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A to Z Recipes
February 25, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. Our other provider sold the company and did not give any information about the new owners. I am locked out of my records, including my subscriber list. I guess you could say I am starting all over again. I try not to think of it as a bad thing but it certainly isn't good. You may sign up
here or visit the permanent link at the bottom of this publication.
You must reply to the confirmation email that you will receive. Thanks for being here with me. We'll get past this minor obstacle together.
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.
I hope this issue makes you glad you signed up. The recipes are wonderful. There's also something to make you think and laugh, all thanks to these fine folks:
Treva, NC
Patricia, Charlevoix, MI
Jim E., Bellingham, WA State
Mary H., Montreal, Canada
Jim H., Calgary, Alberta, Canada
Barb, Chula Vista, CA
Naina J.
Rita K., Niceville, FL
Larry J., Spring Hill, TN
Chris M., NM
Jim D., WA State
Jessica, Corfu, Greece
Johnny, LA
Larry Holmes, Toronto, Canada
Marilyn, Canton, OH
Shirley, WA State
Linda H., Rosharon, TX
Doe, Oliver, B.C.
Leasa, IA
Luanne, FL
We'll see you here again on Sunday, God willing.
Order Third
Wish 2-Boxed Set by Robert Fulghum from Amazon.com which helps support A to Z Recipes.
PS:
The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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~Shared by Treva, NC
There is no more significant involvement in another's life than prevailing, consistent prayer. It is more helpful than a gift of money, more encouraging than a strong sermon, more effective than a compliment, more
reassuring than a physical embrace.
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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Keeping in Touch
~Shared by Patricia, Charlevoix, MI
Sometimes we wonder why friends keep forwarding jokes without writing a word.
Maybe this will explain:
When you are very busy, but still want to keep in touch, guess what you do? You forward jokes.
When you have nothing to say but still want to keep in contact, you forward jokes.
When you have something to say but don't know what, and don't know how, you forward jokes.
Also to let you know that you are still remembered, you are still important, you are still loved, you are still cared for, guess what you got?
A forwarded joke.
So, next time you get a joke, don't think that you've been sent just another forward, but that you've been thought of today and your friend on the other end of your monitor wanted to send you a smile.
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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7 SPEEDY SUPPERS
1) Angel Hair Pasta with Tomatoes and Basil
Combine chopped fresh tomatoes with basil. garlic powder, and a little
olive oil. Toss with hot, cooked pasta. Top with grated Parmesan cheese.
2) Beef Stroganoff Sandwiches
Pan fry thin strips of beef with sliced onions and mushrooms. Stir in
beef broth combined with flour until thickened. Add non-fat sour
cream and heat mixture thoroughly. Spoon into hoagie buns.
3) Southwestern Halibut
Squeeze fresh lemon or lime juice on both sides of halibut steaks.
Sprinkle with chili powder. Pan fry until flaky. Top with salsa.
Serve with hot cooked rice and steamed broccoli.
4) Pizza Pork Chops
Pan fry lean pork chops in spray-coated skillet, adding spaghetti
sauce toward the end of cooking time. Top each pork chop with a slice
of low-fat mozzarella cheese. Cover skillet until cheese is melted.
5) Fresh Tomato and Sausage Soup
Mix canned tomato soup, chopped fresh tomatoes, small shell pasta and
cooked turkey sausage. Cook until pasta is tender. Add water for
desired consistency.
6) Cheese Tortellini with Vegetables
Cook cheese tortellini. Drain. In spray-coated skillet, cook sliced
mushrooms and zucchini slices until tender. Stir in spaghetti sauce
and tortellini. Cook until hot.
7) Chicken Tacos
Pan fry thin slices of chicken with taco seasoning mix and water.
Spoon into taco shells and top with shredded lettuce, chopped
tomatoes, shredded cheese, and salsa.
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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BEST IDEA I HAVE HEARD IN LONG, LONG TIME!!!
~Shared by Jim E., Bellingham, WA State
Members of Congress should be compelled to wear uniforms like NASCAR drivers, so we could identify their corporate sponsors.
Amusing Typos
~Shared by Mary H., Montreal, Canada
Esther Cup Choy reports that a notice in a senior residence library read: "Book donations accepted from residents in good condition." It was quickly changed when the librarian was asked, "who's going to confirm their condition?"
A classified advertisement in the Florida Keys Keynoter listed a 50-foot boat for sale that came equipped with an "Electric anchor wench". Michael Welber wonders what else she did on the boat.
The Visit Scotland site intrigued Mike Reilly with this enticing promotional offer: "To find those special heirloom quality things takes real dedication and lots of time. Thistle & Broom, Ltd. has brought together the penultimate collection of authentically made- in-Scotland treasures." Mr Reilly admires the canny Scots who hold back the ultimate collection from foreign visitors.
Baby Boomer Music
~Shared by Jim H., Calgary, Alberta, Canada
Some of the artists of the 60's are revising their hits with new lyrics to accommodate aging baby boomers.
They include:
Bobby Darin ---
Splish, Splash, I Was Havin' a Flash.
Herman's Hermits ---
Mrs. Brown, You've Got a Lovely Walker.
Ringo Starr ---
I Get By With a Little Help From Depends.
The Bee Gees -- -
How Can You Mend a Broken Hip.
Roberta Flack---
The First Time Ever I Forgot Your Face.
Johnny Nash ---
I Can't See Clearly Now.
Paul Simon---
Fifty Ways to Lose Your Liver
The Commodores ---
Once, Twice, Three Times to the Bathroom.
Marvin Gaye ---
Heard It Through the Grape Nuts.
Procol Harem---
A Whiter Shade of Hair.
Leo Sayer ---
You Make Me Feel Like Napping.
The Temptations ---
Papa's Got a Kidney Stone.
Abba---
Denture Queen.
Tony Orlando ---
Knock 3 Times On The Ceiling If You Hear Me Fall.
Helen Reddy ---
I Am Woman, Hear Me Snore.
Leslie Gore---
It's My Procedure, and I'll Cry if I want To.
And Last but NOT least...
Willie Nelson ---
On the Commode Again
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CROCKPOT CHICKEN AND GRAVY
~Shared by Barb, Chula Vista, CA
Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
Approx. 6 stalks celery
½ pkg baby carrots
1 can cream of chicken soup
1 pkg dry onion soup mix
Place the vegetables on the bottom of the crock pot. Brown the chicken breasts in PAM or vegetable spray. Place over the vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with the dry onion soup mix. Do not add water.
Cover and cook all day on low, or 6 hours on high
FRIED CAULIFLOWER WITH TAHINI SAUCE
~Shared by Naina J. in the A2Z Recipes Yahoo Forum
"This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!"
1/3 cup tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/4 cup water
1/4 cup fresh lemon juice
salt and pepper to taste
6 cups vegetable oil for frying
1 head cauliflower, cut into florets
Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.
QUICK SAUSAGE CASSOULET
~Shared by Treva, NC
An easy and satisfying version of a traditional French casserole.
Preparation time:10 min
Baking time: 35 min
Yield: 4 (1-cup) servings
2 tablespoons LAND O LAKES® Butter
2 medium (1/2 cup) carrots, chopped
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 (15 & 1/2-oz.) cans great Northern or navy beans, rinsed, drained
1/4 pound kielbasa, cut into 1/4-inch slices
1 (8-ounce) can tomato sauce
1/2 teaspoon dried thyme leaves
3 tablespoons chopped fresh parsley
Heat oven to 350°F. Spray 2-quart round casserole with no stick cooking spray.
Melt butter in 10-inch skillet until sizzling; add carrots, onion and garlic. Cook over medium-high heat, stirring occasionally, until onions are softened (3 to 5 minutes).
Combine onion mixture, beans, kielbasa, tomato sauce and thyme in prepared casserole. Cover; bake for 35 to 45 minutes or until bubbly and carrots are crisply tender. Sprinkle with parsley.
TIP: To add a special touch to this dish, sprinkle a bread crumb topping over the casserole. To prepare the topping, combine 1 tablespoon LAND O LAKES® Butter, 1/2 cup dried bread crumbs, 2 tablespoons chopped parsley and 1/2 teaspoon chopped garlic in a 10-inch skillet. Cook over medium-high heat, stirring constantly, until bread crumbs are golden brown (3 to 5 minutes). Sprinkle crumb topping over bean mixture. Bake as directed above.
Nutrition Facts (1 serving): Calories: 480, Fat: 15g, Cholesterol: 35mg, Sodium: 700mg, Carbohydrates: 66g, Dietary Fiber: 16g, Protein: 24g
Source: Land O Lakes
DELUXE SHORT RIBS
~Shared by Rita K., Niceville, FL
Serves 4-6
12 short ribs of beef (about 2 inches long)
1 (1 ¼ ounce) package onion soup mix
1 cup Burgundy wine
2/3 cup ketchup
3 tbsp soy sauce
½ tsp pepper
2 tbsp brown sugar
1. Place ribs in a 9X12 inch roasting pan.
2. Sprinkle with the onion soup mix. Combine the remaining ingredients and pour over ribs.
3. Cover and marinate in the refrigerator all day, turning ribs occasionally.
4. Bake at 450 degrees for 45 minutes.
5. Reduce heat to 350 degrees and cook another 45 minutes, frequently turning ribs to soak up the sauce.
CHICKEN DOROTHY
~Shared by Larry J., Spring Hill, TN
A no-nonsense meal for the hungry family
INGREDIENTS:
4 chicken breast halves
Salt
Pepper
1/4 cup margarine
1 cup sour cream
1 (10-3/4 ounce) can cream of mushroom soup
1/2 cup white wine
TO PREPARE:
Salt and pepper chicken breasts. Brown in margarine. Remove to a 1-1/2 quart casserole. In the same pan in which chicken was browned, combine the sour cream, soup and wine. Pour over chicken. Cover casserole and bake at 350 degrees for 1 hour. This may be prepared ahead and baked when needed. Good served with rice.
SERVES: 4
APRICOT CHICKEN EN CROUTE
~Shared by Treva, NC
New recipe from Campbell's.
Thaw Time: 40 minutes
Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Serves: 8
1 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
4 oz. cream cheese, light at room temperature
2 tsp. minced fresh ginger
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
18 asparagus spears, trimmed to about 4 inches long
8 boneless boneless chicken breasts (about 4 ounces each)
2/3 cup apricot preserves
1/4 cup soy sauce
1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
THAW the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
UNFOLD 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square, and cut into 4 squares. Repeat with remaining pastry dough
STIR together the cheese, 1/4 cup of the preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a small bowl. Place 1 heaping tablespoon on the bottom third of each square of pastry. Top with about 4 red pepper strips, 2 asparagus spears and 1 piece chicken. Brush edges of pastry with water. Fold up two opposite sides of dough towards center. Starting with the short side closest to you, roll up like a jelly roll, pressing the edges to seal. Place the chicken rolls on the prepared baking sheet. Brush with the egg mixture.
BAKE for 20 minutes or until golden. Cool on a wire rack for 5 minutes.
HEAT the broth, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes. Serve with the chicken.
TIP: Prepare chicken rolls through step 3. Cover and refrigerate until ready to bake.
HOLIDAY RIBBON SALAD
~Shared by Chris M., NM
This is good!!!!!
1 pkg. (3 oz.) each Jell-o lemon, lime and raspberry gelatin
3 cups boiling water
1 c. miniature or diced marshmallows
1 1/2 c. cold water
2 pkg. (3 oz. each) cream cheese, softened
1/2 c. mayonnaise
1 c. whipped cream
1 c. (1 lb. 4-1/2 oz.) crushed pineapple
Dissolve gelatin flavors separately, using 1 c. boiling water for each. Stir marshmallows into lemon gelatin, set aside. Add 3/4 c. cold water to lime gelatin; pour into a 13 x 9 x 2 pan. Chill until set, but not firm. Add 3/4 c. cold water to raspberry gelatin; set aside at room temperature. Then add cream cheese to lemon mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream, and crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened. Pour over lemon gelatin. Chill until firm. To serve, cut in squares. Makes about 10 cups. If deeper green and red layers are desired, use 6 oz. pkg. of lime and raspberry gelatins, and 2 c. boiling water and 1 1/2 cups cold water for each large package. I try to mix some mayonnaise and whipped cream together and spread over the top before cutting and serving.
ALMOND-COATED SHRIMP
(Moghalai Jhinga)
~Shared by Jim D., WA State
Shrimp combines with classic flavors of India for regal (moghalai) status.
Prep Time: 20 min
Start to Finish: 55 min
Makes: 4 servings
1 pound uncooked large shrimp, (about 16), peeled and deveined
1/2 cup slivered almonds, ground
1/4 cup half-and-half
1 teaspoon cumin seed, ground
1/2 teaspoon salt
1/2 teaspoon whole cloves, ground
1/2 teaspoon black peppercorns, ground
1/4 teaspoon cardamom seeds, (removed from pods), ground
2 tablespoons finely chopped fresh cilantro
2 tablespoons vegetable oil
1/2 cup tomato sauce
1. Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors.
2. Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink.
3. Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro.
Nutrition Information
1 Serving: Calories 235 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 3 g); Cholesterol 165 mg; Sodium 670 mg; Total Carbohydrate 6 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 4 %; Calcium 8 %; Iron 18 % Exchanges: 3 Very Lean Meat; 3 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Did You Know...
Shrimp, considered humble fisherman’s food in India, is widely consumed because of its abundance along India’s three coastlines.
Success
Take extra care not to overcook shrimp. When shrimp changes from a raw blue-green color to pink and firm, it is at its juiciest best.
STUFFED PORK ROAST WITH SEASONED ARTICHOKE & MUSHROOM STUFFING
~Shared by Treva, NC
Prep Time: 35 minutes
Bake Time: 45 minutes;
Stand Time: 10 minutes
Serves: 12
Each slice of this tender pork roast is brimming with Pepperidge Farm® Herbed Seasoned Stuffing dressed up with sauteed artichoke hearts, mushrooms, onion and garlic.
Herb Seasoned Artichoke & Mushroom Stuffing:
1 stick (1/2 cup) butter, cut into pieces
2 tbsp. olive oil
6 medium green onions, chopped
1 tbsp. minced garlic
2 cans (14 oz. each) artichoke hearts, drained and chopped
2 cans (13.75 oz. each) sliced mushrooms, drained
2 tbsp. chopped fresh parsley
1 tsp. ground black pepper
3 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic
1 pkg. (16 oz.) Pepperidge Farm® Herb Seasoned Stuffing
Roast Pork:
5- to 7-lb. center cut boneless pork loin roast, butterflied
Ground black pepper
Garlic powder
PREPARE stuffing:
HEAT butter and oil in 12” skillet. Add green onions and garlic and cook until tender. Stir artichokes, mushrooms, parsley, butter and 1 tsp. black pepper into skillet. Add broth. Heat through.
PLACE stuffing in bowl. Add broth mixture and stir lightly to coat.
PREPARE pork:
HEAT oven to 400°F. Spoon 3 cups stuffing mixture down center of pork. Fold sides over filling to form a roll. Tie pork crosswise at 2” intervals with kitchen twine. (The remaining stuffing can be baked in covered casserole during last 15 min. of roasting.)
SPRINKLE additional black pepper and garlic powder over the pork. Place the pork in a roasting pan.
BAKE for 45 min. or until cooked through. Let pork stand for 10 min. Remove twine before slicing.
TIP: *The stuffing temperature should reach 165°F.
Time-Saving Tip: Have your butcher butterfly roast for you. If not available, here’s how to do it: Hold knife horizontally, make lengthwise cut about 1 & 1/2" deep along side of loin (do not cut all the way through). Open loin like a book. Using a meat mallet pound meat to make an even thickness if necessary.
Source: Pepperidge Farm®
BREAST OF TURKEY WITH MUSTARD-CAPER SAUCE
~Shared by Jessica, Corfu, Greece
1 1/4 pound turkey breast -- sliced
salt and freshly ground pepper -- to taste
2 tablespoons butter or margarine
1/2 cup dry vermouth, or dry white wine
1/2 cup whipping cream
2 teaspoons Dijon mustard
1/4 tablespoon capers -- drained
Season turkey slices lightly with salt and pepper. In 2 large skillets over medium heat, melt butter (or melt 1 tablespoon butter in a single skillet and cook half the slices at a time, using second tablespoon of butter for second half of slices). Saute breasts over medium-high heat 1 to 2 minutes per side; do not overcook. Remove slices to a warmed plate; cover plate with foil to keep warm. Add vermouth to pan. Boil, stirring frequently, until liquid has reduced by half. Stir in cream, mustard, capers, and any turkey juices that have collected on the plate. Boil sauce, stirring constantly, until it has reduced a bit and thickens enough to coat a spoon. Spoon sauce over slices and serve immediately.
Per Serving (excluding unknown items): 391 Calories; 26g Fat (64.9% calories from fat); 29g Protein; 3g Carbohydrate; trace Dietary Fiber; 139mg Cholesterol; 186mg Sodium.
Exchanges: 4 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Source: CDKitchen
TAPIOCA WINE PUDDING
~Shared by Patricia, Charlevoix, MI
1 cup large pearl tapioca
1 cup sweet syrup (recipe follows)
1/2 cup sweet red wine
2 tablespoons sugar.
Soak tapioca in 1 1/2 cups water overnight. Next morning add 1 cup sweet syrup,
wine and sugar. Cook slowly 30 to 45 minutes or until clear. Chill and serve with sweetened whipped or plain cream.
Sweet Syrup
1 cup water
1/2 cup sugar
Place ingredients in sauce pan and bring to a boil. Cool slightly before adding to tapioca mixture.
CREAMY TOMATO AND CHICKEN SPAGHETTI
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings, about 2 cups each
8 oz. (1/2 of 16-oz. pkg.) spaghetti, uncooked
2 cups frozen stir-fry vegetables
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT 100% Grated Parmesan Cheese
COOK spaghetti as directed on package, adding stir-fry vegetables to the cooking water for the last 3 min. of the spaghetti cooking time.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Reduce heat to medium; simmer 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
DRAIN spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan cheese.
Substitute
Substitute your favorite frozen vegetables for the stir-fry vegetables. Or, use cut-up fresh vegetables. Just add to the cooking water for the last 4 min. of the spaghetti cooking time.
Nutrition (per serving)
Calories 570 Total fat 22g Saturated fat 9g Cholesterol 110mg Sodium 760mg Carbohydrate 53g Dietary fiber 4g Sugars 9g Protein 38g
Source: Kraft
PINK LEMONADE PIE
~Shared by Johnny, LA
Prep Time:30 min
Makes:8 servings
Graham Cracker Crust
1 1/2 cups finely crushed graham crackers (20 squares)
1/3 cup butter or margarine, melted
3 tablespoons sugar
Filling
1 quart (4 cups) vanilla ice cream, softened
1/2 can (12-oz size) frozen pink lemonade concentrate, thawed
1 container (4 oz) frozen whipped topping, thawed
Red food color, if desired
Lemon or lime peel, if desired
1. Heat oven to 350°F. In medium bowl, mix all crust ingredients until well blended. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
2. In large bowl, mix ice cream, lemonade concentrate, whipped topping and a few drops food color. Spoon and spread ice-cream mixture into cooled crust.
3. Freeze until firm, about 4 hours. Let stand at room temperature a few minutes before cutting. Garnish with lemon peel.
POT ROAST BOUQUET
(A bouquet of favorite vegetables around the roast gives it its name.)
~Submitted 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.
3 to 5 pound rolled chuck or rump roast
1 clove garlic, cut in two
2 teaspoons salt
3 tablespoons flour
2 tablespoons fat of your choice
1 cup water
½ teaspoon thyme or marjoram
6 medium potatoes, peeled
6 to 8 medium carrots, grated
6 medium onions, peeled
Rub the meat all over with the cut clove of garlic. Sprinkle with salt, then rub in the flour.
Brown meat on all sides in fat, over medium low heat, then place meat on a flat rack, placed on the bottom of the pan. Add water and thyme or marjoram. Cover tightly. Simmer over low heat or bake in 350°F oven for 1 hour per pound.
Add the vegetables around the meat in the last hour of cooking.
According to taste, thicken the gravy with flour mixed in cold water. Taste for seasoning.
Makes 6 servings.
Variation: When adding the vegetables, add 1 ¼ cups chili sauce, 2 medium onions, chopped fine, 1 teaspoon dill seeds or curry powder.
HAM & APPLE FILLED PUFFED PANCAKE
~Shared by Treva, NC
Try this quick oven pancake for a filling weeknight dinner.
Preparation time: 15 min
Baking time: 20 min
Yield: 6 servings
Pancake Ingredients:
2 tablespoons LAND O LAKES® Butter
3/4 cup milk
2/3 cup all-purpose flour
2 eggs
1/2 teaspoon salt
Filling Ingredients:
1 tablespoon LAND O LAKES® Butter
1 cup (1/2-inch) cubed cooked ham
1 (21-ounce) can apple pie filling
4 ounces (1 cup) LAND O LAKES® Cheese, shredded
Heat oven to 400°F. Melt 2 tablespoons butter in 9-inch glass pie plate in oven (2 to 4 minutes). Combine milk, flour, eggs and salt in large bowl. Beat with wire whisk or rotary beater until smooth (2 to 3 minutes). Pour batter into pie plate. Bake for 20 to 25 minutes or until golden brown.
Meanwhile, melt 1 tablespoon butter in 10-inch skillet until sizzling; add ham and apple filling. Cook over medium heat, stirring occasionally, until heated through (5 to 7 minutes). Spoon filling into center of hot pancake; sprinkle with cheese. Cut into wedges.
TIP: Uneven or irregular edges are common when making a puff pancake.
Nutrition Facts (1 serving): Calories: 350, Fat: 16g, Cholesterol: 120mg, Sodium: 730mg, Carbohydrates: 39g, Dietary Fiber: 1g, Protein: 14g
Source: Land O Lakes
HOLIDAY CHERRY PIE
~Shared by Marilyn, Canton, OH
* 1 (16 oz.) pkg. (about 1 3/4 cups) frozen sweet cherries
* 1 (8 oz.) pkg. cream cheese, softened
* 1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
* 1 Tbsp. lemon juice
* 1/4 tsp. almond extract
* 1 (8 oz.) container frozen whipped topping, thawed
* 2 (8 in.) chocolate crumb pie crusts
Chop cherries while frozen. Keep frozen until ready to use.
In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add sweetened condensed milk; mix well. Add chopped cherries, lemon juice and almond extract; stir just until combined. Fold in whipped topping.
Pour cherry mixture evenly into pie crusts. Freeze 8 hr. or overnight.
Cut into serving-size pieces. Garnish as desired.
Serve immediately; pie slices thaw quickly. Store leftovers, covered, in freezer.
Yield - 12 Servings
Source: National Cherry Growers
ALMOST CABBAGE ROLLS
~Shared by Mary H., Montreal, Canada
I received this recipe from a good friend today, who said: "It is a very hearty winter meal and serves a lot of people. It's just like cabbage rolls, only much easier. It's nice to take to potlucks, too!" I look forward to trying it out.
1 pound hamburger
3/4 cup raw long grain rice (white)
1 large onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
28-ounce can tomato sauce
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon dry mustard
8 cups (1 head) coarsely chopped green cabbage
Mix hamburger, rice, onion, garlic, salt and pepper together in a bowl. Mix tomato sauce, vinegar, brown sugar and dry mustard in another bowl. In a very large casserole dish, layer one-third cabbage, half of meat mixture, next third of cabbage, next half of meat mixture and last third of cabbage. Pour tomato sauce mixture over top. DO NOT STIR. Allow to stand for 20 minutes. Cover and bake at 325 degrees F. for for two hours.
PS: I did try it out tonight and it was a great success! What a wonderful supper we had!
SHRIMP AND CORN PUDDING
~Shared by Treva, NC
In the Carolina and Georgia Lowcountry, corn comes into season just as the region’s tidal creeks and inlets are teeming with tiny but intensely sweet inlet shrimp. In this recipe, the two are combined in a flavorful main-dish pudding that kids will love. Recipe by Damon Lee Fowler, Relish Festivals and Fun, "Aw Shucks," August 22007.
4 to 6 ears fresh corn
2 tablespoons unsalted butter
5 medium green onions, trimmed and thinly sliced
2 tablespoons chopped parsley, preferably flat-leaved or Italian
2 large eggs, lightly beaten
1/2 cup half-and-half
1/2 teaspoon salt
Whole white pepper in a peppermill
Ground cayenne pepper
Whole nutmeg in a grater
1 pound small to medium shrimp, peeled, or large shrimp cut in half
1/4 cup all-purpose flour
1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
2. Preheat oven to 350F.
3. Melt butter in a sauté pan over medium-high heat; add onion and sauté until translucent, about 2 minutes. Stir in parsley and turn off heat.
4. Scrape mixture into a large bowl; add corn, eggs and half-and-half. Season with salt, white and cayenne peppers, and a generous grating of nutmeg; mix well. In a separate bowl, toss shrimp in flour and shake off excess. Fold shrimp into corn batter.
5. Lightly butter a 2-quart casserole dish and pour in batter. Bake about 1 hour, until set and lightly browned. Serve immediately.
Serves 4.
Nutritional Information
Per serving: 420 calories, 14g fat, 39g prot., 34g carbs., 8g fiber, 690 mg sodium.
Source: Relish Magazine
PRUNE OR PLUM CAKE
~Shared by Shirley, WA State
Preheat oven 350°F. Grease 2- 8" pans or 9x13 pan
2 ½ c. cake flour
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves
½ tsp. allspice
1 tsp nutmeg
¾ tsp. baking powder
½ tsp. salt
Sift the above together and set aside
½ c. shortening
1 ½ c. sugar
2 large eggs
1 c. cooked, pitted and chopped plum/prunes
½ tsp lemon extract
1 c. sour milk or buttermilk or sour cream.
Sift together flour, soda, spices, baking powder and salt. Cream shortening, add sugar gradually; cream until light and fluffy.
Add eggs, one at a time; beat thoroughly after each addition.
Stir in prunes/plums. Add lemon extract to milk. Add dry ingredients and milk alternating to batter, mixing well. Pour into prepared pans. Place in oven and bake 350°F for about 40 min. Cool and frost with icing.
Source: Farm Journals Country Cookbook
MANDARIN SALAD
~Shared by Linda H., Rosharon, TX
Serves 4
2 tablespoons orange marmalade
2 teaspoons soy sauce
1 tablespoon rice wine vinegar or white wine vinegar
3 tablespoons canola oil
2 hearts of romaine lettuce, chopped
1 small can mandarin oranges, drained
In a salad bowl, whisk together the orange marmalade, soy sauce and vinegar, then whisk in the oil.
Toss lettuce and oranges to coat with dressing and season with salt and pepper.
Source: Rachael Ray
AMISH FUNNEL CAKE
~Shared by Treva, NC
3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. salt
To beaten eggs, add milk and sugar. In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
Heat oil to 375 degrees F (175 degrees C) and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, sprinkle with confectioners' sugar and serve warm.
MINTY CHOCOLATE MOUSSE PARFAIT
~Shared by Doe, Oliver, B.C.
6 ounces semisweet chocolate chips
3 eggs, separated
2 tablespoons sugar
3/4 cup heavy cream
1/2 teaspoon mint extract
Whipped cream
Fresh mint leaves
* Melt chocolate in a double boiler over simmering water.
* Remove from heat and pour into a mixing bowl.
* Lightly beat egg yolks and blend into the still-warm chocolate.
* In a separate bowl that has been slightly chilled, beat egg whites into soft peaks. Add sugar and beat again for stiff peaks.
* Fold 1/3 of beaten whites into the chocolate mixture, continuing with remaining white a little at a time.
* Using another chilled bowl, whip heavy cream with mint extract until stiff, and fold into chocolate mixture. Chill thoroughly.
* Spoon into tall dessert classes, layering with whipped cream (or Dream Whip, if desired) and topped with a final dollop of whipped cream.
HERBED CHICKEN BITES
~Shared by Mary S., Nashville, TN
1/4 cup plain dried bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon ground white pepper
2 tablespoons low-fat (1%) milk
1-1/4 pound boneless, skinless chicken breasts, cubed
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. In a quart-sized zippered plastic bag, add the bread crumbs, cheese, flour, oregano, basil, and pepper; shake to mix. In a medium bowl, add the milk and chicken pieces, stirring to coat. Place 4-5 chicken pieces in the bag and shake gently until lightly coated. Place on the prepared baking sheet, then repeat with the remaining chicken. Bake until golden brown, about 25-30 minutes.
Yield: 5 servings (5 pieces per serving)
CHICKEN & SQUASH STEW
~Shared by Treva, NC
Preparation time: 20 min
Cooking time: 43 min
Yield: 6 (1 3/4-cup) servings
Butternut squash, apple, tangy herbs and tomato flavor this hearty chicken stew.
Chicken Ingredients:
1 1/4 cups water
1 (10 1/2-ounce) can condensed chicken broth
2 (16-ounce) whole chicken breasts
Broth Ingredients:
1 1/4 cups apple juice
2 cups cubed peeled butternut squash
1 cup frozen whole small onions
1 (14-ounce) can tomatoes, cut up
2 tablespoons chopped fresh marjoram leaves*
1/2 teaspoon coriander
1/8 teaspoon ground red pepper
2 small apples, cut into 1-inch pieces
1/4 cup all-purpose flour
Topping Ingredients:
Pesto, if desired
Combine water, chicken broth and chicken in 4-quart saucepan. Cook over medium-high heat until liquid comes to a full boil (5 to 7 minutes). Reduce heat to low. Cover; continue cooking until chicken is fork tender (14 to 18 minutes). Remove chicken; let cool. Skin, bone and cut chicken into 1/2-inch pieces; set aside.
Skim fat from broth. Stir in 3/4 cup apple juice and all remaining ingredients except apples, flour and pesto. Cook over medium-high heat until mixture comes to a full boil (8 to 10 minutes). Reduce heat to low. Cover; continue cooking, stirring occasionally, 10 minutes. Stir in chicken and apples. Cover; continue cooking until squash is tender and apples are crisply tender (4 to 5 minutes).
Combine remaining 1/2 cup apple juice and flour in medium bowl with wire whisk until smooth; stir into stew. Continue cooking, stirring often, until mixture comes to a full boil (1 to 2 minutes). Boil 1 minute. Top individual servings with pesto, if desired.
Nutrition Facts (1 serving): Calories: 240, Fat: 3g, Cholesterol: 60mg, Sodium: 480mg, Carbohydrates: 26g, Dietary Fiber: 3g, Protein: 26g
Source: Land O Lakes
MEXICAN CASSEROLE
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.
1 lb ground beef
1 can Rotel tomatoes
1 can cream of chicken or mushroom soup
1 can Ranch style beans
Tortilla chips
Shredded cheese
Brown ground beef, drain. Add Rotel, soup and beans.
Line bottom of greased casserole dish with tortilla chips. (I crushed them) and top with beef mixture. Cover top with shredded cheese. Bake at 350° until cheese is melted and bubbly.
Source: Tona, Cookin with Haggermaker, Yahoo Groups
BRUNCH EGGS
~Shared by Jim D., WA State
An easy dish to prepare for brunch or a light supper.
Ingredients
6 eggs
1-1/2 cups tomatoes, diced
1 tablespoon fresh basil or 1 teaspoon dried
3/4 cup milk or half and half
Salt and pepper to taste
1/3 cup shredded cheddar cheese
3 English muffins, split and toasted
Break eggs, one at a time, into a shallow casserole dish lightly coated with cooking spray or margarine. Combine tomato and basil; top each egg with 1/4 cup of the mixture. In a bowl, combine milk, salt and pepper; spoon 2 tablespoons of milk over tomato mixture. Sprinkle each serving with 1 tablespoon cheese. Bake in preheated 350 deg. Oven for 20 minutes, until eggs are set. Serve with English muffins.
6 servings.
Alternatively, bake eggs separately into six (6 oz.) custard cups; place cups on baking sheet and cook as directed.
CHICKEN PIZZA WITH A KICK
~Shared by Treva, NC
Prep: 25 minutes
Bake: 13 minutes
12 ounces skinless, boneless chicken breast halves, cut into thin strips
2 teaspoons cooking oil
1 medium red sweet pepper, cut into thin strips
1/2 of a medium red onion, thinly sliced
Nonstick cooking spray
1 10-ounce package refrigerated pizza dough
1/2 cup bottled mild picante sauce or taco sauce
1/2 cup shredded sharp cheddar cheese (2 ounces)
Directions
1. In a large nonstick skillet cook chicken strips in hot oil over medium-high heat about 5 minutes or until no longer pink. Remove from skillet. Add sweet pepper and onion to skillet; cook about 5 minutes or until tender. Remove from skillet; set aside.
2. Coat a 15x10x1-inch baking pan with nonstick cooking spray. Unroll pizza dough into pan; press with fingers to form a 12x8-inch rectangle. Pinch edges of dough to form crust.
3. Spread crust with picante sauce. Top with chicken and vegetables; sprinkle with cheddar cheese. Bake in a 400 degree F oven for 13 to 18 minutes or until crust is brown and cheese melts.
Makes 6 servings.
Nutrition facts per serving: Calories 305 Total Fat (g) 9 Saturated Fat (g) 3 Cholesterol (mg) 43 Sodium (mg) 527 Carbohydrate (g) 34 Fiber (g) 2 Protein (g) 21 Starch (d.e.) 2 Vegetables (d.e.) .5 Lean Meat (d.e.) 2 Fat (d.e.) .5
*Percent Daily Values are base on a 2,000 calorie diet
POTATO PANCAKES
~Shared by Patricia, Charlevoix, MI
1 pound potatoes, finely grated
2 small eggs, beaten
1 tablespoon flour
1/2 teaspoon salt
Mix all ingredients, shape into patties and fry immediately in a heavy skillet with a small amount of fat. When crisp and brown around edge, turn and brown on other side. Drain and serve immediately.
CREOLE-STYLE CHICKEN AND SAUSAGE JAMBALAYA
~Shared by Johnny, LA
Ingredients
3 cups chicken breast
1 pound smoked pure pork sausage
2 large onions
1 large bell pepper
2 cloves of garlic
a of bunch green onions
2 (8 ounce) cans of tomato sauce
1 can stewed whole tomatoes
2 cups of raw rice
salt, cayenne pepper, black pepper
2 tablespoons of butter
water
Cut chicken into bite size pieces. Season with salt, cayenne pepper and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about one inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender.
CHICKEN VEGETABLE SOUP
~Shared by Treva, NC
This hearty chicken soup recipe is ready in less than 30 minutes.
Preparation time: 15 min
Cooking time: 10 min
Yield: 6 (1 1/4-cup) servings
4 ounces (1 cup) uncooked dried elbow macaroni
3 (14-ounce) cans chicken broth
1 medium (1/2 cup) onion, chopped
1 cup cooked chopped chicken
1 (15-ounce) can pinto beans, drained, rinsed
1 (12-ounce) package frozen vegetable combination (broccoli, cauliflower and carrots)
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
Salt, if desired
Pepper, if desired
4 ounces (1 cup) LAND O LAKES® Monterey Jack Cheese, shredded
Cook macaroni according to package directions. Drain.
Meanwhile, combine broth and onion in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, until broth just comes to a boil (5 to 6 minutes). Stir in chicken, beans, vegetables, basil and thyme. Continue cooking, stirring occasionally, until vegetables are heated through (4 to 6 minutes).
Stir in cooked macaroni. Continue cooking, stirring occasionally, until macaroni is heated through (1 to 2 minutes). Season with salt and pepper, if desired.
To serve, ladle soup into individual bowls; top with cheese.
Nutrition Facts (1 serving): Calories: 300, Fat: 9g, Cholesterol: 40mg, Sodium: 1320mg, Carbohydrates: 33g, Dietary Fiber: 7g, Protein: 21g
Source: Land O Lakes
CORNBREAD SALAD
~Shared by Linda H., Rosharon, TX
Note from LCH – This is delicious even though it sounds too simple to be good!
2 pkg. Jalapeno Cornbread Mix
1 med. Purple Onion
1 lg. Green Bell Pepper
1 pt. Cherry Tomatoes
Hellmann’s Mayonnaise
Prepare and bake cornbread according to package directions and cool completely.
Dice onion and pepper into bite size pieces. Cut tomatoes into quarters.
When cornbread is cool, crumble it into a bowl and add the tomatoes, onion and pepper. Add just enough mayo to moisten.
Can be served immediately but taste is better when it has chilled in the refrigerator for several hours. Good with bacon added also.
BITE-SIZE GRAND MARNIER CHEESECAKES
~Shared by Doe, Oliver, B.C.
Serves/Makes: 12
Ingredients:
1 pound cream cheese
1 cup powdered confectioners sugar
1 orange, juiced, rind grated
6 ounces whipping cream
1/3 cup Grand Marnier
Chocolate covered cherries, optional garnish
Kiwi slices, optional garnish
Orange rind, optional garnish
Directions:
Process cream cheese, orange rind, Grand Marnier, orange juice until creamy.
Beat whipping cream in stainless steel bowl to soft peak stage. Add to cream cheese mixture in processor and process until completely mixed. Gradually add confectioners sugar through the feed tube with processor on high. Mixture should be thick but creamy.
Spoon into 1 inch mini tart shells and decorate with chocolate covered cherries, kiwi slices, or orange rind, if desired. Chill to set before serving.
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HEALTHY CAJUN JAMBALAYA
~Shared by Larry J., Spring Hill, TN
Ingredients
2 teaspoons olive oil
1 medium onion, diced
1 medium sweet green pepper, diced
1 medium sweet red pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1 16-oz package turkey kielbasa, sliced
1 14-oz can diced tomatoes, undrained
1 10-oz can diced tomatoes with green chilies, undrained
3 cups cooked brown rice
1 tsp dried thyme
1/2 tsp kosher or coarse salt
1 tsp hot pepper sauce, or to taste
1 tablespoon Worcestershire sauce, or to taste
1 pound medium shrimp, peeled and deveined
Heat oil in a large Dutch oven over medium-high heat. Add onions, peppers, celery and garlic and saute for 5 to 6 minutes or until vegetables are soft. Add sausage and saute 2 to 3 minutes or until browned. Add remaining ingredients except shrimp and cook for 5 more minutes. Add uncooked shrimp and cook for 5 minutes or until shrimp is pink and cooked through. Remove from heat and serve warm with extra hot sauce.
Number of Servings: 6
PASTA COLESLAW SALAD
~Shared by Treva, NC
Pasta and coleslaw team up to create a trendy salad with a fabulous light creamy dressing. Purchase a bag of shredded cabbage and the hard part is done.
Makes 8 Servings
8 ounces pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions (scallions)
Dressing:
1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
salt and pepper to taste
Cook pasta according to package instructions, drain and set aside.
Prepare dressing by mixing together the mayonnaise, yogurt, lemon juice, garlic, tarragon and salt and pepper to taste. Set aside.
In large mixing bowl, mix together the cooked pasta, cabbage, tomato, bell pepper and green onions. Toss with dressing and refrigerate until ready to serve.
Per Serving:
Calories 154; Protein (g) 5; Carbohydrate (g) 26; Fat (g) 3; Calories from fat (%) 18; Saturated Fat (g) 1; Dietary Fiber (g) 2; Cholesterol (mg) 3; Sodium (mg) 74.
Diabetic Exchanges:
1 & 1/2 starch, 1 vegetable, 1/2 fat.
Source: FabulousFoods.com
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MEDITERRANEAN STUFFED ZUCCHINI
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 medium zucchini (1-1/2 pounds total), ends trimmed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup finely chopped tomato
- 1/2 cup uncooked white rice
- 1/4 cup raisins
- 2 teaspoons chopped fresh mint leaves, or 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 pinch freshly ground pepper
- 1 tablespoon pine nuts
- 3/4 cup tomato sauce
DIRECTIONS
Put the zucchini in a medium saucepan. Add enough water to cover and boil about 5 minutes, or just until tender.
Preheat the oven to 350 degrees F. Prepare a baking pan with nonstick pan spray.
Split the zucchini in half lengthwise; leaving a 1/4-inch shell, scoop out the pulp. Chop the pulp from 1 zucchini; set aside. Save the rest for another use (mixed vegetables, soup, or stew).
Heat the olive oil in a nonstick saucepan. Add the onion and sauté over medium heat until tender, about 5 minutes. Add the chopped zucchini pulp and all the other ingredients except the pine nuts and tomato sauce. Cover and simmer over low heat 15 minutes, or until the rice is almost tender.
Toast the pine nuts in a small skillet over medium heat for 3 to 5 minutes until light brown and fragrant. Stir them into the rice mixture.
Stuff the mixture into the zucchini shells. Arrange the zucchini on the prepared baking pan and pour the tomato sauce over and around the shells. Cover with foil; bake 25 to 30 minutes.
Nutritional Information Per Serving (1/2 stuffed zucchini): Calories: 128, Fat: 3 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 23 g, Dietary Fiber: 2 g, Sugars: 8 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
BABY CORN IN JALAPENO VINAIGRETTE
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- One 15-ounce can or two 7-ounce jars whole baby corn cobs, rinsed and drained
- 1/4 cup chopped cilantro
- 1/4 cup red or white wine vinegar
- 2 tablespoons olive oil
- 1 small jalapeno pepper, seeded and minced
DIRECTIONS
Combine all the ingredients in a glass dish; refrigerate, covered, and marinate at least 2 hours or overnight. (The mixture may be refrigerated up to 3 days.) Drain the corn before serving chilled or at room temperature.
Nutritional Information Per Serving (about 4 pieces): Calories: 27, Fat: 2 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
ONE-POT CHICKEN AND VEGETABLES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Serving size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken
INGREDIENTS
- 1 tablespoon olive oil
- 1 cup sliced zucchini
- 1 cup sliced or shredded carrot
- 1/2 cup sliced green onions or red onion
- 1/2 cup sliced celery
- 1 (14-1/2 ounce) can diced tomatoes
- 1 pound cooked, diced chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 2 cups cooked brown rice, hot
DIRECTIONS
In a skillet over medium-high heat, heat the oil. Add the zucchini, carrots, green or red onion, and celery and saute for 5 minutes, stirring occasionally.
Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes.
Serve the chicken and vegetables over cooked rice.
Nutritional Information Per Serving: Calories: 406, Fat: 13 g, Cholesterol: 96 mg, Sodium: 409 mg, Carbohydrate: 32 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 38 g Diabetic Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat
Source: "Express Lane Diabetic Cooking"
PORK TENDERLOIN WITH BUTTERNUT SQUASH AND ONIONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound pork tenderloin (about 1 large)
- 3 cups 1-inch chunks diced peeled butternut squash or sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried rosemary or fines herbes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 medium-small yellow onions, sliced 1/4-inch thick and separated into rings
DIRECTIONS
Preheat oven to 400 degrees F.
Rinse the pork with cool water and pat dry with paper towels. Coat a 9x13 inch pan with cooking spray and lay the tenderloin in the pan.
Place the squash and olive oil in a bowl and toss to mix well. Arrange the squash around the pork. Sprinkle the pork and squash with the herbs, salt, and pepper.
Bake for 10 minutes. Stir the onions into the squash and bake for an additional 20 minutes, stirring the vegetable mixture a couple of times, until a meat thermometer inserted in the thickest part of the pork reads 155 to 160 degrees and the squash mixture is tender and nicely browned.
Remove the pan from the oven, cover loosely with aluminum foil, and let sit for 5 minutes before slicing the pork thinly at an angle and serving.
Nutritional Information Per Serving (1/4 of recipe): Calories: 234, Carbohydrate: 16 g, Cholesterol: 67 mg, Fat: 7.8 g, Saturated Fat: 1.9 g, Fiber: 4.6 g, Protein: 26 g, Sodium: 344 mg, Calcium: 237 mg
Diabetic Exchanges: 3 Lean Meat, 1 Starch, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
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LITTLE PINEAPPLE UPSIDE-DOWN CAKES
~Shared by Treva, NC
Prep Time: 10 min
Start to Finish: 40 min
Makes: 2 servings
Cute! Custard cups are the baking pans for individual cakes that start with convenient Pillsbury® frozen biscuits.
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
2 tablespoons light brown sugar
2 slices pineapple, well drained (from 8-oz can)
2 maraschino cherries, well drained
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
Whipped topping, if desired
1 . Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray.
2 . In small bowl, mix butter, corn syrup and brown sugar; divide evenly between custard cups. Place 1 pineapple slice and 1 cherry into each custard cup; top each with 1 biscuit. Place custard cups on cookie sheet.
3 . Bake 25 to 30 minutes or until deep golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm, topped with whipped topping.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
SWEET AND SOUR BRUSSELS SPROUTS
~Shared by Mary S., Nashville, TN
8 pieces of bacon; diced
3 pk (10 oz) fresh or frozen; (thawed) Brussels sprouts
1/2 onion; minced
2 tbs cider vinegar
1 tbs sugar
1/2 tsp salt
1/4 tsp dry mustard
1/2 tsp pepper
In a 5 quart Dutch oven or 4 quart saucepan over medium low heat, cook diced bacon until brown. With a slotted spoon remove the bacon pieces to drain on paper towels.
In same Dutch oven, in bacon drippings, cook Brussels sprouts with the rest of the ingredients until tender-crisp, about 10 minutes, stirring occasionally.
Stir bacon into Brussels sprouts mixture. Reheats just fine.
CANADIAN PORK CHOPS
~Shared by Mary S., Nashville, TN
2 apples peeled, cored and sliced
2 boneless (butterfly cut) pork chops
1 medium onion sliced
2 tablespoons oil
2 tablespoons cinnamon
1 teaspoon basil
1 teaspoon salt
1 cup apple juice
thinly sliced gruyere or mozzarella cheese (about 1/2 cup)
On high heat quickly brown pork chops in 2 tablespoons oil. Remove chops from pan and set aside. Fry medium onion sliced thin on medium heat. Remove fried onion from pan and set aside. Fry apple slices until they are light brown in color, sprinkle with cinnamon. You may need more oil to fry the apples and onions. Now layer into roasting pan: onions, apples, pork chops. Add basil and salt on top of your pork chops. Continue layering: onions, apples. Pour one cup of apple juice over your layers. Cover roasting pan with lid and bake at 300º F for 45 minutes. Remove roasting pan from oven and remove lid. Lay thinly sliced cheese over top and broil until the cheese is crisp and bubbly.
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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CHICKEN SPAGHETTI CASSEROLE
INGREDIENTS:
8 ounces spaghetti, broken up
3 tablespoons butter
4 ounces sliced mushrooms
1 clove garlic, finely minced
3 cups shredded mild Cheddar cheese
1 1/2 cups milk
1 cup diced cooked chicken
1 teaspoon Worcestershire sauce
PREPARATION:
Cook spaghetti in boiling salted water following package directions; drain and rinse well. In a large saucepan over medium-low heat; melt butter. Add mushrooms and cook until tender. Reduce heat to low.
Add garlic and cheese and continue cooking until cheese is melted. Blend in milk. Add chicken, Worcestershire sauce, and spaghetti. Mix to blend ingredients and turn into a baking dish. Bake at 350° for 30 to 40 minutes, or until hot and bubbly.
Serves 4.
CORN BREAD CASSEROLE WITH FRESH CORN AND GREEN ONIONS
½ cup (1 stick) unsalted butter, melted, plus additional for coating pan
1 cup fresh corn kernels (from 2 ears of corn)
1 15-ounce can cream-style corn
1 cup sour cream
1 8-ounce package corn muffin mix
6 tablespoons thinly sliced green onions
½ teaspoon freshly ground black pepper
Pinch salt
1. Preheat oven to 350F. Butter a 9-inch square baking pan; set aside.
2. In a large bowl, stir together the ½ cup melted butter, the fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper, and salt. Pour batter into the prepared pan. Bake 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before serving.
Makes 6 to 8 servings
CHEESY TORTILLA SOUP
This soup, which has cubes of cooked chicken, broth, Rotel tomatoes, Mexi-corn & enchilada sauce, is seasoned with spices & topped with tortilla strips.
Ingredients:
1 lb skinless, boneless chicken
1 can Mexican Rotel tomatoes
1 can whole kernel corn with peppers
1 small can (8 oz) enchilada sauce
2 cans chicken broth
2 Tbsp ground cumin
1/2 tsp garlic powder
1/4 cup Velveeta Cheese cubes
Juice from 1/2 fresh lime
Vegetable oil
10 corn tortillas
Shredded Mexican-Style cheese
Sour cream (Optional)
Green onion (Optional)
Cilantro (Optional)
Method
Cook chicken in a skillet or on the grill. Once cooked, cut into 1/2" cubes. Combine chicken and next 6 ingredients in a larger pot. Bring to a boil and reduced heat to medium-low; cook for 20 minutes. While the soup is cooking heat the vegetable oil in a skillet. Cut corn
tortillas into strips and fry in oil until they get kind of hard--don't let them get dark brown. Now add the
Velveeta to the soup mixture; reduce heat to low and cook only until the Velveeta
has melted. Add lime juice. Stir and Serve. Top with fried tortilla strips and shredded cheese. Also great to top with green onion, sour cream, and/or cilantro.
Notes: This recipe could also be made with ground beef. This soup makes a great leftover. Can store in refrigerator up to 3 days.
Number of servings: 8
HAMBURGER STRATA CASSEROLE
3 lbs. lean ground beef
1 large onion, chopped (1 cup)
2 (10 oz.) cans chopped tomatoes and green chili peppers
2 (15 oz.) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz.) cans pinto beans, drained
1 cup flour
1 cup cornmeal
1 Tbs. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese, optional
Cook ground beef and onion in a 6-quart pot over medium-high heat till meat is browned. Drain fat.
Stir in chopped tomatoes with peppers, tomato sauce, water and rice. Bring to boiling. Top with beans. Cover and reduce heat. Prepare cornbread topper: Combine flour, cornmeal, baking powder and salt in a medium bowl. Combine milk, cooking oil and beaten egg in a small bowl. Stir milk mixture into flour mixture just till combined. Spread over beans. Cook, covered, over medium-low heat for 25 minutes or till toothpick inserted near the center comes out clean. Sprinkle top with cheese, if desired.
Source: Country America, September 1997
SAMMY KERSHAW'S PRALINES
1 cup sugar
1 cup brown sugar
1/2 cup evaporated milk
2 Tbs. corn syrup
2 Tbs. butter
1 tsp. vanilla
1 cup pecan halves
Butter sides of a heavy, 2-quart saucepan. Combine sugars, milk, and corn syrup in a saucepan. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars, about 5 to 6 minutes. Avoid splashing mixture in the sides of the pan. Carefully clip a candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234F, soft-ball stage, about 10 to 12 minutes. (Mixture should boil at a moderate, steady rate over the entire surface.) Remove pan from heat. Add butter and vanilla but do not stir. Cool without stirring to 150F, about 20 minutes. (If necessary, slightly tilt the pan so mixture covers thermometer bulb and gives an accurate reading.)
Remove thermometer. Immediately stir in the pecans. Beat vigorously with a wooden spoon until candy is JUST beginning to thicken but is still glossy, about 2 to 3 minutes. Quickly drop about 2 tablespoons candy from a large serving spoon onto a baking sheet lined with waxed paper, to form 3-inch pralines. If candy becomes to stiff to drop, stir in a few drops of hot water. Store in a tightly covered container. Makes 12 large pralines.
Source: Country America, July 1996
POLISH POTATO CASSEROLE
2 T. butter or margarine
2 T. flour
2 c. low-fat or skim milk
Salt and pepper to taste
1/2 lb. kielbasa (Polish Sausage, sliced thin.)
4 large potatoes, peeled and sliced thin
1 large onion, sliced thin
1/2 lb. green cabbage, shredded, (about 2 cups) or more if desired
In a medium sauce pan melt butter and stir in flour. Cook, stirring, for 1 minute. Gradually add the milk, stirring to eliminate lumps. Cook over moderate heat , stirring, until it begins to thicken. It will be thin. Add salt and pepper if desired. Set aside.
Grease a 2 1/2 to 3 qt. casserole. Spread one-third of the potato slices on the bottom, followed by one half the onion slices, one-half the cabbage, and one half the
kielbasa. Add one-third of the sauce. Repeat with another third of the potato slices, the rest of the cabbage, onion and sausage, and another third of the sauce. Top with the remaining potato slices and the remaining sauce.
Cover the casserole and bake it in a 350 degree oven for 1 hour 15 min or until the potatoes are tender. If desired (and if there is enough liquid in the casserole, remove the cover for the last 15 min of baking time.
This makes a large casserole. I often skip all the layering and just mix the veggies and sausage together and pour all of the sauce over the top. It is lots easier, and doesn't make much difference in the finished product. This is a delicious one dish dinner, and even if your kids are picky they probably won't even notice the cabbage.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
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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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