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A to Z Recipes
May 14, 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. Things are great here in the great state of Texas. We're due for a 'cool front'... you know, where the temperatures dip below the upper 80's. This may give you some appreciation of the size of Texas: the cool front will take 2 days to pass through the state. That's either a very slow-moving front, or we're living up to our
reputation: "everything is bigger in Texas". I'd like to say that my waist is an exception, however...
If you have never shared a recipe here, or if it has been awhile since you did, now is an excellent time. The good
ol' recipe box is running rather low. Visit the Monthly Theme - Recipe Submission section for more information and the special link to be used. Accept my thanks in advance.
The Monthly Theme topic is Sensational Seafood. If you have a tried and true recipe, or perhaps one you are wanting to try, please share them. We'll collect recipes throughout this month and post them on June 8th. Visit the
Monthly Theme - Recipe Submission section for more information and the special link to be used.
If you ask me, I think the goodies in today's issue are practically perfect, especially for this time of year. Join me in thanking these folks for all their help:
Pam H., Swanton, OH
Roslyn, IL
Mary S., Nashville, TN
Jim D., WA State
Johnny, LA
Brenda, AL
Patricia, Charlevoix, MI
Treva, NC
Larry Holmes, Toronto, Canada
Mary H., Montreal, Canada
Patricia H., Galveston, TX
Laura W. in the A2Z Yahoo Forum
Jean, Syracuse, NY
Linda H., Rosharon, TX
Pat, Minden, NV
Dorie, IL
Marty B., Tell City, IN
Chris M., NM
Luanne, FL
We'll see you here again on Sunday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
The photo is of Sophie, who died last October. She was in Emma's class in pre-school and they attended Sunday School together. Emma, my granddaughter who is 4, is asking for your
support in this endeavor to raise money to help support children who suffer from cancers, as did Sophie. I hope you can join me in supporting this
Smiles for Sophie activity.
PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory. And it says, Smiles for Smiles when it should read
Smiles for Sophie.
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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Shared by Pam H., Swanton, OH
We are responsible for our own happiness. Do things that make you happy. Admire the beautiful wonders of nature, listen to some favorite music, pet a kitten or puppy, and soak in a bubble bath. Pleasure can be found in the most simple of gestures.
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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Shared by Roslyn, IL
I have this posted on my front door . . . I don't have a problem, sadly I also don't have Avon calling. Could also be that the average person stays away because I also do wolf rescue work - although none would ever be on the property, seems most people are not certain. Works out well, more time to spend with my furry friends.
Don't come inside,
because dogs live here.
If you don't want to be greeted
with paws and wiggly rears,
don't come inside,
because dogs live here.
If you don't like the feel of a
cold nose or a wet tongue,
don't come inside,
because dogs live here.
If you don't want to step over
scattered toys,
don't come inside,
because dogs live here.
If you think a home should
smell like perfume,
don't come inside,
because dogs live here.
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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Soft Drink Consumption
Shared by Mary S., Nashville, TN
Diet, sugary sodas alike linked to heart disease factors. People who drink one or more soft drinks a day have a more than 50 percent higher risk of developing the heart disease precursor metabolic syndrome than people who drink less than one soda a day, a new study has found. And it didn't matter if it was a regular soda or a diet soda. Read the full story at:
http://www.cnn.com/2007/HEALTH/conditions/07/24/diet.sodas/
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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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our May Birthday Babies:
2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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PREGNANCY, ESTROGEN, AND WOMEN
Shared by Jim D., WA State
Pregnancy Q & A and more!
Q: Should I have a baby after 35?
A: No, 35 children is enough.
Q: I'm two months pregnant now. When will my baby move?
A: With any luck, right after he finishes college.
Q: What is the most reliable method to determine a baby's sex?
A: Childbirth.
Q: My wife is five months pregnant and so moody that sometimes she's borderline irrational.
A: So what's your question?
Q: My childbirth instructor says it's not pain I'll feel during labor, but pressure. Is she right?
A: Yes, in the same way that a tornado might be called an air current.
Q: When is the best time to get an epidural?
A: Right after you find out you're pregnant.
Q: Is there any reason I have to be in the delivery room while my wife is in labor?
A: Not unless the word 'alimony' means anything to you.
Q: Is there anything I should avoid while recovering from childbirth?
A: Yes, pregnancy.
Q: Do I have to have a baby shower?
A: Not if you change the baby's diaper very quickly.
Q: Our baby was born last week. When will my wife begin to feel and act normal again?
A: When the kids are in college.
'ESTROGEN ISSUES'
10 WAYS TO KNOW IF YOU HAVE 'ESTROGEN ISSUES'
1. Everyone around you has an attitude problem.
2. You're adding chocolate chips to your cheese omelet.
3. The dryer has shrunk every last pair of your jeans.
4. Your husband is suddenly agreeing to everything you say.
5. You 're using your cellular phone to dial up every bumper sticker that says: 'How's my driving-call 1- 800-'.
6. Everyone's head looks like an invitation to batting practice.
7. Everyone seems to have just landed here from 'outer space.'
9. You're sure that everyone is scheming to drive you crazy.
10. The ibuprofen bottle is empty and you bought it yesterday.
TOP TEN THINGS ONLY WOMEN UNDERSTAND
10. Cats' facial expressions.
9. The need for the same style of shoes in different colors.
8. Why bean sprouts aren't just weeds.
7. Fat clothes.
6. Taking a car trip without trying to beat your best time.
5. The difference between beige, ecru, cream, off-white, and eggshell.
4. Cutting your hair to make it grow.
3. Eyelash curlers.
2. The inaccuracy of every bathroom scale ever made.
AND, the Number One thing only women understand:
1. OTHER WOMEN
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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LOUISIANA
CREOLE SPICE CAKE
~Submitted by Johnny, LA
1 cup butter
1 1/2 cup sugar
3 1/2 cup flour
1/2 cup milk
5 eggs
1 teaspoon cinnamon
1/2 tsp crushed cloves
1/2 tsp lemon essence
1/2 tsp grated lemon skin
2 tsp baking powder
Proceed as with any other cake, bake in layers in a moderate oven and spread between layers a marshmallow filling.
Marshmallow Filling
1 1/2 cup sugar
Whites of 2 eggs
10 marshmallows
1 tsp vanilla
Put the sugar to boil with enough water to make it melt properly.
Beat whites and when sugar mixture is boiled enough to string (when a spoon of it is poured slowly) add the beaten egg whites, beat 1 minute, then put in 10 marshmallows and add vanilla.
Beat until it begins to thicken.
Then add to the cake layers!
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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Recipe name: Lemon Lush
Original recipe by: Dorie, IL
Posted on: May 11, 2008
Reviewed by: Maggie, TX
Being a lemon dessert lover, I made this one as soon as it was originally shared in the A2Z Yahoo Forum. The flavor is excellent and serves up so prettily in layers. I think I'll try this next using Chocolate Pudding but maybe only using half the sugar (lemon needs the sugar to taste right, the chocolate would be sweet enough without too much more). I would make this again, it is a keeper. Thanks, Dorie! ~Maggie
LEMON LUSH
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
2 C. flour
1 C. butter softened
2 (8 oz) pkg. cream cheese
1 C. white sugar
2 (3.4 oz) pkg. instant lemon pudding mix
3 1/2 C. milk
1 (12 oz) container frozen whipped topping thawed
Preheat oven to 350. In a medium bowl, combine the flour and butter together using a pastry cutter until a ball forms. Press into the bottom of a 9x13 baking dish. Bake for 25 minutes or until lightly golden. Remove from oven and allow to cool completely.
In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3-5 minutes. Spread over the cream cheese layer. Chill until set then top with whipped topping.
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:
MAGIC MILK SHAKES
~Submitted by Johnny, LA
1-1/2 to 2 cups ice water
1-1/2 cups nonfat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla
1 to 1-1/2 trays of ice cubes, as much as you can spare
2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes
Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4's full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.
I love this recipe because it makes very rich milk shakes without any ice cream. I don't always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.
Variations:
Add 1 tablespoon of instant coffee for a mocha shake
Add 1 very ripe banana for a chocolate banana shake
Add a big spoonful of peanut butter for a decadent Chocolate Peanut Butter Shake.
Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
To make Vanilla Milk Shakes, omit the cocoa powder, reduce the sugar to 1/2-cup and add 1 tablespoon (yes a full tablespoon) of vanilla flavoring. For a
French vanilla milk shake crack in an egg too.
BBQ PORK ROAST
~Submitted by Brenda, AL
I just made this great recipe that my hair dresser's partner told me about.
1 pork rump roast
1 bottle of your favorite BBQ sauce
Put roast in crock pot and cook in plain water 8-10 hours until done. Drain off greasy water and shred roast. Put back in crock pot and pour whole bottle of your favorite BBQ sauce and heat through.
RABBIT WITH WINE
~Submitted by Patricia, Charlevoix, MI
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
1/4 teaspoon dried rosemary, crushed
3 tablespoons butter or margarine
2 pounds dressed young rabbit, cut up
1 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
3/4 cup dry red Italian wine
1/2 cup light cream
In Dutch oven, cook onion, garlic and rosemary for five minutes in butter or
margarine; do not brown. Remove onion mixture and set aside.
Brown rabbit on all sides in some butter, salt and pepper. Add bay leaf and onion mixture to pan. Add wine, cover, and cook slowly 1 hour, until rabbit is tender.
Remove rabbit. Bring pan juices to a boil, cook until reduced to 1/2 cup. Stir in cream. Add cooked rabbit, heat through.
Place rabbit in serving dish. Pass remaining sauce with rabbit.
Another time, simmer chicken, duck or pheasant in this flavorful wine sauce.
Makes 4 servings.
ORIENTAL PORK SOUP
~Submitted by Mary S., Nashville, TN
1 tablespoon sesame oil
1/2 pound lean pork loin -- cut into 1/4" strips
1/8 teaspoon finely grated fresh ginger
6 cups water
2 tablespoons instant chicken bouillon granules
1/2 cup sliced carrots
3/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
Fresh cilantro sprigs (optional)
Heat sesame oil in a medium skillet. Add pork and ginger; sauté over medium heat 3-4 minutes. Drain pork and set aside.
Bring water to a boil in a 4-quart Dutch oven; stir in bouillon granules. Add carrots; reduce heat, cover and simmer for 10 minutes. Add mushrooms, green onion and pork. Simmer for 2 minutes.
Ladle into individual serving bowls. Top each serving with a sprig of cilantro, if desired.
ZESTY HERBED CARROTS
~Submitted by Treva, NC
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 lb. carrots, sliced
2 Tbsp. chopped fresh parsley
2 Tbsp. Walnuts, toasted
POUR dressing over carrots in large nonstick skillet; stir to coat.
COVER and cook on medium heat 10 min., stirring after 5 min. Remove from heat.
STIR in parsley and walnuts.
6 servings, about 1/2 cup each
Calories 70 Total fat 3.5 g Saturated fat 0 g Cholesterol 0 mg Sodium 120 mg Carbohydrate 9 g Dietary fiber 2 g Sugars 6 g Protein 1 g
Diet Exchange 1 Vegetable,1 Fat
Nutrition Bonus Serve up this tasty side dish any day of the week! The carrots are a good source of fiber and high in vitamin A.
Kraft Kitchens Tips:
Substitute
Substitute 2 tsp. parsley flakes for the chopped fresh parsley.
To Double Serving a crowd?
Just prepare as directed, doubling all ingredients. Makes 12 servings.
How to Toast Nuts in a Skillet
When a skillet dish calls for toasted nuts, there's no need to heat up the oven. Simply toast the nuts for a few minutes in an ungreased skillet on medium heat, stirring frequently just until lightly browned.
YOGURT STRAWBERRY JAM-JAM MUFFINS
~Submitted by Larry Holmes, Toronto, Canada
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon each, baking soda and salt
1/4 cup sugar
1 1/4 cups milk
2/3 cup strawberry-flavored yogurt
1 egg
1/4 cup butter, melted
1 teaspoon vanilla
1/3 cup strawberry jam, divided
Preheat oven to 375 degrees F. Butter nonstick muffin pans or line with paper liners.
In a large bowl, combine all-purpose flour with baking powder, baking soda and salt. In a separate bowl, whisk together sugar, milk, yogurt, egg, butter and vanilla. Pour over dry ingredients and stir just until moistened.
Spoon enough batter into prepared muffin pan to fill cups just over half full. Spoon about 1/3 teaspoon of jam into center of each cup and top with remaining batter. Bake for 25 to 30 minutes or until tops are firm to the touch. let cool in the pan for 5 minutes. Transfer to rack; spread remaining jam over muffins. Let cool completely.
Makes 12 muffins.
CHUNKY CHILI - CORNBREAD COBBLER
~Submitted by Mary H., Montreal, Canada
This recipe was in the current issue of Canadian Living magazine (May, 2008 issue). Incidentally, it freezes well, too! I cut it in one-person portions and wrapped it in plastic bags.
A tender, cheese-flavoured topping gives plain old chili a lift. Though it's a bit of work, the effort will be well appreciated.
2 lb. beef outside round oven roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, diced
2 tablespoons chili powder
1 teaspoon dried oregano
1/4 teaspoon pepper
1 19-oz. can stewed tomatoes with seasonings
1 14-oz. can tomato sauce
1 19-oz. can red kidney beans, drained and rinsed
1/4 cup chopped fresh coriander
Cut beef into 1/2-inch cubes. In large shallow Dutch oven, heat oil over medium-high heat; brown beef cubes, in batches. With slotted spoon, transfer to bowl. Add onion, garlic, celery, carrot, chili powder, oregano and pepper to pan; cook over medium heat, stirring, for about 5 minutes or until onion is softened. Return beef and any accumulated juices to pan. Stir in tomatoes, tomato sauce and beans; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until beef is tender. Stir in coriander.
CORNBREAD COBBLER
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons melted butter
1 egg
2 cups corn kernels
1 cup shredded Cheddar cheese
Cornbread Cobbler:
In bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter and egg; pour over flour mixture. Sprinkle with corn; stir until just combined. Spoon in dollops over chili. Sprinkle with cheese. Bake in 400 degrees F. oven for 30 to 35 minutes or until topping is golden and no longer doughy underneath. Let stand for 10 minutes before serving.
Makes about 8 servings.
EASY VANILLA PUDDING
~Submitted by Patricia H., Galveston, TX
This recipe is from the Kingsford/Argo cornstarch
site. My mother always made this, using a double boiler, but she never felt the need to add salt. Sometimes for my children I'd add fresh berries. For variations and other recipes, please go to the web site.
Prep Time: 10 minutes
Yield: 2 -1/2 cups
1/3 cup sugar
1/4 cup Argo® or Kingsford's® Corn Starch
1/8 teaspoon salt
2-3/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1. Combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth.
2. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in butter or margarine and vanilla. Pour into serving bowls. Cover; refrigerate.
LEMON BUTTERMILK PIE
~Submitted by Laura W. in the A2Z Yahoo Forum
Yield: 2 Pies
2 1/2 c Sugar
1/2 c Flour
2 c Buttermilk
2 Eggs
1/2 c Butter; melted
1 tb Lemon extract
2 Uncooked 9" pie shells
Preheat oven to 325°.
Mix buttermilk and eggs into flour sugar and flour; beat until well combined. Mix in butter and lemon extract. Pour into shells; bake until set, about an hour.
Makes 2 9" pies.
CHEDDAR BISCUIT CUPS
~Submitted by Treva, NC
It takes only four ingredients to stir up these moist and tender cheddar biscuits. You can double the recipe have leftovers for breakfast the next day. Just split open, toast and butter
1 cup self-rising flour
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons mayonnaise
DIRECTIONS:
In a small bowl, combine the flour and cheese. Stir in milk and mayonnaise just until moistened. Fill five greased muffin cups two-thirds full. Fill empty muffin cups halfway with water. Bake at 425° for 17-20 minutes or until golden brown.
Yield: 5 biscuits.
Nutrition Facts One serving: (1 each) Calories: 175 Fat: 8 g Saturated Fat: 4 g Cholesterol: 17 mg Sodium: 398 mg Carbohydrate: 19 g Fiber: 0 g Protein: 6 g
Source: Taste of Home
OLIVE GARDEN POLLO LIMONE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
4 boneless skinless chicken breasts
3 tablespoons flour
1 1/2 tablespoons olive oil
1/4 cup finely chopped green onions
2 minced cloves of garlic
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon peel
salt and pepper
Pound chicken to 1/4 inch thick and sprinkle with salt and pepper.
Place flour in a bowl. Heat 1 teaspoon oil in a nonstick skillet over high heat. Lightly coat chicken with flour and transfer to skillet and cook until brown and cooked through, about 2 minutes per side. Transfer chicken to plate and keep warm.
Heat 1/2 teaspoon olive oil in same skillet over low heat. Add green onions and garlic; saute until tender. Stir in broth and wine scraping browned bits from pan. Add lemon juice and 2 tablespoons chopped parsley. Increase heat to high and bring to a boil, simmering for about 3 minutes. Mix in lemon peel and season to taste with salt and pepper.
Return chicken to skillet and simmer in sauce until heated through turning to coat. Transfer chicken to plate, spoon juices over chicken and sprinkle with remaining parsley.
BLUE CHEESE, WALNUT AND APPLE SALAD
~Submitted by Linda H., Rosharon, TX
Cole slaw doesn't get any easier than this! This recipe is originally from Anne Byrn (The Dinner Doctor) but I found it in the Chicago Tribune.
1/2 cup walnut pieces
1 medium apple, peeled and cored
1/2 cup bottled ranch salad dressing
1/3 cup pre-crumbled blue cheese
1 (16 ounce) bag coleslaw mix
Black pepper
Place walnut pieces on a rimmed baking sheet and bake them in a pre-heated 350° oven until they begin to darken, 5-7 minutes (watch carefully).
Meanwhile, coarsely grate apple on a grater, using the larger holes. You should have about 1 cup.
Place ranch dressing and blue cheese in a large serving bowl. Stir to combine and mash the blue cheese a bit to incorporate it into the dressing. Add coleslaw mix and grated apple and stir to coat well with the dressing. Season with black pepper to taste. Just before serving, sprinkle the toasted walnuts on top of the slaw.
6-8 servings
Source: Recipezaar
APPLE PEANUT BUTTER CRISP
~Submitted by Pat, Minden, NV
6-8 apples, pared and sliced
1/2 c water
2 T lemon juice
1T cinnamon
3/4 c flour
3/4 c brown sugar
1/3 c peanut butter
1/4 c margarine
Preheat oven to 350°. Arrange apple slices in bottom of a lightly oiled 9 x 13-inch baking pan. Mix lemon juice and water and pour over apples. Sprinkle cinnamon on top. Mix remaining ingredients until crumbly. Spread evenly over the apples. Bake for about 40 minutes, or until golden brown. Serve with ice cream or a dollop of Cool Whip.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
PASTA PRIMAVERA
~Submitted by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 can cream of mushroom soup
1/2 C. milk
3 T. Parmesan cheese
1 T. lemon juice
1/8 t. pepper
3 C. mixed vegetables
2 C. cooked spaghetti
In skillet, mix soup, milk, cheese, lemon juice and pepper. Heat to a boil. Add vegetables. Cover and cook on low for 15 minutes or until vegetables are tender. Toss with spaghetti.
CHOCOLATE-TOFFEE PUFFS
(Drop Cookies)
~Submitted by Treva, NC
4 large egg whites
1/3 cup sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa
2 (1.4 oz.) chocolate-covered toffee bars (such as Heath), crushed
Preheat oven to 350 degrees.
Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray.
Bake at 350 degrees for 15 minutes (puffs will be soft in center).
Makes: 24
HAWAIIAN PORK CHOPS
~Submitted by Marty B., Tell City, IN
4 loin pork chops
1/4 c. flour
2 Tbs. oil
4 slices canned pineapple and 1/3 c. juice
Dredge chops in flour. Brown in the oil. Top each chop with a pineapple ring. Add pineapple juice. Cover and cook slowly. Remove meat and pineapple to a serving platter. Pour remaining juice over all.
Serves 4
CHRIS' BEANS
~Submitted by Chris M., NM
1 can Cannellini beans – white kidney beans
1 can Busch’s Homestyle Beans
about ¾ c. catsup
1/3 c. prepared mustard
¼ c. brown sugar
1 med. green bell pepper, chopped
½ med. onion, chopped
1/3 lb. bacon, fried crisp
Mix all ingredients together well and pour into crockpot. Cook on high for 4 hours, then on low for 2 hours. So yummy!
EASY CHICKEN CASSEROLE
~Submitted by Mary S., Nashville, TN
8 ounces Ziti, Mostaccioli or other medium pasta shape -- uncooked
2 tablespoons margarine -- divided
8 ounces mushrooms -- sliced
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 3/4 cups skim milk
1/4 teaspoon salt
2 5-ounce cans chunk white chicken -- drained and flaked
1 2-ounce jar pimentos -- drained and sliced
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper -- to taste
Preheat oven to 350ºF. Prepare pasta according to package directions. While pasta is cooking, melt 1 tablespoon margarine in skillet over medium-high heat. Add mushrooms and sauté 2 to 3 minutes. Drain off any liquid and set mushrooms aside. Place the remaining margarine in the skillet and melt over medium-low heat. With a wire whisk, stir in flour. Gradually add the Dijon mustard, milk and salt, stirring constantly until mixture boils and thickens. Once thickened, stir in mushrooms and remove from heat.
When pasta is done, drain well. Return pasta to the pot and add chicken, mushroom mixture, pimentos, cheese and pepper. Combine all ingredients together and transfer to a 2-quart casserole dish. Bake for 15 minutes or until heated through. Serve immediately.
Serves 4 to 6
CAJUN TATERS
~Submitted by Johnny, LA
Me, I always add a good touch of cayenne
Serves 4
Roux
1/4 cup olive oil
1/4 cup flour
1/2 cup red onion -- chopped
Add the olive oil and flour to a hot skillet. Cook over medium high heat until flour has a light chocolate brown color. Add the onions and cook for about 5 minutes.
4 cups red potatoes -- cut in small chunks
1 1/2 teaspoons Cajun seasoning (I use Tony s More Spice And Less Salt Seasonings)
4 teaspoons parsley
1 teaspoon basil
salt and pepper -- to taste
1 1/2 cups water
3/4 cup milk
1/2 cup grated cheddar cheese
Add the water and all of the seasonings. Add the potatoes and cook covered for about 20 minutes.
Now add the milk and the grated cheese and mix well. Place the skillet (uncovered) in a preheated 400 degree oven and cook for another 15 minutes or until the potatoes are done.
CARAMEL APPLE DUMPLINGS
~Submitted by Treva, NC
2 tablespoons butter or margarine
1 & 1/2 cups brown sugar
1 & 1/2 water
Dumplings:
1 & 1/4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tablespoons butter or margarine
2 tsp. vanilla
1/2 cup chopped apple
In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer. Meanwhile, mix together all dumpling ingredients. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid.
Serve with ice cream if desired.
ANGEL YEAST BISCUITS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
These versatile biscuits are so light, they almost melt in your mouth. They can be served with a sweet topping like jelly or a savory scoop of sausage gravy.
INGREDIENTS
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 tablespoon sugar
3/4 cup warm buttermilk (110° to 115°)
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in buttermilk; set aside. In a bowl, combine the flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in yeast mixture; mix well.
Turn onto a floured surface; gently knead for 1 minute. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
Punch dough down. Turn onto a lightly floured surface; roll to 3/4-in. thickness. Cut with a floured 2-1/2-in. round biscuit cutter. Place 2 in. apart on a greased baking sheet. Prick tops with a fork. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 15-18 minutes or until golden brown. Remove from pan to cool on a wire rack. Serve warm.
Yield: 1 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
MINESTRONE WITH CHESTNUTS & PANCETTA
~Submitted by Larry Holmes, Toronto, Canada
2 tablespoons extra virgin olive oil
4 ounces sliced pancetta, chopped
1 onion, chopped
1 large carrot, chopped
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary OR
1/4 teaspoon dried rosemary
1/2 teaspoon hot pepper flakes
1/3 cup dry red wine
3 cups finely shredded cabbage
1 bag roasted and peeled chestnuts, chopped
5 cups chicken stock
2 tablespoons chopped fresh Italian parsley
extra virgin olive oil, optional
In soup pot, heat oil over medium-high heat and cook pancetta, onion, carrot, garlic, rosemary and hot pepper flakes for about 5 minutes or until golden. Add wine and cook, stirring until evaporated. Add cabbage and chestnuts and stir to coat. Add chicken stock and salt and bring to boil. Cover and simmer for about 30 minutes or until cabbage is very tender.
Pour half of the soup into blender or food processor and puree until smooth. Return to soup pot and reheat until steaming.
Ladle soup into shallow soup bowls, sprinkle with parsley and drizzle with oil, if desired.
Makes 4 to 6 servings.
Per serving: 340 calories; 13 g protein; 17 g fat; 31 g carbohydrates; 4 g fiber.
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YOSEMITE CHICKEN STEW & DUMPLINGS
~Submitted by Treva, NC
Skinless chicken is the basis of this delicious stew with cornmeal dumplings made with low-fat milk.
1 lb. skinless, boneless chicken meat, cut into 1" cubes
1/2 cup onion, coarsely chopped
1 medium carrot, peeled and thinly sliced
1 stalk celery, thinly sliced
1/4 teaspoon salt
black pepper to taste
1 pinch ground cloves
1 bay leaf
3 cup water
1 teaspoon cornstarch
1 teaspoon dried basil
1 package frozen peas
For the cornmeal dumplings:
1 cup yellow cornmeal
3/4 cup sifted whole wheat flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup low-fat (1%) milk
1 tablespoon olive oil
For the stew:
1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
2. Remove chicken and vegetables from broth. Strain broth.
3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
6. Add basil, peas, and reserved vegetables to sauce; stir to combine.
7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
For the dumplings:
1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
2. Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
3. Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.
Yield: 6 servings--Serving size: 1-1/4 cup stew with 2 dumplings
Calories: 299.9; Fat: 4.5 g; Carbohydrates: 41.3g; Protein: 23.6g
CROCKPOT VEGETABLE SOUP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 (16-ounce) package frozen whole-kernel corn, thawed and drained
1 (16-ounce) package frozen baby lima beans, thawed and drained
2 (14-1/2 ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
2 (14-1/2 ounce) cans vegetable broth
1 (10-ounce) package frozen sliced okra, thawed and drained
1-1/4 cups chopped onion
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1 bay leaf
Place all ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 5 to 6 hours or until vegetables are tender.
Remove bay leaf, and serve.
Yield 8 servings.
LOW-FAT WHITE SAUCE
~Submitted by Maggie, TX
This can be used to lighten any casserole that calls for a white sauce.
Makes 3 cups.
6 tablespoons all purpose flour
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1/3 cup grated Parmesan cheese
1 large egg, beaten to blend
1 teaspoon butter
Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)
Source: Bon Appétit, February 1998
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SUMMER FRUIT SOUP
~Submitted by Mary S., Nashville, TN
Yield: 4 Servings
INGREDIENTS
- 3 cups cut cantaloupe or honeydew melon
- 1 cup sliced strawberries
- 1/2 cup plain fat-free yogurt
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 2 teaspoons minced crystallized ginger or 1/2 teaspoon ground ginger
- 2 tablespoons sugar
DIRECTIONS
Combine all ingredients and chill for 1-2 hours. Garnish with a dollop of low-fat sour cream and a mint sprig.
Nutritional Information Per Serving (1 cup): Calories: 150, Fat: 3 g, Cholesterol: 1 mg, Sodium: 58 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 25 g, Protein: 5 g
Diabetic Exchanges: 2 Carbohydrate
Source: "Express Lane Diabetic Cooking" by Robyn Webb
BRAISED KALE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 medium leek (white part only) or 6 green onions and tops, sliced
- 2-3 teaspoons olive oil
- 1 pound kale, rinsed, torn into pieces
- 1/2 cup water
- 1/2 to 1 teaspoon vegetable bouillon crystals
- 1/2 cup fat-free sour cream
- 1 teaspoon Dijon-style mustard
- 1 to 2 slices bacon, fried crisp, drained, crumbled
- Salt and pepper, to taste
DIRECTIONS
Saute leek in oil in large saucepan until tender, 3 to 4 minutes. Add kale, water, and bouillon crystals; heat to boiling. Reduce heat and simmer, covered, until kale is wilted and tender, about 5 minutes. Drain and discard any excess liquid.
Stir sour cream, mustard, and bacon into kale mixture; cook over low heat 2 to 3 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 131, Fat: 3.8 g, Cholesterol: 1.4 g,
Sodium: 221 mg, Protein: 5.7 g, Carbohydrate: 18.6 g
Diabetic Exchanges: 1/2 Fat, 4 Vegetable
Source: "1,001 Delicious Recipes for People with Diabetes"
PAPRIKA POTATOES
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3/4 pound red potatoes, cut into quarters
- 2 tablespoons unsalted butter, melted
- 1 tablespoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
DIRECTIONS
Preheat the oven to 350 degrees F.
Pour the melted butter over the potatoes. Add the paprika, black pepper, and salt. Mix well so that the potatoes are evenly coated. Bake in the oven for 30-35 minutes, or until the potatoes are fully cooked.
Nutritional Information Per Serving (About 3/4 cup): Calories: 187, Fat: 12 g, Cholesterol: 31 mg, Sodium: 588 mg, Carbohydrate: 19 g, Protein: 2 g Diabetic Exchanges: 1 Starch, 2 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
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HERBED PORK CHOPS
~Submitted by Luanne, FL
A friend sent me this and I must admit it was great. You could switch the herbs to your "choice" if necessary.
"Melted cheese spiked with fresh basil oozes out when you cut into these chops. Streamline preparation by asking the butcher to make a pocket in each chop for you."
1 garlic clove, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 (8-oz.) bone-in rib pork chops (1 inch thick)
1 oz. provolone cheese, thinly sliced
3 tablespoons chopped fresh basil
1 teaspoon olive oil
1. In small bowl, stir together garlic, rosemary, thyme, salt and pepper.
2. With small knife, make horizontal slit in each pork chop to create a pocket, being careful not to cut all the way through. Fill each pocket with cheese and basil; brush with oil. Rub rosemary mixture over chops.
3. Heat grill pan or heavy medium skillet over medium-high heat until hot Add pork; cook 10 to 12 minutes or until chops are pale pink in center, turning once.
2 servings
TIRAMISU FOR TWO
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
8 ounces chocolate pudding
12 lady finger cookies
1/2 cup extra strong brewed coffee
whipped cream
bitter sweet chocolate shavings or cocoa powder
Directions:
Line outer edge of 2 dishes with ladyfingers.
Place a dollop of whipped cream into bottom of each dish, and then spoon 4 ounces of pudding on top. Drizzle coffee over ladyfingers.
Generously sprinkle chocolate or cocoa across surface of pudding.
For an added treat, two tablespoons of coffee-flavored liqueur may be added to coffee before pouring over ladyfingers.
CHICKEN POT PIES FOR 2
~Submitted by Mary S., Nashville, TN
1 package refrigerated pie crusts
1 teaspoon flour
2 tablespoons margarine or butter
2 tablespoons flour
1/8 teaspoon poultry seasoning
1 dash pepper
1/2 cup chicken broth
1/3 cup milk
1 cup cooked chicken, cubed
1 cup frozen mixed vegetables, thawed
Let 1 pie crust pouch stand at room temperature for 15 to 20 minutes. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Turn crust, flour side down, onto ungreased cookie sheet; peel off remaining plastic sheet. Invert two 10-ounce bowls or custard cups over crust. With a sharp knife, cut circle 1/2-inch larger than rims of bowls; remove bowls from crust. Line each bowl with crust, flour side down. Using remaining crust pieces, cut desired shapes with cookie cutter or sharp knife.
In small saucepan, melt margarine over medium heat. Stir in 2 tablespoons flour, poultry seasoning and pepper; cook until mixture is smooth and bubbly. Gradually add broth and milk. Cook until mixture boils and thickens, stirring constantly. Stir in chicken and mixed vegetables; cook until thoroughly heated. Divide mixture evenly into crust-lined bowls; top with pastry cutouts. Place bowls on cookie sheet to catch any spills. Bake at 400 degrees for 20 to 30 minutes or until crust is golden brown.
Yield: 2 Servings
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BAKED PARMESAN CHICKEN
This yields a crispy chicken that is very moist. Change the seasonings for whatever else you're serving, but this combination works well with most any side dish.
3/4 cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/4 teaspoon pepper
1/2 teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.
AU GRATIN PEAS
Ingredients
1 small onion, chopped
2 Tbs. butter
2 Tbs. flour
1 C. milk
3 C. frozen peas, thawed
1/2 C. seasoned bread crumbs
2 C. cheddar cheese, shredded
Directions
Melt butter in a skillet and add onion and sauté until tender. Sprinkle with flour and stir until thickened. Add cold milk and stir until mixture thickens. You may need to add more milk or four to achieve desired consistency. Place peas in a lightly greased baking dish. Pour milk mixture over peas. Sprinkle with bread crumbs and cheese and bake at 350 degrees for 35 minutes.
MIMOSA BAKED HAM
5 lb. boneless fully cooked ham
12 oz. ginger ale
1/2 tsp. ground cloves
1/2 c. peach preserves
1/4 c. peach brandy
1 lb. can sliced peaches, drained
Maraschino cherries
Score ham in a diamond pattern. Place in a shallow pan and pour ginger ale over ham. Sprinkle with ground cloves. Roast at 325 degrees for 1 hour, basting with ginger ale.
Combine peach preserves and brandy in a cup. Brush over ham and arrange peach slices and cherries on ham using wooden toothpicks to secure in place. Brush with brandy mixture again.
Roast 30 minutes longer or until meat is well glazed and fruits are heated through. Place on heated serving platter and carve into thin slices with a sharp knife.
Serves 8.
TACO SEASONING
1 Tb. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne pepper
1/4 tsp. oregano
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
Combine and use in place of 1 taco seasoning packet.
CHICKEN AND "GRAVY"
Ingredients:
1/2 cup all-purpose flour
2 tsp. paprika
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. ground red pepper
4 skinless, boneless chicken breasts
1/4 cup butter or margarine
1 can (10 3/4 oz.) Condensed Cream of Chicken Soup
1/4 cup sliced green onion
1 container (8 oz.) sour cream
Directions:
Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
STUFFED EGGPLANT
2 tablespoons olive oil
2 medium eggplants
1/2 cup chopped onion
2 cloves garlic, crushed
1 teaspoon dried oregano
freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1/2 cup crushed seasoned croutons
1 teaspoon chopped fresh Italian parsley
2 cups prepared or homemade spaghetti sauce
1 cup shredded mozzarella cheese
Preheat oven to 325 degrees F (165 degrees C).
Prepare eggplants: Cut in half lengthwise and hollow out leaving 1/4 inch flesh rim in shell. Roughly chop eggplant flesh.
Heat olive oil in a large skillet over medium high heat. Add chopped eggplant to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant shells, and sprinkle each with Parmesan cheese, croutons, and parsley. Place in a shallow baking dish, and cover with spaghetti sauce and mozzarella cheese.
Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.
Serves 4 generously.
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GOURMET MADE EASY
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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:
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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.
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If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
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