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A to Z Recipes
May 27, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. I'm sitting here drinking coffee out of
my "Canada" cup, looking at pictures of our group trip to Frankenmuth,
and Washington state, and thinking about everything but
today's issue. So, I am buckling down and promising to get this to you
while it is still morning. Maybe the excitement surrounding the
upcoming trip to Florida has something to do with my distraction? Or
looking at my son's "2009" tassle for his cap to be worn this Saturday
at graduation? Oh, I don't know...
We're down to the wire now folks for the Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be meeting up in New Smyrna Beach, Florida.
There is (maybe) one slot left for the beach house, so get with me ASAP
if you're thinking of attending. The web site
has been updated to detail the trip. You'll find contact email
addresses there, too.
The current Monthly Theme topic is Hot
Off the Grill. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here at A
to Z Recipes.
I may be distracted today but the great selection of recipes is no
indicator. We are on task there! My thanks go out to those whose
submissions appear here today.
We'll see you here again on Sunday, God willing.
Kitchen tools and gadgets at Amazon.com .
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
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.
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A little known fact....
~Shared by Jim D., WA
The first testicular guard "Cup" was used in Hockey in 1874 and the
first helmet was used in 1974.
It took 100 years for men to realize that the brain
is also important.
 
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Handbook 2009
~Shared by Mary H., Montreal, Canada
Health:
1. Drink plenty of water.
2. Eat breakfast like a king,
lunch like a prince and dinner like a beggar.
3. Eat more foods that grow on
trees and plants and eat less food that is manufactured in plants.
4. Live with the 3 E's --
Energy, Enthusiasm, and Empathy.
5. Make time for meditation and
prayer.
6. Play more games.
7. Read more books than you did
in 2008.
8. Sit in silence for at least
10 minutes each day.
9. Sleep for 7 hours.
10. Take a 10-30 minutes walk every day.
And while you walk, smile.
Personality:
11. Don't compare your life to others.
You have no idea what their journey is all about.
12. Don't have negative thoughts of
things you cannot control. Instead invest your energy in the positive
present moment..
13. Don't over do. Keep your limits.
14. Don't take yourself so seriously. No
one else does.
15. Don't waste your precious energy on
gossip.
16. Dream more while you are awake.
17. Envy is a waste of time. You already
have all you need.
18. Forget issues of the past.
That will ruin your present happiness.
19. Life is too short to waste time
hating anyone.
20. Make peace with your past so it won't
spoil the present.
21. No one is in charge of your happiness
except you.
22. Realize that life is a school and you
are here to learn.. Problems are simply part of the curriculum that
appear and fade away like algebra class but the lessons you learn will
last a lifetime.
23. Smile and laugh more.
24. You don't have to win every argument.
Agree to disagree.
Society:
25. Call your family often.
26. Each day give something good to
others.
27. Forgive everyone for everything.
28. Spend time with people over the age
of 70 & under the age of 6.
29. Try to make at least three people
smile each day.
30. What other people think of you is
none of your business.
31. Your job won't take care of you when
you are sick. Your friends will. Stay in touch.
Life:
32. Do the right thing!
33. Get rid of anything that isn't
useful, beautiful or joyful.
34. God heals everything...
35. However good or bad a situation is,
it will change.
36. No matter how you feel, get up, dress
up and show up.
37. The best is yet to come.
38. When you awake alive in the morning,
thank GOD/GOODNESS for it.
39. Your Inner most is always happy. So,
be happy.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Food Facts
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Milk chocolate was invented by Daniel Peter, who sold the concept to
his neighbour Henri Nestlé.
An ounce of chocolate contains about 20 mg of caffeine.
Forks, mostly being two-tined, used to be known as "split spoons".
TIP is the acronym for "To Insure Promptness."
The world's oldest existing eateries are the Stiftskeller St. Peter in
Salzburg, Austria - which was started as a monestary and had a tavern
for travellers by 803 AD - and an eatery which opened in Kai-Feng,
China in 1153.
Coffee is the seed of a cherry from the tree genus Coffea.
Melba toast is named after Australian opera singer Dame Nellie Melba
(1861-1931).
Three quarters of fish caught are eaten - the rest is used to
make things such as glue, soap, margarine and fertilizer.
The world's most expensive jam (jelly) is Confiture de groselles. It is
a redcurrant jam (jelly) from a 14th century recipe made in the tiny
French town of Bar-Le-Duc.
In September 1999 Dustin Philips of the US set a Guinness World Record
by drinking a 400 ml (14-oz) bottle of tomato sauce through a
straw in 33 seconds.
To make one kilo of honey bees have to visit 4 million flowers,
traveling a distance equal to 4 times around the earth.
Botanically speaking, the banana is a herb and the tomato is a fruit.
Bananas are the world's most popular fruit after tomatoes. In western
countries, they could account for 3% of a grocer's total sales.
Bananas consistently are the number one compliant of grocery shoppers.
Most people complain when bananas are overripe or even freckled. The
fact is that spotted bananas are sweeter, with a sugar content of more
than 20%, compared with 3% in a green banana.
Approximately 44 million tons of bananas are produced
annually, compared to more than 60 million tomatoes. Apples are the
third most popular (36 million tons), then oranges (34 million tons)
and watermelons (22 million tons).
The scientific term for the common tomato is lycopersicon lycopersicum,
which means "wolf peach."
There are more than 10,000 varieties of tomatoes.
The can opener was invented 48 years after cans were introduced.
Over the last 40 years food production actually increased faster than
population.
The number of people who starved to death in the last 25 years of the
20th century is less than the number who starved to death in the last
25 years of the 19th century.
In the Middle Ages, sugar was a treasured luxury costing 9 times as
much as milk.
Of the more than $50 billion worth of diet products sold every year,
almost $20 billion are spent on imitation fats and sugar substitutes.
Over 90% of all fish caught are caught in the northern hemisphere. In
1994, Chicago artist Dwight Kalb sent David Letterman a statue of
Madonna, made of 180lb of ham.
Wine is sold in tinted bottles because wine spoils when exposed to
light.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Hot
Off the Grill
Lots of folks take it outdoors during these hot summer days and fire up
the outdoor grill or pit. We always cook extras to serve for leftovers
as foods prepared on the grill have a flavor like no other cooking
method. We're looking for recipes for griiling outdoors like your
favorite charbroiled chicken, or grilled steak, or grilled portobello
mushrooms. Please, send a recipe, not a list of your favorite foods
cooked on the grill, ok? Grilling recipes are perfect for summer, and
can include fresh fruit or vegetables, poultry, seafood, meats, etc.
Please join in the
fun and send in your Hot
Off the Grill recipes for this
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 Hot Off the Grill. 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: Hot
Off the Grill
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 (no columns or frames), 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:
Hot
Off the Grill.
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 Hot
Off the Grill has a deadline of May 31, 2009,
and will be posted on June 7, 2009.
Please use this email link to submit a recipe for theme
recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
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
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Ventriloquist
A young ventriloquist is touring the clubs and one night he's doing a
show in a small town in Arkansas. With his dummy on his knee, he starts
going through his usual dumb blonde jokes when a blonde in the 4th row
stands on her chair and starts shouting: "I've heard enough of your
stupid blonde jokes. What makes you think you can stereotype women that
way? What does the color of a person's hair have to do with her worth
as a human being? It's guys like you who keep women like me from being
respected at work and in the community and from reaching our full
potential as a person. Because you and your kind continue to perpetuate
discrimination against not only blondes, but women in general, and all
in the name of humor!" The embarrassed ventriloquist begins to
apologize, and the blonde yells, "You stay out of this, mister! I'm
talking to that little creep on your knee."
A Bet's a Bet
~Shared by Mary H., Montreal, Canada
Bob, a handsome dude, walked into a sports bar around 9:58 pm. He sat
down next to a blonde at the bar and stared up at the TV.
The 10 pm news was coming on. The news crew was covering the story of a
man on the ledge of a large building preparing to jump.
The blonde looked at Bob and said, "Do you think he'll jump?"
Bob said, "You know, I bet he'll jump."
The blonde replied, "Well, I bet he won't."
Bob placed a $20 bill on the bar and said, "You're on!"
Just as the blonde placed her money on the bar, the guy on the ledge
did a swan dive off the building, falling to his death. The blonde was
very upset, but willingly handed her $20 to Bob, saying, "Fair's fair.
Here's your money."
Bob replied, "I can't take your money. I saw this earlier on the 5 pm
news, and so I knew he would jump."
The blonde replied, "I did too, but didn't think he'd do it again."
Yet Another Blonde Joke
~Shared by Ann, Mims, FL
Two bowling teams, one of all Blondes and one of all Brunettes, charter
a double-Decker bus for a weekend trip to Bundaberg. The Brunette team
rode on the bottom of the bus, and the Blonde team rode on the top
level.
Brunette team down below really whooped it up, having a great time,
when one of them realized she hadn't heard anything from the Blondes
upstairs. She decided to go up and investigate.
When the Brunette reached the top, she found all the Blondes in fear,
staring straight ahead at the road, clutching the seats in front of
them with white knuckles. the brunette asked, 'What the heck's going on
up here? We're having a great time downstairs!'
One of the Blondes looked up at her, swallowed hard and whispered...
'YEAH, BUT YOU'VE GOT A DRIVER!?!
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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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. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE
~Shared by Larry Holmes, Toronto, Canada
3 cups bite-size chunks cooked chicken
1/2 to 1 small Granny Smith apple, very thinly sliced in wedges
1 celery stick finely diced
1/4 up diced red onion
1/4 cup toasted pecan halves, chopped
Bibb lettuce (optional)
Toss chicken with apple, celery and onion in a bowl. Toss
with about 1/4 cup dressing (recipe follows) or enough to
coat. Then toss with nuts, taste and add more dressing if you
wish. Serve with Bibb lettuce leaves.
Serve 4
TARRAGON DIJON VINAIGRETTE
2 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon each salt and pepper
1/3 cup olive oil
3 tablespoons shopped tarragon leaves
Whisk vinegar with Dijon mustard, garlic, salt and pepper in a small
bowl. While whisking, drizzle in oil. Stir in
tarragon.
Makes 1/2 cup dressing.
BUFFALO CHICKEN AND POTATOES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/2 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup blue cheese salad dressing
1 cup shredded cheddar cheese
1 (10 ounce) can condensed cream of celery soup
1 cup corn flakes, crushed into crumbs
4 tablespoons butter or margarine, melted
1/4 cup chopped green onion
Directions
1 Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking
spray.
2 In medium bowl, stir together chicken strips and buffalo wing sauce.
3 In large bowl, Stir together potatoes, dressing, cheese and soup.
Spoon into baking dish. Place chicken strips evenly over potato
mixture.
4 In small bowl, stir together crumbs and butter. Sprinkle over
chicken. Sprinkle green onions on top.
5 Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes
longer until potatoes are tender and chcken juices run clear.
FROZEN PEANUT BUTTER CHEESECAKE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/3 cup butter
1 cup semisweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
2 (5 ounce) cans sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup chocolate fudge sauce
In a heavy sauce pan over low heat, melt the butter and chocolate
chips. Remove from heat and gently stir in rice cereal until coated.
Press into the bottom and sides of a 9 inch pie plate. Chill 30
minutes.
In a large bowl, beat cream cheese until fluffy. Gradually beat in
condensed milk and peanut butter until smooth. Stir in lemon juice and
vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle
chocolate topping over pie and freeze for 4 hours or until firm. Keep
in freezer until ready to serve, and return leftovers to the freezer as
well
SWISS STEAK PIPERADE
~Shared by Johnny, LA
Servings: 6
Ingredients
1-3/4 pounds boneless beef chuck shoulder or eye or bottom round
steaks, cut 3/4 inch thick
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large onion, chopped
1 - 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice
Directions
Heat oven to 325 degrees F. Heat oil in Dutch oven over medium heat
until hot. Brown beef steaks. Pour off drippings. Season with salt,
thyme and pepper.
Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring
to a boil. Cover tightly and cook in 325 degrees F oven 45 minutes. Add
tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes
or until steaks are fork-tender. Remove steaks; keep warm.
Cook juices over high heat 8 to 10 minutes or until sauce is slightly
thickened, stirring frequently. Cut steaks into serving-size pieces;
place in sauce. Serve over pasta.
CREAMY TOMATO-VODKA SAUCE
~Shared by Jim D., WA
Be adventuresome with a classic Italian pasta sauce made with organic
tomatoes, onions, garlic and a touch of vodka and whipping cream.
Prep Time: 30 min
Total Time: 30 min
Makes: 6 servings (1/2 cup each)
1 tablespoon olive or vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained
1/2 cup vodka
1 teaspoon sugar
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
1/2 cup whipping cream
1. In 10-inch skillet, heat oil over medium heat. Cook onion and garlic
in oil 3 to 4 minutes, stirring constantly, until crisp-tender.
2. Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling.
Reduce heat; simmer 20 minutes, stirring occasionally. Stir in whipping
cream. Heat just until hot.
3. Serve over cooked pasta as desired.
High Altitude (3500-6500 ft): No change.
Substitution
You can use broth for the vodka. The sauce will just have a much
different flavor.
Serve-With
Try fettuccine or penne with this sauce; they're both good choices. Top
servings with a generous sprinkling of freshly shredded Parmesan
cheese.
Nutrition Information:
1 Serving: Calories 130 (Calories from Fat 80); Total Fat 9g (Saturated
Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 270mg; Total
Carbohydrate 8g (Dietary Fiber 1g, Sugars 5g); Protein 2g Percent Daily
Value*: Vitamin A 8%; Vitamin C 10%; Calcium 6%; Iron 8% Exchanges: 0
Other Carbohydrate; 1 Vegetable; 2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The
Betty Crocker® Kitchens
MOCK APPLE CRISP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
16 oz diced zucchini -- approx. (see note)
3 cups sugar-free apple cider mix (1 pkt of the dry mix made with 3
cups water)
1 Tablespoon Splenda
1/2 teaspoon xanthan gum
1/3 cup pecan meal (or coarse almond meal)
3/4 cup Splenda
2 teaspoons Brown Sugar Twin
1 Tablespoon melted butter
2 teaspoons sugar free vanilla extract
cinnamon to taste
Combine zucchini and liquid (pre-made) cider mix in a medium saucepan
and bring to a boil. Reduce heat to low and simmer until zucchini
is translucent (about 1 hour) - at this point the zucchini
will have taken on the taste of apples. (Zucchini have little of their
own flavor and are willing to mimic other tastes with a bit of
prodding. They will look and smell like them too!) Preheat oven to
350°F. Remove from heat and place in well buttered baking dish.
Mix 1 Tablespoon Splenda and xanthan gum and quickly and evenly stir
into zucchini. In separate bowl, mix pecan meal and 3/4 cup Splenda.
Add Brown Sugar Twin. Stir into melted butter and add extract. Spread
over top of zucchini and sprinkle cinnamon as desired.
Bake 15-20 min. or until top is brown and mixture is bubbly!
Makes 6 servings
5 carbs per serving
Note: Allow enough zucchini so that you can discard the center "seeded"
parts they keep the dish from mimicking apples. The best way to prepare
the zucchini is to peel well, slice in half. Then stand each half on
its flat end and cut downward to edge of seeded center, turning a
quarter turn each time so you have four strips of zucchini flesh
without seeds. Repeat for all zucchini and discard seed centers and
peelings. Then dice zucchini flesh into cubes that look just like diced
apples.
* Canadian Brown Sugar Twin tastes better than the American
(saccharin) version.
Note: This dish is good both hot and cold (and you'll see it's
different both ways) and is great served with a dollop of fresh whipped
cream, a splash of cold liquid cream, or served next to a scoop of
low-carb vanilla ice cream.
CURRIED CREAM CHEESE SPREAD
~Shared by Linda H., Rosharon, TX
8 ounces organic cream cheese
4 ounces blue cheese (Treasure Cave, Point Reyes or Maytag blue)
1 tablespoon Unsalted Butter
1 small apple (tart and tangy), peeled, cored and diced
2 cloves garlic, minced
salt and cracked pepper to taste
1 teaspoon curry powder
1/2 cup pine nuts, toasted
Plastic wrap
Bring cream cheese and blue cheese to room temperature. A quick zip in
the microwave also works, (be careful not to liquefy!) Cream
both cheeses together and set aside.
Heat butter in a sauté pan; add apples and garlic and cook until soft
(about 2 minutes).
Add curry powder, coat thoroughly and cook for about 1 minute. Add salt
and pepper to taste. Add apple mixture to the cheese mixture
and mix well.
Take a sheet of plastic wrap and scrape the cheese spread onto the
wrap. Enclose cheese in the plastic wrap and form into a chubby disk.
Place in freezer and chill for about 30 minutes.
Take cheese out of freezer, unwrap and press pine nuts onto the top and
sides of the cheese. Place on a platter and serve with herbed pita
sticks and toasted garlic baguette rounds.
Source: Wild Oats Natural Marketplace
WRANGLIN' APPLE BREAD PUDDING
~Shared by Patricia, Charlevoix, MI
4 slices bread, broken in chunks
1-1/2 cups applesauce
1/8 teaspoon cinnamon
Dash of nutmeg
2 tablespoons butter
2 cups milk
2 beaten eggs
1/2 cup sugar
1/2 teaspoon vanilla
Dash of salt
Cinnamon
Place 1/2 of the bread in a buttered 8 x 8 pan. Combine
applesauce with cinnamon and nutmeg and spread over bread.
Place remainder of bread on top and dot with the butter.
Combine remaining ingredients and pour over bread mixture.
Lightly sprinkle with cinnamon. Bake uncovered at 350 degrees
of 1 hour.
BEN & JERRY'S FRESH GEORGIA PEACH ICE CREAM
~Shared by Barb, Chula Vista, CA
2 c Ripe peaches -- finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk
The best way to capture the elusive flavor of summertime. Ben and Jerry
prefer small peaches because they have more flavor and less water than
the larger ones. Combine the peaches, 1/2 cup of the sugar, and the
lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the
mixture every 30 minutes. Remove the peaches from the refrigerator and
drain the juice into another bowl. Return the peaches to the
refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time,
then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend. Add the peach juice and
blend. Transfer the mixture to an ice cream maker and freeze following
manufacturer's instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue
freezing until the ice cream is ready.
Makes 1 generous quart.
CHICKEN PARMESAN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Serves 4
4-6 chicken breasts or 12 chicken strips
Sprinkle oregano on both sides then lightly brown.
Sauce:
1 small can tomato sauce
1 can tomato paste
1 large can whole tomatoes or 1 pt. canned or chopped
1 tbsp dried onions
1 tsp oregano
1 tsp garlic salt
1 tsp onion salt and/or 3 garlic cloves, minced
1 tsp parsley
1 tsp sugar
Grated parmesan and mozzarella cheese.
Heat sauce in medium sauce pan. Preheat oven to 350 degrees.
Put thick layer of sauce in bottom of 9x13-inch baking pan. Add
chicken. Put the remaining sauce over the top of the chicken. Sprinkle
parmesan and mozzarella cheese over the top of unbaked chicken.
Bake chicken for 40-45 minutes or til chicken juices run clear.
SMOKE HOUSE GARLIC BREAD
~Shared by Pat, Minden, NV
People drive from all over southern California to get this garlic
bread. That's no exaggeration. I have been trying
for years to duplicat it and this is a perfect clone of their "secret"
recipe. The Smoke House, located in Toluca Lake, Ca. across
the street from Warner Bros. Studio, a hang-out for many film
stars. Phil, author of the Gourmet
Made Easy Cookbook (Pat's husband).
1 loaf sour dough bread, sliced lengthwise (divide into thirds, use 1/3
now, freeze remainder)
1/2 cube (4 tablespoons butter, melted
1/2 cup Kraft's Macaroni & Cheese cheese topping (see note)
1/2 cup mayonnaise
1 teaspoon minced garlic (1 clove)
Mix together melted butter, cheese topping, mayonnaise and
garlic. Place bread on baking sheet and spoon butter/cheese
mixture over each cut side covering completely. Bake at 350
degrees for 5 to 7 minutes. Slice each half loaf into
1-1/2-inch wide pieces. Serves four.
Note: I found Kraft's Macaroni & Cheese cheese 3 oz. topping at
Wal-Mart.
Source: Gourmet Made
Easy Cookbook (see in the A to Z
Readers' Family-Owned Business Guide section of this issue.)
WARM CARAMEL APPLE CAKE
~Shared by Treva, NC
Serve this yummy apple upside-down cake warm from the oven. It's all
made easier with Betty Crocker® cake and frosting.
Prep Time: 30 min
Total Time: 1 hour 25 min
Makes: 15 servings
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3
cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 & 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping:
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz
container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping
cream and brown sugar over low heat, stirring occasionally, just until
butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top
with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice
with electric mixer on low speed until moistened. Beat on medium speed
2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes
out clean. Cool in pan 10 minutes. Loosen sides of cake from
pan. Place heatproof serving platter upside down on pan;
carefully turn platter and pan over. Let pan remain over cake about 1
minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping.
Serve warm cake topped with frosting mixture and drizzled with caramel
topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
SUBSTITUTION:You can use cinnamon for the apple pie spice for a
slightly different flavor.
Granny Smith and Braeburn are good apple choices to use in this recipe.
Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g
(Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg;
Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g
Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable;
4 Fat Carbohydrate Choices: 3 1/2
BROCCOLI-RICE WHIZ
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1/3 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped celery
2 Tablespoons butter
1 package frozen chopped broccoli, cooked
1 can condensed cream of mushroom soup
1 small jar (8 ounces) Cheez Whiz
Pepper
TO PREPARE:
Cook rice until tender. Saute onion and celery in
butter. Stir in rice and well-drained broccoli; then add soup
and Cheez Whiz. Season with pepper. Spoon into
greased baking dish and bake at 350 degrees for 20-30 minutes, or until
thoroughly heated.
SERVES: 4 - 6
Source: "Houston Junior League Cookbook"
BAKED FISH WITH STEWED TOMATOES AND ONIONS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Any unbreaded fish will work with this recipe. Its relatively simple
and tasty.
2-4 fish fillets
1 small onion cut in large pieces
1 can stewed tomatoes Italian sytle
1 tsp lemon juice
1 tsp McCormick Steak Seasoning
1 tbs low fat margarine
salt to taste
Aluminum foil
Put each portion of fish on aluminum foil (large enough to wrap well).
Sprinkle salt and Steak seasoning and lemon juice on each portion. Put
drained stewed tomatoes, onion and margarin on each and wrap. Bake 375
degree oven for 20-30 minutes.
ORANGE BLOSSOM TRIFLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/4 cup orange juice
3 eggs, lightly beaten
1/2 cup white sugar
1/4 cup cold butter, cubed
1 cup whipping cream, whipped to soft peaks
1 (10 inch) angel food cake, cut in cubes
2 (15 ounce) cans Mandarin oranges, drained and patted dry
Stir together orange juice, eggs, and sugar in a small saucepan. Place
over low heat, and stir constantly until the sugar has dissolved, and
the mixture is very thick. Once thick, strain mixture into a large
bowl, and stir in butter cubes until melted. Cover and refrigerate
until cold, about 2 hours.
Fold whipped cream into cold egg mixture until smooth. Recover and
refrigerate for 3 hours.
To assemble, place half of the cubed angel food cake into the bottom of
a trifle bowl. Spoon on half of the whipped cream mixture, and sprinkle
with half of the Mandarin oranges. Create a second layer with the
remaining angel food cake, whipped cream mixture, and Mandarin oranges.
Refrigerate until ready to serve.
BURNING LOVE
~Shared by Johnny, LA
8 slices of bread
3 cups heavy cream
1 whole egg
3 egg yokes
1-1/2 cups sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup rum
1/2 cup raisins or currants, steeped for 15 minutes in a cup of very
hot water (save the liquid)
Preheat oven to 350 degrees.
Dice bread into cubes.
Whisk together cream, whole egg, egg yokes, 1/2 cup sugar, nutmeg,
cinnamon and 1 tablespoon of rum. combine bread and cream mixture.
Drain raisins and reserve liquid. Add raisins to bread mixture.
Spoon mixture into soufflé cups. place cups in baking pan filled with
hot water 1/2 inch deep.
Bake until a knife inserted in center comes out clean, about 30 minutes.
Just before serving, combine reserve liquid and remaing sugar in a
sauce pan brining it to a simmer,whishing constantly, over high heat.
When sugar turns amber, carefully whisk another 1/2 cup of hot water.
Return to a simmer and cook until mixture becomes the consistency of
syrup. Stir in remaining rum and return to heat for 15 seconds. Remove
pan from heat and touch a match to sauce. Pour flaming caramel over
puddings and sever. ( BE SURE AND TELL THEM NOT TO EAT UNTIL THE FLAMES
BURNS OUT)
FETTUCCINE WITH FENNEL AND SPICY SAUSAGE
~Shared by Jim D., WA
Spicy Italian sausage and sweet fennel are smothered in a delicious
crushed tomato-basil sauce. Top the fettuccine, and bring on the
Parmesan!
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings (2 cups each)
8 oz uncooked fettuccine
1/2 lb bulk spicy Italian pork sausage
2 tablespoons olive or vegetable oil
1 medium sweet onion, cut into thin wedges
1 medium fennel bulb, cut into thin wedges
1 medium yellow or red bell pepper, cut into thin strips
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen® organic crushed tomatoes with basil, undrained
1/2 cup shredded fresh Parmesan cheese
1. Cook and drain pasta as directed on box. Return to saucepan; keep
warm.
2. Meanwhile, in 12-inch skillet, cook sausage over medium heat,
stirring frequently, until no longer pink. Drain; remove sausage from
skillet.
3. In same skillet, heat oil over medium heat. Cook onion, fennel, bell
pepper and garlic in oil 3 to 4 minutes, stirring constantly, until
vegetables are crisp-tender.
4. Add tomatoes and cooked sausage to vegetables. Heat to boiling.
Reduce heat; simmer about 10 minutes, stirring occasionally, until
slightly thickened. Stir in pasta; heat until hot. Sprinkle individual
servings with cheese.
High Altitude (3500-6500 ft): No change.
Substitution
If you like, substitute Asiago cheese for the Parmesan.
Nutrition Information:
1 Serving: Calories 420 (Calories from Fat 170); Total Fat 19g
(Saturated Fat 6g, Trans Fat 0g); Cholesterol 75mg; Sodium 910mg; Total
Carbohydrate 44g (Dietary Fiber 5g, Sugars 8g); Protein 19g Percent
Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 25%; Iron 25%
Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 High-Fat
Meat; 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The Betty Crocker® Kitchens
SPICY PRETZELS
~Shared by Linda H., Rosharon, TX
1-1/2 lbs. pretzels
1 pkg. dry Ranch Dressing
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. lemon pepper
1 tsp. cayenne pepper (you can reduce the amount if you don’t want
pretzels too hot)
2/3 cup oil (you can reduce oil to 1/2 cup with good results)
This is easy and quick because it does not have to be baked. Mix all
ingredients, except pretzels. Put pretzels in bowl and pour mixture
over them. Toss together thoroughly. Spread on paper towels until dry.
Store in airtight container. It’s hard to stay out of these once you eat one!
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FRUIT COLADA
~Shared by Treva, NC
Pineapple, orange, and strawberries -- simple and delicious! Blend with
ice and GO!
1/4 cup pineapple
1/2 orange
5 strawberries
This beverage can replace one fresh fruit prescribed in your diet plan.
Mix all ingredients in a juicer and serve chilled.
Yield: 1 serving
Source: http://onhealth.webmd.com
CAROL'S PINEAPPLE CHEESECAKE
~Shared by Jim D., WA
A refreshing change to regular cheesecake by Carol Drewry.
Ingredients
1 - 8 oz of Philadelphia Cream Cheese, softened
1 can - 12 oz of crushed pineapple, drained
1 container - 16 oz of Cool Whip (can use sugar free)
1/4 cup of sugar or splenda
1 - 8 inch already prepared graham cracker crust
Directions
Take the softened cream cheese and sugar and blend until smooth. Fold
in cool whip. Then fold in crushed pineapple. Pour into graham cracker
crust and chill in refrigerator for 4 hours. If you are in a hurry,
place in freezer for at least 1 1/2 hours until firm. Serves 8 to 10.
You can change recipe to make a Pineapple Rum Cheesecake by adding
coconut and rum flavoring or 1/8 cup of rum to your liking.
Prep Time: 20 Min
Servings: 10
CREAMY CHICKEN PASTA SALAD
~Shared by Maggie, TX
Prep: 25 minutes
Chill: 3 hours
Serves: 6
Cooked chicken, pasta, celery and tomatoes are tossed with a delectable
dressing made with Campbell's® Healthy Request® Condensed Cream of
Celery Soup, yogurt, Dijon-style mustard and vinegar to make a
sensational salad.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of
Celery Soup
1/2 cup plain low-fat yogurt
1/4 cup water
2 tbsp. Dijon-style mustard
1 tbsp. vinegar
1/8 tsp. ground black pepper
1/2 of a 1-pound package corkscrew-shaped pasta (rotini) (about 3
cups), cooked without salt and drained
2 stalks celery, sliced (about 1 cup)
1 medium tomato, diced (about 1 cup)
2 cups cubed cooked chicken
Directions:
Beat the soup, yogurt, water, mustard, vinegar and black pepper with a
fork or whisk in a large bowl until blended. Add
the pasta, celery, tomato and chicken and stir to coat.
Cover and refrigerate for 3 hours. Stir the salad before serving.
Tip: Substitute 1/2 cup dried cranberries for the tomato.
Tip: Recipe may be doubled.
Nutrition Information
Calories 285, Total Fat 6g, Saturated Fat 2g, Cholesterol 44mg, Sodium
390mg, Total Carbohydrate 37g, Dietary Fiber 3g, Protein 21g
Source: Campbell's Kitchen
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NEW MEXICO-STYLE FLANK STEAK
~Shared by Mary S., Nashville, TN
Yield: 1 Steak (4 servings)
INGREDIENTS
- 1/4 cup tequila
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon hot pepper sauce
- 1 pound flank steak
- 1/8 teaspoon freshly ground pepper
DIRECTIONS
Combine the tequila, lime juice, garlic, and hot pepper sauce in
shallow glass dish or zip-top freezer bag.
Add the steak; turn to coat. Cover the dish or seal the bag. Marinate
in the refrigerator at least 4 hours or overnight.
Prepare a charcoal grill or preheat the broiler.
Drain and discard the marinade. Grill or broil the steak 4 to 5 inches
from the heat source 4 minutes per side for medium-rare, or to desired
doneness. Carve the steak into thin slices across the grain. Season
with pepper before servings.
Nutritional Information Per Serving (About 3 ounces): Calories: 173,
Fat: 8 g, Cholesterol: 54 mg, Sodium: 67 mg, Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 0 g, Protein: 22 g
Diabetic Exchanges: 3 Lean Meat
Source: "The New Family Cookbook for People with Diabetes"
RISOTTO
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Notes: This is a basic risotto recipe. Many ingredients may be added
such as green peas, sliced mushrooms, clams or shrimp. Saffron or
turmeric may be added for color.
INGREDIENTS
- 2 teaspoons virgin olive oil
- 1 small onion, chopped
- 1 cup Italian Arborio rice
- 2 cups Vegetable stock
- 1/4 teaspoon salt
- Pepper to taste
- 2 tablespoons grated Parmesan or Romano cheese
DIRECTIONS
In a medium-size non-stick saucepan, heat oil and saute onion until
tender. Add rice and cook, stirring, 2 to 3 minutes.
Add stock and salt. Bring to a boil, cover and simmer 20 minutes.
Remove from heat. Turn rice into a warm dish and season with pepper.
Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136,
Fat: 2 g, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium:
107 mg
Diabetic Exchanges: 2 Starch/Bread
Source: "Light and Easy Diabetes Cuisine"
COOL CUCUMBER SOUP
~Shared by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 4 large cucumbers, peeled, seeded, and chopped
- 1 container (16 ounces) low-fat plain yogurt
- 1 garlic clove
- 1 tablespoon chopped fresh dill weed
- 1 teaspoon salt
DIRECTIONS
In a blender or a food processor fitted with its metal cutting blade,
puree all the ingredients until smooth, scraping down the sides of the
container as necessary.
Transfer to a large bowl, cover, and chill for at least 2 hours, or
overnight. Serve chilled.
Nutritional Information Per Serving (1 cup): Calories: 82, Fat: 2 g,
Cholesterol: 7 mg, Sodium: 533 mg, Carbohydrate: 12 g, Dietary Fiber: 1
g, Sugars: 10 g, Protein: 6 g
Diabetic Exchanges: 1 Carbohydrate
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
OLD-FASHIONED SPICED BANANA BREAD
~Shared by Mary S., Nashville, TN
Yield: 9 servings
INGREDIENTS
- 1-1/4 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 egg, beaten
- 2 bananas, mashed
- 3/4 cup unsweetened applesauce
- 2 tablespoons canola oil
- 1/3 cup fat-free milk
DIRECTIONS
Preheat the oven to 350 degrees F. In a large bowl, combine the
all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon,
allspice, ginger, and salt.
In a medium bowl, combine the eggs, bananas, oil, and milk. Add the
banana mixture slowly to the flour mixture and mix until just combined.
Don't overbeat.
Spray a 9x5x3-inch loaf pan with nonstick spray. Dust the pan lightly
with flour. Pour the batter into the prepared pan.
Bake the banana bread for 45-50 minutes until a knife inserted in the
center comes out clean. Let the bread cool in the pan for 15 minutes,
then turn the loaf out onto a rack and cool completely.
Nutritional Information Per Serving (1 slice): Calories: 214, Fat: 8 g,
Cholesterol: 47 mg, Sodium: 165 mg, Carbohydrate: 33 g, Dietary Fiber:
2 g, Sugars: 16 g, Protein: 4 g
Diabetic Exchanges: 2 Carbohydrate, 1-1/2 Fat
Source: "The Diabetes Food and Nutrition Bible"
GREEK EGG ROLLS WITH SPINACH AND FETA
~Shared by Mary S., Nashville, TN
Yield: 10 servings
INGREDIENTS
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup diced onions
- 1-2/3 cup diced mushrooms
- 1 teaspoon dried oregano
- Half package (10 ounces) frozen chopped spinach, thawed and
drained
- 2 ounces feta cheese, crumbled
- 10 egg roll wrappers
DIRECTIONS
Preheat oven to 425 degrees F. Spray a baking sheet with vegetable
spray.
In nonstick skillet, heat oil over medium-high heat. Add garlic,
onions, mushrooms and oregano; cook for 5 minutes or until softened.
Add spinach and feta; cook, stirring, for 2 minutes or until well mixed
and cheese melts.
Keeping rest of egg roll wrappers covered with cloth to prevent drying
out, put one wrapper on work surface with a corner pointing towards
you. Put 2 tablespoons of the filling in the center. Fold the lower
corner up over the filling, fold the two side corners in over the
filling and roll the bundle away from you.
Place on prepared pan and repeat until all wrappers are filled. Bake
for 12 to 14 minutes until browned, turning the egg rolls at the
halfway point.
Nutritional Information Per Serving (1 egg roll): Calories: 132,
Carbohydrates: 22 g, Fiber: 1 g, Protein: 5 g, Fat: 3 g, Sodium: 251
mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "The Best Diabetes Cookbook" by Katherine Younker
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ALMOST ORANGE JULIUS®
~Shared by Jim D., WA
Serves: 2
6 oz. can frozen concentrated orange juice
1 cup milk - low-fat okay
1 cup water
1/4 cup granulated sugar
1 tsp. vanilla extract
8 ice cubes
Pour all ingredients, except ice cubes, in a blender. Blend, adding ice
cubes one at a time, until smooth.
GRILLED PERCH WITH SAGE
~Shared by Mary S., Nashville, TN
2 whole perch, 15 oz. each, gutted and scaled *See Note
Kosher salt
Freshly ground black pepper
Olive oil for grilling
10 sprigs fresh sage
3 Italian tomatoes split lengthwise, oiled and seasoned with salt and
pepper
6 sliced zucchini oiled, and seasoned with salt and pepper
1 Tbsp. olive oil
Preheat the grill. Using a sharp knife, make 3 to 4 slits into the
flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of
sage into the cavity of each perch. Place the perch on the grill and
cook for4 minutes, flip and place the tomatoes and zucchini on the
grill. Cook for 4 minutes, flipping the tomatoesand zucchini as needed.
Transfer to serving plates and drizzle with olive oil.
Yields 2 servings.
*Ocean perch substitutes: rockfish OR porgies OR
red snapper (milder flavor) OR mullet perch.
Notes: This category includes walleye = wall-eyed pike, and
Nile perch = Lake Victoria perch.
Substitutes: red snapper (firmer texture) OR porgy OR
rockfish OR pike
GRILLED ROSEMARY PORK TENDERLOIN
~Shared by Maggie, TX
Prep time: 5 mins
Cook time: 12 mins
Yield: 2 servings
1 1/2 tablespoons olive oil
1 teaspoon balsamic vinegar
1 clove garlic, crushed
1 small rosemary sprig, chopped or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1 pork tenderloin
1. Mix the oil, vinegar, garlic, rosemary, salt and pepper, and brush
on the pork tenderloin. Refrigerate for at least 30 minutes or
overnight.
2. Preheat the grill.
3. Sear the pork on all sides, then cook over a medium heat for 8 to 12
minutes until the pork is cooked through. Let the tenderloin rest on a
carving plate for 1 or 2 minutes.
4. Slice the tenderloin thinly.
Serving Size: about 1/4 pound cooked pork tenderloin
Number of Servings: 2
Per Serving
Calories 94
Carbohydrate 5 g
Fat 2 g
Fiber 0 g
Protein 13 g
Saturated Fat 1 g
Sodium 70 mg
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COOL CUCUMBER AVOCADO SANDWICHES
This one is for my good friend Leasa
in Holstein, Iowa. Today is Leasa's
birthday! I hope you have a perfect day, honey. I thought
you'd enjoy a great Spam recipe to add to your
collection.
8-oz pkg cream cheese, softened
1/4 cup sour cream
1/4 cup chopped fresh dillweed
1/4 tsp pepper
1 medium cucumber, sliced 1/4"
12-oz can SPAM, sliced 1/8"
2 ripe avocados, cut into 1/4" wedges
2 tbsp lemon juice
8 slices rye bread
In small bowl combine cream cheese, sour cream, dillweed and pepper;
stir to blend. Spread 2 tablespoons cream cheese mixture on each slice
of bread. Reserve remaining cream cheese mixture. Arrange cucumber
slices on bread slices; top with 3 slices of SPAM. Dip avocados in
lemon juice; arrange on sandwiches. Garnish with remaining cream cheese
mixture.
Yield: 8 sandwiches.
STARBUCK'S LEMON LOAF
OMG. I have got to make this.
1-1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
2 Tblsp. softened butter
1 tsp. vanilla
1 tsp. lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
Lemon Icing:
1 cup plus 1 Tblsp. powdered sugar
2 Tblsp. milk
1/2 tsp. lemon extract
Preheat oven to 350 degrees.
In a large bowl, combine flour, baking soda, baking powder, and salt.
In a separate bowl, blend eggs, sugar, butter, vanilla, lemon extract
and lemon juice with an electric mixer.
Pour wet ingredients into dry ingredients and mix until smooth.
Pour into a well-greased 9 x 5 loaf pan and bake for 45 minutes.
When loaf is cool, remove from pan and ice with icing.
Slice into 1" slices.
Makes 1 loaf.
SMASHED POTATOES WITH GOAT CHEESE AND CHIVES
Adapted from Cooking Light, this was featured in one of my favorite
food blogs.
3 pounds peeled baking potatoes, cut into 1-inch pieces
1-1/2 teaspoons salt, divided
2 Tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup nonfat milk (2% or whole is fine too, it just raises the calories)
3 Tablespoons finely chopped fresh chives
In a large pot bring potatoes to a boil with a 1/4 teaspoon
salt. Reduce heat and simmer 15 minutes or until tender;
drain.
Return the potatoes to the pan over low heat; add remaining 1 teaspoon
salt and butter to the pan. Mash the potatoes with a potato
masher to desired consistency.
Add cheese and pepper to the potato mixture; stir until cheese
melts. Stir in milk; cook 1 minute or until thoroughly
heated, stirring frequently. Remove from heat.
Garnish with chives.
Source: Noble
Pig
FETTUCCINE ALFREDO WITH CHICKEN
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chciekn broth
4 tsp. flour
4 oz. Philadelphia Neufchatel cheese, cubed
3 Tbs. Kraft 100% grated parmesan cheese, divided
1/4 tsp. garlic powder
1/4 tsp. pepper
1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on
medium-high heat. Add chicken; cook 5 to 7 minutes or until chicken is
cooked through, stirring occasionally. Remove from skillet. Mix broth
and flour in same skillet. Stir in Neufchatel cheese, 2 Tbs. Parmesan
cheese, garlic pwder and pepper; cook 2 minutes, stirring constantly
until mixture boils and thickens. Stir in chicken.
3. Drain pasta; place in large bowl. Pour chicken mixture over pasta;
toss to coat. Sprinkle with remaining 1 Tbs. parmesan cheese.
Special Extra: Sprinkle with 2 Tbs. chopped fresh parsley before
serving.
Source: Kraft Food
& Family magazine, Fall 2008
ROAST BEEF DIABLO
4 lbs. pot roast, boneless beef/arm
3 potatoes, peeled/sliced
1 onion, sliced
2 tbsp. flour
1 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar
Trim all excess fat from roast. Place potatoes and onion in
bottom of crock pot. Make a smooth paste of flour, mustard,
chili sauce, Worcestershire sauce, vinegar and sugar. Spread
over top of roast (cut roast in half, if necessary, to fit
easily). Place roast in crock pot on top of potatoes and
onions. Cover and cook on low setting for 10 to 12 hours
(high 5 to 6).
CASHEW TRUFFLES
1 cup plus 2 tablespoons whipping cream
1/4 cup butter
12 ounces semisweet chocolate, cut into chunks
6 ounces milk chocolate, cut into chunks
1 teaspoon vanilla extract
2 cups finely chopped cashews
In small saucepan, bring cream and butter to a boil. Remove pan from
heat. Add chocolates and vanilla and stir until mixture is creamy and
smooth. Refrigerate about 3 hours* until firm enough to handle.
Form into 1-inch balls, then roll in cashews.
Store in refrigerator.
LITTLE SHRIMP CASSEROLES
This couldn't be simpler. Toss shrimp with garlic, scallions and
mushrooms, top with crumbs and bake. It's a perfect party dish: You can
do the advance preparation hours ahead, and the individual gratins mean
no serving up at the last minute. (Of course, you can make this in one
large dish.) I use large shrimp here, but smaller shrimp can be
substituted and the cooking time reduced by a few minutes.
Servings: 4
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoons chopped garlic
1/4 cup minced scallions
1/2 cup coarsely chopped white button mushrooms\
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 pound large shrimp (about 24), shelled
1 cup fresh bread crumbs
1/4 cup dry white wine
Mix the butter in a large bowl with the garlic, scallions, mushrooms,
salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to
mix well. Divide the mixture among four individual gratin dishes with
about a 1-cup capacity, or spoon into one large gratin dish or shallow
baking dish.
In another bowl, toss the bread crumbs with the remaining 1 tablespoon
oil, so that they are lightly coated but still fluffy. Sprinkle the
crumbs over the shrimp mixture and pour the wine on top.
About 30 minutes before serving time, heat the oven to 425 degrees F.
When the oven is ready, place the gratin dishes or dish on a cookie
sheet and bake for 10 minutes, or until the topping is nicely browned
and the shrimp are just cooked through. Serve immediately.
Make Ahead
The shrimp can be tossed with a mixture of the garlic, scallions,
mushrooms, salt, pepper and oil a few hours ahead, and the gratins
cooked at the last moment in a hot oven.
Source: Fast Food My Way by Jacques Pepin
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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