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A
to Z
Recipes
September
9, 2009
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. I'm blessed that this newsletter is
getting to you a little later than I had anticipated. I'm blessed to be
missing some much-needed rest to finish it. Know why? Because
it rained!!! Loud crashing thunder and torrential rain on my
way home from work this morning (and waiting for it to clear up for 2
hours afterwards). Yes, I'm blessed because it rained. We have been
without rain for months and I'm one happy camper!
The current Monthly Theme topic is "Around the World with Recipes".
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.
Here's Patricia
from Charlevoix, Michigan...
Pick up a small brown bag and what comes to
mind? Grade school
of course (unless one had a metal superman lunchbox) along with peanut
butter and jelly sandwiches from which we hope mom cut off the crust.
With today's economy in limbo, more and more adults are brown bagging
it at the office, in the park, and even at sidewalk cafes. PB &
J still rules for some, but creativity is creeping in and lunches are
becoming quite "upper crust"
We'll see you here again on Sunday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
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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14
Tips
For Brown Bagging It
++Splurge: If you are brown-bagging to work, you are automatically
saving money by not eating out. So by all means, make your food more
enticing than the local fast-food chain's. Make prosciutto, tomato and
basil sandwiches, or pick up a roasted chicken in the deli and pack a
portion for lunch.
++Fresh from the grill: Nothing adds more flavor than grilled foods.
Add grilled veggies (onions, zucchini, eggplant) to your lunch kits.
You can bag them separately then add them to a normal sandwich to make
it extraordinary.
++100 Calorie snacks: Instead of costly pre-made serving packs, use
seal-able plastic bags and even mix up your favorites. An good thought
as many favorite snacks do not come in single servings.
++Special Beverages: Skip the expense of vending machines and give your
lunches some elegance with iced coffee, raspberry lemonade, or hot,
spiced apple cider.
++Drop the droop: If you are using moist vegetables or condiments, bag
them separately then add them to a sandwich at lunch. No more yucky
bread.
++Fast Food Packets: Next time you eat fast-food (and we know you do),
pick up extra packets of ketchup, mustard, salt, pepper, salsa, etc.
They are handy for adding flavor to your meal. Adding them fresh from
the packet will make your meal tastier.
++Creative planning: Explore new condiments on your sandwich. Sun-dried
tomato spread, horseradish, Chinese mustard, spreadable goat cheese and
Caesar salad dressing could put a bit of adventure into your lunch.
++Baby-Wipes: Those premoistened wipes can clean messy hands gently.
Keep a box at work or in your kid's desk or locker. Also good for
wiping up your desk.
++Freezer Packs: Dollar stores have a variety of small ice packs, but
you can also freeze those little individual juice containers and let
them thaw until lunch time.
++Nuked Food: Does your workplace have a microwave oven? Perhaps even
in the vending machine area? A hot lunch on a cold day really
satisfies. And the aroma of roasted chicken, reheated, will make you
the envy of the lunch room.
++Cookie Cutter Sandwiches: Make these with your kids. Slice the crusts
off the bread and use cookie cutters in fun shapes. Pack a few extra to
share with friends.
++Nuts To You! One of the most boring things about brown bag lunches is
the lack of variety and texture. Adding nuts or sunflower seeds to
salads, soups and even sandwiches makes for crunch appeal. Try some
toasted, spiced pecans in your bag instead of chips.
++Silly Pasta Salads: Pasta now comes in all sorts of fun shapes:
basketballs, grape clusters, Christmas trees...Make pasta salads using
these silly shapes, and the kids will especially love them.
++Five-A-Day: Remember that vegetables are good for us all. Focus on
fun ways to eat them. Fresh vegetable relishes are tasty to pack and
snack on. Try grilled corn and red and green peppers; black olive,
tomato and grated cheese; red onion, oranges and cilantro. Pack some
hummus dip, cut veggies with cookie cutters, grate them into a salad,
roll raw veggies in chili powder, lime juice and salt...
 
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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As parents and
workers struggle to keep finances under control, large companies are
looking to capitalize on the situation by launching new portable meals.
Oscar Mayer now sells a "create-your-own" sandwich in a box that
contains a roll, deli meats and cheese.
Healthy Choice is advertising Fresh Mixers - microwavable pasta and
rice dishes that require no refrigeration.
New World Pasta has also launched a no refrigeration pasta. Ronzoni
Bistro, is a microwavable pasta meal in a pouch.
Campbell soup is adding newer varieties and flavors to its line of
microwavable soups. A Campbell spokesman said "Brown bagging is back
in. It's a badge of honor in some places these days."
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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Americans
ate
about 8.5 billion brown bag lunches last year. 93 percent of those who
brought their lunch to work did so for financial reasons.
Packing a brown-bag lunch is almost always healthier - calorie and
fat-wise.
According to a recent Harris study, 2/3 of women surveyed pack a lunch
for themselves and more than 1/3 said they planned to pack a lunch more
often.
The term Brown Bagger originated in the 1930s in Britain for very
serious students who carried their books about with them in brown
briefcases or bags. That usage crossed the Atlantic within a few
decades. However, in America, from the 1960s on, it has primarily been
used for persons who took their lunch to work. AND for those who
brought their own liquor in a brown paper bag, either legitimately or
surreptitiously, to a public place or restaurant not licensed to sell
it.
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: "Around the World with Recipes"
What
we're looking for this month is recipes from around the world. This
leaves a wide range from which to choose. Just about everyone has a
favorite Chinese recipe; German will fit in perfectly for October,
French cooking sounds wonderful, too. Egyptian, Hawaiian, Spanish,
Japanese, and so many more. Share your International Recipe favorites
in this global collection this month. (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 "Around the World with Recipes"
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 "Around the World with Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
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
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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
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the World with Recipes".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Around the World with Recipes" has a deadline of
September 30,
2009,
and will be posted on October 4, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Around
the World with Recipes"
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 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 so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our September Birthday Babies:
1st Cindy W. in New
Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
14th Monica M. in Navarre, Florida
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in
Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patricia in Charlevoix, Michigan
20th Melody V. in Houston, Texas
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
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27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa in Idaho Falls, Idaho
28th Timothy S. in Anthony, Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only emails using the appropriate
link and containing the basic
information will be considered for
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L U N C
H
Packing a lunch is a job for experts, says Flint Journal
humor columnist David
Smith.
"One of my favorite human foibles is this one: do something once and
then behave like you are some kind of expert. This is where most of my
credentials come from including toilet bowl cleaning, flossing, diaper
changing, parallel parking and packing the kid's lunches.
Packing a school lunch can be a complex effort: it is part art, part
science, part procrastination. If you are really good at that last
element someone else may end up with the job. However this can
sometimes evoke the ire of the 'procrastinatee'.
Ire raising is something I am also an expert in, but only from
dedicated practice.
In a moment of supreme parental generosity, I offered to make lunches
for the kids to take to school this week. It turns out that there is no
school this week. Really? But I still get credit for parenting, right?
It's a big deal. We have something like three or four kids so making
lunches, even just offering, can be a lot of work.
Like all meal preparation, the hardest part is deciding what to make.
If we made peanut butter sandwiches yesterday, and probably for the
five days before that, maybe we should change it up. Like maybe a
double-decker peanut butter sandwich. Maybe add some dried figs, flan,
or Oreo cookie crumbs. Or whatever was in that swollen can with no
label.
Occasionally we run out of the standard lunch making materials and we
have to innovate. No bread? Here's half a croissant and part of a
cinnamon bagel. Bind those together with some peanut butter, a piece of
bologna and some duct tape, you get your whole day's worth of some kind
of FDA requirement.
We don't pack 'Lunchables'. We pack 'Tradeables'.
There are some rules to the production of the school lunch. Issues of
flavor, nutrition, and allergic reaction must be considered. There must
not be a mess in the kitchen in any greater volume than the actual
lunch itself. One lunch per kid per day, and you can't average it out
over 90 days. Violation of these guidelines can also evoke significant
ire.
Here's another rule; If a packed lunch gets left behind it goes back
into rotation for the next day. If it gets left behind for more than
two days in a row it becomes breakfast for the third day. Especially if
it is any recipe involving sardines or capers.
One of the hardest parts of the lunch production is the packaging.
Plastic wrap is impossible to start off the roll and you can't get it
to cut on the little cutting blade thingie, which somehow is still
sharp enough to draw blood. You can't use wax paper to wrap anything
with it unless you secure it with duct tape, also an ire-evoking
activity.
Lunch bags are important; my kids need a fresh one every day to avoid
the stigma of paper bag poverty. When I was a kid we had to use our
lunch bag at least 100 times. My lunch bag was actually handed down
from my older sister who got it from one of the original Pilgrims.
Packing a school lunch is a challenging and important task, which is
best left to experts. Or, when he is able to procrastinate long enough,
an expert's spouse."
Flint native David
Smith lives in Flushing and writes a weekly "Life's
Funny"
column for The Flint
Journal.
bareMinerals
now on Beauty.com!
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if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
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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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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
STRAWBERRY
DELIGHT PUNCH
thank you Pat
6 cups cold tea
1/2 cup sugar
1 10 ounce package frozen strawberries, thawed
1 6-ounce can frozen lemonade, thawed
Blend strawberries, lemonade and sugar. Combine with tea. Serve with
ice.
KENTUCKY CENTURY OLD SPICED TEA
1/4 cup tea leaves
4 cups cold water
1/3 cup fresh orange juice
1 teaspoon nutmeg
1 teaspoon cloves
2 cups sugar
2/3 cup fresh lemon juice
12 cups boiling water
1 teaspoon cinnamon
1 teaspoon allspice
Put sugar, cold water and spices (tied in a bag) in enamel or stainless
steel kettle. Bring to a boil and boil 10 minutes. Put in tea leaves
(tied in a bag). Add 12 cups boiling water and juices. Steep for 5
minutes. Strain if desired.
COCOA PERFECTION
than you Susie
2 1/2 cups whole milk
4 tablespoons unsweetened cocoa
2 tablespoons sugar
3 ounces semisweet chocolate, coarsely chopped
Combine all ingredients in a heavy medium saucepan. Stir over low heat,
with a wooden spoon, until the chocolate melts. Increase heat and bring
just to a boil, stirring often. Remove from heat and whisk until
frothy. Return to heat and bring to the edge of a boil. Repeat heating
and whisking once again.
COWBOY PUNCH
2 bottles white grape juice
1 bottle club soda
2 bottles 7-up
Mix ingredients and chill thoroughly. Tastes like Champagne.
BLENDER LEMONADE
thank you Joy
2 lemons, white pith removed
1/2 cup water
1/4 cup simple syrup
1 1/2 cup crushed ice
Place 2 lemons, simple syrup, and water in a blender with top on and
blend at medium speed until lemons are liquified. Add ice and blend on
high until pureed (3 to 4 minutes).
Simple Syrup:
1 cup water
2 cup sugar
Place sugar and water in a heavy saucepan and bring to a boil. Boil for
five minutes and transfer to a container to cool. Can be refrigerated
for up to 6 weeks.
CHERRY LEMONADE
1 cup hot water
3/4 cup granulated sugar
4 cups cold water
1/2 cup fresh lemon juice
6 ounces maraschino cherries. do not drain
In a large pitcher, combine hot water and sugar; stir until sugar is
dissolved. Add cold water, lemon juice and cherries with their juice;
mix well. Serve over ice.
TUNA SANDWICHES
1 can, tuna (6 1/2 ounce)
1/2 cup celery, finely chopped
1/2 cup sweet pickles, finely chopped
1 hard-cooked egg, mashed fine
1/2 cup salad dressing
2 tablespoons sweet pickle juice
Rinse tuna and drain. Mix all ingredients together.
SPANISH SANDWICHES
1 small onion
1 green pepper
9 green olives
1 sour pickle
1 cup grated cheese
Mayonnaise
Chop onion, pepper, olives and pickle and combine with cheese. Season
to taste. Moisten with mayonnaise to a spreading consistency. Keep cool.
PORK AND BEAN SANDWICHES
2 slices bread
2 tablespoons mashed Pork and Beans.
2 teaspoons chopped onions
1 slice American cheese.
Make into a sandwich, if a toaster oven is available at the lunch room,
place under broiler until cheese melts.
POOR MAN'S SANDWICH
1/3 cup creamy or chunky Peanut Butter
8 slices whole grain bread
Dill pickle slices
1 onion, sliced
3 tablespoons mayonnaise
Spread the peanut butter evenly onto 4 slices of bread. Place slices of
onion and pickle onto the peanut butter. Spread mayonnaise on the other
half of the bread. Place together and cut diagonally. Cheap and
delicious sandwich.
Serving size 4
246 calories per serving, 9 grams of fat
PEANUT BUTTER AND BANANA SANDWICH
1 small ripe banana
2 slices white bread
3 tablespoons chunky peanut butter
2 tablespoons butter
In a small bowl, mash the banana with a spoon. Toast the white bread
and spread the chunky peanut butter on one side of the toast, add the
mashed banana on the opposite peace. Now add the sandwich to a frying
pan or skillet in hot butter. Fry on each site until golden brown. Cut
and serve hot.
TURKEY SANDWICH
¼ cup creamy mustard blend
2 tablespoons fresh honey
8 slices seven-grain bread
1 cup shredded Cheddar cheese
½ pound sliced turkey
1 apple, cored and wedged
In a small bowl blend together the mustard blend and honey, mix well
and spread onto 1 side of each piece of bread. Layer the cheese, turkey
and apple wedges. Top with remaining bread and cut in half. Serve cold
and enjoy.
STEAK SANDWICH
3-ounce strip steak
1 Hoagie roll
1 small avocado, wedged
1 small tomato, sliced
Lettuce, shredded fine
Fiesta Mayo
Fiesta Mayo:
½ cup mayonnaise
½ teaspoon garlic powder
½ teaspoon fresh, crushed, red pepper
1 teaspoon fresh sprigged Cilantro
1 teaspoon lime juice
For tangy fiesta mayo, combine all the ingredients and blend until
creamy. Set aside. Prepare steak as desired. When the steak is nearly
done top with Cheddar cheese. Toast the hoagie roll, generously spread
on the fiesta mayo on both half’s of the roll. Place the steak on the
bottom, top with avocado wedges, sliced tomatoes and shredded lettuce.
Cover with hoagie half. Serve hot and enjoy.
BANANA-PEANUT SALAD
1 cold banana
Handful of salted peanuts
1 large lettuce leaf
Dressing:
1 tablespoon vinegar
2 tablespoons flour
1/2 cup sugar
1/2 cup water
2 egg yolks, beaten
Mix vinegar, flour, sugar and water, Cook over low heat until it
thickens. Pour egg yolks slowly into mixture and continue cooking until
thick and creamy. Add butter. When ready to eat, slice banana on
lettuce leaf, top with nuts and then dressing.
DUTCH APPLE SALAD
1 cup cooked diced ham
3/4 cup cooked diced potatoes
2 apples, peeled, cored and chopped
2 hard boiled eggs, chopped
2 pickles, chopped
1/4 cup dressing of choice
Combine ingredients and serve on lettuce leafs.
MACARONI SALAD
1 cup cooked, diced macaroni
1 hard boiled egg, chopped
1/4 cup celery, diced
1/2 green pepper, shredded
Russian dressing, mayo or salad dressing
Combine macaroni, egg, celery and green pepper. Mix in dressing of
choice. Salad may be heaped on sliced tomatoes that have been kept in a
separate container.
CHERRY COKE SALAD
1 cup dark sweet cherries
1/4 cup water
2 packages (3 ounce) cherry gelatin
3/4 cup sugar
1 #2 can crushed pineapple, drain & save juice
1 cup pecans
12 ounces Coca-Cola
Juice from fruit
Heat juice from pineapple and water. Dissolve gelatin and sugar in hot
juice. Add other ingredients and chill.
EASY FRUIT SALAD
1 can fruit cocktail,drained
1 can pineapple chunks, drained
1 can mandarin oranges, drained
2 apples, chopped, skins on
2 bananas sliced
1 can peach pie filling
1 can pineapple fie filling
Mix all ingredients, chill well, serve on lettuce leaves or in fancy
sherbet glasses topped with whipped topping.
DANISH STYLE CUKES
thank you June
1 cucumber
1 cup sugar
1 1/4 cup white vinegar
Dill seed
Salt - optional
Wash and slice cucumber very thin. If using salt, salt light between
layers. Cover with ice and refrigerate several hours or overnight.
Drain and squeeze water out. Mix sugar with vinegar, stirring well to
dissolve sugar. Add to cukes in a bowl. Sprinkle a little dill over
batch. Refrigerate several hours. Will keep about 2 weeks.
Note: My mother in law also added sliced onion.
HAM 'N' BEAN STEW
2 (16 ounce) cans baked beans
2 medium potatoes, peeled and cubed
2 cups cubed fully cooked ham
1 celery rib, chopped
1/2 cup water
In a 3-quart crock pot, combine all ingredients; mix well. Cover and
cook on LOW for 7 hours or until the potatoes are tender.
CHEESY EASY TURKEY LOAF
special thanks to Norbest.com
(Serves 6)
1 egg, beaten
1/2 cup milk
1 pound ground turkey
1 teaspoon garlic salt
3/4 cup rolled oats
1 onion, finely chopped
1/2 cup shredded sharp Cheddar cheese
3 tablespoons catsup
Combine all ingredients except catsup and mix lightly. Place in a
non-stick loaf pan. Spread top with catsup. Bake 1 hour in a pre-heated
350 degree oven.
CHICKEN FRIED RICE
8 ounces leftover chicken, chopped or shredded
1/2 cup low sodium chicken broth
1 tablespoon low sodium teriyaki sauce or soy sauce
1/2 teaspoon ground coriander
2 large eggs, beaten
2 teaspoons vegetable oil or peanut oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 bell pepper, chopped
6 scallions, sliced white and light green parts only
1 cup frozen green peas and diced carrots, thawed
1 1/2 cups leftover cooked brown rice
In a small bowl, whisk together the chicken broth, teriyaki sauce and
coriander.
In a large skillet, heat a little bit of the oil and scramble the eggs,
then set aside. In the same skillet, heat the remaining oil and saute
the ginger, bell pepper, scallions until tender. Add the peas and
carrots and the rice and stir fry until the rice starts to brown. Add
the chicken and the sauce and mix well. Continue to cook until the
sauce starts to bubble and the chicken is heated through.
OLD FASHIONED HASH
2 tablespoons oil
1 medium onion, chopped
3 cup potatoes, cooked and diced
3 cup beef, cooked and diced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup gravy
2 tablespoons ketchup
1 tsp mustard
In skillet, brown onion in oil. Add remaining ingredients and cook
until well browned. Top meal with a soft roll.
LEFTOVER TURKEY & HAM
4 russet potatoes (8 oz.) peeled and cut into chunks
1/2 cup low fat buttermilk
1 teaspoon nutmeg freshly grated
1/4 teaspoons white pepper freshly ground
1/4 teaspoons sea salt
4 slices cooked ham (thin slices)
4 slices cooked turkey (thin slices)
Boil the potatoes for 30 minutes, drain, and return to the pot over low
heat. Put a kitchen towel over the top of the pot and let them dry out.
(This will prevent a watery consistency in your final product.) In a
medium bowl, mash together the boiled potatoes, buttermilk, and
seasonings. Set aside and keep warm.
Create an informal mold. Rub the ham around the inside of a soup bowl
to lubricate the surface. Layer the ham and turkey to cover the inside
of the bowl. Spoon in the hot potatoes, completely covering the meat to
about 1/4 inch from the top of the rim, and smooth out the top. Invert
the bowl over the middle of a plate, and give it a couple of sharp
shakes. The potatoes should unmold in a meat-covered mound.
PORK & POTATO PATTIES
2 cup leftover mashed potatoes seasoned
1 cup leftover meat finely chopped
2 teaspoons onion, finely chopped
2 egg yolks
2 tablespoons milk
1/8 teaspoon pepper
2 tablespoons oil
Combine all ingredients, except oil, and form into patties. Place in
oiled frying pan and cook until heated through.
HOT BUT TASTY SOUP
4 cups tomato juice
1/4 cup dehydrated onion flakes
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
6 peppercorns
3 whole cloves
1 bay leaf
1/4 teaspoon cayenne pepper - or to taste
Combine all ingredients in saucepan. Cook over moderate heat for 20
minutes, stirring occasionally. Strain, serve hot.
Serves 4
4 SEASON SOUP
1 soup bone
2 beef shanks
2 medium onions
4 celery stalks with leaves
1 package Lipton chicken soup
Salt and pepper
1 chicken bouillon cube
1/2 cup uncooked rice
1 can chicken rice soup
2 teaspoons dried parsley
Cover bone, shanks, salt and pepper, celery and onion with water and
cook 2 hours or until tender. Take meat and bones from water, cool meat
and cut in small pieces. Put rice, soup mix, chopped meat and bouillon
in the stock and boil an additional hour. Add chopped vegetables if
desired.
FRENCH ONION SOUP
6 cups water
2 onions, chunked
1 package dry onion soup
2 beef bouillon cubes
Garlic toast or rusk
Shredded mozzarella cheese
Shredded Cheddar cheese
Place onions, soup mix and bouillon in water and cook 15 minutes. Place
serving of hot soup in thermos, in separate containers take a slice of
garlic toast or rush, and cheeses that have been mixed. When ready to
eat top soup with bread and cheese.
CHILI FROM THE NETHERLANDS
thank you Dianne
2 pounds hamburger
1 cup chopped onion
1 teaspoon garlic powder
1 medium size V-8 juice
2 cans tomato soup
2 cans kidney beans
1 can each, green and wax beans
1 quart stewed tomatoes
1/2 cup diced green pepper
1 1/2 cups chopped celery
2 teaspoons Parmesan cheese
2 teaspoons sugar
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vinegar
2 teaspoons chili powder
Brown hamburger with onion, drain. Add rest of ingredients in a large
kettle. Simmer 2 1/2 - 3 hours over medium heat, stirring occasionally.
Serves 6 and goes well with homemade bread.
CARROT SOUP
1 1/2 cup chicken broth
1/2 cup chopped onion
1 cup sliced carrots
1 tablespoon snipped parsley
1/2 teaspoon dried basil, crushed
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
Dash of pepper
1 cup milk
In saucepan, combine broth, onion, carrots, parsley and basil. Bring to
a boil, reduce heat, cover and simmer 12 minutes. Blend half in a
blender,pour into a large bowl. Blend second half and add to first
batch. In saucepan, melt butter with salt and pepper, add flour and
milk, cook until thickened. Add carrot mixture.
EASY & TASTY POTATO SOUP
thank you Angie
2 cups chicken broth
1 stalk celery,chopped
2 or 3 green onions,chopped
1 tablespoon red bell pepper,chopped
1 small carrot,chopped
4 cups mashed potatoes
Finely chop celery, pepper, onion and carrot. Boil chopped vegetables
in chicken broth using covered pot. When tender, add mashed potatoes
and stir until well blended. If thicker soup is desired, add additional
mashed potatoes.
BANANA BARS
thanks Pat
1/2 cup butter or margarine
2/3 cup brown sugar
1 egg
1 teaspoon vanilla
3 ripe bananas
1&1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons baking powder
1/2 teaspoons salt
2 tablespoons poppy seeds
3/4 cup raisins
Confectioners' sugar
In the bowl of a mixer, cream the butter and sugar and add the egg and
vanilla. Mash the bananas (which will make about 1-1/2 cups) and stir
them in. Combine the flours, cornmeal, baking powder, salt and poppy
seeds and stir into creamed mixture until all blended. Add the raisins.
Spread in a greased 13 x 9 inch baking pan and bake at 350 degrees for
20 to 25 minutes, until the edges are golden. Cool on a rack, dust with
powdered sugar and cut into bars.
Makes 3 dozen bars.
CARAMEL CRISP PUDDING
1/2 cup sugar
8 tablespoons water
2 eggs
2 cup milk
4 slices wholemeal sandwich bread cut into medium sized cubes
In a small saucepan, dissolve the sugar in 4 tablespoons of the water.
Boil rapidly until mixture turns a caramel brown. Cool slightly.
Gradually add remaining water; boil again until caramel syrup forms.
Place the bread cubes in a small, buttered baking dish or casserole.
Pour syrup evenly over the bread.
Beat eggs until light; stir in the milk until blended. Pour over bread;
let stand 15 minutes. Bake at 150 C until custard is set and top is
crusty, 45-50 minutes.
Serve warm or well chilled.
ORANGE SNOW PUDDING
1/2 tablespoon granulated gelatin
1/2 tablespoon lemon juice
1/3 cup orange juice
1/3 cup boiling water
1/4 cup sugar
1 egg white, whipped stiff
Soak gelatin five minutes in the fruit juices. Add boiling water and
stir, over hot water if necessary, until dissolved. Add the sugar.
Chill until beginning to thicken; then whip until white and frothy. Add
the egg white and set aside to chill until firm.
BROWN SUGAR TAPIOCA
2 1/2 cups brown sugar
3 cups water
1 cup raisins
1/2 cup Minute tapioca
1 teaspoon vanilla
1 cup raisins
1/2 cup pecan meats
Put sugar, raisins, water and tapioca in double boiler. Cool until
thick. Add vanilla,and cut pecans, cool and serve with whipped cream,
whipped topping or ice cream sauce.
GRANDMA ALICE'S CHOCOLATE PUDDING
4 tablespoons flour
2 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
Bring water to a boil in bottom of double boiler. Place flour in top of
double boiler,use enough milk to make a smooth paste, then add
remaining milk, sugar and salt. Place on bottom with boiling water and
cook until thick. Stir frequently. Remove from heat, add a little of
the mixture to the egg yolks, then add yolks to pan and cook a few
minutes longer. Remove from heat, add vanilla and butter.
PINEAPPLE ANGEL ICEBOX CAKE
1 can grated pineapple
1 cup whipping cream, whipped stiff
1/2 pound marshmallows,chopped small
Grated coconut
Drain juice from pineapple, add marshmallows, whipped cream and let
stand over night in ice bod. When ready to serve, cut slices of angel
food cake about 1 inch thick and spread 2 tablespoons of pineapple
mixture evenly over cake. Sprinkle with grated coconut.
HONEY NUT CHEERIOS GRANOLA
thank you Katherine
1/4 pound butter
1 cup brown sugar
1/4 cup Karo syrup
1/2 teaspoon soda
6 cups Honey Nut Cheerios
1/2 cup raisins
1 cup salted peanuts
Place butter, syrup and brown sugar in a saucepan and bring to a boil.
Cook for 2 minutes. Remove from heat and add soda. Add Cheerios,
raisins and salted peanuts in a buttered bowl and mix together. Pack in
an 11x13 inch pan or cookie sheet. Bake 15 minutes at 250 degs. Let
stand 30 minutes.
SWEET POTATO CHIPS
2 medium sweet potatoes
2 tbsp. olive oil
Salt and pepper
Paprika
Preheat the oven to 450 degrees. Peel 2 medium sweet potatoes and slice
as thinly as possible. Toss with 2 tablespoons of olive oil and spread
in a thin layer on a cookie sheet. Sprinkle with salt, pepper, and
paprika. Bake about 20 minutes or until crispy.
Makes 4 servings.
CHEESE STRAWS
1/4 cup plus 1 tablespoon Romano cheese, finely grated
1 tablespoon paprika
1/2 teaspoon black pepper
1/4 pound prepared puff pastry dough, defrosted according to package
directions
All-purpose flour, for dusting
1 egg white lightly beaten with 2 teaspoons. of water
Preheat the oven to 400 degrees. Line two large baking sheets with
parchment or waxed paper, cut so that 1 inch of metal is exposed at
each end of the pan. In a bowl, combine cheese, paprika, and pepper,
and set aside.
Place the puff pastry on a lightly floured work surface and dust. Roll
the dough into a 12- by 10-inch rectangle, about 1/16 of an inch thick.
Brush the dough with a little bit of egg wash. Sprinkle half of the
cheese mixture evenly over the surface, spreading it with your fingers.
Lightly flatten the dough with a floured rolling pin. Fold the
rectangle in half crosswise to enclose the cheese, forming a 7 1/2- by
10-inch rectangle. Brush the top with more egg wash; sprinkle half of
the remaining cheese mixture over the surface, spreading evenly; roll
lightly again. Turn the dough over and repeat the procedure on the
other side.
MONKEY SEE, MONKEY DO
1 1/4 cups dried bananas
1 cup each dried papaya and dried mango
1/4 cup sliced almonds
1/4 cup coconut
1/4 cup mini chocolate chips
Combine ingredients and enjoy!
CRANBERRY NUT MIX
2 cups sunflower seeds, raw
1 cup pine nuts
1 cup pumpkin seeds, raw
1 cup cranberries, dried and sweetened
1 cup raisins
Measure all of the ingredients into a mixing bowl and stir with a
wooden spoon until well combined.
TRAIL BLAZER BARS
1 cup butter
1 1/2 cups packed brown sugar
1 cup quick cooking oats
1 cup whole wheat flour
1 cup white flour
1/2 cup wheat germ
4 teaspoons grated orange peel
4 eggs, lightly beaten
2 cups whole almonds
1 cup chocolate chips
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup shredded coconut
Heat oven to 350 degrees F. Cream butter with 1 cup brown sugar. Stir
in oats, wheat flour, white flour, wheat germ and orange peel. Press
mixture into bottom of an ungreased 13 x 9-inch baking pan.
Combine eggs, almonds, chocolate chips, dates, apricots, coconut and
remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over
butter mixture. Spread evenly in pan. Bake 30 to 35 minutes and cool
before cutting into bars.
CHOCOLATE FROSTED PEANUT BUTTER RICE KRISPIE
BARS
3 cups Rice Krispies
1/2 cup granulated sugar
3/4 cup corn syrup
1/2 cup firmly packed brown sugar
1/2 cup butter
3/4 cup peanut butter
1/2 teaspoon vanilla extract
Frosting:
1/2 cup semisweet chocolate chips
1 cup butterscotch chips
Grease a 9 x 12-inch baking pan. Pour Rice Krispies into pan. Set aside.
Bring sugar, corn syrup, brown sugar and butter to a boil in a large
saucepan or Dutch oven. Remove from heat and stir in peanut butter and
vanilla extract. Pour mixture over the Rice Krispies quickly and stir
to mix, patting down evenly.
Frosting: In a small saucepan over low heat, melt semisweet chocolate
chips and butterscotch chips. (If desired, skip the butterscotch chips
and use 1 1/2 cups melted chocolate chips instead.) Spread melted chips
evenly over the top of Rice Krispies bars. Allow to cool before cutting
into squares.
Makes about 48 bars.
PB & CEREAL BARS
9 cups Corn, Rice and Wheat Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup margarine or butter
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Pour cereals into large bowl; set aside.
In 1-quart microwave-safe bowl combine chocolate chips, peanut butter
and margarine. Microwave on HIGH 1 to 1 1/2 minutes or until smooth,
stirring after 1 minute. Stir in vanilla extract. Pour chocolate
mixture over cereals, stirring until all pieces are evenly coated. Pour
cereal mixture into a large resealable plastic bag with confectioners'
sugar. Seal securely and shake until all pieces are well coated. Spread
on wax paper to cool.
In small saucepan over low heat melt chocolate chips, peanut butter and
margarine until smooth, stirring often. Remove from heat; stir in
vanilla extract. Continue as above.
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TURKEY
CLUB SANDWICH
1 tablespoon fat-free mayonnaise
1 teaspoons chopped fresh basil
3 slices sourdough bread, toasted
2 ounces cooked natural turkey breast, sliced
1-2 slices low-sodium bacon
1 bibb lettuce leaf
2 slices tomato
1 ounces Swiss cheese
In a small bowl, add the mayonnaise and basil. Stir to mix evenly.
Spread 1 teaspoon of the mayonnaise mixture on each slice of bread.
To prepare the sandwiches, place 1 slice of bread on a plate. Top with
1 ounce turkey and 1 1/2 slices bacon. Add another slice of bread, 1
ounce turkey, 1 lettuce leaf, 2 slices tomatoes and 1 ounce cheese. Top
with the last slice of bread. Place a toothpick in each half of the
sandwich and cut the sandwich in the center.
Serves two.
Nutritional Analysis(per serving) Serving size: 1 sandwich
Calories 475 Cholesterol 775 mg
Protein 35 g Sodium 797 mg
Carbohydrate 45 g Fiber 3 g
Total fat 17 g Potassium 589 mg
Saturated fat 8 g Calcium 300 mg
Monounsaturated fat 6 g
Dietitian's tip:
Serve this double-decker sandwich with carrot and celery sticks and red
and green grapes. If you don't like Swiss cheese, substitute any other
variety, such as Gouda or cheddar cheese.
Source: Mayo Clinic
CHICKEN CAESAR PITA
1 can (5 ounces) chunky white meat chicken packed in water, drained
3/4 cup chopped romaine lettuce
1 Roma tomato, chopped (about 3/4 cup)
1/4 cup grated fresh Parmesan cheese
1/3 cup fat-free Caesar dressing
1 whole-wheat pita bread, cut in half
In a small bowl, add the chicken, lettuce, tomato, Parmesan cheese and
Caesar dressing. Toss to mix evenly. Cover and place in the
refrigerator for 10 minutes. Stuff the chicken mixture into the pita
bread halves. Serve immediately.
Serves two
Nutritional Analysis(per serving) Serving size: 1 pita half
Calories 219 Cholesterol 33 mg
Protein 18 g Sodium 1,047 mg
Carbohydrate 24 g Fiber 4 g
Total fat 5 g Potassium 300 mg
Saturated fat 3 g Calcium 143 mg
Monounsaturated fat 1 g
Dietitian's tip:
Instead of using chicken from a can, you can grill boneless, skinless
chicken breasts. Cube the grilled chicken and add to the recipe. To
make it a meal, add a side of baked potato chips, carrot sticks, and
sliced pineapple and bananas.
Source: Mayo Clinic
WHITE CHICKEN CHILI
1 can (10 ounces) white chunk chicken
3 cups cooked white beans
1 can (14.5 ounces) low-sodium diced tomatoes
4 cups low-sodium chicken broth
1 medium onion, chopped
1/2 medium green pepper, chopped
1 medium red pepper, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Cayenne pepper, to taste
6 tablespoons shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro
6 ounces baked tortilla chips (about 65 chips)
In a large soup pot, add the chicken, beans, tomatoes and chicken
broth. Cover and simmer over medium heat. Meanwhile, spray a nonstick
frying pan with cooking spray. Add the onions, peppers and garlic and
saute until the vegetables are soft, 3 to 5 minutes. Add the onion and
pepper mixture to the soup pot. Stir in the chili powder, cumin,
oregano and, as desired, cayenne pepper. Simmer for about 10 minutes,
or until all the vegetables are soft.
Ladle into warmed bowls. Sprinkle each serving with 1 tablespoon cheese
and 1 teaspoon cilantro. Serve with baked chips on the side (about 10
chips with each serving of chili). Serves 6
Nutritional Analysis(per serving) Serving size: About 2 cups
Calories 376 Cholesterol 22 mg
Protein 25 g Sodium 474 mg
Carbohydrate 60 g Fiber 12 g
Total fat 5 g Potassium 845 mg
Saturated fat 2 g Calcium 232 mg
Monounsaturated fat 1 g
Dietitian's tip:
Instead of using chicken from a can, you can grill boneless, skinless
chicken breasts. Cube the grilled chicken and add to the recipe. To
make it a meal, add a side of baked potato chips, carrot sticks, and
sliced pineapple and bananas.
Source: Mayo Clinic
CHOCOLATE PUDDING PIES
than you Mary
1 package (3 ounces) instant chocolate pudding
2 cups fat-free milk
6 graham cracker crusts, individual sizes
6 tablespoons whipped topping
Sprinkles, for garnish
Directions
In a medium-sized bowl, add the pudding and milk. Whisk until evenly
mixed. Cover and refrigerate until the pudding thickens, about 5
minutes. Spoon 1/3 cup prepared pudding into each graham cracker crust.
Top each with 1 tablespoon whipped topping and garnish with sprinkles.
Serve immediately.
Serves 6
Nutritional Analysis(per serving) Serving size: 1 pie
Calories 211 Cholesterol 2 mg
Protein 4 g Sodium 388 mg
Carbohydrate 32 g Fiber 1 g
Total fat 7 g Potassium 113 mg
Saturated fat 2 g Calcium 76 mg
Monounsaturated fat 0 g
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CHICKEN
SANDWICH SACK LUNCH
Whole wheat bread spread with mustard and filled with 3 ounces sliced
chicken, spinach leaves, and sliced tomato
3/4 cup carrot sticks
1/2 cup low-fat fruit-flavored yogurt
Low-calorie beverage (40 calories or less per cup)
Note – remember to put spinach and sliced tomato on sandwich just
before eating. No soggy bread.
CHEF SALAD
2 cups torn fresh spinach, 1 sliced hard-cooked egg, 1 ounce chicken,
turkey, or ham strips, 1 ounce mozzarella cheese strips, 2 tablespoons
low-calorie salad dressing, 1/4 cup fat-free croutons
Whole grain roll with honey
1/2 cup low-calorie pudding
FRUIT SALAD AND COTTAGE CHEESE
3/4 cup low-fat cottage cheese
1 cup fruit canned in juice
4 cracker squares
Low-calorie beverage (40 calories or less per cup)
Source: American Dietetic Assn.
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CHICKEN
AND COLESLAW WRAP
1 can (5 ounces) chunky white meat chicken in water, drained
1 cup coleslaw, without dressing
1 can (4 ounces) crushed pineapple, drained
1/4 cup reduced-fat coleslaw dressing
2 flour tortillas, each 8 inches in diameter
In a small bowl, add the chicken, coleslaw, pineapple and dressing.
Stir to mix evenly. Cover and refrigerate for at least 25 minutes. Top
each tortilla with the chicken mixture. Fold both sides of each
tortilla up over the filling, and then roll to close. Serve immediately.
SPLIT PEA SOUP
For the Chive Cream:
3 tablespoons coarsely chopped fresh chives, plus long cuts for garnish
3 tablespoons fat-free plain yogurt
1 tablespoon low-fat buttermilk
1/4 teaspoon sugar
Pinch of salt
Soup:
2 tablespoons olive oil
1 yellow onion, chopped
1/2 teaspoon salt
1 large carrot, peeled and chopped
2 cloves garlic, minced
1 1/2 cups dried yellow or green split peas, picked over, rinsed and
drained
3 cups water
3 cups vegetable stock or broth
1/4 teaspoon freshly ground black pepper
1/2 cup chopped lean ham
To make the chive cream, in a small blender or food processor, combine
the chopped chives, yogurt, buttermilk, sugar and salt. Process until
well blended. Cover and refrigerate until needed.
In a large saucepan, heat the olive oil over medium heat. Add the onion
and saute until soft and lightly golden, about 6 minutes. Stir in 1/4
teaspoon of the salt. Add the carrot and saute until the carrot is
softened, about 5 minutes. Add the garlic and saute for 1 minute. Stir
in the split peas, water, stock, the remaining 1/4 teaspoon salt and
the pepper and bring to a boil. Reduce the heat to low, cover
partially, and simmer until the peas are tender, 60 to 65 minutes. In a
blender or food processor, puree the soup in batches until smooth and
return to the saucepan over medium heat. Reheat gently. Ladle into
warmed individual bowls. Top each serving with a drizzle or swirl of
chive cream and garnish with a sprinkle of chopped ham and a few long
cuts of fresh chives. Serve immediately.
APPLES WITH DIP
4 ounces fat-free cream cheese
1 tablespoons brown sugar
¾ teaspoons vanilla
1 tablespoons chopped peanuts
¼ cup orange juice
2 apples, cored and sliced
Place the cream cheese on the counter to allow it to soften, about 5
minutes.
To make the dip, combine the brown sugar, vanilla and cream cheese in a
small bowl. Mix until smooth. Stir in the chopped peanuts.
Place the apples in another bowl. Drizzle orange juice over the apples
to prevent browning. Serve the sliced apples with the dip.
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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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