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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. If you celebrated St. Patrick's day with great fervor, you may have awakened with a pounding headache. We won't mention that little green fellow perched on your shoulder...
From time to time you read about our discussion forum called QuickTopic (QT, for short). There are so many great recipes exchanged there and generally fun conversations, that I don't know why anyone wouldn't visit at least once. You do not have to sign up, sign in, or anything like that. Feel free to read what's happening, get to know the folks you see who submit recipes, jokes, etc. in issues, as well as what is happening in the lives of your a2z friends. The link is found in every issue, and here it is again:
QuickTopic. I hope you see you there soon!
The current Monthly Theme topic is Favorite Side Dish Recipes. I've received some delicious recipes already but have room for more, so please join in. Visit the
Monthly Theme section for more information as well as the link to be used in sending yours. You'll also find links for submitting regular recipes, and items for posting in the other sections of the newsletter. I've also placed links for the
Monthly Theme issues archive so you can collect recipes that have been posted over the years.
In today's issue we have an assortment of tasty morsels. Besides great recipes, we've got something to make you laugh and think. Guess who helped? These folks did:
Treva, Eastern TN
Bev, Montreal, Canada
Aafrin, Pune, India
Lisa H., Belmont, NC
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY
Robyn, Auckland, New Zealand
Beverley, Montreal, Canada
Marilyn, Canton, OH
Brenda, AL
Leasa, IA
Kat, Spain
Johnny, LA
I should still be at work when you get this, but will have scheduled it to post bright and early for you. We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Ramblings
FRIENDS ALL OVER THE PLACE
Shared by Treva, Eastern TN
I told someone just the other day
That I had friends all over the place
They wondered how I could say
I knew Someone I hadn't met face to face
We write little notes and send out sites
And a few write just to say "Hey"
Then I have a few special ones
That I talk to every single day
At times when I can't sleep at night
I will often go online
There I will find a friend or two
That will help me pass the time
I think sometimes my online friends
Know me more than my neighbors next door
And they don't care if my house is clean
Or what time I came in the night before
So no matter how far apart you are
If you're sincere in the love that you give
Online friends can be as true and as real
As your friends in the place where you live
God Bless you.
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!
I've meant to send this to my women friends to warn them that it's true that women rarely have the same dramatic symptoms that men have when experiencing a heart attack. I had a completely unexpected heart attack at about 10:30 pm with NO prior exertion, NO prior emotional trauma that one would suspect might've brought it on.
I was sitting all snugly & warm on a cold evening, with my purring cat in my lap, and actually
thinking," A-A-h, this is the life, all cozy and warm in my soft, cushy Lazy Boy with my feet propped up." A moment later, I felt that awful sensation of indigestion, when you've been in a hurry and grabbed a bite of sandwich and washed it down with a dash of water, and that hurried bite seems to feel like you've swallowed a golf ball going down the esophagus in slow motion and it is most uncomfortable. This was my initial sensation---the only trouble was that I hadn't taken a bite of anything since about 5:00 p.m. After that had seemed to subside, the next sensation was like little squeezing motions that seemed to be racing up my SPINE (hind-sight, it was probably my aorta spasming), gaining speed as they continued racing up and under my sternum (breast bone, where one presses rhythmically when
administering CPR). This fascinating process continued on into my throat and branched out into both jaws. AHA!! NOW I stopped puzzling about what was happening--we all have read and/or heard about pain in the jaws being one of the signals of an MI happening, haven't we? I thought to myself "If this is a heart attack, I shouldn't be walking into the next room where the phone is or anywhere else.......but, on the other hand, if I don't, nobody will know that I need help, and if I wait any longer I may not be able to get up in moment." I dialed 911 ... I told her I thought I was having a heart attack due to the pressure building under the sternum and radiating into my jaws. She said she was sending the Paramedics, asked if the front door was near to me, and if so, to unbolt the door and then lie down on the floor where they could see me when they came in.
Why have I written all of this to you with so much detail? Because I want all of you who are so important in my life to know what I learned first hand.
1. Be aware that something very different is happening in your body ... not usual symptoms, but inexplicable things happening. It is said that many more women than men die of their first (and last) MI because they didn't know they were having one, and commonly mistake it as indigestion, take some Maalox or other anti-heartburn" preparation, and go to bed, hoping they'll feel better in the morning when they wake up....which doesn't happen. My female friends, your symptoms might not be exactly like mine, so I advise you to call the Paramedics if ANYTHING is unpleasantly happening that you've not felt before. It is better to have a "false alarm" visitation than to risk your life guessing what it might be!
2. Note that I said "Call the Paramedics". Ladies, TIME IS OF THE ESSENCE! Do NOT try to drive yourself to the ER--you're a hazard to others on the road, and so is your panicked husband who will be speeding and looking anxiously at what's happening with you instead of the road. Do NOT call your doctor. He doesn't carry the equipment in his car that you need to be saved! The Paramedics do, principally OXYGEN that you need ASAP.
3. Don't assume it couldn't be a heart attack because you have a normal cholesterol count.
Research has discovered that a cholesterol elevated reading is rarely the cause of an MI (unless it's unbelievably
high, and/or accompanied by high blood pressure.) MI's are usually caused by long-term stress and inflammation in the body, which dumps all sorts of deadly hormones into your system to sludge things up in there.
Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know, the better chance we could survive...
While many folks focus on the main course such as meat, poultry, seafood,
etc., sometimes it is side dishes that make or break the meal. At our house,
since my daughter is not a big meat eater, she exists for the sides alone. What
we're looking for are recipes for dishes that you serve along with your
main course. This could be a huge issue since it can include potatoes, any sort
of vegetable, as well as legumes and grain sides. We are rice lovers and there
are so many great ways to dress up rice, as well as green beans, corn, and other
side-dish mainstays. Won't you join in the fun by sharing your own recipes for Favorite
Side Dish Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Favorite Side Dish Recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the
second Sunday of April. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
6th Nora in Opelika, Alabama
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Wadsworth, Ohio
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
19th Lis S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered.
A college student needed a small two-hour course to fill his schedule and the only one available was wildlife Zoology.
After one week, a test was held. The professor passed out a sheet of paper divided into four squares. In each square was a carefully drawn picture of a bird's legs. No bodies, no feet, just legs. The test asked each student to identify the birds from their legs.
The student sat and stared at the test getting angrier every minute.
Finally he stomped up to the front of the classroom and threw the test on the teacher's desk. "This is the worst test I have ever been given."
The teacher looked up and said: "Young man, you have flunked the test. What's your name?"
The student pulled up his pant to the knee showing his legs and said:
"You tell me..."
What Would You Do?
Here's the scenario.....
You're driving in a car at a constant speed. On your left side is a valley and on your right side is a fire engine traveling at the same speed as you.
In front of you is a galloping pig which is the same size as your car and you cannot overtake it.
Behind you is a helicopter flying at ground level. Both the giant pig and the helicopter are also traveling at the same speed as you.
What must you do to safely get out of this highly dangerous situation?
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Get off the merry-go-round, you're drunk!
One Liners for Life...
Shared by Lisa H., Belmont, NC
Marriage changes passion...suddenly you're in bed with a relative.
I saw a woman wearing a sweat shirt with "Guess" on it...so I said "Implants?"
I don't do drugs anymore 'cause I find I get the same effect just standing up fast.
Sign in a Chinese Pet Store: "Buy one dog, get one flea..."
I have my own little world. But it's OK...they know me here.
Money can't buy happiness, but it sure makes misery easier to live with.
I got a sweater for Christmas...I really wanted a screamer or a moaner.
If flying is so safe, why do they call the airport the terminal?
I don't approve of political jokes...I've seen too many of them get elected.
The most precious thing we have is life. Yet it has absolutely no trade-in value.
If life deals you lemons, make lemonade; if it deals you tomatoes, make Bloody
Mary's.
But if it deals you a truckload of hand grenades... now THAT'S a message!
I love being married. It's so great to find that one special person you want to annoy for the rest of your life.
Shopping tip: You can get shoes for 85 cents at the bowling alley.
I am a nobody, and nobody is perfect; therefore I am perfect.
I married my wife for her looks...but not the ones she's been giving me lately!
Everyday I beat my own previous record for number of consecutive days I've stayed alive.
If carrots are so good for the eyes, how come I see so many dead rabbits on the highway?
How come we choose from just two people to run for president and 50 for Miss America?
Isn't having a smoking section in a restaurant like having a peeing section in a swimming pool?
Why is it that most nudists are people you don't want to see naked?
Snowmen fall from Heaven unassembled.
Every time I walk into a singles bar I can hear Mom's wise words: "Don't pick that up, you don't know where it's been!"
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
CANADA
SUGAR PIE
Ingredients:
2 pie shells (each, top and bottom)
1 box light brown sugar
1 egg
1/2 cup milk
2 Tbsp flour
1 Tbsp butter
Preparation:
Preheat oven to 425
Mix brown sugar, (beaten) egg and milk. Add flour, mix well. Pour half into each pie shell. Dot with butter. Put top crust on.
Bake at 425 for 10 minutes then reduce heat to 350 for 30 minutes
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
1/2 Savoy cabbage, finely shredded, about 6 cups
1 carrot, peeled and finely shredded
2 green onions, sliced
1 teaspoon toasted cumin seed
2 tablespoons seasoned rice vinegar
1 teaspoon sugar
salt and freshly ground pepper
2 tablespoons vegetable oil
1/2-inch-thick slice side bacon, diced
Mix the cabbage, carrots, green onion and cumin seed in a large bowl. Mix the rice vinegar and sugar and season with 1 teaspoon salt and pepper. Pour over the cabbage and toss together. Let sit at least 30 minutes or up to 2 hours.
Heat the oil in a frying pan over medium heat, add the bacon and lower heat. Cook for 15 minutes over medium-low heat until the bacon has rendered its fat and is crispy.
Pour the bacon and oil from the pan - there should be about 1/4 cup -- over the marinated cabbage. Toss; check the seasoning and serve.
Serves 6.
HOUSTON'S ARTICHOKE-SPINACH DIP
~Submitted by Jean, Syracuse, NY
1 (6.25 oz) jar marinated artichokes (drained)
1 (10 oz.) package frozen chopped spinach (thawed and drained very well)
1/2 teaspoon minced garlic
1/3 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/3 cup cream or half and half
1/2 cup sour cream
In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 - 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.
In a mixing bowl add drained spinach, cream, sour cream, mozzarella. Stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency.
Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 - 25 minutes at 350F degrees. Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa.
CREME CARAMELS
~Submitted by Robyn, Auckland, New Zealand
Makes 4
1 cup caster sugar
1/4 cup water
4 eggs
1 teaspoon vanilla extract
2 cups milk
extra 1/3 cup caster sugar
blueberries to serve
fresh mint leaves to decorate
Combine sugar and water in a pan; stir over low heat, without boiling, until sugar is dissolved. Bring to boil; boil, without stirring, for about 7 minutes, or until mixture turns golden brown. Pour into four ovenproof dishes (3/4
- cup capacity). Working quickly, swirl caramel over dish bases.
Whisk eggs and vanilla in a medium bowl until combined. Place milk and extra sugar in a medium pan; stir over heat until almost boiling. Gradually whisk into egg mixture until combined. Pour into the prepared dishes. Place dishes in a baking dish. Pour in enough boiling water to come halfway up side of ovenproof dish.
Cook in a moderately slow oven, 160C, for about 40 minutes, or until set. Remove from oven; cool at room temperature for 30 minutes. Cover; refrigerate overnight.
Stand Creme Caramels at room temperature for 15 minutes, before turning onto plates. Serve with blueberries; decorate with mint leaves.
CREAM CHEESE SQUARES
~Submitted by Treva, Eastern TN
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup margarine, melted
1/4 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 deg. Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden. Allow to cool a little before cutting into squares.
APPLE TARTE TATIN
~Submitted by Beverley, Montreal, Canada
Source: Curtis Stone ("Take Home Chef" on TLC).. made this as it looked so incredibly delicious on the show; and it did not disappoint. I made the extra caramel sauce, as instructed, but didn't use it all as it's so very good even without it. The directions may look complicated but, trust me, this is much simpler than making apple pies.. and I got to use my very first vanilla bean! :~)) Also, after removing the cores from the apples, I mounded the hollows with toasted walnut pieces & sliced almonds; really added a nice touch to it. Being alone, I halved the recipe and used only one baking dish.
Serves 4
For the tarts:
7 ounces (not quite a 1/2 lb) unsalted butter, room temperature
1 cup sugar
2 vanilla beans, split lengthwise
4 Granny Smith apples, peeled, cored, and cut into halves
2 cinnamon sticks, broken in half (I didn't have sticks so mixed in about a 1/2 tsp. of ground cinnamon)
Two 7-inch-diameter discs of puff pastry, rolled to 1/4 inch thickness
For the caramel sauce:
1 cup sugar
1 cup whipping cream (I used half & half, or 10% coffee cream.. worked just fine)
To make the tarts:
Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans (I used Corning Ware casserole dish). Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans.
Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork.
Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to
375F/180C. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld.
To make the caramel sauce:
Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly.
To serve tarte tatin:
Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve.
Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray.
In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
Remove from heat and stir in chocolate chips and marshmallows until blended.
Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly.
Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
Yield - 24 pieces
SWEET POTATO PIE
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends, Brenda from Alabama here. We serve these at holiday time.
1 deep dish unbaked pie shell
1 1/2 cups cooked mashed sweet potatoes
1/2 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups hot milk
2 well beaten eggs
Mix all ingredients and beat well. Pour into pie shell. Bake 20 minutes at 350F. Sprinkle topping ingredients on top and continue baking until set 25 minutes or when pie doesn't wiggle in middle.
Topping:
3/4 cup chopped pecans
1/2 stick butter
1/2 cup brown sugar
Mix until crumbly... put on top of filling.
CHOCOLATE-BANANA CAKE ROLL
~Submitted by Treva, Eastern TN
"A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year."
5 tablespoons unsweetened cocoa powder
1/2 cup all-purpose flour
1 tablespoon baking powder
5 egg yolks
3/4 cup white sugar, divided
5 egg whites
1 teaspoon vanilla extract
1 cup sweetened whipped cream
2 bananas, peeled
2 tablespoons confectioners sugar for dusting
2 cups prepared chocolate frosting
Preheat the oven to 325 degrees F (165 degrees C).
Line a 10 x 15 inch jellyroll pan with parchment paper. Sift together the cocoa, flour and baking powder; set aside. In a medium bowl, whip the egg yolks and half of the sugar with an electric mixer until thick and pale. Set aside. In a separate larger bowl, combine the egg whites and vanilla. Whip with clean beaters until foamy. Gradually sprinkle in the remaining sugar while continuing to whip until stiff but not blocky. Fold the yolks into the whites by hand, then fold in the dry ingredients. Spread evenly in the prepared pan. Bake for 15 minutes in the preheated oven, until the cake springs back when lightly pressed. Try not to let it bake too long or it will be difficult to roll. When the cake is done, run a knife around the edge to loosen and turn out onto a sheet of parchment paper or aluminum foil. Sprinkle confectioners sugar on both sides and allow to cool. Spread whipped cream on one side and place the bananas along the length. Roll the cake up around the bananas. Place on a serving platter with the seam side down. Frost with chocolate frosting.
6 servings
TARRAGON VINEGAR
~Submitted by Leasa, IA
Makes 1 quart
1 pint cider vinegar
1 pint white vinegar
3 T dried tarragon
Place dried tarragon in a clean glass jar. Bring vinegars to a light boil and pour into jar over the tarragon. Do not cap! Let cool.
If the jar has a metal lid, place plastic wrap over jar before putting on lid so the vinegar does not come into contact with any metal. Place in a dry, dark area.
After 2 weeks, strain the tarragon vinegar through cheesecloth and pour into new clean glass jar. Add a stem or two of fresh tarragon to the vinegar for a garnish.
ALFREDO SCALLOPS IN CHEESE BASIL BUTTERMILK SCONES
As this stands as a from-scratch menu it is not necessarily something you want to do, but improvise. In the States scones are more or less biscuits, use a pre packaged roll. Use a
prepared Alfredo sauce. When looked at it like this the management of this dish is far easier.
Method
Combine flour, half the cheese, baking powder, baking soda, basil and pepper in medium bowl. Add buttermilk and oil. Mix only until dry ingredients are moistened. Divide dough into 2 balls. Knead gently 3 times on floured surface. Pat dough into 2 circles 7 inches in diameter. Place the scones on a greased piece of metal foil and place inside an ovenproof soup bowl, sprinkle with the remaining cheese. Bake in preheated 4500 oven, 10-12 minutes until golden brown. Take out of the oven cool and then remove the foil.
Scallops Ingredients:
3/4 pound bay scallops
2 tablespoons Butter
2 medium red, green or yellow bell pepper, mixed
1 large onion, chopped
1 teaspoon finely chopped fresh garlic
1 cup Alfredo sauce
Drain scallops and pat dry with paper towels. Set aside. Saute 2 tablespoons butter in 10-inch skillet until sizzling; add pepper, onions and garlic. Cook over medium-high heat, stirring occasionally, until peppers are crisp tender about three minutes. Add scallops and continue cooking, stirring occasionally, until scallops turn white about 3 to 4 minutes. Add Alfredo sauce; continue cooking, stirring occasionally, until mixture is heated through
To make the Alfredo sauce:
Heat margarine in skillet, over medium heat. Saute onion until tender. Stir in whipping cream, heat to boiling. Stir in remaining ingredients. Reduce heat to low. Cover and simmer for 30 minutes, Stirring often. Makes about 3 1/2 cups.
Variation if you have no basil use fresh sage and oregano instead for the scones.
4 tablespoons vegetable oil, divided
3 pounds broiler-fryer chicken parts
1/2 pound boneless pork, cut into thin strips
1/2 pound Andouille or smoked sausage, cut into 1/2-inch slices
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
4 cups canned whole peeled tomatoes, coarsely chopped and undrained
1 cup chicken broth
3/4 cup tomato paste
1 teaspoon Tabasco
1 bay leaf
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
1 1/2 cups uncooked rice
In 5-quart Dutch oven or saucepot, heat 2 tablespoons oil over medium-high heat.
Add chicken and brown on all sides, about 10 minutes. Remove.
Heat remaining 2 tablespoons oil in saucepot. Add pork, sausage, celery, onion, green pepper and garlic; stirring frequently, cook 8 to 10 minutes or until tender. Stir in tomatoes, broth, tomato paste, Tabasco pepper sauce, bay leaf, salt, oregano, thyme and allspice.
Return chicken to saucepot. Cover; reduce heat and simmer 10 minutes. Stir in rice. Cover. Stirring frequently, simmer 40 minutes or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of saucepot.
STUFFED FRY BREAD
~Submitted by Treva, Eastern TN
Fry bread is a staple of Indian Pow Wows.
Fry Bread:
3 cups unbleached flour
1 Tbsp. Baking powder
1 tsp. Salt
1 & 1/2 cups "warm" water
Mix the flour, salt, and baking powder together in a bowl. Sift or stir this together. Add the "warm" water to this mixture and stir until all the dry ingredients are mixed well.
Put oil on your hands; remove dough from bowl and knead until the dough is smooth.
When the dough is smooth & soft, rub oil over the top of your dough. Place back into the bowl, cover with a dry cloth & let rest for "30" minutes.
Begin heating your lard, oil, or grease so it is very hot.
Pull the dough at its edges until you have small circles.
Drop circles into the hot grease until golden brown, then turn over until golden brown on the other side as well.
Add enough grease/oil so the dough can deep fry.
Dip cooked fry bread into sugar, or spread butter, jam or jelly on top and eat if you are not making stuffed fry bread... if so, read below.
For Stuffed Fry Bread:
Ground beef 2-3 pounds
Taco seasonings 2 packs
Salsa 1 medium jar
Grated cheese
Onion large
Canned chopped tomatoes 2 cans
Cook your meat drain it good, put in onion chopped, salsa, taco seasonings, and canned chopped tomatoes.
Let this cook for 5-7 minutes till most of the sauce is gone let it cool down for 15 minutes.
Make your fry bread (It has to be like biscuits)
Roll out each fry bread into circle about 4"-6".
Put spoonful of (depends on size of fry) bread meat mixture with cheese into each fry bread take water to seal the bread edge. Make sure it is together good or else it will open up (then you have a mess).
Then deep fry as you would your fry bread.
Source: The Red Apple Recipe Group
CROCK POT BAVARIAN POT ROAST
~Submitted by Jean, Syracuse, NY
3 to 4 lbs pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples cored and quartered
1 small onion sliced
1/2 cup apple juice or water
3 tablespoons flour (up to 4 tbs.)
3 tablespoons water (up to 4 tbs.)
Serves 6 to 8
Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves in roast. Place apples and onions in Crock Pot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove roast and apples to warm platter. Turn Crock Pot to High setting. Make a smooth paste of the flour and water; stir into Crock Pot. Cover and cook until
thickened.
KEY LIME CAKE
~Submitted by Brenda, AL
Hi Maggie and 'Z' friends. Brenda from Alabama here. A friend submitted this to my church cookbook and she said I could share it. Makes 3 layers.
1 3/4 cup oil
3/4 cup orange juice
5 eggs
3 oz pkg lime Jell-O
1 pkg lemon flavor cake mix
1/4 cup lime juice
5-6 Tablespoons powdered sugar
Cake:
Combine oil, orange juice, eggs, Jell-O, and cake mix. Beat until smooth. Pour into 3 floured and greased cake pans. Bake at
325F for 20 to 30 minutes or until toothpick comes out clean. DO NOT OVER BAKE.
Cool on wire racks.
Glaze:
Mix lime juice and powdered sugar to make a glaze. Take a fork and prick holes in cake and drizzle over each layer.
1 garlic clove, chopped
1 large onion, chopped
Dash ground ginger
1/2 teaspoon ground coriander
Fresh ground pepper to taste
1 tablespoon lemon juice
1/4 cup vinegar
1 tablespoon olive oil
2 tablespoons water
1/4 teaspoon raw sugar
1/8 teaspoon cinnamon
1/2 tablespoon low-sodium beef bouillon
6 to 8 pieces chicken (breast halves, whole legs), skinned
1 tablespoon chopped fresh parsley
1. In your blender or food processor, combine all the ingredients except the chicken and parsley and blend to a smooth paste.
2. Place the chicken in a shallow baking dish and pierce all over with a fork.
3. Spread with the paste and refrigerate overnight.
4. Preheat your oven to broil.
5. When it's ready, place the baking dish with the chicken on broiler rack and broil for 15 minutes on each side or until chicken is brown, basting occasionally with pan juices.
6. When brown, remove chicken from oven, garnish with parsley, and serve.
Based on individual serving: Calories: 168; Total Fat: 2 g; Carbohydrates: 37 g; Protein: 3 g
ASPARAGUS, HAM, AND FONTINA BREAD PUDDINGS
~Submitted by Jean, Syracuse, NY
These savory bread puddings are baked and served in individual custard cups.
1 pound asparagus
1 teaspoon olive oil
1 cup chopped onion
Cooking spray
5 (1.4-ounce) slices firm white sandwich bread (such as Pepperidge Farm Farmhouse), cut into 1/2-inch cubes
1/2 cup chopped reduced-fat ham
3/4 cup (3 ounces) shredded fontina cheese
1 2/3 cups fat-free milk
3/4 cup egg substitute
2 teaspoons Dijon mustard
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375F.
Cut a 3-inch tip from each asparagus spear, reserving the stalks for another use. Cut asparagus tips into 1/2-inch pieces.
Heat oil in a nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender, stirring frequently. Add asparagus; cover and cook 4 minutes, stirring once. Remove from heat, and set aside.
Coat 6 (10-ounce) custard cups or ramekins with cooking spray; place in a large baking pan. Place bread cubes evenly into custard cups. Top evenly with asparagus mixture, ham, and cheese. Combine milk and remaining ingredients, stirring with a whisk. Pour evenly into custard cups; let stand 20 minutes. Add hot water to pan to a depth of 1 inch. Cover and bake at 375F for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.
Yield: 6 servings
CALORIES 237 (30% from fat); FAT 7.9g (satfat 3.3g, monofat 2.4g, polyfat 0.9g); PROTEIN 16.4g; CARBOHYDRATE 26.2g; FIBER 3.9g; CHOLESTEROL 23mg; IRON 2mg; SODIUM 624mg; CALCIUM 223mg;
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Diabetic Choices
CROCKPOT GERMAN PORK SANDWICHES
~Submitted by Treva, Eastern TN
1 can (14-1/2 oz.) sauerkraut with caraway seed, rinsed and drained
1 (2-1/2 lb.) boneless pork shoulder or sirloin roast
Salt and ground black pepper
1/2 cup creamy Dijon mustard
1 cup beer or nonalcoholic beer
8 slices rye bread, toasted
1 cup (4 oz.) Swiss cheese, shredded
Place sauerkraut in a 3-1/2 or 4 quart crock pot/slow cooker.
Trim fat from meat. Sprinkle meat lightly with salt and pepper. Spread 2 tablespoons of the mustard blend over meat. Place meat on top of sauerkraut. Add beer.
Cover and cook on LOW heat setting for 8 to 10 hours or until meat is tender. Or, cover and cook on HIGH heat setting for 4 to 5 hours.
Transfer meat to a cutting board. Cool slightly. Using two forks, shred meat apart; discard fat. Drain sauerkraut; set aside. Discard cooking liquid.
Spread remaining mustard blend on one side of each bread slice. Top with sauerkraut and meat. Sprinkle with cheese.
Place sandwiches on unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted.
Ran across these recipes in a brochure I picked up at the doctor's office last Monday. It was published by
canolainfo.org.
2 cups all-purpose flour
1 cup Splenda
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup canola oil
1 egg
1 teaspoon vanilla
1 cup skim milk
Fruit:
2 cups rhubarb, chopped
1 cup strawberries, washed and sliced
1/2 cup Splenda
Preheat oven to 350 degrees F.
To make cake, combine flour, Splenda, baking powder, salt, canola oil, egg, vanilla and milk and blend until well mixed. In an oiled 9 x 13-inch cake pan, arrange rhubarb and strawberries. Sprinkle with second amount of Splenda. Cover fruit with cake mixture. Bake for 35 minutes or until the cake begins to brown.
Yield: 20 servings.
Variation: Substitute other fruit combinations or pie filling.
Per serving:
Calories: 110;
Fat: 3.5 g
Sat: 0 g
Cholesterol: 10 mg
Prot. 2 g
Carbs. 10 g
Fiber >1 g
Sodium 150 mg
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
SAUTEED TILAPIA FILET WITH HERBED SHRIMP AND PERNOD
~Submitted by Johnny, LA
From The Steakhouse at Casino Rouge
Ingredients:
5-7 oz. Tilapia Filet
3 21-25 Count, Peeled and Deveined Tail on Shrimp
2 Tbsp. Pernod, an Anise-flavored Spirit
1 tsp. Minced Garlic
1 Tbsp. Whole Softened Unsalted Butter
1Tbsp. Fresh Chiffonade of Basil
1Tbsp. Fresh Chopped Parsley
1 oz. Canola Oil
Flour to Dredge Tilapia Filet
Juice of 1 Fresh Lemon
Salt & Pepper to taste
Method:
1. Preheat saute pan with the canola oil until pan begins to lightly smoke.
2. Dredge filet in flour and shake off excess and place into saute pan.
3. Turn the heat down to medium high and cook fish filet 3 minutes on each side or until golden brown.
4. Remove the filet and add the shrimp and saute until pink and golden brown.
5. Add the Pernod to deglaze the pan and add the rest of the ingredients and reduce until sauce is smooth.
6. Arrange the shrimp on the filet and pour sauce from pan over the top and serve.
7. Garnish with a fresh basil sprig and a lemon wedge.
Yield 1 portion
STUFFED BELL PEPPERS FOR TWO
Crockpot
~Submitted by Jean, Syracuse, NY
2 medium green bell peppers
3/4 cup cooked rice
3/4 cup shredded cheddar or American cheese
2 tablespoons minced onion
1 tablespoon chopped pimiento
1/4 teaspoon salt
1/3 cup water
Cut off tops of peppers and remove membrane.
Combine remaining ingredients, except water. Tightly pack each pepper with stuffing. Place peppers in crockpot. Pour water in the bottom of the crockette.
Cover and cook for 7-10 hours.
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Publisher's Choice
EASY LEMON SQUARES
Crust:
1/4 cup granulated sugar
3 tablespoons butter or stick margarine, softened
1 cup all-purpose flour
Topping:
3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar
Preheat oven to 350F.
To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350? for 15 minutes; cool on a wire rack.
To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350F for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.
Yield: 16 servings
CAL 118 (24% from fat); FAT 3.2g (sat 1.7g,mono 1g,poly 0.3g); PRO 2.2g; CHO 47mg; CAL 16mg; SOD 68mg; FIB 0.3g; IRON 0.6mg; CARB 20.5g
Ingredients:
1 pound lean ground beef
1 large onion, chopped
1/2 cup uncooked instant rice
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10.75 ounce) can condensed tomato soup
1/4 cup water
4 cups shredded cabbage
Directions:
Heat oven to 400 degrees. Brown ground beef in a large nonstick skillet and drain. Stir in rice, salt, pepper, soup and water. Place cabbage in a 2-quart casserole, spoon beef mixture over cabbage and bake about 45 minutes.
Makes 6 Servings
Serving Size: 8-12 ounces
Nutrients per serving: Calories: 230, Total fat: 11g, Saturated fat: 4gm, Cholesterol: 47mg, Sodium: 510mg, Carbohydrate: 18g, Protein: 16g, Dietary fiber: 16g
ROASTED RED PEPPER AND STUFFED CHICKEN BREASTS
I found this on FoodFit and it was wonderful. Roasted red peppers from the jar are such an easy
and delicious addition to the balsamic vinegar and shallot flavors. I decided to make soup I found there using the rest of the shallots... waste not, want not! The recipe for the soup follows this one.
Serves: 4
4 large slices of roasted red bell pepper, from a jar
1 shallot, diced
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock
1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1 slice of red pepper and 1 teaspoon of diced shallot in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
2. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
4. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
5. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.
Serving Size: 1 chicken breast
Number of Servings: 4
Per Serving
Calories 241 Carbohydrate 5 g
Fat 8 g Fiber 0 g
Protein 34 g Saturated Fat 2 g
Sodium 246 mg
FOUR WAY ONION SOUP
This is another one I found on FoodFit a while back. It is tried & true. We top ours with
prepared garlic cheese toast from Wal-Mart.
Serves: 4
Ingredients
1 tablespoon olive oil
4 large Vidalia onions, or other sweet onions, sliced into 1/4" rounds
1 bunch scallions, white parts only, sliced into rounds
4 large shallots, chopped
2 cups chicken broth or beef broth
salt to taste
freshly ground black pepper
4 slices French bread, toasted
2 tablespoons freshly grated Parmesan cheese
1/2 cup chopped chives (we used dry)
Cooking Instructions
1. In a large skillet, heat the olive oil over medium heat and add the onions, scallions and shallots. Cook slowly for a long time stirring occasionally until the onions are golden brown, about 1 hour. If the onions get too dry, add water to keep them from burning.
2. Add the broth and lower the heat to simmer for another 15 minutes.
3. Taste and adjust the salt and pepper.
4. Ladle the soup into 4 deep soup bowls and top with 1 slice of toast and a sprinkle of cheese. Garnish with fresh chives.
Serving Size: about 1 cup
Number of Servings: 4
Per Serving
Calories 183 Carbohydrate 27 g
Fat 6 g Fiber 3 g
Protein 7 g Saturated Fat 2 g
Sodium 852 mg
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