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A
to Z
Recipes
June 24, 2009
Always
something to make you think,
laugh and cook.
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Good afternoon and welcome to your Wednesday edition of A to
Z Recipes Newsletter. It is "hump day" for most folks in that
it is the middle of the work week and you're halfway to the weekend.
Working shiftwork as I do, it is hard to tell where the middle is, lol.
We're short-handed at work so sometimes the end is not in sight. But
Wednesdays are traditionally a day to celebrate the weekend being near,
and I'm right there with you, folks, even though I am working mine.
I've received recipes from some readers whose names have been absent of
late and I thank each of you. Of course, my "regulars" have been a
blessing as their "regular" recipe contributions have kept this
publication afloat. As you may imagine, it takes a lot of work to
produce a large newsletter like this twice weekly. Since most people
appreciate that it contains recipes from readers, I intend to continue
with that style of publication. It will mean that each of you will have
to share the burden by sharing a recipe from time to time, ok?
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 Sunday, God willing.
Kitchen
tools and gadgets at Amazon.com .
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Larry J., Spring Hill, TN
Without GOD, our week would be:
Sinday, Mournday, Tearsday, Wasteday, Thirstday, Fightday &
Shatterday.
Remember seven days WITHOUT GOD makes one WEAK!
 
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking
With JP
The other day my daughter came into my office in tears. I asked what
was wrong. She indicated that she had just ruined her
relationship with her best friend.
I asked what happened. My daughter explained that she had
been texting her best friend about a date that she had Friday evening.
Apparently her friend had become both angry and jealous that Jodie had
not told her about the date earlier. It didn’t seem to matter
what my daughter text back - the situation had escalated out of
control.
I asked my daughter if she had tried to call her friend. My
daughter looked at me with a surprised look. It was obvious
she had not thought of this. After all, in this world of
texting a phone call seems strange, unusual, odd, and a bit old
fashioned. I suggested again “Call Her”.
She did.
Ten minutes later she came back into the office, gave me a hug, and
said - “Thanks Dad, all is fine, I’m going over to her house to hang
for a while.”
Remember that “how” you communicate (e.g., texting, phone, email,
letters, instant messaging, face to face, etc.) significantly impacts
“what” you can say and “how” you can say it.
Send 12 Assorted Roses + get 12 FREE + FREE vase, only $29.99! Expires 6-30-2009
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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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Keeping Soaked Beans Handy
~Shared by Johnny, LA
Bulk beans are so much cheaper than buying canned beans, it always
takes a little planning though, and in the past I'd always forget. Not
anymore, I have a big yogurt container boldly marked "BEANS" that I
keep filled with soaking beans in the refrigerator all the time.
When I make a pot of beans, I've made it a habit to clean the
container, refill it with beans and water, then put it back in the
fridge. In a few days when I want to make beans again, they are ready
to cook.
Now, I make beans at least once a week, so this works very well, and
the beans don't go bad. It's healthier too. I know what I put in my
beans and don't have to read a label to double check ingredients.
I try to keep at least one cup of beans soaking, but usually two. Cover
the beans with equally the same amount of water if not more. Sometimes
after a couple days I will check them to make sure the beans haven't
soaked up all the water and will add more.
Here is my favorite easy bean recipe:
Ingredients:
1 cup pre-soaked black beans
1 cup pre-soaked kidney beans or other bean
1/2 or one whole onion, diced (to taste)
1 large can of diced tomatoes
1/2 cup of rice or quinoa
1/2 bell pepper, any color (optional)
1-2 Tbsp. olive oil (other vegetable oil may be substituted)
1 Tbsp. cumin
1/2 tsp - 1 Tbsp. cayenne (to taste)
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. chili pepper flakes
1-2 Tbsp. garlic powder OR 2-4 cloves freshly diced garlic
Directions:
Rinse your soaked beans in a colander. Dump them into a large stock pot
and cover by about an inch-two inches more of water.
Boil on medium heat until soft, but not squishy. Usually for about an
hour. Check on them occasionally to ensure water level stays above
beans and that you don't burn them.
Put oil, all spices, and garlic into a frying pan on medium heat and
fry for about a minute.
Add diced onions and peppers to oil and fry for another minute or two
until just soft, and remove from heat.
Dump beans into colander and rinse again, then return to pot.
Mix beans, diced tomatoes, and onion spice mixture together.
Add rice or quinoa and one cup of water. Cover.
Heat back to a slow boil for 20-30 minutes stirring occasionally until
rice/quinoa has cooked thoroughly.
Serve with chips as a snack, with tortillas and taco fixings, or eat as
a main dish.
By Mara
Check Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
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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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A Cowboy's Guide to Life
~Shared by Treva, NC
Life's tough......It's even tougher if you're stupid. -John Wayne
Don't interfere with something that ain't botherin' you none.
The easiest way to eat crow is while it's still warm. The colder it
gets, the harder it is to swaller.
If you find yourself in a hole, the first thing to do is stop diggin'.
If it don't seem like it's worth the effort, it probably ain't.
The biggest troublemaker you'll probably ever have to deal with watches
you shave his face in the mirror every morning.
Never ask a barber if you need a haircut.
Keep skunks and bankers and lawyers at a distance.
Your fences need to be horse-high, pig-tight, and bull-strong.
Life is simpler when you plow around the stump.
A bumble bee is considerably faster than a John Deere tractor.
Words that soak into your ears are whispered...not yelled.
Meanness don't jes' happen overnight.
Do not corner something that you know is meaner than you.
It don't take a very big person to carry a grudge.
You cannot unsay a cruel word.
Every path has a few puddles.
When you wallow with pigs, expect to get dirty.
The best sermons are lived, not preached.
Most of the stuff people worry about ain't never gonna happen, anyway.
Don't judge folks by their relatives.
Remember that silence is sometimes the best answer.
Live a good, honorable life. Then when you get older and think back,
you'll enjoy it a second time.
Timing has a lot to do with the outcome of a rain dance.
Sometimes you get, and sometimes you get got.
If you get to thinkin' you're a person of some influence, try orderin'
somebody else's dog around.
Don't worry about bitin' off more'n you can chew; your mouth is
probably a whole lot bigger'n you think.
Generally, you ain't learnin' nothing when your mouth's a-jawin'.
If you're ridin' ahead of the herd, take a look back every now and then
to make sure it's still there with ya.
Good judgement comes from experience, and a lotta that comes from bad
judgement.
Lettin' the cat outta the bag is a whole lot easier than puttin' it
back.
The quickest way to double your money is to fold it over and put it
back into your pocket.
Don't squat with your spurs on.
Always drink upstream from the herd.
There's two theories to arguin' with a woman. Neither one works.
There's three kinds of men: the one that learns by reading.
The few who learn by observation
and the rest of them have to tinkle on the electric fence for
themselves.
Never kick a cowchip on a hot day.
Never slap a man who's chewin' tobacco.
When you give a lesson in meanness to a critter or a person, don't be
surprised if they learn their lesson.
When you're throwin' your weight around, be ready to have it thrown
around by somebody else.
After eating an entire bull, a mountain lion felt so good he started
roaring.
A hunter came along and shot him. The moral:
When you're full of bull, keep your mouth shut.
Seeds of Wisdom
~Shared by Pam, OH
Sometimes, when I look at my children, I say to myself, 'Lillian, you
should have remained a virgin.'
- Lillian Carter (mother of Jimmy Carter)
I had a rose named after me and I was very flattered. But I was not
pleased to read the description in the catalog: - 'No good in a bed,
but fine against a wall.'
- Eleanor Roosevelt
Last week, I stated this woman was the ugliest woman I had ever seen. I
have since been visited by her sister, and now wish to withdraw that
statement.
- Mark Twain
The secret of a good sermon is to have a good beginning and a good
ending; and to have the two as close together as possible.
- George Burns
Santa Claus has the right idea. Visit people only once a year.
- Victor Borge
Be careful about reading health books. You may die of a misprint.
- Mark Twain
By all means, marry. If you get a good wife, you'll become happy; if
you get a bad one, you'll become a philosopher.
- Socrates
I was married by a judge. I should have asked for a jury.
- Groucho Marx
My wife has a slight impediment in her speech. Every now and then she
stops to breathe.
- Jimmy Durante
I have never hated a man enough to give his diamonds back.
- Zsa Zsa Gabor
Only Irish coffee provides in a single glass all four essential food
groups: alcohol, caffeine, sugar and fat.
- Alex Levine
My luck is so bad that if I bought a cemetery, people would stop dying.
- Rodney Dangerfield
Money can't buy you happiness. But it does bring you a more pleasant
form of misery.
- Spike Milligan
Until I was thirteen, I thought my name was SHUT UP.
- Joe Namath
I don't feel old. I don't feel anything until noon. Then it's time for
my nap.
- Bob Hope
I never drink water because of the disgusting things that fish do in it.
- W. C. Fields
We could certainly slow the aging process down if it had to work its
way through Congress.
- Will Rogers
Don't worry about avoiding temptation. As you grow older, it will avoid
you.
- Winston Churchill
Maybe it's true that life begins at fifty. But everything else starts
to wear out, fall out, or spread out.
- Phyllis Diller
By the time a man is wise enough to watch his step, he's too old to go
anywhere.
- Billy Crystal
And the cardiologist's diet: - If it tastes good spit it out.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
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| Recipe Reviews, Reader Comments |
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Recipe Name: Julie's Butter Tart Squares
Shared by: Jim H., Calgary, Alberta, Canada
Posted on: June
14, 2009
Review by: Pat, Merritt Island, FL
This was excellent! The recipe was clear and easy to
follow. My visiting family attacked the tart with a spoon
before it had barely cooled. My husband and I finished up the
crumbs that were left this evening. The tart tends to be a
bit crumbly, so I'm not kidding about finishing up the
crumbs. It is definitely a KEEPER! Thanks
Jim. Pat
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.
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:
JAVA NUTS
~Shared by Linda H., Rosharon, TX
Excellent and sooooo easy!
Makes About 4 cups
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon coarse kosher salt
1 large egg white
2 tablespoons instant espresso granules
4 cups walnut halves
Preheat oven to 325°F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl, combine sugar, cinnamon, and salt; mix well and set
aside.
In a large bowl, beat egg white, and instant espresso granules until
dissolved and frothy. Fold nuts into coffee mixture and toss until
evenly coated.
Sprinkle nuts with cinnamon-sugar mixture, and mix until evenly coated.
Spread walnuts on baking sheet. Bake 5 minutes, stir nuts and continue
baking for 5 more minutes, or until dry to the touch.
Remove from oven, loosen walnuts from tray and let cool. Store in an
airtight container.
This super walnut recipe features a flavorful combo of ingredients that
turn plain walnuts into a company fancy treat! Of course, why not treat
your gang to a bowl of these easy-to-make nibblers any time, from movie
night to game night -- you name it!
Source MrFood.com
HURRICANE'S CHICKEN CASSEROLE
~Shared by Barb C., Chula Vista, CA
1 (6 oz) pkg herb-seasoned dry bread stuffing mix
1 (16 oz) pkg chicken tenderloins
1 can cream of celery soup
1 can cream of chicken soup
1 (15 oz) can peas, drained
1 (16 oz) can carrots, drained
1 (2.8 oz) can French fried onions
Prepare stuffing according to package directions; line bottom of a
13x9-inch baking dish with prepared stuffing. Preheat oven to
325 degrees. Prepare chicken tenders according to package
directions, then cut into bite-sized pieces. In a large bowl,
combine cream of celery soup, cream of chicken soup, peas, carrots and
chicken pieces. Mix well and spread mixture on top of
stuffing, then sprinkle with fried onions. Bake at 325
degrees for 15 to 20 minutes, or until heated through.
Source: LilBitsThisnThatPSP@Yahoogroups.com
MEATBALLS IN MUSHROOM GRAVY
~Shared by Luanne, FL
This is a simple but very tasty dish. You may do it in the crockpot or
oven, which ever suits your needs.
1 bag of frozen meatballs ( you may thaw or leave frozen) Frozen will
need longer cook time.
For the gravy:
1 cup. sour cream
1/2 tsp. powdered garlic
1 4 oz can mushrooms (undrained)
2 tsp. dill weed
1 can cream of mushroom soup
Mix altogether, blending very well then place meatballs in casserole or
crockpot and pour gravy over meatballs. Bake in 300 degree oven for 30
minutes or place in crockpot and cook on low about 2 1/2 hours.
Serve with noodles, rice or mashed potatoes.
GRILLED TERIYAKI STEAKS WITH FRUIT SALSA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
4 beef or pork tenderloin filets, cut 3/4" thick
1/3 cup, plus 2 tbsp teriyaki marinade, divided
Fruit Salsa:
2 medium plums or 1 large peach, pitted and diced
2 tbsp. low sugar orange marmalade
2 tbsp. finely chopped red onion
1 tbsp lime juice
2 tsp finely chopped jalapeno
Trim fat from steaks. Place in 1/3 cup marinade in plastic bag. Close
bag securely and turn to coat. Marinate in refrigerator for 30 minutes,
turning once. In a small bowl combine ingredients for salsa. Remove
steaks from marinade and discard marinade. Place steaks on grill over
medium hot coals. Grill uncovered 14 - 20 minutes for medium rare to
medium or 22 - 25 minutes for medium well to well done, turning
occasionally. Drizzle steaks with additional marinade and serve with
salsa.
Serves 4
Per Serving:
Calories: 204
Fat: 2g
Saturated Fat: 0 g
Sodium: 276 mg
ELLENDER'S SEAFOOD GUMBO
(the late Louisiana Sen. Allen Ellender)
~Shared by Johnny, LA
5 Tbsp fat (vegetable oil or bacon fat)
1 Tbsp flour, rounded
2 lbs onions, chopped fine
3 stalks celery, chopped fine
1 medium bell pepper, chopped fine
3 pods of garlic, chopped fine
1 lemon (yellow zest only, remove white pulpy membrane and chop rest of
lemon)
(a few dashes Worcestershire sauce, hot sauce, thyme, Creole seasoning)
2 bay leaves
salt to taste
To the fat add flour and brown, stirring constantly to make
scorchy-tasting roux. Add onions, fry slowly until well-browned and
reduced to a pulp. Add rest of ingredients at one time and simmer for
30 to 45 minutes.
2-1/2 lbs okra
fat (about 2 Tbsp)
3 lbs fresh shrimp tails, peeled and deveined
1 lb crabmeat
1 pint oysters
handful each of onion tops and parsley
After cutting in small pieces, cook the okra slowly in a small pot in
about 2 Tbsp of fat until no longer ropy, stirring often to prevent
scorching or browning. Add to basic sauce and continue to cook for not
less than 20 minutes.
Add shrimp and crabmeat, and about 10 minutes later, the oysters. Add
water to make the sauce of a soupy consistency. Cook for about 20
minutes after the mixture has started to boil.
About 10 minutes before serving, add a handful of chopped onion tops
and parsley. Serve over rice in soup bowls.
8 servings
EASY GRAPE SALAD
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds
Wash grapes in a colander under running water, and remove all stems.
Place in a large bowl.
In a separate bowl, stir together the cream cheese and marshmallow
creme until smooth and creamy. Pour the mixture over the grapes. Using
a rubber spatula or large serving spoon, fold the mixture into the
grapes until well coated. Fold in the almonds.
This salad may be served immediately, or covered and refrigerated for 1
hour to set slightly, and to allow flavors to blend.
CHEESY GARLIC BREAD
~Shared by Jim D., WA
The serrated edges on a bread knife can pull off the cheesy crust. To
prevent this, place the finished garlic bread cheese side down on a
cutting board. Slicing through the crust (rather than the cheese) first
will keep the cheese in place.
Serves 6 to 8
5 cloves garlic , grated
8 tablespoons unsalted butter (1 stick), softened
1/2 teaspoon water
1/4 teaspoon Table salt
1/4 teaspoon ground black pepper
1 baguette (18- to 20-inch), sliced in half horizontally
1 1/2 cups cheese (shredded Italian blend)
1. Adjust oven rack to lower-middle position and heat oven to 400
degrees. Cook garlic, 1 tablespoon butter, and water in small nonstick
skillet over low heat, stirring occasionally, until straw colored, 7 to
10 minutes.
2. Mix hot garlic, remaining butter, salt, and pepper in bowl and
spread on cut sides of bread. Sandwich bread back together and wrap
loaf in foil. Place on baking sheet and bake for 15 minutes.
3. Carefully unwrap bread and place halves, buttered sides up, on
baking sheet. Bake until just beginning to color, about 10 minutes.
Remove from oven and set oven to broil.
4. Sprinkle bread with cheese. Broil until cheese has melted and bread
is crisp, 1 to 2 minutes. Transfer bread to cutting board with cheese
side facing down. Cut into pieces. Serve.
CIRCASSIAN CHICKEN
~Shared by Treva, NC
2 full chicken breasts (both halves)
4 tablespoons olive or walnut oil
4 teaspoons paprika
1 ½ cups chopped walnuts
3 chopped garlic cloves
2 tablespoons chopped green onions
1 teaspoon cayenne
2 tablespoons chopped parsley
2 slices of bread, crusts removed
1 quart chicken stock*
Salt
Black pepper
The juice of a lemon
*If cooking gluten-free, use gluten-free stock.
1. Bring the chicken stock to a simmer and add the chicken breasts. Add
some water if there is not enough liquid to cover the meat. Simmer
gently for 10 minutes, then turn off the heat.
2. Meanwhile, heat the olive or walnut oil in a small pot over low heat
and add the paprika. Stir well to combine. Heat until you can smell the
aroma of the paprika, then turn off the heat.
3. Tear the bread into chunks and put into a bowl. Ladle out about a
cup or two of the chicken broth and pour it over the bread.
4. Set aside 1/2 cup of walnuts and put in a bowl with the green onions
and 1 tablespoon of the parsley.
5. Put the rest of the walnuts into a food processor with the garlic,
the cayenne, about a teaspoon of salt, the rest of the parsley and the
soaked bread. Buzz to make a thick, relatively chunky paste. If it
needs a bit more chicken broth to loosen up, add some a tablespoon at a
time.
6. Stir the paprika-oil, then pour it into the food processor and buzz
to combine. Taste the mixture to see if it needs salt.
7. Pull the skin off the chicken breasts and tear the meat into shreds.
Put it in the bowl with the unchopped walnuts, green onions and such.
8. Add the walnut-paprika paste from the food processor to the bowl and
stir gently to combine everything thoroughly. Add black pepper and
lemon juice to taste and stir one more time to combine.
Serves 4-6
CORNBREAD MUFFINS
~Shared by Charlie, Mobile, AL
1 and one half cups cornmeal
One half tsp. salt
2 Tbsp. baking powder
1 cup flour
1 Tbsp. sugar
2 eggs, beaten
2 and one quarter cups milk
One quarter cup butter, melted
Sift dry ingredients. Combine beaten eggs, milk and melted butter and
mix with dry ingredients. Place in well-greased muffin tins (or put
paper baking cups in muffin tins) and fill 2/3 the way full. Bake at
450 degrees for 18 - 20 minutes.
Yield: 10 large muffins/12 regular size.
CHICKEN & POTATO BAKE
~Shared by Pat, Merritt Island, FL
Ready in 1 hour or less
INGREDIENTS:
1 chicken (about 3 lbs) cut up
1 lb red potatoes , cut in chunks
1/2 -3/4 C bottled Italian salad dressing
1 Tbs. Italian seasoning
garlic or garlic powder to taste
1/2-3/4 C grated Parmesan cheese
DIRECTIONS:
Place chicken in a 13 x 9 x 2” baking dish. Arrange potatoes
around chicken. Drizzle with dressing; sprinkle with Italian
seasoning and Parmesan cheese.
Cover and bake 400F for 20 minutes. Uncover; bake 20 -30
minutes longer or until potatoes are tender and chicken juices run
clear.
Makes 4 servings.
POTATO AND EGG CASSEROLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
12 eggs
1 cup sour cream
1 tsp. seasoned salt (or to taste)
3/4 stick of butter
2 cups shredded hash brown potatoes (thawed)
1/4 cup chopped onion
1 cup grated sharp cheddar cheese
Preheat over to 350 degrees. Spray two quart casserole dish with
cooking oil. Beat eggs,sour cream and salt together. Set aside. Melt
butter in a medium skillet and lightly saute onion. Add onions to
thawed potaoes. Stir to mix. Pour in egg mixture and lightly stir to
blend ingredients. Pour into casserole dish. Sprinkle grated cheese
over casserole. Bake at 350 degrees for about 45-55 minutes or until
knife comes out clean when inserted.
GRANDMA MARONI'S MEATBALLS
100 Year Old Recipe
~Shared by Johnny, LA
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil
cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little
loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on
baking sheet. Place into preheated oven for approximately 35 to 40
minutes. Enjoy!
Maroni Sauce
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves
In a medium saucepan over medium heat, add oil. Once heated add the
finely sliced garlic and onions to the pan. Cook over medium heat until
soft and slightly brown. Next add the canned crushed tomatoes, salt and
pepper and stir. Allow the sauce to come to a simmer and cook for 20
minutes. Remove from the heat and add the julienned basil.
THE FIREHOUSE SPECIAL
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 cans chicken broth
3 C. uncooked instant rice
4 T. butter divided
2 lb. ground beef
2 (12 oz) pkg. bulk spicy pork sausage
1 lb. sliced fresh mushrooms
3 garlic cloves minced
2 (10 oz) pkg. frozen chopped spinach thawed and squeezed dry
2 C. cottage cheese
8 eggs beaten
1 envelope onion soup mix
1 envelope leek soup mix
2 t. garlic powder
1 t. Creole seasoning
1/4 C. grated Parmesan cheese
In a large saucepan bring broth to a boil. Stir in rice;
cover and remove from the heat. Let stand for 5
minutes. Stir in 2 tablespoons butter; set aside.
Meanwhile in a large skillet, cook beef and garlic in remaining butter
until tender; add to meat mixture. Stir in the spinach,
cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and
reserved rice mixture.
Divide between two greased 9x13 baking dishes, sprinkle with Parmesan
cheese. Cover and bake at 350 for 45 minutes.
Uncover; bake 10-15 minutes longer or until heat through.
KEEPING BONELESS CHICKEN BREASTS MOIST AND FLAVORFUL
By Wolfgang Puck
~Shared by Jim D., WA
Even the most creative, artistic chef's creation usually happens for a
smart culinary reason. One of the best examples I know of that fact is
a chicken breast recipe I developed when I first opened Spago on
Hollywood's Sunset Strip back in 1982, a dish that still holds up and
tastes just as fresh and delicious today.
Chicken breasts, as the millions of people for whom the lean meat is a
primary protein source these days know, can turn dry with cooking, and
can taste bland even when still moist. But by stuffing chicken breasts
under the skin with a moist filling, and serving them on top of a
simple sauce, you can create a truly succulent and delicious main
course.
Trying to figure out a creative way to achieve those goals back in
1982, I turned to goat cheese. At the time, it was very trendy, though
today you can find it in any well-stocked supermarket. People loved its
creamy consistency and tangy taste, and it was already popular at Spago
on pizzas, in pastas, and even sauteed on a mixed green salad.
So why not use it as a chicken breast stuffing? I just crumbled the
goat cheese and added some chopped fresh herbs and a little black
pepper. (You could also flavor it with other ingredients that sound
good to you, such as chili flakes, chopped sun-dried tomatoes, minced
jalapeno chili, or slivered prosciutto.)
Roasting the chicken breasts quickly in a hot oven was the ideal way to
cook them. Sauteing or grilling, after all, might disturb the skin and
lead to a loss of the delicious stuffing.
While the chicken cooked, I had time to prepare a terrific, simple,
fresh-tasting sauce, nothing more than an enhanced vinaigrette
dressing. I quickly sauteed some golden, trumpet-shaped chanterelle
mushrooms, a rarity at the time but now available in many markets. (If
you like, you can use other fresh mushrooms, cut up if they're larger.)
Then, after they cooled briefly, I tossed the mushrooms with sweet
onion, more fresh herbs, oil, and vinegar.
With the sauce spooned onto individual serving plates and the roasted
chicken breasts cut into halves and arranged on top, the result was a
dish that appealed to the eye, the nose, and the mouth. It still gets
great reactions more than 25 years later.
But what, you may ask, about the added fat of leaving the chicken's
skin on and having a goat cheese filling? Well, nobody says you have to
eat the skin. And the filling is just 1 1/2 ounces (45 g) per serving.
In short, it's a delicious and satisfying tradeoff, well worth making.
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND FRESH HERBS
Serves 4
STUFFED CHICKEN BREASTS:
6 ounces fresh creamy goat cheese
1 bunch fresh chives, finely chopped
1/2 bunch Italian (flat-leaf) parsley, leaves finely chopped
1/2 bunch fresh thyme, leaves finely chopped
Freshly ground black pepper
4 boneless chicken breast halves, skin left on
WILD MUSHROOM AND SWEET ONION VINAIGRETTE:
2 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
12 ounces fresh chanterelles or other fresh mushrooms
Salt
Freshly ground black pepper
1 medium sweet onion such as Maui, Walla Walla, Vidalia, or Texas
Sweet, cut into 1/4-inch dice
1 bunch fresh Italian (flat-leaf) parsley, leaves finely chopped
1/2 bunch fresh thyme, leaves finely chopped
1/2 bunch fresh basil leaves, finely chopped
1/3 cup walnut oil
1/4 cup rice wine vinegar
Preheat the oven to 400 degrees F. (200 degrees C).
Meanwhile, crumble the goat cheese into a mixing bowl. Add the chives,
parsley, and thyme, along with pepper to taste, and stir well.
Insert your finger at one spot under one edge of the skin on a chicken
breast and move your finger to form a pocket underneath the skin,
leaving the skin still attached to the breast. Repeat with the
remaining breast halves. Insert an equal amount of the cheese mixture
into the pocket on each breast. Gently pat down on the skin to spread
the cheese mixture evenly.
Put the chicken breasts skin up in a roasting pan and roast them until
cooked through, 15 to 20 minutes. Cover with aluminum foil and keep
warm.
While the chicken is roasting, prepare the vinaigrette. Heat a large
skillet over high heat and add the butter and 2 tablespoons of the
olive oil. As soon as the butter has melted, add the mushrooms and
saute, stirring continuously, until they are just lightly browned, 3 to
5 minutes. Season them to taste with salt and pepper and transfer them
to a large mixing bowl to cool.
When the mushrooms have cooled to lukewarm, add the onion, parsley,
thyme, and basil. Pour in the remaining olive oil, the walnut oil, and
the vinegar. Toss well, seasoning to taste with salt and pepper.
To serve, spoon the vinaigrette in the center of each plate. Transfer
the chicken breasts to a cutting board, cut each in half, and arrange
the halves on top of the vinaigrette on each plate. Serve immediately.
BAKED BEANS DIANE
~Shared by Pam, Swanton, OH
This came from Bill's cousin, Diane Woods, who got it from the
minister's wife, etc. Pam changed a couple of things to suit our taste
and this is the result. However it came about, these are really good
beans and a refreshing change from what you might normally fix.
Start with 1/2 lb. bacon cut into little pieces and crisped in a
skillet. Remove bacon from the grease, then saute' 1/2 cup of chopped
sweet onions (Vidalia, if in season) in the bacon grease. Drain the
grease from the cut bacon and chopped onion.
Add the bacon and the onions to:
1 8 oz. can dark kidney beans (drained)
1 8 oz. can light kidney beans (drained)
1 16 oz. can butter beans (drained)
1 16 oz. can pork & beans (DO NOT drain)
Mix this with:
1/2 cup brown sugar
1/2 cup ketchup
2 teaspoons white vinegar
Mix thoroughly and bake in a covered dish at 350 F. for 45-50 minutes.
Note: If you've got a bunch coming and you need a large batch, then use
a #10 can of pork & beans and multiply everything
else x 6.
If you need an electric roaster full (like it's some friend's big to-do
and you opened your mouth and said you'd help by making all the beans
they'd ever need) then use the following proportions:
2 #10 cans pork & beans (one drained, the other not)
6 of the 15 oz cans of butter beans
1 #10 can of the dark kidney beans
3 of the 40 oz cans of light kidney beans
4 lbs. of bacon
2 large or 3 small Vidalia onions
4 and 1/2 cups of brown sugar
4 and 1/2 cups of Heinz ketchup
1/2 cup of the white vinegar
Source: From Pam and Bill's family cookbook
CHICKEN AND DRESSING CASSEROLE
~Shared by Pat, Merritt Island, FL
"This is a favorite recipe that I inherited from an old Southern
friend. She was a marvelous cook and this dish was her
standard "Church Supper" contribution. It's wonderful to feed
a crowd. I usually cut it into squares and plate it with
either fresh green salad or fruit salad. Note: this can be
made ahead, refrigerated, and then cooked just prior to
serving. Let it sit for 10 minutes or so before cutting."
Cook:
1 large stewing chicken or 5 lbs. Breasts and thighs. Dice into
bite-size pieces, (5 - 6 cups)
Saute in 1 stick (1/2 C) butter:
1 C chopped celery
1 C chopped onion
Add 1 package Herb Stuffing
1 C boiling water
Mix well and turn stuffing mixture into greased 9" x 18" pan. Cover
with 1/2 chicken custard, then with chicken pieces. Pour remainder of
chicken custard over top. Sprinkle with 1 cup bread crumbs browned in 2
Tbs. butter. Bake at 350F for 20 - 25 minutes or until heated through.
Chicken Custard:
Melt 1 1/2 cups chicken fat (rendered from stewing chicken, part butter
may be used. (I have used all butter here w/ good results) in a large
saucepan. Blend in 1 1/2 cups flour. Gradually add 6 cups chicken broth
and 1 1/2 cups whole milk, stirring constantly. Add 3
teaspoons salt. Continue cooking, stirring constantly, until mixture
becomes very thick. Blend a little hot mixture into 6 slightly beaten
eggs, then add eggs to hot mixture remaining in saucepan. Cook over low
heat 3 - 4 minutes. Remove from heat and season with salt and pepper to
taste.
VELVEETA RANCH DIP
~Shared by Linda H., Rosharon, TX
Makes: 26 (2-Tbsp.) servings
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Ranch Dressing
MICROWAVE prepared cheese product in 1-1/2-quart microwavable bowl on
HIGH 4 minutes or until melted, stirring after 2 minutes.
STIR in sour cream and dressing. Microwave 1 minute.
DILL POTATO WEDGES
(Like Boston Chicken®)
~Shared by Julia, TX
INGREDIENTS:
4 medium potatoes
1 1/2 tablespoons melted butter
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper, or to taste
paprika
garlic powder
dillweed
PREPARATION:
Peel potatoes then cut crosswise into 3/8-inch slices. Brush with a
mixture of the melted butter and oil.
Bake at 425°, basting frequently with butter and oil mixture until
tender and golden brown on both sides, about 15 to 20 minutes. Sprinkle
with salt, pepper, dillweed, garlic powder, and paprika; serve
immediately.
Serves 4.
Source: Diana Rattray, About.com
ZUCCHINI FRITTATA
~Shared by Larry Holmes, Toronto, Canada
1 tablespoon cooking oil
1 medium onion, chopped
1 medium potato, diced small
2 zucchini, with peel, thinly sliced
8 large eggs
2 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
Sprinkle of dried sweet basil
Sprinkle of dried whole oregano
sprinkle of pepper
1/2 cup grated medium Cheddar cheese
Heat cooking oil in a large non-stick frying pan. Add onion,
potato and zucchini. Saute until potato is almost cooked and
onion and zucchini are soft.
Beat eggs in medium bowl until smooth. Add next 5
ingredients. Beat together well. Pour over zucchini
mixture. Cover and cook on medium-low for 13 to 15 minutes until eggs
are set.
Remove from heat. Sprinkle with Cheddar cheese.
Cover. Let stand for 2 to 4 minutes until cheese is melted.
Serve 4.
EASY HERBED BISCUITS
~Shared by Ann, Mims, FL
Easy herbed biscuits are particularly good with poultry and pork. Feel
free to vary the herbs to your tastes. Mayonnaise may seem an odd
ingredient until you consider that it is made of eggs and oil. The
batter is also great as a topping for pot pies in place of a rolled
crust. Try substituting buttermilk for the milk to add a nice tangy
flavor. Have your ingredients ready and mix up these biscuits as soon
as the oven is hot. Incredibly fast and easy, with no rolling and
cutting of dough.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
Cooking oil spray
2 cups self-rising flour
1-1/2 teaspoons fresh sage (or favorite herb), chopped or 1/4 teaspoon
dried sage
1-1/2 teaspoons fresh thyme (or favorite herb), chopped or 1/4 teaspoon
dried thyme
1/4 cup mayonnaise
1 cup milk (or buttermilk)
Preparation:
Preheat oven to 400 F. Spray nonstick a nonstick 12-cup muffin pan with
vegetable oil.
Whisk sage and thyme into the flour.
Using a large dinner fork, stir in the mayonnaise and milk (or
buttermilk) until combined. Do not overmix.
Divide batter evenly into muffin cups.
Bake in preheated oven for 12 to 15 minutes until golden.
Note: Do not mix up the biscuits too far in advance in order to retain
retain the leavening powder. This recipe is particularly good with
poultry and pork. Feel free to vary the herbs to your tastes. The
batter is also great as a topping for pot pies in place of a rolled
crust.
Yield: 12 servings
Source: Peggy Trowbridge Filippone, About.com, Inc.
CUBAN PORK
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
Makes 8 to 10 servings
1/2 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 bay leaves
1 3-pound boneless pork shoulder roast
1 cup sliced onion
Vegetable-flavored flour tortillas or flour tortillas
Pico de Gallo or bottled salsa
Lettuce or purchased avocado dip (optional)
For marinade, in a small bowl combine lime juice, water, grapefruit
juice, garlic, oregano, salt, cumin, pepper, and bay leaves. Trim fat
from meat. If necessary, cut roast to fit into slow cooker. With a
large fork, pierce meat in several places. Place in a large plastic bag
set in a deep bowl or a baking dish. Pour marinade over meat. Close
bag. Chill in the refrigerator for 6 to 24 hours, turning occasionally.
In a 3-1/2- to 5-quart slow cooker place onion. Top with meat and
marinade mixture.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat
setting for 5 to 6 hours.
Transfer meat to a cutting board; cool slightly. Skim fat from juices;
keep warm. Remove bay leaves; discard. Use 2 forks to gently separate
the meat into shreds. Transfer shredded meat to a serving platter. With
a slotted spoon, remove onions from juices. Transfer onions to same
serving platter. Serve meat and onions in tortillas with small bowls of
the hot juices and Pico de Gallo. If desired, pass lettuce and
guacamole.
Pico de Gallo:
In a medium bowl combine 2 peeled and finely chopped medium tomatoes, 2
tablespoons finely chopped red onion, 2 tablespoons snipped fresh
cilantro, 1 teaspoon lime juice, 1/8 teaspoon salt, and dash sugar. Mix
well. Cover; chill in the refrigerator for at least 2 hours or
overnight.
Makes about 1-1/4 cups.
SLOW COOKED BAKED BEANS
~Shared by Johnny, LA
2 cups kidney beans
5 cups water
1 onion, chopped
1 1/2 teaspoons salt
4 ounces cured pork
1/4 cup molasses
4 tablespoons brown sugar
1 teaspoon dry mustard
1/4 cup ketchup
In a slow cooker place beans, water, onion, salt and pork. Cover the
pot and cook on low for 9 to 10 hours.
Drain beans, saving the liquid. Add molasses, brown sugar, dry mustard,
ketchup and 1 cup of the bean liquid. Cover and cook on low for 1 hour.
Source: AllRecipes
TONY'S AT DISNEY WORLD LASAGNA
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 tablespoon olive oil
1 pound ground beef
1 cup finely chopped onion
1 clove garlic, finely chopped
1 teaspoon salt
1/4 teaspoon mixed Italian seasoning
1/2 teaspoon oregano leaves
1/4 teaspoon thyme
1/2 teaspoon Spanish paprika
2 cups tomato puree
1/2 pound lasagna noodles
2 quarts water
1 tablespoon olive oil
Salt to taste
1 1/2 cup ricotta cheese
1 large egg
Tabasco sauce to taste
3/4 teaspoon salt
***Cheeses For Final Assembly***
3 ounces mozzarella cheese, sliced
3 tablespoons grated Parmesan cheese
1 cup grated mozzarella cheese
Heat olive oil in saucepan. Crumble in ground beef and saute until beef
is browned. Drain off excess fat. Add onion, garlic, salt, Italian
seasoning, oregano, thyme, paprika and tomato puree and mix well.
Continue cooking for 5 minutes. Set aside.
Cook lasagna noodles in the boiling water with olive oil and salt.
About 9 minutes. Drain and let cool. Set aside.
Combine ricotta cheese, egg, Tabasco sauce and salt in blender or
electric mixer and mix well at medium speed.
For Assembling: In a 13 x 9 x 2-inch casserole spread a thin layer of
meat sauce on bottom and put one layer of cooked lasagna noodles.
Next, a layer of sliced mozzarella and on top of that add 1/3 of the
meat sauce, then 1/2 of the ricotta mixture. Continue to layer until
all ingredients are used. Top with grated Parmesan cheese. Bake at 350
F for 40 to 45 minutes.
CHERRY CHOCOLATE RUM SQUARES
~Shared by Jim D., WA
1 box "pudding in the mix" devil's food cake mix
1 (21 ounce) can cherry pie filling
1 teaspoon rum extract
2 eggs, beaten
Frosting:
1 can chocolate fudge frosting
1/3 cup chopped pecans
1/4 teaspoon rum extract
Preheat oven to 350 degrees F.
In a large bowl, combine the cake mix, cherry pie filling, rum extract,
and eggs. Stir by hand until completely blended. Spray a 10 x 15-inch
baking pan (9 x 13-inch works fine!) with cooking spray (or grease and
flour it). Pour the batter into the baking pan. Bake for 20-30 minutes.
It is done when a wooden pick inserted in the center comes out clean.
Cool completely.
For frosting, combine the canned frosting, rum extract, and pecans. Mix
well. When the cake is completely cooled, spread over the top.
Makes 36 servings.
BUFFALO CHICKEN POT PIE
~Shared by Linda H., Rosharon, TX
Yields: 6 servings
3 boneless skinless chicken breasts cut into bite-sized pieces
1 large onion, chopped into bite-sized pieces
5 tablespoons extra-virgin olive oil (EVOO), divided
2 carrots, peeled and chopped into bite-sized pieces
3 stalks celery, chopped into bite-sized pieces
2 cloves garlic, grated
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken stock
1/4 cup hot sauce (add more if you want more of a kick!)
Salt and freshly ground black pepper
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup of milk
1 cup crumbled bleu cheese
Preheat the oven to 375º F.
Heat 2 tablespoons of EVOO in a large skillet over medium-high heat.
Add the chopped chicken chunks and sauté them on both sides until
golden brown. Remove chicken chunks from skillet and reserve on a
plate.
Add another 2 tablespoons of EVOO, the onion, carrot, celery and garlic
to the same skillet and cook, stirring occasionally, until the
vegetables are tender, 5-6 minutes.
While the veggies are cooking start the sauce: In a medium-size sauce
pan, melt the butter over medium-high heat then stir in the flour and
cook until light brown, about 1 minute. Whisk the chicken stock and hot
sauce into the butter/flour mixture and bring it to a boil. Simmer the
gravy until thickened, 2-3 minutes.
Return the reserved chicken chunks to the skillet with the cooked
vegetables and add the gravy, stirring to combine. Transfer everything
to a 9x11" casserole dish and set aside while you prepare the topping.
In a medium-size mixing bowl, prepare the cornbread according to
package directions. Stir the blue cheese crumbles into the cornbread
mixture and drop spoonfuls of the batter onto the top of the casserole,
covering it completely.
Bake the pot pie until the cornbread is baked through and the filling
is hot, 20-30 minutes.
Source: Rachael Ray
ICEBOX CAKE
~Shared by Treva, NC
1 lb. graham crackers
1 box chocolate pudding
1 box vanilla pudding
1 box butterscotch pudding
2-3 bananas (opt.)
3 oz. walnuts
Whipped cream
Arrange layer of graham crackers on bottom of 9"x13" dish. Prepare each
small box pudding (instant or cooked) according to package directions
and set aside.
Top crackers with one flavor of pudding. If using bananas, slice one in
1/2" rounds and press into pudding. Layer more graham crackers and top
with second pudding. Repeat arrangement of sliced bananas and top with
third pudding. Crush remaining graham crackers, combine with chopped
walnuts, and sprinkle over dish. Chill for several hours. Serve with
whipped cream if desired.
Makes 8 to 10 servings.
NOTE: Other pudding flavors may be used, well-drained, crushed
pineapple, flavored whipped cream or chocolate sprinkles as well.
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FIGURE RIGHT TUNA APPLE SALAD
~Shared by Patricia, Charlevoix, MI
2 cups torn romaine lettuce, packed down
1 medium unpeeled red Delicious apple, diced
1 can (8 ounce) solid white tuna, packed in vegetable oil and broth
1 small red onion, finely chopped
Turn romaine and apple into a salad bowl. Pour liquid from tuna over
them. Break up tuna and add with onion. Toss well. Makes 2 large, low
calorie servings.
GOOD-FOR-YOU CHOCOLATE-OATMEAL-CHIP COOKIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin
With JP
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 1/4 cups packed dark brown sugar
1/2 cup granulated sugar
1/2 cup margarine
1/2 cup unsweetened applesauce
2 egg whites
1 Tbsp. vanilla extract
2 1/2 cups quick or old-fashioned oats
1/2 cup chopped nuts
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
Directions:
PREHEAT oven to 375° F. Grease baking sheets.
COMBINE flour, baking soda, cinnamon & salt in small bowl. Beat
brown sugar, granulated sugar, margarine & applesauce in large
mixer bowl until smooth. Beat in egg whites & vanilla extract.
Gradually beat in flour mixture. Stir in oats, morsels & nuts;
mix well. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for
crisp cookies. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.
CHICKEN WITH TARRAGON CREAM SAUCE
~Shared by Jim D., WA
Makes 6 servings
Ingredients
Juice of 1 lemon
1/3 cup heavy cream
1/2 teaspoon kosher salt, divided
1 teaspoon plus 1/2 cup all-purpose flour, divided
1 teaspoon plus 1 tablespoon butter, divided
3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed
1/4 teaspoon ground white pepper
1 teaspoon peanut or canola oil
1 cup reduced-sodium chicken broth, divided, plus more as needed
1/2 cup frozen peas, thawed
3 tablespoons finely minced fresh tarragon or dill, plus sprigs for
garnish
Instructions
1. Combine lemon juice and cream in a small bowl. Season with 1/4
teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another
small bowl until a paste forms. Set both bowls aside.
2. Dry chicken thoroughly with paper towels. Season with the remaining
1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2
cup flour, shaking off any excess. (Discard leftover flour.)
3. Heat the remaining 1 tablespoon butter and oil in a 12-inch
cast-iron skillet over medium-high heat. Add the chicken—do not crowd
the pan. Cook, turning once, until nicely browned on both sides, about
10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer
until the chicken is cooked through, 4 to 6 minutes. (Check to make
sure the pan juices don’t run dry. If necessary, add more broth, a
tablespoonful at a time, to prevent scorching.) Transfer the chicken to
a clean cutting board and tent with foil.
4. Add the remaining 1/2 cup broth to the pan and bring to a boil over
high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce
heat to medium, add the reserved lemon cream and bring to a simmer.
Gradually whisk in the reserved butter-flour paste, a few bits at a
time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
5. Reduce the heat to low and return the chicken to the pan along with
tarragon (or dill). Turn to coat with the sauce and cook until heated
through, 1 to 2 minutes. Slice the chicken and serve with the sauce,
garnished with sprigs of tarragon (or dill), if desired.
Nutrition Information
Per serving: 231 calories; 10 g fat (5 g sat, 2 g mono); 91 mg
cholesterol; 6 g carbohydrate; 28 g protein; 1 g fiber; 209 mg sodium;
347 mg potassium.
Nutrition bonus: Selenium (31% daily value), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 1/2 lean meat
Source: EatingWell
Magazine
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VEGETABLE GUMBO
~Shared by Mary S., Nashville, TN
Yield: About 6 Cups (6 Servings)
INGREDIENTS
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- One 14-to 15 ounce can diced tomatoes, with juice
- 2 cups Homemade chicken broth, Vegetable broth, or canned
reduced-sodium chicken broth
- 1 large onion, coarsely chopped
- 1 cup sliced carrot
- 1 cup sliced celery
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon hot pepper sauce
- 3 cups sliced fresh okra, or one 10-ounce package frozen sliced okra,
partially thawed to separate
- 1 large green bell pepper, cored, seeded, and coarsely chopped
- 2 teaspoons file gumbo powder
- 1/2 cup chopped fresh parsley
DIRECTIONS
Heat the oil in a large non-stick saucepan or Dutch oven over medium
heat. Add the flour; cook and stir until a reddish brown roux forms,
about 5 to 6 minutes.
Gradually stir in the tomatoes with their liquid and the broth; bring
to a boil. Stir in the onion, carrot, celery, garlic, bay leaf, thyme,
salt, ground pepper, and pepper sauce. Reduce the heat; cover and
simmer 30 minutes, or until the carrot is almost tender.
Add the okra, green pepper, and file gumbo powder. Cover and simmer 15
minutes more, stirring occasionally. Discard the bay leaf. Sprinkle
with parsley at serving time.
Nutritional Information Per Serving (about 1 cup): Calories: 127, Fat:
6 g, Cholesterol: 0 mg, Sodium: 281 mg, Carbohydrate: 18 g, Dietary
Fiber: 4 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook For People With Diabetes
WHITE TURKEY CHILI
~Shared by Mary S., Nashville, TN
Yield: 4 Servings
Notes: Great way to use leftover turkey and it freezes well.
INGREDIENTS
- 1-1/2 cups onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon olive oil
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 cup chicken broth
- 19 ounces cannellini beans, drain and rinse
- 2 cups turkey light meat, cooked & cubed
DIRECTIONS
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and
garlic in oil until tender. Add cumin, oregano, cayenne pepper, and
salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce
heat and simmer (uncovered) for 30 minutes or until slightly thickened.
Nutritional Information Per Serving: Calories: 245; Protein: 21 g; Fat:
9 g; Carbohydrates: 15 g
Exchanges: 1 Bread/Starch; 3 Low-Fat Meat
MEXICAN HASH
~Shared by Mary S., Nashville, TN
Makes: 4 Servings
INGREDIENTS
- 1 pound boneless beef eye of round, fat trimmed, cut into
1/2-inch cubes
- 1 quart water
- Vegetable cooking spray
- 1 large tomato, chopped
- 2 large poblano chilies, sliced
- 1 large onion, chopped
- 1 pound Idaho potatoes, unpeeled, cooked, cut into 1/2-inch
cubes
- Chili powder, to taste
- Salt and pepper, to taste
DIRECTIONS
Heat beef cubes and water to boiling in large saucepan; reduce heat and
simmer, covered, until beef is tender, 30 to 45 minutes. Drain; shred
beef.
Spray large skillet with cooking spray; heat over medium heat until
hot. Cook beef over medium-high heat until beginning to brown and
crisp, about 5 minutes. Add tomato; cook over medium heat 5 minutes.
Remove mixture from skillet and reserve.
Add poblano chilies and onion to skillet; cook until tender, 5 to 8
minutes. Add potatoes and cook until browned, about 5 minutes. Add
reserved meat mixture to skillet; cook until hot, 3 minutes. Add
reserved meat mixture to skillet; cook until hot, 3 to 4 minutes.
Season to taste with chili powder, salt, and pepper.
Nutritional Information Per Serving: (1/4 of recipe) Calories: 242,
Fat: 4 g, Cholesterol: 54.7 mg, Sodium: 55 mg, Protein: 23.4 g,
Carbohydrate: 27.9 g
Diabetic Exchanges: 1-1/2 Vegetable, 1 Bread, 2-1/2 Meat
Source: "The Best Diabetes Cookbook"
MIDDLE EASTERN-STYLE CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 10 (3 piece) servings
INGREDIENTS
- 1 pound boneless, skinless chicken breast, trimmed of all
fat and cut into bite-sized pieces
- 2 cups frozen mixed pepper and onion stir-fry
- 2 garlic cloves, minced
- 2 teaspoons olive oil
- 1 cup fat-free, low-sodium or regular chicken broth
- 1 (14-1/2 ounce) can low-sodium or regular diced tomatoes
- 1/2 cup dark raisins
- 1 large bay leaf
- 1-1/2 teaspoon dried thyme leaves
- 1 teaspoon cumin
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/8 teaspoon black pepper
- Salt to taste (optional)
DIRECTIONS
In a nonstick skillet coated with nonstick spray coating, cook the
chicken pieces over medium heat, turning frequently, until they begin
to brown.
Add the onion and pepper mixture, garlic, oil, and 1 tablespoon of the
broth to the skillet. Stir up any browned bits from the bottom of the
pan. Raise the heat and bring to a boil.
Lower heat again and cook over medium heat, stirring frequently, 2 to 3
minutes, or until the onion is slightly softened. Add the remaining
broth, tomato, raisins, bay leaf, thyme, cumin, allspice, cloves, and
black pepper.
Bring to a boil, reduce the heat, and simmer, uncovered, about 20
minutes, or until the chicken is tender and the sauce has cooked down
slightly. Remove the bay leaf and discard. Add salt to taste (if
desired).
Serve at once, or transfer to a casserole, cover, and refrigerate. The
chicken will keep for 2 to 3 days in the refrigerator.
Nutritional Information Per Serving (3 pieces): Calories: 99, Fat: 2 g,
Cholesterol: 27 mg, Sodium: 106 mg, Carbohydrate: 9 g, Dietary Fiber: 1
g, Sugars: 7 g, Protein: 11 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat
Source: "The Diabetes Snack Munch Nibble Nosh Book"
MANGO FRAPPE
~Shared by Mary S., Nashville, TN
Yield: 3 cups (3 Servings)
Ingredients
- 1 medium whole ripe mango (12 ounces), peeled and pitted
- 3/4 cup orange juice
- 1/4 cup lime juice
- 1-1/4 cups club soda
- 2 ice cubes
Directions
Puree the mango in a food processor or blender. Add the orange and lime
juices; process until smooth.
Add the club soda and ice cubes; process just to blend and crush the
ice. Serve at once.
Nutritional Information Per Serving: (1 cup) Calories: 83, Fat: 0 g,
Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2
g, Sugars: 18 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit
Source: The New Family Cookbook for People with Diabetes
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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SPANISH TAPAS-INSPIRED MUSSELS
~Shared by Jim D., WA
Makes 2 servings
Ingredients
2 teaspoons extra-virgin olive oil
1 8-ounce can chickpeas, rinsed (3/4 cup)
8 cherry tomatoes, halved
1 small onion, chopped
2 cloves garlic, minced
1 4-ounce jar chopped pimientos, rinsed
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
Pinch of saffron
1/2 cup vegetable broth or reduced-sodium chicken broth
1/3 cup dry sherry
2 pounds mussels, scrubbed and debearded (see Tip)
Instructions
1. Heat oil in a large saucepan over medium heat.
2. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring
frequently, until softened, 6 to 8 minutes.
3. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant,
about 30 seconds.
4. Pour in broth and sherry, stirring to scrape up any browned bits.
Bring to a simmer.
5. Add mussels and stir to combine. Return to a simmer. Cover, reduce
heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard
any unopened mussels before serving.
Tip: To debeard a mussel, hold the mussel in one hand. Firmly pull out
the black fibrous "beard" from the shell.
Nutrition Information
Per serving: 371 calories; 10 g fat (2 g sat, 5 g mono); 48 mg
cholesterol; 39 g carbohydrate; 27 g protein; 7 g fiber; 619 mg sodium;
729 mg potassium.
Nutrition bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Iron
(45% dv), Folate (36% dv), Potassium (21% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat
Source: EatingWell.com
CHICKEN CLEMENCEAU
~Shared by Mary S., Nashville, TN
2 Chicken Breast (6 oz. grilled, boneless, skinless, marinated)
8 Shiitake Mushrooms, sliced
1 cup Frozen Green Peas, thawed
1 Yellow Onion, sliced
8 oz. Chicken Stock
4 oz. Butter, room temperature
4 Red Potatoes, cubed and boiled
2 tsp. Corn Starch
2 tsp. Tabasco
2 Tbsp. Water
3 cups Canola Oil
4 Tbsp. Olive Oil
Salt & Pepper to taste
Method: Heat Canola Oil in a sauce pot until temperature reaches 360°
F. Add Potatoes and cook until golden brown, place on paper towel to
drain and reserve until later. Heat Olive Oil in a sauté pan over high
heat, add chicken and brown on each side (2 minutes per side). Remove
Chicken, set aside and add onion, cook for 2 minutes, lower fire to
medium and add peas, mushrooms, chicken and broth, cook for 3-4
minutes. Add Tabasco, then bring to a boil. Mix cornstarch and water to
make a slurry in order to thicken sauce. Slowly add slurry to pan with
chicken, vegetables (except potatoes) and sauce until it is thick
enough to coat the back of a spoon. Once the sauce reaches this
thickened point add potatoes and serve.
Serves 2
ZESTY EGG SALAD FOR TWO
~Shared by Maggie, TX
The perfect amount for a lunch for two.
Ingredients
3 hard-cooked eggs
3 Tbs. mayonnaise
1 Tbs. prepared mustard
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. lemon juice
1 Tbs. minced green onion
Directions
In a small bowl, combine mayonnaise, mustard, salt, pepper, and lemon
juice. Stir in eggs with a fork, chopping them into bite-sized pieces.
Add green onion. Serve on whole wheat bread or in lettuce cups.
Click
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PUFF PASTRY CHICKEN BUNDLES
"Inside these golden puff pastry 'packages', chicken breasts rolled
with spinach, herbed cream cheese and walnuts are a savory surprise. I
like to serve this elegant entree when we have guests or are
celebrating a holiday or special occasion."
INGREDIENTS
8 boneless skinless chicken breast halves (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
40 large spinach leaves
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1/2 cup chopped walnuts, toasted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water
DIRECTIONS
Cut a lengthwise slit in each chicken breast to within 1/2 in. of the
other side; open meat so it lies flat. Cover with plastic wrap; pound
to flatten to 1/8-in. thickness. Remove plastic wrap. Sprinkle salt and
pepper over chicken.
In a saucepan, bring 1 in. of water to a boil; add spinach. Cover and
cook for 1-2 minutes or until wilted; drain. Place five spinach leaves
on each chicken breast. Spoon 2 tablespoons of cream cheese down the
center of each chicken breast; sprinkle with walnuts. Roll up chicken
and tuck in ends.
Unroll puff pastry; cut into eight portions. Roll each into an 8-in. x
7-in. rectangle. Combine egg and cold water; brush over edges of
pastry. Place chicken at one short end; roll up tightly, tucking in
ends. Place on a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at
350° for 25-30 minutes or until golden brown.
Yield: 8 servings.
Source: Taste of Home
HEARTY APLHABET-BEEF SOUP
1/2 pound stew beef cut in 1-inch pieces
16-oz. can stewed tomatoes
8-oz. can tomato sauce
1 cup water
1 pkg. onion soup mix
1 pkg. frozen mixed vegetables, thawed
1/2 cup alphabet noodles, uncooked
Place the meat, stewed tomatoes, tomato sauce, water and soup mix into
crock pot. Cover and cook on low for 6-8 hours. Turn to high and add
vegetables and noodles. Cover and cook on high for 30 minutes or until
noodles are tender.
REFRIGERATOR BRAN MUFFINS
15 oz. box wheat bran flakes cereal with raisins
5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 quart buttermilk
1 cup shortening, melted
Combine first 5 ingredients in a large bowl; make a well in center of
mixture. Add eggs, buttermilk, and shortening; stir just enough to
moisten dry ingredients. Cover and store in refrigerator until ready to
bake, as long as 5 to 6 weeks. When ready to bake, spoon batter into
greased muffin tins, filling two-thirds full. Bake at 350 for 20
minutes.
Yield: about 5-1/2 dozen.
Source: Southern Living 1979 Annual Recipes
GREEN CHILE STEW
1/2 lb. pork, diced
2 (4 oz.) cans green chilies
3 stalks celery, chopped
1 bag corn
1 medium onion, chopped
3 Tbl. cilantro, chopped
2 cloves garlic, minced
2 Tbl. flour
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
4 medium potatoes, diced
1 tsp. olive oil
1/4 lb. cheddar cheese, grated
Brown pork in olive oil. Add onion, garlic, celery and saute. Add
remaining ingredients and simmer for 45 minutes. Serve with shredded
cheese.
Makes 6 servings, 332 calories each.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
ACADIAN RIGATONI
Serves: 4
Prep. time: 10 minutes
Cooking time: 28 minutes
1 tablespoon cooking oil
1 pound hot Italian sausage, or andouille, casings removed, sausage cut
into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 garlic cloves, chopped
1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 pound rigatoni
In a large frying pan, heat the oil over moderate heat. Add the sausage
and cook, stirring, for 3 minutes. Stir in the onion, celery, green
pepper, and garlic. Cover the pan and cook over moderately low heat,
stirring occasionally, until the vegetables are soft, about 10 minutes.
Add the tomatoes, salt, and black pepper. Cover and simmer for 15
minutes longer. In a large pot of boiling, salted water, cook the
rigatoni until just done, about 14 minutes. Drain and toss the pasta
with the sauce.
Source: Food and Wine Quick from Scratch
MEATBALL HOAGIE BRAIDS
2 cans refrigerated crescent roll dough
16 frozen cooked Italian meatballs, thawed -- halved
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375ºF. Spray 2 cookie sheets with nonstick cooking spray.
Separate dough into 8 rectangles; place on sprayed cookie sheets and
firmly press perforations to seal. Place 4 meatball halves lentgthwise
down center of each rectangle. top each with 2 tbl. spaghetti sauce and
2 tbl. mozzarella cheese. With scissors or sharp knife, make cuts 1
inch apart on each side of filling. Alternately cross strips over
filling. Brush dough with beaten egg. Sprinkle with parmesan cheese.
Bake at 375ºF for 15-20 minutes or until golden brown.
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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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