Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
We're over one-third of the way through July (can you believe it?) and the current
Monthly Theme topic: Picnic Perfection. Quite a few of my "regulars" have sent in recipes for sharing in the issue to be posted on August 5. I sure hope you share in the fun by passing along your picnic favorites. Even if you are a self-acclaimed "non-picnicker", I'll bet you have a recipe or two that can be enjoyed in the good, old outdoors. I look forward to hearing from you using the special link found in the
Monthly Theme section of this issue. Thanks.
I have received a special request from Nancy F. in Sacramento, Ca. "Sometime back on PBS I saw a partial recipe for Fried Tamales and I have looked all over the Internet for the recipe and I cannot find it. Maybe one of your readers has it and would like to share it." If anyone has this recipe, please use this email link (I will pass it along to Nancy for you): Fried Tamales Recipe. There was also a request for 2 recipes by a2z'ers in the
QT Discussion Forum that
Luanne in Florida responds to in today's Favorites. Thanks, Lou.
Look at all the Birthday Babies we have for the remainder of the week! I hope you all have a wonderful celebration on your special day!
We have some wonderful submissions in today's issue. Please make sure to read the
Did You Know? section for a very interesting article by Dorine in Philadelphia, PA. We've also got plenty more for pondering and cooking. Here are the fine folks who helped make it possible:
Lisa H., Belmont, NC
Dorine Houston, Philadelphia, PA
Treva, Knoxville, TN
Jim, WA State
Patricia, Charlevoix, MI
Luanne, FL
Aafrin, Pune, India
Beverley, Montreal, Canada
Leasa, IA
Marilyn, Canton, OH
Mary S., Nashville, TN
Johnny, LA
Carol, Tupper Lake, NY
Larry Holmes, Toronto, Canada
Rita, Niceville, FL
Chris M., NM
Donna, Elkhorn, WI
Brenda, AL
Robyn, Auckland, New Zealand
Jean, Syracuse, NY
We'll see you here again on Sunday, with the last half of the Monthly Theme recipes for
Finger Foods, 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.
I love coffee, I love tea,
I love the Java Jive and it loves me
Coffee and tea and the java and me,
A cup, a cup, a cup, a cup, a cup!
I love java sweet and hot,
Whoops, Mister Moto, I'm a coffee pot
Shoot me the pot, and I'll pour me a shot,
A cup, a cup, a cup, a cup, a cup!
Oh slip me a slug from the wonderful mug
and I'll cut a rug 'til I'm snug in a jug
A slice of onion and a raw one,
Draw one!
Waiter, waiter, percolator!
I love coffee, I love tea,
I love the Java Jive and it loves me
Coffee and tea and the java and me,
A cup, a cup, a cup, a cup, a cup!
Boston beans (soy beans)
I said the little itty-bitty green bean
(cabbage n' greens)
You know that I'm not keen about a bean,
unless it is a chili chili bean! (Talk it, boy!)
I love java sweet and hot,
Whoops, Mister Moto, I'm a coffee pot (yeah)
You shoot me the pot, and I'll pour me a shot,
A cup, a cup, a cup, 'an dat zat bootle!
Blow me a slug from that wonderful mug
And I'll cut a rug that's snug in a jug
Drop a nickel in my pot - Joe
Takin' it slow
Waiter, waiter percolator
I love coffee, I love tea,
I love the Java Jive an' it loves me
Coffee and tea and the java and me
A cup, a cup, a cup, a cup - BOY!
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!
An Introduction to Sherry by Dorine Houston, Philadelphia, PA
Subscribe to The Global Epicure
If you are an American, the chances are good that you think of sherry as a sweet wine produced in California and New York. However, the name is actually protected as a place of origin name. Sherry, Jerez in Spanish, is part of the name of a town in southwestern Spain between Sevilla and Cadiz called Jerez de la Frontera, where the method for making sherry originated. Since international agreements protecting the place names where certain comestibles and potables are produced have strengthened, it is no longer acceptable to call a blue cheese produced in Wisconsin "Gorgonzola" or a bottle-aged bubbly wine from California "Champagne". Nor should it be acceptable to call a fortified wine from New York or California "sherry". True sherry can only be grown in vineyards and produced in wineries in a small region around Jerez de la Frontera, Spain.
Likewise, the cloyingly sweet beverage called cream sherry is not the most representative form of true sherry. Cream sherry is not particularly popular in Spain; it is exported to the land of Kool-Aid lovers. The main kinds of sherry are fino, amontillado and cream. Fino is very dry, and is the most popular form in Spain. Amontillado is slightly sweet and is drunk in Spain with tapas on occasion. Cream sherry is the heavily sweet form of sherry, generally exported to the US and other English-speaking countries.
Sherry is fortified and aged in oak barrels that are used again and again, so the best sherry comes from the oldest wineries. Sediment from each batch of sherry builds up in the barrels, this is called the "madre" (mother) and is important to producing the depth and complexity of nose and taste in the best sherries. Sherry is straw to golden in color and leaves nice legs when swirled high in the glass. To best enjoy sherry, use tulip-shaped glasses similar to the ones most recommended for sparkling wine and champagne. Drink it a room temperature. Pour the glass less than half full and swirl it to coat the sides as high as you can. As the sherry falls back down into the bottom of the glass, It leaves legs, or long, narrow streaks running down the sides of the glass. Look for good legs in glasses of well-aged wines and quality whiskeys as well.
When choosing sherry at your liquor retailer, look for the name "Jerez" or "Jerez de la Frontera" on the label. Probably the most popular brands in Spain are Tio Pepe and Gonzalez Byass. Other Spanish sherry makers in Jerez de la Frontera include Osborne, Harvey and Hartley & Gibson. The latter English names represent true Spanish producers as well. During the early 19th century, Spain experienced a series of naval disasters in the face of British imperialistic aggression and Britain seized Spanish territory; Gibraltar remains in British hands to this day. British fondness for Spanish fortified wine resulted in heavy investment in its production, hence the English names of some Spanish wineries.
For a Spanish party, prepare several tapas and serve good Spanish sherry to drink. Play CDs of classical guitar, zarauela or flamenco music (softly, please, in order not to interfere with good conversation) for background music.
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 !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our 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.
- As soon as you delete a worthless file, you'll need it.
- Installing a new program will always mess up at least one old one.
- You can't win them all, but you sure can lose them all.
- The likelihood of a hard disk crash is in direct proportion to the value of the material that hasn't been backed up.
- There are only two kinds of computer users: Those whose hard disks have crashed, and those whose hard disks haven't crashed - yet.
- Anything can be made to work if you fiddle with it. If you fiddle with something long enough, you'll break it.
Ponderisms
Shared by Jim, WA State
I used to eat a lot of natural foods until I learned that most people die of natural causes.
Garden Rule: When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant.
The easiest way to find something lost around the house is to buy a replacement.
Never take life seriously. Nobody gets out alive anyway.
There are two kinds of pedestrians: the quick and the dead.
Life is sexually transmitted.
Health is merely the slowest possible rate at which one can die.
The only difference between a rut and a grave is the depth.
Health nuts are going to feel stupid someday, lying in hospitals dying of nothing.
Have you noticed since everyone has a camcorder these days no one talks about seeing UFOs like they used to?
Whenever I feel blue, I start breathing again.
All of us could take a lesson from the weather. It pays no attention to criticism.
In the 60's, people took acid to make the world weird. Now the world is weird and people take Prozac to make it normal.
How is it one careless match can start a forest fire, but it takes a whole box to start a campfire?
Who was the first person to look at a cow and say, "I think I'll squeeze these dangly things here, and drink whatever comes out?"
If Jimmy cracks corn and no one cares, why is there a song about him?
Why does your OB-GYN leave the room when you get undressed if they are going to look up there anyway?
If electricity comes from electrons, does morality come from morons?
Do illiterate people get the full effect of Alphabet Soup?
Why doesn't glue stick to the inside of the bottle?
Do you ever wonder why you gave me your email address?
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!
MARYLAND
CHICKEN, MARYLAND STYLE
~Submitted by Patricia, Charlevoix, MI
400 deg oven - 30-40 minutes
2 young chickens (about 2 lbs ea)
salt and pepper to taste
flour for coating
2 eggs beaten
1 cup soft bread crumbs
GRAVY
1 cup cream or milk
1/2 cup butter or other mild fat
2 tbs flour
1 cup stock
Clean and disjoint chickens, leaving the breasts whole. Put the necks and giblets into cold water and simmer to obtain a cup of stock for the gravy. Sprinkle each piece of chicken with salt and pepper, dip in flour, beaten eggs and soft crumbs and place in a greased pan. Bake in a hot oven (400 deg) from 30 to 40 min, basting frequently with 1/4 cup of butter or fat melted in 1/4 cup of hot water.
When chicken is done make a gravy from the fat left in the pan, stirring in two tbs of flour, one cup of milk or cream and the cup of stock made from the giblets. If desired, add a few button mushrooms.
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
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I made this with a yellow cake and it is really good. Very moist and I heated 1/2 cup of cream cheese frosting and dribbled over it. IT IS A KEEPER.
1 pkg German chocolate cake mix
4 eggs
1 cup water
1/2 cup vegetable oil
1 carton ready-to-spread Coconut Pecan Frosting
Preheat oven to 350* Grease and flour a bundt pan or tube pan In mixing bowl combine, cake mix,
eggs, oil, and water. Beat at least 2-3 minutes. Microwave can of frosting for about 20 seconds to loosen it. Add to mix and with a spoon stir in to batter until well mixed Bake 35-45 minutes until it tests done. Cool 10 minutes and remove from pan. May frost with chocolate fudge frosting if desired.
This went so fast that I hardly remembered baking it. I only used 2 1/2 cups of blueberries and found it sufficient.
1 box Duncan Hines Butter cake mix (save out 1/4 cup of cake mix)
3 cups blueberries
3 eggs
1/2 cup oil
8 oz. cream cheese (softened)
First put berries in a Ziploc bag with the 1/4 cake mix you measured out and shake well to coat berries good. Mix the eggs, cream cheese and oil. Add the cake mix and mix for about 2 minutes or until well blended. Fold berries in cake. Pour into a well greased tube pan, bake at 375F for 1 hour or until done.
Glaze
2 cups powdered sugar
1/4 cup lemon juice
Mix well and pour over cake while cake is hot.
Pour a glass of ice tea to enjoy with your slice of cake, then hide it from everybody !!
FRUIT & TOMATO CHUTNEY
~Submitted by Aafrin, Pune, India
4 pounds red tomatoes, peeled, cored, and chopped
5 large tart green apples, peeled, cored, and chopped
1 large onion, diced
2 cloves of garlic, minced
1-1/2 cups raisins
1 cup diced dried apricots
1 cup cider vinegar
1/3 cup finely diced crystallized ginger
2 teaspoons salt
1 teaspoon ground cinnamon
dash of cayenne pepper
In a stainless steel or enameled pot, combine all ingredients. Cook, uncovered, on medium heat for 1 hour 30 minutes, or until very thick, stirring occasionally.
Fill hot, sterilized half-pint jars, leaving 1/2 inch of headroom. Run a rubber spatula around the insides of the jars to release air bubbles. Wipe the jar rims with a clean cloth. Place lids in position and tighten screw bands.
Process in a boiling-water-bath canner for 10 minutes.
Do not substitute low-fat or nonfat milk for the whole milk. Blanched almonds are almonds without their skin. Be careful not to
over-toast the almonds or the cake will have a dry, crumbly texture. You can substitute 3 cups whole blanched almonds for the slivered; increase their oven toasting time to 11 minutes and their processing time to 30 seconds in step 2.
INGREDIENTS
14 ounces blanched slivered almonds (about 3 1/2 cups)
1 1/4 cups sugar (8 3/4 ounces)
Pinch salt
3/4 cup cake flour (3 ounces)
1/2 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter, at room temperature
3 large eggs, at room temperature
1/2 cup whole milk
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9-inch springform pan with vegetable oil spray, and line the bottom of the pan with parchment paper.
2. Spread the almonds out on a rimmed baking sheet and toast in the oven until very lightly toasted and fragrant, 5 to 7 minutes (do not
over-toast); let cool completely. Process the almonds, 1/2 cup of the sugar, and the salt in a food processor until very finely ground with a texture that resembles flour, about 10 seconds. Add the flour and baking powder and pulse to incorporate, about 5 pulses; set aside.
3. Using an electric mixer, cream the butter and remaining 3/4 cup sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating briefly after each addition to incorporate. Add the ground almond mixture and beat until just incorporated. Add the milk and beat until just incorporated.
4. Transfer the batter to the prepared pan and smooth the top. Bake until the cake is puffed and golden on top and a toothpick inserted comes out clean, 30 to 40 minutes, rotating the pan halfway through the baking time.
5. Let the cake cool in the pan on a wire rack for 15 minutes, then remove the sides of the pan and let the cake cool to room temperature, 2 to 3 hours.
6. To Store: Remove the cake pan bottom and wrap the fully cooled cake tightly in plastic wrap. Store at room temperature for up to 5 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.)
7. To Serve: The cake can be served at room temperature or warmed. To warm the cake, unwrap it and place on a baking sheet in a 350-degree oven for 10 to 15 minutes.
To Serve Right Away: Let the cake cool at room temperature for about 1 hour before serving.
1 T olive oil
1 onion sliced
2 tomatoes, peeled and sliced
2 T all purpose flour
2 t dried basil, crushed
3 eggs beaten
1/2 C milk
1/2 t salt and pepper to taste
1 - 9 inch deep dish pie crust
1 1/2 C shredded Colby-Monterey Jack cheese blend
Preheat oven to 400°. Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat.
Sauté onion until soft, remove from skillet. Sprinkle tomatoes with flour and basil,
sauté 1 min on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper.
Spread 1 C cheese in the bottom of pie crust. Layer onions over cheese and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining cheese. Bake in preheated oven for 10 minutes, reduce heat to 350° and bake for 15-20
minutes or until filling is puffed and golden brown. Serve warm.
(Notes: I sautéed the tomatoes in some garlic oil.. added a nice touch of flavor. I also made 2 layers of onion and tomato, sprinkle paprika on top)
CHERRY CRISP
~Submitted by Marilyn, Canton, OH
For filling, combine 1/2 cup sugar and 3 tablespoons all-purpose flour. Toss with 5 cups fresh, pitted cherries. Place mixture in an 8 X 1 1/2 inch round baking dish.
For topping, in a mixing bowl combine 1/2 cup regular rolled oats, 1/2 cup packed brown sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon cinnamon. Cut in 1/4 cup margarine or butter till mixture resembles coarse crumbs. Sprinkle over filling.
Bake in a 375* oven for 30-35 minutes or until fruit is tender and topping is golden. Serve warm with ice cream if desired.
Serves 6.
BLACKBERRY WINGS
~Submitted by Treva, Knoxville, TN
25 to 30 chicken wing drumettes
4 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1 pint fresh blackberries
3 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon hot Hungarian paprika (to taste)
2 tablespoons fresh lemon juice
Place wings in single layer in baking pan and brush with melted butter. Mash garlic and salt together into paste. Using a wooden spoon, push the blackberries through a non-metallic sieve. Discard seeds. Mix garlic paste and blackberry juice with remaining ingredients and let set to blend flavors. Bake drumettes at 375°F for 1/2 hour. Brush on blackberry sauce and continue to bake another 1/2 hour, until wings are tender. Baste and turn frequently.
Add water if the juice cooks away before wings are done.
ASIAN CHICKEN PASTA SALAD
~Submitted by Mary S., Nashville, TN
8 ounces Orzo, Small Shells or other small pasta shape -- uncooked
2 cups poached chicken -- cut into chunks
4 ounces spinach leaves -- stems removed and sliced into strips
1/2 cup bean sprouts
1/2 red bell pepper -- ribs removed and cut into strips
2 scallions -- sliced
3 tablespoons red wine vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
OR
1 tablespoon vegetable oil
2 teaspoons Teriyaki sauce
1 1/2 tablespoons prepared chili sauce
1 tablespoon fresh grated ginger
3 tablespoons slivered almonds -- toasted
Prepare pasta according to package directions; drain.
In large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper, and scallions. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well. Toss dressing with pasta mixture and refrigerate until ready to serve. Sprinkle almonds over top just before serving.
Makes 4 servings.
CARNIVAL ICE CREAM CAKE
~Submitted by Johnny, LA
Having a party? Nothing beats this cake when it comes to taste and decorations.
Tear angel food cake into bite-size pieces. Divide among 3 bowls.
Mix 1 package of Kool-Aid with each cake bowl. Line 10-inch angel food cake pan with foil. Place strawberry cake in pan. Cover with frozen strawberries with juice. Spread 1/2 of ice cream over top. Place orange cake with peaches in next. Place raspberry cake over and then frozen raspberries with juice. Cover with remaining ice cream. Freeze 24 hours.
Two hours before serving, put into refrigerator.
Thirty minutes before serving, un-mold.
VEGETABLES IN SOUR CREAM
~Submitted by Carol, Tupper Lake, NY
I used to get this at a hotel I worked at, in Miami Beach, years ago.
Dice vegetables. Combine with enough sour cream to make a nice sauce. Season with salt and pepper and serve.
HAWAI’IAN RECIPES
(From the Iolani Palace kitchen of King Kamehameha, King Kalakaua and Queen Liliuokalani)
~Shared by Larry Holmes, Toronto, Canada
PORK AND COWPEAS
~Shared by Larry Holmes, Toronto, Canada
1/2 pound dried cowpeas (black-eyed peas)
salt
1 pound boneless pork, cut into strips 1 1/2x1/2x1/2 inches
2 large onions, chopped
1 large clove garlic, chopped
2 large tomatoes, chopped
pepper
Drain peas, cover with water, add 1 teaspoon salt, and simmer, covered for 1 1/2 to2 hours or until tender. Trim pork and render fat to make 2 tablespoons. In a large skillet brown the meat in the pork fat, remove, and fry the onions and garlic until tender and brown. Add tomatoes, replace the meat, and stir in 1 teaspoon salt and 1/2 teaspoon pepper. Cover and cook 30 minutes. Combine the beans and meat and cook 15 minutes longer. Correct seasoning.
Makes 6 servings.
BROILED PINEAPPLE
~Shared by Larry Holmes, Toronto, Canada
1 large pineapple
1/2 cup rum
butter
1 large banana
juice of 1 lime
guava jelly
ground Macadamia nuts
Peel pineapple and remove eyes and core. Cut 6 slices about 3/4 inch thick. Soak slices in rum for 1 hour or more, turning often. Spread butter on both sides and edges of the pineapple slices and place on rack over a broiler pan. Cut banana in 1/2-inch slices and toss in lime juice. Arrange on rack with pineapple. Spread guava jelly on both pineapple and banana slices. Place under broiler and broil 5 minutes, turn, spread with jelly again, and broil, 5 minutes more. Remove to warm individual serving plates and sprinkle ground nuts on top.
Makes 6 servings.
PACIFIC SALAD
~Shared by Larry Holmes, Toronto, Canada
4 tablespoons salad oil
lime juice
2 tablespoons coconut cream
salt
1 pound cod or halibut, bones and skin removed
1/2 cup coconut milk
1 avocado
1/2 pound cooked lobster meat, cut into pieces
1/2 cup chopped scallions
lemon and lime slices for garnish
Combine oil, 1 1/2 tablespoons lime juice, coconut cream and salt in a bottle. Shake well and reserve. In a small saucepan simmer fish with 1/2 cup coconut milk and 1/4 teaspoon salt for 5 to 6 minutes. Let cool and flake in large pieces. Peel and cut avocado into cubes and sprinkle with lime juice. In a glass bowl, mix fish, avocado, lobster meat, and scallions. Pour over the dressing and toss lightly. Garnish with lime and lemon slices.
Makes 4 to 6 servings.
CHILE CHICKEN ENCHILADAS
~Submitted by Treva, Knoxville, TN
Roll up a new enchilada with chicken and two cheeses.
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1/2 cup sliced drained roasted red bell peppers, from 7.25-oz jar
1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1 1/2 cups shredded Cheddar cheese (6 oz)
Shredded lettuce, chopped tomato or avocado and additional sour cream, if desired
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
LINGUINE SALAD
~Submitted by Rita, Niceville, FL
This is a really good cold salad. It makes a lot, so use a really big bowl.
1 lb. linguine noodles (don’t substitute here, linguine noodles are really the best ones to use)
1 large cucumber
1 large onion
1 large tomato
1 lb Monterey Jack cheese
1 bottle Italian dressing
1 bottle McCormick’s salad supreme (found in spice section)
Boil Linguine according to package directions and cool. Chop the vegetables and cheese into small pieces. Combine all the ingredients and mix well. Cool for an hour and serve.
SHAKER LEMON PIE
~Submitted by Chris M., NM
I found a great new lemon pie recipe! I will be making this very soon. I do love lemon desserts, especially in the summer! It sounds so good and easy.
"Finally, I found a recipe for a different type of lemon pie. It is so good!! There are different ways to do this, but I prefer keeping the rind on the lemon while slicing. You get more lemon flavor this way. Everyone loved this pie!"
Yields: 8 servings
" Just three ingredients go into this tangy pie: lemons that are cut paper thin, sugar and four beaten eggs. The lemons are sugared and left to macerate overnight. When it 's time to assemble the pie, the eggs are combined with the sugared lemons to make the filling that is then poured in a prepared pie crust. Top it with another round of pastry, and the pie bakes until your kitchen smells heavenly."
INGREDIENTS:
2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS:
1. Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.
2. Add the beaten eggs and mix well. Pour into an unbaked 9 inch piecrust and cover with a top crust.
3. Brush the top with milk and sprinkle granulated sugar on top.
4. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20 to 25 minutes, or until a knife inserted into the pie comes out clean.
Submitted by: Susan Greene
Rated: 4 out of 5 by 11 members
Source: AllRecipes.com
EASY PICNIC DESSERT
~Submitted by Treva, Knoxville, TN
2 cans apple pie filling
1 spice cake mix
1 stick butter
1/4 cup pecans, chopped
Spray a 9x13 dish with cooking oil spray and spread the pie filling evenly in the bottom. Sprinkle the dry cake mix over the apples. Melt butter and drizzle over the cake mix. Sprinkle with pecans. Bake at 350 deg for about 40 minutes or until golden brown.
BEER CAN CHICKEN
~Submitted by Donna, Elkhorn, WI
I have had a lot of people ask for this. Just found it again on www.McCormick.com Hope your readers enjoy!
This beautifully browned chicken looks like it just came off the rotisserie. A perfectly seasoned, moist and tender chicken awaits you and your family.
Ingredients:
1 whole chicken (about 4 pounds)
1 tablespoon olive oil
1/4 cup McCormick® Grill Mates® Montreal Chicken Seasoning, divided
OR McCormick® Grill Mates® Roasted Garlic & Herb Seasoning, divided
1 can (12 ounces) beer
Directions:
1. Preheat gas grill to medium heat (325°F to 350°F)*. Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.
2. Remove about 2 ounces beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill. Position legs to best support chicken (similar to a tripod). Close lid.
3. Grill 55 minutes or until chicken is cooked through. Remove chicken from can before serving.
*For charcoal grill, use indirect medium heat.
EASY SMEEZY APPLE MUFFINS
~Submitted by Brenda, AL
Easy Smeezy Apple Muffins are made with a cake mix.
INGREDIENTS:
2 large eggs
1 cup sour cream
21 ounce can apple pie filling*
18 ounce yellow, white, lemon or spice cake mix*
Optional: Freshly ground cinnamon
PREPARATION:
Preheat oven to 350 degrees F. Grease or paper-line 18** muffin cups. Combine eggs, sour cream and apple pie filling. Add cake mix, but don't over mix. Place batter in muffin cups***. Sprinkle tops with optional
cinnamon.
Bake for 25 to 30 minutes. Cool in pan for 10 minutes before removing. Serve warm with real butter.
*Flavor variations are only limited by your imagination and what's in the grocery store.
**I made 12 large muffins and one small loaf pan. It all baked at the same time.
***Be sure that there is at least one apple slice in every cup.
****Final note: As there is no added fat, the muffins are a bit sticky, but they still taste wonderful.
PORK AND HERB LEMONGRASS SKEWERS
~Submitted by Robyn, Auckland, New Zealand
Makes 8
500g pork mince
1 tablespoon sesame seeds
¼ cup chopped coriander laves
¼ cup chopped mint leaves
¼ cup chopped basil leave
1 tablespoon grated ginger
sea salt and cracked black pepper
4 stalks lemongrass, trimmed
1 tablespoon vegetable oil
1 cup bean sprouts
100g snow peas, blanched and chopped
100g spinach leaves
sweet chilli sauce to serve
Place the pork, sesame seeds, coriander, mint, basil, ginger, salt and pepper in a bowl and mix to combine.
Cut each stalk of lemongrass in half and use slightly damp hands to mould one tablespoon of the pork mixture around each lemongrass skewer.
Heat a large non-stick frying pan over medium heat.
Add the oil and fry the lemongrass skewers for 4-5 minutes each side or until cooked through.
Combine the bean sprouts, snow peas and spinach and divide between bowls.
Top with the pork and lemongrass skewers and serve with the sweet chilli sauce.
CHOCOLATE CHIP CAKE
~Submitted by Lisa H., Belmont, NC
Sift together
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Cream together
1 cup butter or margarine
1 cup sugar
3 eggs
beat the eggs in one at a time
Add to the creamed mixture
1 cup sour cream
2 teaspoon vanilla.
Add flour mixture to creamed butter mixture and mix together.
Mix together the following:
1 cup chopped nuts
1 cup chocolate chips
1/2 cup brown sugar
2 teaspoon cinnamon
Grease a cake pan. Pour 1/2 the batter in the pan then sprinkle on 1/2 the chocolate chip mixture. Add the remainder of the batter, then sprinkle the remainder of the chocolate chip nut mix on top.
8 large Cabbage Leaves
3/4 pound Ground Pork
4 large Shiitake Mushrooms
1/2 medium Onions
1 large Carrot
1/2 teaspoon Salt
2 cups Chicken Stock
1 tablespoon Soy Sauce
Wash cabbage leaves and steam or boil them to soften. Mince shiitake mushrooms, carrot, and onion. Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions.
Put one portion of pork mixture on a cabbage leaf and roll it. Make 8 cabbage rolls. Put chicken soup stock and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked, about 10-12 min.
Servings: 4
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Heart Healthy
ALMOND STRAWBERRY SALAD
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
“Everyone loves this pretty salad that's topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor."
DIRECTIONS
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 4 servings.
Serves 4
NUTRITIONAL INFO
Nutritional Analysis: 3/4 cup equals 74 calories, 4 g fat (trace saturated fat), 0 cholesterol, 98 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein.
Diabetic Exchanges: 2 vegetable, 1/2 fat.
BAKED CHICKEN WITH VEGETABLES
~Submitted by Mary S., Nashville, TN
A delicious staple for any season.
Ingredients:
4 sliced potatoes
6 sliced carrots
1 large quartered onion
1 raw chicken - cleaned and cut into pieces, skin removed
1/2 cup water
1 teaspoon thyme
1/4 teaspoon pepper
Instructions:
1. Preheat oven to 400 degrees.
2. Place potatoes, carrots and onions in a large roasting pan.
3. Put chicken pieces on top of the vegetables.
4. Mix water, thyme and pepper. Pour over chicken and vegetables.
5. Spoon juices over chicken once or twice during cooking.
6. Bake at 400 degrees for one hour or more until browned and tender.
Nutritional Information:
160 Calories; 32g Total Carbohydrates; 2g Total Fat; 0g Saturated Fat; 15mg Cholesterol; 6g Protein; 310mg Sodium; 5 g Fiber
CHICKEN A LA KING CROCKPOT
~Submitted by Treva, Knoxville, TN
1 can cream of chicken soup, undiluted (low-fat)
3 TBSP flour
14 tsp. pepper
dash of cayenne (red) pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 pkg. (10-oz.) frozen peas, thawed
2 TBSP diced pimento, drained (if desired)
hot cooked rice
In a slow cooker, combine soup, flour, pepper and cayenne pepper until smooth. Stir in chicken, celery, green pepper and onion. Cover and cook on low for 7 to 8 hours until meat juices run clear. Stir in peas and pimento. Cook 30 minutes longer or until heated through. Serve over rice.
1 cup = 183 calories, 3g fat
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Diabetic Choices
DILLED SALMON AND EGG SALAD ON PUMPERNICKEL
~Submitted by Mary S., Nashville, TN
Yield: 4 sandwiches
INGREDIENTS
- 3 hard-cooked eggs, finely chopped
- 1 can (7-1/2 oz) sockeye salmon, drained and flaked
- 1/4 cup light mayonnaise
- 1 large green onion, finely chopped
- 2 tablespoons chopped fresh dill or parsley
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 8 slices pumpernickel bread
- 1/2 seedless cucumber, thinly sliced
DIRECTIONS
In a bowl, combine eggs, salmon, mayonnaise, green onion, dill, lemon zest, salt and pepper.
Divide salad among pumpernickel slices, spreading evenly. Layer with cucumber slices. Serve open-faced or sandwich together. Cut in half.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 pound beef round steak, lean, sliced thin across the grain
1 tablespoon cornstarch
2 tablespoons soy sauce (preferably reduced-sodium)
1 tablespoon ginger root, peeled and minced fresh
1 clove garlic, minced
1 teaspoon sesame oil, dark
2 green onions, sliced thin
1 red bell pepper (medium) cut into 1-inch chunks
1 green bell pepper (medium) cut into 1-inch chunks
1 tablespoon water
1 zucchini (medium) cut into 1/4-inch slices
3 tomatoes (large) seeded and cut into wedges
1 cup tomato juice
2 teaspoons Worcestershire sauce
3 cups white rice, hot, cooked
My boys had this at their grandma's and cleaned their plates.
1. Place beef in a large, shallow glass baking dish. In small bowl, combine cornstarch, soy sauce, ginger, and garlic. Pour over beef; cover and marinate several hours or overnight.
2. In a large skillet, heat oil. Stir-fry meat in batches until browned. Remove meat and reserve. Add green onion, red and green pepper, and 1 tablespoon water to skillet; cover and cook 1 minute. Add zucchini; cover and cook 1 minute.
3. Add tomatoes and meat to skillet.
4. Add tomato juice and Worcestershire sauce to skillet; stir to combine well. Cook until thickened. Serve over rice.
Makes 4 servings
Food exchanges per serving (1 ¼-cups plus ¾-cup rice): ½ BREAD, 3 lean MEAT, 3 VEGETABLE
BREAD AND BUTTER PUDDING
~Submitted by Maggie, TX
Makes 8 servings
refrigerated butter-flavored cooking spray
8 slices whole wheat bread
1 1/2 tablespoons (19 g) unsalted butter, softened
1/3 cup (35 g) chopped dried apricots, soaked in 2 tablespoons (30 ml) brandy for 5 minutes
1 large baking apple, cored, peeled, and chopped
1/4 cup (36 g) golden raisins
1 tablespoon (12 g) sugar
1 teaspoon (5 ml) ground cinnamon
3/4 cup (180 ml) egg substitute
2 1/4 cups (540 ml) 1% low-fat milk
Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 2-quart ( l) casserole dish with cooking spray.
Trim and discard the crusts off each bread slice. Thinly butter each slice and cut into quarters. Set aside.
In a bowl, combine the soaked apricots, apple, and raisins. Place half of the fruit mixture into the prepared dish. Mix the sugar and cinnamon. Sprinkle 1/3 of the mixture over the fruit.
Top with half of the bread quarters, the remaining fruit mixture and another 1/3 of the sugar mixture. Arrange the remaining bread quarters on top, buttered side up.
Whisk the egg substitute and milk together, and pour over the bread. Sprinkle with remaining 1/3 of the sugar mixture.
Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Cool in the dish for at least 10 minutes before spooning into dessert bowls.
Per serving: 170 calories (0% calories from fat), 7 g protein, 4 g total fat (2.0 g saturated fat), 27 g carbohydrates, 3 g dietary fiber, 9 mg cholesterol, 338 mg potassium, 194 mg sodium
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 lemon
2 chicken breast halves
2 3/4 cups chicken broth
10 snow pea pods
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup heavy (whipping) cream
2 tablespoons minced fresh flat-leafed parsley leaves
With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup.
In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
While chicken is cooling, trim snow peas and cut diagonally into thin slivers.
In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes.
Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender.
Stir in lemon juice, parsley, and salt and pepper to taste.
Servings: 2 (makes about 4 1/2 cups)
TROPICAL PORK CHOPS
~Submitted by Mary S., Nashville, TN
1 firm banana
2 tsp. vegetable oil, divided use
2 lean pork chops (1/2-in. thick)
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsp. raspberry jelly or honey
2 tsp. prepared mustard
1/2 cup water
Cut banana in half crosswise, then lengthwise into 4 pieces.
Cook bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add 1/2 tsp. additional oil. Remove browned bananas to a warm plate.
Rub pork chops with garlic. Sprinkle with ginger.
Add remaining oil to skillet. Brown chops on both sides. Remove chops to warm platter.
Melt jelly or honey in skillet; add mustard and water. Stir to blend.
Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until cooked thoroughly.
Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over pork chops.
Serve with green and yellow beans. Garnish with raspberries and thyme, if desired.
Serves two.
CHICKEN FRIED STEAK WITH COUNTRY GRAVY
~Submitted by Maggie, TX
1/2 pound boneless beef sirloin steak (1/2 inch thick)
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil
COUNTRY GRAVY:
2 tablespoons all-purpose flour
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper
Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.
In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.
Yield: 2 servings.
1 steak with 1/2 cup gravy equals 596 calories, 33 g fat (6 g saturated fat), 188 mg cholesterol, 600 mg sodium, 37 g carbohydrate, 1 g fiber, 37 g protein.
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Publisher's Choice
BARBECUED CHICKEN
1 can (12 ounces) cola
1 can (6 ounces) tomato paste
2 tablespoons finely chopped onion
1 tablespoon red wine or cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 broiler/fryer chickens (3 pounds each), cut in half
In a saucepan, combine the cola, tomato paste, onion, wine or vinegar, Worcestershire sauce and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Set aside 1/2 cup for basting; cover and refrigerate.
Carefully loosen the skin of the chicken; brush remaining sauce under skin. Cover and refrigerate for 30 minutes.
Coat grill rack with nonstick cooking spray before starting the grill. Place chicken on grill rack. Grill, uncovered, over indirect medium heat for 20 minutes. Turn; grill 20-30 minutes longer or until chicken juices run clear, basting occasionally with reserved sauce. Yield: 8 servings.
Nutrition Facts: 1 serving equals 408 calories, 21 g fat (6 g saturated fat), 131 mg cholesterol, 225 mg sodium, 10 g carbohydrate, 1 g fiber, 42 g protein.
These recipes from René Pulido, executive chef at Firecracker in Tucson, Arizona, work particularly well with whitefish, such as tilapia and white seabass.
After each recipe are directions for stuffing the fish and serving with the cream sauce.
Spicy Cream Sauce
2 shallots, minced
1 tablespoon whole black peppercorns
1/2 cup whole Thai chiles
3 cups white wine
3 cups heavy cream
2 tablespoons Sriracha hot chile sauce*
In sauté pan, sauté shallots, black peppercorns and Thai chiles. Deglaze with white wine and reduce by half.
Add heavy cream and Sriracha and reduce by half, or until desired consistency is reached. Strain sauce and you're ready to serve.
*Find Sriracha sauce at Asian grocery stores or try the Asian food section of your well stocked local grocery.
Crab Stuffing
1 red bell pepper
1/2 pound surimi (imitation crab meat)
1 cup panko (Japanese bread crumbs)
1/2 bunch celery, chopped
1 teaspoon lemon juice
3/4 cup parmigiana cheese, grated
1 cup white wine
1 tablespoon Sriracha chile sauce
1 tablespoon chives, finely chopped
In sauté pan, sauté peppers, celery, onion, and garlic until translucent. Deglaze with white wine until almost completely reduced. Remove from heat and place on sheet tray to cool. Combine remaining ingredients in a large bowl with cooled down veggies and combine until evenly mixed.
To stuff fish
Filet and butterfly 4 to 6 fish of your choice (3 to 4 ounces each).
Place enough stuffing to evenly coat the fish, then, starting from one end, tightly roll up. In center of each rollup, cut 1/3 of way into it. Open slice into each rollup and place in 375-degree oven for about 10 to 15 minutes.
Cover fish with spicy cream sauce, garnish and serve.
24 HOUR LAYERED GARDEN SALAD
Ingredients:
6 cups Lettuce, bite-size pieces
8 lrg Green Onions, sliced thin
4 lrg Carrots, shredded
2 med Broccoli Spears, chopped
1 med Cauliflower Head, chopped
4 Celery Ribs, chopped
3 med Cucumbers, peeled and sliced
8 oz Mushrooms, sliced
2 med Tomatoes, diced
10 oz Frozen Peas, thawed
4 lrg Eggs, Hard-Boiled, chopped
1 lb Bacon, Crisp And Crumbled, or
2 cans Real Bacon Pieces, more or less
Salad Dressing (see below)
4 cups Shredded Cheddar Cheese, mild or sharp
Method:
Layer or toss the first nine ingredients in a large bowl or large plastic container with lid. (Any combination and/or quantity of salad ingredients can be used to suit your tastes or preferences.) On top of this salad mixture, layer the next three ingredients in the order listed. (These ingredients should not be altered.) Spread dressing (see ingredients and directions below) evenly on salad to sides of bowl or container. Spread shredded cheddar cheese on top of salad dressing. Cover salad with plastic wrap or lid and let set overnight in refrigerator to develop flavors fully.
Salad Dressing:
3 to 4 c. mayo or salad dressing, as preferred
6 T. sugar salt and pepper, to taste
Mix well. Let mixture sit in refrigerator until salad is ready for it. Stir again before spreading on salad. (If you use salad dressing instead of mayo, you might want to decrease the qty of sugar used by a couple of tablespoons or omit entirely to suit your particular tastes.)
PINEAPPLE CHICKEN WITH SWEET AND SOUR SAUCE
Makes 3 servings
1 frying chicken or 6 thighs
1 can pineapple slices (reserve the juice)
BATTER
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/4 cup vegetable oil
1 1/2 cups water
1/2 teaspoon dice green onions
SWEET AND SOUR SAUCE
1 green pepper
1 carrot
2-3 tablespoons brown sugar
2 tablespoons cornstarch
2-4 cups oil for deep frying
De-bone the chicken, and cut into small bite-sized pieces. Add the marinade ingredients to the chicken, mixing with chopsticks. Add the cornstarch and marinate the chicken for about 15 minutes.
While the chicken is marinating, prepare the vegetables: Cut the carrot into thin slices. Core and seed the green pepper, and cut into chunks or as desired. Set aside.
For the batter: mix the baking powder and baking soda together well, and add to the other dry ingredients. Mix well. Add the oil gradually. Add 1 cup water, then more if needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.
Deep-frying the Chicken: Heat oil on high heat deep fry. The oil is ready when it is about 375 degrees. Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).
For the sauce: Melt the brown sugar in a heavy saucepan on high heat, stirring rapidly, until it is brown but not burnt. Add the juice mixture, and salt to taste. Bring to boil until brown sugar is melted again (it will harden temporarily after the juice mixture is added). Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the chicken.
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