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A to Z Recipes
August 24, 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. What a fabulous vacation we
had during the GNWE, friends. Our A2Z pals Shirley in Bellingham (WA),
Anita in Battle Ground (WA), and Bill (BC) made our trip wonderful. Special thanks to them and everyone else who was able to attend. We're already planning the next trip (Florida, here we come!) for next year. It is being planned in the A to Z Recipes QT Chat Forum. Visit it for more information as it develops. There were a few cameras snapping pictures during our trip. We'll share some of those with you as well as more about our travels in a web page very soon.
Please share your favorite potato recipes with us for the Monthly Theme issue topic:
Positively Potatoes. To date, I have about 8 readers who have been nice enough to share potato recipes. 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 about
60 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
I had 7 readers leave me wonderful recipes in the in-box while I was gone. That averages out to one per day. I have some extras from my regulars (boy, how I wish
you were one!) to round things out for a stupendous issue. Look at who did all the sharing for you today:
Treva, NC
Patricia, Charlevoix, MI
Judy M., Canada
Rusty, FL
Lucy Wellhausen, Kirtland, Ohio
Pat, Merritt Island, FL
Jim D., WA State
Shirley, WA State
Dorie, IL
Larry J., Spring Hill, TN
Jean, Syracuse, NY
Johnny, LA
Nancy F., Sacramento, CA
Mary H., Montreal, Canada
Linda H., Rosharon, TX
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Marty B., Tell City, IN
Leasa, IA
Bill Anatooskin, Burnaby, BC, Canada
Chris M., NM
Marilyn, Canton, OH
Luanne, FL
Jessica, Corfu, Greece
Ann, Mims, FL
We'll see you here again on Wednesday, God willing.
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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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Can you imagine a world without men? No crime and lots of happy fat women.
~Shared by Treva, NC
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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Dust If You Must....
~Shared by Patricia, Charlevoix, MI
Dust if you must, but wouldn't it be better
To paint a picture, or write a letter,
Bake a cake, or plant a seed;
Ponder the difference between want and need?
Dust if you must, but there's not much time,
With rivers to swim, and mountains to climb;
Music to hear, and books to read;
Friends to cherish, and life to lead.
Dust if you must, but the world's out there
With the sun in your eyes, and the wind in your hair;
A flutter of snow, a shower of rain,
This day will not come around again.
Dust if you must, but bear in mind,
Old age will come and it's not kind.
And when you go (and go you must)
You, yourself, will make more dust.
~~ Author Unknown ~~
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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What's in a Zip Code???
~Shared by Judy M., Canada
This is an awesome tool --- imagine what a data base this would be...
This is a neat website if you're into statistics, comparisons and demographics.
Type in the zip code you are interested in and you'll learn more than you ever wanted to know!
http://zipskinny.com/
Apple Chart
~Shared by Rusty, FL
This is a handy apple chart from Prepared Pantry.
http://www.preparedpantry.com/applechart.html
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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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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Do You Know Why?
~Shared by Lucy Wellhausen, Kirtland, Ohio
Owner of Ohio-Honey
www.ohiohoney.com
When a woman wears a leather dress,
A man's heart beats quicker,
And his throat gets dry,
He goes weak in the knees,
And he begins to think irrationally.
Ever wonder why?
.
.
.
.
.
.
.
.
.
.
.
.
.
It's because she smells like a new truck!
Thoughts
~Shared by Pat, Merritt Island, FL
If you fatten up everyone else around, you will look thinner.
It would be easier to loose weight if replacement parts weren't so handy in the refrigerator.
If swimming is so good for your figure, then why do whales look the way they do?
If you have melted chocolate all over your hands, you're eating it too slowly.
It's not a slow metabolism that makes us put on weight, but a fast food.
An antique store sign: Come in and buy what your grandmother threw away.
Above all, if it's not dirty ~ don't clean it.
Face powder may catch a man, but baking powder will keep him!
An optimist is a person who expects the ketchup to come out in 3 shakes.
Life is too short to stuff cherry tomatoes.
If you would like your house to be clean, invite someone over to dinner.
It must have taken a lot of courage to discover that frog legs are edible.
The problem ~ how to get 2 pounds of chocolate home from the store in a hot car. The solution ~ eat it in the parking lot.
The best sellers in many bookstores are cookbooks and diet books. One tells you how to prepare the food, the other tells you how not to eat.
Man can not live by bread alone ~ he needs peanut butter and jelly to go with it.
Bitter Cures
~Shared by Jim D., WA State
One day as I sat musing,
Sad and lonely,
And without a friend,
A voice came to me,
From out of the gloom,
Saying, "Cheer up, things could be worse!"
So I cheered up,
And, sure enough,
Things got worse.
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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WISCONSIN
CHEESE BREAD
1981 first place Wisconsin State Fair.
2 cups flour
1/4 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, separated
1 cup buttermilk
1 cup cheddar cheese, grated
1/4 cup chopped onion
1 Tbs. butter
Sift dry ingredients together. Add beaten egg yolk and milk. Quickly fold in stiffly beaten egg white and cheese. Pour into greased loaf pan or round 9-inch casserole.
Sauté onion in butter. Spread top with onion mixture. Bake at 400 for 45 minutes or until top is golden.
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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| Recipe Reviews, Reader Comments |
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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. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
LORRI'S OZARK PIE
~Shared by Shirley, WA State
1c. flour
1c. sugar, white or brown
dash of salt
3 apples, chopped fine (we use 3 kinds)
2 tsp. baking powder
2 large eggs, beaten
1/2 c. broken nut meats (walnuts or pecans)
1 tsp vanilla
Preheat oven to 350°F. Bake time 45 to 55 min.
Mix together and pour in greased pie pan. Bake , cool and serve with a scoop of ice cream.
BAKED STUFFED EGGPLANT
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 lb. ground beef
1/4 c. chopped onion
1 med. clove garlic, minced
2 med. eggplant
1 sm. can tomato sauce
1 (6 oz.) pkg. Stove Top stuffing (beef flavor)
1 3/4 c. water
1/4 c. butter
1 sm. can sliced mushrooms
1/2 c. grated Parmesan cheese
In Dutch oven brown beef, onion and garlic. Meanwhile, cut eggplant in half lengthwise. Scrape out eggplant leaving 1/4 inch in around shell. Chop eggplant and add to meat. Stir in contents of Stove Top seasoning packet, water and butter; bring to boil. Reduce heat; cover and simmer 8 minutes. Stir in stuffing crumbs, mushrooms, 1/4 cup cheese. Cover; remove from heat. Let stand 5 minutes. Place eggplant shells into a greased shallow pan. Fill with meat. Pour on sauce; sprinkle with rest of cheese. Bake at 350 degrees for 30 minutes.
SWISS DIJON CHICKEN ROLLS
~Shared by Treva, NC
1 pound boneless, skinless chicken breast halves
3/4 cup shredded Swiss cheese
6 tablespoons evaporated milk
4 tablespoons Dijon mustard
3/4 cup bread crumbs
4 tablespoons grated Parmesan cheese
2 teaspoons dried tarragon
Freshly ground black pepper, to taste
Preheat the oven to 375°. Lightly coat an 8" x 8" baking dish with nonstick spray.
Place the chicken between sheets of wax paper or plastic wrap. With a meat mallet, pound to about 1/4" thickness.
Place an equal amount of the Swiss cheese in the center of each breast. Set aside. In a small bowl, mix the milk and mustard. Set aside.
In a medium bowl, combine the bread crumbs, Parmesan, tarragon and pepper. Roll up each of the chicken breasts, beginning with the smaller end.
Dip each roll into the milk mixture and then into the bread crumbs to coat completely. Place in the prepared baking dish with the rolled end down.
Cover and bake for 30 minutes. Uncover and bake 15 minutes more, or until golden.
SESAME NOODLES WITH SHREDDED CHICKEN
~Shared by Jim D., WA State
"We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions."
Serves 4 to 6
1/4 cup sesame seeds
1/4 cup chunky peanut butter
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
water (hot)
1 1/2 pounds boneless, skinless chicken breast halves
1 tablespoon table salt
1 pound fresh Asian noodles or 12 ounces dried spaghetti
2 tablespoons toasted sesame oil
4 scallions , sliced thin on diagonal
1 medium carrot , grated
1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or
work bowl aside.
2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to touch; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.
Source: Cook's Illustrated
PEPPERS ANDALOUSE - TNT
~Shared by Pat, Merritt Island, FL
Makes 4 -6 servings
3 green and 3 red bell peppers cut in fine strips
18 small white onions simmered 5 minutes in boiling water
1/2 lb bacon fried crisp
Brown onions in 2 Tbs of the bacon grease. Add peppers and cook over high heat 10 minutes. Add bacon and season. Don’t overcook peppers as they should be somewhat crisp. Sprinkle with parsley and minced garlic (2 cloves) and serve.
I often use a regular sweet onion sliced and quickly sautéed. Then add it back to the peppers when they are done.
** Excellent
Source: “The Seasonal Kitchen” by Perla Meyers
CASHEW CARAMEL FUDGE
~Shared by Treva, NC
SERVINGS 81
CATEGORY Lower Fat
METHOD Other stovetop
PREP 25 min.
TOTAL 25 min.
2 teaspoons plus 1/2 cup butter, softened, divided
1 can (5 ounces) evaporated milk
2 & 1/2 cups sugar
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract
Line a 9-in. square baking pan with foil; butter the foil with 2 teaspoons butter. Set aside. In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in caramels, cashews and vanilla; mix well.
Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container.
Yield: about 3 pounds.
Nutrition Facts
One serving: 1 piece Calories: 85 Fat: 4 g Saturated Fat: 2 g Cholesterol: 4 mg Sodium: 33 mg Carbohydrate: 14 g Fiber: 0 g Protein: 1 g
Source: Country Woman
SUGAR PECAN CRISPS
~Shared by Larry J., Spring Hill, TN
A little treat to bring a smile to your face.
INGREDIENTS:
3/4 cup butter (1-1/2 cubes), room temperature
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-3/4 cups all-purpose flour
1/2 cup pecans, finely chopped
TO PREPARE:
In a medium bowl, cream butter with sugar until light and fluffy.
Add egg, vanilla extract and salt. Beat well. With mixer at low speed, gradually add flour.
Cover bowl and chill dough 30 minutes or until firm enough to handle.
Shape chilled dough into a 12-inch log, then roll in pecans to coat outside of log. Wrap in plastic wrap or waxed paper and chill several hours or overnight.
Cut dough into 1/4-inch slices and place on ungreased cookie sheet. Bake at 350 degrees, 10 to 12 minutes or until lightly browned.
Remove from cookie sheet and cool on wire rack.
Yield: 3 - 4 dozen
CRANBERRY ALMOND APPLE PIE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
http://www.cookinwithjp.com/
Yield: Serves 8
Time:
20 minutes to assemble
50 minutes to bake
Total Time: 70 minutes
Ingredients:
1 box (7oz) Odense Almond Paste
1 unbaked 9" pie shell (in freezer section)
5 baking apples, peeled, cored and sliced
1 cup sweetened dried cranberries
1/4 cup sugar
1 tsp cinnamon, divided
1/2 cup all-purpose flour
1/2 cup uncooked rolled oats
1/2 cup brown sugar
1/4 cup chopped almonds
6 Tbsp cold butter, in 1/2" pieces
Directions:
1 Preheat oven to 375 F.
2 Roll almond paste between 2 sheets of wax paper to form a 8"-9" circle.
3 Lightly press the disk of almond paste into the bottom of the pie shell.
4 Mix together in a bowl the apples, cranberries, sugar, and 1/2 teaspoon of cinnamon.
5 Pour mixture into the pie shell.
6 In a bowl, combine the remaining cinnamon, flour, oats, brown sugar, and almonds.
7 Using a pastry cutter or your fingers, cut the butter into the flour mixture until crumbs are formed.
8 Spoon crumb mixture evenly over filling.
9 Bake 50-60 minutes, or until crust is golden brown.
SAUCY SHRIMP CASSEROLE
~Shared by Treva, NC
1/4 cup margarine
1/4 cup flour
2 cups milk
1 tsp. salt
1/2 tsp. Worcestershire sauce
2 cups (8 oz.) shredded sharp cheddar cheese
6 hard-cooked eggs, sliced
1 lb. (2 1/2 cups) cooked shrimp
Heat oven to 350F. Make white sauce with margarine, flour, milk, & seasonings. Add cheese; stir until melted.
Add eggs & shrimp; mix lightly. Pour into 1 1/2 quart casserole. Bake at 350F, 20-25 minutes.
HOMEMADE CHOCOLATE ICE CREAM
~Shared by Johnny, LA
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup milk
6 tablespoons granulated sugar
3/4 cup Hershey's® syrup
1 cup chilled half-and-half
1 cup chilled whipping cream
1 tablespoon vanilla extract
In a medium-size saucepan sprinkle gelatin over cold water; let stand 5 minutes to soften. Add milk and sugar. Cook over medium heat, stirring constantly, just until gelatin and sugar are dissolved. Remove from heat; add syrup. Cool for 10 minutes.
Add half-and-half, whipping cream and vanilla extract. Chill thoroughly. Freeze in an ice cream freezer according to manufacturer's directions.
Makes 1 quart.
MINI MASA CUPS
~Shared by Nancy F., Sacramento, CA
Ingredients for Masa Cups:
2 cups corn masa flour
2/3 cup Crisco® Butter Shortening Sticks
4 to 6 tablespoons cold water
1/4 teaspoon salt
Ingredients for Guacamole:
2 ripe avocados, peeled and seeded
1/3 cup diced tomatoes
2 tablespoons minced red onion
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Salt and pepper, to taste
Ingredients for Garnish:
3/4 cup crumbled queso fresco or salted farmer's cheese
Fresh cilantro leaves
Instructions for Masa Cups:
Preheat oven to oven to 350 degrees F. Place masa flour into a medium bowl. Cut in shortening using pastry blender until pea-sized chunks are formed. Sprinkle with water, one tablespoon at a time, tossing lightly with a fork until dough comes together to form a ball.
Divide dough into 24 pieces. Roll into balls. Press into mini muffin pans. Use a round measuring teaspoon to make a well in center of each masa cup. Bake 15 to18 minutes or until golden. Cool completely in pans.
Instructions for Guacamole:
Mash avocado in a small bowl. Add tomato, onion, cilantro, lime juice and garlic powder mixing to combine. Season to taste with salt and pepper. Spoon 1 tablespoon guacamole into each masa cup. Garnish with 1 teaspoon queso fresco and a cilantro leaf.
Makes 24 appetizers.
Source: Crisco
www.crisco.com
CHICKEN PROVOLONE
~Shared by Treva, NC
Fettuccini noodles
4 skinless, boneless chicken breast halves
Salt and pepper
4 slices provolone cheese
4 slices Genoa salami
Fresh basil leaves
Olive oil
Crushed red pepper flakes (as desired)
1 cup heavy whipping cream
1 Tbsp. butter
1/4-1/2 cup parmesan cheese
Boil pasta and set aside. Butterfly chicken breasts; place boned side up and pound thin. Season with salt and pepper.
Lay provolone, salami and torn basil leaves on one side of the butterflied breasts. Fold breast in thirds.
In nonstick skillet heat a little olive oil along with red pepper flakes. Brown chicken. Cook over medium-low heat, covered, until juices run clear.
While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald. Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly.
Keep on low heat until thickened. Serve chicken on top of pasta with sauce spooned over the top.
Number of servings: 4
CHOCOLATE CHIP SHORTBREAD COOKIES
~Shared by Mary H., Montreal, Canada
Here is a foolproof, frequently made, delicious recipe. The chocolate chips make the taste a little different from regular shortbread cookies. Warning: the cookies disappear fast, so it's a good idea to make a double batch, if you are so inclined! Once they have cooled, the cookies keep well in a covered plastic container or tin.
1 cup softened butter (not margarine)
2/3 cup icing sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 cup (4 tablespoons) cornstarch
2/3 cup (or a little less) chocolate chips (milk or semi-sweet, or any combination of both)
1/2 cup white chocolate chips
In large bowl, cream butter and icing sugar until light and fluffy. Beat in vanilla. Add flour and cornstarch; stir well. Stir in chocolate chips. On a foil-lined cookie sheet, drop dough by teaspoonfuls, about 2 inches apart, and flatten the top of each cookie slightly with the back of the spoon. Bake in a preheated, 350-degree oven for 10 minutes. Cookies will be lightly browned at the edges. Cool for at least 5 minutes, then transfer to a cooling rack (or a plate, if you don't have a rack) to cool completely.
Makes about 2 dozen.
TUNA WITH CHEESE-GARLIC BISCUITS
~Shared by Linda H., Rosharon, TX
Makes:6 servings
2 cans (6 oz each) tuna in water, drained, flaked
1can (10 3/4 oz) condensed cream of chicken & mushroom soup
1 1/2cups Green Giant® frozen mixed vegetables, thawed, drained
2/3 cup milk
1 ¼ cups Original Bisquick® mix
1/3 cup shredded Cheddar cheese
½ cup milk
2 tablespoons butter or margarine, melted
1/8 teaspoon garlic powder
Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.
High Altitude (3500-6500 ft): In step 3, increase bake time to 13 to 15 minutes.
BLACKBERRY SAUCE
~Shared by Treva, NC
Makes: 8 servings
Preparation time: 15 minutes
Ingredients:
1 cup fresh blackberries
Juice of 1/2 lemon
Sugar (2 - 4 tablespoons, to taste)
Directions:
Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
Strain through a fine strainer, pressing with a rubber spatula to release the juices.
Nutrition Facts Serving Size: about 1 tablespoon
Calories 25; Total Fat 0 g; Saturated Fat 0 g; Protein 0 g; Total Carbohydrate 6 g; Dietary Fiber 1 g; Sodium 0 mg;
Percent Calories from Fat 3%
Percent Calories from Protein 3%
Percent Calories from Carbohydrate 94%
FRIED MILK-BRINED RABBIT AND ROASTED MOREL SALAD
~Shared by Larry Holmes, Toronto, Canada
1 white onion, sliced into 1/2-inch-thick rings
1 quart whole milk
3 tablespoons kosher or sea salt, plus more to taste
1 teaspoon cracked black pepper, plus more to taste
1/4 teaspoon ground allspice
1 bunch sage
1 medium rabbit (21/2 to 31/2 pounds), meat cut from bones into roughly 11/2-inch chunks (the pieces will be irregularly shaped)
3 tablespoons extra-virgin olive oil
5 shallots, peeled and halved lengthwise
1/2 pound morels, rinsed and halved lengthwise if large, or other wild or flavorful fresh mushrooms, cleaned
1 garlic clove, crushed
1 sprig rosemary
11/2 cups fava beans, blanched and cooled
2 tablespoons red-wine vinegar
4 cups canola or vegetable oil
2 bunches baby dandelion greens or assorted bitter and sweet greens (about 4 cups)
1/2 cup herb sprigs, such as flat-leaf parsley, chopped chives, chervil and/or borage.
1. Make the brine: heat a dry, nonstick sauté pan over medium-high heat and cook the onion slices on one side to a deep caramel brown, 6 to 8 minutes. Turn and brown the other side, another 6 to 8 minutes. Transfer the onions to a large bowl and then stir in the milk, salt, pepper, allspice and sage. Add the rabbit, cover and refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 550 degrees (or the highest setting). Combine 1 tablespoon of the olive oil, the shallots, morels, garlic and rosemary in a small baking pan. Season with salt and pepper and toss to coat evenly. Roast until the morels and shallots are slightly caramelized, about 20 minutes. (The amount of roasting time will depend on the moisture in the mushrooms.) Remove the garlic and rosemary, place the shallots and morels in a salad bowl and let cool.
3. Remove the outer membrane of the fava beans and add to the salad bowl. Add the vinegar and toss, adding the remaining 2 tablespoons of olive oil. Season to taste with salt and pepper. Set aside.
4. To fry the rabbit, heat the canola oil to 350 degrees in a deep, heavy pot. Lift the rabbit pieces from the brine and pat them dry. Discard the brine. Carefully add the rabbit pieces to the oil and fry until golden brown and cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with a paper towel. To serve, add the rabbit to the salad. Toss, add the salad greens and herbs, and toss again. Divide among four plates.
Serves 4 as a main course, 6 as a first course.
Source: Adapted from "The Rose Pistola Cookbook," by Read Hearon and Peggy Knickerbocker
ITALIAN PORK STEW
~Shared by Mary S., Nashville, TN
1 pound lean pork shoulder -- cut into 3/4" cubes
1 14 1/2-ounce can stewed tomatoes
2 tablespoons dry red wine
1 teaspoon Italian seasoning -- crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 medium carrots -- cut in 1/2" slices
OR
3 medium parsnips -- cut in 1/2" slices
1 cup frozen pearl onions
1 9-ounce package Italian green beans
1 tablespoon cornstarch
1 tablespoon water
Grated Parmesan cheese -- (if desired)
In 3-quart casserole with cover, place pork cubes, tomatoes, wine, Italian seasoning, salt and peppers. Cover and micro-cook on HIGH (100% power) for 10 minutes. Stir; micro-cook on MEDIUM (50% power) for 10 minutes. Stir in carrots and onions. Cover and micro-cook on MEDIUM (50% power) for 20 minutes. Stir in green beans. Cover and micro-cook on MEDIUM (50% power) for 10 minutes. Combine cornstarch and water. Stir into hot mixture. Micro-cook, uncovered, on HIGH (100% power) for 3 minutes, stirring twice, or until thickened and bubbly. Serve over hot cooked pasta, topped with grated Parmesan cheese, if desired.
Serves 4.
PIZZA MEATBALLS
~Shared by Treva, NC
2 pounds ground beef
2 cups seasoned bread crumbs
1 cup milk
1/4 cup dried minced onion
2 tsp. garlic salt
1/4 tsp. pepper
1 block ( 8 ounces ) mozzarella cheese
1/3 cup all purpose flour
1/4 cup cooking oil
2 jars (28 ounces each) pizza sauce
In a bowl, combine the first six ingredients just until mixed. Shape into 48 small meatballs. Cut mozzarella into 48 cubes, 1/2 inch inch. Push a cube into the center of each meatball, covering the cheese completely with meat. Roll lightly in flour. In a large skillet, cook
meatballs in oil until browned. Drain. Add pizza sauce and bring to a boil. Reduce heat, cover and simmer for 25 to 30 minutes or until meatballs are no longer pink. Serve over rice.
MEXICAN APPETIZERS
~Shared by Marty B., Tell City, IN
1/2 lb. ground beef
1/4 c. chopped onions
1/4 c. extra hot catsup
1 1/2 tsp. chili powder
1/2 tsp. salt
1 -8 oz. can red kidney beans
1/2 c. shredded sharp cheese
1/4 c. chopped stuffed green olives
1/4 c. chopped onions
Brown ground beef with 1/4 c, onions. Stir in catsup, chili powder and salt. Mash beans with liquid to a pulp, add to meat mixture, heat
thoroughly. Garnish with cheese, olives and remaining onions. Serve with corn chips or tostados
BEER MARGARITAS
~Shared by Leasa, IA
1 - 12 oz can frozen limeade concentrate
12 fluid oz tequila
12 fluid oz water (may use Sprite or 7-Up also)
12 fluid oz beer (Corona Extra is recommended)
1 lime, cut into wedges
Pour limeade, tequila, water and beer into a large pitcher. Stir until well blended and limeade has dissolved. Add plenty of ice. Garnish with lime wedges. Adjust with additional water if needed. (Yeah, right! lol)
Yields 6 servings
Source: AllRecipes, submitted by big surprise, Rated 5 stars
LUSCIOUS FOUR-LAYER PUMPKIN CAKE
~Shared by Treva, NC
Prep Time: 20 min
Total Time: 42 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel topping
1/4 cup chopped PLANTERS Pecans
PREHEAT oven to 350°F. Grease and flour 2 (9-inch) round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
BAKE 20 to 22 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add powdered sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in whipped topping.
REMOVE cake layers from pans; cut each layer horizontally in half with a serrated knife. Stack the layers on a serving plate, spreading the cream cheese mixture between the layers. Do not frost the top layer. Drizzle with caramel sauce and pecans. Store in refrigerator.
Size It Up
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How To Slice and Stack Cake Layers
Place 1 of the cooled cake layers on a serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers. Remove the top layer by sliding it onto a 9-inch round cardboard circle. Frost the cake layer on the serving plate with 1/3 of the whipped topping mixture, then slide the top half of the split cake layer from the cardboard circle onto the frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat the process of transferring the cake layers to the stacked cake layers on plate using the cardboard circle.
Nutrition (per serving): Calories 360, Total fat 19 g, Saturated fat 8 g,
Cholesterol 70 mg, Sodium 310 mg, Carbohydrate 44 g, Dietary fiber 1 g,
Sugars 31 g, Protein 5 g, Vitamin A 90 %DV, Vitamin C 2 %DV, Calcium 8 %DV, Iron 6 %DV
HERB AND CHEESE PASTA SUPREME
~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.
Servings 6
3/4 cup grated Asiago cheese
1 cup grated Gouda cheese
½ cup Philadelphia cream cheese, cubed small
1/2 cup freshly grated parmesan cheese
1 cup penne pasta
2 cups fusilli pasta – tri-colour
2 Tbsp. extra virgin olive oil
1 Tbsp. salt
4 Tbsp. butter
3 large garlic cloves, minced
1/4 cup all-purpose flour
1 tsp. mustard powder
1/4 tsp. freshly grated nutmeg
1/4 tsp. dried cayenne pepper, finely chopped or 1/8 tsp. powdered
3 cups whole milk, homogenized
1 Tbsp. dried oregano
1 Tbsp. dried dill weed
1/2 tsp. salt
1/4 tsp. black pepper
In a bowl, toss together Asiago, Gouda, Philadelphia cream cheese and parmesan cheese, set aside.
In a large cooking or pasta pot, fill 3/4 full with water and bring to boil. Add 2 tablespoons of olive and 1 tablespoon of salt and both pastas. Cook for 20 minutes or until el dente.
In the meantime, in a medium size saucepan on medium-high heat, melt butter; add garlic and cook for 1 minute, stirring often. Remove saucepan from heat and stir in flour, mustard powder, nutmeg, cayenne pepper and mix well to blend. Whisk in 1/2 cup of milk and mix to blend. Add the remaining milk and bring to boil, reduce hea to simmer and simmer for 1 minute, stirring often.
Set aside 3/4 cup of the mixed cheese for topping.
Add the remaining cheese to the sauce a handful at a time and stir to dissolve. If necessary, return to heat to dissolve. Add oregano, dill weed, salt and pepper and stir well.
Drain pasta well and place in a 13 x 9 inch oven-proof baking dish.
Pour sauce mixture over pasta. Sprinkle the reserved 3/4 cup of cheese mixture over the top.
Place the baking dish under the broiler on HIGH for about 4 to 5 minutes or until cheese is melted. Serve while hot.
NOTE: You can substitute Cheddar cheese for the Asiago cheese.
CHICKEN FRIED STEAK
~Shared by Chris M., NM
T & T
2 1/4 cup flour divided
2 tsp baking powder
3/4 tsp each Salt, onion powder, garlic powder, chili powder, pepper, paprika, cayenne
2 eggs lightly beaten
1 2/3 cup buttermilk
4 beef cube steaks
oil for frying
1 1/2 cups milk
In shallow bowl, combine 2 cups flour, baking powder& seasonings and in another bowl, combine eggs& 1 cup buttermilk. Dip each steak in buttermilk mix then roll in flour let stand 5 minutes. Heat oil in lg. skillet med. high fry steaks 5-7 minutes turn carefully cook 5 minutes longer. or until coating is crisp and meat is no longer pink. Remove steak and keep warm. Reserve 1/3 cup of drippings stir in remaining flour till smooth cook med. heat 2 minutes. Gradually whisk in milk and remaining buttermilk bring to a boil cook for 2 minutes till thickened, serve with steak.
Source: Nancy's Kitchen
http://www.nancyskitchen.com
APPLE CARAMEL BARS
~Shared by Treva, NC
1 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 cup butter
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/4 cup all-purpose flour
2 Golden Delicious apples, cored and diced
1 cup caramel candies, unwrapped and cut into quarters
1/2 cup chopped nuts
Pre-heat oven to 350 F. Lightly grease a 9-inch square baking pan. In a mixing bowl combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Pour mixture into prepared baking pan and evenly into bottom of pan. Bake 10 minutes. In a mixing bowl beat eggs, vanilla, 1/2 cup brown sugar and 1/4 cup flour. Stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool about 5 minutes and while still warm cut into bars. Cool completely before serving.
Makes 16 bars.
SAUERKRAUT SALAD
~Shared by Patricia, Charlevoix, MI
1 cup vinegar
2 cups sugar
1 quart (or 1 large can) sauerkraut, drained
2 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped onions
1 cup chopped pimento
Combine vinegar and sugar in a saucepan. Bring to a boil; cool. When cool, mix all ingredients together and let stand covered overnight in refrigerator for best flavor.
RASPBERRY MERINGUE SQUARES
~Shared by Marilyn, Canton, OH
2 egg whites
1/3 cup butter
1 cup flour
1/3 cup sugar
2 egg yolks
1/4 tsp. cream of tartar
2/3 cup sifted powdered sugar
1 cup finely chopped almonds or walnuts, toasted
1/3 cup red raspberry preserves (Alternative, peach or apricot)
In medium mixing bowl bring egg whites to room temperature; set aside.
For crust, beat butter with electric mixer on medium-high speed about 30 seconds or til softened. Add about half of the flour, then add sugar and egg yolks. Beat on medium-high speed til thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour well. Press crust mixture into ungreased 9x9x2-inch baking pan. Bake in 350 degree oven for 15 minutes.
Thoroughly wash and dry beaters. Make meringue topping by adding cream of tartar to the egg whites. Beat on medium speed til soft peaks form (tips curl). Gradually add powdered sugar, beating
till stiff peaks form (tips stand straight). Gently fold in the chopped nuts. Set meringue topping aside.
Spread preserves over top of HOT baked crust. Then carefully spread meringue topping over the preserves layer. Bake in the 350 oven about 20 minutes more or until top is golden. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.
Makes 36.
CARAMEL CANDY
~Shared by Treva, NC
1/2 lb BUTTER (not margarine)
2 cups light corn syrup
2 cups sugar
2-15oz cans EAGLE BRAND sweetened condensed milk
1/2 cup sifted flour
1 tsp vanilla.
Directions:
In heavy saucepan, melt butter. Add corn syrup and sugar. Boil for 5 minutes over medium heat, stirring constantly. Add 1 1/2 cans Eagle Brand milk. Mix flour thoroughly with remaining milk; then add to corn syrup-sugar mixture. Boil until darkens and forms a medium -hard ball (240 degrees on candy thermometer). STIR CONSTANTLY or mixture will stick. Add vanilla and pour into buttered 10x13x2" pan. Allow to cool Cut into 1" pieces with a sharp knife or kitchen
shears which have been buttered. Wrap pieces in small squares of waxed paper.
Makes about 5 dozen.
OVERNIGHT WONDER CASSEROLE
~Shared by Luanne, FL
This is great for a busy day or busy family; All ready to pop in to the oven.
Ingredients:
8 ounces egg noodles
1 pound lean ground beef
16 ounces tomato sauce
Salt and fresh ground pepper to taste
8 ounces reduced fat cottage cheese
8 ounces reduced fat cream cheese
1/4 cup reduced fat sour cream
1/3 cup onion, minced
1/4 cup red bell pepper, chopped
2 tablespoons trans-fat free margarine, melted
Instructions:
Cook noodles and drain.
Saute ground beef. Stir in tomato sauce. Add salt and pepper to taste.
Combine cottage cheese, cream cheese, sour cream, onion and bell pepper. Layer in one 3 quart or two 1 1/2-quart casserole dishes as follows: one half noodles, cheese mixture, remaining noodles, melted margarine, beef and tomato mixture.
Cover and refrigerate at least 4 hours or overnight.
Bake at 350 degrees for 35 minutes or longer depending on your oven.
DANISH MEATBALLS
~Shared by Jessica, Corfu, Greece
1 lb Hamburger
1/3 cup Catsup
2 tsp Worcestershire sauce
1/2 tsp Salt
1/8 tsp Pepper
3-4 dashes Tabasco
1/2 Green pepper (minced fine)
Sauce:
3/4 cup Catsup
1/2 cup Water
1/4 cup Cider vinegar
3 tbsp Brown sugar
1 1/2 tsp Salt
1 t Pepper
3-4 dashes Tabasco
2 tsp Soy sauce
2 tsp Sugar
Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes. Pour over meat balls.
Source: Nice Recipes
COUNTRY PORK WITH MUSHROOMS
(Crock Pot Recipe)
~Shared by Treva, NC
2 pounds country-style ribs, boneless
1 can cream of mushrooms soup
4 ounces sliced mushrooms
1/4 teaspoon salt
1 envelope mushroom gravy mix
1/8 teaspoon pepper
1/2 teaspoon sweet paprika
2 tablespoons cold water blended with 1 heaping tablespoon all-purpose flour
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened.
Serve country-style ribs with mashed potatoes and corn.
Serves 6.
TAMARIND CHUTNEY
~Shared by Ann, Mims, FL
1/4 cup tamarind pulp
1/4 cup brown sugar
1 tsp cumin
1 tsp minced garlic
2 tsp cayenne
2 Tbs boiling water
In a small bowl, combine all ingredients with about 2 Tbs boiling water. Whisk until sugar is dissolved. Serve warm or let cool and refrigerate.
Source: In Nirmala's Kitchen, Lake Isle Press, 2006
GAS-GRILLED CHICKEN CUTLETS
~Shared by Jim D., WA State
To save time, the chicken cutlets are brined while the fire gets going. Try them in a salad or with relish or salsa. They’re also great served simply with lemon or lime wedges.
Serves 6 to 8
8 boneless, skinless chicken breasts (about 6 ounces each), tenderloins removed and reserved for another use
1/2 cup kosher salt or 1/4 cup table salt
1/2 cup granulated sugar
ground black pepper
vegetable oil
1. Pound chicken breasts to even 1/2-inch thickness.
2. In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Remove from brine, dry thoroughly with paper towels, and sprinkle with pepper.
3. While chicken is brining, turn all burners on gas grill to high, close lid, and heat until hot, 10 to 15 minutes.
4. Lightly brush both sides of chicken breasts with vegetable oil. Grill uncovered until light brown, 3 to 4 minutes on each side.
SWEET POTATO BUTTER
~Shared by Treva, NC
Makes 3 & 1/4 cups
2 cups sweet potatoes, about 3 large - cooked and mashed
3/4 cup sugar
1 & 1/2 cups unsweetened apple cider
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Combine first 3 ingredients in a small saucepan; bring to a boil, and cook, stirring constantly, until sugar dissolves. Reduce heat; add cinnamon and cloves. Simmer, uncovered, 1 & 1/2 hours, stirring frequently.
Refrigerate at least 24 hours before serving.
Serve with toast or English muffins.
If desired, while hot, spoon into hot sterilized jars, leaving 1/2-inch headspace, wipe jar rims. Cover at once with metal lids, and screw on bands. Refrigerate.
ALOHA QUICK BREAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
http://www.cookinwithjp.com/
"This recipe has been a family favorite for several years. The addition of coconut, orange peel, pineapple and nuts gives a new twist to a loaf of banana bread. It's so good I sometimes serve slices of it for dessert." -Lanita Anderson, Chesapeake, Virginia
INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple
SERVINGS 16
CATEGORY Dessert
METHOD Baked
PREP 15 min.
COOK 80 min.
TOTAL 95 min.
DIRECTIONS
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts. Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf.
Source: Taste of Home
PEPPER PORK
~Shared by Johnny, LA
4 - 1"thick pork steaks
1 large onion, thinly sliced
1 large green pepper, thinly sliced (I used 2)
1 stalk celery, chopped
1 cup carrots, chopped
1 large garlic, thinly sliced
1 large baking potato, chopped (I did not use this)
1/4 cup soy sauce
1/2 cup oil
1/2 cup flour
2 eggs
1/4 cup milk
2 large cans Swanson's chicken broth (I used 3 cans)
Salt and pepper to taste
Additional flour for pork coating
1. Beat eggs and milk together. Coat pork steaks and dredge in extra flour. Place into preheated oil in deep skillet. Brown on both sides, and remove.
2. Add remaining flour to oil in skillet and stir until flour is absorbed and begins to brown. (We call that "making a roux".) Add 1 can chicken broth.
3. Add onion, peppers, carrots, garlic, celery, and potato. Cook on low until vegetables tender.
4. Add browned pork steaks, soy sauce, other can of chicken broth, salt and pepper (I used Tony's Seasoning) (I Use The More Spice Tony's)
5. Simmer covered until pork is tender - stirring occasionally to avoid scorching. May need to add water for desired consistency of gravy.
(I made 'more' gravy using the extra can of broth and served over rice.)
Makes 4 servings.
BREADED CHICKEN FINGERS
~Shared by Treva, NC
Once you taste these fabulously tender and crunchy chicken fingers, you'll never be satisfied with the restaurant-variety again. They're that good.
6 skinless, boneless chicken breast halves, cut into 1/2-inch strips
1 egg, beaten
1 cup buttermilk
1-1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Place the chicken strips into a large, zipper-type plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour the mixture into the bag with the chicken. Seal, and refrigerate 2 to 4 hours. In another large, zipper-type plastic bag, mix together the flour, breadcrumbs, salt and baking powder. Remove the chicken from the refrigerator, and drain. Discard the buttermilk mixture. Place the chicken in the flour-mixture bag. Seal, and shake to coat. Heat the oil in a large, heavy skillet to 375 F. Carefully place the coated chicken in the hot oil. Fry until golden brown and juices run clear. Drain on paper towels and serve with honey mustard dressing for dipping. It's a good thing that this recipe multiplies well.
Source: A Frugal Friend
KEDGEREE
~Shared by Larry Holmes, Toronto, Canada
A British dish comprising fish, curried rice and eggs, a variation of a more complex Indian dish.
2 tablespoons butter
1 pound smoked haddock fillets
milk/water
2 hard cooked eggs
1 ½ cups long grain rice (after cooking)
1 tablespoons curry powder
black pepper
freshly parsley, chopped
Place haddock in saucepan and cover with half milk and half water. Poach gently until tender, about 15 minutes. Melt butter in frying pan. Add rice, curry powder and haddock and heat through. Add chopped eggs and season well with black pepper. Transfer to a warm serving dish and garnish with parsley and egg slices.
CHOCOLATE-RASPBERRY TRUFFLES
~Shared by Mary S., Nashville, TN
3/4 cup unsalted butter
1 pound semi-sweet chocolate -- finely chopped
1/2 cup seedless raspberry jam
1/4 cup Black Raspberry Liqueur
OR
1/4 cup Raspberry Chambord
1/2 cup Dutch-process cocoa powder -- (optional)
1 cup hazelnuts -- roasted and finely chopped
Cut butter into pieces and melt in top of double boiler or metal bowl over (but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat.
Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight.
Place the cocoa or hazelnuts in a wide shallow pie pan.
Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.
STUFFED CHICKEN
(Crock Pot Recipe)
~Shared by Treva, NC
6 boneless chicken breast halves
6 thin slices ham
6 thin slices Swiss cheese or other
1/4 to 1/2 cup flour
8 ounces sliced mushrooms
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried rosemary, crushed
1/4 cup grated Parmesan cheese
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon Gravy Magic or other browning sauce
salt and pepper, to taste
Place chicken breasts between sheets of wax paper or plastic wrap; pound to flatten. On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks. Dredge the chicken rolls in flour. Place mushrooms in slow cooker then top with chicken rolls. Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on LOW for 6 hours. Remove chicken to warm platter. Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls.
Serves 6.
BUTTER ROLLS - 1945
~Shared by Patricia, Charlevoix, MI
1 cup scalded milk
1 cup oleo (2 sticks)
1 teaspoon salt
2 yeast cakes
1/4 cup warm water
2 tablespoons sugar
1 teaspoon vanilla
41/2 cups sifted flour
1 teaspoon baking powder
2 eggs, well beaten
Scald milk. Add oleo and salt and cool until lukewarm.
In a large bowl put 2 yeast cakes, 1/4 cup warm water, 2 tablespoons sugar and stir until dissolved. Add cooled milk and oleo mixture. Add beaten eggs, vanilla, and flour sifted with baking powder. Mix gently with spoon. Cover and put in refrigerator overnight or at least 3 hours.
Turn onto lightly floured board. Form into 4 balls. Roll each part to the size of a dinner plate and spread soft, melted butter over the dough. Cut as you would a pie into 12 parts. Start at the wide end and roll to the small end. Place on a greased cookie sheet and let rise 45 minutes. Bake in a 400-degree oven 12 minutes.
Ice with a mixture of powdered sugar, vanilla and milk, and while rolls are warm dip them into ground-up walnuts.
Yield 4 dozen rolls.
BEEF & CHEDDAR PUFFS
~Shared by Linda H., Rosharon, TX
4 T. sour cream
2 T. Hidden Valley Dressing and Seasoning Mix
1 cup frozen baby peas
1 cup onion, chopped
1/2 cup sweet red pepper, chopped
1 lb. ground beef
2 T. catsup
1/4 tsp. pepper
1/2 cup cheddar cheese, shredded
Pillsbury Crescent Roll Dough
Mix 4 T. sour cream with 2 T. Hidden Valley mix. Set aside. Defrost one cup frozen baby peas in a colander. Set aside to drain well. In a large skillet, saute onions, red pepper and olive oil about three minutes. Add ground beef, stirring and breaking into pieces until thoroughly browned. Add catsup and pepper, mix well. Put in a colander to drain. Mix cheddar and seasoned sour cream together. In separate large bowl, combine hamburger with additional Hidden Valley mix and peas. Using Pillsbury Crescent Roll Dough, put one teaspoon of cheddar mixture and one tablespoon of beef mixture in each triangle. Fold over ends like and envelope. Seal well. Place on a baking sheet with space between. Bake at 375 degrees for approximately 20 minutes or until done.
SOFT CAT TREATS FOR A CAT
~Shared by Treva, NC
Serves/Makes:2 dozen
Ingredients:
3/4 cup (175 ml) white flour
3/4 cup (175 ml) shredded cheddar cheese
5 tbsp (70 ml) grated parmesan cheese
1/4 cup (60 ml) plain yogurt or sour cream
1/4 cup (60 ml) cornmeal
Preparation:
Preheat the oven to 350 degrees (175 C.).
Combine cheeses and yogurt.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4 inch.
Cut into one inch sized pieces and place on greased cookie sheet.
Bake for 25 minutes.
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BREAKFAST SMOOTHIE
~Shared by Treva, NC
1/4 cup frozen blueberries
1/4 cup frozen strawberries
1/2 cup plain fat free yogurt
1/2 cup orange juice
1/2 cup skim milk
1 tablespoon honey
2 tablespoons oat bran
1/4 teaspoon vanilla extract
Blend all the above ingredients with 1/2 cup of ice cubes.
Servings 1
Calories 227; Fat 0g; Cholesterol 5mg; Sodium 148 mg;
Carbs 45g; Fiber 1g; Sugars 40g; Protein 12g
CARIBBEAN SHRIMP SALAD
~Shared by Treva, NC
1/2 lb. Medium shrimp
2 large plum tomatoes, seeded and chopped
1 cup canned black beans, rinsed and drained
1/2 mango, chopped
1/3 cup chopped red onion
1 small jalapeno pepper, seeded and finely chopped
1/2 cup fresh orange juice
1 Tbsp. Fresh lime juice
Salt and freshly ground black pepper
4 cups loosely packed (6 large) red lettuce leaves
Bring 2 quarts of water to boil in large saucepan. Add shrimp and cook until they turn pink and curl, 3 to 4 minutes. Drain and peel. Halve shrimp crosswise, and place in a mixing bowl.
Add tomatoes, beans, mango, onion, jalapeno pepper and the orange and lime juices. Season to taste with salt and pepper.
Tear lettuce into bite-size pieces and divide among 4 plates. Top each with one-fourth of the shrimp mixture and serve.
Yield: 4 servings
Calories: 162; Protein: 16 g; Sodium: 294 mg; Fat: 2 g; Carbohydrates: 20 g
Diabetic Exchanges: 2 Vegetable; 1 Bread/Starch; 2 Lean-Meat
TORTILLA DESSERT CUPS
~Shared by Treva, NC
3 tablespoons sugar
2 teaspoons ground cinnamon
10 flour tortillas (6 inches)
1 package (8 ounces) reduced-fat cream cheese
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips, melted
In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap.
Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan.
Meanwhile, for filling, beat cream cheese in a mixing bowl until smooth. In another bowl, whisk milk and pudding mix for 2 minutes or until thickened. beat in cream cheese on low until smooth. Fold in whipped topping.
Cover and refrigerate for 1 hour. Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.
Yield: 20 servings.
Nutrition Facts One serving: (1 dessert cup) Calories: 130 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 5 mg Sodium: 178 mg Carbohydrate: 19 g Fiber: 0 g Protein: 4 g
Diabetic Exchanges: 1-1/2 starch.
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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STEAMED VEGETABLE RIBBONS
~Shared by Mary S., Nashville, TN
Yield: 4 servings (About 1 cup each)
INGREDIENTS
- 2 large carrots, peeled
- 3 small zucchini
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice, or to taste
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core.
Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more.
Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.
Nutritional Information Per Serving (About 1 cup): Calories: 51, Fat: 3 g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Fiber: 2 g, Sodium: 179 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: "The Eating Well Diabetes Cookbook"
MEXICAN CHICKEN SOUP
~Shared by Maggie, TX
Serving Size : 4
Preparation
1 teaspoon corn oil
1 cup diced onions
1 cup diced red bell pepper
1 medium jalapeno pepper -- seeded and minced
2 garlic cloves -- minced
3 cups low sodium chicken broth
1 1/2 cups stewed tomatoes -- coarsely chopped
10 ounces boneless skinless chicken breasts -- thinly sliced into strips
1 bay leaf
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 cup iceberg lettuce -- shredded
1 tablespoon fresh lime juice
1 lime -- cut into wedges
Hot pepper sauce to taste
In medium saucepan, heat oil; add onions, red pepper, jalapeno pepper and garlic. Cook over medium-high heat, stirring frequently, 3-4 minutes, until very tender.
Add broth and tomatoes to vegetable mixture; bring to a boil. Add chicken, bay leaf, marjoram and thyme; cook, stirring occasionally, 5 minutes, until heated through and flavors are blended. Remove and discard bay leaf.
Just before serving, stir lettuce and lime juice into soup; serve with lime wedges and hot pepper sauce.
Per Serving (excluding unknown items): 189 Calories; 2g Fat (10.9% calories from fat); 27g Protein; 17g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 463mg Sodium.
Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat.
Source: "Weight Watchers Light and Tasty Deluxe"
ORANGE CRANBERRY BREAD
~Shared by Mary S., Nashville, TN
Yield: 1 loaf (18 slices)
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 medium orange
- 2 teaspoons margarine, melted
- 1 large egg, beaten, or 1/4 cup egg substitute
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1/2 cup chopped walnuts
DIRECTIONS
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving (1/2-inch slice):
Calories: 108, Fat: 3 g, Cholesterol: 12 mg, Sodium: 109 mg, Carbohydrate: 19 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: "The New Family Cookbook for People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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BREAKFAST OMELET SANDWICHES
~Shared by Mary S., Nashville, TN
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped tomato
2 tablespoons finely chopped onion
1/2 cup cholesterol-free egg substitute or 4 eggs
2 teaspoons freshly grated Parmesan cheese
4 slices whole grain bread
Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add mushrooms, green pepper, tomato and onion. Cover and cook until softened. Remove from skillet. Wipe out skillet with paper towel. Spray nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until set but still moist on top, lifting edges of omelet with spatula. Sprinkle with half the cheese and fold in half. Place on 1 bread slice and top with another. Repeat with remaining ingredients.
Serves 2.
TWIN CITIES PASTA
~Shared by Maggie, TX
This comes from Midwest Living Magazine. Snipped fresh basil makes all the difference in this spaghetti dish.
Makes 2 servings
Start to Finish: 20 minutes
Ingredients
2 teaspoons shaved garlic* (2 large cloves)
4 teaspoons olive oil
2 medium tomatoes, chopped (about 1-1/3 cups)
1/2 cup snipped fresh basil
1 tablespoon snipped parsley
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely shredded pecorino Romano cheese or Parmesan cheese
6 ounces dried spaghetti, cooked and drained
Finely shredded pecorino Romano cheese or Parmesan cheese
2 slices Italian bread
Directions
1. In a medium skillet, cook the garlic in olive oil for 10 to 30 seconds or until tender. Stir in the tomatoes, basil, parsley, salt, and pepper. Cover and cook about 5 minutes or until the tomatoes are very tender.
2. Toss tomato mixture and the 1/4 cup pecorino Romano or Parmesan cheese with spaghetti. Transfer to 2 serving bowls. Garnish each with additional Romano or Parmesan cheese and a slice of bread. Makes 2 servings.
*Note: Use a vegetable peeler to shave the garlic or thinly slice the garlic with a sharp knife.
Nutrition facts per serving:
calories: 559
total fat: 15g
saturated fat: 4g
cholesterol: 13mg
sodium: 487mg
carbohydrate: 86g
fiber: 5g
protein: 19g
vitamin A: 27%
vitamin C: 48%
calcium: 20%
iron: 25%
Source: Midwest Living Magazine
PORK CHOP DINNER
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
http://www.cookinwithjp.com/
1 tablespoon vegetable oil
2 (1-inch thick) pork loin chops
2 cups shredded cabbage
1 tablespoon chopped fresh parsley
2 tablespoons brown sugar
2 medium potatoes -- peeled and sliced 1/4 inch thick
1 cup fresh or frozen green beans
1 to 1-1/2 teaspoons lemon-pepper seasoning
3/4 cup apple juice
1/4 cup seasoned bread crumbs
1 tablespoon butter -- melted
In a large skillet, brown pork chops in oil; remove and set aside.
Toss the cabbage with parsley and brown sugar; place in an 11-in. x 7-in. baking dish.
Top with potatoes and beans. Arrange chops over vegetables. Sprinkle with lemon-pepper. Pour apple juice over all.
Cover and bake at 350 F. for 45 minutes or until the pork chops and vegetables are tender.
Combine the bread crumbs and butter; sprinkle on top. Return to the oven for 15 minutes.
Serves 2
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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CHEESY BREAD
Ingredients
8 oz shredded Mozzarella cheese
1 lb shredded sharp cheddar cheese
1/2 to 1 cup chopped green onion (to taste)
1/2 cup mayonnaise
2 Tbsp sour cream (optional)
3-4 cloves garlic, minced
1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves
Method
1 In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.
2 Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.
3 Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.
Makes 30 to 40 slices.
Source: Simply Recipes
http://www.elise.com/recipes/
ITALIAN SAUSAGE STUFFED PORTOBELLO MUSHROOMS WITH HERB PARMESAN CREAM SAUCE
Oh My Goodness! I just found out the Never Ending Pasta Bowl special is on at Olive Garden and we're going to save up money (and calories) for that one. Here is a wonderful recipe for an appetizer that we use with angel hair pasta as a main course at home.
Prep Time: 15 minutes
Cook Time: 40 minutes
Serving Size: 4
Ingredients
STUFFING:
4 large portobello mushrooms, stems & gills removed
1 lb Italian sausage
1 tsp fresh Italian parsley, chopped
1 tsp fresh basil, chopped
1 clove garlic, chopped
1 cup garlic croutons, finely ground
1/4 cup milk
1/4 cup Parmesan cheese
2 eggs
SAUCE:
2 cups heavy cream
2 Tbsp fresh basil, chopped (2 tsp dry)
1/4 cup Parmesan cheese, grated
Salt to taste
Pepper to taste
Procedures
Preheat oven to 350ºF.
MUSHROOMS:
CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
REMOVE from oven until ready to stuff, in step 5 below.
STUFFING:
BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
SAUCE:
HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
SPOON 2 ounces of sauce over top of each mushroom.
Garnish with a sprig of fresh Italian parsley or fresh basil and serve.
Source: Olive Garden
www.olivegarden.com
BROILED SALMON WITH HORSERADISH CREAM AND CUCUMBER SALAD
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
For the cucumber salad:
1 medium cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice
salt to taste
2 tablespoons fresh dill sprigs
For the Salmon and Horseradish Cream:
1/2 cup non-fat sour cream
2 tablespoons prepared horseradish
freshly ground black pepper
4 salmon fillets, about 4 ounces each
1 tablespoon canola oil
Cooking Instructions
For the cucumber salad:
1. Place the cucumber and red onion in a bowl and toss to combine. Season to taste with lemon juice and salt. Garnish with dill sprigs.
For the salmon and horseradish sauce:
2. Combine the sour cream and horseradish in a small bowl. Season generously with freshly ground black pepper and a touch of salt. Refrigerate until ready to serve. (This can be made in
advance and stored in the refrigerator for up to 3 days.)
3. Preheat the broiler.
4. Brush the salmon fillets with canola oil, season them with salt and pepper and place them on a nonstick baking sheet.
5. Broil the fillets until they are just cooked through, about 3 to 4 minutes per side.
6. Serve each salmon fillet, hot or at room temperature, with a dollop of horseradish sauce and a serving of cucumber salad.
Nutrition Facts
Serving Size 1 fillet with sauce and salad
Amount Per Serving
Calories 215
Protein 26 g
Total Carbohydrate 11 g
Dietary Fiber 2 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 5 g
Total Fat 7 g
Saturated Fat 1 g
Monounsaturated Fat 3 g
Source: FoodFit.com
www.FoodFit.com
SILVER'S SAVORY CHICKEN AND BROCCOLI CASSEROLE
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Yields: 6 servings
"Noodles are topped with chicken and broccoli, then baked in a casserole with a white sauce and 2 kinds of cheese. This is an easy to make recipe that is great for potlucks, church gatherings, holidays, or outside gatherings."
INGREDIENTS:
6 ounces egg noodles
3 tablespoons butter
1 yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups chicken broth
3/4 cup milk
salt and pepper to taste
5 cups cooked, shredded chicken breast meat
1 (10 ounce) package chopped frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 cup shredded provolone cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain. Preheat oven to 400 degrees F (200 degrees C.) Grease a 9x13 inch casserole dish.
2. Melt butter in a large saucepan over medium heat. Saute onion until tender, about 3 minutes. Mix in flour. Gradually stir in chicken broth. Slowly stir in milk, and cook, stirring, until sauce begins to thicken. Season with salt and pepper.
3. Place cooked noodles in the bottom of casserole dish. Arrange cooked chicken in an even layer over noodles. Place broccoli over the chicken. Pour sauce evenly over the broccoli. Combine cheeses, and sprinkle half over the casserole.
4. Bake in preheated oven for 20 minutes, or until the cheese melts. Remove from oven, and sprinkle with remaining cheese. Allow to set for 5 minutes, until cheese melts.
Source: AllRecipes
CARNE ASADA TACOS
1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas (we used flour tortillas)
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon
Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.
PARMESAN CORN CHOWDER
Serves 6 to 8
Ingredients:
2 cups chopped peeled potato
½ cup thinly sliced carrot
½ cup thinly sliced celery
¼ cup chopped onion (or 2 Tbsp onion powder)
¼ tsp pepper
¼ cup margarine
2 cups milk
¼ cup flour
17-ounce can cream style corn
1 cup grated parmesan cheese
Directions:
In large pan, stir together 2 cups water, potatoes, carrots, celery, onion, and pepper. Bring to boil. Reduce heat; cover and simmer for 10 minutes.
Meanwhile. In saucepan, melt margarine, stir in flour, add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir one minute more.
Add cheese, stirring until melted. Carefully add cheese mix to veggie mix. Stir in the corn. Heat soup through, stirring occasionally. DO NOT BOIL.
Can top each serving with crumbled bacon if desired.
CHOCOLATE COOKIE ICE CREAM SANDWICHES
Ice cream sandwiches bring out the kid in everyone. You might want to put out a few plates filled with different colored sprinkles, so kids can turn their sandwiches on their sides and roll them in the sprinkles for fun! We used mini chocolate chips for ours.
Serving: 14
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup unsalted butter, at room temp.
1 cup packed brown sugar
1 cup granulated sugar
3 large eggs
2 1/2 tsps. vanilla extract
4 1/2 pints of ice cream
1. Preheat the oven to 350 degrees F.
2. Lightly grease several large cookie sheets. Sift the flour, cocoa, baking powder, salt, and baking soda into a medium bowl.
3. In a large bowl, with electric mixer on medium speed, beat the butter until creamy. Gradually beat in the sugars, and beat until light, about 5 minutes.
4. Beat in the eggs and vanilla until combined. Beat in half the flour mixture, then stir in the remaining flour mixture until well blended.
5. Drop the dough by heaping tablespoons onto the prepared cookie sheets, 3 inches apart.
6. Bake 12 to 14 minutes, until the cookie spring back when lightly pressed in the center. Let cool on the sheet 1 minute, then remove to a wire rack to cool.
7. The cookies can be stored in an airtight container until needed. Just before serving, let the ice cream soften in the refrigerator 30 minutes before assembling the sandwiches.
8. Hold a cookie, bottom side up; layer with ice cream, and then top with another cookie, bottom side down. Repeat for each serving. Freeze and serve cold later.
Based on individual serving.
Calories: 428
Total Fat: 32 g
Carbohydrates: 12 g
Protein: 23 g
Source: Adapted from Rituals & Celebrations by Barbara Smith
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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.
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