Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
We've had some interest in the current Monthly Theme topic: Easy Does
It. I've already done some searching in my files for some great recipes to share when that theme issue is posted on
October 7. I hope you'll join in and share some of your own. You can read more about it and find the handy links to use for emailing yours in the
Monthly Theme, Recipe Submissions section.
I would like to thank the following readers for their donation to A to Z
Recipes. Not only for the wonderful recipes and friendship they've shared, but for their recent donation toward the upcoming renewal fees (to keep this publication
going to over 5,000 A to Z Recipes Newsletter readers):
Larry Holmes, Toronto, Canada
Patti, Charlevoix, MI
Rita K., Niceville, FL
We're on the road to Michigan, folks! We'll be in the air headed to Frankenmuth just one month from today. In the
Regional Recipes section, Patti in Charlevoix, Michigan, gives us a sample of what to expect when we reach the area. She has prepared a few articles for your enjoyment which will be posted in the days and weeks before our visit. You will agree that she is a wonderful writer and researcher. Angela and I can hardly wait to visit with those who will be attending. It is not too late for you to join in. The gathering is casual and costs nothing extra to attend. Just take care of your own expenses and you're good to go. Here is the link where you can read more about
it: Great
Northern Escape.
You will find some tasty morsels in today's issue. We've rounded out the issue with other items to make you think and laugh, too. Guess who helped? These fine folks did, that's who:
Treva, Knoxville, TN
Rusty, FL
Jim, WA State
Barbara, Chula Vista, CA
Patti, Charlevoix, MI
Johnny, LA
Lisa H., Belmont, NC
Linda H., Rosharon, TX
Mary S., Nashville, TN
Leasa, IA
Larry Holmes, Toronto, Canada
Donna, Elkhorn, WI
Marty B., Tell City, IN
Aafrin, Pune, India
Luanne, FL
Beverley, Montreal, Canada
Ann, FL
Jean, Syracuse, NY
We'll see you here again on Sunday with our final installment (it is huge) of last month's theme topic of
Bountiful Breakfast, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link
for more information: Great Northern Escape.
I hope to see you there!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Food For Thought
"Behind every great man is a woman rolling her eyes."
~Jim Carrey
Shared by Treva, Knoxville, TN
Ramblings
This is truly being Rich !!
Shared by Rusty, FL
It was a busy morning, approximately 8:30 a.m., when an elderly gentleman in his 80's, arrived to have stitches removed from his thumb.
He stated that he was in a hurry as he had an appointment at 9:00 am. I took his vital signs and had him take a seat, knowing it would be over an hour before someone would to able to see him. I saw him looking at his watch and decided, since I was not busy with another patient, I would evaluate his wound.
On exam, it was well healed, so I talked to one of the doctors, got the needed supplies to remove his sutures and redress his wound.
While taking care of his wound, we began to engage in conversation. I asked him if he had another doctor's appointment this morning, as he was in such a hurry. The gentleman told me no, that he needed to go to the nursing home to eat breakfast with his wife.
I then inquired as to her health. He told me that she had been there for a while and that she was a victim of Alzheimer's Disease.
As we talked, I asked if she would be upset if he was a bit late. He replied that she no longer knew who he was, that she had not recognized him in five years now.
I was surprised, and asked him, "And you still go every morning, even though she doesn't know who you are?"
He smiled as he patted my hand and said, "She doesn't know me, but I still know who she is."
I had to hold back tears as he left, I had goose bumps on my arm, and thought, "That is the kind of love I want in my life."
True love is neither physical, nor romantic.
True love is an acceptance of all that is, has been, will be, and will not be.
Peace is seeing a sunset and knowing who to thank.
The happiest people don't necessarily have the best of everything; they just make the best of everything they have. (Amen to that)
To feel rich, count all the things you have that money can't buy.
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!
Did You Know?
Interesting Human Body Facts
Shared by Jim, WA State
-A full bladder is roughly the size of a soft ball.
- Approximately 75% of human feces is made of water.
- It takes the food seven seconds to get from your mouth to your stomach.
-One human hair can support 3kg.
- Human thighbones are stronger than concrete.
-The attachment of human muscles to skin is what causes dimples.
-Your thumb is the same length of your nose.
- A woman's heart beats faster than a man's.
- If the average male never shaved, his beard would be 13 feet long when he died.
- Men without hair on their chests are more likely to get cirrhosis of the liver than men with hair.
-There are about one trillion bacteria on each of your feet.
- Side by side, 2000 cells from the human body could cover about one square inch.
- Women blink twice as much as men.
-The average person's skin weighs twice as much as their brain.
- When you are looking at someone you love, your pupils dilate, they do the same when you are looking at someone you hate.
- It takes twice as long to lose new muscle if you stop working out than it did to gain it.
-You're ears secrete more earwax when you are afraid than when you aren't.
-Your body uses 300 muscles to balance itself when you are standing still.
- If saliva cannot dissolve something, you cannot taste it.
-The average woman is 5 inches shorter than the average man.
Checked out the length of your thumb..
Didn't ya?
Yes you did, you know you did.... admit it
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!
What are we looking for in a recipe more often than anything else? For most of us, it is something easy and delicious to serve our family. So, in this Monthly Theme we will focus on recipes that not only please the palate, but are easy to prepare. Many readers are hesitant to send in recipes because, let's face it, we've got some pretty good cooks in our a2z family. Experienced cooks can whip up a gourmet meal in the blink of an eye. For others, we either do not know how to prepare elaborate meals, or don't have the time to do it. We are looking for something easier but still delicious. For all of you who have a recipe that unfailingly works every time but is easy to prepare, now's your time to shine by submitting yours for publication. I know our seasoned cooks will have plenty of recipes to share, as well. I love a simple recipe that makes me say "Duh! Why didn't I think of that?!?!" So, how about it? Easy does it!
Won't you join in the fun by sharing your own recipes for Easy Does It? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Easy Does It recipes with us.
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 Easy Does It. We will collect them the remainder of this month and post them on the first Sunday of October. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Easy Does It
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, 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 only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Easy Does It.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Please send your request using this link. Tell us some basic
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Your Name (first name required)
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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
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
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
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
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)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
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
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Because I'm a Man...
Shared by Barbara, Chula Vista, CA
Because I'm a man, when I lock my keys in the car, I will fiddle with a coat hanger long after hypothermia has set in. Calling AAA is not an option. I will win.
Because I'm a man, when the car isn't running very well, I will pop the hood and stare at the engine as if I know what I'm looking at. If another man shows up, one of us will say to the other, "I used to be able to fix these things, but now with all these computers and everything, I wouldn't know where to start." We will then drink a couple of beers and talk sports in a male bonding ritual.
Because I'm a man, when I catch a cold, I need someone to bring me soup and take care of me while I lie in bed and moan. You're a woman. You never get as sick as I do, so for you, this is no problem.
Because I'm a man, I can be relied upon to purchase basic groceries at the store, like milk or bread. I cannot be expected to find exotic items like "cumin" or "tofu." For all I know, these are the same thing.
Because I'm a man, when one of our appliances stops working, I will insist on taking it apart, despite evidence that this will just cost me twice as much once the repair person gets here and has to put it back together.
Because I'm a man, I must hold the television remote control in my hand while I watch TV. If the thing has been misplaced, I may miss a whole show looking for it, though one time I was able to survive by holding a calculator instead. (applies to engineers only)
Because I'm a man, there is no need to ask me what I'm thinking about. The true answer is always either $ex, cars, $ex, sports or $ex. I have to make up something else when you ask, so just don't ask.
Because I'm a man, you don't have to ask me if I liked the movie. Chances are, if you're crying at the end of it, I didn't... and if you are feeling amorous afterwards... then I will certainly at least remember the name and recommend it to others.
Because I'm a man, I think what you're wearing is fine. I thought what you were wearing five minutes ago was fine, too. Either pair of shoes is fine. With the belt or without it, looks fine. It does not make your rear end look too big. It was the pasta and potatoes and margaritas that did that. Your hair is fine. You look fine. Can we just go now?
Because I'm a man, and this is, after all, the year 2007, I will share equally in the housework. You just do the laundry, the cooking, the cleaning, the vacuuming, and the dishes, and I'll do the rest. Like wandering around in the garden with a beer, wondering what to do.
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!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
FRANKENMUTH, MICHIGAN
Prelude to The Great Northern Escape
~Submitted by Patti, Charlevoix, MI
Restaurant
A trip to Frankenmuth would not be complete without a visit to Zehnder's Inn and dine on their succulent family style chicken dinner. During the year Zehnder's guests will consume 840,000 pounds of chicken, 26,000 pounds of coffee, and be served over 40,000
complimentary special ice cream sundaes. Open year round, he busiest day at the Inn was Oct. 19, 1986 when 5,916 guests were served. Slowest day, according to records, was during the 1930's when receipts totaled seven cents. On that day a gentleman bought a "Speckled Sport" cigar and remained in the barroom to smoke it to its tip.
In 1856 the Exchange Hotel opened in Frankenmuth with the Zehnder family purchasing the hotel in 1927 and gradually expanding into Zehnder's Marketplace consisting of Z-Bakery, Z-Gifts and Z-Chef's Cafe, all on the lower level. The bakery annually bakes almost a half million loaves of bread (35
varieties) including the best selling baked good - Stollen (fruit bread).
Many years ago, after dining on a chicken dinner, I asked the waitress how the chicken was cooked. She explained that they first par-boil the chicken, then coat it in equal parts of cornmeal and flour, then deep fry it. I have no idea if it is still cooked this way.
Autumn is such a great time of year! Seasonal produce overflows the bins at grocery stores and farm markets. Truly fresh vegetables and fruits fill the air with their wonderful aromas. I place tomatoes, cucumbers, sweet peppers and sweet corn in this "fresh" category because it is only for a short period each year when we get these wonderful vegetables that really taste the way God intended them to taste.
Right now my corn and sweet pepper plants are producing more than my wife and I could ever eat so we've come up with rather creative recipes to enjoy them. Nice thing about being a chef is that original recipes just seem to pop up into my head as I explore my garden and what it has to offer at any given time during the growing season. I'd like to share a recipe for corn relish and grilled chicken because it not only tastes good with its use of fresh autumn product, but it also is a "trendy" kind of recipe with its Southwestern flair and it's low fat! Hope you enjoy my Autumn Sweet Corn and Chile Pepper Relish Grilled Chicken Breast.
For the Relish:
2 cups cooked sweet corn cut from the cob (3 to 4 ears)
1/2 cup diced red onion
1/2 cup diced Spanish onion
1 cup peeled & diced cucumber
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
juice of one lime
salt & fresh ground black pepper
1 tsp. Tabasco sauce
1 1/2 tsp. ground cumin
1 1/2 tsp. sugar
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 tsp. minced jalapeño peppers
1 tsp. mince garlic
In a large bowl, combine all the relish ingredients. Toss until combined. Cover and refrigerate for at least 24 hours.
For the Chicken:
Six 8 ounce chicken breasts - boneless and skinless
2 TBSP olive oil
salt and ground black pepper to taste
To prepare the chicken, preheat your gas grill or light the charcoal grill (charcoal is still the best!)
Rub the chicken breasts with olive oil and season with salt & pepper to taste.
Place on medium hot grill. Cook 6-8 minutes per side at medium heat, until slightly charred and cooked through.
Serve these chicken breasts with a generous portion of the relish.
Warm flour tortillas and a tomato/cucumber vinaigrette finish this wonderful weekend cookout.
QUESTIONS OR COMMENTS
John Zehnder, Certified Executive Chef, ACF Vice-President
Director of Zehnder's Food & Beverage jzehnder@zehnders.com
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Recipe Favorites
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1 beef shoulder roast, about 5 pounds
1/4 pound piece of salt pork, sliced into 1/4-inch strips
6 to 8 cloves garlic, minced
3 cups minced onion
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon Creole seasoning blend
1/4 cup lard, bacon drippings or solid shortening (e.g., Crisco)
6 carrots, diced
6 ribs celery, sliced
1 tablespoon minced parsley
2 to 3 sprigs fresh thyme
1 cup good red wine
6 to 7 cups boiling water
2 beef marrow bones
2 to 3 quarts beef stock, boiling
Cut a pattern of incisions across the top of the roast every couple of inches, each long and deep enough to hold a slice of salt pork. Combine half the garlic, 1 cup of the onion (mince this finely), 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper, and push this mixture into the slits you've made for the salt pork. Press salt pork into the beef and tie it securely, trying to make the shape of the roast as even as possible for even cooking.
In a pot broad and deep enough to hold the roast with room to spare, melt the lard over medium heat. Brown the roast well all around, keeping the salt pork inside. Add all remaining seasonings, carrots, celery, parsley and thyme to the pot, cooking until the onions are limp. Add wine and enough boiling beef stock or water to nearly cover beef. Add bones. Cover pot and simmer 4 hours, until beef is very tender.
Remove beef from pot to another dish that will hold dripping juices. Raise heat under liquid and boil hard, uncovered, 45 minutes. While boiling down the gravy, baste the roast so it doesn't dry out.
Remove salt pork strips from beef and slice it as best you can (it will fall into chunks and shreds; the smaller you shred it, the more it'll be like the legendary "debris" from Mother's), putting the pieces into a separate serving or storage dish. Strain the gravy, season it to taste with salt, freshly ground pepper and optionally a small pinch or two of cayenne and pour it over the beef. There should be about a quart of gravy. The resulting mixture should be sloppy, luscious and profoundly beefy.
Serve on fresh, crisp crusted New Orleans style French bread -- average po-boy size is at least nine inches. Make sure the French bread (a good baguette will do) is not chewy. The bread must be crispy on the outside and light on the inside. Serve your roast beef probes dressed (with lettuce, tomatoes, pickles, etc.) or with nuttin' on it, but "mynez" (mayonnaise, that is) really is a must. Optionally, you could serve this as a plate lunch or dinner with vegetables and potatoes as well.
PECAN STREUSEL SQUARES
~Submitted by Lisa H., Belmont, NC
These luscious dessert squares contain a streusel mix which serves as a base, filling, and topping. The filling also contains maple syrup and pecans.
Crust:
3 cup all-purpose flour
3/4 cup packed brown sugar
1-1/2 cups (3 sticks) butter or margarine
Filling:
3/4 cup packed brown sugar
1-1/2 cup maple syrup
1 cup milk
1/3 cup butter or margarine, melted
1 tsp. vanilla extract
4 eggs
1-1/2 cup chopped pecans
For Crust: Preheat oven to 400 degrees. In large bowl, combine flour, 3/4 cup brown sugar and 1 1/2 cups butter until mixture is crumbly. Reserve 2-cups of the crumbs. Press remaining crumbs into bottom and 1-inch up sides of a 13x9x2-inch oven-proof dish or baking pan. Bake for 20 minutes or until golden brown.
For Filling: Combine 1/4-cup of the reserved crumbs and the filling ingredients in a bowl. Pour over prebaked crust. Bake 10 minutes longer at 400 degrees. Remove from oven. Reduce oven temperature to 350 degrees. Sprinkle remaining crumbs over filling. Bake 20 to 25 minutes longer or until filling is set and crumbs are golden brown. Cool slightly in dish or pan. Cut into squares. Serve warm or cooled with a topping of whipped cream or ice cream, if desired.
Number of servings: 12
BENIHANA JAPANESE FRIED RICE
~Submitted by Barbara, Chula Vista, CA
4 cups cooked rice
1 cup frozen peas - thawed
2 tbsp finely grated carrot
2 eggs - beaten ½ cup diced onion
1½ tbsp butter
2 tbsp soy sauce salt pepper
Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1½ tbsp of butter in a large frying pan over medium/high heat. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
Makes 4 servings.
WATERMELON PUNCH
~Submitted by Linda H., Rosharon, TX
1 small to medium watermelon
1 small can limeade
vodka to your taste
(Can use ginger ale instead of vodka)
Directions:
Cut watermelon in half and scoop out insides. De-seed and place in blender in batches.
Blend until smooth. With one of the batches add the limeade. Mix all together and add vodka. Place in freezer to get slushy. You can serve from the watermelon shells. This is so refreshing it is very easy to over indulge on a hot day!
AMISH WHOOPIE PIE
~Submitted by Treva, Knoxville, TN
Cookies:
1 cup shortening
2 cups sugar
1 cup hot water with 2 tsp baking soda
4 1/2 cups flour
4 eggs
3/4 cup cocoa
1 cup sour milk
2 tsp vanilla
1 or 2 shakes of salt
Filling:
1 cup milk
1 cup shortening
4 Tbls flour
1 tsp vanilla
1 cup sugar
Preparation:
Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a teaspoon. Drop onto cookie sheets into small rounds, trying to keep them roughly the same size. Bake at 375 degrees F (175 degrees C) for 8-10 minutes on an ungreased cookie sheet.
For the filling: cook together the milk and flour until thick. Place in a small bowl and add sugar, shortening and vanilla. Beat until spread-able.
Choose two cookies about the same size, spread some filling on one and place the other one on top, bottoms together.
SAVORY APPETIZER PORK MEATBALLS
~Submitted by Mary S., Nashville, TN
1 pound ground pork
1/2 cup soft bread crumbs
1 egg -- beaten
2 tablespoons minced onion
1 tablespoon minced green pepper
1 clove garlic -- minced
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 8-ounce can tomato sauce
1/4 cup apple jelly
1/4 teaspoon curry powder
In a mixing bowl combine ground pork, bread crumbs, egg, onion, green pepper, garlic, salt and pepper; mix well. Shape pork mixture into about 30 one-inch meatballs. In a large skillet, brown meatballs in hot oil. Drain well. For the sauce, in a small saucepan combine tomato sauce, apple jelly and curry powder; simmer until jelly is melted, stirring occasionally. Pour the sauce over the meatballs. Cover and simmer for 15-20 minutes, stirring often.
ORANGE DELIGHT QUICK SALAD
~Submitted by Leasa, IA
Yes, I know this has cottage cheese, but it's NOT in lasagna!! lol
1 pkg orange Jell-o
1 small carton cottage cheese
1 can mandarin oranges
1 small can crushed pineapple
1 C Cool Whip
1/2 C mini marshmallows
Pour dry Jell-o powder over cottage cheese. Drain the oranges and pineapple. Mix with cottage cheese and Jell-o. Add Cool Whip and mix thoroughly. Add marshmallows, mix in gently. Refrigerate until very chilled. You may add maraschino cherries for decoration on top.
TEXAS BROWNIES
~Submitted by Larry Holmes, Toronto, Canada
2 cups all-purpose flour
2 cups granulated sugar
½ cup butter
½ cup shortening
1 cup strong brewed coffee
¼ cup dark, unsweetened cocoa
½ cup buttermilk*
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
Frosting:
½ cup butter
2 tablespoons dark cocoa
¼ cup milk
3 ½ cups unsifted powdered sugar
1 teaspoon vanilla
Butter a 17 ½ x 11-inch jelly roll pan.
In a large mixing bowl, combine the flour and sugar. In a heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer.
Pour into the jelly roll pan. Bake at 400° F for 20 minutes or until brownies test done in the center.
While brownies bake, prepared the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 49 bars.
*If you don’t have buttermilk on hand, substitute 2 teaspoon vinegar or lemon juice mixed into ½ cup milk. Or use powdered buttermilk. Mix according to package directions.
SALSA MEXICANA
~Submitted by Donna, Elkhorn, WI
This recipe is great on all types of meats and egg dishes, or just enjoy with chips.
Ingredients:
1 1/2 white onion, finely chopped
4 tomatoes, peeled, seeded and finely chopped
2 to 4 chilies Serranos, seeded and finely chopped
1/2 cup finely chopped fresh cilantro
salt to taste
juice of 1 lime
2 tablespoons olive oil
Combine onion, tomatoes, chilies, and cilantro in a bowl. Season with lime juice, salt and olive oil. Stir and allow to marinate for at least 1 hour before serving. This may be made the day ahead and refrigerated.
DOUBLE PEANUT BUTTER CAKE
~Submitted by Treva, Knoxville, TN
1/2 cup creamy peanut butter
1/4 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1 & 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
In a mixing bowl, cream peanut butter, butter and sugar. Add eggs; mix well. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Mix well. Pour into greased 9 inch square baking pan. Bake at 350°F for 30-35 minutes.
For Frosting: Cream peanut butter and butter. Add sugar, milk and vanilla; mix until smooth.
LIKE STOVE TOP
~Submitted by Marty B., Tell City, IN
1 sm. onion - minced
1 stalk celery - minced
1 Tbls. butter OR margarine
1 Tbsp. parsley flakes
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried sage
1/2 tsp. dried thyme
1 cup chicken broth
-In a saucepan, sauté onion and celery in butter until tender.
-Stir in remaining ingredients, except bread crumbs, and simmer for 5 minutes.
-Add bread crumbs, cover, turn off heat, and allow to sit for 8-10 minutes.
APPLE PANDOWDY
~Submitted by Aafrin, Pune, India
Adapted from a couple of different recipes
3 C. Apples, cored, peeled and sliced
1/4 C. Brown sugar
1 t. Cinnamon
1-1/4 C. Butter
2/3 C. Sugar
1 Egg, beaten
2-1/2 C. flour
3 t. Baking powder
1/2 t. Salt
1 C. Milk
Preheat oven to 350 degrees F. Butter a 9-inch square glass pan.
Spread apples in the bottom of pan. Mix together brown sugar and cinnamon. Sprinkle over apples.
Cream butter and sugar. Add egg. Combine flour, baking powder and salt with wire whisk. Add flour mixture alternately with milk to butter mixture.
Pour batter over the top, spreading evenly. Bake for about 50 minutes. Remove from oven. Let stand for 10 minutes. To serve, invert on serving dish or serve baking pan.
Serve with some decadent Royal Crown Vanilla Ice Cream (recipe follows) or whipped cream.
ROYAL CROWN VANILLA ICE CREAM
~Submitted by Aafrin, Pune, India
5 egg yolks
2/3 cups sugar
1 cup half and half
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract
Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half-and-half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturer's directions
CREAMY CUCUMBER SALAD
~Submitted by Luanne, FL
This goes great with cold roast beef sandwiches.
INGREDIENTS:
1 package lime flavored gelatin (Jell-O)
3/4 cup hot water
2 packages (3 ounces each) cream cheese
1 teaspoon horseradish
1 cup mayonnaise
1/4 teaspoon salt
2 tablespoons lemon juice
2 cucumbers, peeled, seeded, finely chopped or grated
1/2 cup thinly sliced sweet onions
PREPARATION:
Dissolve gelatin in hot water. Add cream cheese, mayonnaise, horseradish, and salt. Beat with electric hand-held mixer until smooth. Add lemon juice. Chill until partially set, about 30 minutes. Stir in cucumbers and onions. Pour into a 1 quart ring mold or dish of your choice ( 9 by 13 ) and chill until firm. Top with mayonnaise that you have grated a little cucumber in when served.
Beat eggs until light. Add corn and mix. Add rest of ingredients and blend. Brush griddle with melted butter and use 1/4 cup batter per cake. Brown lightly and sprinkle with confectioners' sugar. Serve with maple syrup.
Serves 4.
STUFFED TOMATOES WITH GOAT CHEESE, OLIVES AND OREGANO
~Submitted by Beverley, Montreal, Canada
After deseeding the tomatoes, sprinkle with salt to draw out the water inside.. no mushy tomatoes! :~))
INGREDIENTS
6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt
3/4 cup coarse homemade bread crumbs
3 tablespoons olive oil
1 teaspoon olive oil
3 ounces goat cheese , crumbled
2 medium cloves garlic , minced (about 2 teaspoons)
ground black pepper
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh oregano leaves
3 tablespoons pitted and chopped black olives
1. Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.
2. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, goat cheese, garlic, parsley, oregano, olives, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees; line bottom of 9 by 13-inch baking dish with foil.
3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.
"Cornmeal adds great texture and flavor to breads, as well as being as high in antioxidants as spinach," writes Robin Asbell. "The island twist of using coconut makes this bread ever so tender and luscious, even without adding oil." Bulk stores sell whole wheat pastry flour. This is more cake-like than what we know as cornbread.
1 cup unsweetened, shredded coconut
1 cup coarse cornmeal
1 cup soft whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup firmly packed brown sugar
1-1/2 cups coconut milk
1 large egg
Spread coconut on rimmed baking sheet. Bake in preheated 300F oven 5 minutes; stir. Bake 5 minutes; stir. When golden, transfer to large bowl to cool. Raise oven temperature to 400F.
To bowl of coconut, add cornmeal, flour, baking powder, salt and sugar. Break up any clumps of sugar with fingers.
In small bowl or measuring cup, whisk coconut milk and egg. Stir into coconut mixture.
Transfer to oiled 9-inch square baking pan. Bake 15 minutes or until toothpick inserted in centre comes out clean.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This is another one of my favorites to bring to a party.
8 oz. cream cheese--melted
1 can cream of celery soup
1 package pepperoni
1 loaf of French or Italian bread, sliced
Put cream cheese and soup in small crock pot. Mix well.. Cut pepperoni into fourths. Mix into crock pot. Serve warm with bread slices.
BRAISED MUSHROOMS
~Submitted by Mary S., Nashville, TN
1 1/2 pounds large mushrooms -- with stems
1 tablespoon butter
1 teaspoon garlic -- minced
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup finely chopped mixed fresh herbs: parsley, chives, tarragon, and thyme -- or use all parsley
Rinse mushrooms under cool water. Cut large mushrooms in half. Heat butter in a heavy sauté pan. Add mushrooms and cook about 5 minutes. Add garlic, red wine, Worcestershire, and soy sauce. Cover and bake for 30 minutes in 350 degree F oven. Remove from oven and add salt, pepper and herbs. Serve hot or cold as an appetizer or as a side dish.
ORZO PASTA PILAF
~Submitted by Treva, Knoxville, TN
Orzo pasta is a nice substitute for rice. It looks like rice and can be made like a pilaf, yet it has its own distinct texture and flavor.
1 cup uncooked orzo (rosamarina) pasta
2 tablespoons Butter
1/2 cup finely chopped red onion
2 teaspoons finely chopped fresh rosemary*
1/4 cup pine nuts or slivered almonds
1/4 cup golden raisins and dried cherry mixture**
1/4 teaspoon salt
Prepare orzo as directed on package. Drain. Keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; add onion and rosemary. Cook over medium-high heat until onion is softened (3 to 4 minutes). Stir in pine nuts, dried raisin and cherry mixture and salt. Continue cooking, stirring occasionally, until pine nuts are golden brown (2 to 3 minutes).
Stir cooked onion mixture into hot orzo. Serve immediately.
Makes 6 (2/3-cup) servings.
*Substitute 3/4 teaspoon dried rosemary, crushed.
**Substitute 2 tablespoons golden raisins and 2 tablespoons dried cherries.
Tip: You can find pre-packaged dried fruit mixtures by the dried fruit in the baking section of your supermarket.
Tip: To prepare this dish ahead, cook the orzo pasta as directed. Drain well; toss with 1/2 teaspoon oil. Spoon into resealable plastic food storage bag and refrigerate for up to 1 day. Just before serving, cook butter, onion, rosemary, nuts, dried raisin and cherry mixture and salt. Meanwhile, warm the orzo in the microwave or in a saucepan; stir in onion mixture.
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Heart Healthy
STRAWBERRY-BANANA SMOOTHIE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
2 medium bananas
1 ½ cups frozen strawberries
½ cup frozen blueberries
1 ½ cup orange juice with calcium
½ cup plan nonfat yogurt
Blend until smooth. Divide into three glasses.
Nutritional Analysis:
Calories 279.9
Total fat .8g.
Saturated fat 0 g.
Sodium 31 mg.
Cholesterol 1 mg.
Source: Anne Means
JICAMA SALAD WITH CILANTRO LIME DRESSING
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 large jicama, peeled (about 12 ounces)
- 1-1/2 medium zucchini, sliced
- 1 small orange, peeled, cut into segments
- 2-3 thin slices red onion
- Cilantro Lime Dressing (recipe to follow)
- Salt and pepper, to taste
- Lettuce leaves
DIRECTIONS
Cut jicama into sticks about 1-1/2 x 1/2 inches. Combine jicama, zucchini, orange, and onion in bowl. Pour
Cilantro Lime Dressing over and toss; season to taste with salt and pepper.
CILANTRO LIME DRESSING
~Submitted by Mary S., Nashville, TN
Yield: Makes about 1/4 cup
INGREDIENTS
- 2 tablespoons lime juice
- 1 tablespoon orange juice
- 1-2 tablespoons olive, or vegetable oil
- 2 tablespoons finely chopped cilantro
- 2 teaspoons sugar or Splenda sweetener
DIRECTIONS
Mix all ingredients; refrigerate until serving time. Mix again before using.
Nutritional Information Per Serving (1/6 of recipe): Calories: 77, Fat: 2.4 g, Cholesterol: 0 mg, Sodium: 1 mg, Protein: 1.3 g, Carbohydrate: 13.5 g (less if using Splenda in dressing)
Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Fat
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Diabetic Choices
DIABETIC BROCCOLI AND GARLIC
~Submitted by Linda H., Rosharon, TX
Yield: 4 side dish servings
INGREDIENTS
2 teaspoons peanut oil
3 cloves garlic, sliced
1 teaspoon minced ginger
2 cups broccoli florets
1/2 cup fat-free, reduced-sodium chicken broth
2 teaspoons toasted sesame seeds
Salt and pepper
DIRECTIONS
In a wok, heat the oil over medium heat. Add the garlic and ginger and sauté for 30 seconds. Add the broccoli and broth, cover, and steam for 3-4 minutes. Top with sesame seeds and season with salt and pepper.
- 1 bottle (11 ounces) clam juice
- 1/2 cup dry white wine or water
- 1 pound potatoes, peeled, cut into 1/2-inch cubes
- 1 teaspoon curry powder
- 1/2 teaspoon minced garlic
- 1 pound sea scallops
- 1 cup frozen peas
- 1/4 cup 1% low-fat milk - Salt and pepper, to taste
DIRECTIONS
Heat clam juice, wine, potatoes, curry powder, and garlic to boiling in large saucepan; reduce heat and simmer, covered, 10 minutes. Add scallops; simmer until scallops are cooked and opaque, 5 to 10 minutes. Remove about half the potatoes and scallops to a large bowl with a slotted spoon; keep warm.
Process remaining mixture in food processor or blender until smooth. Return mixture to pan. Stir in peas, milk, and reserved potatoes and scallops. Heat until peas are tender and chowder is hot through, about 5 minutes. Do not boil. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/4 of recipe): Calories: 251, Fat: 1.8 g, Cholesterol: 49.3 mg, Sodium: 482 mg, Protein: 25.6 g, Carbohydrate: 29.4 g Diabetic Exchanges: 2 Starch/Bread, 3 Lean Meat
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
This classic French dish features chicken cooked in red wine.
For One
1 tsp. Oil
2 tbs. Onion, Chopped
½ Clove garlic
¾ lb. Chicken pieces
1 ½ tsp. Flour
1 ½ tsp. Minced parsley
¼ Bay leaf
Pinch Thyme
Salt and pepper
½ Carrot, sliced
½ cup Mushrooms, fresh sliced
1 cup Red Wine
For Two
2 tsp. Oil
¼ cup Onion, Chopped
1 Clove garlic
1 ½ lb. Chicken pieces
1 tbs. Flour
1 tbs. Minced parsley
½ Bay leaf
1/8 tsp. Thyme
Salt and pepper
1 Carrot, sliced
1 cup Mushrooms, fresh sliced
2 cups Red Wine
Place oil in a skillet over medium-high heat. Sauté onion and garlic. Add chicken and brown well on all sides. Sprinkle with flour and seasonings. Add carrot, mushrooms and wine. Cover and simmer 1 hour. Remove bay leaf.
FILET MIGNON WITH CHERRY SAUCE
~Submitted by Mary S., Nashville, TN
Two 6 oz. or 8 oz. filets of beef tenderloin
salt and pepper
3 tablespoons of unsalted butter
1/2 teaspoon concentrated beef broth
half a cup of cooking sherry
1 cup of dry red wine
1 handful (about a third of a cup) of dried cherries
half a cup of sliced mushrooms (optional)
1 teaspoon cornstarch (optional)
Melt the butter over high heat in a pot that's wide enough to hold both filets. Try to use something with high sides to minimize splattering. Sprinkle salt and pepper on both sides of the filets, then place them in the melted butter with a long pair of tongs. Brown them on each side for 1 to 2 minutes, and then stand them on their sides for a little bit to render some bacon fat into the sauce. Remove the filets and set them aside.
Pour the sherry, wine, concentrated broth, cherries, and mushrooms (if using) into the same pot and stir up all the bits that are stuck to the bottom. Turn the heat down to medium. When the sauce is simmering, put the filets back in the pot and cover. Turn the filets regularly and keep simmering until cooked to your liking. I've never been able to figure the exact time it takes to cook them medium rare, so after about five minutes I'll start cutting in to them periodically to see if they're done. If the liquid dries up too quickly, add water.
When the filets are done, remove them to the serving plates. Turn the heat up to high. If you want a thicker sauce, mix the cornstarch with some cold water and stir it into the sauce (it will thicken as it boils). Spoon the cherries (and mushrooms) around the filets, then pour some of the sauce over the top. Serve the remaining sauce in a small bowl.
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Publisher's Choice
CHEESE LASAGNA
Yes, this contains cottage cheese. And, yes, it is lasagna! The great debate continues...
Ingredients:
6 ounces whole wheat lasagna noodles
1/2 cup tomato sauce
1 cup onion, bell pepper and mushrooms (mixture of all three)
1-1/2 cups low-fat cottage cheese
2 eggs
2 tablespoons Parmesan cheese
3 ounces grated mozzarella cheese
Directions:
Cook lasagna noodles in boiling water until tender.
Drain and set aside.
Combine tomato sauce and chopped onions, peppers and mushrooms.
Mix in separate bowl: cottage cheese, eggs & 1/2 of Parmesan cheese.
Preheat oven to 350F.
In a 8" x 8" casserole, layer half the noodles, the cottage cheese mixture, and grated mozzarella cheese.
Top with tomato sauce mix and the rest of the noodles.
Sprinkle with remaining parmesan cheese.
Bake for 25 minutes, then serve hot.
Calories: 500
Protein: 36 g
Fat: 10 g
Carbohydrates: 52 g
Exchanges: 4 Meat; 2 Starch/Bread; 1 Fat
6 C. frozen hash browns
2 C. diced fully cooked ham
2 C. shredded Swiss cheese
1 (4 oz) can mushrooms
6 eggs
1/3 C. milk
1 C. ricotta
1/4 t. pepper
Heat oven to 350. Grease 9x13 baking dish with shortening. Sprinkle 3 C. of the potatoes evenly in baking dish. Layer with ham, Swiss cheese, and mushrooms. Sprinkle remaining potatoes over mushrooms. Beat eggs, milk, ricotta and pepper with fork until well blended. Pour egg mixture over potatoes. Bake uncovered 45-50 minutes.
BACON CHEESEBURGER ROLL-UP
This is an adaptation of a recipe I found on a Velveeta package. The kids love it.
1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes
1 can (4 oz.) green chilies, chopped
1 pkg. (13.8 oz.) refrigerated pizza crust
Preheat oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta and green chilies; cook until completely melted, stirring frequently. Cool 10 min.
Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
Bake 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.
TASTY CORN-DOG MUFFINS
2 (8.5 ounce) packages cornbread mix (I use Martha White or Jiffy)
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
1 10-oz package cocktail wieners, each one cut in half
Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.
Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 3
wiener halves to each muffin.
Bake in a preheated oven 14 to 18 minutes, or until golden brown.
Makes 18 muffins.
SUMMER EGGPLANT GRATIN
Serves 4 - 6
Ingredients:
4 tablespoons olive oil
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 pounds firm, sun-ripened tomatoes, peeled, seeded, and cut into 1/4-inch pieces or 1 (28-ounce) can, drained, seeded, and chopped
1 teaspoon sugar
Salt and freshly ground black pepper
1 tablespoon chopped fresh basil
2 pounds small, slender eggplants, peeled as described in the tip and sliced about 1/2 inch thick
1/2 cup shredded Swiss cheese
Directions:
Preheat the oven to 375°F. Butter a shallow oval gratin dish that is about 12 inches long, or a 2-quart baking dish. Heat 1 tablespoon of the olive oil in a large, heavy, nonstick sauté pan over medium-high heat and add the garlic and red pepper flakes. Sauté until glossy, 20 to 30 seconds, and add the tomatoes, sugar, and salt and pepper. Sauté, stirring often, until the tomatoes cook down to a chunky sauce, about 15 minutes. Taste and correct seasonings, stir in the basil, and transfer to a bowl. Clean and wipe dry the sauté pan and add 2 tablespoons of the olive oil. Heat over medium-high heat. When the olive oil is hot, add the eggplant slices in an even layer. Cook on both sides until browned and tender, 3 to 5 minutes per side. Drain on paper towels.
On the bottom of the dish, arrange half the eggplant slices, overlapping each other slightly in concentric rings to form a single layer. Sprinkle evenly with salt and pepper. Top with half the tomatoes. Repeat the layers. Layer on the shredded cheese. Drizzle on the remaining tablespoon of olive oil. Bake for 25 minutes, then turn the oven heat down to 350°F. Bake another 20 minutes, or until the eggplant slices are completely tender when pierced with the tip of a sharp knife and the top is lightly browned. If the cheese begins to brown too much before the eggplant is done, cover the baking dish with foil. Present the baking dish at table on a heatproof pad, scooping individual servings onto each plate.
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