Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter.
Next Sunday is Father's Day. If you are lucky enough, you will prepare a special meal for your
dad or husband. Know what? Father's Day is for honoring more than biological fathers! What about that special uncle that came to bat when your dad died? Or that man you're dating that treats your kids as his own? Whomever you honor, and in whatever way, you have to eat. Today's issue is a special one for Father's Day. As is my usual, recipes for a special occasion are posted in a newsletter early enough for you to actually
use them. Lots of web sites and recipe newsletters will be posted over the next week, and many will contain recipes for that special man in your life. I say,
the earlier the better! I would like to thank Mary, Larry, Treva
and Jean.
Mary and Larry sent in recipes expressly for today's issue.
Jean and Treva send me so many wonderful recipes
and I choose some that Dad would love. In the Publisher's Choice, I share a few that we love, including the enchilada dinner the kids will share with their dad on his special day. I have to work but will prepare it ahead so they can pop it in the oven and share the meal with Dad.
(To make you smile) A hint for a successful Father's Day meal:
If your recipes contain champagne, fresh morels, pearl onions, Crème fraîche, or pancetta, etc. just serve him.
Don't tell him! Guys tend to make decisions about flavors, long before tasting the dish, based simply upon your description. Of course, if you're serving a gourmet Father, describe to your heart's content!
We'll see you here again on Wednesday, God willing.
PS: A reader sent in a Birthday Babies request that was somehow deleted from my email. The request had a list of four, maybe five, names to be added to
Birthday Babies. Can that person please re-send it? I attempted to save it for when I had time to add the names and it was gone. Sorry for the inconvenience.
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
"Blessed indeed is the man who hears many gentle voices call him father!" -- Lydia M. Child
"Be kind to thy father, for when thou wert young,
Who loved thee so fondly as he?
He caught the first accents that fell from thy tongue,
And joined in thy innocent glee." -- Margaret Courtney
Ramblings
QUOTES ABOUT DAD
Shared by Mary S., Nashville, TN
"A father is always making his baby into a little woman. And when she is a woman he turns her back again."
-- Enid Bagnold
"It no longer bothers me that I may be constantly searching for father figures; by this time, I have found several and dearly enjoyed knowing them all."
-- Alice Walker
"None of you can ever be proud enough of being the child of SUCH a Father who has not his equal in this world-so great, so good, so faultless. Try, all of you, to follow in his footsteps and don't be discouraged, for to be really in everything like him none of you, I am sure, will ever be. Try, therefore, to be like him in some points, and you will have acquired a great deal."
-- Victoria, Queen of England
"That is the thankless position of the father in the family-the provider for all, and the enemy of all."
-- J. August Strindberg
"It is a wise father that knows his own child."
-- William Shakespeare
"It doesn't matter who my father was; it matters who I remember he was."
-- Anne Sexton
"One father is more than a hundred schoolmasters."
-- English Proverb
"To be a successful father . . . there's one absolute rule: when you have a kid, don't look at it for the first two years."
-- Ernest Hemingway
"A man knows when he is growing old because he begins to look like his father."
-- Gabriel García Márquez
"I cannot think of any need in childhood as strong as the need for a father's protection."
-- Sigmund Freud
"I watched a small man with thick calluses on both hands work fifteen and sixteen hours a day. I saw him once literally bleed from the bottoms of his feet, a man who came here uneducated, alone, unable to speak the language, who taught me all I needed to know about faith and hard work by the simple eloquence of his example."
-- Mario Cuomo
"If the new American father feels bewildered and even defeated, let him take comfort from the fact that whatever he does in any fathering situation has a fifty percent chance of being right."
-- Bill Cosby
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Father's Day, contrary to popular misconception, was not established as a holiday in order to help greeting card manufacturers sell more cards. In fact when a "father's day" was first proposed there were no Father's Day cards.
Mrs. John B. Dodd, of Washington, first proposed the idea of a "father's day" in 1909. Mrs. Dodd wanted a special day to honor her father, William Smart. William Smart, a Civil War veteran, was widowed when his wife (Mrs. Dodd's mother) died in childbirth with their sixth child. Mr. Smart was left to raise the newborn and his other five children by himself on a rural farm in eastern Washington state. It was after Mrs. Dodd became an adult that she realized the strength and selflessness her father had shown in raising his children as a single parent.
The first Father's Day was observed on June 19, 1910 in Spokane, Washington. At about the same time in various towns and cities across American other people were beginning to celebrate a "father's day." In 1924 President Calvin Coolidge supported the idea of a national Father's Day. Finally in 1966 President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father's Day.
Father's Day has become a day to not only honor your father, but all men who act as a father figure. Stepfathers, uncles, grandfathers, and adult male friends are all honored on Father's Day.
Having a luncheon for the ladies? How about that office party or bridal shower
where the hostess says to bring "finger foods". There's a world of
good eating outside the box, or simply sandwiches (although interesting sandwich
recipes are certainly welcome). What we're looking for is food that is, well -
eaten out of hand. While sandwiches seem to be the food category that
immediately comes to mind, how about those tasty morsels that really good cooks
(and foodies) manage to bring that save the day. For me, skewered meats, fruits,
or cheeses work really well. Of course, depending upon the occasion, chicken
strips (with a tasty sauce), stuffed mushrooms or vegetables, bacon-wrapped
morsels, and empanadas all fit the bill. Won't you join in the fun by sharing your own recipes for
Finger Foods? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Finger Foods with us. My thanks go to Shirley in
Washington State for suggesting this terrific 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
Finger Foods. We will collect them the remainder of this month and post them on the
first Sunday of June. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Finger Foods
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Finger Foods.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
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Here are our June Birthday Babies:
1st Bev in Montreal, Canada
4th Dorine in Philadelphia, Pennsylvania
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
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
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.
* In primitive society, when native tribes beat the ground with clubs and yelled, it was called witchcraft; today, in civilized society, it is called golf.
* The man who takes up golf to get his mind off his work soon takes up work to get his mind off golf.
* Golf was once a rich man's sport, but now it has millions of poor players!
* Golf is an expensive way of playing marbles.
* The secret of good golf is to hit the ball hard, straight and not too often.
* There are three ways to improve your golf game: take lessons, practice constantly -- or start cheating.
* An amateur golfer is one who addresses the ball twice - once before swinging, and once again, after swinging.
* Many a golfer prefers a golf cart to a caddy because it cannot count, criticize or laugh.
* Golf is a game in which the slowest people in the world are those in front of you, and the fastest are those behind.
* Golf: A five mile walk punctuated with disappointments.
* There's no game like golf: you go out with three friends, play eighteen holes, and return with three enemies.
* Golf got its name because all of the other four letter words were taken.
CHEAP TRICK
Robin enters a barbershop and the barber whispers to his customer, "This is the dumbest kid in the world. Watch while I prove it to you."
The barber puts a dollar bill in one hand and two quarters in the other, then calls the girl over and asks, "Which do you want, sweetie?"
Robin takes the quarters and leaves.
"What did I tell you?" said the barber. "That kid never learns!"
Later, when the customer leaves, he sees the same young girl coming out of the ice cream store.
"Hey, kid! May I ask you a question? Why did you take the quarters instead of the dollar bill?"
The girl replied, "Because the day I take the dollar, the game's over!"
HOW TO HANDLE A HUSBAND
A couple was celebrating their golden wedding anniversary on the beach in Montego Bay, Jamaica. Their domestic tranquility had long been the talk of
the town. "What a peaceful and loving couple".
The local newspaper reporter was inquiring as to the secret of their long and happy marriage. "Well, it dates back to our honeymoon in America," explained the man. "We visited the Grand Canyon in Arizona and took a trip down to the bottom of the canyon by horse. We hadn't gone too far when my wife's horse stumbled and she almost fell off. My wife looked down at the horse and quietly said, "That's once."
We proceeded a little further and the horse stumbled again, this time causing her to drop her water. Once more my wife quietly said, "That's twice."
We hadn't gone a half-mile when the horse stumbled for a third time. My wife quietly removed a revolver from her purse and shot the horse dead.
I shouted at her, "What 's wrong with you, Woman! Why did you shoot the poor animal like that? Are you crazy??"
She looked at me, and quietly said, "That's once."
"And from that moment... we have lived happily ever after."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
TENNESSEE
DOLLYWOOD DIPPED CHOCOLATE CHIP COOKIES
I am assuming these became famous because they come from the theme park owned by Dolly Parton, located in Pigeon Forge, Tennessee. However, these are wonderful, even though I am not a white chocolate fan. I got the recipe from
RazzleDazzle Recipes. I added 1 cup of chopped (Texas) pecans to ours.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips
Chocolate Dip:
1 (6 ounce) bag semi-sweet chocolate morsels
1 (6 ounce) bag white chocolate morsels
Vegetable oil
Preheat oven to 375 degrees F.
In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl combine butter, sugar, and vanilla extract; mix until creamy. Beat in eggs. Gradually add flour mixture. Stir in 12 ounces semi-sweet chips. Drop by level teaspoonfuls onto ungreased baking sheet. Bake 9-11 minutes. Cookies should still be soft when removed from oven. Place on cooling racks.
In separate small saucepan, melt bags of semi-sweet and white chocolate morsels. Add a small amount of vegetable oil to each saucepan. Dip each cookie halfway in dark chocolate and return to rack to cool. After cooled, dip the other half in the white chocolate. Allow to cool.
Source: Gary Nichols/Dollywood
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There's no doubt that dads love barbeque, so for Father's Day why not grill dinner? Almost any kind of dish can be barbequed, from traditional burgers to fun desserts - grill the whole meal and eat in the garden for a fun approach to Father's Day.
Lightly shape ground beef into four 3/4"-thick patties. Lightly brush onion with oil. Place patties and onion on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally (you could also broil or pan broil the burgers). Season burgers with salt and pepper if desired, after turning.
Approximately 1 minute before burgers are done, top each with 2 cheese slices.
Meanwhile spread sauce on top half of each roll. Line bottoms of rolls with lettuce and tomato; top with cheeseburger and onion. Close sandwiches and serve. Serves 4.
In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside (you could alternately heat ingredients on a stove top).
Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grill over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning.
Approximately 2 minutes before burgers are done, brush generously with sauce and top with cheese.
Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches and serve. Serves 4.
Ranch Style Sirloin & Vegetable Kabobs
1 boneless beef top sirloin steak, cut 1" thick (approx. 1 lb)
1 packet (1 oz) dry ranch salad dressing mix
2 T water
1 T vegetable oil
1 medium green or red bell pepper cut in 1" pieces
1 medium yellow squash or zucchini, halved lengthwise, sliced crosswise in 3/4" pieces
In small bowl, combine dressing mix, water and oil; mix well.
Cut steak into 1-1/4" x 1" pieces. Alternately thread Beef and vegetables onto four 12" metal or wooden skewers skewers (soak wooden skewers in water for 30 minutes prior to using).
Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approx. 10 to 12 minutes for medium-rare to medium doneness, turning occasionally. Serves 4.
Picnic Pork Shoulder
6- to 7-pound picnic pork shoulder, preferably bone-in
The Rub
1/3 cup firmly packed dark brown sugar
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons ground white pepper
2 tablespoons ground black pepper
1 tablespoon ground cayenne pepper
1 tablespoon dry mustard
2 teaspoons ground sage
2 teaspoons ground thyme
1 teaspoon ground allspice
The Mop & Sauce
2 cups cider vinegar
1 cup corn oil
1 tablespoon Tabasco® or similar hot red pepper sauce
The Accompaniment
fluffy white hamburger buns
The day before you want to serve this dish, set out a Ziploc-type plastic bag large enough to hold the pork shoulder. Measure into the bag the rub ingredients: brown sugar; garlic powder; paprika; white, black, and cayenne peppers; dry mustard; sage; thyme; and allspice. Close the bag and shake the contents to mix the spices well, pressing out any clumps of brown sugar between your fingers. Pat the pork shoulder dry with a paper towel and place it in the bag. Seal the bag, then shake and turn it until the meat is well covered with the rub. Refrigerate, tightly closed, overnight.
Some 8 or 9 hours before you want to eat, take the pork in its bag of spices from the refrigerator and let it rest at room temperature while you fire up the smoker. Once the coals are glowing and you’ve added smoking wood to the fire pan and hot water to the water pan, transfer the picnic shoulder to the grill.
Smoke, covered, at 200 to 220 degrees F. for 3 to 4 hours, replenishing the cooker’s wood and water supplies as needed. Then prepare to start mopping. Pour the vinegar, corn oil, and Tabasco® or other hot red pepper sauce into a medium-size stainless steel or flameproof ceramic saucepan and whisk until well mixed. Baste the shoulder with the mop, using a long-handled barbecue brush or a mop. If you’re cooking a bone-in shoulder, be sure to work the mop in around the bone where the meat has begun to separate from it. Continue to smoke the picnic for another 4 to 5 hours, mopping the crusty black surface every 30 minutes or so. A meat thermometer inserted into the thickest part of the shoulder will have long since registered the 160 to 170 degrees F. recommended for pork, and by now, you’ll find, the meat can be pulled apart into luscious, incredibly tender strands all peppery around the edges.
Just before taking the shoulder from the grill, bring the liquid remaining from the mop to a boil in its pan, simmer briefly, and pour into a pitcher to pass around the table. Some folks like their pulled pork really vinegary. Have soft buns handy for purists. Serves 8 to 10.
SMOKEHOUSE BURGERS
~Shared by Larry Holmes, Toronto, Canada
1 pound ground beef
1/4 cup Kraft Original BBQ sauce
1 medium red onion, cut into 4 slices
¼ cup Kraft Zesty Italian Dressing, divided
4 slices processed cheese
4 lettuce leaves
4 slices tomato
4 hamburger buns, split, grilled
Preheat grill to medium-high heat. Mix meat and barbecue sauce; shape into 4 patties. Brush onion slices with 2 tablespoons of the dressing. Grill patties and onions 5 minutes on each side, or until patties are cooked through (160 degrees F.) and onions are tender, brushing onions occasionally with remaining 2 tablespoons dressing. Top each patty with cheese slice; grill an additional 1 to 2 minutes , or until slices of cheese begin to melt.
Place 1 lettuce leaf. 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.
Makes 4 servings: 1 cheeseburger each.
CAESAR BURGERS
~Shared by Larry Holmes, Toronto, Canada
1 pound ground beef
1/4 cup Kraft Parmesan grated cheese, divided
2 cloves garlic, minced
4 Kraft Mozzarella singles slices
2 cups torn romaine lettuce
1/4 cup Kraft Creamy Caesar Dressing, divided
4 hamburger buns, split
Preheat BBQ to medium-high heat. Mix meat, 3 tablespoons Parmesan cheese and garlic. Shape into 4 patties. Grill 6 minutes on each side or until burgers area cooked through (160 degrees, F.). Top with cheese slices. Continue grilling 1 minutes or until cheese begins to melt.
Toss lettuce with 2 tablespoons of the dressing and remaining 1 tablespoon Parmesan cheese. Spoon evenly onto bottom halves of buns; top with patties and remaining 2 tablespoons dressing. Cover with tops of buns.
Makes 4 servings.
SOUTHWESTERN-STUFFED TURKEY BURGERS
~Shared by Larry Holmes, Toronto, Canada
1 1/2 pounds extra lean turkey
1/4 cup Miracle Whip Calorie-Wise dressing divided
1 package taco seasoning mix
1/2 cup Kraft double cheddar shredded cheese – made with 2% milk
1/4 cup salsa, divided
6b lettuce leaves
6 tomato slices
6 whole wheat hamburger buns, split
Preheat greased barbecue to medium-high heat. Mix turkey, 3 tablespoons dressing and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 tablespoons of the salsa; spoon over 6 of the patties. Cover each with one of the remaining patties; pinch edges together to seal.
Grill 7 minutes on each side of until cooked through (175 degrees F.). Meanwhile, combine remaining 2 tablespoons salsa and remaining 1 tablespoon dressing.
Place lettuce, tomatoes and burgers on the bottom halves of bun; top with salsa mixture. Cover with tops of buns.
Makes 6 servings.
The three foregoing recipes from “What’s Cooking”, Kraft Canada
1. Preheat the oven to 425. Cook meat in a medium-sized nonstick skillet over medium-high heat, Stirring until meat crumbles and is no longer pink.
Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.
2. Meanwhile, unroll pizza dough, and press into bottom and halfway up sides of a lightly greased 9' x 13 inch baking dish. Line bottom of pizza crust. with
3 slices mozzarella cheese. Top with Meat mixture.
3. Bake, uncovered, at 425°. for 12 minutes. Top with remaining 3 cheese slices. and sprinkle with parmesan cheese. Bake 5 more minutes or until crust is browned. and cheese melts. Cool 5 minutes before serving.
6 servings
PEANUT BUTTER & BANANA PIE
~Submitted by Treva, Knoxville, TN
1 (3oz.) package vanilla pudding and pie filling mix
2 cups milk
1 & 1/2 cups miniature marshmallows
1/2 cup heavy cream, whipped
2 bananas, sliced
Crust:
3 cups miniature marshmallows
1/2 cup chunky peanut butter
1/4 cup margarine
4 cups cornflakes
Prepare vanilla pudding mix according to package directions, except use 2 cups milk. Chill and fold in 1 & 1/2 cups marshmallows, bananas and whipped cream.
In saucepan combine marshmallows, peanut butter and margarine. Stir in cornflakes until well-coated. Press into a greased 9-inch pie plate and chill. Fill with pudding mixture and top with additional whipped cream.
Serves 6-8.
CUSTARD PECAN PIE
~Submitted by Treva, Knoxville, TN
3 eggs, separated
1/8 tsp. salt
1/4 cup plus 2 tbsp. sugar
1/2 tsp. vanilla extract
1 cup sugar
2 tbsp cornstarch
1 cup milk
1 c. chopped pecans, toasted
1/4 cup butter or margarine
1 (9") baked pastry shell
Combine egg whites and salt in a mixing bowl; beat until foamy. Gradually add 1/4 cup plus 2 tbsp. sugar, 1 tbsp. at a time, and vanilla, beating until stiff peaks form. Set aside.
Combine 1 cup sugar and cornstarch in a heavy saucepan. Beat egg yolks lightly in a small bowl; add milk. Add yolk mixture to sugar mixture in saucepan; stir well.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly.
Remove from heat; stir in toasted pecans and butter.
Pour into pastry shell. Spread meringue over warm filling, sealing to edge of pastry. Bake at 400° for 8 minutes or until lightly browned. Garnish with sliced pecans. if desired. Cool before serving.
DELI MACARONI SALAD
~Submitted by Treva, Knoxville, TN
8 oz. elbow macaroni
Brine:
2 Cups cider vinegar
3 Cups sugar
Salad:
2 medium tomatoes diced
1 green pepper diced
1 cucumber diced
1/2 Cup red onion chopped
1 Cup mayonnaise
1/8 tsp. basil
salt and pepper to taste
Cook pasta until ala dente. Drain and rinse well with cold water. Bring vinegar and sugar to a simmer in a saucepan. Stir until sugar dissolves. Remove from heat and allow to cool. Place macaroni in a bowl and pour the brine over it. Refrigerate for at least 24 hours.
To serve:
Drain the macaroni from the brine. Mix the mayonnaise, basil, salt and pepper together. Add pasta, tomatoes, green peppers, cucumber and red onion. Toss to combine. Serve.
Serves 6 - 8.
BAKED PORK CHOPS & DIRTY RICE
~Submitted by Treva, Knoxville, TN
4 pork chops
1 cup rice
1 package dry onion soup mix
1 can cream of mushroom soup
1 medium bell pepper, cut into rings, optional
2 cups water season all and pepper
Wash chops well. Sprinkle on season all and pepper. Mix soup, onion soup mix, and water together. Place rice in baking dish. Pour mixture over top. Place chops on top of rice and soup mixture. Place bell pepper rings on top of chops. Cover with foil. Bake at 400F for an hour.
Serves 4.
BUFFALO WINGS
~Submitted by Treva, Knoxville, TN
2 & 1/2 to 3 pounds chicken wings
3/4 cup butter or margarine
1/2 cup hot sauce
1 envelope dry onion soup mix
1 to 3 teaspoons ground red pepper
1 (8 ounce) bottle blue cheese dressing
Cut off and discard wing tips; cut wings in half at joint. Place chicken on a lightly greased rack of a broiler pan; set aside. Melt butter in a small saucepan; add hot sauce, soup mix and red pepper. Brush chicken with butter mixture. Bake at 375 degrees F for 30 minutes. Remove from oven; turn chicken and brush with remaining butter mixture. Bake 10 to 15 additional minutes or until tender. Serve warm with salad dressing.
Yields about 3 dozen.
BRISKET CARNITAS
~Submitted by Treva, Knoxville, TN
1 (7-10 pound) brisket (see Note)
1 bottle Italian salad dressing
Salt, to taste
Pepper, to taste
Line baking pan with foil.
Marinate brisket in salad dressing overnight.
Remove from marinade and salt and pepper meat on both sides.
Heat pan over high heat on stovetop; sear both sides of brisket until browned.
Cover brisket with foil and reduce heat to medium.
Cook about 1 hour or until tender.
Drain fat.
Shred meat in the direction of the grain.
Note: When buying brisket, look for one which folds easily, because it won't have too much fat.
Makes 12 servings.
BURGERS ON THE GRILL
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
One pound ground round
1/4 cup ketchup
1/4 cup finely chopped onion
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Six hamburger buns split
Directions:
Combine the first five ingredients in a medium bowl; mix well. Shape into six patties.
Grill over medium coals for four to five minutes per side or until no longer pink inside.
Serve on buns.
Recipe makes six burgers.
WARM POTATO SALAD WITH BEER DRESSING
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients
2-1/2 pounds red potatoes
1/2 cup finely chopped mild red or yellow onions
1/4 cup finely chopped parsley
2 tablespoons chopped chives
Beer Dressing
6 tablespoons olive oil
1/2 cup finely chopped onions
3/4 cup lager
3 tablespoons malt or cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
Salt and pepper
Instructions
To make the salad:
Cook the potatoes in boiling salted water until a knife point can be easily inserted, about 20-25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into l/4-inch rounds. While the potatoes are still warm, gently mix them with the onions, parsley, and beer dressing. Do not over mix or the potatoes may break into pieces. Taste for salt and pepper. Garnish with chopped chives. Serve warm or at room temperature.
Yield: 6 servings
To make the dressing:
Heat 2 tablespoons of the olive oil in a small frying pan over medium heat. Add the onions and cook until just soft, about 5 minutes. Add the lager, vinegar, and sugar and boil for 5 minutes. Put into a food processor with the mustard. With the motor running, slowly pour in the remaining 4 tablespoons olive oil. Taste for salt and pepper.
Yield: about 1 cup, enough for 2-1/2 pounds of potatoes.
BABY BACK RIBS WITH CRANBERRY BARBEQUE SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 cup catsup
1 cup whole cranberry sauce
1/3 cup brown sugar
1/4 cup honey
1/4 cup. cider vinegar
1/2 cup onions, diced
dash of Tabasco Sauce
1 tbs. chili powder
1 tbs Kitchen Bouquet
2 tbs prepared mustard
1 tbs Worcestershire Sauce
2 tsp. salt
1/2 tsp. pepper
2 lbs. baby back ribs
Barbeque sauce, combine all ingredients and simmer for 10 minutes. Pour over baby back ribs bake at 325° for 1 1/2 to 2 hours. Sauce is delicious over pork, beef or chicken.
CORN SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
SAUCE
1/2 cup sour cream
4 tbs. mayonnaise
2 tbs. wine vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. black pepper
2 tsp. salt
Mix all ingredients and chill overnight.
GARLIC HERB-CRUSTED PRIME RIB ROAST
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
INGREDIENTS:
1 three-rib prime-rib roast, small end with ribs attached, at room temperature (see Notes)
2 tablespoons kosher salt
Freshly ground pepper
6 cloves garlic, cut in 1/2-inch chunks
1/2 cup chopped onion
2 Tablespoons fresh grated horseradish (see Notes)
2 Tablespoons fresh oregano leaves
2 Tablespoons flour
1/4 cup mayonnaise
1/2 cup dry red wine
1-1/2 cups beef broth
PREPARATION:
Position oven rack on the lowest level in the oven. Preheat oven to 450 F.
Carefully remove prime rib roast from the bones so that the bones are remain attached to each other (or have your butcher do it for you).
Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast. Sprinkle both ribs and roast generously with the salt and pepper.
Place garlic, onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until a smooth paste forms. Press garlic paste on all sides of the roast and place fat-side up on the rib rack in the pan.
Place in pre-heated oven and bake for 20 minutes. Reduce oven heat to 275 F. Bake an additional 1-1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 110 F. for medium-rare. (Roast will continue to cook after you remove it from the oven.) Check at 10 minute intervals until it reaches desired temperature.
Move prime rib roast and ribs to a platter and keep warm. Let rest at least 15 minutes before carving.
Meanwhile, pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
Place the roasting pan over medium-high heat and add red wine. De glaze the pan by stirring to scrape up all the browned bits from the bottom of the pan. Boil until juices are reduced by half, about 5 to 8 minutes. Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often, until reduced again by half.
Slice prime rib roast and separate ribs. Serve with the reduced pan sauce and Creamed Horseradish Dill Sauce.
Yield: 6 to 8 servings
Notes: For this cooking method to work, it is essential that the prime rib roast be at room temperature before placing in the oven. Use a micro plane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
Creamed Horseradish Dill Sauce Recipe
For me, creamed horseradish sauce is a must with prime rib or any rare roast beef. If you don't like your horseradish too hot, make the sauce a couple of days in advance and refrigerate. Horseradish loses its punch with age. Prepared bottled horseradish doesn't work as well due to the vinegar. This version is a copycat version of the tiger dill sauce served at Outback Steakhouse restaurants.
INGREDIENTS:
1/2 cup fresh grated horseradish (see Note)
1/2 cup heavy cream
1/8 teaspoon salt
1 teaspoon dill weed
PREPARATION:
Place grated horseradish, heavy cream, and salt into the bowl of a small food processor fitted with the metal blade.
Pulse until thickened to the consistency of stiff whipped cream. (Do not over-beat or you will end up with butter.)
Scrape into a bowl and fold in dill weed. Refrigerate at least two hours or overnight to let flavors meld.
Serve with Garlic Herb-Crusted Prime Rib Roast.
Yield: about 3/4 cup
Note: Use a micro plane to grate the horseradish. It's finer, faster, and easier than a box grater. The food processor doesn't chop it finely enough.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Serves : 18
1/2 cup butter
1 cup Coca-Cola
1 oz. square semi-sweet baking chocolate
3/4 cup miniature marshmallows
2 1/3 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cup granulated sugar
1/2 cup shortening
1/2 cup vegetable oil
2 tsp. vanilla
2 eggs
3/4 cup buttermilk
1/2 cup butter
1/2 cup cocoa powder
1/4 cup Coca-Cola®
1/4 cup chocolate syrup
1 tsp. vanilla
3 cups powdered sugar
In a saucepan, bring 1/2 cup butter, 1 cup Coke®, and baking chocolate to a boil.
Remove from heat and stir in marshmallows until dissolved. Set aside and allow to cool to room temperature.
In a bowl, combine flour, 3/4 cup cocoa powder, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat together sugar, shortening, oil, and 2 tsp. vanilla until fluffy. Add eggs and buttermilk and beat until smooth. Add 1/2 of the dry mixture into the wet mixture and beat until smooth, scraping the sides of the bowl often. Add cooled Coke® mixture and beat. Add remaining dry mixture and beat for 4 minutes. Batter will be thick.
Pour batter into a greased and floured 13" X 9" X 2" baking pan.
Bake on top rack of a 350 degree oven for 35-40 minutes, or until toothpick inserted in center comes out clean.
Cream butter with an electric mixer. Add 1/2 cup cocoa powder, 1/4 cup Coke®, chocolate syrup, and 1 tsp. vanilla and beat until smooth. Slowly add powdered sugar, scraping the sides of the bowl often, while beating with the mixer. If frosting seems dry, add small amounts of Coke® until you reach desired consistency. Frost cake while warm.
NOTES : Serve topped with natural vanilla bean ice cream.
BAKED BEEF BRISKET
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Prep: 10 minutes
Cook: approximately 3 hours
Servings: Serves 12
Place beef brisket, fat side up, in 13 x 10 inch shallow roasting pan. Sprinkle brisket evenly with salt, pepper and garlic. Top with onion.
Bake in 350ºF oven 1 hour, or until onions turn brown.
Add 1 cup hot water and cover pan tightly with aluminum foil.
Reduce oven temperature to 300ºF and continue cooking 2 hours or until brisket is tender.
Remove brisket and onions to warm platter. Skim fat from juices or use a gravy separator.
To make gravy, combine 1 cup water and cornstarch. Add to juices in pan. Cook over medium heat, stirring constantly, until gravy boils and thickens.
Carve brisket across the grain into thin slices.
Serve brisket and onions with gravy.
Serve with mashed potatoes and green beans.
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Heart Healthy
SENSATIONAL FOIL-PACK VEGETABLES
~Shared by Larry Holmes, Toronto, Canada
1 cup zucchini chunks (1 1/2-inch)
1 cup button mushrooms
1 cup each red and yellow pepper chunks (1 1/2-inch)
1 cup large cherry tomatoes
1/4 cup Kraft Calorie-Wise Zesty Italian dressing
2 tablespoons Kraft light 100% Parmesan grated cheese
Preheat barbecue to medium-high heat Dress vegetables and tomatoes with dressing. Place in center of 18-inch-long piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Grill 8 to 10 minutes, or until vegetables are crisp-tender, turning after 4 minutes.
Cut slits in foil to release steam. Open packet; sprinkle vegetable mixture with cheese.
Makes 6 servings (3/4 cup each)
Per serving: Calories 35; Fat 0.5 g:; Cholesterol 0mg; Sodium 200 mg; Carbohydrates 6 g; Fiber 1 g; Sugar 3 g; Protein 2 g.
CHEESE-TOPPED GRILLED TOMATOES
~Shared by Larry Holmes, Toronto, Canada
4 plum or small vine-ripe tomatoes, cut lengthwise in half
1/4 cup Kraft Calorie-Wise Zesty Italian dressing
1/2 cup Kraft part-skim Mozzarella shredded cheese
2 tablespoons Kraft light 100% Parmesan grated cheese
1 tablespoon chopped fresh herbs (basil, chives and/or parsley)
Preheat barbecue ato medium-high heat. Place tomatoes, cut-side up, in greased 8-inch square foil pan. Drizzle with dressing; sprinkle evenly with cheeses. Place pan on grate of barbecue; close lid.
Grill 10 to 12 minutes, or until cheeses are melted and bottom of tomatoes are browned.
Sprinkle with herbs just before serving.
Makes 4 servings, 2 topped tomato halves each.
Per serving: Calories 70; Fat 3.5 g; Cholesterol 10 mg; Carbohydrates 4 g; Fiber 1 g; Sugar 2 g; Protein 6 g.
BBQ SCALLOPED POTATOES
~Shared by Larry Holmes, Toronto, Canada
2 cups thinly sliced peeled potatoes (about 1/4-inch thick)
1 cup thinly sliced carrots
1/2 cup water
1/3 cup plus 1 tablespoon Kraft 100% Parmesan grated cheese, divided
1/3 cup Kraft Miracle Whip dressing
2 tablespoons chopped fresh parsley
Preheat barbecue to medium heat. Place potatoes and carrots in microwaveable bowl. Add water; cover. Microwave on HIGH 5 to 7 minutes or until potatoes are crisp-tender; drain well. Meanwhile, mix 1/3 cup Parmesan cheese and the dressing. Add to potato mixture; mix lightly.
Spoon onto center of 20-inch long piece of heavy-duty foil, sprayed with cooking spray. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on top shelf of barbecue.
Grill for 15 to 20 minutes or until vegetables are tender. Cut slit in foil to release steam. Open packet. Sprinkle potato mixture with parsley and 1 tablespoon Parmesan cheese.
Makes 6 servings, 1/2 cup each.
Per serving: Calories 130; Fat 7 g; Carbohydrates 12 g; Fiber 1 g; Protein 4 g.
Foregoing 3 recipes from “What’s Cooking” published by Kraft Canada.
SLIM POTATO SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients
3 pounds small red new potatoes
2 tablespoons seasoned rice vinegar
Salt and fresh-ground black pepper, to taste
2 tablespoons plain low-fat yogurt
1 tablespoon reduced-fat mayonnaise
1-1/2 teaspoons honey mustard
1 tablespoon minced fresh chives
1 tablespoon minced fresh tarragon
Instructions
Cook potatoes in large pan of boiling water 8 to 12 minutes or just until they can easily be pierced with tip of a sharp knife. Drain. When they are cool enough to handle but still hot, cut in half and place in a large non reactive bowl. Toss with vinegar, salt and pepper; set aside to cool.
Mix yogurt, mayonnaise and mustard in a small non reactive dish. Add to potatoes along with chives and tarragon and mix lightly. Add additional salt and pepper, if needed. Serve or chill until serving time.
Yield: 8 servings.
Per serving: 156 calories, 3 grams protein
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Diabetic Choices
CRAB PIE
~Submitted by Mary S., Nashville, TN
Yield: 32 servings
INGREDIENTS
- 2 teaspoons all-purpose flour
- 1/8 teaspoon dried thyme, crushed
- 1/8 teaspoon pepper
- 1 cup no-cholesterol real egg product
- 1/4 cup chopped red bell pepper
- 1 can (13-1/2 ounces) artichoke hearts, drained and chopped
- 6 ounces imitation crab, diced - Vegetable cooking spray
- 32 phyllo pastry sheets, cut into squares
- 3 tablespoons low-fat grated Parmesan cheese
- 2 tablespoons chives
- 1 tablespoon low-fat margarine
DIRECTIONS
Combine flour, thyme, pepper, and egg product in a bowl. Add peppers, artichokes, and crabmeat. Stir well.
Preheat oven to 350 degrees F. Coat muffin tins with cooking spray. Gently press phyllo squares into each muffin cup allowing the ends to overlap the top. Spoon the crabmeat mixture evenly into the phyllo cups. Sprinkle with cheese and chives. Brush the edges of the phyllo with margarine.
Bake for 20 minutes or until filling is set and edges of the phyllo are golden brown.
Nutritional Information Per Serving (1/32 of recipe): Calories: 75, Fat: 1.5 g, Cholesterol: 1.2 g, Sodium: 192 mg, Protein: 3.3 g, Carbohydrate: 11.7 g Diabetic Exchanges: 3/4 Bread/Starch, 1/4 Meat, 1/4 Fat, 1/4 Milk
Notes: Fourth of July signals fried chicken, apple pie, and, of course, homemade macaroni salad! Add 1 cup halved or quartered summer-ripe cherry tomatoes for festive color.
INGREDIENTS
- 2 cups cooked elbow macaroni
- 1 cup frozen baby peas, thawed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/3 cup shredded carrot
- 1/4 cup chopped red bell pepper
- 1/4 cup sliced ripe, or pimiento-stuffed, olives
- 3/4 cup fat-free mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon sugar - Salt and pepper, to taste
DIRECTIONS
Combine macaroni, peas, onion, celery, carrot, bell pepper, and olives in medium bowl. Add mayonnaise, mustard, and sugar and stir until blended. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/6 of recipe): Calories: 129, Fat: 1.3 g, Cholesterol: 0 mg, Sodium: 583 mg, Protein: 4 g, Carbohydrate: 25.6 g Diabetic Exchanges: 1-1/2 Bread/Starch
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2 tablespoons sugar
1/2 teaspoon unflavored gelatin
1/4 cup milk
1/2 cup HERSHEY'S® MINI CHIPS™ Semi-Sweet Chocolate Chips
1 tablespoon orange-flavored liqueur, rum or 1 teaspoon vanilla extract
1/2 cup cold whipping cream
Additional whipped cream (optional)
Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.
Beat whipping cream in small bowl on high speed of mixer until stiff. Gradually fold in chocolate mixture. Spoon into serving dishes. Refrigerate before serving. Garnish with additional whipped cream, if desired.
Note For high-standing mousse, prepare collars for two parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil lengthwise into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass.) After mousse has set, carefully remove foil collar.
Serves 2
STEAK STIR-FRY FOR ONE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
1 tablespoon soy sauce
2 teaspoons cider or red wine vinegar
1 garlic clove, minced
1/2 teaspoon sugar
1/4 pound sirloin steak, cut into 1/4-inch strips
1/4 cup broccoli florets
1/4 cup cauliflower
1/2 teaspoon vegetable oil
1/4 cup diced green or sweet red pepper
1/4 cup diced cabbage
1/4 cup sliced water chestnuts
2 green onion, sliced
3 tablespoons beef broth
1 teaspoon cornstarch
Hot cooked rice
Directions:
In a large reseal able plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes. In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Yield: 1 serving
CHAMPAGNE RISOTTO WITH SCALLOPS
~Submitted by Maggie, TX
2 tablespoons butter
¼ cup chopped green onions
2/3 cup Arborio or medium grain white rice
1 cup dry champagne
2 cups chicken broth
½ pound bay scallops (medium to large)
¼ cup freshly grated Parmesan cheese
salt and pepper
Melt the butter in a heavy saucepan over medium heat. Add the onions and sauté for 1 minute. Add the rice and sauté for 2 minutes. Add the champagne and simmer until the liquid is almost evaporated, stirring often. Add the broth and simmer until the rice is almost tender, stirring often. Add the scallops and simmer until they are cooked through and the rice is tender but firm. Stir in the Parmesan and season with salt and pepper.
Serves 2
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Publisher's Choice
EGGS AND HAM PIE
Perfect way to start the day for Dad. I snagged this one from the Joy of Baking web site.
1 package (14 oz.) frozen puff pastry, thawed (frozen, store bought puff pastry is fine)
1/2 pound (225 grams) ham, thinly sliced
7 large eggs
3 tablespoons green onions, finely chopped
1/2 teaspoon (3.75 grams) salt
1/4 teaspoon pepper
Egg Wash:
1 large egg, lightly beaten
1 tablespoon milk
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Have ready a 9 inch (23 cm) quiche pan or pie plate.
On a lightly floured surface, roll out one sheet of puff pastry to fit the quiche dish or pie plate. After lining the dish with the puff pastry, arrange 1/2 of the ham on top of the pastry. Break the 7 eggs and place evenly spaced around the quiche pan. Prick each yolk with a fork but do not stir yolks and whites together. Sprinkle green onions, salt and pepper over eggs and top with remaining ham. Roll the second sheet of puff pastry to fit over pan. Cover pie with the second sheet of puff pastry, pinching the two sheets of puff pastry together and then trim off excess pastry. Gather up leftover scraps and roll out to make cut outs in various shapes. Place on top of puff pastry crust.
Egg Wash: Beat egg with milk and brush the top of the puff pastry. Bake in preheated oven for 25 to 30 minutes for until golden brown. Remove from oven and cool on a wire rack. Serve hot or cold.
Makes 4 to 6 servings.
SMOKED BABY BACK RIBS WITH COLA BARBECUE SAUCE
"As a judge of national and international barbecue competitions, I've seen a lot of prize-winning teams wrap their fully cooked ribs in foil and let them "rest" for about 30 minutes. This technique not only keeps the ribs warm; the moist heat trapped inside makes them unbelievably tender."
Serving: 4
Sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon pure chile powder
1/2 teaspoon ground cumin
2/3 cup ketchup
1/3 cup cola
2 tablespoons soy sauce
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon mesquite liquid smoke
2 racks baby back ribs, 1 1/2 to 2 pounds each
Rub
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon pure chile powder
1 teaspoon freshly ground black pepper
About 2 cups mesquite chips, soaked in water for at least 1 hour
1. To make the sauce: In a medium saucepan over medium heat, warm the oil. Add the garlic, chile powder and cumin. Cook for 30 seconds, stirring occasionally. Add the remaining sauce ingredients, whisk them together and allow the sauce to simmer for about 5 minutes.
2. Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.
3. To make the rub: In a small bowl, mix the rub ingredients. Season the ribs all over with the rub, pressing the spices into the meat.
4. Drain the mesquite chips and toss them onto the burning coals or into the smoking box of a gas grill. Grill the ribs over indirect low heat (grill temperature should be about 300 degrees F) until the meat is very tender and has shrunk back from the ends of the bones, 1 1/2 to 2 hours. About 15 minutes before the ribs are done, start brushing occasionally with the sauce on both sides.
5. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Serve warm.
2 pkgs. (16 oz. each) Hot Flavor Jimmy Dean Pork Sausage
2 cans (10 oz. each) diced tomatoes & green chilies, drained
1 jar (12 oz.) sliced jalapeno peppers, drained
2 lbs. (32 oz.) process cheese spread, cut up
tortilla chips
Directions:
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in tomatoes & green chiles and jalapenos; cover and cook 2 minutes. Stir in cheese; reduce heat to medium and cook uncovered until melted, stirring frequently. Serve hot with chips
This came from the Clabber Girl website. OMG! Garlic and butter filled chicken breast, deep fried to perfection yields bundles of goodness. A sharp knife to the center of one of these packets should result in a spray of garlic butter and herbs. This is good with double-fried shoestring French fries.
Ingredients
8 skinless, boneless chicken breast halves
1/2 cup unsalted butter, softened
1/2 teaspoon ground black pepper
3-4 garlic cloves, finely mashed
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
2 cups dry bread crumbs
Oil for deep frying
1/2 lemon, sliced
Parsley and dill, garnish
Instructions
Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To make the seasoned garlic butter, in a small bowl combine the softened butter, mashed garlic, 1/2 teaspoon pepper and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
When the butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and flour. Place breadcrumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet or fryer over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve
These are made easily and may be made ahead (assemble, cover tightly and refrigerate). We double the recipe. Also, softening the tortillas in the microwave (or oven, wrapped in foil) make rolling much easier - no torn tortillas.
Heat oven to 375°. Brown ground beef until thoroughly cooked; drain. Add taco seasoning and 3/4 cup water. Cook over low heat until liquid is absorbed. Stir in 3/4 cup enchilada sauce and one cup of cheese. Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish. Pour remaining enchilada sauce over top. Cover with remaining cheese. Bake for 15 to 20 minutes or until cheese melts. Serve with Spanish Rice and refried beans. Garnish with sour cream, salsa, and lettuce.
Serves 6 (if only 2 enchiladas are served per person... yeah, right!)
SPANISH RICE
6 slices bacon, diced
2 onions, chopped fine
1 green pepper, chopped fine
1/4 teaspoon pepper
2 cans canned tomatoes, drained, chopped
2 cup cooked rice
1 teaspoon salt
Cook bacon till crisp. Remove from pan (set aside), add onions, and green pepper to frying pan, saute until tender. Add remaining ingredients and simmer gently until heated through. Place in casserole and sprinkle with the crisp bacon.
Serves 6.
REFRIED BEANS
This is a cheat method but so much better than canned 'refried beans'. I prefer using leftover, home-made beans, but these run a close second.
2 teaspoons oil
2 jalapenos, chopped fine
2 medium onions, chopped fine
4 cloves garlic, minced
4 (14 ounce) cans pinto beans (or black beans)
1 can beer
salt to taste
In a large pan saute the onions and garlic to just translucent.
Add the jalapenos and continue to saute until just beginning to brown.
Add the beans, 2 cans rinsed and drained, two with juice. Mash about half of the beans.
Bring to a boil, reduce heat and simmer for around 1 1/2 hours, adding beer as needed. Salt to taste.
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