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A to Z Recipes
February 22, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It is winter again. Not still. Again. We spent all week in the high 70's wearing shorts and flip-flops. It is in the 30's now and we're the recipients of a lovely cold front from Canada. Like they say, never look a gift horse in the mouth. Just grab the sinus meds and hush.
If you live in the Florida area, don't forget about our Great Southeastern Escape (GSEE) which will be held in
New Smyrna Beach, Florida, during the week of August 11-17, 2009. Florida is a huge state and we have so many readers who live there whom we'd love to meet. Please send us an email if you're interested in joining us for lunch or shopping, or other activities we hope to have 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). Oh, there is limited space available in our beach house, but there are many lovely hotels in the area. Please visit the
GSEE web page for details and contact information.
The current Monthly Theme topic is Cookbook Picks and it ends next Saturday (the 28th). We hope you will 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 will certainly make planning dinner easier as we have so many terrific recipes shared in it. There's also something to make you think and laugh, all thanks to these fine folks:
Mary H., Montreal, Canada
Treva, NC
Ann, Mims, FL
Larry J., Spring Hill, TN
Mary S., Nashville, TN
Jim D., WA State
Patricia, Charlevoix, MI
Jessica, Corfu, Greece
Larry Holmes, Toronto, Canada
Chris M., NM
Jean, Syracuse, NY
Leasa, IA
Linda H., Rosharon, TX
Larry J., Spring Hill, TN
Doe, Oliver, B.C.
Johnny, LA
Luanne, FL
We'll see you here again on Wednesday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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~Shared by Mary H., Montreal, Canada
'It is a glorious privilege to live, to know, to act, to listen, to behold, to love. To look up at the blue summer sky; to see the sun sink slowly beyond the line of the horizon; to watch the worlds come twinkling into view, first one by one, and the myriads that no man can count, and lo! the universe is white with them; and you and I are here.'
~ Marco Morrow
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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SPEAK WORDS OF WISDOM
~Shared by Treva, NC
It is challenging to say the right things when you feel totally wrong. When your emotions are running high or low, you are tempted to speak emotionally rather than sensibly. But you must allow wisdom to rise above emotion.
God spoke about nonexistent things as if they already existed, and He created the world with faith filled words. You are created in His image, and you can also call things that are not as though they are. You can speak positive things about yourself into the atmosphere and thereby "prophesy your future".
Think about the words you speak and you will learn a lot about yourself. As a Christian, you are God's representative, and your words should reflect His character. Meditating on the goodness of God will fill your heart with joy, and the words you speak will glorify Him and be a testimony to others.
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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Mushroom Storage
~Shared by Ann, Mims, FL
What's the best way to store mushrooms?
Given their damp, shady habitat, it is no surprise that button mushrooms have little tolerance for careless storage. When stored at home, mushrooms go quickly from proud and plucky to shriveled and dispirited or slimy and discolored. To test the best storage method, we purchased several 12-ounce packages of button mushrooms. We stored one in its original sealed container, one in a paper bag (suggested by the Mushroom Council and thought to promote air circulation), one in a perforated plastic bag (thought to promote air circulation and hold moisture simultaneously), and one in its original cardboard container with the wrap removed and mushrooms then covered with a damp paper towel. (We did not clean the mushrooms, which can cause bruising and would affect our results.)
At the end of five days, the mushrooms in the paper bag were completely dehydrated. The mushrooms in the perforated plastic bag were spongy and discolored. The mushrooms under the (ever-refreshed) damp paper towel20were also discolored, but in relatively good condition. The mushrooms in their original sealed container experienced the least deterioration; they were perfectly good after four days. By the fifth day they looked slightly dry and flaky in their container. The moral of this story: Sometimes ready-made packaging has a function beyond simple convenience—sometimes it actually helps to preserve the contents. If you open a sealed package of mushrooms but don’t use all the contents, simply rewrap the package (with the remaining mushrooms still inside) with plastic.
Source: America’s Test Kitchen
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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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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IMPORTANT VIRUS ALERT!!!
~Shared by Larry J., Spring Hill, TN
This virus is called Weekly Overload Recreational Killer (WORK).
If you receive WORK from your boss, any of your colleagues or anyone else via any means whatsoever - DO NOT TOUCH IT!!! This virus will wipe out your private life entirely. If you should come into contact with WORK you should immediately leave the premises.
Take two good friends to the nearest liquor store and purchase one or both of the antidotes - Work Isolating Neutralizer Extract (WINE) and Bothersome Employer Elimination Rebooter (BEER). Take the antidote repeatedly until WORK has been completely eliminated from your system.
You should immediately forward this medical alert to five friends. If you do not have five friends, you have already been infected and WORK is controlling your life.
CREATIVE PUNS FOR 'EDUCATED MINDS'
~Shared by Mary S., Nashville, TN
1. The roundest knight at King Arthur's round table was Sir Cumference. He acquired his size from too much pi.
2. I thought I saw an eye doctor on an Alaskan island, but it turned out to be an optical Aleutian.
3. She was only a whisky maker, but he loved her still.
4. A rubber band pistol was confiscated from algebra class because it was a weapon of math disruption.
5. The butcher backed into the meat grinder and got a little behind in his work.
6. No matter how much you push the envelope, it'll still be stationery.
7. A dog gave birth to puppies near the road and was cited for littering.
8. A grenade thrown into a kitchen in France would result in Linoleum Blownapart.
9. Two silk worms had a race. They ended up in a tie.
10. Time flies like an arrow. Fruit flies like a banana.
11. A hole has been found in the nudist camp wall. The police are looking into it.
12. Atheism is a non-prophet organization.
13. Two hats were hanging on a hat rack in the hallway. One hat said to the other, 'You stay here; I'll go on a head.'
14. I wondered why the baseball kept getting bigger. Then it hit me.
15. A sign on the lawn at a drug rehab center said: 'Keep off the Grass.'
16. A small boy swallowed some coins and was taken to a hospital. When his grandmother telephoned to ask how he was, a nurse said, 'No change yet.'
17. A chicken crossing the road is poultry in motion.
18. It's not that the man did not know how to juggle, he just didn't have the balls to do it.
19. The short fortune-teller who escaped from prison was a small medium at large.
20. The man who survived mustard gas and pepper spray is now a seasoned veteran.
21. A backward poet writes inverse.
22. In democracy it's your vote that counts. In feudalism it's your count that votes.
23. When cannibals ate a missionary, they got a taste of religion.
24. Don't join dangerous cults: Practice safe sects!
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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Recipe Name: Grape Salad
Submitted by: Brenda, AL
Posted on: October 11, 2006
Review by: Maggie, TX
Brenda shared this gem in an issue then we had several rounds of discussion of it in our
QT, bestowing it with our "Keeper" award. It is indeed a great recipe and such a hit at potlucks. I made it again for my family's Valentine Day dinner. It earned great reviews by family. It keeps so well in the fridge, that you will enjoy leftovers (if there are any) for days after and love it still. Fabulous recipe, Brenda!
~Maggie, TX
GRAPE SALAD
~Submitted by Brenda, AL
I made this and took it to church today and WOW! I could haven eaten the whole bowl! I let it set all night in the refrigerator. There was not one grape left. I used low fat cream cheese and sour cream.
3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)
Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).
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?
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POTATO, MUSHROOM, AND CHICKEN HASH
~Shared by Jim D., WA State
Active Time: 30 Minutes
Total Time: 30 Minutes
Serves 4
Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.
INGREDIENTS
2 pounds boiling potatoes, peeled and cut into 3/4-inch pieces
4 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, chopped
1/2 pound mushrooms, cut into 1/2-inch pieces
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/2 teaspoon dried thyme
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
DIRECTIONS
Put the potatoes in a medium saucepan of salted water. Bring to a boil and simmer until almost tender, about 5 minutes. Drain.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Add the chicken, 1/2 teaspoon of the salt, the pepper, and the thyme. Saute until the chicken is almost cooked through, 3 to 4 minutes. Remove the mixture from the pan.
Wipe out the frying pan and then heat the remaining 3 tablespoons oil over moderately high heat. Add the drained potatoes and let cook, without stirring, for 6 minutes. Add the remaining 1/2 teaspoon salt, stir the potatoes, and cook until well browned, about 4 minutes longer. Stir in the chicken and mushrooms, the cream, and the parsley. Cook until just heated through, 1 to 2 minutes longer.
Test-Kitchen Tip
This is the perfect place to use leftover cooked turkey or chicken. Just toss it in at the end with the mushrooms.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 538 Fat. Total: 22g Carbohydrates, Total: 46g
Cholesterol: 108mg Sodium: 700mg Protein: 40g
Fiber: 5g % Cal. from Fat: 37% Fat, Saturated: 0g
Source: Food & Wine, Quick from Scratch
FRESH CORN SALAD
~Shared by Patricia, Charlevoix, MI
5 ears of sweet corn, husked and silk removed
1/2 cup small-diced red onion
3 tablespoons cider vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon coarse salt or sea salt
1/2 teaspoon coarsely ground black pepper Chili pepper, to taste
1/2 cup chiffonade fresh basil leaves**
** To make chiffonade: Stack basil leaves, then cut across the stack to make small "ribbons."
Scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time.
In a large pot, partially filled with water, bring water to a rolling boil. Add the corn kernels to the boiling water. Bring water back up to a boil; immediately remove from heat and drain corn in a colander in your sink. Run cold water over the corn in the colander to stop the cooking process; drain the corn thoroughly.
In a large bowl, gently combine corn kernels, red onions, vinegar, olive oil, salt, and pepper. Adjust seasonings to taste. Refrigerate the salad until approximately 1/2 before serving. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.
Makes about 4 or 5 servings.
BLACK BOTTOM STRAWBERRY CREAM PIE
~Shared by Treva, NC
Prep Time: 40 min
Start to Finish: 3 hr 5 min
Makes: 8 servings
Luscious hot fudge topping sits between a flaky crust and a creamy filling for a fruity dessert with something extra!
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup hot fudge topping
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 pint (2 cups) strawberries, quartered
1/2 cup strawberry pie glaze
1/2 cup whipping (heavy) cream, whipped, if desired
1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
2. Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
3. In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
4. In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
5. Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.
High Altitude (3500-6500 ft): No changes.
Source: Pillsbury
A DIFFERENT TURKEY BREAST
~Shared by Jessica, Corfu, Greece
6 pounds Turkey breast
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 (12-oz) can frozen orange juice concentrate; thawed and undiluted
1 cup water
2 tablespoons Brown sugar
1 teaspoon Ground cinnamon
1/2 teaspoon Ground cloves
1/2 teaspoon Curry powder
1 (8-oz) can pineapple chunks drained
1 (2-oz) pkg slivered almonds
1/4 cup Raisins
1/4 cup Currants
Cooked wild rice
3 tablespoons Cornstarch
1/4 cup water
Rub turkey breast with salt and pepper; brown in a large Dutch oven. Combine orange juice concentrate, 1 cup water, brown sugar, and spices, mixing well. Pour over turkey; add pineapple, almonds, raisins, and currants. Bring to a boil; cover, reduce heat, and simmer 2 hours. Remove turkey, and place on a bed of wild rice. Combine cornstarch and 1/4 cup water; gradually stir into juice mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve sauce with turkey and wild rice.
Source: CDKitchen
HAM ROSALIA
~Shared by Larry Holmes, Toronto, Canada
The following recipe is drawn from among the many creations of Madame Jehane Benoit, (1904 –
1987) Canadian culinary icon who was a phenomenal cook, author, lecturer, And broadcaster – in both English and French.
(An elegant way to use a cup of leftover ham. Or replace with 1 cup cold roast pork.)
2 tablespoons butter
1/2 cup uncooked rice
1 onion, thinly sliced
1 green pepper, finely diced
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons flour
2 cups milk
2 egg yolks, well beaten
1 cup minced cooked ham
1/4 cup grated cheese (optional)
2 egg whites
Place the first 2 tablespoons butter in a saucepan. When melted, add the rice, onion and green pepper. Stir over medium heat until the onion is soft and the rice well buttered. Add the water, salt and pepper. Bring to boil. Cover and simmer 15 minutes.
In the meantime, make a white sauce with the 2 remaining tablespoons butter, the flour and milk. When smooth and creamy, remove from heat. Mix the egg yolks with a few spoonfuls of the hot sauce Add to the sauce, stir thoroughly; add the ham and the grated cheese. Season to taste. Beat the egg whites until stiff. Fold into the sauce.
Butter a casserole, place a layer of the cooked rice in the bottom, cover with a layer of the ham sauce. Repeat until all ingredients have been used. Sprinkle a little cheese on top. Bake in a 375°F oven for 30 minutes or until well browned on top.
Serves 4 to 6
ZUCCHINI FRITTATA
~Shared by Treva, NC
2 to 3 small zucchini
6 eggs
8 to 10 large basil leaves, chopped or torn
2 tablespoons chopped fresh parsley
3/4 cup freshly grated Parmesan Salt and pepper
3 slices bacon
1 small, ripe tomato, seeded and diced
4 scallions, chopped
1 tablespoon butter
1. Coarsely grate enough of the zucchini to make 2 1/2 cups and place it in a medium-size mixing bowl. Lightly salt the zucchini and toss it gently to season it evenly. Let it set for 10 minutes, then use clean hands to squeeze the zucchini, pressing out the excess water.
2. In a large mixing bowl, whisk the eggs until they are evenly blended. Whisk in the basil, parsley, about half of the Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set the mixture aside.
3. Heat a 10-inch ovenproof nonstick skillet on the stovetop. Add the bacon and cook it over medium heat until it is crisp, about 6 minutes. Transfer the bacon to a paper towel? lined plate. Spoon all but 1 tablespoon of the bacon fat out of the pan. Heat the broiler.
4. Add the grated zucchini to the skillet and sauté it over high heat for 3 minutes, stirring occasionally. While the zucchini is cooking, chop or crumble the bacon into small pieces and add it to the egg mixture.
5. Add the diced tomato and scallions to the skillet and sauté the vegetables until they are soft but not mushy, about 2 to 3 minutes. Add the butter to the skillet in pieces and stir it into the vegetables. Use a fork to loosely arrange the vegetables in an even layer in the pan.
6. Whisk the egg mixture again, then slowly pour it over the vegetables, covering the entire surface. Do not stir the mixture. Instead, gently shake the pan to help settle the egg. Cook the frittata over medium heat for 4 minutes without disturbing it.
7. Sprinkle the remaining cheese evenly over the top of the frittata. Place the pan under the broiler about 8 inches from the heat source and broil the frittata for about 2 minutes.
8. Remove the pan from the oven and poke a fork in the center of the frittata to see if it's done. We covered the hot handle with a heat-resistant silicone sleeve, but you can also use an oven mitt -- place it over the skillet handle while the pan is out of the broiler to remind you that it's hot. If you see liquid egg around the fork, place the pan back under the broiler for another 45 to 60 seconds. When the frittata is done, transfer the pan to a cooling rack.
9. Let the frittata cool in the pan for 5 minutes, then carefully slide a flexible spatula around the edge to loosen it. Once it's free, gently lift the frittata with the spatula, tilt the pan, and slide it onto a large serving plate. Let it cool at least 5 more minutes, then slice it into wedges and serve.
Makes 6 to 8 servings.
ORANGE ROUGHY WITH RICE
T & T
~Shared by Chris M., NM
1 package (5.7 ounces) instant creamy chicken-flavored rice and sauce mix – don’t have so will use regular rice and butter
2 cups water
1 tablespoon butter, optional
1 cup fresh broccoli florets
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon dill weed
1/8 teaspoon paprika
4 fresh or frozen orange roughy fillets (6 ounces each)
1 tablespoon olive oil
In a large saucepan, combine the rice mix, water and butter if desired. Bring to a boil; stir in broccoli. Reduce heat; cover and simmer for 7 minutes or until rice is tender. Meanwhile, combine the onion salt, pepper, dill and paprika; sprinkle over fillets. In a large skillet, cook fillets in oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove rice from the heat; let stand for 2 minutes. Serve with fish.
SALTED PEANUT CHEWS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
You just might think you're biting into a favorite candy bar with marshmallow cream and peanuts - yum! Gertrude M. Schweitzerhof, Cupertino, California 29th Bake-Off® Contest, 1980
Ingredients:
Crust
1 1/2 cups Pillsbury BEST® All Purpose Flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows
Topping
2/3 cup corn syrup
1/4 cup margarine or butter
2 teaspoons vanilla
1 (10-oz.) pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Prep Time: 35 Minutes (Ready in 1 Hour 35 Minutes)
Preparation
Directions:
1.Heat oven to 350°F. In large bowl, combine all crust ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 12 to 15 minutes or until light golden brown.
2.Remove crust from oven. Immediately sprinkle with marshmallows.
3.Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
4.In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 45 minutes or until firm. Cut into bars.
36 bars
High Altitude Instructions (Above 3500 Feet): No change.
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 Bar
Calories 190
Calories from Fat 90
Total Fat 10 g
Saturated 2 g
Cholesterol 10 mg
Sodium 170 mg
Total Carbohydrate 22 g
Dietary Fiber 2 g
Sugars 13 g
Protein 4 g
DIETARY EXCHANGES: 1 Starch, 1/2 Fruit, 2 Fat OR 1 1/2 Carbohydrate, 2 Fat
DRIED CHERRY AND ALMOND SCONES
~Shared by Treva, NC
Serves: 12
Preparation Time: 15 Minutes
Cooking Time: 12 Minutes
Total Time: 27 Minutes
1 egg
1 egg white
1/3 cup canola oil
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup buttermilk
1/2 teaspoon almond extract
1/3 cup nonfat dry milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 cup dried cherries, coarsely chopped
2 tablespoons sugar (optional)
1 Preheat oven to 350 degree F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.
2 Mix the egg and egg white together in a large mixing bowl. Add canola oil, SPLENDA® Granulated, buttermilk, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add dried cherries and stir until blended.
3 Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Lightly sprinkle with sugar, if using.
4 Bake in a preheated 350 degree F oven for 10-15 minutes.
Nutrition Info (per serving)
Calories 210 | Calories from Fat 70 | Protein 5g | Fat 7g (sat 1g) | Carbohydrate 31g | Fiber 1g | Cholesterol 20mg | Sodium 130mg | Sugar 15g
Source: Splenda
YUMMY CHICKEN BREAST
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
This is too easy!!
1 lb boneless, skinless chicken breast
1/2 C bottled Ranch salad dressing
2 1/2 C finely crushed potato chips (sour cream/onion or BBQ work well)
Cut chicken into bite size pieces and place in bowl with salad dressing, stir to coat, and refrigerate for 10 mins. Crush chips, coat chicken with chips. Place on greased baking sheet and bake, uncovered, for 18-20 mins at 350°.
Note: we used sour cream and chive Pringles...yum! Served with fries and extra Ranch dressing for dipping.
Source: Tona, Cookin with Haggermaker (Yahoo Group)
CHILI CORNBREAD SALAD
~Shared by Linda H., Rosharon, TX
Good for potlucks. Always popular.
1 (8.5 ounces) package cornbread mix
1 (4 ounces) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounces) cans pinto beans, rinsed and drained
2 (15 ounces) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell peppers
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
12 servings
Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano, and sage. Spread in a greased 8-inch square baking dish.
Bake at 400 degrees for 20-25 minutes or until tests done; cool.
In a small bowl, combine mayo, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a 13x9 inch dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
BBQ TURKEY THIGHS & BEANS
~Shared by Treva, NC
Serves 4 with leftovers
Prep: 5 min/Cook: (high) 5 to 6 hr, (low) 8 to 12 hr
Good with coleslaw.
2 turkey thighs (1 lb each), skinned
2 cans (16 oz each) baked beans
1 & 1/2 cups chopped onions
1 cup bottled barbecue sauce
1 Tbsp yellow mustard
1 tsp each ground cumin and salt
4 kaiser rolls or hamburger buns, split
1. Mix all ingredients except rolls in a 3½-qt or larger slow-cooker. (Can be done the night before. Refrigerate in removable crock or, if crock can't be removed, in a covered bowl, then transfer to slow-cooker to cook.)
2. Cover and cook on high 5 to 6 hours or on low 8 to 12 hours until turkey is fork-tender. Remove turkey to a cutting board and, using 2 forks, pull meat into shreds. Discard bones.
3. Return meat to crock, stir to mix, then spoon 1 cup on each roll. Refrigerate or freeze remaining 4 cups for another meal.
Per serving: 354 cal, 27 g pro, 46 g car, 27 g fiber, 7 g fat (2 g saturated fat), 66 mg chol, 1,350 mg sod
BAKED CATFISH
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
8 skinned catfish fillets, fresh or frozen
1 cup dry bread crumbs
1 cup grated Parmesan cheese
3/4 cup chopped parsley
1/2 teaspoon oregano
1/4 teaspoon basil
1 teaspoon paprika
2 teaspoons salt
1 teaspoon pepper
1 cup butter or margarine, melted
Lemon wedges
Parsley
TO PREPARE:
1. Pat fish dry.
2. Combine dry ingredients; stir well.
3. Dip catfish in melted butter and roll in crumb mixture.
4. Arrange fish in a greased 9 x 13-inch baking dish. Bake uncovered at 375 degrees for 20 to 30 minutes or until fish flakes with a fork.
5. Garnish with lemon wedges and fresh parsley.
Temperature: 375 degrees
Time: 20 to 30 minutes
SERVINGS: 8
NO-STIR CAKE
~Shared by Doe, Oliver, B.C.
30 oz cherry pie filling
20 oz pineapple chunks, drained
1 c melted butter
1 c shredded coconut
1 c chpd pecans
Spread pie filling in a greased & floured 9x13 dish. Cover with pineapple, then sprinkle cake mix on top of pineapple. Drizzle butter over cake mix. Sprinkle with coconut & pecans. Bake at 350 for 45 mins. Turn oven down to 325 for 15-20 mins. Frost with prepared cream cheese frosting if desired.
CRESCENT COCONUT ALMOND TWIST
~Shared by Treva, NC
Joan Piserchio Colonia, NJ Bake-Off® Contest 40, 2002
Prep Time: 15 min
Start to Finish: 50 min
8 servings
Add a new twist to crescent roll dough, and you'll come up with a tasty almond coffee cake.
Ingredients:
Twist:
3/4 cup sliced almonds, toasted*
2 tablespoons brown sugar
1 tablespoon butter, softened
3/4 cup coconut
1 tablespoon Pillsbury BEST® All Purpose or Unbleached Flour
1 teaspoon almond extract
1 egg, separated
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
2 teaspoons water
Glaze:
1/3 cup plus 1 tablespoon powdered sugar
2 teaspoons milk
1/2 teaspoon almond extract
Directions:
1. Heat oven to 350°F. Grease cookie sheet. Reserve 1 tablespoon almonds for garnish. Place remaining almonds in food storage plastic bag; crush with rolling pin.
2. In medium bowl, combine brown sugar and butter; mix well. Stir in coconut, flour, 1 teaspoon almond extract, egg white and crushed almonds; mix well.
3. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Press each to form 12x4-inch rectangle. Spread half of almond mixture in 2-inch-wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold sides over filling; pinch edges to seal.
4. With rolls side by side and starting at one end, carefully overlap rolls 2 times to form 1 twist; press ends to seal. Place twist on greased cookie sheet. In small bowl, combine egg yolk and water; beat well. Brush over twist.
5. Bake at 350°F. for 19 to 25 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheet; place on wire rack.
6. In small bowl, combine powdered sugar, milk and 1/2 teaspoon almond extract; blend until smooth. Drizzle over twist. Garnish with reserved almonds. Cut into diagonal slices. Serve warm or cool.
Note
*To toast almonds, spread on cookie sheet; bake at 350°F. for 4 to 7 minutes or until light golden brown, stirring occasionally.
NUTRITION INFORMATION PER SERVING: Serving Size: 1/8 of Recipe Calories 250 Calories from Fat 130 Total Fat 14g 22% Saturated 5g 25% Cholesterol 30mg 10% Sodium 260mg 11% Total Carbohydrate 26g 9% Dietary Fiber 2g 8% Sugars 14g Protein 5g
Exchanges: 1 1/2 Starch; 3 Fat
Source: Pillsbury
FRESH TOMATO SALSA
~Shared by Johnny, LA
3 medium tomatoes, roughly chopped
1/2 to 1 jalapeno, stemmed and minced with seeds
1/2 medium red onion, grated
1 teaspoon kosher salt
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup chopped fresh cilantro, leaves and stems, divided
Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
BRUNCH CRAB PIE
~Shared by Mary S., Nashville, TN
1/2 cup mayonnaise
2 tablespoons flour
2 eggs Dash salt
1/2 cup milk
1 cup crabmeat
4 ounces Swiss cheese
4 ounces milk Cheddar cheese, grated
1/3 cup onion, grated
1 pie shell
Preheat oven to 350 degrees. Mix mayonnaise, flour, eggs, salt and milk together. In a separate bowl mix crabmeat, cheese and onion. Combine the two mixtures. Pour into unbaked pie shell. Bake 1 hour at 350 degrees.
CARAMELIZED ONION SOUP
~Shared by Treva, NC
3 lb sweet onions, such as Vidalia, Walla Walla, or Maui
3 Tbsp. olive oil, margarine, or butter
12 medium shallots, halved (about 12 oz)
4 cups beef broth or reduced-sodium chicken broth
2 Tbsp. dry white wine (optional)
Salt and pepper
6 1/2 inch-thick slices sourdough or French bread (4 oz)
6 oz. Gouda or Edam cheese, thinly sliced
Green onion tops (optional)
Cut about 1/2 inch off the tops of three of the whole onions. Peel off the papery outer leaves. Trim the root ends, but leave them intact. Turn one of these onions so it rests on its top. Cut two thin (about 1/4 inch) slices from the center of the onion, cutting down from the root end to the onion top. Be careful to keep these slices intact. Repeat with remaining 2 onions to give a total of 6 thin, center-cut onion slices. Set remaining onions aside.
In a large skillet, heat 1 tablespoon of the oil or margarine. Carefully add the 6 onion slices in a single layer. Cook, uncovered, over medium heat for 3 to 4 minutes or until golden brown. Turn carefully with a wide metal spatula. Cook about 3 minutes more or until golden brown on second side. Carefully remove from skillet and drain on paper towels.
Thinly slice remaining onion portions. Halve and cut remaining whole onions into thin slices. You should have 6 to 7 cups onion slices. In a 4 or 4 & 1/2 quart Dutch oven, heat the remaining 2 tablespoons oil over medium heat. Stir in the sliced onion and halved shallots. Cook, uncovered, over medium heat for 20 to 25 minutes or until onion is tender, stirring occasionally. Increase heat to medium-high and cook 5 minutes or until onions are golden brown, stirring occasionally.
Stir broth and wine, if using, into onions in Dutch oven. Heat through. Season to taste with a little salt and pepper. Meanwhile, place bread slices on rack of broiler pan. Place under broiler, about 4 inches from the heat, about 1 minute or until lightly toasted. Turn bread over; top each piece with a slice of cheese. Broil for 1 to 2 minutes or until cheese just begins to melt. To serve, ladle soup into bowls. Top each with a piece of cheese toast. Add a caramelized onion slice and green onion tops.
Makes about 7 cups (6 main-dish servings)
Nutrition per serving: Calories: 333; total fat: 13g; saturated fat: 6g; cholesterol: 32 mg; sodium: 998 mg; carbohydrate: 41g; fiber: 4g; protein: 14g;
5-CUP FRUIT SALAD
~Shared by Jim D., WA State
This is easy to make, healthy, fun recipe!
Prep Time: 10 Min
Ingredients:
1 16 oz. or bigger jar of cherries
1 big container of sour cream
2 8 oz. or 1 16 oz. can of mandarin oranges
2 16 oz. cans of pineapple tidbits
1 good sized bag of marshmallows
1 16 oz. bag of pecans
1 bag of shredded coconut
Directions:
Add all the ingredients in the bowl together. Stir it all up and chill for at least 1 hour and serve.
WATERMELON ALMOND TART
~Shared by Patricia, Charlevoix, MI
1 cup sliced almonds
1 3- to 5-inch thick slice seedless watermelon, rind removed
1 cup low or no fat natural vanilla flavored yogurt
1 cup blueberries
1 cup sliced strawberries
1 tablespoon chocolate syrup
In a non-stick sauté pan over medium heat, toast the almonds while constantly stirring to prevent burning. When they are golden, remove them to a heatproof tray or foil to cool. Cut the watermelon slice into 6 to 8 pie-shaped wedges.
Dip the back (curved) side of each slice in the yogurt and then the almonds, re-assembling the pieces on a serving platter as you complete each piece. When finished, it will look like a piecrust of almonds around the watermelon slices.
Frost the top of the reassembled watermelon with the remaining yogurt and decorate the top with the berries. Drizzle the chocolate syrup over the top. Serve cold.
Serves 6 to 8.
4-LAYER CASSEROLE
~Shared by Treva, NC
In a 9x13" dish which has been sprayed with cooking oil spray place in order:
3 potatoes, peeled and sliced to make 1 layer potatoes
2 onions, peeled and sliced to make 1 layer onions
1 lb lean ground beef, browned to make 1 layer ground beef
1 large bell pepper, seeded and cut into strips to make 1 layer bell peppers
Mix:
1 can Cream of Mushroom soup
1 (8 oz) can tomato sauce
Put on top:
1 cup Mozzarella cheese, shredded
1 cup Cheddar cheese, shredded
Mix Cream of Mushroom soup and tomato sauce with 1/2 can water. Heat. Pour over casserole. Cook until done (approximately 1 hour).
Add Mozzarella and Cheddar on top and cook until melted.
VENISON BURGER SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
2 pounds ground game or venison
1 onion, chopped
1 parsnip, sliced
3 potatoes, cubed
3 medium carrots, sliced
1/2 rutabaga, peeled and cubed
1 large can (28 ounces) tomatoes
3 beef bouillon cubes
3 cups water
1/2 head cabbage, cut in chunks
1 bay leaf
1/2 tsp. oregano
1 tsp. salt, or to taste
1/2 tsp. pepper
Brown meat and onions. Add the rest of the ingredients and simmer 1-2 hours.
Serves 6.
SOUTHWEST STEAK AND BEANS
~Shared by Linda H., Rosharon, TX
1-1/2 pounds flank steak
1 onion, chopped
3 cloves garlic, minced
1 10-oz. can chopped tomatoes with green chilies, undrained
1 tsp. dried oregano leaves
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
2 red peppers, cut into strips
1 15-oz. can pinto beans, drained and rinsed
3 cups hot cooked rice
Trim fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix undrained tomatoes, oregano, chili powder, cumin, salt and pepper in small bowl and pour over meat. Cover slow cooker and cook on low for 7-9 hours until meat is tender. Turn heat to high and add peppers and pinto beans. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. 6 servings
Calories: 345
Fat: 9 grams
Sodium: 600 mg
Vitamin C: 35% DV
Source: B H & G New Flavors From Your Crockery Cooker
CHEESY HAM AND ASPARAGUS BAKE
~Shared by Treva, NC
"Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast."
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour
Yields: 4 servings
1/2 cup chopped cooked ham
2 tablespoons and 2 teaspoons chopped onion
1 tablespoon and 1 teaspoon chopped red bell peppers
1/3 (10 ounce) package frozen cut asparagus, thawed
3 eggs
2/3 cup milk
1/3 cup all-purpose flour
1 tablespoon and 1 teaspoon grated Parmesan cheese
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup shredded Cheddar cheese
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9 x 13 inch baking dish.
2. Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
3. Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.
BARBECUE SPARERIBS
~Shared by Johnny, LA
Forget about napkins—bring out the paper towels when serving up these saucy ribs. The tangy sauce gets a little kick from hot pepper sauce. Your family will love it!
Recipe courtesy of Grandma's Kitchen recipe collection.
Ingredients
5 pounds pork spareribs, cut into 6 sections
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2/3 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
Prep Time: 35 minutes
Baking Time: 30 minutes
Serves 6
Directions
1. Combine the ribs with water to cover in a large saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer until the ribs are no longer pink, about 25 minutes; drain.
2. Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, 5 minutes. Add the ketchup, brown sugar, vinegar, Worcestershire, dry mustard and hot pepper sauce and mix well. Reduce the heat to low. Simmer, stirring frequently, for 30 minutes.
3. Preheat the oven to 375F. Brush the sauce over both sides of the ribs. Place the ribs on a rack in a baking pan. Bake, basting with sauce and turning every 5 minutes, for 30 minutes.
Per serving: 864 Cal.; 51g Protein; 64g Fat (23g saturated); 19g Carb.; 598mg Sodium; 245mg Chol.; 1g Fiber
Tip
For well-trimmed, easy-to-eat ribs, boil the spareribs before cutting them into sections. Let them cool slightly, then trim and discard the skin from the back of the ribs and cut into 6 sections. (Removing the skin makes the ribs easier to cut.)
TROPICAL BANANA BREAD
~Shared by Treva, NC
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon
1 cup chopped nuts your choice
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe banana
1 8-ounce can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced
Preheat oven to 350 degrees. Grease two 9-by-5-inch loaf pans. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans. Bake at 350 degrees for one hour or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
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DIET COKE CAKE
~Shared by Johnny, LA
This diet cake recipe is an easy cake recipe using only a cake mix and diet soda for a great diet cake and many varieties for all kinds of easy cakes.
Easy Cake Recipe
(Serving Size : 12 at 190 calories)
18-1/4 ounces cake mix -- any flavor (1 box)
10 ounces diet soda -- any flavor
2 egg whites -- slightly beaten, optional but cake stays together better and is fluffier
Mix the dry cake mix, the diet soda, and the egg whites until well blended. Pour into a 9 X 13 sprayed pan or prepared cupcake tins. Bake according to the directions on cake mix box.
(0 g Dietary Fiber; 190 calories; 5 g Fat; 35 g Carb.)
Serving Ideas
Diet Soda Cake Combinations:
Orange cake /Diet Mountain Dew
Cherry chip cake / A & W Diet Cream soda
Lemon + Diet Lemon;
Angel or Yellow cake/Orange Diet pop
White Cake'/ Diet peach
Spice cake/ Diet lemon-lime pop
White cake /Diet ginger ale
Chocolate cake /diet cherry sodas
Devils food or Chocolate cake /Diet cola
Chocolate cake /Diet vanilla coke
Devils food cake with Diet Vanilla coke
Chocolate cake / Diet root beer
Chocolate cake / diet cherry coke
Marble cake + Diet cream soda
12 ounces of soda tends to make the cake very moist and 10 ounces is a little dryer. Use lowfat cool whip as a topping with fresh fruit.
This is a Weight Watcher's recipe.
LIGHTHOUSE POINT YACHT AND RACQUET CLUB BEEF AND CABBAGE SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Ingredients
1-1/4 pounds beef top round roast
1 Slice thick-cut or 2 slices regular bacon, finely chopped
1 medium onion, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
2 medium ribs celery, cut into 1/4-inch dice
1 medium green bell pepper, cored, seeded and cut into 1/4-inch dice
1/2 cup rich red wine (try a cabernet sauvignon)
1/4 cup A-1 sauce
2 tablespoons Worcestershire sauce
1-1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 teaspoon granulated garlic (try bottled chopped garlic)
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/2 teaspoon whole caraway seeds
8 to 9 cups water
2 beef bouillon cubes, crumbled (or use 2 teaspoons Better Than Bouillon Beef Base)
1/2 large head green cabbage (about 12 ounces), cut into 1-inch large dice
1 (3-ounce) jar roasted red peppers, drained and diced
Instructions
Trim beef, saving fat. Cut beef into 1/2-inch cubes and fat into 1/4-inch cubes. In a non reactive large pot (ours was 6 quarts), add bacon and beef fat. Cook over medium heat, stirring occasionally, until all fat has been rendered and remaining pieces of fat and bacon are brown but not burned. Remove browned fat and bacon pieces and set aside. Leave liquefied fat in pot.
Saute onions, carrots, celery and green peppers about 4 minutes or until soft and fragrant. Add beef, raise heat to medium high and saute meat about 3 minutes or until just beginning to take on color. Return browned pieces of fat and bacon to the pot.
Stir in wine, A-1 sauce, Worcestershire sauce, salt, pepper, garlic, oregano, thyme and caraway seeds. Stir about 1 minute. Pour in 8 cups water and add crumbled beef bouillon cubes (or base). Stir until cubes or base have dissolved completely.
Add cabbage and roasted red peppers; bring to a boil. Reduce heat and simmer several minutes, or until scum stops accumulating on top. Partially cover and continue to simmer 3 hours, stirring occasionally. Skim again, if needed. Taste for seasonings and if too thick, add more water. (We added 1 cup at the end.)
Per (1-cup) serving: 110 calories, 20 percent calories from fat, 14 grams protein, 8 grams carbohydrates, 2 grams total fiber, 2 grams total fat, 30 milligrams cholesterol, 622 milligrams sodium.
Yield: 10 cups
CHUNKY CHICKEN SALAD
~Shared by Maggie, TX
Ingredients:
Dressing:
3/4 cup (175 mL) lemon-flavoured yogurt (see tip below)
1/4 cup (50 mL) light mayonnaise
3 tbsp (45 mL) white vinegar
2 tbsp (30 mL) minced fresh dill
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
Salad:
4 cups (1000 mL) chopped cooked chicken breast
1 1/2 cups (375 mL) diced celery
1 cup (250 mL) chopped red bell pepper
1/2 cup (125 mL) chopped green onions (with white parts)
1/2 cup (125 mL) sliced almonds, toasted (optional)
1/2 cup (125 mL) frozen green peas, thawed
1/3 cup (75 mL) chopped fresh parsley
4 hard-boiled eggs, sliced
Directions:
To make dressing, whisk together all dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
Combine all salad ingredients in a large bowl. Mix well. Add dressing and toss gently. Cover and refrigerate for at least 1 hour before serving.
Tip: if you can't find lemon yogurt, use plain yogurt (not vanilla!) in its place, and add 1 tbsp (15 mL) lemon juice plus 1 tbsp (15 mL) granulated sugar to the dressing
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: 250 cal, 34g Protein, 7.2g Fat Total, 1.9g Fat Saturated, 461mg Sodium, 11g Carbs, 214mg Cholesterol, 1.9g Fibre
Try the Chunky Chicken Salad as a wrap or stuffed pita (with whole wheat tortilla or 1/2 whole wheat pocket pita) that is easy grab and go.
Per Serving: 340 cal, 37g Protein, 9.7g Fat Total, 1.9g Fat Saturated, 671mg Sodium, 25g Carbs, 214 mg Cholesterol, Fibre 4g
Source: News Canada
Click if you have a submission for the Heart Healthy Recipe
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ORANGE-TOPPED CHOPS
~Shared by Luanne, FL
This dish can be made for one or two people or you can freeze leftovers for another meal. This goes well with a baked sweet potato also.
6 (1/2-inch thick) pork chops
1 tablespoon vegetable oil
1 (11 ounce) can mandarin oranges, drained ( Save the juice )
1/2 teaspoon ground cloves
Pepper & salt to taste
In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves, salt, pepper and half the juice.
Cover and simmer for 35 minutes or until meat juices run clear.
Serves 6.
Nutritional Analysis: One serving equals 167 calories, 39 mg sodium, 52 mg cholesterol, 6 gm carbohydrate, 11 gm protein, 7 gm fat
Diabetic Exchanges: 2 lean meat, 1/2 fruit, 1/2 fat
STUFFED TOMATOES WITH SMOKED CHICKEN AND TABOULI
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup deli tabouli
- 1 cup diced, seeded cucumber
- 1 cup diced smoked chicken breast
- 4 medium ripe, firm tomatoes
- 2 teaspoons olive oil
- 4 tablespoons deli hummus
DIRECTIONS
Add the cucumber and chicken to the prepared tabouli mixture and refrigerate for at least 1 hour.
Take each tomato and cut off the top (set aside). Scoop out the pulp and discard. Fill the cavity with the tabouli mixture. Drizzle 1/2 teaspoon olive oil over each tomato and put
1 tablespoon hummus on top of that. Cover the filled tomato with the tomato top and refrigerate for at least 1 hour before serving.
Nutritional Information Per Serving (1 tomato, 6 ounces tabouli mixture): Calories: 158, Fat: 5 g, Cholesterol: 16 mg, Sodium: 572 mg, Carbohydrate: 18 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Very Lean Meat, 1/2 Monounsaturated Fat
Source: "Express Lane Diabetic Cooking"
OYSTER STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pint shucked oysters, drained and patted dry
- 1 tablespoon plus 1 teaspoon light soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon chopped fresh gingerroot
- 1 green onion with green top, sliced
- 1 teaspoon dark-roasted sesame oil
- 1 tablespoon canola or corn oil
- 1 small red bell pepper, cored, seeded, and cubed
Lemon Sauce Ingredients:
- 2 teaspoons cornstarch
- 3 tablespoons fresh lemon juice
- 1/4 cup Homemade Chicken Broth or canned reduced-sodium chicken broth
- 1 tablespoon grated lemon zest
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces bok choy, cut into large bite-size pieces
DIRECTIONS
In a medium bowl, combine the oysters with the soy sauce, sherry, cornstarch, gingerroot, green onion, and sesame oil.
Prepare a large skillet with nonstick pan spray. Heat the canola oil over medium-high heat. Add the oyster mixture and stir-fry for 3 minutes, or until the oysters are just cooked and their edges curl. Remove the oysters with a slotted spoon and set aside in a small bowl. Add the red pepper to the skillet; stir-fry for 1 minute. Add to the oysters.
For the sauce, combine the cornstarch, lemon juice, and chicken broth in a small saucepan. Heat over medium heat until thickened, whisking often. Stir in the lemon zest, honey, and red pepper flakes. Allow to cool if to be served at room temperature.
At serving time, line a serving bowl with bok choy. Pour the oyster mixture over the bok choy; top with the lemon sauce. Serve warm or cooled to room temperature.
Nutritional Information Per Serving (1/4 of recipe): Calories: 177, Fat: 8 g, Cholesterol: 62 mg, Sodium: 468 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 10 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat
Source: "The New Family Cookbook for People With Diabetes"
GRECIAN-STYLE GROUPER
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 grouper fillets (5 ounces each)
- 1 tablespoon Greek seasoning
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
Topping:
- 4 cups chopped fresh spinach
- 2 medium plum tomatoes, diced
- 1 teaspoon crushed garlic
- 2 tablespoons dry white wine
- 1/4 cup reduced-fat feta cheese (plain or with sun-dried tomatoes and herbs)
DIRECTIONS
Rinse the fillets with cool water and pat dry with paper towels. Sprinkle both sides of each fillet with some of the Greek seasoning.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the fish and cook for several minutes, until nicely browned on the bottom. Turn the fillets, cover, and cook for several minutes more, until the fish turns opaque and flakes easily with a fork. Remove the fish from the skillet and set aside to keep warm.
Add the spinach, tomatoes, garlic, and wine to the skillet. Cook over medium-high heat for a couple of minutes, until the spinach is wilted and the tomatoes just begin to soften. Add a little more wine if the skillet starts to dry out, but only enough to prevent scorching.
Place a fish fillet on each of 4 serving plates and top each fillet with a quarter of the vegetable mixture and a sprinkling of the feta cheese. Serve hot.
Nutritional Information Per Serving (1/4 of recipe): Calories: 218, Carbohydrate: 3 g, Cholesterol: 57 mg, Fat: 8.2 g, Saturated Fat: 2.2 g, Fiber: 1 g, Protein: 32 g, Sodium: 482 mg, Calcium: 108 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
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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SUNFLOWER BROCCOLI SALAD
~Shared by Mary S., Nashville, TN
2 cups fresh broccoli florets
2 bacon strips, cooked and crumbled
1 green onion, chopped
3 tablespoons raisins
1 tablespoon sunflower kernels
Dressing:
1/3 cup mayonnaise
4 teaspoons sugar
2 teaspoons white vinegar
In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.
Yields 2 servings.
SPICY RICE CASSEROLE
~Shared by Mary S., Nashville, TN
1 lb. pork sausage
1 t. ground cumin
1/2 t. garlic powder
2 medium onions, chopped
2 medium green peppers, chopped
2 beef bouillon cubes
2 C. boiling water
1-2 jalapeno peppers, seeded and finely minced
1 (6 1/4 oz) quick cooking long grain and wild rice mix
In a large skillet, cook sausage, cumin and garlic powder, stirring often. Drain. Add onion and green pepper; saute until crisp tender. Dissolve bouillon in water; add to skillet. Stir in
jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered 5-10 minutes or until the water is absorbed.
WINE MERCHANT STEAK
~Shared by Mary S., Nashville, TN
8 oz. New York strip (trimmed)
1 oz. balsamic vinaigrette
1/4 oz. minced garlic
1 oz. olive oil
3 oz. sliced mushrooms
3 oz. burgundy wine
1 tsp. Dijon mustard
1 pinch fresh thyme (chopped)
1 oz. butter
salt and pepper
Trim steak, removing all visible fat and sinews. Season steaks with salt and pepper and coat with balsamic vinaigrette. Heat olive oil in a large skillet, add steak, sauté one minute and turn. Add garlic and shallots and brown slightly. Deglaze with burgundy and reduce slightly. Add mushrooms and Dijon mustard. Check flavor and add salt and pepper if needed. Finish with butter to thicken sauce. Remove steak from skillet and smother with sauce.
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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SWISS & CHEDDAR POTATO BAKE
This recipe is from Lisa@TheCuttingEdgeofOrdinary. I am not fond of recipes that require dirtying up a lot of dishes in preparation, but... wowser is it good!
1 - 30 oz package Country Style Hash Browns (big red bag in the freezer section)
1 large onion, chopped
1 tablespoon butter
2 tablespoons olive oil
1/2 cup flour
1/2 cup shredded Swiss cheese
2 cups shredded cheddar cheese, divided
5 eggs
1/3 cup half & half
salt & pepper
In a large bowl microwave the shredded hash browns on high for 7 minutes, stir and microwave again for another 8 minutes, or until potatoes are cooked through. (Mine still had a tiny "bite" to them). Set aside. In a saute pan cook the chopped onion with the oil and butter until translucent. Add to the potatoes and stir gently.
In another large bowl add the Swiss, 1 1/2 cups of the cheddar and 1/2 cup of flour. Toss to combine. In yet another bowl whisk the eggs, half & half and salt and pepper. Pour over the potato mixture, add the cheese mixture and mix until well combined. Grease a 9x13 inch pan. Spread evenly into the pan and sprinkle with 1/2 cup remaining cheddar cheese. Bake uncovered at 350 for 35 to 40 minutes or until brown and bubbly.
Source: thecuttingedgeofordinary.blogspot.com
FIREHOUSE CHICKEN
1 sm. can apricots
1 lg. can peaches
1 stick butter
2 pkgs. Lipton onion soup mix
2 T. soy sauce
6-8 chicken breasts, bone-in or boneless
Blend all ingredients in blender or processor, except one pkg. onion soup and the chicken. Place chicken in 13x9" pan and pour mixture over chicken. Then sprinkle one pkg. of soup mixture over top. Cover with aluminum foil. Bake for 1 hr. at 350F. Take foil off, bake for another 20 minutes until brown.
Source: Momsmenuplan Yahoo Group
TACO PUFFS
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes (16.3 ounces) large refrigerated flaky biscuits
8 ounces cheddar cheese, cut into 16 slices or 2 cups (8 ounces)
shredded cheddar cheese
In a skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly.
Flatten half the biscuits into 4-inch circles; place in greased 15X10X1-inch baking pans. Spoon 1/4 cup of the meat mixture onto each; top with two cheese slices or 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400 degrees for 15 minutes or until golden brown.
Makes 8 servings.
Source: Taste of Home 2005 Prize Winning Recipes
CREAMY SHRIMP SHELLS
1-1/2 lbs. shrimp, cooked, peeled, and deveined
1/4 cup chopped green onion
1 clove garlic, pressed
2 Tbs. melted butter or margarine
1/4 cup flour
1/2 tsp. salt
1-1/2 cups half-and-half
1/2 cup dry white wine
1/4 cup soft breadcrumbs
2 Tbs. grated Parmesan cheese
2 tsp. chopped parsley
1/4 tsp. paprika
1-1/2 Tbs. melted butter or margarine
Reserve 6 whole shrimp; cut remainder in half lengthwise, and set aside. Saute onion and garlic in 2 tablespoons butter until tender. Stir in flour and salt; remove form heat, and gradually add half-and-half, stirring constantly. Bring to a boil, and cook 1 minute, stirring constantly, until very thick. Stir in wine and shrimp. Spoon shrimp mixture evenly into 6 buttered (5-inch) baking seashells. Set aside. Combine breadcrumbs, cheese, parsley, paprika, and 1-1/2 tablespoons butter; stir until crumbly. Sprinkle over shrimp mixture; bake at 350 for 15 to 20 minutes or until heated thoroughly. Garnish with whole
shrimp.
Source: Southern Living, 1979 Annual Recipes
BISQUICK BANANA BREAD
2 1/3 c. Bisquick
1 c. sugar
1/3 c. vegetable oil
3 eggs
3 lg. very ripe bananas
1 tsp. vanilla
3/4 c. chopped nuts
Mix together Bisquick, sugar, oil and eggs, beat well. Stir in bananas. Add vanilla and nuts. Bake at 350 degrees for 55 to 60 minutes in loaf pan.
LEMON CLOUD PIE
1 small pkg. lemon pudding (not instant type)
1/2 cup sugar
1-3/4 cups water
1 egg, slightly beaten
1-1/2 cups Cool Whip
1/2 cup shredded coconut
1 graham cracker crust
Beat together pudding mix, sugar, 1/4 cup of the water and the egg in saucepan. Mix in remaining 1-1/2 cups water. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally. When completely cooled, whisk lightly, then fold in whipped topping and coconut. Spread in crumb curst. Refrigerate until set, about 40 minutes.
Source: Family Circle, 8/10/1993
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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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