Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter.
I've had one heck of a time getting the issues posted. As a matter of fact, unless you are reading this
in the Archives on the A to Z Recipes web site at
http://www.a2zrecipes.net, you are reading it very late. Zinester has not responded to my emails and all postings have been disallowed. How's that for paid-in-advance service? Yeppers. I am pretty peeved right now. However, I make the newsletter available on the web site so I'm still doing my very best for you.
The current Monthly Theme is Easy Does It. We're looking for recipes that taste good but are simple to make. We all have some so I am looking to add to my own collection and hopefully share some of mine with you. Please join in the fun by sharing your easy recipes with us. Visit the
Monthly Theme section to read more about it and for the handy link you need to use to send yours. Thanks!
I would like to thank the following for their help with today's issue. Without them, you'd be reading boring junk mail right now.
Pam, OH
Ann, FL
Johnny, LA
Jim, WA State
Patti, Charlevoix, MI
Bill Anatooskin, Burnaby, BC, Canada
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Leasa, IA
Treva, Knoxville, TN
Barbara, Chula Vista, CA
Luanne, FL
Linda H., Rosharon, TX
Aafrin, Pune, India
Beverley, Montreal, Canada
Donna, Elkhorn, WI
Marty B., Tell City, IN
Mary H., Montreal, Canada
Jean, Syracuse, NY
We'll see you here again on Sunday, God (and Zinester!) 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!
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Food For Thought
It is easy to love the people far away. It is not always easy to love those close to us. It is easier to give a cup of rice to relieve hunger than to relieve the loneliness and pain of someone unloved in our own home. Bring love into your home for this is where our love for each other must start. ~Mother Teresa
Ramblings
Through The Seasons
Shared by Pam, OH
You know, time has a way of moving quickly and catching you unaware of the passing years. It seems just yesterday that I was a young girl, just married and embarking on my new life with my husband. And yet in a way, it seems like eons ago, and I wonder where all the years went. I know that I lived them all... And I have glimpses of how it was back then and of all my hopes and dreams...
But, here it is...the Winter of my life and it catches me by surprise... How did I get here so fast? Where did the years go and where did my babies go? And where did my youth go? I remember well... seeing older people through the years and thinking that those older people were years away from me and that Winter was so far off that I could not fathom it or imagine fully what it would be like...
But, here it is... husband retired and he's really getting gray... he moves slower and I see an older man now. He's in much better shape than me... but, I see the great change... Not the one I married who was dark and young and strong... but, like me, his age is beginning to show and we are now those older folks that we used to see and never thought we'd be. Each day now, I find that just getting a shower is a real target for the day! And taking a nap is not a treat anymore... it's mandatory! Cause if I don't on my own free will... I just fall asleep where I sit!
And so, now I enter into this new season of my life unprepared for all the aches and pains and the loss of strength and ability to go and do things. But, at least I know, that though the Winter has come, and I'm not sure how long it will last... This I know, that when it's over... I will enjoy the Spring in the arms of my loving Father... and wait for my loved ones to come when their Winter is over too...
So, if you're not in your Winter yet... let me remind you, that it will be here faster than you think. So, whatever you would like to accomplish in your life please do it quickly! For remember that scripture ...'our life is but a vapor, it vanished away'... So, do what you can today, because you can never be sure whether this is your Winter or not! You have no promise that you will see all the Seasons of your life... so, live for the Lord today and say all the things that you want your loved ones to remember.
~Author Unknown
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Did You Know?
15 Ways to Recycle Plastic Milk Jugs
Shared by Ann, FL
Did you know that there are millions of plastic items floating around out there in landfills? Kind of a sickening thought, huh? In my tiny town of 385 people, we have a recycling transfer station and for the items we don't reuse, my husband takes them in about once a month. Hey, it's a tiny house and even though I try, I just can't use everything.
You can keep your plastic milk jugs out of the garbage and the landfills by reusing them for everyday household organization and storage, in your yard and garden and basic toys for your kids. Try out some of these ideas.
Make a cheap, easy and convenient bird feeder.
Use them as a seed starting container by cutting off the jug about 3 inches from the bottom and poking small holes in the bottom for water drainage. Fill with potting soil and some seeds.
Poke holes in the bottom of the jug and use as a watering can for your garden plants and flowers.
Cut into strips and use a permanent marker to make plant markers.
Cut the bottom and part of the handle off and use as a scoop.
Cut off the bottom of the jug, poke a hole at the top of the handle and thread heavy wire through into the soil and use as a protector of your plants from the hot sun or inclement weather.
Use as floaters for your kids when they are swimming or in the water. Tie a string to each handle and then tie around your child.
Cut the bottom off and use the top as a funnel.
Cut a hole opposite the handle and use as a storage container for almost anything. Works great for storing golf balls, nails, screws, and rubber bands and probably a thousand other things.
Cut out a hole opposite the handle and use to store your plastic bags.
Save them for when you need water. This works great for me when we forget to let the water drip in the winter and wake up to frozen pipes. I just run down to a friends house or to my dads house and fill up the empty jugs with water. Sure beats melting snow, cause you don't want to know how much snow it takes to make a gallon of water!!
Cut the top off and use the bottom as a catch all container for things that don't have a permanent home.
Cut a hole near the top and use to store your toilet brush.
Use to store dry goods such as rice, coffee, and sugar.
Cut a 1/4 inch slit near the top of the milk jug and use as a piggy bank. Decorate your new penny saver however you wish.
I love all these ideas and have tried the majority of them. I haven't tried the piggy bank yet, but I think that it is a great way to get my toddler involved in some of my projects. What are some of the ways you recycle your plastic jugs?
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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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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
14th Elvera in Fairbury, Nebraska
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
Golf is Good
Shared by Johnny, LA
An 80-year old Italian man goes to the doctor for a check-up. The doctor is amazed at what good shape the guy is in and asks, "How do you stay in such great physical condition?"
I'm Italian and I am a golfer," says the old guy," and that's why I'm in such good shape." I'm up well before daylight and out golfing up and down the fairways." "Have a glass of vino, and all is well."
"Well," says the doctor, "I'm sure that helps, but there's got to be more to it. How old was your Dad when he died?"
"Who said my Dad's dead?"
The doctor is amazed. "You mean you're 80 years old and your Dad's still alive. How old is he?"
He's 100 years old," says the old Italian golfer. "In fact he golfed with me this morning, and then we went to the beach for a walk, that's why he's still alive ... he's Italian and he's a golfer too."
Well," the doctor says, "that's great, but I'm sure there's more to it than that. How about your Dad's Dad? How old was he when he died?"
"Who said my grandpa's dead?"
Stunned, the doctor asks, "You mean you're 80 years old and your grandfather's still living! Incredible, how old is he?"
"He's 118 years old," says the old Italian golfer. The doctor is getting frustrated at this point, "So, I guess he went golfing with you this morning too?"
"No. Grandpa couldn't go this morning because he's getting married today."
At this point the doctor is close to losing it. "Getting married!! Why would a 118 year-old guy want to get married?"
"Who said he wanted to?"
Irish
Shared by Jim, WA State
Paddy had been drinking at his local Dublin pub all day and most of the night. Mick, the bartender, says "You'll not be drinking any more tonight, Paddy."
Paddy replies "OK Mick, I'll be on my way then". Paddy spins around on his stool and steps off. He falls flat on his face. "What the...." he says and pulls himself up by the stool and dusts himself off.
He takes a step towards the door and falls flat on his face again. "Damn!" he says.
He looks to the doorway and thinks that if he can just get to the door and get some fresh air he'll be fine. He belly crawls to the door and shimmies up the door frame. He sticks his head outside and takes a deep breath of fresh air, feels much better and takes a step out onto the pavement and falls flat on his face.
"Bi'Jesus... I'm soused," he says.
He can see his house just a few doors down, and decides to try for it. He crawls down the street and shimmies up the door frame, opens the door and looks inside. He takes a look up the stairs and says, "No flappin' way."
But he somehow crawls up the stairs to his bedroom door and thinks, "I think I can make it to the bed." He takes a step into the room and falls flat on his face again. He says, "This is hell. I gotta stop drinking," but manages to crawl to the bed and fall in.
The next morning, his wife comes into the room carrying a cup of coffee and says, "Get up Paddy. Did you have a bit to drink last night?"
Paddy says, "I did Jess. I was totally smashed. But how'd you know?"
"Mick called ... You left your wheelchair at the pub."
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 Tour - Chapter Two ~Submitted by Patti, Charlevoix, MI
Happy Birthday, Patti!!!
When traveling to Frankenmuth one is faced with a serious dilemma, where to eat. Across the street from Zehnder's is the Bavarian Inn, famous for its "all-you-can-eat chicken dinners. Diners sit down to a meal consisting of homemade breads, butter and freshly prepared preserves. Chicken noodle soup and homemade salads are the gateway to golden fried, lightly breaded chicken, surrounded by homemade dressing, rich giblet gravy, and creamy mashed potatoes. Ending with, what else, homemade ice cream.
The inn was founded in 1888 by Theodore Fischer under the name Union House Hotel. His son and daughter-in-law, Herman and Lydia, were first credited with promoting "all you can eat chicken dinners. Their son, Elmer, sold it to William Zehnder in 1950.
Mr. Zehnder did extensive remodeling until most of the original building was gone. On the outside sits the Glockenspiel Tower which houses a unique 5-bell carillon, a beautiful figurine movement and an illuminated clock, all imported from Germany! Before striking the hour, and on each quarter hour, the clock sounds the 5-bell Westminster chime.
At 11 a.m., Noon, 3, 5, 6, 9 and 10 p.m. each day the Glockenspiel plays several selections which are immediately followed by figurine movement depicting the legend of the Pied Piper of Hameln. A2Zers with cameras and cams can't afford to miss this action.
APPLE KUCHEN
1/2 cup butter or margarine
1/4 cup sugar
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour
2 3-ounce pkg. cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups peeled & chopped apples
1 1/2 cups peeled and thinly sliced apples
2 tablespoons apple juice
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/2 cup rolled oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup butter or margarine
In a bowl, combine 1/2 cup butter, 1/4 cup sugar and 1/4 teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom and up sides of a 9-inch pie plate. Bake in 350º oven for 5 minutes. Cool.
Beat cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust.
Mix apples, apple juice, 1/4 cup sugar, 2 tablespoons brown sugar, cinnamon and lemon juice. Spoon over cheese. Bake in 350º oven for 45 minutes.
Combine oats, 1/3 cup flour and 1/3 cup brown sugar. Cut in 1/4 cup butter or margarine to resemble coarse crumbs. Sprinkle over pie. Bake for 15 to 20 minutes more.
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Recipe Favorites
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6 each skinless chicken thighs, bone-in
1/4 cup lemon juice, freshly squeezed
1 Tbsp. molasses
1 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
4 large garlic cloves, chopped small
1/2 cup dry bread crumbs or Panko crumbs
1/4 cup grated Padano cheese
2 Tbsp. yellow cornmeal
1/4 tsp. cayenne pepper
1/2 tsp. Italian seasoning
1/4 tsp. seasoning salt
1/4 tsp. black pepper
Remove fat from thighs and discard. Rinse thighs with cold water, dry with paper towels, then place thighs in a zip-loc bag. In a mixing bowl, whisk together lemon juice, molasses, brown sugar, Worcestershire sauce and garlic. Pour marinade mixture over the thighs in the zip-loc bag. Place bag in refrigerator and let marinate for 2 hours, turning the bag occasionally. In the meantime, in a mixing bowl, mix together bread crumbs, padano cheese, yellow cornmeal, cayenne and Italian seasoning. Remove chicken thighs from the marinade and place in the bread crumb mixture, turning to coat well.
TO COOK ON A BARBECUE ROTISSERIE
Place coated thighs in a wire rack and sprinkle with salt and pepper. Close the wire rack screen tight against the thighs. Place the wire rack in the rotisserie and cook for 30 minutes. To test for doneness, insert a thermometer into the thick portion of the thighs and the temperature should read 180 F. You may also use the pronged rotisserie. Just spear the thighs onto the prongs, and place in gear holder.
SMOKY SALMON SPREAD
~Submitted by Mary S., Nashville, TN
1 15 1/2-ounce can Alaska salmon
8 ounces light cream cheese
2 tablespoons lemon juice
1/4 cup thinly sliced green onions
2 drops natural hickory liquid smoke (2 to 3) Crackers or French bread rounds
Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds.
CHERRY GELATINE
~Submitted by Larry Holmes, Toronto, Canada
2 envelopes unflavored gelatin
1 (16-ounce) can red or Bing cherries, pitted
2 – 3 tablespoons sugar
pared rind of 1/2 small lemon
1 1/4 cups rose wine
juice of 1 lemon
3 tablespoons Kirsch (cherry liqueur)
3/4 cup heavy cream
2 tablespoons vanilla sugar*
2 tablespoons pistachio nuts
Dissolve the gelatin in 2 tablespoons hot water in a basin over a saucepan of hot water. Drain the cherries, reserve the syrup and heat 3/4 cup of it in a saucepan with sugar and lemon rind. Stir it thoroughly then remove from the heat and leave it to stand for 5 minutes before removing the lemon rind.
Stir the dissolved gelatin, wine and lemon juice into the syrup along with the Kirsch. Allow it to set very lightly then stir in the cherries and pour into a 2 1/2 cup mold. Chill
The cherry gelatin until set then unmold it onto a serving dish. Whip the cream with the vanilla sugar until stiff and decorate the gelatin with swirls of whipped cream and pistachio nuts.
Serves 4 to 6 person.
*Vanilla sugar: break a vanilla bean in half and mix it thoroughly into 1/2 cup sugar. Spoon the sugar and the vanilla bean into a jar and cover it with a tight-fitting lid. Keep the sugar for 1 – 2 weeks before using. Shake the jar occasionally during this storage time to allow the vanilla flavor to mingle with the sugar.
FROZEN TOMATO SAUCE
~Submitted by Leasa, IA
This is for Connie in our QT who said her tomatoes were about ready to start canning. This is one very good recipe and you can add spices to suit whatever dish you want.
20 large tomatoes, peeled and cut up
4 large carrots, coarsely chopped
3 T sugar
1 green pepper chopped
4 large onions, chopped
1/2 C chopped parsley
2 T salt
1 t pepper
Bring all ingredients to a boil and simmer for 30 minutes. Cool slightly. Place sauce in blender, a batch at a time, and blend on high for about one minute. Pour into containers or freezer bags. Seal and freeze. You may also put the sauce in canning jars and process in boiling water bath. Makes 6 quarts.
In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.
Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips.
Freeze for 10 minutes, then serve.
BAKE AND BASTE CHICKEN
(Boston Chicken)
~Submitted by Barbara, Chula Vista, CA
1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves Washed/patted dry
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer.
Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.
Serves 4.
PILAF RICE MIX
~Submitted by Johnny, LA
1 cup long-grain, converted rice
Flavor Packet
2 tablespoons butter
2 1/2 cups hot water
Melt the butter in a heavy saucepan over medium heat. Saute the rice, stirring constantly, until it takes on a translucent quality; do not let the kernels pop. Slowly stir in the water, then the Flavor Packet; bring to a full boil; cover and lower heat. Simmer 20 to 25 minutes, or until nearly all of liquid is absorbed and the rice looks just a bit too moist to serve. Turn off heat and let stand for 10 minutes before uncovering and serving.
Each recipe makes one flavor packet. Also, these recipes are meant for bouillon cubes that mix with 8 oz. of water. If you prefer to substitute bouillon cubes that mix with 6 oz. of water, or powder, you will need to figure the differences accordingly. Three 8 oz. cubes equal four 6 oz. cubes.
Oriental:
3 chicken bouillon cubes, crushed
1 onion bouillon cube, crushed
2 teaspoons dried celery flakes
2 teaspoons dried mushroom slices, in bits
1 teaspoon dried minced onion
dash of powdered ginger
* add several dashes soy sauce to cooking water
Spanish:
3 chicken bouillon cubes, crushed
2 tablespoons dried green pepper flakes
2 tablespoons dried minced onion
dash of chili powder
* add 2 tablespoons tomato paste to cooking water
CORKSCREW PORK CASSEROLE
~Submitted by Luanne, FL
Runs in my mind we have a friend who loves Spam and I thought of her with this recipe. It would be a good hurricane dish also. It could be done on the grill or a camp stove.
Ingredients
4 ounces uncooked corkscrew macaroni
1/2 cup finely chopped white onion
1/3 cup chopped green pepper
1 tablespoon butter
12 ounce can pork luncheon meat cut into cubes
1 can condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded sharp cheddar cheese
Directions
Heat oven to 400.
Cook macaroni as directed on package then drain well.
In large skillet cook and stir onion and green pepper in butter until onion is tender.
Stir in macaroni and remaining ingredients then pour into ungreased casserole dish and cover.
Bake 30 minutes.
Maybe a can of mushrooms if you have them?
ROASTED BUTTERNUT SQUASH SOUP
~Submitted by Linda H., Rosharon, TX
Made this up myself and it is really good.
1 or 2 Butternut squash
3-6 cloves of garlic
1-2 onions
Olive oil
Kosher salt
Fresh ground black pepper
Chicken broth
1 Bay leaf
Heavy cream
Toss peeled and chunked squash, garlic and onions with olive oil, salt and pepper. Roast in one layer at 400 until squash is browned and tender. Put veggies in a soup pot and mash. Add chicken broth and bay leaf. Simmer 30 minutes. Blend in blender or with stick mixer. Add heavy cream and heat through.
ANGEL BITES
~Submitted by Treva, Knoxville, TN
1/4 cup Apple or raspberry jelly
1/4 cup Apple or orange juice
1 (11 ounce) angel food cake
3 Bananas
Prepare a medium fire in the grill.
In a small pan or microwave safe container, heat the jelly and juice together until the jelly is melted.
Cut the cake into 2-inch cubes.
Slice the banana crosswise about 1 & 1/2 inches thick. Arrange the cake and banana slices on 8 skewers. Brush generously with the jelly mixture.
Grill the cake skewers until golden brown, about 3 minutes per side. Serve at once.
Variations: Omit the bananas altogether or use peaches, nectarines, or pineapple chunks instead.
ALMOND-FRUIT DIAMONDS
~Submitted by Aafrin, Pune, India
3 cups flour
1/8 tsp. salt
1-1/2 cups butter, divided
1 cup sugar, divided
2 eggs
1/2 tsp. grated lemon peel
1/2 cup honey
2 Tbs. heavy cream
1 tsp. vanilla extract
1 cup (4 oz.) sliced almonds
3/4 cup red and green candied cherries
Heat oven to 350. Adjust oven rack to lower third of oven. Grease 15x10" jelly-roll pan. Combine flour and salt in large bowl. Beat 1 cup butter and 1/2 cup sugar in large mixer bowl at medium speed. Beat in eggs and lemon peel until light and fluffy. Gradually beat in dry ingredients. Press dough evenly into prepared pan, making a 1/4" high rim. Bake 25-30 minutes, until top is lightly browned and dough is firm to the touch. Five minutes before crust is done, melt remaining 1/2 cup butter in saucepan. Add honey, remaining 1/2 cup sugar, cream and vanilla. Heat to boiling; boil, stirring 5 minutes. Stir in almonds and fruit. Pour over crust. Bake 10 minutes more. Cool. Cut into 2 x 1-1/4" diamonds.
With special thoughts for our sweet Shirley in
Washington! :~))
Van Rosendaal says she whips this up in less time than it takes to make Kraft Dinner.
1/2 to 1 lb. packaged rice noodles, thin or thick
Sesame, peanut or canola oil, for cooking
1/4 cup tomato sauce or ketchup
1/4 cup fish sauce (nam pla)
1/4 cup lime juice or 2 Tbsp. rice vinegar
2 to 4 Tbsp. brown sugar
1 tsp. chili sauce or sambal oelek (optional)
1 tsp. tamarind concentrate (optional)
2 chicken breasts, thinly sliced or 1 cup cooked chicken (optional)
1/2 lb. cooked or uncooked shrimp, shelled and deveined
1/2 to 1 cup firm tofu, drained and diced (optional)
1 to 3 small red chilies (optional)
2 eggs, lightly beaten
2 cloves garlic, crushed (optional)
3 green onions, cut into 1-in. pieces
2 cups bean sprouts
1/4 cup chopped peanuts or cashews, salted or unsalted
Lime wedges (optional)
1. Soak the noodles according to package directions. Rinse them with cold water and drain well. Drizzle with a little oil and toss to coat.
2. In a small bowl, stir together the tomato sauce, fish sauce, lime juice, brown sugar, chili sauce and tamarind concentrate (if using).
3. Heat a good drizzle of oil in a large non-stick skillet set over medium-high heat. Add the meat or shrimp if they’re uncooked (if meat is cooked, set it aside for now), along with the tofu and the chilis if you’re using them. Cook for a few minutes, until the meat is cooked through or the tofu is golden.
4. Push the mixture aside or remove it from the skillet. If you are using shrimp, remove them so they don’t overcook and become tough. Add the eggs and cook them as if you were making scrambled eggs, breaking them up with a spatula. Push them aside.
5. Add a little more oil if you need it and stir-fry the garlic and green onions for about a minute. Add the noodles and cook, tossing them with tongs for another minute.
6. Return any reserved cooked meat to the skillet, pour as much of the sauce as you want over it, and cook for 2 to 3 minutes, tossing the mixture with tongs to coat everything with sauce and heat through. Add the bean sprouts at the very end.
7. Serve in large shallow bowls, sprinkled with chopped peanuts, with lime wedges to squeeze over top.
Serves 4. (Doubles and halves easily.)
Source: The Calgary Sun
PEANUT BUTTER CUPS
(TNT)
~Submitted by Donna, Elkhorn, WI
My family really likes these bars. Great for pot lucks too.
2 Sticks margarine or butter Melted
1 3/4 cups graham cracker crumbs
1 cup peanut butter ( I use smooth)
2 1/3 cups powdered sugar
Mix all ingredients til well blended. Pat into a 9" x 13" pan.
Melt one bag of milk chocolate chips and spread on top.
Chill about 1 hour. Cut and serve.
Tip: Melt chips in microwave one minute. Chips will hold shape til you stir, so don't over cook!
COFFEE CAKE
~Submitted by Marty B., Tell City, IN
2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda
Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.
CHERRY PIE SORBET
~Submitted by Treva, Knoxville, TN
1 (21-ounce) can cherry pie filling and topping
3/4 cup frozen cherry juice blend concentrate, defrosted, undiluted
2 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract (optional)
Toppings:
Mini semisweet chocolate chips
Toasted slivered almonds
Put cherry pie filling, cherry juice blend concentrate, lemon juice, lemon peel and almond extract in the container of an electric blender or food processor. Cover and process 15 to 20 seconds, or until smooth.
Pour mixture into a 9 x 9 x 2-inch pan or other shallow container.
Cover with aluminum foil and freeze overnight. (Mixture becomes slushy, but never freezes firm.)
Stir cherry mixture with a fork before serving.
Scoop into serving bowls and garnish with toppings.
Store remaining cherry sorbet in freezer.
Makes 6 servings; about 3 cups.
FRESH PEACH DROP COOKIES
~Submitted by Mary H., Montreal, Canada
My friend sent this wonderful recipe to me today! (Martha Stewart cookie of the month for August, 2007)
2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large, ripe peaches, peeled, pitted, and cut into quarter-inch slices (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon
Preheat oven to 375 degrees (or 350 degrees, depending on your oven). Whisk together flour, salt and baking soda.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
Using a 1 1/2" ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2" apart. (If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.) Combine sanding sugar and
cinnamon. Sprinkle each cookie with 1/8 tsp. cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 - 13 minutes. Let cool on sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.
Makes 3 - 4 dozen cookies.
CINNAMON APPLE CHOPS
~Submitted by Mary S., Nashville, TN
4 boneless pork chops -- 3/4-inch thick
Vegetable oil
1 teaspoon black pepper
1/2 cup chicken broth
1 tablespoon lemon juice
1 1/2 cups Chunky applesauce heated with 2 tablespoons Cinnamon red hot candies*
Heat a nonstick skillet over medium-high heat. Brush chops lightly with oil and brown chops on both sides, turning once, about 3-4 minutes. Sprinkle chops with pepper, add broth and lemon juice. Reduce heat to low, cover and simmer gently for 5 minutes. To serve, top with applesauce and cinnamon candies. NOTE: *In small saucepan, stir together
1 1/2 cups applesauce and 2 tablespoons candies. Heat over medium heat, stirring often, until candies are melted; stir well to thoroughly combine.
HOT CHILE-CHEESE DIP
~Submitted by Johnny, LA
1 tablespoon oil
1/2 cup chopped onion
2 cans (4 ounces each) chopped mild green chile peppers
1 can (14.5 ounces) Mexican style stewed tomatoes
1 pound Velveeta cheese (American cheese), shredded or cubed
Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours.
Serve with tortilla chips.
UPSIDE-DOWN PEAR GINGERBREAD
~Submitted by Larry Holmes, Toronto, Canada
10 ounces butter, softened
2 tablespoons granulated sugar
2 large pears, peeled and sliced
1/2 cup packed brown sugar
1 egg
1 cup molasses
2 teaspoons baking soda
1 cup boiling water
3 cups all-purpose flour
1 tablespoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoons each ground cloves, salt
Spread 1/4 cup butter on bottom of 10-inch round cake pan or 9-inch square baking pan. Sprinkle with granulated sugar. Arrange peas on top. Cream together remaining butter and brown sugar. Beat in egg until light and fluffy. Stir in molasses. Dissolve baking soda in boiling water; set aside. Sift together flour, ginger, cinnamon, cloves and salt. Add flour mixture alternately with dissolved baking soda to creamed mixture, stirring just until blended. Pour over pears. Bake in 350-degree F. oven 60 – 65 minutes or until tester inserted into center comes out clean. Run knife around edge of pan to loosen cake. Let cool in pan 15 minutes, then invert a serving plate on top of pan and turn out upside-down onto plate. Serve warm, cut into wedges or squares.
Serves 9
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Heart Healthy
TEXAS BEAN DIP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 (15 1/2 ounce) can black beans, drained
1 (15 1/2 oz,) can red beans, drained
1 teaspoon canola oil
2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup diced tomato
1/2 cup mild picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon diced jalapeño pepper
1/4 cup low-fat Monterey jack cheese, coarsely grated
1 tablespoon fresh lime juice
Low-fat tortilla chips
Place beans in a bowl; partially mash with a potato masher or wooden spoon until chunky.
Heat oil in a frying pan. Add onion and garlic; sauté for 4 minutes over medium heat. Add beans, tomato, picante sauce, cumin, chili powder and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove from heat and stir in the cheese and lime juice. Stir until well blended and cheese has melted.
Serve warm with tortilla chips.
Makes 40 (1-tablespoon) servings.
Nutrition information per tablespoon: 19 calories; 0.2g fat (0g saturated fat; 8% of calories from fat); 0mg cholesterol; 107mg sodium; 3.6g carbohydrate; 1.2g fiber; 1.1g protein
1/3 cup prepared fat-free Italian dressing
2 Tbl chopped fresh cilantro
1 Tablespoon chili powder
2 boneless beef chuck shoulder steaks, cut .75 -inch thick (about 1.5 pounds)
12 small flour tortillas, warmed
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag, turn to coat. Close bag securely and marinate in refrigerator for 6 hours or as long as overnight, turning occasionally. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered goals. Grill, uncovered, 14 to 17 minutes for rare to medium doneness, turning occasionally. Carve into thin sliced; season with salt. Serve in tortillas.
Nutrition Information Per Serving:
Calories 225
Carbohydrate 21g
Protein 16g
Fat 8g
Cholesterol 37mg
Sodium 382mg
Exchanges: 1 Starch 2 Meats 1 Fats
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Diabetic Choices
VEGETABLE PUFF
~Submitted by Mary S., Nashville, TN
Yield: 6 servings
Note: Perfect for brunch or lunch, vegetables are baked with an egg custard.
INGREDIENTS
- Vegetable cooking spray
- 4 ounces mushrooms, sliced
- 1/2 cup chopped red bell pepper
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 pound broccoflower, cooked, coarsely chopped
- 1 cup finely shredded carrots, cooked
- 2/3 cup frozen corn, thawed
- 2 teaspoons lemon juice
- 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fat-free half and half or fat-free milk
- 2 tablespoons flour
- 1 cup no-cholesterol real egg product
- 5 large egg whites
- 1/2 teaspoon cream of tartar
DIRECTIONS
Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushrooms, bell pepper, shallots, and garlic until tender, about 4 minutes. Stir in broccoflower, carrots, corn, lemon juice, and thyme; saute 5 minutes. Transfer mixture to large bowl and stir in salt and pepper.
Whisk half and half and flour until smooth in small saucepan. Heat to boiling; boil, whisking constantly, until thickened, about 1 minute. Whisk about half the mixture into egg product; whisk egg mixture back into half and half. Stir into vegetable mixture.
Beat egg whites in large bowl until foamy. Add cream of tartar and continue beating until stiff peaks form; fold into vegetable mixture. Transfer mixture to a lightly greased
1-1/2 quart casserole. Place casserole in a large roasting pan on center rack of oven; add 2 inches hot water to pan.
Bake, uncovered, at 375 degrees 35 minutes or until casserole is puffed and lightly browned on top. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe): Calories: 133, Fat: 0.5 g, Cholesterol: 0 mg, Sodium: 359 mg, Protein: 11.8 g, Carbohydrate: 21.2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1 Meat
Note: Mint and dill offer refreshing flavor and are often used together in Mediterranean dishes.
INGREDIENTS
- 1 package (8 ounces) frozen tiny peas
- 1/2 package (16-ounce size) frozen small whole onions
- 1/4 cup water
- 2-3 teaspoons margarine
- 1/4 - 1/2 teaspoon dried mint leaves
- 1/4 - 1/2 teaspoon dried dill weed
- Salt and pepper, to taste
DIRECTIONS
Heat peas, onions, and water to boiling in medium saucepan; reduce heat and simmer until vegetables are tender, 8 to 10 minutes. Drain. Add margarine and herbs to vegetables, stirring until margarine is melted. Season to taste with salt and pepper.
Nutritional Information Per Serving (1/6 of recipe): Calories: 63, Fat: 1.4 g, Cholesterol: 0 mg, Sodium: 57 mg, Protein: 2.5 g, Carbohydrate: 10.4 g
Diabetic Exchanges: 1 Bread/Starch
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings
Prep: 5 minutes
Roast: 45 minutes
Ingredients
1 2-pound boneless rib-end pork loin roast
1/2 of an 8-ounce package (3/4 cup) mixed dried fruit
1 cup apple juice, apricot nectar, or orange juice
1 tablespoon orange liqueur (optional)
Dash ground nutmeg, allspice, or cinnamon
1 tablespoon water
2 teaspoons cornstarch
Fresh thyme (optional)
Directions
1. Trim separable fat from roast. Cut roast in half crosswise. If desired, slice one half of the roast into 4 pork chops. Seal, label, and freeze the 4 pork chops or half of roast for up to 3 months.
2. Place remaining half of roast, fat side up, on a rack in a shallow baking pan. Insert meat thermometer. Roast pork in a 325 degree F oven for 45 to 60 minutes or until meat thermometer registers 160 degree F. Let pork stand, covered, for 10 minutes.
3. Meanwhile, for sauce, if desired, cut up any large pieces of dried fruit. In a small saucepan stir together dried fruit; apple juice, apricot nectar or orange juice; orange liqueur (if desired); and nutmeg, allspice, or cinnamon. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir together the water and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
4. To serve, slice the pork roast. Arrange half of the slices on individual plates. Spoon sauce over and around pork. If desired, garnish with fresh thyme.
5. Cover and chill remaining sliced cooked pork for up to 2 days. Makes 2 servings.
Nutritional Information
Nutritional facts per serving
calories: 364, total fat: 7g, saturated fat: 2g, cholesterol: 66mg, sodium: 73mg, carbohydrate: 53g, protein: 28g
NACHO CHICKEN CASSEROLE
~Submitted by Maggie, TX
Yield: 2 Servings
Ingredients:
2 cups Plain tortilla chips, crushed
2 cups Chicken, cooked, diced (may use canned)
2 cups Cream of mushroom soup
1 sm Sour cream
1 cup Cheddar cheese, shredded
1 cup Picante sauce
Method:
Line bottom of casserole with crushed tortilla chips.
Mix remaining ingredients, except cheese, and cover chips. Top with cheese. Bake at 350 until cheese is bubbly. Can also heat in microwave. Serve with spicy salsa .
BEEF STROGANOFF
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Makes 2 servings
Start to Finish: 50 minutes
Ingredients
8 ounces boneless beef sirloin steak
1/2 cup dairy sour cream or plain yogurt
1 tablespoon all-purpose flour
1 tablespoon tomato paste
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
1 teaspoon instant beef bouillon granules
1/2 teaspoon caraway seed
1 small onion, sliced and separated into rings
1 cup sliced fresh mushrooms
1 clove garlic, minced
1 tablespoon margarine or butter
3 cups hot cooked noodles
Directions
1. Trim fat from beef. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips. Set aside.
2. For sauce, in a bowl stir together the sour cream or yogurt, flour, tomato paste, mustard, Worcestershire sauce, bouillon granules, caraway seed, and 1/3 cup water. Set aside.
3. In a large skillet, cook and stir the beef, onion, mushrooms, and garlic in hot margarine or butter till meat is of desired doneness and vegetables are tender. Add the sauce. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. Makes 2 servings.
Menu Suggestion: Select seasonal fruit for a refreshing side dish.
Nutritional facts per serving
calories: 716, total fat: 29g, saturated fat: 12g, cholesterol: 177mg, sodium: 914mg, carbohydrate: 74g, protein: 42g
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Publisher's Choice
CHICKEN ROMANO
Servings: 4
1 pound fresh spinach, rinsed, steamed, and chopped
3 tablespoons butter or margarine
3 tablespoons flour
1-3/4 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup shredded Swiss cheese
2 cups chopped, cooked chicken
1/2 pound mushrooms, halved
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Place spinach in a large saucepan with 2 tablespoons water. Cover and steam until tender, about 3 minutes. Drain well; press between paper towels to squeeze out excess water. Transfer to a 12x8x2-inch baking dish.
In a large saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning.
Gradually whisk in milk. Add salt, pepper, and nutmeg. Cook, stirring constantly, until mixture thickens and comes to a boil.
Reduce heat to low, add Swiss cheese, and cook until melted.
Remove sauce from heat. Add chicken and mushrooms. Pour over spinach.
Combine bread crumbs and Parmesan cheese; sprinkle over chicken.
Bake for 20 minutes, until bubbly and lightly browned on top.
CREAM CHEESE CANAPÉS
2 8 oz pkgs cream cheese, softened
6 tablespoons mayonnaise
6 drops Tabasco® sauce
8 teaspoons finely chopped green onions
1/8 teaspoon cayenne pepper
butter, at room temperature
oil-packed sun-dried tomatoes, drained
2 mini loaves party rye bread
3/4 cup grated Parmesan cheese
Cut each slice of bread diagonally in two. Spread butter thinly over each triangle, place, buttered side up, on a cookie sheet and lightly brown in the oven or broil very briefly.
Mix together cream cheese, mayonnaise, Tabasco, green onion and cayenne into a paste. Pile about 1 tablespoon on each triangle of bread on the unbuttered side. Sprinkle with Parmesan, about 1 teaspoon on each. Top each
canapé with 1/4 of a sun-dried tomato. Freeze.
Bake, frozen, at 375° F for 10 minutes. Serve hot.
To make ahead, flash freeze on a cookie sheet and pack away in baggies.
EL RANCHO CHILE CON QUESO
1 tbsp. oil
1/2 cup finely chopped sweet white onion
1/2 cup finely chopped bell pepper or jalapeño (or combination )
1 tsp. ground cumin
1 tsp. granulated garlic
1/2 tsp. salt
2 tbsp. cornstarch
1 cup water or chicken broth
8-ozs. shredded cheese (Kraft American is best)
1 cup chopped tomatoes
Using a thick, heavy pot, heat the oil and sauté the onion, pepper and dry ingredients for 2 to 3 minutes, until the onion is translucent.
Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to thicken.
Add the shredded cheese and tomatoes. Reduce heat to low and carefully simmer for 3 to 5 minutes, adjusting the thickness to suit your taste by adding water or more cheese.
Serve hot.
Makes 6 to 8 servings.
Per Serving (based on 8 servings): Cal 134 (63% fat), Fat 10 g, (5 g sat), Trace fiber, Chol 23 mg, Sodium 632 mg, Carb 7 g, Calcium 169 mg
Ingredients:
1/2 lb Bacon, cut into 1-inch pieces
2 sm Onions, sliced
1 tbl All-purpose flour
1 cup Water
2 cups Finely diced raw potatoes
1/3 cup Chopped celery
2 x Bay leaves
2 cans (1-lb) cream-style corn
1 cup Milk
1 tsp Salt
1/4 tsp White pepper
Method:
Fry bacon until crisp, drain on absorbent paper, and set aside. Reserve 1/4 cup bacon drippings and place in a kettle. Saute onion in bacon drippings for about 5 minutes. Blend in flour and mix to a smooth paste. Gradually add the water and stir until smooth. Add the potatoes, celery, and bay leaves. Cover and cook over low heat for about 15 minutes or until potatoes are done. Stir occasionally. Blend in corn, milk, seasonings, and bacon.
Heat for 15 minutes. Serve hot.
Yield: 5 to 6 servings.
CHERRY-CHEESE PIE
Graham cracker crust
1-8 oz can sweetened condensed milk
1-8 oz cream cheese
1/3 cup lemon juice
1 tsp vanilla
Canned cherry pie filling
Whip cream cheese till fluffy and slowly add sweetened condensed milk. Stir in vanilla and lemon juice. Pour into crust. Top with canned cherries - very smooth and light.
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