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A to Z Recipes
August 10, 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. My family is raring to go on our trip. It's funny how the clock's hands go into slow motion when you're waiting for your vacation to begin but kicks into warp speed once it starts. Don't forget that while I am away on vacation, I am going to be away from
ALL work, so you won't receive another issue until after I return (that issue should post August 24).
(Hint: While I am gone, visit the issue
archives and see how A2Z has grown over the years... some of the
issues are priceless!) I wish everyone could join us in Washington State and
British Columbia, Canada, but we'll take lots of pictures to share. Wouldn't you know that the person who least likes their picture taken (uh, that would be ME!) would have TWO of the world's most snap-happy photography buffs as travel companions (that would be my pal
Pammie and my daughter Angela)? Oh-Ma-Gawd!
If you are a late-comer and want to meet us for lunch or dinner during our trip, you may still contact me by email
BEFORE Monday evening (that is tomorrow!). Email me your phone number, I'll call you, and we'll sort out the details. It sure would be nice to meet you during our
GNWE trip scheduled for August 12 - 19 in
Washington State and Vancouver,
BC. We plan on having dinner together with the a2z gang in Bellingham on Wednesday evening (5:30pm), August 13th at
Billy McHale's. We will be in Seattle on Friday, August 15th and will be having lunch there. If you are interested in meeting, please let me know and we'll choose a place you like. Our big soiree is scheduled on Saturday, August 16th in
North Vancouver, BC, where Bill Anatooskin has orchestrated a fabulous buffet at
Cheers (1:30pm). If you'd like more information about the
GNWE, visit the web page here:
Great Northwestern Escape. There is an email link at the end of that page if you'd like to contact me. There is no charge for attending other than to pay for your own meal. We don't charge for anything at
A to Z Recipes... and never will!
Please share your favorite potato recipes with us for the Monthly Theme issue topic:
Positively Potatoes. I'm all fired up with a slew of recipes, ready for sharing. How about you? Please visit the
Monthly Theme - Recipe Submission section to read all about it and how to share your theme recipes with us here.
Keeping A to Z Recipes going takes more than just Monthly Theme recipes. We need recipes for regular issues, like this one. Why there's
over 45 recipes in this issue alone. Visit the
Monthly Theme - Recipe Submission section for details and links to be used. I bought extra space for my recipe email account so, while I am gone, fill 'er up! Thanks!
I really piled on the recipes and goodies for you today, friends. I threw in some jabs at traveling, too. Maybe I'm feeling guilty that you'll be without your
A2Z fix for 2 weeks? Not! I've been a real trooper all these years and know I deserve a vacation every once in a while. But, today is mainly what has been shared, and sharing is the magic ingredient in the frosting on the cake of life. Look at who did it all for you today:
Treva, NC
Lisa H., Belmont, NC
Patricia, Charlevoix, MI
Jim D., WA State
Pat, Merritt Island, FL
Jessica, Corfu, Greece
Dorie, IL
Linda H., Rosharon, TX
Luanne, FL
Bill Anatooskin, Burnaby, BC, Canada
Jean, Syracuse, NY
Marty B., Tell City, IN
Leasa, IA
Johnny, LA
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Marilyn, Canton, OH
We'll see you here again on Sunday, August 24, after vacation, 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 is a lovely time of year, so please visit this web page for
last-minute information:
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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"It’s hard to believe, but snow globes (even tiny ones) are a carry-on baggage no-no..."
~Madeleine Begun Kane, Humor Columnist
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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A Rainbow
~Shared by Treva, NC
If I could catch a rainbow
I would do it just for you
and share with you its beauty
On the days you're feeling blue.
If I could build a mountain
You could call your very own;
A place to find serenity,
A place to be alone.
If I could take your troubles
I would toss them in the sea,
But all these things I'm finding
are impossible for me.
I cannot build a mountain
Or catch a rainbow fair,
But let me be what I know best,
A friend who's always there.
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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An espresso has less caffeine than a cup of coffee.....
~Shared by Lisa H., Belmont, NC
A cup of drip brewed coffee has about 115 milligrams of caffeine, an espresso (and percolated coffee) about 80mg, while instant coffee has about 65mg of caffeine. Decaffeinated coffee is not totally caffeine free, containing about 3mg of caffeine. A can of Coca-Cola has about 23mg of caffeine, Pepsi Cola 25mg, Mountain Dew 37mg, and TAB 31mg. Tea has about 40mg of caffeine, while an ounce of chocolate contains about 20mg.
The first Espresso machine was introduced in 1822 by the French, but it was the Italians who later perfected and distributed it.
Coffee business
Coffee is the world's most popular stimulant: 4 out of 5 Americans drink it, consuming more than 400 million cups a day. Consumption in Scandinavian countries is more than 12kg (26lb) per capita. With more than 25 million people employed in the industry, coffee is second only to oil in world trade.
Although coffee is believed to have been grown near the Red Sea since the 7th century, an Arabian author of the 15th century, Shehabeddin Ben, wrote that Ethiopians enjoyed coffee ever since anyone could remember. By the 16th centuries, coffee plants were found throughout the Yemen region of Arabia. After a Turkish ambassador introduced it to the court of Louis XIV in 1669, Europeans quickly acquired a taste for it. A few years later, the Dutch introduced coffee into Java. In 1714, the Frenchman Desclieux planted a single cutting of a coffee tree on the island of Martinique. Plantations soon grew from French Guiana to Brazil and Central America. Today, coffee is planted in moist regions around the world.
Instant coffee was invented in 1906 by Mr. G. Washington, an Englishman living in Guatemala.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Positively Potatoes
September is National Potato Month. In celebration of this wonderful vegetable, we will be collecting your favorite recipes that contain potatoes. I'll bet you didn't know that ONE medium-sized potato, eaten with the skin on:
Is just 110 calories.
Has nearly half of the Daily Value for vitamin C.
Is one of the best sources of potassium and fiber in the produce section.
Is a great way to eat your veggies!
Join in the tater frenzy by sharing your potato favorites in our current
Monthly Theme topic of Positively Potatoes.
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
Positively Potatoes 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: Positively Potatoes
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: Positively Potatoes.
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 Positively Potatoes has a deadline of August 31, 2008, and will be posted on September 7, 2008.
Please use this email link to submit a recipe for theme recipes: Positively Potatoes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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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 August Birthday Babies:
2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
2nd Mary Jane in Groveport, Ohio
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
12th Patti in Maryland
12th Kemi O. in Lagos, Nigeria
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
15th LaNette P. in Golden Valley, Arizona
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
18th Evelyn in Sault Ste Marie, Ontario, Canada
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
20th Lois Jean F. in Brandenburg, Kentucky
20th Elizabeth P. in LaFayette, Georgia
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
21st Connie in West Chester, Ohio
21st Mary Ann in Waukesha, Wisconsin
23rd Lisa in Belmont, North Carolina
23rd Tamie O. in Bedford, Pennsylvania
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
27th Tammy in Albemarle, North Carolina
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
30th Sharon B. in Prescott, Ontario, Canada
30th Jean in Newport, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Travel
If you look like your passport photo, you're too ill to travel.
"The scientific theory I like best is that the rings of Saturn are composed entirely of lost airline luggage."
-Mark Russell
"Thanks to the interstate highway system, it is now possible to travel across the country, from coast to coast, without seeing anything."
-Charles Kuralt
What a hotel we're staying at! The towels are so big and fluffy, you can hardly close your suitcase!
OMG !!!
An elderly doctor and a Presbyterian minister were seated next to each other on the plane. The plane was delayed at the start due to some technical problems.
Just after taking off, the pilot offered his apologies to the passengers and announced that a round of free drinks would be served.
When the charming air-hostess came round with the trolley, the doctor ordered a gin and tonic for himself.
The hostess then asked the minister whether he wanted anything. He replied, "Oh no thank you. I would rather commit adultery than drink alcohol".
The elderly doctor promptly handed back his gin and tonic to the air-hostess and said, "Madam, I did not know there was a choice."
Travel Agent Story
I had someone ask for an aisle seats so that her hair wouldn't get messed up by being near the window.
(Was she blonde?)
Flight Attendant Announcements
"Thank you for flying Delta Business Express. We hope you enjoyed giving us the business as much as we enjoyed taking you for a ride."
"There may be 50 ways to leave your lover, but there are only 4 ways out of this airplane..."
"Your seat cushions can be used for flotation, and in the event of an emergency water landing, please take them with our compliments."
"Last one off the plane must clean it."
"We'd like to thank you folks for flying with us today. And, the next time you get the insane urge to go blasting through the skies in a pressurized metal tube, we hope you'll think of us here at US Airways."
"Weather at our destination is 50 degrees with some broken clouds, but they'll try to have them fixed before we arrive. Thank you, and remember, nobody loves you, or your money, more than Southwest Airlines."
You Know It's a "No Frills" Airline When...
They don't sell tickets, they sell chances.
All the insurance machines in the terminal are sold out.
Before the flight, the passengers get together and elect a pilot.
You cannot board the plane unless you have the exact change.
Before you took off, the stewardess tells you to fasten your Velcro.
The Captain asks all the passengers to chip in a little for gas.
When they pull the steps away, the plane starts rocking.
The Captain yells at the ground crew to get the cows off the runway.
You ask the Captain how often their planes crash and he says, "Just once."
No movie. Don't need one. Your life keeps flashing before your eyes.
You see a man with a gun, but he's demanding to be let off the plane.
All the planes have both a bathroom and a chapel.
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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SEATTLE, WASHINGTON
SEATTLE SALMON HASH
The hot sauce enhances the flavor of this Pacific favorite. Rich salmon flakes blend with crisp potatoes and a hint of garlic to make a light but satisfying dish.
6 tablespoons vegetable oil
2 potatoes, peeled and cut in 1/2 inch dice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 onion, diced
3 cloves garlic, minced
2 sweet bell peppers, seeded and cut in 1 inch dice
12 ounces skinless salmon fillet, cut in 1 inch cubes
1 teaspoon thyme
2 tablespoons lemon juice
1 teaspoon hot sauce
Heat half the oil in a large nonstick skillet over high heat. Fry the potatoes with half the salt and pepper until crisp and golden brown all over, about 10 minutes. Remove from heat; drain on paper towels.
Pour remaining oil into the pan over medium heat. Add onion and garlic, cook about 1 minute. Add bell peppers and cook until softened, 10 minutes longer. Clear a space in the center of the pan; increase heat to medium-high.
Season salmon with remaining salt, pepper and thyme; add salmon to the pan. Cook until golden all over, about 5 minutes. Reduce heat to medium, stir in lemon juice and hot sauce; add potatoes. Cook until potatoes are heated through, 3 to 4 more minutes. Adjust seasonings and serve.
Makes 6 servings.
Source: CooksRecipes.com
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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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:
FAMOUS PINOCHE CAKE
~Shared by Patricia, Charlevoix, MI
No idea who made it famous but it sounds delish.
1 1/4 cups sugar
1/2 cup butter
3 tablespoons boiling water
2 cups flour
1/2 cup milk
3 level teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon cloves
4 egg whites
small cup pecan meats
1/2 cup raisins or dates
1/2 pound figs
1 1/2 teaspoon vanilla
Cream butter and sugar, add water and beat. Alternate milk with sifted flour, baking powder and spices. Add beaten egg whites, vanilla, fruit and nut meats. Pour into 2 9" cake pans, well prepared, and bake at 350 deg for 30 minutes. Cool, then frost with dark and then white frosting.
DARK FROSTING
1 1/2 cups brown sugar
1 1/2 cups evaporated milk
Combine sugar and milk and cook to soft ball stage, adding a piece of butter when half cooked. Cool, beat and spread on cooled cake.
WHITE FROSTING
1 1/4 cup cane sugar
1/2 cup water
3/4 teaspoon baking powder
1 1/2 teaspoon vinegar
2 egg whites
1/2 teaspoon vanilla
Cook sugar, vinegar and water until it tests brittle in cold water. Beat egg whites stiffly, then add baking powder and beat until foamy. Pour sugar mixture over egg whites then add vanilla. Spread over dark frosting.
GAZPACHO WITH OLIVE AND GOAT'S CHEESE TOASTS
~Shared by Jim D., WA State
Serves 2-4
Gazpacho:
500g/1lb really ripe tomatoes
Half a cucumber
Tiny clove garlic
2 spring onions
1 tsp sherry vinegar
Scrap chili or a little chili sauce
1 small red or yellow pepper
1 tbsp olive oil (plus extra to drizzle over)
Peel and chop the cucumber, chop the onions, garlic and pepper. Puree all the ingredients in a blender until as smooth as possible. Serve with ice cubes and a drizzle of olive oil.
Olive and Goat's Cheese Toasts:
Half a cup of olives
6 slices ciabatta
1 tbsp capers
A small soft goat's cheese
4 sprigs basil
Pit the olives. Toast the ciabatta and drizzle with olive oil. Spread with goats cheese and scatter over the olives, capers and basil leaves.
Source: Telegraph.co.uk
BETTER THAN ROBERT REDFORD DESSERT
~Shared by Treva, NC
16 servings
1 cup all-purpose flour
1 cup coarsely chopped walnuts
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.9 ounces each) instant chocolate pudding
Chopped nuts, chocolate curls
1. Heat oven to 350 F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 F. for 15 minutes. Cool.
3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
4. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.
INDIAN STEAK
~Shared by Pat, Merritt Island, FL
Serves 4
2” thick round steak cut in serving pieces
Large Bermuda or sweet onion, sliced
2 large green bell peppers, sliced
1 large lemon, sliced thin
1 large can whole tomatoes (about 27 oz)
1 bottle chili sauce (14 oz) such as Heinz
1 bottle (14 oz.) Ketchup
In order named, put in large roasting pan, cover and let sit several hours or overnight.
Bake at 350F. for 45 minutes. Serve over rice. Good reheated.
This recipe can be increased proportionately for more servings.
CRANBERRY CHILI MEATBALLS
~Shared by Jessica, Corfu, Greece
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
Source: Diana Rattray, Your Guide to Southern U.S. Cuisine, About.com
MARSHMALLOW FRUIT SALAD
~Shared by Treva, NC
The cooked custard dressing for this salad is uniquely delicious. Mixing in marshmallow halves with the fruit makes each serving light, fluffy and fun!
1 package (16 ounces) large marshmallows, halved
3 egg yolks, beaten
1/2 cup milk
1/8 teaspoon ground mustard
1 cup heavy whipping cream
2 teaspoons confectioners' sugar
1 teaspoon vanilla extract
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
3 cups sliced fresh strawberries
1 cup fresh blueberries
1/2 cup chopped pecans
Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks, milk and mustard. Cook and stir over medium heat until mixture reaches 160° and coasts the back of a metal spoon. Cool for 5 minutes. Stir into marshmallows. In a mixing bowl, beat the cream, confectioners' sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in pecans.
Yield: 18 servings.
Source: Taste of Home
CARAMEL APPLE SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 (8 oz) container whipped topping thawed
1 (4 oz) pkg. instant butterscotch pudding mix
1 (8 oz) can crushed pineapple with juice
3 C. diced apples
1 C. dry roasted peanuts
1 C. miniature marshmallows
Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.
ZUCCHINI CAKES
~Shared by Linda H., Rosharon, TX
If you like crab cakes, try this unusual version made from zucchini. They're easy and economical, too.
2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning (Old Bay)
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil
In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.
Yield: 5 patties.
Source: Quick Cooking
SLICED APPLES WITH CINNAMON PUDDING
~Shared by Treva, NC
Serves: 8
Preparation time: 5 minutes
Preparation time: 15 minutes
Ingredients:
1 large egg
1 1/2 tablespoons cornstarch
Pinch of salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup low-fat milk
Granulated sugar (optional)
8 tart apples (Granny Smith or other variety)
Directions:
In a 1 or 2-quart stainless-steel saucepan, whisk the egg, cornstarch, salt and vanilla together for 2 minutes. Set
aside. Melt the butter in another saucepan. Stir in the brown sugar and cinnamon. Cook over low heat until the butter and sugar blend together.
Add the milk and heat until the sugar dissolves. (The sugar will get hard when the milk is added; it will melt again as the milk heats.) Whisk a few tablespoons of the hot milk mixture into the egg mixture.
Gradually whisk in the rest of the milk mixture. Over medium heat, whisk the combined mixture constantly until it comes to a boil. Immediately remove from the heat.
Pour into a bowl. (If you don't want a skin to form on the top of the pudding, sprinkle it lightly with granulated sugar.) Refrigerate. Cover with plastic wrap when cool. Place 1 sliced apple into each of 8 serving bowls. Top with a few tablespoons of pudding.
Nutrition Facts Serving Size: 1 apple and 3 Tbsp pudding
Calories 164
Total Fat 3 g
Saturated Fat 2 g
Protein 2 g
Total Carbohydrate 34 g
Dietary Fiber 3 g
Sodium 59 mg
Percent Calories from Fat 18%
Percent Calories from Protein 5%
Percent Calories from Carbohydrate 77%
Make It Quicker:
This recipe can be made in advance and stored in the refrigerator for up to 3 days.
Make It Seasonal:
Substitute 8 cored, sliced pears for the apples.
Make It Fancy:
Raspberries with Chocolate Pudding:
Reduce the butter to 1 tablespoon and the brown sugar to 1/2 cup. At the end of Step 4, stir 6 ounces of good-quality bittersweet or semisweet chocolate into the warm pudding mixture until smooth. Follow the recipe from Step 5 using 1/2 cup fresh raspberries per serving.
BLACK MAGIC CAKE
~Shared by Luanne, FL
This is from an old Hershey's pamphlet.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Preheat oven to 350°F.
Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Prep Time: 15 min.
Start to Finish: 1 Hr. 50 min.
UNCLE BILL’S CHEESE SAUCE
~Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com
Creator of the Dilly Core, a handy new kitchen tool.
Serves 6 to 8
2 cups shredded sharp cheddar cheese
1 ½ cups shredded Swiss cheese
6 Tbsp. butter
6 Tbsp. all-purpose flour
1 tsp. dry mustard
4 cups whole milk, homogenized
¼ tsp. salt
¼ tsp. black pepper
1/8 tsp. Tabasco sauce or Hot sauce
Shred both cheese and set aside.
In a large saucepan, melt butter on low heat, (DO NOT LET THE BUTTER BURN).
Remove saucepan from heat and add flour and stir well to blend.
Add 1 cup of milk and stir well to blend.
Return saucepan to medium-high heat and bring to near boil, stirring constantly.
Add the remainder 3 cups of milk and continue to heat to near boil.
Add salt, black pepper and Tabasco sauce stirring to blend.
Add cheese about 1 cup at a time and cook until cheese melts and the sauce starts to boil slightly, continue stirring all the while so the sauce does not burn. Let boil for about 1 minute, stirring continuously.
Serve on toast, or with cooked cauliflower or broccoli.
Refrigerate any unused portion.
You can make this sauce with only 1 kind of cheese if you desire.
Use 3 ½ cups of shredded cheese.
CHOCOLATE MINT COFFEE
~Shared by Treva, NC
1/4 teaspoon Vanilla Extract
1/2 teaspoon Mint Extract
1 teaspoon Chocolate Extract
1/3 cup Ground Coffee
Place coffee in a blender or food processor. In a cup, combine extracts. With processor running, add extracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator.
Yield: mix for eight 6-ounce servings
AMISH ONION CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
http://www.cookinwithjp.com/
"This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. -Mitzi Sentiff, Alexandria, Virginia"
INGREDIENTS
3 to 4 medium onions, chopped
2 cups cold butter, divided
1 tablespoon poppy seeds
1-1/2 teaspoons salt
1-1/2 teaspoons paprika
1 teaspoon coarsely ground pepper
4 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon brown sugar
5 eggs
3/4 cup milk
3/4 cup sour cream
SERVINGS 10-12
CATEGORY Breads
METHOD Baked
PREP 25 min.
COOK 35 min.
TOTAL 60 min.
DIRECTIONS
In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside.
In a bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter. make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10-in. springform pan. Spoon onion mixture over the dough. Place pan on a baking sheet.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Yield: 10-12 servings.
Source: Taste of Home
DOUBLE-ONION SMASHED POTATOES
~Shared by Marty B., Tell City, IN
1 1/2 lb. small red potatoes, quartered
3 Tbs. butter
1/2 c. chopped red onion
1/2 c. chopped green onions (about 6 )
2 Tbs. chopped parsley
1/2 ts. salt
1/4 ts. pepper
Cook potatoes in salted water until tender, about 20 minutes. Melt 1 Tbs. butter in a skillet over medium heat, add onions, cook stirring until tender, about 5 minutes. Remove from heat, stir in parsley, reserve.
In micro-safe bowl, microwave milk and butter on high 30 to 60 seconds. Add milk mixture, salt and pepper to potatoes; mash. Reserve 2 Tbs. onion mixture, stir remaining into potatoes. Serve potatoes topped with reserved onion mixture.
Serves 6
Calories 157, Pro. 3 g, Fat 7 g, Sat.Fat 4 g, Chol. 17 g, Sod. 329 mg, Fiber 2 g, Sugar 3 g,
RUSTIC ROASTED VEGETABLES
~Shared by Treva, NC
These bite-sized morsels are so savory and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant.
2-4 medium carrots, chopped
2-3 medium potatoes, chopped
8-10 gloves garlic, peeled
6-8 mushrooms, halved
1 small yam, cubed
1/2 lb medium tofu, cubed
2-4 tbsp olive oil
1 tbsp dill
2 tbsp rosemary
cracked chilies (to taste)
salt (to taste)
pepper (to taste)
1. Preheat oven to 350F. Place the vegetables and tofu on lightly oiled cookie sheet or lasagna pan and drizzle olive oil over them. Sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated.
2. Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.
Serves: 6
NUTRITION INFO
Calories: 219
Fat: 10.4 g
Carbohydrates: 25.1 g
Protein: 9.3 g
RICE PEA SALAD
~Shared by Leasa, IA
1 - 10 oz pkg frozen peas
1 C Italian dressing (your choice)
1/2 C water
1 C Minute Rice
2 med cucumbers, chpd
3 green onions, chpd
1 can water chestnuts, chpd
1 can mushrooms (I didn't use)
1 C green olives, sliced
Mayo (use REAL)
Cook peas and cool. Boil Italian dressing and water. Add rice, cover and let set 5 mins. Cool. Combine peas and rice. Add cucumbers, onions, water
chestnuts, mushrooms and olives. Add just enough mayo to moisten to your desired consistency.
Makes 4-6 servings.
Source: Clarinda Hospital Cookbook
BROWN SUGAR CRUSTED BAKED BOLOGNA
~Shared by Johnny, LA
1 (6 1/2-pound) all-beef bologna
1/2 cup Dijon mustard
1 1/2 cups golden brown sugar
1 loaf sliced white bread
1 jar yellow mustard
Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard.
GARLIC PITA CHIPS
~Shared by Treva, NC
Serves: 4
Serving Size: 8 chips
Take pita bread to a crunchy new level.
INGREDIENTS
2 pita breads
4 teaspoons olive oil
1 garlic clove, crushed
DIRECTIONS
1. Heat oven to 350º F.
2. Using a small knife or kitchen scissors, cut along circumference of each pita bread to remove folded edge.
3. Combine oil and garlic in a bowl.
4. Brush each pita round with the oil and garlic mixture.
5. Stack the rounds and then cut into 8 wedges.
6. Arrange wedges in a single layer on a baking sheet and bake for 8-10 minutes until chips are golden brown.
NUTRITION INFO
Calories: 126
Fat: 5.3 g
Carbohydrates:17.8 g
Protein: 3.2 g
ROASTED VEAL TENDERLOIN WITH SAGE
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons Dijon mustard
2 tablespoons fresh chopped sage
2 tablespoons olive oil
1 teaspoon cracked peppercorns
2 pounds veal tenderloin
salt to taste
Sauce:
1 cup red grapes cut in half
2 cups chicken stock
1 tablespoons balsamic vinegar
1 tablespoon butter
Preheat oven to 400 degrees F.
Combine mustard, sage, 1 tablespoon oil and peppercorns. Spread over tenderloin and season with a little salt. Heat remaining tablespoon oil in skillet large enough to hold veal. Brown veal on each side , about 2 minutes per side.
Place pan in oven and bake 12 to 15 minutes or until desired degree of doneness.
Remove from oven and place veal on carving board.
Discard fat from skillets and add grapes, chicken stock and vinegar. Bring to boil, scraping up any little bits in skillet. Boil until reduced by half. Whisk in butter.
Strain sauce, pressing down on grapes.
Slice veal into 1/2-inch slices and spoon sauce around.
Serves 6.
RASPBERRY DREAM CAKE
~Shared by Mary S., Nashville, TN
10 oz. pkg. frozen raspberries
1 pkg. white cake mix
4 eggs
1/2 cup oil
3-3/4 oz. pkg. instant vanilla pudding mix
Raspberry Frosting:
2 cups powdered sugar
1/4 cup soft butter or margarine
2 Tbs. raspberries
1/2 tsp. almond extract
Defrost raspberries and drain, reserving 1/2 cup syrup. Reserve 2 Tbs. Raspberries for frosting and a few for garnish. Place cake mix, eggs, oil, pudding mix, 1/2 cup raspberry syrup and remaining raspberries in mixing bowl. Beat at medium speed 3 minutes. Pour into greased and floured 8-1/2"Bundt pan, 10" tube pan or 2 (9") cake pans. Bake at 350 for 50-55 minutes for Bundt or tube pan, 25-30 minutes for layers until cake tester inserted in center comes out clean. Let stand 15 minutes before removing from pan. Cool completely. Frost with Raspberry Frosting. Garnish with raspberries.
Frosting: Combine sugar, butter, raspberries and almond extract. Beat until well blended and smooth.
CHICKEN AND SHRIMP CASSEROLE
~Shared by Treva, NC
Preparation Time: 30 Minutes
Cooking Time: 1 Hour 20 Minutes
1/2 cup Flour
1 whole Chicken Cut in serving Pieces
1 large Onion Diced
1 large Garlic Clove Minced
12 ounces Tomato Sauce
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Basil
2 teaspoons Parsley
1 can Clams Minced
1/2 pound Mushrooms
1 teaspoon Paprika
1/4 cup Sherry
1/2 pound Shrimp Peeled and Deveined
Cooked Rice, as needed
Dredge chicken in flour. Brown lightly in skillet. Place in casserole. Saute onion lightly. Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry. Simmer 10 minutes. Pour sauce over chicken. Cover and bake at 350 degrees for 1 hour.
When ready to serve, uncover casserole and add shrimp. Cover shrimp with sauce and bake 10 minutes more at 350 degrees.
Serve over rice.
Serves 6.
Source: CookingSpot.com
APRICOT DELIGHT
~Shared by Patricia, Charlevoix, MI
1 6-ounce package apricot Jell-o (can use orange flavor)
1 No. 2 can crushed pineapple
3/4 cup sugar
2 small jars apricot baby food
1 8-ounce package cream cheese
1 large can Pet milk, chilled
2/3 cup pecans
Heat Jell-o and pineapple to a simmer. Add sugar, baby food and cream cheese. Continue heating and stirring until cheese is melted. Chill.
Whip Pet milk until it holds peaks and fold into the chilled mix. Sprinkle pecans over top after pouring into a mold or loaf pan.
CHICKEN CORDON BLEU LASAGNA
~Shared by Linda H., Rosharon, TX
Serves/Makes: 12
1 1/2 pound boneless skinless chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces shredded ham
parsley
Sauce:
1 1/8 cup butter
11 tablespoons all-purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cup chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon salt
Cook chicken in pan or Dutch oven with 1/2 cup broth and small amount of water. Cool and cut into bite size pieces. Save broth. Cook lasagna noodles with salt and oil. Drain and spread on waxed paper. Melt butter, add flour, cook and stir slowly; add milk, half and half, and broth. Cook until boiling, stirring constantly. Add cheese and parsley.
Grease a 9x13" pan. Spread a little sauce on bottom of pan and layer noodles (about 6), sauce, chicken, and ham. Repeat 3 times ending with sauce. Bake at 350 F. for 30 minutes uncovered.
Source: CDKitchen
Note from Linda: I would add Swiss cheese in the layers and spice it with nutmeg.
SALMON STEAKS WITH CUCUMBER-DILL SAUCE
~Shared by Treva, NC
A cool, refreshing cucumber-dill sauce is the perfect partner for salmon -- and this chilled entree is the ultimate antidote to hot summer weather. Serve the salmon with rice, crusty bread or your favorite crackers.
Salmon:
1 cup water
2 cups white or blush wine
1 small carrot, cut into pieces
1 small onion, halved
4 whole black peppercorns
1/4 teaspoon salt
2 sprigs fresh dill weed
2 pounds salmon, cut into 6 serving pieces
Cucumber-Dill Sauce:
3/4 cup low-fat sour cream
3/4 cup plain low-fat yogurt
1/4 cup fresh dill weed, finely chopped
1 tablespoon freshly squeezed lemon juice
2 medium cucumbers, peeled, seeded and finely diced
For the salmon: Combine the first 7 ingredients in a large shallow skillet or small fish poacher, and bring to a boil. Reduce the heat and simmer for 5 minutes.
Place the salmon fillets in the skillet and cover. Heat to boiling, then reduce the heat to a simmer. Simmer for 10 to 12 minutes, depending on the thickness of the fillets. (Cook 10 minutes for every inch of thickness measured at the thickest part of the fish.) Salmon should flake easily with a fork when done.
Remove from the heat and remove the cover. Let cool to room temperature, and then refrigerate overnight or until well chilled. Serve with Cucumber-Dill Sauce.
For the Cucumber-Dill Sauce: Combine all of the sauce ingredients in a small bowl and refrigerate. Serve well chilled.
Servings: 6
Source: Lifestyle Cooks
GRILL-TOP ITALIAN SANDWICHES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
http://www.cookinwithjp.com/
Your favorite carnival food cooked up in your own backyard!
Ingredients
6 large hot Italian sausages
3 tbs (45 ml) olive oil
2 large red bell peppers
2 large green bell peppers
2 large orange bell peppers
1 large white onion
1 tbs (15 ml) basil, chopped
1 tbs (15 ml) parsley, chopped
2 cloves garlic, chopped
1 tbs (15 ml) parmesan cheese
1 tsp (5 ml) black pepper
1 tsp (5 ml) salt
1 dash white wine vinegar
6 corn-dusted Italian loaves
Directions
Pre-heat your gas grill to high heat. Chop your vegetables into wide, flat chunks and combine garlic, basil, parsley, parmesan cheese, black pepper, salt, vinegar, 2 tablespoons olive oil separately in a small dish.
Place your vegetables on the grill and baste thoroughly with the mixture. (Watch out for flames!) Cook until the onions are becoming transparent and remove from the grill.
Place the sausages on the grill until desired doneness. While the sausages are cooking, slice your vegetables into thin, long strips.
Stuff your buns with sausages and vegetables and drizzle with any leftover mixture. Turn your grill to low heat and return the entire sandwich to the grill to toast.
GRILLED CHICKEN STICK - YAKITORI
~Shared by Johnny, LA
One of my favorite Chinese take out items is what my local Chinese restaurant calls 'chicken sticks'. They are very inexpensive and very tasty. These are pieces of chicken (usually the thigh) marinated in a sauce and grilled on a kabob skewer. I recently found out that the proper name for this dish is yakitori. It is fairly easy to prepare and uses few ingredients. Leeks, sake, sugar, honey and soy sauce.
It is my understanding that there are yakitori stands and restaurants all over Japan and that they are favorite 'stop by' spots office workers. 9 to 5'ers stop by stands or restaurants to get yakitori and a cold drink before heading home.
Ingredients
5 tablespoons of soy sauce
2 tablespoons of sugar
1/2 cup of chopped leeks
1/2 cup of honey
1/2 cup of sake*
1 tablespoon water
6 or 7 medium sized chicken* thighs with bone, skin and fat removed. Wooden Skewers that have been soaked in water.
Directions
1. Combine the first six ingredients and mix thoroughly. Heat (do not boil) and use as marinade for chicken.
2. After deboning and removing the skin from the chicken, cut into 1 inch or bite sized pieces and place into the marinade. Refrigerate for at least 1/2 to 1 hour.
3. Place chicken on wood skewers which have been soaked in water and are thoroughly wet. This will keep them from burning while grilling. Place on a hot grill until done.
You can bake these in a 375 degree oven until done also. You may want to use metal skewers for the oven or wrap foil around the wooden skewers so they won't burn in the oven. Either way keep those oven mitts handy.
Great with beer.
*Sake: Japanese rice wine.
*You can make these with beef also. Use a cut like flank steak.
Since I like heat I add a little chile paste to the marinade.
HOT CHICKEN AND ALMOND SALAD
~Shared by Treva, NC
2 cups Chicken Cooked and Diced
1 & 1/2 cup Celery Diced
1/4 cup Almonds Chopped
1 tablespoon Lemon Juice
1/8 teaspoon Pepper
1 cup Mayonnaise
Salt to taste
1/2 cup Olives Chopped
1 & 1/2 cups Cheddar Cheese Shredded (reserve 1/2 cup for top)
3 tablespoons Chicken Stock
Mix all ingredients together and place in lightly greased casserole. Top with reserved cheese. Bake at 375 degrees for 25 minutes or until cheese on top is bubbling. Can be made in the morning and baked later.
Serves 4.
STRAWBERRIES IN PEPPER AND RED WINE
~Shared by Larry Holmes, Toronto, Canada
2 cups red wine
2 tablespoons freshly ground pepper
3/4 cup sugar
3 cups strawberries
In a saucepan, boil wine about 2 minutes. Add pepper and sugar, stirring until sugar is dissolved. Let mixture cool. Filter through paper coffee filter. Wash and husk strawberries and add to filtered wine. Refrigerate at least 1 hour. Serve cold.
Serves four.
PEANUT BUTTER CARAMEL BARS
~Shared by Mary S., Nashville, TN
1 pkg. (18 oz) yellow cake mix
1/2 C. butter softened
1 egg
20 miniature peanut butter cups chopped
2 T. cornstarch
1 (12 1/4 oz) jar caramel ice cream topping
1/4 C. peanut butter
1/2 C. salted peanuts
Topping:
1 (16 oz) can milk chocolate frosting
1/2 C. chopped salted peanuts
In a mixing bowl, combine the dry cake mix, butter and egg; beat until no longer crumbly, about 3 minutes. Stir in the peanut butter cups. Press into a greased 9x13 baking pan. Bake at 350 for 18-22 minutes or until lightly browned. Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter until smooth. Cook over low heat, stirring occasionally until mixture comes to a boil, about 25 minutes. Cook and stir 1-2 minutes longer. Remove from the heat; stir in peanuts. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Refrigerate for at least 1 hour before cutting. Store in refrigerator.
STRAWBERRY-PECAN CAKE
~Shared by Treva, NC
Strawberry cake made with a mix and coconut, along with strawberry gelatin and fresh or frozen strawberries.
1 box white or yellow cake mix (approx. 18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 package (3 oz) strawberry flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans
Strawberry Cream Cheese Icing:
1 package (8 oz) cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)
Mix cake mix with strawberry flavored gelatin. Add eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
Spread frosting (directions below) over cake layers and sides of cake.
To make icing, cream together cream cheese and butter; mix in vanilla and powdered sugar until a firm but spreadable consistency is achieved. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.
*Lightly touch cake in the center with a finger; if it springs back, the cake is done.
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SARAH BROWN'S SALMON DIP
~Shared by Marilyn, Canton, OH
1 (8oz.) pkg. smoked salmon, chopped
1 (8 oz.) pkg. cream cheese (light), softened
1 or 2 stalks celery, finely chopped
Combine the 3 ingredients; mix well.
Refrigerate until serving time.
Serve with reduced calorie Wheatable crackers.
Source: "Low-Sugar 3 Ingredient Cookbook"
BLUEBERRY-COCONUT-MACADAMIA MUFFINS
~Shared by Treva, NC
The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you're having your morning coffee in Hawaii. Drizzle with honey for an added touch of sweetness.
Makes 12 muffins
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
Ingredients
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk (see Tip)
2 tablespoons butter, melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries
Directions
1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
NUTRITION INFORMATION: Per muffin: 202 calories; 9 g fat (3 g sat, 4 g mono); 23 mg cholesterol; 28 g carbohydrate; 4 g protein; 2 g fiber; 122 mg sodium; 55 mg potassium. 2 Carbohydrate Servings
Exchanges: 2 starch, 1 1/2 fat
TIP: Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds. Make ahead and freeze in airtight container
Source: EatingWell Magazine August/September 2006
GREEK CHICK-PEA SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- One (15-ounce) can chick-peas (garbanzo beans), rinsed and drained
- 1 small tomato, seeded and chopped
- 1/2 cup diced peeled cucumber
- 2 green onions with green tops, sliced
- 1/4 cup coarsely chopped Italian parsley
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/4 cup (1 ounce) crumbled feta cheese
- 1/4 teaspoon freshly ground pepper
DIRECTIONS
Combine the chick-peas, tomato, cucumber, onions, and parsley in a medium bowl.
In a small bowl, whisk together the vinegar and oil; pour over the bean mixture and toss well to mix. Just before serving, sprinkle the salad with cheese and pepper.
Source: "The New Family Cookbook For People With Diabetes"
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ORANGE-ONION SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 6 cups prewashed mixed baby salad greens
- 1 cup fresh orange segments or 1 can (11 ounces) mandarin orange in juice, drained
- 2 slices red onion, separated into rings
- 1/4 cup pine nuts or chopped walnuts
- 1/4 cup Citrus Vinaigrette (recipe to follow) or light balsamic vinaigrette salad dressing
DIRECTIONS
Place 1-1/2 cups of the salad greens on each of 4 serving plates. Top the greens on each plate with a quarter of the orange sections, a few onion rings, and a sprinkling of walnuts or pine nuts. Drizzle some of the dressing over each salad and serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 154, Carbohydrate: 14 g, Cholesterol: 0 mg, Fat: 10.6 g, Fiber: 3.6 g, Protein: 3.9 g, Sodium: 152 mg, Calcium: 60 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 2 Fat
Citrus Vinaigrette
Yield: About 1/2 cup
INGREDIENTS
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon frozen (thawed) orange juice concentrate
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
DIRECTIONS
Combine all of the ingredients in a blender and blend for 1 minute to mix well. Serve immediately or cover and refrigerate until ready to use. Shake well before serving.
Nutritional Information Per Serving (per tablespoon): Calories: 64, Carbohydrate: 2.8 g, Cholesterol: 0 mg, Fat: 6 g, Fiber: 0 g, Protein: 0 g, Sodium: 130 mg, Calcium: 2 mg
Diabetic Exchanges: 1 Fat
Source: The Complete Diabetes Prevention Plan
BANANA NUT CAKE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
http://www.cookinwithjp.com/
Ingredients:
1/3 c (2/3 stick) margarine
1/3 cup sugar
Sugar substitute Equal to 1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mashed banana
1/4 cup chopped English walnuts
Directions:
Cream margarine, sugar, and sugar substitute together at medium speed until light and fluffy. Add eggs and vanilla, and mix at medium speed until creamy, scraping down the bowl before and after adding eggs and vanilla. Stir flour, baking powder, baking soda, and salt and walnuts. Mix at medium speed until creamy. Spread batter evenly in a 9-inch square cake pan that has been sprayed with pan spray or greased with margarine. Bake at 350 degrees for 30 to 35 minutes, or until cake pulls away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack to room temperature. Cut four by four.
Makes 16 Servings.
Dietary Exchanges:
1 Starch and 1 Fat; or 1 Carbohydrate Choice
Sugar Per Serving: 1 tsp or 4 grams
Low-Cholesterol Diets: Omit eggs. Use 1/2 c egg whites or liquid egg substitute.
Low-Sodium Diets: Omit salt. Use low-sodium baking powder and salt free margarine.
Nutrients Per Serving:
121 Calories
6 mg Fat
15 mg Carbohydrates
3 mg Protein
166 mg Sodium
34 mg Cholesterol
GRILLED TUNA STEAK
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup canola oil
- 1/4 cup lemon juice
- 2 teaspoons salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon white pepper
- 1/8 teaspoon hot pepper sauce
- 2 pounds yellow fin tuna steaks, fresh or frozen, cut into 6 pieces
- Paprika
DIRECTIONS
Combine all ingredients except tuna and paprika. Baste fish with sauce and sprinkle with paprika.
Grill tuna about 4 inches from moderately hot coals for 5-6 minutes. Turn, baste with sauce, and sprinkle with paprika; cook 4-5 minutes longer or until tuna has a slightly pink center.
Nutritional Information Per Serving (4 ounces):
Calories: 322, Fat: 20 g, Cholesterol: 56 mg, Sodium: 450 mg,
Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 34 mg
Diabetic Exchanges: 4 Lean Meat, 2 Fat
Source: "Magic Menus for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
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GRILLED TURKEY-SPINACH SALAD
~Shared by Mary S., Nashville, TN
A contact grill makes quick work of tasty turkey tenderloin and seasoned veggies in a vitamin-packed main-dish salad for two.
2 slices bacon
1 medium yellow summer squash, cut into 1/2-inch-thick slices
1 small red bell pepper, cut into thin bite-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
1 . Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2 . In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3 . Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4 . Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon. Makes 2 servings.
TIP: For variety, use 2 boneless skinless chicken breasts instead of the turkey. Cut each chicken breast into 1/2-inch-thick slices.
CHOCOLATE MOUSSE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cooking With JP
http://www.cookinwithjp.com/
For 1:
1 oz. Semi-sweet chocolate
1 tbs. Water
1 Egg yolk
2 tbs. Sugar
1 Egg white, beaten to stiff peaks
For 2:
2 oz. Semi-sweet chocolate
2 tbs. Water
2 Egg yolks
1/4 cup Sugar
2 Egg whites, beaten to stiff peaks
Heat chocolate and water in the top of a double boiler over barely simmering water or in a microwave until melted. Stir until blended and set aside to cool. Beat egg yolks and sugar until pale yellow and creamy. Beat in chocolate until well blended. Fold egg whites into chocolate mixture. Pour mousse into individual goblets or dessert dishes. Chill several hours or overnight.
EGGCHILADAS
This was posted in the A to Z Recipes Yahoo Forum by
ckayp77. It sounds very good!
"Great for breakfast."
1/2 teaspoon butter
1 teaspoon onion
1 large egg
Splash of milk
2 tablespoons red enchilada sauce, your choice
Shredded Mozzarella cheese
3 corn tortillas
Melt 1/2 teaspoon butter in small pan. Saute 1 teaspoon onion in butter. Meanwhile, beat egg, splash of milk (makes egg fluffy) and 2 tablespoons of red enchilada sauce together. Pour egg mixture into pan with sauteed onions, add cheese (to your taste) and scramble together. Warm tortillas in microwave. Divide egg mixture into each warm tortilla and roll up.
Makes 3 (serves 1)
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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BAKED HAM WITH RUM AND COKE GLAZE
I happened upon this blog called Noble Pig (http://noblepig.com/) while looking for a totally unrelated recipe. Do you ever visit blogs? Well, this blogger is Cathy Davis from Northern California and she is such a hoot. She has a small (very) collection of recipes but they are fabulous! She's even got chili dogs! What makes hers so different is that she has step-by-step instructions with PHOTOS to guide you along the way. She has
eclectic, if not downright goofy, taste in food and I love her blog. I sure hope you visit it. Oh! This recipe! I am going to fix this as soon as I think up an excuse to have my family together again. This sounds delish! DO click on the link by "source" to get a
birds eye view of this recipe as it is being prepared. OMG!
For the Ham-
Bake
1 butt half, bone-in ham, 6-9 lbs (1 lb of ham serves 2-3 people)
3 cans Coke (12 ounces each) (enough to cover bottom of roasting pan, but not touch ham)
For the Glaze-
Reduce; Mix In:
2 cans (12 ounces each) Coke
3/4 cup dark brown sugar
1/4 cup prepared yellow mustard
1/4 cup fresh lime juice
2 Tablespoons dark rum
1 Tablespoon dry mustard
Pinch of salt
Preheat oven to 325 degrees.
Bake ham with 3 cans of Coke, tented, for 1 hour. Meanwhile prepare the glaze.
Reduce 2 cans of Coke for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent from over-reducing). Mix in remaining ingredients and simmer to dissolve.
After baking the ham for 1 hour, uncover it and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some Coke in the bottom of the pan; add more as needed.) Remove the ham once an internal temperature of 110 degrees is reached if its an already cured ham. If you have a partially cooked ham, make sure the internal temperature is 160 degrees. Allow it to rest 15 minutes, carve, and serve warm.
Source: NoblePig.com (adapted from Cuisine at Home)
CRABMEAT CASSEROLE
Ingredients:
2 cans ( 7 1/2 oz each) crabmeat
1 cup milk
1 cup mayonnaise
1 cup herbed season stuffing
1 tablespoon dried onion
1 tablespoon parsley
1/4 teaspoon salt
Method:
Mix all ingredients together and spoon into a greased casserole dish. Sprinkle a little stuffing on top. Bake uncovered at 350°F for 35 minutes.
Yields: 6 servings
EL TORITO'S SWEET CORN CAKE
When I saw this one a while back, I immediately thought of my pals Charlie and Mavis in Mobile,
AL. They would love this one!
Ingredients:
1/4 cup butter, unsalted
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces frozen corn kernels -- * See Note
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Directions:
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly. Blend corn kernels until
coarsely chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended. Pour masa mixture into 8" greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes.
Allow to stand at room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.
* or use canned cream corn
TANDOORI CHICKEN
A popular dish in southern and central Asia, Tandoori chicken dates back to the Mughal Empire. Depending on the recipe, a variety of spices are used to make the dish spicy and hot. In addition to flavoring, spices such as chili powder and turmeric are used to give the chicken an orange-red color.
2 pounds chicken breast and thigh fillets
Juice from 1 lime
1 teaspoon salt
1/2 teaspoon black pepper
1 cup plain yogurt
1/4 cup wine vinegar
2 tablespoons peanut oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon ginger root, minced
2 teaspoons coriander
2 teaspoons cumin
1/4 teaspoon turmeric
2 teaspoons Hungarian sweet paprika
1/2 teaspoon chili powder
Rinse chicken and pat dry. Score skin and rub with lime juice, salt and pepper. Let stand for 30 minutes.
In a bowl, combine yogurt, vinegar and oil. Mix thoroughly. Add onion, garlic, ginger, coriander, cumin, turmeric, paprika and chili powder. Process into a paste. Place chicken in a baking dish and rub thoroughly with seasoning. Cover dish with aluminum foil and refrigerate overnight.
Remove chicken 1 hour before roasting and rub again with seasoning. Preheat oven to 400 degrees F. Place chicken in a roasting pan and cover with foil. Bake for 20 minutes, remove foil and bake for 10 more minutes.
Source: Beyond Chicken by Sarah Arak
RED-SKINNED POTATO SALAD
Prep Time: 1 Hour
Ready In: 2 Hours
Yields: 12 servings
"This creamy salad is made with red potatoes, which give this dish--chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion--a delectable, firm texture."
INGREDIENTS:
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon 1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
DIRECTIONS:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
Source: Allrecipes Cookbook
STRAWBERRY PASTRIES
1 Sheet frozen puff pastry (from a 17 and 1/2 ounce package)
1 package (3.4 ounces) instant French Vanilla pudding
1 Cup milk
1 Cup vanilla yogurt
2 pints fresh strawberries
Remove frozen pastry from package, Do not unfold. Thaw at room temp for 20 minutes. Preheat oven to 400 degrees. On a work surface, gently unfold pastry. Cut into 4 strips 2 and 1/4 inches wide. Cut each strip crosswise into 3 pieces. Bake on ungreased baking sheet until puffed and golden, about 12 to 15 minutes. Place baking sheet on a wire rack to cool. Prepare pudding, according to package directions, but use 1 cup of milk and 1 cup of vanilla yogurt in place of the liquid called for. Using a serrated knife, halve pastries horizontally. Hull and slice strawberries. Place the halves of pastries on serving plates. Spoon about 3 TBS of pudding onto bottom halves of pastries. Spoon berries over pudding. Cover with pastry tops. Sift powdered sugar over tops.
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| A to Z Readers' Family-Owned Business Guide |
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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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