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A to Z Recipes
June 4, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I'm sure I don't need to remind you: summer is here! It is really hot nowadays but there is a bit of a breeze sometimes which helps. Most of our a2z family in the frozen north have thawed and are experiencing some warm temperatures. Be sure to drink plenty of fluids to keep yourself hydrated, especially when outdoors. We're looking forward to lots of outdoor activities, especially since my grands will be here later for a few days. We'll cook out but most of our meals will be indoors where it is cooler. I'll be trying out a couple of recipes on them along with a LOT of iced tea.
Our pal, Patricia in Michigan, in her last issue, asked if anyone might be interested in canning recipes. She has received numerous emails expressing interest and it is on the drawing board for a future date. If you are interested in sharing some recipes for canning in that issue, do so by using this handy link (it will tell me where to forward your email):
Canning Recipes for Patricia in
Michigan. I do not blindly open email from strangers unless it indicates
that it contains something for the newsletter. Period. The special links I provide do just that. Use them or make sure to have a "subject" line that tells me what your email
contains and send it to: maggieblackwell@hotmail.com
The Monthly Theme topic is "The Way to a Man's Heart..." Since June is the month when we honor men who help shape our lives (not just biological fathers) we'll make sure their tummies are happy with tasty recipes they LOVE. This could be a tried and true recipe, or perhaps some you are wanting to try. We'll collect recipes throughout this month and post them on July 6th. Visit the
Monthly Theme - Recipe Submission section for more information and the special link to be used.
Of course, it takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one. Do you realize there's more than 35 recipes in this issue alone and some have as many as 50? Visit the
Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
What a super issue we have here. So many recipes and other goodies are shared here today, and look at who did all the sharing for you:
Jim D., WA State
Treva, NC
Mary H., Montreal, Canada
Marilyn, Canton, OH
Rita, Niceville, FL
Jerriann K., Carrizo Springs, TX
Johnny, LA
Luanne, FL
Leasa, IA
Linda H., Rosharon, TX
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Jean M., OH
Jessica, Corfu, Greece
Shirley, WA State
Patricia, Charlevoix, MI
Jean, Syracuse, NY
Pat, Minden, NV
We'll see you here again on Sunday when we share part one of our Spectacular Seafood theme recipes, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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A Message from Pam in OH
Please check out the following web-site. This has been dear to our family's heart for a while now.
Smiles for Sophie
This photo is of Sophie Quayle, who died
last October at age 4. She was in Sunday School with my granddaughter, Emma,
who is almost 5 years old. Emma is asking for your help in her
endeavor to raise money to help support children who suffer from cancers, as did
Sophie. Emma gets up to "train" at 6AM every day. She
runs with her mother. I hope you can join me in supporting this Smiles
for Sophie activity. Thanks to all for your prayers.
PS. Smiles for Sophie is the name given to the fund-raisers my daughter's family spearheaded to help Sophie. They're continuing the name to honor Sophie's memory.
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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We make a living by what we get; we make a life by what we give.
~Winston Churchill
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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KEEPERS
Shared by Jim D., WA State
I grew up with practical grandparents who had been frightened by the Great Depression in the 1930's. A grandmother, God love her, who washed aluminum foil after she cooked in it, then reused it. She was the original recycle queen, before they had a name for it. A grandfather who was happier getting old shoes fixed than buying new ones.
Their marriage was good, their dreams focused. Their best friends lived barely a wave away. I can see them now, Grandpa in trousers, tee shirt and a hat, and Grandma in a house dress, lawn mower in one hand, and dish-towel in the other. It was the time for fixing things; a curtain rod, the kitchen radio, screen door, the oven door; the hem in a dress. Things we keep.
It was a way of life, and sometimes it made me crazy; All that repairing, eating, renewing, I wanted just once to be wasteful. Waste meant affluence. Throwing things away meant you knew there'd always be more.
But then my grandfather died, and on that clear fall night, in the warmth of the hospital room, I was struck with the pain of learning that sometimes there isn't any more.
Sometimes, what we care about most gets all used up and goes away; never to return. So; while we have it. It's best we love it. And care for it. And fix it when it's broken; and heal it when it's sick.
This is true. For marriage; and old cars. And children with bad report cards. And dogs and cats with bad
hips. And aging parents. And grandparents. We keep them because they are worth it, because we are worth it. Some things we keep like a best friend that moved away or a classmate we grew up with.
There are just some things that make life important. Like people we know who are special. And so, we keep them close!
I received this from someone who thinks I am a 'keeper. So I've sent it to the people I think of in the same way. Good friends are like stars. You don't always see them, but you know they are always there.
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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Bread Baking Tip
Shared by Mary H., Montreal, Canada
When making any kind of loaf, be it quick bread or yeast, spread a thin layer of butter or margarine on it as soon as it is baked. This makes for a softer top crust and it is much easier to slice!
How to Dispose of Old Medication
Shared by Marilyn, Canton, OH
-Do not put any medications down the toilet or the sink because they can contaminate the environment.
-Instead, place them into the trash — but first remove all identifying labels or information.
-Because some communities incinerate drugs, you can take them to a designated waste disposal spot.
-Also some communities collect old drugs for redistribution to shelters or to distribute to people who cannot afford medicines. Just remove your name but not the drug information and dosage.
Are You at Risk for Osteoporosis? Get a Bone Density Test.
If you are age 65 or older, it’s time to get a test to find out your bone strength. This is called a bone density test. The test will tell you if you are at risk for osteoporosis.
Osteoporosis is a disease of the bones. It means your bones are weak and more likely to break. There are no signs or symptoms of osteoporosis. You might not know you have the disease until you break a bone. Anyone can get osteoporosis, but it’s most common in older women. The older you are, the greater your risk of osteoporosis.
A bone density test does not hurt. It’s like an x-ray or scan of your body. It only takes about 15 minutes. Depending on the results of your bone density test, the doctor may:
-give you medicine to stop bone loss
-tell you to exercise more to strengthen your bones
-urge you to eat more calcium and vitamin D in your diet
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: The Way to a Man's Heart...
... Is through his stomach. Yeppers, sad but true. So in June, we'll collect recipes that will make a man, any man, very happy. We're looking for recipes that men always ask for when it is "their" special day. Yes, I know, we may very well end up with some artery-cloggers but it's the month set aside to make Dad happy. Hopefully the Dad in your life is health savvy and enjoys a meal that will stick to the ribs without causing too much damage elsewhere. Happy Father's Day to all the a2z guys out there. Here's to you! Send along recipes that are sure to please the guys. For our a2z guys, share recipes that really make you very happy. We'll post them on the first Sunday in July. Please read further so you'll be sure your recipes conform to posting standards.
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
The Way to a Man's Heart... 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: The Way to a Man's Heart...
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: The Way to a Man's Heart....
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 The Way to a Man's Heart... has a deadline of June 30, 2008, and will be posted on July 6, 2008.
Please use this email link to submit a recipe for theme recipes: The Way to a Man's Heart...
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st Lynn in Manitoba, Canada
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 Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
17th Linda G. in Michigan
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
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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Theories Of Cat Behavior
Shared by Treva, NC
LAW OF CAT INERTIA
A cat at rest will tend to remain at rest, unless acted upon
by some outside force, such as the opening of cat food,
or a nearby scurrying mouse.
LAW OF CAT MOTION
A cat will move in a straight line, unless there is a really good
reason to change direction
FIRST LAW OF CAT ENERGY CONSERVATION
Cats know that energy can neither be created nor destroyed and will,
therefore, use as little energy as possible.
LAW OF BAG/BOX OCCUPANCY
All bags and boxes in a given room must contain a cat within the
earliest possible nanosecond.
LAW OF FURNITURE REPLACEMENT
A cat's desire to scratch furniture is directly proportional to the
cost of the furniture.
LAW OF CAT COMPOSITION
A cat is composed of Matter + Anti-matter + It Doesn't Matter.
LAW OF CAT OBEDIENCE
As yet undiscovered.
HUMOR FOR LEXOPHILES (Lovers of words)
-- I wondered why the baseball was getting bigger. Then it hit me.
-- Police were called to a day care where a three-year-old was resisting a rest.
-- Did you hear about the guy whose whole left side was cut off? He's all right now.
-- To write with a broken pencil is pointless.
-- The short fortune teller who escaped from prison was a small medium at large.
-- When the smog lifts in Los Angeles, U.C.L.A.
-- The math professor went crazy with the blackboard. He did a number on it.
-- The professor discovered that her theory of earthquakes was on shaky ground.
-- The dead batteries were given out free of charge.
-- A dentist and a manicurist fought tooth and nail.
-- A bicycle can't stand alone; it is two tired.
-- A will is a dead giveaway.
-- A backward poet writes inverse.
-- A chicken crossing the road: poultry in motion.
-- With her marriage she got a new name and a dress.
-- A grenade fell onto a kitchen floor in France, resulted in linoleum blownapart.
-- A calendar's days are numbered.
-- A boiled egg is hard to beat.
-- If you jump off a Paris bridge, you are in Seine.
-- When she saw her first strands of gray hair, she thought she' d dye.
-- Bakers trade bread recipes on a knead to know basis.
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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TEXAS
ENCHILADA "LASAGNA"
This recipe uses corn tortillas rather than noodles. It is more like a huge enchilada than anything! If you're pressed for time, use rotisserie chicken and canned chicken broth for softening the tortillas. I substitute Ro-tel tomatoes for ONE can of the chopped tomatoes.
Ingredients
One 3-pound chicken, boiled, deboned, and cut into bite-sized pieces (save the broth)
2 Tablespoons vegetable oil
1 cup onion, chopped
1 cup bell pepper, chopped
1 Tablespoon dried oregano
One 10 oz. can cream of chicken soup, low fat (condensed)
One 10 oz. can cream of mushroom soup, low fat (condensed)
Two 10 oz. cans chopped tomatoes
4 oz. cheddar cheese, grated (I use more)
4 oz. Monterey Jack cheese, grated (I use more)
12 corn tortillas
Directions
For chicken: Boil chicken, covered in water, for 30-40 minutes until done. Remove from broth and let cool to touch. Shred or chop into bite-size pieces; set aside. Reserve broth and keep it warm.
Preheat oven to 350° F.
Heat the vegetable oil until hot. Add the onion, bell pepper, and oregano and sauté until onion is translucent.
Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine.
Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the pan (9" x 13" baking dish) with four of the tortillas. (Cut to fit, if necessary.)
Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese.
Repeat with another layer of tortillas, chicken, soup, and another 1/3 of grated cheese.
Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. (If you've prepped the day before cooking, cover the dish in Saran™ Premium Wrap and place in the fridge overnight.)
Bake in the oven for 30-45 minutes until hot and bubbly and slightly browned.
Serve hot and enjoy.
Serves 6 (except at my house)
Source: My adaptation of a recipe found at Clean Home Journal by SC Johnson
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
GROUND BEEF ORIENTAL
~Submitted by Rita, Niceville, FL
I found this recipe last week when searching through old recipes. It came from a Better Homes and Gardens magazine in 1978! I made it for dinner Friday night and it was quick and easy and really quite good!
1 9-ounce package frozen French-style green beans
1 lb ground beef
½ cup chopped onion
¼ cup soy sauce
1/8 tsp. garlic powder
1/8 tsp. pepper
2 cups cooked rice
2 tbsp. butter or margarine
2 slightly beaten eggs
1 cup fresh bean sprouts, rinsed and drained
Rinse green beans under hot water to separate. In a preheated wok or large skillet stir fry beef and onion, leaving meat in large chunks, till meat is browned and onion is tender. Drain; add soy sauce, 2 tablespoons water, garlic powder, and pepper to meat. Remove from work; keep warm. Add beans to center of wok; cook 2 to 3 minutes. Stir in rice; push mixture up the sides of the wok. Melt butter or margarine in center of wok; add eggs and stir fry just till set. Stir rice and meat mixture carefully into egg mixture. Stir in sprouts; cook 1 to 2 minutes.
Serves 4.
SOFT SUGAR COOKIES
~Submitted by Jerriann K., Carrizo Springs, TX
Please visit my web site: Get A Candle Biz
Fan the flame of opportunity!
http://www.getacandlebiz.com
Let's Be Bud's:
www.MyCandleBuddy.com
1-1/2 cups butter
2 cups sugar
3 eggs
5 cups all-purpose flour
5 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons nutmeg
1 cup milk
Preheat oven to 350°F.
Cream the butter with the sugar and eggs. Beat until light and fluffy.
Sift together the flour, baking powder, nutmeg and salt. With electric mixer on low speed, gradually add the flour mixture to the sugar mixture. Add the milk and mix well.
Drop by tablespoonfuls on an ungreased cookie sheet. Sprinkle cookies with granulated sugar, if desired.
Bake for 10 to 12 minutes and edges begin to brown.
Makes about 3 dozen cookies.
A & W CHILI SAUCE
~Submitted by Johnny, LA
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper
Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it thickens. Stir occasionally.
SPINACH RICE WITH CHEDDAR AND PIMIENTO
~Submitted by Luanne, FL
1 1/2 tbs butter
1/1/2 cups cooked rice (use brown)
2 chopped green onions
1/4 cup sliced almonds
1 can cream of chicken soup
Salt as desired
Also pepper
1 (10 oz.) package chopped spinach, thawed, drained and squeezed well
1 cup shredded Cheddar cheese
1 or 2 tbs drained chopped pimiento (opt)
Directions:
Melt butter. Stir fry Rice, onions, and almonds until onions are tender, stir often, about 4 minutes.
Add soup, salt and pepper.
Bring to boil, reduce heat and cover. Simmer 15 minutes.
Add spinach, simmer, covered 10 minutes.
Remove from heat, add cheese and pimientos, stir well.
Serves 4 or 5 ??
CROCKPOT EASY ITALIAN CHICKEN BREASTS
~Submitted by Treva, NC
12 oz. skinless, boneless chicken breast halves
1 9-oz. package frozen Italian-style green beans
1 cup fresh mushrooms, quartered
1 small onion, sliced 1/4 inch thick
1 (14 1/2 oz.) can Italian style stewed tomatoes
1 (6 oz.) can Italian style tomato paste
1 tsp dried Italian seasoning, crushed
2 cloves garlic, minced
4 oz fettuccine, cooked and drained
Grated Parmesan cheese
Rinse chicken; pat dry. Cut chicken into 1 inch pieces.
In crockpot, place green beans, mushrooms and onion. Place chicken on top of vegetables.
In a small bowl combine undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken.
Cover; cook on low for 5 to 6 hours or on high for 2 1/2 or 3 hours.
MEDITERRANEAN SHRIMP AND PASTA SALAD
~Submitted by Jim D., WA State
Serves 4
2 cups dried bite-sized pasta shells
3/4 pound fresh small-to-medium shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
1 tablespoon pine nuts
1 roasted, peeled, and seeded red bell pepper, cut into thin strips
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/4 cup pitted Kalamata olives
1 fresh jalapeno chili pepper, halved lengthwise, stemmed, seeded, deveined, and thinly sliced
1/4 cup thinly sliced fresh basil leaves
1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley leaves
2 tablespoons finely chopped fresh mint leaves
1/2 cup Fresh Citrus Vinaigrette (recipe follows)
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta shells and cook until al dente, tender but still slightly chewy, following the manufacturer's suggested cooking time. Drain the pasta well and set aside to cool to room temperature.
Meanwhile, prepare the shrimp. In a large skillet, heat the 3 tablespoons olive oil over medium-high heat. Season the shrimp lightly with salt and pepper and saute them, stirring constantly, until they turn opaque and pink, about 3 minutes. Transfer to a dish to cool.
In a small, dry skillet over low heat, toast the pine nuts, stirring constantly, until they turn a light golden color, about 2 minutes. Transfer immediately to a plate to cool, during which they will continue to darken slightly.
In a large mixing bowl, combine the cooked pasta, shrimp, pine nuts, bell pepper, sun-dried tomatoes, olives, chili pepper, basil, parsley, and mint. With clean hands or two large salad servers, toss all the ingredients together, breaking up the pasta shells. Add just enough of the 1/2 cup of dressing to coat the ingredients evenly, tossing well. Taste and, if necessary, adjust the seasonings with a little more salt and pepper, tossing again.
To serve, drizzle the remaining dressing on 4 individual chilled serving plates. Mound the pasta salad on top, making sure to divide the shrimp evenly among the plates. Pass a pepper mill at the table for guests to add extra to each serving as they like.
FRESH CITRUS VINAIGRETTE
Makes about 2 cups
1 medium orange, juiced
1 medium lemon, juiced
1 tablespoon sherry vinegar
1/3 cup extra-virgin olive oil
Salt
Freshly ground black pepper
In a mixing bowl, whisk together the orange and lemon juices and the sherry vinegar. While whisking continuously, slowly pour in the olive oil in a thin, steady stream until it is fully incorporated and the mixture has thickened. Season to taste with salt and pepper. Refrigerate, covered, in a nonreactive container until ready to use.
Source: Wolfgang Puck
ZESTY TURKEY BURGERS
~Submitted by Marilyn, Canton, OH
My husband and I were watching our weight last summer and we found that this recipe was really easy to make, and it's delicious! This recipe won a prize in the Taste of Home Lighter Burger contest. From Light & Tasty
1/2 cup ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon hot pepper sauce
1/3 cup quick-cooking oats
1 pound lean ground turkey
4 lettuce leaves
4 hamburger buns, split
In a small bowl, combine the first seven ingredients. Transfer half of this mixture to a large bowl; stir in oats. Set remaining
ketchup-spicy mixture aside for basting. Crumble turkey over oat mixture and mix well. Shape into four patties.
Coat grill rack with nonstick cooking spray before starting the grill.
Grill patties, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165°, basting occasionally with ketchup mixture. Serve on lettuce-lined buns. Yield: 4 servings.
Nutrition Facts: 1 burger equals 355 calories, 12 g fat (3 g saturated fat), 90 mg cholesterol, 746 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch.
SAUSAGE MUFFINS
~Submitted by Leasa, IA
1 lb hot pork sausage (I used regular)
1 can Campbell's Cheddar Cheese soup
1 1/2 cans water
3 C Bisquick
Brown and drain sausage. Mix cheddar cheese soup and water with Bisquick and sausage. Drop by teaspoonfuls into mini muffin tins. Bake at 350° for 12 mins until brown.
Makes 96 mini muffins.
(Great to make ahead for a grab and go breakfast or camping. Serve with scrambled eggs and hash browns.)
Source: Tona, Cookin with Haggermaker (a Yahoo group)
MAKE-AHEAD MASHED POTATOES
~Submitted by Linda H., Rosharon, TX
11 servings
3 lbs potatoes (about 4 large)
1/2 teaspoon salt
2 tablespoons butter or margarine
2 (3 ounce) packages cream cheese, softened
2/3 cup sour cream
1/4 cup milk
3/4 teaspoon salt
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika
Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt. Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender. Drain.
Peel potatoes; place in a large mixing bowl, and mash with a potato masher. Add 2 tablespoons butter, cream cheese, sour cream, milk and 3/4 teaspoon salt. Mix until all ingredients are blended.
Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish.
Brush top of mixture with melted butter; sprinkle with paprika. Bake immediately, or cover and refrigerate. If refrigerated, let stand at room temperature for 30 minutes before baking.
Bake at 350F, uncovered for 30 minutes or until hot.
Source: Recipezaar.
CANDIED CHICKEN WINGS
~Submitted by Treva, NC
16 chicken wings cut in half (frozen wings work fine, thaw them first)
2 c brown sugar
2 c white sugar
1/2 c soy sauce
1/2 c white wine/ water
1/2 c chicken broth
Directions:
Preheat oven to 400
Whisk together wet and dry ingredients until smooth.
Put wings into a large roasting pan or disposable aluminum pan.
Pour mixture over make sure the pan isn't too full.
Cook for about 2 hours.
Come back every 15 minutes and baste wings.
Move the wings around every after the first hour.
Let sit for at least 10 minutes before eating.
SPICED PINEAPPLE PUNCH
~Submitted by Larry Holmes, Toronto, Canada
Save those pineapple peelings!
Peelings from 1 medium-sized fresh pineapple
Peelings from 1 fresh onion
8 whole cloves
1 cinnamon stick, 2 inches long
1/2 cup sugar
1 quart boiling water
1/2 cup boiling water
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
Fresh mint
Wash pineapple and orange peelings. Place in a large bowl with spices and sugar.
Pour in boiling water and mix well. Cover and let stand overnight. Just before serving, strain and mix the liquid with fruit juices. Pour over ice. Serve in punch cups, garnished with fresh mint leaves.
Makes 8 servings.
EGG NOODLES WITH ORIENTAL SEASONING
~Submitted by Mary S., Nashville, TN
4 ounces Medium or Wide Egg Noodles -- uncooked
1/4 cup water
2 tablespoons low-sodium soy sauce
1 teaspoon vinegar
1 teaspoon sugar
1 teaspoon cornstarch
1 tablespoon vegetable oil
2 scallions -- trimmed and thinly sliced
1 clove garlic -- finely chopped
1/2 teaspoon dried ginger
1/4 pound snow peas -- trimmed
Prepare egg noodles according to package directions. While egg noodles are cooking, stir the water, soy sauce, vinegar, sugar and cornstarch together in a small bowl until the sugar and cornstarch are dissolved. Set aside.
When noodles are done, drain well. Heat the vegetable oil in a wok or large, deep skillet over high heat. Add the scallions, garlic and ginger and stir until the garlic and ginger are fragrant, about 15 seconds. Add the snow peas and toss just until they begin to change color, about 10 seconds. Add noodles and toss with the seasoned oil. Stir in the soy sauce mixture and pour all into the wok. Stir well until the sauce is thickened and the noodles are evenly distributed. Transfer immediately to a serving dish. Serve hot.
Serves 4.
BAKED PRUNE WHIP
~Submitted by Jean M., OH
1 cup seeded cooked prune pulp, whirled in processor just till broken up
2 room temp egg whites
1/4 cup sugar
dash salt
1 tsp lemon juice
Whip egg whites until they hold a peak.
Add sugar and salt and beat to a stiff peak.
Fold in prune pulp and lemon juice.
Pile lightly into buttered 1 1/2 qt Casserole.
Bake in slow oven, 300*until puffed and lightly browned.
Serve cold with a custard sauce.
Custard Sauce or Soft Custard
1 cup milk
1 egg or 2 yolks
2 Tbs sugar
1/2 tsp vanilla
dash salt
Beat egg or yolks with fork until well mixed (could use stick beater, if you own one).
Add sugar and salt.
Stir in milk and cook slowly, at a stir until mixture coats spoon.
Add vanilla , stir well and set in pan of ice water to hasten chilling, prevent further cooking and chance of curdling.
EASY CROCKPOT MEATBALL SOUP
~Submitted by Jessica, Corfu, Greece
Frozen fully cooked meatballs
2 (14 oz.) cans condensed beef broth
1 cup water
2 (14 oz.) cans diced tomatoes with herbs, undrained
16 oz. bag frozen mixed vegetables
Combine frozen meatballs, broth, water, and tomatoes in a 3-4 quart crockpot. Cover and cook on low for 9-10 hours or until meatballs are tender when pierced with a fork. Stir in the frozen vegetables and mix well. Cover and cook on high for 1 hour.
SPICED PEAR BREAD
~Submitted by Treva, NC
3 cans (15-1/4 ounces each) sliced pears, drained and mashed
1 cup sugar
1/4 cup unsweetened applesauce
1/4 cup canola oil (I used Peanut oil)
3 eggs
3-1/4 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 teaspoon salt
In a large mixing bowl, combine the first five ingredients. Combine the flour, cinnamon, baking soda, baking powder, cloves and salt; gradually add to pear mixture and mix well.
Pour into four 5-3/4-in. x 3-in. x 2-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 4 mini loaves (6 slices each). 24 servings
Nutrition Facts One serving: 1 slice Calories: 160 Fat: 3 g Saturated Fat: 0 g Cholesterol: 27 mg Sodium: 131 mg Carbohydrate: 30 g Fiber: 1 g Protein: 3 g
CABBAGE ROLLS WITH SAUERKRAUT
~Submitted by Shirley, WA State
½ lb. ground beef
½ lb. ground pork
2 c. cooked rice
1 small onion, minced
salt and pepper to taste
8 large cabbage leaves
1/3 c. melted bacon fat or shortening
3 ½ c. (No. 2 ½ can) sauerkraut
2 c. water
2 (10 ½ oz) cans of tomato soup
Mix meat, rice, onion, salt and pepper; form into 8 balls. Wilt the cabbage leaves in boil water or microwave. Wrap a meat ball in each leaf, tucking in sides like a big cigar. Put bacon fat in bottom of a roaster; cover with sauerkraut. Arrange cabbage rolls over sauerkraut. Add on cup water or tomato juice, cover and bake at 350°F. for 1 ½ hours. Mix soup with remain 1 c. water and pour over cabbage rolls and bake for another 30 minutes.
Note: I like mine a little more seasoned so I add garlic (lots) and some Sambal Olec, just a little, to give it a mild bite.
ELIZABETH'S BUTTERSCOTCH PIE - 1940
~Submitted by Patricia, Charlevoix, MI
3 cups milk
4 tbs corn starch
4 tbs butter
2 cups brown sugar
4 egg yolks
1 baked pie shell
Heat 1 1/2 cups milk and sugar, stirring until sugar is completely dissolved. Mix corn starch, 1 1/2 cups milk and egg yolks. Slowly add to hot mixture. Cook in double boiler until thick, stirring constantly and cook an additional 10 minutes. Pour into baked pie shell
BENNIGAN'S SMOTHERED CHICKEN
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Chicken Marinade (prepackaged, or see below recipe)
4 Boneless, Skinless Chicken Breasts
1 cup sliced onions
1 cup sliced mushrooms
1 teaspoon hickory smoke flavor (found on condiments aisle)
3 tablespoons butter or margarine
4 to 8 slices provolone cheese (use more or less to your liking)
4 slices cooked bacon
Chicken Marinade:
1 teaspoon basil leaves
1 tablespoon garlic powder
3 tablespoons hickory smoke flavoring
1/4 cup white cooking wine
1/4 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vinegar
Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours.
Marinate chicken as shown above, or follow directions on package if using pre-packaged marinade. While chicken is marinating, slice onions and mushrooms and cook your bacon. Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender.
Remove chicken from marinade, and grill for about 10 minutes. Do not overcook chicken!!! While grilling, preheat oven on broil. After chicken is done, remove from grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly.
BLACKBERRY CAMP MEETING PIE
~Submitted by Pat, Minden, NV
1 stick butter
1 c flour
1 c sugar
1 t baking powder
1 qt blackberries or other fruit
Melt butter in a 13 x 9-inch dish in the oven. Mix flour, sugar and baking powder in a bowl. Pour batter over the melted butter. Do not stir. Heat fruit and pour on top of butter/batter mixture. Do not stir. Bake at 350° for 30 minutes or until golden brown on top.
Source: Best Damn Desserts From Bear Wallow to Goosehorn
SWEET POTATO HASH WITH BLACK FOREST HAM
~Submitted by Treva, NC
Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own.
Makes 4 servings, about 1/2 cup each
ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 pound sweet potatoes (about 2 medium), peeled and coarsely grated
1/4 teaspoon salt
1/3 cup finely diced Black Forest ham (2 ounces)
1 teaspoon chopped fresh thyme
DIRECTIONS
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes.
2. Reduce heat to medium and add sweet potatoes and salt. Cook, stirring often, until the potatoes are tender, 4 to 5 minutes. Stir in ham and thyme; cook, stirring, until the ham is heated through, about 1 minute more.
NUTRITION INFORMATION: Per serving: 132 calories; 4 g fat (1 g sat, 3 g mono); 11 mg cholesterol; 18 g carbohydrate; 6 g protein; 2 g fiber; 258 mg sodium.
Nutrition bonus: Vitamin A (280% daily value), Vitamin C (20% dv).
GRIFF'S AWESOME SPAGHETTI AND SAUSAGE
~Submitted by Johnny, LA
Ingredients:
1.25 lb. sweet Italian pork sausage links (or about 7 links), cut into 1" pieces
1 lb. ground beef
2 tbsp. olive oil
2 cloves garlic, minced
1 green bell pepper, chopped
1 yellow bell pepper , chopped
1 cup chopped onion
3/4 cup dry, white wine
2 (14.5 oz.) cans petite cut diced tomatoes
1 (8 oz.) can tomato sauce
1 (6oz.) can tomato paste
1 (4 oz.) can mushrooms, stems and pieces, drained
1 tsp. Lawry's® seasoned pepper (or black pepper)
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/8 tsp. McCormick® crushed red pepper
1 bay leaf
1 (24 oz.) package spaghetti noodles, cooked according to instructions on package
Instructions:
In a large skillet, heat the oil over medium-high heat. Add the sausage, the ground beef, the garlic and the seasoned pepper. When the meat is nicely browned, add the bell peppers and onions. Saute until tender. Then add the wine and scrape the bottom of skillet with a wooden spoon. Allow everything to cook with the wine for a few minutes--then add the tomatoes, the tomato sauce, the tomato paste, the mushrooms, the dried basil leaves, the dried oregano leaves, the crushed red pepper and the bay leaf. Simmer for an hour, stirring frequently. Remove the bay leaf and serve the sauce and sausage on top of the noodles.
Serves approx. 12.
FRESH TOMATO NAPOLEON
~Submitted by Mary S., Nashville, TN
4 medium-sized fresh tomatoes
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1/4 teaspoon powdered mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
4 cups mixture of torn baby lettuces or other bite sized salad greens
1/2 cup crumbled goat cheese
OR
1/2 cup crumbled Feta cheese
OR
1/2 cup shredded Mozzarella cheese (about 2-ounces)
Use tomatoes held at room temperature until fully ripe. Cut a thin slice from the bottom of each tomato and discard; then cut remaining tomatoes into 4 slices each; set aside.
In a small bowl, mix oil, lemon juice, mustard, salt and sugar until well blended. In a medium bowl, toss greens with about 1 tablespoon of the dressing.
On each of 4 plates, place a bottom tomato slice; sprinkle lightly with cheese and greens. Repeat layering 3 more times ending with the top tomato slice; drizzle with remaining dressing.
Serve as an appetizer, with grilled beef or chicken, on a salad plate with cheese and fish salad, etc.
Serves 4.
BARBECUED SPARERIBS HAWAIIAN STYLE
~Submitted by Larry Holmes, Toronto, Canada
1 1/2 tablespoons sugar
3 tablespoons soy sauce
1 1/2 tablespoons wine vinegar
2 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
1/4 teaspoon instant minced garlic
------
1 1/2 teaspoons powdered dry mustard
2 tablespoons water
4 pounds lean spareribs
Combine the first 8 ingredients. Mix mustard and water and let stand 10 minutes to develop flavor. Add to sauce. Arrange spareribs in a large flat dish or platter.
Add sauce, being sure all sides of ribs are well coated. Marinate in refrigerator 12 hours or overnight, turning occasionally to marinade uniformly.
To cook, place spareribs in a large shallow pan such as a jelly-roll pan. Pour in all the marinade. Bake in a preheated moderate oven (350 degrees, F.) 1 1/2 hours, turning once. Serve hot.
Provides six servings.
SPAGHETTI SQUASH ALFREDO
~Submitted by Linda H., Rosharon, TX
You can make this rich Alfredo sauce lower in fat by using reduced fat sour cream and low fat cheese.
1 medium-sized spaghetti squash, cooked and separated into strands
1 cup sour cream sour cream
1/2 cup shredded mozzarella cheese
1/4 C grated Parmesan cheese
2 cloves garlic, finely minced
1/4 tsp. salt
1/4 tsp. black pepper
Serves 6-8
In a medium-sized saucepan, combine the all ingredients except spaghetti squash over medium-low heat and whisk until smooth and creamy, stirring constantly to prevent burning. Add the spaghetti squash strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.
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SUGAR-FREE CHOCOLATE FUDGE
~Submitted by Treva, NC
2 packages (8 ounces each) cream cheese, softened
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
24 packets aspartame sweetener (equivalent to 1 cup sugar)
1 teaspoon vanilla extract
1/2 cup chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-in. square dish lined with foil. Cover and refrigerate overnight.
Cut into 16 squares. Serve chilled.
Yield: 16 servings.
Nutrition Facts One serving: Calories: 150 Fat: 15 g Saturated Fat: 8 g Cholesterol: 31 mg Sodium: 84 mg Carbohydrate: 4 g Fiber: 1 g Protein: 3 g Diabetic Exch: 3 fat.
Source: Taste of Home
PORK CARNITAS WITH CARAMELIZED ONIONS & CHIPOTLE
~Submitted by Jim D., WA State
“Carnitas” is Spanish for “little meats.” This dish is simply small bits of port that simmer for a long period of time until tender. Carnitas are usually eaten with salsa or over a bed of rice. They can be used as a filling for tacos in place of ground beef. You can also make burritos with grated jicama, sliced roasted red peppers, and chopped avocado wrapped in soft corn or flour tortillas.
Ingredients:
2 teaspoons chopped fresh oregano
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
2 bay leaves
2 teaspoons olive oil
Cooking Spray
2 cups chopped onion (about 2 medium)
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 chopped chipotle chile, canned in adobo sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
Directions:
Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat the pork. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over medium-high heat. Remove port from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove pork mixture from pan; set aside.
Coat pan with cooking spray. Add onion and garlic; saute’ 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan; and broth. Bring to a simmer; cover. Cook 2 hours or until port is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.
Yield: 6 servings (serving size: 1/2 cup).
Aprox Nutritional Information per serving
Servings 6 (1/2 cup each)
Amount per Serving
Calories 191
Fat 7.4g
Fiber 1.2g
Source: The Best of Cooking Light 9 (March 2008)
CHEESY BEANS AND RICE
~Submitted by Treva, NC
1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded reduced-fat cheddar cheese, divided
Cook rice according to package directions. Transfer to a bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat. In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Yield: 6 servings.
Nutrition Facts One serving: (1 cup) Calories: 306 Fat: 7 g Saturated Fat: 3 g Cholesterol: 13 mg Sodium: 470 mg Carbohydrate: 47 g Fiber: 9 g Protein: 15 g
Diabetic Exch: 2-1/2 starch, 2 lean meat, 1 vegetable.
Source: Light & Tasty
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SHRIMP AND SCALLOP STEW
~Submitted by Mary S., Nashville, TN
Yield: 5 servings
INGREDIENTS
- 1/2 pound potatoes, diced
- 1/2 cup carrots, diced
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/2 tablespoon garlic, minced
- 1/4 pound mushrooms, sliced
- 4 ounces shrimp, deveined and without shells
- 4 ounces bay scallops
- 1/4 cup white wine
- 1 cup evaporated skim milk
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 cup green onions, chopped
- 1/2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- Pinch black pepper
DIRECTIONS
Fill a medium pot with water and bring it to a boil. Add the potatoes. Cook for 5 minutes. Add the diced carrots. Cook for 5 minutes more, or until the vegetables are tender. Remove the vegetables from the water and set aside.
Heat 1 tablespoon on the olive oil in a large pot over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the mushrooms and cook until they are slightly wilted, about 3-5 minutes. Remove them from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then add the shrimp and scallops. Cook for 2-3 minutes. Add the white wine and allow it to reduce by half. Add all of the cooked vegetables to the pot, plus the evaporated milk. Bring the liquid to a simmer.
In a separate bowl, mix the cornstarch and water until they form a smooth paste. Slowly stir the cornstarch mixture into the pan to thicken the liquid. Return the liquid to a simmer, then remove it from the heat.
Add the green onions and dill. Season with salt and pepper. Serve immediately.
Nutritional Information Per Serving (1 cup): Calories: 185, Fat: 4 g, Cholesterol: 53 mg, Sodium: 449 mg, Carbohydrate: 22 g, Protein: 14 g Diabetic Exchanges: 1/2 Starch, 1 Very Lean Meat, 1 Vegetable, 1 Fat
Source: "Cooking with The Diabetic Chef" by Chris Smith
QUICK AND EASY SWISS ROLL
~Submitted by Mary S., Nashville, TN
Yield: Makes 8 slices
INGREDIENTS
- 3/4 cup all-purpose flour, sifted
- Pinch of salt
- 1 teaspoon baking powder
- 3 medium eggs
- 1/3 cup, plus 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon confectioners' sugar
- 3 tablespoons reduced-sugar raspberry jam, to fill
DIRECTIONS
Preheat the oven to 425 degrees F.
Lightly grease and line a jelly-roll pan with parchment paper.
Sift the flour, salt and baking powder into a bowl.
In another larger bowl placed over a pan of hot water, whisk the eggs and sugar with an electric beater until they are thick and creamy.
Add the vanilla extract and lightly fold in the flour mixture, using a large metal spoon.
Tip the batter into the prepared pan, spreading it out evenly to the corners and bake for 6-8 minutes. Remove it from the oven when it feels springy to the touch.
Place a sheet of parchment paper on top of a clean dish towel and sprinkle the paper with the confectioners' sugar. Turn the sponge cake out onto the parchment paper, crust side down, and remove the paper.
About 1 inch from one of the long edges, make a shallow cut halfway through the sponge cake. Fold this "cut" section over onto the rest of the sponge - this is the first "roll."
Continue by using the parchment paper to carefully roll up the rest of the sponge cake.
Leave the roll to cool on a wire rack and when it is cold carefully unroll it and spread with the jam about 1/2 inch from the edges.
Roll it up again carefully and slice before serving.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 128, Protein: 4 g, Fat: 2 g, Saturated Fat; 1 g,
Carbohydrate: 22 g, Fiber: 0 g, Cholesterol: 81 mg, Sodium: 110 mg
Diabetic Exchanges: 1 Starch, 1/3 Other Carbohydrate, 1/2 Fat
Source: "Great Healthy Food: Diabetes" by Azmina Govindji
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STRAWBERRY SHORTCAKE WITH CREAM CHEESE SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Start to Finish: 40 minutes
Ingredients
2 cups sliced strawberries
1 tablespoon sugar (optional)
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon cream of tartar
1/8 teaspoon baking soda
2 tablespoons margarine or butter
1/4 cup buttermilk or sour milk
Sugar (optional)
1 recipe Cream Cheese Sauce or 3/4 cup whipped cream
Directions
1. Grease a baking sheet. Set aside. In a medium bowl stir together the strawberries and, if desired, the 1 tablespoon sugar. Set aside.
2. For dough, in a medium mixing bowl stir together the flour, baking powder, cream of tartar, and baking soda. Cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the buttermilk or sour milk all at once. Using a fork, stir just until moistened.
3. Drop dough into 2 mounds onto the prepared baking sheet. If desired, sprinkle with sugar. Bake in a 450 degree F oven for 10 to 12 minutes or until golden.
4. Split shortcakes into 2 layers. Place bottom layers into 2 individual bowls. Spoon some of the strawberries and Cream Cheese Sauce or whipped cream over the bottom layers. Add top layers. Spoon more strawberries and the remaining Cream Cheese Sauce or whipped cream over tops. Serve immediately. Pass any remaining berries. Makes 2 shortcakes.
Menu Idea: In the spring or early summer, dish up this luscious dessert after a meal of grilled steaks, whole tiny new potatoes, and crisp lettuce salads.
Cream Cheese Sauce: Meanwhile, in a small mixing bowl stir together the 1/4 cup sour cream, 2 tablespoons soft-style cream cheese, and 1 teaspoon sugar until smooth.
Makes 2 shortcakes
Nutritional facts per serving
calories: 395, total fat: 23g, saturated fat: 9g, cholesterol: 29mg, sodium: 407mg, carbohydrate: 40g, protein: 7g
TERIYAKI STIR-FRIED BEEF WITH GREEN BEANS AND SHIITAKES
~Submitted by Mary S., Nashville, TN
Serves 2 as a main dish with rice.
2 tablespoons soy sauce
1 tablespoon sugar plus an additional 1/2 teaspoon
6 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/4 cup low-sodium chicken broth
1 1/2 teaspoons mirin
1/8 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 1/2 teaspoons minced fresh ginger
1 tablespoon vegetable oil
4 ounces shiitake mushrooms , wiped clean, stemmed, and cut into 1-inch pieces
6 ounces green beans , ends trimmed and halved
2 tablespoons water
1 scallion , cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise
Combine 1 tablespoon soy sauce and 1/2 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining soy sauce, remaining sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1/2 teaspoon oil in small bowl.
Drain beef and discard liquid. Heat 1 teaspoon oil in 10-inch nonstick skillet over high heat until just smoking. Add beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Rinse skillet and dry with paper towels.
Add remaining 1 1/2 teaspoons oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 2 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds.
Serve 2.
Note: You can substitute 1/2 tablespoon white wine or sake mixed with 1/2 teaspoon sugar for the mirin.
SIMPLE SPANISH RICE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 cup chopped green pepper
1 medium tomato, peeled, seeded and diced
1/4 cup finely chopped onion
1 tablespoon vegetable oil
1/2 cup uncooked long grain rice
1 cup chicken broth
1/2 teaspoon salt, optional
1/4 teaspoon pepper
In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer 25 minutes or until rice is tender.
Yield: 2 servings.
Nutritional Analysis: One serving (prepared with low-sodium broth and without salt) equals 292 calories, 62 mg sodium, 2 mg cholesterol, 48 gm carbohydrate, 6 gm protein, 8 gm fat.
Diabetic Exchanges: 3 starch, 1-1/2 fat.
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COFFEE-DRIZZLED CREAM CHEESE PIE
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1/2 cup milk
2 Tbsp. GENERAL FOODS INTERNATIONAL Suisse Mocha
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 oz.)
BEAT cream cheese in medium bowl until creamy. Gradually add sugar, mixing until well blended. Stir in milk. Remove 1/4 cup of the cream cheese mixture; place in small bowl. Stir in flavored instant coffee mix. Drizzle 1 Tbsp. of the coffee-flavored cream cheese mixture onto bottom of crust. Set remaining flavored cream cheese mixture aside.
STIR whipped topping gently into remaining plain cream cheese mixture, stirring just until marbleized. Spoon into crust. Drizzle with remaining coffee-flavored cream cheese mixture. Swirl knife gently through mixtures several times for marble effect.
REFRIGERATE 2 hours or until set. Store leftover pie in refrigerator.
Nutrition (per serving)
Calories 340 Total fat 21g Saturated fat 13g Cholesterol 30mg Sodium 230mg
Carbohydrate 32g Dietary fiber 0g Sugars 21g Protein 3g
Vitamin A 8%DV Vitamin C 0%DV Calcium 4%DV Iron 2%DV
CAESAR BURGERS
This is a Kraft recipe and very good. I like the burger and lettuce alone using the light Caesar dressing, and I go bun-less!
Prep Time: 10 min
Total Time: 23 min
Makes: 4 servings, one burger each
1 lb. ground beef
1/4 cup KRAFT 100% Grated Parmesan Cheese, divided
2 cloves garlic, minced
4 KRAFT DELI FRESH Low-Moisture Part-Skim Mozzarella Cheese Slices
2 cups torn romaine lettuce
6 Tbsp. KRAFT Classic Caesar Dressing, divided
4 hamburger buns, split
PREHEAT grill to medium heat. Mix meat, 3 Tbsp. of the Parmesan cheese and the garlic. Shape into four patties.
GRILL 6 min. on each side or until burgers are cooked through (160ºF). Top with cheese slices. Continue grilling 1 min. or until cheese begins to melt.
TOSS lettuce with 2 Tbsp. of the dressing and the remaining 1 Tbsp. Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 4 Tbsp. dressing. Cover with tops of buns.
Kraft Kitchens Tips
Healthy Living
Trim 110 calories and 12 grams of fat per serving by preparing as directed with extra lean ground beef and KRAFT Light Caesar Reduced Fat Dressing.
How to Toast the Hamburger Buns
Place buns, cut-sides down, on grill grate around burgers for the last 1 to 2 min. of the grilling time.
SMOKED HAM & CHEESE PASTA SALAD
A quick and creamy salad that's bursting with flavors of summer. I got it from a Notta Pasta package. It doesn't use mayo which is a nice switch.
Yield: 4-6 Servings
Time: 20 minutes to assemble
Ingredients:
1/2 box (8oz / 227 g) Notta Pasta
1 tsp oil
1 lb smoked turkey ham, 1/2 inch cubes
8 oz smoked mozzarella or Gouda, 1/4 inch cubes
6 plum tomatoes, cubed (about 3 cups)
1 medium sized (about 8 oz) red onion, diced
1/3 cup fresh chopped basil
1/2 cup roasted garlic dressing
Kosher salt and fresh ground pepper
Directions:
1 Stirring frequently, boil Notta Pasta according to directions. Drain when just al dente and rinse in cold water until cool. Drain again and toss with oil. Set aside.
2 Meanwhile in a large bowl combine; ham, cheese, tomatoes, onions, basil and dressing. Add Notta Pasta and toss to combine. Salt and pepper to taste. Serve on a lettuce lined platter or in a bowl.
JEZEBEL SAUCE
This can be used on various meats or on crackers with cream cheese.
Ingredients
10 oz pineapple preserves
10 oz apple jelly
1 teaspoon dry mustard
3/4 jar horseradish
Directions
Mix all ingredients together.
Serve with meats or with cream cheese and crackers
Note: More dry mustard may be added for extra zest.
COOL CUCUMBER SALAD
1 large cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon seasoned salt
Pepper, to taste
In a medium bowl, combine cucumber slices and onion slices; set aside. In a small bowl combine remaining ingredients. Add dressing to cucumber and onion, toss well. Cover and refrigerate for up to 2 hours.
Makes 4 servings.
Nutritional Info
Fat: 10.3g
Carbohydrates: 3.8g
Calories:106.4
Protein: 0.5g
Source: National Pork Board
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
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PayPal preferred. Check ok.
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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).
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Contact:
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Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
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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,
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Contact him using this special link: Dilly Core.
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