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A
to Z
Recipes
June 14, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z
Recipes Newsletter. Today is a holiday that seems to have
been lost importance over the years. Today is Flag Day. Besides being my
baby sister's birthday, it is a day we have always celebrated and flown
the flag high in my family because it is just as patriotic to do so as
on July 4th or other holidays. The US Flag is so much more than a
symbol of our nationality, it represents liberty and freedom and the
heavy cost paid by tens of thousands of brave men and women to sustain
it.
Just a
little reminder...
You signed up for this publication and read through it twice weekly
because you love collecting recipes and enjoy cooking. I am proud to
have offered it to you over the past few years and hope to do so for
many more. I need your help. We are in dire need of recipes. If you do
not see a recipe of yours here today, it is because I have none. I have
enough of my own recipes and some from 6 readers, to produce a few more
issues. Please, share a recipe or two, won't you? Just visit the Monthly
Theme - Recipe Submissions section for the link to use for
sharing recipes. I know you won't let A to Z Recipes
Newsletter stop being what is has been for so many years, and
I thank you in advance!
I'd love to meet you during our Great
Southeastern Escape (GSEE). The dates are August
11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There
is one slot left for the beach house, so get with me ASAP if you're
thinking of attending. The web site
has been updated to detail the trip. You'll find contact email
addresses there, too.
The current Monthly Theme topic is Cheese, Please!
We're looking for recipes that use cheese. Please visit the Monthly
Theme - Recipe Submissions section to read all about it.
You'll find the link there to use for sharing recipes here at A
to Z Recipes.
We'll see you here again on Wednesday, God willing.
Kitchen
tools and gadgets at Amazon.com .
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Today is Flag Day
Over the past 226 years, our flag has been a symbol of freedom wherever
it flies. It inspires hope in people suffering under tyranny or terror.
It welcomes immigrants from every land searching for a better life. And
it rallies our nation in times of conflict and crisis.
Whenever the flag is raised, Americans are reminded of our unity in the
great cause of liberty and justice for all. Our nation's flag is hung
proudly in homes an schools, honored in parades and stadiums, flown on
the field of battle, and folded at the graves of heroes.
When Francis Scott Key saw the Stars and Stripes flying over Fort
McHenry in 1814, he knew that liberty would persevere. That same faith
was affirmed by Marines who planted the flag at Iwo Jima, and by the
heroes of 9/11, who raised and saluted the flag at Ground Zero.
By showing respect for our flag, we show reverence for the ideals that
guide our nation. And we show appreciation for the men and women who
have served and sacrificed in defense of those ideals -- from the early
patriots of the Continental Congress to the members of our military
defending freedom around the world today.
- President George W. Bush, June 2003
Source: The
White House
 
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Meaning of Flag Draped Coffin
~Shared by Jean M., OH
All Americans should be given this lesson. Those who think that America
is an arrogant nation should really reconsider that thought. Our
founding fathers used GOD's word and teachings to establish our Great
Nation and I think it's high time Americans get re-educated about this
Nation's history. Pass it along and be proud of the country we live in
and even more proud of those who serve to protect our 'GOD GIVEN'
rights and freedoms.
I hope you take the time to read this ... To understand what the flag
draped coffin really means ... Here is how to understand the flag that
laid upon it and is surrendered to so many widows and widowers.
Do you know that at military funerals, the 21-gun salute stands for the
sum of the numbers in the year 1776?
Have you ever noticed the honor guard pays meticulous attention to
correctly folding the United States of America Flag 13 times? You
probably thought it was to symbolize the original 13 colonies, but we
learn something new every day!
The 1st fold of the flag is a symbol of life.
The 2nd fold is a symbol of the belief in eternal life.
The 3rd fold is made in honor and remembrance of the veterans departing
the ranks who gave a portion of their lives for the defense of the
country to attain peace throughout the world.
The 4th fold represents the weaker nature, for as American citizens
trusting in God, it is to Him we turn in times of peace as well as in
time of war for His divine guidance.
The 5th fold is a tribute to the country, for in the words of Stephen
Decatur, 'Our Country, in dealing with other countries, may she always
be right; but it is still our country, right or wrong.'
The 6th fold is for where people's hearts lie. It is with their heart
that They pledge allegiance to the flag of the United States Of
America, and the Republic for which it stands, one Nation under God,
indivisible, with Liberty and Justice for all.
The 7th fold is a tribute to its Armed Forces, for it is through the
Armed Forces that they protect their country and their flag against all
her enemies, whether they be found within or without the boundaries of
their republic.
The 8th fold is a tribute to the one who entered into the valley of the
shadow of death, that we might see the light of day.
The 9th fold is a tribute to womanhood, and Mothers. For it has been
through their faith, their love, loyalty and devotion that the
character of the men and women who have made this country great has
been molded.
The 10th fold is a tribute to the father, for he, too, has given his
sons and daughters for the defense of their country since they were
first born.
The 11th fold represents the lower portion of the seal of King David
and King Solomon and glorifies in the Hebrews eyes, the God of Abraham,
Isaac and Jacob.
The 12th fold represents an emblem of eternity and glorifies, in the
Christians eyes, God the Father, the Son and Holy Spirit.
The 13th fold, or when the flag is completely folded, the stars are !
uppermost reminding them of their nations motto, 'In God We Trust.'
After the flag is completely folded and tucked in, it takes on the
appearance of a cocked hat, ever reminding us of the soldiers who
served under General George Washington, and the Sailors and Marines who
served under Captain John Paul Jones, who were followed by their
comrades and shipmates in the Armed Forces of the United States,
preserving for them the rights, privileges and freedoms they enjoy
today.
There are some traditions and ways of doing things that have deep
meaning. In the future, you'll see flags folded and now you will know
why....
Share this with the children you love and all others who love what is
referred to, the symbol of 'Liberty and Freedom.'
Send
12 Assorted Roses + get 12 FREE + FREE vase, only $29.99! Expires
6-30-2009
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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FLAG DAY
Each year on June 14, we celebrate the birthday of the Stars and
Stripes, which came into being on June 14, 1777. At that time, the
Second Continental Congress authorized a new flag to symbolize the new
Nation, the United States of America.
The Stars and Stripes first flew in a Flag Day celebration in Hartford,
Connecticut in 1861, during the first summer of the Civil War. The
first national observance of Flag Day occurred June 14, 1877, the
centennial of the original flag resolution.
By the mid 1890's the observance of Flag Day on June 14 was a popular
event. Mayors and governors began to issue proclamations in their
jurisdictions to celebrate this event.
In the years to follow, public sentiment for a national Flag Day
observance greatly intensified. Numerous patriotic societies and
veterans groups became identified with the Flag Day movement. Since
their main objective was to stimulate patriotism among the young,
schools were the first to become involved in flag activities.
In 1916 President Woodrow Wilson issued a proclamation calling for a
nationwide observance of Flag Day on June 14. It was not until 1949
that Congress made this day a permanent observance by resolving "That
the 14th day of June of each year is hereby designated as Flag Day. The
measure was signed into law by President Harry Truman.
Although Flag Day is not celebrated as a Federal holiday, Americans
everywhere continue to honor the history and heritage it represents.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The
Monthly Theme topic is: Cheese,
Please!
'Ahh,
the power of cheese' is more than just a
slogan for the American
Dairy Association. It is a mantra for many, as cheese is a
perfect topping, addition, and main ingredient to many a meal. We love
cheese at my house and can never have enough recipes using it. As a
matter of fact, one of my daughter's favorite recipes is "Queso
Fundido" which is almost exclusively cheese; whereas my son would dive
into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now.
How about you? What is your favorite recipe that uses cheese? That's
what we're doing this month... collecting recipes that feature cheese.
Join us in this fun monthly theme topic, won't you? Please join in the
fun and send in your Cheese,
Please! recipes for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of Cheese, Please!. We
will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes:
Cheese,
Please!.
Please use this email link for submitting all other items for
posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue for Cheese,
Please! has a deadline of June 30, 2009,
and will be posted on July 5, 2009.
Please use this email link to submit a recipe for theme
recipes: Cheese, Please!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you strike up the band and light
the candles on that cake. Please, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our June Birthday Babies:
1st
Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi
Only
birthdays shared using the appropriate
link and basic
information will be considered for posting.
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Zen of Sarcasm
~Shared by Pat, Merritt Island, FL
1. Do not walk behind me, for I may not lead. Do not walk ahead of me,
for I may not follow. Do not walk beside me either. Just pretty much
leave me alone.
2. The journey of a thousand miles begins with a broken fan belt and
leaky tire.
3. It's always darkest before dawn. So if you're going to steal your
neighbor's newspaper, that's the time to do it.
4. Don't be irreplaceable. If you can't be replaced, you can't be
promoted.
5. Always remember that you're unique. Just like everyone else.
6. Never test the depth of the water with both feet.
7. If you think nobody cares if you're alive, try missing a couple of
car payments.
8. Before you criticize someone, you should walk a mile in their shoes.
That way, when you criticize them, you're a mile away and you have
their shoes.
9. If at first you don't succeed, skydiving is probably not for you.
10. Give a man a fish and he will eat for a day. Teach him how to fish,
and he will sit in a boat and drink beer all day .
11. If you lend someone $20 and never see that person again, it was
probably a wise investment.
12. If you tell the truth, you don't have to remember anything.
13. Some days you're the bug; some days you're the windshield.
14. Everyone seems normal until you get to know them.
15. The quickest way to double your money is to fold it in half and put
it back in your pocket.
16. A closed mouth gathers no foot.
17. Duct tape is like 'The Force'. It has a light side and a dark side,
and it holds the universe together.
18. There are two theories to arguing with women. Neither one works.
19. Generally speaking, you aren't learning much when your lips are
moving .
20. Experience is something you don't get until just after you need it.
21. Never miss a good chance to shut up.
AND
22 . Never, under any circumstances, take a sleeping pill and a
laxative on the same night.
THE LAWS OF ULTIMATE REALITY
~Shared by Jim D., WA
Law of Mechanical Repair
After your hands become coated with grease, your nose will begin to
itch and you'll have to pee.
Law of Gravity
Any tool, when dropped, will roll to the least accessible corner.
Law of Random Numbers
If you dial a wrong number, you never get a busy signal and someone
always answers.
Law of the Alibi
If you tell the boss you were late for work because you had a flat
tire, the very next morning you will have a flat tire.
Variation Law
If you change lines (or traffic lanes), the one you were in will always
move faster than the one you are in now (works every time).
Law of the Bath
When the body is fully immersed in water, the telephone rings.
Law of Close Encounters
The probability of meeting someone you know increases dramatically when
you are with someone you don't want to be seen with. (or haven't
showered)
Law of the Result
When you try to prove to someone that a machine won't work, it will.
Law of Biomechanics
The severity of the itch is inversely proportional to the reach.
Law of the Theater
At any event, the people whose seats are furthest from the aisle arrive
last.
The Starbucks Law
As soon as you sit down to a cup of hot coffee, your boss will ask you
to do something which will last until the coffee is cold.
Murphy's Law of Lockers
If there are only two people in a locker room, they will have adjacent
lockers.
Law of Physical Surfaces
The chances of an open-faced jelly sandwich landing face down on a
floor covering are directly correlated to the newness and cost of the
carpet/rug.
Law of Logical Argument
Anything is possible if you don't know what you are talking about.
Brown's Law of Physical Appearance
If the shoe fits, it's ugly.
Oliver's Law of Public Speaking
A closed mouth gathers no feet.
Wilson's Law of Commercial Marketing Strategy
As soon as you find a product that you really like, they will stop
making it.
Doctors' Law
If you don't feel well, make an appointment to go to the doctor, by the
time you get there you'll feel better. Don't make an appointment and
you'll stay sick.
And my favorite:
Law of Probability
The probability of being watched is directly proportional to the
stupidity of your act.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
GREAT COLLECTION OF BARBECUE RECIPES
~Shared by Johnny, LA
J.T.'s Basic Barbecue Injection Mix
¾ cup apple juice
½ cup water
¼ cup Kosher salt
2 tablespoons Worcestershire sauce
Combine the ingredients well to make sure the salt dissolves. Inject
liberally into the meat and let rest before putting on the pit.
J.T.'s All-Purpose Barbecue Dry Rub
Makes about 3 cups
1 cup Turbinado sugar (cane sugar)
½ cup granulated sugar
1/3 cup Kosher salt
½ cup sweet paprika
1 tablespoon Cajun seasoning
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon black pepper
Combine all the ingredients and sift to incorporate the spices
completely.
Heavy Tomato-Based Barbecue Sauce
½ gallon ketchup
2 ½ cups apple cider vinegar
1 ½ cups Worcestershire sauce
1 ½ cups water
2 cups sugar
4 cups dark brown sugar
¼ teaspoon salt
½ cup yellow mustard
1/3 cup vegetable oil
3 tablespoons chili powder
3 tablespoons paprika
2 tablespoons black pepper
Combine the ketchup, cider vinegar, Worcestershire and water. Bring to
a simmer to assist in dissolving the sugars. Combine the remaining
ingredients and add to the mixture. Simmer for 15 to 20 minutes over
low heat. Let cool and hold for service at room temperature. Or, the
sauce can be stored in an airtight container and refrigerated to use
later.
Vinegar-Based Barbecue Sauce
Makes about 2 ½ cups
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
2 teaspoons crushed red pepper
1 tablespoon Tabasco
2 teaspoons Worcestershire sauce
1 teaspoon Kosher salt
1 teaspoon coarse black pepper
Combine all the ingredients in a saucepan and bring to a simmer. Simmer
for 10 minutes and cool.
Carolina Mustard Barbecue Sauce
½ gallon prepared mustard
1 ½ cups apple cider vinegar
5 cups cane sugar
1 tablespoon Cajun seasoning
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
Combine all the ingredients and slowly bring to a simmer. Keep a close
eye as this sauce can scorch very easily. Stir frequently. Let cool.
Light Tomato-Based Sauce
1 (28-ounce) can tomato puree
1/3 cup prepared mustard
3 cups water
½ cup apple cider vinegar
¼ cup Karo corn syrup
2 tablespoons lemon juice
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon granulated garlic
Combine all the ingredients and slowly bring to a simmer. Stir
frequently. Let cool.
PORK TENDERLOIN CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
2 lbs. pork tenderloin, cut bite-size pieces
3 sm. onions, cut up fine
Sm. green pepper, cut into pieces
Make an 8-ounce bag medium noodles according to directions. Put in
layers in casserole. Over this pour 2 cans tomato soup and 1 cup water.
Sprinkle over top with Parmesan cheese. Cover tightly. Bake 2 hours at
350 degrees.
Serves 6-8.
CREAM CHEESE MOUSSE
~Shared by Doe, Okanagan, B.C., Canada
This mousse can be made up to 2 days ahead of serving the parfaits.
Have ready your parfait glasses, filled with pudding, compote or
marmalade.
1 1/2 c heavy cream
1/3 c sugar
4 tbsp cold water
3 lg egg yolks
1 1/2 tsp gelatin
8 oz cream cheese
3 tbsp icing sugar
In bowl, beat the heavy cream until it forms soft peaks, cover with
plastic wrap and chill.
In very small pot, combine the sugar and 2 tbsp cold water and boil to
248F - you may need to tip the pan to get an accurate reading.
Meanwhile in small bowl, beat egg yolks with mixer until blended. When
syrup reaches 248f turn the mixer on high and pour the sugar syrup onto
the mixing yolks, avoiding the beaters and the sides of the bowl. Beat
on medium speed until the mix cools and becomes pale and ribbony, about
4 mins. set aside.
In small bowl, sprinkle gelatin over remaining 2 tbsp cold water and
let it soften and swell, 2 min.
Meanwhile warm the cream cheese until soft in a bowl set over a pan of
simmering water, being careful not to overheat it. Whisk until it's
smooth. Add the icing sugar and the softened gelatin, whisking until
smooth and completely blended. Take the bowl from the heat and let the
mix cool to room temp, 10-15 mins, it will thicken slightly. Fold the
reserved sugar egg-yolk mix into the cream cheese mix. Then gently fold
into he whipped cream.
RICE SURPRISE
~Shared by Larry J., Spring Hill, TN
INGREDIENTS:
1 cup rice
Chicken broth
1 cup sour cream
1-1/2 Tablespoons Jalapeno pepper, seeded and minced
1-1/2 Tablespoons Jalapeno juice
1/3 cup creamy Italian dressing
1 can water chestnuts, drained and sliced
1 pound Monterey Jack cheese, grated
TO PREPARE:
Cook rice according to package directions, substituting chicken broth
for water. Combine all ingredients except cheese.
Pour one-half of the mixture into a 2 quart casserole; top with
one-half of cheese. Repeat layer. Bake uncovered in
a 350 degree oven for 30 minutes. (If you like very hot food,
you may increase the quantity of Jalapenos.)
SERVES: 8
Source: Little Rock Cooks...Recipes Handed Down from Generation to
Generation
MOCHA COFFEE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk
Pour hot coffee into a mug. Stir in cocoa, sugar and milk.
ITALIAN FOCACCIA SANDWICHES
~Shared by Larry Holmes, Toronto, Canada
1 focaccia bread (10-inch size)
2 tablespoons sun-dried tomato pesto
12 thin slices provolone cheese (about 6 ounces)
6 paper-thin slices red onion
12 paper-thin slices prosciutto
6 tablespoons diced green pepper
6 tablespoons non-fat Italian dressing
Preheat slightly sprayed 2-sides electric grill for 5 minutes. Split
focaccia in half horizontally. Spread each cut side with thin coating
of pesto.
Place 6 slices of cheese on pesto on bottom half of focaccia.
Layer red onion and prosciutto on cheese. Sprinkle green
pepper over all.
Drizzle with dressing. Top with remaining 6 slices of
cheese. Cover with top half of focaccia. Cut into 8
wedges. Place 2 wedges on frill. Close lid. Cook
for 5 minutes until bread is toasted and cheese is melted
inside. Repeat with remaining wedges.
Makes 8 sandwiches.
CILANTRO SOUP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
My cream of cilantro was inspired by a dish I ate at a little
tequileria in San Diego. The tequileria served their sopa de cilantro
with heavy cream. My version uses blended root vegetables and low fat
milk or skim milk to create a thick, creamy texture.
Prep time: 20 min
Total time: 20 min
Ingredients
1 tsp extra virgin olive oil
1-2 cloves garlic, crushed (optional)
2 medium onions, chopped
2 ribs celery, chopped (optional)
1 bulb fennel, chopped (optional)
1 tsp coriander (optional)
1-2 medium potatoes, chopped
Vegetable broth, to desired consistency
1 bunch cilantro, fresh
Pinch salt, to taste
Fresh ground pepper, to taste
Splash soy milk or skim milk
Fresh cilantro, for garnish
Heat oil, onion, garlic, celery, fennel, and coriander in a saucepan at
a high heat until veggies are translucent. Add potatoes and broth and
bring to a boil. Lower heat and add cilantro until cilantro is just
wilted.
Transfer soup to a blender and blend until smooth (do this in batches).
Pour soup back into the saucepan, cover, and simmer a few more minutes.
Taste to determine if it needs a pinch of salt and add it if necessary.
Last, add soy milk (or skim milk) and stir it in. Serve hot and garnish
with fresh cilantro.
Tips
To save a step, use fingerling potatoes. They cook quickly due to their
small size so you won't need to chop them very much (or at all).
TEXAS SHEET CAKE RECIPES
~Shared by Linda H., Rosharon, TX
I have made the chocolate version of the Texas Sheet Cake for
years. When I saw the "white" version I had to try it. It is
as rich as the chocolate one bu different. Made both for
Mom's 86th birthday. Surprised her at dinner and the
consensus of the seniors was overwhelmingly positive for both versions!
~Linda
WHITE TEXAS SHEET CAKE
~Shared by Linda H., Rosharon, TX
Make this cake a day ahead.
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
FROSTING:
1/2 cup butter or margarine
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts
In a large saucepan, bring 1 cup butter or margarine and water to a
boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1
teaspoon almond extract, and baking soda until smooth. Pour batter into
a greased 10 x 15 x 1 inch baking pan. Bake at 375 degrees for 20 to 22
minutes, or until cake is golden brown and tests done. Cool for 20
minutes.
FROSTING: Combine 1/2 cup butter or margarine and milk in a saucepan;
bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond
extract. Stir in pecans. Spread frosting over warm cake.
Makes 1 - 10 x 15 x 1 inch sheet cake
Source: Nancy's
Kitchen
TEXAS SHEET CAKE
~Shared by Linda H., Rosharon, TX
1 C. butter or margarine
1 C. water
4 Tbsp cocoa-rounding
2 C. sugar
2 C. flour
½ Tsp salt
1 Tsp soda
1 Tsp vanilla
2 Eggs
½ C. sour cream
1 tsp cinnamon
Preheat oven to 350°. Grease and flour large cookie sheet
(oversized with enclosed corners).
In a large saucepan combine butter or margarine and
cocoa. When melted add water. Bring to full
boil. Remove from heat then add sugar, flour, salt, soda,
vanilla, eggs and sour cream. Mix together well.
Then pour onto cookie sheet. Bake for 25 minutes.
Last 5 minutes cake is baking start to prepare frosting.
Frost with Texas Longhorn Sheet Cake Frosting.
Texas Longhorn Sheet Cake Frosting
½ C. butter or margarine
4 Tbsp cocoa-rounding
6 Tbsp milk
1 Lb. Confectioner sugar
1 Tsp vanilla
1 C. chopped pecans
In saucepan combine butter or margarine and cocoa. When
melted add milk. Bring to full boil. Remove from
heat then add sugar and vanilla. Mix together well.
Then add pecans and mix well. Pour over hot cake.
Serve when cooled.
RHUBARB SQUARES
~Shared by Mary H., Montreal, Canada
Base:
1 cup flour
½ cup butter
1 tablespoon sugar
Combine and pat into a greased and floured, 8” x 8” pan. Bake
for 10 minutes at 350 degrees F.
Filling:
2 ½ cups chopped rhubarb
1 ¼ cups sugar
2 tablespoons flour
3 egg yolks
dash of salt
Cook filling in large saucepan at medium-high heat until thick,
stirring frequently (it takes about ten minutes). Cool for
about half an hour, then spread on base. Beat egg whites
until soft peaks form and add 6 tablespoons sugar while slowly
continuing to beat. Beat until stiff peaks form.
Spread on top of rhubarb filling and cook until light brown at 350
degrees F. – about 10 minutes.
QUICK AND EASY WHITE BEAN SALAD
~Shared by Treva, NC
You can easily double or quadruple the recipe to serve a larger group.
1 14.5-ounce can white beans, drained but not rinsed
2 Tbsp chopped red onion
A squeeze of lemon juice
2 teaspoons wine vinegar
1 Tbsp extra virgin olive oil
1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some
combination of finely chopped rosemary, tarragon, thyme, and lavender
Salt and freshly ground pepper to taste
1. After you chop up the onion, squeeze a little lemon juice over it
and let it sit while prepping the other ingredients. According to my
mother, this will take the edge off the onion.
2. Combine all ingredients into a serving dish. You can serve right
away if you want, but if you chill for a few hours, the flavors will
come together better.
Serves 4. Lasts a couple of days in the refrigerator.
Source: Simply Recipes
BROWNIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing
pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional
1. Heat oven to 350F. Combine chocolate and butter in a small saucepan
over very low heat, stirring occasionally. When chocolate is just about
melted, remove from heat, and continue to stir until mixture is smooth.
Meanwhile, grease an 8-inch-square baking pan. If you like, also line
it with waxed or parchment paper and grease that.
2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at
a time. Add flour (and salt and vanilla if you are using them), and
stir to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely
firm in the middle. Cool on a rack before cutting.
Yield: About 1 dozen brownies.
SAVORY STUFFED MUSHROOMS
~Shared by Jim D., WA
Ingredients
1 pound stuffing button mushrooms
2 cups herbed seasoned stuffing mix
2 cups grated swiss cheese
1/3 cup chicken broth
1 can water chestnuts, chopped
1 large jar pimientos, drained
1 stick butter
Directions
Combine herb seasoned stuffing mix with the grated swiss cheese then
add the water chestnuts and half the pimientos (save the other half for
a garnish). Add the chicken broth and mix well. Clean and remove the
stems of the mushrooms. Melt the butter then dip the mushrooms in it.
Any remaining butter pour over the mushrooms. Stuff the mushrooms with
the stuffing mix and place a pimiento strip on top of each one. Place
in a 350F degree preheated oven for 15 minutes or until the cheese
melts or you can also use the microwave for 5 minutes or until the
cheese melts.
Cook Time: 15 Min
Servings: 6
UNCLE BILL’S ONION RINGS
(In Batter and Panko Bread Crumbs – Deep Fried)
~Shared by Bill Anatooskin, Burnaby, BC,
Canada
Author of "From
Uncle Bill's Kitchen"
Creator of the Dilly Core,
a handy new kitchen tool.
Makes: 2 - 4 servings
2 cups canola oil for frying or more if required
1 large white onion, sliced into 1/4"
thick slices
1 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. seasoning salt
1 large egg, lightly beaten
1 cup whole milk, homogenized
1 cup Panko bread crumbs or more if needed
Seasoning salt to sprinkle
In a deep 8” round saucepan, or a small deep fryer, add the oil and
heat to 365 F.
Slice onions into 1/4" thick slices and separate rings.
In a large bowl, whisk together flour, baking powder and seasoning salt.
Dredge all the onion rings into the flour mixture until well coated;
set aside.
In a bowl, whisk the eggs and milk, and add to the remaining flour
mixture that was used for dredging the onion rings.
Whisk until a creamy batter is formed, not too thick. If too
thick, add some milk if too thin.
Place a wire rack on a sheet of aluminum foil to catch drippings.
Dip the flour coated onion rings in the batter to coat well.
Using a fork, place the coated onion rings on the wire rack until the
excess batter drips off, about 1 minute.
In a deep mixing bowl, add the Panko bread crumbs.
Roll the onion rings in the bread crumbs until thoroughly coated.
Deep fry the onion rings in batches of 4 to 6 rings for 1 minute, turn
over and continue to deep fry for another 30 seconds to 1 minute or
until golden. Do not overcook.
Drain on paper towels and season with seasoning salt.
Serve with a sprinkle of your choice of vinegars, and some ketchup on
the side and dip the onion rings.
NOTE: You can use regular bread crumbs if you do not have
Panko.
APPLEBEE'S LOW-FAT ASIAN CHICKEN SALAD
~Shared by Barb, Chula Vista, CA
As the seasons change so does the menu, at this popular 1064-unit
casual restaurant chain. You’ll find this item in the “Low-Fat and
Fabulous” column during the summer months where it’s been a favorite
since 1997. As with any salad, the waistline violator is the
traditionally fat-filled dressing that’s drizzled in gobs over the top
of very healthy greens (a tablespoon of dressing is usually around
10-12 grams of fat each). So if we can just figure out a cool way to
make the dressing fat-free, we’re well on our way to making huge salad
– four of them to be exact – with only 12 grams of fat on the entire
plate. Most of those grams come from the chicken breast, while the
crunchy chow mein noodles pick up the rest. Just be sure to plan ahead
when you make this one. The chicken should marinate for a few hours if
you want it to taste like the original. Get ready for some big,
meal-size salads.
1 cup teriyaki marinade
4 chicken breast fillets Fat-Free Asian Dressing
2 cups water
1/2 cup granulated sugar
3 tablespoons dry pectin
1 tablespoon white vinegar
1/2 teaspoon soy sauce
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 cups chopped romaine lettuce
8 cups chopped iceberg lettuce
3 cups shredded red cabbage
3 cups shredded green cabbage
2 cups shredded carrots
1 cup chopped green onion
1 1/3 cups crispy chow mein noodles
1. Combine teriyaki marinade and chicken breasts in a medium bowl or
resealable plastic bag. Marinate chicken for 3-4 hours.
2. Prepare the dressing by combining all of the ingredients in a small
saucepan over medium heat. Bring mixture to a rolling boil while
stirring often with a whisk, then remove the pan from the heat to cool.
When dressing has cooled, pour it into a covered container and chill.
3. When chicken breasts have marinated, preheat barbecue grill to high
heat. Grill chicken for 3-4 minutes per side, or until done.
4. Combine the romaine and iceberg lettuce, red and green cabbage and 1
cup of shredded carrots in a large bowl with the dressing. Toss well.
5. Divide the tossed greens among four plates. Sprinkle 1/4 cup of
green onions over each salad, followed by 1/3 cup of crispy chow mein
noodles.
6. When the chicken breasts are done, slice each one, widthwise, into
bite-size pieces. Sprinkle the sliced chicken breasts over each salad.
7. Place a 1/4 cup pile of shredded carrots in the center of each
salad.
Nutrition Facts
Serving size – 1 salad
Total servings – 4
Fat (per serving) – 12g
Calories (per serving) – 575
CHICKEN AND BISCUITS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
3 tbs. Margarine
3 chicken breasts, cooked & boned
3 tbs. chopped onion
3 tbs. chopped celery
2 tbs. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. Can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and
saute onion and celery. Add Worcestershire sauce, Tabasco, salt and
pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour
cream and milk; set aside. With a rolling pin, roll each biscuit out
flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit
over and pinch all edges together. Place biscuits in lightly greased
baking dish and bake 10-15 minutes at 400 degrees or until lightly
brown. Remove from oven and cover with soup mixture and grated cheese
and return to oven for 10-15 minutes until cheese and soup are bubbly.
PEACH & BERRY COBBLER
~Shared by Shirley, WA
1 tbl. cornstarch
¼ c. brown sugar
½ c. cold water
2 c. sugared sliced peaches
1 c. blueberries
1 tbl. butter
1 tbl. lemon juice
Mix first three ingredients. Add fruits. Cook and
stir till mixture thickens. Add butter and lemon
juice. Pour into 9 inch square
pan. Top with crust.
Cobbler Crust:
½ c. sugar
1 ½ tsp. baking powder
½ tsp. salt
½ c. milk
¼ c. soft butter
2 tbl. sugar
¼ tsp. nutmeg
Sift together flour, sugar, baking powder and salt. Add milk and butter
all at once. Beat until smooth and pour over fruit.
Mix 2 tbl. sugar and the nutmeg and sprinkle over batter.
Bake at 350°F. for 30 min.
Note: If can fruit is used, drain and use juice instead of
the water called for in recipe.
SEAFOOD CHOWDER WITH PASTA
~Shared by Julia, TX
Seafood chowder recipe with pasta, crab, butter, mushrooms, and other
ingredients.
INGREDIENTS:
2 to 2 1/2 cups cooked pasta, small shells
6 tablespoons butter
8 ounces sliced fresh mushrooms
2 envelopes (1 ounce each) Newburg sauce mix
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions
1/2 cup flaked crabmeat or lobster
1/2 cup cooked shrimp, coarsely chopped
PREPARATION:
Melt butter in 3-quart non aluminum saucepan. Add mushrooms; saute for
3 minutes. Add sauce mix; stir to blend. Add milk, water and wine;
cook, whisking, until mixture comes to a boil. Reduce heat; simmer for
about 5 minutes, stirring constantly. Add green onions, pasta, crabmeat
or lobster, and chopped shrimp; stir to combine. Heat through. Spoon
into serving bowls and garnish each serving with chopped parsley.
Serves 6.
Source: Diana Rattray, About.com
APPLE PECAN CHICKEN ROLL-UP
~Shared by Luanne, FL
This is a recipe I took from the side of a box of rice. I used a red
delicious apple in it as they don't cook up. It is good enough for
fussy guests !!!!!!!
Makes 4 servings
Ingredients
1/2 cup apple juice
1/2 cup UNCLE BEN'S Instant Brown Rice
1/2 cup finely chopped unpeeled apple
1/4 cup chopped pecans
3 tablespoons sliced green onions
4 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon vegetable oil
1. Heat oven to 400°F. In small saucepan, bring apple juice to a boil.
Add rice, cover, reduce heat and simmer 8 to 10 minutes or until liquid
is absorbed. Stir in apple, pecans and green onions. Remove from heat.
2. Flatten each chicken breast to about 1/4-inch thickness by pounding
between two pieces of waxed paper. Place 1/4 of rice mixture on each
chicken breast. Roll up, tucking in edges. Secure with toothpicks.
3. Heat oil in medium skillet over medium-high heat. Add chicken and
cook 4 to 5 minutes or until lightly browned; place in shallow baking
pan. Bake 20 to 25 minutes or until chicken is no longer pink in center.
Note:
I thinned a can of cream of chicken soup with 1/4 can of water and
added about 1/4 cup of sour cream, little garlic powder and sweet
paprika for a sauce.
JULIE'S BUTTER TART SQUARES
~Shared by Jim H., Calgary, Alberta, Canada
Bottom Layer
½ cup Butter or Margarine, softened
2 Tbsp Icing Sugar
1 ½ cups flour
Top Layer
1 ½ cups brown sugar, lightly packed
¼ cup melted butter or margarine
2 eggs, beaten
1 Tbsp vinegar
1 tsp vanilla
1 cup raisins or currants
Pre-heat oven to 350 degF.
Cream butter and sugar, blend in flour. Pat into a 9”x9” pan.
Bake for 5 minutes. Combine remaining ingredients, pour over base
(bottom layer) and bake at 350 deg for 30-40 minutes or until set. Cut
into squares.
CHICKEN APRICOT
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
6 Chicken breasts halves
1 1/2 cups Water, well seasoned with
salt, fresh ground pepper
29 ounces Apricot halves, canned
1 cup Apricot nectar
5 tablespoons Brandy
Cook the chicken breasts in a pressure cooker with 1 1/2 cups water
(check owner's manual for required water amount), timing 8 minutes
after the pressure has been reached. This facilitates skinning and
boning the breasts, and also yields a generous amount of excellent
stock. After the breasts are cooked, skinned, and boned, place them in
a single layer in a suitable casserole, then lay the apricot halves on
top. Combine the apricot nectar and the broth from the pressure cooker,
and pour over the chicken. Cover and bake in a 350 degree oven for
about 15-20 minutes, or long enough to heat the dish through. Just
before serving, stir in the brandy.
Serves 6.
HONEY BUN CAKE
~Shared by Doe, Okanagan, B.C., Canada
Cake-
Pam
18 oz plain yellow cake mix
1 c sour cream
3/4 c oil
4 lg eggs
Filling-
1/3 c honey
1/3 c light brown sugar
1 tbsp cinnamon
1/2 c f.c. pecans - optional
Sugar Glaze-
2 c icing sugar, sifted
1/3 c milk
1 tsp vanilla
Preheat 350. Lightly mist 13x8 pan. Set aside. Place cake mix, sour
cream, oil & eggs in lg bowl. Blend on low 1 min, scrape down,
increase speed to med, beat 2 mins more. Pour batter into prepped pan.
Add filling. Drizzle honey on top of batter, then sprinkle on br sugar,
cinn & pecans. With dinner knife, swirl through these ingred to
blend slightly. Place in oven. Bake til golden brown & springs
back, 38-40 mins. Place on rack to cool while making glaze. For glaze,
put icing sugar, milk & vanilla in sm bowl & stir til
mix is well combined. Pour glaze over top of hot cake in pan, spreading
it to sides with spoon. Let cool 20 mins before cutting into squares
& serving warm. Store this cake covered in Saran wrap at room
temp.
COUNTRY-STYLE VANILLA ICE CREAM
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
6 C. milk divided
2 C. sugar
4 eggs beaten
1 t. vanilla extract
2 pkg. (3.4 oz each) instant vanilla pudding mix
1 (8 oz) carton
In a large saucepan heat 2 1/2 C. milk to 175. Stir in the
sugar until dissolved. Whisk a small amount of hot mixture
into the eggs. Return all to the pan, whisking
constantly. Cook and stir over low heat until mixture reaches
at least 160 and coats the back of a metal spoon. Remove from
the heat. Cool quickly by placing pan in a bowl of ice water,
stir for 2 minutes. Stir in vanilla.
Place remaining milk in a bowl, whisk in pudding mixes for 2
minutes. Let stand for 2 minutes or until soft set.
Stir into egg mixture. Stir in whipped topping.
Press waxed paper onto surface of custard. Refrigerate for
several hours or overnight.
Fill cylinder of ice cream freezer 2/3 full; freeze according to the
manufacturer's directions. Refrigerate remaining mixture
until ready to freeze. Transfer to a freezer container;
freeze 2-4 hours before serving.
SUNSET DIP
~Shared by Linda H., Rosharon, TX
1 pkg. (8 oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 cup Pace® Thick & Chunky Salsa
Tortilla chips
Spread cream cheese in 9" microwave-safe pie plate. Sprinkle with
Cheddar cheese.
Microwave on HIGH 2 to 3 min. or until Cheddar cheese melts.
Top with salsa. Serve with chips.
Source: Campbell's Kitchen
CHERRY ANGEL SQUARES
~Shared by Treva, NC
1 (10-inch) angel food cake
1 can cherry pie filling & topping
1 pkg. instant vanilla pudding mix
2 c. milk
1 c. sour cream
Break 10-inch angel food cake into chunks and place half in bottom of 9
x 9 inch square pan. Spread cherry pie filling and topping over cake;
top with remaining cake chunks. Mix instant vanilla pudding mix and
milk as directed on package. Stir in sour cream. Pour over cake-cherry
mixture and let stand overnight.
Serves 8 to 10.
CORN ON THE COBB WITH CHEESE AND LIME
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
4 ears of corn in the husk
1/4 cup mayonnaise
1/8 teaspoon cayenne, or to taste
3/4 cup feta ceese, crumbled lime wedges
Prepare grill. Soak corn in husks in cold water 10 minutes. Drain corn
and grill on a rack set 5 to 6 inches over glowing coals until husks
are charred, about 10 minutes. Shuck corn and grill until kernels are
browned in spots, about 10 minutes.
While corn is grilling, in a small bowl whisk together mayonnaise and
cayenne. Brush mayonnaise mixture onto hot corn and sprinkle with feta.
Serve corn on the cob with lime wedges.
OLD FASHIONED CREAM PIE
~Shared by Jim D., WA
Makes 2 pies
Ingredients
2 cups sugar
5 tablespoons corn starch (heaping)
1 tablespoon vanilla - add last
1 pint of half & half
1 pint whipping cream
1 stick butter
Directions
Put sugar and cornstarch in a bowl, add enough half & half to
moisten sugar. Melt butter in heavy saucepan add rest of half &
half and whipping cream. Add sugar and cornstarch. Cook at medium or
low heat stirring constantly until thick about 20 or 25 minutes, add
vanilla pour into unbaked pie shells, sprinkle each pie with nutmeg.
Bake for 30 to 40 min.
Servings: 6
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CURRIED RICE PILAF
~Shared by Ann, FL
This recipe serves: 4
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients
2/3 teaspoon butter, unsalted
1/3 cup finely chopped onion
2/3 teaspoon curry powder
2/3 cup converted rice
1 cup vegetable stock or water
salt to taste
freshly ground black pepper
Cooking Instructions
1. Preheat the oven to 350°F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add
the onion, and cook for 3 to 4 minutes until the onions become
translucent but not brown. Add the curry powder and stir.
3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4
minutes.
4. Add the stock and bring to a boil over high heat.
5. As soon as the stock comes to a boil, cover the pot and place in the
oven for 18 minutes.
6. Add the salt, pepper, and fluff with a fork .
Nutrition Facts
Serving Size:about 1/2 cup
Calories 128
Protein 3 g
Total Carbohydrate 25 g
Dietary Fiber 1 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 1 g
Total Fat 1 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fatty Acid (tfa) 0 g
Omega-3 Fatty Acid 0 g
Omega-6 Fatty Acid 0 g
Cholesterol 2 mg
Percent Calories from Fat 5 %
Percent Calories from Protein 9 %
Percent Calories from Carbohydrate 86 %
Source: www.foodfit.com
HUNGARIAN BEEF GOULASH
~Shared by Jim D., WA
Makes 8 servings, about 1 cup each
Ingredients
2 pounds beef stew meat (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika (or a mixture of the two),
preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley
Instructions
1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds
with the bottom of a saucepan. Transfer to a small bowl and stir in
paprika, salt and pepper. Sprinkle the beef with the spice mixture and
toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium
saucepan; bring to a simmer. Pour over the beef and vegetables. Place
bay leaves on top. Cover and cook until the beef is very tender, 4 to 4
1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the
surface of the stew. Add the cornstarch mixture to the stew and cook on
high, stirring 2 or 3 times, until slightly thickened, 10 to 15
minutes. Serve sprinkled with parsley.
Tips
Cover and refrigerate for up to 2 days or freeze for up to 4 months.
Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables.
Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate
in separate covered containers for up to 1 day.
Ingredient Note: Paprika specifically labeled as Hungarian is worth
seeking out for this dish because it delivers a fuller, richer flavor
than regular or Spanish paprika.
Nutrition Information
Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg
cholesterol; 6 g carbohydrate; 25 g protein; 1 g fiber; 250 mg sodium;
298 mg potassium.
Nutrition bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A
(25% dv), Iron (15% dv).
0 Carbohydrate Servings
Exchanges: 1 vegetable, 3 lean meat
Source: EatingWell.com
HEALTHY OVEN-ROASTED TOMATOES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
12 Roma tomatoes
1/4 cup extra virgin olive oil
Kosher or fine sea salt
Cut the tomatoes in half lengthwise. Toss them in a large
bowl with the extra virgin olive oil. Allow them to sit for 1
hour. Pre-heat the oven to 225 degrees F. Place the
tomatoes cut side up on a cookie sheet (that has been covered with
foil). Sprinkle lightly with salt. Bake for 1-2
hours (or until tender). Allow to cool before
serving. Store in covered container in the refrigerator.
Makes 24.
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SEAFOOD GARLIC ANTIPASTO
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1 pound scallops, squid or shrimp, or a combination, cut
into pieces
- 3/4 cup chopped snow peas
- 3/4 cup chopped red peppers
- 1/2 cup diced tomatoes
- 1/3 cup red onions
- 1/3 cup minced coriander or dill
- 1/4 cup sliced black olives
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1-1/2 teaspoons minced garlic
- Pepper to taste
DIRECTIONS
In a nonstick skillet sprayed with vegetable spray, cook the seafood
over medium-high heat for 3 minutes, or until just done. Drain excess
liquid, if any, and place seafood in serving bowl. Let cool slightly.
Add snow peas, red peppers, tomatoes, red onions, coriander and olives;
mix well. Whisk together lemon juice, olive oil, garlic; pour over
seafood mixture. Add pepper to taste. Chill for 1 hour before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 150,
Carbohydrate: 7 g, Fiber: 1 g, Protein: 17 g, Fat: 6 g, Sodium: 137 mg,
Cholesterol: 115 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat
Source: "The Best Diabetes Cookbook" by Katherine Younker
MOZZARELLA AND TOMATO FLATBREADS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 (6-inch) whole wheat or white pita rounds
- 2 teaspoons bottled minced garlic
- 1 cup shredded part-skim mozzarella cheese
- 6 ounces plum tomatoes, sliced, or sweet grape cherry
tomatoes, quartered
- 1/4 teaspoon salt
- 2 ounces thinly sliced yellow onion
- 1/2 medium green bell pepper, cut in thin slivers
- 1 tablespoon dried basil leaves
- 1/4 teaspoon dried pepper flakes, optional
- 12 kalamata olives, pitted and coarsely chopped
DIRECTIONS
Preheat oven to 475 degrees F.
Place pita rounds on a baking sheet and spread 1/2 teaspoon garlic
evenly over each round.
Sprinkle each round equally with remaining ingredients in the order
given. Spray lightly with cooking spray.
Bake 7-10 minutes or until cheese has melted and is beginning to
lightly brown on edges.
Nutritional Information Per Serving (1 whole pita round): Calories:
245, Fat: 7 g, Cholesterol: 16 mg, Sodium: 496 mg, Carbohydrate: 36 g,
Dietary Fiber: 4 g, Sugars: 5 g, Protein: 13 g
Diabetic Exchanges: 2 Starch, 1 Medium-Fat Meat, 1 Vegetable
Source: "Quick and Easy Low-Carb Cooking"
APPLE-GLAZED TURKEY
~Shared by Mary S., Nashville, TN
Yield: 16 servings
INGREDIENTS
- One 12 to 14 pound turkey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 apples, cored and quartered
- 1 container (12 ounces) frozen apple juice concentrate,
thawed
- 1 can (14 ounces) ready-to-use chicken broth
- 1-1/2 teaspoons rubbed sage
DIRECTIONS
Preheat the oven to 325 degrees F. Line a roasting pan with aluminum
foil.
Place the turkey in the roasting pan and rub it inside and out with the
salt and pepper; place the apples inside the cavity. Pour the apple
juice concentrate evenly over the turkey. Pour the chicken broth into
the pan.
Sprinkle the sage evenly over the top of the turkey. Cover loosely with
aluminum foil and roast for 3 hours, basting with the pan juices every
30 minutes.
Remove the foil and roast for another 1 to 1-1/2 hours, or until no
pink remains in the turkey and its juices run clear. Allow to sit for
15 minutes before carving.
Nutritional Information Per Serving (1/16 of turkey): Calories: 432,
Fat: 18 g, Cholesterol: 147 mg, Sodium: 384 mg, Carbohydrate: 14 g,
Dietary Fiber: 0 g, Sugars: 13 g, Protein: 51 g
Diabetic Exchanges: 1 Carbohydrate, 7 Lean Meat
Source: "Mr. Food Every Day's a Holiday Diabetic Cookbook"
ITALIAN WEDDING SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
Meatballs:
- 1/2 pound 95% lean ground beef or ground turkey
- 1/4 cup very finely chopped onion
- 2 tablespoons fat-free egg substitute or 1 egg white,
beaten
- 2 tablespoons oat bran
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
Rest of ingredients:
- 5 cups unsalted chicken broth
- 3/4 cup (1/4-inch dice) carrots
- 2 teaspoons chicken bouillon granules
- 1-1/2 teaspoons crushed garlic
- 2 cups thinly sliced escarole
- 1/2 cup uncooked orzo pasta or 3 ounces other small pasta
- 2 teaspoons dried parsley, finely crumbled
- Grated Parmesan cheese (optional)
DIRECTIONS
To make the meatballs, combine all of the meatball ingredients and mix
well. Shape into 3/4-inch balls and set aside.
Place the broth, carrots, bouillon granules, and garlic in a 3-quart
pot and bring to a boil. Drop the meatballs into the pot a few at a
time until they have all been added. Cover and simmer over medium-low
heat for 10 minutes. Use a slotted spoon to remove about half of the
carrots. Place the carrots and about 1 cup of the broth in a blender
and carefully blend at low speed until smooth. Pour the blended mixture
back into the pot.
Add the escarole and orzo and simmer covered for an additional 9
minutes, or until the pasta is al dente. (Be careful not to overcook as
the pasta will continue to cook a bit more in the hot soup.) Serve hot,
topping each serving with a sprinkling of parsley and some grated
Parmesan cheese if desired.
Nutritional Information Per Serving (1 cup): Calories: 148,
Carbohydrate: 15 g, Cholesterol: 24 mg, Fat: 3.7 g, Saturated Fat: 1.6
g, Fiber: 1.8 g, Protein: 13 g, Sodium: 358 mg, Calcium: 43 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 3/4 Starch, 1 Vegetable
Source: "The Complete Diabetes Prevention Plan"
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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BROILED MACKEREL WITH LEMON BUTTER
- 1938
~Shared by Patricia, Charlevoix, MI
1 pound Mackerel
Salt and pepper to taste
Parsley
Order the Mackerel split for broiling. Thoroughly wash and then dust
with salt and pepper. Place flesh side up on an oiled broiler pan and
broil fifteen minutes or until flesh is tender when pierced with a
fork. A few minute before removing from oven, drizzle lemon butter over
and complete cooking. Garnish with parsley and serve.
Lemon Butter
1/4 cup butter
1 tablespoon lemon juice
Cream butter and slowly add lemon juice. Spoon over fish or vegetables.
Serves two.
HOME-STYLE CHICKEN SOUP
(CROCKPOT RECIPE)
~Shared by Treva, NC
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup cubed cooked chicken
1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup sliced fresh carrot
1/4 cup sliced celery
1 bay leaf
1/8 teaspoon dried thyme
3/4 cup cooked egg noodles
In a 1-1/2-qt. slow cooker, combine the first eight ingredients. Cover
and cook on low for 6 hours. Stir in noodles; cover and cook on high
for 10 minutes. Discard bay leaf.
Yield: 4 servings.
Nutrition Facts One serving: 1 cup (prepared with reduced-sodium
chicken broth and 1-1/4 cups sliced fresh mushrooms) Calories: 131 Fat:
3 g Saturated Fat: 1 g Cholesterol: 38 mg Sodium: 453 mg Carbohydrate:
12 g Fiber: 2 g Protein: 14 g
Source: Cooking for 2
CURRIED SWEET POTATO-APPLE PILAF
~Shared by Mary S., Nashville, TN
1-1/2 teaspoons olive oil
1/4 cup chopped green onions
1 clove garlic -- minced
1/2 cup long-grain rice -- uncooked
1 cup water
2/3 cup sweet potato -- peeled and diced
1 cup Granny Smith apple -- peeled and cubed
1/4 cup frozen green peas
2 tablespoons currants
3/4 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
Heat oil in medium saucepan over medium-high heat. Add onions and
garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Add water and
sweet potato; bring to a boil. Cover, reduce heat, and simmer 15
minutes or until liquid is almost absorbed. Stir in apple and remaining
ingredients; cover and simmer 3 minutes or until thoroughly heated.
Yield: 2 servings.
BACON & EGG SURPRISES
~Shared by Maggie, TX
Yield: 1 serving
Lean Bacon (2 regular slices or one very large slice)
2 eggs
2 mushrooms - sliced
1 tomato halved
Green and red pepper - 1 medium slice of each
Low fat grated cheese (about 1 Tablespoon)
Partially cook the bacon until it is limp.
Spray the inside of a ramekin with cooking spray and lay the bacon
inside to create a cup overlapping the side of the ramekin.
Place the half tomato in the bottom and layer with the mushrooms and
peppers.
Crack the eggs over the top, ensuring not to break the yolks. Cover the
whole top with low fat grated cheese and bake in an oven for
approximately 20 minutes at about 375 F.
When your surprise is cooked, run a knife around the inside of the
ramekin and you should be able to pull the surprise out in tack by
lifting the bacon that is sticking out at the top.
Note: You can mass create these by using a deep muffin tin.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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SUMMERTIME FRITTATA
This frittata satisfies big appetites and is perfect for Father's Day.
You can serve it hot, cold, or room temperature, so its perfect for a
relaxed meal. Try it for a summer lunch and serve it with a green
salad.
Serving: 8
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
2 sweet sausages (approximately 1/3 to 1/2 pound)
2 hot sausages (approximately 1/3 to 1/2 pound)
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium shallots, finely chopped
½ pound mushrooms, thinly sliced
2 small zucchini, thinly sliced
1 medium garlic clove, minced
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
12 eggs
1 ½ cups shredded sharp Cheddar cheese (approximately 6 ounces)
4 medium plum (Roma) tomatoes, sliced
Garnish
2 tablespoons fresh basil, finely chopped
¼ cup sour cream
1. In a medium skillet over medium heat, cook the sausage, turning
frequently. Drain on paper towels and let cool. When cooled, slice it
into ¼-inch pieces and set aside.
2. Heat the butter and olive oil in a 12-inch, nonstick skillet with an
ovenproof handle over medium-high heat. Add the shallots and sauté
until soft but not brown, about 3 minutes. Add the mushrooms and sauté
for 1 to 2 minutes. Add the zucchini and continue cooking for 2
minutes. Add the garlic and cook for 1 minute. Arrange the sausage
slices around the vegetables and season with ¼ teaspoon salt and a
pinch of pepper.
3. Preheat the oven to 425F. In a medium bowl combine the eggs and the
remaining salt and pepper, and whisk until well blended. Stir in 1 ¼
cups shredded cheese.
4. Pour the egg mixture over the sausages and vegetables in the skillet
and cook over medium-low heat, stirring occasionally, until the bottom
of the mixture is lightly browned, about 5 minutes. Arrange the sliced
tomatoes around the edge of the skillet. Sprinkle with the remaining
cheese.
5. Transfer the skillet to the oven and bake until the frittata is
puffed and brown, 10 to 15 minutes.
6. Remove from the oven and invert onto a plate. Invert again onto a
serving platter, so the tomato border faces up. Place a large dollop of
sour cream in the center and garnish with the fresh chopped basil.
Cook's Notes: This may be prepared 2 hours in advance through step 2
and kept covered at room temperature. Although it will be completely
different in texture and taste, the frittata may be made 1 day ahead,
refrigerated, and served at room temperature. Use a non-stick pan, if
possible, for ease in inverting the frittata. The frittata may also be
served right out of the pan.
Based on individual serving.
Calories: 460
Total Fat: 38 g
Carbohydrates: 7 g
Protein: 23 g
Source: The Taste of Summer by Diane Worthington
CHICKEN MUSHROOM STROFANOFF
Yield: 4 servings
1 cup sour cream, regular or low fat
2 tablespoons chopped fresh dill
2 tablespoons olive oil
4 boneless, skinless chicken thighs, cut into 1/2-inch pieces
1 clove garlic, minced
1/2 pound domestic mushrooms, sliced
1 red onion, chopped
1 pound wide noodles
2 tablespoons Dijon mustard
Directions:
This melt-in-your-mouth favorite is really tasty with chicken instead
of traditional beef. Substituting chicken also makes this a lighter
meal.
1. In a large bowl, combine the onion, garlic, mushrooms, chicken and
salt and pepper. Toss to combine.
2. In a large skillet, heat the oil over medium high heat. Add the
chicken mixture and cook for 5 to 7 minutes, until the chicken is just
done and golden brown.
3. Meanwhile, bring a large pot of salted water to boil and cook the
noodles according to package directions. Reserve 1 cup of the pasta
water just before straining the pasta. Submerge the noodles in an ice
water bath to stop the cooking; strain again and set aside.
4. Turn the heat off the pan with the chicken and add the sour cream
and the mustard. Stir in and slowly add about 1/4 of the reserved pasta
water to create a sauce. Stir in the cooked noodles and add more pasta
water if needed to thin the sauce. Adjust seasoning with additional
salt and pepper and top with dill.
Nutrition Facts
Per serving
Total Calories: 362 Carbohydrates: 25.65 g
Total Fat: 17.74 g Protein: 24.26 g
Sat Fat: 4.49 g Fiber: 1.52 g
Cholesterol: 98 mg Sodium: 234 mg
Source: Rori Trovato, featured on iVillage
FRENZIED FRIED RICE
This fried rice is hearty enough for a light supper. It is so good that
you might want to make double and save some!
Serving: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
2 skinless, boneless chicken breast halves (about 2/3 pound total),
fresh or frozen
Cooking oil spray (optional)
2 large eggs (optional)
2 tablespoons peanut or other vegetable oil
1 large onion (for 1 cup chopped)
1 cup already-sliced mushrooms
¼ cup dry sherry
3 tablespoons reduced-sodium soy sauce, plus additional for serving
(optional)
1 tablespoon bottled minced garlic
4 cups leftover cooked rice (regular long-grain or quick-cooking brown)
1 to 2 bunches scallions (green onions; for ¾ cup chopped)
1 can (5 ounces) sliced water chestnuts
1 cup frozen green peas
1 ½ tablespoons dark sesame oil
1. If the chicken is frozen, run it under hot water so you can remove
any packaging. Place the chicken on a microwave-safe plate and
microwave 2 minutes, uncovered, on high, to begin defrosting.
2. Meanwhile, if you're using the eggs, spray a 12-inch nonstick
skillet with cooking oil spray and set it over medium heat. Beat the
eggs lightly, pour them into the skillet, and cook without stirring (as
you would with an omelet) until they are almost dry. While the eggs
cook, cut the chicken (fresh or partially defrosted), into bite-size
chunks. When the eggs are ready, remove them to a plate and set aside.
3. Heat 1 tablespoon of the peanut oil in the 12-inch skillet over high
heat. Add the chicken and cook, stirring occasionally. As it cooks,
peel and coarsely chop the onion, adding it to the skillet as you chop.
Cook 1 minute. Stir in the remaining 1 tablespoon peanut oil, the
mushrooms, sherry, 3 tablespoons soy sauce, and garlic, then add the
rice and cook about 3 minutes, stirring frequently.
4. Slice the scallions, using the white and enough of the tender green
tops to make ¾ cup. Add them to the skillet and stir well. Drain the
water chestnuts and roughly chop, adding them as you chop. Add the peas
and sesame oil. If using the egg, cut it into thin strips, add to the
skillet, and stir. Stir-fry 1 minute more to heat the water chestnuts
and peas. Serve, passing extra soy sauce at the table (if using).
Based on individual serving.
Calories: 560
Total Fat: 16 g
Carbohydrates: 73 g
Protein: 30 g
Source: Desperation Dinners! by Beverly Mills and Alicia Ross
BEEF WITH ASPARAGUS
Serving: Serves: 4
Cook Time: 20 minutes
Total Time: 1 hour
2 teaspoons ginger, minced
2 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1/2 pound lean beef, cut into 1/2-inch strips
2 teaspoons cornstarch
4 tablespoons peanut oil, divided use
2 cloves garlic, crushed
1 pound asparagus, cut into 1/2-inch pieces
1 small red onion, sliced
2 tablespoons oyster sauce
Hot cooked rice
1. In a medium bowl, combine the ginger, sherry, and soy sauce to make
a marinade. Add the beef strips and marinate in the refrigerator for up
to 4 hours, but for at least 30 minutes. Drain the beef, reserving
marinade. Add enough water to marinade to make 1/3 cup. Add cornstarch
to marinade mixture and set aside.
2. Heat 2 tablespoons of the peanut oil in a wok over high heat. Add
the beef and stir-fry until barely pink. Remove beef from the pan. Add
remaining 2 tablespoons of oil to the wok. Add crushed garlic and
stir-fry for a few seconds. Add asparagus and sliced onions. Stir-fry
over medium-high heat until crisp-tender. Return beef to the pan and
add the reserved marinade and oyster sauce. Cook over high heat until
sauce thickens. Serve immediately with hot cooked rice.
Source: Lifestyle Cooks
ARTICHOKE SOUP
Artichokes make this an elegant soup - but its easy too! You can keep
all the ingredients on-hand in your pantry for a great impromptu meal.
Serve with crusty rolls bought at a grocer or baker's.
Serving: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
3 (14-oz) cans artichoke hearts, drained
3 (10 ¾ -oz) cans 99% fat free cream of mushroom soup
1 cup skim milk
2 cups chicken broth
½ cup dry white wine
dash cayenne
1. Place artichokes in food processor and puree. Combine remaining
ingredients in bowl and add to processor. Blend until well combined.
2. Transfer to pot and heat over low heat to serve.
Based on individual serving.
Calories: 135
Total Fat: 11 g
Carbohydrates: 52 g
Protein: 21 g
Source: A Trim & Terrific Louisana Kitchen by Holly Clegg
TEXAS CAVIAR
My sergeant's wife sent some of this stuff to work with him the other
night. We ate it with Tostito "Scoops". Yum!
1 (15.8 oz) can black-eyed peas
1/2 c. red onion, diced
1/4 c. green pepper, diced
1 garlic clove, minced
2 tbsp. vinegar
1 tbsp. extra virgin olive oil
1/2 c. fresh cilantro, chopped
Drain and rinse the black-eyed peas. Add the red onion, green pepper,
and minced garlic and stir. Combine vinegar and oil and pour over
vegetables. Add chopped cilantro and toss gently. Refrigerate overnight
to chill and blend the flavors.
Makes four 1/2 c. servings.
CREAMY LAYERED BLT DIP
Here's another dip to help use up that bag of Tostito "Scoops".
16 oz container sour cream
1/2 tsp onion powder
2.1 oz pkg ready to serve bacon
1 cup shredded cheddar cheese
2 medium tomatoes, chopped
1 cup shredded lettuce
Mix sour cream and onion powder. Spoon into bottom of shallow serving
dish. Heat bacon as directed on package, cut into small pieces.
Sprinkle over sour cream mixture. Top with cheese, 3/4 cup of the
tomato and the lettuce, sprinkle with remaining tomato. Serve with
chips, fresh vegetables or crackers.
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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