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A to Z Recipes
September 17, 2008
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. It seems the entire world is aware of the devastation left by Hurricane Ike. While my family was spared
the worst of his wrath, we have proof of his strength. The eye passed over the city of our birth, Galveston, where my mother and one
of my 5 brothers live. The path he took affected all of my family
residing in Texas. Amazingly he traveled out of this area and carved a wide swath
through states that went the length of the nation. As far as I know, my family is all fine; I spoke to my mother the morning after the eye passed, and she had spoken to the others. Galveston has been devastated as has the area where my oldest daughter and my grands reside. But, we're alive and with the grace of God, we will all recover.
Our Monthly Theme issue topic is Favorite Side Dish
Recipes. Only 4 readers have sent anything in for it thus far. It would be nice to have a better showing of the
readership, so I encourage you to share your time and effort by sending a recipe or two. Just visit the
Monthly Theme - Recipe Submission section for details and links to be used for yours.
Keeping A to Z Recipes going takes more than just Monthly Theme recipes. We need recipes for regular issues, like this one. Why there's
more than 55 recipes in this issue alone. Visit the
Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
What would make me send out an issue of A to Z Recipes when we've barely recovered from a major hurricane and days of power loss? It is called sharing, folks. And that is what
A to Z Recipes is all about. In this issue, since I did not have a lot of time for editing, you will find recipes from my personal collection (30-minute chicken dinners, lots of corn recipes, and "dump chicken" recipes). I hope you enjoy them and perhaps will share some of your own soon. These folks will help make you think and laugh today:
Christine L., LA
Treva, NC
Sylvia F., East Lothian, Scotland
Jean M., OH
Judy, Canada
Pat, Merritt Island, FL
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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~Shared by Christine L., LA
Do not complain that the rose bush has thorns but rejoice that the thorn bush has roses.
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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LOVE vs. OBLIGATION
~Shared by Treva, NC
A house is a house is a house, until love comes through the door, that is.
And love intuitively goes around sprinkling that special brand of angel dust that transforms a house into a very special home, for very special people: your family.
Money, of course, can build a charming house, but only love can furnish it with a feeling of home.
Duty can pack an adequate sack lunch, but love may decide to tuck a little love note inside.
Money can provide a television set, but love controls it and cares enough to say no to unsuitable programs.
Obligation sends the children to bed on time, but love tucks the covers in around their necks and passes out kisses and hugs (even to teenagers)!
Obligation can cook a meal, but love embellishes the table with a potted ivy trailing around slender candles.
Duty writes many letters, but love tucks a joke or a picture or a fresh stick of gum inside.
Compulsion keeps a sparkling house. But love and prayer stand a better chance of producing a happy family.
Duty gets offended quickly if it isn't appreciated. But love learns to laugh a lot and to work for the sheer joy of providing for family and friends
Obligation can pour a glass of milk, but quite often love will add a little chocolate.
Duty takes us to church, but love has us walking hand in hand with Jesus.
~Unknown Author
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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Great Idea!
~Shared by Sylvia F., East Lothian, Scotland
If you put a handful of cat litter into each sock and place them inside smelly trainers or shoes overnight, they will be nice and dry and odour free in the morning.
Softer Bread Crust
~Shared by Billie, Hayward, WI
A helpful hint for those that love sourdough, but have problems with chewing the tough crust is to spread soft butter onto the dough just before making the slash in it, just prior to putting it into the oven. The butter will soften the crust and make it easier for those that have problems chewing tough things. It works on regular bread and rolls too. I learned that from my mother years ago.
Great Money-saving Tip
Shared by Jean M., OH
Did you know that if you save the bones, skin and juices from those Deli chickens, you can put them in a pot, cover with water, add some bouillon, a bit of onion, celery and carrot and cook it, simmer, at least an hour, keeping water to cover in the pot.
Strain the broth into another pan, pick any meat off the cooked bones and you can then make soup, or noodles, or use the broth any way you choose.
If clear broth is not needed, pulse the cooked veggies and add them to the broth.
NOW, throw away those bare bones and bleached out skin !!!!!!!!
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Favorite Side Dish Recipes
Just about every meat eater has a favorite dish they enjoy served alongside. And
we chicken lovers probably could list off several dishes that make our bird the
best. Whether it is pork, seafood, venison, you have it - there's a side dish
that makes everything better. (We will do salads later so do not include them in
this issue, ok?) Join in the fun by sharing your favorite "sides" in our current
Monthly Theme topic of Favorite Side Dish Recipes.
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
Favorite Side Dish 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.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Favorite Side Dish 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 Favorite Side Dish Recipes has a deadline of September 30, 2008, and will be posted on October
5, 2008.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish 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 strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our 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
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
26th Sharon S. in Rochester, New York
27th Gail D. in Des Plaines, Illinois
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 birthdays shared using the appropriate link and basic information will be considered for posting.
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Mole Family
~Shared by Judy, Montreal, Canada
(This is one of my all-time favorite jokes! ~Maggie)
A papa mole, a mama mole, and a baby mole all live together in a little mole hole.
One day, papa mole sticks his head out of the hole, sniffs the air and said,
'Yum! I smell maple syrup!'
The mama mole sticks her head out of the hole, sniffs the air and said,
'Oh, Yum! I smell honey!'
Now baby mole is trying to stick his head out of the hole to sniff the air, but can't because the bigger moles are in the way. This makes him whine,
'Geez, all I can smell is....
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MOLASSES!
Food Definitions
~Shared by Pat, Merritt Island, FL
Carbonara Footprint: n. Obvious and deleterious effects of overindulgence in creamy pasta dishes.
Cereal Monogamy: n. A slavish devotion to one particular breakfast cereal. ("After three boxes of Cocoa Pebbles, I began to suspect he was a cereal monogamist.")
Gruel Intentions: n. The determination to eat only healthy, bland food.
Haitress: n. Angry waitress. See also: haiter.
Ickymaki: n. A frightening sushi offering. ("That octopus looks like ickymaki.")
Marshmellow: adj. The food-induced crash and coma following a sugar/dessert binge.
Martyrini: n. A drink ordered after a particularly bad day.
Organic Panic: n. The sudden need to shop at farmers markets/carry reusable shopping bags/create a compost heap in your apartment.
PST: acronym. Poppy Seed in Teeth, pronounced "pssst" so as not to alert everyone else at the table.
Salad Spinster: n. A girl who sits at home eating healthy dishes for one. See also: boring.
Sinabler: n. Someone who's a bad influence on your diet. ("Wanna split the fries?")
Soy Capitan: n. Someone who substitutes soy for all normal foods. See also: seitan worshiper.
Tripe-Idation: n. Fear of innards and other scary foods. ("That bone marrow gave me serious tripe-idation.")
Source: "The Daily Candy Lexicon"
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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TEXAS
CHICKEN TORTILLA SOUP
Ingredients:
8 ea tomato
7 ea peeled garlic
1 peeled onion
1 gal chicken stock/broth from bones
1 can tomato diced in juice
10 ea fried 6” corn tortilla
1 bunch cilantro
1 dried chile
1 jalapeño pepper
Garnish for each:
1 oz grilled crisp, ½” diced chicken breast
1 oz diced avocado
1 oz shredded pepper jack cheese
Directions:
In a 350 degree oven, roast the tomatoes, garlic and onions. When they become dark, drop into a pot. Add the remaining ingredients and season with salt and pepper. Puree with the stick mixer until smooth. Garnish with the diced marinated chicken, diced avocado, and shredded jalapeno jack cheese.
Source: Renaissance Houston Hotel
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Here are two corrected versions of recipes I posted in Wednesday's issue on September 3. I apologize for the errors. ~Maggie
SWEET AND SOUR MEATBALLS
1 1/2 lb. ground beef
1/2 c. chopped onion
2/3 c. evaporated milk
2/3 c. cracker crumbs
1 tbsp. seasoned salt
1/3 c. flour
Combine first 5 ingredients, mix lightly but thoroughly. Shape meat mixture into 30 balls. Roll in flour. Brown meatballs in shortening. Drain excess fat. Meanwhile prepare sweet and sour sauce.
1-1 1/2 oz. pineapple chunks
2 tbsp. cornstarch
1/2 c. vinegar
1/2 c. brown sugar
2 tbsp. soy sauce
2 tbsp. lemon juice
1 c. coarsely chopped green pepper
1 tbsp. chopped pimento
Drain chucks. Reserve pineapple. Measure syrup and add water to make 1 cup. Blend together pineapple liquid and cornstarch, until smooth. Stir in next four ingredients--cook until thick and clear.
Add pineapple, green pepper and pimento mix well. Cover--simmer.
PINEAPPLE CASSEROLE
1 c. sugar
1/2 c. flour (sifted with sugar)
2 lg. cans pineapple tidbits, drained
1 stick butter or margarine
1 pkg. Ritz crackers
Mix sugar and flour with pineapple in casserole dish. Melt butter. Mix with Ritz crackers. Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes.
NINE 30-MINUTE CHICKEN DINNERS
What a gem of a find. I was looking through Recipe Link for a recipe a reader requested and happened upon this. For those of you who cook for two should cut & paste this one!
Each recipe serves two.
Dredge one whole chicken breast, skinned, boned, split in half and pounded 1/4-inch thick, in 2 Tbsp. flour*.
In medium skillet over medium-high heat, cook 1 Tbsp. oil and 1 Tbsp. butter or margarine until hot and foamy. Add chicken and saute until golden brown on both sides.
Add the FLAVOR MAKERS (see below). Cover and simmer until fork-tender, about 10 minutes.
Remove chicken to plate and keep warm.
Over medium-high heat, boil sauce in skillet rapidly until slightly thickened.
Add FINISHING TOUCHES (see below) and heat through.
Spoon sauce over chicken and add GARNISHES (see below).
CHICKEN MARSALA
FLAVOR MAKERS:
3/4 cup sliced mushrooms
3/4 cup Marsala wine
FINISHING TOUCH:
2 Tbsp. chopped parsley
GARNISH:
Additional parsley
CALIFORNIA CHICKEN
FLAVOR MAKERS:
1 cup sliced mushrooms
3/4 cup dry white wine
FINISHING TOUCH:
1/2 avocado, sliced
GARNISH:
chopped parsley
*CHICKEN MILANESE
(Instead of flour, dredge in seasoned breadcrumbs)
FLAVOR MAKERS:
1 garlic clove, minced
1/2 cup chicken broth
1/4 cup white wine
FINISHING TOUCH:
2 Tbsp. chopped Parsley
GARNISH:
additional Parsley
CHICKEN PICATTA
FLAVOR MAKERS:
1 garlic clove, minced
1/2 cup white wine
2 Tbsp. lemon juice
FINISHING TOUCH:
2 Tbsp. chopped Parsley
GARNISH:
Lemon slices
YUCATAN CHICKEN
FLAVOR MAKERS:
1/2 cup lemon juice
3 Tbsp. raisins
2 Tbsp. canned chopped hot chilies
FINISHING TOUCH:
1 Tbsp. chopped fresh cilantro
GARNISH:
toasted pine nuts
SANTA FE CHICKEN
FLAVOR MAKERS:
1/2 cup red wine
1/4 cup tomato puree
3/4 tsp. dried oregano
1/2 tsp. chili powder
GARNISH:
Lime wedges and Sour Cream
PROVENCAL CHICKEN
FLAVOR MAKERS:
1/3 cup chopped onion
1 tsp. Dried basil
3/4 cup white wine
FINISHING TOUCH:
1/2 cup chopped, canned tomatoes
1/4 cup black olives, chopped
GARNISH:
Chopped parsley or fresh basil
*SESAME CHICKEN
Mix 1 egg with 2 Tbsp. milk. After dredging in flour, dip chicken into egg mixture, then coat with 3 Tbsp. sesame seeds.
FLAVOR MAKERS:
3/4 cup chicken broth
1/2 tsp. soy sauce
1/2 tsp. grated fresh ginger
1 garlic clove, minced
1/4 tsp. sesame oil
1/8 tsp. crushed red pepper flakes
GARNISH:
Chopped parsley or cilantro
CHICKEN WITH PEPPERS
FLAVOR MAKERS:
1/4 cup diced, cooked ham; 1/4 cup chopped onion
1/2 cup white wine
1/4 red pepper, cut into slivers
1/4 green pepper, cut into slivers
1/4 tsp. dried thyme leaves
GARNISH:
Chopped parsley
A COLLECTION OF CORN RECIPES
These recipes have been collected over the years from box tops, newspapers, magazines and friends.
MARINATED VEGETABLE SALAD
Marinade:
1 1/2 c. corn oil
1/2 c. wine vinegar
3 tbsp. light corn syrup
2 tsp. seasoned salt
1 tsp. dried basil
1/2 tsp. pepper
Vegetables for Salad:
1 1/2 c. sliced fresh mushrooms
1 1/2 lb. fresh asparagus, slightly cooked, cut into 2 inch pieces (or 2 pkgs. frozen)
1 (1 lb.) can garbanzo beans, drained
1/2 c. black olives, sliced
1/2 c. green olives, sliced
1 pkg. frozen artichoke hearts, cooked
1 sm. thinly sliced onion
Lettuce leaves
Parsley, chopped
Combine marinade ingredients. Add to all vegetables in NON-ALUMINUM bowl. Marinate at least 1 hour, better if marinated overnight. Drain and serve on lettuce leaves. Garnish with parsley.
MARINATED CORN SALAD
1 3/4 c. yellow corn, cut from cob (about 4 ears)
1/2 c. chopped celery
2 tbsp. thinly sliced green onions
3 tbsp. vegetable oil
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 c. water
1/2 sm. green pepper, cut into 1/2" strips
1 tbsp. chopped pimiento
1 tbsp. chopped fresh parsley
1 tbsp. cider vinegar
1/2 tsp. dry mustard
Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Combine corn, green pepper, celery, pimiento, green onions and parsley. Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours.
Yield: 4 to 6 servings.
SPICY CORN STUFFED TOMATO SALAD
6 small, ripe tomatoes
1/2 c. creamy buttermilk dressing
2 tbsp. snipped parsley
1/4 tsp. Pepper
Dash ground red pepper
2 c. cooked fresh corn kernels
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped green pepper
1/4 c. chopped cucumber
1/4 c. chopped onion
Lettuce leaves
Place tomatoes, stem end down, on a cutting surface. Cut each into 4 to 6 wedges, cutting to, but not through, stem end. Spread wedges apart slightly; sprinkle with salt. Cover; chill. In a small mixing bowl, combine dressing, parsley, pepper and red pepper. In another bowl, combine corn, cheese, green pepper, cucumber and onion. Add dressing mixture; toss gently to coat. Cover; chill. Serve tomatoes filled with corn mixture over lettuce on individual plates.
Makes 6 servings.
VEGETABLE SOUP
1 lb. beef cubes (sm.)
1 can tomato paste
1 sm. head cabbage
4-5 med. carrots, peeled & sliced
Fresh or frozen peas, corn, limas, green beans or any veggie you want
1 1/2 c. shell noodles
2-3 stalks celery, chopped
1 med. onion, diced
1/2 tsp. Salt
1/8 tsp. garlic powder
1/8 tsp. Pepper
1/8 tsp. Oregano
1/8 tsp. parsley flakes
Use any veggies you want
Fry beef cubes and onions in Dutch oven until brown. Add water about 1/2 pan. Add veggies and seasonings. Bring to boil, lower heat and simmer 2-3 hours. Add tomato paste and stir well. Let simmer another 1/2 hour and noodles and cook until soft. Serve. Freezes nicely.
SWEET CORN ON THE COB
20 c. fresh cut sweet corn
1/2 lb. butter
1 pt. half and half
Put corn in large roaster. Add the butter and the half and half. Place in a 325 degree oven. Cook 1 hour stirring every 15 minutes. Remove from oven and cool down by placing roaster in the sink filled with ice water. When cool, package and freeze as soon as possible. To serve, heat corn and add salt and a bit of sugar, if desired.
GREEN PEPPER BAKE
3 green peppers, cut in half lengthwise
1/2 lb. pasteurized process cheese spread, cubed
1 (12 oz.) can whole kernel corn, drained
1 c. chopped tomato
1 c. fresh bread crumbs
2 tbsp. butter, melted
Remove seeds from peppers. Parboil 5 minutes. Drain. Reserve 1/2 cup process cheese spread. Combine remaining cheese spread, corn, and tomato. Spoon mixture into peppers. Top with reserved cheese spread and sprinkle with combined bread crumbs and melted butter. Bake at 350 degrees for 30-35 minutes or until crumbs are golden brown.
6 servings.
TOMATO CORN OKRA GUMBO
3 c. fresh tomatoes
2 c. sliced fresh okra
1 c. fresh uncooked corn
1 c. boiling water
1 sm. onion, finely chopped
Salt to taste
1/8 tsp. Pepper
1 tbsp. butter or margarine
1 tsp. Sugar
Combine first 5 ingredients. Cover and cook until vegetables are tender and mixture is thick. Add remaining ingredients. Serve hot or warm. This is good for church suppers.
Serves 6.
CORN QUICHE
2 c. fine crushed cheese crackers
6 tbsp. Butter
2 tbsp. Flour
1/2 tsp. Salt
1/4 tsp. celery salt
1/8 tsp. pepper (prefer white)
1/2 tsp. onion, minced (or 2 tbsp. fine fresh ones)
1 1/4 c. milk
2 eggs, beaten
2 c. cooked corn (fresh frozen canned)
Mix cracker crumbs and two tablespoons butter. Pat into a glass pie plate, reserving 1/2 cup for later. Melt remaining butter (4 tablespoons), blend in flour, seasonings, and onion. Then add milk and cook until thickened (medium heat), stir constantly. Gradually add hot mixture to eggs. Blend well and add corn. Pour into lined pie plate or quiche pan on top of crumbs. Sprinkle with the reserved crackers. Bake at 400 degrees for 20 minutes. Let cool 5 minutes. Cut into wedges.
6 servings.
FRESH CORN PUDDING
3 c. fresh corn cut from cob
6 whole eggs, stirred well (not beaten)
3 c. heavy cream
1/2 c. sugar
1 tsp. Salt
1 tsp. Flour
1/2 tsp. baking powder
2 tsp. Butter
Using a sharp paring knife, barely cut through the tips of the corn kernels, then scrape the cob to remove the remaining juice and pulp. Stir in eggs and cream. Combine dry ingredients and add to corn mixture; stir in melted butter and mix well. Pour into a greased baking dish and bake at 350 degrees for about 1 hour until knife inserted in center comes out clean.
Serves 8.
CORN CASSEROLE
2 c. fresh corn cut from cob
3 eggs, beaten thoroughly
1/4 c. flour
1 tsp. Salt
1/2 tsp. Pepper
2 c. light cream
2 tbsp. melted butter
Stir corn, light cream and butter into egg mixture. Pour mixture into 1 1/2 quart casserole, place in pan of hot water. Bake at 325 degrees for 1 hour or until knife tested comes out dry.
CREOLE CORN
2 slices Bacon
2 cups fresh corn
4 lg. fresh tomatoes
Green pepper
Onion
1 c. fresh okra
Fry bacon and add corn, tomato, green pepper, onion and okra. Cook 30 to 45 minutes so as not to be soupy.
CORN FRITTERS
2 c. fresh corn
1/8 tsp. pepper
1 tsp. melted margarine
2 c. flour
1 tsp. salt
1 egg
1/2 c. milk
2 tsp. baking powder
Mix all ingredients. Heat oil for deep fat frying. Drop mixture by spoon into hot oil. Cook until brown, 2 to 3 minutes. Remove, drain well.
HOT ROASTED CORN
1/4 c. butter
3 or 4 chilies, peeled and minced
2 cloves garlic
1 tbsp. lemon juice
6 ears of fresh corn
Aluminum foil
Cream butter with chilies, garlic and lemon juice. Rub over corn. Wrap each ear in foil, twisting ends, place on hot grill turning or bake in oven for 25 minutes.
Serves 6
BAKED CORN IN SOUR CREAM
2 tbsp. Butter
2 tbsp. chopped onion
1 c. sour cream
1 1/2 lbs. whole kernel corn
2 tbsp. finely chopped celery
6 slices crisp cooked bacon, drained & crumbled
1 tbsp. fresh parsley
In saucepan melt butter. Stir in onion and saute until transparent. Gradually stir in sour cream until smooth. Add corn and celery. Heat. Stir in half of bacon. Pour into 2 quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30 to 45 minutes.
6 to 8 servings.
HERBED CORN ON THE COB
4 ears fresh corn
1 tbsp. dried whole dillweed
1 tbsp. dried whole thyme
1 clove garlic, minced
1 tbsp. water
1 tbsp. cooking oil
Remove husks and silk from corn. Combine dill, thyme, garlic water and oil in a small bowl, stirring well. Brush herb mixture on corn and place each ear on a piece of aluminum foil, wrap tightly. Bake at 450 degrees for 25 minutes.
Yield 4 servings.
BROCCOLI CORN CASSEROLE
4 c. chopped fresh broccoli
1 egg
1 (17 oz.) can cream style corn
1 tbsp. grated onion
1/4 tsp. Salt
Dash of pepper
3 tbsp. butter or margarine
1 c. herb seasoned stuffing mix
Cook and drain broccoli. In mixing bowl combine egg, beaten slightly, broccoli, corn, onion, salt and pepper. In a small pan, melt butter or margarine. Add stuffing mix, tossing to coat. Stir 3/4 cup of buttered stuffing mix into vegetable mixture. Turn into buttered 1 quart casserole. Sprinkle with remaining 1/4 cup stuffing mix. Bake, uncovered, in 350 degree oven for 1 hour.
Serves 4-6.
SUCCOTASH
1 lb. baby lima beans (fresh or frozen)
Salt pork
1 chopped onion
1 clove minced garlic
4 to 6 ears sweet corn
1/4 c. butter
Heavy cream
Salt and pepper to taste
2 drops Tabasco
Cook beans in water seasoned with salt pork, onion, and garlic until done. The water should cover the beans by about 2 to 3 inches. Cut corn off the cob and saute in butter in heavy skillet. Drain beans, reserving liquid. Add beans to the corn and add enough cream and bean liquid to cover the corn and beans. Season with salt, pepper and Tabasco. Simmer for an additional 15 to 20 minutes.
Serves 4 to 6.
SKILLET FRIED CORN
4 slices bacon
3 c. fresh cut corn
1/4 c. chopped green pepper
1/4 c. finely chopped onion
1 tsp. salt
Dash of pepper
Cook bacon until crisp; drain and crumble. Add vegetables to drippings. Cover. Cook over low heat for 5 to 8 minutes or until tender. Season with salt and pepper. Sprinkle bacon over top.
FRESH CORN AND CHEESE
3 c. fresh corn, grated off the cob to make it cream style
6 eggs
2 tbsp. grated onion
1 tsp. Salt
4 tbsp. fresh parsley
2/3 c. fresh bread crumbs
2/3 c. grated cheese, mixed Swiss & cheddar
2/3 c. heavy cream
Dash Tabasco sauce or dash of cayenne pepper
Few grinds fresh black pepper
Butter a 2 quart baking dish and line the bottom with a round of buttered parchment or waxed paper. Combine all the ingredients and blend thoroughly. Pour into baking dish. Set the dish in a larger pan and pour boiling water into the larger pan to come up about 2/3 the height of the baking dish. Bake in the lower third of the oven at 350 degrees for 30 minutes. Turn temperature down to 325 degrees and bake another 45 to 60 minutes. The timbale is down when it has risen to almost fill the baking dish, the top has cracked open and a cake tester placed into the center of the timbale comes out clean. Allow to rest in the oven, with the door open about 10 minutes before unmolding.
8 servings.
CREAM STYLE CORN
6 c. fresh cut corn
4 tbsp. bacon drippings
1 tsp. salt
2 tbsp. sugar
1 1/2 to 2 c. water
Stir over low heat constantly until thickened add water if necessary. About 20 minutes.
CORN SOUFFLÉ
2 c. fresh corn cut from cob
1 c. milk
2 tbsp. Butter
2 tbsp. Flour
1 tsp. Salt
1 tbsp. Sugar
Pepper
3 eggs
Cut corn from cob, add milk, butter, flour and seasoning. Stir in eggs, which have been beaten until light. Pour into buttered 4 cup baking dish and bake in 350 degree oven for 50 to 60 minutes or until firm like a custard.
Serves 6 people.
SUMMER SUCCOTASH
1 qt. fresh butter beans
1 slice bacon
1 tbsp. Butter
3 potatoes, cut up
1 sm. Onion
3 tomatoes, peeled
2 stalks celery, chopped
Salt and pepper to taste
1 c. fresh corn
Pour 1 quart water in a saucepan and bring to a boil. Add the butter beans, bacon and butter and cook for 30 minutes. Add the potatoes, onion, tomatoes, celery, salt and pepper and cook over low heat for 1 hour. Add the corn ten minutes before serving time and reheat.
6 servings.
FREEZER CORN
Fresh corn on the cob (2 to 3 doz.)
2 sticks margarine
pinch of salt
Very lightly cut the corn off the cob. Don't scrape the cob (by not scraping the cob, this makes the corn cream style). Cook the corn on very low heat with 1 or 2 sticks of butter or margarine. Salt the corn just a little - you may have to add a little water. Cook about 20 to 30 minutes (until it's hot all the way through). Then let it completely cool before you package the corn in freezer containers.
CORN CHOWDER
4 slices bacon, cut up
3 c. potatoes, peeled & cubed
1 c. celery, chopped
1 c. carrots, chopped (fine)
3 c. chicken broth, divided
3 c. cream-style corn
1/2 tsp. Salt
1/2 tsp. Pepper
3 c. milk
Parsley, chopped
1/2 c. onion, chopped
2 tbsp. Flour
1 tbsp. Cornstarch
1/8 c. cooking oil
Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bacon drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots, salt and pepper and bring to a boil. Reduce heat and add cream corn and celery. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup chicken broth, flour and cornstarch; add to pot and cook until thickened. Stir in milk. Heat but do not boil. In serving bowls top with bacon and parsley.
Serves 8 to 10.
CHICKEN CORN SOUP
1 qt. chicken broth
2 stalks celery, diced
1 med. onion, chopped
4 c. corn
2 med. potatoes, diced
3 c. cooked chicken, diced
1 qt. water
Heat broth and water. Add celery, onion, potatoes, corn and chicken. Cook until vegetables are tender. Salt and pepper to taste.
PENNSYLVANIA CHICKEN CORN SOUP
1 chicken (3 1/2 to 4 lbs.) cut into serving pieces
1 lg. onion, peeled & diced
Salt
8 black peppercorns
1 bay leaf
Several sprigs fresh thyme or 1/2 tsp. Dried
1 tsp. saffron threads or 3/4 tsp. saffron powder
Freshly ground black pepper
2 c. corn kernels, preferably fresh
2 c. Alice's Mother's Noodles or 6 oz. dried egg noodles
Rinse the chicken well. Place it and the onion in a large heavy saucepan or soup pot. Cover with water, and add salt, the peppercorns, bay leaf and thyme. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and cook until the chicken is tender and nearly cooked through, about 30 minutes. Remove the pan from the heat and remove the chicken pieces from the broth. Allow the chicken to cool. When the chicken is cool enough to handle, remove and discard the skin, and pull the meat from the bones. Cut the meat into bite-size pieces, and set aside. Remove the thyme sprigs, bay leaf, and the peppercorns from the chicken broth, and then bring it to a boil over medium-high heat. Add the saffron, season generously with salt and pepper and cook for 15 minutes. Add the reserved chicken and the corn. Bring back to a boil. Add the noodles and cook until they are just tender, 5 minutes. Season to taste and serve immediately.
6 servings.
CORN FRITTERS
Combine and beat lightly:
1 can cream style corn
2 eggs
6 tbsp. Flour
1/2 tsp. Flour
1/2 tsp. baking powder
1/8 tsp. Nutmeg
Melt in skillet, 3 tablespoons butter. When butter is hot, add batter one tablespoon at a time. Brown on both sides. Drain on paper. Sprinkle with confectioner's sugar, if desired.
SCALLOPED CORN
1 pt. can corn
2/3 c. milk
1 1/4 tsp. Salt
Dash of pepper
1 slightly beaten egg
2 tbsp. butter or margarine, melted
2 c. soft bread crumbs
Mix corn, egg, milk and seasonings. Mix crumbs and butter and place 1/4 of mixture in bottom of buttered dish. Add half of the corn mixture, then another 1/4 of crumbs. Repeat layers, ending with the balance of crumbs. Bake 30 minutes at 350 degrees. Serve hot.
Serves 6.
JALAPENO CORN BREAD
2 boxes Jiffy corn bread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
1 c. creamed corn
1 1/2 c. yellow cheese, grated
1/4 c. Jalapeno peppers
Preheat oven to 400 degrees. Combine all ingredients. Mix well. Pour into 2 greased 13 x 9 inch pans. Bake 45 minutes.
CREAMY CORN BREAD
1 1/3 c. canned whole kernel corn
1 1/3 c. creamed corn
1/2 c. margarine, melted
1 c. sour cream
2 eggs, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
3/4 c. grated Cheddar cheese
Preheat oven to 375 degrees. Stir corn and margarine in 2-quart casserole dish. Fold in sour cream and eggs. Add corn muffin mix and blend well. Bake until center is just set, about 1 hour. Sprinkle with cheese and continue baking until melted.
"DUMP-CHICKEN"
They are called "DUMP-CHICKEN" because you DUMP the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it you thaw overnight in the fridge and DUMP it into a pan and cook it.
****All the recipes below can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken). To cook the chicken thaw completely in the fridge dump into 9x12" pan, bake at 350 until done. For boneless-skinless breasts it is about 25-35 mins. For chicken pieces, it runs closer to an hour. You can also use your crock pot for this too!
DUMP HERB WINE CHICKEN
1 cup Red Wine
2/3 cup Vegetable Oil
2 Cloves Crushed Garlic
2 Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
DUMP HONEY GINGER CHICKEN
4 Tablespoons Chopped Onion
1 1/2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Tablespoon Minced Ginger
2 Tablespoon Sherry
1/4 cup Chives
DUMP HONEY GLAZED CHICKEN
1/4 cup Butter Melted
1/8 cup Soy Sauce
1/2 cup Honey
DUMP HONEY SESAME CHICKEN
1/2 cup Beer
3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Crushed Garlic
DUMP LEMON GARLIC CHICKEN
2 Cloves Chopped Garlic
4 Tablespoons Olive Oil
2 Tablespoons Chopped Parsley
3 Tablespoons Lemon Juice
1/8 Teaspoon Pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup Lemon Juice
1/4 cup Cider Vinegar
1/4 cup Vegetable Oil
2 Tablespoons Minced Onion
DUMP PEPPER LIME CHICKEN
1/2 Teaspoon Lime Peel
2 Cloves Minced Garlic
1/4 cup Lime Juice
1 Teaspoon Pepper
1 Tablespoon Vegetable Oil
1 Teaspoon Basil
1/4 Teaspoon Salt
DUMP RASPBERRY CURRANT CHICKEN
1 Tablespoon Sugar
1 Teaspoon Pepper
1/8 cup Water
1/8 cup Raspberry Vinegar
1/2 cup Currant Jelly
DUMP RUSSIAN CHICKEN
2/3cup Apricot Preserves
16 oz Russian Dressing
2 Packages Dry Onion Soup Mix
DUMP SPICED CITRUS CHICKEN
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper
1/2 Teaspoon Salt
DUMP SPICY SWEET GLAZE CHICKEN
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco
DUMP STICKY CHICKY
2 Tablespoons Oil
1 Tablespoon Soy Sauce
3 Tablespoons Smooth Peanut Butter
3 Tablespoons Ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup Honey
2 Tablespoons Honey
1/4 cup Sherry Vinegar
2 Tablespoons Sherry Vinegar
1/8 cup Soy Sauce
2 Teaspoons Minced Ginger
4 Cloves Crushed Garlic
DUMP SWEET AND SPICY CHICKEN
1 Package Taco Seasoning
8 oz Apricot Jam
12 oz Salsa
DUMP TERIYAKI CHICKEN
1 Clove Garlic Crushed
1/3 cup Soy Sauce
2 Tablespoons Rice Wine (Or Sherry)
1 1/2 Tablespoons Cider Vinegar
1 1/2 Tablespoons Brown Sugar
1 1/2 Tablespoons Minced Ginger
ORANGE CHICKEN (Great for wings!)
1 c. orange juice
5 oz. soy sauce
2 tsp. garlic powder
DUMP BBQ CHICKEN
1 env. onion soup mix
1 tsp. oregano
1/4 tsp. garlic salt
1 c. catsup
1 1/2 c. water
1 tbsp. Worcestershire sauce
Blend all thoroughly before dumping on chicken.
HOT ITALIAN CHICKEN
1 pkg. dry Italian salad dressing
1 1/2 tbsp. Tabasco sauce
1/2 c. brown sugar
1/2 c. white vinegar
2 tsp. celery salt
1 c. water
1 c. ketchup
3 tsp. ginger
Blend all thoroughly before dumping on chicken.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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