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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
If yours is like mine, your family is busy with graduation, end-of-school functions, and perhaps planning a family vacation. We'll forego a family vacation this year (have to save up for the
Great Northern Escape in October to meet our a2z friends and family), but everything else is keeping us busy (and
broke). I suppose I could complain that it is so darned hot lately, and with humidity higher than the temps, but I won't. I remember horrible weather, frightening hurricanes and hail storms in the not-so-distant past. I know when I've been blessed. Now, if the utility fairy could help with my electric bill, I'd really be one happy camper!
We're half-way through the month and you guys must be wanting to give me a break from preparing a huge
Monthly Theme issue. Seriously, we could stand a few more recipes for our Monthly Theme topic of
Healthier Desserts. You know, some of the old hands, when it comes to making desserts, think that you just can't mess with perfection. Well, I know for a fact that there are loads of recipes out there that please the palate without expanding the hips. Let's get busy! The deadline will be here before you know it. Thanks!
I receive lots of emails from y'all for various reasons. Just from Sunday's issue alone, I received three asking for clarification of measurements used in recipes. Since we have many international readers, recipes are often sent in using different systems of measurement. Rather than write me and ask that I do the conversion for you, why not add this nifty little conversion web site to your favorites or desktop?
OnlineConversion.com. http://www.onlineconversion.com/cooking.htm It has so many helpful conversion tools that I don't know how I'd survive without it. I don't mind helping you however I can, but now you can just write me and tell me how much you like the recipes!
<<<wink>>>
You're sure to find something that melts your butter in today's issue. There's not only something to make you think and laugh... there are enough recipes to carry you through weeks of variety for your family and friends. Join me in thanking the following for their help:
Leasa, IA
Patricia, Charlevoix, MI
Brenda, AL
Tracey L., Canada
Luanne, FL
Larry Holmes, Ontario, Canada
Aafrin, Pune, India
Jean, Syracuse, NY
Johnny, LA
Treva, Knoxville, TN
Kat, Spain
Mary S., Nashville, TN
Robyn, Auckland, New Zealand
Shirley, WA State
Beverley, Montreal, Canada
We'll see you here again on Sunday, God willing.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Food For Thought
Quote for the day...
Shared by Leasa, IA
"Cooks are in some ways very much like actors; they must be fit and strong, since acting and cooking are two of the most exacting professions. They must be blessed - or cursed, whichever way you care to look at it - with what is called the artistic temperament, which means that if they are to act or cook at all well, it cannot be for duds or dummies."
~Andre Simon (1877-1970), The Concise Encyclopedia of Gastronomy (1952)
Well now, this may cause a few "cooks" to stand up and beg pardon!! This gentlemen was a cookbook author and wine connoisseur. Artistic temperament, yes, I have that, but I will cook for anybody!!
Ramblings
TELL THE COOK
Shared by Patricia, Charlevoix, MI
My wife recently became discontent with our evening dinners. I would ask her why she ate so little and she would respond, "It's just not good to me."
I calmly asked her to send her complaints to the cook. There was only one problem with this answer. She was the cook.
This was a lesson that we all need in some area of our life. Most areas of our lives could be better if we just did something about it.
If you are not pleased with your knowledge, talk to the student; you are the student.
If you are not pleased with your marriage, talk to the spouse, no not the other spouse, the spouse reading this.
If you are not pleased with your spiritual life, talk to the seeker.
If you are not pleased with your weight, talk to the eater.
Sometimes we would rather talk to everyone except the only one who can really do something about a problem.
Most times in our lives we are that someone.
We can be our own best coach, our own best motivator, our own best challenger, if we would just tell ourselves the right things.
Sometimes others don't believe in us because we don't believe in ourselves.
Next time something doesn't taste right in your life, try talking to the cook.
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!
Hi Maggie and all a2zers. Brenda from Alabama here. I got this recipe from my Mom a long time ago. It is nice to have this mix and you can whip up a batch of brownies in a flash!
Brownie Mix
4 cups self rising flour
1 cup cocoa
4 cups sugar
Mix well and store in air tight container. Recipe follows.
Brownies
1 3/4 cups of the mix
1/3 cup chopped nuts (your choice)
1 teaspoon vanilla
1 egg
1/3 cup milk
1/3 cup butter
Mix well and bake in 8 Inch square dish for 25 minutes at 350°.
Icing
2 Tablespoons cocoa
1 cup powdered sugar
3 Tablespoons butter
milk (enough to make spreadable)
Combine first 3 ingredients adding enough milk to make spreadable. Beat until smooth. Spread on cooled brownies.
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!
Just about everyone loves dessert. For years, the only way to get my kids to clean their plates was to mention dessert was waiting for them. As much as dessert is loved
by the masses, not everyone can enjoy it. Some have health concerns like diabetes or obesity. Who says you can't have your cake and eat it, too? What we're looking for in this month's theme topic are desserts that can be eaten by most folks (yes, there will always be lactose intolerance, allergies, etc.).
We're looking for those that are healthier and contain fewer fat and calories. We're looking to lighten up yet still enjoy a little dessert after dinner. Won't you join in the fun by sharing your own recipes for Healthier Desserts? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Healthier Desserts with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Healthier Desserts. We will collect them the remainder of this month and post them on the
first Sunday of June. 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: Healthier Desserts
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Healthier Desserts.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
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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
9th Dorenda S. in Pflugerville, Texas
8th Marlene R. in Alberta, Canada
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
12th Jane S. Jamestown, Tennessee
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
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
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.
HOW MANY LIST MEMBERS DOES IT TAKE TO CHANGE A
LIGHT BULB?
Shared by Tracey L., Canada
One to change the light bulb and to post that the light bulb has been changed.
Fourteen to share similar experiences of changing light bulbs and how the light bulb could have been changed differently.
Seven to caution about the dangers of changing light bulbs.
Seven more to point out spelling/grammar errors in posts about changing light bulbs.
Five to flame the spell checkers.
Three to correct spelling/grammar flames.
Six to argue over whether it's "lightbulb" or "light bulb" .... another six to condemn those six as stupid.
Fifteen to claim experience in the lighting industry and give the correct spelling.
Nineteen to post that this group is not about light bulbs and to please take this discussion to a lightbulb (or light bulb) forum.
Eleven to defend the posting to the group saying that we all use light bulbs and therefore the posts are relevant to this group.
Thirty six to debate which method of changing light bulbs is superior, where to buy the best light bulbs, what brand of light bulbs work best for this technique and what brands are faulty.
Seven to post URLs where one can see examples of different light bulbs.
Four to post that the URLs were posted incorrectly and then post the corrected URL.
Three to post about links they found from the URLs that are relevant to this group which makes lightbulbs relevant to this group.
Thirteen to link all posts to date, quote them in their entirety including all headers and signatures, and add "Me too".
Five to post to the group that they will no longer post because they cannot handle the light bulb controversy.
Four to say "didn't we go through this already a short time ago?"
Thirteen to say "do a Google search on light bulbs before posting questions about light bulbs"
Three to tell a funny story about their cat and a light bulb.
AND
One group lurker to respond to the original post 6 months from now and start it all over again.
The Pacific Northwest According To Jeff Foxworthy
Shared by Luanne, FL
You know you're from the Pacific Northwest if ..
1. You know the state flower (Mildew)
2. You feel guilty throwing aluminum cans or paper in the trash.
3. Use the statement "sun break" and know what it means.
4. You know more than 10 ways to order coffee.
5. You know more people who own boats than air conditioners.
6. You feel overdressed wearing a suit to a nice restaurant.
7. You stand on a deserted corner in the rain waiting for the "Walk" Signal.
8. You consider that if it has no snow or has not recently erupted, it is not a real mountain.
9. You can taste the difference between Starbucks, Seattle's Best, and Veneto's.
10. You know the difference between Chinook, Coho, and Sockeye Salmon.
11. You know how to pronounce Sequim, Puyallup, Issaquah, Oregon, Yakima, and Willamette.
12. You consider swimming an indoor sport.
13. You can tell the difference between Japanese, Chinese, and Thai food.
14. In winter, you go to work in the dark and come home in the dark - while only working eight-hour days.
15. You never go camping without waterproof matches and a poncho.
16. You are not fazed by "Today's forecast: showers followed by rain," and "Tomorrow's forecast: rain followed by showers."
17. You have no concept of humidity without precipitation.
18. You know that Boring is a town in Oregon and not just a state of mind.
19. You can point to at least two volcanoes, even if you cannot see them through the cloud cover.
20. You notice, "The mountain is out" when it is a pretty day and you can actually see it.
21. You put on your shorts when the temperature gets above 50, but still wear your hiking boots and parka.
22. You switch to your sandals when it gets about 60.
23. You have actually used your mountain bike on a mountain.
24. You think people who use umbrellas are either wimps or tourists.
25. You buy new sunglasses every year, because you cannot find the old ones after such a long time.
26. You measure distance in hours.
27. You often switch from "heat" to "a/c" in the same day.
28. You design your kid's Halloween costume to fit under a raincoat.
29. You know all the important seasons: Almost Winter, Winter, Still Raining (Spring), Road Construction (Summer), Deer & Elk Season (Fall).
30. You actually understood these jokes and will probably forward them!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
LOUISIANA
LOUISIANA GUMBO
~Submitted by Larry Holmes, Ontario, Canada
1 turkey carcass with plenty of meat
10 cups water
1 cup chopped celery with leaves
1 cup sliced green onions
1 tablespoon salt
6 peppercorns
2 tablespoons butter
1 slice bacon, diced
1 clove garlic, minced
1 large onion, chopped (1 cup)
1 green pepper, halved, seeded and chopped
1 cup tomato juice
1 teaspoon leaf thyme, crumbled
1 large bay leaf pinch cayenne (optional)
1/2 cup butter or bacon fat
1/3 cup all-purpose flour
1 tablespoon file powder
steamed white rice
Cook turkey carcass with water, celery, green onion. salt and peppercorns in a soup kettle for 3 hours.
Remove meat from bones and reserve; discard bones. Strain and skim stock and return turkey to broth; cover and refrigerate until needed.
Melt the 2 tablespoons butter in a large skillet; add bacon; saute chopped garlic, onion, and pepper until golden brown. Add to soup along with tomato juice, thyme, bay leaf and cayenne,
Simmer gently for 30 minutes, adjusting seasoning to taste.
Heat the 1/3 cup butter in a small a heavy-bottom saucepan. When bubbling. add flour and stir until smooth. Cook very slowly, stirring almost constantly for about 15 minutes, or until roux is a dark coffee color. (The flour will seem to take a long time before it begins to color, but once it does, it begins quickly, so give it your undivided attention.) When roux is a good dark espresso color (but not burned) cool slightly then stir into the simmering soup.
Cook 30 minutes more then add file powder; simmer 10 minutes more. Adjust seasoning and serve in heated large soup bowls with a mound of fluffy white rice heaped in the center of each serving.
Makes 12 servings.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
For those who love spinach, this is good and easy. If you used low-fat ingredients, I think it would fit any diet.
Ingredients:
1 container cottage cheese - (16 oz)
1 package frozen chopped spinach - (10 oz), thawed, and well drained
1 cup mozzarella cheese
4 eggs, beaten
1 jar roasted red peppers - (7 oz), well drained, and chopped
1/3 cup Kraft 100% grated Parmesan cheese
1 tsp dried oregano leaves
Mix all ingredients. Pour into a greased 9-inch pie plate. Bake at 350 degrees for 40 minutes or until center is set.
HONEY MUSTARD DRESSING
~Submitted by Aafrin, Pune, India
1 1/2 Tablespoon Honey
1 Tablespoon Hot Mustard
1/4 Cup Mayonnaise
A Dash of Sesame Seed Oil
A Dash of Hot Sauce
1 teaspoon Soy Sauce
Mix all the ingredients and pour over your favorite salad.
COOL LIME PE
(no-bake filling)
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 pkg. (8 ozs.) cream cheese, softened
1 can (14 ozs.) Eagle Brand sweetened condensed milk (NOT evaporated milk)
1 6-ounce can frozen limeade, thawed
4 drops green food coloring, optional
1 carton frozen, whipped topping, thawed, divided
1 kiwifruit, peeled and sliced, and mandarin-orange segments, for garnish, optional
Graham cracker crust*
1. In a mixing bowl, beat cream cheese and milk until smooth.
2. Add limeade and food coloring, if desired. Fold in half of the whipped topping. Pour into crust.
3. Cover and refrigerate for 2 hours. Garnish with kiwi, remaining whipped topping, and orange segments, if desired. Or pass separately.
CRACKER BARREL OLD COUNTRY STORE COCA-COLA CAKE
~Submitted by Johnny, LA
2 cups all-purpose flour
2 cups granulated sugar
3 tablespoons cocoa
1 cup butter or margarine
1/2 cup buttermilk
1 cup Coca-Cola
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 1/2 cups miniature marshmallows
Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Combine dry ingredients in a bowl.
Heat butter, cocoa and Coca-Cola to boil and pour over the flour mixture. Mix well. Add eggs, buttermilk, vanilla extract and marshmallows and blend. The batter will be thin with marshmallows floating on top. Bake for 45 minutes.
Frosting
1/2 cup butter or margarine
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
Boil first three ingredients. Remove from the heat and blend in the sugar and vanilla extract.
Spread on warm cake.
THE ALL-AMERICAN APPLE CAKE
~Submitted by Treva, Knoxville, TN
1/4 cup Oil
1/2 cup Granulated sugar
1/2 cup Brown sugar; lightly packed
1 Egg
2 cups Baking apples; coarsely diced
1 cup Flour
1 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 cup Walnuts; coarsely chopped
Buttermilk sauce (optional):
1/2 cup Sugar
4 tbsp. Butter
1/4 tsp. Baking soda
1/4 cup Buttermilk
2 tsp. vinegar
CAKE:
Whisk together first four ingredients in a large bowl. Stir in apples. Sift in flour, soda, salt and cinnamon gradually, beating until smooth. Batter will be stiff. Blend in nuts. Bake in greased 8x8x2-inch pan in a 350 deg. oven for 45 min., or until done. If making the buttermilk sauce, punch holes in hot cake with a tong-tined fork, moving tines gently back and forth, making even rows across cake. Spoon hot buttermilk sauce over hot cake until most of sauce is absorbed. Let stand at least an hour before serving. Any extra sauce may be spooned over individual pieces.
BUTTERMILK SAUCE:
Combine ingredients in a small saucepan; stir over medium heat until boiling. Remove from heat.
INGREDIENTS:
2 medium beetroots, unpeeled, trimmed and washed
3 garlic cloves, unpeeled
1 tbsp fresh thyme, or ½ tsp dried
10 fl.oz (300ml) vegetable stock
2 1/2 fl.oz (70ml) white wine
1 1/2 tbsp balsamic vinegar
2 tbsp water
2 tbsp horseradish sauce
4 fillets of salmon, 175 g each (enough for 4 people)
2 tbsp crème fraîche or sour cream
METHOD:
Preheat oven to 220C/425F/GMk 7.
Place the beetroot and garlic in a small baking dish, cover and bake for about an hour, until they are tender. Set aside to cool.
Lower the oven temperature to 200C/400F/GMk6.
Arrange the salmon, skin side down, on a lightly greased baking tray. Sprinkle with a little salt and pepper, and spread with the horseradish sauce.
Bake until the salmon is opaque in centre, about 10-15 minutes.
Combine the stock, wine and thyme in a saucepan and simmer for 10 minutes until the liquid is reduced by half.
Peel the beetroot and garlic and place in a blender or food processor with the stock and the balsamic vinegar. Process until smooth, thinning with a little water if too thick.
Pour the beetroot sauce into a pan and bring to a simmer, stirring.
Remove from the heat and stir in the crème fraîche or sour cream.
Place a generous amount of the sauce in the centre of a warmed serving plate or plates and place the salmon on top. Serve immediately.
CHOCOLATE BUTTERFINGER CARAMEL CAKE
~Submitted by Leasa, IA
I recently found this in our grocery store ad. I'd call it "extreme indulgence"..
1 pkg chocolate cake mix
1 can (14 oz) Carnation Sweetened Condensed Milk
3 (2.1oz ea) Butterfinger candy bars, chopped
1 jar (12.25 oz) caramel ice cream topping
1 pint whipping cream, whipped, or 1 tub Cool Whip
Prepare cake according to package directions using a 13" x 9" pan. Cool completely in pan on wire rack.
Poke holes in cake about 1 inch apart and 1 inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with HALF of chopped Butterfinger. Pour caramel topping over Butterfinger.
Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Source: Courtesy of Holstein Super Market
MANGO SALSA
~Submitted by Mary S., Nashville, TN
4 mangos -- diced
2 avocados -- diced
2 green chiles -- diced
2 cups red bell pepper -- diced
2 tomatoes -- diced
1/2 cup green onion -- chopped
1/2 cup olive oil
1/4 cup white wine vinegar
Salt and pepper -- to taste
In large bowl, stir together mangoes, avocados, green chiles, diced red bell pepper, tomatoes, chopped green onion, olive oil, white wine vinegar, salt and pepper to taste.
KUMARA, LENTIL AND CUMIN SOUP WITH BALSAMIC ONIONS
~Submitted by Robyn, Auckland, New Zealand
80g (2 1/2 oz ) butter
1 large onion, finely diced
1 teaspoon cumin seeds
12 sage leaves, torn in half
1 medium leek, washed and finely sliced
2 cloves garlic, peeled and sliced
1 large red onion, finely sliced
1 large orange kumara, about 400g/14oz, peeled and cut into 1cm cubes
1/4 cup split red lentils, rinsed
1 litre (2 pints) vegetable stock or water
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 large handful chopped parsley
Melt butter in a deepish saucepan over a high heat until nut-brown and foamy. Add onion and cumin seeds. Cook 2-3 minutes, stirring to prevent burning.
Add sage, leek, garlic and kumara and stir well. Add lentils and stock and bring to the boil. Simmer 30 minutes until lentils and kumara are tender.
While soup is cooking, heat oil in a small frying pan, add red onion and cook over a moderate heat, stirring occasionally, until it begins to caramalise. Add vinegar, cook until it has evaporated , then remove from heat.
Adjust soup for seasoning and stir in parsley. Ladle into bowls and dollop the onions on top.
Rich and earthy, this makes a hearty winter meal with crusty bread.
Publisher's note: Kumara - A unique variety of sweet potato grown in New Zealand, originally grown by the indigenous Maori, is the kumara, a red/purple variety with a unique flavor due to its isolation from other varieties.
TROPICAL GOLD PUNCH
~Submitted by Treva, Knoxville, TN
1 cup orange juice
1/2 cup lime juice
1/3 cup honey
2 cups club soda
1 lime, thinly sliced
1/2 orange, thinly sliced
Combine orange and lime juices and honey in a 2-quart pitcher; mix well. Add club soda and sliced fruit. Pour into tall glasses filled with ice.
Makes 4 servings
Nutritional Information Per Serving: Calories: 135 Calories from Fat: 1% Carbohydrates: 36.1 g Cholesterol: 0 mg Dietary Fiber: 0.9 mg Fat Total: 0.1 g Protein: 0.9 g Sodium: 27 mg
Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults.
PASTA SHRIMP TOSS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
A versatile quick gourmet dish--tastes equally good with chicken or scallops.
Preparation 20 min.
Cooking 7 min.
Ingredients:
8 ounces uncooked dried linguine or spaghetti
6 tablespoons LAND O LAKES Ultra Creamy Butter
1/2 cup chopped onion or shallots
12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained
1 medium (1 cup) green bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup whipping cream or half & half
1 tablespoon all-purpose flour
5 to 6 (2 cups) Roma tomatoes, cubed 1/2-inch
1 tablespoon chopped fresh basil leaves
1/2 cup freshly shredded Parmesan cheese
Instructions:
Cook linguine according to package directions. Drain. Set aside; keep warm.
Meanwhile, melt butter in 10-inch bell green pepper, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 minutes).
Stir whipping cream and flour together in small bowl until smooth; stir into shrimp mixture. Continue cooking until mixture just comes to a boil (about 1 minute). Stir in tomatoes and basil.
Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.
Yield: 6 servings
Nutrition Facts (1 serving)
Calories:410
Fat:20 g
Cholesterol:135 mg
Sodium:380 mg
Carbohydrates:35 g
Dietary Fiber:0 g
Protein:22 g
PINEAPPLE SALAD DRESSING
~Submitted by Shirley, WA State
1/2 c. unsweetened pineapple juice
1/4 c. distilled vinegar
1 tsp. ground cumin
1 clove garlic, minced
Combine in jar and shake before using.
Yield 3/4 cup.
2 tbl. a serving equals 15 cal.
trace of fat
0 saturated fat
0 cholesterol
1mg. sodium
4 g carbohydrate
trace of fiber
trace of protein
Diabetic free food.
2 cans (20 ounces each) cherry pie filling
2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
2 tablespoons butter
1 1/2 cups biscuit mix
3 tablespoons granulated sugar
2/3 cup water
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons butter
Empty cherry pie filling into a 6-cup shallow baking dish; stir in lemon juice and pumpkin pie spice; dot with 2 tablespoons butter.
Bake in a moderate oven (375 degrees) 20 minutes, or until bubbly hot.
While cherry mixture bakes, prepare biscuit mix with granulated sugar and water, following label instructions for dumplings.
Combine flour and brown sugar in a small bowl; cut in the 3 tablespoons butter with a pastry blender, to make a crumbly mixture.
Drop dumpling batter on bubbly cherry mixture; sprinkle with crumbly mixture to coat evenly.
Bake 20 minutes or until dumplings are golden. Serve with ice cream or sour cream.
Makes 8 servings.
CHEESE STRAWS
~Submitted by Brenda, AL
I learned to make these in high school in home economics.. That was quite a while back!
12 oz sharp shredded cheese
3 sticks butter
3 cups plain flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
Mix flour, salt and pepper. Cut in butter. Add cheese. Mix well by hand. Use cookie press with star tip and pipe mixture onto ungreased cookie sheet. Bake 8 to 10 minutes. DO NOT OVER COOK. Cool on wire rack.
BARBECUED BEEF
A slow cooker recipe
~Submitted by Treva, Knoxville, TN
1 & 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (3-4 pound) boneless chuck roast
1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Yield: 12 servings.
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Heart Healthy
CREOLE-STYLE GUMBO CASSEROLE
~Submitted by Larry Holmes, Ontario, Canada
1 pound okra, cut into 1/4” thick rounds
1 onion, thinly sliced
2 cloves garlic, crushed
1 green bell pepper, diced
1 rib celery, thinly sliced
1 carrot, thinly sliced
2 large tomatoes, chopped
2 bay leaves
1/2 cup vegetable stock, water or wine
1b teaspoon dried thyme
2 tablespoons chopped fresh cilantro
pinch of sea salt
pinch of freshly ground black pepper
1/4 cup tomato paste
1 tablespoon cayenne pepper sauce (or to taste)
1 cup whole wheat breadcrumbs
Preheat oven to 325 degrees F.
In a large saucepan or wok, simmer first 8 ingredients in stock for 3 minutes. Add thyme, cilantro, salt and pepper and simmer for another 3 minutes. Stir in tomato pate, pepper sauce and half of the breadcrumbs.
Pour mixture into a large casserole, dish and sprinkle with the remaining breadcrumbs.
Cover and bake until bubbly., about 20 minutes. Serve hot.
Hint: Serve over rice with a few hush puppies for a real Southern taste.
BUTTERMILK BLUEBERRY MUFFINS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
These pretty golden muffins are moist, flavorful and include very little fat.
INGREDIENTS
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1 cup blueberries
1 cup nonfat vanilla yogurt
1 cup buttermilk
DIRECTIONS
In a large bowl, combine the first six ingredients. Gently fold in blueberries. Combine yogurt and buttermilk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Serves 12.
Nutritional Analysis: One serving (1 each) equals 145 calories, 1 g fat (0 saturated fat), 1 mg cholesterol, 267 mg sodium, 31 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.
BROCCOLI SALAD
~Submitted by Maggie, TX
What a strange concoction of ingredients - but an unbelievably wonderful taste!
Ingredients:
6 cups chopped broccoli
1 cup raisins
1 medium peeled and diced red onion
2 Tablespoons sugar
8 cooked and crumbled bacon slices (optional)
2 Tablespoons lemon juice
3/4 cup mayonnaise, lowfat
Instructions:
1. Combine all ingredients in a medium bowl.
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Diabetic Choices
30-MINUTE BEEF PAPRIKASH
~Submitted by Mary S., Nashville, TN
Ingredients:
1-pound boneless beef top sirloin steak, cut 1 inch thick
1 tablespoon vegetable oil
2 medium onions, sliced
1 package (16 ounces) sauerkraut, rinsed, drained
1 tablespoon paprika
1/4 cup water
1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
1/2 cup water
1/4 cup tomato paste (half of 6-ounce can)
1/2 teaspoon caraway seed
1/8 to 1/4 teaspoon ground red pepper
3 1/2 cups uncooked medium noodles
Chopped fresh parsley
1/4 cup dairy sour half-and-half
Instructions:
1. Trim fat from beef steak. Cut beef into 1-inch pieces and then cut each in half. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 1/2 to 2 minutes or until outside surface is no longer pink. Remove from skillet with slotted spoon; set aside.
2. In same skillet, add onions, sauerkraut, paprika and 1/4 cup water. Cook and stir until onions are tender, about 3 minutes. Stir in broth, 1/2 cup water, tomato paste, caraway seed, red pepper and noodles, stirring to separate noodles. Bring to a boil; reduce heat to medium. Cover tightly and simmer 10 minutes or until noodles are tender.
3. Remove from heat; return beef to skillet. Cover and let stand 1 minute. Sprinkle with parsley; serve with sour half-and-half.
Serves 5.
Nutritional Information Per Serving: 319 calories; 27 g protein; 28 g carbohydrate; 11 g fat; 8.2 mg iron; 748 mg sodium; 90 mg cholesterol.
FUDGY BROWNIES
~Submitted by Beverley, Montreal, Canada
An easy-to-do recipe for brownies.
Ingredients:
6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with Nutrasweet® brand sweetener
or apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
10 3/4 teaspoons Equal® for Recipes*
or 36 packets Equal® sweetener*
or 1 1/2 cups Equal® Spoonful™*
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
1/2 cup all-purpose flour
Instructions:
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Fold in walnuts, if desired. Pour batter into greased 8-inch square baking pan.
Bake in preheated 350°F oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature.
Serves 16.
Nutritional Information (per serving): 99 cal., 2 g pro., 9 g carb., 7 g fat, 13 mg chol., 80 mg sodium.
Dietary Exchanges: 1/2 bread, 1 fat.
Source: Equal, a registered trademark of the Merisant Company.
SPICED PEAR SALAD FOR ONE
~Submitted by Maggie, TX
This one is so easy to serve (double or triple for larger servings) and delicious.
Ingredients:
1 large pear of choice, seeded, cut into chunks
2 tsp lemon juice
1 Tbsp raisins
1 Tbsp plus 1 tsp fat-free mayonnaise
1/4 tsp pumpkin pie spice
Crisp lettuce leaves
Instructions:
Mix all ingredients except lettuce. Spoon on top of lettuce leaves to serve.
Nutritional Information (per serving):
170 Cal; 1 g Total Fat; 43 g Carb; 00 mg Cholesterol; 144 mg Sodium; 6 g Fiber; 2 g Protein; 33 g Sugars.
Dietary Exchanges: 3 Fruit.
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This is one of my favorites. Sweet and creamy, peanut butter doesn't always have to be served with jelly.
1/2 cup low-fat plain or vanilla yogurt
1 medium banana, quartered
2 tablespoons peanut butter
1-1/2 tablespoons honey
1/4 cup ice cubes
1/2 cup non-fat milk
1. Purée all ingredients in a blender until smooth.
NUTRITION INFO (per serving)
Calories: 229.9
Fat: 9.4 g
Carbohydrates: 30.3 g
Protein: 9.7 g
Serves: 2
SQUASH CASSEROLE
~Submitted by Luanne, FL
1 pound small zucchini or summer squash, or both
Salt
Freshly ground pepper
1-2 TBS. butter or margarine
1 TBS. bread crumbs
1-2 TBS freshly grated Parmesan cheese
1 clove garlic, halve
1. Preheat oven to 350 degrees.
2. Wash squash, cut into 1/2-inch pieces, and place in a shallow baking dish or pie pan. Sprinkle with salt and pepper to taste and add about 1 TBS. of water. Dot with butter or margarine, then sprinkle with the bread crumbs and cheese. Put each of the garlic halves on toothpicks and push them into the mixture in the dish. Bake for 45 minutes or until vegetables are tender. Remove garlic before serving.
SALMON SANDWICHES ON FOCACCIA WITH DILL CREAM CHEESE
~Submitted by Maggie, TX
This recipe serves: 2
Preparation time : 15 minutes
Cooking time : 10 minutes
Ingredients
For the salmon:
1 salmon fillet, about 6 ounces
juice of 1 lemon
pinch of salt
For the sandwiches:
1/2 English cucumber
1/2 tablespoon lime juice
salt and pepper to taste
4 ounces cream cheese, low-fat whipped
1 tablespoon diced, sweet onion
1 tablespoon freshly chopped dill
2 small loaves Focaccia, sliced in half
2 large lettuce leaves ( romaine, Bibb or green leaf), shredded
Cooking Instructions
For the salmon:
1. Place the lemon juice, salt, and about 3 cups of water in a 10" pan. Add the salmon fillets and more water to cover the salmon if necessary.
2. Turn the heat to medium and bring the liquid to a simmer. Remove the fillets when they are just opaque, about 2 to 3 minutes depending on thickness. Place the fillets in the refrigerator to cool. (This can be done in advance and kept covered in the refrigerator for up to 2 days.)
3. Flake the salmon into small pieces with a fork and set aside in a small bowl.
For the sandwiches:
4. Halve the cucumber lengthwise and scoop out the seeds. Cut it crosswise and then into thin slices. Toss the slices with the lime juice in a small bowl. Season with salt and pepper to taste.
5. In a small bowl, mix the cream cheese, onions and dill with the back of a fork into a paste. Gently stir in the flaked salmon.
6. Divide the salmon mixture among the four sandwich bottoms. Top with cucumber slices and shredded lettuce and cover with the top halves of the
Focaccia bread.
7. Slice in half on the diagonal and serve at room temperature.
Nutrition Facts
Serving Size 1 sandwich
Amount Per Serving
Calories 334
Protein 25 g
Total Carbohydrate 34 g
Sugar 7 g
Total Fat 11 g
Saturated Fat 5 g
Monounsaturated Fat 3 g
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Publisher's Choice
EASIEST CHICKEN DIVAN
This is an adaptation of a recipe I found in an EatingWell
Magazine. This recipe says it serves 6, which is about 1 1/3 cups each. It was enough for Angela, Trey and me, with egg noodles and a fruit salad. Trey ate 2 helpings (of course).
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon extra-virgin olive oil
2 cups diced leek, white and light green parts only (about 1 large)
1/2 teaspoon salt
5 tablespoons all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1 cup 1% milk
2 tablespoons dry sherry (see Ingredient note)
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns, chopped
1 cup grated Parmesan cheese, divided
1/4 cup reduced-fat mayonnaise
2 teaspoons Dijon mustard
1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.
2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.
3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1 /2 cup Parmesan, mayonnaise and mustard.
4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1 /2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving
NUTRITION INFORMATION: Per serving: 312 calories; 11 g fat (4 g sat, 4 g mono); 76 mg cholesterol; 19 g carbohydrate; 35 g protein; 4 g fiber; 652 mg sodium; 402 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (30% dv), Folate (19% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 2 vegetable, 3 lean meat
TIP: To clean leeks: Trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor.
The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
Ingredients:
1/2 cup orange juice
1/4 cup honey (I use only OhioHoney.com !!!)
1 pint basket strawberries, stemmed and halved
1 half-pint basket raspberries*
1 half-pint basket blueberries
2 oranges, peeled, and cut into sections
1 cup cantaloupe or honeydew melon balls
3 Tbsp fresh mint leaves
Nutritional analysis per serving: calories: 194 grams of fat: 1 g. fiber: 2 mg. sodium: 8 % calories from fat: 5
Instructions:
In a medium bowl, whisk juice and honey; add remaining ingredients. Toss gently to combine; chill 1 hour. Spoon salad into 4 individual bowls, dividing equally.
*We substitute more strawberries and blueberries for the raspberries.
Absolutely perfect for a ladies luncheon or bridal shower, this beautifully presented salad combines canned cannelloni beans, tomatoes and garlic in a creamy mustard sauce. The mixture is served over salad greens surrounded by Gorgonzola topped bruschetta.
Ingredients
Bruschetta:
1/2 cup (2 oz.) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf), each 1/2-inch thick
Salad:
2 cans (19 oz. each) cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (10 oz.) mixed salad greens
Preparation
Preheat oven to 350°F. For Bruschetta, combine Gorgonzola, oil and black pepper. Spread on bread slices. Place on baking sheet. Bake 10 to 15 minutes or until edges of bread are golden. Remove slices to wire rack to cool.
Meanwhile, for Salad, combine beans, fennel, tomatoes and garlic in large bowl.
Whisk mayonnaise, vinegar, Equal, mustard, salt and pepper to blend. Toss greens with enough mayonnaise mixture to coat. Place greens in center of a large serving platter.
Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.
Nutritional Information
Serves 16; per serving:
Calories 181
Protein 7 g
Carbohydrates 28 g
Fat 7 g
Cholesterol 7 mg
Sodium 701 mg
Food Exchange: 1/2 vegetable, 1-1/2 starch, 1-1/2 fat
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