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A
to Z
Recipes
June 3, 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. We've got a
great issue for you today, folks. Patricia
in Michigan has truly outdone herself! Yes,
yes... she chose a subject matter that is really BIG at my house. As a
matter of fact, I giggled when I looked through her issue notes because
she could not have timed it more perfectly. When you see our Monthly
Theme topic (which is announced today), you will see why. Oh,
before we hear from Patricia... there is room for maybe one person in
our beach house for the GSEE
gathering in August. You better grab it before it is gone! Here is
Patricia...
Why is it everything which tastes
sinfully delicious, is not good for a
person? I am a cheese eater; cheese on sandwiches, cheese on salad,
entrees made with cheese, cheese crackers, celery stuffed with cheese,
even fudge made with cheese. Remember the years when grilled cheese
sandwiches just had to be made with Velveeta?? And now, after reading
the "healthy" list, it's a no-no. Why on earth do they have
to put so much sodium into a product??????? No matter, to my humble
taste buds "low-fat" cheese tastes like cardboard so I shall continue
eating cheese - using a certain amount of moderation. With Velveeta and
Cheez Whiz on the brain, the majority of the following recipes are made
with processed cheese, using "Natural" cheese for the heart
and all but one diabetic.
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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Much of the cheese sold in super markets is processed cheese. A process
that was first invented in 1911 in Switzerland but brought to the US by
James Kraft, founder of Kraft foods, in 1916, with sliced processed
cheese introduced in 1950.
Process cheese has a longer shelf life, is resistant to separation when
cooked and offers manufacturers the use of scraps, trimmings and runoff
from other cheese making processes.
 
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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The Food & Drug Administration dictates the type of process
cheese.
Pasteurized process cheese is 100% cheese and includes" American Cheese
and Pasteurized American cheese including Kraft Deli Delux, Land o
Lakes American Cheese, and Laughing Cow.
Pasteurized process cheese food must contain at least 51% cheese
Pasteurized process cheese product contains less than 51% cheese and
cannot be advertised as cheese, including Velveeta and Kraft
Singles.
American Cheese is probably the best known processed cheese. Color
ranges from yellow and orange to white, is usually mild in flavor and
easily melts. It is typically made from a blend of cheeses - mostly
Colby and Cheddar. American Cheese is also listed as "government
cheese" a mixture of any Cheddar, Colby, cheese curd or granular cheese.
Send 12 Assorted Roses + get 12 FREE + FREE vase, only $29.99! Expires 6-30-2009
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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There are over 2,000 varieties of cheese
The #1 cheese recipe in America is Macaroni and Cheese, on the top 10
list of children's favorite foods, and served since the late 1700's.
What appears to be remains of cheese over 4,000 years old, has been
found in Egyptian tombs. (Wonder how much mold was on that piece?)
A giant wheel of Cheddar cheese was given to Queen Victoria (1837-1901)
for a wedding gift. It weighed over 1,000 pounds. A normal
Cheddar wheel weighs 60-75 pounds.
The terms "Big Wheel" and "Big Cheese" originally referred to those who
were wealthy enough to purchase a whole wheel of cheese.
Almost 90% of all cheese sold in the United States is classified as a
Cheddar type cheese.
Pizza Hut uses about 300 million pounds of cheese per year.
The only cheeses native to the United States are American, Jack, Brick,
and Colby. All other types are modeled after cheeses brought to the
country by European settlers.
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: Cheese,
Please!
'Ahh,
the power of cheese' is more than just a
slogan for the American
Dairy Association. It is a mantra for many, as cheese is a
perfect topping, addition, and main ingredient to many a meal. We love
cheese at my house and can never have enough recipes using it. As a
matter of fact, one of my daughter's favorite recipes is "Queso
Fundido" which is almost exclusively cheese; whereas my son would dive
into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now.
How about you? What is your favorite recipe that uses cheese? That's
what we're doing this month... collecting recipes that feature cheese.
Join us in this fun monthly theme topic, won't you? Please join in the
fun and send in your Cheese,
Please! 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 Cheese, Please!. 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.
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:
Cheese,
Please!.
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 Cheese,
Please! has a deadline of June 30, 2009,
and will be posted on July 5, 2009.
Please use this email link to submit a recipe for theme
recipes: Cheese, Please!
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 June Birthday Babies:
1st Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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"Age is something that doesn't matter, unless you are a cheese”
Actress Billie Burke
"The early bird gets the worm-but the second mouse gets the cheese."
Jon Hammond
“For centuries, people thought the moon was made of green cheese. Then
the astronauts found that the moon is really a big hard rock. That's
what happens to cheese when you leave it out.”
Anon
“Washington, DC is to lying what Wisconsin is to cheese.”
Dennis Miller
There were these three guys at a cafe, drinking their coffee - a
Californian, Floridian and the third from Mexico.
They see a really attractive waitress and comment on her good looks.
Next thing you know they start making bets on who can get her to go out
with them first.
The waitress overhears them, and she goes up to them and says, "Hey, I
heard you talking about me. Well, I like an intelligent guy, so let's
see who can make the best sentence using the words 'liver' and
'cheese'."
So the Californian goes, "That's easy. I love liver and I hate cheese."
The waitress shakes her head in disgust.
The Floridian goes, "Well, I hate liver and I love cheese." The
waitress says, "That is so stupid. That's essentially the same thing!"
Then the gent from Juarez steps up and puts his arm around the
waitress' waist. "Liver alone, cheese mine!"
The following was spotted on the package wrapper of Heluvagood Cheese:
Pres: Father Time
Secy: Geo. Experience,
Treas: Death & Taxes,
An e-mail was sent to their consumer affairs e-mail address, and the
following response received:
"The original owner of the company had a sense of humor and did not
believe in title, he referred to himself - President of the Company -
as Father Time, the Secretary as George Experience and the Treasurer as
Death & Taxes; when we purchased the company we decided to put
the saying on several of our packages."
It's good to see that big companies still have a sense of humor!
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:
VELVEETA APPLE CRUMBLE
8 ounces Velveeta Pasteurized Prepared Cheese product cut into 1/2 inch
cubes
4 Granny Smith apples, chopped
2/3 cup dried cranberries
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 sleeve Ritz Crackers crushed (about 35)
2 tablespoons butter, melted
Preheat oven to 375 deg. Mix Velveeta, apples, cranberries, sugar and
cinnamon in 2 quart baking dish that has been sprayed with cooking
spray. Mix cracker crumbs and butter, sprinkle evenly over apple
mixture. Bake 30 to 35 minutes or until apples are tender and
topping is golden brown. Serve warm, topped with Cool Whip Whipped
Topping or ice cream.
Source: Kraft Foods
SCALLOPED CABBAGE, SPAGHETTI & CHEESE
1 1/2 cups spaghetti broken in small pieces
3 tablespoons flour
3 tablespoons butter
2 cups milk
1 teaspoon salt
1/2 pound Velveeta cheese
1 quart shredded cabbage
1 cup buttered bread crumbs
Cook the spaghetti in boiling salted water for 20 minutes and drain.
Make a sauce of the flour, butter, milk and sauce. Cube the cheese, add
to the hot sauce and stir until melted. Put the cabbage, spaghetti and
sauce in a buttered baking dish in layers and cover the top with the
buttered bread crumbs. Bake for 20 to 30 minutes at 350 deg.
Source: 1920 Kitchen Guide
FIVE VEGETABLE PIZZA
1 cup warm skim milk
1 egg
1 tablespoon butter
1 teaspoon salt
2 cups flour
1 cup whole-wheat flour
1 1/2 teaspoons active dry yeast
1/2 teaspoon instant minced garlic
1/4 cup chopped onions
1/4 cup chopped green peppers
3 cups shredded zucchini
2 cups finely chopped carrots
1/2 pound chopped Swiss chard (or spinach)
1 cup low-fat American cheese
Place first 8 ingredients in bread maker and select dough setting. When
dough is ready divide in half and roll one half into 12" circle and the
other half into a 10" circle. Put 12" circle in bottom and up sides of
a 10" round pan.
Combine Onion,green pepper, zucchini, carrots, and Swiss chard and
spread over dough. Sprinkle with cheese. Cover with 10" circle of
dough. Pinch top and bottom crust together. Bake at 400 degrees for 30
minutes or until golden brown. Serve topped with warm pizza sauce.
SWISS CORN BAKE
1 (16 oz.) whole kernel corn, drained
1 (5-1/3 oz.) can evaporated milk
1 c. Processed Swiss cheese
2 beaten eggs
2 tablespoons finely chopped onions
1 cup soft bread crumbs
2 tablespoons butter, melted
Cook corn, drain well. Combine corn, evaporated milk, 3/4 cup of
shredded cheese, eggs, chopped onion and dash of pepper. Place in
baking dish or a 1-quart casserole dish. Toss bread crumbs with the
melted butter and the remaining 1/4 cup cheese. Sprinkle over corn
mixture. Bake at 350 degrees for 25-30 minute. Garnish with green
pepper rings, if desired.
Makes 4-6 servings.
CHEESE FUDGE
thank you Nellie
1/2 pound butter or oleo
1/2 pound Velveeta
1/2 cup cocoa
2 tablespoons vanilla
Nuts if desired
Melt butter and Velveeta over low heat. Add cocoa and stir well. Add
powdered sugar, vanilla and nuts. Mix with beater until smooth Pour
into greased pan and let firm up.
TWO CHEESE BEER BREAD
1 packet yeast
3 cups bread flour
1 tablespoon sugar
1 1/2 teaspoon salt
1 tablespoon butter
10 ounces beer, at room temperature
4 ounces Processed American cheese (2 slices)
4 ounces jack cheese, or any other (cut in ¼" cubes)
Warm beer and American cheese over low heat on top of stove or in
microwave. Cheese doesn't need to melt completely. Stir. Add all
ingredients listed into bread maker, select white bread and push start.
BAKED CHEESE GRITS
1/2 teaspoon salt
2 2/3 cup water
2/3 cup hominy grits, quick-cooking
2 tablespoon butter or margarine
6 ounces American cheese, shredded
2 eggs, beaten
1/8 teaspoon pepper
Preheat oven to 350°F (moderate) grease a 2-quart baking dish. Add salt
to water. Bring to a full, rolling boil. Add grits; return to boiling
point. Cook, stirring constantly, until very thick, about 6 minutes.
Remove from heat. Add fat. Mix Cheese, eggs, and pepper. Stir into
grits. Pour into baking dish. Bake 40 minutes or until lightly browned.
POTATO CASSEROLE
thank you Diana
1/2 cup margarine
1/2 cup chopped onion
1 pint sour cream
2 pounds hash brown potatoes
1 teaspoon salt
1/4 teaspoon pepper
1 can cram of chicken soup
8 ounces processed sharp Cheddar cheese
Mix all ingredients together and place in 9x13" baking dish. Cover with
topping of:
2 cups crushed cornflakes
1/4 cup margarine
Bake 45 minutes at 350 deg.
CHEDDAR APPLE CRISP
1 (19 ounce) can apple pie filling
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups shredded medium cheddar
1/3 cup melted butter
1/4 cup milk
Spoon the apple filling into a shallow baking dish. Combine the flour,
sugar, baking powder, salt and cheese in a bowl. Add the melted butter
and milk. Stir to blend. Spoon the dough over the filling. Bake at 375F
for about 30 minutes or until golden brown.
QUICK BROCCOLI SOUP
20 ounce package frozen chopped broccoli
3 cans cream of mushroom soup
2 soup cans of milk
1 tablespoon butter
3 tablespoons minced onion
1 pound Velveeta cheese, cubed
Salt & pepper to taste
Cook broccoli and drain. In large pan, saute onion in butter, add soup,
milk and stir in broccoli. Cook on low heat for 15 minutes. Add cheese
and continue cooking on low heat until cheese is melted. Salt &
pepper to taste.
CHICKEN STRATA
4 cups bread cubes
2 cups cooked chicken, diced
1 (4 1/2 oz ) jar sliced mushrooms, drained, reserve liquid
4 slices American cheese, quartered
3 eggs separated
1 (10 1/2 oz) can cream of chicken soup
1/4 teaspoon salt
2 tablespoons salad dressing
1 teaspoon prepared mustard
Spread half of bread cubes in a well greased 9x13" casserole dish.
Sprinkle evenly with chicken and mushrooms. Cover with cheese pieces
and top with remaining bread crumbs. Beat egg yolk slightly. Combine
with soup and mushroom liquid. Pour over casserole. Beat egg white
stiff, fold in salt, salad dressing and mustard. Spread lightly over
top of casserole. Bake at 350 deg for 30-35 minutes.
CHEESY DOGS, BEANS & SPUDS
thank you Ed
1 tablespoon butter or margarine
1 package hot dogs, sliced
1 medium onion, chopped
1/2 to 1 green pepper, chopped
1 garlic clove, minced
15 ounce can spaghetti sauce
1 large can pork & beans, partially drained
3-4 potatoes, parboiled & sliced
1 cup Processed Cheddar cheese, diced
In large skillet, melt margarine. Add hot dogs, onion, green pepper and
garlic. Cook over medium heat until golden brown. Add beans and
spaghetti sauce, mix well and simmer on low.Place potatoes in bottom of
large casserole dish. Pour heated mixture on top and add cheese.Bake at
350 until heated through and cheese is melted.
CHEDDAR DESSERT LASAGNA
9 cups sliced apples
2 cups granulated sugar
1/4 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 cups cheddar cheese, shredded
4 lasagna noodles
2 1/4 cups all-purpose flour
1 1/4 cups light brown sugar
1 1/4 teaspoons ground cinnamon
12 ounces butter, cold
Cook lasagna noodles and set aside to cool. Preheat oven to 350.
Combine apples and sugar in saucepan. Cook until sugar melts and apples
get juicy. Add spices and cornstarch, cook until slightly thickened,
and remove from heat. In a separate bowl, combine flour, brown sugar,
and cinnamon. With a fork, roughly mix in butter and set aside. Place 1
noodle in the bottom of a 4-quart baking dish. Top with 1/3 of apples,
then 1/3 of the cheese and repeat process two more times and top with
fourth pasta sheet. Spoon with butter topping and bake.
CHILI BURGERS
1 pound ground beef
1 large can chili beans
4 slices American cheese
1 medium onion, sliced
4 pieces sourdough bread
Preheat oven to 350 deg. Make 4 hamburger patties and cook until done.
Warm beans in pan. Place sourdough on cookie sheet and place 1 patty on
each. Top with onion, chili and cheese. Bake until cheese is melted.
CHEESY FISH FILLETS WITH SPINACH
2 tablespoons butter
1 teaspoon instant chicken bouillon
dash of cayenne pepper
1 cup milk
1 10 ounce package frozen chopped spinach thawed and well
drained
1 tablespoon lemon juice
1/2 teaspoon salt
Paprika
2 tablespoons flour
Dash of nutmeg
Dash of white pepper
2/3 cup Processed Swiss or Cheddar cheese, diced
1 pound fish fillets
2 tablespoons grated Parmesan cheese
Heat butter over low heat until melted. Stir in flour, bouillon,
nutmeg, cayenne and white pepper. Cook over low heat stirring
constantly until mixture is smooth and bubbly. Stir in milk and heat to
boiling; cook for one minute, stirring constantly. Add cheese and cook,
stirring constantly until cheese melts. Set aside. Place spinach in
ungreased 8" square pan. Sprinkle with lemon juice. Arrange fish on
spinach, sprinkle with salt and spread cheese sauce over fish and
spinach. Bake, uncovered, at 350 deg until fish flakes easily with a
fork. About 20 minutes. Sprinkle with Parmesan cheese and paprika, then
return to oven for 5 minutes.
CHEDDAR CHEESE BAKE
2/3 cup long grain rice
1/2 teaspoon salt
1 1/2 cups shredded Processed American Cheese, separated
1 cup milk
2 eggs, beaten
1/4 teaspoon pepper
Cook rice in salted water for 25 minutes, do not drain. Stir in 1 cup
cheese, milk, eggs and pepper. Bake at 350 deg in 1 1/2 quart
casserole, uncovered, for 1 hour. Top with 1/2 cup cheese and heat
until cheese melts.
CHEDDAR COOKIES
2 1/2 cups flour, plain
8 ounces sharp Processed Cheddar cheese
1 cup butter or margarine
1 cup chopped pecans
1/2 tablespoon salt
1 teaspoon red pepper
Soften and blend together cheese and butter; add other ingredients.
Form into 4 rolls and wrap in foil or saran wrap. Freeze. Thaw slightly
and slice about 1/4 inches. Bake at 375 degrees for 15 minutes. Freezes
well
TAMALE DIP
1 large can tamales
15 ounce can no bean chili
1 pound Velveeta Cheese, diced
Crumble tamales into microwaveable container, add chili and Velveeta
Cheese. Mix together and microwave until cheese is melted. Serve warm
Variation - add salsa to taste
CHILI CON QUESO
4 garlic cloves, minced
1 1/2 cups chopped onion
1 cup chopped chili peppers
1/2 cup corn oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
2 pounds Processed American cheese, cubed
2 cups sour cream
Tabasco to taste
Saute garlic, onion and peppers in corn oil until tender. Add cumin and
chili powder and cook about 3 minutes longer. Do not brown vegetables.
Reduce heat and add cheese, cooking slowly until cheese melts. Stir
often. Just before serving stir in sour cream and add Tabasco to taste.
Serve in chafing dish with tortilla chips.
CHEESE LOAF
1 pound whole loaf of day old bread
1/2 pound grated American processed cheese
1/2 cup butter, melted & divided
1 1/2 tablespoons grated onion
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
Trim all crusts, except bottom, from bread. Slice vertically in thirds,
lengthwise taking care not to cut through bottom crust. Slice
vertically crosswise about 1 1/2 inches apart. Loaf will have a
checkerboard appearance. Combine cheese, 1/4 cup of butter, onion
Worcestershire and celery seed. Spread between all the slices. Brush
top and sides of loaf with melted butter and secure bread with
toothpicks. Place loaf on a cookie sheet and bake for 20-25
minutes at 350 deg, Cheese should be melted and light golden brown.
Serve warm.
CHEDDAR APPLE COFFEE CAKE
Coffee Cake:
3 cups apples, peeled and chopped
2 cups Processed Cheddar cheese, diced
1 can (12 ounces) refrigerated flaky biscuits
1/2 cup brown sugar, firmly packed
1/4 teaspoon apple pie spice
1/4 cup pure maple syrup
1 egg, lightly beaten
1/2 cup pecans or walnuts, chopped
Maple Drizzle:
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners’ sugar
3 tablespoons maple syrup
Preheat oven to 350° F. In a 9-inch square, nonstick baking dish evenly
spread half of the apples and half of the Cheddar cheese over the
bottom of the pan. Separate biscuit dough into individual biscuits; cut
each biscuit into fourths. Arrange biscuit pieces, pointed ends up,
over the apple and cheese mixture. Top evenly with remaining apples and
cheese.
In a small mixing bowl, combine brown sugar, apple pie spice, maple
syrup and lightly beaten egg, mixing well. Stir in nuts. Spoon mixture
evenly over biscuit pieces and apple mixture in pan. Bake for 35 to 45
minutes, or until nicely browned. Cool for 10 minutes.
For maple drizzle, whisk cream cheese, confectioners’ sugar and maple
syrup to create a consistency that allows easy drizzling. Additional
maple syrup may be added if needed. Drizzle over warm coffee cake.
Makes 9 servings
AMERICAN CHOWDER
1 large onion, sliced
2 tablespoons butter or margarine
4 cups potatoes, cubed
2 cups cold water
1 cup celery, sliced
2 teaspoons salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons flour
1 (12 ounces) package Little Smokies Sausage or hot dog, sliced
1/2 lb American Cheese, cubed
Saute onion in butter in 3-quart saucepan on medium-high heat until
tender. Add potatoes, water, celery and seasonings. Bring to a boil,
reduce heat, cover. and simmer 15 minutes or until vegetables are
tender. Gradually add small amount of milk to flour, stirring until
well blended. Slowly add flour mixture to hot vegetables, stirring
constantly. Stir in remaining milk and sausage; cook, stirring
constantly, until mixture boils and thickens. Add American cheese; stir
until melted.
CHEDDAR CASSEROLE BREAD
1 teaspoon sugar
1 cup warm water
1 packet dry yeast
1 cup warm milk
2 teaspoons butter
1 egg beaten
4 cups flour
2 cups shredded sharp Processed Cheddar
1 teaspoon salt
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast.
Let stand 10 minutes, then stir well. Stir in warm milk, butter and
beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend.
Add flour cheese mixture and beat with electric mixer on medium speed
for 5 minutes. Add remaining flour, beating well with wooden spoon.
Cover and let rise in warm place until doubled (about 45 minutes). Stir
down and turn into two well greased 1 quart casseroles. Let rise until
doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes.
Remove from casseroles immediately and cool on wire racks.
Makes 2 round loaves.
WELSH RAREBIT
thank you Roy
1 tablespoon butter
1/2 pound chopped American cheese
1 cup sweet cream
2 well beaten eggs
salt -pepper to taste
Melt butter in saucepan, add cheese. When melted, add cream, salt and
pepper and eggs. Serve over buttered toast.
Variation - Place a large slice of tomato on the toast, then top with
cheese mixture.
2nd Variation - Place a slice of turkey on tomato slice, then top with
cheese mixture.
CHEESE APPLE SQUARES
½ cup butter, softened
1 cup grated Cheddar cheese
1 ½ cups sifted white flour
1 teaspoon baking powder
2 tablespoons white sugar
1 cup apple jelly
Cream the butter and cheese. Sift together the flour, baking powder,
and sugar. Add the dry ingredients to the creamed mixture, combining
well. Press half of the dough into the bottom of an 8?x8? pan. Spread
with jelly. Put the remaining dough on top. Bake at 350°F for 30
minutes. Cut into squares when cool.
HOMINY CASSEROLE
2 15 ounce cans white or yellow hominy
1 10 1/2 ounce can Cheddar cheese soup
1 4 ounce can chopped green chilies, drained
1 cup sour cream
1 cup Processed Cheddar cheese, diced
Preheat oven to 375 deg. Mix hominy, soup, chilies and sour cream. Pour
into casserole and bake for 30 minutes. Top with cheese and bake 10
minutes more.
FRUIT STRATA SALAD
3 cups shredded lettuce
1 honeydew melon or cantaloupe, peeled, seeded & cubed
1 (20 oz.) can pineapple chunks, drained
1 pint strawberries, halved
1 large banana, sliced
1 (8 oz.) carton pineapple, lemon or vanilla yogurt
1/2 cup shredded Swiss cheese
In a large salad bowl place half of the lettuce. Layer fruits atop
lettuce. Top with remaining lettuce. Spread yogurt over top; sprinkle
with Swiss cheese. Cover and chill 2-3 hours. Toss gently to serve.
SAUSAGE BREAD
3 packages crescent rolls
1 pound Bob Evans ground sausage, regular
1 pound Bob Evans ground sausage, hot
3 eggs (save part of one for brushing tops)
1/4 pound grated cheddar cheese
1/4 pound Swiss cheese
1 teaspoon each oregano, Parmesan cheese & garlic powder
Cook sausage; drain well. Mash fine. Add eggs, cheeses and spices. Put
2 strips from one package of rolls side by side to make rectangle. Seal
all seams well. Put 1/3 mixture on roll. Roll lengthwise and seal ends.
Put seam side down on baking sheet. Brush with egg. Repeat with other
packages. Bake 20 minutes at 350 degrees or until light brown.
CHEESE APPLE PUDDING
14 slices firm white sandwich bread - (about 1 lb)
1/2 cup unsalted butter - softened
3/4 cup granulated sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
3 pounds Fuji apples - (about 6)
1 1/2 teaspoon fresh lemon juice
1/2 cup light brown sugar (packed)
1/4 cup water
4 oz extra sharp Processed Cheddar cheese
4 large eggs
2 3/4 cup milk
1/4 teaspoon salt
Preheat oven to 350 degrees. Spread bread slices thinly on 1 side with
1/2 stick butter. In a small bowl stir together 1/4 cup granulated
sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of
bread. Arrange bread, buttered-sides up, on baking sheets and toast in
batches in middle of oven until just golden, about 15 minutes. Cool
cinnamon toast on racks and quarter each slice into triangles,
reserving 24 triangles.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices
and in a bowl toss with lemon juice. In a large heavy skillet melt
remaining 1/2 stick butter with brown sugar over moderately-high heat,
stirring, and add apples and water. Cook mixture, covered, over
moderate heat, stirring occasionally, 10 minutes. Remove lid and cook
apples until just tender and most liquid is evaporated, about 5 minutes
more.
Butter a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
Arrange 1 layer of cinnamon toasts in dish, breaking triangles to fit.
Spoon half of apple mixture evenly over toasts and sprinkle evenly with
1/2 cup Cheddar. Top with another layer of cinnamon toasts and
remaining apple mixture. Arrange reserved cinnamon toast, sugared-sides
up, overlapping slightly, in a ring around edge of dish. In a bowl
whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt
and pour slowly and evenly over apples. Chill pudding, covered, at
least 1 hour and up to 1 day.
Preheat oven to degrees. Bake pudding in middle of oven 30 minutes.
Sprinkle remaining 1/2 cup cheddar evenly over top and bake pudding 15
minutes more.
8 to 10 servings.
SAUSAGE CHEESE PIE
1/2 pound sausage cut into 1/4 inch pieces
1 8" pie shell, partially baked
1/2 pound Processed Cheddar cheese, diced
3 eggs, slightly beaten
1/2 cup milk
2 tablespoons bourbon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 deg. Cook sausage slices until browned. Drain well
and spread over bottom of pie shell. Cover with cheese. Beat eggs with
milk, bourbon, lemon juice, salt and pepper and pour into pie shell.
Bake for 40 to 50 minutes or until a knife inserted into center comes
or clean.
Serves 6.
SWISS CHEESE & GREEN BEANS
2 can French-style green beans
2 tablespoons margarine, melted
2 tablespoons flour
1 teaspoon salt
2 teaspoon sugar
4 teaspoons onion, minced
1/2 pint sour cream
8 ounces Processed Swiss cheese, shredded
2 tablespoons cornflakes, crushed
Drain cans of french-style green beans. Mix together melted margarine,
flour, salt, and sugar; add onion and sour cream. Mix green beans with
sour cream mixture. Pour into casserole dish; cover with shredded Swiss
cheese. Top with crushed cornflakes. Heat at 350 degrees until heated
throughout (do not let topping of cornflakes burn).
CHEESE APPLE PUDDING
14 slices firm white sandwich bread - (about 1 lb)
1/2 cup unsalted butter - (1 stick) softened
3/4 cup granulated sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly-grated nutmeg
3 lb Fuji apples - (about 6)
1 1/2 tablespoons fresh lemon juice
1/2 cup light brown sugar - (packed)
1/4 cup water
4 oz coarsely-grated extra-sharp Cheddar
4 large eggs
2 3/4 cup milk
1/4 teaspoon salt
Preheat oven to 350 degrees. Spread bread slices thinly on 1 side with
1/2 stick butter. In a small bowl stir together 1/4 cup granulated
sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of
bread. Arrange bread, buttered-sides up, on baking sheets and toast in
batches in middle of oven until just golden, about 15 minutes. Cool
cinnamon toast on racks and quarter each slice into triangles,
reserving 24 triangles.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices
and in a bowl toss with lemon juice. In a large heavy skillet melt
remaining 1/2 stick butter with brown sugar over moderately-high heat,
stirring, and add apples and water. Cook mixture, covered, over
moderate heat, stirring occasionally, 10 minutes. Remove lid and cook
apples until just tender and most liquid is evaporated, about 5 minutes
more.
Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking
dish (about 3 quarts). Arrange 1 layer of cinnamon toasts in dish,
breaking triangles to fit. Spoon half of apple mixture evenly over
toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer
of cinnamon toasts and remaining apple mixture. Arrange reserved
cinnamon toast, sugared-sides up, overlapping slightly, in a ring
around edge of dish. In a bowl whisk together eggs, remaining 1/2 cup
granulated sugar, milk, and salt and pour slowly and evenly over
apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to degrees. Bake pudding in middle of oven 30 minutes.
Sprinkle remaining 1/2 cup cheddar evenly over top and bake pudding 15
minutes more.
8 to 10 serving
CRESCENT CHEESEBURGER PIE
1 pound ground beef
1/2 cup chopped onion
6 ounce can tomato sauce
4 ounce can mushrooms, drain & chopped
1/4 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
2 packages (8 roll) refrigerated crescent rolls
3 eggs
6 slices American cheese
1 tablespoon water.
Brown beef and onion until onion is transparent. Drain. Stir in tomato
sauce, mushrooms, oregan, salt and pepper and set aside. Unroll 1
package of rolls and separate into triangles. Place in a 9 inch pie
plate lightly greased, placing triangles with pointed ends to center.
Press edges together to form a pie shell.
Separate eggs, beat together whites from 3 eggs and yolks from 2 eggs.
Pour half of beaten eggs over pie shell. Spoon meat mixture over shell,
then cheese slices on top. Spread remaining beaten egg mixture on top
of cheese. Mix reserved egg yolk with water and set aside.
Unroll second package of rolls, form a 6x12 inch rectangle. Press edges
and perforations together. Roll dough into 12 inch square. Brush edges
of crust that holds meat/egg mixture with egg and water mix. Place
Rolled dough on top of filling, trim, seal and flute edges. Cut slits
in top and brush with remaining egg and water mix. Loosely cover edges
with foil to prevent excessive browning. Bake at 350 deg for 20
minutes, then cover center of pie loosely with foil and bake another 30
minutes. Let stand 10 minutes before serving.
APPLE CHEDDAR WONTONS
Peanut or vegetable oil for deep frying
1 packet Wonton Skins
2 Apples, medium size
10 ounces Processed sharp Cheddar, Cubed
GARNISHES
1/2 cup brown sugar
2 tablespoons ground cinnamon
Core the apples and cut into small pieces. Mix the brown sugar and
cinnamon together and set aside. Preheat the peanut or vegetable oil in
a deep fryer or other pan used for deep frying. Wrap a piece of apple
and a cube of cheddar cheese in a wonton skin and seal according to the
directions on the package. Deep fry until golden brown. Coat with the
brown sugar - cinnamon mixture and serve. This is good served hot or
cold.
CHEESY SCRAMBLED EGGS ON TOAST
2 eggs, lightly beaten
2 tablespoons Cheeez Whiz Process Cheese Product
2 slices whole wheat bread, toasted
Spray small nonstick skillet with cooking spray. Add eggs; cook on
medium heat 1 min. or until eggs are set, stirring frequently. Stir in
Cheez Whiz. Spoon eggs onto 1 of the toast slices; cover with remaining
toast slice.
Source: Kraft
Canada
25-MINUTE MEXICAN CHICKEN
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 cup each: salsa and water
1-1/2 cups instant white rice, uncooked
1/2 cup Cheez Whiz Process Cheese Product
Combine chicken, salsa and water in large skillet. Bring to boil on
medium-high heat. Reduce heat to medium-low; simmer 10 min. Stir in
rice. Return to boil. Remove from heat; cover. Let stand 5 min. Add
Cheez Whiz; stir until well blended.
NEW-LOOK SCALLOPED POTATOES & HAM
4-1/2 pounds red potatoes, cut into 1/4-inch-thick slices
1 tub (500 ml) fat free sour cream
1 cup Cheez Whiz Light Process Cheese Product
250 g smoked ham, chopped
1/2 cup sliced green onions
1/4 cup Kraft 100% Light Parmesan Grated Cheese
Preheat oven to 350°F. Spray 13x9-inch baking dish with cooking spray;
set aside. Place potatoes in large saucepan; cover with water. Bring to
boil on high heat. Reduce heat to low; cover and simmer 10 to 12 min.
or until potatoes are tender. Drain potatoes; return to saucepan.
Transfer 1/4 of the potatoes to large bowl. Add sour cream; mash with
potato masher until smooth. Add Cheez Whiz, ham and onions; mix
lightly. Add remaining potato slices; stir gently. Spoon into prepared
baking dish; sprinkle with Parmesan cheese. Bake 30 min. or until
heated through (160°F).
EASY CHEESY MASHED POTATOES
2 pounds (1 kg) Yukon gold potatoes (about 5 medium), unpeeled, cubed
1/4 cup milk
1/4 cup Cheez Whiz Process Cheese Product
1 green onion, thinly sliced
Add potatoes to large saucepan of boiling water; cook 15 min. or until
tender. Drain; return to saucepan. Mash potatoes until light and
fluffy, gradually adding milk. Stir in Cheez Whiz until well blended.
SPRINKLE with onions.
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LEMON LINGUINE PARMESAN
thank you Leslie
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup skim milk
12 ounces linguine
1/2 cup lemon juice
1/3 cup grated Parmesan cheese
14 cup minced fresh parsley
Pepper to taste
In a small saucepan, over medium heat, cook oil and garlic for one
minute. Add milk and reduce heat to low. Meanwhile cook linguine in a
large pot of boiling water for 8 to 10 minutes. Drain well and transfer
to a large bowl. Add lemon juice and toss well. Pour garlic mixture
over the pasta and toss. Add Parmesan, parsley and pepper, toss well.
Serve immediately.
Serves 4
Nutrition per: 405 calories, 7.3g total fat, 3.4g
monounsaturated fat, 0.9g polyunsaturated fat, 2.3g saturated fat,
15.7g protein, 7mg cholesterol, 179mg sodium.
ACORN SOUP
2 medium acorn squash
1 tablespoon unsalted butter or margarine
3 cups nonfat chicken or vegetable broth
1/4 teaspoon dried sage
1 teaspoon garlic powder
6 ounces low-fat shredded Cheddar cheese
1 1/2 cups evaporated skim milk
Salt to taste
1 teaspoon black pepper
Ground nutmeg
Preheat oven to 475 deg. Cut squash in half, seed, and place
cut side down on a baking sheet. Bake for 45 minutes or until squash is
soft. Spoon pulp into a food processor and puree until
smooth. Mix in butter, broth, sage and garlic powder. Transfer puree to
a medium sized soup pot and cook over low heat for several minutes.
Slowly add cheese and milk, stirring until cheese has melted. Thin with
additional milk if needed. Add salt and pepper to taste and sprinkle
with nutmeg.
Serves 6
Per serving: 227 calories, 6.5 total fat, 0.6g monounsaturated fat,
0.3g polyunsaturated fat, 3.8g saturated fat, 20mg cholesterol, 717mg
sodium.
RATATOUILLE & MOZZARELLA SANDWICHES
1 tablespoon olive oil
1 large onion, chopped
6 large cloves garlic, minced
1 green pepper, cut in strips
1 red pepper, cut in strips
1 medium eggplant, cubed
2 cups mushrooms, sliced thick
3 small zucchini, sliced thick
4 tomatoes, cubed
1 cup low sodium tomato puree
1/2 cup dry red wine
2 teaspoons dried basil
1 tablespoon lemon juice
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
Salt & Pepper to taste
1/4 cup chopped parsley
6 small whole-grain sandwich rolls
6 slices mozzarella cheese, cut in half
Warm oil in a very large, no stick fry pan. Add onions and cook for 5
minutes. Add garlic, peppers, eggplant, mushrooms, zucchini, tomatoes,
puree, wine, basil, lemon juice, thyme, oregano, cumin, and salt and
pepper. Stir well and cover. Reduce heat to medium low and cook for 20
minutes, stirring occasionally. Add parsley and cook for an additional
10 minutes.
Cut rolls in half, lengthwise and spread each half with a thick layer
of the ratatouille. Top with 1 piece of mozzarella. Place under the
broiler for a few seconds so cheese melts. Serve open faced with scads
of napkins.
Per serving: 334 calories, 9.3g total fat, 3g monounsaturated fat, 0.6g
polyunsaturated fat, 3.3g saturated fat, 16mg cholesterol, 475mg sodium
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SALSA MAC & CHEESE
16 ounce jar of salsa
1 3/4 cups water
2 cups uncooked macaroni
1 pound lean ground beef
3/4 pound Velveeta reduced fat prepared cheese product, diced
Brown meat in large skillet; drain. Add salsa and water; mix well.
Bring to boil. Stir in macaroni. Reduce heat to medium-low; cover.
Simmer 8 to 10 minutes or until macaroni is tender. Add prepared cheese
product; cook until melted, stirring frequently.
HAWAIIAN CALZONE
4 ounces Canadian bacon, diced
1 green onion, chopped
1 medium tomato, chopped
1/4 red bell pepper, roasted and chopped
1 1/2 tablespoons crushed pineapple, drained well
1 tablespoon fat-free honey Dijon salad dressing
1 can (10 ounces) whole-wheat bread dough, refrigerated or frozen
1/4 cup shredded mixed cheese, such as provolone, Parmesan, Romano and
mozzarella
1 teaspoon olive oil
1 cup pizza sauce
Preheat the oven to 400 F. Lightly coat a baking sheet with cooking
spray. In a large bowl, add the Canadian bacon, onion, tomato, roasted
red pepper, pineapple and salad dressing. Mix well.
On a floured surface, cut the dough into quarters. Press each piece
into a circle. Using a rolling pin, roll the dough into an oval. On
each oval, add the Canadian bacon mixture and 1 tablespoon cheese. Fold
the dough over the filling, pressing the edges together. Crimp with a
fork and place on the prepared baking sheet.
Brush the calzones with the olive oil. Bake until golden brown, about
10 minutes. Top each with 1/4 cup warmed pizza sauce and serve
immediately.
Nutritional Analysis (per serving - 1 calzone) Calories 285,
Cholesterol 7mg, Protein 17g,
Sodium 990mg, Carbohydrate 42g, Fiber 5g, Total fat 7g,
Saturated fat 2g,
Monounsaturated fat 2g, Calcium 58mg, Potassium 262mg
Source: Mayo Clinic: Dietitian's tip: Instead of topping the calzone
with pizza sauce, make your own tomato relish with fresh tomatoes,
garlic, basil and oregano. Serve with a fresh green salad and assorted
sliced fresh fruit.
Serves 4
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SCRAMBLED EGGS WITH CHEESE
thank you Ida - 1938
2 tablespoons milk
1/2 tablespoon butter
1/4 teaspoon salt
few grains pepper
1/4 cup processed cheese
3 eggs
Combine milk, butter, seasonings and cheese in a small frying pan. When
hot, add the eggs that have been lightly beaten. Scramble slowly over
low heat, scrape up the mixture as fast as it becomes a little firm.
HOT CHEESE BISCUIT SQUARES
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
6 tablespoons shortening
3/4 cup milk
2/3 cup American cheese, grated
2 tablespoons butter
Sift dry ingredients together. Chop in shortening and when mixture is
flaky add the milk, a little at a time. Transfer to a floured board and
roll to one-fourth inch thickness. Cut into two-inch squares. Spread
half of the biscuits with butter and sprinkle with cheese. Place the
other half on top. Place, without touching, on an oiled baking sheet.
Bake until puffy in a very hot oven - 375 - 400 degs - about 15 minutes.
SPAGHETTI AU-GRATIN
1 cup raw spaghetti measured after breaking in inch lengths
1 1/2 cups white sauce
1 cup finely chopped American cheese
Boil spaghetti in salted water until tender. Drain. In the meantime
make the white sauce and stir in the cheese. Cook and stir over a
moderate heat until the cheese melts. Add the spaghetti, reheat and
serve.
PHILLY BEEFY CHEESE
thank you Mary
1/2 cup onions, sliced thin
1 tablespoon oil
1/2 cup (3 ounce) roast beef sliced thin
2 6 inch french rolls split
4 tablespoons Cheez Whiz
PREHEAT flat top grill at 350°F. Add onions and oil; cook until onions
are tender and lightly browned, stirring occasionally. Add meat; cook
until thoroughly heated, stirring occasionally.
FOR each serving: Place roll halves, cut sides down, on grill; cook
until lightly toasted. Fill with 3/4 cup of the meat mixture; drizzle
with 2 tablespoons. of the Cheez Whiz. Serve immediately.
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
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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