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A to Z Recipes
March 30, 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. I usually mention something about the weather here because it can make you feel like you are here, while my hearing about yours makes me feel as if I'm there. Hey! I'm all for cheap travel! Seriously, I find weather fascinating.
And if you listen to someone speak (or write), you get a sense of how the weather is where they are and how it never
seems to make them happy. I learned a long time ago that weather, like so many other things, is something you cannot change. So why complain about it? And
whining that it is too cold and then next week it is too hot. Which is it, really? I live off the Gulf of Mexico and, as an adult, I understand that we're going to be hot much of the year, and have tornadoes and hurricanes sometimes (and mosquitoes dang-near all year!). Now, if I ever sound like I'm fed up with the weather or constantly complain about these known facts, ya think I should just move? Or be thankful it is not a constant condition - our weather in Texas does change every few minutes or so. Why not be grateful for what we have, wherever were are, and in whatever weather. I know I am.
Watch out for all the April Fools' jokes that folks like to play on you. Tuesday is April 1st -
April Fools' Day. I've found that adults like to perform death-defying feats even more than kids. I've been guilty of a few myself and can recall the look on people's faces when I did:
"Your day is coming!". They usually got me back, too! Now I am so afraid of retaliation that I am too scared to try! (I work with people who carry guns!)
The current Monthly Theme topic: Egg-ceptional Recipes ends tomorrow. Please join in the fun of sharing by sending in yours. Visit the
Monthly Theme - Recipe Submission section to read all about it and for the
handy link to use. Thanks.
I've talked about being grateful a lot today but nothing else fits my feelings for the items some readers shared in today's issue. I know you'll find something to cook, think and laugh about here. These nice folks did almost all the work:
Shirley I., WA State
Treva, NC
Jim, WA State
Pam, OH
Linda H., Rosharon, TX
Johnny, LA
Dorie, IL
Patricia, Charlevoix, MI
Pat, Minden, NV
Larry Holmes, Toronto, Canada
Rosie, WI
Laura W.
Leasa, IA
Brenda, AL
Barbara, Chula Vista, CA
Mary S., Nashville, TN
Mary H., Montreal, Canada
Chris M., NM
Jean, Syracuse, NY
Luanne, FL
Doe, Oliver, B.C.
Ann, FL
We'll see you here again on Wednesday (I announce the new Monthly Theme topic then!), 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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The first of April is the day we remember what we are the other 364 days of the year.
~ Mark Twain
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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Law of the Garbage Truck
Shared by Shirley I., WA State
One day I hopped in a taxi and we took off for the airport . We were driving in the right lane when suddenly a black car jumped out of a parking space right in front of us. My taxi driver slammed on his breaks, skidded, and missed the other car by just inches! The driver of the other car whipped his head around and started yelling at us. My taxi driver just smiled and waved at the guy. And I mean, he was really friendly.
So I asked, "Why did you just do that? This guy almost ruined your car and sent us to the hospital!" This is when my taxi driver taught me what I now call, "The Law of the Garbage Truck." He explained that many people are like garbage trucks. They run around full of garbage (frustration, anger, and disappointment, etc.). As their garbage piles up, they need a place to dump it and sometimes they'll dump it on you. Don't take it personally. Just smile, wave, wish them well, and move on. Don't take their garbage and spread it to other people at work, at home, or on the streets.
The bottom line is that successful people do not let garbage trucks take over their day. Life's too short to wake up in the morning with regrets, so... "Love the people who treat you right. Pray for the ones who don't."
Life is ten percent what you make it and ninety percent how you take it!
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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A PET LOVER'S MUST-READ
Shared by Treva, NC
This is from a friend; thought the pet lovers might like to try some of these.
Here's an alternative from can dog/cat food. I've shared a few recipes from the site I added to bottom of page. Recipes you can make at home for a fraction of the cost from things in your kitchen. At mealtime, my dogs think I'm eating their food...LOL They love oatmeal so when I fix it, I fixed enough for me and them. I found my grandson eating their beef jerky treats, and if your kids get into the dog's food you've prepared, you will know it's ok.
Original Vanilla Bones (for dogs) recipe
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon baking soda
2/3 cup chicken broth
1/4 cup margarine, at room temperature
2 tablespoons vanilla extract
Heat oven to 375 degrees F.
Mix the flours and baking soda in a medium bowl.
Mix the broth, margarine and vanilla extract in another bowl. Stir the broth mixture into the flour mixture and knead briefly. Turn out onto a floured board and roll out to about 1/4-inch thickness. Cut with a bone shaped cookie cutter. Transfer cookies to a baking sheet and bake for about 15-20 minutes or until browned.
Makes about 2 dozen.
Source: Stacie Caplan & Adrienne Savino owner's of New York City's Bow-Wow Bakery
Nutty Buddy Dog Food recipe
1 pound shell pasta, cooked according to package directions
16 ounces spaghetti sauce
2 (12 ounce) cans chickpeas
6 eggs
1 (16 ounce) bag peas and carrots, thawed
8 ounces cheese, cut into cubes (optional)
Cook the pasta and let it cool.
Mix all the ingredients in a large bowl. Divide the mixture and put 2-cup portions into zip-lock bags. One zip-lock bag is a meal for a very large dog. It freezes well.
Su-Purr Salmon Pate recipe
1 (6 ounce) can boneless, skinless salmon
1/4 cup bread crumbs
1/2 cup finely chopped celery
1 egg, beaten
1 envelope unflavored gelatine
1/2 cup water
Heat oven to 325 degrees F.
Combine all ingredients and mix well. Pack into a small fish-shaped mold (or other small mold) and bake for 45 minutes.
Serve at room temperature.
Meowsli recipe (for cats)
1 tablespoon oats
1/2 banana, mashed
2 tablespoon plain yogurt
1/2 cup orange juice
1/4 apple, chopped
2 ounces berries in season
Mix oats and bananas, blending well. Add yogurt, orange juice and apple immediately to prevent browning. Mash berries and add to mixture. Serve in small portions (1 tablespoon per cat); too much fruit can cause diarrhea in a digestive system that is not used to it.
Winter Salad for Horses recipe
6 apples, quartered
8 carrots, cut in three inch pieces
3 cups Quaker oats
Molasses
Combine all ingredients and fold in enough molasses to make the oatmeal and grain stick to the fruit. Chill overnight and serve.
Birthday Cake for a Horse recipe
4 cups sweet feed or oats
1 cup molasses or honey
2 carrots, cut into carrot sticks
1 apple, cut into slices
Mix the honey and sweet feed or oats together in a large bowl. When fully mixed, place the mixture on a plate and shape into the form of a birthday cake. Use the carrots as candles and the apple slices as decorations. Horses enjoy this sticky delicious treat.
Parrot Custard recipe
This is especially good for sick birds. It is delicious, high in protein, and is easily digested.
2 cups pasteurized milk
2 large eggs, beaten
2 to 3 tablespoons honey or sugar
Hot water
Place milk and honey or sugar in a 1-quart bowl and blend well. Add beaten eggs and whip ingredients together. Pour into four 6-ounce custard cups. Place a folded towel or wire rack in a roasting pan. Cover with an inch of hot, not boiling, water. Set the cups on the towel or rack and bake at 325 degrees F for 30 to 45 minutes.
Insert a knife near the edge of a cup. If it comes out clean, the custard is set. Let cool.
Store leftovers in the refrigerator.
Pet recipes and more http://www.recipegoldmine.com/pets/pets.html
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 next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: 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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Nine Months
Shared by Jim, WA State
Jack decided to go skiing with his buddy, Bob. So they loaded up Jack's minivan and headed north. After driving for a few hours, they got caught in a terrible blizzard. So they pulled into a nearby farm and asked the attractive lady who answered the door if they could spend the night.
'I realize it's terrible weather out there and I have this huge house all to myself, but I'm recently widowed,' she explained. 'I'm afraid the neighbors will talk if I let you stay in my house'
'Don't worry,' Jack said. 'We'll be happy to sleep in the barn. And if the weather breaks, we'll be gone at first light.'
The lady agreed, and the two men found their way to the barn and settled in for the night.
Come morning, the weather had cleared, and they got on their way. They enjoyed a great weekend of skiing.
But about nine months later , Jack got an unexpected letter from an attorney. It took him a few minutes to figure it out, but he finally determined that it was from the attorney of that attractive widow he had met on the ski weekend.
He dropped in on his friend Bob and asked, 'Bob, do you remember that good-looking widow from the farm we stayed at on our ski holiday up north about 9 months ago?'
'Yes, I do.' said Bob
'Did you, er, happen to get up in the middle of the night, go up to the house and pay her a visit?'
'Well, um, yes, 'Bob said, a little embarrassed about being found out, 'I have to admit that I did.'
'And did you happen to use my name instead of telling her your name?'
Bob's face turned beet red and he said, 'Yeah, look, I'm sorry, buddy. I'm afraid I did.' Why do you ask?'
'She just died and left me everything.'
(And you thought the ending would be different, didn't you?... now keep that smile for the rest of the day.)
A Woman's Poem
Shared by Pam, OH
He didn't like the casserole
And he didn't like my cake.
He said my biscuits were too hard...
Not like his mother used to make.
I didn't perk the coffee right
He didn't like the stew,
I didn't mend his socks
The way his mother used to do.
I pondered for an answer
I was looking for a clue.
Then I turned around and smacked the $hit out of him...
Like his mother used to do.
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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MILWAUKEE, WISCONSIN
SOFT CORNBREAD
~Submitted by Treva, NC
2 cups yellow corn meal
1/2 teaspoon salt
3 teaspoons baking powder
2 cups milk
2 tablespoons butter
2 eggs
Sift together the corn meal, salt and baking powder. Scald the milk, and add the butter to it. When the butter is melted add the milk to the meal together with the yolks of the eggs. Beat the whites of the eggs to a stiff froth, and fold lightly in, just before putting into the oven. Bake in a deep pan, in a hot (recipe did not give the temp.) oven about half an hour.
Source: "The Settlement Cookbook" The Way To A Man's Heart (1903 ed.)
(The Milwaukee Settlement House)
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:
SWISS SOUFFLÉ BEANS
~Submitted by Linda H., Rosharon, TX
Serves 6
1/2 cup chopped onion
2 T. margarine
2 eggs, beaten
1/4 cup milk
1 tsp. salt
1/4 tsp. pepper
1- 10 oz. pkg. frozen cut green beans, cooked, drained
1 cup (4 oz.) shredded Swiss cheese
Cook onion in margarine in 8"skillet until tender. Stir in remaining ingredients; cover & cook over low heat 15 minutes. Cut into wedges; serve immediately.
BUGLE CANDY
~Submitted by Johnny, LA
a bag of original bugles
smooth peanut butter
almond bark or a bag of chocolate chips
Put the peanut butter in a zip lock bag, push down to the corner, cut a very small bit off the corner, and pipe some into each bugle. Then melt the bark or chips and dip each bugle in, leaving the part you are holding clean. Lay on wax paper to let the chocolate harden. Store in the refrigerator. Put in a pretty dish to serve. Make a bunch, they go like hot cakes!
CHOCOLATE LUSH
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
1 C. flour
3/4 C. sugar
2 T. & 1/4 C. cocoa
2 t. baking powder
1/2 t. salt
1/2 C. milk
2 T. shortening melted
1 t. vanilla extract
1/2 C. chopped nuts
3/4 C. firmly packed brown sugar
1 3/4 C. hot water
Sift flour with sugar, 2 T. cocoa, baking powder & salt into mixing bowl. Add milk, shortening, vanilla extract & nuts. Mix until well blended. Spread in ungreased 8" pan. Combine brown sugar, remaining cocoa & hot water, pour over batter. Bake at 350 for 45 minutes. Serve warm or cold. Top with whipped cream.
HERB AND ONION WHEAT BISCUITS
~Submitted by Treva, NC
The onion is pureed so that its flavor carries throughout the biscuits. You can make and freeze the biscuits up to a week ahead. When ready to serve, thaw, wrap in foil and heat in a 325 degrees F oven for 10 to 12 minutes or until thoroughly heated.
Cooking spray
1 cup chopped onion
3/4 cup fat-free milk
1 & 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup chilled butter, cut into small pieces
Preheat oven to 425 degrees F.
Heat a small skillet coated with cooking spray over medium heat. Add onion; cook 6 minutes or until tender, stirring frequently. Spoon onion into a blender. Add milk; process until smooth. Cool.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through basil) in a large bowl; cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add onion mixture; stir just until moist.
Turn dough out onto a heavily floured surface (dough will be sticky), and knead lightly 5 times with floured hands. Roll dough to a 1/2-inch thickness; cut into 10 biscuits with a 3-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425 degrees F for 12 minutes or until golden.
10 servings (serving size: 1 biscuit)
Facts per Serving - Nutrition Facts
Calories: 119 Fat: 4g Carbohydrates: 18g Cholesterol: 11mg Sodium: 227mg Protein: 3g
BLUEBERRY MUFFINS
~Submitted by Patricia, Charlevoix, MI
2 cups sifted flour
3 teaspoons baking powder
1/3 cup sugar
1/2 cup blueberries
1 egg, beaten
1 cup milk
4 tablespoons melted shortening
Sift together the flour, baking powder, sugar and salt. Stir in blueberries. Combine beaten egg, milk and melted shortening. Pour the liquid mixture into the dry ingredients and combine quickly. Turn into muffin tins. Bake at 400 degrees for 25 to 30 minutes.
Makes 12 small muffins
CHILI
~Submitted by Pat, Minden, NV
We had this Chili a couple of nights ago and it is fantastic!...give it a try and enjoy!
1 lb. ground chuck
1 (15 oz.) can chili beans, un-drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes with green chilies
3 tablespoons yellow onion, finely diced
2 tablespoons taco flavoring
1 teaspoon chili powder
1/4 teaspoon cumin
1 (1 oz.) package buttermilk salad dressing mix
2 cups water (or more as needed)
sharp cheddar cheese, shredded
green onions, thinly sliced
Cook hamburger in large sauce pan. Drain off grease. Add beans, tomato sauce, diced tomatoes, diced onion, dry ingredients and one cup water. Stir to blend all ingredients. Cook over medium heat until liquids begin to boil, stirring frequently. Lower heat and partially cover. Simmer for 2 hours stirring frequently to prevent burning the chili. Add more water as needed when chili begins to thicken. Serve with shredded cheddar and sliced green onions for topping. Serves 4.
SNOW SQUARES
~Submitted by Larry Holmes, Toronto, Canada
(A delightful white foam topped with a daffodil-yellow sauce. Will keep 3 to 4 days refrigerated.)
1 envelope unflavored gelatin
1 tablespoon cold water
1 ½ cups hot water
¼ cup lemon juice
2 egg whites
½ cup sugar
pinch salt
Sauce:
½ cup lemon juice
1/3 cup orange juice
pinch salt
½ cup sugar
3 tablespoons cornstarch
2 egg yolks, beaten
1 cup whipping cream
To make snow: Soak gelatin in cold water for 5 minutes. Add hot water and stir until dissolved. If necessary, stir over low heat. Add the ¼ cup lemon juice. Cool.
In large bowl add the gelatin, sugar and salt to the unbeaten egg whites. Beat with an electric or rotary beater until mixture holds firm peaks when beater removed.
Pour into a round cut-crystal bowl and chill until firm. Serve with the sauce.
Make the sauce: Place in a saucepan the lemon and orange juices; combine thoroughly in a bowl the sugar, salt and cornstarch and add to the juices while stirring. Cook over low heat, stirring all the time until thick and creamy.
Remove from heat, add a few spoonfuls of the hot mixture to the beaten egg yolks, pour back into hot mixture while stirring; cook over very low heat for 1 minute, while stirring. Refrigerate until ready to serve, then fold in cream, whipped stiff.
For a variation, decorate the Snow with fresh strawberries or raspberries, sweetened with honey to taste.
Serves 6 to 8.
SOUTHERN BEEF AND BEANS CASSEROLE
~Submitted by Treva, NC
Yields: 6 servings
"This baked beans casserole combines chopped onions and green peppers with lean ground beef. Top with shredded sharp cheddar cheese and serve with corn bread muffins for a traditional southern meal."
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper (optional)
1 (28 ounce) can BUSH'S® Baked Beans
1 (6 ounce) can tomato paste
1 (8.5 ounce) package corn muffin mix
1/2 cup shredded Cheddar cheese
1. In skillet cook ground beef, onion, and green pepper until meat is browned; drain. Combine meat mixture, BUSH'S® Baked Beans and tomato paste. Spoon mixture into a lightly greased 8-inch square baking dish.
2. Prepare muffin mix according to package directions. Spread evenly over bean mixture. Bake at 350 degrees F for 30 minutes. Sprinkle with cheese and continue baking 5 minutes or until cheese melts.
Tip: Add 1 teaspoon garlic powder.
CHERRY CHICKEN SALAD
~Submitted by Rosie, WI
Ingredients:
1/2 cup plain whole yogurt
1/4 cup Light Mayonnaise
3 tablespoon Cherry Jam
1 cup or less, shelled, unsalted, pistachio nuts
3/4 cup diced celery
2 teaspoon grated crystallized ginger (found in spice departments)
5 ounce Cherries (Dried)
4 cup Roasted, and chunked chicken
1/2 teaspoon salt and fresh ground pepper
Directions:
Whisk together the yogurt, mayonnaise, Cherry Jam, grated crystallized ginger, salt and pepper.
Add the dried, cut up, dried cherries, cooked chicken, and diced celery. Mix well.
Serve immediately, or cover and refrigerate for up to 24 hours.
Makes 8 servings.
Source: Cherry Republic of Michigan
QUICK CASSOULET
~Submitted by Laura W. in the A2Z Yahoo Forum
Yield: 5 Servings
2 Boneless skinless chicken Breast halves, cut in 1" pieces
1 c Chopped carrots
1/2 c Chopped onion
1/2 c Chopped celery
1/2 ts Dried thyme leaves
1/4 ts Pepper
2 Cloves garlic; minced
1/2 pt Tomato sauce
2 pt Great Northern Beans; drained
4 oz Cooked turkey ham; cut in 3/4" pieces
2 tb Chopped fresh parsley
In large nonstick skillet over medium-high heat, combine chicken, carrots, onion and celery. Cook and stir 3-5 minutes or until chicken is no longer pink. Add thyme, pepper, garlic and tomato sauce. Reduce heat, cover and simmer 5-7 minutes or until vegetables are tender. Stir in beans and turkey ham; cook until thoroughly heated. Just before serving, sprinkle with parsley.
5 (1 cup) servings.
COUSCOUS WITH FETA AND RED ONIONS
~Submitted by Leasa, IA
1 T olive oil
1 C red onion, chopped
1 pkg (5.7 oz) Near East Couscous Herbed Chicken flavor
3 T feta cheese, crumbled
2 T sliced almonds
In large skillet, heat oil over medium heat. Cook onions for 3-4 minutes or until tender.
Prepare couscous according to package directions.
Stir onions, feta cheese and almonds into prepared couscous.
2 1/2 servings (1 cup each)
Source: Near East
DOUBLE-A APPLESAUCE MUFFINS
~Submitted by Treva, NC
Makes 18 muffins
1 & 3/4 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup fat-free plain yogurt
1 large egg
3 tablespoons dark brown sugar
2 tablespoons canola oil
2 medium Golden Delicious apples, grated
3/4 cup unsweetened applesauce
1/2 cup currants
Preheat the oven to 375°F. Coat 18 muffin cups with cooking spray. (Don't use paper liners.) In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together the yogurt, egg, brown sugar, and oil until smooth. Stir in the apples, applesauce, and currants.
Pour the apple mixture into the dry ingredients and stir until just blended. Spoon the batter evenly into the prepared cups, filling them nearly to the top. Bake for 20 to 25 minutes, or until springy to the touch and lightly browned. Turn out onto a wire rack to cool.
Per muffin: 100 calories, 19 g carbohydrates, 2 g protein, 2 g total fat, 10 mg cholesterol, 3 g dietary fiber, 115 mg sodium
CREAM CHEESE-CHOCOLATE CHIP COOKIES
This is another posted in the QT by
Brenda, AL.
Makes about 54 cookies
1 (3 oz.) package cream cheese, room temperature
16 Tbsp. (2 sticks) unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. salt
1 (12-ounce) package semisweet chocolate chips
2 tsp. grated orange zest
Preheat oven to 350°. In the large bowl of an electric mixer, beat cream cheese, butter and sugar on high speed until well blended. Beat in eggs and vanilla until smooth. Reduce speed to low; beat in flour and salt until just combined. Stir in chocolate chips and orange zest.
Drop dough by teaspoonfuls onto ungreased baking sheets; space dough about 1 inch apart. Bake 10 to 12 minutes, or until cookies are lightly browned around the edges. With a spatula, transfer to racks to cool completely; store in an airtight container for up to 1 week.
Source: O, The Oprah Magazine
BENIHANA® GINGER SALAD DRESSING
~Submitted by Barbara, Chula Vista, CA
As far as salad dressings go, this is one of the most requested, and tasty. At the Benihana chain of hibachi grill restaurants, you are served a side salad before your meal that is doused with this tangy, slightly sweet, fresh ginger dressing. This Top Secret Recipes version of that dressing is a real cinch to make, once you've got the ingredients. Just dump everything into a blender, whiz it, and you're set. Although this recipe is inspired by the many variations of the clone recipe that are floating around (and that I have received by e-mail), you should know that this is an original never-before-published creation that comes closer to the original product than any other version I have seen. See what you think.
1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.
SPICY ACAPULCO BREAST CHICKEN
~Submitted by Mary S., Nashville, TN
2 skinless, boneless chicken breast halves - cut into bites
1 tbs chili powder, divided
salt and pepper
1 tbs olive oil
1 cup green bell pepper, chopped
1/2 cup onion, chopped
2 jalapeno peppers, seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper sauce
Season chicken with ½ tbs chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining ½ tbs chili powder and hot pepper sauce.
Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
GRANOLA COFFEE RING
~Submitted by Treva, NC
Granola cereal gives this coffee cake its hearty flavor and texture.
Preparation time: 30 min
Baking time: 45 min
Yield: 12 servings
Filling Ingredients:
1/2 cup butterscotch-flavored baking chips
1/2 cup chopped nuts
1/2 teaspoon ground cinnamon
Cake Ingredients:
1 cup granola cereal
1 cup LAND O LAKES® Sour Cream
1/2 cup LAND O LAKES® Butter, softened
1/2 cup sugar
3 eggs
1/2 teaspoon freshly grated orange peel
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Glaze Ingredients:
1/2 cup butterscotch-flavored baking chips
1 tablespoon shortening
2 tablespoons chopped nuts
Directions
Heat oven to 350°F. Combine all filling ingredients in medium bowl; set aside.
Combine granola cereal and sour cream in large bowl; let stand 5 minutes to soften cereal. Add butter; beat at medium speed, scraping bowl often, until well mixed.
Add sugar, eggs and orange peel; continue beating until well mixed. (Mixture will be slightly lumpy.) Add all remaining cake ingredients; continue beating until well mixed.
Spoon half of cake batter into greased and floured 10-inch angel food cake (tube) pan or 12-cup Bundt® pan. Sprinkle with filling. Spoon remaining batter over filling.
Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan. Cool completely.
Melt 1/2 cup butterscotch chips and shortening in 1-quart saucepan. Immediately drizzle over cooled cake; sprinkle with 2 tablespoons nuts.
Nutrition Facts (1 serving): Calories: 390, Fat: 24g, Cholesterol: 85mg, Sodium: 330mg, Carbohydrates: 37g, Dietary Fiber: 2g, Protein: 7g
Source: Land O Lakes
RASPBERRY ALMOND SPIRAL BISCUITS
~Submitted by Mary H., Montreal, Canada
I made the raspberry almond spiral biscuits for the first time last Saturday, and Farlan and I loved them! It occurred to both of us that they would also delicious if you spread the dough with butter or margarine, then added cinnamon, brown sugar and maybe raisins, and then used vanilla rather than almond extract in the glaze!
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon each: baking soda and salt
1/2 cup cold butter, cubed, or 8 tablespoons margarine (margarine is easier to work with)
1 cup buttermilk (or add 2 tablespoons white vinegar or lemon juice to 1 cup milk; powdered milk is fine, too)
1 egg
3 tablespoons seedless raspberry jam (I was only able to find seeded, but that was okay: I think any jam would be good)
1/4 cup sliced almonds
Glaze: 1/4 cup melted butter, 1/2 cup icing sugar, 4 teaspoons milk or water, 1/2 teaspoon almond extract.
Line a 13" x 9" x2" metal cake pan with parchment paper or foil, or grease. Set aside.
In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs. Make a well in the center; add buttermilk and egg, whisking together. Stir with fork to make a soft dough. Put waxed paper on table and sprinkle the paper with flour. Turn out dough into the floured surface with floured hands. Pat into a 10" x 6" (more or less) rectangle. Spread with raspberry jam, leaving 1/2" border at one long side. Sprinkle with half the almonds. Starting at long side with filling, roll up dough by lifting the waxed paper gently; pinch edge of dough to seal. Using serrated knife, cut into 12 slices. Arrange, cut side down, in prepared pan. Sprinkle with remaining almonds. Bake in center of 400 - degree F. oven until golden, about 20 minutes. Drizzle glaze over warm biscuits immediately.
Glaze: Melt butter in small bowl. Add remaining ingredients and mix well, adding a little milk or water if it is too thick.
LEMONED ORANGE ROUGHY
~Submitted by Chris M., NM
TNT - I served this dish with steamed asparagus and egg noodles. We will definitely have this dish again! It was outstanding!!!! By the way, I combined about 3 different recipes to get this. You could use any mild flavored white fish.
1 recipe lemon butter*
1 pkg. of 5 – 6 flash - frozen orange roughy fillets
3 green onions, diced – marinated in wine & sherry mixture
8 – 10 crushed Ritz crackers
1/2 cup dry white wine
1/2 cup dry sherry
shredded Kraft Italian cheese
Spray an 8 x 10 inch baking dish. Place orange roughy fillets on the bottom. Spread lemon butter on fillets. Pour wines w/ onion mixture over all. Sprinkle crushed crackers over fillets. Bake at 350º F for 25 minutes. Sprinkle shredded cheese over all. Bake at 375º F for about 15 minutes. Serve.
*Lemon Butter
1/2 cup – or 1 stick – Land O’Lakes butter, softened or melted
3 Tablespoons lemon juice
Blend ingredients completely. Use on fish.
PIZZA SPAGHETTI CASSEROLE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Kids, of any age, who like both pizza and spaghetti will taste the Italian flavors in this classic casserole recipe.
Preparation time: 20 min
Baking time: 30 min
Yield: 8 servings
6 ounces uncooked dried spaghetti, broken in half
3/4 pound lean ground beef, pork or turkey
1 medium green bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 (26-ounce) jar garden-style spaghetti sauce
2 ounces pepperoni slices
1 (8-ounce) package (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
Heat oven to 350°F. Cook spaghetti according to package directions. Drain.
Meanwhile, cook ground beef in 10-inch skillet over medium heat, stirring occasionally, until browned (5 to 6 minutes). Drain off fat. Add green pepper and onion. Continue cooking until vegetables are crisply tender (2 to 3 minutes). Stir in cooked spaghetti and spaghetti sauce; mix will.
Spoon half of spaghetti mixture into greased 11 x 7-inch baking dish; top with half of pepperoni. Cover with 1 cup cheese. Repeat layering.
Bake for 30 to 35 minutes or until mixture is heated through.
Nutrition Facts (1 serving): Calories: 320, Fat: 16g, Cholesterol: 45mg, Sodium: 730mg, Carbohydrates: 26g, Dietary Fiber: 3g, Protein: 18g
CARAMEL APPLE PORK CHOPS
~Submitted by Treva, NC
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 4 servings
"Succulent pork loin chops are paired brilliantly with slices of tart apple cooked in a satin-smooth sauce of butter, brown sugar, cinnamon and nutmeg. A few chopped pecans over the top make this a delectable autumn entree."
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)
1.Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2.Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3.In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4.Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Source: All Recipes "Tried & True Quick & Easy" cookbook.
WILD RICE-PECAN PATTIES
~Submitted by Luanne, FL
This is good with a pork roast and can replace the potato I like applesauce with it and maybe a dollop of sour cream on top. I should think regular white rice would work. I like
wild rice better !!
2 cups cooked wild rice
1 cup soft bread crumbs (1 1/2 slices)
1/3 cup chopped pecans
1/2 teaspoon garlic powder
2 eggs
1 jar or can (2 1/2 ounces) mushroom pieces and stems, drained and finely chopped
1 jar (2 ounces) diced pimientos
2 tablespoons vegetable oil
1. Mix all ingredients except oil.
2. Heat oil in 10-inch skillet over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 6 minutes, turning once, until light brown. Remove patties from skillet. Cover and keep warm while cooking rest of the patties.
BANANA PUDDING
~Submitted by Johnny, LA
½ cup sugar
4 eggs
2 cups milk
½ tsp vanilla
1 box vanilla wafers*
5-6 ripe bananas
Slice bananas into ¼ inch rounds. Beginning and ending with vanilla wafers, place alternating layers of sliced bananas and vanilla wafers into a large bowl—the bowl that you will serve the banana pudding in. (I like to use something glass, because it looks nice with the layers of cookies and bananas. If you want to make individual servings, you can use a tall sundae glass for a nice presentation.) Make sure that this step is completely finished before moving to the next step.
In a blender, combine sugar, eggs, and milk. Blend until all ingredients are mixed well, and mixture is frothy. In a non-stick saucepan (or double boiler) over medium heat, cook milk mixture until it begins to thicken. You must stir this constantly to avoid burning or sticking—a whisk works very well for this purpose. Do not let the mixture get too thick—remove from heat when it first starts to get thicker, then add vanilla & stir.**
Immediately pour the milk mixture over the vanilla wafers and bananas. The mixture should completely cover the top layer of vanilla wafers.
Refrigerate until completely cooled. I like to make this a day in advance so that the pudding has time to soak into the wafers and the banana flavor infuses throughout the dish.
* I use only Nilla brand wafers. I find that the other brands do not work as well in this recipe, but you can use whichever brand you prefer.
** If you continue to cook until the mixture is a little thicker, you can pour it into pie shells, bake until set, and cool completely. It makes a really delicious egg custard pie!!!
Source: Home Made Cajun
LEMON MELTAWAYS
~Submitted by Mary S., Nashville, TN
1 1/4 cups all-purpose flour
3/4 cup butter, softened (1 and 1/2 sticks)
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon peel
FROSTING:
3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon freshly grated lemon peel
1 teaspoon lemon juice
Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half. Shape each half into 8x1-inch log. Wrap each in plastic food wrap. Refrigerate until firm (1 to 2 hours). Heat oven to 350°F. Cut each log into 1/4-inch slices with sharp knife. Place 2 inches apart onto ungreased cookie sheet. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely. Combine all frosting ingredients in small bowl. Beat at medium speed, scraping bowl often, until fluffy. Frost cooled cookies.
MINI CHIVE POPOVERS
~Submitted by Treva, NC
Makes 16 servings
Prep: 25 minutes
Start to Finish: 55 minutes
Ingredients
1 tablespoon unsalted butter, melted, plus additional for pans
2 cups all-purpose flour
1 & 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
1 teaspoon ground cumin
2 pinches sugar
4 large eggs, at room temperature
2 & 1/2 cups whole milk, at room temperature
1 cup chopped fresh chives
Directions
1. Preheat oven to 450 degree F and arrange rack in middle of oven. Using two 12-cup nonstick mini-popover pans, butter 8 cups per pan, spacing to allow for even baking.
2. Whisk together flour, salt, pepper, cumin, and sugar in a large bowl. Whisk together eggs, milk, chives, and butter in a medium bowl. Add egg mixture to flour mixture, stirring until just combined. Divide batter between prepared cups, filling them three-quarters full.
3. Bake 10 minutes. Reduce oven temperature to 375 degree F and bake until puffed and golden brown, about 20 minutes. Remove popovers from pan and serve immediately. (Can be kept warm in a 200 degree F oven up to 30 minutes.)
Makes 16 servings.
Nutrition facts per serving: calories: 115 total fat: 4.5g saturated fat: 2g cholesterol: 63mg sodium: 255mg carbohydrate: 14g fiber: 1g protein: 5g
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BARBECUED CHICKEN STEAKS
~Submitted by Doe, Oliver, B.C.
1/4c ketchup
2tbsp cider vinegar
2tbsp. brown sugar
1tbsp. Dijon
1tbsp. Worcester
1/2tsp. chili
4-125g each boneless, skinless single chicken breasts, flattened
In large bowl combine ketchup, vinegar, brown sugar, mustard, Worcester & chili. Add chicken, stir to coat with sauce & marinate 30 mins to overnight, chilled. Grill 3-5 mins per side, just til cooked through. Can also be cooked on lightly oiled Teflon pan.
Per serving:
148 calories
6g carbs
2g total fat
26g protein
Excellent source niacin, B6
70mg cholesterol
211mg sodium
280mg potassium
Source: Bonnie Stern's More Heart Smart Cooking
SWEET AND SOUR MEATBALLS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 large green pepper, diced
3 green onions, thinly sliced
1 8-ounce can unsweetened pineapple tidbits, drained (add separately)
1 cup chicken broth or 1 bouillon cube in 1 cup hot water
1-2 tbls soy sauce
3 tbls vinegar
3-4 tbls brown sugar or honey (to taste)
Pinch of salt
2 tbls cornstarch
1/4 cup cold water
2 cups cooked and cubed chicken
3 cups cooked brown rice (1 cup raw)
Saute green pepper, onion, and pineapple tidbits in nonstick fry pan for 3-5 minutes. Add broth, pineapple juice, soy sauce, vinegar and brown sugar or honey. Stir cornstarch into cold water. Add to mixture. Cook and stir gently until thickened. Add chicken and heat through. Serve over brown rice.
YIELD: 6 servings
CAL: 296 CARBS: 33 grams %CAL FROM FAT: 13 PROTEIN: 30 grams0
EASY HADDOCK BAKE
~Submitted by Treva, NC
SERVINGS 6
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
2 pounds fresh or frozen haddock fillets, thawed
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
2 tablespoons lemon juice
2 tablespoons sherry or reduced-sodium chicken broth
2 tablespoons finely chopped onion
2 garlic cloves, minced
4-1/2 teaspoons butter
1/4 cup dry bread crumbs
1/4 teaspoon Worcestershire sauce
Place the fillets in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. In a small bowl, combine the soup, lemon juice and sherry or broth. Pour over fillets. Bake, uncovered, at 350° for 20 minutes. In a small nonstick skillet, saute onion and garlic in butter for 2 minutes. Stir in bread crumbs and Worcestershire sauce. Sprinkle over fillets. Bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.
Nutrition Facts
One serving: Calories: 219 Fat: 6 g Saturated Fat: 3 g Cholesterol: 102 mg Sodium: 569 mg Carbohydrate: 8 g Fiber: 0 g Protein: 30 g
Diabetic Exch: 4 very lean meat, 1 fat, 1/2 starch.
Source: Taste of Home
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MIXED VEGETABLES AND ORZO VINAIGRETTE
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 2 medium zucchini, thinly sliced
- 8 ounces asparagus, cut into 1-1/2 inch pieces, steamed until crisp tender, cooled
- 1 cup frozen, thawed peas
- 1/2 cup sliced carrots, steamed
- 3/4 cup (6 ounces) orzo, cooked
- Mustard-Turmeric Vinaigrette (recipe follows)
- 2 cups torn lettuce leaves
- 4 cherry tomatoes, cut into halves
DIRECTIONS
Combine zucchini, asparagus, peas, carrots, and orzo in bowl; pour Mustard-Turmeric Vinaigrette over and toss. Spoon onto lettuce on salad plates; garnish with tomatoes.
Mustard-Turmeric Vinaigrette
Makes: About 1/2 cup
INGREDIENTS
- 1/4 cup red wine vinegar
- 1/4 teaspoon ground turmeric
- 2-3 tablespoons lemon juice
- 2 tablespoons olive, or vegetable, oil
- 2 teaspoons Dijon-style mustard
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS
Heat vinegar and turmeric in small saucepan over medium heat until turmeric is dissolved, stirring constantly, 2 to 3 minutes; cool.
Mix vinegar mixture and remaining ingredients; refrigerate until serving time. Mix again before using.
Nutritional Information Per Serving (1/8 of recipe): Calories: 142, Fat: 4.2 g, Cholesterol: 0 mg, Sodium: 112 mg, Protein: 5.5 g, Carbohydrate: 20.9 g
Diabetic Exchanges: 1 Vegetable, 1 Bread, 1 Fat
Source: "1,001 Delicious Recipes For People with Diabetes"
MARINARA SAUCE
~Submitted by Mary S., Nashville, TN
Yield: 6 servings, 1/2 cup each
INGREDIENTS
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 (16 ounce) can tomatoes, with their liquid
- 1 (6 ounce) can tomato paste
- 2 teaspoons sugar
- 2 tablespoons minced fresh basil
- Salt and pepper to taste
DIRECTIONS
In a medium saucepan over medium heat, heat the oil. Add the garlic and onion and saute for 3 minutes.
Add the remaining ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 20 minutes until thick.
Nutritional Information Per Serving (1/2 cup):
Calories: 62, Fat: 2 g, Cholesterol: 0 mg, Sodium: 133 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate
Source: "The Diabetes Food and Nutrition Bible"
TURKEY RATATOUILLE CHILI
~Submitted by Mary S., Nashville, TN
Yield: 4 to 6 servings
INGREDIENTS
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 1 cup chopped onions
- 1-2/3 cups chopped zucchini
- 1-2/3 chopped peeled eggplant
- 1-1/2 cups chopped mushrooms
- 12 ounces ground turkey
- 2 tablespoons tomato paste
- 1 can (19 ounces) tomatoes, pureed
- 2 cups chicken stock
- 1-1/3 cups peeled chopped potatoes
- 1 cup canned red kidney beans, drained
- 1 tablespoon chili powder
- 1-1/2 teaspoon dried basil
- 1 bay leaf
DIRECTIONS
In large nonstick saucepan spray with vegetable spray, heat oil over medium heat. Add garlic, onions, zucchini and eggplant; cook for 5 minutes or until softened. Add mushrooms and cook 2 minutes longer. Remove vegetables from skillet and set aside.
Add turkey to skillet and cook for 3 minutes, stirring to break it up, or until no longer pink. Drain fat and add cooked vegetables to skillet.
Add tomato paste, tomatoes, stock, potatoes, beans, chili powder, basil and bay leaf; bring to a boil. Cover, reduce heat to low and simmer for 40 minutes, stirring occasionally.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 250, Carbohydrate: 36 g, Fiber: 7 g, Protein: 20 g, Fat: 4 g, Sodium: 615 mg, Cholesterol: 37 g
Diabetic Exchanges: 1 Starch, 3 Vegetables, 1-1/2 Lean Meat, 1 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
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CHOCOLATE MALT
~Submitted by Laura W. in the A2Z Yahoo Forum
1/2 cup Whoppers
1/2 cup milk
2 scoops ice cream
Combine and mix in blender all the ingredients in a blender.
Makes 1 serving.
TUNA POTATO CROQUETTES
~Submitted by Ann, FL
Simple, quick and comforting, these golden cakes go well with a spoonful of reduced-fat sour cream and a sprinkle of chopped fresh chives. Try mixing in a bit of chopped dill, capers or lemon zest for a variation.
Makes 2 Servings.
Total: 20 minutes
* 1 1/2 cups frozen shredded hash brown potatoes, thawed
* 1 6-ounce can chunk light tuna in water, drained and flaked
* 1 egg, lightly beaten
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 3 teaspoons extra-virgin olive oil, divided
1. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine. Shape into four 1/2-inch-thick patties.
2. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes. Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.
Source: FoodReference.com
HAM AND CAULIFLOWER CASSEROLE FOR TWO
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 small cauliflower, separated
1/4 cup cornflake crumbs
1/4 pound cooked diced ham
3 tablespoons chopped green pepper
1/2 cup graded cheddar cheese
3/4 cup sour cream
1/4 cup grated parmesan cheese
dash of paprika
In a medium saucepan add cauliflower and water. Bring to a boil and continue boiling for 15 minutes or until tender. Drain, mix together the cauliflower and crumbs. Add ham, green pepper and cheddar cheese. Place the whole mixture in a buttered casserole dish. Top with the sour cream. Sprinkle with
parmesan cheese and bake at 325 DEGREES F for 20 minutes.
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ENCHILADA STACK
1 1/2 pounds lean ground beef
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
1/2 teaspoon cumin
1 can (4 ounces) chopped ripe olives
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped chile peppers
6 flour tortillas
8 ounces grated Mexican blend cheese
1/2 cup water
In a large skillet cook ground beef and onion until beef is browned. Drain well. Stir in salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers. Bring to a boil. In a greased 2 1/2-quart round casserole, alternate layers lightly buttered tortillas, meat mixture, and shredded cheese, ending with cheese sprinkled over top. Add water and cover with lid or foil. Bake at 400° for 30 minutes. Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.
Serves 6 humans (or 3 teens).
APPLE TURNOVERS
1 package puff pastry sheets (thawed if frozen)
4 large apples
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 teaspoon lemon juice
Glaze (recipe follows)
Peel, core then slice the apples. Over low heat, in a medium saucepan, cook the apples with sugar, cornstarch, cinnamon and lemon juice. Stir often, until apples are tender. Once tender, refrigerate until cool.
Preheat oven to 400.
Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square then cut into four 6-inch squares. Place 1/4 cup of the apple mixture in the center of each square. Brush the edges with water, then fold to form triangles. Be sure to seal the edges firmly with a fork. Place on baking sheets. Bake 25 minutes or until golden. Cool on wire rack.
Glaze: In a small bowl, mix together 1/2 cup confectioners sugar and 1 tablespoon water. With a spoon, drizzle over the turnover, allow it to set before serving.
Makes: 8
GREEN CHILE STEW
I got this from a Taste of Home CD. This one is so easy, you just dump the ingredients in the pot.
3 pounds stewing beef, cut into cubes
2 onions, medium, minced
2 tablespoons vegetable oil
1 (16 oz) can pinto beans
1 (10 oz) can tomatoes
1 cup water
2 (4 oz) cans green chiles
3 tablespoons beef broth granules
1 tablespoon sugar
1 garlic clove, minced
1/2 cup shredded white cheddar or Monterey Jack cheese
6-8 flour tortillas
In a large saucepan, brown beef and onions in oil. Add beans, tomatoes, water, chiles, beef broth granules, sugar and garlic. Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour until meat is tender. Ladle into bowls, sprinkle with cheese, and served with warmed tortillas.
SHRIMP SCAMPI CHEESECAKE APPETIZER
I found this gem of a recipe on AllRecipes; it is by Betty L. Ince. Any pastry shells will work, and several readers suggested phyllo, which is what I used and was able to make a few dozen. What a fabulous appetizer.
Rated: 5 out of 5 on AllRecipes
Prep Time: 45 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour 10 Minutes
Yields: 12 servings
"Puff pastry shells are filled with a sophisticated blend of cream cheese, Gouda cheese and shrimp sauteed with onion and garlic. Baked and garnished with whole shrimp and chopped chives, these are appetizers worthy of your most elegant gatherings."
INGREDIENTS:
1 tablespoon olive oil
1 onion
6 teaspoons minced garlic
1 pound fresh shrimp, peeled and deveined
12 shells puff pastry, baked
4 tablespoons butter or margarine
3 (8 ounce) packages cream cheese, softened
4 eggs
1/2 cup heavy cream
16 ounces smoked Gouda, grated
2 teaspoons salt
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.
3. Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
4. Remove center circle and a small portion of inside of cooled puff pastry shells.
5. In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.
6. Spoon filling into puff pastry shells.
7. Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.
POTATO, BACON, AND CHEESE SOUP
1/4 lb. bacon, cooked and crumbled
1 tbsp. bacon drippings
4 potatoes, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
2 tbsp. chicken bouillon
4 c. water
Combine all ingredients and simmer until tender.
Add:
1 (12 oz.) can evaporated milk
2 tbsp. flour mixed with 1/4 c. water
Mix until thick and thoroughly heated.
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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
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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