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A to Z Recipes
July 13, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I've been running around like a chicken with my head cut off trying to get issues together as I am leaving town today for a school. Since I won't return until late Wednesday, I am really doing the two-step to prepare Wednesday's issue as well, which I will schedule to post in my absence. Wish me luck!
The kids and me are getting so excited about our GNWE trip scheduled for August 12 - 19 in
Washington State and Vancouver, BC. If you live anywhere in the areas of Seattle or Bellingham, Washington, or Vancouver, BC, I sure hope you'll meet with us for a meal and some laughter. If you'd like more information about the
GNWE, visit the web page here:
Great Northwestern Escape.
Please take a look at the Monthly Theme section and read about our current theme topic:
Camping Recipes. Just about everyone has gone camping so share with us your recipes... even if you only have one that you truly enjoy. Please share it with us for the
Monthly Theme issue.
It takes more than just Monthly Theme recipes to keep this newsletter going. We need recipes for regular issues, like this one. Why there's over
40 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
You're going to be very pleased with the recipes in today's issue. By George, you'll love it all... something to make you laugh, think, and cook. Look at who did all the sharing for you:
Mary H., Montreal, Canada
Jean M., OH
Jim D., WA State
Marty B., Tell City, IN
Jean, Syracuse, NY
Treva, NC
Larry Holmes, Toronto, Canada
Dorie, IL
Linda H., Rosharon, TX
Leasa, IA
Luanne, FL
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Johnny, LA
We'll see you here again on Wednesday, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops:
Great Northwestern Escape.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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"No matter how rich you become, how famous or powerful, when you die, the size of your funeral will still pretty much depend on the weather."
~ Michael Pritchard
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Bearing Gifts
Shared by Mary H., Montreal, Canada
You are gift-wrapped. Unwrap yourself now. Let your gifts spill to the floor and all over the world.
Watch how your kindness transforms this cruel world. See how your love heals fear. Notice how your courage inspires us all.
Let your smile release this old sad world. Give everyone you meet the star in your eye. Shine your light. Open your heart.
Notice how your peace of mind makes any war more meaningless and harder to fight.
Your happiness is a gift. It attracts angels from afar. Your smile is like champagne. Your laughter is like love. Your healing inspires us. Your presence is a miracle. Unwrap yourself now.
~Robert Holden, from "Shift Happens."
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Last-Minute Chicken Dinners
Most supermarkets now sell hot, cooked rotisserie chickens and refrigerated brand-name roasted ones. We came up with 8 ways to make a great dinner for 4 to 6 people using the cooked, skinless meat (about 3 cups) from a 2-1/2 lb. bird:
Barbecued Chicken Sandwiches:
Pull meat into shreds and mix with your favorite bottle BBQ sauce; heat in microwave. Mound mixture and coleslaw on a sandwich bun.
Chicken Burritos:
In skillet, heat shredded chicken with chili powder and rinsed, drained canned black beans. Place mixture, cooked rice, shredded Monterey Jack, and salsa down center of warm flour tortillas; rollup each tortilla
Chicken Cordon Bleu Sandwiches:
Pull chicken into shreds and place on bottom halves of hero rolls. Top with sliced smoked ham, Swiss cheese, and top halves of rolls. Bake until cheese melts.
Chicken Stir-fry:
Saute sliced onions, peppers, and carrots until tender. Add diced chicken and bottled stir-fry sauce and heat through. Serve over cooked rice; sprinkle with sliced green onion.
Chili-Stuffed Baked Potatoes:
Stir diced chicken into warm canned vegetarian chili. Split tops of potatoes and fill with chili; sprinkle with shredded cheddar. Serve sour cream on the side.
Mediterranean Chicken Couscous:
Toss cooked couscous with olive oil, lemon juice, diced chicken, tomato chunks, olives, and feta. Sprinkle with chopped basil or mint.
Pasta with Chicken & Pesto:
Toss steaming pasta, such as corkscrew or fusilli, with store-bought pesto sauce and diced chicken.
Source: Good Housekeeping, August 1998
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section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Camping Recipes
Yes, folks. We're going camping! We're looking for recipes suitable for camping, cooking out, and away from your home kitchen. Dutch oven recipes come to mind, as do
meals that can be prepared over an open fire. Of course, we've got some folks who own campers and RV's, but we're truly looking for recipes that are best cooked in the great outdoors. When I was first introduced to camping, I was so worried that my (then) new hubby would want my usual fancy fare, that I slaved over a hot stove for days to prepare foods, then placed them in
sealable pouches which we could heat in a pot of hot water. I sure missed out on the fun until I
wised up (and grew up!) and figured out how much fun it is to cook on an open pit, and enjoy the great outdoors. How about it fellow campers? Show us your stuff! Please - read the information below to ensure your recipes are suitable for submission. Oh, also... bring the insect
repellent -
for me!
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
Camping Recipes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Camping Recipes
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 (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Camping Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Camping Recipes has a deadline of July 31, 2008, and will be posted on August 3, 2008.
Please use this email link to submit a recipe for theme recipes: Camping Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Gonna be a Bear
Shared by Jean M., OH
(This is an oldie but "bears" repeating, lol)
In this life, I'm a woman. In my next life, I'd like to come back as a bear.
When you're a bear, you get to hibernate. You do nothing but sleep for six
months. I could deal with that.
Before you hibernate, you're supposed to eat yourself stupid. I could deal with that.
When you're a girl bear, you birth you're children (who are the size of walnuts) while you're sleeping and wake to partially grown, cute, cuddly cubs. I could definitely deal with that.
If you're mama bear, everyone knows you mean business. You swat anyone who bothers your cubs. If your cubs get out of line, you swat them, too. I could deal with that.
If you're a bear, your mate EXPECTS you to wake up growling. He EXPECTS that you will have hairy legs and excess body fat .
Yup, gonna be a bear !!!
How Canada Got Its Name
Shared by Mary H., Montreal, Canada
The original name for Canada, dreamed up by a parliamentary committee in London, was "Cold North Dominion," but
that was too long, so they abbreviated it to C.N.D. The king's royal governor presented the new name to the inhabitants, and they didn't say a word. Just looked at him.
"Well, what do you think?" asked the royal governor.
"C., eh?" said the first fellow, and just looked at the governor.
"N., eh?" said the second guy.
"D., eh?" said a third one. Then silence.
"Hey," said the governor, "I like that. It's a helluva lot easier to pronounce when you spell it that way."
So that's how Canada got its name.
A Blonde's Cookbook
Shared by Jim D., WA State
It's fun to cook for Tom. Today I made angel food cake. The recipe said beat 12 eggs separately. The neighbors were nice enough to loan me some extra bowls.
Tom wanted fruit salad for supper. The recipe said serve without dressing. So I didn't dress. What a surprise when Tom brought a friend home for supper
A good day for rice. The recipe said wash thoroughly before steaming the rice. It seemed kind of silly but I took a bath anyway. I can't say it improved the rice any.
Today Tom asked for salad again so I tried a new recipe. It said prepare ingredients; lay on a bed of lettuce one hour before serving. Tom asked me why I was rolling around in the garden..
I found an easy recipe for cookies. It said put the ingredients in a bowl and beat it. There must have been something wrong with this recipe. When I got back, everything was the same as when I left.
Tom did the shopping today and brought home a chicken. He asked me to dress it for Sunday. I don't have any clothes that fit it, and for some reason Tom keeps counting to ten .
Tom's folks came to dinner. I wanted to serve roast but all I had was hamburger. Suddenly I had a flash of genius.. I put the hamburger in the oven and set the controls for roast. It still came out hamburger, much to my disappointment.
GOOD NIGHT DEAR DIARY. This has been a very exciting week! I am eager for tomorrow to come so I can try out a new recipe on Tom. If I can talk Tom into buying a bigger oven, I would like to surprise him with a chocolate moose.
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!
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EL SALVADOR
PUPUSAS
Pupusas, El Salvador’s signature dish, are a national treasure and sold everywhere at markets and restaurants called Pupuserias. Savory fillings, such as pork, chicken, cheese, and refried beans, are sandwiched between two small, thick corn tortillas that are fried on a griddle and served with Curtido, a pickled cabbage relish. So beloved are Pupusas that El Salvador celebrates National Pupusa Day, an official holiday. In other Latin American countries, such as Venezuela, a pupusa is called an “arepa.”
Pork Pupusas
If you don’t like pork, substitute according to your preferences.
1 tablespoon olive oil
1/2 lb. ground pork
1 small onion, chopped
1 clove garlic, finely chopped
1 medium tomato, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon
1/2 teaspoon ground cumin
1 cup (4 oz.) shredded manchego or Monterey Jack cheese
4 cups corn tortilla mix
1/2 teaspoon salt
2 2/3 cups hot water
Curtido (recipe follows)
Directions
HEAT oil in large skillet over medium-high heat. Add pork, onion and garlic; cook, stirring occasionally, until pork is no longer pink. Drain. Add tomato, jalapeño, bouillon and cumin. Reduce heat to medium; cook, stirring occasionally, for 4 minutes or until liquid is evaporated. Remove from heat; cool.
COMBINE tortilla mix and salt in large bowl. Stir in water to make a soft, pliable dough, adding more water if necessary. Shape into twenty-eight 1 1/2-inch balls, keeping covered. Press each ball into 5-inch diameter circle between pieces of plastic wrap.
STIR cheese into filling. Spread about 1 rounded tablespoon filling on a tortilla to within 1/2 inch of edge. Place a second tortilla on top, pressing lightly to seal edges. Repeat with remaining tortillas and filling.
HEAT griddle or skillet over medium heat. Brush with oil. Cook pupusas for 3 to 4 minutes on each side or until lightly browned. Serve hot with Pickled Cabbage Relish (Curtido).
Pickled Cabbage Relish (Curtido)
Ingredients:
6 cups thinly sliced green cabbage
1 cup grated carrot
1/2 cup sliced green onions
1/2 cup white vinegar
1/4 cup water
2 teaspoons dried oregano
1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
1/2 teaspoon crushed red pepper
Directions:
COMBINE cabbage, carrot and green onions in large bowl. Combine vinegar, water, oregano, bouillon and crushed red pepper in small bowl. Pour over cabbage mixture; stir. Refrigerate. Serve with Pork Pupusas.
Source: Maggi
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
CHEDDAR SCONES
~Shared by Marty B., Tell City, IN
2 c. flour
2 ts. baking powder
1/4 ts. salt
6 Tbs. butter
1 c. shredded cheddar
1/3 c. milk
1 large egg
Heat oven to 425* Grease large baking sheet. In a large bowl, combine dry ingredients. With pastry blender, cut in butter to resemble coarse crumbs. With a fork, stir in 3/4 c. cheese. Combine milk and egg, add to dry mixture and mix lightly with a for until mixture clings together and forms a soft dough, Turn out onto a lightly floured surface and knead gently 5 or 6 times. With lightly floured rolling pin, roll to 1/2 inch thickness. Cut into rounds with a 2 inch biscuit cutter. Place scones 1 inch apart on a greased baking sheet. Pat scraps together reroll and cut out more scones. Sprinkle on remaining cheese. Bake 12 to 15 minutes.
Makes about 18
CRANBERRY CHEESE BREAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Cheddar cheese highlights the flavor of this tangy bread.
2 cups fresh cranberries
2 cups sifted all purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1 cup sugar
1/2 cup coarsely chopped pecans
1 cup milk
1 egg, slightly beaten
Grated rind of 1 orange
1/4 cup butter, melted
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350 degrees.
Halve cranberries; set aside.
Sift flour, baking powder, salt and sugar together. Add cranberries and pecans to dry ingredient, coating well.
Combine milk, egg, orange rind and melted butter; add to dry ingredients alternately with cheese. Stir just to moisten ingredients. Pour into 9 x 5 x 3-inch greased loaf pan; spread evenly, making corners and sides slightly higher than center. Bake for 1 hour or until bread tests done. Cool for 10 minutes; turn out of pan. Bread slices easier if stored overnight.
SOFT CHOCOLATE MINT COOKIES
~Shared by Treva, NC
1/2 cup butter
3 ounces unsweetened chocolate
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/4 cup buttermilk
1 teaspoon peppermint extract
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a mixing bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer. Drop by tablespoonfuls 3 inches apart onto ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.
Yield: "3 dozen"
NOTES : If you don't care for crisp cookies that crumble when you take a bite, give this soft variety a try. No one can resist the fudgy, minty flavor.
Source: "Holiday & Celebrations, 2001"
BUTTERMILK FRENCH TOAST
~Shared by Larry Holmes, Toronto, Canada
1/2 cup buttermilk
2 eggs
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
4 slices egg bread, or French bread, 1 inch thick, crust removed
2 tablespoons butter
2 tablespoons vegetable oil
confectioner’s sugar
syrup or jam
In a small bowl, combine butter milk, eggs, salt and nutmeg until well blended. Pour into shallow dish that will hold bread slices in 1 layer. Place bread slices in dish, pushing down slightly on bread to absorb egg mixture and then turn bread over. Allow to rest at room temperature for 1 to 2 hours.
Ion large skillet, heat butter and oil until foamy. Cook bread slices over medium heat for 2 to 3 minutes, or until golden brown on each side. Serve sprinkled with confectioner’s sugar and pass the jam or syrup.
Serves 4 for a light breakfast or 2 for a heartier one.
CREAMY CHICKEN DIVAN
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
2 pkg. frozen broccoli chopped
3 C. cooked diced chicken
3 cans cream of chicken soup
1 C. mayonnaise
2 T. lemon juice
1/2 t. curry powder
1/2 C. bread crumbs
2 T. butter melted
1 C. shredded Cheddar cheese
Cook broccoli according to directions. Drain well. Arrange in the bottom of a 9x13 baking dish. Arrange chicken on top. Combine soup, mayo, lemon juice, curry powder. Stir well to blend. Pour over chicken. Combine bread crumbs and butter. Sprinkle over top of casserole. Bake at 350 for 30 minutes. Sprinkle with shredded Cheddar and return to oven for an additional 5 minutes of cook time until cheese melts.
MICROWAVE PEANUT BUTTER FUDGE
~Shared by Treva, NC
1/2 cup (1 stick) butter or margarine
2/3 cup chunky peanut butter
4 1/2 cups confectioners' sugar
1/3 cup milk
1 tablespoon vanilla extract
Place butter and peanut butter in a large bowl. Microwave on HIGH until the butter melts (1 to 1 1/2 minutes). Stir until blended. Add remaining ingredients; stir until lumps of sugar disappear. Microwave on HIGH until softened but not bubbly (1 to 1 1/2 minutes); stir. Pour into buttered 9-inch square baking pan. Cover, and refrigerate for at least one hour.
Store refrigerated.
ROASTED CURRY CAULIFLOWER
~Shared by Linda H., Rosharon, TX
8 servings
1/4 cup olive oil
2 tsp. curry powder
2 tsp. sugar
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
4 cups cauliflower florets
1/3 cup PLANTERS Slivered Almonds
PREHEAT oven to 400°F. Mix oil, curry powder, sugar, lemon juice, salt and pepper in large bowl. Add cauliflower; toss to coat.
PLACE in 13x9-inch baking dish; cover with foil.
BAKE 15 min. Add almonds; mix lightly. Bake, uncovered, an additional 10 to 15 min. or until cauliflower is lightly browned and almonds are toasted.
Kraft Kitchens Tips
Wrap raw cauliflower well in plastic wrap and store in the refrigerator for up to 5 days. Once cooked, cauliflower can be stored, covered, in the refrigerator for up to 3 days.
EASY DEEP DISH PIZZA PIE
~Shared by Leasa, IA
Source: Pillsbury
I made this last night and oh boy! It sure is good!
1 lb lean ground beef
1 small onion chopped (I used a med one)
1-8 oz can pizza sauce (I used Ragu brand)
1 can (11 oz) Pillsbury refrigerated crusty French loaf
2 C shredded Italian cheese blend (8oz)
1-3 oz pkg pepperoni sliced (didn't use, Jer doesn't like)
1 egg
1 T water
Heat oven to 350°. Spray 9 inch glass pie plate with cooking spray. Cook beef and onion in skillet, stirring frequently, until beef is thoroughly cooked. Drain. Stir in pizza sauce until well mixed.
Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half the cheese, the pepperoni and remaining cheese.
In small bowl, beat egg and water. Fold extended edges of dough up and over filling, pinching to seal all edges. Brush crust with egg mixture.
Bake 38-48 minutes or until deep golden brown. Cool 15 minutes. Cut into wedges and serve with additional pizza sauce if desired.
8 servings
**This was so easy. You can switch the cheese and add other ingredients you'd like, mushrooms, green pepper, olives. Next time I might use 1/2 beef and 1/2 sausage.
CAULIFLOWER WITH BROWN BUTTER
~Shared by Treva, NC
Fabulous flavor and so easy to make. ~excerpted from The Sensational Skillet Cookbook
A firm, compact, head of cauliflower, cleaned and left whole
Water
1 stick butter
Dry bread crumbs, to taste
Salt and pepper
In a separate, large pot of boiling water poach or steam the head of cauliflower until fork tender, about 20 minutes. Remove cauliflower, drain and nestle in warm serving bowl. Meanwhile in your skillet, on medium-high to high-heat setting melt the stick of butter and cook until gently and richly browned, but not burned, adding in the bread crumbs while cooking. Pour Brown Butter over head of cauliflower. Season lightly with salt and pepper. Serve immediately.
Tips:
*Browned Butter is excellent on freshly poached Brussels Sprouts. (Boil trimmed sprouts to fork tender, drain, and stir into a skillet of browned butter and bread crumbs to coat.)
*Brown Butter over Dumplings or Noodles or Spaetzle:
*Use as a rich-garnish-topping over cooked noodles or cooked dumplings or cooked spaetzle, for a real experience of "comfort food."
BROWN BUTTER
Browned butter is one of the oldest-fashioned ways to bring extra flavor to a dish. However it must be done with care, for there is nothing worse than Burnt Butter! You want to gently but quickly bring the butter to a golden-amber color while gently sautéing bread crumbs in the butter. This simple sauce is excellent on steamed vegetables and is also good on fish. Change out the bread crumbs for toasted, sliced almonds and you "Almandine"-- an excellent sauce over steamed Green Beans and also excellent on White Fish.
CORN BALLS BAKE
(Amish)
~Shared by Luanne, FL
Brown in 1/2 cup butter:
1 cup. celery, chopped
1/2 cup. onion, chopped--cool slightly, then
Add:
1-15oz can cream style corn
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning or sage
1 cup. water
Bring to a boil and then pour over slices of a 16-oz loaf of bread. Add 3 egg yolks and toss very well.. Let cool; form into balls and put in a buttered 9 X 13 dish. (made about 12 big balls) Melt 1/2 cup. butter and pour some over each ball. Bake at 375 for 25 minutes.
While the balls are baking take one can of chicken or your leftovers and add it to a can of cream of chicken soup to pour over the balls. Be sure to drain the can of chicken.
My note
I like to use cream of mushroom and a small can of mushrooms along with the can of chicken. I also add a dash of paprika and garlic powder.
MARION'S SUGAR COOKIES
~Shared by Patricia, Charlevoix, MI
2 1/4 cups sifted flour
2 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup sugar
2 eggs, beaten
1/2 tsp vanilla
1 tbs milk
Mix dry ingredients and set aside. Cream together sugar and shortening. Add eggs, vanilla and milk, then fold in dry ingredients. Chill dough, then roll out thin and cut into shapes. Bake at 425 deg 5- 7 min.
CINNAMON PUDDING CAKE
~Shared by Treva, NC
1 & 3/4 Cup. packed brown sugar
2 Tbsp. butter
2 tsp. baking powder
2 & 1/2 tsp. cinnamon
1 Cup. sugar
1 & 1/2 Cup. cold water
2 Cups. sifted flour
1/2 tsp. salt
2 Tbsp. butter
1 Cup. milk
1/2 Cup. nuts (optional)
Combine brown sugar, cold water, 2 Tbsp. butter in saucepan. Bring to a boil. Cool. Sift flour, baking powder, salt, and cinnamon. Cream the rest of butter with flour mixture; add milk slowly. Spread in a 9'x9' pan. Pour brown sugar mixture over batter, and sprinkle with chopped nuts. Bake at 350 degrees for 35-40 minutes. Serve warm with whipped cream.
CHAMPAGNE CHOPS
~Shared by Mary S., Nashville, TN
8 2-ounce boneless center loin chops -- about 1/2 -inch thick
2 tablespoons flour
1/2 teaspoon salt
Dash white pepper
1 teaspoon butter -- melted
1 teaspoon olive oil
3/4 cup champagne
OR
3/4 cup dry white wine
1/4 cup sliced fresh mushrooms
1/2 cup heavy cream
Combine flour, salt and pepper. Lightly dredge chops in flour mixture. Heat oil and butter in nonstick skillet; add chops and sauté about 2 minutes on each side. Add champagne; cook over medium heat about 4-5 minutes. Remove chops, set aside and keep warm. Add mushrooms and cream to skillet; cook over low
heat, stirring constantly, just until thickened. Return chops to pan, cook just to reheat and serve immediately.
Serves 4.
UNCLE BUBBA'S SEAFOOD POT PIE
~Shared by Johnny, LA
1 box frozen puff pastry sheets (recommended: Pepperidge Farm)
1 egg, beaten
1 to 2 tablespoons butter
2 tablespoons diced onion
1 tablespoon diced fennel
1 clove garlic, minced
2 tablespoons diced celery
2 tablespoons finely cubed carrots
2 tablespoons green peas
3 large scallops
2 tablespoons diced tasso ham
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
Pinch freshly ground nutmeg
1/4 teaspoon seafood seasoning (recommended: Everglades Seasoning)
1/2 fish-flavored bouillon cube (recommended: Knorr's)
1/4 cup lump crabmeat, picked over
3 large shrimp, peeled and deveined
4 large oysters, shucked
White pepper
Preheat oven to 375 degrees F.
Thaw 1 sheet of puff pastry, unwrap it, and brush with beaten egg. Slice pastry into 1-inch wide strips. Weave strips into lattice design, sized to fit the top of a 1 1/2 quart oven-safe medium-sized serving bowl or casserole. Place pastry on a parchment paper-lined cookie sheet and bake until light golden brown. Remove from oven and let stand until needed.
Adjust oven temperature to 350 degrees F.
Filling:
Melt butter in a medium skillet over medium heat. Add onions, fennel, garlic, celery, carrots, and green peas and saute until tender.
Add scallops and tasso and continue to saute until scallops are barely halfway done. Sprinkle in flour and stir until coated.
Add cream, nutmeg, seasoning, and bouillon. Increase the heat and bring to a boil, stirring constantly. When mixture reaches a boil, remove from heat.
Add crabmeat, shrimp, and oysters and season, to taste, with white pepper. Pour into the oven-safe serving bowl. Top with the pre-baked lattice puff pastry and gently press down into filling. Bake about 10 minutes or until bubbly.
Remove from the oven and let stand for 5 minutes before serving
Source: Louisiana Seafood Promotion and Chef Paula Deen, Georgia, The Lady and Sons Restaurant
SLOW COOKER SPAGHETTI DINNER
~Shared by Treva, NC
1 lb lean ground beef
1 envelope. spaghetti sauce mix (dry mix)
2 TBSP instant minced onion
8 oz can tomato sauce
4 1/2 cups tomato juice or V-8 (I prefer V-8)
4 oz can mushrooms, drained
4 oz dry spaghetti broken into thirds
Brown ground beef, drain off fat, and transfer to slow cooker. Combine all remaining ingredients, except spaghetti, in slow cooker; stir to mix well. Cover and cook on low 6 to 8 hours. Turn to HIGH for last hour and add broken spaghetti. Stir frequently. If you prefer, you may cook spaghetti on stove top, drain, and add to finished sauce.
YUKON GOLD POTATO AND ARTICHOKE SALAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Ingredients
SALAD
8 medium Yukon Gold potatoes (about 2 3/4 pounds)
1 lemon, halved
4 large artichokes
1 2/3 cups water
1/3 cup olive oil
1/3 cup dry white wine
6 whole black peppercorns
6 coriander seeds
2 fresh thyme sprigs or 1/2 teaspoon dried
1/2 red onion, very thinly sliced
3 green onions, thinly sliced diagonally
1 tomato, peeled, seeded, chopped
10 black brine-cured olives (such a Nicois or Kalamata), pitted, chopped
6 fresh basil leaves, thinly sliced
DRESSING
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup olive oil
Instructions
FOR SALAD:
Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain well. Cool. Cut into 1-inch pieces.
Halfway fill large bowl with cold water. Squeeze in juice from half of lemon. Cut second lemon half in half. Cut off stem from 1 artichoke and rub exposed area with cut side of lemon piece. Starting from base of artichoke, bend each leaf back and snap off where leaf breaks naturally. Continue until light green leaves are exposed. Cut off top 2 inches of artichoke above heart. Using small sharp knife, cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.
Combine 1-2/3 cups water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. (Potatoes and artichokes can be made 1 day ahead. Cover separately and refrigerate.)
Mix potatoes, artichoke slices, red onion, green onions, tomato, olives and basil in large bowl.
FOR DRESSING:
Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix into salad. Season to taste with salt and pepper.
Yield: 6 servings
BROCCOLI CASSEROLE
~Shared by Linda H., Rosharon, TX
2 (10 oz.) pkgs. frozen chopped broccoli
2 cups cooked rice
2 cups shredded cheddar cheese -- sharp
4 eggs -- slightly beaten
4 tablespoons margarine
1 cup milk
4 tablespoons onion -- chopped
2 teaspoons salt
Cook broccoli according to package directions; drain. Combine remaining ingredients and cook over moderate heat until slightly thickened. Place broccoli in greased shallow 1 quart casserole. Pour sauce over broccoli. Bake at 350F for 20-25 minutes or until set.
MARINATED MUSHROOMS
~Shared by Treva, NC
1 lb small button mushrooms (quarter large ones)
16 oz Italian dressing (use your favorite brand or even home made)
1 tsp minced garlic
1 TBSP fresh herbs (use your favorite. Fresh parsley or cilantro works well)
1 tsp salt
1 TBSP lemon juice
1/3 cup sliced pickled banana peppers (Use more or less depending on how hot you want it to be)
1 small can sliced black olives, drained
Clean mushrooms and trim stems. Toss mushrooms, olives, and banana peppers in a non metallic container. Mix remaining ingredients and pour over mushrooms. Cover and marinate at least overnight, stirring occasionally. Serve with toothpicks.
YELLOW CUPCAKES
~Shared by Patricia, Charlevoix, MI
1 1/4 cup cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/3 cup shortening
1/2 cup milk
1 1/2 tsp vanilla
2 eggs, unbeaten
Preheat oven to 375 deg. Line 15 cupcake pans (or merely grease lightly). In large bowl sift flour with sugar, baking powder and salt. Add shortening, milk and vanilla. Beat at medium speed for 2 minutes. Add eggs, beat 1 minute. Fill the prepared cupcake pans a scant 2/3 full. Bake 15 to 20 minutes or until golden brown. Turn out on wire rack and cool. Frost as desire.
CARAMEL ICING
~Submitted by Patricia, Charlevoix, MI
1 lb caramels
1 cup butter
1/2 cup hot water
1 cup powdered sugar
Place caramels and water in double boiler. Heat and serve until a smooth cream is obtained. Let cool. Place butter in mixing bowl, add sugar and mix at low speed to obtain a smooth paste. Mix at medium speed, gradually adding cool caramel cream.
APPLESAUCE LOAF
~Shared by Treva, NC
1/2 cup shortening
1 cup sugar
2 eggs
1 & 3/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup applesauce
1/2 cup nuts (optional, chopped pecans work great)
Preheat oven to 350 degrees F. Grease and flour (not cooking spray) a loaf pan. In a large bowl with spoon, cream together the shortening and sugar. Add the eggs and mix well. Sift together dry ingredients and gradually add to creamed mixture. Stir until well mixed and add applesauce and nuts. Bake 50-60 minutes, top will crest and loaf will be dark golden brown.
Variation: To make a tasty "flat cake", reduce the amount of flour to 3/4 and make as directed. Delicious and moist, just flat!
CHERRY OATMEAL MUFFINS
~Shared by Mary S., Nashville, TN
1 cup old-fashioned or quick-cooking oats -- uncooked
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg -- slightly beaten
1/4 cup vegetable oil
1 teaspoon almond extract
1 cup frozen tart cherries -- coarsely chopped
Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix well. Combine buttermilk, egg, oil and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter).
Spray muffin pan with nonstick spray. Fill muffin cups two-thirds full. Bake in a preheated 400º oven 15 to 20 minutes.
BAKED MACARONI WITH CHEESE
~Shared by Johnny, LA
8 servings
Most mac and cheese recipes call for making a white sauce with flour and milk, which takes time. Not so with this recipe. Just boil the mac, add the rest and bake. The rich result is easy to cut into squares because it's not soupy. The hot sauce puts a little zing in all that richness.
MAKE AHEAD: Bake, cool, cover and refrigerate up to 1 day in advance; reheat covered in a 325-degree oven until heated through.
2 cups uncooked elbow macaroni
2 eggs, lightly beaten
4 tablespoons ( 1/2 stick) unsalted butter, melted and slightly cooled
1 1/2 cups (12-ounce can) evaporated milk
1/2 cup cream (either heavy or half-and-half)
1 tablespoon hot sauce, such as Louisiana Crystal sauce or Tabasco sauce, to taste
About 3 cups ( 3/4 pound) sharp cheddar cheese, grated
Sweet paprika
Preheat the oven to 375 degrees. Lightly grease a 9-inch square baking dish (or 2-quart casserole) with nonstick spray oil.
Fill a large pot with water and place over high heat. When the water comes to a boil, add 1 tablespoon salt and gradually add the macaroni so the water continues to boil. Cook, uncovered, for 8 to 9 minutes. Drain the macaroni in a colander, then rinse under cold running water for a few seconds. Transfer to the prepared baking dish.
Meanwhile, in a large bowl, combine the eggs and the melted butter, then add the milk, cream and hot sauce, stirring to combine. Add about 2 cups of the grated cheddar. Add the milk-cheese mixture to the macaroni and mix until just combined. Top with the remaining cheese and sprinkle with paprika. Bake for 30 minutes or until lightly browned. Serve warm or at room temperature.
OATMEAL PIE
~Shared by Treva, NC
This is one of our favorites--seems to combine rich taste with both economy and nutrition [well, oatmeal is supposed to be good for us isn't it?]
3 eggs, beaten
2/3 cup white sugar
1 cup brown sugar
2 tsp melted butter
2/3 cup oatmeal
2/3 cup cocoanut [optional]
2/3 milk
1 tsp. vanilla
1/2 tsp. cinnamon [optional]
Blend together, pour into unbaked pie shell. Bake at 350 for 30 to 35 min.
GRILLED CORN IN THE HUSK WITH CUMIN BUTTER
~Shared by Larry Holmes, Toronto, Canada
8 – 10 cobs of corn, in husks
Butter Mixture:
1 cup butter , softened
2 scallions, chopped
1 teaspoon each salt and pepper
1 teaspoon cumin
1 teaspoon marjoram
Soak unhusked corn in cold water for 15 minutes.
Mix butter mixture ingredients until will blended. Peel husks of corn part way down, discard silky threads, and brush a small amount of the butter mixture all around the corn. Replace husks and wrap each corn in aluminum foil.
Arrange the corn directly over coals. Cook for 10 minutes, unwrap and spread with the remaining butter mixture and serve.
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MUSTARD CRUSTED STEAK
~Shared by Treva, NC
2 cloves garlic, minced
1 T coarse grain Dijon mustard
1 T Worcestershire sauce
1 tsp mustard powder
1/2 tsp freshly ground black pepper1/8 tsp salt
1 1/ 2 lb boneless top round steak, 3 4" thick
1. Preheat broiler.
2. Whisk garlic, Dijon mustard, Worcestershire sauce, mustard powder, pepper, and salt in small mixing bowl.
3. Line broiler pan with foil and place steak on top. Coat evenly with mustard mixture and let stand 10 minutes. Broil steak to desired doneness, 4 minutes per side for medium rare.
4. Let stand 5 minutes before slicing and serving.
Makes 4 Servings
Per Serving: 250 cal, 39 g pro, 2 g carb, 9 g fat, 3 g sat fat, 110 mg chol, 0 g fiber, 260 mg sodium
Prep Time: 15 minutes
Cooking Time: 15 minutes
Source: South Beach Diet
WHITE RICE
~Shared by Treva, NC
With onion, garlic, and vegetables, this heart-healthy rice dish is far from plain.
1 tablespoon vegetable oil
1/2 medium onion, chopped
2 cloves garlic, minced
2 cups long-grain white rice
4 cups hot water
1/2 teaspoon salt
1/2 cup fresh or frozen corn, peas, carrots, or peppers (optional)
In medium pan, heat oil and saute onion, garlic, and rice. Add hot water and salt. Bring to a full boil. Cover and simmer for 15 minutes without stirring. If desired, add vegetables, cover, and cook for an additional 5 minutes. Uncover, give rice a full turn and cover again. Turn heat off. Let stand 15 minutes before serving.
Yield: 6 servings - Serving size: 1/2 cup
Each serving provides (without optional vegetables): Calories: 270; Total fat: 3 g; Saturated fat: Less than 1 g; Cholesterol: 0 mg; Sodium: 183 mg; Calcium: 28 mg; Iron: 2 mg
ROASTED RED PEPPERS
~Shared by Treva, NC
This recipe makes: 1 roasted pepper
Preparation time: 5 minutes
Cooking time: 8 minutes
Ingredients
1 whole red or green pepper
Cooking Instructions
1. Slice the pepper in half lengthwise and remove the seeds.
2. Place the 2 halves on a cookie sheet and press down so they lie flat with the skin side up.
3. Place the pepper under a hot broiler until the skin is evenly blistered, about 5 to 8 minutes.
4. Carefully remove the pepper from the cookie sheet and place in a bowl.
5. Cover tightly with plastic wrap and let sit for 5 minutes.
6. Uncover and peel off the skin.
Nutrition Facts
Serving Size: 1 pepper
Calories 44
Total Fat 0 g
Saturated Fat 0 g
Protein 1 g
Total Carbohydrate 11 g
Dietary Fiber 3 g
Sodium 3 mg
Percent Calories from Fat 6%
Percent Calories from Protein 11%
Percent Calories from Carbohydrate 83%
Source: Food Fit
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CHICKEN CORDON BLEU
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
Makes 8 servings
8 chicken breasts, halved, skinned and boned
8 teaspoons parsley, chopped, fresh
4 ounces mozzarella cheese, part-skim, cut into 8 thin slices
4 ounces ham, boiled, cut into 4 thin slices and halved
1 tablespoon mayonnaise, diet
1 tablespoon water, warm
1/4 cup bread crumbs, whole grain (made in blender)
Serve lemon wedges to squeeze over this dish
1. Preheat oven to 325ºF.
2. Pound breasts until they are thin. Sprinkle with parsley. Top each with a slice of cheese, then a half-slice of ham. Roll up tightly.
3. Stir together mayonnaise and water in shallow dish. Roll each chicken fillet in the mayonnaise mixture, then in the bread crumbs. Arrange the chicken rolls, seam side down, in a single layer on a nonstick or foil-lined baking sheet. Bake 20-25 minutes or until browned, cooked through, and cheese is melted.
Food exchanges per serving: 1/3 BREAD, 4 lean MEAT, ½ FAT
SAUCY SEAFOOD STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 teaspoon canola oil
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1/2 cup julienned carrots
- 1/4 cup sliced red peppers
- 1/4 cup sliced green peppers
- 1/4 cup sliced yellow peppers
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 2 teaspoons reduced-fat margarine
- 1 tablespoon reduced-fat mayonnaise
- Juice of 1 lemon
DIRECTIONS
Spray a large frying pan or wok with nonstick cooking spray; heat oil to medium-high.
Stir-fry broccoli, cauliflower, and carrots about 4 minutes. Then add peppers. Add shrimp to mixture and continue stir-frying until shrimp turn pink. Add scallops and continue stir-frying until scallops turn white. Set aside.
Melt margarine in microwave or oven. Whip mayonnaise and melted margarine together until smooth. Add lemon juice. Combine with stir-fry mixture. Toss to coat.
Nutritional Information Per Serving (1/4 of recipe): Calories: 133, Fat: 4 g, Cholesterol: 103 mg, Sodium: 239 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 17 g
Diabetic Exchanges: 2 Lean Meat, 1 Vegetable
Source: "Magic Menus for People with Diabetes"
LIME COOLER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
2 cans (6-oz) frozen limeade
4 cups water
1/2 cup lemon juice
6 cups chilled club soda
1 cup pineapple, sliced
Mix all ingredients together. Serve chilled.
Makes 20 1/2-cup servings.
Nutritional Information (1 serving):
Calories: 37
Carbohydrate: 10 grams
Protein: trace
Fat: trace
Saturated Fat: 0
Cholesterol: 0 mg
Fiber: trace
Sodium: 18 mg
Potassium: 27 mg
Calcium: 7 mg
Exchanges: 1/2 fruit
SPINACH-STUFFED CHICKEN BREASTS
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1/2 10-ounce package frozen chopped spinach, defrosted and drained
- 1/4 cup low-fat ricotta cheese
- 1/4 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon tarragon
- 4 boneless chicken breast halves, (leave skin intact)
- 1/2 teaspoon reduced-fat margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F.
Combine spinach, cheeses, and seasonings.
Lift up skin of each chicken breast and divide mixture evenly among them. Be careful not to tear skins. Smooth skin over stuffing; tuck skin edges underneath to form a neat package.
Brush chicken with melted margarine. Place in 2-quart baking dish. Bake uncovered for 45-50 minutes. Remove skin before serving.
Nutritional Information Per Serving (1/2 breast):
Calories: 211, Fat: 6 g, Cholesterol: 96 mg, Sodium: 160 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 36 g
Diabetic Exchanges: 5 Very Lean Meat, 1/2 Fat
Source: "Magic Menus for People with Diabetes"
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ASIAN GRILLED PORK TENDERLOIN
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
2 pork tenderloins, about 3/4 pound each
chopped fresh cilantro, for garnish
Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.
Makes 2 servings.
PEACH SKEWERS
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 medium peaches
- 1/4 teaspoon ground allspice
- Sugar substitute equivalent to 2 teaspoons
- 2 skewers
DIRECTIONS
Preheat grill or broiler. Slice peaches in half and remove pit. Cut each half into 3 large slices. Mix allspice and sugar substitute together and toss peach slices in mixture, making sure all of the slices are coated. Place slices on skewers and grill or broil 3 minutes, turn fruit over, and grill or broil. Serve warm.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 48, Fat: 0 g, Cholesterol: 0 mg, Sodium: 0 mg, Carbohydrate: 12 g, Dietary Fiber: 2 g, Sugars: 10 g, Protein: 1 g
Diabetic Exchanges: 1 Fruit
Source: "Mix 'n Match Meals in Minutes for People with Diabetes"
KULFEE INDIAN DESSERT
~Shared by Mary S., Nashville, TN
1 cup whole milk
granulated sugar to taste
1 teaspoon vanilla extract or
1 teaspoon orange extract
1/4 cardamom
Pour whole milk in pan. Stir in granulated sugar until desired sweetness. Add 1 teaspoon of vanilla or orange extract, to taste. Stir in 1/4 tsp cardamom. Heat slowly (in double boiler if possible). When mixture is thickness of condensed milk take off stove. Pour into shallow plastic container to cool. Put in freezer compartment of fridge. Freeze till solid.
Serve like ice cream.
Serves 2
TACO PLATE FOR TWO
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
INGREDIENTS
1/2 pound ground beef
1/2 cup chopped onion
1/3 cup taco sauce
1/4 cup chopped green chilies
1/4 teaspoon salt
1 cup broken tortilla chips
1/2 cup shredded cheddar cheese
DIRECTIONS
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese.
Yield: 2 servings.
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NIGHT BEFORE CRAB CASSEROLE
3 slices bread
1 cup mayonnaise
6 hard-boiled eggs
½ cup Corn Flakes cereal
2 6-ounce cans crab meat, drained
1 cup half and half
1 tablespoons minced onion
½ teaspoon
Take crust off of bread and cut bread into cubes. Mix crab, mayonnaise, half and half, eggs, onions, salt, and bread cubes. Place in greased casserole dish and put in refrigerator overnight. An hour before dinner, sprinkle Corn Flake crumbs over top and bake at 350 degrees for 1 hour.
Source: Stella Parton’s Country Cookin’ by Stella Parton (Dolly’s sister)
EASY MEXICAN LASAGNA
Makes 6 to 8 servings.
Prep: 15 mins
Cook: 20 mins
Bake: 40 mins.
3 cups chopped cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chilies
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon pepper
1 (10 ¾-ounce) can fat-free cream of chicken soup
1 (10 ¾-ounce) can fat-free cream of mushroom soup
1 (10-ounce) can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup (4 ounces) low-fat shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Toppings: shredded lettuce, non-fat sour cream, mild chunky salsa
Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.
Spoon one-third of sauce into a 13-x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of the chicken mixture and one-third of sauce over tortillas; sprinkle with half of the Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.
Bake at 350 for 30 to 40 minutes or until bubbly. Serve with desired toppings.
Calories 358 (29% from fat); Fat 11.6g (sat fat 4.5g, mono 2.1g, poly 1.3g); Protein 30g; Carbs 34g; Fiber 3.7g; Chol 64mg; Iron 1.8mg; Sodium 1,332mg*
*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.
Source: Southern Living 2003 Annual Recipes
BANANA WHOLE-WHEAT MUFFINS
This is a recipe make-over that I found in Woman’s Day Special “Eating Light”.
1 ¼ cups mashed banana (about 2 large bananas)
½ cup honey
2 tablespoons nonfat yogurt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon coriander
6 egg whites
1 ½ teaspoons vanilla extract
1 ¼ cups whole-wheat flour
1 cup enriched white flour
1 tablespoon baking soda
1 teaspoon baking powder
Preheat oven to 350. In large bowl, whisk together banana, honey, yogurt, cinnamon, nutmeg, coriander, egg whites, and vanilla.
In medium bowl, stir together whole-wheat and white flours, baking soda, and baking powder; add to banana mixture all at once, stirring just until blended.
Fill nonstick tins 2/3 full and bake 30 minutes.
Remove muffins from tins while hot.
Makes 18 muffins.
Per muffin:
About 103 cal; 3 g pro; 23 g carb; .25 g fat; 0 g sat fat; 2% cal from fat; .03 mg chol; 20 mg sod; 2 g fiber.
STRAWBERRY DELIGHT
My daughter, Angela, loves this stuff. It is also great smeared on bagels.
2 pints strawberries
7 ounces Marshmallow Cream (in a jar)
8 ounces Philadelphia Cream Cheese
Wash and hull fresh strawberries.
Blend together Marshmallow Cream and Cream Cheese in a small bowl with a hand mixer until creamy.
Serve as a dip with fresh strawberries.
EGGPLANT-SHRIMP CASSEROLE
My friend, Julie, loaned me this cookbook. What a treasure trove of tasty recipes!
2 eggplants
1 medium onion, chopped fine
1 cup celery, chopped fine
Red pepper, paprika and garlic salt to taste
2 lb. cleaned, deveined shrimp, cut into small pieces
1 cup slightly undercooked rice
1 can cream of mushroom or cream of celery soup
1 cup toasted and buttered bread crumbs
¼ lb. grated Cheddar cheese
¼ cup vegetable oil
In iron skillet, over medium heat, sauté shrimp in oil, stirring lightly, until shrimp is pink. Remove from skillet and sauté onion, celery, and bell pepper until crisp-tender. Add to shrimp. Peel eggplants, cut into cubes, cover with slightly salted hot water and let simmer until tender, but not too soft. Drain. Add seasoning. Mix rice, eggplant, shrimp mixture and seasonings together. Stir lightly and spoon into 2 /1-quart buttered casserole. Pour mushroom soup over top and add cheese and buttered bread crumbs. Sprinkle with paprika. Bake approximately 25 minutes at 350F.
Serves 8.
This recipe may be doubles or tripled and freezes well. Ham or chicken may be substituted for the shrimp.
Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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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