA PARTY!!!
Shared by Hal, OH
One day my mother was out and my dad was in charge of me and my brother who is four years older than I am. I was maybe 1 and a half years old and had just recovered from an accident in which my arm had been broken among other injuries.
Someone had given me a little 'tea set' as a get-well gift and it was one of my favorite toys. Daddy was in the living room engrossed in the evening news and my brother was playing nearby in the living room when I brought Daddy a little cup of 'tea', which was just water. After several cups of tea and lots of praise for such yummy tea, my Mom came home. My Dad made her wait in the living room to watch me bring him a cup of tea, because it was 'just the cutest thing!!'
My Mom waited, and sure enough, here I come down the hall with a cup of tea for Daddy and she watches him drink it up, then says, 'Did it ever occur to you that the only place that baby can reach to get water is the toilet??'
CHURCH BULLETIN BLOOPERS
Shared by Mary H., Montreal, Canada
- The youth group has raised almost $500 for drug abuse.
- "Correction: The following typo appeared in our last bulletin: 'Lunch will be gin at 12:15.' Please correct to read '12 noon.' "
- Any church member over the age of 18 is invited to participate in this lay ministry program. It requires a minimal amount of training and time. The orientation will include six weekly classes of about 200 hours each Tuesday night.
- The Seniors group will have a picnic Saturday. Each person is asked to bring a friend, a vegetable, or dessert in a covered dish. Meat and drinks will be furnished.
- The last day of Vacation Bible School will include a field trip to the state game farm. We could use some additional volunteers to help preparing the lunch of sandwiches, potato chips, cheese, crack, and cool aid that morning.
- Remember the youth department rummage sale for Summer Camp. We have a Gents three-speed bicycle, also two ladies for sale, in good running order.
WHY MEN ARE NEVER DEPRESSED
Shared by Michael H., NY
This Must Be Why I'm So Darn Happy All The Time...!
Men Are Just Happier People-- What do you expect from such simple creatures? Your last name stays put. The garage is all yours. Wedding plans take care of themselves. Chocolate is just another snack. You can be President.. You can never be pregnant. You can wear a white T-shirt to a water park. You can wear NO shirt to a water park. Car mechanics tell you the truth. The world is your urinal. You never have to drive to another gas station restroom because this one is just too icky. You don't have to stop and think of which way to turn a nut on a bolt. Same work, more pay. Wrinkles add character. Wedding dress $5000. Tux rental-$100. People never stare at your chest when you're talking to them. New shoes don't cut, blister, or mangle your feet. One mood all the time.
Phone conversations are over in 30 seconds flat. You know stuff about tanks. A five-day vacation requires only one suitcase. You can open all your own jars. You get extra credit for the slightest act of thoughtfulness. If someone forgets to invite you, he or she can still be your friend.
Your underwear is $8.95 for a three-pack. Three pairs of shoes are more than enough. You almost never have strap problems in public. You are unable to see wrinkles in your clothes. Everything on your face stays its original color.. The same hairstyle lasts for years, maybe decades. You only have to shave your face and neck. You can play with toys all your life. One wallet and one pair of shoes -- one color for all seasons. You can wear shorts no matter how your legs look. You can "do" your nails with a pocket knife. You have freedom of choice concerning growing a mustache.
You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.
No wonder men are happier.
Send this to the women who can handle it and to the men who will enjoy reading it
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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GEORGIA
PEANUT BLOSSOMS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Prep Time : 20min
INGREDIENTS:
8 oz. pkg. milk chocolate kisses
1/2 cup solid shortening
3/4 cup peanut butter
1/3 cup sugar
1/3 cup light brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
more granulated sugar
PREPARATION:
Heat oven to 375 F. Remove wrappers from chocolate. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Chill for 1 hour in fridge.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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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.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
PEANUT BUTTER CHOCOLATE BARS
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
1 C. smooth or chunky peanut butter
6 T. butter or margarine, softened
3/4 C. packed brown sugar
1/4 C. granulated sugar
1 t. vanilla extract
3 eggs
1 C. flour
2 C. (11 1/2 oz. pkg) Nestle Toll House Milk Chocolate Morsels, divided
1 C. colored sugar or small colored candies (optional)
Beat peanut butter, butter, brown sugar, granulated sugar and vanilla in large mixer bowl until creamy. Beat in eggs; beat in flour. Stir in 3/4 C. morsels. Spread into greased 9x13 baking dish. Bake in preheated 350 oven 20-25 minutes or until edges are lightly browned. Remove from oven, immediately sprinkle with remaining morsels. Let stand for 5 minutes; spread. Sprinkle colored sugar over melted chocolate. Cool in pan on wire rack.
PORK MEDALLIONS WITH GREEN GRAPES
~Submitted by Larry Holmes, Toronto, Canada
2 pounds pork tenderloin
2 to4 tablespoons butter
2 shallots, finely chopped
1 garlic clove, minced
1 teaspoon finely chopped fresh thyme, OR 1/2 teaspoon dried
1/4 cup vermouth
1 cup heavy cream
2 oranges
1 1/2 pounds seedless green grapes
Slice pork, and flatten to form medallions. Melt 2 tablespoons butter in a large skillet and cook medallions 2 to 3 minutes on each side or until tender. Remove to a hot platter and keep warm. Saute shallots and garlic until just softened, adding more butter if necessary. Stir in thyme and vermouth and boil until reduced by half. Whisk in cream, and boil gently until lightly thickened. Peel skin and white pith from oranges and section. In another skillet, toss oranges and grapes in a little extra butter to heat through. Stir these into cream sauce and pour over warmed medallions.
Serves 4.
COUNTRY STEAK AND CHILI GRAVY
~Submitted by Patricia, Charlevoix, MI
2 lbs round steak cut into serving pieces
1 tsp salt
1/4 tsp pepper
1 tsp chili powder
1 egg beaten with 2 tbs water
1 small green pepper
1 onion diced
1 cup finely crushed corn flakes
1 8 oz can tomato sauce
1/4 cup oil
3/4 cup water
Trim fat off steak, pound with mallet. Sprinkle with salt and pepper, then dip into egg and coat with corn flakes mixed with chili powder. Heat oil in large skillet, brown meat on both sides. Add onion and green pepper, then tomato sauce and water. Cover and simmer 1 hour or until tender.
HOMEMADE DOG TREATS
~Submitted by Treva, NC
For those who have doggies thought you might like this one ! Make these doggone delightful treats from FamilyFun
Here are some easy-to-make treats, sure to delight a canine buddy. Made with cheese (a favorite flavor among canines) and garlic (which is a natural flea repellent), they'll quickly become your dog's favorite, paws down.
To make a batch, combine these ingredients:
1 & 1/4 cups of grated Cheddar cheese
1/4 pound of softened corn oil margarine
1 & 1/2 cups of whole wheat flour
1 crushed garlic clove
Mix well. Add enough milk to form the dough into a ball, then cover the ball with plastic wrap and chill for 30 minutes. On a floured board, roll out the dough to a 1/2-inch thickness. Cut out bone shapes and bake on an ungreased baking sheet at 375 degrees for 15 minutes or until slightly brown and firm.
Makes 2 to 3 dozen, depending on size.
PASTA WITH SALMON CREAM SAUCE
~Submitted by Mary S., Nashville, TN
8 ounces Elbow Macaroni, Medium Shells or other medium pasta shape -- uncooked
1/4 cup low-sodium chicken broth
1/2 teaspoon all-purpose flour
3 tablespoons non-fat sour cream
1/2 teaspoon dried dill weed
1 6 1/8-ounce can skinless, boneless salmon
1/2 cup frozen peas
1/2 cup diced roasted red peppers -- very coarsely chopped
Freshly ground pepper -- to taste
Prepare pasta according to package directions; drain. In a small mixing bowl, combine chicken broth and flour. Whisk until flour is dissolved. Add sour cream and dill and whisk until smooth.
Pour the sauce into a large skillet over medium-low heat. Add the flaked salmon, peas, red peppers and ground pepper. Warm just until heated through, stirring once or twice. Add the pasta to the skillet and stir gently until coated with sauce. Refrigerate and serve chilled.
Serves 4.
KOREAN STEAK
~Submitted by Kim, Pflugerville, TX
I just “discovered” this recipe in my family cookbook. It’s so yummy and easy. I usually serve this over rice.
½ cup Soy Sauce
5 tablespoons white sugar
2 ½ tablespoons sesame seeds (I omit these and it’s still delicious)
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic (or more to taste), crushed
5 tablespoons mirin (Japanese sweet wine)
5 pounds thinly sliced round steak
Toasted sesame seeds (optional)
1. In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the mean and stir to coat. Cover and marinate overnight in refrigerator.
2. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes or until no longer pink. Sprinkle with toasted sesame seeds, if desired.
Serves 6
OVERNIGHT FARMHOUSE FOCACCIA
~Submitted by Beverley, Montreal, Canada
1 1/2 teaspoons dry yeast
2 2/3 cups warm water (90 to 100 degrees)
3/4 cup (4.5 ounces) whole-wheat bread flour
4 1/2 cups (about 22 ounces) all-purpose unbleached white flour
3 1/2 teaspoons fine sea salt
Additional 1/2 to 1 cup all-purpose flour
1 to 2 tablespoons extra-virgin olive oil
About 1 tablespoon coarse sea salt
Start the focaccia a day ahead. In a large bowl, dissolve the yeast in 1/3 cup of the warm water with 1 tablespoon of the whole-wheat flour. Let stand until bubbly, 5 to 8 minutes. With a wooden spoon or a heavy-duty mixer with a paddle attachment, beat in the remaining water, whole-wheat flour, the 4 1/2 cups of white flour and fine salt. Beat by hand or at medium-low speed about 5 minutes into a soft, sticky, very elastic dough.
Knead 10 minutes, adding about 1/2 cup flour so that dough cleans the sides of the mixer bowl, but about a third of it puddles on the bottom.
By hand, work in the extra 1/2 cup flour, turning the dough out onto a floured board. Knead it with floured hands. The dough should be soft, sticky and very elastic.
Finish the dough made by either method by kneading in a few more tablespoons of flour to reduce its stickiness. It will be soft, and a little sticky. Place in a large, oiled bowl. Cover with plastic wrap and refrigerate 8 to 12 hours. It will not rise, so don't worry.
Turn dough out onto a lightly floured surface and knead a few times. Set it back in the bowl and let it rise at room temperature about 4 hours, or until tripled in bulk.
Knead down with floured hands (it will be soft and sticky).
Oil an 18-by-13-inch sheet pan or 3 9-inch-square cake pans. Stretch the dough to fill the pan. It will be about 1/2 -inch thick. Cover with a towel and let rise at room temperature 1 1/2 to 1 3/4 hours, or until doubled in bulk.
During this last rise, preheat oven to 400 degrees. Drizzle dough with olive oil and sprinkle with coarse salt, or top dough with toppings to taste. Bake for about 40 minutes, or until dough is a rich golden brown.
Slip it out of the pan directly onto the oven rack and bake another 5 minutes, or until hollow-sounding when tapped on its underside. Serve focaccia rewarmed, or at room temperature.
Makes an 18-by-13-inch low-lying loaf that serves 12.
Per serving: 231 calories; 2 g fat (0.3 g saturated fat; 8 percent calories from fat); 45 g carbohydrates; 0 mg cholesterol; 1,162 mg sodium; 7 g protein; 2.5 g fiber.
Source: "That's My Home"
BLUEBERRY BLISS CRISP
~Submitted by Treva, NC
An antioxidant rich dessert overflowing with an abundance of blueberries and whole grain brown rice. As delish as it is healthy... hooray!
Prep Time: 0:30
Ingredients:
3 cups cooked brown rice
3 cups fresh blueberries*
1/4 cup plus 3 tablespoons firmly packed brown sugar (divided)
1 tablespoon Organic Valley European-style Cultured Butter
1/4 cup whole-wheat flour
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons Organic Valley European-style Cultured Butter
Instructions:
In a medium mixing bowl combine cooked organic brown rice, fresh blueberries and 3 tablespoons sugar. Preheat oven to 375F degrees.
Smear 8 glass custard cups with Organic Valley European-style Cultured Butter (or you may substitute an 8" square baking dish). Place rice mixture in cups or baking dish; set aside.
Combine whole wheat flour (can be replaced with spelt flour if desired), remaining 1/4 cup sugar, chopped pecans and cinnamon in bowl. Cut in Organic Valley European-style Cultured Butter with pastry blender until mixture resembles coarse meal. Sprinkle over rice mixture. Bake at 375 degrees 15 to 20 minutes or until thoroughly heated. Serve warm. Enjoy!
Note:
*Substitute frozen unsweetened blueberries for the fresh blueberries, if desired. Thaw and drain before using.
Variations:
Use your choice of fresh fruit or combinations of fruit instead of blueberries, if desired.
Microwave Oven Instructions:
Prepare as directed using 2-quart micro-proof baking dish. Cook, uncovered, on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm.
SAUCY TOMATO AND PEPPER STEAK
~Submitted by Pat, Minden, NV
My husband and I had this for dinner last night and it was "yummo". We barbecued our steak and it came out just fine.
1 teaspoon each chili powder and ground cumin
1/4 teaspoon ground red pepper (cayenne)
1 boneless beef sirloin steak (1-1/2 pounds) 1-1/2 inches thick
1/3 cup Kraft Balsamic Vinaigrette Dressing
1 small onion, chopped
1 each red and green bell pepper, coarsely chopped
2 cloves garlic, minced
1 tomato, chopped
1/2 cup Kraft Mexican Style Shredded Cheese
Preheat broiler. Mix chili powder, cumin and ground red pepper, rub over both sides of steak. Place on rack of broiler pan. Broil 4 to 5 inches from heat, 8 to 10 minutes on each side or to medium doneness (160 degrees). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 minutes. Add bell peppers and garlic; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Add
tomatoes; stir. Cook 2 to 3 minutes or until heated through, stirring occasionally. Cut steak across grain into slices; place on serving platter. Top with the vegetable mixture and cheese.
Makes 6 servings.
Source: Kraft Food and Family Magazine
OZARK APPLE-NUT PUDDIN'
~Submitted by Marilyn, Canton, OH
This is my daughters favorite recipe. She lives in MO now.
2 eggs, beaten
3 Tbsp. flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 cup chopped pecans
1/2 cup chopped apple
Mix all ingredients together well.
Pour into a greased 8-inch baking dish or pie plate.
Bake at 325 for about 30 minutes.
Serve with sweetened whipped cream.
BAKE-IN OOZY BREAD
This is another posted in the QT by
Brenda, AL.
"This is from Rachael Ray and sounds soooooo good!! Sounds like a good breakfast dish."
Ingredients
1 package bacon, chopped
1 8-ounce jar maple syrup
1 stick butter
1 package (8 biscuits) home-style buttermilk biscuits, preferred brand Pillsbury
Preparation Preheat oven to 375°F. Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes and reserve. Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve.
Butter or spray a 3x9 loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer 3 of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those in. Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce. Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.
Yields: 4 servings
APPLE CHICKEN SALAD
~Submitted by Treva, NC
1/2 cup fat-free yogurt
1/4 cup orange juice
1/2 cup apple jelly, melted
1/4 tsp salt (optional)
1 TBSP lemon juice
3 cups cooked chicken, diced
2 cups finely sliced celery
3 red apples, unpeeled and diced
1/2 cup coarsely chopped pecans
In a large bowl, mix yogurt, orange juice, melted apple jelly and lemon juice. Add chicken. Celery and apples. Toss gently to coat all pieces. Season with salt and chill until ready to serve. Sprinkle with pecans and serve on a bed of romaine lettuce.
CROCK POT PORK TENDERLOIN
~Submitted by Leasa, IA
This was sooo tasty and went well with the turnip recipe!
1 - 2 lb pork tenderloin (I used a 3 lb boneless pork sirloin roast)
1 envelope dry onion soup mix
1 C water
3/4 C red wine (I used Black Swan Merlot)
3 T minced garlic (I used 2 T of the jarred)
3 T soy sauce
ground black pepper to taste
Place pork tenderloin in crockpot with the dry soup mix. Pour water, wine and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast as possible. Sprinkle with pepper.
Cook on low for 4 hrs. (I cooked for 8)
Serve with cooking liquid on the side as au jus.
Serves 6
Source: Simple Meals
TEXAS RANGER NINE BEAN SOUP
~Submitted by Johnny, LA
2 to 3 cups of Nine Bean Soup Mix
1 pound ham, diced
1 large onion, chopped
1 clove garlic, chopped
1 10 ounce can Ro-tel tomatoes and green chilies
1 16 ounce can tomatoes and liquid, broken up
Salt and pepper to taste.
Wash and sort beans. Place in a Dutch oven and cover with water 2 inches above beans. Let soak overnight. Drain beans. Cover with water and add the other ingredients. Bring to a boil, reduce heat and simmer, covered, for about 2 hours until the beans are done. Stir occasionally to prevent sticking. Add a little bit of water to prevent the sticking. Adjust seasonings.
BUTTERCREAMS
~Submitted by Chris M., NM
These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.
Prep: 1 hr 10 min - Chill: 2 hrs 30 min
Filling Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 teaspoons vanilla*
4 cups powdered sugar
Coating Ingredients:
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed (4 to 5 minutes). (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)
Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.
*Substitute 1 1/2 teaspoons almond, orange or rum extract.
Makes 5 dozen candies.
HEAT AND SERVE CHICKEN AND BISCUITS
~Submitted by Treva, NC
Yield: Makes 4 servings
3 cups cooked chicken
1 (10 & 3/4-oz.) can condensed chicken broth
1 (10-oz.) package frozen peas
1 cup thinly sliced carrots
1 cup thinly sliced mushrooms
1/4 cup sliced green onions
1 tsp. fresh or 1/4 tsp. dried thyme
1/2 cup milk
3 tbsp. all-purpose flour
8 (2-inch) ready-to-eat biscuits
1. Combine chicken, broth, peas, carrots, mushrooms, green onions and thyme in a large skillet or chicken fryer that holds at least 2 & 1/2 quarts and is pretty enough to go to the table. Bring mixture to a boil and cook until carrots are tender, 1 to 2 minutes.
2. Meanwhile, stir milk into flour in a small bowl and heat biscuits in a toaster oven, if desired.
3. Stir milk mixture into chicken mixture; bring to a boil and cook 1 minute. Top with the hot biscuits and serve.
HEARTY KIELBASA DINNER
~Submitted by Mary S., Nashville, TN
3 cloves garlic -- minced
1 cup onions -- chopped
2 teaspoons black pepper
3 tablespoons oregano
1 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons vegetable oil
28 ounces tomatoes
4 teaspoons granulated sugar
1/2 pound turkey kielbasa -- thinly sliced
28 ounces canned cannellini -- rinsed and drained
OR
4 cups cooked navy beans
10 ounces chopped frozen broccoli
2 cups cooked macaroni or rice -- if desired
In a large skillet (3-4 quarts), sauté garlic, onions, black pepper, oregano, cayenne pepper and chili pepper in oil for 5 minutes. Add tomatoes, sugar, kielbasa and beans. Simmer for 15 minutes. Add broccoli and simmer for 5 minutes more.
Serves 4.
Serving Ideas : Serve over macaroni or rice if desired.
NOTES : This is a very spicy dish. If less spice is desired, reduce or eliminate cayenne pepper.
SPANISH RISOTTO
~Submitted by Larry Holmes, Toronto, Canada
1 tablespoon olive oil
2 tablespoons chopped onions
1 cup rice, washed
1/2 pounds ground beef
1 clove garlic, smashed and chopped
1 cup canned tomatoes, chopped
½ cup hot chicken stock
4 scampi, sauteed in oil and diced
salt, pepper, saffron
Preheat oven to 350 degrees F. Heat the oil in an ovenproof saucepan over medium heat.
Add the onion and garlic for 2 minutes. Adds the rice and saffron; season with salt and pepper. Mix the ingredients well and cook for 2 minutes.
Add all the remaining ingredients and bring the mixture to a boil. Cover and cook in the oven 18 minutes.
Serves 4
RUTH'S VEGETABLE PASTA SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
What you need:
1 medium onion, chopped
1 clove of garlic chopped
1 cup vegetarian sausage bits (we use Morningstar), optional
2-4 cups tomatoes
1 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon pepper (optional)
1 cup (or a little more) interesting pasta, such as a blend, or medium shells
one 16 oz can of kidney beans
1 medium zucchini, chopped (optional)
soy, parmesan (optional)
What you do:
Braise the onion, garlic and veggie sausage in large pot in 1 cup water.
Add 2-4 cups tomatoes with 3-4 cups water
Add oregano, thyme and pepper.
Heat until it starts to boil
Add the pasta
Cook until soft
Rinse and add the can of kidney beans, cook
Add 1 medium zucchini, chopped (optional)
Sprinkle with soy, parmesan (optional)
Enjoy!!
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LO-CARB CHOCOLATE-FUDGE PUDDING CAKE
~Submitted by Treva, NC
When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.
Makes 8 servings, about 1/2 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Moderate
1/2 cup whole-wheat pastry flour (see Ingredient notes)
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners' sugar for dusting
1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
2.. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm
NUTRITION INFORMATION: Per serving: 220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrate; 4 g protein; 2 g fiber; 237 mg sodium. 2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 other carbohydrate, 1 fat
Per serving with Splenda: 157 calories, 20 g carbohydrate, 1 Carbohydrate Serving
TIP: Ingredient Notes: Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.
Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
ALL WHITE BEAN SALAD
~Submitted by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 1 cup cannelini beans, rinsed and drained
- 1 cup navy beans, rinsed and drained
- 1/2 cup minced green onions
- 1/2 cup minced Italian parsley
- 1/4 cup minced celery
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil - Fresh ground pepper
DIRECTIONS
Combine all ingredients in a salad bowl and refrigerate for several hours.
Nutritional Information Per Serving (1/2 cup): Calories: 172, Fat: 4 g, Cholesterol: 0 mg, Sodium: 209 mg, Carbohydrate: 27 g, Dietary Fiber: 7 g, Sugars: 4 g, Protein: 8 g Diabetic Exchanges: 2 Starch, 1/2 Fat
Source: "Express Lane Diabetic Cooking" by Robyn Webb
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SHRIMP ROLLS
~Submitted by Mary S., Nashville, TN
Yield: 6 Servings
INGREDIENTS
- 1 pound frozen cooked large shrimp, thawed
- 3 cloves garlic, minced
- 1/2 cup low-fat mayonnaise
- 1/2 cup sliced celery
- 1/2 cup minced green onions
- 1 tablespoons lemon juice
- 1 cup shredded romaine lettuce
- 6 whole-grain hamburger buns
DIRECTIONS
Combine the cooked shrimp with all ingredients except the lettuce and buns. On one side of each bun, scoop out some of the bread, leaving a hole with about 1 inch of shell surrounding it. Put some lettuce in the hole. Pile on the shrimp salad and top with remaining bread half.
Nutritional Information Per Serving (3 ounces with bun):
Calories: 231, Fat: 4 g, Cholesterol: 126 mg, Sodium: 584 mg,
Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 8 g, Protein: 18 g
Diabetic Exchanges: 2 Starch, 2 Very Lean Meat
Source: "Express Lane Diabetic Cooking" by Robyn Webb
MANICOTTI FLORENTINE
~Submitted by Maggie, TX
1 cup chopped onion
1 large clove garlic, minced
1/2 package (10 oz.) frozen chopped spinach, drained
1 cup low-fat (1% fat) cottage or ricotta cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano leaves
1/2 teaspoon Original Blend Mrs. Dash®
8 manicotti, cooked according to package directions and drained
1-1/2 cups fat-free spaghetti sauce
1/2 cup grated fat-free mozzarella cheese
In a skillet sprayed with nonstick spray, stir-fry onion and garlic over medium heat until soft. Add spinach, cottage or ricotta cheese, basil, oregano and Mrs. Dash®. Mix well, then stuff each manicotti with 3 tablespoons of the spinach mixture. Place stuffed manicotti in an 11" by 7" baking dish sprayed with nonstick spray. Pour spaghetti sauce over manicotti. Cover tightly with aluminum foil and bake in a preheated 350° oven for 45 minutes. Uncover, and scatter mozzarella cheese over top. Return to oven for 5 minutes.
Serves 4.
Per serving: 231 cal. (5% from fat);
17.6 g protein; 1.25 g fat (0.38 g sat.); 38 g carbo.;
483 mg sodium; 4.4 mg chol.; 5.6 g fiber.
Exchanges: 1 lean meat, 2 bread, 1 vegetable
SEARED SESAME TUNA WITH ORANGE GLAZE
~Submitted by Mary S., Nashville, TN
Yield: 4 main dish servings
INGREDIENTS
- 2 tablespoons unbleached flour
- Salt and pepper to taste
- 2 tablespoons sesame seeds
- 4 (4 ounce) portions of fresh tuna steak, 1/2-inch thick
- 1 tablespoon canola oil
Garnish Ingredients:
- 2 tablespoons minced green onions
Glaze Ingredients:
- 1 teaspoon sesame oil
- 2 tablespoons lite soy sauce
- 1/3 cup fresh orange juice
- 2 teaspoons fresh lemon juice
- 2 tablespoons water
- Pinch chili powder
- 2 teaspoons cornstarch
DIRECTIONS
On a large plate, combine the flour, salt, pepper, and sesame seeds. Dredge each tuna steak in the flour-sesame mixture.
In a large skillet over medium-high heat, heat the oil. When the oil is hot, add the tuna steaks and saute on both sides for a total of 10 minutes (less if you want the tuna a bit more pink in the center). Remove the tuna from the skillet and keep warm.
Wipe the skillet clean and add the glaze ingredients. Bring to a boil over high heat until the mixture thickens. Serve the glaze with the cooked tuna. Garnish with minced green onions.
Nutritional Information Per Serving (About 4 ounces):
Calories: 257, Fat: 12 g, Cholesterol: 42 mg, Sodium: 347 mg,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 27 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat
Source: "The Diabetes Food and Nutrition Bible"
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CLASSIC LINGUINI WITH CLAMS
~Submitted by Maggie, TX
This one is for Jim D. in WA State.
1 can (10 oz.) Bumble Bee Whole Baby Clams
1 medium onion, minced
2 large cloves garlic, pressed
1/4 cup olive oil
2 tablespoons margarine
1/4 cup dry white wine
1/4 cup minced parsley
1/4 tsp. black pepper
6 oz linguini, cooked according to package
Drain clams, reserving liquid.
In medium skillet, saute onion and garlic in oil and margarine.
Stir in wine and clam liquid; boil about 3 minutes to reduce liquid.
Stir in clams, parsley and pepper. Heat thoroughly.
Serve over cooked pasta.
Makes 2 generous servings
Source: BumbleBee Tuna
CONFETTI PEA SALAD
~Submitted by Mary S., Nashville, TN
1 cup cooked small pasta shells
1/2 cup cubed cooked chicken breast
1/3 cup frozen peas, thawed
1/4 cup shredded Colby-Monterey Jack cheese
1/4 cup chopped celery
1/4 cup chopped sweet yellow pepper
1/4 cup chopped red onion
2 tablespoons mayonnaise
2 tablespoons prepared ranch salad dressing
1 tablespoon plain yogurt
1/8 teaspoon pepper
1/4 cup chopped red apple
1/4 cup chopped walnuts, toasted
In a small bowl, combine the first seven ingredients. In another bowl, combine the mayonnaise, salad dressing, yogurt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in the apple and walnuts. Yield: 2 servings.
Source: Cooking for 2
OLE SOUFFLÉ
~Submitted by Maggie, TX
This one is for Mavis and Charlie in Mobile, AL.
3/4 cup creamed corn
2 large eggs, separated
2 tablespoons canola oil
1/2 cup milk
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounces (1 generous cup) grated extra-sharp Cheddar cheese
1 to 2 tablespoons finely chopped fresh jalapeno chiles
For serving:
sour cream, salsa, chopped green or finely diced red onions and cilantro
Preheat the oven to 350 degrees F. Grease an 8-inch square pan.
Combine the corn, egg yolks, oil and milk; set aside.
In a separate bowl, mix cornmeal, salt and baking soda, and add to the liquids, mixing well. Beat egg whites until stiff, but not dry, and fold in quickly. Pour half of the mixture into prepared pan; sprinkle evenly with the cheese and chiles. Pour the remaining batter over, smooth to cover.
Bake for about 30 minutes. Test for doneness with a knife inserted in the center. If it emerges clean, the
soufflé is done. Let cool on a rack for 3 to 5 minutes. It will deflate slightly.
Serve with the desired toppings: sour cream, salsa, chopped green or finely diced red onions and cilantro.
Makes 2 to 4 servings
Source: Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day by Margaret S. Fox and John B. Bear
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FRIED CHICKEN WITH BACON AND PEPPER CREAM GRAVY
Fried chicken in the South has many variations. Here, a buttermilk marinade helps keep the meat tender and juicy underneath crisp, golden skin; pepper-speckled gravy and bacon add savor and smoke. This recipe was in the Gourmet Magazine for this month. Oh, my goodness!
Makes 4 servings
For chicken:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
3 cups well-shaken buttermilk
1 large onion, thinly sliced
2 teaspoons hot sauce such as Tabasco
2 cups all-purpose flour
2 teaspoons paprika
1/8 teaspoon cayenne
8 bacon slices (1/2 pound)
About 3 cups vegetable oil
For gravy:
4 teaspoons all-purpose flour
2 cups whole milk
Equipment: a deep-fat thermometer
Marinate chicken:
Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt.
Marinate chicken, covered and chilled, at least 12 hours.
Coat and fry chicken:
Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon black pepper in a paper or plastic bag and shake to combine well.
Drain chicken well in a colander, discarding marinade and onions, then shake chicken in bag, 1 piece at a time, to coat well.
Knock off excess flour and transfer to a sheet of wax paper. Let chicken air-dry 30 minutes.
Preheat oven to 250°F with rack in middle.
Set a cooling rack in a large shallow baking pan.
Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over medium heat until browned and crisp.
Transfer to rack in baking pan and keep warm in oven.
Scrape up brown bits from bottom of skillet with a spatula and strain bacon fat through a fine-mesh sieve into a bowl, reserving bits in sieve.
Wipe skillet clean and add strained bacon fat. Add enough oil to measure 1/2 inch fat in skillet and heat to 350°F over medium-high heat.
Fry chicken 4 pieces at a time (keep each batch all white meat or all dark meat), skin sides down first, turning occasionally with tongs, until golden-brown and cooked through, 8 to 12 minutes for breasts and wings; 10 to 12 minutes for drumsticks and thighs.
Transfer chicken to rack with bacon and keep warm in oven. Return fat to 350°F between batches and reserve after frying.
Make gravy:
Strain frying fat through sieve into a bowl, then return 1 tablespoon fat and all brown bits in sieve to skillet.
(Discard remaining frying fat once cool.) Whisk in flour and cook roux over medium heat, whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon pepper and bring to a boil, whisking, then simmer, whisking, until thick, 3 to 5 minutes.
Serve chicken with gravy and bacon.
Cooks' note: Chicken can be marinated up to 24 hours.
Source: Gourmet Magazine, January 2008
MAGIC FRENCH FUDGE
3 cups (3 six ounce packages) semi-sweet chocolate morsels
1 can eagle brand sweetened condensed milk
1 dash salt
1 1/2 teaspoons vanilla extract
1/2 cup chopped nuts (optional)
In top of double boiler, melt chocolate over boiling water, stirring occasionally.
Remove from heat, stir in sweetened condensed milk, salt, vanilla, and nuts.
Spread mixture evenly into waxed paper lined 8 x 8 inch baking pan. Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off paper and cut into square. Tightly cover any leftovers.
Source: Bordens
LAYERED SEAFOOD SALAD
1 quart shredded lettuce
2 cups pea pods, cut in 1 inch pieces
1 1/2 cups chopped red pepper
2 cups chopped cucumber
8-oz chopped crab meat
1 cup salad dressing/mayonnaise
1 tablespoon sugar
1 teaspoon dill weed
In 2 1/2 quart serving bowl, layer lettuce, pea pods, peppers, cucumber and crab meat. Combine remaining ingredients, mix well. Spread over top of salad to seal. Cover; chill several hours or overnight.
CHICKEN CACCIATORE
Makes 6 servings
Prep: 20 min
Cook: 1 hr
3 to 3 1/2 pounds cut-up broiler-fryer chicken
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 medium green bell pepper
2 medium onions
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8 1/4-ounce) can tomato sauce
1 cup sliced mushrooms (3 ounces)
1 1/2 teaspoons chopped fresh or 1/2 tsp dried oregano leaves
1 teaspoon chopped fresh or 1/4 tsp dried basil leaves
1/2 teaspoon salt
2 cloves garlic, finely chopped
Grated Parmesan cheese, if desired
1. Coat chicken with flour. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
2. Cut bell pepper and onions crosswise in half; cut each half into fourths.
3. Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.
NUTRITION FACTS: 1 Serving:; Calories 365 (Calories from Fat 180); Fat 20g (Saturated 5g); Cholesterol 85mg; Sodium 620mg; Carbohydrate 19g (Dietary Fiber 3g); Protein 30g
% DAILY VALUE:; Vitamin A 14%; Vitamin C 30%; Calcium 6%; Iron 14%
DIET EXCHANGES:; 4 Medium-Fat Meat; 4 Vegetable
Slow Cooker Directions: Remove skin from chicken. Decrease flour to 1/3 cup. Omit oil and tomato sauce. Use 1 can (4 ounces) sliced mushrooms, drained. Brown chicken as directed. Cut bell pepper and onions crosswise in half; cut each half into fourths. Place half of the chicken in 3 1/2- to 6-quart slow cooker. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture. Cover and cook on low heat setting 4 to 6 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with cheese.
Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.
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| A to Z Readers' Family-Owned Business Guide |
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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.
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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