![]()
|
A to Z Recipes
May 25, 2008
Always something to make you think,
laugh and cook.
|
Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Everyone at my house has been busy with work and outside activities all week. We've been tuckered out and all but dropped off to sleep each night. It is already too hot to do more than work or school, but we managed to prepare a few tasty meals and share them together. A meal shared is something families should do more often. I sure wish ours had the opportunity every day, especially today, in honor of
Memorial Day. Angela and I have to work so we did something Friday evening, as a family. We did a Mexican fiesta and stuffed ourselves. I believe it was a "memorable"
Memorial Day meal, and when we said grace, we gave thanks for more than the food; we prayed for those who gave the ultimate sacrifice for our freedom.
Important, please read...
This publication is more than an email or web site to many folks. To some, it represents friends and neighbors with a common
interest... a family of sorts. The A to Z Recipes family stretches across the globe, but many are as close as next-door neighbors. Sharing recipes, thoughts, and laughter in this publication is only a part of what goes on as evidenced by the
camaraderie in the A to Z Recipes QuickTopic
Forum. BUT - sharing recipes remains the core and common thread of this group. I would love to offer the family the opportunity to meet, share and expand forever. However, without participation of its members - that would be
YOU the reader - it is almost impossible. The very basis of this publication is sharing recipes and I have been dragging the proverbial sack for recipes for regular issues for weeks. I need help in continuing the tradition of sharing recipes...
YOUR help. Accept my thanks in advance.
The Monthly Theme topic is Sensational Seafood. If you have a tried and true recipe, or perhaps some 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.
These nice folks did all the sharing for you today:
Johnny, LA
Pam, OH
Jim D., WA State
Jo, TX
Marty B., Tell City, IN
Jessica, Corfu, Greece
Linda H., Rosharon, TX
Luanne, FL
Jean, Syracuse, NY
Chris M., NM
Patricia, Charlevoix, MI
Larry Holmes, Toronto, Canada
Laura W.
Rita, Niceville, FL
Mary S., Nashville, TN
We'll see you here again on Wednesday, God willing. Have a happy and safe Memorial Day celebration, friends
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.
| |
|
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
This photo is of Sophie Quayle, who died
last October at age 4. She was in Sunday School with my granddaughter, Emma,
who is almost 5 years old. Emma is asking for your help in her
endeavor to raise money to help support children who suffer from cancers, as did
Sophie. Emma gets up to "train" at 6AM every day. She
runs with her mother. I hope you can join me in supporting this Smiles
for Sophie activity. Thanks to all for your prayers.
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.
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!
| |
|
The dead soldier's silence sings our national anthem.
~Aaron Kilbourn
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!
| |
|
This Tiny Little Prayer
Shared by Johnny, LA
Dear Lord:
Every single evening
As I'm lying here in bed
Keeps running through my head.
God bless my mom and dad,
And other family.
Keep them warm and safe from harm
For they're so close to me.
And God, there is one more thing
I wish that you could do.
Hope you don't mind me asking,
Bless my computer too.
Now I know that it's not normal
To bless a mother board,
But listen just a second
While I explain to you 'My Lord'.
You see, that little metal box
Holds more than odds & ends
Inside those small compartments
Rest so many of my FRIENDS.
I know so much about them
By the kindness that they give
And this little scrap of metal
Takes me in to where they live.
By faith is how I know them
Much the same as you
We share in what life brings us
And from that our friendship grew.
Please, take an extra minute
From your duties up above
To bless those in my address book
That's filled with so much love!
Wherever else this prayer may reach
To each and every friend,
bless each email Inbox
And the person who hits Send.
When you update your heavenly list
On your own CD-Rom
Remember each who've said this prayer
Sent up to God.com.
Amen.
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!
| |
|
THE HUMAN BODY
Shared by Pam, OH
You really ought to know this. The human body is a machine that is full of wonder.
This collection of human body facts will leave you wondering why in the heck we were designed the way we were.
-Scientists say the higher your I.Q. The more you dream.
-The largest cell in the human body is the female egg and the smallest is the male sperm.
-You use 200 muscles to take one step.
-The average woman is 5 inches shorter than the average man.
-Your big toes have two bones each while the rest have three.
-A pair of human feet contains 250,000 sweat glands.
-A full bladder is roughly the size of a soft ball.
-The acid in your stomach is strong enough to dissolve razor blades.
-The human brain cell can hold 5 times as much information as the Encyclopedia Britannica.
-It takes the food seven seconds to get from your mouth to your stomach.
-The average human dream lasts 2-3 seconds.
-Men without hair on their chests are more likely to get cirrhosis of the liver than men with hair.
-At the moment of conception, you spent about half an hour as a single cell.
-There is about one trillion bacteria on each of your feet.
-Your body gives off enough heat in 30 minutes to bring half a gallon of water to a boil.
-The enamel in your teeth is the hardest substance in your body.
-Your teeth start growing 6 months before you are born.
-When you are looking at someone you love, your pupils dilate, a nd they do the same when you are looking at someone you hate.
-Your thumb is the same length of your nose.
At this very moment I know full well you are putting this last fact to the test...now remove your thumb from your nose and pass this on to the friends you think might be interested in comparing their thumbs to their noses as well.
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!
| |
|
| Monthly Theme, Recipe Submissions |
|
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.
| |
|
Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
| |
|
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
4th Elena in Lawrence, Kansas
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.
| |
|
Maybe this is the way to teach the 10 Commandments today so people would 'get it' and it wouldn't be construed as 'religious'.
TENNESSEE TEN COMMANDMENTS
Shared by Jim D., WA State
Some people in Tennessee have trouble with all those 'shalts' and 'shalt nots' in the Ten Commandments. Folks just aren't used to talking in those terms. So, some folks in middle Tennessee got together and translated the 'King James' into 'Jackson County' language.... No joke, read on...
The Hillbilly's Ten Commandments
(posted on the wall at Cross Trails Church in Gainesboro, TN.)
(1) Just one God
(2) Put nothin' before God
(3) Git yourself to Sunday meetin'
(4) Watch yer mouth
(5) Honor yer Ma & Pa
(6) No killin'
(7) No foolin' around with another fellow's gal
(8) No tellin' tales or gossipin'
(9) Don't take what ain't yers
(10) Don't be hankerin' for yer buddy's stuff
Now that's kinda plain an' simple, don't ya think? Y'all have a nice day.
NEW OFFICE POLICY
Shared by Jo, TX
Dress Code:
- You are advised to come to work dressed according to your salary.
- If we see you wearing Prada shoes and carrying a Gucci bag, we will assume you are doing well financially and therefore do not need a raise.
- If you dress poorly, you need to learn to manage your money better, so that you may buy nicer clothes, and therefore you do not need a raise.
- If you dress just right, you are right where you need to be and therefore you do not need a raise.
Sick Days:
We will no longer accept a doctor's statement as proof of sickness. If you are able to go to the doctor, you are able to come to work.
Personal Days:
Each employee will receive 104 personal days a year. They are called Saturdays & Sundays.
Bereavement Leave:
This is no excuse for missing work. There is nothing you can do for dead friends, relatives or co-workers. Every effort should be made to have non-employees attend the funeral arrangements. In rare cases where employee involvement is necessary, the funeral should be scheduled in the late afternoon. We will be glad to allow you to work through your lunch hour and subsequently leave one hour early.
Bathroom Breaks:
Entirely too much time is being spent in the toilet. There is now a strict three-minute time limit in the stalls. At the end of three minutes, an alarm will sound, the toilet paper roll will retract, the stall door will open, and a picture will be taken. After your second offense, your picture will be posted on the company bulletin board under the "Chronic Offenders" category. Anyone caught smiling in the picture will be sectioned under the company's mental health policy.
Lunch Break:
- Skinny people get 30 minutes for lunch, as they need to eat more, so that they can look healthy.
- Normal size people get 15 minutes for lunch to get a balanced meal to maintain their average figure.
- Chubby people get 5 minutes for lunch, because that's all the time needed to drink a Slim-Fast.
Thank you for your loyalty to our company. We are here to provide a positive employment experience. Therefore, all questions, comments, concerns, complaints, frustrations, irritations, aggravations, insinuations, allegations, accusations, contemplations, consternation and input should be directed elsewhere.
"The Management"
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!
| |
|
LOUISIANA
CRAWFISH ÉTOUFFÉE
~Submitted by Johnny, LA
1/4 cup butter or margarine
1 medium onion, chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
1 large shallot, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/2 to 1 teaspoon ground red pepper
1 (14 1/2-ounce) can chicken broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 pounds cooked, peeled crawfish tails*
Hot cooked rice
Garnishes: chopped fresh chives, ground red pepper
MELT butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.
Prep: 35 min., Cook: 30 min.
*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.
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!
| |
|
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.
| |
|
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHOCOLATE CHIP CINNAMON ROLLS
~Submitted by Treva, NC
4 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
3 cups warm milk (110° to 115°)
1/2 cup butter, softened
2 eggs
3/4 cup honey
4 teaspoons salt
14 cups all-purpose flour
FILLING:
6 tablespoons butter, softened
2-1/4 cups packed brown sugar
1 package (12 ounces) miniature semisweet chocolate chips
3 teaspoons ground cinnamon
GLAZE:
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
6 to 8 tablespoons milk
In a bowl, dissolve yeast in warm water; let stand 5 minutes. Add milk, butter, eggs, honey, salt and 3 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl; turning once. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide into four pieces. Roll each into a 14-in. x 8-in. rectangle; spread with butter. Combine brown sugar, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in four greased 13-in. x 9-in. x 2-in. baking dishes. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes; remove from pans to wire racks. Combine glaze ingredients; drizzle over rolls.
Yield: 4 dozen.
Note: This recipe can be halved to fit into a mixing bowl.
Source: Taste of Home
PEACHY CARROTS
~Submitted by Marty B., Tell City, IN
1 lb. carrots, peeled, sliced and cooked
1/3 c. peach preserves
1 Tbs. butter, melted
Combine carrots, peach preserves, and butter. Cook until heated through.
Serves 6
CROCKPOT MEATBALL SANDWICHES
~Submitted by Jessica, Corfu, Greece
Frozen fully cooked meatballs
Jar pasta sauce
Onion, chopped
Grated or sliced Muenster/Mozzarella cheese
Hoagie-type buns or French bread, toasted
Combine frozen meatballs, pasta sauce, and onion in 3-4 quart slow cooker. Cover and cook on low heat for 4-6 hours, until onion is tender and meatballs are thoroughly heated. Place meatballs in the toasted hoagie-type buns and top with cheese. Place under the broiler to melt and brown cheese, if desired. (you can make as many or as few as you like with this recipe; just determine how many meatballs you need for each sandwich and add
sauce and onion accordingly.)
LEAN PICADILLO PIE
~Submitted by Linda H., Rosharon, TX
Picadillo is a Mexican minced pork filling, usually featuring olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a baked cornmeal-crusted oven pie.
1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14 1/2-ounce) cans chicken broth
2 cups cornmeal
Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.
Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and simmer for 10 minutes.
Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well.
Spoon cornbread mixture into 13x9-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil.
Bake at 350 degrees F for 30 minutes. Cut into squares to serve.
Serves 12.
Nutrition Facts
Calories 250 calories , Protein 10 grams , Fat 8 grams
Sodium 500 milligrams , Cholesterol 25 milligrams
Saturated Fat 2 grams , Carbohydrates 33 grams
Source: Pork, The Other White Meat.
CREOLE MEAT LOAF
~Submitted by Treva, NC
MEAT LOAF:
1 & 1/2 lbs. ground round
3/4 cup chopped onion
3/4 cup seasoned bread crumbs
1 (5.3 oz.) can evaporated milk
2 eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. dry mustard
Parsley for garnish
CREOLE SAUCE:
2 tbsp. butter
1/2 green pepper, chopped
3 tbsp. chopped onion
1 (2 oz.) can sliced mushrooms, with liquid
1 & 1/2 cups tomato juice
1 tbsp. cornstarch
1/4 tsp. each salt and dried thyme leaves
2 tbsp. water
1. Combine meat loaf ingredients. Shape into a loaf and place in an 8 & 1/2 x 4 1/2 inch lightly oiled loaf pan. Bake at 350 degrees for 1hour. Cool 10 minutes.
2. Meanwhile, prepare Creole Sauce by melting butter in a small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat.
3. Add mushrooms with liquid and tomato sauce.
4. Mix cornstarch, salt and thyme with water. Stir into pepper and onion mixture.
5. Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens.
6. Slice meat loaf into 3/4-inch pieces. Spoon hot Creole Sauce over slices. Garnish with parsley.
PINEAPPLE SALSA
~Submitted by Luanne, FL
1 (8 oz) can crushed pineapple, drained
2 tablespoons orange marmalade
1 tablespoon chopped fresh cilantro
2 teaspoons seeded, finely chopped jalapeño
2 teaspoons Mexican lime juice
1/4 teaspoon salt
Stir all ingredients together until well blended. Cover and refrigerate until serving time. Serve cold or at room temperature.
Makes about 1 cup.
FROZEN CHOCOLATE MOUSSE PIE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Servings: Makes one (9-inch) pie
Prep Time: 20 minutes
Cook Time: 5 minutes
Ingredients
2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies)
1/4 cup butter or margarine, melted
1 cup (6 ounces) semi-sweet chocolate chips, melted
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons vanilla extract
1 cup (1/2 pint) whipping cream, stiffly whipped
Instructions
Combine cookie crumbs and butter; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill.
In large bowl, beat chocolate with EAGLE BRAND® and vanilla until well blended. Chill 10 to 15 minutes.
Fold in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Serve immediately. Freeze leftovers.
HONEY BUTTER
~Submitted by Chris M., NM
1/2 c. softened butter - no substitutes
1/2 c. honey
Blend both ingredients well and refrigerate before using for about 1/2 to 1 hour. This just melts on toast or warm bread and tastes like ambrosia!!!! Yum!
TOFFEE ICE CREAM TORTE
~Submitted by Treva, NC
Not only does this make-ahead dessert go over big with company, but it calls for only four ingredients. If you can't find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.
2 packages (3 ounces each) ladyfingers
1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed, divided
1/2 gallon coffee ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months. Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.
Yield: 16 servings.
Nutrition Facts One serving: 1 piece Calories: 298 Fat: 17 g Saturated Fat: 10 g Cholesterol: 69 mg Sodium: 136 mg Carbohydrate: 32 g Fiber: 0 g Protein: 3 g
Source: Quick Cooking
OVEN-BARBECUED SHORT RIBS
~Submitted by Patricia, Charlevoix, MI
2 lbs beef short ribs
1 8 oz can tomato sauce
1 1/2 tsp salt
1 tbs prepared mustard
1/2 cup red wine
1 1/2 tsp instant minced onion
2 tbs vinegar
Dash cayenne pepper
Trim a bit of fat from ribs and rub heated skillet with it. Brown ribs slowly on all sides, drain off any fat. Combine all remaining ingredients and pour over browned ribs. Cover tightly and bake at 300 deg for 2 hours or until tender.
CHICKEN LIVER PATE WITH GREEN PEPPERCORNS
~Submitted by Larry Holmes, Toronto, Canada
1 cup butter
1 onion, finely chopped
1 pound chicken livers
2 tablespoons brandy or cognac
4 cloves garlic, finely chopped
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cloves
cayenne pepper
freshly ground black pepper
4 ounces cream cheese
5 teaspoons drained green peppercorns
2 hard-cooked eggs
1/4 cup whipping cream
Garnish:
2 hard-cooked eggs
In heavy saucepan or skillet, melt butter and cook onion gently for 5 minutes. Cut off and discard any fat or white parts from chicken livers. Add livers to onion-butter mixture and cook for 5 minutes. Add brandy and bring to boil. Stir in garlic, bay laves, salt, thyme, cloves and cayenne and black pepper to taste; cover and cook, over low heat for 15 minutes.
Remove and discard bay leaves and pour mixture into work bowl of food professor. Add cream cheese,1 teaspoons of green peppercorns and eggs; process until smooth. Pour in cream and process until blended. Spoon mixture into terrine or serving dish; stir in remaining green peppercorns. Cover and refrigerate until cool and firm, at least 3 hours, preferably overnight.
Serve pate at room temperature, garnished with grated egg yolks and sliced egg whites, if desired.
Makes 3 1/2 cups.
HOMEMADE FUDGESICLES
~Submitted by Laura W. in the A2Z Yahoo Forum
1/2 pt Whipping cream
4 oz Half and Half
6 tb Sugar
6 -(up to) 8 tb Hershey's instant dry hot cocoa mix
Mix all in the blender for 2 to 2-1/2 minutes. Freeze in popsicle molds.
TOMATO BASIL BREAD
~Submitted by Treva, NC
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon olive or vegetable oil
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2-1/4 to 2-1/2 cups bread flour
In a mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 cups flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. With a sharp knife, cut a large "X" in top of loaf. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Yield: 1 loaf. Serves 10.
Nutrition Facts One serving: (1 slice) Calories: 121 Fat: 2 g Saturated Fat: 1 g Cholesterol: 2 mg Sodium: 40 mg Carbohydrate: 22 g Fiber: 1 g Protein: 5 g
Source: Taste of Home's Holiday & Celebrations Cookbook
SHORT-ORDER FRIED PICKLES
~Submitted by Johnny, LA
2 large eggs
1 c. buttermilk
1 tsp. Tabasco sauce
1 tbsp. Worcestershire sauce
½ tsp. garlic powder
¼ tsp. chili powder
1 c. cornmeal
2 ¼ c. all-purpose flour
2 tsp. kosher salt
¾ tsp. fresh-ground black pepper
1 jar dill pickle slices, preferably waffle-cut
Preheat peanut oil in deep-fryer or large pot to 350° F.
In a large bowl, combine all wet ingredients with ¼ c. flour and garlic and chili powders.
Combine remaining ingredients (besides pickles) in another large bowl.
Dip pickle slices into buttermilk mixture, then dredge in flour. Allow to sit on a rack for 1-2 minutes for flour coating to set. Deep-fry until golden brown. Drain on rack, NOT paper towels.
These are great dipped in ranch or, if you're feeling exotic, try honey mustard or hot wing sauce.
BASIL GRILLED CHICKEN
~Submitted by Rita, Niceville, FL
¾ teaspoon coarsely ground pepper
4 chicken breast halves, skinned
1/3 cup butter or margarine, melted
¼ cup chopped fresh basil
½ cup butter or margarine, softened
2 tablespoons minced fresh basil
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil sprigs (optional)
Press ¾ teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and ¼ cup chopped basil; stir well. Brush chicken lightly with melted butter mixture.
Combine ½ cup softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl; set aside.
Grill chicken over medium coals 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture.
Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired.
MEXICAN-STYLE BOW TIES
~Submitted by Mary S., Nashville, TN
8 ounces Bow Ties, Elbow Macaroni, or other medium pasta shape -- uncooked
8 ounces lean ground beef
1 16-ounce can kidney beans
OR
1 16-ounce can pinto beans -- drained
1/8 teaspoon ground cumin
1 teaspoon chili powder
2 medium tomatoes -- seeded and chopped
2 8-ounce cans whole kernel corn -- drained
1 small green bell pepper -- chopped
1/2 cup shredded Cheddar cheese
1/2 cup sliced green onions
1 cup low-fat plain yogurt
1/2 cup medium salsa
1/2 cup broken tortilla chips
Prepare pasta according to package directions; drain. .
In a medium skillet, brown ground beef and drain. Add beans, cumin and chili powder; heat through. In large bowl, combine pasta, meat mixture, tomatoes, corn, green pepper, cheese and onions. In small bowl, combine yogurt and salsa. Add to salad mixture and toss well. Serve warm or cold. Garnish with tortilla chips and serve with additional salsa.
Serves 6-8
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
TEXAS-FLAVORED PORK CHOPS
~Submitted by Treva, NC
3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 egg
1/4 cup fat-free milk
6 bone-in pork rib chops (7 ounces each, 3/4 inch thick)
In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumbs.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until meat thermometer reads 160°.
Yield: 6 servings.
Nutrition Facts One serving: One pork chop Calories: 299 Fat: 12 g Saturated Fat: 4 g Cholesterol: 120 mg Sodium: 448 mg Carbohydrate: 12 g Fiber: 1 g Protein: 34 g
Diabetic Exchange: 4 lean meat, 1 starch.
Source: Light & Tasty
TURKEY BURGERS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3 medium yellow onions
1 clove garlic
2 tablespoons olive oil
1 1/3 pounds ground turkey breast
3 tablespoons dried bread crumbs
2 tablespoons barbecue sauce
3 tablespoons quick-cooking oats (not instant)
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon toasted wheat germ
1/4 teaspoon salt or 1 tablespoon liquid aminos
Ground black pepper
1. Peel the onions and cut into 1/8" to 1/4" pieces. Peel the garlic and chop finely. Warm the oil in a large skillet over medium heat. Add the onions and garlic and cook over medium heat, stirring often, for about 10 minutes, or until the onions start to brown. Add water, 1 tablespoon at a time, as necessary to prevent burning. Remove from the heat, transfer to a large bowl, and let cool for 10 minutes.
2. To the same bowl, add the turkey, bread crumbs, barbecue sauce, oats, basil, oregano, wheat germ, salt or aminos, and pepper to taste. Mix well. Shape the mixture into 9 burgers.
3. Coat a large nonstick skillet with cooking spray. Cook the burgers over medium heat for about 5 minutes, or until browned and crispy. Flip the burgers carefully and cook for 5 minutes longer, or until golden brown and a thermometer inserted in the center registers 165° and the meat is no longer pink. Serve the burgers hot.
Makes 9.
Per serving: 146 calories, 17g protein, 8g carbohydrates, 5g total fat, 1g saturated fat, 39mg cholesterol, 1g dietary fiber, 145mg sodium
CREAMY MANGO LOAF CAKE
~Submitted by Treva, NC
SERVINGS 6
PREP 15 min.
TOTAL 15 min.
1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf (10-1/2 ounces) angel food cake
1 medium kiwifruit, peeled and sliced
DIRECTIONS
In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in mango. Slice cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving. Yield: 6 servings.
Nutrition Facts One serving: 1 slice Calories: 207 Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 611 mg Carbohydrate: 45 g Fiber: 2 g Protein: 5 g
Diabetic Exch: 1-1/2 starch, 1/2 fruit, 1/2 fat-free milk.
Source: Light & Tasty
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
VANILLA CAKE
~Submitted by Mary S., Nashville, TN
Yield: 32 pieces
INGREDIENTS
- 1/2 cup diet margarine
- 3/4 cup sugar substitute
- 2 teaspoons vanilla extract
- 1/3 cup egg whites
- 2 cups cake flour
- 2 teaspoons baking powder
- 2 tablespoons instant dry milk
- 1/2 cup lukewarm water
- 1/2 cup slivered almonds
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, cream together the margarine, sugar substitute, and vanilla extract. Add the egg whites and beat well.
In a separate small bowl, mix together with a fork the flour, baking powder and dry milk. Add the dry mixed ingredients to the large bowl. Mix well. Add the lukewarm water and beat well.
Place the batter in a 9" x 9" square nonstick cake pan. Sprinkle the slivered almonds on top of the batter.
Bake for 30 to 35 minutes. Place on a wire rack to cool. Cut into 2" squares.
Nutritional Information Per Serving (1 piece): Calories: 47.8; Carbohydrate: 5.15 g; Cholesterol: 0 mg; Fat: 2.53 g; Fiber: .302 g; Protein: 1.21 g; Sodium: 17.2 mg Diabetic Exchanges: 1/2 Fat, 1/3 Carbohydrate
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
RED CABBAGE COLESLAW
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 pound red cabbage, shredded or grated
- 3 medium carrots, grated
- 3 green onions, trimmed and sliced
- 1/2 cup low-fat mayonnaise
DIRECTIONS
Simply mix all ingredients together in a bowl and serve. If you are not eating this immediately, cover the bowl and keep it in the refrigerator until it is ready to serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 125, Protein: 2 g, Fat: 8 g, Saturated Fat: 0 g,
Carbohydrate: 14 g, Fiber: 3 g, Cholesterol: 0 mg, Sodium: 236 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
SOPHISTICATED MUSHROOM BARLEY SOUP
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 cup boiling water
- 1 package (1/2 oz) dried wild mushrooms, such as porcini
- 2 tablespoons margarine or butter, divided
- 3 onions, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon salt, optional
- 1 teaspoon cracked black peppercorns
- 1-1/2 pounds button mushrooms, sliced
- 2/3 cup pearl barley
- 6 cups low-sodium beef stock
- 1 cup water
- 1 bay leaf
- 1/4 cup low-sodium soya sauce
- Finely chopped green onions or parsley (optional)
DIRECTIONS
In a heatproof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoon butter. Add onions and cook until soft. Add garlic, optional salt and pepper and cook for 1 minute. Transfer mixture to slow cooker stoneware. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid. Add dried mushrooms, toss to combine and cook for 1 minute.
Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf. Ladle into individual bowls and garnish with chopped green onions or parsley, if using.
Nutritional Information Per Serving (1/8 of recipe):
Calories:138, Fat: 4 g, Carbohydrate: 22 g, Fiber: 3 g,
Protein: 6 g, Sodium: 627 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat
Source: "America's Everyday Diabetes Cookbook"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
LASAGNA FOR TWO
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3 ounces lasagna noodles
dash of oregano
1 - 8 ounce can or 1 cup of spaghetti sauce with meat
1/2 cup cottage cheese
3 ounces sliced mozzarella cheese
dash of salt
dash of pepper
Cook noodles according to package directions.
Mix in small bowl, oregano, salt and pepper with spaghetti sauce.
Alternate layers of noodles, cottage cheese, mozzarella cheese and sauce in small baking pan.
Bake at 375* for 30 minutes. Let stand for 10 minutes before serving.
PESTO PITA APPETIZERS
~Submitted by Mary S., Nashville, TN
Prep/Total Time: 15 minutes
1 whole pita bread (6 inches)
3 tablespoons prepared pesto
3 tablespoons grated Parmesan cheese
1. Split pita bread into two rounds. Spread with pesto and sprinkle with cheese.
2. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350°F for 10-12 minutes or until crisp. Serve warm.
Serves: 2
QUICK "CHEESECAKE"
~Submitted by Treva, NC
Makes 2 servings,
Smear ricotta cheese and your favorite jam on graham crackers for an instant "cheesecake".
4 whole-wheat graham crackers
4 tablespoons part-skim ricotta cheese
8 teaspoons jam
Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.
Nutrition Information Per serving: 239 calories; 6 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 42 g carbohydrate; 7 g protein; 2 g fiber; 259 mg sodium; 39 mg potassium.
3 Carbohydrate Servings
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
| |
|
AU GRATIN POTATOES
6 cups potatoes red skin or Yukon Gold potatoes, cooked whole, peeled and thinly sliced
6 tablespoons (3/4 stick) butter, melted
1/4 cup plus 2 tablespoons all-purpose flour
1-1/2 cups milk
1-1/2 cups half-and-half
1-1/2 cups grated sharp cheddar cheese
1/3 cup grated parmesan cheese (freshly grated if possible)
1 teaspoon salt
3 dashes cayenne pepper
1 teaspoon Worcestershire sauce
breadcrumbs
Preheat oven to 350°F.
Arrange the cooked potato slices in a lightly greased 9x13-inch Pyrex baking dish.
Melt the butter in a skillet over medium heat. Add the flour and, stirring constantly, cook the flour until it bubbles and becomes thick and smooth. Slowly add the milk and cream, stirring constantly, cook until sauce thickens. Add all remaining ingredients and stir until cheese has melted.
Pour the seasoned white sauce over the potatoes. Sprinkle top lightly with breadcrumbs.
Bake, uncovered, in preheated oven for 35 minutes.
GREEN CHILE PORK STEW
This is an excellent recipe for one of my favorites, Chile Verde.
3 lbs. pork butt, cubed
3 lg. onions, chopped
3 cloves garlic, minced
1 tbsp. oregano, crumbled
1 c. green chilies, chopped
1 to 2 Jalapenos, deseeded & chopped (optional)
3 tbsp. flour
Water
Salt & pepper
Lard or olive oil to saute
Cut away as much fat as possible from the pork and cut into cubes. Brown meat in lard or olive oil. Remove from pan and sprinkle meat with the flour. Brown onions and garlic in frying pan until transparent, but not brown. Add meat, oregano, chilies to onion mixture and add water to cover. Simmer 2 to 3 hours. Add salt and pepper during last 1/2 hour. Cool and degrease stew. Serve rolled inside flour tortillas.
Serves 6.
BUTTERED PEAS AND PEARL ONIONS
1 1/2 pounds pearl onions
1 cup chicken broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons chopped fresh dill
2 cups fresh sweet peas, shelled
1/2 lemon, juiced
1 small bunch watercress, washed and trimmed Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside.
In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.
SPAGHETTI SALAD
1 lb. thin spaghetti, cooked
1 lb. can artichoke hearts, chopped
2 large fresh tomatoes, seeded and coarsely chopped
1 small sweet onion, diced
1/2 cup coarsely chopped black olives
1 small bunch fresh Italian parsley, chopped
1 to 2 cups feta cheese, crumbled
1 small can mushrooms, drained and chopped
Dressing:
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 large garlic clove, minced
2 tsp. sugar salt and pepper to taste
Break raw spaghetti into thirds and cook till done. Drain and rinse. Add the artichoke hearts, tomatoes, onions. olives, parsley and crumbled cheese. Combine dressing ingredients and pour over salad. Mix well but gently. Cover and chill till serving.
ENGLISH WALNUT TOFFEE PIE
FILLING:
1 cup light corn syrup
1/2 tsp. salt
1 tsp. vanilla
1-1/2 cups walnuts, broken
1/3 cup margarine, melted
1 cup dark brown sugar
3 eggs, slightly beaten
PIE CRUST:
1-1/3 cups flour
1/3 cup salad oil
1 tsp. salt
3 Tbs. milk
ENGLISH TOFFEE:
1 cup sugar
3 Tbs. water
1/2 lb. butter
FILLING: Mix all ingredients. Pour into 9" unbaked pie shell. Top with crushed toffee after the pie is baked. Bake 45 minutes at 350.
CRUST: Place dough between two sheets of waxed paper. Roll out gently until circle reaches edge of paper. Carefully peel off paper. Gently ease and fit pastry into pan. Flute edges with fork.
TOFFEE: Place ingredients in 1 quart saucepan. Heat until butter has melted, stirring constantly. Cook and stir for 10 minutes or until mixture bubbles up thick and turns amber in color. Or using a candy thermometer, it should read 320 degrees at this point. Add 1 tsp. vanilla, pour into a thin layer in buttered pan. When cool break into pieces.
This pie may be topped with whipped cream if desired.
Source: Grand Champion Illinois State Fair 1968
BACON-CHEESE STRIPS
1 cup Swiss cheese, grated (see note)
8 slices bacon, cooked crisp and crumbled
4 tablespoons mayonnaise
1 tablespoon onions, grated
1/2 teaspoon celery salt
10 slices bread, crust removed
Combine first 5 ingredients.
Spread mixture over the bread slices and cut into triangles (or any shape you like).
Bake at 325 degrees for 10 minutes.
Note: Cheddar cheese is also very good to use.
| |
|
| A to Z Readers' Family-Owned Business Guide |
|
GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
| |
|
|
