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A
to Z
Recipes
August 26, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. August is a BIG month for a2z Birthday
Babies as we have so many celebrating this month. It is hard to keep
track of everyone but this is a month when so many we have personally
met are celebrating (already this month are Linda
in Rosharon, TX and Ann
in Mims, FL). Today is the big day for Charlie in Mobile, AL
and Luanne in Deltona, FL.
Both are long-time readers and great participants of this publication.
I hope you'll drop
by the QT and wish them a happy birthday. That's what sets us
apart from some of the 'other guys'... we're family!
The current Monthly Theme topic is "Mexican Favorites" Recipes
and ends next Monday (31st). Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find
the link there to use for sharing recipes here at A to Z
Recipes.
We'll see you here again on Sunday, God willing.
Kitchen
tools and gadgets at Amazon.com .
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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.
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"Sometimes people carry to such perfection the mask they have assumed
that in due course they actually become the person they seem."
~ W. Somerset Maugham
 
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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DO IT WHILE YOU CAN
~Shared by Jim D., WA
One day a woman's husband died, and on that clear, cold morning, in the
warmth of their bedroom, the wife was struck with the pain of learning
that sometimes there isn't "anymore". No more hugs, no more special
moments to celebrate together, no more phone calls just to chat, no
more "just one minute." Sometimes, what we care about the most gets all
used up and goes away, never to return before we can say good-bye,
say"I love you."
So while we have it, it's best we love it, care for it, fix it when
it's broken and heal it when it's sick. This is true for
marriage.....And old cars... And children with bad report cards, and
dogs with bad hips, and aging parents and grandparents. We keep them
because they are worth it, because we are worth it.
Some things we keep -- like a best friend who moved away or a
sister-in-law after divorce. There are just some things that make us
happy, no matter what.
Life is important, like people we know who are special.. And so, we
keep them close!
I received this from someone who thought I was a 'keeper'! Then I sent
it to the people I think of in the same way... Now it's your turn to
send this to all those people who are "keepers" in your life.
Suppose one morning you never wake up, do all your friends know you
love them?
I was thinking...I could die today, tomorrow or next week, and I
wondered if I had any wounds needing to be healed, friendships that
needed rekindling or three words needing to be said.
Let every one of your friends know you love them. Even if you think
they don't love you back, you would be amazed at what those three
little words and a smile can do. And just in case I'm gone
tomorrow.
I LOVE YA!!!
Live today to the fullest because tomorrow is not promised...
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
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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HOMEMADE POT PIES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
So warm and savory, a pot pie is the perfect answer to your child's
cold cheeks and nose--not to mention empty stomach!
As soon as the weather goes from blistering to blustery, this favorite
comfort food really seems to hit the spot. And with all the ingredient
possibilities--chicken, beef, turkey, and more--finding a pot pie your
child will like will be as easy as … well, you know.
Quick fix: use leftover meat and canned or frozen veggies for simple
preparation.
Time to spare: with more prep time, chop some fresh vegetables and make
your own creamy filling (recipe below) instead of using canned soup.
Pot Pie Tips
-If you are using puff pastry, be sure to thaw it out before using.
-Be sure meat is fully cooked before adding it to the filling.
-To make your crust bake up golden brown and shiny use a pastry brush
to apply an egg wash (an egg beaten with a tablespoon of water or milk)
on the top pot pie crust.
-Cut a slit in the top of the crust so steam can escape.
Did You Know?
-The first frozen pot pie was made in 1951.
-A pot pie used to be made in an actual pot lined with crust, but the
crust was never actually eaten--it was just meant to keep the filling
from tasting like the iron pot.
-Two of the earliest recipes (in 1839) with the words "pot pie" in them
were actually made with fruit--apple and peach.
Pot Pie for One, Please
Kids love it when they get something all to themselves, so try
preparing smaller, individual pot pies. These are perfect for those
nights when family members are eating dinner at different times.
Note: for these smaller versions, the filling is already cooked, so
simply bake until the top is brown and the filling is bubbly.
Besides being fun to say (pot pie, pot pie, pot pie), the excitement
factor of digging into a pie for dinner simply can't be beat.
WHITE SAUCE
"I learned to make white sauce in Home Ec too many years ago to count.
It can be used as a base for lots of dishes. I use it for macaroni and
cheese for my granddaughter."
PREP TIME 5 Min
COOK TIME 10 Min
READY IN 15 Min
SERVINGS 8
INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
In a small saucepan over medium heat, melt butter. Add flour and stir
until the butter and flour are well combined. Pour in milk, stirring
constantly as it thickens. Add more milk depending on desired
consistency.
LUSCIOUS CHICKEN POT PIE
This quick-fix pot pie can be whipped up in minutes and tastes like you
spent hours in the kitchen. Cooked, diced chicken breasts are combined
with condensed cream of chicken soup and mixed veggies. Pour into a
prepared pie shell, cover with a round of pastry, and bake. Makes eight
generous servings."
Ingredients:
1 recipe pastry for a (10 inch) double crust pie
4 boneless chicken breast halves, cooked and diced
2 (10.75 ounce) cans condensed cream of chicken soup
3 (15 ounce) cans mixed vegetables, drained
Directions:
1. Preheat oven to 365 degrees F (185 degrees C). Fit bottom pastry
into a 10 inch pie plate.
2. In a large bowl, combine chicken, soup, and vegetables. Mix well and
pour into crust. Cover with top pastry. Seal edges and cut steam vents
in top.
3. Bake in preheated oven for 45 minutes, until crust is golden brown.
Source: AllRecipes.com
Check
Out the Best of As Seen On TV Products at Walter Drake.
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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Our
Monthly Theme topic is: "Mexican
Recipe Favorites"
What
we're
looking for is recipes that truly make you want to wear a sombrero to
the dinner table. We want it all: appetizers and dips, salads, main
course, side dishes, even desserts that are soon-to-be Mexican
Favorites. Yes, everyone knows the "recipe" where you brown hamburger
meat, add some taco seasoning, and make tacos. We'd like to broaden the
horizon in this theme, even though lots of great recipes use seasoning
packets and mixes (easier and we're all for that!). So, if you have a family
favorite
that screams "ole!" then bring it on. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Mexican
Recipe Favorites" for this
Monthly Theme topic.
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 Mexican Recipe Favorites.
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.
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:
Mexican
Recipe Favorites.
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 Mexican
Recipe Favorites has a deadline of August 31,
2009,
and will be posted on September 6, 2009.
Please use this email
link to submit a recipe for theme
recipes: Mexican Recipe Favorites
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, only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
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
11th Vikki B. in Clarksburg, West Virginia
11th Mary in Land O Lakes, Florida
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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A Lovely Story About Me
One day, long, long ago, there lived a woman who did not whine, nag or
bitch. (That would be me...)
But that was a long time ago and it was just that one day.
THE END.
bareMinerals
now on Beauty.com!
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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| 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:
HUMMUS WITH VEGETABLES AND CHIPS
~Shared by Larry Holmes, Toronto, Canada
2 15-ounce cans garbanzo beans
2 tablespoons tahini (sesame seed paste)
2 large cloves garlic, sliced
1/2 cup lemon juice
vegetable dippers
assorted chips and crackers
Drain beans, reserving 1/4 cup liquid. Place beans,
tahini, garlic and 1/4 teaspoon salt in food processor bowl or blender
container. Add reserved liquid and lemon juice;
process or blend until smooth, adding a little water if necessary, to
make of dipping consistency. Serve with vegetable dippers and
assorted chips and crackers.
Makes 3 cups.
BLT MACARONI SALAD
~Shared by Luanne, FL
This is from Taste of Home. Sounds good enough to eat !!!!!
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1 1/4 cups diced celery
1 1/4 cups mayonnaise
5 tsp white vinegar
1/4 tsp salt
1/4 tsp pepper
1 lb sliced bacon, cooked and crumbled
Cook the macroni according to package directions. Drain and rinse in
cold water.
In a large bowl, combine the macaroni, green onions, tomato, and celery.
In a small bowl, combine the mayonnaise, vinegar, salt, and pepper.
Pour over the macaroni mixture and toss to coat. Cover and refrigerate
for at least 2 hours. Just before serving, add the bacon.
Makes 12 servings
Source: Taste of Home
WILD RICE CASSEROLE
~Shared by Vicki, Sarasota, FL
From my sister Cricket, long ago!!
1 package wild rice
¾ cup chopped scallions
Chopped mushrooms
Chopped pecans
Chopped celery
1 stick butter
2 tbsp sherry
½ cup milk
Cover rice with boiling water.
Let stand 20 minutes, drain, and repeat 4 more times.
Combine w/ nuts sautéed in butter, and add the celery, onions, and
mushrooms.
Stir in sherry and milk.
Place in casserole dish.
Cover and bake at 350 for 25 to 30 minutes.
STUFFED ROCKFISH
~Shared by Jim D., WA
2 whole rockfish fillets with skin still intact totaling about 4 pounds
One quarter cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
One half tsp. dried sage
One half tsp. dry mustard
One quarter cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste
Place butter in a skillet and melt. Saute onion and celery until
tender. Meanwhile combine beaten eggs, sage, dry mustard, parsley,
bread crumbs and salt and pepper and mix well. Add onion and celery and
mix well. Place one rockfish fillet skin side down on the bottom of a
lightly greased baking dish. Spread stuffing mixture on the fillet and
place remaining fillet on top skin side up. Bake at 350 for about 40
minutes. If you cannot find rockfish, feel free to substitute any other
large fish such as bluefish, sea bass or flounder.
The Skinny: Use your favorite egg substitute.
LUNCH BOX PIZZAS
~Shared by Treva, NC
TIME: Prep/Total Time: 20 min.
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits (10 biscuits)
1/4 cup tomato sauce
1 teaspoon Italian seasoning
10 slices pepperoni
3/4 cup shredded Monterey Jack cheese
Flatten each biscuit into a 3-in. circle and press into a greased
muffin cup. Combine the tomato sauce and Italian seasoning; spoon 1
teaspoonful into each cup. Top each with a slice of pepperoni and about
1 tablespoon of cheese.
Bake at 425° for 10-15 minutes or until golden brown. Serve immediately
or store in the refrigerator.
Yield: 10 servings.
Source: Quick Cooking
HOMEMADE LOUISIANA HOT PEPPER SAUCE
~Shared by Johnny, LA
1/2 pound fresh hot, red chili peppers (about 3 or 4 cups, cleaned)
1/2 cup white distilled vinegar
1/2 cup water
2 tsp. salt
2 tsp. cayenne
Make sure you wear rubber gloves to clean chili peppers as most
people's skin will burn and swell upon contact with the chili's oils.
Also be very careful not to touch your face or eyes while working with
chilies.
Rinse and clean chilies under cold running water only. Pull
out the stems: break or cut the pods in half; and brush out at least
half of the seeds with your fingers (the more seeds remaining, the more
potent the sauce-but don't over do it).
Put 1 cup cleaned chilies in a blender or food processor container; set
the rest aside in a bowl and immediately wash your gloves and hands.
Bring vinegar and water to a boil in a saucepan then pour into the
pepper-filled blender or processor container. Whirl to
coarsely chop, then add remaining peppers, adding and whirling a cup at
at time. Let blender mixture steep for 15 minutes. Add salt
and cayenne and blend until peppers are reduced to a puree.
Add a little more water if you think mixture needs thinning. Bottle and
store refrigerated.
Source: Judy Beaty, Chengdu, China
Hometown: White Settlement, Texas
QUICHE-STUFFED PEPPERS
~Shared by Linda H., Rosharon, TX
2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 tablespoons butter or margarine
1 medium onion, chopped
1/4 pound boiled ham, chopped (1/2 cup)
2 tablespoons all-purpose flour
1/4 teaspoon dried oregano leaves
Dash of pepper
1 cup half-and-half
2 large eggs
1/2 cup crumbled feta cheese (3 ounce)
Carefully remove stem, with about an inch of surrounding pepper, from
each pepper. Chop pepper from around stems to equal 2 tablespoons; set
aside.
Keeping peppers whole, remove and discard ribs and seeds. Stand each
pepper upright in a microwave-safe muffin pan cup; set aside.
In medium glass bowl, microwave butter on HIGH for 30 seconds. Add
reserved chopped pepper, onion and ham; microwave on HIGH for 3 minutes
or until onion is tender, stirring after 1 1/2 minutes.
Stir in flour, oregano and pepper until smooth. Gradually stir in
half-and-half; beat in eggs and stir in 1/3 cup feta cheese. Spoon into
the pepper cups, dividing evenly; microwave on HIGH for 4 minutes.
Sprinkle with remaining feta cheese. Microwave on MEDIUM 10 to 12
minutes, or until just set, rotating muffin pan a quarter turn every 3
minutes.
Makes about 4 servings.
BETTER THAN STEAK HOUSE STEAK MARINADE
~Shared by Jim H., Calgary, Alberta, Canada
"If you are a steak lover this is the marinade for you I promise you
that this will be one of the best marinades you will ever use very good
flavor very juicy tender mouth watering steak what more can you ask for
give it a try and see for yourself!"
10 min
10 min prep
2 cups
1/4 cup tomato cocktail juice
1 tablespoon barbecue sauce
1 teaspoon liquid smoke
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
2 minced garlic cloves
1 tablespoon brown sugar
1 tablespoon yellow mustard
1 tablespoon ketchup
1 tablespoon soy sauce
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 onion, minced
1 tablespoon worcestershire sauce
1 tablespoon French dressing
1 tablespoon Italian dressing
Mix all ingredients together very well add your favorite steak and
marinade for 8 to 12 hours.
Source: Recipezaar
SHOULDER LAMB CHOPS WITH YELLOW SQUASH AND TOMATOES
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
Shoulder lamb chops are cooked with summer squash and tomatoes, an easy
family meal for any day of the week. Serve this dish with mashed
potatoes for a hearty meal everyone will enjoy.
Ingredients:
4 to 6 shoulder lamb chops
Salt and pepper
2 tablespoons olive oil
4 cloves garlic, finely minced
1/2 cup chicken broth
1/2 cup dry white wine
1 teaspoon dried leaf thyme
1/2 teaspoon dried leaf summer savory, or more dried leaf thyme
2 cans (14.5 ounces each) diced tomatoes with juice
4 small summer squash, quartered lengthwise and sliced
Salt and pepper, to taste
Preparation:
Heat olive oil over medium-high heat in a large skillet. Sprinkle chops
with salt and pepper; brown in the hot oil for about 2 minutes on each
side. Add the garlic and lower heat to medium. Cook, stirring, for
about 1 minute. Add the broth, wine, thyme, savory, and tomatoes. Bring
to a boil. Cover, reduce heat to medium-low, and continue cooking for
25 minutes. Add the summer squash and cook for about 10 minutes longer,
until squash is just tender. Add salt and pepper, to taste.
Serves 4 to 6.
SAUSAGE ROUNDS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 (8 ounce) package crescent dinner rolls
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1 pound sausage
Open package of rolls, smooth out dough with rolling pin and seal
seams. Sprinkle dough with garlic powder and
cheese. Break up sausage with hands and spread thin layer
sausage over rolls. Roll into a log. Wrap in wax
paper and freeze for several hours. Slice into 1/4-inch
rounds. Place on baking sheet and bake at 350 degrees for 20
minutes or until light brown.
MEATY PASTA CASSEROLE
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1 (16 oz) pkg. penne pasta
1 lb. ground beef
1 lb. bulk Italian sausage
1 3/4 sliced fresh mushrooms
1 medium onion chopped
1 medium green pepper chopped
2 (14.5 oz) Italian diced tomatoes
1 (25.6 oz) jar Italian sausage and garlic spaghetti sauce
1 (16 oz) chunky mild salsa
1 (8 oz) pkg. pepperoni sliced
1 (4 oz) shredded Swiss cheese
4 C. (16 oz) shredded Mozzarella
1 1/2 C. shredded Parmesan cheese
1 (26 oz) jar three cheese spaghetti sauce
Cook pasta according to package directions. Meanwhile, in a
Dutch oven , cook the beef, sausage, mushrooms, onion and green pepper
over medium heat until meat is no longer pink; drain.
Drain pasta, add to the meat mixture. Stir in the tomatoes,
sausage and garlic spaghetti sauce, salsa and pepperoni.
Divide half the pasta mixture between two greased 13x9 baking
dishes. Sprinkle each with 1/4 C. Swiss cheese, 1 C.
Mozzarella cheese and 1/3 C. Parmesan cheese. Spread 3/4 C.
of three cheese spaghetti sauce over each. Top with remaining
pasta mixture and three cheese spaghetti. Sprinkle with
remaining cheese.
Cover and freeze one casserole for up to 3 months. Cover and
bake remaining casserole at 350 for 25 minutes. Uncover, bake
10 minutes longer or until cheese is melted.
To use frozen casserole:
Thaw in the refrigerator overnight. Remove from the
refrigerator 30 minutes before baking. Cover and bake at 350
for 45 minutes. Uncover, bake 10 minutes longer or until
cheese is melted.
FAST-FIX FRUIT TOPPING
~Shared by Doe, Oliver, B.C., Canada
Makes 3 cups.
1-1lb 4-oz pineapple chunks
11 oz mandarins
c orange marmalade
Drain fruits, stir in marmalade. Heat & serve warm or cold on
angel slices. Keeps well chilled.
My note- Over French toast, waffles, ice cream & cakes.
EGG BAKE
~Shared by Patricia, Charlevoix, MI
4 slices stale bread
1/4 pound processed sharp cheese
1/4 teaspoon paprika
2 tablespoons minced onion
1/2 teaspoon salt
1/8 teaspoon dry mustard
3 eggs
1 1/2 cup milk
Cut bread slices into uniform rectangles, squares or triangles. In well
greased one quart casserole, arrange half the bread, then cheese.
Sprinkle with onion, salt, paprika, and mustard. Top with remaining
bread. Beat eggs and milk together and slowly pour over casserole
ingredients. Place in pan of hot water and bake in pre-heated 350 deg
oven for about 40 minutes. Mixture will be puffy and knife inserted in
center comes out clean.
Serves 4
DR. BACHELOR'S CHEAP RED BEANS AND RICE
~Shared by Ann S., Mims, FL
Serves/Makes: 7
Difficulty Level: 3
Ready In: > 5 hrs
Ingredients:
1 pound dried beans, rinsed, drained, and "quick prepared"
8 cups water
4 tablespoons butter or olive oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
3 stalks celery
4 cloves garlic
4 tablespoons fresh parsley, more if desired
1 1/2 tablespoon dried oregano (if on hand)
2 bay leaves
1 dash hot sauce (or to taste)
1 dash Worcestershire sauce (or to taste)
4 slices bacon, cooked crispy and crumbled, lard reserved (use more if
desired)
1 dash Cajun/Creole seasoning
1 dash onion powder
1 bunch green onions, chopped for garnish
1 cup cooked rice
Directions:
First, rinse and boil the beans in a large pot with the water. After
the beans have boiled for about three minutes, cover, remove from heat,
and let cool to room temperature. Let them sit at least an hour until
you begin using them.
When you're ready to begin, melt the butter or heat the oil and saute
your onions, peppers, celery, and garlic in a Dutch oven until soft.
Then, add your oregano, parsley, bay leaves, and bacon crumbles. Add
the water and set on high. While you're waiting for this to boil, drain
your beans and add them to the mixture in the Dutch oven. Once
everything is boiling, reduce the heat, cover, and simmer the beans for
45 minutes.
Then, add the rest of the ingredients, and cook for another 2-3 hours,
stirring and tasting the beans and seasoning to taste occasionally.
Basically, you're cooking the heck out of the beans until they're a bit
mushy. If they're too crunchy, cook longer. If they're too watery, you
can scoop some of the water out.
The final step is to take about 1/3 of the beans and put them in a food
processor. Add onion powder and Cajun seasoning, and then the reserved
bacon lard (or olive oil). Process this until creamy, and stir it back
into the beans. Garnish with green onions, and serve over a cup of
cooked rice!
Source: CDKitchen
SPICY THAI CUCUMBER SALAD
~Shared by Jim D., WA
2 pounds cucumbers, peeled and thinly sliced
One half cup rice wine vinegar
One half cup sugar
One half cup water
1 tsp. salt
One quarter cup chopped shallots or purple onion
1 fresh hot chili pepper, finely chopped
One quarter cup dry roasted peanut, crushed
One quarter cup fresh cilantro, chopped
Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar,
water and salt in a small saucepan and heat until sugar and salt are
dissolved. Remove from heat and allow to cool. Place shallots and chili
pepper in vinegar mixture and stir. Pour mixture over cucumbers just
before serving and sprinkle with peanuts and fresh cilantro. Don't be
concerned about the strong smell when hearing the vinegar. You just
have to get through this part of the recipe and then everything will be
fine.
The Skinny: Use your favorite sugar substitute.
PESTO PASTA WITH CHICKEN
~Shared by Treva, NC
"Easy and delicious pasta with chicken. Serve with crusty bread and
salad for a quick dinner. Use as much or as little pesto sauce as you
like. Using homemade pesto will taste even better, but it adds to prep
time. Enjoy!"
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
Crushed red pepper flakes to taste
1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
1/2 cup pesto sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until
tender, then stir in chicken. Season with red pepper flakes. Cook until
chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto.
Toss to coat evenly.
RED RICE WITH CHICKEN
~Shared by Johnny, LA
This hearty, well-seasoned dish is budget friendly as well as
delicious.
Makes about 6 servings
3 tablespoons olive oil
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
¾ to 1 teaspoon cayenne (to taste)
1 teaspoon salt (or to taste)
3 large red bell peppers, seeded, cut in strips
1 large onion, cut in strips
8 large garlic cloves, chopped
1 tablespoon dried oregano leaves
1 tablespoon paprika
1 ½ cups long-grain white rice
2 cups (or a little more) chicken broth
2/3 cup tomato sauce
1 ½ cups frozen small peas, thawed
Heat the oil in a large heavy pot over medium-high heat. Season the
chicken with cayenne and salt. Add the chicken, bell peppers, onion,
garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in
the paprika and rice and stir to coat. Add the chicken broth and tomato
sauce. Bring to a boil, cover, and reduce heat to medium-low.
Simmer until the chicken and rice are tender and the liquids are
absorbed, about 25 minutes. Add more broth if the mixture becomes dry
during the cooking time. Stir in the peas and add more salt and cayenne
if desired. Cook until the peas are heated through, about 3 minutes.
Serve.
Source: NOLA
CREAMED POTATOES AND WEINERS
~Shared by Linda H., Rosharon, TX
3 medium onions, diced
3 or more cloves garlic, diced
1 Tbsp butter
5 Tbsp flour
3 C. milk
2-3 c potatoes, diced and partially cooked
1/2 tsp. salt
1 lb. hot dogs, cut into ½” slices
8 potatoes, peeled, diced and cooked, (do not dice too small)
Sauté onion and garlic in butter, Stir in flour and then
milk. Add potatoes, wieners and seasonings. Heat
until boiling and thick or put in a 2-qt. casserole dish and bake,
covered, at 350º for 40 minutes
SALISBURY STEAK
~Shared by Jim H., Calgary, Alberta, Canada
This delicious recipe, from Taste of Home, has become one of my freezer
staples." ~by Laura Bruce
17 min
SERVES 6
1 egg
1 (10 1/2 ounce) can condensed French onion soup, undiluted,divided
1/2 cup dry breadcrumbs
1/2 teaspoon salt
1 pinch pepper
1 1/2 lbs ground beef
1 tablespoon all-purpose flour
1/4 cup water
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
6 cups hot cooked egg noodles
chopped fresh parsley (optional)
In a large bowl, beat egg.
Stir in 1/3 cup of soup, bread crumbs salt and pepper.
Add beef; mix gently.
Shape into six oval patties.
Brown in a skillet over medium heat for 3-4 minutes on each side.
Remove and set aside; discard drippings.
In the skillet, combine flour and water until smooth; add the ketchup,
Worcestershire sauce, mustard and remaining soup; bring to a boil.
Cook and stir for 2 minutes.
Return patties to skillet.
Cover and simmer for 15 minutes or until meat is no longer pink.
Serve patties and gravy over noodles.
Garnish with parsley if desired.
Serves 6.
To freeze, freeze the meat patties in the gravy.
Don't freeze with the noodles, (cook the noodles fresh when serving).
Use a plastic zipper freezer bag and squeeze out all the excess air
before sealing.
Or freeze in plastic containers, filled to within 1/2 inch of the top.
To serve, defrost then reheat in the microwave until hot.
Source: Recipezaar
PEANUT BUTTER BALLS
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 stick oleo (or butter)
1 lb. powdered sugar
2 cup chunky peanut butter
2 1/2 cup Rice Krispies
1 tsp. vanilla
Mix oleo and powdered sugar in mixer until blended. By hand, add peanut
butter and other ingredients. Shape into walnut size balls.
Then melt:
1 giant Hershey bar
1 (6 oz.) pkg. chocolate chips
1/2 bar paraffin
Melt together and watch carefully. Using tongs dip balls into chocolate
mixture, completely covering them. Place on wax paper until chocolate
hardens. HINT: Melt chocolate mixture in a double boiler then pour into
crock pot and keep on low. Chocolate will not stick or harden.
SAUSAGE CHEESE BALLS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
1 pound hot sausage
1 pound regular sausage
1-1/2 cups biscuit mix
1 (16 ounce) package shredded sharp cheddar cheese
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 teaspoon garlic powder, optional
Preheat oven to 375 degrees. Combine all ingredients and form
into 1-inch balls. Place balls on ungreased cookie
sheet. Bake about 15 minutes. Balls can be made and
frozen; then baked at a later time.
BUTTERMILK CINNAMON ROLLS
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
2 (.25 ounce) packages active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoons ground cinnamon
In a large bowl, dissolve yeast in warm water. Let stand until creamy,
about 10 minutes. In a small saucepan, heat the buttermilk until warm
to the touch.
Pour the buttermilk and oil into the yeast mixture; mix well. Combine
the flour, salt and baking soda. Stir the flour mixture into the liquid
1 cup at a time, until a soft dough forms. Turn dough out onto a
lightly floured surface and knead 20 times. Cover and let rest for 15
minutes. In a small bowl, stir together the butter, brown sugar and
cinnamon.
On a lightly floured surface, roll dough out into a large rectangle.
Spread the brown sugar and butter mixture over the dough, roll up into
a log and pinch the seam to seal. Slice into 1 inch pieces and place
cut side up in a lightly greased 10x15 baking pan. Cover and let rise
30 minutes or cover and refrigerate overnight. If baking immediately,
preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 20 to 25 minutes, until golden brown. Let
stand for 2 to 3 minutes before serving.
CHERRY ALMOND SAUCE
~Shared by Doe, Oliver, B.C., Canada
Makes 4 cups, about 16 spoon servings.
My note- I think this would be exceptional over chocolate cake, ice
cream or chocolate cheesecake.
2-(1lb-1oz) cans pitted dark sweet cherries
2 c cherry juice & water
2 tbsp cornstarch
1/4 c sugar
3/4 c whole almonds toasted
1 tsp lemon zest
Drain cherries, reserving juice. To cherry juice, add water to make 2c.
Blend cornstarch & sugar in pot, gradually add juice. Cook over
med heat til mix thickens, stir freq. Take from heat. Meanwhile stuff
each cherry with an almond. Serve while warm.
BLACK BOTTOM MUFFINS
~Shared by Mary H., Montreal, Canada
½ cup cream cheese, softened
1 egg
1 ¼ cups granulated sugar
1 ½ cups flour
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
¼ cup chocolate chips
In a small bowl, beat together cream cheese, egg and ¼ cup of the sugar
until smooth; set aside. (It’s okay if it is a bit lumpy!)
In a large bowl, stir together flour, remaining 1 cup of sugar, cocoa,
baking soda and salt. Make a well in the centre and add
water, oil, vinegar and vanilla. Whisk the wet ingredients
together and then beat all of the ingredients until combined.
Spoon into paper-lined muffin cups, filling three-quarters
full. Spoon 1 tablespoon of the cheese mixture on top of
each; sprinkle with chocolate chips.
Bake in centre of preheated, 350 degree F. oven until centre comes out
clean, about 25 minutes. Let cool in pan on rack for 10
minutes. Remove from pan; let cool completely on rack.
Makes 12 muffins.
IRISH TEA BREAD
~Shared by Barb C., Chula Vista, CA
Yield: Serves 15 to 20.
Golden in color, chewy in texture and chockful of raisins, this is
great toasted for breakfast or served as a treat with afternoon tea. It
also makes an excellent alternative to traditional fruitcake. Sugar
Hill Inn, Franconia, New Hampshire
2 cups golden raisins
2 cups dark raisins
2 cups firmly packed light brown sugar
1 cup cold breakfast tea
1/2 cup Irish whiskey
4 cups all-purpose flour
3 eggs, beaten
3 teaspoons baking powder
Grated rind of 1 medium-sized lemon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon honey dissolved in a little warm water, for glazing
Combine the golden and dark raisins, sugar, tea, and whiskey in a large
bowl. Cover and let soak overnight or about 12 hours.
Add the flour, eggs, baking powder, lemon rind, nutmeg, and allspice to
the raisin mixture, blending well.
Pour into a greased 9- or 10-inch round cake pan and bake in a
preheated 350 degree oven for 80 to 90 minutes or until nicely browned
or a toothpick inserted in the center comes out clean.
Remove the bread from the pan and let cool on a wire rack. Brush the
cooled loaf with the warm honey mixture for a shiny glaze.
Source: www.almanac.com
FRESH PEACH CAKE
~Shared by Jim D., WA
INGREDIENTS
1 (2-layer) yellow cake mix
3/4 cup melted butter
1 pound peaches, peeled and sliced
2 cups sour cream
1/4 cup sugar
3 egg yolks
cinnamon
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine the dry cake mix and melted butter in a bowl. Mix well.
Spread in the bottom of a lightly greased 9 x 12-inch cake pan.
3. Layer the peaches over top. Blend the sour cream, sugar, and egg
yolks in a bowl. Spoon over the peaches. Sprinkle with cinnamon.
4. Bake for 30-35 minutes or until set.
BLACKBERRY JELLY
~Shared by Treva, NC
3 quarts ripe blackberries
7 1/2 c. sugar
1 (3 oz.) pkg. liquid pectin
Sort and wash berries; remove stems and caps. Crush enough berries, and
press through a jelly bag or cheesecloth to extract 4 cups juice.
Combine juice and sugar in a large saucepan, and stir well. Place over
high heat; cook, stirring constantly, until mixture comes to a rapid
boil. Boil hard 1 minute, stirring constantly. Add pectin, and bring to
a full rolling boil; boil 1 minute, stirring constantly.
Remove from heat, and skim off foam with a metal spoon. Quickly pour
hot jelly into hot sterilized jars, leaving 1/4 inch headspace; wipe
jar rims. Cover at once with metal lids, and screw on bands. Process in
boiling water bath 5 minutes.
Yield 8 half pints.
JOHN CURRENCE'S COCA-COLA-BRINED FRIED CHICKEN
~Shared by Johnny, LA
12 chicken thighs (skin on)
Peanut oil and lard, for frying
BRINING MIX
1 quart Coca Cola
1 teaspoon Liquid Smoke (optional)
2 1/2 tablespoons Worcestershire sauce
1 tablespoon Tabasco
3 tablespoons ground black pepper
3 tablespoons coarse salt
BATTER
1 egg
3/4 cup peanut oil
DRY MIX (well combined)
2 teaspoons baking powder
2 tablespoons coarse salt
4 teaspoons ground black pepper
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon garlic powder
2 1/2 cups flour
To brine: Rinse chicken, drain, and set aside. Blend together brining
mix until salt dissolves. Place chicken in brine in a large covered
bowl and marinate, refrigerated, for 4 hours.
To batter: Whisk egg well in a stainless steel bowl and add peanut oil
and 2 1/2 cups water. Add in dry mix, whisking slowly so batter doesn't
clump.
To prepare chicken: Fill a large cast-iron skillet halfway with equal
amounts peanut oil and lard. Slowly bring temperature to 375 degrees.
(Use a candy thermometer.)
While oil is heating, remove chicken from brine and place in a colander
in sink. Once chicken has drained, pat dry with paper towels (a
critical step) and season with salt and pepper.
Dip chicken in batter and place (carefully) in hot oil. Adjust heat, as
the chicken will bring down the oil temperature dramatically -- you
want it back up to just above 350 degrees. Turn chicken regularly,
using tongs, to prevent burning.
After 8 or 9 minutes, remove a piece, prick it to the bone with a fork,
and mash it. If the juices run clear, it's done. Continue cooking if
necessary.
Serve with Pickle-Garlic Relish (below). Cover any leftovers with a
dish towel and leave out at room temperature (or in the fridge, if you
must, although my grandmother never did). This keeps it crispy.
PICKLE-GARLIC RELISH
1 cup flat-leaf parsley
1 cup hamburger dill pickle chips
3 tablespoons chopped garlic
Chop everything finely and combine. Add a little pickle juice, if
desired. Refrigerate.
Source: Esquire, September, 2009
ANADAMA BREAD
~Shared by Linda H., Rosharon, TX
My mom made this every holiday. It is wonderful for making
ham sandwiches.
1/2 cup cornmeal
2 cups boiling water
2 tbsp shortening
1/2 cup molasses
1 tsp salt
1 pkg. cake yeast
1/2 cup warm water
6 cups flour
Stir the cornmeal slowly into the boiling water. Mix
well. Add the shortening, molasses and salt. Set
aside to cool. Dissolve the yeast in warm water; about 5
minutes. Add the yeast mixture, alternately, with the flour
to the lukewarm cornmeal mixture. Knead until smooth and
place in a large greased bowl. Set in a warm place.
Cover and let rise until double in bulk. Turn out onto a
floured board. Divide in half. Knead and shape into
2 loaves. Place in greased 9 x 5 bread pans. Let rise again
until double. Bake at 375 F for one hour.
The story goes that a New England sailor came home after a journey and
found his lazy wife asleep. He was tired of the same old
cornmeal mush that she had cooking on the stove so he made this
recipe. As he made it he was cursing his wife Ana.
Ana Damn her Damn her Ana, etc and hence the
name. ~Linda H in Rosharon, TX
PEPPER STEAK
~Shared by Jim H., Calgary, Alberta, Canada
"This was my sister-in-law's recipe. It's a staple around here. Easy
and tasty." ~by papergoddess
1 hour
10 min prep
SERVES 4 -6
2 lbs round steaks, sliced thin
2 tablespoons oil (or cooking spray)
1 large onion, sliced
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes (or 1 Quart jar home canned)
1-2 green peppers, sliced
1/4 cup soy sauce
2 tablespoons cornstarch
white rice or brown rice
Cut round steak into thin strips.
Brown in sprayed skillet or in 2 tbs. oil.
Add onion and garlic and saute another 5 minutes.
Add tomatoes; cover and simmer about 30 minutes.
Add green peppers; simmer additional 20 minutes.
Mix cornstarch into soy sauce; stir into meat and tomato mixture and
stir until thickened and bubbly.
Serve immediately over hot cooked white or brown rice.
Source: Recipezaar
CHEESE DIP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin'
With JP
1 lb. ground venison sausage
1 c. chopped onion
1 pkg. taco seasoning
1 (8 oz.) package Cheez Whiz
1 cup chopped fresh tomato
Brown venison and onion. Add taco seasoning. Combine unitl well mixed.
Add mixture to cheese and microwave all until cheese is melted,
stirring occasionally. Add tomato and serve with taco chips in slow
cook crock pot to keep warm.
SUMMER CUCUMBERS
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet
Made Easy and Homemade
Truffles and BonBons.
See Phil's books in the Reader-owned Business
section of this issue.
2 seedless cucumbers, peeled, sliced
1 (8 ounce) bottle zesty Italian salad dressing
1 (8 ounce) carton sour cream
1 tablespoon chopped chives
Place cucumbers in bowl and pour salad dressing over cucumbers and
marinate about 30 minutes, tossing once to distribute
marinade. To serve, drain marinade from cucumbers and stir in
sour cream and chives.
EUROPEAN MUESLI
~Shared by Dorie, IL
A2Z
Recipes Yahoo Forum Moderator
1/2 cup wheat germ
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/4 cup shelled pumpkin seeds
1/2 cup chopped cashews
1/2 cup chopped almonds
1/2 cup shredded coconut
1/2 cup rolled wheat
3 cups rolled oats
1/4 cup oil
1 1/4 cups honey
1 1/2 teaspoons vanilla extract
Preheat oven to 225 degrees F (110 degrees C). Lightly grease a large
baking sheet.
In a large bowl, mix together wheat germ, sesame seeds, sunflower
seeds, pumpkin seeds, cashews, almonds, coconut, rolled wheat and
rolled oats.
In a medium saucepan over medium heat, mix oil, honey and vanilla. Cook
and stir just until the mixture is hot. Stir into the wheat germ
mixture.
Spread the mixture on the prepared baking sheet. Bake 1 1/2 hours in
the preheated oven, stirring approximately every 20 minutes, until
golden brown.
ORANGE SYRUP
~Shared by Doe, Oliver, B.C., Canada
Makes 1 3/4 cups. Can be stored chilled several weeks.
6 oz frozen orange juice concentrate, thawed
3/4 c sugar
3/4 c light corn syrup
Mix orange juice concentrate & sugar together in small pot.
Heat over med heat 2 mins or til starts to boil & sugar
dissolves. Remove from heat. Add corn syrup, blend well. Serve warm or
cooled over ice cream or cake. Store covered, chilled. May be reheated
at low.
My note- Chocolate waffles, pancakes, cupcakes, pound cake, try in
smoothies.
OVEN ROASTED BBQ RIBS
~Shared by Pat, Merritt Island, FL
Serves 4-6
2 racks pork spareribs (about 3 lbs)
1 C beer
salt and pepper
1 C + additional bbq sauce as needed
Directions:
Preheat oven to 325F. Season with salt and pepper and place
in baking dish. Pour beer over ribs and cover with
foil. Bake for 2 hours.
Increase oven to 425. Uncover ribs, baste with beer,
liberally brush with BBQ sauce and bake another 20-25 minutes,
uncovered. Remove from oven and brush once more with sauce;
cut racks between bones into individual portions and serve piled on a
platter with additional sauce.
EASY CHEESECAKE
~Shared by Leasa, IA
1 - 8 oz pkg cream cheese, room temp
1 C powdered sugar
1 - 8 oz container Cool Whip, thawed
1 - 8" premade graham cracker crust
Beat cream cheese and powdered sugar until smooth. Fold in
Cool Whip until well blended. Pour into crust and refrigerate
for 1 hour. Top with cherry or blueberry pie filling if
desired.
Note: I think I might add some lemon extract and omit the pie filling
next time.
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CHICKEN AND FRUIT SALAD
~Shared by Treva, NC
Serves 4
1/4 cup reduced-fat sour cream
3 tablespoons fruit-flavored vinegar
1 & 1/2 teaspoons poppy seeds
1/4 teaspoon salt
Freshly ground pepper to taste
8 cups mixed salad greens
2 cups sliced cooked chicken breast (see Tip)
2 cups chopped melon , such as cantaloupe and/or honeydew
1/4 cup chopped walnuts , toasted (see Tip)
1/4 cup crumbled feta cheese
Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a
large bowl until smooth. Reserve 1/4 cup of the dressing in a small
bowl. Add the mixed greens to the large bowl and toss to coat. Divide
among 4 plates and top with chicken, melon, walnuts and feta. Drizzle
each portion with 1 tablespoon of the reserved dressing.
Tips: To poach chicken breast: Place boneless, skinless chicken breasts
in a medium skillet or saucepan and add lightly salted water to cover;
bring to a boil. Cover, reduce heat to low and simmer gently until
chicken is cooked through and no longer pink in the middle, 10 to 12
minutes.
To toast chopped or sliced nuts, heat a small dry skillet over
medium-low heat. Add nuts and cook, stirring, until lightly browned and
fragrant, 2 to 3 minutes.
Nutrition: (Per serving): Calories - 248; Carbohydrates - 18; Fat - 11;
Saturated Fat - 4; Monounsaturated Fat - 2;
Protein - 21; Cholesterol - 55; Dietary Fiber - 4; Potassium
- 371; Sodium - 346
Nutrition Bonus - Vitamin A (140 daily value), Vitamin C (50 dv).
GRILLED SALMON WITH MUSTARD & HERBS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
2 lemons, thinly sliced, plus 1 lemon cut into wedges for garnish
20-30 sprigs mixed fresh herbs plus 2 tablespoons chopped, divided
1 clove garlic
¼ teaspoon salt
1 tablespoon Dijon mustard
1 pound center-cut salmon, skinned (see Tip)
Instructions
1. Preheat grill to medium-high.
2. Lay two 9-inch pieces of heavy-duty foil on top of each other and
place on a rimless baking sheet. Arrange lemon slices in two layers in
the center of the foil. Spread herb sprigs over the lemons. With the
side of a chef’s knife, mash garlic with salt to form a paste. Transfer
to a small dish and stir in mustard and the remaining 2 tablespoons
chopped herbs. Spread the mixture over both sides of the salmon. Place
the salmon on the herb sprigs.
3. Slide the foil and salmon off the baking sheet onto the grill
without disturbing the salmon-lemon stack. Cover the grill; cook until
the salmon is opaque in the center, 18 to 24 minutes. Wearing oven
mitts, carefully transfer foil and salmon back onto the baking sheet.
Cut the salmon into 4 portions and serve with lemon wedges (discard
herb sprigs and lemon slices).
Tip: How to skin a salmon fillet: Place skin-side down. Starting at the
tail end, slip a long knife between the fish flesh and the skin,
holding down firmly with your other hand. Gently push the blade along
at a 30° angle, separating the fillet from the skin without cutting
through either.
Nutrition Information
Per serving: 212 calories; 12 g fat (2 g sat, 4 g mono); 67 mg
cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 261 mg sodium;
428 mg potassium.
Nutrition bonus: Selenium (60% daily value), Vitamin C (17% dv),
excellent source of omega-3s.
0 Carbohydrate Servings
Exchanges: 3 lean meat
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PICANTE POTATO SKINS
~Shared by Mary S., Nashville, TN
Makes: 12 Potato Skins (6 Servings)
INGREDIENTS
- 3 baking potatoes (about 1 pound total)
- 3 tablespoons prepared salsa or picante sauce
- 1 tablespoon margarine, melted
- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack
cheese with jalapenos
DIRECTIONS
Preheat the oven to 400 degrees F. Do not bake the potatoes in the
microwave for this recipe, because the skins will become too soft.
Prepare a cookie sheet with nonstick pan spray.
Wash the potatoes and poke them with a fork or the tip of a knife in
several places. bake the potatoes 1 hour, or until tender;
cool.
Cut the potatoes in half lengthwise. Carefully scoop out the pulp,
leaving 1/4-inch-thick shells. (Reserve the pulp for another use.) Cut
each shell in half lengthwise; place on a cookie sheet.
Combine the salsa and margarine; brush over the insides of shells. Bake
until crisp, about 15 minutes.
Sprinkle the skins with cheese; return to the oven for 5 minutes or
until the cheese is melted. Serve warm.
Nutritional Information Per Serving: (2 potato skins) Calories: 99,
Fat: 3 g, Cholesterol: 6 mg, Sodium: 115 mg, Carbohydrate: 14 g,
Dietary Fiber: 1 g, Sugars: 1g, Protein: 4g
Diabetic Exchanges: 1 Starch, 1/2 Fat
Source: The New Family Cookbook for People with Diabetes
PEACH-ALMOND UPSIDE-DOWN CAKE
~Shared by Mary S., Nashville, TN
Makes: 8 Servings
INGREDIENTS
- 1 can (8-1/4 ounces) peaches in juice, well drained
- 1/2 cup unsweetened applesauce
- 5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 - 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup reduced-fat buttermilk
- 1/4 cup sliced almonds
DIRECTIONS
Cut peach slices into thirds; arrange in bottom of lightly greased
8-inch round pan.
Mix applesauce, Equal for Recipes, egg, and vanilla until smooth in
medium bowl. Mix in combined flour, baking powder, baking soda,
cinnamon, nutmeg, and salt alternately with buttermilk, beginning and
ending with dry ingredients. Pour batter over peach slices in pan.
Bake at 350 degrees F. until cake is browned and toothpick inserted in
center comes out clean, about 20 minutes.
Invert cake immediately onto serving plate. Cool 10 to 15 minutes; and
sprinkle with almonds.
Nutritional Information Per Serving: Calories: 136, Fat: 2.6,
Cholesterol: 27 mg, Sodium: 207 mg, Protein: 6.1 g, Carbohydrate: 19.8
Diabetic Exchanges: 1/2 Fruit, 1 Bread, 1/2 Fat
Source: 1,001 Delicious Recipes for People with Diabetes
QUINOA PILAF WITH RED AND YELLOW PEPPERS
~Shared by Mary S., Nashville, TN
Yield: 2-1/4 pounds; Serves: 12
Serving Size: 3 ounces
INGREDIENTS
- 2-1/2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 20 fluid ounces Chicken or Vegetable stock
- 12 ounces quinoa, well-rinsed
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 bay leaf
- 1 sprig thyme
- 7 ounces roasted red and yellow peppers, diced
DIRECTIONS
In a medium saucepan, sweat the shallots and garlic in 2 fluid ounces
of the stock until the shallots are translucent.
Add the quinoa, remaining stock, salt, pepper, bay leaf, and thyme.
Bring the liquid to a boil.
Cover the pot tightly and place in a 350 degree F. oven until the
quinoa is tender and has absorbed all the liquid, about 15 minutes.
Remove and discard the bay leaf and thyme. Fluff the quinoa with a fork
to separate the grains and release steam. Fold in the peppers and
serve.
Nutritional Information Per Serving: (3 ounces) Calories: 130, Fat: 2g,
Cholesterol: 0mg, Sodium: 150mg, Carbohydrate: 22g, Dietary Fiber: 2g,
Sugars: 1g, Protein: 5g
Diabetic Exchanges: 1 Bread/Starch, 1 Vegetable
Source: The Professional Chef's Techniques of Healthy Cooking
CRAB CAKES
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 pound snow or lump crab meat
- 2 slices white bread, made into crumbs
- 2 eggs, slightly beaten
- 1/2 red bell pepper, finely chopped
- 2 tablespoons all-purpose flour
- 2 tablespoon minced fresh parsley
- 2 tablespoons fresh lemon juice
- 1 tablespoon fat-free mayonnaise
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 2 teaspoons olive oil
DIRECTIONS
Pick through the crab meat to remove any shells.
In a medium bowl, combine the crab, bread crumbs, eggs, pepper, flour,
parsley, lemon juice, mayonnaise, Old Bay Seasoning, thyme, and cayenne
pepper until blended.
Shape the mixture into 8 round cakes.
In a medium skillet, heat the oil. Add the cakes and brown on each
side, about 1-2 minutes. Continue cooking, covered, over medium-low
heat, turning occasionally until fully cooked, about 4-5 minutes on
each side.
Nutritional Information Per Serving (1 cake): Calories: 106, Fat: 3 g,
Cholesterol: 87 mg, Sodium: 313 mg, Carbohydrate: 7 g, Dietary Fiber: 1
g, Sugars: 1 g, Protein: 12 g
Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat
Source: "Forbidden Foods Diabetic Cooking"
BREAD AND TOMATO SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 4 cups diced seeded tomatoes (1-1/2 pounds)
- 2 cups cubed whole-wheat country bread (5 ounces), crusts
removed
- 1/4 cup thinly slivered red onion
- 3 tablespoons chopped fresh basil
- 2 tablespoons capers, rinsed
DIRECTIONS
Whisk oil, lemon juice, garlic, salt and pepper in a large bowl.
Add tomatoes, bread, onion, basil and capers. Toss to combine.
Let the salad sit for about 5 minutes to allow it to absorb the
dressing's flavors, stirring occasionally. Serve at room temperature.
Nutritional Information Per Serving (1 cup each): Calories: 168, Fat: 9
g, Cholesterol: 0 mg, Carbohydrate: 19 g, Protein: 3 g, Fiber: 3 g,
Sodium: 275 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1-1/2 Fat
Source: "The Eating Well Diabetes Cookbook"
LEMON-HERB PENNE
~Shared by Mary S., Nashville, TN
Yield: Makes 6 side dish servings.
INGREDIENTS
- 1 box Dreamfields Penne Rigate (see note)
- 1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- 1-1/2 tablespoons olive oil
- 1 tablespoon chopped fresh chives
- 1 teaspoon freshly grated lemon peel
- Salt and freshly ground black pepper
- Fresh thyme, chives and lemon wedges (optional)
DIRECTIONS
Cook pasta according to package directions. Drain and return to pan.
Add 1/3 cup of the cheese, thyme, oil, chives and lemon peel; toss to
combine. Season to taste with salt and pepper.
Serve immediately with remaining cheese. Garnish with fresh herbs and
lemon wedge, if desired.
Nutritional Information (Per Serving)
Calories: 267; Protein: 12 g; Sodium: 132
mg; Cholesterol: 7 mg; Fat: 6 g; Saturated Fat: 2 g; Dietary Fiber: 5
g; Digestible Carbohydrates: 6 g
Note: The Dreamfields process results in a pasta with 5 grams fiber and
only 5 grams digestible carbohydrates per serving and a 65% lower
glycemic index than regular pasta. If traditional pasta is used in this
recipe instead of Dreamfields Pasta, then there is a total of 47g
carbohydrate. I use this pasta all the time and it's very good.
Source: Dreamfields Healthy Carb Pasta
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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EXTRA SPICY CHOPPED CHICKEN
~Shared by Treva, NC
Serves: 2 Serving
Size: 4.4 Oz (125.6g)
Prep Time: 5 min
Cook Time: 11 min to 12 min
1 tsp (15mL) olive oil
2 Tbsp. (30mL) diced onion
2 (4 Oz.) (115g) boneless, skinless chicken breasts
1 tsp (5mL) Mrs. Dash® Extra Spicy Seasoning Blend
1. Add 1 tsp (5mL) olive oil to non-stick skillet.
2. Add 2 Tbsp (30mL) diced onion, saute.
3. Cut chicken breasts into large chunks, add to skillet.
4. Sprinkle with 1 tsp (5mL)Mrs. Dash® Extra Spicy Seasoning
Blend.
5. Saute for 8 - 10 minutes or until thoroughly cooked.
Calories: 148 % of Calories from Fat: 22% Total Fat: 4 g Saturated
Fat: 1 g Unsaturated Fat: 3 g Trans Fat:
0 g Cholesterol:66 mg Sodium: 74 mg Potassium:305 mg
Carbohydrates:1 g Fiber:0 g Protein:26 g
CRAB-STUFFED PITAS
~Shared by Jim D., WA
Makes 2 servings, 1 1/4 cups salad each
Ingredients:
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon lime juice
Freshly ground pepper to taste
1 teaspoon minced fresh ginger
7 ounces cooked crab meat, drained (see Note)
½ cup finely chopped celery heart with leaves
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeno pepper, or to taste
2 6-inch pita breads, warmed and cut in half crosswise
2 large lettuce leaves, torn in half
Instructions:
1. Whisk vinegar, oil, lime juice and pepper in a medium bowl. Add
ginger, crab, celery, onion, cilantro and jalapeno; toss well. Line
pita halves with lettuce and fill with crab salad.
Tips:
Note: Crab meat can be purchased in handy, 3.5-ounce, shelf-stable
pouches usually found in the same section as canned tuna. Each pouch is
one serving.
Nutrition Information:
Per serving: 339 calories; 10 g fat (1 g sat, 6 g mono); 70 mg
cholesterol; 38 g carbohydrate; 28 g protein; 6 g fiber; 728 mg sodium;
250 mg potassium.
Nutrition bonus: Selenium (40% daily value), Iron & Vitamin A
(15% dv).
Exchanges: 2 starch, 3 very lean meat, 1 1/2 fat
2 Carbohydrate Servings
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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STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE
12 (6 oz.) boneless chicken breasts, skinned and trimmed
12 thin prosciutto slices
3/4 lb. Bel Paese cheese, cut into 12 oblongs
24 asparagus spears, blanched 1 minute and trimmed to 4 inch lengths
3/4 lb. freshly grated mixed Parmesan and Romano cheese
1/2 c. minced fresh parsley
Olive oil
All purpose flour
1 lb. mushrooms, thinly sliced
3/4 c. dry Marsala
6 c. whipping cream
Salt and freshly ground pepper
Pound chicken breasts between sheets of waxed paper to thickness of 1/4
inch. Arrange chicken breasts shiny side down. Cover each with 1
prosciutto slice. Set 1 Bel Paese cheese oblong in center of each.
Place 2 pieces of asparagus beside cheese. Sprinkle with about 3
tablespoons Parmesan mixture, then parsley. Roll up tightly. Preheat
oven to 350 degrees. Heat thin layer of oil in heavy large skillet over
medium heat. Dredge chicken rolls in flour, shaking off excess. Arrange
seam side down in skillet and brown on both sides. Transfer to baking
sheet. Pour oil over. Do not wash skillet. Bake chicken until tender,
about 15 minutes. Meanwhile, set skillet over high heat. Add mushrooms
and Marsala. Tilt pan, heat wine and ignite. When flames subside, boil
until liquid is reduced by half. Add cream to skillet and boil until
reduced to saucelike consistency. Season with salt and pepper. To
serve, set 2 chicken rolls on each plate. Spoon Marsala sauce over.
RICH & CREAMY PEANUT BUTTER CUP TART
This wonderful tart combines a gooey brownie with a creamy peanut
butter mousse and a rich chocolate ganache.
Servings: 12
Prep time: 25-30 minutes
Cook time: 28-34 minutes
Total time: 1 hour
Ingredients:
1 Box brownie mix (and necessary ingredients)
8 ounces cream cheese, softened
1 cup sugar
1 1/4 cups creamy peanut butter
pinch of salt
2 1/4 cups frozen whipped topping, thawed
6 ounces semi sweet chocolate, finely chopped
1/3 cup heavy whipping cream, divided
1/3 cup peanuts, chopped
Directions:
Prepare brownies according to package directions. Pour into a 10"
springform pan and bake for 28-34 minutes. Cool completely.
Combine cream cheese and sugar in a large mixing bowl. Beat until
fluffy. Add peanut butter and salt and beat until well combined. Add
whipped topping and beat until fluffy. Spread evenly over cooled
brownie. Refrigerate for 30 minutes.
Pour chopped chocolate and 1/4 cup cream into a microwave safe bowl.
Heat in microwave on high for 30 seconds then stir. If necessary,
continue to heat at 10 second intervals, stirring just until all
chocolate is melted. Add remaining 1 1/2 tablespoons cream and stir
until shiny and smooth. Spread evenly over peanut butter layer.
Sprinkle peanuts over top. Refrigerate for at least two hours. Remove
tart from springform pan and cut into 12 slices. Allow to come to room
temperature before serving. Perfect for a pot luck.
Source: candygarden at MixingBowl.com
SCALLOPED POTATOES
I don't recall where I got this recipe but it is a keeper. So much
better tasting (and healthier) than the 'boxed stuff'. I don't peel the
potatoes; I just wash them well and slice 'em up. Vary the cheese
according to what else you're preparing for dinner.
3 tablespoons flour
2 cups skim milk
4 large potatoes
1 large onion, chopped
4 cups shredded reduced-fat cheddar cheese
Wash, peel and slice potatoes and set aside. Melt margarine/butter in
medium saucepan over low heat. Add flour cook 1 minute, stirring
constantly. Gradually stir in milk, cook over medium heat, stirring
constantly until thickened and bubbly. Salt and pepper to taste.
Spray a 1 1/2 quart casserole with nonstick cooking spray. Layer 1/2 of
potato slices, onion, cheese and white sauce in the casserole. Repeat
with remaining ingredients. Cover and bake at 350 degrees for 2 hours
or until potatoes are tender.
Makes 8 Servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 202
Total fat: 6 grams (28% of calories)
Saturated fat: 3 grams
Cholesterol: 13 mg
Sodium: 434 mg
Carbohydrate: 18 grams (37% of calories)
Protein: 18 grams (35% of calories)
Dietary fiber: 1 gram
SESAME ASIAGO BREAD STICKS
1 egg
1 tablespoon water
1 teaspoon Dijon mustard
3 ounces freshly grated asiago cheese (3/4 cup)
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
1 (11 ounce) can pillsbury refrigerated breadstick dough
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray.
Beat egg in small bowl. Add water and mustard; mix well. In shallow
dish, combine cheese, sesame seed and garlic powder; mix well. Unroll
dough; separate into 12 breadsticks. Dip each breadstick in egg
mixture; coat with cheese mixture. Twist each breadstick several times.
Place 1 inch apart on sprayed cookie sheet. Firmly press down ends.
Bake at 350°F. for 14 to 19 minutes or until golden brown. Serve warm.
Source: Momsmenuplan@yahoogroups.com
POLYNESIAN HAMBURGERS
3 lb. ground beef
1 egg
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
2 c. crushed potato chips
1/2 c. brown sugar
1/2 c. barbecue sauce
1 sm. can crushed pineapple, drained
Mix all ingredients together. Pat into hamburger patties. Chill
overnight or for at least 4 hours. Grill.
Makes 12 hamburgers.
SEVEN-LAYER BBQ BACON DIP
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Barbecue Sauce
1 pkg. (2.8 oz.) Real Bacon Recipe Pieces
1 small tomato, chopped
1/2 cup diced green pepper
1/3 cup sliced green onions
1-1/2 cups Shredded Cheddar Cheese
Spread cream cheese on 12-inch platter or pizza pan; top with barbecue
sauce. Sprinkle with bacon pieces, tomato, green pepper, onions and
cheddar cheese. Serve with scoop-shaped corn chips or tortilla chips.
Yield: 20 Servings
PANDA EXPRESS ORANGE CHICKEN
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil
1/2 cup plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
Orange Chicken Sauce:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in
egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch
and flour together. Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add
chicken pieces, small batch at time, and fry 3 to 4 minutes or until
golden and crisp. (Do not overcook or chicken will be tough.) Remove
chicken from oil with slotted spoon and drain on paper towels. Set
aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon
oil.
Add ginger and garlic and stir-fry until fragrant. Add and stir-fry
crushed chilies and green onions. Add rice wine and stir 3 seconds. Add
Orange Sauce and bring to boil. Add cooked chicken, stirring until well
mixed. Stir water into remaining 1 tablespoon cornstarch until smooth.
Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon
oil and sesame oil. Serve at once. You may want to add grated zest of 1
orange to the sauce for flavor.
Yield: Serves 6
Source: Panda Express
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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
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
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.
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.
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