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A to Z Recipes
May 7, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm tickled orange (not pink!) to say that our pal Patricia in Charlevoix, Michigan is finally home after spending the winter in Arizona. What a nice person she is to share some thoughts, laughs, and recipes with us today. It's like an early birthday gift to me to have her take the wheel today. Thanks, Patricia!
A note to those of you who use the "search" function in the newsletters and web
site:
Because of the expense of some of the "big guys", I use a search service called
Free Find. It might seem like a pain in the rear to have to search through an entire issue to find the recipe you want (although you'd be surprised how much stuff you forgot or never saw in some of those old issues!). Use the "find" function which should work on most computers (I am unsure about Mac users, sorry). When you are on the page you want, do a "Ctrl F" (that is depressing the
'Ctrl' and 'F' keys at the same time). You will get a window that allows you to enter a search value. Let's say you are looking for carrot cake, just type in 'carrot cake' in the box that says "Find:" and hit enter. It will take you directly to the text you desire. This can be used on web pages, files in your computer, etc. Try it now. Works like a charm! I hope this helps you find what you want, and enable you to quickly find recipes that have been shared here.
Don't forget about the current Monthly Theme topic: Sensational
Seafood. This could be a great theme issue so visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the handy link
to use for sending in yours. Thanks!
Here's Patricia...
I sincerely hope, by the time Maggie posts this issue, that Mother Nature has changed for the better. My gals and I traveled back to Michigan in the middle of April, regretfully leaving 80 deg., sunny, temps. Due to tornadoes in Texas, flooding in Oklahoma and snow around the Great Lakes, we decided to veer off in New Mexico, go through Colorado, Nebraska, Iowa, Illinois and then home. Welllllllllll surprise - we came through snow, rain and sleet most of the way to Michigan. Not to mention gales and gales of wind and even had a report of 6 inches of snow in our home town. I called my neighbor to make sure we could get up the ramp and into the house - we could, and did, and I'm ready to go back.
While in Arizona I ate oranges and oranges and more oranges, picking them off the neighbor's tree. Most likely ate more oranges than even thought of, or bought, in the past two decades. Brought the neighbor a bottle of Michigan Maple Syrup to pay for the first batch of oranges that I kind of borrowed. (I believe they call it a 5-finger discount?) Those oranges were sooooooooooo sweet, and so juicy, that I couldn't help but wonder about recipes. Looked it up, found National Orange Juice day, appealed to friends and orange growers assns and the rest is history. Orangeeee you glad I picked this subject? :))
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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I've not seen anyone dunk an Oreo cookie in a glass of calcium fortified Orange Juice, but chances are, there is just as much calcium in a glass of orange juice as there is in a glass of milk. Great news for those lactose intolerant. The second biggest value of OJ is vitamin C and now scientists are studying the possibility of citrus lowering cholesterol and also certain types of cancer prevention. Not bad for such a good tasting product. The top 3 orange juice producers in the world are Brazil, Florida and Mexico. (1999)
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Oranges Quotes
California saying: "Florida oranges are so juicy that you have to eat them in the bathtub"
Florida saying: "You have to drive a truck over a California orange to get any juice at all."
Texas saying: "Bathtubs???? Trucks????? Just give my bowie knife and back off."
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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It is believed that Christopher Columbus brought orange seeds and seedlings with him to the New World. By the 1820s, when Florida became a U.S. territory, orange groves were thriving. Oranges are the third most popular fruit in the United States In 1841, William Wilfskill, the guy who planted the first table grape arbor, planted the first orange tree in Los Angeles. Although he was almost laughed out of town for even thinking of selling oranges, he persevered. He sold oranges to gold rush miners and with the completion of the transcontinental railroad, shipped them to St. Louis in 1877, and the California citrus business was off and running.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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Sensational Seafood
Here's the scoop on the current theme:
Seafood is more than delicious. It can be very healthy eating. It is low in saturated fat and easy to digest, full of Omega 3, protein, vitamins and minerals. Eating seafood can lower cholesterol and lead to a healthier heart. Aside from all the health benefits, seafood tastes great! I hope you will join in the fun by sharing recipes for
Sensational Seafood. Whether it is a complex lasagna or a snappy tuna salad for sandwiches, be a part of this great
Monthly Theme topic.
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 Sensational Seafood. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Sensational Seafood
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Sensational Seafood.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Sensational Seafood has a deadline of May 31, 2008, and will be posted on June 8, 2008.
Please use this email link to submit a recipe for theme recipes: Sensational Seafood
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Why did the orange stop rolling down the hill?
It ran out of juice.
Q: Why did the blonde stare at frozen orange juice can for 2 hours?
A: Because it said 'concentrate'.
The professor of a contract law class asked one of his better students, "If you were to give someone an orange, how would you go about it?"
The student replied, "Here's an orange."
The professor was outraged. "No! No! Think like a lawyer!"
The student then replied, "Okay. I'd tell him `I hereby give and convey to you all and singular, my estate and interests, rights, claim, title, claim and advantages of and in, said orange, together with all its rind, juice, pulp, and seeds, and all rights and advantages with full power to bite, cut, freeze and otherwise eat, the same, or give the same away with and without the pulp, juice, rind and seeds, anything herein before or hereinafter or in any deed, or deeds, instruments of whatever nature or kind whatsoever to the contrary in anywise notwithstanding...'"
Why was the guy fired from the orange juice factory? He couldn't concentrate
Knock Knock
Who's there !
Orange !
Orange who ?
Orange you even going to open the door !
Knock Knock
Who's there !
Orange juice !
Orange juice who ?
Orange juice sorry you asked ?
Knock Knock
Who's there !
Orange juice !
Orange juice who ?
Orange juice going to talk to me !
What did the little chick say when its mother laid an orange?
Look at the orange marmalade!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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ENGLAND
ORANGE FOOL
Thank you Philip
A fool is a traditional English dessert made of whipped cream and mashed fruit - originally the recipe called for cooked gooseberries. There are two possible derivations of the word fool: one is that the combination of fruit purée and cream was once considered foolish; the other is that the word derives from the French fouler, meaning “to crush.” Any cooked or puréed fruit can be used. Thick cream or even a custard can be substituted for the whipped cream.
1/4 pound cake, in cubes
1 1/2 cup cream, whipped with 4 tbs sugar
Juice and rind of 2 oranges
2 tbs Orange Liquor
Beat the orange juice and rind into the cream. Divide the cake cubes over three glasses and drizzle the liquor on top. Spoon the orange cream mixture carefully on the cake and put this in the fridge for 3 hours. Decorate with orange peel.
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Chicken Breasts with Orange Glaze for Two
Originally submitted by Jean, Syracuse, NY
Date of issue June 20, 2005
Reviewed by Maggie, TX
I have prepared this recipe so many times and it remains a favorite around here. We double the recipe, of course, and serve it with rice pilaf and green beans. I believe I probably add a dash more soy sauce, and I season the breasts with garlic salt before frying. I'm thinking it would be very good using pineapple instead of orange, too. I sure hope you give this one a try because it is an absolute KEEPER. Thanks, Jean!
CHICKEN BREASTS WITH ORANGE GLAZE FOR TWO
~Submitted by Jean, Syracuse, NY
1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
HONEY CITRUS GLAZE & SAUCE
12 Oz. Can Frozen Orange or Tangerine Juice
2/3 Cup Honey
1/2 Cup Hot Sauce
2 Tablespoons Ground Ginger
1/2 Teaspoon Celery Seed
Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.
FOUR-FRUIT COMPOTE
Thank you Marion
1 can (20 oz) pineapple chunks
1/2 cup sugar (or substitute)
2 T cornstarch
1/3 cup orange juice
1 T lemon juice
1 can (11 oz) mandarin oranges, drained
3 to 4 unpeeled apples, chopped (I use 2 lg)
2 to 3 bananas, sliced
Drain pineapple, reserving 3/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly, cook and stir 1 minute longer. Remove from the heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate. Yield: 12-16 servings.
ORANGE PORK CHOPS
4-6 Pork chops
1 cup uncooked rice
2 cups chicken w/rice soup
1/2 cup orange juice
dash of nutmeg
Mix rice, soup, oj and nutmeg. Brown pork chops and place mixture on top. Bake in 350 deg oven for 1 hour.
LO-CAL ORANGE CHEESECAKE
1 large pkg orange Jell-O
6 tbs fresh orange juice
2 8 oz ctns cool whip
1 1/2 cup boiling water
2 pt low cal cottage cheese
crushed graham crackers
Place Jell-O in blender and add boiling water, blend, then add fresh juice. Add cottage cheese, half at a time, blend. Fold in Cool whip and pour over crushed graham crackers in a 9x13 dish. Sprinkle with crushed graham crackers.
NO BAKE ORANGE BALLS
1 small can frozen orange juice
1 box powdered sugar
1 box vanilla wafers, crushed
1/4 lb soft margarine
coconut
Blend all ingredients together, form into balls, roll in coconut and store.
HOLIDAY SALAD
1 cup sugar
1 cup raw cranberries, ground
1 pkg lemon gelatin
1/2 cup boiling water
1 cup orange juice
2 tsp grated orange rind
1 cup chopped celery
1/2 cup pecans, chopped
1-9 oz ctn crushed pineapple
Mix berries and sugar, let stand several hours. Add water to gelatin, stirring until dissolved. Stir in orange juice and other ingredients. Pour into a one quart mold and cool until set.
ORANGE CHIFFON CAKE - 1955
Thank you Lois
1 cup cake flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup salad oil
3 egg yolk, unbeaten
6 tbs orange juice
grated rind of 1 orange
3 egg whites (1/2 cup)
1/4 tsp cream of tartar
Sift flour, then sift again with sugar, baking powder and salt. Add oil, yolks, orange juice and rind and beat until smooth - set aside. In separate bowl beat white and cream of tartar until very stiff, turn into orange mix and blend. Pour into 8x8 bowl and bake at 350 deg for 1 hour - let cook for 1 1/2 hour before frosting with orange frosting.
ORANGE FROSTING - 1961
1/3 c shortening or margarine
2 tbs corn syrup
1/4 tsp salt
3 1/2 cups powdered sugar
1/4 cup orange juice
Combine all ingredients and beat well.
POLYNESIAN TURKEY SALAD
4 cups diced cooked turkey
1-5 oz can water chestnuts
1 cup bias cut celery
1/4 cup sliced green onions
1/4 cup chopped green pepper
2 hard cooked eggs, chopped
1 tsp salt
1 cup mayonnaise or salad dressing
1/4 cup frozen orange juice concentrate, thawed
1-11 oz can mandarin oranges, drained
1/2 cup toasted diced almonds
lettuce leaves
In large bowl combine all ingredients except lettuce, mandarin oranges and almonds. Chill. Serve on lettuce leaf; garnish with mandarin oranges and almonds. 6-8 servings
ORANGE BREAD
5 tbs shortening
1/2 cup sugar
1 egg beaten
3 tbs orange rind
2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup orange juice
Cream shortening and sugar together. Add egg and grated orange rind. Sift flour, baking powder, and sift together and add to the first mixture alternately with the water and orange juice. Mix together, pour into a 4 3/4 x 8 3/4 greased loaf pan. Let stand 20 minutes before baking. Bake at 350 deg for 55 to 60 min.
ORANGE SOUFFLÉ
4 tbs butter
5 tbs flour
1 cup milk
6 eggs separated
1/4 tsp salt
1/2 cup sugar
rind of 1/2 orange grated
3 tbs orange juice
1 tbs lemon juice
Make a sauce by heating butter and add the flour slowly. Add milk, stirring while adding. Cook until smooth and thickened. Cool and add beaten egg yolks, salt and sugar. Add the orange and lemon juice and rind. Fold in beaten egg whites. Bakes in a greased 2-qt baking dish at 300 deg for 1 1/4 hours.
TUNA WITH ORANGE MARINADE
1 tbs orange marmalade
1 cup fresh orange juice
1/2 tsp ginger
2 tsp canola oil
1 lb tuna steaks
Combine marmalade, juice, ginger and oil in a small owl. Place tuna in a single layer in ovenproof glass baking dish and pour marinade over them. Marinate about 1 hour. Keeping marinade, place steaks on oven broiler or bbq grill and cook about 4-5minutes per side, making sure to cook thoroughly. Heat reserved marinade and spoon over tuna.
COUNTRY STYLE RIBS
5 lb pork loin, sliced and separated
6 oz can orange juice, thawed & undiluted
8 oz can tomato juice
2 tbs light molasses
1 tsp Worcestershire sauce
4 tsp grated onion
2 tsp salt
Place ribs in 8 qt saucepan. Cover with water, bring to a boil over high heat. Reduce heat, cover and simmer 30 minutes. Drain. Arrange ribs on rack of broiler pan or bbq grill. Mix remaining ingredients and brush ribs with some of the mixture. Broil 8 inches from heat for 15 minutes. Turn and brush with glaze and broil 15 minutes longer, turning and brushing frequently. 7-9 servings.
ORANGE PECAN REFRIGERATOR COOKIES
1 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg well beaten
2- 3/4 cup flour
1/4 tsp baking soda
1/4 tsp salt
2T orange juice
1T orange rind, grated
1/2 cup pecans, chopped
1 tsp vanilla
Cream shortening. Add sugar, vanilla, orange juice and rind. Beat until well blended. Sift flour, measure than sift with baking soda and salt. Add to first mixture, then add nuts. Mix until blended. Form into roll about 1 1/2 inches in diameter. Chill. Cut in thin slices and bake at 350 deg for 10 minutes.
ORANGE COOKIES
1/2 cup soft margarine
1 egg
1 tsp grated orange rind
2 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/2 cup walnuts
1/2 cup seedless raisins
1/2 cup orange juice
Beat eggs into butter and stir in orange rind and juice. In separate bowl combine dry ingredients and add to orange mixture. Beat until well blended, then stir in nuts and raisins. Drop by teaspoonfuls onto cookie sheet - 2 inches apart. Bake at 375 deg for 20 minutes until lightly browned. Cool and store in a tightly seal container.
ORANGE JULIUS
Thank you Sherrie
1/4 c sugar
6 oz can frozen orange juice concentrate (unsweetened)
1 cup milk
1 cup water
1 tsp vanilla
6 - 10 ice cubes
In blender, combine all ingredients except ice cubes. Blend well, adding cubes, one at a time.
FROZEN FRUIT SLUSH
6 oz can frozen pink lemonade
6 oz can frozen orange juice
16 oz pkg frozen strawberries
6 oz jar maraschino cherries, undrained
3- 6 oz cans water
1 cup sugar
4 or 5 bananas sliced
20 oz can crushed pineapple undrained
Mix all ingredients together and freeze. Can be frozen in one large container or several small ones. Take out of freezer 15 minutes before serving. Break up with a spoon and serve in small glasses.
EASY PARTY PUNCH
1 pkg cherry Kool-Aid
2 cups sugar
1 6 oz can frozen orange juice
1 qt ginger ale
1 pkg strawberry Kool-Aid
3 qts water
1 6 oz can frozen lemonade
Dissolve Kool-Aid and sugar in water. Add frozen juices and stir well. Stir in ginger ale just before serving. About a Gallon and a half.
CINDERELLA
Thank you Rich
2 oz orange juice
2 oz pineapple juice
1 oz lemon juice
1/2 oz sugar syrup
1 oz soda water
Shake and strain into an ice-filled highball glass, and add soda. Garnish with a slice of lemon, add a straw, and serve.
FLORIDA SUNSHINE SHAKE
Florida Dept of Citrus
1 cup orange juice
1/2 cup grapefruit juice
1 ripe banana mashed
1/2 cup low fat vanilla yogurt
1/2 tsp vanilla extract.
Combine all ingredients, mix well and serve immediately
ORANGE CUSTARD
1/2 cup sugar
1/4 cup cornstarch
4 eggs
2 1/2 cups orange juice
Combine sugar and cornstarch in a saucepan. Blend in eggs and add the orange juice. Cook over low heat until smooth and thickened. Do not let the custard boil or it will curdle. Pour in dessert dishes and chill immediately.
SKILLET SWEET POTATOES
1 lb sweet potatoes, peeled and sliced 1/2" thick
1/2 cup orange juice
2 tbs brown sugar
1 tbs butter or margarine
1 tsp cinnamon (optional)
Place sweet potatoes in a 12" skillet, cover with hot water and bring to a boil. Lower heat, cover, and simmer for 10 minutes until tender. drain, but leave potatoes in skillet.. In a small mixing bowl combine orange juice, brown sugar, butter or margarine and cinnamon. Pour sauce over the cooked potatoes. Cook and stir until bubble. Boil gently, uncovered about 5 minutes, until potatoes ar glazed, occasionally spooning sauce over potatoes.
FRUITED COUSCOUS
Tropicana.com
1 cup TROPICANA Pure Premium® Orange Juice
2 teaspoons olive oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
1/2 cup dried fruit bits
3/4 cup NEAR EAST Original Plain Couscous Mix
1/4 cup toasted slivered almonds (optional)
Directions
Combine juice, olive oil, cinnamon, coriander, salt and, if desired, cayenne pepper in 1-1/2 quart saucepan; mix well. Stir in fruit. Cover and bring to a boil.
Stir in couscous. Cover and remove from heat. Let stand 5 minutes. Gently fluff couscous with fork. Sprinkle with almonds.
4 SERVINGS
NUTRITION INFORMATION
(1/4 of recipe without almonds): Calories 200, Calories From Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrates 42g, Dietary Fiber 3g, Sugars 12g, Protein 6g, Vitamin C 10 mg.
NUTRITION INFORMATION
(1/4 of recipe with almonds):
Calories 240, Calories From Fat 60, Total Fat 6g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrates 44g, Dietary Fiber 4g, Sugars 12g, Protein 7g, Vitamin C 10 mg.
DOUBLE ORANGE -WALNUT MUFFINS
Ingredients
1½ cups all-purpose flour
1 cup QUAKER® Oats (quick or old fashioned, uncooked)*
2/3 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup coarsely chopped toasted walnuts, divided
2/3 cup plus 1/4 cup TROPICANA Pure Premium® Orange Juice, divided
1/2 cup 1% lowfat milk
1 large egg
1/4 cup (1/2 stick) butter or margarine, melted and cooled
*If using old fashioned oats, add an additional 2 tablespoons flour.
Directions
Heat oven to 400ºF. Spray bottoms only of 12 medium muffin pan cups with cooking spray or line with paper baking cups. Stir together flour, oats, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Add 1/2 cup walnuts; mix well. Set aside. In medium bowl, beat 2/3 cup juice, milk, egg and melted butter with whisk or fork until well blended. Add all at once to dry ingredients. Stir just until dry ingredients are evenly moistened. (Do not over mix.) Pour into prepared muffin pan cups, dividing evenly. Sprinkle tops with remaining 1/4 cup walnuts. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove pan from oven and immediately spoon remaining 1/4 cup orange juice over tops of muffins, dividing evenly. Let stand 5 minutes. Sprinkle tops of muffins with remaining tablespoon of sugar. Remove from pan. Serve warm.
1 DOZEN
NUTRITION INFORMATION
(1 muffin): Calories 230, Calories From Fat 90, Total Fat 10g, Saturated Fat 3g, Cholesterol 30mg, Sodium 200mg, Total Carbohydrates 32g, Dietary Fiber 2g, Sugars 14g, Protein 7g.
EASY ORANGE ALMOND CREPES
FILLING:
1 container (8 oz.) light cream cheese
1/4 cup granulated sugar
2 tablespoons TROPICANA Pure Premium® Orange Juice
1/2 teaspoon grated orange peel (optional)
SAUCE:
1/4 cup granulated sugar
1 tablespoon cornstarch
1 cup TROPICANA Pure Premium® Orange Juice
8 prepared crepes (8-inch diameter)
1/4 cup toasted sliced almonds
Directions
For filling, beat cream cheese and sugar in small bowl with electric mixer until smooth. Add orange juice and, if desired, orange peel. Beat well. Cover and refrigerate until ready to use.
For sauce, combine sugar and cornstarch in small saucepan with whisk until blended. Gradually whisk in juice, mixing well. Cook and stir over medium heat until thickened and bubbly. Remove from heat; cover to keep warm.
To assemble crepes, spread 1 crepe with about 3 tablespoons filling. Fold in half, then in half again. Repeat with remaining crepes and filling.
To serve, place two filled crepes on each plate. Drizzle with warm orange sauce, dividing evenly. Sprinkle with almonds. Serve immediately.
8 SERVINGS
NUTRITION INFORMATION
(1 crepe plus sauce and almonds): Calories 250, Calories From Fat 90, Total Fat 10g, Saturated Fat 5g, Cholesterol 75 mg, Sodium 250 mg, Total Carbohydrates 33g, Dietary Fiber less than 1g, Sugars 18g, Protein 7g.
CITRUS SALAD IN TORTILLA CUPS
Texas Citrus Exchange
Salad:
1 medium grapefruit sectioned
1 large orange, sectioned, saving juice
2 avocados, peeled and chopped
1 prepared boneless chicken breast, chopped in small pieces
1 package prepared romaine lettuce
Dressing:
1/4 cup orange juice
1-1/2 tbs. lime juice
1 tbs.. honey
1-1/2 tsps. minced fresh cilantro
1-1/2 tsps. minced fresh mint
six flour tortillas
Tortilla Cups
Brush each side of the tortilla very lightly with water and push down into a small greased bowl or large custard cup to create the tortilla cup. Cook at 400 degrees for 10 minutes. Allow to cool before removing from the bowl.
To Make the Salad
Combine the grapefruit, orange, avocado and chicken breast together. Toss with the dressing. In the bottom of the tortilla cup, tear the romaine leaves into smaller pieces and place in the bottom of the shell. Scoop the citrus salad on top of the lettuce and serve immediately. Note: The tortilla cups can be made ahead and held in an airtight container.
Serves six.
CITRUS SEAFOOD SALAD
2 lbs. of cooked medium-sized shrimp, keep chilled
1/4 cup Italian salad dressing
3 tbs. finely chopped shallots
2 tbs. red wine vinegar
2 tbs. plain fat-free yogurt
2 tbs. freshly squeezed orange juice
1-1/2 tbs. Dijon mustard
1 tbs. honey
1/8 teaspoon pepper
4 cups sliced romaine lettuce
2 cups red grapefruit sections (about 4 grapefruit)
2 cups orange sections (about 5 oranges)
1/4 cup chopped fresh chives
Combine the Italian dressing and the next 7 ingredients in a large bowl, and stir well. Add the shrimp and refrigerate. Section the grapefruit and oranges. On a large platter, line the outsides with the lettuce. Spoon the shrimp in the center and garnish around the shrimp with the citrus sections. Or, place the lettuce on individual salad plates. Place the citrus sections on top of the lettuce topping with the shrimp mixture.
Should serve 12-14.
TEXAS ORANGE LOAF CAKE
2 cups flour, sifted
1/2 tsp. soda
1/4 tsp. salt
1/3 cup shortening
1 cup sugar
2 eggs
Grated rind of 1 TEXAS STAR orange
3/4 cup TEXAS STAR orange juice
Cream shortening and sugar. Add eggs and orange rind. Add dry ingredients alternately with orange juice. Bake in square loaf pan 350 degrees for 30 minutes.
ORANGE COCONUT FROSTING
3 tbs.. butter
1-1/2 cups powdered sugar
1/4 cup TEXAS STAR orange juice
3/4 cup coconut
Cream butter and sugar. Add orange juice and coconut. Beat until smooth
CHICKEN BROCCOLI STIR FRY
fruitsandveggiesmatter.gov
Preparation Time: 25 minutes
Number of Servings: 4
1/3 cup orange juice
1 tbs. low-sodium soy sauce
1 tbs. Szechuan sauce
2 tsp cornstarch
1 tbs. canola oil
1 lb boneless chicken breast, cut into 1 inch cubes
2 cups of frozen broccoli florets
1 6-oz package of frozen snow peas
2 cups shredded cabbage
2 cups of cooked brown rice
1 tbs. sesame seeds (optional)
Mix orange juice, soy sauce, Szechuan sauce, and cornstarch in a small bowl. Set aside. Heat oil in wok and add chicken. Stir fry for about 5-7 minutes. Add cabbage, broccoli, snow peas, and sauce mixture. Cook for about 5 minutes until vegetables are heated through. Serve over brown rice. Sprinkle with sesame seeds.
CHICKPEA PASTA SALAD WITH ORANGES
Preparation Time: 1 hour, 15 minutes
Number of Servings: 6
4 oz multicolored corkscrew pasta, uncooked
2 navel oranges, separated into segments and halved
15 oz can garbanzo beans, rinsed and drained
3/4 cup broccoli florets
2-1/4 oz can black olives, drained
1/2 cup sliced green onion
1 cup diced red bell pepper
1/4 cup red wine vinegar
1/4 cup orange juice
1 tbs. canola oil
1 tsp basil, dried or fresh
1 tsp crushed oregano
1/2 tsp rosemary, dried or fresh
1 clove garlic minced
1/4 tsp black pepper
Directions: Cook pasta according to package directions; drain. Rinse with cold water, drain well again. In a large bowl, combine pasta, orange sections, garbanzo beans, broccoli, red bell pepper, olives, and green onion. Combine dressing ingredients in a container with a lid. Cover and shake until blended. Pour dressing mixture over pasta mixture; toss to combine. Cover and chill at least 1 hour, stirring occasionally
GLAZED CARROTS
Preparation Time: 25 minutes
Number of Servings: 6
12 medium carrots (2 lbs), peeled and ends removed
1/2 tbs. butter
1/2 tbs. canola oil
2 tbs. orange juice
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
Directions: Slice carrots to create coin-like pieces. Heat butter and canola oil in a skillet. Add carrots and sauté for 5 minutes. Add the rest of the ingredients. Cook until carrots are tender and liquid is absorbed, about 15 minutes.
MELON SOUP
Preparation Time: 1 hour
Number of Servings: 4
2 cups cubed cantaloupe
2 cups cubed honeydew
2 cups cubed watermelon (unseeded)
1/2 cup orange juice
3 tbs. lemon juice
2 tsp. honey
1/2 cup fat-free half and half
mint sprigs
Directions: Process melons, orange juice, lemon juice, and honey in food processor or blender until smooth. Stir in half and half. Refrigerate until chilled. Pour into individual bowls and garnish with mint.
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SUMMERTIME SOUP
American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition
Serves 6
Soup made with melons? You bet! Serve this chilled creation in pretty bowls at your next summertime brunch - its refreshing taste will delight your guests.
1 small ripe cantaloupe, peeled, seeded, and cubed
2 large ripe mangoes, peeled and cubed
2 medium peaches, peeled and cubed
3 cups fresh or frozen unsweetened strawberries (about 16 ounces)
1/2 cup fat-free or low-fat plain yogurt
1/3 cup frozen orange juice concentrate
1/3 cup port
2 tablespoons orange liqueur
1 tablespoon fresh lime juice
1 1/2 teaspoons raspberry vinegar
1/2 cup fat-free or low-fat plain yogurt, well chilled
Cooking Instructions
In a food processor or blender, process all the ingredients except 1/2 cup yogurt until thick and creamy. Pour into a serving bowl and freeze for about 20 minutes. Spoon into individual bowls and top each serving with a heaping teaspoon of yogurt. Serve immediately.
Cook's Tip
Place the mango on its flattest side. Using a sharp knife, make a horizontal cut to slice off approximately the top half of the mango. (You won't be able to cut the fruit exactly in half because of the large pit.) Turn the mango over, pit side down. Slice off the top part of the second side. Remove the peel from all three pieces. Trim any remaining fruit from the pit.
Nutrition Analysis (per serving)
192 Calories, 0.5 g Total Fat, 0.0 g Saturated Fat, 0.0 g Trans Fat, 0.0 g
Polyunsaturated Fat, 0.0 g Monounsaturated Fat, 1 mg Cholesterol, 47 mg Sodium, 40
g Carbohydrates, 4 g Fiber, 34 g Sugar, 5 g Protein. Dietary Exchanges 2 1/2 fruit
CARAMELIZED ORANGE AND GRAPEFRUIT SEGMENTS
Sunkist.com
1 pint raspberry sorbet (other flavors of sorbet may be substituted)
2 cups freshly squeezed Sunkist® orange juice
4 oz. brown sugar
2 oz. Sunkist® orange segments
2 oz. Sunkist® grapefruit segments
2 oz. toasted almond slices
4 mint sprigs
To make one portion:
Scoop 4 oz. sorbet into margarita glasses.
Place glasses in freezer until ready to serve.
Combine Sunkist orange juice and brown sugar in a medium saucepan. Bring to a boil, cook and stir over medium high heat until liquid is reduced by half and has the consistency of syrup. Hold warm. Heat 2 oz. of reduced Sunkist orange sauce and stir in ½ oz. of Sunkist orange segments and ½ oz. of Sunkist grapefruit segments. Remove 1 margarita glass with sorbet from freezer and ladle warm sauce over sorbet. Sprinkle sorbet with ½ oz. toasted almonds and garnish with 1 sprig of mint. Serve immediately.
Makes 4 servings
CITRUS-HONEY DRESSING
½ cup vegetable oil
½ Sunkist® orange-grated peel
1 Sunkist® orange -juice
1 Sunkist® lemon -juice
2 Tbsp. honey
1 Tbsp. poppy seed or toasted sesame seed
¼ tsp. salt
¼ tsp. paprika
In a jar with a lid, combine all the ingredients; chill. Shake well before serving. Makes about 1 cup. 4 servings
CRANBERRY BREAD
Betty Crocker.com
Prep Time:20 min
Start to Finish:3 hr 30 min
Makes:1 loaf (24 slices)
2 1/3 cups Bisquick Heart Smart® mix
3/4 cup granulated sugar
1/2 cup reduced-fat sour cream
1/4 cup vegetable oil
1/4 cup fat-free (skim) milk
2 tablespoons grated orange peel
5 egg whites or 3/4 cup fat-free egg product
3/4 cup fresh or frozen cranberries, chopped
1/2 cup powdered sugar
2 to 3 teaspoons orange juice
1. Heat oven to 375°F. Generously grease bottom of 9x5-inch loaf pan. In medium bowl, stir Bisquick® mix, granulated sugar, sour cream, oil, milk, orange peel and egg whites until moistened. Stir in cranberries. Pour into pan.
2. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean and top crust is deep golden brown. Cool 15 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
3. In small bowl, stir powdered sugar and orange juice until smooth and thin enough to drizzle. Drizzle over bread.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase Bisquick® mix to 2 1/2 cups.
Nutrition Information
1 Serving: Calories 110 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 10g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
Helpful hints:
Plan on using two oranges to get the 2 tablespoons grated orange peel called for. When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter.
HEART SMART GRILLING:
*Smoke billowing from the grill could indicate too much fat on the meat.
*To add flavor and keep food moist while grilling, brush it with orange juice.
*Chicken can be kept moist by using an oil free marinade or by spritzing with broth, water, or juice as it cooks.
*Always remember that those summer veggies are great when grilled and are also enhanced with a spritzing with OJ.
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HAWAIIAN MEATBALLS
Watch for the surprise ingredient! These meatballs combine ground turkey breast with lean ground beef, although the addition of the turkey is undetectable in the finished meatballs.
Number of Servings: 21
Serving Size: 2 meatballs
1 lb boneless beef chuck arm roast, or similar cut, well trimmed.
8 oz lean ground turkey breast
1 onion, finely chopped
2 garlic cloves, minced
1/4 cup quick-cooking oats
1 large egg white
1 tsp pumpkin pie spice
1 tsp dried thyme
1/4 tsp salt
1/.4 tsp pepper
1 1/2 cups orange juice
8 oz crushed pineapple packed in unsweetened juice, drained
2 tbs light soy sauce
1/2 tbs firmly packed light brown sugar
1/2 tsp ginger
1/8 tsp salt (optional)
Preparation Instructions
1 Preheat the oven to 375 degrees F. In a large bowl, combine the ground beef, ground turkey, onion, garlic, oats, egg white, pumpkin pie spice, thyme, salt, and pepper. Mix well.
2 Roll the meat mixture into about 42 balls, and arrange on a large nonstick spray-coated baking pan. Bake in the upper half of the oven for 12 to 15 minutes or until browned, turning once during browning.
3 For the sauce, combine the orange juice, pineapple, soy sauce, brown sugar, ginger, and salt, in a 3-quart flame proof casserole. Heat the ingredients to a simmer.
4 With a large slotted spoon, transfer the meatballs to the sauce mixture, and simmer uncovered, stirring occasionally. Continue simmering for about 30 to 35 minutes, until the sauce has cooked down and thickened so that it coats the meatballs.
5 Serve at once, or cover and refrigerate. Meatballs will keep in the refrigerator for 3 to 4 days
Exchanges Per Serving 1/2 Fruit. 1 Very Lean Meat
Nutrition Information: Calories 56-Calories From Fat 7, Total Fat 1 g Saturated Fat 0g
Cholesterol 18 mg, Sodium 71 mg, Total Carbohydrate 4 g, Dietary Fiber 0g, Sugars 4g
Protein 8 g
GRILLED CARIBBEAN CHICKEN BREASTS
Makes 6 servings / serving size: 4 ounces
preparation time: 15 minutes
marinating time: 2 hours to 48 hours
cook time: 12 minutes
Marinade:
1/4 cup fresh orange juice
1 tsp. orange zest
1 Tbsp. olive oil
1 Tbsp. lime juice
1 tsp. fresh minced ginger
2 garlic cloves, minced
1/4 tsp. Tabasco sauce
1/2 tsp. minced fresh oregano
1 1/2 pounds boneless, skinless chicken breasts
In a blender or food processor, combine the marinade ingredients. Transfer the marinade to a bowl, add the chicken, toss to coat. Cover and refrigerate for two hours or up to 48 hours.
Preheat an outdoor grill with the heat set to medium high. Coat the grill rack with cooking spray. Remove the chicken from the marinade. Add the chicken to the grill and grill on each side for about 6 minutes per side or until chicken is cooked through and no trace of pink remains.
Exchanges: 4 lean meat
Nutritional Information: calories: 154-calories from fat: 41, total fat: 5g, saturated fat: 1g,
cholesterol: 69mg, sodium: 61mg,carbohydrate: 1g dietary fiber:0g, sugars: 1g protein: 25g.
Click if you have a submission for the Diabetic Choices Recipe
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FRESH ORANGE COMPOTE WITH GRANOLA
fruitsandveggiesmatter.gov
Recipe Summary:
Preparation Time: 15 minutes
Number of Servings: 6
2 navel oranges, peeled, separated into segments
1 apple or pear, diced
1/2 cup halved seedless red or green grapes
1 banana, peeled, thinly sliced
2 Tbsp fresh squeezed orange juice
1/2 cup low-fat granola cereal
Directions: In a medium bowl toss together orange half segments, apple, grapes, banana and orange juice. Sprinkle granola over mixture; toss lightly. Serve immediately as dessert, for breakfast topped with low-fat yogurt, or drained over lettuce as a salad.
Nutrition Facts
Serving Size 1/6 of recipe
Amount Per Serving
Calories 100 Calories from Fat 5, Total Fat 1g 1%, Saturated Fat 0g 0%, Trans Fat 0g 0%,
Cholesterol 0mg 0%, Sodium 25mg 1%, Total Carbohydrate 24g 8%, Dietary Fiber 3g 12%,
Sugars 14g, Protein 2g . Diabetic Exchange** Fruit: 1.
ORANGE FRUIT POPS
Arizona Sunkist Growers Assn.
1 ½ cups fresh squeezed orange juice
1 ½ cups apple, grape or pineapple juice
4 paper cups (7 to 8 ounces each)*
4 small wooden sticks or plastic spoons*
To make one portion:
Combine juices; pour into paper cups. Freeze until almost firm, about 1 hour. For handles, insert wooden sticks in upright position. Freeze until firm. To serve, allow "pops" to stand at room temperature for a few minutes, and remove from cups or peel paper from pops.
*If using plastic ice pop makers, follow manufacturer's instructions for filling.
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MIMOSAS
Maggie here... I love this recipe and use it often. I buy the cheapest champagne and orange juice (with pulp) and no one knows! I garnish with slices of fresh oranges and I believe that visual makes the drink taste like it contains fresh-squeezed juice!
2 (12 oz.) cans frozen orange juice concentrate, thawed and divided
1 (16 oz.) jar maraschino cherries with stems, drained
6 c. extra dry champagne, chilled
Mint sprigs
Prepare 1 can orange juice concentrate according to can directions. Pour into ice cube trays. Place a cherry in each cube; freeze 8 hours or overnight.
Prepare remaining orange juice concentrate according to can directions. Stir in the champagne just before serving. Add ice cubes and garnish with mint.
Yield: 3 quarts.
CREAMY WALDORF SALAD
1 (3 oz.) pkg. cream cheese, softened
1 1/2 tsp. sugar
1 1/2 tsp. orange juice or pineapple juice
3 lg. apples, cubed
1 (8 oz.) can pineapple tidbits, drained
2 tbsp. chopped celery
2 tbsp. chopped pecans
2 tbsp. raisins
Leaf lettuce
Combine cream cheese, sugar and juice in a small bowl; stir well, and set mixture aside.
Combine remaining ingredients except lettuce in a medium bowl. Add cream cheese mixture to apple mixture; toss gently. Cover and chill. Toss again before serving. Serve in lettuce-lined bowl.
Yield 6 to 8 servings.
TANGY SPICY GRILLED CHICKEN
1 can frozen concentrated orange juice
1 can frozen concentrated lime-aid
1/2 jar chunky salsa
1/4 cup Italian dressing
1 large lime
1 tablespoon canola oil
1 or 2 fresh jalapeno peppers, chopped (optional)
4 whole cloves garlic, minced
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder (optional)
Chicken, beef, or pork
In a large bowl, mix orange juice, lime-aid, salsa, Italian dressing, vegetable oil, and fresh lime.
After mixing well, add jalapeno, garlic, onion. Add the cumin, oregano, paprika, and chili powder. Stir the marinade ingredients together well.
Add chicken, beef or pork to this marinade. Let sit in refrigerator for two days (I've done overnight with excellent results).
Absolutely Delicious!!!!
My adaptation of a recipe found years ago.
DREAMSICLE CAKE
1 box orange cake mix
1 (3 oz.) box orange Jell-O
1/3 c. oil
1 1/4 c. water
3 eggs
Icing:
1 (8 oz.) container sour cream
1 (12 oz.) pkg. frozen coconut
1/2 c. frozen undiluted orange juice
1 1/4 c. sugar
1 (8 oz.) carton Cool Whip
Blend all ingredients and pour into two 9-inch cake pans that have been greased and floured. Bake at 350 degrees for 20-25 minutes. After cake cools, slice each in half, horizontally.
Icing: Combine sour cream and coconut. Add sugar to orange juice and stir until juice is dissolved. Combine orange juice and coconut mixture and fold in Cool Whip. Spread between 4 layers of cake. Refrigerate.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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