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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. There are enough recipes in this issue to make you scramble for that mouse, cutting and pasting to your heart's content. Also, thanks to our friends who so kindly participate in this publication, there's plenty to make you think and laugh, too.
The weather is so gorgeous right now that it makes me almost forget about the hurricane season that will eventually rear its ugly head on the Gulf Coast soon enough. Like my buddy
Richard in Memphis, TN always says, "We'll jump off that bridge when we get to
it".
The a2z recipe cupboard is getting bare, friends. I have recipes left from only a handful of participants, barely enough to round out another issue. If you've never shared a recipe for posting, or if it has been a while, please take the time to do so. Soon. Information about submitting recipes (and other items for posting) is located in the
Monthly Theme, Recipe Submissions section. You'll find the appropriate email links there as well. It takes more than a few people to keep
A to Z Recipes Newsletter in your inbox twice weekly. I look forward to hearing from you and thank you in advance.
Our Monthly Theme topic of Potluck Pleasers is moving at a snail's pace. We usually have a lot more recipes submitted by mid-month for the theme issues. Maybe you're taking your time to find the perfect recipe? Maybe you have forgotten? Well, let's keep the
Monthly Theme issues a permanent part of our routine by getting busy, okay? At my age, I know tomorrow is here before you know it. Visit the
Monthly Theme, Recipe Submissions section to read all about it and how you can be a part of one of the most popular features of
A to Z Recipes Newsletters. Thanks again!
You'll think I was saving the best for last once you get into today's issue. The assortment of recipes is great, there's so many for chicken, pork, beef; desserts to please even the diabetics, and so much more. Join me in thanking the following for their help:
Rusty, FL
Mary S., Nashville, TN
Lisa H., Belmont, NC
Charlie, Mobile, AL
Barbara, Chula Vista, CA
Brenda, AL
Chris M., NM
Treva, Eastern TN
Beverley, Montreal, Canada
Jean, Syracuse, NY
Robyn, Auckland, New Zealand
Mary S., Nashville, TN
Johnny, LA
Kat, Spain
Larry Holmes, Ontario, Canada
Aafrin, Pune, India
We'll see you here again on Wednesday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
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Ramblings
God Is...
Shared by Rusty, FL
A fifth grade teacher in a Christian school asked her class to look at TV commercials and see if they could use them in some way to communicate ideas about God.
Here are some of the results:
God is like..
BAYER ASPIRIN
He works miracles.
God is like...
a FORD
He's got a better idea.
God is like...
COKE
He's the real thing.
(This is great)
God is like...
HALLMARK CARDS
He cares enough to send His very best.
God is like...
TIDE
He gets the stains out that others leave behind.
God is like...
GENERAL ELECTRIC
He brings good things to life.
God is like...
SEARS
He has everything.
God is like...
ALKA-SELTZER
Try him, you'll like Him
God is like...
SCOTCH TAPE
You can't see him, but you know He's there.
God is like.. .
DELTA
He's ready when you are.
God is like...
ALLSTATE
You're in good hands with Him.
God is like...
VO-5 Hair Spray
He holds through all kinds of weather.
God is like...
DIAL SOAP
Aren't you glad you have Him? Don't you wish everybody did?
(that one is my favorite)
God is like...
the U.S. POST OFFICE
Neither rain, nor snow, nor sleet nor ice will keep Him from His appointed destination.
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!
A: One of the best-known women of the interwar years—Betty Crocker—never existed.
The Washburn Crosby Company of Minneapolis, one of the six big milling companies that merged into General Mills in 1928, received thousands of requests each year in the late 1910s and early 1920s for answers to baking questions. In 1921, managers decided that it would be more intimate to sign the responses personally; they combined the last name of a retired company executive, William Crocker, with the first name “Betty,” which was thought of as “warm and friendly.” The signature came from a secretary, who won a contest among female employees. (The same signature still appears on Betty Crocker products.)
In 1924, Betty Crocker acquired a voice with the radio debut of the nation’s first cooking show, which featured thirteen different actresses working from radio stations across the country. Later it became a national broadcast, The Betty Crocker School of the Air, which ran for twenty-four years.
Finally, in 1936 Betty Crocker got a face. Artist Neysa McMein brought together all the women in the company’s Home Service Department and “blended their features into an official likeness.” The widely circulated portrait reinforced the popular belief that Betty Crocker was a real woman. One public opinion poll rated her as the second most famous woman in America after Eleanor Roosevelt.
Over the next seventy-five years, her face has changed seven times: she became younger in 1955; she became a “professional” woman in 1980; and in 1996 she became multicultural, acquiring a slightly darker and more “ethnic” look.
P.S. Sara Lee is a real person!
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!
'Tis the season for graduations, weddings, bridal and baby showers, and family reunions. So, what better time for a
Monthly Theme topic of recipes for all those Potluck Pleasers you'll be expected to bring. Just about every good cook has their "signature dish", so I'm hoping for a few of those. We'd also like you to share any other recipes for dishes that are suitable for covered dish or potluck serving. I'd like to thank
Rita in Niceville, FL for the great theme topic suggestion! Won't you join in the fun by sharing your own recipes for Potluck Pleasers? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Potluck Pleasers with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Potluck Pleasers. We will collect them the remainder of this month and post them on the
second Sunday of April. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Potluck Pleasers
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 only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Potluck Pleasers.
Please use this email link for all other items for posting: A to Z Recipes.
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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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:
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Here are our April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illionois
5th Twain F. in Milton, Pennsylvania
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
22nd Janice R. in Poplar Bluff, Missouri
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
27th Alicia M. in Paris, Texas
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered.
Vital Information For Visiting the Southern United States
Shared by Lisa H., Belmont, NC
If you are from the northern states and planning on visiting or moving to the south, there are a few things you should know that will help you adapt to the difference in life styles:
1. If you run your car into a ditch, don't panic. Four men in a four-wheel-drive pickup truck with a 12-pack of beer and a
tow chain will be along shortly. Don't try to help them, just stay out of their way. This is what they live for.
2. Don't be surprised to find movie rentals and bait in the same store. Do not buy food at this store.
3. Remember: "Y'all" is singular, "All y'all" is plural, and "All y'alls'" is plural possessive.
4. Get used to hearing "You ain't from around here, are ya?"
5. You may hear a Southerner say "Oughta!" to a dog or child. This is short for "Y'all oughta not do that!" and is the equivalent of saying "No!"
6. Don't be worried about not understanding what people are saying; they can't understand you, either.
7. The first Southern expression to creep into a transplanted Northerner's vocabulary is the adjective "big ol'," as in "big ol' truck " or "big ol' boy." Most Northerners begin their new Southern-influenced dialect this way. All of them are in denial about it.
8. The proper pronunciation you learned in school is no longer proper.
9. Be advised that "He needed killin'" is a valid defense here.
10. If you hear a Southerner exclaim "Hey, y'all, watch this," stay out of the way. These are likely to be the last words he'll ever say.
11. If there is the prediction of the slightest chance of even the smallest accumulation of snow, your presence is required at the local grocery store. It doesn't matter whether you need anything or not. You just have to go there.
12. When you come upon a person driving 15 mph down the middle of the road, remember that most folks here learn to drive on a John Deere, and that this is the proper speed and position for that vehicle.
Ya'll come on down :o)
Church Phones
Shared by Charlie, Mobile, AL
A man in Topeka , Kansas , decided to write a book about churches around the country. He started by flying to San Francisco , and started working east from there.
Going to a very large church, he began taking photographs and making notes. He spotted a golden telephone on the vestibule wall, and was intrigued with a sign that read, "$10,000 per minute."
Seeking out the pastor, he asked about the phone and the sign. The pastor answered that the golden phone is, in fact, a direct line to Heaven, and if he pays the price, he can talk directly to God.
The man thanked the pastor and continued on his way. As he continued to visit churches in Seattle , Salt Lake City , Denver , Chicago , Milwaukee , and around the United States , he found more such phones, with the same sign, and the same explanation from each pastor.
Finally, the man arrived in the great state of Texas . Upon entering a church, behold: he saw the usual golden telephone. But THIS time, the sign read: "Calls: 25 cents"!? Fascinated, the man asked to speak with the pastor.
"Reverend, I have been in cities all across the country and in each church I have found this golden telephone, and have been told it is a direct line to Heaven, and that I could use it to talk to God.... But in 20 other churches, the cost was $10,000 per minute. Your sign says 25 cents per call. ....Why is that?
(I just love this part!)
The pastor, smiling benignly, replied: "Son, you're in Texas now, and it's a local call."
May the LORD bless your day.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
WASHINGTON STATE
KATHY CASEY'S ARTICHOKE & CRAB STUFFED POTATOES
Some of my favorite people live in Washington State, somewhere I plan to visit one day, too! This is a recipe from renowned Seattle chef Kathy Casey. Everyone loves that artichoke and crab dip, so, hey let's make a meal of it. Washington Russets make a perfect foil for stuffing and a little jalapeño adds just the right kick!
Ingredients
4 large Washington Russet potatoes
3 oz. cream cheese
1/4 cup milk
1/4 cup mayonnaise
1/3 cup green onions, thinly sliced
1 Tbsp. minced pickled jalapeños (less if you don't like it spicy)
2 tsp. minced fresh garlic
3/4 cup high-quality shredded parmesan cheese
1 lb. crab meat
1 can (13-14 oz.) artichoke heart quarters, drained well and coarsely chopped
Extra shredded parmesan cheese for sprinkling
Instructions
Preheat oven to 400 degrees F.
1. Wash and prick the potatoes and bake for 45 - 55 minutes, or until very tender and baked through. Remove from oven and let sit 10 minutes.
2. Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapeños and garlic in a mixing bowl and mix with a whip attachment until combined.
3. After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a 1/2-inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.
4. Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.
5. Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.
Kathy's Notes: If you want to make these in advance, bring them to room temperature for 45 minutes before baking.
Makes: 4 servings
Nutritional Analysis (Per Serving)
Calories 749
Protein 46.6 g
Fat 32.3 g
% Calories from fat 37%
Carbohydrates 74.8 g
Cholesterol 130 mg
Fiber 8.0 g
Sodium 1388 mg
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Recipe Favorites
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8 c Potatoes -- peeled and cubed
2 c Chopped onion
4 c Chopped celery
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter or margarine
1 c Shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large pot. Simmer about 15 minutes until vegetables are tender. Put in blender and puree until chunky. Return soup to pot and add half-and-half, butter, and cheese. Simmer until hot. Do NOT Boil.
PEANUT BUTTER & CHOCOLATE KISS
~Submitted by Brenda, AL
(This was posted in the a2z QT and sounds too good not to share here)
Ingredients
15 Package Athens® Mini Fillo Shells
1/4 cup creamy peanut butter
1/4 cup marshmallow creme
1/2 teaspoon vanilla
15 pieces chocolate kiss candy
Blend above ingredients well. Using a pastry bag, (or plastic sandwich bag), pipe 1 teaspoon into each Athens Mini Fillo Shell. Top with chocolate kiss candy.
Yield 15
THICK CUT MUSTARD MARINATED PORK CHOPS WITH CARAMELIZED RED ONIONS
~Submitted by Chris M., NM
For the chops:
4 (10 to 12-ounce) bone-in pork chops, cut 1-inch thick
1/4 cup olive oil
2 to 3 tablespoons Dijon mustard
Salt and freshly ground black pepper
Leaves from a few sprigs fresh thyme
For the onions:
3 tablespoons vegetable oil
2 medium red onions, thinly sliced
1 tablespoon honey
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
Heat a large 2 burner griddle pan over medium heat for 5 minutes until smoking hot. Cook pork until nicely browned on both sides, about 5 to 6 minutes on each side. While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper.
Serve chops with little heap of onions.
Source: Dave Lieberman
WASH DAY CASSEROLE
~Submitted by Treva, Eastern TN
1 lb lean ground beef
1 medium onion, chopped
1 bell pepper, chopped
1 can red beans, drained
1 can chicken stock
1 cup Uncle Ben’s converted rice
In a heavy skillet, cook the beef with the onion and bell pepper until the meat has lost its color. Drain off any excess grease. Stir in beans and chicken stock and bring to a boil. Add rice and return to a boil. Reduce heat to a simmer, cover and allow to cook about 25 minutes. Turn off and allow to stand 5 minutes. Add salt and black pepper to taste. Serve hot.
CHOCOLATE CHERRY ALMOND FUDGE
~Submitted by Beverley, Montreal, Canada
(This was also posted in the a2z
QT. Made me want to whip up a batch!)
(makes about 1 pound)
1/4 cup slivered almonds, toasted
1/4 cup dried cherries
2 cups white sugar
1/2 cup 35% whipping cream
1/2 cup whole milk
1 tblsp corn syrup
1/2 tsp salt
1 tsp vanilla extract
1 tblsp unsalted butter (I'd use salted & leave out the 1/2 tsp salt)
1/4 cup bittersweet chocolate
Mix toasted almonds with cherries and reserve. Butter a 8" x 4" loaf pan. Prepare a 3-4 inch deep ice bath in your sink.
In large saucepan with tall sides, combine sugar, cream, milk, corn syrup and salt. Place the pan over high heat, stirring gently, just until sugar is dissolved. Watch carefully until the temperature reaches 236 F on candy thermometer. Let mixture boil hard for 1 minute, then remove pan from heat and sit it in the ice bath for a few seconds to halt the cooking process. Remove from bath and stir in vanilla and butter. Leave the pan undisturbed until temp. drops to 115 F, about 45 mins.
Meanwhile, chop chocolate and melt in small bowl over barely simmering hot water, or in microwave on medium power. When the fudge has cooled, beat with an electric hand mixer for 2-3 minutes, until it thickens and begins to lose its sheen. Spoon half of the fudge into a separate small bowl and stir in the cherries and almonds. Add melted chocolate to original bowl and stir to incorporate into remaining fudge. Pour the chocolate fudge into prepared loaf pan. Scoop the cherry almond fudge over the chocolate fudge, filling in the spaces to get a marbled effect. Use your hands to pat smooth. Cover with plastic wrap and chill several hours.
PISTACHIO BREAD
~Submitted by Jean, Syracuse, NY
1 package Yellow cake mix
1 small package Pistachio pudding mix. Dry.
4 Eggs
1/4 cup cooking oil
1/4 cup water
1 cup Sour Cream
Mix until creamy, mixture will be quite thick.
Alternate mixture. 1/2 cup sugar combined with 2 to 3 teaspoons Cinnamon depending on how much you like and 1/2 cup chopped walnuts. Grease or spray pans thoroughly.
Fill pan about 1/3 full, cover with Alternate mixture,. Fill pan to about 2/3rds full. Again cover with Alternate mixture. Press in a little, so when it bakes, the sugar, cinnamon and nuts, will not fall off.
Bake at 350
Makes the following:
3- 4 X 8 pans- Bake 40-45 minutes
2- 5 X 10.pans - Bake 50 to 60 minutes
4 small pans.- Bake 30 to 35 minutes
CHICKEN AND BROAD BEAN FRICASSEE
~Submitted by Robyn, Auckland, New Zealand
Serves 4
4 single (800g) chicken breast fillets, halved
1/4 cup plain flour
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
2 teaspoons olive oil
20g butter
400g baby chat potatoes, sliced thinly
1 bunch (200g) baby carrots
2 cups chicken stock
2 cups frozen broad beans, peeled
1/4 cup crème fraiche or sour cream
2 teaspoons tarragon leaves
Toss the chicken in combined flour, salt and pepper; shake away excess flour.
Heat oil and butter in a large, deep frying pan; cook chicken until well browned all over and almost cooked through. Remove.
Add potatoes and carrots to same pan; cook, stirring, 1 minute. Stir in stock, bring to boil, then simmer, covered, about 5 minutes or until vegetables are almost tender.
Return chicken to pan, simmer, covered, for about 5 minutes or until heated through. Add beans and crème fraiche; stir until heated through. Season with salt and pepper.
Serve topped with tarragon.
SPINACH SALAD DRESSING
~Submitted by Treva, Eastern TN
1/2 cup sugar (or less)
2 tsp. Worcestershire sauce
1/4 cup salad oil
1/3 cup ketchup
1/4 cup grated onion
1/2 cup vinegar
Mix together and toss with fresh spinach or romaine lettuce. Top with chopped hard boiled eggs.
ORIENTAL PORK POT STICKERS
~Submitted by Mary S., Nashville, TN
1 cup finely chopped cooked pork tenderloin
1/3 cup finely chopped bok choy or cabbage
1/3 cup finely chopped celery
1/4 cup finely chopped green onion
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon cooking oil
1 1/2 teaspoons cornstarch
36 (about) won ton wrappers
6 tablespoons cooking oil
1 cup water
Chinese mustard
Soy sauce
In a mixing bowl combine pork, bok choy, celery, and green onion; mix well. Combine 1 tablespoon soy sauce, sherry, and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.
In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes.
Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minute. Transfer pot stickers to a baking sheet. Place in a 250ºF oven to keep warm. Repeat procedure with remaining pot stickers, oil, and water. Serve with Chinese mustard and soy sauce.
STRAWBERRY SWIRL CAKE
~Submitted by Lisa H., Belmont, NC
My husbands favorite, frozen strawberries work well too if you don't have fresh ones.
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1-1/2 cups sliced strawberries
PREHEAT oven to 350°F. Grease two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan. Lightly swirl batters together using a teaspoon. (Do not overswirl, or the color of the cake will be all pink and not pink and white marbled.)
BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store leftover cake in refrigerator.
CAJUN SEAFOOD BALLS
~Submitted by Johnny, LA
1 lb. fresh crabmeat, drained
1/4 lb. small shrimp
1/4 lb. crawfish
3 medium potatoes, cooked and mashed
1 medium onion, minced fine
1 clove garlic, minced fine
2 tbsps. fresh minced parsley
2 tbsps. fresh minced green onions
1 tbsp. fresh minced jalapeno pepper
1 1/2 cups plus 1/3 cup sifted all-purpose flour
1 egg beaten
2 to 4 tbsps. skim milk
2 1/2 tsps. salt
1/4 tsp. white pepper
2 cups peanut oil
Combine crabmeat, shrimp, crawfish, potatoes, onions, garlic, parsley, green onions and jalapeno peppers. Add 1-1/2 cups flour, mix well. Add egg, milk, salt and pepper, stir until well blended.
Shape into 32 balls using about 2 tbsps. of mixture for each ball; roll balls in remaining 1/3 flour.
Fry in 2 cups peanut oil at 350 degrees for 5 minutes or until golden brown, drain well.
Makes 8 servings.
GARDEN STYLE PORK CHOPS
~Submitted by Treva, Eastern TN
1 large red bell pepper, diced
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
6 boneless pork chops, trimmed
1 (30 oz.) jar your favorite. spaghetti sauce
1/2 teaspoon dried basil
In a large skillet, saute red pepper, onion and garlic in olive oil; remove and set aside. Thoroughly brown pork chops on both sides; drain fat. Return peppers to skillet; add sauce and basil. Cover and simmer 45 minutes or until thoroughly cooked.
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1 tablespoon oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
10 curry leaves
1 teaspoon turmeric
2 1/4 pts (1.3 litres) chicken stock
4 oz (112g) green lentils
4 oz (112g) red lentils
6 oz (150g) parsnip, peeled and diced
225g can chopped tomatoes
4 oz (112g) cooked chicken, cubed
salt and pepper to taste
150g natural yogurt
good handful chopped fresh coriander
METHOD:
Dry fry the cumin and coriander seeds in a small pan, until they start to turn brown. Transfer to a pestle and mortar and grind them finely. Heat the oil a large saucepan and sauté the onion for 3-4 minutes. Stir in the garlic and curry leaves, and fry until fragrant, about a minute. Add the spices Pour in the stock and bring to the boil. Add the green lentils, lower the heat and simmer, uncovered, for 10 minutes.
Stir in the red lentils and the parsnip and continue to simmer for a further 15 minutes, until the soup has thickened and the lentils are cooked.
Add the tomatoes and chicken and heat through thoroughly. Season to taste. Take off the heat stir in 1 tablespoon of the yogurt and half the coriander and transfer the soup to a warmed tureen. Mix the remaining yogurt and coriander together and serve separately.
Peel and cut carrots and parsnips into 2 1/2-inches by 1/4-inch sticks. In saucepan of boiling salted water, cover
and cook carrots and parsnips just until tender, about 5 minutes. Drain. Meanwhile,, in skillet, heat oil over medium heat; fry garlic, stirring occasionally, until softened, about 2 minutes/ Add vinegar, paprika, cumin, salt and pepper; cook, stirring until fragrant, about 2 minutes.
Add carrots and parsnips; cook, stirring, until hot, about 1 minutes. Toss with parsley.
1. Serve this warm dip with crackers or with vegetable crudités or pita wedges. It may also be used as a topping for baked potatoes
2. In bowl, beat together cream cheese with mayonnaise until smooth. Beat in chili sauce, parsley, pepper and mustard. Stir in crabmeat and onion; spoon into greased 2-cup ovenproof dish.
3. In small bowl, stir together bread crumbs with butter until evenly moistened; sprinkle over crab mixture. Bake in 325 F (160 C) oven for 20 minutes or until heated through. Broil for 1 minute, or until crumbs are golden brown.
Source: Canadian Living magazine [Jul 95]
Originator: Dorothy MacNeill, Woodstock, New Brunswick, Canada
STUFFED CHICKEN ROLLS
~Submitted by Jean, Syracuse, NY
Makes: 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
PREHEAT oven to 400F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs.
PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika.
BAKE 30 min. or until chicken is cooked through (170F).
How To Pound Chicken Breasts Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
Great Substitute Omit milk. Substitute 1 jar (12 oz.) chicken gravy for the canned soup.
OATMEAL COOKIES
~Submitted by Brenda, AL
3/4 cup vegetable shortening
1 teaspoon vanilla
1 cup firmly packed brown sugar
3 cup oats, uncooked
1/2 cup white sugar
1 cup all purpose flour
1 egg
1 teaspoon salt
1/4 cup water
1/2 teaspoon baking soda
Preheat oven to 350 °,grease or spray cookie sheets.
Beat together shortening, sugars, egg, water and vanilla until creamy.
Mix remaining ingredients and mix well. Add the two mixes together and blend well. Drop by rounded teaspoons onto cookie sheets. Bake 12 to 15 minutes until light brown. Cool on wire racks.
CHICKEN SPAGHETTI
~Submitted by Johnny, LA
1 whole chicken
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of cream of mushroom soup
1 onion, bell pepper etc.
1 pack of noodles
1 block of Velveeta cheese
1 stick of butter
Boil chicken until done. Melt butter in a small pan and sauté onions and bell peppers. After the chicken is finished boiling, debone the chicken (save the broth juice to boil your noodles in). Boil noodles according to the package, using your chicken broth juice. Add all three soups to onion and pepper mixture, and cook for about 2 minutes or until boiling. Mix everything together in a pan and top with cheese. Cook at 350 degrees for approximately 30 to 45 min and serve with bread.
PEANUT WHIRL COOKIES
~Submitted by Treva, Eastern TN
1/2 cup shortening
1 cup sugar
1/2 cup chunk style peanut butter
1 egg
1 tsp. vanilla
1 & 1/4 cup all purpose flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda, sifted
2 Tbsp. milk
1 (6 oz.) pkg. chocolate chips
Mix together 1st five ingredients. Add sifted dry ingredients alternately with milk; roll out to a rectangle (1/4 of an inch thickness.) Melt chocolate chips in a double boiler. Let cool but not set up. Spread over cookie dough. Roll as for jelly roll. Chill 1/2 hour. Preheat oven to 375 degrees F. Then slice and bake at 375 degrees F for 8-10 minutes.
LIME MUFFINS
~Submitted by Larry Holmes, Ontario, Canada
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup milk
2 large eggs, lightly beaten
1/4 cup vegetables oil
1 teaspoon grated lime rind
1/4 cup fresh lime juice
Combine first 4 ingredients in a large bowl, and make a well in center of mixture.
Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Spoon into lightly greased muffin pans, filling three-fourths full.
Bake at 400 degrees F. for 18 minutes or until lightly browned. Remove from pan immediately.
Yield 1 dozen.
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Mix together everything except salmon. Place in bag, add salmon to marinate for a 30 mins to 1 hr. Don't let it go too long. Grill, bake, whatever. We did it on the GF grill and it came out fabulously!
2 10 oz package frozen broccoli
2 cup Coarsely diced cooked turkey
1 Cream Mushroom Soup 10 1/2 oz.
1/2 cup Skim milk
1/2 cup Grated cheddar cheese (2 oz)
Preheat oven to 375 F. Cook broccoli according to package directions. Layer in 12 x 8 inch baking dish. Spread turkey evenly on top. Combine soup with milk, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 min. Let stand 5 min.
This is a reduced-fat take on Steak Teriyaki. All of the ingredients are readily available at your grocery store. Once you get those taste buds going with this tasty recipe for Teriyaki marinade (an adaptation of one from
FoodFit), you'll be trying it with chicken, turkey, pork and vegetables!
Marinade:
2/3 cup soy sauce
1/4 cup mirin*
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
2/3 cup beer
2 pounds London broil
1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger, garlic and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
2. Marinate the London broil in the teriyaki marinade, cover and refrigerate for at least 20 minutes or up to 8 hours.
3. Preheat the grill.
4. Grill the steak on each side until it is cooked through, about 4 to 8 minutes per side, depending on the desired doneness and thickness of the steak.
Serving Size: about 1/3 pound
Number of Servings: 6
Per Serving
Calories 240 Carbohydrate 10 g
Fat 7 g Fiber 0 g
Protein 60 g Saturated Fat 3 g
Sodium 584 mg
*Mirin is a sweet Japanese rice wine (saké), sometimes just called rice wine. Mirin is used for cooking, only, mainly in sauces and glazes. It gives a nice glaze to grilled foods. If a recipe calls for Mirin or rice wine, you may substitute sherry or white wine with a little sugar.
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Diabetic Choices
CUMIN CRUSTED FISH
~Submitted by Larry Holmes, Ontario, Canada
Ran across these recipes in a brochure I picked up at the doctor's office. It was published by
canolainfo.org.
1/2 -1 tablespoon ground cumin
1/4 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1 pound white fish fillets (walleye, halibut, cod, etc.)
1/2 tablespoon canola oil
2 tablespoons chopped parsley
lemon or lime wedges
In a small bowl mix together cumin, thyme, paprika, salt and lemon pepper. Rub spice mixture on both sides of fillets. In a large skillet set over medium heat, heat canola oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center. Sprinkle with parsley and serve immediately with lemon or lime wedges.
Reduced-fat pie pastry for 9-inch pie
4 eggs
1/4 teaspoon salt
2 cups skim milk
5 1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonful
2 teaspoons coconut extract
1/2 cup flaked coconut
Roll pastry on floured surface to circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge. Beat eggs and salt in large bowl until thick and lemon-colored, about 5 minutes. Mix in milk and remaining ingredients. Pour mixture into pastry. Bake pie in preheated 425*F (220*C) oven for 15 minutes. Reduce temperature to 350*F (175*C) and bake until a sharp knife inserted halfway between center and edge of pie comes out clean, 20 to 25 minutes. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.
Makes 8 servings.
Nutrition information per serving (based on 1/8 pie): 213 cal., 7 g pro., 23 g carbo., 10 g fat, 107 mg chol., 275 mg sodium
Food Exchanges: 1 Milk, 1/2 Bread, 2 Fat.
MILE-HIGH SHREDDED BEEF SANDWICHES
(crock pot)
~Submitted by Maggie, TX
Makes 8 servings
(Ideal slow cooker size: 4-quart)
3 lb. chuck roast, or round steak, trimmed of fat
2 Tbsp. oil
1 cup chopped onions
1/2 cup sliced celery
2 cups lower-sodium, 98%-fat-free beef broth
1 garlic clove
3/4 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. chili powder
3 drops Tabasco sauce
1 bay leaf
1/4 tsp. paprika
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth.
Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.
Remove vegetables from cooker and drain, reserving 11/2 cups broth. Combine vegetables and meat.
Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
Cover. Cook on High 1 hour. Remove bay leaf.
Pile into 8 sandwich rolls and serve.
Exchange List Values: Carbohydrate 1.0, Meat, lean 3.0
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1 small carrot (sliced)
1/2 stalk celery (sliced)
3 thin onion slices
2 to 3 chicken pieces (breasts or thighs)
1/2 teaspoon salt
1 dash pepper
2 tablespoons water
basil leaves
Place vegetables in bottom of Crockpot. Arrange chicken on top. Add salt and pepper. Pour water over all. Sprinkle with basil leaves, if desired.
Cover; cook 7 to 10 hours.
GARLIC-ROASTED CHICKEN BREASTS
~Submitted by Maggie, TX
You won't want to miss a bit of the wonderfully aromatic sauce, so serve either the
Smashed Yukon Gold Potatoes or plenty of French bread to catch every drop. Round out the menu with buttered carrots, a spinach and toasted walnut salad with walnut oil vinaigrette, and mocha layer cake for dessert.
2 boneless chicken breast halves with skin
1 1/4 teaspoons dried rubbed sage
1 1/2 tablespoons olive oil
1 whole head garlic, separated into cloves (about 15), unpeeled
1/2 cup dry white wine
Preheat oven to 400°F. Sprinkle chicken with sage, salt and pepper. Heat oil in medium ovenproof skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.
Meanwhile, boil garlic cloves in small saucepan of water for 2 minutes; drain. Rinse under cold water to cool; peel.
Arrange garlic cloves around chicken in skillet. Pour wine over. Cover skillet; bake chicken and garlic 10 minutes. Uncover; baste chicken with pan juices. Bake chicken uncovered until cooked through, about 8 minutes longer. Using tongs, transfer chicken to plates.
Boil pan juices over high heat until slightly thickened, about 2 minutes. Season to taste with salt and pepper. Spoon garlic sauce over chicken.
Buttery-tasting Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.
1 pound Yukon Gold potatoes (about 4 medium), peeled, cut into 2-inch pieces
1/2 cup (about) canned low-salt chicken broth
3 tablespoons sour cream
Pinch of ground nutmeg
Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.
MIXED GREENS AND HARICOTS VERTS WITH WALNUT OIL VINAIGRETTE
~Submitted by Maggie, TX
Can be prepared in 45 minutes or less. Dressing recipe serves 6.
Dressing:
2 tablespoons white-wine vinegar
1/3 cup walnut oil* or extra-virgin olive oil
salt and pepper to taste
Salad:
1/4 pound haricots verts (thin Fresh green beans)*, trimmed
1/4 pound baby lettuce, washed and spun dry
1/4 pound frisée (French or Italian curly endive)*, washed and spun dry
1 tablespoon minced red onion
*available at specialty foods shops or produce markets, and some supermarkets
In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.
In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
Divide greens among 3 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.
"This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal."
INGREDIENTS:
12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
1/2 cup butter
2 cups half-and-half cream
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
3/4 cup grated Parmesan cheese
1/2 pound cooked chicken breasts - cut into bite size pieces
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
2. In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
3. Pour sauce over pasta and asparagus, and toss to coat.
6 pork chops, trimmed of fat
1 tablespoon vegetable oil
One 14 1/2-ounce can whole tomatoes, crushed
1/2 cup ketchup
1/4 cup dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1/2 teaspoon salt
Preheat oven to 350 degrees. Brown pork chops in oil. Drain, then place in a 13x9 inch baking dish. Combine remaining ingredients and spoon over chops. Bake for 45 minutes. Great served with macaroni and cheese! (see recipe below)
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot, add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
CREAM OF MUSHROOM SOUP
I have all sorts of cream of mushroom soup recipes. This one is a combination of my favorite parts and is very, very good.
1 pound fresh mushrooms
1/4 cup butter
4 green onions, thinly sliced
3 cloves garlic, chopped
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
4 cups chicken broth
1 cup light cream
salt and pepper to taste
1. Thinly slice the mushroom caps, discarding the stalks.
2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3-4 minutes, or until the mushrooms soften. Add flour and cook, stirring for 1 minute.
3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.
Serves four.
YELLOW SQUASH AND MOZZARELLA QUICHE WITH FRESH THYME
Since I don't have an herb garden yet enjoy fresh herbs, when I buy them, I try to use them up within a few days. This recipe is an excellent way to use up that
fresh thyme purchased for the homemade cream of mushroom soup (previous recipe).
Crust
1 1/4 cups unbleached all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons (or more) ice water
6 large eggs
1 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce
3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)
For crust:
Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.
Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.
Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.
For filling:
Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.
Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).
Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.
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