Publisher's Desk...
Good morning to everyone. Did you wake up feeling like you'd overslept? Well,
chances are it's just "daylight savings time" where you live. If you're like me, you set the clock last night.
Your clock says you got an extra hours' sleep but your body is living proof to
the contrary, lol.
We have a great theme issue for you today. It is filled with recipes that contain five ingredients or less. As a matter of fact, the response to
this topic was so great that we should have another one for you next Sunday! I am so very pleased with the response and know you
will be, too. We have so many wonderful recipes that I would never have come up
with had I been faced with the challenge, alone. My thanks to all who
participated. Don't forget, if your recipes do not appear in this issue, we
should get to yours in next Sunday's issue, ok?
Besides all the great recipes, we have some humor expressly from the guys. These
are a hoot and I hope you will visit the Crazy Corner for that. We have some
other items of interest including a few little icons that state "Cast My Vote".
Make sure that you give one a try. You will feel better knowing you did the
right thing (and I will feel better knowing you cared enough to do so). Your
vote will help a2z grow which means more and varied recipes for your collection.
Thanks!
"It is a requirement that items sent for posting NOT be from other newsletters."
Please remember:
A to Z Recipes is an Honor System publication. Your necessary participation keeps the monthly minimum contribution set low and this publication possible.
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
Tips for Families
Source: Good Morning America
The dilemma that turns families into fast food junkies is a common one. Time, or
the lack of it, leads to either having to grab food on the fly, or being too
tired at night to cook. Families have to change some of their behaviors, and lay
down some laws.
Here are some tips from Good Morning America's parenting contributor Ann
Pleshette Murphy on how it can be done.
Start Early, and Plan: By starting dinner in the morning, when also putting
lunches together, families are able to have something set up for the evening,
when they are tired. The crock pot, which slow cooks food all day, is great in
this regard, but it is not a cure-all. The family also must do advance planning
of meals, and must shop for groceries on the weekend.
Easy Meals, Freezing Meals: Instead of using the crock pot, families looking for
quick recipes can also make skillet meals or one-dish dinners, Murphy said. For
family favorites, they can make double batches, and freeze one. Another idea is
to invest in a three- four- or five- ingredient cookbook (there are dozens on
the market.) Ask friends to "test" the short recipes, and report back. Another
dinner idea: take a "salad bar approach" to use up leftovers and let everyone
help himself.
Pick 10 Favorites: Instead of going crazy trying to come up with something new
every night, pick 10 favorite menus and plot them on your calendar, i.e., make
Tuesday pasta night. Or try a "backwards day," and serve breakfast for dinner.
Eggs are full of protein.
Make Fast Food a Treat: Instead of cutting out fast food entirely, make it a
weekend reward. The children will see it on TV, so you cannot completely ignore
it. But try giving your child a toy as a reward when they eat a healthy meal at
home.
Choose Fast Food Wisely: When you do have fast food, don't get the "super sized"
version, or if you do, bring the leftovers home, and do not insist that children
finish their food. If possible, have the children choose water or juice instead
of soda.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Betty Crocker 4-Ingredient Dinners
By Betty Crocker Editors
List Price: $22.95
Price: $16.07
You Save: $6.88 (30%)
Eligible for FREE Super Saver Shipping.
Did You Know?...
Quick Meals For Busy Families
Do you know what you are having for dinner tonight? Most families do not and the
decision is usually made on the way home from work. And with fall football
practice, dance lessons, club meetings, church events, school activities plus
much more, it is no wonder that families are eating out more and are more
stressed about what to fix for dinner. One way to avoid the stress of what to
eat is to plan menus for the week. Menu planning can also help reduce the amount
of money and time spent on shopping and preparing meals.
Begin by making a list of your family’s favorite meals. Then categorize them by
preparation time. When choosing recipes for quick-to-fix meals, keep in mind
that recipes with fewer ingredients will usually limit the number of steps
involved in preparation. Try to use recipes that are mixed, cooked and served in
the same container. This will also help to reduce the number of utensils used
and reduce clean up time.
Stock up on frequently used non-perishable items. Keep quick-to-heat prepared
frozen meals or meal kits on hand for nights when meal preparation time is
tight.
Plan menus for a week in advance. Check family members schedules to see which
nights you will need to use quick-to-fix meals. Involve the family in meal
preparation. Younger members can help mix, wash vegetables, set the table, etc.
Also by knowing what you are fixing, it can help cut down on mealtime stress.
Just look at the menu to see what is for dinner!
Keep a running grocery list. This is especially important if more than one
person is helping to prepare meals. As items are used up or are close to being
used up, jot it down on the list. This will help reduce the number of trips to
the grocery store for just one or two items.
When you know what you are having for dinner, some of the preparation can be
done in advance. Some cooking methods can also reduce preparation time. Using
the slow cooker or crock-pot, stir-frying or steaming of vegetables is a good
way to cut down on meal preparation time.
Think like a chef. Start on tomorrow’s dinner while working on tonight’s dinner.
Peel and chop vegetables ahead of time to cut down on preparation time. Or
choose one day to chop all the vegetables needed for the week’s menus.
Take advantage of convenience when time is short. Pre-packaged salad greens,
tomato sauces, bake and serve rolls and pre-cut, canned and frozen fruits and
vegetables are all examples of easy to prepare foods.
Double favorite recipes, freezing extra servings in easy to thaw portions.
Freeze extra cooked chicken breasts for quick salads, enchiladas and soup. Use
leftovers as planned-overs, which can reduce preparation time and save money.
For example, left over baked chicken and vegetables can become a chicken pot-pie
when you add a can of low fat cream of chicken soup and top with biscuits or
crushed corn flakes. Just serve with a salad and dinner will be ready.
Invest in quality. The right tools, like a large non-stick skillet, sharp knives
and a large cutting board, make meal preparation faster and easier. Organize
your kitchen so that you can locate your equipment, ingredients and utensils
easily. Store items where they are used most often. Make a point of cleaning as
you go to help reduce the amount of time spent in clean up.
Be flexible. Dinner does not always have to be meat and potatoes. Being from the
south, most of us believe that dinner should consist of meat, two vegetables,
salad, bread and dessert. Change your way of thinking. A soup, salad, sandwich
or one-dish meal can be a nutritious alternative for dinner.
There are many ways to cut down on meal preparation time and stress. Here is a
super quick-to-fix meal idea. The soup is very creamy and delicious. Just add a
sandwich and fruit for a nutritious meal.
Quick Tomato Soup
1 jar Alfredo Sauce
1 jar Tomato with Basil Sauce
1 can chicken broth
Mix all ingredients together is a medium saucepan. Heat over medium heat until
heated through. Serve immediately.
Research source: University of Arkansas Cooperative Extension Service
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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Discussion Forum
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom’s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother’s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the “family” here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother’s Day, please send along your “Recipes Mom Used to Make”. Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes 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 are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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Betty Crocker's Quick & Easy Cookbook
By Betty Crocker Editors
Price: $17.95
Eligible for FREE Super Saver Shipping.
Crazy Corner...
Humorous -- only if you are a woman!!
Shared by Larry Holmes, Ontario, Canada
After 17 years of marriage, a man dumped his wife for a younger woman. He wanted
to continue living in their downtown luxury apartment with his new lover so he
asked his wife to move out and get another place. His wife agreed to this,
provided that he would give her 3 days alone at the apartment to pack up her
things.
She spent the first day packing her belongings into boxes, crates and suitcases.
On the second day, she had the movers come and collect her things. On the third
day, she sat down for the last time at their beautiful dining table by
candlelight, put on some soft background music, and feasted on a pound of shrimp
and a bottle of Chardonnay.
When she had finished, she went into each room and deposited a few of the
half-eaten shrimp shells into the hollow of the curtain rods. She then cleaned
up the kitchen and left.
When the husband returned with his new girlfriend, all was bliss for the first
few days. Then slowly the apartment began to smell. They tried everything;
cleaning & mopping and airing the place out.
Vents were checked for dead rodents, carpets were steam cleaned. Air fresheners
were hung everywhere. Exterminators were brought in to set off gas canisters,
during which they had to move out for a few days, and in the end they even paid
to replace the expensive carpet.
Finally, they could not take it any longer and decided to move. They could not
find a buyer for their stinky apartment so they had to borrow a huge sum of
money from the bank to purchase a new place.
The moving company arrived and did a very professional packing job, taking
everything to their new home....including the curtain rods.
DO NOT MESS WITH A WOMAN!!!!!!!!
Southern Comfort
Shared by John B., TX
A lady was driving across the Savannah River Bridge in Augusta, GA one day.
As she neared the top of the bridge, she noticed a young man standing near the
edge of the bridge a fixin' to jump.
She stopped her car, rolled down her window and said, "Please don't jump; think
of your Mother and Father."
He replied, "My Mom and Dad are both dead. I'm gonna jump."
She said, "Well, think of your wife and children."
He replied, "I'm not married and I don't have any kids."
She said, " Well, then think of Robert E. Lee."
He replied, "Who the hell is Robert E. Lee?"
She replied, "Well just go on and jump, you Yankee bastard!"
GROAN
Shared by Richard K, Bradenton, FL
Scientists at MIT have reportedly announced that they have discovered a new
species of weevil that feeds solely on the cotton fibers in men's shorts. The
researchers have no idea where the species originated and are appealing to the
general public, as well as, the rest of the scientific community for any
information that would help identify the insect. They are anxious to identify
"what weevil lurks in the shorts of men".
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Theme Favorites...
PEANUT BUTTER CREAM FUDGE
~Submitted by Mary, TN
I run a local cooking club in Nashville and I do a monthly newsletter. This
month is Five Items Or Less. All of these recipes came from Taste of Home Quick
Cooking magazine. Use them or not as you can, but I hope you will. ~ Mary
2 cups sugar
1 cup (8 ounces) sour cream
1/8 tsp salt
1 cup peanut butter*
1 tsp vanilla extract
In a heavy saucepan, combine the sugar, sour cream and salt; bring to a boil.
Cover and simmer 5 minutes. Uncover and cook over medium heat until a candy
thermometer read 238F (soft-ball stage). Remove from heat; stir in peanut butter
and vanilla. With a wooden spoon, beat until thick and creamy, about 5 minutes.
Transfer to a buttered 8" square dish. Cool and cut into squares. Store in the
refrigerator. Yield: 1-1/2 pounds.
*Note: Reduced fat or generic brands of peanut butter are not recommended for
this recipe.
STRAWBERRY SAUCE
~Submitted by Rita, MN
2/3 cup sugar
1 pint strawberries, washed & hulled
1/3 cup water
1 tablespoon lemon juice
Place sugar and water in small saucepan--stir and bring to boil. Simmer until
sugar is completely dissolved. Allow syrup to cool completely. Place half the
berries in jar of blender; add lemon juice and all the cooled syrup. Puree until
smooth. Coarsely chop remaining berries and add to purée. Can be stored in
refrigerator in tightly covered containers for up to 4 days. I have tripled this
and more and then froze in quart size baggies. This sauce can be used for over
yogurt, ice cream, or other favorite desserts. My husband likes it in his corn flakes.
BORDEN'S CHILI MAYONAISE - 1926
~Submitted by Ann, FL
Here is a recipe for Chili Mayonnaise from The Borden Company 1926 cookbook:
3/4 cup Borden's Condensed Milk
1/4 cup chili sauce
Blend thoroughly and serve with plain lettuce or vegetable salad.
BUSY DAY PORK CHOPS
~Submitted by Margee Lee, Southern CA
I don't remember which family member I got these recipes from, either my aunt or cousin, we swap a lot.
INGREDIENTS:
4 - 6 Pork Chops, trim off any fat
1 Pkg Onion Soup Mix (Lipton’s is best)
1 Can (14 oz) Low-sodium Chicken Broth
Cornstarch
DIRECTIONS:
Place pork chops in crock-pot. In a separate bowl, combine soup mix and chicken
broth. Pour over chops.
Cover and cook on Low heat for 6 to 8 hours. Remove pork chops, and keep warm.
Combine cornstarch with water and slowly add to broth in crock-pot to create
gravy. Serve over pork chops and your choice of potatoes, rice or noodles; I
like it best with noodles and a garden salad.
GARLIC CHICKEN
~Submitted by Kathy, GA
Ingredients:
2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
Directions:
Preheat oven to 425 degrees F (220 degrees C). Warm the garlic and olive oil to
blend the flavors. In a separate dish, combine the bread crumbs and Parmesan
cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into
the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated
oven for 30 to 35 minutes, until no longer pink and juices run clear.
GARLIC PARSLEY SPAGHETTI
~Submitted by Joyce B, IL
1 (16 oz.) pkg. thin spaghetti
4 garlic cloves, minced
1/2 C. olive or vegetable oil
1/2 C. minced fresh parsley
salt & pepper to taste
Cook spaghetti according to pkg. directions. In a large skillet, lightly brown
garlic in oil over medium heat. Drain spaghetti and add to the skillet. Sprinkle
with parsley, salt & pepper and toss to coat. Makes 8-10 servings.
Recipe courtesy: Southern Living mail insert
SIERRA STEAK ROAST
~Submitted by Pat in the High Sierras, CA
1 - 2 1/2 - 3 lb. sirloin steak, 2 1/2 " thick
6 tablespoons butter
3/4 teaspoon seasoned salt
1/2 teaspoon each of garlic powder, onion salt and pepper
1 1/4 cup fresh bread crumbs
1 1/4 cup finely grated cheddar cheese
Preheat oven to 375 degrees. Mix butter and spices. Spread mixture over top of
steak. Mix bread crumbs and cheese together and press on top and sides of steak.
Place steak in large brown paper bag. Fold top over and staple shut. Place bag
in shallow pan. Bake at 375 degrees for 45 minutes. (For medium done steak, bake
additional 10 minutes.) Let sit in bag for 5 minutes out of oven. Transfer to
platter and slice thinly. Serves 4-6
SAUSAGE ROLLS
~Submitted by Mary, Nashville, TN
Ready in 1 hour or less
1 pound bulk pork sausage
1 package (8 ounces) cream cheese, cubed
2 tubes (8 ounces each) refrigerated crescent rolls
In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in
the cream cheese until melted. Separate each tube of crescent dough into four
rectangles; seal seams and perforations. Spread rectangles with sausage mixture.
Roll up jelly-roll style, starting with a long side. Pinch seams and ends to
seal. Place seam side down on an ungreased baking sheet. Bake at 350F for 20-25
minutes or until golden brown. Let stand 5 minutes before cutting each roll
diagonally into fourths.
Yield: 8 servings.
FRUITED CHIFFON PARFAITS
Makes 3 ½ cups or 7 servings
~Submitted by Larry Holmes, Ontario, Canada
1 can (8 ounces) fruit in light syrup or juice
package (4-serving size) sugar-free gelatin, any flavor
½ cup cold water
ice cubes
1 cup thawed non-dairy whipped topping
Drain fruit, reserving liquid. Spoon fruit into parfait glasses. Add water to
reserves liquid to make ¾ cup; pour into small saucepan. Bring to a boil over
high heat. Pour boiling liquid into blender. Add gelatin. Cover and blend at low
speed until gelatin is completely dissolved, about 30 seconds. Combine cold
water and ice cubes to make 1 ¼ cups. Add to gelatin and stir until ice is
partially melted. Then add whipped topping. Blend at high speed for 30 seconds.
Pour over fruit in glasses. Chill until set,
about 30 minutes. Garnish with additional fruit if desired.
ONE-DISH CHICKEN BAKE
~Submitted by Linda, MI
Ok Maggie....this is my first recipe submission. If you don't count water, it qualifies for 5 ingredients or less. I cut the recipe out of a recent copy of Woman’s Day magazine and have made it twice. It's a keeper!
1 Box Stove Top Stuffing Mix
1/2 stick (1/4 cup) butter or margarine
4 skinless, boneless chicken breasts
1 can cream of mushroom soup
1/3 cup sour cream.
1. Heat oven to 375 degrees. Have a 13 x 9 baking dish ready.
2. Mix stuffing mix, butter and 1 1/2 cups hot water in a large bowl. Set aside
3. Arrange chicken in baking dish. Mix soup and sour cream until blended. Spread
evenly over chicken, then top with stuffing mixture.
4. Bake 30 minutes or until chicken is cooked through.
Enjoy!
ITALIAN STEAK
~Submitted by Drema, WV
Hi my name is Drema. I am from WV and I love your newsletter. I have a recipe that I think some people might like. I know my husband sure does. I call it Italian Steak. The recipe is as follows.
Take a nice round steak, put a little oil in your pan and cook on med heat
till its done.
Drain all oil off and cut up a sweet pepper into rings on top.
Add a large onion cut up the same as the pepper.
Add a few hot pepper rings, how much depends on hot you want it to be.
Add 1 can of tomato sauce.
Cover and let start out on med heat for about 20 mins, then turn down on low
heat for 15 to 20 mins.
This recipe doesn't take long to fix and it is very good. I fix this when I am
in a hurry and haven't really planned my supper. I had gave this recipe to my
mother-in-law and she makes hers in a pot instead of a frying pan, either way it
doesn't matter. Hope you enjoy it as much as my family does.
SALMON, TUNA OR CRAB CAKES
~Submitted by Brenda, AL
I got this from out local TV web site and it is so good. I hope it is OK to send. I have only tried the salmon so far.
6 oz Stove Top Stuffing
1/3 cup mayonnaise
2 cans(6oz) each of the meat of your choice listed above.
Mix all well, shape into patties. Cook 3 minutes or until brown. I used olive
oil to cook mine.
SHREDDED SWEDE
~Submitted by Robyn, Gold Coast, Australia
2 rashers bacon - chopped
1 Tbsp butter
Grated Swede for 4 servings
1/4 cup chopped parsley
Freshly ground pepper, salt and sugar to taste
Fry bacon until crisp, remove half from pan. To the rest add butter and grated
Swede. Add about ¼ cup water, cover tightly and cook over high heat for about 5
minutes until just tender. Remove lid and cook until liquid has evaporated,
adding parsley, pepper, salt and sugar.
Serve sprinkled with the remaining bacon.
BAKED PUMPKIN
~Submitted by Jessica, Corfu, Greece
Thought I'd send you a few Native American recipes to choose from, for the five ingredients or less theme. (Pick your faves!) These recipes are from the Pueblo of Santa Ana in Bernalillo between Albuquerque and Santa Fe (where my mom lives). Hope you enjoy them.
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan
with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
CHICKEN HOUSE COLESLAW
~Submitted by Pam, Swanton, OH
1 small head cabbage, about 1 1/4 pounds
1/3 cup PLUS 1 Tablespoon sugar
3/4 cup vinegar
1/4 cup canola oil
salt to taste
Shred cabbage. You should have about 8 cups. Combine vinegar, oil, and sugar,
and whisk until sugar has dissolved. Pour dressing over cabbage and season with
salt. Toss well. Cover and refrigerate for at least two hours, stirring
occasionally.
BAKED SWISS CHICKEN
~Submitted by Mary, Nashville, TN
6 boneless skinless chicken breast halves (1-1/2 pounds)
1 can (10-3/4 ounces) cream of chicken soup, undiluted
1/2 cup white wine or chicken broth
6 slices Swiss cheese
1 cup crushed seasoned croutons
Place chicken in a greased 13" x 9" x 2" baking dish. In a bowl, combine the
soup and wine or broth; pour over chicken. Top with cheese and sprinkle with
croutons.
Bake, uncovered, at 350F for 35-40 minutes or until chicken juices run clear.
Yield: 6 servings.
MEATLOAF ALA SOUTH BEACH DIET - Phase I
~Submitted by Rosemarie, Kansas City, MO
I created this yesterday amid chuckles that you can't do meatloaf without
breadcrumbs, etc. We both craved meatloaf and we are on the South Beach Diet
which restricts carbs, etc. a lot.
2 lbs. ground sirloin
2 eggs, beaten
3-4 T dried minced onion
1/2 - 3/4 C salsa depending on "juiciness"
Seasonings to taste - salt, pepper or other. I used 1 t Mother Nature's
Seasoning
Beat eggs and add onion to them; let sit about 10 minutes to hydrate onion. Mix
in salsa and seasonings. Add to ground sirloin and gently mix to blend. Place in
a butter-sprayed loaf pan. Bake at 350 for 1 1/2 to 2 hours until brown and
yummy on top. If desired, you may top with more salsa for the last 15 minutes.
It is slightly on the crumbly side but the flavor is wonderful.
QUICK CAKE
~Submitted by Rosie, WI
1-Can of fruit
1-Box cake mix
1-Stick of butter or margarine
Open can of fruit (can be fruit cocktail, berries, pineapple, anything you
like). With all juice.
Pour in bottom of greased cake pan - 13 x 9.
Sprinkle Dry cake mix on top, spreading evenly.
Dab butter over top (about a half inch apart).
Place in pre-heated oven 350 degrees for 35-40 minutes
I use yellow or white cake mix, but have used chocolate also, I use chunky
fruit.
CREAMY ORANGE PIE
Makes 8 servings
~Submitted by Larry Holmes, Ontario, Canada
1 package (4-serving size) orange flavored gelatin
1 cup boiling water
1 pint vanilla ice cream, softened
1 chocolate crumb crust
whipped topping, thawed
Dissolve gelatin in boiling water. Spoon in ice cream, stirring until melted and
smooth. Chill until slightly thickened, about 10 minutes. Pour mixture into
crust. Chill until firm, about 2 hours. Garnish with whipped topping.
HUNGARIAN PORK CHOPS
~Submitted by Lou, FL
Here are a couple of good recipes for the readers of A2Z. Such a nice
thoughtful group you have achieved.
1 box of au gratin potatoes (your choice)
4 cups of cabbage
1/2 cup pimientos
4 pork chops
Using a 2 quart casserole, mix potatoes as directed on box except increase water
to 2 1/2 cups. Stir in the cabbage and pimientos and lay chops on top. Bake at
400* for about an hour.
QUICK & EASY FUDGE
~Submitted by Cathie F, Gainesville, TX
1 can condensed milk
1 12oz pkg semi sweet chocolate chips
6 oz butterscotch chips (can use peanut butter chips)
1 t vanilla
1/2 cup chopped nuts (optional)
In saucepan combine milk, chocolate chips & butterscotch chips cook to melt
chips, stirring constantly. Remove from heat stir in vanilla & nuts pour into 8
x 8" pan lined with greased wax paper. Put in refrigerator till set. Remove from
pan & cut into bite size pieces.
CREAM CHEESE PINEAPPLE PIE
~Submitted by Mary, Nashville, TN
1 unbaked pastry shell (9 inches)
1 package (8 ounces) cream cheese, softened
1 carton (16 ounces) vanilla yogurt
1 cup pineapple preserves
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at
450F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a mixing bowl, beat cream cheese until smooth. Add the yogurt and preserves,
pour into crust. Cover and freeze for 8 hours or overnight. Remove from the
freezer 30 minutes before cutting.
Yield: 6-8 servings.
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Heart Healthy...
FRENCH CARROT SALAD
Serves 4 (full 1/2 cup)
~Submitted by Pat, Auburn, WA
2 cups shredded carrots
1/2 cup diced onion
1/4 cup fat-free French dressing
1 tsp. dried parsley flakes
2 Tbsp. fat-free mayonnaise
In medium bowl, combine carrots and onion. Add French dressing, parsley, and
mayonnaise. Mix gently to combine. Cover and refrigerate at least 30 minutes.
Healthy Exchanges: 1-1/4 vegetable; 1/4 slider; 3 optional calories
Nutrition per serving: 56 calories; 0 gm fat; 1 gm protein; 13 gm carbohydrate;
177 mg sodium; 1 gm fiber
Diabetic Exchanges: 2 vegetable
Source: Joanna Lund's book: HELP Healthy Exchanges Lifetime Plan; It's Not a Diet, It's a Way of Life
WAGON WHEEL PASTA AND SALSA CHICKEN
Makes 4 servings
~Submitted by Pat, Auburn, WA
8 ounces wagon wheel pasta, uncooked
1 (24-ounce) jar thick and chunky mild salsa
1 (9-ounce) pkg. frozen cooked diced chicken breast (or use left-overs)
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine salsa and chicken in a medium nonstick skillet. Cover
and cook over medium heat 5 minutes or until chicken is thoroughly heated,
stirring occasionally.
Place 1 cup drained pasta on each of 4 plates; top evenly with chicken mixture
and cheese.
Nutrition information: Weight Watchers 8 points
Exchanges: 3 Starch; 1 Vegetable; 3 Lean Meat
395 calories; 51.0 g carbohydrate; 6.2 g fat (2.4 g saturated); 4.6 g fiber;
33.1 g protein; 64 mg cholesterol; 647 mg sodium; 62 mg calcium; 3.2 mg iron
Source: Weight Watchers 5 Ingredient 15 Minute Cookbook
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For Two...
DEPRESSION DAYS MACARONI AND CHEESE
~Submitted by Diane, OH
This recipe is from a cookbook of "comfort food" recipes, which I recently
received when I made a pledge to support my local public television station.
2 cups macaroni, cooked
1 large onion. chopped
1 cup large curd cottage cheese
salt to taste
pepper to taste
Cook macaroni and drain.
Place in large bowl.
Fry onion to a golden brown in butter.
Pour onion into hot macaroni.
Add in large curd cottage cheese while mix is still hot and stir gently.
Season to taste.
Serves 2.
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Publisher's Choice...
OLIVE-STUFFED CHICKEN WITH ALMONDS
This chicken recipe calls for a simple combination of chicken breasts with
briny olives for a good flavor base.
4 boneless chicken breast halves with skin (about 2-1/4 pounds total)
1 cup brine-cured green olives such as picholine, pitted and chopped
2 tablespoons unsalted butter
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley
Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in the thickest
part of each. Stuff each chicken breast with 1-1/2 teaspoons olives, then season
with salt and black pepper.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until
foam subsides, then toast almonds, stirring frequently, until a few shades
darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool
(do not clean skillet).
Heat skillet over moderately high heat, then add chicken breasts, skin sides
down, and sprinkle with remaining olives. Saute chicken breasts until skins are
golden brown, 8 to 10 minutes. Turn chicken over and cook, covered, over
moderate heat until just cooked through, 5 to 7 minutes more, then transfer to
plates.
While chicken is cooking, chop almonds. Add remaining tablespoon butter and 3
tablespoons water to skillet and heat, stirring, until butter is melted. Stir in
almonds, parsley and black pepper to taste. Spoon sauce over chicken.
Makes 4 servings.
Source: Gourmet's Five Ingredients
More Than 175 Easy Recipes for Every Day
By Gourmet Magazines's Editors
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