Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. We're getting very excited about the A to Z Recipes Great Northern Escape around here. It's the buzz in the
QT Chat Forum, too. You'll find some tidbits in today's issue paying homage to Mississauga where we'll visit for lunch during our trip.
Special thanks go out to Cathy L., Staten Island, NY for her donation. That brings the total to four who have made a financial contribution toward the publishing renewal expenses due next month. Thanks again.
Speaking of help... these fine folks helped me get another great issue to you. It is because of them that you have something to think and laugh about, as well as a slew of recipes today.
Cathy L., Staten Island, NY
Hal, OH
Mary H., Montreal, Canada
Treva, Knoxville, TN
Jim, WA State
Leasa, IA
Patti, Charlevoix, MI
Larry Holmes, Mississauga, Canada
Lisa H., Belmont, NC
Marilyn, Canton, OH
Jean, Syracuse, NY
Shirley, WA State
Bill Anatooskin, Burnaby, BC, Canada
Marty B., Tell City, IN
Mary S., Nashville, TN
Barbara, Chula Vista, CA
Beverley, Montreal, Canada
Johnny, LA
Donna, Elkhorn, WI
Aafrin, Pune, India
We'll see you here again on Sunday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Reminder:
We're in the final stages of our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Mississauga (Greater Toronto Area), Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Mississauga. Use this handy link for more information: Great Northern Escape.
I hope to see you there!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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.
Food For Thought
"The American Indians found out what happens when you don't control immigration."
~Shared by Hal, OH
Ramblings
The Flour Sack Shared by Mary H., Montreal, Canada
In that long ago time when things were saved,
When roads were graveled and barrels were staved,
When worn-out clothing was used as rags,
And there were no plastic wrap or bags,
And the well and the pump were way out back,
A versatile item, was the flour sack.
Pillsbury's Best, Mother's and Gold Medal, too
Stamped their names proudly in purple and blue
The string sewn on top was pulled and kept;
The flour emptied and spills were swept.
The bag was folded and stored in a sack
That durable, practical flour sack.
The sack could be filled with feather and down,
For a pillow, or t'would make a sleeping gown.
It could carry a book and be a school bag,
Or become a mail sack slung over a nag.
It made a very convenient pack,
That adaptable, cotton flour sack.
Bleached and sewn, it was dutifully worn
As bibs, diapers, or kerchief adorned
It was made into skirts, blouses and slips
And mom braided rugs from one hundred strips
She made ruffled curtains for the house or shack,
From that humble but treasured flour sack!
As a strainer for milk or apple juice,
To wave men in, it was a very good use,
As a sling for a sprained wrist or a break,
To help mother roll up a jelly cake,
As a window shade or to stuff a crack,
We used a sturdy, common flour sack!
As dish towels, embroidered or not,
They covered up dough, helped pass pans so hot,
Tied up dishes for neighbors in need,
And for men out in the field to seed.
They dried dishes from pan, not rack
That absorbent, handy flour sack!
We polished and cleaned stove and table,
Scoured and scrubbed from cellar to gable,
We dusted the bureau and oak bed post,
Made costumes for October (a scary ghost)
And a parachute for a cat named Jack.
From that lowly, useful old flour sack!
So now my friends, when they ask you
As curious youngsters often do,
"Before plastic wrap, Elmer's Glue
And paper towels, what did you do?"
Tell them loudly and with pride don't lack,
"Grandmother had that wonderful flour sack!"
by Colleen B. Hubert
All these girls dresses were from a flour sack:
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Asiago Cheese
Shared by Treva, Knoxville, TN
Asiago, pronounced ah-SYAH-goh, cheese is a nutty flavored cheese that hails from Europe. It is named for a region in Italy where it was first produced. This region is known as the Asiago High Plateau, which lies within the Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by farmers in this region for use locally. Now, it is manufactured commercially in northeast Italy, specifically in the provinces of Vincenza e Trento, Padua, and in Treviso.
Asiago cheese is produced in two forms as follows: fresh Asiago, also known as Pressato, and mature Asiago, which is called Asiago d´Allevo. Fresh Asiago has an off-white color and is milder in flavor than Asiago d´Allevo. Asiago d´Allevo also has a more yellowish color and is somewhat grainy in texture.
To make fresh Asiago cheese only whole milk is used. The milk is then aged for approximately 40 days. Meanwhile, to produce Asiago d´Allevo cheese, partially skimmed, not whole, milk is used and the cheese is aged for a much longer period of time – anywhere from three months to up to a year depending on the flavor and texture desired. Asiago d´Allevo cheese also contains small to medium holes throughout its body. Its texture also varies from semi-firm to firm depending on how long it is aged.
Both types of Asiago cheese are known as "mountain cheeses" because of their similarity to the Swiss Emmental and the French Comte cheeses. This nickname arises from the fact that all of these cheeses are produced from cows that graze on lush, mountain pastures. As a result, the cows produce thick and rich milk that serves as the backbone for making these full-flavored cheeses. Asiago cheese also holds certification by a cheese consortium, which ensures that the cheese is produced under certain guidelines in order for it to meet high quality standards.
You can purchase Asiago cheese in most larger supermarket chains and in some ethnic or specialty cheese stores. Asiago cheese is packaged in small, round wheels with a protective and glossy outer rind covering it. When purchasing fresh Asiago or Asiago d´Allevo cheese, look for a label that indicates where the cheese was produced. Currently, there are many producers and curing houses that specialize in making Asiago cheese. Because of this, the Consortium of Asiago cheese was founded in 1979 and now represents over ninety Asiago cheese manufacturers.
Using Asiago cheese as part of your daily diet is a healthy and nutritious thing to do. According to recent studies, Asiago cheese is low in fat and rich in protein, with approximately 305 grams of protein per one kilo of cheese. Asiago cheese also provides a good source of vitamins and minerals, with one cube, or approximately 28 grams of Asiago cheese containing 110 calories. Additionally, fresh Asiago cheese features live enzymes. Asiago cheese provides an abundance of positive dietary elements and, as such, should be considered when selecting cheeses as an addition to, or substitute for, other food sources.
Regardless of whether you purchase fresh Asiago or Asiago d´Allevo, its uses in cooking are varied. Fresh Asiago is popular as a table cheese and is good when enjoyed with crackers, fruits, and red wine. In this case, cut chunks of fresh Asiago into bite-size servings and place on an attractive platter or dish to serve to guests. Along with a nut-like flavor, fresh Asiago has a taste that is semi-sweet. Because of this, it is also good when used in a sandwich, either served with luncheon meats, such as salami, or inserted singly in slices between bread.
Asiago d´Allevo cheese is harder in consistency than fresh Asiago and is most commonly used as a grating cheese to serve over pastas, salads, soups, appetizers, and gravies. It has a sharp flavor that resembles Parmesan and Cheddar cheese combined and, because of this, is also popularly used as an ingredient in omelets and sauces. The longer Asiago d´Allevo has aged, the firmer its texture, and stronger its flavor, becomes. Age is often measured by the cheese's flavor, which is reflected as one of the following variety types: mezzano, vecchio, and stravecchio. If you are not sure about the sharpness of the Asiago cheese that you are purchasing and one of the above variety types is listed on the label, ask your store for their definition of the term. This way, you will be sure to purchase the exact flavor of Asiago cheese that you desire.
Once you have purchased your Asiago cheese, make sure that you store it properly in your home. Cheese wrapped in its original packaging can be repacked back into this binding or, you can use cellophane/plastic wrap to repackage the Asiago cheese. You can also place the cheese in a container specifically designed to hold vegetables or cheeses. Make sure, however, that once you have brought home Asiago cheese it remains stored in your refrigerator.
Asiago cheese is a delicious alternative to more common and well-known cheeses such as Cheddar or American. It is also highly nutritious and, as such, should be considered for purchase when you next want to add some flavor and a healthier aspect to your meals.
Note from Maggie: I have a couple of recipes using Asiago cheese in the Publisher's Choice section today!
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
What are we looking for in a recipe more often than anything else? For most of us, it is something easy and delicious to serve our family. So, in this Monthly Theme we will focus on recipes that not only please the palate, but are easy to prepare. Many readers are hesitant to send in recipes because, let's face it, we've got some pretty good cooks in our a2z family. Experienced cooks can whip up a gourmet meal in the blink of an eye. For others, we either do not know how to prepare elaborate meals, or don't have the time to do it. We are looking for something easier but still delicious. For all of you who have a recipe that unfailingly works every time but is easy to prepare, now's your time to shine by submitting yours for publication. I know our seasoned cooks will have plenty of recipes to share, as well. I love a simple recipe that makes me say "Duh! Why didn't I think of that?!?!" So, how about it? Easy does it!
Won't you join in the fun by sharing your own recipes for Easy Does It? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Easy Does It recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Easy Does It. We will collect them the remainder of this month and post them on the first Sunday of October. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Easy Does It
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Easy Does It.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
Reader Support
Placing a vote takes only a moment and helps promote A to Z Recipes.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There
is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
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
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
My Living Will
Shared by Jim, WA State
Last night, my friend and I were sitting in the living room and I said to her, "I never want to live in a vegetative state, dependent on some machine and fluids from a bottle. If that ever happens, just pull the plug."
She got up, unplugged the TV, and threw out my wine.
Efficiency
Shared by Leasa, IA
An efficiency expert concluded his lecture with a note of caution: "Don't try these techniques at home."
"Why not?" asked somebody from the audience.
"I watched my wife's routine at breakfast for years," the expert explained. "She made many separate trips between the fridge, stove, table and cabinets, often carrying only a single item at a time. One day I told her, "You're wasting too much time. Why don't you try carrying several things at once?"
"Did it save time?" the guy in the audience asked.
"Actually, yes," replied the expert. "It used to take her 20 minutes to make breakfast. Now I do it in ten."
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
MISSISSAUGA, GTA, CANADA
Prelude to the Great Northern Escape, Chapter Four
~Submitted by Patti, Charlevoix, MI
I sure do envy the A2Zers heading for Canada. Living close to the border most of my life, Canada is my favorite summertime destination. I have not had the privilege of visiting Mississauga [pronounced: misi'saga] but research, both for clients and my own satisfaction, show it to be a great place to drop in and have a visit with - who else - but that fellow who sends in such great recipes,
Larry Holmes.
At the time of the arrival of the Europeans in the 1600s, both Iroquoian and Algonquian speaking peoples already lived in the Credit River Valley area. One of the First Nations groups the traders found around the Credit River area was called the Mississaugas, a tribe originally from Lake Huron. Toronto Township was formed on August 2, 1805 when officials from York (what is now Toronto) purchased 84,000 acres of land from the Mississaugas for 1,000 pounds and in 1806 the area was opened for settlement.
Mississauga, incorporated in 1974, is a city of over 704,000 residents (2006 census: 668,549). Cultural attractions include the Art Gallery of Mississauga, a free gallery in the Civic Centre showcasing local art , Benares Historic House, Bradley House Museum, Living Arts Centre, a showcase for the arts and Opera Mississauga .
Mississauga has been home to many NHL hockey players, Olympic participants, television stars, Oscar Peterson, jazz pianist and composer; and for all us hockey fans, who can forget Don Cherry, former NHL coach.
Shopping in Mississauga
~Submitted by Larry Holmes, Mississauga, Canada
Fifty years ago I discovered a small fruit and vegetable outlet operated by an Italian family named Longo. The quality of their produce was superb and it became my favorite gourmet target every Sunday afternoon. Today Longo’s is probably the most outstanding gourmet supermarket in the Greater Toronto Area, with 14 large outlets and another opening soon.
One of the many features of the chain (no franchising!) is recipe development the products of which are offered in Longo’s Experience Magazine, published six times a year. In-store cooking demonstrations also present the recipes to their customers.
Today, I spend my shopping hours in the closest Mississauga store, several times a week, unable to resist the amazing quality products, many of them their own creation.
Although time will be a determining factor, I would like to think that you would be able to visit one of the Longo supermarkets in Mississauga when you are here for our luncheon at the Mandarin on Sunday, October 14.
ROASTED GARLIC AND YUKON GOLD POTATO SOUP
Lots of garlic is healthy and believe it or not, you won’t be able to taste that there are four whole heads of garlic in this soup. Potatoes and garlic are delicious together and this thick and heavy soup proves it.
4 heads garlic
2 pounds Yukon Gold potatoes, peeled and chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
½ teaspoon salt
¼ teaspoon pepper
1/4 cup Longo’s Extra Virgin Oil
1 bunch green onions
1/2 teaspoon fennel seeds, crushed
4 cups vegetable or chicken stock
Trim top end of garlic heads and place cut-side down on large parchment paper-lined baking sheet; set aside.
In large bowl, combine potatoes, thyme, salt and pepper with half of the oil. Scrape onto prepared sheet with garlic. Roast in 400-degree oven for about 45 minutes or until potatoes and garlic are tender.
Meanwhile, in soup pot, heat remaining oil over medium heat and cook green onions and fennel seeds for about 3 minutes or until softened. Using pepper towel, hold garlic heads one at a tine and squeeze cloves into pot. Add potatoes and stir to combine. Add stock and bring to boil. Reduce heat and simmer for about 10 minutes to combine flavours (Canadian spelling!).
Using potato masher, mash soup slightly before serving to thicken the soup.
Makes 4 to 6 servings.
Per serving: 390 calories; 6 g protein; 14 g fat; 59 g carbohydrates; 6 g fibre (Canadian spelling, again!); excellent source of Vitamin C, iron, magnesium, and zinc.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Studded with sweet cranberries and aromatic baked apples, this classic crumble adds the flavors of fall to your table. Perfect anytime.
Fruit mixture:
4 cups (1 L) apples, peeled, cored and cut into 1/2-inch (1-cm) chunks
2 cups (500 mL) fresh cranberries, halved
1/4 cup (50 mL) dried cranberries
3/4 cup (175 mL) granulated sugar
3 tbsp. (45 mL) corn starch
Crumble topping:
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) brown sugar
1/2 tsp. (2 mL) cinnamon
1/2 cup (125 mL) butter
Preheat oven to 375 degrees F (190 degrees C). Grease an 8- or 9-inch (20- or 23-cm) square baking dish (or any baking dish of a similar size).
First, prepare the fruit mixture. In a bowl, toss together apples, fresh cranberries and dried cranberries. Add sugar and corn starch and toss to mix everything well. Transfer to prepared baking dish.
Next, make the crumble topping. In another large bowl (or in a food processor), combine the flour, brown sugar, and cinnamon, then cut butter into the mixture until it has a slightly sticky crumbly texture. Sprinkle over the apple cranberry mixture in the baking dish. Bake for 45 to 50 minutes or until the fruit juices are bubbling and the topping is browned and crisp.
Serve warm with ice cream or whipped cream.
Serves 6-8
MINT COOKIES
~Submitted by Marilyn, Canton, OH
Blend together:
1/4 cup butter, softened
1/2 cup sugar
Add and stir well:
1 egg
1 Tbsp. crumbled dried mint
Sift and stir in:
1 cup sifted all-purpose flour
1 tsp. baking powder
1/4 tsp salt
Drop by teaspoonfuls onto ungreased baking sheets.
Bake at 375 degrees for 10 minutes.
Makes 2 dozen
ORIENTAL CHOP SUEY
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 lb. pork (cubes)
1 lb. veal (cubes)
1/2 c. chopped onions
2 c. celery, finely chopped
2 Tbsp. molasses
1 (8 oz.) can water chestnuts, thinly sliced
2 Tbsp. brown sugar
1/4 c. soy sauce
1 tsp. salt
1 can bean sprouts (No. 2)
1/4 tsp. pepper
2 Tbsp. cornstarch
1/4 c. water
Brown pork and veal in 3 quart saucepan, stirring occasionally. Add vegetables, brown sugar, molasses, soy sauce and seasonings. Mix well. Cover. Place on medium heat until cover is too hot to touch (3 to 5 minutes). Reduce heat to low and simmer 25 to 30 minutes. Add bean sprouts and mix well. Simmer and thicken with cornstarch and water to the desired consistency. Serve with rice or chow mein noodles.
RECIPES FOR MAKING PIES AND TARTS
~Submitted by Shirley, WA State
Holidays are coming so thought I would send these along to help out.
Pie Pastry for 3-4 pie crusts or shells
3 c. flour
1 ½ c. shortening
1 egg
1 tsp. vinegar
5 tbl. ice water
1 tsp. salt
Mix flour, shortening and salt till fine like cornmeal, using a pastry blender or two knives by slicing though like cutting meat. Beat egg together with water and vinegar
Mix gently with a fork to combine into flour. Dough will be soft. Cut into four portions
Make two just a little smaller than the other two for 2 crust pies or cut evenly for 4 open crust pies. Refrigerate to firm before rolling out with a little flour.
Graham Cracker Crusts
1 ¼ graham cracker crumbs, boughten or crushed with rolling pin
¼ c. sugar
6 tbl. butter, melted
Combine and press into 9” pie plate firmly. Bake at 375°F. for 6-8 minutes. Cool .
This can also be used for a unbaked shell by chilling about 45 minutes before using.
Vanilla Wafer Crust
1 ½ c. fine vanilla wafer crumbs
6 tbl. butter, melted
Mix and pat firmly in 9” pie plate. Chill till firm
Gingersnap Crust
1 ½ c. finely gingersnap crumbs
¼ c. very soft butter
Mix and press in a 9” pie plate and bake at 375°F. for about 8 minutes. Chill and fill.
Cereal Pie Crust
1 c. crushed cornflakes or Rice Krispy type cereal .
¼ c. white sugar
½ c. butter melted
Mix well and press into 9” pie plate. Chill.
Cream Cheese Pastry for Tarts
Chill 2-3 hours before using
½ lb. butter
½ lb. cream cheese brought to room temp.
2 c. all purpose flour
Mix well. Divide into 2 flat disc. Wrap in plastic wrap and refrigerate.
To use : I use a cookie scoop in mini tart pans and press dough into the cups firmly. Fill with you chess filling, date nut filling or almond paste filling.
This can be used for Rugalach. Divide each disc into 4s. Roll out in circle. Sprinkle with nuts and jam and divide in to triangles and roll up crescent style. Bake 2o-25 min at 350°F. or till golden brown. Cool on rack.
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.
2. Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat 3 minutes. Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
4. Prepare glaze; drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top. 12 to 14 servings.
POWDERED SUGAR GLAZE: Combine 1 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. About 1/2 cup glaze.
1/4 cup soy sauce
1/4 cup Chinese cooking rice wine or dry sherry
1 Tbsp. minced ginger root
2 tsp. granulated sugar
1 lb. salmon fillet, cut crosswise into 1" wide pieces
1/2 cup brown sugar
1/3 cup uncooked long grain rice, brown or white
1/4 cup black or Oolong tea leaves, Chinese tea
2 whole star anise
1 tsp. cornstarch
4 tsp. cold water
In a mixing bowl, whisk together soy sauce, Chinese rice wine, ginger and 2 tsp. sugar to make a marinade.
Cut salmon into 1 inch wide strips and add to marinade, turn to coat and marinate for 10 minutes.
Line a heavy duty WOK with aluminum foil, overlapping the edges.
In a separate bowl, combine brown sugar, long grain rice, black tea leaves and anise for the smoking mixture. Spread mixture evenly on top of the foil on the bottom of the WOK. Set a round wire rack over the mixture, should be at least 1 inch above the mixture. If necessary, scrunch some aluminum foil into balls and place on the mixture to elevate the wire rack.
Place the WOK, uncovered, over high heat for about 10 minutes. When the mixture begins to smoke, place the salmon strips on the wire rack, skin side down. Place cover over the WOK. Reduce heat to medium-low and continue to smoke until salmon turns a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time. Turn heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid.
Meanwhile, pour remaining salmon marinade into a small saucepan and set aside.
In a small bowl, mix together cornstarch and water until smooth. Bring reserved marinade mixture to a boil; add cornstarch mixture and cook, stirring, until sauce thickens, about 2 minutes.
Serve fish hot with some sauce.
POOR MAN'S STEAK
~Submitted by Marty B., Tell City, IN
3 lb. hamburger
1 c. cracker crumbs
Salt & pepper
1/4 c. chopped onion
1-2 cans mushroom soup
Mix first 4 ingredients well and press onto cookie sheet. Chill overnight to set. Cut in squares, roll in flour and brown both sides. Place in baking dish. Pour soup over meat mixture. Bake at 350 degrees for 1 hour.
WATERMELON SALAD
~Submitted by Leasa, IA
A cool summer salad, but not for the kiddies!
2 lb piece of watermelon, preferably seedless
1 lime
1 T chpd fresh cilantro
1 1/2 T light rum, or to taste (heh heh)
Remove rind and any seeds from watermelon and cut into 1 inch cubes. Into a bowl, finely grate zest from lime and squeeze enough juice to measure 2 teaspoons. Stir in watermelon, cilantro and rum. Toss to combine. Chill salad at least 15 mins.
I love hominy and find it a good side with most pork dishes, but I can just eat it with a slice of bread & butter also.
1 can (14 1/2 ounces) yellow hominy
1 can (14 1/2 ounces) white hominy
1/4 pound bacon, chopped
1 medium onion, peeled and chopped
1/4 teaspoon freshly ground pepper
Drain the hominy and rinse well under cool water. Set aside.
Cook the bacon over medium heat until almost crisp, 5 to 7 minutes. If desired, remove all but 1 tablespoon of the bacon fat. Stir in the onion and cook over medium heat for about 4 minutes, or until the onion is softened.
Stir in the hominy, 1/4 cup of water, and the pepper.
Cook over medium heat for about 10 minutes, or until the hominy is cooked through and the flavors are blended. Serve immediately.
Maybe serves four?
CARAMEL CHEESECAKE BARS
~Submitted by Treva, Knoxville, TN
Prep Time: 15 min
Total Time: 5 hr min
Makes: Makes 32 servings, one bar each.
1-1/2 cups crushed VANILLA Wafers (about 50 wafers)
1 cup chopped Pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping
PREHEAT oven to 325F. Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.
UPSIDE-DOWN PIZZA
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 lbs. ground beef
1/2 c. chopped onion
1/2 c. sour cream
1 1/2 c. Mozzarella Cheese
1 can Crescent rolls
1/3 c. Parmesan Cheese
1 pkg. spaghetti sauce mix
1 (16 oz.) tomato sauce
Brown and drain meat. Mix in spaghetti sauce mix and tomato sauce. Simmer to let sauces blend. Pour into a 9 x 13" baking pan. Top with sour cream and Mozzarella cheese. Cover with rolls (spread out for crust). Brush with 2 Tbsp. melted butter. Sprinkle with Parmesan cheese. Bake at 350 for 20-30 minutes.
MASHED POTATO CASSEROLE
~Submitted by Larry Holmes, Toronto, Canada
12 Yukon Gold potatoes (5 pounds)
1 large white onion, chopped
1 package (8 ounces) cream cheese, cubed and softened
1/3 cup butter
1 1/4 cups 18% cream
4 green onions, minced
1 teaspoon salt
½ teaspoon white pepper
In large pot of boiling salted water, cover and cook potatoes and onion until tender, about 20 minutes. Drain and return to pot to dry completely. Mash until smooth. Mix in cream cheese and butter until melted; stir in cream, green onions, salt and pepper.
Transfer to 13-cinch by 9-inch glass baking dish or casserole; smooth top.
Bake in 400-degree F. oven until light golden and heated through, about 25 minutes, or in a microwave at high for 10 to 12 minutes.
Makes 12 to 14 servings.
Per each of 14 servings: 250 calories; 4 g protein; 15 g total fat, 27 g carbohydrates, 2 g fiber, 48 mg cholesterol, 659 mg sodium
SMOOTH AND SPICY BEAN DIP
~Submitted by Mary S., Nashville, TN
1 15-ounce can chickpeas -- drained
1/4 cup chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove -- minced (1 to 2 cloves)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon hot pepper sauce -- to taste
1/4 cup finely chopped parsley
Combine all ingredients except parsley in food processor bowl with metal blade. Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick. Cover and refrigerate until serving. Serve with vegetable relishes and pita bread wedges, crisped in a hot oven. Yield: 1 1/2 cups
Mix together ice cream, Cool Whip, peanut butter and pudding. Fold in Grape Nuts.
Spread in 8 x 8 inch pan and freeze.
MALLOW SWEET POTATO BALLS
~Submitted by Treva, Knoxville, TN
3 cups mashed sweet potatoes
salt and pepper to taste
3 Tbsp. butter, melted
8 marshmallows
1 egg
1 Tbsp. cold water
crushed cornflakes
Season mashed sweet potatoes and add melted butter. Mold sweet potatoes around the marshmallows forming 8 balls with a marshmallow in the center of each. Beat egg and add cold water. Dip sweet potato balls in egg and then in the crushed cornflakes. Place in a greased pan and bake until crisp at 350 degrees for 20 minutes.
SWEET ONION BRIE BUNDLE
~Submitted by Beverley, Montreal, Canada
Not only is this an elegant addition to any festive table, but it’s delicious any time as well! From Go South!
2 Tbsp. butter
2 Vidalia or other sweet onions, sliced into 1-in. rings
1/2 tsp. each: Salt and pepper
1/2 cup sherry (optional)
1/4 cup chopped pecans
2 sheets phyllo pastry
7 oz. brie wheel
1/2 cup red pepper jelly
2 tbsp. melted butter
1. In skillet over medium-high heat, melt butter. Add onions, salt and pepper; cook until onions brown. Add sherry; bring to boil. Reduce heat and simmer until liquid has evaporated, about 10 minutes. Stir in pecans.
2. On baking sheet, place phyllo pastry; top with brie. On top of brie, spread jelly. Brush phyllo edges with butter; roll edges over sides of brie, leaving top bare.
3. Place onion mixture on top of brie. Bake in a 350 F oven until pastry is golden, about 15 minutes. Serve warm.
Serves 8
Source: The Calgary Sun
BOUDIN BLANC
~Submitted by Johnny, LA
10 pounds Boston butt, cubed
2 pounds of pork liver
1 pound green onion
1 pound parsley
6 tbsp cayenne pepper
4 tbsps black pepper
8 ozs salt
6 pounds cooked rice
1/2 gallon cold water
1 cup chopped pimentos
75 feet sausage casing
Using a home style meat grinder alternately grind meat, liver, green onions and parsley. Once the raw ingredients have been ground, season with salt and peppers. Place the mixture into a large mixing bowl then add the cooked white rice, water and pimentos. Using both hands blend the meat, rice mixture until all is incorporated. Using a sausage stuffer fill the casing, twisting into 6 inch links. Once all has been stuffed place the boudin in a home style steamer, cover and cook for approximately 45 minutes or until sausage is firm and fully cooked. Makes approximately 125 links.
Prep Time: 3 Hours
Makes: 8-10 pounds boudin
SOFT PRETZELS
~Submitted by Donna, Elkhorn, WI
These soft, chewy pretzels, a cousin of the crispy German ones, are best served warm with butter or mustard.
2 1/2 to 3 c. Pillsbury's Best bread flour
1 Tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1 c. water
1 Tbsp. shortening
6 c. water
6 Tbsp. soda
1 Tbsp. water
1 egg white
coarse salt or sesame seed
Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well. In a small saucepan, heat 1 cup water and shortening until very warm (120 degrees to 130 degrees). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 1 1/4 to 1 1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes. Grease cookie sheet. Punch down dough several times to remove all air bubbles. Shape dough into ball. Allow to rest on counter, covered with inverted bowl, for 15 minutes. Divide dough into 12 pieces. Roll each into 16-inch rope; form pretzel. Place on prepared cookie sheet. Cover; let rise in warm place until light, about 20 minutes. Heat oven to 400 degrees. In large saucepan, combine 6 cups water and soda; bring to a boil. Drop pretzels in water that is just boiling, one at a time, cooking 5 seconds on each side. Remove from water with slotted spoon; place on prepared cookie sheet. Combine 1 tablespoon water and egg white; brush on pretzels. Sprinkle with coarse salt. Bake at 400 degrees for 8 to 10minutes or until golden brown. Remove from cookie sheet immediately. Serve warm.
Makes 12 pretzels
COUNTRY-FRIED PORK AND PEPPERS
~Submitted by Mary S., Nashville, TN
4 3/4-inch-thick boneless pork rib end steak
2 tablespoons yellow cornmeal
1 tablespoon whole wheat flour OR
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 tablespoon olive oil
1 medium green pepper -- cut in strips
1 medium sweet red pepper -- cut in strips
Pound pork to 1/4-inch thickness. Stir together the cornmeal, flour, paprika, garlic salt, onion powder, pepper and cumin. Dip pork in water; allow excess water to drip off. Coat with cornmeal mixture on both sides.
In large skillet heat olive oil. Cook pork over medium heat for 4 minutes. Turn over and add pepper strips to skillet. Cook 4 more minutes or until pork is nicely browned and just slightly pink in the center. Remove pork from skillet. Cook peppers 1-2 minutes more if necessary until tender. Serve pork with peppers.
Click if you have a submission for the Favorites
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Heart Healthy
WEIGHT WATCHER'S GRAHAM CRACKERS
~Submitted by Treva, Knoxville, TN
Makes 24 servings
This recipe is an excellent substitute for store bought brands of graham crackers. Great to use for jar mix recipe gifts when you make your holiday baskets.
1/2 cup shortening
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1. In a medium bowl, cream together the shortening and brown sugar.
2. Stir in the vanilla.
3. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk.
4. Cover and chill dough until firm.
5. Preheat oven to 350 degrees F.
6. Grease cookie sheets.
7. On a lightly floured surface, roll the dough out to 0.125 inch thickness.
8. Cut into rectangles or circles.
9. Place 1/2 inch apart onto the prepared cookie sheets.
10. Bake for 10-12 minutes in the preheated oven, or until crisp.
11. Edges will be golden brown.
12. Remove from baking sheet to cool on wire racks.
WW POINTS per serving: 3
Nutritional information per serving: 119 calories, 4.6g fat, 1.4g fiber
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 (16 ounce) package frozen broccoli pieces
1/3 cup reduced-fat Italian salad dressing
1/8 teaspoon Italian seasoning
1/8 teaspoon coarse ground black pepper
Mix all ingredients together until well-combined. Microwave on high in a covered dish for 5 to 7 minutes.
Makes 4 servings.
This is a great hearty but healthy soup. It can be eaten as a starter or a full meal with a salad.
DIJON PORK WITH CARROTS AND POTATOES
~Submitted by Maggie, TX
Ingredients:
8 medium red potatoes (about 2 ounces each), cut into 1/2-inch wedges
4 medium carrots, quartered lengthwise, then cut into 2-inch-long pieces
2 small onions, cut into eighths
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
2 medium garlic cloves, minced
1 tablespoon olive oil (extra virgin preferred)
1 pound pork tenderloin, all visible fat discarded
1 1/2 tablespoons Dijon mustard
1/2 teaspoon cracked black pepper
2 teaspoons olive oil (extra virgin preferred)
1/2 teaspoon salt
Directions
Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Put the potatoes, carrots, onions, bell peppers, and garlic on the baking sheet. Toss with 1 tablespoon oil. Arrange in a single layer, leaving enough room in the center for the
pork. Spoon the mustard over the pork; spread evenly over the top and sides. Sprinkle with the pepper. Place the pork on the baking sheet. Tuck the thin end of the pork under for even
cooking. Bake for 10 minutes. Stir the vegetables. Bake for 25 minutes, or until the pork is no longer pink in the center. Turn off the oven. Transfer the pork to a cutting board. Let stand for 3 minutes for easier slicing.
Meanwhile, drizzle the remaining 2 teaspoons oil over the vegetables. Stir gently to coat. Sprinkle with the salt. Stir gently. Leave the vegetables in the oven to keep warm while you slice the pork.
Dietary Information (per serving)
Serves 4; 3 ounces pork plus 1 1/2 cups vegetables per serving
Nutrient Analysis:
Calories: 341
Protein: 29 g
Carbohydrates: 37 g
Total fat: 10.0 g
Saturated: 2.0 g
Polyunsaturated: 1.0 g
Monounsaturated: 6.0 g
Cholesterol: 74 mg
Fiber: 7 g
Sodium: 511 mg
Click if you have a submission for the Heart Healthy
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Diabetic Choices
SLICED MUSHROOM PINWHEELS
~Submitted by Mary S., Nashville, TN
Yield: 8 servings
INGREDIENTS
- 1 large whole wheat lavosh (16-inch size)
- 4 ounces mushrooms
- 1 package (8 ounces) fat-free cream cheese, softened
- 1 tablespoon fat-free sour cream
- 1 teaspoon minced garlic
- 1-2 teaspoons Parisian, or Dijon-style, mustard
- 1 medium onion, thinly sliced
- 1/3 cup thinly sliced red bell pepper
- 3 tablespoons fat-free Italian salad dressing
DIRECTIONS
Place lavosh between 2 damp clean kitchen towels; let stand until lavosh is softened enough to roll, 10 to 15 minutes.
Remove mushroom stems and chop; slice mushroom caps. Mix cream cheese, chopped mushroom stems, sour cream, garlic, and mustard in small bowl; spread mixture on lavosh.
Toss sliced mushrooms, onion, and bell pepper with salad dressing; arrange on cheese. Roll up lavosh tightly; wrap in plastic wrap and refrigerate at least 4 hours, no longer than 2 days.
Trim ends; cut into scant 1-inch slices to serve.
Nutritional Information Per Serving (1/8 of recipe): Calories: 122, Fat: 3.7 g, Cholesterol: 0 mg, Sodium: 309 mg, Protein: 6.5 g, Carbohydrate: 16 g Diabetic Exchanges: 1 Vegetable, 1 Bread, 1/2 Fat
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
3/4 cup margarine, softened
1 package (8 ounces) reduced-fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit
Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour and salt to form a soft dough.
Cover and refrigerate until dough is firm, about 3 hours.
Roll dough on lightly floured surface into circle 1/8 thick; cut into rounds with 3-inch cutter.
Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds in halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife.
Bake cookies on greased cookie sheets in preheated 350 degree F oven until lightly browned, about 10 minutes. Cool on wire racks. Makes about 3 dozen
Serving size: 1 cookie
Yield: 36
Exchanges: 1/2 Bread, 1 Fat
Nutrition: 80 Calories, 1 g Protein, 7 g Carbo, 5 g Fat
CARROT CUSTARD
~Submitted by Maggie, TX
refrigerated butter-flavored cooking spray
1 1-pound (480 g) bag peeled baby carrots
3 large eggs
1/2 cup (120 ml) 1% low-fat milk
1/3 cup (80 ml) evaporated skim milk
1/2 teaspoon (2.5 ml) freshly grated nutmeg
1/2 teaspoon (2.5 ml) salt
dash of freshly ground pepper
Preheat the oven to 375°F (190°C), Gas Mark 5. Lightly coat a 2-quart (2 l) casserole dish with cooking spray.
Cook carrots in boiling water to cover until very tender, about 15 to 20 minutes. Drain.
Place carrots and remaining ingredients in a food processor or blender. Process until smooth.
Pour mixture into prepared casserole. Set the dish in a large baking pan and pour boiling water into the pan to come up halfway up the side of the casserole dish.
Bake until a tester inserted in the center comes out clean, about 30 to 35 minutes. Remove from water bath and serve at once or reheat by placing casserole in a large skillet of simmering water for 20 to 25 minutes.
(Makes 8 servings)
Per serving: 65 calories (33% calories from fat), 4 g protein, 2 g total fat (0.8 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 81 mg cholesterol, 241 mg potassium, 209 mg sodium
Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable), 1/2 fat
Click if you have a submission for the Diabetic Choices
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
1. Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils. Stir in butter and vanilla.
2. Stir chocolate chips into 1 cup of the pudding until melted. Layer vanilla and chocolate puddings alternately in parfait glasses or swirl in serving dishes.
EASY BREAKFAST LOAF
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Do this once a week before your week starts. Adjust volume accordingly depending on the number of people in your household.
1. In large bowl, mix dozen eggs.
2. Mix in one full roll of cooked sausage (like Jimmy Dean). I just pan fry this making sure to scramble it into tiny pieces and drain oil before adding it to the raw eggs.
3. Crumbled bacon. To save money, I used the pre-made packs of real bacon bits.
Mix everything together and pour into pre-greased loaf pans. Bake at 350 degrees F for around 30 minutes or until inside is done.
Let it cool and slice. Put the slices in zip lock bags for easy reheating and disposal. This lasts for at least a week in the fridge. Microwave for 45 seconds to 1 minute. 2 loaf pans (12 eggs recipe amount above) will give you about 10 slices, or breakfast for two 5 days of the week.
Perfect breakfast bowl replacement.
VEGETABLE TROUT BAKE
~Submitted by Mary S., Nashville, TN
Prep Time: 35 minutes
Cooking Time: 35 minutes
4 small red potatoes, cut into 1-inch pieces
1 cup cut fresh green beans (2-inch pieces)
10 frozen pearl onions
1/2 teaspoon salt, divided
4 garlic cloves, minced, divided
2 trout fillets (6 ounces each)
1/4 cup pitted Greek or ripe olives, halved
3 teaspoons minced fresh parsley, divided
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 cup white wine or chicken broth
1. In a large saucepan, combine the potatoes, beans, and onions; cover with water.
2. Add 1/4 teaspoon salt. Bring to a boil; reduce heat.
3. Cover and cook for 10-15 minutes or until beans and onions are crisp-tender; drain.
4. Place vegetables in a single layer in a shallow 2 quart baking dish coated with nonstick cooking spray. Top with half of the garlic.
5. Place trout, skin side down, over vegetables. Sprinkle with olives, 1 1/2 teaspoons parsley, pepper, and remaining salt and garlic. Top with tomatoes and remaining parsley.
6. Pour wine or broth over the top. Cover and bake at 400°F for 35-40 minutes or until fish flakes easily with a fork.
Serves: 2
Per serving: 399 calories, 12 g fat (3 g saturated fat), 100 mg cholesterol, 821 mg sodium, 28 g carbohydrate, 5 g fiber, 40 g protein.
Click if you have a submission for the For Two
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Publisher's Choice
PENNE WITH ASIAGO CHEESE SAUCE
1 1/2 pounds pasta, penne or other tubular
1/4 pound butter
2 tablespoons flour, all-purpose
2 cups cream
1/4 teaspoon nutmeg, freshly ground
1 1/2 cups asiago cheese, cut in small cubes
1/2 cup sweet red bell pepper, cut in slivers
1 x parsley leaves, garnish
1 x black pepper freshly ground, garnish
Melt butter in a saucepan. Add flour and cook until bubbly. Whisk in cream and nutmeg until smooth and thick. Stir in cheese and whisk until it melts.
Meanwhile, cook pasta until al dente. Drain. Add cheese sauce and red pepper. Adjust seasoning and garnish.
Variations: This dish is great prepared with pasta of any width and can be served as an entree with shrimp or scallops added.
DEEP-FRIED SHRIMP FRITTERS
Makes 5 servings
1 pound shrimp, peeled and deveined
1 1/2 cups flour
2 cups water
3 large eggs
3 scallions, chopped
2 carrots, grated
1 tablespoon jalapeno pepper, finely chopped (I like more)
1/2 cup celery, chopped
1 teaspoon garlic, finely chopped
1 teaspoon coriander
1/8 teaspoon cumin
1 teaspoon salt (original recipe calls for 1 tablespoon)
1/8 teaspoon pepper
Mix flour, water and eggs. Add everything else to batter. Heat 4 cups oil (I use canola). Drop large spoons of mix in oil to deep fry. Drain and blot excess oil with paper towels.
3 cups uncooked gemelli noodles or cellentani noodles*
1 can (5 ounces) evaporated milk
1 cup Hidden Valley® The Original Ranch® with Garlic
2 eggs, slightly beaten
3 cups finely shredded Asiago cheese
1/2 cup unseasoned dry breadcrumbs
2 tablespoons butter, melted
Preheat oven to 350° Fahrenheit.
Cook pasta according to package directions; rinse and drain.
Combine evaporated milk, Hidden Valley Garlic Ranch and eggs in medium bowl. Stir in shredded cheese. Add cooked pasta; mix well.
Spoon pasta mixture into sprayed 1 1/2 quart casserole.
Combine breadcrumbs and melted butter. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through.
Serves: 6
*Noodles: gemelli: twisted spiral; cellentani: resembling a corkscrew
Source: My adaptation of a Hidden Valley Ranch recipe.
SAUSAGE CORNBREAD BAKE
I'm thinking that my buddy Charlie in Mobile, AL will enjoy this easy dish.
1 pound bulk sausage
1 cup chopped onion
2 eggs
1 1/2 cups self-rising corn meal mix
1 (17 ounce) can cream-style corn
3/4 cup milk
1/4 cup vegetable oil
2 cups shredded sharp Cheddar cheese
Grease a 10-inch cast iron skillet or 2-quart baking dish. Sauté sausage and onion in medium skillet until sausage is browned and onion is tender; drain.
Beat eggs in large mixing bowl. Add corn meal, corn, milk and oil; blend thoroughly. Pour half of corn meal mixture into prepared pan; sprinkle evenly with sausage mixture and cheese. Pour remaining corn meal mixture over sausage and cheese. Bake at 425 degrees F for 30 to 35 minutes or until deep golden brown.
Cool for 10 minutes before serving.
Yields 6 to 8 servings.
RANCH CHICKEN PATTIES
Makes 4 servings
Prep: 10 MIN
Cook: 12 MIN
1/4 cup ranch salad dressing
1 egg
2 (5-ounce) cans chunk breast of chicken in water, drained and flaked
2 tablespoons drained diced pimientos
1 cup Italian-style dry bread crumbs
1. Stir together dressing and egg in medium bowl. Stir in chicken, pimientos and 1/2 cup of the bread crumbs until well combined. Shape mixture into 4 round or heart-shaped patties, 1/2 inch thick. (If 3- to 4-inch heart-shaped cookie cutter is available, use as a mold.) Coat patties with remaining 1/2 cup bread crumbs.
2. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook patties in skillet 8 to 12 minutes, turning once, until golden brown and thoroughly heated in center.
1 Patty: Calories 250 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 90mg; Sodium 620mg; Carbohydrate 22g (Dietary Fiber 1g); Protein 17g
% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 8%; Iron 12%
Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 1 Fat
Carbohydrate Choices: 1 1/2
Together Time
Offer a toast for a job well done on a research paper, the week's end, an extra-diligent music practice or any significant event in your family's life with a nonalcoholic pear or apple beverage served with your next dinner. Cheers!
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or regular lime juice
1 (8-ounce) container frozen whipped topping, thawed
1 tablespoon grated limes peel
Lime slices, if desired
Pat-in-the-Pan Pie Crust:
1 cup Original Bisquick®
1/4 cup margarine or butter, softened
2 tablespoons boiling water
1. Make Pat-in-the-Pan Pie Crust.
2. Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping and lime peel. Spoon into pie crust.
3. Cover and refrigerate about 2 hours or until set. Garnish with lime slices. Store covered in refrigerator.
Pat-in-the-Pan Pie Crust
1 cup Original Bisquick
1/4 cup margarine or butter, softened
2 tablespoons boiling water
Heat oven to 400°. Mix Bisquick and margarine in medium bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly in pie plate, 9 x 1 1/4 inches, bringing dough onto rim of plate, using fingers dusted with Bisquick. Flute edge if desired. Freeze 15 minutes. Bake 8 to 10 minutes or until light golden brown. Cool completely on wire rack, about 30 minutes.
HIGH ALTITUDE (3500 to 6500 feet): Bake crust 10 to 12 minutes.
NUTRITION FACTS: 1 Serving:; Calories 355 (Calories from Fat 135); Fat 15g (Saturated 8g); Cholesterol 40mg; Sodium 340mg; Carbohydrate 48g (Dietary Fiber 0g); Protein 7g
% DAILY VALUE:; Vitamin A 8%; Vitamin C 10%; Calcium 22%; Iron 2%
Betty's Tip: A native Florida fruit, Key limes are smaller, rounder, more yellow in color and more tart than the prevalent green Persian limes. If Key limes aren't available in your grocery store, look for bottled Key lime juice near the other bottled lime juices.
*Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).
The information contained in issues and the website of A to Z Recipes is for use at your own discretion.
Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.
