Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I hope you have a happy 4th. Most folks celebrated with cook-outs over the weekend (along with our Canadian pals for Canada Day). Still some will be cooking out today which I much prefer (who says it has to be the weekend?). I worked last night and will again tonight, but we'll throw some sausage and hot dogs on the grill in between. We are expecting more rain but should get some relief just in time for the fireworks. My kids and me watched the big fireworks display
in town together on Saturday that a local church sponsors. The city for which I work will be doing one tonight which should keep us very busy. I don't mind the busy but I sure dislike the bad things that can happen when folks start drinking... especially where children are involved. Let's hope everyone behaves. Maybe the first responders and other public safety employees will get to enjoy the holiday this year.
Besides being a national holiday, today is a pretty important day for some of our own.
Treva in Knoxville, Tennessee is celebrating her birthday. As you know, Treva is a big part of what goes on here as she sends recipes (and other goodies) for sharing just about every day. Have a wonderful day, dear Treva. We have all sorts of special people celebrating their birthday this go-round as
Debbie P. in Mission Viejo, California shares the spotlight today with Treva; on Friday two of my oldest and bestest a2z pals celebrate:
Jessica S. in Corfu, Greece and Rusty G. in Leesburg,
Florida; on Saturday the candles are lit for Dee in California and
Elizabeth R. in Tahlequah, Oklahoma. May the wishes comes true for all of these
Birthday Babies.
Our newest Monthly Theme topic is Picnic Perfections. Don't you love it? I am so excited about all the recipes we'll be sharing. Some have already sent in great ones which is wonderful. I hope you'll get on the bandwagon and share some, too. Visit the
Monthly Theme section to read all about it and for the email address to be used for submissions. I thank you in advance.
If you closed your eyes and wished for a newsletter filled with great recipes and something to make you think and laugh, your wish would come true in today's issue. We have some of the very best recipes today, folks Please join me in thanking the following for their help:
Treva, Knoxville, TN
Doris, AL
Larry Holmes, Toronto, Canada
Pam, OH
Jimmy, TX
Linda H., Rosharon, TX
Aafrin, Pune, India
Brenda, AL
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Luanne, FL
Carol, Tupper Lake, NY
Donna, WI
Vicki, Sarasota, FL
Johnny, LA
Jean, Syracuse, NY
Marilyn, Canton, OH
Leasa, IA
We'll see you here again with our big Monthly Theme issue on Finger Foods on Sunday, God willing.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape.
I hope to see you there!
Psst!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising.
Here's the web site! Pass it along to people you know.
"Isn't it possible to get a cup of coffee-flavored coffee anymore in this country? What happened with coffee? Did I miss a meeting? They have every other flavor but coffee-flavored coffee. They have mochaccino, frappaccino, cappuccino, al pacino... Coffee doesn't need a menu, it needs a cup." ~ Denis Leary
Ramblings
Thoughts
Shared by Treva, Knoxville, TN
Anger is a condition in which
The tongue works faster than the mind .
You can't change the past,
but you can ruin the present
By worrying over the future !
Love...and you shall be loved.
God always gives His best to those
who leave the choice with Him.
All people smile in the same language.
Everyone needs to be loved...
especially when they do not deserve it.
The real measure of a man's wealth
is what he has invested in eternity.
Laughter is God's sunshine.
Everyone has beauty
but not everyone sees it.
It's important for parents to live
the same things they teach.
Thank God for what you have,
TRUST GOD for what you need.
If you fill your heart with regrets of yesterday and the worries of tomorrow,
you have no today to be thankful for.
Man looks at outward appearance
but the Lord looks within.
The choice you make today
will usually affect tomorrow.
Take time to laugh, for it is
the music of the soul.
Patience is the ability to idle your motor
when you feel like stripping your gears.
Love is strengthened by working
through conflicts together.
Harsh words break no bones
but they do break hearts.
To get out of a difficulty,
one usually must go through it.
We take for granted the things
that we should be giving thanks for.
Love is the only thing that can be
divided without being diminished.
Happiness is enhanced by others
but does not depend upon others.
For every minute you are angry with someone,
you lose 60 seconds of happiness
that you can never get back.
Do what you can, for who you can,
with what you have, and where you are.
HAVE A BLESSED DAY !
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!
The best way I have found to get jelly-type cranberry sauce from the can in one piece is to wash both ends of the can. Then cut both ends of the can out, leaving one end in the can and use it to push the cranberry sauce out in one piece, ready to slice.
Note from Maggie: This works really well with cream-type soups, too. They slide out of the can for heating or mixing into recipe ingredients! Best if can is refrigerated first.
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!
It doesn't matter where you live. Everybody loves a picnic! We're looking for
recipes for your favorite foods for a picnic. Of course, we must keep in mind
that the foods will be consumed away from normal refrigeration, so we're looking
for recipes that do well without it or using ice. This could include sandwiches,
salads, appetizers, etc. that taste better in the great outdoors. Won't you join in the fun by sharing your own recipes for
Picnic Perfection? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Picnic Perfection with us.
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
Picnic Perfection. We will collect them the remainder of this month and post them on the
first Sunday of August. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Picnic Perfection
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Picnic
Perfection.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
Placing a vote takes only a moment and helps promote A to Z Recipes.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our July Birthday Babies:
1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
7th Elizabeth R. in Tahlequah, Oklahoma
8th Teri S., in Wichita, Kansas
9th April A. in Algonac, Michigan
9th Bruce M. in Albany, Ohio
9th Connie in Omaha, Nebraska
10th Janet M. in Hudson Falls, New York
10th Margo S. in Saint Helen, Michigan
11th Eileen L. in Simi Valley, California
12th Sandra H. in Florence, Alabama
12th Lisa W. in Springhill, Louisiana
12th Sarah A. in Saint Helen, Michigan
13th Mary A. in Kansas City, Missouri
13th Mary Ann M. in Gaylord, Michigan
13th Bobba S. in Riverside, California
14th Anjali K. in Great Falls, Virginia
14th Pat O. in Morristown, Arizona
14th Missy F. in Altoona, Pennsylvania
14th Barbara B. in Bridgeton, New Jersey
14th Maddison L. Newmarket, Ontario, Canada
15th Don A. in Saint Helen, Michigan
16th Darcey F. in Kalamazoo, Michigan
16th Raeann S. in Levittown, Pennsylvania
16th Gracie S. in Rock Creek, West Virginia
17th Hanna K. in Clanton, Alabama
19th Marsha in Rochester, Indiana
19th Misty B. in Port Orange Florida (daughter to Jerry in Florida)
20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida)
21st Donna P. in Hazelwood, Missouri
21st Norma in Allentown, Pennsylvania
22nd Kay B. in Tampa, Florida
22nd Judi in St. Albert, Alberta, Canada
23rd Pat M. in Minden, Nevada
23rd Leslie M. in North Zulch, Texas
24th Ray M. in Paddington, Sydney, Australia
24th Lucinda G. in Highlands Ranch, Colorado
25th Edna D. in Decatur, Illinois
25th Flora in Hughson, California
25th Nellie in Atlanta, Georgia
26th Diana in Buffalo, New York
28th Barbara C. in Chula Vista, California
28th Beatrice B. in Coram, New York (90 years young!)
30th Brenna H. in Minot, North Dakota
31st Phyllis W. in Georgetown, Kentucky
Only birthdays shared using the appropriate link and basic information will be considered.
At the church's marriage seminar for husbands in Brooklyn, the priest asked Luigi, on his upcoming 50th wedding anniversary, to take a few minutes and share some insight into how he managed to stay married to the same woman all these years.
Luigi replied to the audience "Well, I've tried to treat-a her well, spend-a the money on her, but-a, da best is-a dat I took her to Italy for our 10th anniversary!
The priest immediately commented, "Luigi, you are an amazing inspiration to all the husbands here! Please tell the audience what you are planning for your wife for your 50th anniversary..."
Luigi proudly replied, "I'm-a gonna go back to Italy and get her."
The Fishing Story
Shared by Pam, OH
Saturday morning I got up early, put on my long johns, dressed quietly, made my lunch, grabbed the dog, slipped quietly into the garage to hook the boat up to the truck, and proceeded to back out into a torrential downpour.
There was snow mixed with the rain, and the wind was blowing 50 mph. I pulled back into the garage, turned on the radio, and discovered that the weather would be bad throughout the day.
I went back into the house, quietly undressed, and slipped back into bed. There I cuddled up to my wife's back, now with a different anticipation, and whispered, "The weather out there is terrible."
My loving wife of twenty years replied, "Can you believe my stupid husband is out fishing in that crap?"
I still don't know if she was joking...
Fishing Tale
Shared by Jimmy, TX
Four married guys go fishing. After an hour, the following conversation took place:
First guy: "You have no idea what I had to do to be able to come out fishing this weekend. I had to promise my wife that I would paint every room in the house next weekend."
Second guy: "That is nothing, I had to promise my wife that I would build her a new deck for the pool."
Third guy: "Man, you both have it easy! I had to promise my wife that I would remodel the kitchen for her."
They continue to fish. When they realized that the fourth guy has not said a word, they asked him. "You haven't said anything about what you had to do to be able to come fishing this weekend. What's the deal?"
Fourth guy: "I just set my alarm for 5:30 am. When it went off, I shut off my alarm, gave the wife a slap on her bum and said: "Fishin' or Lovin'?" and she said: "Wear sun-block."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
LOUISIANA
PAIN PERDUE BIENVILLE
~Submitted by Treva, Knoxville, TN
Pain Perdu (pronounced PAN pear-do) - meaning 'lost bread.' A French toast recipe that is usually topped with powdered sugar and syrup. This traditional South Louisiana breakfast dish came about because of a need to use leftover stale French bread. Had it not been dipped in eggs and milk, then pan fried, the bread would have certainly been lost.
3 large eggs
3/4 cup granulated sugar, divided
2 Tbsp. pure vanilla extract
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 & 1/2 cup whole milk
12 (1-inch thick) slices day-old French bread
3/4 cup butter or margarine
2 cups water
1/2 cup dry white wine
2 Tbsp. cornstarch
2 cups raspberries
1 cup blackberries
1 cup blueberries
1/2 cup sliced strawberries
Whipped cream for garnish
Powdered sugar for garnish
In a large mixing bowl, combine eggs, 1/4 cup of sugar, vanilla, cinnamon and nutmeg. Whisk until well blended. Slowly blend in milk; set aside. Soak bread slices in egg mixture for 1 to 2 minutes. Melt butter, 1/4 cup at a time, in a heavy skillet, over medium-high heat (adding more butter as needed).
Sauté a few slices of bread at a time in the melted butter for 1 to 2 minutes on each side or until golden brown. Remove from skillet and keep warm.
In a separate sauté pan, combine water, wine, remaining 1/2 cup of sugar and cornstarch; whisk to thoroughly blend. Bring mixture to a rolling boil, stirring constantly until reduced to half volume (cornstarch will thicken the syrup.) Remove pan from heat. Add raspberries, blackberries, blueberries and strawberries; toss until well coated. Allow fruit to sit in syrup until warmed and sauce is colored from natural fruit juices.
Place 2 pieces of warm lost bread in the center of a serving plate and top with a tablespoon of fruit and syrup mixture. Garnish with whipped cream and powdered sugar if desired.
Yields 6 servings.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
This is sooooo simple to make and gets raves. You can keep the ingredients in your pantry and be ready for guests anytime. Delicious served warm with vanilla ice cream.
Ingredients:
1 box Spice Cake Mix
1 can Peach Pie Filling
1 egg
1 tsp Vanilla extract
Fresh ground nutmeg
Directions:
Mix together. Place in a 9x13 pan and bake at 350 for about 1/2 hour. This is so good it doesn't need icing. Dust lightly with confectioner's sugar.
There are many variations for this:
Add raisins
Substitute rum extract for vanilla
In general you need 1 cake mix, 1 egg, 1 tsp flavoring and 1 can of pie filling.
Try these combos:
Use chocolate cake mix, cherry pie filling. vanilla, (no nutmeg)
Use spice cake an apple pie filling, vanilla, cinnamon and nutmeg
Use spice cake an apple pie filling, vanilla, cinnamon and raisins
Use white cake mix, cherry pie filling and almond extract
Use pineapple cake mix and pineapple pie filling with lemon extract
Use your imagination!
You can also use icing if desired.
PAPRIKA DRESSING
~Submitted by Aafrin, Pune, India
3/4 cup oil
1/4 cup vinegar
1/2 tsp salt
1 tsp paprika
1 tsp sugar (optional)
1/2 tsp garlic powder or a clove fresh garlic.
Combine all ingredients in a jar. Shake and chill. If garlic clove used, remove before serving.
BBQ CHICKEN
~Submitted by Brenda, AL
Hi Maggie and a2z friends. Brenda from Alabama here. This is an oven BBQ chicken recipe. I don't have any amounts of ingredients.
1 whole chicken, cut up or breasts
salt & pepper
garlic salt
brown sugar
butter
Wash & pat dry cut up chicken or chicken breasts. Sprinkle salt, pepper and garlic salt over chicken. Put in shallow pan and sprinkle with brown sugar. Dot with lots of butter. Bake uncovered for 1 hour or until done at 350°.
CROCKPOT PULLED PORK
~Submitted by Treva, Knoxville, TN
pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
1 & 1/2 cups water
1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
1 cup chopped onion
Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; place meat back in cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally.
Serve with warm split buns and coleslaw.
Serves 8 to 10.
MARLBOROUGH PIE
~Submitted by Patricia, Charlevoix, MI
This is an early Americana recipe straight from the colonies. I checked similar recipes on the net which call for baking 15 minutes at 450 deg and then 15 minutes at 350 deg. This recipe does not call for baking. Of course, in those days, ovens didn't have temp gauges - only a moistened finger tip.
3 cups sieved apple sauce
2/3 cup sugar
3 egg yolks grated rind from 1 lemon
2/3 cups melted butter
2 tbs lemon juice
Heat apple sauce to low boil, stir in beaten egg yolks, then other ingredients. Put in baked pie shell. When cold, top with meringue or seasoned whipped cream.
SWEET POTATO & SAUSAGE HASH
~Submitted by Larry Holmes, Toronto, Canada
Salsa:
3 tomatoes, seeded, diced
1 jalapeno pepper, seeded, minced
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
juice of 1 lime
salt and pepper to taste
Hash:
2 tablespoons extra-virgin olive oil
˝ pound sausage, casings removed
1 sweet potato, scrubbed, chopped
1 large red onion, finely chopped
2 teaspoons pure chili powder (e.g., ancho or chipotle)
2 teaspoons ground coriander
1 teaspoons ground cumin
salt and pepper to taste
1 cup grated manchego or extra-old white cheddar cheese
1 tablespoon unsalted butter
4 large eggs
For salsa: in small bowl, combine tomatoes, jalapeno, onion, cilantro and lime juice. Season with salt and pepper.
For hash: heat oil in large non-stick skillet over medium-high heat. Add sausage. Cook, breaking up into small pieces with back of wooden spoon, 3 minutes. Add Potato, onion, chili powder, coriander, cumin, salt and pepper. Cook, stirring often, 10 to 12 minutes or until potato is tender. Stir in cheese. Transfer to bowl; cover with foil.
Wipe skillet clean. Return to medium-high heat with butter to melt. Crack eggs into skillet. Fry to desired doneness.
To serve: divide hash over 4 plates. Top each with egg and portion of salsa.
Makes 4 servings.
ORANGE SPICED CARROTS
~Submitted by Mary S., Nashville, TN
This recipe plays on the natural sweetness of the carrots, and goes well with pork or duck.
1 pound baby carrots, cooked
1/3 cup orange marmalade
1 tablespoon cold water
1 tablespoon brown sugar
1/2 tablespoon butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 pinch fresh cracked pepper
1 tablespoon water
1/2 tablespoon cornstarch
Combine the marmalade, 1 tablespoon water, brown sugar, butter and seasonings in a 3 quart sauce pan and bring to a slow boil, making sure to dissolve the brown sugar.
Combine cornstarch and remaining water until smooth; stir into orange mixture and cook until thickened. Add cooked carrots and heat through. Serve with a slotted spoon.
PINEAPPLE CHICKEN SALAD
~Submitted by Luanne, FL
This recipes halves nicely, so you can make it for one or two. I sometimes leave out the green olives. They don't taste good with the mandarin oranges !!!!
That's just my opinion.
1/2 c. mayonnaise
2 tsp. prepared mustard
2 c. cooked chicken, shredded
1/2 c. celery, thinly sliced
1 tsp. onion, finely chopped
1/2 c. fresh mushrooms, sliced
1/4 c. green pepper, chopped
1/4 c. sliced olives
1 (20 oz.) can pineapple chunks or tidbits, drained*
1 (11 oz.) can mandarin orange sections, drained*
Lettuce leaves
Croutons (optional)
Refrigerate drained fruits the night before for a well chilled salad. In a medium bowl, stir together mayonnaise and mustard. Stir in chicken, celery, onion, mushrooms, peppers and olives. Cover, refrigerate for several hours. Just before serving, add the drained fruit. Serve on lettuce with croutons.
PEANUT BUTTER BLOSSOMS
~Submitted by Carol, Tupper Lake, NY
These make a softer cookie than the ones from "scratch"!
1 pkg yellow cake mix
2 eggs
1/2 c. salad oil
1 cup peanut butter
Add each ingredient one at a time, in the order listed. Roll by teaspoonfuls into balls. Roll in granulated sugar. Bake on an ungreased cookie sheet at 350° for 10 minutes. Remove from oven and place a Hershey Kiss in the center. Press until the cookie seems to crack. Put back in the oven for 1 minute. Remove from cookie sheet and cool on a rack.
Boil and mash the potatoes by hand. Do not over mix or they will become gummy. Add cheese, sour cream, salt and pepper with a wooden spoon until mixed. Fold in chives and spoon into a baking dish. Top with the paprika and butter. Bake at 350F for 30 minutes.
1 (18.25 ounce) box yellow cake mix
3/4 cup water
2 eggs
24 Oreos, coarsely chopped
1/3 cup mini chocolate chips
1/3 cup flour
1/4 cup butter or margarine, melted
1 cup confectioners sugar
4 teaspoons milk
Combine Oreos, chocolate chips, flour and melted butter. Mix well. Set aside.
Prepare cake mix using the water and eggs listed in recipe. Grease an angel food pan or Bundt cake pan. Put half of the cake batter into pan. Sprinkle 2 cups of Oreo mixture over cake batter. Top with remaining cake batter, then remaining Oreo mixture. Bake at 350 degrees F for 30 to 45 minutes or until a wooden pick inserted in center comes out clean.
Remove from oven and let cool in pan on wire rack for 10 minutes. Invert cake onto cooling rack, then invert again so cake is right side up. Cool completely. After cooled, in small bowl combine confectioners sugar and milk until smooth. Drizzle over cake.
CHICKEN CHILI VERDE
~Submitted by Vicki, Sarasota, FL
3 cups cooked, cubed chicken (about 1 pound)
1 can (28 oz.) LAS PALMAS Green Enchilada Sauce
1 can (19 oz.) black beans, drained and rinsed
1 box (10 oz.) frozen corn kernels, or 1 drained can
1 cup chopped onion
2 cloves minced garlic
1 tbsp chopped fresh cilantro
1. Combine all the ingredients in a 4 quart saucepan
2. Bring to a boil over medium heat.
3. Reduce heat, simmer, covered, for 30 minutes.
Makes 6 servings
(I serve it on rice made with chicken stock, with lots of fresh chopped cilantro tossed in.....)
BANANA PUDDING
(Original NILLA Wafer)
~Submitted by Johnny, LA
Prep Time: 30 min
Total Time: 1 hr
Serves: 8
3/4 cup sugar, divided
1/3 cup flour Dash salt
3 eggs, separated
2 cups milk
1/2 tsp. Vanilla
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3-1/2 cups), divided
Preparation
Mix 1/2 cup sugar, flour and dash of salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1-1/2-quart casserole; cover with layer of wafers and layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
Bake at 350F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Top with additional wafers and banana slices just before serving, if desired.
Use an egg slicer to quickly and uniformly slice bananas.
ALMOND APRICOT LOGS
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This is a treat my family insists I make each year for the holidays. We often refer to these sweet bread bites simply as "good things". They're super served warm.
INGREDIENTS
2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup vegetable oil
1/2 cup sugar
2 eggs
2 teaspoons salt
2 teaspoons ground nutmeg
5 to 5-1/2 cups all-purpose flour
1-1/2 cups coarsely chopped dried apricots
1 cup chopped almonds
DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add the milk, oil, sugar, eggs, salt, nutmeg and 2 cups flour. Beat until smooth. Add apricots and almonds. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface;
let rest for 10 minutes. Roll out into a 15-in. x 12-in. rectangle. Cut into 3-in. x 1-in. strips. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15 minutes or until light golden brown. Remove from pans to wire racks. Combine glaze
ingredients; brush over warm logs. Yield: 5 dozen.
Makes 60.
GRANOLA BARS
~Submitted by Treva, Knoxville, TN
Original recipe makes 16 bars
1/3 Cup. Vegetable oil
3/4 Cup. Brown Sugar
2 Tbsp. Honey or Corn Syrup
1 tsp. Vanilla
2 Eggs
1 Cup. Whole Wheat Flour
1 tsp. Cinnamon
1/2 tsp. Baking Powder
1/4 tsp. Salt
1 & 1/2 Cup. Oats
2 Cup Crisp Rice Cereal
1 Cup Nuts or Sunflower seeds
1 Cup (Optional) Raisins, currants, chocolate chips, peanut butter chips, carob chips, chopped dried fruit, or combo of the above.
In a large mixing bowl, combine the oil, brown sugar, honey or corn syrup, vanilla and eggs. Add flour, cinnamon, baking powder and salt. Mix well. With a large spoon,
stir in oats, cereal and nuts, fruits or baking chips. Spray treat a glass 9'X13' pan.
Press the mixture evenly into the bottom of the pan. For chewy bars, bake at 350 degrees for 25 minutes. The edges will be just beginning to brown, but the top will not be brown yet. Remove from the oven and cool for 10 minutes. Cut into 16 bars bars by slicing through the middle
lengthwise, then crosswise 7 times. Allow to cool completely.
For crunchy bars, bake at 300 degrees until the surface is golden brown all over: About 40 to 45 minutes. Cool completely then cut as above.
SWEET CHERRY JAM
~Submitted by Marilyn, Canton, OH
Wash, pit and finely chop enough cherries to equal 4 1/2 cups. The chopping can be done in a food processor. Put cherries into saucepan and add 6 1/4 cups sugar. Bring the mixture to a full rolling boil and add 1 package of powdered pectin. Return to a rolling boil, and boil 1 minute longer. Remove from heat and skim off any foam with a spoon. Ladle into sterilized canning jars filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids then screw bands tightly. Process in a water bath for 10 minutes.
CHEESEBURGER AND FRIES CASSEROLE
~Submitted by Leasa, IA
I'm always on the lookout for a quickie recipe that I can throw together when we go camping. This one stood out, just brown the beef and onion ahead, put in zipper bag and voila!
2 lbs lean ground beef
1/2 med onion, chopped (we like onion, so I used a whole one)
salt and pepper to taste
garlic powder to taste
1 can condensed golden mushroom soup
1 can condensed cheddar cheese soup
1 - 16 oz pkg frozen French fries
2 C shredded cheddar
Preheat oven to 375° Brown the ground beef and onion in skillet until no longer pink and onion is translucent. Drain, season with salt, pepper and garlic powder. Return to skillet, stir in the soups, until well blended. Heat through and remove from heat. Transfer the mixture to a 9x13 baking dish. Cover the beef mixture with frozen
French fries.
Bake for 25-30 minutes in preheated oven. When the fries are golden brown, remove from oven and sprinkle cheese over the top. Return to oven and bake just until cheese is melted.
Click if you have a submission for the Favorites
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Heart Healthy
CREAMY TOMATO SOUP
~Submitted by Treva, Knoxville, TN
1 large onion, chopped
1 tablespoon extra-virgin olive oil
3 pounds fresh, ripe Italian tomatoes, chopped (about 6 cups)
8 sun-dried tomatoes, soaked
1 cup soy milk
Salt and black and red pepper to taste
3 tablespoons fresh parsley, basil, or dill, chopped
1. In a large pot, sauté the onions in the olive oil until they are soft, then add the fresh tomatoes and stir until the mixture boils.
2. Remove the dried tomatoes from their soaking water and chop them coarsely. Add them and their soaking water to the pot and cook, stirring to prevent sticking.
3. Reduce heat to low, cover, and simmer for 30 minutes. Add the soy milk and season to taste with salt and black and red pepper.
4. Serve in bowls with the chopped green herbs as garnish.
3 servings
Nutritional benefits: Monounsaturated fat; micronutrients, including lycopene from tomatoes and isoflavones from soy.
Nutritional Information: Per serving: 196 calories; 8 g total fat (1 g sat); 0 mg cholesterol; 30 g carbohydrate, 7 g protein; 8 g fiber; 250 mg sodium
Source: Dr. Weil's Recipe of the Day
BALSAMIC CHICKEN
~Submitted by Mary S., Nashville, TN
Ingredients:
4 boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil
8 ounces white mushrooms, quartered
2 garlic cloves, minced
1/2 cup reduced sodium chicken broth
2 1/2 tablespoons balsamic vinegar
1/4 teaspoon dried thyme, crushed
1/8 teaspoon ground black pepper
Parsley (optional, for garnish)
Instructions:
Cook chicken on a nonstick skillet (sprayed with cooking spray) over medium heat until golden brown.
Remove the chicken and keep it warm. In the skillet, sauté the garlic and mushrooms in the oil for about 3 minutes.
Put the chicken back into the skillet and add the chicken broth, thyme, pepper, and vinegar. Let simmer for 15 minutes on low heat until the chicken juices are clear.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
I adapted this recipe from one I found in a newspaper. The tangy combination of citrus fruits is welcome as a light dessert after a big meal of as a refreshing addition to a brunch. Friends and family rave about it
INGREDIENTS
3 large navel oranges
1 medium red grapefruit
1 medium white grapefruit
1 small lemon
1 small lime
1/3 cup sugar
1/8 teaspoon almond extract
2 tablespoons sliced almonds, toasted
DIRECTIONS
Grate enough peel from the oranges, grapefruit, lemon and lime to measure 1 tablespoon of mixed citrus peel; set peel aside. To section citrus fruit, cut a thin slice off the bottom and top of the oranges, grapefruit, lemon and lime. Place each fruit cut side down on a cutting board. With a sharp knife, remove peel and white pith. Holding fruit over a bowl, slice between the membrane of each section and the fruit until the knife reaches the center; remove sections and place in a glass bowl. Set 1/2 cup juice aside.
In a small saucepan, combine the sugar and reserved peel and juice. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Cool; stir in extract. Pour over fruit. Refrigerate overnight. Just before serving, sprinkle with almonds. Yield: 4 servings.
SERVINGS 4
NUTRITIONAL INFO
Nutritional Analysis: One serving (3/4 cup fruit and juice) equals 203 calories, 3 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 46 g carbohydrate, 6 g fiber, 3 g protein.
Diabetic Exchanges: 3 fruit, 1/2 fat.
Click if you have a submission for the Heart Healthy
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Diabetic Choices
CARROTS & RAISIN SALAD
~Submitted by Luanne, FL
2-1/2 cups shredded carrots (about 3 large)
3/4 cup chopped celery
1/3 cup raisins
1/3 cup coarsely chopped walnuts
3/4 cup fat-free mayonnaise
1/2 teaspoon Dijon-style mustard
1-2 teaspoons sugar
1/8 teaspoon salt
Combine carrots, celery, raisins, and walnuts in medium bowl. Add remaining ingredients, stirring until blended. Serve on lettuce-lined salad plates.
Calories: 115
Protein: 2.6 g
Sodium: 460 mg
Cholesterol: 0 mg
Fat: 4.1 g
Carbohydrates: 19.2 g
Exchanges: 2 Vegetable, 1/2 Fruit, 1 Fat
I have made this using just carrots & raisins & about 1/2 cup orange juice with a couple of TBS of sugar stirred into the juice. Let it set about 15 minutes for flavors to blend. I have no idea what the exchange would be on this.
PISTACHIO DREAM CAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This moist delightful cake is good for you and yummy, too.
DIRECTIONS
In a large mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute. Gradually beat in soda.
Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes. Fold in whipped topping. Spread over cake. Store in the refrigerator. Yield: 20 servings.
SERVINGS 20
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 piece) equals 148 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 300 mg sodium, 28 g carbohydrate, 0 fiber, 3 g protein.
Diabetic Exchanges: 2 starch.
GREAT BIG SALAD
~Submitted by Mary S., Nashville, TN
Yield: 6 servings (2 cups each)
INGREDIENTS
- 2 ounces French bread, cut in 1/2-inch cubes
- 1/2 cup fat-free Italian salad dressing
- 1 tablespoon Dijon mustard
- 1-1/2 tablespoons dried basil leaves
- 1 10-ounce bag chopped romaine lettuce
- 1 medium red bell pepper, thinly sliced
- 1/2 cup thinly sliced red onion
- 9 ounces frozen cooked diced chicken, thawed
- 4 ounces feta cheese seasoned with basil and sun-dried tomatoes, crumbled
DIRECTIONS
Preheat oven to 350 degrees F.
Place bread cubes on baking sheet and bake 12 minutes or until golden. Remove from heat and let cool completely.
Meanwhile, in a small bowl, whisk together dressing, mustard, and basil and set aside.
In a large salad bowl, combine romaine, bell pepper, onion, and chicken. Add dressing and toss gently, yet thoroughly, to coat. Add croutons, toss, and top with feta.
Click if you have a submission for the Diabetic Choices
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
In blender container, combine all ingredients. Blend until smooth. Serve immediately.
Yield: 2 Servings
CHICKEN ENCHILADAS
~Submitted by Mary S., Nashville, TN
1 boneless chicken breast half (the exact amount isn't important)
2 tablespoons margarine
5 to 8 flour tortillas (fajita size)
half a 10 oz. can of mild enchilada sauce (pour the other half into a freezer Ziploc and save until the next time you make this dish)
1 cup light sour cream (or one 8-ounce container)
2 cups shredded Monterey jack cheese
cilantro (optional)
Dice the chicken and sauté it in the margarine until done. Set aside to cool. Preheat oven to 375 degrees. Spray an 8 x 8 casserole dish with non-stick spray. Put the sour cream in a 2-cup container (something with a pouring spout would be good), then gradually whisk in the enchilada sauce. Place a couple tablespoons of the mixture in a medium sized bowl, then add almost all of the cheese (save a handful for garnish), the cooked chicken, and maybe a half a teaspoon of cilantro. Divide the cheese-chicken mixture among the tortillas, then roll up the tortillas and place them in the casserole dish. Pour the remaining sour cream sauce over the top, spreading it so that no tortilla surface is exposed. Sprinkle the remaining cheese over the top, along with a pinch of cilantro. Bake for 10 minutes or until melted cheese starts to run out the edges of the tortillas.
EASY TERIYAKI BEEF AND NOODLE BOWL
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add frozen vegetables and water; mix well. Bring to a boil.
Break noodles into 4 pieces; add noodles and 1 teaspoon of the seasoning mix to beef mixture (discard remaining seasoning mix or reserve for a later use). Reduce heat to medium; simmer 5-6 minutes or until vegetables are tender, stirring occasionally to separate noodles.
TO SERVE:
Spoon into bowls; sprinkle with chopped peanuts. If desired, serve with soy sauce.
Makes 2 (1 3/4 cup) servings
Click if you have a submission for the For Two
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Publisher's Choice
SUN-DRIED TOMATO & GARLIC DIP
This is a tried & true recipe based upon one from Kraft. We love it. Take care to use fresh ingredients for best flavor, and allow to sit in fridge for a day before serving.
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup MIRACLE WHIP Dressing
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
2 Tbsp. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper
Mix all ingredients until well blended.
Serve with Nabisco Crackers and cut-up fresh vegetables, if desired.
Make Ahead
This dip can be made up to 24 hours in advance. The longer you leave this dip in the refrigerator, the better the flavor.
Suggestion: Try low-fat cream cheese and only 1/4-cup Miracle Whip, blended with other ingredients. Spread on flour tortillas, roll, refrigerate and then slice for an appetizer. I took to a girls-only party and they loved it.
1 can whole kernel corn
1 can creamed corn
1 pkg. Mexican cornbread mix
1 stick margarine, melted
2 eggs, beaten
Dash of salt and pepper to taste
Stir together all ingredients and pour into greased 2 quart casserole dish. Bake at 350 degrees for 1 hour.
GLAZED LEMON SOUR CREAM POUND CAKE
3 c. sugar
3 c. flour
1/4 t. salt
1/4 t. baking soda
1 c. butter, softened
8 oz. sour cream
2 T. lemon juice
1 t. lemon rind
6 large eggs
1 t. vanilla extract
Place all ingredients in a the bowl of a heavy duty mixer, beat at low for 1 minute. Scrape down sides and beat at medium for 3 minutes. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 1/2 hours. Cool cake on a wire rack for 10 minutes. Remove from pan and cool completely. When you are ready to glaze, make sure the top of the pound cake is the one that is on top not the bottom. You want the glaze to collect in the nooks and crannies. Poke holes on top of pound cake and drizzle all over with glaze.
Lemon Glaze:
1 c. powdered sugar
2 T. lemon juice
1/2 t. vanilla extract
1 t. grated lemon rind
Stir together the sugar, lemon juice and extract with a whisk 'til nice and smooth. Add lemon rind and blend well.
OLIVE GARDEN'S GRILLED SHRIMP CAPRESE
For us, finding our way to an Olive Garden restaurant takes some doing as there isn't one near us (closest is over an hour away). This recipe is a new one (at least we never saw it on the menu before). It is wonderful and celebrates the flavors of
Capri, an island off the coast of the Campania region of Italy.
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste
2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined
*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures
Preheat broiler.
COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
GRILL or SAUTÉ shrimp until internal temperature reaches 150°F and set aside.
PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
The Taste of Home Cookbook
An enormous five-ring binder encompasses 1,125 recipes with color photos, blank recipe cards, and handy pockets for notes and shopping lists.
You Save: $10.18 (34%)
Eligible for F-R-E-E Super Saver Shipping
Grandma's Favorites
Over 350 Best-Loved Recipes Handed Down through the Generations - From Sunday Pot Roast to Oatmeal Cookies (Taste of Home) (Hardcover)
You Save: $8.48 (34%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker Cookbook:
Everything You Need to Know to Cook Today (Ring-bound)
You Save: $11.08 (37%)
Eligible for F-R-E-E Super Saver Shipping
Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
You Save: $7.98 (40%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
You Save: $9.23 (36%)
Eligible for F-R-E-E Super Saver Shipping
Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping
The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
You Save: $2.52 (23%)
Eligible for F-R-E-E Super Saver Shipping
*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).
The information contained in issues and the website of A to Z Recipes is for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
