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A to Z Recipes
September 24, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. As I write this, in the back of my mind are thoughts of how I need to do laundry and plan dinner for my family for this evening. Just a short jaunt to take clothes from the laundry basket then drop them into the washer; then to the kitchen to take something out of the freezer to thaw, see what veggies look good as a side
dish, etc. That's pretty much what is on my mind on my day off. What is in the forefront,
though, is how those simple tasks being performed is something I take for granted and cannot be done by tens of thousands of people in this area. They still have no power. When you reach for that light switch, or pull those fresh sheets up to your face to sleep in your cozy bed tonight, say a prayer for those still living in the wake of Hurricane Ike. The lucky ones have generators or ice to keep their food cold, but the heat of day without relief is enough to make anyone sick. Kids and adults go to school and work after sponge baths and without a decent rest or meal. My heart goes out to them.
Our Monthly Theme issue topic is Favorite Side Dish
Recipes. We haven't done as well on this topic as I had hoped. I mean, let's face it... not many folks eat only meat, poultry or fish. What about those tasty side dishes that bring it all together for a meal? It would be great if you'd pass along a recipe or two for this excellent topic. Just visit the
Monthly Theme - Recipe Submission section for details and links to be used for yours. The September 30 deadline will be here before you know it.
Keeping A to Z Recipes going takes more than just Monthly Theme recipes. We need recipes for regular issues, like this one. Why there's more than
65 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks!
Today's issue is a collection of recipes from two of my heavy-hitting contributors:
Treva K. in the foothills of North Carolina and
Mary S. in the Nashville, Tennessee area. I have a pretty solid core of "regulars" who often send in recipes and I am extremely grateful to them. However,
Treva and Mary send in more than I could give justice to through regular issue postings. I thought it'd be nice to feature their recipes here today, along with lots to make you think and laugh. Look at who did all the sharing for you today:
Treva, NC
Mary S., Nashville, TN
Rita, Niceville, FL
Aafrin, Pune, India
Anelle, ID
Mary H., Montreal, Canada
We'll see you here again on Sunday, God willing.
PS:
The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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"There was once a man who loved to gossip. He loved the attention it brought him, and could not stop himself from speaking about others, sometimes sharing the good they did, but most often sharing the mistakes they made.
"In time, however, he realized the harm his speech was causing and he sought to make amends. He went to his rabbi and explained the situation, and asked how he could make amends.
"The rabbi thought for a moment and instructed the man to go to the marketplace and purchase two of the finest feather pillows he could find. He should then take the pillows to the top of the mountain overlooking the village, tear them open, and spill the feathers into the wind.
"The man was surprised and pleased at the rabbi's advice. He thought repentance would be much harder than this. So he ran to the marketplace, purchased his pillows, and within an hour had scattered their feathers to the wind.
"He returned to the rabbi all aglow. He was ready to be forgiven for his gossiping. Not just yet, the rabbi told him. There was one more thing to do. He had to return to the mountain and repack the pillows with the feathers that he had scattered.
"'But that's impossible,' the man said. 'Those feathers have gone everywhere, there is no way I can take them back now.'"
"The rabbi nodded solemnly and said, 'What is true of the feathers is true of the words. Once spoke they can never be retrieved. The harm caused by gossip cannot be undone.'"
~Rabbi Rami Shapiro from The Sacred Art of Loving Kindness
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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OLD GEEZERS
~Shared by Rita, Niceville, FL
I'm passing this on as I did not want to be the only geezer receiving it.
Actually, it's not a bad thing to be called as you will see...
'Geezers' are easy to spot: At sporting events, during the playing of the Star Spangled Banner Old Geezers remove their caps and stand at attention and sing without embarrassment. They know the words and believe in them.
Old Geezers remember the Depression, World War II, Pearl Harbor, Guadalcanal, Normandy and Hitler. They remember the Atomic Age, the Korean War 1950-55, the Cold War, the jet age and the moon landing, the 50 plus Peacekeeping Missions from 1945 to 2005, the Jet Age and the Moon Landing, not to mention Vietnam.
If you bump into an Old Geezer on the sidewalk, he will apologize. If you pass an Old Geezer on the street, he will nod or tip his cap to a lady. Old Geezers trust strangers and are courtly to women. Old Geezers hold the door for the next person and always, when walking, make certain the lady is on the inside for protection. Old Geezers get embarrassed if someone curses in front of women and children and they don't like any filth on TV or in movies or in e-mails. Old Geezers have moral courage. They seldom brag unless it's about their grandchildren.
It's the Old Geezers who know our great country is protected, not by politicians, but by the young men and women in the military serving their country. This country needs Old Geezers with their decent values. We need them now more than ever.
Thank God for Old Geezers!
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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32 Strange Things You Likely Didn't Know
~Shared by Aafrin, Pune, India
1. A rat can last longer without water than a camel.
2. Your stomach has to produce a new layer of mucus every two weeks or it will digest itself.
3. The dot over the letter "i" is called a tittle.
4. A raisin dropped in a glass of fresh champagne will bounce up and down continuously from the bottom of the glass to the top.
5. A female ferret will die if it goes into heat and cannot find a mate.
6. A duck's quack doesn't echo. No one knows why.
7. A 2 X 4 is really 1-1/2" by 3-1/2".
8. During the chariot scene in "Ben Hur," a small red car can be seen in the distance (and Heston's wearing a watch).
9. On average, 12 newborns will be given to the wrong parents daily! (That explains a few mysteries....)
10. Donald Duck comics were banned from Finland because he doesn't wear pants.
11. Because metal was scarce, the Oscars given out during World War II were made of wood.
12. The number of possible ways of playing the first four moves per side in a game of chess is 318,979,564,000.
13. There are no words in the dictionary that rhyme with orange, purple and silver.
14. The name Wendy was made up for the book Peter Pan. There was never a recorded Wendy before.
15. The very first bomb dropped by the Allies on Berlin in World War II killed the only elephant in the Berlin Zoo.
16. If one places a tiny amount of liquor on a scorpion, it will instantly go mad and sting itself to death. (Who was the sadist who discovered this??)
17. Bruce Lee was so fast that they actually had to s-l-o-w film down so you could see his moves. That's the opposite of the norm.
18. The first CD pressed in the US was Bruce Springsteen's "Born in the USA."
19. The original name for butterfly was flutterby.
20. The phrase "rule of thumb" is derived from an old English law which stated that you couldn't beat your wife with anything wider than your thumb.
21. The first product Motorola started to develop was a record player for automobiles. At that time, the most known player on the market was Victrola, so the called themselves Motorola.
22. Roses may be red, but violets are indeed violet.
23. By raising your legs slowly and lying on your back, you cannot sink into quicksand.
24. Celery has negative calories. It takes more calories to eat a piece of celery than the celery has in it to begin with.
25. Charlie Chaplin once won third prize in a Charlie Chaplin look-alike contest.
26. Chewing gum while peeling onions will keep you from crying.
27. Sherlock Holmes NEVER said, "Elementary, my dear Watson."
28. An old law in Bellingham, Washington, made it illegal for a woman to take more than three steps backwards while dancing!
29. The glue on Israeli postage is certified kosher.
30. The Guinness Book of Records holds the record for being the book most often stolen from public libraries.
31. Astronauts are not allowed to eat beans before they go into space because passing wind in a spacesuit damages them.
32. Bats always turn left when exiting a cave!
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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| Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Favorite Side Dish Recipes
Just about every meat eater has a favorite dish they enjoy served alongside. And
we chicken lovers probably could list off several dishes that make our bird the
best. Whether it is pork, seafood, venison, you have it - there's a side dish
that makes everything better. (We will do salads later so do not include them in
this issue, ok?) Join in the fun by sharing your favorite "sides" in our current
Monthly Theme topic of Favorite Side Dish Recipes.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Favorite Side Dish Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Favorite Side Dish Recipes has a deadline of September 30, 2008, and will be posted on October
5, 2008.
Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our September Birthday Babies:
1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
1st Melody L. in Dalton, Georgia
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
6th Janet E. in Ligonier, Pennsylvania
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
9th Debbie in Dallas, Texas
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
10th Shary in Algoma, Wisconsin
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
14th Monica M. in Navarre, Florida
15th William (Uncle Bill) A. in Burnaby, B.C., Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
18th James G. in Mankato, Kansas
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patricia in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
26th Sharon S. in Rochester, New York
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
27th Lisa in Idaho Falls, Idaho
28th Timothy S. in Anthony, Kansas
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Betty Crocker: The Untold Story
By Donna M. Donohue
~Shared by Treva, NC
Betty Crocker doesn't live here.
She moved out just last week.
My goose is cooked. I'm starting to panic.
My family's gonna freak!
That ungrateful wench! She took my book…
You know, the one with the plaid design?
She stole the pots! She stole the pans!
She even swiped the wine!
But Betty's not as heartless
As it might look at first glance.
Though I heard her laughing as I begged
To give me one more chance!
She bade me a fond farewell
With a wink, a nod, and a smile,
Saying, "Not to worry, dear. I'm on the net.
Just download all my files!"
I must admit she had me ticked.
I was really in a tizzy.
She knows I hate computers.
She knows I'm way too busy!
That little twerp! She blew my cover.
'Cause my husband never suspected
It was Betty in charge all these years.
I just did as she directed.
"So, what's the point?" you ask.
"What lessons have you gleaned?"
Well, it appears that dear, old Betty
Ain't as innocent as she seemed!
The evidence is sad but true.
It reveals her cunning ploy.
All that girl was after
Was the Pillsbury Doughboy!
She plotted and she schemed;
Deceiving me all the while.
But honey, let me tell you.
His number's on speed dial!
If you're searching for a moral here,
It's one that's put me in a bind.
For it is that age old adage:
"Good help is hard to find!"
St. Peter and the Pearly Gates
~Shared by Anelle, ID
A man appeared before St. Peter at the pearly gates.
"Have you ever done anything of particular merit?" St. Peter asked.
"Well, I can think of one thing," the man offered. "I was exceptional."
He proceeded to tell St. Peter:
"On a trip to Sydney, near Paramatta, I came upon a gang of high-testosterone bikers, who were threatening a young woman. I directed them to leave her alone, but they wouldn't listen. "So, I approached the largest and most heavily tattooed biker and smacked him on the head, kicked his bike over, ripped out his nose ring, and threw it on the ground." I yelled, "Now, back off!! Or you'll answer to me!"
St. Peter was impressed: "When did this happen?"
"Just a couple of minutes ago."
The Hike
~Shared by Mary H., Montreal, Canada
During a hike with my friend, I noticed a black bird roosting in a nearby tree. "I've always wondered what the difference is between a crow and a raven," I said.
"You have to count the pinion feathers on the wings," my friend explained. "If there are four, it's a crow. If it's five, it's a raven."
"Really?" I said, although I knew he didn't have a clue as to what he was talking about.
"Oh yes," he replied, "the difference is just a matter of a pinion."
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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TENNESSEE
GRANNY CAKE
~Shared by Treva, NC
3/4 cup butter
3 eggs
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
2 cups mashed ripe banana (about 6)
1 8 oz can crushed pineapple, undrained
2 tsp vanilla
1 cup finely chopped pecans
Powdered sugar (optional)
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch fluted tube pan; set pan aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, cloves and salt, set aside. Preheat oven to 325 deg. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add banana, undrained pineapple, eggs, and vanilla. Beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter into prepared pan. Bake for 70 to 75 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly on wire rack. If desired, sift powdered sugar over cooled cake just before serving.
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:
STREUSEL-TOPPED PUMPKIN PIE
~Shared by Treva, NC
A brown sugar streusel topping adds a new twist to traditional pumpkin pie. Refrigerated pie crust makes it easy!
Crust:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling:
1 can (15 oz) pumpkin (no pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
1 & 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Streusel:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans
Topping:
1 teaspoon grated orange peel
1 container (8 oz) frozen whipped topping, thawed (3 cups)
1.Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2.In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.
3.Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.
4.Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.
5.Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
Source: www.pillsbury.com
CLASSIC DINNER ROLL KNOTS
~Shared by Treva, NC
Yield: 2 dozen rolls
4 to 4 & 1/2 cups all-purpose flour (or bread flour)
1/4 cup sugar
2 envelopes Fleischmann’s® RapidRise Yeast
1 & 1/2 teaspoons salt
1 & 1/4 cups very warm milk (120° to 130°F)
1/3 cup butter or margarine, softened
2 large eggs
Cooking Spray
Poppy Seeds or Sesame Seeds, optional
Combine 1 cup flour, sugar, undissolved yeast, and salt in large mixing bowl. Add warm milk and butter; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 egg and 1 cup flour; beat 2 minutes at medium speed. Gradually add enough remaining flour to form a soft dough that pulls away from the sides of the bowl while mixing for 3 more minutes, by hand. Spray top of dough with cooking spray; cover tightly with plastic wrap and let rest 10 minutes. For later use dough may be refrigerated up to 24 hours.
Remove dough from plastic wrap. Punch dough down and divide into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope. Place on baking sheet. Spray tops of rolls with cooking spray and cover with plastic wrap. Preheat oven to 375°F. Let rise in a warm, draft-free place until doubled in size, about 20 to 40 minutes.
Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seeds. Bake for 15 to 20 minutes or until golden brown. Remove and allow to cool on a wire rack.
BARLEY-VEGETABLE SAUTE
~Shared by Treva, NC
This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.
Makes 4 servings (about 2 cups each)
2 teaspoons butter or margarine
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
1 garlic clove, crushed
4 cups cooked barley
2 Tbsp. chopped fresh thyme leaves or 2 tsp. dried thyme leaves
1/2 teaspoon salt
1 package (16 ounces) frozen whole kernel corn, thawed
1 package (10 ounces) frozen lima beans, thawed
1. Melt butter in 10-inch skillet over medium-high heat.
2. Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
3. Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
NUTRITION PER SERVING
1 Serving: Calories 315 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 430 mg; Total Carbohydrate 75 g (Dietary Fiber 16 g);
Protein 13 g Exchanges: 3 Starch; 2 Vegetable; 1 Fat
Source: Kraft
SPICY FLANK STEAK
~Shared by Treva, NC
This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping! (You could easily grill this too!)
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
1/2 cup Ranch dressing
In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
Preheat the oven broiler. Lightly grease a baking sheet.
Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping. Yields: 6 servings
Amount Per Serving: Calories: 256; Total Fat: 19g; Cholesterol: 50 mg; Sodium: 549 mg; Total Carbs: 2.1g;
Dietary Fiber: 0.6g; Protein: 18.1g.
PIG PICKING CAKE
~Shared by Treva, NC
If you are looking for a simple, but yet delicious cake to make, this is it!
Cake Layers:
1 box butter cake mix
1/2 cup vegetable oil
4 eggs
one 11 ounce can of Mandarin Oranges with juice
Baking instructions:
Mix all ingredients with blender
Grease and flour 3 cake pans
Pour cake mixture into cake pans
Bake at 325 degrees for 15 to 20 minutes until golden brown*Please allow the layers to cool before you icing the cake.
Icing:
One 3 ounce box of Vanilla Instant Pudding
One 9 ounce container of Cool Whip
One large can of crushed pineapple with juice
Instructions to make the icing:
Mix all ingredients together with blender
Spread icing on COOLED cake layers
Refrigerate.
POTATOES UNDER CREAMY CHICKEN
~Shared by Treva, NC
Flavorful roasted garlic mashed potatoes are hiding under this creamy chicken and vegetable sauce.
Prep Time:5 min
Start to Finish:20 min
Makes:4 servings
INGREDIENTS
1/2 cup milk
1 can (10 3/4 ounces) condensed cream of chicken or cream of mushroom soup
1 1/2 cups diced cooked chicken or turkey (1/2 pound)
1 package (10 ounces) frozen chopped broccoli
2 cups Progresso® diced tomatoes (from 28-oz can), drained
1 1/2 cups hot water
1/2 cup milk
2 tablespoons butter or margarine
1/2 package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)
DIRECTIONS
1. Heat 1/2 cup milk and the soup to boiling in 2-quart saucepan, stirring frequently. Stir in chicken and broccoli.
2. Reduce heat; cover and simmer about 5 minutes or until broccoli is tender. Stir in tomatoes.
3. Heat hot water, 1/2 cup milk and the butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve chicken mixture over potatoes.
High Altitude (3500-6500 ft) Simmer chicken mixture about 7 minutes.
Nutrition Information
1 Serving: Calories 305 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 55 mg; Sodium 1070 mg; Total Carbohydrate 31 g (Dietary Fiber 4 g); Protein 24
Exchanges: 2 Starch; 2 1/2 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Suggestion: Whipped cauliflower can be used instead of potatoes, cutting more calories.. Use low fat sour cream or mayonnaise.
SLOW COOKER APPLE BUTTER
~Shared by Treva, NC
4 lbs. cooking apples, peeled and sliced
1/2 cup apple cider vinegar
3 cups sugar
1 cup firmly packed brown sugar
1 teaspoon ground nutmeg
Place apples, vinegar in a 4 qt. slow cooker. Cook covered on high 6 hours. Stir in sugars, and nutmeg, cook on low 4 hours.
Store in refrigerator 1 week.
Makes 6 cups
PECAN CHICKEN CASSEROLE
~Shared by Treva, NC
1 cup all-purpose flour
4 oz. finely shredded Cheddar cheese
3/4 cup finely chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
Filling:
4 eggs
8 oz. sour cream
1 cup chicken broth
4 c. diced cooked chicken
1/2 c. finely shredded Cheddar cheese
1/4 & 1/2 c. finely chopped onion
1/4 c. mayonnaise
1/4 tsp. dill seed
1/8 tsp. hot pepper sauce
In a bowl, combine the first 6 ingredients. Set aside 1/2 cup of crumb mixture for topping.
Press remaining crumb mixture onto the bottom of a greased 9-by-13 baking dish. (Crust will be crumbly.)
Bake at 350 degrees for 10 minutes, or until lightly browned. In a bowl, beat eggs. Add remaining ingredients and pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 25 or 30 minutes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
LEMON PECAN PASTRY SLICES
~Shared by Treva, NC
This refreshing pastry recipe has a custard-like layer and a lemony glaze. Can't you almost taste it? Mmm!
Preparation time: 40 min
Baking time: 50 min
Cooling time: 20 min
Yield: 16 servings
Pastry Ingredients:
1 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, slightly softened
2 tablespoons water
Topping Ingredients:
1 cup water
1/2 cup LAND O LAKES® Butter
2 tablespoons fresh lemon juice
2 teaspoons freshly grated lemon peel
1 cup all-purpose flour
3 eggs
Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
2 tablespoons fresh lemon juice
1/4 cup chopped pecans
Heat oven to 350 degrees F. Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 2 tablespoons water. Press mixture into ball by hand. Divide in half.
Pat each half into 12x3-inch rectangle about 3 inches apart onto ungreased baking sheet. Set aside.
Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Stir in 2 tablespoons lemon juice and lemon peel. Remove from heat; stir in 1 cup flour. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
Add eggs, one at a time, beating with wire whisk or wooden spoon until smooth and glossy.
Spread half of egg mixture over each pastry rectangle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
Combine powdered sugar, 2 tablespoons butter and 2 tablespoons lemon juice in small bowl. Beat at low speed 1 minute. Increase speed to high. Beat until desired glazing consistency.
Spread glaze over pastry; sprinkle with pecans. Cut into slices.
Storage Directions: Wrap in plastic food wrap or aluminum foil; refrigerate up to 2 days.
VARIATION:
Almond Pastry Slices: Omit lemon juice and lemon peel in topping. Substitute 1 teaspoon almond extract. Omit lemon juice in glaze. Substitute 1 teaspoon almond extract or 1 teaspoon vanilla extract and 2 to 3 tablespoons milk. Omit pecans. Substitute 1/4 cup sliced almonds.
Nutrition Facts (1 serving): Calories: 230, Fat: 15g, Cholesterol: 75mg, Sodium: 120mg, Carbohydrates: 22g, Dietary Fiber: <1g, Protein: 3g
Note: For making ahead and freezing, this is a good one. Be sure it's in an air-tight container, freezer bags or foil. If you see it in your grocery freezer. you know it's ok to freeze
Source: Land O Lakes
STUFFED FRENCH BREAD WITH GROUND BEEF
~Shared by Treva, NC
1 large loaf French bread
1 & 1/2 lbs. ground beef
3/4 cup chopped onion
3/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1 & 1/2 cups bread crumbs (from bread)
1/4 tsp. dry mustard
1/3 cup chopped parsley
1 egg, slightly beaten
1 & 1/2 cups shredded Cheddar or Velveeta cheese
Butter, melted
Cut French bread in half lengthwise. Remove inside of bread. Combine beef, onion, oregano, salt, and pepper; & cook until brown. Remove from heat. Remove the excess of sauce. Add crumbs, mustard, parsley, egg, and 1 & 1/2 cups cheese. Blend thoroughly. Fill bread shells. Brush crust with butter and wrap with aluminum foil. Bake at 400 degrees for 10 minutes. Uncover and bake for additional 10 minutes.
Serve with cheese sauce poured over top.
Cheese Sauce for Stuffed French Bread:
1/4 cup (1/2 stick) butter
2 cups milk
1/4 cup flour
2 cups cheese, shredded (Cheddar or Velveeta)
In saucepan, melt butter and flour, then milk. Last, add cheese. Heat on low until sauce thickens.
Serve immediately over hot bread.
RED, WHITE & BLUE BURGERS
~Shared by Treva, NC
Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes
1 pound lean ground sirloin
Salt to taste
Freshly ground black pepper
1 red bell pepper, stemmed, seeded and quartered
1 teaspoon olive oil
4 hamburger buns
1 large sweet white onion, such as Vidalia or Walla Walla
2 tablespoons crumbled blue cheese
Preheat grill to medium-high heat.
Using your hands, lightly shape the ground sirloin into four 1/2-inch thick patties. (Try to leave some air in the burger and avoid packing them too densely.) Season with salt and pepper. Lightly drizzle the red pepper quarters with olive oil.
Cook the burgers on both sides over the hot grill for about 5 to 6 minutes per side for medium burgers. At the same time, grill the peppers for 2 to 3 minutes on each side.
Lightly toast the buns on the grill. Serve the burgers on toasted buns with grilled red peppers, slices of sweet white onion and crumbled blue cheese.
Nutrition Facts Serving Size: 1 burger
Calories 431
Total Fat 16 g
Saturated Fat 3 g
Protein 25 g
Total Carbohydrate 45 g
Dietary Fiber 2 g
Sodium 106 mg
Percent Calories from Fat 35%
Percent Calories from Protein 23%
Percent Calories from Carbohydrate 42%
CRUNCHY CABBAGE SALAD
~Shared by Treva, NC
Yield: 8 servings
- 5 cups coarsely shredded cabbage
- 1-pound can pineapple tidbits in juice, well drained
- 8-ounce can water chestnuts, drained and chopped
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/3 cup chopped toasted pecans
- 1/2 cup nonfat or light mayonnaise
- 1/4 cup light sour cream
Place all of the ingredients except for the mayonnaise and sour cream in a large bowl and toss to mix.
Combine the mayonnaise and sour cream, add to the cabbage mixture, and toss to mix well. Cover the salad and refrigerate for at least 1 hour before serving.
Nutritional Information Per Serving (per 2/3 cup serving):
Calories: 124; Carbohydrate: 15 g; Cholesterol: 6 mg;
Fat: 5.4 g; Fiber: 2.9 g; Protein: 4.2 g; Sodium: 167 mg;
Calcium: 104 mg Diabetic Exchanges: 1 Vegetable; 1/2 Fruit; 1 Fat
SWEET POTATO LAYER CAKE
~Shared by Treva, NC
Servings: 10-12
1 & 1/2 cups vegetable oil
2 cups sugar
4 eggs, separated
1 & 1/2 cups finely shredded uncooked sweet potato
1/4 hot water
1 teaspoon vanilla extract
2 &1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped pecans
FROSTING:
1/2 cup butter or margarine
1 & 1/3 cups sugar
2 cans (5 ounces each) evaporated milk
4 egg yolks, beaten
2 & 2/3 cups flaked coconut
1 cup chopped pecans
2 teaspoons vanilla extract
In a mixing bowl, beat oil and sugar. Add egg yolks, one at a time, beating well after each addition. Add sweet potato, water and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff; fold into the sweet potato mixture. Combine flour, baking powder, cinnamon, nutmeg and salt; add to potato mixture. Stir in pecans. Pour into three greased 9 in. round baking pans. Bake at 350° for 22 to 27 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing to wire racks.
For frosting, melt the butter in a saucepan; whisk in sugar, milk and egg yolks until smooth. Cook and stir over medium heat for 10-12 minutes or until thickened and bubbly. Remove from the heat; stir in the coconut, pecans and vanilla. Cool slightly. Place one cake layer on a serving plate; spread with a third of the frosting. Repeat layers.
Yield: 10-12 servings.
Source: Taste of Home
CALICO SQUASH CASSEROLE
~Shared by Treva, NC
2 cups sliced yellow summer squash (1/4 inch thick)
1 cup sliced zucchini (1/4 inch thick)
1 medium onion, chopped
1/4 cup sliced green onions
1 cup water
1 teaspoon salt, divided
2 cups crushed butter-flavored crackers
1/2 cup butter, melted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1 teaspoon rubbed sage
1/2 teaspoon white pepper
1 cup (4 ounces) shredded sharp cheddar cheese
In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon over crumbs.
Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.
Yield: 8 servings.
Source: Taste of Home
PIE FILLING COFFEE CAKE
~Shared by Treva, NC
Preheat oven to 350 degrees.
Grease and flour a 9x13-inch baking pan.
1/2 cup (1 stick) margarine, softened
1 cup granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 (21-ounce) can cherry pie filling
Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoons margarine
Combine margarine and sugar and large bowl. Beat until creamy. Beat in eggs and sour cream.
Sift together flour, salt, baking powder and baking soda. Add gradually the sifted dry ingredients to cream mixture. Beat after each addition. Add vanilla. Pour 1/2 of this mixture into the prepared pan. Spread with Cherry-pie filling. Pour remaining 1/2 of mixture over pie filling.
Mix sugar, cinnamon, flour and pecans in a small bowl. Cut in margarine with two knives. Sprinkle over batter. Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.
Variation: May substitute other ready-made fruit pie fillings or an equal amount of homemade fruit pie filling.
Serves: 12-16
Preparation: 20 minutes
Baking: 50 minutes
Temperature: 350°
ZUCCHINI FRITTERS
~Shared by Treva, NC
If your garden is in and you have zucchini overflowing, you might like this to use up some of the excess.
SERVINGS 6
CATEGORY Side Dish
METHOD Deep-Frying
PREP 30 min.
TOTAL 30 min.
Vegetable oil
1/2 cup milk
egg, lightly beaten
cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 of 1-ounce package ranch-style dip mix
2 cups (8 ounces) shredded zucchini
Fill a deep-fat fryer or skillet with oil to a 2-in. depth. Heat to 375°.
Meanwhile, combine milk and egg in a mixing bowl. Stir together dry ingredients and add to egg mixture; blend well. Fold in zucchini. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once. Drain thoroughly on paper towels.
Yield: 1-1/2 to 2 dozen.
Suggestion: Cut the fat and drop by teaspoon on cookie sheet sprayed with cooking spray. I would add some unsweetened applesause instead of oil to make them moist. I may even use low fat cream cheese. Love to experiment.
Source: Country Woman
CRUNCHY CHICKEN BAKE
~Shared by Treva, NC
Yield: 6 Main-dish servings
Ingredients:
- 1 broiler-frying chicken (about 2-1/2 pounds)
- 1 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot or mild paprika
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon salt
- 2 cups finely crushed cereal flakes
Directions:
Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray. Cut chicken in pieces and remove skin.
Rinse and pat dry. Dip chicken pieces in buttermilk. Combine remaining ingredients in a paper or plastic bag.
Place chicken in bag, shake until coated and place in baking dish. Bake 50 minutes or until crisp.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 262
Cholesterol: 102 mg
Carbohydrate: 8 g
Protein: 35 g
Sodium: 306 mg
Fat: 9 g
Diabetic Exchanges:
4 Low-Fat Meat
1/2 Starch/Bread
ITALIAN BAKED PORK CHOPS
~Shared by Treva, NC
1 T. Dijon mustard
1 T. extra virgin olive oil
1/2 t. Italian seasoning
4 pork center loin chops (6 oz. each)
Salt and pepper
1/2 cup shredded Parmesan cheese
Preheat oven to 400. Line baking sheet with kitchen parchment. Set aside.
In a small bowl, whisk together mustard, oil, and Italian seasoning. Season the pork chops with salt and pepper, then brush both sides of chops with mustard mixture. Press Parmesan into both sides of chops. Place chops on prepared baking sheet.
Bake about 10 minutes or until just cooked through.
Tip: Chops and tenderloins are easy to overcook. To keep them moist and tender, brush them thoroughly with an oil based marinade.
For extra flavor and moisture, top the cooked meat with a separate finishing sauce and let it stand for 5 minutes before serving.
Serves 4.
JALAPENO STEAK SANDWICHES
~Shared by Treva, NC
Grill onions, if desired, for a milder, sweeter flavor.
Prep: 25 minutes
Marinate: 4 hours
Cook: 14 minutes
6 cloves garlic, minced
3 jalapeño peppers, finely chopped (don't seed)
1/3 cup olive oil
1/3 cup fresh lime juice
3 Tbsp. Dijon-style mustard
1 tsp. kosher salt or salt
1 1/4 to 1 1/2 lb. beef flank steak
12 slices Texas toast or other thick-cut white bread, toasted*
1/2 cup purchased chipotle mayonnaise or 1/2 cup mayonnaise with 1 tsp. chili powder
1 red onion, quartered and thinly sliced
4 oz. queso fresco or farmer cheese, crumbled Fresh cilantro sprigs Lime wedges
1. For marinade, in a bowl whisk together garlic, jalapeño peppers, olive oil, lime juice, mustard, and salt.
2. Trim fat from meat. With a sharp knife score meat on both sides at 1-inch intervals in diamond pattern. Place meat in a self-sealing plastic bag set in a shallow dish. Pour marinade over meat; seal bag. Marinate in refrigerator for 4 to 24 hours.
3. Heat a nonstick or well-seasoned grill pan on stovetop over medium heat. Drain meat; discard marinade. Place meat in hot pan. Cook for 14 to 16 minutes or until steak is medium, turning once halfway through grilling. Carve steak diagonally across the grain into thin slices.
4. Meanwhile, spread one side of each toast slice with mayonnaise. Place steak, onions, cheese, and cilantro on half the toast slices. Top with remaining slices. Serve with lime wedges. Makes 6 servings
For tabletop grill: Preheat grill according to manufacturer's directions. Place steak on the grill rack. If using a covered grill, close the lid. Grill until steak is desired doneness For covered grill, allow 7 to 9 minutes. (For open grill, allow 12 to 14 minutes for medium, turning once halfway through grilling.) Thinly slice steak diagonally across the grain. Continue as directed above in step 4.
*Test Kitchen Tip: To toast bread in a grill pan or an open grill, place on grill rack and allow 1 to 2 minutes per side. (Instead of a covered grill, use a toaster.)
ASPARAGUS PACKETS
~Shared by Treva, NC
24 stalks asparagus, trimmed and cleaned
1/8 ts salt
1/8 ts black pepper
1/4 ts dried Italian seasoning
2 tb grated Parmesan
8 slices thinly sliced prosciutto
Steam asparagus on top of boiling water until crisp-tender, about 5 minutes. Drain.
In bowl, toss asparagus with salt, pepper, seasoning and Parmesan.
Heat oven to 425 degrees.
Spread 1 slice prosciutto onto work surface. Roll up 3-4 asparagus stalks on prosciutto. Transfer to large rimmed baking sheet. Repeat with remaining asparagus and prosciutto.
Bake in 425 degree oven for 10 minutes. Serve warm.
Notes: If making ahead, cook recipe as noted; cover, refrigerate a few hours. Reheat gently in oven or microwave
NEW WALDORF SALAD
~Shared by Treva, NC
4 Servings
1 medium unpeeled red apple, chopped
1 medium unpeeled green apple, chopped
1 medium unpeeled pear, chopped
1/2 cup green grapes
1/4 cup raisins
1/4 cup slivered almonds, toasted
1 carton (6 ounces) reduced-fat lemon yogurt
2 teaspoons lemon juice
2 teaspoons orange juice
2 teaspoons honey
1 teaspoon grated orange peel
Lettuce leaves, optional
In a large bowl, combine the first six ingredients.
In a small bowl, combine the yogurt, lemon and orange juices, honey and orange peel; pour over fruit mixture and stir to coat. Serve immediately in lettuce-lined bowls if desired.
BANANA PUDDING CAKE
~Shared by Treva, NC
2 small bananas
1 box of yellow cake mix
1 sm. box of Instant Banana Cream Pudding Mix
4 eggs
1 c. water
1/4 c. oil
1/2 c. chopped nuts, optional
Slice bananas into a large mixing bowl. Beat until they are well mashed, then add in the remaining ingredients listed above.
Mix with a mixer at medium speed until all ingredients are blended together. Pour into a well greased & floured 10" tube pan.
Bake at 350 degrees for 60-70 minutes, let cool in the pan for 20 minutes before removing.
Sprinkle with confectioners sugar when cake is completely cooled.
BLOOMING SWEET ROLLS
~Shared by Treva, NC
10 frozen bread dough dinner rolls, thawed
3-1/2 teaspoons currant jelly, divided
1 teaspoon mint jelly, divided
1 cup confectioners' sugar
1 tablespoon milk
1-1/2 teaspoons butter or margarine, melted
1/8 teaspoon almond extract
Place on roll in the center of a greased baking sheet. Shape six rolls into ovals; place around center roll, forming a flower. For stem, roll one of the remaining rolls into a 5-in. rope; place rope touching the flower. Shape remaining rolls into leaves; arrange on each side of stem. Cover and let rise in a warm place until doubled, about 30 minutes. With the end of a wood spoon handle, make an indentation in the center of each petal and flower center; fill with about 1/4 teaspoon currant jelly. Make an indentation in the center of each leaf; fill with about 1/4 teaspoon mint jelly. Bake at 350° for 15-20 minutes or until golden brown. Carefully remove from pan to a wire rack. Fill indentations with remaining jelly. In a small bowl, whisk the confectioners' sugar, milk, butter and extract; drizzle over warm sweet rolls.
Yield: 10 servings.
Nutrition Facts One serving: (1 each) Calories: 158 Fat: 2 g Saturated Fat: 0 g
Cholesterol: 2 mg Sodium: 204 mg Carbohydrate: 32 g Fiber: 1 g Protein: 4 g
Source: Quick Cooking
BUFFALO-STYLE CHICKEN PIZZA
~Shared by Treva, NC
3 skinless, boneless chicken breast halves - cooked, cubed
2 tbsp. butter or margarine, melted
1 bottle (2 oz.) hot sauce
1 bottle (16 oz.) blue cheese salad dressing
1 (16") prepared pizza crust
1 pkg. (8 oz.) shredded mozzarella cheese
Heat oven to 425º F. (210º C). In a medium bowl, combine cubed chicken, melted butter and hot sauce. Mix well.
Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
Bake until crust is golden brown and cheese is bubbly, 5 - 10 minutes. Let set a few minutes before slicing, and serve.
Makes 8 slices (4 servings).
SWEET-SOUR FRANKS
~Shared by Treva, NC
1 can (20 ounces) pineapple tidbits
1 teaspoon beef bouillon granules
1/3 cup boiling water
1 tablespoon cornstarch
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons margarine
5 hot dogs, halved lengthwise and cut into 1/2-inch slices
3 cups Hot cooked rice
Drain pineapple, reserving juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside. In a large skillet, saute the onion and green pepper in margarine. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.
Yield: 3 servings.
Source: Quick Cooking
FRESH STRAWBERRY COBBLER
~Shared by Treva, NC
The gently sweetened fruit is covered with an old-fashioned buttermilk biscuit topping and baked until brown and bubbly. It's perfect as is or with a dollop of ice cream. We figure that if people can stitch up a straight seam, they can find the time to whip up a fresh strawberry cobbler.
Filling:
4 cups medium strawberries, hulled and quartered
1 cup sliced fresh peaches
1/3 cup sugar
1/3 cup orange juice
1 tablespoon cornstarch
1 tablespoon fresh lime juice
Biscuit topping:
1 cup all-purpose flour
3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cut into pieces
1/2 cup buttermilk
Preheat oven to 350F.
To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11-by-7-inch baking dish coated with cooking spray.
To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.
Serves 6.
Per serving: 230 calories, 6g fat, 4g protein, 43g carbs, 3g fiber, 390 mg sodium
FESTIVE CHEESE BEACH BALL
~Shared by Treva, NC
6 packages (8 ounces each) cream cheese, softened, divided
2 cups (8 ounces) crumbled blue cheese
2 cups (8 ounces) shredded cheddar cheese
1/2 cup chopped green onions
1 garlic clove, minced
TOPPINGS:
1/4 cup cooked tiny shrimp
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons crumbled cooked bacon
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped green onions
2 tablespoons chopped ripe olives
2 tablespoons chopped pimientos
2 tablespoons minced fresh parsley
Assorted crackers
In a large bowl, combine two packages of cream cheese and blue cheese until smooth. In a another large bowl, combine two packages of cream cheese and cheddar cheese; set aside. In a third bowl, beat the remaining cream cheese until fluffy; add the onions and garlic. In a 2-qt. bowl lined with plastic wrap, layer each portion of cream cheese. Invert onto a serving platter; remove plastic wrap and shape into a ball. With a sharp knife, score eight sections on the ball. Sprinkle each section with one of the toppings and press lightly.
Serve with crackers.
Yield: 7 cups.
Nutrition Facts One serving: (2 tablespoons) Calories: 49 Fat: 4 g Saturated Fat: 3 g Cholesterol: 15 mg Sodium: 133 mg Carbohydrate: 1 g Fiber: 0 g Protein: 3 g
Source: Country Woman
BACON & CHEESE SOUFFLÉ
~Shared by Treva, NC
12 slices slightly dry bread
1/2 pound shredded sharp Cheddar
1/3 cup imitation bacon bits or 6 slices cooked & crumbled
3 Tbsp. frozen dried chives
4 eggs
2-1/2 c. milk
1 tsp. salt
1/8 t. pepper
Place 6 slices of bread in oiled 8 x 12 x 2” pan. Sprinkle with 1/2 of the cheese, bacon bits, chives & salt & pepper. Cover with remaining 6 slices & repeat.
Beat together eggs, milk & salt & pepper and pour over bread slices. Let stand at least 30 minutes before baking at 325° for 50 mins.
Serves 6.
Can be made the night before & refrigerated. If refrigerated, add 10 minutes to cooking time
ASIAN PEANUT NOODLES
~Shared by Treva, NC
Ingredients:
3 tablespoons Smucker's® Chunky Natural Peanut Butter
1/4 cup reduced-sodium soy sauce
1-2 tablespoons Chinese chili oil
1/4 cup rice vinegar
2 tablespoons dark brown sugar
1 (10 oz.) package Chinese wheat noodles or 1/2 pound package whole wheat spaghetti, cooked according to package directions
4 green onions, sliced diagonally into 1/4” slices
1/4 cup chopped red bell pepper
Toasted sesame seeds for garnish
Directions:
1.Combine peanut butter, soy sauce, chili oil, rice vinegar and brown sugar in a large bowl. Stir to blend well. Toss drained noodles with chili-nut sauce, onions and peppers. Cool noodles to room temperature. To serve, place noodles on serving platter, garnish with sesame seeds.
2.VARIATION: Add 2 cups chopped cooked chicken.
TIP: Chinese chili oil and wheat noodles are available in your grocer’s Asian food aisle.
Yield: 6 servings
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PUMPKIN CHEESECAKE
~Shared by Mary S., Nashville, TN
Yield: 12 to 14 slices
INGREDIENTS
- 3/4 cup ground reduced-fat graham crackers
- 3/4 cup ground gingersnap cookies
- 8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
- 4-5 tablespoons margarine, melted
- 2 packages (8 ounces each) fat-free cream cheese
- 1 cup canned pumpkin
- 2 eggs
- 2 egg whites
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 tablespoons cornstarch
- 1 cup light whipped topping
- Chopped toasted pecans, as garnish
DIRECTIONS
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about
8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe):
Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g,
Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g
Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
Source: "1,001 Delicious Desserts for People with Diabetes"
FIESTA RICE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup low-fat shredded cheddar cheese or Farmer's cheese, divided
- 2-1/2 cups cooked brown rice
- 3/4 cup low-fat cottage cheese (1%)
- 1 2 ounce jar pimientos, drained and chopped
- 1/2 cup fat-free milk
- 1 large tomato, peeled and diced
- Dash paprika
DIRECTIONS
Preheat oven to 350 degrees F.
Combine 1/2 cup of cheddar cheese and all other ingredients except paprika. Stir until well mixed.
Pour in mixture; top with remaining cheddar cheese and sprinkle well with paprika. Bake 25-30 minutes.
Nutritional Information Per Serving (1 cup):
Calories: 238, Fat: 4 g, Cholesterol: 8 mg, Sodium: 367 mg,
Carbohydrate: 34 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 17 g
Diabetic Exchanges: 2-1/2 Starch, 1 Lean Meat
Source: "Magic Menus for People with Diabetes"
TURKEY POLYNESIAN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 teaspoon lite soy sauce
- 3/4 teaspoon salt (optional)
- 12 ounces uncooked boneless skinless turkey breast, cubed
- 1/2 cup sliced onions
- 1 tablespoon canola oil, divided
- 2/3 cup sliced celery
- 4 ounces water chestnuts, drained and sliced
- 2/3 cup snow peas
- 2/3 cup undrained pineapple chunks packed in juice (reserve 2/3 cup juice)
- 1/3 cup mandarin oranges, drained
DIRECTIONS
In small bowl, combine cornstarch, water, soy sauce, and salt. Mix well. Coat turkey cubes with cornstarch mixture.
In nonstick skillet over medium heat, saute onions in half the oil. Add celery, water chestnuts, and snow peas. Cook for 2 minutes. Remove vegetables from skillet.
To skillet, add remaining oil and turkey. Saute until brown. Add sauteed vegetables, pineapple, and juice. Simmer for 10 minutes. Remove from heat. Add oranges. Serve over hot rice.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 227, Fat: 4 g, Cholesterol: 53 mg, Sodium: 116 mg,
Carbohydrate: 25 g, Dietary Fiber: 2 g, Sugars: 18 g, Protein: 22 g
Diabetic Exchanges: 3 Very Lean Meat, 2 Vegetable, 1 Fruit, 1/2 Fat
Source: "Magic Menus for People with Diabetes"
BAKED STUFFED APPLES
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 cup apple juice
- 2 ounces dried apricot
- 2 ounces dried cranberry
- 2 ounces white raisins
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 4 medium Red Delicious apples
DIRECTIONS
Preheat the oven to 300 degrees F. In a small pot, bring the apple juice to a simmer. Add the dried fruit and steep until the fruit is tender, about 3-5 minutes. Remove the fruit and combine with brown sugar and honey.
Cut the apples in half and remove the core using a spoon or melon baller. Make sure all the seeds have been removed, but that you leave the bottom and the top of the apple intact to keep the fruit from falling out. Spoon the fruit mixture into the centers of the apples. Bake in the oven for 30-35 minutes, or until tender.
Nutritional Information Per Serving (1 apple half):
Calories: 262, Fat: 1 g, Cholesterol: 0 mg, Sodium: 7 mg,
Carbohydrate: 67 mg, Dietary Fiber: 7 g, Sugars: 57 g, Protein: 1 g
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Fruit
Source: "Cooking with The Diabetic Chef"
ROASTED FLORETS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 8 cups bite-size cauliflower or broccoli florets (about 1 head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Lemon wedges (optional)
DIRECTIONS
Preheat the oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.
Nutritional Information Per Serving (1 cup):
Calories: 113, Fat: 7 g, Cholesterol: 0 mg, Carbohydrate: 11 g,
Protein: 4 g, Fiber: 5 g, Sodium: 351 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat
Source: "The Eating Well Diabetes Cookbook"
BRUSSELS SPROUTS WITH SHALLOTS AND WALNUTS
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 cup walnut halves
- 8 large shallots, unpeeled, separated at their natural divisions
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 1 cup vegetable broth, reduced-sodium chicken broth or water
- 1 pound Brussels sprouts, trimmed
- 1 tablespoon walnut oil or extra-virgin olive oil
- 2 tablespoons chopped fresh marjoram
DIRECTIONS
Preheat oven to 350 degrees F. Bring several cups of water to a boil in a large saucepan. Blanch walnuts for 1 minute, then scoop them out. Using a towel, rub off what you can of the skins. Spread the walnuts in a small baking pan and dry in the oven for 7 to 8 minutes.
Meanwhile, blanch the shallots in the same water for 1 minute. Drain, slip off the outer skins and trim the roots as short as possible without cutting off the root end.
Heat butter in a 10-inch skillet over medium heat. Add the shallots and season with 1/4 teaspoon salt and pepper. Reduce heat to low, cover and cook, giving the pan a shake every few minutes, until lightly browned and nearly tender, about 12 minutes.
Add the broth (or water) and bring to a simmer. Reduce heat to low, cover and simmer until it has reduced to a few tablespoons of syrupy juices, about 35 minutes. Stir in the walnuts.
Bring a large pot of lightly salted water to a boil. Drop in the Brussels sprouts and boil, uncovered, until just tender, 7 to 8 minutes. Drain, then add to the pan with the shallots and walnuts. Add oil and marjoram, the remaining 1/4 teaspoon salt and pepper. Gently stir everything together with a rubber spatula. Serve immediately.
Nutritional Information Per Serving (3/4 cup each):
Calories: 162, Fat: 10 g, Cholesterol: 5 mg,
Carbohydrate: 17 g, Protein: 5 g, Fiber: 3 g, Sodium: 288 mg
Diabetic Exchanges: 2 Vegetable, 2 Fat
Source: "The Eating Well Diabetes Cookbook"
CHICKEN CHUTNEY WRAPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 cups ready-made shredded coleslaw mix
- 1/4 cup nonfat or light mayonnaise
- 1 tablespoon plus 1 teaspoon mango chutney
- 4 whole-wheat flour tortillas (8 to 9-inch rounds)
- 8 ounces thinly sliced roasted chicken or turkey breast
- 12 fresh spinach leaves or 4 Boston or Bibb lettuce leaves
DIRECTIONS
Combine the coleslaw mix, mayonnaise, and chutney and toss to mix well. Set aside.
Warm the tortillas according to package directions. Lay the tortillas on a flat surface and layer a quarter of the chicken or turkey over the lower half only of each tortilla, leaving a 1-1/2 inch margin on the right and left sides.
Top the chicken or turkey on each tortilla with a quarter of the coleslaw mixture followed by the spinach or lettuce.
Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 262, Carbohydrate: 32 g, Cholesterol: 32 mg,
Fat: 4.7 g, Saturated Fat: 1.1 g, Fiber: 3.1 g,
Protein: 22 g, Sodium: 535 mg, Calcium: 50 mg
Diabetic Exchanges: 2 Starch, 2 Very Lean Meat, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
WHEAT MUFFINS
~Shared by Mary S., Nashville, TN
Yield: 12 muffins
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup unsifted whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, slightly beaten
- 1/4 cup molasses
- 1 cup milk
- 1/4 cup margarine or butter, melted
DIRECTIONS
Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with low-fat cooking spray or line with paper muffin cups.
In a large bowl, combine all-purpose flour, whole-wheat flour, baking powder and salt. Make a well in the center.
In another bowl, combine egg, molasses, milk and margarine. Add to flour mixture, stirring just until blended. Do not over mix.
Spoon batter into prepared muffin tin, filling cups three-quarters full. Bake in preheated oven for
25 minutes or until golden brown.
Nutritional Information Per Serving (1 muffin):
Calories: 138, Carbohydrate: 21 g, Fiber: 2 g,
Protein: 4 g, Fat: 5 g, Sodium: 290 mg, Cholesterol: 18 mg
Diabetic Exchanges: 1 Starch, 1/3 Other Carbohydrate, 1 Fat
Source: "America's Everyday Diabetes Cookbook" by Katherine Younker
TARRAGON CHICKEN AND MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 teaspoon dried tarragon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breast, cut into 8 equal pieces and pounded 1/4-inch thick
- 1 tablespoon extra virgin olive oil
- 3 cups sliced fresh mushrooms
- 1/2 cup chicken broth
DIRECTIONS
Combine the tarragon, garlic powder, pepper, and salt and sprinkle both sides of the chicken pieces with some of the seasoning.
Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for a couple of minutes on each side, until nicely browned and cooked through. Remove the chicken from the skillet and set aside to keep warm.
Add the mushrooms to the skillet and saute for a couple of minutes, until tender. Add the broth and cook uncovered for several minutes, until only a couple of tablespoons of liquid remain.
To serve, place 2 pieces of chicken on each of 4 serving plates and top with some of the mushrooms and pan juices. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 161, Carbohydrate: 3 g, Cholesterol: 66 mg,
Fat: 3.9 g, Saturated Fat; 1 g, Fiber: 0.8 g, Protein: 28 g,
Sodium: 324 mg, Calcium: 20 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
SCALLOPS WITH PEANUT SAUCE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce Ingredients:
- 3/4 cup orange juice
- 1/4 cup reduced-sodium Teriyaki sauce
- 2 to 3 tablespoons creamy peanut butter
- 1/2 teaspoon ground ginger
Remaining Ingredients:
- 1-1/4 pounds large scallops, rinsed and patted dry
- 1 tablespoon canola oil
- 2 tablespoons thinly sliced scallions
- 2 tablespoons finely chopped fresh cilantro or parsley
DIRECTIONS
Place all of the sauce ingredients in a blender and blend until smooth. Set aside.
Coat a large nonstick skillet with the oil and preheat over medium-high heat. Add the scallops and cook, stirring frequently for several minutes, until the scallops turn opaque and are cooked though.
Pour the sauce over the scallops and cook, stirring constantly for another minute or two, until the sauce is heated through and thickens slightly. Serve hot, topping each serving with a sprinkling of scallions and cilantro or parsley.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 239, Carbohydrate: 13 g, Cholesterol: 47 mg,
Fat: 8.6 g, Saturated Fat: 0.9 g, Fiber: 0.7 g,
Protein: 27 g, Sodium: 569 mg, Calcium: 46 mg
Diabetic Exchanges: 3 Very Lean Meat, 1/2 Fruit, 1-1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
GRILLED TUSCAN TENDERLOIN
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
Marinade Ingredients:
- 1/2 cup orange juice
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey or brown sugar
- 2 teaspoons crushed garlic
- 2 teaspoons dried rosemary
- 1 teaspoon dried thyme or sage
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon salt
Remaining Ingredients:
- 2 Pork tenderloins (1 pound each)
DIRECTIONS
Combine all of the marinade ingredients in a bowl and stir to mix. Remove a 1/4 cup of the marinade and refrigerate until ready to cook the tenderloins.
Place the tenderloins in a shallow non-metal container. Pour the remaining marinade over the tenderloins and lift the meat to allow the marinade to flow underneath. Cover and refrigerate for 6 to 24 hours, turning occasionally.
Coat a grill rack with cooking spray and place the tenderloins on the grill rack. Cook, covered, over medium coals, turning occasionally, for about 20 minutes, until a thermometer inserted in the thickest part of the meat reads 155 to 160 degrees. Baste occasionally with the reserved marinade during the last 5 minutes of cooking.
Remove the tenderloins from the grill, cover loosely with foil, and let sit for 5 minutes before slicing thinly at an angle and serving.
Nutritional Information Per Serving (per 3-ounce serving):
Calories: 166, Carbohydrate: 3 g, Cholesterol: 67 mg,
Fat: 5 g, Saturated Fat: 1.6 g, Fiber: 0 g,
Protein: 24 g, Sodium: 121 mg, Calcium: 8 mg
Diabetic Exchanges: 3 Lean Meat
Source: "The Complete Diabetes Prevention Plan"
QUICK CURRIED CHICKEN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 1 (14-1/2 ounce) can stewed tomatoes, crushed
- 1 to 2 teaspoons curry paste or curry powder, or more to taste
- 1/4 cup dark raisins
- 1/4 cup sliced almonds
- 2 tablespoons finely chopped fresh parsley or 2 teaspoons dried parsley, finely crumbled
DIRECTIONS
Coat the bottom of a large nonstick skillet with the oil and preheat over medium-high heat. Add the chicken and sprinkle with the thyme, salt, and pepper. Cook, stirring frequently for several minutes, until the chicken is nicely browned.
Add the onions and peppers to the skillet. Cover and cook over medium heat for about 3 minutes, until the vegetables start to soften. Add the undrained tomatoes and curry to the skillet mixture and bring the mixture to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 10 minutes. Add the raisins and simmer for an additional 5 minutes.
Serve hot over brown rice or whole-wheat couscous if desired. Top each serving with a sprinkling of almonds and parsley.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 268, Carbohydrate: 19 g, Cholesterol: 66 mg,
Fat: 8.6 g, Saturated Fat: 0.9 g, Fiber: 3.2 g,
Protein: 29 g, Sodium: 446 mg, Calcium: 74 mg
Diabetic Exchanges: 3 Very Lean Meat, 1-1/2 Vegetable, 1/2 Fruit, 1 Fat
Source: "The Complete Diabetes Prevention Plan"
STREUSEL APPLE AND RAISIN MUFFINS
~Shared by Mary S., Nashville, TN
Yield: 12 muffins
INGREDIENTS
- 1/2 cup brown sugar
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3/4 cup diced peeled apple
Topping Ingredients:
- 2 tablespoons brown sugar
- 2 teaspoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1 teaspoon margarine
DIRECTIONS
Preheat oven to 375 degrees F. Spray 12 muffin cups with nonstick vegetable spray.
In large bowl, combine sugar, applesauce, oil, egg and vanilla until well mixed. Combine flour, baking soda, baking powder and cinnamon; stir into bowl just until incorporated. Stir in apple. Pour into muffin cups, filling two-thirds full.
Topping: In small bowl, combine sugar, flour and cinnamon; cut in margarine until crumbly. Sprinkle evenly over muffins. Bake for 20 minutes or until tops are firm to the touch.
Nutritional Information Per Serving (1 muffin):
Calories: 156, Carbohydrate: 26 g, Fiber: 1 g, Protein: 2 g,
Fat: 6 g, Sodium: 144 mg, Cholesterol: 18 mg
Diabetic Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1/3 Fruit, 1 Fat
Source: "The Best Diabetes Cookbook" by Katherine E. Younker
STUFFED PORTABELLA MUSHROOMS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 medium-large portabella mushrooms
- 1/2 cup finely chopped yellow onion
- 1/8 teaspoon dried thyme
- 3 cups chopped fresh spinach
- 1/2 teaspoon crushed garlic
- 2 tablespoons chopped sun-dried tomatoes packed in olive oil, drained
- 1/2 cup cooked whole-wheat couscous or brown rice
- 1/4 cup grated Parmesan cheese
- Olive oil nonstick cooking spray
DIRECTIONS
Preheat oven to 450 degrees F.
Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom. Set aside.
Coat a large nonstick skillet with nonstick cooking spray and add the onions and thyme. Place the skillet over medium heat, cover, and cook for several minutes, until the onions are tender. (Add a little water during cooking if the skillet becomes too dry.) Add the spinach and garlic and saute for a minute or two, until the spinach is wilted. Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous, and Parmesan cheese.
Place a quarter of the spinach mixture in the depression in each mushroom cap, mounding the top slightly. Spray the tops lightly with the cooking spray. Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 degrees for 15 minutes, until the mushrooms are tender and the topping is lightly browned. Serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 87, Carbohydrate: 10 g, Cholesterol: 5 mg,
Fat: 2.5 g, Saturated Fat: 1.3 g, Fiber: 2 g,
Protein: 4.9 g, Sodium: 146 mg, Calcium: 115 mg
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Source: "The Complete Diabetes Prevention Plan"
GREEK CHICKEN CHOP SALAD
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 10 cups chopped Romaine lettuce
- 1 cup diced plum tomatoes
- 1 cup diced seeded cucumber or coarsely chopped marinated artichoke hearts
- 2 cups diced grilled chicken breast
- 1/2 cup chopped red onion
- 1/4 cup finely chopped fresh parsley
- 1/2 cup crumbled reduced-fat feta cheese
- 3/4 cup canned garbanzo beans, rinsed and drained
- 1/4 cup sliced black olives
- 1/2 cup light olive oil vinaigrette salad dressing
DIRECTIONS
Layer all of the ingredients except for the salad dressing in a large bowl. Pour the dressing over the top and toss to mix well. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 321, Carbohydrate: 20 g, Cholesterol: 52 mg,
Fat: 15 g, Saturated Fat: 2.9 g, Fiber: 5.5 g,
Protein: 28 g, Sodium: 721 mg, Calcium: 137 mg
Diabetic Exchanges: 3-1/2 Very Lean Meat, 3-1/2 Vegetable, 2 Fat
Source: "The Complete Diabetes Prevention Plan"
CHICKEN TORTELLINI SOUP
~Shared by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 6 cups water
- 1 cup chopped onion
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1 tablespoon chicken bouillon granules
- 3/4 teaspoon poultry seasoning
- 1/8 teaspoon ground black pepper
- 9 ounces (about 2-1/2 cups) refrigerated cheese tortellini
- 1-1/2 cups diced skinless roasted chicken
- 2 teaspoons dried parsley, finely crumbled
DIRECTIONS
Combine the water, onion, carrots, celery, bouillon granules, poultry seasoning, and pepper in a 3-quart pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the vegetables are tender.
Using a slotted spoon, transfer half of the vegetables to a blender and pour in about 1 cup of the broth. Carefully blend at low speed to puree the vegetables. Return the blended mixture to the pot.
Add the tortellini to the pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Add the chicken and simmer covered for an additional 4 to 5 minutes, or until the tortellini is cooked through. Serve hot, topping each serving with a sprinkling of parsley.
Nutritional Information Per Serving (1 cup):
Calories: 159, Carbohydrate: 18 g, Cholesterol: 36 mg,
Fat: 3.8 g, Saturated Fat: 1.6 g, Fiber: 1.7 g,
Protein: 13 g, Sodium: 390 mg, Calcium: 74 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1 Starch, 1/2 Vegetable
Source: "The Complete Diabetes Prevention Plan"
LIME GUACAMOLE WITH MANGO
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 large avocado
- 1 large mango
- 3 tablespoons fresh lime juice
- 2 teaspoons sugar
- 1/2 teaspoons minced jalapeno pepper
- 4 ounces baked corn tortilla chips
DIRECTIONS
Cut the avocado in half lengthwise and pit. Scoop out the flesh. In a bowl, mash the avocado slightly with a fork.
Peel and cube the mango into 1/2-inch cubes and put into another bowl. Add the lime juice, sugar, and jalapeno pepper divided equally between the avocado and mango.
To serve, put 2 teaspoons of mango on a chip. Add mashed avocado on top of the mango and eat!
Nutritional Information Per Serving (1 ounce chips with avocado and mango):
Calories: 169, Fat: 8 g, Cholesterol: 0 mg, Sodium: 46 mg,
Carbohydrate: 26 g, Dietary Fiber: 5 g, Sugars: 14 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1-1/2 Fat, 1 Fruit
Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw
BLACK BEAN QUESADILLAS
~Shared by Mary S., Nashville, TN
Yield: 16 appetizers
INGREDIENTS
- 1 cup canned, drained black beans
- 1 teaspoon chili powder
- 2 tablespoons canned chopped green chilies
- 4 whole-wheat flour tortillas (8-inch rounds)
- 1 cup shredded nonfat or reduced-fat Mexican blend or Monterey Jack cheese
- 1/4 cup nonfat or light sour cream
- 2 tablespoons chopped fresh tomatoes or chunky-style salsa
- 2 tablespoons chopped fresh cilantro or sliced scallions
DIRECTIONS
Combine the beans and chili powder in a small bowl and mash with a fork. Stir in the green chilies.
Lay a tortilla on a flat surface and sprinkle the bottom half only with 2 tablespoons of the cheese. Top the cheese with a quarter of the bean mixture and 2 more tablespoons of cheese. Fold the top half of the tortilla over to enclose the filling. Repeat with the remaining ingredients to make 4 filled tortillas.
Coat a large griddle or nonstick skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface.
Lay the quesadillas on the griddle and cook for about 1-1/2 minutes, or until the bottoms are golden brown. Spray the tops lightly with the cooking spray and then turn with a spatula. Cook for an additional 1-1/2 minutes, or until the second side is golden brown.
Transfer the quesadillas to a cutting board and cut each one into 4 wedges. Serve hot accompanied by the sour cream, tomatoes or salsa, and cilantro or scallions.
Nutritional Information Per Serving (per appetizer):
Calories: 57, Carbohydrate: 9 g, Cholesterol: 1 mg,
Fat: 1 g, Saturated Fat: 0.1 g, Fiber: 1.4 g,
Protein: 4 g, Sodium: 195 mg, Calcium: 73 mg
Diabetic Exchanges: 1/2 Starch, 1/2 Very Lean Meat
Source: "The Complete Diabetes Prevention Plan"
RASPBERRY PEACH TARTLETS
~Shared by Mary S., Nashville, TN
Yield: 7 servings
INGREDIENTS
- 1 (8.25 ounce) can of peaches, packed in water
- 1/8 to 1/4 teaspoon almond flavoring to taste (optional)
- 1/4 to 1/2 teaspoon cinnamon to taste (optional)
- 14 phyllo-dough mini-tartlet shells, pre-baked
- 1 pint fresh or frozen raspberries
- 2 ounces grated semi-sweet chocolate
DIRECTIONS
Drain the peaches and put them into a blender. Add the almond and cinnamon flavoring if you wish. Blend until smooth.
Place the pre-baked mini-tartlet shells on a plate. Pour 1 tablespoon of the pureed peach mixture into each shell. Arrange 2-3 raspberries on top of the pureed peaches. Garnish with the grated chocolate and serve.
Nutritional Information Per Serving (2 filled tartlet shells): Calories: 113, Fat: 5 g, Cholesterol: 0 mg, Sodium: 22 mg, Carbohydrate: 17 g, Dietary Fiber: 4 g, Sugars: 8 g, Protein: 2 g Diabetic Exchanges: 1 Other Carbohydrate, 1 Fat
Source: "Cooking with The Diabetic Chef"
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SHRIMP ROLL
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon drained sweet pickle relish
- Salt and freshly ground black pepper to taste
- 1/2 pound peeled cooked shrimp
- 2 hot whole-wheat hot dog buns
- 1 cup washed shredded lettuce
DIRECTIONS
Mix mayonnaise, mustard, and relish together in a medium bowl. Add salt and pepper. Add shrimp and toss to coat.
Split hot dog rolls open and toast in a toaster oven or under a broiler. Fill rolls with lettuce and shrimp mixture.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 319, Fat: 13 g, Cholesterol: 229 mg, Sodium: 689 mg,
Carbohydrate: 24 g, Dietary Fiber: 6 g, Sugars: 4 g, Protein: 29 g
Diabetic Exchanges: 1-1/2 Starch, 4 Very Lean Meat, 1-1/2 Fat
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
BOK CHOY SAUTE
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 tablespoon sesame oil
- 1 clove garlic, crushed
- 8 ounces pork tenderloin, thinly sliced
- 1 cup sliced shiitake or other mushrooms
- 1-1/2 cups sliced bok choy, with leaves
- 4 ounces (1/2 8-ounce can) water chestnuts, drained
- 1 tablespoon lite soy sauce
DIRECTIONS
Heat oil in large skillet or wok over medium-high heat and stir-fry garlic 1 minute.
Add pork, stirring constantly, and stir-fry 3-5 minutes. Add mushrooms and stir-fry for 1 minute. Add bok choy and water chestnuts and stir-fry 2-3 minutes. Add soy sauce and toss to coat.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 231, Fat: 11 g, Cholesterol: 65 mg, Sodium: 359 mg,
Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 2 Vegetable, 1/2 Fat
Source: "Magic Menus for People with Diabetes"
LIME BROILED CATFISH
(Diabetic Recipe)
~Shared by Mary S., Nashville, TN
1 tablespoon margarine
2 tablespoons fresh lime juice
1/4 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
2 catfish fillets (6-ounces each)
Melt margarine in a saucepan. Stir in lime juice, pepper and garlic powder; mix well. Remove from the heat and set aside. Place fillets in a shallow baking dish. Brush each generously with lime sauce. Broil for 5 to 8 minutes or until fish flakes easily with a fork. Transfer to a warm serving dish; spoon pan juices over each fillet.
Makes 2 servings.
Nutritional Information Serving Size: 1 fillet
Calories: 254 Sodium: 156 mg Cholesterol: 98 mg Carbohydrate: 2 gm Protein: 31 gm Fat: 14 gm.
Food Exchanges: 4 Lean Meat, 1 Fat.
TUSCAN BEAN SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1 cup rinsed and drained small white beans (cannellini or navy)
- 1/4 cup diced red onion
- 1 (6 ounce) can white meat tuna packed in water
- 1/2 cup chopped fresh parsley, divided
- 2 tablespoons plus 2 teaspoons Paul Newman's Oil and Balsamic Vinegar Salad Dressing
- Salt and freshly ground black pepper to taste
- 1/2 head red leaf lettuce
- 2 cups tomatoes, cut into 1/2-inch pieces
DIRECTIONS
Place beans in a serving bowl and add onion.
Drain tuna and break into large flakes. Add to the beans. Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss.
Arrange lettuce leaves on a serving platter and spoon salad over the leaves.
Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again. Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes with the remaining parsley and serve.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 352, Fat: 8 g, Cholesterol: 21 mg, Sodium: 612 mg,
Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 8 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
CRAB MELT
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 ounces cooked crabmeat, flaked
- 2 tablespoons chopped red bell pepper
- 1 medium green onion and top, thinly sliced
- 2 tablespoons fat-free mayonnaise
- 2 tablespoon fat-free sour cream
- 1/4 - 1/2 teaspoon dried dill weed
- 1-2 teaspoons lemon juice
- Salt and pepper, to taste
- 2 slices white, or whole wheat, bread
- 2 slices (3/4 ounce each) fat-free American cheese
DIRECTIONS
Mix crabmeat, red bell pepper, green onion, mayonnaise, sour cream, and dill weed in small bowl; season to taste with lemon juice, salt, and pepper. Spread on bread slices and top with cheese.
Bake at 400 degrees, or broil, until sandwiches are warm and cheese melted.
Nutritional Information Per Serving (2 servings):
Calories: 182, Fat: 2 g, Cholesterol: 56.7 mg,
Sodium: 786 mg, Protein: 19.9 g, Carbohydrate: 20.4 g
Diabetic Exchanges: 1 Bread/Starch, 2 Meat
Source: "1,001 Delicious Recipes for People with Diabetes"
TURKEY AND VEGETABLE SOUP WITH CHEDDAR BRUSCHETTA
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 2 teaspoons olive oil, divided
- 1 cup sliced onion
- 1 cup sliced carrots
- 2 cups broccoli florets
- 1-1/2 cups fat-free reduced-sodium chicken broth
- 1-1/2 cups water
- 5 ounces washed ready-to-eat spinach (about 5 cups)
- 6 ounces roasted turkey cut into 1/2 -to- 1 inch pieces (about 1 cup)
- Salt and freshly ground black pepper to taste
- 1 ounce shredded reduced-fat cheddar cheese (scant 1/4 cup)
- 2 slices whole-grain French bread
DIRECTIONS
Heat oil in a large nonstick saucepan over medium-high heat and add onion, carrots, and broccoli. Saute 5 minutes.
Add chicken broth and water. Raise heat, bring to a boil, and cook 5 minutes.
Lower heat to medium and add spinach and turkey. Simmer 2 minutes or until turkey is warmed through and spinach is wilted. Add salt and pepper.
Sprinkle cheddar cheese on bread slices and toast in toaster oven or under a broiler. Serve with soup.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 361, Fat: 10 g, Cholesterol: 79 mg, Sodium: 777 mg,
Carbohydrate: 31 g, Dietary Fiber: 8 g, Sugars: 11 g, Protein: 38 g
Diabetic Exchanges: 1 Starch, 4 Very Lean Meat, 3 Vegetable, 1-1/2 Fat
Source: "Mix 'N Match Meals in Minutes for People with Diabetes"
SALMON CROQUETTES
~Shared by Mary S., Nashville, TN
1 7 3/4 oz. can salmon
1/4 tsp. seasoned salt
1/4 tsp. salt
1 tsp. freshly squeezed lemon juice
1 egg, beaten
1 tbsp. butter, melted
few drops Worcestershire sauce
1 cup cornflake crumbs
4 Tbsp. butter, melted
The day before serving, drain and remove bones from salmon, break into small pieces with a fork. Add salts, lemon juice, beaten egg, 1 Tbsp. melted butter and the Worcestershire sauce, mix thoroughly. Shape into 4 patties, wrap in plastic wrap and place in refrigerator overnight. The next day roll patties in cornflake crumbs and sauté in melted butter until brown on both sides.
Yields 2 servings.
SALISBURY STEAK
~Shared by Mary S., Nashville, TN
1/4 pound lean ground beef
1/4 teaspoon salt
fresh ground black pepper
8 fresh mushrooms, chopped
1 tablespoon margarine or butter
1 tablespoon flour
1/2 teaspoon curry powder
1/2 cup beef bouillon
Mix the meat with salt and pepper; shape into a patty. Pan fry in a lightly greased skilled until cooked to your preference, about 4 minutes on each side (or broil if preferred); remove and keep warm.
Cook the mushrooms in butter for 2 to 3 minutes. Blend in the flour and curry powder; cook for another 3 minutes, stirring. Add the beef bouillon and cook, stirring frequently, until smooth and thickened. Pour over the meat patty and eat at once.
Makes 1 serving. (Double for 2)
PINEAPPLE ZINGER
~Shared by Mary S., Nashville, TN
2 cups pineapple, coarsely chopped
1 cup orange juice
1 banana, coarsely chopped
1/4 cup milk
2 Tbsp. honey
2 cups ice cubes
Place all ingredients in blender and process until smooth. Serve immediately.
Yields 2 to 3 servings.
APPLE BISCUIT CUSTARDS
~Shared by Mary S., Nashville, TN
Prep Time: 15 minutes
Start to Finish: 40 minutes
An old-fashioned dessert gets a makeover for two, with convenient frozen biscuits in a creamy apple custard. Simply delicious!
2 Pillsbury Oven Baked frozen buttermilk biscuits (from 25-oz bag)
2 oz cream cheese, softened
1 tablespoon sugar
1 egg yolk
2 tablespoons milk
1/4 teaspoon vanilla
3/4 cup diced peeled tart apple
1 teaspoon sugar
Dash ground cinnamon
Heat oven to 350ºF. Spray 2 (10-oz) custard cups or ramekins with cooking spray. Place biscuits on microwavable plate. Microwave on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Cut each biscuit into 8 pieces. Place 8 pieces in each custard cup. In small bowl, beat cream cheese, 1 tablespoon sugar and egg yolk until smooth. Beat in milk and vanilla; stir in apple. Pour mixture over biscuit pieces in custard cups; stir gently to mix well. In small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over custard mixture. Bake 23 to 25 minutes or until custard is set and tops are light golden brown. Cool 5 minutes before serving.
High Altitude (3500-6500 ft): Bake 29 to 31 minutes.
Granny Smith or McIntosh apples are a good choice for this luscious recipe.
Serves 2.
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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CREAM CHEESE CORN
Our very own Leasa owns Leasa's
Creations, a fabulous catering business in Holstein, IA. She mentioned to us in the
QT that she was looking for a special corn recipe and I shared this one with her.
2 medium cans whole kernel corn, drained (I prefer shoepeg corn)
1 (4 oz.) can green chilis, undrained
4 tbs. butter
White pepper to taste
1 (8 oz.) pkg. cream cheese, cubed
Add corn and chilis in a pan with butter and white pepper. Stir. Add cream cheese cubes. Heat on low until cream cheese melts.
Serves 6.
STUFFED AND WRAPPED CHICKEN BREASTS
This is my adaptation of a recipe found in Allrecipes.
8 slices bacon
6 ounces cream cheese, softened
4 green onions, chopped
1/4 cup chopped red bell pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 skinless, boneless chicken breast halves
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. Place the bacon in a large, deep skillet. Cook over medium-high heat until the grease has mostly rendered, but the bacon is still very soft, about 3 minutes. Remove, and pat dry with paper towels; set aside.
3. Under plastic wrap, pound chicken breast halves into uniform thickness. Set aside.
4. Stir together the cream cheese, green onions, bell pepper, garlic powder, salt, and pepper in a bowl until combined. Divide this mixture onto each chicken breast. Fold the breasts over, tucking filling inside, and wrap with 2 slices of bacon. Secure with toothpicks as needed. Place into the prepared baking dish.
5. Bake in the preheated oven until the chicken is no longer pink, 20 to 25 minutes. Remove the toothpicks before serving.
Yields: 4 servings
FIVE-CUP FRUIT SALAD
I found this somewhere ages ago and use it pretty often. Kids like this stuff a lot.
1 can (8-1/4 oz.) pineapple chunks, undrained
1 can (11 oz.) mandarin orange segments, drained
1 cup BAKER'S ANGEL FLAKE Coconut
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, any variety
1 cup JET-PUFFED Miniature Marshmallows
Drain pineapple, reserving 1 Tbsp. of the juice. Mix pineapple, reserved juice and remaining ingredients; toss lightly. Cover. Refrigerate several hours or until chilled.
HERBED CHILI MEATLOAF
2 pounds ground beef
1 cup seasoned stuffing mix
1 teaspoon salt
6 tablespoons chili sauce
2 teaspoons onion powder
1/2 teaspoon pepper
1 cup milk
Preheat oven to 350°.
Spray with Pam a baking dish with rack (to drain off fat).
Mix ingredients together in bowl. Shape into loaf and put into baking dish. Bake at 350° for one hour.
BACON APPETIZER CRESCENTS
1 package (8 ounces) Cream Cheese, softened
1/2 cup Bacon Bits or 8 slices Bacon, crisply cooked, crumbled
1/3 cup Grated Parmesan Cheese
1/4 cup thinly sliced green onions
1 tablespoon milk
2 cans (8 ounces each) refrigerated crescent dinner rolls
Poppy seeds (optional)
Mix cream cheese, bacon bits, Parmesan cheese, onions and milk until well blended.
Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls cream cheese mixture.
Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place on ungreased cookie sheets. Sprinkle with poppy seeds.
Bake at 375°F for 12 to 15 minutes or until golden brown. Serve immediately.
COLA PORK CHOPS
1 cup ketchup
1 cup cola
2 tablespoons brown sugar
8 pork chops
Salt and pepper to taste
Preheat oven to 350 degrees. Mix together the ketchup, cola and brown sugar. Place pork chops into a baking dish and pour cola mixture over, coating well. Sprinkle with salt and pepper. Bake for 45 to 60 minutes, depending on the thickness of the chops.
OLIVE GARDEN PEACHES 'N' CREAM CHEESECAKE
Sponge Cake Base
1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
Filling
2 pounds cream cheese, softened
1 cup granulated sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1/4 cup peach liqueur or peach schnapps or reserved peach juice from the canned or fresh peaches
2 cups canned or firm ripe fresh peach slices, drained well
Topping
1 pint whipping cream or equivalent
For the Base: Preheat oven to 375 degrees F. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla extract, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level.
Bake 16 to 18 minutes on lowest oven rack. Cool to room temperature.
For the Filling: Preheat oven to 325 degrees F.
Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla extract, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
Source: Olive Garden Restaurants
CROCKPOT FRENCH DIP
3-4 lb rump roast
1 can French onion soup
1 can beef broth
1 can beer
Place rump roast in crockpot and cover with remaining ingredients. Cook on low for 8 hours or so (the longer the better). When ready to serve, remove roast and shred. Serve on hoagie/sub rolls. The remaining liquids make a wonderful au jus.
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| A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
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