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A to Z Recipes
March 23, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. It is Easter Sunday and a joyous celebration for Christians everywhere. Sometimes I have to remind myself, just after attending a funeral, that Easter Sunday is the finest example of the celebration of life through death. I have managed to survive the feelings of loss by recalling the wonderful life that actually was lived. Many of us were raised as Christians and learned through the various ways our teachers represented the resurrection of Christ. Even as adults, those basic, almost elementary, lessons still ring true today as Easter rolls around.
It is hard to believe that the month of March is almost gone... and Spring is here. When a month draws to a close, I always do a check of the
Monthly Theme recipes to make sure we're doing well and that a good-sized issue is possible. You guys have done really well and I want to thank you. The
Monthly Theme topic: Egg-ceptional Recipes has been quite popular but there is still room for your recipes in which eggs are a key ingredient. I have also had a few new folks send in recipes for regular issues, which is wonderful. There are a couple of my regular submitters who have taken the time to send in enough recipes so I will have one or two from them to post in each issue. Having a supply of recipes makes my job much easier as I can work up issues ahead, especially with a work schedule like the one ahead for me now. For a while, I'll have only one day a week to work on issues and having no recipes, well... makes it very difficult. I would like to thank each and every one of you who have been here to help!
A big T H A N K Y O U goes out to Anita in WA State and
Larry in Toronto, Canada for their recent donations to A to Z
Recipes. Gifts like theirs keep this publication going and are greatly appreciated.
As you may know, I am very proud of the a2z readers who own businesses (many are featured near the bottom of each issue). I am also pleased that so many of you, in turn, do business with them. We are a family here, and families take care of one another. Another source of pride for me is that so many of you have gone on to meet one another, face to face, which has been rewarding for every person involved, without exception. In today's
Ramblings section, Pam from Ohio wrote an article about her attending a dinner hosted by
Lucy, who also resides in Ohio, and owns OhioHoney.com. What a wonderful piece Pam wrote about a truly special person, Lucy. My thanks to both of them for being here with me.
We did a lot of Easter recipes in the last issue but have a few more here that came in after it was posted. We also have a few recipes that are just plain 'ol keepers, along with other items to make you think and laugh. I know you'll enjoy today's issue and will want to join me in thanking the following for their help:
Treva, NC
Pam, OH
Lucy, OH
Larry J., Spring Hill, TN
Mary H., Montreal, Canada
Johnny, LA
Jim, WA State
Mary S., Nashville, TN
Dorie, IL
Monica M., Navarre, FL
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Luanne, FL
Rosie, WI
Beverley, Manitoba, Canada
Pat, Minden, NV
Chris M., NM
Jean, Syracuse, NY
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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Shared by Treva, NC
"I like not only to be loved, but to be told that I am loved; the realm of silence is large enough beyond the grave."
~George Eliot
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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A TASTE OF OHIO HONEY
by Pamela Edwards Hopkins, Swanton, OH
On Wednesday, 13 February, 2008, I had the pleasure of meeting, finally, Lucy Wellhausen, of the Ohio Honey Company. Lucy, and her hubby, Charlie, own and operate Ohio Honey and always have an advertisement in the A2Z Recipes Newsletter.
Ohio Honey is located in Kirtland, Ohio, across the state from me in Swanton, Ohio. I’m signed up for the Ohio Honey News and was pleasantly surprised to find that Lucy would be in Avon Lake, Ohio, where my daughter and her family reside. Lucy would be making a presentation about honey at an elegant dinner at Swingos’ Grand Tavern. I decided I couldn’t miss Lucy when she would be so close to my grand
kiddies (less than a mile!!!) I reserved a place for me for the evening and spent the day with the grand kiddies.
I had emailed Lucy that I would be attending and went early just to be able to spend a little quality time with her before the dinner began.
Lucy is an absolute darling, bright blue eyes, blonde, pert and congenial. She welcomed me with open arms and a great bear hug. We chatted while she set up her wares.
Eventually, everyone else arrived and we settled at the tables (set in a horseshoe so no one would have anyone’s back). The tables were covered with white linen tablecloths and had matching napkins. There were 3 different wine goblets set at each place. Everything was very elegant.
Lucy talked to us about honey while we were served our first course of Diver Scallop and Spicy Berkshire Pork Tempura, Black Sesame, Fresh Huckleberries, and Ohio alfalfa Honey & Soy Glaze. It was accompanied with a NV Poema Cava wine from Penedes, Spain.
Lucy continued her ‘seminar’ about honey as we ate through all IV courses (she took time out to eat with us).
Course two was Braised Short Ribs, Fresh Horseradish, Baby Greens, and Ohio Buckwheat Honey & Pomegranate Drizzle. This was accompanied with a 2004 Sausal Zinfandel from Alexander Valley, California.
Course three was Strip loin of local Rabbit & Wild Mushroom Stew, Hearty Vegetables, Crostini, Emulsion of Ohio Early Spring Honey & Roasted Garlic, with a 2005 Grand Tavern Pinot Noir from Umpqua Valley, Oregon.
And the last course was Dolce Gorgonzola, Ohio Holly Blossom Honey, and Toasted Macadamia Nuts. We were served a Dalwhinne 15 year old Scotch & Ohio Aster Blossom Infused Tea with Ohio Honey dripping down the inside and outside of the glass.
Wow. Everything was tasty and enhanced by the Ohio Honeys from Lucy. We had a honey tasting after dinner. I think my favorite is the Buckwheat, which is the color of root beer.
I was absolutely thrilled to be able to attend this function. I left happy and full. I recommend Ohio Honey,
www.ohiohoney.com. Try their Honey Bunch Crunch Bar. It’s a wonderful snack.
Lucy Wellhausen
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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Easter Bunny Box
Shared by Larry J., Spring Hill, TN
A neat little bunny box for jelly beans for the kids, grandkids or yeah even you, hahaha! Card stock paper works best but regular paper will work okay, too.
http://www.tammyyee.com/c-boxbunprint.html
Springtime, Everyone!!!
Shared by Mary H., Montreal, Canada
Click on the link below. You will get a black page. Click your mouse anywhere (& everywhere) on the page & see what happens! Better yet, click & drag your mouse over the black page... Enjoy!!
http://www.procreo.jp/labo/flower_garden.swf
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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Egg-ceptional Recipes
Here's the scoop on the current theme:
Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, too. We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start sharing recipes!
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Egg-ceptional Recipes. We will collect them the remainder of this month and post them on the first 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.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Egg-ceptional Recipes.
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 Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
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
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
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
25th Marianne S. in Yellville, Arkansas
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 for posting.
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All I Need to Know About Life I Learned from the Easter Bunny
Shared by Johnny, LA
Don't put all of your eggs in one basket
Walk softly and carry a big carrot
Everyone needs a friend who is all ears
There's no such thing as too much candy
All work and no play can make you a basket case
A cute little tail attracts a lot of attention
Everyone is entitled to a bad hare day
Let happy thoughts multiply like rabbits
Some body parts should be floppy
Keep your paws off other people's jellybeans
Good things come in small sugarcoated packages
The grass is always greener in someone else's basket
An Easter bonnet can tame even the wildest hare
To show your true colors you have to come out of your shell
The best things in life are still sweet and gooey
Two Texans
Shared by Jim, WA State
Two Texans are out hunting, and as they are walking along they come upon a huge hole in the ground. They approach it and are amazed by the size of it.
The first Texan says " Wow, that's some hole, I can't even see the bottom, I wonder how deep it is?"
The second Texan says" I don't know, let's throw something down and listen and see how long it takes to hit bottom."
The first Texan says " There's this old transmission here, give me a hand and we'll l throw it in and see".
So they pick it up and carry it over, and count one, and two and three, and throw it in the hole. They are standing there listening and looking over the edge and they hear a rustling in the brush behind them. As they turn around they see a goat come crashing through the brush, run up to the hole with no hesitation, and jump in headfirst.
While they are standing there looking at each other, looking in the hole, and trying to figure out what that was all about, an old farmer walks up. "Say there", says the farmer, "you fellers didn't happen to see my goat around here anywhere, did you?"
The first Texan says " Funny you should ask, but we were just standing here a minute ago and a goat came running out of the bushes doin' about a hunert miles an hour and jumped headfirst into this hole here!"
And the old farmer said "Why that's impossible, I had him chained to an old transmission!"
Two Robins
Shared by Mary S., Nashville, TN
Two robins were sitting in a tree. "I'm really hungry", said the first one."
"Me, too", said the second. "Let's fly down and find some lunch."
They flew to the ground and found a nice plot of plowed ground full of worms. They ate and ate and ate 'til they could eat no more.
"I'm so full I don't think I can fly back up to the tree," said the first one.
"Me neither, let's just lay here and bask in the warm sun", said the second.
"OK" said the first. They plopped down, basking in the sun. No sooner than they had fallen asleep, a big fat tomcat snuck up and gobbled them up. As he sat washing his face after his meal, he thought, "I love baskin' robins."
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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TEXAS
SIMPLE RANCH DRESSING
This recipe is so easy and makes the best Ranch Dressing ever. Tastes great on salads as well as a dip or condiment for other foods. Make a double (or triple) batch and keep on hand in fridge. This recipe is the result of trial and error with many recipes to come up with my own favorite taste.
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/2 teaspoon canola oil
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
In a large bowl, whisk together the mayonnaise, buttermilk, sour cream, canola oil, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
HEAVENLY HASH
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
8 oz. Cool Whip
8 oz. pkg. cream cheese
large can fruit cocktail
small can pineapple tidbits
1 C. miniature marshmallows
1/2 C. coconut
1/2 C. nuts (chopped)
Drain fruit. Beat cream cheese. Mix with Cool Whip until smooth. Stir fruit, coconut & nuts in carefully. Refrigerate.
CHILI
~Submitted by Pammie, Swanton, OH
Bill actually did develop this one by trial and error (lots of 'em) over the years. He tried many suggestions from many people and finally decided to go his own way and to hell with the rest of 'em. Here it is. If you like it, enjoy. If not, go make up your own recipe.
Start with the biggest pot you've got. I use a 20 quart stock pot and usually end up with 15 or 16 quarts of the stuff. It feeds a crowd, or keeps quite well; whichever you need.
5 to 6 lbs of good lean ground beef (or chuck, or burger, or whatever you bought)
1 huge onion or two medium ones
3 to 4 green bell peppers (depends on the size)
2 to 3 red bell peppers
2 to 3 yellow bell peppers
3 to 4 hot banana peppers (you could use jalapeno or habanera - we prefer banana)
2 large cans tomato juice
4 to 5 large cans whole tomatoes
4 small or 2 large cans light kidney beans
4 small or 2 large cans dark kidney beans chili powder to taste parsley flakes to taste salt to taste coarse ground black pepper to taste
1 cup firmly packed and rounded over the top brown sugar
Pour the tomato juice into the pot, then take the canned tomatoes and smasherize them in either a blender, or food processor, or just by raw hand power. ( I like to leave them slightly chunky - NOT pureed! ) Add the smashed tomatoes to the tomato juice in the pot. Place over low fire and begin warming it up. Add the chili powder, salt, black pepper, and parsley flakes to the juice and stir thoroughly. While this is heating slowly, take a large skillet and brown the meat. Chop the meat finely while it is cooking and drain the grease off using a colander when it is cooked. While the meat is cooking, clean and dice the onion and all peppers. Be careful not to rub your eyes with your fingers after handling the hot peppers! After the meat is cooked and drained, add it to the tomato juice and then add all the chopped onion and peppers. Stir thoroughly. Bring to a simmer and cook until the onions are translucent. Stir frequently while simmering to avoid sticking and burning! While this mess is cooking, drain and rinse the kidney beans with cold water. You can use the same colander in which you drained the meat. When the onions are translucent, add the beans all at one and the rounded cup of brown sugar. Stir just until everything is well blended, then shut the fire off (it should never have been above low) and let stand ten minutes while you set out the grated Colby cheese and crackers. Serve and enjoy.
Refrigerate or freeze leftovers.
SPAGHETTI SALAD
~Submitted by Monica M., Navarre, FL
2 lbs. thin spaghetti noodles, cooked and drained
2 bottles Italian dressing
2 tomatoes, cut into bite size pieces
1 cucumber, cut into bite size pieces
2 bunches green onions, chopped
1 can black olives, sliced
Parmesan cheese, to taste
Salt and pepper, to taste
Cook spaghetti, set aside. In large bowl, empty 1 1/2 bottles of the Italian dressing, cut up tomatoes, cucumber, green onions and black olives. Mix well.
Add spaghetti noodles, rest of the Italian dressing, mix well.
Add parmesan cheese, salt and pepper to taste.
Refrigerate.
APRICOT COCONUT BALLS
~Submitted by Treva, NC
Apricots are a delicious addition to any dessert tray, especially among fruitcake devotees. This recipe combines a tangy flavor with a sweet crunch.
Servings : Makes 20 balls
1 cup orange juice
1 & 1/2 cups dried apricots, chopped
2 teaspoons grated lemon zest, minced
2 teaspoons lemon juice
1 & 1/2 cups sweetened flaked coconut
1 cup chopped pecans
granulated sugar, as needed
powdered sugar, as needed
Place apricots and orange juice in a small saucepan. Bring to a boil. Take off heat and cover and steep for 10 minutes. Drain and reserve apricots. Place in food processor with coconut and nuts. Pulse until finely chopped. Add zest and lemon juice. Shape mixture into balls about 3/4" in diameter. Roll lightly in granulated sugar. If too moist, a little powdered sugar may be worked in. If mixture seems dry, add a little orange juice.
Nutrition Facts
Serving Size: 1 ball (33g) Calories 100 Calories >From Fat 60 Total Fat 6g Saturated Fat 2g Trans Fat 0g Cholesterol 0mg Sodium 30mg Total Carbohydrates 12g Dietary Fiber < 1g Sugars 4g Protein 1g
Source: Clean Home Journal
FRENCH BREAD
~Submitted by Patricia, Charlevoix, MI
1 1/2 cups hot water
1 tbs sugar
1 tsp salt
1 tbs oil
1 pkg yeast
3 1/2 cup flour
Measure 1 cup flour into small pan. Add sugar, salt, oil and yeast. Let sit while measuring flour into large bowl. Make well in center of flour and pour yeast mixture into it. Rinse yeast container with remaining 1/2 cup of hot water and add to well. Stir slowly at first, gradually working in all the flour. Pat top with oil, cover with Saran wrap.
Let dough sit for 10 minutes, then knead about 1 minute. Oil and cover again. Do this step about 5 times. Spread a little flour on bread board and, using hands, spread dough into a rectangle. Roll into a loaf. Place folded side down on a greased cookie sheet. Oil top, cover with Saran wrap and let rise 1 hour. Make shallow slits on top, bake 40 minutes in 350 deg oven. Remove from oven and grease top and sides with butter.
CALIFORNIA CHICKEN PASTA SALAD
~Submitted by Larry Holmes, Toronto, Canada
8 ounces cavatappi, fusilli, farfalle or other short pasta (about 2 1/2 cups)
3 cups shredded cooked chicken
1 cup red grapes, halved
1 cup sliced celery
1/4 cup thinly sliced red onion
1 cup crumbled Havarti, Colby or Gouda cheese
salt and pepper
1/4 cup chopped toasted walnuts or almonds
Dressing:
1 cup milk
1 clove garlic, minced
2 tablespoons liquid honey
1 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each, dried thyme and rosemary, crumbled
1/4 cup freshly squeezed lemon juice
1/4 cup plain yogurt
Dressing: In a large bowl, whisk together milk, garlic, honey, mustard, salt, thyme and rosemary. Gradually whisk in lemon juice. Let stand for 10 minutes or until slightly thickened. Whisk in Yogurt.
Salad: Meanwhile, in large pot of boiling salted water, cook pate for about 8 minutes or until tender but firm; drain. Rinse under cold running water until cool. Drain well. Add to dressing in bowl with chicken, grapes, celery, onion and cheese and stir gently to coat. Season with salt and pepper. Sprinkle with nuts.
Makes 4 to 6 servings.
CITRUS CHICKEN AND RICE
~Submitted by Luanne, FL
While I am not a citrus lover, the flavors make a great addition to a dish. This is quite good and it is easy.
Ingredients:
4 boneless chicken breast halves
2 Tbs minced garlic
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
1/2 cup orange juice
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley flakes
Salt & pepper
Orange slices
Directions:
COOK chicken in nonstick skillet until browned with the garlic. Remove chicken.
STIR in broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min. Return chicken to skillet. Add salt & pepper. Cover.
COOK 10 min. or until done. Stir in parsley and garnish with orange slices .
Serves 4.
APPLE CINNAMON YOGURT PIE
~Submitted by Treva, NC
Butter Flavor Cooking Spray
3/4 cup graham cracker crumbs
2 cups peeled, cored and diced apples
1/2 teaspoon ground cinnamon
4 cups frozen vanilla yogurt, slightly thawed
Coat a 9-inch pie plate with cooking spray. Spread graham cracker crumbs into pie plate. Generously spray with cooking spray for 5 seconds until crumbs are moist. Press into pie crust. Freeze until firm, about 10 minutes. Coat a small skillet with cooking spray. Sauté apples and cinnamon until soft, about 5 minutes. Let cool. Combine apples with yogurt; spoon into frozen crust. Cover; freeze until firm, about 3 hours.
NOTE: Instead of making your own graham cracker crust, store bought can be used.
BEER BATTER SHRIMP
~Submitted by Rosie, WI
1 cup flour
1 tablespoon paprika
12 ounce can or bottle beer
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
Vegetable oil
2 pounds shrimp, peeled and devein
Flour for dredging
salt to sprinkle after removing from oil - optional
Creole Tartar Sauce (recipe below)
In medium bowl combine 1 cup flour, paprika and salt. Whisk in beer, Worcestershire sauce and Tabasco sauce. Cover; let stand at room temperature at least 30 minutes while preparing the shrimp.
In large heavy sauce skillet or deep-fryer, heat about 3 inches oil over medium-high heat to 375 degrees. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time, 2 to 3 minutes or until golden. Drain on paper towels then transfer to a rack. Serve immediately with Creole Tartar Sauce.
Creole Tartar Sauce
2 hard-boiled egg yolks
1/2 cup vegetable oil
1 teaspoon French-style mustard
1/2 teaspoon salt
1 tablespoon minced sweet pickles
1 tablespoon vinegar
1 tablespoon mayonnaise
dash of red pepper
1 tablespoon minced onion
Stir the egg yolks in a bowl until smooth, drop the oil in slowly, and stir in the mustard and salt. Add the pickles and vinegar. Stir in the mayonnaise and add the red pepper and minced onion
Source: Deerlake Recipes TNT
SUMMER CORN, BACON AND POTATO CHOWDER
~Submitted by Beverley, Manitoba, Canada
This looks and sounds absolutely delicious.. especially with the evenings getting chillier when our innards could use some warmth.
POINTS® Value: 4
Servings: 4
Preparation Time: 20 min
Cooking Time: 15 min
Level of Difficulty: Easy
There's nothing like freshly-picked sweet corn. We highlight it in this chowder along with buttery-tasting Yukon Gold potatoes and smoky Canadian bacon.
Ingredients
1 medium uncooked Yukon Gold potato(es)
1 sprays cooking spray, (5 one-second sprays per serving)
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste
Instructions
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)
Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil).
Yields about 1 1/2 cups per serving.
Source: Weight Watchers
UPSIDE-DOWN APPLE COFFEE CAKE
~Submitted by Pat, Minden, NV
1-1/2 cups chopped peeled baking apples (about 1-1/2 medium)
1 can (12.4 oz.) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
1/2 cup pecan halves or pieces
2 tablespoons butter or margarine, melted
1/3 cup packed brown sugar
2 tablespoons corn syrup
Heat oven to 350 degrees. Spray 9-inch glass pie pan with cooking spray. Spread 1 cup of the apples evenly in pan. Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and the pecans. In small bowl, mix melted butter, brown sugar and corn syrup. Add to dough mixture; toss gently to combine. Spoon mixture over apples in pan. Bake 28 to 38 minutes or until deep golden brown. Cool in pan 5 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Remove lid from icing. Microwave icing on High 10 to 15 seconds or until drizzling consistency. Drizzle icing over warm coffee cake. Serve warm.
Makes 8 servings.
Source: Pillsbury Make-it-Easy
HONEY SWEET POTATO COOKIES
~Submitted by Treva, NC
1/2 cup shortening
1 & 1/4 cup honey, divided
2 eggs
1 & 1/2 cup cooked, mashed sweet potatoes or pumpkin
2 & 1/2 cup flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 & 1/2 cup raisins
1 & 1/2 cup chopped pecans
4 tsp. baking powder
Cream shortening and 3/4 cup honey. Add eggs. Mix sweet potatoes and remaining honey together, then combine with creamed mixture. Blend in sifted dry ingredients. Fold in raisins and pecans. Chill for 30 minutes. Drop by tablespoonful onto a greased cookie sheet. Bake at 375 degrees for 15-20 minutes. Frost with vanilla frosting when cool.
Makes 6 dozen cookies.
VANILLA FROSTING
2 cups powdered sugar
1/4 cup softened butter
1 tsp. vanilla
1-2 tbsp. milk
Sift powdered sugar. Cream together butter, vanilla and sugar. Add milk until frosting is of a spreading consistency.
VERMICELLI WITH OVEN-ROASTED VEGETABLES
~Submitted by Mary S., Nashville, TN
1 large green pepper -- cut into 1/2-inch strips
1 large sweet red pepper -- cut into 1/2-inch strips
2 medium red onions -- cut into small wedges
2 cups fresh mushrooms (about 6 oz) -- quartered
4 cloves garlic -- peeled and sliced
2 teaspoons dried Italian seasoning
Salt and ground black pepper -- to taste
2 tablespoons olive oil or vegetable oil
8 ounces vermicelli -- uncooked
1 cup reduced-sodium chicken broth
1 tablespoon grated Parmesan cheese -- (optional)
Chopped fresh parsley -- (optional)
Heat oven to 425 degrees F. In 13 × 9 × 2-inch baking dish, stir together peppers, onions, mushrooms, garlic, and seasonings. Sprinkle with olive oil; toss to coat evenly. Bake 45 to 55 minutes, stirring occasionally until vegetables are brown and tender.
Meanwhile, cook pasta according to package directions; drain.
In microwave oven, heat broth until hot. Remove vegetables from oven; pour broth over vegetable mixture, stirring until well blended.
Toss vegetable mixture and hot pasta. Sprinkle with Parmesan cheese and parsley, if desired. Serve immediately.
Serves 6.
LORETTA'S CRUSTY BREAD PUDDING
~Submitted by Johnny, LA
Makes 30 generous servings
3 10-ounce loaves of stale or frozen French bread, broken up
8 cups warm water
1 pound (4 sticks) lightly salted sweet butter, melted and cooled
6 jumbo eggs, lightly beaten
8 cups sugar
1 ¼ cups raisins
1 7-ounce package sweetened coconut flakes
2 14-ounce cans sweetened condensed milk
2 12-ounce cans evaporated milk
¼ cup rum or brandy
2 tablespoons high-quality Mexican vanilla (available in most large grocery stores)
Pinch of salt
In a very large mixing bowl, soak the bread in the warm water for five minutes. Drain bread in a colander but don't squeeze it dry. Return bread to the bowl and add the remaining ingredients; mix with a spoon or your hands until all ingredients are well-blended. Pour mixture into two large, greased baking pans (each about 34-by-10-by-2-inches or large enough to hold 14 cups with room to spare).
Bake in a preheated 325-degree oven until top is dark golden brown, about one hour in a convection oven or one hour and 45 minutes in a standard oven. Once baked, let cool in the pans for 45 minutes, then loosen sides of pudding with a knife and cut into 30 squares. Serve immediately or while still warm. If made ahead, reheat before serving.
BANANA NUT SALAD
~Submitted by Chris M., NM
1 egg
1 c. sugar
2 tbsp. flour
1/4 c. vinegar or lemon juice
3/4 c. water
2 tbsp. butter
8 bananas
1 c. finely chopped nuts – I always use chopped pecans or walnuts
Lettuce
Beat eggs lightly in top of double boiler; stir in sugar and flour. Careful! This can curdle if cooked too hot! Add vinegar or lemon juice and water; cook stirring until thickened. Stir in butter; cool. Peel bananas; slice in half and arrange on lettuce-lined salad plates. Pour a small amount of dressing over bananas, then sprinkle nuts over the dressing. Serve
Mine is different in that the dressing is cooked and then cooled before serving. I suppose that it could be served warm, though, but it would have to be served immediately as the bananas would turn dark. I was given this when I worked at the Whitehall Inn – a 4 spoon Duncan Hines tea room – all through high school in the early 60’s in Van Wert, OH. The first recipe is the one the cooks used in the tea room. It was the most popular salads we served! It was great training!
CARAMEL APPLE DESSERT SQUARES
~Submitted by Treva, NC
Sliced apples bake into the top of this rich, tempting cake. It's easy and fun because the caramel sauce forms while it bakes.
1 & 1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/2 cup milk
2 medium cooking apples, peeled and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweetened whipped cream or ice cream, if desired
Heat oven to 350ºF. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended. Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.
CHOCOLATE EASTER EGGS
Submitted by Mary H., Montreal, Canada
1/3 cup soft butter
1 3-oz. package vanilla instant pudding mix
1 pound (3 1/3 cups) sifted icing sugar
1/3 cup cream, evaporated milk or regular milk
1 8-ounce package semisweet chocolate
Cream butter. Blend in instant pudding mix and icing sugar alternately with sufficient cream to make a mixture of stiff fondant consistency - about 1/3 cup.
Work mixture with hands until smooth and creamy. Form fondant into egg shapes - use about 1 rounded tablespoon per egg. Chill several hours until firm.
Melt chocolate and dip eggs.
Store in fridge or freezer.
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LIGHT AND DREAMY COCONUT CREAM PIE
~Submitted by Larry Holmes, Toronto, Canada
1 cup sweetened flaked coconut, divided
1/4 cup Splenda no calorie sweetener granulated
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups skim milk
2 egg yolks
1 1/4 teaspoon vanilla
1/4 teaspoon coconut extract
1 8-inch prepared graham cracker pie rust
Garnish: low-fat whipped topping, optional
Toast 1/4 cup of the coconut in 360-degree oven 3 to 5 minutes, stirring occasionally, until lightly browned. Let cool. Reserve for topping.
Mix together well, in heavy saucepan, Splenda, cornstarch and salt. Gradually whisk in milk. Cook over medium heat, wicking constantly, until thickened and bubbly.. Beat egg yolks, in medium bowl, until thick and pale. Gradually whisk 3/4 cup hot milk mixture. Whisk egg mixture into milk mixture in saucepan. Return to heat; cook, whisking constantly, until comes to boil. Remove from heat; stir in remaining coconut, vanilla and coconut extract. Immediately pour into crust. Cove pie with plastic wrap, gently pressing onto filling. Chill 3 hours or until firm. Sprinkle with toasted coconut and garnish with a little whipped topping, if desired.
Makes 8 servings.
Per serving: 214 calories; 4.8 g protein; 9.6 g fat; 28.1 g carbohydrates; 1.2 fiber
CREOLE MEATLOAF
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 pound ground chuck
1/3 cup chopped onion
1/2 cup skim milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 egg, lightly beaten
Vegetable cooking spray
1/3 cup chopped green pepper
3 tablespoons chopped onion
1 1/2 cups tomato juice
3/4 cup sliced fresh mushrooms
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon dried thyme
Combine the first 6 ingredients (ground chuck, onion, milk, dry mustard, and salt), stirring into a loaf, and place in an 8 1/2 by 4 1/2 by 3 inch loafpan coated with cooking spray. Bake at 350 degrees for 1 hour. Cool in pan for 10 minutes.
Coat a medium skillet with cooking spray; place over low heat until hot. Add green pepper and 3 tablespoons onion; saute 2 to 3 minutes or until tender.
Remove from heat; add tomato juice and mushrooms.
Combine water, cornstarch and thyme, stirring to blend. Add to skillet and bring to boil. Boil, stirring constantly, 1 minute or until thickened and bubbly.
Invert meatloaf onto a serving platter, and spoon juice mixture over the meatloaf. To serve, cut meatloaf into 6 slices.
Yield: 6 servings
Calories 206 Fat 8g Fiber 1g Sodium 453mg Protein 17gm Cholesterol 75mg
Weight Watcher Points - 5 Points
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FETTUCCINE FLORENTINE TIMBALE
~Submitted by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- Vegetable cooking spray
- 3 tablespoons dry unseasoned bread crumbs
- 1 package (1.8 ounces) white sauce mix
- 2-1/4 cups fat-free milk
- 1-1/4 cups (5 ounces) shredded reduced-fat Italian 6-cheese blend, divided
- 12 ounces florentine, or spinach, fettuccine, cooked
- 1 package (10 ounces) frozen chopped spinach, thawed, well drained
- 1 cup fat-free cottage cheese
- Salt and pepper, to taste
- 1/2 cup roasted red peppers, drained
DIRECTIONS
Spray 9-inch springform pan with cooking spray; coat with bread crumbs. Make white sauce mix in large saucepan according to package directions, using milk; stir in 1/2 cup shredded cheese. Stir in fettuccine; spoon 1/2 the fettuccine mixture into prepared pan.
Mix spinach, 1/2 cup shredded cheese, and cottage cheese; season to taste with salt and pepper. Spoon spinach mixture evenly over pasta in pan. Arrange red peppers over spinach mixture; top with remaining pasta mixture.
Bake, uncovered, at 375 degrees F. until golden, 55 to 60 minutes, sprinkling with remaining 1/4 cup shredded cheese during last 10 minutes of baking time. Let stand 10 minutes; loosen side of pan with sharp knife and remove. Cut into wedges.
Nutritional Information Per Serving (1/10 of recipe): Calories: 190, Fat: 2.9 g, Cholesterol: 43.1 mg, Sodium: 399 mg, Protein: 14.4 g, Carbohydrate: 26.4 g
Diabetic Exchanges: 1 Fruit, 1-1/2 Bread, 1 Meat
Source: "1,001 Delicious Recipes For People with Diabetes"
SUGAR-FREE PECAN FUDGE
~Submitted by Maggie, TX
1 Pound Cream cheese- softened
2 ounces unsweetened chocolate-melted and cooled
1/2 cup Splenda
1 teaspoon vanilla extract
1/2 cup chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in the pecans. Pour into 8 inch square baking pan lined with
foil. Cover and refrigerate overnight.
Cut into 16 squares.
FOIL-ROASTED HERB POTATOES
~Submitted by Mary S., Nashville, TN
Yield: 4 servings, 1/2 cup each
INGREDIENTS
- 1 pound Yukon Gold potatoes, cubed
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 2 sprigs oregano
- 2 sprigs thyme
- Salt and pepper to taste
- 1 teaspoon paprika
DIRECTIONS
Preheat the oven to 400 degrees F. Tear four large sheets of foil.
Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet.
Roast the potatoes in the oven for 35 minutes.
Place one packet on each dinner plate and allow diners to open their packets.
Source: "The Diabetes Food and Nutrition Bible"
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MAIN-DISH SHRIMP SALAD
~Submitted by Mary S., Nashville, TN
Double the ingredients for both of you.
1 teaspoon white wine vinegar
1/2 teaspoon lemon juice
1/8 teaspoon dill weed
1/8 teaspoon Dijon mustard
Dash garlic powder, salt and pepper
1 tablespoon canola oil
15 cooked small shrimp
1 cup torn romaine
1 plum tomato, sliced
2 tablespoons chopped celery
2 tablespoons finely shredded Monterey Jack cheese, optional
In a small bowl, combine the vinegar, lemon juice, dill, mustard, garlic powder, salt and pepper; whisk in oil. Stir in shrimp. Cover and refrigerate for at least 2 hours, stirring occasionally. Place romaine on a plate. Layer with tomato, celery and shrimp. Sprinkle with cheese if desired. Yield: 1 serving.
Nutrition Facts: 1 serving (calculated without cheese) equals 264 calories, 16 g fat (1 g saturated fat), 221 mg cholesterol, 440 mg sodium, 6 g carbohydrate, 2 g fiber, 25 g protein.
Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.
Source: Cooking for 2
CAJUN SALMON STEAKS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings.
2 salmon steaks, 1 inch thick, each 6 to 8 oz.
1/2 tsp. Worcestershire sauce
1/2 tsp. lemon juice
1/4 tsp. Cajun spice blend or blackened redfish seasoning
1/2 medium-sized green bell pepper, stemmed, seeded and diced
1/2 medium-sized red or yellow bell pepper, stemmed, seeded and diced
Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 tsp.
Worcestershire sauce and 1/4 tsp. lemon juice, then sprinkle or rub with 1/8 tsp. spice blend. Sprinkle peppers over fish in center of the pan.
Cover dish tightly with plastic wrap and microwave on high (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.)
Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer.
SLOW COOKER BEEF STROGANOFF FOR TWO
~Submitted by Maggie, TX
Tired of large quantity recipes and leftovers? Here's a special one just for two.
Prep Time: 10 min
Start to Finish: 8 hr 10 min
Makes: 2 servings
1/2 pound beef stew meat
1/4 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 jar (2 1/2 ounces) Green Giant® sliced mushrooms, drained
1/8 teaspoon pepper
1/2 cup sour cream
1 1/2 cups hot cooked noodles or rice
1. In 2 1/2- to 3 1/2-quart slow cooker, mix beef, onion, soup, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir sour cream into beef mixture. Serve over noodles.
Nutrition Information:
1 Serving: Calories 690 (Calories from Fat 390); Total Fat 43g (Saturated Fat 18g, Trans Fat 1 1/2g); Cholesterol 150mg; Sodium 1480mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 6g); Protein 30g
Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 5 1/2 Fat
Carbohydrate Choices: 3
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CHEDDAR RICE CASSEROLE
With its blend of garlic, parsley and cheese, this casserole makes a savory side dish.
INGREDIENTS
1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup butter or margarine
3 cups cooked long grain rice
2 cups (8 ounces) shredded cheddar cheese
1 cup minced fresh parsley
1 cup milk
4 eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 teaspoon salt
DIRECTIONS
In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
Yield: 6-8 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 290 Fat: 17 g Saturated Fat: 11 g Cholesterol: 156 mg Sodium: 588 mg Carbohydrate: 21 g Fiber: 1 g Protein: 12 g
Source: Quick Cooking
SOUTHWESTERN STUFFED CHICKEN
1 1/2 c. crushed cheese crackers
2 T. dry taco-seasoning mix
6 boneless, skinless chicken breast halves (1 1/2 to 2 lb. total)
4 oz. Mexican-flavored processed cheese - cut into 6" cubes
(Any type of cheese can be used to increase or decrease spiciness)
1/3 cup butter, melted
Preheat oven to 350°. Coat a 6 cup muffin tin with nonstick cooking spray. In a shallow bowl, combine the cracker crumbs, and taco mix; set aside. With a kitchen mallet or rolling pin, gently pound the chicken into 1/4 inch thickness between 2 pieces of wax paper. Place a cube of cheese in the center of each breast, tucking in the sides as you roll. Brush with melted butter, then roll in the cracker crumb mixture, holding the chicken rolls securely closed and coating on all sides. Place each rolled breast seam side down in its own muffin cup. Bake for 25 - 30 minutes, or until no pink remains and the juices run clear. Serve immediately.
TUSCAN SOUP
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 4 servings
"Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk."
INGREDIENTS:
6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt to taste
ground black pepper to taste
DIRECTIONS:
1. Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
2. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
3. Add spinach. Continue boiling until spinach is lightly cooked.
4. Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Source: AllRecipes Cookbook
BREAKFAST TURNOVERS
6 Rhodes™ White Dinner Rolls, thawed
6 eggs
6 tablespoons chopped green pepper
1/2 cup ham, cubed
1 tablespoon butter
1/2 cup cheddar cheese, grated
salt & pepper, to taste
salsa, if desired
Flatten each roll into a 6-8 inch circle. Mix eggs, green pepper and ham. Melt butter in a skillet. Add egg mixture and cook stirring lightly with fork. Salt and pepper to taste. Divide egg mixture into 6 equal parts. Spoon on half of each roll and sprinkle with cheese. Fold roll in half and seal edge by pressing with tines of fork. Place on large sprayed baking sheet. Bake at 350°F for 20 minutes or until golden brown.
Source: Rhodes Bread
AMBROSIA
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon grated orange peel (orange zest)
3 large oranges, peeled, sectioned and cut into chunks
3 cups pineapple chunks
2 ripe bananas, sliced
1 large apple, cored, unpeeled, chopped
1/2 cup maraschino cherries, cut in half
1 tablespoon fresh lemon juice
3/4 cup flaked coconut
1/2 cup chopped pecans
1 cup miniature marshmallows (optional)
Stir together the sour cream, brown sugar and orange peel. Chill.
Mix all fruits in a large salad bowl and toss with the lemon juice.
At serving time, pour the chilled sour cream mixture over fruit and toss to coat. Stir in the coconut and pecans and miniature marshmallows, if desired, and serve.
Makes 10 to 12 servings.
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| A to Z Readers' Family-Owned Business Guide |
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Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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