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A to Z Recipes
September 21, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Anyone reading this right now is better off than many folks in the Gulf of Mexico region where I live. So many have no power and many have no homes. The devastation is widespread but those affected are keeping a positive attitude and working as a community to get things back to normal. Of course, for some, normal is only a dream. Our local TV and radio stations have coverage of the aftermath of Hurricane Ike. If you'd like to learn how your southern neighbors have been affected, you can visit their web sites. More importantly, each has links to agencies who are helping people get their lives back together. You can (and should want to) donate to assist them. That's what most honest, hard-working people do, right? Unlike a few, we take care of ourselves and our neighbors and don't expect the government to support us for the rest of our days.
KHOU-TV, KPRC-TV,
KTRK-TV, KTRH-RADIO.
Aerial view: The west Galveston Island storm surge BEFORE Hurricane Ike
These photos will take your breath away:
The short but eventful life of Hurricane Ike.
Our Monthly Theme issue topic is Favorite Side Dish
Recipes. I know everyone has been busy but the response to this theme has fallen short of even less-popular topics. I sure hope you'll take some time to pass along a recipe or two for this great topic. Just visit the
Monthly Theme - Recipe Submission section for details and links to be used for yours.
Keeping A to Z Recipes Newsletter 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!
Today's issue is about as perfect as any we've posted. It has so many recipes, great ideas, and lots to make you think and laugh. Look at who did all the sharing for you today:
Jean M., OH
Ann, FL
Mary H., Montreal, Canada
Jim D., WA State
Rusty, FL
Luanne, FL
Treva, NC
Patricia, Charlevoix, MI
Leasa, IA
Johnny, LA
Larry Holmes, Toronto, Canada
Linda H., Rosharon, TX
Jean, Syracuse, NY
Dorie, IL
Monica M., Navarre, FL
Pat, Merritt Island, FL
Marty B., Tell City, IN
Chris M., NM
Jessica, Corfu, Greece
Marilyn, Canton, OH
Mary S., Nashville, TN
Aafrin, Pune, India
We'll see you here again on Wednesday, 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 Jean M., OH
Friends are like balloons; once you let them go, you might not get them back. Sometimes we get so busy with our own lives and problems that we may not even notice that we've let them fly away. Sometimes we are so caught up in who's right and who's wrong that we forget what's right and wrong. Sometimes we just don't realize what real friendship means until it is too late.
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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WONDERFUL YIDDISH PROVERBS
~Shared by Ann, FL
If the rich could hire other people to die for them, the poor could make a wonderful living.
The wise man, even when he holds his tongue, says more than the fool when he speaks.
What you don't see with your eyes, don't invent with your mouth.
A hero is someone who can keep his mouth shut when he is right.
One old friend is better than two new ones.
One of life's greatest mysteries is how the boy who wasn't good enough to marry your daughter can be the father of the smartest grandchild in the world. - Jewish Proverb
Old friends, like old wines, don't lose their flavor. - Jewish Proverb
A wise man hears one word and understands two.
"Don't be so humble - you are not that great." - Golda Meir (1898-1978) to a visiting diplomat.
Pessimism is a luxury that a Jew can never allow himself. - Golda Meir
Any intelligent fool can make things bigger and more complex. It takes a touch of genius - and a lot of courage to move in the opposite direction. - Albert Einstein
Life is like riding a bicycle. To keep your balance you must keep moving. - Albert Einstein
When his wife asked him to change clothes to meet the German Ambassador, he said, "If they want to see me, here I am. If they want to see my clothes, open my closet and show them my suits." - Albert Einstein
Intellectuals solve problems; geniuses prevent them. - Albert Einstein
The hardest thing in the world to understand is income tax. - Albert Einstein
You can't control the wind, but you can adjust your sails. - Yiddish proverb
I don't want to become immortal through my work. I want to become immortal through not dying. - Woody Allen
I'm not afraid of dying - I just don't want to be there when it happens! - Woody Allen
Imagination is more important than knowledge. - Sign hanging in Einstein's office at Princeton
Not everything that counts can be counted, and not everything that can be counted counts. - Albert Einstein
We can't solve problems by using the same kind of thinking we used when we created them. - Albert Einstein
Education is what remains after one has forgotten everything he learned in school. - Albert Einstein
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe. - Albert Einstein
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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| 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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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here.
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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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Pun Intended
~Shared by Rusty, FL
1. The roundest knight at king Arthur's round table was Sir Cumference. He acquired his size from too much pi.
2. I thought I saw an eye doctor on an Alaskan island, but it turned out to be an optical Aleutian.
3. She was only a whisky maker, but he loved her still.
4. A rubber band pistol was confiscated from algebra class because it was a weapon of math disruption.
5. The butcher backed into the meat grinder and got a little behind in his work.
6. No matter how much you push the envelope, it'll still be stationery.
7. A dog gave birth to puppies near the road and was cited for littering.
8. A grenade thrown into a kitchen in France would result in Linoleum Blownapart.
9. Two silk worms had a race. They ended up in a tie.
10. Time flies like an arrow. Fruit flies like a banana.
11. A hole has been found in the nudist camp wall. The police are looking into it.
12. Atheism is a non-prophet organization.
13. Two hats were hanging on a hat rack in the hallway. One hat said to the other, 'You stay here, I'll go on a head.'
14. I wondered why the baseball kept getting bigger. Then it hit me.
15. A sign on the lawn at a drug rehab center said: 'Keep off the Grass.'
16. A small boy swallowed some coins and was taken to a hospital. When his grandmother telephoned to ask how he was, a nurse said, 'No change yet.'
17. A chicken crossing the road is poultry in motion.
18. The short fortune-teller who escaped from prison was a small medium at large.
19. The man who survived mustard gas and pepper spray is now a seasoned veteran.
20. A backward poet writes inverse.
21. In democracy it's your vote that counts. In feudalism it's your count that votes.
22. When cannibals ate a missionary, they got a taste of religion.
23. Don't join dangerous cults: Practice safe sects!
Q & A
~Shared by Mary H., Montreal, Canada
Q. Why do chicken coops have two doors?
A. Because if they had four doors, they'd be chicken sedans.
Q. What has 8 eyes and 8 legs?
A. 8 pirates.
Shorties
~Shared by Luanne, FL
Two keys hang in an undertaker's office - one for
the organ in the chapel; the other for one of the cars in the garage. Two small signs above the keys read:
"Hymn" and "Hearse.
A minister in Florida lamented that it was difficult to get his message across to his congregation: "It's so beautiful here in the winter," he said, "that heaven doesn't interest them."
"And it's so hot here in the summer that hell doesn't scare them."
I get no respect. I was crossing the street. I got hit by a mobile library. I was lying there in pain, screaming.
The guy looked at me. He went, 'Shhhh.'
Texan prisons have banned convicts on death row from having a last cigarette, on the grounds that it is bad for their health. However, to compensate for this, condemned men will instead be permitted to
chew a stick of celery.
A strongman in Gloucester wanted to impress his friends after a night in the pub, so he went outside and lifted up the nearest car. Inside were two policemen who promptly arrested him.
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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VIRGINIA
SANTA FE CHICKEN PASTA FAJITA SOUP
This soup is very good and as much "at home" in Texas as it is for Virginia. We served it as a main course with cornbread.
Ingredients:
1 Fajita Seasoning Mix
1 lb boneless skinless chicken breasts cut into thin strips
4 large cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 large red onion, chopped
1 ea small green, red, and yellow pepper, chopped
8 oz cream cheese
8 oz pepper jack cheese
6 cups chicken broth
2 cups heavy cream
2 oz butter
1 tbs. flour
8 oz cooked penne pasta
Directions:
Combine seasoning mix and chicken; toss until evenly coated. Cover. Refrigerate at least 30 min. Melt butter in saucepan, add garlic, onions and peppers; cook on medium-high heat for 1 minute. Add chicken. Cook 10 minutes. Add flour, stir to incorporate then add cream and chicken broth. When simmering, slowly incorporate cream cheese and pepper jack until fully melted and mix well. Reduce heat to medium. Cook until completely melted, stirring occasionally. Add pasta and garnish with chopped cilantro.
Serves 8
Source: Renaissance Portsmouth Hotel and Waterfront Conference Center
Executive Chef Vincent LaMonte
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:
CROCKPOT RUEBEN DIP
~Shared by Jim D., WA State
Ingredients:
8 oz. cooked corned beef, coarsely chopped
1 cup sauerkraut, rinsed, drained, chopped
8 oz. pkg. cream cheese, softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
Preparation:
Mix all ingredients in 1-1/2 - 3 quart crockpot. Cover crockpot and cook on LOW for 4 hours.
Stir to combine and scrape down sides. Dip will hold for 2 hours on LOW. Serve with party rye bread slices, pretzels, pickles, and french bread cubes.
Serves 10-12
BROWN SUGAR BUTTONS
~Shared by Mary H., Montreal, Canada
Ingredients:
1 cup [250 mL] butter, softened
1 cup [250 mL] brown sugar
1 tsp [5 mL] vanilla
2 cups [500 mL] Five Roses® All Purpose Flour
½ cup [125 mL] Challenge® Canada Corn Starch
icing sugar for decorating
Preheat oven to 350ºF (180ºC). Line cookie sheets with parchment paper.
Beat butter, brown sugar and vanilla until light and fluffy. Add flour and cornstarch. Mix until dough forms.
Roll into ¾” (2 cm) balls. Place on prepared cookie sheets, flatten slightly.
Bake in preheated oven 10 minutes. Remove, place on wire rack. With a wooden skewer or toothpick poke 4 holes in warm cookies to make button holes. Cool and dust with icing sugar.
TIPS:
• Have the kids help by poking the holes to make buttons.
• Freeze and save for your next special occasion.
Makes 50 cookies
Source: Simply Homemade
CLOVE MOLASSES CAKE
~Shared by Treva, NC
1 & 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 cup milk
Chocolate-Molasses Glaze (below)
Preheat oven to 350 degrees F. Grease and lightly flour one 3x2-inch, one 5x2-inch and one 7x2-inch round cake pan. (Or grease and lightly flour an 8x8x2-inch baking pan.) Set aside. In a small bowl, stir together flour, baking soda and cloves set
aside. In a medium bowl beat butter with an electric mixer on medium speed for 30 secs. Add brown sugar; beat until well mixed. Beat in egg until fluffy. Beat in molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Pour 1/3 cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch pan, and the remaining batter into the 7-inch pan. (Or spread all of the batter into the 8x8x2-inch pan.) Bake the round pans for 20 to 30 mins (30 to 35 mins for square pan) or until a toothpick inserted near the center comes out clean. (Baked cakes may dip slightly in center.) Cool in pan(s) on wire rack(s) for 10 mins.
Remove from pan(s); cool completely on rack. To assemble the three-layer cake, place the 7-inch layer, top side down, on a serving plate. Spoon about one-third of the Chocolate-Molasses Glaze over this layer, allowing it to flow down the side. Top with the 5-inch layer, top side down, spooning another one-third of the glaze over the stacked layers. Top with the 3-inch layer, top side down, spooning the remaining glaze over all. Spoon all of the glaze over a square cake.
Makes 8 to 10 servings.
Chocolate-Molasses Glaze:
In a small saucepan, combine 2 ounces bittersweet or semisweet chocolate and 1 tablespoon butter; cook and stir over low heat until melted. Remove from heat; stir in 2/3 cup sifted powdered sugar, 1 tablespoon mild-flavored molasses, and 1/2 teaspoon vanilla. Gradually add 1 to 2 tablespoons hot water, beating with a wire whisk until glaze is smooth and of thin spreading consistency.
CHILLED CORN CHOWDER WITH DILL AND GREEN ONIONS
~Shared by Patricia, Charlevoix, MI
2 cups cooked corn kernels (3 ears)
1 bunch green onions, white and 2 inches of green, sliced
Juice of 1/2 lime or lemon
2 teaspoons fresh dill leaves
Salt and freshly ground black pepper to taste
4 cups Bulgarian buttermilk, divided*
Small fresh dill sprigs for garnish
* Bulgarian buttermilk is a richer and creamier buttermilk. If Bulgarian buttermilk is not available, substitute 1 cup whole-milk yogurt, 21/2 cups regular buttermilk, and 1/2 cup cream for the 4 cups of Bulgarian buttermilk called for in this recipe.
In a food processor, puree the corn, green onions, lime juice, dill, salt and pepper until smooth. Add 1 cup of the buttermilk and process until blended. Transfer the mixture to a bowl and whisk in the remaining buttermilk. Chill deeply.
Serve in frosted glasses or chilled cups, garnished with dill sprigs.
Makes 4 to 5 first-course servings.
HAWAIIAN POTATO SALAD
~Shared by Leasa, IA
Leasa owns Leasa's Creations, a catering service in Holstein, Iowa, and did Hawaiian fare for an event serving 200. This is the base recipe for a side dish she served.
Ingredients:
4-5 large potatoes, peeled and cubed
1 C dry shell macaroni
1-2 carrots, chopped (I shredded them)
2 celery stalks, chopped
2-3 pickles to taste ( I used dill relish)
2 stalks green onions, chopped (1 used 4)
salt and pepper to taste (I didn't use salt)
Dressing:
1 C REAL mayo
1/2 C Zesty Italian dressing
2 T pickle juice (I didn't use)
Boil potatoes until tender. Drain and cool. Cook macaroni according to pkg directions. Toss with remaining ingredients. Add dressing, folding gently to coat (I used my hands). Chill thoroughly.
Approximately 6 servings.
**Note** This has such a great flavor! For the "event" we peeled the pots but normally I don't at home. You definitely need to use REAL mayo for this, NOT Miracle Whip.
Source: AlohaWorld.com, courtesy of Cyndie
BANANA CREAM PIE
~Shared by Treva, NC
1/4 cup sugar
1/4 tsp. salt
3 Tbsp. flour
2 egg yolks, beaten
1 cup milk
1/2 cup light cream
1 Tbsp butter
1 tsp. banana flavored extract
3 bananas, sliced
1 baked 9-inch pie crust
Whipped cream and additional bananas for garnish
In a saucepan mix together sugar, salt and flour. In a medium bowl combine egg yolks, milk and cream. Mix well. Slowly add milk mixture to dry ingredients in saucepan, stirring with a whisk. Cook over low heat
until thick. Remove from heat and add butter and banana extract. Stir to combine.
Slice bananas into the pre-baked pie crust. Pour filling over bananas and shake slightly to settle filling. Refrigerate pie at least 4 hours until well chilled. Garnish top of pie with whipped cream and sliced bananas just before serving.
MUCHO BETTY HOT BARBECUE SAUCE
By Johnny The Cajun
~Shared by Johnny, LA
1 tsp dry mustard
1/2 tsp cayenne powder
1 tsp paprika
2 tsp salt
1 tsp chili powder
1 tsp black pepper
1TBS Worcestershire sauce
1 TBS Tabasco sauce
1/2 cup vinegar
1 1/2 cups of water1/2 juice of a lemon
1 large onion finely chopped
3 or 4 garlic cloves minced
Let simmer 20 minutes.
HONEY MUSTARD GRILLED SALMON
~Shared by Larry Holmes, Toronto, Canada
2 tablespoons honey mustard sauce
2 tablespoons lemon juice
1 tablespoons vegetable oil
1 teaspoon chopped fresh dill
1/2 teaspoon crushed garlic
salt and pepper to taste
4 fillets (4 ounces) fresh salmon, skin on
Garnish: dill sprigs, lemon wedges
Mix together in small bowl, mustard, lemon juice, oil, dill, garlic, salt and pepper. Place salmon fillets in a shallow dish , pour over marinade. Cover and refrigerate 30 minutes.
BBQ method: Place salmon fillets skin side down on heated grill; close lid. Cook 10 to 12 minutes or until just cooked through.
Oven method: Place salmon fillets, kin side down, on foil lined baking pan. Bake in 350 degree oven 25 minutes.
Remove skin for serving, if desired. Garnish with fresh dill sprigs and lemon wedges.
Makes 4 servings.
Per serving: 220 calories; 17.8 g protein; 14.1 g fat; 4.6 g carbohydrates; 0.5 g fiber
DOUBLE BAKED SWEET POTATOES
~Shared by Treva, NC
6 sweet potatoes (medium sized)
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts
Preheat oven to 400 degrees. Rub skins with oil wrap each in aluminum foil. Bake in preheated oven for 1 hour, or until soft when poked in the center. In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper. Slice each baked potato in half lengthwise and scoop flesh into the creamy mixture. Caution they will be very hot so this works best using a clean towel to hold the potato. Mix well and fold in walnuts. Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes more at 350 degrees just to heat through.
Yield: 12 Servings
SHOPPING FOR SWEET POTATOES:
There are two basic types of sweet potato: Moist (orange- fleshed) and dry (yellow-fleshed). The sweeter orange-fleshed sweet potato varieties dominate the U.S. market, The moist-fleshed potatoes are often called "yams," but this is a misnomer: The true yam is a large (up to 100 pounds) root vegetable grown in Africa and Asia and rarely seen in the western world (except in cans). However, common usage has made the term "yams" acceptable when referring to sweet potatoes.
Unless your produce market labels sweet potatoes as being orange- or yellow-fleshed, you may not be sure exactly what you're getting. Although the orange-fleshed type tends to be plumper and its skin a little redder (a hint of the orange flesh below), and the yellow-fleshed type a little narrower with a tan skin, when they aren't side by side, it's pretty difficult to judge the difference.
In most instances, you can assume you're getting orange- fleshed sweet potatoes. If you are actively seeking the yellow-fleshed, you should ask the produce manager.
Select sweet potatoes that are heavy for their size, and buy similar-sized potatoes if you plan to cook them whole, so that the cooking time will be uniform. Choose potatoes that are smooth, hard, and free of bruises or decay, which may appear as shriveled or sunken areas or black spots. Even if cut away, a decayed spot may have already imparted an unpleasant flavor to the entire potato.
HOLIDAY JICAMA SLAW
~Shared by Linda H., Rosharon, TX
1 jicama, peeled and julienned
1 each red, yellow and orange bell peppers, diced
1 red onion, thinly sliced with rings separated
2 tbsp chopped cilantro
1/2 cup cider vinegar
1/3 cup sugar
1/4 tsp salt
1/2 tsp celery seeds
1/2 tsp dry mustard
1/2 cup vegetable oil
Combine first 4 ingredients in a serving bowl. Combine vinegar and next 5 ingredients in a jar with a tight fitting lid. Shake well to combine. Taste and adjust seasonings. Toss with vegetables. Cover and refrigerate until ready to serve, several hours or overnight. GREAT FOR POTLUCKS OR BUFFETS BECAUSE IT TRAVELS WELL AND CAN SIT ON A TABLE FOR HOURS.
CRAB FOOTBALL SPREAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
http://www.cookinwithjp.com/
Ingredients:
1 package (8-ounce size) cream cheese, softened
2 cups shredded cheddar cheese
1 cup shredded provolone cheese
1 cup canned crabmeat
1 cup small-curd cottage cheese
2 teaspoons seafood seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
Pretzel sticks
Assorted crackers and/or fresh vegetables
Directions:
In a large mixing bowl, beat cream cheese until smooth. Add cheddar cheese, provolone cheese, crab, cottage cheese, seafood seasoning, Worcestershire sauce and mustard. Mix well.
Cover and refrigerate overnight.
Form mixture into a football shape. Arrange pretzels over top for laces. Serve with crackers and/or vegetables.
BUTTERMILK PIE
~Shared by Treva, NC
1 cup sugar
1/4 lb butter, melted and cooled
4 TBSP flour
3 eggs
1 cup buttermilk
1 TBSP lemon extract
Mix sugar and flour. Beat in eggs one at a time and then beat in the butter. Stir the milk in slowly to blend fully. Add the lemon extract. Pour into an unbaked 9" pie shell and bake about 45 minutes at 350 deg. Allow to cool completely before serving.
RICE SALAD
~Shared by Luanne, FL
This was in the newspaper and it sounds like a good combination for a salad. No, I haven't tried it, but when the occasion arises I will. You could cook your own rice if you don't like the bags and make as much as you need. It didn't say how many serving this was for.
Ingredients
2 (10-ounce) packages frozen white rice
1/4 cup pitted kalamata olives
3–4 sprigs fresh dill (rinsed)
1/3 cup Greek salad dressing
1 lemon (for juice; rinsed)
1/2 cup fresh pre-diced tomatoes
1/4 cup crumbled feta cheese
1/4 cup pre-sliced green onions
Steps
Microwave rice in bag, on HIGH, 3–4 minutes or until hot. Transfer rice to medium bowl. Spread rice into a thin layer going up sides of bowl to allow for cooling.
Chop olives coarsely and dill finely (about 1 tablespoon); sprinkle both over rice. Add dressing and squeeze juice of lemon over rice.
Add remaining ingredients and stir in until blended. Chill until ready to serve.
BEEF & CHEESE CALZONES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 10 oz. can refrigerated pizza crust dough
1/3 lb. thinly sliced roast beef or ham
2 medium green onions, sliced
1 4 oz. can mushrooms pieces and stems, drained
1/2 C. shredded Mozzarella cheese
1/4 C. shredded Cheddar cheese
Dijon mustard
Heat oven to 350. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12” square. Layer beef, onions, mushrooms and cheeses on half the crust to within 1” of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits on top. Bake 20-25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.
SWEET POTATO PATTIES
~Shared by Treva, NC
Sweet potatoes are mashed and shaped into patties, coated with crushed corn flakes then baked.
3 cups cooked mashed sweet potatoes
1 tablespoon melted butter
1/3 cup milk
1/2 teaspoon salt
1 teaspoon sugar
2 cups crushed corn flakes
Combine sweet potatoes, butter, milk, salt, and sugar. Form into 6 patties; roll in corn flakes to coat. Place on a greased baking sheet and bake at 325° for 25 minutes.
Serves 4 to 6.
GREEK CHICKEN
~Shared by Monica M., Navarre, FL
6 oz. feta cheese, crumbled
1 Tbsp. fresh lemon juice
1 tsp. dried oregano
6 skinless, boneless chicken breasts, flattened
3/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. flour
2 Tbsp. olive oil
1 tsp. chicken flavored instant bouillon
1 med. tomato, diced
10-12 oz. fresh spinach, coarsely sliced
toothpicks
Rice
In small bowl, mix feta cheese, lemon juice and oregano til smooth.
On work surface, flatten breasts.
With a spatula, spread cheese mixture over each chicken breast. Fold in half and secure with toothpicks.
In flat container, mix salt, pepper and 1 Tbsp. flour. Coat chicken with mixture.
In 12 lg. skillet, heat oil over med. heat. Add chicken and cook til golden brown on both sides, turning once.
Meanwhile in cup, mix bouillon, remaining 1 Tbsp. flour and 1 c. water until smooth.
To chicken in skillet, add bouillon mixture, tomato and spinach; heat to boiling over high heat. Reduce heat to low, cover and simmer 8-10 min. til juices run clear.
To serve; remove toothpicks and serve on rice.
RASPBERRY RIBBONS
~Shared by Pat, Merritt Island, FL
(About 5 dozen)
1 C butter (no subs), softened
1/2 C sugar
1 egg
1 tsp vanilla
2 1/4 C all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 C raspberry jam
Glaze:
1 C powdered sugar
2 Tbs evaporated milk
1/2 tsp vanilla
In a mixing bowl, cream butter and sugar Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into a 10” x 2 1/2” log. Place 4” apart on a greased or foil lined baking sheets.
Make a 1/2” depression down the center of each log. Bake at 350F for 10 minutes. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/4” slice. Place on wire rack.
In a small bowl combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.
Source: Taste of Home 12-1/03
CORNISH GAME HENS WITH FRUITED WILD RICE STUFFING
~Shared by Treva, NC
4 Cornish game hens
4 cups wild rice, cooked
2 apples, unpeeled, cored and chopped
1 cup dried apricots
1 cup walnuts, chopped
1 teaspoon each powdered ginger, nutmeg and salt
1/4 pound (1 stick) butter, melted
4 or 5 teaspoons orange juice, optional
Apricot preserves, optional
Thaw the hens, rinse well and pat dry. Set aside. In a large bowl combine the cooked wild rice with the apples, apricots, walnuts,
ginger, nutmeg, salt and 1/2 of the butter. Sprinkle with a small amount of orange juice if desired for additional moisture. Toss lightly to mix well. Stuff the hens with the stuffing and secure the openings. Place any remaining stuffing in a small buttered covered casserole. Sprinkle the additional stuffing with orange juice, if needed. Place the stuffed hens in an open roasting pan and brush with some of the remaining butter. Place the casserole of extra stuffing in the oven and bake both hens and additional stuffing at 350-degrees for 40 mins, brushing the hens from time to time with the remaining melted butter. Remove the stuffing from the covered casserole and spoon around the hens; brush the hens with the apricot preserves. Continue baking for an additional 15 mins, or until the hens are glazed with the preserves and the stuffing is nicely browned.
KOOL-AID PUNCH
~Shared by Marty B., Tell City, IN
2 c. sugar
2 envelopes unsweetened Kool-aid
10 c. water
1 46 oz. can pineapple juice
1 6 oz. can frozen lemonade concentrate, thawed
Combine all ingredients, chill.
Makes 35-1/2 c. servings.
CHERRY DUMP CAKE COBBLER
~Shared by Chris M., NM
1 (16 oz.) can crushed pineapple, undrained
1 can cherry pie filling
1 yellow cake mix (dry)
1 cube butter or margarine
1 c. chopped nuts
Put pineapple in bottom of pan. Add cherry pie filling evenly to pineapple. Next, pour dry cake mix over the top. Cut cube of butter or margarine into thin slices and lay evenly over dry cake mix. Sprinkle chopped nuts on top and bake at 350 degrees for about 40 minutes.
Source: Nancy's Kitchen
FLEA HATER'S DOG BISCUITS
~Shared by Treva, NC
Brewers yeast is a natural anti-flea remedy.
Makes about 5 dozen bone biscuits
1 cup flour
1/4 cup wheat germ
1/4 cup brewer's yeast (available at health-food Stores)
1 teaspoon salt
1 tablespoon plus 1 1/2 teaspoons canola oil
1 clove garlic, chopped medium
1/2 cup chicken stock plus 3 tablespoons for Basting
1. Heat oven to 400 °. Line a sheet pan with Parchment paper. Mix flour, wheat germ, brewer's Yeast, and salt together in a medium bowl. In a mixing bowl, combine oil and garlic. Alternately add 1/2 cup chicken stock and flour Mixture in 3 parts; mix until well combined. Knead about 2 minutes by hand on floured surface; Dough will be sticky.
2. On a lightly floured surface, roll dough out About 3/8 inch thick. Cut out bone shapes; place on prepared baking Sheet. Bake 10 minutes, rotate baking sheet, and Baste with remaining 3 tablespoons chicken stock. Bake 10 minutes longer. Turn off oven, leaving Oven door closed. Leave pan in oven for 1 1/2 hours longer.
ENCHILADA MEATBALLS
~Shared by Jessica, Corfu, Greece
2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.
Yield: about 4-1/2 dozen.
Source: Taste of Home
PINA COLADA ICE CREAM
~Shared by Marilyn, Canton, OH
1 (12 oz) can crushed pineapple
1 pkg. frozen coconut
1 qt. half and half
1 pt. whipping cream
1 can Eagle Brand milk
Egg Beaters to equal 4 eggs
2 cups sugar
2 tsp. rum flavoring
Mix Eagle Brand milk, sugar and eggs in large bowl.
Beat well; add cream and half and half. Add remaining ingredients.
Place in ice cream freezer.
EASY OVEN BRUNCH BAKE
~Shared by Treva, NC
Prep Time: 10 min
Total Time: 3 hr 55 min
Makes: 8 servings
4 eggs
2 cups milk
1 tsp. GREY POUPON Dijon Mustard
3 cups cubed French bread
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese
1 cup chopped mushrooms
1 cup chopped red peppers
1/2 cup chopped green onions
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup chopped OSCAR MAYER Ham, any variety
BEAT eggs, milk and mustard in large bowl with wire whisk until well blended. Add remaining ingredients; stir gently to mix well.
POUR into lightly greased 12x8-inch baking dish; cover. Refrigerate several hours or overnight.
PREHEAT oven to 325°F. Uncover baking dish. Bake 45 to 50 min. or until knife inserted in center comes out clean.
Round Out The Meal
For a delightful brunch idea, serve with a seasonal fruit salad.
Special Extra
Add 1 can (4 oz.) chopped green chilies, drained, to the egg mixture before pouring into baking dish.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 250 Total fat 14g Saturated fat 8g Cholesterol 145mg Sodium 520mg Carbohydrate 14g Dietary fiber 1g Sugars 4g Protein 15g Vitamin A 25%DV Vitamin C 30%DV Calcium 30%DV Iron 8%DV
PORK CHOPS AND GRAVY
~Shared by Jim D., WA State
Pork chops made easy.
Ingredients
3 Lg Onions, quartered or sliced
3 Ribs of celery, chunked or sliced (optional)
3-4 Pork chops
10 3/4 oz Can of cream of mushroom, or cream of celery, soup
Preparation
1. Place onions and celery in slow cooker. Wash pork chops and place on top of onions and celery. Pour soup all over.
2. Cover. Cook on High 1 hour. Reduce heat to Low and cook 3-4 hours or until chops are tender.
Source: Fix It and Forget It Cookbook
GLAZED POTATO DOUGHNUTS
~Shared by Patricia, Charlevoix, MI
1 package active dry yeast
1/4 cup warm water
1 cup milk, scalded
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
3/4 cups mashed potatoes (instant prepared may be used)
2 eggs, beaten
5 to 6 cups sifted flour
For glaze:
1 pound confectioner's sugar
6 tablespoons water
1 tablespoon or less vanilla
Dissolve yeast in warm water. Combine milk, shortening, sugar and salt. Stir in yeast, potatoes and eggs. Gradually add enough flour to make soft dough. Turn onto floured surface and knead until smooth and satiny. Place in lightly greased bowl; turn over to grease top. Cover and let rise in warm place until doubled, about 90 minutes.
Roll to 1/2-inch thickness. Cut with three inch doughnut cutter. Cover. Let rise until doubled, about 30 minutes.
Meanwhile, stir confectioner's sugar, water and vanilla together. Mixture will look like very thick cream.
Fry doughnuts in deep fat at 375 degrees. Drain on absorbent paper. Drop hot doughnuts into glaze. Place on cooling rack until glaze is set.
Makes about 31/2 dozen.
MICROWAVE BREAD AND BUTTER PICKLES
~Shared by Treva, NC
1 cup each, sugar and white vinegar
1/2 cup water
2 tsp salt
1 tsp each, dry minced garlic and mustard seeds
1/2 tsp each, celery seeds and turmeric
1 medium onion, peeled and sliced thin
2 & 3/4 to 3 lb pickling cucumbers, sliced
Mix everything except onion and cucumbers in a large microwave safe bowl. Stir in the cucumbers and onions. Microwave 9 minutes on hig, stopping to stir at 6 1/2 and 4 minutes to go. Remove from microwave and allow to cool. Cover and refrigerate overnight before placing in jars. Be sure to distribute juice evenly if you use more than one jar. Store in refrigerator.
HOT 'N SPICY SEASONING
~Shared by Johnny, LA
Spices can make the ordinary extraordinary. Here s a great all purpose spice mix.
1 1/2 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp onion powder
1 1/4 tsp garlic powder
1 Tbsp basil, dried
1 1/2 tsp thyme, dried
Mix all ingredients together. Store in an airtight container.
Yield: 1/3 cup Serving Size: 1/2 teaspoon
Each serving provides: Calories: 1 - Total fat: 1 g
Saturated fat: 0 g - Cholesterol: 0 mg - Sodium: 0 mg
Total fiber: 0 g - Protein: 0 g - Carbohydrates: less than 1 g
Potassium: 4 mg
SERVING TIP: Try this mix with meat, poultry, fish, or vegetable dishes. Use it instead of salt - even in the salt shaker.
LEMON BUTTER TARTS
~Shared by Mary S., Nashville, TN
1 1/2 cup all-purpose flour; sifted
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup shortening
Ice water
Lemon Butter:
1 1/2 tablespoon butter or margarine
1 cup sugar
1/3 cup lemon juice
1 grated rind of 1 lemon
3 eggs; well beaten
Pastry: Sift flour with baking powder and salt. Cut in shortening; gradually add ice water. Blend until dough just holds together; then form into a ball. Divide in two parts and roll out 1/8 inch thick. Cut with 2 1/2 inch cookie cutter and place on ungreased baking sheet. Bake at 450'F. (hot oven) for 12 to 15 minutes. Cool and spread about 1 tsp Lemon Butter on each.
Lemon Butter: Cut butter or margarine into sugar with a pastry blender or fork. Add lemon juice, rind and eggs. Cook over boiling water until thick, stirring constantly. Cool and place in refrigerator until thoroughly chilled before spreading on pastry rounds.
Makes 32 tarts.
ORANGE, HONEY, GINGER-SOY MARINADE
~Shared by Treva, NC
This recipe seasons: 4 chicken breasts, fish fillets, or pork chops
Preparation time: 10 minutes
Ingredients
1/4 cup low-sodium soy sauce
1/2 cup orange juice
1 tablespoon finely minced, fresh ginger root
2 cloves garlic, finely minced
1 tablespoon honey
Cooking Instructions
1. Whisk all the ingredients together in a bowl. Marinate in the refrigerator for at least 30 minutes or overnight.
Note: Use to marinate chicken, fish, beef, pork, tofu or vegetables. Do not re-use marinade.
Nutrition Facts
Serving Size: about 2 tablespoons
Calories 21
Total Fat 0 g
Saturated Fat 0 g
Protein 1 g
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sodium 267 mg
Percent Calories from Fat 2%
Percent Calories from Protein 11%
Percent Calories from Carbohydrate 88%
CARAMEL PECAN PIE
~Shared by Mary S., Nashville, TN
1 9-inch pie crust, pre-baked for 12 minutes at 350 degrees F
1 cup brown sugar
3/4 cup butter
1/2 cup honey
3 tablespoons sugar
1/2 cup heavy cream
1/4 teaspoon vanilla
3 cups pecans, toasted and chopped
Combine sugars, butter, and honey in a heavy-bottom sauce pot; cook over a medium heat, and stir only until melted. Heat until mixture reaches 240 degrees F on a candy thermometer. Remove from heat and stir in heavy cream and pecans; mixture will bubble slightly. Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool. Pie will set completely when cooled.
6-8 servings
MEDITERRANEAN BASS WITH HERB SAUCE
~Shared by Larry Holmes, Toronto, Canada
4 anchovy fillets, rinsed
1/4 cup chopped parsley
1 tablespoon freshly squeezed lemon juice
1 tablespoons red wine vinegar
1 tablespoons salt-packed capers, rinsed
1 shallot, finely diced
1 garlic clove, chopped
1 teaspoon fresh thyme leaves
1/2 cup olive oil
salt and freshly ground pepper
bass fillets
Place first 8 ingredients in a food processor. Process until blended. With motor running, gradually add the olive oil. Season with salt and pepper.
Place the fish fillets in a shallow dish. Spoon 1/4 cup sauce over flesh side and then cover. Place them in refrigerator to marinate for 20 minutes, turning once.
Preheat oven to 400 degrees, F. Remove fish from marinade and place on a foil-lined basking sheet. Bake for 10 to 15 minutes, depending on the thickness of the fish. The flesh should be opaque at the center. Serve with sauce.
Serves 6.
CREOLE STYLE FLOUNDER
~Shared by Treva, NC
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
1 large Green Bell Pepper Julienned
1 & 1/2 cup Scallions Sliced
2 tablespoons Butter
2 cups Canned Tomatoes Chopped
8 ounces Tomato Sauce
Salt and Pepper to taste
1/2 teaspoon Thyme
1 whole Bay Leaf
1 & 1/2 pounds Flounder
3 cups Rice Cooked
Cook onions and pepper in butter until soft (not brown). Stir in tomatoes, tomato sauce, salt and pepper, thyme and bay leaf. Simmer 15 minutes. Remove bay leaf. Spoon over flounder. Bake at 375 degrees for 15 minutes or until flounder is flaky. Serve over a bed of rice.
Serves 4-6.
CURRIED CHICKEN SKILLET DINNER
~Shared by Linda H., Rosharon, TX
2 teaspoons brown sugar
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
4 boneless chicken breast halves, cut in bite-size pieces
14.5 ounces chicken broth or about 1 3/4 cups
1 1/2 cups orange juice
1 1/4 cups Long grained rice, uncooked
10 ounces Pkg frozen English Peas
Combine first 5 ingredients; sprinkle 1 tbsp seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture. Bring chicken broth, orange juice, rice and reserved seasoning mixture to a boil in a large non stick skillet. Add chicken; reduce heat, cover and simmer 15 minutes. Stir in peas; cover and simmer 10 minutes or until liquid is absorbed.
Yield: 4 servings
Source: Southern Living - Curry in a Hurry
BOURBON STREET SHRIMP
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
http://www.cookinwithjp.com/
Straight from that famous New Orleans street, this shrimp casserole is rich and delicious.
Ingredients
1/4 cup butter
6 mushrooms, sliced
1 can condensed cream of shrimp soup
1 can sour cream
1 tsp. soy sauce
1/4 tsp. black pepper
1 1/2 lb. shrimp, cooked, shelled and deveined
Toast slices
Directions
Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce, and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown.
BLACK-EYED PEA CASSEROLE
~Shared by Treva, NC
Yield: 2 casseroles (10-12 servings each).
This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it a Southern favorite.
2 packages (6 ounces each) long grain and wild rice mix
2 pounds ground beef
2 medium onions, chopped
2 small green peppers, chopped
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 & 1/3 cups shredded cheddar cheese
In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.
In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese.
Bake 5 minutes longer or until cheese is melted.
Yield: 2 casseroles (10-12 servings each).
Source: Taste of Home
SWEET POTATO MUFFINS
~Shared by Marty B., Tell City, IN
1/2 c. butter
1 1/4 c. sugar
2 eggs
1 1/4 c. canned sweet potatoes, mashed
1 1/2 c, all purpose flour
1/2 ts. salt
1 ts/ cinnamon
1/4 ts. nutmeg
1 c. milk
2 ts. baking powder
1/4 c. pecans, chopped
1/2 c. raisins (OPTIONAL)
Prepare 1 1/2" muffin tins. Heat oven to 400* Cream butter and sugar, add eggs and mix well. Blend in sweet potatoes. Stir together dry ingredients. Add alternately with milk. Do not overmix. Fold in nuts and raisins. Fill muffin cups 2/3 full. Bake 25 min.
CHINESE CHICKEN LO MEIN
~Shared by Mary S., Nashville, TN
1/2 pound skinless boneless chicken breast halves
1/2 pound snap pea pods -- strings removed (2 cups)
6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)
1/2 (9 ounce) package refrigerated linguine -- cut into 2-inch pieces
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons water
1/3 cup fat-free reduced-sodium chicken broth
1 tablespoon soy sauce
4 cloves garlic -- finely chopped
2 teaspoons finely chopped gingerroot
Toasted sesame seeds -- if desired
Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain. Mix cornstarch, sugar and water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture.
Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add chicken; stir-fry about 2 minutes or until chicken is white. Stir broth mixture; stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with toasted sesame seed.
AWESOME HONEY PECAN PORK CHOPS
~Shared by Treva, NC
Just got this from a friend and it sounds wonderful. Can't wait to try it; but, have to wait because I can't have pork often (it makes my arthritis worse)
A glaze of warm honey and pecans makes thin and tender pork loin cutlets extra yummy. Be careful not to overcook the pork or the sauce. A light touch is the key.
Prep Time: 15 Minutes;
Cook Time: 10 Minutes;
Ready In: 25 Minutes
1 & 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Serves 4.
NUTRITION INFORMATION
Amount Per Serving: Calories: 523; Total Fat: 31.1g; Cholesterol: 101 mg; Sodium: 119 mg; Total Carbs: 30.4g; Dietary Fiber: 1.2g; Protein: 30.6g.
Click if you have a submission for the Reader Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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LOW-CARB CAULIFLOWER SALAD
~Shared by Linda H., Rosharon, TX
1 head cauliflower ½ c. celery, chopped
½ c. onion, chopped
2 hard boiled eggs, chopped
Crumbled bacon
Mayonnaise to moisten
1 tablespoon mustard
2 tablespoons lo cal pickle relish if desired
Green or red pepper, chopped (optional)
Steam the cauliflower until tender crisp. Cool. Break into small pieces. Add the rest of the ingredients and stir. Refrigerate for a couple of hours to blend flavors.
Tastes a lot like potato salad!
GOULASH CASSEROLE
~Shared by Treva, NC
Yield: 6 servings
Ingredients:
- Vegetable cooking spray
- 1 pound ground beef eye of round
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon flour
- 2 teaspoons paprika
- 1 teaspoon crushed caraway seeds
- 1/2 to 3/4 cup water
- 1 can (14 ounces) sauerkraut, rinsed & drained
- 1 large tomato, coarsely chopped
- 1 cup fat-free sour cream
- Salt and pepper to taste
- Minced parsley as garnish
Directions:
Spray large skillet with cooking spray heat over medium heat until hot. Add ground beef and cook until browned add onions, bell peppers and garlic and cook until tender, 8 to 10 minutes. Stir in flour, paprika and caraway seeds, cook 1 to 2 minuteslLonger. Stir in water, sauerkraut, tomato and sour cream, season to taste with salt and pepper.
Spoon mixture into 11 x 7-inch baking dish or 2-quart casserole. Bake covered at 350 degrees until hot through, 20 to 30 minutes. Sprinkle with parsley before serving.
Nutritional Information Per Serving (about 1-1/3 cup each):
Calories: 174
Fat: 2.8 g
Saturated Fat: 0.9 g
Cholesterol: 36.6 mg
Sodium: 530 mg
Protein: 17.6 g
Carbohydrate: 18.1 g
Diabetic Exchanges:
3 Vegetable
2 Meat
MINI CHEESECAKES
~Shared by Jim D., WA State
Serves: 12
Serving Size: 1 mini cheesecake
Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size.
INGREDIENTS
12 low-fat vanilla wafers
3 oz. Cream cheese, at room temperature
12 oz. Fat-free cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
Cherry pie filling
DIRECTIONS
1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
3. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
4. Decorate cheesecake tops with cherry pie filling.
NUTRITION INFO
Calories: 120.6
Fat: 4.4 g
Carbohydrates: 14.4 g
Protein: 6 g
Click if you have a submission for the Heart Healthy Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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MIKE'S VEAL
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound veal for scaloppini
- 1/4 cup whole-wheat flour
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 1/2 cup wine (red or white)
- 4 Roma tomatoes, diced
DIRECTIONS
Pound veal to tenderize, and divide into 4 pieces. Dust lightly with flour.
Saute garlic in oil, then lightly brown veal. Remove veal and saute mushrooms for a few minutes. Add wine, veal, and tomatoes. Cover and heat 2 minutes, then serve.
Nutritional Information Per Serving (1/4 recipe):
Calories: 228, Fat: 7 g, Cholesterol: 77 mg, Sodium: 68 mg,
Carbohydrate: 13 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1/2 Starch, 3 Lean Meat, 1 Vegetable
Source: "Magic Menus for People with Diabetes"
SUGAR FREE COCOA MIX
2 cups Nonfat Dry Milk Powder
1/2 cup Nondairy Creamer, fat-free -- Powder
1/2 cup Cocoa Powder
10 packets Equal® sweetener -- or Splenda sweetener
3/4 teaspoon Ground Cinnamon
Combine dry ingredients. Place in a zip baggie and store up to three months.
To use mix:
Sugar-free Cocoa
For each serving, in a heat-proof mug add 3/4 C. of boiling water to 1/3C. Sugar-free Cocoa Mix; stir to dissolve. Enjoy!
Note: Print instructions on a decorative card and attach to mix for gift giving. Instructions can also be printed onto large labels and placed onto zip baggies before filling with mixes.
CHICKEN WITH TRI-COLORED PEPPERS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons canola oil
- 1 pound boneless, skinless chicken breasts, cut into 2-inch strips
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 each small red, yellow, and green bell peppers, seeded and sliced into 1-inch strips
- 1/2 cup fat-free, reduced-sodium chicken broth
- 2 tablespoons lite soy sauce
- 1 tablespoon white wine (optional)
- 1/2 teaspoon sesame oil
- 2 teaspoons cornstarch
DIRECTIONS
In a wok or heavy skillet over medium-high heat, heat the canola oil. Add the chicken and saute for 2 minutes. Add the onion and garlic and saute for 4-5 minutes more.
Remove the chicken and onion from the pan. Add the peppers and saute for 5 minutes.
Combine the broth, soy sauce, white wine, sesame oil, and cornstarch in a measuring cup and mix well.
Add the sauce to the peppers. Add the chicken and onions back to the pan. Stir for 1-2 minutes until sauce has thickened.
Nutritional Information Per Serving (4 ounces chicken):
Calories: 204, Fat: 6 g, Cholesterol: 68 mg, Sodium: 425 mg,
Carbohydrate: 10 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 27 g
Diabetic Exchanges: 4 Very Lean Meat, 2 Vegetable, 1/2 Fat
Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw
Click if you have a submission for the Diabetic Choices Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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GREEK SALAD
~Shared by Jim D., WA State
I would add freshly chopped tomatoes to this dish. This recipe is a perfect way to transform leftover turkey into a totally yummy, refreshing, Greek salad. This is a great recipe for carb types, though mixed types can have this with some protein-type veggies or dark meat.
INGREDIENTS:
Approx. ½ cup fresh turkey breast, chopped or shredded
1 cup cucumber, diced
1 TBSP organic fresh mint, chopped
Black pepper to taste
3 heaping TBSP fresh, organic, raw kefir
PREPARATION:
In bowl, combine turkey breast, cucumber, mint, black pepper and kefir.
Stir well to combine.
You'll just love the delicious taste and aroma of the fresh mint and cucumber, married with the more earthy turkey and pepper and the tangy, yet mellow, kefir.
Enjoy!
Serves 2
Source: Dr. Joseph Mercola
BANANAS FOSTER
~Shared by Aafrin, Pune, India
2 Tbsp. butter or margarine
3 Tbsp. brown sugar
1/8 tsp. ground cinnamon
1 banana, peeled, halved and sliced lengthwise
1 Tbsp. lemon juice
¼ cup rum
2 Tbsp. banana flavored liqueur
Vanilla ice cream
Melt butter in a chafing dish or small skillet. Add sugar and cinnamon; cook syrup over medium heat until bubbly. Add banana slices and lemon juice; heat 3 to 4 minutes, basting constantly with syrup.
Combine rum and liqueur in a small long-handled pan; heat just until warm. Ignite, and pour over banana slices. Baste banana slices with sauce until flames die down. Serve immediately over ice cream.
Yield: 2 servings
Source: Southern Living Cookbook for Two
MUSHROOM VEAL LASAGNA
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP
http://www.cookinwithjp.com/
1/2 lb. ground veal or pork* 250 g
1/4 cup chopped onion 50 mL
1 clove garlic, minced 1
1 cup sliced fresh mushrooms 250 mL
1 can (14 oz./398 mL) seasoned diced tomatoes*, drained 1
1 tsp. Italian seasoning* 5 mL
1 tbsp. butter or margarine 15 mL
2 tbsp. all purpose flour 25 mL
1 cup milk 250 mL
3 tbsp. dry vermouth 45 mL
1 cup grated Gruyère cheese 250 mL
1 cup ricotta cheese 250 mL
1 egg, lightly beaten 1
2 tbsp. chopped fresh parsley (or 2 tsp. dried) 25 mL
4 oven-ready lasagna noodles 4
1 tbsp. Parmesan cheese 15 mL
In large fry pan over medium-high heat, cook veal until thoroughly cooked and no pink remains. Drain fat. Add onion, garlic and mushrooms. Cook until vegetables are softened. Stir in tomatoes and Italian seasoning. Remove from heat. Set aside. In medium saucepan over low heat, melt butter. Stir in flour. (Mixture will be dry and lumpy.) Cook 1 minute. Gradually whisk in milk until smooth. Bring to boil, stirring constantly. Boil and stir 1 minute or until thickened. Remove from heat. Stir in vermouth and Gruyère cheese. Set aside. In small bowl, mix together ricotta cheese, egg and parsley. Set aside. In bottom of ungreased 9 x 5-inch loaf pan, spread 1/3 of cheese sauce. Top with 2
lasagna noodles (carefully breaking off ends, if necessary, to fit pan). Spread with half the veal mixture, half the ricotta mixture and half of remaining cheese sauce. Top with remaining noodles, veal mixture, ricotta mixture and cheese sauce. Sprinkle with Parmesan cheese. Bake at 350°F 30 - 35 minutes or until noodles are tender and
lasagna is bubbly. Let stand 10 minutes before cutting. Garnish with additional sautéed mushrooms and chopped fresh parsley, if desired.
Yield: 3 servings
Click if you have a submission for the For Two Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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SWEET AND SOUR CHICKEN
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
1/4 cup all-purpose flour
1 tsp. Creole seasoning
1/2 tsp. freshly ground black pepper
1/2 cup vegetable oil
2 lbs. boneless skinless chicken breast, cut into 1/2-inch strips
For the Sweet-and-Sour Sauce:
1/2 cup ketchup
1 tsp. soy sauce
1 tsp. cider vinegar
1/2 cup brown sugar
1 Tbs. cornstarch
1/2 cup orange juice
For the Chicken:
1. Mix the flour and seasonings together. In a medium skillet, heat the oil.
2. Dredge the chicken in the seasoned flour. Place the chicken in the skillet. Do not overcrowd the chicken.
3. Cook in batches, if necessary, turning with tongs until the tenders are golden brown.
4. Remove and drain on paper towels. Toss with Sweet-and-Sour Sauce (see below). Serve immediately.
For the Sauce:
1. In a small saucepan, combine the ketchup, soy sauce, vinegar, and brown sugar.
2. Over medium-high heat, bring the sauce to a boil, stirring occasionally. Reduce the heat.
3. In a small cup, mix the cornstarch into the orange juice until dissolved.
4. Stir into the sauce and simmer, stirring occasionally, until the sauce thickens, approximately 5 minutes.
Based on individual serving.
Calories: 428
Total Fat: 32 g
Carbohydrates: 12 g
Protein: 23 g
Source: Rituals & Celebrations by B. Smith
SPINACH LASAGNA
2 eggs, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (26 oz.) spaghetti sauce, divided
9 lasagna noodles, cooked, drained
HEAT oven to 350°F. Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan.
LAYER 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.
BAKE 45 min. or until heated through. Let stand 10 min. before serving.
Serving Suggestion
Serve with a crisp, mixed green salad, a whole wheat roll and fresh fruit for dessert.
Substitute
Prepare as directed, using BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese
Nutrition Information
Calories 310 Total fat 12 g Saturated fat 6 g Cholesterol 75 mg Sodium 900 mg Carbohydrate 26 g Dietary fiber 3 g Sugars 6 g Protein 24 g Vitamin A 70 %DV Vitamin C 25 %DV Calcium 70 %DV Iron 15 %DV
Source: Kraft
GRILLED STUFFED FRANKS
12 frankfurters
prepared mustard
1/4 lb cheddar cheese
2 dill pickles
1/2 lb bacon, sliced thinly
12 frankfurter rolls
Cut frankfurters lengthwise, almost through but not quite. and spread cut sides with mustard. Slice cheese and pickles into long strips, and lay a strip of each in the franks. Wrap a slice of bacon around in spiral fashion, fastening the ends with toothpicks. Put franks with the cut side down on a broiling rack and broil 4 to 5 minutes or until bacon is crisp. Turn and broil 5 minutes longer or until cheese starts to melt. Tuck into hot rolls and serve.
APPLE & SAUSAGE CASSEROLE
Ingredients
1 basic pie dough recipe, rolled out and lining a 9 or 10-inch pie dish, or 8x8 baking dish, chilled (or one frozen pie crust)
2 large tart Granny Smith apples, peeled and thinly sliced
1/2 medium onion, chopped (about half a cup)
1 teaspoon sugar
3 Tbsp butter
3/4 lb sweet Italian sausage (bulk, or removed from casings)
1 clove garlic, minced
2 cups shredded Fontina, Provolone, and or Asiago cheese
1 cup ricotta cheese
1/4 cup feta cheese
2 eggs, slightly beaten
Method
1 Preheat oven to 425°F. Line the inside of a pie shell with heavy aluminum foil, pressing the dough against the side. Bake for 8 minutes. Remove foil, poke the bottom of the pie crust with the tines of a fork to create air vents. Return crust to oven, bake for an additional 4 minutes, or until the crust just begins to brown. Remove from oven and let cool. Reduce oven temperature to 350°F.
2 Melt butter in a large skillet on medium heat. Add the apples, onions, and sugar, cook, stirring occasionally, until tender, about 5 minutes. In the last 30 seconds or so, add the garlic and cook until fragrant. Transfer mixture to a separate bowl. Increase the heat to medium high and in the same skillet add the Italian sausage. Cook, stirring only infrequently, until sausage is browned on all sides and is cooked through. Remove from heat. Remove the sausage with a slotted spoon to a dish lined with paper towels to absorb the excess fat.
3 In medium sized bowl, mix together the cheeses and beaten eggs.
4 Place sausage on bottom of pre-baked pie crust. Add the cooked apple onion mixture over the sausage. Pour the cheese egg mixture over the apple mixture and spread it so it evenly covers the pie.
5 Bake at 350°F for 35 to 40 minutes, until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Serves 8.
Source: Simply Recipes
PASTA WITH ASPARAGUS
Ingredients:
5 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained
Directions: In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately.
Yield: 4-6 servings.
Source: Taste of Home
EASY BAKE CHEDDAR BISCUITS
1 cup flour
2 tsp. baking powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) butter, cubed
1 cup Kraft shredded cheddar cheese
1/3 cup milk
1/2 cup (1/2 of a 8-oz. tub) Philadelphia chive & onion cream cheese spread
Heat oven to 450. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheddar cheese. Add milk; stir until mixture forms soft dough. Place on lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into 6-inch square. Cut into 9 squares. Place on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Spread each warm biscuit with 2-1/2 tsp. of the cream cheese spread.
Substitute: Prepare as directed, using Philadelphia garden vegetable cream cheese spread.
Source: Kraft
SHASTA BEEF TIPS
1-1/2 to 2 lb. round steak
1 can cream of chicken soup
1 can Shasta Lemon Lime soda
1 envelope dry Lipton Onion Soup
Have the meat partially frozen; cut into cubes (this makes it easier). Place the soup in your slow cooker. Slowly add the soda, stirring to mix well. Add dry soup mix and stir well; add the meat and mix well. Cook for several hours on HIGH. Serve over rice or noodles. You can substitute any lemon-lime soda for the Shasta.
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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
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