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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm preparing this baby Tuesday so Angela can take me in to work
early this morning. She has college classes after high school and we're the proverbial one-car family. I think what I spend extra in gas (home, work, high school and college are in four different cities) could put a dent in a car payment.
I was looking through some recipes yesterday and ran across one that simply jumped off the index card. It was a pasta dish, and it contained some really yummy ingredients including fettuccini, chicken, olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta cheeses. Then I looked at the amounts, and this recipe (for four servings) calls for one
cup of olive oil (not for frying... for mixing in and consuming!). Goodness gracious! No wonder I never tried it and placed it back in the old recipe files. I suppose the food I prepare for my family contains things just as bad (not that olive oil is bad - but a
whole cup for four?). The calories and fat content in that recipe are 1053 and 78.4g, respectively. Jeez... how much did the kids consume when they had 2 helpings of homemade ice cream after their pot roast dinner last night? Maybe I'll pull out that recipe again and have them skip dessert.
Not!
The folks at the a2z QT discussion forum have a little something up their sleeves for you guys. If humanly possible, I'll get it out to you next week. I have plans this weekend that will keep me away from a computer. (I'm taking the kids to another concert.
Lord, give me strength!) Oh, I have recipes to edit for the Monthly Theme issue for the next Sunday, too. But -- have no fear -- I'll get it all done. Speaking of which, have you sent in your recipes for the
Potluck Pleasers issue yet? The deadline is Monday so get busy!
So, who do we thank for the great assortment of recipes and goodies in today's issue? These generous folks, that's who:
Luanne, FL
Patricia, MI
Ann, FL
Beverley, Montreal, Canada
Johnny, LA
Mary S., Nashville, TN
Jean, Syracuse, NY
Joan, Savona, B.C., Canada
Treva, Eastern TN
Carol, Tupper Lake, NY
Larry Holmes, Ontario, Canada
Brenda, AL
Aafrin, Pune, India
Cathy L., Staten Island, NY
Kat, Spain
Skirnir, WI
Robyn, Auckland, New Zealand
Lisa H., Belmont, NC
Bill Anatooskin, Burnaby, BC, Canada
We'll see you here again on Sunday, 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.
4 cups flour
1/2 tbsp butter
1/4 tsp cinnamon
1 cup sugar
1 egg
1 1/2 tsp salt
1/4 tsp grated nutmeg
4 tsp baking powder
1 cup milk
Put flour in shallow pan, add salt, baking powder and sugar. Rub in butter with fingertips. Add the well beaten egg and milk and stir thoroughly. Toss on floured board, roll to 1/4" thickness, shape, fry and drain.
HISTORY
Five hundred Salvation Army Doughnut Girls served in France during World War I in 1917 and 1918. Undaunted by shot and shell, they began serving doughnuts from this recipe to the "doughboys." The first ones were made in crude huts behind front lines with tin cans as a cutter or improvised devises such as the chimney of a kerosene lamp, attached to a tube from a coffee percolator to make the hole.
One humorous memory was of an officer protectively introducing the Doughnuts Girls to the all-male troops with a stern admonition. "These young girls are here to help us. If I hear of anyone behaving in a way which is any other than that of an officer and a gentleman, he will die!!"
All Salvation Army doughnuts were free.
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:
Your Name (first name required)
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Your birthday (month and day required)
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
25th Nancy in Florida
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.
A cat died and went to Heaven. God met her at the gates and said, "You have been a good cat all these years. Anything you want is yours for the asking." The cat thought for a minute and then said, "All my life I lived on a farm and slept on hard wooden floors. I would like a real fluffy pillow to sleep on."
God said, "Say no more." Instantly the cat had a huge fluffy pillow.
A few days later, six mice were killed in an accident and they all went to Heaven together. God met the mice at the gates with the same offer that He made to the cat.
The mice said, "Well, we have had to run all of our lives: from cats, dogs, and even people with brooms! If we could just have some little roller skates, we would not have to run again."
God answered, "It is done." All the mice had beautiful little roller skates.
About a week later, God decided to check on the cat. He found her sound asleep on her fluffy pillow. God gently awakened the cat and asked, "Is everything okay? How have you been doing? Are you happy?"
The cat replied, "Oh, it is WONDERFUL. I have never been so happy in my life. The pillow is so fluffy, and those little Meals on Wheels you have been sending over are delicious!"
My Forgetter
Shared by Beverley, Montreal, Canada
My forgetter's getting better,
But my rememberer is broke
To you that may seem funny
But, to me, that is no joke
For when I'm "here" I'm wondering
If I really should be "there"
And, when I try to think it through,
I haven't got a prayer!
Oft times I walk into a room,
Say "what am I here for?"
I wrack my brain, but all in vain!
A zero, is my score.
At times I put something away
Where it is safe, but, Gee!
The person it is safest from
Is, generally, me!
When shopping I may see someone,
Say "Hi" and have a chat,
Then, when the person walks away
I ask myself, "who was that?"
Yes, my forgetter's getting better
While my rememberer is broke,
And it's driving me plumb crazy
And that isn't any joke.
CAN YOU RELATE ?
Please send this to everyone you know because
I DON'T REMEMBER WHO I SENT THIS TO ! !
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!
TEXAS
CHIPOTLE CRUSTED PORK TENDERLOIN
This one has Texas written all over it. It is spicy so if you are lily-livered, cut the chipotle chile powder by half (or use only 1/3 for real non-chile-heads). I've prepared this on the grill and oven (325F until done). Also, I double the marinating time (even an hour is fine), which allows me time for preparing a side dish. Many reviewers agreed that mashed yams would be a great accompaniment. I went for a side of cold applesauce (kids topped their own servings of meat with it) and mashed potatoes.
DIRECTIONS:
1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Yields: 6 servings
Source: I snagged this one at AllRecipes about a year ago.
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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3 red or green bell peppers (or mixed) -- cut in 1" strips
1 large red onions -- cut in 1" wedges
1 tablespoon olive oil
1 package hot Italian or smoked sausages -- halved lengthwise
4 sub rolls -- halved horizontally
2 tablespoons balsamic vinegar
1 cup shredded mozzarella
In a medium bowl, toss peppers and onions with the oil; arrange in a grill basket. Grill vegetables in basket and the sausages directly on grill rack 4 minutes each side; same time. Toast rolls cut side down 2 minutes. Transfer grilled vegetables and sausages to the bowl; toss with vinegar and cheese. Divide mixture evenly between rolls.
I cup milk
20 marshmallows
1/4 tsp. salt
1/2 almond extract/flavoring
1 cup cream, whipped
1/2 cup semi-sweet chocolate or crushed chocolate chips
1 baked pie shell
Heat the milk and marshmallows in a double boiler until dissolved. Add the salt and flavoring. Chill this mixture until quite cool. Fold in the whipped cream and chocolate. Sprinkle some the chocolate on top of the pie. Chill this at least one hour before serving.
MEATLOAF WITH CHEESE SAUCE
~Submitted by Jean, Syracuse, NY
1/2 lb. Velveeta loaf cheese
1/2 c. milk
2 tsp. dry mustard
1 lb. ground beef
1/3 c. old-fashioned or quick oats, uncooked
1/4 c. catsup
1/2 c. finely chopped onions
Preheat oven to 350 degrees. Stir Velveeta, milk and mustard in small saucepan over low heat until smooth. Take 1/2 cup mixture and remaining ingredients in large bowl and blend. Shape into 8 x 3 inch loaf in 10 x 6 inch baking dish. Bake 40 minutes. Serve with reserved cheese spread.
LAYERED RANCHERO DIP
~Submitted by Joan, Savona, B.C., Canada
I looked through my Mom's old recipes. They are more than 40 years old so I have no idea where they came from.
3 small cans Jalapeño bean dip
2 small cans chopped green chilies
4 Ripe avocados
1 Tbsp Lime juice (fresh is best)
pinch of salt
1 Pkg Taco Seasoning mix
1 cup Sour Cream
1 cup Mayonnaise
Green Onions
Grated Cheddar Cheese
Chopped Tomatoes
Chopped Black Olives
Tortilla Chips
In 9"x13" pan, spread bean dip on bottom. Sprinkle chilies on top. Mash avocados. lime juice & salt; spread over chilies. Combine taco mix, sour cream & mayonnaise; spread over avocado layer. Add grated cheese, onions, olives & tomatoes in quantity you like. Decorate with tortilla chips around the edge and beside for dipping.
OLD-FASHIONED CHOCOLATE-WALNUT FUDGE
~Submitted by Treva, Eastern TN
2 cups granulated sugar
1 cup heavy cream
1/2 cup butter or margarine (not a spread)
2 ounces unsweetened chocolate, chopped
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup walnuts, chopped
Line a 9 x 5-inch loaf pan with aluminum foil; grease foil.
Stir sugar, cream, butter, chocolate and corn syrup in a heavy 3- quart saucepan over medium heat until butter and chocolate melt and sugar dissolves.
Increase heat and bring to a boil. Without stirring, boil vigorously
5 minutes or until candy thermometer registers 234 degrees F to 240 degrees F (soft-ball stage), or a small amount dropped into ice water forms a soft ball that flattens when removed from water.
Remove from heat and, without stirring, add vanilla extract. Cool until 110 degrees F or pan is lukewarm and skin forms on mixture.
Stir fudge with a wooden spoon 5 to 10 minutes until it thickens and holds its shape 5 seconds after you stop stirring.
Stir in nuts. Spread evenly in lined pan.
Chill 6 hours or until firm.
Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
CHOCOLATE MINT BARS
~Submitted by Carol, Tupper Lake, NY
My sister's contribution.....
Cake Layer:
1 c. flour
1 c. sugar
1/2 c. butter, softened
4 eggs
16-oz can Hershey's Syrup
Grease a 13" x 9" x 2" pan. Heat oven to 350 °. In large mixer bowl, combine sugar and butter; add eggs. Then add syrup and flour, and blend. Beat until smooth. Pour into prepared pan. Bake for 25 to 30 mins or until top springs back when lightly touched. Cool completely in pan.
Mint Cream Center
2 c. confectioner's sugar
1/2 c. butter, softened
1 tbs water
1/4 to 1/2 tsp mint extract
3 drops green food color
In small bowl, combine all ingredients; beat until smooth. Spread on cake layer, cover and chill.
Chocolate Topping
6 tbsp butter or margarine.
1 c. Hershey's semisweet chocolate chips
In small saucepan, or microwave bowl, melt butter and chocolate chips. Remove from heat, stir until smooth. Cool slightly. Pour over chilled dessert. Cover: chill at least 1 hour before serving
DEVILED KIDNEYS
~Submitted by Larry Holmes, Ontario, Canada
(Serve in a ring of plain boiled rice with a separate dish of green beans with bacon)
1 tablespoon vegetable oil
1 tablespoon butter
1 medium-sized onion, peeled and finely chopped
1/4 pound bacon, finely chopped
8 lambs kidneys, cleaned and chopped
1 cup canned tomatoes
salt
1 teaspoon dried oregano
1/2 teaspoon cayenne
1 teaspoon Worcestershire sauce
dash of Tabasco
1/4 cup medium sherry
chopped fresh parsley to finish
Heat oil and butter in a large frying pan. Add the onion and bacon and fry gently until golden. Add the kidneys and brown quickly on all sides.
Stir in the tomatoes, salt to taste, oregano, cayenne, Worcestershire sauce, Tabasco and sherry. Bring to the boil, then lower the heat and simmer gently for 10 minutes or until the kidneys are cooked through and sauce has reduced slightly. Taste for seasoning.
Arrange boiled rice in a ring around the edge of a hot serving platter and spoon the kidneys and sauce in the middle. Sprinkle with plenty of parsley and serve immediately.
Servings 6 to 8.
EASY LEMON ICE BOX PIE
~Submitted by Brenda, AL
1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub Cool Whip
Mix everything together until smooth and pour into pie crust. Refrigerate until set about 1 hour.
Easy as pie!
INSIDE OUT CAKE
~Submitted by Luanne, FL
A scrumptious dessert to take to a party or save all for yourself !!!
Beat cake mix, eggs, water & oil for 2 minutes. Add pecan coconut frosting and chopped pecans and mix well. Bake in bundt pan or a 9x13 pan. Bake 45-50 minutes or until toothpick inserted in middle comes out clean. Remove from pan while still hot. A very moist cake and does not need any frosting. Can use German Chocolate cake mix for a very moist chocolate cake.
DATE-PINEAPPLE CAKE or BARS
~Submitted by Treva, Eastern TN
1 Cup flour sifted
3/4 Cup sugar
2 large eggs
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 Cup drained crushed pineapple
1 Cup dates sliced
1/2 Cup chopped nuts
Sift dry ingredients. Beat the eggs; add sugar and beat well. Add the dry ingredients and pineapple, dates and nuts. Bake at 350 degrees in a 7 x 11-inch pan.
Cut into bars and roll in powdered sugar or use as a cake and frost with the following recipe:
1/4 Cup water
1 & 1/2 Cups powdered sugar
1/4 Cup flour
Beat until smooth then frost.
SPANIKOPITA
(Greek Spinach Pie)
~Submitted by Beverley, Montreal, Canada
Ingredients
One pack of very thin 'phylo' pastry
1 Kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of feta cheese
2 eggs
handful of chopped dill
butter
2 cloves of garlic or garlic power
black pepper
Method
If the spinach is raw, cook and slice thinly. If frozen, defrost. In either case, mix the feta cheese with the spinach to make a mixture, adding the chopped garlic and lightly beaten eggs. Spread some butter on an oven tray. Open the phylo package and place each thin pastry (it is as thin as paper) on the tray, buttering each one using a pastry brush. After you have done 8 phylo slices, place the spinach/feta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Notch the last one creating 2 inch (5 cm) on a side, squares. Place in a medium heat oven and cook till brown.
INDIAN BUTTER CHICKEN
(Chicken Makhani)
~Submitted by Aafrin, Pune, India
4 servings
40 minutes
10 mins prep
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala (recipe follows)
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala (recipe follows)
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Heat 1-tablespoon oil in a large saucepan over medium high heat.
Sauté shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.
Add tomato puree and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt.
Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt, pepper and cayenne. Remove from heat and set aside.
Heat 1-tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat and season with 1-teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve hot garnished with coriander leaves, lemon wedges and sliced onions.
Roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.
Pound to a coarse powder either in a mortar and pestle or dry grind in a mixer.
Use as required.
Makes 2 tbsp.
Note: Use a heavy pan or griddle (tawa) for best roasting. You may add a tsp of ghee while roasting, for better flavor.
If you use it frequently, you can make larger quantities. However, the aroma is lost over a period of time, so it is better to make small amounts, frequently.
Ready-made garam masala is often 'filled' with cumin and coriander powder to increase the bulk. This makes the flavor less marked.
Garam masala is used both as an ingredient in dishes - where it is usually added toward the end of the cooking time - and as a seasoning to sprinkle over food.
You can add or subtract spices and change amount to your taste.
All garam masalas are usually unique to the preferences of the maker in India.
BEEF AND CORN BREAD SQUARES
~Submitted by Jean, Syracuse, NY
1 lb. ground beef
1 tbsp. Cornstarch
1 tbsp. dried onion
1 tsp. chili powder
1/2 tsp. garlic salt
1 (16 oz.) can tomatoes
1 (4 oz.) can diced green chili peppers, drained
3/4 c. all-purpose flour
2/3 c. corn meal
2 tsp. baking powder
2 beaten eggs
1 (8 3/4 oz.) can creamed corn
1/2 c. milk
3 tbsp. cooking oil
1 c. shredded Cheddar cheese
Brown ground meat. Drain fat. Stir in next 4 ingredients then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly. Combine flour, corn meal and baking powder. Combine eggs, corn, milk and oil. Stir into dry ingredients. Add cheese. Stir until moistened. Spread half of batter into a greased 9 x 9 x 2 inch pan. Spoon meat mixture over that. Top with remaining batter. Bake at 375 degrees about 30 minutes or until golden brown. Let stand 5 minutes. Cut into squares. Serve with salsa if desired.
Serves 6.
CATHY'S CORNED BEEF AND CABBAGE
~Submitted by Cathy L., Staten Island, NY
2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds)
3 tablespoons butter or margarine, softened
1 1/2 teaspoons chopped fresh dill, OR
1/2 teaspoon fried dill weed
2 1/2 to 3 1/2 pound corned beef brisket
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). (It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat.
You can also follow this 1st step using a crock pot.
Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.
Combine cinnamon, orange peel and cocoa; mix well. Cut tortillas into triangles; fry in 1/2-inch hot oil (approx. 375°F) about 30 seconds or until crisp. Drain excess oil on several layers of paper towels. Put into paper bag with cinnamon mixture; shake to coat fried tortillas. Drizzle with honey, if desired, or serve with bowl of honey for dipping.
Makes 4 servings
Nutritional Information Per Serving
Calories: 211 Calories from Fat: 29% Carbohydrates: 37.4 g Cholesterol: 0 mg Dietary Fiber: 1.3 g Fat Total: 7.3 g Protein: 2.8 g Sodium: 138 mg
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
Method
Preheat oven to 180°C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases. Whisk together the eggs, apple puree, milk, sugar and oil in a large bowl until well combined. Stir in the carrot, sunflower seeds and lemon rind.
Sift the flour mix, baking powder and mixed spice into the carrot mixture. Use a large metal spoon to fold until well combined. Spoon batter evenly among prepared pans.
Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn muffins onto a wire rack and set aside to cool completely.
Meanwhile, to make the lemon icing, sift icing sugar into a bowl. Add the lemon rind and melted butter. Stir in the lemon juice until a smooth paste forms. Drizzle the muffins with icing and sprinkle with the extra sunflower seeds. Set aside for 15 minutes to set.
~Submitted by Skirnir, WI
Visit my web site for my recipe collection!
Makes about 3 dozen cookies
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt (I omit.)
1/2 teaspoon ground cinnamon
3/4 cup butter or margarine, softened
1/2 granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 cups (12 ounce package) semi sweet chocolate chips
1/2 cup coarsely chopped peanuts
Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chips and peanuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles. Bake in preheated 375 degree oven for 7 to 10 minutes or until edges are set but centers are still soft. Let stand for 4 minutes; remove to wire racks to cool completely.
7 medium zucchini
60g butter
2 medium onions, chopped finely
1/4 cup finely shredded basil leaves
salt and freshly ground black pepper
3 eggs, beaten lightly
3/4 cup crème fraiche or sour cream
3/4 cup grated gruyere cheese
Peel 5 of the zucchini, then coarsely grate all zucchini.
Melt half the butter in a large frying pan; add grated zucchini, cook, stirring, over medium heat, for about 10 minutes or until softened and excess liquid is evaporated.
Meanwhile, melt remaining butter in a medium pan, cook onion over medium heat, stirring, about 10 minutes or until very soft. Add onion and basil to the zucchini, season to taste with salt and pepper; mix well.
Preheat the oven to moderately hot (200ºC/180ºC fan-forced). Whisk eggs, crème fraiche and half the cheese in a medium bowl. Season to taste with salt and pepper.
Spread zucchini mixture into a greased, shallow ovenproof dish (2-litre/8 cup capacity). Top with the egg mixture, swirl with a knife to mix lightly. Sprinkle with remaining cheese. Bake in a moderately hot oven for about 25 minutes or until browned lightly and just set.
CHICKEN AND DUMPLINGS
~Submitted by Lisa H., Belmont, NC
This recipe reminds me of my mom and grandmother, they prepared this at least twice a month.
1 3-pound chicken
4 cups water
2 cups chicken broth
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening
1 cup buttermilk
Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken -- well covered so it
doesn't dry out -- and broth.)
For the dumplings, combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)
If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.
Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites.
I've seen two hungry men put away this entire recipe.
HONEY-GLAZED CARROTS
~Submitted by Treva, Eastern TN
2 to 3 cups of carrot sticks
2 tablespoons of organic butter
1 tablespoon of olive oil
1 clove of garlic, minced
1 teaspoon of Dijon mustard
2 teaspoons of raw or unpasteurized honey
Steam carrot sticks for 3-4 minutes or until slightly tender.
Heat organic butter and olive oil together in a medium-sized pot, add garlic and stir until garlic is golden brown. Add steamed carrot sticks, Dijon mustard, and raw or unpasteurized honey to the pot. Stir while cooking for approximately 2 minutes or until carrots reach desired tenderness. Serve while hot and enjoy this delicious honey-glazed carrots recipe.
Note: you can do the same thing with other root vegetables like parsnips and baby turnips.
Source: Adapted from a similar recipe in a book called Whole
Foods, by Nicola Graimes.
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 large egg
1/2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup all-purpose flour
1 1/2 cups Quaker quick-cooking oats
1/2 cup chopped pecans or walnuts
3/4 cup dried cranberries (Craisins)
Preheat oven to 375 F.
In a large bowl of a stand-up electric mixer, combine sugar, brown sugar and butter and mix until creamy. Add in egg and vanilla and mix until blended. Add cinnamon, nutmeg, baking soda, salt and flour and mix until blended.
Remove bowl from mixer and fold in by hand, oatmeal, pecans, and craisins making sure all ingredients are uniformly distributed.
Roll dough into 1 inch balls and place 3 - inches apart onto a lightly greased cookie sheet.
Bake in preheated 375 F oven for 10 - 12 minutes or until the edges of the cookies are lightly golden.
Remove from oven and let cool for 2 - 3 minutes. Complete cooling on wire racks. Store in a container with lid.
HOT HOMINY CASSEROLE
~Submitted by Johnny, LA
Yield: 8 Servings
1 medium Onion; chopped
1/2 Stick butter or margarine
2 cans Hominy; white or yellow
1 Jalapeno pepper; chopped fine
1 can Cream of chicken soup
1 cup Grated cheddar cheese
Saute onion in butter. Add hominy (mostly drained), jalapeno pepper, soup & cheese. Put in a 2-quart casserole dish & bake at 375 until cheese melts & hominy begins to brown around the edges and on top. (Add chopped pimento for color, if desired, and I usually add more grated cheese to top before baking)
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Heart Healthy
FRUITY CLAFOUTIS
~Submitted by Johnny, LA
Serves 8
Ingredients
1 6-ounce bag frozen black cherries or blueberries
1 cup flour
1/8 teaspoon salt
1 cup egg substitute
2 cups fat-free evaporated milk
1 tablespoon vanilla extract
Cooking spray
Directions
Preheat oven to 350° F. Combine all ingredients in blender except fruit. Spray bottom of 9-by-13-inch glass baking dish with nonstick cooking spray. Spread fruit evenly over bottom of pan. Gently pour batter over fruit.
Put dish on center oven rack. Bake for 50 minutes.
HERB BAKED FLOUNDER
~Submitted by Treva, Eastern TN
This recipe uses a salt free seasoning. It's very healthy, with no fat either.
Instructions:
Spray glass baking dish with cooking spray. Place fish in a single layer in dish. Sprinkle fish with garlic powder Mrs. Dash. Put small pats of margarine on fish. Bake at 350 degrees for 15-20 minutes.
Serves 4. Each serving provides: 105 calories, 3 total fat (gms), 110 sodium (mgs).
2 cups Unsweetened apple juice
1/3 cup Granulated sugar substitute
1/3 cup Cornstarch
1/2 tsp. Cinnamon
1 Egg
In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix well.. Add remaining juice. Place over medium heat and cook, stirring, until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat. In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to beaten egg. Stir until smooth. Return immediately to hot mixture, stirring constantly. (The hot mixture will cook the egg.) Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover with plastic wrap to prevent skin from forming. Cool to room temperature or chill in refrigerator.
Servings: 4
NUTRITIONAL INFORMATION per 1/2 cup serving:
117 Calories; 26g Carbohydrate; 1g Fat; 1g Protein
Diabetic Exchanges: 1 starch; 1 fruit
Cream butter, add artificial sweetener and egg. Mix well. Stir together dry ingredients and add alternately with the applesauce. Stir in cereal. Drop by level tablespoons onto greased cookie sheets. Bake in 375 degree oven for 10-12 minutes. (I often make fresh applesauce but canned works just as well.)
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1 small (2 x 3 inch) brownie
1/2 cup frozen yogurt or light ice cream
1 – 2 teaspoons chocolate syrup
Instructions
Put brownie in a bowl; heat up first for a few seconds in the microwave, if preferred. Top with the frozen yogurt or ice cream and drizzle the chocolate syrup over the sundae.
Calories:247
Nutritional Information
Fat: 9 g total fat (3 g sat, 3 g fat mono)
Sodium: 143 mg
Carbohydrates: 39 g
Fiber: 2 g
Protein: 7 g
PORK-TOMATO STEW
~Submitted by Luanne, FL
Time: About 50 min
Cost Per Serving: $1.55
1 lb well-trimmed boneless pork shoulder (Boston Butt), cut in 3/4-in. cubes
1 can (14 1/2 oz) diced tomatoes with roasted garlic
1 can (14 1/2 oz) chicken broth
3/4 lb red-skinned potatoes
1 large yellow summer squash
1 tsp each ground cumin and dried oregano
1/2 tsp each salt and pepper
1 can (about 15 oz) chickpeas, rinsed
1. Coat a 4- to 6-qt saucepan with nonstick spray. Add pork and saute 5 minutes or until browned.
2. Meanwhile cut potatoes in 1-in. chunks (2 1/3 cups), and dice squash (2 cups). Add with remaining ingredients except chickpeas. Bring to a boil, reduce heat, cover and simmer, stirring a few times, 40 to 45 minutes until pork is tender. Stir in chickpeas and heat through.
This will serve 3 or you may have left-overs which get better when reheated.
ROASTED GARLIC AND TOMATO MOSTACCIOLI
~Submitted by Maggie, TX
This is a wonderful recipe from Betty
Crocker. We use penne pasta and shredded, fresh mozzarella. I prefer the roasted, sun-dried tomatoes to the fresh. I doubled this recipe (to serve me and two
teens).
Prep Time: 15 min
Start to Finish: 1 hr 15 min
Makes: 2 servings
2 1/2 tablespoons olive or vegetable oil
4 to 5 roma (plum) tomatoes, cut in half
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 garlic bulb, unpeeled
1 cup uncooked mostaccioli or penne pasta (3 ounces)
2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
2 ounces crumbled feta or cubed mozzarella cheese
1. Heat oven to 300ºF. Place aluminum foil on cookie sheet; generously brush with 1 tablespoon of the oil. Arrange tomato halves, cut sides up, in single layer on foil; brush with 2 teaspoons of the oil.
Sprinkle with sugar, salt and pepper.
2. Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.
3. Cook and drain pasta as directed on package.
4. Squeeze garlic into remaining 1 1/2 teaspoons oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.
Nutrition Information:
1 Serving: Calories 510 (Calories from Fat 225 ); Total Fat 25 g (Saturated Fat 7 g); Cholesterol 25 mg; Sodium 480 mg; Total Carbohydrate 61 g (Dietary Fiber 3 g); Protein 14 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 18 %; Calcium 18 %; Iron 18 %
Exchanges: 3 1/2 Starch; 1 Vegetable; 5 Fat
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Publisher's Choice
HONEY PEANUT BUTTER COOKIES
Ingredients:
2 1/4 cups flour
1/2 teaspoon each baking soda and salt
1/2 cup each shortening and peanut butter
1/2 cup brown sugar, packed
1 egg
1/2 cup honey (I use only OhioHoney.com brand!)
Directions:
Combine flour, baking soda, and salt. Cream shortening, peanut butter, and brown sugar. Add egg and honey; stir into flour mixture. Shape into
balls, and place on greased use greased cookie sheet. Press with fork. Bake 8-10 minutes at 350.
CHICKEN BREAST STUFFED WITH BLUE CHEESE AND BACON
INGREDIENTS:
8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/4 teaspoon salt
2 tablespoons olive oil
DIRECTIONS:
1. Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
3. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
4. Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
5. Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.
Yields: 4 servings
Source: Not sure but I think I got it from AllRecipes.
LEMON YOGURT POPPY SEED BREAD
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup poppy seeds
3 eggs
1 cup vegetable oil
1 cup granulated sugar
2 cups lemon yogurt
2 tablespoons fresh squeezed lemon juice
Preheat oven to 325 degrees F. Grease two loaf pans or 1 large Bundt pan.
Sift together the flour, salt, baking soda and baking powder; stir in seeds.
Beat the eggs in a large bowl. Add the oil and sugar; cream well. Add the yogurt and lemon juice. Spoon into prepared pans Bake for 1 hour.
Yield: 2 loaves
CHICKEN SOUP WITH GREEN CHILES
Feeds me and the kids perfectly as a main course with French bread (kids have to have "seconds", you know). I like to add chopped, fresh jalapenos to mine, so a side salad of cucumbers goes along for us. This is adapted from a recipe I found in my
AllRecipes Cookbook.
1/2 cup butter
3/4 cup all-purpose flour
2 cups milk
3 cups chicken broth
2 cups cooked, boneless and skinless chicken, cut into bite-sized pieces*
1 can chopped green chile peppers**
salt and pepper to taste
1/4 teaspoon garlic powder***
1. In a large pot melt butter or margarine. Add flour and stir the resulting paste over medium heat. Add the milk and chicken broth and whip to eliminate any lumps. Bring to a boil and reduce heat to simmer.
2. Add the chicken. Add the green chiles, salt, pepper and garlic powder to taste. Stir well and cover. Simmer for 30 minutes and serve.
*The first time I made this (while trying to tweak it) I used fresh chicken; subsequent times I used canned (a large one) and it was great - and fast!
**Original recipe calls for 1/2 cup chopped fresh, chopped green chile peppers, which I did not have on hand. Canned was perfect.
***Original recipe calls for a "dash" but I can't live like that, lol.
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